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Here is a recipe for "Mizu Manju" using "Pure Toast." Pure Toast is a food ingredient made from starch. Its main component is "maltotriose," which is said to have high water retention among carbohydrates. It has a sweetness that is 35% that of sugar and is characterized by a clean taste without any off-flavors or peculiarities. By using Pure Toast in Mizu Manju, you can expect the following effects: - Delicious even when thawed - Low sweetness with a refreshing taste - Enhances the flavor of the ingredients (like matcha) - Suppresses starch aging Despite its low sweetness, the clean taste allows it to effectively enhance the flavors of accompanying ingredients without compromising them. Pure Toast retains water particles within the starch structure due to its high water retention effect, suppressing aging. It remains effective in both refrigerated and frozen states, and it also helps prevent aging that occurs from repeated freezing and thawing. *For more details, please refer to the PDF document or feel free to contact us.*

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Here is a recipe for fruit daifuku using "Pure Toast." It is less likely to harden even when refrigerated and has a low sweetness that enhances the flavor of the ingredients. This product retains water particles within the starch structure due to its high moisture retention effect, suppressing aging. It is effective in both refrigerated and frozen states, and it also prevents aging caused by repeated thawing and refreezing. 【Features】 ■ Less likely to harden even when refrigerated ■ Low sweetness ■ Enhances the flavor of the ingredients ■ Suppresses starch aging *For more details, please refer to the PDF document or feel free to contact us.

• Other additives

Here is a recipe for oat milk pudding using "Pure Toast." The sweetness of this product is about 35% that of sugar, and its sweetness profile is quite similar to that of sugar. Despite its low sweetness, it features a clean taste without any off-flavors or peculiarities, enhancing the flavors of other food ingredients. 【Features】 ■ Low sweetness ■ Enhances the flavor of ingredients ■ Clean sweetness ■ Sweetness strength is about 35% that of sugar ■ Enhances the flavors of other food ingredients *For more details, please refer to the PDF document or feel free to contact us.

• Other additives

"Pure Toast" has a high aging inhibition effect and suppresses the hardening of starch dough. It is possible to suppress changes in hardness when refrigerated and frozen. For mochi dough, it is recommended to use 20% or more of the total carbohydrates, while for rice and bread, the usage guideline is 2-10% relative to raw rice or flour. By using it in addition to other carbohydrates, it is possible to extend the storage period. [Features] ■ High aging inhibition effect ■ Suppresses hardening of starch dough ■ Can extend the storage period ■ Usage guidelines - Mochi dough: 20% or more of total carbohydrates - Rice/bread: 2-10% relative to raw rice/flour *For more details, please refer to the PDF document or feel free to contact us.

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"Pure Toast" can suppress water separation during refrigeration and when thawed from freezing, and it is also possible to reduce cloudiness caused by water separation. To suppress water separation, it is effective to choose carbohydrates with a higher water separation suppression effect. Additionally, this product has a refreshing taste with low sweetness and no off-flavors, so it does not interfere with the flavors of other ingredients. [Features] - Suppresses water separation during refrigeration and when thawed from freezing - Can also reduce cloudiness caused by water separation - Effective to choose carbohydrates with a higher water separation suppression effect - Refreshing taste with low sweetness and no off-flavors - Does not interfere with the flavors of other ingredients *For more details, please refer to the PDF document or feel free to contact us.

• Food/beverage functional materials
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"Pure Toast" has lower hygroscopicity in high humidity conditions compared to high maltose syrup and isomerized sugar, making it possible to stabilize the moisture content in food. Additionally, due to its high moisture absorption and desorption stability, it can reduce dryness and stickiness during storage. Therefore, it is recommended for use in candies, yokan, castella, financiers, and other applications. 【Features】 ■ Compared to high maltose syrup and isomerized sugar: - Lower hygroscopicity in high humidity conditions - Capable of stabilizing moisture content in food ■ High moisture absorption and desorption stability ■ Reduces dryness and stickiness during storage *For more details, please refer to the PDF document or feel free to contact us.

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"Pure Toast" is prone to coloring due to the Maillard reaction in the presence of reducing sugars and amino acids. To suppress the Maillard reaction, it is effective to add carbohydrates after the mixture has cooled down (60°C to 70°C) and to cool it immediately after adding. 【Features】 ■ Reducing sugars ■ Prone to coloring due to the Maillard reaction in the presence of amino acids ■ Effective measures to suppress the Maillard reaction: - Add carbohydrates after cooling down (60°C to 70°C) - Cool immediately after adding *For more details, please refer to the PDF document or feel free to contact us.

