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Ⅰ: Frozen dough processing example Product name:red melon juice bread(red meat melon bread)

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​Size: Width 110mm to 120mm Height 50mm to 60mm Weight: Before firing, 95g to 100g (including 30g of leather fabric)

This page introduces our very popular product “High-grade red melon juice bread: commercial price 400-450 yen per loaf” with text and video showing the steps from molding to fermentation to baking, utilizing pre-frozen dough before fermentation.




Ⅲ: Features of this product

One of the distinctive flavors of red-fleshed melon bread is its unique pulpy aroma. Red flesh melon has a stronger aroma than regular melon, and when mixed with the bread dough, it produces a very unique flavor.
Furthermore, this product is a high quality melon bread kneaded with Hokkaido's "red melon juice" and contains all the "deliciousness" of Hokkaido.
The main ingredient is a rare Hokkaido wheat called "Haruyokoi" and the sugar is "Tenna" grown only in Hokkaido.

​Ⅳ:red melon juiceProcessing procedure movie

​Ⅴ:red melon juicebread processing steps Analog

(1) Defrost from a frozen state. In the work at the time of this data preparation, thawing took 50 minutes at a room temperature of 25°C.  


② Thaw the skin as the dough thaws. 

The dough became soft in about 10 minutes at the room temperature of 25 degrees when the data was created.

The leather dough thaws in a much shorter time than the ball dough, so remove it from the freezer bag 10 minutes before covering it with the ball dough.

Please take it out. *Please be careful as it will be difficult to handle if you take it out too quickly.


③ Sprinkle sugar on the surface of the melon skin doughSpray water all over with a sprayer.

④ Sprinkle water on the skin with a sprayerSpread granulated sugar on the dough

AttachmentTo do. (It feels like it's on one side).


(5) Cover the surface with granulated sugar.

  (5) Cover the top of the dough with the side dipped in granulated sugar. (Be careful not to cover the center of the dough, otherwise the crust will shift during baking.

  (Be careful not to cover the center or the crust will shift during baking.)

⑥ Put it in a doukon (fermenter) and let it ferment.


⑧ Bake in a convection oven.

(At this time, I put it in the oven at 190 degrees for 9 minutes.)

convection oven


⑨It is now complete, but at this time the baking was uneven, so I turned it over and baked it for an additional 2 minutes.


⑩ Finally, let off the gas.(Lightly tap the iron plate on the ground from a distance of about 20 cm to give a shock and release the gas.)


⑪ When refreezing the dough, take care to prevent it from drying out.Tighten the vinyl tightly.


⑫ Finally, if you put it in a cardboard box and freeze it, even if the center is frozen, the outside may be melted.
 For this reason, ​
The next time you use it, it is better to use the outer fabric first.
  When temporarily transferring from the freezer to the refrigerator, the temperature of the refrigerator should be set at 5 degrees.


[Defrosting time for dough: for reference].

In our store, we thaw the dough in cardboard boxes. If you transfer the dough to the refrigerator at about 3:00 p.m. the day before, it will thaw just fine by 7:00 a.m. the next morning. It takes about 16 hours.



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