Fung Heung Yuen Bakery

Fung Heung Yuen Bakery opened in Carpenter Road, Kowloon City in 1956, providing fresh and delicious bread to Kowloon City neighbourhoods. Sufficient ingredients, low prices, and fragrant flavor make Fung Heung Yuen Bakery won the reputation.  In 2001, it was decided to add a workshop, and the site was selected as Yam Hop Hing Industrial Building in Kwai Hing, covering an area of 20,000 square feet. Automated equipment, from mixing flour, shaping, and cutting without human hands, provides fresh bread to restaurants and shops of all sizes in Hong Kong every day. In 2014, it obtained the "Food Safety Management System" ISO22000, becoming the first bread manufacturing company in Hong Kong to obtain relevant certification.  Up to now, 11 convoys have delivered fresh bread to more than 200 restaurants and shops in Hong Kong, Kowloon and New Territories.

No preservatives, scented

The products of Fung Heung Yuen Bakery pursue natural nature and have strict requirements on raw materials, production formulas and even water.  Although it is not illegal to add an appropriate amount of additives to food, Fung Heung Yuen Bakery insists on no additives. The products do not contain preservatives and do not contain color chemical additives. Additive-free bread has a short shelf life. Fung Heung Yuen Bakery is baked every day and delivered at midnight the next day, open throughout the year.  Except for no additives, the dough made by Fung Heung Yuen Bakery Bread is fermented in a medium type, which requires a longer time to ferment. The made bread tastes more mellow, and the texture is soft and delicate, instead of the chemical expansion agent used in most bakeries.  Since the products do not contain preservatives, Fung Heung Yuen Bakery pays special attention to the cleanliness of the workshop environment to ensure product hygiene and safety.

Doubts about palm oil

Fung Heung Yuen Bakery needs solid oil to make bread.  At present, three kinds of oils are mainly used to make bread: vegetable oil (such as palm oil), lard, and pure butter. Choosing vegetable oil is not only cost-effective, but more importantly, it allows vegetarians to enjoy our products and is also suitable for making halal food (The raw materials of Fung Heung Yuen Bakery have obtained halal certification.)  At the same time, shortening  is also used. Another reason for using shortening  is that shortening  can make the product quality more stable than normal butter, and the bread texture is more dense and soft.  As for  Fung Heung Yuen Bakery use of palm oil in making bread, the public’s health problems caused by palm oil are believed to lie in its trans fats. In view of this,  Fung Heung Yuen Bakery specially selects the highest quality vegetable oils, such as fully hydrogenated oils, which can greatly reduce the content of trans fats. According to the information provided by the supplier, every 100 grams of white cream contains only about 0.3 grams of trans fat, while the composition of white cream is only 3.3%, so there is only about 0.009% of trans fat. As for some fat-free bread recipes, such as baguettes, because this type of bread does not require fat, the baguettes of Fung Heung Yuen Bakery do not use vegetable oil.

Bread shelf life and consumer notice

There are no added preservatives, no coloring chemical additives, and it is recommended to taste it within 2 days. If you cannot finish it within 2 days, it can be stored in a fresh-keeping bag and placed in an ice tray. The shelf life is about 2 weeks. Before eating, you can heat it in an oven to make the bread crispy or spray water on the surface of the bread and then put it in the microwave to reheat it.

"Food Safety Management System" ISO22000

Bakery Shortening Technical Data Sheet