Feb-Mar ’19
Hammer Food & Beverage Business Review
73
Aug-Sep ’19
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E d i t o r i a l Publisher cum Editor
Rajneesh Sharma
rajneeshhammer@gmail.com
Resident Editor
Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design
Hari Kumar. V Abhishek Singh Rathore Production Assistant
Jyoti Gupta
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T
he growth in Cafés market in India has led to the proliferation of bakery products. Thus Coffee is becoming more popular
in India. However its popularity in India varies, depending on the region. Coffee is not just being consumed as a beverage but it is also being used in several bakery products. The cover story finds that how more people have started patronizing the coffee houses for the love of coffee. The market is witnessing the rise in consumption of bakery items due to western influence in this sector. Bakery products require proper packaging for their
E-mail: info@hammer.co.in
shelf life. The business story tells why an attractive packaging
© 2019 Hammer Publishers Pvt. Ltd. No part of the publication may be reproduced, stored in retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of the publisher.
is essential for bakery business to attract consumers. One of
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.
is choosing what kind of bakery items one can have as part
Editorial Policy: Editorial emphasis in Bakery Review magazine is on educational & informational material specifically designed to assist those responsible for managing Bakery & Confectionery business. Articles are welcome and will be published on the sole discretion of the editor. Disclaimer: The editor and publisher believes that all information contained in this publication are correct at the time of publishing. Content published not necessarily are the opinion or view of the editor and publisher. Editor and publisher declines any responsibility for any action taken based on the information contained in this publication, including liability for error or omission.
the most satisfying decisions in the wedding planning process
of special wedding menu. The feature story talks about what are the new trends in bakery wedding menu. The rising healthconsciousness in consumers has created a market for healthier products including brown, multi-grain, and whole wheat bread. The product section discusses what is in offering for the discerning consumer.
Annual subscription rate within India is Rs. 600 and for overseas it is US $110, for surface mail. Single issue is available for Rs. 100 in India and US $25 for overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.
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18 COVER STORY
Raise a Toast to the Cup that Cheers
26 BUSINESS
04
Event
08
News Scan
16
Report
40
Product Preview
44
Interview
Intricacies of Packaging
32 FEATURE
departments
Stealing the Show at Wedding Banquets
36 PRODUCT
Sneaking Healthy Ingredients Into Cookies
38 INGREDIENT
Aug-Sep ’19
Red, Sweet and Juicy
Cover Pic: Mae Mu on Unsplash
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E V E N T
the
BAKERY REVIEW
Third Edition*
PASTRY
UEEN
27-28 July 2019 Whitecaps International School of Pastry - Bangalore.
Attention PASTRY QUEEN 2019 Are youINDIA a 30 November-01 December Indian School of Hospitality, Gurugram Lady2019, Pastry Chef? Chef Sanjana Patel Pastry Queen India 2015
Entries Open for
Categories of the Menu Chef Eureka Araujo
Pastry(Including Queen IndiaPastillage) 2017 Sugar Display - 1 No. (Min Height 120 cm) Chocolate Cake - 2 No. Identical Cakes - 1 for Judging, 1 for tasting (1000 - 1200 Gms) D e s s e r t B a s e d o n Ta r t ( S i n g l e portionIdentical Pcs.) - 6 no. (1 for Buffet, 3 27-28 July 2019, Whitecaps International School of Pastry - Bangalore. for Jury, 1 for Jury Committee, 1 for Picture) (70 - 100 gms) Pastry Queen India is lauded as a major platform for talented Indian Women's Pastry Chef Professionals. An Mini Pastry Finger Ring - 10 No.- Identical opportunity to share experience & a platform for growth for female chefs who work with elegance & style to Pcs. (1 for Buffet, 3 for Jury, 1 for jury demonstrate to the world the professionalism in the International pastry making sector. Committee, 1 for Picture, 4 for Media Jury ) (15-20 gms) Dessert in Glass - 6 No. - Identical Pcs. (1 for Buffet, 3 for Jury, 1 for Jury Committee, 1 for Picture)(100-150 gms)
Pastry Queen India 2019
The 2019 winner will represent India at Ladies World Pastry Championship for the title ‘The Pastry Queen 2020' At SIGEP, Rimini, Italy in January 2020 After concluding two successive Pastry Queen share experience & a platform for growth for The participant have proficiency in Sugar India (PQI) in the year 2015 & 2017, in which female chefs who work with elegance & style to Art (Boiling of Sugar, Casting, Pull Sugar, Blown Apply / Call: the winners were Chef Sanjana Patel & Chef demonstrate to the world the professionalism in Sugar, Ribbons, Figurines, Flowers, Pastillage) sanjayhammer@gmail.com Eureka Araujo, who also represented India the International pastry making sector. and Chocolate Sculpture, Chocolate Pralines, +91-9811136837 Judged by Influential Pastry Connoisseurs - contemporary Chocolate Baked Cakes, Mini at “Ladies Worlds Pastry Championship” at Sigep Italy 2016 & 2018, Hammer group Parvinder Singh Bali (OCLD), Manisha Bhasin Pastries, the Dessert on a Plate & the Dessert Eligibility Criteria: along with Italian Exhibition Group (IEG), (Corporate Chef, ITC Hotels), Avijit Ghosh in aworking Glass. in an organisation of The primary selection is open for Indian professional Lady Pastry Chefs currently actively (Corporate Pastry Hotels), Arvind Chef The Organiser of SIGEP show, and21Epicure Frozenproficiency competition theme for this repute above years, having in Sugar Art i.e.Chef, SugarLeela Sculpture (Participating should have a good exposure in year is - “The Boiling of Sugar, Casting, Pull Sugar, Sugar, Ribbons, Flowers, Pastillage) and KumarBlown (Whitecaps), the Figurines, highly accredited Foods & Beverage & Indian School of Hospitality Genius ofChocolate LeonardoSculpture, da Vinci”. The theme must Chocolate Pralines, contemporary Chocolate Baked Cake, Mini Pastries, the Dessert on a Plate & the Dessert in a Glass. competition will serve as the competition to be illustrated by combining sugar & pastillage (ISH) brings third edition of the event. (Contestant & her Mentor). harmoniously in the required creation. The hunt is now on for Pastry Queen India pre-select One Team Organised by: The 2 days competition, which will take place 2019, who will represent India for "The Pastry Invitation is on for the candidates to on 30 November-01 December 2019 at Indian Queen" – Ladies World Pastry Championship participate. The deadline is October 15, 2019. 41 during SIGEP show in Rimini, Italy, to be held School of Hospitality (ISH) , Gurugram, is open For further information and participation for the primary selection for Indian citizen who contact: Sanjay Anand on 18-20 January 2021. 18 22. 01. 2020 RIMINI Expo Centre ITALY Pastry Queen India is lauded as a major are above 21 years of age, and is a professional Mob: +91 9811136837 platform for talented Indian Professionals female pastry chefs currently actively working E-mail: sanjayhammer@gmail.com www.pastryqueenindia.com * The Pastry Queen India happens once in 2 years Women Pastry Chefs. It is an opportunity to in an organisation of repute. Visit: www.pastryqueenindia.com st
Organised by:
TV Channel Partner:
Supported by:
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Aug-Sep ’19
Brought to you in India:
EURO FOODS PVT. LTD. Head Office Delhi: 546/547, 5th Floor, DLF Tower, Shivaji Marg, New Delhi - 110015, India Tel: + 91-11-45579574 / 45579576, Mobile: 91 9560944889/ 9999785486, Email: delhisales@eurofoods.co.in Branch office: 401-C, 4th Floor, Hyde Park, Saki Vihar Rd. Opp. ANSA Industrial Estate, Andheri (E), Mumbai- 400 072, INDIA, Tel: + 91-22-2857 5629 / + 91-22-2857 5677, Mobile: 7506003409 / 7838885219, Email: mumbaisales@eurofoods.co.in
Aug-Sep ’19
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www.eurofoods.co.in, info@eurofoods.co.in
E V E N T
BAKERY REVIEW
EVENTS’ CALENDER Fi Asia 2019 11-13 September 2019 BITEC, Bangkok, Thailand www.fiasia-thailand.com
Hostmilano to showcase the storytelling of Iginio Massari What does the future hold for pastry? What role will technology play? What can we learn from the biggest international pastry chefs? But above all, how can we effectively “communicate” all that is sweet, especially at the high end of the market? All the secrets of the “storytelling” of Third Millennium Pastry will be revealed at Hostmilano (at fieramilano, from 18 to 22 October 2019) illustrated, but above all told, by the Master of Italian master pastry chefs: Iginio Massari. In collaboration with the leading international HoReCa exhibition, a chef who, for so many, is the true representative of Italian pastry abroad, will bring to life one of the “symbolic” events of Hostmilano. A five-day show, seminars and tastings with global pastry stars, with a title that speaks for itself. The brand new event, “Pasticceria di lusso nel mondo by Iginio Massari” (Luxury pastry in the world by Iginio Massari) is un-derway A simple, linear format, but one which is sure to hold the attention of professionals and sector operators for the duration of the event. Under the constant supervision of the Master, who will not only be present throughout “Pasticceria di lusso nel mondo”, but will also personally deliver several of the demonstrations and talks, the HostMilano event will also feature appearances from over 20 of the world’s most famous pastry chefs. Each of them - “I chose them all personally, it is a great honour for me to be a primus inter pares in this situation”, Massari is keen to stress - will have a 1 hour slot, between the show cooking in the very truest sense of the word, and the tasting. “The goal we are setting ourselves”, adds Massari, “is to effectively communicate what it means to make luxury pastry today. Although, as far as I am concerned, high-quality pastry must always be available to everyone”. No improvisation and space only for professionals who love detail and “beauty”. In short, the pastry in the Third Millennium will not only be “good”, but will see the definitive victory of ingredients such as competence, technical ability and creativity. The words of Iginio Massari, who also feels, however, that all of this, alone, is not enough: “Without proper promotion, one does not go anywhere. Things have changed compared to the not so distant past, when word of mouth alone worked very well. Today we must insist on everything that is communication... without of course forgetting the combination of technology and innovation”.
With the SMART Label Host Innovation award, excellence returns to centre stage Technology and innovation. A combination that has always been part of Hostmilano’s DNA and that will also be the main theme for the SMART Label, Host Innovation award this October, the competition dedicated to excellence organised by Fiera Milano and HostMilano, in collaboration with POLI.Design , Consortium of the Politecnico di Milano under the patronage of ADI - Italian Association for Industrial Design, which this year has already set a new record, receiving 216 applications, up from 176 in 2017. But that’s not all, because the 2019 event will also feature Iginio Massari himself - the chef has been invited to join the panel of judges alongside national and international professors, professionals and experts in design, hospitality and energy saving, to select the most promising products, services and candidate projects based on several key elements: the product or service efficiency, the product performance or service usability, technological innovation and user benefits. Over the last three editions, the SMART Label Host Innovation Award has presented over 150 prizes and 20 special mentions to key players in Italian and international hospitality.
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Food & Hotel India 2019 18-20 September 2019 Bombay Exhibition Centre, Goregaon, Mumbai www.foodandhotelindia.com SIAL India 19-21 September 2019 Pragati Maidan, New Delhi www.sialindia.com ANUGA 2019 5-9 October 2019 Cologne, Germany www.anuga.com Fi and Hi India 2019 22-24 October 2019 Bombay Exhibition Centre, Goregaon, Mumbai www.figlobal.com/india International Baking Industry Exposition (IBIE) 7-11 October 2019 Las Vegas convention centre, NEVADA www.ibie2019.com SIAL Middle East 10-12 December 2018 Abu Dhabi National Exhibition Centre ADNEC, Abu Dhabi, UAE www.sialme.com Sigep 2019 19-23 January 2019 Rimini Expo Centre, Italy www.en.sigep.it/ SIRHA 2019 26-30 January 2019 Eurexpo, Lyon, France www.sirha.com/en Gulfood 2019 17-21 February 2019 Dubai International Convention & Exhibition Centre, Dubai www.gulfood.com
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BAKERY REVIEW
Starbucks Plans to Add Over 30 Stores to India Portfolio Tata Starbucks, the 50:50 joint venture company between Tata Global Beverages and Starbucks Coffee of the US, is reportedly planning to open more than 30 stores in India this year. The coffee chain last year added 30 stores to its India portfolio, but seeing a surge in demand for its products, the company now appears to be going aggressive in its expansion spree. While venturing into new cities and adding stores in others, the company will continue to open stores in cities like Chennai, Bengaluru and Hyderabad -- places where it already has a formidable presence. Besides opening new stores, the coffee chain is also focusing on increasing its product portfolio. And in states like Gujarat, it is planning to add more vegetarian items in the menu.
