대만 핑거 번 공급업체 및 가격 — 마켓 오버뷰 2026

하위 제품

코코넛 핑거 번, 아이싱 핑거 번, 미니 핑거 번, 건포도 핑거 번, +1

원재료

계란, 우유, 우유 버터, 소금, +3

HS 코드

190590

최종 업데이트

2026-08-23

서치 및 소싱 팀을 위한 핵심 요약

대만에 대한 샘플 수출 거래 5건이 요약되어 있습니다.
페이지 데이터 최종 업데이트일: 2026-08-23.

대만의 핑거 번 수출 공급업체·제조사 인텔리전스, 가격 동향, 무역 흐름

대만의 핑거 번에 대해 수출 파트너 기업 3개가 추적됩니다. Supply Chain Intelligence 회사 프로필 및 분석으로 수출업체 커버리지, 파트너 품질, 경로 우선순위를 검증하세요.

대만에서의 핑거 번 수출 인텔리전스를 확인하세요. 샘플 공급업체 거래 5건, 월간 단가 범위, HS 코드 190590의 파트너 국가 무역 흐름 패턴을 포함합니다.

스캐터 포인트는 전체 거래 데이터셋의 77.3%에서 샘플링되었습니다.

대만의 핑거 번 샘플 수출 공급업체·제조사 거래 기록

대만의 핑거 번 샘플 거래 5건에는 수출 가격과 공급업체 거래 패턴 벤치마킹을 위한 날짜, 원산지, 파트너 국가 맥락이 포함됩니다.

대만의 핑거 번 샘플 거래 단가(일자별): 2026-08-19: 4.55 USD / kg, 2026-07-11: 2.52 USD / kg, 2026-05-27: 4.55 USD / kg, 2026-04-06: 2.52 USD / kg, 2026-03-25: 4.55 USD / kg.

일자	신고 품목	단가	수출업체	수입업체
2026-08-19	[빵류* * **** *	4.55 USD / kg	(대만)	(대한민국)
2026-07-11	[빵류* ********* * *	2.52 USD / kg	(대만)	(대한민국)
2026-05-27	[빵류* * **** *	4.55 USD / kg	(대만)	(대한민국)
2026-04-06	[빵류* ********* * *	2.52 USD / kg	(대만)	(대한민국)
2026-03-25	[빵류* * **** *	4.55 USD / kg	(대만)	(대한민국)

대만의 상위 핑거 번 수출 공급업체, 제조사 및 기업

선도 수출업체 프로필을 검토하고 대만의 핑거 번에 대해 추적되는 전체 수출 파트너 기업 3개와 비교하세요. Supply Chain Intelligence 회사 프로필 및 분석으로 소싱 및 수출 파트너를 더 빠르게 선별할 수 있습니다.

(대만)

최근 수출 거래: 2026-07-23

산업군: 식품 제조식품 도매기타

밸류체인 역할: 유통 / 도매식품 제조

(대만)

최근 수출 거래: 2026-07-23

산업군: 식품 도매

밸류체인 역할: 유통 / 도매무역

(대만)

최근 수출 거래: 2026-07-23

산업군: 기타

밸류체인 역할: 유통 / 도매

대만 수출 파트너 커버리지

3개 기업

총 수출 파트너 기업 수는 대만의 핑거 번 수출 네트워크 깊이를 보여주는 핵심 신호입니다.

수출업체와 수입업체는 공급망 인텔리전스 기업 프로필 및 분석을 열어 대만 내 핑거 번 파트너 집중도, 공급 역량 시그널, 무역 관련성을 평가할 수 있습니다.

소싱 진단

대만산 핑거 번, 우리도 들여올 수 있을까요?

필요한 스펙과 물량만 알려주세요. 실제로 소싱이 되는지, 어떤 원산지와 공급사가 맞는지 무료로 짚어드려요.

수출 진단

우리 핑거 번, 이 대만 바이어들에게 팔 수 있을까요?

만드시는 제품만 알려주시면 됩니다. 지금 수출할 준비가 됐는지, 어느 시장이 맞는지 무료로 봐드려요.

가격 데이터

가려진 대만 핑거 번 가격, 열어볼까요?

전체 가격 히스토리와 경쟁사 벤치마크를 열어드립니다. 어떤 숫자가 필요하신지만 말씀해 주시면 함께 살펴봐 드려요.

