120 New Kinds of Bread Using Floury Rice, New Rice Variety,
Will Be Developed and Go onto Market in May
Sejong, 3 May 2024 — On 8 April, the Ministry of Agriculture, Food and Rural Affairs announced its plan to develop 120 new kinds
of bread and confections using floury rice—a new variety of rice more suitable for processed rice food products—in cooperation with 30 bakeries
across the nation under the ‘2024 Project for Supporting the Development of New Kinds of Bread and Confections Made of Floury Rice’ and
said that it will bring them onto the market in May this year.
The project implemented last year led to a fruitful result of 76 new kinds of floury rice-using bread and confections having been developed
by 19 bakeries. This year, the ministry will expand the project in order to bring floury-rice bread and confections closer to a wider range of consumers.
The project for this year is expected to produce more unique and special bread and confections as it will be joined by four* out of 16 bakeries run
by baking masters across the nation and two popular destinations of a bread-themed gourmet tour in Korea—Lee Sung Dang Bakery in the city of
Gunsan and Peter Pan 1978 in Seoul.
* Four bakeries to join the project: KIM YOUNG MO Pâtisserie, KDK Bakery, Elysee Bakery, and VEI VIERS F&B.
Diverse kinds of premium floury-rice bread will be showcased as well in this project by hotel bakeries, including The Deli of Grand Hyatt Seoul and
Grand Deli of Grand InterContinental Seoul Parnas, as well as bakeries specializing in rice flour bread, including KIM Taemin Fermented Rice Flour Bread,
the grand prize winner of the 2023 floury-rice bread contest.
Floury rice is an eco-friendlier food ingredient generating no wastewater because the new rice variety is easy to grind into powder without being soaked
in water. Since last year, famous bakeries have developed and been selling diverse kinds of floury-rice bread, such as floury-rice chocolate castella,
mugwort steamed floury-rice cakes, and floury-rice salt bread. With more bakers and confectioners on board this year, the project is drawing
heightened attention. The representative of Bread7Seven, a bakery that participated in last year’s project, said: “Floury rice retains moisture very well
and thus is good for making bread with an excellent texture of being crispy on the crust and being chewy and soft inside. And rice’s unique sweet
and nutty taste and flavor set floury-rice bread apart from wheat bread.”
When new bread and confections have been developed under the project, the ministry will hold a floury-rice bread contest and select the best bread.
Subsequently, the ministry will showcase new floury-rice bread and bakeries selling such bread across the nation through Instagram in May this year.
The ministry will also run various events open to consumers’ participation year-round, and plans to open pop-up stores featuring floury-rice bread
and confections in the second half of this year.