Taiyo Flour Milling is a Japanese company specializing in the production and distribution of high-quality flour products. The company was founded in 1943 and has since grown to become one of the leading flour millers in Japan. In 1979, Taiyo Flour Milling moved their headquarters from Chikugo City to Nanotsu, Chuo-ku in Fukuoka City.
Taiyo Flour Milling has established itself as a trusted name with a strong market presence, known for its commitment to consistent quality, innovation, and customer satisfaction. With a production capacity exceeding 100,000 tons of flour per year, Taiyo has successfully expanded its operations to serve international markets and exports its products to over 20 countries around the world.
QUALITY REASSURANCE & CERTIFICATIONS
- ISO 9002 in March 2001
- ISO 9001 in April 2003
- ISO 22000 in August 2021
Taiyo Flour Milling also obtained its Halal certification in May 2016. Halal certification involves rigorous inspection and adherence to specific standards and guidelines. This includes ensuring that the ingredients used, production processes, handling, storage, and transportation meet strict hygiene and safety requirements.
Based on the northern shore of Japan’s Kyushu Island, Taiyo Flour Milling is based in Fukuoka Prefecture, which is known to be the second-largest wheat production region in Japan, after Hokkaido. Fukuoka Prefecture benefits from a mild climate and boasts a lot of fertile soil, which is another important factor for growing wheat. Taiyo Flour Milling collaborates with local farmers and proactively uses domestic wheat from Fukuoka. Raw materials are also imported from southern Germany and milled to produce rye flour with good taste and aroma.
UNIQUE MILLING METHOD
Taiyo Flour Milling uses a full-fledged stone milling technique. Stone milling is a traditional method of milling flour that uses two stones to grind the wheat kernels. The stones are rotated against each other, and the wheat kernels are crushed between the stones.
The stone milling method boasts several benefits:
- Higher nutritional value: Stone-milled flour retains more of the nutrients found in the wheat kernel, including fibre, vitamins, and minerals. This is because the stone milling process does not remove as much of the bran and germ as other methods of milling.
- Richer flavour and enhanced aroma: Stone-milling process releases the natural oils and aromatic compounds in the wheat kernel, giving the flour a richer, nuttier flavour. This enhances the overall aroma of the flour and the baked goods made from it.
- Retains nutrients: Stone mills grind the wheat kernels gently and at a slow speed, which can help preserve the nutrients of the flour and contribute to the development of a fuller and more complex flavour profile.
- Low heat: Stone mills does not generate as much heat as other methods, so the vitamins and minerals in the wheat kernels are less likely to be damaged. The low heat also helps prevent the flour from becoming oxidized.
Even though stone milling is a slower and more labour-intensive process than other milling methods, the company’s aim is to produce high quality flour with enhanced flavour and texture.
The company also applies peeling process across all its products to improve the quality of wheat flour they produce. After cleaning and drying the wheat with traditional sifting process, the peeling process further reduces dirt and germs. This process ensures the surface of the barley is cleaner, resulting in a healthier and higher quality flour.
The company's primary focus is on the milling of wheat and other grains to produce a wide range of high-quality flour products. Amongst the range of wheat products that they produce are bread flour, cake flour, pasta flour, whole wheat flour, as well as specialty flours tailored to meet the specific requirements of its customers.
Here at Marubishi, we carry the following high/upper high/medium protein flour, fine/coarse rye flour, wheat flour as well as udon flour. Click on the images below to find out more about each flour's characteristic: