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Hammer Food & Beverage Business Review
June-July ’17
CHIA Bread has been started for the First Time in India
Artisan / Sour Dough Bread , L’amourette French Baguette Flour , Multigrain Gluten Free, T55 All-purpose Flour , Bread for Healthy Menu Fruti Fit
“Please be informed that potassium bromate are not used as a flour treatment agent in the Europe Union - IREKS products are therefore not affected” Euro Foods Pvt Ltd Euro Foods Pvt. Ltd. is a leading importer and distributor of European food stuff. The company has 25 years of experience in the business of food & beverage products and solutions supplies. In 2007 SAFCO International Gen Trading started the Indian arm of its company called EUROFOODS in India. Euro Foods has been marketing the German bread premix brand named IREKS from last nine years and are based in both Delhi ( Head Office) & Mumbai ( Branch Office ) IREKS IREKS accompanies bakers and confectioners in more than 90 countries as provider of ideas, and play a proactive role as their consultants and problem-solvers. The company's over 2,400 employees have made it their task to supply bakeries, brewers and many other food manufacturers with first-class ingredients and attractive product ideas. IREKS is a partner the bakers can rely on.
Euro Foods Pvt. Ltd.
Head Office Delhi: 639/ C, 6th Floor, Shivaji Marg, New Delhi - 110015, INDIA Tel: +91-11-45579574 / 45579576 Mobile: 7838885219/ 9999785486 Manmeen Kaur Sawhney : manmeen@eurofoods.co.in Sanmeet Singh Anand : sanmeet@Eurofoods.co.in Branch Office Mumbai: 176-B Shahid Bhagat Singh CHS Andheri Kurla Road JB Nagar Andheri E Mumbai – 400059, Maharashtra Tel: +91-22-28217201 June-July ’17 | Fax: +91-22-28217301 Mobile: 7838885219/ 9711159574 Manmeen Kaur Sawhney : manmeen@eurofoods.co.in
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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 Abhishek Singh Rathore Production Assistant
Mamta Sharma
Advertising Sales
Delhi: Debabrata Nath, Sumesh Sharma Director Sales
Sanjay Anand Mobile: +91 9811136837 Director Operations
Rajat Taneja Mobile: +91 9810315463 Editorial & Advertising Offices: Delhi:
Hammer Publishers Pvt. Ltd. 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-25704103, 45084903, 45093486 Mumbai:
Hammer Publishers Pvt. Ltd. 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise Hotel, Andheri (E), Mumbai-400 093 Phone: 022-28395833 Telefax: 022-28388947
E-mail: info@hammer.co.in © 2017 Hammer Publishers Pvt. Ltd. No part of the publication may be reproduced, stored in retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of the publisher. Bakery Review is a bi-monthly magazine, printed, edited, owned and published by Rajneesh Sharma from 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028. 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. Disclaimer: The editor and publisher believes that all information contained in this publication are correct at the time of publishing. Content published not necessarily are the opinion or view of the editor and publisher. Editor and publisher declines any responsibility for any action taken based on the information contained in this publication, including liability for error or omission.
Since the last decade, health consciousness has shown a significant rise in urban India, especially in the growing middle class and upper class segments of the western educated urban Indian society, which is also reflected in the growing demand for healthy bakery products in the Indian bakery and confectionery industry. Besides growing health consciousness, significant rise in disposable incomes in the urban Indian society during the last decade-and-a-half has also contributed to this trend towards healthy bakery products in urban India. Nowadays sizeable numbers of consumers in urban India are displaying praiseworthy awareness or inquisitiveness about the health quotient of ingredients used in bakery and confectionery products, which is inducing the players in the industry to come up with bakery products spruced with healthy ingredients or with the absence of unhealthy ingredients. Whole grain breads, gluten-free breads, sugar-free cakes are now not that uncommon in the Indian bakery and confectionery industry as they were about a decade or two ago. Avoiding trans fat and using effective sugar substitutes in baked creations are becoming vogue. This trend is only expected to gain momentum in the years to come. In this issue, we have discussed the trend towards healthy bakery and confectionery products in some detail. The Business Story deals with the impressive potential of the Indian dairy industry, where the value added dairy products are expected to play a huge role in the near future. And the fact that value-added dairy products tend to have a better margin than milk can make a number of entrepreneurs invest in this industry. Already the Indian dairy industry has experienced a slew of huge investments by both multinational and national players. The Business Story attempts to dispassionately observe these exciting times for the industry. The delectable world of cupcakes is being explored in this issue, where the right ingredients to be used in making out-of-the-world cupcakes and the challenges in making the perfect cupcakes are among the topics being covered. A feature on a domestic coffee café chain whose buoyant growth till now is focused on tier-III cities of Gujarat; a feature on India’s cheese market which also attempts to dispel some misconceptions about health attributes of cheese, are only some of the other highlights of the issue. We hope our sincere attempt to holistically present some of the relevant topics for the fast evolving Indian bakery & confectionery industry would find avid interest among our esteemed readers.
Annual subscription rate within India is Rs. 450 and for overseas it is US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 for overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.
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Indian Bakery Industry: Catering to Health and Wellness
28 BUSINESS
The Dairy Industry: Brimming with Potential
34 FEATURE
Have Coffee with Culture
38 PRODUCT Cupcakes
42 DAIRY
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India is Ready to Say Cheese
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Event
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News Scan
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Report
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Ingredient
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Profile
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Product Preview
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Pastry Queen India 2017
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n the year 2015, HAMMER successfully executed ‘Pastry Queen India (PQI)’ in which the Winner Chef Sanjana Patel represented India at “Ladies Worlds Pastry Championship” at Sigep 2016, Rimini, Italy. SIGEP also organise competitions where India was represented for the first time - “The Star of Chocolate International Contest” 2016, where 2 contestants from India Chef Arvind
Prasad, ITC Bangalore & Chef Subhendu Sahoo, Leela Palace, Bangalore demonstrated their skills. Also Chef Manjot Kaur & Chef Arjun Gupta of Academy of Pastry Arts India represented India at the SIGEP’ ‘Junior Pastry World Cup’ 2017 at Rimini, Italy. Again in 2018 during its 39th edition - ‘SIGEP’ 2018, it will be holding “Ladies Worlds Pastry Championship” from January 2327, 2018 at Rimini, Italy. HAMMER will be organising Pastry Queen India (PQI) 2017 to shortlist the lady chefs from India to compete at the event in SIGEP 2018. This event is acknowledged as the world’s most important event in the artisan gelato sector. In the forthcoming SIGEP “Ladies Worlds Pastry Championship” 2018 show, 10 countries will be competing for the title. HAMMER will select competitor from India for the event and organise the participation for the winner at SIGEP “Ladies Worlds Pastry Championship” 2018. The objective of HAMMER is to offer opportunity to Indian pastry chefs to get recognition at the International platforms and to motivate GenX to opt Pastry as serious career. We would like to invite lady chefs of Indian origin to participate in “Pastry Queen India (PQI) 2017”. The deadline to confirm participation is August 19, 2017. for further information contact: sanjayhammer@gmail.com
2017 MAGICKA CAKE ALIVE BAKERS AWARDS
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agicka has announced the first ever Cake Alive Bakers Awards 2017. This baker’s competition is a mentoring and vocational
opportunity that will engage all renowned bakeries, professionals and home bakers
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to show off their baking skills. The event is to be held on 27th August 2017 at Hotel Holiday Inn Aerocity, New Delhi. The exciting contest will simmer at the Bakery Fair with numerous competitions on cake display. There will be various fascinating workshops conducted by renowned Chefs and Bakery Chefs. The show floors of ingredients and products from exhibitors will offer huge discounts and new collaborations with wholesalers. The Award Felicitation will be conducted by renowned personalities and the esteemed jury will comprise Chef Manjit Gill – ITC, Dr. Pushpesh Pant – food critic, Chef Sahil Mehta – The Baking Lab, Sanjay Anand – Hammer Publishers Pvt. Ltd., Chef Raminder Bakshi – RB Cullinaire/The Baking Lab, Chef Nishant Choubey – Roseate House,
Pawan Soni – The Big F Awards, Ipshita M Chakladar –Ipshita’s Cake Mamma Bakes. THE BAKING LAB is the event partner and BAKERY REVIEW is the magazine partner. Magicka Women is a global organisation of 45,000 executives, and other professional women; working together to create a new era of women entrepreneurship where they network and promote each other’s businesses. In future, Magicka Cake Alive Bakers Awards will become a travelling event, moving to metro cities of India. For further participation details of the event contact: Jyoti Luthra: 8178642660 Or email us at magickawomen@gmail.com
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(A Unit of Stec Hotelware)
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Food ingredients Asia 2017 13-15 September 2017, Bangkok International Trade & Exhibition Centre (BITEC), Bangkok
The most important meeting place for the South-east Asian food and beverage ingredients industry
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i Asia is a unique B2B platform. Devoted exclusively to food ingredients, it connects food and beverage industry professionals from across ASEAN and around the world. Fi Asia 2017 is the must-attend business platform for food and beverage professionals. Here you can grow your business network with an expected 17,000+ F&B professional buyers and 700+ leading local, regional and international ingredient suppliers, all under one roof. Fi Asia 2017 will deliver a high quality target audience relevant to your business. In its 22nd edition, Fi Asia continues to break records for exhibitor and visitor attendance. Annual growth of about 25 percent over the last four years confirms its status as Asia’s flagship F&B ingredients’ industry event. The event will have an exhibit space up to 10,000 sqm;
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35 percent bigger than 2015.
Unlimited Business Opportunities One meeting place of the great trade events – Food ingredients (Fi) Asia 2017 takes place for over three days, providing unlimited business opportunities. For over
21 editions, Fi Asia has set the standard as a major event for food and beverage industry professionals to discover the latest innovations in food and beverage ingredients and much more. From acidifiers to sweeteners, and for everything inbetween, you can see, taste and smell the
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EVENTS’ CALENDER Asiafruit Logistica 2017
6-8 September 2017 AsiaWorld-Expo, Hongkong www.asiafruitlogistica.com
HOSFAIR 2017
8-10 September 2017 China Imports & Exports Fair complex Guangzhou, China http://www.hosfair.com
Drinktec 2017
latest innovations in food ingredients.
Bigger and Better Than Ever With over 10,000 sqm of show area, showcasing innovative products presented by more than 700 leading local, regional and international exhibitors, from all sectors of the food and beverage ingredients industry, from more than 56 countries, Fi Asia 2017 retains its unrivalled position as Asia’s number one food ingredients’ event. If you are doing food business in Asia, or plan to break into this fast-growing market, this is the premier event for you.
Extensive Educational Programme In addition to the tradeshow, Fi Asia 2017 brings you priceless industry knowledge through a wide range of conferences, technical seminars, exhibitor tours and other exciting onsite features to help you get the most out of your time. Be inspired by the Innovation Zone, Innovation Tour and Discovery Tour, where you can discover the latest products and applications that can transform your product and process development, and hear the latest industry trends that will help you to grow your business.
Power to Connect Fi Asia is a convenient one-stop event, where the food and beverage industries come together to find solutions, solve problems and connect with world-class suppliers and around 17,000 industry peers. Network and learn from those that do what you do and understand the challenges and issues that you face.
Country Pavilions Several countries from around the world – Thailand, USA, Japan, China, Taiwan and India will gather their fellow exhibitors in dedicated pavilions. These country-specific areas on the show floor will gather the expertise of several national companies and showcase their food and beverage ingredient solutions in an international context.
Pre-register for Special Benefits When you pre-register at www.fiasia.com you will not only receive your visitor badge before the show, saving you from queuing upon your arrival, you will also receive a free show directory, as well as access to all onsite feature. Additionally, as a pre-registered attendee at Fi Asia 2017 you will have free access to the online Business Matching Service. This powerful, effective and intuitive online matchmaking tool allows you to search for and arrange on-site meetings with exhibitors prior to the show.
