FRYSTAR Corporate Profile

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After the dough has been thoroughly kneaded, it is allowed to sit and ferment. It expands two- or threefold after sitting for about 60 minutes.Freshly baked bread is removed from the mold and cooled immediately. Vacuum-cooling makes it possible to cool bread from its core in a short time, preventing condensation, the invasion of bacteria and other potential problems after the bread is moved to storage.Ingredients are loaded and kneaded well to complete the gluten, which provides the fibrous framework that makes the production of soft and fluffy bread possible.According to Japan Agricultural Standards (JAS), panko reduced to a water content ratio of 14% or less through drying is defined as "dried panko" (kanso-panko), and panko that goes undried is defined as "undried panko" or "fresh panko" (nama-panko).Differences between dried and undried (fresh) panko1Flour Storage Tank2MixerMixingInitial FermentationDividing of DoughIntermediate FermentationGas RemovalMoldingFinal FermentationBakingRemoval from MoldsCooling3Fermentation Room No. 14Divider5Proofer6Molder7Panning8Final Proofer9Oven10Mold-removal Equipment11Vacuum Cooler12Storage FacilitiesStorage and AgingDried Panko Production LineUndried (Fresh) Panko LineVacuum Cooler13GrinderGrinding14DryerDrying15Measurement andPacking EquipmentMeasurement andPackagingThe crispy texture of dried panko has become familiar to people everywhere over the years, and it is also defined by its strong aromatic properties. Due to its lower water content, it has a longer shelf life than undried (fresh) panko.Undried (fresh) panko has higher water content for a softer texture, and when eaten with fried foods it has a truly crunchy mouthfeel, achieving genuine deep-fried dishes.Dried PankoUndried (Fresh) Panko▲▲12Storage FacilitiesStorage and Aging13GrinderGrinding14Measurement andPacking EquipmentMeasurement and PackagingDried PankoUndried (Fresh) Panko

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