Bakery Review (Apr-May 2017)

We add flavour to your business.

Whether you are a restaurant, a fast food outlet, a catering service or a bakery serving cuisines from around the world, choose from our range of quality products and get the taste of success.

MAYONNAISE

Eggless Mayonnaise (Premium) • Eggless Mayonnaise (Chef’s choice) • Bake Stable Mayonnaise • Low Fat Mayonnaise • Mint Mayonnaise • Pepper Mayonnaise Tandoori Spread

KETCHUP, SAUCES & DIPS

Tomato Ketchup • Tomato Ketchup (Professional) • Tomato Ketchup (Chef’s Choice) • Salsa • Garlic Chilli Spread Sweet Chilli Sauce • Barbeque Sauce • Relish • Tomato Chilli Sauce • Tomato Imli Sauce • Schezwan Sauce

PIZZA & PASTA SAUCES

MUSTARDS

English Mustard • Mustard Sauce • American Mustard

GRAVIES

Makhani Gravy • Schezwan Gravy • Tandoori Gravy

FRUIT & CHOCOLATE TOPPINGS

Chocolate Topping • Chocolate Fudge • Strawberry Fruit Syrup • Mango Fruit Syrup • Black Currant Fruit Syrup • Caramel Topping • Butterscotch Topping

GANACHE, FILLINGS & ICINGS

Pizza Topping • Pasta & Pizza Sauce • White Pasta Sauce • Authentic Pizza Sauce

Chocolate Icing • White Icing • Caramel Filling Chocolate Filling • Strawberry Filling • Custard Filling • Mango Filling • Choco Bar Dip

SALAD DRESSINGS & EMULSIONS

SUGAR BASED SYRUPS

Chill Cheese Blend • Thousand Island Dressing • Chipotle Dressing • Ranch Dressing • Cheese & Jalapeno Dressing Caesar Dressing • White Cheese Dressing • Honey Mustard Dressing • Vinaigrette Dressing

Sugar Syrup • Blue Curacao Flavoured Syrup • Grenadine Flavoured Syrup • Mint Flavoured Syrup • Pinacolada Flavoured Syrup • Rum Flavoured Syrup • Spice Syrup • Hazelnut Flavoured Syrup • Cinnamon Flavoured Syrup • Irish Crème Flavoured Syrup

For business enquiries contact: VEEBA FOOD SERVICES PRIVATE LIMITED. House No. 2 (GF), Lane 1, Westend Marg, Saidulajab, MB Road, New Delhi 110030 T: +9198 11 43312222 | M: +91 9815900284, 9167395789Hammer | www.veeba.in Food & Beverage Business Review

Dec-Jan ’17

April-May ’17

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E d i t o r i a l

Publisher cum Editor

Rajneesh Sharma

rajneeshhammer@gmail.com

Associate Editor

Swarnendu Biswas Resident Editor

Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design

Hari Kumar. V Abhishek Singh Rathore Production Assistant

Mamta Sharma

Advertising Sales

Delhi: Debabrata Nath, Sumesh Sharma Director Sales

Sanjay Anand Mobile: +91 9811136837 Director Operations

Rajat Taneja Mobile: +91 9810315463 Editorial & Advertising Offices: Delhi:

Hammer Publishers Pvt. Ltd. 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-25704103, 45084903, 45093486 Mumbai:

Hammer Publishers Pvt. Ltd. 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise Hotel, Andheri (E), Mumbai-400 093 Phone: 022-28395833 Telefax: 022-28388947

E-mail: info@hammer.co.in © 2017 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 business in India has the potential to grow impressively in the near future due to several ongoing socio-economic trends. A demography tilted in favour of youth, huge numbers of nuclear families in urban India with working couples; having little time in their hands to cook elaborate and tasty meals, the appreciable rise in disposable incomes in select but sizeable pockets of urban India since the last decade, the deepening of the influences of globalisation in our changing food habits have together contributed towards a very impressive scenario for QSR business in India.

In our Cover Story, we have explored the hot and happening QSR business in India, where several multinational chains have established themselves by tailoring their offerings to the Indian tastes. It is time for many more Indian QSR chains to explore this market with huge potential. However, to carve a niche market for themselves in India on an enduring basis, the QSR players operating in the country need to take into account of the growing trend of health consciousness in the urban Indian society. Many of them are already doing so.

The bakery industry in India is growing impressively, and what is more important is that the industry has huge growth potential. Naturally, the industry is attracting enterprising entrepreneurs and would continue to attract several enterprising entrepreneurs in the near future.

However, for a baker or a patissier, especially for a baker or a patissier owing a small stand-alone bakery or patisserie with limited funds at his/her disposal, simply enterprise, hard work and creativity are not enough to make a success in the fast evolving Indian bakery business; he/she needs to oversee the dayto-day operations of his/her outlet very minutely and for this he/she needs adequate training. Thankfully, India too now has a number of quality institutes for training future bakers and patissiers.

The success in India’s fast evolving bakery business also needs a quick and intelligent responsiveness towards the market trends. The issue of quality training institutes for future bakery industry personnel and responsiveness towards market trends in the bakery business are being explored in detail in our Business Story.

This issue also covers a trendy café and patisserie in a posh locality of the capital, where the French influence in many of its delectable desserts can easily satiate the cravings of discerning and well-travelled consumers. It is likely that while partaking the rustic yet classy outlet’s array of dessert offerings, which are adequately complemented by snacking fillers, the latent apprehension of getting a cavity while having too much sweets could be easily lost in the wave of overpowering cravings.

The other interesting features, along with the three Q&As in the issue, can also generate adequate reader interest from the industry. The News, Event and Report sections, as usual, can provide the readers with relevant information pertaining to the industry. We hope our editorial endeavours would keep our esteemed readers engrossed between the covers of this issue.

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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22 COVER STORY

The Rise and Rise of QSRs

30 BUSINESS

The Recipe for Successful Bakers

36 FOCUS

The Chili from Tex-Mex

42 PRODUCT

Blue, Purple, and Healthy

46 PROFILE

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Satiating the Sweet Cravings

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Event

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News Scan

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Report

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Face to Face

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Product Preview

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Interview

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HostMilano to Celebrate the Art of Baking With a focus on the art of baking, visitors at HostMilano’s ‘Bread Pizza Pasta’ area would find new hints and inspiration in the presented formats and machinery, as well as anything they need to improve their business and make it more competitive

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read and pizza, pasta and pastries, frosted and chocolate cakes, cupcakes and brioches – all of these are integral to the art of baking. The important catering segment based on grain flour, will be celebrated at the 40th edition of HostMilano, to be held at Fiera Milano, Rho in Italy during 20 th-24th October 2017.

The event will dedicate an entire area to the Bread Pizza Pasta segment.

Pizza has always been considered Italian cuisine’s Cinderella. However, in the past few years, it has renewed itself. It is now healthier, fresher, more natural, and most of all, more creative. Starred chefs and innovative pizza makers have put all their passion and love for this product into making this transformation possible.

They have changed the trends of haute cuisine, focusing on vegetables, quality of products, and venturing with combinations that aim at enhancing every single ingredient.

One example is the initiative promoted

by Chic —­­­ Charming Italian Chef – partner of Host2017 together with Apci, Identità Golose, Associazione Cuochi Milano e Provincia (Milan and Province Cooks’ Association), Appafre, and many others – which has brought three haute cuisine Chefs to three historic pizzerias to work on new versions of the most famous Italian dish in the world.

Bread-making and pastries are also involved in this same process, as they are taking the centrestage at the restaurants more frequently. That is why professionals, who have built their business on the art of bakery, must be prepared.

First of all, they must diversify their offering to tune into the desires of the customers who are more informed about

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and attentive to what they eat. They are also used to have everything in one place and immediately. But requirements can be different. Customers want fast service and instantaneous payments for a takeaway snack, but they also look for a cosy environment where to have a coffee, a cocktail, or a quick lunch or dinner.

Therefore, the venue goes beyond genres and definitions. It becomes a place where products of the confectionery, bakery, and ice-cream world are all available in one place.

The art of baking has become a business with an interesting potential, but it must be able to renovate itself and expand.

HostMilano can make this happen.

Here, one can find whatever he/she needs, from flours to semi-finished products for ice-cream, coffee toppings, from ovens to mixers, state-of-the-art cold rooms, furnishings and table sets. Many technological solutions would even give a peek into the future.

Events and Training Sessions HostMilano will provide commercial and hospitality companies with the points of references they need in this historical period of important changes.

The event will be enlivened by meet-ups with important professionals, seminars and in-depth insights with companies and associations of the industry, artists’

installations representing the spirit of the times, and starred Chefs’ cooking shows.

Among the various events of the trade fair (over 400 in the past edition), Cake Designers World Championship and World Trophy of Pastry, Ice Cream and Chocolate Championship – in collaboration with FIPGC - International Federation Pastry Ice Cream Chocolate – where 40 Italian teams will challenge each other are noteworthy.

Pizza enthusiasts must attend the European Pizza Championships, organised by the ‘Pizza e Pasta Italiana’ magazine, which will involve over 60 pizza makers hailing from all over Europe.

APCI – Association of Italian Professional Chefs – with Obiettivo Apprendistato (Apprenticeship Objective) organises at HostMilano a full-on casting event that will see talented newly-qualified Chefs working before a panel of professionals, who will then select the most convincing individuals to be trained at their company.

Cooks from the Chic – Charming Italian Chef – association will be advocates of sustainable cooking with the utmost respect for our health and environment for the first time at HostMilano with the ChicRespect brand.

P i l l o l e d i P r i m o P i att o, t h e f re e monothematic seminars on the various aspects of the professional pasta industry, organised by APPAFRE (Fresh Pasta Producers’ Association for Small and Medium Businesses) in collaboration with the PRIMO PIATTO pasta-making school, will make its return to the trade fair.

This year’s edition, “Il pastaio 4.0” (pasta maker 4.0), will see new techniques and technologies taking centre stage.

(For further information, visit www.host. fieramilano.it)

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Bringing the Best of Bakery & Allied Industry The three-day exhibition in Mumbai will have international brands and world’s leading solution providers pertaining to the bakery industry displaying their latest products on the show floor

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he Bakery World Expo 2017, India’s gain a foothold in the fast-growing bakery only business platform serving industry,” said Anuj Mathur, Managing the entire value chain of bakery, Director, Reed Manch Exhibitions, the co nfe ct i o n e ry, m a n u fa ct u r i n g organiser of the show. and trade, is all set to showcase bakery “It will offer considerable business machineries and other advanced products potential and opportunities. I am very happy of international brands and world’s leading to see that major government associations solutions providers at the show floor. The are also supporting our first edition of the event will take place at Bombay Exhibition show. We are also ready to roll out the first Centre, Goregaon (E), Mumbai during 15th- business match-making service in the show INDIA'S FIRST INTERNATIONAL EVENT ON THE 17th June 2017. where exhibitors, visitors and delegates can ENTIRE VALUE CHAIN OF BAKERY & The three-day exhibition CONFECTIONERY MANUFACTURING & TRADE pre-fix their meetings before and conference will bring the show and get sufficient together over 100 exhibitors time to network and interact the Bakery from India and other nations World on one-on-one basis,” Mathur Expo including China, Japan, Italy, added.