Don’t Miss Fi Asia 2017 If you are looking to take your business to the next level, you can’t afford to miss Fi Asia 2017 at Bangkok International Trade & Exhibition Centre (BITEC), Bangkok Thailand, which is to be held during 13th-15th September 2017. Admission is free! For further information, please visit www.fiasia.com. n
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11-15 September 2017 New Munich Trade Fair Centre Munich, Germany www.drinktec.com
Food Ingredients Asia
13-15 September 2017 BITEC, Bangkok www.figlobal.com/asia-thailand
Annapoorna World of Foods India- 2017 14-16 September 2017 Bombay Exhibition Centre, Mumbai www.worldoffoodindia.com
The Hotel Show 2017
18-20 September 2017 Dubai World Trade Centre, Dubai, UAE www.thehotelshow.com
EDT Expo 2017/Food Istanbul 2017 20-23 September 2017 CNR Expo, Istanbul, Turkey http://www.cnredtexpo.com
HOST 2017
20-24 October 2017 Fieramilano exhibition centre, Rho Milan, Italy host.fieramilano.it
Shanghai World of Packaging (swop) 7-10 November 2017 Shanghai New Int’l Expo centre Shanghai, China www.swop-online.com
Sigep 2018
20-24 January 2018 Rimini Expo Centre, Italy www.en.sigep.it
Europain 2018
3-6 February 2018 Paris Nord Villepinte, Paris www.europain.com
HOTELEX 2018
26-29 March 2018 Shanghai New International Exhibition Center Shanghai,China www.hotelex.cn
Alimentaria 2018
16-19 April 2018 Gran Via Venue, Barcelona, Spain www.alimentaria-bcn.com
FHA 2018
24-27 April 2018 Singapore Expo, Singapore www.foodnhotelasia.com
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55,5 cm
Koldplay Introduces New Range of Flavours
65,5 cm
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Mumbai-based brand Koldplay has introduced a range of all new ice-cream flavours, sundae combos and thick shake combos. Mandarin Chocolate, Peanut Butter Nutella, Honey Wasabi, Smoked Honey Almonds, Guava Chilli, Raspberry Sorbetto and Kiwi Sorbetto are some of the new flavours introduced at Koldplay outlets. Koldplay was founded in 2015 by Sudip Putatunda, an award-winning food scientist, and Dhananjay Talegeri. The Koldplay has a 15,000 sq. ft. central manufacturing facility that currently produces a wide variety of over 100 popular international and local flavours of rich and creamy ice-creams and ice-cream-based desserts. Koldplay now has six outlets in Mumbai, the latest being the one at Kamla Mills in Lower Parel, which was opened on 18th May. “For those who absolutely love to experiment with new flavours, we have come up with new sundaes with a combination of peanut butter nutella and hazel nut Madagascar brittle,” Koldplay said in a statement, adding that it had also introduced a special sundae — a mixture of white choco brownie, white chocolate chips and home grown cashews. “For those who prefer fruit flavours, we have the ‘Verry Berry Sundae’ or feel free to make your own sundae from our vast range of fruit ice-creams and sorbettos,” Koldplay added. Koldplay’s signature flavours include the hazel nut Madagascar Brittle, White Chocolate, and Mango Sorbetto.
Australian Food Brand ‘Patissez’ Enters India Professional class, small format. New: SelfCookingCenter® XS. 100 % performance, 100 % food quality, 100 % intelligence – a genuine RATIONAL. Find out more: +91-124-4635865 info@rational-online.com rational-online.com
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A ft e r c a u s i n g a m a s s i v e worldwide sensation with its signature shakes – the Freak Shakes — Australian bistro, Patissez, has formally joined hands with EljayInfratech, the master franchise, to enter the Indian market. Freak Shakes are milkshakes topped with ample desserts. Patissez is set to open its outlets in Jaipur, Mumbai, Delhi, Hyderabad, Bengaluru, Chennai, and other major cities of the country in the months to come, according to an official statement. Indian connoisseurs can expect freak shakes like the Pretzella, Muddy Pat, Bano Freak, Fruity Freak and so on, as well as savoury items like Freak Burgers, and Freakfast from Patissez outlets. “Patissez has been the pioneer of the Freak Shakes. We are thrilled to be associated with the brand and are keen on covering the length and the breadth of the country very soon,” said EljayInfratech’s partner Shreyas Asthana. “By the last quarter of 2018, Eljay aims to open Patissez outlets across major cities in the country,” Asthana added. “EljayInfratech, being the master franchise, is open to sub-franchisees who can be our trust points to establish Patissez’s legacy in the sub-continent,” A. Amit of EljayInfratech added.
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Eating Walnuts May Positively Influence Appetite Hormones Researchers have found that consuming food that contain polyunsaturated fats (PUFAs), such as walnuts, salmon and canola oil, may lead to favourable changes in appetite hormones associated with hunger and satiety among people between 18 and 35. “Appetite hormones play an important role in regulating how much we eat,” said lead researcher Jamie Cooper of the University of Georgia in the US. “These findings tell us that eating food rich in PUFAs, like those found in walnuts, may favourably change appetite hormones so that we can feel fuller for longer,” Cooper added. Specific hormones in the body help control appetite. Some hormones are responsible for signaling the body to eat, whereas others tell the body it is full, or satiated. Research is exploring how food products may reduce hunger or increase satiety by influencing these hormones. These types of hormonal changes could ultimately play a role in achieving optimal body weight. In this study, researchers looked at physiological hunger and satiety responses by measuring hormone changes, as well as subjective ratings by asking participants to indicate on a scale how hungry or full they were and how much they thought they could eat. Researchers enrolled 26 healthy men and women aged 18-35, who visited the laboratory for measurements and to receive their meals throughout the study. At the beginning of the study, participants were measured and they consumed test meals high in saturated fat. Researchers then placed the participants on a seven-day diet high in PUFAs or a control diet consisting of a typical American eating pattern. The PUFA-rich diet included whole foods such as walnuts,
salmon, tuna, flaxseed oil, grapeseed oil, canola oil, and fish oil supplements. Study participants who consumed a diet high in PUFAs had a significant decrease in fasting ghrelin, a hormone that increases hunger, and a significant increase in peptide YY (PYY), a hormone that increases fullness or satiety, according to the findings published in the journal Nutrition. These types of hormone changes imply better appetite control. Walnuts are unique among nuts because they are primarily comprised of PUFAs, with 13 out of 18 grams of total fat per one ounce serving. In fact, walnuts are the only nut to contain a significant amount of plant-based omega-3 alpha-linolenic acid (ALA) that is 2.5 grams per one ounce.
Annual Hot Dog Festival Hielo Beverages to launch ‘PEAUR’ Mineral Water, Fruit Juices The All American Diner located at India Habitat Centre in New Delhi opened its 15th annual Hot Dog Festival on 1st July. The menu for the twomonth long festival includes Trio Pepper Mushroom Hot D o g , J e r k C h i c ke n D o g , Mexican Hot Dog, Anchorage Dog, Grilled Veg Couscous Dog, and Blackened Cottage Cheese Dog. “We, at The All American Diner are extremely excited and are anticipating another successful year for the Hot Dog Festival. With each passing year we innovate and offer some new hot dogs to our diners. This year menu focuses on new palates, tastes and takes our guests on an interesting culinary feast,” said Rakesh Anand, Vice President, F&B, Habitat World, IHC. The festival will end on 31st August.
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Gurgaon-based beverage manufacturer Hielo Beverages India Pvt. Ltd. has said that it would soon launch high-grade natural mineral water, natural sparkling water and natural nectar-based fruit juices under the brand name ‘PEAUR’. The products are to be positioned as a lifestyle premium product for the style conscious and the health freak consumers, Hielo Beverages said in a statement. “We desire to create a brand which would be synonymous with deep commitment to quality,” said Piyush Mathur, Chief Executive Officer and Chief Managing Director of Hielo Beverages. With massive infrastructural units for processing high-quality products, the company said it would ensure that the products were of premium quality with the manufacturing done as per the international market guidelines and standards.
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Modern Food Targets Rs. 1,000 Crore Revenue by 2021 Riding on its renewed focus on providing healthier food options, bread maker Modern Food Enterprises is aiming to increase its revenue to Rs. 1,000 crore by 2021, nearly a four-fold jump from its current earnings, a top company executive has said. Keeping in mind the evolving taste of consumers and their changing lifestyles, Modern Food, which has a legacy of over five decades in the country and is the pioneer of the organised bread sector in India, announced in June the relaunch of its iconic Modern brand with a focus on health and wellness breads category. “We have made a conscious decision to focus on the health and wellness segment during the relaunch phase,” said Aseem Soni, Chief Executive Officer & Board Member, Modern Food. “In terms of overall business perspective, we are looking at a 25 percent increase in revenue by FY18, and at a goal to grow revenue four-fold by FY2021 to Rs. 1,000 crore,” Soni added. “In this context, we plan to strengthen our presence in the states where we are already present, especially Maharashtra, Kerala, Tamil Nadu, Telangana, Karnataka and West Bengal; and expand our presence in white spaces in the North and West,” Soni added. In the Mumbai-Thane region, Modern currently has an estimated overall 15 percent market share, which the company is looking to increase to over 20 percent during the course of the next two quarters.
The Mumbai-Thane region is one of the two most evolved markets in India, along with Delhi. Within Mumbai, the health & wellness subcategory accounts for 25 percent of the overall bread sales. As a leading industry player, Modern hopes to spearhead the development of this segment in the Mumbai-Thane region and across India, making more healthy, nutritious and tasty choices available to consumers. Here it deserves a mention that the Everstone Group, a leading South-east Asia and India focused private equity investor with approximately $4 billion assets under management, acquired Modern Food from Hindustan Unilever in 2016. Modern’s relaunch marks new brand positioning, new brand identity, contemporary packaging, and an enhanced portfolio of healthier products. The new portfolio features products such as ‘Milk Plus’ bread enriched with calcium; ‘Hi-Fibre Brown’ bread reinforced with premium wheat fibre; 100 percent whole-wheat bread; and new innovations such as ‘Multigrain Superseed Bread,’ which not only has superseed sprinkles on top but even whose flour is made of seven grains and contains Omega 3.
Britannia to Strengthen its Bakery Segment Britannia Industries Ltd. is set to strengthen its bakery segment and work towards realising the “untapped opportunities in the bakery business”, according to its annual report. “Going forward, your company’s major focus areas would be entry into adjacent food categories... Your company has been actively working on realising untapped opportunities in the bakery business as well as in the adjacent macro snacking space,” Britannia said in its annual report. “Your company shall continue to scout for many such growth opportunities to ensure that it stays ahead of the market while transforming itself into a total foods company,” it further added. Britannia Industries earlier reported consolidated revenue growth of 8 percent for the year 2016-17. Net Profit increased 7 percent for the year at Rs. 885 crores. “Growth in our international business continued to be under pressure due to deteriorating geopolitical situation and currency fluctuations in geographies like Middle-East and Africa. Growth in dairy business has also been subdued primarily due to our focus on driving products with high profitability and reducing our play in the less profitable commoditized products,” said Varun Berry, Managing Director, Britannia Industries Ltd. “We are actively working on various opportunities in the biscuit business, adjacent macro snacking space, and are also evaluating potential partnership opportunities,” Berry pointed out. Britannia Industries had already signed a Joint Venture Agreement with Greek company Chipita for manufacturing and selling long life filled croissants. The project is expected to be commercialised by July 2018.
