[Pure Toast Introduction Case Study] Mr. Nanatomi Hisashi from Hachinoki

Even when added to fillings or anything else, it brings out transparency and shine! Introduction of Pure Tose case studies.

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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