“Please be informed that potassium bromate are not used as a flour treatment agent in the Europe Union - IREKS products are therefore not affected” Euro Foods Pvt Ltd Euro Foods Pvt. Ltd. is a leading importer and distributor of European food stuff. The company has 25 years of experience in the business of food & beverage products and solutions supplies. In 2007 SAFCO International Gen Trading started the Indian arm of its company called EUROFOODS in India. Euro Foods has been marketing the German bread premix brand named IREKS from last nine years and are based in both Delhi ( Head Office) & Mumbai ( Branch Office ) IREKS IREKS accompanies bakers and confectioners in more than 90 countries as provider of ideas, and play a proactive role as their consultants and problem-solvers. The company's over 2,400 employees have made it their task to supply bakeries, brewers and many other food manufacturers with first-class ingredients and attractive product ideas. IREKS is a partner the bakers can rely on.
Euro Foods Pvt. Ltd.
Head Office Delhi: 639/ C, 6th Floor, Shivaji Marg, New Delhi - 110015, INDIA Tel: +91-11-45579574 / 45579576 Mobile: 7838885219/ 9999785486 Manmeen Kaur Sawhney : manmeen@eurofoods.co.in Sanmeet Singh Anand : sanmeet@Eurofoods.co.in Branch Office Mumbai: 176-B Shahid Bhagat Singh CHS Andheri Kurla Road JB Nagar Andheri E Mumbai – 400059, Maharashtra Tel: +91-22-28217201 | Fax: +91-22-28217301 Mobile: 7838885219/ 9711159574 Aug-Sept ’16 Manmeen Kaur Sawhney : manmeen@eurofoods.co.in
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E d i t o r i a l
Publisher cum Editor
Rajneesh Sharma
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Associate Editor
Swarnendu Biswas Resident Editor
Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design
Hari Kumar. V Abhishek Singh Rathore Production Assistant
Mamta Sharma
Advertising Sales
Delhi: Debabrata Nath, Sumesh Sharma Director Sales
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E-mail: info@hammer.co.in © 2016 Hammer Publishers Pvt. Ltd. No article can be reproduced in part or as whole without prior permission of the Publisher. Bakery Review is a bi-monthly magazine, printed and published by Rajneesh Sharma on behalf of Hammer Publishers Pvt. Ltd., 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028. Annual Subscription rate within India is Rs. 450 and overseas US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.
It is no news that the impressively growing Indian bakery industry is going through evolution, but exploration of the various dimensions of this continuing evolution can be the subject of many interesting features. One facet of this evolution is the huge expansion in the product profile of bakeries in India, during the recent years. Nowadays a lot many western bakery products, which not so long ago were alien to the mainstream Indian tastes, are now flooding the Indian market. Croissant, muffin, bagel, wraps, doughnut are only a few among them. Thanks to the multinational QSR chains, burger and pizza have become integral part of the urban India’s eating out options. The reasons for this development are not that far to seek. Some of them are the usual ones; the significant increase in disposable incomes of a section of Indians since the last decade-and-a-half, the maturation in taste preferences of the consumers of bakery products in the country due to the growing influence of globalisation, and the growing retail boom. We have explored the growing international character in the product profile of bakeries that is a happening trend across urban India, with some detail in our Cover Story. However, despite the impressive growth, the Indian bakery and confectionery industry is bogged down by several impediments, which in turn is limiting the industry’s growth and evolution. One of them is the paucity of trained and properly skilled manpower, and this in turn could easily be routed to the dearth of quality training institutes in the country for developing and grooming future expertise and talent for the fast growing Indian bakery and confectionery industry. We have discussed these issues and more in our Business Story. Dwelling into the happening cake decorating trends of today, an interview with a seasoned Pastry Chef where some of the consumption trends germane to the Indian bakery and confectionery industry are being discussed among other things, are some of the other interesting contributions to this issue. The myriad health benefits of pomegranate, which are pointed out in the Product section, can interest many a baker in these health conscious times, as the fruit has the potential of wide application in the Indian bakeries. The article on operational hazards for bakers can also be of interest to our sensitive and aware readers in the industry. While wishing our readers to have an engrossing time between the covers of this issue, I am also wishing them a fruitful festive season ahead.
Editorial Policy : Editorial emphasis in Bakery Review magazine is on
educational & informational material specifically designed to assist those responsible for managing Bakery & Confectionery business. Articles are welcome and will be published on the sole discretion of the editor.
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18 COVER STORY
Changing Product Profile of Bakeries
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Product Preview
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Interview
Deliciously Healthy Seeds
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The Industry Needs More Trained Talent
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Preventing Occupational Hazards for Bakers
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Exciting Times for a Cake Decorator
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A Promising Platform for Young Pastry Makers
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Winners with the Esteemed Jury, and Sanjay Tandon, President, Dabon International Pvt. Ltd.
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n the recent past, a competition to award some highly talented junior Pastry Chefs from India was hosted at Academy of Pastry Arts India, Gurgaon. The name of the competition was aptly titled as Junior Pastry Indian Cup 2016. The event can be construed as a platform for young, enterprising and innovative Pastry Chefs to showcase their talent and skills before an august jury and the audience comprising expert industry professionals, and also for giving them international exposure. Such events can induce the participants to choose the exciting career of pastry making, which can benefit the Indian bakery and pastry industry in the longrun as the profession of pastry making is always in need of uncommon talent. Elle & Vire presented the first edition of the Junior Pastry Indian Cup 2016 during 17th-18th September 2016, where 14 rising stars of India’s pastry business competed for the coveted title. Here it deserves a
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bakery revie w mention that Elle & Vire is a leading brand of cream-based dairy products from France, with impressive global presence. The event was hosted by Dabon International Pvt. Ltd., a leading specialty food importer and distributor, which has been sourcing products worldwide with service throughout India. The event was organised by Bakery Review, which is published by Hammer Publishers Pvt. Ltd., in association with Rimini Fiera, Italy (the organiser of SIGEP show) & Academy of Pastry Arts India, Gurgaon. The Leela Ambience Gurgaon Hotel & Residences was the hospitality partner for the event. The venue for the event was Academy of Pastry Arts India, Gurgaon. The event, which attracted an impressive selection of important players from the food service industry, was also supported by Aksai Foodservice Products, Madhav Enterprises, Callebaut Chocolates, Jendah Ovens, KitchenAid, Rans Foodservice Equipment, and Solutionz Consulting. The objective for Hammer Publishers to organise the recently held event was to offer opportunity to the Indian Pastry Chefs to get recognition at international platforms and to motivate the young generation to opt for pastry making as a serious career. The theme of the competition was ‘Planet Fantasy,’ which was geared to comprehensively test the skills of the participants. The event acted as a platform for the young Pastry Chefs to showcase their talent and skills through advanced dessert and chocolate bonbon recipes, which were exhibited along with highly technical sugar and chocolate sculpted showpieces. The participants were judged on the basis of aesthetic expression, technical skills, professional ethics, hygiene, and of course, on the basis of the taste of their products. At the competition, teams were shortlisted from the stringently screened candidates by the esteemed Jury, on the
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Teams with the Esteemed Jury, Sanjay Anand & Rajat Taneja from Bakery Review
Pavleen Gujral
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basis of their credentials, experience & achievements. The pastry event was open to mass media, pastry professionals, and students engaged in bakery and pastry making. The esteemed jury consisted of renowned Chefs from across India. The jury comprised Chef Avijit Ghosh – Corporate Pastry Chef – Leela Ventures; Chef Ranveer Brar, who is also a renowned TV show host, a judge of culinary shows and a food stylist; Chef Parvinder Singh Bali, Corporate Chef, Learning and Development with Oberoi Hotels & Ms. Anna Resorts; Chef Niklesh Sharma, Managing Director & Executive Pastry Chef, Academy of Pastry Arts Group –India, Malaysia, the Philippines. According to Bali, “Especially for artistically inclined, creative and yet pragmatic persons with love for pastry making, pastry making can be an interesting career choice.” The jury, however, emphasised that the participants needed to fine tune their presentation skills and also pay more emphasis on hygiene. “The Junior Pastry Indian Cup can facilitate learning and professional growth of the young Pastry Chefs. I am delighted to be part of this creative exercise,” pointed out Brar. The competition was followed by dinner and cocktails and the awards ceremony, at The Leela Ambience Gurgaon Hotel & Residences. Junior Pastry Indian Cup 2016 culminated with a grand presentation ceremony, which was held on 18th September 2016. Arjun Gupta and Manjot Kalra
Winners of Special Category Reward & Recognition Best Plated Dessert Team: Mohit Dudeja & Samuel Saka from Lavonne Academy of Baking Science and Pastry Arts, Bengaluru Best Chocolate Praline Team: Mohammed Shakir Sheikh & K Sailokesh from The Leela Palace Bengaluru Best Sugar Showpiece Team: Arjun Gupta & Manjot Kalra from Academy of Pastry Arts India Best Chocolate Showpiece Team: Arjun Gupta & Manjot Kalra from Academy of Pastry Arts India.
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from Academy of Pastry Arts India were adjudged the winning team of the event. The presentation ceremony was done in the presence of Executive Chefs and other doyens of the pastry and hospitality fraternity. A selection of media professionals also graced the presentation ceremony, held at the hotel, where the winners were announced. Pavleen Gujral, a Delhi-based actress who acted in the recently released critically acclaimed film Angry Indian Goddesses, was anchor of the event, and saxophone played by Ms Anna with grace and energy helped to infuse entertainment factor to the event. At the presentation ceremony, Cocktails & ‘Lazy Susan Dinner’, hosted by Leela Ambience Gurgaon Hotel & Residences were too good to resist. They were followed by Grand Dessert Buffet which consisted of Chocolate Theatre, Éclair Theatre, Macaron Theatre, French Pastry Theatre, and Interactive Ice Cream Theatre. Three raffles were also drawn at the end of the event, offering VIP delegation packages for SIGEP 2017. The packages included four nights’ accommodation on single occupancy basis with breakfast in a hotel chosen by Rimini Fiera; free admission to visit the show; daily lunch at the fair ground; a copy of the fair’s catalogue with detailed listing of participating companies; transfer from airport to hotel and back; daily transfer from hotel to fairground and back for each day of the show. n Winner Team: Arjun Gupta & Manjot Kalra from Academy of Pastry Arts India. The winners will represent India at SIGEP 2017 during Junior Pastry World Cup (Airfare & Accommodation Paid). 1st Runner up Team: Mohammed Shakir Sheikh & K Sailokesh from The Leela Palace Bengaluru. They will get training each at Macaron Pastry Training Center in Bangkok in 2017 offered by Dabon International (Airfare & Accommodation Paid). 2nd Runner up Team: Mohit Dudeja & Samuel Saka from Lavonne Academy of Baking Science and Pastry Arts, Bangaluru. The runner up team got a complementary weekend stay in Executive Suite at The Leela Ambience Gurgaon Hotel & Residences.
