Bakery Review (Feb-Mar 14) Business Magazine for Bakery & Confectionery Professionals

Feb-Mar ’14

1

E D I T O R I A L

Publisher cum Editor

Rajneesh Sharma

rajneeshhammer@gmail.com

Associate Editor

Swarnendu Biswas Resident Editor

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

Hari Kumar. V Narender Kumar

Production Assistant

Mamta Sharma

Business Co-ordinator

Pooja Anand

Advertising Sales

Delhi: Debabrata Nath, Sumesh Sharma Mumbai: Rajesh Tupsakhare Subscription Sales

Dattaram Gangurde Director Sales

Sanjay Anand

Director Operations & Finance

Rajat Taneja

Editorial & Advertising Offices: Delhi:

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

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

E-mail: hammerpublishers@vsnl.net © 2014 Hammer Publishers Pvt. Ltd. No article can be reproduced in part or as whole without prior permission of the Publisher.

Bakery Review is a bi-monthly magazine, printed and published by Rajneesh Sharma on behalf of Hammer Publishers Pvt. Ltd., 1202, Pragati Tower, 26 Rajindra Place, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028.

Cakes have an enduring appeal, and they do appeal to all ages. They are not out of fashion in India despite the invasion of a range of exotic bakery products in the Indian bakery industry, during the recent times. However, cakes like all great things are changing with the times. These days, it would not be correct to categorise the shapes of cakes within the parameters of round, square and oval. These days across urban India one can find cakes in many innovative shapes, embodying innovative concepts and spruced with innovative ingredients.

The designer cakes where the creative ideas of the cake makers and the customers are reflected in fascinatingly edible concepts, are gaining currency across big cities of India. Nowadays, cakes shaped as castles, shoes, trains or wildlife are not that uncommon in the Indian bakery industry. In fact, your wild imagination or deep-rooted fascination now has the potential to be reflected in the image of cakes, through the baker’s or the Pastry Chef ’s imaginativeness and dexterity.

Moreover, the rising health consciousness in the urban Indian society has led to the popularity of healthy cakes. Organic cakes and sugarless cakes are becoming vogue. Bakers are now cutting on white flour and fat to help enjoy your cake and still keep the calories in check. The novel combination of ingredients in the cakes is a very much happening trend.

Besides, the themed wedding cakes and the cakes tailored for birthdays and different other festive occasions are also welcome realities. We have discussed some of the trends taking place in the cake segment of the Indian bakery industry, in our Cover Story.

Purchasing the right equipments greatly facilitates the success of bakery units. The equipments should be purchased while keeping in account of the bakeries’ finances and production capacities. The Business Story deals with some crucial bakery equipments and their usage, which are integral part of the modern day bakery industry. The promising bakery equipments’ market of India is also explored briefly.

The growing trend of market ascent towards premium biscuits is being discussed in our ‘Focus’ section, whose reasons can be found in increasing disposable incomes and change in lifestyles. The impact of health consciousness has brought in a range of healthy biscuits in the market, some of which are also being discussed in the feature. Then there is a brief article on the safety elements which the bakery business and its workers must adhere to. If the safety considerations are not being heeded, not only the bakery workers but also the entrepreneurs in the bakery industry are likely to suffer in the long-run.

These stories are complemented by a wealth of information, which are showcased through our news, events and report. We hope our readers would find the entire editorial package between the covers of this sleek looking magazine to be an interesting read.

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

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

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

2

Feb-Mar ’14

I N S I D E

16 COVER STORY

DEPARTMENTS

The Caking Trends

04

Events

10

News Scan

14

Report

30

Product Preview

32

Interview

22 BUSINESS Getting Equipped to Bake

26 FOCUS Classy and Healthy Bites

29 OPERATIONS Cover Pix: Dobla BV

Feb-Mar ’14

Safety in Bakery

3

E V E N T

BAKERY REVIEW

The Right Platform for the F&B and Hospitality Industry

F

ood&HotelAsia 2014 with Wine&SpiritsAsia 2014 to be held alongside, will be held during 8th th -11 April 2014, at Singapore Expo. The event is organised by Singapore Exhibition Services (SES). For the first time FHA 2014 and Wine&SpiritsAsia 2014 will completely use the capacity of Singapore Expo, by occupying all 10 exhibition halls and Max Atria.

Spanning a total of 100,000 sq.m. which will be an eight per cent increase in size from its 2012 edition, this will be the largest edition in the event’s illustrious 36-year-old history. FHA had humble beginnings in 1978, at the Hyatt Singapore’s basement car park, where 213 exhibitors from 13 countries/ regions took up only 4,000sq.m. Since then, the event which includes WSA, that was launched in 2010, has rapidly grown more than 25 times in size and witnessed a 13 fold increase in exhibitors. FHA 2014, the 19th edition of the event, will have 2800 exhibitors from 70 countries/regions and 54 group pavilions.

Offerings span across all aspects of the food and beverage (F&B) and hotel industry such as food products, bar and kitchen equipment and supplies, food processing equipment, hotel amenities, table ware and hospitality technology, among many others. With the internationality of the show, FHA sees visitors from more than 100 countries/regions each edition. The 2012 edition welcomed a record total of more than 42,000 trade visitors, an increase of 10.4 percent over that of the 2010 edition.

Stephen Tan, the Chief Executive of the show organiser SES said, “This year is a milestone for FHA and WSA as they together have completely utilised the available exhibition space of Singapore’s largest exhibition venue. Moving forward, the event will only continue to grow as new markets

4

in the region become more developed, and the demand increases.”

“Overall, FHA and WSA together delivers a comprehensive, holistic and meaningful event for the whole industry,” averred Tan, while pointing out that “Providing businesses with the latest innovations, new food products and unique amenities to choose from, as well as sharing ideas, knowledge and best practices will in turn translate to an enhanced experience for the consumers.”

“FHA and WSA provide industry practitioners with an exciting one-stop shop on the latest products, services and technology solutions from all over the world. The synergy of the two shows offers an excellent platform for networking and the sharing of best practices,” explained Margaret Heng, Executive Director of Singapore Hotel Association.

Prominent international exhibitors at the show include renowned local and international industry brands such as Bunn-O-Matic, Bravilor, Cimbali, Diedrich, Dilmah, Ebenezer, Empire Tea, Expolanka Teas, Giesen, illycaffé, La Marzocco, Nestlé, Rancilio, Santino Coffee, Santos and many more. In addition, the event will also host the FHA Barista Challenge and first-ever FHA Latte Art Challenge, alongside a number of courses, workshops and fringe activities.

The 19th edition of FHA will see the launch of SpecialityCoffee&Tea, bringing the total number of specialty shows to six. Set against the backdrop of a booming café culture, SpecialityCoffee&Tea will integrate all aspects of the industry in a single platform; featuring a comprehensive range of equipments, coffee beans, tea leaves and accessories from across the globe. SpecialityCoffee&Tea will play host to the FHA Barista Challenge and the first FHA Latte Art Challenge, while the Asian

Pastry Cup will be held in conjunction with Bakery&Pastry.

Ting Siew Mui, the Project Director of Lifestyle Events at SES said, “Rising affluence and changing lifestyles in the region has created greater demand for gourmet coffee. Perfectly complementing FHA’s five existing specialty shows, the launch of SpecialityCoffee&Tea throws a spotlight on the industry and highlights its development, and caters to the region’s booming café culture. In addition to the showcase at SpecialityCoffee&Tea, the visitors can also source from the unique offerings at HospitalityStyleAsia and Bakery&Pastry for all their café needs.” She added that “Overall, we have received much enthusiasm from international exhibitors wanting to get a leg into the regional market and great support from the associations who have come on board as partners.”

The FHA Culinary Challenge (FCC) will see the participation of 856 Chefs from all over the world. They will battle it out in the Individual Challenge, Dream Team Challenge and Gourmet Team Challenge sections.

Returning this year to the FCC is the National Team Challenge. Held once every four years, 11 national teams will compete here, but only the top three will qualify for the Battle of the Lion, with one emerging victorious Since 2010, WSA has been held alongside FHA to give it the space and distinction to grow into a premium trade exhibition of spirits and wines for regional buyers. To be spread across 5,000sq m, the WSA2014 will attract 200 exhibitors from 20 countries/regions, and seven group pavilions. The WSA2014 will have the most number of group pavilions as compared to its previous editions, representing the world’s top producing wine regions. Spain will be having the biggest pavilion. There will also be a series of talks and master-classes,

Feb-Mar ’14

BAKERY REVIEW

Feb-Mar ’14

E V E N T

5

E V E N T

highlighting wines from countries such as Austria, France, Italy and Spain.

Competitions at WSA 2014 will include the RIPE-WSA Cocktail Challenge as well as the WSA Wine Challenge. Entries from across the globe will be judged by a panel of Asia’s top wine buyers and writers for the WSA Wine Challenge. Awards for the winning wines will be presented at the first MAGNUM NIGHT, an exclusive networking event for the international wine scene, on 8th April 2014. The winning labels will also be displayed at an exclusive tasting lounge at WSA. For this edition of the event, the FHA International Conference will have more than 90 speakers and will focus on key

BAKERY REVIEW issues currently affecting the industry, the most important among them being the manpower crunch and the ways to ease it.

In view of this, the conference will feature a plenary session and an in-depth masterclass to provide the industry with practical solutions on how to deal with the manpower shortage.

Other topics which will be covered in the conference will include managing hotel operations and revenue optimisation strategies; managing F&B operations and food concepts; latest technologies for the hotel and F&B; food safety; covering the latest food regulations and contamination detection methods, and food product innovation and development.

HOSFAIR Guangzhou 2014: Leading International Exhibition for the Hospitality Industry

H

OSFAIR Guangzhou 2014— the 12th Guangzhou International Hospitality Equipment & Supplies Fair 2014, is slated to be a leading global show for hospitality, food service, and food & beverage industries.

