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Company develops bread with white crust to decrease food waste
Author:Source:Visits:321時(shí)間:2022-10-05

用去邊面包做三明治似乎已經(jīng)成了約定俗成的做法,然而切下的面包邊造成了大量食物浪費。為了避免浪費,東京帝國酒店的廚師們研制出了一款白邊吐司,用這款通體白色的吐司做三明治再也無(wú)需去邊了。

 

Photo: Imperial Hotel Co., Ltd.

 

A Japanese company recently released a white crust milk bread that it hopes will curb the practice of removing the crust when making sandwiches.

一家日本公司最近推出了一款白邊牛奶面包,希望以此遏制在制作三明治時(shí)去掉面包邊的行為。

 

Did you know that the vast majority of milk bread sandwiches made daily in Japan have their crusts removed? While crusted sandwiches do exist, the general perception is that the fluffy, white part of Japanese shokupan milk bread is tastier than the brown crust. This perception dates back to a time long ago when the crust was harder to chew through, but things are definitely a lot different today. The crust is nice and soft, but people still seem to prefer crusted sandwiches. That results in a lot of food waste, but one company hopes to change that with an innovative white crust shokupan bread.

你可知道,日本每天制作的牛奶面包三明治絕大多數都會(huì )去掉面包邊?盡管也存在帶面包邊的三明治,但是大眾普遍認為日式牛奶吐司松軟的白色部分比棕色面包邊更好吃。這一觀(guān)念要追溯到很久以前,那時(shí)候面包邊很硬,但現在情況大不相同了。如今的面包邊細膩柔軟,但是人們似乎還是更喜歡去掉面包邊的三明治。結果就導致大量食物浪費,于是一家公司希望能通過(guò)新創(chuàng )的白邊日式牛奶吐司來(lái)改變這一現狀。

 

Tokyo Chef Sugimoto and his team at the Imperial Hotel Co., Ltd. spent six months developing an innovative type of bread that they claim eliminates the need to get rid of the crust. People have been coming up with all sorts of ways to recycle bread crusts in order to curb food waste, but Sugimoto’s idea was to create a crust that didn’t have to be discarded in the first place.

東京主廚杉本和他在帝國酒店的團隊花了6個(gè)月時(shí)間研制出一款新式面包,據稱(chēng)能免除去邊的需要。一直以來(lái)人們想出各種辦法來(lái)回收面包邊以遏制食物浪費,但是杉本的想法是制作出一款原本就不必丟棄的面包邊。

 

Although Imperial Hotel did not fully disclose the secret behind its new white crust bread, it did mention that it is baked slowly at a lower temperature than regular shokupan bread, which results in a white color all through the bread and a more moist texture.

盡管帝國酒店沒(méi)有完全公開(kāi)這款新白邊面包的秘方,但是提到了這款面包要文火慢烤,比常規的日式牛奶吐司烘烤溫度更低,這樣面包才能通體白色,質(zhì)地更潤。

 

Founded in 1890 by Japanese aristocracy, Imperial Hotel used to serve crustless milk bread sandwiches to its customers, but starting on October 1st of this year, they will be switching to this new white crust bread, thus decreasing its food waste considerably.

由日本貴族創(chuàng )立于1890年的帝國酒店過(guò)去供應給顧客的都是去邊牛奶面包三明治,但是從今年10月1日起,帝國酒店將改為供應這種新式白邊面包,從而大幅減少食物浪費。

 

The white crust bread will be served in the Imperial Hotel’s restaurants and at banquets, but people will also be able to purchase it from Gargantua Delicatessen, a luxury bakery that has been operating since 1971.

這款白邊面包將在帝國酒店的餐廳里和宴會(huì )上供應,但是人們也可以從該酒店的高檔面包房Gargantua Delicatessen購買(mǎi),這家面包房從1971年營(yíng)業(yè)至今。