Feb-Mar ’18
Hammer Food & Beverage Business Review
73
NEW
MACHINE LANDED IN INDIA
We as a market leader “ invested in a Koenig line as it meets today‘s requirements in terms of cleaning purposes as well as product flexibility, quality and weight accuracy.
“
Mr Pankaj Agarwal COO Bonn Foods
KOENIG BAKING MACHINES YOUR PARTNER FOR LARGEST PRODUCT VARIETY For more than 50 years it has been our main objective to support bakers in their daily work. Our intention is for our machines, lines and ovens to produce high quality products while at the same time retaining their artisan character. Our machines and lines allow you to respond to your customers’ regional eating habits. You define the required products, we compile the technical solution! The product variety and your creativity in the production of bread, bread rolls and pastry know practically no bounds. Koenig is your specialist for planning and equipping your entire production:
MIXING & LIFTING DOUGH PROCESSING (e.g. dough sheeting systems, Rex systems) PROOFING SYSTEMS (e.g. step, plate, belt and swing proofers) BAKING (e.g. tunnel ovens, plate ovens) COOLING PACKING
Koenig Laminiertechnik GmbH | Mr. Rudolf Straetker 91550 Dinkelsbühl | GERMANY | M: +98 919 724 7840 rudolf.straetker@koenig-rex.com | www.koenig-rex.com June-July ’18
Follow us on our digital channels.
1
E D I T O R I A L
Publisher cum Editor
Rajneesh Sharma
rajneeshhammer@gmail.com
Associate Editor
Swarnendu Biswas
D
Resident Editor
Sharmila Chand (Delhi) Ashok Malkani (Mumbai)
uring the last few years, sleek coffee cafes have mushroomed across urban India. These coffee cafes are frequented
by people of all age groups, mostly belonging
Layout & Design
Hari Kumar. V Abhishek Singh Rathore
to educated middle classes and upper echelons of the Indian society. The significant increase in
Production Assistant
Mamta Sharma
disposable incomes during the last decade-and-a-
Advertising Sales
half in select but sizeable pockets of urban Indian
Delhi: Debabrata Nath, Sumesh Sharma
society and the changing eating and drinking
Director Sales
preferences of Indian consumers as a result of the
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
impact of globalisation can be the major reasons behind the growth of coffee café culture in India. And these cafes are also doubling up as official meeting places and work stations for many, which has again, contributed to their appeal. These coffee cafes are not only serving wide varieties of coffees but also many delectable bakery and confectionery products, and thus their spread and growth in urban Indian landscape can easily contribute to the growth of India’s bakery and confectionery industry. In this issue, we discuss the promising market of coffee cafes in India and also attempt to give a brief history of cafes. Some future trends in this business are also being discussed. With the growth of health consciousness in urban Indian society during the recent years, organic bakery products have also found their market niche in the country. Though they are expected to be markedly costlier than regular bakery
E-mail: info@hammer.co.in
products, but their market in urban India is expected to increase in the near future.
© 2018 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.
Our Business Story deals with organic bakeries and other healthy infusions, which
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.
are together shaping up as a trend in India’s bakery and confectionery industry. The interesting story of Sugar & Spice, a retail chain of bakery and confectionery products with almost three decades of legacy and a promising future; the Q&A of a creative Pastry Chef, and the applications of a long neglected fruit in India’s bakery and confectionery industry are some of the other facets which can interest our readers in this issue. I wish our readers happy reading and look forward to meet them in the forthcoming exhibitions, which are lined up in the coming two months.
Annual subscription rate within India is Rs. 500 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.
2
June-July ’18
18 COVER STORY
Café Business with Potential
04
Event
08
News Scan
30 HEALTH
16
Report
32 FEATURE
36
Profile
38
Product
42
Hygiene
48
Product Preview
52
Interview
24 BUSINESS
The Trend of Organic Bakes
Breads Spruced with Health
Sugar & Spice, and Success
34 FOCUS
Tackling Mould and Bacterial Infestation in Bakeries
44 OPERATIONS
June-July ’18
DEPARTMENTS
Preventing Occupational Hazards for Bakers
3
E V E N T
BAKERY REVIEW
Fi Asia 2018
T
he 23rd edition of Fi Asia will provide comprehensive access to the ASEAN food ingredients industry. Fi Asia 2018 will take place during 3rd-5th October 2018, at the Jakarta International Expo (JIEXPO), Indonesia. The event is expected to attract more than 20,000 food and beverage industry professionals and more than 750 leading local, regional and international exhibitors, from all sectors of the food and beverage ingredients industry, from over 50 countries. This year’s edition of the show will be spread over 25,000 sq.m of show area across 8 halls at the Jakarta International Expo. Fi Asia is a convenient one-stop event, where the food and beverage industries come together to find solutions to problems and connect with world-class suppliers and industry peers. It is an excellent platform to network and learn. Here the industry players can also know about the latest innovations in food and beverage ingredients. Fi Asia 2018 is also expected to bring you priceless industry knowledge through a wide range of conferences and technical seminars; focusing on the future for food,
4
Halal certification procedure in Indonesia, and food trends. The sensory training and other exciting onsite features would help you to get the most out of your time. One of the highlights of the forthcoming show will be Beverage ingredients (Bi) Theatre, where the participants can listen to presentations from leading exhibitors and beverage experts; over 20 products will be showcased at this unique theatre with various types of finished beverages and ready-to-drink concepts. Then there will be Technical Seminars. There is always something new to learn at the thought-provoking and informative exhibitors’ seminar programme. Here one can ask questions, get answers, and discover new ingredients. Conferences featuring keynote speakers will provide insight into food science and technology, whereas in Innovation Tours, join expert guides from NutriMarketing on one-hour topic-focused tour of the show floor. Discover how leading companies are responding to innovations in the F&B industry. You can also follow a trend-specific tour at your own speed with guided
trails, throughout the exhibition hall. Produced in conjunction with marketleaders, Nutrimarketing. At the Innovation Zone, discover an extensive selection of innovative products, showcased alongside insightful information. It will provide a great opportunity to give new ingredients the introduction they deserve. For the forthcoming edition of the show, a new business match making service has been launched to help optimise the visit of the visitors to the show. The matchmaking is arranged through an easyto-use technology platform, combined with a personalised service to help maximise the networking opportunities. With the tool one can pre-schedule meetings with the exhibitors, which one would select during Fi Asia. The first 1,000 visitors to pre-register online and check in onsite will receive a limited Fi Asia 2018 giveaway! Register now at www.fiasia.com and you will receive your free three-day entrance pass, a free giveaway, a free show catalogue and free entrance to all onsite features. n
June-July ’18
June-July ’18
5
E V E N T
BAKERY REVIEW
EVENTS’ CALENDER TRAFS - Thailand Retail, Food & Hospitality Services 2018 12-15 July 2018 Bangkok International Trade & Exhibition Centre (BITEC)
Food India by SIAL Pragati Maidan, New Delhi, 16th-18th September 2018
I
nterAds Exhibitons Pvt..Ltd. along with Comexposium (SIAL), will be organising the inaugural issue of ‘Food India by SIAL’ exhibition; a comprehensive show on food business, at Pragati Maidan, New Delhi, during 16th-18th September 2018. Salon International de l’ alimentation, popularly known as SIAL, is one of the largest food and food innovation networks in the world. SIAL worldwide network receives 327,400 visitors coming from 195 countries. Its network includes 14,195 exhibitors, coming from more than 109 countries. SIAL is one of the most important platforms in the world for international food business, which not only provides the opportunity to sample food products and experience latest technologies, but also provides the opportunity to meet new business partners, and in reviving business relations and affiliations. The ‘Food India by SIAL’ will focus on a comprehensive gamut of food business, covering all major verticals of the F&B industry, which include food & beverages, food service, food distribution & food retail, food logistics, food packaging and food
6
hygiene The show is supported by MOFPI (Ministry of Food Processing Industry) and leading associations and agencies —HPMF, PPFI, ICF, and FIFI. The show will be truly international. It will be having pavilions from France, Turkey, South Korea, Italy, Taiwan, Russia, China, etc. With over 250 exhibitors covering 5000 sq. mts. of space, the show is expected to be visited by over 8000 potential buyers from food service, food retail and food distribution sector. With India’s food & beverage industry showing impressive growth potential for the future, a show of this stature and magnitude has immense importance for our food service, food retail and hospitality industry. According to Nicolas Trentesaux, SIAL Network Director, “World is certainly enticed by India, by its vast market as well by as its burgeoning middle class! India offers so many opportunities. India is the next Eldorado for the agri-food sector, as the country is to become the world ‘s number one market, ahead of China.” “We are the SIAL, the world’s number one network of food innovation, and we go along with experienced food experts all over the planet,” he added further. “We have been trying to bring SIAL to India since quite some time, as we knew an international show of the repute of SIAL is now needed in India to meet its tremendous growth potential. The show will comprehensively showcase the complete gamut of food business. This platform offers a big window to the consumers and producers to explore the potential of the Indian food sector”, said Rajan Sharma, Managing Director, InterAds Exhibitions Pvt. Ltd.
Bangkok, Thailand www.thailandhoreca.com India Hospitality + F&B Pro Expo 02-04 August 2018 Dr SP Mukherjee AC Stadium Panaji, Goa www.trinityworld.biz India International Hospitality Expo 2018 08-11 August 2018 India Expo Centre & Mart, Greater Noida Expressway, Delhi-NCR www.ihexpo.com Food & Hotel India 05-07 September 2018 Sahara Star Hotel, Mumbai www.foodandhotelindia.com Food India Inspired By SIAL 16-18 September 2018 Pragati Maidan, New Delhi www.foodindiabysial.com Fi Asia 2018 03-05 October 2018 Jakarta International Expo Jakarta, Indonesia www.figlobal.com SIAL Paris 21-25 October 2018 Paris Nord Villepinte, Paris www.sialparis.com HPMF Annual Convention & Awards 2018 25-27 October 2018 Hotel Taj Ganges Varanasi, India http://www.hpmfindia.com
June-July ’18
June-July ’18
7
BAKERY REVIEW
Chile Plans to Ramp Up Kiwifruit Export to India
From left: Nutritionist Kavita Devgan; Chef Sanjeev Kapoor; Charif Christian Carvajal, Association of Fruit Exporters of Chile's Marketing Director for Asia; Carolina Vasquez, Commercial Director, ProChile India; and Sumit Saran, Director of SS Associates
T
he Chilean fruit industry along with the collaboration of the Embassy of Chile and the country's commercial trade office, ProChile, has announced plans to support the growth of Chilean kiwifruit exports to the Indian fresh fruits market. To tap the market opportunities created by the increase in kiwifruit consumption in India and by lower import duties allowed under a bilateral trade pact with India, Chile will launch its first strategic promotional effort to increase trade and consumer awareness about the excellent quality of Chilean Kiwifruit soon. The campaign is also being supported by three leading fresh produce importing companies from India -- Aayush Impex, IG International, and NGK Trading. With 188 million USD kiwifruit exports in 2017, Chile was one of the top five kiwifruit exporting countries in the world, according to the world’s Top Exports report 2018. India imported 5,309 metric tonnes of Chilean kiwifruit during the 2017-2018 season; an increase of nearly 60 percent compared to the previous season. One of the main reasons for this robust growth in exports from the country is that as compared to other countries, Chile has 50 percent tariff advantage on the fruit's exports under India's current bilateral trade pact with the country. “ Th e I n d i a n m a r ket h o l d s g re at importance for Chilean kiwifruit due to its rising demand in the country. Through this campaign, our aim will be to promote our kiwifruit and also raise awareness about
8
Chile as a unique supplier of an array of food products such as berries, nuts, and seafood as well as creating a greater understanding of the benefits of the preferential trade agreement signed between Chile and India,” said Carolina Vasquez, Commercial Director of ProChile in India. India’s fruit market’s demand for exotic fruits has seen an upward trend because of a prospering urban class, an enhanced exposure to the cultures of different countries, and a rising demography of health-conscious people. "This is the first time that the Chilean fruit industry will undertake promotional campaign in India’s market. This campaign includes the participation and financing of producers and exporters of Chilean kiwifruit that exports to this market, the support of the Chilean government through ProChile and the Ministry of Agriculture, and, for the first time, the promotional efforts will include economic contributions from the major importers and distributors of kiwifruit in the Indian market,” said Charif Christian Carvajal, Chilean Fruit Exporters Association's Marketing Director for Asia. To implement the promotion campaign, the industry selected SS Associates, a G u r u g ra m - b as e d fo o d m a r ket i n g consultancy firm. According to Chef Sanjeev Kapoor, kiwifruit can be a part of our daily diet. Celebrity nutritionist Kavita Devgan said this exotic fruit could play an important role in building immunity against some major illnesses.
