Bakery Review (Dec-Jan 2017)

We add flavour to your business.

Whether you are a restaurant, a fast food outlet, a catering service or a bakery serving cuisines from around the world, choose from our range of quality products and get the taste of success.

MAYONNAISE

Eggless Mayonnaise (Premium) • Eggless Mayonnaise (Chef’s choice) • Bake Stable Mayonnaise • Low Fat Mayonnaise • Mint Mayonnaise • Pepper Mayonnaise Tandoori Spread

KETCHUP, SAUCES & DIPS

Tomato Ketchup • Tomato Ketchup (Professional) • Tomato Ketchup (Chef’s Choice) • Salsa • Garlic Chilli Spread Sweet Chilli Sauce • Barbeque Sauce • Relish • Tomato Chilli Sauce • Tomato Imli Sauce • Schezwan Sauce

PIZZA & PASTA SAUCES

MUSTARDS

English Mustard • Mustard Sauce • American Mustard

GRAVIES

Makhani Gravy • Schezwan Gravy • Tandoori Gravy

FRUIT & CHOCOLATE TOPPINGS

Chocolate Topping • Chocolate Fudge • Strawberry Fruit Syrup • Mango Fruit Syrup • Black Currant Fruit Syrup • Caramel Topping • Butterscotch Topping

GANACHE, FILLINGS & ICINGS

Pizza Topping • Pasta & Pizza Sauce • White Pasta Sauce • Authentic Pizza Sauce

Chocolate Icing • White Icing • Caramel Filling Chocolate Filling • Strawberry Filling • Custard Filling • Mango Filling • Choco Bar Dip

SALAD DRESSINGS & EMULSIONS

SUGAR BASED SYRUPS

Chill Cheese Blend • Thousand Island Dressing • Chipotle Dressing • Ranch Dressing • Cheese & Jalapeno Dressing Caesar Dressing • White Cheese Dressing • Honey Mustard Dressing • Vinaigrette Dressing

Sugar Syrup • Blue Curacao Flavoured Syrup • Grenadine Flavoured Syrup • Mint Flavoured Syrup • Pinacolada Flavoured Syrup • Rum Flavoured Syrup • Spice Syrup • Hazelnut Flavoured Syrup • Cinnamon Flavoured Syrup • Irish Crème Flavoured Syrup

For business enquiries contact: VEEBA FOOD SERVICES PRIVATE LIMITED. House No. 2 (GF), Lane 1, Westend Marg, Saidulajab, MB Road, New Delhi 110030 T: +9198 11 43312222 | M: +91 9815900284, 9167395789Hammer | www.veeba.in Food & Beverage Business Review

Dec-Jan ’17

Dec-Jan ’17

1

E d i t o r i a l

Publisher cum Editor

Rajneesh Sharma

rajneeshhammer@gmail.com

Associate Editor

Swarnendu Biswas Resident Editor

Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design

Hari Kumar. V Abhishek Singh Rathore Production Assistant

Mamta Sharma

Advertising Sales

Delhi: Debabrata Nath, Sumesh Sharma Director Sales

Sanjay Anand Mobile: +91 9811136837 Director Operations

Rajat Taneja Mobile: +91 9810315463 Editorial & Advertising Offices: Delhi:

Hammer Publishers Pvt. Ltd. 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-25704103, 45084903, 45093486 Mumbai:

Hammer Publishers Pvt. Ltd. 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise Hotel, Andheri (E), Mumbai-400 093 Phone: 022-28395833 Telefax: 022-28388947

E-mail: info@hammer.co.in © 2017 Hammer Publishers Pvt. Ltd. No article can be reproduced in part or as whole without prior permission of the Publisher.

Bakery Review is a bi-monthly magazine, printed and published

by Rajneesh Sharma on behalf of Hammer Publishers Pvt. Ltd., 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028.

Annual Subscription rate within India is Rs. 450 and overseas US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.

The market for gelatos in India is small and niche, but it is brimming with potential.

Nowadays we are having a sizeable number of consumers in urban India with high disposable incomes and with a willingness to try out exotic desserts, who can be the potential consumers of this delightful treat.

However, at the same time it must be maintained that awareness about gelato in India is still extremely limited as compared to that of many European nations. A great many Indians would be at a loss to explain the differences between a gelato and an ice-cream.

In this regard, the gelato players operating in the Indian market can make more sustained efforts to make Indian consumers discern the essential differences between a gelato and a regular ice-cream than they are doing at present. This massive awareness building exercises through creative advertisements in print, audio-visual and digital mediums can in turn translate the huge potential market for gelatos in India into a real one.

In this issue, we have attempted to explain the essential differences between gelato and ice-cream, gave a brief glimpse into the production processes of gelatos, and also talked about the leading players of gelatos in the Indian market. The operational challenges that an entrepreneur is likely to face if she/he enters the gelato making business in India are also elaborated upon in our Cover Story.

The Business Story deals with the hot and happening burger market of India, which of late has seen the entry of a slew of multinational giants. Here we talk about the expansion and expansion plans of some QSR giants in India for whom burger is a crucial product, and have also shown how some burger giants in India have tailored their products and services to cater to the Indian tastes and sentiments. Some future market trends in the Indian burger business are also being suggested.

Industrial trans fats are harmful for health, but they are presently needed in a good many baking operations. Making bakery products without the use of trans fats can often compromise on the market viability of these products.

In this issue, we have cited a recent research finding, which can open new doors towards trans fat free bakery production.

Some mouth-watering recipes by renowned Chefs for the coming Valentine’s Day are also presented in this issue, which can of interest to our industry at large.

An interaction with a seasoned Chef, where he talked about the popular desserts of his present tenure, healthy bakery products among his offerings, and about the operational challenges for the Indian bakery & confectionery industry quite candidly, also make for interesting reading. Of course, our features and Q&As, as usual, are being complemented by our exhaustive news coverage of the Indian bakery & confectionery industry.

With the hope that our esteemed readers would enjoy the issue as much as we had while developing it, I hereby sign off. See you at Aahar 2017…

Editorial Policy : Editorial emphasis in Bakery Review magazine is on

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

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

2

Dec-Jan ’17

i n s i d e

22 COVER STORY

It is Time for Gelato

28 BUSINESS

Burger Market Heats Up

36 INDUSTRY

Trans Fat and its Alternative

38 PRODUCT

departments

The Proof of the Pudding

04

Event

10

News Scan

20

Focus

32

Condiment

44

Product Preview

48

Interview

42 TREND

Dec-Jan ’17

Recipes for a Sumptuous Valentine’s Day

3

e v e n t

bakery revie w

Large Increase in Foreign Attendees

Marked SIGEP 2017

A total of 1,250 companies participated at the world’s leading exhibition of artisan gelato, pastry, bakery and coffee

W

ith nearly 30 percent increase in foreign attendees, the 38th edition of the international confectionery expo, SIGEP 2017, held at the Rimini Fiera Expo Centre in Italy during 21st-25th January, facilitated exhibiting companies to attain a high degree of satisfaction.

Held simultaneously with the biennial AB TECH EXPO, dedicated to artisan bakery, SIGEP 2017 attracted a total of 208,472 trade visitors — an increase of

4

3.5 percent compared to the previous edition of the show.

The event was organised by Italian Exhibition Group — a company founded with the merger of Rimini Fiera and Fiera di Vicenza.

SIGEP — a leading exhibition of artisan gelato, pastry, bakery and coffee — highlights the success of closely linked product chains and of a format that combines research, technology, products and training.

“SIGEP is the best response an expo can give to the market and the area. It was an extraordinary edition, confirming

that the decision to invest in leading expos is a winner,” Italian Exhibition Group President, Lorenzo Cagnoni said.

“IEG will continue with this strategy and, along with all the institutional bodies that facilitate international relations, will ensure the market new frontiers of growth,” Cagnoni added.

A total of 1,250 companies occupied 118,000 sq.m. of exhibit space at the event this year.

“SIGEP closed with record-breaking figures, but the real barometer of the 2017 edition of this exhibition was the high degree of satisfaction and confidence that exhibiting companies confirmed with us, acknowledging the great work carried out in terms of promotion and organisation,” Corrado Facco, General Manager, Italian Exhibition Group, pointed out.

Japan won the title of Junior World Pastry Champion – a key event at SIGEP 2017. Young Pastry Chefs from France, Japan, India, the Philippines, Singapore, Mexico, Poland, Russia and Italy competed for the title.

Italy won the Bread in the City competition, in which the four 2015 finalist nations and the four 2016 finalists competed for the title.

The 2018 edition of SIGEP will be held in Italy, during 20th-24th January. n

Dec-Jan ’17

Dec-Jan ’17

5

e v e n t

bakery revie w

Colombia to Host 4th Edition of Barista & Farmer Ten of the world’s top baristas, selected from among the many applicants by a panel of industry professionals, will compete at the international talent show; celebrating the culture and excellence of coffee worldwide

C

olombia, the world’s third largest coffee producer, is set to host the fourth edition of Barista & Farmer, the only international talent show promoting the production and sale of quality coffee, in February 2018.

“We are delighted to have chosen Colombia, a country that produces major specialty coffees and is renowned for its innovation and research,” Rebecca Atienza, President of Barista & Farmer, said in a statement.

At the event, 10 of the world’s top baristas, selected from among the many applicants by a panel of industry professionals, will have the opportunity to experience life for ten days as coffee manufacturers, in a renowned coffee-producing country.

The format was devised by Francesco Sanapo, multi-awardwinning champion barista, in association with the Italian Exhibition Group and SIGEP — international exhibition of artisan gelato, confectionery, pastry and bakery

production, with the patronage of the Speciality Coffee Association (SCA).

After the successful 2016 event hosted by Brazil, Lavazza will be among the main partners and sponsors of the event for the second time running.

The fourth event promises new content and new features. The participants in Barista & Farmer will be involved in a comprehensive project that starts with the coffee plantation harvests, includes all the stages of coffee production and the range of technologies used, and ends with coffee tasting opportunities and a look at the variety of ways coffee is enjoyed.

They will attend the Barista & Farmer Academy, a special multidisciplinary school where

they will follow Speciality Coffee Association training modules on agronomy, botany, raw coffee, coffee roasting and coffee extraction under the direction of Alberto Polojac, along with a large number of other experts with considerable international experience.

Work and learning will be interspersed with opportunities for fun and relaxation, with themed games and competitions.

To take part in the next edition of the international talent show promoting the production and sale of quality coffee, one can visit the website www.baristafarmer.com.

The Talent Show The 10 competitors will rise at dawn and 6

spend the morning at the plantation, taking part in technical challenges such as the picking competition, weighing beans and using the depulping machine — a technical challenge for a process that is normally automated — in order to show them how hard farmers have to work and familiarise them with every stage of the production chain. Then they will take part in the roasting test and finally the ‘Coffee Nursery’, where they will create their own personal ‘mini finca,’ selecting the right plant from seed, planting, creating a variety of plants and finally naming the end product.

During the day, they will attend the Barista & Farmer Academy, a multidisciplinary school, under the tutelage of top coffee professionals.

The training programme will focus on the various components making up the complex coffee industry, and will include theory on subjects such as botany, agronomy and chemistry applied to coffee production, and sessions on coffee processing methods, comprising roasting, green coffee and sensory science, as well as lessons on espresso coffee and other coffee extraction methods, and tasting sessions and field demonstrations featuring practical tests to hone participants’ skills.

To complete the programme, there will be leisure activities, games and themed competitions in the company of the authorities and local people. These include tours of the cafes and competitions on new tasting n opportunities.

Dec-Jan ’17

Dec-Jan ’17

7

e v e n t

bakery revie w

Aahar 2017:

Poised to be a Success Story

EVENTS’ CALENDER Sigep 2017 21-25 January 2017 Remini Fiera, Italy www.en.sigep.it Sirha 2017 21-25 January 2017 Eurexpo, Lyon, France www.sirha.com Gulfood 2017 26 February - 2 March 2017 Dubai International Convention & Exhibition Centre www.gulfood.com

A

ahar, the international food & hospitality fair, will be taking place at its regular venue of Pragati Maidan, New Delhi. This would be the 32nd edition of Aahar.

Aahar is regarded as the largest trade fair in the food & hospitality sector in India. The 32nd edition of the mega annual show for the food & beverage and hospitality industry would be taking place during 7th -11th March 2017. The forthcoming event is being organised by India Trade Promotion Organisation (ITPO).

Aahar 2017 will be demarcated into two separate but concurrent exhibitions. They are ‘Hospitality India’ covering hotel& restaurant equipment and supplies, and ‘Food India’ covering food, processed food & beverage products.

The impressive product ranges displayed at the fair would include bar accessories, bed, bath and table linen, bakery products and equipments, chafing dishes, tableware, cutlery, chopping boards, crockery, glassware, garden furniture, kitchen ware, spa amenities, stainless steel products, brass platters, toiletries, sanitary fittings, laundry equipment, dish washing machines and packaging

8

machinery related to food products, among others.

The event is expected to be visited by a galore of professionals and entrepreneurs from the food & beverage and hospitality industry.

Like the previous editions of the show Aahar 2017 is also expected to give a fillip to the business potential of Indian food service and hospitality industry. Besides facilitating business, Aahar also serves as a platform for the food & beverage and hospitality industry players to disseminate/ gather relevant information and gauge trends that can greatly benefit many participants.

Here it deserves a mention that about 1,000 exhibitors from India and abroad showcased their products at Aahar 2016, which was a marked improvement from the figure of 872 exhibitors, who took part in Aahar 2015. 75 foreign participants from Canada, Germany, China, Hong Kong, Indonesia, Japan, Korea, Italy, Kyrgyzstan, New Zealand, Pakistan, Poland, Taiwan, Spain, Thailand, Norway, Turkey, and USA took part in Aahar 2016. Around 50,000 trade visitors visited Aahar 2016.