Classification

Product TypeProcessed Food

Product FormBaked (ready-to-eat bakery item)

Industry PositionProcessed cereal-based bakery product

Market

Finger bun in Taiwan fits the everyday bakery/snack category typically sold as a ready-to-eat baked product through modern retail and bakery channels. The market is primarily domestic-consumption oriented because the product is bulky relative to unit value and is freshness-sensitive, which limits long-distance trade feasibility for finished buns. Imports, where they occur, are more plausibly positioned as frozen/par-baked inputs for in-market finishing rather than as fully finished fresh buns. Market access risk is driven more by labeling/ingredient compliance and logistics disruption than by agricultural SPS constraints.

Market RoleDomestic consumer market with predominantly local production; limited finished-product import feasibility due to freshness and logistics constraints

Domestic RoleConvenience-oriented bakery/snack item in retail and bakery channels

SeasonalityYear-round production and availability driven by continuous baking cycles and retail replenishment patterns.

Specification

Physical Attributes

Uniform bake and color with no scorching
Soft crumb structure without excessive dryness
No visible mold growth; intact packaging seal where packaged
Consistent portion size suitable for single-serve snacking

Compositional Metrics

Declared allergens and ingredient list consistent with formulation
Moisture control appropriate to shelf-life target (manufacturer-specific)

Packaging

Individual flow-wrap for single-serve retail
Multi-pack bags for family consumption (retail-dependent)
Secondary cartons for distribution center handling

Supply Chain

Value Chain

Bakery manufacturing (mixing → proofing → baking) → cooling → packaging/labeling → distributor or retail DC → store display → consumer
For extended distribution: frozen/par-baked production → cold storage → distribution → in-market finishing bake (channel-dependent)

Temperature

Ambient distribution for plain buns; strict time-temperature control if cream-filled or otherwise high-risk fillings are used
Cold-chain required for frozen/par-baked inputs (where used)

Shelf Life

Short shelf-life makes delay at border or distribution breaks a high-loss risk for finished buns
Packaging integrity and humidity control materially affect mold risk and texture quality

Freight IntensityHigh

Transport ModeMultimodal

Risks

Geopolitical HighCross-strait geopolitical and security tensions can disrupt shipping, insurance costs, routing, and lead times into Taiwan, which is especially damaging for freshness-sensitive bakery products and time-critical retail programs.Use dual sourcing and safety-stock planning; prefer in-market production or frozen/par-baked inputs; include force majeure and rerouting clauses and validate cargo insurance coverage for disruption scenarios.

Regulatory Compliance HighLabeling, ingredient disclosure, and additive compliance misalignment with Taiwan requirements can trigger border holds, relabeling orders, rejection, or costly rework—often making the shipment commercially non-viable for short shelf-life products.Run a pre-shipment label/recipe compliance review against TFDA guidance; lock bilingual label proofs; align ingredient specs and supplier CoAs to declared formulation.

Logistics MediumFreight-rate volatility and transit delays can erase margin and increase spoilage/wastage risk for finished buns; frozen/par-baked formats reduce freshness loss but increase cold-chain cost and temperature-excursion risk.Select the appropriate trade form (finished vs frozen/par-baked) by channel; use temperature monitoring for cold-chain; build buffer lead-time into promotions and store resets.

Food Safety MediumMoist baked goods are susceptible to mold and quality degradation; packaging failures, high humidity exposure, or extended dwell time during clearance can lead to non-compliance or customer complaints.Validate shelf-life under worst-case distribution conditions; strengthen packaging seal integrity; implement environmental monitoring and finished-goods release criteria.

Standards

HACCP
ISO 22000
FSSC 22000
BRCGS Food Safety (buyer-dependent)

FAQ

Why is Taiwan likely to rely on local production for finger buns instead of importing finished fresh buns?Finished baked buns are bulky and freshness-sensitive, so long-distance transport and border delays can quickly make them unsaleable. In-market baking or using frozen/par-baked inputs helps control freshness and reduces loss risk, which is why local production is typically the practical model.

What is the most common reason a packaged bakery shipment gets delayed or rejected at entry?Labeling and ingredient/additive compliance issues are a frequent blocker for processed foods because authorities can hold shipments for review or require corrective actions. For short shelf-life bakery items, even a short hold can make the shipment commercially non-viable.

Is Halal certification required for finger buns in Taiwan?No—Halal is not a national requirement for bakery products in Taiwan. However, some buyers or channels may request Halal-certified products to serve specific consumer segments, so it can be commercially relevant depending on the target customer.