Oct-Nov ’14
Hammer Food & Beverage Business Review
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June-July ’15
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E D I T O R I A L
Publisher cum Editor
Rajneesh Sharma
rajneeshhammer@gmail.com
Associate Editor
Swarnendu Biswas Resident Editor
Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design
Hari Kumar. V Dev Kumar
Production Assistant
Mamta Sharma
Advertising Sales
Delhi: Debabrata Nath, Sumesh Sharma Mumbai: Rajesh Tupsakhare Subscription Sales
Dattaram Gangurde Director Sales
Sanjay Anand Mobile: +91 9811136837 Director Operations & Finance
Rajat Taneja Mobile: +91 9810315463
Editorial & Advertising Offices: Delhi:
Hammer Publishers Pvt. Ltd. 206, IInd Floor, Samrat Bhawan, A-7/8/9, Ranjeet Nagar, Commercial Complex, New Delhi-110008 Phone: 91-11-45084903 Mumbai:
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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., 206, IInd Floor, Samrat Bhawan, A-7/8/9, Ranjeet Nagar, Commercial Complex, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028. Annual Subscription rate within India is Rs. 450 and overseas US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.
The Indian bakery industry has been experiencing a healthy demand for healthy products for quite some years. This trend is expected to gather momentum in the years to come as health consciousness is expected to increase among an increasing number of discerning consumers of bakery products in the country. An healthy bakery product should ideally contain low sugar and salt, less trans fat, and should be preferably endowed with whole grains, vitamins and minerals wherever possible. At the same time, they should preferably holistically satisfy the allergen concerns. Gluten-free bakery products are also gaining currency in India. We have discussed the various facets of the trend towards healthy bakeries in the Indian bakery industry, in our Cover Story. QSR segment in India is slated for impressive growth. It is natural as more and more people in urban India are having less time to cook elaborate meals, and as nuclear families with busy working couples are emerging(or has already emerged) as a trend in India’s socio-economic and socio-cultural scenario. The paucity of time to cook coupled with increased disposable incomes in select but sizeable pockets of urban India during the last decadeand-a-half is only expected to give an impetus to the growth of India’s QSR segment, which includes bakery products like burgers and pizzas. And in India’s continually evolving QSR growth story, burger seems to be the new hero. If the recent entries of a number of internationally renowned QSR players which have focus on the burger segment are any indication, the burger business in India is expected to burgeon in the years to come. And what is more interesting that many of these burger giants, like their predecessor McDonald’s, have taken care to tailor their offerings to suit the Indian palates. However, as there is no homogenous Indian palate as such, it would be still more pragmatic if these chains take care to alter their Indian menus across geographies to suit the localised tastes, wherever they are necessary. We have discussed the recent invasion of QSR players in India which have focus on burgers, in detail, in our Business Story. Baking breads seems to have promising business potential in India, as the Indian bread industry is slated for impressive growth in the near future. However, the entrepreneurs entering the bread making industry should realise that bread is generally a low margin product and it is a perishable commodity. Especially in a tropical country like India, breads do not have a shelf life over three days. The potential of India’s bread making industry, the factors to heed in bread production and its marketing, and the evolving trends in bread industry in India are being discussed in our Feature section. Besides these features on relevant issues for the Indian bakery industry, we have covered other interesting topics that could attract readership across the industry, and a wealth of information comprising events and news pertaining to the bakery industry. We hope our readers would have an engrossing time while reading this sincere endeavour of ours.
Editorial Policy : Editorial emphasis in Bakery Review magazine is on
educational & informational material specifically designed to assist those responsible for managing Bakery & Confectionery business. Articles are welcome and will be published on the sole discretion of the editor.
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I N S I D E
20 COVER STORY
Health Trends Influencing Bakeries
24 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
The Indian Burger Market Gets Hot
28 FEATURE
Baking Breads Sounds Good Business
32 OPERATIONS
DEPARTMENTS
Heeding to Safety Measures in Bakery
34 INGREDIENT June-July ’15
The Priceless Spice
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PASTRY QUEEN INDIA 2015 25th-26th July 2015, Academy of Pastry Arts, Gurgaon, Haryana
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he first PASTRY QUEEN INDIA 2015 was held during 25th-26th July 2015 at Academy of Pastry Arts India, Gurgaon. The two day event was organised by Hammer Publishers Pvt. Ltd., the publishers of Bakery Review magazine, and Elle Vire, Dabon International Pvt. Ltd. The theme of the competition was ‘The Art of Dance’. Over two days, the challengers were required to create a Sugar Showpiece (including ‘Pastillage’, a sculpture made out of sugar), Chocolatebased Cake, Coffee Dessert in a glass, a ‘Petit Gateau’ (a ‘small cake’, usually with a filling) and a Tart. The event was judged by an eminent panel of juries which comprised leading Pastry Chefs and professionals, which included Chef Dinesh Rawat — Director, Academy of Pastry Arts India, Chef Avijit Ghosh — Corporate Pastry Chef, Leelaventure Hotels, and Chef Thomas Lionel — Elle & Vire India, Dabon International. Chef Sanjana Patel, the Executive Chef at LA FoLIE Patisserie and Chocolaterie (Mumbai), made history by being crowned India’s first ‘Pastry Queen’. She will
Chef Sanjana Patel
represent India at Sigep 2016, World Lady Pastry Championship in January 2016, Rimini, Italy for ‘The Pastry Queen’ title. Chef Arpitha Harish of Taj Land Inn
L-R: Sanah Vohra, Bani Nanda, Pallavi Debsinha, Sanjana Patel, Neelam Saini, Arpitha Harish & Trisha Singh
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Mumbai was adjudged the First Runner. The competition was visited by eminent professionals from the Chefs’ fraternity. The first day was primarily dedicated for preparation, whereas the second day for applying the finishing touches and presentation & judging. Chef Sanjana Patel won over the tough competition from Chef Sanah Vora (ChocTales, Gurgaon), Chef Neelam Sircar Saini (a freelancer from Kolkata), Chef Pallavi Debsinha (The Oberoi, New Delhi), Chef Trisha Singh (The Leela Palace, New Delhi), Chef Bani Nanda (MIAM, New Delhi) and Chef Arpitha Harish (Taj Lands End, Mumbai). Chef Sanjana Patel will be receiving further training at the Academy of Pastry Arts India, to meet the forthcoming challenge in Italy. Academy will also offer advanced training to first runner up Chef Arpitha Harish. With little tradition of pastry making in India (a lacunae that this Gurgaon school is seeking to fill), it will be the first time that an Indian will take part in the Pastry Queen Championship.
L-R: Contestants with Jury, Chef Dinesh Rawat, Chef Avijit Ghosh, Chef Thomas Lionel & in the Center is Sanjay Tandon — Managing Director, Dabon International
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LADIES WORLD PASTRY CHAMPIONSHIP, 23rd-27th January 2016, SIGEP 2016, Rimini, Italy The only event of its kind, held every two years, the Pastry Queen Championship is intended specifically for women Pastry Chefs from around the world, to give them a unique opportunity to put their skills to the test and find new inspiration for a successful and stimulating career. It is a high-calibre professional event, run in accordance with the strictest and fairest of professional standards and held in Italy — the cradle of confectionery and pastry-making art. The competition will be held as part of SIGEP, a specialist trade fair held in Rimini since 1979 and dedicated to Pastry Chefs and ice-cream, chocolate and bread makers from around the world. ‘The Pastry Queen’ has set its sights on becoming a gold-standard international event in the pastry-making world, guaranteeing a professional platform that will showcase the category and encourage valuable feelings of goodwill, quality, passion and love for the profession, not to mention creativity, collaboration and respect.
TITLE SPONSORS Elle & Vire Elle & Vire was established in 1947 by the Elle & Vire Dairy Cooperative (‘Elle’ and ‘Vire’ are names of two small rivers in the Normandy region of France). The brand received international acclaim as a manufacturer of fine quality dairy products and by 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 being familiar with the brand. At the international level, Elle & Vire sells dairy products as varied as milk, butter, cream, desserts and cheese. Elle & Vire is renowned as one of the most innovative brands of dairy products (the first UHT milk in France in 1960, the first UHT cream in 1973, the first UHT
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BAKERY REVIEW dairy dessert in 1985, the first French spreadable butter in 1992), and is regularly awarded by professionals and consumers. Elle & Vire is present in more than 120 countries around the globe, in both the retail and food service sectors. Elle & Vire offers food service professionals a complete range of top quality, high-performance dairy products. The result of ongoing research and innovation, Elle & Vire products meet the needs of the most demanding Chefs. Elle & Vire is a standard-setter, accompanying restaurateurs, hoteliers, Pastry Chefs and other food service professionals throughout their careers. An official supplier to the Bocuse d’Or, one of the world’s most prestigious culinary competitions, the brand also maintains privileged relationships with some of the greatest cooking and pastrymaking schools: the Institut Paul Bocuse, the Ecole du Grand Chocolat Valrhona and the Ecole Lenotre in Paris. Elle & Vire also offers professionals the opportunity to enjoy ever more innovative free services by becoming a member of the Alliance Elle & Vire. In addition to The Chef’s Magazine published 3 times a year and the monthly The Chef’s e-news, reporting on the latest gastronomic trends and news, Alliance Elle & Vire members enjoy privileged access to The Chef’s Web (www.thechefsweb.com), a lively site featuring articles, recipes, job offers and food industry events’ diary. Dabon International Private Limited Dabon International Private Limited is the Indian subsidiary of Savencia Group, owned by Bongrain SA of France — the world’s largest producer of specialty cheese. Dabon International, since its inception in 1996, has consistently ranked as one of the largest players of international gourmet food in India. This success has been possible owing to the quality of the brands and products represented by Dabon, and its impeccable service levels backed by a strong team of technical experts. With its pan-India presence, Dabon has strong reach across the length and breadth of the country, serving to varied customer classes. The major market segments catered by Dabon includes high-end hotel chains (Leela, ITC, Hyatt, Novotel, etc.), gourmet restaurants, prominent caterers, and embassies
Academy of Pastry Arts India The Academy of Pastry Arts India is a premier institute, offering unique opportunity to learn the art of pastry & bakery. It is located in Gurgaon. The academy offers Basic Certificate in Pastry & Bakery Arts(course duration: three months), Diploma in Pastry & Bakery Arts(course duration: six months), Advanced Diploma in Pastry & Bakery Arts(course duration: nine months)and also the Certificate in Pastry & Bakery Arts (duration of the course comprising 12 weekends on Saturday & Sunday). The Certificate in Pastry and Bakery Arts can be done part time. showcasing gourmet food and cuisines. Along with being a trusted name in the food service and institutional segment, Dabon has a growing presence in retail segment too, with its premium offerings. The company’s range of retail offerings includes premium beverages, specialty cheese, French cookies, wafers, and pasta. Currently Dabon products are available across gourmet stores and modern retail outlets in all major metros and tier-I cities. Dabon’s products are also a central part of the beverage menus at major food service and cafe chains, for instance at Starbucks, Costa Coffee, Au Bon Pain, among others. Dabon also offers a wide range of sales support and marketing activities to ensure off-take from these stores. Infrastructure is the company’s core strength, and it is ensured with the state-of-the-art offices, warehouses, logistics, supply chain and also the ability to maintain the cold chain. Dabon has own offices in Delhi, Mumbai, Bengaluru, Kolkata, Pune and Jaipur, and operates through distributors in more than 20 states across the country. Supported by a team of qualified technocrats and executives, having vast experience in the food industry, Dabon International is completely equipped to offer professional solutions. The company’s impeccable service levels are matched by its zealous and qualified marketing personnel. Its team includes specialists for technical support for dairy, beverage, bakery, cuisine, etc.
