74
Hammer Food & Beverage Business Review
Aug-Sept ’15
Elle & Vire, partner of your success So lutions for Foodservice Professionals
Dabon International (P) Ltd.
North: 0124-4974000 - sales_delhi@daboninternational.com West: 022-28301214 - sales_mumbai@daboninternational.com South: 080-41602213 - sales_bangalore@daboninternational.com Contact: gauravtandon@epicure.in Aug-Sept ’15
1
E d i t o r i a l
Publisher cum Editor
Rajneesh Sharma
rajneeshhammer@gmail.com
Associate Editor
Swarnendu Biswas Resident Editor
Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design
Hari Kumar. V
Production Assistant
Mamta Sharma
Advertising Sales
Delhi: Debabrata Nath, Sumesh Sharma Mumbai: Rajesh Tupsakhare Subscription Sales
Dattaram Gangurde
Director Sales
Sanjay Anand Mobile: +91 9811136837 Director Operations & Finance
Rajat Taneja Mobile: +91 9810315463
Editorial & Advertising Offices: Delhi:
Hammer Publishers Pvt. Ltd. 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-25704103, 45084903, 45093486 Mumbai:
Hammer Publishers Pvt. Ltd. 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise Hotel, Andheri (E), Mumbai-400 093 Phone: 022-28395833 Telefax: 022-28388947
E-mail: info@hammer.co.in © 2015 Hammer Publishers Pvt. Ltd. No article can be reproduced in part or as whole without prior permission of the Publisher. Bakery Review is a bi-monthly magazine, printed and published by Rajneesh Sharma on behalf of Hammer Publishers Pvt. Ltd., 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028. Annual Subscription rate within India is Rs. 450 and overseas US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.
Workers engaged in bakery operations have a higher element of risk associated with them as compared to workers in a majority of sedate white collared professions. Day-to-day bakery production is associated with many potential hazards. The dangers can come from oil and water spillages or from uneven flooring in bakery units, which if goes unchecked, can result in trips and falls, which in turn can translate into serious injuries. The exposure to excessive heat and fire hazards can also cause serious injury to the workers in bakery units. Bakery workers can also be susceptible to serious levels of noise pollution, and cuts and burns. Baker’s asthma is another possible occupational hazard for bakery workers. Therefore exhaustive measure of precautions towards facilitating safety for the bakery workers is of crucial importance for entrepreneurs and managers engaged in bakery production. The maintenance of hygiene of bakery products is also an issue of great importance. It should be ensured that bakery products, which are often prone to spoilage problems, reach the consumers in perfect state. Addressing potential microbiological problems in bakery units, however, should be supplemented with adequate pest control measures, and heeding to proper storage of raw materials. In our Cover Story, we discuss the safety of the workers in bakery production and maintenance of hygiene of bakery products, which can be helpful for the industry at large. The coffee cafe culture has gained momentum in urban India, during the recent years. The reasons for this trend can be attributed to the rising disposable incomes in select but sizeable pockets of urban Indian society during the last decade-and-a-half and also to the changes in lifestyles in urban middle class India during the recent years. Changes in lifestyles can again be attributed to the growing influence of globalisation and also due to the fact that significant sections of urban India, characterised by nuclear families with working couples, now do not have the time to cook elaborate meals at home. The growth in coffee consumption in India during the last decade is perhaps another reason for the mushrooming of coffee cafes and bakery cafes across urban India. We have explored this trend of the growth of coffee cafe culture and also the various possible impediments towards profitability of coffee and bakery cafes, in our Business Story. Besides these, a short feature on healthy ingredients for bakeries, a feature on chocolates, and an interesting Q&A with a Corporate Pastry Chef are among other attractions of the issue, which can garner readers’ interest. As usual, the perspectives and insights of our features and Q&As are complemented by our useful body of information, provided through our News, Report and Events section. I hope our esteemed readers would find this issue an absorbing read between the covers, as I wish them a wonderful festive season ahead. It is a season where bakery and confectionery products are likely to get fillip in terms of both demand and creativity, across bakeries in the country.
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.
2
Aug-Sept ’15
i n s i d e
18 COVER STORY
Facilitating Safety & Hygiene in Bakeries
22 BUSINESS
departments
The Hot Business of Coffee Cafés
04
Events
08
News Scan
14
Report
16
Focus
32
Product Preview
36
Interview
26 PRODUCT
Gelling with Gelatin
28 INGREDIENTS
Healthy Ingredients for the Health Conscious Times
30 CONFECTIONERY
Aug-Sept ’15
Chocolate Challenges
3
e v e n t
bakery revie w
HostMilano: An Amalgamation of Technology and Creativity time at Host, will be presenting the concept of gourmet pizza. The Network del Gusto, promoted by APCI – the Professional Association of Italian Chefs, with the collaboration of Italian Gourmet and apropositodime.com, will present five days of live lectures by top professionals in the sector. Overall, the HostMilano 2015 will host HostMilano – the international hospitality exhibition, the leading event for the HORECA, food service and retail segment, is happening this year at the Fieramilano fairground at Rho, during 23rd -27th October. The mega event to be held has been demarcated into various segments. The macro-area for Food Service Equipment and Bread/Pasta/Pizza is one of Host2015’s three synergic macro-areas: the other two are Coffee-Tea/Bar–Coffee Machines/Vending, and Gelato-Pastry/Furniture and Tableware. At HostMilano, under the Food Service Equipment category, the professional food service sector will represent the latest upcoming cooking and dining trends sweeping across the world. Highlights of the section will include food processing and preserving methods, and the countless large and small gadgets and accessories that make a difference in the kitchen. There will also be meetings and events devoted to food culture, with the participation of world renowned Chefs and the other movers and shakers of the industry. New entries this year in the realm of Food Service Equipment include Cool Compact and Taylor, which will be there along with such names as Ali Group, Alliance International, Angelo Po Grandi Cucine, Alto-Shaam, Bravo Inox, Comenda Ali, Fagor, Gram Commercial, Meiko, Epta, Follett Corporation, Grandimpianti Ali, Hobart, Imesa, Milan Toast, MKN, Manitowoc Foodservice, Mepra, The Middleby Corporation, Orved, Rational, Realstar, Renzacci, Sirman, Unox, Vema, Walo Professional and Winterhalter. The Bread, Pizza and Pasta area will not only have an impressive range of products but also training and competition events, with contests among professional bakers
4
and pizza-makers, as well as sessions dedicated to research into new market trends, the latest technology and the formats of the future. The segment of Gelato-Pastry – where Italy is the undisputed world leader and heads the trend towards internationalisation of equipment — will be presenting at HostMilano 2015 the quality ingredients for creating superlative gelato, desserts and chocolate, with refrigerated counters and all the different types of machinery that encourage more creative, more original processing. At the event, local and international Chefs and master pastry makers will showcase their skills in high-profile show cooking demos. The gelato,chocolate and pastry masters from all over the world will participate, making for a lively Gelato and Pastry area. There will be an exclusive show for the professional restaurant industry along with performances and competitions of highlevel technical and artistic value. Pizza, that great icon of Italy, will be the focus of an international event at HostMilano 2015. The event named European Pizza Championship, will be organised by the magazine Pizza e Pasta Italiana and the Università della Pizza, which, for the first
more than 400 special events, including performances, seminars, workshops, show cooking and demonstrations by Chefs, top gelato makers and Pastry Chefs, and Italian and international baristas. The show entails a new-generation exhibition concept; designed with the help of world famous architects, designers and art directors. Some of the recurring trends that will be presented by designers at HostMilano include greater attention to social attitude, and the convivial dimension of food; understood as a means of generating new socialising systems. Greater importance will also be given to the narrative dimension of products, which, increasingly, themselves become a vector of stories and the characteristics of the contexts that generated them. One of the hallmarks of this edition of HostMilano is the return of a completely new version of EXIHS — Italian Excellent Hospitality Services. Leading-edge luxury is the characteristics of the revamped space occupied by EXIHS; conceived by Dante O. Benini & Partners Architects. After its successful debut in 2013, the concept returns to explore the most interesting visions of future hospitality within a single spatial concept at HostMilano 2015.
