Bakery Review (October-November 2018)

Feb-Mar ’18

Hammer Food & Beverage Business Review

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Publisher cum Editor

Rajneesh Sharma

rajneeshhammer@gmail.com

Associate Editor

Swarnendu Biswas Resident Editor

Sharmila Chand (Delhi) Ashok Malkani (Mumbai)

E d i t o r i a l

Layout & Design

Hari Kumar. V Abhishek Singh Rathore Production Assistant

Mamta Sharma

Advertising Sales

Delhi: Debabrata Nath, Sumesh Sharma Director Sales

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Bakery Review is a bi-monthly magazine, printed, edited, owned and published by Rajneesh Sharma from 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028.

Editorial Policy: Editorial emphasis in Bakery Review magazine is on educational & informational material specifically designed to assist those responsible for managing Bakery & Confectionery business.

Articles are welcome and will be published on the sole discretion of the editor.

Disclaimer: The editor and publisher believes that all information contained in this publication are correct at the time of publishing.

Content published not necessarily are the opinion or view of the editor and publisher. Editor and publisher declines any responsibility for any action taken based on the information contained in this publication, including liability for error or omission.

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ndia’s bakery and confectionery industry is going through a number of happening trends. On one spectrum of the industry, innovative ways of cake decoration are becoming the rage, while on the other hand there is rampant experimentation with flavours and ingredients. Bakeries are also coming up with more healthy products than before, to cater to the demands of the health conscious age.

Now it is the exciting time for entering India’s bakery and confectionery industry, where the demand for creativity and innovation are at an all time high. In this issue, we have discussed some of the trends pervading through the industry; trends which have the potential to bring shifts in the character of the industry in the times to come.

Value added dairy products have potential to generate lucrative profits in India due to their higher margins as compared to liquid milk and skimmed milk powder segments. Our dairy entrepreneurs should give more focus on this aspect.

Already the lucrative VADP market in India is crowded with players and thus there is no time to waste for players thinking of entering this segment. VADPs also have influence in the bakery operations. In the Business Story, we cover some VADPs and also try to gauge the reasons behind the increased demand for value-added dairy products in post-modern India.

The feature on flour analyses for appraisal of dough characteristics by an expert can also interest the industry players as would the feature showing the bakery applications and health benefits of papaya. The Profile of a sugar flower artist can inspire many thinking of creating sugar flowers as their profession. The features on India’s chocolate business, and on the QSR business in India, do manage to give some relevant information and perspectives for our readers.

We hope that overall, this issue would give a holistic purview of the exciting bakery and confectionery industry of India, which has many latent possibilities to explore upon.

With this hope and with the hope of a sweet and Merry Christmas and sweet and happy New Year for the industry, I am hereby signing off. See you in the brand new 2019, with lots of new dreams and realities, with new hopes and promises…

Annual subscription rate within India is Rs. 500 and for overseas it is US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 for overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.

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Oct-Nov ’18

18 COVER STORY

Emerging Baking Trends

departments

26 BUSINESS

04

Event

32 FOCUS

12

News Scan

40

Profile

42

Trend

48

Product Preview

52

Interview

VADP Route for India’s Dairy Industry

Baking Art for Guests’ Delight

34 FEATURE

Flour Analyses for Appraisal of Dough Characteristics

38 PRODUCT

Can Add Health to Bakeries

44 INDUSTRY

Oct-Nov ’18

Impressive Future for the QSR Industry

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E V E N T

BAKERY REVIEW

SIGEP 2019

An Appointment with the ‘Talent of Worldwide Artisan Confectionery’

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IGEP, the international trade show of artisan gelato, pastry, bakery a n d t h e coffe e wo r l d i s n ow coming up with its 40th edition. It is an exclusive showcase of all latest trends and innovations for the operators in five supply chains. An exhibiting area of 129,000 sqm will be showcasing the very best of raw materials, ingredients, technology and equipments, furnishings and services. It is a show that enhances and rewards global excellence, presents new formats, supports global networking and promotes the growth of companies and professional operators.

The 40th edition of SIGEP will be held at Rimini Expo Centre, Rimini, Italy during 19th-23rd January 2019. This year it will look to the future, celebrating the tradition of the world´s leading trade fair for artisan confectionery, and pursuing the aim of highlighting the talent of great professionals, from the youngest to wellknown international masters. Organised

by Italian Exhibition Group, the world´s leading expo is dedicated to artisan gelato, pastry and bakery, and the coffee world.

After the record-breaking 209,135 visitors at the previous edition (with 135,746 Italian buyers and 32,202 foreign buyers from 180 countries), SIGEP is ready to accelerate further, in coherence with development strategies outlined by IEG´s five-year industrial plan.

The ingredients that ensure the expo´s success are well-known and appreciated.

The participation of the leaders in a logic of integration between product chains, international contests, reunions of the world´s confectionery Masters and specialist training makes SIGEP a success.

The schedule event this year is the Junior Under-23 World Championship, the Italian Senior and Junior championships, the selections for Pastry Queen 2020, and SIGEP Giovani. The selections will bring the elite of Italian bakery and

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confectionery professionals to the 40th edition of SIGEP. As far as pastry is concerned, the spotlight is on the fifth edition of the Junior World Pastry Championship, with the best young (under-23) talents competing for a coveted title of extraordinary quality.

Contestants from Australia, Belgium, Brazil, China, Croatia, the Philippines, France, India, Italy, Russia, Singapore and Taiwan will be competing for the title.

Selections to choose the participants has already been done in Croatia, the Philippines, France, India and Singapore.

The Italian team, selected at SIGEP 2018, is formed by Filippo Valsecchi (Lecco) and Vincenzo Donnarumma (Naples).

The Junior World Pastry Championship, conceived 10 years ago by Master Pastry Chef Roberto Rinaldini, will have ´Flying´ as its theme this year and each contestant will have the support of a team to help him/her show his/her talent in the seven tests involved. The competition will be staged on the first two days of SIGEP in the Pastry Arena (Hall B5) and the awards ceremony is scheduled at 5:00 pm on Sunday 20th January 2019.

The new feature in SIGEP 2019 will be the International Pastry Camp, a valuable opportunity to show the evolution of

the pastry schools that are emerging throughout the world. The best young Pas t ry C h efs w i l l a r r i ve f ro m s eve n countries — the ´pastry stars´ of the future who will show their skills in the Pastry arena, making the world´s typical desserts on 21st January.

Another showcase is added to the traditional SIGEP Giovani, scheduled for 23rd January, with the participation of Italian schools, in collaboration with Conpait, Pasticceria Internazionale and Castalimenti. As of this year, SIGEP Giovani officially becomes one of the key events of the pastry arena calendar.

At the 40th SIGEP, another key element will be the spectacular ‘Star of Sugar’ contest, which is added to the pastry events.

International sugar masters will present their spectacular creations in an area adjacent to the pastry arena at the expo, where they will remain on the show, for all five days.

The Pastry Event Sponsors are Valrhona, Besozzi Oro, Debic (Silver Sponsors); H au s b ra n d t , La S p a z i a l e, S i l i ko m a rt (Technical Sponsors); Bragard, Bravo, Cascina Italia, Kitchenaid, Laped, Irinox, Lainox, Sagi, Selmi, Sirman (Media Partners); Pasticceria Internazionale, Il Pasticcere, Dulcipas, Punto It, Il Gelatiere Italiano, Dolcesalato, Konditorei&Café.

Oct-Nov ’18

Oct-Nov ’18

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JPIC Moments

Junior Pastry Indian Cup 2018

The Sponsors & Supporters of JPIC 2018 with HAMMER Team

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The Winners of JPIC 2018, Vandana Balaji Konidala & Kush Jadav of Academy of Pastry Arts India Bengaluru, Celebrating with the Academy Fraternity and Students

Oct-Nov ’15

TEAM PRESENTATION Academy of Pastry Arts India Bengaluru

Whitecaps International School of Pastry Bengaluru

THE WINNERS

Vandana Balaji Konidala & Kush Jadav of Academy of Pastry Arts India Bengaluru

Academy of Pastry Arts India Gurugram Sonali Tandon & Sakshi Grover of Academy of Pastry Arts India Gurugram

Rustomjee Academy for Global Careers Pvt. Ltd., Mumbai

Mentors & Judges JPIC 2018

JUDGING

Oct-Nov ’15

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E V E N T

BAKERY REVIEW

Hospitality Personnel and War Veterans Awarded at the 8th Annual Convention and Awards

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ospitality Purchasing Managers’ Forum or HPMF hosted its 8th Annual Convention and Awards during 25th-27th October 2018 at The Gateway Hotel Ganges, Varanasi.

Here it deserves a mention that HPMF was initiated with a vision to develop procurement professionals in India’s hospitality industry through exchange of procurement knowledge and networking at different avenues. The forum is a non-profit organisation with more than 2100 members.

The gathering saw more than 400 h o s p i ta l i ty vete ra n s a n d e s p e c i a l l y purchasing personnel from the hospitality i n d u s t r y w h o c a m e f ro m M u m b a i , Hyderabad, Pune, Ahmedabad, Bengaluru, New Delhi, Chennai, Goa, Guwahati, Jaipur, Indore, Nagpur, Vadodara, Bhubaneswar and Puri.

The two fruitful days were spent in insightful debates, discussions, meetings and fun. The programme was put together

by N i t i n N a g ra l e, G e n e ra l S e c reta ry & Fo u n d e r of H P M F a n d ot h e r co re committee members. Aman Nath, the Chairman of Neemrana Hotels, was the Chief Guest of the event. Aman Nath also gave a presentation titled ‘Success Story of Neemrana Hotels’ on the second day of the convention. FSSAI and its Impact on Purchasing; Block Chain in Hospitality Supply Chain Management;

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Is the Hospitality Industry Geared Up for the Plastic Ban in the Country; Achieving Excellence in Chaos and Change are some of the industry relevant topics discussed during the convention.

Eight war veterans, who have made sacrifices for the country, were felicitated by the Hospitality Purchasing Managers’ Forum (HPMF) on the first day of the two-day annual convention. Among the veterans honoured was Deepchand Kayyat Nashik, who lost his legs and his right wrist during a war.

Apart from Nashik, the war veterans who were honoured were Major General Dilawar Singh, JW Nalin Talwar, Subedar Uday Ram, Brigadier Sushil Bhasin, Lt. Colonel Ramesh Kumar Chhetri, Commander Keshav and Major Aval Sethi. Each of the veterans selected for the honour now works for the development of the society.

Among these, Major General Singh works in the area of youth development.

JW Talwar, who was in the Air Force and served during the Kargil war, had, in addition to that, been present during 26/11 attacks in Mumbai as well as during the Parliament attack of 2001. During 26/11, he killed two terrorists and now works to help people achieve sobriety.

Subedar Uday Ram works with farmers, while Col. Chhetri works with liver donors.

Aval Sethi, a decorated officer, who is

known to have killed many terrorists, works with PROTEGA and supports the third gender.

Nitin Nagrale said that bestowing this honour was part of the HPMF tradition.

"Last year, we honoured social reformers, i n c l u d i n g a g e nt l e m a n w h o s o l d h i s property worth crores and donated it to an ashram. He now works in the same ashram. This year, we thought why not felicitate those who have secured the borders of the country," he said.

The Hospitality Purchasing Managers’ Forum (HPMF) handed out 23 awards during its eighth anniversary celebrations, honouring Mohan Deshpande (Director Procurement - Aspa Watermelon Hospitality Infrastructure, Pune) and VT Alexander (Purchase Manager - Crowne Plaza, Kochi with the Lifetime Achievement Award.

In addition to that, Kaushik Jhingan (Director - A1 Avighna Associates, Delhi), Man Singh Rathore (Chief Procurement and Materials Officer - Berggruen Hotels Pvt. Ltd., Mumbai),and Subramanyam Natarajan (Director Procurement - Oterra, Bengaluru) were awarded Living Legends Awards.