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"Pure Toast" may show slight discoloration when stored at high temperatures or subjected to retort processing outside the pH range of 2 to 5. By maintaining a pH of 2 to 5, it is possible to improve storage stability and retort stability. Additionally, discoloration is also influenced by factors such as sugar content and auxiliary materials, so please use it according to your manufacturing conditions and equipment. 【Features】 ■ pH range outside 2 to 5 - Slight discoloration may be observed with high-temperature storage or retort processing ■ Maintaining pH 2 to 5 - It is possible to improve storage stability and retort stability ■ Discoloration is also influenced by sugar content and auxiliary materials ■ Recommended for use according to manufacturing conditions and equipment *For more details, please refer to the PDF document or feel free to contact us.

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The change in color intensity of "Pure Toast" when heated at various pH levels is smaller than that of isomerized sugar and slightly smaller than that of powdered maltose. At pH 5 or lower, there is almost no coloring due to heating, maintaining a stable state. By keeping the pH below 5, it is also possible to inhibit general bacteria, which enhances the preservation of food. [Features] ■ The change in color intensity when heated is smaller than that of isomerized sugar and slightly smaller than that of powdered maltose. ■ In the case of pH 5 or lower: - There is almost no coloring due to heating, maintaining a stable state. - It is possible to inhibit general bacteria. - Food preservation is also improved. *For more details, please refer to the PDF document or feel free to contact us.

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The change in color intensity when heating "Pure Toast" is smaller than that of isomerized sugar or powdered maltose. Color intensity is also influenced by factors such as sugar content and auxiliary materials, so please use it according to your manufacturing conditions and equipment. If using a starch dough, heating it to around 80°C before adding it will also make the sugar penetration into the starch more efficient. 【Features】 ■ The change in color intensity when heated is smaller than that of isomerized sugar or powdered maltose. ■ Color intensity is influenced by factors such as sugar content and auxiliary materials. ■ For starch dough, heating it to around 80°C before adding will make sugar penetration into the starch more efficient. *For more details, please refer to the PDF document or feel free to contact us.

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"Pure Tose" is expected to have a heat shock prevention effect because it does not lower the freezing point too much, and it also results in a smooth texture in frozen confections. Controlling the degree of freezing point depression with carbohydrates helps improve the physical properties and taste/texture of frozen confections. Additionally, Pure Tose has a crystal growth suppression effect, which contributes to stabilization in the frozen state and enhances freeze-thaw resistance. 【Control of Freezing Point Depression in Frozen Confections】 - Pure Tose does not lower the freezing point (freezing point) as much as granulated sugar or high maltose syrup. - Compared to ice made with granulated sugar, it melts more slowly. *For more details, please refer to the PDF document or feel free to contact us.

• Food/beverage functional materials
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The water activity of "Pure Toast" is approximately 0.87, with an osmotic pressure of 616 mOsm/kg, which is comparable to maltose syrup. The lower the molecular weight of the carbohydrates, the higher the osmotic pressure and the lower the water activity. At the same sugar concentration, glucose and sugar have lower water activity, but this product has a clean and refreshing taste without any off-flavors, allowing for a reduction in the final product's water activity by increasing the sugar concentration without raising the sweetness. 【Features】 ■ Water activity: approximately 0.87, osmotic pressure: 616 mOsm/kg ■ The lower the molecular weight of the carbohydrates, the higher the osmotic pressure and lower the water activity ■ Has a clean and refreshing taste without off-flavors ■ Allows for a reduction in the final product's water activity without increasing sweetness *For more details, please refer to the PDF document or feel free to contact us.

• Food/beverage functional materials
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"Water activity" is an indicator of microbial control used in food product design. The higher the osmotic pressure, lower the molecular weight, and higher the sugar concentration, the more it is possible to suppress water activity, leading to expected bacteriostatic effects. Water activity correlates with osmotic pressure, molecular weight, and sugar concentration. Additionally, water activity is influenced not only by the type of sugars but also by other auxiliary ingredients, making it important to select sugars based on the desired physical properties and taste of the final product. [Features] ■ The higher the osmotic pressure, lower the molecular weight, and higher the sugar concentration, the more it is possible to suppress water activity. ・Expected bacteriostatic effects. ■ There is a correlation between water activity and osmotic pressure, molecular weight, and sugar concentration. ■ Influenced not only by the type of sugars but also by other auxiliary ingredients. *For more details, please refer to the PDF document or feel free to contact us.

