Jumbo is the secret of fluffy fluffy! It is in Asakusa Hanatsudo proprietary fermentation method.

Jambobo Ranpan of Asakusa Hanatsudo, whatever it is, its characteristic is “fluffy, crisp” Why is it fluffy? The secret is “fermentation”.

Our shop owner majored in fermentation (Department of Brewing) at Tokyo University of Agriculture. After that, I got a job in the “grinding industry (flour shop)” research position. Anther I spent about 10 years in the research field.

Utilizing the knowledge we cultivated over the past decade, we arrived at “Jumbo Mr. Ranpan”.

Usually common “bread” fermentation is 40 to 60 minutes. “Jumbo mezzanpan” of Asakusa Hanatsudo is three times as much as that three hours. In the bakery industry it is a method that is considered taboo (excess fermentation). Also, excessive fermentation usually does not cause the alcohol to smell or swell.

So why do you swell?

It is because we are constantly watching the movements of microorganisms. For example, I make it more like a Japanese sake making method than a bread making method.

Bread and sake are both yeast. I always see this yeast’s movement (active state) so it inflates so much.

So it is serious until the jumbo meander roasts. The recipe is different every day. We change the manufacturing method little by little every day depending on the season of the day, temperature, humidity, weather, condition of wheat flour. I look at the state of yeast and make it while talking to yeast.

Therefore, “fluffy” is what.