Oct-Nov ’14
Hammer Food & Beverage Business Review
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E d i t o r i a l
Publisher cum Editor
Rajneesh Sharma
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Swarnendu Biswas Resident Editor
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Hari Kumar. V Narender Kumar
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E-mail: hammerpublishers@vsnl.net © 2015 Hammer Publishers Pvt. Ltd. No article can be reproduced in part or as whole without prior permission of the Publisher. Bakery Review is a bi-monthly magazine, printed and published by Rajneesh Sharma on behalf of Hammer Publishers Pvt. Ltd., 1202, Pragati Tower, 26 Rajindra Place, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028. Annual Subscription rate within India is Rs. 450 and overseas US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 overseas. Cheques are payable to Hammer Publishers Pvt. Ltd. Editorial Policy : Editorial emphasis in Bakery Review magazine is on
The Indian bakery industry is passing through a series of trends, which are expected to bring an enduring evolution in the industry, in the near future. One of them is the growing demand for healthy bakery products, another is the greater craving for smaller portions. The packaging of bakery products has also become more exhaustive in terms of its information content, as the buyers are now more interested than ever before to know the nutrient composition of the product/s, she/he is purchasing and/or consuming. The e-retailing of bakery products is gaining momentum, and the enterprising home bakers are increasing in numbers, in urban India. The technologically advanced equipments are gaining currency in Indian bakery operations. More and more bakery businesses across the country are seen using sophisticated equipments like infrared burners and central nervous system-based bakery equipment. We have discussed all these happening trends in some detail in this issue’s Cover Story. The growing numbers of home bakers is a happening trend in India’s bakery industry. Many of them have started with minimal investment and after switching from their earlier careers, which were often completely different from baking. In many cases, the innovative streak of these home bakers easily compensate for the paucity of finances; needed for making an adequate investment. Our Business Story deals with some enterprising entrepreneurs who began their journey in bakery business by rolling out delectable bakery products from their homes. The challenges in their operations, the requisite qualities needed for making a success as a home baker, and the professional pitfalls of baking are being discussed in this article. The ice-cream market in India is getting bigger and the nature of consumption of ice-creams is also changing in pockets of urban India. Among sizeable numbers of middle class Indians in urban India, ice-cream is no longer perceived as an occasional or a seasonal treat. Nowadays, many Indians are enjoying ice-creams round the year, and their numbers are sizeable as a market force to reckon with. The demand for premium ice-creams is also very much perceptible in the Indian ice-cream industry, which is manifested by the presence of a number of premium segment players. The cool and hot market for ice-creams in India is being explored in our Feature section. The profile of a creative chocolatier who has been engaged in giving training to persons wanting to have a career in chocolate business, and also consultancy to professionals/entrepreneurs engaged in chocolate business, is being covered in our Profile section. The health benefits of apricot, a fruit which can add value to bakery products, are also being discussed upon in this issue. The hardcore information package of our News, Report and Events sections are geared to complement the insightful perspectives and analysis of our features and articles. Together, they are expected to give our esteemed readers an engrossing time between the covers of this magazine.
educational & informational material specifically designed to assist those responsible for managing Bakery & Confectionery business. Articles are welcome and will be published on the sole discretion of the editor.
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18 COVER STORY
Trends in the Industry
22 BUSINESS
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Events
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News Scan
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Report
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Product Preview
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Interview
Have Your Cake and Eat it Too
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The Cool and Hot Market
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departments
Chocolatier, Trainer and Entrepreneur
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The Healthy Fruit for Bakeries
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Aahar 2015
Garnered Impressive Participation
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ahar International Food & Hospitality Fair 2015 was held at its regular venue of Pragati Maidan, New Delhi, during 10th-14th March 2015. This was the 30th edition of Aahar. Aahar is regarded as the largest fair in the food & hospitality sector in India, in terms of visitors’ participation. The timings of the 30th edition of Aahar was from 10.00 am to 6.00 pm. The event was meant exclusively for the business visitors during 10.00 am
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-2.00 pm on all the five days, and was open for the general public during 2.00 pm- 6.00 pm, on all of its five days. The event was spread across halls 6, 7, 8, 9, 10, 11, 12, 12A, 14, 15 & 18. Aahar 2015 covered two separate but concurrent exhibitions. ‘Hospitality India’ covered hotel & restaurant equipment and supplies and ‘Food India’ covered food, processed food & beverage products. The organiser of the event was India Trade Promotion Organisation (ITPO). The event was supported by the Ministry of Food Processing Industries, Government of India (MOFPI). The associates were Association of Resource Companies for the Hospitality Industry of India (ARCHII), All India Food Processors Association, Hotel & Restaurant Equipment Manufacturers’ Association of India (HOTREMAI), Food and Hospitality Support Association of
India (FHSAI), Forum of Indian Food Importers (FIFI), and Agricultural and Processed Food Products Export Development Authority (APEDA). Aahar 2015, like its earlier editions, did have an exhaustive list of products on display. It included fruits and vegetables, dairy products, bakery and confectionery products, meat and poultry products, alcoholic beverages, non-alcoholic beverages, food ingredients, food preservatives, chocolates, a variety of food & beverage equipments, a comprehensive range of housekeeping solutions among others. In her inaugural address to the 30th edition of AAHAR, Harsimrat Kaur Badal, the Minister of Food Processing Industries, asked the India Trade Promotion Organisation (ITPO) and its associates to host the ‘Aahar’ editions in different states for regional empowerment of the industry and overall
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socio-economic progress of the country. Stressing the need to save post harvest losses through value added processing, Harsimrat Kaur Badal pointed out that Indian food processing industry has a great significance in terms of employment generation, poverty alleviation, improving agricultural productivity, price control of basic commodities, export promotion and foreign exchange earnings. She said that the future of the Indian farmers depended on the success of the food processing industry, as India’s prosperity is linked to the growth of incomes in the agrarian sector of the economy. Speaking on the occasion, Harsimrat Kaur Badal complimented the ITPO for organising Aahar with an enhanced scale and stature in terms of participation and area booked. Present on the inauguration were Marek Sawicki, Minister of Agriculture & Rural Development, Government of Poland, Ranglal Jamuda, Secretary, Minister of Food Processing Industries, V. Kumar, General Manager, ITPO and Vikram Sehgal, General Manager,
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ITPO among others. Marek Sawicki expressed his happiness over considerable participation of his country at Aahar 2015. He indicated that this participation would be meaningful in terms of trade promotion and in strengthening bilateral trade between India and Poland. The event attracted a total of 23,586 visitors and 800 exhibitors. Exhibitors from 23 countries (including India) participated at the show. The mega event served as an effective platform for importers, overseas trade delegations and Indian players in the food & beverage and hospitality space, policy makers and media personnel to exchange knowledge and information. Besides facilitating business, Aahar as a platform that provides great opportunity for the food & beverage and hospitality industry to disseminate/ gather relevant information and gauge future trends, that can greatly benefit many participants. Especially, in the backdrop of the present healthy growth scenario of Indian food processing and Indian food service industry, and with the need of innovation in the Indian hospitality becoming paramount to the success of hotels, the relevance of a mega event like Aahar is perhaps more needed in the food &beverage and hospitality industry of the country, than was ever before. According to Rajat Pandhi, President, ARCHII, “The show provided us with an opportunity to meet old and new buyers, and
showcase new products and also explain their benefits.” According to Nirmal Khandelwal, President of HOTREMAI, the fair has grown immensely with each passing year. He informed that for this year’s edition approximately 24,000 sq.mt. of exhibition space had been booked. Every year HOTREMAI adds to facilities, both for exhibitors and visitors. In the years to come, Khandelwal informed that HOTREMAI had plans to work on various avenues to further improve the amenities and quality of Aahar International Fair. This year 25 cars were deployed for transportation inside the fair grounds and 2 high-end toilet vans were positioned with top of the line facilities. ARCHII provided 25 Innova cars to bring visitors to Pragati Maidan. According to the President of ARCHII, “ARCHII provided different useful services to participants and visitors. For the first time two loo vans were provided which were having state-of-the-art rest room services for males and females.”
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Honouring Culinary Excellence
EVENTS’ CALENDER Hotelex 2015 30 March -2 April 2015 Shanghai New International Exhibition Center, Shanghai,China www.hotelex.cn/ India International Dairy Expo 2015 23-25 April 2015 Hall No. 5, Bombay Exhibition Centre, Mumbai. www.iideindia.com/
delighted to have such a platform that brings in Chefs and food lovers from all over India. All the competitions of the five-day event have been carefully judged to celebrate the success and hard work of wining Chefs. CAI also gives young Chefs an opportunity to come up with new and innovative ideas.”
