Bakery Review (Dec-Jan 2020)

Dec-Jan ’20

Hammer Food & Beverage Business Review

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Dec-Jan ’20

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E d i t o r i a l Publisher cum Editor

Rajneesh Sharma

rajneeshhammer@gmail.com

Resident Editor

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

Hari Kumar. V Abhishek Singh Rathore Production Assistant

Jyoti Gupta

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

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he bakery sector in India, with over a million unorganised bakeries and around 2000 organised or semi organised bakeries, is the largest of all the segments of the country’s food processing sector. A large

part of this market nearly 80% is captured by bread and biscuits which are items of mass consumption. India’s bread market is projected to grow at a CAGR of over 10.70%, in value terms, during 2019-2024, to reach $ 1024.54 million by 2024. This could be attributed to the fact that the bread market too is undergoing several changes as per the tastes and demands of the consumers. The growth in the fast food business further enhances the demand for breads for sandwiches, burgers, and snacks. The introduction of value added bakery products is giving a boost to the market growth.

Apart from this, busy lifestyles, changing eating habits and western influence has reflected in a strong demand for bakery products in India.The major trend visible in the bakery industry is the preference for healthier foods. The millennials are more conscious of health trends going around the world and are more sensitive to body perceptions. There is larger demand

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for multigrain bread, brown bread, sweet bread or even gluten free bread for people allergic to wheat, rye and other grains.

Even gourmet bakeries, in-store bakeries and high end foodservice industry including in-house hotel bakeries are constantly experimenting with their skills and inventing new delicacies to meet the demand for

Bakery Review is a bi-monthly magazine, printed, edited, owned and published by Rajneesh Sharma from 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi.

Printed at Print Creations, C-112/3, Naraina Industrial Area, Phase-1, New Delhi.

healthy products. The cakes & pastries business is also undergoing similar

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.

away from highly-processed products containing artificial ingredients and

Disclaimer: The editor and publisher believes that all information contained in this publication are correct at the time of publishing. Content published not necessarily are the opinion or view of the editor and publisher. Editor and publisher declines any responsibility for any action taken based on the information contained in this publication, including liability for error or omission.

change. It is developing innovative products to meet the demands of diabetic people by offering sugar free products. Since people are moving flavours, chefs now prefer natural ingredients to make all their products.

The demand for these products is not only confined to major metros rather across India in Tier-II & Tier-III cities. The similar trend is visible in Chocolate parlours, cafes and tea lounges.

Annual subscription rate within India is Rs. 600 and for overseas it is US $110, for surface mail. Single issue is available for Rs. 100 in India and US $25 for overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.

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Dec-Jan ’20

18 COVER STORY

departments

Forthcoming Trends in Bakery

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Event

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News Scan

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Report

26 BUSINESS

High on Chai

32 FEATURE

Wedding Cakes Trending in 2020!

36 INGREDIENT

Dec-Jan ’20

Profile

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Product Preview

48

Interview

The Delicious Syrup of Substance

40 OPERATIONS

42

Equipment Pieces a Baker Must Have

Cover Pic: Carly Jayne on Unsplash

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E V E N T

41st

BAKERY REVIEW

SIGEP & A.B. TECH EXPO

Rimini Hosts the Key Event for International Sweet Foodservice

Over 200,000 attendees and 33,000 foreign buyers confirm the success of Italian Exhibition Group’s expos

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he 41st edition of A.B. Tech Expo and 6th Exhibition of technology and products for bakery, pastry and confectionery, SIGEP, ended after an extraordinary participation and response from visitors around the world. Over 200,000 professional visitors, 33,000 buyers from 187 countries, led by Spain, Germany and France and also numerous countries from Asia and the Americas, starting with China and the United States made the show one of the leading shows in the world. These are the record figures of Sigep, the International Trade Show of Artisan Gelato, Pastry, Bakery and the Coffee World.

Five thematic routes, one for each business sector, interconnecting and integrating into a single platform, and unifying vision of excellence, SIGEP represents and rewards world-class excellence. It introduces new formats, enhances global networking and supports businesses and professionals as they grow and expand.

Six key characteristics indicate the future of sweet foodservice: quality, Italian spirit, innovation, expertise, design and passion. A constantly expanding sector and two expos that, each edition has grown from the point of view of both dimensions and exhibitor and visitor quality: The two Italian Exhibition Group expos, inaugurated by the Minister for Cultural Assets, Activities and Tourism Dario Franceschini, began the year confirming their role as a powerful driving force for the development of an industry based on artisan skills and quality and which represents the best of Italy’s confectionery tradition in the world.

Sigep and A.B. Tech Expo at the beginning

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of the year further strengthened their role as an unavoidable appointment at which the sector’s trends are defined. This is the place where business, international presence, competitions and professional updating meet.

1,250 exhibitors from over 30 countries concluded business deals and grasped important visions of the sector’s future in the 129,000 square meters of Rimini Expo Centre.

And to ensure an additional observation point on sweet food service, this year Vision Plaza was launched: not only a place, but also a think tank, which over the five expo days hosted crowded talk shows at which the sector’s experts shared their vision of how consumers’ habit are changing, what the out-of-home trends are and what innovations will affect the coming year. From this point of view, the Vision Plaza was an appreciated direction-finder on a global market that is continually evolving, in particular at breakfast time.

Italy won the 9th Gelato World Cup this year. It was followed on the podium of the Gelato Arena by Japan and Argentina.

The Italian team that won the world´s sweetest contest, organised by Sigep and Gelato&Cultura, received unanimous recognition, confirmed by the votes of the trade press jury and artistic jury. In the Italian team gelato maker Eugenio Morrone, pastry chef Massimo Carnio, chef Marco Martinelli and ice sculptor Ciro Chiummo, with team leader Giuseppe Tonon. For Japan, the team was made up of Naoki Matsuo, Kenichi Matsunaga, Kengo Akabame and Hiromi Nishikawa with team leader Kanjiro Mochizuki.

Lastly, for Argentina, the team was formed by Mariano Zichert, Pablo Nicolas Renes, Matias

Dragun and Ruben Darre, with team leader Maximiliano Cesar Maccarrone.

Each of the 11 teams entered the competition with a contest theme. The winners showed their skill with ´The secrets of the forest´, with the ice sculpture by Ciro Chiummo showing a deer emerging from a bush and a gelato cake with pistachio, raspberry and strawberry and brambles on a brittle base with mascarpone and vanilla flavoured semifreddo. In the slices´ crosssection there was the profile of a cyclamen and a bramble. The gelato cake also won the special Press jury award. Japan achieved second place on the podium with the theme ´Flowers of music´, whereas Argentina chose ´Pirates of the Caribbean´.

Sigep and A.B. Tech Expo with support of their clients and partnerships with the major trade associations: Acomag and UIFGruppo Prodotti per Gelato, Consorzio Sipan, Italmopa, Aibi-Assitol, SCA-Specialty Coffee Association and Fipe Confcommercio, has become a major entity in the world.. There is also increasingly close collaboration with the ITA Italian Trade Agency for the activity of incoming trade members and professionals and communication campaigns on the major target markets.

IEG’s next appointments for the Food & Beverage supply chain are Beer&Food Attraction and BBTech Expo from 15-18 February 2020 at Rimini Expo Centre, Golositalia from 22-26 February 2020 at Montichiari exhibition centre (Brescia) and Cosmofood from 7-11 November 2020 at Vicenza expo centre.

The next edition of SIGEP will be held at Rimini from 16-20 January 2021.

Dec-Jan ’20

Perfect touch to

your recipes Champion Veg Vanilla

Champion Veg Choco

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Chocolate Flavour Vegetarian Cake Mix

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Benefits: - Uniform soft and smooth texture - Moderate volume produces a dense sponge - Multipurpose use - Moderately rich cocoa taste

Champion Choco

Champion Vanilla

Chocolate Flavour Cake Mix With Egg

Vanilla Flavour Cake Mix With Egg

Benefits: - Desirable balance of chocolate flavour and sweetness - Consistent sponge texture and sturdiness - Medium open to close texture - Light crust with moist and fluffy sponge

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Tiffany Foods Allana House, Allana Road, Colaba, Mumbai - 400001, Maharashtra, India.

For feedback / suggestion, please get in touch with us on Consumer Relations Cell Tel.: 9122 2279 1144 Dec-Jan ’20 Email : wecare@pristineingredients.com

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E V E N T

BAKERY REVIEW

FHA-HoReCa 2020 3 – 6 March 2020, Singapore Expo

Meet the World’s Leading HoReCa Suppliers in Asia FHA-HoReCa (Hotel, Restaurant and Café) brings together the most extensive line-up of products and smart technologies across five main segments, including Bakery, Pastry & Gelato; Foodservice & Hospitality Equipment; Hospitality Style; Hospitality Technology; and Speciality Coffee & Tea. FHA-HoReCa 2020, held from 3-6 March 2020 at the Singapore Expo, will host over 2,000 exhibitors from 70 countries/ regions across 85,000 sqm, as well as a series of world-class competitions that will draw hundreds of renowned judges and talents in the world of food and hospitality.

Expect a gathering of over 48,000 industry professionals hailing from the food and hospitality industry, including distributors and retailers at FHA-HoReCa 2020.

The new Hospitality 4.0 Pavilion at FHAHoReCa will throw a spotlight on new capabilities powered by technology for frontof-house to back-of-house operations for the HoReCa sector. Attendees will learn how AR/ VR, Robotics, 3D Printing and IoT-enabled products and services can help streamline operations, deliver higher efficiencies, lower costs, and increase customer satisfaction.

Highlights at the pavilion include a StartupVillage and Dreamcatcher Theatre, as well as a showcase of innovative products and services for hotels, restaurants and kitchens.

Overview of Hospitality 4.0 pavilion design A showcase of the future, the Hospitality 4.0 pavilion conceptualised by WY-TO is a humancentric, sustainable vision of how disruptive technologies, robotics, VR, and AI will be seamlessly integrated to enhance the personal experience. Designed with organic shapes, smooth circulations, see-through systems and natural materials, this highly crafted ensemble is perceived as a ‘Forest’. This feeling is strengthened by the start-up pods, envisioned as the ‘seeds of tomorrow’ growing along the visitor’s journey through the area.

The vertical rhythm given by the wooden elements through the entire pavilion reminds the visitors of a fhahoreca.com walk in the woods, passing by a forest clearing as well as

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three singular shelters – highlighting top and trending innovations from across the globe for the hospitality sector. The biophilic and futuristic design of the Hospitality 4.0 pavilion is inspired from nature and offers a whole range of diverse spaces and experiences: • Start-up Village – a community of creators and innovative businesses displaying new solutions such as 3D food printing, self-service equipment, waste management systems and more within the HoReCa sector.

• Showcase areas – product and service demonstrations such as service robots, AR menus to remote controlled kitchens within the Hotel, Kitchen and Restaurant segments.

• Dreamcatcher Theatre – industry thought leaders will share insights on topics ranging from design to new technologies, sustainability to market opportunities and trends. Confirmed speakers include senior representatives from ASOLIDPLAN, Fairmont Singapore & Swissôtel The Stamford, Ovum, Sodexo, The Ritz-Carlton, TripAdvisor and WWF to name a few.

Inaugural Hotel Innovation Challenge Asia 2020 For the first time, FHA and the Singapore Hotel Association, with strong support from the Singapore Tourism Board, will be organising the Hotel Innovation Challenge Asia 2020. Start-ups and entrepreneurs will get to pitch their proposed solutions to potential adopters on the show floor.

The challenge seeks to solve perennial issues such as housekeeping, manpower crunch, service delivery and sustainability faced by the hotel sector through innovation.

“With the extensive outreach of FHA, we hope that the Hotel Innovation Challenge Asia 2020 will see many new and exciting ideas and solutions that the industry can adopt to enhance guest experience and help hotels meet the manpower shortage. We look forward to seeing the shortlisted submissions being presented and shared at FHA-HoReCa,” said Ms. Margaret Heng, Executive Director, Singapore Hotel Association.

Other Events Beyond the show floor, attendees can catch some of industry’s brightest talent in action

as they pitch their skills in a series of competitions. Competitions held during FHAHoReCa include the inaugural Artistic Bakery Challenge and Asian Junior Pastry Cup, Asian Pastry Cup, Asian Gelato Cup, FCC Individual Challenge – Patisserie, Barista Super Duo Challenge and Latte Art Showdown.

