Oct-Nov ’14
Hammer Food & Beverage Business Review
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E D I T O R I A L
Publisher cum Editor
Rajneesh Sharma
rajneeshhammer@gmail.com
Associate Editor
Swarnendu Biswas Resident Editor
Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design
Hari Kumar. V Dev Kumar
Production Assistant
Mamta Sharma
Advertising Sales
Delhi: Debabrata Nath, Sumesh Sharma Mumbai: Rajesh Tupsakhare Subscription Sales
Dattaram Gangurde Director Sales
Sanjay Anand
Director Operations & Finance
Rajat Taneja
Editorial & Advertising Offices: Delhi:
Hammer Publishers Pvt. Ltd. 1202, Pragati Tower, 26, Rajindra Place, New Delhi-110008 Phone: 91-11-25854103 Telefax: 91-11-25854105 Mumbai:
The appeal of chocolates is not limited to age, culture and geography. Chocolates can be regarded as one of the few food products of our post-modern age, which have garnered almost universal popularity. Their bitter source and their fascinating history from a beverage to a confectionery perhaps add to their appeal. Chocolates can easily uplift your mind and spirit, which very few food can. However, lately chocolates have acquired a bad reputation of being unhealthy. This is not entirely true. In fact, if partaken in moderation, chocolates, particularly dark chocolates, can facilitate a healthy lifestyle. Here in our Cover Story, a few culinary experts discuss the health attributes of dark chocolates, and the application of chocolates in their confectionary creations. The dispelling of unhealthy misconceptions about chocolates can encourage even health conscious guests to indulge these sweet and sensuous delights without getting laden with the weight of guilt. Due to increase in disposable incomes and changes in food habits, the value-added dairy products are gaining popularity in India. The share of VADPs in the milk and milk derivatives segment in the country is growing at an impressive rate. What is more, the profitability potential of VADPs is much higher than that of liquid milk, which can encourage and is encouraging impressive investment inflow in the VADP segment. The application of VADPs cannot be discounted in the bakery industry. We have covered the growing market for VADPs in our Business Story.
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Besides these two important issues concerning the Indian bakery and confectionary industry, the article on pragmatic steps to make a bakery outlet a potentially successful enterprise can be helpful for the bakers, especially for the start-up bakeries. Two informative Q&As of industry experts in this issue can also interest our valued readers.
E-mail: hammerpublishers@vsnl.net
The informative news section complements our features and Q&As, as always. Overall, I think the issue has the potential to engross our readers between the covers with important information, opinions and perspectives.
Š 2015 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
educational & informational material specifically designed to assist those responsible for managing Bakery & Confectionery business. Articles are welcome and will be published on the sole discretion of the editor.
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I N S I D E
16 COVER STORY
Chocolates for Health and Happiness
20 BUSINESS
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Events
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News Scan
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Operations
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Product Preview
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Interview
The Impressive Market for VADPs
26 INGREDIENT
Kamani’s Healthy Initiatives
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DEPARTMENTS
Emphasising on Healthy Bakery
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Raisin for Health
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SIAL CHINA 2015
Scripts a Grand Success Story
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he 16th edition of SIAL CHINA was held during 6th-8th May 2015, at Shanghai New International Expo Centre. On May 6th, a delegation of ministers, ambassadors, consuls and trade officers participated at the opening ceremony of SIAL CHINA 2015. The event was spread across 115,000 sq. m exhibition area, which was 20 percent more than that of the SIAL CHINA 2014. The event attracted 2734 exhibitors, which was 14 percent higher than that of SIAL CHINA 2014, from 61 countries and regions. SIAL CHINA 2015 garnered 61,296 visitors. 58 international pavilions and 21 Chinese provinces and association pavilions brought their high quality products to the visitors and buyers from all over the world. 89 percent of the exhibitors and 96 percent of visitors were satisfied with the show. The mega show had 21 product zones including meat, wine, dairy, fruit & vegetable and more. For this year’s edition of SIAL CHINA, USA was the Guest Country of Honor. USA had a strong representation during the SIAL CHINA 2015 with more than 100 companies presenting pork and poultry in hall E3 and a great diversity and quality of American food, food ingredients and beverage products in hall E1. Heilongjiang was the Guest Province of Honor with 40 companies showcasing rice, edible fungus, blueberry wine and other health and organic products. The Poland pavilion was located in hall W4, spread across a surface of nearly 1,000 sq m. It featured dairy products of high quality, traditional meat and poultry products, fruit and vegetable preserves, natural juices, alcoholic drinks and other beverages as well as confectionery products. SIAL CHINA 2015 hosted many wonderful events. 94 innovative products
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from 56 companies, from 22 countries and regions participated at the SIAL Innovation competition. The SIAL Innovation finalists and the SIAL Innovation Gold/Silver/ Bronze awardees were selected by the juries to highlight the best of the best innovative products exhibited at SIAL CHINA 2015. This year the Gold Award went to LISE BACCARA from France for its ParfumCulinaire; the Silver Award went to BROOKLYN BREW SHOP from USA for its Beer Making Kit; the Bronze Award went to TPT INTERNATIONAL GROUP (CHINA) CO., Ltd. from China for its range 3+3 Fruit Honey! SIAL CHINA also hosted La Cuisine by SIAL. The competition was endorsed by World Association of Chefs’ Societies (WACS) for its 2ndyear. Under this event, keen competitions among 12 top international Chefs from USA, Italy, Malaysia, Thailand and 12 top national Chefs from Shanghai, Beijing, Guangzhou and Zhejiang were held. During the award ceremony on 7th May, Malaysia team won the Special Gold award, and Thailand and USA won the Gold medals. The pavilion organisers from Poland, Japan, and USA also animated the La Cuisine by SIAL area with their excellent culinary demonstrations and products during the three days. Retail & Hospitality Forum covered a range of topics from food innovation and trends to food safety, from private label to food quality, from organic food to imported food and many more. At SIAL CHINA 2015, World Tour by SIAL helped to understand the specific characteristics of the food market by geographic area. Moreover, in this edition of the show, with the strong support from Café Culture
Magazine and Australian Asian Specialty Tea Association (AASTA) and sponsored by Brita Water Purification System, the first edition of China National Specialty Tea Brewers Cup Event was launched by SIAL CHINA successfully. At SIAL CHINA 2015, the 4th edition of Chocolate World saw 14 sessions being successfully held within three days, which attracted over 550 professional visitors. The third edition of The Fresh – Right Seafood Right Wine was held together by CAPPMA and SIAL CHINA. 14 sessions within three days attracted 251 professional visitors and more than 40 journalists. The 5th edition of SIAL WINE WORLD reached a new height by co-locating with SIAL CHINA 2015 at Shanghai New International Expo Centre. The show greeted 210 exhibitors from France, Spain, Italy, South Africa, Portugal, Greece, Russia, Thailand, Australia, Hong Kong, New Zealand and China, and 11,631 visitors, covering 6000 sq m exhibition area in hall W5. The Wine Innovation Forum also attracted huge crowd. Wine Innovation Forum brought new perspectives to Chinese wine audience on its understanding of Chinese wine business and wine business in general. In partnership with WINE100 — one of the most professional and authoritative wine rating agencies in China, Best Buy China Competition brought an effective platform to showcase exhibitors’ star products. The grand success of SIAL CHINA 2015 is expected to be superseded by SIAL CHINA 2016. The next edition of the mega show on food & beverage will be held during 5th-7th May 2016, at Shanghai New International Expo Centre.
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EVENTS’ CALENDER
SIGEP 2016:
Slated to be a Mega Success
NRA 2015 16-19 May 2015 McCormick Place, Chicago, US www.show.restaurant.org/ Thaifex- World of Food Asia 2015 20-24 May 2015 Impact Exhibition and Convention Center, Thailand www.worldoffoodasia.com TRAFS 2015 16-19 July 2015 BITEC, Bangkok, Thailand www.thailandhoreca.com/ Asiafruit Logistica 2-4 September 2015 Hongkong Asia World-Expo, Hongkong www.asiafruitlogistica.com HOSFAIR Guangdong 2015 10-12 September 2015 China Imports & Exports Fair complex, Guangzhou www.hosfair.com
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he 37th SIGEP, a leading event pertaining to gelato, pastry, confectionery and bakery will be held at Rimini Fiera, Italy from 23rd - 27th January 2016. It is an international exhibition for the artisan production of gelato, pastry, confectionery and bakery.The expo is acknowledged as one of the world´s most important events in the artisan gelato sector. On this forthcoming show, the very latest in raw materials, basic products, plant, machinery, furnishing and fittings for the artisan gelato sector and for the pastry shops, cafés and artisan bakeries will be displayed. Alongside the next edition of SIGEP there will be RHEX, Rimini Horeca Expo, which will host products and technology for catering and food service in halls B7 and D7. For the gelato sector, the event will have the Gelato World Cup, for which participants have increased to 14 (there were 11 in the 2015 edition of the competition). For the pastry section, there will be the appointment with The Pastry Queen; not to mention the world contest of the Star of Chocolate. The Bread in the City will turn the spotlight on artisan bakery schools. The calendar will
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be completed with dozens of other events. In the 2015 edition of the event, SIGEP, RHEX and A.B.TECH EXPO together attracted over 187,000 trade visitors, 38,000 of whom were from abroad; a share that has practically doubled in five years. It seems that SIGEP 2016 will even supercede the grand success of the 2015 edition of the momentous event. The expo centre of SIGEP 2016, which will comprise of 16 halls, are expected to be entirely occupied. It seems a super successful mega event is on the cards. Don’t master gelato artisans create sculptures? Isn’t artisan confectionery an art? Considerations of this type led to the creation of the 2016 edition’s image for SIGEP, designed by the Gambarini & Muti Agency. The visuals feature a high-impact aspect of Italian-made “products”: great Italian art, in comparison with the artisan skills of gelato, pastry and bakery masters. The campaign’s headline is “The art of Italian taste in the world.” In a single multimedia work of art, SIGEP 2016 combines Italian artisan skills in gelato, pastry, bread and coffee with great Etruscan, Roman, Renaissance and Italian neoclassic art.
