SPC Samlip Launches Bakery Products Using Garussal Flour from Migak Bakery

SPC Samlip announced on the 23rd that it has joined the government project to promote domestic rice consumption by introducing two types of Garu Rice Bakery products from Migak Bakery, which utilize Garu Rice.

Mikak Bakery Garussal Bakery.
Photo by SPC Samlip

Garu Rice Bakery products use Garu Rice, a rice flour-specific variety developed by the Rural Development Administration to promote domestic rice consumption. Garu Rice is known to be softer and moister compared to regular rice, does not harden quickly, and ferments faster, making it suitable for bakery and rice cake development.

SPC Samlip participated in the Garu Rice product development support project conducted by the Ministry of Agriculture, Food and Rural Affairs in April and plans to lead efforts to increase the utilization of Garu Rice as a raw material by launching related products.

The new products include two types: ‘Garu Rice Financier,’ which uses 100% Garu Rice without any wheat flour, resulting in a soft and moist texture, and ‘Garu Rice Bread,’ which applies the Tangzhong method (a technique of mixing warm water with wheat flour to make dough) to create a chewy texture with an appropriate ratio of Garu Rice, making even the crust soft. These products are available at medium and large supermarkets nationwide.

In addition to Garu Rice, SPC Samlip is actively utilizing domestic raw materials. Last year, it signed an agreement with the Ministry of Agriculture, Food and Rural Affairs to promote the consumption of domestic wheat and launched bakery products using domestic wheat. It has also continuously introduced products using regional agricultural products such as watermelons from Gochang and Nonsan, and Chodang corn from Haenam.

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