All of them have spent more than four decades in the hotel industry. Of the 54 submissions, 42 were nominated and 23 winners were selected. The event took place at a heritage boutique hotel, Virasat Haveli, in Varanasi

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BAKERY REVIEW

Meet the Winners of 15th Annual Chef Awards by Indian Culinary Forum Celebrity Chef Sabyasachi Gorai was awarded with Golden Chef Hat, while Chef Ashish Bhasin was awarded with Silver Chef Hat, and Chef Sangeeta Dhar won the Lady Chef Of The Year award

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he 15th Annual Chef Awards 2018 organised by the Indian Culinary Forum (ICF), came to a grand culmination at the Hotel The Leela Ambience, Gurugram on 4th October. Niti Aayog's CEO, Amitabh Kant was the Chief Guest at the award ceremony, that honoured the top kitchen talents from across the country.

More than 500 professionals from the hospitality industry, along with students, attended the ceremony.

“A hotel can run without a manager but it cannot run without a great Chef,” he said, adding

that the country must learn to honour its Chefs.

Celebrity Chef Sabyasachi Gorai was awarded with Golden Chef Hat, while Chef Ashish Bhasin was awarded with Silver Chef Hat and Chef Sangeeta Dhar won the Lady Chef Of The Year award.

“This is our 15th Year of Annual Chef Awards and with every year, these awards are getting bigger and better. We have more than 12 categories in which professional Chefs and students participate and showcase their culinary skills. This year we have introduced a new category— Pastry Chef of the Year —

List of Winners: Lifetime Achievement Award

Chef P. Soundarajan, Mahendra Holidays

Golden Chef Hat

Chef Sabyasachi Gorai, Lavaash

Silver Chef Hat

Chef Ashish Bhasin, The Leela Ambience, Gurugram

Pastry Chef of the Year

Chef Vivek Chauhan, Imperial Hotel, New Delhi

Lady Chef Of The Year

Chef Sangeeta Dhar, Pacific University, Udaipur

Food writer Award

Mr. Arun Wali

Masterchef International Cuisine

Chef Vivek Shukla, Radisson Hotel, Gurugram

Masterchef Oriental Cuisine

Chef Druba Thapa, Radisson Hotel, Gurugram

Master Chef North Indian Cuisine (One Specific Region)

Chef Mohan Kalia, Radisson Blu, Dwarka

Master Chef South / East/

Chef Kanaparthi Ravindra Babu -

West Indian Cuisine (one specific region) Country Inn And Suites, Sahibabad Master Chef, Kebabs

Chef Radha Krishan ,Country Inn And Suites, Sahibabad

Master Chef, Indian Sweets

Chef Sukanta Pal, Lemon Tree Hotel

Master Chef, Baker

Chef Digamber Singh, Old world Hospitality

Kitchen Artist

Chef Mahesh Kumar Shrivastava , Samrat Hotel, ITDC

Master Chef International Confectionary

Chef Anoop Singh, Le Meridien, New Delhi

Student Chef of the Year

Chef Arushi Gupta of International Institute of Culinary Arts

Chef Ankit Mehta of Banrasidas Chandiwala Institute

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which has gained a lot of traction among the Chefs from across the country,” said Anil Bhandari, Chairman, Indian Culinary Forum.

“These awards give them a motivational boost to perform better and excel with more proficiency,” said Chef Davinder Kumar, President, Indian Culinary Forum.

“We at ICF strongly believe that this generation is the future of Indian culinary world and we have always worked for the betterment of the Chef’s community. It is important to raise the bar and take the existing work to the next level to match up with the international standards,” he added.

ICF hosts the 'Annual Chef Awards' as a part of the celebrations of International Chef’s Day on 20th October.

EVENTS’ CALENDER SIAL Middle East 10-12 December 2018 Abu Dhabi National Exhibition Centre ADNEC, Abu Dhabi, UAE www.sialme.com

Sigep 2019 19-23 January 2019 Rimini Expo Centre, Italy www.en.sigep.it

SIRHA 2019 26-30 January 2019 Eurexpo, Lyon, France www.sirha.com/en

Gulfood 2019 17-21 February 2019 Dubai International Convention & Exhibition Centre, Dubai www.gulfood.com Alimentaria Mexico 2019 5-7 March 2019 Expo Guadalajara Mexico www.alimentaria-mexico.com Aahar 2019 13-17 March 2019 Pragati Maidan, New Delhi www.aaharinternationalfair.com

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N E W S

S C A N

ITC’s Fabelle Launches 'Ruby Gianduja’ Chocolate Fa b e l l e , t h e h o m e grown luxury chocolate b ra n d f ro m I TC Ltd., launched in November India’s f i rs t - e v e r r u b y chocolate in the form of Fabelle’s 'Ruby Gianduja.'

Launched in collaboration with cocoa company Barry Callebaut, Ruby Gianduja is the modern day rendition of an Italian delicacy from the Napolean era, which is crafted from rich milk chocolates infused with roasted Turkish hazelnuts.

“It has been our continuous endeavour to provide unique chocolate experiences to the Indian consumers and today’s launch is a firm step in that direction,” said Hemant Malik, Divisional Chief Executive – Foods, ITC Ltd. Made from the Ruby cocoa beans, which are found in Brazil, Ecuador & Ivory Coast, Ruby chocolate became an immediate global sensation after it was introduced to the world by Barry Callebaut in 2017.

The making of Ruby chocolates is considered a major development for the food and beverage sector as they were created 80 years after the launch of white chocolates as the third type of chocolates, besides dark and milk chocolates.

Ruby chocolates are an intense sensorial delight with their natural ruby colour and unique berry fruity taste, which is brought alive as a result of the expert selection and meticulous processing of the ruby beans.

The limited edition box of 12 cubes of Ruby Gianduja is priced at Rs. 1295.

PizzaExpress Introduces 'Romana' Pizza PizzaExpress recently introduced the 'Romana' pizza, a scrumptious, thin-crust pizza that is served with exotic toppings and simple, fresh i n g re d i e nts . B i g g e r, thinner and crispier, the Romana base is inspired by the real pizzas made in Rome.

The speciality of this pizza is its range of toppings that includes s e v e ra l i n t e re s t i n g ingredients. Romana Pizza comes in 15 variants such as Pollo Forza, Cipolla Piccante, Fungi di Bosco, Etna, American Hottest, IL Padrino 65, Apollo, Padana, Pollo Ad Astra, Melanzane Piccante, Margherita Bufala, New - Verdure Bianca, Pomodoro Pesto, Polpette Bolognese, and Pollo Coriander Pesto.

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BAKERY REVIEW

Keventers Ventures in to Ice-Cream Business India’s iconic dairy brand, Keventers, has expanded its product portfolio with the introduction of Ice Creamery ice-cream parlours designed to serve a wide range of premium flavours.

It has so far opened icec re a m p a r l o u rs at t h re e prime locations in the Delhi N at i o n a l Ca p i ta l Re g i o n (NCR) — Select City Walk Mall, DLF Promenade Mall and Ambience Mall, Gurgaon.

Additionally, the brand is also planning to add three more outlets across Delhi-NCR by the summer of 2019. Known for its milkshakes, Keventers said its ice-creams are composed of pure milk fat and is denser, richer and thicker than regular ice- creams designed especially as pure decadent treats for the senses.

“We at Keventers are thrilled to expand our business to add a whole new range of premium and exciting ice-creams. Ice-cream is a dynamic sector and we are confident that our customers will love our new offering,” said Kamaljit Singh Bedi, Chief Operating Officer, Keventers.

“Innovation has always been at the core of everything we do at Keventers and we have been steadily working towards diversifying our dairy portfolio. We look forward towards adding more delectable dairy products in the future,” he added.

McDonald’s Introduces Rice Dishes in South and West India Globally renowned for its burgers, the fast-food major McDonald’s has now rolled out rice dishes at its restaurants in southern and western parts of India with the introduction of two variants — spicy rice and cheesy rice.

McDonald’s said it would continue to build a rice platform and introduce new rice-based offerings over time.

“The consumer insights showed that consumers want a familiar and a filling meal, especially during lunch and dinner.

Rice is a common staple food for people across the country and fits in very well as a meal option after bread and naan,” The Hindu quoted the company as saying in a statement.

The rice meal served by McDonald’s includes layers of basmati rice, bulgur and vegetables such as carrots, onions, zucchini, peas and corn.

People who love to eat non-vegetarian food would also not be disappointed as the rice meals come with non-vegetarian variants as well.

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BAKERY REVIEW

USA Pears Back in India Market W i t h a n a i m t o p ro m ot e awareness on nutritious diet, healthy lifestyle and the benefits associated with pears, the US-based Pear Bureau Northwest (PBNW) recently organised an interactive session with the Indian blogger community in Mumbai.

The Pear Bureau Northwest was established in 1931 as a nonprofit marketing organisation to promote, advertise and develop markets for fresh pears grown in Washington and Oregon. Pears from these two states in the US are distributed under the USA Pears brand.

Over the years, India has emerged as one of the fastest growing markets for USA Pears. This is primarily due to the Indian fruit market’s demand that has seen an upward trend because of a prospering urban middle class, an enhanced exposure to the cultures of different countries, and a rising demography of health-conscious people.

The Mumbai event was hosted by Jeff Correa, the Director of International Marketing, PBNW. This promotional outreach by USA Pears was aimed at strengthening the consumer awareness about the excellent quality of USA Pears.

“India is one of the most important markets for USA Pears. With the Indian consumers becoming more health conscious, it has given us the opportunity to reach out to maximum of them, spreading the awareness about benefits and quality of USA Pears, thus, making it an ideal choice of fruit,” Correa said at the event.

Pears are an excellent source of fibre. USA Pears contain Levulose, a natural sugar, that can satisfy the sweet cravings for everyone, even for diabetics without guilt.

This season, USA Pears entered the India's market with two varieties of Anjou, both green and red. Also, for the first time, a small volume of Starkrimson and Bartlett Pears were brought to the India's market.

Hyderabad Evolving its Restaurant Kitchens A combination of Arabic, Persian and Turkish food cultures, the traditional Hyderabadi cuisine is truly extravagant that goes far beyond biryanis, kebabs, and haleem. Slightly sour, richly endowed with nuts, assorted spices and cooked in ghee – food from the Nawabi land has to be enjoyed to be believed. Known for its rich delicacies, Hyderbadi cooking style is all about dum, and slow cooking to get the flavours enriched in the dish. Along with the tandoori style of cooking, biryanis are the greatest export sensation of Hyderbadi cuisine.

Famous for its minarets and pearl-bazaars, Hyderabad has also become a hub of trade and commerce and IT. Evolving in every aspect, Hyderabad is gradually welcoming latest cooking technology in its restaurant kitchens as well.

Rational India Chefs claim to have researched and developed the Hyderabadi cuisine in the SelfCookingCenter® India Edition over the last few years. They showcased several authentic Hyderbadi dishes cooked in the SelfCookingCenter® India Edition at an exclusive live cooking event at the NITHM college.

“It is possible to prepare dishes like Hyderabadi biryani, mirchi ka salan, chapla pulusu, dum ka murg, dum ki ran, double ka meetha in theSelfCookingCenter® India Edition in much lesser span of time, hence saving energy and time,” said Toshit Sharma, National Corporate Chef for Rational India. “Around 60 restaurants in Hyderabad are already using Rational in their daily business without compromising on food quality and consistency,” he added. Rational India organises weekly live cooking events without any obligations for their potential customers.

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Oct-Nov ’18

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N E W S

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Driving Passion School for European Pastry (SEP)

Chef Anil Rohira

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aking & pastry is one of the fastest growing verticals in food industry in India. Indians now being more health conscious, are shifting towards sweet & savoury baked products, away from masalas & tadkas. It is very difficult to find someone who doesn’t have passion for dessert, but very few are talented and passionate to learn and turn desserts into works of art.

There are few careers that let one express individual style and creativity while giving the instant gratification of seeing consumers enjoying one’s work. And that’s the driving force behind baking & pastry making. Young aspirants who are ready to put their talents to the test in this profession, the place to start is ‘School for European Pastry’ (SEP) in Mumbai.

SEP focuses on the pastry arts and provides world class education ­­— ranging from plating a dessert to preparing confections to managing a commercial kitchen.

SEP is surrounded and inspired by talented and creatively driven students. At SEP the students are pushed, challenged and supported by experienced faculty. Here one works on fundamental pastry and baking

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Chef Vikas Bagul

techniques, desserts, cake decoration and pastry arts. The individuals apply skills to make chocolate, other confections, and center pieces, as well as classical, glazed, iced, moulded, cream-filled, wedding and display cakes.

SEP is the first school in India to achieve level 3 certification from ’City and Guilds’.