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Institute of Bakery and Pastry Arts Opens New Delhi Campus With an aim to provide skill-based education that can give a passport to the job market, Institute of Bakery and Pastry Arts (IBPA) has launched its campus in Vikaspuri, New Delhi. Founded by re n o w n e d E x e c u t i v e Pastry Chef, Balendra Singh, the institute offers courses for those students aspiring to become professional Pastry and Bakery Chef, and upgradational courses for those already into this profession as well as for those who wish to do it as hobby. “We try to provide lifelong education and training that produces graduates with the skills necessary to sustain individual career success within a global economy,” said IBPA’s Founder Director Chef Balendra Singh. The institute offers professional programmes such as one year full time diploma in pastry kitchen, three months full time advance diploma in pastry kitchen, three months full time diploma in home pastry kitchen and a one and half year long full time pastry programme. The curriculum offered differs for different set of courses.
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The institute boasts of well-experienced faculty, which includes Executive Pastry Chef, Balendra Singh, Pastry Chef, Vijay Tyagi, Chef Instructor, Shailaja S i n g h Fra n k , C h ef Instructor, Agrima Agarwal and Bakery Chef, Garima Arora. IBPA is affiliated with Manipal City & Guilds — a joint venture between Manipal Education and City & Guilds, UK — that provides cutting-edge, industry-relevant certifications and job assistance.
Food Safety Awareness One of Delhi’s iconic bookstores, Oxford Bookstore, hosted on 16th June an interesting talk on ‘Food Safety Awareness.’ The session was conceptualised to discuss the diverse aspects of food safety and intended to provide solutions to various challenges towards having a safe and hygienic environment in the food industry. Speaking on the occasion, Saurabh Arora, who heads the testing laboratory and research business at Arbro and Auriga, deliberated on how the kind of food that we consume influences our health in a big way and affects our lifestyle in the long-run. “There are certain safe steps in food handling, cooking, and storage that are essential to prevent contamination and food-borne illnesses,” Arora pointed out. “Cleaning is obviously the basic. Besides, it is important that the raw food products must be separated from the rest to avoid spreading of germs,” Arora said, adding that food refrigeration is another important aspect of preservation, but “you must store the food at right temperature.” Chef Nishant Choubey, Corporate Chef at The Roseate, New Delhi, also shared that for the people in culinary business, there are some crucial factors to be considered for survival in the industry. According to Choubey, food hygiene is very important in catering establishments. It is important for Head Chefs/Catering managers and other personnel in key positions to deliver essential standards in consumer food safety. “In a profession that handles cooking, culture of quality and cleanliness is very important. There are three factors to be considered: order, safety and health. Apart from being appetising, food must be safe and hygienic. Also, personal hygiene forms another crucial aspect,” he informed. The session also served as a great opportunity for all the attendees to have an insight into Food Safety and Standards Authority of India’s manner of operation as explained by Pawan Vats, Vice President at Auriga Research. The Food Safety and Standards Authority of India (FSSAI) implements and controls food quality processes so as to eliminate hazardous and toxic elements from the items of consumption. Food licensing, another important issue that involves the entire food industry, was also mooted upon at the session besides the specifics of food safety challenges.
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India Among the World’s Fastest Growing Ice-cream Markets
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ew research from Mintel reveals that the global ice-cream market is expected to scoop sales of 13 billion litres in 2016, with India, Indonesia and Vietnam among the world’s fastest growing markets. While India’s ice-cream market has experienced a compound annual growth rate (CAGR) of 13 percent over the past five years, in 2017, volume sales of ice-creams in India are set to overtake those of more established markets, including the UK. Ice-cream sales in India are forecast to reach 381.8 million litres in 2017, with the market forecast to reach 657.2 million litres in 2021. According to Mintel, India’s ice-cream market’s strong CAGR is closely followed by that of Indonesia (11 percent), Vietnam (9 percent), Turkey (9 percent) and Malaysia (8 percent). According to Alex Beckett, Global Food and Drink Analyst at Mintel, “The rapidity with which India’s ice-cream market is expanding is worth noting. The low per capita consumption of retail ice-cream in India demonstrates the exciting potential in what is the world’s second most populated country, although competition from street vendors should not be underestimated.” Indeed, with the East’s love for icecream thickening, one in three (32 percent) ice- cream products were launched in AsiaPacific during 2016, up from 26 percent in 2013. What is more, the share of ice-cream
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products launched in North America fell from 19 percent to 14 percent, during the same time period. On the other hand, sales of ice-cream in other markets are flakey. Volume sales of ice-cream in Switzerland have had a CAGR of -3 percent over the past five years, followed by Thailand (-2 percent), Denmark
(-2 percent), the UK (-2 percent) and the US (-1 percent). China is currently the world’s biggest ice cream market, with ice-cream sales estimated at 4.3 billion litres in 2016, followed by the US (2.7 billion litres) and Japan (756 million litres). However, in terms of individual ice-cream consumption, Mintel’s research finds that Norwegian consumers are the biggest ice-cream eaters, consuming 9.8 litres per capita in 2016, followed by Australia (9.4) and Sweden (8.9). What is interesting that according to the report, western consumers are now increasingly looking to try ice-cream products with more Eastern inspired flavours. Over a quarter (30 percent) of Canadians would be interested in ethnicallyinspired ice cream flavours, such as green tea or mango, while 23 percent would be interested in internationally inspired icecream formats, such as Japanese mochi ice -cream or Indian kulfi. In Europe too, ice-cream eaters are acquiring a taste for the exotic. As many as 20 percent of Italian, 17 percent of Polish and 16 percent of French consumers would
be interested in trying ice-cream with ethnic-inspired ingredients, such as wasabi, green tea or saffron. These findings can inspire Indian icecream manufacturers to venture into the western markets with their repertoire of ethnic Indian flavours. M i nte l re s e a rc h a l s o s h ows t h at ice-cream aisles throughout the world have been experiencing a dairy-free makeover. The share of global dessert and ice-cream launches featuring a vegan claim has increased from 2 percent in 2014 to 3 percent in 2015 to 4 percent in 2016. Other research studies also point to the buoyant ice-cream market of India. According to a report from Research and Markets titled ‘A Study of India’s Ice Cream Market 2017,’ India’s ice-cream industry is one of the fastest growing segments of the country’s dairy or food processing industry. According to the report, currently the icecream market in India is estimated to be over Rs. 4,000 crore, and it is growing at a rate of 15-20 percent year-on-year. It is projected that by 2019, the market will reach around Rs. 6,198 crore. The report observed that India has a low per capita consumption of ice-cream at 400 ml. With the improving cold chain infrastructure in the country coupled with increasing disposable income and the changing lifestyle, the India’s ice-cream sector has great potential for growth. n
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Academy of Pastry Arts Hosts India Pastry Cup 2017
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he world of patisseries has come a long way in the country and Aca d e m y of Pas t ry A rts , a n esteemed pastry school offering world class training to aspiring Pastry Chefs, ramps it up by hosting India Pastry Cup 2017, a prestigious platform for Pastry Chefs in the Indian bakery and confectionery industry. Here it deserves a mention that the Academy of Pastry Arts has established itself as a fine hub of education in the field of pastry making. The institution strives to maintain this by bringing in new trends in the field, and by partnering with the best Chefs in the industry.Here professional Pastry Chefs offer world class pastry making instructions to the aspiring Pastry Chefs. I n d i a Pa s t r y C u p 2 01 7 w a s h e l d on 18th July 2017 at Academy of Pastry Arts’ Gurugram campus.The event witnessed pastry mavericks from length and breadth of the nation to compete for the coveted prize. Chef Mukesh Singh Rawat and Chef
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Alisha Falerio from Academy of Pastry Arts became the winners for the India Pastry Cup, 2017. The competition was a rigorous test to prove one’s dexterity in the art of pastry making. The competitors’ proficiency, technique and ingenuity in creating masterpieces was worth of accolades. Esteemed judges who presided over the judging proceduresincluded Chef E m m a n u e l e Fo rco n e ( C h i ef J u ry fo r the World Pastry Cup in France 2017), Chef Vincent Bourdin (Director, Asian Pastry Cup –Singapore),Chef Avijit Ghosh (Corporate Pastry Chef, Leela Hotels) and Chef Parvinder Singh Bali(Corporate Chef-The Oberoi Centre of Learning and Development) On this occasion, Major Dinesh Sharma, Co-founder, Academy of Pastry Arts, said, “We are delighted and proud as one of India‘s foremost pastry art institutes to host such a prestigious contest in our campus, which can generate a healthy sense of competition among Chefs; participating with different techniques and processes of making pastry art. Rising stars of the pastry world competed for the coveted
title of Pastry Chef of the Year. The main aim of the Pastry Cup was to bring out the best of every Pastry Chefs on a global platform, as the winner gets to participate in the prestigious Asian Pastry Cup 2018 in Singapore.” “The last edition’s competition had brought great prestige as the in-house team won the Bronze Medal in the Asian Pastry Cup, bringing accolades not just to the academy, but also to the country. They went on to represent the country in World Pastry Cup 2017, to be held in France,” he pointed out.
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Indian Bakery Industry: Catering to Health and Wellness The Indian bakery industry is passing through an impressive growth phase. However, for players to reap the benefits of this promising potential they need to be responsive towards the market trends. One of the prominent market trends spearheading through the Indian bakery industry is the rising demand for healthy bakery products, which is a product of rising awareness about health and wellness among the consumers. The Indian bakery industry is thus making sincere efforts to ensure that it uses ingredients which are recommended by the health-conscious customers. Ashok Malkani takes a look at the growing healthy bakery segment in India, and also how the Indian bakery and confectionery industry is making efforts to meet the.demands of its discerning health conscious consumers. 22
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he Indian bakery industry, over the last few years, has matured and been able to reach this covetous position due to the availability of better ingredients which range from chocolate, toppings, fillings and flavours to the quality and variety of grains used for biscuits and breads. Also, now we have new players who are willing to go that extra mile to produce bakery goods which meet international standards. A variety of products have entered the Indian bakery industry during the last two decades, which have contributed to the change in consumer tastes. Today urban middle and upper class Indians’ tastes for bakery products are not restricted merely to bread, biscuit and cake but also to other products including burger, pizza, muffin, donut, etc.
Demand for Healthy Bakery Several happening trends are now floating in the Indian bakery and confectionery industry. Consumers today seek fresh, natural and minimally processed food products. Beneficial ingredients that help fight disease and promote good health are also important. In fact, inclination towards healthy eating is not only limited to India, but is a global trend. This trend is manifested in the Indian bakery industry too, in a big way. A recent report by Nielson Global Health and Wellness Survey regarding culinary habits of young people reveals that they are concerned about what they eat. The survey, conducted on youth from over 60 nations, revealed that they were keen to know details of what they consumed – from food ingredients, genetically modified food, to organic food. And this involved bakery
products too as they had compunctions about the ingredients used in these products. From bread to muffins and cakes and pastries the consumers were keen to ensure that ingredients used were healthy to keep them hale and hearty. The growing wave of health consciousness in the bakery industry is manifested by the growing demand for gluten-free breads and sugar-free cakes among other trends. The global market for gluten-free bread, according to Euromonitor, was valued at 1 billion USD in 2015, accounting for 31 percent of all gluten-free food globally. In the US, Canada and several other countries, attention to clean labels has become the order of the day. Nowadays many take note of the labels on the bakery products regarding the calories, etc. that the product contains. This trend has become popular in India too, though the manufacturers seem to believe that consumers pay scant attention to the facts mentioned on the labels.
