The darkest hour has finally arrived!
On August 24, 2023, Japan's Fukushima Daiichi Nuclear Power Plant started discharging contaminated water into the sea. Out of precaution, many bakeries announced that they would stop using Japanese flour.
▲Screenshot of public account | Invasion and deletion
The friends in the group are asking: "Teacher, is there wood and flour to replace?" Does domestic flour work? ”
Yes! Of course! Must do!
Today I will recommend several high-quality domestic flour and French flour for you, the editor stayed up late to catch up with the manuscript, if there is no detail, welcome to leave a message to add, we will continue in the next issue...
*Note: This flour recommendation is in alphabetical order
Rankings are in no particular order
Let's pray for the earth together!!
01
White swallow flour
Golden Horse Japanese bread flour
Packing form: valve pocket
Product size: 22.7kg
Product indicators: ash 0.45%, wet gluten 38%
Product Features:
Selected imported high-quality hard wheat, refined extraction of precious wheat core flour, flour gluten, good gluten network, high water absorption, good hair resistance, superior bread silk, flexible taste, moist, excellent moisturizing.
Product use:
It is suitable for making milk hand-torn bags, pumpkin hand-torn bags, all kinds of high-end toast, etc.
Noble 45 breadcrumbs
Packaging form: valve pocket product
Specification: 25 kg
Product indicators: ash 0.45%, wet gluten 35%
Product Features:
Selected imported high-quality wheat, refined research and extraction of the most precious wheat core flour, flour white and delicate color, low ash content, superior protein quality. The bread tissue is delicate and translucent, and the taste is soft, moist and elastic.
Product use:
Suitable for making all kinds of high-end Japanese toast.
Toast bread crumbs
Packing form: valve pocket
Product specification: 25 kg
Product indicators: ash 0.48%, wet gluten 36%
Product Features:
Selected imported high-quality wheat, refined extraction of precious wheat core flour, white flour, low ash content, good gluten network, delicate bread organization, silky taste, flexibility and good moisturizing.
Product use:
Suitable for premium toast and more.
Top breadcrumbs
Packing form: valve pocket
Product specification: 25 kg
Product indicators: ash 0.57%, wet gluten 38%
Product Features:
We select the world's high-quality durum wheat and carefully extract wheat flour rich in high-quality protein. Flour has strong gluten, high water absorption and good hair resistance, especially suitable for manual and mechanized production. The bread has a high yield and excellent taste.
Product use:
A variety of high-end toast, prepared bread, saqima, etc.
Golden dragon breadcrumbs in gold
Packing form: valve pocket
Product specification: 25 kg
Product indicators: ash 0.53%, wet gluten 37%
Product Features:
We select the world's high-quality durum wheat and carefully extract wheat flour rich in high-quality protein. The flour ash content is low, the gluten is particularly strong, and the gluten network is good. The bread tissue is good silky, and the taste is silky, flexible and Q-elastic.
Product use:
A variety of super soft breads and Japanese toast.
Golden Dragon bread flour
Packing form: valve pocket
Product specification: 25 kg
Product indicators: ash 0.55%, wet gluten 38%
Product Features:
We select the world's high-quality durum wheat and carefully extract wheat flour rich in high-quality protein. Strong gluten, good gluten network, high water absorption, good hair resistance, especially suitable for manual and mechanized production.
Product use:
A variety of high-end toast, prepared bread, saqima, etc.
Wheat flour for smooth-core bread
Packing form: valve pocket
Product specification: 25 kg
Product indicators: ash 0.48%, wet gluten 36%
Product Features:
Imported high-quality wheat, refined research and extraction of precious wheat core powder, white color, low ash, excellent protein and high content. The bread tissue is delicate and translucent, and the taste is smooth, flexible and elastic.
Product use:
A variety of Japanese toast, super soft bread, etc.
German-Italian bread with wheat flour
Packing form: valve pocket
Product specification: 25 kg
Product indicators: ash 0.49%, wet gluten 37%
Product features: select global high-quality durum wheat, and carefully extract wheat flour rich in high-quality protein. Flour is strong and has a good gluten network. It is very versatile, especially suitable for freezing dough.
Product use:
All kinds of high-end toast, prepared bread, soft European buns, etc.
