Tongguan Thousand-Layer Pastry, Less Sugar, More Healthy Delight

Recently, our company is thrilled to announce a landmark breakthrough in the R&D of Tongguan Thousand-Layer Pastry: we have successfully developed a sugar-controlled version of this traditional delicacy. This achievement marks a pivotal step forward in our strategic layout of healthy food, perfectly integrating traditional characteristic cuisine with modern health demands. The sugar-controlled product is scheduled to be officially launched to the market in 2026, bringing health benefits to consumers nationwide.

The successful development of this sugar-controlled pastry stems primarily from the precise selection of raw materials. We have adopted high-quality wheat from Yanjin County as the core ingredient, which boasts the dual advantages of high amylose and high resistant starch content—laying a solid foundation for the sugar-controlled efficacy at the source. Professional testing confirms that the wheat used in the sugar-controlled Tongguan Thousand-Layer Pastry has a protein content of 13.5%–14.5%, amylose content ranging from 33.18%–35.82%, and a resistant starch content as high as 12%, approximately 20 times that of ordinary wheat.

 Resistant starch, often referred to as an "invisible health factor", has the potential to regulate postprandial blood glucose and improve gut health. In contrast, the average resistant starch content in ordinary wheat kernels is only around 1%, failing to meet the healthy dietary needs of modern consumers. Leveraging the natural nutritional advantages of Yanjin’s high-quality wheat and our decades of technical expertise in making Tongguan Thousand-Layer Pastry, we have optimized production processes and driven R&D innovation. The result is a product that preserves the crispy texture and unique flavor of traditional Tongguan Thousand-Layer Pastry while effectively reducing its glycemic potential. This breaks the inherent perception of traditional Tongguan Thousand-Layer Pastry as "high in sugar and calories", allowing consumers to savor the delicacy without worrying about blood sugar fluctuations.

The successful R&D of the sugar-controlled pastry is not only a major product innovation milestone for our company but also a concrete practice in response to the national trend of healthy consumption. Nowadays, "sugar control" has become a universal health keyword across all age groups, and the low-GI healthy food segment is growing rapidly. By accurately capturing market demands and innovating based on traditional cuisine, we have achieved dual empowerment of cultural heritage and health.

 Looking ahead, we will not stop at the development of sugar-controlled products. Instead, we have formulated a long-term healthy development plan. Taking this sugar-controlled pastry as the starting point, we will progressively advance product upgrades, deepen our cultivation in the healthy food sector, and focus on green and organic product development in the future. We will also actively pursue Halal certification to expand our consumer base and meet the healthy dietary needs of diverse groups. Our goal is to revitalize traditional Tongguan Thousand-Layer Pastry, integrate characteristic food culture with healthy consumption concepts, and build a healthy food brand renowned for quality and reputation.

This breakthrough in the sugar-controlled Tongguan Thousand-Layer Pastry is both a milestone in our corporate development and a valuable reference for the healthy upgrading of traditional characteristic pastries. With its upcoming market launch in 2026, this new product, embodying traditional flavor and health philosophy, is poised to win the favor of consumers and drive our greater success in the healthy food sector.