The 12th Guangzhou International Hospitality Equipment & Supplies Fair will be held during 26th-28th June 2014 at Area A, China Import and Export Fair Complex, in Guangzhou, China. It is believed that this annual show will have an impressive display of the latest products and innovations pertaining to the hospitality industry.

The show will represent several sectors, which will be segmented under Hotel

EVENTS’ CALENDER Alimentaria 2014 31 March -3 April 2014 Fira de Barcelona, Spain www.alimentaria-bcn.com HOTELEX 2014 31 March -3 April 2014 Shanghai New International Exhibition Center, China www.hotelex.cn Wine & Gourmet Japan 2-4 April 2014 Tokyo Big Sight, Tokyo, Japan www.wineandgourmetjapan.com Food & Hotel Asia 2014 (FHA 2014) 8-11 April 2014 Singapore Expo, Singapore www.foodnhotelasia.com SIAL China 2014 13-15 May 2014 Shanghai New Intl. Exhibition Center, China www.sialchina.com NRA Show 2014 17-20 May 2014 McCormick Place, Chicago, US www.restaurant.org Thaifex- World of Food Asia 2014 21-25 May 2014 Impact Exhibition and Convention Center, Thailand www.worldoffoodasia.com HOSFAIR 2014 26-28 June 2014 China Imports & Exports Fair complex, Guangzhou, China www.hosfair.com Thailand Retail, Food & Hospitality Services 2014 24-27 July 2014 Hall 103, Bangkok International Trade & Exhibition Centre (BITEC) www.thailandhoreca.com/

Equipment & Supplies and Food & Beverage. The sectors will include food service, kitchen equipment, hotel furniture, freezing equipment, tableware & accessories, clean and laundry, interior supplies, intelligence & POS systems, hotel lighting, hotel textile, wine & spirits, ice-cream, canned & processed food, coffee & tea, bakery products and dairy food. The 12th Guangzhou International Hospitality Equipment & Supplies Fair is expected to keep the visitors up to date with the key trends across hospitality sector in Asia.

HOSFAIR Guangzhou 2014 will have concurrent events like Guangzhou International Coffee Carnival and (Barista) Latte Art Championship, 2014 Cocktail Open Bar Operation and Champion Bartenders Show.

Here it deserves a mention that the 11th Guangzhou International Hospitality Equipment & Supplies Fair (HOSFAIR Guangzhou 2013) was held during 27th -29th June 2013 at China Import and Export Fair Complex, across Hall 1.1-5.1. The show garnered excellent suppliers and purchasers from the hospitality industry, all across the globe. The event was spread across 63,000 sq m exhibiting space, and attracted 1308 exhibitors.

During the-three-day show, 61,088 trade professionals gathered from more than 70 countries and regions.

6

Fi and Hi India 2014 29 Sep- 1 October 2014 Bombay Exhibition Centre, Goregoan East, Mumbai www.foodingredientsglobal.com/india/home IH Expo 2014 + F&B Pro 12-14 September 2014 Expo Grounds, Near Panaji, Goa www.trinityworld.biz The 3rd Shenzhen International Hospitality Equipment & Supplies Fair 14-16 October 2014 Shenzhen Exhibition Centre, Shenzhen, China www.szhosfair.com SIAL Paris 19-23 October 14 Paris Nord Ville Pinte, Paris www.sial.fr

Feb-Mar ’14

Feb-Mar ’14

7

E V E N T

BAKERY REVIEW

Aahar 2014: Fostering Business, Disseminating Information

A

ahar 2014, the international fair on food and hospitality in India, was held during 10th-14th March 2014, at Pragati Maidan, New Delhi. This was the 29th edition of Aahar. Aahar 2014 was demarcated into two separate and concurrent exhibitions. They were ‘Hospitality India,’ which covered hotel & restaurant equipment and supplies and ‘Food India,’ which covered food and processed food products, food processing & beverages.

The trade event having significant influence for the food & beverage and the hospitality industry was organised by India Trade Promotion Organisation (ITPO), which is the nodal trade promotion agency of the Government of India, and was supported by the Ministry of Food Processing Industries,

Concerns of Hospitality Industry’ and ‘Food Regulations in India.’

Aahar is widely regarded as the largest food and hospitality specialised event in South Asia. In this year’s edition of Aahar, around 768 leading companies from India and abroad took part. Overseas participation was from Austria, Canada, China, Denmark, France, Germany, Indonesia, Italy, Malaysia, Poland, Spain, Sweden, Turkey and UAE. The fair attracted 21186 business visitors. Apart from this number, VIPs, foreign trade delegations and diplomats also visited the fair.

Fruits and vegetables, dairy products, meat and poultry products, other processed food products besides dairy products, bakery products, non alcoholic beverages, alcoholic beverages,

Government of India, Association of Resource Companies for the Hospitality Industry of India(ARCHII), Hotel & Restaurant Equipment Manufacturers’ Association of India(HOTREMAI), All India Food Processors’ Association (AIFPA), Food and Hospitality Support Association of India(FHSAI), Forum of Indian Importers(FIFI), and Agricultural & Processed Food Products Export Development Authority(APEDA). The event was inaugurated by Rita Menon, Chairperson and Managing Director, India Trade Promotion Organisation (ITPO).

The mega event was held across Hall Nos. 6, 7 to 12 A, 14, 15 & 18. Aahar 2014 was held from 10 am to 6 pm during the above-mentioned days, and on the first four days the trade fair was meant exclusively for the business visitors. On the final day of the fair that was on 14t h March, the fair was open for the general public during 2-6pm. The event was spread across 44,000 sq. mt. of gross exhibition area.

For this year’s edition of Aahar, ITPO introduced a new segment for organic foods and cheese along with its regular segments that is ‘Food India’ and ‘Hospitality India’. Aahar 2014 was also supplemented with concurrent events such as ‘Culinary Art India2014 Competition’, ‘Indian Biscuits & Confectionery Congress2014’, seminars on ‘Environment

food ingredients, food preservatives, chocolates and other confectionery products, bakery and confectionary equipment, crockery/cutlery/chaffing dishes, kitchen equipment, food processing and packaging equipment, farm equipment and supplies, air & water pollution control equipment & accessories, a range of housekeeping solutions were only some of the impressive range of products and equipments which were showcased at the show.

The recently held event attracted a galore of overseas & Indian buyers, importers & wholesalers, besides overseas trade delegations, policy makers, media persons, suppliers and hoteliers among others. The trade fair not only facilitated many players in the food & beverage and the hospitality sector across the globe to enhance their business potential through participation in the show, but also afforded opportunity to gain insight on new trends and equipments, which could help many industry players to stay abreast with the times and thereby benefit their business or career prospect in the long-run.

Rita Menon expressed that Aahar had achieved international standards in terms of logistics and services. She presented the awards to the participants on excellence in display and design.

She also informed that the next edition of Aahar, which will be the 30t h edition of this institutionalised B2B event, would be hosted with new facets from March 12 -16, 2015 at Pragati Maidan. In his welcome address, Malay Shrivastava, Executive Director, ITPO, said that Aahar fair is a signature event of the food processing and hospitality industries. He pointed out that most of the participants did evince their interest to participate in the next edition of the fair.

8

Feb-Mar ’14

E V E N T

Feb-Mar ’14

9

N E W S

S C A N

BAKERY REVIEW

The Brew Could Become Puratos India Launches Dearer Two New Products at Though the coffee Aahar 2014 café market is getting crowded, but still the price of coffee is expected to go costlier in the coming months, as the drought in Brazil is increasing the bean prices. In such a scenario, the cafes and restaurants which source exotic beans for their coffees and coffee-based concoctions are likely to increase the prices of their brew offerings. And it has not helped that sugar and milk prices have also gone up in the recent past.

K. Ramakrishnan, the President-Marketing, Café Coffee Day said that sharper price hikes of Café Coffee Day products as compared to the Café Coffee Day’s usual price hikes of products on April of every year is on the cards. However these proposed price hikes at CCD are perhaps not much due to the increase in coffee bean prices in abroad as Café Coffee Day sources lots of beans from domestic market only, but more due to the increase in other raw material prices like that of milk.

However, other coffee café chains like Costa Coffee and Coffee World are not in price hike mood in the near future despite hikes in raw material prices.

/50 9 ` 1O n l y

Puratos India introduced two new products at Aahar 2014, the TegralPuravita Whole Wheat Bread and the Carat Coverdark Compound. Here it deserves a mention that Puratos India is a subsidiary of Puratos, which is a globally renowned company engaged in developing and supplying fine ingredients to the bakery, confectionery and chocolatier markets for the last 80 years.

Dhiren Kanwar, Country Head, Puratos India explained, “We are here to make a difference to the industry and to our customers, by helping add value to their businesses. This year we have launched two new products at Aahar 2014.TegralPuravita Whole Wheat Mix is a 100 percent whole wheat mix, and the Carat Coverdark Compound chocolate is a high quality range of compound chocolate for the professionals, especially for the preparation of Ganache.”

“On the corporate front, Puratos India will be launching two new innovation centres in the coming year, one in Delhi and another in Bangalore. We will thus be focussing on training and development of our customers in order to help them grow their business and become more profitable,” Kanwar pointed out.

Parle Products Comes with Rusk Parle Products has recently announced the launch of Parle Rusk. These crispy and crunchy toasts are enriched with cardamom. It can be an ideal snack with a warm cup of tea. Rusk is known to be popular among the masses and Parle Products envisages to further build on this connect.

Shalin Desai, Group Product Manager, Parle Products said, “Rusk is a big category in India; readily available in local bakeries across the country. Currently the market is largely dominated by unorganised players. Within the organised sector also there is just a single national player monopolising the market. We see this as a big opportunity to offer the finest quality product which our consumers will relish.” Parle Rusk is available across India in a pack size of 200 gm, priced at Rs.25. The packaging of the product has a contemporary look, which can give it a distinctive and attractive place on every shelf.

10

Feb-Mar ’14

Feb-Mar ’14

11

N E W S

S C A N

Amul Dairy’s MD to Head Indian Operations of Lactalis Rahul Kumar Srivastava, the Managing Director of Amul Dairy is going to head the Indian operations of France-based Le Groupe Lactalis, in Chennai.