Choko la Opens New Store in New Delhi Choko la, a premium chocolate shopping destination, expanded its wings in the heart of New Delhi with the launch of an all new store. Located in GK-II in New Delhi, the outlet promises a medley of delights to satiate your sweet tooth. Choko la was founded in 2005 by Vasudha Munjal with the vision to offer beautifully handcrafted and delicious premium chocolates in India. Spread over about 800-1000 sq ft, the GK II store is constructed in an authentic café layout and will be Choko la’s largest venture by size. Besides its chocolates and cakes, the hot chocolate is the most special delicacy in Choko la’s menu. It has also introduced a new set of beverages and the healthy super food range that offers soups, salads and quinoa-based dishes, along with vegan and gluten-free options thereby widening its offerings to adapt to the emerging demand of young millennial. “We are certain our new boutique will appeal varied sensibilities in the capital city and we will continue to widen our horizons in near future with offline stores and various offerings under one roof,” said Vibhu Mahajan, Chief Operating Officer, Choko la.
Domino’s Pizza now in Agartala Expanding its presence in the North-East, Domino’s Pizza, the market leader in chained pizza segment in India, launched its first restaurant in Agartala, the capital of Tripura, in August. Located at the City Centre in Paradise Chowmuhani, the newly opened restaurant will cater to the Domino’s lovers who had been waiting for the brand to come to their hometown. “We are delighted to launch our first Domino’s Pizza restaurant in Agartala today. Being the second-largest city in North-East India, Agartala is a key market for us and presents a great potential for the brand’s growth as we further increase our network in the region,” a Domino’s Pizza spokesperson said on the launch of the outlet. As of June 30, 2019, Domino’s Pizza is present in 276 cities with a network of 1,249 restaurants across India. In North-East, the brand is already catering to its customers in 12 cities and with this launch, it is now present in 13 cities. “Over the last 20 years, Domino’s has established itself as a pizza delivery expert and has earned a loyal customer base across the country through its delicious pizza offerings, exceptional customer service and unmatched value. We look forward to serving hot and lip-smacking pizzas to our customers in the city with the same passion, hoping to give them a great pizza experience,” the spokesperson added.
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BAKERY REVIEW
YOKU MOKU introduces eggless cookies YOKU MOKU, the Japanese confectionery brand, which had made its entry in India 2 years back, through Liberty Group’s Liberty Luxuries, have now launched their first ever range of egg-less cookies especially crafted for the Indian market. DCB – (eggless) cocoa cookies with white chocolate filling inside and DBL – (egg-less) butter vanilla cookies doubled with milk chocolate inside, the delectable cookies that melts in your mouth comes in lovely pastel colored packing. Since the Indian market is very sensitive about egg in confectionery, YOKU MOKU has specifically crafted the cookies without egg, exclusively for the Indian market. It took almost two years for YOKU MOKU to come out with eggless version that matches up with the taste and quality as of the existing products. After many test productions and sampling, the new variation of cookies is all set to launch in India. “India has been one of the fastest growing markets for the brand and the last two years have been remarkable. Customer Satisfaction is a key driving force and we aim to keep exceeding expectations. Keeping in mind the culture and the upcoming festive season of India, Yoku Moku is introducing eggless cookies which is now the perfect gifting option.” said Ms. Naoko Wada, Manager-International business, Yoku Moku.
Akiva launches peanut butter in 3 new flavours Akiva Superfoods has recently launched peanut butter in three new flavours. Akiva’s rich nutty taste of Peanut Butter comes enhanced with scrumptious additions. Akiva Superfoods has launched this globally loved snack and superfood, in flavourful co m b i n at i o n s – C re a m y, Crunchy, Dark Chocolate and for the very first time in India, the unique Matcha Peanut Butter (a fine, high-quality green tea loaded with antioxidants). This range is guilt-free, power-packed with 145 grams of protein per jar, and versatile as well; delivering your dose of daily goodness. The Crunchy Peanut Butter is made with fresh peanuts. It contains yummy bits of roasted peanuts coated in smooth nut butter. Packed with 145 grams of protein to give your diet the metabolic kick it needs. With the low sugar content, you can enjoy your snacks, shakes, and desserts without a shred of guilt. The Dark Chocolate Peanut butter is made with fresh peanuts and luscious dark chocolate, this chocolatey nut butter is healthily addictive. India’s first Matcha Peanut Butter is made with fresh peanuts and the superfood, matcha. This nut butter brings together two superfoods in one lip-smacking bite. Akiva Superfoods’ Matcha Peanut Butter does not contain any additives like food coloring or hydrogenated oils.
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Restaurants Spar with Food Aggregators over Deep Discounts The restaurants industry came together in August to raise concerns about various issues due to the behaviour of food service aggregators like Zomato and Swiggy. Chief among these issues was the practice of deep discounting, which led to the creation of a bargain hunters and started hurting the bottom lines of the restaurants. It has actually been sometime since food aggregators started offering their customers heavy discounts. Restaurants have protested such practice by food aggregators form time to time. But they did not raise the concerns in one voice until Zomato introduced “infinity dining” for its Gold members in late July. The programme allows Zomato Gold members to order anything and everything they want from the entire menu of a restaurant partner with unlimited servings of the member's favourite dishes for the same price that he/she would spend on a typical two-course meal. This finally gave way to the #logout movement led by the NationalRestaurant Association of India (NRAI). “Dineout, EasyDiner,Magicpin, NearBuy, Zomato, etc. are resorting to unjust practices andhurting our business. We have no option but to #logout as a mark of our protest,” NRAI said, while calling for #NoCoupons, #NoGold,#NoPassport, #NoPin and #NoPrime. The call for logout led to nearly 2,000 restaurants pulling themselves out of the dine-in services of the food service aggregators. Responding to the #logout campaign, Zomato CEO Deepinder Goyal said, “The logout campaign as it seems now, is driven by Rahul Singh (President, NRAI), along with participation of a few large restaurant owners, to use the NRAI platform to sabotage aggregators and benefit themselves.” The NRAI President alleged that the food service aggregators were spreading the “epidemic” of deep discounting and that the customers were needed to to be “deaddicted” from discounts. The Federation of Hotel & Restaurant Associations of India (FHRAI) also wrote to the food service aggregators, while pointing out their unethical business practices and urging them to review some of their schemes. Among other issues that the restaurant industry raised included erratic commission charges, forced fleet services, differential terms and services for onboarding eateries, forced fleets ervices, private labels run by aggregators and data masking of customers. Finally, the restaurant industry and the food aggregators decided to talk out their differences. On August 29, after a meeting with NRAI representatives, the executives from Zomato and Swiggy reportedly agreed to makesome changes to their programmes. "NRAI deliberated eight critical issues pertaining to the online delivery space with two key aggregators, Swiggy and Zomato. Both of them deduced issues of deep discounting, high and uneven commission charges, data masking and mandatory bundling of services which are crippling the restaurant industry. There is an in-principle agreement to resolve these issues within a specific timeline," Anurag Katriar, Head of NRAI Mumbai Chapter, said in a statement. In the meeting, the two parties charted the roadmap to solve the contentious issues. NRAI is likely to hold further discussion with the two majoraggregators in the second half of September.
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BAKERY REVIEW
Lavazza Brings Qualità Oro Lavazza has introduced a unique symphony called Qualità Oro - a blend for those who love to savour a good coffee, to coffee lovers in India. Qualità Oro is Lavazza’s first coffee blend. Launched in 1956, it has been handed down from father to son for over 60 years. The Qualità Oro is the master of all coffees, a unique combination of 6 varieties of Arabica beans from amongst the finest of Central and South America, are expertly crafted and perfectly blended to create a distinct and extraordinary coffee symphony, that creates the most pleasurable of coffee experiences. The selection of the best Arabica beans infuses an unmistakable Central American flavour of fruity notes blended with sweet Brazilian aromas. The result is a smooth and aromatic experience which is both sweet and refined. “We are pleased to introduce Qualità Oro to India. This blend is our very first - a symbol of Lavazza’s ability to combine tradition and innovation, with stellar results.” Says Jai Ganesh Ramnath, Managing Director, Lavazza India. “Drinkers of our Qualità Oro coffee will experience something truly special and have the opportunity to be real coffee connoisseurs. Lavazza is proud to allow this experience for consumers from the comfort of their own homes.” You can enjoy the coffee the way you like it: aromatic and ristretto, preparing it with the moka pot, or intense and lungo using the filter or the French press. Indulge with 100% Arabica lavati, the gold standard of beans that are carefully sorted and washed using a method reserved for only the finest coffees. Qualità Orois an outstanding example of Lavazza’s art of blending, to create remarkable and exquisite coffee blends and to create an exceptional taste experience every time.
Adnaan Shaikhis new Pastry Chef at The Westin Hyderabad Adnaan Shaikh has been appointed as the Pastry Chef at The Westin Hyderabad Mindspace. Bringing with him an experience of over 11 years of proficiency in the areas of bakery, pastry and confectionery, he possesses an array of skills, knowledge, and expertise par excellence. He performs with the vision to innovate and excel. Prior to his appointment Adnaan worked with TGB Baker and Confectionery, Ahmedabad and with St. Regis Hotel, Mumbai as a Sous Chef in Bakery and Pastry. With a bachelor’s degree in Hospitality Management from the University of Mumbai, Adnaan started out his career as a Commi and quickly moved up the ranks to Chef de Partie and a part of the prestigious pre-opening team at Park Hyatt, Jeddah.
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Typhoo launches ‘Organic’ Green Tea Typhoo, Britain’s iconic tea brand since 1903, steps up its Green Tea range and offers ‘Organic’ green tea. Keeping in sync with the growing consumer preference and creating a sustainable global environment the brand has converted its wide range of Green teas into all pure Organic variants. An addition to Typhoo’s organic herbal infusion range, the Organic Green Teas from the brand are selected and blended from the finest estates and offer a natural and sustainable alternative giving the purest form of the blends. The brand offers four of it’s most popular variants of green tea into organic blends, tapping into the growing category of green tea. The Typhoo Organic Green Tea range comprises of Natural Green Tea, Lemongrass Green Tea, Tulsi Green Tea and Lemon & Honey Green Tea. Selected from the finest organic tea estates, Typhoo’s Organic Green range contains antioxidants, catechins, polyphenolic compounds that are used to exert numerous protective effects. Typhoo is popularly known for using natural ingredients and blending them such that to give a wholesome experience to its consumers. The ingredients blended are known to have benefits like natural detox, weight management, immunity booster, enhancement of memory and focus. Typhoo’s Green Tea blends induce calm, boost energy level and endurance along with refreshing flavours. After rigorous research, the brand has upgraded its green tea range to provide more nutritional value to consumers.
Use of Trans-fat Free Logo Voluntary: FSSAI India’s food regulator, the the Food Safety and Standards Authority of India (FSSAI), which is committed to phasing out the use industrial trans-fats gradually, is making the use of trans-fat free logo on food items voluntary. In a letter to state governments, the food regulator said that those food business operators who use trans-fat free fats oils and do not have industrial trans-fat more than 0.2 gram per 100 gram of the food can use the trans-fat free’ logo on food items. “The use of trans-fat free logo is voluntary,” FSSAI) said, adding that the food business operators must comply with the requirements laid out in the Food Safety and Standards (Advertising and Claims) Regulations 2018. Consumption of industrial trans-fat has been linked to cardiovascular diseases and other related ailments. They are formed during hydrogenation of vegetable oils and other processes such as heating of oil at high temperature and bakery shortening and in vanaspati, it added. India is committed to eliminate industrial trans-fats in fats/oils and in foods containing fats or oils in a phased manner, FSSAI said in the letter. The trans-fat content in fats and oils has already limited to five percent and the notification to further reduce it to three percent by 2021 and to two per cent by 2022 is under process. The regulation is also being extended to food products having fats or oils, the FSSAI said.
