Bakery Review by Bakery Review

Apr-May ’12

EDITORIAL Publisher cum Editor

Rajneesh Sharma

rajneeshhammer@gmail.com

Associate Editor

Swarnendu Biswas Feature Editor

Kanishka Gupta

Resident Editor

Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Sub-Editor

Tapapriya Lahiri Layout & Design

Hari Kumar V. Narender Kumar Photographer

Mahendra Singh Mehta Production Assistant

Mamta Sharma

Advertising Sales

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Sanjay Anand

Director Operations & Finance

Rajat Taneja

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E-mail: hammerpublishers@vsnl.net © 2012 Hammer Publishers Pvt. Ltd. No article can be reproduced in part or as whole without prior permission of the Publisher. Bakery Review is a bi-monthly magazine, printed and published by Rajneesh Sharma on behalf of Hammer Publishers Pvt. Ltd., 1202, Pragati Tower, 26 Rajindra Place, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028. Annual Subscription rate within India is Rs. 450 and overseas US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 overseas. Cheques are payable to Hammer Publishers Pvt. Ltd. Editorial Policy : Editorial emphasis in Bakery Review magazine is on

Snacking habit is getting popular in India, especially in urban India, in a big way. This has huge implications for the bakery industry as breads, chips, cookies, cakes, burgers, pizzas, etc. are snacks and they are also integral part of the bakeries. Snacks were part of India’s diet for long, but these days they are replacing main meals, which are often avoided in our metropolitan life because of paucity of time. In fact, the increasing popularity of snacking culture in urban India can be accounted by the mushrooming growth of nuclear families, which are often characterised by working couples with busy schedules, coupled with the increase in disposable incomes among select sections of the society. These two factors, induced by globalisation, have given a boost to the demand for snacks in India, whose one manifestation is the growth in the demand for fast foods. In fact, it would be interesting to note that the popularity of fast foods produced by multinational QSRs is not limited to the metros and big cities only, but is also percolating across tier-II and tier-III cities of India in a big way. Overall, to feed this demand for snacking habit, a plethora of snacks embodying awesome variety have invaded the market in the recent years, which in our days were not thought of. The growing wave of health consciousness in the Indian society has also given a fillip to the healthy snacks movement, whose rippling effects can be easily felt in the evolving product composition of the bakery industry. The increasing presence of multigrain breads, sugar free desserts, soy nuts, ragi biscuits and cookies, etc. is a reflection of such a healthy trend. We have endeavoured to cover the various dimensions of the vast snacking segment of India in the Cover Story of this issue, which we hope our readers would find to be exhaustive, informative and analytical. The dairying industry in India has great potential, which needs to be tapped without delay. The present growth in the dairy industry is not dismal, but it could easily be bettered if our government makes proactive effort to modernise the huge informal segment in the dairy industry and encourages private entrepreneurship in the dairy industry in a big way through easy finance for livestock and equipment to them. The boosting of the plethora of marginal farmers’ dairy business can not only give them a relatively healthy dosage of steady income, but can eventually increase the overall productivity of the dairy sector. This in turn could lower the prices of milk and dairy products significantly and enable them to cater to the needs of millions of populace. Presently, the growth in the dairy sector can cater to the demand for milk but not to the need of the milk in the society. The increasing productivity of the dairy sector can easily give an impetus to the bakery industry too, which badly needs quality but affordable ingredients to enter the modern age. We have attempted to explore the myriad dimensions of the Indian dairy sector in our Business Story. Besides these above-mentioned important topics, our regular sections with their relevant information and analysis, affords to give you glimpses of the emerging elements of the bakery industry. I hereby sign off with the hope that our readers would enjoy their sojourn between the covers of this magazine as much as we did while creating it.

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.

Apr-May ’12

I N S I D E 16 COVER STORY India Goes for Munching

20 BUSINESS Exploring Development in the Dairy Industry

26 INGREDIENT The Sweet Summer of Mango

DEPARTMENTS 04 Events 10 News Scan 14 Report 36 Product Preview

30 TREND

38 Business Opportunity 40 Interview

Ragi is the Rage

32 OPERATIONS Choosing the Right Oven Cover Pix: Dobla BV

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iba 2012: Showcasing the Bakery Industry iba 2012 is going to set the stage for the world’s bakers and more at Munich from 16-21 September 2012. The event will be held at New Munich Trade Fair Centre, Munich, Germany. Munich is looking forward this year when iba will transform the ‘cosmopolitan city with a heart’ into one with a passion for the baking sector. Held every 3 years, this global event for baking is worth the visit if you are a baker, a confectioner, a hotelier or a caterer, run a coffee shop or if your business is related to baking in some way or the other. At iba 2012, more than 1100 exhibitors will feature the latest innovations in the baking industry where more than 70,000 visitors are expected. From a range of bakery and confectionery machinery to accessories, baking agents to packaging, and shop ovens iba 2012 will cover all the areas of the baking industry as well as related areas. Here, the visitors can also experience the world of coffee at the ‘Coffee, cake & more ’exclusive exhibition in Hall A4. The show will be supported by the various programmes, seminars & discussions. Events, competitions and special themed areas will be located in Hall B3 during iba 2012:

Highlights of the Event

• Awards ceremony for the iba cup competitions • Presentation of the ‘StollenZacharias’ • Presentation of regional bread specialities steeped in tradition, with background information provided by professional associations and the Bread Museum (Brotmuseum) • Practical presentations by bakers and confectioners • Valuable insight into the topic of

sustainability. iba Summit The iba Summit will take place immediately prior to iba 2012. Here you will have the opportunity of meeting decision makers from all over the world and discoursing on current affairs and important topics pertaining to the bakery industry with them. It is the Zentralverband des Deutschen Bäckerhandwerks e. V. (German Bakers’ Confederation) who will organise the iba summit. For the trade professional, the summit is a great opportunity to discuss experiences with others and learn something new. iba Cup The iba Cup will see teams of bakers from Argentinia, Australia, Chile, China, Denmark, France, Germany, Hungary, Japan, Luxembourg, the Netherlands, Poland, Taiwan and the USA lining up against one another to determine who exactly is the best. Prepare to be captivated by this exciting contest! Gain fresh ideas and impetus for your business whilst marvelling at the technical finesse shown by the best in the industry.

Seminars & Bakery Tours 1) Lochham Short Seminars on Bavarian Baking Culture These half-day seminars will aim to demonstrate a cross-section of Bavarian baking and the range of baked goods made in this region of Germany. This presentation will last between 3.5 and 4 hours, and will be offered twice daily (8.30 a.m. – 12.30 a.m. and 2 p.m. – 6 p.m.) on each of the days the trade fair will be taking place. Beginning with a brief theoretical introduction to raw ingredients, production techniques and the product

range make-up, the seminar will move on to demonstrate current Bavarian baking technology and, for the main part, will focus on demonstrating how different Bavarian baked goods are being made. On request, smaller ‘do-it-yourself’ parts can be incorporated into the proceedings. Each participant will receive a selection of baked goods to take away with them. The seminar will focus in particular on breads and biscuits from around Bavaria, such as sourdough breads, wheat-rye and rye-wheat breads, and smaller baked goods made of wheat and rye, such as the ‘MaurerLaiberl’, ‘Riemische’, ‘Pfennigmuggerl’, ‘Sternsemmel’ and ‘Kaisersemmel’, and ‘Brezn’ (pretzels) of course. There will be no more than 20 participants in each group at the bakery. If there are more than 20 in the group, participants may be spread across several rooms. Unless you know German, it is wise to bring someone with you who can interpret. Depending on the group size, a place at this seminar will cost from EUR 70 per person onwards. Early booking is advised. 2) Bakery Tours As in the previous years, tours of bakeries in Munich and the surrounding areas will be offered to the visitors. The size of the business visited will be chosen based on the requirements of the visiting group. Groups must make their own way to the tour venues, and arrange their own interpreter if necessary. If the option will be available at the time, the group will also be accompanied by an advisor from the Landesinnungsverband (state guild association). If this option is unavailable, the bakery owner will be briefed in advance by the Landesinnungsverband. Drinks and small snacks are usually provided during or after the tours.

Apr-May ’12

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Hotelex 2012

BAKERY REVIEW

E V E N TS ’ C A L E N D E R MIFB 2012 12-14 July 2012 PWTC, Kuala Lumpur, Malaysia www.mifb.com.my Hong Kong International Tea Fair 16-18 August 2012 Hong Kong Convention and Exhibition Center, Hong Kong www.hkteafair.com Ahara International Food Fair 2012 23-25 August 2012 Chennai Trade Centre www.aaharchennai2010.com

otelex 2012 Shanghai, held during 912 April 2012 at Shanghai New International & Exhibitions Center, ended with overwhelming response from 1,245 exhibitors, and 68,811 visitors. The event was spread across 110,000sqm exhibition space. The exhibition is becoming the top hospitality show and one-stop platform for hotels, restaurants, clubs, bars, malls, villas, highend leisure amusement parks and other hospitality business domains. In Hotelex 2012, there were ten themes of exhibition. They were Catering Equipment and Supply China, Bakery China, Tableware China, Textile China, Appliances and Amenities China, IT & Security China, Expo Finefood, Expo Coffee and Tea, Fitness and Leisure China, and Hotel Furniture China. This year Hotelex China 2012 witnessed a 52 percent visitors’ growth rate. Besides exhibitors’ growth rate increased by 25 percent as compared to last year. This year there were 3,377 overseas visitors from 124 countries. In the ﬁrst day of the exhibition, seven cities and provinces’ tourism and hotel association groups visited the exhibition including: • Jiangsu Province Tourism Association • Zhejiang Hotels Association • Shanghai Tourist Industry Association • Beijing Province Hotel Association • Anhui Province Tourism Association • Henan Province Hotel Association

India F&B Pro + Hospitality Expo 6-9 September 2012 Expo Centre, Panaji, GOA www.trinityworld.biz Asiafruit Logistica 5-7 September 2012 AsiaWorld-Expo www.asiafruitlogistica.com Food Tech / Bakery Tech & Hotel Tech 2012 7-9 September 2012 Milan Mela Exhibition Complex, Kolkota www.kolkatafoodtech.com Sweet and SnackTec India 2012 11-13 September 2012 Bombay Exhibition Center, Mumbai www.koelnmesse-india.com Fine Food India 2012 17-19 September 2012 Pragati Maidan, New Delhi www.finefoodindiaexpo.com Annapoorna World of Foods India 2012 26-28 September 2012 Bombay Exhibition Center, Mumbai www.worldoffoodindia.com Hotel Expo 2012 10-12 October 2012 The Venetian Macau, www.hotel-exhibition.com

Bakery China 2012 The Bakery China 2012, held during 9-12 April 2012 at Shanghai New International & Exhibitions Center, across 60,000 sqm space, showcased the latest equipment of pizzas and desserts. To participate in the Bakery China 2012, 30,000 professionals from hotel chain stores, pastry stores, bakery and pizza houses took part as exhibitors. More than 80 percent of the visitors were satisﬁed with the high quality of participants. Bakery China meets the demand of exhibitors’ eagerness for professional bakery equipment and appliances.