Going by the ongoing trends in the Indian food & beverage and hospitality industry it can be safe to assume that the forthcoming edition of Aahar is expected to supersede even these impressive figures of Aahar 2016, and is poised to become a stupendous success story worth emulating. n

Aahar 2017 7-11 March 2017 Pragati Maidan, New Delhi www.aaharinternationalfair.com Expo GastroPan 2017 23-25 March 2017 President Expo Center, Targu Mures, Romania www.gastropan.ro/en HOTELEX 2017 28-31 March 2017 Shanghai New International Exhibition Center, Shanghai,China www.hotelex.cn Food and Hotel Vietnam 25-27 Apr 2017

Saigon Exhibition and Convention Center, Ho Chi Minh City, Vietnam www.foodnhotelvietnam.com Tuttofood 2017

8-11 May 2017 Fieramilano, Italy www.tuttofood.it HOFEX 2017

8 - 11 May 2017 Hong Kong Convention and Exhibition Center, Hongkong www.hofex.com Thaifex- World of Food Asia 2017

31 May- 4 June 2017 Impact Challenger & Exhibition Center, Thailand www.worldoffoodasia.com

Dec-Jan ’17

Dec-Jan ’17

9

NE W S

S C A N

Bikano to Introduce ‘Ready to Eat’ Food Products in 2017 Processed food major Bikano is set to introduce ready to eat products such as Shahi Paneer, Rajma and Saag in the domestic food market early this year.

“Bikano’s vision is towards a healthy India with focus on preparations of products in a hygienic environment with strict quality measures and with the correct proportion of nutritional value, which ultimately supports idea of being healthy yet keeping the traditional taste alive,” Manish Aggarwal, Director, Bikanervala Foods, said in a statement.

“We plan to enhance our production capacity to meet the increasing demand in domestic market, over the next two to three years” the statement said.

The company has already started exporting ‘Ready to Eat’ products in overseas markets including the US, Dubai, the UK, Canada and New Zealand, the statement added.

Amul to Launch Camel Milk Soon Dairy major Gujarat Cooperative Milk Marketing Federation (GCMMF), which sells products under the Amul brand, will soon start marketing camel milk, according to reports.

Speaking at an exhibition organised by NGOs 'Sahjeevan' and 'Foundation for Ecological Security' in December 2016, GCMMF's Marketing Manager, Hardeep Banga said that the cooperatiave would launch camel milk in 500 ml bottle in the next three months.

"We are going to market camel milk in the next three months. Initially, it will be sold in Ahmedabad through Amul booths, in 500 ml bottle,” Banga was quoted as saying. Amul will later sell camel milk in Delhi and Mumbai as well.

The announcement to market Amul camel milk came after Food Safety and Standards Authority of India (FSSAI) operationised standards for camel milk.

“We took two years to come out with standards. The standards will help better marketing of camel milk in cities,” FSSAI's Chairman, Pawan Agarwal said at the event.

10

bakery revie w

Carl’s Jr. Launches Mutton Burgers As part of its ‘muttonization’ drive to woo patrons, Californiaheadquartered burger chain, Carl’s Jr. recently launched its new variants of mutton burgers — Korma Mutton, Mint Mutton, Awesome Onion Mutton and Mutton Famous Star.

“There was a keen interest for mutton when we launched Carl’s Jr. in India, in 2015, so we are very excited for our guests to finally taste our products,” said Samira Chopra, Director, Cybiz BrightStar Restaurants Pvt. Ltd. Starting from a humble hot dog cart in 1941, Carl’s Jr., together with its sister brand Hardee’s, has emerged as a global QSR icon with over 37,00 licensed and company owned restaurants across 39 countries.

Cybiz BrightStar Restaurants Pvt. Ltd., owned by CybizCorp, through a master franchise agreement with CKE Restaurants Holdings, Inc., (CKE), parent company of Carl’s Jr, brought the QSR chain to India.

Starbucks Brings Teavana Beverages to India Tata Starbucks Pvt. Ltd. announced in January the introduction of Teavana beverages as a core offering across its 88 stores in India. The launch of Teavana brings for the very first time an entirely modern tea experience for Indian customers, giving them the opportunity to enjoy a range of 18 distinct tea offerings including an Indian signature tea, iced teas, brewed hot teas and tea lattes with bold, layered flavours.

“We are pleased to introduce a new and modern tea experience with Starbucks Teavana,” said Sumitro Ghosh, CEO, Tata Starbucks Pvt. Ltd. “Our customers in India increasingly want new and different tastes and experiences. This is a tremendous opportunity to leverage the company’s expertise in creating handcrafted customised beverages, sourcing only the finest ingredients served in best-in-class environments, thereby creating incredible customer experiences,” Ghosh stated.

Inspired by the rich Indian tea legacy, Starbucks Teavana collaborated with Tata Global Beverages Ltd. to create a signature innovation especially for India — India Spice Majesty Blend — which is an invigorating blend of full leaf Assam black tea with rich spice infusion of whole cinnamon, cardamom, cloves, pepper, star anise and ginger.

“With the India Spice Majesty Blend, we have further strengthened our partnership with Tata Global Beverages to create a signature India innovation that is bold in flavour and rich in heritage,” Ghosh asserted.

Dec-Jan ’17

Dec-Jan ’17

11

NE W S

S C A N

Future Group Launches WhisQ Retail giant Future Group on 20th December 2016 announced the launch of its first one-stop baking brand — WhisQ. The baking range integrates the best minds in the industry to give customers a premium home product for easy baking and a lavish experience, the company said in a statement.

WhisQ integrates the finest German technology by leading manufacturer Fackelmann with the baking expertise of ace celebrity Baking Chef Pooja Dhingra, the statement added.

“Indians are experimenting with food a lot and baking is an important part of it. People of all ages are trying their hand in baking but struggling to find the best quality baking equipment. We aim to close this gap for them with WhisQ,” said Avni Biyani, Founder, WhisQ. “It will offer a wide range of baking products manufactured with the best German technology. The combination of our customer insights and Pooja Dhingra’s baking expertise makes WhisQ the best baking solution to the customers,” Biyani added.

WhisQ range comprises a wide range of baking products — from fondant rollers, whisks, macaroon kit, to moulds, measuring spoons and fondant decorators — which could address every little need of the users.

“As a home baker, it gets really difficult to source the best tools and equipments for baking. With WhisQ, we aim to help them get the best technology along with a wide range of baking equipments and ingredients. The products will take the experience of home baking to a higher level,” Pooja Dhingra, Co-Founder, WhisQ, explained.

WhisQ also has a range of baking pans in varied shapes to make tiered cakes, muffins, dainty fairy cakes, and tarts. With WhisQ, one can also now introduce children to baking with cheerful cookie cutters and animal shaped baking moulds.

The Baking Company Tiesup with Amazon Now With an aim to make its range of products available online, Bangalore-based Brigade Hospitality Services Ltd (BHSL), a wholly owned subsidiary of Brigade Enterprises Ltd., recently announced the tie-up of its patisserie offering, The Baking Company (TBC), with Amazon India’s online grocery platform Amazon Now. “TBC being the first patisserie brand on Amazon Now has the advantage of creating brand awareness and building a database of online shoppers,” said Vineet Verma, Executive Director, Brigade Hospitality Services Limited.

The patisserie will primarily target the young generation, who prefer the leisure and convenience of shopping online, and corporate employees who would like to receive short-eats at their desk or to take a sweet bite of break between work.

12

bakery revie w

Choko la Launches First ‘Baby’ Boutique in Delhi Premium chocolate brand, Choko la recently launched its first Choko la 'Baby' boutique at Fortis La Femme hospital in Greater Kailash, New Delhi.

This outlet is a first in the series that focuses only on new born baby celebrations.

“Our endeavour of spreading happiness truly comes alive with the launch of Chokola Baby.

The idea came up, when we felt the need to cater to the new parents. Through this concept, we are getting a beautiful chance to serve the family of new born babies and become an integral part of their celebrations,” said Vibhu Mahajan, COO, Choko la.

With the launch of its Baby outlet in Delhi, Choko la now has a total of seven outlets across the country besides the e-commerce website chokola.in.

The format of the new outlet remains similar to the flagship model with obvious additions of blue and pink colours, targetting the right audience — the new parents.

Choko la Introduces Meringue-based Macarons Premium chocolate brand Choko la recently introduced a range of delectable and colourful meringue-based confection macarons to spread cheer in this festive season.

The macrons come in a variety of flavours such as earl grey, orange, rose, salted caramel and chocolate. This dainty French cream-filled sandwich cookie with a crisp outer shell of meringue melts in the mouth as one discovers a burst of flavour in the creamy filling; a perfect bite size snack to lift up one’s mood instantly.

Choko la also offers customised flavours like lemon, vanilla, pistachio, coffee and mixed berries for macaron lovers.

Dec-Jan ’17

Dec-Jan ’17

13

NE W S

S C A N

Demand for Italian Artisan Gelato on the Rise: Report For Italy, the most reliable estimates show an annual per capita gelato consumption of 12 kg, with a constant growth rate and a turnover of more than 2 billion Euros, according to a report by the Italian Exhibition Group.

In Italy, there are approximately 39,000 gelato parlours (including coffee bars and pastry shops that also sell artisan gelato), approximately 10 percent more than it was five years ago.

There are 1,100 gelato parlours in the United States, 1,200 in Japan and approximately 200 in Australia, the report said.

Italian artisan gelato is increasingly popular abroad, to the point that there are approximately 20,000 Italianstyle artisan gelato parlours throughout the world with a constant growth trend. Thanks to its gelato 'vocation', Italy is also the world leader in the manufacture of machines and equipment for gelato and gelato parlours, according to the report.

bakery revie w

Cafe Coffee Day Introduces New Range of Burgers India’s leading café chain, Café Coffee Day (CCD), recently introduced a range of six burgers in different international flavours.

“With the youth’s love for burger which is gaining more and more popularity, we bring to them ‘International Burger Carnival,’ a range of scrumptious burgers in authentic international flavours that is unlike any other,” said Venu Madhav, CEO, Coffee Day Global Limited.

CCD takes upwardly mobile Indian youth’s love for international flavours a notch higher with a range of three vegetarian and three non-vegetarian burger options.

The vegetarian options are flavoursome. There is ‘Afghan-ePaneer’ which brings you authentic Afghani paneer tikka, grilled in butter masala with cheese, onions and lettuce layers into a periperi seasoned bun. The ‘Egyptian Falafe’ comes with its flavourful falafel patty with mozzarella cheese and hummus; set in a toasty bun with hot peri-peri seasoning. And there is the ‘American Crispy’ with the traditional crunchy veg patty with cheese, served with tangy red onions, lettuce and chilli salsa; topped with nacho chips in a season bun.

Meat lovers can sink their teeth into ‘African Pepper Chicken.’

It offers juicy chicken cubes in spicy pepper sauce, topped with tangy red onions and fresh lettuce. Egyptian food lovers can opt for ‘Egyptian Roast.’ It brings you roast chicken with mozzarella cheese, onions and mayo; wrapped in an oven-hot bun. And for the classic burger lovers, there is the ‘American Classic’ which comes with its freshly baked bun filled with delightfully crispy chicken patty, crunchy lettuce, onions and creamy mayo.

“Whether it’s the Egyptian Falafel or the spicy African Pepper Chicken or the Afghan Paneer, every preparation is crafted to exemplify unique taste. We are sure the young customers of CCD will enjoy our latest offering,” Madhav added.

GAIA Launches a Healthy Snack India’s leading health and wellness brand GAIA recently launched Crunchy Muesli – Amaranth, a nutritiously satisfying meal-in-a-bowl that is not only timefriendly but also saves you from potentially eating something fattening throughout the day. Packed with the goodness of fibre, protein and antioxidants, this wholesome food is a mix of healthy multi-grains like rolled oats, wheat and corn flakes, along with almonds, raisins, millet and assorted seeds of amaranth, pumpkin and sesame.

One can enjoy Gaia Crunchy Muesli Amaranth with milk, yogurt, ice-cream or simply munch on it as an all-day guilt-free snack.

14

Dec-Jan ’17

(A Unit of Stec Hotelware)

Dec-Jan ’17

15

NE W S

S C A N

Most Bakeries Found Flouting Safety Norms in Maharashtra Most bakeries in Maharashra are violating operational and sanitation rules of Food Safety and Standards Authority of India (FSSAI), according to a Food and Drug Administration (FDA) Maharashtra report.

FDA Maharashtra recently inspected 126 bakeries between 3rd-9th January and out of these 126 bakeries, a whopping 120 were found to be flouting the FSSAI norms, Maharashtratoday. in reported.

The inspection came in the wake of the massive fire that led to the death of six employees, who were sleeping inside Bakes N Cakes bakery in Kondhwa on 30th December 2016.

After the deaths of the workers were reported, the issue of bakeries running without the mandatory licence came to the fore as the owner of Bakes N Cakes had been found to be running the business without the licence, according to the report.

Of the 126 bakeries that the FDA inspected recently, 30 were found to be running the bakery without the mandatory licence or registration. In 18 bakeries, workers were found to be living inside the production area, which is prohibited. The remaining 72 bakeries were found faltering on hygiene and sanitation norms.

bakery revie w

Danone Launches Infant Nutrition Brand ‘Aptamil’ In line with its plan to strengthen nutrition portfolio in India, French nutrition and dairy major Danone launched in mid January its flagship infant nutrition brand 'Aptamil' in the country.