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CO-SPONSORS Madhav Enterprises Established in the year 2012, in Delhi, Madhav Enterprises is an exporter, importer and supplier of a comprehensive assortment of disposable glasses, cake boxes, packing trays, laminated paper cups, lid containers, silpad, sugar crafting tools, baking thermometer, icing bags and cutters & moulds. These products are precisely designed and manufactured using optimum quality raw materials and sophisticated technology by the company’s reliable vendors in compliance with international quality standards, under the supervision of competent professionals. The offered range at Madhav Enterprises is appreciated for durability, robust design, sturdiness, precise finish and dimensional accuracy. Furthermore, the offered range of products of the company can be availed in various specifications in terms of shape, size, design and dimension, at reasonable prices. The company has collaborated with reliable vendors of the industry, who provide Madhav Enterprises with a wide variety of high quality products. The selection process for the best vendor is done by Madhav Entrerprises’s procuring agents on various parameters such as economic position, control measures, market credibility, manufacturing techniques, etc. In order to provide a flawless gamut of products, Madhav Enterprises has set up a well-equipped large warehousing facility with a smooth inventory management system that is administered by the company’s warehousing personnel. With the help of the company’s reliable vendors and professional team, Madhav Enterprises is able to deliver the offered range to its clients in different specifications and designs, as per their requirements.
installation of foodservice equipments. Its team of engineers strives to ensure that each of the equipment is a pleasure to use for every Chef. Rans also undertake customised fabrication of kitchen equipments. The company uses 18/8 stainless steel under the highest quality standard of manufacturing process. It represents leading international food service equipment companies like Comenda
(warewashing equipment), Lainox (combi & convection ovens), Animo (coffee brewers & boilers), Sirman (food processing machines), Caplain (baking equipments), Rancilio (semi automatic coffee machine), Schaerer (fully automatic coffee machines), among others. The complete range of products of Rans Technocrat includes cooking ranges, bulk cooking systems, combi ovens and steamers, exhaust systems, refrigeration
Rans Technocrats Pvt. Ltd. Rans Technocrats is an established player in the hospitality industry. The company undertakes projects from planning of kitchens to manufacturing and
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units, bain maire, plate dispensers, dish washing machines, baking ovens, mixers, milk & water boilers, sandwich grillers, coffee machine, etc. Rans’s range of Indian & imported foodservice equipments provides one-stop solution for all kitchen requirements. The quick response after sale service of the company is also impeccable. AKSAI Creations Integrating cutting-edge design and state-of-theart manufacturing with over three decades of experience in tableware for the hospitality industry, AKSAI offers the product performance and service needed to meet the exacting standards of today’s hospitality environment. Aksai offers a comprehensive range of products including kitchenware, buffetware, glassware, barware, cookware, pots & pans, knives, flatware, holloware, pastry utensils, tabletops, light kitchen equipments and hospitality accessories. The leading brands represented by Aksai in India are Jenaer Glas, Schott Zwiesel, Paderno, Dudson, Carlisle, Weber, Le Creuset, Chilewich, Peugeot, Robot Coupe, Metro, Revol, Robert Welch, Impulse, Tablecraft, Blanco, Waring, WNK, Polyscience, Spring, Hatco, and Neumarker. The company is already supplying its range of products to leading hotels
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& foodservice and bakery institutions in India. The accuracy and precision of the equipments offered help great deal in developing new techniques to provide innovative tastes and culinary experiences. Solutionz Consulting Solutionz Consulting is a leading provider and innovator of online hospitality solutions to corporate & individual customers. The company seamlessly merges technologies of hardware, software and services to help customers resolve their complicated IT needs. Based in Gurgaon, Solutionz Consulting operates throughout India and possesses technical expertise, domain knowledge, infrastructure and resources to provide enterprise level solutions to hotels and F&B outlets. The company now brings interactive digital menus to the Indian hospitality industry. These digital menus, apart from offering a host of unique and beneficial features to the restaurants, are extremely easy to navigate and a visual treat to hold and use. They also promise to deliver world class experience to the guest. This is the latest product from the stable of this seventeen-year-old IT company, which provides innovative IT services and solutions to the hospitality sector.
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EVENTS’ CALENDER TRAFS 2015 16-19 July 2015 BITEC, Bangkok, Thailand www.thailandhoreca.com/ Asiafruit Logistica
The IBA 2015 is Coming… T
he new edition of iba will arrive at the fairground Messe München, in Munich, Germany. The forthcoming event will be taking place during 12th-17th September 2015. It has been taking place on a rotational basis, after every three years since 1949. It is an event associated with delightful aromas of freshly baked goods and specialty coffees, where exquisite cakes and pastries are expected to seduce the eyes and palates. The trade fair encompasses a comprehensive range of products and technologies that are relevant to the daily operations of bakers and confectioners of all company sizes as well as of restaurateurs and decision makers from the food retail sector. The range of topics at the event ranges from raw materials, ingredients, baking aids
2-4 September 2015 Hongkong Asia World-Expo, Hongkong www.asiafruitlogistica.com HOSFAIR Guangdong 2015 10-12 September 2015 China Imports & Exports Fair complex, Guangzhou www.hosfair.com IBA 2015 12-17 September 2015 Munich Messe München http://www.iba.de 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 The Hotel Show 2015 28-30 September 2015
and half-finished products to production technology, process optimisation, small and large machines and computer systems to complete interiors of bakeries, cafes and pastry shops, and sales and out-of-home consumption. At the important event, more than 1200 exhibitors from around the world will be presenting the industry’s latest innovations, trends and technical developments. iba has been the meeting point of choice for the bakery and confectionery trade since 1949. The world’s leading trade fair for bakery, confectionery and snacks attracts more than 70,000 visitors from over 160 countries. This year’s edition of iba’s trend topics are snacks and coffee. This year’s edition of iba will come with a colourful bouquet of events. The ibaUIBC-CUP, the iba forum, the iba summit, the iba Oktoberfest tent, special exhibition areas and awards ceremonies will together ensure a diverse programme of events that will provide plenty of know-how. The visitors are expected to profit from their visit to iba 2015 in myriad ways and are expected to take away with them valuable professional know-how, countless new impressions and fantastic inspirations for their business.
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Dubai World Trade Centre, Dubai www.thehotelshow.com ANUGA 2015 10–14 October 2015 Cologne, Germany www.anuga.com Fi & Hi India 19 – 21 October 2015 Bombay Convention & Exhibition Centre, Mumbai www.fi-india.com
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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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Carl’s Jr. to Spice up the Indian Burger Market Adding to the heat in the Indian burger said, “We are extremely excited market, the US-based fast food restaurant to announce that Carl’s Jr. is chain, Carl’s Jr. has announced its now arriving in India. These nationwide brand launch on August are exciting times for the QSR 8th, 2015, at the Select Citywalk Mall space in India, especially for complex at Saket, New Delhi. the burger market. We are For the Indian market, Carl’s Jr. will confident that customers will be introducing a specially designed enjoy the differentiated gourmet menu dedicated to the experience that Indian palates along with our premium unique offerings such brand offers.” as beer on tap and an Sana Chopra, all-you-can- drink soft Executive beverages bar. The brand Director, Cybiz BrightStar is being brought to India Restaurants Pvt. Ltd. by Cybiz BrightStar said, “Carl’s Jr. is bringing Restaurants Pvt. Ltd., distinct offerings targeted owned by Gurgaon based at young hungry guys and Cybiz Corp, through girls. Carl’s Jr.’s mix of a master franchise casual dining ambience, Samir Chopra agreement with CKE gourmet food quality and Restaurants Holdings, Inc., (“CKE”), QSR speed of service will eventually the parent company of Carl’s Jr. eliminate the consumers’ conundrum of Commenting on the launch, Samir choosing between speed and quality.” Chopra, Group Chairman, Cybiz Corp Ned Lyerly, President of International
Sana Chopra
at CKE Restaurants Holdings Inc., informed, “We have developed a dedicated menu for India which includes an extensive vegetarian selection. Our food is made fresh to order with healthy premium ingredients and we take great pride in offering best in class
customer service.” Known primarily for their chargrilled burgers, hand-breaded chicken and hand-scooped shakes, Carl’s Jr., following the launch of its maiden outlet in India, in Saket, New Delhi, will be opening additional company owned outlets in the Delhi-NCR region before moving to other territories in the country with sub-franchisees. Carl’s Jr. is expected to launch a minimum of 100 restaurants in India, over the next 10 years.