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BAKERY REVIEW
Pierre Hermé is appointed President of the Coupe du Monde de la Pâtisserie The Coupe du Monde de la Pâtisserie Club has appointed Pierre Hermé as the new President of the Coupe du Monde de la Pâtisserie contest. Pierre Hermé started out in the trade by working with Gaston Lenôtre before imposing his unique vision and its creations, including subtle associations such as rose and litchi that he uses for his Ispahan rapsberry dessert. He also revolutionized traditions and in the early 2000s he became a reference for the pastry industry worldwide. It is both for his genius pastry talent and international standing that Pierre Hermé has been chosen to officiate as President of the Coupe du Monde de la Pâtisserie. This competition has revealed over the past 30 years the best young talents such as Christophe Michalak, Angelo Musa, Quentin Bailly or more recently Etienne Leroy, Pierre Marcolini, all winners of the World Cup. His commitment to the pastry trade will help to reveal the talents of tomorrow. Pierre Hermé walks in the footsteps of Gabriel Paillasson, the man who dedicated his life and career to the gourmet sweet arts and founded the contest 30 years ago. Gabriel Paillasson is the holder of two ‘Meilleur Ouvrier de France’ distinctions and has been instrumental in ensuring that the Coupe du Monde de la Pâtisserie has become a prestigious contest that is acknowledged by all today, which he becomes Honorary President. Pierre Hermé will undoubtedly perpetuate its fundamental values including excellence and the sharing of skills and knowledge. The next step of the Coupe du Monde de la Pâtisserie contest is the European Selection, the 12 and 13 January 2020, during the Europain trade fair in Paris.
Packed Food Items May Have to Carry Expiry Date Along with the “best before date”, packaged food items may soon have to declare “expiry/ use by date” as the Food Safety and Standards Authority of India (FSSAI) is reportedly considering such a move in a bid to empower consumers and enable them to bargain for products that are safe to consume even after crossing the “best before date”. The addition of the “expiry date” is expected to extend the shelf-life of the products and reduce food wastage. This is because retailers generally return the food items that cross the “best before date”, leaving companies with no option but to destroy such products. Many retailers tend to clear products before the “best before date” by giving offers and discounts. The addition of “expiry date” will enable consumers to take informed decision in such cases.
Aug-Sep ’19
Toasting & Steaming Solutions Toasting
Antunes is a recognized leader for toasting because of our rapid toast technology that revolutionized the foodservice industry. By producing a perfectly golden bun in as little as 10 seconds, our products obsoleted batch toasters and allowed operations to build and serve sandwiches on freshly toasted breads without causing any delay. Today, Antunes has more than 100,000 units in operation throughout the world. For buns, bread, or muffins, Antunes toasters are trusted because of their reliability and quality.
Steaming
Antunes has helped foodservice operations of all sizes expand and improve upon their menus with the power of steam. With just plain tap water, our steamers cook food consistently and thoroughly while maintaining the original colors, flavors, and nutrition. More importantly for operations, our steamers cook food quickly and easily, eliminating the need for time-consuming methods that require constant attention. For everything from a full, portion-controlled meal to a hot finish to a fresh sandwich, Antunes steamers deliver with precision and accuracy.
Miracle Steamer The streamer for expanding menus. Enjoy a new level of flexibility with the Miracle Steamer from Antunes. This versatile top-down steamer can be used for finishing, melting cheese, reheating, and steaming a variety of different menu items
Muffin Steamer and Egg station Make your morning delicious. Customers crave more than just coffee each morning. They want a breakfast that can power them through the day. The Egg Station and Muffin Toaster by Antunes makes it easy to serve a fresh, made-to-order breakfast sandwich in just minutes. Moist egg, grilled ham, and melted cheese on a toasted English muffin—it's the perfect way for your customers to start their day.
The toaster that makes burger better. There's no easier way to improve the quality of a burger than by serving it on a toasted bun. The Vertical Contact Toaster by Antunes is used in the largest and most successful foodservice operations around the world, giving buns a consistent, golden-brown finish that helps burgers taste better, look better, and feel hotter when in the hands of the customers.
Hot Dog Corral The grill for fresh & juicy hot dogs. The Hot Dog Corral does not just cook hot dogs. It packs in the flavor by basting the hot dogs in their own juices as they move along the grill surface. This keeps them juicy, fresh, and ready to serve to customers for up to six hours.
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Fonterra Future Dairy launches Anchor Food Professionals After launching its consumer dairy brand Dreamery, Fonterra Future Dairy, a joint venture between global dairy nutrition company Fonterra Co-operative Group and Future Consumer Limited, unveiled its foodservice offering Anchor Food Professionals. The joint venture aims to disrupt the Rs 4.23 lakh crore foodservice sector with one of Fonterra’s leading global brands. Anchor Food Professionals is recognised throughout the world as a brand that provides chefs with high quality dairy ingredients that offer superior performance to help them create great tasting food that their customers love. Sunil Sethi, Chairman of Fonterra Future Dairy and Managing Director of Fonterra Brands Sri Lanka and the Indian Subcontinent, said the joint venture sees a huge opportunity for Anchor Food Professionals to support the foodservice industry in India. “At Fonterra, we are experts in dairy innovation with over 400 scientists working each day to develop products that allow chefs to perform at the top of their game in the kitchen. Anchor Food Professionals enables chefs to create food that not only tastes and looks better, but helps them to run a more efficient kitchen with better yield and less wastage. “If we combine the functional advantages of these products with the trends we see at a consumer level, then I believe we have a strong opportunity to win. The new Indian consumer is young, urban, and has more disposable income. They eat out of home on average twice a week and are demanding high-quality and better-tasting food. “We believe Anchor Food Professionals can play a significant role supporting chefs in their quest to deliver even better tasting food that keeps their customers coming back again and again.” Ishmeet Singh, CEO of Fonterra Future Dairy, explained that India’s foodservice sector is set to grow at 9 per cent CAGR until 2022-23 to reach a total value of Rs 5.99 lakh crore. Dairy is used in over 10 per cent of food served in restaurants. We recognise the important role dairy plays
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in the foodservice sector. Just like our consumer business, we have taken a lot of time to understand what the foodservice market in India is looking for from their dairy partner. “We’ve taken our experience working with tens of thousands of bakeries and commercial kitchens around the globe, and we’re using it to understand our customers’ businesses and develop innovative solutions that use dairy to wow the consumer. Our initial product range will include Whipping Cream, Butter Sheets, Mozzarella Cheese and Cream Cheese.” Anchor Whipping Cream has been developed as a cream that won’t over-whip, holds its shape and boasts a shelf life of up to 9 months. It requires no reduction, saving valuable time and money in the kitchen to give chefs up to 25% more whipped cream volume. Anchor Food Professionals’ Butter Sheets are made with pasteurised cream from New Zealand, designed with ease of use and flexibility in mind. With a higher melting point than standard butter, kitchens can spend less time prepping butter
and speed up production. Mozzarella is individually quick frozen to maintain taste and freshness, and boasts extra stretch that makes it perfect for pizzas. Finally, Anchor Food Professionals’ Cream Cheese has been created to perform in hot and cold recipes making it ideal for bakery applications. The product is hot packed for extended shelf life. Anchor Food Professionals products will be imported from New Zealand and distributed by Epicure Frozen Foods & Beverages. Epicure is one of India’s leading importers of ambient and temperature controlled food products, bringing in more than 450 premium quality products from 30 different international brands. Anchor Food Professionals are dedicated to innovating world class dairy products, made using milk from pasture-fed cows on the clean, green fields of New Zealand. Their products are fit for purpose, specially designed to meet their customers’ unique needs, and to perform in the world’s busiest foodservice kitchens. Fonterra is a global dairy nutrition company owned by 10,000 farmers and their families.
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Raise a Toast to the Cup that Cheers Coffee, a globally popular beverage, in several variants like Americano, Frappe, Latte, etc., is becoming popular in India too. Coffee is not just being consumed as a beverage but it is also being used in several bakery products. It can happily marry with baked goods like muffins cookies and cakes, fruit pastries and even with rich desserts and bread. No wonder it has its own special “Coffee Day”. Ashok Malkani finds that besides acting as a bracer to pep you up it also has several health benefits. 18
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offee, which is believed to have a worldwide consumption of about 3 billion cups per day, is considered to be one of the most loved beverages globally. However its popularity in India varies, depending on the region. It is said to be more popular in South India, where there are ample coffee plantations that grow Robusta species of coffee. While Filter coffee is popular here, worldwide there are more ways to drink coffee. Lattes, frappucinos, drip, cold brew and, of course, espresso, are just a few of them. The overwhelming popularity of coffee on the global front has enabled it to have an International Coffee Day on October 1. In India, however, tea is considered to be the preferred drink. So how does coffee compare with tea in India? Syed Kazmi, Assistant Manager at Venues, in Aloft Hotel Cessna Business Park, too is of the view that tea is more popular as compared to coffee. He adds, “This sweet drink is an integral part of the rhythm of life of more than 80% of Indians. Yes, coffee is popular among Indians but the preference is divided across states or cities - Bengaluru, Pune and Delhi are the most ‘chai (tea) loving cities’ in India whereas Mumbaikars consume twice as much of coffee than tea. But if we see the overall data in the country’s tea obsession, Ginger tea tops the list of favorites, followed by Masala chai, Iced tea and Elaichi / cardamom tea.”
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Manish Garg, General Manager, Hilton Bangalore Embassy Golflinks also believes that tea supersedes the list of drinks. He says, “There is a reason why the rationale of “India runs on Chai” is so prevalent. In fact, I reckon, chai is unofficially the official drink of India. From street side vendors to popular tea joints to high-street cafes - everyone has a set of tea menu ranging from masala chai to ginger tea – that beckons comfort - to internationally popular (and, now trending in India as well) rooibos to oolo n ng. But, that being said, from past – little more than a decade – there has been a burgeoning trend in coffee culture as well – exposure to our home grown coffee beans to internationally acclaimed Ethiopian to Tanzanian beans. Also, if we look around, we have seen a splurge in the café culture from global to home-grown brands and also in-vogue now – single origin coffee house/ roasteries.” H oweve r, P ra g es h C h h i ka ra , F & B Manager, Renaissance Bengaluru Race Course Hotel avers, “The consumption of tea in India is purely and mostly domestic, whereas the coffee consumption is mostly commercial. There is no doubt about the significant gain of popularity of coffee in the last few decades in India. It has steadily grown popular through brands like Café Coffee Day, Barista and so on. Coffee is becoming a lifestyle whereas Tea stands strong as a comfort or choice for Indians.” Ishijyot Surri, Executive Chef, Pachinco café, Andheri (W), Mumbai, claims, “Coffee
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and Tea are two of the most sought after drinks in any Indian household and workplace. The immediate energy that coffee gives, thanks to the caffeine content, makes it very popular and the choicest early morning drink. Coffee is one beverage that goes along with any food be it a South Indian meal, an American breakfast or humble Roti Sabji. Also, it is popular across ages as there are variants available in coffee itself with cold coffee a top favourite among the teens and the youth. The distinct flavour in coffee is so likable that coffee tarts, coffee cakes, coffee ice-cream etc. feature among the top favourites of the youth.” Prakash Kumar, Executive Chef at The Woodrose Hotel Bangaluru, is of the opinion that coffee is preferred in south India. He adds, “In south India, many prefer to have their coffee liquor with milk whereas in other parts of the country, mostly they use instant coffee blend.”
