Bakery-Optimized Tencha Green Tea Leaves Non-Bitter Fat-Compatible Raw Material for Cream Filling Ganache Production
Bakery green tea extract powder bulk
,Matcha green tea extract powder bulk
,Latte Grade matcha thee
Bakeries often struggle with matcha turning bitter when combined with dairy fats or egg whites. Our Bakery-Optimized Chinese Matcha uses a gentle fixation process that reduces bitter catechin precursors while preserving color and aroma. The result is a matcha that blends seamlessly into custards, cream fillings, buttercreams, and ganache without developing sharp or astringent notes.
We also offer a fat-dispersible version that mixes easily into oil-based systems like chocolate coatings and nut pastes. Supplied in 1kg, 5kg, and 10kg food-grade pouches. Request a baking trial kit containing 500g samples of three different bitterness levels. Direct wholesale from Chinese matcha specialists with over 15 years of milling experience.


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