94
Hammer Food & Beverage Business Review
June-July ’17
Aug-Sep ’17
1
E d i t o r i a l Publisher cum Editor
Rajneesh Sharma
rajneeshhammer@gmail.com
Associate Editor
Swarnendu Biswas Resident Editor
Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design
Hari Kumar. V Abhishek Singh Rathore Production Assistant
Mamta Sharma
Advertising Sales
Delhi: Debabrata Nath, Sumesh Sharma Director Sales
Sanjay Anand Mobile: +91 9811136837 Director Operations
Rajat Taneja Mobile: +91 9810315463 Editorial & Advertising Offices: Delhi:
Hammer Publishers Pvt. Ltd. 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-25704103, 45084903, 45093486 Mumbai:
Hammer Publishers Pvt. Ltd. 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise Hotel, Andheri (E), Mumbai-400 093 Phone: 022-28395833 Telefax: 022-28388947
E-mail: info@hammer.co.in © 2017 Hammer Publishers Pvt. Ltd. No part of the publication may be reproduced, stored in retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of the publisher. Bakery Review is a bi-monthly magazine, printed, edited, owned and published by Rajneesh Sharma from 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028. Editorial Policy: Editorial emphasis in Bakery Review magazine is on educational & informational material specifically designed to assist those responsible for managing Bakery & Confectionery business. Articles are welcome and will be published on the sole discretion of the editor. Disclaimer: The editor and publisher believes that all information contained in this publication are correct at the time of publishing. Content published not necessarily are the opinion or view of the editor and publisher. Editor and publisher declines any responsibility for any action taken based on the information contained in this publication, including liability for error or omission.
Nowadays Navratri and Diwali celebrations in India are not only enriched with the taste of ladoos, kaju katlis and other traditional Indian mithais. They are also very much interspersed with the bites of dark chocolates spruced with dry fruits. In the post-modern urban India, bakery and confectionery products are already competing with traditional Indian sweets as gift items for festivities. Maturity of globalisation and news of adulteration in traditional Indian sweets are perhaps both responsible for giving impetus to this shift in festive gifting patterns in urban India, in this health conscious age. Going by the current socio-economic scenario, one can safely say that this healthy trend is expected to gather momentum in the years to come. And as the trend gains momentum, it would give a fillip to the Indian bakery and confectionery industry. Since we are in the midst of festive season, with the Navratri and Dusshera just behind us, Diwali fast approaching us and the Christmas and New Year filling our minds with hope of the coming festivity, it is perhaps the appropriate time to come up with a comprehensive feature on the fast growing trend of gifting baked goodies during festivities. We hope, our readers in the industry would appreciate this effort. The increasing demand from QSRs in India for burger buns and other bakery products has perhaps given an impetus to the need for flour in the Indian bakery industry and this in turn has been perhaps contributing to the impressive growth in the country’s flour milling business. Though starting a wheat flour mill business in India today is brimming with promise for this investment has a ready market in the fast growing Indian bakery industry, but it is prudent to take care of the appropriate location, licensing procedures and the fixed and working capital investments needed before embarking on investing on a flour mill. The challenges and precautions that this business entail also needed to be taken care of. The Business Story of this issue attempts to comprehensively deal with a few dimensions of the flour milling business in the Indian context. In food service business, not only labour, capital, rent and ingredients but time is also an essential cost of production. And if the time spent by the guest at the outlet during rush hours is relatively much higher as compared to his/her billing at the given outlet, then that cost of time can adversely impact the revenues of the food service business, especially during rush hours or festive seasons. We have attempted to explore the situation in some detail, with reference to bakery cafes/coffee cafes, through our Feature section. These and other industry relevant topics do enrich this issue, and can induce our readers to get engrossed between the covers. The rich information base in our News and the Event sections supplement the perspectives and insights of our features.
Annual subscription rate within India is Rs. 450 and for overseas it is US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 for overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.
2
Aug-Sep ’17
i n s i d e
24 COVER STORY
Gifts Packed and Baked
30 BUSINESS
Get Floored by the Flour Business
36 FEATURE
The Tangible Cost of Time
42 PRODUCT
Sandwiched with Tastes
46 OPERATIONS
Aug-Sep ’17
departments
Tiered for Celebrations
04
Event
14
News Scan
20
Report
40
Trend
50
Hygiene
52
Product Preview
56
Interview
3
And the Winner is...
The Winner The final presentation included announcing the Goa-based Eureka Araujo as the title winner of Pastry Queen India 2017. She will now represent India at Ladies World Pastry Championship at SIGEP. She is currently working as an Executive Pastry Chef at Academy of Pastry Arts India, Gurgaon. She will now be further preparing for the upcoming Ladies World Pastry Championship to be held at SIGEP, at Academy of Pastry Arts India, Gurgaon.
T
he second edition of the Pastry Queen India competition was held during 8th-9th September, at Academy of Pastry Arts India, Gurgaon. The competition was organised by ‘Bakery Review’ — an exclusive magazine on the Indian bakery & pastry industry, published by Hammer Publishers Pvt. Ltd. — in association with Academy of Pastry Arts India. The event was sponsored by Elle & Vire and supported by Valrhona Chocolates and SIGEP. SIGEP, a specialist trade fair held every two years in Rimini, Italy, since 1979, is widely regarded as one of the most prestigious events in the world in the realm of ice-cream, artisan gelato and chocolates. Pastry Queen India was also supported by Madhav Enterprises, Rans Technocrats Pvt. Ltd, D K G Sales Private Limited, Soft Sensations Pvt. Ltd., Allied Metal Works, KitchenAid, Café Sante, Solutionz Consulting, who were the other sponsors
4
of this event of great magnitude. Pastry Queen India can be construed as a major opportunity for talented Indian
Winner: Eureka Araujo
Aug-Sep ’17
women pastry artists above 21 years of age to showcase their uncommon professional creativity and skills, on national and international platforms. The highly accredited competition serves as the springboard to pre-select one team, comprising the winning contestant & her mentor, for the Ladies World Pastry Championship at SIGEP, to be held in Rimini, Italy. “The Pastry Queen India has set its sights on becoming a gold-standard international event in the pastry-making world. It guarantees a professional platform that will help showcase India’s fast evolving pastry making skills on the international arena. It will encourage valuable feelings of goodwill, quality, passion and love for the profession, not to mention creativity, collaboration and respect. We are proud to be associated with this event and it is our endeavour to raise the quality of Pastry Chefs in the country through events like these,” elaborated Sanjay Tandon, President — Savencia Fromage & Dairy India Private Limited, the only promoter of Elle n Vire dairy products in India. The winner of the Pastry Queen India competition will represent India at the Ladies World Pastry Championship, at the forthcoming edition of SIGEP, which is to be held during 20th-24th January 2018. The winner will get opportunity to rub shoulders with the best in the world of pastry making. This exposure is simply priceless. Furthermore, the winner of the Pastry Queen India title will be given advance training at Academy of Pastry Arts India to further hone up her skill to
First Runner Up: Rumana Jaseel
Aug-Sep ’17
compete at SIGEP 2018. Pastry Queen India is also a window to showcase to the world the advances made by India’s pastry professionals during the recent years. “When we got an opportunity to go for SIGEP as a part of the esteemed jury a few years back, we were really elated to see the scale of the event and the number of countries as participants. Sadly, India was not a part of that extravaganza. We looked at it as an opportunity to address the situation. SIGEP supported us completely and here we are with our second edition now. The event is getting recognition slowly and steadily in India, and we are proud to say that many of our lady Chefs are now on the global platform. This is instilling great confidence among them,” explained Sanjay Anand, Director, Hammer Publishers.
The Competition This year the participation showed real pan-India presence. The participants included Reema Gupta, Senior Sous Chef at The Oberoi, Mumbai, Chef Radhika Kulkarni from Mumbai’s Taj Lands End, Chef Rumana Jaseel from Kochi’s Incredible Art, Chef Eureka Araujo of Academy of Pastry Arts India, Gurgaon and Chef Riya Arora from Bengaluru’s Leela Palace. The competition jury included eminent Chefs from the Indian hospitality industry. They were Chef Avijit Ghosh, Corporate Pastry Chef, Hotel LeelaVenture Ltd., Chef Parvinder Singh Bali, Corporate Chef Learning and Development, from Oberoi Centre of Learning and Development, Chef Manisha Bhasin, the Senior Executive Chef at ITC Maurya, a Luxury Collection Hotel in Delhi, and Chef Gordon Galea, who is currently working as the Pastry Chef at Andaz Delhi, a luxury lifestyle hotel by Hyatt. The creative contestants were judged on five categories which were Sugar Display (including pastillage) —1 no.(minimum height 120 cm); Chocolate Cake — 2 nos: 1 cake for judging, another for tasting (1000 - 1200 gm); Dessert based on Tart (single portion) — 6 nos: 1 for judging, 5 for tasting ( 70 -100 gm); Mini Pastry Finger ring — 6 nos:1 for judging, 5 for tasting (15-20 gms); and Dessert in Glass — 6 nos: 1 for judging, 5 for tasting. The theme of this year’s edition of the show was ‘Astrology,’ where five contestants participated. The theme required to be illustrated by combining sugar & pastillage harmoniously in the required creations.
5
The Gala Evening The final presentation of the Pastry Queen India competition was held at Crowne Plaza, Gurgaon. The event was graced by leading professionals and personalities from the bakery and pastry fraternity to culinary world, media and corporates. The presentation included the recognition of participants under various categories according to products to be presented during the competition. The judges were also recognised by the fraternity and sponsors. All participants were given participation certificates and gift hampers by the sponsors The presentation was followed by cocktails and dinner.
6
Aug-Sep ’17
Aug-Sep ’17
7
The Sponsors Savencia Fromage & Dairy India Pvt. Ltd. Savencia Fromage & Dairy India Private Limited is the Indian subsidiary of Savencia Group, owned by Bongrain SA of France - the world’s largest producer of specialty cheese. Savencia, since its inception in 1996, has consistently ranked as one of the largest players of international gourmet foods in India. This success has been possible owing to the quality of the brands and products represented by Savencia, and its impeccable service levels backed by a strong team of technical experts. With its pan-India presence, Savencia has
the-art Offices, Warehouses, Logistics, Supply Chain and ability to maintain the Cold Chain. Savencia has own offices in Delhi, Mumbai, Bangaluru, Kolkata, Pune and Jaipur, and operates through distributors in more than 20 states across the country. Supported by a team of qualified technocrats and executives, having vast experience in the food industry, Savencia is completely equipped to offer professional solutions. The company’s impeccable service levels are matched by its zealous and qualified marketing personnel. Our team includes specialists for technical support for Dairy, Beverage, Bakery, Cuisine etc.
steamers, exhaust systems, refrigeration units, bain maire, plate dispensers, dish washing machines, baking ovens, mixers, milk & water boilers, sandwich grillers, coffee machine etc. Rans range of Indian & imported foodservice equipment provide one stop solution for all kitchen requirements. The quick response after sale service is up to the highest level of satisfaction.
Valrhona Chocolates EUROFOODS represents Valrhona Chocolates in INDIA. Valrhona has remained a chef driven company that values working in partnership
Rans Technocrats Pvt. Ltd. Kitchen & Bakery Equipment
strong reach across the length and breadth of the country, serving to varied customer classes. The major market segments catered by Savencia include high-end Hotels / Chains (Leela, ITC, Hyatt, Novotel, etc.), Gourmet Restaurants, prominent Caterers, and Embassies showcasing gourmet foods and cuisines. Along with being a trusted name in the food service and institutional segment, Savencia has a growing presence in retail too, with its premium offerings. The company’s range of retail offerings includes premium beverages, specialty cheese, French cookies, Canned Vegetale and Chocolate. Currently Savencia products are available across gourmet stores and modern retail outlets in all major metros and tier-I cities. Savencia products are also a central part of the beverage menus at major food service and cafe chains, for instance Starbucks, Costa Coffee, Au Bon Pain, among others. Savencia also offer a wide range of sales support and marketing activities to ensure off-take from these stores. Infrastructure is the company’s core strength, and it is ensured with the state-of-
8
For years Rans Technocrats has been serving the Hospitality Industry with pride and perfection. It undertakes projects from planning of kitchens, to manufacturing and installation of foodservice equipment. The team of engineers makes sure that each of the equipment is a pleasure to use for every chef. Rans also undertake customized fabrication of kitchen equipment. The company uses 18/8 stainless steel under the highest quality standard of manufacturing process. It represent leading international foodservice equipment companies like Comenda (ware washing equipment), Lainox (Combi & Convection Ovens), Animo (Coffee Brewers & Boilers), Sirman (Food Processing Machines), Caplain (Baking Equipment),
with chefs. Since the beginning, Valrhona’s goal has been to contribute to the success of its professional customers throughout the world and to promote taste. Valrhona is with them every step of the way to help refine their talent and distinguish themselves in their field. In the spirit of partnership with chefs and chocolatiers, the brand has constantly increased the support given to its customers over the years to promote their professions.
D K G Sales Private Limited
Rancilio (Semi Automatic Coffee Machine), Schaerer (Fully Automatic Coffee Machines), Giga (Cooking Equipment), Santos (Juicers), Infrico (Refrigerators) etc. The complete range of products include cooking ranges, bulk cooking systems, combi ovens and
D K G Sales Private Limited was established in the year 1987 by Mr. Dilip Kumar Gandhi. The company is a Delhi based manufacturing company and over the years it has established itself as a leading company in manufacturing and marketing of innovative products for the hospiindustry. The company has recently introduced food dispensers and buffet display equipment for the food service industry. Its cereal & snack dispensers, risers and buffet displays are popular addition to bakeries, cafeterias and & catering industry. The aesthetic designs and multiple utility of the risers help users
Aug-Sep ’17
Aug-Sep ’17
9
e v e n t
bakery revie w
KitchenAid
to innovate buffet displays. The high-end food service entities have appreciated the innovative and modern appeal of new buffet lines. The QSRs and convenience stores also prefer the company’s products due to the durability and quality of beverage dispensers, bakery cases and yogurt topping dispensers of D K G Sales Private Limited. The company’s clientele includes hotel chains like the Taj Group, The Oberoi Group, ITC Hotels, The LaLiT, Jaypee Hotels & Resorts, Marriott, Hyatt, Hilton among others.
