Shokupan bread is just one example of how strong trade relationships can cross oceans, bridge knowledge gaps, and help maintain equitable market access for years to come.
Also known as Hokkaido milk bread or Japanese milk bread, Shokupan is a staple food in Japan. Found in convenience stores and bakeries across the country, the iconic, pillowy-soft white bread reflects the fast-paced Japanese lifestyle—where quality and convenience intersect.
Shokupan has a complex baking process which is the result of careful refinement of traditional processes and recipes. To achieve the signature fluffy texture and comforting flavour that Japanese customers expect, skilled bakers require ingredients that they can count on. The choice of many Japanese millers and bakers is Canada Western Red Spring wheat, known for its quality and functionality.
“The exacting nature of Shokupan production, with its long fermentation process and minimal use of additives, requires wheat with a perfect balance of strength and elasticity,” says Elaine Sopiwnyk vice-president of technical services at Cereals Canada. “Shokupan is a high-quality product, and it deserves a high-quality wheat like CWRS.”
Perfect for producing high-volume pan breads, including Shokupan, CWRS is prized around the world for its high protein content and excellent gluten quality, factors which improve processing and end-product characteristics such as crumb structure and bread volume. CWRS also typically has a higher water or baking absorption compared to competitors’ wheat, which means that bakers can produce more, with less.
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