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Hammer Food & Beverage Business Review
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NEW
MACHINE LANDED IN INDIA
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Koenig Laminiertechnik GmbH | Mr. Rudolf Straetker 91550 | GERMANY | M: +98 919 724 7840 April-MayDinkelsbühl ’18 rudolf.straetker@koenig-rex.com | www.koenig-rex.com
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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
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Resident Editor
Sharmila Chand (Delhi) Ashok Malkani (Mumbai)
ustomised cakes are gaining popularity in the country, especially among the upper
echelons of urban India, which is giving a fillip to the creativity of myriad Pastry and Bakery Chefs
Layout & Design
Hari Kumar. V Abhishek Singh Rathore
across our industry. Nowadays many people are having cakes with wonderful themes to endow
Production Assistant
more fun to their festivity, and also to make the
Mamta Sharma
occasion more memorable.
Advertising Sales
The customised cakes provide the opportunity
Delhi: Debabrata Nath, Sumesh Sharma
of merging the fantasy and imagination of the
Director Sales
clients with the fantasy, imagination and dexterity
Sanjay Anand Mobile: +91 9811136837
of the Chefs. The result of this merging can be sweet delights; becoming the
Director Operations
highlights of different celebrations.
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
In this issue, we have covered the highly creative area of customised cakes, which are expected to gain more popularity in India’s bakery and confectionery industry, in the coming years. The feature also discusses the challenges involved in making these works of art. The Business Story deals with the packaging solutions for India’s bakery and confectionery industry, which reflect immense potential for the entrepreneurs to explore, as India’s bakery market itself is growing impressively. India’s bakery and confectionery industry is not only showing impressive growth, but is also passing through interesting evolutions across its various facets. Many of these evolutions have coalesced into key trends already. The feature focusing on a gamut of such trends pertaining to India’s bakery and confectionery business can make for interesting reading by the industry professionals.
E-mail: info@hammer.co.in © 2018 Hammer Publishers Pvt. Ltd. No part of the publication may be reproduced, stored in retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of the publisher.
On the other hand, the technical write-up on the essentials of baking process by an industry expert can give insights to people wanting to foray into the bakery business. The Q&A of a dynamic Pastry Chef by one of our Resident Editors can also inspire many would be entrepreneurs thinking of venturing into
Bakery Review is a bi-monthly magazine, printed, edited, owned and published by Rajneesh Sharma from 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028.
the bakery business.
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.
cater to varied industry related interests, as always.
Disclaimer: The editor and publisher believes that all information contained in this publication are correct at the time of publishing. Content published not necessarily are the opinion or view of the editor and publisher. Editor and publisher declines any responsibility for any action taken based on the information contained in this publication, including liability for error or omission.
These and other features are complemented by the rich information base of the News, Report and Event sections. Together, we have packaged the issue to We hope our esteemed readers would enjoy reading the issue as much as we had while developing it. With this hope I am signing off, while wishing you all a very fruitful new financial year.
Annual subscription rate within India is Rs. 500 and for overseas it is US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 for overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.
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16 COVER STORY
The Trend of Customised Cakes
26 BUSINESS
Packaged Opportunities
30 TREND
Prevailing Industry Trends
32 FOCUS
The Essentials in Baking Process
36 RECIPES
Tempting Easter Recipes
42 OPERATIONS
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For Success in Your Bakery Start-ups
departments 04
Event
08
News Scan
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Report
34
Profile
40
Dairy
46
Product Preview
48
Interview
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FHA 2018 Becomes Bigger Than Ever The event saw 81,896 attendees from more than 105 countries/ regions, an increase of 14 percent from 2016
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arking a resounding 40 years of excellence in enabling business transformation, the ruby jubilee edition of Food&HotelAsia (FHA) drew 81,896 attendees from more than 105 countries/ regions, an increase of 14 per cent from 2016. From first time exhibitors to decades-long partnerships, the four-day business event for Asia’s food and hospitality industries that came to a close in Singapore on 27th April played host to 3,500 exhibitors from 76 countries/regions and 71 international group pavilions, including new entrants Latvia, Tunisia and Qatar.
Recognising and Rewarding Partnerships FHA2018 saw a large number of foreign and local dignitaries attending the four-day event with Singapore’s Senior Minister of State, Koh Poh Koon kicking off the opening ceremony. New Zealand's Deputy Prime Minister, Winston Peters; Hungarian ministers - Katalin Toth, Deputy State Secretary for International Relations, Ministry of Agriculture; and Ms Pana Petra, Deputy Minister of State for Foreign Economics Affairs; the Polish contingent led by Jacek Bogucki, Secretary of State, Ministry of Agriculture and Rural Development, and the Vietnam Prime Minister, Nguyễn Xuân Phúc, also visited their respective country pavilions at FHA2018. A Memorandum of Understanding (MOU) was signed by Geoffrey Keating, Ambassador from the Embassy of Ireland for Irish duck supplier Silver Hill Duck, for two regional distributorship agreements: one with Malaysia’s Food Age Trading, the other with Indonesia’s Indoguna. “FHA presents a huge opportunity for food exports in Singapore and the wider Asia region. Silver Hill Duck has really taken off in Singapore and we are back again this year. To be able to sign distribution deals with Malaysia and Indonesia is great news for us,” said Keating. One of the noteworthy success stories in FHA 2018 which scored big was Cretel Food Equipment, a distributer of high quality food
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processing machinery. The company clinched a half million-dollar deal with Chun Hong Enterprise, on the first day of the event. “This is the very first time that Cretel Food Equipment is exhibiting products from FES (Shanghai) Technologies. We are happy that the FHA platform has enabled us to secure a deal for the self-stacking spiral freezers from FES on our very first day,” said Andrew Khoo Kok Beng, Managing Director of Cretel Food Equipment, Singapore.
Harnessing Opportunities and Growth Several conferences were also held at FHA2018, which served as a thought leadership platform for the robust exchange of ideas about the industry. Spanning across four key tracks – hotels and resorts, food manufacturing, central kitchen, as well as food services, delegates were exposed to gained several insights and were engaged in thoughtful discourse. “It is a good platform for participants to network and understand what are the current trends in food manufacturing, best practices, etc,” said Bryan Lim, Liquid Project Scientist, Diageo.
Platform for New Innovations From robotics at RESTAURANT 3.0 to a universal plug and play 3D food printing solution, FHA2018 played host to several new innovations and worldwide launches. It showcased technological innovations as companies looked into digital initiatives to transform consumers’ dining experiences and
revolutionise businesses. One of the innovative products on display was the 3D food printing system from Procusini, brought in for the first time by Continental Equipment. The machine prints designs using chocolate, pasta, cassis, fondant and marzipan. RESTAURANT 3.0 was a major highlight at FHA2018, where new concepts for enhancing consumers’ dining experiences and improving back-of-the-house processes through technology were showcased. The exhibit included digital, robotics and technology-enabled modular systems that can improve the overall supply chain – from farm to processing and production to service at the table.
International Culinary Excellence The FHA Culinary Challenge (FCC) served as one of the major highlights where hundreds of culinary talents from around the world flocked in to display their skills and compete at the region’s prestigious international culinary competition. Other competitions included the first Asian Gelato Cup, Barista Super Duo Challenge, Latte Art Showdown and the inaugural SCI Equipment Awards. The next edition of FHA will return in 2020 as two dedicated shows – FHAHoReCa from 3rd to 6th March 2020 and FHA-Food & Beverage from 31st March to 3rd April 2020. ProWine Asia (Singapore) 2020 will also be co-located with FHA-Food & Beverage.
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Introducing the Goodness of Spanish Olives in India
Pic Courtesy: Olives from Spain
One of the innovations introduced this year in the campaign was the production and spread of a promotional spot that has been active in social media such as YouTube and in Indian cinemas in main Indian metros, targeting an audicence of more than 10,000 people in six months. A spot that highlights the emotional as p e ct of co n s u m i n g a p ro d u ct l i ke olives from Spain, which can evoke the sensations and feelings produced when visiting a Mediterranean country like Spain, where olive trees and an intense blue sky mark so profoundly the landscapes observed when being on the road travelling throughout the country.
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lives from Spain considers India as one of the key markets for Spanish olive producers. In fact, since the launch of its first campaign in 2014, Olives from Spain has been giving impulse to different activities to catch a larger base of potential consumers, highlighting the nutritional, sensorial and emotional aspects of consuming the Spanish olives. It thinks demand for Spanish olives has substantial capacity to grow in India. Spain is the world leader in table olive production. It exports olives to more than 120 countries, representing 40 percent of the global market. The main markets for Spanish olives are the US, Italy, Germany and France. Since 2007, Olives from Spain has targeted other potential markets, India being one of them, where consumption of olives is steadily increasing. To celebrate its fourth year of activities in India as well as to celebrate having a new celebrity Chef on board, the promotional campaign by Olives from Spain started hosting kitty parties with a group of ladies, food bloggers and journalists, to show them how olives can play an important role
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in their cooking and snacking. Olives from Spain has also continued its print media campaign, increasing this year the number of magazines included in the campaign. Fu r t h e r m o re , t h e c a m p a i g n h a s reconceptualised the way of approaching Indian consumers with messages for young and adult audiences that can recognise themselves in the shown contexts, letting them discover the potential of Spanish olives as a food product. In the last two editions of the campaign, Olives from Spain has chosen the food festival format to interact directly with consumers and make them taste and enjoy marinated Spanish olives or giving them the chance to attend Masterclasses with the Chef Brand Ambassador, currently Chef Saransh Goila, to learn about Indian inspired recipes that can have a different twist when incorporating Spanish olives. In this edition, Olives from Spain has participated in the Uppercrust Food and Wine Show in Mumbai, after having participated in the Palate Festival in Delhi in the previous campaign edition.
Thaifex- World of Food Asia 2018 29 May-02 June 2018 Impact Challenger & Exhibition Center Bangkok, Thailand www.worldoffoodasia.com TRAFS - Thailand Retail, Food & Hospitality Services 2018 12-15 July 2018 Bangkok International Trade & Exhibition Centre (BITEC) Bangkok, Thailand www.thailandhoreca.com India International Hospitality Expo 2018 08-11 August 2018 India Expo Centre & Mart, Greater Noida Expressway, Delhi-NCR www.ihexpo.com SIAL Paris 21-25 October 2018 Paris Nord Villepinte, Paris www.www.sialparis.com HPMF Annual Convention & Awards 2018 25-27 October 2018 Hotel Taj Ganges Varanasi, India http://www.hpmfindia.com
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Malaysian Pastry Team Wins Asian Pastry Cup 2018 Young top Chef Otto Tay and his Malaysian teammates of Pastry Chefs won the prestigious Asian Pastry Cup 2018, the largest ‘live’ pastry competition in Asia, held during the four-day international food and hospitality tradeshow Food&HotelAsia (FHA) 2018 that came to a close on 27th April in Singapore. With their impressive showpieces of chocolate and sugar, desserts and chocolate pastry, the team beat eleven other participating countries. Together with other top teams from within Asia, team Malaysia was designated to prepare and present a chocolate showpiece, a sugar showpiece, 18 plated desserts and two chocolate pastries within eight hours. By winning the Asian Pastry Cup, team Malaysia made it to the Coupe du Monde de la Patisserie competition, to be held in Lyon, France, in January 2019. During this worldwide food and hospitality event, 23 teams with professional Pastry Chefs hailing from four continents will compete to become the world’s pastry champion. The Malaysian pastry team is sponsored by Dutch chocolate
3 TGI Friday’s India Outlets Close Down Casual fine dining restaurant chain TGI Friday’s India has closed down three TGI Friday’s outlets — one each in Delhi, Gurugram and Bengaluru, the media reported. The move led to loss of jobs for 150 people, The Economic Times reported on 9th May, while adding that the company has also put on hold its growth plans mainly due to rollback of the input tax credit (ITC) in November last year. “The rollback of ITC led to an almost overnight 18 percent increase in all capital expenses and rentals,” TGI Friday’s India Chief Executive Rohan Jetley was quoted as saying. “Since all our investments have been only by internal accruals, our growth plans are on hold,” he told The Economic Times, adding that the company had to shut down three stores back to back for the first time, in more than two decades.
