Addition January 29,2021
New Baking Production Line Method！A World First！
SEEKING!日本語切り替え
Emerging startup Food Companies, Bakeries, & Retail bakeries to adopt a new trademarked method for white bread production.
Try a new, more economic production line method for white bread featuring 80% water absorption to 100% flour on a large scale. Sponge & Dough’s water absorption is 75% to 100% flour.
Results in softer, more moist, and tastier white bread. Dough division & dough rounding by hand are not required. Bread moulders only !
80% water absorption to 100% flour white bread recipe: production time; 4 hours
| Cooked grain® of flour | Other | ||
|---|---|---|---|
| Formula | (%) | Formula | (%) |
| Flour | 7 | Flour | 93 |
| Salt | 0.2 | Salt | 1.8 |
| Water(boiling) | 14 | Water | 66 |
| Sugar | 7 | ||
| Oils & Fats | 6 | ||
| Raw Yeast | 2 | ||
| Specific volume 4.10 | Non Fat Dry Milk | 1 | |
COOKED DOUGH COMPANY: Address; 1-3-24, Kamishoukakuji, Hirano-ku, Osaka, Japan
Person to contact; Tadashi Moto(TEL:090-3347-5343/06-7710-2073)
(Mail: tadashi9moto8@outlook.jp)