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E d i t o r i a l
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E-mail: info@hammer.co.in © 2016 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., 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, 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.
The QSR sector in India is growing impressively and burger happens to be a hot product in the Indian QSR market. Today it seems burgers have become an integral part of urban India’s diverse eating out habits. Though Indians were familiar with the taste of burgers much before McDonald’s arrived in India, but one can say that McDonald’s entry in India gave a fillip to India’s organised burger market. Today the popularity of burgers in urban India is evident from the entry of several QSR chains like Burger King, Wendy’s, Carl’s Jr. in India, during the recent years; chains for whom burgers play an extremely important role in their menus. Now many an Indian with decent disposable incomes has the liberty to chose between the burgers of McDonald’s, KFC, Burger King, Carl’s Jr., Wendy’s and burgers of other players. Going by the market trends, one can safely say that the burger business in India is expected to heat up even further, in the near future. Indianisation of burgers would also gain momentum. In the Cover Story of this issue, we have attempted to present the impressive burger market of India, which is brimming with perhaps even more impressive potential, along with some glimpses into the enigmatic history of burgers. One of the ongoing trends in the Indian bakery industry is the growing usage of healthy ingredients and high-tech equipments. The growing demand for healthy or high quality ingredients can be attributed to the growing health consciousness in urban India during the recent years, and the demand for a wide selection of premium, healthy and innovative bakery food products in the Indian bakery industry by the discerning clientele has induced the diversification and upgradation of technology in the industry. The increasing demand for sophisticated bakery equipments in India is mainly due to the increasing requirement for premium bakery products and due to a shift in consumer preference to healthier and innovative bakery items. The demand for better hygiene has also led to the growing application of a new generation of bakery equipments in the Indian bakery industry. We have covered these two trends in the Business Story of this issue. Some of the other trendy and important topics covered in the issue include the innovative initiative of ice-cream rolls, some exciting cake decorating trends, and the ways to prevent nutrition loss in chocolates. As usual, the News, Event and Report sections provide a rich information base pertaining to the bakery and confectionery industry. With the hope that our esteemed readers would enjoy this combination of analysis, perspectives and information presented through this issue as much as we had enjoyed presenting it, I hereby sign off with a wish for an even better financial year for the industry, as compared to the last one.
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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14 COVER STORY
Indians are Loving Burgers
20 BUSINESS
Equipped to Grow
26 PRODUCT
The King of Fruits
28 TREND
Ice-creams on a Roll
32 OPERATIONS
Exciting Cake Decorating Trends
34 CONFECTIONERY Apr-May ’16
Retaining Nutrition of Chocolates
departments 04
Events
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News Scan
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Report
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Product Preview
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Interview 3
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SIAL China 2016 Marks Record International Presence In line with its aim of offering participants a window to look deeper into the food sector, the event offered exhibitors a platform to showcase their innovative range of products
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arking its importance as Asia’s largest food innovation exhibition, SIAL China 2016 witnessed a record number of exhibitors and visitors, who thronged the 126,500 square metres of exhibition space at Shanghai New International Expo Centre from 5th-7th May. Nearly 3,000 exhibitors — a rise of 7.6 percent over last year — from 67 countries presented their latest products during the three-day event, thereby offering Asian businesses a plethora of choice to source their ingredients and also to make crucial trading decisions. The exhibitors, on the other hand, were pleasantly surprised to see this year a rise of over 25 percent visits over the 2015 edition of the show — recording a whopping 77,000 visits. The Guest Country of Honor, Poland, was represented by Agriculture and Rural Development Minister and Ambassador of Embassy of Poland. Prior to its participation in 2016, Poland pavilion has always been working closely with SIAL China to boost the Polish-Sino food and agricultural trade for years. In the 2016 edition of the show, the Poland pavilion showcased a strong representation of fine Polish food and drinks. With Gansu’s halal foods, aquatic products and other organic food products in hall E4 and its wines in hall W5, Gansu provincial pavilion came to SIAL CHINA 2016 as the Guest Province of Honor. Besides offering the professional buyers and visitors products best fitting their sourcing needs, the show also included top class events that helped participants expand their business network in the food industry. In line with its aim of offering participants a window to look deeper into the food sector, the SIAL Innovation platform at the event showcased 151 carefully selected innovative food and beverage products. Among them, the Gold Award for Innovation went to ISOLINE Trade, S.R.O. from Czech Republic for its Trojka drink; the Silver Award was awarded to Egnis Inc from Korea for its Lab
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Nosh; the Bronze Award went to Just Water International Ltd. from New Zealand for its Elite Manuka Honey Water. Endorsed by World Association of Chef Societies (WACS), La Cuisine competition at the event provided the visitors a chance to meet the famous Chefs and watch the culinary competitions. Eight teams from Austria, Korea, Malaysia, Singapore, Beijing, Shanghai, Guangzhou and Dalian competed for the championship. Each team consisted of three highly-skilled Chefs and was required to complete themed dishes on-site. After two rounds of multiple themes such as ‘health’ and ‘organic,’ the Dalian team topped all the other contestants and won the honor of ‘Top Chef.’ The Guest Country of Honor, Poland presented the cooking demonstrations with its quality food and ingredients at La Cuisine. At the Retail & Hospitality Forum, top level retail operators, consultants and experts presented talks on burning issues facing the industry. Experts from the world’s largest online and mobile marketplace Alibaba, world leading consumer product company Suntory Brewery, consultants and experts from The United Nations Office for Project Services and InterChina Consulting, REDFERN Associates and other organisations delivered speeches on important topics including food sustainability, import and export policy, food innovation, HoReCa and market trends. In the 17th edition of SIAL China, World Tour helped all the exhibitors and visitors to understand the specific characteristics of the food market by geographic area.
A total of 28 billboards were displayed featuring best-selling products and the information to define the retail strategies of different countries including, among others, India, Australia, Canada, Brazil, Russia, the United States and China. In addition, a list of top 10 retailers and top five retail trends were also displayed to identify consumption drivers. Positioned as the best wine educational event, Wine Innovation Forum at SIAL China provided visitors insights into the main international grapes varieties originated from Europe, New World and the premium regions in China. As soon as the first speaker opened the forum on May 5, this event became the spotlight in the wine sector. Master of Wine Tim Wildman was the keynote speaker for this event. He was joined by Master of Wine Kenichi Ohashi, Sommelier Nikhil Agarwal and others; in 15 sessions. What is more, the 2016 edition brought more wines from the emerging New World such as Japan, India and Russia with a blend of maturity and freshness. The forum once again brought new perspectives to wine lovers on its understanding of the wine business. Other attractions at SIAL China 2016 included Best Buy China Competition — an effective platform to showcase exhibitors’ star products; Master Classes for wine lovers — with dedicated tasting room to cultivate wine lovers’ tastes for premium wines; China National Specialty Tea Brewer Cup Competition; Chocolate World Competition for Dessert Chefs; Seafood Fest; a dedicated panel discussion on supply of quality food products for both domestic and overseas markets; and of course the After SIAL Party to celebrate the success of the event with a fantastic combination of selected wines and gourmet food. SIAL China also offered match-making system that effectively helped exhibitors and visitors identify each other’s needs. There were in total 30,685 attempts of booking matchmaking meetings involving 2,702 exhibitors and 8,520 visitors in 2016. In the end, 2,019 meetings were successfully booked online, a statement by the organisers said.
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EVENTS’ CALENDER
India Participates in THAIFEX — World of Food Asia 2016
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he 13th edition of the food and beverage show garnered a total of 42,528 trade visitors — a 21 percent increase from 35,205 in the 2015 edition (the 12th edition of the show) and also 1,919 exhibitors from 40 countries. India was among the 40 countries that participated in the 13th edition of THAIFEX-World of Food Asia in 2016 — a leading food and beverage show. PHD Chamber of Commerce & Industry (PHDCCI) in close association with Embassy of India, Bangkok, Thailand and with the support of Ministry of Commerce & Industry, Government of India, organised the India Pavilion at the food and beverage show held at IMPACT Exhibition Centre, Bangkok, from May 25-29. Nearly 2,000 exhibitors took part in this year’s show of which strong international representations of 955 were from Europe, North and South America, North and South Asia, and South-east Asia. Countries like India, Chile, Indonesia, Norway and Cambodia were new to the show, leading to an increase of exhibition space totaling 80,000 sq.m., across seven halls. Well-known for its trademark ‘Made in Germany’ products, Germany was at the centre of attention as THAIFEX — World of Food Asia’s 2016 partner country. “This was a proud moment for Germany. Being the official Partner Country for the 2016 edition of THAIFEX — World of Food Asia cast a spotlight on our impressive showcase of ‘Made in Germany’ products and created many opportunities to meet with potential buyers in ASEAN. This year’s show was extremely successful and we are excited to see what the next edition of the show brings,” said Axel Wildner, Counsellor for Food and Agriculture, Embassy of the Federal Republic of Germany, Bangkok. Asia’s Culinary Talents Shine Bright The food and beverage show is known for bringing together some of the world’s leading culinary talents. This year was no exception with the return of the highly anticipated Thailand Ultimate Chef Challenge which saw an impressive line-up of 1,046 entries from 11 countries competing headto-head in a series of culinary tests including the new ‘Pastry & Bakery Challenge’. Hosted by Thai Chefs Association, World Association of Chef Societies (WACS) and Koelnmesse, this year saw Anucha Chuatbamrung from Impact Exhibition Management emerge
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victorious in the ‘4 Individually Western Plated Dessert’ segment with the highest competition score of 94.75. “This was an exhilarating five-day event as we saw some of the world’s best culinary talents displaying their masterful skills,” Willment Leong, Organising Chairman for the Thailand Ultimate Chef Challenge said. Experts’ Voice From seminars and forums to business networking opportunities, THAIFEX delivered on its promise to be a leader in knowledge exchange. Now in its fourth edition, the World of Food Safety Conference welcomed more than 100 CEOs and top management from global corporations such as Danone, Mondelez, Tesco Lotus, General Mills, Cargill Meats (Thailand), Nestle and Sakae Holdings Limited. The conference touched on various food safety topics ranging from food safety regulatory issues to traceability and contaminants. In addition, the one-day Asian Franchising Forum led by Albert Kong, CEO of Asiawide Franchise Consultants Pte Ltd, offered franchisors, franchisees, licensees and entrepreneurs an intensive and interactive session on the newest trends and directions of the food franchise industry. Companies present included McDonald’s Thailand, MFG Franchising and Thai Food Concepts, Food Franchise Institute, to name a few. For the first time ever, THAIFEX partnered with Innova Market Insights, the event’s official knowledge partner, to introduce THAIFEX Trend Zone. The knowledge kiosk gave visitors a venue to gather information on top consumer trends and important insights. Also new to this year’s show was the introduction of THAIFEX Trend Topics. This new category grouped all exhibitors by the respective trends which made it easier for visitors to find out what they needed; whether a product or the right partner. “We are delighted that THAIFEX — World of Food Asia recognized the hottest trends including organic. We have seen a rise in consumer demand for organic products and the Organic Supermarket gave us the perfect opportunity to showcase just that,” MikeNguyen Quoc, Rita Food & Drink Co., Ltd, said. THAIFEX — World of Food Asia is organised by Koelnmesse Pte Ltd in partnership with Thailand’s Department of International Trade Promotion and The Thai Chamber of Commerce.
