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E D I T O R I A L
Publisher cum Editor
Rajneesh Sharma
rajneeshhammer@gmail.com
Associate Editor
Swarnendu Biswas Resident Editor
Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design
Hari Kumar. V Narender Kumar
Production Assistant
Mamta Sharma
Business Co-ordinator
Pooja Anand
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Director Operations & Finance
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E-mail: hammerpublishers@vsnl.net © 2014 Hammer Publishers Pvt. Ltd. No article can be reproduced in part or as whole without prior permission of the Publisher. Bakery Review is a bi-monthly magazine, printed and published by Rajneesh Sharma on behalf of Hammer Publishers Pvt. Ltd., 1202, Pragati Tower, 26 Rajindra Place, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028. Annual Subscription rate within India is Rs. 450 and overseas US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 overseas. Cheques are payable to Hammer Publishers Pvt. Ltd. Editorial Policy : Editorial emphasis in Bakery Review magazine is on
A variety of international breads are gaining acceptance in the urban Indian market. This can be due to the rising health conscious wave in urban India together with greater international exposure of the Indian consumers to the global food & beverage trends. Of course, the rising disposable incomes in select but sizeable pockets of urban India during the last decade-and-ahalf has also contributed towards making these international breads affordable for a section of Indian consumers of baked goods. The growing numbers of international tourists to India and the outbound travellers from India are also perhaps playing their role in the increasing demand for international breads in urban India, as many of them are now preferring those breads in India, which they were having in their own country or in their overseas trips. In the Cover Story of this issue, we have explored some of the renowned international breads, which do have potential to significantly influence the Indian bakery industry, in the near future. May be, their influence in the Indian bakery industry is already very much perceptible in terms of consumer preferences. Packaging plays a crucial role in preventing wastage of milk. And the potential of innovative packaging solutions to better prevent the wastage of milk and other dairy products is enormous. India should explore more innovative packaging solutions to address the crucial issue of wastage of milk, which not only is detrimental to the growth of our dairy industry but is also playing a negative role in many other allied industries like the bakery industry. The various packaging options for milk and milk products are being examined in our Business Story. The story also talks about a futuristic packaging solution for dairy products. Besides these, our Dairy section deals with the journey to success of an enterprising entrepreneur. In the Profile section we have covered the CEO of Tropilite Foods Pvt. Ltd., a company dealing with an impressive range of products having applications in bakery and confectionery industries. In this issue, we have also shown excerpts of Euromonitor International’s Executive Summary of its report titled Bakery in India, which amply showcased a bright scenario for the Indian bakery industry during 2013. It seems the Indian bakery industry was not greatly affected by the overall sluggish trend in the Indian economy. We have also made our News section more comprehensive, which is expected to attract our readers’ interest in greater numbers. The upcoming festive season is likely to be an impressive one for the Indian bakery industry. With this hope I sign off as I welcome our esteemed readers to an interesting journey through the industry trends and perspectives, in this issue.
educational & informational material specifically designed to assist those responsible for managing Bakery & Confectionery business. Articles are welcome and will be published on the sole discretion of the editor.
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20 COVER STORY
DEPARTMENTS
The Global Flavour in Breads
26 BUSINESS Packaging Dairy
32 DAIRY Dairy of an Entrepreneur
36 OPERATIONS Cover Pix: Dobla BV
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Start-up Bakeries
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Events
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News Scan
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Report
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Profile
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Product Preview
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FHA2014 Scripts a Great Success Story
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ood&HotelAsia2014 (FHA2014), Asia’s much-anticipated mega biennial food and hospitality tradeshow, closed on a high. It was held at Singapore Expo, during 8th-11th July 2014. Attendees to the show had an exhilarating week, which involved closing deals, forging new partnerships, making new business contacts and learning about the latest trends in the industry. “We are pleased to see the show flourishing over the years. It is now a renowned platform that brings tremendous value to our exhibitors and visitors. With the show growing with each edition, our team will continually innovate in order to meet with rising and evolving expectations from all participants,” said Stephen Tan, Chief Executive of Singapore Exhibition Services (SES), the organisers of FHA2014. The event showcased an impressive spread of offerings which ranged from fine and unique food ingredients and products, food service equipment and technology, hotel amenities, hospitality technology to wines and liquors from a mix of returning and new regions. The 19th edition of the show started off by setting new records. Spanning an immense area of 102,000sq m, it was the first FHA show to fully occupy Singapore’s biggest exhibition venue. The show had 3,213 exhibitors, the largest assembly to date for this show, and 63 group pavilions. It attracted 64,826 attendees, 43.1 percent of them from overseas. There were many important deals struck at the huge show. German company SYS Systemfiltration, the producers of the Vito Oil Filter System and oil tester, reported that it had closed a deal worth €100,000 with an Australian company, and another worth €33,000 with a Singapore seafood chain. “We have sold more than 100 units in the first three days of the exhibition, an average of 30 per day,” said Michael Theiss, the Sales Director of SYS Systemfiltration, a third-time exhibitor at FHA. “People are now not looking for basic technology but innovation and a touch of green for their business. So they come to us. FHA is the most important event in Asia for our company. It has helped us to touch
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base with our potential buyers and to meet our partners from all over Asia,” he added. There were many positive remarks over quality buyers at the show. “There are not only a large number of visitors at the show, the quality of visitors is great as well. We have met a lot of buyers and importers; we are very pleased with the turnout. We have about 10 exporters, and everyone has been very pleased with the output of the show,” Jean-Pierre Garnier, Head of Export Services, EBLEX from the UK pavilion in FoodAsia. “It is all about Asia now. About two thirds of the world’s population lives in Asia, and Singapore is a gateway to Asia. It is very important that we develop our brand in Asia for the long-term. The growth of the middle class, the rise in affluence and the greater appreciation for quality products make Asia
very central for us towards going forward,” he added. “Close to 20 Philippine companies are exhibiting at FHA2014 under the Philippine pavilion. We are excited to be here because Singapore is a regional trading hub and especially important for food companies that want to expand their businesses and distribution networks in the region. We observe that FHA continues to attract increasing numbers of visitors year after year. We are here because we do not want to miss out on the action,” asserted Glenn G Penaranda, Commercial Counsellor, Philippine Trade & Investment Centre, Embassy of the Philippines, Singapore. “FHA has always been professionally organised, with a wide variety of new kitchen technologies available. The show offers a great learning experience for all. I will
definitely encourage my colleagues to come to FHA2016,” said Franco Ho Swee Fook, Honorary-advisor and Life Member of the Chef Association of Malaysia. “FHA offers a good opportunity to discover many new ingredients and to meet international Chefs. It offers incredible cross exposure to share capabilities, new ingredients and new techniques – to create a vibrant food scene. From this show, you would always get back home better equipped to try new things with new ingredients and new equipment,” said Sandro Falbo, Executive Chef of The Fullerton Hotel & The Fullerton Bay Hotel, Singapore. The exhibition was accompanied by an international conference with speakers focusing on key topics and issues faced by the F&B and hospitality industries, including new ways to deal with the manpower shortage, managing hotel operations and revenue optimisation strategies; managing F&B operations and food concepts; and latest technologies for the hotel and F&B sectors. FHA2014 witnessed world-class competitions, such as the FHA Culinary Challenge (FCC), which saw more than 800 Chefs from 27 countries taking part as competitors and judges. The National Team Challenge and Battle for the Lion held every four years, also returned to the FCC this year, with Singapore and Hong Kong national teams taking the top awards in each category respectively. “Winning the Lion Trophy signifies a new milestone for the team; receiving all the warm congratulations and commendations from judges and fellow national teams proved that it was not just about winning a competition, but friendship and respect that soar beyond the scoreboard!” expressed Anita Cheng, Team Manager of the Hong Kong Culinary National Team, on their victory in the Battle for the Lion. In addition, there was the Asian Pastry Cup with Malaysia coming out tops, held in conjunction with Bakery&Pastry, the FHA Barista Challenge and the first-ever FHA Latte Art Challenge. The RIPE-WSA Cocktail Challenge and the WSA Wine Challenge were also held alongside the event. FHA2016 and WSA2016 will return to Singapore Expo during 12th–15th April 2016.
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EVENTS’ CALENDER Thailand Retail, Food & Hospitality Services 2014 24-27 July 2014 Hall 103, Bangkok International Trade & Exhibition Centre (BITEC) www.thailandhoreca.com Restaurant & Bar 2-4 September2014 Hongkong Convention & Exhibition Centre Hongkong www.restaurantandbarhk.com
For Baking to Perfection
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he fact that many bakery products offer affordable ready-to-eat food options in these times of scarce time, is perhaps one of the reasons for the impressive growth of the bakery industry in India. According to the report titled Indian Bakery Industry (2011-2015), the Indian bakery industry has achieved third position in generating revenues in the Indian processed food sector. The same report stated that the market size for the Indian bakery industry was pegged at 4.7 billion USD in 2010 and it was expected reach 7.6 billion USD by 2015. Furthermore, the fact that the per capita consumption of bakery products in India is only one to two kg per annum, which is much lower than that of the advanced economies where consumption is ranging between 10 to 50 kg per annum, also leaves lots of untapped potential for growth in the Indian bakery industry, which is presently witnessing an exciting range of products in the retail market. All these data pertaining to the Indian bakery industry indicate a great opportunity for entrepreneurs to enter the Indian bakery industry and explore its thriving potential. However, without proper training and without having the right knowledge, simply talent for baking and hard work is unlikely to yield successful business ventures in the bakery industry. In this regard, it may interest the established players as well as would be entrants in the Indian bakery industry that UBM India will present a free-to-attend Bakery Workshop at Food ingredients & Health ingredients (Fi&Hi) India 2014. Here it deserves a mention that UBM India
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will be hosting the 9th edition of the Food ingredients & Health ingredients 2014 (Fi & Hi India 2014), which would be held during 29th September– 1st October 2014 at the Bombay Exhibition Centre, Mumbai. This forthcoming event is expected to bring together the leading food ingredient suppliers and more than 6,000 visitors. Launched in 2006, Fi & Hi India has been known as a driving force in India’s processed food sector. The workshop will be held from 29th-30th September at the Bombay Exhibition and Convention Center, Goregaon, Mumbai. This workshop is expected to greatly facilitate the bakers and entrepreneurs operating in the bakery business or thinking of entering the bakery business. This workshop aims to enhance a participant’s fundamentals on a wide variety of topics, ranging from ingredients to the packaging of bakery products. The event is expected to give a boost to their skills, and will facilitate them in grasping the finer nuances of the trade — things that most of the bakers tend to neglect. The workshop will be conducted by Assocom Institute of Bakery Technology & Management (AIBTM), a one-of-its-kind comprehensive teaching, training and research center specifically for baking technology and allied disciplines. AIBTM is expected to bring in best of global skills, knowledge, training methods, and culture in the field of science and technology related to wheat based and other cereal based products. All programs to be conducted have been drawn up with industry guidance.