The FHA-HoReCa 2020 Conference will present an unrivalled line up of global industry leaders to share their knowledge and experience. Delegates and speakers will get to discuss the most pressing and transformational issues confronting the hospitality industry today.

For further information visit: www. fhahoreca.com

EVENTS’ CALENDER Europain 2020 11-14 February 2020 Paris Nord Villepinte, Paris www.europain.com Gulfood 2020 16-20 February 2020 Dubai International Convention & Exhibition Centre, Dubai www.gulfood.com FHA HoReCa Asia 2020 3-6 March 2020 Singapore Expo, Singapore www.foodnhotelasia.com Aahar 2020 3-7 March 2020 Pragati Maidan, New Delhi www.aaharinternationalfair.com FHA Food & Beverage Asia 2020 31 March-3 April 2020 Singapore Expo, Singapore www.foodnhotelasia.com HOTELEX 2020 29 March- 1 April 2020 Shanghai New International Exhibition, Shanghai, China www.en.hotelex.cn Food & Hotel India 10-12 June 2020 Bombay Exhibition Centre (BEC), Goregaon (E), Mumbai www.foodandhotelindia.com

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BAKERY REVIEW

Aahar 2020

Dedicated to Hospitality & Food Processing Industry 3rd -7th March 2020, Pragati Maidan, New Delhi, India

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ahar, the international food & hospitality fair, will be taking place at its regular venue of Pragati Maidan, New Delhi. The 35th edition of the mega annual show for the food & beverage and hospitality industry would be taking place during 03rd -07th March 2020. The forthcoming event is being organised by India Trade Promotion Organisation (ITPO).

Aahar is regarded as the largest trade fair in the food & hospitality sector in India.

The fair has grown by leaps and bounds in recent years and has become the ultimate destination for global vendors and sourcing professionals to visit in the month of March.

It is the perfect opportunity for the industry to network and establish business contacts.

Aahar 2020 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 fresh produce & dairy products, confectionery/desserts, bakery products & ingredients and bakery equipments, organic & health products, frozen, canned & processed food products, meat, poultry & sea food, cheese and fine specialty food, snacks and convenience food, food ingredients, additives and preservatives, coffee and tea, syrups, juices & energy drinks. etc. The exhibition is also expected to showcase bar accessories, bed, bath and table linen, 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

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machines and packaging 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 i n d u s t r y a c ro s s t h e g l o b e , w h i c h includes Executive Chefs and Executive Housekeepers, Hospitality Procurement Heads, Purchase Consultants among others. Like the previous editions of the show, Aahar 2019 is also expected to give an impetus 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 evolving and futuristic trends which can greatly benefit many participants at the fair.

Going by the emerging and ongoing trends in the Indian food & beverage and hospitality industry, we can safely assume that the forthcoming edition of Aahar is expected to supersede even these impressive figures of Aahar 2019, and is poised to become a great success story.

The gross covered area for the event this year will be further reduced from last year due to renovation at the venue. The show will be organized only in Hall Numbers 7 to 12A along with new halls A3-A5. There won’t be any temporary structures as last year to accommodate the additional exhibitors. ITPO has this year created options of smaller stalls to accommodate as many exhibitors possible.

There will be two entrances to the show.

While one will be from Gate No 10, near Pragati Maidan Metro Station, the other will be from Gate No 1 on Mathura Road.

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N E W S

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BAKERY REVIEW

Burger Singh's Launches Smoke House Deli Bowl Hub Launches ‘Goodness To Go’ Outpost The parent company of Burger Singh, Tipping Mr Pink Pvt. Ltd. has launched its first cloud kitchen quick service restaurant – Bowl Hub. Launching 17 simultaneous outlets across Delhi, Gurugram and Noida, Bowl Hub becomes one of the first few single-serve-bowlmeal- brands in the region for urban millennials and office goers, who are looking for an everyday quick and convenient single-serving at everyday price points.

“For the last few months, we had been incubating the brand out of some of our existing cloud kitchens under a different project name. This was to validate our recipes, taste, customer expectations and also to measure the unit-level economics that would work for us in the long run. Once we are confident of a product, the Tipping Mr Pink team has the ability to scale things up aggressively in no time,” said Kabir Jeet Singh, Founder of Tipping Mr Pink.

The growth of cloud kitchens and the online food delivery business in India is part of a mega-trend that combines on-demand and sharing economies.

Bowl Hub's menu consists mainly of rice bowls with an interesting North Indian, mughlai, Thai gravy and biryanis. It has been curated keeping in mind the lunch and dinner meal time tastes and preferences of its target audience. Apart from the traditional dal makhani, rajma and butter chicken gravies, the menu also consists of new-fashioned Thai curries, basil cream chicken and chicken korma.

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South Mumbai’s upmarket residential neighbourhood of Kemps Corner is all set to welcome Smoke House Deli’s very first Goodness To Go outpost in the country. After a decade of serving up beautifully crafted food and experiences, the European café

has metamorphosed into an artfully imaginaive, wholesome, and evolved version of itself.

Goodness to Go by Smoke House Deli is a place where patrons can step in to grab fresh and quick meals, healthy shakes and smoothies, salads and sandwiches, cold-pressed juices, and more. All of this inside the delightful literary sanctuary of Crossword Bookstore in Kemps Corner.

“SHD has always been dedicated to the ethos of ‘green and clean’. The Goodness To Go menu features organic ingredients coming straight from local farms across the country, so our patrons can have the best of both flavour and health, hand made from scratch,” said Jaydeep Mukherjee, Business Head, Smoke House Deli.

The grab-and-go menu includes an extensive spread of seasonal fresh fruits to super food salad bowls like the goodness keto bowl and season’s harvest, to sandwiches like the avocado philly cheese in 5 seed malt and Waldorf chicken salad, and signature cheese fondues and waffl es.

New additions to the menu include freshly baked ol’ school margherita and classic pepperoni & scamorza pizzas, to customisable pasta bowls with various sauces and toppings.

For a quick fix to sweet cravings minus the calories, one can indulge in flavourful artisanal ice creams, and desserts like the dark chocolate & quinoa mousse cake, carrot cake with cashew frosting, and many more options.

Smoke House Deli has also curated a series of healthy fresh fruit juices, shakes, and smoothies, in addition to a beverage menu featuring fruit-ades, freak shakes, iced teas, and kombuchas. A signature beverage is the all new SHD hot chocolate, featuring organic dark chocolate sourced from Madikeri in Tamil Nadu. A thoughtful spread of speciality teas and co ff e es will also enhance the ardent bookworm.

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BAKERY REVIEW

McDonald’s Breakfast in North and East of India Restaurants McDonald’s has launched its popular breakfast across restaurants in North and East of India. The menu offers a choice of breakfast options such as veg McMuffin, egg & cheese McMuffin, sausage McMuffin, egg & sausage McMuffin, hot cakes, hash brown along with coffee and available beverages.

C u r re n t l y, s e l e ct restaurants across North and East of India will serve breakfast between 8am to 11am with extended timings in highway Drivethru restaurants. McDonald’s breakfast will also be available through McDelivery. Adding delight to the mornings, McDonald’s is also offering the choice of a complimentary beverage with veg McMuffin or egg & cheese McMuffin. Additionally, dine-in customers can enjoy unlimited coffee refills during breakfast hours.

“Our customers are at the core of everything that we do at McDonald’s. We have been receiving continuous customer feedback to bring the breakfast menu back in North and East of India. We are excited to launch breakfast with a variety of menu items. We look forward to their continuous patronage,” said Ajita Saxena, Director – Marketing, McDonald’s, North and East India.

“Our breakfast menu items are very popular across the globe and we are sure that our customers here will love it too”, Saxena added.

BONN Launches 'La Americana Gourmet' Product Range FMCG major Bonn Group of Industries has launched an exclusive whole grain product range, named ‘La Americana Gourmet’, which includes whole wheat bran burger bread and whole wheat bran pav, garlic & multigrain foot longs, bran bread, honey oat bread, garlic oregano breads and eggless lemon, butter scotch and choco vanilla cakes, among others.

This new LA Americana Gourmet products come with no added preservatives targeting consumers looking for lifestyle products. These products will be available in Ludhiana, Chandigarh, and Delhi & NCR , the Bonn Group said.

“We have constantly endeavoured to blend sensory experiences with healthy ingredients and we believe we’ve hit the right chord with this innovative range which is a combination of taste and healthy experience,” said Amrinder Singh, Director, Bonn Group of Industries.

“The bread market is expected to grow at a compound annual growth rate (CAGR) of 10.4% every year between 2018 and 2021 globally. This rise is being attributed to developing markets such as India. With a population of 1.3 billion and a rapidly rising younger population, a clear trend toward healthy eating habits is perceptible. We aim to fill the gap that exists in this market segment with our meticulous push on quality and experience,” added Pankaj Aggarwal, COO of Bonn Group of Industries.

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Dec-Jan ’20

Toasting & Steaming Solutions Toasting

Antunes is a recognized leader for toasting because of our rapid toast technology that revolutionized the foodservice industry. By producing a perfectly golden bun in as little as 10 seconds, our products obsoleted batch toasters and allowed operations to build and serve sandwiches on freshly toasted breads without causing any delay. Today, Antunes has more than 100,000 units in operation throughout the world. For buns, bread, or muffins, Antunes toasters are trusted because of their reliability and quality.

Steaming

Antunes has helped foodservice operations of all sizes expand and improve upon their menus with the power of steam. With just plain tap water, our steamers cook food consistently and thoroughly while maintaining the original colors, flavors, and nutrition. More importantly for operations, our steamers cook food quickly and easily, eliminating the need for time-consuming methods that require constant attention. For everything from a full, portion-controlled meal to a hot finish to a fresh sandwich, Antunes steamers deliver with precision and accuracy.

Miracle Steamer The streamer for expanding menus.

Enjoy a new level of flexibility with the Miracle Steamer from Antunes. This versatile top-down steamer can be used for finishing, melting cheese, reheating, and steaming a variety of different menu items

Muffin Steamer and Egg station Make your morning delicious.

Customers crave more than just coffee each morning. They want a breakfast that can power them through the day. The Egg Station and Muffin Toaster by Antunes makes it easy to serve a fresh, made-to-order breakfast sandwich in just minutes.

Moist egg, grilled ham, and melted cheese on a toasted English muffin—it's the perfect way for your customers to start their day.

The toaster that makes burger better.

There's no easier way to improve the quality of a burger than by serving it on a toasted bun.

The Vertical Contact Toaster by Antunes is used in the largest and most successful foodservice operations around the world, giving buns a consistent, golden-brown finish that helps burgers taste better, look better, and feel hotter when in the hands of the customers.

Hot Dog Corral The grill for fresh & juicy hot dogs.

The Hot Dog Corral does not just cook hot dogs. It packs in the flavor by basting the hot dogs in their own juices as they move along the grill surface. This keeps them juicy, fresh, and ready to serve to customers for up to six hours.

Vertical Contact Toaster

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BAKERY REVIEW

Little Caesars® Pizza Expands to India Little Caesars Pizza, the third largest pizza chain in the world, celebrated the opening of its first two restaurants in India in Ahmedabad, Gujarat in January 2020.

The global pizza brand, now operating in 26 countries and territories worldwide, continues to expand its international footprint with new restaurants throughout Asia. The first two Little Caesars restaurants are owned and operated by franchisee, Phoenix Enterprise Nexus India Private

Nandish Patel

L i m i te d , m a n a g e d by N a n d i s h Pate l who also owns several Little Caesars Pizza restaurants in the United States of America.

“As we continue to expand our global footprint, we are thrilled to bring Little Caesars Pizza’s high quality, great tasting pizza at an everyday value to India. India is an incredibly important new market for Little Caesars and we anticipate significant

Paula Vissing

growth throughout the country in the next several years.” said Paula Vissing, Senior Vice President of International for Little Caesar Enterprises, Inc. In Ahmedabad, Little Caesars introduced an all-Vegetarian menu featuring a signature 10” HOT-N-READY® Veggie Pizza for 159 all day, every day, plus other delicious offerings. The innovative HOT-N-READY® concept allows customers to simply stop in and carry out a selection of freshly made, great tasting pizza and side items without waiting or ordering ahead. The restaurant features a range of other vegetarian pizzas and side items to satiate the taste buds of Gujarati pizza lovers, including a Tandoori Paneer, Spicy Veggie and Zesty Cheese Bread. Additionally, a 10” Tikka Masala

Ashok Lal

pizza is available HOT-N-READY for 289. All pizzas now feature a delicious 10-season flavoured crust, edge-to-edge.