IBA 2015 12-17 September 2015 Munich Messe München http://www.iba.de Annapoorna World of foods India- 2015 14-16 September 2015 Bombay Exhibition Center, Mumbai www.worldoffoodindia.com Horeca India 2015 16-18 September 2015 Brilliant Convention Centre, Indore Email: info@horecaindia.in The Hotel Show 2015 28-30 September 2015 Dubai World Trade Centre, Dubai www.thehotelshow.com ANUGA 2015 10–14 October 2015 Cologne, Germany www.anuga.com Fi & Hi India 19 – 21 October 2015 Bombay Convention & Exhibition Centre, Mumbai www.fi-india.com
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Carl’s Jr. to Enter India’s Growing Burger Market California-based burger chain Carl’s Jr., recognised for offering authentic American and premium-quality charbroiled burgers and freshly prepared, flavourful menu items, is coming to India. Carl’s Jr. is slated to launch in India in the month of July of this year, starting with Delhi/NCR. Earlier the burger chain announced its entry in India in April 2015, which has been rescheduled to July of this year. CKE Restaurants Holdings, Inc., the parent company of Carl’s Jr., has signed a development agreement with India’s Cybiz BrightStar Restaurants Private Limited, owned by CybizCorp. The initial agreement is for up to 100 Carl’s Jr. premium burger restaurants in India. “We have been preparing for an entry in India for more than three years, and after substantial diligence we decided to sign CybizCorp as our franchise partner in the country,” said Ned Lyerly, President International at CKE Restaurants Holdings, Inc. “We see tremendous potential in the Indian market, and CybizCorp’s proven track record in the franchise sector, in both real estate and F&B, gives us great confidence in the partnership and on our future success in the country,” he pointed out. “The time is right for a premium burger quick-service restaurant chain such as Carl’s Jr. to enter India, as we are witnessing a ‘Burger Revolution’ in our country; a parallel
phenomena that was witnessed in the pizzas and pasta category a decade back. The advent of multiple brands in the premium burger category in India in the recent past bears testimony to this trend. After successfully managing the Master Franchises of some of the most premium stand-alone outlets in the country, representing an iconic brand like Carl’s Jr will be an exciting proposition,” said Sam Chopra, Group Chairman & Founder of CybizCorp. For the Indian market, Carl’s Jr. has developed a full line of fresh and flavourful, premium vegetarian options that can cater to Indian tastes and preferences. Many of these new items that are unique to the Indian market will be introduced by the burger chain in the country, in addition to several signature Carl’s Jr. menu items known and loved around the world.
Rational AG’s Founder Siegfried Meister Receives the 60th Brillat Savarin Plaque Siegfried Meister, the Founder of Rational AG, was awarded the highest distinction in the German hospitality industry on 30th May 2015. The current Chairman of the Supervisory Board of Rational AG received the 60th Brillat Savarin Plaque for his life’s work. For 60 years, the Brillat Savarin Plaque has honoured personalities for their outstanding service to the hospitality and dining culture. This year, the award went to Siegfried Meister, who made a breakthrough in cooking technology around 40 years ago. His Rational combi-steamer greatly improved the production process and is to date regarded as one of the most significant innovations in large and commercial kitchens. Siegfried Meister’s recipe for success entails that the primary objective of Rational AG is not sales or profits, but maximum customer benefit. The now76-year-old has always wanted one thing above all: to give professional Chefs the best tool to cook their food. The coveted prize is awarded once a year by the charitable foundation, named the Food + Beverage Management Association, the association for hospitality and gastronomy managers.
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Stern Ingredients India Pvt. Ltd. 211, Nimbus centre, Oberoi Complex, Andheri (W), Mumbai-400053 For sales call: 022-6520 8101/102/103 E: info@sterningredients.in W: www.sterningredients.in CIN U15440MH2008PCT193596 Manufacturing & Local Sales FSSL 10014021000977 Importer FSSI 10012022001347 * National regulation must be observed for all products by users *
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Burger King Outlet at McCafe Comes to South, to Increase Nationwide Churchgate Burger King has launched its largest outlet in India at Churchgate, Mumbai, in the recent past. It is a 250-seater restaurant. The QSR chain seems to be on a rapid expansion spree as far as its Indian operations are concerned. 13 franchise outlets of Burger King across Delhi, Mumbai and Pune have come up in less than six months of the QSR chain’s foray in the country. Burger King is also eyeing expanding into Punjab and Bangalore in its next level of growth in India. In its next expansion plan in India, Burger King is targeting cities like Chandigarh, Amritsar, Ludhiana, Jalandhar and Bengalore. There new Burger King outlets are expected to come up, in the future. However, in Delhi-NCR, Mumbai and Pune also Burger King brand is going to expand through more outlets in the future.
Recently, three McCafes have been launched in Bangalore. McCafes are known for their aromatic coffees, flavoured teas and relaxed ambience. McCafé is a coffee-house-style food and drink chain, owned by McDonald’s. McDonald’s launched McCafe in India; its store-in-store format, some 18 months ago. Globally, 15,000 restaurants sell McCafe products. “In a span of eighteen months we have been able to expand our McCafé network across 30 restaurants in six cities – Mumbai, Ahmedabad, Nashik, Aurangabad, Pune & Bengaluru,” averred Smita Jatia, Managing Director, Hardcastle Restaurants Pvt. Ltd. Here it deserves a mention that Westlife Development Limited is the owner of the Master Franchisee of McDonald’s restaurants in west and south India. Westlife Development Limited focuses on putting up and operating quick service restaurants or QSRs in India through its subsidiary Hardcastle Restaurants Pvt. Ltd. “We are extremely excited with the launch of our first McCafé in South India. The city of Bengaluru has great significance as a coffee hub and there is tremendous potential for growth,” stated Smita. These three newly launched McCafes in Bangalore marks the introduction of McCafes in south India. McCafes are expected to cater to the growing coffee drinking culture in urban India. McCafés use 100 percent Arabica coffee beans that are specially brewed by professionally trained baristas which are medium roasted to perfection, then freshly ground with every order to maintain flavour, quality and freshness. According to Smita, they are well on track to launch 75-150 McCafes over the next three-five years.
Au Bon Pain to More Than Double its Outlets Au Bon Pain, the bakery café chain led by RP-Sanjiv Goenka Group, has been envisaging to enhance the number of outlets across the country to 55 cafes, over the next 18 months. Till mid April of this year, there were 27 Au Bon Pain stores in India, which included 20 outlets in Bangalore, four in NCR and three in Kolkata. The bakery café chain’s expansion plans over the forthcoming 18 months would be focused on Hyderabad, Chennai, Kolkata and Delhi. According to Avarna Jain, the Founder, Au Bon Pain, Mumbai and Goa will be covered in the second phase of the chain’s expansion. The café chain has realigned its strategy. It is going for localising menus and exploring the franchisee route to expand. All the 27 outlets of Au Bon Pain referred above are companyowned. The café chain had posted around Rs. 17 crore revenues during the last fiscal. It is looking at revenues of Rs. 24 crore during the ongoing fiscal.
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Wendy’s Arrives in India The burger market in India is getting crowded with big players. The US-based Wendy’s, the world’s third largest hamburger fast food chain, has arrived in the country. The first store in the country under the ambit of Wendy’s brand name came up on 6th May, at Sector 29, Gurgaon. Wendy’s franchisee in the country is Sierra Nevada Restaurants Pvt. Ltd., a joint venture between International Market Management (UK) and Rollatainers Ltd (India). Founded in 1969 by Dave Thomas, the Wendy’s restaurant system now encompasses more than 6,500 restaurants in 30 countries. In India, Wendy’s is introducing a new menu, new restaurant designs and new approaches to customer service. Within the evolving Indian F&B sector, Wendy’s seeks to differentiate itself by offering a casual dining experience at a QSR price. “We have worked on the concept with the Wendy’s team for almost two years,” said Sanjay Chhabra, one of the Directors of Sierra Nevada. “During that period, we have talked with the Indian consumers and discovered that what they want is real quality and distinctive, great-tasting menu choices at affordable prices. While staying true to Wendy’s values, we are customising the brand experience to make it relevant to today’s India,” he pointed out. The Wendy’s India menu includes Wendy’s classics like the Baconator (with chicken not beef ) as well as salads, baked
BAKERY REVIEW potatoes, chili and the frosty dessert. In addition, a whole new range of menu choices has been created using only superior-quality ingredients. Wendy’s has a wide vegetarian menu for the Indian market, with six new burgers including the Greek Falafel, Spinach ‘n Corn and the Mushroom Cheese. For non-vegetarians, there is a wide range of chicken and mutton burgers. Commenting on the Wendy’s India launch, Emil Brolick, Wendy’s President and Chief Executive Officer, said, “India is a growing, dynamic market, which is attracting the attention of leading brands around the world. Key to delivering brand excellence in India is an experienced and like-minded partner. In Sierra Nevada, we have a partner with an international team, a proven operating track-record and the highest standards of governance. Over the last two years our combined teams have developed the basis of a long-term and fruitful collaboration. We are very excited about launching Wendy’s in India with Sierra Nevada, and look forward to partnering with them to deliver ‘A Cut Above’ restaurant experience that delights our customers and earns their loyalty and trust.”