June-July ’18
PLUS EX
chocolate tempering machine
LEGEND + R200 LEGEND
chocolate tempering machine with enrober
The original since 1965 - Made in Italy For information and quotes: india@selmi-group.it
COMFIT + SPRAY
panning machine with spray system
MICRON
ball refiner
June-July ’18
__INDIA MAGGIO 2018.indd 1
www.selmi-group.it
9 18/05/2018 18:06:04
BAKERY REVIEW
Deliver Food Only from Licensed Stores: FSSAI to Online Platforms Following a series of complaints related to sub-standard food being supplied by food businesses listed on e-Commerce food service platforms, India’s food safety regulator, the Food Safety and Standards Authority of India (FSSAI), has directed 10 such platforms to stop delivering foods from non-FSSAI licensed/registered food operators. In a statement on 20th July, FSSAI revelaed the names of the 10 platforms included in the current list. They are Box8, Faasos, FoodCloud, Foodmingo, Foodpanda, JusFood, LimeTray, Swiggy, UberEats and Zomato. In February, FSSAI operationalised guidelines for e-Commerce food business operators (FBOs). It required, among other things, display of FSSAI license number of listed FBOs on e-commerce platforms. However, FSSAI noted that the compliance to these guidelines was patchy and there were complaints of restaurants/hotels without FSSAI license being listed and allowed to offer/sell food products on e-commerce food service platforms. There were also several complaints of sub-standard food being delivered to consumers through online market aggregators, FSSAI noted. In its latest direction to e-commerce food service platforms, the food safety regulator asked them to initiate immediate action to delist the defaulting food businesses and submit an action taken report along with details of FBOs listed on their platforms by 31st July of this year. They were also directed to furnish their FSSAI license, agreement signed with FBOs and their internal checks to ensure that their FBOs hold valid FSSAI licenses.
Employees are Our Assets: Suzette Gourmet From giving to internal team members the first chance to move up the ladder and pursue their dream careers to offering medical insurance to employees with over two years of experience in the company, as well as their children, Suzette Gourmet Pvt. Ltd. has relied on the well-being of its employees for growth. Three French expatriates --Jeremie Sabbagh, Antonia Achache and Pierre Labail – started the French crêperie and café in Nariman Point, Mumbai, in 2011. Over the years, Suzette has sprung up multiple cafes in Mumbai with presence in Bandra and Powai as well. A younger and more health conscious brand too came into the mix in 2016 with the launch of Kitchen Garden, with a big focus on organic eating, in Bandra. Another café came up in Bandra Kurla Complex. Today, Suzette Gourmet has a team of over 140 people to support its cafes and bakery outlets in Mumbai.
ConnectedCooking 2.0 The networked kitchen. Made by RATIONAL. Arguably the biggest digital platform for professional kitchens. ConnectedCooking.com
10 16
FunFoods by Dr. Oetker Introduces ‘Zero Fat Dressings’ FunFoods by Dr. Oetker has introduced a new range of 10 ‘Zero Fat Dressings’ which are also low on calories. The company said that the omission of the word ‘salad’ from ‘dressings’ is deliberate as it intends to showcase the versatility of the product and convey to the consumers that the product is not just for salads, but much more. “This launch will help us strengthen our position as a market leader and become a catalyst to realise FunFoods’ vision of Rs. 500 crore by 2020,” said Oliver Mirza, Managing Director & CEO, Dr. Oetker India. The new range is designed to attract new users and grow the market by allowing to enjoy its food guilt free, the company said.
Hammer Food & Beverage Business Review
June-July ’17 ’18 Oct-Nov
June-July ’18
11
N E W S
S C A N
BAKERY REVIEW
Allow People to Dunkin’ Donuts Teams Take Outside Food: Up with Nestlé to Maharashtra Government Launch New Donuts to Multiplexes Dunkin’ Donuts (DD) entered into a partnership with Nestle India to launch three new signature donuts made with chocolates — Nestlé Kitkat, Nestlé Bar One, and Nestlé Munch Nuts — Jubilant FoodWorks Limited said in a statement in July. The three donuts will be a part of Dunkin’s signature donut category and will be priced at Rs. 89, said the company which has the exclusive rights for developing and operating Dunkin’ Donuts’ restaurants in India. “This exciting partnership is part of our commitment to our customers to give them an exceptional donut experience. With this partnership, customers will get a unique indulgent experience with world class donuts from Dunkin’ Donuts combined with world class chocolates from Nestlé. Overall, this launch will help not only to expand the donut category but also offer existing customers a differentiated offering,” said Shivam Puri, Chief Business Officer, Dunkin’ Donuts India. There are currently 37 Dunkin’ Donuts restaurants across 10 cities in India.
In a decision that could seriously affect the profitability of multiplexes, the Maharashtra government in July directed these cinema halls to allow people to take food inside if they wish so. P ro h i b i t i n g i t s c u s t o m e rs f ro m t a k i n g i n o u t s i d e food would attract strict action, Maharashtra’s Minister of S tate fo r Fo o d S u p p l i es , Rav i n d ra C h ava n wa r n e d . The Minister said that there was no such rule that allowed multiplexes to charge exorbitant amount of money for food stuff. Recently, a public interest litigation filed in the Bombay High Court drew attention to the charges that multiplexes were Imposing for the food stuff.
Make Food Safety Regulations More Stringent: CSE to FSSAI New Delhi-based research organisation Centre for Science and Environment (CSE) has called for making the Food Safety and Standards (Labelling and Display) Regulations, 2018 more effective and stringent. The recommendations from CSE came in June after the Food Safety and Standards Authority of India (FSSAI) released the draft Regulations for comments in April 2018. The draft Regulations mandate compulsory labelling of salt and introduction of front-of-pack labelling. CSE said that the mandatory labelling of salt and introduction of front-of-pack labelling were positive steps, but the Regulations needed strengthening. One of the significant gaps that CSE pointed out was that the draft Regulation does not provide for labelling of crucial aspects like added sugar and dietary fibres. The draft Regulation merely states that HFSS (high in fat, sugar or salt) food products shall not be advertised to children in any form. CSE researchers pointed out that this was not enough and that the FSSAI needed to adopt a detailed framework to regulate advertisement of HFSS foods. There should be no advertisement of certain food categories such as soft drinks, and celebrities should not be allowed to endorse HFSS foods, according to CSE. The draft Regulation emphasises on providing nutrition information for each serving of a food item. It also lays down that consumers should be made aware of the contribution of each serving to one’s daily quota of salt, sugar or fat. However, it does not standardise serving sizes, CSE pointed out. Leaving determination of serving sizes to the industry is a big loophole, according to CSE. CSE recommended that through the Regulation, the FSSAI must aim to regulate illegal genetically modified (GM) food in India and should set a stricter bar for exemption from GM labelling.
12
June-July ’18
June-July ’18
13
N E W S
BAKERY REVIEW
S C A N
Increased Tariff on Walnuts and Almonds Detrimental to a Healthy India
A
ccording to the Forum of Indian Food Importers, on 23rd May, the present BJPled Union Government increased tariff on walnuts and almonds exponentially, thereby making these healthy nuts unaffordable for a population of 500 million middle class of the country. This is bad news for huge middle class population of India, especially for the vast swathes of vegetarian middle class population in the country, as almonds and walnuts can be healthy supplements to their diet. According to a press release by FIFI, “Nutrition research papers published in respected international journals have shown consuming health nuts like almonds as part of an overall healthy diet improved a number of heart disease risk factors including curbing the onset of cardiovascular diseases.” They help maintain healthy blood sugar levels and improve blood sugar control in people with type 2 diabetes. This is especially of pertinence as India has more than 50 million people suffering from type 2 diabetes.
14
Walnuts are rich in Omega 3 fatty acids and are attributed with health benefits like lowering heart disease, diabetes, breast cancer, and prostate cancer, all of which are alarmingly on the rise among the Indian population. Thus Indians need to eat walnuts in healthy dosage. Upon enquiring with trade associations, Amit Lohani, Forum of Indian Food Importers said, “India is often titled as diabetes capital of the world and cardiovascular diseases have been the leading cause of mortality in the country, which is alarming. Both walnuts and almonds help stand against these two major lifestyle ailments and it is a crime for us to keep it out of reach of our growing middle class population.” He was also quoted saying that Government should consider revoking increase in tariff on almonds and walnuts
on immediate basis and see that the idea of generating revenue should not be done at the cost of India’s health profile. In this context, Shekhar Jain, Director, VKC Nuts, said, “In terms of health benefits, walnut scores over all other nuts and is the richest vegetarian source of Omega 3 fatty acids, which is normally found in fish. With highest percentage of vegetarian population in the world, this nut in India stands out not just as a snack but as an excellent health supplement for heart, brain and many other body functions. Allowing for imports of walnuts in 2013 brought in a welcome respite to the scorched Indian market looking for this healthy nut at affordable prices as production of Kashmir walnuts has not kept pace with the burgeoning demand for walnuts in India. A 100 percent BCD will end up with increase in prices to an extent that this ‘Wonderful Health Nut’ will become unaffordable for the average Indian household and they will be deprived of a product that essentially should be a part of their daily dietary regime.”
June-July ’18
B U S I N E S S
June-July ’18
15
BAKERY REVIEW
R E P O R T
Probiotics Market Shows Impressive Growth Potential
A
ccording to a report from MarketsandMarkets, the probiotics market is estimated to be valued at 45.64 billion USD in 2017, and it is projected to reach a value of 64.02 billion USD by 2022, growing at a CAGR of 7 percent from 2017. The market is driven by factors such as growing awareness about health benefits of yogurt among customers, rising demand for nutrient-rich feed for animals, and increasing popularity of probiotic dietary supplements. According to MarketsandMarkets, while all regions are expected to experience growth, the fastest growing region is Latin America, with Brazil contributing to 52 percent of the continent’s total probiotic market. According to a press release, fueled by evolving eating habits, functional food and beverages are one of the largest growing market segments in Latin America and are projected to grow quickly. A rising middle-class, with more disposable income is expanding awareness, innovation and product availability across the region. The findings from MarketsandMarkets revealed that in Asia, China leads probiotic
16
market growth with an estimated 35.4 percent of market share, facilitating driving the region’s estimated 8.5 percent CAGR through 2022. “Successful probiotic products across all global markets must include innovation into new product categories,” said Michael Bush, Executive Director at Kerry for Wellmune® and GanedenBC30®. “In the past, probiotic stability has led to manufacturing challenges that may have stifled innovation, because it was thought probiotics could not be incorporated into different types of food and beverages. New probiotic technologies, like GanedenBC30, have opened up avenues of innovation because it means they can be used not just in chilled dairy products but also in applications such as non-dairy beverages, frozen food, cookies, cereals, baked goods and even in hot drinks,” he continued. H e re i t d es e rves a m e nt i o n t h at GanedenBC 30 (Bacillus coagulans GBI30, 6086) is a market leading probiotic strain that offers digestive, immune and protein utilisation health benefits. Because GanedenBC30 is a spore-forming probiotic, it
is much more resistant to the extremes of pH, heat, cold and pressure than vegetative cells; making it a much better fit for fortification of everyday food products and beverages. Highly stable with up to three years of shelf life, it has a protective shell that shields it from both stomach acids as well as food-processing conditions like heat, shear, HTST and HPP pasteurisation. GanedenBC30 is an effective product backed by over 25 published papers. It leads globally, with more than 900 products currently on shelves—over 350 of which were launched in 2017 itself. “The challenges with introducing new probiotic products and brands into economies such as Latin America and China must be met with science-backed probiotics that are wellpositioned and can be efficiently formulated into better-for-you versions of everyday food and beverage,” stated Bush. “The ingredients that win out are well-studied, branded probiotics that easily convey a benefit-driven story that consumers can understand and trust. A strong branded functional ingredient should be backed by documented safety, efficacy and quality,” he pointed out.
June-July ’18
June-July’18’18 June-July
Hammer Food & Beverage Business Review
17 87
C O V E R
S T O R Y
BAKERY REVIEW
Café Business with Potential Cafes are not the places where you just visit for a cup of coffee and exit. Many renowned cafés have a culture, a legacy associated with them. These days, in post-modern urban India, café is a place where the youngsters gather to socialise or to do leisurely work, or to do their college or business assignments on their computers. With many of the cafes offering free Wi-Fi, you will find many of the guests occupying lonely nooks to concentrate on their assignments, with a cup of warm, aromatic coffee. Coffee, which was mainly a drink confined to south India, has become, with its various different avatars, a favourite of the youths in the Indian metros as well as in tier-I and tier-II cities. International brands like Café Coffee Day, Starbucks, Costa Coffee, and Barista to name a few, have contributed significantly to this coffee café culture. Ashok Malkani discusses about this happening scenario. The growth of café culture and the future of cafes in the context of India’s food service industry are analysed. 18
June-July ’18
BAKERY REVIEW
C O V E R
S T O R Y
O
nce upon a time, coffee in India was considered to be a drink favoured by the South Indians. Filter coffee was, and still is, the preferred drink in the South. Strong, smooth and rich, it boasts of strict quality standards, tradition and sentiment. Filter coffee has been long entrenched in the South Indian psyche. Coffee houses were popular in this part of the country since ages. Slowly the popularity of coffee began flowing to other parts of India. Especially among the intelligentsia, coffee houses began to assume popularity in metros and other big cities of the country. These days, coffee cafes have assumed a national flavour. Not just that…Today, specialist coffee house chaiins like Starbucks, Café Coffee Day, Barista Coffee Company, and Costa Coffee are increasingly becoming haunts not only for leisure but also for work purposes. One of the main reasons for work related meetings at these outlets is because they offer free Wi-Fi. Several youngsters today work from home and you can find them, as well as college students, concentrating on their laptops or i pads to complete either their college or their work assignments, while sipping a hot cuppa of the refreshing brew.
