168°C 的堅持，只為成就妳的優雅；科技演算與傳統工藝的完美黃金交叉。
傳統鳳梨酥的甜膩，往往是現代人享受美食的負擔。我們「168女神」，源自台灣桃園，由數據分析師與烘焙職人共同創立。我們不只憑感覺，更相信數據。經過無數次測試，我們發現 168°C 是能完美鎖住鳳梨果香、同時讓餅皮達到最佳酥脆度的黃金溫度。
我們致力於一場「甜點革命」：透過嚴格計算的食材比例，以赤藻糖醇取代精緻糖，加入優質蛋白。讓每一口鳳梨酥，都擁有更低的卡路里、更豐富的營養。
這是專為現代女神設計的輕甜點 —— 吃得美味，更要吃得漂亮。
很多人問我們，為什麼叫「168女神」？
在傳統觀念裡，168 代表著「一路發」的好運；但在我們的實驗室裡，168 是一個神聖的數字。
我們發現，當烤箱恆溫鎖定在 168°C，並精準控制烘烤時間，鳳梨酥的餅皮能產生最完美的「梅納反應 (Maillard Reaction)」——金黃酥脆卻不乾硬，內餡軟糯卻不黏牙。
創立於台灣桃園，「168女神」不是傳統的糕餅舖。我們是一群對數字偏執的數據分析師與對口感挑惕的美食家。我們厭倦了市面上充滿糖精與反式脂肪的甜點，於是決定用「分析」+「經驗」。
從麵粉的吸水率、鳳梨纖維的粗細，到赤藻糖醇的黃金比例，我們經過上百次 A/B Test（測試），只為了一個目標：打破「健康就不具風味」的魔咒。
這是獻給當代女神的禮物——用最嚴謹的邏輯，寵愛最感性的妳。
168°C: Precision for Your Elegance
The Golden Intersection of Algorithmic Technology and Traditional Craftsmanship
The heavy sweetness of traditional pineapple cakes is often a burden for the modern palate. Born in Taoyuan, Taiwan, “168 Goddess” was co-founded by data analysts and master bakers. We don’t just rely on intuition; we trust in data.
Through countless tests, we discovered that 168°C is the golden temperature that perfectly locks in the pineapple’s natural aroma while achieving the optimal crispness of the crust.
We are committed to a “Dessert Revolution.” Through strictly calculated ingredient ratios, we replace refined sugar with Erythritol and infuse premium whey protein. Every bite offers fewer calories and richer nutrition.
This is a “light dessert” designed for the modern goddess—indulge in deliciousness while staying radiant.
Why “168 Goddess”?
Many ask us, “Why the name 168?”
In traditional Chinese culture, 168 represents the fortune of “prosperity all the way.” But in our laboratory, 168 is a sacred number.
We discovered that when the oven is locked at a constant 168°C with precise timing, the crust undergoes the perfect “Maillard Reaction”—golden and crisp without being dry, encasing a filling that is soft but never sticky.
Founded in Taoyuan, Taiwan, “168 Goddess” is not your traditional bakery. We are a team of obsession-driven data analysts and taste-critical gourmets. Tired of market desserts filled with artificial sweeteners and trans fats, we decided to combine “Data Analysis” with “Culinary Experience.”
From the water absorption rate of the flour and the texture of pineapple fibers to the golden ratio of Erythritol, we conducted hundreds of A/B Tests with one goal: to break the curse that “healthy food lacks flavor.”
This is a gift for the contemporary goddess—using the strictest logic to pamper your senses.
