74
Hammer Food & Beverage Business Review
Aug-Sept ’15
Elle & Vire, partner of your success So lutions for Foodservice Professionals
Dabon International (P) Ltd.
North: 0124-4974000 - sales_delhi@daboninternational.com West: 022-28301214 - sales_mumbai@daboninternational.com South: 080-41602213 - sales_bangalore@daboninternational.com Contact: gauravtandon@epicure.in Dec-Jan ’16
1
E d i t o r i a l
Publisher cum Editor
Rajneesh Sharma
rajneeshhammer@gmail.com
Associate Editor
Swarnendu Biswas Resident Editor
Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design
Hari Kumar. V Abhishek Singh Rathore Production Assistant
Mamta Sharma
Advertising Sales
Delhi: Debabrata Nath, Sumesh Sharma Director Sales
Sanjay Anand Mobile: +91 9811136837 Director Operations & Finance
Rajat Taneja Mobile: +91 9810315463
Editorial & Advertising Offices: Delhi:
Hammer Publishers Pvt. Ltd. 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-25704103, 45084903, 45093486 Mumbai:
Hammer Publishers Pvt. Ltd. 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise Hotel, Andheri (E), Mumbai-400 093 Phone: 022-28395833 Telefax: 022-28388947
E-mail: info@hammer.co.in © 2016 Hammer Publishers Pvt. Ltd. No article can be reproduced in part or as whole without prior permission of the Publisher. Bakery Review is a bi-monthly magazine, printed and published by Rajneesh Sharma on behalf of Hammer Publishers Pvt. Ltd., 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028. Annual Subscription rate within India is Rs. 450 and overseas US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.
With the maturation of globalisation, it is not surprising that global tastes are influencing the Indian bakery and confectionery industry. One of the European origin products which can make great impact in middle and upper class India’s breakfast tables in the near future, is waffle. In these health conscious and taste conscious times, the market for waffles in India has impressive potential. Many people in India have already tasted waffles and some of them have developed a taste for it. One can forsee that the popularity of waffles is only expected to increase in the Indian metros in the years to come, and from there their popularity is expected to percolate to other big cities and tier-II cities of the country, which are also getting fast influenced by health consciousness and global taste preferences. Toppings and dressings greatly contribute to the taste of waffles, and thus we can see that the growth in the market for waffles in India can easily lead to the growth in the market for almonds, chocolates and maple syrup in the country, as they are popular toppings and dressings for waffles. In our Cover Story, we have explored the present and future popularity of waffles in India, the global popularity of waffles, the history of waffles, and also talked about some delectable waffle dishes. The Business Story deals with the growing role of value added dairy products (VADPs) in the Indian dairy industry, which in India generally entails more profitability for the entrepreneurs than the liquid milk. In the feature, we have also focused on some important sub-segments of value added dairy products’ market in the country. With the growing popularity of burgers in India, it seems apt to cover a global burger and shakes chain, which has made its entry into India a couple of years ago. It has achieved success in the dicey Indian market, by effectively positioning itself as a niche chain between QSR and casual dining. The Feature section of the magazine deals with Johnny Rockets’ growth story in India. Besides these, an insightful feature on gelato, a profile of a creative Executive Pastry Chef, and an interesting article on chocolate contamination are some of the other presentations for this issue. As always, the articles and features are adequately complemented by the rich information base of our News, Report and Events section. I hope our esteemed readers would enjoy reading the issue as much as we have enjoyed developing it. See you at Aahar 2016.
Editorial Policy : Editorial emphasis in Bakery Review magazine is on
educational & informational material specifically designed to assist those responsible for managing Bakery & Confectionery business. Articles are welcome and will be published on the sole discretion of the editor.
2
Dec-Jan ’16
i n s i d e
22 COVER STORY
India’s Growing Familiarity With Waffles
04
Events
10
News Scan
16
Report
18
Focus
20
Profile
40
Ingredient
42 PRODUCT
44
Product Preview
48
Interview
28 BUSINESS
Adding Value to Dairy Products
34 FEATURE
Johnny Rockets Through Burger Revolution
38 INDUSTRY
Dec-Jan ’16
departments
The Routes for Chocolate Contamination
Heavenly Dessert
3
e v e n t
bakery revie w
SIAL China 2016: The Right Platform for the F&B Industry
A
s Asia’s largest food innovation exhibition, SIAL CHINA presents thousands of food, beverage and wines every year. The forthcoming edition of SIAL is also not expected to be deviation from this convention. SIAL CHINA 2016 will be held during 5th-7th May 2016 at Shanghai New International Expo Centre. It is expected to attract 2,900 exhibitors and 66,000 visitors. SIAL CHINA 2015 attracted 2734 exhibitors and 61,296 visitors. SIAL CHINA 2016 will be spread across 126,000 sq m, in 11 halls, whereas SIAL CHINA 2015 had 115,000 sq. m exhibition area. SIAL CHINA 2016 is expected to create a channel for quality gastronomic products which will cater to HoReCa buyers’ needs. Whatever product you plan to present: tea, wine, spirits, meat… SIAL CHINA is offering you a great chance to
4
present your products thanks to the 21 sectors, 11 events and dozens of cooking demonstrations. With Wagyu beef, Canadian beef, Australian mutton, Indian poultry and so forth in the meat sector, SIAL CHINA 2016 aims to feed Chinese restaurants’ aspirations for high quality meat with 25,000 sq. m exhibition space in hall E3 & E4. When it comes to wine sector, old world and new world will converge at hall W5.In gourmet sector, high value food materials such as French truffle, Spanish ham, Korean ginseng and many more are expected to whet appetites of the pickiest buyers. Central Kitchen and Seafood zones in hall E3 and E4 will provide one-stop purchasing opportunities for buyers to source the premium Chinese products. In addition to the sectors, SIAL CHINA 2016 will also host numerous interactive events to provide value added services for the HoReCa segment. Endorsed by World Associations of Chef’s Society (WACS), La Cuisine will carry on the live culinary competitions. Seafood
Fest’ will present cooking demonstrations with fresh aquatic products. Wine Lab will be the wine education sanctuary to help distributors to cultivate Chinese consumers’ needs for best wines. Last but not the least, HoReCa visitors will be able to discover innovative products at this edition of SIAL, thanks to SIAL Innovation 2016. At SIAL CHINA 2015, 89 percent of the exhibitors were satisfied with the show and 89 percent of them recommended the show. 96 percent of the visitors were satisfied with the show and 92 percent said that they would return to the show next year. SIAL 2016 is expected to repeat or even outshine the last edition’s success story. Bjoern Kempe, Exhibition Director, SIAL China, said that at SIAL China, the Indian visitor would be able to discover gourmet products from a range of 60 participating countries. “SIAL China is an ideal platform to identify new and exciting ingredients that could be served in Indian households, in the future.”
Dec-Jan ’16
Dec-Jan ’16
5
e v e n t
bakery revie w
Welcoming Aahar 2016 Aahar, the international food & hospitality fair, will be taking place at its regular venue of Pragati Maidan, New Delhi. This would be the 31st edition of Aahar. Aahar is regarded as the largest trade fair in the food & hospitality sector in India. The mega show for the food & beverage and hospitality industry would be taking place during 15th-19th
Export Development Authority (APEDA), Association of Resource Companies for the Hospitality Industry of India (ARCHII), Hotel & Restaurant Equipment Manufacturers’ Association of India (HOTREMAI), All India Food Processors’ Association (AIFPA), Food and Hospitality Support Association of India (FHSAI) and Forum of Indian Food Importers (FIFI). For the Aahar 2016 new & young entrepreneurs from India are being offered booths at 50 percent rebate, in accordance with the T&Cs. For the forthcoming edition of Aahar, there is an
EVENTS’ CALENDER Aahar 2016 15-19 March 2016 Pragati Maidan, New Delhi http://www.aaharinternationalfair.com EDT Expo 2016 23-26 March 2016 Istanbul, Turkey http://www.cnredtexpo.com HOTELEX 2016 29 March -1 April 2016 Shanghai New International Exhibition Center, China http://www.hotelex.cn/ Expo GastroPan 2016 7-9 April 2016 President Expo centre, Targu Mures, Romania http://www.gastropan.com/ FHA 2016 12-15 April 2016 Singapore Expo, Singapore www.foodnhotelasia.com ANUFOOD Eurasia 2016 14-16 April 2016 Tüyap Exhibition Center, Istanbul, Turkey http://www.anufoodeurasia.com Alimentaria 2016 25-28 April 2016 Fira de Barcelona, Spain www.alimentaria-bcn.com
March 2016. The event would be meant exclusively for the business visitors during 10.00 am - 6.00 pm on all the five days, and would be open for the general public during 2.00 pm- 6.00 pm on 19th March. Aahar 2016 will be demarcated into two separate but concurrent exhibitions. They are ‘Hospitality India’ covering hotel & restaurant equipment and supplies, and ‘Food India’ covering food, processed food & beverage products. The event will be spread across halls 2, 4, 5, 6, 7, 8, 9, 10, 11, 12, 12A, 14, 15 & 18. Aahar 2016 will be organised by India Trade Promotion Organisation(ITPO), and will be supported by Ministry of Food Processing Industries (Govt. of India), Agricultural and Processed Food Products
6
increase in exhibition area to meet the overwhelming demand of applicants. There will also be match-making services to facilitate efficient interaction between buyers & exhibitors at Aahar 2016. Besides facilitating business, Aahar as a platform provides great opportunity for the food & beverage and hospitality industry players to disseminate/gather relevant information and gauge trends, that can greatly benefit many participants. Aahar 2015 attracted 872 exhibitors from 22 countries and 44,665 visitors. The forthcoming edition of the show is expected to improve upon this already impressive performance. Overall, Aahar 2016 is a much awaited show for the food & beverage and hospitality industry.
SIAL China 2016 5-7 May 2016 Shanghai New International Exhibition Center, Shanghai,China www.sialchina.com Travel Catering Expo 2016 9-11 May 2016 DICEC, Dubai http://www.travelcateringexpo.com/ Thaifex — World of Food Asia 2016 25-29 May 2016 Impact Challenger & Exhibition Center, Thailand www.worldoffoodasia.com
Dec-Jan ’16
(A Unit of Stec Hotelware)
Dec-Jan ’16
7
e v e n t
bakery revie w
SIGEP 2016:
A Galaxy of Fascinating Shows
R
imini Fiera hosted the 37th SIGEP Expo of artisan gelato, pastry & bakery, and also the RHEX Rimini Horeca Expo during 23rd-27th January 2016. The show was inaugurated by the President of the Province and Rimini’s Mayor, Andrea Gnassi and Rimini Fiera’s Chairman, Lorenzo Cagnoni, in the presence of three extraordinary world pastry masters — Cher Harris, Iginio Massari and Roberto Rinaldini. The 37th SIGEP, along with RHEX Rimini Horeca Expo, received 201,321 visitors this year, which was 8 percent more than the 2015 edition of the show. The number of foreign visitors rose to 41,122 trade members from 150 countries. The exhibition had over 1000 companies occupying the entire expo centre. The expo hosted over 500 events of various sectors, which included Gelato World Cup, Pastry Queen, Bread in the City, The
Star of Chocolate and the Gelato World Tour. They disseminated knowledge and innovation. At SIGEP 2016, there was also greater collaboration with ICE, the agency for the foreign promotion and internationalisation of Italian enterprises, in the program for strengthening Italy’s large trade fair events; foreseen by the Italian government’s special plan for the promotion of Italian-made products. Trade delegations arrived in Rimini Fiera from twenty countries. Rimini Fiera’s Chairman, Lorenzo Cagnoni reminded, “It is worth remembering that SIGEP and RHEX follow up on the record-breaking 2015 edition, with over 187,000 trade visitors, 38.000 of whom were from abroad. The two expos have a very high profile, thanks to the participation of world-leading brands and the great international events we host.” “SIGEP and RHEX feature significant high figures that communicate awareness and confidence. Rimini now offers its contribution to the country, using food culture, in this specific case featuring artisan confectionery,” observed the Rimini’s Mayor, Andrea Gnassi at the inauguration of the show. SIGEP 2017, which will be joined by the biennial A.B. TECH EXPO, will be held during 21st-25th January.
both commercial and economic nature. The key players at the 37th edition of the Rimini Fiera expo included two great Indian Chefs: Sabyasachi Gorai and Avijit Ghosh, apart from participants of The Pastry Queen – Chef Sanjana Patel (La Folie Patisserie, Mumbai) & The Star of Chocolate — Arvind Kumar (ITC Gardenia, Bengaluru) and Chef Subhendu Sahoo (The Leela Palace Bengaluru). “I know Italy and its extraordinary products well,” said Sabyasachi Gorai, also known as Chef Saby. “ In my country, there are 600 million people under the age of 40 and they are ready to discover and appreciate Italian cuisine. At this expo I have found great enthusiasm and a very high level of participation on behalf of the public and trade members. All these open the doors to exchanges and shared projects,” he pointed out further. Avijit Ghosh, currently Corporate Pastry Chef and Standard Manager of the Leela Ventura Limited hotel chain, also considers SIGEP is a place to facilitate global networking with the pastry and gelato world and for new ways to consider desserts.“Thanks to the international competitions, meetings and workshops, we are able to discover and share experiences and ideas. It is possible to update on what is happening and improve one’s abilities. This is an experience I will take back to India with me and put at the disposal of the 25 Pastry Chefs who work with The Leela Hotels,” he averred.