Thaifex — World of Food Asia 2016 25-29 May 2016 Impact Exhibition & Convention Center, Thailand www.worldoffoodasia.com FISPAL FOOD SERVICE 2016 14-17 June 2016 Expo Centre, Sao Paulo, Brazil www.fispalfoodservice.com.br MIFB 2016 17-19 June 2016 Kuala Lumpur, Malaysia www.mifb.com.my Bakers Technology Fair 2016 22-24 July 2016 The Codissia Trade Fair Complex, Coimbatore www.bakerstechnologyfair.com TRAFS 2016 4-7 August 2016 Bangkok International Trade & Exhibition Centre (BITEC), Bangkok www.thailandhoreca.com Fi and Hi India 2016 22-24 August 2016 Pragati Maidan, New delhi www.foodingredientsglobal.com/india/home Asia Fruit Logistica, 2016 7-9 September 2016 Hong Kong Convention & Exhibition Centre, Hong Kong www.asiafruitlogistica.com Cakeology 16-18 September 2016 Bombay Exhibition Centre, Goregaon East, Mumbai www.cakeology.in Annapoorna World of Foods India- 2016 22-24 September 2016 Hall 6 , Bombay Exhibition Center, Mumbai www.worldoffoodindia.com International Baking Industry Exposition (IBIE) 8-11 October 2016 Las Vegas Convention Centre, Nevada, US www.ibie2016.com SIAL Paris 2016 16-20 October 2016 Paris Nord Villepinte, Paris www.sial.fr HOSTECH by Tusid 2016 2-5 November 2016 Istanbul Turkey www.hostechbytusid.com
Apr-May ’16
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Here Celebration is a Daily Affair If you find filling your stomach with food each day a mundane job, a visit to the newly launched The Daily Affair could turn your everyday experience into a matter of celebration. Located in the residential area of Kharghar, Navi Mumbai, The Daily Affair promises an authentic café and bakery experience, infusing global and Indian cuisines to suit sweet and savoury palate. The décor of the café has used shades of pink and blue to provide a comforting yet energetic vibe and quirkiness is added to the café through interesting props, decor and board games. The modern yet classique dishes and their presentation remind you of a quaint evening at one of Europe’s cosy eateries. The place seems ideal for a date, a casual hangout or a quick grab and go. “Here at The Daily Affair, the food is about everyday stories,” Prerna Wadwa Chawla, the owner of The Daily Affair, said.
bakery revie w
No More Boring Breakfast With G. D. Foods introducing TOPS Chocoflakes, breakfast could be healthy without being boring. The high fibre breakfast alternative combines the benefits of healthy cereals with great and original taste of chocolate. This ready-to-eat breakfast menu, together with an affordable price, makes it a delicious and cost-effective breakfast for people to enjoy. “By introducing Tops Chocoflakes, we aim to provide a healthy and tasty breakfast alternative to numerous households,” said Nitin Seth, Managing Director, G.D. Foods. Research shows that breakfast not only offers a vital start to your day, but it is also a source of energy and should not be skipped. Chocoflakes are a source of calcium, iron and essential vitamins, contributing to a balanced diet, the company said in a statement. “Tops Chocoflakes are rich in taste and have very low fat content in it. It is a versatile breakfast that can be prepared quickly and conveniently and can be enjoyed with either hot or cold milk,” the statement added.
Indian Team Wins at Asian Pastry Cup 2016 A team of Indian Chefs earned glory for the country by winning the bronze medal at the prestigious Asian Pastry Cup 2016 competition, held in Singapore from April 12-13. Represented by Chef Mukesh Rawat, Chef Amit Sinha, and Chef Dinesh Rawat from Academy of Pastry Arts India, Gurgaon, the team faced strong competition from event favourites like Singapore, Malaysia and China. The two day competition saw participation from top pastry Chefs from 11 Asian countries. While Singapore won the top honours at the competition, Malaysia followed closely. The schedule of the contest included preparing one cake, one plated dessert, sugar display and chocolate display. To be made from scratch, the process was to be completed within eight hours; in front of live audience. Held in the same format as the World Pastry Cup, each team consisted of three individuals. Only those teams who secure any of the first three positions in this competition will get to represent their countries in the World Pastry Cup 2017 to be held in Lyon, France in January 2017. According to Chef Niklesh Sharma, Managing Director of Academy of Pastry Arts Institutes “Since this was the first time a team from India was participating, it was really tough as we were not aware of the entire format. Open performance in front of a large audience was another challenge.” Apart from the bronze medal, Chef Mukesh Rawat won the accolade for the Most Promising Talent and Chef Amit Sinha was awarded for Best Chocolate Display showpiece.
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Apr-May ’16
(A Unit of Stec Hotelware)
Apr-May ’16
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Le Creuset Launches Breakfast Collection for the Indian Market Le Creuset, a France-based premium cookware brand, has launched its Breakfast Collection for the Indian market. The colourful range of this breakfast collection from Le Creuset consists of a Grand Teapot, Classic Teapot, a jug, Espresso Mug and a Sugar Bowl. All these Le Creuset products are made of stoneware. Presently, this Breakfast Collection from Le Creuset is present across the five stand-alone stores of Le Creuset. Four of these stores are located in sleek malls across DelhiNCR, whereas one of these five stores is located at Infiniti Mall at Malad, Mumbai. According to a press release, the Classic Teapot and Grand Teapot of this Breakfast Collection, which are known as Stoneware Classic Teapot and Stoneware Grand Teapot respectively,
have large, easy grip handle which remains cold to the touch, making lifting and pouring effortless. They also have a steam hole, locking lid and an anti drip spout so as to prevent spillage. One can gather from the press note that the scratch resistant surface of the Classic Teapot facilitates to keep it hygienic and free from absorbing odours and flavours. Grand Teapot’s 1.3L capacity is the perfect size for 4 cups of tea. Here it deserves a mention
Cremica’s New Product Ranges for the Bakery & Confectionery Industry In the recent past, Cremica Food Industries Ltd. displayed some of its new food product ranges. They can be greatly helpful for the food industry. One of the newly launched product range from Cremica Food Industries is the Cremica Premium Dessert Toppings, which can cater to varied desserts. Black currant, strawberry, mango, chocolate, caramel are some of the flavours on offer in this range of premium toppings. Cremica’s Sandwich Express is another newly launched product range from Cremica Food Industries. Sandwich Express is positioned as an exclusive range of condiments for sandwiches, pizza, pasta, salads and for other major QSR offerings in trend. The range includes flavours from around the world.
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that Stoneware Grand Teapot also is easy to clean and is scratch resistant. Both Stoneware Sugar Bowl and the Stonware Jug are fully enamelled and easy to clean, with a scratch resistant surface, thereby facilitating it to remain hygienic and free from absorbing odours and flavours. While talking of Stoneware Sugar Bowl, the note observed that “Stoneware Sugar Bowl is a hygienic, durable and colourful way to preserve your sugar and is the finishing touch to your tea service.” The Stoneware Sugar Bowl comes with a lid to preserve sugar and it is microwave, oven, freezer and dishwasher safe. The durable enamelled surface of Stoneware Mug resists staining, chipping and cracking, and is easy to clean. Providing a hygienic surface, it bars absorption of odours or flavours.
Nestle Launches New Range of Greek Yoghurt Nestlé India recently announced the launch of a brand new exotic range of Greek Yoghurt under the brand name of NESTLÉ a+ GREKYO. “As a leader in nutrition, health and wellness, our endeavour is to provide consumers with nutritious and healthy products. NESTLÉ a+ GREKYO is a further brand extension of the NESTLÉ a+ range,” the company said in a statement in April. This delicious yoghurt is rich in nutrients, having 70 percent more protein and calcium as compared to ‘NESTLÉ a+ Nourish Toned Dahi’. It also has low fat and contains real fruit bits. Specifically tailored for the Indian consumers, the product is available in several variants like strawberry, mango, pineapple and orange. “We have introduced this product for the first time in India. A perfect blend of health and indulgence, NESTLÉ a+ GREKYO has a rich and creamy texture coupled with real fruit bits,” said Arvind Bhandari, General Manager — Dairy, Nestlé India. “Globally the Greek yoghurt category came into prominence less than a decade back and in certain countries it has already captured a major share of the entire yoghurt market. In India, this category is still at a nascent stage but we are confident that Nestlé will lead the global trend for the Indian consumers soon,” affirmed Bhandari. In India, the product has been initially launched in Delhi and the National Capital Region, and will be available in other major cities soon, the company statement added.
