April - May 2013 by Bakery Review

Apr-May ’13

EDITORIAL

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E-mail: hammerpublishers@vsnl.net © 2013 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

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With the changing socio-economic profile of urban India, India’s snacking culture is gaining momentum. Increased disposable incomes, hectic lifestyles and working couples in nuclear families with less time for cooking elaborate meals are some of the reasons behind the rising demand for snacks in India. Often snacks are taking the place of main meals because of paucity of time in our busy work schedules, which are leaving us with less and less time for cooking elaborate lunch or dinners. We all know that in most cases supply follows demand, though it creates demand too in some cases. No wonder, now the snacks market in the country is flooded with a variety of branded options of both sweet and savoury kind. Confectionery products are also considered as snacks, and many of the confectionery products are integral part of the bakery industry. According to a report by RNCOS titled Confectionery Market Analysis, the confectionery market of India is expected to grow at a CAGR of 18 percent during 2012-2015. Among the various products across the Indian confectionery industry, the chocolates hold great promise. It is a snack which can energise you and give you undiluted joy at the same time. The consumption of chocolates is increasing in both urban and semi-urban areas, which can be perhaps attributed to increase in disposable incomes, especially in select pockets of urban Indian society which happen to be the target consumers of chocolates, and also due to the influence of globalisation in urban India and the growing trend of gifting chocolates during festivities. What is interesting is an evolving trend of positioning chocolate products as energy boosters and hunger quenchers, which is reflected in two recent advertisements aired in the audio-visual medium. Going by the prevailing health consciousness in upwardly mobile urban Indian society, one can also safely say that organic chocolates and chocolates spruced with medicinal properties are expected to be the trends in the near future. However, healthy chocolates may not be less tasty. In fact, one of the evolving consumer trends is the demand for healthy snacks with great taste, which some innovative snack manufacturers in India are already exploring. The western snacks from the multinational QSRs, which are often tailored to Indian tastes, are also gaining popularity. One can perceive that very soon these multinational QSRs would receive tough competition from domestic food chains, who are invading the western fast foods market. We have explored various facets of the growing snacking culture in India through our Cover Story. The ice cream market in India is also on the upswing, and as expected, it has attracted a host of international players. Experimentation with flavours, ice cream in dots and popcorn shapes, the introduction of pro-biotic and other forms of ‘healthy’ ice creams, and graduation of ice cream from a seasonal product to a year round delicacy are only some of the trends passing through the Indian ice cream industry. In our Feature Story, we have attempted to cover the fast changing ice cream industry of India. Besides these highly relevant topics, we have endeavoured to cover an array of other useful information, opinions and analysis covering various facets of the Indian bakery industry, through this issue, which include interesting subjects like jams, mozzarella cheese, Pain de Campagne bread among others.

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16 COVER STORY From Snacks to Growth

20 FEATURE The Dream of a Cream

26 TREND Cool the Summer with Mango Desserts

DEPARTMENTS 04 Events 08 News Scan 12 Report 30 Breads 32 Product 34 Product Preview 36 Interview

28 INGREDIENT Say Cheese to Mozzarella Apr-May â&#x20AC;&#x2122;13

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SIAL China 2013:

An Event of Great Value

IAL China 2013 was held during 7th-9th May 2013, at the Shanghai New International Expo Centre. On 7th May, a large delegation of Ministers (from Argentina, Brazil, France, Poland,

Portugal and Australia), Ambassadors, Consuls and Trade Officers participated at the Opening Ceremony of SIAL CHINA 2013. The event attracted 41,304 professional visitors. 2157 exhibitors from 79 countries and regions graced the event. The number of exhibitors did increase by 13 percent, as compared to the 2012 edition of SIAL China. The mega event was spread across 85,000 sq m exhibition space and 16 product zones. The exhibition space of SIAL China 2013 was also 16 percent higher as compared to SIAL China 2012. The product zones were wine, meat, gourmet, tea & coffee, fruits & vegetables, chocolate, halal food, condiments, canned food, frozen food, dairy product, organic food, packaging, seafood, sweet & snack, and olive oil. The event showcased products from 47 international pavilions. At this event, the 6th edition of La Cuisine by SIAL came back again! More than 20 famous international and domestic Chefs participated at this event and presented brilliant cooking demonstrations and onsite interactions to more than 40,000 visitors. The 9th edition of SIAL Innovation Competition, a showcase of the latest food and beverages, notched up a new record with 48 selected innovative products from 31 companies, from

17 countries and regions; 10 Award Products and one special Award. The SIAL Innovation Award and the SIAL Innovation Special Award were given by the juries to highlight the best of the best innovative products exhibited in SIAL CHINA 2013. This year the big winner was Blue Spice Co. Ltd. from Thailand for its Blue Elephant Thai Cooking product! The 2nd edition of Retail & Hospitality Forum – SIAL TV successfully engaged its audiences with the most wanted topics and information about private labels, meat, organic, innovation

and many more. Catering to the Chinese consumers’ needs for highend chocolates, SIAL CHINA 2013 showcased top chocolate brands in its ‘Chocolate World’ zone. In its 2013 edition, SIAL CHINA hosted the second year of ‘Chocolate World’ which showcased a variety of highend chocolate companies, ranging from producers who hand-make their chocolates to larger manufacturers. SIAL WINE WORLD 2013 – Cheers to Success During 7th-9th May 2013, SIAL WINE WORLD 2013 also completed a successful edition, co-hosted by SIAL CHINA 2013. The venue for the SIAL WINE WORLD 2013 was also the Shanghai New International Expo Centre, which attracted 9735 visitors. A total of 320 exhibitors participated at the show, which was spread across 12,000 sq m. The show featured events staring a top notch selection of certified wine masters and wine experts from all around the

wine world. The strict door policy at SIAL WINE WORLD granted access to wine trade visitors only and allowed exhibitors and visitors to discuss many successful deals with wineries from France, Spain, South Africa, Australia, Germany, Hungary, and Greece. The event showcased a total of seven international pavilions. The event also gave the opportunity to participants of SIAL WINE WOLRD 2013 to taste the best of what the current wine world has to offer, under one roof. One of the highlights of SIAL WINE WORLD 2013 was the Wine Innovation Forum. Under the patronage of OIVInternational Organization of Vine and Wine, the 5th edition of the Wine Innovation Forum, an educational space dedicated to wine culture (wine region and grapes varieties) was a huge success. It also offered a professional platform, showcasing innovative wine

products and exchange of expertise from expert leaders of the wine world. More than 18 conferences and tastings attracted an audience of 5,000 visitors to the forum. The Wine Innovation Forum brought new perspectives to Chinese wine audience on their understanding of Chinese wine business and wine business in general! Best Buy China Competition – Professional wine competition in China, China National Best Sommelier Competition by SOPEXA, and dedicated tasting rooms to showcase exhibitors’ wines in a personalised ambience, focusing on French varietal wines and German wines, were other highlights of SIAL WINE WORLD 2013.

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THAIFEX —

EVENTS’ CALENDER

THAIFEX—World of Food Asia 2013, which was held at IMPACT Exhibition and Convention Center during 22nd-26th May 2013, attracted 27,361 visitors from 125 countries. Out of these 21,326 were local visitors. The event, which is regarded as Asia’s one of the most inﬂuential food & beverage exhibitions, attracted 1340 exhibitors. The tenth edition of THAIFEX garnered praise from the industry for its high quality of local and overseas buyers. The success of this edition of THAIFEX was evident from its estimated spot sales of 15 million USD. THAIFEX—World of Food Asia also saw the inaugural alliance with Italy, which brought 67 Italian companies, which occupied a total of 612 sq km. “Asia marks huge potential for growth and is a very important market for Italy. THAIFEX—World of Food Asia is an international fair and a gateway to Asia. We are very pleased with this partnership and hope to double the participation by 2015,” said Daniele Rossi, General Director, Federalimentare. One of the highlights of the trade fair was the World of Seafood, which made its debut at this edition of THAIFEX— World of Food Asia. This was a professional trade fair catering to the seafood and frozen food industry. “THAIFEX is one of the biggest food fairs in Asia. We hope that THAIFEX will be the door to the world that will push Thailand to be the kitchen of the world. We are one of the biggest in the world for processed food products. We are ready for all kinds of food export, as we are equipped for sanitation, food safety and consistent supply,” proffered Poj Aramwattananont, President of the Thai Frozen Food Association. THAIFEX —World of Food Asia 2013 hosted two competitions, Thailand Ultimate Chef Challenge, and the Roasters’ Choice Award. Here it deserves a mention that the second edition of Thailand Ultimate Chef Challenge, organised by Thailand Chefs Association and Koelnmesse, saw close to 500 participants, including competitors from 13 provinces from Thailand. The rest of the competitors were from Cambodia, Israel, Myanmar, Taiwan, and Turkey. “THAIFEX is no longer a competition venue but a platform for Thai Chefs to compete, learn and educate themselves on the many ways of using Thai ingredients,” opined Willment Leong, Organising Chairman of the Thailand Ultimate Chef Challenge. The Roasters’ Choice Award competition saw fourteen coffee producers from Asia participating, and top quality judges graded the coffee beans on their quality.”Coffee is very new to Asia as we traditionally drink tea in this part of the world. However, the coffee drinking culture is growing very fast in some parts of Asia. We have created the Roasters’ Choice Award so that coffee bean producers and baristas have a platform to understand the product and to understand the demands of the market,” aired Meechai Amornpathanakul, President of Barista Association of Thailand. The three conferences at the event — Cold Chain World, Pack InnoTech, and World of Safety were also graced by a stellar panel of high-level speakers. The continuing growth story of THAIFEX — World of Food Asia is reﬂected by the fact that the mega event, in the backdrop of its overwhelming response to this edition, would increase its spread by 20,000 sq.m in its next edition.

