CU Launches Korea University 1905 Strawberry Jam Mammoth Bread

The Harmony of Anggeum, Buttercream, and Strawberry Jam

Godae 1905 Strawberry Jam Mammoth Bread. (Photo by BGF Retail)

[Asia Economy Reporter Lim Chun-han] CU announced on the 10th that it will release the second official collaboration product with Korea University, the ‘Kodae1905 Strawberry Jam Mammoth Bread,’ starting from the 11th.

This product features bread made with dough fermented at low temperature for over 24 hours, topped with soboro for an even softer texture and a rich, savory taste. The cross-section of each bread is generously spread with green pea and whole red bean paste, and the topping made of buttercream and strawberry jam is placed between the bread layers.

The focus of this product is also on elevating the taste and quality to the level of a specialty bakery. Using strawberry jam made from seasonal domestic strawberries adds a sweet and refreshing flavor, and with a total weight of 230g, its impressive size makes it suitable as a full meal.

CU’s Kodae1905 Apple Jam Pastry, launched last month, has gained great popularity. The product ranked third in total sales in the dessert category during its first month of release last month, and cumulative sales have surpassed 200,000 units.

A BGF Retail official said, “We are confident that the Kodae1905 Strawberry Jam Mammoth Bread will lead this year’s dessert market in the industry and receive as positive a response as the Apple Jam Pastry,” adding, “We will continue to steadily strengthen our premium bread lineup.”