The brand contains a special nutrient that supports brain and eye development among infants, the company said.

“These nutrients in Aptamil are also required to support the developing immunity of infants,” the company said in a statement.

“We have aggressive plans to introduce many new products in India this year to strengthen our nutrition portfolio,” Managing Director of Danone India, Rodrigo Lima said.

“At Danone, we ensure that our products are tailored to meet the nutritional needs of different consumer groups, based on the latest science and local nutritional insights,” Lima added.

Noting 'Make in India' as central aspect of its growth strategy, Lima pointed out that Aptamil would also be manufactured in India at its facility at Lalru, Punjab.

“We have invested over Rs 150 crore to upgrade the machinery at this plant that we acquired from Wockhardt in 2012,” Lima pointed out.

McDonald’s Introduces Masala Dosa Burgers In line with its strategy to attract a wider segment of the Indian consumers through local culinary delights, global fast food giant McDonald’s has now introduced masala dosa burgers with molaga podi sauce in its breakfast menu. Masala dosa is a staple of south Indian cuisine.

Besides, the Masala Dosa Brioche, the newly introduced breakfast menu also includes Masala Scrambled Eggs as well as familiar stuff such as waffles, hotcakes and hash browns.

“We continue to look at inspiration from Indian cuisine and bring them within McDonald’s format, which will give you flavours from the west but the familiarity of Indian food,“ said Amit Jatia, Vice-chairman of Westlife Development, which runs McDonald’s restaurants in the west and south.

McSpicy Paneer, BigSpicy Paneer Wrap, McAloo Tikki are some of the other items which were inspired from Indian cuisine that were earlier introduced in the McDonald’s menu.

16

Dec-Jan ’17

“Please be informed that potassium bromate are not used as a flour treatment agent in the Europe Union - IREKS products are therefore not affected” Euro Foods Pvt Ltd Euro Foods Pvt. Ltd. is a leading importer and distributor of European food stuff. The company has 25 years of experience in the business of food & beverage products and solutions supplies. In 2007 SAFCO International Gen Trading started the Indian arm of its company called EUROFOODS in India. Euro Foods has been marketing the German bread premix brand named IREKS from last nine years and are based in both Delhi ( Head Office) & Mumbai ( Branch Office ) IREKS IREKS accompanies bakers and confectioners in more than 90 countries as provider of ideas, and play a proactive role as their consultants and problem-solvers.

The company's over 2,400 employees have made it their task to supply bakeries, brewers and many other food manufacturers with first-class ingredients and attractive product ideas. IREKS is a partner the bakers can rely on.

Euro Foods Pvt. Ltd. Head Office Delhi: 639/ C, 6th Floor, Shivaji Marg, New Delhi - 110015, INDIA Tel: +91-11-45579574 / 45579576 Mobile: 7838885219/ 9999785486 Manmeen Kaur Sawhney : manmeen@eurofoods.co.in Sanmeet Singh Anand : sanmeet@Eurofoods.co.in Branch Office Mumbai: 176-B Shahid Bhagat Singh CHS Andheri Kurla Road JB Nagar Andheri E Mumbai – 400059, Maharashtra Tel: +91-22-28217201 | Fax: +91-22-28217301 Mobile: 7838885219/ 9711159574 Dec-Jan ’17 Manmeen Kaur Sawhney : manmeen@eurofoods.co.in

17

NE W S

S C A N

Ciclo Café Opens New Outlet in Hyderabad After tasting success in Chennai, the Ciclo Café brand of bicycle-inspired restaurants has set up an outlet in Hyderabad. Situated in one of the most popular localities of the city, the newly opend Ciclo Café outlet is all set to be the hub for cycling enthusiasts in Hyderabad.

The newly opend restaurant in Hyderabad has comfortable long-table settings for families, open seating for large groups, and also a few single cycle seats for singles. The attached bicycle store features top cycle brands such as Ridley, Bianchi, Cannondale, Mongoose, Schwinn, GT and Montra.

It also hosts cycle repairing services, promising international quality at an affordable price.

From Carbonara Bleu (creamy egg sauce with bacon & parmesan) to an array of pizzas, lasagnas, sandwiches and soups, the café has much to offer the foodies.

Ciclo Café is a popular brand name in hospitality and cycling circuits. Inaugurated in Chennai in March 2015 to serve as a hub for cycling enthusiasts in the city with top-class lifestyle facilities for both cycling (sales and service of premium bicycles, merchandise and accessories, expert advice on cycling, special rides, etc.) and hospitality (premium F&B services with international cuisines), the outlet has already earned great popularity amongst cycling enthusiasts and foodies.

“With this unique concept in Chennai having received success, we are excited to open the gates for Hyderabad and will be expanding to other cities soon. Ciclo Café is a pit stop for all and we hope you will love what it has to offer,” speaking on the occasion, Arun Alagappan, President, TI Cycles, said.

18

bakery revie w

Domino’s Launches First Dessert Pizza Leading pizza chain Domino’s Pizza India recently launched its first dessert pizza — the Choco Pizza.

It offers a delectable combination of choco-brownie, choco cookie, cheesecake and coconut nougatine topped with choco fudge sauce over a crispy baked wheat thin crust pizza base. Choco Pizza is available at the price of Rs. 199, Domino’s, which also announced the launch of another new pizza product, Quattro Formaggi Burst Pizza, said in a statement.

Quattro Formaggi builds on the popular Cheese Burst pizza, making it even more special with four cheese flavours. Gouda and cheddar in liquid form for the molten cheese experience, mozzarella for stretch and ricotta for the fresh sign off to the palate.

Announcing the new offering, Dev Amritesh, President & Chief Business Officer, Domino’s Pizza India, said, “Both the Quattro Formaggi Pizza and Choco Pizza are meant for our discerning foodie customers.

Both these delicious products are made for foodies and made by foodies.”

“Both the Quattro Formaggi Pizza and Choco Pizza are about indulgence — just right for the food that we look for in winters. While the Quattro Formaggi elevates the Cheese Burst Pizza, the Choco Pizza is a Pizza style sharable dessert option to our consumers,” S. Murugan Narayanaswamy, Senior Vice-President, Marketing, Domino’s Pizza India, said.

Cornitos Brings ‘Peri-Peri’ Flavoured Nachos Cornitos, the flagship brand of GreenDot Health Foods Ltd, recently launched ‘Peri Peri’ flavoured nacho crisps for the nacho lovers. The launch is part of Cornitos’s expansion strategy in the national and international markets by extending its product range by adding flavours to the existing basket.

The sharp taste of Cornitos ‘Peri Peri’ nacho flavour is a combination of African red chili, herbs and tangy lemon flavours. This African flavour has already become international and with this newest offering Cornitos is keen to lure snack lovers into a journey of global taste.

Cornitos is a leading brand in the ‘nacho crisps’ category in India.

Dec-Jan ’17

Savour the Vibrancy of Indian Food & Hospitality Industry

2017

AAHAR The International Food & Hospitality Fair

March 7-11, 2017 Pragati Maidan, New Delhi

Ask For Edit our of M ion emb ers Dire ctory

Invites you to the 32nd AAHAR International Food & Hospitality Show from 7-11 March 2017 at Pragati Maidan, New Delhi Association of Resource Companies for the Hospitality Industry of India was formed in 1985 to promote cooperation among entrepreneurs & companies in the business of Hospitality trade and industry and producing equipments.

ARCHII is a well recognized platform to discuss the possible arrangements, contracts and dealings between member’s interests and to regulate and standardise, as far as possible, ethical business practice in the Hospitality trade. ARCHII arranges, sponsors and supports various conferences and exhibitions.

ARCHII promotes members goods/equipments by arranging meetings and having one to one discussions with various high profile visitors and guests, invited specifically in their periodical meetings.

Professional Seminars & Meets

ARCHII has been actively involved with ITPO to organise the Culinary Show & Seminars at Aahar.

Facilities for Exhibitors - Stall Construction - VIP Protocol Centre - Visitor Book - Lunch Coupons & Water - Car Pass - Networking Dinner - ARCHII Members Directory

Facilities for Visitors - Shuttle Service - Mobile Toilets - VIP Lounge (with Tea / Snacks) - ARCHII Members Directory - ARCHII Newsletter - Carry Bags

Participation in Industry Expos

Facilitating Management Experts

ARCHII Invites Membership to avail year long benefits - Aahar Early Bird Discount / Invitation to Seminars / Networking Meets / Listing in Directory Entrance Fees - Rs. 1000 - Annual Subscription Rs. 2000 (April to March)

Association of Resource Companies for the Hospitality Industry of India B-40, Manu Apartments, Mayur Vihar, Phase-1 New Delhi-110091 E-mail: archii.association@gmail.com Website: www.archii.org Dec-Jan ’17

Contact : Ms. Bharti 91-8800103131 19

f o c u s

bakery revie w

Contributing

Towards a Healthy Growth Recently Bakery Review had an interesting discussion with Inder Dev, the Brand Master Chef of Fortune Select Excalibur, Sohna Road, Gurgaon. There he talked about the prevailing trends in the Indian bakery & confectionery industry, his popular creations in his present tenure, what he enjoys the most about his job, the major operational challenges in the Indian bakery & confectionery industry, and many other aspects. The interaction, needless to say, turned out to be a thought provoking one. The excerpts of the interview follow: Who or what was your inspiration behind entering the baking profession?

I was brought up in a family engaged in business of hospital catering. Since my younger days, I was seeing Chefs preparing healthy food and food for well-being. That inspired me. So you can say the entering of this profession was a decided destiny for me. After graduation in hospitality, I was fortunate to get noticed and got the opportunity to work with India’s finest Chefs, like Chef Manjit Gill, Chef Satish Arora, Chef Sanjeev Kapoor, Chef Imtiaz Qureshi, who

all have inspired me. That set the ball rolling...

What do you enjoy the most about your job?

I begin my day with a ‘Food Thought of Morning’ which is to create a fabulous dish…It keeps me motivated throughout the day and induces me in going an extra mile to delight every foodie. I love to play with pots and pans and love to give twist to food. These are the aspects which I enjoy the most in my job.

In your opinion, which is/are the prevailing trend/s in the Indian bakery and confectionery industry? Kindly talk about it/them I am witnessing a huge demand for traditional style bakery products in the Indian bakery & confectionery industry.

In luxury hotels within the country, cake shops are focusing on giving a molecular touch to their creativity. Desserts are now smaller in portions, more beautiful to look at, more colourful. Moreover, we are now seeing that world class ingredients are much more in use in the Indian

20

bakery & confectionery industry than it was say a decade or so before. The trend of fusion is also getting acknowledged by customers, and Chefs are catering to this demand. I am also glad that customers are nowadays demanding healthy bakery products.

Have you any healthy bakery products among your offerings? If yes, kindly talk a bit about them Fortune Deli, the patisserie of our hotel,

Dec-Jan ’17

bakery revie w Indian bakery & confectionery industry is comparatively less. This is one of the major operational challenges pertaining to our industry. Even the cost of repair and maintenance of sophisticated bakery equipments is also extremely high.

Moreover, most of the bakery products are perishable in nature so one needs to sale them at the earliest. This is another operational challenge for our industry.

Besides these, the paucity of highly skilled Chefs is always there in our industry. Difficulties in regulations are another perpetual lacuna for the Indian bakery industry. is a fine cake shop, offering succulent, sweet and rich pastries, an assortment of freshly baked breads, croissants, muffins, Danish pastry, tarts and quiches among many other baked delicacies. There we have healthy offerings, which include Healthy Muesli Cake sweetened with honey, Fresh Fruit Cake prepared with almond cake sheet and topped with seasonal fruits, etc. Recently I prepared a cake using oatmeal, which became very famous. Here we have also breads and cookies using cornmeal.

Kindly talk about two of your popular desserts, which have an enduring fan following at your bakery outlet or patisserie Healthy Muesli Cake is the most popular dessert of mine in my present tenure, in which muesli is mixed with high quality chocolate; and where sugar free and cholesterol free cream is being used. This cake is sweetened with honey. We have introduced a Swiss style Black Forest Cake/Pastry, which has a home created cheesy cream, flavoured with berry.

This dessert is also immensely popular among our guests.

Customer orders in advance to make sure the availability of these tempting desserts.

In your opinion what are the major operational challenges in the Indian bakery and confectionery industry?

The initial investment of starting a good bakery with automated equipments is very high, while the selling price of bakery and confectionery products in the

Dec-Jan ’17

How do you think such challenges can be effectively addressed?

Challenges pertaining to regulations should be made easier for entrepreneurs in the bakery industry, so that their numbers get increased. Moreover, the industry should highlight Chefs working with them. It is about time we use Chefs as brand.

How do you ascertain the present and near future of the Indian bakery and confectionery industry, while taking into account of the challenges and opportunities for the industry, as perceived by you?

The demand for bakery & confectionery products in India is humungous, where

our huge population also plays a crucial role. I believe a common platform for entrepreneurs in this industry needs to be created which would give an impetus to the Indian bakery & confectionery industry, resulting in more high class bakery & confectionery products.

As a result of this common platform, the unhealthy practice of buying products from small time vendors and then stamping the brand on them will automatically decrease. n

21

C OVE R

S TO R Y

bakery revie w

It is Time for

Gelato

When it comes to desserts, gelato is red hot – globally. In the US, this dessert which was just a curiosity a decade ago, currently accounts for about 5 percent of the 14.3 billion US ice-cream market. For health conscious consumers with a sweet tooth, gelato might be the best of both worlds.