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decorations producer Dobla. “We are confident they will be frontrunners at the Coupe du Monde in Lyon once again,” said Eric Kakebeen, President at Dobla Asia.
New Food Ingredient Company in the Town Bakeries in India have now got a new choice to source their ingredients as a new Gurugrambased company -- Blue Ingredients Private Limited – has announced its incorporation. Founded in March 2018 by Nikhil Kapoor, the Blue Ingredients has set its eyes on becoming the most admired food ingredient company. “Starting a new business is always a bit frightening, but it seems just like the most obvious step forward after 12 years of my experience in food ingredient industry,” Kapoor said. Today, Blue Ingredients has business associations with the reputed companies like Cargill, Olam, Herza, Alpha, Werner’s, CFF and EPI. The product portfolio has major food ingredients of cocoa products, whey proteins, wheat proteins, milk proteins, etc. and ranges to specialised ingredients of dietary fibers, chocolate pieces, and candy sprinklers, to name a few. “If you place me in a time machine, and I can travel five years ahead then you would find that our organisation will be the most admired food ingredient company. We will be admired for innovation by food technologists, we will be admired for our ingredient sourcing abilities by commercial professionals, and we will be admired for our honesty by the customers we serve,” Kapoor said.
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Cafe Tesu Gears Up to Help You Beat the Delhi Heat Cafe Tesu, a trendy new spot located in the Essex Farm complex at Aurobindo Marg, New Delhi, has revamped its menu to help its guests beat the stifling heat. It is a place where one can enjoy coffee with a selection of burgers and sandwiches and also pick one’s favourite glass of wine from a collection of white wines, and pair them with dishes such as sushi, Thai green curry, or with seafood dishes. A variety of beers such as the White R h i n o La g e r a n d the White Rhino Wit along with classics such as Hoegaarden, Stella and Corona are now being served for guests at Café Tesu to beat the summer heat. Café Tesu has an old-world charm with a riot of colours embellishing the decor; pleasing and soothing to the senses. Here one can spend enough time admiring the art, reading a book with a glass of wine or just enjoying a crisp beer with a selection of burgers and sandwiches.
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Book This: Theory of Bakery and Patisserie Prolific writer and culinary manager Parvinder S Bali has brought out a new book for students and young professionals – ‘Theory of Bakery and Patisserie,’ published by the Oxford University Press. The book is designed for students of diploma and food craft courses in hotel management. Following the syllabus prescribed by the National Council for Hotel Management and Catering Technology, the book elaborates o n t h e co n ce pt of b a ke ry, equipment used for baking and some of the popular Indian sweets. The book begins with an introduction to the art and science of bakery and pastry making along with the role of ingredients in preparing them. From bread fabrication, to sugar confections to the various methods used for pre-preparation of breads and pastries such as sifting, autolysis, piping, whipping, etc., the book attempts to provide a detailed understanding to all the processes involved in bakery production. The book also contains insights into making of various cold and hot desserts — fruit-based, deep fried, frozen, jellies, and more. For the benefit of students and young professionals, the ‘Theory of Bakery and Patisserie’ also details common mistakes while preparing cakes, cookies and sauce. The title is the latest in the cooking and baking series from the author. Some of the other titles from the author include ‘Food Production Operations,’ ‘International Cuisine and Food Production Management’ among others.
Cornitos Launches Three Variants of Flavourful Veggie Nachos Cornitos, the flagship brand of Greendot Health Foods Pvt Ltd, announced in April the launch of veggie nachos in three new favours — spinach, beetroot and melange. The crispy nachos are made from natural vegetable extracts blended with corn masala and seasoned with herbs and spices. “We have come up with the most Innovative product for this season. Vegetable extract blended with corn gives natural colour, health and unique flavour to nachos,” said Vikram Agarwal, Managing Director Greendot Health Foods.
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Chef Irfan Ahmed has Been Appointed as the Pastry Chef
Chef Irfan Ahmed has been appointed as the Pastry Chef of The Den Bengaluru hotel. In his role as the Pastry Chef of the luxury property, he will oversee the creations and concepts of the hotel’s patisserie boutique, T h e D e l i , a n d t h e h ot e l ’ s confectionary offerings. He will be responsible for creating delectable gourmet desserts for the guests and will run the pastry department including the culinary execution of weddings, banquets, in-room dining and special events. Chef Irfan brings with him over 12 years of hospitality experience. He began his career with The Oberoi Bengaluru. He later moved to Ista Hotels Bengaluru followed by stints at the Taj Fort Aguada Resort and Spa, and Vivanta by Taj in Goa. He was a part of the pre-opening team at Taj Bengaluru. Subsequently, he has also been a part of other reputed hospitality brands such as The Movenpick Hotel and Spa Bangalore, and Ritz Carlton.
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Nestle India to Launch Breakfast Cereals On 9th May, Nestlé India said that it would be adding breakfast cereals from Cereal Partners Worldwide (CPW) to its existing portfolio this year. CPW is a 50/50 joint venture which combines the expertise of Nestlé S.A, Switzerland and General Mills Inc., United States, to produce and sell breakfast cereals. The Board of Directors of N es t l é I n d i a h as approved the proposal, the company said in a statement. The launch by Nestlé is set to increase the competition in India’s breakfast cereals market which is currently dominated by Kellogg’s, PepsiCo and homegrown Bagrry’s. “The consumers’ need for breakfast choices is only growing and companies need to bring more options to satisfy this need. We are therefore pleased to be introducing Nestlé Breakfast Cereals in India. This business complements our current portfolio by combining our expertise in food and this category, globally,” said Suresh Narayanan, Chairman and Managing Director, Nestlé India.
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Tangy Candies Can Mean Sweet Business According to the data and analytics company GlobalData, growing demand for exciting flavours is prompting companies in the Indian hard boiled sweets market to explore new flavour combinations in a single candy and offer a unique consumption experience. Tapping this trend, DS Group launched Pulse branded hard boiled sweets in the Indian market, in flavours such as raw mango, guava, pineapple and orange, with a tangy core, which became an instant hit as consuming fruits such as raw mango and guava with a spicy accompaniment is a popular practice among Indians. The company registered 46million USD sales within two years of its launch, which prompted other companies to introduce similar flavour combinations. In a market dominated by impulse purchase, DS Group launched Pulse candy across the nation, following the successful test launch in three Indian states during 2015. Unlike most mainstream brands, the company banked on word of mouth publicity, which proved to be a key success factor.
Kalyan Rampa, the analyst for GlobalData commented, “DS Group has managed to successfully break the norm of offering plain flavours with the launch of Pulse candy with a tangy center filling. As a result, an increasing number of players in the market are expected to follow suit in order to keep up with the competition.” In 2016, ITC launched Candyman Tadka, which offers raw mango and pineapple flavoured hard boiled sweets, both with a spicy center filling. In the same year, Jerico’s Jumper introduced a range of
candies in flavours such as kachha aam (raw mango), guava, emli (tamarind), pineapple and lemon, all of which offer a spicy center filling. GlobalData in its Q1 2017 consumer survey in India found that 62 percent re s p o n d e nts p refe r re d fa m i l i a r a n d traditional flavours while choosing food products, and the rest liked to experiment with new and unusual flavours. Probably capitalising on the preferences for both, DS Group introduced the tangy raw mango flavoured center filling in Pulse.
Dead Meat Puts Kolkata Consumers in a Spot Sales of chicken, mutton and meat-based preparations have reportedly taken a hit in Kolkata eateries following the workings of a dead meat racket that sold their ill gotten products to restaurants across the city came to light in late April. The group allegedly sold meat of dead animals collected from various dumping grounds in the city. They, according to reports, processed the flesh of carcasses before supplying them to eateries in the city and its neighbouring areas. Th e p o l i ce a r res te d t h e a l l e g e d kingpin of the racket, Biswanath Garai (52), a resident of Sonarpur in South 24 Parganas, in early May. A Special Investigation Team (SIT) arrested him near Garia railway station in Kolkata. It was, however, due to the alacrity of the locales in the Budge Budge
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area of South 24 Parganas district that the police first came to know about the illicit trade. After noticing transportation of meat extracted from a n i m a l ca rcass es w h i c h h a d b e e n disposed in a dump yard, they caught hold of two men involved in the act. Following this, police raided two units used for preserving such meat in Kolkata and seized a whopping 20 tonnes of packed meat from a cold storage in the city's Nakerldanga area. The findings triggered panic among co n s u m e rs , fo rc i n g t h e M a m ata Banerjee-led West Bengal government to set up a special investigation team to probe the racket. Following the busting of the dead meat racket, sales of chicken, mutton, and pork in the city took a dip, according
to a report in the Financial Express. The customers in the city started preferring fish and prawn over meat, t h e Ti m es of I n d i a re p o rte d c i t i n g prominent restaurant owners. Hotel and Restaurants’ Association of Eastern India (HRAEI) soon advised owners of the eateries to only purchase meat from registered suppliers. Meanwhile, according to a report in India Today, the Kolkata Municipal Corporation had gone on an overdrive to check the quality of meat being used across eateries in the city. C i t i n g of f i c e rs i n v o l v e d i n t h e investigation, the report said that the network of illicit meat traders were spread across multiple districts like Nadia, Howrah, North and South 24 Parganas.
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The Trend of Customised Cakes Mention of cakes would make most dessert lovers drool. But talk of customised cakes and you can not only whet up the appetite of an individual but also her/his fantasy. Ashok Malkani tries to find out when the customised cake craze took hold of the gentry, the labour of love that goes into making these fantasies and the challenges involved in making these works of art.
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lack Forest, Jamaican Ginger Cakes, B l a c k Fo re s t G ate a u , G e r m a n Chocolate Cakes, Red Velvet Cakes are no longer the craze. They are now passé. Today the craving is for something unique, something new. Customised cakes are now the ‘in’ thing in India’s bakery and confectionery industry. And just putting your picture on the top of the cake is no longer in vogue. That craze has also receded. It has now shifted to cafes. Now a café in Mumbai has come
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up with the concept of having your face in the coffee froth.