Coffee, preferred drink of South Indians The general concept of people is that coffee is the preferred drink only in South India. This could be due to the fact that the history (and origin) of coffee in India, which dates back to around 1600 AD, begins with the Indian Sufi saint,Baba Budan, who went on a pilgrimage to Mecca. He made his ‘legendary’ journey from Mocha, a port city of Yemen, to his homeland. Besides being a trading hub for coffee, Mocha was the source of the popular Mocha coffee beans. Baba Budan discovered coffee in the form of a dark and sweet liquid called Qahwa1 on the way. He found the drink refreshing and secretly brought back seven coffee beans from Mocha by strapping them to his chest, since the Arabs were extremely protective about their coffee industry. After returning from his pilgrimage, Baba Budan planted the Seven Seeds of Mocha in the courtyard of his hermitage in Chikmagalur, Karnataka – the birthplace and origin of coffee in India. Coffee originated from South India but is coffee drinking popular only in south India? And if so, what are the reasons for this? Manish explicates, “If we go down the history of coffee in India, the first record was found in the foothills of Chickmangalur in South India about 250 years back and additionally, Chickmangalur has been touted as the birthplace for coffee in India. Also, the birth of Kappi has taken place
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Ishijyot Surri
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in South. Hence, putting all the facts together the genesis of coffee in India is definitely in the southern part of the country. Of course, some statistics also suggest that a majority of coffee productions happens in South of India – as the terrain is more conducive. “However, coffee is a culture - that has been adapted over the years, alongside tea, in India. But, the conception that coffee is preferred only in South of India would be a misconception. If you go towards the east of India it also has some amount of regular production and also the coffee drinking culture, which has spread to several other parts of the country.” Ishijyot iterates, “While Tea is more prevalent in North India, Coffee has its roots in the South of India. This is because while tea plantations are famous in North India, coffee plantations are more prevalent in the South India especially in Karnataka and Kerala. As a result, it’s a staple drink of the locals here and a favourite too. So, while North Indians prefer to start their day with tea, it’s the opposite in South India with mornings seen only with a cup of coffee. However, with the world and India becoming smaller and, with a lot of expat population, who are coffee lovers, settled across the country, excellent coffee is available everywhere from Kashmir to Kanyakumari.” Pragesh adds, “India has been growing coffee since a long time. In fact, we are the 6th largest coffee producer in the world. Coffee has been enjoyed for generations in several parts of Southern India namely Tamil Nadu and Karnataka, they are the highest producing states in the country as well. For many people in these two states, coffee is a drink of choice. Street side bars serve the very renowned Indian filtered coffee “KAAPI”. Traditionally, if you order coffee in other parts of the country, you will probably end up getting a sad cup of instant coffee.” Syed clarifies that it is the preferred drink of South “as this is where the coffee plantations are located. The soil here is best for growing coffee.” But if one takes a second look one finds that the face of coffee consumption is changing in India. Just as Indian chai (or something like it) has become a staple in the Western countries under the redundant name of “chai tea latte” European style cafes are popping up in Urban India with a wide choice of coffee preparations. Café Coffee Day got the ball rolling in 1996 and now they are spread across 1500 locations across the country. Chains like Barista and Brewberrys were not far behind, and more recently international chains such as Costa and Starbucks have joined the scene. People have now starting patronizing these coffee houses and they have now become not just a place to buy lattes and Frappuccinos, but also a much needed urban space.
Reasons for increasing demand The coffee consumption has doubled in the past 15
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years since the first cafes were opened. But how has it gained in popularity and which is the generation that has become aficionados of coffee? Manish states, “I have observed that there has been a rise in coffee consumption in the last few years. Even the societal culture of coffee consumption has changed. We have observed meetings and interviews taking place over a cup of coffee. Our coffee shop – re:cess – at the Hilton Bangalore Embassy Golflinks, has seen an upsurge of coffee orders. Due to this we try to experiment with our coffee based drinks so that people have wider options to choose from. “We mostly notice (with reference to the TA we observe at our coffee shop – re:cess) that a age group between 26 – 40 is the one which mostly prefer to try varieties of coffee. At Hilton Bangalore Embassy GolfLinks, we believe that the trending culture of cafés and restaurants is moving away from automatic espresso machines to focusing on the craft of brewing individual cups of coffee. “I may add that there are also coffee based cocktails which have become a trend for some time now. It definitely has an acquired taste. We see bartenders experiment with coffee based drinks to whisky makers adding coffee to the malts and the likes.” Pragesh is of the view that popularity of coffee has risen as there are now several varieties available, ranging from filter coffee to espresso, cappuccino, latte, etc. “The current generation is making this brew popular.” He continues, “European style café shops are rising in numbers all over urban India. Southern cities are opening joints and cafes and eateries where friends and groups can hangout or socialize over a cup of their choice of coffee. The ambience of the place ranges and varies depending upon one’s preference and budget from bean bag couch to an upscale classy restaurant.” He cites different and popular coffee preparations as: filter coffee, Americano, cappuccino, latte, espresso, frappe, macchiato. He reveals that the home prepared coffee and the commercially prepared coffee “differ in taste as the tools and equipment used to make the coffee in a barista or café is more professional with pressure and temperature control. Even the people working in coffee shops or high end restaurants are trained professionals.” Ishijyot says, “Previously only filter coffee was common. This was because most people weren’t well versed with the concept of using a coffee filter or a percolator which dampened their spirits. Today, with the advent of instant coffee and coffee makers, this beverage’s fan following is increasing. “The love for the drink has led to the opening of the many café chains across the country. People
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have shown warm acceptance to the coffee shops all over India. The popularity of coffee grew with the drink making a place in each one’s heart by being available in many different flavours. With a good ambience and desirable food, a good cup of coffee makes life bliss anytime of the day. “The best part about the brew is that it is popular across ages- be it the teens, the youth, the middle-aged or the senior citizens. The teens and youth are more inclined to cold coffee that gives out a milk shake kind of taste and texture and while the late twenties to forties are obsessed with strong hot coffee either with milk, black or espresso coffee. For the senior citizens it’s the good old filter or instant coffee with milk and sugar.” Prakash declares, “Coffee has become the most sought after hot beverage of the millennials. With cafes such as CCD, Barista, Starbucks, et al. opening up more and more outlets in nook and corners of the country, its popularity is only going to get bigger and better in the coming days. With youngsters preferring coffee breaks during office hours coupled with availability of different flavours of coffee available at these outlets only ensures that this trend is here to stay.” Syed states, “The increased number of coffee houses itself tells the story and the popularity of coffee among Indians. But the
Recipes for Coffee variants Flavoured Iced Coffee Ingredients • 1/2 – 1 tsp sugar (as per choice) • 2-4 drops of vanilla/ hazelnut/ mint (as per your choice) extract • 1 cup coffee, at room temperature • Ice cubes or crushed ice Process • You can either use a blender or a stirrer to mix all of it together and pour it in a glass Or • Add ice/ crushed ice in a glass • Pour the coffee over it • Add sweetener or your choice of flavoured sweetener • Give it a nice stir to mix it Recipe from Hilton Bangalore Embassy GolfLinks Filter Kappi Ingredients • 3 tbsps. Coffee beans • 1-cup water • 3/4 cup milk • 1 tsp sugar Process • In the traditional coffee filter, fix the upper compartment on the lower. Add the coffee powder to the upper compartment and with the umbrella attachment, press down the powder firmly. Cover this with trend is reversing, as the big Chai houses with the same concept are entering in the Indian market and giving tough competition to the coffee houses.” He adds that the boost in coffee popularity has been due to the millenials, who have exhibited a longstanding and discerning taste for coffee.”
Health Drink? Coffee has often been blamed for many ills – ranging from stunting your growth to causing heart disease. But newer studies suggest that there is no connection between coffee and an increased risk of heart disease or cancer. In fact, some studies have found an association between coffee consumption and decreased overall mortality and possibly cardiovascular mortality. Coffee has been touted by several people as a “healthy drink” due to
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the umbrella attachment. • Bring the water to a boil and pour boiling hot water over the umbrella in the upper compartment, until water level nearly reaches the brim. • Keep this covered for 3-4 hours until thick coffee decoction collects in the bottom compartment. • To prepare coffee, bring milk to a boil. Mix 4-5 tbsp coffee decoction with 3/4 cup milk, adjusting as per the strength of coffee desired. Mix in sugar if required. To get a frothy top, use a steel davara-tumbler, and transfer the coffee 3-4 times between the two, until the coffee gets frothy. • Serve in the tumbler set inside a davara to serve it the traditional way! Recipe from Renaissance Bengaluru Race Course Hotel
Iced Mochaccino Ingredients • 1 cup chilled strong coffee • 1 cup low fat ice cream • 3 cups crushed ice cubes Process • Combine first 3 ingredients in a blender. • Add enough ice to equal 4 cups • Process until smooth • Add sugar as per preference. Recipe from Aloft Bengaluru Cessna Business Park high levels of antioxidants and beneficial nutrients including riboflavin (vitamin B-2), niacin (vitamin B-3), magnesium, potassium, and various phenolic compounds. Pragesh claims, “Coffee helps in the reduction of muscle pain, a cup of brewed coffee increases fiber intake, reduces risk of depression. It also reduces the chances of having heart disease. It helps in burning body fat, may lower the risk of type 2 diabetes. Coffee drinkers have up to 65% lower risk of having Alzheimer’s disease.” Syed, besides concurring with the above, lists some more benefits: • Cuts the pain • Protects against cirrhosis of the liver • Reduces risk of depression • Protects against Parkinson’s disease Ishijyot, aside from citing the above benefits adds, “It also cuts the pain
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experienced in the muscles post a workout session and hence makes up for a good post workout drink. Coffee compounds are happy compounds that keep depression and suicidal tendencies at bay. Also, many youngsters who are into weight loss and muscle building consume a lot of proteins which in turn leads to gout. Coffee helps prevent gout.”
Green Coffee Beans Recently there has been the craze of green coffee bean. Green bean coffee extract became popular in 2012 after it was mentioned in the American television series, Dr. Oz show, as a ‘magic weightmanagement cure’. Green tea and now green coffee? One may query: What exactly is green coffee? Manish maintains, “Green coffee bean is one of the latest fads in coffee drinking culture, intertwined with greater health benefits – as against a regular cup of coffee. Pragesh explains, “Green coffee beans are the beans of the fruits that have not yet been roasted. These beans contain a higher amount of chlorogenic acid that helps in reducing blood pressure and weight loss. The coffee made from these beans is not as you may expect a coffee to be. As the beans are not roasted, it does not give one the real feel of sipping a coffee. These seeds not roasted help in weight loss.” Syed declares that since they have higher levels of chlorogenic acid, they also have the benefits of controlling blood pressure, help in diabetes management. “It is relishing too!” he adds. Ishijyot, besides concurring with the other benefits mentioned above says, “Consumption of green coffee helps in keeping a check on blood pressure and also helps beating obesity. Although green coffee contains caffeine, the content is far less than the caffeine content in normal coffee. As green coffee is made of unroasted coffee beans, the taste also differs. It doesn’t taste like regular coffee but once you get used to the taste, you will love it.”
Future of Coffee With its rising popularity and immense variants available over the globe, to enjoy “the cup that cheers”, what is the future of coffee in India? Prakash avers, “With the explosion
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A Few Variants of Coffee As you go around the world, you’ll find a bouquet of different coffee drinks. Most of these are based on the espresso, which is made when boiling water is forced, under pressure, through coffee beans. The espresso has three distinct parts - its dark belly, a lighter middle layer, both of which are crowned by the crema (foam).