HOSFAIR 2013 27-29 June 2013 China Imports & Exports Fair Complex, Guangzhou www.hosfair.com

World of Food Asia 2013: Recording a Stupendous Success Story

MIFB 6-8 June 2013 Putra World Trade Centre, Kuala Lumpur, Malaysia www.hbf.co.in

TRAFS 2013 25-28 July 2013 Hall 103, Bangkok International Trade & Exhibition Centre (BITEC), Bangkok www.thailandhoreca.com Hong Kong International Tea Fair 15-17 August 2013 Hong Kong Convention and Exhibition Center, Hongkong www.hkteafair.com International Baking Industry Exposition (IBIE 2013) 6-9 September 2013 Las Vegas convention centre, Nevada, US Annapoorna World of Food 23-25 September 2013 Hall-5, Bombay Exhibition Centre, Mumbai www.hbf.co.in Food Ingredients India 2013 3-5 October 2013 Bombay Exhibition Centre, Mumbai www.fiindia.ingredientsnetwork.com The 2nd Shenzhen International Hospitality Equipment & Supplies Fair 14-16 October 2013 Shenzhen Exhibition Center, China www.szhosfair.com Fine Food India 11-13 December 2013 Pragati Maidan, New Delhi www.finefoodindiaexpo.com

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Tetra Pak Inaugurates a Massive Factory in Pune Tetra Pak has announced the inauguration of its latest world-class factory, which came up at Chakan, near Pune, Maharashtra. The plant is designed to meet the growing demand for Tetra Pak’s processing and packaging solutions across India, South and South-east Asia, and the Middle-East. The Rs.700 crore facility marks a signiﬁcant milestone in Tetra Pak’s increasing presence in the Indian subcontinent. “Tetra Pak began its market operations in India, 26 years ago, with a strong belief in the country’s growth potential. In 1997, we inaugurated our ﬁrst factory here. We appreciate the trust and belief that the Indian dairy and beverage industry has in Tetra Pak. Today, India ranks among our fastest growing markets. Investing in this factory demonstrates our strong commitment to supporting our customers to meet growing consumer demand in the region,” explained the Tetra Pak’s President and CEO, Dennis Jönsson. Spread over 45 acres, the new Tetra Pak plant in Pune employs advanced packaging material production technologies

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and equipment. Amongst various other facilities, the new plant will have a straw production unit, a processing systems workshop, a ﬁlling machine renovation, and a technical training academy. The facility will also house a Product Development and Innovation Centre, which will have a laboratory, a pilot processing plant and a pilot packaging plant to meet the product formulations and development needs of customers. The plant is also expected to achieve Leadership in Energy and Environmental Design (LEED) Gold certiﬁcation. Overall, this plant is expected to enhance Tetra Pak’s competitiveness among its clientele across India.

Top Management Moves at Britannia Britannia Industries Limited has recently experienced an important reshuffle at its top management. Vinita Bali, the dynamic Managing Director of Britannia Industries, will now focus on international markets as well as on new business development of this bakery food products’ conglomerate, and on the Britannia Nutrition Foundation. “Vinita Bali (Managing Director) will focus on international business, Britannia Nutrition Foundation and new business development so as to create adjacencies and new opportunities that will lead Britannia from being a bakery company to becoming an all-embracing food company,” said a company statement. Here it deserves a mention that during Vinita’s illustrious tenure, the company’s revenues escalated from Rs. 1510 crore in 2005 to Rs. 6185 crore in 2013 and its net profit increased from Rs. 149 crore to Rs.259 crore during the same period. The Chief Operating Officer of Britannia Industries, Varun Berry, will head the Indian operations of the company. The move is directed to aggressively scale up international operations of Britannia Industries and at the same time, increase focus on Indian operations to enhance its market share in the face of heightened competition. Presently, global operations account for only about 5 percent of the revenues of Britannia. “With these changes we are preparing Britannia for high growth in its Indian operations by catering to changing food habits of the evolving Indian consumer and pursuing opportunities for growth in the overall food domain, here and abroad,” Britannia Industries’ Chairman, Nusli Wadia said. This is the second restructuring at top management of Britannia Industries within a period of five months. In the recent past, Neeraj Chandra was replaced by Berry for the post of COO of the company.

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CCD Introduces ‘Crunchy Frappe’ Café Coffee Day (CCD), the pioneers of the coffee café culture in India, has introduced a delicious new beverage to its menu called the ‘Crunchy Frappe’. The beverage was launched in Delhi amidst much fanfare and a dash of glitterati, with the presence of the new addition to Bollywood, Shraddha Kapoor. CCD has always been known for its innovation, be it in terms of servicing its customers or in introducing newer beverages and dishes to its menu. Its latest innovation comes in the wake of introducing a delicious new beverage, a new addition to the ‘frappe’ line of beverages, that will satiate the thirst and hunger needs at the same time. A thirst quencher and a perfect tease to one’s taste buds, the all new ‘Crunchy Frappe’ is a delicious beverage to savour and devour. It has also been observed that there is a rising trend towards liquid snacks and this beverage is expected to cater to that need gap. It consists of the divine mixture of crunchy oreos; dunked in a rich creamy chocolaty meltdown. It is delicious and is sure to be an instant hit among CCD’s guests. Speaking on the occasion, K. Ramakrishnan, President Marketing, CCD said, “CCD has been a pioneer in the coffee

& café business. We can proudly say that we have mastered the art of keeping our customers engaged through various activities and offerings. We firmly believe that customer delight is an outcome of serving tasty and quality products to our guests. In order to achieve this, we have time and again added new F&B offerings to our menu. Crunchy Frappe too is introduced keeping in mind our customers’ taste, palate and needs. CCD frappes have always been a huge favourite and the ‘Crunchy Frappe’ is the first in many new variants to be introduced. It is the perfect beverage pleasured by oreo and rich creamy chocolate that will cater to all age groups.” Speaking on the occasion, Shraddha Kapoor said, “I am very happy to be here at the launch of CCD’s ‘Crunchy Frappe’. I have been a big fan of CCD as long as I can remember and would like to congratulate them on this new beverage, which I am totally in love with! It defines the perfect beverage as it has cookies, which give a lovely crunchy bite to the beverage and the creamy chocolate tickles one’s taste buds to want more of it. I wish the best to CCD and hope that there are more such innovative products coming from its basket.” Crunchy Frappe is available at all CCD outlets across India and is priced at Rs. 79. A special Crunchy Combo has also been introduced, offering the beverage along with CCD’s popular Chilli Cheese, at Rs.99 only.

Eagle Boys Pizza Celebrates its 1st Anniversary in India To celebrate its ﬁrst anniversary in the country, Eagle Boys Pizza is offering a special ‘Anniversary Offer’ which enables one to get a pizza free of the same or of lesser value (except Veg-Margherita, Veg– Cheese & Tomato, and Non-Veg Chicken Makhani) on purchase of a given pizza. Australian pizza chain Eagle Boys began its voyage in India from Delhi and it presently has four stores in Delhi and one in Bathinda, Punjab. Fusion Taste Pvt. Ltd., a venture of HBN Group, is the master franchisee of the Australian pizza chain in North India. It offers a wide variety of delicious pizzas with good taste and quality at affordable prices. During the occasion, Vishnu Reddy L, COO of Fusion Taste Pvt. Ltd. said, “We are extremely privileged to have the patronisation of our loyal customers on this occasion of completing a successful year of Pizza Boys in India. I thank all of them from the bottom of my heart. We would deﬁnitely try

to keep up to their expectations, and also add few more products in the coming time. Also, during this achievement, I want to express my sincere gratitude to all my staff members, suppliers and vendors for their trust and continued support in this ongoing journey.” “We are targeting towards having around 10 outlets by the end of this year. With our improvisation and urge for delivering the best in terms of menu, ambience and service, we are certain that the coming year will be even more successful for Eagle Boys in India,” he further added. The four locations in Delhi where Eagle Boys are located are at GK II, M Block Market, at Rajouri Garden opposite Rajouri Garden Metro Station, at Regal Building, Parliament Street, Connaught Place (opposite Janpath Market), and at Hudson Lane, Kingsway Camp.

