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I. Showa "A-French" Wheat Flour: The Pinnacle of Versatility

Positioned as a multi-purpose flour that bridges the gap between boulangerie and pâtisserie, "A-French" is designed for more than just bread.

• Applications: Demonstrated through Rich Dark Cocoa Sablés, Lemon Scones, Savory Cheese Scones, and Galettes Bretonnes—all crafted using the same flour.

• Performance: Even in high-fat formulations, it maintains exceptional structural integrity, superior extensibility, and precise shaping. Its tolerance during extended processing times ensures stability for bakeries managing multiple product lines simultaneously.

• Strategic Value: Truly embodies the concept of "One Flour, Multiple Product Lines."

II. Showa "Cleopatra" Cake Flour: Refinement and Reliability

A benchmark in premium cake flours, "Cleopatra" is milled from the heart of the wheat endosperm.

• Characteristics: Featuring low protein content and an ultra-fine texture, it ensures unparalleled consistency in crumb structure.

• Performance: During the demonstration of Almond Genovese and Financiers, the flour maintained excellent loft, uniform crumb density, and surface stability—even under the demanding conditions of high fat and sugar content.

III. Hokkaido 100 Wheat Flour: The Essence of Purity

Milled from 100% Hokkaido wheat, this flour offers a gentle aroma and a clean flavor profile that does not interfere with the primary ingredients.

• Strategic Value: An ideal "base flour" for high-turnover, evergreen cake selections.

• Application Highlight: In the Chiffon Cake demonstration, the flour perfectly preserved the natural fragrance of the eggs. Notably, Chef Ueno substituted traditional salad oil with white chocolate, a technique that was highly acclaimed by the attending professionals.

Conclusion: A Pragmatic Vision for the Future

The new pastry trends proposed by Showa Sangyo prioritize raw material characteristics and process design over fleeting visual "hype." By focusing on ease of management and product reproducibility, the ingredients are allowed to take center stage. This represents the most pragmatic and sustainable direction currently observed in the Japanese dessert market.

The seminar received overwhelming acclaim for its rich, technical content.

For further product details and procurement inquiries, please contact your Chiao Shun sales representative in Taipei or Taichung.Customer Service Hotline: (02) 2270-5588