Apr-May ’16
“Please be informed that potassium bromate are not used as a flour treatment agent in the Europe Union - IREKS products are therefore not affected” Euro Foods Pvt Ltd Euro Foods Pvt. Ltd. is a leading importer and distributor of European food stuff. The company has 25 years of experience in the business of food & beverage products and solutions supplies. In 2007 SAFCO International Gen Trading started the Indian arm of its company called EUROFOODS in India. Euro Foods has been marketing the German bread premix brand named IREKS from last nine years and are based in both Delhi ( Head Office) & Mumbai ( Branch Office ) IREKS IREKS accompanies bakers and confectioners in more than 90 countries as provider of ideas, and play a proactive role as their consultants and problem-solvers. The company's over 2,400 employees have made it their task to supply bakeries, brewers and many other food manufacturers with first-class ingredients and attractive product ideas. IREKS is a partner the bakers can rely on.
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Head Office Delhi: 639/ C, 6th Floor, Shivaji Marg, New Delhi - 110015, INDIA Tel: +91-11-45579574 / 45579576 Mobile: 7838885219/ 9999785486 Manmeen Kaur Sawhney : manmeen@eurofoods.co.in Sanmeet Singh Anand : sanmeet@Eurofoods.co.in Branch Office Mumbai: 176-B Shahid Bhagat Singh CHS Andheri Kurla Road JB Nagar Andheri E Mumbai – 400059, Maharashtra Tel: +91-22-28217201 | Fax: +91-22-28217301 Mobile: 7838885219/ 9711159574 Apr-May ’16 Manmeen Kaur Sawhney : manmeen@eurofoods.co.in
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Bread Expected to be Free of
‘Hazardous’ Chemicals By Jyotismita Sharma
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n response to a study conducted by the New Delhi-based think tank, Centre for Science and Environment (CSE), the Food Safety and Standards Authority of India (FSSAI) announced steps to ban the use of potassium bromate in making bread, in India. The study, conducted by CSE’s Pollution Monitoring Laboratory (PML), found that many Indian bread manufacturers use potassium bromate and potassium iodate for treating flour while making bread. The use of these chemicals in the bread-making sector has been banned in many countries because they are listed as hazardous for public health — one is a category 2B carcinogen (possibly carcinogenic to humans) and the other could trigger thyroid disorders. India has not banned their use. The CSE laboratory tested 38 commonly available branded varieties of pre-packaged breads, pav and buns, ready-to-eat burger bread, and ready-toeat pizza breads from popular fast food outlets from Delhi. “We found 84 percent samples positive with potassium bromate/iodate. We re-confirmed the presence of potassium bromate/iodate in a few samples through an external third-party laboratory. We checked labels and talked to industry and scientists. Our study confirms the widespread use of potassium bromate/ iodate as well as presence of bromate/ iodate residues in the final product,” Chandra Bhushan, Deputy Director
General, CSE, said in a statement. Following this finding, the Union Minister of Health and Family Welfare, J P Nadda asserted that the government would take appropriate action to make breads and other bakery products safe for consumption, according to media reports. Potassium bromate is one of the 11,000 food additives which are allowed in food business. But as per reports, following the CSE study, FSSAI has recommended the removal of potassium bromate from the list of permissible food additives to the Health Ministry, and further notifications would be issued by the Ministry in due course. After the removal of potassium bromate from the list of permissible food additives, its use in bread and other food items would be banned. The CSE, meanwhile has appreciated the regulator’s proactive move in deciding to examine the use of potassium iodate in bread-making. “We welcome the steps initiated by FSSAI to ban potassium bromate and evaluate the use of potassium iodate – we hope a ban on potassium iodate will follow. The authority’s quick response to what we found in our study reestablishes our stand that public health must remain a priority,” Bhushan said in a separate CSE statement. Potassium bromate is a powerful oxidising agent, use of which makes bread fluffy, soft and gives it a good finish. Under ideal baking conditions, bromate converts into bromide which is harmless. However, this does not seem to happen in practice. Bread Makers Were Using Permissible Chemicals: ASSOCHAM Meanwhile, the Associated Chambers of Commerce & Industry of India (ASSOCHAM) has come out in support of the bread manufacturers and slammed CSE, saying that the food processing industry cannot be left to scare-mongering by NGOs.
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What the Bread Makers Say
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ust a few days after the CSE study triggered widespread discussion on safety of bread consumption, leading bread makers asserted that they would voluntarily give up the use of chemicals like potassium bromate and potassium iodate. “We will not use potassium bromate and potassium iodate if people don’t like it. We were using them as their use was allowed by our government and scientists. We have other enzymes and emulsifiers as their alternate,” said Aadil Hassan, heading a delegation of All India Bread Manufacturers’ Association (AIBMA), at a press conference in New Delhi. Hasan said that potassium bromate is an oxidizing agent and “if used with sophistication, it only adds to the product.” He, however, conceded that overuse of the chemical is harmful. “We were using potassium iodate since government had mandated its use for breads,” he said, adding that the AIBMA has decided to give up use of both additives because “there is confusion among the consumers regarding their use.” However, he noted that both the additives were in use among the leading countries of the world, including the US. The CSE has welcomed the decision of bread manufacturers’ to do away with the use of potassium bromate and potassium iodate as additives. It said that this initiative will reduce public health risk from cancer-causing chemicals.
Apr-May ’16
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bakery revie w While the report by the CSE has caused a panic among the consumers resulting in plummeting of sales of bread and other bakery products in India, the use of potassium bromate, purported to be harmful for health, was being done with the permission and full knowledge of the food regulator, the ASSOCHAM said in a statement. “If at all there is a problem, it does not lie at the door of the industry, which only would be put to immense loss of consumer confidence and crores of rupees. Already, reports suggest a sharp fall in the sales of morning breads and a sense of panic among the homemakers,” ASSOCHAM Secretary General, D S Rawat said. The ASSOCHAM is all for adoption of internationally accepted food standards, Rawat added. “But an impression has been created as if the entire lot of bread manufacturers is deliberately causing risk to the public health. A similar thing had happened in the case of Maggi noodles, which finally returned to the market after an effective court intervention, but not without several hundreds of crores of rupees
Apr-May ’16
The Bane of Potassium Bromate/Iodate? In 1999, the International Agency for Research on Cancer (IARC) classified potassium bromate as possibly carcinogenic (cancer causing) to humans. It was found to cause tumours of the kidney, thyroid, and cancer of the abdominal lining in laboratory animals. Considering potassium bromate as a ‘genotoxic carcinogen’, the JECFA (WHO/ FAO Joint Expert Committee on Food Additives) in 1992 said that “use of potassium bromate as a flour treatment agent was not appropriate.” The European Union had already banned its use in 1990 and so did the Britain. Subsequently, Canada, Australia, New Zealand, China, Sri Lanka, Brazil, Nigeria, Peru and Columbia have also decided against its use. Source: CSE of loss to the manufacturers,” Rawat pointed out. The ASSOCHAM said if India had to scale up its food processing industry, it cannot be left to scaremongering by NGOs. “The NGOs are free to be watch dogs, but they must realise that their reports and findings should not be targeted only at the industry….While the government is trying to move towards the ease of doing business by relaxing the inspector raj, the NGO policing may harm many times,” the ASSOCHAM statement added.
Rawat said that the Health Ministry and the FSSAI should immediately come out with a clarification on the bread controversy. “Or else, immense loss of goodwill and financial loss would be caused. As it is, the stock prices of the food companies have come under pressure out of panic,” Rawat noted. However, in the recent past, leading bread makers in the country asserted that they would voluntarily give up the use of chemicals like potassium bromate and potassium iodate.
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Indians are Loving Burgers Hamburger, which these days is merely termed as burger, as the patty does not necessarily be of ham, has become an international food item that is gulped down by millions. This bunwith-patty (and other ingredients), which has stormed its way into many an urban Indian’s heart, has undergone several changes over the years. This fast food which is served by several stand-alone bakeries, QSRs, and by many bakery outlets in star hotels, has become a favourite of the younger generation. Ashok Malkani studies the rise and rise of the market of this fast food product in India. 14
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soft, toasted bun… crisp, cool lettuce… ripe sliced tomatoes… and in the middle of it all, a tasty, crispy patty sums up the world renowned and popular hamburger, whose enigmatic history is filled with mythology…It is believed that it originated from Hamburg in Germany, but there is no concrete proof to that effect.
An Enigmatic History According to the Food Lovers Companion, the name ‘hamburger’ comes from the seaport town of Hamburg, Germany, where it is thought that the 19th-century sailors brought back the idea of raw shredded beef (known today as beef tartare) after trading with the Baltic provinces of Russia. However, there are contrary claims too. Fletcher Davis of Athens claimed to have invented the hamburger. According to oral histories, in the 1880s he opened a lunch counter in Athens and served a ‘burger’ of fried ground beef patties with
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mustard and Bermuda onion between two slices of bread, with a pickle on the side. The hamburger most likely first appeared in the 19th or early 20th century. The modern hamburger was a product of the culinary needs of a society rapidly changing due to industrialisation and therefore having less time to prepare and consume meals. According to the book Hamburgers and Ketchup, by Prof. Giovanni Ballarini: “The origin of the hamburger is not very clear, but the prevailing version is that at the end of 1800s, European emigrants reached America on the ships of the Hamburg Lines and were served meat patties quickly cooked on the grill and placed between two pieces of bread.”
