Innovation
R&D Support
Goobagel’s R&D is powered by a 30+ member team that includes domestic and international bagel specialists, among them world-champion bakers.We introduce 50+ new bagel products every year.
The team excels at developing new flavors and fine-tuning dough texture, firmness, and baking curves. Each iteration can be produced in small pilot batches, and all formulas are optimized to perform consistently across different cold-chain conditions and various in-store baking equipment.
High-Quality Ingredients
We use safe, clean, fully traceable ingredients:
- Premium wheat flour
- No added preservatives
- 0g trans fat
- Clean-label options available (no artificial colors, flavors, or preservatives)
Only the plump core kernels are milled, giving higher natural protein and better dough strength.
Gentle, fine milling reduces starch damage, preserves aroma and nutrients, and contributes to a soft yet chewy bagel texture.
Low-temperature pre-fermentation for 12 hours.
5–8 min low-speed mixing + 12–15 min high-speed kneading until smooth with ~90% gluten development and a thin windowpane.
30 ± 3°C, 80 ± 10% humidity.
Enhances yeast and LAB activity, boosts aroma compounds, increases hydration, and delivers a soft, chewy crumb.
About 90 minutes, developing more volatile compounds and organic acids for a richer aroma and softer texture.
30 seconds per side in 90–100°C malted water to create the signature chewy bagel skin.
220°C for a strong Maillard reaction.
Smooth surface, even golden color, and a dense, fine crumb structure.
-40°C flash freezing to prevent staling and lock in texture and nutrition.
Every R&D result is validated through strict testing to ensure stable performance from lab batches to mass production.
Let's Work Together
Contact
+86 - 510-68089988
No. 180, Yang'an Road, Liangxi District, Wuxi City, Jiangsu Province, China
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