Bakery Review (Apr-May 2019)

Feb-Mar ’19

Hammer Food & Beverage Business Review

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April-May ’19

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E d i t o r i a l Publisher cum Editor

Rajneesh Sharma

rajneeshhammer@gmail.com

Resident Editor

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

Hari Kumar. V Abhishek Singh Rathore Production Assistant

Jyoti Gupta

Advertising Sales

Delhi: Debabrata Nath, Sumesh Sharma Director Sales

Sanjay Anand Mobile: +91 9811136837 Director Operations

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

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

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E-mail: info@hammer.co.in Š 2019 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.

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.

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.

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.

The bakery market in India is becoming increasingly more competitive due to changes in production and consumption patterns that are forcing industry players to either adapt or lose out. Consumer demand has not only grown but also diversified in conjunction with recent trends. Trends of healthy and quality foods are spanning across all ages and segments of society, Product innovation is a key and developing new products help in better customer sustenance. Baked goods are seeing varying results in different retail channels depending on how each one appeals to target consumers. Bakery business, be it Cafes or Burger & Pizza chains, are offering more innovative recipes to woo customers. The cover story looks at the prevailing culinary scenario during summer, to gauge which desserts are proving popular with people. Business story talks about the changing scenario in the bakery industry and the ingredients commonly used by the bakery industry. The other sections provide knowledge on Gelatin, Nuts in Bakery and Cheese. Pest infestation can cast a death blow on the hygiene of a bakery. The Hygiene story discusses how a well sanitised premise can aid in keeping the pests away and help prevent food contamination.

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

Summer Desserts to Beat the Heat

26 BUSINESS

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Event

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News Scan

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Report

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Hygiene

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Product Preview

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Interview

Bakery Ingredients Market Growth

32 INDUSTRY

departments

Gelling with Gelatin

36 INGREDIENT

Nuts in Baking

38 DAIRY

Say Cheese to Mozzarella

40 TREND

April-May ’19

Trendy Cafe

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BAKERY REVIEW

EVENTS’ CALENDER the

Third Edition*

PASTRY

UEEN

27-28 July 2019 Whitecaps International School of Pastry - Bangalore.

PASTRY QUEEN INDIA 2019

Attention Are you a 27-28 July 2019 at Whitecaps International School of Pastry, Bangalore Lady Pastry Chef?

Entries Open for Inviting Contestants Chef Sanjana Patel Pastry Queen India 2015

A

Chef Eureka Araujo Pastry Queen India 2017

Pastry Queen India 2019

fter concluding two successive Pastry in Sugar Art (Boiling of Sugar, Casting, Pull Sugar,School BlownofSugar, Figurines, Queen India in the year 2015 27-28(PQI) July 2019, Whitecaps International Pastry -Ribbons, Bangalore. & 2017, in which the winners were Chef Flowers, Pastillage) and Chocolate Sculpture, Pastry Queen India is lauded as a major platform for talented Indian Women's Pastry Chef Professionals. An Chocolate Pralines, contemporary Chocolate Sanjana Patel & Chef Eureka Araujo, who opportunity to share experience & a platform for growth for female chefs who work with elegance & style to demonstrate to the world the professionalism in the International pastry making sector. also represented India at “Ladies Worlds Baked Cakes, Mini Pastries, the Dessert on a Third Edition* The 2019 winner represent India inata Glass.

Plate & the Dessert Pastry Championship” at Sigep 2016 & 2018, will Ladies World Pastry Championship The competition for theme for this year Hammer the group along with Italian Exhibition the title ‘The Queen 2020' is - “The Genius of Leonardo da Vinci”. The Group (IEG), Organiser of SIGEP show, andPastry theme be illustrated byJuly combining sugar in association with Epicure Frozen Foods & Italy At SIGEP, Rimini, in must January 2020 27-28 2019 Whitecaps International School of Pastry - Bangalore.

Beverage & Whitecaps International School & pastillage harmoniously in the required Apply / Call: of Pastry brings third edition of the event. creation. sanjayhammer@gmail.com Invitation is on for the candidates The hunt is now on for Pastry Queen+91-9811136837 India 2019, who will represent India for "The Pastry interested in participating. The deadline is Eligibility Criteria: JuneChefs 15, currently 2019. actively working in an organisation of Queen" –The Ladies primary World selection Pastry is open forChampionship Indian professional Lady Pastry above 21 years, having proficiency in Sugar Art i.e. Sugar Sculpture (Participating Chef should have a good exposure in For further information and participation duringrepute SIGEP show in Rimini, Italy, to be held Boiling of Sugar, Casting, Pull Sugar, Blown Sugar, Ribbons, Figurines, Flowers, Pastillage) and Chocolate Sculpture, Chocolate Pralines, contemporary Chocolate Baked Cake, Mini Pastries, the Dessert on a Plate & the Dessert in a Glass. contact: on 18-20 January 2021.

Anand Pastry Queen India is lauded as a major OrganisedSanjay by: Chef Sanjana Chef Eureka Araujo Mob: +91 9811136837 Pastry platform forPatel talented Indian Professionals Pastry Queen India 2015 Queen India 2017 41 E-mail: sanjayhammer@gmail.com Women Pastry Chefs. It is an opportunity to Visit: www.pastryqueenindia.com share experience & a platform for growth 18 22. 01. 2020 RIMINI Expo Centre ITALY for female chefs who work with elegance www.pastryqueenindia.com * Theto Pastry Queen India happens once in 2 years & style demonstrate the worldInternational the 27-28 July 2019,toWhitecaps School of Pastry - Bangalore.

Categories of the Menu professionalism in the International pastry Pastry Queen India is lauded as a major platform for talented Indian Women's Pastry Chef Professionals.

An - 1 No. Sugar Display (Including Pastillage) opportunity to share experience & a platform for growth for female chefs who work with elegance & style to making sector.

(Min Height 120 demonstrate to the world the professionalism in the International pastrycm) making sector.

Judged by Influential Pastry Connoisseurs, Chocolate Cake - 2 No. Identical Cakes - 1 2019 winner at (1000 - 1200 Gms) for Judging, India 1 for tasting the highly accredited The competition will servewill represent D e s s e r t B a s e d o n Ta r t ( S i n g l e Ladies World Pastry Championship for as the competition to pre-select One Team portionIdentical Pcs.) - 6 no. (1 for Buffet, 3 the title ‘The Pastry Queen 2021' (Contestant & her Mentor). for Jury, 1 for Jury Committee, 1 for Picture) The 2 days competition, which Rimini, will take Italy (70 At SIGEP, in -January 100 gms) 2021 place on 27-28 July 2019 at Whitecaps Mini Pastry Finger Ring - 10 No.- Identical Apply / Call: Pcs. (1 for Buffet, 3 for Jury, 1 for jury International School of Pastry, Bangalore, sanjayhammer@gmail.com Committee, 1 for Picture, 4 for Media Jury ) is open for the primary selection for Indian +91-9811136837 (15-20 gms) citizen who are above 20 years of age, and Dessert in Glass - 6 No. - Identical Pcs. (1 Eligibility Criteria: is a professional female pastry chefs currently Buffet, 3 for Jury, 1 forinJury Committee, The primary selection is open for Indian professional Lady Pastryfor Chefs currently actively working an organisation of 1 repute above 21 years, proficiency in Sugar Art i.e. Sugar Sculpture (Participating Chef should actively working in having an organisation of repute. for Picture)(100-150 grms)have a good exposure in Boiling of Sugar, Casting, Pull Sugar, Blown Sugar, Ribbons, Figurines, Flowers, Pastillage) and Chocolate Sculpture, The participant should have proficiency Chocolate Pralines, contemporary Chocolate Baked Cake, Mini Pastries, the Dessert on a Plate & the Dessert in a Glass.

PASTRY

UEEN

Attention Are you a Lady Pastry Chef?

Entries Open for

Pastry Queen India 2019 st

Thaifex- World of Food Asia 2019 28 May- 1 June 2019 Impact Challenger & Exhibition Center, Bangkok, Thailand www.thaifexworldoffoodasia.com Food Taipei 2019 19-22 June 2019 Taipei Nangang Exhibition Center, Taiwan www.foodtaipei.com.tw MIFB 2019 26-28 June 2019 Kuala Lumpur, Malaysia www.mifb.com.my TRAFS 11-14 July 2019 Thailand Retail, Food & Hospitality Services 2019 Bangkok International Trade & Exhibition Centre (BITEC) www.thailandhoreca.com India International Hospitality Expo (IHE 2019) 7-10 August 2019 India Exposition Centre, Greater Noida (Delhi, NCR) www.ihexpo.com

Hong Kong International Tea Fair 15-17 August 2019 Hong Kong Convention and Exhibition Center, Hongkong www.hkteafair.com

Annapoorna Anufood India 2019 29-31 August 2019 Bombay Exhibition Center, Mumbai www.worldoffoodindia.com

Asiafruit Logistica 2019 4-6 September 2019 AsiaWorld-Expo, Hongkong www.asiafruitlogistica.com

Food & Hotel India 2019 18-20 September 2019 Bombay Exhibition Centre, Goregaon, Mumbai www.foodandhotelindia.com

Organised by:

SIAL India 19-21 September 2019 Pragati Maidan, New Delhi www.sialindia.com

41st

18 22. 01. 2020 RIMINI Expo Centre ITALY

* The Pastry Queen India happens once in 2 years

www.pastryqueenindia.com

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BAKERY REVIEW

India Pastry Cup 2019 The National Pastry Team Selection from India for Asia Pastry Cup 2020, will be held on June 15, 2019, at the Academy of Pastry Arts, Mumbai. It’s a team competition where team of 2 chefs from same organisation will represent a team. No team with member from different organisation is allowed.

The one-day competition will be held under the supervision of Asia Pastry Cup 2020 Pre selection Committee and the winning team will represent India at the APC in Singapore. The judging team comprise of Chef Jean-François Arnaud - M.O.F., Asia President of the jury APC, Chef Avijit Ghosh, Corporate Pastry Chef at Hotel Leela Ventures and Chef Kainaz Messman, the co-owner & Head Chef at Theobrama.

The teams for the competition are of pastry professionals with exceptional skills. They will have 8 hours to prepare and present a chocolate showpiece, a sugar showpiece, plated desserts and

chocolate cake.

Asia Pastry Cup is the largest “live” pastry competition in Asia, which will be held during the International Food and Hospitality Tradeshow Fo o d & H ote l As i a ( F H A ) i n 2020 at Singapore. It is the most spectacular and highly accredited competition in its category. Its objective is to promote pastry excellence and professionalism. It is also a process for official pre-selection platform for the World Pastry Cup in Lyon, France. Last time Malaysia won The Asian Pastry Cup 2018.

Since its inception in 2006, the APC has grown steadily in stature and prestige to become a major platform for talented pastry professionals in Asia. Acclaimed by industry professionals, APC gives pastry chefs the opportunity to demonstrate their pastry skills, talent and creativity to a panel of experienced judges and enthusiastic audience.

Asia Fruit Logistica Gears Up for Grand Show in Hong Kong The upcoming edition of Asia Fruit Logistica, the leading international trade exhibition for fresh fruit and vegetable marketing in Asia, is scheduled to be held in Hong Kong from 4th to 6th September 2019.

Known to attract high-quality buyers from key markets across A s i a w i t n e s s i n g p a rt i c i p at i o n from exhibitors belonging to the logistics, machinery and technology sectors, the annual trade fair aims at assisting industry players to build new business contacts and showcase their innovations and products on an international level.

Last year, the trade fair witnessed the third highest participation from India with six per cent of total visitors marking their attendance at the event. A larger number of Indian fresh produce traders and supply chain retailers are expected to attend the event this year.

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“Asia Fruit Logistica attracts buyers and exhibitors from across the world providing a great platform for company leaders and influencers to connect and collaborate globally,” Keith Sunderlal, India Representative, Asia Fruit Logistica, said in a statement. “ Th e t h re e - d ay t ra d e fa i r of fe rs opportunities to companies of all sizes to unlock extensive business opportunities

by finding new suppliers and building relationships. It is a must-attend industry event to enhance exposure in fast changing trends and technologies in the fresh produce sector,” Sunderlal added.

The most recent Fruit Logistica trade fair that took place from 6th to 8th February 2019 in Berlin, Germany boasted a high attendance of over 78,000 trade visitors from 135 countries.

Also known as the world’s leading exhibition for the marketing of fresh fruit and vegetables, Fruit Logistica achieved excellent results with nearly every other exhibitor making new business deals this year.

With Asia Fruit Logistica, it brings its expertise to Asia, one of the most dynamic and rapidly expanding markets in the world.

Exhibitors seeking to showcase their products and services at Asia Fruit Logistica can register at their official website: https:// www.asiafruitlogistica.com/en/Exhibitors/

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‘The Cake Marathon’ is a unique concept, which is an extravagant showcase of talent from the patisserie world from across India.

It is founded by Chef Varun Inamdar and Bela Maniar. The show is India’s first National level stir which has competitions at several levels, workshops, tools and ingredient exhibit and marathon master classes by the best in the patisserie industry. The event will be held at ‘Fire & Flames’ - Ahmedabad One, during June 20-21, 2019.

During the show, a concurrent National Cake Artists’ Summit, Bakers’ meet and Conclave will be held alongside a conference and industry talks by some of the best names from across India as speakers and a part of the panel. It will provide an update on the approach, challenges and understanding of the cake world.

It is India’s grandest celebration of cakes and cake artists’ from across India. First-ofits-kind Certificates of Honour and Excellence will be awarded by ‘The Cake Marathon’ to recognise the talent from the Indian pastry community. 24 Pastry chefs and experts like Rushina Munshaw Ghildiyal, Chef Sanjana Patel, Rakhee Vaswani and the likes from across India will be the Jury and Advisors at the event. They will be awarding the best on social media, best book makers, cake makers, pastry shop owners, home bakers alike. Also, a panel of 10 Grand Jury and Mentors like Rashmi Uday Singh, Kunal Vijayakar will award the best talent from the industry, choosing and felicitating the Top 100 Promising Pastry Chefs of India alongside honouring some veterans and pastry teachers.