The Indian Story Burger, or hamburger, is today, the name given to a grilled patty that is served in a bun, along with condiments like ketchup, mustard, mayonnaise, lettuce, tomato, onion, cheese, etc. One can say that burgers in India received a huge impetus in popularity by the entry of McDonald’s
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in the country. But McDonald’s cannot be credited with bringing burgers to India. Many food historians believe the presence of burgers in India preceded the entry of McDonald’s in the country. According to the food historian, Pushpesh Pant, “Burgers were there in Delhi – and many other big cities – half a century back, much before the golden arches of McDonald’s had made an appearance. Gay Time Grill (the restaurant does not exist any longer) in Connaught Place sold deep fried small buns with deep fried kebab like patty with a slice of tomato and onion rings. Nirula’s (India’s oldest fast food restaurant chain) pioneered grilled patties, and not fried sesame seeds garnished buns. They also included dill pickle and mustard laced mayo. The plebian PRRM (price rise resistant movement) coffee houses in Connaught Place and Delhi University dished out 27 paise burgers, deep fried again! It was the five-star eateries in the mid 1960s who started talking about quarter pound burgers. I recall relishing one at The Oberoi coffee shop in 1970. By the mid 1980s, enough young Indians had tasted the real hamburgers somewhere or the other. Even the kiosk or pushcart wallah was serving bun tikki as ‘desi burger’. School canteens and railway platforms served burgers. By the time McDonald’s came to India, the Indian burger palate was more or less made.” Today, burger has attained global popularity. In India, particularly in Mumbai, it has probably been metamorphosed into vada pav, which has become the poor man’s burger. A new study has found that burgers are becoming more and more popular worldwide. In France, usually known for highly classy dishes, even today
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burgers feature among the most-served food products. Britain has gone burgermad. The popularity of gourmet burger joints in the UK is not surprising. Many consumers, who previously would never have considered eating a burger at all, are now waiting in queues to do so.
The Impressive Burger Market The QSR market in India is gaining momentum. This trend is not only a result of increased disposable incomes in select but sizeable pockets of urban Indian society, but also because of middle class India’s growing exposure to international food & beverage trends, and due to the huge number of nuclear families with working couples in urban India, who are having less time on their hands to cook elaborate meals at home. Moreover, India’s demographics, which is tilted in favour of the young population, is also probably a reason for the popularity of QSR chains in India. According to a finding by ASSOCHAM, “The quick service restaurants (QSR) sector in India is currently growing at a compounded
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bakery revie w annual growth rate of 25 percent and it is likely to touch Rs. 25,000 crore mark by 2020 from the current level of Rs. 8,500 crore.” The report’s findings came to light in October 2015. And it is the burger which seems to be the most hot product in the Indian QSR market. And in the organised sector of the Indian burger market, McDonald’s is still having the major market share. In India, however, McDonald’s and other international QSRs had to change their international menu to achieve success. “They had to transform themselves. They had to cater to the economically conscious vegetarian populace, to pair the bun with aloo tikki,” said Pant, while talking of McDonald’s role in India. It was not just McDonald’s which was induced to modify the menu to cater to the Indian palates. Burger King also found it necessary to alter its Indian menu to cater to the Indian taste requirements. The Miami-based Burger King is best known for its iconic burger named the Whopper. For the Indian market, the chain has a Chicken Whopper, a Mutton Whopper, and a Vegetable Whopper. No beef in the whopper! This has however, disappointed some youngsters who have had a Whopper abroad. One Facebook user commented, “Whopper as chicken is unacceptable. That Sir, is not a Whopper. It looks more like a chicken sandwich trying to be cool.” However, within less than a year of the fast food chain’s entry into India that is by June 2015, there were 20 Burger King outlets in India. By the end of June 2015, the chain was
Rajeev Varman
having brand presence in Delhi, Mumbai, Pune, Bangalore and Chandigarh. The fact that it is a late entrant in the Indian QSR market has not deterred Burger King to have ambitious growth plans. Burger King is expected to add 35-40 outlets in India this year. The chain entered India in November 2014, as against its rival McDonald’s foray in India almost two decades back, in1996. In the Indian market for burgers, there is now a tough battle going on to garner more market share, which feature no less than seven American companies, operating through franchisees. McDonald’s was the first foreign burger chain to enter the Indian market— its first store in India came in October 1996. Since then it has dominated India’s organised burger market and has over 380 restaurants in India now. But whether it would continue to dominate the organised Indian burger market in the near future is not sure, for since the last few years, many international QSR giants have entered the Indian burger market, which include names like Burger King, Wendy’s, Carl’s Jr., and Fat Burger, to name a few. Euromonitor puts the Indian burger market at Rs 1,555 crore in 2015 and projects it to grow to Rs 1,688 crore by 2019. Now the burgers have become so popular in India that they are being sold in the country from kiosks to stand-alone stores to five-star hotel’s restaurants. The National Restaurant Association of India (NRAI), in a report, lists many reasons for the mushrooming of international brands in Indian food services: consumers’ increasing disposable incomes, the growth of consumers in socio-economic classifications A and B, the widening exposure to new cultures and cuisines, the increased propensity to eat outside, the growing popularity of
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takeaway and delivery services. Amit Jatia, Vice Chairman of Westlife Development, which operates McDonald’s chain of restaurants in west and south India, said it had plans to double the number of restaurants to 500 by 2022. “We plan to invest Rs. 700- 750 crore to have 175-250 new outlets in 5-10 years,” he said, some months back. Speaking about India as a market for McDonald’s, he stated, “India is an extremely crucial market for McDonald’s and holds huge potential for growth.” Currently, Westlife Development operates 216 McDonald’s restaurants (as of September 30) through HRPL, spread across 26 cities in West and South India. “Burger King is a mass brand and the idea is to get into every Indian city including tier I, II and III ones. The plan is to build a huge portfolio of Burger King restaurants in India,” said Burger King India’s CEO, Rajeev Varman. The brand, which presently operates 48 stores in India, indicated that it was likely to expand at the same pace as last year, and would open 35-40 stores in 2016. “Last year, we had entered about 13 cities in India, with major cities like Bangalore, Mumbai, Delhi, Hyderabad, and Pune. We are continuing to build at a similar pace like that of the last year. We are making sure that we cover all markets. We will continue to build in cities that we have entered and will also continue to build in newer cities. The aim is to effectively reach our customers. We are committed to giving our guests in India a whole new experience in burgers. We want to be in the forefront of product innovation,” Varman disclosed. He informed that Angriest Whopper was launched across 35 countries, on March 29 of this year. Then there is Johnny Rockets, which has completed two years in India. James
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bakery revie w Walker, President (Operations and Development) at Johnny Rockets was in India recently to celebrate two years of the company in India. “India is a unique country because of its nuances and we share a warm and cordial relationship with our Indian partner,” Walker asserted. Johnny Rockets has a franchise pact with Prime Gourmet, a Delhi-based provider of hospitality services. After two years in the country, Johnny Rockets brand now has a better understanding of the Indian market, and is better positioned to pick up the pace, opined Walker. “Now is the time to do it. The Rocket is set to take off in India.” Wendy’s, the world’s third largest burger chain after McDonald’s and Burger King, is set to open 40-50 stores here in the next four years at a cost of around Rs 2 crore per restaurant. Interestingly, Wendy’s is among the first global burger chains to launch here before setting up shop in China, which boasts a much bigger fast-food market than India. Carl’s Jr.—the California-based fast food restaurant chain — had also entered India in August 2015. Till now there are three Carl’s Jr. outlets in India, all located within Delhi-NCR only. Here it deserves a mention that Carl’s Jr. has been brought to India by Cybiz BrightStar Restaurants Pvt. Ltd, owned by Gurgaon-based CybizCorp, through a master franchise agreement with CKE. “We are currently focusing on establishing ourselves firmly in the DelhiNCR region. Gradually we will move into other metros and tier I cities of the country. In later stages, we will look at tier -II and tier -III markets of India as
Amit Jatia
well,” affirmed Sana Chopra – Executive Director, Cybiz BrightStar Restaurants Pvt. Ltd. Carl’s Jr.’s expansion plans include opening a minimum of 100 restaurants in India over the next 10 years of operation, through company-owned and franchised restaurants. “Carl’s Jr. has introduced a specially designed menu dedicated to the Indian palate. We have conducted extensive research over the past few years to thoroughly understand the Indian market and have specially designed our menu to meet the taste profile and dietary needs of the Indian consumers,” she added further. With several international chains eyeing India’s burger market keenly and the Indians’ appetite for fast food growing, there is now little room for doubt that the burger business in India is only expected to grow to great heights, in the near future. The fact that international burger chains are tailoring their menus to suit Indian tastes gives indication of how much potential the Indian burger market has. This is the right time for domestic entrepreneurs to cash in on India’s craze for burgers, but they should keep in mind to make their burgers cater to localised tastes in order to get the requisite market edge. That is they should cater to tastes of the specific region/s of India wherever they would operate. It is because there is no homogenous Indian taste as such; Indian tastes vary from state to state or from region to region. Therefore, it would be wise for the Indian burger players to produce slightly different burgers in say Kolkata than what they would produce in Goa; in terms of ingredients. This exercise would help them to position themselves effectively to compete with the huge foreign burger chains. With additional inputs from Swarnendu Biswas
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The Indian bakery industry is going through impressive growth. There is not only growth in the organised sector but also in the unorganised sector of the Indian bakery industry, which constitutes about 75 percent of the total production of the Indian bakery industry. The trend in the Indian bakery industry is now to use healthy ingredients and hi-tech equipments, giving rise to better ingredients and technologically advanced machinery manufacturers and retailers entering the market. Ashok Malkani takes a kaleidoscopic look at the changing scenario.
