Bakery Review

Dec-Jan ’13

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EDITORIAL

Publisher cum Editor

Rajneesh Sharma

rajneeshhammer@gmail.com

Associate Editor

Swarnendu Biswas Resident Editor

Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Feature Editor

Kanishka Gupta Sub-Editor

Tapapriya Lahiri Layout & Design

Hari Kumar V. Narender Kumar

Advertising Sales

Delhi: Debabrath Nath, Sudhir Pandey, Ashish Jha Mumbai: Rajesh Tupsakhare Subscription Sales

Dattaram Gangurde Director Sales

Sanjay Anand

Director Operations & Finance

Rajat Taneja

Editorial & Advertising Offices: Delhi:

Hammer Publishers Pvt. Ltd. 1202, Pragati Tower, 26, Rajindra Place, New Delhi-110008 Phone: 91-11-25854103 Telefax: 91-11-25854105 Mumbai:

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E-mail: hammerpublishers@vsnl.net © 2012 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., 1202, Pragati Tower, 26 Rajindra Place, 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. Editorial Policy : Editorial emphasis in Bakery Review magazine is on

educational & informational material specifically designed to assist those responsible for managing Bakery & Confectionery business.

Articles are welcome and will be published on the sole discretion of the editor.

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Despite voicing of health concerns against fast food by several studies, and despite the rising health consciousness in the society, the popularity of fast food is growing in India. One can say that India is witnessing two parallel movements in the realm of food & beverage. The growing popularity of healthy food is running parallel to the growing consumption of fast food.

According to a research report of RNCOS, a leading industry research and consultancy firm; a report which was published in August 2011, the Indian fast food industry was anticipated to grow at a CAGR of around 34 percent during 2011-2014. The research by RNCOS further revealed that there was a large scope of growth of fast food in the untapped tier-II and tier-III cities of India.

The multinational QSR chains like McDonald’s, Pizza Hut, KFC, etc. are leading this fast food revolution in India, and long queues at their outlets on weekends, and even on weekdays, amply indicate the popularity of fast food options among the young and even the not so young urban Indians.

There are several reasons for the rising popularity of fast food products like pizza, burger, patties and sandwich, which have great implications for the Indian bakery industry. The rising disposable incomes among select pockets of Indian society, the predominantly young population, the growing trend of nuclear families with busy working couples having no time for cooking elaborate meals, and the influence of globalised tastes have together contributed to this impressive growth of fast food market in India.

It would be interesting to observe that many of the fast food products of the multinational QSRs, who started entering the Indian F&B industry one-anda-half decade ago to cater to the growing demand for fast food in urban India, have become much more Indianised since the initial days of the entry of these multinational QSRs into India. This the fast food chains have done to cater to the Indian tastes; who invite global products, but only if they are spruced with Indian ingredients and flavours. Here in the Cover Story, we have attempted to showcase the growth and Indianisation of fast food culture in India.

The bakery industry in India has shown steady growth in the recent years, and this trend is likely to continue in the near future. Not surprisingly, we are seeing a good many number of retail bakery chains and the mushrooming of coffee cafes in urban India.

Presently, it seems that the bakery business in India has a decent potential for profits, and the large unorganised sector of the Indian bakery industry can be the right platform for the take off of businesses of many stand-alone bakery outlets. However, a strong grasp on baking science and technology, along with business acumen and creativity in baking are essential prerequisites for entrepreneurs starting stand-alone bakery outlets.

Nowadays, an increasing number of renowned bakery chains are offering opportunities to investors to become their franchisees, and becoming franchisees of major bakery brands can also be savvy options for entrepreneurs entering the bakery industry, as this may endow them with the marketing edge of instant branding. We have discussed all these issues with some detail in our Business Story.

Besides these above-mentioned topics, we have covered various other topical issues and happenings pertaining to the Indian bakery industry in this issue, through our regular and additional features, and also through our news and events section. We hope our endeavour would facilitate to keep our esteemed readers engrossed between the covers of this magazine.

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I N S I D E

16 COVER STORY Tailoring Fast Food for Indians

20 BUSINESS Industry With a Future

DEPARTMENTS 04 Events 08 News Scan 26 Ingredient 34 Product Preview

30 FOCUS

36 Interview

Just Desserts With Strawberry

32 TREND Evolution of the Chocolate Market Cover Pix: Dobla BV

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BAKERY REVIEW

E V E N TS ’ C A L E N D E R

34th SIGEP and the 3rd A.B.TECH EXPO Finish on a High Note SIGEP, an international exhibtion for the atisan production of gelato, pastry, confectionery and bakery, is acknowledged among the world´s most important exhibitions in the artisan gelato sector.

Now in its 34th edition, SIGEP was held parallel to A.B Tech Expo, the international baking and technology exhibition for bakery, pastry and confectionery.

SIGEP, along with A.B.TECH EXPO, which was held during 19th-23rd January at Rimini, Italy, has achieved an extraordinary success: 144,803 trade visitors came to the expo during the five days, which was an increase of 18 percent over the 2012 January’s edition of the momentous event. The number of foreign trade visitors at the expo also rose this year to 26,247, which was an increase of 10 percent over last year’s edition. This is a confirmation of the global demand for artisan confectionery and bakery produce made in Italy (food products, know-how and technologies), to which SIGEP and A.B. TECH EXPO provided a concrete response at the expo.

The 34th SIGEP (International Exhibition of artisan Gelato, Confectionery and Bakery production) and the 3rd A.B.TECH EXPO (International Exhibition of Technologies and Products for Bakery, Pastry and Confectionery) occupied the entire expo centre, which comprised 16 halls with over 1,000 companies. The expo was integrated with dozens of international events and a great calendar of exhibitions and competitions with the participation of the world´s most famous masters of the trade.

Besides the impressive numbers, the high profile of domestic and international trade visitors also stood out. Exhibiting firms remarked on the further rise in the quality of the expo, which worked to the advantage of orders confirmed directly during the five expo days.

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The two exhibitions were inaugurated on 19th January by the President of the Emilia-Romagna Region, Vasco Errani and Rimini Fiera Chairman, Lorenzo Cagnoni, with the participation of the Regional Councillor for Tourism, Maurizio Melucci, the President of the Province of Rimini, Stefano Vitali and Rimini’s Municipal Councillor for the Environment, Sara Visintin. The event’s exceptional testimonial was Alex Zanardi, taking part in support of a charity initiative.

The key project at SIGEP and A.B. TECH EXPO was entitled Platform SISTEMA SIGEP — A.B. TECH for internationalization, a project that features a calendar of initiatives at the disposal of companies wanting to be accompanied or supported in their foreign business development. The ‘platform’ is operational all year. SIGEP also focussed attention on newly founded enterprises. By means of the SIGEP NEO project, approximately 700 new entrepreneurs were guided at the expo in order to obtain an overall informative insight that is useful for opening a business. The third project supporting the market was SIGEP ACADEMY, which at this edition featured over 350 training events dedicated to the trade members.

“SIGEP closes with an extraordinary growth. This is a success for which the whole of Rimini Fiera worked with great commitment, showing it is a reliable competent partner for enterprises. The acquisition of A.B. TECH EXPO has been seen to be strategic and productive for the market. Together, the two events showed how fundamental an expo with such a high profile and an international leader in the sector is for companies. We shall consolidate and strengthen the event, also working on new projects to maintain this leadership,” commented Rimini Fiera Chairman, Lorenzo Cagnoni.

Aahar 2013 14-18 March 2013 Pragati Maidan, New Delhi www.aaharinternationalfair.com HOTELEX 2013 1-3 April 2013 Shanghai New International Exhibition Center, Shanghai,China www.hotelex.cn SIAL China 2013 7-9 May 2013 Shanghai New International Exhibition Center, Shanghai, China www.sialchina.com Thaifex- World of Food ASIA 2013 22-26 May 2013 Impact Challenger, Thailand www.worldoffoodasia.com HBF 2013 14-16 June 2013 Chennai Trade Centre, Chennai www.hbf.co.in HOSFAIR 2013 27-29 June 2013 China Imports & Exports Fair Complex, Guangzhou www.hosfair.com TRAFS 2013 25-28 July 2013 Hall 103, Bangkok International Trade & Exhibition Centre (BITEC), Bangkok www.thailandhoreca.com Hong Kong International Tea Fair 15-17 August 2013 Hong Kong Convention and Exhibition Center, Hongkong www.hkteafair.com

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KAMANI OIL INDUSTRIES PVT. LTD.

Chandivali Estate, Saki Vihar Rd., Mumbai - 72. Tel. : 022-39970155/167, Fax : 022-28478805, E-mail : sales@kamani.com, Website : www.kamani.com

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BAKERY REVIEW

Aahar 2013 — A Curtain Raiser Aahar 2013 will be held during 14t h -18t h March 2013.

The venue of the event will be the Pragati Maidan, New Delhi. This will be the 28t h edition of Aahar, the international fair on food and hospitality. Aahar 2013 will be demarcated into two separate and concurrent exhibitions — ‘Hospitality India’ which will be covering hotel and restaurant equipment and supplies and ‘Food India,’ which will be covering processed food & beverages. The event is geared to attract huge numbers of overseas & Indian buyers, importers & wholesalers, besides overseas trade delegations, businesspersons, policy makers, media persons, suppliers and hoteliers among others.

This mammoth trade event will be organised by India Trade Promotion Organisation (ITPO), which is the nodal agency of the Government of India for promoting the country’s external trade.

The event will be supported by the Ministry of Food Processing Industries, and Agricultural & Processed Food Products Export Development Authority (APEDA). Association of Resource Companies for the Hospitality Industry of India (ARCHI), Hotel & Restaurant Equipment Manufacturers’ Association of India (HOTREMAI), and All India Food Processors’ Association (AIFPA) will be the associates for the event.

At Aahar 2012, 565 exhibitors, which included 72 exhibitors from 19 countries —Argentina, Australia, China, Canada, Denmark, Germany, Hong Kong, Italy, Japan, Pakistan, Poland, Spain, Sweden, Turkey, Taiwan, Malaysia, UAE, USA and Vietnam — took part. The exhibitors’ participation at Aahar 2012 increased by 20 percent as compared to the previous year’s edition of the event.

Overall 22,264 business visitors including 226 overseas business visitors from countries such as Australia, Bangladesh, Belgium, China, Canada, Finland, Ghana, Hong Kong, Italy, Kuwait,

Pakistan, Malaysia, Nigeria, Nepal, New Zealand, Oman, the Philippines, Spain, Sri Lanka, Sweden, United Arab Emirates, United Kingdom and United States of America visited Aahar 2012, which was a remarkable improvement over the

figure of 13,853 business visitors, which included 139 business visitors from foreign countries, for Aahar, 2011. It is expected that Aahar 2013 would be an even bigger success story as compared to Aahar 2012.