India’s only live consumer event dedicated to the world of patisserie and Indian cake artists all together under one roof. High profile celebrities, cake makers and cake artists have consented to be present. FSSAI CEO, Mr. Pawan Agarwal has sent a note of appreciation and has encouraged the world of patissiers and cake artists to achieve greater heights and spread the message - Aaj Se Thoda Kam. Since they are revered for their art, it would organically attract crowds

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BAKERY REVIEW

and reach a wider audience with whole new demographic of young, creative professionals and amateur home baking enthusiasts, plus the next generation of junior budding bakers and cake decorators keeping in mind one important mantra - Moderation Activities During the event various activities will be held: The Class Room This demonstration theatre is one of the event’s premier attractions, showcasing the talents of leading lights from the cake industry. A Marathon-like master classes will be held by cake artists and chocolatier Chef Varun Inamdar

from across India like Ruhee Bhimani,Shikha Murarka, Ashwini Sarabhai, Seema Bagaria to name a few Competition Theater There will be live competitions in a dedicated arena for cupcakes and designer cakes, judged by leaders in business.

Cake Museum It will showcase professional wedding cakes designed by some of the best in business certainly eye catching and worth a stop by.

The wedding cakes are partly edible, which would be distributed amongst the NGO’s aboard. The themes of the show stopper cakes are: a) Wedding Cakes b) Festivals of India c) Heritage of India

The Dessert Table The dessert table will display latest, nouvelle and trending desserts, presented and curated

by Monila Surana from the house of ‘Florence Academy, Ahmedabad.

The Sprinkles Library A dedicated space with an offering that gives the visitors - adults and kids a chance to get sweet and sticky as they decorate their own cupcakes using an endless supply of cake toppings and sprinkles, creating something unique and personalised to take home or eat straight away. Presented and curated by Monila Surana from the house of ‘Florence Academy, Ahmedabad.

National Cake Artists Summit A summit, conference and dialogue of the industry, for the industry and by the industry curated specially for industry, by the industry.

The event is powered by Rich Graviss and has associate partners like MACCIA, Promising Indians as outreach partner, Luxury Tea partner - TWG India, Gifting partners like FAB essences, Ultibakes for tools, Delta Nutritives for ingredients and many more prominent industry names in various categories.

Chef Varun Inamdar is regarded as one of the TOP 10 celebrity chefs in the world alongside culinary giants like Jamie Oliver and Gordon Ramsay with 16 years of work experience as a trained chef, chocolatier, food stylist, author and an ex-top rank executive at Oberoi Hotels and Resorts, India. Globally known as ‘The Prince of Chocolates’ and ‘The Bombay Chef’ by fans and followers, he has a reach of over 284 million+ through his digital show He is the Cocoa Brand Ambassador appointed by The Government of Ecuador and is credited to have created India’s firstof-its-kind 6 feet tall Chocolate Mannequin and Chocolate Ganesha Idol on television.

With 25 food shows in 2017-18-19 he has also featured in MasterChef India on Star Plus. He is currently the Brand Ambassador nominated

by Prime Minister Narendra Modi for Swastha Bharat Yatra and Eat Right Movement by Government of India. Amongst many coveted awards, he is also a Guinness World Record 2018 holder for ‘The World’s largest Chocolate Mud Pie’ weighing 3000 pounds.

The founder of Aayna Cookery Club, Bela Maniar, is the founder and chief curator of - ‘The Cake Marathon’. She is highly active in organising events across genres like kitty parties, events, exhibitions, master classes, live food shows, games, seminars and workshops. She is known for curating celebrity cookery contests and workshops on large scales.

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MSIHMCT Completes 50 Years in Imparting Education The Maharashtra State Institute of Hotel Management & Catering Technology (MSIHMCT) in Pune, which completed 50 years in imparting hospitality education in 2019, organised the 21st annual themed dinner on 30th March 2019.

To mark its 50 years in imparting hospitality education, MSIHMCT felicitated eateries from across Pune which have completed 50 years.

The theme of this year's dinner, 412 Alfresco, was built around cuisines and foods from around the world and the dinner was served in a sit-down styled pop-up.

The theme weaved together the institute’s address which begins with the number 412 and the style of seating which was alfresco.

The event was attended by more than 200 guests including senior managers from various luxury hotels, academicians and dignitaries from Pune.

Wagh Bakri Ice Tea Premix Range Launched With the aim of offering a healthier alternative to carbonated drinks to beat the summer, Wagh Bakri Tea Group has launched ice tea premix range in various flavours including lemon, orange, peach, khus, litchi, aloe vera and saunf.

Available at all leading stores and online platforms such as Amazon.in, these ice tea flavours come with the goodness of vitamin C, Wagh Bakri Tea Group said in a statement. “ We h ave co n d u cte d extensive research over the last few years and found that the youth is increasingly choosing healthy options over carbonated and high-calorie drinks,” WaghBakri Tea Group’s Executive Director, Parag Desai, said in a statement.

“WaghBakri has created a healthy and refreshing alternative to meet your hydration and energy needs. It is healthy and delicious, something for all age groups and taste preferences,” Desai added.

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Amul Forays Into Fruit Juice Market Giving brands such as Frooti, Maaza and Minute Maid new competition, t h e G u j a rat Co o p e rat i ve M i l k Marketing Federation Limited (GCMMF) has launched packaged fruit drink brand “Amul tru” in mango, orange, apple and lychee variants.

Amul is Asia's largest milk brand. But GCMMF appears to be focused on leveraging the brand in diversifying its business in non-dairy sectors. In the past couple of years, Amul ramped up its offerings of chocolate-based products.

Packed in pet bottles, “Amul Tru” is priced at Rs 10 for 200 ml and it is expected to compete with established brands such as Frooti, Maaza and Minute Maid besides many other regional brands.

To expand in the fruit drink category, Amul is depending on its slaes network – including more than 60 sales offices and 12,000 dealers to reach out to 11 lakh retailers.

Araku Coffee Now Available in India After making its debut in Paris, organic coffee brand Araku Coffee is now available in India. Having its origin in the terroirs of the Araku Valley in Andhra Pradesh, the coffee is grown by the Adivasis of Eastern Ghats and developed by international experts.

“By retailing in Paris with a flagship store in the Marais region and winning best coffee awards in France, we have started rewriting

history for the Adivasi farmers, the Araku region, Indian coffee, and social entrepreneurship,” Manoj Kumar, Co-founder of Araku Coffee, said in a statement.

The brand has been developed by an international panel of experts including agriculturist David Hogg, French coffeeologist Hippolyte Courty and coffee specialist Sherri Johns, Araku Coffee said.

The coffee plantations are managed according to the principles of terroir – like a vineyard – to manually craft an international grade award winning coffee, Araku said.

Araku Coffee is available online to start with, shipping across the country with four variants.

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Novotel Pune Rejigs ‘Fuzion’ Bistro Menu Novotel Pune has rejigged the menu of its Fuzion bistro that offers a wide variety of choices to the patrons — from salads to burgers to sandwiches to wraps to chef’s special pizzas.

The new menu includes an array of spread

like lemon herb grilled chicken salad topped with fresh lime and herbs, fresh grilled vegetable and ciabatta, traditional Mexican vegetable burritos and chicken quesadillas, spicy nachos and BBQ chicken among others. The menu is specially curated for diners who want to grab a quick and tasty bite, Novotel Pune said, adding that Fuzion is also suitable for a working lunch outing.

“Diners can satiate their sweet tooth with special discount of 50 per cent everyday on an assortment of delightful desserts and cakes. This discount will be available every evening from 7 to 10 pm,” Novotel Pune said in a statement.

New Pastry Chef at Sofitel Mumbai BKC S of i te l M u m b a i B KC re ce nt l y a p p o i nte d Rajat Sachdev as their new Pastry Chef.

Sachdev bring to the n ew ro l e ove r e i g h t ye a rs of ex p e r i e n ce in working with the finest hotels in the country, including The Leela Ambience H ot e l G u rg a o n , H yatt H yd e ra b a d Gachibowli, Shangri-La Eros Hotel New Delhi, JW Marriott Chandigarh, and The Oberoi New Delhi.

In his current role, Chef Sachdev will have to ensure that the pastry team provides consistent quality of food and beverage.

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London Bubble Co Unveils its 50th Store in India In line with its expansion startegy, bubble waffle franchise brand Lo n d o n B u b b l e Co u nve i l e d its 50th store on May 24 at Charni Road, Mumbai – a feat the company achieved in just 18 months since the opening of its first store in Juhu, Mumbai.

London Bubble Co. celebrated the milestone with a range of delicious waffles at only Rs 59 across all outlets. Highlights of the menu include bubble waffle wraps, pocket waffles and bubble teas, and the first-ever “Black Jack” – black waffle with black charcoal icecream.

“Waffles are something that have always

been perceived as a premium product in India. After personally relishing in the joy of having waffles every day in London, I wanted to share the experience and make waffles a staple here too,” said Saurabh Rathore, Founder and CEO, London Bubble Co. “We understand that a major chunk of India’s population follow vegetarianism and therefore, have made our menu 100 per cent vegetarian so that they can enjoy the dessert as well,” Rathore added.

London Bubble Co now has outlets across seven Indian cities and the brand set for itself a goal of opening 200 outlets by the end of next year.

Yum to Open 600 Taco Bell Outlets Yum Brands, an American fast food company, operating Pizza Hut, Taco Bell and KFC, is planning to open 600 outlets of Taco Bell in India. This will make India the second largest market for Taco Bell outside the US. Taco Bell International’s president Liz Williams announced the tie-up with Burman Hospitality as master franchise, which owns Dabur. Gaurav Burman who heads the Burman Hospitality is confident of investing in the franchise and sure of developing a good venture.

Taco Bell entered India in 2010 and opened a few restaurants on its own. It signed on Burman Hospitality as a franchise partner five years later, which led to the opening of 35 restaurants across the country. Taco Bell, which serves Mexican inspired fare, such as burritos and tacos, will also open cloud kitchens in the domestic market.

Burger Singh Unveils New Menu Homegrown QSR chain Burger Singh recently added several new burgers and beverages in the menu. The menu is divided in two parts — vegetarian and non- vegetarian. The new flavours include shahi paneer, Mac and cheese, andewalla, udta Punjab 2.0 with cheese-filled patty (a bigger, revamped version of the old Udta Punjab) and 377 pack.

It also includes new beverages namely, Tony pappeh di anar shikanji, Tony pappeh da raw mango, and Tony pappeh di jamun shikanji inspired from Burger Singh's famous Tony pappeh da jeera soda.

“The new range of beverages is inspired by Indian flavours and further enhances our India inspired menu,” said Rahul Seth, Chief of Staff at Burger Singh.

“377 pack is our initiative to celebrate love for all, the range has been specially crafted for vegetarians and non vegetarians alike, democratising love and Indian flavours,” Seth added.

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REPORT

Spreading knowledge on Chocolate C

hocolate taster Mandar Bhosale is an educator, educating people on what is real chocolate. He is a certified chocolate taster from International Institute of Chocolate and Cacao Tasting in the United Kingdom. He is a hospitality graduate and worked as a pastry chef. During his hospitality training in the United States of America in 2007, he came across the revelation that the chocolate that he had been consuming all his life was in fact not a real chocolate.

He believes that Indians are yet to be exposed to real chocolate. He stress upon the need to understand the difference between pure chocolate and compounds, and what is good chocolate. Due to competition among manufacturers and less unawareness among consumers, manufacturers are lowering the quality to keep the prices low for sustenance.

And because consumers are unaware of the difference between compounds and pure chocolates they end up getting low quality and harmful products.

As per global standards chocolate comprises 60 per cent or more of cocoa and cocoa butter. The compound that we consume in India has a very less quantity of cocoa along with vegetable fat instead of cocoa butter. Compound is also dominated by sugar. On several occasions, colours are added to compounds to make the chocolate look darker as people here associate dark chocolate with colour instead of composition.

Pure chocolate is not necessarily dark.

It is always blamed on the customers that they don’t pay for pure chocolate products.

But does consumer know the difference between good chocolate or bad one. He suggests that with one simple change and the industry can be upgraded. The label on packaging should clearly mention if it has compound or pure chocolate. Once consumer tastes the better product they would prefer to have pure chocolate.

Recently he did some workshops, which was attended by chocolate lovers. In the

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three-hour session Mandar speaks about the parameters of appreciating chocolate, chocolate tasting, understanding cocoa beans better and chocolates in general.

Mandar, who is also the founder of International Chocolate Research and Innovation Council, has worked for a decade in the hospitality industry. He has formed a home bakers’ community and also visits hotel management institutes to talk about chocolates at ground level.

Mandar believes, “Indians’ knowledge about chocolates is very raw. They don’t know the difference between the chocolates available in the markets here and the real

ones available abroad. Globally, chocolates are treated at a different level but in India, we are very primitive. The reason we are doing this session at such a low cost is to spread awareness of real chocolates - how they are good for health, how intense they are and how you can learn to appreciate fine chocolates.”

He said, we can’t blame people here because chocolate hasn’t originated from India, he added. “In the past, a bakery or a pastry shop would make chocolate by using margarine, sugar and cocoa powder.

Now, chocolates are made of compounds and contain trans fat which is absolutely unhealthy and leads to various diseases. I am not here to fight any big companies but I am just creating awareness because now is the time for upgradation. Social media is doing a great job of passing on knowledge, so things should change,” he said.

Mandar has family business Zelos Food Products, which deals in compounds and chocolates. As a pastry chef, he used pure chocolate only 10% of the times, the rest was compounds. He was disturbed to see people paying exorbitant sums for compounds at some premium outlets.

The real chocolate is an experience including multiple sensory organs. “Chocolate cannot be gobbled up. It comes with health benefits as it is a high energy product.”

Bhosale explained.

Indians are now in the right place to upgrade their taste in chocolate. “Chocolate was introduced to Indians in the 1960s.

