Samlip Food Technology Research Institute's
Top 10 Unmatched Technologies

• 01

  Bakery
  Aging
  Delay
  

  Bakery
  Aging
  Delay

  Technical approach to maintain a ‘delicious state’

  As time passes, bread’s moisture and texture change, and ‘staling’ progresses.
  Samlip is developing dedicated improvers that slow bread staling by considering Korea’s manufacturing, distribution, and logistics flow, as well as seasonal weather changes.
  Samlip’s bakery anti-staling technology is not simply about extending shelf life; its purpose is to maintain softness, moistness, and a balance of flavor until the moment consumers actually encounter the product, so they can eat it with confidence.

  

  Key product - 56-hour low-temperature aged white bread

• 02

  Rice
  Fermentation
  / Species
  Fermentation
  

  Rice
  Fermentation
  / Species
  Fermentation

  The difference in deep flavor completed by fermentation

  Samlip is applying its self-developed ‘Species fermentation liquid’ technology to its products in order to strengthen the flavor of bakery products from the ground up. It completes this into a fermented flavor optimized for confectionery and baking with Samlip’s own enzyme and fermentation technology. This is not a simple flavor addition, but a technology that adds to bread the naturally created flavor components and umami produced through fermentation.
  In addition, based on this technology, Samlip is expanding beyond taste differentiation to the development of health and functional-enhanced products using fermentation-derived components, and is continuously increasing its competitiveness as a bakery-specialized company that designs taste and value together through fermentation.

  

  Key product - Species fermentation Series

• 03

  Bauli
  Panettone
  

  Bauli
  Panettone

  Soft volume created by one of the world’s top three fermentation starters

  Panettone starter is a fermentation starter with an excellent balance of yeast and lactic acid bacteria, and it is evaluated as one of the world’s top three fermentation starters together with rye sourdough starter and San Francisco sourdough starter. This starter naturally creates flavor and a soft texture during a long fermentation process, and it is characterized by raising both the bread’s volume and softness at the same time.
  Samlip introduced the natural panettone starter from the renowned Italian bakery *Bauli* and combined it with its own lactic acid bacteria fermentation technology to develop it into Samlip’s unique fermentation solution. Through this, it increases fermentation stability of the dough and makes the pore structure inside the bread uniform, realizing a bigger and lighter sense of volume and softness that lasts longer.

  

  Key product - Sun Milk Pang Series

• 04

  Roman Meal
  processing
  

  Roman Meal
  processing

  Healthy ingredients, as soft bread

  Whole wheat and whole grains are rich in nutrition, but they are ingredients that require high technical capability to realize in bakery products. The rich dietary fiber contained in the grain bran absorbs moisture slowly and, even after production, continuously draws in surrounding moisture, making bread easily dry and crumbly and accelerating staling. In addition, the bran of grains has a high possibility of microbial contamination, so product spoilage can occur quickly and the consumption period may become shorter, and when using seeds and nuts, there is also a risk of rancid odor.
  To solve these limitations of whole-grain bakery products, Samlip applies its proprietary technology of pre-processing Roman meal and grain mixes with the tangzhong method. Through the tangzhong process, the fiber in the grains is sufficiently hydrated and softened in advance, dramatically improving moisture stability and texture when applied to dough.

  

  Key product - Roman Meal White Bread

• 05

  Steamed
  Cakes
  Manufacturing
  

  Steamed
  Cakes
  Manufacturing

  Achieving an even more moist and soft texture with the “low-temperature steam method”

  Through steam cake products that apply the low-temperature steam method, Samlip is realizing a moist and soft texture differentiated from the existing oven method. The core of this method is ultra-low-pressure steam, which has higher humidity than regular steam and can be used for production even at low temperatures, helping retain the batter’s moisture and bake it evenly all the way through.
  Samlip’s low-temperature steam method is designed to minimize moisture loss inside the batter to maintain softness, reduce the phenomenon of drying out and becoming firm, and keep the cake’s inherent moistness and elasticity for a long time.
  In particular, Samlip is the only company in Korea operating six steam lines, and it has a unique manufacturing infrastructure that can stably realize the delicate quality of the steam process even in a mass-production environment.

  

  Key products - Story Series, Mr. Chef Cheesecake

• 06

  Low Sugar
  and Sugar
  Substitutes
  

  Low Sugar
  and Sugar
  Substitutes

  "Making sweet taste healthier, too” low-sugar desserts

  In bakery, sugar is not an ingredient only for sweetness. Sugar is a core technical element that holds moisture in the dough, forms structure, and creates color and aroma. So the moment sugar is reduced or removed, bread and cakes easily dry out, become crumbly, their color becomes lighter, and their flavor weakens.
  Samlip possesses core technology that maintains a balanced level of taste, texture, and appearance quality even in desserts with reduced sugar content or without using sugar. This is not a simple ingredient replacement, but a comprehensive technology that controls formulation, process, and even chemical reactions.

  

  Key product - Project:H

• 07

  Room
  Temperature
  Whipped Cream
  

  Room
  Temperature
  Whipped Cream

  Science of cream that keeps freshness

  Samlip has proprietary technology that realizes whipping cream that can be stored and sold at room temperature (15–25℃) without relying on refrigerated distribution.
  This cream can be distributed stably for 5 days or more based on the finished product standard without using preservatives, and provides a soft mouthfeel and flavor closer to fresh cream compared to margarine cream.

  

  Key products - Project:H Vanilla Bean Cream Castella

• 08

  Exclusive
  Source
  Development
  

  Exclusive
  Source
  Development

  Liquid solutions that design taste, from sauces to beverages

  As a comprehensive food company, Samlip possesses integrated technological capabilities to design and mass-produce all types of sauces across every category, including Korean, Western, and Chinese cuisine.
  It scientifically controls the physical properties, taste, and stability of each category and realizes the same quality even in a mass-production environment. Based on the above manufacturing technology, it is introducing B2B and B2C products through the development of customized dedicated products.

  

  Key product - PIG Balsamic Dressing

• 09

  Sandwiches
  Bacterial
  Control
  

  Sandwiches
  Bacterial
  Control

  Invisible technology for safer sandwiches

  Samlip is applying targeted microorganism control technology in order to secure food safety and distribution stability, the most important factors in fresh foods such as sandwiches.
  This technology is Samlip’s core technology that precisely controls specific microorganisms such as general bacteria and Bacillus, which are major causes of product spoilage, thereby securing both quality and safety at the same time.

  

  Key products - Sandwich, burrito

• 10

  Maintaining
  Freshness
  of Vegetables
  

  Maintaining
  Freshness
  of Vegetables

  Salad science that designs freshness

  Samlip operates a freshness-maintenance system that combines physical and chemical technologies in order to maintain freshness, safety, and texture, which are the most important in salad and vegetable products. This is a technology that integrally designs the entire process from washing to packaging, helping vegetables remain in the best condition until the moment they are delivered to consumers.

  ① Physical sorting technology in the washing stage

  Samlip precisely removes foreign substances and defective leaves that may be included in vegetables such as lettuce through Korea’s top-level washing and color-sorting facilities.

  ② Chemical freshness control in the packaging stage

  At the packaging stage, packaging technology is applied that prevents oxidation and suppresses microbial growth through control of residual oxygen volume.

  

  Key product - PIG Salad