Delicacies Wrapped in Gold Swarn Amrit, which did exquisite gifting solutions with delicacies wrapped in 24 karat pure edible gold along with personalised packaging options, has come up with their newest sensation ‘Swarn Mukhi’ for all special occasions. Swarn Mukhi is made by the traditional families of Jaipur and gets enrobed with pure 24 Karat gold. Swarn Amrit has conceptualised sweets using 24 karat edible gold with feature of customised packaging for its entire collection. The customisation can be done as per the choice and requirement of discerning customers by placement of personal photographs, gold engraving, message scroll, golden key, etc. According to Aishwarya Goel, Co-Founder & CEO of Swarn Amrit, “Swarn Amrit is delighted to launch its latest creation ‘Swarn Mukhi,’ which is created with delicious sweets having finest ingredients and wrapped in 24Karat pure edible gold. At Swarn Amrit, we are providing consumers with a variety of easy ways to select and personalise the perfect gifts for any special occasion like wedding.”
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Tropilite Foods to Enter Retail Market Tropilite Foods Pvt. Ltd. (TFPL), one of the leading manufacturers of bakery ingredients, is all set to enter retail market by launching its cake premixes range. The company is already actively present in institutional & Horeca market segment for the past 34 years, offering bakery ingredients such as egg-free cake mixes, non-dairy whipping creams, glazes, filling and cake décor, pizza cheese, flexi cooking crème, mayonnaise & other
dairy products. For retail, Tropilite will offer three variants in retail packaging, including egg free vanilla cake mix, chocolate cake mix and lava cake mix. With this launch, the company is looking forward to reach out to home bakers market in India, which is fast expanding.
BAKERY REVIEW
Now Comes the Dessert Pizzas With the need for food innovation and fusion cuisine gathering momentum, the need for experimentation and of serving something different to the discerning foodies is emerging as a trend in the Indian food service industry. Now the dessert lovers have a reason to rejoice as Courtyard by Marriott Gurgaon introduced a sinful spread of dessert pizzas this July. The promotion of these dessert pizzas in 11 of its varieties took place during 20th -31st July. The creation is the brainchild of Chef Amit Dash, Executive Chef at Courtyard by Marriott Gurgaon. As the saying goes, necessity is the mother of invention and the innovative idea of dessert pizza struck Chef Dash on his daughter’s birthday when her birthday cake wasn’t delivered. Determined to give her a surprise, Chef went into the kitchen to prepare something which would have everything she liked. Chef started with her favourite thing, pizza. He then whipped up some mascarpone with a delightful dollop of jam and added the melting cheese to the delicious mixture. Needless to say, the ‘dessert pizza’ was a huge hit, and the appreciation of his daughter for dessert pizza encouraged the Chef to share this delight with his guests at MoMo Café of Courtyard by Marriott Gurgaon. Priced at Rs. 401+taxes, these pizzas are 8 inches wide and come in delightful varieties, which include mango basil pizza, angoori rasmalai pizza, sweet chilli pizza and blueberry white chocolate ganache pizza among others.
Shashi Bhuwan Gopal JW Marriott Hotel Chandigarh has announced the appointment of Shashi Bhuwan Gopal as its Pastry Chef. In his new position, he will be responsible for the bakery, confectionary and pastry operations at the hotel. Chef Shashi will also play a vital role in promoting the Chandigarh Baking Company, which is a warm and welcoming deli and patisserie located inside the hotel that serves cakes, cookies and coffees, made-to-order sandwiches and burgers, and a variety of hand-made breads and chocolates. “We are excited to announce the appointment of Chef Shashi as our new Pastry Chef. He is very creative and is known to adopt delicacies from different cultures and create new food items according to the Indian sensibilities and tastes,” said Rubal Chaudhry, the General Manager of JW Marriott Chandigarh. “He plans to bring in a lot of unconventional flavours to Chandigarh Baking Company’s menu which will surely delight the food loving people of the region,” he pointed out further. Chef Shashi has been associated with various hotel brands through his career spanning 15 years. He began his career with Centaur Hotel in Mumbai. In his last assignment, Chef Shashi was working as the Pastry Chef at The Westin Hyderabad Mindspace.
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75th Starbucks Store in India Opens Tata Starbucks Pvt. Ltd., the 50/50 joint venture between Starbucks Coffee Company (Nasdaq: SBUX) and Tata Global Beverages Limited, recently celebrated the opening of the 75th Starbucks store in India. Starbucks’s stores in India are operated by the joint venture Tata Starbucks Limited. The newly opened store, located in Mumbai at Bandra, also marks the opening of the 27th Starbucks store in the commercial capital of India, and the third Starbucks outlet in the buzzing locality of Bandra and Santacruz. Till 23rd July 2015, Tata Starbucks had 75 operational stores across six Indian cities. Marking this occasion, Avani Davda, CEO, Tata Starbucks Pvt. Ltd. said, “We are thrilled to celebrate the opening of our 75th store in India and extend our unique Starbucks experience to coffee lovers across six cities. Continuing our thoughtful expansion in this market, with our 27th store in Mumbai, we remain committed to growing our business with a steady focus on our partners — who are at the heart of our business and contribute greatly to our success.” “We have been overwhelmed by the way our customers have embraced us and we look forward to welcoming our customers at the new store. As we grow from strength to strength, we are committed to exceeding the expectations of our customers and those of our partners,” she pointed out further. Strategically located in the heart of Bandra, the store celebrates a coffee story that is woven throughout the store, ranging from the messages on stair riser to the hand painted coffee region map on the focal wall. The two storied outlet has been designed to reflect the rich historical architecture of the city and the interiors of the store embrace and celebrate the local culture with the use of displayed antiques. There is an artistic impression of the Bandra Worli Sea link, celebrating the city. The store is located off Linking Road, in Bandra West.
KFC and IRCTC Enter into a Tie-up After the pizza chain Domino’s Pizza, KFC, the Kentucky-based fast food restaurant chain, has entered into a tie-up with the Indian Railway Catering and Tourism Corporation (IRCTC) with the objective of catering to train commuters. From 20 th July onwards, the would be commuter/s in some select trains (where this service of delivering KFC meals has been introduced till now)can order KFC meal while booking ticket through IRCTC. This will enliven the palates of many rail passengers, who not much earlier didn’t have much better choices. However, till 20 th July, the facility of having KFC’s meals on board was available on 12 trains in India, passing through New Delhi railway station. The service will initially cover trains which are not equipped with the facility of pantry cars, and subsequently this service would be expanded to trains like Rajdhani and Duronto. According to a KFC statement, “Consumers will have to visit the IRCTC website or call on 18001034139 (toll free) to place their order. A password will then be sent by KFC to the consumer’s mobile phone which will have to be mentioned at the time of delivery.” The business potential of this tie-up is huge, but whether the potential would translate into reality of attractive revenues is a million dollar question. Logistics can present a big challenge in fruition of this potential into reality. Late trains and crowded platforms can provide nagging impediments towards the delivery process. Here it deserves a mention that Domino’s Pizza, which began deliveries in Indian trains since February of this year, has already expanded the service to around 200 trains. But till now, the chain has managed to deliver a very dismal number of pizzas on the Indian trains.
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Elle & Vire, partner of your success So lutions for Foodservice Professionals
Dabon International (P) Ltd.
North: 0124-4974000 - sales_delhi@daboninternational.com West: 022-28301214 - sales_mumbai@daboninternational.com South: 080-41602213 - sales_bangalore@daboninternational.com Contact: gauravtandon@epicure.in June-July ’15
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Taste Tomorrow 2015 Report Puratos, a leading global food ingredients company, recently launched its Taste Tomorrow 2015 Research results that capture consumer behaviour in the food space and provide unique insights into emerging consumer trends in the baked goods industry. The release of the Puratos Taste Tomorrow 2015 Report in Mumbai was a high profile industry event where representatives of the confectionary industry turned up to learn about the survey results and understand consumer preferences and discuss future trends. Over 100 leading manufacturers attended the report’s launch. Three keynote speakers addressed the gathering and offered the invitees a platform for sharing food trends with senior level executives in the food industry. Taste Tomorrow 2015 is part of a series of events that take place in different parts of the world, each providing unique global and local insights into emerging trends in the baked goods sector that help manufacturers with actionable information to enable them to adapt their product innovation and development to current and future consumer needs. The results of this global consumer survey demonstrate consumers’ attitudes and perceptions towards bakery, pastry, patisserie and chocolate in various regions and cultures and point out key observations and future trends. The key takeaway of this 2015 survey is that consumer preference for baked goods is based
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upon three key criteria: freshness, health and taste. The India survey brought out some strong positive signals for the industry with 62 percent consumers believing that food will be more diverse in India by the year 2025. The results also indicate that consumers also believed that food would be more innovative and tastier, more convenient and ready-to-eat to mirror lifestyle changes in India by 2025. Speaking on the launch of the Taste Tomorrow 2015 report, DhirenKanwar, Country Head — India, Puratos said, “We are delighted to conduct this survey every year as it gives insight into emerging consumer trends in the baked goods industry. This research establishes that our consumers want more diversity, innovation, better taste, freshness, healthier options and more convenience in food products. It offers a great peep into the psychology of our consumers and will be of great help to industry to strategise better for new product development and to win consumer confidence.”