On the one hand, gelato is primarily milk-based instead of cream-based, making it lower in fat content than traditional ice-cream. On the other, it has a richer flavour with a denser consistency than regular ice-creams. Ashok Malkani takes a look at the popularity of this delicacy in India and finds that it is growing by leaps and bounds. Some of the gelato brands operating in the country are also opting for the franchise route.

22

Dec-Jan ’17

C OVE R

bakery revie w

S TO R Y

A

re you still tied to the boring ice-cream flavours? It is time you tried something new and exciting – the gelato. This Italian frozen dessert, that is slowly proving popular in Mumbai and other metropolitan cities of India, gives you a chance to break free of the traditional ice-cream and experience something new and exciting. This delectable dessert looks like regular ice-cream but it is definitely different.

Gelato is made with a base of milk, cream and sugar and flavoured with fruit and nut purees and other flavourings. It is generally lower in fat, but higher in sugar, than other styles of ice-creams.

Gelato typically contains less air and more flavouring than many other kinds of frozen desserts, giving it a density and richness that distinguishes it from traditional ice-creams.

The gelato industry in the country is quite nascent and is finding its foothold among the consumers. The premium gourmet product whose origins can be traced to Italy is slowly finding its niche in the Indian frozen dessert market.

At present gelato basically caters to the high-end consumers in the country. With not many players in this niche gelato business segment in India, there are lots of scope and untapped market potential to explore.

The Essential Differences If one looks at the array of gelato flavours on display in the gelato parlours you are likely to wonder about the difference between an ice-cream and this delicacy.

Very often Indians are at a loss to know the difference between ice-cream and gelato, as both look identical.

Ice-cream and gelato are usually dairy-based but differ in texture, fat and air content, and in terms of ingredients.

Because gelato is made and stored at a higher temperature than ice-cream, it tends to be softer, smoother, and quicker to melt.

Both are usually made from sugar, milk, eggs, and flavourings — although gelato is often made from fresh fruit.

Gelato has less butterfat than ice-cream, usually about 4-8 percent compared to ice cream’s 10-20 percent. In Italy, by law, gelato must have at least 3.5 percent butterfat. This is however, not applicable

Dec-Jan ’17

to India.

Furthermore, gelato has a higher sugar content than ice-cream, and the sugar/ water combination acts like anti-freeze — preventing the gelato from freezing solid.

Most commercial ice-creams are frozen in an assembly line freezing process while gelato is frozen very quickly in small batches.

Both ice-cream and gelato are churned during the freezing process, which incorporates air. Most commercial icecreams contain about 50 percent air while gelato contains much less, generally 2035 percent, producing a denser product with more intense flavour.

Aastha Gandhi (her family owns Vadilal – the second largest ice-cream brand in India), who has started a chain of gelato stores called Melt In said, “There are many differences between a normal ice-cream and gelato. Gelato has significantly less butterfat than regular ice-creams. Gelato has much higher density than ice-cream; there is less air in gelato. The result is a higher quality dessert with a richer and creamier mouth-fill. Moreover, gelato is served slightly warmer than ice-cream. Regular ice-creams are served at temperatures between -20 to -25 degree Celsius and gelatos are served at -15 to -16 degree Celsius.” So is making gelato really difficult? She counters this notion. “It is

very easy,” she asserted.

The Production Processes The process of making gelato has evolved over thousands of years. In the beginning, gelato was made with a few simple ingredients. Egg yolks were used as the main stabiliser and were added to the other raw ingredients such as sugar and milk (sometimes water for sorbetto), heated in a large pan/bowl and then chilled.

Flavour ingredients (fresh fruit, nuts, chocolate, etc.) were then added and the gelato was batched. Batching gelato is also known as the process in which the gelato is frozen and air is incorporated into it to give it its nice, dense, smooth texture.

The tedious old fashion process only allowed gelato makers to be able to make a maximum of 4-5 of the traditional flavours, and the shelf life of the products was not long. While this is the classic ‘from scratch’ recipe, few gelato makers still use this process, as technology has redefined the traditional gelato making process, without compromising on taste and flavour.

At the turn of the 21st century, new technology enabled introduction of Hot Process, which involves the use of a pasteuriser, which heats the gelato ingredients up to 85°C for 5 seconds and then drops the temperature to 5°C.

23

C OVE R

S TO R Y

Aastha Gandhi

This controlling of the process allows for stabilisers and emulsifiers to perform properly, and creates a microbiologically safe mixture.

There is also the Cold Process. It is used by many gelato makers today because it allows for the preparation of gelato to occur in a more efficient manner. The ingredients used in the Cold Process are already microbiologically safe which eliminates the need for a pasteuriser, thereby not only saving gelato shops’ costs, but also space.

The gelato market continues to develop, and with this, the needs of the gelato maker have continued to grow and/or change. The Sprint Process is the newest process to make its way into the industry, offering an even easier and quicker way to produce gelato without the intervention of a skilled gelato master.

History The wonderful dessert, whose production these days applies modern technology for better end-results, has a long and interesting history. It is rife with myths though with very little hard evidence to substantiate them. The history of gelatos could be traced to the 16th century, although there is some ambiguity regarding this. Some say it dates back to frozen desserts in Sicily, in Rome, and in Egypt during the ancient times, which were made from snow and ice and were brought down from mountain tops and preserved below ground.

According to most accounts, it was Bernardo Buontalenti, a native of Florence, who first delighted the court of Caterina dei Medici with his creation of gelato. Sicilian-born Francesco Procopio dei Coltelli, undoubtedly was one of the

24

bakery revie w most influential individuals in the history of gelato. He was among the first to sell it to the public, in 1686, thereby being instrumental in spreading the dessert’s popularity throughout Europe.

The history of gelato is closely tied to two regions: Dolomite in the far north of Italy, and Sicily in the far south.

In Dolomite, gelato was made with milk, cream, sugar, eggs, and natural flavours. Snow was stored in the cantina (basement) during the winter. When the summer brought tourists into the mountains of Dolomite, the sale of gelato was one of the major sources of income for the region’s people.

In Sicily, gelato was predominantly water-based. Lower in fat and slightly higher in sugar content, it was called sorbetto or ‘sorbet’ in English. Southern Italy gelato producers used techniques similar to those of the Dolomite region, where underground storage areas, some as deep as 30 meters, were used to store compacted snow.

Today’s modern production methods of gelatos retain the best of tradition, flavour and freshness, while making gelato available to all. It is hard to find a tourist in Italy who has not enjoyed the magnificent wonder known as gelato, which in Italian literally means ‘frozen.’

Flavours, Old and New In the realms of gelato there are some flavours which have been around for centuries and remain popular even today.

These traditional flavours are: • Cream Custard • Vanilla • Chocolate • Hazelnut • Pistachio • Lemon • Raspberry • Strawberry • Peach Some of the modern gelato flavours are: • Amarena • Tiramisu • Zabajone • Yogurt • Stracciatella • Mango • Banana • Pineapple • Panna • Bacio (a mixture of hazelnut & chocolate).

Michael Schauss

Gelato brands such as Mama Mia!, Gelato Italiano, Amore and Gelato Vinto, etc. are the important players in this sector, in India. As gelato is a premium product, the ideal distribution format for it could be retail-kiosks and gelatarias or parlours, catering services, supermarkets and via institutional sales.

Currently, there are about 10 gelato brands and 100 gelaterias or gelato stores in the country.

The Leading Players Gelato can be construed as a new and exciting product in our country, and it is less known to the Indian consumers unlike normal ice-creams.

However, new-age desserts are slowly making inroads into the Indian market, like cocoberry yogurt and gelato. Those on the lookout for investing in a ‘cool’ business venture can take up franchise of some of the leading gelato players in the country like Gelato Vinto, Amore, and Gelato Italiano. The basic details of these companies are given below: Amore: Amore’s legacy dates back to 1960, in a little store room on the Italian Riviera, where Luigi Panero began a small gelateria. After 45 years of innovating and aiming for higher quality levels, his passion was validated in 2006 when he got the honour of ‘Gelatiere of the Year’ by the Association of Italian Gelatiere. Chef Costanzo and his team of gelateriers are now closer to fulfilling Luigi’s dream of sharing his creations with the world.

In India, the gelato brand Amore is owned by Gourmet Gelato Company Pvt. Ltd., which began operations in India, in 2006. Currently, Amore has over 40 outlets in 12 cities (Mumbai,

Dec-Jan ’17

Dec-Jan ’17

25

C OVE R

S TO R Y

Hyderabad, Pune, Ahmedabad, Surat, Baroda, Nasik, Nagpur, Goa, Siliguri, Ludhiana & Lucknow) in the country, and has plans to double this number in the next two years by way of franchising.

The company opted for franchising in its endeavour to establish itself as a national brand. It is also seeking continual expansion across India. The company provides personalised all-level management support in the form of welltrained craftsmen, marketing, human resources or product enquiries.

As far as the franchise formats go, the company offers include kiosks (space required 80-160 sq.ft.) and high street outlet (140-300 sq. ft). The capital outlay on franchisee’s end could approximately vary between Rs. 9 lakh15 lakh for kiosk and high street format respectively. This would also incorporate the franchise fee and costs for equipment and fittings, staff training, architectural and design fees, etc.

Gelato Vinto: The Delhi-based brand, launched in 2005 by Shivram Foods Pvt. Ltd., has introduced its franchise concept pan India. Gelato Vinto has more than 40 outlets across India. It has presence in Delhi, Haryana, Uttar Pradesh, Punjab, Maharasthra, Madhya Pradesh, Gujarat and Chattisgarh.

Now, the company is planning further expansion. It is offering franchisees and the interested entrepreneurs require paying a one-time franchise fee. The franchisee has to find a suitable location on the ground floor of a market or shopping mall/ food court that has high

26

bakery revie w

footfalls. The area could be a minimum of 100 sq. feet. The franchisee has to pay a one time franchise fee. In return, the franchisor will provide technical knowhow and assistance to the franchisee during the duration of the agreement.

Gelato Italiano: It is one of the pioneer brands of gelatos in India. Gelato Italiano has over 78 outlets across 7 cities in India and counting. Gelato Italiano’s strength comes from its innovative flavours and quality. The all time favourite flavours of Gelato Italiano include Swiss Chocolate, Fer Rocher, Madagascar Fine Chocolate, Yogurt Wild Berry, and New York Cheesecake. In India, the gelato chain is owned by Mumbai-based Blue Foods.

The company is now on an expansion spree and is looking to extend its presence across India through a franchise route, in addition to company-owned stores.

It is targeting tier I cities of the country for initial phase of expansion and to tier -II and III cities of the country later on. The expected franchise investment ranges between Rs. 5,00,001-10,00,000, which includes franchise fee, equipment, furniture and fixtures as well as costs of advertising and marketing.

Operational Challenges It seems in the backdrop of the present socio-economic climate, investment in gelato business in India is brimming with opportunities but one must make a thorough study before leaping into the fray. Some of the factors that should be kept in mind while successfully running of a gelato outlet can pertain to:

Infrastructure: The refrigeration and display cabinets used in the gelato production are typical and different from those used in regular ice-cream stores.

This is due to the fact that gelato is 10 to 15 degrees warmer than ice-cream and requires different temperature settings.

Unlike ice-cream, gelato is not completely frozen solid. Moreover, the equipment for gelato production is sourced from Italy and usually supplied by the franchisor.

Lack of Product Knowledge: Gelato, in the Indian context, has still to carve its identity as a different product other than ice-cream. A large section of consumers in India are not able to differentiate between ice-cream and gelato. The later is prepared from natural ingredients (milk and fruits), and is mostly fat free (has only 3 to 4 percent of fat) and is more creamy than regular ice-creams.

Small Consumer Base: As of now, gelato industry in India is very small, catering to a niche market. Its consumer base in the country comprises those people who have decent disposable incomes and are aware of global food & beverage trends.

The product is 100 percent costlier than any other regular branded ice-cream in the country.

Supply Chain: If it is a franchise unit then there is also the challenge of supply chain, because the shelf life of the gelato is of few days only, and mostly, it is freshly prepared and sold on a daily basis. Therefore, the franchisors in the gelato business are inclined to have their manufacturing unit in vicinity of their franchise stores.

Dec-Jan ’17

C OVE R

bakery revie w

Growing Popularity of Gelatos But despite multiple challenges, enterprising entrepreneurs in the country are keen to venture into this field as, today, gelato, like ice-creams, has become a lifestyle product rather than seasonal one. The potential of growth in gelato business in India, seems huge. In the near future, experimentation with innovative flavours is expected to be a happening trend in the Indian gelato business.

“Gelati have become widely popular in India, perhaps largely because of their all-natural ingredients and low fat content, as the healthy eating trend is gaining currency in the country.

The wide range of flavours that can be incorporated into them add to their popularity,” observed Michael Schauss, the Executive Chef of the Hotel Pullman Gurgaon Central Park.

During summers, in places like Delhi, frozen desserts are in demand and products made from natural ingredients are in vogue. “Our gelato is 96 percent fat free, its natural ingredients have minerals and vitamins, because fresh

fruits, nuts and condiments are used in making our gelatos. Gelato has a creamy, silky texture which is served with spatula at higher temperature than industrial ice-cream. Unlike industrial ice-creams it is produced daily, whereas industrial ice-cream is manufactured and stored for longer periods,” affirmed Vijay Arora,

CO40CON

PO45

S TO R Y

MD of Gelato Vinto.

Speaking about his company’s growth plans he disclosed, “Currently, we have 25 outlets and we are still counting. We are available in Delhi and NCR areas. Our plan is to have 200300 outlets, which would include both directly owned and franchised ones. We target high footfall areas; it could be the mall or high streets and IT parks and hubs.”