Here it deserves a mention that Le Groupe Lactalis is the world’s largest dairy group, and it has recently made an entry into the Indian market.

The French dairy major which has an 80-year-old legacy has operations spanning across 70 countries.

Kumar has been the Managing Director of Amul Dairy for 11 years. Prior to his tenure as the Managing Director with Amul Dairy Kumar worked with the Gujarat Cooperative Milk Marketing Federation (GCMMF) for 11 years.

GCMMF owns and markets the nationally renowned Amul brand. Amul Dairy is a member union of GCMFF.

BAKERY REVIEW

Del Monte Comes With a Range of Flavours In its sixth year of participation at Aahar, Del Monte reinforced the brand’s commitment towards the fast growing B2B segment by adding a wide array of high quality food products and ingredients focused at catering to the needs of multi cuisine restaurants. The array of products unveiled by Del Monte at Aahar 2014 included appetisers, sauces

and desserts. Del Monte, a leading brand in processed food and beverages, introduced a new range of tantalising sauces for the B2B market, at Aahar 2014.

These newly launched sauces by Del Monte can help the restaurateurs to come up with authentic and delicious Chinese dishes for their patrons. The newly launched sauces are Red Chili Sauce, Schezwan Sauce, Green Chili Sauce, Green Chili Vinegar, Red Chili Garlic Vinegar, Sweet Chilli Sauce, and Oriental Sauce among others.

Commenting on Del Monte’s foray into the Chinese cuisine segment, Yogesh Bellani, CEO, FieldFresh Foods Pvt. Ltd. said, “With the addition of Chinese sauces to our portfolio we aim to serve as a one stop shop for food solutions to the diverse needs of multi cuisine restaurants.” Here it deserves a mention that FieldFresh Foods Private Limited is a joint venture between Bharti Enterprises & Del Monte Pacific Limited.

The sleek Del Monte stall was modeled on the lines of a self service restaurant showcasing its diverse food solutions across appetisers, main course and desserts. Del Monte has also reinvented its existing pasta sauce range with new Italian pasta shapes. The appetiser section of Del Monte at Aahar 2014 included wraps and rolls made with the range of Del Monte dips and spreads, nachos with salsa, and French fries accompanied with sauces. Del Monte also presented its range of new dessert sauces with ice cream and scrumptious canned fruits, which can add a twist to everyday desserts.

12

Feb-Mar ’14

N E W S

BAKERY REVIEW

S C A N

The End of a Great Innings Vinita Bali will be stepping down from the position of Managing Director of Britannia Industries with effect from 31st March 2014. Varun Berry, who is the Chief Operating Officer of the company, will succeed her. This change of guard is in line with the succession plan which was introduced by the company last year. However, Vinita will continue to serve on the boards of other Wadia Group companies such as Bombay Dyeing, Bombay Burmah Trading Corporation and Go Airlines (India) Limited, and would continue to be associated with Britannia Nutrition Foundation.

Vinita joined Britannia Industries in 2005 and during her illustrious tenure, first as the CEO and subsequently as the

MD, the company’s revenues escalated from Rs. 1510 crore in 2005 to Rs. 6185 crore in 2013. One can say that during the period with her at the helm of affairs at Britannia Industries, the company’s revenues rose more than three times.

But during the same period, the net profit of the company increased only from Rs.149 crore to Rs. 259 crore, as the company had to tackle high costs, and also competition from its established rivals and also from the new entrants in the business. In 2005, Vinita became the first woman to head a major consumer goods company in India.

Post retirement from her role with Britannia Industries Vinita will pursue a number of roles in corporate and

ITC Foods Launches Sunfeast Farmlite Health Biscuits ITC Foods has introduced Sunfeast Farmlite for the Mumbai market. These healthy biscuits are endowed with oats and wheat fibre and come in two variants, which are Sunfeast Farmlite Oats and Almonds and Sunfeast Farmlite Oats and Raisins.

These biscuits are priced at Rs.50 for 150g pack. One can find these biscuits across supermarkets and retail stores in Mumbai.

While talking about the company’s entry into the health biscuits segment, Chitranjan Dar, Chief Executive Officer, ITC Foods Division, said, “Sunfeast has premium presence in the Indian biscuits market. With Sunfeast Farmlite, we have entered into the health biscuits segment.” The product meets the needs of today’s consumer preferences as it covers health with taste. ITC is presently keen to tap the cream biscuits and cookies market. Both cream biscuits and cookies market are showing healthy growth in India.

Feb-Mar ’14

development sectors. By her own admission she chose to retire from the position of MD of Britannia Industries because she was clear that she “wanted to do something different during the next 20 years.” She added that she was moving from one fulltime role to many fulltime roles.

Mother Dairy Raises Prices For the Delhi-NCR region, Mother Dairy has increased its prices of milk by Rs.2 per litre across all its variants of milk. This price rise has been effective from the beginning of February and the reason for the price hike is the rise in milk procurement prices during the past few months prior to the price hike. The recent price hike, according to the company, will ensure sustained availability of milk in the market. According to the company, 80 percent of its sales proceeds are directed towards milk procurement. Mother Dairy previously raised milk prices in the Delhi-NCR region in the recent past, that is in October 2013.

For the Delhi-NCR market, Mother Dairy’s full cream milk’s price has been raised from Rs.44 to Rs.46 per litre, whereas its price of toned milk has been enhanced from Rs.34 to Rs.36 per litre. The price of the double-toned variety of Mother Dairy’s milk has been increased to Rs. 32 per litre, for the Delhi-NCR market. Mother Dairy’s milk which is not sold in packets is now costing Rs.34 per litre for the Delhi-NCR market.

Milkfed, which sells its products under the brand name of Verka, Reliance and Vita have also increased their prices of milk in Chandigarh, in the recent times. Both Mother Dairy and Amul have increased their milk prices in Mumbai.

The effects of these increase in milk prices are likely to be seen in the prices of the milk products too, in the future. Here it deserves a mention that Mother Dairy is the largest milk supplier in the Delhi-NCR region and it sells about 30 lakh litres of milk on a daily basis, on an average, across Delhi-NCR.

13

R E P O R T

BAKERY REVIEW

The Growing Market for Bakery Products

T

he market research report titled ‘Bakery Industry in India (Bread, Biscuits and Other Products) – Present & Future Prospects, Market Size, Statistics, Trends, SWOT Analysis and Forecasts (Upto 2017)’ released by Niir Project Consultancy Services, provides a comprehensive analysis on Indian bakery industry, covering detailed reporting of the bread and biscuits sectors in India.

Indian bakery industry is one of the biggest sections in the processed food industry of the nation and it has undergone a massive change majorly on account of changing perception of bakery products and evolving consumer tastes in the country.

Rising urbanisation and growth in the disposable incomes of the Indian population have proven to be a magnet for international bakery chains owing to which the sector has seen an influx of foreign bakery companies foraying into India, which in turn has helped in improving the quality of Indian bakery products.

The report elucidates the structure of the Indian bakery industry, its classification in various products (biscuits, breads, cakes, pastries, buns and rusks) and then provides a categorical overview of bread and biscuits sub-sectors.

The report provides an expansive market analysis of the Indian bakery sector by covering areas like growth drivers, trends prevailing in the industry as well as comprehensive SWOT analysis of the sector. The report identifies growth factors of the industry as changing perception of the bakery products coupled with changing lifestyles of the Indian population.

According to the report, the consumption of bakery products was originally not in the Indian culture; however with changing eating habits of the people and with rising western influence on food consumption patterns, bakery products today have got takers from all age groups in the country. The report notes that rising preference for premium biscuits category is another factor that will contribute towards the volume growth for the industry.

In India, like everything else, the biscuits industry too is going through a transition. The report states that the glucose segment has been losing its share in the country to categories like cookies and cream biscuits, which are growing at a much higher rate than the overall biscuits sector in the country.

Also the industry has been experiencing fortification of the bakery products in order to satiate the burgeoning appetite of the ‘health conscious’ Indians. A plethora of healthy products has been launched in the bakery segment and they are gaining popularity at a high rate. Mounting presence of bakery chains has further triggered the growth in the bakery sector in the country.

Several international bakery chains have entered in India, which recognises the potential of the Indian bakery industry.

14

Trends that have been gaining ground in the Indian bakery sector are e-retailing of the bakery products, aggressive expansion plans of the incumbents as well as technological and ingredients’ advancement. Bakers in the country are also bringing innovation and advancement in the technology and ingredients they use.

The report presents a promising picture for the Indian bakery industry. Large Indian population, abundant supply of raw materials and low capital requirements are some strengths of the bakery segment in India. The country is among the top producers of key raw materials for the bakery industry which puts the sector in the sweet spot.

However, the challenges for the Indian bakery industry are also many. The report points out that the sector faces challenges in the form of raw material fluctuations, high taxation as well as for its unorganised nature. Industry’s raw materials being agricultural in nature are exposed to seasonal fluctuations in terms of availability and price movements. Rising competition in the Indian bakery sector due to low capital requirements and high growth rate of the sector is another impediment faced by the industry.

But according to the study, even after such challenges, the Indian bakery industry has opportunities galore. Low consumption of bakery products in the industry and spurt in the organised retail in the country are some of the biggest opportunities for the bakery players. Rising incomes as well as emergence of new middle class segment will also be key factors in the growth for the Indian bakery industry. Indian bakery segment is already in a favourable position with high rural penetration of its products which will help it tap the Indian rural consumption boom.

The report also scrutinises the demand supply scenario of the Indian bakery industry with projections of important numbers covering the overall Indian bakery sector as well as the biscuits and bread segment. The report provides a succinct view on the foreign trade of bakery products. It captures the current market size of the Indian bakery sector as a whole together with bread and biscuits segment, coupled with forecasts for the next five years.

Today there is a constant effort by the bakery players in the Indian bakery industry to innovate their product line to match up to the Indian palate. Driven by evolving perception of bakery products in India, consumption boom in the nation and changing consumer preferences, the study has estimated that the Indian bakery industry will touch approximately Rs.483 billion during the next five years.