A Strategic Partnership VKC Nuts, a premier nut & dried fruits company and one of the largest processors & exporters of Indian walnuts and morels, has announced a new strategic partnership with Reliance Retail Ltd., a subsidiary of Reliance Industries. This long-term collaboration would enable VKC Nuts to enhance the accessibility of its premium consumer brand Nutraj, while Reliance Retail could further strengthen its position in the whole foods segment through this collaboration. Nutraj brand encompasses a comprehensive variety of superior Indian and imported products ranging from exotics like dried cranberry, kiwi, prunes and hazelnut among others to traditional favourites like walnuts, almonds, cashews and more, in plain, roasted and flavoured variants. Here it deserves a mention that over the past 90 years, VKC Nuts has cultivated an extensive trade network for exporting its superior quality walnuts to the world. The collaboration would enable VKC Nuts to present the complete range of Nutraj products across more than 500 stores pan India. As a result of this collaboration, the Nutraj and Nutraj Signature range of products will now be available in more than 500 stores, across formats such as Reliance Fresh, Reliance Super and Reliance Mart, pan India. Commenting on the association, Gunjan Jain, Managing Director, VKC Nuts Pvt. Ltd. said, “This association is part of our current focus to further strengthen Nutraj’s modern retail footprint in India.” VKC Nuts has announced various deals on its Nutraj Signature range of products, including special combo pricing on purchase of select packs and a buy one get one scheme on others. These offers are only valid till 31st May 2015.
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The Maiden Kamani Bakery Challenge in Mumbai Kamani Oil Industries Pvt. Ltd., one of the leading manufacturing organisations in the field of specialty oils and fat products in India, announced the winners of its first ever Kamani Bakery Challenge (KBC) on 10th April 2015, with an exclusive awards function hosted at Hilton Hotel in Mumbai. The event, unique due to its core concept, was a big hit with the local city bakers and received a fabulous response. The ceremony was graced by a galaxy of Prakash Chawla bakeries. Kamani Oil Industries initiated the KBC Awards to recognise the talented bakers in Mumbai and appreciate their quality work. In addition, KBC Awards aims to provide them with a platform to innovate their products and come up with healthier variations of popular desserts. The challenge comprised of two main categories — cakes and cookies, where all participants had to create dishes using fats like Kcookiez, Klite & Cakelite. The short-listed products were then judged on the parameters of taste and texture, design and production, healthiness and innovation. The esteemed panel of four judges also selected one product in each category, which
had excellent taste, texture and aroma and awarded it the ‘Chef’s Choice’ product. Gary’s Cake, Mazgaon, bagged the first prize in the Cake category, while Corner Sweets & Bakers, Kandivali, won the award in the Cookies category. Commenting on the success of the event, Prakash Chawla, Director, Kamani Oil Industries Pvt. Ltd. said, “We have conceptualised this event to give a platform to our customers to showcase their talent. The response has been encouraging and we shall now extend this contest across other cities in the coming year.” WINNERS’ LIST Name of the Bakery
Category Prize
Gary’s Cake, Mazgaon Sewree Sweets, Sewree West Real Sweets & Bakery, Dockyard Shree Prasad Bakery, Mazgaon Shree Prasad Bakery, Mazgaon Crystal Bakery, Malad West Corner Sweets & Bakers, Kandivali West National Bakery, Andheri East Janta Bakery, Powai Bostaan Bakery, Kurla West Corner Sweets & Bakers, Kandivali West Spenta Bakery, Parel West
Cake Cake Cake Cake Cake Cake Cookie Cookie Cookie Cookie Cookie Cookie
Maggi in a Soup Nestle India Limited’s popular brand Maggi noodles has become embroiled in controversy. In the recent past, a routine test by the Uttar Pradesh’s Food Safety and Drug Administration on Maggi instant noodles revealed the presence of high levels of added monosodium glutamate (MSG), and lead content which is 7 times above the permissible limit. Initially, this finding resulted in the food inspectors directing Nestle India to recall a batch of Maggi noodles (two dozen packets of instant noodles of this batch made by Nestle India were containing high levels of lead and MSG in the test) from shops across Uttar Pradesh but then the incident triggered a nationwide alarm. According to health experts, excessive intake of lead can result in the damage of kidneys, bones and nervous system. Excessive lead is especially harmful to children and can lead to learning disorders. MSG with longterm use, can harm the nervous system. More recently, Delhi government also found that 12 of the 13 samples of Maggi noodles to be unacceptable. These specimens were tested in the Delhi government’s food safety lab. Delhi government has slapped a ban on the sales of Maggi noodles for 15 days. Following tests, more states have banned the sales of Maggi noodles with the controversy gaining momentum. In fact, as on date, five states including Delhi have imposed temporary ban on the sales of Maggi noodles. The Uttar Pradesh Food Safety and Drug Administration had filed a criminal complaint against Nestle India. That is not all. India’s major retailer Future Group has also imposed a nationwide ban on sales of Maggi noodles across its retail formats. However, Nestle India, as is expected, all along maintained that the Maggi noodles are completely safe for consumption. Eventually, however, the controversy over its contents induced Nestle India to take Maggi noodles off the shelves, but not without the promise in a company statement that “the trusted MAGGI Noodles will be back in the market as soon as the current situation is clarified.”
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1st 2nd 3rd Best Design & Presentation Best Innovation Chef’s Choice 1st 2nd 3rd Best Design & Presentation Best Innovation Health
Lite Bite Foods Expands its Airport Presence Cafe Delhi Heights, which already had five outlets across malls in Gurgaon and Delhi, has recently come up with an outlet at terminal 1D of New Delhi Domestic Airport. Here it deserves a mention that the Café Delhi Heights is operated by Lite Bite Foods and is owned by the restaurateur Vikram Batra. Lite Bite Foods, an important player in the Indian F&B retail space, has also opened the airport outlets of Krispy Kreme Doughnuts & 4700 BC Popcorn at Terminal 1D of New Delhi Domestic Airport. While Krispy Kreme will serve its signature glazed doughnuts such as Vanilla Cappuccino, Strawberry Shortcake, Éclair, and a variety of beverages to go with it, 4700 BC will offer its unique flavoured popcorns. The newly opened outlets of Krispy Kreme Doughnuts & 4700 BC Popcorn are expected to give more choices to kids and youngsters who are looking for some interesting food options at the airport. Rohit Aggarwal, Director, Lite Bite Foods, said, “We are delighted to add Krispy Kreme and 4700 BC in the list of our franchise outlets at the airport. These outlets will add variety to the existing food options to the travellers and will open our market to youngsters and kids.” “We are happy to associate ourselves with Krispy Kreme and 4700 BC. Our existing outlets at the airports are doing extremely well and we hope to generate similar business with these brands,” added Sharad Sachdeva, CEO, Lite Bite Foods. Here it deserves a mention that Lite Bite Foods also operates various other brands at the airports such as Pizza Hut and KFC.
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Chocolates for Health and Happiness
The exotic and yummy tasting chocolates have become the darling of many. There are people who believe that eating chocolates is better than being in love. In India, chocolates are no longer loved just by the children but also by the grown-ups and grey haired. However the modern belief that chocolates are harmful to health have prevented many people from relishing this delicious product. Chocolates and health may apparently seem to be an oxymoron in today’s health conscious times. However, chocolates can be a lot better for your health than you have ever thought them to be. Ashok Malkani finds that there are scientific reasons why chocolate makes you feel good and is good for you. However, one must avoid splurging on this delicacy. Taken in limited quantities, chocolates can be good for your health. 16
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ention chocolates and everyone, irrespective of their age, can start drooling. Many chocolate and other confectionery makers say that adult consumption of chocolates and candies is growing at the fastest pace in India, and companies like Nestle, Mars, Mondelez, Parle and ITC are launching new products and brands of chocolates which target the grown-ups. India’s chocolate market is estimated at around Rs. 3,000 crore. The overall chocolate market in India is growing at a brisk pace of 15 percent per annum. According to a report by TechSci Research, which was published in early 2013, it was forecasted that India’s chocolate market will reach 3.2 billion USD in revenues by 2018 due to increasing gifting culture in the country and increase in the income bracket, which will fuel the demand for chocolate products in India.
History of Chocolates The sweet taste of finished chocolates is contrasted by their bitter origins. And the wonderful present of chocolates is complemented by their fascinating history.
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BAKERY REVIEW The chocolates of the world owe their birth to the cocoa beans, which are dried and fully fermented fatty seeds of the cacao trees. The seeds of cacao tree are intensely bitter in taste. The cultivation of cacao can be traced back to around 1100 BC. The tropical rainforests of South America, Mexico and Central America have been the traditional cultivators of cacao tree. Though the commercial production of chocolates is a twentieth century happening, the history of chocolates dates much beyond a mere hundred years. The history of chocolates began in Mesoamerica. The original source of the word is disputed in academic circles, but one of the plausible explanations is that the word chocolate has its seeds in Nahuatl —the language of the Aztecs— the ethnic group who lived and ruled in central Mexico during 14th-16th century. It is widely believed that the Nahuatl word ‘xocolatl’ is the original source from which the word chocolate was derived. Interestingly in Nahuatl, ‘xocolatl’ meant sour or bitter water or drink. Xocolatl was a beverage among the Aztec people, and was believed to fight fatigue. The drink was bitter because it was produced from crushed cocoa beans. Xocolatl was primarily popular amongst the upper class of the populace. Since then, after much culinary metamorphosis, we have arrived at the sensually sinful chocolates of today. Till the 16th century, the bitter beverage from the Central and South American peoples was not known to the Europeans. Christopher Columbus encountered the cacao bean on his fourth mission to the Americas, on August 1502, when he and his crew seized a large native canoe that contained cacao beans among other goods for trade. Spanish conquistador
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Hernan Cortes may have been the first European to encounter chocolate when he observed it in the court of Montezuma, in 1519. After the Spanish conquest of the Aztecs, chocolate was imported to Europe. There, it quickly became a court favourite. It was still served as a beverage, but the Spanish added sugar or honey to counteract the natural bitterness of the beverage. Cacao plantations spread as the English, Dutch, and French colonised and planted. With the advent of the Industrial Revolution, many changes occurred that led to the emergence of the hard, sweet candy on the shelves. Famous British physician Hans Sloane made the first milk chocolate beverage. Today chocolates are loved by children as well as adults, the world over.