According to Schauss, “Incorporating the teppanyaki style to customise gelatos appeals to the child in all of us. The indulgence of adding one’s own choice of treats – marshmallows, Jujubes, chocolates or sweet sauces – to one’s gelato flavour is a pleasant trip down memory lane; to a childhood when one tried to enhance the special treat to make it last that bit longer.”.

On the other side of the coin though, there is also an upswing in incorporating Indian flavours into the Italian dessert as they provide a wider choice to the consumers.

So let us all echo the Italians’ catchphrase: Go Ghiotto, With Gelato! n

CO65CON

CO130CON

PO90STN TWO DECK OVEN

Akasa International

THREE DECK OVEN

Serving Since Last Decade

All Our Equipments Are 100% Indigenous made in India with Complete Service Backup, High Quality, Exclusive Designs, Energy Saving & Lower Maintenance. AKASA Gives you more than you pay for.

AHMEDABAD8NAGPUR8KOLKATA8RANCHI8HYDERABAD8LUCKNOW8VIJAYWADA8PONDICHERRY8COIMBATORE8CHANDIGARH8CHENNAI8BENGALURU8GUWAHATI8INDORE8RAIPUR8AMRITSAR8AGRA8JAIPUR

Dec-Jan ’17

27

B U S I NE S S

bakery revie w

Burger Market Heats Up The burger business in India seems to have a promising future, which is amply manifested by the entry of several multinational QSRs whose mainstay is burger, into the fast evolving Indian QSR market, during the recent years. However, to make an enduring impact in the glocal (global + local) market of India, the burger chains operating in India need to not only continue to tailor their offerings to general Indian taste preferences, but should eventually cater to the local preferences of the region where they are setting up an outlet.

The burger businesses which would take into account of the health factor without compromising on the taste are likely to gain market edge in urban India. The market for organic burgers; produced with organic ingredients, seems to be ready for niche players in the country to make an impact.

A

ccording to Euromonitor, the fast food has been seeing slower growth in India, in the past two years. This can be attributed to growing health and wellness consciousness in the country. But that doesn’t mean the fast food market in India is not growing.

According to a finding by ASSOCHAM, which was presented in October 2015, the quick service restaurants (QSR) sector in India was growing at a compounded annual growth rate of 25 percent and it is likely to touch Rs. 25,000 crore mark by 2020 from Rs.8,500 crore. And burger seems to be the hero in India’s impressive QSR growth story.

Burger is one fast food which holds great promise in the Indian QSR industry. The total size of India’s burger market in 2014 was estimated to be approximately Rs.1000 crore. Within this market, 40 percent of sales was accounted by the unorganised sector, and in the organised sector of the burger market in India, McDonald’s still rules the roost.

28

The burger giant has 75 percent market share in the organised sector of the burger market in the country.

Euromonitor puts the Indian burger market at Rs. 1,555 crore in 2015 and projects it to grow to Rs. 1,688 crore by 2019.

Competing for Market Share However, how long McDonald’s will maintain such a huge dominance over India’s organised burger market is a question that requires serious probing.

Many new international players have entered the Indian burger market during the recent years, which include names like Carl’s Jr., Johnny Rockets and Burger King among others. Johnny Rockets entered the

Indian market in early 2014, Burger King arrived in India in November 2014 and Wendy’s came to India in May 2015. They are closely followed

by Carl’s Jr., another global giant in the burger business. The maiden outlet in India carrying Carl Jr.’s brand name was launched in Select City Walk, Saket, New Delhi, on 8th August 2015.

Of course, these new entrants are expected to give fresh competition to established chains in India like McDonald’s and KFC. McDonald’s business thrives on burgers (it happens to be the world’s largest chain of hamburger fast food restaurants), and burgers are also an important item in the menus of KFC. In fact, it is amazing that three biggest hamburger players of the world – McDonald’s, Burger King and Wendy’s — are now battling for a share in India’s happening burger market.

Dec-Jan ’17

B U S I NE S S

bakery revie w There are many more players competing in India’s already crowded burger market. Dunkin’ Donuts also has burgers among its offerings, as does our national player, Café Coffee Day. Burger Singh is a domestic player worth reckoning within the organised burger market in India. Of course, these are only some of the important players crowding the promising burger market of India.

The Popular Fast Food This entry of a slew of multinational burger players within such a short span of time indicates that burger market is a hot and happening market segment in India’s food service industry.

The popularity of burgers in India can also be gauged by the proliferation of kiosks selling burgers across roads in urban India. It seems Indians have developed a deep liking for this fast food of German origin, and over the years, burgers in India have been greatly Indianised in terms of ingredients.

The ongoing popularity of burgers in post-modern India is perhaps due to the fact that now a great many time-starved

Dec-Jan ’17

Expanding Chains

Indians are having less and less time to cook elaborate meals, and are looking for some tasty, affordable no fuss food, which can be had between meals or as a meal in some cases, without spending much time. Moreover, the fact that burger is a convenience food which can be also partaken on the go with ease, could also be attributed to burger’s growing popularity in the country.

Of course, along with these factors, the influence of global food & beverages on Indian palates due to increased travel, exposure to a great many food shows on television, and globalisation, has made many young and not so young urban Indians to go for large bites of sumptuous burgers.

The potential in the Indian burger market is also evident from the fact that Burger King, which entered the Indian market 18 years after McDonald’s, had showed impressive expansion across India. By Sept 2016 that is within two years of the QSR giant’s entry into India, there were 66 outlets in nine cities across the country with Burger King’s brand name.

Presently there are 70 Burger King outlets in the country. Everstone Group, a Singapore-registered private equity outfit has a 25-year master franchise for Burger King in India.

Carl’s Jr., a renowned fast food restaurant chain known for its juicy delicious chargrilled burgers, also has ambitious expansion plans for India.

“Carl’s Jr., through its exclusive franchise developer, will develop 100 restaurants initially in north and western India and CKE envisions growing to 1,000 restaurants in India over time given the growing QSR market size in the country,” stated Samira Chopra — Director, Cybiz BrightStar Restaurants Pvt. Ltd. Cybiz BrightStar Restaurants Pvt. Ltd. envisages

29

B U S I NE S S

to open 100 restaurants in India over the next five years, for which it has plans of investing Rs.150 crore.

Here it deserves a mention that Carl’s Jr. has been brought to India

by Cybiz BrightStar Restaurants Pvt. Ltd., through a master franchise agreement with CKE. Cybiz BrightStar Restaurants Pvt. Ltd. is owned by Gurgaon based CybizCorp. The Carl’s Jr./ Hardee’s system is owned and licensed by CKE Restaurants Holdings, Inc (“CKE”), which is a privately held company, headquartered in Carpinteria, California, USA. Hardee’s, also a global burger QSR chain, is the sister brand of Carl’s Jr. Though at present, Cybiz BrightStar Restaurants Pvt. Ltd. is focusing on establishing Carl’s Jr. brand firmly in the Delhi-NCR region, but in later stages the brand is expected to have its presence felt in other metros and tier-I cities of the country, followed by penetration in tier-II and tier-III cities of the country as well.

McDonald’s India also has ambitious expansion plans on the anvil. Hardcastle Restaurants, the franchisee of McDonald’s for West and South India operations, has envisaged to invest Rs. 750 crore over the next five-seven years with the objective to increase the number of outlets of the fast food chain in the two regions to 500.

However, these growth stories and projections don’t give the complete picture of burger business in India.

Of course, not all burger chains in the country are showing booming growth in sales figures. For example, till December 2016, there were only two Wendy’s outlets in India. Both of them are in

30

bakery revie w

the Delhi-NCR region. Moreover, one Wendy’s outlet in the country has already closed down.

There is no guarantee for a QSR player with burgers being their mainstay to succeed in the highly competitive and to some extent dicey Indian market. Not every burger business is doing well in India, though the overall burger market in the country is no doubt hot and happening.

Catering to Sentiments and Palates One of the reasons behind the success of multinational players in the burger business in India is to tailor their offerings according to the taste of the Indian market. McDonald’s success in India has perhaps been largely contributed by the fact that the QSR chain managed to understand and meet the demands and sentiments of the Indian market quite intelligently.

McSpicy Paneer Burger, McAloo Tikki Burger, McSpicy Chicken Burger, McVeggie Burger, Veg Maharaja Mac Burger are some of the many examples where McDonald’s has tailored its offerings to suit Indian tastes. India became the first country where McDonald’s served non-beef and non-

pork products.

Moreover, more than 70 percent of McDonald’s menu in India has been locally developed with complete segregation of vegetarian and nonvegetarian products right from the food processing plants to the point of serving the customers. McDonald’s commitment to its Indian customers is evident even in the development of special sauces that use local spices and chilies. The mayonnaise and all other sauces of McDonald’s in India are egg-less.

Having a constant vigil on the continually evolving demands of the target consumers is another way to stay ahead of competition in the Indian burger business. McDonald’s India (West & South)’s growth trajectory included turning around a slump in sales by altering its menu. For example, it redesigned its Maharaja Mac, despite its status as a bestseller, by switching to smoked chicken patties and adding jalapeños and habanero sauce. It also launched a vegetarian version, using corn and cheese patties. The recent introduction of Masala Dosa Burger by McDonald’s India is also an innovative endeavour in this direction. Though the combination of dosa and burger doesn’t sound too interesting, it is an innovative exercise nevertheless.

For the Indian market, Burger King has also done away with beef and pork in its burgers, in respect of the country’s religious sensitivities, and Burger King India also has vegetarian Whopper among its offerings, which can attract the large vegetarian population of the country. India is the first country where Burger King has introduced Whopper, its flagship product, in vegetarian version. Crispy Veg, Paneer King Melt and Veg Chilli Cheese Melt are some of the other vegetarian burger offerings from Burger King India.

Take the case of Carl’s Jr., which has recently introduced four variants of mutton burgers for the Indian market, after gauging the demand for mutton burgers among Carl Jr. India’s target consumers. These mutton burgers are Korma Mutton burger, Mint Mutton burger, Awesome Onion Mutton burger and Mutton Famous Star burger. “Our mutton burgers are chargrilled, juicy and flavourful; these burgers are being loved by meat lovers,” offered Samira.

“We have tailored the products as per

Dec-Jan ’17

B U S I NE S S

bakery revie w the Indian market preferences. We have conducted extensive research over the past few years to thoroughly understand the market and have specially designed our menu to meet the taste profile and dietary needs of our consumers in India,” asserted Samira further.

“We have adapted some of our core menu offerings like the Famous Star® and Super Star® that are customer favourites all over the world, and have also developed unique, flavourful menu items, which appeal to the Indian palates and lifestyle.

Those include crispy and chargrilled burgers with vegetarian products having toppings such as mango jalapeno mayo with jalapeno coins and richly flavoured tandoori sauce, to name a few,” elaborated Samira while pointing out “Our flavours appeal to the archetypical original burger fan and exotic flavour seekers but also to those guests who are inclined towards Indian palates; we have burgers like Tandoori Pepper Chicken, Tikka Masala Chicken or Aloo Achari among others.”

Some Expectations However, as the competition heats up

Dec-Jan ’17

further, the burger chains operating in India may be inclined to go a step more. From catering to general Indian tastes, they may evolve to cater regional localised preferences. For example, in the near future, it would be wise for the burger players operating in India to have slightly different burgers in Kolkata, Goa and Jaipur, in terms of flavours and ingredients, in order to capture the local market. Of course, this calls for a great deal of R&D and innovation.

The burger players in the country should also introduce more innovative edible content between the buns, which may be of interest to today’s young

generation Indians, who are always liking something different. For example, what about fish burger or masala omlette burger or mushroom burger for that matter?

Moreover, keeping in account of the fact that there are growing numbers of health conscious Indians, those burger businesses in India which could develop a distinctively healthy edge are likely to have an impressive market presence, and could outpace the competition.

Besides that India is not treating burgers as fast food only; gourmet burgers with exotic ingredients are being partaken as main course too. This trend may gather momentum in the years to come, and more domestic burger players can offer burger as a main course option too in the near future.

We can also easily expect to find a niche market for organic burgers in the Indian food service industry, in the near future, though they would be focused primarily towards the affluent or upwardly mobile customers. Elevation Burger, a US-based chain renowned for its organic burgers, is n expected to enter India shortly.

31

C ON D I M ENT

bakery revie w

Mayonnaise to Propel the Indian Condiments Business

By Swarnendu Biswas

W

ith the teeming numbers of urban Indian consumers of post-modern age with busy lifestyles, who are having less and less time to prepare elaborate and tasty meals at home, and with perceptible improvement of economic indicators among middle class India due to significant enhancement of disposable incomes during the last decade-and-ahalf, it seems quite natural that the Indian food service industry is growing at an impressive rate. It is expected to thrive in the near future, and with it the market of condiments is also expected to prosper.

The role of condiments in today’s food service industry cannot be over emphasised. They can be added to the dish or can complement the dish. Though

32

condiments in themselves are seldom partaken, but they play huge roles in adding value to the quality of dining experience. Mustard, tomato ketchup and mayonnaise are some of the important condiments which are playing a significant role in our present day Indian food service industry.

Though their definition may vary, with some definitions of condiments even including herbs and spices in their ambit, but about their importance there is hardly any dispute.

Condiments to Thrive The shift in modern Indian palate towards global dishes has also contributed towards giving a fillip to the Indian condiments market. “The deep penetration of

international dishes like pastas and other noodles has boosted the regular consumption of sauces and ketchups across all ages,” stated a Technopak report on the Indian food processing industry, which was published in February 2013.

And this trend is only expected to gather momentum in the years to come.