At SEP, they believe a good pastry tells

you a story of a perfect blend of sheer craftsmanship; thoughtfully selected quality ingredients and the fine aesthetics of art.

Making a pastry is an experience in itself and they love to cherish this experience every single day. With them one discovers several facets of pastry making through an entire spectrum of flavours and textures.

Under the tutelage of world renowned Chefs, the institute helps in uncovering the secrets of high-end pastry making and imparts a hands-on experience; an

experience that covers the exciting journey from being a passionate student to being a well-rounded professional. SEP’s international standard facilities, state-of-the-art equipment, ideal tools, creative ambience and precise techniques help create a unique chemistry between student and pastry making experimentations. The atmosphere at SEP is imbibed by the love for the art of pastry making and with the right skill sets and it moulds passion of the students in the right direction.

The work of a Pastry Chef is not much different than making a beautiful painting or creating music. Just as there are many colours or notes, there are many flavours and styles in pastry making. The beauty lies in how well these are combined with the right ingredients by following the exact formula to create pure magic through taste and presentation.

The faculty at SEP has been creating this magic for years. Chef Anil Rohira and Chef Vikas Bagul at SEP provides a unique combination for the overall development of a student. They assure students are up to date on trends across the entire culinary industry, including international flavours. Moreover, here one has an opportunity to learn critical thinking and business basics, including the principles of ordering food, equipment, and supplies.

SEP offers multiple courses like intensive 6 months diploma in baking and pastry, 6 weeks certificate in eggless baking and pastry, 2 week introduction to pastry and baking, regular weekend classes as well as master classes conducted by world champions and world renowned Chefs like Chef En Ming Shu, Chef Ewald Notter, Chef Nicholas Lodge. It offers opportunity to work with the best ingredients, equipment and infrastructure.

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C O V E R

S T O R Y

BAKERY REVIEW

Emerging Baking Trends Change is the only constant thing in life. Like the seasons change so do the people’s desires and their taste for food. Some of the popular and mouth-watering food preparations come from the bakery industry. Parties and festivals seem incomplete without bakery products, which offer a wide variety of flavours and colours.

No birthday or wedding party is complete without cutting an exotic cake. But cakes are only one of the desirable products of this industry. Doughnuts, puffs, pastries, etc., are all delectable items that can leave one desiring for more. But, as everyone is aware, being fed the same dish repeatedly brings in boredom. At the same time, an exhilarated feeling is being felt when we consume new food items, particularly bakery products. The industry is thus always keen to experiment with new dishes. Ashok Malkani examines the likely trends for India’s bakery industry, for the coming year.

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Oct-Nov ’18

BAKERY REVIEW

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akery industry in India is modernising and is constantly changing in terms of product range and services.

Experimentation has become a key driver in India’s pastry market and a way to spark interest with younger consumers in particular. One way in which everyone’s interest is quirked is by using unusual flavour combinations.

Ring out the old and ring in the new has become one of the criteria in the bakery industry to prosper and flourish. Trends keep changing and, as the year comes to an end and as we are about to enter a new one, the demand for Christmas and New Year cakes is on the rise. So what are the new trends for these cakes and the ones to follow in the New Year, as well as the bakery trends in the forthcoming year, in the context of India’s bakery and confectionery industry?

The demand for cakes is going to be on the rise in India’s bakery industry, not only for the Christmas and New Year, but also for other festive occasions, as people are seen replacing traditional mithais with cakes during festive occasions.

Rahul Dhavale, Executive Chef, The Westin Mumbai Garden City, averred, “Nowadays, cakes have taken over almost all festivities. Sweetmeats are slowly going out of the league. People intend to celebrate the occasion with something sweet, flavourful but healthy which is offered in the form of a cake.” “ I s t ro n g l y b e l i eve ca kes wo u l d completely take over sweetmeats. The increasing popularity of customisable cakes is the driver for global cake market. With the rise of in-store bakeries and innovative product offerings from the small, regional, and international suppliers, the cake market is making its presence felt, at the global level,” declared Ashutosh Gairola, Pastry Chef at Renaissance Bengaluru Race Course Hotel.

“Although preferences may vary, people are seen increasingly inching away from traditional Indian sweets and switching to celebrate most festivals with cake,” disclosed Shashi Bhuwan Gopal, Pastry Chef, The Westin Hyderabad Mindspace.

Pradeep Rawat, Pastry Chef, JW Marriott Mussoorie Walnut Grove Resort & Spa, concurs with the view that cakes are replacing sweetmeats. “There has been a considerable influence by the west on the Indian market. Traditional sweets are being replaced by cakes and pastries for

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celebrations across India,” he affirmed.

“The trend of traditional sweet meats is not dying out but cakes are definitely a more preferred choice among a segment of our population,” he added.

Jitender Kumar, Pastry Chef, Aloft New Delhi Aerocity, also speaks with a similar frame of mind. “People’s preferences vary.

Some prefer cakes whereas others prefer mithais. But one can see that cakes are definitely replacing traditional mithais across all the festivals. At Aloft New Delhi Aerocity, we cater to the unique needs of our patrons and have an expert team of culinarians that can craft up a cake for any occasion,” he elaborated.

Rajkumar, Pastry Chef, The Suryaa, New Delhi, however, differs with the view of cakes replacing sweetmeats. He declared, “Being in India, it is quite difficult to replace sweetmeat (mithai) with any other options.

However, people are getting globalised and we do get different requests during the festive season for cakes.”“Cakes and pastries can be additional treats during our festivals but cannot replace sweetmeats,” he observed.

Cake Decoration Cakes these days, in order to be attractive, have to be exquisitely decorated. It is found

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that the Instagram baking community is vying to outdo each other with towering layer cakes and intricate butter cream masterpieces. So, what would be the top baking and cake decorating trends for the forthcoming New Year?

“Rustic naked cakes, alcohol infused cakes, drip cakes, black icing cakes, shards, fresh florals are liked most by Gen Z and the same will be the top cake decorating trends in India, “ disclosed Ashutosh Gairola. “There are also numerous ways of decorating cakes with fresh fruits and berries. Their beauty and freshness give a whole new dimension to cake decorating,” he expressed.

“Some cake decorating trends which are here to stay include, rustic and classic cake, for e.g.: naked cakes, gravity defying cakes, etc.” Ashutosh pointed out. “Fresh fruits have always been an eminent part of decorating cakes. They are being used in dehydrated form of relishes, inserts and fruit mirror glazes,” he affirmed.

“Chefs are using various techniques for decorating cakes. Mirror glazes, nut glazes along with the usage of fresh fruits that are attractive and appealing, are apt decorations for cakes and pastries,” stated Pradeep. “Seasonal fruits as decorations for cakes are becoming extremely popular.

Everything from the colour, variety and taste add to a unique element in cake decoration. Some popular fruit toppings include cherries, blueberries, blackberries, cranberries, etc.,” he pointed out.

“These days, with changing trends, cake decoration is becoming fancier. Customers want their cakes to be customised as per their wishes & this gives us an opportunity to get creative and think out of the box,” expressed Amit Chakraborti, Executive Chef, Banjara Restaurant, Mumbai. “Fresh fruits play a major role in the garnishing of cakes,” he added.

“The new trend in baking is being rustic and the cake decorating trends are becoming more classic, using coloured glazes,” said Shashi Bhuwan Gopal.

“Fresh fruits also help in adding an interesting element. Not only do they taste fantastic and are healthy options but they also look visually appealing. Kiwi, dragon fruit, mango and strawberries are some of the popular dessert toppings,” Shashi affirmed.

“Nowadays, as people are becoming more health conscious, the final decorations on cakes are also being tweaked to suit

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Jitendra Kumar

Rajkumar

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healthy trend. Cakes are decorated by using organic and real fruits, which also helps in balancing the sweetness naturally,” iterated Jitender Kumar.

“Fresh fruits will be replacing canned fruits when it comes to decorating cakes in India’s bakery and confectionery industry.

It is a comparatively healthier option. We have a seasonal menu at our property, Aloft New Delhi Aerocity, which allows for a nice change in taste and flavour. For instance, fresh strawberries are a really popular and delicious choice of cake decoration,” elaborated Jitender Kumar.

Rajkumar affirms that decorative cakes are very much popular among kids and millennials in urban India. “They are in high demand during weddings, engagement ceremonies, birthdays, bachelorette parties, company event functions, etc. They are decorated as per the theme and occasion, as kids and millennials are very particular about the design elements,” Rajkumar pointed out.

“Cake decoration with fresh fruits is a trendy and creative way to make the cake look elegant. While decorating the cake with fresh fruits, one thing should be kept in mind: That the fruits should not decolour the cake. One should also be careful to ensure that the cake does not lose its original identity and the fruit taste matches with cake flavour,” he elaborated.

and subtle botanical flavour which could transform the middle road chocolate, vanilla or berry cake into something memorable.

“In the bakery sector, some new trends in flavours include Yuzu, cotton candy, activated charcoal, acid (Strawberry balsamic) & pink grape fruit,” disclosed Rahul.

“To impart new and exciting colours and flavours, ruby chocolate will show up in more bakery products, pastries, and other desserts. This pink chocolate is not as sweet as milk chocolate and has a hint of berry. The creative bakery applications for the ruby chocolate are seemingly endless,” stated Ashutosh.

“In 2017, French chocolate manufacturer Valrhona introduced the first range of fruit couvertures, called Inspiration. The process involves blending chocolate and fruit or nuts, to produce a combination of the two, perfect for creating new pâtisserie.

The trend of couvertures is likely to be more prominent in 2019. These come in strawberry, passion fruit and almond flavours, with no artificial colouring, artificial flavours or preservatives,” he elaborated.

“I am a big fan of farm-to-table desserts. Baking with locally sourced organic ingredients is so satisfying that I think it will quickly become an easy and delicious habit with many Bakery Chefs in India,” he added.

“Incorporating local flavours by using Indian spices along with fruits – for example, jamun and phalsa – is a new trend in India’s bakery sector, and we see this trend continuing,” conveyed Jitender Kumar.

“Incorporating trending elements such as matcha tea powder and activated charcoal powder are some of the new happenings in India’s bakery sector that

have become popular,” aired Shashi.

Amit Chakraborti concedes that trends in India’s bakery sector are changing around the country. “We see new flavours, fruit fillings, glazes & even fondant becoming popular with the Pastry Chefs. We are surely catching up with the international trend with entry of all these items,” he articulated.

“In the baking industry, innovation is the key to success. Bakers have to regularly experiment with various flavours and amalgamations in order to keep their audience interested. Chefs in India are now increasingly seen incorporating unique and creative combinations of sweet, sour and bitter flavours in their recipes,” Pradeep explained.

“We, at our bakery shop, French Crust at The Surya Hotel, New Delhi, always prefer to go fresh and that is the reason we have flavour of the month dedicated to each month separately in our bakery shop,“ asserted Rajkumar.

Experimentation with Flavours Experimentation has become a key driver in the cakes and pastry market of India. One way of sparking interest in bakery products among the younger consumers is by sprucing the products with unusual flavour combinations. It is believed that floral notes would be favoured during the coming year as flower power brings a mysterious

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Catering to Health Conscious Health consciousness among the consumers has been conspicuous all over the globe.

M a n j u n at h Re d d y, a l e a d a n a l ys t at Technavio, says in the company’s report on the bakery sector, “Numerous health benefits of gluten-free bakery products have increased their popularity in the Americas and Europe. Vendors have gradually begun to split their focus on health and indulgence cakes and pastries in western Europe and North America. High fibre bakery products are witnessing robust retail sales in Latin America and Asia-Pacific.”

The recently published report by IMARC Group, titled ‘Indian Bakery Market: Industry Trends, Share, Size, Growth, Opportunity and Forecast 2018-2023’ states that availability of innovative bakery products containing

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Pradeep Rawat

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multigrains and whole wheat with low trans-fat and calorie content has increased the consumption of bakery products. Yeast and sugar too is becoming a taboo with the consumers. With these two important ingredients becoming less acceptable, what do the bakers do?

Rahul revealed, “Earlier, breads were leavened with the help of commercial yeast but now bakers are cultivating their own natural starter or yeast – nurturing and feeding it to keep it alive and at the same time using it for leavening. Sour doughs are the apt example of the naturally leavened yeast bread. Chemical leaveners are used widely, namely - baking soda, baking powder, which are safer substitutes to commercial yeast. No yeast bread is another example.”

