Haruyokoi 100% Japanese Hokkaido wheat strong flour for bread 2kg (BAKING MASTER)

Product Description

Made from 100% Hokkaido-grown "Haruyokoi" wheat, this bread (strong) flour is produced by Pioneer Planning Co., Ltd. (Yokohama, Japan) under its BAKING MASTER flour line.

Haruyokoi is a spring-sown wheat variety bred as the successor to "Haruyutaka," developed to improve resistance to disease and pre-harvest sprouting while retaining Haruyutaka's bread-making quality. It is planted in April and harvested in early August. According to Hokuren, Haruyokoi is the only Japanese domestic wheat variety that can be used on its own, unblended, for bread-making. Bread made with Haruyokoi has a characteristically chewy, mochi-like texture and natural sweetness.

Usage / Baking Tips

• Well suited for: shokupan (Japanese milk bread) and sandwich bread, dinner rolls, enriched sweet breads (butter rolls, cinnamon rolls, anpan, cream buns), pizza dough, gyoza wrappers, and noodles.
• Less suited for: crusty hard breads such as baguette or campagne — Haruyokoi's high water absorption and chewy texture make it difficult to develop a crisp, hard crust even with extended baking.
• Hydration: this flour typically performs well at around 60–65% hydration in home baking, producing a soft, easy-to-handle dough.
• Protein: at 11.8g per 100g, this flour falls within the standard strong-flour range, supporting a strong gluten network that traps fermentation gases for good oven-spring and loaf volume.

Product Specification

• Ingredients: Wheat flour (100% domestically grown wheat)
• Contents: 2kg
• Package dimensions: approx. 38 x 20 x 10cm

Nutrition Information (per 100g)

Energy 367kcal, Protein 11.8g, Fat 1.5g, Carbohydrate 71.7g, Salt equivalent 0g