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NRAI’s Report Projects Impressive Growth for QSRs and Café Chains

n the recent past, the National Restaurant Association of India (NRAI) released the ‘India Food Services Report 2013’, a comprehensive report on the Indian restaurant industry. Launched by Anand Sharma, Minister of Commerce and Industry, the report gives detailed information on the industry size and highlights the industry’s trends, growth and contributions to the economy. Through this exhaustive report, the NRAI also draws attention to the opportunities and challenges which are facing this fast growing industry and suggests solutions to overcome these issues. The launch event saw the presence of the who’s who of the restaurant fraternity who came together to witness this significant milestone of the NRAI. “Analysing and documenting industry trends and contributions has been one of the key endeavours of NRAI. Through this report, we intend to draw the attention of the public and government towards the opportunities the industry is offering as well as the issues which are dampening its growth. As we have been a significant contributor to the nation’s economy through efficient collection of tax and employment generation, we hope that we can work together with the government’s support to help grow the industry. We are proud to announce that the industry currently employs 4.6 million people directly which is projected to grow to 8 million by 2018,” said Samir Kuckreja, President, NRAI, while commenting on the launch of this report. Here it deserves a mention that the Indian food services market has great potential in these times of increasing number of nuclear families with working couples, accompanied by increased disposable incomes. The total size of the Indian food

services market, which includes both organised and unorganised sectors, is currently estimated to be Rs.2,47,680 crore and it is projected to grow to Rs.4,08,040 crore by 2018, showing a CAGR of 11 percent. According to the report, over the past few years, the Indian food services market has gained increased prominence and grown to include a large number of brands across various food services formats, alongside the presence of stand-alone outlets and a large unorganised market. Even today the Indian food services market is largely unorganised. The size of the unorganised food services market is estimated to be Rs.172, 685 crore in 2013, comprising 70 percent of the total food services market in the country. The report reveals that the organised food services market in the country, which comprises chain and licensed standalone outlets, is estimated at Rs.67,995 crore in 2013, and it is projected to grow at a CAGR of 16 percent over the next five years, to reach Rs.145, 770 crore in 2018. According to the report’s findings, in terms of market segments, quick service restaurants (QSR) and casual dine-in formats account for 74 percent of the total chain market in India, while cafés make up for 12 percent. Fine dining, and pub, bars, clubs & lounges (PBCL) comprise the rest of the chain market. As expected, the report points out that in terms of number of outlets, metros and mini-metros of the country have the highest density of food services outlets. The size of the chain QSR market in India is Rs.5500 crore in 2013.This market shows impressive growth potential and is projected to grow at a CAGR of 25 percent over the next five years, to reach a figure of Rs.16,785 crore in 2018. According to the NRAI report, this segment is

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expected to witness increased activity through market expansion and entry by various players. NRAI report states that Domino’s Pizza comprises 24 percent of the Indian QSR market in terms of outlet penetration. Subway has the second largest share in the QSR market of the country, at 14 percent. Large chains like McDonald’s and KFC are still absent in tier –II and tier-III cities and thereby have a lower market share. Buoyed by increased coffee consumption and lifestyle changes, the café chain market is also witnessing mushrooming growth in urban India. According to the report, the size of the chain café market in India is estimated at Rs.1520 crore in 2013. The report predicts that this market is expected to grow at a CAGR of 20 percent to reach a ﬁgure of Rs.3775 crore in 2018. The report states that currently there are 100 café chains and bakery brands in the country, with an estimated 3100-3200

outlets spread across various cities of India. As competition is increasing in the sector, players are trying to differentiate themselves by tailoring their offerings in terms of outlet’s ambience, services, and in terms of developing newer products such as regional flavours, international coffee blends, etc. The report finds that cafes have the highest brand density in metros and mini metros, which are more open to the coffee drinking culture in India. Not surprisingly, the report states that Café Coffee Day is the largest coffee café chain in India, in terms of number of outlets followed by Barista Lavazza. The report reveals that Café Coffee Day has 50 percent share of the café market in the country, followed by Barista Lavazza, which has 11 percent share of the café market. In the frozen desserts/ice cream segment, Amul has a high presence across the country. Cocoberry has 2 percent share of the frozen dessert market in the country, in terms of outlet penetration. The report states that the frozen dessert/ice cream market is at a nascent stage in the country, with a per capita ice cream consumption of 300 ml in contrast to the global average of 2-3 litres. However, over the years, this market has gained an edge with the entry of new players, which has delighted consumers across all age groups. The NRAI report pointed out some key growth drivers and emerging trends that the Indian restaurant industry is witnessing. The report states that the takeaway/delivery segment has seen a surge in demand over the years. According to the same study, the growing popularity of takeaway/delivery segment is one of the key drivers behind the growth of the food services market in India. One can find several reasons behind the emergence of this trend. Change in consumers’ food habits and lifestyles, increased disposable incomes and hectic work schedules of modern life are the possible causes behind this trend, as perhaps are the time taken in commuting to and fro from restaurants amidst cluttered traffic, long waiting times at restaurants, and easy access to Internet and mobile connectivity. Presently, the Indian restaurant industry is grappling with several challenges, which include high food cost inflation, fragmented market and increasing competition. Operational challenges include real estate, manpower, fragmented supply chain and liquor sourcing. On top of these are the regulatory concerns such as existing high taxes, apprehension of the burden of new taxes, and over licensing.

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Snacks

Growth

Snacks – both sweet and savoury – have been witnessing a growing market, mainly due to the changing lifestyles of this generation which is always on the go. Burgers, pizzas, cookies, muffins and many other snacks where bakery industry play a crucial role are gaining popularity or are expected to gain popularity in the Indian market. The packaged goods industry is making fast inroads in the Indian snacks segment. Confectionery, particularly chocolates, is also being promoted as a snack that will not only quench your hunger but also energise you. With people becoming more health conscious the Indian snacks industry too has jumped on the health bandwagon. The result is baked namkeens, sugar free sweets and low calorie chocolates. Yes there is plenty of room for new enterprising entrepreneurs in the bakery industry who are well informed about the latest trends in the snacks market. Here Ashok Malkani attempts to explore the various dimensions of the Indian snacks market, with particular reference to the bakery industry, which seems to be passing through an interesting phase.

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ome like it hot. Some like it sweet. Young or old they all love it. And they keep craving for more. Yes, we are talking about snacks. Snack food, which facilitates to alleviate frequent bouts of hunger pangs between meals, is conventionally diﬀerent from main meals like breakfast or lunch or dinner. But these days, snacks are often emerging as main meals, as a result of paucity of time due to hectic schedules of our busy urban lives. Shrinkage of formal lunchtime because of hectic schedules of modern day lives and lifestyles has endowed snacks segment with strong growth opportunities. Promotions and advertisements by the players in this sector are also facilitating to boost this segment. Over the years, the market for snack foods has been increasing but it has seen a substantially higher growth during the past two years. According to the recent report by Netscribes, a knowledge consulting and solutions ﬁrm with clientele across the globe, which is titled ‘Snacks Market in India, India,’ the Indian snacks market is witnessing rising demand due to a variety of factors that are in turn making the market lucrative for manufacturers. Though the snacks market in India is dominated by the unorganised sector, the organised sector has shown remarkable growth in terms of market share in the last few years, states the report. The Netscribes report provides an interesting view of the Indian snack industry which has witnessed several changes since 1995. In the initial years, the market was dominated by two players — traditional snacks player Haldiram and ‘Uncle Chips’ manufacturer Amrit Agro. Eventually, however, with the entry of global beverage and snacks player PepsiCo, the market dynamics changed completely. Today, the market is dominated by PepsiCo with of its massive product portfolio. Other major players include

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Parle Agro, ITC, Parle Products, Balaji Wafers and Parle Wafers among others. A number of regional players have also entered the market in the last few years and are giving tough competition to the big players. In short, with the growing snacking culture, snack market in India has gathered not only momentum but also maturity. No wonder the sweets and snacks industry is buoyant. In both organised and urnorganised segment of snacks market, bakery products have their crucial role.

Market for Confectionery

Confectionery products are considered as snacks The organised market for confectionery in India is valued at Rs.2,000 crore. Rural India contributes 48 percent of this amount while the rest 52 percent is urban India’s contribution. Indian confectionary industry, one of the largest and well developed among the food-processing sectors in the country, is growing at a fast pace over the past few years. Backed by factors such as increasing population, rising disposable incomes, changing lifestyle of consumers and

increasing consumer spending, the confectionery market in the country is speeding up its growth. The growth of organised retailing is a facilitative factor behind the significant growth of confectionery market in India, in the recent years. According to the latest report by RNCOS titled Indian Confectionery Market Analysis, the Indian confectionery market is expected to grow at a CAGR of more than 18 percent during 2012-2015. According to RNCOS’ research, the emerging trend of gifting confectionery products and untapped rural market are among the key factors that are expected to fuel the growth in Indian confectionery market, in the near future. And the bakery industry, which is largely dependent on confectionery products, cannot afford to ignore this growth in the Indian confectionery industry. As per the Ministry of Food Processing Industries, the confectionery market in the country has sugar-boiled confectionery, hard-boiled candies, toffees, and other sugarbased candies in its ambit. The ministry states that already an estimated 15 percent of the Indian households have been penetrated 17

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BAKERY REVIEW new markets which is leading to the growth of the chocolates market in India. The report states that the Indian chocolate industry has registered a growth of 15 percent per annum during 2008 to 2012 and is projected to grow at an even higher rate in future. The Indian chocolate industry has a positive outlook due to phenomenal growth in the confectionery industry, rising per capita income and gifting culture in the country. Chocolates are destined to play a crucial role in the Indian snacks industry, in the near future. According to ASSOCHAM, by 2015 India’s chocolate market is expected to go beyond the Rs.7500-crore mark, due to the rising consumption of chocolates in urban and semi-urban areas. According to the same study by ASSOCHAM, which came to light in Oct 2012, the

by sugar boiled confectionery, indicating an impressive growth potential for this sub segment. According to the ministry, in urban market, the penetration of the Indian confectionery industry is 22 percent. The ministry states that the total contribution of the sugar boiled confectionery market in the organised sector is around Rs.20 billion. Add to this the unorganised sector and the market for all types of confectionery comes to Rs.50 billion in India. With Rs.3250 million market share, the gum and mint market is growing at a rate 10 to 15 percent annually. Furthermore, fruit and mint rolls being marketed by companies with sound strategies are going ahead rapidly. Analysts state that, in the confectionery sector, Cadbury India, Ltd. is by far the market leader, followed by Perfetti Van Melle India Ltd. and Nestle India, Ltd. Other important players are Lotte India Ltd., Nutrine Confectionery Co Pvt Ltd, CandicoIndia Ltd., Parle Products Pvt. Ltd., Wrigley India Pvt Ltd, ITC Foods, Hindustan Lever Ltd and Campco Ltd. Along with the increase in demand for high-end confectionery products in India, the country is emerging as an attractive investment destination for multinational companies. 18

According to the above-mentioned RNCOS report, the entry of various multinational companies in the Indian confectionery market has not only increased the competition but also the per-capita consumption, by launching new products at aﬀordable prices, and creating awareness among the buyers through advertisements and promotional campaigns.

