Japanese Bread by Japanese Chef: Nisshin-STC Flour Milling Hosts Its First Bread Demonstration Event with Special Guest from Foobreca
Last updated: 19 May 2026
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On March 5, 2026, Nisshin-STC Flour Milling Co., Ltd., together with a special guest from Foobreca bakery, hosted its first-ever bread-making demonstration at the Phrapradaeng factory under the theme “Japanese Bread by Japanese Chef.”
The demonstration was led by Nisshin-STC’s Technical Support Team, alongside guest Mr. Kazuma Sato or Chef Sato, owner of Foobreca, who brings extensive experience in Japanese bakery craftsmanship. During the event, Chef Sato shared valuable techniques and insights into bread making, as well as guidance on selecting the most suitable wheat flour to meet diverse customer needs.
The demonstration presents popular Japanese techniques such as Yudane dough, which is known for producing bread with a chewy, soft, and moist texture. Participants were guided through the entire bread-making process, from ingredient preparation, mixing, and fermentation to shaping and baking.
Beyond the demonstration, the event provided a valuable section for participants to exchange ideas and knowledge with Nisshin-STC’s Technical Support Team and Chef Sato. The conversations focused on practical ways to elevate product quality and develop bakery businesses.
The demonstration was led by Nisshin-STC’s Technical Support Team, alongside guest Mr. Kazuma Sato or Chef Sato, owner of Foobreca, who brings extensive experience in Japanese bakery craftsmanship. During the event, Chef Sato shared valuable techniques and insights into bread making, as well as guidance on selecting the most suitable wheat flour to meet diverse customer needs.
The demonstration presents popular Japanese techniques such as Yudane dough, which is known for producing bread with a chewy, soft, and moist texture. Participants were guided through the entire bread-making process, from ingredient preparation, mixing, and fermentation to shaping and baking.
Beyond the demonstration, the event provided a valuable section for participants to exchange ideas and knowledge with Nisshin-STC’s Technical Support Team and Chef Sato. The conversations focused on practical ways to elevate product quality and develop bakery businesses.