Asiafruit Logistica 3-5 September 2014 AsiaWorld-Expo, Hongkong www.asiafruitlogistica.com Food & Hotel Thailand 2014 10-13 September 2014 Bangkok International Trade & Exhibition Centre (BITEC) Bangkok, Thailand www.foodhotelthailand.com FHRAI 49th Convention 12-14 September 2014 Jaipur Marriott Hotel, Jaipur www.fhrai.com India F&B Pro + Hospitality Expo 2014 12-14 September 2014 Expo Centre, Panaji, Goa www.trinityworld.biz Annapoorna World of Foods India - 2014 24-26 September 2014 Bombay Exhibition Center, Mumbai www.worldoffoodindia.com Fi and Hi India 2014 29 September - 1 October 2014 Bombay Exhibition Centre, Goregoan East, Mumbai www.foodingredientsglobal.com/india/home Hotel Hospitality & Food 2014 3 - 5 October 2014 Sri Lanka Exhibition & Convention Centre, Colombo, Sri Lanka www.hhf-srilanka.com SIAL Paris 19-23 October 2014 Paris Nord Ville Pinte, Paris www.sial.fr International Foodtech India 2014 14-16 November 2014 Hall 1, Bombay Exhibitioon Centre, NSE, Mumbai www.foodtecindia.com Sigep 2015 14-21 January 2015 Remini Fiera, Italy www.en.sigep.it
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The 12th HOSFAIR Guangzhou Concludes T
he 12th Guangzhou International Hospitality Equipment & Supplies Fair was held at the China Import & Export Fair Complex, during 26th-28th June 2014. The event was organised by Guangzhou Huazhan Exhibition Co., Ltd., Asia Hotel Association, Guangdong Cuisine Association, Guangdong Kitchen Committee and Shenzhen Zhongzhan Exhibition Co., Ltd. During the-three-day show, 72,988 trade professionals gathered from 86 countries and regions, which included China mainland, Hong Kong, Macao, Taiwan, Canada, USA, Australia, Brazil, Colombia, Germany Greece, the Netherlands, France, Spain, Italy, the UK, Russia, Pakistan, UAE, Japan, Turkey, India, Indonesia, Thailand, Korea, Malaysia, Singapore among others. The show covered 50,000 sq. m exhibiting
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space and attracted about 1,000 exhibitors from home and abroad. The show gathered excellent suppliers and purchasers of hospitality industry from all over the world. HOSFAIR Guangzhou 2014 offered a one-step procurement platform service for hotels, restaurants, clubs, bars, stores, luxury real estates, etc. There were ten sectors in the show which included kitchen equipment & supplies, tableware, hotel furniture, hotel textile and uniform, clean
equipment & supplies, interior products, intelligence, wine baker and coffee, food and beverage. HOSFAIR Guangzhou 2014 also attracted over 50 purchasing groups from all over the world involving hotel catering, coffee baking, restaurant and resorts, store and market industry, etc. The 13th Guangzhou International Hospitality Equipment & Supplies Fair will be held during 25th-27th June 2015 at the China Import and Export Fair Complex.
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Parle Mango Bite Wins Vegan Food Awards
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n June, PETA India honoured some companies for cruelty free foods in advance of the World Environment Day, through its first ever Vegan Food Awards. Parle Mango Bite from Parle Products won the award for Best Vegan Candy. PETA (People for the Ethical Treatment of Animals) India did announce the winners of its first-ever Vegan Food Awards after tasting scores of quality vegan products available. Vegan food items are free of meat, egg and dairy products. Here it deserves a mention that vegan eating has gained popularity in the country, during the recent years. Now the Indian market has many delicious vegan eating options. A hard boiled candy, Mango Bite has a sweet mango taste which is a popular flavour in the realm of Indian palate. Pravin Kulkarnii, General Manager – Marketing, Parle Products said, “We invest a lot of time and R&D to provide our customers with products of the best quality and taste. It is therefore great to be awarded and appreciated. Mango Bite has stood the test of time and has faced fierce competition from many brands in the market. It is popular for its flavour and is well established amongst children as well as adults.” Among the notable winners at the PETA Vegan Food Awards 2014 were Nestle Dark Chocolate, which won the award for Best Vegan Chocolate and Mondelez International’s Cardbury Oreo, which won the award for Best Vegan Cookie.
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MAGGI Strives to Make Healthy Eating Fun A
fter intelligently amalgamating taste and health, which attracted popularity among the growing numbers of health conscious consumers of fast food, MAGGI is now working closely with experts and mothers, which can make kids healthier and happier.
Commenting on this, Shivani Hegde, General Manager (Foods) at Nestlé India affirmed, “Physical activity and healthy diets are two very important ingredients for health and the big challenge for mothers today is how they can make the combination of activity and nutrition a natural part of daily life. Some mothers are certainly trying to encourage their children to go out and play, but most of the time it is a constant battle for them. Kids on the other hand are finding the pursuit of health very boring! “The question for us was to see how we could use our expertise and our insights about human behaviour and consumption preferences to help mothers make their kids healthy. The answer came with the simple concept ‘Health Ko Mazedaar Banaao’. Using this as the central idea, MAGGI will now lead the way to inspire kids and support mothers to make the pursuit of health enjoyable,” she added. Nestle India has launched a new campaign for its brand MAGGI that urges mothers to inspire their kid/s to come out and play. It also urges mothers that the food that they provide should not only be tasty and nutritious but also be enjoyable. Nestle India has planned various initiatives that will motivate and persuade mothers and kids across India to make health enjoyable. In the next few months, MAGGI is also expected to roll out more products that will provide the natural goodness of grains. The newly launched MAGGI Veg Atta Noodles with ‘Grain Shakti’ is a reflection of MAGGI’s drive towards making healthy eating enjoyable. The product is claimed to be made with 100 percent atta, and according to the advertisement aired on TV where the great Madhuri Dixit plays the central role, the product has the fibre quality of three rotis.
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Creambell Comes with Berry Bonanza C
reambell, one of India’s renowned and fast growing ice cream brands, has launched a new international flavour as part of its summer line up. ‘Berry Bonanza’ is the latest addition
to Creambell’s international range of ice cream desserts which includes Irish Cream, Smoothies and Hawaiian Chill among others. Creambell’s Berry Bonanza offers the exotic flavour of choicest imported cranberries from the US with a blend of fresh and luscious strawberry along with dollops of silky smooth
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cream. Speaking on the launch of Berry Bonanza this summer Nitin Arora, Chief Executive Officer, Creambell Ice Cream, said, “Summer inspires us to come up with new ideas to delight all our customers and Berry Bonanza is another innovative product, and a first for the Indian market. It adds to our range of desserts with an international twist and customers will love its exotic berry combination in a dessert avatar”. Creambell Berry Bonanza ice-cream comes in a rectangular packaging and is priced Rs. 275 for 1000ml pack. It is already available across all Creambell outlets. Presently, Creambell has presence in 20 states of the country and also in neighbouring countries of the Indian sub-continent. Creambell plants are ISO 9001:2008 & ISO 22000:2005 and HACCP certified.
ABD Enters Readyto-Eat Snacks Segment A
llied Blenders and Distillers Pvt. Ltd.(ABD), which is an important spirits company with brands like Officer’s Choice Whiskey, has entered the ready-to-eat snacks market. Its flagship brand in the snacks market is Officer’s Choice Snacks. This seems to be an intelligent decision by the company as ready-to-eat snacks and whisky gel well and often complement each other. Together they can add fun to the parties and get together. Initially, this range of snacks includes three variants of Potato Crisps and one variant each of Moong Daal and Masala Peanuts. This snacks range has been initially launched in western Maharashtra, which includes cities like Pune, Nashik, Solapur and Kolhapur. The company has plans to extend the distribution network for its newly launched ready-to-eat snacks to the rest of Maharashtra, Karnataka, Andhra Pradesh, Madhya Pradesh, Gujarat,Haryana, Punjab, West Bengal and North-East markets by the end of the year. According to ABD’s Executive Vice Chairman and CEO, Deepak Roy, the distribution of this range of snacks will be exposed through various mediums, which include grocery stores and modern trade. Roy believed that Officer’s Choice Snacks would become a significant stream of revenue for the company in the future, and would facilitate to bolster the overall franchise and equity of the brand.