India at SIGEP
Chef Avijit Ghosh & Chef Silvia Federica Boldetti
8
SIGEP is a stage on which different cultures and food traditions meet and share projects, exchanges and collaborations of
Chef Sabyasachi Gorai
Dec-Jan ’16
Events at SIGEP 2016 gelato parlours worldwide and is granted to trade members who promote real Italian tradition of gelato outside Italy. Pastry Queen 2016 At SIGEP, the Italian Pastry Chef Silvia Federica Boldetti won the World Ladies Pastry Championship, which is held every two years. The panel judging the entries included Japan’s Aki Tanimura, France’s Marléene Bachellerie and India’s Niklesh Sharma. The panel was chaired by Cher Harris (USA), the 2014 Pastry Queen. Honorary president was Master Pastry Chef, Iginio Massari and international panel President was Miguel Moreno (Spain).
Chef Niklesh Sharma & Chef Sanjana Patel
The Star of Chocolate At SIGEP, Italian chocolatier Lorenzo Puca from Pescara won The Star of Chocolate, the International Chocolate Competition, that featured master chocolatiers from Japan, Brazil, India, Italy, Austria and France. Second
Ice Cream World Cup At SIGEP 2016, Italy was back on the top of world gelato podium. At the end of three days of tests, it beat Spain and Australia, who came second and third respectively. 13 teams competed at the event, made up of a total of 65 seasoned professionals from Argentina, Australia, Japan, Italy, Morocco, Mexico, Poland, Spain, Switzerland, USA, Chile, Uruguay and Singapore.
Mali, France and Algeria. Over the five expo days, the teams undertook ten tests; preparing traditional and special bread, Viennoiserie, tarts and a test involving the presentation of savoury items and pizza. Special prizes went to Italy for the best ciabatta and best presentation, whereas the best pizza was made by the Peru team. The Italian team comprised Riccardo Liccione from Frossasco (Turin) and Cristian Trione from Saint Christophe (Val d’Aosta); the trainer was Settimio Tassotti. This year’s four prize-winning teams, along with the first four in the 2015 edition of the show (Belgium, Spain, Holland and Israel), will participate in the final phase next year on the occasion of AB-TECH EXPO.
Gelato World Tour 2016 Gelato World Tour, organised by Carpigiani and SIGEP to promote artisan gelato worldwide, targets the American continent, with two dates in the United States, and also being open to Central and South American gelato artisans. The appointment is from 27th to 29th May in Chicago, whereas in September the tour flies to the West Coast. This year there is also a program of dates for the Gelato World Tour Italian Challenge; the touring competition that travels round Italy in the premises of Carpigiani dealers to find the Italian finalists who will compete for the 8 places available. Moreover, SIGEP 2017 will also host the selections for the German date, to be staged in Germany next summer. Hundreds of gelato artisans will compete for the title of ‘World’s Best Gelato.’ The Grand Finale of the 2nd Edition of the Gelato World Tour will held in Rimini, in September 2017.
Italian Artisan Gelato This year SIGEP also hosted an initiative for combating counterfeit Italian products in the gelato sector, thanks to ‘Gelateria Italiana’, a project launched by the Ministry for Foreign Trade, Assocamerestero and Rimini Fiera. ‘Gelateria Italiana’ is a certification mark of Italian
Dec-Jan ’16
Chef Arvind Kumar
Chef Subhendu Sahoo
place went to France’s Jerome Martinaud and another Italian was third — Tommaso Molara from Valguarnera Caropepe (Enna). The theme of the second edition of The Star of Chocolate was Jazz music. Bread in the City Italy was also the winner of the bread baking competition, coming ahead of Switzerland, Japan and China. The international ‘Bread in the City’ contest featured eight teams of professional bakers, which also included teams from Peru,
The Barista & Farmer Talent Show At SIGEP, the finalists were announced for the third edition of Barista & Farmer; the talent show dedicated to the world of coffee, which will be held in Brazil from 3rd May to 13th May 2016. The ten contestants will live as coffee pickers with the coffee companies and the format will be transmitted online on the website www. baristafarmer.com. Here are the finalists’ names: Jesslyn Evani (Indonesia), Guido Garavello (Italy), Miguel Angel Vera Fernandez (Venezuela), Nikolaos Kanakaris (Greece), Olga Kaplina (Russia), Amy Manukian (Armenia), Evgeni Pinchukov (Belarus), Daniel Rivera (USA), and Agnieszka Rojewska (Poland). The tenth contestant will be announced in March and will be the winner of the competition being held in Australia, during the Melbourne International Coffee Expo.
9
NE W S
S C A N
bakery revie w
Choco Diva from Transworld Enterprises
Master Class at MONIN Studio Gurgaon
Transworld Enterprises is a Gurgaon-based company with strong focus on bakery equipment, tools & accessories, kitchen equipment & accessories, and also on chocolate equipment & tools. After over a decade of servicing the food industry with large range of kitchen tools, accessories and equipment, Transworld Enterprises has opened its bakery division named Choco Diva. “We have been working as a backbone for bakers, but now we will also enjoy serving guests some mouthwatering bakery products,” said Archna Kumar Sethi, owner, Transworld. The concept of Choco Diva as narrated by its owner is to be an extended arm for various restaurants and cafes who do not have their own bakery or have capacity problem. Choco Diva shall offer customised cakes, desserts, tea time cakes, muffins, chocolates, etc. for such restaurants and cafes. Choco Diva is expected to help these outlets design their bakery and confectionery products considering factors like the main menu of their end customers, the cuisines offered, the customers targeted, and the portion size and presentation desired. Choco Diva had a good start as they already have a number of restaurants and cafes within their network, where their supplies have began. While they have started operations recently, they are already looking at expanding their facilities in the near future.
Top bartenders from Delhi-NCR stepped away from their bars to take part in the Master Class at MONIN Studio Gurgaon, on 16th December. Andrea Fidora (MONIN Beverage Innovation Director – MEIA), Hemant Pathak (Bar Manager
at Junoon, New York), Ulysses Vidal (Bar Manager at Employees Only, New York) Rohan Bharadwaj (Brand Ambassador, Grant’s India) and Akshay Duggal (MONIN Beverage Innovation ManagerNorth), were the featured speakers; inspiring bartenders to explore new and innovative cocktails & mocktails. Andrea Fidora shared the international beverage trends, by showcasing some of the exotic handcrafted, ultra indulgent & healthy cocktails & mocktails from around the world, while Hemant & Ulysses challenged all the bartenders present to infuse more innovation in their bartending skills. The master class struck a chord with all the bartenders. With great drinks from well-known bartenders, and a chance to interact with key bartenders in Delhi-NCR, this master class at MONIN Studio Gurgaon came across as a memorable event.
London Dairy’s Strawberry Cheesecake in India London Dairy, the brand known for premium ice creams and finely crafted ingredients from around the world, has something new this season for its fans in India to indulge in. London Dairy’s first signature flavour in India, the Strawberry Cheesecake, is back after a brief hiatus. London Dairy’s signature flavour, the Strawberry Cheesecake, is back in a creamier avatar, replete with delicious cream cheese pieces and swirls of luscious strawberry sauce. The Strawberry Cheesecake promises to be a feast for the evolved Indian ice cream aficionados. The brand also boasts of unique flavours for the Indian market like Tiramisu, Chocolate Brownie Delight & Mocha Almond Fudge, to name a few.
10
Dec-Jan ’16
Dec-Jan ’16
11
NE W S
S C A N
bakery revie w
Café Coffee Day Comes With SuperMenu Café Coffee Day has recently launched its SuperMenu. This special menu is presently available in CCD outlets across Mumbai, Delhi, Bengaluru, Hyderabad, Chennai, Ahmedabad, Chandigarh, Pune and Kolkata. SuperMenu’ is studded with some delicious varieties of cupcakes, soups, sandwiches and burgers. The indulgence of this SuperMenu includes Berry Bite Cupcake and Cocoa Cupcake among others. With the sweet zest of strawberry and chocolate enhanced with a frosting swirled to a creamy lush, these cupcakes, according to a press release, are created to charm the sweet spots. Hazelnut Karat Celebration Cake, Pure Indulgence Celebration Cake and Cocoa Fantasy Slice Cake are part of the SuperMenu. The SuperMenu includes a range of cakes and pastries. CCD has also unveiled a fiery range of sandwiches in this special menu. The Chunky Chicken Roast Sandwich packs together roasted herbed chicken, onion rings and a cheese slice wrapped in a chipotle bread. Vegetarians can feast on The
Meet us at Aahar 2016 Hanger No. 27 A Stall No. 3 E, F
Couch Potato Sandwich, which is made from potatoes smothered in gram flour, and fried. Here the consumers can meet onion rings under freshly baked chipotle bread. The Tandoori Chicken Sandwich and Tandoori Paneer Sandwich are some other sandwiches on offer in this menu. Also on offer is CCD’s Big Crunch Burgers, which have been introduced Sanjiv Mediratta in three vegetarian and non-vegetarian options. In the SuperMenu, the Veg Classic, Veg Spicy & Veg Cheese burgers are complemented by Chicken Classic, Chicken Spicy & Chicken Cheese burgers. According to a press release, the burgers in CCD’s SuperMenu are peppered with authentic sauces and flavours. Speaking at the launch of the SuperMenu, Sanjiv Mediratta, Group Advisor, F&B Solutions, Coffee Day Global Limited said, “Café Coffee Day thrives on the love and loyalty we garner from the coffee lovers who consider our outlets their preferred meet-up places. SuperMenu is our gift of the season to all the food lovers, especially the youth, to ensure they have some super awesome time treating themselves over a delectable range of options. The menu is meticulously planned to balance the sweetness of cupcakes, tanginess of soups and the savoury appeal of sandwiches and burgers to create a wholesome eating out experience.” Here it deserves a mention that CCD operates through Coffee Day Global Limited, a subsidiary of Coffee Day Enterprises Limited. Starting at Rs.39/- the SuperMenu treats of CCD are expected to be hit with QSR and café going crowd in Indian cities.
Narsaria’s to Launch Ornima Narsaria’s, a Delhi-based manufacturer and importer of bakery ingredients, will be launching Ornima at the forthcoming Aahar2016. Ornima includes a premium range of bakery ingredients, whose highlights are the non dairy whip topping and premium decorative glazes. The brand Ornima is the product of a manufacturing tie-up between Narsaria’s and an international company. Narsaria’s is also installing a new plant at Murthal, Haryana with state-of-the-art facility, enriched R&D and impressive capacity. “Our Murthal plant is planned to be completely ecofriendly certified facility. This will boost our production capacity and efficiently support the growing demand for our products in India,” said Harish Narsaria CEO, Narsaria Group (Bakery). This manufacturing plant will be the third from Narsaria Group (Bakery Segment) in the country. He also added that they were now focusing on bakery glazes, sugar paste fondants and fruit filling.
12
Dec-Jan ’16
Dec-Jan ’16
13
NE W S
S C A N
PizzAah! in Mumbai PizzAah! — the woodfried and smoked gourmet pizza delivery chain — has been launched in Mumbai, in the recent past. Pizzas of PizzAah! can also be delivered at the doorstep of the consumers. PizzAah! was launched exclusively at Café Lager in Bandra for dine-in as well as delivery. However, this brand of pizza would shortly be available across Mumbai. Ten retail outlets of PizzAah! is expected to come up in Mumbai, by the end of June. In Mumbai, the pizzas of PizzAah! are being offered in a spread of four distinguished Italian preparation styles including traditional, classic, contemporary and international, in standard sizes of 9 inch and 12 inch, with thin or regular crusts. The toppings of these pizzas can be customised as per one’s gastronomic cravings, with sauces, cheeses,
veggies or even meat. “Wood ‘Fired’N’Smoked’ pizzas are usually not home delivered as they get soggy very fast. We developed a state-of-the-art oven and custom tweaked it to create authentic woodfired and smoked flavour. A distinctive formula of ingredients, along with a specially developed high heat cooking process, was conceived to ensure that pizzas don’t get soggy even as they retain their aroma, flavour and gourmet tastes,” affirmed Dipesh Dutt Sharma, CEO & Founder, PizzAah! According to a press release, despite being gourmet products, pizzas of PizzAah! have been economically priced in the range of Rs.255- Rs.375 for the medium pizzas and Rs.355 -Rs.525 for the large ones. “It is a combination of gourmet taste served at street prices and propelled by a process driven approach. PizzAah! are priced 20 percent to 35 percent lower than most pizza chains and will come with a variety of offers,” Sharma stated further.
