MFM Consumer
Consumer Products
MFM offers a range of trusted flour products that are essential in every kitchen, each crafted to meet the unique needs of different recipes and baking styles. Here’s a closer look at our top four products:
Cap Ros
Our signature all-purpose flour. Versatile and reliable for everything from crispy cucur to everyday cakes.
Cap Bunga Cempaka
Fortified with essential nutrients, this is the premium choice for wholesome, nutritious home baking.
Cap Durian
A versatile all-purpose flour perfect for kuih, pancakes, and everyday baking with consistent, reliable results.
Self-Raising Flour
Expertly blended for a consistent, superior rise taking the guesswork out of your favourite sponge cakes.
Haru Sakura
An artisanal Japanese-style flour for those seeking an ultra-fine texture and delicate crumb in premium bakes.
MFM Haru Sakura Japanese
Bread Flour
MFM Haru Sakura is a premium Japanese bread flour in Malaysia. Halal certified, unbleached, and milled to an ultra-low ash content of 0.35%–0.40% with a high protein content of 12.2%–13.0%. With its naturally high gluten content, this high protein bread flour is purpose-built for bakers who refuse to compromise on texture, structure, and authenticity.
Specially milled for Japanese and Taiwanese-style sweet buns and texture-rich bread loaves, MFM Haru Sakura Japanese bread flour delivers the moist, spongy, and delicate crumb that sets authentic Japanese bakery results apart from ordinary bread. Ideal for soft buns, artisan bread loaves, and premium pastries that demand precision at every stage.
With its delicate balance of strength and fineness, this high protein bread flour brings true Japanese bakery craftsmanship to your dough, allowing you to craft bakery-worthy creations with authenticity and finesse. Elevate every loaf with the exceptional milling quality of MFM Haru Sakura, the Japanese bread flour Malaysia’s serious bakers trust.
Ingredients
- Wheat Flour, Flour Treatment Agent (INS 1100 (i), INS 300), Antioxidant (INS 1102)
Nutritional Information :
Serving Size (250g) | Servings Per Pack (4)
| Per 100g | Per Serving | |
|---|---|---|
|
Energy |
350 kcal |
875 kcal |
|
Carbohydrate |
70.0 g |
175.0 g |
|
Total Sugars |
0.1 g |
0.25 g |
|
Protein |
13.0 g |
32.5 g |
|
Fat |
1.0 g |
2.5 g |
|
Sodium |
3.0 mg |
7.5 mg |
|
Thiamine (Vitamin B1) |
0.42 mg |
1.05 mg |
|
Riboflavin (Vitamin B2) |
0.48 mg |
1.20 mg |
|
Niacin |
5.40 mg |
13.50 mg |
|
Iron |
4.20 mg |
10.50 mg |
How to Store Haru Sakura Japanese Bread Flour
Store MFM Haru Sakura in a cool, dry place in a tightly sealed, food-safe container away from direct sunlight and humidity. Proper storage maintains the flour’s quality, gluten integrity, and freshness for six months to a year. As an unbleached high protein bread flour, keeping it sealed and moisture-free is especially important to preserve its performance in dough making.
Frequently Asked Questions
Is Japanese bread flour different from regular flour?
Yes, Japanese bread flour is different from regular all-purpose flour. The key distinction lies in the protein content.
Japanese bread flour typically has a higher protein content, usually around 12-13%, compared to the protein content of all-purpose flour, which ranges from 8-11%. The increased protein content in Japanese bread flour promotes better gluten development, resulting in a softer and fluffier texture in bread, making it well-suited for various types of bread, including soft sandwich loaves and artisanal varieties.
Regular all-purpose flour, on the other hand, is more versatile but may not provide the same level of gluten development and softness in bread as Japanese bread flour.
What is the difference between japanese bread flour and normal bread flour?
The main difference between Japanese bread flour and regular bread flour lies in their texture and intended use.
Japanese bread flour is specially milled to produce a finer texture, resulting in softer and more tender bread. This makes it perfect for creating the fluffy and delicate loaves commonly found in Japanese baking, such as Shokupan (Japanese Milk Bread).
Regular bread flour, on the other hand, is designed for a chewier texture and stronger gluten development, making it suitable for producing bread with a more substantial crumb, like artisanal loaves or crusty bread.
While both types of flour have their unique characteristics, Japanese bread flour offers a softer and more delicate finish, ideal for achieving the perfect Japanese-style bread.
What type of bread can I make with Japanese bread flour?
Japanese bread flour is versatile and suitable for a variety of bread, including soft sandwich bread, rolls, Shokupan (Japanese Milk Bread), and even artisanal loaves.
Can I use japanese bread flour in a bread machine?
Yes, Japanese bread flour is suitable for bread machine use. Follow your bread machine’s instructions and adjust liquid levels if necessary, as the flour’s absorption capacity may vary.
Always check the product information for specific details and experiment to achieve the best results in your bread recipes.
Why is high-protein flour better for bread making?
As high protein (strong) flour enhances gluten strength, it is particularly suitable for crafting bread. This flour captures carbon dioxide within the dough, promoting a more upward expansion rather than spreading sideways. The outcome is a larger loaf with increased volume, a more porous crumb, and a chewy texture.
Can I replace all-purpose flour with high-proteinflour?
Typically, medium-protein all-purpose flour and high-protein bread flour can be interchanged, but it’s essential to note that the higher protein content in bread flour may lead to a drier dough or batter, necessitating the addition of water.
Additionally, the enhanced strength of bread flour, attributed to its higher protein content, is advantageous compared to all-purpose flour. This increased strength facilitates gluten development, producing a more robust and elastic dough.
Consequently, high-protein flour is particularly well-suited for recipes where a strong gluten structure is essential, such as in bread and other yeast-risen baked goods. The heightened strength contributes to better texture, structure, and the overall quality of the final product, ensuring a satisfactory outcome in recipes that demand a firmer and more resilient dough.
Explore the distinctive features of different types of flour here.
Can I use Haru Sakura for making Japanese milk bread?
Yes. Haru Sakura is specially milled for Japanese milk bread. It gives your dough the strength and elasticity needed to produce that soft, pillowy, pull-apart texture that makes Japanese milk bread so irresistible. The result is a moist, fluffy loaf with a fine, delicate crumb that stays soft for days, just like the ones you find in a Japanese bakery.
What is the difference between ash content and protein content in flour?
Protein content determines gluten strength and structure, higher protein means stronger gluten, better dough elasticity, and a chewier crumb. Ash content measures the mineral residue from the bran and germ remaining after milling, lower ash content means the flour is more refined, whiter, and produces a finer, more delicate crumb. MFM Haru Sakura has both high protein (12.2%–13.0%) and ultra-low ash content (0.35%–0.40%), which is why it produces bread that is simultaneously strong in structure yet remarkably soft and fine in texture, a combination that standard bread flour does not always achieve.
Where can I buy MFM Haru Sakura Japanese Bread Flour in Malaysia?
MFM Haru Sakura is available at major supermarkets, hypermarkets, grocery stores, and online retailers nationwide across Malaysia.