Explore | Discover | Shop Singapore, Germany, France Assocom Institute of Bakery and USA. With over 150 live 15 16 17 JUNE 2017 Technology and Management BOMBAY EXHIBITION CENTRE machineries, the show expects MUMBAI, INDIA (AIBTM) has also collaborated to attract over 5,000 national with the show. Major players and international visitors. TheItBakery World Expo 2017 in the industry from across will facilitate the display TheofBakery World Expo 2017 (BWE) is India’s first international event on the entire value chain of Bakery & Confectionery industry. The the 3-day exhibition and conference will bring world, including Standard Machinery wide range of products including bread, together hundreds of baking professionals, industry experts, entrepreneurs, traders, Marketing Co., SAS Bakery Equipments, investors, decision makers, manufacturers and customers. biscuits, baking materials, bakery ingredients, Adani Wilmar Ltd., Kanchan Metals Pvt. Ltd., Why The Bakery World Expo? equipment, processing, packaging solutions, Baki Packi Pvt. Ltd., Camlin Fine Sciences, logistics solutions, technologies, other and Naik Ovens, among others, are set to It's a National Only International supplies and many more. True Business Event Event Platform participate at the event. A good number Major industry and government of company directors, senior managers, associations including Society of India Bakers Ideal Business Trade managers, consultants for major FMCG & Matchmaking Conference (SIB), National Restaurant Association bakery brands have already registered to of India (NRAI), National Small Industries Mandeep Rupal Akshita Kapoor visit the show.

FOR DETAILS,Hoteliers T : +91 9811190508 T : +91 9811715124 Corporation (NSIC), Poona CONTACT: E : akshita.kapoor@reedmanch.com E : mandeep.rupal@reedmanch.com Co m p l et i n g t h e s h ow w i l l b e Th e Association (PHA), Hospitality Purchasing Bakery World Forum, which will discuss the Managers’ Forum (HPMF), Wheat Products challenges and opportunities in the sector.

Promotion Society (WPPS), and Hotel and It will act as a knowledge-sharing platform Restaurant Association (Western India) where visitors and delegates can gain (H&RA) are lending their support to the insights through live panel discussion and Bakery World Expo. informative sessions from industry pioneers.

“The Bakery World Expo is going to be The Bakery World Expo 2017 will offer the biggest business platform dedicated to an excellent opportunity for networking the bakery industry. The best thing about and reaching out to the right audience. this show is several international players It aims to facilitate vibrant dialogues are debuting in the Indian bakery market. between exhibitors and visitors; providing Hundreds of national and international them learning and knowledge sharing baking professionals, decision makers, opportunities. manufacturers and suppliers will be there (For more information, please log on to to upgrade the market and learn the latest trends, meet key packaging players and www.thebakeryworldexpo.com) n www.TheBakeryWorldExpo.com

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EVENTS’ CALENDER Thaifex- World of Food Asia 2017 31 May- 4 June 2017 Impact Challenger & Exhibition Centre Bangkok, Thailand www.worldoffoodasia.com The Bakery World Expo 15-17 June 2017 Bombay Exhibition Centre, Mumbai, India www.thebakeryworldexpo.com Heimtextil India 20-22 June 2017 Pragati Maidan, New Delhi, India www.heimtextil-india.in.messefrankfurt.com Ambiente India 2017 20-22 June 2017 Pragati Maidan, New Delhi, India www.ambiente-india.in/ Bakers Technology Fair 7-9 July 2017 CODISSIA Trade Fair Complex, Coimbatore, Tamil Nadu, India www.bakerstechnologyfair.com Thailand Retail, Food & Hospitality Services 2017 13-16 July 2017 Bangkok International Trade & Exhibition Centre (BITEC) Bangkok, Thailand. http://www.thailandhoreca.com

F&B pro + Hospitality Expo 2017 3-5 August 2017 Dr. Mukherjee Indoor AC Stadium, Panaji, Goa, India www.trinityworld.biz

MIFB 2017

9-11 Aug 2017 Kuala Lumpur, Malaysia www.mifb.com.my

HOTELEX CHENGDU 2017

11-13 Aug 2017 Chengdu Century City Int’l Convention & Exhibition Center Chengdu,China http://www.hotelex.cn/

Hong Kong International Tea Fair

17-19 August 2017 Hong Kong Convention and Exhibition Center Hongkong www.hkteafair.com

Vitafoods Asia

5-6 September 2017 Expo & Convention Centre at Marina Bay Sands, Singapore http://www.vitafoodsasia.com

Food & Hotel Thailand 2017

6-9 Sep 2017 Bangkok International Trade & Exhibition Centre (BITEC) Bangkok, Thailand www.foodhotelthailand.com

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Chef Alisha Faleiro is the Winner of Callebaut Patissier of the Year Chef Alisha Faleiro became the winner of the inaugural edition of the Callebaut Patissier of the Year competition, the Zurichbased Barry Callebaut Group, a leading manufacturer of highquality chocolate and cocoa products, recently announced.

Th e two - d ay co m p et i t i o n solely dedicated to the art of chocolate, provided a chance for aspiring Pastry Chefs and chocolate professionals to win further credentials for their professional careers, overseas exposure and training. The competition was organised around the theme ‘The Heritage of Great Taste.’

A few shortlisted Chefs from leading hotel chains participated at the two-day contest; pushing the creative quest beyond all boundaries in search of ‘The Heritage of Great Taste’ and celebrating the fusion of tastes, textures, culture, ethnicity, diversity and rich history of India.

“With this competition, our goal is to

give a platform and showcase the Pastry Chefs and chocolatiers of the future,” said Pascale Meulemeester, Vice President for Global Gourmet, Barry Callebaut AG. The contest was held in Mumbai on 19th & 20th April 2017.

“We look forward to bringing more such editions and competitions to India and encourage the creative talents of chocolatiers and pastry professionals around the country,” Denis Convert, Vice President for Gourmet, Barry Callebaut Asia Pacific, added.

Under the guidance of experienced jury members like Avijit Ghosh, The Leela Palace Bangalore; Chef Vivek Kadam, Grand Hyatt Mumbai; Chef Niklesh Sharma, Academy of Pastry Arts; and Chef Parvinder Bali, The Oberoi Centre of Learning and Development; chocolatiers and Chefs played with colours, shapes, scents and textures to explain the audience how natural products are shaped and transformed into a delightful story with cacao and chocolate at the heart.

“Passion for sweets and chocolates is an age-old tradition in India. But the new Indian millennials crave a new chocolate experience, one that has international flavours, fusions and artistry. Consumer interest is huge and chocolate presence in hotels, pastry shops and ice-cream centres is growing dramatically around the country.

With Callebaut Patissier, we are just at the beginning of tapping this booming market,” Meulemeester added.

IBIE Named Among 50 Fastest Growing US Trade Shows Building on the record-breaking success of its 2016 event, the International Baking Industry Exposition (IBIE), commonly known as the Baking Expo and North America’s largest baking industry event, was honoured by Trade Show Executive (TSE) as one of the fastest growing shows in the publication’s ‘Fastest 50 Awards.’

I B I E 2 01 6 , h e l d at t h e Las Ve g as Convention Center, was the largest show in terms of show floor and exhibitors in IBIE’s history, with more than 1,000 exhibitors, up 28 percent from 2013.

It covered more than 700,000 square feet of exhibit space. Attendance in the 2016 edition of the show increased by 9 percent compared to the 2013 edition of the show, with approximately 23,000 registered attendees from more than 100 countries looking for the latest ingredient, equipment, technology, packaging and supply solutions.

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I B I E , s p o n s o re d by t h e A m e r i ca n Bakers Association (ABA), the Baking Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America (RBA), is recognised worldwide as the grain-based food industry’s largest, most comprehensive trade event.

A ‘working show,’ where millions of dollars of business is conducted daily, IBIE brings the entire professional baking community together, offering the complete range of equipment, supply and ingredient solutions and showcasing the newest baking technology in 700,000 net square feet. The triennial event will next be held in Las Vegas, Nevada in September of 2019.

Atte n d e es i n c l u d e e m p l oye es of: wholesale bakeries, suppliers and distributors; supermarket chains, central bakeries and commissaries; supermarket in-store bakeries; multi-store and single unit retail bakeries; intermediate wholesale

bakeries; donut, pie and cookie retailers; cake and cupcake shops; foodservice operators; tortilla producers; biscuit & cracker producers among others.

Exhibitors include manufacturers and suppliers of: baking/food equipment and systems; of ingredients, flavourings, spices & fillings; of ingredient handling systems; of packaging materials & systems; of technology; of sanitation equipment; of transportation & distribution equipment; of refrigeration equipment; and of business services.

IBIE’s leadership provided an update on planning for its 2019 event, to be held once again at the Las Vegas Convention Center in September, and announced its new committee, dedicated to raising the bar.

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Premium Ready-to-Use Icing Brand Pettinice Back in India Much to the cheer of India’s bakery industry, the Bakels g ro u p, a l e a d i n g b a ke ry ingredient provider in the world, has announced the relaunch of its premium quality icing for cake decorating and moulding brand Pettinice in India.

“Pettinice is the world’s favourite RTR (ready-to-roll) icing fondant and it is one of our top products in our large product portfolio,” said Gaurang Bhasin, Head, Sales & Marketing , Indo Bakels, a part of the Bakels Worldwide group, which is a group of 40 companies, manufacturing in all five continents and serving 120 countries.

“It is produced in Bakels, New Zealand and is exported across the globe. Pettinice has been in India for many years until a few years back when we were unable to import. After due approvals from FSSAI (Food Safety and Standards Authority of India), we are now back with a bang with a lot of excitement among the icing community,” Bhasin explained.

“We are happy to have this product back into our offering along with our exciting range of fruit fillings, glazes, gels, fat-based creams, bread improvers, ice cream stabilisers, cake mixes, toppings and emulsifiers. We are en-route to exponential growth”, Gaurang added.

Cake of Gold DoubleTree by Hilton Hotel Pune-Chinchwad recently showcased one of the most expensive cakes ever created in the city. Priced at Rs. 1 lakh plus taxes, the delicious cake was loaded with edible gold, Swiss chocolate and hand-sculpted fondant among other premium ingredients.

Ingredients for this majestic cake, created by hotel’s Pastry Chef, Mohammed Shahid, were sourced from different parts of the world. While the ‘Elle & Vire’ gourmet butter with 82 percent fat came from France, aged Philadelphia cream cheese was sourced from New York. Bailey’s Champagne (known to be one of the most expensive champagnes), Venezuela’s rick dark chocolate ‘Chuao Chocolatier’, Swiss chocolate ‘Felchlin’ from Switzerland, and mostly importantly ‘Gold Gourmet’ edible gold leaf and dust sourced from the US added to the taste and expense of the cake.

Britannia Signs JV with Chipita to sell Croissants FMCG major Britannia Industries Limited recently announced that it formed a joint venture with Greece’s cakes and confectionery major Chipita SA for the purpose of producing and selling ready-to-eat croissants in India.

“We are pleased to inform you that the company has signed today a joint venture agreement with Chipita S A, a Greek company, for the purpose of developing, producing and selling ready-to-eat long life filled croissants and any other products as may be agreed between the parties through a joint venture company in India,” Britannia said in its submission. The joint venture is named Britchip Foods Ltd. “Britannia will hold 60 per cent and Chipita will hold 40 per cent of total share capital of the joint venture company (Agreed Equity Proportion),” Britannia added.

The company said that the directors and board members shall be appointed by the companies in their 'agreed equity proportion.'

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“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.

Euro Foods Pvt. Ltd. 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 April-May ’17 Manmeen Kaur Sawhney : manmeen@eurofoods.co.in

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Industry Warms Up to Fortification of Wheat Flour Major wheat-flour brands and millers in India are set to fortify wheat flour with iron, folic acid and vitamin B-12, the Food Safety and Standards Authority of India (FSSAI) said in a statement, in the recent past.

Market leaders like the ITC, General Mills, Hindustan Unilever, Patanjali, and Cargill have agreed to start fortification of their flagship brands of wheat flour (atta) such as Aashirwaad, Pillsbury, Annapurna, Patanjali and Nature Fresh respectively.

They have already initiated the process and their fortified wheat flour would begin to be seen in the market in different regions by July/August and then scale up pan-India by December 2017, FSSAI said.