Aug-Sept ’15
Aug-Sept ’15
5
e v e n t
bakery revie w
EVENTS’ CALENDER
SIGEP 2016 Holds Great Promise SIGEP 2016 will be held during 23rd-27th January 2016 at Rimini Trade Fair, Rimini, Italy. This will be the 37th edition of SIGEP. This annual event can be described as an international exhibition for the artisan production of gelato, pastry, confectionery and bakery. The expo is acknowledged as the world´s most important in the artisan gelato sector. The event is also strengthening its position in the artisan bakery field. At the event, the very latest in terms of raw materials, basic products, plant, machinery, furnishing and fittings for the artisan gelato, pastry shops, cafés and artisan bakeries are expected to be showcased. Here it deserves a mention that SIGEP is heading for a record-breaking edition after having reached the record figure of over 187,000 visitors (38,000 from abroad) in January, at the 2015 edition of the show. With the SIGEP 2016 being four months away, already the sales of exhibit space has experienced an enhancement of 45 percent, as compared with the average of the last two years. As far as exhaustiveness of the product range and value of exhibiting companies are concerned, industry can probably expect to witness the best edition of SIGEP till now. One of the priority objectives of SIGEP 2016 is to further increase the expo’s international profile, an endeavour which is proving to be a success. As far as the seventh edition of the Gelato World Cup is concerned, 14 teams are officially taking part in the contest, a record number for the event, with new entries from Chile, Uruguay and Singapore. Alongside them, there will be Argentina, Australia, Germany, Japan, Italy, Morocco, Mexico, Poland, Spain, Switzerland and the US. Following passing the selections in their respective countries, the teams will compete through seven tests, to be held during 23rd- 25th January in the South Foyer of Rimini Fiera, Italy. Each team will comprise a gelato maker, a Pastry Chef, a
6
Chef, and an ice sculptor and will be led by a team manager — a highly qualified professional who will be a member of the panel of technical judges. For the Pastry Queen, the world pastry championship for ladies only, participants will arrive from Japan, Brazil, Australia, Belarus, Peru, France, the Balkans, Taiwan, India and Italy, with selections being held in the last five of these countries, due to the large number of applicants. From now onwards, selections in the countries of origin will be a fundamental requisite for participation. The Star of Chocolate contest at SIGEP 2016, reserved for the most qualified chocolatiers, is also assuming an international profile. Participants already entered will arrive from Belarus, India, Japan, Brazil and Italy, but by November, other entries are awaited, and participation is expected to be doubled. For bread baking, Bread in The City (international contest for the bakery world) will feature eight competing teams, who will be decided at the end of October from a total of 15 candidate nations. SIGEP plays an all-round media role in the artisan confectionery market. One example of this authoritative position is the initiative organised with Forum Agenti, a network for finding agents throughout Italy. Following the great success achieved at the last edition, the agreement has been further extended and, from a month before the expo, SIGEP exhibitors will be able to enter their request for sales staff on the website www.agenti.it, for the whole of Italy. Overall, thematic sections, international contests and championships, demos, courses and updating seminars and expos are expected to contribute towards making SIGEP2016 a unique spectacular event. In the next edition of SIGEP, alongside SIGEP there will be RHEX, Rimini Horeca Expo, which will host products and technology for catering and food service in Halls B7 and D7.
ANUGA 2015 10-14 October 2015 Cologne, Germany www.anuga.com Saudi Horeca 2015 18-20 October 2015 Riyadh International Convention & Exhibition Center, Saudi Arabia www.saudihoreca.com Fi & Hi India 19-21 October 2015 Bombay Convention & Exhibition Centre, Mumbai www.fi-india.com Oishii Japan 2015 22-24 October 2015 Suntec Singapore, Singapore www.oishii-world.com SIAL Middle East 2015 7-9 November 2015 Abu Dhabi National Exhibition Center, Abu Dhabi, UAE www.sialme.com Hotel Expo 2015 25-27 November 2015 The Venetian Macao http://www.hotel-exhibition.com Sigep 2016 23-27 Jan 2016 Remini Fiera, Italy http://en.sigep.it Europain & Intersuc 2016 5-9 February 2016 Paris Nord Villepinte http://www.europain.com FHA 2016 12-15 April 2016 Singapore Expo, Singapore www.foodnhotelasia.com
Aug-Sept ’15
Aug-Sept ’15
7
NE W S
S C A N
bakery revie w
Mövenpick Launches Ice-cream Boutique in Mumbai After delighting ice cream lovers around the world, the Mövenpick brand comes to Mumbai with the launch of its ice cream boutique at Juhu Tara Road, Juhu. In this regard, Dennis Koorey, Country Business, Mövenpick – Australia, said, “We are excited about our first ice cream boutique in Mumbai and believe that Mövenpick’;s Swiss style and super premium offering will be a perfect fit in Mumbai. The city has a certain flair and passion
for the best which suits our brand and target audience. We want to offer our customers an experience. As such our dining rooms, menu and ambience are all world class. With the launch of the Mövenpick ice-cream boutique
8
in Mumbai, Mövenpick is expanding on its established retail presence in India. The boutique in Juhu features a range of 24 ice-cream & sorbet flavours, ice-cream dessert creations, gourmet confectionary products, sundaes, shakes, fat free refreshments along with scrumptious waffles, pancakes and much more, all served in its premium ambience . “We have plans to open around 50 ice-cream boutiques in the next three years. The Indian super premium icecream category is growing rapidly and our brand and offering are perfectly positioned to capitalise on this,” averred Tarun Sikka, Managing Director, Star Foods Speciality, who has been instrumental in bringing Mövenpick to India, while talking about the future plans of the expansion of the brand. From its inception, Mövenpick ice-creams applied an ‘all natural’ policy to its range of ice-creams. All Mövenpick products are made in Switzerland without artificial additives, flavourings or colours.
Mad Over Donuts Opens at Churchgate Now the gourmet and cultural scene at Churchgate, Mumbai has got added vibrancy with the opening of the Singapore-based Mad Over Donuts’s new outlet in this area. The new store at Churchgate not only serves the signature donuts & coffees of Mad Over Donuts, but according to a press release, also has a whole new range of products with surprises in the store for customers. The Churchgate store is the 23rd Mad Over Donuts store in Mumbai. Announcing the new store launch, Tarak Bhattacharya, COO – Mad Over Donuts, said, “Churchgate is an iconic Mumbai location for every business. We have been looking for a strategic location here for a while now but weren’t willing to compromise on space and convenience. This was a perfect spot & we grabbed it! Our new store is large and airy with cosy interiors. It is designed in a Café style format; where there will be ample space for seating. Of course, our hugely popular donuts and coffee remain as amazing as ever! We are confident that this outlet will soon become everyone’s favourite place to hang out.” Here it deserves a mention that Mad Over Donuts opened its first store in India, in Noida, in 2008, and within seven years Mad Over Donuts has increased its Indian presence from a single store to 56 outlets. With impressive presence in Mumbai, Pune, Bengaluru, and Delhi-NCR, Mad Over Donuts is fast consolidating its position in India.
Aug-Sept ’15
Stern Ingredients India Pvt. Ltd. 211, Nimbus centre, Oberoi Complex, Andheri (W), Mumbai-400053 For sales call: 022-6520 8101/102/103 E: info@sterningredients.in W: www.sterningredients.in CIN U15440MH2008PCT193596 Manufacturing & Local Sales FSSL 10014021000977 Importer FSSI 10012022001347 * National regulation must be observed for all products by users *
Aug-Sept ’15
9
NE W S
S C A N
bakery revie w
Teabox Launches Personalised Tea Subscription Service Teabox, the global e-commerce tea company, has announced the launch of a personalised tea subscription service. This innovative program is powered by Teabox’s patent-pending machine-learning technology that according to a press release, personalises and matches every individual’s tastes to a selection of teas. Here it deserves a mention that founded in 2012, Teabox does have the ability to deliver teas from Darjeeling, Assam, and Nilgiri to the entire world. Within three years of its existence, Teabox has delivered over 30 million cups worth of tea to customers in 80 countries. The Teabox subscription program empowers tea drinkers to choose the kinds of teas they would enjoy. This is done by breaking down tea’s several attributes such as aroma, astringency, strength, body, etc., into objective components which are matched to user preferences, habits and taste characteristics. How does the technology behind the subscription service work? The users can take a quick five-question quiz online and their choices are submitted to the Teabox prediction engine. Each user is assigned a ‘signature’ based on his/ her responses. The machine learning algorithms look for patterns to identify a selection of teas best suited to go with a given signature profile. And as the users repeat and share their experiences with Teabox’s prediction engine,
the exercise improves the machine’s discerning capabilities thereby improving its understanding of users’ choices. This feedback loop enables a reinforced learning behaviour of the system, allowing it to fine tune itself to specific taste profiles as the association goes further. Under this personalised tea subscription service, every month the user receives tea selected based on his/her habits and preferences. Located in the heart of the Indian tea industry, Teabox’s fulfillment centers have easy access to tea gardens. According to a press release, users receive their personalised box within five days of placing the order. “When it comes to taste preferences, there are no universals. One’s taste preferences are unique and one’s alone,” said Teabox’s Founder and CEO, Kaushal Dugar. “But the descriptions of teas, like wines, can be subjective. We understand this, and that is why our prediction engine has been developed to break down subjective words like floral, sweet and astringent into over 75 quantifiable attributes. This, coupled with the habits and preferences of our customers, enables us to pick out teas perfectly suited to their palate, thus making our subscription program the most personalised tea experience out there,” he concurred.
A Burger Brand Launches on Tinder Carl’s Jr., the US-based quick service restaurant chain, did kick-start its brand launch in Delhi by creating buzz on a popular dating app named Tinder. This is probably the first time ever in the history of food service industry that a burger brand chose to launch itself on a quirky and young platform like Tinder. The launch was done on 6th August of this year, where young daters found themselves being matched to big juicy burgers. The maiden outlet of the brand in India was launched on 8th August, at Select Citywalk Mall complex at Saket, New Delhi. Tinder is a fun way to connect with people around you. Swipe right to Like or Left to Pass on the people Tinder recommends. If someone likes you back, it’s a match! This app is available on Android and itunes. The idea behind this innovative marketing strategy was to create a flirty image of the brand; trying to flirt with people around them and engage customers by offering something new. Samira Chopra, Marketing Strategy Head, Carl’s Jr. India, said, “Carl’s Jr. is known globally for its unique advertising and marketing campaigns targeted at the young hungry youth. Tinder is an excellent platform to reach out to this audience and matches well with our brand positioning.” “Going on Tinder represents exactly the flirtatious and easy going approach that the brand symbolises. We believe our burgers are worth loving, hence the rather romantic engagement with our potential customers,” proffered Sana Chopra, Executive Director, Carl’s Jr. India.