DNA of Asia’s Health and Nutrition D

istinctive Nutrition Asia Expo would be held during from 7th-9th May 2013, at Shanghai New International Expo Centre. With the official support from China Council for The Promotion of International Trade, Shanghai, Hua Shan Hospital, and many other internationally & nationally renowned organisations, the expo is geared to reach great heights of success.

Local industry leaders including HengShouTang, Ichimore, General Nutrition Center, Harbin HaiDong Spirulina and other companies from health and nutrition supplement segment will join DNA Expo. The participants at the exhibition would include green food &

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nutrition manufacturers, diabetes drugs & pharmaceutical manufacturers, diabetes treatment clinics & organisations, diabetic sugar & sweet ingredients’ suppliers, manufacturers of healthy food that promotes low cholesterol and low calories, manufacturers of functional food and drinks, hospitals & health clubs, botanical extracts and product developers among others. The event will be a platform to showcase a healthy lifestyle.

The event is expected to attract more than 100 exhibitors from 15 countries, and more than 4,000 buyers from retail sector,

pharmacies, hospitals, etc. South Korea, Thailand, Taiwan Region, Hong Kong SAR have confirmed their national pavilions, while the US and Australia are working on their extensive pavilion sizes.

China Council for The Promotion of International Trade, Shanghai, U.S.-China HPA, China Chamber of Commerce of Medicines Association, Shanghai Pharmaceutical Profession Association, Loha network and many other associations have formed a strong partnership with DNA Expo.

Three days of the event will witness a professional conference tackling diabetes and nutrition, which will be specially supported by HuaShan Hospital — a top hospital in Shanghai, China having its own lab on diabetes research and examination.

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BAKERY REVIEW

PizzaExpress Comes to India PizzaExpress, one of the leading casual dining restaurant chains in this blue planet, has launched its first restaurant in India, at Colaba, Mumbai. PizzaExpress, which opened its first outlet in 1965 in London, today has over 450 restaurants across the globe.

With its presence in China, Europe, Hong Kong and the Middle-East, it is amongst the most renowned pizza chains globally.

The brand has been brought to India under an equal JV between Gourmet Investments (P) Limited, promoted by the Bharti Family Office, and PizzaExpress Holdings Pvt Ltd, promoted by the Gondola Group of the UK. The JV expects to rapidly establish its presence across key Indian cities to tap the maturing casual dining market in India.

Neil Wickers, International Managing Director of PizzaExpress, commenting on the launch said, “We are pleased to announce the opening of our first restaurant in India and are confident that our quality offerings will delight customers. India is clearly the market of the future and as we expand our presence in the country we aim to close the gap between fine dining and affordable fast food through our product offerings. It will be our aim to be amongst the top casual dining brands in India in the years to come.”

Ramit Bharti Mittal, Director of Gourmet Investments, said, “PizzaExpress restaurants in India will deliver same great taste and experience as enjoyed by customers across the world. We have undertaken extensive research to design our product-mix for the Indian market and are confident that our customers will enjoy our offerings.”

Apart from great tasting pizzas, the PizzaExpress menu at the Colaba outlet does also include pasta, range of fresh salads and home-baked desserts like the Chocolate Fudge Cake and Vanilla Cheesecake. The menu includes vegetarian as well as spicy options to suit Indian preferences and does not include any beef preparation.

PizzaExpress has plans to rapidly establish its footprint in key cities across India and tap the fast growing casual dining market in the country.

Mother Dairy Gears to be a National Player Mother Dairy, a wholly owned company of the National Dairy Development Board (NDDB), which was set up in 1974 under the Operation Flood Programme, has decided to aggressively increase its ice-cream portfolio with the objective to have a pan-India reach. Presently, the markets of Mother Dairy are focused on Delhi, Mumbai and central India. By tapping other areas of the country and with introduction of new products, the dairy conglomerate envisages to experience an impressive growth.

Presently, in northern India, Mother Dairy’s share of the ice-cream market is about 30 percent. It is also making forays in South India. Mother Dairy has already entered the Hyderabad market. Mother Dairy’s plants in Delhi, Kolkata and Maharashtra will address the needs of the southern markets for its products, and a plant in Hyderabad or Bangalore, perhaps entailing an investment of Rs.150 crore, is to be realty in three years.

Mother Dairy, which focusses on fresh fermented products which include curd and lassi among others, which are characterised by short shelf life of three weeks maximum, now also plans to bolster its presence in the traditional sweets market and regional specialties.

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Café Coffee Day Charts an Ambitious Expansion Path Cafe Coffee Day is having an ambitious expansion plan of having 2000 outlets by 2014, which is an appreciable increase in close to two years, considering the fact that the chain presently has 1407 outlets under its ambit.

Sixty percent of this growth, according to the Chief Operating Officer of Café Coffee Day, Venu Madhav, will be generated from tier I cities like Mumbai, Delhi, Bangalore, Pune, Chennai, Kolkata, and Hyderabad, tier-II cities of the country will account for 30 percent of this expansion, and the remaining 10 percent of this growth will be coming from tier III cities. He also informed that within tier-I cities, chunk of the expansion of Café Coffee Day will still be coming from the Delhi, Mumbai and Bangalore markets. Café Coffee Day also has plans of opening about 200 outlets every year, on an average.

Besides its regular cafes, Café Coffee Day is also having outlets in new formats, known as Lounge and Square. Madhav also informed that the company was envisaging to open approximately 20-25 Squares within the ensuing two years.

The coffee café chain has also come up with its new food menu in the recent past, which is now applicable in eight cities

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of India. In the new food menu, new products have been introduced at affordable prices. In fact, the entire range of the food at CCD has undergone change at the new food menu. Madhav informed that it would take another six to eight months for making the new food menu effective at all the outlets of CCD. Presently, the food items at CCD outlets account for 30 percent of CCD’s revenues. The company plans to increase this share to 35 percent of the coffee chain’s revenues, possibly by the next one year.

Change in Packaging May Increase Prices While complying with government’s new guidelines for standard pack sizes, major FMCG players, many of whom having presence in the bakery industry, like Parle Products, ITC Foods and Britannia Industries, are changing their packaging strategy.

Price revision of some of these products is also on the cards.

Parle Products has revamped its packaging strategy for the entire range of its biscuits, ITC Foods also has introduced changes in its biscuit packs, and Britannia has also come up with a number of changes in its product packaging across its range of biscuits, breads, rusks and dairy products.

As per the government’s new rule, FMCG companies are not allowed to sell 19 product categories in unconventional, arbitrary pack sizes like 65, 73, 85, 92, 175, 425 (grams/ millilitre). Instead, all such products will now need to be sold in standard pack sizes like 25, 50, 100 and multiples of 100 units (g/ml).

Parle Products has recently reduced the sizes of its biscuit packs, without lowering their original biscuit numbers in their earlier packaging. However, the prices of its premium brands like Hide & Seek have undergone revision.

PepsiCo India, which is an important player in the snacks segment, is also modifying its pack sizes to comply with the new rules. According to a PepsiCo India spokesperson, the company will endeavour to ensure that its compliance with the new packaging norms, which it would execute in any case, will have minimum effect on the pricing of the company’s repackaged products.

However, there is no denying the fact that this movement to standard packaging by FMCG players will entail higher retail cost of those products, which may adversely impact the revenues of many FMCG players in the bakery industry. But some industry experts view that consumers can better compare different products if they are available in standard sizes.

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BAKERY REVIEW

Sip and Savour at Yauatcha — the Dim Sum Tea House Yauatcha has given a fillip to the high-tea culture in Mumbai. Here premium teas are served paired with scrumptious dim sums.

Yauatcha is a Michelin-starred dim sum tea house, which was first opened in London, in 2004.

The Mumbai outlet is the second restaurant under the brand of Yauatcha.

Here it deserves a mention that Yauatcha received a Michelin star within one year of its opening. Yauatcha is part of the Hakkasan Group which includes Hakkasan, Sake No Hana and The Bar at Ni Ju San. The present dim sum basket at the Mumbai outlet of Yauatcha includes a delightful selection of signature dishes like Truffle Edamame Dumpling, Chicken & Prawn Shumai, Crystal Dumpling, Hargau, complimented with your choice of tea from one of the finest selections available at Yauatcha, This would facilitate to wrap up the afternoons in a relaxed way, with a wondeful taste in the mouth. Chicken & Prawn Shumai,

Crystal Dumpling Hargau, Shitaki Mushroom Dumpling, Prawn & Enoki Dumpling are some of the delicious dim sums to pair it with your favourite teas. Though the menu is dim sum-dominated, but besides dim sums, there are a number of wok items at the restaurant which serve as complementary dishes to the dim sum menu. The extensive tea menu at Yauatcha has also been carefully selected to ensure patrons have a selection of only the finest green, blue and white teas.The aromatic array of teas at Yauatcha are Black tea— Tian Hong, Green teas—Taipei San Xia, Dragon Well Green Tea, Flower tea— Jasmine Green Tea, Blue teas— Four Season Oolong, Tsui Yu Oolong. Here, the Indian teas also deserves special mention with, Earl Grey, Cammomile, Mint,Organic First Flush Darjeeling, and Kashmiri Kahwa.

Creambell Unveils Icecream Cakes Creambell, the ice-cream giant in the Indian market, has launched the Tropical Paradise, which is an addition to the Creambell’s delicious range of ice-cream cakes. Tropical Paradise cake is encased in a delicious mix of chocolate with cashew nut. In between layers of vanilla cake, there are juicy pineapple pieces and pineapple sauce in vanilla ice-cream. The result is a taste that is a burst of fruity flavour, exotic cashew nuts, with dollops of chocolate.

Tropical Paradise ice cream cake comes in a convenient multiserve pack, which makes it economical too.

Here it deserves a mention that Creambell is one of the fastest growing ice cream brands in India, and is amongst the top five ice-cream producers of the country with a 15 percent market share in the Indian icecream industry. It has presence in 19 states across India and is a dominant player in many of the regions.

Nitin Arora, Chief Operating Officer, Creambell Ice Cream said, “Cashew nuts are among the most premium traditional dry fruits in India and are hugely popular as a festival speciality.

Tropical Paradise combines the traditional touch and taste of cashew and pineapple with the smooth rich texture of chocolate for the first time, to make an exotic combination. Ice cream cake lovers will enjoy its creamy texture, distinctive packaging and irresistible taste.”