This decision is the outcome of a series of meetings convened by FSSAI over the past two months with related businesses, including medium and small industry players and development partners such as GAIN who have been associated with fortification of wheat flour over the past few years.

Several flour millers in Jammu and Kashmir, Madhya Pradesh, Rajasthan, Gujarat and Orissa are already providing fortified wheat flour. In several places in these states fortified wheat flour is readily available, FSSAI said.

Decision of market leaders would prompt and encourage

other flour millers to start fortification.

In a meeting with Pawan Agarwal, CEO, FSSAI, the food industry associations like the Roller Flour Millers Federation of India (RFMFI), Wheat Products Promotion Society (WPPS) and Society of Indian Bakers (SIB) conveyed their commitment to start fortification of wheat flour and other products such as biscuits, breads, rusks and cakes, at the earliest.

“FSSAI has also established a Food Fortification Resource Centre (FFRC) to facilitate and support food businesses in their fortification efforts,” Agarwal said.

Fortification of wheat flour with iron, folic acid and vitamin B12 offers one of the most feasible and cost-effective strategies to combat anaemia and other micronutrient deficiencies that impact more than 50 percent of India's population across the population groups and geographies; affecting all socio-economic classes. India has a fairly high consumption of wheat flour with an average per person consumption of about 200-250 gm per day, equaling to an overall annual consumption of 63.3 million metric tonnes (MMT).

Zu's Doner Kebaps Opens in Mumbai After tasting success with the food enthusiasts of Bangalore, popular Turkish fast food joint Zu’s Doner Kebaps recently opened its doors to Mumbaikars.

The Turkish chain has become an increasingly popular destination of fast food owing to its unique blend of spices and flavours. Zu's Doner Kebaps offers a scrumptious spread of Turkish kebabs and other delights with various condiments. Zu's Doner Kebaps is also the first chain in India to offer Kapsalon – a Dutch food item including the very flavoursome doner kebab.

"Zu's Doner Kebaps is an exceptionally cherished venture for me because culinary art has always been a deep ingrained interest for me. We garnered an amazing response from Bangalore and we are positive Mumbai is also going to love the food we are here to offer them; especially the Kapsalon which has been a super hit with people who enjoy doners,” said Zubair AH, owner, Zu's Doner Kebaps.

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Café Coffee Day Introduces New ‘Summer Chillers’ Café Coffee Day (CCD) has introduced a new range of beverages, which can make the scorching summers slightly refreshing and cool. Aptly termed ‘Summer Chillers’, the new range of beverages include frappes and slushes in unique flavours.

“This summer is going to be a hot one. With temperatures on the rise, we wanted to provide everyone with a summer getaway that is super close to home.

Customers can sit back, chill and cool off at their favourite CCD this summer as we have got a new and eclectic range of cool refreshing beverages,” said Venu Madhav, CEO, Café Coffee Day. The summer menu consists of six new chillers — two new frappes, two fruit-based refreshers and for the coffee devotees there are two coffee chillers.

The new frappes are ‘Almond Rabdi Frappe’ and ‘Creamy Toffee Frappe.’ The Almond Rabdi Frappe brings the classic taste of the popular Indian dessert in a glass. It is a smooth chiller to down, served with a shot of whipped cream and

topped off with crunchy almond flakes. Creamy Toffee Frappe has got rich toffee sauce blended into a chilled frappe, topped with whipped cream and butterscotch.

‘Cool Jamun Slush’ made of Kala Jamun (Java plum) delivers the fruit into a soothing beverage. It combines the flavour of jamun with a zing of secret seasoning to revitalise the taste buds.

‘Sugarcane Refresher’ brings the all-timefavourite sugarcane juice, infused with lemon, spicy ginger and soothing khus.

‘Toffee Cold Coffee’ comes with layers of cold coffee with creamy toffee, served on a bed of ice. This chiller is topped off with foamed milk and a drizzle of cocoa powder.

Last, but not the least is the ‘Citrus Cold Brew Coffee,’ a signature cold-brew coffee blended with mandarin flavour and served on the rocks in a sugar-rimmed cup.

“The new Summer Chillers beverages menu has a variety of options for everyone that will appeal to different moods and tastes. It has got indulgent options like the coffee-based frappes to popular Indian refreshing fruit options to evolved coffeebased drinks. The range is truly one of a kind that offers a fusion of flavours,” Madhav added.

Lite Bite Foods Opens New The Artful Baker Outlet Lite Bite Foods (LBF), one of the fastest growing F&B retail companies in the country, recently opened its third ‘The Artful Baker’ outlet in New Delhi’s Vasant Vihar market.

Combining authentic techniques with quality ingredients and minimal yeast, salt, oil and no added flavours or preservatives, the breads of The Artful Baker are marketed as healthy. The bread menu included multi-grain bread, French peasant, whole wheat bread, baguette, focaccia bread, and gluten-free bread, among others.

Besides The Artful Baker, some of the other brands operated by LBF include Punjab Grill, Zambar, Fresc Co, Asia 7 and BottomsUp.

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REPORT

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India has One of the Fastest Growing Chocolate Markets

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hile the global chocolate confectionery market posts slow growth, new research from global market intelligence agency Mintel reveals that India is defying the odds. Indeed, India now has one of the world’s fastest growing chocolate confectionery markets.

In India, the sales of chocolate confectionery in retail markets grew by 13 percent between 2015 a n d 2 0 1 6 , followed by Poland which saw sales growth of 2 percent. In comparison to the rest of the world, Poland and India were the only two markets to see sales of chocolates grow in 2016, with sales in the United States (US), United Kingdom (UK), Germany and France flat over this period, while chocolate sales falling in Russia (-2%), Brazil (-6%), and China (-6%).

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Data from Mintel also reveals India’s chocolate confectionery market has had a strong CAGR (compound annual growth rate) of 19.9 percent, in retail market value, between 2011 and 2015, and it is expected to grow at a CAGR of 20.6 percent from 2016 to 2020.

When it comes to chocolate confectionery consumption (volume sales), it seems India is a nation of chocolate lovers. Mintel’s research reveals that India consumed 228 thousand tonnes worth of chocolate in 2016, according to Mintel’s estimates. Meanwhile, Australia and Indonesia consumed 95 thousand tonnes and 94 thousand tonnes worth of chocolate in 2016,respectively.

Marcia Mogelonsky, Director of Insight, Mintel Food and Drink, said, “Chocolate confectionery had an uneven year in 2016. Volume sales in developed markets remained flat, while the picture was a bit brighter in the emerging markets, like India, where sales generally fared better. Our research indicates that consumers in India believe chocolate to be beneficial and convenient – seemingly the key reasons behind the growth of the country’s chocolate confectionery market, both in value and volume.”

On the benefits of chocolates, Mintel’s research reveals that over two in five Indian consumers (44 percent) find sweet or sugary snacks like chocolates and cakes to be healthy, while over one in three (35 percent) Indians believe these snacks provide them with energy.

Overall, global launch activity in the confectionery category was somewhat restrained during 2016. The number of chocolate confectionery launches globally grew by just 3 percent between 2015 and 2016, with seasonal chocolate launches accounting for one quarter (25 percent) of global chocolate new product launches.

This was the biggest area of chocolate new product development (NPD) in 2016, according to Mintel Global New Products Database (GNPD).

Although still a small part of the chocolate industry, launches of chocolate confectionery with an organic claim increased 6 percent between 2014 and 2016. Mintel’s research shows that consumer demand is likely to be the major impetus for more conversion to organic offerings. In India, as many as 19 percent of Indian consumers would like to see a wider variety of natural snacks, that have no additives or preservatives, for instance.

“Providing organic cocoa is proving to be a challenge for the industry.

In order to satisfy the growing demand, it will become necessary for more cocoa growers to switch to organic farming methods. As interest in healthy sweets continues to rise, the availability of chocolate that offers organic or all natural positioning will be desirable as consumers look for better-for-you options,” Marcia concluded.

April-May ’17

(A Unit of Stec Hotelware)

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R E P O R T

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Service Charge is Voluntary

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fter the Union Government approved guidelines on service charge, the Food and Consumer Affairs Minister, Ram Vilas Paswan has declared in the recent past that the service charge on hotel and restaurant bills was absolutely voluntary and not mandatory. According to the guidelines, the column of service charge in the bill will be left blank, which the customers can fill up at their discretion before making the final payment. "Guidelines are being sent to states for necessary action at their ends," the minister tweeted.

According to the Minister, service charge should be paid as far customer’s discretion and hotels and restaurants within India should not decide “how much service charge is to be paid by the customer.”

According to a senior Consumer Affairs Ministry official, "If there is mandatory levy of service charge, customers can file a complaint in the consumer court."

Paswan had said that his ministry had chalked out an advisory on the service charge issue and it was sent to the PMO for approval. However, stringent action against the violation of this guideline cannot be imposed at present because of the deficiency in our consumer protection laws.

After the announcement of the Minister regarding service charge, many restaurant associations in India were quick to point out that guidelines were not laws. “Unless there is legislation to this effect, restaurants will continue to levy service charge,” stated

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Riyaz Amlani, the President, National Restaurant Association of India (NRAI).

In this regard, Dilip Datwani, President, Hotel and Restaurant Association of Western India (HRAWI), expressed his resentment. "It is sad to see constant demands being made from the hospitality industry on one issue or the other. One day it is about reducing food portions and on another day it is about terminating a legitimate charge. Service charge is a global practice and one that has been in force in India for more than half a century.

The charge is neither hidden nor disguised.

It is categorically and boldly mentioned in the menu. A customer patronises a food outlet with the full knowledge that he/she will be levied a service charge. It is not just

The Essential Difference In this regard, it is necessary to distinguish between service tax and service charge. Service tax is a tax levied by our Union Government on services provided. Presently, service tax is charged at a uniform rate of 15 percent throughout the country.

Those restaurants in India, which are airconditioned or have central heating facility, collects service tax from their consumers, which in turn is supposed to be deposited by the outlets concerned to the service tax department.

Service charge on the other hand has no legal validity in India. It is being charged by hotels and restaurants in India primarily as a convention.

hospitality, but many businesses levy such charges. We cannot understand why we are being singled out.”

According to Riyaz Amlani, 6 million people employed in the industry directly benefit from service charges and out of these, more than 60 percent employees were dependent on service charge to enhance up to 30 percent of their incomes.

Of course, adherence to these guidelines will negatively influence the restaurants’ and hotels’ revenues in India in the short-run, but at the same time it must be maintained through this guideline some amount of transparency in relation to service charge in the Indian food services industry has been introduced. There is no denying the fact that in India hotels and restaurants have been levying service charge arbitrarily, which generally ranges anywhere between 5-20 percent, and they never hesitate to impose it on their consumers even in cases where their services have been nothing short of abysmal.

Here it deserves a mention that the not so transparent practice of service charge in hotels and restaurants in the country has attracted the complaint of a number of consumer forums and associations.

In the long-run, however, the revenues of the restaurants and hotels operating in India would not be largely affected by adhering to this guideline as more consumers would be eager to visit hotels and restaurants if they know that they have the discretion to pay service charge and it is no longer compulsory. One can also say that the guideline to do way with service charge in hotels and restaurants in the country, if put into practice, can eventually give a fillip to the eating out culture in the country, though the results may not be immediate.

However, there can be snag in this too. The restaurants and hotels can easily cover the immediate possible loss from the withdrawal of service charge, by increasing the prices of their food & beverage products, in case the demand for their products is fairly inelastic among their target consumers. If this is being done, the consumers can hardly benefit from this development.