02
Top baked good
Golden top roasted wheat core original powder
Net weight: 25kg
Wheat origin: Canadian/American wheat
Product indicators: 12.5% protein + -0.2%; 36.0% wet gluten +-0.1%; 68.0% water absorption +-0.1%
Product Introduction:
Golden top roasted wheat core original flavor powder, wheat imported from the United States and Canada, processed in China, grinding by Japanese-style long powder road process, only take the best part of wheat core protein to prepare powder, so the use is similar to ultra-high gluten flour, strong support, high water absorption (>75%), high sugar oil can be supported!
Product Features:
Carefully blended with Western Canadian hard red spring wheat and Western American hard red spring wheat, taken from the most central part of the wheat endosperm, without adding modifiers, lower ash, pink and snow-white, high water absorption, good dough tension resistance and elongation, fine and uniform toast structure without squeezing edges, moist taste and soft Q.
Special powder for toast with top roasting
Net weight: 25kg
Wheat origin: Canada/United States wheat origin
Product indicators: 12.0% protein + -1%; 35.0% wet gluten +-1%; 67.5% water absorption +-1%
Product Introduction:
The special powder for toast is also imported from the United States and Canada, processed in China, ground by the Japanese long flour road process, and the powder is closer to the flour with soft and gentle expansion power, and it performs well as toast and regular Japanese bread.
Product Features:
Using imported Western Canadian hard red spring wheat, carefully designed blending with American hard red spring. No modifiers, pink snow white, high water absorption, good dough tension resistance and elongation, fine and uniform toast tissue without squeezing.
Product use Suitable for toast, hand-torn bags and all kinds of bread, frozen dough, etc., suitable for chefs to develop all kinds of personalized bread products.
Shinra Japanese breadcrumbs
Protein: 14.0+-0.5%
Wet gluten: 34.5-36.5%
Water absorption: 68+-1%
Product characteristics: good baking elasticity, strong tendon strength, delicate structure, white color, good taste, high water absorption
Product use: suitable for making all kinds of high-end bread and toast
03
Vogard flour
Jiafu brand seven-star toast special powder
Product characteristics: selected the world's highest quality wheat, fine grains, low ash content, high water absorption.
Equipment: The world's first artificial intelligence flour production equipment, electronic flour master 24 hours uninterrupted duty, with independent learning ability, continuous realization of ingenuity grinding, beyond Japan's traditional artificial milling technology.
Process: Flexible low-temperature grinding maximizes protection of protein and wheat flavor in the flour.
Product indicators: ash 0.36%, gluten 33%, water absorption 65%.
Finished product features: the toast product produced has a strong wheat aroma, dense tissue like silk, easy to tear by hand, and tough to chew.
Main uses: all kinds of Japanese toast, square bags, etc.
Kafuku brand seven-star Japanese cake powder
Product characteristics: selected the world's best quality wheat, low ash, weak tendon, white color.
Equipment: The world's first artificial intelligence flour production equipment, electronic flour master 24 hours uninterrupted duty, with independent learning ability, continuous realization of ingenuity grinding, beyond Japan's traditional artificial milling technology.
Process: flexible grinding, maximum protection of starch, low content of broken starch.
Product indicators: ash 0.38%, gluten 20%, water absorption 50%.
Finished product features: the cake produced has a delicate structure, soft taste and melts in the mouth.
Main uses: all kinds of Japanese cakes, high-end pastries, etc.
Seven Star T55 French breadcrumbs
Product characteristics: selected French high-quality wheat, good gluten quality, easy to operate, easy to shape.
Product indicators: ash 0.54%, gluten 27.5%, water absorption 57%.
Finished product features: the bread produced has good explosiveness, bright color, crispy skin, smooth inside, and mellow wheat flavor.
Main uses: baguette, European baguette, croissant and Danish pastry products.
04
Komai
French M.D.C. Flour
French flour T55
Ash content: 0.50%-0.60%
Wheat grinding ratio: 75%-78%
Uses: Can make French bread (old noodle fermentation method), croissant
Packing: 25KG/bag
Origin: France
Characteristic:
T55 bread with natural yeast fermented for a long time, the outer skin has tiger skin-like bubbles, the inner taste is like mochi, the color is obviously more yellow than ordinary French bread, and the skin is thicker.
