１．We add coarsely ground grain porridge into the dough.
This is Cooked grainⓇ／クックドグレインⓇ method.
２．In Europe, until 16th century, European people produced country side bread, adding.
Coarsely ground grain porridge, old dough, and flour.
３．We succeeded in producing the retort packs of 12 grain porridge in Japan in 2003.
４．Our Company started producing and selling the retort packs of 12 grain which was Ground coarsely in Japan in 2005.
European countryside bread, etc. that were buried under the ground for 500 years were revived by Japanese each bakery in 2005.
Please look at some photos of each product, retort packs of 12 grain porridge, and productive process of 12 grain bread.
５．As the photos of each product have shown, in an instant, each bakery developed roll, batard, countryside bread, boule, and coupe, adding raisin and cheese.
Although we only provided the recipe of 12 grain bread for each bakery, it has proved that 12 grain porridge is available for all bakery products.
Please challenge the use of 12 grain porridge that has the vast hidden potential with your fertile imagination.
６．Please contact us if you have an interest in how to produce retort packs of grain porridge and the recipe of 12 grain bread & productive process.
７．Currently, our Company has stopped producing and selling the retort packs of 12 grain as a consumer pointed out that a foreign material was in the 12 grain bread and we scrutinized it carefully and found that it was a grain stem.
８．We explained it to our all clients(Japanese bakeries) and by receiving final orders of the retort packs of 12 grain porridge from each bakery, all clients accepted our decision without compensation and returned retort pack of 12 grain porridge.
