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It has quite a significant effect, and it also pays attention to its environment and temperature! The slightest difference in factors may cause Lupin liquid to vary thousands of miles. Qiao Shun specially invited "Ito Masadai シェフ", who is also one of the founders of the Japanese Lubang liquid seed. Through the workshop, you will get a glimpse of the mystery of Lupin's liquid species, understand its knowledge, and understand the current situation in Japan!
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Lecturer - ITO Masahiro Ito-
1974Joined Peter Pan Co., Ltd. and was affiliated with the bread making department
1987Joined Kojimachi Kimuraya and joined the bread making department
In1994, he joined Aikosha Manufacturing Co., Ltd. as a research and technical specialist
In1996, he and Eric Kayser, the founder of Maison Kayser and known as a French baker, held a tour of Japan to promote bread-making techniques using Lupin's liquid seeds.
In 2000, we developed the "LEVAIN" series, which is more suitable for Asia, and meets the needs of each market, from the 30 model to the 260 model.
 Ito Masada's improvement of the European Lupin sap has cultivated a sap that meets the taste of Asians.
Chef Ito himself has been working on events such as exhibitions and workshops on the theme of Lupin Liquid Bread, and has spared no effort to play the role of technical guidance for Lupin Liquid Bread.

These achievements and contributions were recognized by the Japan Foundation for Food and Lifestyle Culture, and the "Silver Prize for Food and Lifestyle Culture" was awarded.