Some of the most popular coffee variations are: Caffè Americano: You can make this type of coffee quite simply by adding hot water to a shot of espresso coffee. Café Latte (or Café au lait): A latte consists steamed (or scolded) milk and a single shot of coffee. It is usually quite frothy. C appuccino: This consists of three layers (kind of like a cake). The first is a shot of espresso, then a shot of steamed milk, and finally the barista adds a layer of frothed, foamy milk. This final layer can also be topped with chocolate shavings or powder. Espresso: This is made by shooting
of numerous coffee outlets across the country and people preferring to consume coffee more often than not – and with coffee making equipments easily available – people can easily make cappuccino, mocha, frappe in the comfort of their homes. Taking all this into consideration, coffee will only see more popularity in the coming days.” Pragesh declares, “Coffee – A human fuel, this is how I describe it. If we talk about the future of coffee in India, one thing which comes to my mind is that it is growing by every season and reason. People of India are travelling across and developing a habit of drinking coffee over
boiling water under high pressure through finely ground up coffee beans and then pouring it into a tiny mug. Flat White: This Kiwi coffee is prepared by pouring creamy milk over a shot of espresso Long Black: This too is a Kiwi coffee. It is prepared by pouring hot water in a cup and then pouring two shots of espresso over it Macchiato (also known as a Piccolo Latte): A macchiato is a shot of espresso which is then topped off with foamed milk dashed directly into the cup. Mochaccino: A ‘mocha’ is just a latte with added chocolate powder or syrup, as well as sometimes being topped with whipped cream. Irish Coffee: this type of coffee is brewed with whiskey, sugar, and a thick layer of cream on the top Vienna: It is made by adding two shots of particularly strong espresso together and adding whipped cream and sugar Affogato: This really isn’t coffee. It is a shot of espresso poured over a desert (usually ice cream).
tea. I personally feel that I am an example of this transformation. Being a small town boy from northern part of India and grown up drinking tea with a joint family, I travelled across the world and developed a habit of sipping coffee regularly and many times a day. “With the encouragement of local coffee industry, the Coffee Board of India and also Indian Coffee Trust, coffee definitely is poised for better future.” Syed states, “Over the last few years, competition in India’s coffee popularity has increased and new brands are coming out with new styles of coffee. In the past two decades, there has been a spread in coffee consumption several parts of India, even if largely in urban centers. This penetration of coffee consumption is not restricted to the beverage alone but also in other forms like desserts and ice-creams. So the future is indeed bright!” Ishijyot too is of the same opinion. “The love for coffee will continue to grow and so will the many cuisine experiments with it”, he iterates. Well, then, let’s raise a toast to the hearty and healthy cup that peps you up!
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Intricacies of Packaging Bakery products are gaining popularity in India due to their health benefits as well as pleasant taste. Providing convenience and affordability to consumers, the demand for bakery products has been rising at a rapid rate. According to the latest report by IMARC Group the bakery market reached a value of $7.22 billion in 2018 and is projected to exceed $ 12 billion by 2024 expanding at a CAGR of 9.3% during 2019-2024. But bakery products require proper packaging for their shelf life. Ashok Malkani finds that there are ample opportunities for entrepreneurs to enter the packaging sector of the industry and points out some essential requirements, which the new entrant would need, to succeed in this venture. 26
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well presented item is what, normally, catches the customer’s eye. This is all the more relevant in the case of baked products. Attractive packaging is, thus, essential for your business if you want the customers to turn into repeat buyers. Besides the quality and variety of your food its presentation, or branding and packaging, should be always professional. While your branding will allow customers to associate your products with the quality of the product, your packaging is what would initially attract the customer into picking it off the shelf for closer inspection. There can, thus, be no doubt that packaging is of great importance in the final choice of the consumer because it involves appeal, convenience and information, besides branding. Importance of packaging of bakery products assumes greater significance when one realizes that these products are meant for use for a considerable period of duration from the day of its making. Bakery products are an important source of nutrients viz. energy, protein, iron, calcium and several vitamins. Commercial bread
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and biscuits contain around 7.5% to 7.8% protein respectively. Biscuits, which are easy to use during travel, or at home, because of its availability in variety of pack sizes, are amongst the lowest cost processed food in the country when compared to other Indian sweets and salted snacks. They also offer substantial energy. Thus biscuits have an important role to play as a diet supplement for both adults and children. It is no longer viewed as a luxury tea-time snack but essential daily food component for an average Indian household. The bakery industry, production of which has been increasing steadily, is among the largest processed food industries in India. The annual production of bakery products, which includes bread, biscuits, pastries, cakes, buns, rusk etc., is estimated to be in excess of 3 million tones and is valued at Rs 49.5 billion, making it the third largest market in Asia Pacific only after Japan and Australia. The production of bread and biscuits in the country, both in the organised and unorganised sectors, is estimated to be around 0.44 million tonnes and 11 million tonnes respectively. The cake and pastry
market estimated at 0.4 million tonnes, is a fast growing market with volume growth of 16 per cent. Packaging plays a significant role in increasing shelf life in bakery products. Besides, it also prevents mechanical damage, helps in marketing by providing information about the product’s nutrition value and displaying food safety related warnings. Packaging that can extend shelf life, monitor condition of products, indicate that condition, or stabilize product condition for extended periods is called as Active packaging. There are now many examples of how a confectionery, bread or biscuit maker can benefit from Active and Intelligent
TWO TYPES : 1 ) Meters exact quantity of water + 1% accurate & indicated water temperature 2 ) Meters & also mixes to give out exact temperature of water +1 C accurate
Apple - Bringing Technology ahead of Time.......
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Packaging (A&IP) technologies. Active packaging is a name given to a large group of packaging modifications which improve shelf life of foods. This is done by modifying environment around the food to prevent or delay growth of microorganisms. One way of doing this is by using oxygen absorbers which generate carbon dioxide replacing the removed oxygen. These absorbers allow natural and safe preservation of the food’s original taste and freshness, extending their shef life without addition of preservatives. One of the key areas of research for packaging of bread, cakes and biscuits is into the antimicrobial properties of nano-composites. This is particularly important as consumers turn away from products containing preservatives. The Nanopack technology consists in the encapsulation of essential oils with a naturally-occurring antimicrobial activity into Halloysite Nanotubes (HNTs), which are subsequently mixed with polymers to make packaging films.
Scope for Packaging According to a report by Zion Market Research the global food packaging market was valued at about $ 292.91 billion in 2018 and is expected to touch about $ 423.27 billion by 2025 at a CAGR of around 5.4% between 2019 and 2025. The report states that the demand for packaging would increase because of the growing number of health conscious consumers and their preference for packaged products as compared to openly sold food items. This would be relevant to the snack and bakery products and entrepreneurs who are keen to enter packaging segment of the bakery industry, thus, have ample scope. They must, however, note that various developments are being witnessed in packaging standards and smart packaging techniques designed to improve the quality of food. The Grand View Research, in its report on global food market 2018-2025 has stated that in 2017 Bakery and confectionery market was the highest segment and, combined with dairy products, it formed nearly half the food market. The bakery packaging market is relied upon to be driven by expanding sales of bread shop items, around the world. The
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demand for bakery items is credited to different factors, for instance, expanding time span of usability of easy to make food items, chaotic ways of life, and swift urbanisation. Development of organised retail is one of the main anticipated aspects that would intensify the demand for bakery packaging. This is because packaging provides the products the advantage of expanding the timeframe of realistic usability. Most makers of bakery items are slanted towards luxury packaging, particularly amid the festival seasons to upgrade their brand image, as luxury packaging helps clients to review the specific brand. Adaptable plastic is picking up footing in the bakery packaging market because of different properties, for instance, light weight, which is relied upon to fuel the demand for adaptable plastic sooner rather than later.
Classification of Bakery Products There are several aspects of the industry w h i c h h ave to b e u n d e rs to o d i f a n entrepreneur is planning to enter the packaging market for bakery industry. One of the basic requirements is to know about the different categories of bakery products and their moisture content. Bakery products could be classified into three categories thus:
They can also be classified as Dry bakery goods and moist bakery goods. The dry baked goods comprise of Soft biscuits, hard biscuits, cookies, crackers, fancy biscuits, cream wafer biscuits. The moist products are: Bread (Sweet bread, M i l k b re a d , Masala bread, Garlic bread, Fr u i t b re a d etc.), Buns (Fruit buns, h a m b u rg e r
buns, dinner rolls, crisp bread, pizza), Cakes, pastries, doughnuts, muffins etc. In short, bakery products comprise of cakes, bread and buns (including: brown bread, garlic bread, milk bread, multi grain bread sweet bread, pita bread etc) rusk toast (milk rusk, suji rusk, wheat rusk, milk toast, cardamom rusk etc.), pastries, muffins and cup cakes, pies, waffles, doughnuts, pudding, caramel custard, cinnamon rolls, etc. The concern of most bakeries is physical spoilage (due to moisture loss or staling), chemical spoilage (due to rancidity) and mirobiological spoilage (yeast mould, bacterial growth).
Elements to be understood One of the main points that an entrepreneur entering bakery packaging segment needs to know is the characteristics of different products. The dry bakery products are fragile and have a low moisture content (<6%), low water activity (Aw = 0.30) and are highly hygroscopic. Biscuits, which are considered to be a dry bakery product, have a low moisture content, high fat level and highly fragile, and have thus to be protected from these three aspects. Since the biscuits consists of wheat flour, fat and shortening, sugar, salt and
flavouring agents they are pre-dominantly sensitive to water vapour interchanges (moisture) and oxygen reactions. They generally have an initial moisture content of 2-3% equilibrating to 10-15% RH. The critical moisture level from the point of loss of crispness varies between 4 to 6%. Since these are moisture sensitive products, water vapour transmission rate of the packaging material used is of importance as it is closely associated with drying, physical structure and protective action against oxidation. These products not only become brittle and hard but also develop oxidative rancidity at very low moisture contents. Another requirement due to high fat is the prevention of rancidity. When fat gets exposed to moisture and atmosphere, it gets oxidised and this results in rancidity and lowering of shelf-life. Hence the packaging
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material must be grease resistant to prevent seepage of fat and staining of the pack and have low oxygen permeability to prevent oxidation and rancidity of the fat. It may also be mentioned that since light is detrimental to colours, opaque packaging material must be used. There are two wrapping styles for biscuits: Enfolding and pillow wrapping. In enfold wrapping, a portion of biscuits standing on edge is roll–wrapped or fold wrapped into a heat sealable film. The longitudinal packet seal is sealed tightly in a fin seal style. The packet ends are folded neatly and heat-sealed. Due to the neat and tight surrounding of the film, this packet gives utmost mechanical protection and acceptable barrier properties for hard and semi -hard biscuits and many other cracker types. Pillow pack wrapping is used for smaller biscuit packs. In addition, pillow pack wrapping is used for bigger packets with products standing on edge (Slug wrapping) as well. The disadvantage of pillow pack slug wrapping is its limited mechanical product protection due to its rather loose packing. Moist bakery products like breads and
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Functions of Packaging 1. Protection and preservation 2. Product information 3. Promotion of corporate identity 4. Convenience 5. Environmental Aspects 6. Reduction of pilferage 7 . Ad d s to p ro d u ct a p p e a l t h u s contributing to sales promotion
cakes, which have a high moisture content (>12%), supple texture and high water activity between 0.6 to 0.85 with low resistance, have a comparatively lower shelf life. One of the undesirable changes during storage of bread is the loss of moisture, which results in staling. The packaging material must, thus, possess effective moisture barrier properties. The inner portion of the bread tends to dry out rapidly and become harder, while the crust tends to become soggy under moist conditions. The inner portion of bread has equilibrium humidity in the range of 90%, hence it tends to dry out rapidly and becomes harder. The crust however, has low equilibrium humidity and it tends to become soggy under moist
conditions. A too good moisture barrier would promote mould growth and make the bread soft. On the other hand, a poor barrier would result in staling. Hence the packaging material must conserve the moisture content, prevent staling and keep the bread in a fresh condition as long as possible. In short, the basic requirements of a package for bakery products are: • Water vapour permeability of packages • Oxygen exchange from within and outside a package • Aroma impermeability characteristics of packaging materials • Resistance to seepage of fats and oils • Protection against deteriorative visible and ultra violate radiation • Good printability and appearance • Physical and mechanical protection to the products against shocks, crushing and vibrations • Compatibility and safety of the packages
Packaging Materials For a raw recruit in the field of packaging it is also essential to know about the different packaging materials for bakery products. The most commonly used packaging
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substance is flexible material. These are used as wrappers, pre-formed pouches or form-fill pouches. The oldest flexible film to be used was cellophane because of its excellent gas barrier properties and heat sealability. It has become less popular today due to other cheaper products, with better qualities, being introduced in the market. Another material, which is widely used, is Biaxially Oriented Polypropylene (OPP) film. For higher quality products OPP combinations like OPP/PE, OPP/PET are used. For less demanding applications OPP monofilm is used while for higher quality products, duplex OPP or OPP combinations (pearlised or metallised ) are used. Today most of the biscuits are packed in flexible laminates of composite structures. Earlier, these packages were difficult to open but today manufacturers are providing tear tape at the edge for ease of opening. Thermo formed plastic trays, made of polystyrene or PVC, with multiple cavities are used for packaging assorted biscuits, pastries, cookies, etc. Paper based material is used for baking trays, cake boxes, bake oven paper, grease proof paper, TDL poster paper etc. Baking trays protect and cook products like breads and cakes. Paper based baking trays, due to the rising environment consciousness, are being preferred over plastic or foil trays. . Made from corrugated, solid board or folding carton, baking trays are made from a renewable resource and can be recycled depending upon liners selected. Suitable for direct food contact, the trays are heat resistant and can be used safely in ovens.