Food Additives Market in India to Grow 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. Their role in bakery industry is very much prevalent. According to the recently published TechSci Research’s report 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. Growth in per capita disposable income and rising urban middle class population are among the key market contributors. Western region generates the highest demand for food additives in the country. This region is expected to continue spearheading the food additives market in India due to the presence of a large number of food and beverage manufacturing companies in the states of Gujarat and Maharashtra. “Indian food additives market is dominated by the flavours segment due to their substantial use in beverages, savoury 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 India’s food additives market through 2020,” said Karan Chechi, Research Director with TechSci Research. Here it deserves a mention that TechSci Research is a research-based global management consulting firm. India Food Additives Market Forecast & Opportunities, 2020 has evaluated the future growth potential of food additives market in India and has provided 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.
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Health Trends Influencing Bakeries Bakery products which were, till a few years ago, taboo for most of the sick patients in India, particularly to those suffering from cardiac diseases, are no longer considered to be strictly prohibited items. This is mainly because the Indian bakery sector has undergone a sea change. It has, in keeping with the customer demand for healthy products, is replacing trans fats with healthy options. One can also see the supermarket shelves lined with sugar free and gluten-free products pertaining to the bakery and confectionery sector, across urban India. Ashok Malkani finds that Pastry Chefs and bakery ingredient manufacturers in India, in keeping with the customers’ demand for healthy products, have started making products that even a cardiac patient can consume.
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he bakery industry has been catering to the growing demands for healthy options by developing new products, ingredients and processing methods to spruce the products’ health benefits while retaining flavour and taste at the same time. The trend has percolated to India too. In the twenty-first century India, as the consumers are becoming more health conscious they are demanding healthy food options, and consequently, the Indian bakery industry has been undertaking fortification of bakery products in order to cater to the demands of the health conscious Indians. The healthy bakery products in Indian context, presently includes four important parameters. A healthy bakery product should have low sugar and salt content, and less trans fat and saturated fats, or/and they should be well endowed with whole grains, vitamins and minerals
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wherever possible, or/and they should have locally produced ingredients. Besides, they should preferably satisfy the allergen concerns, holistically. The National Institute of Nutrition has called for the country’s bakery sector to focus on better ingredients to keep up with changing consumer trends. The apex nutrition body has asked the manufacturers to use micronutrient fortification to replace calorie-dense high glycemic and relatively low nutrient products.
Health Wave Gaining Momentum “People are nowadays preferring to consume low calorie, low fat, and high fiber products. Health conscious people prefer to consume fortified bakery products. Numerous healthy products have been launched in the bakery segment and are gaining popularity at a high rate,” stated Kamesh K Pant, VP
Marketing, SA Pharmachem Pvt. Ltd. A recent report, Taste Tomorrow 2015 by Puratos throws up strong indicators of consumer expectations for the future with up to 46 percent consumers in India expecting food to be of better quality by 2025. The preferences are clearly veering towards fresh, healthy and organic with a growing number of consumers expecting food to be more natural, more sustainable and fresher by 2025. “Consumers want more diversity, innovation, better taste, and more convenience in food products. They want fresher and more natural food. In consequence, consumers in India are looking to increase the quality of their bread, pastry, patisserie and chocolate, namely by searching for fresher and more natural food products. For that matter, consumers are looking for more information on ingredients and the way of baking and want more control over
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BAKERY REVIEW food products (‘customisation’ is key). They actually want to see the cooking process and have their baked goods ready on the spot; as fresh as possible. When it was baked is a question of utmost importance these days,” expressed Dhiren Kanwar, Country Head — India, Puratos. Pastry Chefs, being aware of the fact that people are becoming more health conscious, have started using products that are health friendly. Chef de Partie of Courtyard by Marriott Pune City Centre, Shyamal, said, “Today’s consumers want taste as well as nutritional content in the baked goods. They are demanding great taste with fewer calories and less total and saturated fat, too. We offer our guests sugar free desserts, in our bakery MoMo 2 Go, and even on our daily buffet, at our all-day restaurant MoMo Café. Also gluten-free bread is made and served on prior request.” “What we are witnessing these days in the Indian bakery industry 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 facilitate customisation and portion control, thereby helping to keep the calories in check,” disclosed Chef Terry Joy of D’crepes Cafe, Hiranandani Thane, Mumbai. “The ‘free-from’ trend is also gaining ground in the in-store bakeries across urban India. 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 non-GMO products,” he added further. Gauri Iyer, Head — Technical Services, Kamani Oil Industries Pvt. Ltd. too is of the opinion that today consumers in India are demanding health along with taste in bakery products. “Indian consumers are gradually becoming health conscious and are demanding healthier, albeit tasty foods. It is now indeed a challenge for formulators to manufacture healthy food products without compromising on taste,” she observed.
to consumers of baked goods in India include more whole grains, fortified vitamins and minerals, and organic bakery products. The most recent focus has shifted to whole and alternative grains, high fiber and gluten-free products. The use of whole and multigrain flour is a new trend among many consumers. In addition to whole grains, bakers are responding to consumers’ increasing demands for fibers, antioxidants and omega-3 fatty acids,” concurred Kamesh K Pant. While in the recent years (due to the popularity of some low carbohydrate diets) a great deal of attention was focused on reducing the carbohydrate content in bakery products, most recently attention has shifted to whole and alternative grains, and towards creating good tasting, gluten-free products. The use of whole and multigrain flour is a seemingly new trend to many consumers. However, they are actually ancient baking practices. Many bakeries now specialise in whole grain and multigrain products, including varieties
Shift Towards Whole Grains “Health topics, currently of interest
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of artisan breads. Speaking about the advantages of whole grain bread products, Chef Terry claimed, “Whole grain bread products have good amounts of fiber, and thus are better in terms of health over enriched (or refined) bread products. Fiber is not digestible, and thus it doesn’t bring additional calories into the body, but promotes overall colon health. The calorie count of whole grain bread products is usually similar to that of the corresponding refined bread products. However, the glycemic index of whole grain bread products is lower, making them a preferred option for weight control.” Whole grains are healthy. It is good for health to have at least 3 servings of whole-grain food products each day, as they contain several health benefits. Studies show that by partaking whole grains people are expected to have fewer digestive problems, they are less likely to gain weight, especially around the waist, and they are less likely to suffer from heart disease, stroke, type 2 diabetes, and some cancers. Whole grains have similar amounts and sometimes more disease fighting chemicals than many typical fruits and vegetables. Moreover, whole grain intake can improve digestive health and help with weight management. It may be mentioned that the milling and refining process removes most of the bran and some germ, along with the majority of fiber, vitamins, minerals, antioxidants and phytochemicals. Interestingly, in humans phytochemicals can help to protect against chronic diseases like cardiovascular disease, type 2-diabetes, and even cancer.
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Need for Low Trans Fat Besides the usage of whole grain and multi grain, there is also the demand for decreasing use of trans fat in bakery products, in the Indian bakery industry. “Oils and fats are an essential part of any Indian diet. They provide texture and flavour to the food apart from other benefits,” iterated Gauri. “But,” she added, “the quality and quantity of oil/ fat used in the recipe is very important.” “One needs to use healthy fats with good functionality and shelf life in bakery products. Kamani produces a whole range of them (trans free) for various bakery product categories like cakes, cookies, puff pastries, icing / decoration, filling butter cream, etc. We have developed a premium trans free aerated bakery shortening named K-Lite, which is a multi-purpose and multifunctional fat. It can be used in cakes, biscuits, cookies and butter cream icings. In the confectionery segment we have a whole range of cocoa butter substitutes for different applications — compound chocolates, centre filling and enrobing. For the frozen desserts, we have a trans free vanaspati named Koolex, which is
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dairy fat alternative. Dairy fats contain trans fats and cholesterol whereas Koolex is cholesterol free and trans free,” Gauri elaborated while discussing Kamani Oil Industries’s endeavours in this regard. “Kamani has a whole range of trans free products for different applications like bakery, confectionery, nutraceuticals, ice-cream/frozen desserts, snack food, hotel/catering, sweet meat industry among others,” she added further. She maintained that “Globally there has been a trend to produce trans free/ low trans containing food products because of their nutritional benefits.” “Now it has become necessary to declare the content of trans fats and saturated fats on the labels of packaged food along with other nutritional information. Oils and fats manufacturing companies are now gearing up to market low trans or trans free products. Nowadays, many food manufacturers have undertaken extensive developmental efforts to reduce or even eliminate trans fats in food,” elaborated Gauri further.
Replacing Sugar The bakery consumers in India are also demanding, besides whole grain products and low trans products, also sugarfree products. And this demand is not restricted to diabetic patients! “The sugar content of bakery products is another concern for health-conscious consumers. Baked goods are often high in sugar, and sugars are often used to compensate for flavour that may be lost when fat content is reduced,” averred Kamesh K Pant. He views that low calorie and substitute sweeteners like Sucralose, FOS, Asulfame K, Aspartame, Polyols, Trehalose are often used to reduce the
sugar content and reduce the elevation of GI in baked products. “Depending on the product, substitutions of fruit purees, fruit and spices may also be introduced which would curtail sugar content without forgoing taste,” he explained. It may be mentioned that sugar substitutes are nothing else but a food additive which duplicates the sugar in taste; usually with smaller amount of food energy. These substitutes provide the same taste when used in place of sugar, but add up a very less amount of calories in your diet, as the sugar substitutes don’t get accumulated in your body like sugar but get excreted out of the body with waste materials. However, you need to be circumspect while choosing an alternative to sugar. It is because many sweeteners, which are widely termed as ‘healthy’ are not so in reality. The sweeteners can be put in categories as follows: artificial sweeteners, alcohol sugar, natural sweeteners, and dietary supplements. Some of the natural and artificial sweeteners which you should use to replace sugar in your diet are honey, date sugar, maple syrup, cranberries, brown rice syrup, stevia, and fruit juice among others.