India’s Choco Evolution However, even two decades back, chocolate products in India were primarily meant for the consumption of children. Since the mid ‘90s, chocolates began to get popularity among the adult population in urban India also. Today, the growth of modern retail is giving an impetus to the adult chocolate consumption in the country. The next stage in the evolution in the consumption of chocolates in urban India(chocolate products in the country are largely consumed in urban India) was the graduation of chocolate products into gift items in celebrations and festivities. This trend coalesced during the first decade of the twenty-first century . The chocolate products are now giving traditional mithais a competition as gift items during celebrations and festivities. Now the recent trend in the Indian chocolate industry is projecting chocolate products as energy booster or as a means of satiating hunger. Parallel to the trend of chocolate products being used in celebrations and chocolate products being used to boost energy or satiate hunger, we are seeing the trend of handcrafted and customised chocolates gaining currency in the upper echelons of urban Indian society in a big way. Now one’s imagination can be reflected
in chocolates, which can enhance the celebratory mood in birthdays and festivities.
Not so Bad But today, there is also a stigma attached to chocolates. People believe that chocolates affect your health adversely. However, any chocolate connoisseur will tell you that this confectionery whose appeal transcends age groups and geographies can uplift your mind and your spirit; in a way very few food can. Many researchers, which include nutritionists, food scientists and cardiologists—have also shown that chocolate is good for your body. However, the knowledge of chocolate’s health benefits is not new. The ancient Aztecs discovered a ‘divine drink’, which builds up resistance and fights fatigue. A cup of the refreshing and nourishing drink, made by crushing the seeds of the Theobroma cacoa tree, permitted a man to walk for a whole day without food. Thus the idea that chocolate is bad for health seems to be a misconception. “Chocolates are not bad for health as is the popular opinion. In fact, chocolate with high cocoa content is quite healthy and has nutritional value. When eaten in moderation and supplemented
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with regular exercise, chocolate can contribute to a healthy overall diet. Research has also shown that chocolates can facilitate blood flow and reduce cholesterol levels,” averred Pradipt Sinha, Executive Chef, Courtyard by Marriott Pune City Centre. “If enjoyed in moderation; it is good. Chocolate has several notable health benefits. It is a super food loaded with antioxidants and is good for the heart. Moreover, chocolate acts as an antidepressant,” pointed out Chef Mohd. Iqbal Qureshi, Executive Pastry Chef, Grand Hyatt Goa. “Chocolate is never unhealthy if consumed in reasonable amount. Rather chocolate contains naturally occurring antioxidants which can reduce blood pressure and the risk of heart attacks. Most importantly, chocolate dampens the release of stress hormones and is important for brain functioning,” stated Rayomund Pardiwala, Executive Chef of Mövenpick Hotel & Spa Bangalore. “Throughout the years, chocolate has received bad publicity because of its fat content, and its consumption has been associated with acne, high blood pressure, coronary artery disease and diabetes. However, the recent discovery of biologically active phenolic compounds in cocoa has changed this perception and stimulated research on its effects in ageing, oxidative stress, blood pressure regulation and atherosclerosis. Today, chocolate is lauded for its tremendous antioxidant potential,” informed Samantha Nunes, Pastry Chef, Goa Marriott Resort & Spa. “I can’t exactly say that chocolate is bad for health. But Chefs & bakers should know what kind of chocolate to use, and they need to keep the consumers aware
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BAKERY REVIEW about the same,” conveyed Chef Saurabh Shahi, Pastry Chef, Bangalore Marriott Hotel Whitefield. With many of the Chefs declaring that consumption of chocolate is advisable in measured quantities, what about the desserts that they concoct? According to Chef Teerry Joy of D’Crepes Café, Hiranandani Estate, Thane West, Mumbai, “Chocolate is the heart of confectionery. Often it is the main ingredient in building up a dessert. With so many single origin chocolates available all around the globe, chocolate has become a niche product like a vintage wine.” “Chocolates with high cocoa content are good for health. But as is true with all desserts, one should consume chocolatebased desserts in moderation. A chocolate cake for instance represents the ideal comfort food for so many. Some of the world’s most loved desserts are chocolatebased, which reflects on chocolates’ popularity,” proffered Chef Pradipt. “Even though chocolate contains high fats and sugar, it has many health benefits. Chocolates are no longer considered junk food. Chocolates now fall under super food category due to their numerous health perks. Many studies have revealed that chocolates contain antioxidants and anti-inflammatory properties, which are beneficial to health including regulating insulin, reducing heart diseases and controlling blood pressure. Moreover, chocolates are good for alleviating stress and boosting appetite. The best thing is, chocolates are easily available and one can experiment and give variations while using chocolates in baking and making desserts,” elaborated Rayomund, who
Saurabh Shahi
Samantha Nunes
also informed that 95 percent of their cake orders were chocolate flavoured. “Moreover, chocolate contains phenyl ethylamine, the same chemical your brain creates when you feel like you are falling in love,” he added.
Healthy, Dark and Delightful Dark chocolates are especially healthy. Dark chocolate has Theobromine, which acts as a mild stimulant. It can help to suppress coughs. “Dark chocolate is nutritious. It contains a number of vitamins and minerals such as potassium, magnesium, copper and iron which are useful for the body. The copper and potassium in dark chocolate help prevent against stroke and cardiovascular ailments. The iron in dark chocolate protects against anaemia, and the magnesium in dark chocolate helps prevent type 2 diabetes, high blood pressure and heart disease. Dark chocolate also contains several chemical compounds that can have a positive effect on your mood and cognitive health,” Chef Rayomund observed. In fact, dark chocolates can present the chocolate lovers who are determined to curb their cravings for creamy chocolates; scared of the ill effects of chocolates, to satiate their sweet tooth in a healthy manner. The benefits of dark chocolates are innumerable. It can improve your brain functionality, can lower the risk of cardiovascular diseases, and can improve weight loss. They can also act as foe of diabetes. Dark chocolate is an antioxidant and a rich source of nutrients. “Dark chocolates have a wide variety of powerful antioxidants as compared to most other foods. It is good for heart and
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blood pressure. Consumption of dark chocolate, in controlled quantity that is twice or thrice a week, can help lower your blood pressure. Dark chocolate improves blood flow and prevents the formation of blood clots. Dark chocolate may also prevent arteriosclerosis. It also protects your skin from UV, can boost appetite. In fact, dark chocolates contain lower sugar,” declared Rayomund. Pastry Chef Samantha iterated that dark chocolate has recently been discovered to have a number of healthy benefits. “We use very large quantities of dark chocolate for desserts. 70 percent of our desserts are made with dark chocolate, which is a powerful source of antioxidants. It is also very nutritious and is believed to lower the risk of cardiovascular disease, improve blood flow and lower blood pressure. Lastly, dark chocolate definitely tastes amazing and is a super comfort food,” she articulated. “I may also mention that dark chocolate helps in losing weight and protects skin against the Sun. The flavonols present in dark chocolates can also protect skin against the Sun induced damage by improving blood flow to the skin and increasing skin density and hydration,” expressed Rayomund. “Studies show that cacao may have some health benefits. I use all three kinds of chocolate – dark, milk and white chocolate – for desserts. But I personally prefer dark chocolate because of its versatility of use,” aired Chef Saurabh. “Cocoa, which is used to make chocolates, provides phytochemicals. These can improve health by acting as antioxidants. Darker the chocolate, higher the phytochemical content. Eating antioxidant rich foods like dark chocolate
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can protect you from different types of cancer and slow the signs of aging. We use a combination of dark and regular chocolates in our confectionery,” informed Chef Mohd. Iqbal. “It is a fact that cocoa can provide great health benefits, which includes protection against cardiovascular disease. But of course, you cannot go all out and overindulge in chocolate every day. It is evidently loaded with calories. Dark chocolates contain some sugar, but the amounts are usually small; darker the chocolate, the less sugar it will contain,” Chef Mohd. Iqbal asserted further. Moreover, dark chocolate can increase blood flow to the brain as well as to the heart, so it can help improve cognitive function. “The cocoa content in the chocolate should be high. Also organic dark chocolates are recommended rather than the regular chocolates you see on the store shelves. The thing about chocolates is rather than devouring them, one should savour every bite. They should be consumed in moderation,” opined Chef Pradipt. “Dark chocolate is used in most of our pastries as glaze, fillings, mousse, fudge ganache, moulded chocolates, garnishes, etc . They are definitely good for health but should be consumed in moderation,” Cheff Teerry voiced. “Dark chocolate contains phenylethylamine (PEA), an organic compound that has been associated with releasing endorphins and serotonin in the brain. This can give you an euphoric boost,” he informed.