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ndian bakery industry is estimated to be over Rs. 7,000 crore, accounting for a compound annual growth rate (CAGR) of 15 percent. It has achieved the third position in generating revenue among the processed food sector in the country. With the demand for bakery products in India increasing in the urban Indian society, numerous bakers are appearing on the scene. Several of them have started bakeries form home while others have ventured into bakery business on a small scale; baking special designer cakes and other delicacies for birthday parties, weddings, anniversaries and other special occasions. Till the last decade, Indian bakery industry’s development was tardy due to the paucity of skilled manpower & sophisticated equipments, due to, by and large, mediocre quality ingredients, and also due to outdated baking technology, whereas the early 21st century has proved to be a landmark for the Indian bakery industry. Throughout this ongoing decade
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we have seen a marked movement from manual production to increased use of automation, in the Indian bakery industry. However, even these days establishing a bakery business might seem a costly proposition by many entrepreneurs in India, but it is not so in many cases. Moreover, in the long-term this business benefits not only financially, but also in providing job opportunities to many and in developing healthy eating habits in the vicinity. The bakery sector offers returns of 300 times if one can run the business prudently. Of course, to run a bakery business successfully, besides sound knowledge about bakery operations and creativity one also needs to be aware of the everchanging demands of the consumers. Today they seek more luxury products with low fat, better taste, better cosmetic appeal and spruced with more natural or organic ingredients like multigrain. A growing albeit paradoxical trend in the bakery industry, noted by the industry profiler Report Linker, is that
consumers are hungering for both healthy baked products and comfort food. The bakery industry has shown signs of recovery from the recession with an emphasis on products with natural and organic ingredients, as well as on smaller portion sizes. By capitalising on trends in consumer tastes, bakeries of all sizes can increase their margins and stay in business. Small bakeries can cater to people’s desire through handcrafted artisanal products
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and thus build a recognisable niche that larger bakery operations would have a hard time replicating. Bakeries can also make use of par-baked products to cut down on baking time, or appeal to growing demand for organic products. Small steps like these can swing the industry currents in a bakery’s favour.
Healthy Ingredients and Modern Equipments In most regions of the world, there has been a noticeable shift from consuming unhealthy food products to having natural and healthy baked products. This trend is expected to gain strength in the coming years. Nowadays, the freshness of baked food is the main factor for consumers while buying baked products. The growing emphasis on fresh and nutritious food products has encouraged bakeries to provide high-quality bakery ingredients and in turn healthy baked products at friendly prices. The bakery units in India are making a shift from maida to whole wheat or multigrain options. Besides the ingredients being used, there is also a change in the equipment being used by today’s bakers. The usage of traditional equipments is witnessing a deep decline as compared to new kinds of equipments with high speed production capacity which are being used today in modern baking units quite
Rajiv Kumar Singh
abundantly. These new equipments tend to produce better quality and more quantity within a shorter duration of time. In the organised segment of the Indian bakery industry, nowadays more and more ingredients and finished products are being processed using large machines endowed with computercontrolled systems, which is facilitating uniformity in product quality and reducing wastage. For example, traditional mixerblenders are being replaced with spiral or high-speed mixers, giving better emulsification quality and thereby saving on time. Moreover, these days,
sophisticated bakery equipment is available easily at an affordable price with usage of lesser power or fuel, thereby making it cost-effective. Various types of tabletop mixers with stateof-the-art technology are nowadays being used for production of cakes and biscuits. “The usage of traditional equipments is witnessing a sharp decline as compared to new kinds of equipments with high speed production capacity, which are being used fairly abundantly in modern baking units these days. These equipments produce better quality and quantity within a shorter duration of time. For example, deck and reel ovens are being replaced with rotary rack ovens. The later is economical in fuel consumption than the former and is easy to operate, thereby making it convenient to be operated by semi-skilled workforce,” observed Rajiv Kumar Singh, Area Manager, Western Region, Rans Technocrats India Pvt. Ltd. He added another example. “While the traditional tunnel oven still remains the standard for industrial line production in bakery units in India, the multi-level ovens based on thermo-oil are garnering market share in those medium-sized bakeries which are having restricted space and a large range of products,” he asserted. Modern technologies require more skilled workforce, who are well-versed with the new-age baking technology. Therefore the need for skilled labour force is one of the important needs of our post-modern bakery industry. “Newage technology and equipments and better ingredients require more skilled labour, who are familiar and friendly with the latest baking technology,” affirmed Singh.
The Need for Sophisticated Technology The demand for a wide selection of premium, healthy and innovative bakery food products has necessitated the diversification and upgradation of technology to cater to the needs of demanding consumers. The increasing demand for sophisticated bakery equipments in India is mainly due to the increasing requirement for premium bakery products and due to a shift in consumer preference to healthier and
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NS Krishnamoorthi
innovative bakery items. For example, now with artisan breads gaining currency a lot of people are looking for bread moulders. Today bakers are also looking for new-age equipments that will definitely reduce their labour needs. The demand for hygiene is a need of our health conscious times which has also led to the development of a new generation of bakery equipments, which are suitable for wet cleaning. The better cleaning conditions in turn have facilitated a longer shelf-life for the bakery products. During the recent years, many bakery equipment manufacturers are coming up with central nervous system (CNS) based bakery equipments, which are facilitating better durability and better hygienic processing conditions. “To meet the demands of the industry, the bakery equipment manufacturers are now offering – besides general equipments like planetary mixers, combi ovens, flour sifter, rack ovens and cookies machine – a complete range of donut baking
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bakery revie w machines, pizza rollers and sheeters, and even photo printing machine to print images directly on cream cakes for decoration, to name a few. The technological advancements have also witnessed fuel efficient equipments like infrared burners that emit less pollution and teflon-coated materials that offer durability and hygienic food processing,” revealed Niranjith Pravin Dev, Director, Arun Rega Bakery Machineries. He avers that these innovations in technology are being witnessed in both high and low market segments of the Indian bakery industry. However Rajendra Mitttal, Managing Director, Mittal International, declared that the equipments that were available in the Indian market were mostly imported. “About 70-80 percent of the bakery equipments like combi ovens, friers are imported from the US and Italy because of the poor quality of these equipments in India,” he expressed. According to Nasdaq, the bakery processing equipment market is projected to grow at a CAGR of 7.3 percent from 2015 to 2020, to reach 13.62 billion USD by 2020. This market growth is driven by an increased demand for breads, pastries, and other baked goods, growing demand for frozen bakery products, and advancement in manufacturing processes & technologies. The market is further driven by factors such as automation & robotics in bakery processing equipments. One can infer that bakery processing equipments will be viewed as a lucrative business opportunity in India, in the next five years. Already many multinational players have entered into the production of varied types of bakery
processing equipments.
Other Evolving Trends NS Krishnamoorthi, a former Executive at HUL and Ruchi Soya, said, “The rising consumer demand and paucity of quality human resource have not only induced the traditional bakers in the country to adopt sophisticated technology, but also facets like hygiene, uniformity in recipes, and food safety.” Yes, head gear, face mask, gloves, aprons, etc. are getting more and more prevalent in the Indian bakery industry, which reflects a movement towards more hygienic bakery production in the country. The Indian bakery industry is also witnessing growing popularity of many foreign products. According to Krishnamoorthi, globalisation has introduced foreign bakery products like muffins and crackers in India. These products are getting popular in the country. “Presently, change is the buzzword in the Indian bakery industry when it comes to ingredient variants, equipments and marketing services,” conveyed Sattish Kumar, Director of BS International. “Today as a commercial baker in India, one needs to develop more variants of products, consistently; at the least possible time. The problem is addressed by large commercial companies offering pre-blended mixes like bread, cakes, cupcakes, doughnut, creams, frosting, filling, and toppings. These premixes cover a variety of products, thereby facilitating in reducing labour time, in lowering storage, lower inventory, more variants, ease of working, consistent quality and reduction of specialised manpower,” n observed Kumar.
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King of Fruits The
By Swarnendu Biswas
M
ango is the favourite fruit of a great multitude among us. But not many among us know enough about this healthy and tasty seasonal fruit, which often comes with great fragrance too. This juicy stone fruit or drupe belongs to the genus Mangifera. Its scientific name is Mangifera Indica . Though mango is native to South Asia, its taste has gained worldwide fame over the millennia. More precisely speaking, mango’s origins can be traced to areas in north-east India, Burma and Andaman Islands.
Background Mango grows on mango tree, which grows in tropics and grow, on an average from 35-40 m. The external colours of mangoes can be green, greenish-yellow, yellow, orange, red and even purple. However, its juicy flesh or its mesocarp is either yellow or orange or orange-yellow in colour. A mango fruit generally has a length varying between 5 to 15 cm and width ranging between 4 to10 cm. The taste and texture of mangoes varies across cultivars; its most predominant taste is sweet with a mild tartness. Mangoes were cultivated in South Asia since time immemorial; from South Asia the fame of mangoes travelled to East Asia during the 4th-5th century BC. Thereafter there was a long long gap, as far as the travel of mangoes’ global fame is concerned. Thanks to Persian traders,
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middle-east and Africa got introduced to the heavenly tastes of mangoes. By the 10th century AD, the cultivation of mangoes began in East Africa. From there the fragrance of mangoes spread to Brazil and Mexico. Mangoes entered European lexicon since the early 16th century. Cultivation of mangoes in the US began in the late 19th century.
The Indian Connection In India, mango is widely cultivated and it is known as the ‘King of Fruits.’ It is one of the most cultivated fruits in the tropics. Mango is the national fruit of India, Pakistan and the Philippines. Mango’s Indian connection is very ancient. In fact, the etymology of the English word mango is believed to be
originated from the Malayalam word manna. Whereas, some experts trace the origin of the word mango from the Tamil word mangkay or man-gay. India is the largest producer of mangoes in the world. China is the second largest producer of mango among the world’s countries. According to Apeda, India contributed 40.48 percent of the total world’s production of mangoes in 2010. In India, almost all states produce mangoes, but Andhra Pradesh, Karnataka, Uttar Pradesh, Bihar, Gujarat, Maharashtra, Tamil Nadu, Orissa and West Bengal are the major mango producing states in the country. Alphonso, Sindhuri, Langda, Chausa, Dasheri, Fazli are some of the important types of mangoes which are savoured in the country. In India, March-May is the time for the harvest and sale of mangoes. Alphonso mangoes are among the most superior varieties of mangoes found in the country. They are also more expensive than other varieties of mangoes found in India. Alphonso mangoes have rich, creamy texture and they have low fiber content. Alphonso mango was introduced in India by the Portuguese colonisers and they are primarily grown in Maharashtra and Gujarat. Nowadays, according to Wikipedia, mangoes are cultivated in most frost-free tropical and warmer subtropical climates. This great fruit is produced in more than 90 countries across the globe. Mangoes
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bakery revie w comprise close to 50 percent of all tropical fruits produced in the world.