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FA C E T O FA C E

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Catering to Bakers and Chefs In the recent past, Bakery Review had an interaction with Christian Folden, Senior Export Consultant, International Sales and Export, Distributor Sales & Subsidiaries, of Arla Foods. We talked at length about the farmers-owned Denmark-based international dairy giant’s focus for the Indian market. The interaction presented useful information about the company’s ongoing endeavours for the India’s bakery industry. The excerpts of the interview follow: In how many countries Arla Foods has its presence across the globe and what is its strength/s?

Arla is present in over 80 countries globally.

Chefs and bakers can trust in Arla products as we are owned by farmers, we have over 100 years of experience, have a continuous commitment to natural ingredients and an ability to understand customer demands. That is why Arla is the preferred dairy provider for professionals.

What is the business focus of Arla Foods for the Indian market?

Name some of the important products which Arla Foods has introduced for the Indian market till now We have entered into both the retail and food service sector with our global brands Arla, Lurpak and Castello. It is important for us to have a separate strategy for each area. Our food service range is tailored to provide high quality products to inspire bakers and Chefs.

Our objective within the bakery sector is to provide outstanding quality go-to dairy products to support professional bakers and Chefs in achieving perfection in every cake or other dish.

We have seen extremely positive year on year growth – food service professionals in India are actively choosing Arla Cream Cheese and Arla Whipping Cream because they are 100 percent natural and versatile; providing high quality performance in the

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bakery sector.

Which is the target clientele of Arla Cream Cheese and Arla Whipping Cream for the Indian market?

Our target clientele for Arla Cream Cheese and Arla Whipping Cream for the Indian market is the Indian bakery sector. We are currently working with independently owned bakeries, bakery chains and bakeries within hotels. We have a specific range of products for food service and bakeries in particular as we realise the needs of professional bakers and Chefs are quite different to consumer needs in retail. Therefore it is important for us to have a range where the packaging and products are completely tailored to the needs of Chefs.

What is the potential of your company’s Cream Cheese and Whipping Cream for the Indian market?

We see a great deal of potential for both Arla Whipping Cream and Arla Cream Cheese because these provide Chefs with quality ingredients to improve the taste of their dishes.

Also throw some light on the USP of Cream Cheese and Whipping Cream of Arla Foods, in the context of the Indian market Arla Whipping Cream is perfect for desserts, cakes, ice-cream and whipped cream. In fact,

it has the best whipping time in test, and maintains a stable foam. Our cream is also perfect for thickening all types of sauces, including balancing sauces for use with sour ingredients, because it lets the aromas of other ingredients come out.

Arla Whipping Cream allows you to easily achieve quick and tasty results and it has a fresh and natural white colour. Succinctly, fast whipping time, quick and tasty results,versatility, natural and fresh look which appeals to customers are important characteristics of Arla Whipping Cream. No wonder, it is the choice of a large number of Chefs.

For more than half a century, Arla has produced cream cheese based on 100 percent natural ingredients. This gives our cheese a unique, fresh and creamy taste and a soft, smooth consistency with great spreadability, even when it is right out of the fridge. Arla Cream Cheese is a favourite of many Pastry Chefs, as it enables delicious cheesecakes to be made simply by altering a few ingredients in the topping. Arla Cream Cheese is also versatile and can be used for many different dishes and cakes.

What are the future plans of Arla Foods for the Indian market?

For the Indian market, we will be a strong partner for our customers. Our ambition is to inspire Chefs and bakers to achieve perfection in every dish through our food service range.

Our aim is to become the preferred partner for food service professionals in India. n

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S T O R Y

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The Rise and Rise of QSRs Due to some favourable socio-economic factors, India’s QSR market is growing impressively. According to an ASSOCHAM’s report dating back to 2015, the quick service restaurant sector in India was growing at a CAGR of 25 percent, and was likely to touch Rs.25,000 crore mark by 2020 from Rs.8500 crore in 2015. Ashok Malkani explores the happening QSR business scenario in India, where several international brands like McDonald’s, KFC, Subway, Domino’s Pizza and others have established themselves and by tailoring their offerings to Indian tastes, they have scripted or are scripting success stories in India’s QSR business.

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arge youth demography, shortage of t i m e a n d g row i n g t re n d of experimentation is making burgers and pizzas the favourite snacks among many urban Indians, which is amply manifested by thick crowd of all ages at the outlets of McDonald’s, Subway, Pizza Hut, Domino’s, etc. across the metros of urban India. And this trend is percolating to smaller cities and towns of the country too.

An Impressive Growth Story With up to 60 percent of our population being under 30 years of age, and with many of them having shortage of time and influence of western eating habits, it is but natural that they would opt for quick and tasty bites at QSRs at pocket-friendly prices.

The increase in disposable incomes in select but sizeable pockets of urban India during the last decade-and-a-half has also contributed to the growth of the QSR segment in India. The number of Indian households with an annual income of over 5,000 USD has increased over the past decade, resulting in private consumption to double than that of a decade ago.

It is no wonder that according to a report

by CyberMedia Research (CMR), the market

April-May ’17

for organised food service industry in the country will reach 33 billion USD by 2020, with QSR segment likely to attain a figure of 4.1 billion USD by 2020. This data may excite many new players to enter India’s promising QSR segment with their burgers, pizzas, sandwiches, patties or croissants in the near future.

It could be said that the entry of McDonald’s into India in 1996 gave a huge momentum to the QSR business in India. Since then several global QSR brands have set shop in India.

Besides, McDOnald’s amazing growth story in India, another multinational player which has a super successful run in the Indian market so far is Domino’s Pizza. The chain entered the country in 1996. Till 28th May 2017,there was a network of 1127 Domino’s Pizza outlets in India, which were spread across 30 states and union territories, covering 265 cities throughout the country.

What is more, in FY 2011, the store count of Domino’s Pizza in India was only 378, which further indicates the chain’s stupendous growth story in India during the last six years, and also the growing popularity of pizzas in the country during the recent years. Moreover, in 2015, India became the second largest market for Domino’s Pizza; only preceded by

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the market of the pizza chain in the US. Here it deserves a mention that the 1000th outlet in India carrying Domino’s Pizza brand name was a reality by February 2016. Domino’s Pizza accounts for more than 70 percent market share of the chained pizza market in India.

Here it deserves mention that QSR is a price-sensitive segment that caters mostly to the youth though not so young people in urban India are also seen crowding the QSR outlets.

However, all said and done despite its impressive growth, the QSR segment in India is still at a nascent stage. There is therefore, in the light of favourable socio-economic conditions pertaining to the growth of QSR business in urban India, lies immense untapped potential for growth in this sector. In fact, with the US and European markets now saturated, the Indian sub-continent provides ample opportunities for the growth of the QSR business.

Zubair ah - Founder, Zu’s Doner Kebaps, talks about several attributes of QSR segment.

“With a very fast-paced life, people tend to eat something which is served fast, and maybe have it on the go. As the prices of QSR players are competitive, people can easily try out for more items from the menu. For QSR, without

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Zubair ah the high overheads of running a traditional dine in restaurant, has less turnaround time for break-even, and here you can be experimentative and creative on the space and on the menu,” he disclosed.

“But being cost-effective and costconscious does not mean that one uses substandard things to meet the low price. As far as we are concerned we use better quality

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bakery revie w products and thus have better produce. One way of ensuring healthy food is by avoiding too much oil and fat. Grilling the meat with minimum oil ensures not only healthy product but also gives it a nice taste,” averred Zubair ah.

Krishna Rao, F&B Manager at Corinthians Resort Pune, stated, “There are several factors responsible for the growth of QSR segment in India.” According to him, firstly, it is easier to get capital for QSR outlets by companies as compared to a traditional restaurant, secondly the increase in income and changing demographics have increased the demand for QSR segment in India during the recent years, and thirdly investment in cold chains has improved availability of good quality raw materials at reasonable prices, which has given a fillip to the growth of this sector.

However, with health consciousness gaining momentum, QSRs which would provide nutritious items on the plate are expected to have an enduring success story in the Indian food service industry.

According to Kshitiz Shekhar, Executive Chef, Hotel Marine Plaza Mumbai, “Today,

Kshitiz Shekhar running a successful QSR has become similar to running a wine business, where nuances like weather patterns, soil conditions, and when and where the grapes were picked become critical to the business. Today success in QSR business in India is about understanding what you are putting on your plate. What is its nutritional value? Where does it come from? How is it prepared?”

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Mohammed Shahid

Dishes Preferred To prepare a menu for a QSR in this age of aware and discerning consumers, one must be aware of the favoured dishes of the guests.

Besides, the players also need to have to be aware of the psychology of the individuals.

The names of the dishes also play a role in contributing towards the attractiveness of the menu. For example, panner tikka burger or chicken tikka burger are names which can create instant connection to the palates of the majority of guests, in the Indian QSR segment.

So which are the favoured dishes of the customers visiting QSRs in India? “QSR customers today prefer dishes which are less messy to eat, can be eaten on the go, and which are filling for either a light dine or snack. Dishes like rolls, burgers, sandwiches, pizza have always been dominant players in the QSR segment,” stated Zubair.

“When it comes to winning over customers with your menu offerings, you must pay close attention to recent food trends. You must serve what your potential customers crave for, and present them in a creative way. This is, perhaps, the first step to drive impressive footfalls and boost sales,” opined Krishna Rao. “Indian food is still the preferred choice among guests. That is the reason why most international QSR chains coming to India have to Indianise their regular dishes. Remember McDonald’s had to come up with McAloo Tikki to sate the Indian consumers,” Chef Mohammed Shahid, Pastry Chef, DoubleTree

by Hilton Hotel Pune-Chinchwad observed.

“Some of the most popular take out at

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bakery revie w fast food joints in India are French fries, burger, fried chicken, pizza and sandwiches,” added Kshitiz.

“French fries are normally paired with other snacks or meals. I believe, McDonald’s French fries are the most ordered out in India’s fast food segment. Whether working or driving or seeing a movie, it is relatively convenient food choice to nibble on,” he explained.

“McDonald’s Big Mac is always considered as one of the popular meals in India’s QSR segment, perhaps its popularity is next only to its McAloo Tikki,” Kshitz averred while stating that “Fried chicken is the most popular source of protein in various fast food establishments across the country.”

“With numerous pizza outlets there can be little doubt that it is one of the most favoured fast food in India. Sandwiches are also among the favoured fast food items among the Indian customers,” opined Kshitz. Just like burgers, sandwiches of different varieties and flavours have come in.

Health Consciousness Since healthy food is becoming a prime concern across urban India, clean eating and having food made from ingredients that are free of additives and other artificial components are also becoming the preferred choice. This consumer choice is getting reflected in the Indian QSR segment too.

“The awareness towards health food is increasing in India. The trend is now towards food and beverages that are considered wholesome and bereft of artificial colouring

and other chemical additives. ‘Fresh’ is the new mantra, especially among the younger generation,” proffered Mohammed Shahid.

“If you want to attract customers to your outlet these days you have to use better quality produce and products. Being in the QSR segment you have to be price conscious as well as product conscious. With people becoming more health conscious, it is necessary to substitute less healthy products with healthier ones. You must also avoid using too much oil and fat. For example, grilling the meat with minimum oil can present a healthy food which tastes nice too,” declared Zubair.

“At all our outlets, we use only grilled meat, which avoids the high usage of oil and fat. The mayo we use is in-house, thereby ensuring its quality. We also offer wheat and multigrainbased breads as options. The meat purchased for us is farm raised. We offer salads with daily farm purchased vegetables, and grilled chicken, which is not just healthy but quite filling also,” Zubair elaborated further while talking about the health attributes of the products from Zu’s Doner Kebaps.

“The real food concept now goes beyond avoiding additives and removing certain ingredients. It has now become necessary to ensure that the food contains authentic ethnic, regional and local ingredients,” iterated Kshitiz.

In regard to health consciousness, McDonald’s, which was believed to be offering food that caters to our palate but not health, is said to be working on its recipes and menu choices to gratify the customers’ demand for healthy food.