Madhav Enterprises Established in 2012, at Delhi (India), Madhav Enterprises is a prominent exporter, importer and supplier of a comprehensive assortment of Disposable Glasses, Cake Boxes, Packing Trays, Laminated Paper Cups, Lid Containers, Silpad, Sugar Crafting Tools, Baking Thermometer, Icing bags and Cutters & Moulds. These products are precisely designed and manufactured using optimum quality raw material and sophisticated technology in compliance with international quality standards. The offered range is appreciated for durability, robust design, sturdiness, precise finish and dimensional accuracy. Furthermore, the offered range of products can be availed in various specifications in terms of shape, size, design and dimension at reasonable prices. In order to provide a flawless gamut of products, Madhav have set up a well-equipped large warehousing facility with a smooth inventory management system.
Allied Metal Works Allied Metal Works is into serving the hospitality industry since the last 31 years. It is a food service equipment company which has
10
always been keen to serve the food service industry professionals from the initial stage of commencing a plan till the final handover of the kitchen. The company has a team of culinary professionals who all are having technical experience in the field of commercial bakeries and kitchens and have experience of working in various projects related to hotel, restaurant development, industrial & institutional café, base kitchen, and hospital kitchen. Wood fired stone based baking ovens for the bakery professionals, and live pizzerias are among the manufacturing achievements of the company. The company’s Popsicles machines with all the ITC Hotels all over India have become a trend setter. Robust heavy duty spiral mixers, tepanyaki grills are some of their other products on offer. Good quality, timely delivery, after sales service and friendly pricing are the strengths of Allied Metal Works. The company facilitates in translating Chef’s vision into a welcome and appetising reality.
Soft Sensations Pvt. Ltd. S oft S e n s at i o n s P v t . Ltd . h as b e e n representing Stölzle in the INDIA market for over 15 years. Native of Germany, Stoelzle has perfected the art of glass making since their inception 128 years ago. A glass by Stölzle adds a noble touch to water, whiskey, wine, and cocktails. Stölzle’s success is due to an exceptional variety to cater to every occasion, high-quality sand which makes Stölzle glasses so clear, and over a century of experience. With clients like ITC, Taj, Oberoi, Lalit, and many more, Stölzle has received the seal of approval by the top chefs and F&B connoisseurs in India. Stölzle: Born in fire, shaped by time.
P re m i u m Pe rfo r m a n ce. Exce pt i o n a l Results. Legendary KitchenAid Quality The idea of the KitchenAid flagship product - the stand mixer was formulated by Herbert Johnson, an engineer working at the Hobart Corporation. He had been inspired after seeing a baker mix dough and thought that there must be a better way of doing the task. The first machine to carry the KitchenAid name was introduced in 1918. Prototype models were given to the wives of factory
executives, and the product was named when one stated: “I don’t care what you call it, but I know it’s the best kitchen aid I’ve ever had!” Since the introduction of its legendary stand mixer in 1919, KitchenAid products have delivered premium standards of quality, long-lasting durability, and precision to the home kitchen. KitchenAid brand now offers virtually everything you need for a well-equipped kitchen-high-performance appliances, cookware, bakeware, and essential kitchen tools. Every KitchenAid is created with the same attention to detail, quality craftsmanship and timeless design - the reason why KitchenAid was found to be the brand of choice by the International Association of Culinary Professionals and American Culinary Federation*. With the good wishes and support of the culinary fraternity, KitchenAid made its way into the Indian kitchens in September 2013 across major cities. India is a country known for its food and flavors, and we are moving to 2018 with great plans for our entire product range comprising stand mixers, blenders, food processors, kettles and non-electricals. * Based on a 2014 survey, KitchenAid was found to be the home kitchen appliance brand chosen most often by the International Association of Culinary Professionals.
Aug-Sep ’17
Aug-Sep ’17
11
e v e n t
bakery revie w
SIGEP 2018 Gets More Global
T
h e 3 9 t h e d i t i o n of S I G E P, a n international trade show of artisan gelato, pastry, bakery and the coffee world, to be held at the Rimini Expo Centre in Italy during 20 th-24th January 2018, is all set to become bigger and sweeter for businesses because of its expanding global profile. Organised by the Italian Exhibition Group, this artisan confectionery expo is an eagerly awaited event for professional confectionery trade members. It promises to be an edition with important events and high profile competitions.
Gelato World Cup First of all, in 2018 there will be the return of the eagerly awaited appointment with the Gelato World Cup, a biennial competition for the gelato, pastry, chocolate and haute cuisine professionals. Following selections in various countries, the line-up of the 12 teams has been set. These countries are Argentina, Australia, Brazil, Colombia, France, Japan,Morocco, Poland, Spain, Switzerland, Ukraine and the United States. The Gelato World Cup will be held from 20th-23rd January, in the South Foyer, at the centre of the Rimini expo venue. It promises to be a spectacular edition with 60 contestants, 14 judges and 8 competition tests (decorated tub of gelato, decorated sundae, mystery box, artistic gelato cake, gourmet entrée, artistic items and gelato snacks, as well as the final grand buffet. i.e. the presentation of all the entries).
Alberto Pica Memorial The ‘Memorial Alberto Pica’ international contest; reserved for gelato makers, is returning with a great new feature. In fact, at SIGEP 2018, an international contest dedicated to ‘sorbets’ with a focus on internationality will also be held. It will be possible to use fruits from all over the world; to highlight the participation of the numerous foreign contestants, who will be able to make use of the typical fruit of their country of origin. The categories of the traditional contest in which the gelato masters will fight it out
12
pièce in sugar and chocolate cake, a pièce in ice and gelato cake. The three winners of each category will form the team that will represent Italy at the Coupe du Monde in Lyon, in 2019.
Italian Junior Pastry and Chocolate Championship are — ‘cake of the year’, ‘hazelnut flavour gelato’ and ‘A thousand ideas for a new flavour - the gelato of the year.’ The best ten gelatos classified will receive awards. The winners of the hazelnut flavour gelato and 1,000 ideas for a new flavour will compete for the title of ‘Gelato maker of the year.’
Functional and Healthy Gelato Then there is the functional healthy gelato. This is the revolution of the ‘balance in nutrients’, carried on by the Italian Gelato Masters, who have combined passion, research, science and knowledge of functional healthy gelatos since 2014.
Pastry Queen 2018 Now at its 4th edition, the championship (to be held on 22nd and 23rd January) will bring together 12 of the wonderful lady pastry makers from all over the world. Competing for the title of Pastry Queen this year, they are arriving from Australia, Brazil, Colombia, the Philippines, France, Japan, India, Morocco, Mexico, Russia, Thailand and the USA. “The great value of the competition is in the preparatory work, which climaxes in the performance on contest days,” said Silvia Boldetti, President of the Jury and current champion.
Italian Senior Confectionery Championship For Italian-made pastry, on January 20th and 21st there will be the prestigious Italian Senior Confectionery Championship, which will feature 17 contestants from all over the peninsula, and three different specialities — a pièce in chocolate and plated dessert, a
An exceptional opportunity to highlight young national pastry art talents is also offered by the Italian Junior Pastry and Chocolate Championship,. Pastry’s promising newcomers will have to compete in three tests on the theme ‘Stars and Legends’ — artistic pièce in sugar and chocolate, modern chocolate and hazelnut cake and an individual portion of tiramisù. The winner will represent Italy at the 2019 Junior World Pastry Championship in Rimini.
Specialist Training at SIGEP Another key word at SIGEP 2018 will be professional training, always a fundamental element of the SIGEP universe whose presence will be further strengthened. Twelve training schools from all over Italy will compete on 24th January, in an exciting new pastry competition in the shrine of the sector’s championships — the Pastry Arena. The contest will foresee the realisation of a pièce in sugar or chocolate; at least 60 cm high, which must support a layer cake and contain a brittle, crunchy and creamy base. The competitors would have to prepare six individual portions of the same flavour, which would be judged by a panel of professionals presided by the Master Pastry Chef, Eliseo Tonti.
SIGEP Young: An Expo for Meeting, Learning, and Growing It offers great possibility for students to come into contact with the professional world, thanks to the possibility of courses with important companies during the expo. “The SIGEP Young project is always able to stimulate active willingness on behalf of important companies and the proactive participation of students and teachers,” Coordinator, Samuele Calzari stated. n
Aug-Sep ’17
Aug-Sep ’17
13
bakery revie w
Domino’s Pizza Undergoes Upgradation Domino’s Pizza, the market leader in India’s organised pizza segment, on 8th August announced an across the board enhancement of its pizzas for India, marking the ‘largest ever upgrade’ of its products in the country. The improvement to its pizzas for the Indian market include a new soft and tasty crust, more and bigger toppings, more cheese and a new herbier tomato sauce made from imported Californian tomatoes. Domino’s pizzas will now sport a new look and come in an attractive blue and white packaging that highlights the changes, said Jubilant FoodWorks Limited, which operates the pizza brand in India, Sri Lanka, Bangladesh and Nepal. Even after these improvements, the price of Domino’s pizzas in India would remain unchanged and this will help deliver better value-for-money to customers. “Earlier in the year, we had unveiled our new strategy for driving sustainable, profitable growth. The key pillars of these were product improvement, value for money, seamless customer experience and superior technology; all enabled by a focus on cutting costs and driving efficiencies. As part of this strategy, we are pleased to unveil today the largest ever upgrade of our pizzas,” said Pratik Pota, CEO, Jubilant FoodWorks Limited. “The new improved Domino’s Pizzas will have a softer and tastier crust, more and bigger toppings, more cheese and a new herbier tomato sauce,” Pota said. “We will be investing nearly Rs.100 crores behind the upgrade. We believe that the vastly improved product will help drive both frequency amongst existing customers as well as attract new ones, and thereby expand the Domino’s franchise and help growth in the market,” Pota added. “We have planned a 360-degree marketing campaign titled Aapne kaha, humne Kiya around the same. We are confident that our customers will love the new, enhanced product,” S. Murugan Narayanaswamy, Senior Vice President, Marketing, Domino’s Pizza India, said.
Britannia’s Consolidated Revenue Grew 6 Percent in 1st Quarter Bakery and dairy products major Britannia Industries Ltd. (BIL) reported consolidated revenue for the first quarter of 2017-18 at Rs. 2,301 crores with a growth of 6 percent. Operating profit for the quarter was at Rs. 295 crores, which grew by 2 percent. “It has been a good quarter in the face of challenging market environment and destocking in trade due to GST. While GST created a short-term impact, it is expected to generate a positive momentum going forward. Our continued focus on enhancing direct reach coupled with our rural agenda have helped us drive growth and sustain share momentum during this difficult time,” said Varun Berry, Managing Director, Britannia Industries Ltd. “We are actively working on bridging our portfolio gaps and renovating our brands to excite consumers. Our innovation drive will continue with a spate of new and innovative products, to be launched in the coming quarters,” Berry added. Growth in Britannia’s international business continued to be under pressure due to deteriorating geopolitical situation and currency fluctuations in geographies like Middle East and Africa. Growth in dairy business has also been subdued primarily due to its focus on driving products with high profitability and reducing our play in the less profitable commoditised products, Berry aired. “On the commodity front, prices of key raw materials continue to remain high with inflation in Q1 standing at around 6 percent. Meanwhile, our accelerated cost-efficiency program and endeavour to leverage fixed costs have helped us improve our profitability on a sequential basis,” Berry said.
14
Aug-Sep ’17
Aug-Sep ’17
15
NE W S
S C A N
bakery revie w
R e s t a u r a n t s S e r v i c e Monish Gujral’s New Charge Could be Taxed Book ‘On the Dessert Trail’ Launched The hotels and restaurants that are still making their customers pay service charge, despite government directive to make the charge voluntary for consumers, may soon have to pay tax for the income generated through such charge. The Department of Consumer Affairs has written to the Central Board of Direct Taxes (CBDT) to consider inclusion of service charge while assessing tax, said Ram Vilas Paswan, Union Minister for Consumer Affairs, Food & Public Distribution. In order to stop levying service charge compulsorily from consumers without their consent, guidelines were issued on 21st April. Following this, a number of renowned hotels/restaurants have made service charge optional. But the National Consumer Helpline has also received complaints about compulsory levying of five percent to 20 percent service charge by some hotels and restaurants in the country. To stop this unfair practice, hotels and restaurants in India have been asked either to leave the column of service charge blank or mention on the bill that it is optional, Ministry of Consumer Affairs, Food & Public Distribution said in a statement on 13th September.
C o o k b o o k a u t h o r, Chef, restaurateur and popular blogger, Monish Gujral’s new offering ‘On the Dessert Trail’ hit the stands in September. The book is full of interesting anecdotes that make it a mustread for all and sundry. For example, Gujral takes the readers back to the cold war between France and Britain, which the invention of creme brulee triggered. And did you know that torte, a dessert from Austria, was also the subject of a long trademark battle between the creator Eduard Sacher and the Demel bakery, where he worked? ‘On the Dessert Trail’, which is Gujral’s attempt at simplifying the processes of preparing the deserts so that anyone can have them at home, in the comfort of their kitchens, is replete with such anecdotes. With more than eighty dessert recipes from across fifty countries, the author opens up a whole world of sweets that induces us to be tried and tasted. His second book ‘On the Butter Chicken Trail’ unveiled the original recipes of the famous Moti Mahal restaurant, founded by his illustrious grandfather Kundan Lal Gujral. In 2013, Gujral authored yet another book titled ‘On the Kebab Trail’, showcasing popular international kebabs.