14
bakery revie w
The Great Indian Ice Cream Contest DuPont Nutrition & Health, a leading supplier of food ingredient solutions to the global dairy industry, is presenting Season 5 of ‘The Great Indian Ice Cream Contest,’ which will be held in partnership with the Indian Dairy Association. DuPont will challenge the creativity of the contestants as they will pit themselves against each other with their scoop ideas at the pan-India ice cream contest, which will be held on 11 February 2016 in Gurgaon, Delhi-NCR. Results will be announced on the same day. The first edition of the above-mentioned contest was held in 2008 and returned with three more exciting seasons in 2009, 2010 and 2013. The competition grew from 21 participants in 2008 to 74 participants in 2013. For this year’s edition, the contest has received an overwhelming response of more than 90 participants and registration is now closed. The contest is open to all manufacturers of ice-creams and frozen desserts in India. Entries will compete in either the Ice Cream or Frozen Dessert group in the following categories, which are termed as Standard Vanilla, Best Chocolate, Kool Kids, and Most Innovative. Judges for the event will include luminaries from the Indian icecream industry as well as a panel of approximately 15 children of DuPont Nutrition & Health employees in India; they will evaluate entries in the Kool Kids Category. All judges will receive training and orientation regarding sensory evaluation and other parameters prior to the event from world-renowned ice cream expert, Vasco de Sousa, who has around 28 years of experience in the ice-cream industry. The panel of judges will experience what is inside the most scrumptious ice cream recipes and find out how the creations measure up in terms of quality and inventiveness. According to a press release, in line with the DuPont Nutrition & Health’s new brand positioning campaign, ‘It’s What’s Inside,’ the primary objective for this contest is to collaborate with local dairy industry and help turn challenges into business opportunities. “In the food business, it is what is inside the product that makes the difference. At DuPont Nutrition & Health, we know food and we understand the market. We are passionate about innovation and continue to work together with our customers to inspire ice-cream innovation in India. This is why we are back with another season of this unique event,” said Brian Jones, Regional President, South Asia at DuPont Nutrition & Health. “This contest is a collaborative platform that brings together manufacturers from across the Indian dairy industry. Competition from the past seasons has been intense but this undoubtedly brings out of the box creations and unique product offerings to the table,” pointed out Sanjay Iqbal, Sales Director, South Asia at DuPont Nutrition & Health.
Dec-Jan ’16
Dec-Jan ’16
15
R E P O R T
bakery revie w
The Mayonnaise and Salad Dressing Market Growing Impressively According to Research and Markets, the mayonnaise and salad dressing market is emerging as one of the most rapidly growing, dynamic markets in the food services sector in India. Due to the increasing standard of living and changing lifestyle, the demand for sophisticated taste in meals is becoming a growing trend in the food industry in India that is making a positive impact on mayonnaise and salad dressing market of the country, noted Research and Markets. According to India Mayonnaise & Salad Dressing Market Outlook 2021, India’s mayonnaise and salad dressing market is predicted to increase at a CAGR of 24.72 percent over six years.
The report stated that the Indian mayonnaise & salad dressing market was growing with a CAGR of 21.54 percent since the last five years and was projected to triple by 2021. Mayonnaise is an integral ingredient which is used by branded food chains like McDonald’s, Subway, KFC, Domino’s, Pizza Hut, etc and these are the leading end users for the mayonnaise market. The unorganised market in this industry in the country is lagging compared to its organised segment, as institutional food players focus on quality mayonnaise and salad dressings rather than prices. According to the report,
eggless mayonnaise dominates the Indian mayonnaise market along with its various variants. The report further observed that metro cities of India accounted for a considerable market share in the sales of mayonnaise and salad dressing products in India.
Promising Baking Ingredients Market According to the recently published report by Markets and Markets titled Baking Ingredients Market by Type (Emulsifiers, Leavening Agents, Enzymes, Baking Powders & Mixes, Oil, Fats & Shortenings, Starch, Colors & Flavors), Application (Bread, Biscuits & Cookies, Cakes & Pastries, Rolls & Pies), and Region - Global Trends & Forecast to 2020, globally the baking ingredients market is estimated to be valued at USD 11.79 billion in 2015. In this report, the baking ingredients market is segmented on the basis of regions into North America, Europe, AsiaPacific, and Rest of the World. The report maintained that the baking ingredients market was projected to grow at a CAGR of 5.2percent during 2015 to 2020. The global market of baking ingredients is
16
estimated to reach a projected value of USD 15.19 billion by 2020. With the increasing per capita consumption of baked goods in European as well as in the Asian economies, the demand for baking ingredients is expected to enhance the market growth in the near future, the report observed. Increasing per capita consumption of bread and other baked goods in developing economies in the Asia-Pacific, Latin America, Eastern Europe, and the Middle East regions is another driver for the baking ingredients market. The report covers the emulsifiers, leavening agents, enzymes, baking powder & mixes, starch, oils, fats & shortenings, colours & flavours segments in terms of value and volume. From the findings of the report it is revealed that the baking powders & mixes segment accounts for the largest share in the baking ingredients market, followed by oils, fats & shortenings. The enzymes segment is expected to grow at the highest CAGR in terms of value. Ingredients offering similar functionalities are facing fierce competition due to raw material availability and production costs. For instance, usage of enzymes in baking restricts the growth of emulsifiers in baking applications. The report stated that bread was the most consumed baked product, globally, which is an expected finding.
Dec-Jan ’16
Dec-Jan ’16
17
F O C U S
bakery revie w
Pecan: Great in Taste, Rich in Antioxidants D
elicious, buttery yet richflavoured pecans can be regarded as one of the healthy and edible tree-nuts known to the American aborigines since centuries ago. The US produces nearly 80-95 percent of the world’s pecan crop. They are enriched with many health benefiting nutrients, minerals and vitamins, which are essential for optimum health. The pecan may just be the best kept secret of the nut family. Pecans have a rich history that dates back hundreds of years, but recent research is redefining how people think about these delicious little tree nuts. Known for its smooth taste and versatility, there is more that the Indian food service industry should know about this powerful nut. Here are some important facts about pecans. Known to offer unique & amazing
18
benefits to the human diet, according to the US Department of Agriculture (USDA), pecans are the most antioxidant-rich tree nut. Essentially what this means is that intake of pecans may decrease the risk of cancer, coronary heart disease and neurological diseases such as Alzheimer’s. Among the nuts, pecans have the highest antioxidant content. Pecans contain more than 19 vitamins and minerals including Vitamin A, Vitamin E, colic acid, calcium, magnesium, phosphorus, potassium, several B vitamins and zinc. What is more, pecans are cholesterol free and naturally sodium free. Just one ounce of pecans has more zinc — an important nutrient for proper growth and strong immunity – than a 5 ounce piece of skinless chicken (typically a good source of zinc). It would also delight the food retailers to know that pecans can be frozen and refrozen for at least two years without loss of flavour or texture.
The applications of pecan is widespread. Pecan is a versatile nut with many different uses. They can be used in salads to give a crunchy texture and a nutty taste. They can also be used in bakery, such as in muffins, cakes and breads. They are also useful as garnishment on top of cakes or muffins. Pecans can also be used in cereal as a topping. What is more, they make for a good ice cream topper. Succinctly, adding a handful of pecan nuts in your diet can give a holistic character to your diet meter by sprucing it with sufficient levels of minerals, vitamins, and protein. Pecans are more needed now than before, in these health conscious times. For more information Contact us at:
i2i Consulting D-18, Nizamuddin East, New Delhi-110003 Call 01141004670/46590340 Visit at www.i2iconsulting.biz or mail at info@i2iconsulting.biz
Dec-Jan ’16
Dec-Jan ’16
19
P R O F I L E
bakery revie w
To Baking With Love In the recent past, Bakery Review got the opportunity to interact with Vikas Bagul, the Executive Pastry Chef at The Oberoi, Mumbai. The interaction provided interesting information about his profession and also presented his knowledgeable observations about the Indian bakery industry. The excerpts of the interview follow:
What or who/whom inspired you to join this profession? It was always my childhood aspiration to be a Pastry Chef as I was always fascinated with cakes and chocolates, especially chocolates.
What are the factors that have contributed to your success as a Pastry Chef? The love for my craft is one of the factors that have contributed to my success. I never looked at my craft as work. I enjoy my craft as it gives me an opportunity to be artistic and express my creativity. I think when you love your work, you are always motivated and keep on challenging yourself to get better. The Oberoi Group has given me this opportunity. Working here, I am empowered and have got the freedom to express my creativity.
What are the challenges and impediments that you face in your day-to-day working as a Pastry Chef? These challenges and impediments could be creative as well as of operational nature or may pertain to personnel Challenges and impediments are a part and parcel of our job, as we have to keep on creating and innovating, while keeping in mind our guest profile. Here I am trying
20
to elaborate on some of those challenges and impediments. Maintaining a balance between creativity and business considerations is a challenge in our job, where creativity cannot be exercised just for the sake of it. At the end of the day, there has to be some tangible benefit out of it. Another challenge is the choosing of appropriate ingredients and maintaining cost-effectiveness at the same time. The desire to use the best ingredients does not make you the best Chef or does not make your product/s superior. The key is to understand the return on investment that you will have on a particular product. A bakery product needs to be made with such ingredients which will be appreciated as well as make the product successful, without compromising on quality.
Name three highly popular products that you have created during your present tenure?
One is definitely the Portico Cake. It is one of the high sellers in our pastry shop. The Raspberry Crème Praline is another one. The Maracaibo Chocolate Air is one of our signature desserts.
How much importance do you and the hotel you are engaged in give to the health quotient in your baked and pastry creations? Name some of the healthy baked products in your menu, and also talk about their health attributes The Oberoi Group lays a lot of emphasis on healthy menus. The health quotient of the bakery products in India is increasing day by day. The guests who come to our hotel are generally well-travelled and quite knowledgeable of the food & beverage scenario in the world. The recent healthoriented trends in the Indian bakery industry are gluten-free products, sugar free products, vegan products, low calorie products, etc. and these feature on our menus.
How do you maintain the quality of ingredients, and also how do you ensure that the safety measures in your bakery operations are being adhered to? There are a lot of check points at every stage. Firstly, we are an ISO 22000 certified
Dec-Jan ’16
P R O F I L E
bakery revie w
glazes. Also a lot of people are focusing on tier cakes. Gluten-free products, sugar free products, vegan products, and low calorie products are also happening trends in the Indian bakery industry.
hotel. That itself entails strict guidelines. Here the entire chain from procuring to dispensing is critically laid out in the form of SOPs. Also, we only source the ingredients from reliable suppliers. With this, half the battle is won.
Do you think bakery outlets housed in five-star hotels of India will tend to lose market share to the mushrooming high-end retail bakery outlets in malls and supermarkets? Or do you think the high-end stand-alone retail bakery outlets, or retail bakery chains and five-star hotels’ bakeries cater to different market niches and as such there is little risk of losing of market share of one segment because of the growth of the other? Please
Dec-Jan ’16
explain your views in this regard I never consider competition as a threat. Rather I believe they help in innovating and creating better products. Five-star hotels like ours cater to a very niche market. We focus on quality and not quantity. This helps in catering to individual need of every guest and results in continual customisation, which we are engaged in. Thus, we make an effort to create an experience for every guest. I believe this helps giving five-star hotels’ bakeries an edge over stand-alone retail bakery outlets or retail bakery chains.
According to you, what are the prevailing current trends in the Indian bakery industry? The most recent trend in the Indian bakery industry is entremets with coloured
In your opinion, what is/are the most important factors which need to be effectively addressed by today’s Indian bakery industry? The availability of good quality ingredients and maintaining the consistency of the same is an issue. Also, the Chefs need to understand how to gauge the quality of ingredients. The quality of chocolates being used also needs to be better. The use of compound chocolates needs to be discouraged and we need to move towards couverture chocolates.