Quick-service restaurants (QSR) have long been a favorite of pizza lovers in the United States. Based on a nationwide survey of QSR consumers in the U.S., conducted by Sandelman & Associates, Little Caesars was the “Highest Rated Chain Value For the Money” for 12 years in a row. The popularity of QSR restaurants also extends to international guests that are in search of delicious, affordable, quickservice meals.

Little Caesars has aggressive plans to continue growth throughout India and is actively seeking interested entrepreneurs eager to join a world-famous pizza brand.

THAIFEX, Anuga Renew Commitment to Asia THAIFEX-World of Food Asia has rebranded to further align with its parent exhibition in Europe, Anuga – F&B tradeshow with a century of history. With the collaboration of the two power brands, THAIFEX-Anuga Asia will bring attendees the latest insights taking the F&B industry by storm, and expose them to a wide network of quality buyers and visitors.

T H A I F E X - Wo r l d o f Fo o d A s i a i s co - o rg a n i s e d by t h e D e p a rt m e nt of International Trade Promotion (DITP), the Thai Chamber of Commerce (TCC) and Koelnmesse. The synergies in the publicprivate partnership have enabled the trade fair to grow by over 370 percent in visitorship numbers since its inception.

The rebranding to THAIFEX-Anuga Asia will take the trade fair to the next level as

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Anuga lends its 100 years of expertise.

THAIFEX-Anuga Asia 2020 will take place from 26-30 May at IMPACT Muang Thong Thani, Bangkok, Thailand.

“The rebranding will bring together the portfolios of both shows to expand crossborder outreach in terms of exhibitors and visitors. Industry resources on regional and global food trends will also cement

the show’s platform as a trusted avenue for knowledge-sharing and trade deals in Europe and Asia,” said Gerald Böse, President and CEO of Koelnmesse GmbH, co-organiser of THAIFEX-Anuga Asia.

The focus of the trade fair remains unchanged – to catalyse business, trade and networking opportunities for the industry.

Through the new and improved offerings, THAIFEX-Anuga Asia is well on its way to hit its own ambitious target of growing visitorship numbers by 20 percent in 2 years. The new brand will also pave the way for increased global participation, with new country entrants such as Austria expected next year.

The United States, who took part as an exhibitor for the first time this year, will also be returning with a bigger booth in 2020.

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BAKERY REVIEW

REPORT

Milk - a healthy Choice

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uman being is the only mammal who drinks the milk of another mammal and this drink is most pleasurable at a cold temperature when the mercury rises.

A cold glass of milk, flavoured or natural just before going to bed or the first thing in the morning is liked by all age groups.

Today, dairy is an essential part of family’s diet, as it is for most Indians. Indians have exhibited a strong preference for dairy products due to historical and cultural reasons. The country is the world’s largest producer of milk, which is an important part of the diet given its nutritious value.

A family’s dairy intake rises along with its income. Studies, too, establish this trend.

This love for dairy products is set to grow if numbers are to be believed.

Most children run from mothers offering glasses of milk, but it has been found that children who drink milk in childhood tend to be healthier than those who do not.

Though not proven it has been suggested that regular milk drinkers are also found to smoke less than others.

Milk is beneficial. It is not a good idea to cut out dairy products. You should have three portions of dairy food in your diet each day. It has also been said by that drinking milk helps gain muscle and lose fat after exercise. The impact of drinking milk after heavy weightlifting has found that milk helps exercisers burn more fat.

In fact, researchers found that the milk drinking group had lost nearly twice as much fat, while the carbohydrate beverage group lost one pound of fat. Those drinking soy lost no fat. At the same time, the gain in muscle was much greater among the milk drinkers than among those who drank either soy or carbohydrate beverages.

Dairy products make up 12% of the daily protein consumption of Indians.

As is the case with most enjoyable products, there have been scares about milk consumption as well. While some studies link

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it to breast cancer others say that too much of milk or even other dairy products could be harmful as it leads to high cholesterol levels.

Most of these studies are then refuted in a short time by yet another study that would declare that drinking milk does not cause coronary artery problems and that it actually protects against poor health.

The benefits of milk could be linked to its high calcium levels and that this might counteract the adverse effects of the saturated fat content of milk.

Milkshakes & Smoothies While home consumption of milk might be a simple blended exercise of fruit and plain milk, the commercial version is often sold as a cold beverage made from milk, often with added ice cream, flavourings or sweeteners and syrups with sauces. Most fast food outlets use machines and often the overdose of sugar and flavourings just takes away the food value factor of the milk content.

Milk shake recipes that use yogurt or fresh fruit without ice creams are technically called ‘Smoothies’. Yet another term for them, popular is a ‘Frappe’. Its popularity revolves around the acceptance of ‘Coffee Frappe’ which is enjoyed while on the move or as a relaxing beverage during any time of the day.

Many a consumers, children and adults alike, would shy away from making a milkshake at home but not hesitate in getting one from a commercial outlet. One of the reasons could be that it seems a healthier option when compared to a carbonated drink and often the consumer does not look at the fat or sugar content of the commercial product.

Then there is a variety of choices that the consumer is faced with. While at home one would make one type of milkshake, in a commercial outlet the sheer options available can ensure that each member of the family gets to try something different and share it to get a wider experience.

Of course the creamier and smoother feel, as also the chilled factor of a commercial product makes it more appealing during the warm season. Many an individual consumer has been enticed into buying ready flavoured powder or concentrate that makes the actual task of churning up a milkshake far simpler – just open the sachet, add milk and ice and it is ready.

With increased availability of international products in the Indian market there is easy availability of many a brand that were earlier available only during international travel. It is worthwhile to pay attention to added ingredients that extend the shelf-life of these items making it even less healthy in terms of advantages to be gained from a milk base drink.

There are also low fat versions or even sugar free options for those who wish to avoid these two factors while enjoying the ‘milkshake factor’. These products are not ideal for growing children though adults could also be warned to just be aware of the food value and other contents of the product.

For the medically challenged who are unable to enjoy a milkshake there is no reason to feel left out. There is the version of Soy Milk or Rice Milk available to them.

However, the limited option is a serious problem for them in the ready made sector.

Yet the imaginative and innovative consumer can try almost any combination at home.

Milk shakes are neither seasonal nor age or gender specific, however, in summer they tend to sell more. While the old fashioned versions will always be available – like the vanilla, strawberry or chocolate options, newer versions are continually added by the dedicated Chefs.

The new age milk shakes might become more exotic or even more ‘adult’ in its approach by using exotic fruits or expensive alcohol contents to ensure that the young customer of yesterday continues to enjoy his glass of milk, albeit in a different form.

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BAKERY REVIEW

Forthcoming Trends in Bakery Bakery industry in India is one of the most robust industries. Major contributors to this growth are the growing youth segment and working women population, besides rising incomes and purchasing power. Other contributors to the rise of consumption of bakery products are increase in number of upper middle class and the growing internet penetration. Due to the increasing awareness of health consciousness of the youth, who are the major consumers of bakery products, the industry has to constantly adopt new techniques to satisfy the demands of the millennials. It has become imperative for the industry to experiment with new ingredients and packaging techniques as well as adopt new technology to meet the demands of the gen Z. Ashok Malkani tries to fathom the forthcoming trends, in this industry, in the near future.

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ariety, it is said, is the spice of life. This is all the more applicable in the bakery industry where there is a necessity for a change in the product range at regular intervals. It may be mentioned that the demand for processed and convenience foods has been increasing constantly and the changing lifestyles and food habits have led to unceasing changes in bakery products over the years. These changes are expected to continue in the future too. The changes that are forecast would be in the flavours, ingredients, packaging, technology, et al.

Baking, over the years has undergone numerous changes. History of baking can be traced back to the medieval period, when baking was considered as a luxury. During the Roman period people loved baked goods, which were in great demand for important occasions like feasts and weddings. Around 300 BC Romans introduced baking as an occupation. The first open air bakery commenced in Paris.

The world’s oldest oven, around 6500 years old, was discovered in Croatia in 2014. Pre-cut bread, using automatic breadslicing machine, invented by Otto Frederick Rohwedder, was introduced on July 7, 1928 in Chillicothe, Missouri.

Changes have been a constant in the bakery industry. Globalisation transformed baking in the 16th and 17th centuries, which heralded an explosion of treacle and currants. John Walter, Professor Emeritus of History at the University of Essex , has stated, “If you were wealthy, your baked goods would be rich in exotic colour. But

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if you were poor, you were grateful if you could afford meat for your pie.”

Convenience, accessibility and nutrition profile have been the major factors for the growth of bakery industry. The trend for “Natural nutrition”, “healthy living” and “organic products” has significantly raised the consumers’ demand for bakery products and the need for the industry to come up with products that meet the requirements of

the young generation, which is the one that consumes a major portion of the bakery products. About 65% of India’s population of 1.21 billion comprises of youth. It is thus necessary for the industry to understand the craving of the youth.

Upcoming New Trends Kamlesh Salve, Executive Chef, The Mirador Hotel, Mumbai, states, “Driven by consumer preferences and patisseries’ relentless desire to experiment, the bakery industry is continuously evolving. When a new flavour is well received, it never signals the epitome of baking. Chefs continue exploring and experimenting because consumers expect to be treated to novel treats regularly. Demand for innovative treats makes the bakery industry among the most competitive in the world.

“The great thing is Chef’s skilled at baking, and anticipating flavours consumers love, are rewarded handsomely. Those unwilling to experiment and unable to predict trends may not have to close shop, but they will never enjoy the prestige of those who can do both.

“We have seen several changes in eating habits; to name a few… gluten free meal or breads, dairy free product.”

He adds, “Because millennials have

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Alex Dias

Rajat Sachdev

Kamlesh Salve

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grown up in the age of globalisation, they are more conscious of health trends going around the world and are more sensitive to body perceptions. While they are consciously changing their food habits, their diet is also unconsciously being affected by changing global trends in the fitness industry. Millennials prefer places with strong food ethics. They want to know how fresh or organic their food is, where their food is coming from, and if it is ethically sourced.

“Gluten free bread is the newest trend.

Plant based options are also infiltrating foods like pizza crust made with butternut squash and cauliflower. Breads are being fortified with beet and carrots, chickpeas pasta. There is also a demand for sugar free desserts. Everything which is made without sugar, gluten or dairy products is becoming the preferred choice. Usage of dehydrated buckwheat, seeds and dried fruit is being used instead of sugar.”

Alex Dias, Executive Chef, Novotel Hotels & Resorts Goa is of the opinion that people are looking for healthy options, which are sustainable. “Bread”, he adds, “plays an important role. It is served across all meals in the form of sandwiches and even in soups.”

He avers, “Regardless of age, consumers want to live a wellness lifestyle that will help them to stay fit. Millennials like to see things differently, and are ready to try new things.

Local bakers need to come up with more of local stuff, incorporate their products with local seeds or fresh produce within the local farms or local market.”

Rajat Sachdev, Pastry Chef, Sofitel Mumbai BKC, declares, “In today’s world people are more conscious of physical fitness and healthy food without having to sacrifice satisfying flavours. Their main focus is on having a good lifestyle, maintaining a nutritious and complete diet, while pampering themselves. Hotels and restaurants are establishing a balance between good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavour enhancements to help customers maintain stability between health and indulgence.

“In order to meet the requirements of the consumers, Sofitel Mumbai BKC has come up with a specially curated menu for its guests, called “De-light”, which is served at the Pondichéry Café– All-Day Dining. The Café has a separate menu for customers who are health conscious, and it

has a special section focusing on breakfast.

The menu showcases the distinctive skills of hotel’s chef in designing an innovative array of well-balanced, low-calorie meals to help guests meet their lifestyle goals. The “De-Light” menu items place an emphasis on fresh, whole ingredients, low calories and highlight the relationship between food and culture.”

Trends in Bread The bakery sector in India, with over a million unorganised bakeries and more than 2000 organised or semi organised bakeries, is the largest of all the segments of the country’s food processing sector. According to a report by TechSci Research, India’s bread market stood at $ 640.73 million in 2017, and is projected to grow at a CAGR of over 10.70%, in value terms, during 20192024, to reach $ 1024.54 million by 2024.

This could be attributed to the fact that the bread market too is undergoing several changes as per the tastes and demands of the consumers.

Alex avers, “Now people are looking for artisan home style breads. The future seems to be more of seeds and grain bread.”