BAKERY REVIEW
Plain cardboard Boxes are often used for cakes, whilst in transit from the bakery to the consumer. An interesting innovative cake box is called ‘Torten Boy’ consisting of a tray and lid. This box can be opened from two sides allowing the cake to be removed horizontally rather than upwards. This avoids any difficulty in removing the cake from the box and ensures there is no damage. For large premium cakes, that require maximum protection, corrugated cake boxes are used. Bake oven paper, which comes in variants of 40-45 GSM is used as a tray liner for flat baking application. Grease proof paper, in variants of 4060 GSM, is made from pure wood pulp. It not only provides excellent resistance and oil hold properties but also prevents penetration of oil and fats. Plastic, though there is a drive against it by environmentalists, is still used for food packaging. This is because major types of plastic resins used in packaging are recyclable. Preservation of food in cans has been popular since the 1800s. Because of their long shelf-life, metals cans have enabled use of products from remote areas and even non-seasonal produce. They are popular for packaging of chocolates and cookies, which are soft to handle. However, it may be added that metal cans and glass bottles have lost markets to rigid and flexible plastics and printed monocartons. Flexible packaging has replaced rigid packaging.
Technological Developments Several technological developments have
taken place, which have to be taken note of. One of them is Modified Atmosphere Packaging (MAP) which extends the shelf life, preserves quality, and improves overall cost effectiveness. This is achieved by altering the relative proportions of the surrounding atmospheric gases. CO2 and N2 are the most commonly used gases in gas packaging of bakery products. Carbon dioxide is soluble in water and fat, producing carbonic acid and lowering the pH of the product, res u l t i n g i n c h a n g es i n t h e f l avo u r. Nitrogen is also very effective but only if the residual oxygen percentage is low. Mould growth can be effectively controlled by packaging the product in a modified atmosphere of carbon dioxide (CO2) and nitrogen (N2). The antimicrobial effect may be lost if the headspace oxygen concentration increases by as little as 0.5-1 %. Typical products that benefit from MAP are tortilla wraps, baguette, bagels, pita, naan bread and other types of bread. These products have relatively low water content, the type of microbes that can cause spoilage are mainly moulds, as bacteria prefer more water. These moulds are aerobic – they need oxygen from the air for their growth. Excluding oxygen and using a high proportion of carbon dioxide – up to 100% – is a highly effective way of significantly increasing the shelf life of these bread products. The integrity of the packaging materials is especially important for bread products. Typically A pre-baked bread product packaged in an atmosphere exclusively of carbon dioxide would see an increase in shelf life from around five days to 20 days when stored at room temperature.
Conclusion Packaging of bakery products is very important, because these products are meant for use a long time from the day of its making. Marketing of the goods depends, to a large extent, on attractive and professional packaging. This will not only help in keeping the product fresher for a longer duration but also attract the customer and make him into a repeat buyer of your goods. The bakeries are now paying more attention to packaging. With the demand for packaging, thus, increasing there is ample scope for an enterprising entrepreneur to venture into bakery packaging business.
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Stealing the Show at Wedding Banquets By Sharmila Chand
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ne of the most satisfying decisions in the wedding planning process is choosing what kind of bakery items, more so the ‘Wedding Cake’ one can have as part of special wedding menu. Bakery Chefs talk about top trends in the bakery section of wedding menus these days and challenges they face in fulfilling the demands of discerning diners:
lover’s paradise. Topped with berries and sprinkles, this quintessential breakfast
Top Bakery Items trending in Wedding Banquets Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla (IHG) Designer Wedding Cakes - Wedding cakes are being turned into bona fide works of art right from inky black wedding cakes to floating tiers, water colour floral to rustic finish, tile inspired print to edible flowers, modern art to macaroons & tarts and so much more. We also create 3D designs and thematic cakes based on a couple’s personality. Waffle Sundaes - A scoop out of your favourite ice cream, a melt in mouth hot fudge over a crisp waffle is every dessert
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“Since we use only natural colours in our cakes and bakes, sometimes we face limitation in terms of food colours. For example, there could be a fancy cake order with a picture which demands complex colours” Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla (IHG)
item is not just a breakfast item any more but speaks volumes about comfort and nostalgia. Doughnuts - Glazed or frosted, sugary classic or hot melted chocolate based, Doughnuts are millennials’ favourite. A multi tier cake or a doughnut wall could be a great way of enhancing the aesthetic appeal of the dessert. Churros and Hot Chocolate - A churros and hot chocolate station for a winter wedding is match made in heaven. Churros, the Spanish delight works perfectly with various hot chocolate flavours right from cinnamon to hazelnut. Healthy Parfaits - Fruit or yogurt based, parfaits are a favourite of all our health conscious guests. Also, they are gluten free and gorgeously delicious. Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center Having traditional pastries for weddings is a trend that will never go out of fashion. However the newer generations also likes to have pastries from around the world for
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their special day. The top 5 trend these days are: • Mille-feuille • Classic opera cake • New York cheese cake • Tiramisu • Madovic cake We at S h e rato n G ra n d B e n g a l u r u Whitefield Hotel our team of chefs have worked and trained by well-established pastry chefs from around the world. Also our research, experiments and dedication towards food makes us specialised in these pastry products.
What is in this season in Wedding Bakery Menu Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla (IHG) Guests love to experiment over ‘DoIt Yourself Dessert stations’ where they can customise their favourite desserts according to their taste and preferences. With multiple accompaniments to choose right from ice creams, sauces, nuts, berries, cookie crumbles and choco chips, this is both personal and fun. Another trend which is hot favourite amongst the guests is the ‘Pass-around desserts’ so that the guests can take a bite and step back to the dance floor again. ‘End of the evening drink stations’ in the form of hot chocolates, specialty coffee and tea stations, Ice Cream floaters, healthy smoothies is a great way to up the wedding dessert game. Also, it is very instagrammable. Guests also look for ‘healthier dessert’ options for a guilt free indulgence. Gluten free and vegan desserts have gained immense popularity. Guests look for organic ingredients and natural flavours. Interestingly, ‘alcohol infused drinks and desserts’ are enchanting our guests a lot. While last year, Matcha ruled the dessert trend, this year ‘Asian flavours’ will continue to play supreme role in the world of desserts. Chef Rajesh Kandagatla, Pastry Chef, Sheraton Grand Chennai Resort & Spa With guests becoming health conscious day by day, the wedding bakery menu offers delicacies where the ingredients are healthy and caters to all kind of diners. The new trends this season are natural sweeteners that have been derived from
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fruits like jamun, for instance. Request for savoury ice-creams can be noticed, and the forgotten nuts, grains incorporated in pastries i.e. amaranth, millet, barley are making its appearances this season.
“The guests’ demand for cakes that are at times unrealistic and fulfilling that expectation is a challenge” Ranjeet Kumar Sharma, Bakery C h e f, S i g n a t u r e C l u b R e s o r t , Bangalore
Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center Food is no longer explored as how it was a few years ago. Food has become an Art. Using edible displays to attract guests e.g. macaroon towers, single bite dessert towers, food trucks, fried ice cream live counters etc. is gaining popularity. Trends are changing quickly, from h e av i l y c re a m e d we d d i n g ca ke s to cupcakes towered wedding cakes, guests are now demanding textured and hand painted wedding cakes. Cakes for weddings have definitely come a long way. There is always scope for experiments and new trends are catching up quickly because every couple wants their wedding cake to be unique and different. Yash Mathur, Executive Sous Chef, Sheraton Grand Bangalore Hotel, Brigade Gateway Multi-Tier wedding cakes are always in demand. Guests always prefer tier cakes with flowers all around during wedding. Chefs are using real flowers to give cake a unique look. Also the wedding couple edible figure
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chocolate truffle and coffee butter cream, can be varied depending upon choices. Mango carrot cake with cream cheese frosting - Ingredients are olive oil, brown sugar, flour, baking powder, baking soda, cinnamon, cloves, grated carrot, crushed mango and drained, mango juice, walnut, butter, cream cheese, icing sugar.
standing on top or initial letters of bride and groom made of chocolate and painted in gold is in demand a lot. Also the picture of pride and groom made of chocolate painting on top of cake is in demand. Ranjeet Kumar Sharma, Bakery Chef, Signature Club Resort, Bangalore Tier cakes with 3 to 4 layers are in demand. Wedding cakes with intricate designs, flowers, real flowers, couple doll and theme based cakes are IN.
Exotic and Unique Offerings Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla (IHG) This year is witnessing a shift towards “back to basics” style baking, where prioritising high quality ingredients is more important than fussy, multi-step recipes. Let the desserts speak for themselves with their amazing textures and flavours that come with high quality ingredients. At French Heart outlet, Crowne Plaza Today New Delhi Okhla, we only use organic ingredients and natural food colours to our desserts. We don’t use chemicals, artificial colours to intensify appearance. The innovation, creativity and beauty of the dessert comes with interesting fusions and plating ideas. Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center As we are approaching winter season, a lot of our guests want fresh fruits incorporated in the wedding pastries. For this very reason, our Exotic Fruit Tart made with tropical fruits like mango, passion fruit, and banana, flavoured with fennel is one dessert that is always in demand because you get to enjoy the flavours in every bite. Another pastry that is in demand at our hotel for weddings is Earl Grey Tea Finger. An amazing combination of English and French style cooking where Earl grey tea infused cream is homogenised with vanilla and key lime light cream. Yash Mathur, Executive Sous Chef, Sheraton Grand Bangalore Hotel, Brigade Gateway Yes. Very true. Incorporating new flavours in your menu is the key to success. Fo r exa m p l e, Ea r l G rey Te a , M atc h a
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What is OUT this season in Wedding Bakery Menu “Mousse based desserts, traditional flavours are OUT this wedding season” Yash Mathur, Executive Sous Chef, Sheraton Grand Bangalore Hotel, Brigade Gateway powder, Lavender, imported single origin chocolates, peanut butter are to name a few. We use these ingredients to produce a variety of dishes like Earl grey and prune parfait, Matcha baked cheese cake, Lavender flavored pastries, soft centered cookies, Matcha and nut cookies. Ranjeet Kumar Sharma, Bakery Chef, Signature Club Resort, Bangalore We like to offer some unique items in our menu like: Peanut butter lava cake - ingredients are sugar, butter, dark chocolate, egg, vanilla essence, peanut butter. French classical opera cake - based on an almond sponge and layers with
“These days guests prefer having traditional wedding cake that looks l u x u r i o u s y e t c l a s s y. T h e y a s k for designs and elements to be minimalistic but delicious” Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center
Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla (IHG) Gone are the days when guests used to opt for all conventional, tiered and typically decorated cakes. Now, they prefer personalised and thematic cakes, a concept that brings out individual choices and personalities. From upside down cakes to 3D photo images, bakers are reinventing wedding cakes like never before. Also, high calorie and creamy desserts & cakes go out of trend as health conscious millennials opt for healthier options for a guilt free indulgence. Chef Rajesh Kandagatla, Pastry Chef, Sheraton Grand Chennai Resort & Spa The trend of three tier and four tier cakes is no longer very high in demand. Guests are more focused on desserts which can be consumed by everyone and suits each palate, while also being conscious about the calories. Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center Initially, guests wanted to invest on large wedding cakes with edible products from top to bottom, where most of the cake ended up getting wasted. These days’ guests prefer having traditional wedding cake that looks luxurious yet classy. They ask for designs and elements to be minimalistic but delicious. Yash Mathur, Executive Sous Chef, Sheraton Grand Bangalore Hotel, Brigade Gateway Mousse based desserts, traditional flavours are OUT this wedding season. Ranjeet Kumar Sharma, Bakery Chef, Signature Club Resort, Bangalore Flan, handmade apple pie, mango tart, traditional flavours are completely OUT this season. Guests want to try unique flavours
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which they have never experienced for their cakes and desserts.
several occasions. Yash Mathur, Executive Sous Chef, Sheraton Grand Bangalore Hotel, Brigade Gateway I believe the biggest challenge we face is the expectations of guests when they come up with the ideas they see on social media and ask for a smaller version of those large tier wedding cakes. Also the transportation of large size wedding cakes to the guest’s place or ODC sites as these wedding cakes are very delicate most of the time.
