Our Products

"Takaragasa" branded products, the best pastry flours

The Takaragasa brand

Since 1906, we have always pursued the production of a pastry flour with "as little gluten formation as possible, which gently envelops and does not destroy the bubbles that are whipped up". In our history of over 110 years, we have found a unique way to make flour and have continued to improve it over the years. After a careful selection of wheat, each grain is carefully ground and sifted to bring out the best characteristics of the wheat.

Takaragasa

This is our representative brand that can be used for a wide range of products regardless of whether they are Western or Japanese confectionaries.

• Ash content : 0.37%
• Crude protein content : 7.7%

Toku Takaragasa

Ideal for products such as Castella and sponge cakes that require moist baking and a soft mouthfeel.

• Ash content : 0.35%
• Crude protein content : 7.6%

Takaragasa Gold

This flour allows to obtain a fine-textured voluminous result with a moist and soft texture that perfectly melts in the mouth.

• Ash content : 0.39%
• Crude protein content : 7.6%

Takaragasa Naibaku Gold

This pastry flour is made by dramatically improving the suitability of Japanese wheat for pastry and bringing out the best of it. It can be used for both Japanese and Western pastries.

• Ash content : 0.42%
• Crude protein content : 7.3%

Takaragasa Ijinkan

Shirogane wheat, which has supported Hyogo's wheat production since it was adopted as a prefectural government-promoted variety in 1975, is used as the main ingredient in this top-quality pastry flour, which is made with our unique know-how.

• Ash content : 0.40%
• Crude protein content : 6.8%

Takaragasa Du Nord

We are particular about Hokkaido wheat. This flour provides just the right amount of elasticity, moistness, and smooth texture of the finished product. The finished product features bright, clear golden crumbs.

• Ash content : 4038%
• Crude protein content : 8.5%

Masuda Flour Milling Co., Ltd.