Cakes for Celebrations As far as customised cakes are concerned, innovative ideas are being thought of and executed by the Pastry Chefs and their clients who want their cakes to be unique. Thus, cakes are being introduced in the form of cars or with a feeding bottle on the top (for 1st birthday), and also through myriad other themes. So when did this fad
for customised cakes begun in the India’s bakery and confectionery industry and what are the occasions for which these cakes are in demand? Chef Santosh Rawat, Executive Pastry Chef, JW Marriott Mumbai Sahar, said, “When it comes to celebrating a special occasion with loved ones, the good old chocolate truffle may not be appropriate in today’s day and age. Now the demand is for gourmet cakes that look stellar. These are customised as per guest preferences; made
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Saurabh Shahi with interesting flavour combinations.” “Be it a birthday, wedding or any other occasion, cakes have always been the centerpiece of the celebration. Welldesigned customised cakes can significantly represent love, a special year someone was born or any special milestone,” he added. “A customised cake can be a true piece of art. It needs to reflect the choice/s and preference/s of the consumers. Customised cakes have always been in the trend. Over time there have been changes in shape, looks, glazing, styling and the overall presentation of these cakes. Changing technology has also played an important role in changing the presentation, look & feel of the customised cakes,” explained Saurabh Shahi — Executive Pastry Chef, Conrad Pune. “The concept of customised cakes has developed essentially over the years with expert bakers pushing their creative boundaries like never before. Gravity-defying cakes, fondant cakes with consumable graphic prints, multi-layered cakes with ruffles, textures and flavours, 3D themebased cakes — these have effectively replaced the simple-looking classics of the cake world with their lavishness,” pointed out Siddharth Anand, Executive Pastry Chef, Sofitel Mumbai BKC. “At Sofitel Mumbai BKC, we provide guests with options of custom cakes from Artisan, our elegant French bistro & cafe. We provide cakes for all occasions including birthdays, anniversaries, wedding celebrations, baby showers, bachelorettes, cocktail parties, convocation ceremonies and many more,” affirmed Siddharth. “Customised cakes are made to order
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cakes for special occasions which have element of personal choice related facets. Somewhere in the last one decade this h as b e co m e a p o p u l a r t re n d a c ro ss India’s bakery and confectionery industry,” disclosed Chef Yatik Shirdhankar of Hyatt Regency Pune. “The look and theme of customised cakes can be suited for any occasion. Given the creativity and imagination of those involved, the sentiments of the event can be brought to the fore with perfectly carved cakes. Events such as birthdays (especially of kids), marriages, anniversaries, farewells, and achievement related corporate celebrations are few of the occasions, here in India, that see the maximum demand for customised cakes,” Yatik elaborated. “A customised cake is especially designed and crafted according to patrons’ requirements and preferences. Customised cakes with personalised stories portrayed in edible graphic prints, embossed patterns and shapes, and figurines have gained popularity of late as the trend of elaborate customised cakes has extended beyond wedding ceremonies,” explained Chef Manjul Myne, Pastry Chef, JW Marriott Hotel Chandigarh. “The presentation of cakes has evolved significantly with time, where cakes have evolved from simple-looking classic birthday pastries to gravity-defying cakes, fondant cakes with edible graphic prints, multi-tiered cakes with laces and ruffles, and 3D themebased cakes,” Manjul pointed out. “Today, professionals are leaving no stone unturned to stretch their imagination and push their creative boundaries to come up with cake masterpieces like never before. An important element used in customised cakes today is the fondant icing; an edible icing made of sugar, water, gelatin and glycerol. Fondant icing was invented in the 16th century and is well-known as a frosting for its pliability. However, rolled fondant icings, which are being used nowadays to make customised cakes, evolved in the 1950s when instead of dipping cakes in warm fondant, bakers started kneading the fondant until it attained a creamy colour and clay-like consistency,” Manjul explained further. “With customised cakes, there are no limitations to your imagination. In today’s world, customised cakes have made
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Mohammad Sikandar their mark in all the occasions, ranging from a baby shower to the 50th wedding anniversary. The same holds true while celebrating a milestone birthday or any special event like winning a cricket match or getting a new job, etc.,” he pointed out. “ C u s to m i s e d ca kes ref l e ct o n e ’ s expression and special occasions. Such cakes are tailored to meet the clients’ requests. They have become popular as a celebratory dish on ceremonial occasions, such as wedding, anniversary, and birthday,” said Vikas Pant, Culinary Director from The Suryaa New Delhi. “Cakes have been one of the most sought after desserts when it comes to indulging, expressing, celebrating and gifting. We have seen that gradually people in the country have started to accept the trend of customised cakes,” averred Mohammad Sikandar, Pastry Chef, Indore Marriott Hotel. The popularity of customised cakes in India has received a marked impetus during the recent years, largely because of the significant increases in disposable
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Santosh Rawat
Vikas Gautam
Vikas Pant
incomes in select but sizeable pockets of urban India during the last decade-and-ahalf, growing exposure to globalisation in the Indian society, and the popularity of a host of occasions of celebrations in our society. “Earlier, the cakes were ordered for Christmas, birthday parties, anniversary, etc. but now the demand for customised cakes has increased drastically to almost every occasion - from weddings to bachelorette parties, Christmas to New Year celebrations, birthday to engagement to reception, etc. The guests prefer customised cakes as they act as bridges to express their thoughts and happiness,” proffered Mohammad Sikandar . “Cakes are an integral part of celebration across the world. Consumers prefer to celebrate a special occasion with a special cake. Customised cakes are special as they help create unforgettable memories for special occasions. Depending on the occasion, clients prefer cakes, which are customised as per the tiers, designs, colours, themes or events,” stated Saurabh. Chef w, Executive Chef, Sheraton Grand Bangalore Hotel at Brigade Gateway, asserted, “Customised cakes have been popular in western countries for a while, with Indian customers catching on this trend since the last four-five years. A cake, curated specifically to reflect the preferences and personality of the client, adds a fun element to the event.” “Customised cakes are usually ordered fo r b i rt h d ays as we l l as fo r va r i o u s other celebrations or as a mark of some achievement,’” he observed. ”Customised cakes are the cakes which are personalised as per the individual’s requirement/s. Though these cakes were there from the past few years, the concept
has become more popular these days due to the new-age bakery equipment and technology,” proclaimed Executive Chef, Avanish Jain, Radisson Blu Faridabad. “These cakes are usually preferred for ceremonies like birthdays, anniversaries, weddings and engagements,” Avanish noted. With consumers wanting to celebrate special occasions with special cakes the preference for customised cakes is on the rise in India’s bakery and confectionery industry. As Vikas Gautam, Assistant Pastry Chef, The Westin Mumbai Garden City elaborated, “People nowadays want to celebrate every moment and to make them memorable they often demand customised cakes. Usually they want it to be flavourful. Apart from the godly look of the cake they also want it to be on a healthier note, like with less calories.”
memorable. Custom-made cakes make the occasion as well as the cakes more personal and unique,” conveyed Manjul. “Customised cakes and theme cakes are trending in India’s bakery and confectionery market. Customisation of cakes should make sure that the occasion for celebration gets a special touch to make it different from others. Clients often give suggestions by showing pictures from web or cut out from magazine and put forward special requirements like eggless, sugar free cakes and of cakes with different flavours,” expressed Vikas Pant. “Customisation of cakes helps in making the occasion a memorable one,” observed Siddharth. However, he pointed out that “The demand for the customised cakes was always there.” “I remember as a kid, having a theme birthday party with Spiderman cake. Only thing that has improved over years is the availability of the resources, ingredients and places to teach this skill, which has improved the finesse and look of the customised cakes,” Siddharth opined. “Customised cakes are usually ordered by guests who really want to add something extra special for the person that they intend to order the cake for. Wedding cakes may be customised to reflect the bride & the groom’s personality. Parents tend to order cakes with the children’s favourite movie or cartoon characters,” revealed Anthony.
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Tailored to Please ”In 2015, JW Marriott Mumbai Sahar curated an event called ‘50 Cakes’ that showcased 50 cakes, each with a distinctive theme. We can work around a large variety of themes that could include casino, beaches, swimming pool, Bollywood, Hollywood, cheese, books, sports (baseball, football, cars, etc.), fashion and accessory, paintings, art and a number of wedding themes,” observed Santosh. “Perhaps the most significant reason why customisation of cakes has become a huge hit is because it adds a narrative to the occasion being celebrated, and the people it involves. For instance, during a wedding, the cake can display how the couple met or how their love story unfolded, making the occasion even more special and
The 3D Factor “3D cakes are getting increasingly popular. They usually involve three-dimensional edible art. 3D cakes can be easily customised to match the imagination of an individual. They can be molded and sculpted to resemble
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Recipes by Chef Yatik Shirdhankar from Hyatt Regency Pune Mango and Coconut Gateaux Coconut Dacoise (base) Ingredients Desiccated coconut powder Almond powder Refined flour Icing sugar Castor sugar Egg whites
Yatik Shirdhankar three-dimensional people, places or things. These cakes are fast gaining popularity as they can go a long way in making an occasion extraordinary and memorable. With 3D cakes, there is no limitation to the flavours and fillings, which makes them easy to work with,” added Manjul. “The 3D cakes are basically normal shaped cakes using toppings which are three dimensional in nature to provide a realistic presentation. The toppings are generally created with fondant as per the occasion or theme. For e.g. a baby shower cake may be multi-tiered with delicate little storks and small baby feet placed strategically on the cake to create a visually appealing representation. In the recent past, 3D cakes have started gaining popularity as they provide a fun and realistic edge to a boring and basic cake,” Saurabh explained. “ 3 D ca ke s c re ate a wow ef fe ct . Ingredients like ready to roll icing, marzipan and gum paste are used to make it appealing to the eye as well as the palate,” Avanish observed. Speaking about the background of 3D cakes, Yatik disclosed, “This type of cakes has evolved over a long period of time. The history of cake decorations dates back to 1840s when, in order to increase the cake prices, France introduced various elements of decorations. Starting with royal icing the Pastry Chefs graduated towards fondant works and edible printing in 1990. With advanced technology in the 21st century, we have come up with some bright ideas to make the cake more interesting, with some novel concepts.” “3D theme-based cakes are becoming very popular nowadays. These cakes provide
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200gm 80gm 50gm 280gm 100gm 300gm
Procedure • Sieve coconut powder, almond powder, flour and icing sugar together and keep aside. • Whip the egg whites in a food processor. Make sure there are no water droplets or impurities in the egg whites as this would arrest the whipping process. • As the egg begins to get frothy add the castor sugar, 1 spoon at a time, till it forms a meringue at stiff peak consistency. • Finally fold in the dry powder mixture carefully into the meringue using a rubber head spatula until everything is mixed together. • Pour the batter into a flat silicon baking mat and spread evenly and bake at 1850 centigrade for 12 to 15 minutes; allow to cool and cut as per requirement for further use.
Mango Mousse
Ingredients Mango puree (Alphonso) 1200 gm Cream cheese 1200 gm Castor sugar 200 gm Whipping cream 500 gm Gelatin leaves 14 nos. Procedure • Soften the cream cheese until smooth and add sugar. Mix until all the sugar is incorporated into the cheese. • Get the mango puree at around 220 centigrade and mix it with cream cheese until evenly mixed. • Melt the soaked gelatin leaves and add it to the cheese mixture. • Finally fold in the semi whipped cream into the cheese mixture and pour over the coconut dacoise base to a required height and set in freezer to chill. • For finishing pour yellow mirror glaze over the frozen gateaux . • Top up with fresh Alphonso mango chunks and micro greens.
the effect of seeing the same replica (in picture) of what we like in the form of cake,” added Mohammad Sikandar. “As far as 3D cakes are concerned, I would say that they have been there for ages. However, their demand has been increasing recently because of their complex appearance. They require an immense amount of effort and technical expertise but the results that one receives differ greatly too, as compared to a normal customised cake,” Anthony elaborated.
Labour, Cost and Other Challenges In urban India, extravagant cakes are overtaking the simple cake styles of yesteryears. This obsession with elaborate cakes can fuel great business. According to Saurabh, “Bakers take up creating such cakes as it helps them
challenge their limits and knowledge as a baker. Personally, I prefer taking it up as it opens new horizons for honing my skills to meet the clients’ needs. Also, the idea of creating a lifetime of memories for patrons, when I create these custom based cakes at Conrad Pune, provides a sense of happiness to me as a baker.” “The biggest problem faced by Chefs while creating customised cakes is having to work manually on most of the cake. Working manually on every little detail requires hours, patience and precision,” Saurabh aired. Yatik concurs, and added, “Customised cakes require lot of skill sets and are much more time consuming than regular cakes but they can be an experience for both, the client and the Chef.” “The most challenging part is to make the cake not only awesome to look at but also make it taste great. The surreal
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Mascarpone Cream Fancy Cake By Chef Anthony Huang, Executive Chef, Sheraton Grand Bangalore Hotel at Brigade Gateway Sponge Ingredients Eggs Refined flour (maida) Almond powder Icing sugar Egg white Coffee powder Castor sugar
4 nos. 40 gm 175 gm 175 gm 6 nos. 5 gm 55 gm
Procedure 1. Whip eggs, refined flour, coffee powder, almond powder & icing sugar. 2. Prepare a meringue with egg whites and sugar. 3. Fold meringue into whipped eggs. 4. Pour the batter into lined baking tray, making 4 cake sheets. 5. Bake it at 1750C. Once baked let it cool and refrigerate for at least an hour.