Euromonitor International in its report titled Sauces, Dressings and Condiments in India, which was published in December 2015, observed that busy lifestyles prompted time-crunched consumers such as working men and women in urban India to look for easy solutions such as cuisine-specific ready mixes with detailed instructions on how to cook them on the product packaging.

According to the report, facilitating

Dec-Jan ’17

C ON D I M ENT

bakery revie w this trend was the growth of the middleincome consumer base, growing disposable incomes and growing numbers of nuclear families. In addition, high aspirations for food apart from the daily norms such as other Indian regional, Chinese and Italian cuisines, helped sauces, dressings and condiments business to grow in the country during 2015. The situation in urban India has hardly changed in this regard during the last two years.

Akshay Bector, the Chairman and Managing Director at Cremica Food Industries Ltd., rightly believes that “Without scale and experience in the local market it is difficult for players to make a mark in the Indian condiments business.”

Moreover, with the growth in demand for condiments in India during the recent years, the competition in this segment has also increased. At the same time, during the last decade, there has been a significant enhancement in the numbers of discerning consumers aware of global food & beverage trends in the Indian food service industry, which together necessitates the players in the Indian condiments business to become even more quality conscious

than before.

One can say that without placing a huge premium on the quality of condiments and snacks, the players operating in this segment of India’s food & beverage industry would find difficulty to make their niche in the competitive market in the long-run, a market now teeming with increasing numbers of discerning consumers and clientele.

The passionate entrepreneur is optimistic about the future of condiments business in India, but he laid great emphasis for the industry to become more quality conscious in order to effectively cater to the fast evolving consumers.

Made for Mayonnaise In the Indian condiments market, mayonnaise comprises an important segment. Without mayonnaise, your burgers and pizzas are likely to lose much of their taste. It can be a great accompaniment while savouring fried vegetarian and non-vegetarian dishes.

Mayonnaise was possibly the fastest growing table sauce in India, in 2015.

“Mayo market in India has been growing at a steady pace. It is now entering a phase of maturity and with the entry of an array of new players competition in this sphere is becoming intense,” said Bector.

According to the report named India Mayonnaise & Salad Dressing Market Outlook, 2021, published by Bonafide Research & Marketing Pvt.Ltd., the mayonnaise and salad dressing market is

22 Years Leading Supplier of Bakery Equipment all over India for over 23

Gas/Diesel/Elec Rotary Rack Ovens

Chocolate Shaver

Gas/ Elec Deck Ovens

Planetary Mixers

Spiral Mixers

Dough Divider

Dough Sheeter

Sponge/Bun Slicer

Encrusting Machine

Electric Deck Ovens

Bread/Bun Moulder

Bun Divider Rounder

TM

Tel : 91-22-23852631/32/33

Dec-Jan ’17

33

C ON D I M ENT

Akshay Bector

emerging as one of the rapidly growing, dynamic markets in the food services sector in India. The report observed that due to the increasing standard of living and changing lifestyle, the demand for sophisticated taste in meals was becoming a growing trend in the food industry in India that was making a positive impact on mayonnaise and salad dressing markets in the country.

According to the same report, India’s mayonnaise and salad dressing market is predicted to increase at a CAGR of 24.72 percent over six years. The report was published in October 2015.

The research report stated that India’s mayonnaise & salad dressing market was growing with a CAGR of 21.54 percent from last five years and was projected to triple by 2021 due to growing trend of international food, brand awareness, increasing disposable income, growing demand among middle class people and increasing numbers of international food chains in the country.

According to the market research company, Canadean, the mayonnaise market in India was estimated to be Rs. 225 crore in 2014. It is expected to reach Rs.1000 crore by 2020, which is a three-fold jump in six years.

Cremica Food Industries is an important Indian company in the already crowded mayonnaise market of the country, and among the multinational players, Dr.Oetkar, a

34

bakery revie w Germany-based company with more than hundred years of legacy behind it, is a huge mayonnaise player in the country’s food service industry.

Globally, Dr. Oetkar is renowned for producing baking powder, cake mixes, dessert powders, ready desserts, yogurts, frozen pizza, and muesli. Oetker India’s revenues escalated from Rs.28 crore in 2008 to Rs.120 crore in 2015. During this period the company’s retail sales in India also galloped from Rs.14 crore to Rs.100 crore.

Delhi-based Dr.Oetkar India Pvt. Ltd. has an array of mayonnaise under its ambit. They are Mayonnaise Veg, Mayonnaise Classic, Mayonnaise Green Mint, Mayonnaise Tandoori, Mayonnaise Garlic, Mayonnaise for Burger, Mayonnaise Diet, and Mayonnaise Olive Oil. Here it deserves a mention that in December 2008, Dr Oetker bought Delhi-based Fun Foods, the makers of packaged food products such as mayonnaise and sandwich spreads. The move seemed to give a huge impetus to the revenue growth of Dr.Oetkar India during 2008-2015.

Vegetarian Mayonnaise is Popular As India has a huge population of vegetarians, vegetarian mayonnaise can have great demand in the Indian market. Already eggless mayonnaise is dominating the India’s mayonnaise market along with its various variants. According to the industry

sources, the sales of eggless mayonnaise does account for around 80 percent of the overall mayonnaise sales volume in the country.

“Mayonnaise is well suited for the Indian market; Cremica has developed vegetarian mayo, which is unlike egg-based mayonnaise being sold all around the world. This is a very different product and its consumption will rise with time,” proffered Bector.

The Vegetarian Mayo Squeeze Pack of Cremica Food Industries is developed to make it easy to store and portable for its consumers, which in these times of increasing demand for user-friendliness, can give the product an additional market edge.

“In the realm of mayonnaise, we have launched some exclusive flavours in the Indian condiments market namely butter mayo, basil pesto mayo, English cheddar mayo, etc. These are useful in creating exclusive sandwich, pizza, pasta, burger, wraps, etc. Our mayonnaise products have been widely accepted in the industry,” explained Bector.

Overall, one can say that the present day socio-economic environment of the Indian food service industry with its QSR segment slated to grow impressively, is just ideal for the established and emerging players in the mayonnaise segment to thrive. However, innovative quality, diversification in terms of offerings, and pocket-friendly prices seem to be the primary decisive factors behind the enduring success of the various mayonnaise players operating in India’s food service industry, in the n years to come.

Dec-Jan ’17

Dec-Jan ’17 Dec-Jan ’17

Hammer Food & Beverage Business Review

35 95

I N D U S T R Y

bakery revie w

Trans Fat and its Alternative

M

any processed food and bakery items which we consume every day may contain some amount of trans fat, which can increase the level of bad cholesterol and put us at greater risk of heart diseases. The ill effects of industrial trans fat, derived from the partial hydrogenation of vegetable oils, are, in fact, now quite widely known due to rising health consciousness among the people in general. Consumption of industrial trans fats, according to a new study, is associated with a 21 percent increase in the risk of coronary heart disease.

Understanding Trans Fats “Trans fat is a kind of unsaturated fat that occur in small amounts in nature.

They eventually became widely produced industrially from vegetable fats for use in margarine, snack food, packaged baked goods and frying fast food,” said Chef Selvam Nehru, Jr. Sous Chef, Novotel Goa Resort & Spa. “Famously known to increase bad cholesterol levels and lower good cholesterol, consuming industrial trans fats also make you susceptible to many other health-related risks,” Chef Selvam added.

Besides heart diseases, other health risks associated with industrial trans fats include diabetes and cancer.

Here it deserves a mention that all trans fat are not the same. While industrial trans fats are indeed a major health threat and should be avoided, ‘natural trans fats,’ found in meat and milk from ruminant animals such as cattle, bison, goats and sheep, are not as harmful and may in fact have health enhancing potential.

“Trans fat obtained from the natural sources are not harmful as the body easily identifies natural products and absorbs them in a healthy way,” Chef Gaurav Chakraborty, Executive Chef, Novotel Imagica Khopoli, explained.

New research also suggests that a diet with enriched levels of trans vaccenic acid (VA) — a natural animal fat found in dairy and beef products — can reduce risk factors associated with heart disease, diabetes and obesity.

Results indicated this benefit was due 36

By Jyotismita Sharma in part to the ability of VA to reduce the production of chylomicrons -- particles of fat and cholesterol that form in the small intestine following a meal and are rapidly processed throughout the body.

But the industry prefers industrial trans fat because it keeps the oil from turning rancid and facilitates a longer shelf life of the products.

Challenges Involved With rising awareness about the adverse health effects of ‘non natural’ trans fats, there has been a conscious effort to bring down the levels of these unhealthy fatty acids in bakery products.

Chef Gaurav, however, pointed out that compared to the western countries our consumption of bakery products is negligible. “The major sources of trans fat in Indian food & beverage industry are from packaged food products like chips, popcorns, and frozen ready-to-cook products,” he noted.

“The best way to reduce trans fat content in bakery products is to use butter, cheese, canola oil, and cotton seed oil as shortening for the breads, cookies, and pastries. Use fresh whipped cream as opposed to frozen creams. Make fruit compotes and jams at home without preservatives instead of opting for frozen compotes and jams,” Chef Gaurav suggested.

However, although natural products are a preferred option for certain recipes, they may affect the finishing and appeal of

Chef Gaurav Chakraborty

certain products, he admitted. “It is a choice one needs to make,” Chef Gaurav asserted.

However, removing non natural trans fats from bakery products is easier said than done. The market appeal of industrial trans fats cannot be ignored. “Trans fats can help provide smooth, creamy and rich texture and can give a desirable flavour to products,” Chef Selvam added.

He also admitted that the use of natural products, instead of industrial trans fats, could adversely affect the finishing and appeal of certain products. “But what appeals to the eyes does not always appeal to the health,” Chef Selvam cautioned.

Moreover, making bakery products trans fat free may also increase the cost of these products. “Butter, cheese, natural canola oil are more expensive as compared to the products that contain trans fat, like margarines,” Chef Gaurav said. “Although relatively expensive, these ingredients do not harm you the same way as industrial trans fats do,” Chef Selvam pointed out. But costeffectiveness is a huge parameter in bakery production, especially for a by and large price-sensitive economy of India.

So we can say that replacing ‘non natural’ trans fats in bakery products is very much desirable, but at the same time there are some challenges associated with this endeavour, which need to be taken into consideration.

Towards Trans fat-free Soybean Oil Products Here it deserves a mention that researchers in the US have developed a hydrogenation process that could solidify soybean oil for food processing without creating trans fats, which have been linked to heart disease and stroke.

Hydrogenation is a chemical process that transforms liquid vegetable oil to a solid or semisolid state. It is useful for creating ingredients like vegetable shortening and margarine. However, the intense heat required in the conventional hydrogenation process causes the formation of harmful trans fats, which can raise cholesterol levels and lead to heart disease and diabetes.

Dec-Jan ’17

I N D U S T R Y

bakery revie w

Chef Selvam Nehru

So the researchers developed a process known as high-voltage atmospheric cold plasma (HVACP) hydrogenation. This process occurs at room temperature, avoiding the high temperatures that cause harmful trans fats to form.

Traditional hydrogenation processes rely on a catalyst, high pressure and high temperatures to separate molecular hydrogen into atoms, but the HVACP process bypasses the catalyst and uses highvoltage electrical discharges to separate the molecules.

Once the hydrogen molecule is split, each atom attaches to the double bonds between the molecules in the oil, giving them more structure. More structured molecules cause the oil to become more solid, or saturated.

“Cold plasma processes are being researched in many different fields,” said one of the researchers named Ximena Yepez, who along with former Purdue University Professor, Kevin Keener, now at Iowa State University, developed the process.

“They are used in things like fluorescent lighting, or in changing material properties, like increasing conductivity.

Dr. Keener developed this method in food science to eliminate pathogens. But as far as we know, no one has ever used this technology to hydrogenate oil before,” Yepez said.

The HVACP experimental design consists of a small amount of oil placed inside a plasma-filled container, which is then placed inside a bag filled with a hydrogen-blend gas. As the gas fills the bag, two electrodes discharge up to 90 kilowatts of electricity through the chamber, splitting the hydrogen molecules in the gas into ions. These ions bond with the double bonds in the fatty acid

Dec-Jan ’17

molecules on the surface of the oil.

Currently, a typical hydrogenation reaction might produce only a three percent increase in saturated fatty acids while increasing the formation of trans fats by up to 40 percent.

But after a 12-hour HVACP treatment, the oil showed a 32.3 percent increase in saturated fatty acids and no trans fats.

This ratio not only means that the finished product is safer for human consumption, Keener said, but also that the HVACP process is more efficient than traditional processes.

“Because there is no requirement for pressure, catalyst or heat, this process requires up to 50 percent less energy than the current process,” he said.

The researchers said that two main obstacles still exist in adapting the process for commercial use. The first is that the HVACP procedure yields a small amount of byproduct that the researchers have not yet identified. This could be an alternate form of trans fat or a similar substance, opined Yépez.

The team will manipulate the parameters of the experiment to better understand where the substance comes from and what it might be.

The second impediment the researchers faced pertains to speed. While the process creates more product than heat-based hydrogenation, it is much slower. Yépez and Keener are trying several approaches to make the process faster, including increasing the amount of electricity discharged through the chamber and spraying the oil into the chamber as droplets.

By achieving a realistic speed for the process, Keener’s vision is to make the HVACP process an efficient and viable option to create safe PHOs for commercial food production.

“Some of the methods we are investigating could reduce hydrogenation time to a matter of minutes,” Keener said.

“Then you could replicate these modules — create a hundred or a thousand of them. And the process isn’t just limited to food oils. We can manipulate the chemistry of any oil, plant-based or industrial,” he asserted.

