SANNENG & Bread Research Institute, No. 51 Field Road

瀏覽次數: 124

Approaching baking

The thirteenth collection of boutique explorations

01 About Us Saneng Appliances & Bread Research Institute, No. 51, Field Road
02 Close Visit From farmland to table, a refined farmer’s taste paranoia
03 Brand concept and positioning The hobbit hut in the countryside inherits Japanese craftsmanship, and baking is natural and safe
04 Baking answers from the field Integrate 87 years of milling skills into every bite

This issue tells the story of the Three Energy Appliances and the Bread Research Institute at No. 51 Field Road

A hobbit hut in the countryside

Inheriting Japanese craftsmanship, baking is natural and safe

This issue discusses the relationship between SANNENG Appliances and No. 51, Bread Research Institute on the Field Road

The Hobbit House in the Countryside

Inheriting Japanese craftsmanship,

baking is natural and reassuring

From farmland to table Part.01

From farmland to dining table A refined farmer’s taste paranoia

Liu Yuanji, a refined farmer with a professional background, is the starting point of all this deliciousness. In November 2013, he founded Shanlin Co., Ltd. to introduce related baking ingredients such as Japanese Auburn flour, Hoshino natural yeast, and Hokkaido Kida wheat flour with a unique vision.

In order to allow diners to directly taste the flavor brought by top-quality ingredients, he has successively founded Noodle 53 Ramen Shop, Chai Kiln 53 PIZZA, and Tianxiao No. 51 Bread Research Institute.

From supplying raw materials to running a kitchen, he has completed a taste practice from “giving tools” to “presenting art”.

▼ Noodle 53 ramen shop▼

▼ Chai Yao Fifty-Three PIZZA ▼

Hobbit Cottage in the Countryside Part.02

The Hobbit House in the Countryside inherits Japanese craftsmanship, baking is natural and safe

In the countryside of Nantou, Taichung, No. 51 Field Road is not only a bakery, but also a “bread research institute” that carries the spirit of Japanese baking. The owner adheres to the ingenuity concept of Japan’s 87-year-old Obon Flour Mill, relying on Shanlin Co., Ltd., and is committed to integrating the synonym of “natural and safe” into every baking.

This is not only a stop for taste buds but also a habitat for the soul – during the eight-year journey from Taichung Public Welfare Road to his hometown in Nantou, the store was inspired by the hobbit huts, creating a fairytale space with circular arches and wooden structures, gradually expanding into a garden area and drink area, allowing customers to enjoy high-quality bread, ramen, and other gourmet breads in a picturesque natural environment.

Coming here is not just about eating bread, but also about a rural journey that combines deliciousness and smiles.

Baking Answers from the Field Part.03

Baking answers from the fields integrates 87 years of milling skills into every bite

In this Nantou pastoral “Bread Research Institute”, behind the deliciousness is a rigorous ingenuity concept. They mainly use 100% Auburn flour to make and develop frozen dough, from fermentation SOP to product QC testing to destructive dough experiments, every link is completed here.

Every year, they launch a key star product, such as “Hanji Yaki”, “Signature Butter Box”, “Classic Bomb Bread”, “Champion Raw Croissant”, etc., and there are about 20 items so far. These research and development results will not only be supplied to stores, but also to factories and catering businesses.

They have learned valuable lessons from the introduction of low-sugar and high-fiber flour that did not suit local tastes, which has strengthened their belief that deliciousness must be rooted in local eating habits.

Currently, Field Road is expanding its brand influence through Facebook and market activities, directly delivering this baking flavor from the fields to customers. Their next goal is to spread this safe and delicious bread far and wide.