Mascarpone cream Ingredients Mascarpone cheese Butter Icing sugar Whipped cream Vanilla essence
250 gm 75 gm 150 gm 125 gm 10 ml
Procedure • Mix butter and icing sugar, beating it to fluffy mixture. • Add mascarpone cheese, vanilla essence & whipped cream and fold the mixture.
Fondant
Ingredients Unflavoured gelatin Cold water Glucose syrup or corn syrup Butter Vanilla essence Powdered sugar Glycerin
1 tbsp ¼ cup ½ cup 2 tbsp 10 ml 200 gm 1 tbsp
Food colours as required for the cake design Procedure • Combine gelatin and cold water; let it stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. • Add glucose and glycerin, mix well. Stir in butter and just before completely melted, remove from heat and stir in vanilla essence. Let the mixture cool until lukewarm. • Place 4 cups of fine powdered sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). • Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft. • Add colours as desired for the cake design. Process of Making the Cake • Cut the sponge into round shape with ring cutter. • Arrange the layers of cake and mascarpone cream frosting. • Drizzle sugar syrup flavoured with coffee on each layer of cake sponge. • Divide fondant and add colours, as desired with the decoration. • Roll the fondant and decorate the cake as per your cake decoration.
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Anthony Huang experience bestowed upon the viewer by a single glance of a well done customised cake and the memories recreated for all those related to it are priceless! That is one of the reasons why the customised cakes costs around Rs. 2000 per kg depending on the complexity of the design, the size of the cake & the kind of raw materials used to make the cake,” disclosed Yatik. “While custom baked cakes are more time consuming than regular cakes, they also generally require a lot of creativity & passion,” affirmed Anthony. “We at Sheraton Grand Bangalore Hotel at Brigade Gateway do custom baked cakes on guests’ requests. The main problems faced while making these cakes are the paucity of required edible colours, the shades in the cake not matching or contrasting properly in terms of the theme, or the texture not coming according to the desire of the guests,” Anthony pointed out. “One reason that custom made cakes take longer time than the usual cakes is because bakers have to turn imagination of guests into reality in the form of a cake, which requires deep diving into their minds and thinking from the guests’ point of view,” asserted Avanish. “Some of the challenges that are faced while making these cakes are maintaining the right temperature, storage and matching the right colours,” he observed. Vikas Gautam is also of the view that customised cake takes time, as the Pastry Chef has to “assemble the cake and make fondant figurines, which is time consuming. But it enables us to prove our mettle and skill. At The Westin Mumbai Garden City we have done customised cakes based
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Avanish Jain
Manjul Myne
Siddharth Anand
on cartoon themes, movies, etc. However, sometimes, when guests come up with an image and want us to replicate it in toto they forget that factors like humidity, moisture and temperature have to be taken into consideration.” “As far as the cost factor is concerned, since this is time consuming, the prices of customised cakes vary from Rs. 2000 to Rs. 5000 per kg,” disclosed Vikas Gautam. Santosh said that it was time consuming but he likes to take up the challenge when guests ask for customised cakes. “It is only fair that our guests request for innovation and it is our responsibility that we create a masterpiece out of each request. It is definitely challenging for us to incorporate all of our guests’ recommendations, match expectations and deliver guests’ delight,” he observed. “The cost of customised cakes with us depends on the efforts gone into their making, their theme/design and ingredients. The average cost for customised cake at JW Baking Company, JW Marriott Mumbai Sahar is Rs. 2,200 per kg plus taxes,” he informed. Vikas Pant concurs with the rest that customised cakes entail much labour. “But,” he added, “they enable you to show your artistic skill. The customised cakes will also value and showcase your hotel/bakery. At The Suryaa New Delhi, with our experienced Chefs, we are not only able to satisfy our guests with customised cakes but we also have a digital album displaying different forms of cakes.” “As the customised cakes consume more time and energy, they cost about 30-40 percent more than the average cakes,” he
maintained. Siddharth pointed out that the custom made cakes were more difficult and time consuming than regular cakes “as there are many variables like intricate details, gum paste flowers, 3D fondant/ gum paste toppers, and several other elements which require fine detailing and time.” “At Sofitel Mumbai BKC, we have concocted whiskey flavoured whiskey barrel cakes for the Jack Daniel’s lovers, minion cakes for children’s birthday parties inspired by the kid’s cult favourite movie ‘Despicable Me’, creations that are a tribute to the vintage and classic cars, et al. Major challenges that one faces in developing customised cakes pertain to time and availability of resources. The requisite tools, equipment and ingredients are sometimes not as readily available and can often be expensive,” he elaborated. “The approximate average cost of a customised cake from Artisan, our bakery, is Rs. 2,150 plus taxes,” Siddharth informed. “Chandigarh Baking Company, at JW Marrriott Chandigarh, bakes high-end customised cakes for many occasions like birthdays, weddings, wedding anniversaries, baby showers and many more. Baking cakes is a craft that comes naturally to us. So, more than a challenge, we view every cake created by us as an opportunity to come up with yet another masterpiece,” claimed Manjul. “As our customised cakes are made as per distinct specifications and individual choices, the complexity of design and the ingredients required to give that finishing to the cakes are typically the factors that determine their costing and pricing. The costing of our customised cakes can vary
anywhere from Rs. 1,200 per kg to Rs. 5,000 per kg, depending on how elaborate the cake is in terms of design and aesthetic appeal,” Manjul articulated. “Baking a cake is an art that requires immense creativity. It involves the right knowledge of getting your measures and proportions spot-on. A Pastry Chef does not only have to get the science right, but is also posed with a challenge of doing something unique and out-of-the-box to lure customers. Customised cake is time consuming and needs lots of patience, but, at end of the day, seeing the final product can put a smile on the Chef’s face. We make cakes on the basis of the customers’ choices, preferences, tastes, and designs. There are several challenges in this regard. For example, while making a rainbow cake, multiple colours are to be added in one baking tray and are to be baked at the same time. There is a possibility that the colours could get mixed up which can destroy the whole concept. Hence, we have come up with another method where we bake all colours in different trays to prevent colour mixing,” elaborated Mohammad Sikandar. “The minimum price for a customised cake with us is Rs. 1500 per kg,” he maintained. But when one is out in a partying mood does the cost factor matter much, particularly on occasions like birthdays and weddings? The sweet dessert, ecstatically designed, sitting as a centrepiece on the table, becomes the centre of the party and can even become the talk of the town. And isn’t that what the host wants! So let us say hurrah for customised cakes. n
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Packaged Opportunities With the rising demand for bakery products in India, the packaging of bakery products offers attractive opportunities for enterprising entrepreneurs to venture in to. Ashok Malkani analyses the business prospects that this segment promises while talking about options or solutions being used for packaging of bakery products in India
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he Indian bakery market was valued at over 6 billion USD in 2017 and is expected to grow at a steady pace to exceed 11 billion USD by 2023, growing at a compound annual growth rate (CAGR) of about 10 percent. In fact, India’s bakery market at Rs. 49.5 billion tonnes makes it the third largest market in Asia-Pacific, only after Japan and Australia. The bakery products can be roughly segmented into breads and rolls, cakes and pastries, rusks and biscuits. The two major bakery segments -- breads and biscuits -account for about 82 percent of the total bakery products in India.
Packaging in Bakery Not only breads and biscuits, but for almost all bakery products, packaging plays a crucial role. One of the important ancillary aspects of the bakery industry is packaging as almost every bakery product needs to be packaged. In a paper published in the journal Comprehensive Reviews in Food Science and Food Safety in November 2017, Selçuk Yildirim from Zurich University of Applied Science in Switzerland and colleagues explained that packaging also meets the fundamental need to maintain food quality and safety from production to final consumption by preventing any unwanted chemical and biological changes. Hence, packaging acts as a barrier to protect the food from environmental influences such as oxygen, moisture, light, dust, pests, volatiles, and both chemical and microbiological contamination. The protective role of the packaging is primarily passive, acting as a barrier b etwe e n t h e fo o d , t h e at m o s p h e re surrounding the food, and the external environment, the paper said. Packaging serves several purposes. From containing the all important details
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about the products to increasing their shelf-life, ensuring efficient transport of the products within the supply chain to acting as a shield against attempt towards making any manipulation in products or towards creating the products’ fake versions, packaging plays a very important role in the success of a product in the market. The various purposes of packaging can be categorised into physical protection, b a r r i e r p rot e ct i o n , co n t a i n m e n t o r agglomeration, information transmission, marketing, security and convenience. Succinctly, packaging in food business increases the shelf life of products, prevents mechanical damage to the products, maintains the nutritional value of products and also displays food safety related warnings. According to the Indian Centre for Plastics in the Environment (ICPE), the packaging of bakery products is closely interlinked with production, preservation, storage, transportation and marketing.
Packaging Requirements for Bakery Products Though packaging of bakery products in India provides opportunities for newcomers to make a profitable entry, they have to take various facets of the industry into consideration before entering this field. It must be remembered that packaging materials for bakery and confectionery
products have to be resistant to seepage of fats and oils, should be protective against deteriorative visible and ultra-violet radiation, should have good printability and appearance and be able to provide physical and mechanical protection to the products against shocks, crushing and vibrations, in order to protect the shape of the products. Many of these factors are also relevant for packaging of products in general. It must also be remembered that different bakery products have distinctive qualities which would require specific packaging materials for different bakery products. There are generally two types of bakery products -- dry and moist. All types of biscuits are considered as dry while breads, buns and cakes, pastries, doughnuts, muffins, etc. are considered as moist products. Biscuits have a low moisture content, high fat level and are fragile in nature. Since biscuits are moisture sensitive products, water vapour transmission rate of the packaging material used for biscuits is of great importance. The packaging has also to ensure that it prevents rancidity. Hence the packaging material for biscuits must be grease resistant to prevent seepage of fat and staining of the pack, and must have low oxygen permeability to prevent oxidation and rancidity of the fat. In short packaging material for biscuits
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needs four basic requirements: • The biscuit packaging must provide mechanical protection to the product. This can be achieved either by packing the biscuits in end-fold style portion packs or by gas flushing the pillow packs, thus preventing breakage during transport and retail handling. • The packaging must appeal to the potential customers. • It must provide detailed information of the composition and nutritive values of the product. • The package must be easy to open. It must thus have tear tapes, incision cuts, etc. Moist bakery products like cakes and breads have comparatively less shelf life. Bread is susceptible to loss in aroma/ flavour, so the packaging material used for breads must prevent pick up of undesirable flavour/s. The ideal bread packaging material must be attractive, strong and inexpensive. It must have adequate moisture barrier properties to improve the shelf-life, it must also be able to run on automatic machinery and lastly should protect the shape of the product. Traditionally, bread in India was packed
Packaging Technologies There are various technologies used for packaging of products. They are: Inert Gas packaging: In inert gas packaging, the air inside the container is replaced by inert gas either through the compensated vacuum technique or by flushing the inside of the package with inert gas. These gases restrict the growth of aerobic organisms, like mounds, by reducing the amount of oxygen present. To be effective, at least 98 percent of the inert gas needs to be present in the headspace atmosphere, and this must be maintained during storage. Active Packaging: This is an innovative approach to maintain or prolong the shelf‐life of food products while ensuring their quality, safety, and integrity. Active packaging systems can be divided into active scavenging systems (absorbers) and active‐releasing systems (emitters).