SIAL Paris 21-25 October 2012 Paris Nord Villepinte, Paris, France www.sial.fr TRAFS 2012 25-28 October 2012 Hall 103, BITEC Bangkok www.thailandhoreca.com Oishii Japan 2012 and Delicioso Spain 2012 1-3 November 2012 Suntech, Singapore www.oishii-world.com

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Delicious360o—A Delectable Offering in F&B Trade

elicious360o will launch in November at Sands Expo and Convention Centre, Singapore with a consumer component. Asia has long been known as the source of exotic and varied cuisines. In recent years, it has also become a vibrant and attractive hub for food and beverage businesses from all over the world. Delicious360o is a new annual cuisine-focussed F&B trade show series created by MP Asia that aims to address this emerging trend and offer the industry exciting new ideas for a fast moving and rapidly evolving consumer market. It will make its debut from 1-3 November 2012 at the Sands Expo and Convention Centre, at Marina Bay Sands, in Singapore. On November 3, the event will open its doors to the public as a consumer event where visitors can purchase specialty food items and new-to-market ingredients —some of them not commercially available in stores. This will also allow trade participants to market-test new products on Singaporean consumers to have a better gauge of how they will be received in the mass market. The Delicious360o series of trade shows will occupy a total of 10,000 square metres. It expects to attract 5,000 trade visitors through interactive cooking demonstrations and food and wine pairings, as well as workshops and seminars for trade visitors to enhance their business and learning opportunities. Visitors can also experience the culinary expertise of renowned chefs from Spain and Japan, as well as sample the best beverages, including cavas, sakes, awamoris and organic wines. Jason Ng, Executive Director of MP Asia, said, “We are really excited to launch Delicious360o. With our extensive experience in trade exhibitions and timely demand for innovative F&B solutions in Singapore and Asia, we believe both buyers and exhibitors will reap maximum beneﬁts from the show.’’ Delicious360o is an all-encompassing and holistic platform that includes basic food ingredients to restaurant concepts,

and includes food and wine pairings as well as cooking demonstrations. Delicious360o aims to bring to Asia offerings from around the world, every year. This year, Delicious360o comprises three co-located exhibitions: Delicioso Spain, Oishii Japan and Asia Wine Expo. Delicioso Spain will present the essence of Spanish cuisine with authentic Spanish food ingredients such as cheese, olives, olive oil and ham, beverages and wine. The inaugural show will also feature innovative restaurant concepts as well as Spanish food and wine pairing. Oishii Japan will showcase Japanese food and beverages, and the setting up of food businesses outside Japan. Last year, a preview launch called Ganbarou Nippon: Taste of Japan was held to great success, leading to the staging of Oishii Japan this year as the answer to the insatiable appetite for Japanese food and related products in Asia. Asia Wine Expo is a wine trade platform designed to help wine makers expand their business footprints into South-east Asia’s burgeoning wine market. It will present exciting business and networking opportunities for wineries seeking exclusive supply relationships with the Asian market and for wine purchasers looking to enhance their portfolios. Federico Palomera Guez, Spain’s Ambassador to Singapore said, “I am delighted to see Spain represented in this exciting new trade show. Over the last few years, I have seen an increasing appreciation of my country’s cuisine and culture in Singapore, thanks to the warm diplomatic and economic ties we enjoy.

In particular, we are both countries that appreciate good food and wine, and Spain is proud to be able to introduce the best it has to offer at Delicious360o under Delicioso Spain.” Minister Hiroyuki Yamamoto, the Deputy Chief of Mission from the Embassy of Japan, added, “Living in Singapore, one of the world’s finest food capitals, I am never far away from home, thanks to the many world-class Japanese restaurants that operate here. The fact that there are so many here attests to the popularity of Japanese cuisine, due not only to its refined flavours but also its status as a healthy option suitable for urban dwellers. The cosmopolitan city of Singapore is the most ideal venue for hosting this exhibition because of its strong influence in South-east Asia. Through Delicious360o and, in particular, Oishii Japan, we hope to introduce delicious Japanese food, alcoholic beverages and related products to the people in Singapore and the region.” The event has already confirmed the support of the Chefs Association of Malaysia, Penang Chapter; the ChinaHong Kong Bartenders Association, the Club Managers’ Association (Singapore), the Food and Beverage Managers’ Association, International Bartender Association and the Singapore Business Federation. This is in addition to the respective shows’ supporting organisations. Cheong Hai Poh, the President of the Food and Beverage Managers’ Association, said, “Delicious360o could not have come at a more opportune time. The industry has been buzzing with new restaurants in the last few years and with increasing sophistication among consumers, F&B entrepreneurs are hungry for new trends and ideas. This trade show will fill that niche.’’ Delicious360o is created by MP Asia, which is a member of the MP International group, a professional conference and exhibition organiser headquartered in Singapore with offices across Asia and Europe.

Apr-May ’12

The new SelfCookingCenter® whitefficiency®

Efficiency meets culinary delight

BAKERY REVIEW

Gaia Brings Healthy Oatmeal Cookies Cookies taste great but the same cannot be said about their health impacts. Most cookies comprise of maida (processed flour), butter and sugar, which do have unhealthy connotations, especially if taken in excess. Gaia has successfully endeavoured to merge health and taste in cookies. It has recently come with oatmeal cookies, which are loaded with health. Spruced with oats, wholewheat and honey, these cookies are rich in fibre and have a low sugar content. Here it deserves a mention that oats, besides being good for heart as they help in lowering bad cholesterol levels, are rich in vitamin E, zinc, iron, selenium, protein and complex carbohydrates. They are a good source of energy. What is more, Gaia Oatmeal Cookies have a modest price. It seems Gaia has successfully bridged the conflicting attributes of taste and health in its cookies.

CCDS Presents Exquisite Structured Cakes

up to

480

muffins in 23 minutes

The patented HiDensityControl® – the reinvention of cooking quality up to up to

30 % 70 %

more capacity and faster* less energy consumption*

Wide range of application – grilling, steaming, baking and much more. The new HiDensityControl® – energy where the food needs it. Operation is child´s play – can be done by everybody. Visit our RATIONAL CookingLive event. Reservations under www.rational-online.in or call our office in Gurgaon + 124 463 58 65.

* compared to kitchen without Combi-Steamers.

In the recent times, designing and decoration of cakes has been graduated into an exquisite art form. The complex sculpting and customisation techniques make the cakes simulate everyday objects. Only difference is that these everyday looking objects are edible. Such wonderfully decorated multi-tiered cakes were showcased in a display, held recently by the students of the Culinary and Cake Decorating School, at Okhla, Delhi. Participants were from varied walks of life but their creations reflected a common thing, that is excellence in craftsmanship. All total, 23 creatively designed cakes were showcased at CCDS’ institute, at the grand finale of CCDS’s ‘Confectionary & Cake Decorating’ diploma, which was presided over by esteemed jury members who were experts from the food & beverage industry. “It gives me great pride in seeing our students graduate from regular cake lovers to full-fledged cake designers. Their passion towards the art of baking and the zealousness to learn makes it even more worthwhile for us to inspire and guide them,” said Kandy Vaid, the Founder, CCDS. The Confectionary & Cake Decorating Diploma is tailored to make a student who may not have any background in the field, into a bakery professional. In a systematic curriculum, the diploma transforms the novice baker into a cake artist/confectioner who can produce items that are at par with any professional. Practically 90 percent of the course is totally hands-on wherein the students create cakes or confectionary items themselves. CCDS also offers other short-term courses like step-by-step Cake Decoration Series, Specialty Skilled Courses like Sugar Craft, Australian & Oriental String Work, Pure Chocolate Workshops and a host of culinary courses.

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Pinkberry to Debut in India JSM Corp., which has an impressive repertoire of some of India’s most successful and well-known restaurants under its ambit, announced the launch of Pinkberry, an American frozen yogurt chain to India. The company currently has a strong portfolio consisting of brands such as Hard Rock Café, California Pizza Kitchen, Shiro and Trader Vic’s. JSM is the exclusive India master franchisee for world-renowned brands like Hard Rock Café, California Pizza Kitchen, Trader Vic’s, Inakaya and now Pinkberry. With Pinkberry, JSM has made another valuable addition to its constantly growing portfolio of popular brands. Pinkberry — the world’s leading yogurt retailer will now be joining India’s booming restaurant sector after launching successfully in 17 other countries. Speaking at the association, Jay Singh and Sanjay Mahtani, Co-Founders and Executive Directors, JSM Corp Pvt. Ltd. said, “We are extremely delighted to be associated with Pinkberry and are committed to make the brand a success in India. With Pinkberry, we are offering our Indian customers distinct flavours and refreshing yogurt experiences. The Pinkberry launch takes us a step closer towards continuing to create happy customers.” Chief Executive Officer of Pinkberry, Ron Graves said, “Critical to opening in India was to find a local partner who shared our values and was singularly focussed on exceeding customer expectations day in and day out. We are proud to be working with the JSM Corporation team.” With more than 180 stores worldwide, Pinkberry has been aggressively growing overseas during the past few years and is one of the world’s fastest growing global retail brands. Pinkberry offers consumers a signature experience comprised of distinct product, exceptional service and inspirational design.