How do you perceive the Indian bakery industry, five years from now? Kindly explain In the next five years, the Indian bakery industry is expected to move much further than it is today in terms of ingredients, equipments and procedures. Also, we will see a lot of Indian origin products being fused and combined with western techniques. n
21
C O VE R
S T O R Y
bakery revie w
India’s Growing Familiarity With
Waffles
It is essential to kick-start the day with a healthy breakfast, which is rich in whole grains, fiber, and protein. Choosing healthy food can increase attention span, concentration, mood, memory and also keep the weight under control. With people becoming more health conscious, breakfast is becoming one of the most important meals of the day. And this healthy trend towards giving emphasis to breakfast can increase the demand for waffles, the versatile snack that can be had at any time. It is being favoured as a breakfast dish, globally. It jumpstarts your metabolism and effectively converts the fuel in food to energy. Thus multigrain waffles are becoming the order of the day. Ashok Malkani takes a look at the current scenario, where, a wide variety of waffles are becoming popular all over the globe, and they have recently made a significant dent in the Indian market too. 22
Dec-Jan ’16
C O VE R
bakery revie w
S T O R Y
I
nternational Waffle Day is being celebrated on March 25th. Waffle, which is not an Indian origin dish, has acquired immense popularity in India, in the recent years. As more and more people jet set across the globe the fame and status of this delicacy is increasing day by day in India. Many people in India, who have just heard about them, now want to taste them. In fact, few things compare to starting your day with a warm crispy waffle, doused in maple syrup and butter. For those who haven’t got much of an idea of what a waffle look like, one may clarify that usually waffles are square in shape and are made in a particular manner. For the uninitiated it may be mentioned that a waffle is a leavened batter or dough cooked between two plates, patterned to give a characteristic size, shape and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles in India have the potential to break your regular, boring monotony in breakfast. Moreover, waffles are healthy, since the flour used in waffles is a healthy one. Many people in India have already tasted this delicacy, made more delicious with fruit, maple syrup and other dressings – and as expected, have welcomed waffles with open arms. Spruced with ice cream or fresh fruit, honey or syrup, waffles can make for an apt party dessert too. The waffle recipes depend on what
you choose for sauce or toppings. In waffles, toppings make a huge difference. Mayonnaise, maple syrups, fruit slices and chocolate chips can come across as some great toppings for waffles. “Hazelnuts, almonds, chocolate-based toppings and of course fresh fruits are the most favoured toppings for waffles in India,” stated Robin Chatterjee, CoFounder, Wafflebay and Yogurtbay. “Fresh strawberries, whipped cream, chocolate sauce, along with traditional clarified butter and maple syrup are the hot favourite toppings for waffles,” declared Neelabh Sahay, Executive Sous Chef, Novotel Kolkata Hotel and Residences.
“Waffle is a Belgium concept. But Indians love exploring every kind of cuisine and hence very soon waffles saw its presence in India. For all those in India who have loved and sworn by waffles, they no longer have to wait. You can now get waffles not only in Mumbai but in several other cities. You can skim through the many food websites to find out about which waffle houses serve the best waffles in your city,” proffered Deepak Dangde, Executive Chef, Sofitel Mumbai BKC. Chatterjee disclosed that waffles were available at their outlets in Delhi, Mumbai and Hyderabad. “I wouldn’t say they are already very much popular but they have started to become a preferred choice for a hot snack,” he stated. “Waffles are very popular in India only with a specific age group. Those between the age group of 14 to 35 years demand waffles the most,” pointed out Sahay. Joy Dey, Sous Chef, DoubleTree by Hilton Pune Chakan, said, “Our foreign guests and our those Indian guests who have travelled abroad, prefer waffles for breakfast.”
History of Waffles The word waffle is borrowed from the francic language meaning ‘honeycomb of bee.’ There are traces of waffles’ recipes as far back as the 14th century, in different countries around Europe. The XVIIIth century can be regarded
Dec-Jan ’16
23
C O VE R
S T O R Y
as a landmark in the history of waffles. Here the most popular waffle was born — Waffle of Liège. Liège is a city in the east of Belgium. The legend goes that the Waffle of Liège was invented by the Chef of one of the Prince-Bishops of Liège. The prince requested a new pastry. The Chef tried a kind of brioche cooked in a gaufrier (what would be called waffle-maker) and had an idea to add vanilla in the dough.
Waffle Recipe Preparation Time: 20 minutes Makes 2 Servings Ingredients All purpose flour: 300 gm Baking powder: 5 gm Sugar: 25 gm Eggs: 3 nos. Milk: 275 ml Vanilla Extract: 2 ml Butter Unsalted: 50 ml Method For Batter: In a bowl, combine egg, milk and sugar. Whisk it until the sugar dissolves properly. Now slowly add, one by one, flour, baking powder, vanilla extract and melted butter in to it. Bake in a pre-heated waffle iron, until it gets nice golden brown. Drizzle with maple syrup. Serve with whipped cream and blueberry compote. Chef Tips: May use of fresh berries, strawberries or bananas. (Courtesy: Joy Dey, Sous Chef, DoubleTree by Hilton Pune Chakan)
24
bakery revie w
The vanilla perfume released during cooking charmed the Prince and this recipe of waffle entered culinary traditions of the area of Liège, and then quickly passed on to the entire Kingdom of Belgium. The word waffle first appeared in the English language in 1725. It was in a cookery book, titled ‘Court Cookery’, by Robert Smith. It is directly derived from the Dutch wafel, which itself derives from the Middle Dutch wafele (The Merriam-Webster Unabridged Dictionary). While the Middle Dutch wafele appeared at the end of the 13th century, it was preceded by the French walfre in 1185; both are considered to share the same Frankish etymological root wafla. Depending on the context of the use of wafla, it either means honeycomb or cake.
Waffles in India But when did waffles make their entry into India is difficult to say. It could be attributed to the British Raj in India or it could be more recent; in the post-liberalisation era. “Their entry in India, according to me, came along with westernisation of India. Originally as a breakfast snack, waffles have now made their way as dessert and even gourmet sandwiches,” stated Chatterjee. “It is difficult to come at a definitive time line which defines the entry of waffles in India. Some experts say that the English got it to the country. Some say that it came in post the British era,” averred Sahay. Dangde and Dey too are not specific about when waffles made their entry in India.
However, as far as their popularity is concerned, every expert whom this writer talked to was in unison that it was gaining in popularity as a breakfast dish, as a dessert and even as an evening snack. “The demand for waffles in India is definitely on the rise and it will soon be as famous as any other famous dish in the country,” declared Sahay. “There is little doubt that they will prove to be popular in India,” Dangde too agreed. “Waffles have already become popular in India. Not only our foreign guests but even those Indian guests who are visiting our hotel for breakfast often opt for waffles. Waffle is also fast becoming a favourite dessert for many,” asserted Dey. Chatterjee is of the opinion, “They will not become as popular here as in the US. But considering the size of our market even if the popularity of waffles gets semi close to what they are in the US, then we are in for a treat,” he observed.
Global Popularity of Waffles Waffles are popular in various countries. “They are extremely popular
Joy Dey
Dec-Jan ’16
C O VE R
bakery revie w
S T O R Y
“At our Wafflebay outlets, most of the people who come are aged between 14-35 years of age. Sixty percent of our clients are female,” stated Chatterjee.
Some Popular Waffle Dishes
Neelabh Sahay
in Scandinavian countries, North America and even Australia,” disclosed Chatterjee. “Waffles are extremely popular in the United States, Belgium, and even in the Scandinavian countries,” asserted Sahay. “Everyone knows they are popular in Belgium. Besides, they are also favourites in the US,” affirmed Dey, while discussing waffles’ popularity, internationally. “They are also popular in Mexico,” pointed out Dangde. In India, waffles are now preferred by the young and also the young-at-heart.
Dec-Jan ’16
Some of the waffle dishes which are popular abroad and also in India are given below: Tutti Frutti: Topping waffles with raspberries, bananas, fresh whipped cream and maple syrup make up this fun creation. Banana Split: This is old school. Cut banana and generous scoops of vanilla ice cream, put in some chocolate syrup, a few peanuts, mini chocolate chips and whipped cream to create this delicacy. Apple Crisp: For this the waffle is topped with apple crisp, fresh whipped cream and some salted caramel sauce drizzled on top. Kiddie Sundae: A waffle that the kids are sure to love! Some chocolate syrup is drizzled over your waffle and add in it some of the kids’ favourite snacks like chocolate chips and anything else they desire or are likely to desire.
Deepak Dangde
Yes, dressings and fillings galore are responsible for making the waffles more delectable. Dangde and Dey agree that there is no age for waffles. Everyone loves to eat them, depending on the dressings. Mention choco-loaded waffle and you will have many drooling. “Try out a concoction of pure white, creamy milk and delicious dark chocolates with sweet butterscotch nuts over a crisp waffle. The concept of three different type of chocolates in one dish makes it a delicacy par excellence,” exhorted Dey.
25
C O VE R
S T O R Y
bakery revie w Banofee/ Banana Waffle is another favourite in Mumbai. Banofee is a classic waffle loaded with fresh slices of banana, topped up with chocolate sauce. Some other wonderful waffle dishes can be Chocolate Fudge Sundae Waffle, which is inspired by ice cream sundaes. Its recipe revolves around caramelized nuts, fresh whipped cream, vanilla ice cream and chocolate fudge. Then there is Cookie Rookie, which is generously loaded with a dollop of freshly whisked delectable Oreo cream cookie, served fresh with hot melting chocolate. Raspberrry Waffle is also a delectable option.
Variety of Waffles There is a wide variety of waffles available internationally. Some of them are: Liège Waffle: This is a richer, denser, sweeter, and chewier waffle. Native to the greater Wallonia region of eastern Belgium, and alternately known as gaufres de chasse (hunting waffles), they are an adaptation of brioche bread dough; featuring chunks of pearl sugar which caramelise on the outside of the waffle when baked. It is the most common type of waffle available in Belgium. Brussels Waffle: It is prepared with an egg-white-leavened or yeast-leavened batter. They are lighter, crisper and have larger pockets compared to other European waffle varieties. They are easy to differentiate from Liège Waffles by their rectangular sides. Flemish Waffles or Gaufres à la Flamande: They are a specialty of northern France and parts of western Belgium. American Waffles: They vary significantly. Generally denser and thinner than the Belgian Waffle, they are often made from a batter leavened with baking powder, which is sometimes mixed with pecans, chocolate drops or berries. They may be round, square, or rectangular in shape. Like American pancakes, they are usually served as a sweet breakfast food, topped with butter and maple syrup, bacon and other fruit syrups, honey, or powdered sugar. Belgian Waffles: They are a north American waffle variety, based on a simplified version of the Brussels Waffle. Bergische Waffles, or Waffles from Berg County: They are a specialty of the German region of Bergisches Land. These waffles are crisp and less dense than Belgian Waffles, are always heart shaped, and are served with cherries, cream and optionally with rice pudding. Hong Kong Style Waffles: Called ‘grid cakes’ or ‘grid biscuits,’ these waffles are similar to a traditional waffle but are larger, round in shape and divided into four quarters. They are usually served as snack. Pandan Waffles: They have originated from Vietnam and are characterised by the use of pandan flavouring and coconut milk in the batter. The pandan flavouring results in the batter’s distinctive spring green colour. When cooked, the waffle browns and crisps on the outside and stays green and chewy on the inside. Potato Waffles: They are mainly found in the UK, and are made from potato formed into a waffle iron shape. Scandinavian Style Waffles: They are thin, made in heart-shaped waffle iron. Their batter is similar to other varieties of waffles. In Italy, they are known as gofri (singular gofre). They are light and crispy in texture, contain no egg or milk and they come both in sweet and savoury versions. Stroopwafels: They are thinly built waffles with a syrup filling. They are popular in the Netherlands and Belgium.
26
Robin Chatterjee
Future of Waffles in India So how do Indian waffles compare with the waffles of Belgium as well as with waffles of other countries? Chatterjee believes that by default Indian waffles are likely to be vegetarian. “Due to this they may lose a few points but otherwise I don’t think there is a highly discernible difference between waffles of India and waffles of other countries,” he averred. With waffle proving to be such a versatile item what exactly is the future of this delectable food in India? The general consensus is that it is going to be one of the much loved food products in urban India, in the years to come. “In India of the future, you will see waffles integrated into desserts; they will be served more conveniently as a snack on the go as well. You will also begin to see waffles being more visible at recognisable locations like malls, airports, theatres etc. They will a hit in supermarkets in India soon, in a frozen form,” declared Chatterjee further. “Waffles are versatile dish; they taste good irrespective of whether they are sweet or savoury. The unique blend of textures in waffle will surely make it a hero in the Indian market, in the times to come,” opined Sahay. From the interaction with the experts, it seems that waffles are expected to be a big hit in India. The star hotels in the country have already started serving them at breakfast, in their F&B outlets. What is more, waffles are also being Indianised at small outlets. Now you can find moong dal waffles, green gram waffles and channa massala waffles, among others. We can safely say that n “Welcome, waffles!”