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SIGEP 2017 to Reveal Latest Gelato, Pastry and Bakery Trends The upcoming edition of the five-day expo in Italy that focuses on five major products — gelato, pastry, chocolate, coffee and bread — aims at increasing the international profile of every single activity
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he sweetest countdown has started! There is now only a few days left for the 38th edition of the SIGEP — the world exhibition of artisan confectionery. SIGEP 2017, to be held at the Rimini Fiera Expo Centre in Italy from January 21-25, 2017, is all set to reveal the latest gelato, pastry, chocolate, coffee and bread trends. Following the exceptional success of the last edition that saw the participation of 201,000 trade visitors, including 41,000 from abroad, the upcoming edition aims at increasing the international profile of every single activity. International contests, technical demos, seminars and conferences are an integral part of what SIGEP has to offer and are perfect opportunities for communication and exchange between companies, trade members, media and trade associations representing the entire production chains and the sector’s opinion leaders. On the pastry front, even closer attention is being paid to the markets and demand in the Balkans, Central and
South America, as well as India. This attention results in the participation of buyers, trade members and business delegations in collaboration with ICE, the agency for the foreign promotion and internationalisation of Italian enterprises — as part of the programme for strengthening Italy’s large trade fair events, foreseen by the Italian government’s special plan for the promotion of Italian-made products — which involves 18 ICE offices worldwide. In this sector, the key event of SIGEP 2017 will be the Junior World Pastry Championship, being held on 21st and 22nd January. Ten teams have already entered (France, Japan, India, the Balkans, the Philippines, Singapore, Mexico, Poland, Russia, Italy), who will compete on the theme Planet Fantasy. The Italian Senior and Junior Pastry Championships have also been confirmed on 23rd and 24th January, as well as The Star of Sugar, international sugar art contest from 21-25 January and Coppa Italia della Pasticceria Artistica — Italian Artistic Pastry Cup, which will be dedicated to the world of cartoons. In 2017, AB TECH EXPO (the biennial international exhibition of technologies and products for bakery, pastry and confectionery) will be back. The “bakery hall” will also host an event with a world profile: the finals of Bread in the City, in which the four 2015 finalist nations and the four 2016 finalists will compete for the title.
Gelato The spotlight is on the German
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Challenge (21 and 22 January), which is going through a period of great expansion in Germany and, the country that now hosts 10 per cent of Europe’s artisan gelato parlours.
Coffee At SIGEP, the area dedicated to the coffee production chain has reached important dimensions, combining the participation of companies with great events. La peculiarity is the starting point, i.e. the attention paid to highlighting the crops, to favour knowledge and awareness. Only SIGEP manages to propose such a complete range of contests, with seven championships dedicated to coffee valid for the international circuit of World Coffee Events. A SIGEP 2017, a new edition of Barista & Farmer will be launched — the first talent show dedicated to the promotion of the culture of excellent coffee. The event confirms its undisputed international leadership as trade fair for professional operators all over the world in the artisan gelato, pastry and baking sectors, together with that of coffee. n
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International Baking Industry Exposition: Returns with Bigger Force
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he 2016 International Baking Industry Exposition (IBIE) — a comprehensive trade event in the western hemisphere for the grain-based food industry—will return to Las Vegas. The event will be held during 8th-11th October with an expanded Innovation Showcase, featuring 56 participants representing a range of categories from ingredients and equipment to packaging and services. The showcase of the event is 15 percent larger than its inaugural showcase in 2013. Here it deserves a mention that IBIE is sponsored by the American Bakers Association (ABA), the Baking Equipment Manufacturers and Allieds (BEMA) and the Retail Bakers of America (RBA). Since its inception, IBIE continually strives to advance the baking industry through comprehensive access to innovative products from leading manufacturers and suppliers, and provides the common ground for collaboration amongst professionals in the field. “People come to our show to see what is new and it is our job to make it easy for them to find what they are looking for,” said Michael Cornelis, Chair of IBIE. “It is slated to be a recordbreaking show with the largest show floor, the largest number of exhibitors, the largest innovation showcase and the largest education program in IBIE’s history. That is something we are really proud of and something that will
EVENTS’ CALENDER Annapoorna World of Foods India2016 22-24 September 2016 Hall 6 , Bombay Exhibition Center, Mumbai
create tremendous value for attending companies,” he added. “We think it is a major benefit to give the showcase participants a chance to present their innovations live,” noted Kerwin Brown, President & CEO of BEMA. “This brings it all to life and gives attendees a chance to engage directly with the creators. In partnership with Sosland, this new feature further enhances the interactive nature of the show,” he observed. Companies exhibiting in the Innovation Showcase include: • AMF Bakery Systems • Air Management Technologies, Inc. • The Austin Company • BABBCO • Baker Perkins, Inc. • Bakery Concepts International LLC • Belshaw Adamatic Bakery Group • BluePrint Automation (BPA) • Bosch Packaging Technology, Inc. • Buhler Inc. • Bunge North America • Burford Corp. More information about the companies and products in IBIE’s Innovation Showcase can be found on the IBIE’s website — (http://www. ibie2016.com/innovation-showcase/) and via the IBIE mobile app, as well as onsite, in the Show Directory and Show Dailies. The Innovation Spotlight Theater schedule can also be found on the IBIE’s website — (http://www. ibie2016.com/innovation-spotlight/).
www.worldoffoodindia.com International Baking Industry Exposition (IBIE) 8-11 October 2016 Las Vegas Convention Centre, Nevada, US www.ibie2016.com SIAL Paris 2016 16-20 October 2016 Paris Nord Villepinte, Paris www.sial.fr HOSTECH by Tusid 2016 2-5 November 2016 Istanbul Turkey www.hostechbytusid.com EquipHotel 2016 6-10 November 2016 Paris Expo Porte de Versailles, Paris, France www.equiphotel.com Bakers Technology Fair 2016 11-13 November 2016 HITEX Exhibition Center, Hyderabad www.bakerstechnologyfair.com Emballage 2016 14-17 Nov 2016 Paris Nord Villepinte, Paris www.emballageweb.com Hotel Investment Forum India 2016 17-18 November 2016 JW Marriot Mumbai Sahar, Mumbai www.hifi-india.com Hotel Expo 2016 23-25 Nov 2016 The Venetian Macao, Macau www.hotel-exhibition.com
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Lavazza Launches First Training Center in India Lavazza India recently launched its first training center in India. Spread across 800 sq. ft., this one-of-its-kind training centre in Chennai will provide training and information on the Italian coffee culture to baristas. It will also provide training on the perfect coffee preparation according to Italian tradition. The training centre will showcase the art of preparing coffee in order to preserve the excellence of the product, both at the moment of preparation and consumption — at home or away from home. It will also offer coffee roasting workshops and seminars for baristas, bartenders and caterers. The training centre will also organise various courses in coffee tasting, coffee cultivation and processing, espresso preparation, cappuccino, latte art and coffee design. Commenting on the inauguration of the training centre, Mauro Mantovani, Group Chief Commercial Officer at Lavazza noted, “India is an important market for Lavazza, globally. We shall bring the world class Italian coffee culture of Lavazza to Indian coffee lovers.”
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VKL Launches Flavour Manufacturing Plant at Navi Mumbai VKL Seasoning, one of India’s leading manufacturers and exporter of seasonings and flavours recently inaugurated its new state-of-the-art manufacturing facility for flavours in Rabale, Navi Mumbai. This facility has been set up to cater to the growing customer requirements across categories. The new facility at Rabale will strengthen VKL’s position as an innovative seasoning & flavour solution provider. It also has an innovation centre: V-CREATE (VKL Centre for Research, Experimentation & Technological Excellence) which will significantly help in boosting VKLs capabilities from concept generation to final delivery of innovative customer focused solutions. The company now has 5 V- CREATE centres located at Cochin, Gurgaon, Mumbai, Navi Mumbai and Dubai. ” This expansion shows our commitment towards continuous collaboration with our customers for providing innovative flavor solutions across categories,” said K. M. Sathyan, Business Head of VKL Flavours. The plant is equipped to manufacture liquid and powder flavours, encapsulation technology, emulsions and captive ingredients. This facility will help to address the growing demand across industries that VKL caters to -- dairy, beverages, pharma, bakery, snack foods, QSR, confectionery, etc. among others -- and provide better customer service in India and the Middle East / African geographies. “We are excited about the expansion as it will enable us to service our customer better. With this expansion our innovation abilities get a further fillip and position us as the most innovative Flavor solutions provider,” said K S Narayanan, President, VKL Seasonings.
Britannia Introduces Nutrichoice Digestive Zero Britannia Industries has expanded its health portfolio with the launch of NutriChoice Digestive Zero, which has zero added sugar and zero maida (white flour) and is high on fibre. “NutriChoice Digestive Zero is a perfect addition to our range of ‘power packed’ in- between meal options that will meet the nutrition needs of a diverse set of consumers who seek a healthier way of life,” said Ali Harris Shere, VP Marketing, Britannia Industries. Britannia’s Nutrichoice portfolio has evolved over the years with unique offerings, catering to diverse segments of the population.