BAKERY REVIEW

Third Dunkin’ Donuts & More Outlet in Delhi Less than a month after the opening of its signature restaurant in New Delhi, Dunkin’ Donuts has strengthened its presence in India with the opening of its third restaurant in India, located at DLF Place Mall in Saket, New Delhi. Jubilant FoodWorks Limited (JFL), which already has rights for Domino’s Pizza, has entered into an alliance with Dunkin’ Donuts early last year to bring the brand’s restaurants to India. The brand name in India has the sign of ‘Dunkin’ Donuts & More’ to signify a wide product range and the unique experiences that its restaurants offer. Dunkin’ Donuts’ outlets occupy the spot between cafés and quick service restaurants, as they embody the elements of both. A great all day menu of food and a fantastic range of beverages, along with a chilled out, modern and relaxed environment has already become a big hit with the Delhi crowd who are thronging the two Dunkin’ Donuts & More outlets in India, at Connaught Place and Greater Kailash-I. Both these restaurants are in Delhi. Commenting on the encouraging feedback from the two already opened Dunkin’ Donuts & More outlets in Delhi, Shyam S. Bhartia, Chairman, and Hari S. Bhartia, Co-Chairman, Jubilant FoodWorks Ltd. said, “We are pleased with the tremendous response the brand has received from the consumers’ from

day one of our opening in India. We have been in the food service industry in India for many years and we have leveraged our bank of insights to launch Dunkin’ Donuts in India. It is extremely gratifying that consumers are responding to our proposition with such enthusiasm.” Speaking on the occasion, Nigel Travis, CEO, Dunkin’ Brands and President, Dunkin’ Donuts U.S., said, ”I am extremely delighted to be a part of this momentous occasion to celebrate the opening of the third Dunkin’ Donuts restaurant in India. It was important for us to enter into the Indian market with a strong and trusted partner like Jubilant FoodWorks, who understands the market and shares our core values and passion for providing quality food and beverages; served in a welcoming environment at a great value.” The newly opened Dunkin’ Donuts & More restaurant at Saket, like the two other Dunkin’ Donuts & More outlets in India, delivers the same quality food and beverages served in a fast, friendly and convenient environment that the brand is internationally renowned for. The menu includes a range of donuts, Dunkin’ Donuts Original Blend drip coffee; espresso-based beverages, as well as a delectable range of sandwiches made out of artisan breads such as focaccia, croissants, ciabatta, and bagels. The beverages menu has also been expanded with fruit milkshakes, smoothies and tea catered to Indian taste preferences. The restaurant also has a very attractive and international ambience with comfortable seating.

Apr-May ’12

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BAKERY REVIEW

Tea to Get National Drink Status by 2013

ndia is likely to accord tea the status of national drink by April 17, 2013. This occasion would coincide with the 212th birth anniversary of the ﬁrst Assamese tea planter and a leader of 1857 Sepoy Mutiny, Maniram Dewan. Dewan was also the ﬁrst indigenous tea planter in India. He was hanged by the British for his role against the colonial rule. Montek Singh Ahluwalia, the Deputy Chairman of Planning Commission, has expressed that he would strongly take up the case of according tea the national drink status with the centre. In the recent past, while addressing the Assam Tea Planters Association’s (ATPA) platinum jubilee celebrations in Jorhat, Ahluwalia gave an assurance on the matter and also advised Dispur to build a strong case, based on its history

of tea. “I shall go back to Delhi and personally take up the case with the ministry or department that is responsible for granting the coveted recognition,” said Ahluwalia. He also expressed his

liking for the black tea that he picked up from his student days at Oxford. Here it deserves a mention that India happens to be the largest producer and consumer of

black tea across the globe. 83 percent of households in the country consume this beverage, which is considered to be the cheapest beverage in the world. The Chairman of the North Eastern Tea Association Bidyananda Barkakoty pointed out that the anticipated new status for this beverage would provide a major impetus to the brand-building exercise of Indian teas. “Besides symbolism, the declaration will serve as a good idea for strengthening the marketing of lndian teas. Tea is now accepted as a health drink all over the world, and this fact, along with the upcoming national drink tag, is likely to attract the huge youth population of India towards this healthy beverage,” he said. No wonder, this move would give an impetus to the Indian tea industry.

Come … Taste Your Chocolate!

hocolate and chocolate products are under continual innovation. But, sadly India has been alien to the concept of chocolate tasting clubs, a concept which is a wonderful reality in Europe. To make chocolate club a reality in India, the Nagori brothers Pankaj (a Mumbai-based businessman) and Pawan (a Londoner who left his profession behind to devote himself to this club) has set up Cvado 1502, in Mumbai. Having travelled the world and relishing only the local fare of the places they visited, both, Pankaj and Pawan are foodies with a taste for quality. Perhaps it is India’s ﬁrst exclusive chocolatetasting club. The club derives its name from Latin word E’vado, which means ‘to escape’ and the year 1502 is the year when Europeans came into contact with cocoa beans. Launched in January of this year, the club invites Indians to escape into the world of chocolates in its purest form and variety; experience them

without preservatives and sample some of Europe’s ﬁnest pieces of these dark delights. Cvado’s chocolates are sourced from quaint mum-n-pop chocolatiers in hamlets across in Germany, the United Kingdom, France, Belgium, Switzerland and Italy. The source of each collection varies, and the box is delivered to the

member’s doorstep within seven to eight days of being made. Every box is customised for the member. The members of the club can choose from 70-80 percent pure chocolate in its varied forms ranging from ganaches to pralines, from fondants to trufﬂes and

much more. For those who like their chocolate liquor-ﬁlled, there’s a wide variety, which include Alina’s Splash, Casablanca or Viennese Almond among others whereas those who prefer to play it safe can choose from Latte Macchiato, Cranberry Cream Nougat, Raspberry Marzipan, to just name a few. One has the option to go for the trial membership of Cvado 1502 before graduating to become annual or premium members. The premium membership can give one access to activities like workshops, events, trips, chocolatepairing, chocolate-making classes, etc. “After months of trial and error, ensuring that the chocolates reach in the right temperature, which is tricky in India, and are consumed at the right temperature, we decided to go ahead with the club. There is no retailing, as it is purely on membership basis and right now, we are not catering to the eggless and purely non-alcoholic crowd,” said an excited Pankaj.

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S T O R Y

BAKERY REVIEW

India Goes for

Munching

The growing disposable incomes among select pockets of urban Indian society, whose numbers in absolute terms are far from being insignificant, has contributed to the popularity of snacks in India, which is manifested by the profusion of snacks of all varieties invading the Indian market. The other factors contributing to the growing snack culture in India include the growth of urbanisation and the spread of globalisation in the country, which have left many nuclear families with working couples and busy schedules, and with very little time for cooking elaborate meals. This has resulted in the growing demand for ready-to-eat options between main meals, or even as substitute for meals, and a plethora of snacks have catered to this demand. Here Swarnendu Biswas attempts to explore the various dimensions of the snacking trend that is influenced by the urban Indian milieu. This snacking trend can influence the bakery industry in the long run. 16

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nacks and snacking are getting popular in India with each passing day. According to Datamonitor, one of the world’s leading providers of premium global business information, though snacks have been a part of Indian culture for long and were earlier associated with leisurely consumption, the purpose of snacking has evolved with time to be more individualistic in nature, and consumers are now demanding snacks that are convenient, satiating and suitable for out-of- home/on-thego consumption. Presently, India is experiencing a growth rate of 15-20 percent per annum in the organised snack food market, while the unorganised snack food market is going through a growth rate of 7-8 percent per annum. The Datamonitor report, published in the recent past, also viewed that a gradual shift in Indians’ dietary intake patterns had resulted in greater number of snacking occasions and a demand for a greater variety of snacks from the organised market. This holds very much true two years later too. According to the Ministry of Food Processing Industries, Govt. of India, the Indian snack food market has reached a value of Rs.1530 crore, and is one of the largest snack markets in the world. Potato chips are by far the largest product category within snacks, accounting for 85 percent of the total market share. According to a survey by Agricultural and Processed Food Products Export Development Authority (APEDA), Ministry of Commerce & Industry, Government of India, almost 1000 snack items and 300 types of savouries are sold across India.

Fast Foods for Indian Tastes Across the urban Indian milieu, snacks are fast becoming meals in their own right. No wonder, the Indian snack market is exhibiting a double digit growth. Bakery products like cake, bread, burger, pizza and other ready-to-eat sweets and savouries can come under the broad purview of snacks. One of the dimensions of the growth of the snack foods in India is manifested in the growing popularity of fast foods like burger, pizza, etc. This trend is endorsed by the Datamonitor’s perception that “Novel snacking options are gaining momentum in India as a

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result of the increasing incorporation of western culture into Indian lifestyles.” According to a recent research report by RNCOS titled ‘Indian Fast Food Market Analysis,’ the Indian fast food industry is expected to grow at a CAGR of around 34 percent during 20112014. Presently, the Indian fast food industry is showing a 30-35 percent growth per annum. Anticipating the future growth, many international players are entering into the fast foods segment by striking deals with the domestic players. According to RNCOS, those already present in the Indian market are expanding their presence in different provinces of the country. And the demand for fast food snacking options like pizza, burger, sandwiches, etc. is not limited to the Indian metros and big cities only. The research by RNCOS further revealed that there is a huge potential for growth of the fast food consumption in the untapped tier-II and tier-III cities of India, because of which, major fast food retailers have already started introducing various marketing strategies towards popularirising their brands in these cities. There is no doubt that a section of India with disposable incomes, which for simplicity’s sake let us term as lifestyle segment of India, is in the throes of a snacking binge. Datamonitor also believed that there was a marked preference for ethnic Indian flavours among a large percentage of Indian consumers, and therefore marketing claims related to authenticity and originality did have a strong influence on the consumers’ product choices. The report, which was published in May 2010, was valid in the late 1990s and is very much valid now. The popularity of ethnic Indian flavours is also evident from the fact that most multinational QSRs like

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McDonald’s, KFC, Pizza Hut have to tailor their offerings according to Indian tastes in order to find their market niche in India. Thus for quite some years, say for a decade or so, we are witnessing that most of the multinational fast food giants are fast ‘Indianising’ their menus, to woo the Indian customers. Today, McDonald’s McAloo Tikki Burger, Pizza Hut’s Tandoori Paneer, Paneer Makhani and Kadai Chicken pizza offerings and Nirula’s Subz Burger are not exceptions but reflect a growing trend towards Indianisation of the multinational QSRs and well as of the Indian QSRs like Nirula’s. However, snacking on western fast foods by reputed multinational QSRs hasn’t made Indians forgo their religious and cultural character. Nor has its vegetarian population turned to non-vegetarian. These have business implications. In the case of India, which has a huge vegetarian population by choice for religious and health reasons, and where beef and pork are taboo for the majority, McDonald’s made a savvy decision in 1990, when it began establishing local supplier partners, six years before it came up with its first restaurant in India. The company began working on its first no-beef, no-pork menu for the Indian consumers, and ensured that its suppliers respected the beliefs of its future customers. McDonald’s arrived in India in 1996 and India was the first country where McDonald’s served no beef and no pork items. McDonald’s invested more than five years (from 1990 onwards) on developing the first beef-less and porkless menu in McDonald’s history. Of course, it still continues to refrain from using beef and pork in its menus in India. In fact, India is the only country in the world where McDonald’s restaurants do not offer any beef products. Furthermore, the vegetarian products at McDonald’s are prepared with dedicated equipment and utensils and, in some cases, by a separate workforce, so as to do away with the possibility of mingling of vegetarian and nonvegetarian products; a huge factor of grouse among many vegetarians. To cater to Indian tastes and sentiments, McDonald’s practices vegetarian and non-vegetarian segregation right from processing to serving stage and uses 100 percent vegetable cooking oil in their

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food preparations. KFC too has repositioned itself as a fast-food chain serving tasty food, instead of focussing only on chicken. Like McDonald’s, KFC too has come up with a number of vegetarian offerings to attract a sizeable section of vegetarian Indian consumers. For the vegetarians in India, KFC has great tasting vegetarian offerings that include the Veg Zinger and Veggie Snacker. Domino’s Pizza too has tweaked its menu and supply chain in India to get on the growth path and is looking at a significant expansion of its outlets. Its Peppy Paneer pizza and Keema do Pyaaza pizza are much more Indian than American in their offerings. By December 2011, there was a network of 439 Domino’s Pizza stores in India. Within three years of its entry into India in 1996, Pizza Hut had its first vegetarian outlet in India, in Ahmedabad. The given outlet not only served no meat but also spruced their pizzas with Jain toppings. This outlet is also the first vegetarian pizza outlet of the food giant in the world. In fact, by Oct 2011, only three of the five Pizza Hut outlets in Gujarat offered nonvegetarian options. Today Pizza Hut has a number of vegetarian and non-vegetarian offerings which can attract the Indian tastes. Chicken Tikka Makhani, Paneer Tikka Masala and Spicy Veggie are just some of the many pizza offerings of Pizza Hut suiting the Indian tastes. It is better to wash them with Masala Lemonade; another western drink with Indian flavours that can complement these fast food snacking options.

