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Oriental Yeast Industry
From the perspective of customers, solutions to the challenges of exhibitors at the 5th Japan Bakery & Sweets Show
- Event
July 9, 2024.
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On July 16th (Tue) to 18th (Thu) of this year, Oriental Yeast Industry Co., Ltd. of the Nisshin Seifun Group (President and Director: Hideo Arai) will exhibit at the 5th Japan Bakery & Sweets Show held at Tokyo Big Sight (Tokyo, Koto-ku).
Overview of Booth
(Booth Number: East 4 Hall E4-9-19)
At our booth, we propose solutions for retail bakeries from the customer's perspective.
① Authentic bread made with Panettone seed Vecchio, which can improve the shelf life of trendy high-water bread.
② Yeast LT-3 with low-temperature sensitivity that can cope with labor shortages. *1
③ A new production method using 'fermentation soup' *2 which enables differentiation from other bakeries.
We will also introduce bakery products such as curry fillings.
- *1 It can suppress fermentation at low temperature, so it can be prepared in large quantities and help solve labor shortages.
- *2 'Fermentation soup' is the name of Nisshin Seifun Co., Ltd.'s technology.
Product Introduction Examples
Panettone seed Vecchio
(Vecchio)
It is a living fermentation material which uses Panettone lactic acid bacteria and Panettone yeast which have been planted for years in Piedmont, northern Italy. It has stable performance with its own fermentation technology, and imparts unique flavor, texture, and shelf life effects by fermenting under optimal conditions and ingredients. It can be used to create distinctive bread just by adding it to the dough.
Yeast LT-3
It is a yeast with low-temperature sensitivity that stops fermentation in low-temperature range. It improves workability in low temperature and can achieve stable bread quality. It also has high fermentation power from low sugar to high sugar (sugar blending of 5-25%) and can be used for a wide range of products from bread to pastry.
A new manufacturing method using "fermented water seed". This is a method patented by Nisshin Seifun Co., Ltd. By fermenting with yeast or fermented flavor liquid, it gives a unique pleasant texture and flavor. At our booth, we will introduce "fermented water seed" using yeast "VF" and fermented flavor liquid "Gokumura".
This is a method patented by Nisshin Seifun Co., Ltd. By fermenting with yeast or fermented flavor liquid, it gives a unique pleasant texture and flavor. At our booth, we will introduce "fermented water seed" using yeast "VF" and fermented flavor liquid "Gokumura".
Yeast "VF"
It shows high fermentation power with low to high sugar content (sugar blending 5-25%) and can be used for any type of bread, making it a versatile yeast. It produces a high-volume, firm and chewy bread.
Fermented flavor liquid "Gokumura"
It is a flavor-fermented liquid that sufficiently ferments grains with yeast and lactic acid bacteria, and contains a rich amount of amino acids, which are one of the umami components. It can enhance the deliciousness of the dough just by adding it. In addition, while bringing out the umami, it imparts a fragrant and fermented flavor, achieving a deep and rich taste.
Curry filling "Monko-san's curry series" (supervised by Monko Ichijo-sensei)
Curry filling made with the technique developed by Monko Ichijo-sensei, known as the pioneer of Japanese spice curry, and our company's technique for manufacturing curry filling for over 50 years. By selecting ingredients, preparing methods, and using techniques to bring out the spices, we have created an authentic curry.
Overview of the 5th Japan Bakery & Sweets Show
- Date: Tuesday, July 16, 2024 to Thursday, July 18, 2024
10:00-17:00 - Venue: Tokyo Big Sight East Hall 4-5
3-11-1 Ariake, Koto-ku, Tokyo - Organized by TSO International Co., Ltd.
- Website: The 5th Japan Bakery & Sweets Show
Contact for inquiries regarding this matter to the press
Nisshin Seifun Group Inc.
General Affairs Department, Public Relations Department, Contact: Kanda Shimizu
Telephone: 03-5282-6650
(Contact form is here)