People started consuming what was available in the market. However, now they are welltravelled and have had exposure to different cuisines. They have tried chocolates available globally and can understand chocolate in depth,” he said.

Not many would know that cocoa grown in Southern India is getting international recognition. “Our aim is to give India the taste of real chocolate and help boost the Indian cocoa industry,” he said.

April-May ’19

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Summer Desserts to Beat the Heat Summer is the season when your entire concept of desserts takes a new twist. Favourites like Chocolate and Strawberry Cakes, or Mint Oreo Cake or even Indian desserts like Gulab Jamun and Gajar Ka Halwa are turned a blind eye to, and the preferred ones become ice creams or fluids – both sweet and spicy. Ice creams are generally one of the favourite desserts and makers of this delicacy come up with new flavours during summer. Though ice creams can bring us a cool and refreshing feeling in the hot summer, they are not suitable for several people. Some chefs claim that ice creams are not the ideal escape for summer heat as they could affect yours health. Ashok Malkani takes a look at the prevailing culinary scenario during summer to gauge which desserts are proving popular with people during these blistering days.

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ention summer and one conjures up visions of ice creams. It’s not just the children that lap up this delicacy but people of almost all ages eagerly grab a cone or a slice of this delectable summer cooler. But ice cream is not the only frozen dessert that is popular during this hot climate. There are juices and spicy drinks like chhaas (buttermilk) besides aerated water which are also consumed in large quantities But, inevitably, one’s thoughts turn to the cooling treat ice cream. So why are ice creams preferred and don’t people get fed up of eating the same flavours of ice creams?

Also, what concoctions have chefs come up with to sate the guests’ appetites?

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Rajat Sachdev, Pastry Chef, Sofitel Mumbai BKC reveals, “During the summer season, people ideally prefer a cold beverage or ice cream. We tend to consume a cold product, as we would like to cool down our body temperatures. Ice Creams are a prime example, as they satisfy our temptations and bring a momentary cooling effect to the body.

As far as different flavours are concerned, people who have certain preferences will always like that flavour whatever it may be.

Especially the love for Mangoes will never fade away. Chefs always keep innovating and introducing new desserts and flavours to satisfy the guests with a sweet tooth.

We keep experimenting with our desserts

and ice creams by introducing new flavours and variations. At Sofitel Mumbai BKC, we offer Solkadhi & Blueberry ice cream.

Solkadhi is a type of drink, originated from the Indian subcontinent, usually consumed after meals. It is most popular in Goa and the Konkan region of India. The drink is made from coconut milk and kokum. Combined with blueberry, this nutritious ice cream is full of antioxidants. It is a great digestive, refreshing and cooling dessert - most ideal to consume during the summer months. We also have a selection of other ice creams, sorbets and kulfi.

I may add that as ice creams are rich in calories, the digestive system needs to break down the nutrients hence, the initial

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cooling effect is rapidly replaced by heat.

Therefore, ice cream isn’t the ideal summer escaping solution.

Beverages such as fruit juices, soft drinks, etc. are ideal for consumption in the summer as they help in body hydration.

Active ingredients in spicy food also trigger the heat transfer through sweat and help our body to cool further.

Instead, I would suggest that one tries out the different flavour of sorbet (frozen dessert prepared with fruit and sugar which is gluten-free, dairy-free, and vegan) and Granita (an icy dessert prepared out of the same ingredients like sorbet - fruit and sugar, however unlike sorbet which is frozen and churned. Granita is spread into a layer and then frozen. Granita is much coarser and icier than a smooth scope of sorbet). Seasonal Sorbet and Granita are served at Sofitel Mumbai BKC such as Rose Sorbet, Watermelon and Mint Granita and much more.”

Raj Kumar, Bakery Chef, The Suryaa New Delhi, avers, “Though that ice cream is considered to be a summer cooler, however there are other frozen desserts which can replace the ice creams such as Granita, Sorbet, Frozen Yogurts, Gelato, Frozen Custard, etc.

Ice cream companies are coming up with different ice cream flavours for their potential customers with the objective to provide different tastes so that they may not get bored due to the ‘same taste’ monotony.

Similarly, hotels are also coming up with different kinds of cool desserts so that the potential guests have varieties to choose from such as chilled pudding, custards, sorbet, mojito sorbet and frozen yogurts. In addition to this, you may find different ways of serving ice creams such as Teppanyaki ice creams, Sundaes, Deep fried ice creams; Kulfi and monster Shakes are quite popular among millennials these days.

At The Suryaa New Delhi, we have Teppanyaki ice cream plate in our all day dining restaurant – Ssence. This is one of the best and popular feature in our restaurant and has been appreciated by most of the guests. Apart from this, we also have our in-house prepared ice creams like seven treasure ice cream, coconut ice cream and deep fried ice cream which is served in our rooftop Pan Asian restaurant – Sampan.”

Sundeep Nunes, Sous Bakery Chef, Renaissance Mumbai, states, “Ice cream is something that is enjoyed by each and everyone, especially during the season of

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parching sun. Few other exciting components that people should add or consume to cool their body during this season are Yoghurt, Mint, Lime, Fennel etc.

There are very few problems in life that cannot be fixed by ice cream. It’s not only suitable at any time, but the variety of flavours really puts it ‘There’ with the greatest of foods. In today’s time, we at Renaissance Mumbai, serve some exhilarating teppanyaki ice-cream on frost top which is customised according to the guests’ preferences.

One of my recent inventions that is very well appreciated is ‘Sundae made with grilled Brioche’. Though Banana split with ice-cream is a common dessert enjoyed by all, the sauces we use as a topping on the split is what I like to experiment with.

Caramelised cinnamon rum sauce is one of my personal favorites.”

Kuldeep Singh, Executive Chef, Holiday Inn Chennai OMR IT Expressway, claims “ice cream, in summer, is cooling. It provides your body with a handful of key nutrients, including bone-strengthening calcium and blood-pressure-lowering potassium and energizing B vitamins. It also provides a decent amount of protein, which is important in tissue repair and cell growth. And the most important part: it cools down your body temperature when it comes to burning heat.

It is very true that having the same flavour time and again will kill the appetite and you might end up not liking that flavour.

Being a chef, we are always innovative and considerate about coming up with new ideas so that people do not bored with summer coolers.

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Being a chef I always prefer to go with Gelato and frozen dessert as well as fresh fruit pastries and cold fruit soups. And there are many more desserts and fresh fruit base drink which is really a heat buster and gives your body and soul a calm and cool feel.

I always prefer homemade Gelato and in that also I would introduce seasonal fruits and flavours which our guest really love and enjoy and when it comes to homemade it will be always healthy as well as keeping diet in mind. As we have Mango season, introducing Fresh Mango Gelato and ice-creams are the best option we have right now, besides Watermelon and Nungu.”

Ashivini Kumar, Executive Chef, Four Points by Sheraton Navi Mumbai, Vashi, states, “People in India feel that ice cream, gelato, sorbet, kulfi and cold beverages are the ideal solutions to beat the summer heat, but that is not true. People can also opt for any natural cold beverages like Shikanji, Aam Panna, Chaas, Lassi, Fresh fruits juice, Fresh fruits shakes, Fresh Fruits Ice Tea, Chia Falooda, Tender Coconut, etc.

We all get tired of eating the same flavours of ice creams every time. Guests nowadays believe in new innovative variations in F&B. To soothe this we, at Four Points by Sheraton, always try and bring up something innovative for our guests. When it comes to desserts we have different kinds of cold desserts available e.g. Parfait, Sorbet, Granita, Frozen pies, Jell-O, Mousses, etc. We also offer a few cold desserts, which guests can choose from.

We offer mostly the seasonal fresh fruit flavours, which are more in demand at our property. Earlier we had strawberries in season and now it is time for Mango season.

We have been experimenting with the making of Ice cream Cakes, Ice cream Sandwich with popular Biscuits, Cookies & Wafer etc. Tender Coconuts Ice Cream with Chia Seeds is the most on demand experiment of ours.”

Rohit Pushpavanam, Executive Chef, Alila Diwa Goa, declares, “Our body is constantly producing heat to assist the digestive process of the body. Ice creams offer a temporary respite from the heat and more often that is what attracts us to walk in to an ice cream parlour and indulge in our favourite scoop during summers. An ice cream may cool your body for a bit however, they need a lot of energy to digest which in turn produces more heat. The ideal way to deal with summer heat is to consume lots of water, coconut water, fruits, fruit juices that is easy on the digestive system and thus balances the heat produced in the body, keeping us cooler.

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Everyone wants to try out new flavours and as Chefs we keep trying out different combinations to offer something new to the guests. To mention a few, we have Sundaes, Cold cheese cakes, Pies, Kitty chocolate muffins, Brownie truffle. Some of the flavours thought up by me and appreciated by our guests are Thandai ice cream and red velvet gelato roll.

Liquid Coolers Rajat Sachdev

Kuldeep Singh

Rohit Pushpavanam

Raj Kumar

Ashvini Kumar

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With the onset of summer, the desire to quench thirst, experienced due to heat overtakes all culinary yearnings. The chefs have to plan for summer drinks as the summer sets in. So what is the planning done by chefs and what are the fluid desserts planned by them? Are these fluids only fruit juices or do they include spicy drinks?

Kuldip claims, “As soon as summer starts I plan for summer special desserts, ice creams, gelato and cold drinks and even in my buffet I introduce few drinks so our guest can experience the best. And it’s all about planning and executing the same.

In summer season most of the guest like drinks which are more of authentic and give that soothing feeling inside out. In my restaurant at Holiday Inn Chennai OMR IT Expressway, the guests prefer to have Subza rose milk, Nimboo Pudina sarbat and fresh Mango milkshake.

I always try to introduce something new during the summer, be it Chaas or Lassi or any summer mocktails like Mango shooter and Nimboo thandai, which is my personal favourite. We serve NUNGU water as well.”

Sundeep says, “I plan for summer coolers long before the onset of summer to avoid the last minute rush. I make sure everything is in place so that we can serve our guests in the best way possible with our preparations. We, at Renaissance, have recently launched Absolute Lime cocktail 1+1 offer, at our Italian themed restaurant Fratelli Fresh, for lunch on weekends in the summer vacations. Apart from cocktails we also serve all-time guests favorite – Lassis , Milk shake & Chhaas.

Renaissance echoes and embraces the locale.

Recently an expat guest wanted to taste the authentic, local indigenous flavours of Mumbai. I served him a glass of Lassi infused with Gulkand, Paan and Rose flavours.”

Ashvini asserts, “We always have our marketing plans set well in advance through which we make sure we set the festivals calendar to entertain our guests and bring out something new all the time. To beat the heat we have come up with an interesting Mango Dessert & Beverages festival during May end which will highlight the varieties of Mango desserts & beverages.

As far as cold drinks are concerned, we have demand for both kinds of beverages – sweet as well as spicy. Sweets are: different kind of Milkshakes & Cold Desserts. Salty & Spicy ones are: Jal Jeera, Shikanji, Nimboo Pani, Salted Chaas, Lassi, Aam Panna, Kokum,

Spicy Guava Mary, Fresh Tomato Virgin Mary.

I recall, once we had a request for milkshakes without dairy. We made a fruit puree shake with soya milk and that tasted amazing. We have also prepared Green Tea Ice Tea, which is not so common.”

Raj Kumar reveals, “Summer desserts and coolers are decided well in advance before the season comes.

We have decided to continue with our hot selling items like freaky Shakes, cold Coffee, seven treasure ice cream, Teppanyaki ice cream and deep fried ice cream, Aam Panna, instant Iced Tea, Watermelon & Mint cooler, Coconut cooler, Peach cooler, Rooh afza & Mint cooler.

Multiple guests have multiple tastes. These days most people prefer aerated drinks during summer.

Some others prefer Chaas, salted Lassi, fresh Lime Soda, etc. during lunch. However, their preference changes to Milk Shakes, Cold Coffee, etc. during evening high tea. Same guests prefer cold desserts after their meal. Chefs are God gifted culinary magician to the foodies’ world. We have concocted flavoured Paan Milk Shake.”

Rajat reveals, “We plan well in advance for the summer. There are many desserts that we do for the summers apart from beverages and ice creams. At times, the menu is decided on the spur of the moment and added in the ‘Chef’s special’ accordingly or as per guest preferences.

With a climate as varied and extreme as India, people require a myriad of options to keep their thirst appropriately quenched. As per the weather conditions, eclectic assortment of ingredients available which include local spices, flavours and herbs, the product consumed can help trigger heat transfer through sweat and help our body to cool. So while cold treats can be satisfying and are certainly refreshing, a better way to beat the heat is to spice things up, get your sweat on and, most importantly, rehydrate.

At Sofitel Mumbai BKC, we have this concept, called BarChef, wherein our bartenders and mixologists innovate and play with ingredients to create unique concoctions and flavours. Aam Panna is one such example, wherein we take the seasonal fruit Mango and give it a twist. The Aam Panna drink has been specially introduced in all our outlets for the summer season as it is a cool and refreshing drink, perfect for this season!”

Rohit iterates, “Desserts are planned well in advance, before summer and the planning and procurement starts into practice. I have tried a delicious and easy recipe for making ice cream with a little twist on standard, like Chaas flavoured and Tamarind chilly ice cream.

Fruits to beat the heat Summer season with the rising mercury is an ideal time for fruits like Watermelon. So do people just prefer to nibble on fruits during the summer, or do they go

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Sundeep Nunes in for desserts with a touch of fruit?

Rajat avers, “During summer, ice cream becomes the preferred dessert amongst all. As we know in the summer, it’s very essential to keep our body hydrated and we should eat summer fruits like Watermelon, Plums, Cherries, Grapes, Kiwis, etc. that act as a perfect source of nutrients. It’s always recommended to eat fruits before your meal, but when the fruit is mixed with your most loved ice creams, fresh creams, sauces, syrups, etc. they look more palatable and lavish. Dishes like Strawberry Shortcakes, Plum Galette and Fruit Trifle are some of the known recipes that we can consume during summers.