10
Aug-Sept ’15
Aug-Sept ’15
11
NE W S
S C A N
bakery revie w
Creambell Launches Maxxum Mini Creambell, one of India’s renowned ice-cream brands, has launched its Maxxum Mini range of ice-cream sticks. According to a press release, Creambell happens to be the first ice-cream brand in India to launch this internationally popular range of ‘Minis’ in the premium category. Maxxum Mini packs a powerful punch with its exotic combination of flavours and textures. It has currently been introduced in two exciting variants — Pina-Orange and Chocolate Cookie. While Pina-Orange is encased in a bar with a delicious mix of pineapple flavour infused with vanilla ice-cream and coated with tangy orange on the outside, Chocolate Cookie is a rich concoction of caramel flavoured icecream with soft cookie bits inside; coated with smooth and luscious chocolate. Maxxum Mini is manufactured using new extrusion technology that lends a more dense, smooth and luxurious texture to ice-cream. The Minis will also be available in fun packs of four for home consumption. Speaking on the occasion of the launch of the Maxxum Mini Range of ice-creams, Nitin Arora, Chief Executive Officer, Creambell Ice Cream, said, “We are proud to be the first ice-
cream brand to introduce premium mini bars in India. Impulse segment is today the fastest growing in India’s ice-cream market. With ice-creams emerging among the most popular snacking options among consumers, we are sure that Creambell’s Maxxum Mini range will prove to be a great choice for those looking for a quick snack on the go and also for those looking for a small treat at home!” Creambell’s Maxxum Mini Range ice-creams are priced at Rs.30 per unit (60ml) and a pack of four is priced at Rs. 120. They will be available across India.
Mondelez India Foods to Expand its Rural Operations Mondelez India Foods Pvt. Ltd. a part of Mondelez International (NASDAQ: MDLZ), has developed a strategy to expand its rural operations. The company which has nationally renowned brands like Cadbury Dairy Milk, 5 Star, Oreo and Park and many others in its ambit, has identified 20,000 high potential villages, which are spread across nine states of the country. There it will introduce its distribution network to market its products. According to Chandramouli Venkatesan, MD, Mondelez India Foods, every year the firm will continue to expand its presence in about 5,000 odd villages of India. Here it deserves a mention that the per capita consumption of chocolates in India has almost trebled from 2005 to 2012. According to ValueNotes, the chocolate industry in India was valued at Rs.58 billion in FY 2014. ValueNotes estimated that the industry would be worth nearly Rs. 122 billion by FY 2019, growing at a CAGR of 16 percent. In the backdrop of such an impressive scenario for India’s chocolate market, and with rural India showing impressive potential towards chocolate market, and with rural India increasingly integrating with mainstream India, it is perhaps quite natural for Mondelez India Foods to envisage to tap the rural Indian market in a big way.
Deepak Yadav Courtyard by Marriott Gurgaon has announced the appointment of Deepak Yadav as the new Pastry Chef for the hotel. Deepak will be responsible for the overall bakery and confectionary section of the hotel. He will be responsible for ensuring quality and excellence in the department. Deepak has joined Courtyard by Marriott, Gurgaon from Gourmet Empire Pvt. Ltd, Chandigarh, where he was working as an Executive Pastry Chef. Chef Deepak has worked with quality hotels and restaurants such as Courtyard Marriott, Kuwait City, Jaipur Marriott Hotel and SET’Z at DLF Emporio Delhi. He has a natural flair for designing and can create personalised desserts with ease.
12
Aug-Sept ’15
Aug-Sept ’15
13
R E P O R T
bakery revie w
Academy of Pastry Arts India Organises Open India Pastry Cup 2015
A
cademy of Pastry Arts India, the renowned pastry school which offers the opportunity to learn the art of pastry and bakery, successfully organised Open India Pastry Cup 2015 at its Gurgaon center, located at Udyog Vihar Phase IV, in the recent past. The competition was an all India level selection for the renowned Asia Pastry Cup 2016, which will be held in Singapore, in the month of April of the next year. The competition was judged by a renowned panel of judges from WACS, a global network of Chefs’ association. The competition offered talented Chefs a worldclass platform to showcase their expertise in pastry making. The competition was organised in association with IFCA. The
event was accompanied by demonstration, food fasting and consultations with Chefs. Participating teams at the competition were from MBD Hotel Noida, ITC Sheraton, Le Meridien and the Academy of Pastry Arts India team. The Academy of Pastry Arts India team, which comprised Amit Sinha & Mukesh Rawat, was adjudged the winner. The winning team of the competition would represent India in the upcoming Asian Pastry Cup. The winning
team was awarded with a Certificate and Trophy. Commenting on the event, Chef Niklesh Sharma, Director, Academy of Pastry Arts India, said, “We are very delighted to organise the competition of India Pastry Cup 2015. Our effort is to bring up the refining skills of aspiring Pastry Chefs, so that they become professionally sound in the baking industry and can come at par with their global counterparts.”
Premium Biscuits Segment Expected to Flourish
V
alueNotes has come out with a research report on the biscuits and cookies industry in India. The report is titled ‘Biscuits and Cookies Industry in India, 2015-2019.’ The report covers fiscal years from 2015 through 2019. According to the report by ValueNotes, the biscuits and cookies industry in India was valued at Rs. 145 billion in FY 2014. The industry has been growing at a CAGR of 10 percent over the last three years. ValueNotes estimated that the industry would be worth nearly Rs. 279 billion by FY 2019, growing at a CAGR of 14 percent. The report offered the segmentation of the biscuits and cookies industry in India for FY2014. According to ValueNotes, glucose segment comprised 25 percent of the biscuits and cookies industry in India,
14
during FY 2014. According to the above-mentioned research report, the share of glucose biscuits in the biscuits and cookies industry in the country is expected to decline as they have reached a point of saturation. With rising incomes, consumers in India are getting attracted towards cream biscuits and cookies instead of glucose biscuits. One of the important findings of the research report is that the share of premium biscuits is likely to increase by FY 2019 as manufacturers are now aggressively entering the premium biscuits and cookies segment on account of higher margins prevalent in the segment. The report noted that increase in disposable income, changing lifestyles, growth in organised retail and increasing consumption of processed and packaged
food were the main drivers of the biscuits and cookies industry in India. According to the report, latest trends witnessed in the industry reveal that companies are engaged in improving product packaging. Also, growing media coverage on health, rising incidence of health problems, increasing concerns over physical appearance, changing lifestyle and soaring costs of healthcare have led the biscuits and cookies market in India to move towards a healthier path, observed the report. Here it deserves a mention that biscuits and cookies comprises the largest segment in the Indian bakery industry. It accounts for 72 percent of sales of the Indian bakery industry. India happens to be the highest consumer of biscuits in the world.
Aug-Sept ’15
®
Approved Event
001/2014 SGPX14S1
Aug-Sept ’15
15
F OC U S
bakery revie w
Miniature Cakes and Pastries are Hot Trends Recently Bakery Review had an interaction with Avijit Ghosh, Corporate Pastry Chef, The Leela Palace Bengaluru. The discussion revealed his predilection towards pastry creation, interesting aspects of the work profile of Pastry Chefs, his highly popular creations and also his knowledgeable views on the Indian bakery industry as a whole. The excerpts of the interview follow:
What or who/whom inspired you to join this profession? The artist in me induced me to take up the profession of baking and pastry making. This profession afforded me the opportunity to showcase my art in different forms and mediums. One can say I have translated my hobby into my profession. What are the factors that have contributed to your success as a Pastry Chef? They are eye for detail, an artistic hand, hard work and dedication, and being able to fulfill customers’ preferences.
16
What are the challenges and impediments that a Pastry Chef in India faces in her/his day-today working? Kindly elaborate on at least three of them. These challenges and impediments could be creative as well as of operational nature or may pertain to personnel Some of the challenges that a Pastry Chef can face pertain to sourcing the right equipments, right ingredients, and skilled manpower. In the realm of pastry making in India, equipments and ingredients tend to be on the expensive side and thus they add on to the food cost quite a lot. Balancing cost and
quality can be quite challenging in day-to-day operations of a Pastry Chef, in India. Getting skilled manpower is again a big challenge for Pastry Chefs in India. Name three highly popular products that you have created during your present tenure? They are Chcolate Hazelnut Tiramisu, Citrus Cheese Cake, and Lemon Macaroon Tart. How much importance do you and the hotel you are engaged in give to the health quotient in your baked and pastry creations? Name
Aug-Sept ’15
F O C U S
bakery revie w some of the healthy bakery and confectionery products in your menu, and also state their health attributes As far as our healthy endeavours in bakery go, we have all bran muffins, gluten free bread, sugar free cakes and pastries in our repertoire. However, at the same time, I would like to point out that it is a big challenge to effectively tackle the health issue in the bakery industry, as all good baked products generally consist of butter and cream. Without these two it is extremely difficult to get heavenly taste in your pastry and bakery products. How do you think the quality of ingredients can be maintained in bakery operations? Ingredients do play an important role in bakery operations as best products are often made with best ingredients. Identifying the right supplier for special ingredients is must. At the same time, continual research
Aug-Sept ’15
for more suppliers of ingredients, and also on new ingredients is needed to create baked masterpieces. Do you think bakery outlets housed in five-star hotels of India will tend to lose market share to the mushrooming high-end retail bakery outlets in malls and supermarkets? Or do you think the high-end stand-alone retail bakery outlets, or retail bakery chains and five-star hotels’ bakeries cater to different market niches and as such there is little risk of losing of market share of one segment because of the growth of the other? Please explain your views in this regard Each segment has its own market share and all of them are growing. However, at the same time, I do agree that in urban India, in order to avoid growing traffic and road congestion, customers tend to move to the supermarkets and bakeries in the vicinity, in search of their bakery
products. But quality conscious customers will still be loyal to five-star hotels’ bakeries, in order to get the desired quality, hygiene and creativity. And the price factor also matters as bakery products at five-star hotels are generally priced higher as compared to those available in the local markets. This can be a deterrent in a pricesensitive society like India. According to you, what are the prevailing current trends in the Indian bakery industry? Current trends are miniature cakes and pastries, which are creative pieces of work. They attract the customers and taste great. Also healthy eating is fast catching up in India, and that has left its influence in bakery products too. How do you perceive the Indian bakery industry, five years from now? With growing economy, I am sure the Indian bakery industry will scale great heights.
