KAMEDA SEIKA's flagship KAMEDA's Kaki-no-Tane has reached its 60th anniversary while maintaining the No. 1 position in domestic rice cracker sales. The company's distinctive production process centers on making the dough, with everything from steaming and baking to packaging carried out in an integrated process at the factory.
KAMEDA SEIKA's flagship KAMEDA's Kaki-no-Tane, which marks its 60th anniversary this year, sells more than approximately 100 million bags annually and continues to hold the No. 1 position in domestic rice cracker sales. The combination of Kaki-no-Tane and peanuts has enjoyed longstanding support, with the secret to its success lying in the distinctive production process introduced at the Kameda Factory in Niigata.
The Kameda Factory operates alongside the GRIC (Global Rice Innovation Center) on the same site, carrying out integrated production from dough-making and baking through packaging for Kaki-no-Tane and other products.
The dough-making process begins by steaming rice flour and starch in a steam kneader, turning the mixture into a mochi-like dough. Approximately 300 kg of dough is produced in each batch. Air and water are incorporated during kneading to create Kaki-no-Tane's texture.
The kneaded dough is cut into lengths of approximately 1 meter and left in a refrigerator for approximately 18 hours to harden, after which it is cut into pieces approximately 1.6 mm thick. Approximately 1,500 pieces of dough are produced per second, then dried to adjust their moisture content and left for approximately 3 hours to maintain uniformity.