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Callebaut’s New Chocolate Academy Center The Barry Callebaut Group, the world’s leading manufacturer of high quality chocolate and cocoa products, recently opened the door to its new, relocated Callebaut® CHOCOLATE ACADEMYTM center and sales office in Mumbai, India. The center and sales office is relocation from its previous home, which opened in 2008. The center serves as a venue for the exchange of technical skills, training, dialogue and the sharing of love for all aspects related to chocolate and cocoa products. It is one of the 19 training centers managed by the company’s gourmet division, around the world, and one of the four in the Asia-Pacific. The other training centers of the company in Asia-Pacific are located in Singapore, Shanghai and Tokyo. “Barry Callebaut’s opening of chocolate factory in Pune last year and now with the upgrading of the Callebaut® CHOCOLATE ACADEMYTM center in Mumbai, will enable us to be in a better position to capitalise on growth opportunities in India,” asserted Dhruv Bhatia, Barry Callebaut’s Managing Director, India. The new center is equipped with state-of-the-art equipment and is led by professionals who have had the benefit of imbibing Barry Callebaut’s extensive global gourmet product experience. The center’s offerings include a wide range of workshops, courses and demonstrations for professional customers, which include chocolatiers, Pastry Chefs, bakers and other chocolate experts as well as culinary professionals working in hotels, restaurants and the catering business. They will be able to benefit from the modern kitchen and the equipment that the academy is equipped with, and would be able to hone their expertise in
chocolate under the guidance of Callebaut’s specially-trained and renowned Chefs and the elite Chocolate Ambassadors Club. Denis Conver t, Vice President of Gourmet Asia Pacific, Barry Callebaut, said, “The opening of the new Callebaut® CHOCOLATE ACADEMY TM center in India is a symbolic move in promoting our position as a leader in the gourmet chocolate sector in the region. We have improved this training center to cater to the sophisticated needs of our customers here in India. Our CHOCOLATE ACADEMYTM center around the world serves to demonstrate how much creativity, innovation and invention is still possible within the chocolate craft. Here is where budding Chefs can learn more from the experts, and where experienced Chefs can experiment with new creations using Callebaut’s wide inventory of high quality gourmet chocolate and cocoa products.” “The investment we have made into this new Callebaut® C H O C O L AT E AC A D E M Y T M c e n t e r re a f f i r m s o u r commitment to the professional chocolatiers in this region,” noted Mikael Neglen, President, Chocolate Asia Pacific, Barry Callebaut, at the official opening ceremony of the new Callebaut® CHOCOLATE ACADEMYTM center in Mumbai.
MTR Foods’ Gulab Jamun Mix Manufacturing Plant In the recent past, MTR Foods unveiled its new Gulab Jamun mix manufacturing plant at its manufacturing facility in Bengaluru. The main purpose of the plant is to increase production capacity of Gulab Jamun Mix, one of MTR Foods’ largest selling products, and to migrate from manual batching process to auto batching process. This new plant is also expected to substantially increase food safety and improve the work environment for the workers at the plant. The new plant is set to produce 1250 tonnes per month as compared to the existing capacity of 625 tonnes thereby increasing the productivity from 45 kg per man hour to 106 kg per man hour. The new plant and the processing systems will be regulated and monitored by SCADA (Supervisory control and data acquisition). The operations for the primary packing process will be entirely automated and all the powdered raw materials will be carried pneumatically. The turnkey solution for the plant is provided by Tetra Pak, a Sweden-based multinational food packaging and processing company, and the key equipments of the plant are sourced from Fresco, New Zealand.
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The Innovative Pastry Maker In the recent past, Bakery Review had an interaction with Ashutosh Kumar, Pastry Chef, Hyatt Regency Gurgaon where he talked about the prevailing trends in the Indian bakery and confectionery industry. He also discussed the operational challenges in the Indian bakery and confectionery industry and their addressing. On a micro level, he passionately talked about the healthy bakery and confectionery offerings at the hotel. Excerpts of the interesting conversation follow: What or who was your inspiration behind becoming a Pastry Chef? From the moment I came to know how pastry making happens to be a unique marriage between science and art, I realised I was in love in this profession. Furthermore, reading about greats like Pierre Herme, Paco Torreblanca, Christophe Michalak and a whole new generation of pastry wizards continues to fascinate me, and spurs me to create new inroads in this field.
What do you enjoy the most about your job? I simply love to watch people eat my desserts.
In your opinion, which are the prevailing trends in the Indian bakery and confectionery
industry? Kindly talk a bit about them Healthy and organic desserts are in demand and there has been a lot of development in the industry around them. Nowadays, a wide variety of ingredients are available and they are being used in various pastry products, across the Indian bakery and confectionery industry. The baking giants have come up with a lot of health products and some innovative work has been happening in the field of chocolate bars also. At the same time, a lot of junk/quick bite desserts and pastries have invaded the market and are very popular. Fancy doughnut cafes and ice-cream cake parlors are gaining currency too. Overall, the Indian bakery and confectionery industry is evolving and so are our Pastry Chefs. The new generation of chefs is well aware of the global trends and they are experimenting a lot these days. There are some pastry shops in urban India, which are offering authentic French style pastries and are doing surprisingly well. French macarons are now very popular.
Have you any healthy bakery product/s among your offerings? 16
How does your bakery unit take care of the needs of the health conscious consumers? We have a dedicated selection of desserts for the health conscious guests on the a la carte menu e.g. sugar-free and gluten-free panna cotta and poached green apple, vanilla yoghurt, etc. We offer similar range of desserts on buffets as well. Also we have gluten-free bread available round the clock.
Kindly talk about two of your popular desserts, which have loyal fan following among your
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guests at Hyatt Regency Gurgaon I have combined ice-cream and macaron and am offering Ice-cream Mac Sandwich, which is a big hit among my guests. The other hero among our desserts is our signature chocolate pizza, which is a sinful combination of bitter chocolate, salted caramel and pecan nuts on a thin and crisp chocolate base; served with vanilla mascarpone/ ice-cream.
In your opinion, what are the major operational challenges in the Indian bakery and confectionery industry? I believe one of the major challenges is the inconsistency in availability of raw materials and the other is the paucity of well-trained professionals.
How do you think such challenges can be effectively addressed? The issue of availability of raw materials can be solved with the help of the entry of bigger players in supply chain management and also with some
flexibility in government norms. A lot of investment in training is required in the long-run to bring the skill levels of Indian Pastry Chefs to global standards. International exchange programs could be of great help.
How do you ascertain the present and the near future of the Indian bakery and confectionery industry, while taking into account of all the challenges and opportunities for the industry, as perceived by you? Indian bakery and confectionery industry is, to a large extent, dependent on the tourism industry. Also, the average Indian customer is yet to come of age to be able to appreciate and demand high quality pastry products. The good news is that we are becoming well-travelled and people now have more disposable incomes which have improved our lifestyle. The added global exposure and affordability can be reflected in the increased consumption of high quality bakery products in the country during the recent years, as
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compared to a decade before. In the years to come, we will hopefully have Michelin-rated restaurants and Parisian style cafes/pastry shops selling haute patisserie! n
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Changing Product Profile of Bakeries The bakery industry in India represents a high growth segment of the country. However, the growth in the industry is not only in terms of revenues but also in terms of consumer tastes and in turn, in terms of changing product profiles in response to the evolution of consumer tastes. Gone are the days when bakery meant just breads and biscuits. There are a plethora of bakery and confectionery products on offer these days, across the Indian bakery and confectionery industry. Today, bakers are coming up with new innovations, whose one of the manifestations is the customised cakes with fantastic themes. Also the changing eating habits in urban India as well as the improved standards of living and influence of globalisation are encouraging bakeries in India to introduce products, which not so long ago were alien to mainstream Indian food habits, like bagel, pretzel, puff, muffin, et al. Ashok Malkani takes a look at the changing bakery scenario in India, which is witnessing shifts in its product pattern. He finds that ‘change’ is the key word in the Indian bakery industry these days.
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he Indian bakery industry no longer comprises of only breads and biscuits and cakes. It is emulating international bakery trends with an impressive range of bakery products, which till recently were alien to the mainstream Indian tastes. Even the small bakeries in metros, as well as in smaller cities, are keen to meet the demands of the discerning and well travelled consumers. Nowadays, even traditional bakery products like breads and cakes have also taken new avtaars in the Indian bakery and confectionery industry. We have whole wheat and multigrain breads, premium biscuits and designer cakes on offer. Name the theme or the design that interests you, and chances are that the talented home baker leaving near to your home would create a cake on the basis of that theme, tailoring it according to your specifications. During the recent past, there have been several occasions of bakers in India coming up with huge cakes. Take the case of the French chocolatier, Christophe Morel, a finalist at the prestigious M.O.F – Meilleur Ouvrier de France (Best Craftsman of France), who did come up with a two-feet long chocolate-made elephant in a demonstration held recently at the Academy of Pastry Arts in Gurgaon. Another example of innovativeness, also at the demonstration in the academy, was a pastry decorated with 3D shapes, which resembled real flowers! “The world is getting smaller and smaller. And we have no choice but either to lead or to follow. We are trying to assume the position of a country that leads, as far as our bakery industry is concerned. The Indian bakery market is growing and it is a good scene because ingredients are easily available and many state-of-the-art institutes are coming
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up, where interested candidates can learn from world class professionals,” affirmed Chef Dinesh Rawat, Director of Academy of Pastry Arts, India. He said that when he began, baking in India was all about breads and cookies but now there was a marked difference in terms of diversified product profile of the industry.
More Room for Imagination If you are told that you can make your violin and eat it too, it will sound like sweet music to your ears. Imagine ballerinas that are made of sugar and spice, and all things nice; and piano keys that are so beautiful that you cannot help yourself to lick them up! Strange as it may sound, but this is exactly what the contestants of the Pastry Queen India Championship held recently in Gurgaon did – they choreographed cakes like dance and music. Sanjana Patel, the Executive Chef at La Folie Patisserie and Chocolaterie in Mumbai, who was the winner of the Pastry Queen event, said, “These days, the scope of baking is not limited to sponge cakes slathered with icing.” The creations of the participants at the competition showed that baking involves the amalgamation of art and science. Sanjana’s s sugar showpiece or pastillage was a violin that stood tall! Sanjana, who spent nearly 14 years perfecting the art of making pastries, disclosed that at her bakery they had come up with fusion desserts, specifically the paan and gulkhand macaron and the lemongrass with basil macaron. “My work experience heightened my sensorial capabilities to discover new taste sensations, while my technical skill and aesthetic sensibility became more and more refined with years. That won me responsible positions in the intensive kitchens of Le Meurice and Plaza Athénée, Paris,” expressed Sanjana.