Indians are Loving Chocolates

The Indian chocolate market, during the last few years, has been witnessing impressive growth in terms of value as well as volume. According to the market research report titled ‘India Chocolates Market Forecast & Opportunities, 2018,’ the governance of market is maintained by large international giants through franchisee and expansion into

Indian chocolate market was over Rs.4500 crore. “The consumption of chocolates in India is steadily increasing in urban and semi-urban areas, registering a compound annual growth rate (CAGR) of 25 percent. It is expected to go beyond Rs.7500 crore by 2015,” noted ASSOCHAM’s Secretary General, DS Rawat. As per the ASSOCHAM study, the per capita consumption of chocolates in the country also experienced an enhancement from 50 gm in 2005 to 300 gm in 2012, with lots of potential for further growth of per capita consumption levels of chocolates in India. Though the per capita consumption of chocolates in India is much less as compared to that of many developed countries in the west, there is no denying the fact that the potential

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for the growth of the chocolate market in the country is huge. It is stated in the above-mentioned market research report titled ‘India Chocolates Market Forecast & Opportunities, 2018’, that the per capita consumption of chocolates is increasing in the country. The report expects that Indian chocolate industry will be growing at a CAGR of 23 percent by volume between the years 2013-2018 to attain a ﬁgure of 3,41,609 tonnes. The dark chocolates are expected to account for the larger market share when compared to milk and white chocolates in the coming years. The report also predicts that, “The introduction of medicinal and organic ingredients in the manufacturing of chocolates had lead to a new trend and development in the country, which will be adapted by major manufacturers to remain active in the market.” An intelligent strategy to position chocolates as energy booster or as a means to satiate the frequent bouts of hunger pangs between main meals (which are often skipped) can reap rich dividends for the chocolate business in this fast-paced urban India. The recent positioning of Perks chocolate in an advertisement, wherein the father, after having a bite of the chocolate is ready to go and jog around for two more laps, is a case in point. The renowned actress Rekha has also been roped in by another chocolate company, Mars, for their Snickers chocolate to demonstrate that they are snacks which can sate your in-between meals hunger.

Healthy Snacks

But with people becoming more health conscious how do the confectionery manufacturers convince the people to have something sweet? Simply catchy jingles wouldn’t help to convince the market. The launch of Cadbury Lite in 2008, a sugar-free

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chocolate, in south, seemed to be a savvy effort to balance health and taste by Cadbury India. South has the highest number of diabetics in the country, and thus the launch of this product in south made perfect business sense. No wonder, many bakeries of today’s times are offering sugar free products for their health conscious consumers. Now people who could not have sugar due to health reasons or weight concerns can also indulge on cakes and chocolates, without any trace of apprehension or guilt. Diät Foods is an important player in this sub segment. The company has launched a wide range of diabetic foods under its brand Sugarless Bliss to meet the needs of India’s diabetic and health conscious consumers. The development of Sugarless Bliss began in 2001 with teams of expert food technicians, nutritionists and doctors from both India and abroad. The results of this thorough research can be found in the quality of the company’s over 250 Indian sugar free, fortified & enriched mithais, cookies, cakes, chocolates, honey and a range of other confectioneries, which are suitable for diabetics.

Popularity of Western Savoury Snacks

However, snacking in India does not only comprise of sweets and confectionery. It encompasses ‘sugar and spice and everything nice’. There are around 1000 types of snacks that are being sold in the Indian market. Potato chips and potato-based items are the most popular snack products having a share of over 45 percent. The snacks market can also be classiﬁed into two broad segments — western and traditional snack segments. In India, western snacks enjoy more popularity in comparison to the traditional snacks. Moreover, the western snacks segment is dominated by large number of MNCs and organised snack manufacturers. For the bakery industry, the business

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of snacks like burgers, pizzas and muﬃns, etc. is extremely important. If the queues at the counters of QSRs like McDonald’s and Pizza Hut are any indication, then India’s fascination for western snacks, tailored to Indian tastes, is simply impressive. According to the estimates of RNCOS, the Indian organised pizza market will surge at a CAGR of more than 27 percent during 2012-2015. RNCOS’s comprehensive report titled ‘Indian Pizza Market Analysis’, states that the demand for various fast food items is consistently rising in India, and pizza has now emerged as one of the most favourite fast food items of the Indians, especially of the young generation. However, it is being witnessed that domestic food chains are also now endeavouring to tap the fast growing

popularity of western snacks market. They are crowding the Rs.7500 crore salty snacks segment, which is still dominated by multinationals. One can easily infer that in the backdrop of the current socioeconomic climate, the Indian snacking culture in general and Indian confectionery industry in particular, is expected to show impressive growth in the near future. However, the individual snack manufacturers must be careful enough to balance health and taste, for today’s globally aware consumers want both. They should also spruce their products with attractive packaging, and position them well in this competitive market through the right marketing support. Only then they can expect to get a healthy share of this growing pie. Otherwise, they are likely to be shunted out of the market as a result of frenzied competition, as new and new players are expected to enter the growing Indian snacks market with innovative products, in the years to come.  19

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ny joyful occasion and you are sure to find ice cream on the menu. At times, it is the only item on the menu. Weddings, birthdays, anniversaries….they all become more joyous with ice cream. People have gone lyrical over this dessert and several songs have been composed about this sweet delicacy. From children to senior citizens everyone loves scoops of ice cream. There is a belief that ice creams taste different in not only different countries but also in different parts of the country and the reason for this is said to be due to the different feed provided to the animals, which influences the flavour of the milk. Be that as it may, there can be little doubt that the love and demand for ice cream has, of late, put other desserts out in the cold. With the scorching summer heat everyone wants this thanda, thanda, cool, cool delicacy. Ashok Malkani takes a look at the rising demand for this tasty milky delight which has induced several international brands to venture into the country. The ice cream makers in the Indian ice cream industry have, of late, been experimenting with new flavours to satiate the taste buds of the populace.

“

You can’t buy happiness, but you can buy ice cream; and that’s kind of the same thing,” so said an ardent ice cream enthusiast. For ice cream there is no age bar. You can have a bar of ice cream bar, bar (again and again, in Hindi). With the scorching summer heat people are seen heading towards ice cream parlours. With several international players

entering the country some colour and zest will be infused in the industry, feels Ankur Bisen, Vice-president, Retail and Consumer Products, Technopak.

Foray of International Players

Indian market is attracting a host of international ice cream brands. Magnum, Unilever’s biggest ice cream brand globally, entered India recently,

followed by the US-based Mini Melts. Ben & Jerry, a wholly-owned subsidiary of Unilever, is also expected to enter India soon. Other international premium brands such as Baskin-Robbins, Häagen-Dazs, London Dairy, and Movenpick are already present in the country, vying for a share of the Indian ice cream market. Unilever’s ice cream brand Magnum,

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BAKERY REVIEW which has presence in popcorn-style Europe, the US, and pellets. Mini Melts countries like Thailand, ice cream is Indonesia, Malaysia and produced at a the Philippines, is all set temperature to storm India by entering of about Chennai. Geetu Verma, minus 190 Director, Foods and degrees. Refreshments, Hindustan Unlike traditional ice Geetu Verma Unilever Ltd, said, “We are cream, it is flashthrilled to bring Unilever’s frozen to lock in biggest and most loved ice cream brand its flavour and has no air to India. We chose Chennai to be the whipped into it. Mini first market for this launch due to its Melts claims to have an affluent consumer base, which is open annual sales of more than to new and different experiences. The $170 million. In India, the ice perception of Chennai as a conservative cream will be sold in over 10 flavours. market has been belied by the success According to Shoeab Salim, of some luxury brands here. The brand Managing Director of Honeybee is targeted towards young adults who Amusements, the holding company for are active ‘pleasure seekers.’ the Mini Melts India franchise, local USA’s Mini Melts too was launched manufacturing and sourcing will help recently, in Bangalore. The company the brand pass on the price benefit to the consumers. “We should be able to said it aims to make its product available across 1,200 outlets in the obtain 12 percent share of the ice cream next three years across the country. The market in three years,” averred Salim. ice cream comes in the form of According to research and

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consultancy ﬁrm Technopak Advisors, India’s frozen desserts market was estimated at $450 million in 2009-2010 and is expected to cross $900 million by 2014-2015. According to the report ‘Ice Cream in India,’ published by Euromonitor International, ice cream was among the fastest-growing product categories in packaged foods in 2012. The report indicates that the consumption of ice cream, largely an

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impulse buying product in India, is growing despite sharp price increases. According to the report, “Indian consumers are willing to pay extra for indulgence and this shows the potential for launches of premium ice cream brands going forward.”

