Culinary Hojicha Powder – Fine Grind for Bakery & Dessert
MATCHA SPECIFICATIONS
-
Product Grade: Culinary / Ingredient Grade
-
Particle Size: ≥98% through 100 mesh (extra-fine, sift-ready)
-
Roast Profile: Medium-Dark (bake-stable aroma)
-
Moisture Content: ≤ 5.5%
-
Color Standard: Medium to dark brown
-
Shelf Life: 24 months (unopened, cool storage)
-
MOQ: 25 kg (sample 500 g available)
-
Export Compliance: HACCP, ISO 22000, FDA, Halal
-
Packaging: 1 kg foil bag / 20 kg carton / 25 kg drum
Description
Applications
Why Buy Direct
FAQs
Request A Quote
Product Introduction
Baking and dessert applications require hojicha powder that disperses evenly through fat‑ and water‑based systems without clumping, streaking, or leaving a gritty mouthfeel. For this reason, we mill our culinary grade to an extra‑fine particle size (≥95% through 100 mesh), and we process it under low temperature to preserve the roasted aroma compounds that hold up through oven heat. Furthermore, we calibrate its roast level slightly lighter than our dark roast retail grade. This adjustment ensures the hojicha character stays distinct after baking instead of fading into the background.
Because pastry chefs, industrial bakers, and dessert manufacturers need predictable color development, consistent flavor intensity, and a powder that sifts cleanly into dry mixes, we formulated this product specifically for their workflows. On the other hand, it does not suit traditional tea preparation; it functions purely as a specialty ingredient.
Full Product Specifications
| Parameter | Details |
|---|---|
| Appearance | Brown, extra-fine powder |
| Odor/Taste | Roasted, toasted grain, mild cocoa |
| Sieve Analysis | ≥98% through 100 mesh |
| Loss on Drying | ≤ 5.5% |
| Total Ash | ≤ 6.0% |
| Caffeine Content | 0.8% – 1.5% |
| Water Activity (aw) | ≤ 0.6 |
| Total Aerobic Count | ≤ 3,000 cfu/g |
| E. Coli | Negative |
| Salmonella | Negative / 25g |
| Staphylococcus aureus | Negative |
| Lead (Pb) | < 2.0 mg/kg |
| Recommended Dosage | 3–6 g per 1 kg batter/dough; 2–4 g per 1 kg cream |
| Solubility in Fat | Disperses with high-shear mixing |
| Storage | ≤25°C, ≤60% RH, away from light |
| Certifications | HACCP, ISO 22000, Halal |
| Lead Time | 10–20 days |
| Monthly Capacity | 10 metric tons |
Wide Applications
Cakes, Muffins & Quick Breads
Extra-fine particles hydrate evenly during mixing, preventing dark specks or bitter pockets in crumb structure. The bake-stable roast profile maintains aroma through 180°C baking cycles.
Cookies & Shortbread
Blends uniformly into creamed butter and sugar without clumping. The fine grind eliminates grittiness in short-texture products where particle size is perceptible.
Pastry Creams, Mousses & Panna Cotta
Disperses into heated dairy and cold-set systems with simple whisking. No starch or stabilizer addition required; the powder’s natural fiber contributes mild body.
Ice Cream & Frozen Desserts
Incorporates into both egg-based and Philadelphia-style bases. Low water activity minimizes ice crystal formation impact. Color remains stable through freeze-thaw cycles.
Why Choose Our Factory
Culinary buyers need ingredient reliability more than they need marketing claims. We mill culinary hojicha to a tight particle size distribution because we know that inconsistent grind is the number one cause of visual defects and uneven flavor in baked goods. Our QC team retains a sample from every batch for 24 months, so if a customer reports an issue, we can trace and compare against the retained lot. This is the level of traceability industrial bakeries require.
Private Label Customization
We supply culinary hojicha powder under your brand for retail baking ingredient packs and professional pastry supply channels. Labels can include usage instructions and recipe suggestions.
Custom Packaging & Logo Design
Available in 1 kg resealable pouches for pastry kitchens and 20 kg bulk cartons for industrial bakeries. We offer oxygen absorber inclusion for extended open-shelf stability.
Custom Roast & Blend Specifications
Adjust roast level for specific bake applications (lighter roast for delicate creams, darker for chocolate pairings). Blending with cocoa powder or sugar for premixed baking blends available at 100 kg minimum.
Frequently Asked Questions
Does hojicha powder lose flavor when baked?
Culinary grade is roasted to a medium-dark level specifically to withstand oven temperatures. The toasted, caramel notes persist through standard baking cycles up to 180°C. For no-bake applications, a lighter roast may be preferred.
How much hojicha powder should I use in a cake recipe?
Start with 3–5 g per 1 kg of batter (approximately 0.3%–0.5%). The fine grind means a little goes further than coarser powders. We provide a usage guide with sample orders.
Is this powder suitable for gluten-free baking?
Yes. The powder is inherently gluten-free. However, our facility also processes other powders; if you require certified gluten-free status, please specify at inquiry for lot-specific documentation.
Can you provide a spec sheet for our food safety audit?
Yes. We provide a complete technical data sheet including microbiological limits, heavy metals, and allergen statement. HACCP and ISO 22000 certificates are supplied with each order.
Request a Quote
Request a culinary hojicha sample kit with usage guide, full technical data sheet, and bulk pricing for bakery volumes.