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McDonald’s claims that it has made several nutritional improvements. The sodium content across sauces, buns and McNuggets is down by 10 percent and in its fries by 20 percent. The oil content in the sauces, it claims, has come down to 25 percent from 67 percent, which practically brings down the calories by up to 40 percent in the sauces.

Aditya Kharwa, Director, Business Operations (Rest of West), Hardcastle Restaurants Pvt. Ltd (HRPL), a master franchisee for west and south India operations of McDonald’s Restaurants, claims that they have pioneered the low-fat mayonnaise in the Indian QSR space.

Tailoring to Indian Tastes The QSR segment in India is marked by the presence of 90 to 100 brands, with around 3000 outlets spread across India. To tackle or supersede competition, most of the QSR players are presenting their products in such a way that they can attract their target market.

Tailoring the offerings to suit the Indian palates is now a very much established trend in the Indian QSR business.

“We also offer customisation, but frankly,

April-May ’17

we have variations only on limited items and in limited quantity. Too many variations break the flow of the serving of menu,” averred Zubair.

“Indianisation of offerings has become necessary for international QSR brands to succeed in India. Some years back, when Taco Bell opened its outlet in Bangalore, about 2,500 customers per day lined up to try the

Tex Mex burritos and quesadillas, helped out by employees hired to explain what exactly burritos and quesadillas are! But Taco Bell’s parent company had to eventually come up with a bunch of special menu items designed for the local palates: crunchy potato tacos and extra-spicy burritos filled with paneer,” observed Krishna Rao.

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C O VE R

INVITATION S T O R Y

India Pastry Cup 2017 National Pastry Team Selection for which will be held in Singapore during FHA 24-27April 2018

It's a Team Competition Team of 2 Professional Chefs from same organization represent themselves as a Team.

Participating Team Chefs should be providing us a complete set of their Resume, Profile Picture in Chef Jackets, Few pictures of their work. Last date for submission is 25th June, 2017.

Winning Team will represent India at Asian Pastry Cup 2018 which will be held during Food & Hotel Asia 2018 Show in Singapore on 24-27 April 2018.

Who Can Participate?

The Indian selection competition is open to Pastry & Bakery Professionals who are citizens of India.

Time : 8:00 am - 6:00 pm

Menu � Sugar Display � Chocolate Display � Chocolate Cake � Plated Dessert

1 no. (Min Height 120 cm) Pastillage not Allowed 1 no. (Min Height 120 cm) 2 no. Cakes (1 for Judging & 1 for Tasting) 2 no.

(1 for Judging & 1 for Tasting)

Dates : 18th & 19th,July, 2017 (Thursday & Friday) Venue: Academy Of Pastry Arts India (Gurgaon Campus)

Jury Panel includes Chef Vincent Bourdin - Director Asian Pastry Cup - Singapore Chef Avijit Ghosh - Corporate Pastry Chef - Hotel LeelaVenture Ltd Chef Parvinder Singh Bali- Corporate Chef - The Oberoi Centre of Learning and Development Chef Emmanuele Forcone - Chief Jury for the World Pastry Cup in France 2017

In Association with

www.bakerymag.com

All Pictures shown above are for illustration purpose only.

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For further details write to : sanjayhammer@gmail.com

April-May ’17

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bakery revie w “Customisation is a crucial strategy in the global fast-food business. American chains are bringing burgers and pizza and chimichangas to Asia, but they are also adapting to their new markets, coming up with hybrid food products which the folks back home don’t hear about,” explained Rao further.

“Asia is the fastest-growing market for American fast food, and all the chains trying to find a place there are scrambling to come up with new dishes to please local tastes.

Taco Bell and McDonald’s are aware that India is a tricky market. Hindus don’t eat beef. Muslims don’t eat pork and a sizable percentage of the country doesn’t eat meat at all. Fried chicken was a safe bet for KFC for the Indian market but it also caters to vegetarians with a veg thali, a vegetableand-rice mixed plate, and the Chana Snacker, a chickpea burger with Thousand Island dressing,” analysed Kshitiz.

“Though the Indian Subway menu has the same turkey and tuna sandwiches as in the US outlets, its roast beef is nowhere to be found in the Indian menus. Moreover at franchises from Chennai to Chandigarh one

can order a chicken tikka sub,” affirmed Mohammed Shahid.

Overall, we can say that the QSR business in India is not only growing impressively but has lots of untapped potential for growth.

More price-friendly options can lead the Indian QSR business to tap our vast but largely untapped market of rural India in a big way. Moreover, it is the opportune time for many Indian burger and pizza players to give serious competition to the multinational QSR giants by offering these foreign fast

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food products with local touch and by sprucing their burgers and pizzas with healthy ingredients.

Yes, simply Indianising the tastes is not enough for a country like India, where there is no homogenous Indian taste as such, and where there are diversified palates across its geographies. Here QSR outlets catering to the local tastes of the geography where it is positioned is likely to be the next evolutionary step in the fast evolving QSR business of India. n

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April-May ’17

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B U S I NE S S

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The Recipe for Successful Bakers Bakery business in India has huge growth potential. Starting a bakery business also requires a modest capital. That is probably one of the reasons behind the galore of home bakers across the Indian bakery industry.

But to succeed in bakery business, especially with limited funds, an entrepreneur not only requires personal involvement, hard work and creativity, but proper training is also needed. Ashok Malkani tries to find the ingredients that make for a good baker.

T

he Indian bakery industry is going through impressive growth, and more importantly it holds impressive growth potential for the future. The reasons could be abundance of nuclear families in urban India, which is leaving people with less time to cook elaborate dishes, change in eating habits of urban India due to the influences of globalisation, Internet and television, and also the increase in disposable incomes among a sizeable section of urban India during the last decade.

But simply a great growth potential for the Indian bakery industry doesn’t automatically entail a rosy picture for entrepreneurs venturing into the Indian bakery industry. Hard work, innovativeness and knowledge of the intricacies of baking business are prerequisites for an entrepreneur to succeed from his/her stand-alone bakery unit.

“While recognising the growing demand among people wanting to be educated in bakery business, many bakery institutes have boomed in India during the recent years. They are offering a range of courses.

These institutes provide various diplomas and certificates to the learners, based on their interest. There are institutes which offer in-depth and intensive learning and sharing of experiences that includes both theoretical knowledge as well as a platform of immense

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practical opportunities,” declared Chef Sukhdev Singh of Grand Mercure Mysuru .

“There are multiple institutions in India and abroad which are specialised in bakery & confectionary. They provide expert training in various nuances of bakery business.They have vocational classes with the best pastry and

confectionary Chefs,” disclosed Mohammed Shahid, Pastry Chef from DoubleTree by Hilton Hotel Pune-Chinchwad.

“There are several high quality institutes around the world – such as Le Cordon Bleu, Culinary Institute of America (CIA), Les Roches, Le Notre Culinary School, to name a

April-May ’17

B U S I NE S S

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Gopal Jha few – which provide training and education in bakery and patisserie. These institutes keep up to date with the trends and provide not only conventional but also the latest equipment, technology and ingredients to their students to ensure they are well prepared to join the industry immediately on completion of the course,” noted Siddharth Anand, Executive Pastry Chef , Sofitel Mumbai BKC. But in India also there are a galore of institutes which can train you to become

April-May ’17

an expert baker. Bakery Chef Anabarsan, Sr. DCDP (Demi Chef de Partie), The Woodrose Club, Bangalore, disclosed that there are several institutes in Bangalore and across other places of India where one can specialise in bakery production. “There training is provided for basic baking with theory and practical classes, followed by training in specialised skills such as sugar garnishes, chocolate carving and fondant work,” he affirmed.

“Bakery education is going to be the next most talked about education with more and more people taking immense interest in this form of art. In every sense, this is an art. There are specialised schools in pastry making, the best being in South East Asia and Paris — the homes of finest pastries. Training provided varies from basics to nuances of modern pastries, and courses range from 3 months to a year,” maintained Chef Anirban Dasgupta, Hyatt Regency Pune.

Us and Them There are several Chefs who have been trained abroad. Often customers feel that international institutes impart more knowledge and skill to the Chefs. Is this

thought process relevant?

Gopal Jha, Executive Chef, Grand Mercure Bangalore, believes that this is true. According to him, international institutions impart better knowledge, on an average. “Academic opportunities in countries like the US, the UK, France, and Switzerland rank way ahead of the academic facilities and funding offered in India, as far as the field of bakery and pastry making goes. This is the primary reason for the migration of Indian students abroad,” he

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Anirban Dasgupta observed.

“When choosing a programme, especially at the graduate level, explore if the institute offers internships. For instance, the Les Roches, International School of Hotel Management in Switzerland, requires students to do three internships in the second, fourth and sixth semesters of the eight-semester programme, and students intern with world class hotels,” Jha added further.

“In India, there is a need to standardise the quality of hospitality education. And, students must be cautious of some of the hospitality institutions in the private sector before seeking admissions in them,” he advised.

Siddharth concurs with the view that international institutions are better than Indian ones. “However,” he added, “this is simply because the ingredients and equipment used abroad are of far more superior quality and are also more accessible. The pastry industry in India is yet to evolve and catch up with the latest global trends. A ‘patissier’ trained in a reputed institute abroad may find it challenging to work in an Indian environment, even in a five-star kitchen.”

Bakery Chef Anabarsan is also of a similar view. In his opinion, “Technical knowledge and the availability of modern equipments are the major differentiators between the west and India’s quality of bakery education. However, things are changing in India and now we have institutes that offer all the facilities and their approach is scientific with focus on in-depth ingredient knowledge, and on strengthening the theoretical & practical knowledge, which is the basis of good baking.”

“There is not much difference between abroad and here, but there are several renowned institutions abroad where we can get a more diverse knowledge about the world of desserts,” stated Mohammed Shahid.

Chef Vikas from The Westin Mumbai

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bakery revie w Garden City however, has a different opinion.

“Education to train in bakery products’ production in India is as good as being taught abroad. We are now equipped in terms of skills, aptitude, and ingredients. We are doing as good as them,” he asserted.

“In India, there are fewer options when it comes to exposure with the latest equipments used for producing baked goods. A majority of the latest equipment is manufactured abroad and it takes a while before they are brought into India,” Sanjib Chitrakar, Pastry Chef, Sheraton Grand Bangalore Hotel at Brigade Gateway stated.

“India now has numerous schools of international repute, focused on providing an exceptionally hands on and well-designed pastry programme; churning out budding Pastry Chefs and entrepreneurs. Till recently, students used to go to Europe for such training programmes, but many Indian institutes now invite expert faculty from Europe and the US to train their students. Indian institutes now have improvised infrastructure and kitchens dedicated to teaching the bakery skills in hands-on mode rather than in a classroom setting, which is enhancing the expertise and interest of the students,” elaborated Sukhdev.

Responding to Market Trends While education would train the Pastry Chef, there are the ever-changing palates of the customers to consider. How do the Chefs manage to keep up with these constantly changing tastes of the customers? To run a bakery and confectionery business successfully, an entrepreneur in the Indian bakery industry needs to be very much well aware and responsive towards the ongoing market trends pervading through the Indian bakery industry.

Chef Vikas “We try to sate the customers’ ever changing tastes by being constantly on the vigil and finding out from employees who serve them about their preferences. Once I come to know about the change in their tastes, I act on them quickly,” conveyed Gopal.

“I may mention that nowadays health has become of prime importance for the consumers. The Indian chocolate industry has made suitable changes to address this need,” he pointed out.

“The best way to be aware of the changing tastes is to speak with the customers and get to know their preferences. I ask them about the flavours they prefer in their desserts and then experiment with them to come up with a variety of desserts which they would appreciate,” stated Mohammed Shahid.