“Millennial preferences include something which is flavourful yet appealing to the eye and which does not compromise with their health. The young generation is not just interested in tasty food, but also with its composition,“ he added.

Here, one may mention that fermented food have become firmly established as an important part of many Americans’ diets. Sourdough breads are believed to be benefitting from this renewed interest in fermented food. Bakeries can make the most of the fermentation frenzy by offering their customers a range of breads made using natural bacteria and yeast.

However, sourdough comes with special challenges, such as the investment of more time in the rising process than required for other types of bread and the need to keep the starter bacteria alive.

Jitendra Kumar contended, “Bakers cannot completely do away with yeast as many key products like bread requires it.

However, they are opting for natural forms of yeast and other leavening agents like baking powder and baking soda. Nowadays,

as people are becoming more health conscious, the final decorations on cakes are also being tweaked to suit a healthier trend. Cakes are decorated by using organic and real fruits, which also help in balancing the sweetness naturally.”

“Millennials are increasingly becoming health conscious and opt to avoid any form of carbs, especially flour. Bakers have come up with ready solutions to these demands by incorporating flourless, gluten-free and sugar-free dessert recipes,” Jitender Kumar observed.

“Consumers nowadays are extremely conscious of their health. Bakers are aware of this and are switching to healthier a l te r n at i ves of o r i g i n a l i n g re d i e nts .

Unhealthy ingredients like yeast can be replaced with baking soda, lemon juice, vinegar and buttermilk. These alternatives are easily available and can be used as a USP to sell the bakery products,” pointed out Pradeep.

“Chefs are also incorporating sugar-free

desserts and using fresh fruits as natural sweeteners as people are getting extremely particular about their sugar intake,” he stated.

“As far as sugar is concerned, bakers are switching to healthy alternatives such as stevia, banana and other fruits which act as natural sweeteners,’ declared Shashi.

“The millennials, being a health conscious generation, prefer to opt for healthy alternatives without sacrificing on the taste of the product. For instance, they are choosing pastries which are made with fruits, vegan, low-fat, gluten free and dairy free products,” Shashi pointed out.

As h u to s h G a i ro l a , h oweve r, h as a different view. “It is a myth that yeast is not healthy. Yeast is very important to keep your digestive system healthy and in balance. The right amount of yeast in your body helps your immune system to be strong,” he asserted.

“Bakers have started using nutritional yeast. Nutritional yeast is used to bake bread and brew beer. This yeast is grown specifically to be used as a food product.

It has a cheesy, nutty or savoury flavour.

Nutritional yeast is a versatile food that works with nearly any type of diet or eating style. It is naturally low in sodium and calories, as well as is fat-free, sugarfree, gluten-free and vegan in character,” Asutosh proffered.

“As far as sugar is concerned, it becomes difficult not to use traditional refined sugar in bakery products. But sugar in baked goods is not just for flavour: it affects the lift, texture, moisture, browning, and a host of other aspects, so swapping an alternative sweetener for traditional refined sugar in a recipe might require some experimenting before you achieve the perfect result. Agave nectar, stevia, cane syrup and molasses, coconut sugar, jaggery are some good alternatives and substitutes,” he elaborated

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further.

“If we talk about some basic recipes like making of cookies, we generally completely rely on yeast. However, in some cases it can be replaced by baking soda and lemon juice depending upon recipe’s requirements.

Furthermore, lemon juice can be replaced with butter milk or milk combined with vinegar,” averred Rajkumar. “ H ow t h e b a ke ry p ro d u ct ca n b e sweetened depends upon the guests’ preference i.e. if they request for sugar-free cakes, same is being baked and served to them at The Surya, New Delhi,” he disclosed.

Amit Chakraborti is of the opinion that “yeast is an integral part of baking and it is just a taboo that it is not healthy. It is a good source of Vitamin B as well as iron & zinc, which strengthens muscles & bones.”

“But as far as sweetening of bakery products is concerned, with the rise of health watchers, we are challenged to sweeten the dessert with better options. Apart from sugar, we, at Banjara restaurant, GoldFinch Hotel, Mumbai, use palm jaggery & coconut sugar to sweeten our desserts,” informed Amit.

“To satisfy millenials, who are generally more health conscious, we, at Goldfinch, try to create new healthy bakery products.

We try fusion & options that can be of nutritional value for this generation,” he expressed.

Amit Chakraborti Experimenting with new flavoured glazes and types of doughnuts such as savoury doughnuts are gaining pace. Bakers are also trying to make their products healthy so that the people can enjoy these guilt free,” he pointed out.

“During the coming year, low in sugar and fat and gluten-free bakery snacks would be the preferred choice. Some of them would be: granola snack, rice crispy bar, oat & raisin cookies, dehydrated fruits, dried berries, roasted seeds and nuts and multigrain cookies,” opined Rahul.

“People are also introducing different flavours, fillings, presentation in doughnuts.

Product Preferences of Millennials Generation Y, aka millennials, represent a key segment of today’s consumers. These 19 to 35-year-olds are the ones who will drive the demand for various bakery products, for various reasons. Speaking with them, one finds that they like diverse, fresh and healthy food. They also value taste. New or unique food and flavours make them feel satisfied at restaurants. Appealing taste and flavours are the most important factors for a majority of them when ordering for any food item, including bakery products.

So how do the bakeries intend to keep this generation informed about the nutritional value of the products on offer and what are the items likely to be preferred by them during the year?

Pradeep Rawat feels, “A brief description about the product and its nutritional value on a label would go a long way in making them aware of the components of the product.”

“Their preferred snacks in the coming year would be puff pastries and doughnuts.

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Amongst the popular ones are doughnut ice-cream, doughnut sandwiches, doughnut cones. A new trending item is cronuts which is a combination of croissant and doughnuts,” he informed.

“I think, with time, most places will have calorific value displayed for their products and also their products’ other benefits,” voiced Amit.

“During the coming year we, at Banjara restaurant, plan to introduce fusion sandwiches, variety palmier & also some items that are under R&D currently,” Amit informed.

“With new doughnut chains entering Indian market, new toppings for doughnuts is also going to be a new trait. Fancy

doughnuts would be made to attract the kids,” predicted Rajkumar.

“In 2019, bread can be promoted as ‘back to basics.’ As people are getting health conscious, healthy and seasonal food will be the trend for the coming year,” Rajkumar mulled.

“An informative descriptive note about the ingredients used and the nutritional value of each ingredient would be extremely beneficial to the new-age bakery customers,” stated Shashi. Jitender Kumar is also of the opinion that “a nice and transparent way to keep the customer informed would be by displaying the list of ingredients used and their nutritional value.” “Since everyone is keen to have a description of the ingredients used, we, at Renaissance Bengaluru Race Course Hotel label all our products with the list of ingredients utilised,” informed Ashutosh.

“According to me, the most preferred bakery snack food for the coming year would be crufins and cronuts. These are mostly fusions of popular existing bakery snacks. For example, a cronut is a croissantdoughnut pastry that resembles a doughnut and is made from a croissant like dough.

Savoury doughnuts are a new growing trend in the bakery sector, especially in a market like India,” he expressed.

“Bakers are also now offering savoury doughnuts with onion and cream cheese, which are being fancied by the patrons and are likely to prove popular in the coming year,” viewed Jitender Kumar.

“Doughnuts with unique fillings will be the most savoured bakery snack in the year to come. Boutique doughnut shops have been popping up all over the world, serving distinct flavours and fillings, like LA-based Cafe Dulce, which stuffs their doughnuts with Snickers bars. Australia’s Donut Papi offers treats filled with custard, and NYC-based Du’s Donuts come in various flavours like banana malt, pear clove, and espresso cardamom,” pointed out Ashutosh.

In conclusion, one can say that change is inevitable in all walks of life. Although it is not uncommon to be hesitant about change, it can actually be a good thing which can bring new challenges and opportunities to the forefront. It often translates to opportunities for those who are willing to embrace it and India’s bakery and confectionery industry seems to be aware of the changing winds and is set to offer the products that the new-age bakery product lovers want. n

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VADP Route for India’s Dairy Industry India is the world’s largest milk producer but competitiveness, cost of production, productivity of animals, etc. are factors that are affecting the profitability of our dairy industry. Livestock farmers dumping gallons of fresh milk on the streets to protest against falling milk prices have become all too familiar a scene — a sign that even the lucrative India’s dairy sector is battling a crisis confronted by the rest of our agriculture.

Ashok Malkani takes a kaleidoscopic view of India’s dairy industry and finds that value added products is the way to increase the profitability of the industry. Demand for VADP in India is likely to grow significantly in India’s dairy industry in the coming years, driven by more consumers, higher incomes and greater interest in nutrition.

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V

alue added milk products, including milk variants, are proving popular with the consumers of India, and CRISIL foresees revenue from value-added dairy products (VADP) growing at a rate of 14-15 percent over the next three years, which is 50 percent faster than the overall sector’s growth rate.

Anuj Sethi, Senior Director, CRISIL Ratings has stated, “We believe VAP revenues will continue to benefit from rising urbanisation. And with more women joining the workforce, fewer homes would continue the chore of processing milk into curd and butter in the urban and semi-urban areas.

Firms with higher VAP share are better placed to take advantage of this.”

According to CRISIL, the operating margins of dairies have improved by 50 basis points (bps) mainly due to the rising demand of VAPs. The global analytics company believes that high growth in VAP will necessitate investments in capacities and infrastructure. It foresees organised dairies spending Rs. 14,000 crore over the next three fiscals – similar to the previous three fiscals – to enhance processing capacity by 25-30 percent and strengthen milk procurement infrastructure.

It may be mentioned here that VAPs include flavoured milk drinks, lassi, curd and yoghurt. In fact, the demand for flavoured milk drinks is rising at such a rapid rate that Happy Milk, the organic milk brand, conceptualised in December 2017, has come up with three new milk variants in November this year. Mehal Kejriwal, the

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co-founder of the company states, “Our

products have three distinct attributes.

They are certified organic, farm fresh and ready to drink.” She added, “Happy Milk has six products in 22 SKUs including homogeneous and pasteurised milk, ghee, curd and paneer (cottage cheese).” This fast paced growth of the company in less than a year establishes the fact that there is a demand for value added dairy products in the country.

During the last five to ten years, India has seen dramatic shift towards consumption of value-added dairy products such as cheese, yoghurt, UHT (ultra-heat treatment) milk, flavoured milk, and whey.

To tap the advantages of the changing consumer food preferences, most organised players are expanding product portfolios in the value-added segment. This segment offers high growth potential and better margins as compared to the liquid milk and Skimmed Milk Powder (SMP) segment.

Th e I n d i a n d a i ry m a r ket , t h o u g h

d o m i n ate d by co o p e rat i ves , i s a l s o witnessing increased interest from financial institutions as an investment destination.

According to Euromonitor International, India’s dairy market recorded a 16 percent year-on-year value growth, through 201317, in line with the growth of fresh milk.

Due to rising health consciousness, consumers are increasingly shifting from carbonated drinks – or drinks with high amount of sugar content – to healthier alternatives such as milk. To cater to these shifting consumers’ preferences, the manufacturers have expanded their range of value-added dairy products which are better and healthier alternatives to the traditionally available carbonated and sugary drinks.

Drivers of Demand for VADP Analysts and food and nutrition experts are of the opinion that there are numerous reasons for the increasing demand for value added dairy products in post-modern India.

Briefly, some of them are: Health Consciousness: The modern consumers in India being extremely health conscious are keen to avoid aerated drinks resulting in demand for flavoured milk.

In fact, due to their reluctance to imbibe carbonated drinks, Pepsico Inc and Coca Cola Pvt. Ltd. are experimenting with new products, such as sugar-free drinks or nonaerated beverages to drive and maintain their footprint in the Indian market.

Premiumisation: Manufacturers are offering products having high quality

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ingredients, and exotic flavours. Innovative packaging is also increasing the demand for these products. Today one finds butter being offered in different flavours like garlic and chocolate butter spread. Premium international brands like President are launching different variants of butter, such as unsalted and butter with crush garlic, to expand their footprint in the Indian market.

Increasing Urbanisation: This has also resulted in more women opting for jobs, which has given rise to increased disposable income; making it easier for the consumers in the country to opt for healthier drinks as well as premium products.

