PREMIUM INGREDIENTS
‘koji Bakery House’ is a Japanese-style bakery that uses natural & premium ingredients e.g. self-raising natural yeast ‘koji levain’, imported Japanese flour, and premium butter. We strongly commit to not using any harmful ingredients in our product, such as trans fat or preservatives. Our journey began with a passion for reviving traditional Japanese baking methods while infusing modern flavours.
Natural Yeast from 'koji' rice
Imported Japanese Flour
Premium Butter
Preservative Free
Trans Fat Free
We cultivate our own natural yeast
‘KOJI LEVAIN’ from Japanese rice ‘koji’.
Overall, Koji levain improves bread's taste, texture, shelf life, and nutritional content, making it appealing to home bakers and artisanal bakeries.
Benefits of koji:
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Enhanced Flavor: Koji mold gives bread sweet, nutty, umami-rich qualities. This taste richness and complexity may make the bread more pleasurable and rewarding.
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Improved Texture: Koji mold enzymes break down complex carbs and proteins in wheat, making bread softer and lighter. Mouthfeel and eating pleasure may improve.
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Extended Shelf Life: Koji levain fermentation creates organic acids like lactic acid and acetic acid, which preserve bread and fight mold and spoilage germs. Koji levain bread has a longer shelf life than commercial yeast bread.
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Due to its prebiotic and probiotic qualities, koji levain fermentation may improve bread digestibility, nutritional availability, and gut health. This may improve bread satisfaction and well-being.
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Koji levain bread's handcrafted quality appeals to individuals seeking unique and traditional eating experiences. Its koji mold, a fundamental element in East Asian fermentations, makes it stand apart from other breads.