Gold Winning Chefs by Category
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ahar 2015 also hosted the Culinary Art India 2015. The five-day gastronomic trail, Culinary Art India 2015, bid adieu with a gala award ceremony on March 14, 2015 at Pragati Maidan. The competition saw 300 Chefs participating and showcasing the best of their culinary skills and talent. The award ceremony was graced by the Chief Guest, J S Deepak, CMD, ITPO and known faces from the culinary world. Organised by the Indian Culinary Forum in association with Hospitality First & ITPO, the event was specially created to recognise the excellence of culinary skills in India. With an objective to establish a professional platform where culinary professionals could display their individual and combined skills, creative talent, learn, share experiences, partner and network in a purely business like and competitive environment, the event saw the presence of many who’s who from the culinary fraternity. The five-day trail included competition in 16 categories, which was judged by WACS (World Association of Chefs’ Societies) certified Chefs and renowned food critics. Out of the many prestigious awards, Radisson Blu Hotel Noida bagged 26 medals which included 5 Gold, 9 Silver and 12 Bronze while Mohd Asif, Corporate Chef, Radisson Blu Hotel Noida was awarded with the Most Outstanding Pastry Chef. Talking about the success of the ceremony, Chef Vivek Saggar, Organizing Secretary, Culinary Art India, 2015 said, “We are
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Artistic Pastry Show Piece Shambhu Prasad, Corporate Executive Chef, Radisson Blu, MBD Hotel Nitin Sinharia, Ex. Sous Chef, Hotel Le Meridien Mohd. Asif, Corporate Ex. Chef, Radisson Blu, MBD Hotel Afzal, Corporate Ex.Chef, Radisson Blu, MBD Hotel Fruit & Vegetable Carving Mukesh Kumar, DCDP, The Imperial Hotel Plated Appetizers Dalvir Singh, DCDP, The Imperial Hotel Petit Fours & Pralines Anoop Singh, Ex. Sous Chef, Hotel Le Meridien Mahender, Sous Chef, Olive Bar & Kitchen Ravinder, ITC Three Course Set Dinner Menu Bhanu Singharia, Ex. Sous Chef, Hotel Le Meridien Mukul Singh, Ex. Sous Chef, Hotel Le Meridien Mohd. Asif, Corporate Ex. Chef, Radisson Blu, MBD Hotel Authentic India Regional Cuisine Chef Rajan, Ex. Chef, Radisson Blu Live Cooking Jeevan, Sous Chef, Olive Bar & Kitchen Vinay Sehgal, Dramz Whisky Bar Chef Rajesh Kumar, DCDP, The Imperial Hotel Dress the Cake Live Surbhy Rauniyar, The Hampsted Cake Studio Mocktails Sumit Saha, Captain Radisson Blu, MBD Hotel
SIAL China 2015 6-8 May 2015 Shanghai New International Exhibition Center, China www.sialchina.com Travel Catering Expo 2015 10-12 May 2015 DICEC, Dubai www.travelcateringexpo.com/ ANUFOOD Eurasia 2015 14-16 May 2015 Tuyap Exhibition Centre, Istanbul, Turkey www.anufoodeurasia.com/ NRA 2015 16-19 May 2015 McCormick Place, Chicago, US www.show.restaurant.org/ Thaifex- World of Food Asia 2015 20-24 May 2015 Impact Exhibition and Convention Center, Thailand www.worldoffoodasia.com TRAFS 2015 16-19 July 2015 BITEC, Bangkok, Thailand www.thailandhoreca.com/ HOSFAIR Guangdong 2015 10-12 September 2015 China Imports & Exports Fair complex, Guangzhou www.hosfair.com Annapoorna World of foods India- 2015 14-16 September 2015 Bombay Exhibition Center, Mumbai www.worldoffoodindia.com Horeca India 2015 16-18 September 2015 Brilliant Convention Centre, Indore Email: info@horecaindia.in
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THAIFEX - World of Food Asia 20 to 24 May 2015 IMPACT Exhibiton and Convention Center, Bangkok, Thailand The Comprehensive F&B Exhibition for Serious Industry Players
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he finishing touches are being made to THAIFEX – World of Food Asia, returning in May 2015 with a more comprehensive, more focused programme for the F&B industry. Bigger THAIFEX – World of Food Asia 2015 has increased the exhibition area by 15%, now covering 70,000 sqm over four halls. Building on the success of previous editions, international and local participation is expected to grow by more than 10%. More than 35,000 visitors will be making their way to THAIFEX – World of Food Asia to see what 1,500 exhibitors, representing 35 countries, are bringing to Southeast Asia. With a showcase of over 34 country and regional pavilions, and THAIFEX – World of Food Asia’s collaboration with the 3rd Partner Country – Turkey, visitors will undoubtedly find the right partners to grow their business. Under the umbrella of THAIFEX – World of Food Asia, the organizers will also be hosting approximately 300 exhibitors for World of Coffee & Tea, World of FoodService and for World of Seafood. THAIFEX – World of Food Asia remains committed to inviting the best of the best to be part of this annual industry gathering. New country groups – Germany, Mexico and Turkey – bring their finest to Asia. Germany, represented by Ministry of Agriculture, will be bringing agricultural produce unique to the German culture, while Mexico, led by Mexico’s Commission of the Ministry of Agriculture will be focusing on processed food. Turkey, being the 3rd Partner Country, will showcase both fine food and seafood products. Its rich aquaculture will feature companies with seafood products of Mediterranean species and freshwater farming varieties, and the fine food companies will be focusing on confectionery, flour, pasta, beef products amongst others. Focused The F&B industry covers varied areas and sectors. A strong line-up of supporting programmes provides a focused approach amidst the diverse segments of the F&B industry. Global Chefs Challenge: THAIFEX – World of Food Asia will be hosting the culinary world’s most prestigious competition – The Worldchefs Global Chef Challenges. Visitors
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can expect a remarkable display of expertise as chefs compete in three categories – the Global Chefs, the Global Pastry Chefs and the Hans Bueschkens Young Chefs Challenge. Expect nothing but the best as chefs vie for the opportunity to represent their countries at the Worldchefs Congress 2016 in Athens. Thailand Ultimate Chef Challenge: Held in the new wing of THAIFEX – World of Food Asia, this annual competition is a favourite with visitors. Employing an open kitchen concept, all challenges are held in full view of spectators, and is bound to enhance the sensory experience and encourage creativity. Asian Food Franchising Forum: With an illustrious panel of speakers, this forum brings franchisors, franchisees, licensees, and entrepreneurs together for an intensive session
on the latest developments and opportunities in the food franchise industry. Boncafe Training Sessions: Coffee professionals can look forward to training sessions with trainers from the Academy, who will be holding training sessions during THAIFEX – World of Food Asia. Celebrity Coffee Bar: Visitors are in for a treat as the most talented and creative baristas from around Asia gather at the Celebrity Coffee Bar. Be part of the fun and laughter while being inspired by the creative techniques and fragrant brews. Out of the Box by La Marzocco: A special one-day event, visitors can enjoy live music, international key-note speakers, fragrant brews and more. This popular event has already been held in Stockholm, Athens,
Berkeley, Milan and now, Bangkok! SCAE Certified Coffee Trainings: Food safety and high preparation standards inspire consumer confidence. SCAE trainers will be holding training sessions to educate participants on the SCAE standards, and share how they contribute to and maintain coffee excellence around the world. Improved THAIFEX – World of Food Asia is proud to introduce THAIFEX, the official exhibition app. THAIFEX is designed to be the savvy visitor’s exhibition assistant. It is fully loaded with the complete exhibition directory, along with convenient categories that only include relevant exhibitors. The “Favourite” function also makes it easier for visitors to narrow down the exhibitors they want to visit. “The lateral growth in the number of exhibitors and hall space, and the vertical growth in the depth of our supporting programs is a testament to the incredible level of the confidence the industry has in this show as an important trade event. THAIFEX-World of Food Asia has successfully created an optimal business platform for opportunities within Thailand, as well as the international market. We are certain that the diversity in programmes will allow both exhibitors and visitors to find countless opportunities to network and build new partnerships.” says Michael Dreyer, Vice President Asia Pacific, Koelnmesse Pte Ltd. Koelnmesse is the leading trade fair organizer in the food industry and related sectors. Trade fairs such as the Anuga, the International Sweets & Biscuits Fair (ISM) and Anuga Food Tec are established world leaders. Koelnmesse not only organizes food trade fairs in Cologne, Germany, but also in further growth markets around the globe in Brazil, China, India, Japan, Thailand, Turkey and the United Arab Emirates. These global activities enable us to offer our customers a network of events, which in turn grant access to different markets and thus create a basis for sustainable and stable international business. For more information please visit, www.worldoffoodasia.com
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India to Get the Chocolate Factory From Mars US-based Mars, Incorporated, an important player in the global confectionary business, has stated in the recent past that the company was on its way to open its first chocolate plant in India, where its popular Snickers and Galaxy bars would be produced to cater to the growing demand. Mars International India, which happens to be a wholly owned subsidiary of Mars, and the government of Maharashtra signed a MoU for setting of up a plant, which is to be developed in Pune at an approximate investment of 160 million USD. This development indicates the growing market of chocolates in India. “The chocolate industry in India is growing at nearly 20 percent every year and we see this as a huge opportunity to expand our chocolate portfolio in the country, in the coming years,” said MV Natarajan, the General Manager of Mars International India.
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Expansion Plans of Burger King in India Burger King, the Miami-based fast food chain, is envisaging to expand its footprints in India. It is planning to come up with outlets in Bangalore and Punjab within 2015 itself. Burger King made its foray in the crowded fast food market of India in November 2014 and already the chain has impressive presence in Delhi-NCR and Mumbai. There are already 12 outlets having Burger King brand name across Delhi-NCR and Mumbai. Till now, all the Burger King restaurants in India are franchisee-owned and operated. Burger King has presence in nearly 100 countries and territories across the world. The fast food chain is renowned for its signature recipes, which is complemented by its mouth-watering menu. The opening of Burger King’s maiden outlet in India at Saket, New Delhi generated quite a frenzy among people, which indicates the excited anticipation about the chain’s entry into India, despite its late entrance in India’s fast food market, which is dominated by McDonald’s, KFC and Domino’s among others. According to Rajeev Varman, the CEO of Burger King India, so far the response of the fast food chain in India has been “overwhelming.” A month back he also stated that approximately 50 percent of Burger King India’s menu was vegetarian. This facet can inspire many other domestic players thinking of entering the burger business in India as the country has a large vegetarian population.