Rajat claims, “With the rise in demand for bakery products, bakers are constantly experimenting with their skills and inventing new delicacies. As people are becoming more health conscious, they want more natural and healthier food products to choose from. To keep the consumers satisfied and happy, bakers are indulging into new trends and natural ingredients to make all their products, including bread, retain their freshness and provide satisfaction to the taste buds. There is a growing interest of consumers in their usual products which have been given an innovative twist, by using natural food colourings, dried fruits, rare ingredients to maintain freshness, natural oils, exotic seeds and more.”

Kamlesh elaborates further and states, “People are moving away from highlyprocessed products containing artificial ingredients and flavours. They are favouring food items perceived to be more natural with shorter ingredient lists and less reliance on added preservatives. In a recent survey specific to the bread industry, it was found that consumers are not satisfied with regular packaged or industrial breads. They want breads with healthier ingredients.

Consumers not only want just breads but also flat breads with new grains.

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The trend is now poised for breads with olives, nuts, apricots and other ingredients.

Experimenting is always a part of Chef’s life!

“Consumer are demanding healthier options of bread which are rich in omega-3, have high quality nuts and dried fruits. They are looking for breads which use organic ingredients. There is likely to be a demand for breads which include buckwheat, spelt and kamut, paired with slow fermentation techniques, to create new varieties of nuanced flavours and textures.”

Innovative Ingredients Busy lifestyles, increasing number of nuclear families and the growing number of working women, have led to changing eating habits escalating the demand for bakery products as they are considered healthier options.

Since the millennials are more prone to opt for baked products and since they are extremely health conscious the industry has to use healthy ingredients. This has led to usage of ingredients which are glutenfree, have limited amount of calories from added sugar and saturated fats. In some cases sugar is being replaced by other sweetening agents.

Rajat states, “The different diets that consumers have started to opt for have now become a way of life for many, and to satisfy their food habits, the industry has

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to change and innovate concepts around these diets. The challenge that many faced were providing for consumers on a keto, quinoa or gluten based diet. Over the years, chefs have found many solutions and have implemented the same in their style of baking. As the demand for such products rise, bakers will have to find more innovative means to satisfy this growing market.”

Kamlesh iterates, “Millennials prefer places with strong food ethics. They want to know how fresh or organic their food is, where their food is coming from, and if it is ethically sourced. Because millennials have grown up in the age of globaliSation, they are more conscious of health trends going around the world and are more sensitive to body perceptions. While they are consciously changing their food habits, their diet is also unconsciously being affected by changing global trends in the fitness industry.

“Gluten free bread is the newest trend, Plant based options are also infiltrating foods like pizza crust made with butternut squash and cauliflower. Breads are being fortified with beet and carrots. Sugar free desserts are being introduced.

“In the future we expect to see more of bakers experimenting with heirloom varieties like rye and barley. Ancient grains like durum could also be an option. Flour

of these grains produce a different gluten quality that is easy to digest compared to the whole wheat or wheat flour. Pea flour will be used to provide protein in breads and cookies.

“Crème with high fat content and low beating time would also become popular.

“One can also add natural fruits, nectars, edible flowers, natural oil, shrubs and shoots to the unending and unimaginable list of ingredients.”

New Flavours Flavour or fragrance is an essential element of India. Utilisation of fragrances dates to Indus Valley civilization. Since then, the use of fragrance and odoriferous substances has been a common practice across India.

Aroma also plays a major role in the bakery industry. One often stands outside an open bakery enjoying the aroma that wafts out of the premises.

Now it is not the usual flavour of baking bread wafting out of the premises. There new flavours now that emanate and attract you. New flavours are expected to rule the roost in the future.

Rajat claims, “With consumers taste and preferences constantly changing, new flavours are likely to emerge relentlessly.

These days, there has been a major surge in the demand for floral fusions and fruity

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flavours. Florals, not only add colour to the end product, but depending on the way they are used, can add a certain texture as well flavour to the product. Fruits are popular and have been used in the process of baking for a long time. Cakes such as Fruit cakes are starting to become more popular than chocolate cakes as people opt for a healthier and sugar-free diet.”

Alex states, “In Goa toddy was considered as component that would provide the product with a nice flavour. Now, however, new products, with eco-friendly, sustainable bread mix in mind, are emerging. Fresh herbs, ancient grains, seeds and wild honey are being used as flavouring agents.”

Kamlesh is more explicit. He says, “Vanilla and saffron have been used for centuries and they became a part of the mainstream.

The changing trends in the baking industry are making us revisit these natural flavours.

It is an opportunity for food manufacturers to extend their product pattern with a variety of floral flavour range. This trend is flourishing all over the world, because of its elegant and accentuating natural profile. Like a flower, their flavours have to have a delicate profile and therefore, it is challenging to create stable aromatic flavours with a reasonable price bracket.

“Rose, lavender, jasmine, orange blossom, hibiscus, and elderflower are the trending flavours in bakery applications. These floral flavours can also be used in combination with other flavours to add complexity and richness to the product such as: lemonlavender; honey-rose; apricot-jasmine; etc.

Floral flavours offer a distinct and graceful character in a variety of baked applications such as: cookies; cream fillings; puddings; brownies; and sponge cakes. Fruit flavours such as orange, lemon, lime, apple, plum, cherry, banana are now frequently seen in bakery products and also sometimes they are fused with berry flavours to get the amazing effect.

“The changing tastes and trends among the customer push researchers to develop new flavours.”

Packaging Since bakery products are not consumed immediately on production, it is necessary that they are packaged to ensure that the nutrients are preserved over a period of time. The gen Z, which forms the major segment of the consumers, not only want to be assured of the packaging material but also of the nutrients of the product, hence

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it is necessary to inform them about the nutritional value of the product, which has to be mentioned on the packaging.

So what would be the changes in packaging in the forthcoming years?

Rajat says, “As the concern for sustainable products is growing, more and more sectors are trying to switch to recyclable products that can be easily reused or disposed of.

Keeping in mind, Accor’s Planet 21 initiative, Sofitel Mumbai BKC contributes to this initiative by using more sustainable and recycled boxes and paper for packaging.”

Alex too is of a similar view. He states, “It should be sustainable packing, which will also support the environment friendly nature and which will create awareness.”

Kamlesh expounds, “For years we have been known to use only card paper or

cardboard boxes. But technology today has provided several utilitarian and decorative options when it comes to packaging. Some of these are: greaseproof paper, greaseproof slip easy paper, card papers, Duplex papers and Belapuri paper. Cake boxes, pastry boxes, macaroon boxes, donuts boxes all are made from these.

“TDL (Titanium Dioxide loaded) poster paper is specially used to wrap burgers, pizzas and other fast food.

“Betel nut leaf is also a good option for packaging.”

Technology Another innovation that one is likely to see would be application technology for production as well as digitalisation like e-retailing.

Alex believes that technology would be used to control consistency and portioning in the production process. As far as e-retailing is concerned, he says, “Since millennial are much faster and gadget oriented who like to explore and challenge things, e-retailing will play a major role in the years to come in both segments – B to B and B to C.” Kamlesh is of the opinion that technology would be used to make the production process easier.

As far as digitalisation is concerned, he says, “From the local bakery to the country’s largest bakery chain – all are getting digitalised. Online portals today have become a boon for all the bakery owners to display their creativity for all their products like breads, cakes, savouries, pastries and many more.

“Actually, digitalisation has saved a lot of cost which otherwise could have been spent on pamphlets, advertisements in newspapers, hoardings, advertisements agencies etc. ”Customers expect click & collect options. Many bakeries now also offer customers the chance to order items via the online store or an app – with options ranging from sandwiches to small pizzas all the way to custom-made cakes.”

Rajat adds, “Technology will play a big role in production. Many multinational companies have adopted technology to create their products, as it not only increases accuracy but also reduces manpower. Companies producing products such as chocolates and other smaller confectionery use the help of machines as it speeds up the production time as well. In contrast, hand-crafted chocolates also have their own market, as they are considered a luxury product and hence are placed under the umbrella of premium products.

“In the near future there would be an increase in the e-retailing of bakery products. This will ensure that the consumers can indulge in products of hotels and restaurants in the ease and coziness of their homes. There is an upsurge in the demand for getting food delivered on your doorstep, especially the millennials who want to get everything home delivered without any hassle. Bakery delicacies like pizzas delivered at their doorstep is the choice of not only the millenials but of people of all ages.”

Yes, trends are changing and one has to be aware and alert to these changes! n

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Asia’s Biggest Hospitality and F&B Show After mega-successful Two Editions of India International Hospitality Expo that left the biggest names from the hospitality industry enthralled, IHE is all set for the third edition.

Promising to be more focused on B2B meetings, this show shall continue to make hospitality and F&B industry a catalyst for the region’s economic growth.

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BAKERY REVIEW

High on Chai

Tea is one of the most popular drinks globally, which is consumed in various forms in different parts of the world. The global market for tea reached a volume of 6.2 million tons in 2018 and is expected to touch 7.58 million tons by 2024. In India, however, its consumption is pretty low as compared to several other countries. There is thus ample opportunity for entrepreneurs to increase the per capita consumption of this beverage by popularising this drink among the youth. This can be done by opening up more tea shops/lounges serving a variety of tea. They could also start marketing of packaged tea under their own brand. Ashok Malkani discusses about the low consumption of tea and how it can be popularised in the country.

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ritish writer and lay theologian, Clive Staples Lewis said, “you can never get a cup of tea large enough or a book long enough to suit me.” That is a perfect sentiment that one can think of for a nice cup of tea. This beverage, which comes in a wide variety of different flavours is one of the most popular drinks in India.

The British love the tea so much that they have specifically marked afternoon time as ‘tea time’. Legend has it that afternoon tea was created by Anna Maria, the seventh Duchess of Bedford. She is believed to experience a ‘sinking’ feeling around 4pm every afternoon; so she asked her maid to bring her tea and a slice of bread and butter to tide over the period between lunch and dinner. She found that tea was the perfect refreshment and asked her friends to join her. This quickly became a popular social event and the English afternoon tea was born.

In India, ‘Chai’ is more than just a cup of tea to start the day. It is an integral part of the rhythm of life. Tea is India’s

India is the second largest producer of tea (only behind China) but there is so much demand that 70% of the production is consumed within the country. No wonder December 15 is celebrated as International Tea Day in India. It has been celebrated, since 2005, in tea producing countries like Bangladesh, Sri Lanka, Nepal, Vietnam, Indonesia, Kenya, Malawi, Malaysia, Uganda and Tanzania.

Medicinal Beverage

most popular drink. It is not just a drink for the Indians but a ritual, a celebration or, one may say, a diversion from the regular mundane affairs. Tea is, today, among the most popular drinks in the country.

No wonder India has a consumption of 837,000 tonnes per year.

With an estimated liquid beverage equivalent of around 85 liters per person a year, tea is the most consumed hot drink worldwide and indeed the most consumed non-alcoholic beverage overall. With the benefits that come with drinking tea, its high status is a positive thing. Tea is said to be a medicinal beverage. Tea leaves are full of antioxidants and contain substances that reduce the risk of cancer, diabetes and heart disease. It can also help reduce joint inflammation due to presence of polyphenols. Tea helps reduce cholesterol, encourages weight loss and sharpens mental alertness. Health experts advice drinking less processed teas and

TWO TYPES : 1 ) Meters exact quantity of water + 1% accurate & indicated water temperature 2 ) Meters & also mixes to give out exact temperature of water +1 C accurate

Apple - Bringing Technology ahead of Time.......

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being careful with sugar and other additive sweeteners.

Though India is the second largest tea producing country in the world and consumes about 70% of its product, it is still far behind several other countries as far as consumption of tea is concerned

Low consumption in India Tea Board of India has appointed a consultancy firm to study consumption patterns of this beverage. According to preliminary reports the overall consumption was low. P K Bezboruah, chairman of Tea Board, is reported to have stated “Although, per capita consumption has increased to 800 grams now from [the] 700 earlier, Indians still drink lesser tea per person as compared with even some of their neighbours like Pakistan and Sri Lanka.”

It may be mentioned here that though 850 million kg, of the 1,200 million kg produced in India, is consumed internally it is mainly due to the fact of the large population. It does not reflect the low per capita consumption.

Contrary to the popular imagery of India being a tea-drinking nation, its per capita tea consumption is low at 786 gm. A burgeoning population has ensured t h at 8 0 % of t h e c ro p i s co n s u m e d domestically, but per capita consumption remains a pain-point for the industry and the regulator.

As a tea drinking nation India stood at No. 27.