History of Cafes Coffee houses have an intellectual legacy. India’s coffee houses were places where many a poet, artist, and intellectual were born. They were the places where conversation flowed as freely as the coffee. For decades, a coffee house was the place where people from all walks of life gathered. They discussed politics, literature, science, society or just idly gossip, over good, freshly-brewed cuppa. Even now walking into any of the legendary coffee houses like United Coffee House (Delhi), Canara Coffee House (Vadodara), Flury’s (Kolkata), Brahmin’s Coffee Bar (Bangalore), can mesmerise one with the aroma of roasted coffee beans. As far as history of cafes, in general, is concerned, it is believed that coffee houses originated in the Middle-East; one of the first places where coffee was grown. They started in the early 1500s or late 1400s. They were primarily a place for political gatherings. Coffee has had a long international journey. From the Middle-East, coffee flowed to Europe where it became fairly popular
June-July ’18
though with some opposition as it was termed a Muslim drink. From Middle-East, coffee houses spread to Vienna in 1529 (this is the place where sweeteners were first added to the coffee), Damascus in 1534 and Constantinople in 1555. The writings of Jean Chardin, a French traveller in the 17th century, described coffee houses as places for news, political criticism, games, telling stories and preaching by moral teachers The first English coffee house opened in 1652. Coffee houses quickly became an integral part of English society. They were soon considered as centres of commerce and discourse. As far as India is concerned, the first coffee house started in Calcutta (now Kolkata) in 1780. This was followed by another one in Madras, now Chennai. Slowly as the British spread across India, coffee plantations went along with them. While initially the spread of coffee consumption in the country was confined to South India, the wider acceptance of the beverage happened across India after the Coffee Board of India was established in 1942. Soon all major cities of India were having a coffee house, where intellectuals of all kinds converged.
Major Players With the emergence of Café Coffee Day in 1996, followed by the entry of international coffee café chains in India, the popularity of coffee in the country received its much deserved fillip. There are some important coffee café or bakery café chains which are leading the
coffee café culture in India. Café Coffee Day can be credited with pioneering the retail coffee chain revolution in India, and presently it is the largest organised retail coffee cafe chain in the country. The first CCD outlet was set up on July 1996, at Brigade Road, Bangalore. The coffee café chain is owned by Coffee Day Global Limited, a subsidiary of Coffee Day Enterprises Limited. Till 2016, it was having 1607 cafes, spread across 231 cities of India. “From signature coffees like the Iced Eskimo and the Devil’s Own to delicious sandwiches, burgers and sundaes — we have a vast portfolio that appeals to diverse palates,” noted the company’s 2016 annual report. According to a research body, CCD had added more than 200 outlets under its belt between 2014 and 2016. Barista, presently owned by Carnation Hospitality, was established in 2000. It is the second largest operator of coffee outlets in India. Sanjay Chhabra, the Chairman of Rollatainers, the parent company of Carnation Hospitality, at a press conference stated, “We aim to have 500 stores in the next five years, primarily through a franchisee route.” Barista has 190 stores across the nation and most of the new stores of the chain will open in smaller cities such as Chandigarh, Pune and Jalandhar. According to the company’s website, “The Barista café chain of espresso bars delivers a truly Italian coffee experience in warm, friendly and relaxed environment. It provides a comfortable place for people to unwind over interesting conversations and a hot
19
C O V E R
BAKERY REVIEW
S T O R Y
Courtesy: Market Research Report cup of coffee.” Costa Coffee, the UK-based coffee chain, entered India in 2005. Present across over 11 cities of India, Costa is running over 100 stores in different formats and across different models in India. Virag Joshi, President & CEO of Devyani International, which is the master franchise for Costa Coffee in India, declares that they are not chasing numbers but are interested in making them more profitable. Mocha, which opened in Mumbai in 2001, is one of the initial players in India’s organised coffee chain business. It has 14 outlets in 12 cities. Tata Starbucks Private Limited, the 50/50 joint venture between Starbucks Coffee Company (Nasdaq: SBUX) and Tata Global Beverages Limited, launched its first store in India, in 2012. On October 2017, the company opened its 100th store in India. Today Tata Starbucks operates 113 stores in India across Mumbai, Delhi- NCR, Hyderabad, Chennai, Bengaluru, Pune and Kolkata. In March this year, Tata Starbucks welcomed its customers in Kolkata, making it the seventh city for the company, in India. Sumitro Ghosh, Chief Executive Officer, Tata Starbucks, addressing the press, said, “We are honoured to bring Starbucks to Kolkata, a city that has always been known for its cultural heritage and grandeur. Our aspiration is to delight our customers in Kolkata with the unique Starbucks experience. The institution of the ‘adda’ and the timeless passion it invokes in those who know the city of Kolkata is inspiring. We hope to pay homage to the city’s inherent tradition by becoming a new ‘adda’ for our customers in Kolkata.” Recently, McDonald’s has also jumped into the fray to capitalise on Indians’
20
growing love for coffee, by starting its own cafe chain. Replicating its international model, which offers gourmet coffee through McCafe along with its staple burgers, fries and coke, the fast food giant opened its first cafe outlet in India in October 2013, in SoBo Central, Mumbai. McDonald’s entry in this market in India was, with the growing culture of visiting coffee houses and the popularity of the coffee chains, expected.
Promising Market Coffee cafes in India have also enhanced their purview of offerings. Besides being places for leisurely discussion, which the cafes already were in India, cafes have also become places of work or business meetings. Now sleek café coffee chains are seen serving wide variations in coffee. Today Espresso, Café Latte (or Café au lait), Cappuccino, Macchiato Frappuccino, Irish Coffee are some of the favourite coffees at these cafes.
People between the age group of 18-45 generally visit the coffee cafes in India. The complementary services provided by many coffee shops such as free WI-FI, music, and others have succeeded to retain customer footfall in these outlets. Cafés have been growing all over the country. Over the past few years, increase in the number of coffee shops / cafés in India, according to many experts, can be attributed to changing consumer lifestyles, expanding working population base and the growing influence of western culture. At the same time, it can be analysed that not only the increased coffee consumption along with lifestyle changes in the urban Indian society has induced the trend of coffee café culture across the country to gain momentum, but the mushrooming of coffee bars and cafes in turn have also played their role in making coffee the lifestyle drink of new-age India. However, whether initially the supply followed demand or the demand was created through changing the supply pattern is a matter of debate. Deciphering the cause and the effect becomes difficult in this market phenomenon. But either way, the bakery industry is expected to benefit from the growth of the coffee cafes across the country as these cafes sell a host of bakery products. The stand-alone coffee houses, which are dwindling in numbers from the metropolitan landscape, are fast becoming reminiscent of a long-lost era of romance and rebellion. They are getting replaced by sleek and business like coffee café retail chains, which are serving as ideal backdrops for
June-July ’18
Approved Event
June-July ’18
21
C O V E R
S T O R Y
BAKERY REVIEW
to open eight more in the Delhi-NCR region, feel that there is a great potential in the café market in North India as people there, particularly the youth, prefer casual dining over fine dine restaurants. They view that cafes are a perfect place for friends, office colleagues and even for family to get together. According to them the main challenges faced by the cafes, as far as North India is concerned, is to offer good quality products at good prices. According to a new report by Grand View Research, Inc., the India’s coffee retail chain market is expected to reach 855 million USD by 2025. In the last five years, the shift of Indian consumers from being saving-oriented to be more consumptionoriented has favoured the market to witness a healthy growth. rendezvous and as well as business parleys for a new-age of upwardly mobile India. These hangout zones of today are offering innovative range of coffee concoctions along with an impressive array of appetising snacking options, which the Indians attuned to globalised tastes, are simply lapping up. Moreover, many of these sleek cafes are offering customised local Indian menus to address the demands of the local population. And these sleek coffee café outlets, which have also doubled or are fast doubling up as restaurants serving breakfast, lunch and dinner options, are serving a host of bakery products like sandwich, burger and muffins, along with myriad varieties of coffees. Therefore, it is evident that the growth of the café retail chains can in turn give a better future for the Indian bakery industry… The size of the chain cafe market in India is estimated to reach about Rs. 3,775 crore by 2018-end. According to TechSci Research’s report titled ‘India Coffee Shops / Cafés Market Forecast, Consumer Survey and Opportunities, 2021,’ coffee shops / cafés market in India is projected to grow at a CAGR of over 11 percent during 20162021, 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. The report was
22
published in January 2016. “In India, coffee shops / cafés market is in developing stage, with majority of demand for coffee beverages emanating from urban centres such as New Delhi, Mumbai, Bengaluru, Chennai, Hyderabad and Kolkata. In addition to metros and tier-I cities, new companies and leading market players are targeting expansion to tier-II and tier-III cities of the country. This coupled with implementation of various government plans to develop smart cities, etc., is projected to drive growth in India’s market for coffee shops / cafés over the next five years.”, said Karan Chechi, Research Director with TechSci Research, a research based global management consulting firm. According to the market research report of Grand View Research, titled India Coffee Retail Chains Market Size, Share & Trends Analysis Report, by Type (Dine In, Take Away), by Region (North India, South India, West India, East India), Competitive Landscape, And Segment Forecasts, 2018 – 2025, India’s retail coffee chain market was valued at 128.6 million USD in 2016 and is expected to grow further over the forecast period. Increasing global exposure, western culture and penetration of established coffee brands are anticipated to be the key trends driving growth of India’s retail coffee chain market. The report was published in March 2018. Vikram Mahajan & Mehul Gupta, the Cofounders of Genext V&M International, who have opened two outlets of Papparoti Café, as master franchisees of the Malaysian company for North India, and are planning
Future Trends The coffee cafés have been spreading across the country at a fast pace. So what is the future of these outlets in India? The possibilities that cafes in India are going to change in various ways are immense. This is because a time is going to come, in the near future, when the youths – whose tastes, likes and dislikes change rapidly – will be bored by the routine food served and the looks of the existing coffee cafés. O n e of t h e m o s t l i ke l y c h a n g es , according to several café managers, will be introduction of exquisite menu not only in terms of looks but also in terms of the offerings at the cafés. Innovative drinks with cold coffee as the base ingredient is a possible trend in the near future. The quality of the coffee and the increasing importance of specialty coffee beverages are two facets that are likely to shape the future of coffee café culture in India. Theme cafes are also on the cards in India’s food service industry, where a particularly innovative theme could be manifested through the ambience and décor of the coffee cafes. Starbucks has already come up with a novel innovation. They have set up a store in a moving train, in Switzerland. The company has tied up with a Swiss train company SBB to convert a double-decker train car into a store that people could visit during their work day commute. Instead of making customers come to them, they figured they would go to the customers. India’s coffee café market is also ready for such innovative exercises. n
June-July ’18
June-July ’18
23
B U S I N E S S
BAKERY REVIEW
The Trend of Organic Bakes The festive season is near. This is also the season when several marriages take place. It is a time for revelry and indulging in your sweet tooth. Cakes and other fattening food become a ritual in this season, in India. Nowadays bakery products are considered as an important segment of gifting in India, particularly in the metros of the country. The fact that people are so much into desserts, particularly in this festive season, has led bakers to come up with innovations that are not only lip smacking but also healthy. These healthy bakery and confectionery products are the result of our health conscious times. Health consciousness among the consumers has led to a rising market for organic baked products, and home bakers are playing a significant role in introducing healthy substitutes in baking cakes and in preparing other desserts. Ashok Malkani takes a look at the changing scenario in India’s bakery industry and how organic bakery products are becoming popular both among the home bakers and as well as among other established bakeries in India
B
akery products are, today, gaining ground in India not only because of their pleasant taste, not only because they can offer affordable snacking options in between meals, or act as ready-to-eat lunch substitutes in these busy times, but also because of being spruced with healthy ingredients. like rye, maize, oats, wheat, among others. Bakery products provide both convenience and affordability to the consumers which have resulted in an increased demand for these products in the Indian market. According to an IMARC report titled Indian Bakery Market: Industry Trends, Share, Size, Growth, Opportunity and Forecast 20182023, the Indian bakery market reached a value of more than 6 billion USD in 2017. As breads and biscuits are fast-moving
24
consumer goods (FMCG), they are consumed on a daily basis by the consumers, which increase the sales of these products in India. In addition to this, growth in the fast food chains further stimulates the demand for breads as they are used in sandwiches, burgers, soups, snacks, etc. Moreover, introduction of value-added bakery products is giving an impetus to the market growth. Apart from this, busy lifestyles, changing eating habits and western influence have reflected in a strong demand for bakery products in India. Looking forward, the value of bakery market, according to the abovementioned IMARC’s report, is projected to exceed 11 billion USD by 2023, expanding at a CAGR of nearly 10 percent during 2018-2023. Till the early 1990s, only the upper echelons of India’s society were inclined
towards bakery and bakery products in India. But with growing disposable incomes and changing lifestyles in urban India during the last two decades, bakery products are becoming very popular among the middle class Indians as well. Over the last few years, the bakery industry in India has been rising at a CAGR of 12-15 percent. With this impressive growth, the segment has created an opportunity for talented and expert bakers. The country has more than 2,000 organised or semi-organised bakeries and 1,000,000 unorganised bakeries.
