Japanese Bread Flour
| Barcode | | | 955-6833-110825 |
| Standard packing | | | 1 kg |
About Haru Sakura Japanese Bread Flour
Indulge in our premium low ash (0.35% to 0.40%) Halal-certified Japanese bread flour, which has a high protein content between 13.0% and 13.6%. It is also an unbleached flour with a high gluten content.
Specially milled for creating Japanese or Taiwanese-style sweet buns and texture-rich bread loaves, this Japanese high-protein flour delivers a moist, spongy, and delicate crumb. Ideal for Japanese buns, artisan bread, and pastries.
With its delicate balance of strength and fineness, this high-protein bread flour brings precision to your dough, allowing you to craft bakery-worthy delights with authenticity and finesse. Elevate your culinary creations with the exceptional characteristics of this premium flour, embodying the essence of Japanese craftsmanship in every loaf.
Ingredients of Haru Sakura Japanese High-Protein Flour
Wheat Flour, Flour Treatment Agent (INS 1100 (i), INS 300), Antioxidant (INS 1102)
Nutritional Information
| Saiz Hidangan / Serving Size | 250g |
| Hidangan Setiap Pek / Servings Per Pack | 4.0 |
| Setiap 100g / Per 100g | Setiap Hidangan / Per Serving | |
|---|---|---|
| Tenaga / Energy | 350 kcal | 875 kcal |
| Karbohidrat / Carbohydrate | 70.0 g | 175.0 g |
| Jumlah Gula / Total Sugars | 0.1 g | 0.25 g |
| Protein / Protein | 13.0 g | 32.5 g |
| Lemak / Fat | 1.0 g | 2.5 g |
| Natrium / Sodium | 1.0 mg | 2.5 mg |
| SPECIFICATION | % |
|---|---|
| Moisture | 14.0 max |
| Protein | 13.0 – 13.6 |
| Wet Gluten | 34 – 39 |
| Ash | 0.35 – 0.40 |
| Water absorption | 63 – 67 |
Storage Instructions for Haru Sakura High-Protein Bread Flour
Keep this high-protein Japanese bread flour in a cool, dry place in a sealed, food-safe plastic container to maintain its quality for six months to a year.
Origin of Haru Sakura High-Protein Flour
Malaysia
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FAQ
Is Japanese bread flour different from regular flour?
Yes, Japanese bread flour is different from regular all-purpose flour. The key distinction lies in the protein content.
Japanese bread flour typically has a higher protein content, usually around 12-13%, compared to the protein content of all-purpose flour, which ranges from 8-11%. The increased protein content in Japanese bread flour promotes better gluten development, resulting in a softer and fluffier texture in bread, making it well-suited for various types of bread, including soft sandwich loaves and artisanal varieties.
Regular all-purpose flour, on the other hand, is more versatile but may not provide the same level of gluten development and softness in bread as Japanese bread flour.
What is the difference between Japanese bread flour and normal bread flour?
The main difference between Japanese bread flour and regular bread flour lies in their texture and intended use.
Japanese bread flour is specially milled to produce a finer texture, resulting in softer and more tender bread. This makes it perfect for creating the fluffy and delicate loaves commonly found in Japanese baking, such as Shokupan (Japanese Milk Bread).
Regular bread flour, on the other hand, is designed for a chewier texture and stronger gluten development, making it suitable for producing bread with a more substantial crumb, like artisanal loaves or crusty bread.
While both types of flour have their unique characteristics, Japanese bread flour offers a softer and more delicate finish, ideal for achieving the perfect Japanese-style bread.
What types of bread can I make with Japanese bread flour?
Japanese bread flour is versatile and suitable for a variety of bread, including soft sandwich bread, rolls, Shokupan (Japanese Milk Bread), and even artisanal loaves.
Can I use Japanese bread flour in a bread machine?
Yes, Japanese bread flour is suitable for bread machine use. Follow your bread machine’s instructions and adjust liquid levels if necessary, as the flour’s absorption capacity may vary.
Always check the product information for specific details and experiment to achieve the best results in your bread recipes.
Why is high-protein flour better for bread-making?
As high protein (strong) flour enhances gluten strength, it is particularly suitable for crafting bread. This flour captures carbon dioxide within the dough, promoting a more upward expansion rather than spreading sideways. The outcome is a larger loaf with increased volume, a more porous crumb, and a chewy texture.
Can I replace all-purpose flour with high-protein flour?
Typically, medium-protein all-purpose flour and high-protein bread flour can be interchanged, but it’s essential to note that the higher protein content in bread flour may lead to a drier dough or batter, necessitating the addition of water.
Additionally, the enhanced strength of bread flour, attributed to its higher protein content, is advantageous compared to all-purpose flour. This increased strength facilitates gluten development, producing a more robust and elastic dough.
Consequently, high-protein flour is particularly well-suited for recipes where a strong gluten structure is essential, such as in bread and other yeast-risen baked goods. The heightened strength contributes to better texture, structure, and the overall quality of the final product, ensuring a satisfactory outcome in recipes that demand a firmer and more resilient dough.
Explore the distinctive features of different types of flour here.