Feb-Mar ’14

Feb-Mar ’14

15

C O V E R

S T O R Y

BAKERY REVIEW

The Caking

Trends

Cakes can bring joy not only on the faces and minds of children but of all age groups. Cakes are one of the few food products which have universal appeal across geographies, classes and age groups.

These baked creations have undergone changes over the years, in keeping with the changing tastes of the people and the innovative spirit of the Pastry Chefs who have endeavoured to come up with something new.

We have passed those days when the images of cakes in India were confined to round, square and oval. Your good old round cake has acquired different fascinating shapes ranging from Barbie Doll to car to even Jesus Christ’s crib. Wonder Woman and Superman are just two comic book superheroes currently inspiring cake decorators around the globe. Ashok Malkani takes a look at the changing trends in the cake creations in the country.

16

Feb-Mar ’14

C O V E R

BAKERY REVIEW

S T O R Y

C

akes are an integral part of the bakery industry and also of various celebrations. Cake is one of the few food products whose appeal has not diminished in India over the years, despite the arrival of many fancy food products in the Indian F&B space during the recent times.

However, despite being classic cake is getting post-modern too. Though they still taste as great as before, or perhaps even better, their shapes and content are undergoing remarkable changes.

Have Your Cake…

Cakes today have assumed new dimensions and the Pastry Chefs in India are conceiving and creating new types of cakes; with novel icing decorations and novel ingredients. Furthermore, designer cakes where imagination of the cake makers and the customers are reflected in the form of customised and often innovative edible concepts are becoming vogue in big cities of India.

In fact, in some select classes in the big cities of India, how a cake looks is becoming as important as how it tastes.

During the recent years the popularity of aesthetically decorated cakes has experienced a marked enhancement in urban India. Cakes have assumed new shapes. Recently, Pastry Chef Manoj Painuly from DoubleTree by Hilton Hotel Pune - Chinchwad had created a cake which resembled a palatial house. One didn’t know whether to eat it or have it.

While looking at that creation in admiration, this writer recalled the words of the author C. Joybell C. She wrote:

“Cake is happiness! If you know the way of the cake, you know the way of happiness! If you have a cake in front of you, you should not look any further for joy!”

flavours of cakes. Emphasising on the flavours and ingredients facilitate the cake makers to explore and create their own style.

…and Eat it Too

One can say the cake business in urban India is buzzing with innovations. And innovation comes well with cupcakes.

According to Chef Manoj, “Innovations are best when it comes to cupcakes.

Irrespective of what the occasion is, cupcakes can be used to express the emotion and add up to the feel of a place.”

Pastry Chef Shashi B Gopal of The Westin Hyderabad Mindspace concurs with Manoj. He informs that cupcakes are being “continually innovated by the Chefs based on the trends around the world.”

Pastry Chef Jitendra Upadhyay from Courtyard by Marriott Pune Chakan shares the general opinion among Pastry

Furthermore, the growing trend towards healthy eating in urban India has influenced the creation of cakes too.

Health consciousness has made Pastry Chefs adopt methods to enable cake lovers eat their cake and yet take care of their calories.

Pastry Chefs have improved the health profiles of the truly decadenttasting chocolate cake recipes by cutting back on white flour and limiting the use of full-fat ingredients. These healthy substitutions are geared to satisfy the often ageless chocolate cravings.

One of the major focus of the changing cake trends in the country is going to be the different fillings and

Feb-Mar ’14

The Popularity of Cupcakes

17

C O V E R

S T O R Y

Chefs that cupcakes are still popular among Indian consumers of bakery products, and will continue to be the favourites for some time to come. He affirmed, “In my opinion, the cupcakes are still very popular amongst the kids and ladies. A mere sight of a cupcake can still bring a sparkle in the eyes of kids.

Also these days, cupcakes have evolved in many ways; their presentation and contents have changed to make them more attractive. Having said that, I also think that while cupcakes still hold their rightful place there are other cakes that have grown in popularity. For example, Cronuts which is a hybrid of a croissant and donut and are garnished in various ways. Similarly, there is Cragel which is a mix of croissant and bagel.” Cupcakes can transport one to one’s childhood, and can cater to various moods, which perhaps have made them the part of the happening cake trends in the country.

Changing Shapes of Cakes However, in the cake business in India, like in everything else in this country, tradition and modernity do co-exist. As far as the shapes of cakes are concerned, Chef Shashi feels that the round shapes are still the most popular. “The traditional circular cakes always come across as the most popular in the Indian context. There may be many other shapes but nothing beats the tradition of a round cake,” he opined.

“Presently, the trend is such that each individual has his own special preference when it comes to the shape. Heart, dome and hexagon shapes are some of the famous shapes for cakes. The round, square and rectangle shapes are ‘classical,’ and many guests also prefer to stick with

18

BAKERY REVIEW a statement. We can make cakes with endless forms and shapes. We have had cakes in shapes of dolls, pirate ships, castles, peacocks, CD player and so on.

There is really no limit to what you may achieve with skills and creativity,” affirmed Chef Shashi. Yes, in the case of ongoing cake revolution in urban India, the skills and creativity of the Pastry Chefs are getting the opportunity to cross all limits.

Special Occasion Cakes

Shashi B Gopal

these,” he added.

Chef Manoj agrees with this view.

“The classic traditional round cakes have been popular with the people since years.

However shapes like rectangle and heart go well during occasions.”

“We now have designer cakes displaying bikes, bouquet of roses, a scenery with mountains, expressive faces, etc. These days the novelty of cake shapes has a vast variety,” expressed Chef Manoj.

Chef Jitendra however differs about the stable popularity of the round shaped cakes in India. He averred, “Though round shaped cakes have been a rage in the earlier times, these days most of the Pastry Chefs are looking at innovation.

With the facility, technology and expertise in the market today, we all want to break out of our mold and bake something different. We at Courtyard Chakan always try out new and different shapes of cakes like figurines, abstract, etc.”

“It has become a specialty of Courtyard Chakan to bake interesting cakes for every occasion. The best part of being a Pastry Chef here is that there is no limitation when it comes to creativity.

One can try any shape. But the bottom line is that the appearance or look of the cake has to be aesthetic,” elaborated Chef Jitendra.

“Cakes shaped as purses, shoes, jewellery, mannequin, etc. are only some of our creations. Besides these we have come up with some exciting naughty cakes,” pointed out Chef Jitendra.

“The different shapes of cakes in the market cannot really be confined to

However, the prevailing and futuristic trends in cakes in urban India are not expected to be confined to novelty in shapes or healthy ingredients.

One of the important trends in the realm of cakes in urban India is creating differently special cakes for different occasions like birthday, weddings, Diwali, Christmas, etc. Among the special occasion cakes, the birthday cakes are perhaps the most popular in urban India.

And birthday and other special occasion cakes have the room to lend themselves to different innovative shapes and concepts, thereby linking one trend to another.

In fact, today there are cakes tailored for various occasions, ranging from birthdays to weddings to festive occasions like Christmas, Diwali, etc.

Personalised theme cakes on birthdays of kids are gaining currency. “Personalised themed cakes on cartoon characters, kids’ favourite actors, dolls, toys that play the music are some of the creations that we have come up with. These different shaped cakes in a variety of colours make the children’s birthdays special,” explained Chef Manoj.

Manoj Painuly

Feb-Mar ’14

Feb-Mar ’14

19

C O V E R

S T O R Y

Chef Manoj avers that birthday cakes are most popular, particularly with the children. He added, “Children are more enthusiastic about their birthday cake than anything else. And we make all efforts to make them special.”

Like Chef Manoj, Chef Shashi too is of the opinion that birthday cakes are most popular among special occasion cakes. “We find a lot of birthday cakes to be popular…especially with the kids. We endeavour to come up with something innovative that will please them like cakes in the form of dinosaurs, Barbie doll, etc.

The current trend is to do theme parties for the birthdays. So, we try to ideate our cake innovations based on the themes,” explained Chef Shashi.

Chef Jitendra disclosed that he likes to work on birthday cakes. “I find it exciting to work on personalised birthday cakes, may it be for a child or a boy or a father or a granny,” he stated while adding that “Cakes based on animated characters are very popular among the kids. Also cakes with superhero figurines are a favourite amongst kids. Young girls also love to have their cakes in the shape of Barbie doll and fairytale themed.”

Wedding cakes are other special occasion cakes which have considerable scope for experimentation. “We also have many multi–tiered wedding cakes that are usually theme based,” Chef Shashi proffered.

Chef Jitendra told that people were preferring traditional wedding cakes or tiered cakes as far as their choices of wedding cakes go. He said that he hadn’t received any request for a themed cake for wedding, except for one occasion,

Jitendra Upadhyay

20

BAKERY REVIEW where he was requested to create a wedding cake with cupcake theme. “To meet that challenging demand, we made a five tiered cake with several cupcakes decorated with white and silver,” explained the seasoned Pastry Chef, while pointing out that “the final product was much appreciated by everyone.” “I have also made a cake which had a small bottle of alcohol inside it. The wife wanted to surprise her husband by hiding the bottle inside the cake,” Chef Jitendra aired.

However, Chef Manoj stated that during weddings they normally had themed cakes that elaborated the story of the bride and groom.

Then there is the concept of metallic wedding cakes, which is becoming a reality in savvy wedding celebrations. The dazzling range of metallic wedding cakes can vary from gold and silver to even bronze iced cakes.

Cakes made specially for Diwali, Christmas and other festivities and celebrations are also categorised under special occasion cakes. “Small little cupcakes piped up with diyas suit the best during Diwali,” said Chef Manoj.

“Special cakes are always in great demand during the festivities like Easter, Diwali and Christmas. Recently, for Diwali we did a Candle Diya and even cracker shaped cakes,” asserted Chef Shashi.

Other Emerging Trends Chef Manoj talks about peek a boo cakes which look simple from the outside but have vibrant colours inside. They are already proving to be popular abroad.