• Food/beverage functional materials
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"Pure Tose" shows a viscosity equivalent to maltose syrup, providing a body feel to food products. Therefore, it can be used without discomfort when replacing syrup. As the temperature increases, the viscosity decreases, improving work efficiency; however, due to its coloring properties, prolonged heating should be avoided. 【Features】 ■ Exhibits viscosity equivalent to maltose syrup ■ Can be used without discomfort when replacing syrup ■ Viscosity decreases and work efficiency increases as temperature rises ■ Has coloring properties *For more details, please refer to the PDF document or feel free to contact us.

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"Pure Toast" is an amorphous material, so it does not crystallize even when the sugar content is increased. By replacing about 20% of crystalline sugars, it is possible to suppress the formation of crunchiness. There is no off-flavor even with increased sugar content. Even when stored in the refrigerator at high sugar content, it does not precipitate crystals and suppresses the crystallization of sugar (crystalline sugars). 【Features】 ■ Amorphous material ■ Does not crystallize or have off-flavors even with increased sugar content ■ Can suppress the formation of crunchiness ■ Does not precipitate crystals even when stored in the refrigerator at high sugar content *For more details, please refer to the PDF document or feel free to contact us.

• Food/beverage functional materials
• Food ingredients (liquid)
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"Pure Toast" has a clean and refreshing taste without any off-flavors, allowing it to effectively enhance the flavors of other ingredients without compromising them. For example, it can elevate dairy flavors and fruit juice flavors, creating a luxurious taste. Additionally, it demonstrates its effectiveness when combined with other ingredients that you want to enhance. 【Examples of Flavor Enhancement (Partial)】 ■ Enhancement of Dairy Flavor and Richness - Example Ingredients: [Milk / Fresh Cream / Cheese / Yogurt / Butter] - Usage Examples: [Confectionery using dairy products / Ice Cream (Frozen Desserts) / Beverages] ■ Enhancement of Fruit Juice Flavor and Masking of Off-Flavors - Example Ingredients: [Mango / Grapefruit / Yuzu / Strawberry] - Usage Examples: [Jelly / Julep / Jam / Seasonings (Dressings) / Juice] *For more details, please refer to the PDF document or feel free to contact us.

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The sweetness strength of "Pure Toast" is 35% of that of sugar, and the sharpness of the sweetness is very similar to that of sugar. By replacing about 20-50% of the carbohydrates, it is possible to reduce the sweetness. It features a refreshing taste that is low in sweetness yet free from off-flavors or peculiarities, resulting in a sweetness that feels natural even when substituted for sugar. [Features] ■ Sweetness strength is 35% of that of sugar ■ Sharpness of sweetness is very similar to that of sugar ■ Refreshing taste that is low in sweetness yet free from off-flavors or peculiarities ■ Sweetness feels natural even when substituted for sugar *For more details, please refer to the PDF document or feel free to contact us.

• Food/beverage functional materials
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Starch aging and food drying occur due to the movement of water molecules. In other words, stabilizing water molecules is crucial to prevent aging and drying. Maltotriose, the main component of "Pure Tose," has the ability to stabilize water molecules. [Features] ■ Stability analysis of hydration state using NMR - Pure Tose contains more than 55% maltotriose - High effectiveness in stabilizing water ■ Suppression of starch aging by sugars - Carbohydrates with a degree of polymerization of 3 that contain maltotriose have a lower aging rate compared to other sugars - Maltotriose is effective in suppressing starch aging *For more details, please refer to the PDF materials or feel free to contact us.

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"Pure Tose" is a food ingredient primarily composed of maltotriose, which is said to have high water retention properties derived from the breakdown of starch. It suppresses starch aging and offers a clean, refreshing taste without off-flavors. It has characteristics such as ice crystal growth inhibition and freeze-thaw resistance. Due to its diverse functionalities, it can be utilized in various food products. 【Main Features】 ■ Water retention and moistness ■ Suppresses starch aging ■ Low sweetness ■ Clean, refreshing taste without off-flavors ■ Inhibits crystallization *For more details, please refer to the PDF materials or feel free to contact us.

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Here is a recipe for warabi mochi using "Pure Toast." This product prevents water from escaping from gelatinized starch due to its high moisture retention effect, suppressing aging. It is effective even in refrigerated or frozen states, and it also inhibits aging that occurs from repeated thawing and refreezing. Additionally, by using this product, it suppresses the aging of starch, making it less likely to become hard when stored. *For more details, please refer to the PDF document or feel free to contact us.

