Guangdong Qilequ Food Technology Co., Ltd., a subsidiary of MASSON Group, made a remarkable appearance at the 27th International Baking Fair held from May 19.-22 in National Convention and Exhibition Centre. As a pioneer in compound pastry emulsifiers and large-scale production of food defoamers, molecular distilled monoglycerides, and instant cake emulsifier, Qilequ showcased its innovative "Yingu" brand series, reinforcing its leadership in the global baking industry.
Corporate & Technical Highlights
Heritage & Innovation: With decades of expertise, Qilequ operates the Guangdong Baking Innovation Development Engineering Technology Research Center, driving advancements in emulsifiers and baking solutions. Its product lines span two major categories: Bakery Shop Series (cake emulsifier, SP cake powder, fillings, leavening agents) and Industrial Baking Series (custom emulsifiers, dough improvers, specialty fats).
Global Footprint: Through exhibitions, e-commerce, and technical partnerships, Qilequ’s products have expanded to Europe, the Middle East, Southeast Asia, and the Americas.
Exhibition Showcase
At booth 51B38, Qilequ featured:
Star Product: "Yingu Instant Cake Emulsifier" — accelerates foaming and stabilizes texture, widely recognized for efficiency.
Custom Solutions: Tailored industrial emulsifiers and improvers for pastries, breads, and frozen dough.
Industry Impact
The 27th International Baking Fair, hosting 1,500+ exhibitors and 200,000+ visitors, is Asia’s premier platform for baking industry networking. Qilequ leveraged this stage to:
Forge Partnerships: Connected with global distributors and chain bakeries.
Spot Trends: Highlighted demand for clean-label ingredients and automated production equipment.
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