Growing Health Consciousness A growing trend towards healthy eating in our country is also reflected through the changing choices of bakery products. The
June-July ’18
BAKERY REVIEW
rising demand for multigrain breads, wholegrain breads, sugar-free desserts and organic bakery products in our country points to this shifting in our eating habits. Due to rising health consciousness among the consumers, baking trend in the country has now been towards lighter products and towards those with allergen-free organic and whole grain ingredients. An increased interest towards healthy bakery products in India has also been evinced in their fortification. Some of these inclusions include fibre, anti-oxidants, omega-3, and vitamin and mineral fortifications. Other inclusions which have been noticed in bakery products in more increasing frequency than before are fruits, nuts, certain spices, and cocoa. It may be added that addition of inclusions to baked products may require modifications to the product formula and could, in the process, result in a new product. Such modifications could also, in some cases, need for a change in equipment, processing, scheduling and added ingredient costs, resulting in a hike in production costs. Some of the bakeries, in response to the demand for glutenfree and allergen-free products, have resorted to using flours made from buckwheat, quinoa, millet, amaranth, flax, corn, rice, sorghum, wild rice, and other non-wheat grains. These flours offer tastes and textures that are uniquely different from wheat flours. Health conscious consumers are also demanding whole grain products. Whole grains may be cracked, rolled and crushed but they must contain 100 percent of the original grain to be considered true whole grains. Whole-grain wheat flour is popular in breads and related baked goods, as are many gluten-free grains. The fibre, protein, vitamin, and nutrient content of whole grains tend to be higher than that of processed grains. The growing demand for nutritional content in baked food with low sugar, whole grain and zero trans-fat per serving have put the usage of healthy ingredients in the forefront, in India’s food retail and food service industry. Furthermore, with growing obesity and diabetic rate in India, there is a growing interest in eating unconventional sweets. Several shops in Mumbai and other metros have sprung up offering sugarless sweets. Nowadays many bakers with a desire to cater to the needs of the health conscious are now crafting desserts that can be enjoyed without worrying about their side effects. Ritika Agarwal, a nutritionist having a passion for food and a penchant for doing something creative and different in the field of health and nutrition, has, in collaboration with her friend, Pranita Kalyan, has written a book titled ‘Fit or Fiction,’ which states that the younger generation is becoming health conscious. She exhorts the younger generation to eat right and asserts that healthy food can be yummy too. She is of the opinion that fast food culture is taking a toll on our health. She advises all age groups that it is important for them to know the source of their calories. Adoption of westernised lifestyle, double income families, emphasis on healthier lifestyles, greater nutrition awareness than before, besides an increase in disposable income during the last decade-and-a-half in select but sizeable pockets of urban Indian society, are the major factors which are responsible for this healthy wave in India’s baked food industry. This in turn is expected to drive up the demand for healthy bakery ingredients’ manufacturers in India. The focus would be on innovation in sweeteners, dry ingredients, starches and derivatives, oil and shortenings to meet the consumer demand for low trans
June-July ’18
25
B U S I N E S S
Chaitali Raizada fat and gluten-free products.
Demand for Organic The bakery products that are proving popular all over the globe are organic ones. Organic bakery products are ones which use organic ingredients and are free from added preservatives. They are made using organic butter, organic flour, organic sugar or natural sweeteners, etc. Sugar-free organic bakery products are also gaining popularity among Indian consumers. The Market Research Future (MRFR) predicts that global organic bakery is expected to grow at a CAGR of over 6 percent from 2016-2022. According to a new study by Fact.MR, the global market for organic bakery is expected to reach 11000.7 million USD in 2022. Looking at the growth potential of the industry, several enterprising people would want to enter this arena. But before venturing into this field one has to decide whether one wants to enter the organic bakery sector or the ordinary bakery segment. Rising preference for organic bakery products among consumers is motivating manufacturers to use innovative technology and methods to offer new organic bakery products with enhanced taste and flavour. Manufacturers are also searching for new methods to increase the shelf-life of their baked products. Manufacturers are also researching on natural preservatives that can keep the organic bakery products fresh for a long time. They are emphasising more on processes and equipment used in organic baking to ensure its quality till the time it reaches consumers. According to a new market research report on global bakery market by Technavia, the bakery industry is witnessing a growing
26
BAKERY REVIEW
Mallika Bhandari preference for organic baking products and ingredients such as aluminum-free baking powder, gluten-free flour. The report states that although organic baked goods are more expensive than conventional baked goods, the growing popularity of this segment among health-conscious consumers will support this segment’s growth. The growing preference for organic baking ingredients will positively influence their production and consumption, thereby leading to more organic baked product launches. Consumers’ demands for organic baked products free from pesticides, chemical fertilisers and which are sugar-free and gluten-free are now being met by bakers. These satiate the desires of those who are aware of the rising obesity and diabetes and want to control their baneful influence on their lives. .
Meeta Walavalkar
Home bakers Opt for Organic Bakery The demand for healthy bakery products has also prompted several home bakers in India to opt for healthy organic ingredients. Chaitali Raizada, who started Taantraa Organic Handbaking in 2011, in Bengaluru, could be said to be among the first few organic bakers in the country. She claims that with the growing disposable incomes and lifestyle changes, consumers in the country are showing enthusiasm in bakery products that contain no pesticide, no chemical fertiliser, no antibiotics and no GMOs (genetically modified organisms). According to her, vegetarian, vegan and allergen-free bakery products are increasing in popularity in India but they still remained a miniscule part of India’s bakery market. She
June-July ’18
June-July Apr-May’18’18
Hammer Food & Beverage Business Review
27 41
B U S I N E S S
BAKERY REVIEW
Recipes for a Healthy Breakfast 1. Californian Breakfast Benedict Ingredients • 2 Thick slices of Brioche loaf • 1 Table spoon of avocado paste • 2 Eggs • 1 Whole tomato, sliced • 50 Gm of spinach • A pinch of nutmeg powder • 1 No. Phyllo pastry sheet • 100 Gm assorted seasonal fruits • 2 Table spoons of hollandaise sauce Method Toast the slices of brioche - and keep them warm Have a small pot of water boiling and break the egg to poach. Place the grilled tomato slices over brioche, assemble a tower with wilted spinach, with nutmeg, avocado paste & poached egg on top. Drizzle sufficient hollandaise sauce over and serve with fruit phyllo basket cup. 2. Spanish Omlette with Nachos Ingredients • 1 Spoon onion • 1 Spoon green pepper • Garlic: 3 cloves • 1 Spoon green onion-scallions • 1 Table spoon yellow and red paprika • 1 Table spoon boiled potato dices • 3 Eggs • Pepper and salt • 2 Spoons of pica de galo • 1 Table spoon guacamole • 1 Table spoon sour cream • Nachos: 10 nos Method Heat the frying pan first. Fry the onion, green pepper and garlic Add a little pepper and salt. Set the vegetables aside Use a potato as base. Diced potato and put it in the pan; add the eggs on top. Add the vegetables on top, like adding pizza toppings, and sprinkle a little pepper. Add tomato ketchup and tabasco. Add Parmesan cheese.
remembers being one of the first organic bakers in town. She recollects that there was only one organic store in the city, when she started the baking business, and she had to book her ingredients well in advance. Taantraa was among the first bakeries which introduced multigrain cakes with jaggery, or almond flour cakes. She claims that she is probably “the first in the world to bake a cake with moong dal, which remains
28
Put the lid on. If you don’t have time, flip it. If you have time keep it on the fire to let the cheese melt before flipping it over. Serve it on a plate. Top nachos with your hands and decorate with pica de galo, guacamole & sour cream on top. 3. Morning Greed Open sandwich, piled high with smashed mint peas, ricotta, smoked salmon caper berries & sour cream Ingredients • 1 Herb panini bread • 75 Gm mint peas mash • 30 Gm ricotta crumble • 2 Eggs scrambled thyme flavour • 4 Slices (45 gm) smoked salmon • Few caper berries • 2 Tspn sour cream Method Remove a thin layer of bread from top. Light toast and pile all the other components in an order of bread, peas mint mash, ricotta crumble and scrambled egg, smoked salmon topped with sour cream and garnished with caper berries. 4.Seafood Rock Filler Ingredients • Baked tart of mixed sea food served with phyllo fruit bowl • 1 No semi baked savoury tart shell • 75 Gm mixed sea food • 50 Gm morney sauce • Assorted herb and seasoning • 1 Sheet phyllo pastry Method Mix assorted sea food with morney sauce and assorted herbs. Pour it inside a semi baked savoury shell and bake till it gets golden colour from all sides. Serve it hot with phyllo cup fruit basket.
my signature bakes.” Taantraa specialises in allergy avoidance and diet specific bakes. Its products addresses a large spectrum of diets and dispositions including gluten allergy, nuts allergy, salicyclate allergy, diary allergy, diabetes, oil free living, flour free living, sugar-free living, paleo diet and the ketogenic diet. The ingredients Taantraa uses are mainly almond flour, millets, oats, nut meals and jaggery.
Courtesy: Executive Chef, Gopal Jha, Grand Mercure Bangalore “There was one child who had never eaten a cake till she had visited Taantraa and with us she had her first cake. And she was eight years! Now our cake is the only one she eats,” recalled Chaitali excitedly. Another Bengaluru-based organic bakery is Soul Bakers. Started by Meeta Walavalkar, this leading organic bakery in the city has changed the landscape of breakfast products market in Bengaluru, with enviable product
June-July ’18
BAKERY REVIEW
B U S I N E S S
portfolio and fan following. Having worked for over 15 years, and facilitating in building strong brands and products for India’s large telecom, FMCG and retail companies, has enabled Meeta to get into the mind of the consumers and catch the right pulse of the market. This has led her to make interesting market discoveries and product innovations that have helped her in carving out a niche. Soul Bakers specialises in breads from organic ingredients. They make cookies and cakes that do not have any artificial flavours. They choose bakes that have at least one intrinsic raw material that will provide sweetness to the product so that they cut on the sugar usage and keep it well within the healthy category. “For example, we make banana walnut cake. Banana is a natural sweetener and therefore we do not use as much sugar in this cake as compared to a regular cake. Similarly, we make oatmeal raisin cookies; in this, the raisin is a natural sweetener. In dates and walnut cookies, dates are the natural sweetener,” disclosed Meeta. Soul Bakers is perhaps the only bakery player in Bengaluru that makes breads with organic ingredients with an FSSAI certification, based on food safety standards at a national level. It also makes special breads for cancer patients. Meeta, who started this venture as a direct home delivery service, wants her products to be affordable. Thus she wants to dispel the notion that organic food are costly and unaffordable. This was one of the reasons why she reverted from retail to directto-home delivery model. She explains that retail margins, listing fees and returns from shelves, besides hiring sales staff, make the product comparatively costlier in the retail shops. Besides Bengaluru, Kolkata too has its share of talented organic home baker. Mallika Bhandari has started healthy, organic, and gluten-free bakery products in her bakery, Townhouse 10, since the last half-a-decade. This occurred to her after she visited Phuket Cleanse, a detox and wellness/fitness boot camp in Thailand. There she learnt about healthy desserts and gluten-free raw and vegan cuisine. She was stunned to learn that such a cuisine actually existed. “How could a dessert be prepared without butter, flour, white sugar, eggs or any fat?”, she wondered. On returning from Phuket, she tried to experiment and substituted unhealthy ingredients with healthier options. The baked goods that she produces now are devoid of artificial colour, flavour or preservatives, she claims. “We avoid use of white sugar, refined wheat flour and butter to produce delicious baked treats that are nutritionally rich,” she averred. “Obesity, diabetes, intolerance to lactose and gluten as well as gastro-intestinal disorders can be avoided by going organic,” she claimed. Organic elements can limit chemicals and toxins from entering your body. “At Townhouse 10, we use only certified organic products, which include jowar, sunflower oil, coconut oil, brown sugar, and honey among others. Even the frostings used are organic. We substitute the bad-for-you ingredients with healthier options to cater to many dietary needs and restrictions,” asserted Mallika. Sugar has become associated with obesity and diabetes. But with bakers now opting for sugar-free and organic ingredients, those with a sweet tooth can now indulge without worrying about their health. People of all generations still want to have and enjoy a ‘sweet treat’ throughout the day or week. This is especially true in India. Now, with organic baking being available, they can eat their cake and be on healthy diet too! n
June-July ’18
29
Breads Spruced with Health By Swarnendu Biswas
B
read is one of the oldest man made food products, whose usage by humankind dates much beyond the recorded history. There is indication that humankind used to have bread even 30,000 years ago, in fact much before they became civilised. One can find clear evidence of bread making during the beginning of Neolithic age that is around 10,000 BC. It is amazing that the role of bread is still very much widespread in our postmodern lives, and with the growth of nuclear families and the spread of fastpaced lifestyle in India, the application of breads has become more pronounced in the country’s eating habits.