17
C O VE R
S T O R Y
bakery revie w
Facilitating
Safety & Hygiene in Bakeries With the changing lifestyles, the consumption of bakery products has been increasing in India since the past decade.  Furthermore, with increase in disposable incomes and changing eating habits of people, bakery products have gained popularity among masses. The Indian bakery market is estimated at Rs. 210 billion. Today bread is frequently consumed in many urban households in India where both the husband and wife work. But despite the impressive growth of the Indian bakery industry, it may be added that about 60 percent of bakery production in the country takes place in the unorganised sector. There are around two million operational unorganised bakeries across the country, comprising small bakery units, cottage and household type manufacturing. They are often characterised by low levels of packing and distribution, mainly in neighbouring areas. The people who work in these units as well as in some of the larger bakery units in the country are often at health risk due to various factors. It is also often difficult to maintain the exacting hygiene level of the bakery products in small unorganised bakery units dotting the country. Ashok Malkani examines the potential hazards of the employees engaged in the Indian bakery sector as well as how the hygiene of the bakery production can be maintained at an acceptable level. 18
Aug-Sept ’15
C O VE R
bakery revie w
A
food channel recently described, in detail, on how to bake ornate bread rolls. While most slurp on the yummy looking rolls, it can also set one thinking about the people who bake breads. Everyone enjoys a cake and revels on cookies, little realising the hardships or problems that the bakers undergo to bring that twinkle in the eyes of the children, as well as of the adults, with their baked delights. The Indian bakers have also come up with Fondant cakes with edible figurines which have become popular among cake lovers. And how about a two-feet long chocolate-made elephant or a pastry decorated with 3D shaped flowers that resemble the real thing? Consumers are now seeking premium, gourmet and exotic bakery products to satisfy their desire to indulge. Since the consumers today are becoming more adventurous and are seeking a variety of baked food products, the bakers are ready to experiment. The shift in consumer preferences has resulted in innovative product developments in the realm of bakery production in India, which is reflected in masala bread, cheese bread, cheese cakes, etc.
Aug-Sept ’15
S T O R Y
Led by international patissiers and chocolatiers, desi bakers are now experimenting more and more. But all this experimentation also adds to the potential of hazards of the people working in the bakeries – particularly of the workers engaged in small unorganised bakeries in the country.
The Risk Factors Ensuring the complete safety of the workers in the bakery units is a crucial task. Bakery production in many bakery units dotting the country involves risks at every step. In small manually operated bakeries the heat generated by the ovens can be a potential hazard. Workers are exposed to higher temperatures while working near ovens. Excessive heat can affect cardiovascular function causing syncope (fainting) and other consequences. The danger of burns from hot objects or surfaces is also there. It goes without saying that ventilation and fresh air supply should be properly maintained in bakery units. Sensitisation of the skin (resulting in dermatitis) or of the nose and lungs (resulting in allergic rhinitis) or asthma are serious health hazards, which have
the possibility to occur in bakery production. Notably, allergens may include amylase (enzyme) in the flour, as well as other agents. Besides the ovens and the heat generated by them, machines like the bread slicer could also prove to be hazardous for the bakery workers. The highest proportion of major injuries (broken bones, injuries requiring hospitalisation, etc.) in bakery industry is caused by workers slipping or tripping. Slips, trips and falls are some of the major reasons for accidents of the employees in bakery units. Oil and water spillages all around production hall are commonly responsible for the falls and accidents in bakery units. The major accident prone area in bakery units is premixing area where maximum spillages occur. Slippery tiles can also cause trips and falls. Uneven flooring in bakery units can also cause pallets and trolleys used for moving heavy materials and equipment to trip over and fall, possibly injuring the workers too. If the workers carry heavy loads without the help of trolleys it can cause damage to the spine. To avoid tripping of pallets, Kota Stone flooring is recommended. Noise is another nagging problem in bakery operations as it can cause deafness among bakery workers. Noise
19
C O VE R
S T O R Y
bakery revie w bakery manufacturers in India do not invest in the safety equipments and other protective equipments for short-term benefits. In the long run, however, this attitude has the possibility of proving to be counter-productive for the image and business of those bakery entrepreneurs.
Keeping the Bakeries Safe
produced by machines like mixers, grinders, compressors, generators, DG sets, blowers of ovens, vibratory sifters are responsible for this ailment. Ear plugs are the best remedy to counter the noise menace in bakeries. Another important personal health safety issue for workers in bakeries is that of addressing the respiratory disorder. The major problems come from ammonia odour which, if inhaled in large quantity can cause breathing problem. Inhaling flour and sugar dust can also lead to respiratory conditions like asthma. Flour and sugar dust are generated at grinders, sifters and mixers. Explosions can occur in these sites if proper electrostatic arrestors are not provided. Cuts and burns are also major problems of the bakery workers. Burns mostly occur at places like oven, boiler, etc. and at heaters of packing machines and sealers. Burns may also happen at pre-mixing section where operators have to handle some chemicals like acids. Using protective gloves while handling hot objects and dangerous chemicals can help prevent scalding. Cuts in bakery units usually happen when operators are not careful and attentive during process of packing of products, as it involves knives and cutters. Flour and bakery dust can also cause a few problems to the workers. Problems like irritation to the eyes (conjunctivitis), resulting in watering, painful eyes; irritation to the nose (rhinitis), resulting in a runny nose; occupational dermatitis, resulting in redness, itching and blistering of the skin; and asthma can all be attributed to the rampant presence of flour on the floor of bakery production units.
20
Fire safety is another important aspect that needs to be considered for facilitating safety of the bakery workers. There are several inflammable materials in a bakery which have the potential to catch fire. Ovens can be the main cause of fire in bakery production. The fuel storage tanks are also source of fire hazard. Explosion and fire have also been reported from biscuit ovens of many plants. Electrical loose wiring or short circuits can be reasons for fire hazards too. And one must not forget that packaging materials like wrapper, card board boxes (CBBs) and laminate must not be left scattered around in bakery units. To avoid fire hazards it is necessary that all bakery production units should be equipped with fire extinguishers and smoke or heat detectors. The workers, too, should be trained in handling a fire emergency. As far as electrical safety is concerned, the bakery owners must ensure proper installation of transformers, cable trays and panels in the factory. The cables must be properly insulated, and no loose wiring should be allowed. For eliminating risky operations, precautions like safety guards and safety interlocking should be undertaken. With safety audits, bakery products manufacturers can avert major accidents. It is lamentable that many of the
To keep bakery production safe, it is essential that the entrepreneurs or owners engaged in bakery production adopt two stringent codes, namely identifying hazards and assessing the risk. Identifying Hazards To eliminate or minimise accidents in bakery units, it is essential for the owners to pay heed to the following: • Crates and other objects which are stacked very high. • Bags and other ingredients on the floor. • Wet or greasy floors. • How the workers do their job (do they lift heavy weights improperly? Do they use ovens without protective gloves? Do they bend a part of their body for long periods? Questions like these should be explored in detail). Assessing the Risk To assess the risk the entrepreneur has to find how dangerous the potential hazards are. She/he can do so by posing the following questions to herself/himself: How many workers are assigned in any particular area? How many handle the tools and equipment? How often is the work being done? What are the hazards that the workers are exposed to? How severe are the effects of these hazards? After one has become aware of the risks and hazards, the best way to avoid accidents in bakeries is to adopt a risk management programme. This involves four basic steps. They are: (i) Looking minutely for the risks and hazards (ii) Determining the gravity of the hazard (iii) Finding ways to eliminate it (iv) Checking whether step 3 worked Besides these, keeping abreast of the goings on in the industry and finding out the incidents that have taken place in other bakeries will enable you to be a step ahead of the others in avoiding accidents.
