SPC Group starts selling natural yeast breads

SPC Group has discovered natural yeast for bread making and succeeded for the first in Korea for its commercialization. It has found yeast that is crucial to making bread, and is now being acknowledged for its bread making technological ability, paving a way for overseas entry.

"After 11 years of joint research with agricultural and life science department at Seoul National University, we have discovered a natural yeast for making bread," SPC Group said. "We have completed application for patent in Korea, and are currently in process of application in France, U.S., China and Japan." The name of natural years is "SPC-SNU 70-1," which is a combination of SPC and SNU, abbreviation of Seoul National University.

Korean bakery businesses had long imported yeast that bloats breads. SPC's discovery enables less sour taste than imported yeast emits and delays moisture from getting out of the bread, the company explained.

Having imported yeast of 3,000 tons a year and worth 7 billion won (6.17 million dollars), SPC can now reduce costs. Since its opening the first bakery shop in 1988 under the name of Paris Baguette, SPC Chairman Heo Young-in has stressed that an independent technology on yeast is needed to secure unique competitive edge in the global market. "We collected microorganism in green areas across the country, such as Cheongpoong Lake, Mt. Jiri and Mt. Seorak, and have visited marketplaces to find substances for Korean traditional food," an SPC source said.

SPC started selling bread made of natural yeast on April 14. There are 27 types of those breads including four new ones. Natural yeast was first used in loaf breads and baguettes that are mostly eaten as meal alternatives. SPC will expand the number of bread types and will sell these breads in bakeries in foreign countries too. Currently, there are 207 Paris Baguette stores in five countries around the world, excluding shops in Korea.