Snacking on Controversy However, according to the recent ﬁndings of the Delhi-based nationally renowned NGO, Centre for Science and Environment, many of these fast foods are far from healthy. In the very recent past, the NGO did come out with the results of laboratory tests, which were being carried out on 16 major food brands which include names like the Lays, Maggi and Top Ramen noodles, McDonald’s Happy Meal, KFC’s Fried Chicken and Haldiram’s Aloo Bhujia. Centre for Science and Environment

BAKERY REVIEW had alleged that many leading food manufacturers were guilty of “large scale misbranding and misinformation.” According to CSE, Top Ramen Super Noodles (Masala) that claims to have no trans fats actually has 0.7 gm of it per 100 gm. Similarly, Haldiram’s Aloo Bhujia too claims to be devoid of trans fats, but the study claimed to have unearthed that the product contains 2.5 gm of trans fat per 100 gm. PepsiCo’s Lays (Snack Smart) also are loaded with 3.7 gm of trans fats per 100 gm of the product, according to the CSE’s study. Of course, the manufacturers disputed these claims. Pepsico refuted the claims of the CSE study and said that its products under the Lays, Uncle Chips, Kurkure and Cheetos brands were trans fat free. CSE found that the kind of food under test had sufﬁcient trans-fats, salt and sugar to lead to an early impact of diseases like obesity and diabetes among the young. Here it deserves a mention that trans fats, when they get deposited on the walls of arteries, clog the arteries thereby making the passage of blood narrower, while huge intake of salt can lead to increase in blood pressure which puts greater load on the heart, forcing the heart to work overtime. However despite these ﬁndings, there is no denying the fact that the growth towards snack consumption is also complemented by the increasing demand for healthy snacks.

A Healthy Trend Despite the presence of snacks with disputed health value ﬂourishing in the Indian market, a great many Indians are showing a tendency towards consumption of healthy snacks. The greater health consciousness in the urban Indian society can be attributed to more awareness towards health because of television, internet and globalisation, and also because of the prevalence of lifestyle diseases like diabetes and cardiac problems in the urban Indian society. So both awareness and need factor are inducing a great many Indians to opt for healthy snacking options. People are now seen preferring low calorie snacks with high nutrition, without compromising

their taste buds. Datamonitor observed that with the Indian consumers moving towards a healthier dietary regimen, a number of product categories had gained acceptance as snacks by virtue of offering a healthier way to mitigate between-meal hunger pangs. It further stated that among the claims made in the promotion of snacking products, ‘added/high in fiber’, ‘wholegrain’ and ‘low/reduced fat’ had the highest influence on Indian consumers’ product choices. At the same time, the research body maintained that among all Indian snack categories, chocolate, potato chips and nuts and seeds had the highest CAGR over the period 2004-09. The consumption of diet snacks is on the rise and the demand and consumption of diet snacks is reflected in organised retail chains, in malls and supermarkets. Some of the diet snacks which are garnering great demand are bread sticks, soy nuts, popcorn and baked & roasted snacks among others. The rising popularity of multi-grain breads, whole grain breads and sugar free desserts in today’s metropolitan India also exemplifies this trend. Even cakes and desserts which can pass off as snack items, are becoming healthier by the day. “While preparing cakes and pastries, whipped creams on top are no longer treated as the trend. Lighter frostings like cream cheese/ yogurt are found to be increasingly replacing full fat cream options. Whipped cream blobs for garnish of desserts are making way for fruits,” asserted Nita Mehta, one of the renowned and bestselling cookbook writers of India. “Over 50 percent of our bakery portfolio has undergone fortification, the leading brands being Tiger, Milk Bikis, Marie Gold, Britannia Breads, etc.,” elaborated Vinita Bali, the Managing Director, Britannia Industries Limited. Britannia Industries has also made significant research in enriching its products with relevant vitamins, minerals, etc. “We have made our products healthier on two facets. Firstly, we have removed the unhealthy ingredients like trans fat and secondly we have added on micronutrients,” asserted Vinita.

For the Diabetics and the Conscious Britannia’s NutriChoice Diabetic Friendly

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BAKERY REVIEW Ragi Cookies and NutriChoice Diabetic Friendly Oat Cookies are some relevant examples of new-age healthy snacks. These tasty, crunchy and convenient options for mid-day meal pangs are scientifically created to suit the special lifestyle and nutrition needs of diabetics to manage extreme swings in blood sugar levels. Here it deserves a mention that Britannia had introduced NutriChoice range of healthy biscuits way back in 1998, when the concept of healthy snacks was at a nascent stage in India. The brand is targeted towards overall health and wellness of individuals. Recently, Britannia Industries Limited took another important step towards smart nutrition when it came up with its NutriChoice Diabetic Friendly Essentials range of snacks to meet the nutrition needs of diabetics, without compromising on their tastes. Britannia’s NutriChoice Diabetic Friendly Ragi Cookies and NutriChoice Diabetic Friendly Oat Cookies contain a unique combination of soluble and insoluble fibres that are reported to delay glucose absorption, thereby preventing extreme swings in blood sugar levels. Ragi, besides comprising of complex carbohydrates, which help in the slow release of glucose into the blood stream, is also known to be a rich source of calcium. It is good for heart and digestive health too. Oat soluble fibre helps control blood cholesterol by binding some of the cholesterol in the digestive tract and helps to give you a feeling of being full for longer periods of time. Furthermore, there is absence of added sugar and cholesterol in NutriChoice Diabetic Friendly Essentials cookies. We know that the trans fats have a tendency to increase the risk of cardiovascular diseases, and it is heartening that Britannia’s NutriChoice Diabetic Friendly Essentials cookies contain zero percent trans fats and at least 25 percent reduced fat as compared to the average cookies in the Indian market. In fact, the culture of healthy snacking options is fostered by many players. One of them is the Mumbai-based Diat Foods. The decade-old company has an impressive array of foods under its brand named ‘Sugarless Bliss’ to cater the needs and wants of India’s diabetic and health conscious consumers. The company has over 250 Indian sugar-free, fortified &

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enriched mithais, cookies, cakes and a range of other confectioneries that are low in calories, and are endowed with a low Glycemic Index, which facilitates both diabetics and the weight conscious.

Untapped Potential However, that is not to say that healthy snacks are dominating the Indian snack product; instead it would be more apt to say that this trend is catching up among select sections of India. Even today, despite the awareness and need for health consciousness pervading through the Indian society, only a negligible 4-5 percent of the total snack food industry in India constitute of diet snacks. Presently, there is a profusion of 1000 snack food products in India, and potatobased snacks, particularly potato chips, account for more than 80 percent of the salty snack market in the country. Besides, despite the recent conducive business atmosphere for healthy snacks in India, there is a severe shortage of domestic producers in the diet snacks category, which has induced a majority of organised retailers in this domain to go for imported diet snacks, which of course are costlier than the Indian versions, and are out of reach for many. No wonder, most of the healthy snacks are yet to attain a pan-India reach, and their presence is still conﬁned to the sleek retail outlets in metros and big cities of India. Deepak Awatramani, MD, Diät Foods India had also expressed disappointment over the much less awareness about diet snacks in India, as compared to the west. But this gives huge potential for diet snacks market in India. However, Awatramani believes that presently “the market for diet snacks will remain limited within the upper middle and the wealthy classes of India.” At the same time, he aired the view that with growing awareness towards health the market for diet snacks will experience growth in India. More and precise cuttingedge innovations across varied products category of healthy snacks is also the need of the hour to make diet snacks become an affordable reality for the majority of India. Attractive packaging; showcasing the nutrient value of healthy snacks is also very much required. Then only the trend of healthy snacks can get their desired momentum in India. 

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Exploring Development in the Dairy Industry In India, the dairy sector plays a crucial role in the growth and development of the economy of the country. Specially, its contribution to the rural economy in the form of generation of employment cannot be overemphasised. Dairy sector is one of the major employers of the rural population in the country. Dairying is responsible for about a third of rural incomes in India. No doubt, dairy sector also plays an important role in the bakery industry as without milk and milk products it is difficult for bakeries to cater to its consumers. Thankfully, along with the increasing demand for milk and milk products in the country, the dairy sector is showing impressive signs of growth. Here Ashok Malkani attempts to explore the ways by which the dairying segment in India can grow and develop further.

ndia is the world’s largest milk producer, and the country’s estimated milk production for the 2010-11 ﬁscal was 121 million tonnes, which accounted for approximately 17 percent of global milk production. Andhra Pradesh, Haryana, Bihar, Madhya Pradesh, Uttar Pradesh, Maharashtra, Rajasthan, and Gujarat are the major milk producing states in the country. However, this recent scenario doesn’t reﬂect India’s paucity in milk production in the distant past. Thanks to state initiative of Operation Flood (1970-

1996), within a period of three decades India has graduated from a country characterised with serious milk shortage to the world’s largest milk producer. The milk production of India escalated to 113 million tonnes in 2010, from a dismal 35 million tonnes in 1980. According to the recently published RNCOS’ research report titled ‘Indian Dairy Industry Analysis,’ India accounts for around 17 percent of the global milk production. Besides, the country is one of the largest producers as well as consumers of dairy products. However, this can be accounted by our huge population.