Sugar Production Rises According to the Minister for Consumer Affairs, Food and Public Distribution, Ram Vilas Paswan, India’s sugar output is expected to enhance by 8 percent during the ongoing 2014-15 marketing year to reach 26.5 million tonnes. However, the Indian Sugar Mills Association (ISMA) projects that India’s sugar output would reach 26 million tonnes during the current 2014-15 marketing year(October-September). But Indian Sugar Mills Association’s projection is also an impressive figure. According to Paswan , the domestic demand for sugar is 24.8 million tonnes. Furthermore, according to the Indian Sugar Mills Association, during the current season, sugar mills in the country had produced 221.8 lakh tonnes of sugar up to March 2015, which is 28 lakh tonnes higher than India’s sugar production up to the corresponding period in the last season, which was 193.8 lakh tonnes. The sugar season in India spans from October of a given year to September of the following year. The rise in sugar production during the ongoing marketing year can give an impetus to the Indian bakery industry as sugar is one of the important ingredients in bakery business. The possibility of stable sugar prices in the near future can spare the Indian bakers much headache. Here it deserves a mention that India is the second largest producer of sugar, with only Brazil ahead of it in this regard.
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Wafflebay by Yogurtbay Amul Plans to Come in Stores with Camel Milk Yogurtbay, which has entered the Indian desserts market with its healthy, delicious line of gourmet, eggless frozen desserts and smoothies three years ago, has now, with Pittie Group’s strong backing and financial thrust, not only expanded to newer cities but also introduced Wafflebay to the Indian dessert lovers. Wafflebay by Yogurtbay is a new line of a waffle sticks, that can enhance the dessert enjoying experience. Worldwide, waffle sticks are a rage as they bring together the goodness of a waffle with the convenience of having it onthe-go. The Wafflebay waffles come in an array of flavours and toppings. Robin Chatterjee, the Founder of Yogurtbay, said, “Wafflebay is an organic extension of Yogurtbay into hot desserts. Wafflebay is India’s first indigenous waffle brand that brings to the country this worldwide trend. Waffles are a global hit and we bring the best ones to our patrons! Crispy, handy and delicious, with complete flexibility in customisation, Wafflebay will surely change how Indians indulge their sweet tooth!” Here it deserves a mention that Yogurtbay has recently extended its operations to Pune.
Soon camel milk might flow from the desert to your breakfast table. Amul is planning to process and market camel milk in India, provided its gets the go ahead from the Food Safety and Standards Association of India (FSSAI). According to Gujarat Cooperative Milk Marketing Federation — the company which markets milk and milk products under the Amul brand — camel’s milk could see the green signal from FSSAI in four months. FSSAI is yet to formalise standards for camel’s milk, a milk which is enriched with insulin and vitamin. The high insulin content in camel’s milk can make this milk a preferred choice for patients with Type I diabetics. Moreover, the fat percentage of camel’s milk is also less than that of cow’s and buffalo’s milk. Once the formal approvals are in place, the Kutch-based Sarhad Dairy of GCMMF would began processing camel’s milk at its plant in Bhuj. The required investment for processing camel’s milk at the Bhuj plant needs addition of one production line at the plant, entailing an investment of Rs.75-80 lakh. The Gujarat government has already sanctioned Rs. 80 lakh for this project to Sarhad Dairy, for producing an initial capacity of around 5,000 litres per day. However, marketing of this milk would not be without its share of challenges. The milk from the ship of the desert, which has a salty taste, can also take time to make an impression on the Indian consumers at large. Moreover, its shelf life is also low, which doesn’t make the product too lucrative for the dairy industry despite its healthy reputation.
Britannia Industries Posts Impressive Net Profit Britannia Industries posted a 36.51 percent increase in its net profit for the third quarter of the 2014-15 financial year, which ended on 31st December 2014, as compared to its net profits in the third quarter of the 2013-14 financial year. Its net profit during Q3 of 2014-15 was Rs. 137.28 crore. The company had posted a net profit of Rs. 100.56 crore during the same period of the previous fiscal. The consolidated net sales of Britannia Industries increased to Rs. 2033.28 crore for the third quarter of the ongoing financial year, which was 13.40 percent higher than Rs 1793.01 crore, which was the consolidated net sales figure of Britannia Industries during the same period of the previous fiscal.
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Booming Booster is an multi purpose bakery flour improver Booming booster is a specially developed improver for all types of yeast- raised breads, buns as well as non yeast bakery products like puff, khari, etc. Special active ingredients in Booming Booster make it possible for preparing a premium final bakery product with all kinds of dough process.
MAKES GOOD
FLOUR EVENBETTER
Stern Ingredients India Pvt. Ltd. 211, Nimbus centre, Oberoi Complex, Andheri (W), Mumbai-400053 For sales call: 022-6520 8101/102/103 E: info@sterningredients.in W: www.sterningredients.in CIN U15440MH2008PCT193596 Manufacturing & Local Sales FSSL 10014021000977 Importer FSSI 10012022001347 * National regulation must be observed for all products by users *
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Academy of Pastry Arts Forays in India Academy of Pastry Arts, the school for pastry making from Malaysia, hosted an international event on pastry delights on 25th March 2015, at Gurgaon. The event was hosted at the recently launched Gurgaon centre and witnessed the presence of various national and international Chefs. The Gurgaon centre marks the first foray of Academy of Pastry Arts in India. Here it deser ves a mention that Academy of Pastry Arts is a global brand in pastry making, which specialises in curating artistic baking and pastry skills in its students. The academy is well-known for it s cou rse curriculum in pastry making, which provides global
standardised training to pastry enthusiasts and interested students. The event administered a walk through the academy and discussed about the future prospects of the pastry industry in the context of the Indian market. Classy pastries and Chefs’s exotic sugar displays were exhibited at the event. Some of the renowned Pastry Chefs shared their recipes at the event and interacted with pastry lovers and entrepreneurs. The event also provided spotlights on plans, investments and ventures of the academy. The launch
of its latest part time and full time courses were also announced. On this occasion, Niklesh Sharma, Director, Academy of Pastry Arts said, “The academy which has its strong foothold in Malaysia is all set to explore the promising Indian market. We are hopeful that our initiative will redefine interest levels in the domain of pastry and baking arts. Being experienced campaigners in this segment, we are hopeful that our academy will receive huge response from all the foodpreneurs, Chefs, foodies, etc.”
Rational Winner of the 2015 Kitchen Innovations Awards In May of this year, Rational, the renowned cooking appliance manufacturer, will be receiving the coveted Kitchen Innovations Award for the sixth time. The prize is awarded once a year by USA’s National Restaurant Association (NRA), possibly the largest food service trade association in the world. With its SelfCookingCenter 5 Senses, the manufacturer has impressed internationally recognised nutritionists, Chefs and design experts. This unique product can be aptly described as an intelligent cooking appliance. “Each year our independent panel of judges scans the entire industry to find the products that advance the entire food service industry,” said John C. Metz, Convention Chair for the NRA Show 2015. This year’s edition of the NRA Show will be held in McCormick Place, Chicago, US. The award will be given at the NRA Show 2015. The show will be held during 16th-19th May of this year. The decisive factors while choosing for this coveted award included energy efficiency, safety, multi-functionality, speed and intelligence. “We know from our customers how important these factors are in daily kitchen routines,” said Hiroshi Akai, Managing Director at Rational. “The award is a great incentive for us to continue to consistently orient ourselves to the needs of our customers,” he added further.
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Indian Food Additives Market Poised for Healthy Growth Food additives are edible substances added to food products to enhance their taste, colour, appearance and texture. Besides improving quality, these additives are added to prevent microbial growth and increase longevity of processed food products. In the bakery industry, the role of food additives cannot be discounted. It is evident that growing demand for ready-to-eat food products coupled with rising preference for natural food ingredients is to drive food additives market in India over the next five years. According to the recently published report by TechSci Research titled ‘India Food Additives Market Forecast & Opportunities, 2020’, the market for food additives in India is anticipated to witness double digit growth, at a CAGR of over 12 percent during 2015-2020. Here it deserves a mention that TechSci
Research is a global market research and consulting company with offices in Canada, UK and India. Due to cultural and regional diversities, food consumption pattern is not very uniform in various parts of the country. As a result, western region of the country generates the highest demand for food additives in the country. This region is expected to continue spearheading the food additives market due to the presence of a large number of food and beverage manufacturing companies in the states of Gujarat and Maharashtra. Global food giants such as Mars, Mondelez, PepsiCo, Inc. and Kraft Foods are among the major food additives consumers in India. “Indian food additives market is dominated by the flavors segment due to their substantial use in beverages, savory
items and cereals. With rising incidences of health problems like diabetes, consumers are also shifting towards all-natural, low calorie sweeteners such as Stevia. As a result, sweeteners are most likely to witness faster growth over the next five years and emerge as the leading segment in Indian food additives market through 2020,” said Karan Chechi, Research Director with TechSci Research. ‘India Food Additives Market Forecast & Opportunities, 2020’ has evaluated the future growth potential of food additives market in India and provides statistics and information on market size, share and future growth. Besides, the report also identifies and analyses the emerging trends along with essential drivers and key challenges prevailing in the Indian food additives market.
McDonald’s India Makes a Healthy Move McDonald’s is reducing the calorie content and salt in its Indian menu. Already this process has began. However, the alteration in sodium and calories in fries, buns and sauces of McDonald’s India have been done slowly and subtly so that the consumers do not face a big difference in their taste pattern, all of a sudden. This healthy shift in ingredient composition has been induced by change in consumer lifestyle and preferences. A month back, Amit Jatia, Vice Chairman,Hardcastle Restaurants Pvt. Ltd., which is McDonald’s master franchisee for West and South India operations, stated that for the Indian market McDonald’s had already reduced sodium in its sauces and buns by 10 percent and in fries by 20 percent. The sauces at the McDonald’s Indian menu had already got significant reduction in calories during the last six months. According to Jatia, the oil content in
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McDonald’s sauces in India has been reduced from 67 percent to 25 percent. McDonald’s India has reduced the calorie impact in its burgers by 7 to 8
percent. Here it deserves a mention that McDonald’s reduction of salt in its fries, buns and nuggets in India is part of a global initiative to reduce sodium content in its food, whereas the reduction of oils in its sauces is purely an India specific initiative.
