A report in Asahi speaks about a new project undertaken by the disabled residents of a vocational center in Nagoya’s Koei district to make canned bread. Yes, canned bread is the next big thing in the bakery industry and reports emphasize on the challenge faced by the manufacturers to keep the canned bread fresh and soft for a long time.
The sales report of this bread speaks about the initial idea of raising funds for the vocational center by selling it directly to the retailers, but now the scheme is to expand sales to wholesales, supermarkets and municipal governments. Reports provide that the technique to ‘can’ bread was difficult to extract from the companies who have already resorted to the process, but there are proofs where the local pastry chef discovered the breakthrough technology of keeping canned bread fresh for three years without the addition of preservatives and additives.
The new technique has rolled out canned bread in chocolate chip; raisin and fruit; and a coffee, fruit and nut concoction and has checked the level of pH and moisture regularly to make sure that the product increases in shelf life. To quote sales manager Shinichi Noto:
But the biggest challenge is still securing a wider distribution and sales route. If we can get the know-how, we can spread the canned bread business as a franchise, which will raise job opportunities for the physically disabled.