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Krispy Kreme Doughnuts Extends its Presence to Chennai
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he globally renowned Krispy Kreme brand has now spread its presence to Chennai with the opening of its first state-of-the-art factory store in Chennai at Express Avenue, on 25th July 2014. This is the 13th outlet in India carrying Krispy Kreme Doughnuts’ brand name, and the doughnut chain has plans of coming up with four more outlets in Chennai, over the next few months. Here it deserves a mention that renowned world over for its melt-inyour-mouth doughnut experience, Krispy Kreme Doughnuts are made from a recipe dating back to the 1930s. The
iconic brand has a 77-year-old legacy. In India, Krispy Kreme Doughnuts has tied up with Citymax Hotels India Pvt. Ltd, the hospitality division of the Dubaibased retail and hospitality conglomerate Landmark Group to open 80 Krispy Kreme stores in south and the west India over the next five years. Citymax Hotels India Pvt. Ltd. is a licensed franchisee of Krispy Kreme Doughnuts, Inc. “For Krispy Kreme Doughnuts, India provides an excellent opportunity for growth. Many Indian consumers are embracing internationally popular sweet treats and Krispy Kreme Doughnuts, positioned as an irresistible ‘anytime snack,’ is well poised to tap into this lucrative market. We are happy to be a partner in bringing this international iconic brand to Chennai,” affirmed Sunil Chandran, President – Citymax Hotels India Pvt. Ltd., while speaking about this launch. “We opened our first store in Bangalore, in January 2013, and now
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we have 10 stores in Bangalore. We will continue to add outlets at strategic locations. Customers’ response to our offerings has been quite heartwarming and we are ready to further expand our presence in other Indian cities so that more and more Indian foodies will have access to our world famous doughnuts,” explained Michael McGill, Vice President International, Krispy Kreme Corporation. “Our new state-of-the-art factory store in Chennai will surely provide an exciting experience to customers looking to try out
new sweet treat options,” he pointed out. The newly opened store at Express Avenue Mall, Chennai is spread across an approximately 3500 square foot area and will be offering more than a dozen varieties of Krispy Kreme’s doughnuts, including the signature Hot Original Glazed® doughnut, as well as a complete menu of Krispy Kreme Chillers, iced beverages and coffee. Here it deserves a mention that Krispy Kreme Doughnuts is best known for its Hot Original Glazed® doughnuts – which are made from the same secret recipe used for 77 years. Furthermore, the customers at the Krispy Kreme Doughnuts’ Express Avenue store have the unique opportunity of watching the doughnutmaking process from start to finish. From mixing the dough to packaging the doughnuts, every doughnut making process can be viewed from here. The state-of-the-art ‘Doughnut Theatre’, has a glass viewing area where customers can see hundreds of doughnuts moving along the conveyer belt from one process to the next and passing through a waterfall of glaze. The store’s doughnut-making machine does have a production capacity of nearly 100 dozens / hour.
Just Falafel to Enter India The UAE-based fast food chain Just Falafel will be opening its first outlet in India, in Bangalore, in the near future. Besides serving its core menu Just Falafal ‘s maiden outlet in the country will also have flavours of Bangalore in its authentic street food offerings. The would be restaurant of the restaurant chain that is renowned for its handmade and healthy food, is expected to target the crowd of professionals working in the city or frequenting the city, and the tech parks of Bangalore. And this is expected to be just the beginning of Just Falafel’s Indian operations in the future. Just Falafel has ambitious expansion plans to come up with more than 600 outlets throughout the country. The expansion of the chain would be through franchise route. Here it deserves a mention that the first Just Falafel outlet came up in Abu Dhabi, in 2007. Today within seven years, the chain has presence in 18 countries across the globe.
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Puratos Introduces Breads of the World Concept
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hough most of the people still do not have the opportunity to travel overseas, but that is hardly an impediment to their growing interest towards discovering the tastes of the world at their own table, especially in these globalised times. These days, the consumers are increasingly trying different flavours, as it is a great way to keep their diet from becoming mundane. The Breads of the World concept from Puratos can be the answer to this growing consumer demand, especially in the realm of breads. Puratos is an important ingredient manufacturer for bakery, confectionery and catering industries. Thanks to its global presence and years of expertise, Puratos facilitates you to develop breads from every
corner of the world. You can create original breads from across the world easily, using their bread mixes. “This concept will enable supermarkets and bakery chains to come up with a wide & unique range of original (taste, texture and shape of the breads could be attained to the same level as in their country of origin) and enjoyable breads from around the globe, through the application of the ready to use mixes from Puratos,” explained Dhiren Kanwar, Country Head, Puratos India. Here it deserves a mention that Puratos India is a 100 percent subsidiary of the Belgium-based Puratos group. To get a perfect result every time, all you have to do is follow the recipe and the clear instructions.
Vanilla Flavour Sip in at the Smoothie Factory PROVANIL for India P J
aipur Marriott Hotel’s deli named Jaipur Baking Company has introduced a promotional exercise named ‘Smoothie Factory’, where the guests can not only get the regular smoothies available on the menu but could get their own customised smoothies too, depending upon the availability of ingredients. The promotional exercise commenced on 2nd July and it would be hosted by the deli till 3st August. “The Smoothie Factory is offering fresh ‘fit for you’ smoothies for the health conscious besides regular milk shakes and smoothies,” informed Sudeep Sharma, F&B Director, Jaipur Marriott Hotel. It may delight the health conscious guests to know that smoothies at the Smoothie Factory can also be personalised with low-fat yoghurt, sugar-free option, skimmed milk and be spruced with natural fruits of one’s choice. Espresso Melon Soy, Mango Ginger, Super Summer, Very Very Berry and Nutty Apple Shake are some of the highlights of the Smoothie Factory. These shakes and smoothies make for a perfect swift breakfast, a healthy lunch, or a revitalising midafternoon snack too.
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rova, a global player in the field of conceiving and manufacturing extracts and flavours of vanilla, cocoa, coffee and other gourmet notes for the food industry, will launch the production of its vanilla flavouring range named PROVANIL in India. This version of PROVANIL would be specially tailored for the Indian market. Prova presently has presence in 40 countries. The synthetic vanilla flavouring range PROVANIL has been commercialised worldwide for more than 25 years. PROVANIL is a good balance between natural and artificial, and provides an alternative to either synthetic or natural vanilla flavouring systems; offering a technical and cost-efficient substitute for use in the chocolate, bakery and biscuit dough, cereals and premixes. Its success relies on its ability to enhance the taste of finished foodstuff while providing heat resistance and fat solubility. Prova’s choice to produce this new version of PROVANIL in India has resulted from two main reasons. The fact that a thorough market analysis showed that there was a booming market for this concept of a cost-effective and easy to use vanilla flavouring in India. Besides this a decision to increase its competiveness while minimising customs fees, and logistics and administrative costs is another reason for this production. Here it deserves a mention that in India, the status of vanilla flavour is moving towards a premium flavouring system. Demand is growing from consumers who want to get the authentic vanilla flavour in the finished products they are consuming. Prova has been a significant buyer of Kerala and Karnataka vanilla and continues to purchase vanilla from these states, when pods are available.
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Gelato World Tour Reaching its Final Lap A
fter having attracted the palates of thousands of people in Rome, Valencia, Dubai, Melbourne, and Austin, the Gelato World Tour Village is ready to welcome lovers of artisanal gelato at Alexanderplatz, Berlin, during 22-24 August 2014. Berlin will be the final stop of the Gelato World Tour before the Grand Finale, which will be held during 5th-7th September in Piazzale Fellini in Rimini, Italy. At the Grand Finale, 24 artisans from five continents will compete, and at the end of the event, the World’s Best Gelato will be declared. The choice of Rimini as the location for the concluding event of this fantastic journey through the delicious world of gelato was due to the fact that this city is the home of Sigep, the international
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exhibition for the artisan production of gelato, pastry, confectionery, and bakery, created by Rimini Fiera. The local gelato shops of Rimini will be closely involved. Dozens of shops have already signed up to participate and have been added to the interactive MyGelato App. Specially designed flavors will guide visitors through tasting tours. The Gelato World Tour Village will be open to the public, free of charge. Visitors
could learn the secrets of artisanal gelato, through participating in free seminars and mini lessons held by master gelato artisans from Carpigiani Gelato University. It will also be possible to participate in the seminar held by IFI on how to design a successful gelato shop, or to discover the thousands of flavours of gelato thanks to the courses designed for the public and taught by master artisans from MEC3’s International School of Gelato.
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REPORT
BAKERY REVIEW
Bakery Business
Shows Promise
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he bakery industry of India seems to be not greatly influenced by the overall slowdown of the Indian economy. The lifestyle changes in past-faced urban India with nuclearisation of families in great numbers are often leaving less time for cooking across urban Indian households. This is contributing towards greater demand for ready-to-eat bakery products across urban India. Besides this, the ongoing retail revolution across urban India is fostering the growth of bakery industry. According to Euromonitor, despite a slight slowdown in India’s economy, bakeries continued to perform strongly, driving sales of baked goods over 2013. In the Executive Summary of its report titled Bakery in India, which was published in February 2014, Euromonitor International noted that the growth of baked goods was driven mainly by the rapid expansion of modern retail outlets across the country. There are other factors too. “Increasing disposable income levels of consumers, rapid urbanisation, the need for convenience and lack of time in urban households helped drive demand for breads, cakes and pastries during 2013,” the summary observed. The renowned market intelligence firm noted that the urban regions of India witnessed rapid growth and expansion of modern retail outlets during 2013. Some of these modern retail outlets also had dedicated sections for bakery products, the report observed. According to the report, the range of baked goods available at these stores was more premium and western in nature. Going by the various market trends, it seems that the demand for premium baked offerings in India will be satisfied by the modern retail chain outlets, and also by bakeries in five-star hotels. The future of baked goods in India seems bright. According to Euromonitor,
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the rising numbers of women expected to join the work force in India together with time-pressed urban-dwelling consumers seeking convenience will each drive sales of baked goods in India. The analysis couldn’t have been more correct. In fact, the rising numbers of women joining work force is interrelated with less time for cooking in urban India. As more and more women are joining the work force, time for more and more households are becoming a scarce commodity and they are giving increasing importance on the convenience factor. “Consumers are increasingly relying on snacks and baked goods as substitutes for traditional breakfast. With the launch of a series of cookies and sandwich biscuits offerings, biscuits are now being viewed as a quick breakfast option among women and children. This has helped drive sales of biscuits, especially cookies and sandwich biscuits, over 2013,” the Executive Summary of the report stated. Britannia Industries with an expected retail value share of 9 percent of the baked goods category proved to be the most successful player in the Indian bakery industry during 2013. Euromintor observed that Britannia Industries has been expanding its presence and baked goods’ range aggressively. In the biscuits segment, still Britannia Industries, Parle Products and ITC are dominating the market in the country. One of the prevailing trends in the Indian biscuits industry is the growing demand for premium biscuits. “Consumers are moving towards premium biscuits offerings and are increasing their consumption of cookies and sandwich biscuits. This trend is expected to continue over the forecast period,” affirmed Euromonitor in the Executive Summary of its report titled Bakery in India. Breakfast cereals are also gaining popularity across urban India. The Executive Summary of the above-
mentioned report stated that sustained economic growth in India had led to higher disposable incomes among its consumers. Along with growing income levels, awareness towards health and wellness too is rising. “Manufacturers of breakfast cereals have been carrying out campaigns highlighting the positive health benefits of their products. As a result, Indian consumers are gradually realising the importance and benefits of functional breakfast cereals, such as high-fibre products aiding weight maintenance, and products high in wholegrain content being beneficial to the heart. As a result consumers who are health conscious are replacing their traditional Indian breakfast with a bowl of functional breakfast cereals in order to maintain good health,” observed Euromonitor. According to Euromonitor, Kellogg with an anticipated retail value share of 39 percent was the leading player in the Indian breakfast cereals category during 2013. It was followed by Bagrry’s and Frito-Lay respectively. Euromonitor predicted that the growing awareness of the health benefits associated with breakfast cereals along with the rising health and wellness trend among Indian consumers in general, will drive sales of breakfast cereals in India. “Leading players, such as Kellogg, Frito-Lay and Bagrry’s, are expected to continue carrying out consumer awareness programmes regarding the health benefits associated with breakfast cereals over the forecast period. Rapid urbanisation and growth of modern retail outlets will also help propel sales of breakfast cereals,” stated Euromonitor in the Executive Summary of its abovementioned report pertaining to the bakery industry in India. These observations can facilitate the Indian bakery and confectionery industries to channelise their investment in the market-friendly directions.