Nestlé India launches KIT KAT Dessert Delight Nestlé India on 25th September launched its all new ‘KIT KAT Dessert Delight’ which comes in ‘finger-tablet’ shape, developed exclusively for the Indian market. The classic KIT KAT coated wafers now comes with a rich indulgent taste inspired by desserts, Nestlé India said. “KIT KAT has been a benchmark for innovation in the coated wafer category. Keeping the brand’s ethos in mind, we aim to provide an exciting new offering to our consumers through KIT KAT Dessert Delight,” said Nikhil Chand, General Manager, Chocolates & Confectionery, Nestlé India. “This not only has a unique taste inspired by desserts, but also a very distinct ‘finger-tablet’ shape with 12 shareable cubes. It comes in an all-new premium packaging and will initially be launched in select cities,” Chand pointed out.
16
Aug-Sep ’17
Aug-Sep ’17
17
NE W S
S C A N
A Tie-up to Facilitate Chefs ConnectedCooking and Club Rational have joined forces to create one of the biggest online portals for professional Chefs, offering even more convenience, safety and inspiration. The platforms complement one another to perfection and offer a whole host of services pertaining to professional cooking and Rational appliances at one click. "Networked kitchens are Rational's big focus for the future," said Vikram Goel, Managing Director of RATIONAL International India Private Limited, while speaking on the tie-up. "We feel that it is important to make access to it in as straightforward manner as possible, for our customers," he disclosed. "ConnectedCooking has already met with a good response among our customers and has proven to be helpful in everyday kitchen use. Once you get used to a networked kitchen, you won't want to do without it," added Goel. As a result of this tie-up, personal cooking programs and several thousand recipes from the international recipe database can be transferred directly from your PC, tablet or smartphone onto your appliances, and be managed centrally. In addition, ConnectedCooking users receive push messages about the latest status in real time, notifying them about what is happening with their appliances. It's ideal for anyone who is working across various local branches.
bakery revie w
McDonald’s vs Vikram Bakshi: Some Outlets in Delhi Reopened The row between McDonald’s India Pvt. Ltd. and Vikram Bakshi of Connaught Plaza Restaurants Pvt. Ltd. (CPRL) — McDonald’s franchise for northern and eastern India — is far from settled as CPRL in September passed a resolution to reopen almost half of the 43 outlets in the national capital, which had stayed shut after the company failed to renew their licences. On 21st August, McDonald’s India terminated its franchise agreement with CPRL, which had been operating 169 McDonald’s restaurants across north and east India. With more than 32,000 local restaurants, McDonald’s is present in around 130 countries and 70 percent of its restaurants worldwide are owned and operated by independent, local entrepreneurs. The CPRL board on 17th September passed a resolution to reopen 21 outlets in the national capital for which licences had been received, Live Mint reported. While the meeting was presided over by former Supreme Court judge G.S. Singhvi, who has been appointed as an administrator on the board of CPRL by the National Company Law Tribunal (NCLT), representatives of MIPL on the board of CPRL did not attend it. But according to the termination notice, Bakshi was supposed to stop using the McDonald’s name, trademarks, designs, branding, operational and marketing practice and policies and food recipes and specifications from 6th September. Quoting an MIPL spokesperson, it added that the fast food chain will continue to take steps to exercise its legal and contractual rights (to enforce termination).
Veeba Launches Mayonnaise in Six Variants With an aim to give a delectable twist to the Indian palates, condiments and sauce maker Veeba has launched mayonnaise in six flavours — classic, burger, chilli, eggless, garlic and smart. So, be it a boring breakfast or midday snacks, Veeba mayonnaise will add that additional zing to your meal. Veeba makes a wide range of sauces, dips and dressings in exciting flavours, for the Indian palates.
18
Aug-Sep ’17
Aug-Sep ’17
19
R E P O R T
bakery revie w
The Right Application Center for the Bakery Industry
C
argill Foods India processes, refines a n d m a r kets a w i d e ra n g e of indigenous and imported edible vegetable oils, fats and flour for the food service industry and retail consumers. Cargill Foods India’s brand for specialty bakery fats —NatureFresh Professional — provides bakery manufacturers with good quality bakery shortenings and margarines that help in making premium bakery products. Cargill Foods India has a comprehensive range of NatureFresh Professional bakery shortenings and margarines which can be used for varied applications. Here it deserves a mention that the Cargill Foods India has an Application Center in Gurgaon for providing the ability to develop and scale up customer solutions. This application center can be of great help to the Indian bakery industry. Here all analytical work, from testing of raw
20
materials to final quality control, can be carried out in-house, through the help of trained staff and innovative equipments. The state-of-the-art technology at the center is available to support new product evaluations, provide customised solutions, analyse customer samples and also solve the production problems. The application center is divided into five labs namely: • Analytical Lab for atta • Bakery Lab • Confectionary Lab • Convenience Lab • Sensory Lab Rotary moulded cookies & sheeted/ l a m i n ate d co o k i es / c ra c ke rs , a rt i s a n cookies, cakes, bread, pizza, rusk, tortilla, puffs, croissants, khari, laminated cookies, breads, sandwich creams, aerated creams & fluffy creams, frozen dough are some of the products which can be produced and their market suitability tested and developed in this exhaustive application center. Mouth feel, volume, stability, health & wellness, texture, water syneresis, shelf life extension, costing of the product are some of the parameters regarding which solutions are provided at the application center. Texture analyser, water activity meter, planetary and aerated mixer, shelf life testing chamber, moisture analyser, rolls refiner, tempering machine & coating m a c h i n e, d e c k ove n , d i o s a n a m i xe r, homogenizer, colloid mill, high shear mixer, fry master fryer are some of the important equipments at the application center. For the entrepreneurs in the bakery industry, the Bakery Lab at the application center can be of particular interest. The Bakery Lab is specifically designed to work with & for bakery customers. It has a comprehensive range of competencies and equipments necessary to evaluate new ingredients, identify and develop new application opportunities aligned with consumer demands, and provide the backup required by the technical team. The Application Lab works under sound
supervision of food technologists, who give a boost to the development of creative solution in bakery products. Innovation in bakery products are backed up by a lot of data generated during research & trials, by universally acceptable analytical instruments like texture analyser, water activity meter, etc. The shelf life chamber in the lab helps determine the life of a baked product, in a scientific manner. For piloting the large factory like production of biscuits, an automatic plant is installed in the lab. This is also helpful in demonstration and training to Cargill Foods India’s institutional customers. To replicate the artisan baked products and the rich texture and mouth-feel, a set of dough mixers, batter mixers, sheeting machine, etc. are also functional here. These equipments are also used for stimulating activities like hands-on training, product improvement and for food safety trainings. n
Aug-Sep ’17
Aug-Sep ’17
21
R e por t
bakery revie w
Great Indian Ice Cream Contest Focuses on Ethnic Twist This event will honour those who push their industries towards craftsmanship and innovation, thereby enhancing the popular ice-cream flavour landscape and creating local concoctions
T
he winners of the ‘The Great Indian Ice Cream & Frozen Dessert Contest’ (TGIIFDC) Season 6, which focuses on giving ethnic Indian twist to traditional flavours, will be awarded at a ceremony in Gurugram, on 16 th November, science-based company DuPont Nutrition & Health, a business unit of DowDuPont Specialty Products Division, has announced. In 2017, TGIIFDC introduced ‘Sorbet’ as one of the award categories for the first time, to further endorse its popularity as a healthier fruit-infused frozen alternative in the ice-cream market. “In Season 6 we are encouraging participants to think of unique ways to add an ethnic Indian twist to their popular flavours and innovations,” said Parth Patel, Business Director, DuPont Nutrition & Health, South Asia. DuPont Nutrition & Health boasts of over five decades of experience in solving the challenges that ice-cream and frozen dessert producers face. Participants at the contest are competing for gold, silver and bronze titles in six award categories — standard vanilla ice-cream; standard vanilla frozen dessert; best chocolate; most innovative; kool kids; and the new category, sorbet. This event will honour the contestants w h o p u s h t h e i r i n d u s t r i e s t ow a rd s craftsmanship and innovation, thereby enhancing the popular ice-cream flavour landscape and creating local concoctions. “The taste palate of Indian consumers is expanding, as they are more willing to experiment with new traditional flavours and novel creations. Mintel’s Ice Cream Global Annual Review 2017 suggests that discerning consumers today are seeking unconventional flavours and concoctions
22
in ice-creams just like with other food and snack categories,” said Sujith Sathayadas, Marketing Manager, DuPont Nutrition & Health, South Asia. “The Great Indian Ice Cream & Frozen Dessert Contest is a platform for many such ideas and innovations where industry luminaries evaluate the entries to honour concepts that meet evolving consumer needs for a successful product in the market,” Sathayadas added. The last chance for registration in the contest was on 16th September. The jury panel will include renowned i n d u s t ry ex p e rts f ro m l e a d i n g d a i ry, beverage and food companies. A panel of approximately 15 children who are kids of DuPont Nutrition & Health employees in India, will evaluate entries in the ‘kool kids’ category. n
Aug-Sep ’17
(A Unit of Stec Hotelware)
Aug-Sep ’17
23
C O VE R
S T O R Y
bakery revie w
Gifts Packed and Baked
The Ras Garba during the Navratri festival is followed by Dussehra and is to be followed by Diwali. This festive season is also the gifting season for many Indians. But gifting trends are changing and you find people, all over the country, exchanging exquisitely gift-wrapped packets of baked goodies, as they wish each other a Happy Diwali. Ashok Malkani takes a look at this new tendency among people in urban India for gifting baked goodies, and the different products that the bakeries are concocting to tickle the taste buds of all those having a sweet tooth.
W
ith the Diwali round the corner to be followed by Christmas and the New Year, the attention is once again on gifting. The traditional gifting on Diwali is a box of sweets but this is no longer the trend, not only among the higher echelons of the society in urban India, but also among its middle classes! Chocolates, muffins and other bakery products are replacing the pedas, mawa cake, kaju katli, etc. as gift items. The trend is now to adorably gift wrap a box of assorted cookies, low-cal premium biscuits
24
and other bakery products as many savvy Indian consumers are showing a shift away from traditional sweets on grounds of health. Chef Joy Dey of DoubleTree by Hilton Hotel Pune-Chinchwad stated, “Nowadays many people are highly conscious about health and are reluctant to have heavy sweets. Due to health-consciousness several people accept the heavy fat-laden sweets but do not consume them. The people are now aware of other edible gifting products that can be offered for occasions like Diwali and are shifting to bakery and confectionery
products like chocolates, cookies, candies, flavoured cookies, bread loafs, etc. These products could be quite healthy and are light to eat and are available in markets with big brand names with stylish packing.”
A Happening Trend “There has been a noticeable change in preferences in gifting for Diwali, and a change in the choice of sweets is one of them. Bakery products are being preferred as gifting items over the traditional sweets for two main concerns that have to do with
Aug-Sep ’17
C O VE R
bakery revie w
S T O R Y
Anant Bansode
Satej Saigaonkar
Joy Dey
health and shelf life. During Diwali and even in other Indian festivals, many local sweet makers resort to using low quality food ingredients that may include impermissible preservatives or chemicals to keep the costs low and increase their sweet products’ shelf life,” explained Sanjay Mamgain, Corporate Executive Sous Chef, Lords Hotels & Resorts. “Moreover, most of the mithais are dairy products and cases of adulteration are common, especially in milk products. This trend is discouraging and people are now opting for other choices including baked sweets over the traditional mithai. Even if there is no adulteration, then also we can infer that baked products are a comparatively healthier choice as compared to many traditional Indian sweets that are generously loaded with sugar, ghee and oil. People today are more health conscious than ever before and understand the consequences of indulging in unhealthy eating choices. Another reason for their growing popularity is that bakery products have a longer shelf life as compared to the traditional Indian sweets,” he elaborated further. “There has been a tendency during the past few years of people shifting from traditional mithais to bakery products. One of the main reasons for this is that people are becoming health conscious by the day and prefer something light on their palate; giving rise to a demand for chocolates and sugar-free confectionery products, instead of the regular sweets from the halwai,” averred Siddharth Anand, Executive Pastry Chef, Sofitel Mumbai BKC. “Due to globalisation and a rise in the
standard of living and incomes, the Indian consumer has drastically evolved in the last decade. There has been a huge shift in food gifting where Indian consumers are moving from traditional sweets & dry fruits to baked goods because of changing tastes and preferences. The shift has also been towards healthier food options that are gluten-free, organic and vegan, because of increased health awareness,” conveyed Richa Talwar, Partner, Sustenance Artisan Food. “Due to the busy schedules in today’s superfast world, many people are not getting the time to prepare sweets for their loved ones. Previously they used to buy sweets from halwais and sweet houses but we have heard of quality concerns and health issues regarding them during recent festive times. This is one of the reasons why people are moving towards bakery products as gifting options. They find bakery products to be premium, better in status and worth the money and, most importantly, safe and healthy,” declared Satej Saigaonkar, Executive Chef, Holiday Inn Chennai OMR IT Expressway. “Actually it is not a shift, it is basically that our gifting customers who got divided. There are people who still believe in traditional sweets for gifting and there are some who are open for or want to experiment with new things,” proffered Sunil Menon, Executive Chef, Four Points by Sheraton, Pune.
seeking variety. “During festive season, a lot of bakeries create gift baskets and hampers. We specialise in elegant food gifts that are stylish, healthy and delicious! People can choose from a beautiful range of gifts like the Celebration Hamper, the Decadent Box, the Holiday Hamper and the Indulgence Hamper, which includes a decadent selection of bakery items like madeleines, shortbread cookies, biscotti, fruit preserves, gluten-free granola, tea cake and artisanal breads. Our baked goods are beautifully packed in stylish pinewood boxes with an elegant floral arrangement and includes a thoughtful handwritten note to impress and surprise your loved ones and knock them off their feet,” asserted Richa. “People are looking for both decadent as well as healthy food gifts made using all natural ingredients. Baked goods such as biscotti and cookies are really popular right now and we have a wonderful selection of great flavours like cranberry pistachio biscotti, chocolate crinkle cookies, espresso thumbprint cookies, pistachio cardamom shortbread, and gingerbread chocolate biscotti,” she informed. “A lot of bakeries do themed desserts for festivals and try to experiment with traditional Indian flavours. We, at Sustenance Artisan Food, have done delicious thandai shortbread cookies in the past for Holi, which was very popular and this year we are doing a variety of flavoured nut mixes like rosemary spiced, chipotle honey and candied nut mix to give a modern twist to the traditional dry fruits & nut box exchanged during Diwali,” elaborated Richa.