A study conducted by the Tea Board of India showed that the tea consumption in India is skewed towards the northern and the western parts, which together consume 63 % of the beverage. It also disclosed that the trend of drinking tea outside home was increasing in western and southern states mainly due to urbanisation and industrialisation.

BAKERY REVIEW

out of home, with friends, i t i s surprising that there are few exclusive tea shops, while there are several outlets offering coffee, along with wi-fi. These are frequented by millennials who spend precious hours in these places. It has now become important to bring millenials into the tea drinking fold. This is something that the Tea Board is contemplating on.

This also provides an opportunity for the enterprising entrepreneurs to enter this arena and open tea shops which will attract the youth of the country.

One can start a small profitable and self rewarding business. Depending on your investment capacity, you could decide on the size and site of the tea outlet. You could start the business not only in metros but also in Tier II and Tier III cities, which have shown an equal demand as those in the metros. This business can also be started by women entrepreneurs who are keen to be financially independent.

However, it may be mentioned that the business demands long working hours, hard work and maintaining direct customer interaction.

One can also choose the franchisee option. With the increase in demand for Tea bars or tea lounges several companies are offering franchise opportunities to new entrepreneurs. Franchise enables you to start business with a established brand.

But for those who want to venture on

their own there is ample opportunity too.

Depending on your investment capacity you could start a small tea shop, which also sells other eatables. This type of stall can be opened with a meager investment of Rs. 50,000. The other option is a tea bar or tea lounge or Chai café with a retail location that provides a good sitting arrangement and comfortable ambiance. These are the outlets which are likely to be patronised by students or the working youth. Tea lounges are usually air conditioned providing different types of teas at a premium price.

Most of these Tea bars offer iced tea, green tea, bubbles tea, cardamom tea, aroma tea, etc. This type of outlet would need a moderate initial investment, depending on the size of the store and the infrastructure of the building, besides the location or surroundings.

One has to remember that location plays a crucial role in the success of the place. Your shop has to be easily accessible and preferably near commercial locations, colleges. Malls are also ideal places for setting up tea shops.

You require permissions and licenses for starting the tea shop or tea bar.

Registration is necessary. It can be e i t h e r p ro p r i eto rs h i p o r p a rt n e rs h i p concern. For Partnership operation, you have to register as a limited liability partnership (LLP) or Pvt. Ltd. company with Registrar of Companies (ROC).

Other documents required are: GST Registration, Trade License, MSME/SSI Registration, Food Safety and Standard Authority of India (FSSAI) License and Fire License.

Market for Packaged Tea Besides starting a tea shop one can

Opportunity for Tea Shops/ Lounges With a high rate of tea consumption and the trend to have this beverage,

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Innovative Bakery Solutions Simply for your Plessure

also venture into packaged tea business. The global tea market reached a volume of 6.2 Million Tons in 2018. The market is projected to reach a volume of 7.58 Million Tons by 2024. A rise in the disposable incomes of consumers has enabled the tea manufacturers to introduce premium and health-oriented products. They have started adding several healthy ingredients to their organic tea formulations in order to target some of the common health conditions including diabetes, beauty, obesity, heart health, etc. Therefore, a shift towards the consumption of organic tea acts as an emerging trend which is having a positive impact on the growth of the tea market.

With rural India buying more packed tea there is ample opportunity to package the tea and sell it in the market. But you have to remember that taste and strength is important.

Mintel’s latest research report reveals that India currently vies with China as the world’s biggest packaged tea market. In 2017, India consumed a total retail volume of 678,200 tonnes worth of packaged tea, followed by China in second place at 576,800 tonnes. Meanwhile, Turkey (173,400 tonnes), Russia (134,200 tonnes) and Japan (92,900 tonnes) complete the top five global ranking.

According to Mintel Global New Products Database, 27% of the global new tea launches were of hot tea while Ready to Drink (RTD) launches in Asia Pacific accounted for 13% of the global tea launches. Although hot tea continues to be the biggest tea subcategory globally, RTD tea has started to build its base in the global tea market. Tea bags were the leading format type of global new hot tea launch activity in 2017.

EMR report states that nearly 1.10 million tons of tea was consumed in the country in 2019 and the market is projected to grow at a CAGR of 4.2% during the period 2020-2025 to reach 1.40 million tons in 2025.

Types of Tea Since packaged tea is now becoming the norm, it provides ample opportunities for one to venture into packaged tea market. Though Packet tea market is penetrated with more than 300 brands in the country, making the entry of a newcomer difficult, yet one’s ingenuity and never-say-die spirit can enable one to make a significant mark in the packaged tea market – not only in India but also globally. There are various types of tea, besides the black tea, making it easier to venture – and succeed – in the market, if one studies the market. The different types of tea available are Black tea, Oolong tea, Green tea, Matcha tea, Yellow tea, Kukicha or twig tea, Pu-erh tea and White tea.

Black tea is a popular choice, with a higher caffeine amount of about 40-50 milligrams of caffeine per cup.

Oolong tea is also made from the leaves of Camellia sinensis (like black tea). However the oxidizing period is shorter. There is a lower amount of caffeine per cup – about 30 milligrams. One way to think of oolong tea is half way between green tea and black.

Green Tea is made from the same plant but the leaves are not allowed to oxidize at all. They are heated soon after the harvest, allowing them to retain their natural green color. This tea is the most popular one in many Asian countries. It has a caffeine content of about 25 milligrams.

Matcha tea is a non-oxidised tea in a powder format.

Yellow tea is made in a similar way as green tea, but the leaves are dried slower.

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Apey Bakery, , Theos Foods, Lavonne Institute etc ...

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Rank of tea drinking countries

Kukicha or twig tea is low in caffeine and has a sweet, wellrounded flavour.

Pu-erh tea is also referred to as ‘dark tea’. Instead of being fermented once, it is fermented twice. Unlike other teas that lose value and flavour with age, a good pu-erh will actually improve in flavour, like wine.

White tea is light in colour when brewed, and light in caffeine (about 15 milligrams per cup).

Packaging of Tea While the above description will enable one to dabble in different formats of tea, it is important for an entrepreneur to also know about packaging.

Competition for tea packaging, which preserves and protects the product within, has become fierce. Packaging also helps in increasing the sales of the product. It is important for brands to use packaging to communicate the healthful benefits of the drink to consumers. Green tea appeals to health-conscious consumers and should be enveloped in tea packaging that coincides with the immune and mood-enhancing qualities of the leaves.

The packaging must inform the buyers about the qualities of the contents. It must also be attractive to entice the customer to pick it off the shelf.

Conclusion Trends come and go but the popularity of tea will never wane. It is the most widely consumed beverage in the world, next to water.

It is the only beverage commonly served hot or iced, anytime, anywhere, for any occasion. Tea consumption has grown 20% since the turn of the millennium and it’s becoming the beverage of choice for people of all ages. The popularity of tea can be stated to be due to the perceived health benefits particularly of green tea which, scientists claim, increases the body’s ability to burn fat as fuel, improving muscle endurance. Drinking tea could help reduce the risk of heart attack and might also help protect against cardiovascular and degenerative diseases.

With increasing sales of tea an entrepreneur could venture into this business either by opening a tea bar/lounge or a tea shop. Or, he could venture into marketing packaged tea. The opportunities for an ingenuous entrepreneur are galore! n

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Rank Country/Region

1 Turkey 2 Ireland 3 United Kingdom 4 Russia 5 Morocco 6 New Zealand 7 Chile (2018) [2] 8 Egypt 9 Poland 10 Japan 11 Saudi Arabia 12 South Africa 13 Netherlands 14 Australia 15 United Arab Emirates 16 Germany 17 Hong Kong 18 Ukraine 19 China 20 Canada 21 Malaysia 22 Indonesia 23 Switzerland 24 Czech Republic 25 Singapore 26 Slovakia 27 India 28 Taiwan 29 Sweden 30 Hungary 31 Norway 32 Austria 33 Finland 34 United States 35 Argentina 36 Israel 37 France 38 Vietnam 39 South Korea 40 Spain 41 Denmark 42 Italy 43 Belgium 44 Bulgaria 45 Romania 46 Portugal 47 Thailand 48 Philippines 49 Greece 50 Venezuela 51 Peru 52 Colombia 53 Brazil 54 Mexico

Annual per capita tea consumption 2016 6.96 lb (3.16 kg) 4.83 lb (2.19 kg) 4.28 lb (1.94 kg) 3.05 lb (1.38 kg) 2.68 lb (1.22 kg) 2.63 lb (1.19 kg) 2.62 lb (1.19 kg) 2.23 lb (1.01 kg) 2.20 lb (1.00 kg) 2.13 lb (0.97 kg) 1.98 lb (0.90 kg) 1.79 lb (0.81 kg) 1.72 lb (0.78 kg) 1.65 lb (0.75 kg) 1.59 lb (0.72 kg) 1.52 lb (0.69 kg) 1.43 lb (0.65 kg) 1.28 lb (0.58 kg) 1.25 lb (0.57 kg) 1.12 lb (0.51 kg) 1.06 lb (0.48 kg) 1.01 lb (0.46 kg) 0.97 lb (0.44 kg) 0.93 lb (0.42 kg) 0.81 lb (0.37 kg) 0.80 lb (0.36 kg) 0.72 lb (0.33 kg) 0.65 lb (0.29 kg) 0.64 lb (0.29 kg) 0.62 lb (0.28 kg) 0.60 lb (0.27 kg) 0.59 lb (0.27 kg) 0.54 lb (0.24 kg) 0.50 lb (0.23 kg) 0.47 lb (0.21 kg) 0.45 lb (0.20 kg) 0.44 lb (0.20 kg) 0.44 lb (0.20 kg) 0.37 lb (0.17 kg) 0.32 lb (0.15 kg) 0.32 lb (0.15 kg) 0.31 lb (0.14 kg) 0.28 lb (0.13 kg) 0.24 lb (0.11 kg) 0.16 lb (0.073 kg) 0.14 lb (0.064 kg) 0.11 lb (0.050 kg) 0.06 lb (0.027 kg) 0.05 lb (0.023 kg) 0.05 lb (0.023 kg) 0.05 lb (0.023 kg) 0.04 lb (0.018 kg) 0.04 lb (0.018 kg) 0.03 lb (0.014 kg)

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Wedding Cakes Trending in 2020!

By Sharmila Chand

T

recent trend that is taking over the world of cake decorating and it has really opened a new dimension in cake making. This is my favorite trend and I am sure this is only going to get more popular and in demand in the next couple of years.

Dark Cakes - Dark, or more so, black cakes add a wow factor at weddings as they are unique and are often adorned with touches of gold or silver leaf adding finesse and elegance to the cake.

a shift in requests for cakes that feel organic and natural. Creating textures in the cake icing creates a contrast with floral decorative elements and is a real rising trend; stone, concrete and rough surfaces complement the delicacy of the cake creation. Introducing wooden elements in the overall design will give the natural look the edge, but if the rustic vibe isn’t for you, think marbled designs and stone. This look is so versatile and can be used to bring striking textures to cakes.

Sandip Hazari, Pastry Chef, Bengaluru Marriott Hotel Whitefield Fault Line Cakes - Fault line cakes are certainly the new trend when it comes to weddings. I call them ‘edible pieces of art’.

They are unique and eye catching as it gives the impression that the outer chunk of the cake is missing, and instead you see piles of sprinkles, fruits and cookies filled into the interior. It’s only when you slice it, that you can see the cake’s actual moist interior.

Naked Cakes - These cakes can be easily recognised by their exposed layers and minimal garnishes. They are elegant and simplistic and often fit in well with the colour themes of most wedding. These cakes have become a staple style of cakes for various other occasions apart from weddings as they are rustic and do not look over the top.

Chef Ashish Kumar, Bakery Chef, Crowne Plaza New Delhi Mayur Vihar Noida Organic and Natural - As concerns for the environment grow, we have been witnessing

Sidharth Bhardwaj, Executive Chef, Sheraton Hyderabad Hotel Gachibowli Semi Naked Cakes - Semi-naked cakes are very simple and minimalistic but can fit any colour combination, wedding theme and be decorated to look elegant and opulent with beautiful flowers. These cakes are preferred by guests who like simplicity and are not looking for a specific style preference.

Textured Cakes- These designs are a

“Personally, I will focus on enhancing and refining the taste and texture of my cakes. I also believe subtle and simple cakes always look and taste better than overly extravagant cakes, and that is something I would like to focus on this year.”