Changing Tastes So one may state, move over khaari
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biscuits, make way for biscotti. It seems the days when Mumbaikars loved bun maska and chai at an Irani restaurant or the chicken patties at Merwan’s or the hotdogs at Vienna Bakery are becoming things of the past. The result is that many city bakeries have been forced to reinvent themselves. Not only in Mumbai, but throughout the urban India it is being seen that the consumers are increasingly going for newer options with respect to bakery products. Bakery segment in India has matured to a great extent, recently. The reason for the maturation of the Indian bakery industry cannot only be attributed to the increasing disposable incomes since the last decade, changing eating habits of people of urban India due to the enhancement in the number of nuclear families with working couples, and the retail boom, it can also perhaps be attributed to the presence of better quality ingredients in the Indian bakery and confectionery industry during the recent years, ranging from chocolate and toppings to fillings and flavours, and also due to the change in taste preferences of the consumers of bakery products in the country due to the growing influence of globalisation. The present day Indian consumer looks for new products, better appeal, taste and convenience, which is reflected in the sheer variety of bakery and confectionery products available in the Indian market these days. During the recent years, a number of domestic and international bakery café chains have entered to expand their presence in the country. These bakery café chains are not only serving a variety of breads and cakes but also an array of buns, pastries, cookies, croissants and other bakery delicacies. Today bagels, doughnuts, muffins, customised cakes, 20
bakery revie w cupcakes and wraps are some of the items you are likely to find in many high-end bakeries across big cities of the country. At the same time, as a result of entry of a spate of multinational QSR giants in the country, the burger and pizza have assumed huge popularity in urban India; a popularity that is spread across millions and millions of Indian households. Noel D’douza of Gaylord, one of the oldest food & beverage landmarks in Mumbai, said, “The tastes of people are changing. With more and more people travelling all over the world, they now want international dishes. Moreover, there is now more consumer awareness in India pertaining to bakery and confectionery products, a fact which can no longer be ignored. While we have retained our classics, we are today a complete bake shop with the latest in
breads, cookies, desserts, and savoury items on par with any other bakery of international standard.” “Many of the bakeries in urban India are no longer producing mass desserts with a lot of sugar and cream. The customers today are well-informed, and are both quality as well as healthconscious. So naturally, we have to cater
Sanjana Patel
to the changing needs of our customers, who don’t mind paying more price for the ‘real’ thing,” articulated Kainaz Messman, the Owner of Theobroma, a bakery café in Mumbai. For a lot many food enthusiasts in Mumbai, the city is known for its Theobroma brownies. “Brownies are the cornerstone of our business. It is an honour and a privilege that we are associated with brownies in such a positive way. The secret of a good brownie is in the baking, not in the making. The world is full of brownie recipes; most are very good. The skill lies in baking it correctly; getting the timing and temperature right. The difference between a moist gooey brownie and a dry crumbly brownie-biscuit can be only a few minutes or a few degrees,” she disclosed. Besides brownies, grilled bagel sandwiches and wraps are also immensely popular across the Indian bakery industry. Grilled bagel with tofu, cream cheese, lettuce; and bagel with Pri
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bakery revie w office goers love them.” The popularity of these bakery products is one of the reasons why several entrepreneurs have acquired franchising outlets from large bakeries — Indian as well as international. Smaller bakeries in the country are now expanding into multiple franchise networks, specialising in particular varieties of baked products.
Piri tofu are some of the favourites at bakeries in urban India. The change in patisserie menu is very much evident in the fast evolving Indian bakery and confectionery industry. Nowadays wraps and rolls make for the easiest on-the go grub, and bakeries in the country are cashing on it. Traditionally made with Tortilla or pita bread, in India usually the wraps are made using all-purpose flour. From delicate sushi rolls, quirky quesadilla, sensational strombolis to the homely kathis that adorn your nearest bakery or food joints, you have a huge array of bakery and confectionery products to choose from these days. In India, wraps were common since long. Known as Kati (kathi) rolls, these were originally made with Kebab (mutton/beef ) cooked in patty or kebab shape, and rolled in a shallow fried paratha. Biswanath Chakraborty and Siddharth Joshi, the Owners of Eatsome in Pune, which has, in three years, established 16 outlets, said, “Consumers are always looking for comfort food, especially the dishes which take them back to their childhood. They swear by their wraps, which they believe are the favourites of the millennial. The collegians and the
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Products for Our New-age Bakeries Now let us know a bit about the international bakery items which are gaining popularity in the Indian bakery and confectionery industry at a fast pace. Some of them are:
Bagel What is round, has a hole, is teeming
with carbohydrates, and can be had at any time of the day? If you answered a donut, you are obviously off the mark! The answer is the bagel, that chewy crusty bread, with dollops of creamy
Chef Dinesh Rawat
cheese inside, making it a carb-laden delicious mouthful in every bite. Belonging to the family of breads, the bagel has a rich legacy. It has been a favourite breakfast item in Europe even before the Renaissance, and in the recent years, it has been finding its place in the multi-cuisine palates of urban India as well. The bagel dough is usually poached in boiling water before baking, which gives it the characteristic dense, chewy texture. Soft and chewy on the inside and crisp and golden on the outside, the bagel goes brilliantly with numerous accompaniments. Grilled bagel sandwiches – vegetarian as well as nonvegetarian – have become favourites of Mumbaikars.
Croissant When you wake up on the wrong side of the bed, an instant remedy for many is a cup of coffee and a flaky buttery croissant. Today, croissants are abundant in metropolitan India, which can be stuffed with a variety of fillings to make them even more delicious. Few food products are as culturally iconic as this flaky breakfast food, so quintessentially French that many English speakers refer to its native pronunciation (krwa-sohn). It may seem surprising that even during the 19th century the French viewed the croissant as a foreign product and a delicacy. Then it was used to be sold only in special Viennese bakeries in the classy areas of Paris. And how croissant became associated with France is an enigma.
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However, all said and done, a freshly baked, quality croissant is a marvel. It is part architecture and part alchemy; a miracle rendered in butter, flour, and sugar that is simultaneously crisp and pillow-tender, ethereally buttery yet light enough to eat at the start of the day. The modern croissant is made up of water, milk, flour, yeast, sugar, and fat – usually butter, sometimes margarine. The crescent-shaped pastries are fashioned from laminated dough, usually with a ratio of three parts butter to ten parts flour.
Pretzel This baked bread product is commonly shaped into a twisted knot. The pretzel’s unique shape is a symmetrical loop
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bakery revie w created by intertwining the ends of a long strip of dough and then folding them back on each other, forming a pretzel loop. They are believed to have originated in Europe, possibly among monks in the early middle ages. Auntie Anne’s pretzels in New Delhi are popular with the Delhiites. The interesting textures of the warm soft pretzel hold over the hard-baked option. The bready elasticity is thanks to the generous amounts of yeast, which explains why the pretzel is such a good companion for beer.
Muffin Loved by the kids as well as by the young at heart, muffin is a type of small semi sweet cake or quick bread that is baked in small portions. They look very similar to cupcakes although muffins are less sweet and do not have icing. Muffins can also be prepared in savoury versions. Muffins are often eaten for breakfast or served with tea or with other meals. They can be made with a variety of ingredients using blueberries, chocolate chips, poppy seeds, cinnamon, pumpkin, strawberry, carrot, almonds, and nuts, baked into them. Addition of fruits like pineapple, cherries, strawberry, etc. makes the muffins amazingly wonderful, juicy and moist.
Though the word muffin can be traced back to the 18th century Germany (muffe meaning, loosely, a small cake), it has become an American breakfast basic. After the muffin crossed the Atlantic, it quickly gained recognition for its portability and versatility, since a wide variety of local fruits, veggies, nuts and spices could easily be added to the flexible recipes. Today, muffins are emerging as one of the favourite bakery items of the Indians.
Puff Puffs with vegetarian as well as nonvegetarian fillings can be delightful. Their resemblance to the Indian samosa is not the only reason for their popularity in the post-modern India. A favourite of the millennials, the puff pastry, originating in France, where it is called pâte feuilletée or feuilletage, is light, flaky, made by repeatedly layering pastry dough and butter or another solid fat, called laminating, to form a thin dough that puffs in the oven. Puffs can be one of the ultimate examples of flakiness, provided everything is done right from start to finish; or the results will be disappointing. Succinctly, we can say that in the present day Indian bakery and confectionery industry, the exposure to international products is gaining ground. The Indian bakery industry seems to be gaining in international character with each passing day, month or year. With our people accepting international baked goodies with open arms, India is set to become an even more huge bakery market in the years to come. n
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The Industry
Needs
More Trained Talent Bakery sector occupies a place of pride in the Indian food processing industry. The market size for the industry is pegged at about 6.7 billion USD. The popularity of the bakery products’ segment in India reflects the demand-driven market for convenience food & beverages in the country. The rising demand for bakery products in India is attracting many small entrepreneurs to enter this segment. However, there are some aspects which the industry needs to take care of in order to brighten its growth prospects further. Ashok Malkani explores them.
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he Indian bakery industry is the largest of the food processing industries of the country, estimated to be over Rs. 7,000 crore. It is galloping through a compounded annual growth rate (CAGR) of 15 percent. Due to changing socio-economic factors and the increased disposable incomes in select but sizeable pockets of urban Indian society since the last decade, and also as a result of the influence of globalisation, bakery industry in India is going through impressive growth rates.
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“There is tremendous scope for growth in the Indian bakery industry, these days. The per capita consumption of bakery products in India, as it stands today, is one to two kg per annum, which is much lower than the advanced countries where this consumption is between 10 and 50 kg per annum,” explained Prangi Jain, Partner at The Boston Cupcakery, Mumbai. The low per capita consumption of bakery products in India indicates a huge growth potential for the industry in the
backdrop of the present socio-economic climate.