During summers, mango is a highly preferred fruit and everyone looks for dessert option in the same. But we do offer a variety of flavours and options in desserts, and ice creams, such as Mango Cheesecake, Watermelon and Vodka Sorbet, Blueberry Granita and more. Apart from these desserts we also have the classic Indian desserts, and a number of fusion desserts such as fresh Mango along with Shrikhand and much more”.

Rohit asserts, “People prefer more waterbased fruits in the summer as it’s more cooling. Fruit desserts are in demand as well and we try out different ways to make it tastier and attractive. Mango is the flavour of the season and is incorporated in our dessert spread in a big way.”

Raj reveals, “People who are health conscious prefer only fruits as desserts. At the Suryaa New Delhi we have different ‘Flavour of the Month’ based on fruit.

Maximum desserts, cakes, pastries and other bakery products have fruit as the main ingredient. Summer is popular for fruits

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like Musk Melon, Lychee, Water melon, etc. but Mango is the most popular among all the fruits. Majority of the desserts or ice creams have mango as their main ingredient.

However, guests also prefer desserts made from other fruits.”

Ashvini avers, “We have a huge demand for seasonal fruit desserts all the time. Fruits like Watermelon, Melon, Mango are good fruits for summer. Mango is a king of all fruits and we have a huge fan following thus there is a high demand for desserts around this fruit. We get a different kind of Mangoes in our property, Four Points By Sheraton Navi Mumbai Vashi. We serve a variety of dishes like Mango Kulfi, Mango Juice, Mango shakes, Mango Indian & Western Dessert etc. We keep a lot of mango dessert & beverages option available to our guests.”

Sundeep disclosed, “Fruits are always good combination to desserts, which adds natural flavours and colours to the dish. We, at Renaissance, use fresh fruits to make and decorate the desserts. Exotic fruit and berries are very eye catchy and that’s how people like it. Fruit desserts are healthy and the consumption of sugar is also less comparatively to other desserts.

Since summer is the time for mangoes, we even have mango promotion in our outlets, like Pastry shop and Coffee shop, giving lots of varieties of mango desserts. We have also introduced Mango salads to the menu like Rucola, Mango, Feta Salad, Mango Salad and etc. We have tried giving the Aam Panna a homely feel for our guests. We have also set up the Mango Bazaar where you can buy mangoes per kg.”

Kuldeep declares, “During summer people love to try more desserts with fruits and they love to try the dessert which is more specially made keeping summer in mind. I always try different desserts, based on fruits and ingredients which really help beat the summer heat.

I would say that it’s not just mango but there are so many other choices too. We, at Holiday Inn Chennai OMR IT Expressway, keep experimenting and have desserts like Subza jelly dome, Kiwi Summer Limeade Pie, Watermelon cubic pastry and many more.”

Summing up One can thus say that there are special concoctions dreamt up for summer. So, as one tries to beat the heat, one is definitely helped in this endeavour by the pioneering chefs who come up with some innovative creations.

Recipes for summer coolers SORBET GARDEN Components: Pistachio Soil (Green Powder) Yuzu Lime Sorbet (Center White Quenelle) Blanched Asparagus (Star anise Flavored) Aeriated Chocolate Stone (Brown Rocks) Passion Fruit Gel (Green liquid) Dehydrated Chocolate Leaves (Brown Leaves) Edible Flowers (If Needed) Ca ra m e l G o l d e n C h a nt i l l y ( C i t r u s Nawelapa) Ingredients: Water Lemon Juice Yuzu Zest Castor Sugar Dextrose Gel mix Softin

750ml 250gms 01.no 250gms 50gms 20gms 05gms

Method: • Heat water add castor sugar and dextrose – boil up to 100° • Add the gel mix and softin • Then add the lime juice and yuzu zest and keep aside and Refrigerate • Transfer the same in a churning machine • Churn the mixture for 15 to 20 mins • The sorbet is ready to service Garnish Garnish the sorbet in a Quenelle along with the above mentioned Components Chef Rajat Sachdev, Pastry Chef, Sofitel Mumbai BKC MANGO BAVAROIS RECIPE FOR 8 PORTIONS Ingredients Egg Yolk 5 No Caster Sugar 50 Gms Milk 170 Gms White Chocolte 300 Gms Whipped Cream 350 Gms Gelatin 20 Gms Fresh Mango Pulp 150 Gms Mango Chopped 100 Gms Method • Prepare the sabayon by cooking egg yolk and caster sugar together on the double boiler until it is pale yellow.

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• Now take a thick bottom pan and warm the milk and add white chocolate and make ganache.

• Now take the sabayon and ganache and fold it with whipped cream.

• Soak the gelatin leaf in the ice water, remove it once it is bloomed and now put it in the micro wave and melt it.

• Now add mongo pulp and chopped mango into the mixture and fold the mixture nicely with melted gelatin.

• Now put it in the portion bowl and set it for the couple of hours in the chiller.

• Once it is set garnished with freshly chopped mango and mint leaf.

MANGO AND COCONUT CLAFOUTIS RECIPE FOR 8 PORTIONS Ingredients Coconut Milk ¾ Cup Condensed Milk 1/3 Cup All Purpose Flour ¼ Cup Desiccated Coconut 2tbs Eggs 2 No Mango Cubes 2 No Method • In a large bowl mix all the ingredients together expect the mango, whisk till combined.

• Sieve it and pour into the greased ramekins mold and arrange the fresh mango on the top • Bake it for the 25 to 30 minutes at 170 degree centigrade on the double boiler until the clafoutis has puffed up.

• Sprinkle with icing sugar and served it warm.

Executive Chef - Rohit Pushpavanam, Alila Diwa Goa MANGO PHIRNI Ingredients 1/4 cup mango puree 2 tablespoon soaked, ground paste basmati rice 6 soaked pistachios 6 blanched & peeled, soaked almonds 1/4 cup chopped mango 4 strand saffron 1/4 teaspoon cardamom powder Method • To prepare this yummy dessert recipe, put a deep-bottomed pan on medium flame and add full cream milk and bring it to a boil. Next add the ground rice to the mixture. Mix well and keep stirring till the

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mixture thickens.

• Add condensed milk along with cardamom essence in the pan, stir once and let the milk simmer till all the ingredients are well blended. Switch off the burner when done and allow the milk to cool at room temperature for a few minutes.

• Pour the thickened milk mixture in a large bowl and add the chopped pistachios & almonds, chopped mangoes along with mango puree and saffron in the bowl and mix all the ingredients together then refrigerate for about an hour or two.

• Once chilled, take out the bowl and garnish with few chopped mangoes and chopped nuts. Serve immediately.

Ashivini Kumar, Executive Chef, Four Points

by Sheraton Navi Mumbai Vashi SEMIFREDDO Ingredients Egg yolk sugar honey water whipped cream hazelnut granola

160 gm, 100gm, 180gm, 80gm, 700gm, 100gm

Method • Cook Water sugar and honey to 125degrees • Add to egg yolk and whip till cool, then add whipped cream and granola • Pour in desired mould and freeze • Serve frozen with presentation MANGO BAKED YOGHURT Ingredients Yoghurt 100gm Milk maid 100gm Amul cream 100 gm.

Chopped mangoes 100 Gms Method • Mix all ingredients together and pour in a bowl with water bath.

• Bake at 160degree for 12minutes • Chill and serve with fresh mangoes.

BANANA CARDAMOM CUSTARD Ingredients Heavy cream 500gm Egg yolk 10 gms Sugar-80 gms Bbanana- 150gms Cardamon powder-1gm Method • Blend banana cardamom and half sugar

to make puree • Heat cream and pour it over egg yolk and sugar mix • Pour the above egg mixture over banana puree mixing gradually • Pour in individual small bowls, and bake in water bath at 180 degree for around 15 minutes.

S u n d e e p N u n es , S o u s B a ke ry C h ef, Renaissance Hotel Mumbai KIWI SUMMER LIMEADE PIE Ingredients 6 tablespoons coarsely chopped walnut 1 pc baked pastry shell 100 grams can frozen limeade concentrate, thawed 1 vanilla instant pudding and pie filling mix 100 grams cream cheese, softened 3/4 cup powdered sugar 3 m e d i u m k i w i f r u i t ( p e e l e d , h a l ve d lengthwise and sliced), divided 80 grams carton lime low-fat yogurt 1 1/2 cups frozen whipped dessert topping, thawed Method • Sprinkle 2 tablespoons of the walnuts in the bottom of the pastry shell.

• In a small bowl, whisk together limeade concentrate and vanilla pudding mix. Set aside.

• In a medium mixing bowl beat cream cheese with an electric mixer for 30 seconds. Beat in powdered sugar, followed by limeade mixture. Transfer 3/4 cup of the mixture to another medium bowl; set aside.

Spoon remaining mixture into the pastry shell. Top with two of the kiwifruit.

•Beat yogurt into the reserved 3/4 cup cream cheese mixture until combined. Fold in whipped topping. Spoon over filling in pastry shell. Cover and chill 8 to 24 hours.

Garnish with remaining kiwifruit and nuts.

COCONUT MANGO-PINEAPPLE SORBET Ingredients 1 large mango 1 cup pineapple 2 tablespoons coconut milk 1 tablespoon lime juice 1/2 cup white sugar Fresh Coconut flakes Method • Peel and pit the mango. Chop into large pieces. Remove the leaves and outer skin

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of the pineapple. Chop into large pieces.

• Combine the chopped mango, chopped pineapple, coconut milk, lime juice, and sugar in a large blender. Blend until smooth.

• Freeze in ice cream maker. It took about 30 minutes for a perfect sorbet consistency.

• Enjoy immediately out of the machine topped with some sweetened fresh coconut flakes.

• If you want it for later, transfer to an airtight container, freeze in the freezer and enjoy later.

Executive Chef, Kuldeep Singh, Holiday Inn Chennai OMR IT Expressway RECIPES FOR SUMMER COOLERS SORBET GARDEN Components: Pistachio Soil (Green Powder) Yuzu Lime Sorbet (Center White Quenelle) Blanched Asparagus (Star anise Flavored) Aeriated Chocolate Stone (Brown Rocks) Passion Fruit Gel (Green liquid) Dehydrated Chocolate Leaves (Brown Leaves) Edible Flowers (If Needed) Caramel Golden Chantilly (Citrus Nawelapa) Ingredients: Water Lemon Juice Yuzu Zest Castor Sugar Dextrose Gel mix Softin

750ml 250gms 01.no 250gms 50gms 20gms 05gms

Method: • Heat water add castor sugar and dextrose – boil up to 100° • Add the gel mix and softin • Then add the lime juice and yuzu zest and keep aside and Refrigerate • Transfer the same in a churning machine • Churn the mixture for 15 to 20 mins • The sorbet is ready to service Garnish Garnish the sorbet in a Quenelle along with the above mentioned Components Chef Rajat Sachdev, Pastry Chef, Sofitel Mumbai BKC MANGO BAVAROIS RECIPE FOR 8 PORTIONS Ingredients Egg Yolk 5 No Caster Sugar 50 Gms

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Milk White Chocolte Whipped Cream Gelatin Fresh Mango Pulp Gms Mango Chopped

170 Gms 300 Gms 350 Gms 20 Gns 150 100 Gms

Method • Prepare the sabayon by cooking egg yolk and caster sugar together on the double boiler until it is pale yellow.

• Now take a thick bottom pan and warm the milk and add white chocolate and make ganache.

• Now take the sabayon and ganache and fold it with whipped cream.

• Soak the gelatin leaf in the ice water, remove it once it is bloomed and now put it in the micro wave and melt it.

• Now add mongo pulp and chopped mango into the mixture and fold the mixture nicely with melted gelatin.

• Now put it in the portion bowl and set it for the couple of hours in the chiller.

• Once it is set garnished with freshly chopped mango and mint leaf.

MANGO AND COCONUT CLAFOUTIS RECIPE FOR 8 PORTIONS Ingredients Coconut Milk ¾ Cup Condensed Milk 1/3 Cup All Purpose Flour ¼ Cup Desiccated Coconut 2tbs Eggs 2 No Mango Cubes 2 No Method • In a large bowl mix all the ingredients together expect the mango, whisk till combined.

• Sieve it and pour into the greased ramekins mold and arrange the fresh mango on the top • Bake it for the 25 to 30 minutes at 170 degree centigrade on the double boiler until the clafoutis has puffed up.

• Sprinkle with icing sugar and served it warm.

6 blanched & peeled, soaked almonds 1/4 cup chopped mango 4 strand saffron 1/4 teaspoon cardamom powder Method • To prepare this yummy dessert recipe, put a deep-bottomed pan on medium flame and add full cream milk and bring it to a boil.

Next add the ground rice to the mixture.

Mix well and keep stirring till the mixture thickens.

• Add condensed milk along with cardamom essence in the pan, stir once and let the milk simmer till all the ingredients are well blended. Switch off the burner when done and allow the milk to cool at room temperature for a few minutes.

• Pour the thickened milk mixture in a large bowl and add the chopped pistachios & almonds, chopped mangoes along with mango puree and saffron in the bowl and mix all the ingredients together then refrigerate for about an hour or two.

• Once chilled, take out the bowl and garnish with few chopped mangoes and chopped nuts. Serve immediately.

Ashivini Kumar, Executive Chef, Four Points

by Sheraton Navi Mumbai Vashi SEMIFREDDO Ingredients Egg yolk sugar honey water whipped cream hazelnut granola

160 gm, 100gm, 180gm, 80gm, 700gm, 100gm

Method • Cook Water sugar and honey to 125degrees •Add to egg yolk and whip till cool, then add whipped cream and granola • Pour in desired mould and freeze •Serve frozen with presentation

Executive Chef - Rohit Pushpavanam, Alila Diwa Goa

MANGO BAKED YOGHURT Ingredients Yoghurt 100gm Milk maid 100gm Amul cream 100 gm.