Adding Delight to Bakeries Mangoes are not only savoured raw, but have a wide variety of culinary applications. It is common knowledge that unripe green mangoes are used in chutneys, amchur and pickles. Mangoes are also used to make murabbas in India. Our scorching summers would have been much more unbearable without aam panna and mango lassi – the two most common beverages made from mango, in India. They can be served in bakery cafes too, especially during the summer season. Mangoes also play their roles in our very own fruit chaats. However, here we should emphasise on the fruit’s applications for the bakery and confectionery industry only. In bakery and confectionery industry, mangoes can play important roles. Mango shakes are also common features across juice counters in north India. Mango jam and mango jelly can also be delightful additions to the breakfast tables
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and can easily enhance the taste value of breads. And of course, mangoes often do have role in smoothies, ice-creams and fruit bars. Mango ice-creams are favourites of many. Mango cakes, mango muffins, mango breads can add value to a bakery’s repertoire. Then there is the delicious mango pudding and mango mousse. Mango sauce can also play their role in puddings. As far as the traditional Indian sweet dishes go, mango burfi and mango kalakund with almonds could be innovative additions to the restaurant’s or bakery’s menu.
Endowed with Health Besides endowed with great taste, mangoes are also spruced with many health benefits. According to recent research, mango can safeguard against breast cancer, colon cancer, leukemia and prostate cancer. Moreover, mango is a good source of Vitamin A and has impressive quantities of flavonoids like alpha-carotene, betacarotene and beta-cryptoxanthin. 100 g of fresh mango provides about 25
percent of the daily recommended levels of vitamin A, which is good for eyes, for bone growth, and for having healthy skin. Besides these, mangoes are rich in pre-biotic dietary fiber and minerals like potassium. Mangoes also have adequate Vitamin C, Vitamin E and have impressive dosages of potassium. 100 gm of fresh mango gives 156 mg of potassium. Potassium facilitates in checking blood pressure. Mangoes are also rich in folate. Folate or folic acid is a B vitamin spruced with several health benefits. Sufficient amount of folic acid in diets is needed for healthy pregnancy. Deficiency in folic acid in pregnant women can lead to miscarriage. Moreover, dried mango skin and its mango seeds have applications in Ayurvedic medicines. Furthermore, mango peel has enough level of phytonutrients like carotenoids and polyphenols. So we can say that in these health conscious times, the Indian bakery & confectionery industry would do better if it has more innovative applications of mangoes in its renditions. n
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Ice-creams on a Roll By Swarnendu Biswas
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he ice-cream business in India is growing impressively. In terms of annual per capita consumption of ice-cream in India, which is just 300 ml, we can very easily infer that the ice-cream market in India is at a nascent stage, but we cannot also ignore the fact that this market is showing significant growth rate. According to a study by Euromonitor International, released in April 2015, the Indian ice-cream market is pegged to grow to Rs.6198 crore in 2019 from Rs.4160 crore in 2014. This growth in the Indian ice-cream market is characterised by appreciable increase in consumption of ice-cream in India during the recent years. Icecream consumption in India is growing at a rate of 20 percent per year, on an average. This is due to the increase in disposable incomes in select but sizeable pockets of middle class urban India, and possibly also due to the mushrooming growth of ice-cream parlours in urban India. According to a report by
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Canadean, consumption of ice-cream for each person in India was the lowest across major global markets in 2013, but it is set to rise fast as consumers come to associate ice-cream with fun experiences shared with friends and family.
The Market Trends Ice-cream in urban India is now
increasingly being perceived as an impulse purchase for all seasons. Even a decade ago, ice-cream in India was by and large perceived as an occasional treat during summers. Another pronounced trend in the ice-cream market of India during the recent years includes the introduction of a number of premium brands.
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bakery revie w According to the report of Euromonitor International titled Ice Cream in India, premiumisation was one of the key trends which drove the value sales of ice-cream in 2014. “Ice cream in India witnessed current value growth of 15 percent, which was primarily driven by ice cream brands such as Magnum, Häagen-Dazs, and London Dairy amongst others,” noted the report, which was published in April 2015. Though the premium ice-cream brands in India cater to a niche market, and are available only in metropolitan cities but the report observed that “Due to increased annual disposable incomes, consumers were more than willing to pay the premium price in order to experience and enjoy premium ice cream.” The Indian ice-cream business in the recent years has not only experienced the entry of an array of premium brands, but also a profusion of a plethora of exciting and even innovative flavours. Take the case of Pabrai, which has icecreams with uncommon flavours like wasabi, aniseed, black grapes and rose
can expect more innovations and experimentations in the high-end sub segment of the Indian ice-cream market, in the near future.
An Innovative Exercise
Ujjwal Agarwal
petal in its portfolio. Even a mass market player like Mother Dairy has ice-creams with uncommon flavours, which are named Litchi Surprise, Blueberry Bliss, Tender Coconut among others, in its repertoire. Going by the market trends, we
One such innovation in the Indian icecream market could be the ice-cream rolls. Yes, a New Delhi-based ice-cream brand named Ice Pan Creamery has introduced this innovative concept in its dessert offerings, which seemed to be a novelty of sorts in the Indian icecream market. What is more interesting that guests, under the guidance of the expert personnel at the Ice Pan Creamery’s outlets, can customise her/ his own artisan ice-cream rolls and eat them in a similar fashion, like say chicken rolls. Going by how quickly the brand presence of Ice Pan Creamery is spreading from one outlet to another, it seems that a significant segment of Delhi-NCR is getting hooked to new flavours and experimentations in icecreams. Here it deserves a mention that Ice Pan Creamery was co-founded by Lav
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Trivedi, Ujjwal Agarwal, and Abhishek Agrawal. With this brand, their vision is to offer their customers a blend of European-Indian desserts while retaining the magic of grandma’s homemade cooking in their preparations. According to Lav Trivedi, the Co-founder, Ice Pan Creamery, “No chemicals are used to preserve the ice-cream rolls of Ice Pan Creamery.” Ice Pan Creamery had its first outlet in Pacific Mall, located at Subash Nagar, New Delhi, which opened on 19th November 2015. It was followed by another outlet at DLF Galleria in Gurgaon, on 14th March 2016. The third outlet of Ice Pan Creamery was opened on 9th May of this year, in DLF Place Mall, at Saket, New Delhi. A forthcoming outlet of Ice Pan Creamery is to open in the later half of June 2016, in DLF Mall of India, in Noida. This writer came on the opening of the Ice Pan Creamery’s elegant store in DLF Place Mall at Saket and found that the brand had a plethora of flavours on offer, some of which were quite interesting ones. Here it deserves a mention that Ice Pan Creamery is the brand of the company named Globiz Strikers LLP. At the outlet we got to taste a Chocolate Paan ice-cream roll, which had a fascinating appeal. It had chocolate as a base, with beetle leaf and gulkund in it. So it is not just the flavour of beetle leaf here, but you get the taste
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of real paan in ice-cream! We followed it up with two more exotic tasting icecream rolls, which were aptly named as Chocolate & Candid Orange, and Rum & Raisin. The former had chocolate as base, while the latter had vanilla as base. At the DLF Place Mall outlet, I also got to taste Tequila Shot, and Cuban Cigar Godfather Chocolate, which came across as wonderfully innovative creations in the Indian ice-cream business. I queried about the ingredients of Tequila Shot ice-cream roll. “For making Tequila Shot, which has sorbet as a base, we use fresh orange juice, fresh orange peels, salt, fresh lemon juice, and tequila,” informed Abhishek Agrawal, the Co-founder of Ice Pan Creamery. However, this Tequila Shot is sure to not make you inebriated. “And for making Cuban Cigar Godfather Chocolate, we use special Cuban cigar smoked infused chocolate, which is especially prepared in our kitchen and carried to all our stores every day for getting the right smoky Cuban cigar chocolate flavour,” he added further. The ice-cream rolls with Ice Pan Creamery comprise of three bases — Chocolate, Vanilla and Sorbet. For the calorie conscious, Ice Pan Creamery has come up with a range of dairy free icecreams too for satiating the palate. “We started with 50 flavours of icecreams, but subsequently reduced them to 30,” informed Trivedi. Strawberry Passion fruit, Hazelnut Oreo and
Avocado Peach are some of the other delightful flavours of ice-creams offered by Ice Pan Creamery. Ice Pan Creamery not only has ice-cream rolls to offer but also have mojitos, mocktails, iced teas, cold coffees, creamy shakes and warm waffles in its portfolio, which together are expected to attract varied customer profiles. The fact that Ice Pan Creamery’s endeavour has been a success story till date, is expected to encourage the enterprising entrepreneurs thinking of entering the fast evolving Indian icecream business. “Our outlet at Pacific Mall is garnering average footfalls of 8000 per month, and our outlet at Galleria is already attracting average footfalls of 9000 per month. Even at 12.30 pm, we are attending customers at the Galleria outlet,” disclosed Trivedi. The Facebook page of Ice Pan Creamery already has more than 13,000 likes to its credit.