Whereas the former remove undesired compounds from the food or its environment, for example, moisture, carbon dioxide, oxygen, ethylene, or odour, the latter add compounds to the packaged food or into the headspace, such as antimicrobial compounds, carbon dioxide, antioxidants, flavours, ethylene, or ethanol. Vacuum Packaging: This is another way of increasing the shelf life of food products. Here the product is placed in an air-tight pack, the air sucked out and the package sealed. By removing air from around the product, the levels of oxygen in the packaging are reduced, thereby impeding the ability of oxygen-breathing microorganisms to grow and spoil the product. The lack of oxygen also reduces the amount of spoilage due to oxidation.
in waxed paper wrappers. The search for lower cost of wrapping materials led to the use of polyethylene film and nearly 80 percent of all bread in India is now packed in plastic films such as LDPE, LLDPE-LDPE and
PP. However, with Maharashtra imposing a ban on plastics, and the Prime Minister of India, Narendra Modi also asking people to reduce the use of plastics, it is possible that the demand may again go up for waxed
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Bakery Packaging Market Size and Forecast 2014-2023 (in USD billion)
Source: Crystal Market Research paper wrappers.
Packaging Solutions There are several types of packaging solutions for bakery products. They could be classified as: Flexible Packaging (Laminates , Wrappers): This is the most common packaging material for bakery products. One remembers biscuits and sliced cakes were being packed in wax papers. Today it is plastic. Plain Cardboard Boxes: These boxes, often used to differentiate biscuits of different manufacturers, are like normal paper boxes but slightly thicker. Display Boxes: After the primary flexible wrappers, the packages are put in display boxes which are shrink wrapped and the consumers are able to see the products through the transparent films. Vertical Pouches or Sachets: Several bakery manufacturers use these for some of their products. Tins or Metallic Boxes: They are popular for packing cookies, since cookies are often too soft to handle. PVC Trays: These are used for packing cookies or cakes. Polybags: Breads are normally packed in these bags. Bread, pastries and prebaked goods are the backbone of the packaged-food industry. Paper Bags: These environmentfriendly bags are being used by artisan bakeries for wrapping bread. These paper bags can be plain or printed.
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Z i p P o u c h e s : Th es e re - s e a l a b l e pouches have an integrated zip and are used for packaging products which are meant for consumption over a long period of time. This packaging is not for products meant for one-time consumption. Cake Boxes: These provide protection for cakes and other bakery products whilst in transit from bakery to consumers. Solid board and folding carton are usually used in bakeries. Tube packaging: Cylindrical tubes of different heights are used by bakeries to package biscuits and other products which are soft and tender. It may be mentioned that packaging of bakery products is done with the help of modified atmosphere packaging (MAP) technology that excludes the oxygen content and uses a high proportion of carbon dioxide to enhance the shelf life of these products.
India’s resources of skilled and affordable labour, make India’s packaging market an attractive venue for investment. According to a report from Research and Markets titled Trends and Opportunities in the Indian Packaging Industry: Analysis of Changing Packaging Trends in the Food, Cosmetics and Toiletries, Beverages and Other Industries, Indian packaging industry will see notable growth over 2016-2021, growing at a CAGR of 9.2 percent as compared to 6.2 percent during 2011-2016. “The growth of the Indian packaging industry will be heavily influenced by changing demographics such as growing urbanisation and the rising proportion of middle class consumers. These changes drive the need for new packaging formats,
Packaging Potential As packaging plays such an important role in the bakery industry, it provides immense scope for entrepreneurs desiring to enter the bakery packaging business in India, as the bakery industry itself in the country is going through an impressive growth phase. Currently the fifth largest sector of India’s economy, the industry has reported steady growth over the past several years and shows high potential for much expansion. Costs of processing and packaging food in India can be up to 40 percent lower than in some parts of Europe. This, combined with
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such as different sizes, materials, and strength,” stated the report. It may be mentioned that not only is the industry growing rapidly but it is also creating lucrative jobs for those who find a career in it. With the growth of bakery industry, the market for bakery packaging is also bound to go up. This trend is not limited to India, but is a global scenario. According to an analysis by the market research company Technavio, the bakery packaging market in Europe will grow at a CAGR of 4.57 percent during the period 2017-2021. Global bakery packaging market size is likely to witness a healthy CAGR over the projected timeframe. At present, some of the key players in the global bakery packaging market are Amcor Limited, Bemis Company, Inc., Smurfit Kappa Group, Mondi, Brow Packaging, Genpak, LLC, Reynolds Group Holdings, Sydney Packaging, WestRock, Benson Box, As Food Packaging among others. Some of the major industries of India involved in packaged food manufacturing are: • Hindustan Unilever: Dealing mostly in
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biscuits and instant beverages, etc. • Pe p s i C o : D e a l i n g w i t h p ro d u c t s like snacks and fruit juices. • Haldiram’s: Dealing with, among other things, sweet and sour snacks. India’s packaging sector has some large players, but it mostly comprises of small and medium enterprises (SMEs). As new business in this segment can be started with low investment and can be scaled, there are good opportunities for new entrepreneurs in the sector. There are some 600 to 700 packaging
machine manufacturers in India, 95 percent of which are in small and medium sectors and located all over the country. Moreover, the demands for smarter and environment-friendly packaging solutions continue to grow. So there will hardly be any dearth of takers for those who provide innovative environment-friendly packaging solutions for India’s bakery industry that can cater to demands of today’s consumers. Yes, opportunities await new entrants in this arena! n
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Prevailing Industry Trends By Sahil Wadhwa
B
akery products have received immense popularity in the present day urban India. From cakes to croissants, baked products have become a favourite of people from all age groups, in urban India. No wonder so many small bakeries have cropped up in urban Indian pockets to cater to the growing demand for fresh scrumptious baked products. India’s bakery and confectionery industry is also going through continual evolution, backed by several happening trends. Here are some of the key trends of 2018 for India’s bakery and confectionery industry, which I think are here to stay. Growing popularity of butter croissants is one such emerging trend. Waking up to the intoxicating aroma of fresh buttery and flaky croissants, complemented by the rich scent of coffee wafting over to uplift the senses, is perhaps the best way to greet the morning. Now with Indian bakeries including butter croissants on their menu, one can relish this experience in bakeries or bakery cafes across the country every morning, before starting the day. Who said that bigger is better? In the world of India’s bakery and confectionery industry, small sized is more in demand today. While huge cakes are still preferred for big birthday bashes, but for other gatherings small desserts are taking precedence over one big dessert cut into multiple pieces. Talking about small things that matter, macaroons have certainly made a place in the heart of dessert lovers in urban India, with their delicious taste and also perhaps with their cute shape. That one can pile them in a box and savour the little treats while driving, watching TV or working on
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the desk is another point in their favour, in this age of multitasking. The same principle applies to cookies. Freshly baked, delicious cookies are also gaining popularity in our industry. Chocolate is now no longer an exotic flavour for the Indian palates. There are wide varieties of chocolate products available in the Indian market today and consequently, the knowledge about chocolates has also increased among the Indian consumers. Premium chocolate brands like Valrhona and Callebaut are prospering in India as rising numbers of middle class Indians are beginning to demand the same or at least similar quality of chocolates as enjoyed by their western counterparts. India has become more health conscious as compared to what it was a decade or two decades earlier. To adapt to this trend, many bakeries have started producing baked goods which are gluten free, for those with gluten allergies. While the great gluten debate has many controversies, many people have shifted to gluten-free products. Customised cakes are often requested to be prepared from gluten-free products. Be
it bread, cakes, cookies or even donuts, the demand for gluten-free is not seeming to go anywhere soon, from India’s bakery and confectionery industry. Moreover, multigrain cookies and cakes are now preferred by people. Using pumpkin and sunflower seeds in baked products is becoming another happening trend pervading through our industry. The demand for white bread has gone down significantly in urban India. Brown bread, atta bread, multigrain bread, etc. are a few new avatars of bread which are flourishing in the Indian market today. Since these breads use more whole wheat and less refined flour, they are beneficial for health. The charm of a small cafe offering delicious caffeinated beverages and fresh warm baked items in a European setting has also attracted Indians. To cater to this demand, similar cafes have opened up in India and received great response. In the coming days, we will see increase in more such places across urban India. Who says looks don’t matter? Would you buy a plain looking cake when there is a beautifully designed one placed right next to it? Consumers today are actively demanding aesthetically appealing food products. Designer cakes are in high demand
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for birthday parties, weddings and even for formal official functions; this trend in the country is more visible among upper echelons of urban India. Preparing these cakes from scratch, building them up with special ingredients like fondant and other accessories, and then finally using edible food colouring to give the final touch, is nothing less than art. With growing health awareness, people have realised that consumption of processed sugars beyond a certain point is linked to multiple lifestyle diseases. Even high fructose corn syrup used in commercial biscuits and cookies is not considered good for health. This has created a demand for baked products in the country which have been prepared with natural sugars like jaggery, molasses or honey, instead of with refined sugar. Knowledge about cruelty-free products is also increasing in the social sphere of post-modern India. Vegan products which are often termed as cruelty-free are also in demand. Bakeries are known for using eggs, milk and butter for various preparations. But the vegan movement calls for boycott of all such animal and animal-derived products. Many people have started following this way
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of life in the country, making the demand for vegan baked products increase in India’s bakery and confectionery industry. Specialised bakeries have also cropped up, offering only vegan products. It goes without saying that baked products, if not freshly prepared, at best taste stale and at worst become inedible. Freshness is the priority, which is why in the hospitality sector it is the bakery department where the maximum wastage occurs. It is because a cake or bread shouldn’t be used once the freshness index dips. There is an emerging trend which is being witnessed along the same lines, across India’s bakery and confectionery industry. More and more people in India are now demanding fresh ingredients to be used to prepare the baked products, especially the customised ones. This is especially true in case of baked items which use fruits, such as cakes and pies. Simply imported fruits no longer satisfy the taste of many discerning Indian customers these days. Fresh fruits, creams and butters are now in demand, which the local bakeries are happy to fulfil. Nowadays blueberry, cranberry, kiwi, dragon fruit, etc., that is the fruits which
are not easily available in India are a big hit among sizeable sections of Indian consumers. Consequently, now there are active demands and orders for baked products with stipulations to use such exotic fresh ingredients in creative ways. n
The author is the Director, Wadhwa Bakers, a Lucknow-based bakery business with more than three decades of legacy.
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The Essentials in Baking Process By Rudolf Strätker
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e often use the term baking, but what exactly does baking mean? The skilled art of turning the
ingredients of water, flour, yeast, and salt into edible products is known as baking. In bakery production, great importance is placed on recipes, which entails accurate weighing and correct dough temperature.
Briefly About Dough And what does dough comprise of? Dough mainly consists of water, flour, yeast, salt, and baking agent. In bakery production, the water absorption capacity is mainly defined by the quality of flour, though mixing system and baking agents also have their roles. The amount of water used is very crucial in bakery production. Water quantity is an essential factor in dough yield. For example, a dough yield of 150 means 100 parts of flour and 50 parts of water. It entails firm dough. Similarly, dough yield of 180 means
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100 parts of flour and 80 parts of water. This is soft dough. The temperature of water is no less important, as it influences t h e te m p e rat u re of t h e d o u g h . Th e recommended dough temperature should vary between 24-26°C.
