Masuda Flour Milling Co., Ltd. launched 'GLOIRE,' a new flour specifically for baked goods, on June 1, 2026, to commemorate its 120th anniversary. The product was developed to minimize texture changes over time, not just immediately after baking. It is particularly effective for semi-baked goods like cakes and madeleines that use large amounts of butter and eggs, helping to maintain a light, melt-in-the-mouth texture. As sales channels diversify, this offers a new option for pastry chefs prioritizing quality retention.

FACT BOX

  • Source: PR TIMES
  • Category: product_launch