Rise in HORECA (Hotels, Restaurants & Café) sector is also important for the growth of VADP market in India.

Overall, one can say that one of the key reasons for the increase in the demand for value added milk products in India during the recent years has been the change in the lifestyles of the urban population, which is seeking convenience-oriented and on-thego products that can complement their fast and time-pressured routines.

Requirements for VADP According to CRISIL, the rising demand for value added products in India’s dairy sector

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is likely to see Rs. 130-140 billion investment in the next three years.

However, it must be realised that valueadded dairy products require high-end infrastructure for manufacture, storage and logistics. Several investors are eyeing this segment in India. Most of the domestic and multinational players present in India’s VADP industry are striving to grab a share

of this pie.

There is a need for continuous innovation in all aspects of marketing in this consumerdriven segment. Comprehending this need, the stakeholders in the dairy industry have been investing in packaging to create brand loyalty and awareness. Indian packaging firms catering to the country’s dairy sector are stepping up investment towards meeting the novel packaging requirements for value-added dairy products, which would help increase their shelf life and retain quality.

The overall tropical climate of the subcontinent is also influencing innovative technologies in packaging to come into the picture as far as VADPs go.

Chemical free aseptic packing, such as BluStream sterilisation using ebeam technology, which ensures milk and milkbased drinks are completely free of any toxic chemicals, is one such modern packaging solution. Pet bottles are another option.

They are tougher and are a convenient option for all consumer groups as they are pocket-friendly.

A hygienic solution for immediate consumption of value added dairy products like curd, ice-cream, etc. is spoon lid packing.

Different Value Added Products Some of the value added dairy products are: Flavoured Milk: One of the popular value added milk products is the flavoured milk.

According to Mintel Global New Poducts Database(GNPD), flavoured milk products

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accounted for 43 percent of dairy drink introductions in India in 2016, up from just 20 percent in 2012. According to Mintel, flavoured milk accounted for 39 percent of India’s dairy drink launches during January-June of 2017.

The result of this demand for flavour milk in India has resulted in the US food and beverages company PepsiCo Inc venturing into the sector, in May last year. Its rival, Coca Cola Co. had already entered the ready-to-drink dairy market a year earlier, under the Quaker Oats brand.

Source: NDDB, Ministry of Animal Husbandry Curd: Curd market in India has witnessed a strong growth during the recent years. This VADP is generally consumed on a daily basis as part of a meal in many Indian households.

This product, which is also suitable for consumption by the lactose intolerant consumers, is a rich source of nutrients such as calcium, phosphorus, vitamin B2, magnesium and beneficial fatty acids, which help to strengthen bones and teeth, improve digestion and reduce the risk of heart problems.

According to a report by IMARC Group, titled, ‘Curd Market in India: Industry Trends, Share, Size, Growth, Opportunity and Forecast 2017-2021’, the market which exhibited a CAGR of 13 percent during 2010-2016 is expected to reach a value of nearly Rs. 807 billion by 2021.

Cheese: Paneer was the only cheese that the layman in India knew till a few years ago. Today India’s stores and delis offer about 40 of the 3,000 cheese varieties available globally. The western world introduced us to cheese. Now, the mainstream use of cheese and cheese spreads has increased in the urban areas of the country. Cheese can be broadly classified into hard cheese, soft cheese and very hard cheese. The types of cheese available in India include Cheddar, Mozzarella and Emmental, besides processed cheese and cheese spreads.

According to a report titled ‘India Cheese (Retail & Institutional) Market Outlook 2023’ by ResearchAndMarkets. com the overall market for cheese would grow at a rate of 20 percent during the next six years (2017-18 to 202223). Registering a CAGR of about 12 percent annually, the consumption is expected to be above 100,000 metric tonnes at the end of 2022-23.

Now not only dairy giants like Amul, Britannia, Mother Dairy and Go are offering cheese in India but there has been

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emergence of cheese farms in the country like La Ferme Cheese, Acres Wild, Himalayan Artisan Cheese, Exito Gourmet, ABC Farms, Flanders Dairy, Kodai Cheese, The Spotted Cow Fromagerie, and The Cheese Collective.

Several cheese farms in India are now producing special cheeses like Gouda, Brie and Camembert. Many Indians, who were aware of only cottage cheese (aka paneer) and Amul’s processed cheese for a long time, have now made gourmet cheese an integral part of their daily lives.

Butter: Smooth, creamy and ranging from nearly white to deep yellow, butter is a versatile condiment and ingredient that most cooks and bakers love to keep on hand. There are two types of butter – salted (table butter) and unsalted. Till the 1970s, salt was added to butter as a form of preservative, and unsalted butter was rare. Today, salted butter is used only when buttering bread. For other purposes unsalted butter seems to be a more popular option amongst consumers.

Table butter is one of the most commonly consumed dairy products. It also represents one of the fastest growing food segments in India. According to IMARC Group’s report titled ‘Table Butter Market in India: Industry Trends, Share, Size, Growth, Opportunity and Forecast 2018-2023’, the table butter market has exhibited a CAGR (compound annual growth rate) of 18 percent during 2010-2017.

Acco rd i n g to t h e a n a l ys i s by reportsandmarkets.com the butter & spreadable fats market in India registered a positive compound annual growth rate (CAGR) of 9.90 percent during the period 2012 to 2017 with a sales value of Rs. 29,809.29 million in 2017; an increase of 8.65 percent over 2016 figures.

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Besides the salted and unsalted butter you also have the whipped butter with lower calorie and fat content making it perfect for those on a diet.

Ghee: This is clarified butter obtained by simmering the butter and retaining the liquid fat after the solid residues have settled.

Ghee represents a healthier substitute of butter and vegetable cooking oils as it is a rich source of vitamin K2, A, D and E. In addition, it also provides numerous health benefits such as reducing inflammation, improving gall bladder function and digestion, and strengthening nervous system. Owing to its benefits, ghee is widely used for culinary and medicinal purposes. It is also used for religious purposes in India.

According to the report from IMARC Group titled ‘Ghee Market in India: Industry Trends, Share, Size, Growth, Opportunity and Forecast 2017-2021,’ the ghee market in India reached a value of around Rs. 1729 billion in 2017, exhibiting a CAGR of nearly11 percent during 2010-2017. The market is expected to reach a value of more

than Rs. 3937 billion by 2023.

According to the above-mentioned report, the strong growth of the Indian ghee market can be attributed to numerous factors. One of the major driving factors is the fact that the majority of the Indian population is engaged in agricultural practices, which involve a lot of physical labour. Thus, ghee is considered as a vital source of energy and nutrition in Indian households. Apart from this, growing healthconsciousness among the consumers has prompted manufacturers to come up with organic ghee, which in turn, has added to the overall demand of ghee. Some of the other driving factors include population growth, rising disposable incomes and expanding distribution channels in the country.

Ice-cream: Another value added dairy product is ice-cream. The India’s ice-cream industry is one of the fastest growing segments of the country’s dairy industry.

According to ResearchAndMarkets.com, the ice-cream industry in India generated revenue of more than 1.5 billion USD in 2016 and is projected to generate revenue of approximately 3.4 billion USD by 2021. The ice-cream market in India is forecast to exhibit a CAGR of 17.03 percent during 2016-2021.

It is believed that the ice-cream market in India grew at a moderate pace over the past few years, on account of increasing number of international ice-cream brands entering the Indian market. The industry, however, as a whole has, grown at a rapid pace and is expected to do so in the near future.

Conclusion Despite volatility in milk procurement prices over the past couple of years, the dairy industry in the country has been witnessing a steady growth, mainly due to the high margin of value-added dairy products (VADP).

According to industry analysts, VAD products enjoy margins of around 25-45 percent, against low margins of 6-8 percent that liquid milk entails. Whether you are starting a new dairy business or exploring options for your existing dairy business, the world of value-added dairy products provides numerous opportunities in India’s dairy industry. Innovative technologies being used for value added dairy products along with modernised infrastructure and transportation is facilitating growth of India’s dairy industry. n

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Approved Event

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BAKERY REVIEW

Baking Art for Guests’ Delight How do you perceive your job?

Pastry for many others is just about tasty bites but for me it is creativity on the plate; an art form. My profession gives me the opportunity to delight the guests with taste, aroma, texture and visual appeal.

Great paintings have always inspired me to become another artist and be creative on the plate to delight the guests.

When it comes to my profession, every day is a new venture for me. I get to try new products and combine products to create new delicacies. There is always a zest for new creation and scope for innovation. The pastry kitchen is an environment of flowing information and knowledge.

How has been your professional journey so far? Kindly talk about some of the advantages and major challenges of your profession, in the context of India’s bakery and confectionery industry

Chef Rishabh Anand is a veteran Pastry Chef and a baker. He is an alumnus of Institute of Hotel Management, Catering and Nutrition, Pusa, New Delhi.

Equipped with a varied experience that spans over 10 years, he has had the opportunity of spearheading the pastry department of properties under the ambit of leading luxury hospitality chains such as The Oberoi Group, Hilton and The Leela Palaces, Hotels and Resorts. Presently, he is engaged as the Executive Pastry Chef of The Leela Palace New Delhi.

The interaction with him helped to throw light on various facets of his profession and also on India’s bakery and confectionery industry in general.

The excerpts with the seasoned pastry expert follow:

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In India, weather conditions are not favourable throughout the year; hence, my menu is always designed to adapt to seasonal variations. One of my professional challenges had been to create eggless dessert options with nutritive value. For example, making eggless macaroon from beetroot juice…These unique creations entail challenges. Merging taste and health in our creations is a challenge.

Name two-three of your super hit items in your present tenure Aerated single malt whiskey truffle, single origin black garlic praline, deconstructed cheese cake are among my hit creations.

Have you and your team been engaged in making healthy desserts in a big way? If yes, kindly talk about two-three of your healthy offerings As mentioned above, creating a delicacy which is healthy and also tasty is a challenge and at the same time it is an opportunity not only for me but for my team as well to hone our expertise and

art to please our guests who are inclined towards the healthier options.

Some of the healthy items that we do regularly are granola, gluten-free stollen spiced bread, coconut and rum panacotta with exotic berry sorbet and many more.

How do you gauge the potential of the art and business of pastry making in India? Has they reached the standards of many western developed countries, or do you think there are still miles to go in this direction? Kindly elaborate India still has lot of untapped growth potential in terms of the pastry business.

There is still paucity of availability of the refined and highly innovate ingredients, which we still import at huge costs. Our Indian palate also differs from those in the western side of the world. Hence, the working dynamics in bakery operations are different here than in the western world.

According to you, what are the necessary factors for facilitating success in bakery operations, in the backdrop of India’s business environment?

I feel one of the important factors behind success in bakery operations is the quality ingredients and new versions of equipment, which are required to upgrade the art of pastry making in India. Moreover, we are rich with spices, and fusion can create wonders in the pastry kitchen.

What are the impediments or bottlenecks in India’s bakery and confectionery industry, which do you think are inhibiting its growth potential from transforming into welcome realities. Kindly be absolutely candid in this regard Majority of Indians have a distinctively sweet palate, and thus sometimes innovative products take time to find their niche in our list of preferred options. We usually happen go slow as far as getting suited ourselves with different exotic tastes are concerned.

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BAKERY REVIEW

F E A T U R E

Flour Analyses for Appraisal of Dough Characteristics

By Rudolf Strätker

T

he measurement of the flour’s total protein content takes into account of gluten and non-gluten protein.

As the protein compounds are the main nitrogen containing ingredients of the flour, they can be determined indirectly from the nitrogen content using the Kjeldahl method.

The protein content is calculated from the determined nitrogen content.

Protein Content The protein content can be determined more quickly by reflection measurements in the near infrared range (in brief: NIR).

With this method, specific wavelengths are absorbed by the proteins. The protein content is calculated on the basis of the absorption rate.

D eta i l s of t h e p rote i n co nte nt i n combination with the wet gluten content lead to a better understanding of the processing characteristics of a specific wheat flour.

The following possibilities for use exist for Type 550 with regard to the protein content:

The protein content of whole grain flour products is around 1-2 percent higher than type-rated flour. Spelt wheat flour products are characterised by particularly high protein content.