Flour is Crucial Flour is another crucial ingredient in the baking process. There are various types of flour. Wheat is a light type of flour, whereas rye is the dark type. All types of flour can contain different percentages of husk. Unfortunately, there are large fluctuations in the quality of flour in most of the countries. Wheat flour should consist of approximately 59-72 percent carbohydrates (starch and semi-liquid substances, which should include 2.4-7 percent dietary fibres),
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F o cus
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14-15 percent water, 10-12 percent protein (of which 80 percent should be gluten and 20 percent soluble protein), 0.9-2.3 percent fat and 0.4- 1.7 percent mineral salts.
Yeast in Dough Leavening A ve ry i m p o rta nt p ro cess i n d o u g h preparation is dough leavening. This aerates the bread and gives it more volume. Traditionally, dough is leavened biologically, i.e. through the addition of yeast or using natural sour dough which contains lactic acid bacteria as well as yeast. Dextrose, which is naturally present in small quantities in flour and is also created through starch degradation, forms the
‘nutrition’ for yeast and lactic acid bacteria. Whilst the dough is resting, the dextrose is fermented by the yeast and the lactic acid bacteria. The leavening gas carbon dioxide (CO2) is created as a result. The gluten structure in the dough traps the gas in the dough and prevents it from escaping. During baking, the leavening gas expands through heating; the loaf ‘rises.’ The gas disperses and what remains is the typical porosity of a baked product.
Yeast and lactic acid bacteria are sensitive living organisms. The baker needs to know precisely what these organisms need for their well-being so that they can fulfil their tasks in the dough. Yeast, for example, needs a specific temperature for dough resting (between 25 and 32°C) in order to achieve best multiplication in the dough so that leavening gases can be formed. Yeast is facultative anaerobe. It means it can work with oxygen and also without.
The Role of Salt Salt is not a raising agent. However, it does facilitate the effect of the raising agent. In the case of wheat pastry and bread, the salt has a gluten-stabilising effect, i.e. without the salt the bread would collapse or become completely hard. With rye products, salt prevents them from becoming ‘oily’ or ‘greasy.’ And, of course, without any salt the bread or pastry would simply be completely tasteless. Besides water, flour, yeast and salt, baking agent is also a critical element in the baking process. The flour’s quality and t h e refo re t h e b a k i n g result can be influenced by the baking agent. The author is the MD of König Laminiertechnik GmbH. He is a Food Technologist with 35 years experience in bakery technology.
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Pr o fi l e
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Driven by the Passion to Bake By Sharmila Chand
Dreaming with your eyes wide open is something only a few people do. Deeksha Shetty, the Pastry Chef and Proprietor at Cocoamaya, Mumbai is one of them. Coming from a family of hospitality professionals who have been in the industry for over twenty-five years, Deeksha first showed an interest in baking and pastry at the tender age of fourteen. After completing a Masters in Commerce, she decided to follow her passion for cooking, and enrolled in a diploma program for Craft and Bakery at Sophia Polytechnic College, Mumbai. Her professional foray into baking and pastry began at the Bombay Baking Company, at JW Marriott Mumbai Juhu. Feeling the need to hone her skills further and gain international experience, she also completed a diploma from Le Cordon Bleu Paris. Upon her return to India, Deeksha was committed to the idea of offering classic French pastries and breads in a friendly and approachable format. Her brainchild, Cocoamaya, was born soon after. The name literally translates to ‘love for cocoa’, and it currently has a single store in Sakinaka, Andheri, in Mumbai. Deeksha is looking forward to taking Cocoamaya nationwide, and eventually to showcase her products and skills on a global platform. The excerpts of the interview with the dynamic entrepreneur follow: 34
French dessert and knew I wanted to learn more about it. So I went ahead and enrolled myself at Le Cordon Bleu Paris.
What were the challenges in opening Cocoamaya? Initially selecting the place was a challenge. Later, while building the team, selecting the Chefs, making sure all of them get the techniques right was an obstacle we faced during the early days. These teething issues were overcome by the team due to their efforts. It is always the team that takes a brand to the top and helps it grow.
What is/are the current trend/s in India’s bakery and confectionery industry? Tall cakes with dripped glaze & mirror glazed cakes are the trend these days, across India’s bakery and confectionery industry. Since more and more people in India have become or are becoming health conscious, we are seeing customers opting for more sugar-free, keto dessert. People are nowadays preferring whole wheat bread over regular bread. Dessert is no longer considered as a guilty pleasure but a healthy option.
How did you get into the realm of bakery? I grew up reading about cakes and baking. As a teenager, I use to bake for my family and friends on special occasions. They encouraged me to take this up professionally. Eventually, I got trained in my passion and interned and worked in a few places in Mumbai. I was really fascinated by the classy
Who are your idols, that is who all have inspired you? My idol is Adriano Zumbo. His work has always inspired me. A week before my birthday, I got to know that he is going to be attending an event in Paris. I was quite young then and my parents asked me what I would like to have for my birthday. Anything that takes to meet Adriano, was my reply. That is the time I flew all the way from India only to meet him, and he was pretty touched when I shared this story with him. It was one of the best days of my life where my motivation to do something bigger and better got boosted. I would say Adriano Zumbo has played a huge role in shaping up a lot of my culinary decisions.
What propelled you to open Cocoamaya at the age of 26? Opening Cocoamaya was a dream; at first I was a little apprehensive about how will I manage it. My family is my backbone and
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they really helped me and pushed me to open Cocoamaya. At every stage of developing Cocoamaya, my family was there with me. From which colour should the walls be to what all should be on the menu, they have advised me on every aspect of the outlet. Also because I come from a hospitality background family, their feedback has really helped me.
What was/were the reason/s for opening an authentic French patisserie and using unique ingredients for baking? It is after coming back to India that I realised that there is a lot of acceptance for French patisseries in the Indian market. However, not many patisseries serve authentic French pastries. That is when I realised that we need to fill the gap.
What are your hot selling bakery items? Signature Pastry & Cheese Croissant. They get over within three hours of being on display.
What is your healthy range of
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bakery and confectionery products? We are very conscious of the health quotient, and hence we make customised cakes according to the requirement of the customers. Also we make keto and sugarfree desserts on order. We make multigrain and 100 percent whole wheat breads, which are on the menu.
What is your strength?
What is your favourite tool?
How do you like to de-stress?
French desserts are my strength.
What is your work philosophy? I believe in being true to one’s work. Put in your 100 percent at making the smallest dessert and enjoy what you do.
My favourite tool has to be the whisk. Whisking gives you enough hand exercise, which you need when you work in a pastry kitchen.
Baking and cooking is the biggest destresser for me. I also like to listen to music while baking and cooking, which adds up to my de-stresser list.
What are the challenges a Pastry Chef/Bakery Chef has to face in her/his job?
What is/are your dream/s?
Long hours of work, minimum to no social life, long hours of standing and running around are some of the work related challenges for us.
What do you like about your job? I love to innovate and create new and different desserts with different flavours. I love that we get to be a part of everyone’s special occasions.
My dream is to open one Cocoamaya outlet in either New Jersey or Paris. I plan to open few more patisseries in Mumbai, and maybe expand in other cities as well.
Lastly, what is your mantra for success? To be successful in your work, the first thing to do is fall in love with your work. It is the passion for what you do that will help you explore more opportunities and take you to places you always dreamt of. n
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R e ci p e s
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Tempting Easter Recipes By Sharmila Chand
Easter has just gone by, and another Easter is waiting in the wings. I met some of the Chefs during Easter celebrations, who kindly provided some Easter recipes to me. These recipes can act as inspiration across the industry, for the next Easter celebrations. Recipe by Chef Sujeet Singh, Executive Chef, Radisson Blu Hotel Noida
Recipe by Chef Ivan Chieregatti, Executive Chef at Hyatt Regency Delhi
Stuffed Roast Leg of Lamb
Roast Lamb
• • • • • • • • • • • •
• • • • • • • •
Ingredients:
Deboned leg of lamb — 1.5 kg Fresh rosemary — 20 gm Garlic — 30 gm Salt — For seasoning Spinach — 200 gm Ricotta cheese — 150 gm Pine nuts — 50 gm Fresh thyme — 20 gm Sultanas — 25 gm Olive oil — 100ml Butter — 50 gm Sundried tomato — 25 gm
Method:
• Heat the oven to 350 F/170 C. • If you have bought your lamb with bone in, you will need to cut down the side of the bone to create a cavity for the stuffing. • Marinate lamb leg with salt, pepper, rosemary, thyme and olive oil. • Now prepare stuffing u s i n g s p i n a c h , R i cotta cheese, pine nuts, and sundried tomato and sultanas. • Fill the spinach mixture into the cavity of lamb leg. • Truss the leg with kitchen twing so that stuffing does not leak out. • Place the leg over the roughly cut of onion, carrot, leek and celery in the roasting pan and roast.
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Ingredients:
Lamb - 2 kg Garlic - 1 bulb Rosemary - 1/2 bunch Potatoes - 1.5 kg Lemon - 1 Olive oil - 1 tbs Red wine - 1 glass (150ml) Lamb stock - 1.2l
Method:
• Stud the lamb with garlic and rosemary. Use a sharp pointed knife, make at least 30 small incisions all over the meat. Peel four garlic cloves, thinly slice them and prod a slice into each incision. Next, pull off small sprigs of rosemary and push into the incisions, too. If done in advance, cover the lamb well and refrigerate. Remove from the fridge 1 hour before roasting. • Heat oven to 190C/170C fan/gas 5. Heat a large frying pan, add a little oil and brown the lamb all over. Scatter the carrot, onion, remaining garlic and rosemary in a large roasting tin, pour in the wine and stock, then place the browned lamb in the tin. • Roast for about 1 hr. 45 minutes. Turn the lamb halfway through so by the time it is cooked, each side should be in the stock. When cooked, remove the lamb and allow it to rest in a warm place, covered in foil, for about 30 minutes. • While the roasted lamb is resting, make the gravy. Pour all the stock from the tin through a sieve into a saucepan to remove all the vegetables and herbs. This stock should be rich, slightly thick and should have a great lamb flavour. Reduce it a little on the hob if you feel you want to concentrate the flavour; skimming off any fat that comes to the surface. Serve the lamb with the gravy, potatoes, leeks and butternut squash.
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Recipe by Chef Gaurav Anand, Executive Chef at Courtyard by Marriott Bengaluru Hebbal I. The Hebbal Café Roast Chicken
Ingredients: • • • • • • • • • • •
1 Whole chicken with skin Salt Freshly ground black pepper 1 Large bunch fresh thyme 1 Lemon, halved 1 Head garlic, cut in half crosswise 2 Tablespoons (1/4 stick) of butter, melted 1 Large yellow onion, thickly sliced 4 Carrots cut into 2-inch chunks 1 Bulb of fennel, tops removed, and cut into wedges Olive oil
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Recipe by Chef Pawan Uppal, Executive Chef, The All American Diner, India Habitat Centre, New Delhi
Method: • Pre-heat the oven to 180 degree C. • Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. • Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. • Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top. • Roast the chicken for one-and-a-half hours, or until the juices run clear. Then you cut between a leg and thigh of the chicken. • Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. • Slice the chicken onto a platter and serve it with the vegetables.
