Applications
One pearl, three very different jobs. Because Welong boba is ready to eat and stable from −18℃ to 220℃, it moves freely between the drink bar, the oven and the freezer.
Bubble Tea & Specialty Drinks
The classic use case, without the 45-minute cooking shift. Bars prepare only the pearls needed for the day and keep the rest ambient.
- Bubble milk tea and flavoured milk tea
- Pearl frappuccino and blended drinks
- Karak tea and other spiced milk teas
- Fruit tea and iced tea toppings
- Ready-to-drink bottled formats (with the Instant Bubble Tea Mix line)
Pearls That Survive the Oven
Bakery is where conventional pearls fail: they harden, weep starch and lose chew. Welong bakery-grade pearls are formulated for direct baking.
- Pearl egg tarts
- Bubble waffles
- Pearl cakes and pearl buns
- Filled pastries and dessert breads
Chewy Straight From the Freezer
Antifreeze formulation means the pearls keep their texture at −18℃, opening up frozen applications that were previously impossible with tapioca.
- Pearl ice cream and gelato inclusions
- Stir-fried frozen yoghurt
- Ice-cream rolls and mochi-style desserts
- Chilled dessert cups for retail
Formats for Every Channel
Cafés & chains
Consistent texture across every store, with no cooking equipment or trained staff required.
Food manufacturers
Ingredient-grade supply for RTD beverages, frozen desserts and bakery production lines.
Retail & e-commerce
Individually packed Instant Bubble Tea Mix, ready for shelf or online sales.
Private label
Your brand, our formulation — artwork, language and certification handled.
Have a new application in mind?
If it involves chewy pearls and a temperature extreme, we probably have a formulation for it. Ask us.