Health in the Bread Bread is one of the major consumed items of the entire bakery industry. But white breads made with maida are harmful for health. Silky Mahajan, a senior dietitian/nutritionist in Bangalore, believes that white flour is like white poison. “During processing of maida from wheat, endosperm of the wheat is removed from the germ (wheat germ) and
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the bran (wheat bran). As all necessary nutrients are lost during processing of maida, food made from it utilise nutrients from the body for absorption. As a result, our body gets depleted of vitamins and minerals,” she averred. According to her, when products like white bread, pizza, donuts, samosa, noodles, etc. are consumed by people they quickly release sugar into your bloodstream. The high Glycemic Index (GI) of maida spikes your sugar levels, making the pancreas overwork to release insulin in sufficient quantities. If these products are consumed frequently, the insulin production will gradually reduce, which can make you a diabetic. White flour is also acidic and likely to cause digestive problems. It also raises bad cholesterol levels. So what is the alternative for health conscious consumers and health conscious bakeries? Whole wheat bread is a healthy pick for most health conscious folks as it contains a decent amount of both protein and fibre. They are good as long as you are not gluten sensitive. Dieticians and nutritionists advise consumption of whole grains because they are naturally low in fat and are cholesterol free; contain 10 percent to 15 percent protein, and offer loads of healthy fibre, resistant starch, minerals, vitamins, antioxidants, phytochemicals, and often, phytoestrogrens (plant estrogens). With
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Aseem Soni all those nutrients in one package, it is no wonder that whole grains provide so many health benefits, including protection from heart disease, stroke, diabetes, obesity, and from even some cancers. It may be stated that the use of whole and multigrain flour are actually ancient baking practices. Many bakeries, in the wake of growing demand for health consciousness, now specialise in whole grain and multigrain products, including varieties of artisan breads. Th e g row i n g p o p u l a r i ty of m u l t i g ra i n b re a d s , w h o l e g ra i n breads and sugar-free desserts reflects a healthy transition in eating habits among people. This change has not only made major industrial bakery players in India, including Britannia, ITC, and Parle improvise their products but has also induced new entrants like Patanjali, GAIA, etc. into the healthy bakery segment. Here it deserves a mention that Modern Food Enterprises, the maker of Modern Bread, is repositioning the brand in to the health and wellness space with the launch of a new product portfolio. Addressing media persons at the launch of the product line, Aseem Soni, Chief Executive Officer, Modern Food, said: “The products launched have new packaging and graphics, and are promoted digitally.” The new portfolio of Modern Food includes Milk Plus bread, Hi-Fibre Brown bread, 100 percent Whole Wheat bread and Multigrain Superseed bread, which is made from seven grain flour and contains Omega 3.
bakery revie w preferences are undergoing change. With an evolving palate and a healthoriented outlook, a section of the Indian consumers are now demanding much more than glucose and Marie biscuits. These consumers are, instead, willing to experiment with new flavours and textures but, at the same time, are not willing to compromise on health and taste. They are demanding that manufacturers reduce trans fats and sugar content in biscuits and add products which are beneficial for the overall well-being of a person. Catering to such evolving needs, biscuit manufacturers in the country are now concentrating on the health segment through introducing products which are health-oriented and appeal to the palates
of the consumers at the same time. Thus bakery product manufacturers are coming up with ‘diet’ versions of their popular merchandise. Surya Food & Agro Ltd. has come up with Marie Lite, Britannia has come up with the Nutrichoice range, Unibic has introduced Multigrain range, GAIA has the McVitie’s Digestive, Sunfeast has Farmlite, etc. Britannia, Parle, Anmol, and others too have introduced digestive biscuits for the health conscious. Healthy bakery products in the Indian context presently include four parameters. Besides being endowed with whole grains, vitamins and minerals, they should also have low sugar and salt content and contain less trans fat and saturated fats. Besides, they should preferably satisfy the allergen concerns, holistically.
Nourishing Biscuits
Avoiding Trans Fat
Besides bread, another extremely important item for the Indian bakery industry is the biscuit. India’s biscuit industry, the third largest in the world after USA and China, is witnessing a major transition as consumer
Fats are used in bakery products to enhance the shelf life in bakery products. But with the people becoming more health conscious and the authorities making it necessary for the Indian bakery industry to declare the
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content of trans fats and saturated fats on the labels of packaged food along with other nutritional information, the Indian bakery industry is seeking low trans fat oils from the oil manufacturers, who are now gearing up to manufacture special low trans or trans-free products. It is hard to imagine a basic category of bakery ingredients that has changed more over the years than fats and oils. The big move out of animal fats into vegetable oils during the 1970s was only the tip of the iceberg. Whether produced by blending or breeding, the new oils eliminate trans fat, reduce saturated fats and bring omega-3 fats into everyday products. Researchers at Dow AgroSciences h ave d eve l o p e d O m e g a - 9 o i l s u s i n g traditional plant breeding. Omega-9 Canola oil allows, according to the company, the food service and food processing industries to reduce “bad” (trans and saturated) fats and increase “good” (monounsaturated and polyunsaturated) fats in food products, without sacrificing food’s taste, oil functionality or performance. The company claims that the oil is uniquely high in heart-healthy monounsaturated or omega-9 fats. AAK Kamani Pvt. Ltd. too has come up with a range of new products. Prakash Chawla, the CEO of the company, lists the new range of oils to help bakery industry improve its quality along with facilitating health and profitability. The company has come up with CakeLite, PuffLite and KLite; shortenings and
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Six Widely Held Misconceptions on Consumers among Food Manufacturers margarines which add value to the finished products. PuffLite is a trans fat free bakery shortening ideally suited for puff products such as croissants, puff pastries, etc. K-Lite is a trans-fat-free aerated multi-purpose bakery shortening which finds application in various bakery products and performs better than your average commercially available margarine or bakery shortening. K-Lite is a new-age bakery fat that effectively performs the function of 3 fats. CakeLite is a trans fat free margarine, ideally suited for making spongy and light tea time cakes. Some other products are TastePuff (a Vanaspati for making flaky and tasty khari and puff products), K-Cookiez (aerated bakery shortening for making lighter and crunchy cookies), K-Puff (specialty fat of harder consistency with good plasticity used for khari /puff pastry), Kmeetha (a refined vegetable fat used for making cookies, nankhatai and biscuits) and Komplete (a refined interesterified vegetable fat used for making pej butter and cheese sticks). In the opinion of Ernesto Hernandez, D i re c t o r o f P ro c e s s D e v e l o p m e n t at OmegaPure, Houston, Texas, USA, “Nutritionally better fats and oils hold great promise. It opens the baking industry’s products to a whole new market of informed consumers, who are willing to spend extra on healthier products. ”
sweeteners when baking. 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. In Canada, its main product maple syrup is also often used in baked products. However, it must be noted that sugar doesn’t just contribute sweetness to a recipe. It also leavens or infuses air to baked goods, contributes to browning, and adds chewiness and crispness to the baked products. Additionally, sugar draws moisture from the air and into the baked goods, which helps keep them moist for days. Baking is as much a science as it is an art. So one has to be careful while replacing sugar in baked products. One of the substitutes for sugar is honey. Honey is a flavour powerhouse. Not only is it rich, intense, and syrupy-sweet, the honey comes in wide varieties. However,
you can’t use honey in any recipe that requires creaming. Pure honey is a healthy sweetener for drinks as well as desserts. Unprocessed raw honey is endowed with several beneficial attributes. It has vitamins and trace amounts of minerals, iron, calcium, and copper among others. Raw honey contains antibacterial and antiviral qualities, which help in internal cell repair and degenerative conditions, as well as heart disease. It is also great for those prone to allergies, and speeds up the process of healing eye infections and curing throat conditions. Honey is an anytime energy booster. But as with all sweet stuff, too much of it can make one pack on a little extra weight. Jaggery is another natural sweetener. It is made by boiling concentrated sugarcane contents until it hardens. It is good for boosting one’s immunity and iron level, and preventing constipation, detoxifying the liver, curing cough and cold, warming the body in winters, as well as being a source of energy. As with honey, jaggery can be a little high on the calories, so consume it in moderation Stevia is a South American herb. It is an effective sweetening substitute for those with Type 2 diabetes, and also for those with suppressed high blood pressure. This sugar substitute has no effect on your blood sugar, and it can actually improve insulin sensitivity, which helps your body effectively use glucose for energy. If you are looking for a substitute which will give you a straight swap for sugar then Xylitol may be the answer. Despite its
Sugar Replacements Besides low trans fat and whole grain s p r u ce d b a ke ry p ro d u cts t h e h e a l t h conscious consumers are also demanding sugar free bakery products. This is not the concern of only diabetics but of the public in general. There are over a dozen reasons to swap refined white sugar for alternative
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Six Healthy Sweeteners
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bakery revie w synthetic sounding name, Xylitol is extracted from hardwood trees and the fibres of some fruits and vegetables. With fewer calories than refined sugar and a low glycaemic index (GI) it has less of an impact on blood sugar levels, which means you can enjoy that sweet taste without the resulting ‘rush’
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that regular sugar gives you. It has another benefit – it does not cause dental decay. Pure organic maple syrup is another great natural option for sweetener. 100 percent maple syrup contains up to 54 antioxidant compounds and it can help fight cancer, improve your skin, and even fight bloating, among other benefits. Coconut sugar, having a taste similar to that of brown sugar, contains antioxidants, vitamins and minerals. It also has a lower glycemic index than refined sugar, thereby helping to keep your blood sugar and insulin levels steadier. Fruits and vegetables too are natural sweeteners. Popular veggie choices in bakery operations are carrots, parsnips and beetroot – these all work exceedingly well in developing sweet treats. Fruit is amazingly versatile. There are fruits like pineapple and mango which can help
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swe ete n s eve ra l p ro d u cts – l i ke ca ke s . O n e of t h e important things in mind while u s i n g f r u i t a n d ve g eta b l e i n b a ke r y p ro d u ct s i s t o make sure they are as ripe as possible. Dried fruits like dates, sultanas, prunes and apricots are concentrated sources of sweetness; they are spruced with fibre and nutrients including iron and p ot a s s i u m . T h ey m a k e a great choice for boosting the sweetness of a recipe or as a puree for adding extra moisture and stickiness. Yes, the latest trend in the Indian bakery industry is to prepare baked products that stress on the well-being and health of the consumers, without compromising on the taste factor. To sum up one can say that the Indian bakery products’ consumers are today extremely health conscious and the Indian bakery industry is prepared and by and large, equipped to serve their needs. n
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The Dairy Industry: Brimming with Potential India is the largest producer of milk — accounting for about 17 percent of the global milk production. It is also one of the largest producers and consumers of dairy products. Milk production in the country is expected to grow at a CAGR of about 5 percent between 2013-14 to 2020-21. The Indian dairy industry provides opportunities for both domestic and foreign conglomerates/investors for entry and expansion. About 20 foreign companies have already set foot in India while Indian dairy giants having also invested heavily for expansion. Ashok Malkani examines the dairy industry scenario in the country and the opportunities available in it, and also the steps needed to be taken by small investors proposing to enter the retail dairy market in the country.