The Range of Chocolate Confectionaries There is a variety of chocolate confectionaries available today. The Chefs
Mohd Iqbal Qureshi
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Teerry Joy
also experiment to come up with new chocolate delicacies from time to time. Chef Mohd. Iqbal talked about chocolate based pastries and chocolate fudge brownies at Confeitaria, at Grand Hyatt Goa. “The kids love our Rainbow Cake, which is basically white chocolate ganache layered with 7 rainbow colour sponge. Cake Pops – which can fulfill your chocolate temptation in a bite, are also everyone’s favourite,” stated Chef Teerry. “Goa Marriott Resort & Spa offers a variety of confectionaries. The popular ones are Chocolate Hazelnut Crunch Cake, and Soft-centred Chocolate Chip Cookies,” averred Chef Samantha. “At the Bangalore Marriott Hotel Whiteffield there is an array of desserts. The chocolate-based are Chocolate Truffle Pastry, Opera Cakes, Dark Tarts, Lemon Chocolate Almond & Chocolate Mousse, Chocolat Walnut Brownie and many more. We keep changing our desserts from time to time,” declared Chef Saurabh. From the interaction with these culinary experts one can infer that chocolate, the darling of millions, can be safely consumed without feeling guilty, provided it is consumed with moderation. Strength, according to a wit, is the capacity to break a delicious bar of chocolate into four pieces with your bare hands – and then eat just one of the pieces. So the bakery and confectionery industry of India and its guests should celebrate the sensuous feeling of chocolates complemented with the strength of restraint. n
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The Impressive Market for
VADPs
Traditionally, the dairy industry in India has been more focused towards only liquid milk. It was and is still more focussed towards liquid milk, but the industry is also experiencing significant growth in value-added dairy products. Owing to increase in disposable incomes, and changes in food habits, the market for value-added dairy products has seen an increased demand in India during the recent years. Some examples of value-added dairy products are cheese, yogurt and probiotic drinks. What is more, the profitability margins in VADPs are more than double the margins in the liquid milk segment, on an average. This gives impressive potential for growth for entrepreneurs thinking of entering the VADP segment in the Indian dairy industry. Ashok Malkani explores the market of VADPs in India further. 20
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ndia happens to be the largest producer and consumer of milk in the world. It is no wonder then that India presents an attractive dairy market for investments. Sales of dairy products in India are expected to nearly double its size from Rs 2.6 trillion in 2012 to around Rs. 5.1 trillion by 2016. CRISIL Research has estimated that the size of the Indian dairy and milk products industry stood at around Rs. 3,050 billion in 2012-13. The market size has been ascertained by considering the end consumer price for each of the processed milk and milk product segments. It does not include the unprocessed milk segment. Traditionally, the Indian dairy industry was largely focused towards only liquid milk. It still is, but factors such as rising disposable incomes, structural changes in food habits coupled with better margins in the value-added dairy product (VADP) segment led the existing players to think beyond the liquid milk, the CRISIL report observed.
A Lucrative Segment CARE (Credit Analysis & Research
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Limited) Ratings, a Mumbai-based research & ratings agency, states that the Indian dairy producers need to focus on value-added dairy products (VADPs). CARE Ratings states that the Indian dairy industry is witnessing growth backed by the rising consumption and higher margins in the VADPs. The profitability in liquid milk space ranges from 4-5 percent, whereas the profitability in VADPs ranges from 12 to 18 percent. According to the CARE report, the share of VADP in the milk and milk derivatives segment in the country is growing currently at around 25 percent every year and is expected to grow at the same rate until 2019-20. Increasing share
of the VADPs in the overall dairy industry augurs well for the participants as the same is likely to drive sales and improvement in the operating profitability, resulting into better cash flow generation. “Time has arrived for dairy players to skim the cream out of the milk business. Rising consumption coupled with better margins in the VADPs are driving the dairy players to get into the growth and higher profitable trajectory. Change in demographics and rapid urbanisation have resulted into manifold surge in the demand for VADPs,” stated the CARE report.
Global and Domestic Interest The report titled Indian Dairy Industry Outlook 2020 states that various companies are launching different dairy products like flavoured yogurt, frozen yogurt, low fat ice creams, probiotic curd, skimmed milk powder, etc. Also, increasing number of food outlets in the country is providing robust growth to the demand of value- added dairy products like ice-creams, dairy whiteners, among others. Hence, with new product
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Devendra Shah
developments and product innovations, gradual shift in the preference of endconsumers and with more local and foreign players venturing into Indian dairy markets, value-added dairy products are expected to witness high demand in the country, in the coming years. Expecting fast growth in value-added dairy products, foreign players have started looking at India as a lucrative market for dairy products. “Of the world’s top 20 dairy companies, six have already set foot in India in some way or the other. Many others are evaluating the market, considering options to enter, although the market here is very complex,” said Shiva Mudgil, Assistant Vice-president (Food and Agribusiness Research and Advisory) at Rabobank, a couple of years back. A host of international and domestic players have already set foot in the Indian dairy domain. There have been two new entrants. Groupe Lactalis SA, France, one of the largest dairy players in the world, has acquired 100 percent of Tirumala Milk Products Pvt. Ltd. Another French dairy major, Danone, has increased its presence in the Indian dairy sector with a slew of product launches such as flavoured curd, yogurt, etc. Other notable investments include Nestle India’s acquisition of 26 percent stake in Indocon Agro and Allied Activities Pvt. Ltd., and Hatsun Agro Products Ltd. acquiring 100 percent stake in Jyothi Dairy Pvt. Ltd. Private
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BAKERY REVIEW equity players are clearly optimistic about the industry. They have invested 138.85 million USD (Rs. 862 crore) in the sector, with 15 deals since 2010. “India’s consumption story and diversification by dairy players into valueadded dairy products are drawing interests of investors, which have led to surge in the PE deals, ” a report by CARE Ratings said in 2014. These funds are being used by local private companies to expand and modernise the supply chain and distribution network. Take the case of Maharashtrabased Parag Milk Foods which is focussing on value- added dairy products like cheese and ghee to give impetus to its growth. Devendra Shah, Chairman and Managing Director, Parag Milk Foods Pvt. Ltd. said, “The company has maintained its focus on these products through the past few years. Investors are interested in this category, as it involves high growth and gives better returns. Consumers’ response to our products is phenomenal.” Here it deserves a mention that Parag generates 75 percent of its revenues from cheese, flavoured yogurt and ghee, all of which are value-added products. “During the last fiscal, our turnover from the cheese segment was Rs. 340 crore,” revealed Shah. According to Mahesh Israni, Chief Marketing Officer, Parag Milk Foods, value-added dairy products are witnessing very high growth rates not just across Indian metros but also in smaller towns of the country. However, high freight costs and inadequate cold chain infrastructure are impediments towards the growth of the market of the valueadded dairy products in the country.
The Probable Growth Drivers Perhaps one of the important growth drivers of India’s VADP segment, besides curd and ghee, is the India’s growing probiotic market. According to the recently published report by TechSci Research titled India Probiotic Market Forecast & Opportunities, 2019, the probiotic market in India is projected to register a CAGR of 19.80 percent during 2014-19, in revenue terms. Mother Dairy, Amul, Danone Yakult and Nestle India are among the leading producers of probiotic functional foods and beverages in India. The growth of the probiotic
Shiva Mudgil
market in India is probably fostered by the rising health consciousness across the urban Indian society. There are other reasons too. According to the report by TechSci Research, the India’s probiotic market is emerging as one of the most high growth potential markets worldwide due to multiple factors such as growing health concerns among consumers especially among the youth, changing food consumption patterns, increasing diabetic population, growing risk of stress/lifestyle related and cardiovascular diseases, and rising disposable income. The growth of the ice-cream market in India during the recent years can also give a fillip to the VADP segment. Perception of ice-cream in middle class urban India is fast changing from a seasonal delicacy to a year-long habitual purchase. According to a report by Canadean, published in June 2014, traditionally the Indian icecream market has been dominated by the impulse category, with consumers in India seeing ice-cream as an occasional treat for the hot summer season. However, the growth of ice-cream parlour culture in India is causing this perception to change, which leads to more Indians enjoying their ice-cream throughout the year and a greater demand for take-home ice-cream products. The report further observed that the Indian consumers’ desire for fun sharing occasions will cause sales of take-home ice creams to rocket, growing at a compound annual growth rate of 15.5 percent from 2013-2018. However, despite the promising probiotic and ice-cream markets, the market for VADPs is at a formative stage in India. R G Chandramogan, Managing Director of South-based private dairy
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Mahesh Israni
company Hatsun Agro Product Ltd. said, VADPs were at a nascent stage in India. “The main growth drivers in this segment are curd, ghee and ice creams,” he proffered. However, with the maturing of the VADP market in India, the profitability potential of this market is expected to increase.
Dairy Beverages A growing segment of the VADPs in India is the dairy beverages market, which is, at present, estimated at three million litres a day. Flavoured milk, lassi and butter
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milk are the main product segments under dairy beverages. “Consumers, especially young consumers, are shifting their preferences from sugary drinks to more healthy beverages. Dairy beverages such as buttermilk, flavoured milk and lassi among others, are gaining rapid popularity among the youth,” articulated RS Sodhi, MD of Gujarat Co-operative Milk Marketing Federation. With a market size of Rs. 5,500 crore and growing at 25 percent in volume terms every year, dairy beverages segment in India has enticed many players. To capture a slice of this growing market, Parag Milk has recently launched Go Buttermilk Southern Spice. Just before the onset of summer season, Mother Dairy has began serving fresh lassi through vending machines. It is a unique initiative in the industry so far. The innovative move might encourage other companies to follow suit. Subhashis Basu, Dairy Head with Mother Dairy, said it took the company two years to come up with this initiative. Basu is an ex-PepsiCo employee, and he was inspired by the way Fountain Pepsi
Subhashis Basu
revolutionised the soft drink market in Delhi. “For the first time in India, we have used the ‘bag-in-box model’, which enables us to deliver fresh lassi straight from the plant to the vending machines,” Basu informed. One can say that the growth in domestic demand for value-added dairy products is also complemented by its impressive export prospects. This further makes VADPs a lucrative segment to invest on. n With inputs from Swarnendu Biswas
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Creating Success Out of Your Bakery R
unning a bakery operation successfully requires the consideration of various factors. It involves much more than just displaying the regulars like fresh breads, cakes, pastries, muffins and other assorted bakery products. Of course, freshness in bakery products is a crucial aspect behind running of bakery operations, which should not be overlooked or compromised. Ideally nothing should be showcased on the shelves of your bakery that are older than a day unless it is accompanied by a substantially reduced price. It is wise to remember that the fresh baked aroma emanating from bakery shops facilitates in triggering in impulse sales in those bakeries, and it is wiser to use this knowledge to your advantage. However, besides placing a great premium on freshly baked products, introspection and consequent efforts on various other facets of your bakery operations are needed to make your bakery business a success story. As an operator, you must visualise what will attract your existing consumers and potential consumers into your bakery.