Though its Indian market accounts for a small proportion of McDonald’s global sales, but India is one of the fastest growing markets of McDonald’s. Thus the burger chain cannot afford to overlook the country’s growing numbers of health conscious consumers. One can say that McDonald’s India’s products are becoming healthier, but whether they have attained the healthy tag as yet is a big question. However, this healthy initiative by McDonald’s India is not a new thing. For almost four years, McDonald’s India has been shifting its menu to the healthier side. McDonald’s India has included healthy products in its portfolio like grilled burgers and wraps, egg burgers and ice-creams with less than 3 percent fat. The burger chain has also enhanced its vegetarian menu for the Indian market. According to Jatia, McDonald’s India has introduced low fat mayo in the Indian QSR industry.
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Trends in the Industry
The Indian bakery industry has been progressing at a rapid pace. With changing habits of the consumers there has been transformation in the working of the industry during the recent years. Paying heed to health consciousness while, at the same time, maintaining the taste has been one of the new trends adopted by the industry. Packaging the products with detailed information about the nutritional value of the packed products is another change. Health consciousness has also given rise to smaller portions. Sleek bakery cafes and modern machineries have been among some other new-age introductions in the industry, during the last decade or so. Ashok Malkani takes a look at the gamut of changes being adopted by the Indian bakery industry, during the recent years. 18
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akery industry in India has an important place in the industrial map of the country. According to a market research report by NIIR Project Consultancy Services titled Bakery Industry in India (Bread, Biscuits and Other Products) Present & Future Prospects, Market Size, Statistics, Trends, SWOT Analysis and Forecasts (Up to 2017), large Indian population, abundant supply of raw materials and low capital requirements are some strengths of the bakery segment in India. India is among top producers of key raw materials of the bakery industry, which puts the sector in a sweet spot. Many bakery products have emerged as items of mass consumption in India, in view of their affordable prices and high nutrient value. With rapid growth and changing eating habits of people, bakery products have gained popularity among masses. The bakery industry in India is dominated by cakes, breads and biscuits. The rapid increases in population, change in eating habits of people due to maturation of globalisation, changing social dynamics during the recent years as a result of increasing numbers of working couples in nuclear families with less and less time to cook elaborate meals, have all contributed towards the significant enhancement of popularity of bakery products in India, during the last two decades. However, like everything else in life, the bakery industry in India is also going through a transition. These days, buoyed by the consumer demand, the Indian bakeries have began to lay more emphasis on nutrient value of their products and also on their packaging solutions. These
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days, the bakery industry in India is working hard and working creatively to merge the not necessarily conflicting issues of great taste and good health. Nowadays, there is a significant number of consumers in India who want to eat better and are trying to make better and healthier choices. They want great tasting products but they also want better nutrition and easier ways to stay healthy. In this context, baked goods delivering functional ingredients, while maintaining great taste, will, according to the stalwarts of the industry, have a bright future.
Changing Concepts of Health During the early ‘90s, lowering the fat content in bakery products was the trend. “In the early ‘90s, many said, ‘Let’s get the fat out of products; make them fat-free or low-fat products,’ ” said Dilip Nakhasi, the Director of Innovation at Bunge North America. He continued, “It didn’t work because the industry didn’t reduce the amount of calories. At the same time, taste, texture and quality were badly impacted in baked goods, because if you take the fat out of the system, the product won’t deliver the qualities we all look for.” Nakhasi opined fat has got a bad reputation over the years, but actually it is an important component of our diet. “The challenge for us was to take out the bad fat, and add healthy fat without losing the taste and texture of the product,” he stated. “We developed structured lipids, including essential fatty acids coming from canola oil, which have low saturates, more polys and more monos, and combined them with medium-chain triglycerides, which provide cardio health benefits and burn like carbohydrates. We combined them to get a process of interesterification or randomisation, where we build the structured lipids,” he elaborated. These days, baked goods in India are delivering resistant starch, dietary fiber and many other components of a healthy diet and at the same time they are being a strong comfort food for consumers. “India is emerging as the diabetic capital of the world. In our country, even fit youngsters are seeking low calorie
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and high fiber food products. In this context, food manufacturers and Chefs have a challenge of making indulgence food products like cookies, cakes, rusks, etc. more health-friendly without compromising on taste and value-formoney. Hence, one of the focus areas of our new nutrition solutions business is to offer innovative science-backed solutions and ingredients for such healthier food products,” explained Rahul Gupta, Business Head, Nutritional Solutions, Tata Chemicals. For example, Hi-maize resistant starch is very much suited for bakery because it replaces flour in baked products with ease while at the same time maintaining the taste and texture that are preferred by the consumers. There is documented clinical proof that including Hi-maize resistant starch in a person’s diet can improve his/ her metabolic state. Moreover, because of its metabolic effects, people are prone to be less hungry the day after they have eaten food with Hi-maize resistant starch. Here it deserves a mention that a plethora of healthy products have been launched in the Indian bakery industry during the recent years, and healthy bakery consumption is gaining popularity in the country.
Smaller Portions and Other Trends What we are witnessing these days are a couple of trends tied to what people are calling healthy indulgence. At present, the Indian bakery industry – and perhaps the entire Indian food sector – is seeing a continued interest in mini options, which include bite-sized cookies, brownies and muffins. They allow for customisation and portion control, thereby helping to keep the calories in check.
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bakery revie w biscuit sector. Also the industry has been experiencing fortification of the bakery products in order to satiate the burgeoning appetite of the ‘health conscious’ Indians,” observed the report, which was published in 2014.
Packaging Solutions
Dilip Nakhasi
The trend of smaller portion sizes is catching up fast in the Indian bakery industry. Moreover, mini-portion sizes tend to retail at lower price points and generally carry less of calories as compared to the full-size portions. Therefore they are high on affordability and are not likely to affect health to a perceptible extent. Mini pies and cupcakes are some apt examples in this regard. Another trend in the Indian bakery industry is the addition of functional ingredients into bakery items. The ‘free-from’ trend is also gaining ground in the in-store bakeries. It includes bakery products which are free from gluten, allergens, trans fats and animal products. They are hot items in these times, as are organic and nonGMO products. The above-mentioned market research report by NIIR Project Consultancy Services has viewed that rising preference for premium biscuit category is another factor that will contribute towards the volume growth for the Indian bakery industry. “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
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With the spread of health consciousness, the role of quality packaging in bakery products has also increased in the Indian bakery industry. Packaging plays an important role in precisely displaying relevant information about the product. The health conscious consumer of today wants to know about the calories he/she is consuming. Thus packaging informing the buyer about the nutrients in the product, becomes of crucial importance these days. This is very much valid for bakery products also. But packaging does not only serve the purpose of informing the consumers about the nutritional value of the product/s. There are several basic requirements of a package intended to contain bakery products. These include: • Water vapour permeability of packages • Oxygen exchange from within and outside a package • Aroma impermeability characteristics of packaging materials • Resistance to seepage of fats and oils • Protection against deteriorative visible and ultra violate radiation • Good printability and appearance • Physical, mechanical protection to the products against shocks, crushing and vibrations.
Hang out Cafes Besides experiencing growing demand for healthy bakery products , the Indian bakery industry is also witnessing the mushrooming of bakery cafes. The concept of bakery cafés, although has gained traction during the recent years, is not new to India. Bakery cafés reverse the concept of traditional cafés. There existing bakeries and chocolate retailers offer complementary beverage items. Thus, unlike a regular café, a bakery café is, at the core, a provider of baked food, with the beverage segment only complementing the baked products’ menu. Traditional
Rahul Gupta
cafés on the other hand are largely focused on ready-to-drink, beveragebased(i.e. coffee, tea, juice, liquor, etc.) food service formats, with beverages usually supported by food items. According to a Technopak report, a typical bakery café’s menu includes a wide selection of breads, encompassing such exotic variants as wheat, rye, fivegrain, multigrain, cracked wheat, flute, baguettes and ciabatta, etc. and other baked goodies like brioches, croissants, cookies, muffins, cakes, scones, strudels, brownies, pies and puffs. The menu may also feature soups, salads, and other dishes, made using wholesome, locallysourced ingredients, cooked and served fresh, noted the said report. Despite the challenges faced by bakery cafés, the concept has a strong footing in the Indian market today, and looks set to grow in several cities in the country. The coffee café and bakery café chains are fast gaining currency in urban India. With their demand for socialisation in a classy setting increasing, a section of urban and urbane Indian consumers are driving the demand for more sleek hang-out options. With Café Coffee Day, Costa Coffee, Tata Starbucks, Dunkin’ Donuts, and Mad Over Donuts, etc. the café coffee and bakery café market in India is now hot and happening. “International players like Au Bon Pain, Le Pain Quotidien, and domestic chains Theobrama Patisserie, Angels in my Kitchen, Baker Street, La Opera, and Choko La are expanding from their current format to the sit-in café format. This extension is currently witnessed largely in the metros and mini metros as a result of the high population of the target group in these cities,” observed
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directly on cream cakes are getting vogue. Bakeries have been constantly upgrading their equipment which are eco-friendly, safe and economical. More and more bakery businesses across the country are using modern technologies such as infrared burners, which consume about 30 percent less fuel than other ovens and produce less pollution. The central nervous system-based bakery equipment are also here. They provide better durability and ensure more hygienic processing conditions.
the Technopak report on bakery cafes sometime back.
