Nisshin Seifun, French Boulangerie Maison Kayser to Jointly Introduce Bread Flour for Commercial Use.Tokyo Tokyo (tō`kēō), city (1990 pop. 8,163,573), capital of Japan and of Tokyo prefecture, E central Honshu, at the head of Tokyo Bay. , Japan, Aug 17, 2005 - (JCNN JCNN Japan Corporate News Network ) - Nisshin Seifun announced on August 17 that it has formed a business alliance with Boulangerie Eric Kayser Japon, a Japanese affiliate of French boulangerie Maison Kayser, and jointly developed special bread flour flour, finely ground, usually sifted, meal of grain, such as wheat, rye, corn, rice, or buckwheat. Flour is also made from potatoes, peas, beans, peanuts, etc. Usually it refers to the finely ground and bolted (i.e. , Maison Kayser Traditional (MKTD). MKTD, produced by French baker Eric Kayzer, helps bake traditional French bread with distinctive flavor and taste. The new product will be available on August 22 nationwide. In addition, Nissin Seifun plans to hold workshops for bakers in October in Tokyo, Osaka and Fukuoka, by invisting Mr. Kayser as a guest. Source: JCN JCN Japan Corporate News JCN Journal of Cognitive Neuroscience JCN Journal of Cardiovascular Nursing JCN Journal of Christian Nursing JCN Job Control Number JCN Journal of Child Neurology JCN joint communications network (US DoD) http://www.japancorp.net Copyright [c] 2005 Japan Corporate News Network. All rights reserved. |
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