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TOKYO FOOD carries out a fundamental concept, "It is all about the customer" by meeting their needs accurately and timely.

Various kinds of chocolate like plates, cubes, chips, etc., are available for making chocolate tasting breads, confectionery dough, and decorations.

Coating chocolate for industrial use. Preparation of a wide range of products according to melting point. Use them as a coating for breads and confectionery.

Chocolate with physical characteristics as soft at room temperature. Use them for pouring into dough directly or as a center cream in breads and confectionery.

Powder and flake-type chocolate.

Chocolate cream to which is added fresh cream or liquor. Useful as a center cream or paste in breads and confectionery.

Processed chocolate. Ingredients (nuts, molt puff, freeze-dry products, etc.) covered with chocolate. Ready to eat as a one-bite confectionery or as a decoration.

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