[Pure Toast Case Study] Fukushi Co., Ltd.

"Dumplings" can now be frozen! Introducing examples of planned production and reduced food waste.

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.

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