Mother Dairy Fruit and Vegetable, which had presence only in Delhi’s market, entered the markets in Mumbai, Bangalore and Chennai. Vadilal Industries – a leading player in Gujarat and Rajasthan – expanded its operations in the northern part of the Manish Vithalani country. A large part of this On the Domestic Front expansion was through With so much activity amongst consumer foodservice outlets. Now international players, can domestic national and regional players alike companies be left behind? They are have ice cream parlours. For instance, planning to penetrate the ice cream market further, probably encouraged by the report of Euromonitor International. As a result, several regional players started expanding in 2012. They are also now planning to target the premium market. They are upgrading their manufacturing facilities to offer world class high-end products, made in India. “With the entry of many multinational ice cream brands in the Indian market, it became necessary for us to reinvent our strategy. Earlier, our share was very less in the high-end ice cream market. The shift in strategy has contributed to our getting an additional 10 percent in our annual revenues over a period of three years. This year we Vadilal Industries’ parlours are called expect to garner $9 million in revenues Happinezz. Hatsun Agro’s ice cream from our premium products portfolio,” parlours are called Ibaco. explained Devanshu Gandhi, Managing Sanjiv Sethi, Chairperson of the Director of Vadilal Industries Ltd. Indo-US Retail Forum at the Indo-

BAKERY REVIEW American Chamber of Commerce, attributes this trend to “rapid urbanisation, the increasing afﬂuence in the burgeoning Indian middle class, and also to the rising awareness about international brands.” “India’s tropical climate makes it a dream destination for frozen desserts. Moreover, frozen desserts, including ice creams, are now trending into all-season products, thereby enhancing the nation’s consumption potential,” viewed Sethi. London Dairy and Häagen-Dazs, which were primarily targeting select ﬁve-star hotels and gourmet stores, are

expanding to new market segments in the country. Häagen-Dazs has recently opened a ﬂagship store spread over 2,200 square feet in Chandigarh. Baskin Robbins’ has developed advanced portfolio by including Alphonso Gold and Alphonso n’ Cream, made from Alphonso mango.

Consumption Pattern

The Indian frozen desserts market is estimated at Rs.1,500 crore while the ice cream market size is nearly Rs. 2,500 crore. The per capita consumption of ice cream is extremely low in India. As against the per capita consumption of 23 litres in the US, 18 litres in Australia, 14 litres in Sweden and 28.1 liters in New Zealand, ice cream consumption in India stood at a pathetic 100 ml in the mid-nineties. Currently the per capita consumption of ice cream in India is about 300 ml, which, however, is a good indication of growth. Yet the consumption of ice cream is low in the country considering the fact that India is a country with hot

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BAKERY REVIEW climate and a young population. Pankaj Chaturvedi, Executive Director and CEO of Rich Graviss Products Pvt. Ltd. gave an uncommon explanation for this. According to him, low consumption of ice creams in India is also because of the fact that “Indian cuisine has a huge range of desserts in its mix. Ice cream always competes against these for attention.”

Market Trends

The ice cream market in India can be segmented into the branded market and the grey market, with the latter comprising local players and cottage industries. The organised frozen desserts market in India is expected to grow every year at 20-25 percent over the next ﬁve years and branded ice cream market at 15-20 percent every year. Increasing afﬂuence, a large young population, product innovation, growing institutional sales, etc. are expected to be the catalysts in driving the Indian Ice cream market in the coming years.

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Research ﬁrm IMARC Group expects this market to grow at a CAGR of 17 percent during 2012 - 2017, according to its latest report titled ‘Indian Dairy Market Report & Forecast: 2012-2017.’ According to an analyst at IMARC Group, “Although, the unorganised sector currently accounts for a larger share of the Indian ice cream market; it is shrinking considerably in the urban areas. In the rural areas, however,

kulﬁs/ice creams made by small/cottage industries are popular. In small towns and villages, there are thousands of small players who produce ice creams/ kulﬁs and cater to the local demand. The market for the organised sector is restricted to the large cities in the country. In the coming years, however, the penetration of organised players such as Amul and Kwality Walls are expected to increase in the rural and

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semi-urban areas as well.” According to the report, a notable shift in the consumption pattern of ice creams in India has been from impulse purchase by youngsters as fun food to its regular use as a dessert. Driven by this rising trend, the report found that the share of take-home sector over the last five years has increased significantly and currently accounts for more than 60 percent of the total ice cream market in India. Ice creams have ceased to be seasonal products. Now there is a reduced impact of seasonality on the consumption of ice creams. At the same time, there are availability of multiple options for consumers to indulge in desserts, ranging from traditional kulfis to gelatos and flavoured yoghurts. In fact, there has been a refreshing makeover in the dairy industry with high fibre froyos, herb-based and dairyfree ice creams. A lot of times, we shun ice creams because they are either too sweet or too milky. This season, however, you have the option of enjoying ice creams low on sweetness and dairy. Natural and healthy ingredients are replacing cream, cheese, butter and sweet syrups to let people gorge without guilt. With increasing health consciousness wave influencing the consumption patterns of the society, especially among young urban population, there is now greater focus on fat free, low sugar and pro-

BAKERY REVIEW

biotic variants of ice cream delights. Amul has come up with ice creams for the health conscious. Since the last few years it has been marketing, besides its regular range, Sugar Free & ProLife Probiotic Wellness Ice Cream which was a ﬁrst in India when it was introduced in 2007. Probiotic ice cream straddles the ice cream category and the probiotic foods category. Probiotic foods contain probiotic bacteria that help in digestion, improve the immune system and ﬁght against allergic reactions. So how about an ice cream sandwich to beat the heat? Or better still, an ice cream cupcake? If that is still boring, try a red wine scoop, an olive oil and herbinfused cone or an iced tea stick. The options are increasing in the realm of ice creams, in urban India.

Market Innovation and Challenge A new development in the ice cream sector is the next generation ice cream, where Space Dots Foods Pvt. Ltd. is playing a leading role. Their ice creams are free from the hassle of dripping – free ﬂowing ice cream. It comes in tiny dotshaped beads, being kept at minus 40°C and served at minus 35°C. Dotz claims that it is the world’s coldest ice cream. Pune is the second place in the world where Dotz is being manufactured with the other location being USA. “Soft and hard ice creams contain an air content of

40 percent to 100 percent, whereas Dotz! has no air content. It is all ice cream. Also a fat content of 14 percent makes Dotz! one of the richest quality ice creams in the world,” said Manish Vithalani, one of the promoters of Dotz! He has been in the Indian ice cream business for the last two decades. Besides the dots and the popcorn (Mini Melts) shapes, ice cream, in its usual creamy format is also available in various forms such as cones, cups, bars (candy) and party packs. Looking at flavours, vanilla, strawberry and chocolate predominate and together account for more than 70 percent of the Indian ice cream market, followed by butterscotch and fruit flavours. Nowadays, several ice cream manufacturers are experimenting with new exotic flavours like Black jamun, jamun-mango mix, watermelon, guavapineapple, grape,kiwi, musk melon…The list goes on endlessly “People’s mindsets have changed, and since they are travelling abroad more than before, they are aware of new tastes. We made this paan ice-cream for Shilpa Shetty’s wedding. We also made a jackpot ice-cream; a mixture of 8-10 jellos from Mahabaleshwar,” noted the popular restaurateur and ice cream brand owner of Havmor, Pradeep Chona. An innovator endowed with natural business instincts, Pradeep Chona has been instrumental in making Havmor one of India’s fastest growing ice cream brands. For the last four decades, he has been leading the company through changing times, tastes and trends. The new technology, increasing experimentation with new flavours, and the increasing demand for ice cream in India make it seem that the future of ice creams in India is really got…and cool too. However, there are a number of challenges facing the industry. Chief among them is the poor infrastructure. “Poor infrastructure is one of the major handicaps of the frozen dessert industry. Lack of cold storage and, in case of rural penetration, even erratic power supply becomes an issue. This is especially true for big players. Electricity issues, lack of proper logistics and cold chain infrastructure, and high transportation costs are the major challenges for the industry,” pointed out Vithalani. 

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COOL THE SUMMER WITH

MANGO DESSERTS By Sharmila Chand

ike every cloud, every scorching summer too has a silver lining. For example, in summers, mangoes can have some delectable applications for the bakery industry. Mango yoghurts, mango kulﬁs, mango milkshakes, mango cheese cake, mango jams and mango nectars can be some of the sumptuous options for the bakery business, especially in this season. With the help of mangoes, standalone bakery outlets and as well as café bakery chains can infuse the spirit of

Mango Delights at Rajdhani Here are some of the Items presented at the Mango Festival, being hosted at Khandani Rajghani outlets across the country. The menu for the festival rotates every day. Keri Kanda Salad Aamras Keri Kanda Bajia Aam ki Lunjee Keri Panna Amrakhand Mango Lassi Aam ki Chutney Mango Kadi Mango Dal Dhokli Aam Thepla Keri Kanda Samosa Keri Aaloo Tikki Keri Dhania Chawal

cool celebrations in these scorching days, and make the upwardly mobile young generation fed on fast food to realise that mangoes can be ‘cool’ too. For the bakery industry it is time to indulge in the mango mania and rake in some additional revenues in the process…We are presenting here some sleek eating out options where mango festivals are in full swing.