How to use:
The maximum advantage of our flour is - overnight fermentation, whether it is using French old noodles, liquid seeds, lupin seeds, or beaten dough for overnight refrigeration, the wheat aroma and aging flavor produced by hydrolysis are stronger than the direct method! Such flavor is unattainable by daily flour and domestic flour, and can be combined with general high-gluten flour to reduce gluten, reduce the degree of stirring gluten, or make up for the shortcomings of high-gluten flour wheat flavor
French flour T130 (rye flour)
Ash content: 1.20%-1.50%.
Uses: Used to make rye bread, country bread, spice bread.
Packing: 25KG/bag
Origin: France
French flour T110 (wheat flour)
Ash content: 1.00%-1.20%,
Packing: 25KG/bag
Origin: France
French flour T65 (traditional flour)
Ash: content 0.62%-0.75%
Uses: Can be used to make French bread. The baguette made of T65 has a crispy skin and less bubbles in the skin after long-term fermentation with natural yeast. Compared with T55, the color is more yellow and the skin is thick and crispy. This flour is commonly used in bread and biscuits (biscuits, cream shortbread) and affects fermentation and expansion when used in French sweet bread.
Packing: 25KG/bag
Origin: France
05
Lam Soon
Lam Soon-Sakura Emperor refined Japanese flour
Product Introduction:
•100% selection of imported and strictly selected high-quality wheat from the United States, Canada and Australia: According to the growth environmental factors of wheat in the United States, Canada and Australia, as well as the yield and quality inspection reports, we strictly select excellent batches of strong gluten wheat raw materials to ensure excellent quality from the source and ensure that nutritious and healthy high-quality flour is grinded.
•Adopt international advanced milling equipment and strict quality control management: adopt the international leading set of new high-end milling production line of Swiss Bühler company, fully automatic and PLC control system, and ensure the production of safer, more stable and higher quality flour with strict quality control system and whole-process quality control management.
•Japan Changlu powder refining powder development process: master the core technology and the essence of Japanese milling technology, multiple top processes layer by layer extraction, fine research and grinding, so that the flour classification is finer, purified and more refined, not only maintain the natural taste, but also meet various high-end baking needs.
Packing form: valve pocket
Product specification: 25kg
Flour characteristics:
The powder is naturally white, delicate and bright luster and natural pleasant taste, gluten (protein) has super elasticity and ductility, high water absorption and good water retention.
Product Features:
The taste is soft and elastic, non-sticky, the bread is rich in wheat, the taste is soft and soft, and the tissue is particularly prominent, showing a silky luster and soft texture.
Suitable for: Soft toast, a variety of handmade Japanese soft bread.
Sakura Japanese style low-gluten powder
Packing form: valve pocket
Product specification: 25kg
Flour characteristics:
The powder is naturally white, delicate and bright luster and natural pleasant taste, smooth and particle-free operation, with obvious swelling.
Product Features:
The taste is very delicate and silky, the pores are soft and fine, soft and elastic, and the palatability is excellent.
Suitable for making: all kinds of Japanese cakes, biscuits, etc.
Packing form: valve pocket
Product specification: 25kg
Flour characteristics:
The powder is delicate and white, and the taste is natural and pleasant; The dough is tough, malleable and absorbent.
Product Features:
The bread is finely organized, easy to draw, and not easy to age. The taste is soft and cotton-elastic, and it is rich in wheat.
Suitable for making: all kinds of Japanese toast, sweet bread, etc.
06
queen
Soft Breeze series
Queen Fan's latest masterpiece will be released in October 2023!
Committed to lifting the shackles on the cost of imported flour; Harvest toast for richer and sweeter taste.
The core indicators are consistent with the mainstream toast powder in Japan, protein 12*, ash content 0.38 (Japanese standard, Chinese standard ash score 0.45), Mai source is the same, more digital technology blessed milling equipment ** makes the powder more extraordinary .......
Compared with soft wind toast, the protein content is reduced, and the diameter and uniformity of the powder are adjusted.
*Note: Compared with soft wind toast, the protein content is reduced, and the powder diameter and uniformity are adjusted;
**Note: The vast majority of mainstream Japanese flour mill equipment is manufactured around the seventies of the last century, which is relatively very old.