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Global Flavour in
Breads
Bread is among the oldest prepared food products in the world. Food historians tell us that bread was invented in 19,000 BC. That was before the onset of civilisation. And even in the twenty-first century bread is very much relevant to the mankind’s diet. Over the millennia, techniques of bread making have had spread throughout the world and their evolution was based on custom, cuisine and local grains. For example, the growing impact of westernisation and globalisation in the Indian society has directed much of the popularity of local pav towards packed sliced bread. However, still the hand packaged/artisanal breads dominate the bread market in the country. With people becoming health conscious, whole wheat breads, multigrain breads and the rye breads are also seen jostling for space in the local grocery stores of urban India. Similarly, with increasing inbound and as well as outbound travel from India, the demand for international breads is growing as both these segments of tourists are seeking to experience breads of similar quality that they got to savour in their own/ in the foreign country. Ashok Malkani takes a look at this evolving market for international breads in India. He also traces the antecedents of some of these breads. 20
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ith fast-paced lifestyle and nuclear families becoming the norm across urban India, the role of bread, which is a ready-to-eat food, and can be a tasty, nutritious and hunger satiating option, is expected to increase further in urban India, in the years to come. However, the role of bread is not only expected to increase but also is expected to change. Customers are showing preference towards healthy bread options, which is becoming evident from the rapidly rising market share of whole wheat and multigrain breads in the Indian bread market. At the same time greater international exposure to food & beverage trends, has induced a segment of generation X of India to demand international breeds of bread. Sourdough bread, Focaccio, Challah, Brioche and several other international breads are now becoming the preferred loaves among a section of the gen X of the country. Even if these breads are not available at your neighbourhood grocery stores, they are visible on the shelves of some selected bakeries or supermarkets in the metros. The growing numbers of international tourists in India and as well as growing outbound travels are also influencing the demand for foreign breads. Pastry Chef Ajay Devali from The Mirador Hotel, Mumbai stated that most of the foreign guests at the hotel preferred ciabatta,
focaccia, sourdough, brioche, croissants, etc. as compared to Indian bread. “Even our Indian guests, since they are frequent overseas travellers, prefer these breads,” affirmed Pastry Chef, Manoj Painuly, from DoubleTree by Hilton Hotel Pune – Chinchwad. The Puratos’s recently launched Breads of the World concept can facilitate catering to the demand for international breads in the Indian market. Here it deserves a mention that Puratos is a leading manufacturer of ingredients for the bakery, confectionery and catering industries. The original recipe and the authentic taste, shape and texture of the selected international bread, which you can find in the country of the bread’s origin, can be produced in India with Breads of the World concept. Now thanks to a close collaboration with specialist bakers in France, Italy and Nordic countries, you can easily create baguettes, ciabattas and multigrain breads similar to those made in these countries. “This concept of Breads of the World will enable supermarkets and bakery chains to come up with a wide & unique range of original (taste, texture and shape
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of the breads could be attained to the same level as in their country of origin) and enjoyable breads from around the
globe, through the application of the ready to use mixes from Puratos,” pointed out Dhiren Kanwar, Country Head, Puratos India. To get a perfect result every time, all you have to do is follow the recipe and the clear instructions developed with local specialist bakers. If both these conditions are being followed, then according to Kanwar it will be possible for every baker to recreate the original taste, shape and texture of international breads. With the increasing demand for international breads in urban India, let us examine some of the famous international breads, which have the potential to influence the Indian bakery industry.
Sourdough Bread Sourdough bread is also known as ‘Chuck Wagon’ by the Americans. It has been on the plates since the Biblical times. It is regarded as a healthy bread option. Sourdough bread is baked through a fermented amalgamation of grains, water and sourdough starter. Sourdough bread is endowed with a mild sour and pungent taste and presents with a crusty appearance. Sourdough is a bread product made by long fermentation of dough using naturally occurring lactobacilli and
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BAKERY REVIEW Sourdough bread, according to Manoj, has a hard upper crust but is soft inside. The main impediment towards the popularity for sourdough bread in India is the weather. With high humidity in India, it is difficult for a crust of sourdough bread to stay crunchy. If you leave it open, the crust will tend to absorb moisture from the environment; and the crust tends to absorb moisture from the bread if you wrap it.
Challah Bread
Ajay Devali yeasts. As compared to breads made quickly with cultivated yeast, it usually has a mildly sour taste. Its sour taste is a result of the lactic acid produced by the lactobacilli. Pastry Chef Manoj, who believes that his pattesserie is the only bakery making sourdough bread in Pune, said, “The preparation of sourdough bread starts with a pre-ferment, comprising flour and water. The purpose of the starter is to produce a vigorous leaven and to develop the flavour of the bread. The ratio of water to flour in the starter varies and a starter may be a fluid batter or a stiff dough.” Among the leavened breads, sourdough bread is perhaps the most original form. The oldest recorded use of sourdough bread can be traced to the ancient Egyptian civilisation, that is to around 1500 BC.
Challah is a loaf of yeast-risen egg bread. These breads are usually partaken by Jews on Shabbat, and also on their ceremonial occasions and festival holidays. The portion of dough that is traditionally demarcated from the rest of the dough before baking is known as challah in the Jewish tradition. During ancient times, Jewish women, whenever they used to make breads, did set aside a small piece of dough called challah, for the temple priest. Over time, challah came to refer to as the whole bread, rather than just the portion that was separated and burned. It is traditional, though not mandatory, for challah bread to be a braided egg bread. The braided challah bread, which is made with eggs, is the Jewish Sabbath-and-holiday bread. The challah bread can take various forms. It is also known as the braided Sabbath bread. It is characterised by shiny crust and soft insides, which comes from liberal use of eggs in the preparation of this bread. According to a renowned Chef, it is the right bread to make
Manoj Painuly bruschetta, and can also be had with garlic-herbed butter. The challah bread has an important place in Jewish customary meals. Sprinkling of raisins, sesame or poppy seeds on top of the challah bread to endow it with flavour is not an uncommon practice. Here it deserves a mention that challah bread is devoid of butter and milk.
Focaccia Possibly the most well-known European bread in Mumbai, focaccia has a flattish appearance. It is seasoned with olive oil and salt and is usually topped with olives, fried onions and herbs. The influence of olive oil gives the moistness to the bread. Its texture is not much dissimilar from the pizza bread. The derivation of the name focaccia could be attributed to the fact that in ancient Rome panis focacius denoted a flat bread cooked in the ashes (‘focus’ meant hearth). Thus came the term Focaccia. “The focaccia bread is one of the easiest breads to make. This flat bread is an early prototype of modern pizza. The basic recipe is thought by many to have orginiated with the Etruscans or the ancient Greeks,” stated Chef Manoj. Focaccia is popular not only in Italy but also in many other countries. It is an yeasted bread dough, often mixed or spread with oil, herbs, or onion.
Ciabatta Another international bread which is slowly gaining ground in India is ciabatta, an Italian bread which has
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attracted widespread popularity due to its versatility and distinct flavour. Different regions of Italy lay claim to the origins of this bread, and slightly different versions of it are baked in different areas of Italy. Many bakeries, both inside and outside of Italy, carry a version of ciabatta bread. Ciabatta has a rich heritage whose popularity has experienced revival among today’s gourmets. Like focaccia, ciabatta too is a rustic bread. Ciabatta is a white bread comprising yeast and wheat. It is shaped like a carpet slipper, which it is called after translation. Its soft chewy taste is complemented by its thin crunchy edge. It has a porous texture. Ciabatta breads come in various forms, like the rye, multi-grain and whole wheat ciabatta breads. Ciabatta breads make for excellent sandwiches. It is preferred for creating upscale Italian sandwiches like Panini. Creation of this bread requires lots of patience. “Most of the effort in this bread recipe is in waiting for the dough to rise. The rising times are long and slow, which plays a role in the flavour of ciabatta,” affirmed Chef Manoj.
creating the tradition of this ‘French bread’ as we know it today. According to the renowned and late culinary guru Tarla Dalal, “A baguette can be easily distinguished from other breads because of its shape and the slits that are an integral part of this bread. The slits ensure proper expansion of gases, giving the bread a soft interior and thin crisp crust.”