A Thriving Industry “The bakery industry is one of the impressively growing sectors of the Indian food & beverages industry. Its growth can be attributed due to the strong influence of globalisation, socioeconomic considerations, changing eating habits, and the improved standard of living of many Indians during the recent years. The Indian bakery industry
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bakery revie w is the largest of the food processing industries in the country, which will continue to experience an upward spiral with changes as per emerging trends,” pointed out Vrinda Jatia, Founder & Director, Wisk by Cakesmiths, Mumbai. However, the growth being witnessed in the Indian bakery and confectionery industry is not only in terms of numbers but also in terms of character. Bakery industry in India is presently going through changes in terms of ingredients, equipments and marketing, and these changes are leading to growth in the profile of the industry. “Global cuisines being now more accessible, Indians are able to experience different dishes and flavours in more numbers, which in turn has resulted in the evolution of the dessert segment, in the Indian bakery and confectionery industry. Several Pastry Chefs who have studied about pastries in abroad are now creating versions of their creations which are suitable to the Indian taste buds,” observed Prangi. “Indian desserts are also being transformed with a western twist. The
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growing demand for unique desserts increases the scope for Pastry Chefs in India,” she observed further. “With the growth of the Internet and global exposure of the Indian clientele who are well-travelled, the market expectations are steadily rising. The demand for international desserts is increasing in India and this is reflected in the number of cafes and bakeries that sell popular goodies such as cupcakes, macaroons, marshmallows and gourmet desserts,” expressed Dhiren Kanwar, Managing Director India at Puratos Food Ingredients. The growth of the industry, both in terms of revenues and profile, has paved in for more job opportunities in the industry. “The growth of the industry at 13 percent for breads and biscuits and 8 percent for cakes and pastries means that the
opportunities for Pastry Chefs in India are huge in terms of jobs being available at the service and preparation front, the research and development front as well as in the managerial and Executive Chef front,” Vrinda asserted. In this connection it may be mentioned that the Indian market has also witnessed a proliferation of bakery café chains during the recent years. The result is that India is fast becoming a place where careers in baking and pastry
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making are becoming more viable and rewarding.
Paucity of Skilled Manpower One of the impediments towards handling this impressive growth scenario in the Indian bakery industry is the paucity of skilled manpower. “The skill gap persists in the Indian bakery industry as far as producing world class products are concerned. This is primarily due to the paucity of infrastructure at the grass roots level, shortage of trained specialty instructors, lack of right and sufficient exposure to world class baking,” affirmed Santosh Rawat, Executive Pastry Chef, JW Marriott Mumbai Sahar. Thus the opportunities for trained personnel in the Indian bakery and confectionery industry seem bright. However, it must be mentioned that those who would be interested to enter this demanding industry must
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bakery revie w be willing to go the extra mile as far as guest satisfaction is concerned, and that requires not only creativity and knowledge about the ingredients but also sustained hard work. “Most people love to bake, but if you want to do it for a living, you better make sure that you love to do it all day long,” added Rawat with a laugh while adding, “Apart from having the usual attributes like aptitude for handling of baking ingredients, scientific approach to recipes, artistic bent of mind, conceptualisation skills, they should also be willing to work on various shifts, as baking specifically happens early morning,” Rawat averred. Prangi is of the view that the problem of shortage of skilled labour in the Indian bakery and confectionery industry is “due to the mindset of majority of Indian families, where they want their children to be either doctors or engineers.” “One rarely finds a family which wants its children to be professional Chefs. However, with time and the changing trends, this issue too shall be countered,” she asserted hopefully. There is a need in the country for having more and more quality institutes to train not only the aspiring Pastry Chefs but also the maintenance engineers and machine operators pertaining to the bakery and confectionery industry. According to a report by National Skills Development Corporation (NSDC), the hospitality industry in India, today, is facing a talent shortage,
with 4.1 million skilled workers to be required to be working in hotels by 2022. Here it deserves a mention that the shortage of skilled personnel in the bakery industry is not merely in India. It is a global phenomenon. A recent article, titled ‘The Workforce Gap in U.S. Commercial Baking: Trends, Challenges and Solutions’ released during the American Bakers Association’s (ABA) annual convention, highlights the current shortage of skilled production personnel in the industry, as well as predicting it’s only going to get worse over the next decade. “As in any fast-developing economy, consumer tastes in India are becoming ever more sophisticated and this is reflected in strong demand for high quality bakery, patisserie and chocolate products. Stand-alone bakeries, cake shops, bakery cafe chains and supermarkets, as well as in-house bakeries in hotels seek to offer such products, but they are faced with significant shortages in skilled labour, which is impeding these endeavours. This was the prime motivation why Puratos has set up a school to teach 17-18 year-olds the professional skills needed in bakery, patisserie and chocolate,” averred Kanwar.
Premium and Affordable Offerings Besides skilled workers, another need in the industry is of the premium bakeries, which present their products at reasonable rates. Yes, it sounds like a dichotomy, but it can be possible, and even feasible too. “The need of the hour in our industry is of more premium bakeries, which would facilitate that the ingredients used are of the best possible quality available and premium dishes are being served, but at reasonable rates. This is possible if the Chefs are trained properly, for which more quality institutes for training future bakery and pastry personnel are necessary in the country,” proffered Prangi. “There is an increase in demand for premium desserts in India, nowadays. People are looking beyond the regular chocolate truffles and black forests. They want fancy desserts with several variants. But despite the evolving tastes, they do not want to spend the kind of money
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that would go hand in hand with these products. At The Boston Cupcakery, we wanted to overcome this problem. We wanted to provide our guests with desserts using the best of ingredients from all over the globe, but at reasonable rates. The market needs innovation, which The Boston Cupcakery strives to provide,” disclosed Prangi.
Need for Innovation and Specialised Training Innovations are also not speeding up in the Indian bakery and confectionery industry. “In the current scenario, India would probably not be the ‘go-to’ place for bakery production due to not very high levels of innovation and quality standards as compared to other countries,” opined Vrinda. And innovation can get a fillip only through widespread and detailed education about the nuances of the bakery and confectionery business. In this regard more quality training institutes to create great bakers and confectioners are the need of the hour in India. Pursuing a career as a Pastry Chef ideally begins with formal training, and because baking is considered to be a science, one needs to be aware of highly technical subjects, such as food science and kitchen math. It also helps to gain specialised skills related to cake decoration, pastry techniques, sugar artistry, pairing, plating, and more. However, at present there are very few schools in India that offer professional training in this sector, and so the supply for skilled workers cannot keep up with the demand. “Most employees end up learning on the job. In fact, in the contacts we have had in the industry, business leaders emphasise that the lack of sufficient 30
bakery revie w professionally trained workers in bakery, patisserie and chocolate is actually preventing the Indian bakery sector from growing to its full potential,” informed Kanwar. Aaccording to Vrinda, regular hospitality institutes cannot effectively train Pastry Chefs, who need specific training essential for becoming experts in their field. It seems general hospitality institutes are not the answer for training quality Pastry Chefs. We need more specialised training institutes for our bakers and Pastry Chefs of the future. Probably to cater to this unmet demand, several institutes have sprung up recently like Bakery school by Puratos at Navi Mumbai, Wisk by Cakesmiths at Fort, Mumbai and an institute by The Boston Cupcakery at Andheri, Mumbai, besides others. “At our institute, Wisk by Cakesmiths, we often find students who have done classes at multiple professional institutes and academies but still continue to enroll for courses with us. This indicates that students are not satisfied with the current curriculum or are not being taught in a manner that helps them fortify their basic skills or build a strong foundation to take on a career in this field. Therefore, there is a strong need to improve the quality of existing education in India, pertaining to bakery and confectionery business, which is what Wisk aims to pioneer,” proffered Vrinda. ‘‘Determined to teach young people the skills needed to work in the bakery, patisserie and chocolate sectors, Puratos
Prangi Jain
has invested in the bakery school. The courses have been designed to take pupils beyond basic education and to give them the practical training needed to make a decent living. The programme also includes periods of internship in various companies during which the students are paid. We also commit to employ pupils who graduate from the school,” offered Kanwar. “The Puratos Sanskar Foundation School endeavours to impart professional bakery education to 25 students per batch, in order to cater to the growing demand for skilled labour in hotels, bakeries, pastry shops and supermarkets in India. Students enrolled here will receive a certificate from Puratos University in Belgium at the end of an intensive two-years programme,” he informed further. “Wisk was born after Cakesmiths, which is an e-commerce portal for high quality baking supplies. Upon interaction with customers it dawned on us that there was a huge opportunity for education in this field. At Wisk, we
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bakery revie w cater to an audience who want to learn specifically about the art of bakery/ pastry; unlike students in a hospitality institute where interests are varied among various subjects. We provide professional institute level education in a flexible format for those who wish to innovate, hone their skills and learn new techniques,” asserted Vrinda. “Wisk was inspired to make difference by being a facilitator or an educator. Wisk aims to transform pastry making as a shared passion amongst baking enthusiasts in the country by showing students the difference between baking by following recipes and bringing individuality to what they bake,” Vrinda informed. “Wisk is designed to ensure that our students learn more than recipes. They are sensitised to the entire process right from the selection of ingredients, the technicalities, the presentation and taste. Here the students can take a class at their own convenience. Intending students don’t have to commit 9 months of their time, or even re-learn the basics if they believe they have a strong foundation. It has been designed
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for those who have jobs, families or by and large cannot commit to a full time school but still want to fulfill their baking aspirations. This is also why all classes at Wisk are instructed by professional Chefs, whose beliefs about education are in line with Wisk’s. We aim to churn out thinkers and not just doers which is why in addition to bakery classes we also offer food media programs to help aspiring food entrepreneurs pave their way in the fields of marketing, PR, food photography and food styling,” she elaborated But all said and done, despite the shortage of quality training institutes in India for aspiring bakers and pastry makers who want to make an impact in this interesting and challenging industry, the bakery and confectionery industry of India is having its share of innovativeness and experimentation, though not up to the degree which is desired. For example, cakes have received a complete makeover in the Indian market. High-end cake brands have made inroads into the Indian bakery industry with unique & specialised cakes for a host of occasions. A lot of well-trained bakers
Santosh Rawat
in India are taking the cake business by storm. But more momentum to creativity in the field of bakery and confectionery industry of India is the need of the hour, and for this we need more quality training institutes for aspirant bakers and pastry makers. And we need them soon. Overall, there are lots of scope for bakers, chocolatiers and bakery and pastry training institutes in the evolving Indian bakery and confectionery industry. The industry needs more trained talent to propel its growth further. n
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Deliciously Healthy Seeds By Swarnendu Biswas
P
omegranate tree is a deciduous shrub, which bears a fruit of the same name. The small tree belongs to the Lythraceae family, and its height ranges between 5 and 8 m. The pomegranate fruit can be botanically defined as a berry, and its number of seeds varies between 200 and 1400. The fruit’s size varies between 5-12 cm in diameter. The delicious fruit has edible red or crimson seeds inside a reddish or reddish orange leathery skin. The sweet seeds are edible while the skin is not. The pomegranate seeds are also called arils.