Aug-Sept ’15
C O VE R
bakery revie w
Maintaining Hygiene in Bakeries Maintaining of food safety and hygiene can often become challenging in the bakery industry as the bakery industry involves a lot of raw ingredients. But at the same time, food safety and hygiene shouldn’t be compromised at any cost. It would be highly recommended that bakery manufacturers invest good amount of funds to the food safety equipments and measures. Ensuring food safety in bakery industry entails certain features which are different from other food factories. Bakery products are often prone to spoilage problems. These include physical, chemical and microbial spoilage. Since the most common factor of bakery products is water activity, microbiological spoilage, in particular mould growth, is the major cause of concern for bakery industry. Mould spoilage is a serious and often a costly problem for bakeries. Normal cooking temperature destroys fungal spores, but post-process contamination from air-borne spores and contact with contaminated surfaces must be prevented. The bakery owners must pay heed to ensure that the bakery
Aug-Sept ’15
products like bread do not get infested by microorganisms. The stability of bakery products against the attack by fungi is mainly due to preservatives. Preservatives help to reduce or prevent wastage of food through spoilage caused by microorganisms. It has been reported that chemical preservatives can control the growth of moulds by preventing the metabolism, by denaturing the protein of the cell, or by causing physical damage to the cell membrane. Among these preservatives are propionic and sorbic acid or their salts which have been shown to increase the shelf life of bakery products. Propionic acid and calcium propionate are usually employed at concentrations of 0.1 and 0.2 percent respectively. Problems due to spoilage yeasts in bread usually result from post-baking contamination. Slicing machines, bread coolers, conveyor belts and racks have been identified as sources. Yeast spoilage is characterised by visible growth on the surface of products. The most frequent and troublesome yeast is Pichia butonii, which is known as ‘chalk mould.’ This
S T O R Y
yeast can multiply rapidly on bread, with visible growth often apparent some time before mould occurs. However, microbiological problems are not the only potential tribulations of the bakery owners. Bakery products can also get affected if the bakery environs are not kept clean. Hence proper attention must be paid towards keeping the bakery clean and hygienic. For this, it is important to adopt regular pest control measures to eliminate pests like flies, cockroaches, rodents, birds, spiders and reptiles. This should be in addition to regular cleaning of the premises. Storage of raw materials is another aspect that has to be paid special heed to in bakery operations. Purity of water in bakery operations has to be checked regularly. Filters must be provided at various places in bakery units. Furthermore, water storage tanks in bakery units also need to be cleaned at regular intervals. And, most importantly, is the need to stringently monitor the individual hygiene of the employees working in bakery units. n
21
B U S I NE S S
bakery revie w
The Hot Business of
Coffee Cafés By Swarnendu Biswas
C
offee café culture in urban India has gained force during the recent years. According to the forecast of the report of TechSci Research named India Coffee Shops & Café Market Forecast & Opportunities, 2017, the coffee shops/café’s market in India will cross Rs. 5600 crore by 2017. Major growth in the coffee shops and café market in India has been witnessed since the advent of the twenty-first century. According to a Technopak report, the Indian coffee chain market was estimated at Rs.1820 crore in 2014 and it was
22
expected to reach Rs. 5430 crore by 2020. These days, many of the young and even the not so young crowd in the sleek coffee cafés and bakery cafés in the country are seen sipping Americano, Mocha, Cappuccino and many other exotic styles of invigorating brew, which not so long ago were foreign to the then comparatively conservative tastes of India. The rising disposable incomes in select but sizeable pockets of urban Indian society during the last decade-and-a-half and changes in lifestyles of urban middle
class India during the recent years can be attributed to this consumer-driven trend. The change in lifestyles in turn can be attributed to the growing influence of globalisation among significant sections of urban India — this influence is not only limited to the metros of India but has percolated to the tier-II and tier-III cities of the country – and also due to the fact that significant sections of urban India nowadays do not have the time to cook elaborate meals at home. Consumers in India in more and more numbers are expected to have lunch of appetising
Aug-Sept ’15
B U S I NE S S
bakery revie w snacks and coffee at the mushrooming coffee cafés in the country to save on lunch time, provided the coffee cafés position themselves appropriately and wisely. The significant increase in coffee consumption in the country as compared to that of the last decade has also perhaps contributed to giving momentum to this continuing trend. At the same time, it can be analysed that not only the increased coffee consumption along with lifestyle changes in the urban Indian society has induced the trend of coffee café culture across the country to gain momentum, but the mushrooming of coffee bars and cafés in turn are also playing their role in making coffee the lifestyle drink of new-age India. In India, cafés of important coffee café and bakery café chains have emerged as hubs for students and corporates alike. These sleek places are being viewed as ideal havens by many for romantic rendezvous and as well as for business parleys. In India, the market size of retail coffee is estimated at more than Rs. 1700 crore and this market is expected to grow appreciably during the recent times.
Aug-Sept ’15
The Growing Phase
The burgeoning retail coffee market has lately experienced the entrance of many foreign players to capture a market share, which has strengthened the aroma of competition that in turn is expected to waft across in the days, months and years ahead.
The growth of coffee café culture in urban India is reflected in the expansion and the expansion plans of various coffee café and bakery café chains. Café Coffee Day, which can be credited with kick-starting this growth in coffee café culture in urban India, is going to make an investment of Rs.400- 450 crore over the next three years for opening 400 outlets in the country. According to the Chairman of Café Coffee Day, VG Siddhartha, 70 percent of these new CCD outlets would come in cities where CCD already operates and the remaining would be set up in new cities and highways. Here it deserves a mention that Café Coffee Day, according to VG Siddhartha, had 1538 cafés by 30th June 2015, spread across 219 Indian cities. There are also 16 operational Café Coffee Day outlets in overseas, across Czech Republic, Austria, and Malaysia. In the recent past, Tata Starbucks Private Limited, the 50/50 joint venture between Starbucks Coffee Company and Tata Global Beverages Limited, opened the 75th Starbucks store in India. The
23
B U S I NE S S
bakery revie w profitability just by retailing coffee. Despite increase in coffee consumption during the recent years, coffee in itself still doesn’t generally generate huge sales in the country. Thus cafés need to emphasise greatly on burgers, pizzas or sandwiches to garner impressive profits in India. Otherwise, despite growth of coffee café culture in the country, a huge multitude of our cafés would find profitability elusive, in the long-run.
Need for Repositioning
store located in Mumbai at Bandra, also marked the opening of the 27th Starbucks store in the city of commerce and glamour, and the third Starbucks outlet in the buzzing locality of Bandra and Santacruz. Starbucks entered the Indian market only in October 2012. 75 stores in six Indian cities, in less than three years is something of an achievement and amply reflects on the growing demand for coffee cafés and bakery cafés in urban India. Then there is UK-based chain Costa Coffee, which entered India in September 2005 through an exclusive master franchisee tie-up with Devyani International Ltd., making it the first international coffee chain to start operations in India. Costa Coffee currently operates over 100 stores across India. There is more. Jubilant FoodWorks Limited introduced Dunkin’ Donuts in India in April 2012, in Delhi. By 13th August 2015, there were 61 operational Dunkin’ Donuts restaurants in India. Based in the US, Dunkin’ Donuts is an important coffee and baked goods chain on a global level. In India, it serves a wide range of donuts, Dunkin’ Donuts Original Blend drip coffee; espresso coffee-based beverages such as cappuccinos and lattes, fruit milkshakes, smoothies, tea, as well as a delectable range of sandwiches made out of artisan breads such as foccacia, croissant, ciabatta, and bagels. The Coffee Bean & Tea Leaf, founded in 1963, is regarded as the oldest and the largest privately-held chain of specialty coffee and tea stores in the United States. The brand also arrived in India, in 2008. In India, the chain has presence across 30 cafés, in 10 cities. This growth of the coffee café culture should inspire many other small Indian
24
entrepreneurs to come up with their own version of sleek coffee cafés or bakery cafés, as this model has caught the fancy of urban Indians. The markets in tier-II and tier-III cities in the country are less explored as compared to that of the Indian metros, but many of them are also showing highly impressive potential for the growth of coffee cafés and bakery cafés. Coffee parlours are getting increasingly popular in tier-II and tier-III cities of India.
The Crucial Role of Bakery The growth of coffee café culture in India should ideally lead to greater demand for bakery products like doughnuts, sandwiches and burgers as many of these cafés serve these items along with a wide selection of beverage options. In fact, it is difficult for a café in India to earn
In order to earn sustained profitability, the café chains in India also need to reposition themselves slightly. Presently, still there is a general perception among many Indian people that cafés are primarily places for socialising and/or for holding business meetings, and not as places to have great food and beverage to satiate one’s hunger. This perception is an impediment to the profitability of the cafés in the country, for this perception can (and most probably does) lead to smaller billings for coffee cafés and bakery cafés in India, in comparison to our conventional quick-service restaurants. This consumer perception needs to be changed by the coffee café and bakery café chains operating in India. Steep rentals is another potential or possible serious problem for coffee café chains and bakery café chains operating in India as they need to operate in prime locations. It is because they still have a sophisticated and up market connotation
Aug-Sept ’15
B U S I NE S S
bakery revie w associated with them in the Indian market. Rentals comprise a major chunk of operating costs for coffee chains in the country. During the recent years, some cafés have been shut down in metros and tier-I cities in India because of high real estate costs. The high rentals can be countered to a greater extent if the coffee café and bakery café chains operating in India focus their expansion more towards the tier-II and tier-III cities and less on the metros, as rentals can often be and usually is prohibitive in the prime locations across metro cities of India. The coffee chains should also focus beyond the premium locations of the cities/towns to keep their operating costs in check.
