*Example : Temperature regulation in Sandwich Bread Mode
Precise temperature regulation
Second-by-second control of three temperature zones creates superb contrasts of flavor and texture: a crisp and savory outside with a moist and fluffy inside.
Sandwich Bread Mode
This mode delivers a delicious contrast between a crisp exterior and a moist interior. Ideal for everyday thin-sliced bread and English muffins from the supermarket. Adjust the timer to obtain the desired level of brownness.
Artisan Bread Mode
High-temperature toasting ensures a crisp and delicious surface while preserving the bread’s interior elasticity. Even bakery bread with its high moisture content takes on a toasty brown hue, just as if it had been dry-fried by a chef in a heavy pan. Select this mode to enjoy the texture and aroma of bread to its fullest.
By toasting more strongly from above than below, this mode is ideal for bread with cheese and other toppings as well as sliced bagels. Use it on yesterday’s take-out pizza to make the base as hot and crisp and the toppings as delicious as if it had just come out of the store’s oven. When bagels are on the menu, this mode preserves their chewy texture while toasting the top to a crisp, golden finish.
Now you can reproduce the delicious flavor and distinctively crisp and fluffy texture that could once only be experienced in freshly baked bread.
Buttery croissants become warm and crisp without burning. Rolls come out piping hot, even in the center. Heated baguettes remain light and airy on the inside with a wonderfully crisp crust—as delicious as in a restaurant!
Heat is regulated to reach the desired temperature without the use of steam. This is a delicious way to prepare various dishes such as gratin, cookies or even frozen foods that can be oven-cooked.
From initial spark to finished product, BALMUDA The Toaster was two decades in the making. Development began based on a certain idea, but took some surprising turns after chance discoveries. Below, I share some memories of the journey.
Gen Terao, CEO and Chief Designer, BALMUDA
1991, Ronda, Spain
When I was 17, I dropped out of high school to see the world. I spent a year tracing the Mediterranean coastline on my own, visiting Spain, Italy, Morocco, and other countries. It was an unforgettable adventure -- equal parts pleasurable, lonely, and stimulating.
I left Japan by plane, then traveled by train, bus, and foot to my first destination: the town of Ronda. Barely able to sleep from excitement and nerves, I arrived exhausted and famished. A delicious aroma on a street corner caught my attention and I eventually tracked it to a small local bakery.
Using my rudimentary Spanish, I managed to convince the baker to share some of his bread with me. As I took my first bite, tears welled in my eyes -- I felt tension, fatigue, hope, and uncertainty. The flavor and aroma of the bread seemed to break down a dam within me, letting all my emotions flow out. Even today, I still remember the fragrance and taste of that freshly baked bread.
A barbecue in the rain
May 2014. It was the day of our annual company barbecue, and unfortunately it was raining buckets since the early morning. We considered canceling the event, but we decided to go ahead with it anyway. If nothing else, we reasoned, it would be a memorable experience… and we were right! Although we all got soaked to the skin while eating, this happy accident ultimately provided the inspiration for BALMUDA the Toaster.
Our development team brought some bread along to grill with the meat. For some mysterious reason, the toast came out perfectly: crisp on the outside and moist on the inside. If we could reproduce this, we thought, BALMUDA could make a revolutionary toaster!
The following day, the team began experiments seeking to reproduce that perfect toast. Despite a full staff effort, success remained elusive. What was the secret ingredient? Was it the charcoal? The distance from the flame? The grill itself? As the process of trial and error went on, someone finally made a key observation: “Remember how rainy it was the day of the barbecue?” The answer was humidity.
Learning from professionals
A visit to a famous bakery in Tokyo provided a key moment in the research and development process for BALMUDA The Toaster. They were kind enough to allow our development team to visit before they opened and try some freshly baked bread. The team then enjoyed a tour of the kitchen where they found electric ovens with highly precise steam functionality. It was a startling discovery: truly remarkable bread could be baked using only the power of electricity and water.
On this day, we became confident that we were on the right track.
Two thousand designs
As our engineering team worked on the basic prototype for BALMUDA The Toaster, our design team started to explore product renderings. The first stage was to ideate through free-form brainstorming.
The guiding question for the design of BALMUDA The Toaster was, “how should the toaster be designed to match the delicious food it creates?" A simply modern design would not be enough — the product needed to combine a feeling of nostalgia with uniqueness.
After reviewing proposals from countless candidates, a basic model was chosen. The design team then began working hand in hand with the technology teams on every little detail -- right down to the size and placement of individual screws.
By the time they were finished, the design team had created approximately two thousand sketches and renderings for BALMUDA The Toaster.
A never-ending experiment
Once the prototype reflecting the core design proposal was ready, the next step was refining the hardware. Even minor changes to minute details such as the size of the toasting area, the angle of the reflecting board, and the position of the heating tubes could significantly change how the toast came out.
Over a thousand hours of experimental toasting led us to develop a range of modes for different types of bread, optimizing each for the best results.
Spicy Chorizo & Cheddar Cheese Open Sandwich
Mediterranean Mackerel Sandwich
Kissaten Pizza Toast
Twice-Baked Baby Potatoes with Smoked Salmon
Baked French Toast
Brie and Prosciutto Sandwich
Chocolate Banana Toast
Cheese Toast with Black Pepper
Ice Cream on Toast with
Roasted Berries, Chocolate, and Olive Oil
Turkey Casserole with Porcini and Green Beans
Breakfast Curry Toast
Eggs Baked in Chili Oil
with Dried Tomatoes and Oregano
Peach, Berry & Nut Butter Toast
Croissant Sandwich with Egg
Seed Toast with Almond Butter and Jam
Camembert with Fruit on Toast
Ballpark Hot Dogs
Zucchini with Anchovy
and Lemon on Toast
Smoked Salmon and
Sour Cream Bagel Sandwich
Honey Butter Toast
Ham and Cheese Toast
Apple and Cream Cheese Toast