Challenges in Catering to specific demands in Wedding Bakery Menu Chef Rajesh Kandagatla, Pastry Chef, Sheraton Grand Chennai Resort & Spa W i t h m o re p e o p l e b e co m i n g ve g a n , gluten free and dairy allergen, it becomes challenging to curate a menu considering the medical requirements, maintaining the taste of the delicacies. Thus, overcoming all of the above to deliver exceptional cakes that are made to satisfy each palate with different tastes becomes challenging. Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center As Indians, we love and enjoy grand weddings. We have to manage expectations from not just the groom’s or the bride’s side but also the entire wedding party. With such huge operations, planning is key, this helps to stay productive and to keep our guests’ happy & satisfied. One major
“ The trend of three tier and four tier cakes is no longer very high in demand. Guests are more focused on desserts which can be consumed by everyone and suits each palate, while also being conscious about the calories” Chef Rajesh Kandagatla, Pastry Chef, Sheraton Grand Chennai Resort & Spa challenge we face is importing goods from other countries and its delivery on time. Apart from these challenges, we try and deliver cakes that are exactly how the couple imagined it would be for their
Ranjeet Kumar Sharma, Bakery Chef, Signature Club Resort, Bangalore There are a few challenges which are difficult to fulfill. The guests’ demand for cakes that are at times unrealistic and fulfilling that expectation is a challenge but we try our best to make our customers happy by suggesting the best we can. At times, the transportation of such wedding cakes in any form is also crucial. At the same time food wastage is another issue so we plan properly to control the same by following our recipe with the right amount of ingredients.
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Sneaking Healthy Ingredients Into Cookies By Arun Varma
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ookies have always been one of the most preferred sweet treats for most consumers, along with being the ideal go-to snack for working professionals. However, in the recent past, a number of them have been prioritising health and wellness amidst their busy lifestyle, and have thus been switching to healthy convenience food. Cookies are an integral part of this healthy and quick food space, which has also significantly contributed to the growth of this market. Considering the lack of time that consumers deal with these days to prepare sumptuous meals and avail the required nutrition, cookies serve as a great source of the same with added convenience. The best part about healthy cookies is the diverse forms that they are available in that include — low-sugar, high-fibre, breakfast biscuits, vegan cookies, keto cookies, and many more, which have further fuelled the demand for the market. Moreover, with the consistent increase in the disposable income of consumers, and several high net worth individuals (HNWIs) in the market, premium cookies with the aim of an improved lifestyle are also generating massive demand as ‘functional food products’. This change in the preferences of consumers has changed the approach of manufacturers too, with a number of them entering the healthy snacks space, which includes nutritious and filling cookies that are low on calories. A majority of these manufacturers is prioritising the high level of protein in these cookies, as consumers are
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increasingly driven to protein-rich products to achieve their desired level of fitness. Milk-proteins in particular, are preferred in healthy cookies by manufacturers and consumers alike for being rich in essential micronutrients like calcium, phosphorous, and magnesium. There are various healthy cookie brands available in the market today that offer these much-required nutrients, while also satiating hunger pangs of consumers. Fat is one of the key ingredients in cookies, owing to which, specialty fat manufacturing companies offer several added attributes like multi-purpose, aerated, less than 1% trans-fat, reduced mixing time, and enhanced creaming abilities. This leads to better volume, along with light and crisp cookie creations, with an enhanced flavour. Such products help in enhancing the taste and nutritional content of the cookies, while keeping a count on the calories, as well. Researchers have predicted that this market is expected to grow further over the next few years, with an improvement in distribution channels and cost efficiency of healthy cookies comprising functional properties. As a healthy lifestyle is a key requirement of consumers today, and with manufacturers customising cookies to cate r to t h e i r needs, a bright future for this sector lies ahead. The author is VP Sales and Marketing at AAK Kamani
Recipe on healthy cookies Flax Oatmeal Cookie Ingredients: Flax seeds, whole – 100 gms • Flax seeds, ground – 150 gms • Oats – 500 gms • Whole wheat flour, Atta – 400 gms • Refined flour, Maida – 600 gms • K-Lite – 900 gms • Foodlite – 100 gms • Baking soda – 25 gms • Skim milk powder – 50 gms • Cold milk – 350 gms • Powder sugar – 750 gms • Glucose Powder – 100 gms • Ginger powder – 75 gms • Butter essence - 7.5 gms Method: • Mix ground flax seeds, oats (reserve a little for garnish), whole wheat and refined flours, baking soda together • Cream K-Lite, Foodlite, ginger powder, milk powder, glucose powder and powder sugar together • Gradually add in the milk and the essence and continue creaming • Add in the flours and mix well • Pipe on the baking trays using a plain meringue nozzle • Sprinkle with flax seeds and a little reserved oats • Bake as specified Time & Temperature: • Time: 15-20 mins • Temperature: 1550c
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Spelt, a Healthy Alternative? Spelt, an ancient whole grain, grown in many parts of the world, is now making a comeback as a health food. Spelt is claimed to be more nutritious and healthier than modern grains. Spelt is a type of grain that is strongly related to wheat, considered as distinct type of wheat. It is a member of the same family as wheat, barley, and rye. Spelt flour can be substituted for modern wheat flour to make breads, pasta, cookies, crackers, cakes, muffins, cereals, pancakes and waffles. Spelt is an ancient grain cultivated by farmers since the Bronze Age. With the rise of modern and efficient agriculture techniques, wheat has become our grain of choice. Spelt is now resurfacing as a health food. Spelt and wheat have similar nutritional profiles and both contain gluten. In its original form, spelt has a light reddishbrown colour and a nutty flavour. Despite it being a whole grain, it does not produce heavy products. Instead, it has a light and airy texture, similar to wheat and tastes good. Like most whole grains, Spelt is also high in carbs and most of which is starch, an excellent source of dietary fiber. The fiber content of whole spelt is actually slightly lower than that of whole wheat, but they have similar amounts of soluble fiber. Nutritionally, it is very similar to wheat. However, comparisons have shown it to be slightly higher in zinc and protein. About 80% of the protein in spelt is gluten. Additionally, spelt contains small amounts of calcium, selenium and vitamins B1, B6 and E. S o m e s t u d i es h ave s h ow n s u bt l e differences between Spelt and Wheat. The mineral content of spelt is higher than wheat. Spelt contains more manganese, zinc and copper. One study also found that spelt contained less of the antinutrient phytic acid. Like most plant foods, grains also contain some antinutrients. Antinutrients are substances that can interfere with the digestion and absorption of other nutrients. One can add spelt to the diet using
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whole grains or spelt flour. If using whole grains, be sure to wash them thoroughly and soak them overnight. It can also be used as a substitute for other carbs, like rice or potatoes, in many dishes. A few popular ideas are spelt risotto, or spelt broths and stews. It is also possible to substitute spelt flour for wheat flour in most recipes, as they are very similar. If baking, one can substitute about half your usual flour for spelt flour and get a similar result. The gluten in spelt flour is a little more delicate than wheat gluten, thus pay special attention when using spelt in cooking and baking. While whole wheat pasta tends to be grainy, and crumbles during cooking, spelt pasta retains its texture so it holds up perfectly under sauces and other ingredients. The spelt kernel is tightly surrounded by a tough outer husk or hull, which represents 30-35% of the grainâ&#x20AC;&#x2122;s total weight. Modern wheat is free threshing. It has been bred to lose its husk during harvesting, in order to decrease harvesting time and increase yield. Spelt is much more difficult to process than wheat. Spelt is not free threshing. It requires dehulling and dehusking. The glume that surrounds the spelt kernels helps protect and retain
nutrients. It is more water-soluble than wheat, which makes it easier for the body to digest. Due to the many minerals and vitamins spelt contains, it can help regulate metabolism, increase circulation, improve the immune system, lower blood sugar, and reduce bad cholesterol levels. Despite the health benefits of whole grains, spelt may be harmful for some people. This includes those who are gluten intolerant or have irritable bowel syndrome. People who have a wheat allergy may also be sensitive to spelt. Wheat allergy occurs when there is an immune response to the proteins in wheat.
Spelt Nutrition Facts Nutrient in 1 cup, or 194 grams, of cooked spelt: Calories: 246. Carbs: 51 grams. Fiber: 7.6 grams. Protein: 10.6 grams. Fat: 1.7 grams. Manganese: 106% of the RDI. Phosphorous: 29% of the RDI. Vitamin B3 (Niacin): 25% of the RDI. Magnesium: 24% of the RDI. Zinc: 22% of the RDI. Iron: 18% of the RDI.
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T rend
Red, Sweet and Juicy By Jhuma Biswas
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trawberry is a red, juicy and luscious fruit, grown on strawberry plant. It has several F&B applications. Though in popular perception strawberry is being thought of as a berry, but it is not a berry in strict botanical sense. It is stated in Wikipedia (the fact in turn is derived from an academic source) that strawberry technically is an aggregate accessory fruit, where the fleshy part is not derived from the plant’s ovaries but from the receptacle that holds the ovaries. Each apparently looking seed on the outside of the fruit is in reality one of the ovaries of the flower. Henceforth, we would refer strawberry only in the context of fruit.
during the 14th century. Charles V from France had more than 1000 strawberry plants in his royal garden. By the mid 16th century, strawberry farming became popular in England. Strawberry’s cultivation in Europe gained some momentum by the end of the 16th century. But modern strawberry as we know today, emerged during the 18th century, through crossing of Virginia strawberry from North America, to which Europe was introduced in the 1600s, and Chilean strawberry, to which Europe was introduced in the early 18th century. According to an academic article, all modern strawberry varieties have come from crossing of Virginia and Chilean strawberries.
The Rich Legacy
Cultivation
Like many other fruits, strawberry too has a rich legacy. The origin of garden strawberry can be traced to 1750s in Britanny, France, but before this wild strawberries were cultivated. Strawberry fruit was first mentioned in ancient Roman literature, in the context of its medicinal use. French began to harvest strawberries by taking them from forest to their gardens,
Strawberry plants generally require temperate climate to grow. Tropical and sub-tropical climates are generally not conducive to their growth, though some varieties of strawberries can grow in sub-tropical climates too. Strawberries prefer dry condition, so it is not advisable to overwater these plants. In the off season, strawberries can be grown in greenhouses too. Strawberry is the fruit
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from a short day plant. It needs exposure of sunshine of about 10 days of 6-or 8 hours each for initiation of flowering. In winter, the strawberry plants growing strawberry remain dormant. Well-drained, medium loam soil with high organic matter and with a pH ranging between 5.7-6.5 is ideal for the cultivation of strawberries. The ideal temperature for the growing of strawberries ranges between 60°F to 80°F. Strawberries become ready for harvest after their four to five months of growth. C h i n a i s t h e l a rg es t p ro d u ce r of strawberries in the world, followed by the US. During 2017, according to FAOSTAT of the United Nations, China grew 3.72 million tonnes of strawberries, whereas the US grew 1.45 million tonnes during the same year. During 2017, the global production of strawberries was 9.22 million tonnes. Mexico, Egypt and Turkey are other prominent producers of strawberries. In India, Himachal Pradesh, Maharashtra, Mizoram, Haryana, Meghalaya, West Bengal and Uttar Pradesh are some of the strawberry growing states. In India, strawberry is generally
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I N G R E D I E N T
cultivated in hilly areas. Mahabaleshwar, a picturesque hill station in Maharashtra, is well-known for the production of strawberries.