Potential and Popularity But despite the impediments, the future for the coffee café retail chains in India seems promising. The competition shouldn’t scare the existing players as market has huge potential. Presently, India’s per capita coffee consumption is only 90 gm per year, which is much
Aug-Sept ’15
below that of Europe’s and North America’s levels. At the same time, the coffee consumption in India has been growing appreciably. This leaves the café coffees with huge market potential to explore upon. However, in order to gain enduring popularity in India’s locally global markets, foreign coffee café chains and bakery café chains and as well as Indian coffee café chains and bakery café chains, and also stand-alone coffee cafés and bakery cafés should make continual endeavours to tailor their baked offerings and other snacks to cater to the local Indian taste preferences. For how much global an average Indian consumer may become, he/ she is not likely to dispense with his/her local palate preferences. Many international coffee café chains entering India have tailored their Indian menus to accommodate Indian preferences. For example, Tata Starbucks has created a delightful mix of premium coffeehouse favourites--muffins, cookies and croissants–along with menu items with uniquely Indian flavours. Tandoori Paneer Sandwich and Murg Kathi Wrap
are two examples in the Tata Starbucks’s menu which indicate an endeavour in this direction. Tempting products like Tandoori Chicken Sandwich, Tandoori Paneer Sandwich and Peppy Chicken Roll feature in Café Coffee Day’s menu. The Spicy Veg burger and The Original Tough Guy Veg burger in Dunkin’ Donuts’s Indian menu can attract the huge numbers of vegetarians in India who love fast food. During 2012-2014, for the Indian market, Dunkin’ Donuts introduced about eight burgers having ingredients like potatoes, spicy vegetables and pepper chicken, all of which do have appeal to the Indian palates. However, simply meeting the general Indian taste requirements won’t be helpful when the competition heats up further. For example, the menu of a coffee café in Chennai should ideally be slightly different from the menu of a coffee café in Kolkata or Mumbai, at least in terms of the ingredients in their baked and confectionery products. Thankfully, already the players have taken some proactive steps in this market savvy n direction.
25
pro d uc t
bakery revie w
Gelling with
Gelatin G
elatin – a fairly old ingredient for setting many items and cooking is also spelt as gelatine and originates from the French term, gÊlatine. It is a transluscent brittle substance, colourless or light yellow. In itself it has no taste or odour and it is created by prolonged boiling of connective tissue of animals such as skin, cartilege, and bones. It is commonly used as a gelling agent in the food industry. Apart from its use in food, it is also of use in the pharmaceutical, cosmetic and photography industry. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin melts to a liquid when heated and solidifies when cooled again. Together with water, it forms a semi-solid colloid gel. Gelatin forms a solution of high viscosity in water, which sets to a gel on cooling, and its chemical composition is, in many respects, closely similar to that of its parent collagen. Gelatin is also soluble in most polar solvents. Gelatin gels exist over only a small temperature range, the upper limit being the melting point of the gel, which depends on gelatin grade and concentration, and the lower limit, the freezing point at which ice crystallizes. The mechanical properties are very sensitive to temperature variations, previous thermal history of the gel, and time. The viscosity of the gelatin/water
26
from certain animals or from fish.
Food Uses
mixture increases with concentration and when kept cool. In addition to the animal gelatins described above, there are also vegetarian gelatins such as agar. Household gelatin comes in the form of sheets, granules or as powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand. While the granular form of gelatin is easily available, the sheets are often sold only in large packaging, making them suitable only for commercial users. Special kinds of gelatin are made only
Common examples of food that contain gelatin are desserts, jelly, trifles, marshmallows and confectioneries such as gummy bears. It may be used as a stabiliser, thickener, or texturizer in foods such as ice creams, jams, yogurt, cream cheese, margarine. It is used, as well, in fat-reduced foods to simulate the mouth feel of fat and to create volume without adding calories. Gelatin is also being used for the clarification of juices, such as apple juice, and of vinegar. To make gelatin desserts, typically powdered gelatin is mixed with sugar and additives and artificial flavorings and food colours are added. Very hot water is added to swell the powdered gelatin and gel the liquid. The dessert gels slowly as it cools.
Extraction & Recovery After preparation of the raw material, i.e., reducing cross linkages between collagen components and removing some of the impurities such as fat and salts, partially purified collagen is converted into gelatin by extraction with either water or acid solutions at appropriate temperatures. All industrial processes are based on neutral or acid pH values because though alkali treatments speed up conversion, they
Aug-Sept ’15
pro d uc t
bakery revie w also promote degradation processes. Acid extract conditions are extensively used in the industry but the degree of acid varies with different processes. This extraction step is a multi stage process, and the extraction temperature is usually increased in later extraction steps. This procedure ensures the minimum thermal degradation of the extracted gelatin. Recovery process includes several steps such as filtration, evaporation, drying, grinding, and sifting. These operations are concentration-dependent and also dependent on the particular gelatin used. Gelatin degradation should be avoided and therefore the lowest temperature possible is used for the recovery process. Most recoveries are rapid, with all of the processes being done in several stages to avoid extensive deterioration of the peptide structure. A deteriorated peptide structure would result in a low gelling strength, which is not generally desired.
Vegetarian Gelatin For the strict vegetarians and vegans, gelatin may be substituted with similar gelling agents such as agar, natural gum, carrageenan, pectin or konnyaku. These are sometimes referred to as ‘vegetable gelatins’ although there is no chemical relationship; they are technically carbohydrates, not proteins. The name ‘gelatin’ is colloquially applied to all types of gels and jellies; but formally used, it currently refers solely to the animal protein product. Srtictly speaking, there is no vegetable source for gelatin. Some gelatinous desserts can be made with agar instead of gelatin, allowing them to congeal more quickly and at higher temperatures. Agar, a vegetable product made from seaweed, is used especially in quick jelly powder mix and Asian jelly desserts, but also as an alternative that is acceptable to increasing number of vegetarians. Agar is more closely related to pectin and other gelling plant carbohydrates than to gelatin. Another vegan alternative to gelatin is carageenan. This alternative sets more firmly than agar, and is often used in Jewish kosher cooking. Though it, too, is a type of seaweed, it tends not to have an unpleasant smell during cooking as agar sometimes does.
Technical Aspect Although gelatin is 98–99% protein by
Aug-Sept ’15
dry weight, it has less nutritional value than many other protein sources. Gelatin is unusually high in non-essential amino acids (i.e., those produced by the human body), while lacking in certain other essential amino acids (i.e., those not produced by the human body). It contains no tryptophan and is deficient in methionine and threonine. Its other values and ratios of chemicals vary, especially the minor constituents, depending on the source of the raw material and processing technique. Gelatin is one of the few food products or ingredients, which cause a net loss of protein if eaten exclusively. For decades, gelatin has been touted as a good source of protein. It has also been said to strengthen nails and hair. However, there is little scientific evidence to support such an assertion, one which may be traced back to Knox’s revolutionary marketing techniques of the 1890s, when it was advertised that gelatin contains protein and that lack of protein causes dry, deformed nails. In fact, the human body itself produces abundant amounts of the proteins found in gelatin. Furthermore, dry nails are usually due to a lack of moisture, not protein.
Granular V/s Sheet Gelatin When using the powdered form of gelatin follow the following steps: • Sprinkle the granules of gelatin over the surface cold water or liquid. Use 1/4 cup, 60ml, or whatever quantity is called for in the recipe, per envelope. Do not dump them in a pile, as the granules in the middle won’t dissolve. • Let stand for 5 to 10 minutes. • Add warm liquid or heat gently, stirring until dissolved. To verify the granules are melted, lift the stirring utensil and ensure that there are no undissolved granules clinging to it. For the sheet gelatin use the following suggested steps:
• Soak sheet(s) of gelatin in a bowl of cold water for 5 to 10 minutes (about 1 cup, 250ml, cold water per sheet). • Once soft, lift sheets from the cold water. • Wring gently to remove excess water, than add to warm liquid, the quantity called for in the recipe; stirring until dissolved. If adding to a cold mixture, melt the softened sheets in a saucepan or microwave over very low heat, stirring just until melted completely. Then stir in the cold mixture gradually.
Diverse Uses & Tips on Gelatin • Both sheet and powdered gelatin should be dissolved in cold water. If hot water is used, granules of gelatin will swell on the outside too quickly, preventing the water from getting in to the center. • Don’t boil things made with gelatin. That can make the gelatin lose its efficacy. • Desserts made with gelatin should chill for at least eight hours, but twenty four hours chilling is best. After twenty four hours, gelatin will not set any further. • Some people prefer to use sheet gelatin, claiming it has no odour and the gel sets finer. Another advantage is no chance of un-dissolved granules when using sheet gelatin. • If you want something made with gelatin to set faster, chill the mold or container first. Also you can stir the mixture constantly in a metal bowl placed in an ice bath until it begins to set, then pour it into the mold or container. • Gelatin lasts forever, according to American claim. If the packet gives an expiration date, it has to do with a “degradation of the packaging”. • Certain tropical fruits, such as pineapple, kiwifruit, and ginger, have an enzyme (bromelin) that can prevent gelatin for setting. But heating the fruit completely before using will destroy the enzyme. • Some folks add gelatin to sorbets to keep them soften when frozen. If so, for 1 quart (1l) of mixture, dissolve 1 teaspoon of gelatin in 2 tablespoons or so of the cold sorbet mixture, and let it soften for 5 minutes. Warm a small amount of the sorbet mixture and pour it into the gelatin, stirring until dissolved, then mix the gelatin back into the sorbet mixture n before churning.