Sweet Festivity

The Mango Festival at Khandani Rajdhani — India’s premier vegetarian thali restaurant chain — also gives you an occasion to celebrate the ethereal taste of mangoes. “This year, the Mango Festival at Rajdhani began on 5th April, and it will continue till 16th of June. One can enjoy this Mango Festival at all the 37 outlets of Rajdhani across the Gelato and Mango country,” informed Aji At all the Gelato Italiano Nair, Vice President, F&B outlets across Mumbai, Division, Mirah Hospitality Hyderabad, Pune, Kolkata, Rajdhani is the flagship Bangalore, New Delhi & brand of Mirah Hospitality. NCR, you can feel the Prepared with the finest Chef Deepak Dangde sweetness of mango madness hand-picked mangoes, permeating through your the delectable mango dishes senses through four new flavours at Rajdhani include Aam ki lunjee, introduced by Gelato Italiano — Real Fajeto, Gor keri and Mango dal dhokli Alphanso, Mango Vanilla Treat, Mango amongst others. The thirst-quenchers Yogurt and Mango Kulfi. Gelato Italiano’s include mouth-watering Mango Lassi Mango Festival is taking place from 20th and Mango Panna, which are May to 20th July. complemented by desserts like Aamras Together these delights have likelihood and Aamrakhand to give a holistic feel to tempt the guests to say goodbye to to your authentic mango-filled meal regular and staid ice-creams for the time experience. “Our Aamras is made from being and relish the succulent charm Haphus mangoes, which are supplied from of mango enveloped with the velvety Ratnagiri, Maharashtra across the country smoothness of gelato! The prices of these to retain quality and consistency,” pointed four flavours affordably vary between Rs. out Nair. 55 to Rs. 95. Here it deserves a mention that the

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Recipe by Chef Deepak Dangde, Executive Sous Chef, Sofitel Mumbai BKC Mango Baked Yogurt Ingredients Quantity Milkmaid 200 ml Mongo pulp 200 ml Cream 400 ml Yogurt 500 ml Method: Mix all the ingredients together. Strain. Bake at 150 degrees Celsius on a double boiler for 8 minutes. Annual Mango Festival is amongst the most eagerly awaited festival at Rajdhani, attracting thousands of patrons to the restaurant year after year.

Mango Mania @Citrus Hotels ‘Mango Mania’ Festival at Citrus Hotels is also another occasion to tantalise your taste buds this summer. Here you can enjoy lip smacking ﬂavours and indulge

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in the most delectable mango-based offerings; ranging from Mango Bake Cheese Cake with Mango Ice cream to Warm Fresh Mango Pie. You can also savour ﬂavours closer to home like Mango Srikhand and Keri Panna. I can say that my date with mango delights at Citrus Hotels, Gurgaon, located at Millennium City Centre, turned out to be a refreshing and memorable one, and helped me to face the heat outside with courage. There is more! Aqua at the Sun n

Sand Mumbai is also presenting some of the delicious preparations of mango. Chef Gautam Mehrishi, Executive Chef, Sun n Sand Mumbai, has prepared a special mango menu, which includes Mango Cheese Cake, Mango Mousse Delice, and Vanilla Ice cream with Fresh Mango among others. Succinctly, it is the right time to indulge in just desserts, infused with the sweetness of mango and the food & beverage business and as well as its niche segment, the bakery business, knows it. 

I N G R E D I E N T

Say

BAKERY REVIEW

Cheese

Mozzarella By Kanishka Gupta

ith the opening up of the economy and the influence of globalisation, international cuisines have fast made their forays not only in Indian restaurants but also across Indian homes. It is now quite common for an Indian family to be preparing spaghetti, pasta, pizza and other exotic dishes from different parts of the world. Nowadays you are likely to find that the supermarkets and the specialty stores stock a variety of cheese, sauces and seasonings for this purpose. But one of the most common types of cheese that is used in making pizzas in Indian homes and restaurants is mozzarella. Often grated and sliced into small pieces, it is strewn over the top of a pizza, and after appropriate heating in an oven, it gives that yummy taste to a pizza; leaving many a kids and adults licking their fingers. Various types of mozzarella cheese are also used for most pizzas and several pasta dishes. Mozzarella cheese is also served with sliced tomatoes and basil in insalata caprese. But what are the origins of mozzarella

cheese and what is the history behind it? Mozzarella is a fresh cheese, whose origins can be traced to southern Italy. Abruzzo, Basilicata, Calabria, Sicily, Campania, Lazio, Apulia, and Molise in Italy are some of the towns famous for creation of Mozzarella cheese. Traditionally, mozzarella cheese is made from the milk of Italian buffalo’s milk. The weather there is such that it favours the rearing of this type of animal and even the fodder which the animal is given from the southern regions of Italy is more favourable in making this variety of cheese.

Character and Varieties So how is Italian mozzarella cheese different from other types of cheese? “Mozzarella cheese is a semi-soft cheese. Fresh mozzarella is mostly white, but seasonally they may vary to slightly yellow depending on what is the animal’s type of intake. Due to its high moisture content, it is generally served the day after it is being produced. Other major cheeses are generally derived from cow’s milk but

the production from buffalo’s milk makes this cheese distinctive in taste,” explained Anurudh Khanna, Executive Chef, The Park, New Delhi. A passionate Chef with a rich experience of nine years in the best of restaurants in New Delhi, Khanna began his career in 1999 at the prestigious Italian restaurant, La Piazza, at the Hyatt Regency New Delhi as a Commis 2. There, he was trained under the world famous Italian master Chefs like Chef Cramella Mario, Chef Gabrielle Montevechio, Chef Giuseppe, and Chef Giovanni Grasso, and eventually became specialised in making anti pastis, pastas and risottos. However, though by mozzarella we often mean cheese made with buffalo’s milk, but broadly speaking, the term mozzarella is used for several kinds of Italian cheese that are made using spinning and then cutting (Italian verb mozzare means ‘to cut’). Domesticated buffalo’s milk in Italy and other types of buffalo’s milk in other countries are being used to prepare Mozzarella di Bufala (buffalo mozzarella).

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BAKERY REVIEW However, it needs to be mentioned that credit goes to Italian breeders or entrepreneurs to begun production of Mozzarella di Bufala in other nations. Though generally fresh mozzarella is white, but they can be slightly yellow too, depending upon the diet administered to the animal. This semi-soft cheese is characterised by high moisture content. As a result of its high moisture content, mozzarella cheese is conventionally had the day after it is made. However, when sold in vacuum-sealed packages, this cheese can be kept in brine for up to a week or longer. Mozzarella has also been prepared by cow’s milk by the pasta filata method. Indeed, there are various types of mozzarella cheese. You have Mozzarella fior di latte, whose raw material is the fresh pasteurised or unpasteurised cow’s milk; and low-moisture mozzarella, which is derived from whole or part skimmed milk. You can also find mozzarella cheese in smoked (affumicata) and reduced-moisture packaged varieties. Low moisture mozzarella has prevalent usage in the food-service industry. Lowmoisture mozzarella cheese is particularly useful for its application on pizza. There is also mozzarella affumicata or smoked mozzarella.Variety is the essence of mozzarella. Preserving mozzarella cheese and extending its longevity is an important issue and is addressed at most of the hotels. Hoteliers or bakers should remember that refrigeration of a month is possible for low-moisture mozzarella, and some shredded low-moisture mozzarella does have a shelf life of up to

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six months. When twisted to form a plait, mozzarella is called treccia. ‘Stuffed mozzarella,’ which has come into being as a new trend in 2006, may feature olives or cooked or raw ham, or small tomatoes. An essential character of low-moisture part-skim mozzarella is low galactose content. It can meet the demand for some consumers’ liking for cheese on pizza which have low or moderate browning. Some pizza cheeses derived from skim mozzarella variants were tailored in a way so that they don’t require aging or the use of starter. Others can be derived from the direct acidiﬁcation of milk.

milk of the domestic water buffalo is used for the production of Mozzarella di bufala. A whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is allowed to ripen so the bacteria content can increase manifolds. Then, rennet is introduced for milk coagulation. After the process coagulation, the curd is cut into 1”–2” pieces, and left to sit so the curds firm up. This firming up process of curds is known as healing,” explained Khanna. After the healing of the curd, it is further sliced into 3/8”–1/2” large pieces. The curds are stirred and heated to demarcate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to constitute a solid mass. The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched. The cheese is then stretched and kneaded to form a delicate consistency— this process is generally known as pasta filata. According to the Mozzarella di Bufala trade association, “The cheesemaker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella.” It is then typically formed into ball shapes or in plait. In Italy, a ‘rubbery’ consistency is generally considered not satisfactory.

The Making of a Cheese

The Indian Connection

Anurudh Khanna

So, what are the ingredients that go into making of mozzarella cheese and how is it made? “Conventionally, the

Since mozzarella cheese is one of the most common Italian cheeses known to the world, it is produced and traded in lots of centers across the world as its production only in Italy will not be able to meet its global demand. So it is produced in many areas, across various countries. In India, as mentioned, mozzarella cheese is mainly produced in western India. Mozzarella cheese is now being made in India and there are many companies in India engaged in the making of mozzarella cheese. Regarding the sourcing and buying procedure for mozzarella cheese for the hotels, Chef Khanna said, “We have a contracted supplier for our cheese, and we are sourcing it from Maharashtra. We get our supplies from the company on a regular basis once the order is placed. The mozzarella cheese is used in salads and antipasti but primarily used in the making of pizza.” 