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McCain Foods India to Invest in Potato Processing Plant To cater to the growing demand for the frozen snacks market, McCain Foods India Pvt. Ltd, the Indian subsidiary of McCain Foods, Canada, will invest another $69 million at its potato processing plant in Mehsana, Gujarat. The Managing Director of McCain Foods India, Vikas Mittal made this announcement at the Vibrant Gujarat Summit, 2013 held in Gandhinagar, Gujarat. The investments will roll in from October 2013.

The company is working with about 1200 contract farmers over 4000 acres in Gujarat to cultivate ‘processed quality’ potatoes in Gujarat. To meet the enhanced plant capacity, McCain Foods India will be working with contracted farmers to double the acreage under potato cultivation, thereby enhancing employment opportunities in the area.

“The McCain brand is driving growth of frozen snacks in India and this growth is resulting in the need for capacity addition. The Indian frozen snacks market is on the rise as the combination of taste and convenience is rapidly gaining prominence in the retail market.

We expect the pace of growth to continue and, hence, even more investment is expected in the short to medium term. For a variety of reasons, including agro-climatic conditions and a strong base of skilled farmers and infrastructure, Gujarat will continue to be our preferred destination. We look forward to the continued support of the Gujarat government in enabling us to meet our ambitions in the state,” said Mittal, while speaking at the summit.

Here it deserves a mention that headquartered in Toronto, McCain Foods Limited is a globally renowned producer of French fries and potato specialties, having 50 plants in six continents and sales of over $6 billion. McCain Foods India Pvt. Ltd. is a whollyowned subsidiary of McCain Foods Canada. The company has set up a world class potato processing plant in Mehsana district of Gujarat with an investment of approximately $35 million.

The range of McCain Foods’ products available in India includes international range of frozen products like French Fries, Super Wedges, Smiles, Rosti Rounds; Indian ethnic specialities like Aloo Tikki, and Idli Sambar, Veggie Nuggets, Veggie Burger Patties and imported cheese appetisers such as Cheese and Jalapeno Nuggets, Macaroni ‘n’ Cheese Munchies, and Mozzarella Cheese Sticks. These products are used by leading fast food chains, hotels, restaurants and catering companies in India and abroad, and are also very popular with retail consumers throughout the country.

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BAKERY REVIEW

Krispy Kreme Comes to India Krispy Kreme, the US-based doughnut major, has made its entry into the Indian market with its first retail outlet in the country, at Church Street, Bangalore. The Krispy Kreme’s doughnuts in India will be sold in south and west India through its franchise Citymax Hotels India Ltd., the hospitality division of the Dubai-based retail giant Landmark Group.

The first Krispy Kreme outlet in India involves an investment of Rs.8 crore by Citymax. Besides having a taste of out-of-the-world doughnuts, guests coming at the store can have the opportunity to watch the detailed doughnut-making process from start to finish.

The flagship store has a state-of-the-art doughnut theater with a glass viewing area that affords guests the viewing of hot crisp doughnuts moving on the conveyer belt, from one process to the next. They eventually flip over and pass through a waterfall of glaze, resulting in the culmination of this fascinatingly delectable process. The store’s doughnut-making machine is endowed with an awesome production capacity of approximately 210 dozens of doughnuts per hour.

According to Vishal Sawhney, the President of Citymax, for the first time in India people will get the wonderful opportunity to watch the entire doughnut making process from the glass viewing area in the theatre. Sawhney asserted that the company envisages investing Rs.85 crore to open 80 outlets across cities of south and west India over the next five years. The cities where Krispy Kreme outlets are likely to come in the next five years include Mumbai, Pune, Chennai, Hyderabad, Ahmedabad and Kochi among others.

“Being one of the fastest growing economies, India presents a great growth opportunity for brands like Krispy Kreme,” pointed out Jeff Welch, President, Krispy Kreme International According to Peter King, the Vice-president, International Development, Krispy Kreme Corporation, initially most of the ingredients and recipes for the Indian market will be coming from the USA. “Then we are planning to source them locally to cater to the Indian palate,” he asserted.

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BAKERY REVIEW

Celeste Chocolates Expands its Footprint C eleste chocolates, one of the major players in the country in the realm of gourmet chocolates, recently launched its fourth signature chocolate boutique in New Delhi. Celeste Chocolates has been at the forefront of the rapidly evolving gourmet chocolate business in India, specialising in handcrafted chocolates available in premium range for every occasion, which include

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celebrations like Valentine’s Day, Diwali, Christmas, weddings, birthdays and any other occasion.

Celeste procures high quality ingredients and indulges in exciting combinations so that time-honoured recipes are prepared with a distinct touch of creativity, characterised by unique flavours and silk-smooth textures, subtle tastes and pleasant

aromas. The company offers a magnificent bouquet of premium chocolate products encompassing hundreds of varieties. The recently opened chocolate boutique of Celeste Chocolates is located on Sardar Patel Marg, in New Delhi.

On this momentous occasion, Nidhi Bhageria, Proprietor, Celeste Chocolates, said, “We at Celeste strive towards delivering the most exclusive and exquisite chocolates in India. With the support of our customers and with our vision to excel in the customised chocolate business, we have opened our fourth chocolate boutique. We plan to open ten more stores by 2014 in India and abroad.”

The Michelin-starred Chef Vikas Khanna was the guest of honour at the event. The event also witnessed the Chef unveiling the cover of his forthcoming book titled ‘Khanna Sutra – Food Lessons in Love,’ which is published

by Om Books International. “We are extremely proud to associate ourselves with Chef Vikas Khanna, who launched his forthcoming book’s cover at our store opening today,” expressed Nidhi.

“We hear people say ‘cook from your heart’, but Khanna Sutra is all about letting your heart cook for you. And that is exactly what Celeste offers to people from all walks of life, who want to experience bliss in chocolates. Together love and chocolates has always been a beautiful concoction,” asserted Khanna.

In this forthcoming book, Khanna has focused on recipes that facilitate the special ingredients to stand out.

On this occasion Ajay Mago, Publisher —Om Books International said, “We are thrilled to unveil the cover of Chef Vikas Khanna’s new book Khanna Sutra: Food Lessons in Love at the opening of the brand new Celeste boutique. The book is all about unusual recipes guaranteed to surprise and excite everyone.”

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BAKERY REVIEW

Tailoring Fast Food for Indians

In India, especially in urban India, various socioeconomic changes during the last decade-and-a-half have contributed towards marked shifts in the food & beverage consumption patterns. Of course, the bakery industry is also not immune to these socio-economic changes, which were fostered by the influences of globalisation.

The growing influence of globalised tastes in our global village, increased disposable incomes among select pockets of urban India whose numbers are far from negligible, a predominantly young demography, and the growing trend of nuclear families saddled with busy schedules and less time for cooking elaborate meals have together contributed to the significant growth of fast food culture in urban India. Here Swarnendu Biswas explores the growth and Indianisation of the fast food culture in India.

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hanging lifestyles and increased disposable incomes are fostering the demand for fast food products in urban India. Along with the popularity of healthy food, India is also witnessing the parallel or rather opposite current of food & beverage preferences; that is the ongoing fast food revolution.

Fast Growth Despite Health Issues About a year back, a study was conducted by the world renowned Delhi-based Centre for Science and Environment

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on 16 major food brands. The study which covered brands like Pepsico’s Lays, McDonald’s Happy Meal, Maggi, Top Ramen noodles, Haldiram’s Aloo Bhujiya, and KFC’s Fried Chicken among others, has revealed that just one serving of these products covered in the given study contain harmful levels of trans fats, salt and sugar. There are many other studies too showing harmful effects of fast food on human health, and many experts have also voiced concerns about unhealthy effects of fast food. Not without reason many of the fast food products are called junk foods. According to the CSE study

most of the popular “junk foods contain very high levels of trans fats, salts and sugar, which inevitably lead to severe ill health and diseases like obesity and diabetes.” Of course, CSE’s findings were disputed by those manufacturers in question, but that doesn’t take away the debate over these products’ health quotient.

However, despite growing health consciousness and rising incidences of lifestyle diseases in the society, many of the fast food products whose health quotient are debatable, are garnering immense popularity. According to

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BAKERY REVIEW RNCOS’ research report, titled Indian Fast Food Market Analysis, which was published in August 2011, the Indian fast food industry was anticipated to grow at a CAGR of around 34 percent during 2011-2014. The research by RNCOS further revealed that there was a large scope of growth of fast food in the untapped tier-II and tier-III cities of India.

There is no denying the fact that the growth of fast food culture has more than perceptible impact for the bakery industry as many of the fast food products like pizzas and burgers are essentially bakery items. This fast food revolution is being led by multinational food chain players like McDonald’s, KFC, Domino’s Pizza and Pizza Hut among others.

Meeting Indian Tastes However, what is interesting to note that an array of fast food offerings of major multinational QSRs who began entering the Indian F&B industry to cash in on this demand for fast food products (many experts belive these QSRs rather contributed towards creating the demand for the fast food products in urban India) one-and-a-half decade back, have become much more Indianised since the initial days of entry of these multinational QSRs. This is because though Indians are increasingly getting exposed to globalised trends, their tastes remain essentially Indian.

India’s fascination with fast foods began surfacing in the nascent days of liberalisation, when the winds of globalisation were mingling with changing socio-economic factors in India

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to create new marketing dynamics for the F&B industry. But two decades ago, barring Nirula’s there were not many quality QSRs or/and casual dining restaurants, or for that matter sleek bakery café chains to cater to this newfound demand stemming from upwardly mobile urban India. Cashing on this consumer trend and endeavouring to channelise this consumer behaviour into revenues, and eventually profits, many multinational fast food chains began setting up shops in India. The journey of multinational QSRs in India began some seventeen years ago to be exact, with the setting up of KFC’s first outlet in India, in Bangalore. That was in 1995.

However, these players soon realised that what may be popular in the US and Europe, may not find market acceptance among Indian tastes and sentiments.

Indian consumers may be influenced by foreign products, but they are not

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willing to let go of their ingrained beliefs and treasured sentiments, or for that matter their very Indian tastes for these global influences. They want a unique combination of global influences and local flavours in their lives and lifestyles.

Similar trend is reflected in the food & beverage or more specifically, in the bakery industry too. Though Indians are fast getting influenced by global food & beverage trends, which is reflected by the growing popularity of the fast food culture across urban India, but they want to have their burgers and pizzas with Indian, or rather with their localised taste attributes.

McDonald’s Story McDonald’s was perhaps the first multinational QSR to get the complex nuances of Indian market right. You would not find beef or pork items in McDonald’s restaurants in India and its kitchens are demarcated into separate sections for preparing vegetarian and non-vegetarian food. McDonald’s entered the India in 1996 and India is the first country where McDonald’s serves no beef and no pork items.

