We are surrounded by various food products which are made from wheat - bread, confectionery, noodles, and an increasing number of other applications. We develop and produce wheat flour which best suits each application based on the quality and characteristics of wheat. Taking advantage of our location, we strive to produce wheat of a higher quality. Our aim is to increase the food self-sufficiency rate by consuming locally grown raw materials in cooperation with wheat producers, local government, and research institutes. We are passionate about spreading messages from wheat producers and the uniqueness of raw materials to all over Japan and to the world.
Stone milling is a method where the heat is not as much conducted to flour as in the roller milling and thus the quality of flour deteriorates less, achieving a stronger flavor compared to roller milled flour. We use European stone mills equipped with both a long-standing tradition and cutting-edge technologies.
Stone milled wheat flour is rich in fibers, vitamins and minerals compared to standard wheat flour.
Utilizing our long-standing milling expertise, we have developed “new rice flour” which has great workability suitable for bread, confectionery, and noodles. We acquired GFCO* certification in 2015, becoming the first certified gluten free rice flour manufacturer in Japan. To ensure safety and seurity, we manufacture gluten free products in our dedicated gluten free factories.
*GFCO: Gluten-Free Certification Organization, the leading certification body in U.S.A. which applies strict standards including a threshold of 10 ppm or less gluten.
Our rice flour is characterized by its superfine particle size and low damaged starch level, which are key qualities necessary for making good bread, cake, and other products using rice flour. We constantly research and develop varieties of rice as well as milling methods to produce rice flour which works the best for intended application.
