Nisshin-STC Flour Milling Showcases the Potential of Premium Japanese Wheat Flour at THAIFEX–ANUGA ASIA 2026

Nisshin STC Flour Milling Co., Ltd. was honored to be invited by Food Project (Siam) Co., Ltd. to participate in THAIFEX–ANUGA ASIA 2026. The company conducted bread-making demonstration under the concept of “Experience Japanese Softness with Endless Possibilities” at Booth NN45, IMPACT Challenger Hall 1, on May 26, 2026, from 12:45 P.M. to 2:45 P.M.

The demonstration was led by Mr. Takashi Yamada, Technical Support Specialist, who shared baking techniques using the company’s “Japanese-style wheat flour NS-NX1”. The highlight of the demonstration was the preparation of “Nama Shokupan” a popular Japanese-style bread in Japan and across East Asia. Known for its exceptionally soft, moist, and unique chewy texture. Using NS-NX1 wheat flour as the key ingredient, the event showed 4 varieties of Nama Shokupan, each developed to meet the preferences of consumers of all ages : Shizuoka Matcha Pan (matcha custard cream, red bean paste, and macadamia), Choco Berry Pan (chocolate and raspberry), Pizza Twist (pepperoni pizza), and Bajiru Pan (pesto sauce).

We would like to express our sincere appreciation to Food Project (Siam) Co., Ltd. for the opportunity to participate in this event. We would also like to thank all visitors who stopped by the booth and tested our products. We hope everyone enjoyed the unique taste and texture of Japanese-style bread made with our Japanese-style wheat flour.