Baguette
Panettone
Baguettes are long thin loaves of bread which are not only popular in France, but also in other Frenchspeaking countries. In fact, the baguettes are commonplace in the European continent. Usually, they are made of white bread. Baguettes are characterised by a hard crust on the outside, which is contrasted or rather complemented by soft white bread on the inside. The origins of baguette could be traced to the Industrial Revolution. The steam ovens invented during that period played key roles in the manufacture of this bread. Though it is popularly believed to be a French bread, historians claim it was made by bakers in Vienna. It was the Viennese oven, with its steam injectors and its sloping floor, or sole, which was primarily responsible for
Panettone bread has its origins in Italy, more precisely in Milan. Its invention is associated with an interesting legend. According to the legend, a Milanese baker’s employee invented it to woo his employer’s daughter. However, the origin of the bread is also traced to the ancient Roman Empire, when Romans used to sweeten a type of leavened cake with honey. This sweetish bread looks like a cake and is conventionally served during Christmas or major festivals in Italy. Usually, these breads are baked in the form of cups, though square or round forms of this bread are also being seen across bakeries. Panettone bread involves a long process of preparation which includes curing of the dough, which is acidic, similar to sourdough.
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The proofing process alone passes through several days, thereby endowing the bread with its fluffy characteristics. This bread is spruced with candied orange, citron, and lemon zest, as well as raisins, which are added dry and not in soaked form. Many other variations of this bread are available such as plain or with chocolate. The word ‘Panettone’ is derived from the Italian word ‘panetto’, which means a small loaf cake. The augmentative Italian suffix ‘-one’ (pronounced ‘o-neh’) changes the meaning to ‘large cake.’
Brioche Dhiren Kanwar
Brioche is almost like a pastry. This highly enriched bread is of French origin. Its high egg and butter content gives it a rich and tender crumb. The word brioche was first recorded in the early fifteenth century, in 1404. “The French bread has a flaky, goldenbrown crust and is almost pastry-like because of the number of eggs used to bake it. The generous hand of butter makes the bread soft and crumbly. It is light and slightly puffy. Brioche has a dark, golden, and flaky crust, frequently accentuated by an egg wash applied after proofing,” observed Chef Ajay. He informed that brioche is an enriched French bread with its dough having a high proportion of fat. These are only a few of the international breads that are proving to be popular in India. Some of the other popular international breads which are steadily gaining ground in India are the bagel, puccia, the pumpernickel bread, sunflower bread, etc. One can say that India’s tastes for bread are slowly going global. However, this trend is still largely confined among the upwardly mobile crowd in metros and big cities of the country. The bakeries located in high-end localities of urban India should explore and exploit this trend in more numbers as it has possibility to enhance their revenues.
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Packaging
Dairy
Like everything else in this world, the Indian dairy industry has been going through a process of continual change. But still wastage of milk is a constant and distressing feature of our dairy industry, which can be significantly addressed by employing suitable and relevant packaging solutions. Different forms of packaging of milk are being adopted in India, in keeping with the times. From glass bottles to HDPE to plastic pouches and now, aseptic packaging, milk packaging in the country has undergone a sea change, over the years. The production of milk in India has been increasing, providing opportunities for new entrepreneurs to enter the milk packaging sector. But innovations in packaging in India are not much to talk about. Ashok Malkani takes a look at the changing scenario and the future trends in milk and milk products’ packaging. 26
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ndia is a land of milk and honey, it is said. And it is far from true, in real terms. About 48 percent of Indian children under the age of 5 happen to be malnourished. Despite having the distinction of being the largest producer of milk in the world, India is plagued with this malnutrition problem. There are several reasons for this chronic socio-economic malady but one of them is perhaps the fact that the amount of milk which our country wastes or loses each year is not much different from the total milk produced in the European Union. One effective way to check the wastage of milk is through bolstering our cold storage infrastructure and the other way is by developing more innovative packaging solutions. Both these measures can prolong the life of the milk and milk products. The pragmatic and affordable packaging options for milk and milk products can reduce their wastage and hence can give an opportunity to the manufacturers to make these products more affordable to the end consumers. It doesn’t need rocket science to understand that milk requires a container or packaging at every stage of its passage from cow to the consumer. According to FAO, the first significant development in the packaging of milk for retail sale came at the very end of the nineteenth century with the introduction of the process for sterilised milk in which the retail container, the glass bottle, formed an integral and essential part. According to FAO, in the third decade of the last century, bottling of pasteurised milk developed rapidly, first in America and soon after in Europe. The glass bottle as the retail package for milk remained unchallenged until 1933 when the first carton made of waxed paper was introduced. The development and introduction of plastic materials for packaging in the dairy industry (initially polyethylene in 1940), alone and in combination with paper, resulted in a wide range of containers, termed cartons, suitable for carrying liquid milk.
UHT (ultra-high-temperature) treatment integrated with aseptic packing. FAO had stated that as a criterion for packaging requirements for pasteurised milk in general, a shelf life of several days at a temperature below 10°C can be assumed. In-bottle sterilised milk can normally be kept for weeks and UHT milk aseptically packaged can be kept for several months, both without refrigeration, provided the package is not opened. After opening, the sterility of the product is lost and its shelf life becomes close to that of pasteurised milk.
Methods for Heat Treatment of Milk
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Here it deserves a mention that even today, the packaging of dairy products, particularly of milk, is much lower than its market potential in India. Even in cities people still rely on local milk vendors, who in common parlance are known as dudhwalas. However, the good news is that the potential for packaging in the Indian dairy industry is high as the industry is going through and as well as headed for impressive growth. The impressive growth of the Indian dairy industry could be accounted by the growing awareness in the society about the health benefits of various dairy products. The profusion of a wide
Milk Type
Heat Treatment
Shelf Life
Pasteurisation UHT Sterilised
72-75 C 15-40 sec 135-150 C 4-20 sec 110-120 C 10-40 sec
4-7 days 6 months at ambient temperature 9 months at ambient temperature
Steps Involved in Processing of Milk
Heat Treatment However, packaging of milk on long-term basis is possible only after heat treatment. Presently, heat treatment of milk can be classified in three categories. They are pasteurisation, sterilisation (in bottle) and
The Huge Potential
Source: Indian Institute of Packaging
variety of dairy products in the Indian retail sector can also be attributed to the growing demand for dairy products, and hence growth for the Indian dairy industry. Besides being the largest producer of milk in the world, India is also the world’s largest consumer of dairy products. For a huge segment of vegetarian population in the country, dairy products are the only source of animal protein, which also perhaps
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contributes to their huge consumption in the country. By 2015, the Indian urban market for milk products is expected to grow at an accelerated pace of around 33 percent per annum to reach around Rs 43,500 crore. In 2011, ASSOCHAM had stated that the value of the Indian dairy industry was expected to reach Rs.5 lakh crore by 2015. Moreover, according to Renub Research’s report titled ‘India Probiotic Dairy Products (Yogurt, Drink, IceCream) Market, Volume & Forecast to 2015,’ Indian probiotic industry is expected to be more than double by 2015 from its current size in 2011.Renub Research further noted in its report that Indian probiotic dairy industry was evolving at a steady pace with opportunities for tremendous growth in near future. All these facts portend to a bright scenario for the dairy packaging industry.
Packaging Options The right packaging alternative for milk and milk products may depend on various factors like cost, the extent of rigidity or flexibility in the given packaging option, hygiene, the ease of transportation, the given packaging’s role in enhancing the shelf life of milk and milk products among others.
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Glass and plastics are two important mediums of packaging of milk and milk products. Glass packaging of milk is a viable option. However, despite endowing transparency and rigidity to the packaging, and giving the milk or milk product water &gas barrier, and inertness to chemical substances, the comparative heaviness and fragility of glass containers make them slightly disadvantaged before the plastic packaging. Furthermore, the heaviness of glass also tends to enhance the transportation cost of milk and milk products in glass containers as compared
to plastic packaging option. Plastics is of course a wise packaging alternative for milk and milk products. Today, a wide variety of rigid plastics can be used as thermoformed, such as bottles, cartons, etc. Flexible plastic packaging films are used as wrappers/bags/pouches. These are of two types namely low polymers which includes cellophane (coated with polyethylene) and high polymers which includes polypropylene, polystyrene, polyester, etc. The rigid plastic containers have the plus point of low cost and ease of fabrication, but at the same time they tend to have low resistance to high heat, and tend to be fragile at low temperatures. There is also less room for product compatibility in rigid plastic containers. Sachet or pouch are also intelligent options for milk packaging. The pouch may be formed from either a reeled or flat film. Generally it is a form/seal system. Ultra-violate light may be used to sterilise the film. Milk packaging in high density polyethylene (HDPE) is a pragmatic option. HDPE for milk packaging was first introduced some fifty years back, in 1964. Since then, its popularity has gained momentum. HDPE packaging can be relevant for pasteurised, UHT, and as well as sterilised milk. Milk packaged in PET (food-grade plastic) containers can also be explored by the players. Milk packaged in PET (foodgrade plastic) containers, using the multilayer barrier technology, can enhance the milk’s shelf life range between six months and two years. Two-and-half-years ago a
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BAKERY REVIEW report in a leading business daily had predicted that milk may soon be packaged in PET (foodgrade plastic) containers), by using the multi-layer barrier technology. Milk packaged in PET (foodgrade plastic) containers is among the several packaging innovations being examined in the Indian market. Carton is another smart option for packaging milk, which has been used by Tetrapack for packaging milk and juices among others. Today people prefer carton because it is lightweight, made from renewable raw material, is hygienic, easy to dispose off and recyclable. Moreover, the aseptic type of carton packaging doesn’t require refrigeration. Aseptic packaging was introduced by Tetra Pack during the 1960s, which can maintain the food quality for months without needing refrigeration. Aseptic packaging has revolutionised milk distribution around the globe. The market for aseptic packaging is increasing and a great proportion of aseptic packaging is catered to by the white milk products. Globally, cartons still is the most popular form of aseptic packaging solutions, but it is losing share during the recent years to PET containers and pouches, as the latter two are userfriendly for end consumers than cartons. Tetra Pak did come out with Tetra Lactenso Aseptic in the recent past, where the Tetra Pak is engaged in tailoring customised end-to-end production solution for each customer based on his/her specific performance needs. Each Tetra Lactenso Aseptic production solution is customised to match specific product and production requirements. Tetra Lactenso® Aseptic is a new generation of aseptic production
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solutions which enable dairy producers to get more output from less input. According to Tetra Pak’s website, Tetra Lactenso Aseptic production solutions are engineered to give exceptional efficiency and optimised product quality, as well as outstanding sustainability. Flexible poly pouch is another alternative packaging option for milk. It is a highly affordable form of packaging. Other plus points of it are: It is easy to handle, occupies less space, it is recyclable, and uses a very low amount of packaging material (4.5-5.5 gm). The milk packaging of tomorrow, according to researchers, would be the Thermoformed bottle made from Poly Lactic Acid (PLA), which is derived from 100 percent annually renewable, natural corn starches. The various advantages of PLA packaging are that PLA can degrade within weeks, and is highly stable and transparent. Furthermore, PLA is a good thermoplastic material, has wide temperature range, high melt viscosity and is UV resistant. But the existing and the futuristic trends in packaging solutions for the dairy industry are not enough. Innovation in packaging of milk and milk products are the need of the hour in India, in order to effectively address our huge distribution lacuna in milk. The packaging option in dairy industry should cater to the changing needs and preferences of the consumers, suppliers, retailers and manufacturers at one go. We cannot afford wastage of milk in a country where children go malnourished. Moreover, the wastage of milk and milk products is not only detrimental to the dairy industry but also to its allied industires like the bakery industry.