Affordability and Convenience India’s association with breads is quite a long one. Indian breads like roti, chapatti, naan, khulcha, and parantha have been very much prevalent in our diets since ages and are integral part of north Indian cuisine. Puri and bhatura are deep-fried breads prevalent in north India. However, the western style breads, which we commonly refer to as breads in the popular terminology, and which we will refer to as ‘bread/s’ in the article
30
henceforth, begun gaining popularity in India since the beginning of the twentieth century, with the growth of industrialisation and the services sector in the country. Today breads and biscuits account for 82 percent of the total bakery production of India. Bread, which till now is being by and large regarded in urban India as a product for breakfast and snacks, has the potential to become a part of our lunch and dinner in the near future, largely because of its
convenience and affordability. It would not be wrong to say that bread is probably one of the cheapest ready-to-eat food in India. A loaf of regular bread costs just Rs.25-30 and from which the entire family can derive one time’s meal.
An Impressive Market Acco rd i n g t o a re s e a rc h re p o rt b y ValueNotes titled Bread Industry in India 2015-20, the bread industry in India was valued at Rs. 33 billion in FY 2015, and it grew at a CAGR of 9 percent over the last three years prior to FY 2015. ValueNotes estimated that the industry would be worth approximately Rs. 53 billion by FY 2020, by growing at a CAGR of 10 percent. Here it deserves a mention that ValueNotes is a leading market and competitive intelligence firm with global capabilities. Acco rd i n g to t h e re p o rt , g row i n g disposable incomes, changing lifestyles and preferences of consumers supported by an increase in the youth population, greater female work participation as well as a widening scope of the Indian retail market will drive India’s bread industry’s growth. “Latest trends witnessed in the industry reveal that companies manufacturing bread products are likely to increase
June-July ’18
H E A L T H
BAKERY REVIEW
their manufacturing capacities to expand their foothold in different regions. With a change in eating habits and preferences of consumers, the India’s bread industry is coming up with innovative products and flavours, and a variety of breads,” observed the report. The role of breads is expected to increase in the near future, in the Indian food services and food retail industry, especially in the Indian QSR business, as more and more people in India are having less and less time to cook elaborate meals, but at the same time they need some nutritious, filling, affordable and tasty food without much hassle. Bread with its applications in burgers, pizzas, and sandwich, is expected to play a crucial role to fulfill this growing market need for fast food in urban India.
Healthy Options However, the Indian bakery & confectionery industry must know which bread is healthy and which is not for catering to the demands of this health conscious age. The above-mentioned report by ValueNotes stated that the demand for brown and fruit breads was estimated to increase further in India due to an increasing
June-July ’18
urban consumer base and a rise in health awareness about nutritional food.
With Fruits and Nuts Breads spruced with fruits can also be delectable and as well as healthy options for bread lovers, which our bakeries and nutritionists can explore upon more vigourously. What about having mango breads in summer, to be complemented by apple breads in winter? In the rainy season, gorge on the pumpkin breads to heighten the pleasure of rains. In fact, the list of fruity permutations in bread can be quite long. Sweet potato pecan bread, blueberry bread, pineapple bread… the list can be overwhelming and mouth-watering indeed. The challenge of moisture content in fresh fruits can always be reduced by drying the fruits in an oven. Dry fruits like pistachios, raisins, and almonds in breads can also be among the delectably healthy options to explore in the market. Though specialty breads are likely to be costlier than regular breads, but there is a sizeable market for these gourmet bakery products in India, which doesn’t mind shelling more bucks for healthy options. According to a Pastry Chef, fruits and vegetable breads can
attract children, many of whom tend to be fussy eaters. There is no denying the fact that the humble bread of once upon a time has come quite a long way, and in today’s metropolitan India the premiunsation of breads is a perceptible trend in the Indian bakery industry. Though this trend is visible more in bakeries located across five-star properties of the country, or at high-end stand-alone or chain bakery retail outlets, but it is expected that this trend will slowly but surely become more mainstream in the Indian bakery industry, in the near future. n
31
F E A T U R E
BAKERY REVIEW
Sugar & Spice, and Success By Swarnendu Biswas With her disarming smile, Mini Yadav comes across as a savvy businesswoman. She is the Managing Director of the Gurugram-based Sugar & Spice India Pvt. Ltd., the 28-year-old company which deals in manufacturing and retailing of quality bakery & confectionary products. ”We began our journey of Sugar & Spice way back in 1989, with the launch of our Vasant Vihar outlet,” informed Mini. The expansion began with the take away outlet of Sugar & Spice at Khan Market, in 1991, which was followed by another outlet of the chain, at the M Block of GK-I, in 1992. Soon, Sugar & Spice found itself in the midst of a sweet success story. Here it deserves a mention that all of these above-mentioned upmarket localities are in Delhi.
The Growth Story “Today, we have nine exclusive outlets of Sugar & Spice. We also have five shop in shop outlets of the same brand, housed
within Le Marche retail chain,” informed the dynamic lady. All the Sugar & Spice stores are located in either Delhi or Gurugram. Out of these above-mentioned nine outlets, three serve as casual dining cafes. The casual dining cafes under the ambit of Sugar & Spice brand are located in SDA, Vasant Vihar, and within Vatika at Gurugram. Others are take away outlets. “The short-term vision of the company is to open 40 outlets across Delhi-NCR over the next three years,” proffered Mini. It is slightly surprising that in these close to three decades, the expansion of Sugar & Spice has not extended beyond Delhi and Gurugram. “We have not ventured beyond Delhi-NCR because of logistic limitations. We will have to set up an entire base kitchen all over again to serve beyond Delhi-NCR,” Mini reasoned. However, she maintains that her company would be eventually considering expansion beyond Delhi-NCR, “once we have further established our operations in Delhi NCR.” During 1989-1994 Sugar &Spice India Pvt. Ltd. had a tie-up with Oberoi, and the latter used to supply products to Sugar & Spice. “But since 1994, we are having our own production of bakery and confectionery products,” informed Mini. She informs that her company is having a state-of-the-art factory in Gurugram, which is spread across 10,000 sq.ft. There the production of Sugar & Spice takes place. “All our equipments in the factory are imported from Italy,” she asserted.
Quality with Affordability Th e p ro d u cts of S u g a r & S p i ce n ot only taste great, but the bakery and confectionery outlets of Sugar & Spice have a good many healthy bakery products. “Rye bread, ragi bread, multigrain bread, gluten-free bread, oat bran bread and high fibre bread are some of the healthy bread options with us,” averred Mini while adding
32
that their cakes are made with fresh cream and not with butter cream. I could gather that premium quality with affordability, and continual evolution are the USPs of Sugar & Spice. “Sugar & Spice has a very loyal customer base. We keep introducing new products in our ranges according to our customers’ and potential customers’ needs and preferences. The quality of our products is high but we have an affordable price range. We keep a very strict check on quality control, ensuring best possible quality is delivered at affordable prices.” averred Mini. “Chocolate donuts, moist chocolate cakes, black forest cakes, multi-grain breads, and tea time cakes are some of our many popular products on our inventory,” Mini affirmed. Presently, Sugar & Spice has 300 different products within its purview.
Prevailing Trends While discussing trends pervading through the fast evolving India’s bakery and confectionery industry, Mini opined that “International concepts are making a huge difference in India’s bakery and confectionery market.” This is perhaps because nowadays there are a great many people in our country who travel overseas and are exposed to global tastes and flavours.
June-July ’18
BAKERY REVIEW
“ Pa rt i c u l a r l y, m a n y of our upwardly mobile English educated segments of young generation are demanding international deserts like macron, cupcake, and cheesecake. Moreover, n o w a d a y s t h e re a re s i z e a b l e n u m b e rs o f people who don’t like to indulge in traditional bakery products anymore. They expect different and innovative bakery and confectionery products,” she observed. Moreover, she rightly analysed that there is a growing wave of health consciousness in the Indian society, which is reflected in the impressive demand for healthy bakery and confectionery products; products whose taste is not compromised.
Need Awareness and Innovation When asked to suggest some factors influencing the success for entrepreneurs entering or thinking of entering India’s bakery and confectionery market, she asserted that “Being abreast with the global trends prevailing in the bakery and confectionery industry, and being experimental and innovative will facilitate the entrepreneurs in this industry to succeed.”
The paucity of requisite raw materials is, according to her, one of the challenges for the players in India’s bakery and confectionery industry. While talking of her future projects, Mini disclosed that Sugar & Spice was thinking of starting in-house baking facility at its Khan Market outlet. This measure is likely to generate further interest among her clientele and potential clientele, which in turn can enhance the footfall at and revenues of the concerned outlet. n
June-July ’18
33
F O C U S
BAKERY REVIEW
Tackling Mould and Bacterial Infestation in Bakeries By Rudolf Strätker
M
ould in baked products is one of the facets in which food safety is being compromised. Mould consists of multi-cell microorganisms (in contrast to most single-cell bacteria). It multiplies through the formation of spores. Mould and its spores are everywhere in the environment: in the air, on living and non-living materials, and therefore also on food. Mould is a fungus, which is widespread throughout nature. Contamination with mould spores can take place through raw materials, room air, machinery and tools, as well as through personnel.
The Menace of Mould Some types of mould can settle on food, which can lead to its spoilage. Individual types of mould prefer different nutrient substrates. Generally, only a few types of mould are characteristic of the spoilage of a specific group of foodstuff. . Other types of mould are used specifically for the purpose of enhancement, e.g. in the production of cheese. Infestation of foodstuff occurs through direct contact or through spores present
34
in the air. Mould infestation is initially only visible under a microscope. First of all, the spores germinate on a suitable (damp) breeding ground (e.g. bakery products) and develop a widespread, invisible mesh of threads (Myzel) in this product. It is only later that visible tube-like structures form on the surface – the spore carriers (mould layer), on the ends of which new spores are formed. Mould infestation can cause mycoallergies in skin, and respiratory tracts as a result of breathing in spores. It can also cause acute and chronic mycotoxicosis. Some types of mould can form poisons (mycotoxins). A lot of mycotoxins are dangerous and damaging to health. The extremely poisonous aflatoxins are particularly notorious. Acute symptoms of mould infestation can manifest themselves in the form of organ damage (liver, kidneys, skin and mucosa), damage to the central nervous system, and impairment of the immune system. Toxins from mould infestation that do not trigger any acute symptoms of disease may have carcinogenic characteristics and can cause genetic defects or deformities in embryos. That is why bakery products which have become visibly mould infested must
be thrown away completely. However, in order to prevent distribution of the spores throughout the environment, disposal of these mould infested products must take place carefully (without sudden movements or throwing away vigorously). Adherence to hygiene measures during all phases of production and storage of baked goods should be the method of choice in order to minimise the attacks of mould. Here it deserves a mention that the acetic acid that is formed during sourdough leavening has a slight mould fungus-restricting effect. During dough prepration, addition of the preservatives sorbic or propionic acid, in compliance with the food law of the country, is a means to prevent mould infestation. During baking process, opting for sealed, firm bread crust is an option to prevent mould infestation. During storage and packing of bakery operations, rapid cooling of baked products in atmospheres with lowest possible level of bacteria; cool and dry storage; thermal pasteurisation of cut bread in sealed packages; controlled atmosphere (CA) packaging with CO2 or a mixture of CO2 and nitrogen, in gas-tight foil are pragmatic
June-July ’18
F O C U S
BAKERY REVIEW
Personal Hygiene is Must
measures to check mould infestation. Maintaining the equipments in spic and span condition is another of the factors which can contribute towards prevention of mould infestation. Regular thorough cleaning; disinfection of machineries and operating premises if needed, is required. Regular cleaning and maintenance of ceilings and ceiling attachments such as lighting fixtures, pipelines, etc. is also needed. Mould fungus-restricting (non-toxic) ceiling and wall paint, filter and dust separation in ventilation systems, filter and ventilation duct cleaning at regular intervals are also required. Mouldy baked products should be segregated outside of production and sales premises.
The Bacterial Attack Besides mould infestation on baked products, there is also bacterial infestation on baked products. They can occur through Bacillus species, in particular through Bacillus subtilis infection. Bacterial infection can be s p re a d f u rt h e r by t h e u s e of infected residual dough (and bread), and through inadequate cleaning of dough machinery. The vegetative (living) cells of Bacillus subtilis are killed by the heat of the baking oven; the spores, however, survive
June-July ’18
temperatures of up to 130°C. The baking process only achieves core temperatures between 95-98°centigarde. The spores continue to germinate in the baked products’ crumbs. Rapid reproduction takes place under favourable conditions (damp and warm). Growth of bacterial spores in the baked products’ crumbs takes place at 16 °C(pH > 5.5) and their optimum reproduction is during 28 – 40°C9(pH ≥ 6.0). The bacterial infestation of baked products generally goes through four stages. In the stage 1, we find slightly bitter taste to the crumb with sweet, fruity smell. In the second stage the crumb is yellow coloured and decomposed, with an unpleasant smell, in the third stage we find a red-brown, greasy crumb, emanating a disgusting smell, and in the fourth stage, the crumb collapses and can be pulled apart into fine, spider’s weblike shiny threads. The bacterial infestation in baked products mainly affects wheat breads, breads with sugar and fat content, e.g. toast breads, in unleavened b a k e r y products, particularly those with a l a rg e d i a m ete r, wheat/rye mixed breads, and in yeast and baking powder cakes, particularly those with a low sugar and high water content.
