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     Cultivated Lupin has a soft flavor that adds to the taste.
It has a light wheat flavor, and the finished product is soft and moist, with a firm texture!
Wheat from Shiga Prefecture, where Japanese rice is abundant, is used as one of the ingredients to provide its unique flavor and ingredients!
In Japan and Taiwan, soft and chewy dough is preferred.
Since soft dough is expressed with side ingredients, it is necessary to have an elegant and gentle lactic acidity.
The need for an elegant and gentle lactic acidity, as well as the need for lupin-style maturing, and the role of lactic acid bacteria and acetic acid flora (which need to be balanced in order to inhibit the presence of bacteria).
  Therefore, we focused on the Chinese custom of soft dough...
   Emperor's confectionery bread flour “Lupin special flour
               Development proposal ↓↓
                soft flavor and elegant taste
   It is definitely the ideal soft, sweet dough!
Try it and you'll see ✨
Elegant flavor, whether it's Japanese bread, toast, sweet dough, or Taiwanese bread, it shows its charm ✨
At the same time, the
Meanwhile, if you were to make a baguette or country bread today, the only ingredients you'd need would be flour, bread and bread.
     If you're making a baguette or village bread today, the only ingredients are flour, water, a little salt, and yeast.
The more simple the recipe, the more important the lactic acid flavor of the matured “Lupin” becomes.
This is where the lactic acidity of the Lupin Liquid becomes the soul of the recipe.
🥖 Recommended Bread for Bourgogne
🌾Queen's Wheat Flour
Kurono Red Label Wheat T65
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🐨 Different Doughs, Individual Applications of Lupin Liquid Species
🐨 Bakery desserts, ingredients, equipment, etc. 
If you are interested, please feel free to contact us in Taipei, Taichung or (02) 2270-5588.