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You must follow this visualisation with pragmatic and creative ways to attract your existing and potential consumers, so that they are induced to visit your bakery again and again; for years to come.
Display, Feedback and Research If you want to serve your consumers to the best of your abilities, it is important that you know their baked preferences really well. It is better to undertake an informal survey of your current and potential consumers to see what they think of your bakery items, and what they think you could do to make your bakery better. Also ask them about your products range and the service of your staff. You should try to gauge whether your products are in abreast with the latest consumer trends. These questions deserve answers through customer feedback. You must also study your competition well through research if you want to stay ahead of them. As a bakery operator, you should build your bakery displays in a manner which would enable the existing and potential customers or simply visitors to
your bakery outlet to see your products from across the facility. It is better to include fresh fruits, fresh and dried flowers, in addition to ears of wheat and corn in your product displays. You may use custom-designed wood tilted racks or simply dishes or rattan baskets or all of them, but use bright colours in your display, which would nicely complement the predominant brown and beige shades in the bakery shop. Also label each item to introduce total transparency. Furthermore, signage should be concise and articulate and their primary purpose would be to inform your existing and potential customers about your products. Fancy creativity in signage is not bad, but it should not distract the consumers from its main objective. If you go for handwritten signage, ensure that they are legible and appealing at the same time. Otherwise, along with your signage, the potential customers may ignore your products too. Employ cross merchandising and it may augment your sales. Simply market your related bakery products together and their sales can increase. For example,
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BAKERY REVIEW give some discount on your organic cakes for the purchase of a packet of healthy breads. Or display some exotic coffees along side your high-end muffins or pastries and your discerning target consumers may be even more interested in buying them. Also what about the combination of cream cheese and bagels, or fruit and lemon cakes with whipped cream? Yes, ideally they should be displayed in tandem to get optimum sales out of them.
Lighting and Cleaning Lighting of your bakery facility can also play a crucial role to your revenues. Do not go overboard with your lighting so that the existing and potential consumers’ attention diverts from the bakery products to the lighting itself, and neither do keep your facility enveloped in dim light. Your bakery is not a disco or a bar. Always remember that lighting in bakery should be done with the objective of infusing life to your bakery products while at the same time clearly showcasing the details of your products. They should also show how spic and span your bakery
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is. Therefore, it is always better to opt for warm, comfortable, understated lighting that embodies elegance and class, and exudes transparency. Of course, it doesn’t deserve a mention that cleanliness in your bakery operations is of paramount importance. Cleanliness in your bakery operations should be comprehensive and should extend from your floor to food counter and display racks to the staff ’s uniforms and the hygienic measures employed by them. You also must ensure that your trained staff does not forget to wear hairnets, disposable gloves and hats while handling bakery items. It is likely that customers in these health conscious times will prefer a spotlessly clean bakery with ordinary products over an untidy bakery with wonderful products, provided pricing of their products remains more or less the same.
Servicing Trends Keep abreast with the prevailing consumer trends. In the Indian context this entails that if your bakery is located in an up-market locality of a
metropolitan city or any other big city of India, try to stock an impressive range of healthy bakery products, which are low on fat or cholesterol. But wherever your bakery is, it is better to introduce variety in your items time and again, so as to prevent your target consumers from getting bored. Also make sure that all the favourite items of your target consumers are always on the stock. Customer service in your bakery operations should ideally be impeccable, yet personalised and friendly. Try to offer the best possible service to your consumers within your existing infrastructure and financial capabilities, with a prompt pace and a smiling face. At least one or two staff should be trained enough to impart valuable information on your displayed bakery items so as to help your target consumers arrive at a decision. But at the same time, they should be restrained enough to not thrust their choices on the existing and potential consumers. All these factors together can facilitate to make your bakery operations a success story worth emulating in the industry. n
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Kamani’s Healthy Initiatives Recently Bakery Review had an interaction with Gauri Iyer — Deputy Manager, R&D at Kamani Oil Industries Pvt. Ltd. The interaction revealed interesting facts about the healthy initiatives of Kamani Oil Industries, which is an important manufacturer of specialty oils & fats. The excerpts of the interview follow: Nowadays there is a large section of consumers who are health conscious. There is a sizeable section of people who are wanting fat free and gluten free bakery products. What are you doing to fulfill these demands of the health conscious consumers? Kamani Oil Industries Pvt. Ltd. is one of the leading manufacturers in the field of specialty oils and fat products in India. We are FSSC 22000 certified. Our product range includes whole range of specialty vegetable oils, hydrogenated vegetable fats (Vanaspati and bakery shortenings), margarines, dairy fat replacers, confectionery fats and exotic butters. We have also introduced trans fat free range of products for the food industry. Here it deserves a mention that trans fats, which are formed during the process of hydrogenation, tend to increase the LDL level which is the bad cholesterol and decrease the good cholesterol i.e. the HDL. This may lead
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to cardiovascular disease. Kamani has a whole range of trans free products for different applications in the food industry, which of course include bakery and confectionery industry products among others. What are the oils that you manufacture which help bakers and confectioners in manufacturing healthy fat free products for the market? Can you elaborate on the health aspects of these oils? Low fat / no fat is an old concept. Oils and fats form an integral part of any healthy and balanced diet. One needs to have healthy fats with good functionality and shelf life, which should be used in bakery products. Kamani produces a whole range of them ( trans free) for various bakery product categories like cakes, cookies, puff pastries, icing / decoration, filling butter cream, etc. We have developed a premium trans free aerated bakery shortening named K-Lite,
which is a multi-purpose and multifunctional fat. It can be used in cakes, biscuits, cookies and butter cream icings. For the snack food industry, we have developed a special culinary oil named Foodlite, which can be used for multiple frying and can be used as cooking oil too. Apart from this, we have a whole range of oils available for frying and cooking. These oils are used widely in the snack food industry, QSRs, food chains, hotel and catering industry. In the confectionery segment, we have a whole range of cocoa butter substitutes for different applications – for compound chocolates, centre filling and enrobing. For the frozen desserts, we have a cholesterol free and trans free vanaspati (Koolex), which is dairy fat alternative. Do you manufacture ingredients for chocolates? How do they contribute to make the chocolates less of a health problem? We are India’s first company to
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BAKERY REVIEW establish a whole range of cocoa butter substitutes, cocoa butter replacers and related specialty oils and fats for confectionery. We have a whole range of trans free cocoa butter substitutes for moulding, enrobing and centre filling applications. We offer specialty fats for other confectionery applications like toffees, candies, gums, etc. These specialty fats are trans free and hence can enhance the nutritional value of the product. How do you gauge the demand for trans fat free bakery ingredients? Globally there has been a trend towards producing trans free food products or food products with low trans fat content. The Food Safety and Standards Act has put a maximum limit of 10 percent for trans fats in Vanaspati, bakery shortenings and margarine. It is now mandatory to declare the content of trans fats and saturated fats on the labels of packaged food products besides other nutritional information. Moreover, oil and fat manufacturing companies are now gearing up to market low trans or
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trans free products. Nowadays, many food manufacturers have undertaken extensive developmental efforts to reduce or even eliminate trans fats in foods. In such a scenario, the demand for our healthy ingredients for bakery products are expected to increase in the years to come. Lastly, how do oil and fat influence the health of a person? Oils and fats play a vital role in nutrition. They also play an important role in food preparation by enhancing food flavour, adding mouth-feel, texture, and conducting heat during cooking. They also contribute towards eating pleasure and feeling of satiety. Fats are the most efficient source of food energy. Each gm of fat provides 9 calories of energy for the body, compared to 4 calories per gm by carbohydrates and proteins. Though excess of fat is considered as culprit for many lifestyle diseases, right quality and quantity of fat is required for the normal functioning of human body. Fats help the body use vitamins i.e.
they act as carriers for oil soluble and fat soluble vitamins like A, D, E, and K. They are structural components of some of the most important substances in the body, like prostaglandins — hormone-like substances that regulate many of the body’s functions. They also provide essential fatty acids which the body cannot produce but are needed for certain bodily functions. One of the more obvious signs of fatty acid deficiency is dry, flaky skin. Besides giving skin its rounded appeal, the layer of fat just beneath the skin acts as the body’s own insulation to help regulate body temperature. Moreover, many of the vital organs, especially the kidneys, heart, and intestines are cushioned by fat that helps protect them from injury and hold them in place. A diet very low or high in fat may not be optimal for good health. It is very important to choose the correct type of fat. Intake of fats also influences the blood cholesterol levels, which is directly linked to heart disease, the most common being the coronary heart disease or CHD. n
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Emphasising on
Healthy Bakery Recently Bakery Review had a detailed interaction with Anand Panwar, Pastry Chef, Dusit Devarana New Delhi. The interaction gave glimpses into his creative expressions in baking and pastry making, on the day-to-day professional challenges pervading the working life of a Pastry Chef, and on the trends pervading through the Indian bakery industry. The excerpts of the interview follow: What are the factors that have contributed to your success as a Pastry Chef? Education, honesty, hard work, passion and above all, patience are the factors which have contributed to my success as a Pastry Chef. What are the challenges and impediments that are faced in the day-to-day working of a Pastry Chef? Kindly elaborate on at least three of them. These challenges and impediments could be creative as well as of operational nature or may pertain to personnel In m y o p i n i o n , t h e f o u r m o s t important challenges in our job pertain to ingredients, personnel, equipments and support. These days, it has become very tough to get some ingredients’ supply regularly. Some time you get one brand and another time you manage to get another brand. In such cases you have to change your recipe accordingly, which can affect the Pastry Chef ’s consistency. Secondly, few ingredients are very costly and not well stocked by suppliers. An example in this regard is fresh berries.