Maintaining of personal hygiene of personnel facilitates in preventing infestation in bakery operations. All employees working in a bakery unit should pay attention to their general bodily cleanliness. Long hair of the personnel must be plaited into a pigtail or pinned up. No jewellery is to be worn; no visible piercings and no bracelets are to be worn in the work area. Disposable gloves and a face mask must be worn in the packing area. Prior to commencement of work and upon completion of work, after every visit to the toilet, and after every work break administering of hand washing and disinfection is required. Moreover, the washing lotion and hand cream must come from a dispenser; the use of pots/jars is not permitted, only clean towels may be used, and the workers’ hands must be dried thoroughly. Work uniform may only be worn on the work premises, and clothing of the personnel engaged in bakery operations is to be changed immediately if it goes dirty.
One of the types of bacterial spoilage of bakery products takes place through rope bacteria. The rope bacteria cause an increased enzymatic decomposition through amylases and proteases. A rise in rope bacteria in bread has been observed during the recent years. Vomiting, diarrhoea, stomach cramps, headache and sweating are the symptoms which can happen after the consumption of rope bacteria infested bread. Dough acidification is a means of co m b at i n g ro p e b a cte r i a i n b a ke ry operations. Addition of baking agents against rope spoilage (including acetic acid and its salts), baking products thoroughly, rapid cooling of baked products, appropriate storage of baked goods, regular washing down of work materials with acetic acid additive are some of the other ways of combating rope bacteria in bakery operations. The author is the MD of König Laminiertechnik GmbH. He is a Food Technologist with 35 years experience in bakery technology.
35
BAKERY REVIEW
In the recent past, Bakery Review had an interesting interaction with Rehana Parveen, the Pastry Chef, The St.Regis Mumbai. In her present tenure, she is handling a team of 22 in the hotel’s pastry and bakery sections, which she is heading. Earlier she has had worked with Pullman, Dubai, The Westin Pune Koregaon Park, Holiday Inn Resort Goa. Menu design and engineering, detailed analytical skills, time, money and manpower management, training, mentoring and team building are some of her professional strengths. The interaction provided many new insights on the nature and prevailing trends in India’s bakery and confectionery industry. The excerpts of the interview follow: 36
Pushing Her Creative Boundaries What induced you to take up baking and pastry making as a profession? I became Pastry Chef by an accident rather than by choice. From there on I got hooked to pastry making and bakery because of their scientific and artistic dimensions. I find work in this realm to be therapeutic for me.
Briefly describe the creative joys and challenges of your career. What is/are the aspect/s you enjoy the most in your present job? The biggest creative joy in my profession comes when after many failures the dish turns into a real success; reflecting my passion, philosophy and journey in the process. The freedom to push the scientific and artistic boundaries of cooking, without which evolution in this field is not possible, is the biggest perk in my current job.
What are the ongoing trends in India’s bakery and confectionery industry? Kindly briefly elaborate on them During the recent times, India has seen
a sharp upward trajectory, as far as its catching up with the rest of the world in bakery and confectionery products goes. Some of the recent trends in India’s bakery and confectionery industry are innovative and bold flavour pairing, local produce being increasingly recognised and celebrated, growing demand for healthy options, emergence of fusion dishes with quirky ingredients’ combination from all corners of the world.
Name some of the healthy bakery products (such as glutenfree breads, whole wheat breads, multi-grain cakes, etc.) in the portfolio of the bakery and confectionery unit of The St. Regis Mumbai. What is your take on the growing demand for healthy bakery products in India’s bakery and confectionery industry? At The St. Regis Mumbai, we do many healthy bakery products like Berry Oat Muffins, Whole Wheat Croissants, all sorts of gluten-free bakery products which include gluten-free breads, gluten-free burger buns, gluten-free loafs, etc. We also do products based on seasonal vegetables,
June-July ’18
P R O F I L E
BAKERY REVIEW
which include pumpkin rolls, zucchini rolls, etc., sugar-free desserts, low fat desserts, use of spelt in different breads, use of probiotics in desserts. I think the millennial generation, many of whom are well travelled and are very conscious of what they eat, are driving the demand growth for healthy bakery and confectionery products in India and will continue to do so.
Name two-three of your most popular products in your current tenure Designer cakes, Lemon Tart with Assorted Berries, Pumpkin Pie, croissants and baguettes are very popular here.
Do you produce customised cakes at The St. Regis Mumbai? If yes, kindly name some of the innovative designs/themes you have introduced during the last one year. How do you gauge the market for customised or designer cakes in India? Is their demand in India only limited to the upper echelons of metro cities
of India, or is their demand fast percolating to middle classes of India, and also to the tier-II and tier-III cities of the country? Kindly elaborate Yes, we do customised cakes a lot of times. We have been asked to make cakes simulating a lawn tennis court, Disneyland, Cinderella, fancy cars, bikes, cigar and many other ideas/objects. Wedding cakes are in huge demand with us. There is definitely a huge market for designer/cutomised cakes in India. As of now, the demand for fancy designer/ customised cakes in India involving costly ingredients, are somewhat limited to the metros and other tier- I cities. Gradually, but for sure, customers in both tier-II & tier-III cities of the country would be exploring for designer cakes for special occasions in increased frequency. However, in this regard availability of requisite ingredients and skilled manpower to produce and meet guests’ expectations in tier-II & tier-III cities of India are of concern.
According to you, what are the challenges and lacunae in
India’s bakery and confectionery industry, which are impeding its growth potential? There are few major obstacles which are slowing down the growth of India’s bakery and confectionery industry. They are economies of scale, paucity of robust quality supply chain, paucity of skilled manpower, and import restrictions.
Kindly suggest some pragmatic steps, which can give an impetus to the growth of India’s bakery and confectionery industry in the near future, and take it to international levels There are a number of steps which can give India’s bakery and confectionery industry an impetus and give tough competition to top international bakery markets. In my opinion, the important ones among them are relaxing import norms, giving more encouragement to domestic a n d i nte r n at i o n a l q u a l i ty e q u i p m e nt market which would facilitate production at large scale, bolstering of R&D facilities, and more availability of skilled manpower.
Infinite possibilities
AT THE CENTRE OF YOUR UNIVERSE! Endlessly unique. A whole galaxy of variety, with your success written in the stars.
All the stars of the trade for top-level networking
All the world-class experiences such as the World Championship of Bakers and Confectioners and iba.OKTOBERFEST
June-July ’18
All the innovations from raw materials and technologies to the finished product
All the latest developments live with entire production lines and equipment for artisan businesses
THE WORLD’S LEADING TRADE FAIR FOR BAKERY, CONFECTIONERY AND37 SNACKS
P R O D U C T
BAKERY REVIEW
The Essential Fruit
W
ood apple, which is known as bael in Hindi, is a fruit enriched with health benefits. Its tree also has religious significance in India. Wood apple, whose scientific name is Aegle marmelos, is a fruit borne by the wood apple tree, whose leaves are used in worship of Lord Shiva. The tree is native to Indian subcontinent and South-east Asia. Wood apple is a green to golden coloured fruit with a hard shell and a soft orange coloured pulp, with a lot of seeds and fibre. The fruit tastes like a mixture of papaya, mango and lime with a slight bitter aftertaste. It is a seasonal fruit found in summers, usually during the month of May to July, mainly across the Indian subcontinent and South-east Asia. It is found across India in lower Himalayas, Uttar Pradesh, Bihar, Orissa, Madhya Pradesh, Andhra Pradesh, Maharashtra, West Bengal, Haryana and Punjab. This fruit is also found in Sri Lanka, Thailand, Malaysia, Indonesia, Egypt and the Caribbean Islands.
wood apple has been very much limited. It is mainly used in making sherbet or else used as a medicine, whereas this amazing fruit can be used in many more creative ways. Wood apple has largely been an ignored fruit in India although it has a lot of health benefits. It helps in prevention and cure of many diseases.
Healthy Benefits However, in ancient India, wood apple was not an ignored fruit, like it is in contemporary post-modern India. It was used in ancient times to cure fractured bones; a mixture of dried bael with turmeric and ghee was applied over the affected part of the body to cure and treat fractures. Wood apple is an inexpensive and highly nutritious fruit with high amounts of fibre, carbohydrates, potassium and
vitamin B1 and B2. Diseases such as asthma, bronchitis and jaundice can be tackled by the consumption of wood apple. This panacea of a fruit can cure gastric ulcers as well as prevent heart diseases. Eating of bael on a regular basis can help fight gastric ulcers as it contains phenolic co m p o un d s w h i ch h ave a nt i ox i d a nt properties. Phenolic compounds also fight against cancer causing cells. Inflammations can be cured by applying the extract of wood apple over the inflamed region. Furthermore, bael oil can alleviate respiratory disorders like asthma and cold. Besides all these, regular consumption of wood apple keeps the digestive system s t ro n g by re m ov i n g tox i n s f ro m t h e intestines. It also controls blood sugar and is rich in laxatives. If included in the diet, wood apple will facilitate to keep the doctor
Limited Usage in India In the hot scorching summers of India, cool or chilled wood apple juice can come across as a refreshing beverage. In fact, that is the most common usage of this delicious fruit in India. It is usually sold as a refreshing drink by street vendors across north India, who call it as bael sherbet. In some parts of Punjab the dried bael powder is used in making bael panjiri. Generally, in India the use of bael or
38
June-July ’18
P R O D U C T
BAKERY REVIEW
away from home. Wood apple also helps in boosting energy levels in the body. However excessive consumption of wood apple is not good for the stomach as it may cause constipation. The fruit should also be avoided by women during pregnancy.
Some Culinary Applications Incorporating wood apple in some modern dishes can help in enhancing the popularity of this nutrient rich fruit as an ingredient, across India’s evolving food retail and food service industry, which include India’s bakery and confectionery industry. In fact,
June-July ’18
in the bakery and confectionery industry, wood apple can have several interesting applications. We can see from the recipes in the next page that bael or wood apple can be used to make cakes, tart and jelly. Few points are to be considered while selecting the right type of wood apple for use in recipes. The wood apple should be round in shape, should have smooth surface without any marks or cracks, and should have a thin rind with a straw yellow colour. One has to break open the hard shell using the back of a knife or a hammer and break it open into two halves. Now scoop out the orange coloured pulp, along with the seeds and fibrous material. Combine with a little amount of water and pass it through a strainer to separate the pulp from the seeds and thick fibre. The pulp can be used in various recipes, and can last up to a week if kept under refrigeration. Th e b e l ow - m e nt i o n e d re c i p es fo r the dishes are created considering the religious nature of this fruit, which makes all the recipes 100 percent vegetarian. The right blend of ingredients eliminates the bitter aftertaste of bael and makes the dishes very well-balanced. n
About the Authors:
Sandip Vasudev Madkaikar is the Head of the Department, Chitkara School of Hospitality, Chitkara University, Chandigarh — Patiala National Highway, Patiala — 140401
Santosh Malkoti is the Assistant Professor, Chitkara School of Hospitality, Chitkara University, Chandigarh — Patiala National Highway, Patiala — 140401
39
P R O D U C T
BAKERY REVIEW
Recipes Bael Jelly Ingredients Quantity Wood apple (bael fruit) pulp 60 gm Water 500 ml Sugar 100 gm Agar Agar 05 gm For Garnish White Sesame Seeds 01 gm Mint Sprigs 02 nos. Serves: 08 Time Required: 15 minutes + Chilling Time Method of Preparation: I. Cut open the wood apple into halves, scoop out the pulp and pass through a strainer, to obtain a smooth pulp. II. Boil water with sugar and wood apple pulp. Dilute agar agar powder in water and add to the boiling mixture to thicken the contents. III. Pour in a dish, and allow to cool. Set to chill in a refrigerator. IV. Cut into individual pieces. Serve with a garnish of sesame seeds and mint sprigs. V. Serving instructions: Serve chilled.
Bael Curd Tart Ingredients Quantity For Short Crust Sweet Paste Unsalted Butter (Chilled) 120 gm Flour 120 gm Icing Sugar 60 gm Bael Pulp 60 gm For the Bael Curd Butter 100 ml Castor Sugar 100 gm Lime Juice 30 ml Bael Pulp 60 gm Serves: 16 Tart Shells Time Required: 15 minutes + Chilling Time + Baking Time Method of Preparation: I. For the sweet paste: Mix flour with chilled butter followed by the icing sugar, and wood apple pulp. Combine together to form a sweet paste dough. Refrigerate for 30 minutes. II. Grease tart shells with butter; spread the sweet paste in the tart shell and blind bake for 20 minutes. III. For the bael curd: Cook butter, sugar, lime juice and wood apple pulp over a double boiler until thick. Allow to cool and later set in the refrigerator for 25 minutes. IV. Fill the cooled tart shells with bael curd and serve cold with a garnish of mint sprig and dusting of icing sugar.