McDonald’s invested more than five years (from 1990 onwards) on developing the first beef-less and porkless menu in McDonald’s history, for the Indian market.

McDonald’s has developed a menu especially for India with vegetarian selections to suit the vegetarian Indians’ palate, and has also re-engineered its operations to address the special requirements of vegetarians. When it

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BAKERY REVIEW globally renowned brand was re-launched in India only in 2004.

But in its second innings, KFC didn’t commit the same mistakes. It proactively endeavoured to cater to the Indian tastes. Now KFC not only has an array of vegetarian items in its menu, but its non-vegetarian products are also tweaked to match Indian tastes. For example, KFC’s Fiery Grilled chicken offering was influenced by the fact that Indian palate has liking for spice and heat.

Attracting the Vegetarians Similarly, when KFC opened its first restaurant in Gujarat in November 2011, it took care to include vegetarian cuisine in its menu as well. The response has been encouraging, which has prompted KFC to opened its first outlet in India, in 1996, at Basant Lok, New Delhi, the fast food chain with international presence had only one vegetarian product in its menu, but now there is an array of delectable options for the vegetarians to savour at McDonald’s outlets. This development is not surprising considering India has a sizeable section of vegetarian population.

At McDonald’s QSRs in India, special care is being taken to ensure that all vegetable products are prepared separately, using dedicated equipment and utensils. This segregation of vegetarian and non-vegetarian food products is maintained throughout the various stages of procurement, cooking and serving. Besides all these, McDonald’s uses only vegetable oil as a cooking medium in India.

McDonald’s menu has several items to tempt the Indian palate. Today with its McAloo Tikki, Veg Pizza McPuff, McVeggie Burger, McSpicy Chicken, McSpicy Paneer, BigSpicy Paneer Wrap, McDonald’s is catering to the queues of Indians of varied demographic and socio-economic profile in a big way. That is not all. The burger chain will be opening its first restaurant with totally vegetarian menu this year, in Amritsar, Punjab The Amritsar outlet will be located near the famous Golden Temple.

Presently, McDonald’s operates 271 stores in India. Its success story in India can be gauged from the fact that in August 2012, McDonald’s India expressed that it would invest Rs.500 crore in the southern and western regions of the country, in the

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ensuing three years. It plans to increase the number of restaurants in these regions bearing the McDonald’s brand name, beyond the 200 mark. As far as store opening is concerned, McDonald’s growth in the north and east region of India was over 125 percent in 2012.

The KFC Comeback However, KFC was not as business savvy as McDonald’s was in the initial stages of their operations in India. When Yum! Restaurants India opened the first Kentucky Fried Chicken (KFC) outlet in Bangalore in the mid-1990s, it garnered protests from a slew of farmers, health activists and animal rights activists. The avalanche of protests percolated into vandalisation of the KFC’s maiden outlet in Bangalore.

In the subsequent months it was revealed that the chicken wings and wraps of KFC were also not friendly to the Indian tastes. Within a few years of its operations Yum! had to shut down its KFC restaurants across India. The

have plans to open five more outlets in the state, in the ongoing year. Today the KFC menu has a number of vegetarian offerings, which include Veg Zinger, Veg Snacker and Veg ZingKong Box among others. KFC’s Veg Zinger is especially developed for the Indian market. It is a crispy fillet comprising vegetables, topped with iceberg lettuce & mayo, served in a soft sesame bun. It tastes juicy, spicy and crunchy. Its Veg Snacker is a crunchy chana patty topped with crunchy salad and Thousand Island sauce, enclosed within a soft sesame bun. KFC’s Veg Rizo presents exotic Rizo rice, the flavourful Rizo gravy & three golden veg strips for the guests. All these offerings are likely to attract the vegetarian Indians’ palate for quality fast food.

Furthermore, KFC has envisaged to bolster its vegetarian offerings in 2013 with more vegetarian burgers. They would be available with affordable rates, and as well as in premium ranges, in addition to rolls and twisters. Currently, KFC has 230 stores across the country, which it plans to increase to 500 by as early as 2015. The

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BAKERY REVIEW strengthening of the vegetarian menu is part of this highly ambitious expansion strategy of KFC in India. According to Tarun Lal, the General Manager, KFC India, the consumer research has revealed that there was a larger need for introducing vegetarian products.

Pizza Hut, the other brand of Yum! Brands understood the Indian market from its initial days of entry into it. In fact, the bakery café chains who have entered India in the recent past or are thinking of foraying into the Indian market can easily take inspiration from the McDonald’s or the Pizza Hut’s story. Within three years of its entry into India in 1996, Pizza Hut had its first outlet in the world with a vegetarian only menu, in Ahmedabad.

Today, Pizza Hut has two outlets with totally vegetarian menu, in Gujarat.

Presently, Pizza Hut has a variety of vegetarian and non-vegetarian offerings which can attract the Indian tastes.

Chicken Tikka Makhani, Tandoori Paneer Kadai Chicken, and Spicy Veggie are just some of the many pizza offerings of Pizza

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Hut suiting the Indian tastes. It is better to wash them with Masala Lemonade; another western drink with Indian flavours. Under the Vegetarian Crown Crust section, Pizza Hut has a range of delicious vegetarian pizzas with kebabs made from crunchy flavours of fresh vegetables, paneer, golden corn and melted cheese, topped with hot pepper sauce around toppings at the center.

Cashing in on the demand for vegetarianism in India, Subway, which now has 330 restaurants across the country, too came up with its first vegetarian-only outlet at Amity University at Noida, in 2011. The sandwich giant with global presence followed this with another outlet serving only vegetarian items at Ghatkopar in Mumbai, in July 2012. The Chicken Tikka sandwich and Chicken Seekh sandwich of Subway are all time favourites among non-vegetarian crowd in the country. Chicken Tandoori and Chicken Achari versions of sandwich of Subway may look odd to a person from the west, but Indians are lapping them,

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and these QSRs know how to tailor their bakery products to suit local tastes.

For the New Entrants The foreign bakery café chains and the coffee café outlets who are eager to grab a significant market share in India in the QSR segment, should take the cue from their predecessors who have enviable track record of success in the unpredictable and price-sensitive market of India, and endeavour to spruce their assorted range of bakery products with local flavours.

Already such a process has begun...

For example, the US-based baked goods and coffee chain Dunkin Donuts has included food items in its menu to match local preferences. Sandwiches with Indian spices and fillings, fruit milkshakes and smoothies with flavours like Alphonso Mango and Litchi which are liked by Indians, and several vegetarian offerings are part of Dunkin Donuts’ menu for the Indian market. The fast food, which is a western idea, is fast getting infused with Indian flavours… 

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Industry With a Future O

ver the years, bakery products in India, because of their affordability and high nutrient value, have become items of mass consumption in the country. According to ASSOCHAM, the Indian bakery market in 2011 was valued at Rs.3295 crore, and was growing annually at a steady rate of eight percent.

According to the same ASSOCHAM study of 2011, breads and rolls along with biscuits and cookies accounted for 82 percent of the bakery products in the country.

A Promising Industry

The bakery industry of India has registered a steady growth in the recent years due to increasing disposable incomes in select pockets of the society and less and less time for cooking at home as a result of the rising trend of nuclear families with working couples, which together have created a demand for eating out and fast foods.

Here in this feature, Ashok Malkani infers that this demand for bakery products, which is a by product of the emerging eating out culture in urban India, is likely to continue in the near-future. However, the bakery industry of the country has to realise the needs of the younger generation who form a majority of its clientele, in a more accurate manner than it is doing now.

One of the present trends in the realms of food & beverage is health food and India’s bakery industry should cash in on this trend in a big way. Already the organised sector of the Indian bakery industry is doing so.

Bakery business in India has potential for healthy profits. Bakery industry in India is dominated by the unorganised sector and provides ample opportunity for small scale entrepreneurs. One way for the entrepreneurs to venture into this field is through the franchise route. Nowadays, an increasing number of bakery chains are offering opportunities to investors as franchisees, which the entrepreneurs venturing into the Indian bakery industry can explore.

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Presently, the global bakery market is estimated to be worth $407 billion, exhibiting a growth at a CAGR of 3.93 percent over the last decade. As compared to that India’s share in the global bakery market is miniscule. According to a report by Research and Markets, the per capita consumption of bakery products in India was one to two kg per annum in 2011, which is comparatively lower than that of the advanced countries where this consumption was between 10 to 50 kg per annum. The situation is not much different, in fact it cannot be much different within a short period of oneand-half year.

This dismal consumption of bakery products in India is despite the increased emphasis on snack foods in urban India. However, the growth and the potential for growth of the Indian bakery industry are appreciable. “Due to increasing consumer gravitation towards convenience products and healthy food products, the bakery industry has undergone a virtual metamorphosis since 2004,” said the Secretary General of ASSOCHAM, DS Rawat.

According to the above-mentioned report by Research and Markets, the

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BAKERY REVIEW growth rate of bakery products in the country has been tremendous in both urban and rural areas. “The sector has indicated promising growth prospects and has been making rapid progress,” added the report. The University of Agricultural Sciences (UAS), Bangalore has also stated that going by the consumer interest shown for cakes, biscuits, rusk, buns, etc. among people of all age groups, the bakery industry happens to be a promising sector for growth in the country.

The bakery industry of India has the potential of high profitability, which makes it a lucrative avenue for entrepreneurship. Presently, the Indian the bakery industry is thriving on retail revolution. We are presently seeing a plethora of bakery chains and as well as coffee cafes operating across the country; selling a number of baked options. The presence of national level players like Café Coffee Day and Barista Lavazza and regional bakery players like Kookie Jar are adequately supplemented by the entry of a number of international chains like Cookie Man, Au Bon Pain, Muffin Break, Dunkin Donuts, Mad Over Donuts, Costa Coffee among others.

“The Indian bakery sector comprises of some of the large food categories like breads, biscuits, cakes, etc. In FY 2012, the branded packaged segment of the Indian bakery sector had a size of Rs.17,000 crore, which is expected to grow at 13-15 percent during the next 3-4 years,” asserted Rajiv Subramanian, Principal — Consumer & Retail Practice, Tata Strategic Management Group.

According to an expert, with the greater emphasis on snack foods, breads, rolls, pastries, doughnuts, etc. are seeing impressive growth trends.

Healthy Retail However, people are not demanding any snack, but tasty and healthy snacks. The latest trend in the bakery sector is to go in for health foods.