Rich in History The origin of pomegranate can be traced from Iran to the Himalayas in northern India, and the fruit has been cultivated in the Middle-East, South Asia and the Mediterranean region for several millennia. Later the pomegranate plant and its fruit were introduced to the orient through the famed silk route. Pomegranate is regarded among the first five fruit crops to be domesticated by humankind. The fruit finds its mention in the Egyptian mythology and art, and in Babylonian Talmud, and also has Biblical references. The pomegranate fruit was regarded as a symbol of prosperity and ambition in the ancient Egypt. In the ancient Persian culture too pomegranate was regarded as the symbol of fertility. The fruit also has reference in the Book of Exodus. In the ancient times, desert caravans carried the fruit, and used its juice as a thirst quencher of sorts. In Latin America, the fruit was introduced in the late 16th century. However, the US was introduced to pomegranate only in the
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late 18th century, by the Spanish sailors.
The Indian Connection In India, the nutritive and medicinal value of pomegranate has been a part of the popular culture; there is a tradition in the country of offering pomegranates to the ill persons or persons recovering from illness. In India’s ancient and yet modern system of medicine, Ayurveda, pomegranate is abundantly used as an ingredient in remedies. Today, India is the largest producer of pomegranates in the world, followed by Iran. Other important countries in the field of pomegranate production include Turkey, the US, Afghanistan and Spain. Maharashtra is the leading state in India in terms of pomegranate production, which accounts for approximately 70 percent of the total pomegranate production in the country. Karnataka, Gujarat and Andhra Pradesh are other important states in the country, as far as pomegranate production goes. According to ICAR, during 2003-04 to 2013-14, pomegranate production in India had increased by 102.43 percent. According to a report by Indian Council of Agricultural Research(ICAR), which was published in July 2015, although India is leading in pomegranate area and production, its average productivity in 2013-14 was 10.27 t/ha. This happens to be not a very impressive figure. Increase in the productivity of pomegranates in the country is the need of the hour; not only for exports but also for the India’s growing food service industry.
Cultivation and Storage Pomegranates are drought tolerant and can be grown in semi-arid areas. The
pomegranates are also drought tolerant. However, for commercial cultivation of pomegranates, regular irrigation is necessary. They can be grown in hot, dry summer and winter conditions. In fact, sustained hot and dry climate is required for the growth of pomegranates. Humid climate is harmful for the cultivation of pomegranates. In wetter areas, pomegranates are susceptible to root decay as a result of fungal diseases. However, they are tolerant to moderate frost. Pomegranates can be grown up to an altitude of 1800 meters. Presently, there are about 760 varieties of pomegranates grown throughout the world. As far as storage of pomegranates goes, they can be stored up to three weeks at room temperature. You can keep them refrigerated for up to 2-3 months.
Bakery and Confectionery Applications The fruit’s arils or seeds are not only partaken in raw. Pomegranate has wide culinary applications. Perhaps the most popular application of pomegranate fruit is the pomegranate juice. It is widely popular in Europe, Middle-East, USA, India and China. Besides pomegranate juice there are myriad culinary applications of pomegranate. Pomegranates can be used in alcoholic beverages too. However, here we would talk about only those applications which are relevant or could be relevant to the Indian bakery and confectionery industry. In Turkey, pomegranate sauce is used as a salad dressing or to marinate meat. In Azerbaijan, a sauce is derived from pomegranate juice, which is named as
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bakery revie w narsharab. It is generally served with fish and tika kebab. In fact, this sauce can complement many meat and fish dishes. Pomegranate jam and jelly can also be enjoyed at breakfast tables. It is about time pomegranate jam and/or jellies become more abundant in the Indian bakery & confectionery industry. Similarly, though pomegranate juice is commonly known but bakery cafes can surprise the guests with pomegranate shakes. Infusing of bananas in this uncommon shake would add to its taste. Pomegranate smoothie is a delightful beverage. Pomegranate juice can be used to make delicious cakes too. Dried pomegranate seeds can have application in granola bars, or can be used as a topping for yoghurt and ice-cream.
Fruit with Benefits Pomegranate seeds are spruced with several health benefits. According to Wikipedia, a 100 gm serving of pomegranate seeds provides 12 percent of the daily value for vitamin C, 16 percent of daily value for vitamin K and 10 percent of daily value for folate.
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Besides that, pomegranate seeds are richly endowed with dietary fiber and have moderate calories. Dietary fiber facilitates digestion. What is more, pomegranate arils are devoid of cholesterol and saturated fats. Pomegranate in diet can facilitate weight reduction and keep the cholesterol in check. Regular intake of pomegranate gives an impetus to your immunity. Punicalagin, a potent antioxidant, is found abundantly in pomegranates and pomegranate juice, which is probably the most striking health benefit of this delicious fruit. Pomegranate juice has three times the antioxidant activity of red wine and green tea. This antioxidant Punicalagin can reduce the risk of heart disease by eliminating harmful free radicals. In fact, several studies point to the fact that pomegranates can tackle heart disease. Pomegranate also safeguards LDL cholesterol from oxidative damage. It deserves a mention that besides antioxidant properties, pomegranates are also endowed with antiviral and antitumor properties. The antioxidant property of
Punicalagin also gives pomegranate a strong anti-inflammatory character. According to a renowned website on nutrition, test tube studies have unearthed that pomegranate can lower inflammatory activity in the digestive tract, and also in breast and colon cancer cells. That is not all. Regular consumption of pomegranate juice can reduce blood pressure levels too, thereby lowering the possibility of heart attacks and strokes among people with high blood pressure. Intake of pomegranate seeds also facilitates in maintaining healthy blood circulation. Pomegranate is also endowed with anti-bacterial and anti-viral properties, which can be helpful in preventing common gum diseases. Given the different health benefits of pomegranate, it is about time our food service industry, which includes our bakery and confectionery industry, takes a proactive stance to make more extensive and creative usage of pomegranates in its different dishes. This measure is sure to be appreciated by the growing numbers of health conscious eating out crowd in the urban Indian society. n
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Preventing Occupational Hazards for Bakers
Working in a bakery poses several potential health challenges, but disseminating the information about the dangers and putting in place the right infrastructure and precautionary measures can help eliminate many of them
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onvenient it might be to overlook for some, but the crunchy cookies and other delightful delicacies that bakeries bring out for our breakfast, lunch and dinner, and the occasional bites in between, are the results of some sweet imaginations, and some not-so-sweet hard work, which sometimes can even foray into the danger zone. In the absence of proper infrastructure and training, long-term work in bakeries may lead to an increased risk of some diseases, including asthma and allergies. And for furnishing your morning pieces of fresh bread and sumptuous rolls, some employees in the bakeries also work at odd hours that may cause over exertion and fatigue. Moreover, bakers work with hot equipments and sharp tools, which may make them prone to such accidents as burns, cuts, etc. So the employees in bakeries should be aware of the dangers associated with their occupation and be given the right training to avoid the hazards. Of course, the effective training and awareness building exercises among workers in bakeries must be bolstered with adequate infrastructural support.
Health Challenges for Bakers To better understand the health challenges that the workers in a bakery may face, it could be important to revisit what the job per se entails. In an everyday situation, a worker in a bakery has to mix flour, salt, yeasts, spices, sugar, and other ingredients to prepare dough, batter, fillings, etc., which are then baked in ovens to turn them into bread, cakes, rolls, etc. A simplistic and incomplete description like this does not make the job of a baker look that demanding apparently. But what is apparent is often not true. The real situation for those who have to work every day in the production unit of a bakery could be challenging, and if proper precautions
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By Jyotismita Sharma are not taken, the workers can also be susceptible to health hazards. This is tr ue especially in the light of the fact that scientists have found exposure to flour as one of the most important causes of occupational asthma and other respiratory problems, and also of skin diseases. Dry flour also presents a perennial hazard of fire and dust explosion. Experts point out that cigarette lighting in such an environment may be extremely dangerous. The risk of fire may also arise from other sources such as fuels. Moreover, the high temperatures and the high levels of relative humidity in which workers in a bakery generally have to operate may cause fatigue and thermal exhaustion. The risk of meeting with accidents such as cuts as a result of handling sharp tools or that of falls due to the slippery floors or the risk of having back pain as a result of carrying heavy loads can also hardly be over emphasised. As bakery workers are unlikely to avoid working with boiling water, hot oil, and hot ingredients, here it deserves a mention that accidental spilling of such ingredients can cause scalding on body parts. Bakery workers are also exposed to many spices and this is hardly good for their health as such exposure may lead to chronic conjunctivitis and chronic rhinitis (persistent stuffy nose). Prolonged exposure to them may result in respiratory infections, particularly chronic bronchitis, and sometimes even bronchial asthma may develop through their prolonged exposure. Allergic skin diseases due to exposure to spices are also not uncommon. Use of defective equipment in a bakery
may also pose serious health risks, especially in the long-run. Defective microwave ovens may lead to radiation leakage. Prolonged exposure to infrared radiation may also increase the risk of developing cataracts. According to the International Labour Organisation’s ‘International Hazard Datasheets on Occupation’, some of the health burden of working in a bakery may include: • Mechanical and electrical injuries during work with conveyors, mechanised equipments used for mixing ingredients to make dough, and baking processes; • The risk of electric shock as a result of defective electrical equipment and installations, especially hand-held tools; • The risk of dental caries as a result of exposure to sugar dust; • Exposure to carbon dioxide: In mechanised bakeries, dough which is in an active state of fermentation may give off dangerous amounts of carbon dioxide; • Exposure to carbon monoxide, combustion products and fuel vapours: Firing equipment which is badly adjusted or has insufficient draw, or defective chimneys may lead to the accumulation of unburned fuel vapours or gases or of combustion products, including carbon monoxide, which may cause intoxication or asphyxia; • Exposure to fungi and yeast: Hypersensitivity reactions and skin infections may be caused due to fungal antigens inhaled with dusts during the work time — these usually involve pneumonitis with asthmatic symptoms;
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O P E R A T I ON S
bakery revie w acute disorders, especially back pain and lesions of intervertebral discs.