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Thriving on Innovation and Variety Recently, Bakery Review had an interaction with Puneet Davar, the CEO of Tropilite Foods Pvt. Ltd.(formerly known as Davars MP Organics), a company dealing with a range of products which have wide applications in bakery and confectionery industries, and also in the realm of HORECA segment. The company with wide reach across India is engaged in providing cost-effective and high nutrition focused functional food and ingredients for these above-mentioned segments. The company has its headquarters and manufacturing plant in Gwalior, with branch offices in Delhi, Mumbai and Ludhiana. The excerpts of the interview with Puneet Davar follow:
Give a brief glimpse of your product range. In which segments of bakery production does your company cater to? Tropilite Foods has a vast range of products, which include food stabilisers for ice creams and ketchups. They help in providing and maintaining texture by water retention technique and keep the free moisture intact in the food. For catering to the bakery industry, Tropilite also has a vast range of premixes for developing wide varieties of sponge, cakes, muffins, brownies, egg free cake mixes and lava cakes. Apart from this we also provide various toppings for bakery including non dairy whip toppings. We also provide various flavours for cakes, and manufacture gels and emulsions too. For the HORECA segment, Tropilite offers non dairy cooking cream in Tetra Pak packaging, which is an economic replacement to dairy fresh cream. Tropilite’s focus on innovations ensures that its product offerings are
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responsive to the changing needs of its customers and potential customers. How do you maintain the quality of your ingredients, which are used in the production of bakery items? Do you have any certification/s to this effect? If yes, throw some light on it/them Troplilite has developed in-house capabilities in quality assurance and quality control. We have an in-house lab comprising competent researchers and food scientists / experts. Our continual commitment to quality assurance helps us to ensure that our products adhere to all the prescribed norms and standards (HACCP, ISO, etc.). This is supplemented by quality control procedures at various points in the production and delivery chain. What is the USP of your company that helps it to tackle and also outpace the competition?
Tropilite is perhaps the only company in India that offers such deep product range in dry and toppings. Normally, competitors offer one of the two. This helps us to service our customers better and become their valued partners. Another approach that differentiates Tropilite is our continual efforts towards R&D. This helps us to keep refreshing our product portfolio and delight our customers. This has in turn helped us to build deep relationships with our key customers. Kindly name some of your major clients in the industry. Which are the sub-segments of the bakery industry are you catering to? What are your plans to enhance your market share in the near future? We are a well known name in bakeries across India and few of our esteemed clients are Barista Lavazza, Monginis, Lite Bite Foods and the Taj Group among others.
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We are working closely within the food services space to give our clientele effective solutions which will help us in increasing our market share. We are also working to strengthen our customer engagement approaches. Do your products cater to bakeries across pan-India, or is your presence limited to some select cities? Tropilite’s ability to reach most of the important bakery markets across India is its key strength. This is achieved through sustained investment in building our own sales and customer service team that serves these markets. However, we are currently absent in the North-East market and are working to build our reach and network in this very important region. Does your company have impressive presence in rural India? If not, how are you planning to penetrate this huge untapped market, which has been a perpetual challenge for the Indian food &
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beverage industry as a whole? As we cater to the institutional markets only and not the retail sector, our products at present do not have much presence in rural India. Besides India, in which other countries your products have presence in the institutional segment? Besides India, we have presence in Nepal, Sri Lanka, Bangladesh , UAE , Kenya, Tanzania, South Africa, Mauritius, Qatar & Oman. In which areas your future investments would be focused on? We have ambitious growth plans and are working towards achieving these plans. Our investments will be in the area of increasing manufacturing capability, R&D and distribution network. Give your candid views on the future of bakery industry in India, in the light of the prevailing lifestyle changes across urban
India. Also elucidate on its various challenges (in terms of largely unorganised character of the industry, the scarcity in getting the right ingredients and quality human resource, etc.) which the industry needs to overcome in order to increase its rate of growth? Food habits in India have undergone a rapid transformation during the last ten years, and these changes are in favour of the bakery industry. Rising affordability and increasing exposure to global food & beverage trends have contributed to this change. While the bakery industry in India continues to be largely unorganised, investment in supply chains, growth of food services industry and the entry of foreign brands in the industry will contribute to the gradual formalisation of this Indian bakery industry. The industry needs to look at adapting new trends more proactively, needs to focus more on product innovation and should enhance its quality standards to overcome its growth challenges.
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D A I R Y
BAKERY REVIEW
Dairy
of an Entrepreneur By Swarnendu Biswas
T
he meeting with Nandkishore Attal, the Chairman and Managing Director of Vaishno Devi Dairy Products Pvt. Ltd., began with a surprise from my end. I was expecting a grey-haired and overbearing corporate honcho wearing an expensive suit and a deep frown of disapproval, but I was pleasantly surprised to find a smiling young man in casual attire who also didn’t mind my casualness about punctuality. Incidentally, I was half-anhour late for the interview session. But beneath his apparent carefree disposition, my experienced observation could easily sense a steely determination that passionately loves the language of success. When my question on whether he had been running a family business (a
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few young and high profile MDs and CEOs whom I had come across were seen running their well established family businesses) received a negative reply, my surprise got settled. Frankly, in my more than fifteen years of journalistic career, I haven’t come across a 38-year-old who has created a business with a turnover of approximately Rs.250 crore (this figure, according to Attal, was attained during the 2013-14 fiscal) on his own while starting from scratch, within barely 11 years of starting his enterprise.
A Modest Beginning “I am from Hyderabad, and I came to Pune in 1997, for my livelihood,” stated the unassuming Attal. Initially, he marketed computer stationery for a firm,
but within a couple of years that is in 1999, he graduated to his own computer stationery business. His company was named VD Marketing, which was later converted to V D Logistics to enable successful distribution of the milk products, after Attal entered the dairy business. His visit to a dairy plant, located near the Bhimashankar Temple, Maharashtra, spurred his innate entrepreneurship with the inspiration to start a dairy business and in 2003, he translated this inspiration into a reality. Attal began his innings in dairy business with less capital and great vision. He admitted that the initial capital for the dairy business was only Rs.2.5 lakh but that didn’t deter his dream of making it big in any way. He
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BAKERY REVIEW forayed into the dairy business with his childhood friend and they co-founded Vaishno Devi Milk Product. “Initially, we only used to provide the package of polythene film, and the milk was supplied by an established dairy firm,” informed Attal. The packaging of the milk within the package was also done by the same dairy firm, whose name the savvy entrepreneur chose not to disclose.