JAPANESE TOAST POWDER
Flour characteristics:
100% high grade hard red spring wheat in the northern United States and southwestern Canada, low ash, high protein, high water absorption, good gluten ductility and elasticity, good operability, no additives;
Product Features:
The tissue is firm and translucent lipid, the taste is smooth and Q elastic, there is a bite, high water content, excellent moisturizing properties and good palatability;
Use:
staple toast and fancy toast, sweet bread, etc.;
Main parameters:
Protein: 13.2±0.2, Ash: 0.45±0.02, 25kg port paper bag, made in China.
Features Review:
The protein content of the powder is 13.2, which is 10% higher than that of toast powder imported from Japan, so the soft taste is insufficient, and it is most suitable for making white toast, a staple food with good taste and good toughness; Another advantage of high protein is high water absorption (up to 80% in direct methods, more than 100% in extremes);
After adding more water, the problems of bread aging and moisturizing are not prominent, while increasing production and reducing costs. Overall, the powder is the most suitable for making staple toast, and some indicators and performance are better than similar Japanese imported flours. The price-performance advantage is very exceptional.
Medium Protein Flour
Flour characteristics:
100% high grade hard red spring wheat blended from the northern United States and southwestern Canada and high-quality hard wheat from Australia, good operability, low ash, moderate gluten content, excellent ductility, no additives, compared with similar Japanese imported medium strength powder (French powder processed with malt about protein 11), more cost-effective;
Product Features:
The tissue is translucent in shape, with good fracture, obvious sweetness, moisturizing and palatability.
Use:
Japanese baguette, ou bun (Japanese low (or no) sugar oil bread), Danish, croissant, Japanese savory cooking bag;
Main parameters:
Protein: 11.2±0.2, ash: 0.42±0.02, 25kg port paper bag, made in China.
Features Review:
The name "French flour" is not intended to make pure French bread flour. It is because the protein content of the flour is similar to that of French breadcrumbs, both around 11. It is also a multi-purpose flour (except for toast, which is suitable for making all Japanese bread).
The baking performance of Japanese French and Japanese French flours such as Nissin "Lily" and Nisshin "Napoleon" powder is very similar, and after many blind tests and comparisons, the Queen Baking Center believes that some characteristics of this flour (such as the fat texture of the tissue and the sweet taste) of this flour are better than similar imported Japanese flour.
Sweet bread flour
Flour characteristics:
100% high-grade hard red spring wheat in the northern United States and southwestern Canada, ultra-high protein content and water absorption, excellent gluten ductility and elasticity, no additives, compared with similar imported extra strong powder (such as Showa pioneer extra strong powder), more cost-effective;
Product characteristics
The tissue is naturally translucent and pale milky yellow, with rich wheat aroma, delicate and solid taste, and good palatability;
Use:
Heavy stuffed sweet bread and heavy stuffed toast, soft Europe, can also be mixed with its powder to adjust the gluten content and improve the operation performance;
Main parameters:
Protein: 14.5±0.2, Ash: 0.50±0.02, 25kg port paper bag, made in China.
Features Review:
This powder has a very high protein content, which effectively solves the weak gluten of dough caused by a large number of sugar, oil, eggs, milk, fillings and kernel grains in sweet bread, resulting in sticky taste and deflated shape, so this powder can achieve the perfect appearance and taste of bread.
Queen's Japanese breadcrumbs
Flour characteristics:
100% preferred North American wheat, low ash, high water absorption, no additives;
Product Features:
The wheat aroma is light, the tissue is white, delicate and shiny, the taste is smooth and non-sticky, and the palatability is good;
Use:
Staple toast, can also be used for sweet bread and rice buns (Japanese-style no-or low-sugar oil bread, etc.;
Main parameters:
Protein: 12.8±0.2, ash: 0.48±0.02, 25kg port paper bag, made in China.
(* Red line packaging, stronger gluten, large expansion force for sweet bread, better effect)
Features Review:
Launched in 2008, it is the first additive-free toast powder of the Japanese milling process in China, creating the era of special powder for high-end baking in China; Continuous more than ten years of production experience accumulation, stable quality, trustworthy, cost-effective.