The Gluten-free Trend Gluten is another ingredient that is becoming taboo with health conscious consumers of bakery products. Gluten is a protein found in wheat, rye, barley or any of their crossbred varieties and derivatives. In baking, gluten is the binding agent within the flour that prevents the baked goods from crumbling. As such, gluten is found in many processed and packaged food products. A few years ago, gluten-free products were virtually unheard of except in specialty health food stores. Now, it
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has become difficult not to spot some gluten-free products featured in regular supermarkets and hypermarkets, across big cities of India! In some cases, whole rows are dedicated to glutenfree packaged food, along with other specialty food such as diabetic and lactose-intolerance food products. “India is expected to emerge as the second fastest growing market for gluten-free food products in Asia-Pacific, after China. The market for glutenfree food & beverages has undergone
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a considerable change in the country, from being considered as specialty niche products to becoming mainstream products in India and especially in the Indian metros,” observed Shyamal. “With recent increases of celiac disease and gluten sensitivity, the idea of a gluten- free diet has been recently researched by physicians from all sides of the nutritional spectrum, including weight loss specialists, bariatric physicians, and dietitians,” affirmed Terry. A gluten-free diet, in case you are affected by gluten intolerance, can have a number of health benefits, which include, according to a health website, improving cholesterol levels, promoting digestive health, and increasing energy levels. To sum up, we can say that yes, people in India are definitely becoming health conscious, and the Indian bakery industry is ready to serve the needs of these galore of consumers. “Nowadays, there are significant numbers of consumers in India who want to eat better and are trying to make better and healthier choices. They
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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 have a bright future in the Indian bakery industry,” reasoned Chef Terry. This increasing demand for gourmet and healthy bakery products in the Indian bakery industry can make the lives of entrepreneurs working or venturing in this industry quite challenging and exciting. n
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The Indian Burger Market Gets Hot By Swarnendu Biswas
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ne segment of the Indian food service industry which is expected to garner impressive growth in the near future happens to be the QSR segment. It is expected, as more and more people in urban India are having less and less time to cook elaborate meals, and as nuclear families with ever busy working couples are increasing in numbers across urban India. The rising disposable incomes during the last decade-and-a-half in select but sizeable pockets of urban India has also contributed to the growth of this trend. According to the estimates of CRISIL Research, India’s QSR market will double
to around Rs. 70 billion in 2015-16 from Rs. 34 billion in 2012-13, driven largely by new store additions. The findings of this research emerged in September 2013. And it is the burger which seems to be the most hot product in the Indian QSR market. Presently, the total size of India’s burger market is estimated to be approximately Rs. 1000 crore already. Within this market, 40 percent of sales is accounted by the unorganised sector, and in the organised sector of the burger market in India, McDonald’s still rules the roost. The burger giant has 75 percent market share in the organised sector of the burger market in the country.
The Players Arrive At least, the industry’s response indicates the trend that burger market has huge potential in India. Internationally renowned players in the burger segment have made their forays into India, in the recent past. Wendy’s and Burger King, two important internationally renowned fast food chains with focus on burgers have entered the Indian market, within the last nine months. Burger King arrived in India in November 2014, and Wendy’s
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came to India in May 2015. The Miami-based Burger King is best known for its iconic burger named the Whopper. Founded in 1954, Burger King is the second largest fast food hamburger chain in the world, whereas Wendy’s is the third largest hamburger fast food chain in the world. Burger King began its brand presence in the Indian market with an outlet in Saket, New Delhi, whereas Wendy’s brand made foray into the Indian market with an outlet in Gurgaon. Within less than a year of the fast food chain’s entry into India that is by June 2015, there were 20 Burger King outlets in India. By the end of June 2015, the chain was having brand presence in Delhi, Mumbai, Pune, Bangalore and Chandigarh. Burger King India is looking at growth in tier-II and tier-III cities of the country. It is an intelligent route as there are lots of potential consumers of burgers of international quality in tier-II and tier-III cities of the country. Wendy’s also has plans to come with 40-50 outlets in the country, in the next four years. Another important international player in the realm of burgers, Johny Rockets, also entered India in the early
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BAKERY REVIEW last year; its operations in India beginning with a Delhi outlet. It presently has three outlets across Delhi-NCR. Johny Rockets plans to have 20 outlets in India by 2018. And that is not all. Adding to the heat in the Indian burger market, Carl’s Jr. — the California-based fast food restaurant chain — has announced its nationwide brand launch in India, on 8th August 2015. The chain’s maiden outlet in India will be launched shortly at the Select Citywalk mall complex in Saket, New Delhi. The brand is being brought to India by Cybiz BrightStar Restaurants Pvt. Ltd., owned by Gurgaon based Cybiz Corp., through a master franchise agreement with CKE Restaurants Holdings, Inc., the parent company of Carl’s Jr. Carl’s Jr. is known primarily for its chargrilled burgers, hand-breaded chicken and hand-scooped shakes. Here it deserves a mention that Carl’s Jr.’s future journey in India is also characterised by ambitious plans. Over the ensuing five years, CKE Restaurants Holdings, Inc. envisages to open 100 Carl’s Jr. outlets across the country.
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Convenience Leads to Popularity Ned Lyerly, President International, CKE Restaurants Holdings, Inc. expressed that a burger revolution of sorts was underway in the Indian food service sector. He informed that at the initial phase, Carl’s Jr. would extend its brand presence to Delhi, Punjab, Chandigarh and Rajasthan, and then go for pan India expansion. The pan India expansion of
Carl’s Jr. across the country will begin with north India. Of course, these new entrants are expected to give fresh competition to established chains in India like McDonald’s and KFC. McDonald’s business thrives on burgers (it happens to be the world’s largest chain of hamburger fast food restaurants), and burgers are also an important item in the menus of
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KFC. In fact, it is amazing that three biggest burger players of the world — McDonald’s, Burger King and Wendy’s — are now battling for a share in India’s happening burger market. According to Samir Chopra, Group Chairman, Cybiz Corp., the growing popularity of burgers in India is due to the fact that it is a more convenient form of fast food than say pizza. “You have to order a whole pizza in most cases even if a slice of it is enough for you,” he reasoned. Moreover, according to him, burger can be quickly ordered and can be had on the go. There is no denying the fact that the sheer convenience of burgers can easily contribute to their growing popularity in an increasingly fast-paced urban India, especially among the price conscious middle class population of metropolitan India, majority of whom do not have much time and neither have much money in real terms (despite significant increases in disposable incomes over the last decade-and-a-half ) due to nagging inflation, and thus want an affordable and tasty snacking option which doesn’t take much time to prepare and consume, but is also filling at the same time.
Catering to Indian Tastes What is interesting that like McDonald’s and KFC, these new entrants are also tailoring their offerings to suit the Indian palates. Close to 75 percent of all burgers sold in the country are vegetarian burgers, and any chain eyeing to crack the Indian
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market must take into account of this fact. It is but natural that both Wendy’s India and Burger King India have included vegetarian burgers in their Indian menus to suit the Indian market, where a great chunk of burger eating population are vegetarians. Burger King has especially formulated vegetarian options for India. Veg Whooper, Paneer King Melt, and Veg Chilli Cheese Melt are among some of the options from Burger King India, which can attract the Indian tastes. Burger King has dispensed with beef and pork from its menu in India. Wendy’s has also customised its menu for the Indian market to cater to the Indian tastes and its burgers in India don’t have beef. Of course, as was expected, Carl’s Jr. will not include beef or pork burgers in its Indian menu, and has vegetarian burgers specially for the Indian market. “We have been studying the Indian
burger market since the last four years, and after extensive research of two years, we have customised menus to tailor our offerings to the Indian tastes,” averred Lyerly. According to him, “About half of our Indian menu has items that are tailored towards Indian tastes.” These chains are following the pragmatic way, as Indians are prone to like global food in Indianised or even in region-specific and local formats. In fact, much of the success of McDonald’s in India is because of the fact that the chain developed special products catering to Indian taste buds. McAloo Tikki, McVeggie, McSpicy Paneer, and Masala Grill Veg are only some of the examples of this successful endeavour of McDonald’s. India became the first country where McDonald’s served non-beef and nonpork products. More than 70 percent of McDonald’s menu in India has been locally developed with complete segregation of vegetarian and nonvegetarian products, right from the food processing plants to the point of serving the guests. McDonald’s commitment to its Indian customers is evident even in the development of special sauces that use local spices and chillies. The mayonnaise and all other sauces of McDonald’s in India are egg-less. The fact that international burger chains are tailoring their menus to suit Indian tastes gives indication of how much potential the Indian burger market has. Moreover, India is not treating burgers as fast food only; gourmet burgers with exotic ingredients are being partaken as main course too in India’s food service industry. This is the right time for domestic entrepreneurs to cash in on India’s craze for burgers, but they should keep in mind to make their burgers cater to localised tastes, that is they should cater to tastes of the specific region/s of India wherever they would operate. It is because there is no homogenous Indian taste as such; Indian tastes vary from state to state or from region to region. Therefore, it would be wise for the Indian burger players to produce slightly different burgers in Kolkata than what they would produce in Goa; in terms of ingredients. This exercise would help them to position themselves effectively to compete with the huge foreign burger chains. n