E-retailing and Technology Another trend that is sweeping the nation is that of e-retailing, and its effect has influenced the Indian bakery industry also. Of late, home bakeries and start-ups have been mushrooming with several professionals and graduates turning bakers. Many ladies are seen igniting their creative sparks by opening bakeries within their homes. These home-bakeries and bakery chains are giving the large but largely unorganised Indian bakery industry more organised character, and going online is a right step in that direction. The online retailing in bakery products is brimming with potential. The bakery products have been gaining traction in India’s e-retailing segment. The increased demand for bakery products in India has also brought in more technologically advanced equipments. Today there is a market for a diversified array of breads and other bakery food products which has induced the diversification and upgradation
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of technology in the Indian bakery industry. These days there is a constant effort by the bakery players in the country to innovate their product line to cater to the evolving and even discerning Indian palates. According to the abovementioned report by NIIR Project Consultancy Services, bakers in India are bringing innovation and advancement in the technology and ingredients they use. A comprehensive range of donut baking machine, pizza rollers and sheeters, photo printing machine to print images
Summing Up One can state that times are changing and so are breads and pastries! The Indian baking industry is adapting to fast-paced technology and sophisticated consumer demands with high flexibility. Today’s generation is inducing business trends and looking for gourmet and healthy bakery products. Companies are reacting to consumer induced trends with creative renditions of baked delicacies. These are the exciting times n for the Indian bakery industry.
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Have Your Cake and Eat it Too Indian bakery industry is, today, believed to be worth Rs. 5000 crore. And it is expected to grow appreciatively as the per capita consumption of bakery products is only about one to two kg per annum in India, which is extremely low as compared to that of the developed countries, where this consumption is between 10-50 kg per annum. Moreover, the fact that a significant section of urban population in the country is having less time to cook elaborate meals, thereby inducing them to opt for ready-to-eat options, does portend a bright future for the Indian bakery industry. Thus baking business involves great scope for enterprising entrepreneurs. It is heartening that home-based bakers are making fast inroads in the Indian bakery industry. Often there is very little investment needed to start a bakery business at home and overhead charges are reduced to the bare minimum. But at the same time this business offers lucrative revenue earning opportunities. Ashok Malkani finds that several ladies have ventured into this arena and have established themselves. Some of them had no previous experience and many of them left their previous occupation to enter this field.
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akery industry plays a critical role in the Indian food processing industry. However, it may be mentioned that the unorganised sector of the Indian bakery industry far surpasses the organised sector of the Indian bakery industry, as far as production figures are concerned. The unorganised small scale segment of the Indian bakery industry manufactures 3 million tonnes compared to about 1.3 million tonnes of the organised sector. In the unorganised segment of the Indian bakery industry there is a growing niche segment of home bakers which is coming into its own. With business flourishing for these bakers, there is ample opportunity for others to jump into the fray. The reason why the home baker population is increasing is perhaps mainly due to the profit margins available in this business. At a bakery business event held in Mumbai, some time back, Chef Naresh
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person often bakes the cakes by self, or with the support of minimum number of staff. Moreover, boosted by TV programmes like MasterChef and Khanna Khazana, more and more people are discovering the pleasures of home cooking and baking, with growing numbers looking to turn their leisure-time hobbies into flourishing home-based businesses. Pannala of Saubhagya Confectionery from Hyderabad had disclosed that an average Indian customer paid about Rs. 150 extra per one kilogram of cake for presentation and professional edge. “If you have the right ingredients, and know how to make it, you will be spending less than Rs. 100 per cake; the rest is profit,� he stated, in a matter of fact manner. The average profit margin for a cake in a bakery depends on the overhead costs and the cost of materials. But for a home baker the overheads are meager as the
Switching Professional Gears Among women entrepreneurs who have developed their home-based businesses, home bakers are a rage. And most of these home bakers were professionals employed in different fields. Today they are earning a neat packet while baking delights. Take the case of Bayiravi Mani. She was working for an event management company and had never ever baked before. She developed an interest in baking after visiting a friend and looking through a recipe book that she had. She then realised
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bakery revie w that baking was not really a difficult proposition. The ingredients used were all simple. She began her journey in baking with a vanilla muffin and that set the ball rolling…. She didn’t have to look back. She quit her job in November 2011 and just two months later, that is in January 2012, she officially launched her home bakery business. However, if you think that it was smooth sailing all the way, you are not entirely correct. Bayiravi, who stays in Gurgaon, admitted that being a home baker entails lot of hard work. But the satisfaction she gets out of this creative endeavour more than compensates for the sweat. Initially, the major challenge she faced in running her enterprise was in delivery. At the initial stages of her business, several people would be interested to have her cakes but the distance they had to travel to collect the cake did put them off. Gurgaon is indeed quite far from many parts of Delhi. Purva Khadpe - Vengurlekar from Pune, an interior designer by profession, confesses that baking had always enticed her. She stated that she was inspired by her
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mother and her aunt who used to bake perfect cakes for her birthdays. And they used to do this without even measuring the ingredients that they mixed together. She felt that if they could do it why not her. Then there is Sudeeksha Raghavan from Mumbai, for whom baking is nothing short of passion. Her interest in baking matured when her home had a microwave. Monika Manchanda from Bangalore forayed into baking with a techie background. “I always had an itch to start something of my own. Life however was routine until I decided to take a break to look after my son,” she said. During her
career break she decided to pursue her hobby of baking. When a café contacted her for desserts on a regular basis, her business received a fillip. Kamini Gopal, an ecologist and wildlife biologist, has also ventured into baking business. Though her foray into baking began when she was a kid and she was baking off and on, she didn’t venture into the home bakery business until November 2011. Just three months prior to this her housing society had a fair and her friends urged her to put up a stall. The stall was followed by a flood of orders, which probably induced her to start 22Baker Street- Holmemade Cakes at the end of 2011. “I started baking at the age of 18. My parents got a microwave at home which encouraged me to bake. I did attend a baking class to understand the basics of baking. The best thing about baking is the end result, when people applaud your work,” claimed Sudeeksha. Tanvi Sovani Palshikar from Pune, an interior designer by profession, stated, “Baking was a hobby since I was in junior college. I rediscovered this hobby post
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Anna marriage. At that time, I tried new recipes and cakes which grabbed attention and appreciation of friends, family and spouse, to the extent that me and my spouse thought of translating the hobby into a business.” Susheela Stephen, a home baker, sells her goodies under the name of supermomskitchen. She started baking at the age of 10. “I had a subject of cooking class when I was in school, in Malaysia. This grew into a passion for cooking and baking. I kept on trying new recipes. Then I started uploading my cooking videos on YouTube by the name supermomskitchen. Children loved all my desserts,” recollected Susheela. Then there is Anna from Cochin, who has started Cake Canvas, which she claims is not a bakery but a designer studio as “these cakes are edible sculpted art, each designed with its own theme, with the art
Susheela Stephen
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bakery revie w and food connoisseur in mind.” “On and off baking of cakes, cupcakes and cookies were always a part of my life. Till one of my friends wanted me to create an artistic cake for her one year old. Their son’s birthday was on 2nd June, 2012 and Cake Canvas was born on the same day,” reminisced Anna. “While baking the cake and sculpting it to suite the theme is easy, moulding the figures take up a lot of time and skill. The complexities limit production to about four designs a month,” Anna disclosed while talking about challenges involved in designing cakes. “I started baking in April 2012. This was also the time when I conceptualised Melt It Down. I had been working with an event production company but due to flexibility in terms of working hours, I was induced to do something on my own from home. I picked up baking randomly. Many trials and errors made me eager to gain knowledge and eventually I became really interested in baking,” observed Priya Vijan Gupta from Bangalore, owner of Melt It Down, known for her unique designer cakes.
Teething Troubles and Other Challenges But baking cakes from home is not all hunky dory. One has to face many obstacles and deal with them effectively to become a success. Take the case of Monika who faced impediments towards setting up her bakery business, largely in terms of set up costs, infrastructure and in getting raw materials. Initially, she used her kitchen to bake in but as the business expanded, she converted another room in her house into a ‘bakery studio.’ She faced the challenge involved in procuring good raw materials, particularly food colouring. She had to source such ingredients from the US. Purva believes that the most challenging thing in bakery operations is to make theme cakes because people want these cakes on their special day and at a special fixed time. “So you have to be time conscious while making these cakes, besides exercising creativity. The cake must be baked at a specific time and also the other decorations and artistic touches have to be implemented punctually. The cake cannot be ready either too early or too late,” averred Purva. She stated that for her the customers’ satisfaction complemented with their smile when they eat her cake is
Kamini Gopal
most important. “I would advise all those venturing in this field that if you want to be successful you should not be diffident about exploring new things and new techniques. You should not only try new flavours, but should also use only the best quality products,” Purva pointed out. While talking about the initial challenges involved in her business, Kamini disclosed that her initial challenge lay in the fact that she had to master several baking techniques. Another challenge for her was catering to customers’ tastes. “Most people are habituated to the standard tastes, whereas I had something different to offer. There is so much more in the world of cakes,” she said. Besides these, the price factor was another challenge for her. People wanted to pay the usual market rate. “What you
Sudeeksha Raghavan
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Priya Vijan Gupta
do as a home baker and what you do in a bakery shop can be quite different things,” Kamini asserted. However, her customers soon discovered that this was true. “The taste and novelty attracts repeat customers to me. My striving for uniqueness is my USP,” she affirmed.
The Requisite Qualities “You need to be patient and not hurry the process of baking by increasing the temperature. By doing so you may end up ruining the creation. If you feel flustered, remember the saying ‘patience and perseverance overcomes mountains,” advised Sudeeksha. “On an emotional note, the most important quality to have as a baker is to be able to take criticism like you take praises. You learn from the criticisms about how you can make the end product better. The other qualities that a baker must have are patience and perseverance. Keep on trying till you achieve perfection,” stated Tanvi, while talking about challenges in her profession. In her opinion, all the love that one pours into making the cake shows in the final product. The patience and perseverance should of course be complemented by innovativeness. “Try new things and give a variety to your clients. Be innovative and always aim towards the enduser’s happiness and live up to her/his expectations,” stated Tanvi. Anna views that for a baker a keen sense of smell is essential. “This will enable her/him to know when the cake is done. It will also prevent the cake from getting charred. Above all the quality needed for the baker is the passion to bake,” she articulated.