Aug-Sep ’17
Delectable Offerings There is a wide variety of bakery products being offered for gifting by the Indian bakery and confectionery industry. Different bakers are trying out new baked goodies for those
25
C O VE R
S T O R Y
bakery revie w
Demand for Chocolates
Siddharth Anand “We also have specialty breads like chocolate babka, fig & sea salt challah, swedish cinnamon buns along with brown butter madeleines, parmesan & black pepper biscotti, pear scones and chocolate coconut lamington cakes as part of our new festival menu. We have also created hampers that are vegetarian, vegan and gluten-free as well as baked goods that are made using whole grains and natural sweeteners to appeal to those who are choosing a healthier lifestyle,” expressed Richa. “We are very excited to introduce pie and tart gift boxes as part of Diwali this year and customers have a variety of delicious flavours to choose from pecan pie, frangipane tart, chocolate & sea salt and the all time classic apple & caramel. We hope, this Diwali, people will choose our unique pie box to gift instead of the traditional mithai box,” Richa stated further. “We have a gift hamper for all occasions, be it corporate, festive, personal celebration, birthdays or anniversaries. We have readily available premium hampers as well as personalised ones, which guests can customise as per their preferences. We also have a readymade hamper menu available with actual price of each product to tailormade hampers as per guest’s choice,” disclosed Satej. “With so many bakeries and pastry shops opening across all major cities, there is a huge competition to be trendy and to come up with unique products to become the market leaders. The current trend is for designer cakes, vegan cakes and cakes with health and fun facts,” he stated further. “In our bakery at the Holiday Inn Chennai
26
Changing trends have resulted in chocolates being sought after as gift for festivals like Diwali, Christmas, and New year. One finds shops lined with exquisitely packaged chocolate boxes and hampers during the festive season. Chocolates as gift items during festivities have huge market potential in urban India, and regarding this they deserve a separate focus. As Kamlesh said, “Everybody loves chocolate – right from kids to elder ones. We, at The Mirador Hotel Mumbai , make special chocolates like Praline Cluster, Biscotinni, Coffee Toffee, Caribbean Spice, Marbled Chocolate, etc. for the festive season. “Chocolate is truly everyone’s favourite thing to eat! This year, Sustenance Artisan Food has created a truly decadent chocolate gift box that includes chocolate madeleines, chocolate thumbprint cookies, hot fudge sauce, dark chocolate sables, salted chocolate chip cookies, hot chocolate mix, double chocolate tea cake, chocolate crinkle cookies and chocolate pistachio brownies to indulge the chocolate lover in you! We are also introducing three different kinds of chocolate bark to our menu - dark chocolate & caramel, white chocolate & cranberries, chocolate, sea salt & hazelnut! Chocolate bark make for a really festive gift as they are beautiful and delicious, making it a real crowd pleaser,” added Richa. “Chocolates are always in demand and present the perfect gifting option. In our bakery at Holiday Inn Chennai OMR IT Expressway, we focus on a variety of chocolates, which include molded, curvature, centre-filled, show pieces, edible toys and so on. These chocolates are not only popular amongst kids but among every age group as they are not only fun but also healthy options,” stated Satej. “We, at DoubleTree by Hilton Hotel Pune-Chinchwad are preparing a variety of chocolates such as hand rolled chocolates, moulded chocolates with a variety of stuffing and fusion with great extent of herbs & spices like cinnamon, cardamom, fennel seeds, basil, rosemary, thyme, etc.,” explained Joy. Sanjay believes that chocolates are in vogue. “At Lords Hotels & Resorts, chocolates are made using dry fruits, caramel, mint, and chocolate fudge among other ingredients as a centre filling to make them a special offering. These offerings are usually as per guest requirements and are created especially for the guests,” asserted Sanjay. Anant declared, “We, at Courtyard by Marriott Pune Chakan, believe that chocolates are the simplest yet the tastiest way to make your special occasions even more wonderful and memorable. Chocolates are the perfect gift option for any festive season and hence we have introduced our fusion flavour chocolates — Gulkand Praline, Masala Pan Hand Rolled Chocolate, Nutty Fruity Pops, Tangy Tamarind Soft Center, Thandai Truffle, Bitter Milk Hazelnut Brittle. “ “At Four Points by Sheraton, Pune, we have special chocolate hamper named ‘Costa Rican Chocolate Praline Artisan Box.’ These chocolate slabs are finely crafted from the best cocoa from Costa Rica,” conveyed Sunil. “This Diwali, we at Sofitel Mumbai BKC, are planning to add Indian spices to our chocolate products, which include spices like clove and saffron, to incorporate the touch of the Indian culinary lineage in our chocolates. We will also make more use of dark chocolate, which is proven to be good for the cardiovascular system and has low levels of cholesterol and fat,” affirmed Siddharth. OMR IT Expressway, we have created premium cakes album, which talks about each cake’s health facts. We also have premium hampers for special occasions. We have combined western bakery products with homemade sweets, which will cater to both – festival fever and a healthy diet,” Satej affirmed. “This Diwali, fusion is in fashion. The trendy gifting options for Diwali now are various bakery products like Pannatonne, classic fruit cake, home style cookies, traditional baklava, banana walnut cake, pineapple carrot cake, plum cake with royal icing, savoury breads, hand rolled chocolates and many more,” revealed Anant Bansode,
Pastry Chef, Courtyard by Marriott Pune Chakan “At this time of the year, we prepare hand-crafted chocolates, homemade cookies, English spiced fruit cakes, herbal tea, infused herbal olive oil, instant pasta sauce, candid nuts, local spiced rubbed almonds, and seasonal sweets,” Anant pointed out. “I always make sure that the hamper is personalised to create mind-blowing festival gift options. Gifts are meant to be unique and memorable and the exclusive gift hampers of the patisserie, at Courtyard by Marriott Pune Chakan, serve the purpose. Some of the fresh and irresistible offerings with us are Pumpkin Drizzle Cake, Tamarind Chocolate Cake,
Aug-Sep ’17
Aug-Sep ’17
27
C O VE R
S T O R Y
bakery revie w
Kamlesh Salve
Sunil Menon
Sanjay Mamgain
Banana Nuttella Bread, Spiced English Fruit Cake, Paprika Parmesan Bread, and Moist Red Velvet Cake with Frosting,” informed Anant. “The bakery products most-preferred fo r g i ft i n g w i t h u s a re m a ca ro o n s , cookies, teacakes, muffins, granola bars and chocolates,” declared Kamlesh Salve, Executive Chef of The Mirador Hotel Mumbai. “We, at the The Mirador Hotel Mumbai, specialise in making designer and customised cakes, healthy cakes and basic cakes. The other bakery products that are in demand are puffs, croissants, Danish pastries, muffins, and cupcakes. Besides these, we have specially made breads such as French baguette, ciabatta, etc.,” offered Kamlesh. “The most preferred bakery products with us include customised cupcakes, macaroons, cookies, assorted chocolates, and dry fruits coated with chocolate,” claimed Sunil. “There are a lot of bakery gift hampers being offered by many bakeries. For this festive season we have a fantastic collection of bakery products ranging from hand-made chocolate hampers, chocolate bouquets, assorted cupcakes and macaroons made from the finest quality of almonds. We have hampers ranging from assorted chocolate bouquets, doughnut hampers, muffin hampers and many more,” Sunil elaborated. “We, at Four Points by Sheraton, Pune, focus on all types of cakes ranging from designer cakes, vegan cakes, customised cakes, cookies, macaroons etc,” he pointed out further. “The special products which we are offering for this festive season are a wide
variety of cupcakes, Italian biscottis, tea cakes, homemade marmalade jam, country loaf, handmade chocolates, cookies, dry cakes, candies, jujubes, etc. Besides these, we also have healthy cakes like gluten-free cake, sugar-free cake, lactose-free cake, eggless cake, wheat cake, multigrain cake, fat-free cake, etc.,” disclosed Joy. “The Patisserie at DoubleTree by Hilton Hotel Pune -Chinchwad offers special designed cakes like Carrot Cake with Cream Cheese Frosting, Rasmalai Cheese Cake, Wild Berries Cake, Exotic Fruit Cake, Waffle and Hazelnut Cake, Ice-Cream Cake, New York Cheese Cake, Gulab Jamun Berry Cake, Glacier Cake among others,” he informed. Joy also said that they were offering a variety of hampers to their guests on festive occasions like Diwali, Christmas, Valentine’s Day, and New Year. “ H a m p e rs a re ve ry p o p u l a r as
gifting choices for special occasions. The presentation or the style in which the hampers are put together makes them appealing and make for delightful gifting options. Many bakeries put together hampers, which are assortment of their best products, in different styled bouquets or packing. Many bakeries which operate within hotels, prepare special hampers, which include a mix of juices, non-alcoholic beverages, cookies and chocolates among other treats. At Lords Hotels & Resorts, we offer three types of standard gift hamper baskets, which are made for festive seasons including Diwali, Christmas and New Year’s Eve,” explained Sanjay. “Bakers have evolved in the way they make and present their products, and this has created much interest in the festive gifting segment in India. For this Diwali, we plan to introduce an assortment of
28
Aug-Sep ’17
bakery revie w choices in cookies, eggless brownies, and chocolates,” he added further. “A t f e s t i v a l times, cupcakes and chocolates are the selected choice. People, more often t h a n n ot , o pt fo r b a ke ry p ro d u cts which are considered healthy, like cupcakes and tea cakes made w i t h w h o l e w h e at as opposed to flour; p ro d u cts t h at a re gluten, lactose and sugar-free, etc. Some Richa Talwar customers even prefer chocolates that have a touch of Indian flavour such as saffron and cardamom, which add the traditional element to the gifting process,” stated Siddharth. “At the Sofitel Mumbai BKC kitchen, we are still offering the traditional mithai but also adding a western twist to it. For example, we present almond barfi in the form of a cracker as a garnish to our mixed-fruit and dry cakes, or something as simple as kaju katli dipped in chocolate. The second one is not really that novel since the essence is that of chocolate coated marzipan,” pointed out Siddharth.
Sweet Future With so many options for gifting in the bakery products, the future of bakery products during the festivities in the country seems to be bright. “We would like to believe that gifting bakery items is here to stay for good and that its market share will gradually only grow in the country. Even the traditional mithai may continue to stay as there is no absolute replacement for these recipes and sweets. With changing times and trends new products will get added to what the market has to offer and the changing lifestyles will decide whether a particular trend may fail or continue to eventually become a tradition,” opined Sanjay. “The trend of gifting bakery products will eventually grow in India,” added Sunil. Kamlesh too believes that the trend of gifting bakery products has an enduring future in the country. “This trend of opting for bakery products as gifts will grow further in the country. In today’s times, people are well travelled and are aware of the trends across the globe. However, the challenge is for Chefs and establishments to bring the international products and trends to the Indian market and incorporate those along with the occasion to match our culture and preferences,” averred Satej. “Bakery items as part of our celebrations are not a trend anymore. I think they have become part of our lifestyle. Like our traditional sweets are always going to be part of any celebration, so will be the baked goods, because people have developed a taste for them. Many of them also take an active interest in the art of baking by baking at home and trying new baking recipes or by exploring options available in different bakeries,” explained Richa. n
Aug-Sep ’17
29
B U S I NE S S
bakery revie w
Get Floored by the Flour Business
The increasing demand from fast food restaurants in India for burger buns and other bakery products has perhaps given an impetus to the need for flour, thus creating an opportunity for an impressive growth of the milling sector. This is true not only in India but also globally. Ashok Malkani takes a microscopic look at the growth of the India’s milling sector and the opportunities for new entrants in this industry. 30
Aug-Sep ’17
B U S I NE S S
bakery revie w
T
he Indian bakery industry, today, occupies a prominent position in the Indian processed food sector. Th e I n d i a n b a ke ry m a r ket i s estimated to be worth Rs. 16,500 crore, and it is growing at 7.5 percent per annum. The thriving bakery sector in the country has also increased the demand for the raw materials, providing opportunities to several entrepreneurs to enter the business of raw materials of bakery products. One of the basic needs of the bakery industry is flour of food grains, particularly of wheat – refined (maida) as well as whole wheat. The need for flour mills has thus increased in the country and, several entrepreneurs are eyeing this opportunity.