Dec-Jan ’16
Dec-Jan ’16
27
B U S I NE S S
bakery revie w
Adding Value to Dairy Products The white revolution in the mid 60s led by Dr. Verghese Kurien greatly boosted the production of milk in India. He can be credited for making India the largest producer of milk in the world. However, since the profitability in liquid milk is much less as compared to value added dairy products (VADP), the focus is now more on development of the later segment. Ashok Malkani takes a look at the growth prospects of the different products in the VADP segment, in the Indian market. 28
Dec-Jan ’16
B U S I NE S S
bakery revie w
I
ndia is the largest producer and consumer of milk in the world and the country produced around 18 percent of the world’s milk production in FY’2014. The country also happens to be the net exporter of dairy products since 2001. India’s milk production was estimated to be 140 million tonnes during 2013-14, which rose during 201415 to 142 million tonnes. The demand for dairy products has been one of the reasons behind the sustained growth of milk production since the last few years. According to India Ratings & Research Pvt. Ltd., the country’s dairy
Dec-Jan ’16
sector’s market will grow 15.6 percent during the 2015-16 financial year. India Ratings and Research expected the Indian dairy industry to expand to Rs. 5,546.90 billion in FY16 from Rs.3,592.56 billion in FY13. “In the last few years, there has been continuous increase in milk production in the country as demand for dairy products has risen substantially,” said National Dairy Research Institute (NDRI)’s Director, AK Srivastava. According to the estimates of report titled ‘Dairy Market in India 2015 – 2020’, which was published in September
2015, the Indian dairy market will grow at a CAGR of 15 percent by 2020. This growth, according to the report, will be mainly due to a large pool of cattle, increasing consumption, changing consumer habits and rising income levels. The growth in the dairy industry entails a bright future for the bakery and confectionery industry too. Milk and other dairy products play a crucial role in bakery production. In fact, one can say that dairy is one of the edifices of the bakery industry. Without the use of milk, buttermilk, cheese, sour cream, butter and yogurt the baking process may seem
29
B U S I NE S S
incomplete. It would therefore not be far-fetched to say that the growth of the dairy industry enhances the potential of the growth of the bakery industry too. The dairy food market in India has witnessed a growth in the recent years on account of rising demand for dairy food products, fueled by expansion in milk production. According to a research report of Ken Research titled ‘India Dairy Food Market Outlook to 2019’, the Indian dairy food market will grow at a considerable CAGR to cross Rs.250 billion by 2019. According to the report of IMARC titled Indian Dairy Market Report & Forecasts 2012-2017, driven by a strong growth in both urban and rural demands, the market for milk products in India is expected to surpass163 billion USD by 2017. The segment in the Indian dairy industry, which is poised for huge growth is the value added dairy products(VADP). The profitability in liquid milk space ranges from 4-5 percent, whereas the profitability in VADPs ranges from 12 to 18 percent, which accounts for their attracting private participation in the Indian dairy industry. CARE Ratings stated in 2014 that the share of value added dairy products (VADP) in the milk and milk derivatives segment in India was expected to increase by around 25 percent per year till 2019-20. At the time when the findings of the report were published, it was growing, according to CARE Ratings, at 25 percent per annum only.
Consumption Pattern Increasing share of the VADPs in the overall Indian dairy industry reflects well for the entrepreneurs thinking of entering the Indian dairy industry. Some of the value added dairy products that are gaining popularity in India are butter, cheese, ghee, ice- cream,
bakery revie w
chocolate, curd, lassi, flavoured milk, UHT milk, milk powder, skimmed milk powder buttermilk, condensed milk, cottage cheese, casein, and yogurt. According to an October 2014 USDA report (GAIN Report #IN4089: India Dairy Products Annual), “More women are pursuing careers, especially those living in urban areas. With less time to cook meals at home, more families are buying ready-made dairy products like table butter, yogurt, paneer (traditional Indian cottage cheese), and other ethnic dairy desserts. Others are trying new, processed products that were never traditionally made in the home such as processed cheese, flavored milk, probiotic drinks, ice cream and baby foods (infant formula).” “Time has arrived for dairy players to skim the cream out of the milk business. Rising consumption coupled with better margins in the VADPs is driving the dairy players to get into the growth and higher profitable trajectory. Change in demographics and rapid urbanisation have resulted into manifold surge in the demand for VADPs,” said the CARE report. “Through the past decade, significant transformation took place in the Indian demographic space, which led to heightened consumer interest in VADPs. This shift in the dynamics of the sector proved beneficial for manufacturers, as margins in the case of VADPs are more than double the margins in the liquid milk segment,” observed CARE Ratings.
Towards VADP As far as Indian dairy industry players are concerned, they are getting more inclined towards VADPs. The Mumbaibased Parag Milk Foods said in 2014
30
that VADPs accounted for about 80 percent of its turnover, against 40 percent in 2011, when its turnover was about Rs. 900 crore. However, RG Chandramogan, Managing Director of Hatsun Agro rightly opined that VADPs were at a nascent stage in India. “The curd, ghee and ice creams are the main growth drivers in India’s VADP segment,” he stated. He also predicted that with the maturing of the market, the VADP segment in the country will begin giving both volumes and margins. Some couple of years back, Parag did invest about Rs.110 crore in its Pune plant; then it was having a combined processing capacity of about 2,000,000 litres a day. In 2013, Hatsun too invested to bolster capacities for its VADP; the company in 2014 processed about 300,000 litres of VADP per day. Growth of organised retail selling of value-added dairy products in India have helped the sector to grow. The other factors behind the growth of this segment is the increase in disposable incomes in sizeable pockets of Indian society during the last decade, and less time in the hands of India’s working middle class to cook elaborate meals. Here we are focusing on the markets of some segments of value added dairy products.
Demand for Infant Food The increased demand for baby milk feed in the country is another trend. It is being attributed to the ascendancy of numbers of educated working women in urban India. According to India Baby Food Market Forecast & Opportunities, 2019, the country’s baby food market is estimated to have crossed 520 million
Dec-Jan ’16
B U S I NE S S
bakery revie w USD in 2014. Milk-based baby food segment is the leading contributor. The demand for baby food in India is witnessing a continuous increase due to rising awareness among parents to adequately fulfill the nutritional requirements of their babies.
Demand for Yogurt According to a report by Research and Markets, Indian dairy industry’s rapid growth is attributed primarily to the advent of functional products with characteristics such as low sugar, low fat, cholesterol-reducing and with favourable impact on digestive health. The move towards value added dairy products in India can be seen in the market for yogurt, where western style packaged, frozen yogurt was introduced several years ago. At this time, it only accounts for less than 10 percent of overall yogurt’s sales in the country, as the traditional, unfrozen Indian variety still dominates consumption of yogurts in India. But while the overall demand for
Dec-Jan ’16
yogurt is expanding at a healthy rate of 11 percent annually, according to Pratichee Kapoor, Associate Vicepresident for Food Services and Agriculture at Technopak, the frozen yogurt segment in India is expanding by 18-20 percent annually. According to Research and Markets’ report titled India Packaged Yogurt Market Outlook, 2018, India’s packaged yogurt market is growing with a CAGR of 17 percent from the last three years and is projected to get double by the year 2018 due to rising awareness about the product, increasing disposable incomes, growing demand in middle class people and due to affordable price of yogurt.
The report further noted that India’s yogurt market was divided into two segments viz. spoonful and drinkable range. Spoonful segment dominates the market heavily while drinkable yogurt is growing fast. “Keeping in point the health and nutritional benefits of yogurt, the youngsters, women, athletes, etc. majorly fuelled the sales in the Indian yogurt market,” the report observed.
Market for Ghee Ghee has always been in demand all across the country. “Maximum milk in our country is processed into curd followed by ghee and milk powder,” National Dairy Research Institute (NDRI)’s Director AK Srivastava said. India currently is both the world’s largest producer and consumer of ghee. Ghee is spruced with several benefits. It is an integral part of the Indian diet. Ghee represents the second largest dairy product in India after liquid milk. IMARC Group found that ghee did have a strong penetration, both, in urban as well as in rural Indian households.
31
B U S I NE S S
bakery revie w
Its report titled Indian Dairy Market Report & Forecasts 2012-2017 suggests that increase in both rural and urban incomes coupled with increase in consumer base is expected to expand the per capita consumption of ghee in India. As per estimates of the abovementioned report titled Dairy Market in India 2015 – 2020, the Indian ghee market is expected to grow at a CAGR of 17 percent till 2020 and maintain
its market share position. Ghee is the second most popular dairy product in India, after milk.
by India’s young demography and growing urban middle class. Urban cheese demand represents 60 percent of its total Indian sales. About 80 percent of the total cheese market in India is processed cheese, which reportedly is mostly used by quick service restaurants and fast food chains for pizzas and burgers. Imported cheeses are a fraction of the total cheese market in India; however, their demand remains strong as organised retailers, high-end hotels, and restaurants feature these products to aspirational consumers. An underdeveloped and inconsistent cold chain is a major challenge for high-quality cheese distribution in the country.
Say Cheese
Growing Taste for Ice-cream
While ghee and dahi (the traditional Indian version of yogurt) have been popular in India, cheese is keeping pace as far as the growth is concerned. Cheese production in India is growing at approximately 15 percent per year, which is partially driven
India: Cheese Market Size: Retail Sales of Cheese (In 1,000 tonnes)
2010
2011
2012
2013
2014
Processed Cheese Spreadable Processed Cheese Other Processed Cheese
10.8 2.0 8.8
12.1 2.2 9.8
13.6 2.5 11.1
15.4 2.8 12.6
17.6 3.2 14.4
Unprocessed Cheese Soft Cheese Total Cheese Sales
17.8
20.4
23.3
26.5
30.0
28.6
32.5
36.9
41.9
47.6
Source: Euromonitor
Cheese Market Size: Total Food Service’s * Cheese Purchases (1,000 tons)
2010
2011
2012
2013
2014
Processed Cheese Spreadable Processed Cheese Other Processed Cheese
2.5 0.5 2.0
2.6 0.5 2.1
2.9 0.6 2.3
3.1 0.6 2.5
3.3 0.6 2.7
Unprocessed Cheese Soft Cheese
37.7
40.7
43.5
46.2
48.5
Total Cheese Consumption
40.2
43.3
46.4
49.3
51.8
* Includes hotels and restaurants (not institutions) Source: Euromonitor
32
One of the main drivers of VADPs in India is its impressively growing icecream market. However, it is typically regarded as a seasonal product, with demand peaking during the summer months. Subhashis Basu, Business Head–Dairy Products, Mother Dairy Fruit & Vegetable, said, “Internationally, ice-cream is treated as a habitual intake. In India, the category is more aspirational, impulsive and treated as a relief in the scorching summer months; so it offers immense business potential that is yet to be tapped.” India is the most rapidly growing ice-cream market globally, with icecream treats fast becoming a part of Indian culture. Indian consumers are turning into regular patrons of ice-cream parlours. According to a new report by Canadean, consumption of ice-cream for each person in India was the lowest across major global markets in 2013, but is set to rise fast as consumers come to associate ice-cream with fun experiences shared with friends and family. India’s current ice-cream market is worth Rs. 3000 crore, including the unorganised sector. Presently growing at 12-15 percent annually, India’s ice-cream market presents a promising opportunity for manufacturers, suppliers and retailers. Overall, the business for value added dairy products in India is brimming with potential, and should attract innovative entrepreneurs. The growth of the VADP segment can lead to the growth of India’s bakery and confectionery sector too. n
Dec-Jan ’16
Dec-Jan ’16
33
Johnny Rockets
Through Burger Revolution By Swarnendu Biswas
W
ith more and more people among Indian middle class having less time to cook elaborate meals at home, the QSR segment in India is obviously brimming with potential. According to a finding by ASSOCHAM, the quick service restaurants (QSR) sector in India is currently growing at a compounded annual growth rate of 25 percent and it is likely to touch Rs. 25,000 crore mark by 2020 from the current level of Rs. 8,500 crore. And burger seems to be the hero in India’s impressive QSR growth story. Presently, the total size of India’s burger market is estimated to be approximately Rs. 1000 crore already. Within this market, 40 percent of sales is accounted by the unorganised sector, and in the organised sector of the burger market in India, McDonald’s still rules the roost. The burger giant has 75 percent market share in the organised sector of the burger market in the country. Many new international players have entered the Indian burger market in the recent past, which include names like Johnny Rockets, Carl’s Jr., and Burger King among others, which indicates that burger market is a hot and
34
happening market segment in India’s food service industry. Prime Gourmet Pvt. Ltd. is the master franchise of Johnny Rockets in India. Recently we got to meet Bakshish Dean, the CEO of Prime Gourmet Pvt. Ltd, who gave us insights about the burger chain’s plans for the Indian market. Dean is a seasoned Chef with over two decades of rich experience of working in the food service industry.