Chopped mangoes 100 Gms

MANGO PHIRNI Ingredients 1/4 cup mango puree 2 tablespoon soaked, ground paste basmati rice 6 soaked pistachios

Method • Mix all ingredients together and pour in a bowl with water bath.

• Bake at 160degree for 12minutes • Chill and serve with fresh mangoes.

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BANANA CARDAMOM CUSTARD Ingredients Heavy cream 500gm Egg yolk 10 gms Sugar 80 gms Bbanana 150gms Cardamon powder 1gm Method • Blend banana cardamom and half sugar to make puree • Heat cream and pour it over egg yolk and sugar mix • Pour the above egg mixture over banana puree mixing gradually • Pour in individual small bowls, and bake in water bath at 180 degree for around 15 minutes.

S u n d e e p N u n es , S o u s B a ke ry C h ef, Renaissance Hotel Mumbai KIWI SUMMER LIMEADE PIE Ingredients 6 tablespoons coarsely chopped walnut 1 pc baked pastry shell 100 grams can frozen limeade concentrate,

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thawed 1 vanilla instant pudding and pie filling mix 100 grams cream cheese, softened 3/4 cup powdered sugar 3 m e d i u m k i w i f r u i t ( p e e l e d , h a l ve d lengthwise and sliced), divided 80 grams carton lime low-fat yogurt 1 1/2 cups frozen whipped dessert topping, thawed

COCONUT MANGO-PINEAPPLE SORBET Ingredients 1 large mango 1 cup pineapple 2 tablespoons coconut milk 1 tablespoon lime juice 1/2 cup white sugar Fresh Coconut flakes

Method • Sprinkle 2 tablespoons of the walnuts in the bottom of the pastry shell.

• In a small bowl, whisk together limeade concentrate and vanilla pudding mix. Set aside.

• In a medium mixing bowl beat cream cheese with an electric mixer for 30 seconds. Beat in powdered sugar, followed by limeade mixture. Transfer 3/4 cup of the mixture to another medium bowl; set aside.

Spoon remaining mixture into the pastry shell. Top with two of the kiwifruit.

• Beat yogurt into the reserved 3/4 cup cream cheese mixture until combined. Fold in whipped topping. Spoon over filling in pastry shell. Cover and chill 8 to 24 hours.

Garnish with remaining kiwifruit and nuts.

Method • Peel and pit the mango. Chop into large pieces. Remove the leaves and outer skin of the pineapple. Chop into large pieces.

• Combine the chopped mango, chopped pineapple, coconut milk, lime juice, and sugar in a large blender. Blend until smooth.

• Freeze in ice cream maker. It took about 30 minutes for a perfect sorbet consistency.

• Enjoy immediately out of the machine topped with some sweetened fresh coconut flakes.

• If you want it for later, transfer to an airtight container, freeze in the freezer and enjoy later.

Executive Chef, Kuldeep Singh, Holiday Inn Chennai OMR IT Expressway

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Bakery Ingredients Market Growth The Indian bakery industry has been growing at a rapid pace due to the busy lifestyles, changing eating habits and western influence, particularly among the millennial. The rising health consciousness, not only of the millennial but of consumers of all ages, has encouraged manufacturers to focus on healthier products like brown, multi-grain and whole wheat breads.

Environmental concerns are also increasing sales of organic bakery products. The rapid growth of the bakery industry and the quick changes that are taking place provides an opportunity for entrepreneurs to venture in the bakery ingredients market which is in a fast-growth mode. Ashok Malkani looks at the changing scenario in the bakery industry and the ingredients commonly used by the bakery industry, to help entrepreneurs planning to enter the bakery ingredients’ arena.

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he Indian bakery industry is in a growing phase. Harsha Bhagwat, executive sous chef, Rich Graviss, while speaking at ‘Rich’s Gourmet Guide - The Bakers’ Lounge’, some time back in Mumbai, said, “As far as the size of the bakery market is concerned, Tier-I and II cities are growing, but in Tier-III cities, there is a boom. There has been a shift from mainstream breads, toasts and khari to cakes. There is immense growth and potential in the bakery industry.”

It may be mentioned that the Indian bakery market reached a value of $7.22 Billion in 2018. Bakery is one of the largest food industries comprising of different products like breads, biscuits, pastries, cakes, buns, rusks, etc. Most of these products, due to the changing lifestyle of Indians, are gaining in popularity trends.

India, with its growing population and increasing disposable incomes, is the major market for the baked goods, and bakery ingredients. Consumers are willing to pay more for a healthier profile in the bakery products, which drives the growth of this market. The growth in the Bakery industry has been rapid. It may be mentioned that India has over 2,000 organised or

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semi-organised bakeries and 1,000,000 unorganised bakeries.

India’s bakery industry, which generally includes biscuits, cakes, pastries, flatbread, tortilla, bun, croissant, etc., has been growing at a rapid pace owing to their pleasant taste and health benefits as they are made from variety of grains such as rye, maize, wheat and oats, among others.

Since bakery items provide convenience as well as affordability to the consumers, their consumption level has increased over the last few years. According to the latest report, “Indian Bakery Market: Industry Trends, Share, Size, Growth Opportunity and Forecast 2019-2024”, by IMARC group, the Indian bakery market is projected to exceed $12 billion by 2024, expanding at a CAGR of 19.3 per cent during 2019-2024.

The swift and speedy growth is attributed to the fast moving consumer goods – breads and biscuits – which are eaten on a daily basis. In addition to this, the growth of fast food chains further stimulates the demand for bread, as they are used in sandwiches, burger, snacks, etc.

Harsha Bhagwat has claimed that India’s bakery industry is in a growing phase and is all set to witness a boom in flavours to

cater to the taste buds of customers and meet their requirements. He adds that the trends of fusion and Indo-Western flavours are at their peak.

Low Trans-Fat Ingredients Bakery ingredients are the food products responsible to maintain the freshness, softness, & taste; improve shelf life; and increase the protein content in the baked items. These items are available in different varieties in the market and are considered as the basic food for human nutrition globally.

The global bakery ingredients market was valued at $12,588 million in 2017 and is projected to reach $18,596 million by 2025, growing at a CAGR of 5.0% from 2018 to 2025.

An entrepreneur planning to enter into the bakery business could venture into the ingredients market as the progress of bakery would entirely depend on the ingredients market. And the ingredients market is all set for a dynamic growth!

There is a growing consumer demand for nutritional content in baked foods with low sugar, whole grain, and zero Trans-fat per serving. Increasing obesity rates and aging

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population have put the usage of healthy ingredients in the U.S. on a national front.

Health consciousness in India, too, has seen a spiraling growth in ingredients which help bakery products attain zero trans-fat level.

The replacement of hydrogenated fats by fats containing almost zero trans-fatty acids has long been a major target for many bakery manufacturers. According to a recent report published by Consumers’ Association, trans-fat consumption has almost halved.

In bakery products, one of the main requirements is that the fat, be it a dough fat, pastry fat or cream fat, should have some structure and solidity. Without the use of hydrogenation, this can only be achieved by using oils such as palm oil, palm kernel oil and coconut oil. Of these palm oil is the most popular and the most versatile.

Boost for Ingredients’ Market The growing demand for ready-to-eat food is expected to boost the bakery ingredients market. The shift in the conventional home cooked food to convenience foods has also increased the demand of these bakery ingredients in the emerging markets.

Adoption of westernized lifestyle, double income families, emphasis on healthier lifestyles, greater nutrition awareness, are the major factors that are responsible for the growth in baked foods industry, which, in turn, will drive the demand for the bakery ingredients manufacturers.

The focus would be on innovation in sweeteners, dry ingredients, starches and derivatives, oil and shortenings’ ingredients to meet the consumer demand for low trans fats and gluten free products, without modifying the quality, texture, and taste of these products. The future scope for the bakery ingredient manufacturers would lie in the advancements of food ingredients systems and thereby, providing a common platform for food makers, food service providers, and retailers to meet the companies’ strategies in meeting with the consumer consumption trends and preferences.

For those planning to enter the bakery ingredients’ business it may be mentioned t h at b a ke ry i n g re d i e nts a re b ro a d l y categorised in different product segments, which are fats and shortenings, emulsifiers, bases and mixes, functional blends, colours and flavours, leavening agents, and others.

The bases and mixes segment accounts for the largest share followed by fats and shortenings. Enzymes are used to replace

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chemical additives and also help the companies reduce their processing time while saving energy costs. Emulsifiers are the ingredients that are used to obtain soft crumb-like and tenderness in the texture of some bakery products. Leavening agents, such as baking powder and yeast extracts, hold the largest share in the global bakery ingredients market, as they are widely used for fermentation in baked products.

Important Ingredients If one wants to enter the bakery ingredients market there is a necessity to know the different ingredients and their demand.

FLOUR is one of the most essential ingredients. The global wheat flour reached a consumption volume of 385 Million Tons in 2018, registering a CAGR of 1.3% during 2011-2018. Wheat flour, due to its health benefits like lowering cholesterol levels, improving metabolism, controlling obesity and regulating blood sugar levels, is one of the most popular ingredients.

There are different kinds of flour used by the bakery industry. These are: Whole wheat flour: It is often used to replace a portion of all-purpose flour to boost the nutritional profile.

Bread flour: It contains more protein and gluten for baking chewy yeast breads.

Cake flour: It has lower protein and gluten as compared to all-purpose flour. It is finely ground to produce cakes with a lighter texture.

Pastry flour: It is ideal for tender pie crusts.

Self-rising flour: It has baking powder and salt already mixed in.

Alternative non-wheat flours: They are milled

from other grains like ragi, jowar, etc.

Cornmeal: It is used for cornbread, waffles, pancakes, etc.

With people becoming more health conscious there is now ample scope for organic gluten free flours. Some of these are: Brown Rice Flour Buckwheat Flour Amaranth Flour.

Corn Massa (Masa Harina) Millet Flour Sorghum Flour Chickpea Flour (Besan, Garbanzo Bean Flour) Teff Flour (A traditional Ethiopian flour) Nut Flours (Almond, Hazelnut) The use of whole and alternative grains and grain products continues to drive new product development. To cater to the health conscious there is now a demand for glutten and other allergen free flours like those from buckwheat, quinoa, millet, amaranth, flax, corn, rice, sorghum wild rice and other non-wheat grains.

‘Leaveners’ are also important ingredients for bakery. They produce gas which causes bread and other baked goods like cakes, cookies and muffins to rise when they enter the oven. The basic work of any leavening agent is to cause foaming which results in lighter and softer batter. Leavening agents create air pockets into the batter by producing gas. This makes the batter to rise & become fluffy.

‘Baking Powders’ are chemical leavening agents containing sodium bicarbonate, commonly known as baking soda or bicarb soda, plus one or more leavening acids.

Baking powder is a chemical leavening

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agent. It is integral to the rise of various batters during baking. It has a built in acid that activates it. There is also a double acting baking powder which reacts to the liquid in the batter and heat in two stages.

‘Baking Soda’ is also called as Sodium Bicarbonate. This fine white powder is manufactured by adding carbon dioxide to huge vats of water containing sodium chloride and ammonia. When the resultant sodium bicarbonate settles at the bottom, it is filtered, washed in cold water, dried and ground to a fine powder.

‘Baker’s Yeast’, another leavening agent, is used for baking bread and other bakery products. The primary function of yeast is to convert fermentable sugars present in the dough into carbon dioxide and ethanol.

There are several types of ‘Food Colours’.

They are: liquid, gel and powder. Liquids are used for tinting icings, batters and dough Gel dye is normally used for large scale baking or candy making projects.

Powder dye is used for tinting crystal sugar, coloring chocolates and preparing dry mixes. It is also used for Macarons and meringues, which are very sensitive to added liquid.

‘Flavours’ are used for a wide range of applications in the bakery industry. They are used to enhance, add to or change the taste of the base product, be it cake, cookies, sauces, yeast doughs, pastries, candies, etc.

These flavours need to be able to withstand high temperatures.

Vanilla is one of the popular flavourings.

It is an aromatic flavouring made from the beans of the vanilla orchid. When used in food, vanilla enhances other flavours and adds sweetness. Vanilla is not only used as a flavour but also to enhance other flavours, such as chocolate, caramel, and coffee. Vanilla beans and vanilla extract are used extensively by bakers to flavour a wide range of desserts and other items.

Another one of the flavourings that is commonly used is Cocoa. This is a key ingredient in chocolate cake recipes. It has the benefit of not needing to be melted and is completely stable.

Unsweetened desiccated coconut is also used as a flavour for cakes.

As far as ‘Shortenings’ are concerned, butter and margarine are the two major shortenings used by the bakery industry.

Sugar & Spice Besides the ingredients mentioned above, two other important ingredients for bakery

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are sugar and spices. Sugar, as everyone knows, is needed to add sweetness to cakes, pastries, cookie, biscuits, etc. Beside sweetness sugar also creates tenderness and fineness of texture by weakening the gluten structure. It also gives crust colour, increases keeping qualities by retaining moisture and acts as creaming agent with fat.

Sugar can be classified as: Granulated/grain/table Sugar Very fine/super fine/castor Sugar - for making cakes and cookies Confectioner’s/icing Sugar Molasses Brown Sugar Corn Syrup Honey Malt Syrup Spices are aromatic substances obtained from the dried parts of plants such as the roots, shoots, fruits, bark, and leaves.

Some of the common spices are: Allspice has a flavour resembling a blend of cloves, nutmeg, and cinnamon. Allspice is grown principally in Jamaica and to a lesser degree in Mexico. Allspice is available whole or ground.

Anise is native to Mexico and Spain, with the latter being the principal producer.

Anise seeds are added to pastries, breads, cookies, and candies.

Caraway is a small crescent-shaped brown seed with a pleasant aroma but somewhat sharp taste. Although it is most familiar in rye bread, caraway is also used in cookies and cakes.

Cardamom in ground form flavours Danish pastries and coffee cakes, Christmas baking, and Easter baking such as hot cross buns.