Preventive Measures
• Exposure to parasites: Vanilla flour and coconut flour may be infested with cereal parasites, which cause lesions and ‘grain itch;’ • Exposure to molds: Bakers may suffer from allergic skin conditions caused by molds such as Aspergillus glaucus and Penicillium glaucum, which develop in stored flour; • Presence of rodents and insects may result in bites and infectious diseases; • Continuous repetitive movements, awkward postures (e.g., sitting or standing for long hours), and excessive efforts (especially during lifting and moving of sacks and heavy loads) may result i n c u m u l a t i v e t r a u m a d i s o rd e r s ; • Handling of heavy loads may cause
Although the health risks associated with working in a bakery are many, proper infrastructure and a little precaution can go a long way in minimising those health challenges. For example, regular vacuum cleaning of floors and other surfaces may help prevent falls at the workplace due to slippery floors. Ensuring proper ventilation through installation of the required equipment can result in good indoor air quality that can again help in preventing air contamination and heat stress among the workers. Exhaust ventilation can prevent formation of dust (dry flour) clouds. As defective equipment could be sources of health hazards, not using them or replacing them with new ones could put an end to hazards linked to such defective equipments. So it is very important to check microwave ovens for radiation leakage and repair or replace it/them if needed. Bakery workers could also wear a respirator to avoid inhalation of dust or aerosols. Pest-control measures at
workplace and its surroundings can also help alleviate some of the problems that bakers in our country face on a daily basis. However, all these measures may go in vain if workers are not properly trained to handle the bakery equipments and if precautions that one should observe to avoid the risks of fire or other emergency situations are not put in place. For example, careless exposure to hot trays, grills and ovens or touching their hot surfaces without adequate protection can cause burn among the bakery workers. It is, therefore, necessary for the bakery workers to handle hot trays and pots with heat resistant gloves. Learning and using safe lifting and moving techniques for heavy loads can easily help avert bodily pains. It is also important for bakery workers to maintain high levels of personal hygiene. A lot of the responsibility to ensure safety of the workers falls on the employers, and this is not only because of the fact that healthy and well-trained employees can cut absenteeism and increase profitability, but also because the entrepreneurs have ‘a duty of care’ to make sure the safety and welfare of their workers do not get compromised while at work. n
Exposure to Talc May Cause Lung Inflammation Talc, a substance commonly used in a number of manufacturing processes, including the food processing industry, is a health hazard and exposure to it should be closely monitored, say researchers. There is insufficient awareness of the risks to health caused by the inhalation of talc, said Dr. Jos Rooijackers, a pulmonologist from the Netherlands Expertise Centre for Occupational Respiratory Diseases (NECORD), who presented his findings to the European Respiratory Society’s (ERS) International Congress, last September. The researchers studied workers in a chocolate products factory where talc (hydrated magnesium silicate) was used regularly in the manufacturing process, and in which at least one worker had already been diagnosed with the pulmonary disease named talcosis, where the inhalation of talc causes inflammation in the lungs. Damage is progressive with ongoing exposure and may lead to lung fibrosis and respiratory failure. “Although talcosis is a well-known health affect of talc inhalation in such industries as mining, the risk was not recognised by the company, since talc is considered to be a harmless food additive and as safe overall,” Rooijackers said. “As soon as an employee was diagnosed with talcosis caused by occupational exposure, the company became concerned about the health risks to its employees posed by talc use,” Rooijackers observed.
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The researchers analysed individual exposure among all those workers who were in regular contact with talcum dust. The 111 workers who had the highest exposure were asked to complete a questionnaire on their occupational history and respiratory symptoms. Based on their estimated cumulative exposure, 18 workers were referred for a high resolution CT scan of the thorax. At least one, and possibly two workers out of the 18, was/were found to have talcosis. Following the researchers’ work, the company implemented effective control measures aimed at limiting their workers’ exposure to talc. But the fact remains that many industries use talc in the manufacturing process. In food, it is minerally inert and passes through the body without being digested. It is therefore used for a carrier for food colouring and as a separating agent in, for example, sweet goods, bakery, rice, powdered dried food, seasonings, cheese, sausage skins, and table salt. In addition to talc, the researchers said, inhalation of other food additives as well as flavours and enzymes may be an as yet unidentified respiratory hazard in the food industry, and it is important that this should be studied and quantified. “The health effects of occupational exposure to dust, gases and vapours are not well recognised by health professionals and neglected by public authorities and employers, reinforced by a conflict of interest; leading to missed diagnoses and a high burden of disease, thus putting employees in danger,” Rooijackers analysed.
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T R EN D
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Handi Mulyana’s Creation: Gravity Defying Cake Resembling a Cartoon Character
Kathleen Lange’s Creation
Exciting Times for a Cake Decorator
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he year 2016 has been witnessing some exciting cake designs. Royal icing vintage lace piping, lifelike floral butter cream peonies piped to perfection, structured cakes defying gravity which never fail to amaze the onlookers are gaining popularity. These are clear indicators of the growing trend of cakes with some personality. With 3d and 2 d cake designs gaining popularity, painted cakes, lace and fashion inspired designs continue into this year. Royal icing cakes displaying old world elegance and naked wedding cakes with sugar floral arrangements seem to continue turning heads on the dessert runway.
By Ancy James
at play across the industry. They are the favoured frosting mediums among the cake makers. Fondant frosting has been adding satiny elegance to cakes as a covering medium and for embellishing ornate wedding cakes. Butter cream is probably the most
Cake Design Trends The ‘holy trinity’ of cake decorating, fondant, butter cream and royal icing are very much
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Ancy James
underestimated of these three frosting mediums, but now more and more cake designers are relying on butter cream to get smooth finishes on their cake designs. Of course, the refrigerator is one’s best friend when working with this medium. And of course, time and patience are crucial elements while playing with butter cream. With the unexpected popularity of frost free cakes and of the colourful hand piped butter cream flowers on cakes, this medium is surely here to stay for some time. Royal icing, also famously known as the cement of the baking world, is one of the most versatile of cake decorating mediums. From understated and simple traditional piping to covering cakes, cookies, for making petite flowers, monograms, stenciling, texturing and not to forget to adhere to the ‘hot trend ‘ of
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Chef Nicholas Lodge
string work and Lambeth method piping, this frosting medium can tackle them all. To help our readers imagine how these sweet design trends will be playing out in the coming year, I discussed with four master cake artists from three different continents, who are excited to share their insights and expertise with the readers of Bakery Review. Chef Nicholas Lodge, Master Cake Artist / International Sugarcraft Instructor, The International Sugar Art Collection,
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Atlanta, USA tells us that the rustic style of decorating cakes, the chalkboard look, lace and burlap textures and frost free ‘naked cakes’ are trending. The mirror glaze effect on entremets and cakes, reinvented in colour, are also immensely popular. He adds that Pastry Chefs and cake artists are pushing the bar higher, more than ever before. Handi Mulyana, the Owner and Creative Director, Handi’s Cakes, based in Sydney, Australia, opines that 2016 is more a year of frost-free ‘naked cakes’ with fresh flowers, of butter cream drip cakes and fondant metallic and lace textured cakes, and they will continue captivating consumers well into the next year. K a t h l e e n L a n g e , Ma s t e r C a k e Design Artist / International Instructor, Confectionary Chalet, San Diego, USA, has considerable influence in the most amazing revival of royal icing and Lambeth method of cake decorating. It is another trend in cake designing worth getting inspired by. “The cake I contribute my success to is my Victorian Bow Lambeth Style Cake. I created this cake right after I decided to bring Lambeth back; designed the first version in 2008, and showed an upgraded
Chef P Nagpal
version at the 2010 ICES Convention in San Diego, CA. Soon people started embracing the old styles and wanting to learn more about them,” she asserted.
Equipping Creativity The innovative cake decorating trends are possibly complemented by innovative equipments. Picking up on the demand for these design trends in an already thriving sugar and pastry industry, many
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Handi Mulyana
popular cake decorating companies are introducing innovative tools and machines to simplify a cake decorator’s life. With many companies vying to bring out premium equipments and the Internet brimming over with new-age equipments, the neighborhood cake decorator can face few challenges to stay updated about new equipments, while continuing to create something new for one’s customer base. Chef Nicholas Lodge views that new-age equipments are always good to have and his own company is always bringing out new and amazing equipments. This year it was no different with the launch of the EZ Collection. The products in this collection can make cake decorating a piece of cake.
