Bakery
Pearl egg tarts, bubble waffles, pearl cakes and pearl buns.
Bakery & dessert line
Instant Boba for Bakery
Pearls that survive the oven and the freezer. Bake them into an egg tart, fold them into ice cream, or freeze a bubble waffle — the chew stays.
The technical advantage
Stable from −18℃ to 220℃
Conventional tapioca pearls harden in the fridge and collapse in the oven. Welong bakery-grade pearls are formulated to hold their chew across the full temperature range a modern dessert menu demands.
- Antifreeze — stays chewy straight from the freezer
- Heat resistant — survives baking and grilling
- No cooking step before use — ready to eat
- Consistent size and colour for visual menu appeal
- Halal certified, suitable for diverse markets
Applications
Menu Ideas That Sell
Frozen desserts
Pearl ice cream and stir-fried frozen yoghurt with no texture loss.
Ready-to-eat desserts
Chilled cups, puddings and dessert bowls for retail shelves.
Specification
Technical Data
| Product name | Instant Boba for Bakery / Ice Cream (ready-to-eat tapioca pearls) |
|---|---|
| Packing | 250 g × 20 bags / carton (retail) — food-service packs on request |
| Carton volume | 0.017 m³ |
| Shelf life | 12 months |
| Storage | Ambient (room temperature) |
| Temperature tolerance | −18℃ to 220℃ |
| Certification | HACCP, ISO 22000, FDA registration, Halal |
| Services | OEM / ODM / private label / custom pack sizes for food service |
Developing a boba dessert for your menu?
Send us the application — oven temperature, freeze cycle or serving format — and we'll confirm suitability before you commit.