Robust Growth The packaged wheat flour in India has broken the age-old tradition of grinding wheat at the local chakki mills. According to IKON Marketing Consultant’s pan India research report titled ‘The Indian Packaged Wheat Flour (Atta) Market – Breaking the Traditions’, “The packaged wheat flour market in India is growing at a CAGR of 19 percent over the past three years and
Aug-Sep ’17
may likely to be double the current size by the end of this decade,” The report was published in June 215. According to the IKON’s estimates, if the growth trajectory remains the same, the market of packaged wheat flour in India may likely to be more than double the current size by the end of the current decade. Wheat lends itself to making snack food items. Besides breads, there are many pasta products such as vermicelli, macaroni, instant noodles, etc. which are made from wheat flour. These products are meant for direct consumption. Market for such food products is growing rapidly. Ta r u n a S o n d a rva , S r. Co n s u l t a n t at I KO N , i s of t h e o p i n i o n t h at t h e marketers need to come up with new and innovative product packaging and product proposition for differentiating themselves and for sustainable long-term growth. The consumers are likely to, eventually, give more importance to the origin of ingredient and related convenience factors in their purchase. Azaz Motiwala, Founder &CMD of IKON Marketing Consultants, had gone on
record as stating, “I am highly optimistic about the packaged wheat flour market in India. The current growth figures look promising. However, the players with strong brand image, product quality, distribution network and constant R&D for product innovation capabilities will be the ones who are going to stay in the market.” It may be mentioned that the Indian packaged wheat flour market consists of several brands. Besides leading brands, there are more than 500 regional brands in India in this segment. Today, the packaged and branded segment of atta in the country is largely dominated by big domestic brands such as Aashirbad, Shaktibhog, Rajdhani, etc. The new trend is of the retailers developing and offering private label portfolio in the atta segment, with healthy mix of national and regional brands, to connect with the local communities. Many roller flour mills have started marketing their packaged atta in their area (catching the market share by luring the retailers by giving higher margins compared to the multinationals). This has increased competition, which calls for efforts for segmenting and introducing
31
B U S I NE S S
different variants targeting different population. As per a recent CII Mckinsey Survey, there are 812 roller flour mills in our country; producing approximately 25 million tonnes of milled cereal products worth Rs. 1200 crores. Flour Mills can be installed with minimum capacity of 30 TPD of raw material crushing capacity per day to maximum 1000 TPD. Apart from over 1,100 large flour mills that convert wheat into products, there are nearly three lakh small units operating in this segment across the country, in the unorganised sector. The brightest feature of the wheat milling sector in India is possibly the robust growth in its demand. The roller flour industry in the country has an annual turnover estimated at over Rs. 40,000 crore. Considering the industry’s size and low brand penetration, international giants have set their sights on the nascent but promising Indian market for branded wheat products. The domestic branded atta market is currently growing by around 25 percent annually. The packaged and branded segment is largely dominated by multinationals, although there are also a few big domestic brands such as Shaktibhog and Rose. Atta is one of the staple and basic food, not only for Indians but for people all over the globe. The protein content of wheat differs according to the variety of wheat. Some Canadian wheat contains high protein, while English wheat contains low quantity of it. The demand growth of atta in India is increasing day by day, particularly in 5 to 10 Kg packs, for which the thriving bakery sector is also playing a role. Looking at the significant demand for atta in bakeries, there is very good scope for setting up an atta chakki(flour milling) plant. Generally, milling business opportunities i n I n d i a i nvo l ve w i d e m a n u fa ct u r i n g operations. According to the product and raw materials different types of milling business can be initiated as small and medium scale industry.
Starting a Small Flour Mill If you are planning to start a small flour mill it is important that you locate it in an area where you are sure of getting business. If one has to cater to the bakery segment, then the flour mill must be in an
32
bakery revie w
area where there are small scale bakeries around. In metropolitan cities like Mumbai, there are several small scale bakeries located in different areas. Remember, location will determine the success of your business. The business should be situated such that it can conform to the zoning regulations of the region. If you are going to ignore this, there are high chances that your business will not perform well at the end of the day. Therefore, it is wise to conduct market research so that you can determine some of the best places where you can establish the business in question.
For Roller Flour Mill The roller flour milling industry is the largest organised segment for utilisation of wheat in the country. It acts as a crucial bridge between wheat growers and wheat product consumers. Mills engage in wheat blending, flour blending, fortification and quality maintenance. The roller flour mill is a process industry to mill wheat and provide the endosperm as various fractions viz: maida, sooji, and atta. The skin or bran is separated from the endosperm and sold as cattle feed. All these products not only have a domestic demand but also a good export potential . Furthermore, the bakery industry of our country hugely depends on these ingredients as raw materials, making the milling business a financially viable one. However, these products need to be sold as per the guidance issued by the Food and Civil Supplies Department of the concerned state. To s ta rt – a n d s u cce e d – i n t h i s business you must have an appropriate location. To ensure this, check the available
transportation facility, electricity, water, semi-skilled manpower and drainage facility. For a small scale unit a space of about 3000 sq. ft. is the basic requirement. The requirements of plant and machinery for roller flour mill are as follows: • Bucket elevator • Reel machine (three segments) • Rotory separator with aspiration channel • Scourer machine with aspiration channel • Intensive dampener • Rotometer • De-Stoner • Indent cylinder • Screw conveyor • V-Groove, pulleys, couplings, VBelts, etc. • Dust cyclone • L.P fan for cleaning • Magnate • Silogate • Roller mill body • Roll grooving & spindle cutting • Purifier • Supper cyclone Additionally, you will need to of course have testing equipment and packaging machinery.
Basic Requirements for Milling Business Before embarking on the milling business, one also needs to pay attention to some basic requirements like: • Trade License from the local municipal authority. • Applying for Udyog Aadhaar MSME Online Registration • Checking with the local municipal authorities about other requirements for
Aug-Sep ’17
Aug-Sep ’17
33
B U S I NE S S
the flour mill. One also needs to look at the financial aspects. Business analysts recommend that you should thoroughly study and examine the amount of money and other resources you will require in order to start and maintain your milling business. There are different ways to finance the business, including loans and personal cash. Flour milling business generally demands two different types of investments. One is the fixed capital investment. It includes land (if you purchase the land), building, machinery, registration and licensing fees. If you start the business with a rental premise then fixed capital includes the security deposit amount for the area of land. Of course, in a rented property also, the cost of machinery, registration and licensing fees can comprise the fixed capital. Another investment is the working capital investment. This includes rent, electricity bills, etc.
Challenges and Precautions for Millers Infestation in wheat flour is a common challenge faced by the flour millers. It can often be a daunting task to maintain the quality of wheat flour. With proper care & controlled conditioned environment, flour can be stored up to six months without any signs of damage. However, in India, it is difficult to achieve this feat. It gets infested within two months. Infestation is due to several reasons, the main one being moisture content. If the wheat has a high moisture content and it is not cleaned properly it will be infested faster. In order to improve the
bakery revie w
shelf life of the flour, following additional precautions should be taken by millers: • Use clean & fumigated wheat for milling • Use scouring machines in the cleaning line • Set cleaning machines with optimum efficiency to separate out all the impurities from the wheat • Clean the dead pockets of the cleaning line frequently, to get rid of non-moving grains at elevator bottom & outlets, wheat conveyor troughs and tempered wheat conveyors. • Fumigate empty wheat bag. • Before milling, use scourers to remove dirt in tempered wheat • Regularly clean the milling equipments like roller mills, feed hoppers, flour conveyors, gravity spouts, plan shifters purifiers, bran finishers, flour bins, flour elevators, flour packing hoppers, bran
elevators line, etc. • Fumigate packing materials before every use • Frequently fumigate bins & conveyors • Used mill spares & sieves must be cleaned and then placed at the store • Fumigate the mill with proper sealing annually. Experts in the field claim that the production process for each item – maida, sooji, atta, etc. – is different and one can source the manufacturing technology, on payment of a fee, from the government. However, it may be mentioned that wheat grains comprise of three main parts–the enveloping skins, the embryo and the endosperm – in differing proportions; depending upon the plumpness of the grain. On an average, the composition is: 83 percent endosperm, 2.5 percent embryo and 14.5 percent enveloping skins.
Bright Future With the Indian bakery industry taking rapid strides due to the demand from the working couples and with the growing QSR segment, the demand for flour is expected to increase in the country. In fact, the demand for flour is increasing across the globe. The Allied Market Research Report states that the Global Flour Market was valued at 200,497 million USD in 2015 and is expected to reach 270,895 million USD by 2022, registering a CAGR of 4.4 percent during the forecast period 2016-2022. Th e re p o rt f u rt h e r a d d s t h at t h e movement from traditional to urban and modern lifestyles of consumers has increased the demand for various types
34
Aug-Sep ’17
B U S I NE S S
bakery revie w of flours in the preparation of fast food items. Succinctly, rise in urban and modern lifestyle has increased the demand for various types of flours in the preparation of fast food products such as pizzas, donuts, fried meat items, and burgers. “Moreover, rise in health concerns for high-protein flour provides an impetus for flour millers to produce gluten-free flour alternatives. Change in taste and preference of consumers as well as dietary concerns for manufacturers to develop differentiated products have impacted the overall sales,” noted the report. The trend of people becoming health conscious and demanding health food encouraged the fortification of wheat flour. According to Food Safety and Standards Authority of India (FSSAI), Cargill, General Mills, Inc., Patanjali and Hindustan Unilever are among the companies, which have agreed to begin fortifying their wheat flour in India. They have already started fortifying wheat flour in their products. It is believed that fortification of wheat flour with iron, folic acid and vitamin B12 offers one of the most feasible and costeffective strategies to combat anaemia
Aug-Sep ’17
and other micronutrient deficiencies, which impact more than 50 percent of India’s population across the population groups and geographies, affecting all socio-economic classes. We can see that not only the demand
for flour in India is expected to increase, but wheat flour options are also becoming h e a l t h i e r. Th i s i n t u r n wo u l d g i ve a further impetus to the Indian bakery and confectionery industry, in the near future. n
35
F e a t ur e
bakery revie w
The Tangible Cost of Time By Swarnendu Biswas
L
et us begin by assuming a situation. A young man and a young lady in their teens or early twenties together enter a crowded bakery cafe, in a big city, in the busy lunch hour or in the busy evening. The given bakery cafe is close to several office complexes, and the entrepreneur is paying a huge rent to have her/his cafe in this potentially profitable locality. It is the given bakery cafe’s peak hour. Almost all seats are full. Our imaginary couple takes two seats and two cups of coffee — the lowest priced coffees in the menu. And they spend an hour or two with these beverages, giggling and talking sweet nothing with each other, without ordering anything else. After an hour when the exasperated waiter asks for the third time if they want anything more, they order two more cups of coffee — again the lowest priced ones in the menu. And they spend another one hour giggling and talking sweet nothing over two cups of moderately priced coffee. In the meanwhile, a group of six friends which was eager to enjoy sandwiches,
36
maha burgers, pricey ice-cream coffees, pizzas, croissants, etc. and have a party at the given bakery cafe, waited for half an hour for the seats, and eventually left after waiting, without getting their desired seats; getting irritated and dejected in the process.
These hidden potential and real losses can be addressed to some extent by charging a guest whose billing during rush hours is less than half the average billing per hour per guest for a given food service establishment, for also the time he/she had spend at the given food service establishment(in our case bakery cafes and coffee cafes) during rush hours.
A slice of their much planned evening was lost in waiting in hope, and in vain. There are chances that the group of friends of our story would now be reluctant to visit the same bakery cafe again for an evening party, unless of course they have no other choice, which is unlikely. And if the two seats of the lover couple were used, the six friends could have been comfortably seated, as in our story four other adjacent seats got vacant after the group of friends had waited for only five minutes.
The Latent Losses Such a disturbing scenario doesn’t sound very much unfamiliar in the realm of affordably priced coffee cafes and bakery cafes in urban India , especially during their busy hours. It is not only a case of lover couples. Sometimes people arrange official meetings or interviews in coffee cafes and bakery cafes and QSR outlets, and spend hours by ordering minimum amount of food & beverage. Such guests are likely to be more loss than gain to the outlets working on thin margins.
Aug-Sep ’17
F e a t ur e
bakery revie w Such a probable scenario could incur the possibility of potential and real loss to the food service establishments on three counts. Firstly, there is the potential loss of revenues for the food service establishments when low paying guests take too much time and have a modest billing that is not at all commensurate with their time spend in the food service establishment(potential loss because if the outlet has too many seats empty over a period of time then a couple seating for hours would not incur losses to the said outlet); then the sure real loss of revenue for the food service establishment in case if there are high paying guests who do not get entry because of the fact that low paying guests are taking too much time and thus occupying the seats in the establishment for long hours, and then the potential loss of revenues in the future, as many irritated high paying guests may not visit the food service outlet in the future where they couldn’t get their seats after waiting for a considerable period of time. These real and potential losses are seldom thought of seriously by the food service businesses in India at large, though
There are chances that the group of friends of our story would now be reluctant to visit the same bakery cafe again for an evening party, unless of course they have no other choice, which is unlikely. And if the two seats of the lover couple were used, the six friends could have been comfortably seated, as in our story four other adjacent seats got vacant after the group of friends had waited for only five minutes. they deserve serious thought.