B R E A D S

BAKERY REVIEW

Pain de Campagne: A Bread of Substance By Kanishka Gupta

ain de Campagne can be described as a bread with a rustic charm, whose origins can be traced to sylvan France of centuries ago. This bread has been gaining back popularity in the market in the recent times, due to its unique ﬂavour and also because of the fact that there is a growing wave of health consciousness permeating through the consumer preferences of the Indian food & beverage industry.

The French Legacy The origins of Pain de Campagne dates back hundreds of years ago when flour from stone mills was used to make breads in the countryside of France. During ancient times, people from the French countryside brought Pain de Campagne dough into urban towns on days named as baking days. The bread loaves would be placed in large, community ovens and then redistributed to all the participating families. Then the Pain de Campagne loaves were quite large in size, weighing almost up to five kilograms, and could last a family a week or more and hence they were also known as family loaves. The availability of different ingredients in different regions of the French countryside led to many discoveries on this basic type of bread, by adding rye, wheat or other grains and also by using a variety of yeast. Most traditional French recipes of this bread are products of a combination of white flour and whole wheat flour, and/or rye flour, water, yeast and salt. “Originally flour of Pain de Campagne was milled by stone grinding. The whole wheat flour was sifted using a fine cloth to get light textured and less grainy bread with minimal quantities of bran and germ in it. The addition of rye flour to Pain de Campagne came from the tradition of growing rye with wheat. Rye flour ferments more quickly than wheat flour because bacteria work much faster on this flour and it gives a distinctive flavour to the traditional Pain de Campagne. Later, roller mills, an invention of modern age were sparingly used, since a lot of heat was generated which affected the protein in the grains,” explained Arun Kala, Pastry

Chef, The Claridges, New Delhi. “Pain de Campagne, also called ‘French Sourdough bread’ has a distinctive flavour of sourness in it which is because of the starter dough used into it. The crust of the bread is more due to steam baking for the first few minutes and later dry baking. Rye flour gives more fibres to it which makes this bread a healthy option. Moreover, this bread is good for making sandwiches low in carbohydrates and can be an essential item while preparing low calorie diet menus,” pointed out the Chef.

Starting With Dough Pain de Campagne is also popular in countries like Germany, Poland, Italy, and America, apart from France. “Pain de Campagne’s preparation methodology is used in a lot of Indian bread preparations like naan, kulcha and khamiri rotis where starter dough is used to make the dough for bread. Traditionally in India breads were made with the help of starter dough, which were preserved to keep them ready for daily bread preparations. High bacterial level growth products like yoghurts are used to prepare the starter dough,” explained Chef Kala. At The Claridges, New Delhi, Pain de Campagne is made from starter dough which contains 300 gm refined flour, 170 ml water, and 10 gm fresh yeast. The final dough contains 250 gm refined flour, 50 gm rye flour, 200 ml water, 10 gm salt, 10 gm fresh yeast, 5 gm gluten, 5 gm bread improver and also includes the starter dough prepared earlier. “Starter dough is a centuries old ingredient used in the making of Pain de Campagne bread where wheat flour, water and a leavening agent (preferably yeast) are mixed together to ferment in warm conditions. This is also known as the mother dough or pre ferment for the final dough of Pain de Campagne. The action of bacteria and enzymes on starch creates sourness in the starter dough which enhances the flavour of final dough and also gives a lighter, spongier texture to the bread,” concurred Chef Kala. Here it deserves a mention that rye flour has been a very key ingredient in the making of Pain de Campagne, as rye flour speeds up the process of fermentation in Pain de Campagne dough.

The Healthy Option The health benefits of rye flour are myriad, which contributes to the health factor of Pain de Campagne bread. “Rye flour is a good source of fibre, and hence it helps in reducing weight. It has substantial amount of magnesium which acts as a helping hand

Apr-May ’13

BAKERY REVIEW to numerous enzymes in our body to use glucose and secrete insulin, thus helping us fight against the threat of Type 2 diabetes. Moreover, rye flour has antioxidants which help to fight cancer. It prevents heart diseases due to the availability of plant lignans, which are converted into mammalian lignans inside our body during absorption,” averred the Chef. There are several benefits of Pain de Campagne, including the healthy fibre it contains. This bread has significantly more fibre than white bread. Incorporating sufficient fibre into the daily diet can help regulate the digestive system. Reducing cholesterol and improving cardiovascular health are other benefits of Pain de Campagne. It may even be beneficial in helping people lose weight. Studies have shown that eating this bread can help control frequent bouts of hunger and keep a dieter feeling full after a meal. The feeling of fullness after partaking this bread may prevent dieters from snacking between meals, thus helping them lose weight.

From Sourcing to Shelves “For the sourcing of ingredients we have to make sure that the ingredients used are of best possible quality and from a reliable supplier who can deliver us continuous supplies round the year. We usually go for samples from different suppliers and then do trials on that based on which we give feedback to our purchase department, who ﬁnally takes our orders to the suppliers,” articulated Kala on being asked about the sourcing of the ingredients for Pain de Campagne at The Claridges, New Delhi.

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B R E A D S

“At Claridges, New Delhi, Pain de Campagne is available at our pastry shop. Rustic sandwiches are made by use of Pain de Campagne in many of our restaurants. High tea at The Claridges, New Delhi is well-known for its variety of sweets and savouries, which has Pain de Campagne sandwich in high demand. Sevilla, our Mediterranean restaurant, serves rustic Pain de Campagne baked in traditional wood ﬁred oven,” informed the seasoned Chef. I enquired the Chef about extending the shelf life of Pain de Campagne. “For extended shelf life of Pain de Campagne, we generally use bread improvers which are mixed into the dough during preparation. This cuts the rate of bacteria growth in ﬁnished bread, thereby increasing the shelf life of the bread. Proper packaging also helps ensure that the bread doesn’t lose its moisture and nutrients. Keeping Pain de Campagne in refrigeration further increases its shelf life by up to 20-30 percent, and also helps in retaining its wholesome nutrients,” explained Chef Kala. 

P R O D U C T

BAKERY REVIEW

Adding Sweetness to

Bakery By Swarnendu Biswas

of a given fruit or various types of fruits. ithout jams, a bakery is not complete. In fact, When did the Jam Begin? breakfast in many urban The history of jam may not be middle class homes can’t accurate, but it certainly is quite old. Its be conceived without jams. Jam is one of reference can be traced to the book of the few food products whose popularity has managed to withstand the fluctuating recipes written by the Roman gastronome Marcus Gavius Apicius in the F&B trends. Bread with first century AD, titled ‘Of jams can give the breakfast Culinary Matters.’ In that and evening tea a touch of book, recipes for jams were sweetness. Jam tarts, jam given. By the late middle cakes and jam biscuits are ages, jam had become a also popular bakery products. popular product in Europe. Jam yogurt is another The production of jams creative use of jam which began in a big way in Europe Indian bakeries and dairy during the 16th century, after industry can explore more the Spanish arrival profusely. Similarly jams in in the West Indies, sundaes can enhance the Rajeev Choudhury where preservation of business potential of many fruits existed for generations. aspiring QSRs. Jams can be made from Here it needs to be a wide range of fruits which include mentioned that Louis XIV was blackberry, plum, raspberry, strawberry, quite fond of jams; his royal orange, apple, mango among others. feasts used to end with fruit Jam is a fruit preservative. Essential preserves served in silver dishes. ingredient of jams comprises whole or Jams were introduced in the UK cut fruits, and in its preparations, sugar during the Tudor period, and is being used. This thick fruity fluid generally includes both the juice and flesh most probably in the colonial

period, urban India began to relish the taste of jams.

A Trusted Name Kissan from Unilever is one of the trusted brands in the country in the jam segment. Kissan’s Mixed Fruit Jam, Mango Jam, Pineapple Jam, etc. are part of the breakfast of many of our growing up years, and also very much a part of our middle-aged lives. Kissan’s jams not only come in glass jars, but also in jam squeeze formats, from where like toothpaste, jam can be squeezed out to infuse delight in dinning tables and bakeries. Kissan Jam Squeeze Black Currant has great potential to make

Apr-May ’13

P R O D U C T

BAKERY REVIEW the milkshakes and ice creams taste better. Sil is another important brand in the Indian jam market. Its mixed fruit jam, pineapple jam and strawberry jam, comprising energy, protein, carbohydrate, sugar and fat can add fun to the breakfast tables besides sprucing the body constitution with nutritional values.