With people becoming increasingly health conscious, the trend is to switch to sugar-free or roasted products is fast gaining market momentum, which has the potential to change our bakery industry for the better. “With the rapid

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growth of the ready-to-eat culture, bakeries are ensuring that they come out with healthier products. Consumers are now increasingly concerned about their health and are also aware of the relationship between nutritious food and optimal health,” said Geeta Bector of Mrs Bector’s Cremica. She articulated that the awareness of the benefits of healthy products like whole grain, health breads, and cholesterol-free products has been on the rise in India.

Among the huge corporates with presence in the bakery industry, Britannia Industries is an important player in the healthy snacks segment.

Britannia NutriChoice Oat Cookies and Britannia NutriChoice Ragi Cookies are scientifically created to suit the special lifestyle and nutrition needs of diabetics to manage extreme swings in blood sugar levels.

They are tasty, crunchy and convenient

options for mid-day hunger pangs. In addition, the oat fibre lowers rise in blood sugar, helps control blood cholesterol and helps you feel satisfied and active for longer. Ragi helps lower blood glucose levels and is a rich source of magnesium, which is instrumental for the production of important enzymes. Moreover, Britannia’s NutriChoice Ragi Cookies are a good source of fibre, both soluble and insoluble, for heart and digestive health.

Similarly, the egg less cakes of Monginis can also be of interest to people who have chosen to become vegetarian for health or religious reasons.

Many people who are opting for a vegan lifestyle can also have the ‘100 percent pure veg cakes’ of Monginis, where quality products and healthy ingredients are complemented by great taste and texture.

Healthy multigrain breads and sugar free cakes are gaining currency among consumers of bakery products in India. Nowadays people whose health compulsions do not allow them to enjoy products with sugar content, can now enjoy sugar-free cakes, cookies, diet crackers, etc. Sweets with high carbohydrate content and fried snacks are fast getting substituted by sugar-free bakery products and with healthy multigrain snacks, spruced with ingredients like corn or oats, or by baked snacks like say idli, among consumer preferences.

This has led to increased demand for and consequently the emergence of high-end

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bakeries selling quality healthy products.

“Health has emerged as one of the top priorities of the people in urban India. So bakers are introducing a range of health products and this trend is attracting consumer demand. In fact, bakeries are no longer perceived as outlets where you can only purchase delicious breads and cakes. Most high-end bakeries in malls and hotels now keep whole wheat breads, baked doughnuts, and use soya cream to make cakes a healthy option. Fruitbased cakes are also gaining popularity.

The bakery producers nowadays also take into account of the fibre content in their products,” said one renowned Chef of a five-star hotel in Mumbai.

However, at present the trend of healthy bakery products fortified with nutrients are still limited largely to the organised sector of the industry.

In order to give further momentum to healthy bakery, and percolate this healthy trend to the unorganised sector of the Indian bakery industry, adoption of technological innovations and doing away of harmful ingredients like trans fat in the bakery industry must happen on a much wider scale. In both these cases, the government must play its role in supporting the industry, in the way of easy finances and exhaustive awareness exercises.

Exclusivity and Variety Besides health consideration, exclusivity is also increasingly getting important for bakery operations. Customised products are gaining currency in the Indian bakery industry, whose one manifestation is the designer desserts. Nowadays, you can simulate your wild ideas or your sense of adventure, or your treasured sentiments in the form of dessert designs to give extra colour to your birthday or other celebrations, thanks to a slew of talented dessert designers in the market.

High quality in production process

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is another characteristic of today’s organised bakery business in India. The Geneva-based Donut Baker, which came to India in 2007, mixes up its proprietary dough on site and goes through several dough batches daily to assure it is mixed to perfection. Donuts that have not been sold within eight hours of being produced are thrown away.

Cookie Man, launched in India in January 2000 by Australian Foods (I) Pvt. Ltd, is a premium range of cookies made from unique recipes refined over 50 years at an exclusive R&D centre in Australia. Baked to perfection using proprietary oven technology, Cookie Man’s cookies have the same superior standard and premium quality across the world. These cookies are made from the finest ingredients available, ensuring that the products meet stringent global quality and consistency guidelines.

Variety is also a hallmark of Cookie Man. The scrumptious cookies are available in an extensive range of flavours and are carefully packed in a variety of packaging solutions that effectively combine function and style.

In fact, besides health, taste and exclusivity, variety is also in great demand among consumers in the Indian bakery industry. Thanks to global influences and entry of international coffee café chains, foreign products like croissants, puffs, cinnamon rolls and muffins are fast getting familiar among urban bakery consumers, which was not the case a decade ago. Take the case of Au Bon Pain, an international bakery cafe chain with a wide array of food & beverage options, which entered India in 2009.

From signature sandwiches to flavourful soups, and fresh salads to artisan breads along with a wide variety of beverages & desserts, Au Bon Pain cafes in Bangalore are geared to spoil the guests with choices.

The retail bakery chains in India,

encouraged by the youngsters’ demand for eating out, are offering a wide variety of items to choose from. These glitzy, aesthetically and tastefully decorated bakery cafés/restaurants would serve you anything from breakfast to lunch to in between snacks. Their exhaustive range covers much more than the traditional bakery items of cakes, breads and biscuits, etc. Their repertoire includes signature sandwiches, healthy salads, hot soups, steaming concoctions of coffee, and a whole range of new-age baked food products; all presented in a classy ambience.

Presenting to the Palates Besides health, taste and variety another aspect which is gaining currency in the retail bakery industry is the presentation.

For example, the maiden retail outlet of Krispy Kreme in India has a state-of-theart doughnut theater with a glass viewing area that affords guests the viewing of hot crisp doughnuts moving on the conveyer belt, from one process to the next. They eventually flip over and pass through a waterfall of glaze, resulting in the culmination of this fascinatingly delectable process. It is but natural that the viewing of doughnut making can whet the appetite for doughnuts among potential consumers.

The Au Bon Pain cafes in Bangalore allow the guests to personally select fresh menu choices from individual stations.

The Au Bon Pain cafes in Bangalore present a sensory experience, where you can walk across different food stations inside the cafés while seeing, smelling, tasting and then selecting your favourite food and/or beverage option. Free sampling options are available throughout the day at each of these cafés.

Equipment is also undergoing sophistication. For example, the above-mentioned Krispy Kreme store’s doughnut-making machine has an

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impressive production capacity of approximately 210 dozens of doughnuts per hour.

Exciting for Entrants However, most of these above-mentioned trends are largely concentrated in the organised sector of the Indian bakery industry. In India, the bakery industry is predominantly unorganised, with the unorganised sector accounting for 65 percent of the production of the bakery industry in the country. There are close to 85,000 bakery units in the country, out of which 75,000 operate in the unorganised sector, where sophisticated technology and quality ingredients are still a distant goal for many.

But all said and done, the bakery business in the country is going through an impressive phase and the scenario for the entry of new entrepreneurs is brimming with competition and potential. However, entrepreneurs entering the bakery industry through stand-alone bakery units should have some basic knowledge of baking science and technology, besides of course, business acumen and creativity in baking.

In fact, the huge unorganised sector of the Indian bakery industry can be a platform for intrepid entrepreneurs to enter the bakery industry. But as many of them would not be armed with infrastructure and reach of international bakery café chains and also of the national and regional level organised players in the bakery industry, and neither would many of them are likely to be players with deep pockets, they need to compensate these factors by great deal of creativity and personalised attention to detail.

Exploring Franchising Option Though the baking as an industry in India has always been dominated by the unorganised sector, but a small section of this unorganised sector is also slowly getting tapped by the international and national brands through the franchise route. However, franchising in bakery business is not a new thing in India.

In fact, franchising has been one of the major reasons for the growth of the Monginis brand, which has been into franchising since 1971. When an entrepreneur in the bakery industry becomes a franchisee with Monginis, she/he can satiate her/his neighborhood

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with an impressive range of soft and fresh bakery products like cakes, pastries, gateaux, snacks and breads. Now we can see that Cookie Man, Daily Breads, Cinnabon, Birdy’s and many other bakery players are expanding their presence in the country through the franchise route.

According to Pattabhi Rama Rao, President of Australian Foods India Pvt. Ltd., the company behind Cookie Man, franchising is an exciting route towards business growth. “It endows the mother company with the ability to scale up and establish its presence in multiple markets with relative ease,” he said.

“Franchising affords quicker scope of expansion than through company-run outlets. Besides contributing towards the capital, franchisees also have high motivational contributions as they earn from the business,” explained Kaushik Roy, CEO, Daily Bread Gourmet Foods India Pvt. Ltd. It can become a lucrative option for entrepreneurs investing in stand-alone bakery outlets to opt for becoming a franchisee of a reputed bakery brand of national or international stature. They get instant recognition in the process.

However, in order to become a successful franchisee, the entrepreneur cannot solely depend on the brand name. Franchiser may also provide the franchisee with secret recipes, training, guidance, along with advertising and marketing support.

But these though necessary conditions, are not sufficient for success of the franchisee.

The baker-entrepreneur eventually

must make the requisite effort to dish out quality products that match the given brand name. Branding can bring you customers initially, but it is the constant adherence to quality and cost which can hope to retain them in the long-run. The franchisees in the bakery industry should also keep themselves updated with the evolving trends and new technologies in order to stay ahead of the competition, and must also adhere to stringent food safety measures, and safety concerns for its workers.

Yes, all these factors are also essential recipes of success with the non franchised bakery outlets too. In fact, all the factors which are essential for the success of non franchised bakery outlets are also essential factors for the success of franchised bakery outlets too. However, taking the franchising of a reputed bakery brand may give you the lead, as you do not have to undertake the Herculian effort to make your products gain initial recognition among your clientele. And this edge is a huge plus point in an industry characterised by intense competition.

Overall, as an entrepreneur entering the bakery industry, irrespective of the fact whether you opt to become a franchisee or choose to sail along solo, you need to invest money, time and creativity to make your enterprise a success story. The first one may have great value for you, but the later ones, even in this materialistic day and age, though comes free are priceless.

The finances may be limited, time is bound to be limited, but there is no reason to limit your enterprise and creativity. 

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Adding Value to Bakery 2012 marked the 100 year anniversary of vitamins. Today, people are more health conscious and as a result of that several health products are finding favour with the processed food and drink manufacturers. Ashok Malkani finds that in this backdrop, the food ingredient/additive sector has potential for buoyant growth. According to a research network, global sales of food additives were estimated at around $24.5billion in 2010 with a forecast future growth rate of 2.5 percent per annum. The future for the industry — globally as well as in India – seems to be bright, but not without its share of challenges.