Growth and Diversification In 2005, Vaishno Devi Dairy Products entered into a tie-up with Mother Dairy for milk supply, which can be interpreted as an important milestone for the company. Attal started supplying milk to the industry from 2007, when he did set up a dairy plant after acquiring a sick unit. From 2007 onwards, he went solo. In 2007, the plant had the capacity of producing 50,000 litres of milk per day, which was enhanced in the subsequent years. In the same year (2007), Vaishno Devi Dairy Products Pvt. Ltd. and the
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Nandkishore Attal
company’s brand Shubhi was also born. At the end of the very first year of its operations, Vaishno Devi Dairy Products Pvt. Ltd. attained revenue of Rs.12 crore. In 2010 with an intention of business expansion, the company bought a land at Sahajpur, near Uruli Kanchan , located around 20 km away from Pune. In record time of just 10 months, the Uruli Kancqhan plant was commissioned
with an initial capacity of 1.5 lakh liters per day. Today, this plant, set up near Uralikanchan in Daund Taluka, in the Pune district of Maharashta, has the capacity to process up to 7 lakh litres of milk and convert it into premium quality modern dairy products every day. Here it deserves a mention that the Uruli Kanchan plant is a proper composite dairy plant where along with milk business the company is also engaged in the production of ghee, curd, yogurt, paneer, butter and milk powder. In the same plant, the company undertakes co-packing work for Mother Dairy milk and Britannia Ghee. For the company, the raw milk is being procured by the firm from the dairy farmers. Through Shubhi Milk, the company has formed a strong association with more than 50,000 farmers, directly and indirectly. The company is now planning to set up a plant at Chittore, with an initial capacity of 4 lakh liters per day. “By 2011, we started diversifying into other products. Presently, our product range includes ghee, milk powder, dairy
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BAKERY REVIEW not be expected to have his uncommon grit and talent, but at the same time they should also need the right opportunity and the business environment to grow, if the government needs the Indian dairy sector to grow to greater heights and be more organised in character. Therefore, easy availability of finances from banks and other financial institutions for entrepreneurs venturing into dairy business is needed for giving the desired momentum to the Indian dairy sector. The challenges of procurement and sales and marketing also need to be addressed well by the would be entrepreneurs in the dairy sector. It is not that dairy sector in India is not growing; it is indeed growing impressively. According to Rabobank, the
whitener, paneer, butter and curd,” proffered Attal. Currently, the company is supplying to and fulfilling sub-contracted orders of various big and well-known brands for their pan-India market. Attal feels that the profitability in liquid milk is very low and the market for liquid milk is quite saturated in the country, which induced him to diversify into a range of other dairy products, where according to him, profitability and as well as market potential are much better. The company under its Shubhi brand has recently launched buffalo ghee with the capacity of 15 tonnes per day. The company is also launching dairy whitener (milk powder) in small sachets costing Rs. 5 and Rs. 10 only, which can effectively tap the rural market. Till July 2013, Vaishno Devi Dairy Products Pvt. Ltd. was engaged in catering to the institutional segment, but since then the company has entered the retail market too. The company caters to renowned brands in the institutional segment. “We are working on strengthening our distribution network pan-India,” elucidated Attal. Presently, Vaishno Devi Dairy Products Pvt. Ltd.’s brand Shubhi has impressive presence in Gujarat and Maharashtra but Attal has pragmatic hopes to make it a brand with a pan-Indian reach very soon.
Quality Needs Control The young entrepreneur displayed a stringent stance regarding quality control in dairy business, which is a
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welcome attitude in this business where adulteration of milk is fairly rampant, largely because of the fact that almost 85 percent of the Indian dairy industry falls into the unorganised sector. “Vaishno Devi Dairy Products Pvt. Ltd. follows strict quality control at its plant where the collected milk undergoes 18 to 20 strict tests and milk is rejected even for very small deviation from the desired quality,” asserted the entrepreneur. Presently, the company owns 35 milk tankers, which are well-equipped with GPS facility to ensure proper tracking and monitoring. The company aims to have a fleet of 100 milk tankers soon. “We monitor our processes closely on a day to day basis and ensure that products of the same category are identical and homogenous in quality, nutrition and taste,” averred Attal. According to him, the exhaustive quality control process at his firm covers different levels form farm to plant.
Inspiring Success Stories? Though Attal’s success story may inspire many entrepreneurs to venture into dairy business, but they should also know that dairy is a highly capital-intensive enterprise and at the initial stage of any business, the finances are not easy to come by. Raising the requisite funds from banks at early stages of his business was one of the impediments that Attal did face. He managed to overcome those challenges, but every other would be entrepreneur entering the organised dairy sector should
country’s dairy segment is expected to grow at a CAGR between13- 15 percent until 2019-20. Yes, the dairy industry is going through an impressive growth phase, but presently its growth rate is not sufficient enough for catering to the fast growing demand for milk across the country. In the recent past, National Dairy Development Board (NDDB) had stated that India’s annual increase in milk production should be enhanced from the present level of 4.5 million tonnes per year to 6 million tonnes per year, in order to solve the nutritional challenges in the country. Here it deserves a mention that NDDB is presently running a programme named ‘National Dairy Plan’ with the objective to increase milk production for meeting the growing demand for milk in the country, which is estimated to increase to around 200 MT by 2021-22. Therefore, need for more dynamic entrepreneurs like Nandkishore Attal in the dairy industry can also be beneficial for the society as a whole.
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BAKERY REVIEW
Points to Ponder for Start-up Bakeries By Swarnendu Biswas
R
unning a bakery is a creative and challenging business, whether be it a stand-alone bakery, a retail bakery chain, or industrial bakery operations for that matter. Here we are considering the specific challenges pertaining to the start-up stand-alone bakery businesses. If an entrepreneur beginning a bakery business doesn’t take into consderation of the following factors, the chances of his success in the venture are expected to be slim. An entrepreneur venturing into bakery business should remember that simply love or passion ot predilection for baking wouldn’t do, they should be complemented with knowledge and expertise if the entrepreneur wants to survive the competition, especially with limited funds. It should do well for her/him and many such entrepreneurs to remember that bakery business has great potential for growth in India, but the competition too is huge.
Location and Costs First of all, as an entrepreneur starting a bakery one should be sure of her/his location. That is she/he should be sure that the location where she/he is thinking of starting the bakery business has a need for a new bakery or not, or whether the consumer profile there is suited for the kind of baked products which she/he has in mind or has expertise in producing. If the answer to any of these questions is no, the entrepreneur should proceed to another suitable location that is within her/his budget, without thinking twice. Secondly, it is important to calculate in detail the fixed and variable costs involved in running the bakery operations, especially for the first six months, when the profits are not expected to trickle in.
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Two examples of fixed cost are the rent of the outlet (assuming the entrepreneur doesn’t own the property where she/he decides to create a bakery) and the depreciation on the bakery equipment or the lease costs on them; two examples of variable cost are the cost of ingredients and human resources or labour. Though salary is often regarded as part of fixed costs, but since most of the bakeries in India operate in the unorganised sector, it is more pragmatic to assume that human resource or staff or labour costs as variable costs, which can fluctuate according to the production needs. However, if you decide to cut down your ingredient and human resource costs without discretion, you may end up lowering the quality of your products, which may get your business swept away by the harsh and biting winds of competition, to the oblivion. It is therefore advisable to allocate money for quality ingredients and workers before starting the bakery operations, for in bakery business, individual creativity and quality ingredients play crucial roles in success. One may curtail their cost by curtailing their quantity and/or numbers, depending upon the production needs, but it is not advisable to curtail on the quality of human resource and ingredients, especially in these times when the consumers for bakery products are getting evolved by the day. Overall, a prudent calculation of day-to-day costs of running a start-up and stand-alone bakery operations can help the entrepreneur to plan her/his would be revenues, pricing and profits better.
The Right Pricing The pricing of your bakery products would depend upon your cost of
operations, but should also depend on the pricing of the products of your competitors nearby. If your bakery outlet is located in a middle class or low income locality, and if you are charging markedly higher for your bakery products than your neighbourhood competitor, even though your products are markedly better than his, there is every chance that his regular consumers would be reluctant to switch from him towards you. And new consumers would also be tempted to get attracted to your competitor’s products only. However, both these setbacks for you would happen only if your competitor/s too produces/produce reasonable quality products. If he/they produces/produce absolute trash then of course, his/their consumers and new consumers may be attracted towards your baked products even at lieu of a much higher price. But then you cannot always rely on your competitors’ incompetence to start your business. At the same time, if your bakery is located in an upmarket locality then there are high chances that even a marked increase in the price of your products as compared to your competitors can garner you rich dividends, provided your products too are markedly better than your competitors. It is always better therefore to price your products judiciously, while taking into account of not only your cost of production, but also the prevailing price range of your competition nearby. It is because you need to cover your costs and make a healthy profit, but first of all you need your products to be sold.
Minimise Waste, Maximise Fresh However, you can promote those baked
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BAKERY REVIEW products where there is better profit margin over those products of yours where the profit margin is comparatively lower. Display the products where profit margin is higher in a much more attractive way than other items where the profit margin is lower. As a start-up entrepreneur/baker/ you also need to keep a close watch on the items which you sell the most and also the least in your bakery, and adjust your inventory accordingly to minimise waste. Waste is a great waste of often scarce funds for the start-up operations. It is also advisable to attractively display fresh baked goods as this would help shape the first impression of your consumers and potential consumers. The aroma from a freshly baked bread or cake can make a potential consumer into a real one within no time. And in business, like in other facets of life, often first impression becomes a lasting impression, though definitely not the last impression.
Promotion and Innovation It is an intelligent option for start-up bakeries to offer free samples of their prized products (the products which the entrepreneurs think are expected to be sure shot winners in their consumers’ tastes) in order to garner more consumers. However, the free samples should be small enough to induce the taste and not satiate it, so that interest over the product gets ignited. In this age, innovation is becoming the key to unlocking the doors to success, and this is more true for the bakery business, where creativity was always held at premium. Therefore, as the owner of a new bakery you should give particular attention to make your products stand out from the crowd. Innovation can be in terms of ingredients and/or presentation. If your bakery is located in a reasonably well-off locality of a big city, it would do good if you venture into the domain of designer desserts, which are gaining much popularity in the upwardly mobile metropolitan India. To simulate the ideas or fascination of your clientele into tailor-made or custom-designed cakes and chocolates for them during birthdays and other festivities can help you garner welcome revenues. And you would pleasantly see that if you give something different in terms of look that tastes great too, people are not minding some extra costs. However, this trend of designer desserts
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has not caught on in the small cities and towns of India as yet, but even if you are a bakery owner in a small town you can make a beginning in this direction, provided you do not increase the price of your designer products too much in your price-sensitive society. Another way of attracting the upwardly mobile and well-heeled crowd is by presenting healthy bakery in these health conscious times. Sugarless cakes and chocolates, and egg less and vegan cakes teeming with fruits and dry fruits can have good market, as would multigrain breads, and pastries with fruit toppings and less cream. Here also however, a point of caution is needed. The bakeries presenting health conscious products are more likely to be appreciated in upper middle class and affluent localities for there only the price for these healthy products are likely to be accepted. In middle class and lower income group areas also healthy bakery products could be marketed, but only if they are served with moderate price tags, which of course entails lesser profit margins, and even involves the possibility of some compromising on the quality of these products.
