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Product information
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Product No.
0012
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Origin
Gunma
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Volume（Volume Unit）
20（pcs）
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Size
cm/pc
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Expiration Date（Expiration Date Unit）
1（year）
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Pack Contents Quantity
20
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Case Size (L) (cm)
20
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Case Size (W) (cm)
20
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Case Size (H) (cm)
20
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Case Weight (kg)
7.0
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※Specifications are subject to change without notice. Please confirm at the time of purchase.
Product features
What causes bread to lose its flavor?
From the moment bread is freshly baked, the moisture inside it evaporates rapidly, causing it to dry out. This drying out is what makes bread hard. In addition, the starch that makes bread delicious also deteriorates over time. Starch deterioration causes bread to have a crumbly texture. If you can prevent this drying out and starch deterioration, you can keep your bread delicious for a long time.
Freezing technology is the most effective way to prevent drying and starch deterioration
In fact, storing leftover bread in the freezer is a very logical idea, but freezing purchased bread only prevents it from deteriorating from that point onward. The best way to freeze bread is to freeze it immediately after baking to preserve its peak flavor.
Homemade "Kiryu Yeast" cultivated in the beautiful mountains and rivers of Kiryu.
Bread making is inherently a gift from nature, made possible by the bounty of the land. Kiryu, where we bake bread, is a town blessed with abundant water, where the two clear streams of the Watarase River and the Kiryu River meet. The town is located on the southern side of Mount Akagi, a famous peak in Joshu, and surrounded by lush mountains on three sides, a strong wind known as "Akagi oroshi" blows through the town. Yeast, the lifeblood of bread, develops its own unique character as it encounters the air and water of the land where it was born, and slowly matures. The ideal environment for bread making, along with the passion and skill of the bakers who carry on that spirit, are the origins of bread making, and the name "Kiryu Yeast" is borne by the town. For us, Kiryu is the home and sacred ground of bread making.
Brand introduction
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The Reason Why frozen bread is delicious
Frozen bread is generally perceived as low-quality, but once you try Style Bread's bread, which is carefully and time-consumingly made using traditional methods and frozen at the best possible condition, your image and perception of frozen bread will change. Style Bread's freezing technology has also made it possible to distribute natural bread, which does not contain the unnecessary additives or preservatives that bread naturally contains. Using our unique know-how, we flash-freeze freshly baked bread. Simply take out the desired number of loaves and rebake them whenever you want, allowing you to provide your customers with the original flavor of freshly baked bread. Style Bread's frozen bread is high-quality, combining the two requirements for bread to be paired with food: deliciousness and convenience.
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2
Bread for food professionals
Are you dissatisfied with traditional commercial bread or imported frozen bread? Are you choosing bread from your local bakery to pair with your special dishes? At Style Bread, we are a bakery exclusively for food professionals, baking bread to complement dishes for chefs. Currently, Style Bread's bread is used in over 4,000 hotels and restaurants nationwide, and is highly regarded by many chefs as the bread of choice for professional chefs. To bring out the best in the dishes paired with it, Style Bread's bread is slowly matured using homemade yeast, and each loaf is carefully baked. And just like our precious dishes, safety and security are our top priority. We sign all contracts directly, believing that quality begins from the moment it reaches the customer's hand to the moment it hits their mouth, and we are committed to maintaining that quality. Bread for chefs. Our bread is for Professional Use.
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Selected materials and manufacturing methods
There are two main types of flour we use. One is 100% domestic wheat flour, primarily from Gunma Prefecture. Kiryu Yeast, a yeast fungus that grows in Japan, is a perfect match for flour grown in Japanese soil. The other is a golden ratio blend exclusive to Style Bread, made primarily from high-quality French wheat flour, with added roasted flour for a deep aroma. Both are original blends developed in collaboration with flour mills, and we selected flour that offers the best balance of a mellow aroma when the bread is baked and a fragrant flour.
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For sustainable society
Japan throws out more than 16.69 million tons of food annually. Of that, more than 5.23 million tons are still edible but discarded, resulting in "food waste." While the widespread use of frozen bread is an effective solution to this problem, we also fully recognize our responsibility as producers. We strive every day to produce bread without waste, through repeated trial and error at our factories to ensure that no bread or ingredients are wasted during the manufacturing process. We're also working to reduce raw material waste by making bread using leftover dough scraps, which previously were disposed of in large quantities.