Professional Team Scientifically Pursues Great Taste
Every bread lover obsesses about bread. A team of highly-certified professionals employ expert knowledge and taste analyses on a daily basis as certified bread sommeliers to discover what makes good great. The team is confident it has put more time, energy and passion into this pursuit of delicious than anyone. Panasonic continues to enhance the highest level of quality founded in a tremendous amount of data from expansive research.
History of the Panasonic Breadmaker
Panasonic was the first brand to sell Breadmakers worldwide in 1987.
Panasonic has driven the evolution of Breadmaker technology worldwide since releasing the world’s first in 1987. In 1999, our Breadmaker was the first in the world to realize a natural yeast bread course. In 2003, we expanded functionality broadly from a built-in automatic raisin and nut dispenser to a fully-automated bread making system for whole wheat and rice flour breads, sandwich loaf and more. In 2017, the Breadmaker not only celebrate its 30th anniversary but a production volume of 10 million units. Panasonic will continue to innovate for everyone who loves delicious homemade bread.
A single model has a one- to three-year development cycle.
We taste and obsess over bread worldwide.
Countries and regions worldwide have original breads deemed delicious for entirely unique ingredients, styles, textures, and flavours. Development of the initial Breadmaker used roughly 1.5 tons of flour to bake over 5,000 loaves of bread. This immense undertaking of trial and error up to release tells a tale of never-ending innovation and evolution.
The Final Decisive Factor is the Human Sense of Taste
This search of delicious requires single-minded dedication to baking, eating, and analysing bread. Our team bakes more than 20 loaves a day. Analysing non-numerical elements through the human sense of taste is most vital. Our challenge is to develop a machine that tailors taste to the palettes of people from different countries and regions, but it is also motivating. All of our team members are bread sommeliers who continually strive to sharpen their five senses as a way to more fully recognizes the slightest differences between breads.
Ingredients are Imported from Various Countries Around the World to be Tested
Our research facilities import a wide variety of raw ingredients from around the world to test and verify.
The prototypes built during product development bake various breads from raw ingredients distinct to each target country and region. We also ensure even the baking environment reproduces the conditions for each type of climate. The findings from extensive trial and error lead to programmes optimized specifically for various recipes, ingredients and baking conditions.
Meticulous Management of Temperature and Humidity
The Breadmaker itself must thoroughly control the temperature and humidity to replicate these distinct regional climates. The greatest obstacle of ensuring consistent bread baking in any and all conditions is how to incorporate difficult temperature control settings into each programme.
Steadfast Development for Consistently Great Taste
The first step toward Panasonic’s goal to release its Breadmaker overseas was for the development in Japan to learn and respect the food cultures of countries worldwide. Our team knew an international market where bread is a staple food would never accept mediocre bread. Each team member visited renowned local culinary schools to taste and discuss the art of breadmaking to incorporate the real local styles into the product development. We will continue to chase even better results through considerations and updates that always respect the old traditional flavours of each country while embracing the trends and flavours chosen by coming generations.