27
I N G R ED I ENT S
bakery revie w
Healthy Ingredients for the Health Conscious Times By Gauri Iyer
I
n today’s health conscious world, more and more people are becoming well informed about the bad fats and cholesterol. For most people, the knee-jerk reaction is to avoid everything that has oil and fats in it. But do you, can you really give up all your favourite food? Not likely, most probably. Nowadays we often find that when one cheats on his/her diet, he/she also often gets laden with a feeling of guilt and a nagging worry about one’s health. But what if there is a guilt-free solution to your dilemma? Keeping in mind the needs of the modern consumers and in order to promote healthy eating habits amongst the kids, Kamani Oil Industries has introduced a number of nutritious oils and transfat free products in the market, which not only can make your food safe and scrumptious, but can add a healthy twist to the oft-feared desserts like cakes, cookies and sweets.
28
Having a range of products that suit the needs of the food & beverage industry, Kamani Oil Industries’s R&D facility welcomes most of its customers to take trials with new formulations. Our commitment and passion to work closely with our valued customers, help us to customise our products to meet their distinct requirements. With years of experience in beneficial processing methods, Kamani Oil Industries has introduced trans-fat free products like PuffLite, K-Lite and CakeLite. These healthy shortenings and margarines add value to the
finished products in terms of shine and consistency. For example, puff products like croissants and puff pastry are made voluminous, crispier, crunchier and tastier with PuffLite, along with TastePuff and K-Puff. PuffLite is a trans-fat free bakery shortening, which is ideally suited for puff products such as croissants, puff pastries, etc. K-Lite is a trans-fat free aerated multi-purpose bakery shortening, which finds application in various bakery products and performs better than the regular commercially available margarine or bakery shortening. Its good aeration ability provides better volume and whiteness for butter creams. Moreover, K-Lite can blend with any flavour and colour, giving richness to the taste and texture. Moreover, it requires less mixing time. CakeLite margarine is exclusively used to make spongy and lighter tea time cakes and gives them a finer, polished look.
Aug-Sept ’15
I N G R ED I ENT S
bakery revie w
Similarly, with the Kookiez bakery shortening and K-Meetha Vanaspati refined vegetable fat, artisan bakers and home Chefs can get crunchy and light cookies, biscuits and nankhatais with less than 10 percent trans-fat and a good shelf-life. Komplete Plus is a refined interesterified vegetable fat used for making pej butter and cheese sticks. Kamani Oil Industries has translated the concept of using vegetable fats in frozen desserts, instead of the regular dairy fats or ice-cream fats, a healthy reality. These alternative products are cholesterol free, trans-fat free and are more economical than the dairy fats. For example, KOOLEX is a 100 percent trans-free and cholesterol free vanaspati, which can be used as
Aug-Sept ’15
a replacement of dairy fat in frozen desserts like kulfi, sweet boondi and more. It gives the dessert excellent meltin-the-mouth feel and good temperature stability. KOOLEX’s bland taste and odourless properties make it a perfect ingredient for distinctly flavoured ice creams and other frozen desserts. Then CHOKITA and KOATINA are cocoa butter substitutes (CBS), which can be used in moulded chocolates and in the coating of wafers, crackers and nuts respectively. These CBS have a good snap even at ambient temperature and require minimum tempering. They have good flavour release, sharp melt off and are much cheaper than cocoa butter, thereby making them highly costeffective. Also take the case of KONFEX, a lauric-based fat used for making hard boiled confectionary and cream of biscuits and wafers. On the other hand, K-2000 is a lauric-based CBS, suitable for soft centred candies like eclairs. Golden Yellow is a non lauric double deodorised vegetable oil, specially designed for choco paste or squeezy type
of confectionery products. It remains liquid at ambient temperature and even at lower temperatures, and hence it is convenient to use. It has very good oxidative stability and its bland flavour helps maintain the original taste of the product. With ingredients like these, the opportunity for the Indian bakery industry to head for a healthier future with fast pace doesn’t seem to be all that remote.
The author is the Head —Technical Services, Kamani Oil Industries Pvt. Ltd.
29
co n f e c t io n e ry
bakery revie w
Chocolate Challenges By G Subbulakshmi
C
hocolates are known for their rich, sweet lingering taste. They also supply nutrients and work even as medicine. Nowadays in urban India, we are witnessing the concept of gifting chocolate products instead of traditional mithais, especially during festive occasions. This could be because of the relatively longer shelf life of chocolates as compared to traditional mithais and the ease of delivery that chocolate products can offer along with novelty, which the traditional sweets do not generally offer. The high content of antioxidants of Theobroma cocoa beans has been considered to be responsible for the health benefits of chocolates. 50 gm of dark chocolate contains about 19 mg caffeine and 250 mg theobromine. Cocoa products, which are rich sources of flavonoids, have been shown to reduce blood pressure and the risk of cardiovascular disease. Although in shortterm intervention trials, dark chocolate has been reported to reduce total and LDL cholesterol (bad cholesterol) with no major effects on HDL cholesterol (good cholesterol), its regular consumption has been found to be useful in increasing
30
the HDL cholesterol, and producing favourable effects on lipoprotein ratios and inflammation markers.
Specialty Fats Most of the premium chocolate products made in India are made using cocoa butter, which is largely being imported. These chocolate products are sold at a premium because of the high pricing of cocoa butter and due to demand and supply gap. This high price consideration is one of the main factors which motivated researchers to find replacers for cocoa butter. The first Cocoa Butter Equivalent (CBE) plant was set up in 1960, in Silvertown, UK.
This soon led to the development of many other types of replacer fats that were mixed with cocoa components and other materials to make chocolate confectionery. These fats not only reduced the high costs of production of chocolate confectionery but also allowed the manufacture of tailor-made products for specific applications. The replacer fats not only need to be economical, but also need to possess the premium characteristics of cocoa butter with no compromise on taste. These fats came to be termed generally as specialty fats. Several organisations in Europe, a continent where the consumption and demand for chocolate products is highest, spearheaded research and production of specialty fats. Today, the bulk of the production of specialty fats is from countries like Malaysia and Indonesia. India has also become a major hub for production of these specialty fats which are also called cocoa butter substitutes, cocoa butter replacers and cocoa butter equivalents (CBS, CBR, and CBE respectively). These specialty fats are widely used to make economical and affordable confectionery products as they are derived from natural sources and are
Aug-Sept ’15
co n f e c t io n e ry
bakery revie w trans fat free. Lauric Cocoa Butter Substitute (CBS) is used as total cocoa butter replacers as they are incompatible with cocoa butter and can tolerate up to 5 percent of other fats like milk fat, etc. in the total recipe. Non Lauric Cocoa Butter Substitute (CBR) is comparatively better compatible with other fats like cocoa butter & milk fat and can tolerate from 5 percent to 20 percent of these. Cocoa Butter Equivalents (CBE) are fully compatible with cocoa butter in all proportions. These are exotic fats having SUS triglyceride structure e.g. kokum butter, sal butter, mango butter fat, etc.
Imitation Chocolates The EU countries had in 2006 allowed 5 percent CBE fats in chocolates and despite this infusion, they can still be declared as pure chocolates. Codex Alimentarius, whose guidelines are accepted globally, has categorised imitation chocolates / chocolate substitutes in which they have specified that the products can contain more than 5 percent vegetable fat other than cocoa butter. On the basis of these guidelines Indian Food Code (IFC) was developed to categorise various food falling in different segments for product-approval and compound chocolate was one such category to cover imitation chocolates. According to FSSAI (Food Safety and Standards Authority of India), chocolates are products obtained from cocoa butter only and no other vegetable fat. According to this definition, chocolates made from these CBS, CBR and CBE are called compound (imitation) chocolates. These chocolates are chocolate-like but
cannot be termed as pure chocolate by FSSAI’s definition and fall under proprietary foods. In India, representations have been made to FSSAI for allowing CBE to be added at 5 percent level, which is under consideration. The Indian chocolate industry needs to have in place legible declaration on the labels to differentiate imitation chocolates from pure chocolates.
Heat Resistant Chocolates In case of chocolate products, cocoa butter availability has become a major issue and by 2020 it is going to become scarce, hence we have to start looking for alternatives. A typical chocolate composition contains 25-30 percent fat other than sugar, milk solids and cocoa solids, thus fat forming a major component in the formulation of chocolates. India being a tropical country, experiences extreme weather conditions during summers when temperatures can go as high as 45-48 degree centigrade
in some places of the country. At this temperature, if the chocolate products are not stored in cool conditions, they tend to melt and stick to the wrappers. Inadequate cold chains, erratic power supply, other facets of poor infrastructure in rural and semi-urban areas are the biggest challenges that we are witnessing in terms of production and distribution of chocolate confectionery, and these factors tend to affect the business for small and medium scale enterprises in Indian chocolate business. These factors have prompted chocolatiers to develop heat resistant chocolates. These contain ingredients (specialty fats) which render the chocolate thermally stable and retain the shape even at high temperature. These chocolates have a good melt profile with excellent flavour release and overall good organoleptic properties. There are many patents published by companies who are proactively working on this concept of thermally stable chocolates that won’t melt in hands but will melt in the mouth instead.