Adnaan Shaikh, Pastry Chef, The Westin Hyderabad Mindspace Unique Shapes - Round tier cakes have been around forever and have seen their day.

I foresee more confections with architectural, structural and innovative designs that will have our guests asking, your baker actually made this? How? Vegan Wedding Cakes - In answer to the increasing demand for healthy options in cakes and certain dietary/allergic concerns, I will focus on vegan and gluten free cakes.

They involve certain new perspectives and I am totally inspired to bake them!

Modern Art/ Designs - From terrazzo to mosaic and Moroccan-inspired patterns, tile prints are one of the boldest wedding cake trends for 2020. Couples who want to make a statement with their wedding cake will love this trend, especially since it goes well with other eye-catching elements, like metallic foils, bright colours, and geometric accents.

Others will achieve the look by hand-piping or painting designs onto fondant icing.

Edible Floral / Hand Painted Cakes Techniques like pressing and crystallising edible flowers turns this culinary trick into an art; one that will transform your wedding cake into a blooming, flowery masterpiece. This cake trend is ideal for a modern wedding, to

rends are forever evolving, but wedding cakes are timeless. A celebration without a cake is incomplete in any event. As we head into the New Year, we look at the emerging trends in wedding cakes design, flavours, looks and textures.

We ask bakery chefs about the trendy cakes that will rule the wedding scene in 2020:

Top Wedding Cakes Trends to Look Out For in 2020

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Sandip Hazari, Pastry Chef, Bengaluru Marriott Hotel Whitefield

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on minimalism; the cake should not be overly garnished, should have neat and sharp angles, a clean finish and should not be more than two shades in colour.”

help create a natural and clean colour palette.

A misty, subtle touch of colour to add softness to a traditional white wedding cake.

Calligraphy Wedding Cakes - are one of my top four trending options. Wedding cakes personalised with either a romantic poem, special quote or phrase that means something to the couple and inscribed in a beautiful calligraphy font will give it more of a personal touch for the occasion.

Adnaan Shaikh, Pastry Chef, The Westin Hyderabad Mindspace I want to focus on new trends and exploring new techniques. I want to use modern and innovative technological twists to the wedding cakes I will bake in the coming year. I would like to experiment on 3D and floating cakes.

Chefs’ Focus - Savoury Satisfaction Sandip Hazari, Pastry Chef, Bengaluru Marriott Hotel Whitefield Personally, I will focus on enhancing and refining the taste and texture of my cakes. I also believe subtle and simple cakes always look and taste better than overly extravagant cakes, and that is something I would like to focus on this year.

Sidharth Bhardwaj, Executive Chef, Sheraton Hyderabad Hotel Gachibowli Cakes should be simple and should make an immediate connect with the wedding theme. In 2020, the main focus should be

It’s Spring - Floral Wedding Cakes

“Wedding Cake is a crucial subject of discussion these days. Couples spend time on planning and briefing us on their exclusive wedding cake as much as décor and food.”

Chef Ashish Kumar, Bakery Chef, Crowne Plaza New Delhi Mayur Vihar Noida

Sandip Hazari, Pastry Chef, Bengaluru Marriott Hotel Whitefield Flowers aren’t just for spring! They will be seen at next season’s weddings, in patterns, pressed, crystallised, glued or placed, but always edible.

We at Bengaluru Marriott Hotel Whitefield, decorate our cakes with edible flowers that are made with sugar and gum paste. There are various techniques we use to make different kinds of edible flowers, however,

Part of Lcomps Group Plot no. 182/63, Industrial Area Phase 1. Chandigarh (UT)- 160002 Contact no. 0172-4043645 Email: info@europeanfoods.in | www.europeanfoods.in Delhi Office: 809-A, 8th Floor, International Trade Tower, Nehru Place, New Delhi- 110019(India) | Phone: +91 7341112004 Bengaluru Office: Shed No. 40, 60 Feed Road, J.C. Nagar Main Road, Kuruubarhalli, Mahalakshmipuram | Bengaluru 560086 (India) | Phone: +91 8792636665, 9686576677 Chennai Office: New No. 04, Old No. 20, Selvarangarajan St, Velachery Road, Saidapet, Chennai 600015 (India) | Phone: +91 9940291114, 7341112013, +91 6283711913 Mumbai Office: 244-245, Master Mind 1, Royal Palms, Aarey Milk Colony, Goregaon East, Mumbai 400065 (India) | Phone: +91 7341112041

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nowadays we prefer making wafer paper flowers as they are lighter and look extremely elegant on our exquisite wedding cakes.

Sidharth Bhardwaj, Executive Chef, Sheraton Hyderabad Hotel Gachibowli I enjoy seeing and using flowers as decor on cakes. Most couples choose colours like white, peach and other pastel colours for cakes, however, new age chefs do not hesitate in using real flowers and displaying sharp colours in their cakes. A floral cake is always on the top of wedding cake list.

“I want to focus on new trends and exploring new techniques. I want to use modern and innovative technological twists to the wedding cakes I will bake in the coming year. Curating wedding cakes is an intricate and exciting task much like crafting a beautiful sculpture. This New Year will bring exciting new trends which will add an innovative dimension to the old-style wedding tier cakes. I would like to experiment on 3D and floating cakes.”

Adnaan Shaikh, Pastry Chef, The Westin Hyderabad Mindspace

“Theme wedding cake is very crucial for us. Choosing a wedding cake that best complements the décor and the theme of the wedding is extremely important as it is one of the most essential elements of the occasion.”

Jitender Awasthi, Junior Sous Chef, The Westin Mumbai Garden City

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Adnaan Shaikh, Pastry Chef, The Westin Hyderabad Mindspace Personally, I feel floral wedding cakes are an old style and outdated, but they never go out of fashion as they always seem elegant, classy and ideal for weddings. With modernisation and according to new trends, chefs should experiment with new structures and designs. I personally feel that the craze for floral wedding cakes will decrease gradually after the exposure to new trends and ideas.

Keep it Simple - Monochromatic Cakes Sandip Hazari, Pastry Chef, Bengaluru Marriott Hotel Whitefield Simplicity also returns, with cakes in a single colour to match the rest of the decoration. Yes, we agree as there are customers who prefer a specific colour combination or design that fits their wedding theme. A monochromatic cake fits in well in such instances and complements the décor and colour theme of the wedding.

Sidharth Bhardwaj, Executive Chef, Sheraton Hyderabad Hotel Gachibowli Monochromatic or colour blocked cakes are classic, never go out of style and have always been a preferred choice of wedding cakes. These cakes match well with wedding themes and can be customised in similar shades to match the décor of the wedding. Chefs can also be more innovative with the textures and visual effects of a monochromatic cake.

Adnaan Shaikh, Pastry Chef, The Westin Hyderabad Mindspace Absolutely. People have their own choices of planning their dream wedding, some like to have a monochromatic theme in their entire wedding while few like to keep it completely different. Theme weddings are a common

trend in weddings nowadays as people plan their décor, outfits and even the wedding cakes as per their theme which brings more appeal to the event especially while sharing on social platforms.”

Art Extravaganza - Hand Painted Cakes Sandip Hazari, Pastry Chef, Bengaluru Marriott Hotel Whitefield For art lovers! Watercolour style, with floral themes, animals, gradients, geometries - any design you imagine can be made by hand, an original and different trend that gives wedding cake an extra dimension. Nowadays, there are many cakes that are hand painted with gel colours. Hand painted cakes bring out an artistic feel and is the best way to make the cake and the occasion even more special!

Adnaan Shaikh, Pastry Chef, The Westin Hyderabad Mindspace Hand painted cakes are very intricate and require a lot of time, patience and artistic skills. They give an artistic touch to the wedding cake and some couples who love floral or nature designs go for hand painted cakes. It usually gives a very classy look and differs from the usual wedding cakes.”

Reinvented Classics - Cakes with Geometries and Mosaics Sandip Hazari, Pastry Chef, Bengaluru Marriott Hotel Whitefield Lines that form triangles, squares, rhombuses or pentagons, clearly the forms are fashionable, due to the fact that this element provides a futuristic and modern touch while minimalist and discreet, from the body of the geometric cake to hand-painted chocolate drawings.

The most primary techniques which we use in wedding cake with the help of geometrics is quilting. It fulfills the cake design in a subtle yet sophisticated way and brings out the finesse in a wedding cake.

Sidharth Bhardwaj, Executive Chef, Sheraton Hyderabad Hotel Gachibowli I would say that cakes with sharp and measured edges are the next big thing. The bakery industry is over exposed with round and square shaped cakes, and Chefs are now looking forward to cakes with designs that challenge and interest their minds. Chefs are exploring out of the box designs that break the monotony of a regular wedding cake.

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Adnaan Shaikh, Pastry Chef, The Westin Hyderabad Mindspace To contradict the soft, bohemian trends that we have talked about so far, we should mention the surge in popularity of the geometric wedding cake. Precise lines and immaculate detailing create the most striking, yet understated effect in decorations. 2019 has seen this trend and geometric and mosaics have been experimented with from the pattern of the icing, to the actual body of the cake. In this case, it really is all in the details.

Chefs’ Favourite Trends For 2020 Sandip Hazari, Pastry Chef, Bengaluru Marriott Hotel Whitefield I personally like Calligraphy Cakes, Brush Stroke Cakes and Ruffle Cakes because of their look and appearance.

Sidharth Bhardwaj, Executive Chef, Sheraton Hyderabad Hotel Gachibowli Dark cakes, Abstract design cakes and Textured cakes - These cakes will bring freshness to a wedding event and break away from the routine themes, leaving

guests all the more interested.

Adnaan Shaikh, Pastry Chef, The Westin Hyderabad Mindspace I would love the idea of using technology while creating one of my wedding cakes.

Like using lights or laser pop up messages, or maybe rotating tiers with the use of some technology.

Experimenting with different shapes of cakes will make the old style of round tiers fade gradually.

Thirdly, hand painted wedding cakes has been on my list and I am excited and looking forward to this trend.

“I would say that cakes with sharp and measured edges are the next big thing. The bakery industry is over exposed with round and square shaped cakes, and Chefs are now looking forward to cakes with designs that challenge and interest their minds. Chefs are exploring out of the box designs that break the monotony of a regular wedding cake.”

Jitender Awasthi, Junior Sous Chef, The Westin Mumbai Garden City The top three trends I foresee in the coming year are as below: Healthy Cakes: For couples who want to keep the essence of the occasion yet opt for a healthy cake.

Rustic Cakes: Rustic cakes have simplicity and an alluring charm of their own.

Designer Cakes: These cakes turn your basic wedding cake from simple to stunning.

Sidharth Bhardwaj, Executive Chef, Sheraton Hyderabad Hotel Gachibowli

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The Delicious Syrup of Substance M

aple syrup is definitely a product of Mother Nature and it has a very unique profile. It is a syrup, which is generally prepared from the xylem sap of sugar maple, red maple, or black maple trees. Although preparing this syrup from other maple species is also being done.

Maple syrup is a 100 percent natural sweetener.

It is perhaps the healthiest sweetener you can get and it tastes absolutely great.

Maple sap (comprising 98 percent water, 2 percent natural sugar and minerals) is extracted with a tap from the maple t re es , m a i n l y i n Ca n a d a a n d N o rt h eastern America (80 percent of the global production of maple syrup comes from the province of QuĂŠbec in Canada ) at the beginning of spring (mid-March to end of April).

The combination of freezing nights and warmer days triggers a chemical reaction that pushes the maple sap from the roots up into the core of the maple tree. Then, after maple sap is extracted, by a heating and

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boiling process, the water is evaporated from the sap and then the remaining thick sugary syrup is filtered. Result is the pure maple syrup that is savoured across the globe. The legend says that the native Americans were the first to recognise maple sap as a source of energy and nutrition. The maple syrup is infused with a unique flavour but the chemistry behind this flavour is still wrapped in enigma.

Healthy Option The health benefits of maple syrup are renowned. It has 54 disease-fighting antioxidants which together contains a n t i - c a n c e r, a n t i i n f l a m m at o r y a n d anti-diabetes properties. It has polyphenols that can help in keeping blood sugar levels in check. 100 percent pure maple syrup has sweetness of sugar without the side effects.

It is spruced with vitamins and

nutrients, and is gluten free.

Interestingly, compared to the other sweeteners like honey, cane sugar, corn syrup or table syrup, maple syrup always contains a higher rate of natural benefits.

For example, 60 ml of maple syrup contains 160 mg of potassium and 56 mg of calcium when 60 ml of honey contains 45 mg of potassium and 3 mg of calcium. Maple syrup contains also manganese, riboflavin and zinc. And it is lighter on calories than your average sweetener.