Exciting Times No wonder, Ice Pan Creamery is having ambitious expansion plans. “We envisage to have 15 outlets within FY 2016-2017, and by the next year we plan to expand our presence in other Indian cities like Mumbai, Lucknow, Chandigarh, Hyderabad and others, and also in Bangladesh, Dubai and Doha,” affirmed Abhishek Agrawal. Trivedi sounded enthusiastic about the present and future of the Indian icecream business. “We are going through interesting times where we are expected to see a number of premium varieties of ice-creams with refreshingly new flavours or new flavour combinations. This is not only due to appreciable increase in disposable incomes in India since the last decade, but also due to the growing awareness among urban Indians towards international food & beverage trends,” opined Trivedi. “Despite that fact that premium ice-creams presently account for a niche segment in India, a sizeable number of people in tier-I cities of the country are already going for premium ice-cream brands, which is good news for us. Moreover, some of the mass market ice-cream players in India have also forayed into the premium segment in the recent years, which reflects the growing popularity of this segment in n India,” he observed.
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Exciting Cake
Decorating Trends By Ancy James
A
t the very outset, let me state that decorating a cake is not a piece of cake. It is a challenging business, but it is creative and fun too. Decorating cakes can amount to bringing art to life in shape of sweet confections. These days, this passion cum profession is becoming an integral part of event planning, across urban India. Many bakers in India now starting to see cakes and confections as canvas to infuse life into their craft and not without reason.
Ancy James with Her Cake Creations
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Whether it is the embellished edible lace wedding cake or the ever popular naked dripping cake; whether it be a tall croquembouche topped with cotton candy or a dessert cake enrobed in a tier of cascading delicate macarons…a centerpiece confection for the big event is becoming a trend. Thus talented cake decorators who are skilled enough to make their far-fetched designs amidst last minute impossible orders a reality, and have pursuit of perfection along with
great interest to delight and enchant with their creations, do often play crucial role in lavish events. Cake decorators catering to the premium segment of Indian cake market are nowadays being sought after not just by retail customers but also by Head Chefs at five-star hotels, for successfully developing their returning customers’ dream cakes. As far as trends in cake decoration in India go, the demand for cakes that are extravagant, huge, over the top and uncommon is on the rise in India. Also cakes and confection that are handcrafted with designs which are vibrantly expressive, majestic, elegant or ornate are currently driving the cake design trends in our country. There are some new and some classic design styles which have considerable influence in modern cakes and confections; in the context of the Indian bakery and confectionery industry, and they are very popular among niche cake decorators, operating in urban India. Standing head and shoulders over the many drool worthy designs in the world of cakes in India are the metallic and gold cakes where airbrushed edible gold colour is sprayed on the cake for gold accents. Edible 24 carat gold confection in the form of a gold leaf or fondant icing highlights are applied skillfully on the cake. Staying steadily behind this trend is the white on white lace wedding cakes’ designs. Royal icing and fondant are the ideal choice of icings for these cakes. These cakes are a must at Christian weddings in the country, and are now
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bakery revie w growing popular for smaller gatherings in cities like Delhi, Chennai and Cochin. Its demand is for classic Victorian designs. These cake designs are being offered by cake decorators who also are often proud of being called cake artists. Another trend not leaving the sweet world of Indian confectionery industry anytime soon is the trend of frosting free wedding cakes, which are famously called naked cakes. They are primarily popular among customers who view novelty in cake as “that it is what on the inside that counts.” As more and more bakers are reimagining these wedding cake trends with their own special spin, naked cakes are fast becoming an Indian confection design, deserving of a place at the big fat wedding dessert tables, across the country. The latest version in the caking decoration trend in India is seen in the much loved fusion avatar where a drip cake design is used on a naked cake to make a drool-worthy cake topped with opulent candy. This unfinished looking cake however is an acquired taste for most
Apr-May ’16
picked up a cue from the recurrent demand in the Indian market for trendy cake designs and have been upgrading their decorating curriculum, which are helping to train even the expert baker already in business to continuously keep alive the artist inside her/him to be well-equipped for her/his next order of a customised cake. Succinctly, so as long as there is ‘great love, a merry party or a once in a lifetime occasion thriving,’ cakes and confections which allure and enchant would always be around and each new challenge a cake decorator accepts during a cake making consultation might just lead to the next sweet cake decorating trend, worth emulating upon.
Courtesy: Live Video Photography
customers in India, who are seeking out a modern yet classic cakes. Professional cake decorating schools and pastry training institutes have
The author is a former senior producer with NDTV 24x7, turned into a cake decorator. By her own admission, she is one of the few gravity defying cake artists in India. She did advanced diploma in confectionery and cake decoration from CCDS. She also did specialised certifications in three feet tall gravity defying cake decoration and human figurine cake structures.
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Retaining Nutrition of
Chocolates By Jyotismita Sharma
I
t is no secret that the dark side of chocolates is actually healthy one. Emerging evidence from several studies suggests that eating chocolates is not only delicious but also good for our brain and heart. Chocolates can potentially lower blood pressure and cholesterol and reduce stroke risk. And much of chocolate’s nutrition comes from a compound called flavanols.
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According to the Mars Centre for Cocoa Health Science, flavanols are a distinct group of naturally occurring compounds that can be found in a variety of food products such as tea, red wine, blueberries and raw cocoa. Cocoa flavanols are plant-derived bioactives from cocoa beans. Cocoa is an especially rich source of flavanols and the type and mixture of flavanols and procyanidins found in cocoa is unique. Many studies show cocoa flavanols have a range of proven health benefits, including improved circulation and cardiovascular health, the research arm of the makers of leading chocolate brands such as Twix, and Snickers, said. But do we actually get this nutrition from antioxidant activities and from flavanols of cocoa when we eat a chocolate cake or a chocolate cookie? It may depend on the preparation as there is a risk of loss of nutrition during food processing and baking. So finding a way to retain chocolate’s nutrition in
baking could help people indulge in the delicious muffins, cakes and cookies with less guilt.
Preventing Nutrition Loss In a study published in the Journal of Food Science, scientists from The Hershey Company -- a global leader in chocolate and sugar confectionery -- and US-based Brunswick Laboratories showed that in chocolate cakes, antioxidant activity and cocoa flavanols could be largely retained by using a combination of baking powder and baking soda. With this method, over 85 percent of the cocoa flavanols were preserved in recipes for chocolate frosting, hot cocoa drink and chocolate cookies, the findings showed. The scientists initially saw that 50 to 95 percent of the flavanols were lost in making chocolate cakes. After further investigation, they found that the use of baking soda in the chocolate cake
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recipe was associated with increased pH (measure of acidity) of the cake, darker colour, and a loss of flavanols and antioxidant activity during the baking process. Use of only baking powder in the cake recipes allowed complete retention of the antioxidant activity and cocoa flavanols, but resulted in a flat cake. By partially substituting baking powder for the baking soda, the cake pH was moderated and almost all of the flavanols were retained while still resulting in a cake with acceptable colour and height. Numerous studies have reported on the fate of naturally occurring flavanols during cocoa bean fermentation and roasting, but there has been little investigation into what happens during cooking with cocoa powder. In this study, the researchers selected recipes from cookbooks for a variety of cocoa-containing food products such as chocolate frosting, hot cocoa drinks, chocolate cookies, and chocolate cakes. The recipes were prepared using Hershey’s Natural Cocoa Powder and then measured for antioxidant activity, total polyphenols, and flavanols. “Natural cocoa powder, like most dark chocolates, is a concentrated source of naturally occurring flavanols and can be a significant dietary source of flavanols” said David Stuart, Director of the Hershey Center for Health and
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Nutrition. The researchers said that although previous studies had reported on the effect of fermentation and roasting on cocoa flavanols, this was the first paper to report on the effect of common cooking processes on cocoa flavanols in a wide variety of products, ranging from hot cocoa drink to chocolate frosting and chocolate cake. This study showed that the choice of leavening agent and its effect on pH during baking is a key factor in the levels of antioxidant activity and flavanols, in a baked product.