Wet Gluten Content and Wet Gluten Properties Wheat flour is characterised by its gluten

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formation. During dough preparation, gluten protein can absorb up to 2-3 times its own weight in water. It forms the dough structure and is responsible for the gas retention capacity. Because of this key function, gluten determination is an important component of any wheat flour analysis.

Wet gluten is obtained by washing out the wheat flour with a saline solution. This can be carried out to ICC Standard No. 106/2 with a special gluten washing-out machine and subsequent manual rinsing.

The more modern ‘Glutomatic’ gluten washer (ICC Standard No. 137/1), however, has presence in most laboratories.

With both methods, the gluten remains as a swollen, elastic mass. The object of washing is to remove the starch and other water-soluble flour ingredients.

The wet gluten washed out of the flour is weighed. Its weight is stated as a percentage of the flour.

The behaviour of the dough during kneading, fermentation and the baking process is determined decisively by the wet gluten content of wheat meal and its properties. Here it deserves a mention that depending on its elasticity, the gluten’s properties can vary. They can be inelastic; elastic with low stretchability; elastic with sufficient stretchability; and elastic with good stretchability. The wet gluten content of whole grain milling products cannot be determined by standard means.

In general, we can say that the higher the wet gluten content and the better its quality, the greater is the water absorption, gas retention and expected baking volume.

In order to guarantee greater water absorption, flour with high wet gluten content should be kneaded with greater intensity.

The wet gluten content should be high for the production of small baked products, loaf cakes and toast bread.

Fully automatic baked goods production and refrigeration technology also demand higher wet gluten content.

A wet gluten content between 24-30 percent is sufficient in the case of wheat flour for bread and fine baked goods.

Sedimentation Value In combination with the wet gluten content, the sedimentation value is a clear indication of the baking properties of the wheat.

For the analysis of the sedimentation value, whole wheat grains are ground into flour of a prescribed grain size (ICC Standard No. 118) in a standardised mill.

The sedimentation value of wheat flour is determined according to the Zeleny method (ICC Standard No. 116/1). It is not possible, however, to determine the sedimentation value of whole grain milling products by standard methods.

To determine the sedimentation value, the protein in the wheat flour is made visible with an indicator solution. By further addition of diluted lactic acid, the gluten swells and forms a sediment of a clearly visible deposit, the volume of which is measured and stated as sedimentation value in millimetres.

Sedimentation values, however, are

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only comparable if the flour grain size distribution coincides.

The sedimentation values of wheat meal fluctuate between 20 and 65 ml. They depend on the gluten quantity and gluten quality. The more gluten there is in the flour and the greater its swelling capacity, the greater the sedimentation volume.

For bread production, a high sedimentation value leads to better gas retention, a higher dough rise and, consequently, to a greater volume yield.

The higher the sedimentation value, the better the baking behaviour of the wheat flour:

Coarseness The grain size distribution of the flour has a noticeable effect on the dough and baking behaviour of the flour. Flour with a coarse grain structure is characterised by different flow properties and slower water absorption than flour with finer particles.

The flour samples are sieved out using an air-jet sieve with a mesh size of 75 Âľm.

The percentage share of flour particles on

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the sieve are stated as coarseness value.

A coarseness value of 45 therefore means that 45 percent of the flour has a particle size of at least 75 Âľm in diameter. As a more modern and faster process, the NIR method is often also used to determine coarseness, in exactly the same way as it is used to determine protein.

Wheat flour with high coarseness only absorbs water slowly during dough preparation. During subsequent processing, it is possible that the dough can stiffen too much because of the lasting strong swelling.

The resulting increased dough stiffness presents the fermentation gases with too much resistance leading to small, unsightly baking products which often also have a faulty bloom.

In cases of very high coarseness, it is possible to improve the baking result if the kneading time is extended significantly at slow speed and reduced accordingly at high speed. Nevertheless, it is also important with swell kneading to pay attention to adequate finish kneading of the dough.

Farinogram Th e q u a l i ty of w h e at f l o u r i s o n l y characterised to a limited extent by its chemical analysis data, but all the more so by its physical dough properties. This can be determined, among other things, using a kneading system specially designed for this purpose: the farinograph.

Farinographic analysis provides some information about the water absorption capacity and the kneading properties of the wheat flour being used.

To determine the water absorption and kneading properties of flour, 50 gm or 300 gm are placed in the farinograph and kneaded under addition of water (ICC Standard No. 115/1).

The resistance of the forming dough in comparison to the mechanical stress is recorded in a force-time diagram; the farinogram.

The Following are Stated in the Analysis: Water absorption [%] is the volume of water that has to be added to the flour to achieve a stipulated dough consistency of 500 farinogram units (FU).

The dough development time [min] is the time from the beginning of water

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quelling agent content, the water absorption of whole wheat grain flour is approximately 10 percent higher than flour of type 550.

addition to the point on the curve before the consistency drops off again.

The dough stability [min] is determined by the point when the upper edge of the climbing kneading curve crosses over the 0-FU line. The figure provides information about the kneading tolerance of the flour.

The dough softening degree [DS], also described as consistency drop, is determined 12 minutes after the end of the dough development time. This indicates how much the dough softens as a result of the mechanical stress.

In some laboratories, the total of dough development time and dough stability is also stated as dough resistance [min].

The quality number [mm] represents the distance along the time axis between the point of water addition and the point at which the peak in the centre of the curve has fallen by 30 FU in comparison to the peak in the centre of the curve at the end of the dough development time.

There is a close relationship between the quality number and the dough stability as well as the dough softening degree.

The dough yield can be stipulated depending on water absorption. Dough stability and dough softening degree reflect the kneading properties of the wheat meal.

Dough made of heavy flour confronts the kneading arm of the farinograph with more or less an unchanged resistance, over a long period of time. Consequently, the farinogram only falls very slowly, showing high dough stability and a low dough softening degree. Because of the higher

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Extensogram Further physical dough properties are shown by the extensogram (ICC Standard No. 114/1). This provides information about the expandability of the wheat dough, its behaviour during fermentation and the baking volume to be expected. Likewise, flour treatment can also be proven by the extensogram.

Wheat flour dough produced in a farinograph is long-moulded and placed in the proofing cabinet of the extensograph for a resting period of 45 minutes.

Following this, the dough is stretched to breaking point for the first time with the expansion hook of the extensograph.

The dough pieces are formed into a dough ball again, long-moulded and stretched again for a second time after a further 45 minutes. A third extensogram is recorded after a further 45 minutes.

Consequently, the same dough is stretched after 45, 90 and 135 minutes.

The stretch resistance in extensogram units [EU] is shown by the height of the extensogram after 50 mm. It is used

to indicate the force acting against the stretching of the dough. In some laboratories, the stretch resistance is also shown at the peak of the curve. However, this is then noted separately.

The expandability [mm] of the dough is determined from the length of the extensogram.

Th e rat i o i s d ete r m i n e d f ro m t h e quotients of resistance and expandability.

It describes the behaviour of the dough during fermentation.

The energy describes the area in cm² encompassed by the extensogram and is a gauge for the total force required for the expansion of the dough.

After 135 minutes, the baker can draw conclusions from the extensogram about the volume and the form of the baked products.

Appraisal of the extensograms for whole wheat grain flour is not possible using the standard methods for grain, flour and bread.

Energy and ratio number are the most important extensogram figures.

Flour with lower energy should only be used for short and firm dough processing.

Flour with high energy is suitable in particular for long and gentle dough processes.

The author is the MD of KĂśnig Laminiertechnik GmbH. He is a Food Technologist with 35 years experience in bakery technology.

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BAKERY REVIEW

Can Add Health to Bakeries

By Swarnendu Biswas

P

apaya is the fruit of the plant of the same name. The plant is also known as Carica papaya. The papaya plant comes in three sexes. According to Wikipedia, the male papaya plant produces only pollen but not fruit. The female papaya plant produces small, inedible fruits unless pollinated. The female papaya plant needs to be pollinated for coming up with edible fruits.

“The hermaphrodite papaya plant can self-pollinate since its flowers contain both male stamens and female ovaries,” informs Wikipedia. Most of the papaya plants in commercial papaya orchards are hermaphrodite versions. Hermaphrodite p a p aya p l a nts a re m o s t s u i te d fo r commercial use.

The papaya fruit’s shape generally varies from spherical to cylindrical. Its length is generally between 75 to 500 mm. One can find two types of papaya fruit; one has red or orange flesh, and the other has yellow flesh. The papaya fruit is also plucked when it is still unripe and green, which then is used in various culinary applications. The flesh of ripe papaya fruit is juicy.

Cultivation Factors Though the papaya plant bears fruit within three years of its cultivation, but the papaya plant is frost-sensitive. It cannot produce fruit if exposed to extremely cold temperatures.

Temperatures below -2 degree centigrade or even near zero degree centigrade can bring great harm to papaya cultivation.

Papaya cultivation can also be greatly

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impeded by water logged conditions.

Papaya plant is the native of Mexico, Central America, and northern South America. But now papaya is cultivated in many of the tropical countries across the planet and also in warm parts of subtropics. Papaya fruit requires sandy, well-draining soil and warm and humid climate.

India Leads After bananas, oranges and mangoes, papaya is the most commonly produced fruit in the world. India is the largest producer of papaya fruit in the world.

According to FAOSTAT of United Nations, in 2016 India had 5.70 million tonnes of papaya production as compared to the global production of 13.05 million tonnes during the same year. Brazil, Mexico and Indonesia are the other important papaya producers in the world. Papaya cultivation in India is mostly done in Andhra Pradesh, Orissa, Karnataka, Gujarat and West Bengal.

Culinary Applications Papaya has a wide range of culinary applications. It is eaten raw, without skin and seeds, and in India the role of raw papaya can enhance the taste of fruit chaat

in roadside stalls. Papaya does play its role in salads too.

Though papaya can be put in to several c u l i n a ry a p p l i cat i o n s b u t h e re we would confine ourselves to this healthy fruit’s applications for the bakery and confectionery industry only.

In bakery and confectionery outlets, papaya can be used creatively. Papaya jelly, papaya bread or papaya cake, if made well, can enhance the value of your bakery as these are not commonly found in our bakery outlets.

Pa p aya ca ke ca n b e a d e l i g h t f u l accompaniment with evening teas, whereas papaya enriched bread can be a healthy addition to your breakfast. Papaya oat muffins and papaya banana muffins can also be delightful and healthy snacking options with evening tea. They can have good market in the mushrooming bakery cafes across urban India, in this increasingly health conscious age.

And of course, papaya juice and papaya shake with sandwich or a burger can be a hearty breakfast option.

Here it deserves a mention that in Brazil, the unripe papayas are often used to develop sweets or preserves.

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P R O D U C T

Moreover, the ground black seeds of papaya are sometimes used as a substitute for black pepper.

The Healthy Fruit Papaya is spruced with several health benefits.

Firstly, it is a rich source of Vitamin A, B, C, and K and its intake is known to give you a boost to your immunity.

Papaya facilitates digestion and is endowed with anti-ulcer properties. It also helps you to get cured from the irksome constipation.

Papaya has an enzyme named papain, which is known to facilitate digestion by breaking down proteins. So a bowl of cut papaya or a glass of papaya juice can give you a healthy start in the morning. Moreover, papaya can help eliminate intestinal worms.

Papaya can be helpful in preventing cancer and heart attacks, two dangerous maladies of our times. The fact that papaya is rich in antioxidants and phytonutrients that work against free radicals, can help it prevent the occurrence of some types of cancer. Moreover, papaya leaf extract from dried papaya leaves showed anti-carcinogenic effects on tumor cells grown in the laboratory. Intake of papaya leaf juice is used to facilitate increase the platelet count

for people affected by dengue.

Vitamin E and Vitamin C from papayas help prevent cholesterol to stick to the walls of blood vessels, which helps you in retaining a healthy heart. Papayas can also help in weight loss.

The role of papayas to tackle one of the most menacing lifestyle diseases of our times also cannot be ruled out. A renowned website recently said that “According to a

study done by the Centre of Excellence for Biomedical and Biomaterials Research at the Mauritius University, green tea and fermented papaya work together as preventive means for diabetes.”