D
o you feel it is time for a career change? Looking for business that could earn a handsome profit? Well look no further than the white gold – milk. Milk and dairy products have been witnessing frantic activity in the country since the last couple of years. Dairy firms are expanding while the retailers of dairy products are seen growing by leaps and bounds. Several multinationals and Indian corporate giants have jumped in to the fray. India’s milk production has been increasing and by 2021 it is expected to be equivalent to that of the entire European Union. Amul and Mother Dairy are the two largest players in the Indian dairy market. India has been, with an estimated 400 million litre per day, is the largest producer of milk in the world. It has also been the largest consumer of milk. During 2015-16, the growth rate of milk production in India was 6.28 percent and the total production of milk attained a figure of 156 million tonnes. Add to this the fact that per capita consumption of milk in India is, at 97 litres per year, extremely low as compared
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to other developed countries and you realise why the global dairy industry is eyeing India. In the US the per capita consumption of milk is 285 litres per year, while in EU it is 281 litres per year. And the reason behind the recent excitement in the Indian dairy industry is also because of the fact that the Indian consumers, particularly the affluent urban ones, are now consuming more value-added dairy products on an average, than they did a decade or so before. And value-added dairy products are generally more profitable for the dairy industry as compared to the raw
milk. Add to this the fact that there is now a growing number of working couples and single men and women with high disposable income and you will readily ascertain the reason for the boost and the logic of why the Indian dairy market is being eyed by the global dairy industry with avid interest. According to the report by TechSci Research titled ‘India Dairy Products Market Forecast & Opportunities, 2017’, the market for dairy products in India has grown rapidly over the last few decades and anticipated to be growing at a faster rate when compared to the global dairy products market. The report stated that the revenues of India’s dairy products market was expected to be growing at the CAGR of around 5 percent during 2012-17. According to TechSci Research’s report titled India Dairy Products Market By Product Type, Competition Forecast & Opportunities, 2011 – 2021, dairy market in India was projected to grow at a CAGR of over 7 percent during 2016-2021, due to growing demand for value added dairy products, rising disposable i n co m e l eve l s a n d i n c re a s i n g health awareness among consumers.
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bakery revie w Changing consumer dietary patterns, rising awareness regarding nutritional values of dairy products, along with growing willingness of consumers to spend on nonconventional dairy products such as yogurts, probiotic drinks, etc., is propelling growth in India dairy products market, observed the report. “ C o n t i n u o u s p o p u l a t i o n g ro w t h , liberalisation of trade policies and rising investments in advertising are driving the country’s dairy products market. With new domestic and international players foraying into dairy products market in India, the market is witnessing introduction of various non-conventional dairy products such as flavoured yogurts and probiotic drinks, milk with low fat and cholesterol content, different cheese variants, etc.,” opined the report.
Investments Galore The Rs. 31,000 crore Amul (2015/16) is investing heavily to hit a target of Rs. 65,000 crore by 2020. But it is facing stiff competition from Groupe Lactalis SA, world’s largest dairy products company, which has acquired south-based Tirumala
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Avani Davda Milk Products Pvt. Ltd., marking the French company’s entry into the growing dairy market in India. ITC too jumped into the fray a couple of years ago with Aashirvaad ghee and last year forayed into the dairy whitener market with Sunfresh brand. Parag Milk Foods has raised, through its IPO last year, about Rs. 750 crore to beef up its operations, while Prabhat Dairy, a year earlier (2015), had raised Rs. 473.89 crore in an IPO for the same reason. Ot h e r a ct i v i t i es by s o m e l e a d i n g companies have been also there. Godrej
Agrovet raising its stake in Creamline Dairy by 25 percent, to own a controlling stake of 51 percent; Danone has added to its product line ups and recorded an EPS growth of +9.3 percent during 2016; Nestle, during the same period added new products in the dairy section with a focus on adding value to existing products. Several global companies are eyeing India as a prospective dairy market, while domestic dairy co-operatives like Mother Dairy and Nandini are expanding their operations.
Demand for VADP Even today, out of the 400 million litres of milk per day that the country produces, 160 million litres per day (40 percent) are retained by the producers while the other 240 million litres (60 per cent) is available for consumption by those willing to enter the market for value-added dairy products. One may add that out of this 240 million litres, only 70 million litres per day is being utilised by the organised sector consisting of co-operatives like Amul, Mother Dairy and Nandini and private sector players like Nestle and Danone. The remaining
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170 million litres per day remain with the unorganised sector. India has been largely a milk drinking country and penetration of packaged VADP (value-added dairy products) products has been low. But thankfully things are changing… I n t h e o p i n i o n of B ra h m a n i N a ra , Executive Director, Heritage Foods Ltd., “Three large trends are driving dairy consumption in India today. With increasing modernisation in cities, there is a large premium on time. So there is an emerging need to find dependable everyday products that were earlier largely homemade. A decade back, this need drove the demand for ghee in south India, where households moved from making ghee at home to buying it in the packaged format. Today, the same cycle is being repeated in curd. I believe that this cycle will repeat in many other products.” She says that 90 percent of the value added dairy products’ revenues in India come from four product groups, namely dahi (curd), drinkables (flavoured milk, lassi, chaas, etc.), dairy fat (butter, ghee, fresh cream, etc.) and ice-creams. She claims that while all these businesses are sizeable and growing, curd stands out as a category that is growing at the fastest clip. The popularity of yogurt is increasing in the country as Jochen Ebert, Managing Director, Danone Foods and Beverages India, said, “Young females who are working find it a good idea to get the yogurt or dahi from outside instead of setting it at
Jochen Ebert home. That means there is an opportunity for commercially produced yogurt in India and we are focusing on that opportunity.” According to him, Danone was among the first to introduce a series of yogurts in 2009 when its products were accepted only in a few niche stores. Ebert said that “India has a per capita consumption of only 3-4 litres of yogurt as opposed to France, Holland and Germany, which have about 30-40 litre.” The intention of Danone is to share with Indian population that yogurt (or dahi) is a fantastic contribution to their diet. E b e rt d i s c l o s e d t h at D a n o n e h a d innovated and created products with longer shelf lives. Its products, such as smoothies, chaas and lassi, are packaged in ultra-high temperature (UHT) packs. Avani Davda, Managing Director of the supermarket chain Godrej Nature’s Basket has stated that the variety of milk products
Growth in Market for Value Added Dairy Products in India Category (Packaged Branded)
Market size in Rs. Crore 2008 2015
Polypack Milk
12,862
Ghee Yoghurt (curd/dahi)
Growth (% CAGR)
35,996
16
2,541 5,275 11 896
5,038
28
1,324
2,974
12
UHT milk
414
2,898
32
Ice-cream
800 2,500 30
Butter
812 2,467 17
Flavoured Milk
430
Cream
967 1,454
6
Cheese (Retail)
253
997
22
Dairy Whitener
350
600
8
Baby Food
Cheese (Institutional) Paneer Yoghurt Drinks
2,466
87
416
25
148
399
15
29
179
32
Figures indicate market size of each category for leading players only. UHT: Ultra high temperature pasteurized • CAGR: Compounded Annual Growth Rate • Source:Alvarez& Marsal
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had increased so much that during the past year she has had to double her stock. “A couple of years back we had only 700-800 SKUs (stock-keeping units), today we have over 1,200 SKUs,” she affirmed. The fastest moving item on her shelves is probiotic milk. Other fast moving segments, she said, were greek yogurts, fresh paneer, farm fresh milk and nut-based milk. It may be stated that the Indian cooperatives had, till the last few years, stuck to only basic milk, butter, processed cheese slices and ice-cream, giving the new players an opportunity to fill in the gaps that were easily noticeable due to the increasing demand for new products by the affluent and busy working couples and individuals in the cities of the country.
Improving Procurement Infrastructure While the Indian dairy market, which has a huge influence on the Indian bakery and confectionery industry, can seem immensely attractive to the new and existing players, one major obstacle for private players is the procurement of milk, which follows a very different path in the country from that of the one followed globally. In western markets, dairy companies depend on large corporate dairy farms and the procurement is done from a single farm. In India, however, they have to aggregate milk from many small sized farmers. This can lead to inconsistencies in supply volume as well as supply quality. It has thus become a necessity for almost all private dairy players operating in the country to own a procurement network. Thus almost all of them, including new entrants like ITC, today, have their own network on the lines of co-operatives. Even Danone, which for the first five years of its operations, procured milk from Hyderabadbased Schrieber Dynamix Dairy, did set up its own network in Punjab. According to Ebert, this was done because the crucial criteria was to control the quality, quantity and price of milk. The government, too, appears to have realised the potential in this industry and has come up with some proactive measures to guide investors interested in setting up food processing units in different parts of the country, says the IRC report. The dairy sector has been liberalised in a phased manner since 1991. Many private players entered the market to set up processing facilities in areas with
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bakery revie w surplus milk. According to Rabobank, by 2020 Indian dairy will see estimated supply chain investments of 2bn USD, with a focus on the upstream link. “Strong growth prospects, driven by formalisation of the market and growth of value-added dairy products, will drive these investments. Capital investments will largely be directed towards developing a milk procurement infrastructure in order to source superiorquality raw milk,” the institution observed. It further added that this would entail setting up collection centres and milk chillers at the village level to directly engage with dairy farmers. This will facilitate milk processors to secure greater control of milk sourcing. Organised milk handling is expected to increase to more than 30 percent by 2020, from the current level of 25 percent.
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Brahmani Nara “Growth will largely be driven by cheese, yoghurt, ice-cream, infant foods and UHT milk products. The share of value-added dairy products will increase to 30 percent, from the current 21 percent of the total organised dairy market. In value terms, this equates to a 7bn USD market, up from the current size of 2.5bn USD,” observed Rabobank in 2016, while talking about investment opportunities in Indian dairying. A growing young Indian population is leading to the increased consumption of
branded value-added dairy products. This will push investments in upstream (for superior raw milk sourcing) and in capacity expansion (for manufacturing valueadded dairy products). Most of the dairy companies operating in India, whether they be domestic and international, will have to formulate their business strategy with these aspects in mind, observed Rabobank Succinctly, the dairy sector in the country thus has enormous potential, not only for big time investors but also for those wanting to start small time dairy business. And the further growth of the Indian dairy industry can give an impetus to the Indian bakery and confectionery industry too as dairy products are extensively used in bakery operations. However, for arriving at success in dairy business, the new and existing entrepreneurs in this business should do prudent costing, which not only entails the cost of raw milk’s procurement, but also the cost of transportation, equipment and labour costs, the cost of rent and the retail margin. To arrive at a realistic costing of dairy operations, all elements involved at each stage of production and marketing have to be taken into consideration. n
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B U S I NE S S
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Jack is a Fruit By Swarnendu Biswas
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he jackfruit is a species of t re e b e l o n g i n g to m u l b e r ry and fig family, which is known as Moraceae. Its fruit is also known as jackfruit. Jackfruit’s origin can be traced to the southwestern rain forests of the Indian Subcontinent, w h i c h p a s s e s t h ro u g h t h e p re s e n t day Kerala, Goa, Tamil Nadu, Maharashtra, coastal Karnataka, Odissa, and Sri Lanka. One can safely say that India is the place of origin of this delicious and huge tropical fruit, which emerges when the summer matures.
Background Today jackfruit tree is widely cultivated in the tropical regions of the Indian subcontinent, and also in Indonesia, Vietnam, Thailand, Malaysia, and Brazil. India, Bangladesh, Thailand, Vietnam, Indonesia are among the important producers of jackfruit in the world. Tropical lowlands present the friendly environment for the cultivation of jackfruit tree. The jackfruit tree’s height can reach up to 70 ft. Jackfruit is also massive in character like the tree which bores it. In fact, jackfruit is the largest tree-borne fruit in the world. The weight of a jackfruit can vary between 3 to 35 kg, and the fruit can reach 90 cm in length and 50 cm in diameter. The jackfruit tree is quite prolific too; its production ranging from 100 to 250 fruits every year. The jackfruit comprises of bulbs, whose numbers for a single jackfruit can range from fifty to hundreds. Their colour varies from orange to yellow. Each bulb comprises of sweet flesh surrounding a light-brown seed. These sweet fleshy portion surrounding the seeds are eaten as ‘fruit. While the unripe jackfruits are green, as they ripen they turn light brown. They also begin emanating a strong and distinctive aroma, once they are ripe. The above-mentioned parts of ripe jackfruits are partaken as fruit. Jackfruit has the distinction of being the national fruit of Bangladesh, where it is
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known by the name kathal. In West Bengal and in parts of north India also this fruit is known by the same name. The history of jackfruit is an ancient one, dating back to 6000 years. The etymology of the word jackfruit is an interesting one. It is derived from the Portuguese word jaca, which in turn was derived from the Malayalam word, chakka.