Suitable Ambience Of course, innovation should not only be extended to products, but can also be extended to ambience and décor too. If your bakery is located in an upwardly mobile or posh area of a metropolitan city, the ambience and décor should be sleek and somewhat unique, and you need to pay some good amount of money (if it is a loan, its interest would add up to your fixed cost expenses) or invest some quality imagination to achieve this. You may need both. However, if your bakery is located in a traditional middle-class area and if you intend to target the consumers with moderate means and old-fashioned tastes, it is advisable to not be too funky with your ambience and décor; it may prove to be counterproductive and your would be consumers may get reluctant to come to you by perceiving you to be too costly or high-end. In that case it is better if you keep your bakery’s ambience and décor simple and conventional. But innovativeness in products (without hurting the religious sentiments) and healthy bakery options would be appreciated in conservative middle-class
areas too, provided if you can keep their prices from going berserk.
Themed Products It is also a clever move to update the menu frequently so as to not let the boredom set in among your consumers and potential consumers. This would also facilitate your bakery to stand apart from the competition. Also let the seasonal elements reflect in your offerings, which will help build expectations for your seasonal products in the next season. Besides that, keeping a theme corresponding with various celebratory occasions and producing a specially designed bakery product according to that theme can also be an exciting proposition for the consumers and potential consumers. For example, rose shaped cakes carrying the theme of love during Valentine’s Day, or decorative candle shaped pastries during Diwali, carrying the theme of enlightenment can attract many clients to your bakery.
Work Culture As a start-up, you cannot afford to lose quality production time due to dissatisfied, lazy and inattentive staff. Ensure that your staff remains satisfied and also ensure that you keep only those employees who besides having requisite professional expertise and the eagerness to innovate are also eager to learn and please their guests. This will help you to get repeat customers. And of course, attention to housekeeping should also be given to maintain a spic and span bakery, embodying good hygiene. This would also attract repeat consumers. It is not to say that taking account of all these factors will surely make your startup bakery operations a success, but their adherence would definitely facilitate the success of your start-up bakery business endeavour. I would like to point out that these above-mentioned aspects are not only important for a start-up stand-alone bakery beginning its operations with limited funds, but also for a retail bakery chain operating in glitzy malls, or a bakery selling high-end products in the cosy and secluded marketing environment of five-star hotels, with its guests being predominantly moneyed people staying or frequenting in five-star properties. But for stand-alone bakeries adherence to these factors is all the more crucial for survival, especially in their nascent stage of operations.
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P R O D U C T
P R E V I E W
ONLINE BAKERY MANAGEMENT SYSTEM Solutionz Consulting has launched REZOL B.E., a hybrid software for bakeries, confectionaries and sweet shops with a view to enable the owners to manage multiple outlets from one central location. The USP of this product is that you do not need to purchase expensive hardware and software licenses to run it. The system, equally suitable for stand-alone units and large chains having multiple outlets, can be integrated into your current hardware infrastructure. Some of the key features of the product include: • Controlling multiple outlets from one centralised location • Showing sales & MIS reports online • Handling cash, credit card, credit sales, advance booking, and party sales • Built-in support for thermal, dot matrix, laser and desk jet printers • Smart features like guest identification, mailing lists, etc. • Supporting bar codes, incremental search, and manual codes • Maintaining daily opening and closing stock of manufactured products • The choice of over 40 reports of sales, purchase, production, variance and consumption. Based on a modified concept of the latest cloud computing platform, the online bakery management system removes the need of your being present physically in your office to monitor your outlets. Being an online software, it allows you complete access to the entire set of MIS reports from anywhere in the world with just an Internet access; enabling much better control over your outlets. This leads to increased efficiency, productivity, and revenues. It covers the entire vertical from stores (inventory) to kitchen (production) to sales (POS). This is the latest product from the stable of the seventeenyear-old IT company, which specialises in providing integrated IT services and solutions to the hospitality industry. Solutionz Consulting info@solutionzconsulting.com
GIVING THE PROFESSIONAL EDGE
CSDO’s Professional & Hobby courses are designed to make a professional & convert one’s hobby into a home business. These courses do not require any formal education. These courses have been designed to make one independent and through these courses one can start one’s enterprise right from one’s home, that too with a very nominal investment and in a short time. These courses are also useful for those who would like to learn it for their own creative satisfaction. CSDO has various vocational courses which include chocolate making course that has the potential to turn a novice into an expert professional in the art and science of creation of these dark delights. Besides chocolate making course, the company also offers courses in candle making, soap making, gift and trousseau packing, corporate gift packaging. cosmetic making, etc. Craft and Social Development Organisation (CSDO) info@vocational-courses.co.in
BAKERY REVIEW
MOMOS BY UNITAS Unitas Foods Pvt. Ltd. is a privately held company, which was incorporated in 2004. UFPL‘s journey began with the setting up of a restaurant in Gurgaon, in June 2004. This was followed by the setting up of a food processing plant in 2008, for the manufacturing of ‘momos/ dim sums.’ Unitas Foods Pvt. Ltd. is perhaps the first player in the organised retail business in India to produce momos/dim sums. The company claims that its YUM!YUM!DIMSUM is till now India’s only manufacturing facility for dim sums. The company’s momos have an impressive demand, with their clientele spanning across major five-star hotels, malls, multiplexes, schools, and hospitals, throughout India. The company’s momo manufacturing plant is a ISO:22000 (HACCP) certified factory, producing thousands of dim sums every day. The dim sums are handmade with the utmost care and then frozen at -18 degrees C to preserve freshness and nutrition.
Apart from dim sums, the company supplies a range of frozen snacks such as wontons, spring rolls, satay, chicken lollipops, etc. to the F&B industry in India. The company has market presence in Delhi/NCR, Punjab, Uttar Pradesh, Himachal Pradesh, Maharashtra, Bhopal, Gujarat and Bangalore to name a few cities. The company has plans to cater into the modern retail trade i.e., food retail stores, department stores, hypermarkets, wholesale markets, cash and carry stores. The company’s products are available in 250 gm and 1 Kg packs under the brand name “YUMYUMDIMSUM” across major retail chains like Walmart, Metro Cash & Carry, Food Hall (Future Group), Modern Bazaar, Le Marche, Needs Supermart, Godrej Nature’s Basket and GPI (24 x 7) stores. Unitas Foods Pvt. Ltd. unitasfoods@gmail.com
The information published in this section is as per the details furnished by the respective manufacturer/distributor. In any case, it does not represent the views of Hammer Publishers Pvt. Ltd.
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APPLE BAKERY MACHINERY PVT. LTD.
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CRAFT AND SOCIAL DEVELOPMENT ORGANISATION (CSDO)
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RANS TECHNOCRATS (INDIA) PVT. LTD.
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S&T CORPORATION LIMITED
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SUISSE GOURMET & BAKE INGREDIENTS PVT. LTD.
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I N T E R V I E W
BAKERY REVIEW
Satiating Through Sweetness By Sharmila Chand
Chef Sanjay Bahadur comes across as a very hard working and efficient Pastry Chef. He is working as a Pastry Chef at WelcomHotel Dwarka, New Delhi. He has over 28 years of experience in kitchens of various five-star hotels and airlines. Chef Bahadur is a passionate culinary artist who has been engaged in exploring his creativity through his creations. Adept at serving guests with a smile and exceeding their expectations, Chef Bahadur takes pleasure in delighting the senses of his guests through his sweet creations. The excerpts of the interview follow: What is the current trend in the Indian bakery industry?
The Indian bakery industry is a fast growing industry. The bakery products are making their place in the Indian lifestyle. Many bakery and confectionery products have made their impact on the tastes of people across Indian metros. For example, jar cakes, red velvet cakes, mini desserts, etc. The concept of designer cakes too has been accepted very well by the urban India. This has in a way helped us in exploring our own creativity in bakery. Succinctly, one can say that the Indian bakery industry of the present day is unconventional and is exploring new heights. How did you become a Pastry Chef? Did you attain this designation by design or by default?
I became a Pastry Chef both by default and by choice. Since an early age I have had an inclination towards creativity plus I had a sweet tooth. Later when the time came to pursue a career, it felt right for me to combine the two things and pursue my creativity further while relishing the sweet delicacies. Who are your idols, that is who all have inspired you?
I would say Chef Abdul Aziz, Chef Fadi, and Chef Sushil Chug inspired me greatly.
What are your hot selling bakery items?
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Salted Peanut Brownie, Florida Cake, Chocolate cake and savouries are my hot selling items. What is your working philosophy?
While at work, I have a personal motto which helps me cater well to the guests. The motto is ‘Presentation attracts and taste fetches.’ Today, taste and presentation are the two things that make the guests come back to my products. I also believe in working hard and partying harder. What about the health quotient? How do you take care of that aspect?
All our baked goods incorporate healthy Indian grains like barley, millet, ragi, etc. A lot of our recipes consist of soya cream and milk as a substitute to old fashioned full fat dairy cream where ever possible.
What is your favourite tool and why it is so?
My palette knife and saw knife. They are the ones I bought in 1987, when I was doing solo pastry section as a Pastry Cook.
What are the challenges a Bakery Chef has to face in his/her job? Please name two and explain
The two major challenges as a Bakery Chef to me are that good quality ingredients are not in consistent supply in the domestic
market. For bakery production we need very special ingredients which have to be of premium quality. And they are often imported. Grasping what the customer wants and fulfilling her/his requirements is another challenge. These days guests’ demands are going very high which is good for us but also pose us great challenges. What do you like about your job?
Everything about my job makes me happy. I like to create gastronomic delights which please the senses of the guests.
What is your strength as a Pastry Chef?
I would consider my team to be my professional strength.
What are you passionate about besides baking?
Besides baking, watches do attract me immensely. How do you like to de-stress?
I de-stress by play snooker and by having a few drinks. What are your dreams?
It is to bake the wedding cake of my daughter. Lastly, what is your mantra for success?
There is no substitute for hard work.
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