Bael Mousse with Coffee Ingredients Bael Pulp
40
Quantity 60 gm
Condensed Milk 30 gm Whipped Cream 200 ml Instant Coffee 6 gm Serves: 04 Time Required: 10 minutes + Chilling Time Method of Preparation: I. Combine wood apple pulp and condensed milk together using a spatula and refrigerate. II. Whip the cream to a stiff peak, and fold in with the pulp mixture and 5gm instant coffee. III. Pipe into a clean, halved shell of the wood apple. And garnish with mint sprig and dust of coffee. IV. Serve chilled
Bael and Almond Cake Ingredients Quantity Butter 100 gm Castor Sugar 100 gm Almond Flour 100 gm Refined Flour 50 gm Baking Powder 10 gm Milk 100 ml Lime Zest 05 gm Bael Pulp 100 gm For the Syrup Grain Sugar 50 gm Water 100 ml Bael Pulp 50 gm Serves: 08 Time Required: 15 minutes + 20 minutes Baking Time Method of Preparation: I. Cream butter and sugar until fluffy. II. Fold in almond flour with refined flour and baking powder. III. Prepare the cake batter by incorporating milk and pulp mixture slowly, add lime zest and bake in a greased mould at 180 degree celsius for 25 minutes. IV. Let the cake cool, pour hot syrup over the cake and serve warm with dusting of icing sugar and mint sprig.
Bael Slush
Ingredients Quantity Bael Pulp 200 gm Ice Cubes 200 gm Castor Sugar 75 gm Serves: 08 Time Required: 05 Minutes Method of Preparation: I. Grind ice cubes and the castor sugar together. II. Add wood apple pulp to the ice mixture and blend until smooth. III. Churn freeze occasionally. Serve immediately with a garnish of mint sprig.
June-July ’18
June-July ’18
41
H Y G I E N E
BAKERY REVIEW
Facilitating Hygiene in Food Production Chain It is extremely important that eateries get their food and beverage products only from reputed and registered suppliers and institute a system of regular inspection to facilitate that the supplied products are of consistently high quality By Jyotismita Sharma
T
he food passes through several stages before it reaches the dining table. The risk of contamination arises in various stages of journey of food from farm to fork – be it production, processing, distribution or preparation. People involved in each of these processes have great responsibilities in ensuring the safety of the food because contamination can occur at any stage of the production chain. For example, in the production process itself, use of contaminated water for irrigation can lead to contaminated fruits and vegetables. Similarly, in the processing stage, use of contaminated water or ice for cleaning fruits and vegetables can help the contamination spread among those fruits and vegetables. In the distribution stage too, contamination can occur through various means. For example, if a truck is loaded with fresh produce without carrying out the necessary sanitisation process, especially if it was previously used for transporting animal products. Then in that case, the chances of the fresh produce getting contaminated cannot be denied. In the preparation of food too, the lack of personal hygiene on the part of a worker can lead to contamination of food served on the dining table. For instance, take the case of a sick employee showing up at work or handling food at a kitchen without washing hands after using toilet. Then in that case, the risk of the worker spreading germs to the food increases substantially. Therefore, it is only prudent that the various checks and balances at every stage of the farm to fork chain of food and beverages are being strictly followed by the concerned food handlers and managers. But in India, it is not very uncommon to see such
42
responsibilities going for a toss. This often is a result of callous disregard for food safety regulations. But there are also instances too when food business operators, guided by motives of earning extra profits, do the unthinkable; they deliberately put the health of their consumers at risk by supplying rotten products. Sadly, this unthinkable thing is not that uncommon in India.
The Case of Dead Meat Racket How else could anyone describe the workings of the dead meat racket that sold their ill gotten products to restaurants in West Bengal? The busting of this racket in late April shocked the nation and rightly kept the authorities on their toes. It was due to the alacrity of the locales in the Budge Budge area of South 24 Parganas district of West Bengal that the police first came to know about the illicit meat trade. After noticing transportation of meat extracted from animal carcasses, which had been disposed in a dump yard, they caught hold of two men involved in the act. This snowballed the investigation, and eventually police unearthed the working of the whole racket. The police arrested the alleged kingpin of the racket in early May. The group allegedly sold meat of dead animals collected from various dumping grounds in the c i t y. T h ey, a c c o rd i n g to re p o rts , p ro cess e d the flesh of carcasses before supplying them to eateries in the city and the neighbouring areas. The findings triggered
panic among consumers and led to a dip in the demand for meat-based items in eateries across Kolkata, thereby forcing the West Bengal government to set up a special investigation team to probe the racket. According to a report in The Indian Express on 5th July, the Consumer Affairs Department in West Bengal initiated a suo motu case against 36 outlets in Kolkata, North and South 24 Parganas for supplying rotten meat, two months after the racket came to light. This dead meat racket set the Kolkata Municipal Corporation on an overdrive to check the quality of meat being used across eateries in the city. What this incident brought to light was that illicit meat traders were on the prowl to supply their ill-gotten products to unsuspecting eateries. And who knows, there could still be many such unscrupulous traders, probably spread across our country, who are yet to come under the radar of the investigating authorities. Therefore, it is extremely important that eateries get their food and beverage products only from reputed and registered suppliers. In fact, the Food Safety and
June-July ’18
BAKERY REVIEW
Standards Authority of India (FSSAI) requires that the food business operators like manufacturers, people involved in storage of food, transporters, retailers, marketers, distributors, etc. need to take a license from the relevant state authority. The food and beverage managers of eateries must also institute a system for regular inspection of the quality of the supplied food and beverages, besides ensuring that the storage system and the preparation stage do not contribute to the contamination of food and beverages. It goes without saying that the primary responsibility of ensuring the safety of the supplied food and beverage products rest on the food and beverage industry, which needs to follow the hygiene standards set by the country's food safety regulator. But one common factor that is essential to keep food and beverages safe in every stage of the journey from farm to fork is giving the workers adequate training to follow the safety rules. Without training and supervision of workers, all efforts to maintain hygiene in the food service and food retail industry may go in vain. n
June-July ’18
H Y G I E N E
Best Practices in Transportation of Meat and Meat Products According to the Food Safety and Standards Authority of India's ‘Guidance Document’ on Food Safety Management System (FSMS), published in February 2018, the following steps are necessary to keep the hygiene of meat and meat products during transportation. • While loading in the refrigerated containers, the temperature in the container has to be brought to -12 degrees Celsius (precooling) so that there is no thawing of the frozen meat cartons while they are loaded. However, in case of chilled products, precooling temperature shall be at or below 4 degrees Celsius. • The containers have to be clean and disinfected before loading. • After loading, containers should be sealed and taken to destination/s either by rail/road. The temperature should be maintained and monitored at or below -18 degrees Celsius for frozen and at or below 4 degrees Celsius for chilled/fresh products at all times. • Conveyances and/or containers used for transportation shall be kept clean and maintained in good repair condition to protect meat from contamination and shall be designed and constructed to permit adequate cleaning and/or disinfection. • Meat and meat products in conveyances and/or containers are to be so placed and protected as to minimise the risk of contamination. • Unpacked fresh / chilled / frozen meat shall not be transported with other food products to avoid cross-contamination. • Where conveyances and/or containers are used for transporting anything in addition to foodstuff or for transporting different food products at the same time, there shall be, wherever necessary, effective separation of products to prevent cross-contamination. • Where conveyances and/or containers are used for transportation of anything other than foodstuff or for transporting different food products, there shall be effective cleaning between loads to avoid risk of contamination. • Fresh poultry meat meant for immediate sale need not be stored in cool conditions. It can be transported in suitable hygienic and sanitary condition in clean containers with covers, to the retail shops/selling units with adequate precautions to ensure that no contamination or deterioration takes place.
43
O P E R A T I O N S
BAKERY REVIEW
Preventing Occupational Hazards for Bakers Working in a bakery poses several potential health challenges, but disseminating the information about the dangers and putting in place the right infrastructure and precautionary measures can help eliminate many of them By Jyotismita Sharma
C
onvenient it might be to overlook for some, but the crunchy cookies and other delightful delicacies that bakeries bring out for our breakfast, lunch and dinner, and the occasional bites in between, are the results of some sweet imaginations, and some not-so-sweet hard work, which sometimes can even foray into the danger zone. In the absence of proper infrastructure and training, long-term work in bakeries may lead to an increased risk of some diseases, including asthma and allergies. And for furnishing your morning pieces of fresh bread and sumptuous rolls, some employees in the bakeries also work at odd hours that may cause over exertion and fatigue. Moreover, bakers work with hot equipments and sharp tools, which may make them prone to such accidents as burns, cuts, etc. So the employees in bakeries should be aware of the dangers associated with their occupation and be given the right training to avoid the hazards. Of course, the effective training and awareness building exercises among workers in bakeries must be bolstered with adequate infrastructural support.
Health Challenges for Bakers To better understand the health challenges that the workers in a bakery may face, it could be important to revisit what the job per se entails. In an everyday situation, a worker in a bakery has to mix flour, salt, yeasts, spices, sugar, and other ingredients
44
to prepare dough, batter, fillings, etc., which are then baked in ovens to turn them into bread, cakes, rolls, etc. A simplistic and incomplete description like this does not make the job of a baker look that demanding apparently. But what is apparent is often not true. The real situation for those who have to work every day in the production unit of a bakery could be challenging, and if proper precautions are not taken, the workers can also be susceptible to health hazards. This is true especially in the light of the fact that scientists have found exposure to flour as one of the most important causes of occupational asthma and other respiratory problems, and also of skin diseases. Dry flour also presents a perennial hazard of fire and dust explosion. Experts point out that cigarette lighting in such an environment
may be extremely dangerous. The risk of fire may also arise from other sources such as fuels. Moreover, the high temperatures and the high levels of relative humidity in which workers in a bakery generally have to operate may cause fatigue and thermal exhaustion. The risk of meeting with accidents such as cuts as a result of handling sharp tools or that of falls due to the slippery floors or the risk of having back pain as a result of carrying heavy loads can also hardly be over emphasised. As bakery workers are unlikely to avoid working with boiling water, hot oil, and hot ingredients, here it deserves a mention that accidental spilling of such ingredients can cause scalding on body parts. Bakery workers are also exposed to many spices and this is hardly good for their health as such exposure may lead to
June-July ’18
BAKERY REVIEW
O P E R A T I O N S
chronic conjunctivitis and chronic rhinitis (persistent stuffy nose). Prolonged exposure to them may result in respiratory infections, particularly chronic bronchitis, and sometimes even bronchial asthma may develop through their prolonged exposure. Allergic skin diseases due to exposure to spices are also not uncommon. Use of defective equipment in a bakery may also pose serious health risks, especially in the long-run. Defective microwave ovens may lead to radiation leakage. Prolonged exposure to infrared radiation may also increase the risk of developing cataracts. According to the International Labour Organisation’s ‘International Hazard Datasheets on Occupation’, some of the health burden of working in a bakery may include: • Mechanical and electrical injuries during work with conveyors, mechanised equipments used for mixing ingredients to make dough, and baking processes; • The risk of electric shock as a result of defective electrical equipment and installations, especially hand-held tools; • The risk of dental caries as a result of exposure to sugar dust; • Exposure to carbon dioxide: In mechanised bakeries, dough which is in an active state of fermentation may give off dangerous amounts of carbon dioxide; • Exposure to carbon monoxide, combustion products and fuel vapours: Firing equipment which is badly adjusted or has insufficient draw, or defective chimneys may lead to the accumulation of unburned fuel vapours or gases or of combustion products, including carbon monoxide, which may cause intoxication or asphyxia;
June-July ’18
45
O P E R A T I O N S
• E x p o s u re t o f u n g i a n d y e a s t : H y p e rs e n s i t i v i ty re a ct i o n s a n d s k i n infections may be caused due to fungal antigens inhaled with dusts during the work time — these usually involve pneumonitis with asthmatic symptoms; • Exposure to parasites: Vanilla flour and coconut flour may be infested with cereal parasites, which cause lesions and ‘grain itch;’ • Exposure to molds: Bakers may suffer from allergic skin conditions caused by molds such as Aspergillus glaucus and Penicillium glaucum, which develop in stored flour; • Presence of rodents and insects may result in bites and infectious diseases; • Continuous repetitive movements, awkward postures (e.g., sitting or standing for long hours), and excessive efforts (especially during lifting and moving of sacks and heavy loads) may result in cumulative trauma disorders; • Handling of heavy loads may cause acute disorders, especially back pain and lesions of intervertebral discs.
Preventive Measures Although the health risks associated with working in a bakery are many, proper infrastructure and a little precaution can go a long way in minimising those health challenges. For example, regular vacuum cleaning of floors and other surfaces may help prevent falls at the workplace due to slippery floors. Ensuring proper ventilation t h ro u g h i n s ta l l at i o n of t h e re q u i re d equipment can result in good indoor air quality that can again help in preventing air contamination and heat stress among the workers. Exhaust ventilation can prevent formation of dust (dry flour) clouds.
