After the Second World war, the lack of lack of supplies in Taiwan, US provided military supply from 1951 to 1965. The flour gradually replaced the traditional grains we had the familiar pastries. The production method of ox tongue biscuits use the baking to replace the water steaming, the volume of beef tongue biscuits shrinks. It becomes crispy with longer storage period. This is the well-known ox tongue biscuits.
Yilan Pastry changed thick ox tongue biscuits to the thin ox tongue biscuits with only 0.1cm in 2001. It has milk flavor when the product first launched. Now it has 9 flavors using natural materials such as Bazil imported coffee beans and local Sunshin green onion with handmade method to make the crispy thin ox tongue biscuits.
When the thin ox tongue biscuits launched, it become very popular in the market. Yilan Pastry spent more than 10 million TWD to build the only ox tongue biscuits museum in Taiwan in 2009. To promote traditional cookie making knowledge, the museum become the focus of TV program. Lots of local TV news and program visited and report the news of museum. Even the president Ma visited the museum to enjoy making the ox tongue biscuits.
The product won the best 10 gifts in Taiwan in 2008. We are invited to join the food fair in China in 2010. We also won the fine tour factory in 2011. We insist safety, hygiene, health principle without additives. We sent our product to the Health Bureau food inspection annually and insured 20 million product liability insurance. This is to ensure our customer can enjoy the food safely.