Due to their rich nutritional value, the consumption of dairy products has been growing exponentially in the country; a country which is becoming increasingly health conscious. The study by RNCOS anticipates that the milk production in India will grow at a CAGR of around 4 percent during 2011-2015. According to an Associated Chambers of Commerce and Industry of India (ASSOCHAM) study titled, Indian Dairy Industry: The Way Ahead, the value of the Indian dairy industry is expected to reach a ﬁgure Rs.5 lakh crore by 2015, whereas the milk production is expected to increase to 190 million tonnes by the end of 2015, from 123 million tonnes in 2011. ASSOCHAM has found that the Indian dairy industry was showing a growth rate of 10 percent per annum. According to DS Rawat, the Secretary General, ASSOCHAM, the unorganised sector accounts for nearly 85 percent of the Indian dairy industry. He also said that the half of the total milk produced in the country is consumed by the rural Indian market.

Factors to Ponder However, at the same time we must concede that dairy sector is not growing to its full potential in the country. The ASSOCHAM study reveals that the paucity of adequate infrastructure like cold storages and the lack of a transparent milk pricing system are contributing

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towards adversely inﬂuencing the retail milk consumption, which in turn is escalating the price of milk in the domestic market. And increased prices of milk can affect the effective demand, and hence the growth of dairy products, especially in a price-sensitive country like

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that of India. Moreover, there has been hardly any serious endeavour by the government in the recent times to modernise the informal segment of the dairy sector, which is also impeding the dairy sector’s growth potential. According to the study,

the scarcity of fodder, which is resulting in low yield from cattle, is another factor that is affecting the production in the dairy sector. However, if we go by the estimates of the National Dairy Development Board (NDDB), then the demand for milk is expected to reach a ﬁgure of 180 million tonnes by 2022, which can easily be absorbed by the estimated output of milk in 2015, given by the recent ASSOCHAM study. So production of milk and other dairy products, though not as per their potential in India, can easily match its effective demand in the market in the near future. However, at the same time increase in the productivity of dairy sector must be emphasised so that their prices plummet and a vast majority of Indians who cannot afford to demand (demand in economic terms is the effective desire to have a commodity backed with the requisite purchasing power) the milk and dairy products but need them urgently can also enter into the market for dairy products. Another major worrying factor is the

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proper distribution of dairy products at minimum possible prices, so that majority of our children are neither deprived of milk, nor of biscuits, chocolates and ice-cream. Unless the prices of dairy products come down and unless the distribution of dairy products shapes up, their present 10 percent growth rate will not be of much use to satiate the huge need for dairy products in the country. The innovative products need to be marketed well too by cashing on the trend in these health conscious times. One such example of new-age dairy products can be organic milk or organic ghee for that matter. They should be marketed keeping into account of the varying pocket sizes too. Innovative packaging of the milk and other dairy products in small quantities can also cater to the needs of the underprivileged. Our policy makers and major players in the Indian dairy sector must remember that dairy products are the chief source of nutritious food to millions of people in India, and the only acceptable source of animal protein for its vast vegetarian population, and thus dairy products should not only be within the reach of the majority, but more new and new dairy products with extremely affordable price range must be introduced to the market. About 60 percent of milk is consumed in India in liquid form, while the remaining is consumed in the form of butter, desi ghee, cheese, curd, paneer, ice cream, dairy whiteners and traditional

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sweets. This clearly shows the lion’s share of milk in our dairy products’ consumption. But the quality of milk that is rampantly available is also a matter of concern in the country. On January 2012, Food Safety and Standards Authority of India stated that more than two-thirds of the milk it tested across 33 states was found to be contaminated. Those samples were carrying substances like salt and detergent, skimmed milk powder, fat, glucose and added water. These untoward substances in milk not only affect its nutritional proﬁle, but can also endanger the health of those persons having the contaminated milk. Presently, for a great many people of India, particularly for Indians in the rural areas, the unpacked and unprocessed milk delivered by a local milkman are the only option of milk available. It is disquieting that almost 85 percent of the total milk production in the country is accounted by the unorganised sector, with total share of the organised sector in country’s milk production—including both cooperatives as well as private sector—being merely 15 percent. A section of people even prefer milk from milkmen in the informal sector because they think that milk delivered by their local milkman tastes better and are more fresh than branded milk. However, in such cases, there is little accountability in ensuring the quality of milk, as milk sold in the unorganised dairy sector is often sub-standard and unpasteurised with the chance of it being

adulterated with harmful chemicals being not altogether a remote possibility. With contaminated milk gaining currency, bakery business in the unorganised sector can also ﬁnd difﬁculty in maintaining its credibility in the long-run. Generating comprehensive consumer awareness and education programme about the harmful health impacts of unpackaged milk and dairy products is needed without delay. Besides addressing the above mentioned production bottlenecks, and administering stringent quality control of milk and milk products, emphasising on local dairy development assumes critical importance. One way the growth of the dairy industry and hence the bakery industry can receive momentum is through the entering of new players in the segment. Thankfully, now the Indian dairy industry offers scope for private sector and individual entrepreneurship than ever before. Moreover, one can enter this industry even with a small investment.

Cooperative Growth No doubt cooperatives are the main players in the formal dairy sector, in India. The stupendous success of the Gujarat Cooperative Milk Marketing Federation (GCMMF) and its Amul brand is world renowned, and a part of the history of corporate India. The dairy cooperatives have a three-tier structure – i) milk producers’ cooperative societies at the village level, ii) milk producers’ cooperative unions at the district level and iii) the state milk federations at the state level. Currently, there are 16 major dairy cooperative federations in India. The National Dairy Development Board (NDDB) was established in 1965 with the mission of making dairying a vehicle to a better future for millions of grassroots milk producers. This commitment has been rewarded with India’s emergence as the world’s largest milk producing nation. The board’s programmes and activities seek to strengthen the functioning of dairy co-operatives by providing them ﬁnancial assistance and technical expertise in milk production, employment generation, availability of milk, foreign exchange savings and increased farmer incomes. Dairy co-operatives account for the major share of processed liquid milk marketed in the country. Besides

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GCMMF, Andhra Pradesh Dairy Development Cooperative Federation Ltd.(APDDCF), Haryana Dairy Development Cooperative Federation Ltd.(HDDF), Himachal Pradesh State Cooperative Milk Producers’ Federation Ltd.(HPSCMPF), Karnataka Cooperative Milk Producers’ Federation Ltd.(KCMF), Punjab State Cooperative Milk Producers’ Federation Ltd (MILKFED) are among the major dairy cooperative federations in India. APDDCF offers a wide spectrum of milk products in India, under the brand name VIJAYA. It also manufactures products such as sterilised ﬂavoured milk, indigenous unripened cheese, desiccated sweets, and buttermilk. Similarly, KCMF, the largest cooperative dairy federation in South India, has over 2.13 million milk producers in over 11443 dairy cooperative societies at village level, which are functioning under 13 district cooperative milk unions in Karnataka state. KCMF’s milk and milk products are marketed under the brand name Nandini. National Cooperative Dairy Federation of India (NCDFI), based at Anand (Gujarat), is the apex organisation for the cooperative dairy sector. Its members include federal dairy cooperatives of states and union territories. Primary objective of NCDFI is to facilitate the working of dairy cooperatives through coordination, networking and advocacy.

Private Participation Though dairy cooperatives crowd the organised market space in the dairy

BAKERY REVIEW sector, but now after two decades of liberalisation, there is enough encouragement for the individual private initiatives in dairying too. Especially, with the unabated growth of the bakery industry, the untapped business potential of the dairy sector is simply great. According to Rawat, the private sector can play a crucial role in reducing the cost of production of milk by using sophisticated technologies to increase productivity, by providing breeding facilities for cattle and by developing processing and marketing infrastructure. Here it deserves a mention that India has a plethora of marginal farmers who are engaged in dairying, with limited livestock and production. At the same time, approximately 60 percent of the female cattle and buffaloes in the country are owned by the small and marginal farmers. There is no reason for coalescing more dairy cooperatives out of these farmers. They should be individually given more encouragement by the way of ﬁnance for livestock and equipment by the government, which in turn can give an impetus to the Indian dairy sector. Availability of better quality of livestock and better equipment are two cornerstones of pro-poor dairy development strategy. Besides, boosting the small and marginal farmers’ dairy business can give them a source of healthy regular income, unlike the seasonal income from agriculture, which is often dependent upon the vagaries of nature. However, we need not only greater dairy production, better distribution of dairy products at affordable prices but also many more innovative dairy products

with minimum price tags. Though many national and international brands have made their presence felt in the dairy sector in India, but they cater to only a small proportion of health conscious consumers with their high-end quality products. ‘Danone Dahi’ Amul’s Flaavyo and Mother Dairy’s Probiotic Curd are only some examples of a slew of high-end new-age dairy products which are targeted at the middle and upper class consumers, primarily located in urban India.

Other Growth Inducers These products are needed but the need of the hour is affordable and at the same time quality dairy products which can be pocket-friendly and as well as healthy options for the majority of our malnourished population. The innovative range of highly affordable dairy products is more likely to be introduced by small entrepreneurs with a pulse on the vast unexplored market of rural India than by the huge multinational and national corporations. At the same time, the innovative products need to be marketed well too by cashing on the trend in these health conscious times. One such example of new-age dairy products can be organic milk or organic ghee for that matter. They should be marketed keeping into account of the varying pocket sizes too. Innovative packaging of the milk and other dairy products in small quantities can also cater to the needs of the underprivileged. Besides extending credit facilities to entrepreneurs willing to enter the dairy industry on a large scale, improving the marketing link between rural production areas and urban markets and strengthening the indigenous breeds of cattle could also signiﬁcantly enhance dairy growth and productivity. In this regard, bolstering breed development programmes is required. Ensuring a transparent pricing system for milk and improving the infrastructure like cold storages can also give an impetus to the production and consumption of milk and milk products.

Need for More R&D Besides providing ﬁnancial support and encouragement to the budding entrepreneurs in the dairy sector, the Union and the state governments should make efforts to develop strong research

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BAKERY REVIEW and development framework for the dairy industry. The National Dairy Research Institute — the country’s premier dairy research institution — has developed considerable expertise over the last five decades in different areas of dairy production, processing, and management and human resource development pertaining to the dairy industry. The National Dairy Research Institute undertakes research, teaching and extension activities towards dairy development in the country. It conducts basic and applied research with the objective to enhance animal productivity and also to develop cost -effective technologies for the benefit of the teeming millions. Further, the institute provides high quality manpower to meet the human resource requirements for the overall dairy development in the country. The institute also undertakes extension programmes for transferring the knowhow from the laboratory to the farmers’ fields. Information generated at the institute and the services offered by the institute

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have contributed to the growth of the Indian dairy Industry in a big way and to the well-being of millions of milk producers and consumers of milk and milk products across the country. However, many more such quality research institutions in the dairy domain are the need of the hour, if dairy industry in India endeavours to reach global levels in terms of productivity of cattle, infrastructure and the range of equipment. The developments in associated ﬁelds like microbiology, animal genetics and breeding, livestock management, animal nutrition can always accrue dividends to the dairy industry. One can say that dairy has immense potential to improve rural income and nutrition levels and can also facilitate women’s empowerment. Therefore, our Union and state governments should give priority to this sector’s growth and development. A well-developed

dairy industry, besides its development inﬂuences, will also give an impetus to the bakery industry. So we should not be contended that the Indian dairy industry is showing a growth rate of 10 percent per annum, or will grow at a CAGR of around 4 percent during 2011-2015. We should aspire for more growth and development in the industry, for more growth means more employment opportunities, more and better quality milk and dairy products to more number of our teeming millions, and also further development of the associated industries like bakery. The government is taking initiatives and running plans and programs like National Diary Plan and Intensive Dairy Development Program to meet the growing demand for milk in the country but much more needs to be done by the government and as well as by the private enterprise to further develop the Indian dairy industry. 