F&B Applications This delicious fruit has a wide variety of applications for the food service and food retail industry. Strawberry can of course be enjoyed fresh, as a fruit, but can also be made into jams and preserves. Strawberry jam can be a delightful addition to the breakfast tables. Strawberry or its flavourings can be used in milk, ice-cream and milk shakes. Strawberry with cream is a popular dessert in England. In Italy, strawberries are commonly used as a flavouring for gelato. Strawberries dipped in chocolate can be an indulgence to savour. Strawberry cakes with fresh strawberries are one of the items which if well done, can add value to a bakery outlet. Strawberry cookies can also be tasty accompaniments to evening tea. Strawberry shake is a common beverage across our juice and shake outlets but strawberry juice is also no less delightful and healthy drink, especially during sultry summers. And strawberry banana smoothie can give a wonderfully healthy kick-start to your busy day.
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Strawberry on almond and brown sugar crumble and strawberry pie can also be slightly uncommon but delectable additions to our breakfast tables and so can be strawberry parfait made with strawberry syrup as one of its ingredients. Strawberry parfait can help you tackle the scorching summers better.
Healthy Benefits Strawberries are not only delightful to taste but are also enriched with health benefits. More than 90 percent of strawberry is comprised of water. Strawberries are an excellent source of Vitamin C and manganese and they also contain healthy amounts of potassium. Strawberries are also enriched with folate, which is very important for pregnant women. Furthermore, strawberries
are low in calories and are spruced with healthy antioxidants. According to a research done in 2004, phenolic compounds in strawberries facilitate in lowering the risk of cardiovascular diseases by inhibiting the formation of total and bad cholesterol or LDL. Intake of strawberries in right dosages may improve the health of your heart and may help in lowering blood sugar levels. Strawberries also help in reducing formation of blood clots that are associated with strokes. What is more, strawberry is spruced with many flavonoids that act as great antioxidants. Together they may act as defense to the invasion of cancer or tumor growth. However, more human research is needed to understand the effect of strawberries on cancer conclusively. Strawberries may also be used to prevent type 2 diabetes. These are only some of the many healthy benefits of this delectable fruit. So we can see that in this increasingly health conscious age, the role of strawberries in India’s food service and food retail industry demands more importance. Particularly in India’s bakery industry, the role of strawberries needs more creative enhancement. n
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P R O D U C T
P R E V I E W
BAKERY REVIEW
Advancing Technology
Giving the Professional Edge
Pride equipment is one of the leading suppliers of commercial food service equipments for hospitality Industry in India. Its objective is to provide the best product and service to satisfy the needs of its clients. The company has been dealing in both imported and fabricated kitchen equipments and a wide range of F&B service items. The professional team of the company has vast experience and In-depth knowledge of the hospitality industry. It believes that advanced technological resources and a clear client-based focus are essential to meet the future demand of hospitality service professionals. Its partners have an average experience of 20 years in the industry. The company's mission is to distribute and manufacture top quality equipment & accessories for the food service industry, based on its experience, know-how, specialised manufacturing potential and market research. Pride Equipment info@prideequipment.in
Is your valentine upset with you? Do you want to make your children happy? Are you looking for a perfect gift to give to your close relatives on their wedding? Well, if you are facing any of the above mentioned problems there is a very simple solution to each of them; Chocolates. Chocolates are good for your health too. Chocolate making companies earns a huge profit in today’s world. Because of the fact that chocolates are a necessity for the consumers, and do not have a close substitute, they can sell it any price they want to. And the craving for chocolates by the customers’ makes them buy these. You can also think of making chocolates by sitting at your home. You need to have some basic knowledge and you can start off with your work. Well, now the question arises of how to gain the basic knowledge? You need not worry regarding the same. CSDO is one such institution which will help to learn the techniques of making chocolate. You just need to learn the art, and it’s done! At CSDO the teachers are very much friendly and highly experienced. They help you learn each and every basic thing with full clarity and understanding. CSDO is not after making money, and thus, the fees is not very high. It can be easily afforded by everyone. Therefore, just get ready to start your own business and be independent. Visit us at www.vocational-courses.co.in Craft and Social Development Organisation (CSDO) info@vocational-courses.co.in
Bakery Ingredients KPL International offers a broad range of products for bakery industry, ranging from high quality and esteemed suppliers like Solvay, MGC, etc. The company caters to its customers by offering customised products as per their needs. It has established joint ventures, exclusive representation, distribution and business development for products focused at emerging markets. The company has warehouses pan-India offering strong supply chain to its customers in an effective manner. KPL’s range of products includes Solvay Bicar(R) Food Grade, which is globally approved and widely appreciated. Bicar® food is mainly used as a raising agent for baked goods. It is available in an extensive range of particle sizes for a wide variety of uses and is recognised as leavening agent of choice among professionals, home bakers and biscuit producers. Other product for shelf life enhancement by the company is Oxygen Absorber. It controls pest infestation, mold growth, rancidity caused due to fat oxidation, etc. Oxygen Absorbers are used in various applications such as bakery, snacks, fruit & vegetables, nutraceuticals, sauces, seasonings & condiments, dairy, etc. and are available in sachets and pouches. KPL also offers phosphates & non phosphates from Budenheim to seafood processing industry. KPL International Ltd. info@kplintl.com
Superlative Taste Valrhona Chocolates are one of the most sought after chocolates by top chefs, pastry chefs, home cooks, and chocolate connoisseurs around the world. Valrhona is committed to creating unique, artisan quality chocolate with balanced, robust and consistent flavours. Valrhona has created a range of a unique aromatic range by perfecting techniques for enhancing the flavour of rare cocoa beans. Their superlative taste is consistent with the gastronomic traditions of their place of origin. Leading Pastry Chefs and Michelin Star hotels rely on Valrhona’s expertise to experience the best that chocolate can be. Chocolates vary greatly and can present a distinct range of flavours. Valrhona does a terrific job of highlighting these flavours with their chocolate. Created specifically for restaurants, bakeries, and pastry chefs, Valrhona has a reputation for high-quality products. Its unique shape makes it easy to melt which can be used in a myriad of ways like cremeux, ganache, mousses and chocolate cakes. If you have an idea which constitutes chocolate, you can be sure that Valrhona has chocolate to bring your vision to reality. Euro Foods Pvt. Ltd. delhisales@eurofoods.co.in
The information published in this section is as per the details furnished by the respective manufacturer/distributor. In any case, it does not represent the views of Hammer Publishers Pvt. Ltd.
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BAKERY REVIEW
I N D E X
Advertiser’s Inde x Company
Page No.
AKASA INTERNATIONAL
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ALLIED METAL WORKS
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Apple bakery Machinery Pvt. Ltd.
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combi craft
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cremica food industries ltd. BIc
DELTA NUTRITIVES PVT. LTD. BC
DKG SALES PVT. LTD.
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EUROCAO Foods india pvt. ltd.
08
euro foods pvt. ltd.
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FHA 2020
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fi asia 2019
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frigorifico allana private ltd.
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Jendah Food Machinery Co. Ltd.
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Mastech Services
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rans technocrats (INDIA) PVT. LTD.
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remington steel arts
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RICH GRAVISS PRODUCTS PVT. LTD.
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sigep 2019
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Solutionz consulting
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stec hotelwareS LLP
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UBM INDIA PVT. LTD.
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veeba foods
windsor chocolatier
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FIC
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I nterview
BAKERY REVIEW
Artistic Bakery Strokes! Chef Joginder Singh, Executive Pastry Chef - Conrad Pune
Armed with an experience of more than a decade, Chef Joginder Singh, Executive Pastry Chef - Conrad Pune is a seasoned professional who has been associated with established brands in the hospitality industry. In his last assignment, he was associated with J W Marriott, Pune as Assistant Pastry Chef. Singh completed his diploma in Hotel Management & Catering technology in Bakery & Confectionary from CIHM (Chandigarh Institute of Hotel Management). His hobbies include painting, reading and watching movies. In an exclusive interview with Sharmila Chand, he talks about the latest trends in bakery, challenges, his work philosophy and more… What are the current hot trends in Indian Bakery industry? 2019 has seen tremendous combination of sweet and savoury flavours in baking. From a kick of salty and chilly flavour in the pastry dough to an unexpected touch of grains in your ice cream, the year has been all about savoury, spice and all things nice. Vanilla and Matcha is emerging as favourite flavour in both sweet and savoury recipes. The basic trends in Indian bakery and pastry innovation are related to health, pleasure, and convenience. While guests are looking for contemporary, offbeat desserts, chefs are enjoying experimenting and using more of natural colours with fruits extracts.
How did you become a Pastry Chef? To be a pastry chef was not my initial goal. No one in my family is perusing this professionally. Since childhood I have been interested in art work and I soon learnt that pastry making is also work of art which has led me to where I am.
Who are your idols, who all have inspired you? Since I started my career there are so many inspirational people that I have crossed paths with. But I would like to give a special mention to Chef Santosh Rawat, Chef Nitin Upadhyay, Chef Vikas Bagul and Chef Anil Rohira who have inspired me and I have learnt a lot from them.
What are your Hot selling bakery items? There are so many bakery products which are very popular. Some of our hot selling bakery items are - Belgian chocolate truffle cake and pastry, Blueberry baked cheese cake, Tiramisu, sea salt and caramel praline and our Chocolate
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heaven cake.
What is the demand these days in Bakery? The consistent rise in consumer awareness regarding health & wellness has a huge impact on the demand for healthy bakery products. Last year we saw a resurgence of nostalgic baking, with chefs trying to rustle up their childhood favourites like simple fruit and tea cakes and scones. The trend has continued, taking that hint of nostalgia, albeit with chefs’ own individualistic twist to make it more fancy, modern, and fresh.
What about the health quotient? How do you take care of that aspect? We have curated special recipes that include healthy ingredients to meet the consumer demand. We are using more of traditional and sugar free ingredients with no artificial flavouring.
Your favourite tool?
Which in turn makes it very challenging to hire new chefs and train them to a level of perfection. Guest Expectation - Even with diet restrictions, guests are not satisfied with simple pastries and desserts. They want creativity, visual appeal and taste to remain unhindered by restrictions.
What do you like about your job? I just love everything about it. The measuring and mixing, the magic when you open the oven and your product is beautifully perfect. All of that makes me feel so great and accomplished.
What you don’t like about your job? I dislike not having enough equipments and ingredients to do the job perfectly.
What is your strength as a bakery chef? My strength is Patience, Passion and Creativity.
A small palette knife is something I always carry with me. It is a very useful tool to decorate desserts or making any chocolate garnish.
What is your working philosophy?
What are the challenges a bakery chef has to face in his job?
What are you passionate about besides baking?
Quality and consistency of Ingredients - While working in the pastry and bakery section, the qualities and consistency of ingredients are extremely important. We always try our best to get the best of the best, whether it is from India or abroad. Procuring and sourcing ingredients can be difficult and very expensive. This also means we have to ensure efficient product management to avoid wastage. Hiring of Skilled Chefs - The recent past has seen a lot of hotel properties launching which has opened up a lot of job opportunities for chefs. Thus making it difficult to retain chefs.
In my spare time, I like to draw and paint which is also my hobby.
Work honestly with all your heart and try to give your 100% always.
How do you like to de-stress? Whenever I want to de-stress, I take a few deep calming breaths which helps me reinforce positive thinking.
Lastly, what is your mantra for success? Whatever you do, do it with all your heart, love and passion. And try to always give your best and you will be happy and successful.
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