Ladies & Gentlemen !
Welcome to our WEBSITE !
Please Listen to me.
At first, we show our trademark right, cooked grain method, and cooked dough method.
Our Company's Trademark Right in Japan
Cooked grainⓇ／クックドグレインⓇ Method
translation: cooked grain
12 grain porridge
12 grain bread
12 grain batard
Interior phase of 12 grain batard
12 grain roll including canola margarine
12 grain coupe including cheese
12 grain boule including cheese
Interior phase of 12 grain boule
12 grain coupe including cheese
12 grain coupe
Small 12 grain countryside bread
12 grain roll
12 grain countryside bread
12 grain bread including raisin
12 grain mix
Retort pot
12 grain porridge
Mixer
Floor time for 12 grain bread
Dough division of 12 grain bread
Rounded dough of 12 grain bread
Dough molding of 12 grain bread
(12 grain) Dough in pan case
Fermented dough of 12 grain bread
12 grain bread after baking
12 grain bread after baking
クックドドォⓇ／Cooked Dough Method
translation: cooked dough
The technique that not only bread is processed from flour but also flour is manufactured from wheat has been completed since the Neolithic era.
It is 5,000 years ago.
This is why coarsely ground grain porridge and bread were excavated from the remains of the Neolithic era.
This is the source of Cooked Dough Method.
We do our best for Consumers !
We have just broadcasted the up to date information on new bread production
Method from Osaka, Japan.
We are not bakery and don’t have a test kitchen.
Based on our original production method, we are ultra super project leader
For the bakery who strongly aim to be No.1 bakery in your country.
We open the top secret of our dough ! Be confident !
Our extensible dough is transparent and gets thinner & longer and also the circle of cave is smooth without thorn.
This is the very core of our dough.
Mixing by the vertical mixer is normal. Please watch the movie of 2’43”
Other two recipes makes above same dough.
We have already succeeded in mixing 75kg of flour on White bread including fresh cream with Wendle Mixer made by Diosna.(photo:succeeded breads of Mixing 75kg of flour)
Reference movie site:Diosna Wedelkneter Rund(2’53”)
Mixing of 75kg-flour for bread by Wendel Mixer was the first success in Japan in April, 2015.
And We have already succeeded in mixing 50kg of flour for white bread with spiral mixer by Diosna and 10kg of flour for white bread including cooked grain of flour with spiral mixer by Kemper.
It’s total water absorption with straight method is 80% vs 100% of flour
One Teaching of Honorary Professor, Raymond Calvel in Japan
The excellent Boulanger can catch a calm voice that dough is eager for much water.
It is the hard and fast rule that the effort to add water as much as possible makes tastier Bread.
We have faithfully followed his strong message with all our heart.
Mr.Raymond Calvel who was Honorary Professor at France National Milling School came to Japan in 1954 for the first time and taught how to produce baguette, croissant, & brioche to many trainees at the baking training sessions from Hokkaido to Kyushu for Three months.
And then he called at Japan totally over 30 times.
In 1988, Japan Pan Industry Association presented him with the letter of thanks for his contribution of bread industry in Japan.
We also open the recipe of sponge & dough method.
＊Sponge & dough white bread
| Sponge(%) | Dough(%) | Mixing of each stuff(g) | |
|---|---|---|---|
| flour | 70 | 30 | 3,000 |
| sugar | 7 | 210 | |
| Fats & oils | 6 | 180 | |
| Nonfat dry milk | 2 | 60 | |
| salt | 2 | 60 | |
| Yeast(non dry yeast) | 2 | 60 | |
| water | 40 | 35 | 2,250 |
| Total | 5,820 | ||
Dough weight:200g X 4 = 800g
Poids specifique 4.25
Fermentation time of sponge: 4 hours
It takes 4 hours from start of mixing to end of baking.
Production progress is total 8 hours.
(photo:left side is sponge & dough bread and right side is straight bread)
The unexplored water absorption is 75% vs 100% of flour on white bread Of sponge & dough method.(it is available for variety bread)
The world’s first production line is as follows:
＊Flour cooling system→mesuring of each ingredient→Mixing 75~100kg of flour by 5 spiral mixers or 5 Wendel mixers → floor time →
Division with Rheon’s VM-1500
→ proof→ baking→ cooling→ packaging
Based on our unique production method of the dough of 75~80% water absorption, division with Rheon’s VM-1500 is world’s first production line for bread.
＊Flour Cooling system:reference site
Raw material and feeder system manufactured by Zeppelin Reinmelt Germany
Revolution of the bread culture in your country !
Please complete great achievements to produce the sponge and dough bread,
whose dough water absorption is 75% on the line in the plant !
No one in your country has tasted our 3kinds of breads.
Please dig up new customer’s layer with your world leading measure and expand bread market, utilizing our 3 kinds of breads.
We do our best for Consumers !
Reference site:Diosna Liner Transport system
COOKED DOUGH COMPANY