Culinary Applications Jackfruit is a tropical fruit, though its unripe version is consumed in India, Bangladesh and Indonesia in a similar manner like that of a vegetable. In Indonesia, the ripe jackfruit is dried and fried to prepare kripik nangka or jackfruit cracker. In this world’s largest archipelago, besides the consumption of ripe jackfruits in their raw form, they are also sliced and mixed with shaved ice to prepare sweet concoctions known as es campur and es teler. In Thailand and Vietnam, jackfruit is often canned in sugary syrup. In Vietnam, one can have jackfruit puree as part of pastry fillings. In Vietnam and Sri Lanka, jackfruit is processed into ice-cream. India also has its own jackfruit usage. Kerala has its jackfruit chips, which can be a wonderful accompaniment with tea or coffee in the evening. In Maharashtra, one can savour dried jackfruit juice. Jackfruit candy can also delight the children. In
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bakery revie w Mangalore, Karnataka, one can also savour the tea time snack named ghariyo, which is made with jackfruit. Jackfruit has several culinary aplications for the food & beverage industry, but here we would concentrate only on those culinary applications of jackfruit which pertain specifically to the bakery and confectionery industry. In bakery and confectionery industry, jackfruit is put to various creative usages. Jackfruit cake and jackfruit jam can be wonderful delicacies from this mighty fruit that can add value to the breakfast. In Goa, one can have ethereal jackfruit cake. Jackfruit juice or jackfruit shakes can also be refreshing beverages in summer. In 2014, a company named Unico Frutz launched jackfruit soft drink in India, which is a novelty of sorts in our country’s food & beverage industry.
Rich in Health
Jackfruit is endowed with several health benefits. About 100 gm of edible jackfruit account for 95 calories. The fruit part of jackfruit contains fructose and sucrose which can give energy to the body. Moreover, the fruit has sufficient dietary fiber, which not
only facilitates digestion, but also plays a role in preventing colon cancer. Jackfruit seeds facilitate healthy blood circulation. The antioxidants, phytonutrients and flavonoids in jackfruit can safeguard from cancer. Jackfruit is also rich in Vitamin A. Besides these, jackfruit is also a good source of antioxidant Vitamin C. Here it deserves
a mention that Vitamin C can bolster the immunity against infectious agents. Jackfruit is endowed with significant amount of B-complex group of vitamins — vitamin B-6 (pyridoxine), niacin, riboflavin, and folic acid. Jackfruit seeds are also richly endowed with digestible starch, protein and minerals. The fruit is also rich in potassium, iron, magnesium and magnese. Jackfruit is also devoid of cholesterol, which further improves its health quotient. To top it all, the fact that jackfruit is filling, besides being nutritious, can help it to become a replacement for wheat and corn and other staple crops, whose yields can go down appreciably in the future due to climate change. So we can easily say that this ungainly looking useful fruit not only has a rich legacy, but also a potentially promising future. It is about time our food service industry in general and the bakery and confectionery industry in particular explores the culinary applications of jackfruit more exhaustively and creatively than it is doing now; an exercise which is not only expected to yield better revenues from the guests, but also better health to the guests. n
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Have Coffee with Culture By Swarnendu Biswas
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ver the last two decades, the café culture in India has gained not only momentum but also maturity. This can be attributed to the increase in disposable incomes among select but sizeable pockets of urban India, the growing influence of western culture, especially among our young demographics, and the increase in working population. Acco rd i n g to Te c h S c i Re s e a rc h ’ s report, titled ‘India Coffee Shops / Cafés Market Forecast, Consumer Survey and Opportunities, 2021’, which was published i n J a n u a ry 2 01 6 , t h e coffe e s h o p s / cafés market in India was projected to grow at a CAGR of over 11 percent during 2016-2021, on account of the growing coffee culture among young population, increasing urbanisation, rising disposable income levels and changing eating and drinking preferences of consumers. “Changing work patterns of business executives is also driving demand for such coffee shops / cafés, as these outlets offer services such as free Wi-Fi, entertainment zones, etc.,” observed the report. During the last ten years or so, the growth of the coffee culture in India has
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been amply manifested by the entry of a slew of multinational coffee café and bakery café chains in the country, and also by the impressive growth of Café Coffee Day — the Indian giant in the retail coffee sector. But now that the café culture has gained maturity in post-modern urban India, it is about time for many Indian entrepreneurs to explore the untapped potential of the coffee café or bakery café market in India a big way and give tough competition to the multinational players by catering to the local tastes and flavours. According to the above-mentioned TechSci Research report, in addition to urban centers like New Delhi, Mumbai,
Bengaluru, Chennai, Hyderabad and Kolkata, entry of new chains into tier II and tier III cities of the country is anticipated to emerge as a major factor driving growth in coffee shops / cafes market in the country over next five years. This emerging trend is reflected in the amazing growth of Coffee Culture, whose maiden outlet came up in Surat in Gujarat, in 2004. Coffee Culture is the brain child of its Founder and Director, Gaurave Naarang. He has nurtured the brand with his passion and vision. An idea of developing a coffee café brand with a unique experience came to him in the year 2003. It took almost a year of work to come up with his first outlet
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concurrently held with
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Gaurave Naarang of Coffee Culture in Surat and it was warmly welcomed by the city. Since then there has been no looking back… Today the brand has expanded its presence across 13 outlets, with six of them located in Surat. The other outlets of Coffee Culture are located in Vapi, Bardoli, Vadodara and Navsari in Gujarat, in Lucknow, Jabalpur (in MP) and Jaipur. There are upcoming outlets in Anand, Surat, Mumbai, Vadodara and Rajkot. The Lucknow outlet, whose franchise owner is changed, is to be re-launched. “The Lucknow outlet will be redesigned with the all new theme and decor along with the launch of new non-veg menu,” proffered Naarang. Two of the outlets are company o w n e d w h e re a s t h e ot h e rs a re franchised operations. It is heartening to see that this café chain has grown so far across the relatively unexplored tier-II and tier-III cities, without probing in to the crowded metro markets till now, which are of course, associated with tough competition and steep real estate costs. “The reason behind opening up a number of outlets in tier-III cities of the country is that these cities do have a paucity of sleek hangout spots and thus they have great untapped market potential for our outlets, where we provide a wonderful combination of great food & beverages and family entertainment,” elaborated Naarang. His logic reflected business savvy. Coffee Culture outlets can be aptly described as ristorante lounge. An outlet of Coffee Culture endeavours to intelligently imbibe the local culture and flavour of
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the place where it is located. “We create community cafes – so we always try to connect the look & feel of the store with local attributes or culture of the place. As Vadodara is an art city, we have presented the Vadodara outlet as an art gallery café. Our recently completed outlet has been in Navsari; a town with a vibrant Parsi culture, and so we have recreated the Parsi culture in the café,” explained Naarang. Similarly, for the Jaipur outlet, the ambience and décor attempt to simulate a palace with industrial feel.“The vision of Coffee Culture is to have 100+ outlets by the end of year 2020 with a strong national presence,”
Naarang stated further. This writer visited the 74 cover Vadodara outlet in the recent past, which according to the Restaurant General Manager of the outlet, Raja Joshi, has been already attracting 500-700 persons per day on an average weekday and 800-1000 persons per day on an average weekend day. The outlet was launched in August 2016. The outlet’s décor presented a kaleidoscopic view of the cultural montages associated with traditional Gujarat, with
representations of colourful peacocks and kite festival, and of the famous Laxmi Vilas Palace being some of them. Besides cappuccino, latte and mocha, the sumptuous menu at Coffee Culture includes cookies, muffins, cinnamon buns, an array of pizzas, burgers, sandwiches, bagels, pasta, and sizzlers. Decadent cakes and creative mocktails give the sweet touch to the menus. At the Vadodara outlet of Coffee Culture, I particularly liked the Teekha Tadka Pizza, the Mexican Sizzler, and Tex-Mex Nachos. Among the plethora of beverages on offer at the outlet located in the historic city, Green Apple Fizzario, which is an aerated summer drink made with green apple syrup and soda, and Choco Frappe — a sweet chocolate drink blended with ice-cream — deserve special mention. I found lots of innovative cold coffee offerings at the outlet. Fo r t h o s e w i t h l o v e f o r experimentation are likely to try the Nutty Milano, which has a unique flavour of hazelnut in cold coffee; topped with ice-cream and chocolate chips, and also the Coffee Chocolaty Shake, which is a chocolaty coffee drink blended with chocolate ice-cream and chocolate sauce. Joshi informed that all outlets of Coffee Culture in Gujarat served only vegetarian dishes, considering the predominantly vegetarian population of Gujarat. At present, only the Jabalpur outlet of the chain has non-vegetarian options in its menu and the re-launched outlet in Lucknow (which would be operational from August 2017) would have non-vegetarian options in its menu. n
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The Delectable World of Cupcakes
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upcakes as the name suggests, are delightful cakes presented in cup form. “Cupcake is a small cake designed to serve one person, which is baked in a small thin paper with icing and topped with other decorations,” said Rijo George, Bakery Chef, The Chocolate Room Ahmedabad. Sanjay Browne, Executive Sous Chef, The Grand Vasant Kunj, New Delhi said, “A
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By Sharmila Chand cupcake is a small cake baked in a cup, shaped and served with different flavoured icings such as vanilla, chocolate and red velvet.” “These days cupcakes are offered in varied tastes and textures and hence, one cupcake is far different from the other one. The Chocolate Room has a lot of variety of cupcakes to offer such as Banana Cup Cake, Rich Chocolate Cup Cake, Chocolate Chip
Cup Cake, Oreo Cup Cake, Red Velvet Cup Cake, Kit-Kat Cup Cake, Vanilla Cup Cake, Strawberry Cup Cake, Orange Cup Cake and Fern Cup Cake,” added Rijo George.
Ingredients What exactly makes a cupcake? Undoubtedly, the basic ingredients comprise flour, a rising agent (yeast, baking powder, or baking soda), and eggs. Each of these ingredients
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Pic credit : The Chocolate Room Ahmedabad
bears a specific significance to the cupcake’s structure and preparation. If you want them light, then Chef Nilesh Kumar, Sous Chef (Pastry), Park Hyatt Hyderabad suggests to use curd instead of butter while preparing the batter for the cupcake. “One of the key aspects of any cupcake is maintaining the right texture of the cake itself,” he emphasised. “The cake must be moist enough so that it doesn’t taste dry in the mouth. The level of sweetness should be just right to better complement its frosting,” affirmed Nilesh Kumar. “The cupcakes prepared in our bakery are made from T65 grade (one of the finest grades of flour used for baking) flour, which is imported from France. The variety and flavour of our cupcakes are unique and something that one would not find anywhere else in the city. We offer 7-8 varieties of cupcakes which include, red-velvet, salted-chocolate caramel, chocolate fudge, chocolate nougat and a few more,” Nilesh Kumar explained further. “The flour forms the weight of the cupcake and brings in the spongy texture. The egg binds the ingredients together. The
Pic credit : The Chocolate Room Ahmedabad
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rising agent is crucial to bring about the right form. These are the basic ingredients which are essential for the vast majority of cupcake preparations. If you wish to create interesting variations, then you need other ingredients as well. For example, a red velvet cupcake has a complete different flavour, richness and texture. Moreover, the frosting on the red velvet cupcake is flavoured with cream cheese rather than the usual frosting with vanilla extract,” Nilesh Kumar expressed.