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The Sweet Summer of

Mango

By Sharmila Chand

ucculent, ﬂeshy, juicy and luscious, mango is the favourite fruit of many people. The fruit adds ﬂavour to the otherwise sultry, long and hot Indian summers. Besides eating mangoes, one can make many wonderful dishes with this fruit. Mango has lots of applications in bakery too. Mango dishes can be prepared in various innovative ways — in the form of beverages, desserts, soups, and salads. Let us take a round up of how mango dishes are creating waves in this summer, across some top-of-the-line properties in Delhi NCR and Jaipur.

Mango Applications

“Mango season is here, and with it comes the yearly lust for this fruit. Considered as the king of fruits in this part of the world, it has many devout followers. I consider myself as one among them,” said Chef Willi Haueter — Executive Chef,

preparations with mango, such as Mango The Imperial New Delhi. Dosa and Mango Rabdi. They have been He added, “I generally use the sour accepted very well by our guests.” mangoes to make Membrillo, a sort of Then there are mango mousses which fruit jelly with pektin, to eat with cheese. are delight to savour. Rahul Rana, the It fits perfectly with the addition of a bit Executive Chef, Galaxy Hotel, Shopping of sugar, creating truly an experience. & Spa in Gurgaon asserted that their The ripe and sweet mangoes are used “Mango Mousse is very special.” for desserts or eaten as it is. ‘Chocolate There are other Mango Marquise’ from wonderful innovations Mango Temptations, with mango too on offer. at La Baguette at out Mad Over Donuts has int hotel is very popular.” roduced Mango Mojo, the The mangoes are mango flavoured donuts lending themselves which can help you enjoy to great culinary and this delicious fruit in yet baking creativity in this another innovative way. summer. According These donuts include to Bobby Singh, F&B flavours like Yellow Manager, Kingdom Jello, Lil’ Drops of of Dreams, Gurgaon, Mango, Supermango & “At Culture Gully of Centre of Perfection. Kingdom of Dreams, Recently launched we have tried some Bobby Singh Zura Bistro Bar Bakery, unusual and exotic

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“Mango is one fruit that has a variety of flavours, right from a tangy taste before it ripens to a sweet aromatic taste that is divine and makes people crave for it! When blended in the right manner in different dishes, be it in soups and salads, desserts & cakes, shakes & cocktails or for that matter in tea & coffee, the outcome is bound to be delicious.”

— Nidhi Wadhwa, Owner of Zura Bistro Bar Bakery

located in the suburban locales of Gurgaon, also offers exciting culinary mango delights to its customers. Indulge in some ‘aamsutra’ at Zura’s Mango Festival, with an amazing assortment of traditional as well as some novel mango concoctions. This summer at Zura Bistro Bar

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Bakery you can indulge with a wonderful range of mango delights which include Mango Daiquiri, Mango Martini, Man go Smoothies, mango ﬂavoured soups, Mango Cheese Cake, Mango Chocolate Cake, Mango Soufﬂe, Mango Sorbet among many others. You can also relish the king of

fruits at Jaipur Baking Company at Jaipur Marriott Hotel, Jaipur which is hosting a tempting Mango Festival all through the summer. Here you can enjoy the mouthwatering dishes, drinks and desserts made up of a variety of mangoes, hand-picked from different parts of India.

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“We keep hosting several festivals depending upon the season. Being the favourite fruit of many people in the summers, our pastry shop – Jaipur Baking Company – has some scrumptious mango offerings this summer. One can sip into the fresh mangoflavoured beverages or simply savour the delicious mango-based desserts. Here our guests can sample various kinds of mango delicacies throughout the month. Chef Nitin has prepared a completely new menu keeping the fruit in mind. It is certainly going to be a treat for the mango lovers.”

— Animesh Barat, Food and Beverage Manager, Jaipur Marriott Hotel.

Recipes By Bobby Singh, F&B Manager, Kingdom of Dreams

Recipe by Chef Willi Haueter — Executive Chef, The Imperial New Delhi Chocolate Mango Marquise Ingredients Mango Puree Rich Cream Egg Milk Sugar Vanilla Sponge Gelatin Sheet Chocolate Ganache For Garnishing Chocolate Curls Macaroons

Unit gm gm gm gm gm gm gm gm

Amount 100 250 50 150 120 100 6 100

Method: Mix egg, sugar and milk separately in a bowl and cook in a double boiler until 69 degree centigrade. Soak gelatin sheet in cold water and set aside for five minutes. Add mango puree and gelatin sheet to the warm mixture. Allow the mixture to cool. Then add cream in the room temperature and fold. Pour half the mixture in log mould and pipe out chocolate ganache in the centre and complete with the rest of the mixture and freeze it.

I. (i) Mango Dosa Ingredients Sweet Dosa Batter Mango Refined Oil Honey

Quantity 0.05 kg 0.1 kg 0.01 litre 0.03 litre

Method Heat the hotplate. Spread sweet dosa batter in two equal thick discs of six inch diameter (25 gm) each, on the hotplate. Apply oil. Add chopped mango over it. Fold & remove it from the disc when the outer portion turns golden brown. Serve the dosa glazed with honey. I. (ii) Recipe for Sweet Dosa Batter Ingredients Quantity Refined Flour 0.1 kg Wheat Flour 0.2 kg 0.1 kg Rice Powder Jaggary 0.3 kg Green Cardamom Powde 0.005 kg Method Boil jaggary in water and keep it aside to cool. Mix flour and rice powder in jaggary water to make a thick batter. Add green cardamom powder. Keep aside for fermentation for two hours before use. II. Mango Rabdi Ingredients Milk Mango Green Cardamom Powder Saffron Threads Icing Sugar Pista

Quantity 0.5 kg 0.15 kg 0.003 gm 10 0.03 kg 0.002 kg

Method 1. Take milk in a cauldron and reduce it to a thick consistency. Cool it. Add icing sugar

& green cardamom powder to it. Now keep the milk aside. 2. Peel the mango and cut it into dices. Keep the mango dices in ice-chilled water for sometime to retain their shape. 3. Squeeze the mango pulp, which is present on the inner seed. Mix this pulp in the rabdi. 4. Mix mango in the rabdi and serve it garnished with pista and saffron threads.

Mango Mousse Ingredients 02 Big fresh alphanso mangoes (peeled and pulp removed) 1\4 Cup of powdered sugar 150 gm Fresh cream 01 Table spoon of unflavoured gelatin 02 Egg whites 02 Table spoon of cold water 01 Table spoon of icing sugar Method Add the powdered sugar to the mango pulp and mix well. Place the cold water in a bowl and sprinkle gelatin over the surface. Leave it aside for five minutes. Dissolve the gelatin by keeping the bowl in another bigger bowl of hot water. Once the gelatin dissolves add the mango pulp and mix well. Gently beat the cream with the icing sugar. Add the beaten cream to the mango pulp and then mix well. Beat the egg whites until they are stiff. Gently fold the egg whites into the mango mixture. Pour in a glass bowl or mould and keep to chill in the fridge for at least an hour. Garnish with mango slice and serve.

Apr-May ’12

BAKERY REVIEW

Apr-May ’12

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BAKERY REVIEW

Ragi is the Rage By Kavitha Srinivasa

Pix Courtesy: Lite Bite

he wonder grain ragi or finger millet has caught the attention of food companies, which are creating a basket of offerings with ragi as they are fast realising its intrinsic value. Once considered old fashioned, ragi has now morphed into a culinary temptation of sorts. India has had a long lasting relationship with ragi, which has suddenly blown up into a torrid affair of sorts. An affair which is healthy and tasty… History has it that the indigenous millet was introduced to India about 3,000 years ago from Uganda, before it became a staple in Karnataka, besides in some other states. Many Kannadiga households begin their day with a wholesome ragi dosa and ragi malt. However, even a decade ago, the consumption of ragi was mainly confined to the south of India. But today ragi is increasingly attracting the diversified Indian palate, in breakfast, lunch and dinner.

Healthy Initiatives by the Industry How about enjoying a cup of tea with a plateful of ragi cookies? If tea is an antioxidant, then ragi packs in the goodness of health. The combination is nothing short of healthy snacking. Hailed as the wonder grain, ragi has become a favourite among some of the food entrepreneurs. Once food entrepreneurs began to look at healthy impacts of ragi, they saw numerous exciting business opportunities in these health conscious times to explore. Today, the wholesome flavour of ragi is being used to give cookies, breads, health drinks, pasta and noodles a wellness and healthy quotient. Ragi is now marketed with panache in the pan-India food bowl. Take the case of Britannia, a significant player in the ragi segment. The food conglomerate has found consumer traction significantly beyond the traditional ragi markets of

Karnataka, Tamil Nadu and Maharashtra as it weaves the magic of ragi into its goodies. “We have always looked at the possibilities of bringing diverse nutrition benefits to our consumers through a variety of innovative products. Although ragi is embedded in consumer minds for its nutritive value, especially in South India, yet there are very few options available in the market to make its consumption convenient and easy,” said Anuradha Narsimhan, Category Director, Health and Nutrition, Britannia Industries Ltd. This urged the brand to first use ragi in the form of NutriChoice Diabetic Friendly Ragi Cookies. These cookies contain a unique combination of soluble and insoluble fibers that are reported to delay glucose absorption; preventing extreme swings in blood sugar levels. Ragi has complex carbohydrates that help in the slow release of glucose in to the blood stream. Ragi is also a good source of both

A MINI Revolution Millet Network of India (MINI) was formed in 2007 to provide a platform for civil society groups that are concerned about reviving sustainable systems of agriculture. Over the last five years, the MINI family has extended to include farmers, scientists, nutritionists and environmentalists, among others. MINI has made efforts to make people aware about the goodness of millets. PV Satheesh, National Convener, MINI, has stated that globally India is the leading consumer of millets. India accounts for 42 percent of the world’s millet consumption, on an average. The country’s first National Convention of Millet Farmers was organised by MINI last year.

