Soft Bouchee
  • Depositer
  • Oven
  • Bouchee

Soft Bouchee

Mini-size, Japanese-style bouchee with red bean paste sandwiched by soft and moist pancakes.
Other than plain, matcha, and cherry introduced here, changing the paste in the batter or the kinds of fillings will create a wide variety of Japanese or western versions.

Production Processes:
① Depositing the batter (System Depoly)
② Baking (20 min) (Tunnel Oven)
③ Peeling the pancakes from the sheet paper and moving them on the sheet pan with placements
④ Cooling
⑤ Depositing the filling (System Depoly)
⑥ Sandwiching

Product information

42g (batter: 32g, filling: 10g)
whole egg, flour mix 1 (wheat flour, rice powder, agar, modified starch, polysaccharide thickener), starch syrup, granulated sugar, water, flour mix 2 (starch, vegetable oil, sugar, corn syrup, agar, emulsifier, polysaccharide thickener), trehalose, bread flour, butter, honey, baking powder
Matcha: matcha concentrated paste, matcha
Cherry: cherry concentrated paste, red food coloring
red bean paste


MASDAC NEWS trial version

MASDAC NEWS trial version

Recipes are published in a series called “This Month’s Box of Sweets” in our PR magazine, MASDAC NEWS delivered to users. In the magazine, we present various information related to sweets and food manufacturing starting with an interview with a customer. Here, you can check out the trial version of the magazine. If you would like to receive the book version regularly sent to you, please request via the dedicated form.

View the Trial Version (PDF)

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