“Normally a team of Chefs come up with ideas of the ingredients to be used and the way they have to be used. Then the Senior Chefs and the HODs along with the F&B staff sample the trial dish. After their approval, this dish is put before the guests on a trial basis. If it meets their approval, we start the process of implementing it in the menu,” he explained further.

“Of late, the customers have become more health conscious thus there is more usage of gluten-free flour. Sugar-free desserts are a lot popular now. The use of biotic ingredients is also a trend now,” proffered Mohammed Shahid while discussing the evolving consumer trends in the Indian bakery industry.

“Our offering is mostly global but we utilise local ingredients like seasonal fruits to bring a different flair and dimension to the taste and presentation of the baked goods.

We also curate specialised menus as per the seasons to offer fresh and vibrant flavours for our patrons to enjoy and savour,” offered Sanjib.

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Anabarsan “In today’s world technology is advancing at a rapid pace, which helps improve the methodology and the taste of dishes. Along with this, the easy access to ingredients that are not produced locally is an added advantage. This enables us to create better products and stay in tandem with the latest market trends. Also, as a Pastry Chef, it is important for us to keep organising workshops to challenge ourselves and develop new recipes,” articulated Sanjib.

“Over the past few years there has been

April-May ’17

an observable trend of health consciousness amongst our restaurant frequenters. In order to incorporate their preferences we have introduced sugar-free and fat-free desserts, preservative free dishes, healthy multi-grain options in bread among other healthy products. Along with this, we have also incorporated options of organic ingredients,” asserted Sanjib.

“I may add that whatever the taste preferences, attention must also be paid to the presentation. As we are located in the culturally rich city of Mysore we do use local raw ingredients in our desserts, combining it with our French lineage. These creative and out of the box ideas are largely appreciated by our guests,” disclosed Chef Sukhdev.

“In the current scenario, there has been an increase in the demand for healthy desserts.

We too aim to create products that are sugar-free or contain less amount of sugar compared to conventional sweets. We are also working towards serving a special sugar-free menu,” he informed.

“It is essential for me to meet customers and introduce them to the innovations that have taken place in my kitchen at the Sofitel Mumbai BKC, and then get their feedback

Sanjib Chitrakar to better understand their preferences. This trend of getting customer feedback on our creations also helps us to constantly be on our toes to perfect our pastry innovations,” declared Siddharth.

“There are various twists that have made their way into the Indian confectionary world.

The introduction of herbs and spices is one such example. The traditional combination of mango and coconut is now given less preference to that of mango-basil; a regular pineapple cake is now revamped as a

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bakery revie w Roasted Pineapple Cake with freshly crushed peppers. Innovation is inevitable and imperative in this industry,” Siddharth expressed further.

“Guests are exploring more now. They are now not afraid to try something unusual and unique which could be a Bacon Ice-cream or Black Sesame Sponge. At The Westin Mumbai Garden City we adapt as per the guests’ requests and the trends in the market by challenging ourselves to strive for more,” averred Vikas.

“As people have become more health conscious they want to know what are they eating, how much carbohydrate, protein, fibre, etc. are there in the dishes being consumed by them. People are moving towards healthy options like vegan desserts, multi-grain muffin and quinoa Granola bar,” he observed.

“Constant innovation, travelling and discovering new food and cuisine styles on personal front has enabled me to keep myself thoroughly updated with what competition is doing, both nationally and beyond India,” elucidated Anirban.

“I would say that the hunger of constantly improving and reinventing ourselves, along with a passion to excel drives us every day to come up with new confectionary items,” Anirban added.

“Some of the key innovations, today, have been definitely due to the people’s health consciousness. Due to this we have moved towards healthier desserts. We at Hyatt Regency Pune believe in ‘Thoughtfully Sourced Carefully Cooked’ concept and hence we have introduced the Amrakhand Yoghurt Cake with Rajgira Crust,” elaborated the Chef.

“At The Woodrose Club we constantly innovate, with ingredients, recipes, and substitutes to meet the customers’ demands and changing tastes,” informed Anabarsan.

“Due to health consciousness among the consumers, we have curated recipes for cookies and muffins with millets, and we have been able to offer a range of baked goodies to people suffering from gluten intolerance. We have especially curated recipes for eggless cookies, for vegetarians. We use fresh fruits and honey to cut down or substitute sugars,” Anabarsan elaborated further.

Achievements of Chefs With constant demand for new desserts, the Chefs have not been lax in their efforts to provide their guests with finger licking delicacies.

Vikas claims that several of his dishes have proved popular in various venues of The Westin Mumbai Garden City. Some of them are: Strawberries Everywhere, Themed Brunches in the Coffee Shop, Chocolate Promotion, Sorbet & Gelato Fest, Mango Fiesta and Cronut Festival.

Chef Mohammed Shahid has the distinction of being responsible for the creation of the most expensive cake in the city. Priced at Rs. 1 lakh plus taxes, this luxurious cake, loaded with edible gold,

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Siddharth Anand Swiss Chocolate and hand sculpted fondant, contains key ingredients like Elle and Vire gourmet butter with 82 percent fat from France, aged Philadelphia cream cheese from New York with 52 percent fat, Bailey’s liquor, and finest champagnes among other premium ingredients.

“My latest achievement,” he disclosed, “was when I trained my staff about how to choose and procure good quality of bread

flour, superior quality of chocolate and different types of chocolates. I taught them how we can create fusion desserts such as: Alfonzo Mango Cheese Cake, Alfonzo Mango Pana Cotta, Green Tea Cheese Cake, Wasabi Pana Cotta, Jackfruit Pudding with Mango Jujubes, etc.”

“My latest achievement was when we brought in the holiday spirit at Sheraton Grand Bangalore Hotel at Brigade Gateway by inaugurating a 24 ft. ‘Gingerbread Castle,’ studded completely with a plethora of candies.

Involving over two weeks of construction, 80 sheets of plywood, three weeks of gingerbread baking & 64 kilos of candy, we created this gastronomical monument; offering an array of Christmas goodies & gift hampers. Also in the month of April, during Easter, we unveiled the largest Easter egg in the city alongside the sales of traditional Easter goodies, baskets and hampers for our patrons to take home,” offered Sanjib.

“Being a French hospitality brand, we at the Grand Mercure Mysuru aim to bring the best of the dessert selections to the city. Among our latest achievements is the introduction of a chocolate-based dessert ‘Choco Mania,’ which is an amalgam of

Sukhdev Singh Belgian chocolate mousse, white chocolate ice-cream and warm double chocolate flan,” affirmed Sukhdev.

It can thus be seen that to be a successful baker and to have a successful and thriving business in the confectionery field, it is best to be a trained baker with great responsiveness towards market trends. Education and training are both necessary to be a successful baker as does market savviness. n

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F O C U S

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The Chili from Tex-Mex Recently, Food & Beverage Business Review had an interaction with Ashish Saxena, CEO — Chili's India (South & West). Chili’s India is within the ambit of Chili’s American Grill & Bar, which is a leading American casual dining restaurant chain, with presence across more than 1600 restaurants in 33 countries worldwide including Canada, Mexico, Puerto Rico, Venezuela, Egypt, Kuwait, Russia, UAE, Germany, India, Japan, Singapore and South Korea amongst several others.

Tex-Mex Cuisine, a private limited company headquartered in Chennai and having its corporate office in Mumbai, holds development rights for Chili’s American Grill & Bar in West & South India. The southern & western markets for Chili's in the country are spread across Mumbai, Pune, Chennai, Hyderabad and Bangalore.

The interaction with the corporate honcho provided useful perspective about the evolution of the Chili’s brand in India. The excerpts of the interview follow: In how many cities of India do Chili’s American Grill & Bar have its brand presence? How many of these outlets are companyowned and how many are franchised operations?

Chili’s has 18 operating restaurants in India, spread across eight cities. We at Tex-Mex Cuisine own and operate 10 of these Chili’s outlets in South and West India, across five cities. All these restaurants are fully owned and operated by us.

When did the chain enter India and till now how has been it faring in terms of footfalls, revenues, and profits?

Chili’s brand began its journey in India in 2009, from Powai in Mumbai. We have had a tremendous response as is evident from the growth of the brand. We are today the single largest international casual dining chain in India.

What is the culinary focus of Chili’s American Grill & Bar 36

outlets? Has the chain tailored its offerings to suit the Indian palates? If yes, kindly elaborate in this regard Chili’s serves fresh American and Mexican cuisine. We have not adapted the flavours to suit the Indian palate. The reason is that Chili’s is a global chain spread across 33 countries in the world. We want a Chili’s guest to have the same experience across the globe. However, we have incorporated a number of vegetarian dishes in the Indian menu, considering our country’s dominant vegetarian population. These dishes have been adapted in close consultation with the Chili’s global culinary team to ensure the dishes are true to the south-western roots of the brand.

months.

Also, talk about the marketing campaign of Chili’s India. Kindly elaborate Chili’s is a 42-year-old casual dining brand, based in the US. The brand is spread across over 1600 restaurants, in 33 countries.

The challenge for us in India WAS twofold. Firstly, the awareness of the brand in the country was low, which we needed to

What is/are the short-term expansion plans of Tex-Mex Cuisine?

We are currently in the process of expanding our portfolio from 10 to 15 restaurants. Two of these are already in fit outs and another three will be starting in the next one-two

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bakery revie w address. Secondly, American and Mexican cuisine is not yet well-known or widely accepted in India. So our marketing approach has been to tackle these two key issues. We defined our marketing mission statement as ‘Chili’s is the only restaurant chain serving authentic American Tex-Mex cuisine in an environment where you can enjoy a slice of the American way of life’.

Th e n we s et o u t to co m m u n i cate this effectively through a campaign that leveraged both mass media as we all as local restaurant activation. The results have been fantastic— our awareness level has gone up and guests are seen appreciating the Tex-Mex flavours more than they did before. This year we are taking this even further and positioning Chili’s as the place to enjoy life. Our campaign ‘More

Life Happens Here’ had gone live from April starting with the Chili’s Stadium experience, which brings the IPL games to life on our 100 inch projector screens.

Also, throw some light on the recently introduced ‘Chili’s Stadium Menu,’ exclusively designed for this ongoing sporting season We have launched the Chili’s Stadium Menu to coincide with the cricket craze of IPL and the Champions Trophy. Many of our regulars frequent our restaurants during this time to watch the match and enjoy

April-May ’17

our food and drinks. With this menu, we have added a number of new dishes and platters. For example, the Kick Off Trio is an excellent start with crispy bacon, cheese crisps and chimichurri fries. Our Big Mouth Wings are tossed in honey-chipotle sauce and are perfect accompaniment to beer and cricket. The Crispy Seafood Trio brings fish, shrimps and calamari together in a shareable platter.

Besides these new dishes, the experience comes alive as we have converted the ambience of all our restaurants to give them a stadium like feel. You have to step in to experience this ambience.

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concurrently held with

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bakery revie w

A Short Journey Through Desserts

By Sharmila Chand

O

ne of the important market applications of dairy products in the food service industry can be found in desserts.

Tempting desserts with a focus on health are a big trend in the Indian food service industry. I recently spoke with Rohit Malhotra, Business Head, Barcelos India, and Syed Ali Naqvi, Pastry Chef, Radisson Blu Hotel New Delhi Dwarka, in this regard to know more about the prevailing trends in the world of desserts, in the Indian food service industry.

We also discussed the comparative importance of taste and presentation in desserts, the crucial factors that are being kept in mind while selecting desserts in the menu of the restaurants which are handled by the above-mentioned respondents, and also talked about some challenges towards dessert preparation in the context of the Indian food service industry.

The Dessert Trends “Chocolate of course is an evergreen ingredient in dessert. However, these days there is an increasing demand for cheese cake, mousse cake, etc. These days we are seeing customers in the Indian food service industry are also open to trying innovative desserts. We also work on a fusion dessert format to ensure that everyone always goes back happy from us,” explained Rohit Malhotra.