“This process could enable us to produce hydrogenated plant oils in an environmentally friendly way that would be sustainable for the long-term,” Keener observed. n

Time for a Career Makeover? ●

●

●

●

Looking for an opportunity to run away from 9 to 5 job and enter a world of creativity with no definite bounds!

Waiting for that one chance to start your own venture and have guaranteed success!

Love chocolate? or if not! But just serving mouth watering delicacies?

Then stop waiting and come to CSDO and be a part of a new initiative by CSDO “The chocolate project” to turn yourself into an expert!

Other Courses

Craft And Social Development Organisation (CSDO)

South Delhi: E-61, 1st Floor, Lajpat Nagar-II, New Delhi-110024 North Delhi: 3484/1 Narang Colony, Tri Nagar, Delhi-110035 Mobile: 8860075340, 8860075342 Email: info@vocational-courses.co.in www.vocational-courses.co.in

37

P R O D U C T

bakery revie w

The Proof of the

Pudding

By Swarnendu Biswas

T

hey say the proof of the pudding is in the eating.

Well, this age- old proverb holds true for all things and persons in life, which also includes pudding. Pudding is a very common but delicious dessert or savoury dish in the western countries. It has also gained much popularity in India. Our own rice pudding is termed as kheer. Pudding as a dessert is often served with fruits and cream toppings. Though puddings are commonly perceived as desserts, they are also treated as a savoury dish, and have the history of serving as a part of the main meal.

There are various types of puddings, such as rice pudding, Christmas pudding, Yorkshire pudding, black pudding, suet pudding, etc. Yorkshire pudding, black pudding, suet pudding are all savoury versions of pudding. The word pudding is believed to have a French origin; it is derived from the French word boudin, which means small sausage. It is not surprising, because in the medieval Europe, encased meats were used in the puddings. In fact, medieval puddings were mostly meat-based.

The puddings can be baked, steamed and boiled. Here it deserves a mention that boiled pudding was a common main course aboard ships in the Royal Navy of the United Kingdom, during the 18th and 19th centuries.

38

A Short History of Pudding It is being claimed by many that the British discovered the pudding in its modern form. However, this claim is not without its share of disputes. The rice puddings from Asia came much before the advent of British puddings. Though typical British pudding (barring rice pudding, which has its origins in Asia), as we know today, found its rightful place in the Victorian England, its origins can be traced to the early fifteenth century.

During the course of centuries, pudding has gone through considerable transformation. The 17th century English puddings were either savoury (meatbased) or sweet (flour, nuts & sugar) and were generally boiled in special pudding bags. Surprisingly, pudding emerged into the gastronomic scene of Europe not as a dessert, but as a way of preserving meat in the winter.

In the medieval Europe, it was a custom to slaughter surplus livestock in autumn because of the shortage of fodder. The meat of the slaughtered livestock was kept in a pastry case along with dried fruits. The dried fruits acted as preservatives. At the festive season, those preserved meats were consumed as mince pies by a host of people. An ancient preparation made of meat, vegetables, dried fruits, sugar and spices named pottage, which can be dated back to the Roman era, can also be viewed as a

precursor to the modern pudding.

Pottage assumed great popularity in England during the Elizabethian era, and from that time, they were referred to as plum pottage. By the eighteenth century, with the improvement in the techniques of meat preservation, the savoury elements of mince pie and plum pottage decreased, and their sweet content increased. It was during that time when pottage began to be referred to as plum pudding.

By the latter half of the 18th century, traditional English puddings (except the black puddings) were no longer having meat in them. By the 19th century, modern puddings, which we have today, began to take shape in England. However, they were still boiled, and the finished product was more like cakes. Modern steamed puddings are derived from this gastronomic legacy. These puddings were traditionally served at the Christmas time, and the same tradition continues to this day. In the following passages, we would attempt to explore some important types of puddings, without which the world of gastronomy would be less rich.

Puddings for the Christmas One of the most popular types of puddings is the Christmas pudding. The tradition of Christmas pudding has its origins in England. Many households have their own recipes for Christmas

Dec-Jan ’17

INDIA'S FIRST INTERNATIONAL EVENT ON THE ENTIRE VALUE CHAIN OF BAKERY & CONFECTIONERY MANUFACTURING & TRADE

the Bakery World Expo Explore | Discover | Shop

15 16 17 JUNE 2017 BOMBAY EXHIBITION CENTRE MUMBAI, INDIA www.TheBakeryWorldExpo.com

The Bakery World Expo 2017 The Bakery World Expo 2017 (BWE) is India’s first international event on the entire value chain of Bakery & Confectionery industry. The 3-day exhibition and conference will bring together hundreds of baking professionals, industry experts, entrepreneurs, traders, investors, decision makers, manufacturers and customers.

Why The Bakery World Expo?

True Business Event

Ideal Business Matchmaking

Only International Platform

Trade Conference

Akshita Kapoor FOR DETAILS, T : +91 9811715124 CONTACT: E : akshita.kapoor@reedmanch.com

Dec-Jan ’17

It's a National Event

Mandeep Rupal T : +91 9811190508 E : mandeep.rupal@reedmanch.com

Organized By

39

P R O D U C T

bakery revie w

pudding, which are often passed on through family lineage for generations.

This dessert is traditionally served on the day of the Christmas, and is also often referred to as the plum pudding.

Christmas pudding is a steamed pudding, usually made with suet, and teems with dry fruit and nuts. Most recipes of Christmas pudding involve dark sugar and black treacle, which gives it a black colour. This type of pudding includes the involvement of the citrus fruits’ juice, brandy, and alcohol too.

In the nineteenth century, Christmas puddings were boiled in a pudding cloth, but since the beginning of the twentieth century they have usually been prepared in basins. Nowadays, the initial cooking usually involves steaming for many hours.

Before serving, the Christmas pudding is reheated by steaming once more, and dressed with warm brandy, which is set alight.

It is a tradition to top the Christmas pudding with a sprig of holly. Once turned out of its basin, the Christmas pudding should be adorned with holly, doused in brandy, and flamed or ‘fired’.

Then the pudding is traditionally brought to the table ceremoniously, and is usually greeted with a round of applause from the guests and/or family members.

The Christmas pudding has the interesting tradition of keeping small silver coins in the pudding mixture. A person who gets the coin/s in his share of the pudding, can keep the coin/s. The coins are believed to bring wealth and prosperity in the coming year. However, this practice has lost currency, with the disappearance of real silver coins from the scene. It is believed that alloy coins could taint the pudding, and thus the practice is seldom being carried out.

and type of animal blood used vary according to the regional tastes and local availability.

Black pudding is not only popular in England and Ireland, but is a part of various cuisines across the world.

It is a delicacy that often adorns the breakfast tables of Europe. However, various cuisines around the world prepare different versions of black pudding.

The preparation process of a typical British black pudding involves pig’s blood, mixed with pork fat and oatmeal or barley. It is an important breakfast item among the British people.

Germany’s very own version of black pudding, known as blutwurst, comprises of a preparation of pork rind, pig’s or cow’s blood, and barley. It is sometimes served warm, The French make their black puddings or boudin noir with pig’s blood, pork fat, onions, and bread crumbs. Here the involvements of cereals like oatmeal or barley are not there. However, cream and apple brandy are often added to the boudin noir and thus French version of black pudding is much lighter in texture than that of a typical English black pudding.

Spain also has its own version of black pudding, which is known as morcilla.

Here also fat and blood of the pig are being used, but here rice is used as filler.

Morcilla is often served as a tapas dish, or in other words, as snack foods meant to be eaten between meals. It deserves a mention that black puddings can also be made with the blood of animals other than pigs and cows. The blood of ducks, lambs and geese may be used in the preparation of black pudding, but they are far less common in usage as compared to the pig’s blood.

When the Pudding is Black

As the name suggests, Yorkshire pudding is a savoury pudding that originated in Yorkshire, England, but over the decades, it has attracted global praise and popularity. It is made from batter, and is often served with roast beef, chicken, or any gravy dish. In the UK, Yorkshire pudding frequently becomes an important feature in the Sunday lunch.

In some cases, this pudding is eaten as a separate course, prior to the main meat dish.

The famed dish is cooked by pouring

Besides Christmas pudding, black pudding is also very much popular among the people across various cultures and cuisines. Black pudding is also referred to as the blood pudding. It is different from the traditional English puddings. It is a dark sausage filled with animal blood, and seasoned and cooked with fillers such as pieces of meat, and bits of suet, oatmeal, bread, sweet potato and barley. The concoction is congealed until it solidifies. The fillers, seasonings,

40

Puddings from the Yorkshire

a thin batter made from flour, eggs, butter, milk and seasoning into a preheated greased baking tin containing very hot fat or oil. Then bake the batter at very high heat until it has risen and browned. Now the Yorkshire pudding is ready to be served in slices or quarters, depending on the size of the tray in which it was cooked. A tray of Yorkshire pudding, which had taken its birth fresh from the oven, should ideally be well-risen, with a golden brown colour.

It should have a crisp exterior and soft middle.

It is a tradition to cook the Yorkshire pudding in a large tin underneath a roasting joint of meat. The objective is to catch the dripping fat and then cut appropriately. Yorkshire pudding may also be made in the same pan as the meat, after the meat has been cooked and shifted to a serving platter. This process would utilise the residual meat fat.

Creamy Stuff The creamy pudding is another delectable dessert, which is a concoction of sugar, milk, and a thickening agent such as gelatin, cornstarch, eggs, rice or tapioca.

It is a sweet, creamy dessert, where infusion of fruits, dry fruits and essence can always enhance the taste and flavour.

These puddings can be created either by simmering on top of the stove in a saucepan or double boiler, or alternatively, by baking in an oven. Double boiler is often used for preparation of these types of puddings so as to prevent the scorching of the pudding on the stovetop, which preparation of these types of puddings often involves. Microwave oven can also be used to make these puddings. Creamy puddings are generally served chilled.

There are many other varieties of puddings, such as cheese pudding, corn pudding, bread pudding, chocolate pudding, tapioca pudding, pease pudding, etc. which have made their respective niches in the world of gastronomy.

Pudding is indeed a very flexible dish, encompassing a wide variety of culinary styles in its ambit. And like in all great dishes, the preparation process and culinary skills play a bigger role in the taste of the pudding, than the ingredients involved. And the proof of its taste, of course, lies in eating. So, when are you preparing your own version of pudding? n

Dec-Jan ’17

Dec-Jan ’17

41

T R EN D

bakery revie w

Recipes for a Sumptuous Valentine’s Day

By Sharmila Chand

Valentine’s Day is coming, and love is in the air. This is the opportune season for love birds to enjoy a special dish together.

Here we present some selected dishes by a few esteemed Chefs as they share their secret recipes, which can inspire our industry at large to develop a range of wonderful dishes for the forthcoming Valentine’s Day, and for many more future Valentine’s Days.

F

or example, risotto is the perfect dish to cook together with your sweetheart or a group of friends.

Or celebrate Valentine’s Day with ‘Andaman Tuna 3 Ways’, perk it up with Banoffee Pie and finally round it off with Paan Pannacotta.

“In a befitting tribute to St. Valentine, we will be serving an authentic Italian delicacy this Valentine’s Day, which not only characterises the Italian roots of the revered saint but also symbolises love; the ideal he stood for throughout his life. So, in celebration of Valentine’s Day and the glorious spirit of love, Oregano Restaurant & Bar at JW Marriott Hotel Chandigarh will be offering its visitors Risotto alle Fragole e Champagne. While risotto, an authentic Italian delicacy, is an ode to St. Valentine’s Italian roots, strawberries and champagne used in the dish are deeply associated with professing of love,” proffered Alessio Banchero, Italian Chef de Cuisine at JW Marriott Hotel Chandigarh.

1. Here we present his version of Risotto alle Fragole e Champagne for our readers.

Recipe Risotto alle Fragole e Champagne

Ingredients Quantity Vegetable Stock................................................. 2-3 ltr.

Onion (Small Diced)........................................500 gm Rice (Arborio or Carnaroli)...............................500 gm Strawberries (Cut into 4 Pieces)........................250 gm Butter...............................................................800 gm Parmesan Cheese (Grated)................................800 gm Parsley (Chopped).............................................25 gm Fresh Thyme (Chopped)....................................20 gm

Extra Virgin Olive Oil....................................... 50 ml Salt Fine........................................................ As per taste White Pepper (Powder).................................. As per taste Champagne or other Sparkling White Wine....... 40 ml

Method Put the vegetable stock in a pot and bring it to a boil. In a separate cooking pot, saute the chopped onions in a dash of extra virgin olive oil and cook until they are golden in colour.

Now add rice to the pan and toast with the onions for a minute and then add 10ml of champagne and let it cook till it vapourises. At this point add the diced strawberries and some of the boiled vegetable stock to this mixture. Keep on adding the vegetable stock in intervals till the risotto is cooked. Now add the remaining 30 ml champagne to the risotto. Once the champagne is absorbed by the risotto and it is ‘all Onda’ (risotto should be made like a wave in the pan), you can remove the pan from heat and add butter, parmesan cheese, parsley and thyme, and whisk the mixture till it is all nice and smooth.

Garnish and Plate

Garnish with a few slices of strawberries. You can also top the serving with some balsamic vinegar reduction drops and serve in your favourite pasta dish.

II. We are also presenting a recipe of Andaman Tuna 3 Ways by Chef Nishant Choubey, Corporate Chef, The Roseate New Delhi. It is a wonderful dish for the Valentine’s Day celebrations. “Since tuna and quail eggs are aphrodisiacs, the dish would be apt for Valentine’s Day,” said Chef Nishant Choubey with a naughty smile dangling from his lips.