Not Just a QSR Johnny Rockets was founded in 1986 by Ronn Teitelbaum, an award-winning men’s fashion retailer, in Los Angeles, California, US. Presently, Johnny Rockets operates more than 340 franchise and corporate locations in 26 countries around the world. Johnny Rockets
entered the Indian market in early 2014. We visited the newly opened outlet of Johnny Rockets in Delhi-NCR, which is the fifth outlet in India embodying the Johnny Rockets brand name. The 48 cover outlet with pleasing ambience looks bigger than an average 60-cover restaurant. Presently, all the five Johnny Rockets’ outlets in India are in DelhiNCR only. They are located at Ambience Mall, Gurgaon; Select Citywalk, Saket; DLF Promenade Mall, Vasant Kunj; Cyber Hub, Gurgaon and at the heart of Delhi — Connaught Place. At the very outset, Dean made it amply clear to us that Johnny Rockets in India is not positioned as a conventional QSR chain but as a niche between QSR and casual dining restaurants, which is, on an average, affordable than other high-end casual dining restaurants. According to him, Johnny Rockets in India is not operating in the same market space as McDonald’s and KFC and other QSR giants. This differential positioning, according to him, is reflected both through quality of F&B offerings and as well as by the average spend per consumer at the Johnny Rockets’ outlets in India, both of which are
Dec-Jan ’16
F E A T U R E
bakery revie w higher than your average Indian QSR levels. “Johnny Rockets offers quality food and full-service experience at par with good casual dining restaurants, but generally at a lower price point than those casual dining restaurants,” he iterated.
Burgers and More They say the proof of the pudding is in the eating, and the wonderful and filling burgers and milkshakes that we sampled at the newly opened Johnny Rockets outlet at Connaught Place lived up to the adage. The portion of chicken and bacon on the burgers was also quite a deal, and the shakes with vanilla beans as base were of 380 ml each. Of course, we could have only one shake each. The Chicken Crispers complemented the sumptuous burger and shakes combination quite well. “The protein content in our nonvegetarian burgers, which means the content of bacon, chicken, tenderloin and lamb in our burgers, are much higher as compared to what you can get in an average QSR in India,” Dean maintained.
Dec-Jan ’16
Bakshish Dean
“All the meats that we use in our burgers are 100 percent natural meat; there is no mixing of any other ingredient in them,” he pointed out. He also stated that the shakes at the five Johnny Rockets’ outlets in India were extremely rich in terms of dairy products. “Our shakes have a 100 percent dairy base,” he affirmed. The ketchup with French fries was served in the shape of a smiley, which can be loved by the kids. Dean informed that while serving French fries, serving ketchup on the paper plate representing a smiley
happened to be a Johnny Rockets’ legacy. According to Dean, the mainstays of the chain’s portfolio are burger, fries and shakes. However, the outlets of Johnny Rockets in India also have their share of sandwiches and wraps and philly, in both vegetarian and non-vegetarian versions. One can also try the Rocket Dog — an all chicken hot dog with your choice of ketchup, mustard, relish or chopped onion. The hot dog lovers are not likely to be disappointed by it. “The menu at the four dine-in restaurants of ours in India is the same. However, our outlet at Cyber Hub, Gurgaon is an Express format outlet where the menu is shorter; tailored for quicker service. Service too is limited there. The basic menu that we will offer across our dine-in restaurants in India will be the same, but we will be doing LTOs (Limited Time Offers) regularly with regional flavours,” elaborated the Chef turned corporate honcho.
Authenticity, Sensitivity and Friendliness However, Johnny Rockets in India
35
F E A T U R E
has not tailored its offerings to suit the so called conventional Indian taste preferences. “We have replicated the authentic Johnny Rockets’ menu across our Indian outlets, without going overboard in our attempt to Indianise the offerings,” averred Dean. In this regard, Johnny Rockets’ positioning in India is much different from McDonald’s, KFC, Domino’s and other QSRs, whose success in India can also be attributed to the tailoring of their offerings to the conventional Indian palates. He informed the guests who visited Johnny Rockets preferred the original dishes as compared to the locally adapted versions. “However 95 percent of what we serve is made with locally available ingredients,” he maintained. Initially, two typical Indian dishes — NH1, a lamb burger that was inspired from the food that one can get on Delhi- Amristar Highway (NH1), and Delhi Divine, a chicken burger which was inspired by Old Delhi food —were introduced in the menu, but as they didn’t get the requisite consumer patronage, they were later dropped from the menu. “Like a casual dining restaurant and unlike a typical QSR in India, we cook to order,” he asserted, which, according to him, “Gives freshness to the tastes that we offer.” He also stated that “All food suppliers of Johnny Rockets are ISO 22000 certified, and fresh produce comes directly from a farmer.” One can say that Dean has gauged his market quite well. The CEO told that the outlets carrying Johnny Rockets brand name in India were garnering about 95 percent positive customer feedback, on an average. He even showed us a sample of
36
bakery revie w
feedback forms to illustrate his point. On an average weekday, the outlets of Johnny Rockets(except the Express outlet) get around 120-150 footfalls, whereas on an average weekend, the footfalls easily climb between 250-300. However, the chain is not opting for a rapid expansion strategy. “We first ensure that our existing units perform well on a long-term basis, and then we prefer to go for further expansion, that too after getting sure of the business viability of the locations for our future projects,” Dean pointed out. Keeping in mind the sensitivity of the vegetarian population in India, Prime Gourmet has ensured strict segregation in handling of the vegetarian and nonvegetarian products. “We maintain this chain of segregation from receiving of the products to their storage, preparation, cooking, to serving. Our fryers and grills for vegetarian and non-vegetarian products are separate,” expressed Dean with a smile of assurance.
Besides fresh and good quality food in adequate dosage, fun and friendliness are other unique traits of Johnny Rockets. As we were munching on our hefty burgers while animatedly discussing the ongoing fast food revolution in India, we were pleasantly surprised to find some of the staff breaking into a dance, which did gel very well with the peppy 50s western music in the background. That enlivened the atmosphere further. “This happens on an hourly basis at our Johnny Rockets’ outlets, which are opened from 11am to 11pm, daily,” informed Dean, while adding, “music and dance is an important part of the heritage of Johnny Rockets.” “I wanted to open a restaurant like I remembered as a kid – a full-service place that would spark the return of eye contact and genuine, human interaction that’s lacking in most giant feeding troughs, otherwise known as modern fast food places,” once said Ronn Teitelbaum. One can say that his idea of an ideal restaurant has been amply reflected in Johnny Rockets outlet in Connaught Place, where genuine human interaction among the staff towards their guests, along with music and dance seem to be as important as the quality food & beverage being served.
The Future Potential The man behind the show informed me that on an average, a dine-in Johnny Rockets outlet in India was requiring an initial investment of Rs.1.5 crore each, and the break-even period for such an outlet was approximately two-three years, depending on the location. There are plans of opening 20 Johnny Rockets outlets in India within five years of the chain’s entry into the Indian market. “Besides expanding our brand presence in Delhi, we are envisaging to foray into the market of Bengaluru in 2016 and in Mumbai the following year. Within the next two years, we would have probably presence in Pune too,” asserted Dean. With the burger market in India gaining momentum, and with gourmet burgers with exotic ingredients being partaken as main course too in the Indian food service industry, it seems that Johnny Rockets is expected to have a bright and enduring future in the Indian food service industry. Since they focus on burger, their growth can bring smiles to a niche segment of Indian bakery and confectionery industry too. n
Dec-Jan ’16
EXPO FINEFOOD SHANGHAI 2016 Concurrent With
The 25th Shanghai International Hospitality Equipment & Supply Expo ( HOTELEX SHANGHAI )
www.expofinefood.com
Heavy Landing !
Only takes 30 seconds to f inish the pre-registration online and get FREE tickets!
Dec-Jan ’16
37
I N D U S T R Y
bakery revie w
The Routes for Chocolate Contamination C
Dr. Saurabh Arora
hocolates are regarded among the world’s most popular snack food products. They are enjoyed by the young and also the not so young. Increasing disposable incomes during the last decade-and-a-half and due to greater global awareness towards international food & beverage trends have perhaps brought about impressive increases in chocolate consumption in India, during the recent years. In India, chocolates nowadays are also popular as gifts, especially on festive occasions. Chocolates hold a special place in the celebrations as they are not only eaten but are gifted to a whole lot or friends and relatives. Corporates have special chocolate packages made to gift to employees, associates and clients, especially for the festive seasons.
homemade chocolates are very popular in some cities, their production might not be regulated unlike chocolates made by leading chocolate manufacturers. It is not easy to determine if those making chocolate products at home have the license to make these products. Since they come under the unorganised sector there is also no way to determine if they are following the hygiene requirements as laid down in the FSSAI regulations. The home-made chocolate products in India could easily be subject to bacterial contamination like salmonella, unless the raw materials like skim milk powder, milk, eggs, cocoa, etc. have been adequately heat-treated, pasteurized and handled to keep them free from bacterial contamination.
Infrastructure Lacuna
Chocolate contamination can also result from heavy metals such as lead and/or cadmium. Scientific studies indicate that
However, not everyone is aware that chocolates can be contaminated or adulterated just as easily as other food stuff. In fact, adulteration in chocolates has a long history and chocolates have been adulterated by unscrupulous manufacturers for centuries. India has a few chocolate manufacturers but a lot of chocolate products in India are imported. Imported chocolates most often are intolerant to India’s heat and with insufficient cold storage infrastructure in the country, they tend to often melt and deteriorate which could then become a source of microbiological contamination, if not stored in the right temperature.
Contamination in Homemade Chocolates In urban India, nowadays a lot of people are making chocolate products at their homes, as a home-based industry. These chocolates are particularly favoured during the festive seasons. While
38
Lead and Cadmium Contamination
lead present in the air can be absorbed by the cocoa plant. Cocoa is the main source of chocolate and chocolate products. Even small quantities of lead can lead to serious health problems. Especially children under the age of six are vulnerable to lead poisoning, which can seriously compromise on their mental and physical development. Cadmium contamination can also be a serious health hazard as it can have cardiovascular effects, and can bring renal damage, developmental defects in foetus, as well as cause skeletal lesions.
Iron Contamination and Mould Since cocoa is the main ingredient in chocolate it has been a subject of study. Cocoa when dried loses its volume by about half. Therefore unscrupulous chocolate manufacturers mix cocoa shell powder, hazelnut shell powder or soya flour into cocoa powder to add bulk. This leads to adulteration of cocoa.
Cases of Lead and Cadmium Contamination Some leading chocolate brands in the US had their products contaminated with cadmium and/or lead. The products that were contaminated with cadmium alone included some of the below-mentioned ones: Scharffen Berger Semisweet Fine Artisan Dark Chocolate Scharffen Berger Extra Dark Fine Artisan Dark Chocolate Dove Silky Smooth Dark Chocolate Bar See’s Candies Premium Extra Dark Chocolate Ghiradelli Intense Dark 72% Cacao Twilight Delight Chocolate Bar Theo Organic Fair Trade Pure 85% Dark Chocolate. Both lead and cadmium were present as contaminants in the chocolate products, some of which are given below: Dagoba Organic New Moon Rich Dark Chocolate Lindt Excellence 85% Cocoa Excellence Extra Dark Ghiradelli Chocolate Premium Baking Bar 100% Cacao Unsweetened Chocolate Godiva Chocolatier 85% Cacao Extra Dark Chocolate Godiva Chocolatier 72% Cacao Dark Chocolate 365 Everyday Value Organic Dark Chocolate. Although the above list is not exhaustive, it is evident that lead and cadmium combination was the leading contaminant in those chocolate products. (Source:http://www.asyousow.org/our-work/environmental-health/toxic-enforcement/leadand-cadmium-in-food/)
Dec-Jan ’16
I N D U S T R Y
bakery revie w An unintentional contaminant in cocoa comes from iron. Modern cocoa processing can cause this iron contamination. Though the iron is removed with the help of magnet separators yet iron can remain in the cocoa powder which contaminates products made from cocoa, including cocoa powder and chocolates. Sometimes cocoa beans can become mouldy during fermentation, or due to incorrect drying and storage in humid conditions because fungi can grow on them. The cocoa beans can also be infested by pests which can lead to microbiological contamination and these get processed into the chocolates.