From multi-layered cakes in vibrant colours, to hidden ‘hearts’ embedded in an outwardly plain sponge, keep the decoration to a minimum to make the most of what lies inside is the British and the American cake trend, which is expected to arrive in India.

The novel combination of ingredients is another happening trend. Chef Jitendra said, “One of my recent creations was chocolate and star anise mousse, a strange but a heavenly combination.”

“Oreo Red Velvet cake is something that is very exclusive to us. And this has proved to be the most popular cake amongst our guests. The Basil Mascarpone cake is another one which has been appreciated to a great extent,” pointed out Chef Manoj.

“In our deli named Daily Treats, we have introduced fruit of the month.

Every month we come up with new cakes with flavour of different fruits.

This month we have apricot flavour and we have created Apricot Charlotte Cake, Brandied Apricot Gateaux and Apricot Cheese Cake. The recent addition in our deli has been the ‘Caramel White Choc Brownie,’ which has become a preferred choice among our guests,” disclosed Chef Shashi.

It may be mentioned that cakes which have been proved an experimental success are the Zebra cakes. These are the 21st century version of marble cakes. Here precision is required for uniformity in strip sponge.

Greater Scope for Creativity Succinctly, one can say that cakes are changing in India both in terms of presentation and content. Cakes are becoming themed and customised and also healthier than before. This exciting period gives the opportunity for talented bakers in the country to create their own market much more quickly than before, by creating and decorating their very own cakes which are similar to no other in the competition.

Now imagination in the cake making industry can easily compensate for the paucity of capital, as small bakers now have more opportunity than say a decade ago to carve their niche with their personalised cake creations, reflecting innovative designs. 

Feb-Mar ’14

C O V E R

BAKERY REVIEW

S T O R Y

Cakes to Drool Here are some recipes shared by Pastry Chefs to bring joy to any occasion Caramel White Chocolate Brownie Ingredients Brownie Mix 140 gm butter, 120 gm sugar, 90 gm white chocolate, 90 gm flour, 10 gm corn flour, 4 eggs, and 2ml vanilla essence.

Caramel Sauce 200 gm butter, 100 gm sugar, and 100 gm cream.

Method Caramel Sauce 1. Caramelise the sugar till golden colour is achieved.

2. Add butter and cream and stir well.

Keep aside.

White Chocolate Brownie 1. Cream the butter and the sugar. Add vanilla essence.

2. Add eggs gradually.

3. Mix melted white chocolate.

4. Lastly fold in the flour and corn flour.

Assembling 1. Line 9inch cake pan with silver foil.

2. Spread caramel sauce evenly on the base. Refrigerate it to set.

3. Pour the Brownie Mix on top of the caramel and bake it at 160C for 40 minutes.

(Recipe by Pastry Chef Shashi B Gopal of The Westin Hyderabad Mindspace) New York Cheese Cake Ingredients For the Cream Cheese Mix 600 gm cream cheese, 750 gm fresh cream, 4 eggs, 325 gm sugar, zest of 2 lemons, 200gm corn flour, 10ml vanilla extract, 100 gm blueberry compote.

For the Oreo Cookie Base 10 Oreo Cookies, 150 gm butter.

Method 1. Crush the cookies with a rolling pin & mix with softened butter.

2. Line a 1lb cake ring with aluminum foil & tightly arrange the crumbled cookies at the bottom of the prepared ring.

3. Bake at 180o C for 5 minutes.

4. Meanwhile, cream together the

Feb-Mar ’14

cream cheese and sugar till light & fluffy.

5. Slowly add the eggs & mix.

6. Fold in the fresh cream, sprinkle over the corn flour and lemon zest and mix gently.

7. Bake on a double boiler for 160OC for 45minutes. Allow to cool at room temperature for 1 hour and then to chill in the refrigerator for few hours.

8. The cheese cake is best served with generous helpings of blueberry compote.

Chef’s Tip: To portion out the cheesecake use a stretched piece of thin thread/string instead of a knife. The results will show why….

(Recipe by Pastry Chef Manoj Painuly of DoubleTree by Hilton Hotel Pune – Chinchwad) Balsamic and Vanilla Straciatella with Hazelnut Crumble and Fresh Strawberries Ingredients For Straciatella 5 egg yolks, 150 gm sugar, 300 gm milk, 300 gm cream, few drops vanilla essence, 10ml balsamic reduction, and 300 gm dry ice.

For Hazelnut Crumble 150 gm flour, 100 gm castor sugar, 60 gm butter, and 50 gm crushed hazelnut.

For Strawberry Mosaic 30 gm flour, 62 gm butter, 100 gm sugar, and 100 gm strawberry puree.

Method 1. Beat egg yolk and half the sugar and whisk till dissolved.

2. Bring milk to a boil and add sugar

to it.

3. Remove from the heat and slightly cool, add little by little to the egg yolk mixture to avoid curdling.

4. Heat over a double boiler till slightly thickened, add vanilla essence.

5. Strain and chill slightly.

6. When cold put this in a table top dough mixer. Starting at a slow speed add a little dry ice; gradually increase the speed and the quantity of dry ice. Let all of the dry ice evaporate.

7. Keep working on the ice cream till it gets a velvety consistency.

8. Towards the last few seconds of the churning add the balsamic reduction, run for 4-5 seconds at a low speed so that the ice-cream develops threads. (This will also avoid the curdling of milk. If the balsamic gets homogenised with the ice-cream it will spoil the overall taste of the icecream.)

9. Put in a deep freezer and remove 15 minutes before plating.

10. Rub all the ingredients of the crumble between the palms of your hands till you get lightly moist sand like mixture.

11. Put it on a silpat and bake at 160 degree Celsius till nicely browned and aromatic.

12. Mix all the mosaic mixture into a fine paste and with the help of offset spatula spread thin and uniform layer of the mixture and bake for 5-7 minutes at 160 degree Celsius.

13. Cut strawberries into quarters.

14. Place crumble at different places on the plate; place your strawberry quarters at different spots.

15. Draw a line of balsamic reduction through the center of the plate.

16. Make a quenelle of the ice-cream and place it on the crumble.

17. Use mint leaves to give a colour element to the plate.

(Recipe by Pastry Chef Jitendra Upadhyay, Courtyard by Marriott Pune Chakan)

21

B U S I N E S S

BAKERY REVIEW

Getting Equipped to Bake The Indian bakery industry has vast potential for an enterprising entrepreneur. The industry has several options open for the business savvy. Either opt for setting up a bakery which will need you to be knowledgeable about the market and also about the machineries and other equipments that would be required for starting a bakery – whether it be large scale or small scale. Or you could become the bakery equipment manufacturer. This would also require knowledge of the market for bakery equipments, besides of the bakery equipments themselves.

You could also become the supplier of bakery equipment industry by importing sophisticated machinery for small as well as large bakeries. Ashok Malkani takes a look at the equipments required by a bakery operator as well as the market for bakery equipments in the country.

B

akery in India plays a crucial role in the food processing industry. Out of the 3 million tonnes of bakery products produced in the country, the organised sector accounts for only 1.3 million tonnes. The rest is produced by the unorganised, small-scale local manufacturers.

The branded packaged segment in the breads, biscuits and cake sector had a size of Rs. 17,000 crore in the last financial year and is expected to grow at a phenomenal rate of 13-15 percent during the next 3-4 years. Within the biscuits segment, 3-4 large-sized players which include names like Britannia, Parle, ITC account for about 75 percent of the market. The bread and cakes market is greatly fragmented in India than the biscuits market.

According to a research report named Indian Bakery Industry (2011 - 2015) the bakery industry has achieved third position in generating revenue among the processed food sector. The market size for the industry was pegged at 4.7 billion USD in 2010 and it is expected reach 7.6

22

billion USD by 2015. The Indian bakery industry is passing through an impressive growth which is varying between 13-15 percent per annum.

The Industry Overview In India, the bakery industry has matured to a significant extent, during the recent years. The impressive growth of the Indian bakery industry can be attributed to four reasons. Firstly, it is due to the availability of better ingredients and secondly due to the increase in disposable incomes in select segments of the urban Indian society. They account for the supply and demand factors for growth of the Indian bakery industry, respectively.

The third reason for the impressive growth of this industry is due to the impact of globalisation, and fourthly it is because of the rising health consciousness in the urban Indian society.

These third and fourth factors have contributed to increase in demand for more sophisticated and healthy bakery products in the Indian market, and have encouraged many new players to strive to produce products of international

Feb-Mar ’14

B U S I N E S S

BAKERY REVIEW standard rather than products of mediocre quality. In fact, some makers of snacks have produced baked versions of their snack products as an alternative to the usual cooking method of deepfrying in an attempt to reduce their calorie or fat content to satiate the demands of the young, health conscious generation. This is good news for the Indian bakery industry.

But still the Indian bakery industry remains largely unorganised in character, which is one of the important factors limiting its growth. JN Kushawaha, Chief Executive Officer, BTW India Pvt Ltd., New Delhi; Vice-chairman, Wheat Product Promotion Society, and President, The Society of Indian Bakers, said, “Approximately half of the total biscuits produced in the country are accounted by the unorganised sector. The unorganised sector also accounts for about 85 percent of the total bread, and about 90 percent of other bakery products produced in the country.” He believes that the various factors that contribute to the growth of the industry are brand loyalty, volume, quality

Feb-Mar ’14

and pricing.

“Some of the main challenges facing the industry are paucity of fresh products, high labour costs, lack of knowledge of raw materials, poor hygienic conditions, and lack of awareness about the latest developments,” Kushawaha averred.

The Role of Equipments We can see that bakery business in India has great opportunity for growth and is also fraught with several challenges.

One must remember that starting and running a bakery business is not as easy as eating a piece of cake. It entails hard work, patience, knowledge of the market and equipments, and also that enigmatic thing called creativity.