“We are focusing on old school desserts, and are pairing them with some modern /fusion desserts. We also work on improving our presentation techniques,” Malhotra articulated.

“Health conscious desserts without sacrificing the flavour of fresh berries and chocolate are in demand these days,” conveyed Chef Syed Ali Naqvi.

“When you are preparing a dessert for guests it should be low in calories and cholesterol. You should keep at least one sugar-free

“Desserts are an important part of the meal and a great way to end a perfect meal. Innovation is key to desserts and maintaining taste of desserts is important.”

Rohit Malhotra — Business Head, Barcelos India, New Delhi

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Recipe Choco Lava Cake from Barcelos White Flour – 1 cup Baking Powder – 1 tsp Baking Soda – 1 tsp Cocoa Powder – 6 tbsp Salt – A pinch Chocolate Chips – ¼ cup Cherries – ¼ cup Butter – ½ cup Curd – ¾ cup Caster Sugar - ¾ cup Milk – 1 cup Coffee powder – 1 tsp Method Pre-heat oven to 180 degree centigrade.

Sift together dry ingredients starting with white flour (maida), baking powder, baking soda, cocoa powder and a pinch of salt.

Mix together cherry and chocolate chips.

Mix milk with coffee powder and keep aside.

Beat together butter, sugar and curd till creamy.

Add sifted dry ingredients and coffee/milk alternately and mix well till you get a smooth batter.

Grease and flour muffin moulds with butter.

Pour 2 tbsps batter into the moulds and layer with cherrychocolate filling. Pour another 2 tbsp batter on top of it.

Bake for 10-12 minutes. and gluten-free dessert in your menu,” aired Syed.

Taste and Presentation The question of taste versus presentation is an important issue in the Indian dessert business, which also deserves exploration. “Taste has been always the king but presentation also plays very important role in desserts. Social media is playing an important role in the presentation of desserts,” stated Malhotra.

“The presentation of desserts works well on the social media,

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bakery revie w which induces a customer to an outlet. Many want to give the dessert a try because they have seen it online. However, it is the taste which will get repeat customers. Presentation is like marketing, which can facilitate selling,” explained Malhotra further.

“Of course, eye appeal plays a major roll on palates, so presentation is the very first thing that attracts people to a dessert and it is as important as the taste of the dessert,” proffered Syed.

Crucial Factors We also discussed with the experts the crucial factors, which are being kept in mind while selecting desserts for their restaurants’ menu. “We keep in mind our recurring customers that are loyal to the brand. Our desserts are designed while keeping in mind popular & trendy elements, yet at the same time, we stick to old-age favourites like chocolates, mango, cheese cake, nuts, etc. Portion size and pricing play key roles in our desserts,” elaborated Malhotra.

“The major factors while selecting our desserts are their market, merchandise, and saleability. Remember that your menu is your most important internal marketing tool and it should be fully used to market your dessert offerings,” explained Syed.

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“These days all three factors — taste, presentation and health quotient — are crucial in desserts’ preparation in the Indian food service industry.”

Syed Ali Naqvi, Pastry Chef, Radisson Blu Hotel New Delhi Dwarka.

Challenges in Dessert Preparation The challenges towards creating delectable desserts are also not few. “The challenge to satisfy palates of the guests using small quantities of desserts is also there,” offered Malhotra, while elaborating that despite the popularity of new-age desserts, the traditional desserts still have their dominant position in the Indian food service industry. “I think that the traditional desserts still dominate the Indian desserts market and it can sometimes be a task to convince the customers to try something new and innovative,” opined Malhotra. ”Yes, a Chef faces so many challenges while preparing a dessert, because nowadays, guests are very smart and health conscious.

So it is a mission and a creative challenge to make desserts better for health without sacrificing their flavour,” pointed out Syed. n

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Blue, Purple, and Healthy

By Swarnendu Biswas

B

lueberries are flowering plants, whose height range from 10 centimeters to 4 metres. They can be aptly described as prostate shrubs. These plants or shrubs produce berries, which teem with health benefits. These berries are also known as blueberries. The colour of these berries graduate from pale greenish (their colour at the initial stage) to reddish-purple, and finally their colour varies from dark blue to purple when they get ripe. On maturation, they acquire a sweet taste. They also have acidity. The size of these berries vary from 5-16 millimeters in diameter.

Blueberries are native to north America, though they are now commercially cultivated across 27 countries. Centuries before the European colonists arrived in north America, the natives of north America knew several applications of this healthy and delicious fruit.

They knew how to mix blueberry with honey, cornmeal and water to make blueberry pudding, which was known as sautauthig.

The juice of the blueberry fruit was used to make cough syrup. According to a portal,

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dried blueberries were used in soups and stews also and used as a rub for meat by the native Americans.

High-bush and Low-bush Blueberry fruits can be cultivated, or could be picked from semi-wild or wild bushes.

Blueberries can be broadly demarcated into two classifications. There are berries from high-bush blueberry plants and low-bush blueberry plants. High-bush blueberries pertain to cultivated blueberry plants, which were evolved from the wild variety during the first half of the 20th century.

Low-bush blueberries are also known as wild blueberry plants. Berries from both high-bush blueberries and low-bush blueberries are used in the commercial production. However, berries from highbush blueberry plants are more suitable for retail markets, as they are larger and less perishable than the blueberries from low-bush blueberry plants. No wonder, most blueberries that are cultivated today are of the high-bush variety. Blueberries of low-

bush varieties are richer than blueberries of high-bush varieties in terms of certain antioxidants.

Geography of Blueberries US is the largest blueberry producing country

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bakery revie w only in the 1950s. Chile is the largest producer of blueberries in South America. The country is also the largest exporter of blueberries to the northern hemisphere. This is amazing considering that Chile was introduced to blueberries only in the early 1980s.

F&B Applications

in the world(here we are meaning the berries and not the plants), followed by its neighbour Canada. Blueberries were introduced to Europe in 1930s. According to Wikipedia, in Europe, high-bush blueberries were first introduced to Germany, Sweden and the Netherlands in the 1930s. From there the taste of these delectable berries spread to the rest of Europe.

The blueberry harvest season in North America usually ranges from May to late summer. However, the important countries for blueberry production in the southern hemisphere like Australia, New Zealand, Chile, and Argentina have long periods of harvest. Blueberries can be easily preserved by freezing, canning and drying.

Blueberries were introduced to Australia

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Blueberries have wide applications in the food & beverage industry, especially in the bakery and confectionery industry. Here we would focus on only those F&B applications of blueberries, which pertain to the bakery and confectionery industry. They are frequently used in cakes, cheesecakes, pies, tarts and muffins. Blueberry and lemon pancakes can be a wonderful delicacy as can be the blueberry milkshakes. Blueberries can also be used in puddings and breads. For example, lemon blueberry bread can be a delectable breakfast item.

The presence of blueberries can make some of your ice-creams tastier. One of the ideal combinations is the blueberry cheesecake ice-cream. Blueberry icecream from frozen or fresh blueberries can be heavenly treat during the summers.

Blueberries can also be used to prepare smoothies. This fruit can be combined with other fruits to create sumptuous desserts.

Blueberry jam can make for a great breakfast. Blueberry sauce can endow ethereal taste to the pancakes, cheesecakes and ice-creams.

Taste with Benefits Blueberries not only taste great, but they are great for health too. Among the edible berries they are among the most nutrient dense ones.

Blueberries teem with antioxidant, which safeguard our bodies from damage through free radicals. Thus blueberries can play a role in preventing the occurrence of cancer and delaying the process of ageing.

In fact, blueberries a re b e l i eve d to b e endowed with the h i g h es t a nt i ox i d a nt ca p a c i ty a m o n g a l l commonly consumed fruits and vegetables.

The major portion of antioxidant compounds i n b l u e b e r r i e s a re accounted by flavonoids.

Several studies have unearthed that intake of b l u e b e r r i e s a n d

blueberry juice can safeguard against DNA damage. DNA damage contributes towards ageing and can also contribute towards the causes of cancer.

Furthermore, antioxidants in blueberries can play a role in preventing heart disease by protecting LDL lipoproteins from oxidative damage. Various studies have also shown that regular intake of blueberries had lowered blood pressure. The antioxidants in blueberries may maintain brain function despite advances in age. There is also new evidence that blueberries can improve memory.

Besides being loaded with antioxidants, these blue and purple berries are low in calories and high in fibre, which also co nt r i b u te to t h e i r h e a l t h q u ot i e nt .

Blueberries can facilitate to improve insulin sensitivity and can lower blood sugar levels.

It can therefore be said that blueberry fruits can keep the diabetes at bay. Moreover, blueberries have less sugar as compared to many other fruits.

Blueberries are now also believed by many to prevent urinary tract infections.

As blueberries are similar to cranberries, like cranberries blueberries also contain substances which can prevent certain bacteria from binding to the wall of the urinary bladder. This may help in preventing urinary tract infections.

So taking into account of the certain and possible health benefits of blueberries it is about time our food services industry use blueberries in its food & beverage applications more extensively to address the needs of its growing numbers of health conscious guests. We are expected to see more usage of blueberries in the Indian bakery and confectionery industry, in the near future. n

April-May ’17

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Satiating the Sweet Cravings

By Swarnendu Biswas

C

ravity is a newly opened trendy café and French patisserie, located in the posh area of Hauz Khas, New Delhi. The outlet was launched on 9th December 2016 and presently the 22 cover sleek café cum patisserie on the ground floor, according to its proprietor Rachit Goil, is attracting brisk footfalls.

The unique name of the outlet made a first impression on me, as did its apparently rustic but inherently classy décor. “The name is derived from two words; craving and cavity,” informed Rachit. It seems in this unique linguistic creativity, the word cavity gets lost in the cravings to create ‘Cravity.’ While enjoying the ‘Prince of Chocolate,’ I realised that it would not be grossly dramatic to assume that while partaking the outlet’s wonderful selection of desserts, one’s apprehensions of getting cavity would be lost in one’s inherent dessert cravings, which Cravity does satiate well.

Prince of Chocolate and Others “Prince of Chocolate is comprised of 54 percent French chocolate, blended with French cream, mixed with hazelnut paste and

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French crunchy biscuit; placed on an almond sponge bed,” narrated Sahil Mehta, the Chef at the outlet.

The prefix French on the ingredients is because those ingredients were imported from France. However, though he uses an array of high-end exotic ingredients, Sahil, who is heading Cravity’s busy kitchen operations with his experience, expertise and creativity, views that “Passion is the main ingredient at Cravity.”

Besides Prince of Chocolate, which is definitely the highlight of the desserts section, some of the other delectable desserts at Cravity are Tarte Au Citron, Cravity Decadence, Blueberry Muffin, Chocolate Truffle, Banana and Cinnamon Muffin, Banofee Cup, Beurre Sale Au Chocolat, After Eight Brownie among others.

The fact that Sahil has grown up in France, has been trained in a premier institute in France on the subtle nuances of bakery creations, and has worked his early years in Paris, has amply contributed to the strong French influence in the pastries of Cravity.

“Cravity’s main forte is its desserts. That is the reason it started and we have introduced

desserts which are very different from the run-of-the-mill ones. We intend to keep introducing fine patisserie products to give us an edge over competition,” affirmed Rachit.

However, the French influence is not only being manifested in Cravity’s delectable pastries, but also in its understated décor. The outlet with its ambience of muted colours, oak wood tables and doors, pop art posters can easily come across as a neighbourhood café with friendly ambience, on the streets of Paris.

“The dome shaped lighting with the rustic look on the ceiling gives Cravity a very artistic perception,” opined Rachit. The flooring of terrazzo also lends the café cum patisserie with an unmistakable old world charm.