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Purva Khadpe - Vengurlekar
“My advice to the new people venturing into this field would be to follow your passion to the last mile. Experiment, experiment, and then experiment! A broken fondant figure or a burnt cake is your stepping stone to perfection the next time,” Anna asserted. Susheela believes that it is important for a baker to have the sense of soft texture, icing and fondant. An advice that she gives to all home bakers is: “Open the oven only after 15 minutes.”
The Professional Pitfalls But all these home bakers making a success of themselves in baking does not mean that baking is an easy job. It must be remembered that no matter how seasoned a baker is, there can be cake baking disasters that can only be rectified by strategic application of whipped cream, a heavy shower of icing sugar and/ or a mountain of fruits. Professional baking is a different ball game than stove-top cooking. Good baking skills entail precise measurements and proper adjustments to account for difference in oven temperature, altitude and other factors, which can influence the final product. Decorating cakes is an art, but baking them is a science. And it is not so easy to have a grasp on the science of cake baking. There are myriad pitfalls that can mar the work of cake makers. Deflated or shrinking cakes, cakes that are too dry, too wet or too crumbly are only some of them. But once you have mastered the science or the craft it is easier for you to start your own bakery business. So it is advisable to enter this business after requisite knowledge and practice on baking. n
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The Cool and Hot Market By Swarnendu Biswas
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here are a few man made creations in the world, which have almost universal acceptance across humankind. Ice-cream is in that chosen category. This dessert, which is mostly made of dairy products, and which often comes in a variety of pleasing flavours, is not only popular among the children but can bring the hidden and long lost child in all of us…
Legacy and History Ice-cream’s legacy dates back to the 4th century BC, and the precursor to our modern ice-cream was popular in ancient China, around 200BC, where a frozen mixture of milk and rice was consumed. Alexander the Great enjoyed snow and ice, which were flavoured with honey and nectar. In the Persian empire, people would pour grape juice concentrate on snow, and this bowl of dessert was considered a delicacy in those days, in Persia. In around 400 BC, the Persians developed a chilled dish made of rose water and vermicelli, which was enjoyed by the royalty during summers. During the end of the thirteenth century, the famous Venetian traveller, Marco Polo, returned to Italy from the orient. He had with him a recipe from China that closely resembled what is now called sherbet. According to many food historians this recipe eventually evolved into ice-cream, during the 16 th century. The modern ice-cream as we know it was introduced in Italy or in England, during the 16th century. ‘Cream Ice’ regularly graced the tables of Charles I in England, during the 17th century. There is a saying that Charles I even rewarded his ice-cream maker with a lifetime pension for keeping the recipe a
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secret. The objective was to keep ice-cream a treat reserved for royalty, which by today’s standards of morality, can be termed simply outrageous.
The Favourite Dessert But thankfully, today ice-cream is no longer a royal treat but is enjoyed by all and sundry. The development of modern refrigeration transformed ice-cream from luxury to affordability. However, ice-cream’s extremely long legacy and rich history is complemented by its sweet present. According to the report from Research and Markets, titled Global Retail Ice Cream Industry 2013-2018: Trends, Profits and Forecast Analysis, the global retail ice cream industry’s revenue is estimated to reach 74 billion USD by 2018. According to a portal named Statista.Inc, which has statistics and studies from more than 18,000 sources and claims to be one of the leading statistics companies on the Internet., the estimated size of the ice-cream market worldwide in 2013 was 49.4 billion USD, whereas in 2016 it is expected to rise to 54 billion USD.
A Promising Scenario India also mirrors this global trend, despite its low per capita consumption of ice-cream, per year. RS Sodhi, Managing Director, GCMMF, the company which markets milk and milk products under the Amul brand, stated a year back that India’s per capita consumption of ice-cream was 400 ml per year, whereas the global average of per capita consumption of ice-cream was 2300 ml per year. This figure however, reflects huge untapped potential growth for the icecream market of the country. It is heartening that ice -cream is slowly but surely gaining
popularity among urban Indians. According to a report by Canadean, during 2013, the consumption of ice- cream for each person in India was the lowest across major global markets. But this consumption is set to rise fast as consumers in India have come to associate ice-cream with fun experiences shared with friends and family. According to the finding based on Canadean’s report titled ‘Understanding Consumer Trends and Drivers of Behaviour in the Indian Ice Cream Market,’ India is the most rapid growing ice-cream market globally, with ice- cream treats fast becoming a part of Indian culture. Indian consumers are turning into regular patrons of ice-cream parlours, helping to fuel greater interest in packaged offerings in the country. Presently, India’s ice-cream market is estimated to be worth Rs. 3,000 crore, which includes both the organised and the unorganised segment of the industry. Sodhi noted about a year back that in value terms, the organised segment of the ice-cream market in India was growing at 19.5 per cent per year, for the last five years. About 65 percent of Indian ice-cream market can be slotted within the organised segment. If the growth trend continues for two- three more years, which is likely, then we can say that the organised segment of Indian ice-cream market holds a lot of promise. However, at present the consumption of icecream market in India is very much tilted in favour of north and west India, which needs to change. The organised segment of India’s icecream market is dominated by brands like Amul, Kwality Walls and Mother Dairy. Vadilal, Cream Bell, Baskin-Robbins are other important players in India’s growing
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bakery revie w ice-cream market. In the organised segment of India’s ice-cream industry, Amul is the market leader, accounting for more than 35 percent of the market share of the organised ice-cream market in the country.
The Perceptional Shift Even some years back in India, ice-cream was perceived as an occasional treat to be savoured during summers. But now with the mushrooming of ice-cream parlours here there and everywhere in urban India, this perception is showing a perceptible shift. Nowadays, more and more Indians are enjoying ice-cream throughout the year and having ice-cream as take home products. Ice-cream in urban India is also making a transitional shift from an impulse purchase to a habitual purchase, though impulse purchase of ice-creams in the organised ice-cream market of India is still the dominant consumption trend. Besides the mushrooming of ice- cream parlours in urban India, the other important reasons behind this consumer shift in perception towards ice-cream is the steady increase in disposable incomes and change in lifestyles across pockets of urban India. The above-mentioned report by Canadean noted that Indian consumers’ desire for fun sharing occasions would cause sales of takehome ice cream to rocket; growing at a compound annual growth rate of 15.5 percent during 2013-2018. Presently, the Indian ice-cream industry is growing between 12-15 percent annually.
The Flood of Flavours Besides increase in ice-cream consumption, India is also experiencing more evolved preferences in terms of their ice-cream choices. Now Indians are having a profusion of flavours to choose from in their icecream options, which was not the case a decade earlier. And what is more, many of these flavours are unusual, and far removed from the conventional strawberry, vanilla, chocolate or mango. Hitherto uncommon flavours like litchi, blueberry and black currant have made presence in the Indian ice-cream market during the recent years. Take the case of Pabrai’s Fresh & Naturelle, a premium ice-cream brand, which has an array of flavours like sitaphal(custard apple), rose sandesh, anjeer, cinnamon, tender coconut, orange basil, wasabi and ginger in its repertoire. They have also come up
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with Nalen Gur ice cream. Here is deserves a mention that Nalen gur happens to be a type of delectable molasses from Bengal. If you think of ice-cream flavours, chances are your thought may be drifted to Vadilal. Among the various organised players operating in India’s ice-cream market, Vadilal is believed to have the largest range of icecreams in the country with 150 plus flavours ,and they are sold in a variety of more than 250 packs and forms. The range includes cones, candies, bars, ice-lollies, small cups, big cups, family packs, and economy packs among others. Baskin-Robbins is also basking in the trend of exotic flavours. Black Currant, Rum Punch, Papaya Pineaaple, and Mint Milk Chocolate are only some its 34 flavours for the Indian market.
Healthy Choices Ice-creams for the health conscious have also arrived in the Indian market. In January 2007, Amul introduced SUGAR FREE &
ProLife Probiotic Wellness Ice Cream, which can be construed as a healthy initiative by the leader in India’s organised ice-cream market. Mother Dairy has also introduced Dietz ‘Sugar Free’ range of ice-creams for the diabetic patients and calorie conscious consumers. Dietz ‘Sugar Free range of ice-cream is low on calorie and high on dietary fibres; meeting around 20 percent of recommended daily allowance (RDA) with per serving of 100 ml. These ice-creams have also has high protein content and less fat content. In fact, according to Mother Dairy’s website, the milk fat content in Dietz Sugar Free range is 75 percent less than that of in regular ice-creams, making it ideal for weight watchers.. Dietz ‘Sugarfree’ range of ice-creams is available in two flavours, namely Natural Vanilla and Kesar Almond.. Even lesser known players like Ahmedabad-based Havmor Ice Cream Limited also has a range of sugar less icecreams in its portfolio. Then take the case of the fruit range of Pabrai’s Fresh & Naturelle ice-creams, which is made from 100 percent
natural ingredients, where no artificial colour and no artificial flavour is being used. Moreover, as they do not use canned fruits, their fruit ice-creams are seasonal. That is not all. The non-fruit ranges of Pabrai’s Fresh & Naturelle are also made from only high-grade natural ingredients.
The Premium Segment Another cool trend in the Indian ice-cream market is the invasion of the premium players like Pabrai’s Fresh & Naturelle, Häagen Dazs and London Dairy. In fact, the premium segment of the Indian ice-cream market is expanding. This market is pegged between Rs. 250-300 crore. Even the mass market ice-cream players are coming with premium ice-cream offerings. In April 2013, Hindustan Unilever, which is an important player in the mass market ice-cream products in the country, introduced Magnum to the Chennai market. Magnum bar is priced at Rs. 85 per stick and is available in Mumbai, Pune, Chennai, Bangalore, Hyderabad and Delhi markets. Amul has already launched Epic ice-cream in Delhi and Mumbai markets, which is again a premium product. Mother Dairy has also rolled in its high-end stick named Belgiyum in Delhi. According to Euromonitor, the premium end of the ice-cream market in India accounts for only 10 percent of the Rs. 3620 crore Indian ice-cream industry. But the fact remains that it is growing really fast. In 2008, the premium ice-cream brands accounted for only 5 percent of the Indian ice-cream market.