Papaya is also rich in minerals like calcium, magnesium, and potassium. Regular consumption of papaya can keep the arthritis at bay in the long-run. Moreover, papayas in the diet can help in reducing the risk of developing macular degeneration. According to a study published in the Archives of Ophthalmology, a consumption of three or more servings of papaya on a daily basis may lower the risk of age-related macular degeneration (ARMD). The consumption of green, unripe papayas can help normalise the menstrual cycle among women facing irregular menstruation.

However, all these health benefits can be accrued from papaya only from its regular and systematic intake in your diet.

Thus we can see that in this growing health conscious age, our food service and food retail industry cannot afford to overlook the crucial role of papayas in their offerings. More creative and delicious applications of papaya in the restaurants’ menu are the need of the hour in India’s food service industry. n

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P R O F I L E

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BAKERY REVIEW

Her Sugar Flowers Waft Success

t is very important to embrace your love, explore your passion and find your own happiness in the crowded and largely insensitive world, comprising everyday laughter, tears, hopes, worries and mundane inanities. But despite it being very important, few in this world get the chance to explore their passion embrace their love and find their happiness.

Arati Mirji of Sweet Symphony is one of the lucky few. Though she found her passion somewhat late in life, but she is making up for lost years by exploring it prolifically with her bursts of sweet creativity. Here it deserves a mention that Sweet Symphony is a coutre cake studio, based in Bengaluru.

Exploring her Passion “I accidentally stumbled into the world of baking when I was bitten by the baking bug as I tasted freshly made buns out of the oven at a friend’s place,” recollected Arati.

She came home excited and soon enrolled into the City and Guilds diploma course at the newly opened Lavonne Academy of Baking Science and Pastry Arts, India.

Th e re s h e g ot i n i t i ate d i n to t h e fascinating world of sugar flowers, which was followed by a three-day course in sugar flowers in 2015; that was a year after her training with Lavonne. Now she was totally hooked to the art and science of sugar flowers! And it was only natural that she

made it her business.

“I was so enamoured by this world of sugar flowers that I spent most of my free time either researching on them and/or trying to master new sugar flowers,” she articulated.

The fact she came from a family of artists, with both her parents being artists, helped her a lot to give fillip to her dreams.

“People began noticing my work and very soon I started participating in and winning contests online,” she fondly recollected.

“My background in painting and art also helped me do well with sugar flowers; I can make very realistic looking flowers in sugar, which simulates real flowers. Sometime people would really wonder whether they were really sugar or I was posting pictures of real flowers,” elaborated Arati confidently.

Recognition and Awards According to her, her cakes adorned with sugar flowers started getting featured in various national and international

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CakeFlix, the popular online international school by Paul Bradford which conducts online cake courses, will be showcasing my online tutorials for sugar flowers,” informed an enthusiastic Arati.

In the ongoing 2018 she was declared the winner in the Sugar Flower category in the Cake Masters Magazine Awards by competing with top sugar artists from the world. “I also participated in the Cake International competition, which was

magazines like the Sugar Magazine, Bakers Imprint, Cake International, American Cake Decorating, Cake Masters Magazine.

“I was chosen as the finalist for the Cake Masters Magazine Awards aka, the Cake Oscars, consecutively for the year 2016 and 2017. Moreover, I was chosen as one of the Top Ten Cake Artists for Cake Masters Magazine India, for both 2017 and 2018,” she informed.

Soon she was conducting classes; teaching the art of making sugar flowers.

She has conducted both individual as well as group classes, all over India. “Soon

Oct-Nov ’18

celebrating its 25th anniversary, and won Gold in the Sugar Flowers category,” she informed with a ravishing smile.

Looking back, the dynamic lady thinks that it has been a glorious journey and a wonderful learning experience for her in the realm of the fascinating confectionery art of sugar flowers.

“Experiencing the joy and exhilaration of creating life like flowers with sugar, and to be acknowledged as one of the top sugar florists on the global platforms have few parallels for me,” she asserted forthrightly.

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BAKERY REVIEW

Despite Impediments Chocolate Business is Thriving

By Swarnendu Biswas

T

hough India’s per capita chocolate consumption is low but India is one of the fastest growing chocolate markets in the world. According to Mintel, India’s chocolate confectionery market has had a strong CAGR (compound annual growth rate) of 19.9 percent, in retail market value, between 2011 and 2015, and it is expected to grow at a CAGR of 20.6 percent from 2016 to 2020.

An Impressive Market According to Mintel’s estimates India consumed 228 thousand tonnes worth of chocolate in 2016. This impressive figure is not only because of India’s huge population but also because of growing love of chocolates among Indians during the recent years.

According to the report from Research and Markets titled India Chocolate Market Outlook, 2023, which was published in September 2018, the total chocolate market of India has grown with a CAGR of 18 percent from 2011-12 to 2016-17, in value terms. The total chocolate market of the country is segmented into two broad categories: mass and premium. The market has three divisions; dark chocolate, white chocolate and milk chocolate. Milk chocolates have been always popular in India and contribute more than 70 percent of the total chocolate market in the country, observed the report.

The reason behind the impressive growth of the chocolate market in India can be attributed to the growth in disposable incomes in select but sizeable pockets of urban Indian society, to the growing influence of globalisation, Internet and television which together resulted in the increased interest among urban Indians towards chocolates, and also to the market savvy initiatives of using chocolate products as gift items in festivities, and as means

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for satiating hunger, etc. The emergence of a plethora of chocolate brands in India’s market can also be attributed as a reason behind the growing demand for chocolate products in India.

Evolution in India’s Chocolate Consumption Till the mid nineties, chocolate products in India were perceived as products meant for children. A Cadbury Dairy Milk advertisement of the 90s titled Kuch Khas Hai Zindagi Mein must be mentioned in this

context. The advertisement addressed to bridge the generation barrier in chocolate consumption in India. This advertisement was run under the ‘The Real Taste of Life’ campaign by Cadbury India, which helped position Cadbury Dairy Milk as the chocolate that awakened the hidden little child among grown ups.

In the next phase, chocolate products in urban India began to make their presence felt in as gift items. This trend began gathering momentum during 2004-05 onwards. Nowadays, using chocolates as gift items during festivities is fast graduating from a happening trend to a mainstream convention among upper and upper middle class urban India, and given

the present socio-economic dynamics, this fast approaching convention is only expected to percolate to middle-middle class urban India too, in the coming years.

Here also Cadbury played an important role in positioning chocolates as gift items during festivities.

Cadbury Celebrations debuted on the Indian festival stage in 1997, serving up a tantalising mix of chocolates in varied shapes, sizes, flavours and packages for the many traditional festivals of India and helped position chocolate as a replacement to the traditional mithai. Cadbury Celebrations also came up with a new format for chocolate — chocolate laddoos— which put up a challenging positioning to the traditional motichoor and other laddoos.

The role of chocolate products in India seems to be further enhanced in the recent times. From occasional l u x u r i o u s i n d u l g e n ce s fo r children to indulgences for all age groups to playing a role in endorsing or emphasising the emotional bond during festivities, chocolate products are now also being positioned as energy boosters and as a means of satiating hunger.

Customised Presentation, Creative Infusions

An advertisement of Perk projected the product as an energy booster while Mars’s Snickers and Cadbury Fuse are being projected as snacks that can satiate pangs of hunger. The ingredients of Cadbury Fuse include crunchy peanuts, smooth caramel and a creamy center, all coated in rich Cadbury milk chocolate. The product was launched in 2016.

One extension of this growing chocolate consumption in India is manifested by the rising popularity of gourmet and customised

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BAKERY REVIEW

chocolates and chocolate products with uncommon infusions. However, here it deserves a mention that gourmet chocolate creations are not altogether novel consumer preferences in the Indian context, though earlier they were consumed primarily only by the elite sections of the society.

Mumbai-based Fantasie Fine Chocolates is a 72-year-brand name for exquisite artisanal chocolates.

The company is presently led by Zeba Kohli, whose designer chocolates have captured many hearts across India and beyond. Her company has come up with a host of creative endeavours in chocolates which include chocolate body paints, chocolate mobile phones, chocolate jewelry, chocolate couture, chocolate skirts and stoles, chocolate motorbike, chocolate stiletto, chocolate aeroplane, chocolate Eiffel Tower among many others.

Another emerging trend is the creative infusions in chocolate products. Nowadays you can find chilli flakes, wasabi or saffron infusions in chocolate products.

However, the palate of chocolates among majority of Indians is still immature. It is true that the India’s chocolate market is evolving, but it has much road to cover

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before it can attain maturity.

Market Impediments Despite its promising potential, which is reflected by the increasing consumption of chocolates in India, change in market positioning of chocolate products and also by the wave of experimentation in chocolates by many creative players during the recent years, the growth in the India’s chocolate market is also pulled back by several impediments.

Even today, the chocolate tastes among people in the country have not matured enough. If the rampant lack of education pertaining to chocolate tastes in our society is impeding the growth in consumption of chocolates in India, the high prices of cocoa and other ingredients used for chocolate products in India is a roadblock towards presenting high quality chocolate products for the market within prices that the mass market can be friendly with.

At the same time, the inadequate cold chain infrastructure in the country is also a serious infrastructural bottleneck towards the growth of chocolate industry in India to reach its market potential. More government support to the chocolate

industry is the need of the hour.

Unless the industry makes a sincere endeavour to educate the palates of its chocolate products’ consumers and potential consumers, and unless our cold chain infrastructure gets bolstered, we cannot hope to develop the India’s chocolate industry in real sense, despite its current impressive growth rate.

Moreover, the consumption of chocolates in the country is very much lopsided in favour of urban India. About 80 percent of chocolate consumption in India is accounted by urban India. The chocolate industry of India would not reach maturity in true sense, and would not attain its true growth potential, if it is unable to tap the huge rural Indian market. And the rural Indian market is not only huge but rural India now has more disposable income than it had a decade before, which can make this market lucrative for chocolate manufacturers in India.

Of course, to tap the price-sensitive rural Indian market, the chocolate manufacturers have to either make the prices of their chocolates more affordable, or have to conceive more innovative packaging options.

Unless they do so they would continue missing out on a huge business opportunity.

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Impressive Future for the QSR Industry After absorbing the shocks of demonetisation and Goods and Services Tax (GST), the quick service restaurants in India have once again embarked on a journey of growth and hope

By Jyotismita Sharma

S

ince the entry of McDonald’s in India some 22 years back, in 1996, there has been no looking back for the QSR sector in India.

The past two decades have witnessed phenomenal rise of this format of the restaurants in the country with the entry and quick expansion of several foreign and domestic players in this segment. During the last two decades, many global brands have entered India in the QSR sector, either through company-owned stores or through the franchisee model, or through a mix of both.

The demonetisation of Rs. 500 and Rs. 1,000 notes in November 2016 and

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introduction of the Goods and Services Tax (GST) did put some breaks in the expansion spree of fast food restaurants in the country, but industry watchers believe that the QSR segment in India is now back on growth track.

Experts believe that the next five years will be even more remarkable for the growth of QSRs in the country. India’s fast economic growth, rapid expansion of the middle class, increased urbanisation and growth of nuclear families with less time at their disposal to cook elaborate and tasty meals, significant increase in disposable incomes in some select but sizeable pockets of urban Indian society during the last decade, taken

in the backdrop of the country’s huge youth population can give a further surge to such restaurants in India.

“The quick service restaurants (QSR) sector in India is currently growing at a compounded annual growth rate (CAGR) of 25 percent and is likely to touch Rs. 25,000 crore mark by 2020 from the current level of Rs 8,500 crore,” observed ASSOCHAM in 2015. This expected growth of Rs.11,500 crore during 2015-2020 is by all means stupendous.

Incredible Growth Take, for example, the case of the Domino’s Pizza. In the middle of 2015, Jubilant

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BAKERY REVIEW

FoodWorks Limited announced the opening of its 900th Domino’s Pizza outlet in India.

Barely six months later, in early February 2016, the US Ambassador to India, Richard R. Verma inaugurated the 1000th Domino’s Pizza outlet in India at Unity One Mall, Janakpuri, New Delhi. There were more than 1,144 Domino’s Pizza restaurants across 268 cities in the country (till 30th June 2018), which means 144 restaurants in just about 28 months, which means on an average more than five Domino’s Pizza restaurants did come up in India every month, on an average, during February 2016 to June 2018.