Cinnamon (ground) is used in pastries, b re a d s , p u d d i n g s , ca kes , ca n d y, a n d cookies. Cinnamon sticks are used for preserved fruits and flavouring puddings.

Cassia, sometimes known as Chinese cinnamon, is similar to cinnamon but a little darker with a sharper taste. It is considered better for savoury rather than sweet foods.

Cloves are the dried, unopened buds of a tropical evergreen tree. The ground version of this spice heightens the flavour of baked goods, fruit pies, and plum pudding.

Ginger, in its ground form, is commonly used in fruitcakes, cookies, fruit pies, and gingerbread. Candied ginger is used in pastries and confectionery.

Mace is usually sold ground. It is used

in pound cakes, breads, puddings and pastries.

Nutmeg in ground format is extensively used in custards, cream puddings, spice cakes, gingerbread and doughnuts.

Poppy Seeds are used in breads and rolls, cakes and cookies, and fillings for pastries Sesame or Benne Seed are tiny, shiny and creamy-white with rich almond-like flavour and aroma. Bakers use sesame seeds in breads, buns, coffee cakes and cookies.

Health Consciousness As health consciousness grows, the market for healthy ingredients will increase. Today there is a growing consumer demand for nutritional content in baked goods which have low sugar, whole grain and zero trans-fat per serving. Increasing obesity has not only encouraged people to exercise regularly but also to cut down on trans-fat and other unhealthy foods, particularly bakery products. Thus the bakery ingredients have to be catering to these elements.

Health consciousness has also resulted in a demand for organic baking ingredients, which is expected to gain higher traction in the future.

Greater nutrition awareness, and increase in disposable income are the major factors that are responsible for the growth in baked foods industry, which, in turn, will drive the demand for the bakery ingredients manufacturers. Innovation in sweeteners, dry ingredients, starches and derivatives, oil and shortenings ingredients which will meet the consumer demand for low trans-fat and gluten free products, without modifying quality, texture and taste of the products would be the need of the hour.

One can say that the future scope of the bakery ingredient manufacturers would lie in the advancement of food ingredients.

Growing popularity for artisan bakeries coupled with high per capita consumption of bakery products is likely to fuel the expansion of bakery ingredients market.

India, with its growing population and increasing disposable incomes, is one of the major global markets for the baked goods, and bakery ingredients.

Consumers are willing to pay more for a healthier profile in the bakery products, which drives the growth of the bakery ingredients market.

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Gelling with Gelatin G

the mouth feel of fat and to create volume without adding calories.

Gelatin is used for the clarification of juices, such as apple juice, and of vinegar.

It might come as a surprise that Isinglass, from the swim bladders of fish, is still in use as a fining agent for wine and beer. Beside hartshorn jelly, from deer antlers (hence the name “hartshorn”), isinglass was one of the oldest sources of gelatin.

elatin – a fairly old ingredient for setting many items and cooking is also spelt as gelatine and originates from the French term, gélatine. It is a transluscent brittle substance, colourless or light yellow. In itself it has no taste or odour and it is created by prolonged boiling of connective tissue of animals such as skin, cartilege, and bones. Apart from its use in food, it is also of use in the pharmaceutical, cosmetic and photography industry. Technically also known as E number E441, it is an irreversibly hudrolyzed form of collagen.

S u bs ta n ces co nta i n i n g g e l at i n o r functioning in a similar way are called gelatinous. Apart from culinary use, gelatin is also used in the pharmaceutical and makeup industry. Gelatin melts to a liquid when heated and solidifies when cooled again. Together with water, it forms a semisolid colloid gel. Gelatin forms a solution of high viscosity in water, which sets to a gel on cooling, and its chemical composition is, in many respects, closely similar to that of its parent collagen.

Gelatin is also soluble in most polar solvents. Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration and the lower limit, the freezing point at which ice crystallizes. The mechanical properties are very sensitive to temperature variations, previous thermal history of the gel, and time.

The viscosity of the gelatin/water mixture increases with concentration and when kept cool. In addition to the animal gelatins described above, there are also vegetarian gelatins such as agar.

commercial users.

Special kinds of gelatin are made only from certain animals or from fish. In order to comply with food needs of the Jews and Muslims. Kosher (for the Jews) gelatin can be made with fish bones, and/or beef skins.

Unlike other restrictions it is considered kosher to use it with dairy products. Kosher law is complex and the bones and hides used in gelatin production are considered ‘pareve’.

It means foods that are neither milk nor meat. Some people assume this to mean that the product is ‘vegetarian’.

To quote from an article in Kashrus Magazine, on the issue: “since the gelatin product is from hides or bones - not real flesh - and has undergone such significant changes, it is no longer considered ‘fleishig’ (meat) but ‘pareve’, and can be eaten with dairy products.”

Similarly when it says ‘halal gelatin’ it means the appropriate animals have been killed in mandatory manner and no pork products have been used in the making of gelatin.

Gelatin in Food

Food uses

Household gelatin comes in the form of sheets, granules or as powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.

While the granular form of gelatin is easily available, the sheets are often sold only in large packaging making it suitable only for

Common examples of foods that contain gelatin are desserts, jelly, trifles, marshmallows and confectioneries such as gummy bears.

It may be used as a stabiliser, thickener, or texturizer in foods such as ice creams, jams, yogurt, cream cheese, margarine. It is used, as well, in fat-reduced foods to simulate

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Extraction & Recovery After preparation of the raw material, i.e., reducing cross linkages between collagen components and removing some of the impurities such as fat and salts, partially purified collagen is converted into gelatin by extraction with either water or acid solutions at appropriate temperatures. All industrial processes are based on neutral or acid pH values because though alkali treatments speed up conversion, they also promote degradation processes. Acid extract conditions are extensively used in the industry but the degree of acid varies with different processes. This extraction step is a multi stage process, and the extraction temperature is usually increased in later extraction steps. This procedure ensures the minimum thermal degradation of the extracted gelatin.

Recovery process includes several steps such as filtration, evaporation, drying, grinding, and sifting. These operations are concentration-dependent and also dependent on the particular gelatin used.

Gelatin degradation should be avoided and therefore the lowest temperature possible is used for the recovery process.

Most recoveries are rapid, with all of the processes being done in several stages to avoid extensive deterioration of the peptide structure. A deteriorated peptide structure would result in a low gelling strength, which is not generally desired.

Vegetarian Gelatin For the strict vegetarian and vegans, gelatin

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may be substituted with similar gelling agents such as agar, natural gum, carrageenan, pectin or konnyaku. These are sometimes referred to as “vegetable gelatins” although there is no chemical relationship; they are technically carbohydrates, not proteins.

The name “gelatin” is colloquially applied to all types of gels and jellies; but properly used, it currently refers solely to the animal protein product. There is no vegetable source for gelatin. However, in respect to dietery requirements of segments of society, the gelatin suitable for vegetarians may be used for same effect in the product.

Some gelatinous desserts can be made with agar instead of gelatin, allowing them to congeal more quickly and at higher temperatures. Agar, a vegetable product made from seaweed, is used especially in quick jelly powder mix and Asian jelly deserts, but also as an alternative that is acceptable to increasing number of vegetarians. Agar is more closely related to pectin and other gelling plant carbohydrates than to gelatin.

Another vegan alternative to gelatin is carageenan. This alternative sets more firmly than agar, and is often used in Jewish kosher cooking. Though it, too, is a type of seaweed, it tends not to have an unpleasant smell during cooking as agar sometimes does.

Technical Aspect Although gelatin is 98–99% protein by dry weight, it has less nutritional value than many other protein sources. Gelatin is unusually high in the non-essential amino acids (i.e., those produced by the human body), while lacking certain other essential amino acids (i.e., those not produced by the human body).

It contains no tryptophan and is deficient in methionine and threonine. Its other values and ratios of chemicals vary, especially the minor constituents, depending on the source of the raw material and processing technique.

Gelatin is one of the few foods that cause a net loss of protein if eaten exclusively.

Several people died of malnutrition in the 1970s while on popular ‘liquid protein’ diets.

For decades, gelatin has been touted as a good source of protein. It has also been said to strengthen nails and hair. However, there is little scientific evidence to support such an assertion, one which may be traced back to Knox’s revolutionary marketing techniques of the 1890s, when it was advertised that gelatin contains protein and that lack of protein causes dry, deformed nails. In fact, the human body itself produces abundant amounts of the proteins found in gelatin.

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Furthermore, dry nails are usually due to a lack of moisture, not protein.

Gelatin Production The production of gelatin typically starts with the boiling of cattle bones or pig skins; contrary to popular conception, horns and hooves are not used. This material is then soaked with acid or alkali in large vats to extract and hydrolyze the protein collagen.

The extract is then dried and ground to form a powder.

To make gelatin desserts, typically powdered gelatin is mixed with sugar and additives and artificial flavorings and food colours are added. Very hot water is added to swell the powdered gelatin and gel the liquid. The dessert gels slowly as it cools.

Because the collagen is processed extensively, the final product is not categorized as a meat or indeed animal product by the US federal government.

Eating tainted beef may have led to variant (CJD) in humans, but there are no known cases of variant CJD transmitted through collagen products such as gelatin.

Granular V/s Sheet Gelatin When using the powdered form of gelatin follow following steps: • Sprinkle the granules of gelatin over the surface cold water or liquid. Use 1/4 cup, 60ml, or whatever quantity is called for in the recipe, per envelope. Do not dump them in a pile, as the granules in the middle won’t dissolve.

• Let stand for 5 to 10 minutes.

• Add warm liquid or heat gently, stirring until dissolved. To verify the granules are melted, lift the stirring utensil and make certain that there are no undissolved granules clinging to it.

For the Sheet gelatin use follow suggested steps: • Soak sheet(s) of gelatin in a bowl cold water for 5 to 10 minutes. (Figure about 1 cup, 250ml, cold water per sheet.)

• Once soft, lift sheets from the cold water.

• Wring gently to remove excess water, than add to warm liquid, the quantity called for in the recipe, stirring until dissolved. If adding to a cold mixture, melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely.

Then stir in the cold mixture gradually.

Diverse Uses & Tips on Gelatin • Gelatin may be used by swimmers to hold their hair in place during performances in

water as it will not dissolve in the cold water of the pool.

• If added to boiling water and cooled, unflavoured gelatin makes a good home made hair styling gel that is cheaper than commercial products but it has a short shelf life.

• Blocks of ballistic gelatin simulate mjuscle tissue as a standardised medium for testing firearms ammunition.

• It is also used as a biological substrate to culture adherent cells.

• Certain professional and theatrical lighting equipment use colour gels to change the beam colour. These used to be made with gelatin, hence the term colour gel.

• Blocks of ballistic gelatin simulate muscle tissue as a standardized medium for testing firearms ammunition.

• Both sheet and powdered gelatin should be dissolved in cold water. If hot water is used, granules of gelatin will swell on the outside too quickly, preventing the water from getting in to the center.

• Don’t boil things made with gelatin. That can make the gelatin lose its efficacy.

• Desserts made with gelatin should chill for at least eight hours, but twenty four hours is best. After twenty four hours, gelatin will not set any further.

• Some people prefer to use sheet gelatin, claiming it has no odour and the gel sets finer. Another advantage is no chance of un-dissolved granules when using sheet gelatin.

• If you want something made with gelatin to set faster, chill the mold or container first.

Also you can stir the mixture constantly in a metal bowl placed in an ice bath until it begins to set, then pour it into the mold or container.

• Gelatin lasts forever according to American claim. If the packet gives an expiration date, it has to do with a “degradation of the packaging”.

• Certain tropical fruits, such as pineapple, kiwifruit, and ginger, have an enzyme (bromelin) that can prevent gelatin for setting. Heating the fruit completely through before using will destroy the enzyme.

• Some folks add gelatin to sorbets to keep them soften when frozen. If so, for 1 quart (1l) of mixture, dissolve 1 teaspoon of gelatin in 2 tablespoons or so of the cold sorbet mixture and let soften for 5 minutes.

Warm a small amount of the sorbet mixture and pour it into the gelatin, stirring until dissolved, then mix the gelatin back into the sorbet mixture before churning.

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Nuts in Baking C

akes are soft and spongy and often have the various creams and chocolates – well, ordinary cakes that is. When you chop and use candied and/or dried fruits, nuts and spices you come up with extremely different genre of cake. In the years gone by, before wedding cakes began to get all the fancy icing and became huge and ostentatious, it used to be the tradition in UK to have only this variety of cake for wedding celebrations and often a piece was kept by the couple – to be had at their first wedding anniversary.

Which Nuts The earliest recipe from ancient Rome includes pomegranate seeds, pine nuts and raisins that were mixed into a mash of barley.

A few centuries later, during the middle ages, preserved fruits were being added and the term fruitcake (for the cake not to indicate a mad human being) was used.

Today almost all nuts, including hazelnuts, pecans and a host of others are used in cakes of different variations but initially Europeans were baking fruitcakes using nuts from the harvest – for good luck in the following year, saved and eaten before the harvest of the next year, so often a year old.

Soaking of Nuts To imbue the nuts with flavours additional to their inherent aroma, it was customary to soak them in alcohol spiked with spices.

Probably the German stole the recipe that originated five hundred years ago has dried fruits and almonds with spices that give it a totally distinct flavour. The German cake has more ratio of cake batter as compared to nuts and fruits, especially when compared to the American fruitcakes.

Methodology of Cake Baking The two methods of making cakes followed by bakers are - ‘The Creaming’ method and the ‘Wet then Dry’ method. In the Creaming the ingredients usually include butter, sugar, eggs, milk and the dry products including the flour, raising agent and any additions of nuts.

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Cream butter is not melted, just softened with sugar. Eggs are added one by one – all additions of nuts are done before milk and flour to avoid over mixing the flour.

The second method is that when the wet ingredients (including oil or melted butter); here the sugar and eggs are mixed until pale and fluffy and oil and other wet ingredients are added. These tend to be wetter than the creaming method cakes.