Challenges Remain Overall, the Indian ice-cream market seems cool and yet hot and happening. But despite the promising growth indicators, India’s icecream business is not without its share of challenges. Poor cold storage infrastructure and poor transportation infrastructure are only some of them. Tapping the rural India in a big way, which is often characterised by erratic power supply, still remains a challenge for the Indian ice-cream manufacturers. Moreover, the fact that transportation of milk products has been brought under the purview of service tax in the recently held Union Budget of 2015-16, is likely to hamper the growth of the ice-cream market in India, as this may make ice-cream costlier in the country. n
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Chocolatier, Trainer and Entrepreneur By Swarnendu Biswas
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elhi-based Craft and Social Development Organisation(CSDO), headed by Sunita Bhasin, has been contributing to the Indian bakery and confectionery industry by helping people with interest in chocolate-based creations to develop a promising career in chocolates. Sunita, a creative chocolatier exuding lots of passion for her craft, has more than 22 years of rich experience in grooming future chocolatiers. Though her immense creativity is reflected in CSDO’s comprehensive training modules in the art of candle making, art and craft making, gift and trousseau making, cosmetic making and other creative training endeavours, but here, considering the purview of our magazine, we would focus on her initiatives targeted at the Indian chocolate industry only. In fact, before entering chocolate business she was creating designer candles, a business which she is still continuing, since the last 27 years.
Training and Consultancy Some of her array of chocolate making classes involve moulded chocolate making, liquor chocolate making, professional fudge chocolate making, truffle chocolate making among others. Besides helping the students get nuances of making chocolate-based creations, CSDO is also engaged in
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giving consultancy to professionals and/ or entrepreneurs engaged in chocolate business. “Our consultancy in chocolate business covers a wide gamut of activities, ranging from how to get the right manpower and retain them, how to effectively market your chocolatebased products, how to package them so that their sales can be augmented, etc. Succinctly, our comprehensive consultancy helps people engaged in chocolate business to tackle several day-to-day challenges in their business operations effectively, which in turn can facilitate them to grow their business, ” elaborated Sunita. “From theoretical knowledge of chocolate making to preparation of
tempting recipes to creating awareness about what licensing certifications are required, to helping one reach her/his niche clientele with minimum possible investment, CSDO is there to groom and guide the aspiring chocolatiers and as well as the entrepreneurs engaged in chocolate business at every step, through our classes and consultancy programmes,” Sunita affirmed. CSDO can be construed as a praiseworthy initiative considering that the demand for chocolates in India has increased significantly over the last decade, and is expected to increase further in the years to come. This trend is perhaps buoyed by the increase in disposable incomes in select but sizeable pockets of urban Indian society and also by the increased influence of globalised tastes on Indian customers. The rising popularity of chocolatebased products as gift items during the recent years could have also contributed to the trend of increased demand for chocolates in urban India. This increased demand for chocolates has been expanding the market for talented chocolatiers. And this market or demand for talented chocolatiers in the country can be met by initiatives like CSDO. Besides training and consultancy, CSDO has an impressive range of chocolate essence, chocolate moulds and chocolate accessories within its ambit, which people engaged in chocolate
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chocolate-based products, supplemented with attractive packaging.
business can find useful.
Sweet Bites Sunita also designs and packages readyto-eat chocolate-based creations. Under the brand Brown Bite Chocolates, the dynamic entrepreneur is also engaged in creation of exquisite designer chocolate products. Brown Bite is engaged in producing gourmet chocolates and its portfolio encompasses 80 flavours. Her portfolio of chocolate products also include nut free, sugar free and dairy free chocolates to cater to various dietary restrictions. “Brown Bite has a fully integrated manufacturing facility, and we undertake every aspect of chocolate making from moulding to packaging,” pointed out the savvy entrepreneur. “From manufacturing of hand-crafted chocolates to its decoration as well as the beautiful packaging of these bundles of joy, we are engaged at every step of this creative process,” she added further. Gifting is an important business at Brown Bite. Brown Bite, according to her, specialises in custom-made chocolate
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The Market for Dark Delights
Sunita Bhasin
gift boxes, baskets, and high quality corporate chocolate-based gifts for almost any event. At the same time, whether it is a birthday or a wedding, a Valentine’s Day, New Year or any other festivity, Brown Bite is there to infuse the personalised spirit of celebrations into your joyous occasions, with its range of delectable
I queried the lady to gauge the market of chocolate products in India. Sunita views that though the market for chocolates in India is at a developing stage, but it is teeming with huge potential. “There are various relatively unexplored zones in chocolate making in India like the cluster chocolates and chocolate truffles, which aspiring and established chocolatiers should probe,” opined Sunita. She also thinks that gourmet chocolates have a great untapped market in lavish weddings, which are many a time hosted in hotels in the country. “The fact that the Indian climate is not conducive to the distribution of chocolates is also a hindrance to the chocolate growth story in the country. This leads to increase in its transportation costs and pricing, which in turn hampers its market viability in the price-sensitive market of India,” explained Sunita, quite dispassionately. n
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The Healthy
Fruit
for Bakeries By Swarnendu Biswas
A
pricots grow in the apricot tree, whose height ranges from 8–12 m (26–39 ft), having trunk of up to 40 cm in diameter. Apricot fruit is a drupe and its similarities to the peach is evident. In fact, the ripe apricot with its hues varying from golden yellow to orange looks similar to a small peach. The unripe apricot is green in colour. Its size usually varies between 1.5 -2.5 cm in diameter and its taste can vary from sweet to tart. Apricot can be consumed in both fresh and dried forms. The fruit has a single ‘stone’ within its fleshy interiors and within the stony shell is enclosed a single seed. Treating the commercially grown dried apricots with sulfur dioxide gas during processing stage is fairly common. When treated with sulfur dioxide, the colour of apricots turn to deep orange. However, the organic apricots, which are not treated with sulfur vapour , are darker in hues.
Origin and Production The origins of apricot are wrapped in
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enigma, though it is widely believed that these fruits originated in China, some 3000 years ago. Apricots are believed to have arrived in the western world first in Armenia, and from there their usage spread to the rest of the European continent. The scientific name of this fruit is Prunus armeniaca (Armenian plum), which perhaps derives from assumption. The use of apricots in ancient Greece (since the times of Alexander the Great) , and in the ancient Persia is also evident. Apricots are believed to have arrived in India during the 2nd century AD and in the US during the 18th century. In India, apricots are abundantly found in Himachal Pradesh and Kashmir. Though the cultivation of apricots is mostly across the continental climate region with cold winters, they can grow in Mediterranean region too, if there is enough cool winter. Dry climate is conducive to the maturation of apricots. According to the Food and Agriculture Organization Corporate Statistical Database (FAOSTAT)’s 2012 figures, Turkey, Iran, Italy, France, Spain,
Algeria, Morocco and Pakistan were among the leading producers of apricots.
Application of Apricots Apricots have extensive application in the food & beverage industry, especially in the bakery industry. Apricot cake, apricot jam and apricot cookies are wellknown applications of apricot. Besides using it on bread, apricot jam can have usage as glaze on pastries. Chocolate ice-cream with apricot sauce can be a delicacy worth savouring. Apricot and white chocolate tiramisu can be a delectable dessert, if prepared well. These delicious fruits can add to the taste and as well as the nutrient quotient of milkshake. Apricot juice is a refreshing delicacy.
Myriad Health Benefits Apricots are endowed with several health benefits. Naturally ripened apricots are spruced with healthy dose of antioxidants, which are required by the body to facilitate its natural functioning. The healthy dosage of antioxidants in apricots is helpful in reducing the threat
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bakery revie w of cancer. Apricots have significant amount of the antioxidant called lycopene, which is known to impede the growth of cancerous cells and neutralise the harmful free radicals. It deserves a mention that the impressive presence of antioxidants in apricots not only helps in preventing cancer but also contributes greatly towards maintaining skin health. These panacea like fruits are a good source of both vitamin A(due to high levels of beta-carotene content) and vitamin C. Vitamin A not only promotes good vision but prevents free radical damage to cells and tissues. The intake of vitamin A is useful for the growth of the cells in the body. And intake of the right quantity of vitamin C, according to an expert, could help in protecting against immune system deficiencies, cardiovascular disease, eye disease, and even skin wrinkling. Apricots are rich in polyphenolic antioxidants like flavonoids too, and a diet which has the right dosage of flavonoids can reduce the possibility of heart disease. Apricots are also rich in carotenoids and xanthophylls. According to researchers, these nutrients could facilitate in protecting eyesight from aging-related deterioration. Having two or three servings of apricots per day can facilitate preventing agerelated macular degeneration, an eye disorder, which is one of the important reasons behind vision impairment among the geriatric population. Thus consuming apricots daily can be
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beneficial to one’s ophthalmic health in the long-term. Moreover, dried apricots are a wonderful source of dietary fibre, which is helpful in safeguarding from gastro-intestinal disorders. As a result of their high fibre to volume ratio, dried apricots are also used to get relief from the troubles of constipation. The high amount of soluble fibres in apricots can also keep the threat of heart disease away. The high fibre content in apricots can facilitate in reducing the LDL or bad cholesterol and in contributing towards enhancement of the HDL or good cholesterol levels in the body. The lowering of LDL can in turn check the threat of cardiovascular diseases. Moreover, the high fibre content in this magic fruit can improve the digestive and excretory systems which in turn contributes towards improving the rate of metabolism. Thus apricots can help one to stay slim and trim. The fact that apricots have low amounts of calories also contributes to the fact its healthy intake would not let one put on unnecessary weight. Apricots are also rich in potassium, and a healthy dosage of potassium in the human body is needed to maintain the blood pressure level stable. Potassium deficiency can increase the possibility of developing hypertension, which is a common lifestyle disease of our urban lives. Moreover, severe hypertension can introduce the
possibility of heart attacks too. What is more, apricots are rich in copper and low on calories. Further, the rich iron content in apricots can help in preventing the sneaking of anaemia into one’s body system. Consumption of apricots can also help in prevention against inflammation. A single apricot is endowed with 4-5 gm of catechin, and this phytonutrient has great potential in checking inflammation. With the health conscious wave gaining momentum in urban India, the Indian food service industry should make use of apricots more proactively to address its growing numbers of health conscious diners, and also make efforts to create awareness about the myriad health benefits of apricots among the people, so that their demand increases in the Indian society. Presently, India’s love affair with apricots can at best be described at a nascent stage, which requires full blooming in the years to come. For example, apricot jam doesn’t have common usage in the Indian breakfast tables, but there is no reason to believe that its market potential in middle class urban India is insignificant. Bakeries in India (and here I am not meaning only bakeries in five-star hotels and resorts and other high-end bakeries) should also proactively promote apricot cake, apricot jam and apricot cookies in a big way, which can garner significant consumer demand in these health conscious times. And apricot bread can also be a delightful option for the consumers of healthy bakery products. India’s annual apricot production in 2012 was approximately 18,000 tonnes, which is dismal. In India, most of the commercial production of apricots takes place in the hills of Himachal Pradesh, Jammu and Kashmir and Uttar Pradesh. Kinnaur and Lahaul & Spiti in Himachal Pradesh and Ladakh in Jammu and Kashmir are important apricot growing regions in the country. The time has also come when the production of apricots in India and as well as their transition from farm to fork in the Indian breakfast tables become more significant statistic than they are now. For this more financial encouragement to the cultivators of apricots across the country is the need n of the hour.