Challenges in Making Cupcakes “ Baking perfect cupcakes can be a challenge if proper attention to details is not given. Also, while baking cupcakes people might find it deflated post baking, that happens due to over mixing. One must not ‘over do’ the batter and should keep the consistency of the ingredients intact,” said Sanjay
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“I feel fondant cupcakes are making their way into the realm of cupcakes even though fondants have been prevalent over a decade for baking cakes. Apart from sweet flavoured cupcakes, people are now interested in savoury cupcakes which can be had during breakfast and dinner as well.” Sanjay Browne, Executive Sous Chef, The Grand Vasant Kunj, New Delhi Browne. “The challenge is to get the right proportion of each ingredient and set the batter right. The temperature of the oven is also crucial. It has to be accurate or else the cupcakes can collapse when they come out of the oven. Too high temperature of
the oven or too much baking soda can also cause problems while making cupcakes,” explained Rijo George. For Nilesh Kumar, it is the baking temperature that is the most important yet the most challenging aspect of getting the perfect cupcake. “No matter how perfect
Recipe by Chef Sanjay Browne, Executive Sous Chef, The Grand Vasant Kunj, New Delhi Margarita Cupcake Ingredients: 1 Tbsp plus 1 tsp lime zest ¼ Cup freshly squeezed lime juice (from 2 medium limes) 2¼ Cups cake flour (not self-rising) 1¼ Cups all-purpose flour 1 Tbsp plus 1 tsp baking powder 1¼ Tsp salt ½ Tsp baking soda 1 Cup buttermilk 1 Cup unsalted butter, at room temperature 2¼ Cups sugar 3 Eggs Method: 1 Pre-heat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners and set aside. 2. Zest the limes and set zest aside. Juice 1/4 cup lime juice and set aside. 3. In a large bowl, sift together the cake flour, all-purpose flour, baking powder, salt, and baking soda. Set aside. 4. Combine the buttermilk and lime juice in a large measuring cup with a spout. Set aside. 5. Combine the lime zest, butter, and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat them at low speed until the mixture is smooth and creamy; for about 1 minute if the butter is soft. If the butter is cool, it will take longer. Add the eggs one at a time, mixing well and scraping the bowl after each addition, and waiting until all traces of each egg have
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disappeared before adding the next one. 6. Add the dry ingredients in three parts, alternating with adding the wet ingredients in two parts. Keep the mixer at the lowest speed, and mix each time just until the ingredients are combined. When everything has been added, scrape the bowl and paddle one more time, and stir the batter just until it’s smooth. Let the batter rest for 15 minutes and stir gently before using. 7. Fill the cupcake liners three-quarters full and bake until the tops of the cupcakes are firm and a cake tester inserted in the center of a middle cupcake comes out with just a few crumbs; for about 20 minutes. Let the cupcakes cool for 5 minutes in the pans before removing to a rack to cool completely. 8. Decorate with butter cream and garnish with citrus candy. Tequila Lime Butter Cream 3 Teaspoons of lime zest 6 Tablespoons freshly squeezed lime juice 3 Cups unsalted butter, at room temperature 6 Cups confectioners’ sugar, sifted 6 Tablespoons of tequila 2 Teaspoons of lime oil ½ Cup sour cream 1. Zest the limes and set zest aside. Juice limes and set aside. 2. In a stand mixer fitted with the paddle attachment, cream the butter. Start with the mixer at the lowest speed, and then gradually increase the speed, using a rubber spatula to scrape the bowl as needed, until the butter is light in colour.
Add the sour cream and mix until smooth. 3. Add the sugar, 1 cup at a time, and mix at the lowest speed. When all the sugar has been added, scrape the paddle and the bottom and sides of the bowl. Add the tequila, lime juice and zest, and lime oil, and beat them at low speed for 15 seconds. Increase the speed to as high as you can without making a mess and whip the butter cream until the mixture is perfectly smooth, creamy, and light; for about 5-7 minutes. 4. Keep in the refrigerator to settle down and set. When you are ready to use it, let the butter cream come to room temperature. For Candied Citrus Peel: 4. Peel limes and cut into ½-by-2-inch strips. Place peel in a small saucepan and cover with cold water. Bring to a boil, then drain and rinse with cold running water. Repeat the process two more times, using fresh water. In a separate saucepan bring the sugar and water to a boil. Stir until the sugar dissolves, then add the blanched citrus peel. Bring syrup and peel to a boil and reduce heat to a simmer. Cook peel until tender and translucent in colour; for about 10 minutes. Remove from heat. Cool slightly; remove peel with a slotted spoon or tongs. Lay peel on a wire rack to cool—placing a cookie sheet or parchment paper beneath the wire rack for easy cleanup—then toss in sugar until well-coated. Transfer candied peel to an airtight container and store at room temperature for up to 20-30days.
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“The trick is to let all ingredients come to room temperature before baking. All ingredients incorporate into batter much more easily if they are at similar temperatures.”
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Rijo George, Bakery Chef, The Chocolate Room Ahmedabad portions are and how fine your ingredients are, if the cupcake is not baked in the right temperature it will become heavy and form a crack on top of the cake. One also needs to be careful while pouring the batter in the tray to ensure you get the perfect size, shape and texture and to avoid over or under cooking,” he proffered.
Frosting and Other Tips “Wait till the cupcake cools down. Many cupcakes are ruined when you apply the frosting too soon after removing the batch from the oven. To retain the moisture of the cake, you need to ensure that the entire top of the cake is covered by simply dipping the cupcake upside down in a bowl of frosting. If you want to try the swirly frosting, you can use cheese cream instead of butter cream.
“Give a gap of at least an hour between the time you take out cupcakes from the oven, and the time you need to frost them. Even if they feel cool on the top, they could still be retaining heat on the inside. Any residual heat in the cupcake can ruin your perfectly piped frosting.” Nilesh Kumar, Sous Chef (Pastry), Park Hyatt Hyderabad To get the right flavour, consistency & texture, equal portions of cream cheese and whipped cream have to be blended with the desired flavour of the cream,” elaborated Nilesh Kumar. “While baking cupcakes it is essential that we follow the below instructions in order to bake those perfect cupcakes. We should use the best available ingredients, we should not over mix the mixture, we should pre-heat the oven, and we should always try to bake in the centre of the oven,” asserted Sanjay Browne. n
June-July ’17
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India is Ready to Say Cheese The demand for different varieties of cheese in India is growing due to the quick rise of the quick service restaurants and fast food chains which use cheese for food items such as pizzas, burgers and sandwiches
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By Jyotismita Sharma ndia soaked in the pungent fragrance of cheese long back. But its usage in the country has not been as widespread as it is in the developed world. The per capita cheese consumption in India is much lower than the global average. According to an estimate, the per
capita cheese consumption in India is just 200 gm per year as compared to the world average of seven kg per year. Moreover, the popularity of cheese in India is still restricted mainly to the urban areas. The urban per capita consumption of cheese in India is 700 gm per year compared to the national average of 200 gm. This means that the usage of cheese among India’s vast rural population is way too limited. The varieties of cheese available in the Indian market are just 40 to 45 compared to around 300 in the US. These facts may apparently paint a gloomy picture of the Indian cheese market. But nothing could be further from the truth. With India’s expanding middle
class and significant increase in disposable income among a large section of the Indian population since the last decade, there is now an impressive potential for the growth of the cheese market in India.
Impressive Potential According to Euromonitor International’s report titled Cheese in India, which was published in December 2016, cheese saw continued growth during 2016 due to lifestyle changes, especially among middleincome consumers, and due to the influence of various consumer food service types. Growing at a compound annual growth rate (CAGR) of 12 percent, the value of Indian cheese market is expected to reach Rs. 41
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billion by 2021, according to the report. The potential of India’s cheese market was also recently highlighted in a report by the United States Department of Agriculture (USDA) Foreign Agriculture Service. According to the assessment of the USDA staff, cheese production in India is growing at approximately 15 percent per year in response to growing demand driven by India’s young demography and increasing urban middle class. The organised cheese sector in India primarily produces two types of cheese items — paneer and processed cheese, although some players in the country are expanding to more specialty
Health Benefits of Cheese Often dubbed as an unhealthy choice, cheese may actually have some health benefits. The overwhelming misconception about the ill effects of cheese needs to be dispelled. According to a new research, cheese has a lesser effect on blood cholesterol than would be predicted on the basis of their content of saturated fat. The researchers showed that the health effects of a food product cannot be determined on the basis of the individual nutrients it contains. The food must be evaluated as a whole — together with other food products eaten at the same time. The findings, published in The American Journal of Clinical Nutrition, suggest that the composition of a food can alter the properties of the nutrients contained within it, in ways that cannot be predicted on the basis of an analysis of the individual nutrients. The researchers concluded that, among other things, yoghurt and cheese did have a different and more beneficial effect on bone health, body weight, and on the risk
of developing cardiovascular diseases, than would be expected on the basis of their saturated fat and calcium content. Tanja Kongerslev Thorning from the Department of Nutrition, Exercise and Sports at the University of Copenhagen in Denmark, is the first author of the report. Tanja explained that scientists had long wondered why the actual effects of a food are at variance with the effects expected on the basis of its nutrition content. They have therefore started to look at things in a wider context. “The effects on health of a food item are probably a combination of the relationship between its nutrients, and also of the methods used in its preparation or production. This means that some foods
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may be better for us, or less healthy, than is currently believed,” Tanja added. According to another research published in the journal General Dentistry, consuming cheese and other dairy products may help protect teeth against cavities. Additionally, various compounds found in cheese may adhere to tooth enamel and help further protect teeth from acid. A study, published recently in the journal Cancer Research, further suggests that cheese may also help prolong lifespan. The researchers found that spermidine —a compound found in food products like aged
cheese, mushrooms, soy products, legumes, corn and whole grains — seems to prevent liver fibrosis and hepatocellular carcinoma, which is the most common type of liver cancer. There is also some evidence that it might improve cardiovascular health. Researchers gave animal models an oral supplement of spermidine and found that they lived longer and were less likely than untreated individuals to have liver fibrosis and cancerous liver tumours, even when predisposed for those conditions. “It is a dramatic increase in lifespan of animal models, as much as 25 percent,” said Leyuan Liu, Assistant Professor at the Texas A&M Institute of Biosciences and Technology’s Center for Translational Cancer Research in the US.
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The Big Players in India Gujarat Co-operative Milk Marketing Federation Ltd. with its brand Amul is the leading player in India’s cheese market. Britannia, which produces cheddar, cream and cheese spread is another major player in the Indian cheese market. Some other players that have considerable stake in the Indian cheese market include Parag Milk Foods, Gowardhan Foods, Milky Mist, Mother Dairy, Choudhery Cheese Bazar, Flanders Dairy Products, Acres Wild, Passion Cheese from Poshtik Milk Products, Dairy Craft, La Ferme Cheese and Punjab State Cooperative Milk Producers’ Federation, popularly known as Milkfed, which markets its products under the brand name Verka. The Milkana cheese from Edelweiss is another brand worth mentioning in the slowly getting crowded Indian cheese market. The trouble is that people would need to begin ingesting spermidine from the time they begin eating solid food to get this kind of significant improvement in their life spans. Those animal models treated later only saw a 10 percent increase in longevity. Still, it may be the most sustainable option scientists have found yet. Lo n g - t e r m s p e r m i d i n e ingestion might be possible for humans if it can be eventually made into a supplement and shown to be safe. Liu is optimistic that this might be the case. “Spermidine is a product naturally found in food, so we hope it would have minimal side effects,” he said. “The next steps would be human clinical trials to determine safety and efficacy.” Researchers believe that even if people did not begin taking spermidine until later in life, they still might be able to get these liver and heart benefits.