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To create delicious products, we want more moisture. We want to enhance the ingredients with a refreshing sweetness and suppress water separation. However, do you have any concerns like the following? "Increasing moisture raises water activity," "If the sugar content is high, the sweetness becomes too strong," "With crystalline sugars, crystallization tends to occur, limiting the amount that can be used." 'Pure Toast' is a non-additive with high moisture retention, low sweetness, excellent flavor quality, and high anti-aging effects that is non-crystalline. Please feel free to contact us when needed. 【Features】 ■ Moisture retention ■ Low sweetness ■ Flavor enhancement ■ Anti-aging ■ Water separation prevention *For more details, please refer to the PDF document or feel free to contact us.

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"Pure Toast" is a food ingredient primarily composed of "maltotriose," which is said to have high water retention properties and is made by breaking down starch. This document introduces recipes for classic Japanese sweets that utilize its diverse effects. By using our product, dorayaki can suppress aging and improve melt-in-the-mouth texture. Steamed buns can have syrup added after boiling and then cooled, enhancing manufacturing efficiency. We also include the benefits of using it. Please feel free to download and take a look. [Featured Recipes] ■ Daifuku ■ Dorayaki ■ Steamed Buns ■ Mizu Yokan ■ Ohagi ■ Hanabira Mochi *For more details, please refer to the PDF document or feel free to contact us.

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In this document, we introduce the case of Hachinoki Nanboku, a traditional Japanese confectionery shop founded in 1917, which has adopted the moisture-retaining carbohydrate ingredient "Pure Toast." The third-generation owner, Mr. Ishikawa, mentioned that he struggled for about two years while trying to create the indispensable "Kiri Sansho" for the New Year. "I suddenly remembered the Pure Toast I had sampled and decided to give it a try. The effects that I couldn't achieve with other ingredients appeared immediately. The taste remained unchanged, and it was easy to use. There were no changes even after freezing and thawing. Most importantly, it didn't compromise the flavor of the new flour or the sansho," said Mr. Ishikawa. He stated that it was from this use in "Kiri Sansho" that he began to use Pure Toast. You can view the detailed content of this case in the PDF document below, so please feel free to download it. *For more details, please refer to the PDF document or feel free to contact us.*

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This document introduces the case of Fukui, a long-established wagashi shop known for its delicious original Japanese sweets made with the moisture-retaining carbohydrate ingredient "Pure Tose" in their homemade anko (sweet red bean paste). They started using it when they needed to soften "nerikiri" that had turned out too hard. "Until then, we had been using syrup, but it would inevitably become too soft. When we tried using Pure Tose, it became soft without losing its structure. Since then, we have started using it in various ways instead of sugars," they said. You can view the detailed content of the case in the PDF document below, so please feel free to download it. [Contents] ■ Daifuku that allows you to enjoy the flavor of glutinous rice as it is. It was a new discovery. ■ Used in carefully crafted anko. We were able to create a good anko without any off-flavors. ■ Freezing the "dango" that was difficult has become possible. We can now produce it on a planned basis, reducing food waste. ■ Pure Tose can be labeled as additive-free. Frozen dango made without enzymes is also a measure against allergies. *For more details, please refer to the PDF document or feel free to contact us.

• Food/beverage functional materials
• Food ingredients (liquid)
• Other food and beverage ingredients

"Pure Toast" is a food ingredient primarily composed of "maltotriose," which is said to have high moisture-retaining properties and is made by breaking down starch. Its sweetness is 35% that of sugar, and it has a clean sweetness without any off-flavors or peculiarities, making it similar in taste quality (sharpness of sweetness) to sugar. The viscosity is slightly higher than that of sugar or maltose syrup at low temperatures, providing a body feel to food, and as the temperature increases, the viscosity decreases to be equivalent to that of sugar, thereby improving work efficiency. With the various effects of Pure Toast, we assist our customers in creating their ideal food products. 【Features】 ■ Moisture retention and moist texture ■ Suppresses starch aging ■ Low sweetness with no off-flavors ■ Enhances flavor ■ Suppresses crystallization ■ Ice crystal growth suppression effect / freeze-thaw resistance *For more details, please refer to the PDF materials or the special website "The Power of Pure Toast," or feel free to contact us.

• Food/beverage functional materials
• Food ingredients (liquid)
• Other food and beverage ingredients