CJ Foodville Tous Les Jours Files Patent for 'Rice Fermentation Sugar,' the Secret Ingredient of 'Sun, Bread'

[Asia Economy Reporter Moon Hyewon] CJ Foodville's Tous Les Jours announced on the 12th that it has completed a patent application for the key ingredient of ‘Sun, Bread,’ ‘rice fermented sugar.’

Rice fermented sugar was developed to offer healthier and more delicious bread through ingredient differentiation. Rice fermented sugar is a natural sugar component obtained by slowly fermenting a mixture of Korean rice Makgeolli and rice flour for over 72 hours, creating bread with a mild and subtle sweetness. Using rice fermented sugar can reduce sugar and artificial additives, adding natural sweetness and enhancing the taste and flavor compared to conventional manufacturing methods.

Tous Les Jours plans to protect its proprietary product development technology through a patent application for the bread manufacturing method using rice fermented sugar and related products.

Sun, Bread is made using the patented rice fermented sugar and the Tangzhong method, which gelatinizes the dough slowly at high temperature, requiring 100 hours of dedication to produce one product. It has a moist and fluffy texture with a harmonious subtle sweetness, making it delicious to eat plain or thickly sliced for toast.

An event celebrating the launch of Sun, Bread is also underway. By taking a certification photo of Sun, Bread and posting it on a personal Instagram with a three-line acrostic poem and the required hashtags (#TousLesJours #SunBread #BespokeCooker #Odense) by the 23rd, participants will be entered into a draw to win generous prizes such as a home cooking appliance Bespoke Cooker and Odense tableware sets.

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