Evaluating the Revenues And how to counter these potential and
CO40CON
PO45
real losses, which are latent in nature, but which could easily play their impeding role towards a bakery cafe’s or coffee cafe’s journey towards profits? In this case, we are considering only bakery cafes and coffee cafes, though these abovementioned potential and real losses could be relevant for other types of food service establishments too. This can be done by keeping a close tab on the comparison between the time that the guests spend at the bakery cafes or coffee cafes and their billings. The management of food service outlets should also evaluate the average billing per hour for a guest at their outlets. For example, let us assume that it is ascertained by comparing the statistics, that an average guest’s spend per hour in a given bakery cafe (let us name this outlet as A) is Rs.250. Ideally, five persons for two hours (considering an average guest spends Rs. 250 in an hour at bakery cafe A) should have a billing of Rs. 2500 at the bakery cafe A. Now if a group of persons enters bakery cafe A during rush hours with their laptops, occupy two tables and
CO65CON
CO130CON
PO90STN TWO DECK OVEN
Akasa International
THREE DECK OVEN
Serving Since Last Decade
All Our Equipments Are 100% Indigenous made in India with Complete Service Backup, High Quality, Exclusive Designs, Energy Saving & Lower Maintenance. AKASA Gives you more than you pay for. AHMEDABAD8NAGPUR8KOLKATA8RANCHI8HYDERABAD8LUCKNOW8VIJAYWADA8PONDICHERRY8COIMBATORE8CHANDIGARH8CHENNAI8BENGALURU8GUWAHATI8INDORE8RAIPUR8AMRITSAR8AGRA8JAIPUR
Aug-Sep ’17
37
F e a t ur e
five chairs for two hours, have a heated meeting without sensitivity to the waiting queues of guests, and incur a bill of only Rs. 500 then it can be easily ascertained that their billing is nowhere commensurate with their time spend at the bakery cafe A. During these two hours, let us assume a likely case of three middle class or upper middle class families returning after waiting for 15-20 minutes each as they couldn’t get the requisite number of seats at the cafe. Let us also assume that the total expected billing by the three families at the bakery cafe A would have been about Rs.20003000, which is likely. We can easily discern that the situation could be frustrating for the concerned entrepreneur. In this case, the hidden loss to the bakery cafe A is not only the potential loss of Rs. 2500-Rs. 500 = Rs. 2000, that is incurred by these above-mentioned five guests, but also the huge real loss. The real loss is the loss of the billings from those three families, whose total billings were expected to be around Rs.2000-Rs.3000. Add to this again the potential loss due to the fact that these three families are expected to avoid bakery cafe A in their future family outings, and now the amount doesn’t remain negligible. In fact, it can assume frightening proportions, if such a scenario takes place even ten times a month at the bakery cafe A.
Addressing the Loss These hidden potential and real losses can be addressed to some extent by charging a guest whose billing during rush hours is less than half the average billing per hour per guest for a given food service establishment, for also the time he/ she had spend at the given food service establishment(in our case bakery cafes and coffee cafes) during rush hours. This charge for time during rush hours should be in addition to the charges incurred for the product/s he/she has ordered. So in our example of bakery cafe A during rush hours, the above-mentioned five guests who have thought of using five seats and two tables of the cafe also as a meeting place without incurring any extra cost for that additional facility, could also be charged a certain amount for the sizeable time they have taken for their modest billings. The point is ideally the guests whose billings are nowhere matching their time spend during the rush hours at the food service establishments should be charged
38
bakery revie w
However, this amount charged for the time could be decided upon by the food service outlets depending upon the location of the outlet, the time of the day(whether rush hour or not), the day of the week( whether weekends or not), and the time of the year(whether festive season or not) and can vary from one food service outlet to another. Succinctly, the amount charged for huge time (as compared to the billings) should depend upon demand for the seats at the food service outlets at a given point or over a period of time. on the basis of their time spend too during the rush hours, which should be over and above the item/s they order during their visit to the concerned food service establishments at the rush hours. However, this extra amount charged for the time could be decided upon by the food service outlets depending upon the location of the outlet, the time of the day(whether rush hours or not), the day of the week( whether weekends or not), and the time of the year(whether festive season or not) and can vary from one food service outlet to another. Succinctly, the amount charged for huge time (as compared to the billings) should depend upon demand for the seats at the food service outlets at a given point or over a period of time. I am not suggesting that people should not use restaurants and cafes as points of romantic rendezvous or as professional meeting spaces. I am only modestly suggesting that managers or owners of food service outlets should ensure that the time spend by their guests should reflect the revenue accruing by them at their outlet/s, especially during busy hours. It is because in food service business, which include the bakery cafe business too, like in almost all other businesses of our post-modern age, time costs money, often in tangible terms. In fact, in today’s business, time is money. By adhering to this exercise meticulously, the food service outlets can increase their revenues and profits, which in the long-run could translate into better ambience and décor and more affordable pricing across restaurants and cafes. At the same time, this exercise should not be carried too far, but should be used only as a preventive measure to stop extreme misuse of time by guests in a
food service outlet during rush hours. For example, a couple who spend two hours and have a billing of Rs.700 at our bakery cafe A, which turns out be Rs.175 per hour per guest (the amount here is slightly higher than half the average billing of per hour per guest for the bakery cafe A) shouldn’t be charged anything extra for their time spend, even if they came to the cafe A during rush hours. Similarly, this exercise should not be carried out for any presence of 30 minutes or less by the guest/s at the food service outlets. Neither this exercise is valid for food service establishments dealing only with take aways and/or catering. Here it deserves a mention that many of such customers whose billings are not at all commensurate with their time spend at the food service establishments (like the examples of a young man and a lady, and the group of five persons at bakery cafe A) can be termed as non serious guests. Their main objective to come to the restaurant/ cafe is not to have food & beverage, but to have a private tete-e-tete, or to have an informal official meeting or to have a oneon-one official interaction/interview, etc. This above-mentioned exercise may discourage a non serious guest to the food service outlet, but this in turn would benefit a serious guest. However, for near empty food service outlets, or food service outlets which are struggling to attract footfalls, the above described exercise to discourage non serious guests should be avoided. These outlets should of course, encourage all guests, as for them seats are never scarce, or at least not scarce at most of the time. In other words, this above story has relevance only for busy food service outlets, which of course include busy bakery cafes and coffee cafes, especially during peak hours.n
Aug-Sep ’17
Aug-Sep ’17
39
T R EN D
bakery revie w
The Prevailing Trends By Arun Varma
T
he Indian bakery market is estimated to be worth Rs. 16,500 crore and it is growing at a healthy rate of 7.5 percent per annum. Products like bread, biscuit and cake are the mainstays of the Indian bakery industry; one of the biggest sectors in the country’s processed food industry. Breads and biscuits account for over 82 percent of the total bakery products produced in India. Bakers in the country do face challenges in the form of rising raw material costs, production costs, lengthy govt. regulations, and competition due to price sensitivity. But the Indian bakery industry continues to grow impressively and steadily despite the challenges. Some of the emerging trends in the Indian bakery industry seen over years are given below.
Equipped to Grow Over the last two decades, the disposable incomes of the people in India have shown significant increases and this in turn has helped in diversification of bakery products in the country. The increased exposure of the western eating habits in urban India during the recent years has also contributed to this trend. There has also been an increasing demand for healthy as well as premium bakery products in India during the recent years, which has made it necessary for innovation and upgradation of technology for bakers in the country. Bakeries in the country, especially in the organised bakery sector of the country, are adapting new technologies and are upgrading their equipments. The Indian bakery industry is increasingly implementing systems which facilitate good manufacturing and hygienic conditions cum practices. Apart from offering general equipments like rack ovens, cookie machines, etc., the bakery equipment manufacturers in the country are seen coming up with advanced technologies like complete range of donut making machines, pizza rollers, sheeters and even photo printing machines to
40
transfers. Offline as well as online stores prefer to partner with logistics agencies rather than using traditional dispatch services to ensure the products’ freshness, especially with regards to perishable goods.
Healthy Infusions
print images directly on cream cakes for customisation. Fu rt h e r m o re, t h e i n d u s t ry i s a l s o increasingly using fuel-efficient equipments like the infrared burners that emit less pollution.
Retailing of Food Products Online The latest trend that has caught up in the realm of Indian bakery industry is the e-retailing of bakery products. The world is becoming smaller and more accessible due to the various technological advancements. Consumers are now willing to purchase food items online along with other essentials. The convenience of receiving their weekly food supply with just a click of a button has caught the attention of many an Indian consumer in urban areas and has resulted in soaring online food purchases. This is being reflected in purchase of bakery products too in India. The idea of online bakery stores is evolving in India, especially in metros and big cities, mainly due to convenience. The increasing demand for bakery products has given confidence to the bakery companies and patisseries in the country to start selling their products online. With the emergence of dedicated delivery partners, logistics have become much more efficient, facilitating faster
Indian consumers, by and large, have now become more health-conscious. The present day consumer looks for health and nutrition apart from taste and convenience. Growing incidences of lifestyle diseases like diabetes, cancer, cardio vascular disease, obesity, etc. have prompted the consumers to switch to a more healthy diet. Moreover, they are now realising that nutritious options come at a higher price. This has prompted a plethora of healthy bakery products across the Indian bakery industry. These days, the Indian bakery industry is using a lot of specialty additives in the recipes and some of them are emulsifiers, stabilisers, leavening agents, enzymes, preservatives, antioxidants, and new innovative flavours. These additives enhance the performance of the products in terms of texture, taste and shelf life. Apart from these regularly added ingredients, the Indian bakery industry is also increasingly developing recipes for the health conscious consumers. Some of the additives that give health benefits and are added for fortification are minerals and vitamins, omega-3, phytonutrients, fibre, sugar substitutes/sweeteners, etc. Flour is one of the major ingredients in any bakery formulation, but we are now seeing a switch from maida to whole wheat flour, multi-grain or fortified flours, which are rich in micronutrients. There are companies manufacturing fortified biscuits to tackle micronutrient deficiencies which are prevalent in the country today. Indian consumers are also demanding gluten-free bakery products. Vegetable fat or vanaspati/ bakery shortening is another major ingredient used in the recipe and its main functions are to prevent aggregation of flour gluten, to impart lubricity, tenderness, to enhance
Aug-Sep ’17
bakery revie w air entrapment while dough mixing, to enable formation of flakiness and crust. Trans free vegetable fats and fortified fats are now fast replacing the regular fats which contain the unhealthy trans fats. Vegetable fats are now available in the market which are low trans or zero trans, low in saturates and are fortified with vitamins, minerals, and specialty ingredients like phytosterols, natural anti-oxidants, etc. Moreover, it is now mandatory in India to declare the content of trans fats and saturated fats on the labels of packaged food along with other nutritional information.
New Flavours and Products Indian consumers, especially the youth among them, are more open to experimenting with different kind of flavours these days. Bakers in India too, are now not afraid to mix and match various flavours like sweet and savoury, or salty and sugary. This is also owing to considerable western influence on urban India’s tastes. Some examples of uncommon products that have seen their entry into the Indian bakery market are green tea cakes, sea salt cookies, doughnut burgers, tiramisu, edible charcoal, macaroons, etc. Even though people are exposed to these new products, many people still prefer the traditional Indian snacks like khari, nankhatai biscuits, etc. They are also now prepared with trans-fat free bakery shortenings, because it not only makes the products healthier but also crispier, crunchier and adds volume to them.
Packaging Gains Importance Bakery products have a short shelf life and thus packaging plays a key role in not only maintaining the freshness of the bakery products, but also in avoiding any microbiological contamination in them, thereby preventing their mechanical damage. Hence it is very essential for companies to put in a lot of thought into the designing the packaging of the bakery products. Packaging of bakery products should be tamper-proof and preserve the nutritional value, in addition to facilitating in the marketing of the product. A perfect example of packaging would be one which, along with fulfilling all the functionalities, is also attractive and creative enough to attract consumers. Bakeries today give equal importance to the packaging of the products as to the production of the same. Innovative packaging of bakery products is another happening trend pervading through the Indian bakery industry.
In Conclusion Succinctly, today there is a significant section of consumers in the Indian bakery industry who are ever demanding and hence the baker in India, especially a baker working in big cities of urban India, has to be abreast and well-informed on the latest technologies, products and services pertaining to the bakery industry, to meet the changing needs of the consumers. At a seller level, with the help of these emerging trends and technologies, higher profits can be achieved. On the other hand, on a customer level, consumers, as a result of these emerging trends, are not only expected to get improved products but also to get a wide variety of options to choose from. The author is the Vice-President Sales and Marketing, AAK Kamani Pvt. Ltd. n
Aug-Sep ’17
41
P roduc t
bakery revie w
Sandwiched with Tastes By Swarnendu Biswas
I
t is very difficult to conceive a standard bakery without a sandwich. It is easy and quick to make and it can be filling, tasty and healthy too, if the right types of breads and ingredients are used. You do not need spoon to have a sandwich, nor do you require a plate for that matter…These above-mentioned attributes of sandwich make it a quick breakfast and lunch option in today’s times. No wonder, the potential towards the growth in popularity of sandwich is quite high in urban India, where lifestyle changes have caused much time crunch, thus necessitating the need for quick and nutritious meal without much hassles among huge multitudes of our urban population.
Making a Sandwich As is commonly known, sandwiches can be prepared by placing vegetables, sliced cheese or meat or boiled eggs or all of them between two slices of bread. According to Wikipedia, “A sandwich is a food typically consisting of vegetables, sliced cheese or meat, placed on or between slices of bread, or more generally any dish wherein two or more pieces of bread serve as a container or wrapper for another food type.” Of course, vegetables and meat and eggs should be in their edible forms. Instead of sliced cheese, butter can also be used
42
or a sandwich spread. It is better to have sandwiches with condiments like sauce or mustard. Of course, this is just one of the many basic descriptions of sandwiches. Just because sandwiches can be prepared with common vegetables like potato, onion or tomato, or with common meat like goat meat or chicken, it doesn’t mean the range of sandwiches is limited to these. Another of the plus points of sandwich is its sheer flexibility in preparation. Sandwiches can taste delightful with the application of simple and as well as exotic ingredients like broccoli and zucchini. There can be various types of sandwiches. The bread can be grilled, raw or toasted bread; sandwich can have an awesomely wide range of ingredients. The range of sandwich can accommodate down-to-earth simplicity and exotic creativity with equal ease. Sandwiches can offer lots of potential for exercising your creativity.
The sheer ease of making sandwich makes them being abundantly used as packed lunch, in school, work or picnics. It is also had for breakfast or even dinner. Sandwich, the universally popular fast food, was widely enjoyed in India much before the arrival of the burger-pizza culture in our shores, and its popularity in this post-modern India is only expected to rise further.