Jubilant FoodWorks Limited (JFL/ Company) is part of Jubilant Bhartia Group Company. Jubilant FoodWorks Limited & its subsidiary operates Domino’s Pizza brand with the exclusive rights for India, Nepal, Bangladesh and Sri Lanka. The company has a network of 1,167 Domino’s Pizza restaurants across 269 cities in India (as on 30th Sep 2018).

Jubilant FoodWorks Limited launched

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Dunkin’ Donuts in India in April 2012, in Delhi. The company presently has a network of 32 Dunkin’ Donuts restaurants across 10 cities in India (as on 30th Sep 2018).

The other players in the QSR segment are not lagging much behind either. Westlife Development, which operates a chain of McDonald’s restaurants in the western and southern parts of India through its subsidiary Hardcastle Restaurants Pvt. Ltd. (HRPL), reported its tenth consecutive quarter of same-store sales growth (SSG), at 20.7 per cent for the October-December 2017 quarter. The growth in revenue was also high at 26.2 percent. This growth came at a time when McDonald’s business

in the northern and eastern parts of the country suffered due to legal battles with its estranged partner Vikram Bakshi, the Managing Director of Connaught Plaza Restaurants Private Limited (CPRL).

Hardcastle Restaurants Pvt. Ltd. (HRPL) runs over 100 McDonald’s restaurants in southern parts of India alone. HRPL has been a McDonald’s franchisee for the southern and western parts of the country since its inception in 1996. It serves approximately 185 million customers annually. The company said it was on track to take its restaurant count to nearly 500 by 2022.

Another American fast food chain, Burger King, came up with just 10 restaurants in India in 2014, the year in which it ventured into the Indian market. But the very next year, there were 38 more Burger King restaurants in India. And the growth has been continuing since then.

Yum! Brands is likely to open 100 Taco Bell’s outlets in India by 2021, according to media reports. Along with Yum!, Taco Bell’s franchise partner Burman Hospitality

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will play a major role in the expansion of the brand, especially in the eastern and southern parts of the country. Taco Bell India currently has seven outlets under its brand ambit in Bengaluru, three outlets in Mumbai, five outlets in Delhi-NCR, three in Chandigarh, two in Chennai and two in Hyderabad.

Although Mexican food is still a small niche category in India, it has started garnering popularity in the food service industry of the country during the past few years, thereby offering Yum! Brands a huge opportunity to increase the number of Taco Bell outlets in the country.

Another Yum! Brands-owned chain Pizza Hut India is also quite optimistic about its growth in India. In November 2018, it opened its 500th store in the Indian subcontinent. It is planning to add 200 more outlets in India by 2022, to expand its retail footprint.

BAKERY REVIEW

expanding into smaller cities with smaller formats. The fast food chain space in the country is currently marked by the presence of more than 120 brands with more than 4,000 outlets spread across various cities in India.

Unexplored Market But the scope for growth for QSRs in the country is far from exhausted. It is because as compared to countries like the US or China, the frequency of eating out is still quite less in India. And the potential for growth of the QSR segment in India, in the backdrop of the prevailing socio-economic

Expansion Beyond Metro Cities What is even more remarkable is that the fast food chains are now expanding rapidly not only in the metropolitan cities of the country, but also in the smaller towns and cities of the country.

For example, Domino’s Pizza, the market leader in the chained pizza market in India, is present in 269 cities in India.

“With the objective of democratising the pizza experience in the country and growing the pizza market in India, Domino’s Pizza has aggressively strengthened its presence in tier-II and tier-III cities of India in the past few years,” Jubilant FoodWorks Limited said.

Even the ASSOCHAM report noted that after establishing their footholds in the major cities of India, QSRs were now

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indicators, seems huge.

By 2020, it is expected that 35 percent of India’s population will be residing in urban areas, totaling 52 crore of population as compared to the current urban population of 3 4 c ro re, t h e ASSO C H A M re p o rt observed. This growing urbanisation can also give a significant fillip to the growth of QSR market in India.

Factors to Heed However, to succeed in the Indian market,

the multinational QSR players need to tailor their products to cater to the tastes of the Indian consumers.

Many of the QSR players operating in India are already doing so. The fact that mayonnaise in McDonald’s India’s outlets is free from eggs is an endeavour in this direction, as is the plethora of vegetarian offerings on the QSRs menu.

In terms of menu, Indian QSRs like Haldiram’s, Bikanervala, etc. have skewed t o w a rd s v e g e t a r i a n f o o d w h e re a s international players like McDonald’s, Domino’s, KFC, Subway etc. offer a mix of both vegetarian and non-vegetarian offerings for the Indian market.

However, soon the QSRs in India would have to take the next step; they would need to localise their products in a big way to drive away competition.

One cannot say for sure that such a trend is already not emerging in the Indian food services industry. In fact, there is no homogenous Indian taste. Indian tastes are nothing but a combination of varied and often diverse local culinary preferences. The QSR chains which would take the initiative/ are taking the initiative to cater to the local culinary preferences of India in a big way are likely to have market edge over the others in the near future.

Another of the challenge for these restaurants could be to position themselves as providers of healthy food besides satiating the taste buds. It is because the health conscious wave is rising in the urban Indian society, where the great majority of QSRs in India operate.

Healthy pizzas, burgers and muffins would be greatly appreciated by a huge section of Indian consumers, provided they do not compromise on the taste factor.

Some global chains like McDonald’s have already initiated steps towards making their menu more ‘healthy’ and it is unlikely that others would not follow suit, if they have not already, considering the fact that fast food chains are often blamed for rising obesity and several other lifestyle-related health problems.

Another challenge for the QSRs in India is to penetrate the largely unexplored rural Indian market, in a big way. For this, more economic pricing and innovative packaging of burgers and pizzas are the need of the hour, as is the need for their more rural focused marketing. n

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Bakery Ingredients

Advancing Technology

KPL International offers a broad range of products for bakery industry, ranging from high quality and esteemed suppliers like Solvay, MGC, etc. The company caters to its customers by offering customised products as per their needs. It has established joint ventures, exclusive representation, distribution and business development for products focused at emerging markets. The company has warehouses pan-India offering strong supply chain to its customers in an effective manner.

KPL’s range of products includes Solvay Bicar(R) Food Grade, which is globally approved and widely appreciated. Bicar® food is mainly used as a raising agent for baked goods. It is available in an extensive range of particle sizes for a wide variety of uses and is recognised as leavening agent of choice among professionals, home bakers and biscuit producers.

Other product for shelf life enhancement by the company is Oxygen Absorber. It controls pest infestation, mold growth, rancidity caused due to fat oxidation, etc. Oxygen Absorbers are used in various applications such as bakery, snacks, fruit & vegetables, nutraceuticals, sauces, seasonings & condiments, dairy, etc. and are available in sachets and pouches.

KPL also offers phosphates & non phosphates from Budenheim to seafood processing industry.

With its ISO 9001 quality certification and its process specialisation in marketing, distribution and sourcing, KPL represents 35 global giants and over 3000 customers that includes finest Indian business houses.

KPL International Ltd. info@kplintl.com

Pride equipment is one of the leading suppliers of commercial food service equipments for hospitality Industry in India. Its objective is to provide the best product and service to satisfy the needs of its clients. The company has been dealing in both imported and fabricated kitchen equipments and a wide range of F&B service items.

Th e p rofe s s i o n a l te a m of t h e company has vast experience and In-depth knowledge of the hospitality industry. It believes that advanced technological resources and a clear client-based focus are essential to meet the future demand of hospitality service professionals. Its partners have an average experience of 20 years in the industry.

The company's mission is to distribute and manufacture top quality equipment & accessories for the food service industry, based on its experience, know-how, specialised manufacturing potential and market research.

Pride Equipment info@prideequipment.in

Making Waffles with Changeable Plates AKASA has launched a new kind of waffle maker with changeable plates, with three unique designs. This waffle maker uses right amount of heat and cooking time to create a perfect waffle.

T h e p l a t e s a re e a s i l y removable, hence can be cleaned with ease. Rotary features enable even baking and browning. Digital panel enables precise temperature and timer control. Specially designed heating elements are embedded into the plates for precise temperature control.

Perfect non-stick coating allows easy removable waffles with quick clean-up. Changeable waffle design plate give you more variety of waffles on a single machine. Waffle patterns that can be made on this machine are 7” waffle cone, Belgium waffle and two banana waffles.

AKASA International info@akasainternational.in

Steel of Substance METINOX India is a budding, dynamic company specializing in the manufacture and distribution of kitchenware and tableware. Headquartered in Delhi and with a state-of-art manufacturing and distribution facility,we are setting new standards in quality and design with our extensive range of kitchenware and tableware.

We are dedicated to providing professional chefs and restaurateurs with quality products and flawless services. All our products are pleasing to the eye, high in utility, practical in maintenance, and manufactured to the highest quality to ensure durability.

From our distribution office in Delhi, we are setting new standards in customer service. We value each order – whether large or small – and ensure that our products exceed customer expectations and meet their needs on a timely basis.

We are committed to servicing our clients not only through our comprehensive range of high-quality kitchenware and tableware, but also through competitive edge in costs.

We have surely and steadily added to our nationwide coverage through our exciting range of products, matched by an equally efficient customer service. Our efforts to go the extra mile have earned us an outstanding reputation amongst our clients.

We always keep our customer needs in mind as well as the expectations of the end-users to oprtimize our product range, design and service. A focus on market research is integral to our activities to keep pace with the times and achieve excellence.

Metinox India sales@metinoxindia.com

The information published in this section is as per the details furnished by the respective manufacturer/distributor.

In any case, it does not represent the views of Hammer Publishers Pvt. Ltd.

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Thriving on Creativity and Dexterity

By Sharmila Chand Paul Besra, Pastry Chef at JW Marriott Hotel Bengaluru continues to test his limits as a baker, as a Chef, as a sculptor and also as a mentor to many rising Chefs in the culinary world.

He began his culinary journey at Hyatt Regency Delhi in 2001 as a Commis Trainee and climbed the ladder with his sheer passion and hard work. Later he made a move to Hyatt Regency Kolkata as Commis Chef in 2002, where he was acknowledged for his dedication; he was promoted as the Chefde-Partie in 2004 and subsequently as Sous Chef in 2006. He had also served as the Pastry Chef in Hyatt Regency Kolkata during 2007-2008.

His innings with Marriott began in 2014, with Kochi Marriott Hotel, where he joined as the Pastry Chef. The excerpts of the interview with the seasoned bakery & confectionery professional follow:

What is/are the current trend/s in India’s bakery industry?

There has been an extensive change in the industry and it is very much visible from the proliferation of the number of bakeries across the country.

Demand for bakery products has really grown in the country which is witnessed by the number of bakeries coming up every year by leaps and bounds. This trend is ably supported by the availability of quality products in the market, which are of international standards.

Themed desserts’ buffet is in vogue these days and will only get bigger and better in the coming days.

How did you become a Pastry Chef?

In the beginning I was not very interested in making desserts or pastries. However, after getting my vision clear in the initial stage of my career I thought of becoming a Pastry Chef. I was able to achieve the goal with patience and hard work.

Who are your idol/s, that is who all have inspired you?

In the beginning of my culinary journey, I was

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fortunate to meet the Pastry Chef Andreas Roseling who inspired me and also taught me the tricks of trade. He was a tough boss but a great Chef.

What are your hot selling bakery items?

Red velvet cake followed by chocolate truffle, hazelnut cake, walnut brownie are some of the hot selling bakery items.

in terms of technology; likewise using upgraded equipments makes your work easier.

What do you like about your job?

Creativity and the lack of monotony in my job are what I very much like about my job.

What is your strength as a Pastry Chef?

What is your favourite tool?

Besides making freshly baked breads I am good at setting up themed dessert buffet, which is in trend right now.

My favourite tool is the palette knife; basically I cannot work without it.

What is your working philosophy?

What are the challenges a Bakery Chef has to face in his/her job?

Our work becomes really challenging if ingredients required in a recipe are not available and replacing them with other ingredients might spoil the end product.

In our business, getting the right staff with the right bent of mind is difficult. We need staff who treat their work not as a job but as a passion.

Not getting the upgraded equipments can also make our job challenging. In this era it is really important to stay updated

Be creative in simple things.

What are you passionate about besides baking?

Besides baking, I am very passionate about photography.

What are your dreams?

My dream is to own a pastry shop.

Lastly, what is your mantra for success?

It is to use the best ingredients for the best products.

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