Bulk Culinary Matcha for Food Manufacturing
Matcha as a functional ingredient for bakery, dairy, beverage, confectionery, and supplement production, with documentation built for industrial procurement.
BSGES supplies bulk culinary-grade matcha powder as an ingredient for food and beverage manufacturers: bakery and patisserie, dairy and ice cream, beverages, confectionery, and supplements. EU Organic and USDA certified, tested for pesticides, heavy metals, and mineral oil hydrocarbons on every batch, delivered CIF with full documentation for industrial procurement.
Matcha as an ingredient, by production line
Bakery & patisserie
Colour- and flavour-stable through baking. Culinary grades hold their green colour and umami character better than ceremonial matcha when exposed to oven heat, for doughs, creams, and glazes.
Dairy & ice cream
Holds colour and flavour through pasteurisation and freeze-thaw cycles, for matcha-flavoured ice cream, yoghurt, and dairy drinks.
Beverages
Suitable for ready-to-drink matcha beverages, powdered mixes, and flavoured water, at the fineness and dispersibility needed for beverage processing lines.
Confectionery
Used in chocolate, candy, and baked confectionery for both colour and flavour, at a grade and cost point suited to volume production.
Supplements & nutrition
Compositional data for formulation: 1.9% (national Grade-1 standard is 1.0%). L-theanine and 35.0 g per 100 g. dietary fibre per 100 g, with batch documentation for labelling and regulatory files.
Which grade for processing?
Culinary grades (A and AA) are generally the right choice for manufacturing, not ceremonial grade. Ceremonial matcha is milled and priced for delicate, unprocessed use; its subtlety is largely lost once mixed into a formulation, baked, or frozen, while culinary grades are formulated for exactly this kind of processing and are more cost-effective at volume. See our full grade guide for specifications.
If you are formulating for a nutrition or supplement claim, note that we describe composition factually (L-theanine %, dietary fibre g/100 g) without attributing health effects. Any claim on your finished product label remains your regulatory responsibility under Regulation (EC) No 1924/2006 and any market-specific rules that apply.
Formulation considerations
Matcha behaves differently from cocoa or other powdered colourants in a formulation, and a few things are worth planning for. Colour is sensitive to pH: matcha's green holds up well in neutral to mildly acidic systems but can shift toward brown or olive under prolonged high heat or strongly acidic conditions, so bake time and temperature, or pasteurisation profile, are worth validating with samples before a full production run rather than assumed from a data sheet. Dosage rates vary widely by application, from under 1% in delicately flavoured products to several percent where matcha is the headline flavour, and are best confirmed through your own trial batches rather than a generic recommendation, since sweetness, fat content, and processing all shift perceived flavour intensity.
Dispersibility also matters for beverage and dry-mix applications: matcha is a fine powder that can clump if added directly to liquid without pre-dispersion or high-shear mixing. Our team can advise on grade and particle-size selection for your specific process during sample validation.
Built for industrial ordering
Format
5×5 kg cartons (25 kg total) for bulk powder; industrial ball-mill, continuous, and air-flow grinding available for high-volume orders.
MOQ
Industrial bulk from 100–500 kg with volume pricing. Free 100 g samples per grade to validate against your formulation before committing.
Documentation
Batch CoA, pesticide and heavy-metal screening, MOAH/MOSH test reports, and organic certificate copies with every shipment. See quality & compliance.
Get matcha samples for your formulation
Tell us your application and target volume, and we'll send samples plus the technical specification sheet.