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The Largest Hospitality Exhibition in the World
The 13th China (Guangdong) International Hospitality Supplies Fair 10-12 September, 2015 China Import & Export Fair Complex, Guangzhou
600,000+ sq.m 70+ countries and regions 4,000+ exhibitors 61,088+ professionals gathered
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Baking Breads Sounds Good Business By Ashok Malkani
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read is one of the few food products which has been there since antiquity and is expected to continue centuries into the future. The history of bread is older than human civilisation. Human civilisation is only close to 10,000 years old, whereas bread has been around, in some form or other, since 30,000 years, that is when humankind was not yet civilised in conventional sense. According to Wikipedia, the earliest archaeological evidence for flour, which was probably processed into unleavened bread, dates to the Upper Paleolithic in Europe, around 30,000 years ago. The first bread produced was probably cooked versions of a grain-paste, made from roasted and ground cereal grains and water, and may have been developed by accidental cooking or deliberate experimentation with water and grain flour. And even today bread is very much relevant to the global food industry‌
part and parcel of Indian food habits only in the second half of the twentieth century. The bread as we know it has become an integral part of modern living and is available in different patterns and flavours. The consumption of bread in India has increased significantly over the years. One can find several small bakeries, in almost every Indian city or town, which cater to the needs of the locality,
as far as supply of bread is concerned. Bread is probably the most important bakery product in India. In fact, without bread, a bakery in our mind is difficult to conceive. Over the last few decades, this ancient and yet modern food product has become integral part of Indian lifestyle. Even today, bread is one of the cheapest instant food available for consumption, and therefore in a fast moving urban
A Promising Industry India had its indigenous breads like roti, chappati and naan since centuries, but the product which we commonly term as bread (the western style bread) became
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BAKERY REVIEW India, the role of bread is only expected to increase. Regarding these contexts, it seems evident that bread making can be a lucrative business for an entrepreneur or would be entrepreneur in India. According to All India Bread Manufacturers’ Association, the Indian bread industry consists of organised and unorganised sectors, contributing around 45 percent and 55 percent of the total bread production respectively. The association states that the unorganised sector of bread units/neighbourhood bakeries, etc. in India consist of an estimated 75,000 bread bakers, mostly located in residential areas of cities and towns. According to a research report by ValueNotes titled Bread Industry in India 2015-20, the bread industry in India, valued at Rs. 33 billion in FY 2015(E), grew at a CAGR of 9 percent over the last three years. According to ValueNotes’s estimates, the industry will be worth approximately Rs. 53 billion by FY 2020, growing at a CAGR of 10 percent. The report states that growing disposable incomes, changing lifestyles and
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preferences of consumers supported by an increase in the youth population, female work participation as well as a widening scope of the Indian retail market will drive the industry’s growth. According to the above-mentioned report, the demand for brown and fruit breads is estimated to increase further due to an increasing urban consumer base and a rise in health awareness about nutritional food. The findings of the report can encourage entrepreneurs thinking of making bread to give focus on brown breads and fruit breads. Whole wheat and multi-grain breads are also gaining demand in the
Indian bread market. “People are now getting attracted more towards healthier products, which include brown bread, multi-grain bread and whole wheat bread rather than just the maida bread,” stated Rajesh Prashar, Marketing Manager, Bread Division, Bonn. Here it deserves a mention that Ludhiana-based Bonn is engaged in producing a variety of food products including breads, biscuits, cakes and cookies. In fact, Manjit Singh from Bonn, and M Mahadevan who is today known as ‘Hot Breads Mahadevan, can be inspirations for entrepreneurs thinking of venturing into the business of bread making.
Things to Heed Besides the market trends, entrepreneurs thinking of entering bread manufacturing should keep in mind that bread is a low margin high volume-based processed food. The profit margins in bread production in the country tend to be low and thus cost control is crucial to the business’s survival, and bread is a highly perishable item. In a tropical country like India, breads do not have
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a shelf life above 72 hours. Thus over supply without anticipating the demand can be a huge bottleneck in bread production. Moreover, marketing of bread requires sound logistics as producer needs to transport her/his breads in the market at the right time. According to All India Bread Manufacturers’ Association, even after the bread reaches the retail outlets, the producer has to educate the retailer to keep the bread away from direct sunlight. “On keeping it in direct contact with the bright sunlight, bread starts sweating which may result in fungus formation, reduction in weight due to loss of moisture, change in texture of bread, etc.,” noted All India Bread Manufacturers’ Association.
The Evolving Trends Now there are a plethora of breads in the Indian market. Besides fine white flour (maida) bread, there are brown and fruit breads. Whole wheat breads and multigrain breads are also not that uncommon. However, white bread is still the most popular of breads in the country. According to the above-mentioned report by ValueNotes, white bread is the most popular category in the Indian bread industry, contributing 75 percent
to the total sales of bread products. Therefore, bread manufacturers in India thinking of going for fancy breads wouldn’t make a wise decision if they forgo white breads altogether. At the same time, the report observes that with a change in eating habits and preferences of consumers, the Indian bread industry is coming up with innovative products and flavours, and a variety of breads. To meet the demands of the increasing
The Right Ingredients The six most important steps in bread making, as the people in the bread making industry would know better, are sieving, weighing, mixing, fermentation, dividing and pre-shaping, and final proof. Following them makes bread making a science. But it is the recipes which make bread making an art, as they can vary from baker to baker, though the basic ingredients remain more or less the same. The basic ingredients for bread making include wheat flour, yeast, salt and water. If any one of these basic ingredients is missing, it is almost impossible to get quality bread. Sugar and fat are also needed in the bread making. Each of these ingredients has a specific role to play in bread making. The wheat flour is the main ingredient in bread production. It is primarily responsible for the bread structure and bite characteristics. Water transforms flour into a visco-elastic dough that retains gas produced during fermentation and water also provides medium for all chemical reactions to occur. Yeast ferments sugar and produces carbon dioxide gas and ethanol. It, thus, gives us porous and leavened bread. Sugar is the source of fermentable carbohydrate for yeast and it also provides sweet taste. Salt enhances flavour of all other ingredients and adds taste to the bread. It also strengthens the gluten network in the dough. Fat makes the bread texture softer and improves its freshness and shelf life. The oxidising agents such as ascorbic acid, potassium bromate, potassium iodate and azodicarbonamide are used at parts per million levels to enhance dough strength, loaf volume and softness. Surfactants are used as antistaling agents. Calcium propionate is used to prevent mold growth.
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numbers of health conscious consumers across different social spectrum of urban India, the Indian bread industry is emphasising more on product innovation to offer a diverse range of healthy breads than it did a decade before. Now gourmet breads are also gaining momentum in the country, as segments of discerning consumers are showing inclinations, interest and even want to go beyond the traditional usage of breads. In the recent years, we are witnessing a section of well travelled Indian consumers of food & beverage products, whose numbers are probably bigger in India’s market than ever before. Many among this section have developed a liking for European style country bread, and they are becoming increasingly choosy about their breads. We can safely say that the bread industry in India is going through an evolution towards better quality. The latest trend is artisan bread. This type of bread reflects the creative impressions and expertise of the artisan baker. An artisan baker is a craftsperson who is trained to have considerably high ability to mix, ferment, shape and bake a hand-crafted loaf of bread. The artisan baker should understand the science behind the chemical reactions of the ingredients for bread and know how to provide the best possible environment for the bread to develop. Overall, it is an exciting time for entrepreneurs to enter the bread making industry in India. n
June-July ’15
Made from the finest business ingredients in the food industry.