Use of Cheese in Bakery To a large extent, the demand for other varieties of cheese other than paneer is growing in the country due to the quick rise of the quick service restaurants and fast food chains which use cheese for food items such as pizzas, burgers, sandwiches and other such preparations. Use of cheese is also common for many bakery items including cakes, biscuits and pastries. A l t ho u g h im p o rte d ch e es es a re a fraction of the total cheese market in India, more and more middle to upper class Indian consumers are buying different styles of imported and domestic cheese, such as cheddar, mozzarella, parmesan, emmenthal, gouda, ricotta, feta, and mascarpone, the USDA report noted, adding that the 80 percent of India’s total cheese market is
processed cheese, which is mostly used by quick service restaurants. While cheddar cheese is generally used in sandwiches and other convenient snack food, mozzarella -- a moist white cheese of Italian origin with a mild taste -- can be used for melting on pizzas and other cheese-covered dishes and for raw salads. Then there is feta cheese. As Aurovillebased cheese producer, La Ferme Cheese explains, feta is a white, creamy, salty/ sour Greek cheese generally used in mixing in raw salads or cooking in salty pastry, vegetable dishes and sauces. Ricotta cream cheese is regarded ideal for pastries, for spread preparations and as thickener in sauces. The demand for cheese in the Indian bakery industry can grow with the growth of the QSR and coffee café segments in India and also with the availability of a wide variety of cheese in the Indian market. At the same time, the inadequate cold chain infrastructure in the country can create distribution bottlenecks in the marketing of cheese across India. However, the demand for cheese in India is likely to remain focused on metros and tier-I cities of the country for quite some time to come. n
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Training Future Entrepreneurs in Bakery
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ecently, Bakery Review had an interaction with Sunita Bhasin, the General Secretary of the Delhibased NGO named Craft & Social Development Organisation (CSDO), which imparts vocational courses for chocolate making, soap making, cosmetic making, candle making, baking, gift packing, pickle making, etc. CSDO offers many other creative courses which can generate self employment, keeping various levels of learning in mind. These courses are apt for housewives as well as for working professionals, who are earnest to carve a niche for themselves. The NGO has been contributing to the burgeoning Indian chocolate industry by helping people with interest in chocolatebased creations to develop a promising career in chocolates. Her academy provides in-depth experience to the students on different aspects of chocolate making, packaging and presentation. The rising popularity of chocolate-based products as gift items during the recent years could have also contributed to the trend of increased demand for chocolates in urban India. This increased demand for chocolates has been expanding the market for talented chocolatiers. And this market or demand for talented chocolatiers in the country can be
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By Swarnendu Biswas
met by initiatives like CSDO. The interaction helped disseminate her knowledgeable perspective and expertise about chocolate making. The excerpts of the interview follow:
When was your institute launched? Which are the courses offered at your institute, which are relevant for the Indian bakery and confectionery industry? Kindly talk about them a bit Our institute Craft and Social Development Organisation was launched 28years back. There are various courses that we conduct for facilitating self employment. In the realm of bakery and confectionery we conduct courses for cake making, for making teatime cakes, for Baklava making, chocolate making, for tart &pie making, muffin making ,brownie making, cupcake making, making of doughnuts and cookies, and also for bread making.
areas are being subjected to. For example, in Delhi during May-June the temperature can easily go up to 44degrees. This creates problem in preserving and transportation of chocolates. This problem leads to increase in chocolate’s transportation costs and pricing, which in turn compromises on chocolate’s market viability in the still by and large pricesensitive market of India.
Do you think the awareness about the quality of chocolate products has increased in the country during the last ten years or so? Kindly explain Yes, definitely these days, the Indian consumers are more aware and more educated about chocolates than they were about a decade or so earlier. Even many of the students who come and join chocolate making classes are themselves aware
According to you what are the technical and infrastructural challenges involved in the chocolate making in India? The major technical challenge towards chocolate making in India is the extreme hot weather that many of our geographical
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bakery revie w To sum up, I would say that the market for chocolates in India is at a developing stage, and it is teeming with huge potential.
Do you think the popularity of fancy hand-made chocolate products is gaining momentum in India? Is demand for such fancy handmade chocolate products still limited to upper echelons of our society, or are their demand percolating to upper middle classes and middle classes in urban India too? Kindly elaborate in this regard
Sunita Bhasin about the difference between compound chocolate and coverture chocolate. People nowadays are informative and do self study before opting for the course. In this regard, the spread of Internet and television, and the increase in the number of exhibitions can be said to give an impetus to the chocolate’s popularity and awareness in India.
As designer chocolates have high cost involved, their prices tend to be high, and so limited number of people opts for them. But at the same time it must be maintained that there has been an increase in the demand for fancy handmade chocolates in urban India, during the recent years. It is heartening to see that middle class people in India developing a taste towards designer chocolates. Thus one can say that market for artisan chocolates is growing in the country. The gourmet chocolates have a great untapped market in lavish weddings, which
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are many a time hosted in hotels in the country.
Kindly talk about CSDO’s expansion plans CSDO has great plans for 2017 and beyond. We are planning to pencil dates on our calender to launch our bakery courses in major cities of the country out of Delhi like Bangalore, Hyderabad, Chennai, Ahmedabad, etc. Also in 2017, CSDO has come up with various bakery classes pertaining to cakes, muffins, cookies, etc. which can contribute towards expanding the bakery sector in the country. n
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Bakery Equipment
Sauces, Spreads & Dips
Incepted in the year 1998, in Noida (Uttar Pradesh, India), we “Goodlife Technologies Pvt. Ltd.”, are the reckoned Manufacturer, Exporter and Supplier of an enhanced quality Cookies Machine, Planetary Mixer, Cake Depositor, Spot Cake Depositor, Center Filling Drop Machine and Cake
PERENNIAL FOODS is a young organization of food technology and nutrition professionals having an expertise & rich experience of more than a decade in the field of food technology, nutrition, processing, preservation, manufacturing & product innovation. At PERENNIAL, it is their constant endeavour to serve consistent & high levels of quality through 'SIP' Theory, that focuses on choosing & maintaining the best levels of systems, ingredients & people. They believe that by serving the best quality product to customers at all times at the most competitive prices, ensures customer satisfaction. As their Credo says: Pour, Dip & Spread Happiness!!, through superior quality & delicious range of products that includes: Pour Happiness Range: Tomato Ketchup D-lite, Tomato Ketchup Classy, Culinary Sauces Syrups in the most delectable flavours: Chocolate, Rose & Strawberry. Dip Happiness Range: Dips of savoury flavours from different cuisines of the world in the mother sauce — mayonnaise! Cheezy Dip , Tandodor Dips, etc. Spread Happiness Range: Spreads for food products ranging from burger to pizzas to homemade sandwiches to any food that needs a yummy twist! Indian Tadka Mayonnaise Thousand Island Mayonnaise, etc. The products from PERENNIAL FOODS are 100 percent vegetarian and of excellent quality.
Batter Lifting Pump. Being a customer driven company, their sole aim remains customer satisfaction. The company having an expertise of over 10 years in manufacturing machines and 20 years in running a practical a whole bakery where they use their own machines and test them regresslly on full load. This is the reason behind developing innovative and improved products that give a trouble free, high speed performance. Having above 900 satisfied customer’s presence in India, Nepal, South Africa, Srilanka, UAE, Bangkok & Bangladesh. The Company mission is to give a baker easy and good life. In this competitive FMCG market performance of machinery plays a very important role.
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Idli & Dosa Mix Tropilite has launched a wide range of mixes for making authentic restaurant quality dosa & idli. The Flexi Rice Idli Mix & Flexi Rice Dosa Mix are ideal for breakfast buffets & outdoor catering. You don’t need any more overnight soaking up of rice & daal, and cumbersome grinding. All premixes are available in convenient 1 kg pack. The mixes are cost-effective, consistent and help manage hygiene standard by eliminating spillage & contamination arising
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Bakery Equipment Bake & Safe Bakery Equipments brings forth impeccable range of Baking Ovens and other Kitchen Equipment. The company Manufacturing and Supplying of products such as Mixing Machines, Pizza Ovens, Rotary Ovens, Bread Slicer, Dough Sheeter, Proofer Controller, Stainless Steel Rack, Water Chiller, Mixer Machine and Industrial Oven. These products are manufactured from optimum quality raw materials that ensure durability and high performance. Their expertise covers the entire value chain.
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Metinox India was established in the year 2015. The company is one of the principal exporters of kitchen utensils that are designed with precision by the experts. These kitchen utensils are popular for their attractive look and flawless sheen, which can leave the onlookers impressed at the very first glance. Premium quality stainless steel is used in the manufacturing of these utensils to make them long lasting. Since the kitchen utensils from Metanox India are 100 percent rust-proof, they are hygienic to use.
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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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‘No Short Cuts to Success’ By Sharmila Chand
Ashok Kumar Suyal, Pastry Chef of Jaypee Greens Golf & Spa Resort, has spent more than three decades in the industry and he still believes in giving 100% to the job. Not only that, he inspires his team to follow suit, all in the right team spirit. A native of Uttarakhand, Suyal decided very early in his life to give expression to his creativity through culinary art. Cutting his teeth at a flight catering service in the 1980s, Chef Ashok went on to serve at the Taj Palace Hotel, New Delhi and other Taj properties for twenty two years. Later, he joined The Oberoi Group of Hotels as Executive Sous Chef. He then moved to Jaypee Hotels & Resorts as a Pastry Chef. Chef Ashok is a sugar artist and has created a lot of sugar work showpieces by using blown sugar, pulled sugar, spun sugar, poured sugar, and opaque sugar. He also has a good hand on chocolate garnishes, showpieces, molded chocolates, handmade chocolates, liquor chocolates and sugar candies. What are the major trends in Indian Bakery industry today? Increase in demand for low-calorie desserts, sugar-free desserts, gluten-free breads, premix flour, fresh fruit-based fusion desserts, and emphasis on molecular gastronomy are the ruling trends in the Indian bakery industry today.
What inspired you to become a Pastry Chef? I got inspiration from my uncle’s bakery in Dehradun which introduced me to the amazing world of culinary creativity. Seeing my uncle prepare different breads, buns and cookies, I also developed an interest in showcasing my own culinary skills.
free breads and multigrain breads are huge.
What about the health quotient? How do you take care of that aspect? If we talk about health, we take this part very seriously. Besides following a strict hygiene policy, we strive to take care of all our guests’ individual needs.
What is your favourite tool? My favourite tool is knife because it helps me perform most of my tasks.
What are the challenges a bakery chef faces in his/her job?
My idol is Dienere Straddle, a French chef. I was inspired by his culinary skills when I got an opportunity to work under him.
Among the challenges a bakery chef faces, three most important are – ensuring the quality of raw materials, using the right equipment, and fulfilling customised guests needs.
What are your hot-selling bakery items?
What do you like about your job?
Who are your idols?
The hot-selling bakery items are chocolate brownie, crunchy cake, red velvet cake, gluten-free bread, and multigrain breads.
What bakery products are most in demand today? The demands for designer cakes, weddings cakes, cupcakes, sugar-free cakes, gluten-
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My work helps me learn something new every day. It also gives me an opportunity to try new recipes, be experimental with products, prepare new items and meet interesting people.
What is your strength as a bakery chef?
My strength is to make art out of bakery and pastry. I like to apply creative ideas in my field of cooking.
What is your ‘working’ philosophy? To do my job to the best of my ability is my working philosophy. I think of no short cuts to achieve the results.
What are you passionate about besides baking? I am a fitness enthusiast. I like to work out on a daily basis and participate in marathon race occasionally.
How do you like to de-stress? Meditation is my way of recharging my system.
What are your dreams? To be known as a chef who creates new trends and sets pioneering examples.
What is your mantra for success? My success mantra includes the desire to learn more, acquire greater knowledge about my subject and keep myself updated on the latest trends. Above all, I work with a positive mind and try to generate a feeling of togetherness and bonding within my team. n
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