II. Oven Roasted Vegetables
Ingredients:
• Vegetables (baby pumpkin, red bell peppers, sweet potato, baby carrot, red onion and baby potatoes) • Sprigs of thyme and rosemary • Salt and pepper to taste • Drizzle of olive oil
Method: • Pre-heat oven to 475 degrees F (245 degrees C). • In a large bowl, combine the baby pumpkin, red bell peppers, sweet potato, baby carrot and baby potatoes. Separate the red onion quarters into pieces, and add them to the mixture. • In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. • Toss with vegetables until they are coated. Spread evenly on a large roasting pan. • Roast for 35 to 40 minutes in the pre-heated oven, stirring for every 10 minutes or until the vegetables are cooked through and browned.
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Cambridge Skillet
Ingredients:
Egg - 12 Capsicum Red (Dice) - 60 Gm Capsicum Yellow(Dice) - 60 Gm Capsicum Green(Dice)- 60Gm Garlic (Chopped) - 40 Gm Onion (Dice) - 40 Gm Mushroom (Slice) - 60 Gm Basil(Chopped) - 5 Gm Leek (Chopped) - 20 Gm Celery (Chopped) - 20 Gm Onion (Chopped) - 40 Gm Oil - 40 Ml Seedless Tomato (Chopped) - 200 Gm Bread Slice, Toasted - 8 Nos.
Method:-
• Make a tomato sauce. Add tomato, onion, garlic, leek, celery, basil, and season the combination well and make the sauce • Make a Ratatouille. Add all diced vegetables, saute it well with garlic and add tomato sauce • Put Ratatouille in the serving dish. • Make Sunny side up (three eggs ) and keep on the top of Ratatouille. • Serve along with toasted bread.
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Dairy
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The Milky Way to Success By Swarnendu Biswas
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ndia is not only the largest milk producing country in the world but also happens to be the largest producer and consumer of dairy. According to a report from Research and Markets, titled ‘A Study of India’s Dairy Sector 2017,’ the dairy industry in India was worth Rs.5000 billion in 2016. However, the organised sector accounts for only 20 percent of dairy sales in the country. “By 2020, Indian dairy will see estimated supply chain investments of 2 billion USD, with a focus on the upstream link. Strong growth prospects, driven by formalisation of the market and growth of value-added dairy products, will drive these investments,” Rabobank noted in 2016.
Lucrative Business Opportunity The market for dairy-based beverages in India is a market worth exploring. For it is a happening market with lots of growth potential. Especially, in the scorching Indian summers like these, players operating in the realm of dairy-based beverages can have a huge market, a market which can yield lucrative returns to the manufacturers. Among the value added dairy products in India, the milk-based beverages have a very lucrative margin. According to a report by the Tata S t rate g i c M a n a g e m e nt G ro u p, d a i ry beverages as a segment was estimated to post sales of Rs 6,400 crore in India by fiscal 2021, as compared with Rs 1,280 crore during fiscal 2015. The stupendous growth in the dairy -based beverages market in post-modern India with its discerning consumers could be attributed to the growing health
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district, which can give an impetus to the dairy business of the conglomerate.
Drinks from Dairy
consciousness in the urban Indian society, along with less time to concoct healthy beverages at homes. The marked increase in disposable incomes in India during the last decade-and-a-half can also be regarded as a contributing factor towards the growth of India’s dairy-based beverages market. The health conscious and time-starved segment of the young generation of India, who are frequently on the go, are especially likely to love these dairy-based beverages. Rabobank’s analyst Shiva Mudgil said sometime back that “The growing demand for milk-based beverages indicates a shift in consumer demand with rising purchasing power ... The market is still at a nascent stage in India, but is growing rapidly with newer players entering the fold and expanding rapidly.” It is expected that more players from dairy segment and even from aerated drinks and FMCG segment would enter the milkbased beverages market of India in the near future. For example, ITC is envisaging to come up with a range of ready-to-drink milk-based beverages and frozen desserts from its new plant in Punjab’s Kapurthala
Over the years, the market of milk-based beverages in India has undergone significant changes. It is no longer limited to lassi, chach and flavoured milk. Gone are the days when lassi in India was associated with homes and dhaba, and chach was a home-made drink. Now the milk-based beverages market is not only crowded by packaged varieties of lassi and chach (buttermilk) options, but there are oats milk, coffee milk and juice mixed with milk adorning the shelves. There is far too much variety in the market than it was there a decade earlier. From jeera chach to probiotic drinks…the segment is encompassing an awesome range. In the background of growing health consciousness in the urban Indian society, dairy-based probiotic beverages are not likely to remain uncommon in the evolving Indian food & beverage market. Take the case of Amul Prolife Probiotic Lassee, which is presently available in Gujarat and Maharashtra. The beverage comprises toned milk, sugar/salt, fruit pulp compound, stabiliser, and an active probiotic culture. What is more, this beverage is available in four flavours namely rose, jeera (cumin), mango, and pineapple. Milk-based beverages with infusion of fruit and nuts would gain currency in the Indian market. One can find Amul Kool Shakers, which are fun, nourishing drinks with fruit/nuts blended with milk. According to the Amul’s website, “Kool Shakers are
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refreshing, fun milk-based drinks with 100 percent natural, delicious fruits or almond pieces that combine great taste and enjoyment with health & nutrition.” Parag Milk Foods, another important player in India's dairy segment, has a milkbased energy drink named Topp Up within its portfolio. Topp Up is a flavoured milk with extra proteins. The protein gives you extra energy & strength. Topp Up is available in six distinct flavours i.e. elaichi, mango, rose, strawberry, pista & butterscotch. According to the company’s website, the product has a long shelf life at room temperature. Last year, Parag Milk Foods came up with a new brand named Slurp, which is an amalgamation of mango juice and milk. Milk-based beverages with the influence of coffee can also be a market worth exploring. For example, Amul Kool Cafe is refreshing milk-based drink with coffee. According to Amul’s website, the beverage is tailored to suit Indian taste. Among the important new entrants in India’s thriving milk-based beverages market, there is Coca-Cola, which entered the market in 2016 with VIO. Recognising India’s taste appeal, VIO was launched with
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the kesar (saffron) and badaam (almond) flavours. According to Coca-Cola India, “All VIO drinks use milk and other ingredients sourced from local dairy farmers and vendors in the country.” Another aerated drinks giant, PepsiCo India has also made its entry into the dairy sector in 2017 with the launch of Quaker Oats+Milk, a ready-to-drink beverage that combines milk and oats.
Need of the Hour So we can see there are now various segments within the milk-based beverages which the entrepreneurs or would be entrepreneurs operating in India could
explore upon to cater to the growing number of experimental consumers across the country. However, the segment of milk-based beverages in India has a market need for more innovative flavours and more numbers of cost-friendly packaging options. The second route can help milk-based beverages to make deeper inroads into India’s huge but less tapped rural market. Presently, milk-based beverages are being sold in metal cans, glass bottles, tetrapaks, pet bottles and pouches. A great many of the dairies operating in India are expected to focus on the milkbased beverages, in the near future. Now India’s food service industry can also come up with different innovative milk-based beverages of its own and promote them across its restaurants in a much bigger way than it is doing now. These beverages can especially cater to the younger generation of savvy health conscious consumers. Like regular bars, the restaurants in India can also demarcate a section in their space where people can sit on stools and sip different delectable milk-based beverages. Such a space can be aptly termed as ‘Milk Bar.’ n
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OPE R A T I ON S
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For Success in Your Bakery Start-ups By Swarnendu Biswas
R
unning a bakery unit is a creative and challenging business, whether be it a stand-alone bakery, a retail bakery chain, or industrial bakery operations for that matter. However, in this feature we are concentrating on the points to be considered for the running of a start-up and stand-alone bakery business, especially in the context of India’s bakery and confectionery industry. An entrepreneur venturing into bakery business should remember that simply love for baking wouldn’t do; neither creativity would be sufficient. The passion for baking should be complemented with knowledge and expertise on baking if the entrepreneur wants to survive the competition, especially with limited funds. Especially in India, the bakery business has great potential for growth, but the competition in this industry too is huge. An entrepreneur venturing into
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bakery business in India should remember that.
Location and Costs First of all, as an entrepreneur starting a bakery unit one should be sure of the location of the unit. That is the entrepreneur should be sure that the location where she/he is thinking of starting the bakery business has a need for a new bakery or not, or whether the consumer profile there is suited for the kind of baked products which she/he has in mind or has expertise in producing. If the answer to any of these questions is no, the entrepreneur should proceed to another suitable location that is within her/his budget, without thinking twice. Secondly, it is important to keep a close eye on the fixed and variable costs involved in running the bakery operations,
especially for the first six months, when the profits are not expected to trickle in. Two examples of fixed cost are the rent of the outlet (assuming the entrepreneur doesn’t own the property where she/he decides to create a bakery) and the depreciation on the bakery equipment or the lease costs on them; two examples of variable cost are the cost of ingredients, and the cost of human resources or labour. Though salary is often regarded as part of fixed costs, but since most of the bakeries in India operate in the unorganised sector, it is more pragmatic to assume that human resource or staff or labour costs as variable costs, which can fluctuate according to the production needs. However, if you decide to cut down your ingredient and human resource costs without discretion, you may end up lowering the quality of your products, which may get
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your bakery business swept away by the harsh and biting winds of competition, to the oblivion. It is therefore advisable to allocate adequate money for quality ingredients and skilled personnel before starting the bakery operations, for in bakery business, human creativity and ingredients play crucial roles in success. In bakery operations, one may curtail her/his cost by curtailing quantity and numbers, depending upon the production needs, but it is not advisable to curtail on the quality, especially in these times when the consumers for bakery products are getting evolved by the day. Overall, a prudent calculation of day-to-day costs of running a start-up and stand-alone bakery operations can help the entrepreneur to plan her/his would be revenue, pricing and profits better.
The Right Pricing The pricing of your bakery products would not only depend upon your cost of operations, but should also depend on the pricing of the products of your competitors nearby. If you are charging markedly higher for your bakery products than your neighbourhood competitor, even though your products are markedly better than his, then there is every chance that his regular consumers would be reluctant to switch from him towards you. And your new consumers would also be tempted to get attracted to your competitor’s products only. However, both these setbacks for you would happen only if your competitor too produces reasonable quality products. If he produces absolute trash then of course, his regular consumers and also your new consumers may be attracted towards your baked products even at lieu of much higher prices. But then you cannot always rely on your competitor’s incompetence to start your business. It is always better therefore to price your products judiciously, while taking into account of not only your cost of production, but also the prevailing price range of your competition nearby. It is because you need to cover your costs and make a healthy profit, but first of all you need your bakery products to be sold.
Minimise Waste, Maximise Fresh However, you can promote those baked products of yours where there is better profit margin over those products of yours where the profit margin is comparatively lower. Display the products where profit margin is higher in a much more attractive way than other items where the profit margin is lower. As a start-up bakery you also need to keep a close watch on the item/s which you sell the most and also the least in your bakery, and adjust your inventory accordingly to minimise waste. Waste is a great waste of often scarce money for the start-up bakery operations. It is also advisable to display fresh baked goods as this would help shape the first impression of your consumers and potential consumers. The aroma from a freshly baked bread or cake may make a potential consumer into a real one within no time. And in business, like in other facets of life, often first impression becomes a lasting impression, though definitely not the last impression.
Promotion and Innovation It is intelligent for start-up bakeries to offer free samples of their prized products (the products which the entrepreneurs think are expected to be sure shot winners in their consumers’ tastes) in order to garner more consumers. However, the free samples should be small enough to induce the taste and not satiate it, so that
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interest over the product/s gets ignited. In this age, innovation is becoming the key to unlocking the doors to success, and this is more true for the bakery business, where creativity is always held at premium. Therefore, as the owner of a new bakery you should give particular attention to make your products stand out from the crowd. Innovation can be in terms of ingredients, presentation or preparation of products. However, innovation/s in bakery business should also depend upon the location and consumer profile of the bakery outlet, if the innovation/s intends/intend to be successful in market, in the long-run. For example, if your bakery is located in a reasonably well-off locality of a big city, then it would do good if you venture into the domain of designer or customized theme-based desserts, which are gaining much popularity in the upwardly mobile metropolitan India. To simulate the ideas or fascination of your clientele into tailor-made or custom-designed cakes and chocolates for them during birthdays and other festivities can help you garner welcome revenues. And you would pleasantly see that if you give something different in terms of look that tastes great too, people are not minding some extra costs.