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You have to think twice before using them. Another important challenge is the challenge of getting the skilled manpower. Moreover, in our profession, often a Pastry Chef has to struggle a lot to get the right equipments and getting their maintenance done. For example, a machine is lying in my present hotel’s bakery for three years; I tried my best to get it repaired but couldn’t. Now in this regard, I am in contact with the manufacturers. I am hoping for the best. There is also the challenge pertaining to lack of support from top. Normally Pastry Chefs in India don’t get the desired support and value from their upper management, which keep their morale down. But since the past 4-5 years, I have seen some positive changes in this direction. Name three highly popular products that you have created during your present tenure They are Devarana Signature Toffee Coffee Pudding, Raspberry and Rhubarb Philadelphia Cheese Cake, and Splendid Yoghurt with Red Berry Coulis.
How much importance do you and the hotel you are engaged in give to the health quotient in your baked and pastry creations? Name some of the healthy baked products in your menu, and also state their health attributes Nowadays most people care a lot about their health. For our hotel and me, guest’s health is on top priority. Our owner Ankur Bhatia has own land to produce organic vegetables and fruits, which are served in the hotel. Besides, we serve home made fresh fruit jam, salads and granitas. All our Indian sweets are from our own farm’s cows’ milk. We avoid artificial colour and essence. I keep my bakery and pastry products simple with natural colours and descent flavours. Our salt level is less and sugar level is moderate. Moreover, we use hi-fibre flour for our baked products. Granola bars, muesli, 11grain bread, splendid yoghurt, carrot and beetroot cake, multigrain cookies, gram flour cookies, sugar free, gluten free, fat free and vegan items are part of our menu. Mostly items in our menu are characterised by nutritional value and I keep on enquiring with the guests to enhance the nutritional value of the menu further in the next menu change.
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BAKERY REVIEW How do you ensure that the hygiene measures in your bakery operations are being adhered to? We maintain the proper storage temperature. Storing of products in airtight jars with tag, doing right shelving for the right ingredient, adhering to first in first out policy, timely and proper cleaning of the place, and fumigation of the entire bakery once in a month are main tools to maintain quality and hygiene. We maintain the temperature chart of food also, from its making till serving, which helps us in ensuring smooth operations.
A retail bakery outlet has its own niche clientele, and a bakery in a five-star hotel has its distinct niche clientele. Retail bakeries carry comparatively low price and easy consumer access and bakeries in five-star hotels have high price and cater to primarily rich guests. So I don’t think there is any risk of losing market share for bakeries housed in five-star hotels as a result of the mushrooming of retail bakery outlets, in urban India. As per my view the entire Indian bakery market is a single round cake, and every player is aspiring for a bigger slice to eat.
Do you think bakery outlets housed in five-star hotels of India will tend to lose market share to the mushrooming high-end retail bakery outlets in malls and supermarkets? Or do you think the high-end stand-alone retail bakery outlets, or retail bakery chains and five-star hotels’ bakeries cater to different market niches and as such there is little risk of losing of market share of one segment because of the growth of the other? Please explain your views in this regard
According to you, what are the prevailing current trends in the Indian bakery industry? Indian bakery industry is growing fast and furiously and we are adapting the modern technology. Current trends in the Indian bakery industry involve fusion of two culinary techniques. Like in bakery, cronuts, laminated brioche, etc are coming up. In pastry and dessert section, there is deconstructing of classic items with edible flower, micro herbs, niche plating and presentation, which
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are gaining currency. Nowadays, lots of enterprising housewives are taking baking as a hobby and are also translating their hobby of baking in to a profession. This is also an important trend pervading through the industry. There is also a growing segment of well-travelled guests who prefer their baked goods spruced with high nutritional value and characterised with smart packaging. What is/are the most important challenge/s in today’s Indian bakery industry? Getting skilled manpower and getting consistent supply of quality ingredients are among the biggest challenges in the Indian bakery industry. How do you perceive the Indian bakery industry, five years from now? Kindly explain I think the Indian bakery industry will grow at impressive rates of 20-25 percent per annum till 2020. I also opine that the Indian bakery industry will eventually change the concept of processed food industry in the country. n
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BAKERY REVIEW
Raisin
for Health By Swarnendu Biswas
aisin is simple to define, great to taste and is good for health. Raisins are dried grapes. Raisins are produced commercially through drying of harvested grape berries. Raisins can be produced through Sun drying, shade drying, or mechanical drying. However, drying is a necessary but not a sufficient condition for the transformation of grapes to raisins. In the commercial production of raisins, the drying process should be preceded by pre-treatment process, and should be followed by post-drying processes. Raisin’s varieties depend on the type of grape used, and raisins come in different sizes and colours. Raisins generally come in golden, green, yellow and black colours. The golden coloured raisins are treated with sulfur dioxide after drying, which endows them with the golden colour. There is a variety of seedless raisins, which are dark, small and tangy in taste. These raisins are known as currant. It is believed that these raisins were first produced in Corinth, Greece, from which their present name is derived from.
the early days of human civilisation, that is to around 2000 BC. It is believed that these delicious dry fruits were discovered accidentally when they were found in the vines. In the ancient times, Phoenicians and Armenians were important traders of raisins, and Greece and Rome were the major consumers of raisins. Today US, which was introduced to raisin only during the 18th century, is the biggest producer of raisins in the world, followed by Turkey and China. Iran, Chile, South Africa and Afghanistan are other important producers of raisin. These days, raisins are consumed all over the world. India has been a commercial producer of raisins since 1983. Maharashtra is the major raisin producing state in India. And Sangli district produces maximum raisins in Maharashtra. Solapur, Satara, Kolhapur and Nashik are other important raisin growing districts of Maharashtra. During 2012-13, the raisin production in the country was 172900 MT. Today, India exports raisins to 80 different countries around the world. In many places, raisins are bleached or dipped in oil, with the objective to improve their appearance and taste.
Background
The Role of Raisin
The history of raisin can be traced to
The role of raisin in the food &
R
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beverage industry is fairly widespread. It is used in cooking, brewing and baking. They add great value to the desserts. Raisin cake can be a wonderful delicacy as can be the cinnamon raisin buns. Oatmeal raisin cookies are also delightful. Raisins can have application in puddings, muffins and salads too. Of course, raisins are also eaten raw. The high concentration of sugars give raisin its sweet taste. Raisin contains 30 percent fructose and 28 percent glucose by weight.
Spruced with Health Raisins are not only great to taste but are endowed with wonderful health benefits. They are high on energy, low on sodium and are devoid of cholesterol. For mountaineers and backpackers, these dry fruits are added into highenergy food supplements. Their rich carbohydrate content has the potential to make them a good post-workout snack. If you want to put on some healthy weight without getting laden with unnecessary cholesterol, raisins should be the part of your diet. Moreover, raisins can prevent or give relief from constipation as it is a good source of dietary fiber, and can counter anemia. Raisins are rich in iron and potassium. A handful of raisins can give you healthy dosages of B vitamins, iron and potassium. Potassium can reduce the blood pressure and tension of blood vessels and iron can fight anemia. Therefore it is not surprising that recent scientific findings have shown a positive correlation between reduced hypertension and consumption
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BAKERY REVIEW of raisins. Furthermore, as said before, raisin is an excellent source of dietary fiber. Approximately 100 gm of raisins provide 3.7 gm or 10 percent of the daily requirement of dietary fiber. It is believed that the dietary fiber in raisins also contributes towards reducing hypertension. Moreover, the raisins are endowed with high copper content, which facilitates in the formation of red blood cells. Research indicates that raisin consumption might also contribute towards reducing the risk of diabetes. Raisins may also reduce the risk of some heart diseases. Furthermore, raisins have high levels of catechins. These polyphenolic antioxidants can prevent cancer. Raisins are also one of the best sources of boron, a micronutrient. Boron is crucial for proper bone formation and efficient absorption of calcium. Therefore one can say that adequate intake of raisins on a daily basis can help one develop strong bones. Boron also greatly facilitates in
preventing osteoporosis that is caused by menopause. Thus for growing children and women who have passed through menopause, raisin can be greatly helpful. The fact that raisins also have potassium in impressive dosage also contributes to this delicious dried fruit’s capacity to strengthen bones. However, there is a flip side towards excessive raisin consumption too. As raisins are high in calories, more than the sufficient consumption of raisins can lead you to weight gains. Succinctly, we have to remember that like everything else in life, raisins should also be partaken in moderation.
More Use for Raisin Considering the impressive health quotient of raisins, the Indian food service industry should make proactive and innovative efforts to make more extensive use of raisins in their food preparations. More desserts and baked products should have extensive use of these healthy dry fruits. And why only raisin’s application be largely limited to food? Why not we
should have more beverage concoctions, where raisin plays a crucial role? The renowned and late cookbook writer Tarla Dalal talked about a ‘Raisins and Saunf Drink’ at her website, which according to her website, besides its taste can give one pimple free skin. Saunf in English is fennel seeds. According to the website www.tarladalal.com, consuming this drink regularly even after pimples disappear, will help you to gain a glowing complexion. More such wonderful measures to popularise raisin’s application in the realm of beverages is needed in the Indian food service industry. Bakery cafes and coffee cafes can develop innovative raisin-based drinks, which can go down well with burgers and sandwiches. It is about time that raisin-based beverages attract mainstream popularity in the Indian bakery industry. It is because by having more extensive use for raisin, the bakery industry would be raising a toast to health, which many guests of today are likely to appreciate in these health conscious times. n
A new diversity of delight! As the world‘s leading trade fair, iba 2015 brings together the crème de la crème of the baking, confectionery and snack food industry under one roof. Look forward to a delicious range of exquisite ingredients, cakes, pastries and ice cream, as well as the latest trends in equipment and accessories. Allow yourself to be led into temptation by aromatic specialty coffees and find out about the latest to-go solutions at the CoffeeWorld. iba 2015 is a must for anybody looking for sweet success.
