Yeast Evolution

Innovative Sourdough

Innovative Sourdough

First, we carefully selected superior yeast strains suitable for Korean wheat, and verified our unique yeast through isolation.

Then, we applied aerobic liquid culture technique to facilitate the large-scale production of the yeast.
As a result, we can maintain the distinct flavor of our sourdough while offering products at affordable prices.

Limitations Surpassed

Limitations of natural sourdough starter

- Inconsistent taste due to difficulty associated with standardizing fermented foods, given their unique characteristics.
- Long fermentation time
- Contaminating bacteria causing instability in subculture

Our Sourdough Bread

Strengths of our sourdough

-Our sourdough contains no sugar or additives and boasts strong fermentation power, despite being made with low-gluten Korean wheat.
-Our sourdough bread can be produced within four hours including fermentation.
-Using superior yeast for the liquid starter, our sourdough is free from off-flavors, even after multiple subcultures.

Strengths of our natural sourdough bread

Our Sourdough Bread

Pure isolation and mass cultivation method for selected yeast

We hold a patent (No. 10-2644443) for pure isolation and identification method for the selected yeast.
In addition, for mass production, we use the aerobic liquid culture starter technique.