Jams from the Farmers Besides conventional jams from the above mentioned fruits, and also mixed fruit jam, one can also find some uncommon jam preparations in the Indian market like apricot jam and rose petal jam among others. Delhi-based Centre for Technology and Development, a unit of the Society for Economic & Social Studies (SESS), is an independent nonprofit organisation working in the field of sustainable rural development through science & technology applications. The organisation has several fruit and vegetable products like jams, ketchups, sauces, chutneys, pickles, fruit beverages, non edible oils among others in its ambit. The brand name for its fruit and vegetable products is known as FARMERS’. FARMERS’ Apricot Jam is made from apricots that are sourced from the Naugaon and Purola blocks of Uttarkashi and Chakrata area of Dehradun district. These fruits are grown with natural inputs and chemical fertilisers are not used in their production. “The fruits are collected predominantly from the small and marginal farmers who are trained by our staff to add value to the fruits at the farm level by pulping those fruits using small portable pulpers that are specially designed for that purpose. For this purpose they are trained by the technical team who also oversee the process,” explained

Apr-May ’13

Rajeev Choudhury, Programme Officer, Centre for Technology and Development, who is in charge of business development for the organisation. He went on to add that the pulp is then brought to the nodal centre of processing for Centre for Technology and Development, located at Sahaspur near Dehradun, where they are converted into finished products using steam cooking technology. One of the products of Centre for Technology and Development is the Apricot Whole Fruit Jam, which is made from hand picked apricots in the Himalayas, directly from the growers. Moreover, the sumptuous flavour & taste and supreme quality of this jam has made it a preferred choice among the customers. Choudhury informed that Centre for Technology and Development has two types of apricot jams, which are made by farmers. They are Normal Apricot Jam, and Apricot Whole Fruit Jam. “Our Normal Apricot Jam contains only pulp. The pulp is mixed with sugar and its acidity is adjusted by adding a little citric acid. A small amount of pectin is added to attain the requisite consistency,” asserted Choudhury. Of course, the information whetted my appetite for more and I enquired about Apricot Whole Fruit Jam too. “This jam of ours contains deseeded apricot halves mixed with apricot pulp and they are converted into jam. The rest of the process is same as that of Normal Apricot Jam,” informed the senior executive. According to him, the main characteristic of

FARMERS’ apricot jams is that no colour or ﬂavour is infused to these jams. “Their colour is golden yellow resembling that of the natural fruit. These jams have a long shelf life but some amount of colour changes do occur during the storage process,” maintained Choudhury. The colour of these jams darkens with the passage of time, but their aroma gets enhanced as the time passes through. This feature can afford the user with a unique experience.

Medicinal Jam The definition of jam as fruit preservative is now also extended. Flower petals these days can also be used to create jams. Take the case of Dr. Gitanjali’s Rose Petal Jam, a product from Delhi-based Vats Enterprises, whose one area of operations is manufacturing of herbal products. Dr. Gitanjali’s Rose Petal Jam is also an herbal product endowed with beneficial medicinal properties. The chief ingredients of this unique jam are fresh rose petals and sugar. The company claims that this jam helps to reduce hyperacidity and strengthen the digestive system. There are several other health benefits of this jam, which are helping reducing the burning sensation of palms and sole, helping reducing stress due to its calming effect on the nervous system, helping to control high blood pressure and palpitation, helping to prevent nose bleeding & foul body odours. Besides all these benefits, Dr. Gitanjali’s Rose Petal Jam can be used as a tonic in order to relieve lethargy, muscle ache, itching, fatigue & overexposure to heat. Its applications can contribute towards building up new-age bakery businesses, which are conscious of the health quotient. Overall, jams, if used creatively while keeping the health value in mind, can make a difference to the business of the bakery industry. Besides adding to the sweetness of the palate of the consumers, it can facilitate in adding to the revenues of the industry. 

P R O D U C T

P R E V I E W

BAKERY REVIEW

Electric & Gas Steam Ovens

When baked and pastry products such as pizzas, speciality breads, sweet and savoury pastries, biscuits and cakes are taken from the oven, the air is filled with delicious fragrant aromas; their golden crusts stimulate the taste buds, and their soft, tasty insides are revealed. However, the equipment should be right so that these baked products come out fresh and warm. The right bakery ovens make a great difference in the final quality of baked products. ‘Bake Off Italiana’ is familiar with these requirements of the consumers and has been manufacturing bakery ovens for over 20 years. The product is designed to meet specific baking, space and production capacity requirements. A delicate dough prover is essential for those who do not use pre-proven or pre-cooked products but follow traditional bread making and dough working techniques. The equipment has three complete saveable programmes with electronic control of temperature, humidity and proving times. Mittal International mitalin@vsnl.com

Baking Cases

From graphic design to the ﬁnal baking case Bendersitalia is one of the few companies

that performs every phase internally. Every single step is indeed internally placed by matched department, star�ng from the graphic design, by way of the cut of the reel and the print, the cu�ng and ﬁnally the shaping; following tested procedures under a con�nuous and strict control. Bendersindia sales@bendersindia.in

Liquid Dairy Creamer Understanding the importance of taste, hygiene, and convenience in today’s fast moving life, Devashree Foods Pvt. Ltd., brings for the first time in India, a liquid Dairy Creamer offering perfect experience of having tea/coffee. D’lecta Dairy Creamer is evaporated milk packed with UHT technology in small 7 ml cups as single serve portion packs. D’lecta Dairy creamer offers consumers the pleasure of an excellent cup of coffee or tea anytime, every time. D’lecta Dairy Creamer comes with internationally proven superior product for use in tea or coffee. Product is packed in a state of the art plant, which ensures no touch of human hands during processing and packing. D’lecta Dairy Creamer is offered in single serve portion packs – enough for a cup of tea or coffee (100-120 ml). No Preservatives added as it is UHT (Ultra High Temperature) treated and aseptically packed for longer shelf life. Superior packaging material substantially improves the quality and stability of the product. Made from pure milk only, D’lecta Dairy Creamer is easy to use – just tear and pour. On breaking the

tab, a V-notch is formed for easy pouring and there is no need to peel the entire top off. No spillage on tearing the powder sachet. Easy to store and no refrigeration is required. D’lecta Dairy Creamer provides perceivable difference in quality and offers richer experience of consuming tea or coffee then substitute products in the market. It provides consistency in taste and perfect portion control. Owing to high quantity of milk solids it helps in providing body to tea and coffee. D’lecta Dairy Creamer help keeps tea and coffee hot as only 7ml. is to be added in one cup of beverage. Being evaporated milk 7ml of milk is equal to 14ml. of normal full fat cow milk. D’lecta Dairy Creamer offers instant and uniform dissolving (no excessive stirring required and no lumps of powder left after stirring) in tea or coffee. It is now available with all distributors in more than 70 cities across India, at all times. Devashree Foods Pvt. Ltd. info@dfpl.co.in

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 ’13

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I N T E R V I E W

BAKERY REVIEW

A Passion to Bake By Sharmila Chand

Food has been a ‘treat’ for many years for Samantha Nunes, Chef de Partie, Bakery, Goa Marriott Resort & Spa. She always has had a flair for cooking, especially towards baking. Cooking always seemed exciting and innovative for her. And the Chef’s uniform attracted her right from her childhood… Since the past one year, she has been managing the bakery section at the hotel. Earlier, she worked with Taj Group of hotels. “When it comes to food, I have observed that Goanese people look beyond the local platter and are very passionate when it comes to matters of kitchen,” asserted Samantha, while adding, “The rich variety we have in food and dessert here never ceases to amaze me. The Goans love food and I love their spirit.” She not only places great importance to the dishes, but also on their presentation. “To cater to the changing tastes, I consider it necessary to keep innovating in terms of ways of presenting food. After all, food business is not only about taste, but is also about presenting it creatively,” pointed out the creative Bakery Chef. On the fast globalisation of the localised palates, Samantha said that “Now international cuisine and its influence have gradually crept in to the local food markets. Consequently, the concept of mixing local flavours with international tastes is on a new high.” Excerpts: What are the current trends in the Indian bakery industry? These days, bakery industry in India has an important place in the industrial map of the country. Bakery products are items of mass consumption as a result of their affordable prices and high nutrient values. Furthermore, with rapid growth and changing eating habits of people, bakery products have gained popularity among masses. Nowadays we are witnessing lots of demand for sugar-free, dairy free, vegan, gluten-free, and lots of other specialty bakery products. The health quotient in bakery business has become very important. People these days are basically looking for healthier and fresh baked products, which use premium ingredients and taste good. How did you become a Bakery Chef? Ever since I can remember, cooking and baking have been my passion and my ﬁrst love. Cooking and experimenting with food from different cuisines, and trying out new food products totally fascinates me. Even on an off day chances are you will catch me cooking in my mum’s kitchen. So, for me choosing to be a Bakery

Chef was just a natural progression of this continuing interest.

and also get compliments from delighted guests, the hard work pays off.

In your career, who are your idols; those who have inspired you professionally? Chef Adriano Zumbo and Chef Urbano Rego are my idols, who have deﬁnitely inspired me.

How do you deﬁne your learning graph? I think learning is a continuous process, and each day is an opportunity for me to learn and try something new and hence be the best at what I do.

What are your hot selling bakery items? Soft-centered chocolate chip cookies, assorted macaroons and designer cakes are our hot selling bakery products.

What do you like about your job? I like the fact that my job gives me the opportunity to share my creativity with so many people every day, which is an instant gratiﬁcation. The response that I get from our clientele is also a constant source of encouragement and inspiration to go the extra mile.

What is your favourite tool or equipment and why? In fact, there are two. My favourites are the marzipan toolkit and pocket knife. How do you deﬁne your work philosophy? My work philosophy is to always use the best possible products and techniques to create trendy desserts. Unpretentious, elegant, generous and enticing are the key words that can describe my work. I believe that becoming a competent Chef is all about hard work and dedication and the rewards are rich and often priceless. When you enjoy your job

What is your strength as a Bakery Chef? I believe my strength lies in creating various designer cakes, creatively. Since I specialise in bakery, designer cakes are my all time favourites. I love to get creative and work on various designs, which are used in wedding cakes and various themed cakes. Besides cooking, in what other ways do you like to unwind? A long ﬁshing trip deﬁnitely is a very relaxing experience.

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