Case Study
- Oven
- Cookie
- Sable
Hiyoko Co., Ltd.
Hiyoko has thrived for generations with an enterprising spirit, centered around its beloved “Meika Hiyoko” souvenir sweets, a staple for 112 years. In 2023, they launched the “Wellness Hiyoko” project to bring health and happiness to both mind and body. The first step of this project was the “hiyone series,” rice flour health sweets free of eggs, milk, and wheat. In 2024, they introduced vegetable cookies, cupcakes, and bread made with locally grown Kyushu rice flour. Atsuko Ishizaka, who has been president for 15 years and previously served as a director for 12 years, also leads Tokyo Hiyoko.
The company’s roots trace back to Naokichi Ishizaka, who opened the business in Iizuka City, Fukuoka Prefecture in 1897. Hiyoko expanded its sales to Tenjin, Fukuoka City, and Tokyo, becoming a nationally recognized confectionery shop. Amidst the challenges since the bubble economy collapse, Atsuko was entrusted to run the company by the fourth generation founder in 2009, with hopes of bringing new perspectives and innovations.
To promote “Meika Hiyoko,” the company launched the seasonal “Kihiyoko Series,” highlighting regional characteristics between Fukuoka and Tokyo. They also embraced mechanization and developed high-value products, such as “Hiyoko no Pinanciers,” now their third most popular item. Additionally, they engaged in sponsorships for art and CSR activities.
As a community-rooted company, Hiyoko is committed to future development. They aim to address social challenges, cater to various generations, and remain a beloved company.
Location：1-16-13 Mukaino, Minami-ku, Fukuoka-shi, Fukuoka-ken
URL：http://www.hiyoko.co.jp/
Publication：MASDAC news August issue in 2024
Tunnel Oven Lines (STO)
In 2023, Hiyoko introduced a Tunnel Oven to produce “Komeko no Cookies Hiyone,” a rice flour health confectionery from the hiyone series. This was part of the “Wellness Hiyoko” project. The oven is located in a dedicated allergen-free area, ensuring no contamination from eggs, dairy, or wheat. The cookie dough is cut into chick shapes using an ultrasonic cutter and then baked in the Tunnel Oven. A Teflon sheet feeder at the oven’s entrance places the cookies on the sheet, which is rolled up and reused at the exit. The oven operates two days a week, producing two types of cookies per day with only two or three staff members. Each of the six cookie types has a specific temperature setting, which is registered in the oven. The touch panel allows for fine adjustments to ensure consistent, high-quality results.
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“Komeko no Cookies Hiyone” are crispy and moist vegetable cookies made with six kinds of vegetables, resulting in colorful chick-shaped cookies with a rich flavor.
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As part of the “hiyone series” of rice flour health sweets, “Komeko no Cupcakes Hiyone” does not contain any of the 28 specific ingredients listed for food allergies. They come in three flavors: corn, carrot, and green peas, and are produced using our Filling Depositor.
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The Tunnel Oven dedicated to “Komeko no Cookies Hiyone.” The baked cookies are cooled in a Clean Cooling Tunnel before they are packaged.
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“Hiyoko Sablé” is produced using a Steel Belt Oven. In addition to the new rice flour “Hiyoko no SAKUSAKU Sablé (coffee flavor),” the flavored sablé “DOUX D'AMOUR” comes in five flavors: strawberry, caramel orange, pistachio, golden sesame, and coffee.
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The steamed bun “Sanshoku Sekka.”
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Fine Up Box Steamers are used to produce steamed products such as the steamed bun “Sanshoku Sekka.” Three units are installed side by side and are also used for preparing high-quality confections and sterilizing utensils.
Reference
MASDAC NEWS trial version
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