Recipe Andaman Tuna 3 Ways (Black olive crusted tuna tataki, smoked tuna with asparagus and tuna ceviche with quail egg)

Alessio Banchero

42

Ingredients Andaman Tuna — 300gm Black Olive — 50gm

Dec-Jan ’17

T R EN D

bakery revie w Sesame Oil — 50ml Red Onion — 30gm Quail Egg — 1 Asparagus — 30gm Caper — 2 Coriander Green — 20gm Sea salt to taste Chilies — 10 gm Lime — 1 Black Pepper

Method For Tuna Ceviche

In another mixing bowl, whisk non-diary and fresh cream together. Keep aside.

Slice the banana and place it on top of the layer of biscuit, in the serving bowl. Top the same with whipped cream.

Once topped with whipped cream, garnish with chunks of butter-scotch and serve.

Nishant Choubey

1. Cut raw tuna into cubes.

2. Add chopped onion, lime juice, chopped coriander, chopped caper, chopped chilies, sea salt and black pepper.

Keep it cold.

For Smoked Tuna 1. Slice the tuna and smoke with a smoking gun (preferably cherry wood) for 10 minutes.

2. Roll the same with blanched asparagus.

For Tuna Tataki 1. Dehydrate the black olives at 50 degree centigrade for 4 hours.

2. Make a coarse powder and add sea salt to it.

3. Take a nonstick pan and add sesame oil. Make it fiery hot and shock the tuna steak evenly on the pan. Make sure it is pink from inside.

4. Take the tuna out and crust the same with seasoned black olive powder.

5. Slice the same with a sushi knife or with a very sharp knife.

Plate the ceviche with sunny side quail egg, rolled smoked tuna, and black olive crusted tuna tataki.

III. You can infuse an added spark to the Valentine’s Day celebrations with Banoffee Pie. Here we are presenting a recipe of Banoffee Pie, which is developed by Chef Ashish Singh, Corporate Chef, Café Delhi Heights.

Recipe Banoffee Pie

Ingredients 20 gm Marie Gold Biscuit 5 gm Salted Butter 50 gm Caramel Sauce 30 gm Non-dairy Cream 10 gm Fresh Cream 1 Banana, Sliced Few Butter Scotch Chunks for Garnish (Optional)

Ingredients Quantity

Double Cream 400 ml Vanilla Pod 1 Grain Sugar 75 gm Milk 250 ml Gelatin 2 gm Betel Leaf Paste 10 gm Gulkand 20 gm Til Patti 20 gm

Method

Ashish Singh

Method In a mixing bowl, crush the Marie Gold biscuits and add the salted butter. Mix well.

Take a serving bowl, spread the caramel sauce on the base and top it with the biscuit and salt mixture.

Dec-Jan ’17

IV. Here we are also presenting a recipe of Paan Pannacotta, developed by Rahis Khan, the Executive Chef, The Metropolitan Hotel & Spa. The dish is also apt for infusing added fervour to Valentine’s Day celebrations.

“Creamy and delicious Paan Pannacotta can be the highlight of a Valentine’s Day menu. Paan is an aphrodisiac and is as an aromatic stimulant.

And, our mouth-watering combination celebrates love & happiness. This delectable dessert is also gluten-free, dairy-free, and vegan in nature. It is just Rahis Khan perfect, which melts in your mouth and tickles your taste buds. Every bite of this aromatic dessert will send a lovely tingle down your spine,” assured Rahis Khan.

Recipe

Mix together milk and cream in a heavy bottom pan. Reserve 50 ml and let it sit down.

Add gelatin to it. Allow it to stand so that it softens.

Add sugar and vanilla to milk and cream mix. Mix in gelatin.

Take off fire and let it sit down to room temperature.

Add betel leaf paste.

Pour in chilled glasses and refrigerate.

Serve chilled, topped with gulkand and til patti crinkle.

n

43

P R O D U C T

P R EV I E W

CONVEYOR PIZZA OVEN For the first time made in India, Conveyor Pizza Oven can be seen at AKASA. The company has been feeding the food industry with supreme quality Indian products. Akasa Conveyor Pizza Oven is a compact, sleek and elegant product delivering excellent quality pizzas in minimal time. From this equipment one can get pizzas which are crisp as well as retain necessary moisture with its variable top and bottom loads. Its forward and reverse operation enables ease in usage of the oven. Its air-

cooled sides keep the exterior cool to the touch. The equipment also has adjustable belt speed to control the baking of pizzas.

It has top and bottom heating control for best desired results.

It precisely regulates the heating elements for perfect baking every time. The equipment saves up to 20 percent on energy consumption. Moreover, the equipment is very user-friendly with indicator lights and high insulation fiber wiring and is easy to clean. It comes with detachable drip tray.

AKASA International info@akasainternational.in

Chocolate Garnishing Products Ola Choco Garnish pioneered in new chocolate garnishing products. The garnishing helps in developing new styles of cakes and desserts more aesthetically. Even for traditional or contemporary tasting products, the Ola Choco Garnish offer new inspiration to re-invent innovative styles in decoration. The team of expert in the company constantly endeavors to research and develop new ideas and trends in the market to create something very unique, taking chocolate garnishing at a different level. Innovative varieties of chocolate garnishing help bakery professionals to create more elegant decorations with countless new ideas.

Ola Choco Garnish olachocogarnish@gmail.com

b akery revie w

Introducing Impeccable Quality in Frozen Bakery Tropilite Foods Pvt Ltd (TFPL), the flagship company of the Davars Group, and one of the important players in the realm of bakery and food ingredients in the country, has launched the Svenson’s brand. TFPL is a nationally reputed company in the bakery & food ingredients industry.

Svenson’s drives creativity into food industry with food products like frozen bakery range, which serves mousse shots, savoury muffins, bruchita, volcano muffins, pizza tarts, marble brownie, etc.

Here it deserves a mention that in frozen form, food is preserved for a long time while retaining its nutritious value.

Frozen food does not require any preservative because it is stored in minus temperature, which is sufficient on its own in preventing food spoilage.

High degree of creativity in innovation of food products distinguishes Svenson’s from its competitors in the marketplace.

TFPL has been promoting Svenson’s as a premium food brand with complete innovative food solutions.

Tropilite Foods Pvt. Ltd. info@davars.com

SpaceCombi Many professional Chefs appreciate the multifunctionality and user- friendliness of a modern combi steamer. However, some of them don’t have sufficient room in their kitchen or they need their combi steamers situated suitably for front cooking and at serving stations, where every centimetre counts. With the space saving SpaceCombi models, MKN offers a professional solution which is specially geared to these conditions.

The SpaceCombi is only 55 cm wide, yet still comparably equipped to larger models. The state-of-the-art MagicPilot touch & slide operating concept with information steps and Favourites function, the automatic cleaning system WaveClean and the consumption display GreenInside are just a few examples of user-oriented features which make the SpaceCombi a high performance professional appliance.

In addition, despite its slim width, it offers astounding capacity: 6 x 1/1GN in SpaceCombi Compact and 6 x 2/3 GN in SpaceCombi Junior.

Analogous to the FlexiCombi, the SpaceCombi is also available in the MagicPilot and Classic versions. So every user can decide for himself or herself whether he/she wants to operate his/her combi steamer similarly to a smartphone; using easy touch and swipe gestures or would they prefer a classical control system.

MKN INDIA mdas@mkn-india.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.

44

Dec-Jan ’17

* The statistics have been audited based on the evaluation at HOTELEX Shanghai 2016

116,688

116

Professional Visitors

Countries’ Buyers

2,207

250,000 m2

Exhibitors

Exhibition Space

March 28 - 31,2017 Shanghai New International Expo Center

Shanghai International Hospitality Equipment & Supply Expo 2017

www.hotelex.cn｜www.jdgle.com

Only takes 30 seconds to register online to get free admission now!

Follow us:

Hotelex

Organizer: UBM Sinoexpo Limited

Dec-Jan ’17 Dec-Jan ’17

HotelexShanghai

Tel: 86 21 3339 2242 Mr.Alex Ni

Hammer Food & Beverage Business Review

Hotelex

HOTELEX Shanghai

E-mail: Alex.Ni@ubmsinoexpo.com

45 87

A D VE R T I S E R ’ S I N D E X

b akery revie w

ASK FOR YOUR

2016 Hotel & Institutions Buyers’ Guide

TODAY! The 2016 Hotels & Institutions Buyers’ Guide provides comprehensive information on more than 8000 products and over 5000 companies. It is the only editorial driven guide, providing latest updates and trends on the products & services. To get your 2016 Hotels & Institutions Buyers’ Guide contact our office or e-mail us.

Hammer Publishers Pvt. Ltd.

206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-45084903, 45093486, 25704103 E-mail: info@hammer.co.in

Advertiser’s Inde x Company

Page No.

AK ASA INTERNATIONAL

27

APPLE bAKERY MACHINERY PVT. LTD.

33

ARCHII 19 bunge india pvt. ltd.

13

cremica food industries ltd. BC csdo 37 EURO FOODS PVT. LTD.

17

Fortune Gourmet Specialities Pvt. Ltd.

05

HOTELEX SHANGHAI 2017

45

KPL INTERNATIONAL LTD.

01

madhav enterprises

47

mod kitchen equipments pvt. ltd.

25

neena enterprises

14

ola choco garnish

07

rans technocrats (INDIA) PVT. LTD.

bic

remington steel arts

31

satellite Plastic industries

21

sial china 2017

35

Solutionz consulting

16

stec hotelware

15

sunrise victuals pvt. ltd.

11

the bakery world expo 2017

39

tropilite foods pvt. ltd.

29

veeba foods FIC vkl seasoning pvt. ltd.

09

product preview

44

* BC - BACK COVER

46

* FIC - FRONT INSIDE COVER

* BIC - BACK INSIDE COVER

Dec-Jan ’17

Edible Cake Topper

Edible Flower

Bake ware

Cake Tools

Bake Stable Cups

Sugar shape & Sprinkle

Silicon Moulds

Fancy Packaging

Essence & Fragrance

Fonda Frost Fondant

Visit us at Aahar 2017, Hall No. 14 Stall No. H14-04-ABC Dec-Jan ’17

47

I NTE R V I E W

bakery revie w

Thriving on Creativity and Teamwork

By Sharmila Chand

Manish Kumar Ishtwal, engaged as the Pastry Chef at Eros Hotel New Delhi, Nehru Place, has over 13 years of experience in the culinary field with an in-depth understanding of international desserts.

He is responsible for the overall bakery and confectionary section of the hotel, ensuring the maintenance of quality and excellence in the department.

He has an innate talent for designing and creating personalised desserts with ease; his signature items include candies, ice-creams, sorbets, pralines, etc.

Along with a deep understanding of international desserts and the experience of working with different nationalities in the kitchen, he also has the expertise and exposure to bring success to the organisation. Creativity and innovation are his mainstays, professionally. He continually endeavours to develop his passion for pastry and allied bakery arts.

During his career he has worked with renowned hotels, which include Trident, Gurgaon, Trident, Chennai, and The Park, Chennai among others. The excerpts of the interview follow: What are the current trends in the Indian bakery and confectionery industry?

items?

What do you like about your job?

It is almond croissant.

I enjoy the creative freedom that this job entails.

Indian bakery and confectionery industry is growing impressively with new creations witnessing increase in popularity. Few trendy products in the industry include jar cakes, healthy desserts, cake pops, etc.

Shortbreads too have made a comeback and can be adapted to a variety of textures that appeal to different tastes. Designer cakes and French pastries are some of the other items, which are in great demand in the Indian bakery and confectionery industry.

Moreover, these days guests have become more health conscious and have started opting for healthier bakery options. Besides these, nowadays people love to try cookies, cupcakes, fresh baked croissants with hot tea and coffee.

What about the health quotient?

How do you take care of that aspect?

How did you become a Pastry Chef? Was it by design or by default?

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

It was my passion to become a good baker so I did my diploma in bakery& pastry.

Yes, I have had an innate interest in baking.

Who are your idols, that is who all have inspired you?

Yes, there are a lot of Chefs, whom I look towards. But I follow Chef Antonio Bachour. He is a wonderful Pastry Chef.

Sourcing good quality ingredients is the biggest challenge, where a problem or impediment can hinder the quality of the end product and its presentation. Another challenge is getting continual supply of the raw materials.

Sourcing skilled manpower is another challenge in our profession. As pastry making requires high degree of dexterity and acumen, there is need for skilled manpower.

What are your hot selling bakery

48

We receive many requests from guests who prefer healthy options, hence we have made some alterations in the ingredients that are being used.

Ingredients with a low calorie count and with high nutritional value are used in our baked products. Healthy grains and seeds such as oatmeal, quinoa, flaxseed, sesame seeds, etc. are incorporated in many recipes in order to enhance the health quotient of our baked products.

What is your favorite tool?

I love my knives.

What you don’t like about your job?

I love every aspect of my job. However, it would be great to have easy access to quality ingredients and their continual supply.

What is your strength as a Pastry Chef?

My team happened to be my strength.

What is your working philosophy?

It is to keep on trying till you don’t get perfection.

What are you passionate about besides baking?

I am also passionate on always looking for new idea/s which can enhance your product.

How do you like to de-stress?

I de-stress by playing around with kids.

What is/are your dream/s, professionally?

It is to become such a passionate Chef who can create anything on the plate.

Lastly, what is your mantra for success?

I believe that teamwork, technology and taste can take you places. n

Dec-Jan ’17

DELENG/2011/39507

Dec-Jan ’17

Hammer Food & Beverage Business Review

97