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P REV I E W
Comprehensive Solution for Gourmet Foods
Dabon offers a wide range of imported products, constituting premier products from premium brands worldwide. Elle & Vire - The Elle & Vire brand was established in 1947 by the Elle & Vire Dairy Cooperative (the Elle and the Vire are two small rivers in Normandy). The brand’s international vocation was rapidly affirmed and in 1975 the Elle & Vire Cooperative was France’s leading exporter of dairy products. Today, the brand is France’s No. 5 dairy brand, with more than one out of two French consumers purchasing at least one Elle & Vire product a year, and virtually everyone in France is familiar with the brand (92 percent awareness rate). At the international level, Elle & Vire sells dairy products as varied as milk, butter, cream, desserts and cheese. Elle & Vire’s products always rank among the most innovative (the first UHT milk in France in 1960, the first UHT cream in 1973, the first UHT dairy dessert in 1985, and the first French spreadable butter in 1992). It is regularly awarded by professionals and consumers. Villars - Villars Maitre Chocolatier, a Swiss chocolate company based in Fribourg, was founded in 1901. Presently managed by Alexandre Sacerdoti, the company is owned by the multinational group - SoparindBongrain. Among the most coveted chocolate brands, Villars owes its grand success to its wide range of unique products including chocolates containing nuts and almonds in lavish proportions as well as its 72 percent dark chocolate napolitains. Offering tonnes of options and catering to highly differentiated tastes and preferences, Villars boasts of having something for every kind of chocolate lover. From Dark Patissier Chocolate Bars to Liqueur Chocolates to Milk Chocolate Gourmet Bars to Fine-filled chocolate and Experience Bars, this world renowned Swiss chocolatier has concocted the most delectable recipes, combining time honoured secret formulae and the goodness of Swiss milk chocolate or dark chocolate with wafers, praline fillings, wafer chips and various dried fruits and flavoured liqueur. Their Swiss Whips, Perrier Swiss Whips and boxes of assorted old fashioned chocolate are a huge hit as are their drinking chocolate and snacking bars. Dabon Intl. Pvt. Ltd. gauravtandon@epicure.in
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WAFFLE CONE MAKER & WAFFLE MAKER Akasa continually strives to provide with best quality products which are userfriendly & maintenance free. This year Akasa has introduced a range of new products — Round Classic Waffle Cone Maker & Waffle Maker are two of them. One can’t resist the aroma of freshly baked waffles & cones. As waffle cone & waffles are becoming kids’ favourites, Akasa has launched round machines which are economic as well as fast in making golden equally baked crispy waffles & cones. This user-friendly machine has one timer knob & one temperature setting knob with light indicators. Its unusual non-stick baking plates enables easy removal of waffles & cone. Akasa International info@akasainternational.in
Chef’s Choice
Knife is said to be the ‘life’ of a Chef. In fact, holding on to a good quality knife is extremely crucial for any user in the kitchen. Probably, the most exclusive branded knife of India, which has been closely associated with star hotels and catering units, is Remington Knives. Over the years, the company has won an essential place in the commercial kitchens of India. Its knives are made from tough, carbon stainless steel that ensures greater edge retention. These knives are heat treated and tempered in an inert atmosphere. Remington Knives are appreciated due to their sharp, long-lasting edges, user-friendly shapes and sizes and wide range. The wide range includes French Cook’s Knives, Paring Knives, Steak Knives, Vegetable Knives, Carving Knives, Slicing Knives, and many more. In fact, the edges of Remington Knives are ten times sharper and longer than the conventional knives. They are known for their fulllength tang for perfect balance and for easier and less tiring cutting. The quality of Remington Knives is at par or above as compared to many imported knives. They are precisely handcrafted and finished with each blade honed to an exact perfection and lasting experience. Remington Steel Arts remingtonsteelarts@yahoo.com
The information published in this section is as per the details furnished by the respective manufacturer/distributor. In any case, it does not represent the views of Hammer Publishers Pvt. Ltd.
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Baking Creativity with Sweetness By Sharmila Chand Girish Nayak, the Pastry Chef with Olive Beach Bangalore, Monkey Bar, Bangalore and The Fatty Bao — Asian Gastro Bar, Bangalore, had interest in cooking since the age of 17 when he went for an internship with ITC Grand Maratha Sheraton in Mumbai. Even though he started work at the Garde-Manger section, he used to make periodic visits to the bakery section to collect breads and that is where his interest began. Post internship, he came back to Welcomgroup Graduate School of Hotel Administration to complete his course and took a keen interest in baking breads. He even worked at local bakeries in his spare time. Nayak then enrolled at The Culinary Institute of America (CIA), New York, where he developed a strong basic foundation in baking and in pastry arts. He had the opportunity to work with the famed Chef Johnny Iuzzini. With him he learnt the art of classic French desserts with a playful modern American touch. He developed a rich experience in baking during his stay in New York. Keen to further enhance his knowledge, Nayak became a Stagier at some of New York’s finest pastry kitchens and bakeries like Daniel, Bouchon Bakery, Bouley Bakery and Le Bernardin. Nayak then became part of the team at Gotham Bar and Grill in New York under Chef Deborah Racicot, where he mastered running of the pastry and bread stations. With a desire to hone his skills further, Nayak then went on to work as a bread baker at Amy’s Bread in Chelsea Market, New York. Nayak returned to India in late 2010 and joined the team at Olive Beach Bangalore. At Olive Beach, he invested his time in fine-tuning his pastry skills for the Indian market, under the guidance of Chef Manu Chandra. He then moved to Olive Bar & Kitchen in Mumbai, where he helped Chef Manu Chandra create a new dessert menu at the two Olive Bar & Kitchen outlets in Mumbai. Nayak moved back to Bangalore in May 2012 to help set up the baking and pastry section at Monkey Bar, Bangalore. The excerpts of the interview follow: What are the current trends in Indian bakery and patisserie industry?
The current trend in the bakery and patisserie industry in India, according to me, is clearly moving in the direction of reinventing classic desserts; making them fun, lighter, different, yet with a touch of the familiar. Nowadays, guests also look forward to experiencing with different textures, f lavour combinations and innovative presentations on their dessert plates. Guests these days love variety and ask for changes in menus at regular intervals. I have also noticed that most customers have a huge partiality towards chocolatebased desserts.
What are your hot selling or the most popular desserts?
At Olive Beach Bangalore, some of the popular dessert choices are Warm Banana Pudding with Coffee Ice cream and Nutella Powder; the Black Forest Pavlova with Vanilla Mousse, Chocolate & Cherry Sorbet; Salted Caramel Mousse with
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Rock Candy and Caramel Ice Cream and the Strawberry Olive Oil Cassata. At the Monkey Bar in Wood Street, Bangalore the most popular desserts are the Old Monk(ey) Cake and Mobar Ice cream Sundae Sandwich, and the Carrot Cake. I have also found that at the Monkey Bar outlet at Indiranagar, Bangalore and at our Monkey Bar outlets in Delhi, the crowd favorites are the Chocolate XS Cake and Chocolate Pot De Crème with Salted Caramel Popcorn.
What are the challenges a Pastry Chef has to face in his/her job? Please name three of them
There is the challenge pertaining to paucity of high expertise and creativity. These days people are highly inspired by western desserts and are adapting the same for the Indian market. However, it takes a certain surge in creativity to leap above the rest and create something that stands out. It is this creative quotient that is missing from a lot of aspiring bakers and pastry cooks. Ingredients play a major role in deciding What about the health quotient? the outcome of the final product. In India, How do you take care of that aspect? there is a shortage of consistent quality in Unless someone has dietary restrictions ingredients. The third challenge pertains to time. or allergies — which we make sure we accommodate — we ensure that majority Baking and pastry making are time of our guests leave our establishments with controlled and precise processes. They take time and here products cannot be made their sugar craving amply satiated. immediately. Therefore, it can get a bit What is your favourite tool and why difficult to meet customers’ requirements on a sudden short notice. it is so? Mini Offset Spatula must be one of the What is your working philosophy? best tools. You can use it to lift a product, It is to work with finesse, work hard and to put icing on the cakes, to flip anything always work to be better than yesterday. from a pan, to slice a mousse, etc.
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