１．Utilizing Cooked grain method, we have succeeded in producing wheat flour porridge
Bread of much water content that is 80% water absorption versus 100% flour.
This isクックドドォⓇ／Cooked Dough Method.
２．Using much water content method, we have succeeded in Fresh Cream Bread of 67.5 % water absorption and Sponge and Dough Bread of 75% water absorption.
３．The most characteristic of each Cooked Dough Bread is extremely thin, extensible, and transparent dough.
Each Cooked Dough Bread has soft mouthfeel, and savory flavor, and an excellent feeling in passing through the throat.
An aromatic flavorful fragrance of each Cooked Dough Bread hangs in the air.
Each Cooked Dough Bread creates the atmosphere that each person can't eating it.
４．Please contact us if you have an interest in Cooked Dough Method.
