[Post-Corona Strategy] Paris Baguette ‘Sangmijong Saeng (Fresh) Bread’... A Different Level of Chewiness

[Asia Economy Reporter Lee Seon-ae] Paris Baguette's new product, ‘Sangmijong Saeng (Fresh) Bread,’ which focuses on the original taste of bread, is gaining great popularity.

‘Sangmijong Saeng Bread’ is a premium bread introduced by Paris Baguette’s research team, combining carefully selected ingredients with a unique manufacturing method and know-how accumulated over 75 years. It is delicious even when eaten as is, without adding other ingredients or toasting.

‘Sangmijong’ is a fermentation starter optimized for baking, developed last year through 15 years of continuous research on the mixed fermentation of native lactic acid bacteria and native yeast by SPC Food Biotechnology Research Institute in collaboration with Seoul National University and Chungbuk National University. This is the second achievement of the ‘SPC Group Basic Material Research Project,’ following the discovery of native yeast in Korea (2016), solidifying the status of the global bakery company by securing core technology to enhance the taste, flavor, and health benefits of bread.

‘Sangmijong (上味種)’ was named by adding the meaning of ‘a different dimension of healthy taste’ to ‘Sangmidang (賞美堂),’ the name of the bakery that became the foundation of SPC Group.

In October 2019, Paris Baguette launched the ‘Signature Bread’ line using ‘Sangmijong,’ which is a mixed fermentation of four types of native lactic acid bacteria and native yeast, offering consumers a wide spectrum of flavors and increasing brand satisfaction.

In particular, ‘Sangmijong Saeng Bread’ is made by finding the optimal ratio of flour and water dedicated to fresh bread and kneading it using the Tangzhong method (a manufacturing method that mixes flour with boiled water). Its initial texture is much chewier compared to other breads and melts softly in the mouth. Due to its unique texture, similar to ‘freshly cooked rice,’ it is a bread that can be served daily on the table even in households where rice is the staple food.

A Paris Baguette official said, “Sangmijong Saeng Bread, which focuses on the original taste and texture of bread, will set a new standard in this field,” adding, “Paris Baguette will continue to invest in research and development (R&D) to provide a bakery food culture experience of a different dimension.”

This content was produced with the assistance of AI translation services.