Apr-May ’12

T R E N D

BAKERY REVIEW soluble and insoluble fibers, good for heart and digestive health. The inclusion of ragi in formulations helps in lowering the glycemic index in a product, which is one of the desired quality parameters for diabetic food. Obviously, these cookies could give some respite to those suffering from this chronic disease. Moreover, ragi is a storehouse of proteins and good dietary source of minerals like calcium, potassium, magnesium, phosphorus, iron and B-complex vitamins, which are essential for everyone including children. “We saw the value of ragi in this context and included it in the Britannia Healthy Start Multigrain Porridge Mix. We have used ragi in an organised manner so as to utilise its goodness in the maximum possible way,” added Anuradha. Ragi is playing important role in the breakfast tables of urban India. Earlier this year, UNIBIC launched Multigrain Cookies as a breakfast snack, which blends the essence of various cereals like wheat, oats, ragi, rice and corn, with fruits, honey, dates and 10 essential nutrients. What is more, it is packaged in exotic variants like cranberries and black currant, topped with the richness of dates, honey and natural fibers. Reportedly, a 100 gm of UNIBIC Multigrain Cookies gives 30 percent of the daily requirement of dietary fiber.

Ragi Breads and Rotis It is a proven fact that ragi blends beautifully with other grains. This has resulted in a multigrain platter involving ragi. The proverbial north-south divide seems to blur, as multigrain atta is used to roll out rotis with inﬂuence of ragi, in Indian homes across geographies. Ragi rotis are getting popular in Indian households. Besides ragi rotis, urban households are consuming ragi-based breakfast options with zest. Ragi breads

Apr-May ’12

“Ragi is a cereal which is gluten free, high in calories, fiber, and protein besides being a powerhouse of micronutrients. It is extremely rich in iron and calcium, provides a considerable amount of dietary fiber and contains complex carbohydrates, which take a longer time to breakdown within the body and thereby induces a slower release of energy than simpler carbs like sugar, rice, maida and corn flour.” - Ritika Samaddar, Chief Dietician, Max Healthcare, Delhi. are infusing healthy dosage to your daily bread intake. Positioned as guno se bhari, Britannia’s multigrain bread is loaded with oats, ragi, 100 percent whole wheat, soya and ﬂax seeds. It carries a promise of being zero transfat and zero cholesterol. Then the blogosphere is teeming with ragi recipes, some of the innovative ones

Ragi G(r)ains Facilitates in bone development Facilitates in weight loss, due to high content of fiber Reduces high glucose levels as ragi has a low glycemic index, hence it is excellent for diabetics Is gluten free and so it is ideal for celiac patients Is a good weaning food for infants Ragi can be brewed for making beer Ragi is the richest natural source of calcium. It contains 344 mg of calcium per 100 gm, highest among cereals and millets. Ragi has 34 times more calcium than rice, and eight times more calcium than wheat. Ragi at a Glance Nutritive value of ragi per 100 gm: Protein: 7.3 gm Fat: 1.4 gm Carbohydrate: 72 gm Minerals: 2.7 gm Calcium: 344 mg Fiber: 3.6 gm Energy: 328 K Cal Courtesy: Ritika Samaddar, Chief Dietician, Max Healthcare, Delhi.

being ragi soup and ragi halwa.

Gaining Market Presence It is no surprise then that it is not just the niche organic food stores that are doing their bit to promote ragi, but even local supermarkets are also stocking ragi cookies and ragi-based breakfast cereals. Bangalore-based Pristine Organics promotes a diverse ragi platter through organic and modern retail outlets. A dedicated team of medical representatives of the company has stepped in to market the company’s range of weaning food made with ragi. The company’s Managing Director, KC Raghu has led his research team to create an assortment of ragi offerings that range from weaning food to breakfast cereals to nutrition supplement for children. “Ragi based products are the most sold ones in our portfolio, as they have been designed keeping the local food preferences in mind. Around 30 percent of our business comes from ragi products,” explained Raghu. As the millet mania is spreading all over the country, the company intends to launch ragi bread in the coming months. It also comes as no surprise that the legendary MTR (Mavalli Tifﬁn Rooms) Restaurant in Bangalore decided to introduce a range of ragi biscuits, oneand-a-half decade ago. The experiment met with success and became a perfect consumer experience. “My father Harishchandra Maiya introduced the ragi biscuit when our bakery started over 15 years ago. It turned out to be a very popular item in our store. Today, ragi is accepted as a health food and our ragi biscuit still has a loyal following amongst our patrons,” recalled Hemamalini Maiya, the Managing Partner, MTR Restaurant. “As a restaurant, we make ragi rottis, a traditional Karnataka dish, occasionally. But our aim is to increase the popularity of ragi in the coming years by using it in various dishes, while at the same time giving nutritive information on its beneﬁts,” said Hemamalini, sharing her forthcoming plans. The hotels, bakeries and food companies are making the effort to spread the healthy message of ragi through their culinary innovations. Indeed, the time is not far when your roadside kiosk would hawk ragi pizzas to satiate the taste buds of its patrons… 

O P E R A T I O N S

BAKERY REVIEW

Choosing the

Right Oven By Kanishka Gupta

vens are perhaps the Bakery Chef ’s best friend in his day-today bakery operations. Therefore, they need to be handled with utmost care and expertise. Besides the fact that baking is a very technical process, involving considerable dexterity, most bakery recipes are standardised and the temperature, moisture and time play critical roles in the quality of the baked products, be they breads, cookies or cakes. This makes the role of ovens very crucial in the bakery industry. In today’s times, there are hi-tech ovens which save a lot of energy and manpower. Since the hotel industry is in the business of cooking and serving quality food and beverages in an upscale dining experience with high production scales, these ovens come in very handy. “The challenge in the hotel industry is attaining the desired volume of bakery production as bakery products are used in almost all cuisines and in almost all types of meals in hotels, be it in the form of breakfast breads and morning bakery products like croissants, mufﬁns, brioche, etc. to artisan breads like wheat bread,

multi-grain bread and other rich dough breads that are used in lunch as well as dinner buffets. All luxury hotel buffets have desserts and most of them use some kind of sponge or baked bases (like meringue, dacquoise) in their desserts. The plus point of using good quality ovens for any good hotel bakery is the consistency in the quality and textures of the ﬁnished baked products, which is the key for any good upscale restaurant operations along with time efﬁciency and batch production,” said Anurudh Khanna, Executive Chef, The Park, New Delhi.

health conscious times, do prefer to have good quality bakery products rather than oily junk food. Even in festival time, people prefer to gift and take bakery products, like chocolates. This prevailing growth of the Indian bakery industry is expected to give a momentum to the demand for ovens in a big way. “The future of the oven industry is excellent with customers beneﬁting the most as they get to taste delicious food made from great ovens in India. Life for bakery food lovers is going to be a blessing in the near future, thanks to ovens of India,” asserted Kanishk Mehta, the Marketing Head of the brand AKASA. AKASA manufactures and markets ovens to several hotels and big and small bakeries across the Indian hospitality industry. AKASA is the leading manufacturer, supplier, & service provider of hotel and commercial kitchen equipment in India.

Exploring Ovens The Park, New Delhi has different kinds of ovens in its bakery. The frontrunner is

Oven Industry in India The size of the oven industry in India has increased by leaps and bounds in the last few years. It is expected to grow even further in the coming few years as the people in India are grabbing bakery products by both hands and an open mouth. There is room for various players in this sector for products like spiral and planetary mixers, dough sheeters, cookie drop machines, and rotary or deck ovens. People are opening new bakery outlets like never before as many in today’s

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BAKERY REVIEW

O P E R A T I O N S

one big three-deck baking oven with proving chambers to prove the breads. Basically, this is a very heavy duty oven for bulk baking as it has three separate baking decks or chambers. Furthermore, this three-deck baking oven gives the Bakery Chef the ﬂexibility to use different baking environments for different decks, with different temperatures. It enables different times to be set for different bakery products Anurudh Khanna and allows control of moisture levels for different bakery products like breads, cookies or other desserts. It also has proving chambers which give the required humid environment to activate the yeast, since the breads are fermented before baking. As these functions are controlled by timers and thermostats to regulate the time and temperature, so this oven can be left unattended to save man hours. Then, the hotel has rotary ovens with multiple baking trays where the temperature remains the same but it is more technical as it rotates and the air circulation makes the baking even. “Then, there are these very high-end convention ovens that can be used in multiple places like restaurant kitchens and also in bakeries. These are touch screen ovens which have a micro processor and so one can programme recipes along with speciﬁc information required for baking, which give excellent results,” informed Khanna. “We at AKASA manufacture ovens in many sizes and varieties. We have experience of two decades in manufacturing ovens for all major brands in India like Bajaj, Philips, Khaitan, Polar, etc. This gives an idea of our high quality and standards. We manufacture electric ovens under the following categories: commercial (that is, nonconvection), convection (that is, with hot air mechanism), stone ovens as well as rotary and deck ovens. Our customers include hotels like The Westin, Le Meridien, Hotel Grand Dhillon, Hotel Samrat, and food outlets like Ruby Tuesday (Sbarro), Segafreddo Zannetti, Gloria Jean’s Coffee, Café Brown Sugar, BreadTalk, Lemon Twist, and revered institutions like Iskcon and Akshardham Temple. In fact, the list seems to be endless…,” elaborated Mehta. Here it deserves a mention that AKASA’s major clients include bakeries as well as hotels. Most of the company’s products can be required by small or large bakeries. AKASA’s specially designed stone ovens for baking pizzas are a hit among the customers and they come in

Apr-May ’12

O P E R A T I O N S

BAKERY REVIEW

three models. The most hot-selling and appreciated is the 18 inch PO118 model. Its features include uniform heating through top and bottom elements, separate temperature controls for both the elements, imported German make thermostat for very accurate temperature, and last but not the least, the unique ceramic stone. The advantages of the stone are that it has a high heat retaining capacity and is able to bake the pizza uniformly. The end results are delicious, crisp mouth-watering pizzas.