Purchasing the right equipments is a necessary though not sufficient condition for success in bakery operations. Without the right equipments it is extremely difficult for a bakery unit to produce the desired products, incur the desired cost, garner the desired revenues and earn the desired profit. When starting a bakery, the entrepreneur can begin with

smaller capacity equipments and upgrade as the business grows. Ovens, mixers, baker racks and storage equipments are necessary items for a new local bakery as well as a large commercial bakery.

Types of Ovens Ovens and fryers are essential equipments for a large or small bakery. Ovens are perhaps the most important piece of bakery equipment used during a busy season...or any season for that matter, across bakeries. The oven manufacturers

23

B U S I N E S S

today are engaged in producing energyefficient ovens. If you are looking for a new piece of bakery equipment make sure you know how much energy will be consumed while using the equipment.

Low energy consumption and excellent end results are the two basic factors to look out for.

There are different types of ovens for different applications. So you must make sure that the oven you are planning to purchase fits your baking needs. One important consideration is how much versatility you need to present. If you want to cook many different items at the same time you need an oven that can continually bake as opposed to a batch type oven. So that you can bake different products together in the same oven, and are able to remove them at different times when they are ready, without any significant heat loss.

Purchasing the right oven requires careful consideration. If you bake mostly bread rather than pastry you will need a different oven than if you bake mostly pastries. Small production will demand a different oven from the one that is required for baking high volumes. Some products need high heat and some others not. Large and heavy breads would need a powerful heating system. If you choose the wrong oven you won’t get to use your potential to the best advantage.

Something else that we are seeing is that bakeries require more versatile ovens.

Unless you are cooking the same item, in the same format all day long, you will be looking for one of the newer hybrid type ovens that offer choices.

24

BAKERY REVIEW Thus the important thing to remember is that the type of ovens needed for starting a bakery depends on the amount and type of baking operations. Convection ovens are very popular because they work with a fan that circulates hot air inside the oven. This means faster cooking times, a reduced electricity usage, and even baking across all trays. Convection ovens come in a variety of sizes, making them perfect for bakery of varying sizes.

Deck ovens on the other hand have their own benefits to offer. They allow for baking in various decks, which can each operate on their own. You can thus bake different goods simultaneously while monitoring their progress through a window.

Cyclothermic deck ovens are very popular as they provide an even cooking environment throughout the oven.

This means that you can improve your cooking times while improving your energy consumption. Ovens from the cyclothermic range, which are available in gas or fuel oil version, are designed for use in baking and pastry-making. The air recycling system gives ovens from the cyclothermic range an excellent baking quality and consistency.

Then there is the rack oven, which is appropriate for bakeries producing bread and cookies in large-scale. Here several racks of goods can be rolled inside and baked all at once. These are ideal for bakeries where volume is important.

Stone deck oven is good for artisan bakers who want to perform their craft according to old-world techniques and traditions. Stone deck ovens, also called hearth deck ovens, offer modern heat distribution with an artisan result. The stone slabs heat the dough, giving the thick and crispy crust but softness inside.

The stone deck ovens usually require very little maintenance due to the lack of moving parts, contrary to a convection oven.

They use stone decks. One oven can have up to four independent oven chambers for baking different items at once.

A revolution oven, also called a revolving oven, is a large commercial bakery oven with a unique design.

The trays inside revolve while baking,

providing the capacity to bake a variety of products at the same time. Some of these ovens offer the option of stone shelving for the same effect as a stone deck oven.

These ovens can hold anywhere from eight to 32 pans. The panoramic window allows operators to peek inside during the baking process.

The oven choices indeed are many.

You can also choose between a gas powered oven or an electrical powered oven. However, be sure that the oven you choose facilitates you to effectively reach your optimum productivity in the bakery industry.

Proofing Cabinet Besides the ovens there are several other essential equipments, which are required for bakery operations. For bakeries specialising in pastries, bread or anything else baked from rising dough, a proofing cabinet is an important addition.

Proofing is the term for allowing bread to rise, and in the commercial bakeries, this usually requires a temperature – and humidity-controlled environment.

Dough rises in warm, humid environments. Proofing cabinets (also called proof boxes or proofers) are the best way to achieve the conditions needed for proofing large amounts of dough, which is necessary for commercial bakeries. Choose from full-size, halfsize and under-counter proof boxes, depending on your available space. Each unit has pan racks for holding sheet pans full of pastries, bread dough and more.

Retarder/Proofer Units To retard dough means to slow the process of rising, or proofing.

Refrigerating the dough is the best way to

Feb-Mar ’14

B U S I N E S S

BAKERY REVIEW do this, but some types of dough require temperatures higher than what a typical commercial refrigerator holds, such as 50-60° F. Retarder/proofer units provide a cool environment where the dough can rest before rising. When the dough is ready for proofing, the unit alters the temperature and humidity level to allow the dough to rise.

Bakeries can function without this type of equipment if they have a properly air-conditioned room to store their dough. However, this can be a bit of a gamble, since an environment like that is probably difficult to maintain, due to opening and closing doors and an imperfect temperature control system. It is best to have a controlled space like a retarder box. Having both a proofer and retarder in one unit is beneficial as well; the machine can be set so that it retards the dough for a certain amount of time, then automatically begins proofing by allowing the temperature to rise slightly at the scheduled time, without human intervention.

Dough Mixer Many bakers will attest that the mixing procedure is the most important part of baking bread. After all, different types of breads require different mixing procedures, and different bakers have their preferred methods. Large-scale production bakeries usually have industrial mixers to uniformly mix all dough, while some artisan bakers will mix all their dough by hand for small batches.

However, even artisan bakers will bring in an automated mixing machine when demand requires greater production.

Dough mixers are of different varieties but the baker must choose the one that suits him/her in terms of size and mixing speeds. Most commercial bakeries use floor models, since these are more powerful and can handle greater dough loads, ranging from 30 quarts to over 300 quarts.

Some bakeries may be able to get by with a countertop mixer, but most likely it will simply be too small to accommodate the volume of dough required for a viable bakery business.

As far as speeds go, consider the difference between variable-speed and fixed-speed mixers. Variable-speed mixers have more speed options, since the lever moves on a continuous scale from low to high. Fixed-speed mixers have only a

Feb-Mar ’14

few speed options, with the lever clicking at each different level, such as low, medium and high. There would be no options between low and medium, for example.

This can be detrimental for a restaurant or bakery that requires different mixing speeds for different recipes. The variable-speed mixer offers those in-between speeds for fine-tuning the speed needed for each recipe.

However, for bakeries mixing only one thing, a fixed-speed mixer is a perfectly acceptable machine.

Dough Divider Dough dividers are ideal for bakeries producing a high volume of uniform buns, small loaves of bread, or rolls. The dough divider pumps out high volumes of measured-weight dough balls with ease, removing a good deal of the manual labour. Investing in a dough divider for making high volumes of consistent, identical dough balls is a good way to save on labour.

Bread Slicer For bakeries selling sliced bread this is an essential tool. Countertop bread slicers can often completely slice a loaf of bread in under eight seconds, depending on the bread type and slice size. The key for successful bread slicing is to wait until the bread has completely cooled before attempting to put it on the slicer. The bread slicer will tear apart a loaf of bread that is still warm inside.

Besides all these, the bakeries also need essentials like baking pans; measuring cups or spoons for enabling the baker to mix the exact measure of ingredients; sifter for sieving your flour off the dirt or the tiny solid portion of your flour; and racks for storing, cooling; freezing and baking.

Though right equipments is often the necessary condition for the success in bakery business, they are not sufficient ones. Whether it be start-up bakeries or large well-established bakery facilities, all require not only equipments to prepare

baked goods but also innovative minds to meet the demands of the evolved consumers of today’s times.

Bakery Equipment Market The above information could be beneficial for a person seeking to enter the baking sector. For businessmen or businesswomen who are keen to enter the bakery equipment manufacturing sector it may be mentioned that this business too, like the business of bakery products, is flourishing.

According to Prashanth Jairam, Manager, Domestic and International Operations, CS Aerotherm, Bangalore, “There is ample scope and opportunities for the Indian bakery equipment industry to grow at a rapid pace.” According to Freedonia, a leading international business research company, global sales of bakery machinery are expected to rise 6.8 percent per year from 2011 to 2016.

Demand for confectionery machinery is projected to climb 8.3 percent per year through 2016 to touch 4.3 billion USD. There is no reason to not believe that some of these global growth in the bakery and confectionery equipment machinery would flow into India, in the near future.

Jairam stated that over the last few years the Indian bakery industry had been witnessing labour problems, which had led to greater mechanisation, thereby giving an impetus to the bakery equipment manufacturing sector. “However,” he pointed out, “the increasing cost of equipments due to the rising price of the raw materials is proving to be the hindrance for the industry’s rapid expansion. Prices of stainless steel and MST (mild steel) have recently hit the roof. The gas and diesel costs are also rising.”

Yes, by all accounts, the bakery industry is set to rise rapidly. So strike when the dough is hot! 

25

F O C U S

BAKERY REVIEW

Classy and Healthy Bites

By Swarnendu Biswas

B

read and biscuits account for 82 percent of the total bakery production in India. In fact, it is difficult to imagine Indian bakery industry without the crucial role of biscuits in it. Biscuits started gaining currency in urban India in the later half of the twentieth century. Though earlier they were regarded as sick-man’s diet, today biscuits are part and parcel of urban India’s daily snacking routines.

About 60 percent of the total biscuits production in India is accounted by the organised biscuits industry, whereas the unorganised segment of the Indian biscuits industry accounts for the remaining 40 percent of the biscuits production.

In India, the organised biscuits business is dominated by Britannia Industries, Parle Products and ITC. The consumption of biscuits in the country has increased over the recent years, with the changing lifestyles of urban India, where snacking is often replacing main meals due to paucity

26

of time. The fact that the per capita consumption of biscuits in India is only 2 kg per annum and is far from saturated gives the Indian biscuits market much potential for growth in a consumerist economy. However, in order to increase its CAGR, the organised biscuits industry must focus on more rural penetration with affordable options.