Grading Th e m a p l e sy r u p ca n b e differentiated by several g ra d es . M a p l e sy r u p i s graded as Light, Medium, Amber and Dark, depending at which crop stage the sap is extracted. The earlier stages provide lighter and more subtle taste of maple syrup and the later ones are darker syrup with more

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pronounced taste because of the presence of more nutrients in the soil in the preparation of the later stage maple syrup versions. The darker version of maple syrups which are endowed with a comparatively stronger maple flavour are generally used for baking or in recipes, while the lighter version of maple syrups are generally used directly as syrups.

Applications What makes the maple syrup an incredible product is its extremely wide range of possible applications in the food & beverage industry. Especially, in the bakery industry, it has numerous uses. It can be used in cookies, muffins, cakes, pies, bread, icing, butter cream, topping, glaze, pastries, meringue, macaroons, biscuits, etc. Maple syrup is often savoured with pancakes, waffles, oatmeal and porridge. It is not only used as a sweetener but also as a flavouring agent and as an ingredient in baking.

Maple syrup also has wide applications in the dairy industry as a top or / and bottom topping in yogurt, in ice cream, gelato, sorbet, or as a topping for frozen desserts.

The role of maple syrup in the confectionery

Dec-Jan ’20

industry also cannot be discounted. It is used in fudge, fondant, chocolate, truffles, dried crystallised fruit, in jams, granola bars, muesli, spread, nut mix, dried fruits, etc.

Maple fondant or chocolate maple syrup can be delectable options to explore. Maple syrup also has applications in alcoholic beverages, meat, fish and sea food and even in the cosmetics industry.

Besides myriad health benefits and applications across industries along with great taste, maple syrup is endowed with a long shelf life, which varies from 24 months in plastic jars to 48 months in glass bottles.

However, it should be stored in a fridge once opened. It would gladden the hearts of many bakery industry professionals in India to know that maple syrup is now available in India. n

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BAKERY REVIEW

True Blue Cheese

A

n c i e nt w i s d o m b e h i n d c h e es e making has never failed to amaze the modern consumers. Blue Vein cheeses also called Blue cheese is a generic term used to describe cheese produced with cow's milk, sheep's milk, or goat's milk and ripened with cultures of the mould Penicillium. The final product is characterized by green, grey, blue or black veins or spots of mold throughout the body. These veins are created during the production stage when cheese is 'spiked' with stainless steel rods to let oxygen circulate and encourage the growth of the mold. This process also softens the texture and develops a distinctive blue flavour. Blue cheese is one such wonder, edible in the concentrated milk segment.

The distinctiveness of blue cheese lies in its strong aroma. Some like the flavour and eat it whenever they get a chance. Some call it pungent and gradually acquire the taste for this protein rich coagulated milk.

The fame of blue cheese has withstood the test of time. But there is good news for cheese lovers who like the aroma less aggressive. Stilton, one of the popular varieties of blue cheese, comes with a less aggressive aroma as compared to Roquefort and Gorgonzola, the two other equally popular varieties of blue cheese.

Although some form of penicillium mold culture is added in the process, different varieties of blue cheeses come with their own unique blend. The European Commission has conferred a few cheeses ‘Protected Designation of Origin Status.’

W hi l e c he es es p ro d uce d o nl y i n t h e counties of Derbyshire, Leicestershire and Nottinghamshire of Great Britain can be sold under the name Stilton, Roquefort and Gorgonzola are produced only in France and Italy respectively. The mold spores

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leave seams of grayish blue, blue or green blue spots over the cheese.

Blue cheeses can be eaten with all kinds of food, such as starter, soups, salads, quiches, main dishes, side dishes, sweets and sweet red and white wines. It also goes well with crackers, crusty bread, or potato puree. It is even not very uncommon to see people relishing blue cheese on its own. But for that to happen, one has to develop the taste for it.

For preparing Stilton cheese, some acid forming bacteria, a milk clotting agent such as rennet and ‘penicillium roqueforti’ are added in pasteurised milk that are fed into an open vat. After the whey is removed and the curd drained next night, it is milled and salted in blocks. The curd is then fed into cylindrical sized moulds, which are then put on boards for natural drainage. The open flaky texture of the cheese is formed during these 5-6 days of natural drainage. The Stilton cheese is ripened for about five weeks at controlled temperature and humidity, after removing the cylindrical moulds. The blue veins appear in the ripened cheeses as air penetrates the pierced cheeses for the first time. While each cheese requires around 11 kg of curd, after two and half months when the cheese is readied to be sold, the cheese weighs around 8 kg.

Gorgonzola, believed to be the oldest of the blue cheeses, is made in the Piedmont and Lombardy regions of Italy from unskimmed cow milk. The name Gorgonzola comes from a small town near Milan by the same name. It takes around three to four months of ageing at low temperature before the cheese becomes ready for consumption. Metal rods are inserted into the cheese during the process for air to pass that creates the blue veining.

Roquefort cheese is prepared in the Roquefort region of France. The preparation process starts with the collection of ewe milk in large quantities, which are farmed in traditional manner. Milk is poured into the vat only after heating it at around 320 C. The milk is transformed into curd with the addition of ‘Penicillium rocqueforti’ and rennet. Rennet facilitates clotting of the milk. The curd is then sliced into small cubes before putting them into moulds.

The cheese is then adequately drained and salted before it comes out with its characteristic green vein. To store this premium cheese properly, it needs to be kept at the bottom of the fridge at 5-100 C. Ideally, the Roquefort cheese needs to be brought out from the refrigerator at least 30 minutes before consumption. However, the intense aroma of the cheese manifests only after an hour.

To keep the creamy characteristic of the blue cheese for a longer duration of time, one always needs to check the expiry date and handle it with care. In the Indian market, blue cheese is yet to realise its full potential. Although a few retail chains have lately shown interest in this flavoured variety of cheese, its popularity is restricted to the high end consumers of star rated hotels and restaurants.

The origin of Blue cheese has an interesting story. It is thought to have been invented by accident when a drunken cheese maker left behind a half-eaten loaf of bread in moist cheese caves. When he returned back, he discovered that the mold covering the bread had transformed it into a blue cheese.

Blue cheese tastes best when served with crackers, pears, raisins, fruit bread and walnuts. Crumble the cheese and melt it into sour cream, plain yoghurt or mayonnaise as a dressing. n

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O P E R A T I O N S

Equipment Pieces a Baker Must Have While baking skills and quality of products is what goes a long way in establishing a successful bakery business, one cannot deny the importance of the right kind of tools in producing delicious products

By Jyotismita Sharma

I

f you are thinking to start your own bakery for a long time, the best time is right now.

The Indian bakery market, irrespective of the condition of the economy, is growing at a healthy rate. Be it the biscuits segment or pastry, most bakery items in India are selling like hot cakes. According to a report

by IMARC Group, titled “Indian Bakery Market: Industry Trends, Share, Size, Growth, Opportunity and Forecast 2019-2024”, the Indian bakery market reached a value of $7.22 billion in 2018. The market value is projected to exceed $12 billion by 2024, expanding at a compound annual growth rate of 9.3 percent during 2019-2024, according to the report.

But to tap the demand for bakery products, one needs to be passionate about the business. More importantly, it is essential to understand the nature of the demand and produce such products that cater to that demand. Such demands may vary from area to area.

For example, if there could be demand for sugarfree bakery products in

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a particular area, customers in another area may crave for heavy sugar-loaded products. In yet another area, there could be demand for products belonging to both segments. While there are now bakery items which are valued in all parts of the country, every locality in a diverse country like India also has its own unique set of demands.

Understanding these area-specific demands would help a budding entrepreneur a lot.

The best thing about starting a bakery is that you do not need a huge amount of capital for this business, especially in this age of social media. There are examples of chefs who started their own business by posting images of their creations first on Facebook and later on other platforms such as Instagram and now TikTok. The following that they have on these platforms have helped them become successful entrepreneurs. Take for example the case of pastry chef Pooja Dhingra. She started her business with a phone in her kitchen about a decade ago. She is now a successful entrepreneur.

Founder and CEO of Le15 –

Cafe & Patisserie, Dhingra has over 4.1 million followers on Instagram. There are many such entrepreneurs in India who have leveraged the power of social media to connect with their current and potential customers.

While baking skills and quality of products is what goes a long way in establishing a successful bakery business, one cannot deny the importance of the right kind of tools in producing delicious products. Some of these essential pieces of equipment for bakery are: Oven: Of all the equipment, oven can be called the soul of a bakery. But you should purchase oven only after deciding what you will make because there are different types of ovens in the market. Whether you would need a conventional professional’s oven, a convection oven or any other type of oven would completely depend on the

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BAKERY REVIEW

kinds of products you want to produce. Each oven comes with its own advantages and disadvantages.

Mixers: Similar is the case with mixers.

Besides the countertop mixers, a good dough mixer and an emulsion blender could be extremely useful.

Dough Proofer: To make the dough-rising process simple, you need proofers which optimise heat and humidity. Proofers can be of great help as they contribute greatly in streamlining the production process.

B a kewa re : Yo u n e e d to p u rc h as e bakeware as per your need. But whether you purchase bread pans, muffin tins or cake pans, make sure you buy good quality products as the cheaper ones may easily dent or warp.

Smallwares: Besides the bakewares, you will also ned a lot of smallwares. And it is not just about the spoons, mixing bowls or spatulas. You will also need such essential items such as icing tips, pastry knives and flour sifters. Better make a list of all such items so hat nothing is missed.

Dough sheeter: Those who are planning to produce pastries, they may find a dough sheeter extremely useful as it can help them

Dec-Jan ’20

save a lot of time. This is because rolling out dough by hand generally takes quite a lot of time. Moreover, the dough sheeter will also help you standardise the process.

Work table: It is better to go for a wood top work table as it is often considered ideal for preparing tasks such as kneading dough and flouring.

Bread slicer: If the focus of your business is bread, better get a bread slicer which will help you present uniform slices quickly.

Besides, it will also help you save a lot of time.

Sheet pan racks: These racks allow the bakery items that you produce space to cool.

But you need to purchase these racks as per the space and capacity that you want.

Ref r i g e rat i o n : Th e i m p o rt a n ce of refrigeration in a bakery cannot be overemphasised. Key ingredients in a wide range of bakery products are cream, milk and eggs. All these products need refrigeration.

But you need to get the correct unit to fulfill your need.

Dry storage: You need proper storage for dry ingredients like flour and sugar as these ingredients form the foundation of a lot of bakery products.

Display case: The visual cues play a very important role in the success of a bakery. So it is better not to make any compromise on the display case. An attractive display can make the delicious items that you make look even more sumptuous.

It is, however, important to note that this is not an exhaustive list of tools that one would need while starting a bakery. What is important is to define one’s needs first and then purchase the essential items so that money is not spent unnecessarily on goods that find no use. So planning well, right from the beginning, is key to establishing a successful bakery business.

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BAKERY REVIEW

P R O F I L E

A Versatile Baker & Entrepreneur!

Aditi Handa, Chief Baker and Founder-Owner , The Baker’s Dozen Mumbai

A master of many trades, Chief Baker, Four grain Fanatic and FounderOwner of The Baker’s Dozen - Aditi Handa has been trained as a Psychologist, HR expert and a Baker! In short, an impressive concoction of skill sets drives The Baker’s Dozen, an establishment of artisanal bread without preservatives in Mumbai, India. After honing her skills at The French Culinary Institute (now International Culinary Center) in New York City, she decided to bring authentic artisan bread to India in the way it should be: genuine, healthy and affordable. A stickler for systems, Aditi has everything planned out in Excel, from baking times to email reminders.

With the help of ICC’s chef-instructors, she developed hundreds of bread recipes for The Baker’s Dozen; and has opened its outlet in Mumbai, Pune, Bangalore and Ahemdabad.

In an exclusive interview with Sharmila Chand, Aditi Handa talks about her work, brand, mantra for success and more …

What are the current hot trends in Indian Bakery industry?

The hottest trend right now is ‘EAT LOCAL’ i.e. using local ingredients and flavours.

This can range from Indian grains such as ragi, jowar, pulses or using fresh fruits and vegetables such as banana, apple, carrots etc. for cakes.

How did you become a Pastry Chef?