However, this trend of designer desserts has not caught on in the small cities and towns of India as yet, but even if you are a bakery owner in a small town you can make a beginning in this direction, provided you do not increase the price of your designer products too much in your price-sensitive neighbourhood or society.
Healthy Bakery Another way of attracting the upwardly m o b i l e a n d we l l - h e e l e d c rowd i s by
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presenting healthy bakery in these health conscious times. Sugarless cakes and chocolates, and egg less and vegan cakes teeming with fruits and dry fruits can have good market in upmarket localities of India, as would multigrain breads, and pastries with fruit toppings and less cream. Here also however, a point of caution is needed. The bakeries presenting health conscious products are more likely to be appreciated in upper middle class and affluent localities of our country for there only the price for these healthy products are likely to be easily accepted. In middle class and lower income group areas also healthy bakery products could be marketed, but only if they are served with moderate price tags, which of course entails lesser profit margins or lesser quality most of the times.
Suitable Ambience Of course, innovation should not only be extended to products, but can also be extended to ambience and décor. If your bakery is located in an upwardly mobile or posh area of a metropolitan city, the ambience and décor should be sleek and somewhat unique, and you need to pay some good amount of money (if it is a loan, its interest would add up to your fixed cost expenses) or invest some quality imagination to achieve this. You often may need both. However, if your bakery is located in a traditional middle-class area and if you intend to target the consumers with moderate means and old-fashioned tastes, it is advisable not to be too funky with your ambience and décor; it may prove to be counterproductive and your would be consumers would be reluctant to come to you by perceiving you to be too costly or high-end. In that case, it is better if you keep your bakery’s ambience and décor simple and straightforward; however innovativeness in products (without hurting the religious sentiments) and healthy bakery options would be appreciated in conservative middle-class areas too, provided if you can keep your prices from going berserk.
Menu Updation, Themed Products Of course, it is better if you position your bakery outlet as a one-stop solution for the need of baked goods among your consumers and potential consumers. The product range
on display should be comprehensive and must include scrumptious Indian snacks too, besides cakes, biscuits, breads, muffins, chocolates, pastries, etc. However, at the same time, it is also a clever move to update the menu frequently so as to not let the boredom set in among your consumers and potential consumers. This would also facilitate your bakery to stand apart from the competition. Also let the seasonal elements reflect in your offerings, which will help build expectations for your seasonal products in the next season. Besides that, keeping a theme corresponding with various celebratory occasions and producing a specially designed bakery product according to that theme can also be an exciting proposition for the consumers and potential consumers. For example, rose shaped cakes carrying the theme of love during Valentine’s Day, or decorative candle shaped pastries during Diwali; carrying the theme of enlightenment, can attract new-age clientele to your bakery.
Work Culture As a start-up, you cannot afford to lose quality production time due to dissatisfied, lazy and inattentive staff. Ensure that your staff remains satisfied and also ensure that you keep only those employees who besides having the requisite professional expertise and the eagerness to innovate are also eager to learn and please their guests. This will help you to get repeat customers. And of course, attention to housekeeping should also be given to maintain a spic and span bakery, embodying good hygiene. This would also attract repeat consumers. It is not to say that taking account of all these factors will surely make your bakery business a success, but their adherence would definitely facilitate the success of your start-up bakery business endeavour. These above-mentioned aspects are not only important for a start-up stand-alone bakery beginning its operations with limited funds, but also for a retail bakery chain operating in a glitzy mall, or a bakery selling high-end products in the cosy and secluded marketing environment of five-star hotels, with its guests being predominantly moneyed people; staying or frequenting in five-star properties. But for small standalone bakeries, adherence to these factors is all the more crucial for survival, especially in their nascent stage of operations. n
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P R OD U C T
P R EV I E W
High-Protein Healthy Cookies from ABS N MORE
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Presenting Multipurpose Bread Roll Lines
To offer fitness enthusiasts genuinely nutritious food, Gurugram-based ABS N MORE has come up with a range of high-protein healthy cookies. The company dedicated a research team to formulate the right nutrition levels of the products that give the best results as per the Indian habitat and food habits. Certified by the Food Safety and Standards Authority of India (FSSAI), these cookies give the fitness enthusiasts, health conscious youth and sportspersons a convenient and yet healthy eating option at a very competitive price. Containing high amount of whey protein, these cookies can be ideal for pre-workout and post-workout meals. At Rs. 350 for a box of 200 gm, the cookies provide an inexpensive eating option for bodybuilders. They are ideal for the elderly, women and kids too. ABS N MORE product range also includes atta cookies, jowar cookies, multigrain cookies, crunchy muesli cookies, and ragi & oats cookies. While most of these products have zero cholesterol and zero trans fat, some of them — jowar cookies, ragi & oats cookies – are also gluten-free. ABS N MORE absnmore@gmail.com
Koenig multipurpose line offers a uniquely modular line for high versatility of products. Not only hamburger, hot dog buns, fruit brioche and pav, but also tin bread and rusk bread; crusty on the outside and soft on the inside, with an optimised and homogeneous pore structure and a most compact tin shape, can be produced with Koenig multipurpose line. The modular line features extreme flexibility. The multipurpose line is available in semi-industrial and industrial executions. The semi-industrial line offers an hourly capacity of 9,000 pieces at 6-row operation. With the dough divider and rounder Rex Futura Multi, a weight range of 17 to 245gm is possible. The industrial version of the Koenig multipurpose line features higher performance with the same high product quality. From dough dividing up to retracting, the entire line is dedicated to increased strokes per minute in a stable design. This enables a capacity of up to 30,000 pieces per hour. Aside from the makeup line, Koenig also offers subsequent modules, such as tray proofer and tunnel oven for automated, low-maintenance and centrally controlled production line from one supplier. Due to its customer-friendliness, ongoing innovations and highly skilled employees, Koenig has emerged into the world leader in the manufacture of bread roll lines. König Maschinen yusuf@autobakeproductions.com
Giving the Professional Edge
Advancing Technology
Is your Valentine upset with you? Do you want to make your children happy? Are you looking for a perfect gift to give to your close relatives on their wedding or other celebrations? Well, if you are faced with any of the above-mentioned reflections, then there is a very simple solution to each of them — chocolates. Chocolates are good for your health too. Chocolate making companies earn huge profits in today’s world and chocolate business is a lucrative enterprise. CSDO is one institution which is helping people to learn the art and techniques of making chocolates. At CSDO, the teachers are very much friendly and highly experienced. They help you learn each and every nuance of chocolate making with clarity and understanding. Moreover, the fees at CSDO are not very high. It can be easily afforded by many. With CSDO, your dream of entering the chocolate making business can get a fillip. Craft and Social Development Organisation (CSDO) info@vocational-courses.co.in
Pride equipment is one of the leading suppliers of commercial food service equipments for hospitality Industry in India. Its objective is to provide the best product and service to satisfy the needs of its clients. The company has been dealing in both imported and fabricated kitchen equipments and a wide range of F&B service items. The professional team of the company has vast experience and Indepth knowledge of the hospitality industry. It believes that advanced technological resources and a clear client-based focus are essential to meet the future demand of hospitality service professionals. Its partners have an average experience of 20 years in the industry. The company's mission is to distribute and manufacture top quality equipment & accessories for the food service industry, based on its experience, know-how, specialised manufacturing potential and market research. Pride Equipment info@prideequipment.in
The information published in this section is as per the details furnished by the respective manufacturer/distributor. In any case, it does not represent the views of Hammer Publishers Pvt. Ltd.
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I NTE R V I E W
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The Continual Learner By Sharmila Chand
Chef Gopal Jha, Executive Chef, Grand Mercure Bangalore, brings with him
eleven years of experience in the hospitality industry. As an Executive Chef at Grand Mercure Bangalore, he administers all kitchen operations related to food and beverage in the property. He also looks after the bakery department of the hotel. Prior to joining Accor Hotels at Grand Mercure Bangalore in March 2017, Chef Gopal had worked with The LaLiT Golf & Spa Resort Goa. A large part of his experience has also been in patisserie, where he worked for eight years with noted hotel chains including Starwood, Taj among others. He was a part of two pre-opening hotels with Hyatt. As per Gopal, creativity is crucial in his line of work. Gopal believes that his impeccable attention to minute details and hard work has led to his success in the field of hospitality. The excerpts of the interview follow: What is/are the current trend/s in the Indian bakery industry? With the spread of multinational companies selling pizzas and burgers in the country, the preferences of the people towards bakery products have changed as well. Today, their preferences of bakery products are not restricted to bread, cakes and biscuits, but to other bakery products also. With new launches by a few companies, competition has also increased. Also, the Indian market is observing the establishment of bakery café chains. Currently, people in India have become more health conscious and prefer something light on their palates, giving rise to a demand for dark chocolates and sugarfree items. Low calorie desserts, sugar-free desserts, fresh fruit-based items, glutenfree products and high fibre breads are very much in demand these days., in the India’s bakery and confectionery industry.
How did you become a Pastry Chef? As a child, I started exploring & making desserts. One of my first few desserts was Mango Pudding, which I had learned from an old recipe book, when I was in my 6th grade. To my surprise, my parents, especially my father, enjoyed it tremendously. This sense of approval was a motivation factor which gave me confidence to pursue my passion further. Also, it was precisely this joy that drove my passion when I was young. Later, I went on to learn pastry and cupcake making as these have the biggest
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wow factor among bakery products, in terms of taste and aesthetics. My goal was not just to make my customers happy but to give them a memorable experience.
presentation to the guest. The challenge of innovating to cater to the new trends is another of the challenges for the Bakery Chef.
Who are your idols, that is who all have inspired you?
What do you like about your job?
The popular TV show ‘The Great British Bake Off’ has been a muse to me. The most famous Pastry Chef for me is Pierre Hermé.
What are your hot selling bakery items? Grand Mercure Bangalore offers a variety of products that attract not only healthminded shoppers but also those craving classic indulgence. As far as bakery and confectionery products go, our hot sellers are savoury muffins, eclairs, pound cakes, etc.
What is your favourite tool? My hand whisk, spatula, brush and the essential bowl scraper are among my favourites list. It will be unfair to state any one tool as my favourite.
What are the challenges a Bakery Chef has to face in his/her job? I believe a Chef is someone who is the face of the culinary team. At the same time, she/he has to have the ability to manage, conduct and lead successful kitchen operations. One of the challenges faced by the Bakery Chef includes multitasking; ranging from the preparation of the dish to its
I absolutely love my job. The best thing about my job is that here I am learning on a daily basis. Every day I pick up a new skill and this will lead me to progress in my career.
What is your professional strength/s? My palate is my strength. My knowledge and understanding of the flavours have been my strength till date.
What is your work philosophy? I believe you need to work with passion and give your best in the profession that you choose to be.
What are you passionate about besides baking? Most people have a passion, whether they realise it or not. My passion is living a healthy lifestyle and I also enjoy travelling the world in my spare time.
What is/are your dream/s? I dream my son to be a better Chef than me.
How do you like to de-stress? Cooking is like a therapy for me. Preparing meals helps me reduce my stress. I attempt to cook recipes I enjoy when in stress. n
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