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o food can survive without its ingredients. Yes, even naturally obtained food like apple or banana or mango has their ingredients. Without food additives, food can survive, but may not be as tasty, or as attractive looking, or as nutritious or remain as fresh after a long period. Food additives add attributes to food items. Food ingredients which are not additives also can impart these above mentioned attributes to the food items. In fact, food additives are also ingredients of food items in the market, that is they are part of the final food products that are being sold in the market, but though every additive is an ingredient but not every ingredient is an additive.

Food additives can be both direct and indirect. Direct food additives are

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those additives which are intentionally included during preparation or processing of a food item to serve a specific functional purpose or some functional purposes. Direct food additives can be defined as ingredients which are incorporated into food items in small dosages to influence their properties in some desired way, which in turn is expected to positively impact those food items’ quality or marketability at the final stage, when they are presented before the market.

The indirect food additives are those which unintentionally migrate into the food products during its growing, manufacturing, processing or packaging stage. Here in this piece, we are primarily dealing with direct food additives only. Here it deserves a mention that food ingredients and / or

additives have tremendous influence in giving final shape to myriad bakery products. In fact, without the right ingredients / additives any bakery unit is likely to fall flat on its face.

Not Additional, but Integral One must realise that food ingredients/ additives are a critical part of food & beverage industry and are used for maintaining quality, consistency, taste, aroma and texture of the food & beverages. Food ingredients/additives can also facilitate in processing of the food items or enhance their health quotient which helps to preserve or increase the nutritional quality of those food items.

The health element of food ingredients and additives is not recent, though now their role in healthy food

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BAKERY REVIEW has gained market momentum. For example, the addition of iodine in salt is not new, and it has led to prevention of goiter to a great extent. Similarly, the addition of Vitamin D in milk has greatly helped in countering the emergence of rickets, and niacin in bread has kept the disease of pellagra in check.

Food additives also help in preserving the food products by significantly delaying the deterioration of food products and their consequent spoilage.

We can very easily gauge the role of food additives in F&B business. Without the use of food additives the bottom lines of many F&B industries would have gone fast downhill. Food additives like flavouring agents, colouring agents or artificial sweeteners also help to make the food look and smell more appealing and taste better. Overall, without food ingredients and additives we cannot imagine our present day F&B industry.

Additional History Here it deserves a mention that the use of food additives is not new in the

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history of mankind. In fact, the use of food ingredients/ additives were there before the dawn of civilisation.

Fire was probably the first additive, which helped to cook the early man’s hunted meats, thereby making them more edible than before. Soon salt followed, when people realised that it can enhance the taste of food and also facilitate in its preservation.

The use of cloves in hams to prevent bacterial growth has been a feature of the ancient times. The use of food colours and seasonings can be dated to the ancient Egyptian civilisation. Spices and condiments were important items of trade since the ancient ages. Mustard was a popular condiment in Europe of the middle ages. In fact, the search for spices inspired many explorations during the medieval period. However, then the food ingredients/additives industry was neither as big nor as organised; nor as sophisticated and mechanised, as it is now in the nascent stage of the twenty-first century.

The Right Usage The ingredients/additives in food & beverages can take the form of preservatives, food colours, emulsifying and stabilsing agents, enzymes, artificial sweeteners, flavours, dietary fibre, omega fatty acids, antioxidants, nutraceuticals, probiotics and prebiotics, vitamins and minerals, among others.

Most of the food ingredients are derived from natural sources, but some of them can be prepared synthetically as well.

For example, food additives such as preservatives, artificial sweeteners, and a few flavours can be derived synthetically.

However, food additives, though can improve the marketability of processed food items, should not be indiscriminately used. “There are some guiding principles for the use of food additives. They should be justified for their technological effectiveness and purpose. They should be safe for use. There should be maximum adequate levels, absolutely necessary levels of usage and ADI (Acceptable Daily Intake) properly evaluated while

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considering their safety and permitted usage levels in foods. They should not be added with the intention of misleading consumers about quality.

They should also not significantly affect adversely the nutritional quality of food products,” stated GM Tiwari, exChairman, Protein Food & Nutritional Development Association of India, Mumbai.

According to Tiwari, “Any new additive before approving must undergo rigorous toxicity studies, including acute and chronic studies involving biochemical evaluation, teratogenic studies, reproductive studies, besides the LD50 tests. However, exposure assessment is very important in determining the risk involving any additive under the modern practice of determining safety. The risk analysis, adopted nowadays, involves risk assessment, wherein the hazard is identified and characterised. Exposure is assessed and thus risk is characterised,” disclosed Tiwari.

BAKERY REVIEW incomes have led to the market need for functional food products in select pockets of urban India, which are often fortified with new-age healthy ingredients. They offer functional health benefits over the basic nutritional value of the given foodstuff.

Over the long-term, the health ingredients/additives market in India, which is characterised by probiotics/ omega fatty acids, is expected to witness rapid development, largely as a result of greater consumer exposure to imported health food products.

The Impeding Factors Although the food ingredients/additives industry in India has great promise, at the same time, it is also bogged down with several impediments. According to Aditi Basu, the Senior Consultant at Capgemini, they are “Lack of commercial-scale cultivation of raw materials which leads to low yield

The Healthy Wave Growing consumer interest towards healthy diet has fostered the development of several entirely new food ingredients/additives over the last three to four decades. As conventional recipes for healthy eating have emphasised on fat and sugar reduction in the diet, there has been a trend of emergence of fat replacers and sweeteners.

Many hydrocolloids are used as fat replacers and they have gained currency from consumers’ growing disinterest towards fat and sugar consumption.

The rising demand for functional food has given a fillip to the functional food ingredients market too. Omega-3 fatty acids and phytosterols, probiotics and prebiotics are now in vogue in the functional food ingredients’ market.

The demand for functional food products has also led to more and more food items being fortified with beneficial vitamins and minerals.

One can say that the changing lifestyles and increased disposable

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in terms of quality and quantity, is a major constraint. This, in turn, fails to attract new investments in this sector.”

Furthermore, according to her, “Lack of a centralised regulatory system at the farm-gate level and the presence of too many middle men is a major problem in raw material sourcing since it is too scattered and leads to traceability issues.”

Aditi also expertly noted that the “Paucity of a cold storage infrastructure and also the scarcity of an upgraded logistics and transportation system for perishable goods lead to substantial wastage of agricultural produce, adversely affecting the food ingredients industry.”

In fact, there is no denying the fact

that poor cold chain infrastructure which results in huge wastage of agricultural produce has impeded the food processing and hence the food ingredients sector of India to harness its full potential. Moreover, if the food processing industry of the country does way with the middlemen and endeavours to procure its raw materials from farmers directly as a rule, then they would get their ingredients at much lesser price. This would in turn give a fillip to the food ingredients sector.

The modernisation of supply chain infrastructure with fewer middlemen in agriculture sector is the need of the hour.

Market with Potential Today food ingredients and additives represent a global, multi-billion dollar market, dominated by additive categories, including flavour and flavour enhancers, hydrocolloids, acidulants, and emulsifiers. The global market for food additives are expected to reach a whooping figure of $37.7 billion by 2018.

The global market for food and drink ingredients was estimated to be $30billion in 2010.

During 2011 it is believed to have escalated to $39billion.

The market is set for further growth as the demand for innovative ingredients increases.

According to Aditi, the Indian market for food ingredients/additives was approximately $500 million in 2008, which accounted for a small section of the global market.

However, the potential for Indian food ingredients/additives market is huge. Particularly, in the backdrop of impressive growth of the processed foods market in India, the future of food ingredients’ market seems bright.

Presently, the food processing industry in India is growing at 6-7 percent per annum.

The fast expansion of food ingredients market is in tandem with the growth in the market of processed

Dec-Jan ’13

I N G R E D I E N T

BAKERY REVIEW food & beverages. With the growing demand for processed food and drinks, more and more innovative ingredients are emerging in the F&B industry. The processed food products generally need higher levels of additive-style ingredients than the unprocessed foods, in the way of preservatives, flavours, colours, etc., which makes ample room for innovation exercises.

What is more relevant in the Indian context that for the food additive suppliers the emerging markets of Asia and Latin America are gaining increasing importance, with the demand for further processed foods experiencing impressive growth in these regions.

Influencing Facets Today, several factors are influencing the multi-billion dollar food ingredients/ additives market. Besides availability of affordable raw materials, cold chain infrastructure, regulatory approvals, etc. the concerns for food safety, the health and nutrition factor of the food ingredients/additives, especially

Dec-Jan ’13

in the context of the growing precedence of lifestyle diseases like diabetes and obesity, and most importantly, the research & development are among the factors guiding the market size of the food ingredients/additives for the near future.

Globally, the demand for more complicated food ingredients by food processors is also fostering the demand for food additives.

The market size for food ingredients/ additives is expected to only grow in our times when economics permits and lifestyle demands greater role for processed food products, but those food ingredient and food additive manufacturers who would be able to successfully channelise these abovementioned factors towards healthy revenues are only expected to survive

the increasing consumer demands and also the demand of competition prevailing in this fast evolving market.

In the Indian context, one can say that besides considering the abovementioned factors, the adoption of more sophisticated food processing methods, and restructuring of food processing companies are also needed to evolve the food ingredients/additives market. In this regard, proactive publicprivate participation is called for. 

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F O C U S

BAKERY REVIEW

Just Desserts With

Strawberry

By Sharmila Chand

Strawberries are a Pastry Chef ’s delight as they are succulent, flavourful and of course, beautiful. They not only add lots of flavour but also accentuate the look of every dessert/cake or sweet preparations. No wonder, they form the quintessential ingredient for Valentine cakes.

Here we have three Chefs sharing their popular strawberry cake recipes as special offerings for the Valentine’s Day.

Strawberry and Belgian Chocolate Marquise Mousse

By Chef Anurudh Khanna, Executive Chef, The Park New Delhi Recipe Strawberry and Belgian Chocolate Marquise Mousse Ingredients Quantity For Chocolate Mousse 1. Dark Belgian Chocolate 600 gm 2. Fresh Cream 100 gm 3. Egg White 16 nos.

4. Egg Yolk 8 nos.

5. Breakfast Sugar 100 gm 6. Gelatin 40 gm For Strawberry Marquise 1. Water 400 ml 2. Liquid Glucose 500 ml 3. Strawberry Filling 300 gm 4. Gelatin Leaves 40 gm 5. Whipped Cream 800 gm Method For Dark Chocolate Mousse 1. Melt chocolate and cream together.

2. Make sabayon of egg yolk and sugar, add gelatin. Mix sabayon to melted chocolate gradually.

3. Whisk egg white to soft peak consistency.

4. Fold egg whites to chocolate mixture and keep aside.

For Strawberry Marquise 5. Boil water and glucose together till glucose is dissolved.