The New-age Gurus Besides novel cake decorating trends, and new-age tools and equipments, the academic thrust on cake decoration is also a hot and happening global trend. In the last decade, aspiring culinary students have started viewing cake and sugar art as lucrative full time career option. Increasing numbers of culinary schools have added full time cake decoration diplomas to their curriculum to meet this rising demand for a skilled fleet of cake decorators. Master sugar artists are now more than ever before, traveling to distant continents to give their students a hands on learning experience. Chef Nicholas Lodge, possibly one of the most sought after international cake masters, a new- age cake hero of sorts, whose professionalism and top-notch teaching methods are famous the world over, said, “ I realise that not everyone can travel to my schools in Atlanta or Tokyo due to financial or other reasons so I feel as an international cake artist and Pastry Chef, I have to travel to them. My ‘Craftsy’ classes have enabled 38
bakery revie w many students to fulfill their wish of taking a class with me virtually, but there is nothing like a ‘hands on’ class. I have been fortunate to teach in over 35 countries in my career and I would say India is one of my favourites; a country of contrasts, of warm and friendly people, and stunning landscapes.” “At my school in Japan, I have been teaching the students new trends from the USA. Blackboard Rustic Style; Vintage Lace and Burlap; Fabric Flowers; Silhouette, Color Trends in the bridal market; Wedge Wood Cookies; these are all hot trends right now. I like to keep my students aware of the happening trends, like them to be appraised of what is happening in the market,” he further elaborated. Kathleen Lange, who has been training cake decorators since 1980 and last year even travelled as far as Asia to teach her students, averred, “In 2006, I found that piping techniques and especially the English Lambeth style was dwindling into a lost art. People were using molds, court outs and more deco type art and forgetting to use the piping bag and to keep the old styles alive as well. This is when I started my website in 2006 to revive the popularity of Lambeth. I never in my wildest dreams ever thought that I would be travelling all over the world. I was just doing the styles I love. I also wanted to show people that you can add new with old and give romantic, modernised flair to old styles.” Handi Mulyana too travels around the world and specialises in teaching the topsy turvy and structured cakes. He just held his biggest class of 20 cake artists in Germany and his classes are so popular that he has been asked to return for another series of workshops. He told me that he loved meeting new people and making friends in every country or city and that it was interesting to hear the stories about how cake decorating developed in each country and how they managed to deal with the weather, people’s taste, etc. “Teach with passion and share with genuine feeling. I love to see my students grow and develop and become successful cake decorators and sometimes, teachers too,” he aired. Chef P. Nagpal, Master Sugarcraft Instructor, CCDS Kitchen & More, New Delhi, India, suggests aspiring and practicing cake decorators to regularly visit one’s local specialty cake decorating store, in online or retail, to check back for new arrivals. “It is advisable for cake decorators to direct her/ his bed time reading to blogs, forums, and
Kathleen Lange
social media as they are always bursting with reviews about the latest stuff pertaining to cake decoration, and even if one doesn’t end up buying into those new innovations, as a modern cake decorator, it is imperative that one is aware about them,” she articulated.
Consumer Awareness Along with great cake designs, sophisticated equipments, new-age teaching, there is also growing awareness of the consumers. The customers also are now realising that they would never be able to convert their dreams of a sweet and sumptuous masterpiece into reality, if it was not for the passionate cake decorators pushing the bar higher every time… to deliver something new and exciting. Chef P. Nagpal feels that “today customers are well aware of the trending designs that are popular and they know which are passé.” Succinctly, these are simply great times to belong to the cake decorating community. But before one ventures into cake decorating, it is wise to remember that each cake artist may have her/his own creative process in designing a cake but discipline and innovation and also the inclination to go beyond one’s comfort zone will be the common keys to success in this creatively demanding profession of cake creation and decoration. n The author is a former senior producer with NDTV 24x7, turned into a cake decorator. By her own admission, she is one of the few gravity defying cake artists in India. She did advanced diploma in confectionery and cake decoration from CCDS. She also did specialised certifications in three feet tall gravity defying cake decoration and human figurine cake structures.
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P R O D U C T
P R EV I E W
AKASA Commercial Mixer Blenders AKASA brings high-end international technology in the realm of commercial blenders & grinders. Each of its models has unmatched unique features; tailor-made for the commercial use in India. The company’s commercial range of mixers can be used to make milk shakes, ice smoothies, for chopping veggies, pureeing vegetables, whipping cream, liquidizing fruit juices, mincing, grinding, etc. All its mixers incorporate superior high quality heavy duty motors. Durable superior food grade polycarbonate jars are available in different capacities. Furthermore, CLP safety device has been used. Special design has been used to create high turbulence for yielding excellent results while blending and grinding. Blades are made from high grade stainless steel, their sharp edges and smart engineering provide a varying gap between jar and blade, needed for fine ice crushing and grinding jobs. The superior and heavy duty steel base provides long lasting service. Eco and majestic blender models have variable speeds with incher switch suitable for blending, mincing, grinding, etc., Digipro and Silent digipro have preset program modes with variable speed and timings. Silent digipro has a transparent cover for noise reduction. All the mixers of AKASA are user-friendly.
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ARLA WHIPPING CREAM Arla Whipping Cream is made of fresh, top-quality Danish milk. It has a delicious creamy taste, smooth consistency and white colour. It is imported from Denmark by Fortune Gourmet, who claim to be the largest importers of cheese, exotic meats & seafood in the country. Arla Whipping Cream can be used to thicken all types of sauces, including sauces with acidulous ingredients. Furthermore, it plays a perfect role in desserts, cakes, and ice-cream. However, to achieve the best results when whipping, refrigerate the cream before usage. (max. 5°C). Fortune Gourmet Specialities Pvt. Ltd. sales@fortunegourmet.com
Reflecting Quality in Steel
ELESA+GANTER, the manufacturers of standard machine elements, has enlarged its product range by adding cabinet “U”handles for the standardised19”-Rack Frame. The19”system for drawer boxes has become today’s standard. The boxes AKASA International hold withdrawable units with a height of 44.45mm (16/8”) and info@akasainternational.in multiples thereof. For these19”drawers, Ganter offers the GN425, GN425.6, GN427 and GN427.5 cabinet FACILITATING QUALITY IN COMMERCIAL “U”handles for a wide variety of KITCHEN OPERATIONS different uses. The GN425 cabinet “U”handles Techmate Industries is among the top manufacturers, exporters, cover a wide range of different importers, wholesalers, retailers and suppliers of a wide models. They are supplied in plasticassortment of premium quality pantry and baking equipments. coated, chromed, burnished steel or in The comprehensive range of products on offer under the ambit corrosion-resistant stainless steel. of Techmate Industries includes softy making machine, deck A stainless steel design version ovens, and food display counter is available for all areas with high among others. exposure to corrosive and/or chemical The products on offer by factors (food industry, medical, Techmate Industries involve the usage of high quality raw materials engineering, chemical plants). The GN427 andGN427.5 cabinet“U” handles are made of and top-notch technology. Here it deserves a mention that Techmate drawn profile sections, with the GN427cabinet“U”handles made of plastic-coated or anodized aluminum and the Industries is presently importing high quality fully automatic coffee GN427.5cabinet“U”handles made of stainless steel. Both standard elements are suitable for higher loads. machines, which can be helpful for the coffee shops. Here it deserves a mention that Elesa+Ganter’s stainless steel The products on offer by Techmate Industries are also three-star knobs are particularly suitable for applications requiring well-known for their excellent performance, compact design, a high degree of hygiene. With its new GN 5345 / GN 5345.4 high mechanical strength, easy operations and minimal three-star version, Elesa+Ganter has made a big step forward in maintenance. The company has a sophisticated and sound functionality. infrastructure unit that has the capability to fulfill bulk orders. Elesa and Ganter India Pvt. Ltd. Techmate Industries marketing@elesaganter-india.com techmateindustries@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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I NTE R V I E W
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The Creative Team Player By Sharmila Chand Chef Deepak Yadav is the Pastry Chef for Courtyard by Marriott, Gurgaon. He has over nine years of experience in the culinary field with an in-depth understanding of international desserts. Chef Deepak is responsible for the overall bakery and confectionary section of the hotel, ensuring the maintenance of quality and excellence in the department. Having a natural flair for designing and creating personalised desserts with ease, his signature item includes candies, ice-creams, sorbets, pralines, and he is also famous for his healthy loaves. With a deep understanding of international desserts and having worked with different nationalities in the kitchen, Chef Deepak has the expertise and exposure to bring success to the organisation. Creativity and innovation are his key professional attributes. He constantly aspires to develop his passion for pastry and allied bakery arts. Chef Deepak joined Courtyard by Marriott, Gurgaon from Gourmet Empire Pvt. Ltd., Chandigarh, where he was working as an Executive Pastry Chef. During his career he has worked with high profile hotels and restaurants such as Courtyard Kuwait City, Jaipur Marriott Hotel and SET’Z at DLF Emporio, Delhi. The excerpts of the interview follow: What is/are the current trend/s in the Indian bakery industry?
What are your hot selling bakery items?
challenge as pastry making requires good skills and acumen.
Indian bakery industry is growing rapidly with new creations gaining popularity. Few trends in the industry are jar cakes, healthy desserts, cake pops, etc. Shortbreads too have made a great comeback and can be adapted to a variety of textures that appeal to different tastes. Designer cakes, French pastries are some of the other items, which are in great demand. Moreover, today guests have become more health conscious and have started opting for healthier options.
Designer cakes, candies and healthy loaves are few of the hot selling items of mine.
What do you like about your job?
How did you become a Pastry Chef? Was it by design or default? Since I was a kid, I was interested in carving, painting, etc. which is the main reason that led me to become a Pastry Chef. I had an option to choose between modelling and culinary and since I was more inclined towards culinary, I chose the latter.
Who are your idol/s, that is who all have inspired you? Chef Nitin Upadhyay whom I met during the pre-opening of a restaurant, has inspired me immensely. He is to be credited for whatever I am today as he taught me the basics and motivated me to take up my interest in carving and use it while designing cakes. 44
What about the health quotient? How do you take care of that aspect? We receive many requests from guests who prefer healthy options, hence we have made some alterations in the ingredients that are used. Ingredients with a low calorie count and with high nutritional value are used in our baked products. Healthy grains and seeds such as oatmeal, quinoa, flaxseed, sesame seeds, etc. are incorporated in many recipes in order to increase the health quotient of our baked products.
What is your favourite tool and why it is so? My favourite tool is the small bend knife. It helps me in carving and finishing small jobs with ease.
What are the challenges a Bakery Chef or a Pastry Chef in India has to face in his/her job? Sourcing good quality ingredients is the biggest challenge that hinders the quality of the end product and its presentation. Another challenge is getting continuous supply of the raw materials. Sourcing skilled manpower is another
The best part about being a Pastry Chef is that it entails great scope for creativity. Since I have an interest in carving, I can showcase my designs on cakes, pastries, etc. In the end, when guests appreciate the finished product I get a feeling which cannot be explained in words.
What you don’t like about your job? I love every aspect of my job. However, it would be great to have easy access to quality ingredients and their continual supply.
What is your strength as a Pastry Chef? My team is my strength.
What is your working philosophy? Your creations should satisfy you, and the guests will automatically relish it.
What are you passionate about besides baking? Painting, carving, physical fitness are other interests, which I am passionate about.
How do you like to de-stress? I de-stress by going to the gym.
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