Sourcing Factors Hotels like The Park, New Delhi keep in mind some features which they check before buying the oven, like the output, yield, customer reviews, ease in programming the equipment, and safety aspects. They also consider factors like energy consumption patterns, certification from a safety accreditation body, advanced technology with power saving features which increase the effectiveness or reduce the overhead expense. The profile and after sales service contracts should also be looked at very carefully before buying a specific make of oven since the equipment and spares are very expensive. “One should always check the availability of spares, accessories and after sales service commitments from the suppliers. Since most of the suppliers have trained technicians for their ovens, it is important that they impart special training for the hotel associates regarding the usage of their ovens and their benefits and how to derive the best results from their ovens. Further, these ovens should be properly installed and a proper

Kanishk Mehta

demonstration should be given by the supplier,” explained Khanna. Suppliers are chosen by considering various factors like pricing and quotations that are most proﬁtable in terms of price of similar models, after sales service commitments/training and also the extra accessories offered as a part of the deal. “But the major focus remains on the particular model and the company which does have a reputed track record,” articulated Khanna. While sourcing ovens, one should also take into consideration the kind of operations that are being undertaken in the bakery, for example, is it producing complex desserts/cookies or just breads and doughs is a factor that needs to be taken into account. One should also consider the design and the layout of the kitchen where the oven needs to be installed. The kitchens should have proper light, ventilation and exhaust system since these ovens produce a lot of heat. Suppliers too assist hoteliers to determine the requirement of ovens and help base their recommendations on certain factors. “Our main aim is to understand the requirement of the customer, what are her/his expectations and needs from the machine. The criteria for ﬁnalising an oven depends on various aspects such as inner and outer size of the machine, material used in the construction of the oven, fuel used (that is whether it runs on electricity or gas), etc. Also the usage in terms of hours helps in determining the appropriate model for the customer as there are some models which have less output as compared to other models, which are suitable to run for many hours at a stretch,” conveyed Mehta.

Technology has a very big role to play in the bakery industry, which of course is reflected in ovens too. “The ovens designed by us are very appealing from the outside in terms of finish and are very sturdy and ergonomically designed from the inside. We provide digital temperature controllers in all our baking ovens. It helps the customer achieve very accurate results, which in turn facilitates in achieving uniform results with optimum productivity,” added Mehta. Here it deserves a mention that most of AKASA’s small ovens are plug and play devices and do not require any special installation by any trained professional. Its range of big ovens used mainly for baking require slight guidance and precaution for the first time use, which can be taken care of through detailed instruction manual.

Costing, Pricing and Discounts The costing of the ovens tend to ﬂuctuate as the prices of the raw materials may oscillate due to inﬂation, fuel prices, plummeting rupee in terms of dollar, etc.

Even recurring labour problems can lead to decrease in productivity which affects the cost of production. As the costs of ovens tend to ﬂuctuate, it can cast its inﬂuence on the pricing. The pricing of the product is also determined by the competition in the market for that particular product. For example, a product like small commercial pizza oven is manufactured by many companies and is an easily available option, so its pricing is done by keeping very less margin, whereas a product like a stone pizza oven is a unique option in the market so the company in such a case can afford to enjoy a slightly higher margin. “Our company normally does not offer discounts, still for a special food chain or a big group with high requirement in terms of quantity, discounts can be worked out,” conceded Mehta. 

Apr-May ’12

BAKERY REVIEW

Apr-May ’12

P R O F I L E

P R O D U C T

P R E V I E W

K-LITE

K-Lite, as the name suggests is an unique lighter fat developed to deliver ‘Delight and joy’ to the bakery products with an added benefit of TRANS FREE and hence it is a healthier option. K-Lite is a Trans-free aerated multi-purpose bakery shortening which finds application in various bakery products. It is nonhydrogenated, bland to taste and completely odourless. It can be used for the following applications: • Butter cream icings for creambased biscuits and cakes. • Spongy and lighter (more voluminous) plum cakes. • Crunchier and crispier biscuits and cookies. With an ideal melt profile and good aeration ability, K-Lite is an ideal fat for the bakers. At Kamani Oil Industries Pvt. Ltd., the endeavour is to constantly innovate & improvise its products to provide true value to its customers. The company’s personnel keep educating themselves on all the nutritional aspects to provide healthy oils and fats to the consumer. They take pride in associating with their customers as solution providers and are involved with customers to help them enhance the nutritional and taste profile of their end products. Kamani Oil Industries Pvt. Ltd. sales@kamani.com

Time to Dress up Your Desserts

Chocolates are one of the few things in life which are loved by people of all ages, nationalities and race. Their universal appeal also lies in the fact that they can add great value to a range of desserts, cookies and biscuits and also to some hot beverages, both in terms of taste and cosmetics. The Lit Lite chocolate dressings from Kavisha Food & Agro Processing India Pvt. Ltd. can make your ice-creams, cakes, pastries, cookies and coffees taste and feel heavenly not only with the rich taste and flavour of chocolates, but also look great through the exploration of decoration possibilities with chocolates. These dark delightful thick fluid offerings to spruce your dessert creations with new taste, flavour and decorations, come across in four types — Rich Chocolate, Hot Chocolate Fudge, Butter Scotch Topping, and Caramel Topping. The products are available in 1 kg pouch, 1.3 kg, 880 gm bottle and 900 gm bottle options. Besides individual usage, this range of chocolate dressings can have immense application for the bakery industry, where value additions are gaining currency in the wake of increased competition. Kavisha Food & Agro Processing India Pvt. Ltd. info@kavishafoods.com

BAKERY REVIEW

Steam Sanitation Model-Mark V

The Sanitech Sanitation System was developed to give sanitation crew a tool to increase the speed and efficiency in performing daily sanitation tasks. It has the effectiveness on listeria, e-coli, salmonella and other pathogens. Sanitech’s thermal sanitation allows cleaning at temperatures between 240 Centigrade and 300 Fahrenheit. Bakery industry uses this technology for cleaning. The Mark V gives a full 2000 PSI of steam pressure. The Mark V has both a stainless steel hull and stainless steel heat coils for great durability. The Mark V is available in a wide variety of voltages from 208 V upwards. It cannot operate on 115 Volt. The portable Mark V cleans about 1/3 times faster than the Mark IV. With great features, the mark V has Steam Pressure 2000 PSI140 Bar with the Water Volume of 2.0 GPM7.5 Lt/m. Sanitech Corporation skylineassociate@gmail.com

Extra Dry Butter

Made from selected creams, the Elle & Vire Extra Dry Butter brings together subtlety of flavour to offer a fresh buttery taste to the products. Slightly richer in fat than traditional butter (84 percent vs 82 percent), it brings taste and a melt-in-the-mouth texture to all types of puff pastry, viennoiseries, etc. The high melting point (34°C) of the product permits one to obtain an optimal plasticity and the perfect shape and thickness for full incorporation during the rolling process. The Extra Dry Butter is quite well developed and it allows the puff pastry remain delicate, even after being stored in the freezer. The quality of this butter is constant and the layering is attractive. Packed in 1 kg sheets, adapted to hygiene standards to reduce handling, the product provides great simplicity and safety. Recognised for its quality, the product is available at competitive cost. As an exclusive supplier for the famous cuisine contest ‘Bocuse d’Or 2011’, the Elle & Vire Extra Dry Butter was one of the official products for the final in Lyon. Elle & Vire sales_delhi@daboninternational.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.

Apr-May ’12

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AB MAURI

Iba 2012

ADANI WILMER

KAMANI OIL INDUSTRIES PVT. LTD.

ADVANCE INFORMATION SYSTEMS

MEVISH ENGINEERING WORKS

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MRS. BECTORS FOOD SPECIALITIES LTD.

BIC

ARIFE LAMOULDE

NAGPAL BROTHERS (REGD.)

ASHA RAM & SONS

OSHII JAPAN 2012

DABON INTERNATIONAL PVT. LTD.

RANS TECHNOCRATS (INDIA) PVT. LTD.

FIC

EAST INDIA MANUFACTURE & TRADING CO.

RATIONAL INDIA

F&B PRO+INDIA HOSPITALITY EXPO 2012

REMINGTON STEEL ARTS

FINEFOOD INDIA 2012

THE CONNOISSEURS

FOOD TECH KOLKATA

PRODUCT PREVIEW

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COMPANY

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Apr-May ’12

BAKERY REVIEW

spiring to Innovate W

By Sharmila Chand

ith over seven years of experience in the bakery industry, Manoj Kumar Semwal is now working as the Pastry Chef at Radisson Blu Hotel New Delhi Paschim Vihar. Prior to joining here, Manoj has worked at The Zuri Whitefield, Bangalore as Pastry Chef. In his current role, he is involved in preparing menus and daily specials as required. He is also responsible for training the staff about the latest bakery recipes and for maintaining exacting quality at the in-house bakery of the property. Training and quality control are Manoj Manoj’s strengths, which help him in achieving good results and have successful operations. The excerpts of the interview follow:

What are the current trends in the Indian bakery industry? There is a trend towards creating fusion desserts with combination of three or four types of textures like crunchy, soft, liquid, etc. in a single plate. Also, the use of high ﬁbre products in breads is a very popular trend. Then there is the trend of focussing on dietary products like sugar free options, etc. as people are getting more health conscious these days. What induced you to become a Pastry Chef? I consider Pastry Chef ‘s job as challenging, and at the same time the job allows you to be very creative and innovative. These factors excited me to opt for this profession, and make me still like the profession. Who all have inspired you? I have worked with some very knowledgeable Chefs and learnt something from each one. They gave me right direction and valuable training at different stages. So I can’t name just one. What are your hot selling bakery items? My hot selling bakery products are chocolate desserts, wedding cakes and croissant. In bakeries, which are the products in demand these days? Low calorie desserts, sugar free desserts, fresh fruit- based items, gluten free products and high ﬁbre breads are very much in demand these days.

What about the health quotient? How do you take care of that aspect? People are nowadays more health conscious and like to have very speciﬁc kinds of desserts. I try to make the desserts according to their demands, with the right ingredients so that they get the necessary proteins, vitamins, iron, carbohydrates, etc. What is your favourite tool? My favourite tool is Palette Knife or pastry art knife. It is always helpful for mixing two different things like whipped cream and puree of fruit together. It is also a very essential tool in cake making. What are the challenges a Bakery Chef has to face in his job? Finding the people with the right skills is always a challenge these days, in the Indian bakery industry. Then there is paucity of ingredients. There are certain ingredients in the Indian bakery industry which are available only for a limited time period, like freshly imported berries. Moreover, there is always a concern for freshness during their imports. Then there is the challenge of working with the latest imported equipment. If any service is required in the latest imported equipment and some part of the equipment needs to be replaced, then that particular part is to be imported, which often takes many days. We can’t help because the parts of the latest imported equipment are not found in our country. I think these are the three foremost

challenges a Bakery Chef has to face in his day-to-day job. What do you like about your job?

I feel we have the freedom of creation and innovation and we get lots of appreciation in very short time because we are directly interacting with the guests. These are the factors I like about my job.

What you don’t like about your job? The fact that my job demands that most of the time I am away from my family. What are your strengths as a Bakery Chef? Managing my team in a very positive manner and maintaining a calm atmosphere in the kitchen are I think my professional strengths. What are you passionate about besides baking? I like to play cricket, and to travel with my family to any hill station. How do you like to de-stress? I unwind by listening to music or by watching a movie. What are your aspirations? I wish to learn to prepare new and innovative items in bakery, something which are different from the rest. I want to give different tastes of bakery and confectionary to my guests. Also I want to equip myself in terms of higher education and skills in the realms of bakery and confectionary.

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