Munich
Contact in your country: www.iba.de/contact
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Apr-May ’15
iba – The world‘s leading trade fair for bakery, confectionery and snacks
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INTRODUCING IMPECCABLE QUALITY IN FROZEN BAKERY Tropilite Foods Pvt Ltd (TFPL), the flagship company of the Davars Group, and one of important players in the realm of bakery and food ingredients in the country, has launched the Svenson’s brand. TFPL is a nationally reputed company in the bakery & food ingredients industry. Svenson’s drives creativity into food industry with food products like frozen bakery range, which serves mousse shots, savoury muffins, bruchita, volcano muffins, pizza tarts, marble brownie, etc . Here it deserves a mention that in frozen form, food is preserved for a long time while retaining its nutritious value. Frozen food does not require any preservative because it is stored in minus temperature, which is sufficient on its own in preventing food spoilage. High degree of creativity in innovation of food products distinguishes Svenson’s from its competitors in the marketplace. TFPL has been promoting Svenson’s as a premium food brand with complete innovative food solutions. Tropilite Foods Pvt. Ltd. info@davars.com
PERFECT CHOCOMATE
Perfect FMCG Pvt. Ltd. has ventured into the exciting world of chocolates under the brand name ChocoMate. The product has applications in chocolate-based products like ice-cream, biscuits, and other bakery and confectionary products. The company has ploughed in all efforts to apply quality automated machinery, which is capable of delivering fine cocoa-based products. The company has its own manufacturing facility. Since its inception in 2010, the company has introduced superior technologies and know-how to deliver premium products in order to meet the expectations of the trade and industry. The procurement of select cocoa beans from major growing regions like Ivory Coast, Ghana, Equador, Nigeria and Indonesia makes their production unique. Their main cocoa-based products include compound slabs, paste dips, chips and more, which cater to the needs of a massive market. Perfect FMCG Pvt. Ltd. dharmendra@perfectfmcg.com
BAKERY REVIEW
FRUIT FILLINGS Narsaria, one of India’s leading brands in the bakery ingredients segment with ISO 22000 and HACCP certification, has launched its new product named ‘Fruit Fillings’ for the bakery and confectionery industry. Narsaria is committed to provide the bakery industry with finest whip topping, bakery glazes, powder colour, liquid aromas, eggless concentrate. The company of late had a technical tie up with a Belgium company for manufacturing fruit fillings in India. The company has set extremely high standards for its finished products. Whole blueberry, Kiwi slices, mango pulp, and pineapple are some of the luscious fruits the company uses to make first-rate fillings for delicious pies, pastries, chocolates, cold cheesecakes, baked cheesecakes, mousse, fruitfilled muffins, cookies, fruit breads, breakfast rolls, Danish pastries, croissants and other culinary treats, which reflect a homemade, indulgent character. The Fruit Fillings can also be used as toppings on ice-cream. The fillings are hygenicaly packed. The company serves retail bakery operations of widely varying sizes, commercial manufacturers, foodservice operators and distributors across the country. Narsaria Industries Pvt. Ltd. info@frollik.com
COOKING RANGE
Ravinder Hospitality Equipment is a company engaged in the field of designing, manufacturing and servicing a comprehensive range of commercial hospitality products in India. The company has introduced itself as one of the leading designers, manufacturers & suppliers of complete range of commercial kitchen, refrigeration and food service and bakery equipments for hotels, restaurants, industrial canteens, fast food joints, and clubs. The company has introduced cooking range for industrial catering. It has a team of experienced mechanical engineers and technocrats to make the product perfect for the market. Ravinder Hospitality Equipment info@ravinderequipment.com
The information published in this section is as per the details furnished by the respective manufacturer/distributor. In any case, it does not represent the views of Hammer Publishers Pvt. Ltd.
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BAKERY REVIEW
CITIE
Guangdong·China 2015
The Largest Hospitality Exhibition in the World
The 13th China (Guangdong) International Hospitality Supplies Fair 10-12 September, 2015 China Import & Export Fair Complex, Guangzhou
600,000+ sq.m 70+ countries and regions 4,000+ exhibitors 61,088+ professionals gathered
Official Website
Contact us: Guangdong Xinji Huazhan Exhibition Co., Ltd. Tel：+86-20-85645910 E-mail：hosfair@hosfair.com Web：www.hosfair.com/en Organizers: People's Government of Guangdong Province China Hotel Supplies Association Kitchen Utensils Chamber of Commerce of Apr-May ’15 All-China of Industr y and Commerce
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APPLE BAKERY MACHINERY PVT. LTD.
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CREMICA FOOD INDUSTRIES LTD.
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BC
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29
FIHI 2015
13
HICARE SERVICES PVT. LTD.
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HOSFAIR 2015
33
IBA MUNICH 2015
31
NAGPAL BROTHERS (REGD.)
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NEENA ENTERPRISES
12
RANS TECHNOCRATS (INDIA) PVT. LTD.
FIC
REMINGTON STEEL ARTS
27
SATELLITE PLASTIC INDUSTRIES
08
SIGEP 2016
15
STEC STAINLESS STEEL PVT. LTD.
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STERN INGREDIENTS INDIA PVT. LTD.
09
THE NEW INDIA ELECTRIC & TRADING CO.
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TJ DHARAM GOURMET CO.
25
TRAFS 2015
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TROPILITE FOODS PVT. LTD.
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PRODUCT PREVIEW
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* BC - BACK COVER
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* BIC - BACK INSIDE COVER
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I N T E R V I E W
BAKERY REVIEW
Exuding Creativity and Determination By Sharmila Chand
Hailing from Cuttack, Orissa, Sheikh Masood Ahsan completed his studies there. Sheikh Masood began his career in the hospitality industry with The Triumph Residency in Bhubaneshwar as Commis Chef, and then shifted to Goa at the Kenilworth Beach Resort & Spa. Sheikh Masood has been associated with several esteemed hospitality properties, which included stints at Radisson Blu Hotel Ahmedabad as Pastry Designer among others. He also had a short tenure with Kandooma Fushi, Maldives as Demi Chef de Partie. His previous tenure before joining as the Pastry Chef at Crowne Plaza Ahmedabad City Centre was with Royalton White Sands - Montego Bay as the Executive Pastry Chef. Sheikh Masood loves to explore artistic designs and different flavours in his pastry creations. The excerpts of an interview follow: What is the current trend in the Indian bakery industry? In India, recently, lots of people have become conscious about what they are eating. They are going for food items that are low on calorie content and fat content. These days a large number of people want to eat products that are egg free, low on calories, organic, and products with whole wheat and multigrain flour. They also do not want preservatives and canned products. This ongoing healthy food revolution is also reflected in the Indian bakery industry. Eggless cakes, sugar free desserts and pure vegetarian bakery products have become the demand for the day. How did you become a Pastry Chef? You were inherently interested in the profession or entered it by default? I came to this industry by chance. I had never thought that I would become a Chef. Initially, I was interested in mechanical and electrical field. One day I went to a catering college with my friend and liked the Chef’s uniform with a big hat on. A month later my friend persuaded me to do a hotel management course. I was reluctant but somehow he managed to persuade me. However, during the course, I liked working in the pastry kitchen more than in the main kitchen. Who are your idols, that is who all have inspired you ? Talking of personal life, my brother in law has inspired me a lot. I take him as my idol too. In professional terms, I admire a lot of Michelin Star Pastry Chefs’ works and strive
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to adapt their style of work. What are your hot selling items? My hot selling products include baked cheesecakes, peanut butter cookies, seasonal fruit sorbets, chocolate and hazelnut croquant, chocolate truffle cake, wedding cakes and croissants. What according to you, should be done for maintaining the health quotient of bakery products? I am a great advocate of healthy food. I believe that for making healthy food, one has to check the quality of products that one is using in the kitchen. We should get the best and freshest possible ingredients. Moreover, things should be cooked and consumed the same day. My mantra is to make fresh and eat fresh. What is your favourite tool and why it is so? My favourite tool is my oven. It is because I believe a Pastry Chef cannot be complete without an oven. What are the challenges a Pastry Chef has to face in his/her job? Please name three of them and explain The first challenge is to maintain the quality of raw ingredients used, such as flour. Second challenge is to take into account of the prevailing weather conditions of the place where the Pastry Chef is working, which include temperature, humidity, etc. The weather conditions can influence bread proofing and baking time. Finally, the biggest challenge is to invent new dishes out of your hat. Believe
me, it is not an easy task and requires focus, knowledge of the current trend, and considerable skills and ability. People do not like to eat the same products again and again and the Chef has to be creative in order to consistently satisfy the diners. This can only be achieved if the Chef is thinking creatively. What do you like about your job? The best thing about my job is that it gives me the opportunity to be imaginative and doing new things every day. Also it gives me immense joy to see a person satisfied after having my product. What is your strength as a Pastry Chef? My strength as a Pastry Chef is the job’s knowledge that I have gained after working with some of the best in the industry, where I learnt to be innovative; to always look for new things and to give your level best in each and everything you do. What is your work philosophy? My work philosophy is to lead by example. I always believe in sharing knowledge and ideas. How do you like to de-stress? My daughter is my stress buster. No matter how tired or stressed I am, when I reach home and see my daughter smiling it helps me in forgetting everything. Lastly, what is your mantra for success? My mantra for success is my determination. I believe there are no short cuts to success.
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