Unscrupulous Infusions Many unscrupulous businessmen also use inferior quality sugar and cocoa for making chocolates; sometimes they use starch during the manufacture of chocolates. Moreover, many of them often add minerals to increase the bulk and weight of the final chocolate product, which also amounts to intentional adulteration. Besides, sometimes non-permitted artificial colouring is used to impart an attractive colour to the chocolates and chocolate products, which can cause serious health consequences. According to FSSAI standards, chocolates are not permitted to contain any vegetable oil and fats except cocoa butter. Though Codex permits 5 percent vegetable fat in chocolates but a lot of chocolate manufacturers allegedly add more than 20 percent vegetable fat in chocolates. Recently, FSSAI has published a proposed draft that will regulate sugar, salt and fat content in food products which would be applicable to beverages as well as confectionery items like chocolates to prevent health hazards like obesity among children.
Pest Menace Other ways of contamination of chocolates and chocolate products can arise from carelessness or due to lack of hygienic practices during manufacturing, packaging and storage of chocolates or chocolate products.. In each of these stages, contamination can occur through insect body parts, rodent hair or through rodent droppings. Cocoa beans, nuts and other ingredients in chocolate
Dec-Jan ’16
products can be contaminated by insects, rodents, and mycotoxins unless stored properly. Therefore, pest control is extremely essential for preventing chocolate contamination.
Personal Hygiene and Other Issues Personal hygiene is also a major issue in the production of chocolate products, especially since many chocolate products are finished by hand-dipping. Besides, if the machinery used in the manufacturing of chocolate products are not cleaned and washed thoroughly and are not sanitised, then it could lead to infestation by insects or to microbial contamination in chocolates. These above-mentioned modes of contamination can lead to serious health consequences. Therefore, stringent quality control measures need to be in place during the entire process from cultivation of beans to manufacture into chocolates and chocolate products, and also in their packaging and storage. It is now quite clear that chocolates can also be contaminated which can pose a threat to our health. Since, young children consume large quantities of chocolates and chocolate products, their health can be compromised as a result of intake of contaminated chocolates. Therefore, chocolate manufacturers should take utmost care in maintaining high standards of quality in their production, packaging and storage, and adhere to the standards and regulations. This can facilitate the consumers to get safe chocolates and chocolate products. Dr Saurabh Arora is the Founder of www. foodsafetyhelpline. com. He has invented a patented nano technology based delivery system for curcumin, the active constituent of turmeric. He has a number of national and international research publications and patents to his credit. Heading the testing laboratory and research business at Arbro and Auriga for close to 10 years, he has designed and setup four state-of-the-art testing laboratories in New Delhi, Baddi and Bangalore.
39
I N G R E D I ENT
bakery revie w
Blue, Purple, and Healthy By Swarnendu Biswas
B
lueberries are flowering plants, whose height range from 10 centimeters to 4 metres. They can be aptly described as prostate shrubs. These plants or shrubs produce berries, which teem with health benefits. These berries are also known as blueberries. The colour of these berries graduate from pale greenish (their colour at the initial stage) to reddish-purple, and finally their colour varies from dark blue to purple when they get ripe. On maturation, they acquire a sweet taste. They also have acidity. The size of these berries vary from 5-16 millimeters in diameter. Blueberries are native to north America, though they are now commercially cultivated across 27 countries. Centuries before the
40
European colonists arrived in north America, the natives of north America knew several applications of this healthy and delicious fruit. They knew how to mix blueberry with honey, cornmeal and water to make blueberry pudding, which was known as sautauthig. The juice of the blueberry fruit was used to make cough syrup. According to a portal, dried blueberries were used in soups and stews also and used as a rub for meat by the native Americans.
High-bush and Low-bush Blueberry fruits can be cultivated, or could be picked from semi-wild or wild bushes. Blueberries can be broadly demarcated into two classifications. There are berries from high-bush blueberry plants and low-bush blueberry plants. High-bush blueberries pertain to cultivated blueberry plants, which were evolved from the wild variety during the first half of the 20th century. Low-bush blueberries are also known as wild blueberry plants. Berries from both high-bush blueberries and low-bush blueberries are used in the commercial production. However, berries from highbush blueberry plants are more suitable for retail markets, as they are larger and less perishable than the blueberries from low-bush blueberry plants. No wonder, most blueberries that are cultivated today are of the high-bush variety. Blueberries of low-bush varieties are richer than blueberries of high-bush varieties in terms of certain antioxidants.
Geography of Blueberries US is the largest blueberry producing country in the world(here we are meaning the berries and not the plants), followed by its neighbour Canada. Blueberries were introduced to Europe in 1930s. According to Wikipedia, in Europe, high-bush blueberries were first introduced to Germany, Sweden and the Netherlands in the 1930s. From there the taste of these delectable berries spread to the rest of Europe. The blueberry harvest season in North America usually ranges from May to late summer. However, the important countries for blueberry production in the southern hemisphere like Australia, New Zealand, Chile, and Argentina have long periods of harvest. Blueberries can be easily preserved by freezing, canning and drying. Blueberries were introduced to Australia only in the 1950s. Chile is the largest producer of blueberries in South America. The country is also the largest exporter of blueberries to the northern hemisphere. This is amazing considering that Chile was introduced to blueberries only in the early 1980s.
F&B Applications Blueberries have wide applications in the food & beverage industry, especially in the bakery and confectionery industry. Here we would focus on only those F&B applications of blueberries, which pertain to the bakery and confectionery industry. They are frequently used
Dec-Jan ’16
I N G R E D I ENT
bakery revie w in cakes, cheesecakes, pies, tarts and muffins. Blueberry and lemon pancakes can be a wonderful delicacy as can be the blueberry milkshakes. Blueberries can also be used in puddings and breads. For example, lemon blueberry bread can be a delectable breakfast item. The presence of blueberries can make some of your ice-creams tastier. One of the ideal combinations is the blueberry cheesecake ice-cream. Blueberry icecream from frozen or fresh blueberries can be heavenly treat during the summers. Blueberries can also be used to prepare smoothies. This fruit can be combined with other fruits to create sumptuous desserts. Blueberry jam can make for a great breakfast. Blueberry sauce can endow ethereal taste to the pancakes, cheesecakes and ice-creams.
Taste with Benefits Blueberries not only taste great, but they are great for health too. Among the edible berries they are among the most nutrient dense ones. Blueberries teem with antioxidant, which safeguard our bodies from damage through free
Dec-Jan ’16
radicals. Thus blueberries can play a role in preventing the occurrence of cancer and delaying the process of ageing. In fact, blueberries are believed to be endowed with the highest antioxidant capacity among all commonly consumed fruits and vegetables. The major portion of antioxidant compounds in blueberries are accounted by flavonoids. Several studies have unearthed that intake of blueberries and blueberry juice can safeguard against DNA damage. DNA damage contributes towards ageing and can also contribute towards the causes of cancer. Furthermore, antioxidants in blueberries can play a role in preventing heart disease by protecting LDL lipoproteins from oxidative damage. Various studies have also shown that regular intake of blueberries had lowered blood pressure. The antioxidants in blueberries may maintain brain function despite advances in age. There is also new evidence that blueberries can improve memory. Besides being loaded with antioxidants, these blue and purple
berries are low in calories and high in fibre, which also contribute to their health quotient. Blueberries can facilitate to improve insulin sensitivity and can lower blood sugar levels. It can therefore be said that blueberry fruits can keep the diabetes at bay. Moreover, blueberries have less sugar as compared to many other fruits. Blueberries are now also believed by many to prevent urinary tract infections. As blueberries are similar to cranberries, like cranberries blueberries also contain substances which can prevent certain bacteria from binding to the wall of the urinary bladder. This may help in preventing urinary tract infections. So taking into account of the certain and possible health benefits of blueberries it is about time our food services industry use blueberries in its food & beverage applications more extensively to address the needs of its growing numbers of health conscious guests. We are expected to see more usage of blueberries in the Indian bakery and confectionery industry, in the near future. n
41
P R O D U C T
bakery revie w
Heavenly Dessert
W
hat exactly is a gelato? According to Wikipedia, in English this word commonly refers to varieties of ice-cream made in an Italian style. Gelato can also be simplistically described as an ice-cream with less fat. But like all simplistic definitions, it doesn’t have completeness. Though gelato is often erroneously referred to as the Italian word for icecream, but there are differences between gelato and your conventional ice-creams. Many a time people can’t make out the difference between gelatos and regular ice-creams. However, though Indians are largely ignorant of the nuances of gelato, but that doesn’t stop them from appreciating its heavenly taste. Gelato can be prepared with milk, cream, various sugars, and fresh fruit and nut purees. Gelato and conventional ice-creams are different in terms of nutritional value. Gelatos come across as more dense than ice-creams and they
42
have less calories, fat and sugar than your average ice-creams. Here by ice-cream we are referring to your average ice-cream available on the kiosk next door, and not some special healthy tailor made ice-cream. One can also define gelatos as special and healthy ice-creams.
Less Air, More Dense One important difference between gelatos and ice-creams is the difference in their air content. Ice-creams are churned fast to infuse a great deal of air, which is facilitated by the high proportion of cream in the base, whereas gelato is churned at a much slower speed, which brings less air into the base. Gelato has only 35 percent over run which means it has more product and less air content than industrial icecreams, thus yielding a denser, more compact silky consistency as compared to mediocre industrial ice-creams, which have 50-90 percent over run. It is sold by
weight and not by volume. More air in ice-creams give them a smooth and fluffy texture. Conversely, less air is also the reason why gelatos taste more dense than ice-creams. Gelatos, on an average, have less air than other frozen desserts, and they also generally have more flavouring than other frozen desserts.
Less Fat, More Taste Moreover, commercially available regular ice-creams are heavy on the cream. Gelato, by comparison, uses more milk than cream; it doesn’t have nearly as much fat as ice-creams. Most good icecreams contain 14 percent to 17 percent milkfat, whereas gelatos should contain anywhere between 3 percent to 8 percent milkfat. By statute, gelatos in Italy must be endowed with at least 3.5 percent butterfat. Therefore, gelatos tend to give you a more intense flavour than ice-creams,
Dec-Jan ’16
P R O D U C T
bakery revie w since they do not have much cold fat that impedes the taste to transmit. In other words, the flavours of gelato transmit directly and is not unduly blocked by the baggage of fat, which can be the case in ice-creams. Besides these differences, gelatos generally have less egg yolks, which the custard-based ice-creams are normally endowed with. Some gelatos are made without yolks. Besides, gelatos are made of natural ingredients and are devoid of synthetic flavours or preservatives, which cannot be said essentially of ice-creams. Succinctly, gelatos have more substance, give better taste and flavours, and have less air on an average, than ice-creams.
Why it is Soft? But one thing which may intrigue the reader is that if gelato has less fat and less air than your regular ice-cream, why it is not hard? Here the temperature plays a key role. Ice-cream is ideally served at around 10°F; whereas gelato cases require a warmer temperature. Gelato counters are kept a little warmer than the icecream counters, which enable the gelatos to remain soft. This prevents gelato from becoming a sweet brick and enables it in retaining its soft, elastic texture. Here it deserves a mention that sugar in gelato is balanced with water to act as an anti-freeze, which prevents it from freezing solid. Generally, gelato also has a stabilizer base. Moreover, as gelato does not have the freezing effect on the mouth, one can savour its flavours better than that of an ice-cream. That is another reason why gelatos tend to taste better to the average consumer of frozen desserts than ice-creams.