The History The reality of modern sandwich as we know today is not that old; its beginnings can be traced to the 18th century Europe. In fact, sandwich is named after John Montagu, the 4th Earl of Sandwich; an eighteenth-century English aristocrat. The long dead Earl was quite fond of sandwich as the consumption of this handy food didn’t interfere much with his passion for gambling. It is said that John Montagu used to instruct his valet to bring
Aug-Sep ’17
RCS LYON 380 552 976 Document non contractuel - Crédits photos : © Getty Images - © Thinkstock
THE ONLY SHOW DEDICATED TO THE BAKERY AND PASTRY INDUSTRY IN FRANCE! • More than 500 exhibitors and brands from 25 countries. • Europain Forum NEW • The latest trends and techniques, live • 2 international contests: Bakery Masters, International Confectionery Art Competition
Aug-Sep ’17
europain.com
YOUR FREE BADGE ON EUROPAIN.COM WITH THE INVITATION CODE:
PPBKR
43 #europain
P roduc t
bakery revie w version, whereas in its American version, it was ham.
A Convenience Food
him meat tucked between two pieces of bread. Strictly speaking, the cook who first prepared the dish on the orders of the Earl should be credited with the making of modern sandwich, but unfortunately his historicity has been long lost in the tracts of time. However, all said and done, the legacy of sandwich dates back to ancient and medieval ages; much beyond the 18th century. The rabbi Hillel the Elder from ancient Babylon introduced the practice of having chopped nuts, apples, herbs, spices, and wine between flat, unleavened bread slices during as early as the 1st century BC as a Passover custom. According to Wikipedia, he also used to wrap meat and bitter herbs between two pieces of soft matzah— flat, unleavened bread during Paasover. The popularity of sandwich showed marked increase in Spain and England during the nineteenth century; this fast and affordable dish gained popularity among the vast swathes of working class in these two countries when the industrial revolution gained momentum. However, according to some food
historians, John Montagu was not the inventor of sandwich but during his excursions in the Eastern Mediterranean, he saw grilled pita breads and small canapes served by the Greeks and Turks on their mezes, and replicated this innovative fast food concept to suit his gambling streak. But to the Earl goes the credit of popularising sandwich in England. In the early days of modern sandwiches, beef was the meat of choice in its English
Today sandwich is a convenience food of our post-modern age whose popularity is being reflected across varied classes and age groups. Sandwich is the need of our times. For example, sandwich with coffee in a café can serve as a quick lunch option for busy executives, sandwiched between business meetings. However, in India, the popularity of sandwich is primarily limited among the people in urban India belonging to middle class and upper socio-economic strata. This perception needs to change for sandwich can be a wonderfully nutritious option for workers and farmers too, if we use wholegrain or multigrain breads, instead of breads of maida. However, for that sandwiches across retail stores in India need to be much more affordable than they are now, and the reach of these retail stores should extend well into the rural hinterland of our country. n
Have a Panini
Panini is a type of grilled sandwich, made from unsliced bread, which is gaining fast acceptance among the retail consumers of the Indian bakery and confectionery industry. For making panini sandwich, one should use a relatively dense bread for grilling purpose. Technically speaking, the singular form of panini in Italian is panino, but in English speaking countries, panini is extensively referred to as the singular form of this delectable grilled sandwich. Baguette, ciabatta and foccacia are some of the appropriate breads for the making of panini. Hot dog rolls can also be used for making panini sandwich. According to a majority of food historians, the origin of panini, as we know them today, can be traced to the panintecas or sandwich shops of Italy, in the 1960s. Panini sandwiches can also be suited to the Indian tastes. For example, inventive bakeries in India can come with Paneer Bhurji Panini, which can be enjoyed even by those who are not that comfortable with western tastes. One can say that Paneer Bhurji Panini presents a wonderful synthesis of Indian and Italian culinary traditions. From the website www.tarladalal.com, one can get a collection of panini recipes, that includes classics like Tomato Basil Mozzarella Panini, Roasted Bell Pepper and Feta Cheese Panini, as well as those with a twist like the Pesto and Mozzarella Panini, the Chocolate Peanut Butter Banana Panini, and Paneer Bhurji Panini.
44
Aug-Sep ’17
Approved Event
ORGANISED BY
Aug-Sep ’17
45
O P E R A T I O N S
bakery revie w
Tiered for Celebrations
Inspired by the spire of a church and triggered by a baker’s urgent need to express love, tiered cakes have gained currency over the years as they add extravaganza to an occasion By Jyotismita Sharma
L
ate in September this year, a bakery in the US faced the wrath of the country’s food regulator for including ‘love’ as an ingredient in the label of its products. Love, according to the US Food & Drug Administration (FDA), is not an ingredient and, therefore, should not be included in the label. Yes, they were serious! The argument goes
46
that adding extra information in the label has the potential to distract consumers from the actual ingredients listed and deter their ability to realise what they are actually eating. “Your Nashoba Granola label lists ingredient ‘Love’. Ingredients required to be declared on the label or labeling of food must be listed by their common or usual
name,” the FDA said in its “warning letter” to Nashoba Brook Bakery in Concord, Massachusetts. “’Love’ is not a common or usual name of an ingredient, and is considered to be intervening material because it is not part of the common or usual name of the ingredient,” it added. While, using ‘love’ into a food ingredient
Aug-Sep ’17
O P E R A T I O N S
bakery revie w appears to be too far-fetched an idea, cakes, if not most bakery items, are many a time synonymous with celebration, festivities, and camaraderie. For, hardly anyone cuts a cake to mark a sad event. But cutting a cake is a ritual in birthday celebrations, weddings, marriage anniversaries, or in every occasion you want to remember fondly. In fact, it is believed that it was love that triggered the imagination of the tiered cake by a baker in Britain, in the late 18th century. “The story goes that William Rich set up as an apprentice in Ludgate hill and fell in love with his boss’s daughter. When he asked her to marry him he wanted to impress her with a large, beautiful cake and his inspiration came from the spire of St Bride’s church. However, there are no surviving records of this cake,” Catherine Gee of The Telegraph wrote. The popularity of the tiered cake shot after the marriage of Queen Victoria and Prince Albert in 1840. They became less common during the wars that followed in the next century, but after the Second World War ended and when economies of most countries returned to normal, the tiered cake came into vogue once again. And ever since, it has not seen much of a slide in popularity. “Every individual wishes to feel special and treated in an exclusive way on her/his special day. Thus, to communicate this special feeling, cakes are designed in a tiered fashion to add extravaganza to the event,” said Pastry Chef, Paul Besra of JW Marriott Hotel Bengaluru. “The cakes were given an additional dimension to boost their
Vanilla Tiered Cake Recipe from Chef Paul Besra Ingredients • • • • • • • •
hole eggs: 24 numbers Butter: 1000 gm Sugar:1000gm Flour: 900 gm Baking powder:20 gm Corn syrup: 50 ml Strawberry and other fruits of choice: 2000 gm Vanilla essence:10 ml
Method • Cream butter and sugar • Add eggs one by one • Add half of the flour with the baking powder to the mixture • Mix the remaining flour with the fruits • Add it to the mixture and mix properly • Bake at 180 degree Celsius for 45 minutes or till well done • Cool it before having
22 Years Leading Supplier of Bakery Equipment all over India for over 23
Gas/Diesel/Elec Rotary Rack Ovens
Chocolate Shaver
Gas/ Elec Deck Ovens
Planetary Mixers
Spiral Mixers
Dough Divider
Dough Sheeter
Sponge/Bun Slicer
Encrusting Machine
Electric Deck Ovens
Bread/Bun Moulder
Bun Divider Rounder
TM
Tel : 91-22-23852631/32/33
Aug-Sep ’17
47
O P E R A T I O N S
aesthetic appearance and add value to the celebrations like marriage anniversaries, birthdays, etc.,” Chef Paul added. In India, the tiered cake began catching the imagination of the well-to-do class after the increased integration of the global economies and also of cultures from the 1990s. The penetration of Hollywood m ov i es a n d ot h e r fo re i g n l a n g u a g e films into India’s cinema landscape also contributed to the growing popularity of the tiered cakes. Cutting a tiered cake has now become a common sight even in Indian weddings and the ritual is becoming increasingly common to mark other big celebrations. And with significant numbers among the Indian population (though their percentage in the total Indian population is much less) experiencing prosperity with the growth of the economy driven by the service sector, it can only be expected that the celebrations with tiered cakes would only grow bigger. Chef Paul agreed with this evaluation when he said, “Demand for these types of cakes are really high and in the coming years, celebrations of special occasions will be incomplete without such tiered cakes.”
Challenges in Making While the sheer size and the layers facilitate Chefs to introduce mixed flavours in one cake, they do not face any particular challenge in creating a tiered cake. At least, Paul thinks so. “There is no challenge in their making as such. It is just the transportation of such large cakes which is bit of a concern,” Chef Paul said. However, for the uninitiated, preventing the top layers from crumbling down could itself be a challenge. Amanda Rettke, the creator of the ‘I Am Baker’ website, and the author of the book ‘Surprise Inside Cakes:
48
bakery revie w
English Fruit Cake Recipe from Pastry Chef Yogesh Deshpande of Novotel Goa Resort and Spa Mixed Fruit. . ..................................................3000 gm Sherry..............................................................250 ml Green apples...............................................2 Honey.. .............................................................60 gm Brown sugar.. ...............................................500 gm Eggs..................................................................8 Butter.. .............................................................500 gm Flour.................................................................600 gm Baking powder...........................................10 gm Mixed spice . . .................................................20 gm
Method • Soak the fruit; the peeled and diced apple, overnight in the sherry. • Combine the fruit, sherry, the peeled and diced apple, honey, sugar and eggs. • Add the cooled melted butter. • Add the sifted flour and baking powder and mixed spice. • Deposit at 600 gm of silicon lined baking rings and bake at 160 degrees Celsius for 90 minutes. Amazing Cakes for Every Occasion – With a Little Something Extra Inside’ suggests that working with a chilled or a partially frozen cake could help in the assembly of the layers. Sometimes, the layers may also appear lopsided. To align the layers perfectly, one can make use of crumb coating; a thin layer of frosting applied to a cake. Doing a crumb coat is a great opportunity to fill in any problem areas, according to Rettke.
What Makes a Great Tiered Cake Answers to this question would obviously vary depending on taste preferences. However, a great deal of what makes a great tiered cake also depends a lot on the visual appeal. Apart from making perfectly aligned layers, one should also make sure that the layers are of equal heights. When the frosting spills out a bit from the sides of the layers, the cake looks a lot more sumptuous. Another opportunity to make the cake look irresistible arises with the topping, the options for which are almost limitless. But how about the taste? Experts feel that the key to making a great tiered cake is maintaining a fine balance between the cake and the fillings. All the flavours you want to introduce should also come ideally
in equal proportions. One should also be careful not to indulge too much in the sweet quotient.
Traditional Tiered Cakes The combinations of fillings that one can choose while making a fluffy towering tiered cake are almost infinite. But some combinations have stood the test of the time. Some of these traditional tiered cakes are – German Chocolate: Chocolate cake filled with coconut-pecan. Black Forest: Chocolate cake with cherries, kirsch and whipped cream. Brooklyn Blackout: Chocolate cake filled with chocolate custard and cake crumbs, and frosted with chocolate icing. Red Velvet: Red-coloured cake layered with cream cheese icing or ermine (cooked butter cream). Hummingbird: Banana-pineapple cake with cream cheese icing. Princess Torte: Sponge cake with fruit preserves, pastry cream, and whipped cream blanketed in a layer of marzipan. Lane Cake: Butter cake filled with a bourbon-raisin-coconut-pecan filling and layered with meringue icing. Boston Cream Pie: Yellow butter cake filled with custard or cream and topped with chocolate glaze. n
Aug-Sep ’17
June-July Aug-Sep ’17’17
Hammer Food & Beverage Business Review
55 49
H Y G I ENE
bakery revie w
Contamination of Eggs in India Dr. Saurabh Arora
G
enerally speaking, most poultry farms in India follow poor rearing practices. There is every likelihood that many of them could be using contaminated feeds or using feed ingredients without any knowledge of their nutritive content which can eventually negatively influence the quality of egg production. Unhygienic rearing practices and neglect of quality control measures in poultry farms can easily lead to egg contamination. It is not just the poultry farmers but traders, exporters and even the end consumers in the country are often unaware of the lesser known health risks of egg contamination. Developed countries take measures t o s t e r i l i s e t h e e g g s u r fa c e f ro m contamination, especially from Salmonella Enteritidis. In India, such measures have widespread absence and thus the risk of egg contamination is high in our country. I n d i a h as b e co m e a l e a d i n g p o u l t ry producer but the potential to make an impact in the global markets with its poultry products is not very bright as the quality of its poultry products in the
50
country often does not meet international standards. Indian eggs are often rejected for export because of the presence of chemical residues on egg shells. Recently, a number of eggs in the domestic market were collected and tested and were found to contain large amounts of salmonella, both on the shell and inside the egg. However, fresh eggs collected from farms indicated less salmonella contamination. Since most consumers in India buy eggs from retail outlets, their chances of contacting salmonella infection is far from negligible. Rampant lack of food safety procedures, improper storage facilities and poor transportation are some of the other causes of deterioration in eggs' quality in India. The FSSAI has proposed standards for fresh eggs in the Food Safety and Standards (Food Products Standards and Food Additives) Amendment Regulations, 2017. These standards will come into force once they are approved. The FSSAI has laid down parameters, which state that the eggshells must be free of blood rings, must
not be soiled or have faecal matter and they must not be cracked or leaking. FSSAI has laid down the amount of water, protein, fats and carbohydrates that eggs must contain as also the hygienic parameters and hygienic controls, like time and temperature that must be observed during production, processing and handling, which includes sorting, grading, washing, drying, treatment, packing, storage and distribution to the point of consumption. Furthermore, FSSAI has laid emphasis on the storage conditions like moisture and temperature so as to reduce microbial contamination as microbial pathogens are a risk to human health.