19 – 21 October 2015
Bombay Convention & Exhibition Centre, Mumbai
10 reasons why the 10th edition of Fi & Hi India is the place to be – ● Powered by 10 years of industry experience ● Over 4000 sqm of business space ● 8000+ international attendees to network with ● 200+ exhibitors to interact with ● Bakery Workshop Double the space. ● Bakery Championship Double the exhibitors. ● Innovative Product Showcase Double the business ● Innovative Ingredients Awards opportunities. ● Technical Seminars ● Food Processing and Packaging Pavilion
Hurry! Register now www.fi-india.com Contact: Pooja Patil | T: +91-22-6172 7418 | E: Pooja.patil@ubm.com
June-July ’15
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BAKERY REVIEW
Heeding to Safety Measures in
Bakery By Swarnendu Biswas
T
he bakery business has great potential for creativity but it requires sustained hard work and knowledge of the industry to reach success. Today with growing demand for baked goods in India and the Indian bakery industry going through impressive growth rates, bakery business has become a lucrative option to explore for entrepreneurs in the country. But it should also be borne in mind that the bakery business in India is still largely labour-intensive, inherently creative and also involves more potential risks than many other sedate professions. Some bakery processes have varying degrees of potential hazards, and therefore people working in day-to-day bakery operations or entrepreneurs running bakery enterprises should also be careful enough to not let those potential hazards percolate into unwelcome realities in the form of accidents or diseases like Baker’s Asthma. Entrepreneurs venturing into bakery business should take necessary steps for the proper safety of their workers. There is high chance of spillages in the production unit/s of bakeries. Spilled
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dough, batter and oil, and wet floors in general should be cleaned with due promptness and as long as they are not cleaned, it is always sensible to place a warning sign for wet and/or slippery floor/s. This can lower the probability of accidents from occurring across the bakery units to a great degree. It should be noted that in terms of spillages related accidents, the most critical area is the premixing zone. Here maximum spillages in bakeries are expected to occur. At the same time, slip resistant floor coverings can contribute towards prevention of accidents through spillage. Furthermore, workers engaged in day-today baking operations should be given training for using ladders and step stools. Uneven flooring can also be an impediment in the bakery operations. The entrepreneurs engaged in bakery industry should also ensure that their production unit doesn’t have uneven flooring. Uneven flooring can contribute to the upturning of pallets and trolleys and hence can increase the potential of injuries in bakery operations. Manual loading and unloading of heavy bags of ingredients is a part and
parcel of the professional lives of many workers in the Indian bakery industry, which make them susceptible to spine injuries. This can be correctively addressed by employing mechanical aids such as carts and lifts for moving heavy loads as much as possible. Forklifts and trolleys should be used wherever necessary while handling heavy loads. Moreover, mechanical conveyors, screw conveyors, pneumatic conveyors or bulk handling system are more extensively needed in bakery production in India to reduce the incidences of manual loading and unloading in bakery production units. High temperatures are integral part of the bakery operations. It goes without saying that great care is needed while handling boiling water, hot oil, and hot ingredients for their exposure on the skin can cause scalding. For example, the bakery workers should never forget to wear heatresistant gloves while handling hot trays. Bakery workers should also be trained to avoid splashing while pouring hot liquids. In fact, it should be the duty of the entrepreneurs engaged in bakery industry to ensure that their workers have the necessary knowledge and protection for their safety while handing super hot objects. Appropriate labeling of containers or vessels having hot liquids with warning sign is also a necessary precaution to avoid accidents in bakeries. Proper ventilation and fresh air supply in areas where ovens are there is also necessary. Here it deserves a mention that bakery workers should be extra careful at the pre-mixing section where they may need to handle dangerous chemicals like acids. They need to wear protective gloves while handling chemicals. Many equipments in the bakery industry like mixers, rollers and dividers
June-July ’15
O P E R A T I O N S
BAKERY REVIEW have the potential to cause injuries. The entrepreneur should also maintain the equipments in the bakery factory in good condition so as to reduce the possibility of workplace accidents. Workers handling a particular bakery equipment/ equipments should also be trained in it/ their usage. Furthermore, as in other industries, electrical safety in bakeries also needs careful consideration, which entails proper instillation of transformers, cable trays and panels in the bakery units. Flour dust is a common irritant in bakery operations and their continual intake can make the bakers susceptible to Baker’s Asthma. Nose, throat and eye irritation are other problems that can come through repeated exposure to flour dust. Enclosed storage bins and proper ventilation are of utmost necessity for controlling the flour dust menace. Using of vacuum cleaner in bakeries is always advisable over manually sweeping flour off floors. It is a pragmatic method to prevent the occurrence of Baker’s Asthma. Using dust mask is also required. Roof sheds of asbestos sheets in bakery factories can make the bakery
June-July ’15
workers more susceptible to the disease of asbestosis. Therefore roof sheds made of asbestos sheets should be avoided in bakeries, and preferably be replaced with metal sheets. Precautions from fire hazards play an immense role in bakery operations for bakery industry deals with a number of potentially inflammable materials whose mishandling can lead to fire hazards or increases the danger of fire hazards. The risk of fire hazards can stem not only from ovens but also from seemingly innocuous wrappers and card board boxes. Therefore every functional bakery should have fire extinguishers in the factory area. Besides, it is necessary for the bakery plant to have fire hydrant system in the factory premises, in order to tackle the fearsome possibility of the spread of fire. Ensuring adequate safety of the workers in the bakery industry by the entrepreneurs is not only a humane decision but also a profitable one in the long-run, as injuries can lead to loss of man hours, which in crucial periods like festive occasions can prove to be a
huge missed opportunity for revenue generation for the bakery businesses concerned. It is lamentable that many of the bakery manufacturers in India refrain from investing adequately for the safety of their workers, which in long-term can bear serious consequences not only for the workers concerned, but also for those bakery businesses. The governments should also ensure that the bakery businesses in India are equipped with all the above discussed safety norms before they commence operations. More automation is the need of the hour in the Indian bakery industry. In this regard, appropriate legislations should be complemented with state financial support to the Indian bakery industry, especially to the small bakeries in the unorganised sector, which include a major part of the Indian bakery industry. This would introduce more organised character in Indian bakery business and encourage more talented and professionally qualified people to choose baking as their profession or business. n
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I N G R E D I E N T
BAKERY REVIEW
The Priceless Spice By Swarnendu Biswas
T
o put it simply, saffron is a spice. Of course, this definition also needs to be followed by several descriptions and explanations. One of them is that saffron is the costliest spice on the planet, by weight. This spice is derived from the lavender coloured flower of flowering plant crocus sativus, which is commonly known as saffron crocus. Saffron is produced from parts of the plant’s flowers. The dried stigmas along with the styles of the flowers of saffron crocus are called saffron. It should be noted that after their extraction, the stigmas must be dried quickly, or decomposition and mould may set in. Saffron can be brought in strands or stigmas and also in powdered form.
Distinctive Features
About a lakh of flowers of saffron crocus plant are needed to produce 1 kg of saffron. Output of saffron in India is just half Kg per hectare. The difficulty and labour-intensiveness involved in manually extracting large numbers of minute stigmas from the flowers of saffron crocus also attributes to the high cost of saffron in the market. Yes, even today saffron is produced in the way it was done in the ancient period; even today machines have
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no answer to removing stigmas from the flowers of saffron crocus. Saffron costs about Rs. 2 lakh per kg. But that is nothing to worry about, for saffron is generally needed in small dosages across the food service industry. A pound of saffron may contain 70,000 to 200,000 strands whereas only a handful of strands of saffron are needed for a given dish where saffron’s application is desirable. One of the distinctive features of saffron is its ethereal aroma, which is similar to that of metallic honey with hay like notes. Picrocrocin and safranal are the chemical compounds in saffron which endow the spice with its distinct fragrance. Saffron has a bitter sweet taste and comes in crimson or golden yellow colour. Crimson saffron threads with orange tips are considered to be of premium quality. Good quality saffron should also have slight moistness and should exhibit elasticity.
In History and Legends Historically speaking, the origins of these crimson coloured delicate threads shaped spice can be traced to the ancient Greece but slowly its usage spread across Southwest Asia and North Africa, and then to other parts of the world. The cultivation of saffron began about 3500 years ago in Greece. The plant which gives saffron is native to South-west Asia. The medicinal properties and fragrance of saffron were also well-known in history. The ancient Egyptian healers used saffron to treat varieties of gastrointestinal ailments, while the ancient Greeks and Romans rampantly used saffron as a perfume. Daily saffron baths by wealthy Romans in ancient era was not uncommon.
Today’s food service industry in India can take inspiration from the ancient Greece and Rome by using saffron not only as a spice and flavouring and colouring agent in dishes, but also as a perfume around restaurants’ ambience to entice guests. Saffron not only has a rich history but is also associated with interesting legends. It is believed that during the ancient times, Egypt’s queen Cleopatra used a quarter cup of saffron in her warm baths, and Alexander the Great of Greece used to heal his battle wounds with saffron.
Geographical Spread Today Iran is the biggest producer of saffron in the world, where more than 90 percent of the world’s saffron production takes place. In fact, almost all the world’s saffron are grown in a belt which is bounded by the Mediterranean in the west and mountainous Kashmir in the east. Greece, Morocco, India, Spain, Azerbaijan and Italy are other important global producers of saffron. The climate most conducive to the cultivation of saffron is the cool dry climate, which should be complemented by well rinsed fertile soil. Maximum saffron in India is produced from Jammu & Kashmir. In this politically sensitive state, saffron cultivation spans across about 3,800 hectares.
Saffron in Bakeries The culinary applications of saffron are indeed varied. It is used as a spice and colouring agent in food and also to impart/enhance fragrance to the dishes. Saffron has myriad applications in recipes. This spice is extensively used in Indian, European, Iranian, Arab and
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BAKERY REVIEW Moroccan cuisines. Only a pinch of saffron can make a perceptible difference to many dishes. However, here we would point out some of the culinary applications of saffron in the bakery and confectionery products. Saffron can be used in the preparation of cakes. Honey and saffron cake and orange saffron cake can be delicacies, if prepared rightly. Saffron cupcakes and saffron buns can also add value to the repertoire of bakery products in a bakery. Saffron can also be creatively used in cheeses. Bakery cafes in India can keep some Indian beverages where saffron plays a role, in their menus. Almond kesar milk (in north India, almond is known as kesar) is a wonderful beverage in India to keep the heat at bay and also alternatively, to keep the cold in check. This beverage can be had in both hot and cold forms. This can be included in the menus of bakery cafes in India, especially in bakery cafes located in north India, in a more proactive manner. Saffron caramel panna cotta or simply saffron panna cotta can be delightful dessert options to explore.
Saffron and chocolates can also be innovatively delightful combination as are saffron and white chocolate truffles. The adventurous can also try saffron icecream to delight one’s taste buds.
Health Benefits Besides adding to the spice content, flavour and colour in various dishes, saffron is also spruced with several health benefits. Its can be used to get relief from asthma and whooping cough. It can also be used to counter depression and Alzheimer’s disease. Saffron can prevent men from falling prey to early orgasms, thereby contributing towards improving the sex life. Yes, it is also used as an aphrodisiac. That is not all. The spice also helps to alleviate menstrual cramps. Saffron comprises many plant-derived chemical compounds which are known to possess anti-oxidant and health promoting properties. The carotenoids present in saffron are shown in studies to have anticarcinogenic properties. Saffron has wound healing and anti-cancer properties, and by acting as an antioxidant, the pricey spice deserves the priceless tag.
According to research studies, safranal, a volatile oil found in saffron, has antioxidant, cytotoxic effect on cancer cells, besides being endowed with anticonvulsant and antidepressant properties. Moreover, saffron can give an impetus to immunity by facilitating in the maturation of white blood cells. It also accelerates the levels of enzymes that can help the body to trace toxins. Saffron can help in blood purification and also in regulation of gastrointestinal function. Saffron has impressive dosages of many essential vitamins, including vitamin A, folic acid, riboflavin, niacin, and vitamin C. This spice is also spruced with many health inducing minerals, which include copper, potassium, calcium, iron, and manganese. Moreover, saffron is devoid of cholesterol. Saffron can help to lower bad cholesterol or triglycerides’ levels in human bodies. So we can say that saffron in food can not only enhance its taste, flavour and colour, but saffron can also add health to the food. The Indian food service industry should use this priceless spice in its dishes more extensively. n
A new diversity of delight! As the world‘s leading trade fair, iba 2015 brings together the crème de la crème of the baking, confectionery and snack food industry under one roof. Look forward to a delicious range of exquisite ingredients, cakes, pastries and ice cream, as well as the latest trends in equipment and accessories. Allow yourself to be led into temptation by aromatic specialty coffees and find out about the latest to-go solutions at the CoffeeWorld. iba 2015 is a must for anybody looking for sweet success.
