Introduction: Explanation about Japanese frozen bread dough

Frozen bread dough is bread dough that is mainly made in advance in a bread maker and then frozen and stored in a kneaded state.

This concept has been widely accepted in the baking industry as a simple and convenient way to prepare bread, eliminating the need for dough kneaders and labor. In addition, because it is crafted by a professional manufacturer, the following benefits are derived.

1.Mochimochi (chewy texture):Japanese bread is usually characterized by its chewy texture. This is due to the combination of rice and glutinous rice (there are also other factors), and it also has a fluffy texture.

2. Moist feeling (moist feeling):Japanese bread is often moist and moist and tends to last longer. This is due to the high water content (sometimes milk) and the special techniques used when kneading the dough.

3. Sweetness: Generally, Japanese bread is a little sweet. It is common to use a lot of sugar or honey, or to stuff it with anko (red bean paste) or cream.

4. Use of butter:Butter is a common ingredient in Japanese bread and is essential for making flavorful bread. Knead butter into dough or use it as a filling.

5. Utilization of milk: Milk is also frequently used to create a rich flavor and moist texture.

6. Toast bread:In Japan, toasted bread is very popular, especially for breakfast. This is a white bread that is characterized by its chewy texture and moist texture.

7.Seasonal and regional variations: The types and manufacturing methods of bread vary depending on the season and region. Each region has its own unique bread, incorporating seasonal fruits and Japanese-style ingredients.

In addition to the above, each region and store has its own approach and characteristics, so you can enjoy a variety of delicious breads.

Characteristics of our frozen dough

Frozen bread dough explanation

We offer two types of bread dough: "pre-frozen dough" and "frozen dough after fermentation".
The characteristics of these doughs are as follows

　　　　　"pre-frozen dough"

"frozen dough after fermentation"

◎Frozen bread/donut dough

For frozen bread/malasada donuts
Image of frozen dough before fermentation
12kg/1 piece = 240 pieces of 50g bread

Frozen bread dough is mainly distributed for commercial use, but it has the following characteristics and convenience (benefits).

・Convenience: Frozen bread dough is pre-kneaded and comes fully fermented, saving you time and effort. Just thaw, shape, and bake as needed to enjoy homemade bread.

・Storability: Frozen bread dough can be stored in the freezer so it stays fresh for a long time. Convenient for sudden guest visits and meal preparation.

·Diversity: Frozen bread dough comes in a variety of types and shapes, and you can choose one to suit your appetite and preferences. There are many different types, including hard rolls, cinnamon rolls, pizza, and donut dough.

・Handmade taste:By defrosting and baking, you can enjoy the taste and aroma of homemade food. You can easily recreate the aroma and soft texture of freshly baked bread at home.

・Ease of use:Frozen bread dough is easy to adjust in quantity, so you can take out and use only the amount you need for one cooking session. It is economical because it can be used without waste.

·Beginners: For first-time bread bakers or those who don't want to put in the effort, frozen dough is an easy-to-handle and error-prone option.

Introducing other frozen dough for commercial use (representative examples)

◎Frozen dough before fermentation after molding

Melon Pan
(crust dough + body dough)

This dough is shipped as a frozen dough that has been shaped (processed), so there is no need for shaping on the part of the seller, but a processing fee will be added to the cost price.
At this stage, the dough is shaped into the various types of breads and donuts that are commonly seen and stored, but after that it can be baked through a fermentation process. (Can be handled through simple technical training)
Since the dough is shaped and stored frozen, it can be easily baked even when urgent action is required.

　　◎firingAfter frozen bread

This refers to bread that has been baked after all the dough kneading, shaping, and fermentation processes have been completed, and is then frozen and stored after it has been completely cooled.
Wait until the baked bread has cooled before freezing it.This ensures that the taste and texture when baked is maintained and the flavor does not deteriorate.
It is possible to easily develop a business in a store by just thawing and baking in an oven, but profits are generally limited due to the addition of costs on the manufacturer's side and the increased logistics costs due to the larger volume. It will be a low profit (high cost).

Characteristics of frozen dough using milk

① Long-term storage fabric

The key to the shelf life range is the dough's ability to retain water, which allows this product to be stored for approximately one year (at temperatures below -20°C).
We are not able to disclose the ratio of ingredients, but the following are the key points that enabled this product to have a unique long shelf life
　(1) Not a drop of water is used.
　(2) Kneading with only milk instead of water produces our original texture of "fluffy and glutinous".
　(3) Colorless kelp extract is added to the dough.
　④Adjustment of the blend ratio of wheat

③Do not use "food additives" for long-term preservation.

If you supplement frozen dough for a long period of time, freezing problems will occur such as "condensation, reduced fermentation power, uneven fermentation level, weakened yeast activity, and pear skin."
Our frozen dough maintains a "moist" state with no freezing damage due to the above-mentioned technology.

When stored for a long time, the fermentation power weakens, but to compensate for this, food additives such as vitamin C are added.
Our unique technology allows our products to be stored for long periods without adding any additives.

Hokkaido Brand

Hokkaido is one of the highest quality wheat producing regions in Japan, and has abundant natural water, clean air, and a climate with varying degrees of temperature. These conditions improve the quality of flour and bring out its characteristics such as flavor and texture.

Therefore,"Frozen bakery dough made from Hokkaido flour, milk, sugar, red beans, etc."has the following advantages:

Maintains freshness: Freezing preserves the freshness of the dough and ensures that the flavor and texture are not compromised.
The dough is kneaded with 100% Hokkaido milk without using any water, and has a rich flavor and a fluffy and chewy texture.
Excellent flavor and texture due to the use of high-quality flour: Hokkaido-produced flour is said to have a superior flavor and texture compared to flour produced in other regions.
Stable quality: Since the quality of the flour is constant, the quality of the dough is also stable.

For the reasons mentioned above, frozen bakery dough made from flour produced in Hokkaido has excellent quality and is advantageous in terms of productivity and cost.

Manufacturer direct store

Harima Supply, a Japanese-style frozen bread business