According to Technopak, the current size of the Indian biscuits industry is estimated to be Rs. 12,805 crore, which is expected to grow at a CAGR of 8 percent in the next three years. Technopak, in its report titled ‘India’s Food Sector: Cashing in on Forthcoming Opportunities,’ observed that the Indian biscuits industry has grown significantly and has emerged as the biggest category under the convenience food segment, having a 24 percent share of the convenience food segment.

Euromonitor International noted in its report ‘Biscuits in India’ that with the launch of a series of cookies and sandwich biscuits offerings, biscuits are now being viewed as a quick breakfast option among women and children. This has helped drive sales of biscuits, especially cookies and sandwich

biscuits, over 2013, the report stated.

The Premium Shift However, along with impressive growth, Indian biscuits market is also undergoing diversification. Presently, the Indian biscuits industry is showing marked shifts towards premiumisation. This can be accounted by the increase in disposable incomes in select pockets of urban India over the last decade and also by the growing health awareness in the society. The Indian biscuits industry comprises of economy, middle, premium and super-premium segments, and the premium and super-premium segments are showing faster growth than the overall growth of the Indian biscuits industry.

According to Euromonitor International, the Indian consumers are moving towards premium biscuits offerings and are increasing their consumption of cookies and sandwich biscuits. According to the report titled ‘Bakery Industry in India (Bread, Biscuits and Other Products) – Present & Future Prospects, Market Size, Statistics, Trends, SWOT Analysis and Forecasts (Upto 2017)’ the glucose segment has been losing its share to categories like cookies and cream biscuits, which are growing at a much higher rate than the overall biscuits sector in the country.

According to an industry expert, even

Feb-Mar ’14

F O C U S

BAKERY REVIEW people belonging to the lower middle class are upgrading from glucose to mass cream biscuits and mass cookies. During April-September 2012, the glucose category accounted only for 19.3 percent share of the biscuits market in India in terms of value, whereas cookies share was 26.2 percent and cream biscuits share was 22.2 percent. Over the last five years, the share of glucose biscuits in Britannia’s biscuit sales has decreased from 35 percent to 15 percent.

One can safely say that influenced by the growing trend towards premiumisation of the Indian biscuits industry, many players who have established their names in the mass based biscuits segment, may also make forays into the premium biscuits segment in the near future. Already such forays are forthcoming.

Parle Products, India’s largest manufacturer of biscuits and confectionery,

Feb-Mar ’14

which is known for its mass segment brands like Parle-G and 20-20, did come up with premium offerings like Hide & Seek and Milano. In the very recent past, Parle Products has extended its line of Parle ‘Happy Happy Choco’ Cookies with the launch of a new variety, which is named as Parle ‘Happy Happy Cream’ Biscuit. The inviting look of the Parle ‘Happy Happy Cream’ Biscuit has been complemented with choco shells and a delicious layer of cream inside. Happy Happy Cream targets the emerging urban markets.

Commenting on the launch of Parle ‘Happy Happy Cream’ Biscuit, Shalin Desai, Group Product Manager, Parle Products, said, “The sandwich biscuit segment has not seen any significant launch recently, thus making it a good time to introduce Parle ‘Happy Happy Cream’ Biscuit and add yet another feather

to our illustrious thinking cap. With consumer preferences and needs changing with time, we would like to offer them an option of premium sandwich biscuits with richer formulation yet value for money. This biscuit offers exactly the same.” Parle ‘Happy Happy Cream’ Biscuit is presently available across India at a pack size of 60 gm for Rs.10, and also at a pack size of 120 gm for Rs.20.

ITC’s Sunfeast brand, which also plays in glucose and marie segments, is also into premium offerings. ITC is earnest to explore the cream biscuits and cookies market where the future of the Indian biscuits industry, at least its near future seems to lie. Sunfeast’s premium sub-brands are Dream Cream and Dark Fantasy.

27

F O C U S

Sunfeast Dark Fantasy Choco Fills is perhaps the most premium offering from the portfolio of Sunfeast. Luscious chocolate filling enrobed within a perfectly baked rich cookie makes for pure indulgence.

Cadbury India’s introducing the world renowned Oreo, which has presence in 100 countries, in 2011, is another expression of the growing premiumisation of the Indian biscuits and cookies market.

GSK had also introduced nutridigestive biscuits under the Horlicks brand, which comes under the premium category. Two years back, GSK launched its Nutribic range of digestive and high fibre biscuits under the ambit of its Horlicks brand.

Healthy Snacking The prevalence of lifestyle diseases is fuelling health consciousness in the society. As a result biscuits and cookies are not only becoming premium but are also becoming healthier. Britannia Industries, another major player in the mass biscuits segment, did come up with healthy offerings to attract the diabetics and also the health conscious consumers.

Britannia NutriChoice Oat Cookies and Britannia NutriChoice Ragi Cookies, Britannia NutriChoice 5 Grain biscuits, and NutriChoice Digestive Biscuit are examples of Britannia’s successful marriages of health and taste.

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

They are tasty, crunchy and convenient option for those mid-meal pangs. The oat fibre lowers rise in blood sugar, helps control blood cholesterol and helps you feel satisfied and active for longer, whereas ragi helps lower blood glucose levels and is a rich source of magnesium, which is instrumental for the production of important enzymes.

28

BAKERY REVIEW

Britannia NutriChoice 5 Grain biscuits are made from five carefully chosen healthy cereals, which are oats, corn, ragi, rice and wheat. Oats help reduce bad cholesterol, corn promotes heart health, ragi is a good source of both calcium as well as fibre, rice is low in fat, and wheat provides wholesome energy.

Moreover, these biscuits are delicately sweetened with natural honey. Besides the healthy combination of ingredients the large size of these biscuits also makes them ideal options to satiate the occasional bouts of hunger. Made with 50 percent whole-wheat and packed with added fibre, Britannia’s NutriChoice Digestive Biscuits are also designed for healthy bites.

Sunfeast has also spruced its Marie biscuit segment with fortified variants such as oats. In the very recent past the brand has entered the health biscuits segment with Sunfeast Farmlite.

This biscuits are spruced with oat and wheat fibre and are available in two variants, namely Sunfeast Farmlite Oats and Almonds and Sunfeast Farmlite Oats and Raisins. These biscuits are presently available in the Mumbai market only.

Then there is Parle Actifit Digestive Marie from Parle Products, which claims to have much more fibre than other Marie biscuits and has much less fat than average biscuits in the market.

These biscuits facilitate an active lifestyle.

In fact, the popularity of the digestive biscuits category in the recent times reflects on the health conscious wave in the Indian biscuits market.

Industry Expectations Now more and more Indians are wanting great taste and health from

their snacking options (which of course includes biscuits) and they are increasingly rejecting the mundane.

Succinctly, convenience, indulgence and health are three driving factors for snack consumption in urban India, in the present times.

In this context, the inclination of the organised Indian biscuits industry towards premiumisation and healthy choices is expected to increase momentum in urban India in the years to come, because despite the sluggish economy of the present times, urban India remains, by and large, an aspirational society. Moreover, the middle class segment has increased over the years as is the time crunch, thereby inducing more and more health conscious and value conscious Indians to seek more satisfaction from their snacking options. Encouraged by the growing demand, more players are likely to invade the Indian biscuits market with classy and fortified yet tasty biscuit products.

However, besides being an aspirational society with significant influence of the market forces of globalisation on their lifestyles, the urban India is a

price conscious society too. Therefore premiumisation and health factor in biscuits market also need to be supplemented with some degree of affordability.

But at the same time this writer thinks that the glucose and marie segments have bright future in rural India as increasing rural penetration for the biscuits market is expected in the near future. That doesn’t mean rural markets are not ready for premium biscuits. There also lifestyle changes are becoming visible. In the rural markets, premium and healthy biscuits can also be sold in smaller packs. Major biscuit players must introduce more diversity in their packaging solutions to have greater influence in their pan-Indian  market.

Feb-Mar ’14

O P E R A T I O N S

BAKERY REVIEW

Safety in Bakery

By Swarnendu Biswas

T

he bakery business has considerable opportunity for creativity and it demands hard work to succeed. However, some bakery processes have varying degrees of potential hazards, and therefore people working in day-to-day bakery operations should also be cautious enough to not let those potential hazards convert themselves into reality in the form of accidents or diseases like Baker’s Asthma.

For example, spilled dough, batter and oil, and wet floors should be cleaned without delay and as long as they are not cleaned, it is always prudent to place a warning sign for wet and/or slippery floor/s. This can prevent accidents from happening in the bakery units.

At the same time, slip resistant floor coverings can be also helpful in preventing accidents through spillage.

Furthermore, workers engaged in day-today baking operations should be given training for using ladders and step stools.

The entrepreneurs engaged in bakery industry should also ensure that their production unit doesn’t have uneven flooring. Uneven flooring can contribute to the upturning of pallets and trolleys and hence can cause injuries.

Manual loading and unloading of heavy bags of ingredients is a part and parcel of the professional lives of many workers in the Indian bakery industry, which make them prone to spine injuries.

This can be rectified by using mechanical aids such as carts and lifts for moving heavy loads as much as possible. Forklifts and trolleys should be used wherever necessary while handling heavy loads.

High temperatures are integral part of the bakery operations. It goes without saying that great care is needed while

Feb-Mar ’14

handling boiling water, hot oil, and hot ingredients for their exposure on the skin can lead to scalding.

For example, the bakery workers should never forget to wear heat-resistant gloves while handling hot trays. Bakery workers should be trained to avoid splashing while pouring hot liquids.

In fact, it should be the moral duty of the entrepreneurs to ensure that their workers have the necessary knowledge and protection for their safety while handing super hot objects. Labeling containers or vessels having hot liquids with warning sign is also a pragmatic precaution to avoid accidents.

Here it deserves a mention that bakery workers should be extra careful at the pre-mixing section where they may need to handle dangerous chemicals like acids.

They need to wear protective gloves while handling chemicals.

