Infiltrate Lawson's cheese tart factory! I was surprised at the horse of fluffy "additive-free cream cheese" (2/3) [entabe.com]

I have infiltrated the manufacturing plant of Lawson "Pure Cheese Tart". The moment I took the puffy freshly baked product out of the oven, I sighed. (2/3)

(3) Bake

Bake in a gas oven. Bake evenly while rotating at 195 degrees for about 18 minutes. It is said that it repeats baking 1,120 pieces at a time more than 60 times a day and continues to make 70,000 pieces 24 hours a day.

In fact, if you make it without additives, the baking will be uneven, so it seems that baking is the most difficult of all the processes. It is said that the dedicated staff is watching closely while adjusting according to the temperature and humidity of the day.

Lawson "Pure Cheese Tart" Manufactured in Hanabatake Farm Factory

Rattling, Rattle

Hanabatatake Farm Tokachi Daiichi Factory, Lawson "Pure Cheese Tart"

Freshly baked, it is inflated plumply

(4) Pack

When the heat is removed, remove it from the mold, wrap it in a package, and it's done. Don't forget the stickers.

Hanabata Farm Tokachi Daiichi Factory, Lawson "Pure Cheese Tart"

Waiting for packaging

Packaging with the machine on the far right

Hanahabatake Farm Tokachi Daiichi Factory, Lawson "Pure Cheese Tart", finished product

Complete!

By the way, pure cheese tart is a refrigerated product. It is stored and delivered frozen, and after thawing, it is lined up in stores.

Doesn't the taste of frozen storage drop? However, according to President Tanaka, freezing makes the cheese richer and more delicious !

When you try the finished product, you will find the rich flavor and richness of cheese. It's full of cheese that can be called "that manma cheese". But the aftertaste is light and you can eat as much as you want.