I first fell in love with baking when I was training to bake bread, at this point pastry did not interest me as much. In June 2015, 3 years after baking bread, I felt I wanted to train to be a Patissier. In Dec 2015, Chef Pascal from Le Cordon Bleu, Paris truly taught me the meaning of being a patissier and set me on my course. The magic of taking something as plain as flour and converting to beautiful cakes inspired me.

Who are your idols who inspired you?

The Baker’s Dozen brand has been e s t a b l i s h e d b y m a n y o rg a n i c BT L marketing efforts. Customer sampling, society activation events, local newspaper pamphlets, participation in food festivals etc. have to be done on a continuous basis to ensure top-of-mind recall of the brand in the mind of the consumer. We have also utilized social media to create a dialogue directly with prospective customers.

What is the USP of your brand/ products?

‘No Preservatives’ is the brand ethos of ‘The Baker’s Dozen’. All our products are made from scratch recipes, no premixes and are true to the technical origin of the product. As the name of the brand suggests, we believe in giving more to the customer whether it is in the quality or the ingredients, the significant effort required in baking or the passion coming through by the handmade nature of the product.

Growing up I idealized many famous people, most of them extremely successful.

Now at this point in life, I find it very inspiring to see an ordinary individual come up with an idea and slowly and gradually work on it and bring it to a level which gives her life a purpose and meaning. Real inspiration comes from the simplest things around you.

What are your hot selling bakery items?

How did you establish your brand/ outlet?

All my products are my children but no doubt one stole my heart. My first love is

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Our top selling items are coconut oats cookies, dark chocolate cookies, banana walnut cake, banana bread, four grain (sourdough) and our multigrain loaf.

Which is your personal favourite product from your collection?

the four grain. You have one slice and there is a no other slice of bread you will ever ask for. My 2nd love is the coconut oats cookie, they are irresistible.

What is the demand these days in Bakery?

Tasty, healthy and something very conveniently available in small trial-size packs.

What about the health quotient?

How do you take care of that aspect?

We don’t use any preservatives, premixes or artificial flavours. Most of our cakes and breads are also 100% whole wheat.

Use of fresh ingredients ensures optimum nutritional value of the product.

Your favourite tool and why?

This may sound simple but my absolute favourite tool in the kitchen is a bench knife.

It’s like an alternate hand. I can cut, shape, clean, pour… do everything with it!

What are the challenges a bakery chef has to face in his job?

A baker’s life means very heavy physical work which especially requires strong upper body strength.

It also means a lot of night shifts, which is extremely taxing on one’s life style.

A baker, on reaching Commis 1 or higher position, needs to learn how to plan production and especially learn to think 2-3

Dec-Jan ’20

BAKERY REVIEW

P R O F I L E

steps ahead whilst producing.

What do you like about your job?

My favourite part of the job is when I shape the dough or laminate the croissant; it’s a very peaceful time. Also, I really love planning at a plant level and to see how a small effort in planning can increase efficiency tremendously.

What you don’t like about your job?

Being an entrepreneur means I don’t get to bake as often as I would like since I also need to concentrate on other business aspects. That’s probably the biggest drawback.

What is your strength as a bakery chef?

I understand the value of precision and respect the exact steps to be followed whilst baking bread or a cake.

What is your working philosophy?

My work philosophy is all about efficiency and sustainability – do it perfectly and set processes so that it can be done perfectly every time, even under pressure.

What are you passionate about besides baking?

My twin sons - spending time with them is my most fun part of the day.

How do you like to de-stress?

Going on a holiday with Sneh (my husband) is my favourite way to de-stress.

Tell us about your journey as an entrepreneur?

An entrepreneur’s journey is filled with seldom highs and many lows. Hence, it needs to be a deep calling within oneself to be an entrepreneur to last it out. My journey has had its own twists and turns but my belief in the product and the brand love received from customers have ensured I soldier on!

Challenges you faced during your journey as an entrepreneur?

When one starts a business, there is no financial stability. Further, right from baking to managing our outlets, I had to do all of this at the beginning myself. No work is too small not to be looked at. Also, matching my passion as a baker with the market realities has been a learning curve. As a baker, I

might feel my product is the best but if the customer does not agree, I need to accept his feedback and adapt accordingly.

What are your future plans?

I want The Baker’s Dozen to be a national bakery brand epitomizing highest standard in quality and ensuring artisan & natural bakery products are easily available to anyone across India.

What are your dreams?

To make The Baker’s Dozen a gold standard for the Indian Baking Industry.

Lastly, what is your mantra for success?

I still have a long way to learn, but I feel an entrepreneur is constantly in problem-solving mode. Breaking any problem into small issues and gradually solving it step by step ensuring the answers are sustainable, is my mantra.

Anything else you wish to say?

My advice to fellow entrepreneurs in the baking industry – ‘Be true to the product and the authenticity will automatically get communicated to the customer.’

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P R O D U C T

P R E V I E W

Indian Stone Deck Ovens

The idea behind a pizza stone is to distribute heat evenly across the pizza base & other baked items to make it more crisp & tempting. The porous nature of the stone used to extract the moisture & make it more & more crispier. Stone holds the heat for a long time therefore highly energy saving. Akasa’s range of stone commercial ovens comes in five different models. Less of electricity is consumed. Elegant, compact with fine exterior steel finish, thermostatically controlled for better efficiency & accuracy.

Special imported device incorporated for safety of the product. Ideal for pizzas, garlic bread, patties, cookies, cooking meat, fish or toasting the surface of lasagna and many more delicacies. Outer body of the ovens having double insulation, keep the exterior surface cool. It is also has been incorporated with new improved high temperature gasket to prevent heat dissipation.

The ovens have seethrough toughened glass for the clear inner view.

Temperature goes upto 300 degree centigrade and the temperature of both the heaters can be set to different values enabling required grilled top and baked base.

The ovens are equipped with high quality thermostat. The bigger ovens has temperature indicator dial. The ovens are extremely user friendly with clear indicators and easy to clean.

AKASA akasaintl@gmail.com

Solution under one Roof

Mahto is one of the leading and oldest commercial kitchen equipment manufacturers, exporter, and supplier in India. Their in-house fabricating units and specialized skill creates a scope to develop refrigeration hardware and stainless steel items for business kitchens and other business and mechanical applications. Offering customization to products are the indication of their elevated expectations of workmanship and most recent innovation & attentive designing. With years of experience they are prepared to meet the specific needs of the food service industry in coming years.

The company was formed

by Chandan Singh, with more than 35 years of experience i n t h e f i e l d of K i tc h e n equipment business selling products for the brand name “MAHTO”. The company has group of talented and devoted craftsman’s and experts who are resolved to deliver brilliant hardware, relating to the specific needs of customers.

Their massive enthusiasm and enormous endeavors empower them to develop world class equipments.

Mahto Kitchen Care mahtokitchen@yahoo.co.in

BAKERY REVIEW

Commercial Kitchen EQUIPMENTS

Techmate Industries is among the top manufacturers, exporters, importers, wholesalers, retailers and suppliers of a wide assortment of premium quality pantry and baking equipments. The comprehensive range of products on offer under the ambit of Techmate Industries includes softy making machine, deck ovens, and food display counter among others.

The products on offer by Techmate Industries involve the usage of high quality raw materials and top-notch technology.

Here it deserves a mention that Techmate Industries is presently importing high quality fully automatic coffee machines, which

can be helpful for the coffee shops.

The products on offer by Techmate Industries are also well-known for their excellent performance, compact design, high mechanical strength, easy operations and minimal maintenance. The company has a sophisticated and sound infrastructure unit that has the capability to fulfill bulk orders.

Techmate Industries techmateindustries@gmail.com

Advancing Technology

Pride Equipment is one of the leading suppliers of commercial food service equipments for hospitality Industry in India. Its objective is to provide the best product and service to satisfy the needs of its clients. The company has been dealing in both imported and fabricated kitchen equipments and a wide range of F&B service items.

The professional team of the company has vast experience and In-depth knowledge of the hospitality industry.

It believes that advanced technological resources and a clear client-based focus are essential to meet the future demand of h o s p i ta l i ty s e rv i ce professionals. Its partners have an average experience of 22 years in the industry.

The company's mission is to distribute and manufacture top quality equipment & accessories for the food service industry, based on its experience, know-how, specialised manufacturing potential and market research.

Pride Equipment info@prideequipment.in

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

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

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Dec-Jan ’20

Dec-Jan ’20

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I nterview

BAKERY REVIEW

Thinking Out of the Box

Ashish Kumar, Bakery Chef, Crowne Plaza New Delhi Mayur Vihar Noida Committed to quality and creativity, Chef Ashish has been a passionate baker for more than a decade now. Armed with a professional qualification in Bakery and Confectionery from B.T.C. Pusa New Delhi, he has thoroughly enjoyed working with various well known brands in hospitality like The Claridges, New Delhi, The Park Plaza Hotel Noida, Clarion Collection Hotel New Delhi and Mosaic Hotel Noida.

Currently leading the bakery team at Crowne Plaza New Delhi Mayur Vihar Noida, Chef Ashish likes to prepare his products like pieces of art with sweet, meticulous confections. He has an eye for details and loves to use seasonal ingredients. Above all, he aspires to prepare at least one signature dish to wow his guests so that they round up their meal in a memorable style.

In an exclusive interview with Sharmila Chand, he talks more about himself and his work: What are the current hot trends in Indian Bakery industry?

What about the health quotient?

How do you take care of that aspect?

Bakeries today are not limited to just simple pastries and cakes. Chefs like to think out of the box and present exotic range of desserts. Creativity is taking a huge leap with interesting flavours and colours.

Social media is playing an important role in exchanging ideas. Today’s guests want camera-ready food; hence chefs have to be creative in taste, of course, but also in presentation.

There have been plenty of introductions of dessert hybrids in the market recently. In addition to these hybrids, there is a good demand for vegan, gluten free products, less cream desserts and low calorie desserts as well. The consumer market itself has grown in the aspect of more health oriented products. There are also other introductions of sweet and spicy desserts as well as sweet savoury items on the menu create a value addition as well.

How did you become a Pastry Chef?

Well it all started when I joined Hotel Management industry and I developed an interest towards bakery and I felt most passionate, lively and happy about the same.

Who are your idols, who all have inspired you?

I am always inspired by Abdul Wahid, Pastry Chef, Westin Gurgaon and Sanjay Bahadur, Pastry Chef, ITC Hotels.

What are your Hot Selling bakery items?

All our guests swear by the Chocolate Truffle Cake and Carrot Cake. In addition to our signature truffle cake, we are constantly experimenting with flavours from different regions which have been appreciated.

What is the demand these days in Bakery?

Health is taking a centre stage in the country where more and more consumers are choosing the healthier options and gradually the industry is also adopting practices to deliver to this trend. This is being done by moulding and using ingredients and creating offerings that are healthier.

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Your favourite tool?

My favourite tool has always been Chocolate Tempering Machine as it helps in utilising jacketed bain-marie bowl heating and incorporates a refrigerant compressor for cooling to allow for a perfect tempering of any type of chocolate or compound coating.

What are the challenges a bakery chef has to face in his job?

Creativity and imagination is a must for creating all kinds of sweets, and sometimes, other non-sweet desserts as well. This being said, this constant need for new, aesthetically pleasing and tasty desserts, where every little detail counts, is what makes competition such a challenge for bakery chefs.

Understanding the process of modern te c h n o l o g y : Th e p res e nt d ay b a ke ry industry has gone through a sea change in the range of bakery products and confectioneries. Modern bakery machinery and equipment are clearly the result of innovations and constant research that have revolutionised the industry. If one wants to survive in the midst of cut throat competition, it is important to adapt one to the changing trends, which is the firm

philosophy of leading chefs and bakers of the present times in the field.

Evolving Customer preferences: Over a course of time, guests have evolved in their preferences and are looking for more innovative concepts in bakery. That can be a challenge to constantly keep pace with the new ideas.

What do you like about your job?

Chef’s job is to present food in a manner that makes guest happy. A bakery chef is to take this to next level and make the customer’s experience memorable enough to set the tone for the guest’s day as the dessert is the last course of the meal.

What is your strength as a bakery chef?

My passion for my work is my core strength.

What is your working philosophy?

There is no shortcut to success. One must work with passion and commitment.

What are you passionate about besides baking?

I l ove re a d i n g b o o ks o n g e n e ra l knowledge and playing cricket.

How do you like to de-stress?

I prefer to de-stress myself by unplugging from work when I am at home and play with my kids.

What are your dreams?

To create a fun and productive work environment.

Lastly, what is your mantra for success?

Dream big and work towards it.

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