Indian Preferences In India walnuts, pecan nuts, hazelnuts, almonds are mostly used because they become dry and increase in size through which they preserve the food taste, and the flavour is highly improved. Along with these nuts macadamia and Brazil nuts too are largely popular.

For all walnut lovers the brownie with walnuts is a delight but when once in a while a bad walnut explodes in the mouth it is the worst taste and takes a while to be rinsed out! Walnuts in the shell should be stored in a cool, dry place. One needs to be more careful with the shelled walnuts because walnuts contain high percentage of oil, which easily turn rancid. Exposure to light, moisture or heat will reduce their shelf life. Once opened, walnuts are best stored in an airtight container in the refrigerator.

For long-term storage, one can also freeze

shelled walnuts in airtight plastic bags, they thaw quickly at room temperature.

In case of a dry fruits cake it is always good to bake at a low temperature and use a water bath in the bottom shelf of the oven which helps to keep the cake moist too. Also to make sure nuts don’t sink to the bottom making the end product bottom heavy it is advisable to coat the liquor soaked nuts with flour. Honey as part replacement for sugar in the recipe is also one technique that can be uses as on account of its hydroscopic property it helps draw moisture from air.

If most other nuts have an international appeal, the cashew nuts are somehow more Indian in their flavour – after all we do consume copious amounts through Diwali and in Indian sweets. But if you have been missing cashew nuts in your cake, there is a definite reason. Cashew nuts are used as per the customer demand normally. Sogginess of cashew nut is avoided by first putting the nuts wrapped in icing sugar & then roasted in oven.

Due to their higher moisture and oil content cashew may not be suitable for a particular recipe. Broken cashew nut yields good results when used in a biscuit with high temperature bake might not be the best option for a dry fruit cake!

Soaking of nuts in liquor is recommended for anything from 12 hours to 24 hours but if you leave them longer – it might not be harmful to the nuts; though might not give increased improvement in the result. A liquor, a liqueur or plain water soaking would get you the desired feel of the nuts.

A minimum of 6:1 ratio of mixture and dry fruits should be good to give a mouthful of nuts every time you bite into it. By roasting the dry fruits the moisture content evaporates and the dry fruits absorb the moisture from the mixture.

There should be a good mix of rich moistness and a good blend of fruitiness and sweet spices with nuts contributing to the crunch,’ and that truly sums up the saga of a nutty fruitcake – with tea or coffee or just to munch on its own!

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D A I R Y

Say Cheese to Mozzarella W

ith the opening up of the economy and the influence of globalisation, international cuisines have fast made their forays not only in Indian restaurants but also across Indian homes. It is now quite common for an Indian family to be preparing spaghetti, pasta, pizza and other exotic dishes from different parts of the world.

Nowadays you are likely to find that the supermarkets and the specialty stores stock a variety of cheese, sauces and seasonings for this purpose. But one of the most common types of cheese that is used in making pizzas in Indian homes and restaurants is mozzarella.

Often grated and sliced into small pieces, it is strewn over the top of a pizza, and after appropriate heating in an oven, it gives that yummy taste to a pizza; leaving many a kids and adults licking their fingers. Various types of mozzarella cheese are also used for most pizzas and several pasta dishes. Mozzarella cheese is also served with sliced tomatoes and basil in insalata caprese.

But what are the origins of mozzarella cheese and what is the history behind it?

Mozzarella is a fresh cheese, whose origins can be traced to southern Italy. Abruzzo, Basilicata, Calabria, Sicily, Campania, Lazio, Apulia, and Molise in Italy are some of the towns famous for creation of Mozzarella cheese. Traditionally, mozzarella cheese is made from the milk of Italian buffalo’s milk.

The weather there is such that it favours the rearing of this type of animal and even the fodder which the animal is given from the southern regions of Italy is more favourable in making this variety of cheese.

Character and Varieties So how is Italian mozzarella cheese different from other types of cheese? Though by mozzarella we often mean cheese made with buffalo’s milk, but broadly speaking, the term mozzarella is used for several kinds of Italian cheese that are made using spinning and then cutting (Italian verb mozzare means ‘to cut’).

Domesticated buffalo’s milk in Italy and other types of buffalo’s milk in other countries are being used to prepare Mozzarella di Bufala (buffalo mozzarella). However, it needs to be mentioned that credit goes to Italian breeders

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An essential character of low-moisture part-skim mozzarella is low galactose content.

It can meet the demand for some consumers’ liking for cheese on pizza which has low or moderate browning. Some pizza cheeses derived from skim mozzarella variants were tailored in a way so that they don’t require aging or the use of starter. Others can be derived from the direct acidification of milk. or entrepreneurs to begun production of Mozzarella di Bufala in other nations.

Though generally fresh mozzarella is white, but they can be slightly yellow too, depending upon the diet administered to the animal. This semi-soft cheese is characterised by high moisture content. As a result of its high moisture content, mozzarella cheese is conventionally had the day after it is made. However, when sold in vacuum-sealed packages, this cheese can be kept in brine for up to a week or longer.

Mozzarella has also been prepared by cow’s milk by the pasta filata method. Indeed, there are various types of mozzarella cheese.

You have Mozzarella fior di latte, whose raw material is the fresh pasteurised or unpasteurised cow’s milk; and low-moisture mozzarella, which is derived from whole or part skimmed milk. You can also find mozzarella cheese in smoked (affumicata) and reduced-moisture packaged varieties.

Low moisture mozzarella has prevalent usage in the food-service industry. Low-moisture mozzarella cheese is particularly useful for its application on pizza.

There is also mozzarella affumicata or smoked mozzarella.Variety is the essence of mozzarella. Preserving mozzarella cheese and extending its longevity is an important issue and is addressed at most of the hotels.

Hoteliers or bakers should remember that refrigeration of a month is possible for lowmoisture mozzarella, and some shredded low-moisture mozzarella does have a shelf life of up to six months.

When twisted to form a plait, mozzarella is called treccia. ‘Stuffed mozzarella,’ which has come into being as a new trend, may feature olives or cooked or raw ham, or small tomatoes.

The Making of a Cheese So, what are the ingredients that go into making of mozzarella cheese and how is it made? Conventionally, the milk of the domestic water buffalo is used for the production of Mozzarella di bufala. A whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is allowed to ripen so the bacteria content can increase manifolds. Then, rennet is introduced for milk coagulation. After the process coagulation, the curd is cut into 1”–2” pieces, and left to sit so the curds firm up.

This firming up process of curds is known as healing.

After the healing of the curd, it is further sliced into 3/8”–1/2” large pieces. The curds are stirred and heated to demarcate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to constitute a solid mass. The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched.

The cheese is then stretched and kneaded to form a delicate consistency—this process is generally known as pasta filata. According to the Mozzarella di Bufala trade association, “The cheese-maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella.” It is then typically formed into ball shapes or in plait. In Italy, a ‘rubbery’ consistency is generally considered not satisfactory.

Mozzarella cheese is now being made in India and there are many companies in India engaged in the making of mozzarella cheese.

The mozzarella cheese is used in salads and antipasti but primarily used in the making of pizza.

April-May ’19

BAKERY REVIEW

April-May ’19

I N D U S T R Y

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BAKERY REVIEW

T rend

Trendy Cafe

By Jhuma Biswas

I

t is a commonly known fact that burgers, pizzas and sandwiches are popular across several pockets of urban India.

The significant increase in disposable incomes in select but sizeable pockets of urban Indian society during the last two decades, the growing number of nuclear families and the spread of busy life which often lead to very little time to cook two full meals a day, and the evolution in urban India’s food & beverage preferences due to the impact of globalisation are only some of the socio-economic factors fostering this trend.

T h e i n t ro d u ct i o n a n d s p re a d of multinational burger and pizza players in India’s food service industry not only addressed the demand for fast food induced by this trend but has also in turn contributed greatly towards the popularity of western fast food products like burger, pizza and sandwich, across urban India.

Indianised Bakery Products Tailoring of burgers and pizzas to suit Indian tastes by McDonald’s, Domino’s Pizza, Pizza Hut and other significant players is

40

also a fairly old trend. However, though this trend is there for quite some time, it is still a happening trend.

Many new players are also adopting their burgers, pizzas and sandwiches to suit Indian tastes. One of them is Le Chaat Factory Café. According to

Gaurav Chauhan, Founder, LCF Café, “The LCF Cafe draws its inspiration from the boisterous Indian streets exuding vibrant colours and from the ever alluring Indian street food. When it comes to street food, India is a country where every state or rather every city has its specialty of street food products. LCF Café serves wide varieties of scrumptious, quick and affordable street food, which can satiate your hunger pangs and palates.”

Presently, LCF Café, whose first outlet was launched in June 2018 in Chhattarpur, New Delhi, has three outlets in Delhi-NCR. Besides the outlet in Chhatarpur, it has an outlet each in Saket and MG Road. At present, the brand’s presence is limited to Delhi-NCR only.

“We can say that the USP of the café chain is its premium quality of street food and definitely the ambience. The interiors are wonderfully designed, with bright hues and patterns that simulate the ancient art of India. In our cafes, the lights are encapsulated in clay pots, which make for an earthy ambience with a snazzy twist to it,” explained Chauhan.

April-May ’19

BAKERY REVIEW

T rend

Wonderful Culinary Fare “The food at LCF Café comes across as a melange of exotic spices and ingredients.

The menu offers quintessential street food paired lovingly with a gourmet experience,” offered the entrepreneur.

Here the items on the menu can evoke nostalgia for some, while open up new gastronomic spectrum for some others.

The café chain serves lots of delectable snacks and main course dishes for street food lovers. Starters include a wide range of creamy chaats and mouth-watering gol gappas.

One of the highlights of the gastronomic trip at LCF Café is the Matra Kulcha Sandwich, which is kulcha stuffed and grilled with assorted vegetables and served with dressings like mayonnaise and saunth. Then there is Hyderabadi Toast Chaat, which is half battered bread, deepfried and topped with lehsun chutney and sev. If you are keen on having a Lebanese style pizza with very Indian ingredients go for Paneer Shawarma Pizza. This Lebanese style pizza can be a delight to the vegetarians. The café chain offers

April-May ’19

Gaurav Chauhan other types of pizza too, but this one is an apt example of using culinary fusion in fast food.

Indian snack lovers would of course, not be disappointed at LCF Café outlets.

“We also serve chhole bhature and the buttery smooth bun maska with Kolkata tea. We have the special desi ghee khasta kachori with aloo ki subzi to satisfy your taste buds,” informed Chauhan. Jasmine tea with scrumptious spicy asparagus & crystal dimsums is also a worth trying

snacking option at LCF Café.

The scrumptious Paneer Raunaqeen, Rara Meat, Subz Dam Biryani are some of the delectable offerings in the main course at LCF Café. Amritsari Fish Tikka with mint chutney or Bhatti Murg served with kacche aam ki chutney do have the potential to take guests to an ethereal plane.

Especially in the summers, the lassi and shakes at LCF Café can be refreshing to savour. Among the beverages served at LCF Café, don’t miss the Kala Jamun Shake.

LCF Café’s dessert section also reflects great diversity. Here Fresh Naariyal Daab Kheer, Gulab Jamun, and Pan Kulfi happily share the space with Fererro Rocher Cake, New York Cheese Cake, Black Velvet Cake, Hot Chocolate Gooey Cake with Ice-cream among others.

Chauhan said they were garnering impressive footfalls at the LCF Café outlets.

Each of the outlets can accommodate 30-40 guests at a time. “Our tables are mostly covered during weekdays, and weekends are mostly crowded,” informed Chauhan with happiness emanating from his voice.

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BAKERY REVIEW

H Y G I E N E

Keeping Pests Away

Killing pests is not the best way to pest management, finding ways to block their entry to the bakery is

By Jyotismita Sharma

A

s much as we love our bread and buns, the cakes and croissants, so do the pests.

But allowing them to feast on them at their will may mean writing the death sentence for a bakery, and probably its customers.

These pests that have the huge potential to contaminate food may come in tiny forms or larger avatars, but controlling them is no mean task. One of the reasons for this is that killing them is not the best solution. This is because the chemicals used to eliminate them may have harmful effects on the ecology and, therefore, human health. It is not just that the chemicals may spray over food and result in food contamination. These chemicals can also go down the drain and mix with water and soil, leading to adverse effects on our health. The key to effective pest control is to keep them away and deny them admission to the eatery. But how?

Part of the pest control problem arises because of inadequate understanding of the extent of the problem. Many bakery owners tend to think that their responsibilities end soon after entering into an agreement with a pest controller. Far from so in reality. They need to keep an eye over the activities of the pest controller and monitor their progress in keeping the pests off the eateries in order to serve safe food to customers and avoid the wrath of food inspectors.

Another issue that can complicate pest control in restaurants is lack of understanding of the problem on the part of the staff.

Therefore, the management should take extra care to give the employees basic training in pest management. A single strategy to beat the pest menace may often fail. But a combination of different strategies may at least help control them, if not eliminating them altogether.

And an effective application of multiple pest management strategies requires an understanding of different types of pests on the part of those in charge of the kitchen, be it of bakery or a food processing unit. They should also evaluate the economical and safe ways to controlling pests.

In fact, controlling the pest in kitchen requires the cooperation of all the employees involved as each employee can advance

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the cause of pest control in kitchens and the associated areas. Therefore, the new employees should also be adequately educated about the pest management programme in place at the organisation and how he or she could contribute to that programme. The importance of pest control must also be underlined as food can act as a carrier of diseases caused by pests who have the unique ability to fit in compact spaces and survive in adverse conditions.

This journey of controlling pests starts with adopting the best hygiene practices and other prevention techniques. But it is not always a straight road and one may have to change course thereafter and eventually opt for mechanical and chemical control methods whenever required.

Pests Control Methods One of the ways that the pests use to enter the kitchen is through the supplies. So it is important to use only reputable supplier for all deliveries and check them before they enter the kitchen. If you notice signs of pest infestation in the shipments, such as gnaw marks on cardboards containers, it is better to refuse them. To avoid infestation on stored food, it is better to place the supplies after delivery as quickly as possible into storage.