Sumptuous Snacking To complement the desserts, Cravity has a number of tasty and filling snacks representing global fast food preferences, and refreshing beverages on offer. The highlight of the food menu is probably The Bad Boy Burger. It comprised minced lamb meat soaked in overnight orange juice and cognac, caramelised onions, melted cheese, red wine Bordelaise sauce and Brioche bun. I found it

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Rachit Goil

Sahil Mehta

extremely filling with minced meat surrounding the heavy burger like a miniature brown forest.

The Bad Boy Burger with Strawberry Overload Milkshake or Banana and Caramel Milkshake can easily become your lunch or dinner.

Besides The Bad Boy Burger, an array of pastas, The Cheesy Mushroom Burger, All Veg Pizza, Mushroom Pizza, Barbecue Chicken Pizza, Mexican Sandwich, Chicken Tikka Sandwich, Le Gourmand(comprising herbed chicken soaked in red wine and cooked with mustard, baby tomatoes and caramelised onions; these products are placed on rye bread) are some of the many other appetising options in the menu. The Freshly Baked section of the outlet includes brown bread, rye bread, Focaccia bread, multigrain bread among others.

As far as beverages go, if you are jaded after a hot day, the cold coffee at the outlet has the potential to get you refreshed to face the day again.

Healthy Edge These days, the wave of health consciousness is influencing the consumers of the bakery products in India quite a bit, which is a welcome sign for the industry. Cravity is also, as expected, is not immune from this trend. “We have a few products that are sugar free while our breads have very less yeast and minimal gluten,” informed Sahil.

Impressive Footfalls Overall, at Cravity, one can expect to get good food and refreshing beverages in a friendly ambience, and it seems the guests are loving the fare. “The revenues are rising, as anticipated before the project started, and we expect to break-even in about 19 months since the launch of the outlet,” disclosed Rachit. Cravity, according to Rachit, entailed an initial investment of Rs.75 lakh. “ One can say that about 75-80 guests visit Cravity on an average, on a weekday and about 110-120 guests visit us on an average, on a given day of the weekend,” informed Rachit. At present, Rachit is only relying on word of mouth; which is the most ancient and still perhaps the most trusted form of marketing endeavour.

The Future Ahead The enterprising entrepreneur’s expansion plans are nothing short of ambitious; he aims at expanding Cravity as a brand to at least 25 locations in the next five years. Rachit’s also has the idea to present the Cravity brand as a dessert delivery portal.

“Cravity’s future will not only be reflected in real estates, but also in online, considering that there are millions and millions of people now with smart phones and tablets, and many of them can be our potential consumers,” maintained Rachit confidently. n

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P R O D U C T

P R EV I E W

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Snacks & Namkeens

Your Baking Solution Partner

Established in 2010, Saurav Beverages Pvt. Ltd. is known as one of the trusted companies offering a vast range of superior quality food products in the market. Its range of food products includes Rice Puffs, Corn Rings, Stix, Fryums, Motu Patlu, Seviyan and Safety Match Box. The products supplied by it are made in various flavours. Unmatched taste & quality, longer shelf life, nutritive value and freshness are some of the main qualities of these products.

Saurav Beverages Pvt. Ltd. is counted as one of the largest firms delivering confectionery items. It offers a wide range of food products rich in flavour and taste. It extends easy transaction option to its clients and adheres with the ethical business policies in all its deals.

Timely delivery, affordable prices are the other features of the company.

Saurav Beverages Pvt. Ltd. provides only quality certified range of products to the customers. Its food products are made in accordance with standard quality norms. They are made using best quality ingredients. So, they are highly appreciated for their nutritional values and taste. Company’s entire product range is tested on various quality parameters to avoid any flaws.

This company is all committed to deliver its clients the best quality products with reasonable price. It always adheres to transparent values and focuses its efforts towards complete customer satisfaction.

International standard is maintained in all the areas of business and, the company always strives to set new standards of excellence, thereby keeping itself steps ahead of its competitors in the market.

Can’t find the ideal icing nozzles or cake moulds? Do you get frustrated searching for baking supplies & accessories?

‘NOOR’ is a reputed brand for wholesale & retail cake and food decorating equipment. Noor is a family-run bakery supply store based at Mumbai, They cater to the bakery industry in India & abroad. They have a varied selection of bakeware, moulds, paper goods for the commercial bakers, chefs, home bakers & hobby bakers. With over 50 years’ experience in industrial units they have moved to retailing units too. They offer the very best prices for traders & retail section. Noor is the authorized dealer for Food Grade Mild Steel (aluminum coated steel ideal for baking). This ensures than the baking equipments are durable & will not rust easily.

Their newly renovated showroom is bursting with cake decorating tools, baking equipment & more. They are well-equipped with just about everything you can imagine for making, baking & decorating purposes. Items to look out for are Icing Nozzles, Icing Bags, Baking Pans & Trays, Airbrush, Cutters, Tools & Accessories, Sugarcraft Equipment / Tools. Being constantly aware of the latest trends in the bakery industry they look forward to supplying you with the best & latest quality equipment& tools.

Saurav Beverages Pvt. Ltd. sauravbeverages@gmail.com

Elle & Vire, partner of your success Products SoDairy lutions for Foodservice Professionals

et Foods

The Elle Dabon & Vire brand was established 1947 by the Elle & International (P)inLtd. Vire Dairy Cooperative (the Elle and the Vire are two small North: 0124-4974000 - sales_delhi@daboninternational.com rivers inWest: this022-28301214 part of Normandy).

The brand’s international - sales_mumbai@daboninternational.com - sales_bangalore@daboninternational.com vocationSouth: was080-41602213 rapidly affirmed and in 1975 the Elle & Vire Contact:was gauravtandon@epicure.in Cooperative France’s leading exporter of dairy products.

Today, the brand is France’s No. 5 dairy brands, with more than one out of two French consumers purchasing at least one Elle & Vire product a year, and virtually everyone is familiar with the brand (92% awareness rate). At the international level, Elle & Vire sells dairy products as varied as Milk, Butter, Cream, Desserts and Cheese. Elle & Vire products always rank among the most innovative (the first UHT milk in France in 1960, the first UHT cream in 1973, the first UHT dairy dessert in 1985 and the first French spreadable butter in 1992). It is regularly awarded by professionals and consumers.

Dabon International (P) Ltd. gauravtandon@epicure.in

New Maharashtra Mechanical Works noor786110hotmail

Freshly Baked Waffles Rodaaji has launched a new concept for freshly baked Waffles in hotels breakfast offerings. Fresh Waffles add fun to the breakfast, offering unique experience for the customers. Children specifically enjoy the option of having a fresh baked Waffle. Waffles are slowly becoming a staple in the breakfast as their popularity has grown immensely.

Guests and customers are beginning to look for Waffles as an option. Fresh Waffles are large and filling in nature.

As a result, guests eat only one Waffle and this decreases consumption cost per guest. Cost of Waffles is only approx. Rs. 27 as compared to other frozen offerings which are also approx. Rs. 32 but are 3 times smaller so guests tend to eat more, thereby raising food costs per guests. The Waffles are made with fresh & natural ingredients with fewer additives than many other breakfast items and are lower in sugar, salt, and fat. The Waffles are made with malted barley wheat which has a natural digestive so hotel guests fully digest their breakfast. It provides needed energy which will help guest lead a productive day. Moreover, the Waffles offer superior aroma, flavour and taste! Hotels just need minimal space requirements and do not require any freezer space. This cuts down on food preparation and the kitchen employees’ as well as cook’s time to concentrate on the preparation of other breakfast items. In many cases, the fresh Waffle offering has helped cut down cost because other (bread like/or redundant items) can be removed from the breakfast menu which do not directly influence score cards. Fresh Waffles are delicious and are egg less & non GMO.

Rodaaji Company contact@rodaaji.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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I NTE R V I E W

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Going the Extra Mile

By Sharmila Chand

Anand Panwar, Executive Pastry Chef of Roseate Hotels & Resorts in New Delhi, has more than 15 years of experience in the food service industry. He has experience of working with brands like Grand Hyatt, Marriott, Sheraton, Clarion, ITC and Dusit.

His areas of specialisation are classic French pastries, entremets, chocolate and pralines, ice-cream and gelato, fancy breads, wedding and customised cakes.

His strength lies in hunger to learn, learning from failure, the ability to adopt to the company’s cultures and working sincerely. The excerpts of the interview follow: Kindly talk about the current trends in the Indian bakery industry These days, thanks to frequent overseas travels, Internet and social media, Chefs in India can get quickly acquainted with global trends.

Moreover, these days our consumers are health conscious and at the same time they want innovation and out of the box products.

Finely finished cakes with niche garnish on top are the trend and so is the use of multi-grain, white oats, pumpkin seeds in bakery products are gaining currency as are the French boulangeries.

Fondant and photo printed cakes, and other forms of customised cakes are in demand these days.

Nowadays, customers come to a Chef and share their event theme like wedding, anniversary, their baby’s first birthday, ring ceremony, etc. Last year I created a 15 feet height wedding cake that was the tallest cake I ever made.

Who are your idols, that is who all have inspired you?

My idols are Chef Frank Haasnoot and Chef Peter Yuen.

What are your hot selling bakery items?

I create a lot of exclusive shapes and these attract the customers by their look. Some of my guests even comment that they don’t want to cut such a pretty creation.

J’adore, Cloud and Roseate Cubik are the best selling items of our patisserie Roasted by Roseate.

How do you take care of the health quotient of bakery products?

Whenever I design a menu, health is my

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first priority. I use fresh, local and seasonal ingredients while creating a dessert, and a lot of local grain and seeds while making bread.

Since it is mango season now so we are having mango themed desserts. In winters, we do strawberry promotion. By using natural fruit, one can cut down sugar in one’s recipe.

For breads, I use wheat oats, dalia, pumpkin seed, linseed, etc. which make the breads crunchy, dense, tasty and healthy as well.

I am passionate about my job. Every day, I try to do something new. Innovation doesn’t have an end and in our bakery profession everyday you can get to know a new technique or a new product or a new ingredient. Once you know it you are excited to use it in your product and present the product to the guest.

Moreover, at the end when you find your guest loves your creation, it gives your heart and soul a great feeling.

What is/are your favourite tool/s and why it is/they are so?

Honesty, love, and dedication towards work are my strengths. I believe my love and dedication towards my job is my ultimate professional strength.

My favourite tools are my pocket spatula knife and digital thermometer. My spatula helps me in placing tiny finished creations effectively and secondly it stays always close to my heart, in my left pocket.

As bakery is all science so at every point of time we have to study temperatures.

My digital thermometer makes this work so easy and helps me in making my temperature log easily.

What according to you are the challenges that a Bakery Chef/ Pastry Chef in India has to face in his/her job?

Maintaining the quality of ingredients is a huge challenge. It is very tough to get the same quality of raw ingredients for bakery as you are getting in Europe. Hence taste of the product changes. Thus there is also the challenge of maintaining consistency in products’ quality.

Moreover, FSSAI has changed importing policies, and hence it has become difficult for me to make the same quality product which I learnt in France or Germany.

What do you like about your job?

What is your strength/s as a Pastry Chef?

What is your working philosophy?

I believe work from your heart and soul or don’t work. Never be upset from your mistake, because if you haven’t made mistakes, then that means you haven’t tried anything new in life. Push yourself in work that you are afraid of doing and then you will learn. My motto is to never give up.

What are you passionate about in your profession, besides baking?

I love to travel around the world to explore new techniques, new trends and then implement all in my knowledge back home.

I like sharing my knowledge and experience.

Lastly, what is your mantra for success?

I believe you have to be a good learner to be a good teacher. So never stop learning and be innovative. Share your knowledge to infuse inspiration. Be innovative and eager.

I think one needs to push oneself because no one else is going to do it for you. n

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