Munich
Contact in your country: www.iba.de/contact
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June-July ’15
iba – The world‘s leading trade fair for bakery, confectionery and snacks
25.03.15 14:43
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P R O D U C T
P R E V I E W
BAKERY REVIEW
GIVING THE PROFESSIONAL EDGE
BAKED WITH LOVE
CSDO’s Professional & Hobby courses are designed to make a professional & convert one’s hobby into a home business. These courses do not require any formal education.
Julie’s biscuit factory started in 1981 in Alor Gajah, Melaka, Malaysia. For over 30 years, Julie’s has been consistent in practicing its motto ‘Baked with Love’, that later became its tagline. In its manufacturing process, the company’s focus has been on quality, food safety and hygiene, using selected premium ingredients that are also free from harmful artificial additives and colouring. The core values of the company are, ‘Accountability’, ‘Integrity’ and ‘Passion.’ In its pursuit to improve the quality, the company has developed new innovative and attractive packaging designs and invested in modern production technology to produce new products. With an emphasis on Julie’s philosophy, “What we don’t eat, we don’t let people eat,” the company assures consumers that they will get value-for-money by purchasing the company’s products, comprising a variety of crackers, cream sandwiches, wafer rolls, waffles and cookies. Perfect Food Manufacturing (M) SDN. BHD. enquiry@julies.com.my
These courses have been designed to make one independent and through these courses one can start one’s enterprise right from one’s home, that too with a very nominal investment and in a short time. These courses are also useful for those who would like to learn it for their own creative satisfaction. CSDO has various vocational courses which include chocolate making course that has the potential to turn a novice into an expert professional in the art and science of creation of these dark delights. Besides chocolate making course, the company also offers courses in candle making, soap making, gift and trousseau packing, corporate gift packaging. cosmetic making, etc. Craft and Social Development Organisation (CSDO) info@vocational-courses.co.in
FRUIT FILLINGS Narsaria, one of India’s leading brands in the bakery ingredients segment with ISO 22000 and HACCP certification, has launched its new product named ‘Fruit Fillings’ for the bakery and confectionery industry. Narsaria is committed to provide the bakery industry with finest whip topping, bakery glazes, powder colour, liquid aromas, eggless concentrate. The company of late had a technical tie up with a Belgium company for manufacturing fruit fillings in India. The company has set extremely high standards for its finished products. Whole blueberry, Kiwi slices, mango pulp, and pineapple are some of the luscious fruits the company uses to make first-rate fillings for delicious pies, pastries, chocolates, cold cheesecakes, baked cheesecakes, mousse, fruit-filled muffins, cookies, fruit breads, breakfast rolls, Danish pastries, croissants and other culinary treats, which reflect a homemade, indulgent character. The Fruit Fillings can also be used as toppings on ice-cream. The fillings are hygenicaly packed. The company serves retail bakery operations of widely varying sizes, commercial manufacturers, foodservice operators and distributors across the country. Narsaria Industries Pvt. Ltd. info@frollik.com
WHOLE WHEAT BAGUETTE MIX & BREAD IMPROVER S200 SwissBake has recently launched two new bakery products, the Whole Wheat Baguette Mix and S200 Bread Improver. Both of them are specially developed by their R&D center in Switzerland. SwissBake Whole Wheat Baguette Mix is India’s first and only baguette premix to be offered in a whole wheat variant. The bread improver S200 was specially formulated from newly developed functional enzymes. SwissBake claims that S200 is amongst the best bread improvers currently available in India and offers both high yield and consistent results irrespective of the flour quality. Swiss Bake Ingredients Pvt. Ltd. solutions@swissbake.in
NUTRITIONAL SOLUTIONS WITH APPLICATIONS IN BAKERY Tata Chemicals has made an innovation to indigenously develop and produce prebiotic dietary fibers called FOSSENCE™ (Oligofructose). With up to 95 percent fiber content it is naturally sweet. The product is endowed with several health attributes. Besides being rich in fiber, it has low calorie content, has no added sugar, and has low Glycaemic Index. Besides these, FOSSENCE™ gives you the edge on taste and texture due to its sensorial properties, humectancy, mouthfeel and binding benefits. The product has applications in all kinds of sweet and non-sweet bakery products including cookies, biscuits, rusks, nutritional bars, breads, and cakes. Through its team of scientists and food technologists Tata Chemicals offers science & technology-driven customised solutions to those keen to launch wellness products. Tata Chemicals Limited nutra@tatachemicals.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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BAKERY REVIEW
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P R O D U C T
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ADVERTISER’S INDEX
BAKERY REVIEW
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ADVERTISER’S INDE X COMPANY
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ADANI WILAMAR LTD.
15
APPLE BAKERY MACHINERY PVT. LTD.
25
BUNGE INDIA PVT. LTD.
09
CRAFT & SOCIAL DEVELOPMENT ORGANISATION
16
CREMICA FOOD INDUSTRIES LTD.
BIC
DABON INTERNATIONAL (P) LTD.
17
FIHI 2015
31
HICARE SERVICES PVT. LTD.
05
HOSFAIR 2015
27
IBA MUNICH 2015
35
INDIA HOSPITALITY EXPO GOA 2015
37
MADHAV ENTERPRISES
39
NAGPAL BROTHERS (REGD.)
01
NARSARIA INDUSTRIES PVT. LTD.
29
NEENA ENTERPRISES
12
RANS TECHNOCRATS (INDIA) PVT. LTD.
FIC
REMINGTON STEEL ARTS
33
SATELLITE PLASTIC INDUSTRIES
18
SIGEP 2016
19
STEC STAINLESS STEEL PVT. LTD.
13
STERN INGREDIENTS INDIA PVT. LTD.
11
THE DELHI FLOUR MILLS COMPANY LTD.
BC
THE NEW INDIA ELECTRIC & TRADING CO.
14
TROPILITE FOODS PVT. LTD.
23
PRODUCT PREVIEW
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* BC - BACK COVER
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* FIC - FRONT INSIDE COVER
* BIC - BACK INSIDE COVER
June-July ’15
Madhav Enterprises : 58A Adhcini, Qutub Institutional Area,
Near Bikaner Sweets, New Delhi-110017.
: 011-26855542, 011-4100789, 09560279797 Email : info@bakersolutions.in, madhaventerprises.sales@yahoo.com Web: www.bakersolutions.in
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I N T E R V I E W
BAKERY REVIEW
Desire to Innovate with Passion By Sharmila Chand
Anil Kumar is presently working as the Executive Pastry Chef at Le Meridien Gurgaon and has been associated with the property since 2011. He began his career in 1986 from Sofitel Surya in New Delhi. The journey of his career includes various big names in the hospitality industry such as The Oberoi Group, Gulf Hotel Bahrain, The Ritz Carlton Hotel Company to name a few. He has also won several awards and recognitions, which helped him become a known name in the industry. Kumar is known for his exceptional knowledge about bakery and confectionary and also about the skills required to handle such functioning. He motivates and supports his team members. The excerpts of the interview follow: What are the current trends in the Indian bakery industry?
I see a lot of fine dining restaurants using molecular gastronomy as a technique for their dishes. Many Chefs at five-star hotels are also seen experimenting with different types of biscuits in terms of incorporating those in desserts. Other ingredients being used widely these days in the Indian bakery industry are varieties of fudge, biscuit garnish, creme brulee, different flavours of ganache, and a variety of glazes on desserts. There is a growing demand for eggless cakes, sugar free desserts and even dairy free desserts. The trend of being health conscious has really caught on, whose reflections are there in the Indian bakery industry. How did you become a Pastry Chef? Was it by design or by default?
I loved helping my mom around in the kitchen when I was young and I also loved the world of food and all the possibilities that came with it. My natural inclination towards art and drawing also shaped my interest in becoming a Pastry Chef. You can say that a lot of my designs as a Pastry Chef are inspired from what I had learnt as an art student. Who are your idols, that is who all have inspired you?
The first Chef whom I worked under,
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Sebastian Varghese, will always be my idol as he always inspired me to do better and create something extraordinary. He believed in me and did oversee my growth. All that I know I owe it to him. What are your hot selling bakery items?
Ciabatta, French baguette, croissant, banana bread, and muesli bar are my hot selling bakery items. What about the health quotient? How do you take care of that aspect?
Guests are becoming increasingly health conscious and are demanding smaller portions along with other variations in their desserts. For special conditions such as lactose intolerance we prepare dairy free products like soya milk-based desserts, panna cotta, etc. What is your favourite tool and why it is so?
My spatula, knife and marzipan tool are my favourites. They help me in creating delicate figurines and garnish my desserts perfectly. Without these I simply can’t imagine my chocolate garnishes. Describe one of the challenges that in your opinion a Bakery Chef in India has to face in his/her job
Sourcing fresh ingredients is a challenge. For example, I would love to
get fresh berries throughout the year but am unable to do so. Therefore I end up going for frozen berries whenever needed. What do you like about your job?
I love creating new things in my kitchen. I love accepting challenges when it comes to making exquisite ornamental cakes.
What you don’t like about your job?
I don’t like when I don’t get the right ingredients, which at times are very crucial for perfecting a dish. What are your strengths as an Executive Pastry Chef?
They are my constant desire to innovate, my creativity and my team.
What is your work philosophy?
It is give respect and get respect. I believe in respecting my work, respecting my team, and respecting my customers. How do you like to de-stress?
A nice cup of tea is all it takes for me to de-stress. What are your dreams, professionally?
I want to open a classy patisserie in India.
Lastly, what is your mantra for success?
It is hard work and passion for my job.
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