Having Safe Eggs A number of surveys have been conducted which suggest that consumers have less awareness of food safety risks of eggs as compared to other food products. Many people will follow the hygienic practices when handling chicken, meat and fish but will overlook the recommended hygienic practices for eggs.
Aug-Sep ’17
H Y G I ENE
bakery revie w to prevent cross-contamination. Some of which are following: • Egg handlers must wash their hands with soap after handling raw egg/s and also clean surfaces and utensils with soap which have come in contact with raw egg/s during their handling of egg/s. • Containers that have been used to process raw eggs must not come in contact with other ready-to-eat food • Segregate eggs in the grocery bags It is not a wrong observation that people in general do not wash their hands after handling eggs or even after breaking raw eggs when cooking. This is probably because of the simplistic perception that eggs are generally safe. They could be safe to intake only if they have been cooked properly, which means that they must be cooked till their yolks and whites develop firmness. Dishes that contain eggs as ingredients must reach an internal temperature of 160 degree Fahrenheit. It is the requisite temperature for destruction of salmonella through cooking. Besides cooking eggs thoroughly, there are other food safety practices that you need to follow when handling eggs, in order
when shopping and in the refrigerator when storing them • Temperature of the refrigerator must be maintained at 33 to 40 degree Fahrenheit for storing eggs • If eggs are left outside after refrigeration then they need to be used within two hours or else they need to be discarded • Refrigerate eggs only after they have been washed • It is advisable not to eat raw eggs.
About the Author Dr. Saurabh Arora has invented a patented nano technology based delivery system for curcumin; the active constituent of turmeric. He has a number of national and international research publications and patents to his credit. Heading the testing laboratory and research business at Arbro and Auriga for close to 10 years, he has designed and set up four state-of-the-art testing laboratories in New Delhi, Baddi and Bangalore. He has also established Food Safety Helpline (www. foodsafetyhelpline.com), a one-stop solution for the people in the food industry to stay up-to-date with, and understand and implement the requirements of the Food Safety and Standards Act and the Food Safety and Standards Authority of India (FSSAI).
Facilitating Bakeries with Finest Equipment Best International Brands Under One Roof
Dough Sheeter & Spiral Mixer
SP 200
SP 34
SP 60
Ice Cream Churner
Spiral Mixer
SP 800
BakermanConvection Oven
Bakery Equipment
Bread Slicer
Quick ChillChiller & Freezers
Pizza Oven & Bakery Oven
AMWDisplay Unit
Combi Oven
ALLIED METAL WORKS Admn. Office : AJ-4C, Shalimar Bagh, Delhi-110088 Phone. : 27472155, Telefax : 011-27473455 Works : Plot No. E-23, Sector-3, D.S.I.D.C., Industrial Area, Bawana, Delhi - 110039, Phone : 09810159353, 09871666994, E-mail: allied@alliedmetworks.com Branch Office : P.No. 356 Saheed Nagar (Ground Floor) Bhubaneswar-751007, Mobile. : 09811759353 Tel. : 0674-2542038 E-mail: alliancemerchant.bbsr@yahoo.in
Visit us at : www.alliedmetworks.com
Aug-Sep ’17
51
P R O D U C T
P R EV I E W
b akery revie w
CONVEYOR PIZZA OVEN
SpaceCombi
For the first time made in India, Conveyor Pizza Oven can be seen at AKASA. The company has been feeding the food industry with supreme quality Indian products. Akasa Conveyor Pizza Oven is a compact, sleek and elegant product delivering excellent quality pizzas in minimal time. From this equipment one can get pizzas which are crisp as well as retain necessary moisture with its variable top and bottom loads. Its forward and reverse operation enables ease in usage of the oven. Its air-cooled sides keep the exterior cool to the touch. The equipment also has adjustable belt speed to control the baking of pizzas. It has top and bottom heating control for best desired results. It precisely regulates the
Many professional Chefs appreciate the multifunctionality and user- friendliness of a modern combi steamer. However, some of them don’t have sufficient room in their kitchen or they need their combi steamers situated suitably for front cooking and at serving stations, where every centimetre counts. With the space saving SpaceCombi models, MKN offers a professional solution which is specially geared to these conditions. The SpaceCombi is only 55 cm wide, yet still comparably equipped to larger models. The state-of-the-art MagicPilot touch & slide operating concept with information steps and Favourites function, the automatic cleaning system WaveClean and the consumption display GreenInside are just a few examples of useroriented features which make the SpaceCombi a high performance professional appliance. In addition, despite its slim width, it offers astounding capacity: 6 x 1/1GN in SpaceCombi Compact and 6 x 2/3 GN in SpaceCombi Junior. Analogous to the FlexiCombi, the SpaceCombi is also available in the MagicPilot and Classic versions. So every user can decide for himself or herself whether he/she wants to operate his/her combi steamer similarly to a smartphone; using easy touch and swipe gestures or would they prefer a classical control system.
heating elements for perfect baking every time. The equipment saves up to 20 percent on energy consumption. Moreover, the equipment is very user-friendly with indicator lights and high insulation fiber wiring and is easy to clean. It comes with detachable drip tray.
AKASA International info@akasainternational.in
MKN INDIA mdas@mkn-india.com
Freshly Baked Waffles
Your Baking Solution Partner
Rodaaji has launched a new concept for freshly baked Waffles in hotels breakfast offerings. Fresh Waffles add fun to the breakfast, offering unique experience for the customers. Children specifically enjoy the option of having a fresh baked Waffle. Waffles are slowly becoming a staple in the breakfast as their popularity has grown immensely. Guests and customers are beginning to look for Waffles as an option. Fresh Waffles are large and filling in nature. As a result, guests eat only one Waffle and this decreases consumption cost per guest. Cost of Waffles is only approx. Rs. 27 as compared to other frozen offerings which are also approx. Rs. 32 but are 3 times smaller so guests tend to eat more, thereby raising food costs per guests. The Waffles are made with fresh & natural ingredients with fewer additives than many other breakfast items and are lower in sugar, salt, and fat. The Waffles are made with malted barley wheat which has a natural digestive so hotel guests fully digest their breakfast. It provides needed energy which will help guest lead a productive day. Moreover, the Waffles offer superior aroma, flavour and taste! Hotels just need minimal space requirements and do not require any freezer space. This cuts down on food preparation and the kitchen employees’ as well as cook’s time to concentrate on the preparation of other breakfast items. In many cases, the fresh Waffle offering has helped cut down cost because other (bread like/ or redundant items) can be removed from the breakfast menu which do not directly influence score cards. Fresh Waffles are delicious and are egg less & non GMO.
Can’t find the ideal icing nozzles or cake moulds? Do you get frustrated searching for baking supplies & accessories? ‘NOOR’ is a reputed brand for wholesale & retail cake and food decorating equipment. Noor is a family-run bakery supply store based at Mumbai, They cater to the bakery industry in India & abroad. They have a varied selection of bakeware, moulds, paper goods for the commercial bakers, chefs, home bakers & hobby bakers. With over 50 years’ experience in industrial units they have moved to retailing units too. They offer the very best prices for traders & retail section. Noor is the authorized dealer for Food Grade Mild Steel (aluminum coated steel ideal for baking). This ensures than the baking equipments are durable & will not rust easily. Their newly renovated showroom is bursting with cake decorating tools, baking equipment & more. They are wellequipped with just about everything you can imagine for making, baking & decorating purposes. Items to look out for are Icing Nozzles, Icing Bags, Baking Pans & Trays, Airbrush, Cutters, Tools & Accessories, Sugarcraft Equipment / Tools. Being constantly aware of the latest trends in the bakery industry they look forward to supplying you with the best & latest quality equipment& tools.
Rodaaji Company contact@rodaaji.com
New Maharashtra Mechanical Works noor786110hotmail
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.
52
Aug-Sep ’17
Aug-Sep ’17
53
A D VE R T I S E R ’ S I N D E X
b akery revie w
ASK FOR YOUR
2017 Hotel & Institutions Buyers’ Guide
TODAY! The 2017 Hotels & Institutions Buyers’ Guide provides comprehensive information on more than 8000 products and over 5000 companies. It is the only editorial driven guide, providing latest updates and trends on the products & services. To get your 2017 Hotels & Institutions Buyers’ Guide contact our office or e-mail us.
Hammer Publishers Pvt. Ltd.
206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-45084903, 45093486, 25704103 E-mail: info@hammer.co.in
A dvert i ser ’ s Inde x Company
Page No.
AK ASA INTERNATIONAL
37
KPL INTERNATIONAL LTD.
01
ALLIED METAL WORKS
51
madhav enterprises
55
APPLE bAKERY MACHINERY PVT. LTD.
47
neena enterprises
18
bunge india pvt. ltd.
15
PLAST INDIA 2018
21
cremica food industries ltd. BC DKG SALES PVT. LTD.
19
EURO FOODS PVT. LTD.
07
European food india pvt. LTD.
41
Europain 2018
43
Food ingredient asia 2017
39
frigorifico allana private ltd.
09
INSTITUTE OF BAKERY & PASTRY
33
SATELLITE PLASTIC INDUSTRIES
14
SAVENCIA FROMAGE & DAIRY INDIA PVT. LTD.
11, 17
rans technocrats (INDIA) PVT. LTD.
bic
remington steel arts
35
Rich graviss products pvt. ltd.
31
sigep 2018
45
Solutionz consulting
16
stec hotelware
23
tropilite foods pvt. ltd.
29
UBM India Pvt. Ltd.
53
veeba foods
fiC
SHANGHAI WORLD OF PACK AGING
49
WINDSOR CHOCOLATE
27
jawla advanced technology
13
product preview
52
* BC - BACK COVER
54
* FIC - FRONT INSIDE COVER
* BIC - BACK INSIDE COVER
Aug-Sep ’17
Aug-Sep ’17
55
I NTE R V I E W
bakery revie w
The Creative Team Player By Sharmila Chand
Having 16 years of experience with well-known hotels and resorts, Chef Sukanta Das, the Executive Pastry Chef, JW Marriott Hotel New Delhi Aerocity, began his career with Renaissance Mumbai Convention Centre Hotel and Lakeside Chalet, Mumbai — Marriot Executive Apartments. After working there for three-and-a-half years, he moved to Seychelles and joined Lemuria Resort. He then moved to Shangri-la chain, in Muscat. He returned to India to join Taj Group where he worked for almost five years in two different properties of the group. He then worked with Radisson Blu Plaza Delhi Airport and Shangri-La’s —Eros Hotel, New Delhi as Executive Pastry Chef. Throughout his career he has been part of many openings and refurbishments of restaurants and pastry shops. Sukanta loves playing with different ingredients and recipes. He wants to be known by his products and not by the brand he works for. He believes in sharing knowledge and experience to develop people in his team. The excerpts of the interview follow: What is/are the current trend/s in the Indian bakery industry? These days, the bakery/confectionery standards in India can be found at par with those of the international standards. Customers are now very conscious and knowledgeable about the products they are buying. Looking at the customer point of view, we can say that their preferences are now more fashionable in terms of flavour, textures, and colour. Simple presentation, small portions, combination of colour and texture with meaningful taste are what the guests are looking at in the Indian bakery and confectionery industry these days. Healthy lifestyle is one major factor in today’s consumers’ life, and so sugar-free, glutenfree, mix grain bakery products are required now. Healthy sugar-free, gluten-free products now have a very high demand among the consumers. As a Pastry Chef, besides making creative desserts, nowadays one needs to have creative ideas for packaging as well.
Did you become a Pastry Chef by design or default? I learned from Chefs while watching them make desserts with attention to detail. While watching them I started to enjoy those moments and that enjoyment developed my interest, which induced me to become a Pastry Chef.
Who are your idols; who all
56
have inspired you? I have come across many Chefs during my career and each of them has made his/her contribution to make me what I am today.
What is/are your hot selling bakery item/s? At Delhi Baking Company, our focus is on serving authentic and innovative bakery products. We believe in using quality ingredients and freshly made products. Our strength is in hand-crafted chocolates, cakes, gelatos, customised sandwiches to name a few.
What about the health quotient? How do you take care of that aspect? We believe healthy bakery means quality ingredients, best possible recourses, focus on perfection and a hygienic environment.
What is/are your favourite tool/s and why it is so?
imported. Bakery equipments and tools play a big role but are very hard to get locally. We usually import all equipments and that itself poses a big challenge in terms of cost of production.
What do you like about your job? I like the fact that my job presents a very creative platform where one has the freedom to do something different every day.
What you don’t like about your job? I don’t like unorganised things in the department.
What is your working philosophy? I believe in self-discipline on the job; on 100 percent adherence to process and technique, which facilitates to make your products perfect. I also believe in sharing my knowledge and skills with my colleagues.
Spatulas and whisks are my favourite tools as they both have very important role in the baking process.
How do you like to de-stress?
What are the challenges you have to face in your day-to-day job? Please name three of them and explain
Lastly, what is your mantra for success?
Getting skilled Chefs and retaining them is one of the main challenges in this industry. Getting quality ingredients is a challenge as most of the ingredients we currently use are
Playing with my kids and spending time with family help me to de-stress.
Respect what you are doing, respect your team mates, strengthen your team work. Motivate yourself to do better every day, take criticism positively to improve your skills. Lastly, have a work-life balance. n
Aug-Sep ’17
DELENG/2011/39507
78
Hammer Food & Beverage Business Review
Aug-Sept ’17