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B2B Application Solutions

Bakery & Confectionery

Heat-stable matcha and hojicha powders that retain vibrant color and robust flavor.

Heat Resistance
High Retention (Second-Flush Catechins)
Optimal Mesh
10 - 15 Microns (Culinary Grade)
Moisture Guarantee
Under 4.0% (Confectionery Standard)
Orisen bulk matcha and tea powder solutions for Bakery & Confectionery
Certified Global Quality Compliance:
FDA RegisteredUSDA OrganicEU OrganicHALAL CertifiedISO22000HACCP

Industry Application Overview

Matcha cakes, cookies, croissants, macarons, and chocolates require heat-stable tea powders. Our culinary grades are specifically formulated to withstand high-temperature commercial baking while retaining their characteristic green color and robust flavor.

Technical Challenges & Solutions

Thermal Color Degradation

High baking temperatures cause chlorophyll to break down, turning the product from a vibrant green to a dull yellowish-brown.

Pain Point
Orisen Solution
pH Optimization Support: We advise product developers on pH adjustments (such as maintaining a neutral batter pH using baking soda) to physically protect and stabilize the natural green chlorophyll during baking (resolving color degradation).
Addressed

Flavor Loss Under Heat

The delicate aroma and flavor compounds of standard matcha are easily lost during thermal processing, leaving no distinct tea taste.

Pain Point
Orisen Solution
Robust Harvest Selection: We select second-flush tea leaves rich in robust catechins and deep tea flavors that remain highly pronounced and do not fade under baking heat (resolving flavor loss).
Addressed

Moisture Control in Chocolate

Standard tea powders contain moisture that can cause chocolate base to seize or lose its smooth texture.

Pain Point
Orisen Solution
Ultra-Low Moisture Processing: We guarantee a moisture content of under 4.0% for our confectionery-grade powders, ensuring seamless integration into cocoa butter and chocolate without clumping or seizing (resolving moisture issues).
Addressed

Dosage & Formulation Guide

Bakery Product Recommended Grade Dosage Rate (%)
Cakes & Sponge Culinary Grade Matcha 2.0% - 3.0% of flour weight
Cookies & Pastries Culinary Grade Matcha 2.5% - 4.0% of flour weight
Chocolates & Fillings Culinary Grade Matcha (Low Moisture) 3.0% - 5.0% of chocolate base

R&D Formulation Pro Tip

When baking matcha sponge cakes, ensure the batter pH is between 6.5 and 7.2. If the batter is too acidic, the chlorophyll will degrade into brown pheophytin. A pinch of baking soda can help stabilize the pH and preserve the vibrant green color.

Recommended Wholesale Grades

Select the ideal shade-grown matcha grades for your production line. We offer bulk options in moisture-barrier drums and custom packaging.

Culinary Grade Matcha

Culinary Grade Matcha

Robust culinary matcha built to stand out in baking, confectionery, and supplement formulas.

Specs →
Dark Roast Hojicha Powder

Dark Roast Hojicha Powder

Deep roasted hojicha powder with smoky cocoa-like notes and a coffee-like profile.

Specs →
Earl Grey Tea Powder

Earl Grey Tea Powder

Citrusy Earl Grey tea powder for lattes, cakes, cookies, and chocolates.

Specs →
Jasmine Tea Powder

Jasmine Tea Powder

Highly aromatic jasmine tea powder for floral beverages and desserts.

Specs →

Sample Portal & Quote Inquiry

Request Spec Sheets & Free Samples

Submit your formulation standards. Our technical trade managers ship free standard 100g sample kits directly via DHL/FedEx.

Our B2B Commitments

24-Hour Response

Specifications and customized quote sheets sent within 24 hours.

NDA Confidentiality

Your formulations and packaging brands are legally secure under NDA.

Free Sample Delivery

Free 100g sample kits delivered to overseas labs for qualified commercial buyers.

Hunan Orisen Biotech Co., Ltd. is a certified factory source. For urgent inquiries, email sales@orisentea.com.

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