46
BAKERY REVIEW
Exposure to Talc May Cause Lung Inflammation
Talc, a substance commonly used in a number of manufacturing processes, including the food processing industry, is a health hazard and exposure to it should be closely monitored, say researchers. There is insufficient awareness of the risks to health caused by the inhalation of talc, said Dr. Jos Rooijackers, a pulmonologist from the Netherlands Expertise Centre for Occupational Respiratory Diseases (NECORD), who presented his findings to the European Respiratory Society’s (ERS) International Congress in September 2015. The researchers studied workers in a chocolate products factory where talc (hydrated magnesium silicate) was used regularly in the manufacturing process, and in which at least one worker had already been diagnosed with the pulmonary disease named talcosis, where the inhalation of talc causes inflammation in the lungs. Damage is progressive with ongoing exposure and may lead to lung fibrosis and respiratory failure. “Although talcosis is a well-known health affect of talc inhalation in such industries as mining, the risk was not recognised by the company, since talc is considered to be a harmless food additive and as safe overall,” Rooijackers said. “As soon as an employee was diagnosed with talcosis caused by occupational exposure, the company became concerned about the health risks to its employees posed by talc use,” Rooijackers observed. The researchers analysed individual exposure among all those workers who were in regular contact with talcum dust. The 111 workers who had the highest exposure were asked to complete a questionnaire on their occupational history and respiratory symptoms. Based on their estimated cumulative exposure, 18 workers were referred for a high resolution CT scan of the thorax. At least one, and possibly two workers out of the 18, was/were found to have talcosis. Following the researchers’ work, the company implemented effective control measures aimed at limiting their workers’ exposure to talc. But the fact remains that many industries use talc in the manufacturing process. In food, it is minerally inert and passes through the body without being digested. It is therefore used for a carrier for food colouring and as a separating agent in, for example, sweet goods, bakery, rice, powdered dried food, seasonings, cheese, sausage skins, and table salt. In addition to talc, the researchers said, inhalation of other food additives as well as flavours and enzymes may be an as yet unidentified respiratory hazard in the food industry, and it is important that this should be studied and quantified. “The health effects of occupational exposure to dust, gases and vapours are not well recognised by health professionals and neglected by public authorities and employers, reinforced by a conflict of interest; leading to missed diagnoses and a high burden of disease, thus putting employees in danger,” Rooijackers analysed.
As defective equipment could be sources of health hazards, not using them or replacing them with new ones could put an end to hazards linked to such defective equipments. So it is very important to check microwave ovens for radiation leakage and repair or replace it/them if needed. Bakery workers could also wear a respirator to avoid inhalation of dust or aerosols. Pestcontrol measures at workplace and its surroundings can also help alleviate some
of the problems that bakers in our country face on a daily basis. However, all these measures may go in vain if workers are not properly trained to handle the bakery equipments and if precautions that one should observe to avoid the risks of fire or other emergency situations are not put in place. For example, careless exposure to hot trays, grills and ovens or touching their hot surfaces without adequate protection can cause burn among the bakery workers. It is, therefore, necessary for the bakery workers to handle hot trays and pots with heat resistant gloves. Learning and using safe lifting and moving techniques for heavy loads can easily help avert bodily pains. It is also important for bakery workers to maintain high levels of personal hygiene. A lot of the responsibility to ensure safety of the workers falls on the employers, and this is not only because of the fact that healthy and well-trained employees can cut absenteeism and increase profitability, but also because the entrepreneurs have ‘a duty of care’ to make sure the safety and welfare of their workers do not get compromised while at work.
June-July ’18
June-July ’18
47
P R O D U C T
P R E V I E W
BAKERY REVIEW
BAKERY INGREDIENTS
IGLOO – SOFT ICE CREAM TWIN FLAVOUR
KPL International offers a broad range of products for bakery industry, ranging from high quality and esteemed suppliers like Solvay, MGC, etc. The company caters to its customers by offering customised products as per their needs. It has established joint ventures, exclusive representation, distribution and business development for products focused at emerging markets. The company has warehouses pan-India offering strong supply chain to its customers in an effective manner. KPL’s range of products includes Solvay Bicar(R) Food Grade, which is globally approved and widely appreciated. Bicar® food is mainly used as a raising agent for baked goods. It is available in an extensive range of particle sizes for a wide variety of uses and is recognised as leavening agent of choice among professionals, home bakers and biscuit producers. Other product for shelf life enhancement by the company is Oxygen Absorber. It controls pest infestation, mold growth, rancidity caused due to fat oxidation, etc. Oxygen Absorbers are used in various applications such as bakery, snacks, fruit & vegetables, nutraceuticals, sauces, seasonings & condiments, dairy, etc. and are available in sachets and pouches. KPL also offers phosphates & non phosphates from Budenheim to seafood processing industry. With its ISO 9001 quality certification and its process specialisation in marketing, distribution and sourcing, KPL represents 35 global giants and over 3000 customers that includes finest Indian business houses. KPL International Ltd. info@kplintl.com
Hindustan Refrigeration has introduced IGLOO MODEL – OPF 3036, with a unique evaporation cooling technique and a digital control system. The machine is fitted with an electronic temperature and consistency control system & the hardness level of the ice cream can directly be chosen from the panel. The machine has a capacity of 36 Ltrs. / hr. and which means that it can serve a continuous stream of customers. The machine does not require an air pump as a 60% over run is obtained with the special design & when sufficient and required air is injected through the air tubes, in the mix chambers. The latest model machine is provided with two compressors; where one compressor is for the production of ice cream and the second for cooling of the mix storage vessels. This compressor can be left ON at night and thus the mix will not spoil. Hindustan Refrigeration Stores higrop@gmail.com
MAKING WAFFLES WITH CHANGEABLE PLATES AKASA has launched a new kind of waffle maker with changeable plates, with three unique designs. This waffle maker uses right amount of heat and cooking time to create a perfect waffle. T h e p l a t e s a re e a s i l y removable, hence can be cleaned with ease. Rotary features enable even baking and browning. Digital panel enables precise temperature and timer control. Specially designed heating elements are embedded into the plates for precise temperature control. Perfect non-stick coating allows easy removable waffles with quick clean-up. Changeable waffle design plate give you more variety of waffles on a single machine. Waffle patterns that can be made on this machine are 7” waffle cone, Belgium waffle and two banana waffles. AKASA International info@akasainternational.in
BAKING SOLUTIONS Salva has introduced its new model of ‘boutique’ oven - The multipurpose electric ovens tower is designed for small spaces and to bake facing the public. It consists of a convection oven and a stackable separate module, allowing the baking of a large variety of products. The new aesthetic provides quality and elegance to the product, that next to the robustness that transmit the new handles, mark the personality of SALVA. The combination of convection and radiation ovens provide variety of baking to the customer, giving the possibility of produce a large variety of products. ECO energy design full load resistance is active only the 55% of the baking time in the kwik-co oven. Connectivity The E-FUTURE control panel means it can connect to the internet via the SALVA LINK program and be controlled from any mobile device. Salva Group sandeep.chanana@salvagroup.net
DAIRY PRODUCTS The Elle & Vire brand established in 1947 by the Elle & Vire Dairy Cooperative, was rapidly affirmed and in 1975 the Elle & Vire Cooperative was France’s leading exporter of dairy products. Today, the brand is France’s No. 5 dairy brands, with more than one out of two French consumers purchasing at least one Elle & Vire product a year, and virtually everyone is familiar with the brand (92% awareness rate). At the international level, Elle & Vire sells dairy products as varied as Milk, Butter, Cream, Desserts and Cheese. Elle & Vire products always rank among the most innovative (the first UHT milk in France in 1960, the first UHT cream in 1973, the first UHT dairy dessert in 1985 and the first French spreadable butter in 1992). It is regularly awarded by professionals and consumers. Epicure Frozen Foods & Beverages Pvt. Ltd. ritikaanand@epicure.in
The information published in this section is as per the details furnished by the respective manufacturer/distributor. In any case, it does not represent the views of Hammer Publishers Pvt. Ltd.
48
June-July ’18
FOOD INDIA by
World’s No. 1 Food Innovation Network 16 - 18 September 2018
Pragati Maidan Exhibition Centre, New Delhi www.foodindia-bysial.com Contact:
Vicky Kumar: +91 9990920490, vicky@interads.in Siddharth Chibba: +91 9810417941, siddharth@interads.in Rohit Kumar: +91 9818435234, kumarrohit0286@gmail.com Hammer Food & Beverage Business Review June-July’18 ’18 June-July
49 89
BUSINESS OPPORTUNITY
ASK FOR YOUR 2018 Hotel & Institutions Buyers’ Guide TODAY! The 2018 Hotels & Institutions Buyers’ Guide provides comprehensive information on more than 8000 products and over 5000 companies. It is the only editorial driven guide, providing latest updates and trends on the products & services. To get your 2018 Hotels & Institutions Buyers’ Guide contact our office or e-mail us.
Hammer Publishers Pvt. Ltd.
206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-45084903, 45093486, 25704103 E-mail: info@hammer.co.in
50
June-July ’18
BAKERY REVIEW
ADVERTISER’S INDE X COMPANY
PAGE NO.
ADANI WILMAR LTD.
15
AKASA INTERNATIONAL
31
ALLIED METAL WORKS
43
AUTOBAKE PRODUCTION
01
APPLE BAKERY MACHINERY PVT. LTD.
14
BHARTI REFRIGERATION WORKS
51
CREMICA FOOD INDUSTRIES LTD.
BIC
DELTA NUTRITIVES PVT. LTD.
39
EUROPEAN FOODS INDIA
25
FI ASIA
47
FOOD ISTANBUL-CNR EXPO
17
FRIGORIFICO ALLANA PRIVATE LTD.
05
IBA 2018
37
JENDAH FOOD MACHINERY CO. LTD.
07
K.P.L INTERNATIONAL LIMITED
33
NEENA ENTERPRISES
12
RANS TECHNOCRATS (INDIA) PVT. LTD.
11
RATIONAL INDIA
10
REMINGTON STEEL ARTS
50
RICH GRAVISS PRODUCTS PVT. LTD.
16
SALVA INDUSTRIAL SA.
29
SATTELITE PLASTIC INDUSTRIES
08
SELMI CHOCOLATE MACHINERY
09
SIGEP 2019
21
SOLUTIONZ CONSULTING
50
STEC HOTELWARE
13
TRAFS 2018
27
TROPILITE FOODS PVT. LTD.
45
UBM INDIA PVT. LTD.
41
VEEBA FOODS
FIC
WINDSOR CHOCOLATE
BC
PRODUCT PREVIEW
48
June-July ’18
51
I N T E R V I E W
BAKERY REVIEW
Being Creatively Innovative By Sharmila Chand
Ramawdhesh Singh, Demi Chef de Parti (DCDP) – Bakery, lebua Lucknow, has been working with the hotel since its pre-opening in March 2016. He has over 10 years of rich experience of working in the bakery and confectionery industry, which includes stints with Vivanta Gomti Nagar Lucknow, and Comfort Inn Lucknow among other important hospitality properties. The excerpts of the interview follow: What is/are the current trend/s in the Indian bakery and confectionery industry?
What about the health quotient? How do you take care of that aspect?
Current trends in the Indian bakery and confectionery industry are 3D cakes and seasonal fruit flavoured pastries. Healthy and gluten-free cookies are also very popular nowadays. Overall, healthy desserts have become very popular, especially Bacca Pannacotta (Berry), and raspberry stuffed apple.
We ensure that food hygiene is well maintained as well as gluten-free and sugar-free products are offered as per guests’ preferences.
Did you enter this profession by design or by default? I always wanted to create new things, and my innovative streak got momentum with baking cakes at home for family and friends. Soon, it became my passion and now I simply love baking for my guests.
Who are your idols, that is who all have inspired you? My idols are Chef Ujjawal Bala (CDP Bakery at Vivanta Gomti Nagar Lucknow) and the celebrity Chef Johnny Luzzini.
What are your hot selling bakery items? Our Red Velvet Cakes and pastries are very popular as our fresh multi-grain breads. Our Fondant al cioccolato is also very popular.
52
What you don’t like about your job? I don’t like anyone making changes in the recipe.
What is/are your professional strength/s?
What is/are your favourite tool/s and why it is so?
My creativity and my trying new things every day to perfection are my professional strengths.
My knife and nozzle are my favourite tools for making creative cakes and other desserts.
What is your work philosophy?
What are the challenges a Bakery Chef has to face in her/his dayto-day job? One of the major challenges in our job is to ensure quality check as per standard recipe, in order to arrive at a product of consistent quality. To keep each and every guest of ours happy is also a challenge. Another professional challenge of ours is the time constraints while adhering to the last minute requirements, while also ensuring the quality of the product/s is not affected.
Enjoy your work and take each day as a new learning experience.
What are you passionate about besides baking? I am very fond of music and cricket.
How do you like to de-stress? I like to sing while working and that keeps me fresh, energetic and happy.
What are your dreams? To be known as the most creative Pastry Chef in India.
What do you like about your job?
Lastly, what is your mantra for success?
I like the fact that my job enables me to bring out my creativity and have fun at work.
My mantra for success entails keep learning new things and trying out new recipes. n
June-July ’18
74
Hammer Food & Beverage Business Review
Feb-Mar ’18
DELENG/2011/39507
94 April-May ’18
Hammer Food & Beverage Business Review
Dec-Jan ’18 9