Growth and Challenges The demand for chocolate products is increasing in India and small but significant pockets of urban Indian consumers with greater health consciousness are going for dark chocolates which are rich in antioxidants. The per capita consumption of chocolates in India has almost trebled during 2005 to 2013. According to ValueNotes, India’s chocolate industry was valued at Rs. 58 billion in FY2014. It was expected to grow at a CAGR of 16 percent to reach Rs. 122 billion by 2019. However, every growth is associated with several challenges. Thus boosting the productivity of cocoa beans, improving the cold chain infrastructure and more research and innovations pertaining to processing and manufacturing of chocolate products are the need of the hour in India. Encouraging small scale industries engaged in the creation of chocolate confectionery by the government is also needed. There are lots to be done to raise the bar. The author is the Director, Research Centre, College of Home Science, Nirmala Niketan, New Marine Lines, Mumbai.
Aug-Sept ’15
31
P R O D U C T
P R EV I E W
b akery revie w
Delectable Candy Treats
Decorative Glazes from Narsaria’s
Kandeefactory specialises in making Pulled Hard Candy in various flavours, shapes and forms. These gourmet candies are made by the traditional European ways of the 1800s with modern art concepts interlaced in the methods to create contemporary sugar art and tasty swirl pops, spring candy canes and sticks. The recorded history of this method begun in the 1700s when sugar candy was consumed only
Narsaria’s entered the food service industry in 1985 and today supplies to fine retail, wholesale and in-store bakeries, and food service establishments. The company presents its ready-to-use glaze for decoration of cakes and pastries. The glaze can also be used as cover on fruits. It is stable, good in taste and gives rich shine to enhance the quality of cakes and pastries. It is manufactured and packed in hygienic conditions, keeping in mind the tough international norms and ISO and HACCP benchmarks. The glaze is also 100 percent vegetarian. Available in pack size of 2.5 kg bucket; the company’s decorative glazes come in flavours like Crystal, Strawberry, Mango, Lemon, Pineapple, Blueberry, Chocolate , Kiwi, Black Currant, White Mirror, Blue River, Orange, Butter Scotch, Golden Glitter, and Silver Glitter. The company also manufactures Whip Topping, Colour Powder, Cooking Cream, Eggless Cake Powder, Aromas, Fondant, and Fruit Fillings. These products are manufactured and packed in a fully automated plant so as to maintain high standard of quality. Narsaria’s is dedicated to HACCP and meets additional standards that are more stringent than the FDA’s basic requirements. Though based primarily in New Delhi, the company also has a strong network across all states in India. Narsaria Industries Pvt. Ltd. info@frollik.com
by aristocracy and the elite society of Europe and America. Then sugar was a gourmet ingredient; expensive and not easily available. Over the years, confectionery business has flourished and today most of our candies are mass produced by large corporations who have mechanised the process. Sugar has been largely substituted and combined with other ingredients, which have specific purposes to increase shelf life and assist in modern mass market packaging requirements. Kandeefactory aims to bring back the pure nostalgia of forgotten methods of confectionery and introduce to the Indian palate pure sugar art. Among the many steps in creating candy treats, Pulling the Candy forms one of the many important steps in the company’s creations. Pulling of Candy involves the molten sugar mass to be aerated manually with the use of the traditional confectioner’s hook. This step is important to bring characteristic crunchiness to the candy. The sugar mass is artfully worked by Kandeefactory’s sugar artisans by hand. Each of Kandeefactory’s candy treats is individually made, using the best of the Belgium flavouring oils and hues. Currently Kandee Swirlpops, Springs, Candy Canes, Kandee Pillows and Sweet Hearts are crafted for the company’s customers. Orders can be received by phone or e-mail. TJ Dharam Gourmet Co. mahesh@kandeefactory.com
Giving the Professional Edge CSDO’s Professional & Hobby courses are designed to make a professional & convert one’s hobby into a home business. These courses do not require any formal education. These courses have been designed to make one independent and through these courses one can start one’s enterprise right from one’s home, that too with a very nominal investment and in a short time. These courses are also useful for those who would like to learn it for their own creative satisfaction. CSDO has various vocational courses
which include chocolate making course that has the potential to turn a novice into an expert professional in the art and science of creation of these dark delights. Besides chocolate making course, the company also offers courses in candle making, soap making, gift and trousseau packing, corporate gift packaging. cosmetic making, etc. Craft and Social Development Organisation (CSDO) info@vocational-courses.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.
32
Aug-Sept ’15
bakery revie w
pro d uc t
Madhav Enterprises : 58A Adhcini, Qutub Institutional Area,
Near Bikaner Sweets, New Delhi-110017.
: 011-26855542, 011-4100789, 09560279797 Email : info@bakersolutions.in, madhaventerprises.sales@yahoo.com Web: www.bakersolutions.in
Aug-Sept ’15
33
A DVE R T I S E R ’ S I NDE X
b akery revie w
ASK FOR YOUR 2015 Hotel & Institutions Buyers’ Guide
TODAY! The 2015 Hotels & Institutions Buyers’ Guide provides comprehensive information on more than 8000 products and over 5000 companies. It is the only editorial driven guide, providing latest updates and trends on the products & services. To get your 2015 Hotels & Institutions Buyers’ Guide contact our branch offices or e-mail us.
Hammer Publishers Pvt. Ltd. Delhi: 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex,
New Delhi-110008 Phone: 91-11-25704103, 45084903 E-mail: sanjayhammer@gmail.com Website: www.hammer.co.in Mumbai: 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise, Andheri (E), Mumbai-400 093
Hammer Publishers Pvt. Ltd.
206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-25704103, 45084903 E-mail: sanjayhammer@gmail.com Website: www.hammer.co.in
Ph.: 91-22-28395833 Telefax: 91-22-28388947
Advertiser’s Inde x Company
Page No.
APPLE bAKERY MACHINERY PVT. LTD.
25
archii
11
cremica food industries ltd. BIC dabon international (p) Ltd.
01
fihi 2015
13
hicare services pvt. ltd.
05
madhav enterprises
33
narsaria industries pvt. ltd.
17
neena enterprises
08
rans technocrats (INDIA) PVT. LTD. fic remington steel arts
29
satellite plastic industries
12
sigep 2016
15
stec stainless Steel pvt. ltd.
07
stern ingredients india pvt. ltd.
09
the delhi flour mills company ltd.
bc
the new india electric & trading co.
10
tj dharam gourmet co.
23
tropilite foods pvt. ltd.
21
product preview
32
* BC - BACK COVER
34
* FIC - FRONT INSIDE COVER
* BIC - BACK INSIDE COVER
Aug-Sept ’15
Aug-Sept ’15
35
I NTE R V I E W
bakery revie w
A Passion Towards Dessert Presentation By Sharmila Chand
Krishan Kumar is the Pastry Chef at Anya Hotel, Gurgaon. He has been associated with the hospitality industry since the last eight years. One thing which keeps him going is his passion and love, which he puts in every dessert he makes. “While making desserts, every time I get to feel similar excitement, as if it is my first day in front of the oven in the bakery,” he said. The excerpts of the interview follow: What is/are the current trend/s in the Indian bakery industry? One of the new trends is the awareness regarding healthier lifestyle and eating habits. Consumers have started to shift towards low calorie desserts. Demand for low calorie deserts has increased enormously during the recent years.
use of low calorie and sugar free ingredients.
How did you become a Pastry Chef? Was it by design or by default? Since my childhood days I had a sweet tooth and was always attracted by desserts. This interest propelled me to start making sweets at home and that in turn paved the way for me towards becoming a Pastry Chef.
What are the challenges a Bakery Chef or a Pastry Chef has to face in his/her job? One of the biggest challenges for a Bakery Chef or a Pastry Chef is one has to be 100 percent accurate with the measurement of ingredients because if that is not correct things can go wrong.
Who are your idols, who all have inspired you? Chef Mohan is my inspiration. Chef Mohan is from Nepal and is currently working as a Pastry Chef. He has 10 years experience. We have worked together in Hyderabad, Pune and New Delhi. What are your hot selling bakery items? My hottest selling items are Brownies. What about the health quotient? How do you take care of that aspect? We achieve this objective by ensuring
36
What is your favourite tool and why it is so? My favourite tool is Upset Spatula and I feel that without it I would have been handicapped. It is a great tool to use.
What do you like about your job? The best part that I like about my job is the presentation of desserts. It is an industry belief that guests first eat with their eyes and if the food is not eye appealing then they might not have it. Therefore, the presentation of desserts assumes crucial importance. What you don’t like about your job? I don’t adhere to the notion that Savory Chefs should be the boss of Pastry Chefs. It may sound a bit radical, but nevertheless, it is my own opinion. If we are both Chefs; meaning if we are
both in charge of our teams, then why should Savory Chefs head the show? I know a lot of Pastry Chefs with more years and experience than the Savory Chefs they work with. What is your strength as a Pastry Chef? I always believe in my team and feel that it is my biggest strength. What is your work philosophy? My work philosophy entails team work and well organised delivery of daily tasks. What are you passionate about besides baking? I love to spend time playing cricket and basketball. I would have been a cricketer if I were not a Pastry Chef. How do you like to de-stress? Listening to music and spending time with my best buddies are my style of de-stressing. What are your dreams, professionally? My dream is to set up my own bakery and serve the world with my delicacies. Lastly, what is your mantra for success? My mantra for success is honesty and hard work towards the work one does.
Aug-Sept ’15
38
Aug-Sept ’15
DELENG/2011/39507
June-July ’15
41