The queen refines high-gluten wheat flour
Flour characteristics:
100% imported high-quality North American and Australian wheat, multi-purpose flour, good gluten elasticity, high water absorption, easy to operate, add enzymes and VC;
Product Features:
Wheat fragrant feet, white and shiny tissue, taste Q elastic non-sticky;
Use:
sweet bread and cooking bread; It can also be made as regular toast;
Main parameters:
Protein: 12.8±0.2, Ash: 0.48±0.02, 25kg stitched paper bag, made in China.
Features Review:
Listed in 1999, it is the first original imported bread flour in China (produced by ADM Flour Company of Canada), localized in 2008, widely used, easy to operate, stable quality, extremely cost-effective, and is one of the best-selling varieties of Queen's flour.
Special breadcrumbs (white/red/blue line)
Flour characteristics:
Blending of imported wheat and domestic high-quality high-gluten wheat, easy to operate, with added improvers;
Product Features:
Good moisturizing, solid taste, not easy to age;
Use:
Industrial bread products such as toast, sweet bread, cooking kits and factory Danish products;
Main parameters:
Protein: 12.5±0.2, ash: 0.55/0.60/0.65
±0.02, 25kg stitched paper bag, made in China.
Features Review:
The product is positioned for the high-end baking market, with good cost performance and stable quality, suitable for the production of medium and high-end industrial bread.
07
Yihai Kerry
Product Specifications:
25kg/paper bag; 1kg plastic bag (box size: 1kg*10 bags); 2.5kg plastic bag (box size: 2.5kg*4 bags)
Technical indicators:
Product Features:
1. Preferably imported high-quality wheat sources, select 100% imported high-quality wheat quality and carefully match.
2. Japanese-style long powder road process, derived from the new Bühler Japanese production line:
• 50% more grinding contact length than traditional milling process: When grinding the same amount of wheat, more mills are used to achieve true light grinding and fine grinding, caring for flour quality and reducing quality damage.
• 50% more powder width than traditional milling process: more detailed purification of materials in the production process. Pure material leads to purer flour.
• 50% more sieving area than the traditional milling process: Provide more sifting area to calmly screen flour that meets the quality needs of Fukuda Motoyoshi.
3. Selected raw materials, advanced equipment and well-designed production technology have created the "excellent" quality of "Hepai" products:
• Fine powder: Gently flick the flour with your fingers and feel the flour glide gently between your fingers, formally experiencing the delicate flour.
• Wheat aroma: Due to light grinding and fine grinding, damage to flour is minimized and the natural wheat aroma is preserved.
• Smooth operation: fine powder creates excellent operating performance, from mixing to molding, in one go.
• Soft taste: The delicate flour of selected wheat brings a soft and elastic taste, providing unique quality and consumption experience for the product.
4. Technical service support:
TEACHER TAKAKIOGURA, A LEADING PLAYER IN THE JAPANESE BAKING INDUSTRY, PROVIDED TECHNICAL SERVICE SUPPORT FOR TSURU BRAND Japanese wheat flour. TEACHER TAKAKI OGURA STUDIED UNDER MOTOYOSHI FUKUDA, THE FATHER OF JAPANESE BREAD, RAN THE MONSIEURIVAN CAKE SHOP IN TOKYO, AND HAS LONG BEEN A GUEST LECTURER AT A PROFESSIONAL SCHOOL AND A JUDGE OF PROFESSIONAL COMPETITIONS TO TRAIN THE JAPANESE TEAM WORLD BREAD CHAMPION.
08
COFCO flour
COFCO Gold Bakery Powder
Characteristic:
100% North American wheat imports
Benchmarking Japanese process extraction
Choose 20% powder core extract
Healthy additive-free, low ash, white, delicate
Natural wheat fragrance, moist water locking, soft Q elastic
Product Features:
The flour grain size is fine and even, and the dough operability and quality are consistent.
Use:
Suitable for making raw toast (soft toast), European bags, high-end clean label bread, etc. The toast core is bright yellow in color, delicate in structure, good in water retention and fatigue resistance, slow in aging speed, and rich in wheat aroma.
Origin:
Hebei Qinhuangdao, COFCO Noodles (Qinhuangdao) Pengtai Co., Ltd. has been focusing on baking powder for more than 20 years and is the core supplier of many well-known baking brands, with strong product quality and stable supply.