Dec-Jan ’16
Gelato in India After redefining the dessert savouring culture across the globe with its natural, fresh, nutritious and delectable offerings, gelato is also making its cool and sumptuous presence felt in the predominantly hot climate of our country. We have to also keep in mind that gelatos having less fat, less sugar and less calories than the average industrial icecreams make the former a comparatively healthier option to indulge in during summers and otherwise. With health consciousness gaining currency in the urban Indian society, gelatos, if marketed well, can garner much popularity in the niche markets, despite their comparatively higher prices than your average ice-creams. Our bakery & confectionery industry can also include gelatos in its repertoire in a more proactive manner. One of the effective routes to market a new-age product(in the Indian context) like gelato is to market it creatively through the social media, as it can be safely assumed that most of the consumers of gelatos in India
are expected to be not only conversant with but are also frequent users of the social media. Across urban India, it is not only the upwardly mobile youth with exposure to international food & beverage trends who are expected to savour gelatos more in the near future; this ethereal dessert can have a real market among all age groups of the urban Indian society, who are having decent disposable incomes. In India, Gelato Vinto is an important player in the gelato subsegment of frozen desserts. Here it deserves a mention that Gelato Vinto opened its first gelato parlour in India at M-69, Greater Kailash-I in New Delhi, on 5th May 2005. Gelato Vinto currently has 23 outlets in Delhi-NCR & Punjab and is planning to open outlets in other cities. Gelato Italiano is another important player in the niche gelato market in India. The all time favourite flavours of Gelato Italiano include Swiss Chocolate, Fer Rocher, Madagascar Fine Chocolate, Yogurt Wild Berry, and New York Cheesecake. With over 78 outlets across seven cities, Gelato Italiano seems to have made a sizeable impact in the Indian gelato market. Gelato Italiano offers 98 percent diet lite sugar free options and 99.9 percent fat free sorbettos. However, since India is still a pricesensitive society, the players thinking of entering the nascent gelato sub-segment in India should make a conscious effort to make their gelatos more affordable to the end consumers, without compromising on quality. This would give this dessert mainstream popularity in urban India, in the near future. n
43
P R O D U C T
P R EV I E W
b akery revie w
Giving the Professional Edge
CONVEYOR PIZZA OVEN
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
For the first time made in India, Conveyor Pizza Oven can be seen at AKASA. The company has been feeding the food industry with supreme quality Indian products. Akasa Conveyor Pizza Oven is a compact, sleek and elegant product delivering excellent quality pizzas in minimal time. From this equipment one can get pizzas which are crisp as well as retain necessary moisture with its variable top and bottom loads. Its forward and reverse operation enables ease in usage of the oven. Its aircooled sides keep the exterior cool to the touch. The equipment
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
Gourmet Chocolate The origins of Valrhona Chocolate date back to 1922 in the Rhone Valley of France; based in the small town of Tain-l’Hermitage in Hermitage, a wine-growing district near Lyon. Since then, their mission has been the creation of exceptional chocolate, utilising the natural aromas of the various cocoa growing regions and in keeping with the traditions of the French chocolate making craft. Valrhona grows its own cocoa, operates its own plantations in Venezuela and the Dominican Republic. Expertly crafted fine cocoa makes their chocolate. Valrhona offers an assortment of dark chocolate, milk chocolate and white chocolate products. Valrhona only uses the best and purest of ingredients. Eurofoods represents Valrhona in India. Valrhona has remained a Chef-driven company that values working in partnership with Chefs. Since the beginning, Valrhona’s goal has been to contribute to the success of its professional customers throughout the world and to promote taste. In the spirit of partnership with Chefs and chocolatiers, the brand has consistently increased the support given to its customers over the years. Euro Foods Pvt. Ltd. manmeen@eurofoods.co.in
44
also has adjustable belt speed to control the baking of pizzas. It has top and bottom heating control for best desired results. It precisely regulates the heating elements for perfect baking every time. The equipment saves up to 20 percent on energy consumption. Moreover, the equipment is very user-friendly with indicator lights and high insulation fiber wiring and is easy to clean. It comes with detachable drip tray. AKASA International info@akasainternational.in
SpaceCombi Many professional Chefs appreciate the multifunctionality and user- friendliness of a modern combi steamer. However, some of them don’t have sufficient room in their kitchen or they need their combi steamers situated suitably for front cooking and at serving stations, where every centimetre counts. With the space saving SpaceCombi models, MKN offers a professional solution which is specially geared to these conditions. The SpaceCombi is only 55 cm wide, yet still comparably equipped to larger models. The state-of-theart MagicPilot touch & slide operating concept with information steps and Favourites function, the automatic cleaning system WaveClean and the consumption display GreenInside are just a few examples of user-oriented features which make the SpaceCombi a high performance professional appliance. In addition, despite its slim width, it offers astounding capacity: 6 x 1/1GN in SpaceCombi Compact and 6 x 2/3 GN in SpaceCombi Junior. Analogous to the FlexiCombi, the SpaceCombi is also available in the MagicPilot and Classic versions. So every user can decide for himself or herself whether he/she wants to operate his/her combi steamer similarly to a smartphone; using easy touch and swipe gestures or would they prefer a classical control system. MKN INDIA mdas@mkn-india.com
Dec-Jan ’16
bakery revie w
P R O D U C T
P R EV I E W
Comprehensive Solution for Gourmet Foods
Delectable Candy Treats
Dabon offers a wide range of imported products, constituting premier products from premium brands worldwide. Elle & Vire - The Elle & Vire brand was established in 1947 by the Elle & Vire Dairy Cooperative (the Elle and the Vire are two small rivers in Normandy). The brand’s international vocation was rapidly affirmed and in 1975 the Elle & Vire Cooperative was France’s leading exporter of dairy products. Today, the brand is France’s No. 5 dairy brand, with more than one out of two French consumers purchasing at least one Elle & Vire product a year, and virtually everyone in France is familiar with the brand (92 percent awareness rate). At the international level, Elle & Vire sells dairy products as varied as milk, butter, cream, desserts and cheese. Elle & Vire’s products always rank among the most innovative (the first UHT milk in France in 1960, the first UHT cream in 1973, the first UHT dairy dessert in 1985, and the first French spreadable butter in 1992). It is regularly awarded by professionals and consumers.
Kandeefactory specialises in making Pulled Hard Candy in various flavours, shapes and forms. These gourmet candies are made by the traditional European ways of the 1800s with modern art concepts interlaced in the methods to create contemporary sugar art and tasty swirl pops, spring candy canes and sticks. The recorded history of this method begun in the 1700s when sugar candy was consumed only
Dabon Intl. Pvt. Ltd. gauravtandon@epicure.in
Fruit Fillings Narsaria, one of India’s leading brands in the bakery ingredients segment with ISO 22000 and HACCP certification, has launched its new product named ‘Fruit Fillings’ for the bakery and confectionery industry. Narsaria is committed to provide the bakery industry with finest whip topping, bakery glazes, powder colour, liquid aromas, eggless concentrate. The company of late had a technical tie up with a Belgium company for manufacturing fruit fillings in India. The company has set extremely high standards for its finished products. Whole blueberry, Kiwi slices, mango pulp, and pineapple are some of the luscious fruits the company uses to make first-rate fillings for delicious pies, pastries, chocolates, cold cheesecakes, baked cheesecakes, mousse, fruitfilled muffins, cookies, fruit breads, breakfast rolls, Danish pastries, croissants and other culinary treats, which reflect a homemade, indulgent character. The Fruit Fillings can also be used as toppings on ice-cream. The fillings are hygenicaly packed. The company serves retail bakery operations of widely varying sizes, commercial manufacturers, foodservice operators and distributors across the country. Narsaria Industries Pvt. Ltd. info@frollik.com
by aristocracy and the elite society of Europe and America. Then sugar was a gourmet ingredient; expensive and not easily available. Over the years, confectionery business has flourished and today most of our candies are mass produced by large corporations who have mechanised the process. Sugar has been largely substituted and combined with other ingredients, which have specific purposes to increase shelf life and assist in modern mass market packaging requirements. Kandeefactory aims to bring back the pure nostalgia of forgotten methods of confectionery and introduce to the Indian palate pure sugar art. Among the many steps in creating candy treats, Pulling the Candy forms one of the many important steps in the company’s creations. Pulling of Candy involves the molten sugar mass to be aerated manually with the use of the traditional confectioner’s hook. This step is important to bring characteristic crunchiness to the candy. The sugar mass is artfully worked by Kandeefactory’s sugar artisans by hand. Each of Kandeefactory’s candy treats is individually made, using the best of the Belgium flavouring oils and hues. Currently Kandee Swirlpops, Springs, Candy Canes, Kandee Pillows and Sweet Hearts are crafted for the company’s customers. Orders can be received by phone or e-mail. TJ Dharam Gourmet Co. mahesh@kandeefactory.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.
Dec-Jan ’16
45
A D VE R T I S E R ’ S I N D E X
b akery revie w
ASK FOR YOUR 2015 Hotel & Institutions Buyers’ Guide
TODAY! The 2015 Hotels & Institutions Buyers’ Guide provides comprehensive information on more than 8000 products and over 5000 companies. It is the only editorial driven guide, providing latest updates and trends on the products & services. To get your 2015 Hotels & Institutions Buyers’ Guide contact our branch offices or e-mail us.
Hammer Publishers Pvt. Ltd. Delhi: 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex,
New Delhi-110008 Phone: 91-11-25704103, 45084903 E-mail: sanjayhammer@gmail.com Website: www.hammer.co.in Mumbai: 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise, Andheri (E), Mumbai-400 093
Hammer Publishers Pvt. Ltd.
206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-25704103, 45084903 E-mail: sanjayhammer@gmail.com Website: www.hammer.co.in
Ph.: 91-22-28395833 Telefax: 91-22-28388947
Advertiser’s Inde x Company
Page No.
AK ASA INTERNATIONAL
25
APPLE bAKERY MACHINERY PVT. LTD.
31
archii BIC bakers shoppee
05
bunge india pvt. ltd.
13
CRAFT & SOCIAL DEVELOPMENT ORGANISATION
39
cremica food industries ltd. BC dabon international (p) Ltd.
01
EDT EXPO 2016
33
EURO FOODS PVT. LTD.
17
fha 2016
41
gcmmf ltd. (amul)
11
hotelex 2016
37
i2i cONSULTING
18
narsaria industries pvt. ltd.
21
neena enterprises
10
rans technocrats (INDIA) PVT. LTD.
FIC
remington steel arts
35
SATELLITE PLASTIC INDUSTRIES
12
SIAL CHINA 2016
19
stec hotelware
07
THAIFEX 2016
27
the scs agribusiness consultants pvt. ltd.
15
tropilite foods pvt. ltd.
29
product preview
44
* BC - BACK COVER
46
* FIC - FRONT INSIDE COVER
* BIC - BACK INSIDE COVER
Dec-Jan ’16
Dec-Jan ’16
47
I NTE R V I E W
bakery revie w
The Passion to Learn and Innovate By Sharmila Chand
Chef Arvind Singh, Pastry Chef, JW Marriott Mussoorie Walnut Grove Resort & Spa has eight years experience in bakery. He has worked with chains like Four Seasons and Hyatt International and since the last four years he is associated with Marriott International. As a baker he is always looking for something new. Bakery is not only limited to breads, cakes and chocolates, it signifies the passion to innovate all the time and he believes this passion is his strength. The excerpts of the interview follow: How did you become a Pastry Chef? You were inherently interested in it or entered it by default? As a child my dad used to take me to a bakery close by our house and the aroma of fresh baked bread at the bakery always used to attract and amuse me. I used to come back home and ask my mom how to make breads and cakes, and she would say ‘when you grow up open your own bakery and bake your own bread.’ Who are your idols, that is who all have inspired you? I have been in this profession for the past eight years and have had the opportunity to shadow some excellent Pastry Chefs who have helped me evolve over the years. I have worked with many inspiring and motivating Pastry Chefs. Chef Nitin Upadhaya and Chef Santosh Rawat helped me to carve my way out and become a successful Pastry Chef. Their constant guidance and support was a great help when I was learning the nuances of this profession. What are your hot selling bakery items? Shape cakes, wedding cakes and our special breakfast bread Papparoti. What is the demand these days in the Indian bakery industry? Cakes of different shapes and themes and stuffed breads are gaining in currency.
multigrain breads, and infusing rye and other healthy ingredients in my creations. What is your favourite tool and why it is so? My favourite tool is my chocolate carving kit. I can give chocolate any desired shape by using my kit and then I feel like an artist. What are the challenges a Bakery Chef/ Pastry Chef in India has to face in her/his job? It is to tackle the changing tastes and trends. Every day there is new competition because someone somewhere is always innovating something new and consumers are always open to trying new delicacies. Then sometimes it becomes challenging to control the calories of bakery items as our basic ingredients are butter, egg, chocolate and flour. But with constant research and trials we keep on coming up with healthier options. The paucity of skilled staff is another challenge. What is your advice to the young Chefs who are beginning their career in this creative and competitive profession? Young Chefs should understand that it takes time to become a fine Chef; it cannot happen in a couple of years. They need to hone their skills and become the master of the trade. Patience is the key to success for any Chef in the world.
What about the health quotient? What do you like about your job? How do you take care of that aspect? Most celebrations need cake or I do many variations in my baking by introducing whole-wheat breads, chocolates, and when I see that my
48
cakes are an important part of someone’s celebration it gives me immense pleasure and job satisfaction. What is your strength as a Pastry Chef? My passion for the job, the constant urge to innovate something better and the quest to learn more about the evolving international trends are my strengths. What is your working philosophy? Team work is important in the kitchen. It always takes an enthusiastic and motivated bunch of people to perform great tasks. My team is like my family. What are you passionate about besides baking? I enjoy listening to music, which helps me to de-stress. What are your dreams? My dream has always been to become a successful Pastry Chef and I have realised that learning is what makes it achievable. Every day I aim to learn something new and I believe this quest for new learning is what takes me a step further towards my dream. Lastly, what is your mantra for success? Innovation is the key to success. One needs to be updated about the changing trends. Hence in this profession it is important that one is constantly updated about the latest trends and keep experimenting rather than sticking to the same style and ideas.
Dec-Jan ’16
Dec-Jan ’16
49
DELENG/2011/39507
50
Dec-Jan ’16