• 0186-57-8382
  • natural.f@circus.ocn.ne.jp

Case Of Study

Technology Utilization Example

Gluten-free bread

Bakeshop SolSol（Bake Shop ）様

Brown rice Gelée made by a patented process is used as an ingredient in gluten-free rice flour bread. The high water retention of the brown rice Gelée helps to keep the bread moist.

Company information:
Genmai Gelee's emulsification makes dough smooth and add stickiness. This resulting the bread is fluffy while moist. More than anything, the bread has far more rich taste than any other product using brown rice.
Yukihiro KatayamaPresident, BAKESHOP SOLSOL
Yukihiro Katayama

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