100% made from the rare and difficult-to-cultivate dream wheat variety "HARUYUTAKA".
The main characteristics are the unique sweetness, aroma, and soft, chewy texture of the "HARUYUTAKA" variety. It showcases a charm that other wheat varieties do not possess.
100% made from the super high-gluten wheat "YUMECHIKARA", featuring characteristics such as high protein content, strong gluten strength, and high water absorption that were not present in past Japanese wheat varieties.
100% made from the super high-gluten variety "HARUYOKOI", which has an exceptionally high protein content among Japanese wheat. It offers excellent baking elasticity, stable water absorption, and rich flavor.
This is the first autumn-sown hard wheat cultivated in Hokkaido since 2003. It is widely loved by artisans and the public due to its yellowish interior color and unique flavor.
This product has been improved and its baking performance has been re-pursued.
Suitable for toast and sweet bread, it can enhance the flavor layers and bring a natural wheat aroma.
This product is based on "HARUYUTAKA" wheat and is blended with high-quality flour made from Hokkaido wheat. It does not rely on imported wheat or added protein, making it a domestically produced bread flour that has been loved for a long time. Its main features are its "delicate texture" and "excellent mouthfeel."
A “Dream Force” based super strong gluten flour blended with Kita Honami, specific for bread making. Unlike traditional Japanese wheat, Dream Force is renowned for its characteristics of high protein content, strong gluten and high water absorption, rendering good flexibility for making toast and sweet filled buns.
A blending of Kita Honami wheat flour from Hokkaido specific for bread making. Fresh and light flavor with special Hokkaido wheat aroma and sweetness, rendering clear bite-off and tender mouthfeel when making toast or sweet filled buns.
A flour specific for bread making with perfect balance of flavor, aroma and handling. With pure white not specially emphasized, flavor and aroma shall be the highlights. Appropriate for the use in a wide variety of products.
A blend of Hokkaido wheat flour specific for European style bread, exhibiting strong aroma and flavor unique to high ash content flour, characterized by tender interior and crisp outer crust of the bread.
This bread flour is made with over 50% of the super high-gluten variety "HARUYOKOI", which has an exceptionally high protein content among Japanese wheat, blended with several types of Hokkaido wheat.
It has excellent water absorption and handling properties, making it very easy to use. The flour has a mild sweetness and rich aroma, allowing the natural flavor of the flour to be fully appreciated in the bread.
This is a rare high-ash, high-protein bread flour that has been uncommon in the market.
Its main characteristic is the unique rich flavor of the grain. Even a small addition can enhance its properties, making it effective when added to low-formula staple breads or rye breads.
This is a specialty flour developed for European bread, aimed at French flour "TYPE 65".
It offers the unique strong aroma and flavor characteristic of high-ash flour. Particularly when used for making French bread that undergoes long cold fermentation, it not only has a crispy crust but also allows the inner texture to reveal a depth of flavor that expands in the mouth, unlike other flours.
This is a premium bread flour made from the "HARUYUTAKA" variety, emphasizing color.
It uses the central part of the wheat to reduce ash content, resulting in a final product with a bright interior color. The texture is soft, with a refreshing sweetness.
安地斯
灰分 0.36% 蛋白12.0%
包裝規格：25kg /袋
特性：麵粉色調、風味平衡點極佳的麵粉。除了適合使用在土司之外，也可以使用在甜麵包的製作。
Andes
Ash : 0.36%, protein: 12.0%
Package Specification : 25kg/bag
This flour has an excellent balance of color and flavor. In addition to being suitable for use in toast, it can also be used in the production of sweet breads.
A dedicated pastry flour that brings out the characteristics of Hokkaido wheat to the extreme. Suitable for sponge cakes, cookies and various western pastries. Enjoy the unique moist mouthfeel and mild aroma and sweetness of Hokkaido wheat released in your mouth from your products.
A dedicated pastry flour made from select low protein soft wheat. Elegant color and fine texture ensure the success of soft and well-aerated sponge cakes. Enjoy the unique mild aroma and sweetness of Hokkaido wheat released in your mouth from your products. Suitable for sponge cakes, various Western-style and Japanese-style sweets.
This is a pastry flour made from the part close to the wheat's outer skin, offering a rich flavor.
It easily browns during baking, allowing for products with a unique flavor and unforgettable texture. It is suitable for use in baked goods that directly showcase the flavor of wheat.
This is a whole wheat flour that provides a noticeable presence of the outer skin in both appearance and texture. Even when used in high proportions, the dough remains easy to handle, allowing for the production of products that are free from bitterness and easy to eat.
This product is developed based on the standard specification of Neapolitan pizza, "Pizza Napoletana STG."
The resulting pizza has a delicate texture and fully showcases its delicious flavor and aroma.
The unique wheat aroma and sweetness of Hokkaido wheat further enhance the deliciousness of pastries.
This pastry flour is primarily made from the wheat variety "HARUKIRARI." It has excellent color, texture, and quality, making it suitable for a variety of pastries and baked goods. The resulting products are soft, crisp, and delicate, providing a great bite texture.
A dedicated Chinese noodle flour that exhibit more original wheat aroma and flavor than ordinary wheat flour. Noodles demonstrate smooth and chewy mouthfeel thanks to Hokkaido wheat. Enjoy the tasty noodles and original wheat aroma.
This Chinese noodle flour is made from the super high-gluten wheat variety "HARUYOKOI", which has an exceptionally high protein content among Japanese wheat. It has a beautiful color. The noodles not only possess the unique wheat aroma of Hokkaido wheat but also have a smooth texture, enhanced by the use of Hokkaido wheat, making them even more chewy.
This flour is made from wheat selected from the vast lands of Hokkaido, specifically chosen for its suitability for udon noodles. The smoothness and deliciousness unique to Hokkaido wheat make it ideal for udon, and due to its low protein content, it can also be used for pastries.
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