More Healthy Chocolates Just as connoisseurs thought it couldn’t get any better, researchers have found a way to make chocolates even more nutritious -- and sweeter. Cocoa undergoes several steps before it takes shape as a candy bar or cocoa powder. Workers cut down pods from cocoa trees, then split open the pods to remove the white or purple cocoa beans. They are fermented in banana-lined baskets for a few days and then set out to dry in the Sun. Roasting, the next step, brings out the flavour. But some of the healthy polyphenols (antioxidants) are lost during the roasting process, so the researchers wanted to figure out a way to retain as much of the polyphenols and good flavours as
possible. “We decided to add a pod-storage step before the beans were even fermented to see whether that would have an effect on the polyphenol content,” said Emmanuel Ohene Afoakwa from the University of Ghana. “This is not traditionally done, and this is what makes our research fundamentally different,” Afoakwa asserted. Afoakwa’s team divided 300 pods into four groups that were either not stored at all or stored for three, seven or 10 days before processing. This technique is called ‘pulp preconditioning.’ After each storage period passed, fermentation and drying were done as usual. Seven-day storage resulted in the highest antioxidant activity after roasting, he reported, at the 249th National Meeting & Exposition of the American Chemical Society (ACS), held last year. To assess the effects of roasting, the researchers took samples from each of the storage groups and roasted them at the same temperature for different times. The current process is to roast the beans for 10-20 minutes at 120-130 degrees Celsius. The research team adjusted this to 45 minutes at 116.6 degrees Celsius and discovered that this slower roasting at a lower temperature increased the antioxidant activity compared to beans roasted with the conventional method. Afoakwa informed that the beans that were stored and then roasted for 45 minutes had more polyphenols and higher antioxidant activity than beans whose pods were not stored prior to fermentation. “Pulp preconditioning likely allowed the sweet pulp surrounding the beans inside the pod to alter the biochemical and physical constituents of the beans before the fermentation,” he explained. “This aided the fermentation processes and enhanced antioxidant capacity of the beans, as well as the flavour,” he pointed out. According to Afoakwa, the new technique would be particularly useful for countries in South-east Asia and Latin America where cocoa beans produce a chocolate with a less intense chocolate flavour and have reduced antioxidant activity. n
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Arla Whipping Cream
Quality Mixers
Arla Whipping Cream is made of fresh, top-quality Danish milk. It has a delicious creamy taste, smooth consistency and white colour. It is imported from Denmark by Fortune Gourmet, who claim to be the largest importers of cheese, exotic meats & seafood in the country. Arla Whipping Cream can be used to thicken all types of sauces, including sauces with acidulous ingredients. Furthermore, it plays a perfect role in desserts, cakes, and icecream. However, to achieve the best results when whipping, refrigerate the cream before usage. (max. 5°C). Fortune Gourmet Specialities Pvt. Ltd. sales@fortunegourmet.com
AKASA’s commercial range of mixers can be used to make milk shakes, ice smoothies, and can be used for chopping veggies, pureeing vegetables, whipping cream, liquidising fruit juices, mincing, grinding, etc. The company’s mixers incorporate superior high quality heavy duty motors. Durable superior food grade polycarbonate jars are available in different capacities. Furthermore, CLP safety device has been used. Blades of the mixers are made from high grade stainless steel; sharp edges and smart engineering provide a varying gap between jar and blade, which facilitates fine ice crushing and grinding jobs. Eco and Majestic blender models have variable speed with incher switch that is suitable for blending, mincing, and grinding. Digipro and Silent Digipro models have preset program modes with variable speed and timings. Silent Digipro model has a transparent cover for noise reduction. What is more, all the mixers from AKASA are user-friendly, and are suitable for commercial use in India. AKASA International info@akasainternational.in
Gourmet Chocolate The origins of Valrhona Chocolate date back to 1922 in the Rhone Valley of France; based in the small town of Tainl’Hermitage in Hermitage, a wine-growing district near Lyon. Since then, their mission has been the creation of exceptional chocolates, utilising the natural aromas of the various cocoa growing regions and in keeping with the traditions of the French chocolate making craft. Valrhona grows its own cocoa, operates its own plantations in Venezuela and the Dominican Republic. Expertly crafted fine cocoa makes their chocolates. Valrhona offers an assortment of dark chocolate, milk chocolate and white chocolate products. Valrhona only uses the best and purest of ingredients. Eurofoods represents Valrhona in India. Valrhona has remained a Chef-driven company that values working in partnership with Chefs. Since the beginning, Valrhona’s goal has been to contribute to the success of its professional customers throughout the world and to promote taste. In the spirit of partnership with Chefs and chocolatiers, the brand has consistently increased the support given to its customers over the years. Euro Foods Pvt. Ltd. manmeen@eurofoods.co.in
Chef’s Choice Knife is said to be the ‘life’ of a Chef. In fact, holding on to a good quality knife is extremely crucial for any user in the kitchen. Probably, the most exclusive branded knife of India, which has been closely associated with star hotels and catering units, is Remington Knives. Over the years, the company has won an essential place in the commercial kitchens of India. Its knives are made from tough, carbon stainless steel that ensures greater edge retention. These knives are heat treated and tempered in an inert atmosphere. Remington Knives are appreciated due to their sharp, longlasting edges, userfriendly shapes and sizes and wide range. The wide range includes French Cook’s Knives, Paring Knives, Steak Knives, Vegetable Knives, Carving Knives, Slicing Knives, and many more. Edges of Remington Knives are ten times sharper and longer than the conventional knives. They are known for their full-length tang for perfect balance, and for easier and less tiring cutting. The quality of Remington Knives is at par or above as compared to imported knives. They are precisely handcrafted and finished with each blade honed to an exact perfection and lasting experience. Remington Steel Arts remingtonsteelarts@yahoo.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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Apr-May ’16
An Invitation to Compete in Junior Pastry World Cup 2017 Rimini Italy
Looking for competitors for the Junior World Pastry Cup to be held at Sigep 21-22 January 2017 in Rimini, Italy. Must be a National of India & born after January 21st 1994. An invitation to unleash the creativity that every young pastry cook has in them. It can be illustrated in artistic sugar and chocolate creations and in the ingredients used to make the required desserts and cakes. Competitor must explore new shapes, trace original lines and innovative decorative effects to give full rein to their imaginations, thinking outside of normal boundaries to create products of the required type, i.e. a sugar sculpture and a chocolate sculpture, individual chocolate bonbons, the contemporary chocolate baked cake, the dessert on a plate, and the dessert in a glass. Interested in Challenge then contact us at sanjayhammer@gmail.com Details to Follow.
Junior Pastry
2016
Indian Cup Apr-May ’16
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MADHAV ENTERPRISES
Madhav Enterprises� are known as the prominent exporter, importer and supplier of a comprehensive assortment of Edible flower, Edible Cake Topper, Baking tools, muffin liner, Sugar Crafting Tools, Cutters & Moulds and fondant. The offered range is appreciated for durability, robust design, sturdiness, precise finish and dimensional accuracy. Furthermore, the offered range of products can be availed in various specifications in terms of shape, size, design and dimension at reasonable prices
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Passion for Pastries By Sharmila Chand Chef Gopal Chamoli, Pastry Chef at Pullman New Delhi Aerocity and Novotel New Delhi Aerocity has passion for pastries and loves to feed people desserts that are not only good to eat, but great to look at as well. He is the Pastry Chef at Pullman New Delhi Aerocity and Novotel New Delhi Aerocity since April 2015, and heads the entire patisserie operations for all the F&B outlets of the hotels. Gopal has learnt several cuisines during the course of his career but his heart beats for the patisserie as he loves the science involved in pastry making, and also the immense scope of experimentation that the pastry making art brings along with it. “The kitchen is like a clean slate, you create beautiful art while at work here,” said Gopal, while describing how he perceives his workplace to be. This Pastry Chef is passionate about diverting from traditions and making contemporary desserts using local ingredients. He believes in making garnishes from scratch and has extensive experience in making various types of garnishes with chocolate and sugar, in an eye-appealing manner. Gopal specialises in crafting contemporary desserts. Some of his favourite contemporary desserts are the Matcha Tea Custard with Jasmine Ice-cream, and a Gulab Jamun Crème Brulee, both of which are served at Pullman New Delhi Aerocity. He brings 16 years of experience in the F&B operations in the hospitality industry and has worked with renowned brands. He keeps himself up-to-date with the global trends in the F&B industry. The excerpts of the interview follow: What are the current trends in the Indian bakery industry? With more overseas travel and exposure to the worldwide trends, more and more numbers of people in India have now started appreciating good quality products, good quality ingredients, exquisite finishing than before, and many of them are willing to pay extra money for that. Overall, during the recent years we are witnessing that people in India are becoming less reluctant on spending money, leading to the possibility of higher prices, which is further paving the possibility for better quality bakery products. Though the demand for bakery products in India has been increasing, there is clearly a lack of awareness and the willingness to break new ground, which has helped global players to gain brownie points while exploring the Indian bakery market. How did you become a Pastry Chef? You were having an inherent passion for it or entered this profession by default? I always enjoyed cooking, but I didn’t think of it as a career path until I was in secondary school. We have lot of relatives working in hotels and a lot of food nerds used to come in my home and they would always talk about food. These conversations ignited my interest in the profession. After passing my secondary school I did my hotel management. However, I didn’t start thinking about pastry specifically until I had an externship with Chef Jagdish at Holiday Inn Mumbai, which I loved.
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Who are your idols, that is who all have inspired you? Chef Kaushik Chowdhur y is my inspiration. I worked with Chef Kaushik for a year at J W Marriott Arizona and learned a lot from him. Chef Antonio Bachour, Pierre Herme and Jacques Torres also always inspire me. What are your hot selling bakery items? Levain breads and French pastries are my hot selling items. How do you take care of the health quotient? Fat-free dessert is a myth. But with some healthy alterations, you can lower your dessert’s calorie meter. One such trick is to fill up your goodies with protein-packed ingredients, so that you can cut down on other binding components such as cream and butter. I always design my desserts considering the guest preferences. What is your favourite tool and why it is so? My favourite equipment is stand mixer. Stand mixers will make cream cake batter, whip meringues and cream, and knead bread dough, just to name a few things. What are the challenges a Pastry Chef has to face in his/her job? In my view, they include maintaining product consistency. Consistency is the key to success with any multi-unit bakery, as guests
demand the same experience regardless of the location. This can be a challenge to attain when locations of the units are in different provinces or cities, as supply chains and product availability are not always consistent across geographies. Another challenge pertains to staffing. Being able to maintain high morale, an environment of development and advancement, and a strong team culture are difficult tasks in any organisation. Finding methods of keeping the team engaged, and thus retaining your investment in training, are a daily concern that any quality leader in the bakery industry should dedicate much of her/his time to. What do you like about your job? I like the fact that in pastry making, once you have attained command over it, people will respect you. What is your strength as a Pastry Chef? Passion and knowledge of the products are my strength as a Pastry Chef. What is your working philosophy? Team work, being helpful, motivation, being resourceful, being focused, giving 100 percent efforts and learning from my mistakes comprise my working philosophy. Lastly, what is your mantra for success? Patience, perseverance and hard work are my mantra for success.
Apr-May ’16
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The entire world of baking comes together in Las Vegas, USA for four highimpact days to explore what’s new in the grain-based foods industry—all of the latest product trends, innovative equipment & technology, and effective business strategies to help you run a more profitable operation. IBIE is your trade show, your industry, your world—and it only comes around once every three years. Seize the opportunity and become more competitive in the evolving global marketplace.
REGISTER NOW AT WWW.IBIE2016.COM Join IBIE’s International Buyer Program by contacting your local U.S. Embassy or Consulate and receive a 50% savings on registration. Visit www.IBIE2016.com Feb-Mar for’16 international visitor information, travel tips and a Visa application.
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Apr-May ’16
Hammer Food & Beverage Business Review
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