6. Add gelatin and strawberry filling. Add whipped cream gradually 7. Make a short crust crumb base and set it in a mould.

8. Pour chocolate mousse and strawberry marquise consecutively.

9. Let it set, de-mould, and then serve chilled.

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Fresh Strawberry Cake

By Manoj Kumar Semwal, Pastry Chef, Radisson Blu Hotel New Delhi Paschim Vihar Recipe Items Quantity Refined Flour 75 gm Castor Sugar 50 gm Baking Powder 3 gm Eggs 2 nos.

Vanilla Essence 5 ml Topping Cream 150 gm Fresh Strawberry (half) 100 gm Fresh Strawberry (chopped) 50 gm Dark Chocolate 80 gm Light Sugar Syrup 100 ml Fresh Grated Coconut 30 gm Cream Cheese 40 gm Cake Baking Mould (any shape) Method • For Sponge Beat eggs with break castor sugar and vanilla essence until they peak in consistency.

Fold refined flour and baking powder with the egg mixture.

Now pour this mixture in the baking mould and bake it in the oven for 20 to 22 minutes at 185 degree centigrade. Now remove from oven and keep for cooling.

• Layering and decoration.

Cut the sponge in heart shape with three layers. Keep the first layer at bottom and sprinkle with one fourth of sugar syrup. Then spread 30 gm whipped cream and 25 gm of chopped strawberry on the surface. Repeat the same process for the second layer and place the third layer on the top. Now apply the remaining whipped cream and cheese on top to make a smooth texture.

Now decorate the cake with fresh half strawberries, fresh grated coconut and desired chocolate garnish.

Dec-Jan ’13

F O C U S

BAKERY REVIEW

Strawberry Short Cake La Baguette, The Imperial, New Delhi Recipe Strawberry Short Cake Ingredients Vanilla Sponge Cake Whipping cream Elle & Vire Fresh Strawberry Sugar Syrup Callebaut’s Dark Chocolate Strawberry Compote

Unit gm gm gm ml gm gm

Quantity 375 425 550 150 100 150

Method: Take a vanilla sponge cake of 9 inch round and make three layers.

On the first layer of the vanilla sponge cake sprinkle sugar syrup evenly using pastry brush and spread thin layer of dark chocolate with strawberry compote, and spread whipped cream using palette knife. Add chopped strawberries for filling Simultaneously follow the same procedure for another layer, complete the cake with rest of the cream and garnish with fresh strawberries on top.

“These days strawberry short cakes are typically made with cookies or sponge cake varieties, which are also called pie crust cakes. They are extremely delectable.

Strawberry cakes originated from Europe and are savoured the world over.”

— Rama Chandra Kumar, Executive Pastry Chef, The Imperial, New Delhi.

Nutrition Factor Strawberries are endowed with vitamin C, and are also spruced with manganese and folic acid. At the same time, these luscious fruits with immense applications in the bakery industry are a good source of ellagic acid. Ellagic acid is a phytochemical believed to prevent carcinogens. They also comprise of antioxidant flavonoids, which are associated with preventing the threats of heart disease, stroke and cancers.

“I am making Fresh Strawberry Cake for this Valentine’s celebrations. I wanted to make the cake using fresh strawberries, and I have added fresh grated coconut and cream cheese to blend the flavour altogether, without any artificial colouring.

This cake presents a combination of pink and white in colour, which gives you a refreshing visual appeal. It has a mouthmelting texture while eating.”

— Manoj Kumar Semwal, Pastry Chef, Radisson Blu Hotel New Delhi Paschim Vihar.

“Together, the dark chocolate and flirtatious taste of strawberries makes for a perfect delicate texture mousse, with a short crust crunchy base.”

— Chef Anurudh Khanna, Executive Chef, The Park New Delhi.

Dec-Jan ’13

31

T R E N D

BAKERY REVIEW

Evolution of the

Chocolate Market

By Swarnendu Biswas

C

hocolates are one of the few things in this world which have universal appeal across sex, age, national boundaries and other natural and man made divisions. Chocolates, if made with the right concoction of creativity and dexterity, could easily be among the few things on heaven and earth worth living for.

These dark delights can be sinfully sensuous and can also bring out the child in you, at the same time. These wonderful creations have an ancient history complemented by modern appeal; a bitter source complemented by sweet taste. In fact, the inherent contradictions of chocolates make it a wonderful facet of life itself.

BC. The tree was and still is prevalently cultivated in Mexico, Central, and South America. No wonder, chocolate was first made among the ancient cultures of Mexico and Central America, but chocolates of those days were totally different from the chocolates which are being savoured today.

Initially chocolate was used as a drink, and not as a confectionery. It is worth noting that the usage of chocolate as a drink has been a feature of nearly all of its recorded history. Aztecs, an ethnic group which flourished in the central Mexico during the 14th, 15th and 16th centuries, and other Mesoamerican people, used to make chocolate beverages. The drink was named as xocolâtl.

The Bitter Source

Gaining Market Presence

The extremely bitter seeds of Theobroma cacao tree; a tree native to the deep tropical region of the Americas, are used to make cocoa powder and chocolates. Chocolate is derived from cocoa beans, the dried and partially fermented seeds of the cacao tree. The first documented evidence of the cultivation of this tree dates back to 1100

Today chocolate is one of the most popular processed food items of the world. In the Indian context, chocolates can be regarded as one of the lifestyle confectionery products. In earlier days of its consumption in India, it was meant to be largely a children’s product, but now we see people of all groups savouring chocolates. The use of chocolates as gifts in festivities and celebrations, and also as corporate gifts is evolving as a trend, a trend which is getting popular by the day. “In 2005, the per-capita consumption of chocolates in the country was 40gm, whereas now it is 110-120 gm. Moreover, there are lots of potential for this figure to grow even further,” proffered Rajesh Ramanathan, Executive Director - HR, South Asia at Cadbury-Kraft Foods.

In fact, in urban India, it is now exciting time for a chocolatier. As a result of the influence of globalisation

32

and the increase in disposable incomes amongst a section of the population, the popularity of chocolates is ascending in upwardly mobile urban India. Chocolate making classes and chocolates as gift items have become vogue in metropolitan India.

Moreover, these days, the application of chocolates in the Indian bakery industry is perhaps more pronounced than ever before.

Consequently, we are also seeing many talented bakers and chocolatiers making their presence felt in the Indian bakery industry with their dark and delightful creations.

Parallel to the dominance of mass produced chocolates catering to the average chocolate consumers, the market for hand-crafted, artisan chocolates is also emerging, which are catering to select pockets of Indian society having decent disposable incomes coupled with discerning tastes for chocolates. Going by the prevailing market trends, it seems that exclusivity and innovation, together with customised designs and creative packaging are facilitating in the creation of successful niches for the small scale and medium scale enterprises in the Indian chocolate industry.

Shaping up Fantasies However, India’s fascination with high-end customised chocolates cannot be described as a twenty-first century phenomenon.

Fantasie Fine Chocolates has been creating hand-crafted, artisan chocolates in India, since the last 66 years.

“Today, Fantasie Fine Chocolates is a 66-year-old brand name for exclusive handmade chocolates,” asserted Zeba Kohli, the Managing Director of Good House Keeping Company Pvt. Ltd.— the company which creates Fantasie Fine Chocolates. Fantasie Fine Chocolates’ chocolate creations are well-known for their creamy milk, rich roasted almond rock & soft centred pralines, and

Dec-Jan ’13

T R E N D

BAKERY REVIEW European style truffles. “Chocolate jigsaws, lollypops and toys, the collection of edible chocolate paints and a marvelous range of sugar-free chocolates, chocolate jewelry for women are some of the other wonderful creations of Fantasie Fine Chocolates,” explained Zeba, under whose visionary leadership Fantasie Fine Chocolates is destined to translate every fantasy in chocolates into realties.

The immense creativity of Zeba has also fashioned chocolate couture, skirts and stoles, embellished with chocolate.

Customised chocolates and packaging are also the hallmarks of Fantasie Fine Chocolates. “If you can conceive something in chocolate, chances are we can make it a reality for you,” asserted Zeba confidently.

Lack of Awareness However, despite the growing popularity of chocolates in India, especially in urban India which accounts for more than 65 percent of chocolate consumption in India, by and large, the Indian market for chocolates is still at a nascent stage as compared to that of many of the developed countries of the west.

Still, the bulk of chocolate consumption in India is accounted by Cadbury and Nestle. According to a recently published Technopak report, Cadbury accounted for 70 percent share of the Indian chocolate market, whereas Nestle had 20 percent share of the market. The growth in creativity among a slew of talented dessert designers and chocolatiers, and rising trend of chocolates as gift items is offset by the rampant lack chocolate consciousness in the society at large.

The general awareness about chocolates in India is also quite discouraging. Even a great majority of upwardly mobile Indians with ample exposure to globalisation do not know how to discern between a great chocolate and a good chocolate, or a good chocolate and an ordinary chocolate for that matter. Thus they are still reluctant to pay a great deal more for a high quality premium chocolate over an average mass produced sweet and milky chocolate. Even the basic fact that high-end chocolates should have higher percentage of cocoa and may not be that sweet is not known to an average consumer of chocolates in India.

“The Indians are still not very much aware about high-end chocolates, and are not that good at differentiating between different qualities of chocolate products, though at

Dec-Jan ’13

Chocolate Challenges

Kishi Arora

the same time I must say that the awareness about chocolates is growing in the Indian society,” proffered Kishi Arora.

Kishi is one of the creative chocolate designers of Delhi, who owns and runs an enterprise named Foodaholics, which made its presence felt in food consultancy, but very soon also extended her repertoire to the creation of desserts with fresh and exotic ingredients, many of which, of course include the usage of high-end chocolates.

From Blueberry and Orange Chocolate to Vanilla Bavarian and more, the desserts of this foodie by passion and Pastry Chef by profession reflect uncompromising creativity and quality ingredients. Kishi happens to be an alumnus of The Culinary Institute of America. Kishi has appeared on various food shows on leading channels, including NDTV and CNN. She is also a consultant with Godrej’s Nature Basket where she holds workshops on a regular basis.

In her view “Educating the customers about chocolates with chocolate tasting,” is a creative way to increase the demand for chocolates and create evolution of tastes for chocolates in India, in the near future.

Nidhi Bhageria, the Proprietor of Celeste Chocolates also believes that “The business of chocolates would thrive and the creative juices of chocolatiers would flow more profusely only if we make the effort to teach people about the subtle nuances of quality chocolates, and educate their palate.” Nidhi called for more quality training schools and institutions to address the gap in chocolate education and to bring more talented chocolatiers in the industry. Here it deserves a mention that Celeste Chocolates is an important player in the country, in the realm of customised chocolate creations.

