‘Boundless Bread’ developed in a hotel in Japan to reduce food waste – Chinadaily.com.cn

China Daily 2022-09-27 08:30

It seems that it has become the norm to make sandwiches out of bread with an edge, yet the edge of the bread creates a lot of food waste. To avoid waste, the chefs at the Imperial Hotel in Tokyo have developed white-rimmed toast, which is all white to make sandwiches without a rim.

A Japanese company recently released a white crust milk bread which it hopes will curb the habit of removing the crust when making sandwiches.

A Japanese company recently introduced a milk loaf with a white rim, hoping to curb the practice of removing the rim from sandwiches.

Did you know that the vast majority of dairy bread sandwiches made every day in Japan have their crusts removed? Although crusty sandwiches do exist, the general perception is that the fluffy, white part of Japanese shokupan milk bread is tastier than the brown crust. This perception dates back to a long time ago when the crust was harder to chew through, but things are definitely very different today. The crust is nice and soft, but people still prefer crumpled sandwiches. That leads to a lot of food waste, but one company hopes to change that with an innovative white crust shokupan bread.

Did you know that most of the milk and bread sandwiches that are made every day in Japan have the edge removed? Although sandwiches with bread edges also exist, it is generally accepted that the fluffy white part of Japanese milk toast tastes better than the brown bread edge. The idea goes back a long way, when bread was hard on the edges, but things are very different now. Today’s buns are light and fluffy, but people seem to prefer sandwiches with the sides removed. The result is a lot of food waste, and one company hopes to change that with its new white-rimmed Japanese milk toast.

Tokyo Chef Sugimoto and his team at the Imperial Hotel Co, Ltd spent six months developing an innovative type of bread which they claim eliminates the need to remove the crust. People have been thinking of all kinds of ways to recycle bread crusts in order to curb food waste, but Sugimoto’s idea was to create a crust that didn’t have to be thrown away in the first place.

Tokyo-based chef Sugimoto and his team at the Imperial Hotel spent six months developing a new bread that supposedly eliminates the need for edging. People have long thought of ways to recycle bread rims to curb food waste, but Sugimoto’s idea was to create a bread rim that didn’t have to be thrown away in the first place.

Although Imperial Hotel did not fully reveal the secret behind its new white crust bread, it did mention that it is slow baked at a lower temperature than normal shokupan bread, which results in a white color throughout the bread and moister texture.

Although the Imperial Hotel did not fully reveal the recipe for the new white sided loaf, it did mention that the loaf should be baked slowly, at a lower temperature than regular Japanese milk toast, so that the loaf would be white and more . moist.

Established in 1890 by the Japanese aristocracy, Imperial Hotel used to serve crustless milk bread sandwiches to its customers, but starting October 1st this year, they will switch to this new white crusty bread, reducing its waste food significantly.

Established in 1890 by Japanese aristocrats, the Imperial Hotel used to serve customers with milk sandwiches and side bread, but from 1 October this year, the Imperial Hotel will serve this new style of white side bread , thereby greatly reduced. food waste..

The white pastry bread will be served in the Imperial Hotel restaurants and at banquets, but people will also be able to buy it from Gargantua Delicatessen, a luxury bakery that has been operating since 1971.

The white sided loaf will be served in the Imperial Hotel’s restaurants and banquets, but people can also buy it from the hotel’s luxury bakery, Gargantua Delicatessen, which has been in business since 1971.

English source: Oddity Central

Translator and Editor: Dany