Many equipments in the bakery industry like mixers, rollers and dividers have the potential to cause injuries. The entrepreneur should also maintain the equipments in the bakery factory in good condition so as to avoid workplace accidents. Workers handling a particular bakery equipment/equipments should also be trained in it/their usage.

Flour dust is a common irritant in bakery operations and their continual intake can make the bakers susceptible to Baker’s Asthma. Nose, throat and eye irritation are other problems that can come through repeated exposure to flour dust. Enclosed storage bins and proper ventilation are of utmost necessity for controlling the flour dust menace.

Using of vacuum cleaner instead of sweeping flour off floors is a better method to check Baker’s Asthma. Using

dust mask is also advisable. Roof sheds of bakery factories made of asbestos sheets can make the bakery workers more susceptible to the disease of asbestosis.

Therefore roof sheds made of asbestos sheets should be avoided.

Precautions from fire hazards are of great importance in bakery operations for bakery industry deals with a number of inflammable materials whose mishandling can lead to fire hazards or increases the possibility of fire hazards.

The risk of fire hazards can stem not only from ovens but also from seemingly innocuous wrappers and card board boxes. Therefore every functional bakery should have fire extinguishers. In this regard, electrical safety should also be impeccable in bakeries.

Ensuring safety of the workers by the entrepreneurs is not only a humane decision but also a profitable one, as injuries can lead to loss of man hours, which in crucial periods like festive occasions can prove to be a huge missed opportunity for the bakery business concerned.

It is lamentable that many of the bakery manufacturers in India refrain from investing adequately for the safety of their workers, which in long-term could bear serious consequences not only for the workers concerned, but also for those bakery businesses, which are neglecting the safety concerns of their workers.

The government should also ensure that the bakery businesses have all the above discussed safety norms in place before starting their operations. This would bring more organised character in the Indian bakery business and encourage more talented people to choose baking as their profession.

29

P R O D U C T

P R E V I E W

COOKING RANGE

Ravinder Hospitality Equipment is a company engaged in the field of designing, manufacturing and servicing a comprehensive range of commercial hospitality products in India. The company has introduced itself as one of the leading designers, manufacturers & suppliers of complete range of commercial kitchen, refrigeration, food service and bakery equipments for hotels, restaurants, industrial canteens, fast food joints, and clubs.

The company has introduced cooking range for industrial catering. It has a team of experienced mechanical engineers and technocrats to make the product perfect for the market.

Ravinder Hospitality Equipment info@ravinderequipment.com

FACILITATING TEMPTING DESSERTS

If you are looking for a premium dairy free topping to give tempting taste to your desserts, Shineroad Tropical Premium will not disappoint you.

It is a dairy free topping intended with the purpose to perform excellently in tropical atmosphere without losing the essential characteristics like taste, mouth feel, and texture.

Key highlights of Shineroad Tropical Premium include smooth, light and creamy taste, with no aftertaste, outstanding stability, superior yield, and versatility. The product can be used as an ingredient, topping, garnish or filling and dessert preparation.

Shineroad Foods India Pvt Ltd. chitranjan@shineroadindia.com

BAKERY REVIEW

PERFECT CHOCOMATE

Perfect FMCG Pvt. Ltd. has ventured into the exciting world of chocolates under the brand name ChocoMate. The product has applications in chocolate-based products like ice-cream, biscuits, and other bakery and confectionary products.

The company has ploughed in all efforts to apply quality automated machinery, which is capable of delivering fine cocoa-based products. The company has its own manufacturing facility.

Since its inception in 2010, the company has introduced superior technologies and know-how to deliver premium products in order to meet the expectations of the trade and industry. The procurement of select cocoa beans from major growing regions like Ivory Coast, Ghana, Equador, Nigeria and Indonesia makes their production unique. Their main cocoa-based products include compound slabs, paste dips, chips and more, which cater to the needs of a massive market.

Perfect FMCG Pvt. Ltd. dharmendra@perfectfmcg.com

BAKERY MOULDS

Sheel Industries was established more than two decades ago under the leadership of T C Dhall. Skill of craftsmanship in metal bakeware fabrication, with zest to achieve international standard of quality has drawn a silver streak of success for the company. Today they are Delhi-based leading manufacturer and exporter of high quality baking

moulds. Their research & development wing feeds them inputs on latest technical breakthroughs of the trade to help them upgrade and modernise their product to match the latest trends. Aluminum sheets, aluminum coating sheet and tin plated sheets are used for manufacturing moulds. Teflon coating ensures hygienic protection of the content and oil saving makes them economical and durable. Their wide variety of product range in different shapes and sizes includes Bread Baking Pans; Cake Pans; Muffin Pans; Bread Cooling Trolleys; Round Bread Moulds; Baking Sheets; Handmade Biscuit Die, etc. The company manufactures moulds in various designs as per the customers’ specifications.

Sheel Industries sheelpans@mail.com

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

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

30

Feb-Mar ’14

ADVERTISER’S INDEX

BAKERY REVIEW

ASK FOR YOUR 2014 Hotel & Institutions Buyers’ Guide

TODAY! The 2014 Hotels & Institutions Buyers’ Guide provides comprehensive information on more than 8000 products and over 5000 companies. It is the only editorial driven guide, providing latest updates and trends on the products & services. To get your 2014 Hotels & Institutions Buyers’ Guide contact our branch offices or e-mail us.

Hammer Publishers Pvt. Ltd. Delhi: Hammer Publishers Pvt. Ltd., 1202, Pragati Tower, 26, Rajindra Place, New Delhi-110008 Phone: 45084903, 25854103 / 05 Mumbai: 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise, Andheri (E), Mumbai-400 093 Ph.: 91-22-28395833 Telefax: 91-22-28388947

E-mail: hammerpublishers@vsnl.net

ADVERTISER’S INDE X COMPANY

PAGE NO.

AB MAURI INDIA PVT. LTD.

BC

APPLE BAKERY MACHINERY PVT. LTD.

23

BUNGE INDIA PVT. LTD.

11

DABON INTERNATIONAL PVT. LTD.

01

FOOD INGREDIENTS INDIA 2014

15

KAMANI OIL INDUSTRIES PVT. LTD.

05

MRS. BECTORS FOOD SPECIALITIES LTD.

BIC

NAGPAL BROTHERS (REGD.)

07

NEENA ENTERPRISES

12

RANS TECHNOCRATS (INDIA) PVT. LTD.

FIC

REMINGTON STEEL ARTS

27

SATELLITE PLASTIC INDUSTRIES

10

SUISSE GOURMET & BAKE INGREDIENTS PVT. LTD.

09

PRODUCT PREVIEW

30

* BC - BACK COVER

Feb-Mar ’14

* FIC - FRONT INSIDE COVER

* BIC - BACK INSIDE COVER

31

I N T E R V I E W

BAKERY REVIEW

Exploring New Flavours of Creativity

By Sharmila Chand

Rakesh Kumar, Pastry Sous Chef, Galaxy Hotel in Gurgaon joined the property as Chef De Partie, in September 2006. Subsequently he rose to the position of Pastry Sous Chef at the hotel, through his hard work, creativity and dedication.

Chef Rakesh has had the opportunity of working for three years under the renowned Chef Manisha Bhasin, and for over three years under the Pastry Chef DK Bungla.

He views his work under Chef Bungla as the turning point in his career.

During his career, Chef Rakesh always has had that eye for detail which has made him impressive and outstanding at his work. His passion, energy and creativity speak through his baked creations. Being a perfectionist he looks for the smallest of gaps and tries to rectify them to perfection to keep the guests satisfied.

He is always looking for different flavours, while keeping in mind the palate of his clients. He loves cooking for guests as per their liking and wishes. His never say no attitude has always helped him achieve appreciation from guests and management alike. The excerpts of the interview follow: What is the current trend in the Indian bakery industry?

People are opting for healthier breads, stylish cakes and savoury products. Their market attracts a huge number of people around India. Healthy bakery products with great ingredients used is a hit these days among consumers of bakery products.

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

I was always interested to create magic in confectionary for people. My initial experience with great Chefs who are my mentors, involved me in this profession so deeply that it was enjoyable and great to understand the delicacy involved in bakery operations.

Who are your idols, who all have inspired you?

Chef DK Bungla has always inspired me to achieve my goals. He made me learn things from a scratch and explained why we need to do a certain thing in a certain way, how to create new products and how we need to handle the flavours, taste and aroma of a product.

What are your hot selling bakery items?

Chicken sausage croissant, asparagus frittata, wild mushroom quiche, truffle cake and tiramisu are

32

my hot selling items.

What about the health quotient?

How do you take care of that aspect?

We make sure that we don’t add any stabiliser or emulsifier to our products.

We only use good quality ingredients.

What is the role of equipments in bakery creations?

Tools and equipments play a very important role. You can be a great Chef but without the right tools and a well equipped bakery it is difficult to bake the best product. For example, good oven and decorative tools help us to create great designer cakes.

ingredients and skills. This makes my job challenging.

What are your professional strengths?

I am organised and detail oriented, full of creativity and hard working. I work a lot with chocolate and sugar which is liked by a huge number of people.

What is your working philosophy?

I believe in giving attention to the minutest detail of each and every work that takes place in the kitchen. I think developing the perfect product for guest satisfaction requires the combination of quality ingredients, high level skills and happening tools.

What do you like about your job?

I love playing with ingredients, creating quality stuff, exploring new flavours and fragrances, and getting appreciation from guests after they enjoy our products.

What are you passionate about besides baking?

Besides baking I am passionate about creating new recipes, trying them in the kitchen and making them as part of the menu.

What is the challenging element in your job?

Being a Pastry Chef requires too much of quality time at work, attention to small details and keeping one’s eyes wide open. There is no time to relax while in kitchen as lot is happening at the same time. I need to be on my toes at every second, using high quality

How do you like to de-stress?

When I am way too stressed, I love to read pastry books, which de-stresses me.

What are your dreams?

France is a big place for patisserie. I want to learn from France the advanced skills and extensive creations involved in pastry making.

Feb-Mar ’14

DELENG/2011/39507

Feb-Mar ’14

33