Moreover, do not forget to keep powdered milk, sweetened beverages and nuts, etc. in refrigerators immediately after opening the packets or use as these food items easily attract pests.

Another important way to prevent pest infestation is to refuse them food, water and a hiding place. For this, quick repairing of any leakage in water taps, cleaning up spilled foods and disposing of garbage quickly and correctly is important. Besides

keeping garbage containers tightly covered, maintaining a regular sanitisation schedule is very important. As for the recyclables, they should be kept in pest-proof containers away from the building.

To control pest, one must first be able to identify them. It is important to know which pests harbour kitchens because there are some species of rodents, which are not found in other places otherwise.

Pests found in kitchens are classified under rodents, cockroaches, flies, microorganisms like bacteria in foods stuffs and spiders. All these pests are different from each other in terms of their habits and therefore one single control treatment can hardly be effective.

Rodents or simply the house mouse, are amongst the deadliest of pests. They not

Pest Control: Preventive Measures • Make sure there are no cracks in the doors or walls. All potential entry points must be taken care of. Use of silicone caulk to seal cracks and crevices in baseboards, moldings, cupboards, pipes, ducts, sinks, etc. can be useful.

• Garbage should be stored in sealed packets and they should be cleared as frequently as possible. The garbage cans should be clean of food residue.

• Keep ripe fruits in fridge.

• Dishes must be cleaned at the earliest or at least they should be submerged in soapy water.

• Any food spills must not be allowed to stay unattended for long and all food and beverage items outside the fridge must be properly stored in sealed containers.

Kitchen should be clean and free from cooking grease and oil.

• Blocking all sources of water for pests in very important. Therefore, besides fixing leaky plumbing, one must also see that standing water doesn’t accumulate anywhere.

• Make sure that the kitchen is not very damp.

• Screens on all floor drains, windows, and doors can be installed to discourage pests from entering the kitchen.

April-May ’19

BAKERY REVIEW

only contaminate food but also disrupt the basic hygiene of a kitchen. Rats, very easily re-appear once the use of rodenticides is stopped under the impression that the kitchen is free from them. Therefore complacency must not seep in in checking them.

Rats are not difficult to find because of their restless nature and the damage they cause to stored goods. They are fast and agile with a strong olfactory system and tremendous acrobatic skills. All these factors make it difficult for people to catch them.

Moreover, they are generally very suspicious by nature and new rodenticides fail against them after using them for few times, as rats do not come near them.

However, applying a good combination of mechanical and chemical control methods, their population can be brought under complete control.

Flies or houseflies develop in warm moist environment. Their growth is faster near fermenting materials. Garbage, rotting vegetables, moistened dust flour or any place where water accumulates provides a good breeding condition for flies.

A kitchen possesses all the abovementioned conditions. Therefore it is always under the threat of infiltrating flies. Their rapid

April-May ’19

H Y G I E N E

rate of reproduction is also a big problem in their control.

Flies affecting kitchens are of more than one variety: Fruit Flies are associated with material that is acidic or sour in taste. Metallic Colored Bottle Flies are found on meat scraps.

In a bakery, flies are found in mixing room, ingredient scaling area, and dishwashing area.

Areas where sugar, eggs, lard, grease, milk, etc. are handled should receive particular scrutiny. In cake and pie bakeries (where fruits are used) the fruit line and peeling rooms tend to offer conditions for breeding.

Electric fly screen (Electrocutor) is one of the easiest ways to keep them away while mechanical measures are also effective.

Cockroaches are most resilient of kitchen pests. Their capacity to survive all kind of chemical and mechanical control is stronger than any other pest. Cockroaches have survived the ice age and they can keep themselves alive in the hottest and most inhospitable environment.

The peculiarity about cockroaches is that unlike any other pest they are shy of light and humans. They rarely come out of their shelter during daytime. They strike after the shutters are down. Cockroaches never make shelters. They easily fit themselves in cracks

and crevices in walls and floors.

Chemicals have proven their potential against them but not completely. They maintain their effectiveness only when they are used regularly and are changed before the cockroaches develop resistance against a particular composition or type.

They have unmatched resistance power and scientists believe they are potential survivors of post nuclear war era. Therefore, when it comes to cockroaches, prevention is the best cure.

It is important to make sure that all food items are sealed along with the cracks, crevices and empty and unused idle gaps in the kitchens.

Thus it is clear that while a pest infestation can cast a death blow on the hygiene of a bakery or a fas food restaurant, a well sanitised premise can aid in keeping the pests away and help prevent food contamination. But the management of bakeries and food processing units must live up to their commitments to regular cleaning and sanitation exercises even in the face of increased demand for their products. They should plan the workflow in such a way that putting in place the sanitation measures do not come in the way of the production process.

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P R O D U C T

P R E V I E W

BAKERY REVIEW

Advancing Technology

Superlative Taste

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.

Th e p rofe s s i o n a l te a m of t h e company has vast experience and In-depth 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

Valrhona Chocolates are one of the most sought after chocolates by top chefs, pastry chefs, home co o ks , a n d c h o co l at e co n n o i ss e u rs a ro u n d the world. Valrhona is committed to creating unique, artisan quality chocolate with balanced, robust and consistent flavours.

Valrhona has created a range of a unique aromatic range by perfecting techniques for enhancing the flavour of rare cocoa beans. Their superlative taste is consistent with the gastronomic traditions of their place of origin.

Leading Pastry Chefs and Michelin Star hotels rely on Valrhona’s expertise to experience the best that chocolate can be. Chocolates vary greatly and can present a distinct range of flavours. Valrhona does a terrific job of highlighting these flavours with their chocolate.

Created specifically for restaurants, bakeries, and pastry chefs, Valrhona has a reputation for high-quality products.

Its unique shape makes it easy to melt which can be used in a myriad of ways like cremeux, ganache, mousses and chocolate cakes. If you have an idea which constitutes chocolate, you can be sure that Valrhona has chocolate to bring your vision to reality.

Euro Foods Pvt. Ltd. delhisales@eurofoods.co.in

Steel of Substance METINOX India is a budding, dynamic company specializing in the manufacture and distribution of kitchenware and tableware. Headquartered in Delhi and with a state-of-art manufacturing and distribution facility,we are setting new standards in quality and design with our extensive range of kitchenware and tableware.

We are dedicated to providing professional chefs and restaurateurs with quality products and flawless services. All our products are pleasing to the eye, high in utility, practical in maintenance, and manufactured to the highest quality to ensure durability.

From our distribution office in Delhi, we are setting new standards in customer service. We value each order – whether large or small – and ensure that our products exceed customer expectations and meet their needs on a timely basis.

We are committed to servicing our clients not only through our comprehensive range of high-quality kitchenware and tableware, but also through competitive edge in costs.

We have surely and steadily added to our nationwide coverage through our exciting range of products, matched by an equally efficient customer service. Our efforts to go the extra mile have earned us an outstanding reputation amongst our clients.

We always keep our customer needs in mind as well as the expectations of the end-users to oprtimize our product range, design and service. A focus on market research is integral to our activities to keep pace with the times and achieve excellence.

Metinox India sales@metinoxindia.com

IGLOO – Soft Ice Cream Twin Flavour Hindustan Refrigeration has introduced IGLOO MODEL – OPF 3036, with a unique evaporation cooling technique and a digital control system. The machine is fitted with an electronic temperature and consistency control system & the hardness level of the ice cream can directly be chosen from the panel. The machine has a capacity of 36 Ltrs. / hr. and which means that it can serve a continuous stream of customers.

The machine does not require an air pump as a 60% over run is obtained with the special design & when sufficient and required air is injected through the air tubes, in the mix chambers.

The latest model machine is provided with two compressors; where one compressor is for the production of ice cream and the second for cooling of the mix storage vessels. This compressor can be left ON at night and thus the mix will not spoil.

Hindustan Refrigeration Stores higrop@gmail.com

The information published in this section is as per the details furnished by the respective manufacturer/distributor.

In any case, it does not represent the views of Hammer Publishers Pvt. Ltd.

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April-May ’19

the

Third Edition*

PASTRY

UEEN

27-28 July 2019 Whitecaps International School of Pastry - Bangalore.

Attention Are you a Lady Pastry Chef?

Chef Sanjana Patel Pastry Queen India 2015

Entries Open for

Chef Eureka Araujo Pastry Queen India 2017

Pastry Queen India 2019 27-28 July 2019, Whitecaps International School of Pastry - Bangalore.

Pastry Queen India is lauded as a major platform for talented Indian Women's Pastry Chef Professionals. An opportunity to share experience & a platform for growth for female chefs who work with elegance & style to demonstrate to the world the professionalism in the International pastry making sector.

The 2019 winner will represent India at Ladies World Pastry Championship for the title ‘The Pastry Queen 2021' At SIGEP, Rimini, Italy in January 2021 Apply / Call: sanjayhammer@gmail.com +91-9811136837 Eligibility Criteria:

The primary selection is open for Indian professional Lady Pastry Chefs currently actively working in an organisation of repute above 21 years, having proficiency in Sugar Art i.e. Sugar Sculpture (Participating Chef should have a good exposure in Boiling of Sugar, Casting, Pull Sugar, Blown Sugar, Ribbons, Figurines, Flowers, Pastillage) and Chocolate Sculpture, Chocolate Pralines, contemporary Chocolate Baked Cake, Mini Pastries, the Dessert on a Plate & the Dessert in a Glass.

Organised by: 41st

18 22. 01. 2020 RIMINI Expo Centre ITALY

April-May ’19 * The Pastry Queen India happens once in 2 years

45 www.pastryqueenindia.com

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April-May ’19

BAKERY REVIEW

I N D E X

Advertiser’s Inde x Company

Page No.

ADANI WILMAR LTD.

05

AKASA INTERNATIONAL

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ALLIED METAL WORKS

41

Apple bakery Machinery Pvt. Ltd.

27

Bunge india pvt. ltd.

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combi craft

01

cremica food industries ltd. BIc DELTA NUTRITIVES PVT. LTD. BC DKG SALES PVT. LTD.

29

euro foods pvt. ltd.

15

fi asia 2019

37

frigorifico allana private ltd.

07

HINDALCO 13 india exposition mart ltd.

23

Jendah Food Machinery Co. Ltd.

19

indian pastry Cup

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Pastry Queen india

45

rans technocrats (INDIA) PVT. LTD.

11

remington steel arts

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RICH GRAVISS PRODUCTS PVT. LTD.

09

sigep 2019

35

Solutionz consulting

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stec hotelware

31

tropilite foods pvt. ltd.

25

veeba foods FIC windsor chocolatier

21

product preview

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April-May ’19

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I nterview

BAKERY REVIEW

Creative Presentation Key Distinguisher in Bakery’ portioned healthier products with increasing nutritive value. A variety of fillings and premixes have simplified the baking process.

Creative and innovative ready-made garnishes have revolutionised the product presentations.

Do you have any healthy bakery products among your offerings?

Recognised for solid business acumen with a dynamic and creative approach to food presentation, Mahesh Upreti, Executive Pastry Chef at The Lalit, New Delhi has over 35 years of experience in the bakery, confectionery and dessert preparation. With expertise in coaching staff, Chef Upreti is adept at cost containment and delivering profitability through efficient budget management.

Noted for thinking out of box to create a unique dining experience, the veteran chef talks about the current challenges and the upcoming trends in the Indian bakery industry.

Excerpts from the interview follows:

What do you enjoy the most about your job?

I believe the best thing about my job is that every day is a creative day. You need to work with your heart and soul to bring out the best in you. I enjoy exceeding the expectations of my customers by bringing a wow factor to my products.

What, according to you, are the prevailing trends in the Indian bakery and confectionery industry?

Trends in bakery continue towards small

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We are offering a variety of “no added sugar” and low-calorie products. Exclusive chocolates, panna cotta, custard and mousse are prepared without any refined sugar. We have also introduced a range of in-house healthier cookies and energy bars for health-conscious customers. The goal is to create products free of preservatives and low nutritive ingredients normally used in bakery.

Kindly talk about two of your popular desserts, which have an enduring fan following at your bakery outlet or patisserie.

Our ‘Chocolate Fudge Cake’ is my all time favorite and most selling dessert throughout the year. It’s a dark and ultra-moist chocolate cake which melts in your mouth and not too sweet.

Our ‘Fruit Triffle Pudding’ is a great hit during summers. It’s a deliciously colorful composition of exotic fruits and freshly whipped cream with a soft spongy base.

In your opinion what are the major operational challenges in the Indian bakery and confectionery industry?

Baking is an art and it takes years of practice to nurture and develop this skill. In 1980’s when I joined the industry, a lot of physical labour was involved in each activity. Now a lot of work has been outsourced to technological equipment and pre-processed ingredients and

thus young chefs have limited exposure.

It is now time for constant innovation with creativity but for that one must have clear understanding of the basics. Bakery products have been largely dependent on not so healthy ingredients like artificial colours, preservatives, refined flour, oil, butter, refined sugar, etc. Looking at the growing health conscious customer base, there is a challenge to find effective alternatives without compromising product quality and consistency.

In India, the cost of bakery products is still higher as we are importing a lot of key ingredients like high quality whipped cream, single origin chocolates, exotic fruits, etc.

Indian customers are price sensitive and we need to build better infrastructure to produce products of international standards locally.

How do you ascertain the present and future of the Indian bakery and confectionery industry?

Future is all about healthier, instant and creative bakery products. People will be more conscious of every single bite they consume.

There is already an increasing demand for naturally sourced, low fat, low calorie, antiallergen and preservative free products.

Frozen bakeries will gain popularity. Creative and mindful presentations will be a true distinguisher. This will be a great opportunity as well as challenge for our growing industry.

Kinly name three of your latest dessert creations.

Edible Ice-Cream Basil Pot with Hazelnut Soil and Chocolate River Stones; Vegan Almond and Quinoa Healthy Bar; and Rice Crispy Chocolate and Strawberry Pistachio roll with Black Pepper Macarons.

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DELENG/2011/39507

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