When I asked Kishi what are the most crucial and tricky aspects in preparing desserts with chocolates, Kishi viewed that maintenance of the right temperature and the right sheen for the chocolate is of utmost importance for the bakers. “If the temperature of the chocolate is not maintained at the ‘ideal’ level, then the product or the dish would be ruined,” informed the vibrant lady. The fact that the ‘ideal’ temperature for preparations with chocolates varies from process to process makes its adherence a really challenging task indeed. “The issue of storage is equally crucial, for moisture can spoil chocolates,” explained Kishi.

And we all know that the storage facility in India for food & beverages is nothing short of dismal, which makes creation of chocolates for small scale entrepreneurs a challenging endeavour indeed.

On the one hand, new types of chocolates are flooding the market of metropolitan India, and a brand new breed of talented chocolatiers are innovating with their new designs, while on the other hand the growth of the chocolate industry in India is getting impeded by infrastructural bottlenecks. Overall, we can see that the chocolate industry in India is at an evolving stage and its evolution is characterised by dichotomies. The inadequate cold chain infrastructure is an important bottleneck towards the growth of the chocolate industry in India. “The Indian cold chain infrastructure needs to improve, which will result in the rapid growth in the chocolate segment,” asserted Zeba.

Succinctly, we can say that more training facilities for aspiring chocolatiers who want a career in chocolates or with chocolates, presence of comparatively affordable designer chocolates in the market so that customised chocolates can also be within the reach of many, disseminating greater awareness about the nuances of chocolates among people in the industry, and creating comprehensive infrastructure towards chocolate creation in a much more proactive and massive manner than is being done today are some of the initiatives which our state and the industry can concertedly undertake in the short-run. This would eventually lead to the fast maturation of the presently evolving chocolate culture in India, and also make it less urban-centric than it is  today.

33

P R O D U C T

P R E V I E W

Decorative Glazes from Nasarias

Nasarias entered the food service industry in 1985 and today it supplies to fine retail, wholesale and in-store bakeries, and food service establishments.

They present their 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 full 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; decorative glazes come in flavours like Crystal, Strawberry, Mango, Lemon, Pineapple, Blueberry, Chocolate, Kiwi, Black Currant, White Mirror, Blue River, and Orange.

The company also manufactures Whip Topping, Color Powder, Cooking Cream, Eggless Cake Powder, Aromas. These products are manufactured and packed in a fully automated plant so as to keep the highest standard of quality. Narsarias is dedicated to HACCP and meets additional standards that are more stringent than the FDA’s basic requirements. Though based primarily in New Delhi, it also has a strong network across all states in India.

Shree Rani Sati Foods Pvt. Ltd. info@frollik.com

Importing Taste, Affordably

BMS Enterprises is involved in the imports of traditional frozen food from Singapore, seafood from Vietnam, and some exotic food from Australia, for over 15 years, and has distribution network across the country. Its sister concern, Connoisseurs is a four-year-old company involved in imports of exotic frozen IQF fruits like blueberry, raspberry, strawberry & blackberry, and also some seafood from Vietnam.

BMS Enterprises is also engaged in the manufacturing of frozen snacks like ready to fry spring rolls, samosas, seekh kabab, satays, and paranthas.

This year, the company launched cold cuts like sausages, ham, frankfurtters, salami, mortedellas (chicken & pork) to name a few. Also this year the company has come up with frozen hara bhara kebab, vegetable shammi kabab, and potato cheese balls. The company has to its credit of introducing IQF frozen exotic fruits in the retail pack of 200gm across India. These packs are very reasonably priced despite being exotic and imported.

BMS Enterprises bms39@hotmail.com

BAKERY REVIEW

Baking Creativity

Established in 1978, the product range of Mrs. Bector Food Specialties Ltd. includes condiments, meals, snacks, bread and biscuits. The Cremica brand of Mrs. Bector is today spread over 250 food items.

The company provides sandwich & snacks solutions, pizza solutions, mayonnaise & derivatives and toppings and syrups to various coffee chains, pizza chains, sandwich chains, ethnic chains, food retail chains, hotel groups and airlines.

The sandwich & snacks solutions of Mrs. Bector include Tomato Ketchup, Sattive Ketchup, Tomato Chilli Sauce, English Mustard Sauce, Salsa Mexicana, Chilli Garlic Dip, etc. Mrs. Bector’s pizza solutions include Pizza Pasta Sauce, Classic Pizza Sauce, and Tandoori Pizza Gravy. Among the mayonnaise and derivatives, Vegetarian Mayonnaise, Real Egg Mayonnaise, Chef’s Choice Mayonnaise, Flavoured Mayonnaises and Bread Spreads are popular. It also offers various chutneys, ready to cook gravies and marinades in the Indian food category. The fruit spreads, fruit toppings, jams, syrups, caramel topping, choco fudge topping, chocolate dressings are also widely appreciated products of Mrs. Bector Foods Specialties Ltd. Mrs. Bector Foods Specialties Ltd. marketing@mrsbectorfoods.com

Pasta and Noodles Machine

Introducing the world’s finest and popular MARCATO Pasta and Noodles making machines. These manual machines are a must for restaurants, fast food joints, hotels, and for the caterers.

Attach a motor if you desire to for convenience.

In fact, all the equipments of the company are small and compact; sturdy and economical. Attachments are available to make the entire range of pastas like Chowmien (Chinese), Spaghetti, Fettuccini, Trenette, Ravioli, Agnolotti, Cannelloni, Macaroni, Bucatini, Fussili, Penne and so on.

Satellite Plastic Industries indiaeatspasta@gmail.com

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

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

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Dec-Jan ’13

ADVERTISER’S INDEX

BAKERY REVIEW

ADVERTISER’S INDE X COMPANY

PAGE NO.

AB MAURI INDIA PVT. LTD.

BC

APPLE BAKERY MACHINERY PVT. LTD.

19

ARCHII

13

ARIFE LAMOULDE

27

BUNGE INDIA PVT. LTD.

11

DABON INTERNATIONAL PVT. LTD.

01

HOTELEX 2013

23

KAMANI OIL INDUSTRIES PVT. LTD.

05

MRS. BECTORS FOOD SPECIALITIES LTD.

BIC

NAGPAL BROTHERS (REGD.)

09

NEENA ENTERPRISES

12

PERFECT FMCG PVT. LTD.

07

RANS TECHNOCRATS (INDIA) PVT. LTD.

FIC

RATIONAL INDIA

08

REMINGTON STEEL ARTS

29

SATELLITE PLASTIC INDUSTRIES

10

THAIFEX 2013

25

PRODUCT PREVIEW

34

* BC - BACK COVER

Dec-Jan ’13

* FIC - FRONT INSIDE COVER

* BIC - BACK INSIDE COVER

35

I N T E R V I E W

BAKERY REVIEW

A Passion for Pastries

By Sharmila Chand As a little girl, she was fascinated with ovens, patisserie and loved to watch people baking.

Little did she know then that baking was destined for her as a profession.

Today, Debasmita Pradhan holds a responsible position as Assistant Pastry Chef, at The Leela Palace Udaipur, where she is leading the pastry department of the hotel with her innovative ideas. She has shown great creativity in revamping the dessert menus of the Dining Room and Sheesh Mahal, two of the restaurant options at the luxurious hospitality property where her present tenure is.

Prior to the present assignment, she has worked at Le Cirque, the award winning restaurant at The Leela Palace New Delhi, and The Leela properties in Bangalore and Mumbai.

Guests staying at The Leela Palace Udaipur can’t stop raving about the artisan chocolates placed in their rooms, which are painstakingly hand-crafted and individually garnished

by Debasmita each day.

Ask her what she really enjoys about pastry making and she says that the creativity and excitement of doing something new each day is her favourite part about being an Assistant Pastry Chef. The excerpts of the interview follow: What is the current trend in Indian bakery industry?

The focus is on uplifting flavours and getting back to basics, where the recipes would not be changed but the size and the texture will vary. Keeping it simple, natural and contemporary is the trend in the Indian bakery industry.

Stand-alone specialty bakery stores like those specialising in brownies or tarts or cupcakes are also becoming popular.

This is another important trend.

How did you become an Assistant Pastry Chef?

During my initial training, I used to spend time in the pastry section and then began to develop a love affair with breads and chocolates that has carried on till date.

I also enjoy the mix of creativity and strict discipline that one inculcates while working in the pastry section. All these factors induced me to make my mark in the realm of pastry making.

What are your hot selling bakery items?

We, at The Leela Palace Udaipur continually innovate desserts and sweet delights to offer to our guests.

Some of our creations for which we get positive guest feedback are cupcakes, Le Cirque’s Creme Brulee, tiramisu, and the trio of chocolate, fondant and multigrain croissants.

36

What is the demand these days in the Indian bakery industry?

There is a huge demand for take-away desserts and breads. People are nowadays demanding simple and non complicated desserts and bite sized sweets and snacks.

What about the health quotient? How do you take care of that aspect?

Baking sinfully delicious yet healthy dishes is one of our objectives at The Leela Palace Udaipur. While using low fat and sugar free ingredients in desserts is one way to achieve this, we also believe in preparing healthy desserts by using ingredients that are high on health factor and taste as well, like whole unpolished grains and fresh fruits. We keep in mind the nutritional requirement of our guests who are increasingly leading stressful lifestyles.

We offer multi-grain croissants, herbs and cereal toast for breakfast. For lunch and dinner, we offer our signature homemade sorbets that are both low on sugar and use fresh fruits and natural ingredients.

What is your favourite tool and why?

My sugar thermometer and colour dust brush are my favourite tools. I just love to play with them.

What are the challenges a Bakery Chef has to face in her/his job?

Please name three and explain The three important challenges a Bakery Chef faces in her/his job are the challenge of being creative with new ideas, the challenge of running out of some of one’s favourite ingredients which are not easily available, and the challenge of nurturing new talent and training them to perform up to good standards.

What do you like the most about your job?

Chocolates are the favourite facet of my job! I am a chocoholic and I love to innovate with chocolates in every possible way I can.

What is your strength as a Bakery Chef?

Complete command over know-how and my kitchen is my strengths.

What are you passionate about besides baking?

Dancing is my another passion. I am a national level Odissi dancer.

How do you like to de-stress?

My leisure time is mostly spent at the spa.

What are your dreams?

My aspirations are high. I want to be the best in my trade and open my own pastry shop.

Dec-Jan ’13

DELENG/2011/39507

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