Bakery Review - October-November 2019

Feb-Mar ’19

Hammer Food & Beverage Business Review

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Oct-Nov ’19

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E d i t o r i a l Publisher cum Editor

Rajneesh Sharma

rajneeshhammer@gmail.com

Resident Editor

Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design

Hari Kumar. V Abhishek Singh Rathore Production Assistant

Jyoti Gupta

Advertising Sales

Delhi: Debabrata Nath, Sumesh Sharma Director Sales

Sanjay Anand Mobile: +91 9811136837 Director Operations

Rajat Taneja Mobile: +91 9810315463

‘Pastry Queen India 2019’ competition organized by ‘Bakery Review’ magazine concluded with ‘Tanvi Chandawarkar’ announced as the winner, who will now represent India at the Ladies World Pastry Championship 2021 at Sigep, Italy. Congratulations Tanvi! The two day long event saw stupendous creations by four contestants, showcasing the skills they

Editorial & Advertising Offices:

acquired by putting long hours in practicing them. The competition was

Delhi:

judged by eminent jury of chefs from major properties. The presentation

Hammer Publishers Pvt. Ltd. 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-25704103, 45084903, 45093486

ceremony at Hotel Radisson Blu Plaza, New Delhi, witnessed the presence

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new precedents in Hospitality Education. The state-of-the-art campus of

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of leading chefs from pastry as well as culinary fraternity. The competition was held at Indian School of Hospitality (IHS), Gurgaon, which is setting IHS offers curriculum of International standards, needed in India for modern hospitality education, provided by highly experienced faculty. The current issue provides glimpse of the ‘Pastry Queen India 2019’ event.

Chocolate being an integral part of bakery & pastry industry is considered to be the food of gods. The cover story discusses about various aspects of chocolate in the bakery & pastry sector. Urban youths, strapped

© 2019 Hammer Publishers Pvt. Ltd. No part of the publication may be reproduced, stored in retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of the publisher.

for time and conscious of the need for a healthy breakfast are looking

Bakery Review is a bi-monthly magazine, printed, edited, owned and published by Rajneesh Sharma from 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi.

Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028.

takes a look at the market for breakfast cereals and the different options

Editorial Policy: Editorial emphasis in Bakery Review magazine is on educational & informational material specifically designed to assist those responsible for managing Bakery & Confectionery business. Articles are welcome and will be published on the sole discretion of the editor.

Disclaimer: The editor and publisher believes that all information contained in this publication are correct at the time of publishing. Content published not necessarily are the opinion or view of the editor and publisher. Editor and publisher declines any responsibility for any action taken based on the information contained in this publication, including liability for error or omission.

for convenient and quick options from the traditional breakfast. They are looking for low fat and nutritious fast foods for breakfast. Business story that the busy consumers have provided for the entrepreneurs to enter into breakfast food segment. Feature story takes view of bakery chefs on the key bakery trends that will rule in 2020. Baking though traditionally not so popular in India but with NextGen becoming more health conscious and ready to experiment with new foods are switching to baked products.

Operations story finds that it is easy to operate and open a bakery store but the reality is somewhat different.

Annual subscription rate within India is Rs. 600 and for overseas it is US $110, for surface mail. Single issue is available for Rs. 100 in India and US $25 for overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.

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Oct-Nov ’19

22 COVER STORY

Yum, it’s chocolate!

30 BUSINESS

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Event

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News Scan

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Report

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Product Preview

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Interview

Breakfast Cereals

36 FEATURE

departments

Bakery Trends for 2020

40 PRODUCT

Berry Teeming with Health

42 OPERATIONS

Oct-Nov ’19

Opening a successful Bakery Outlet

Cover Pic: Tetiana Bykovets on Unsplash

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BAKERY REVIEW

India International Hospitality Expo - IHE 2020 Expo Centre and Mart, Greater Noida August 5th-8th, 2020

Bringing the world of Hospitality and F&B to India After becoming the leading Hospitality and F&B Expo in South Asia, IHE 2020 during August 5th-8th, 2020, comes with a vision to become a global name to reckon with.

Th e t h i rd e d i t i o n of IHE is all set to become synonymous with the future of hospitality. IHE 2019 w i t n ess e d ove r 3 0 , 0 0 0 attendees and 900+ exhibitors, making it a grand success and massive participation from countries like Indonesia, Canada, Peru, Ecuador, El Salvador, Italy, Chile, Myanmar, Vietnam and New Zealand.

Rakesh Kumar, Chairman, IEML & DG, EPCH, said, “Hospitality covers all our lives. It is our goal to make IHE 2020 the greatest hospitality show not just in India, but across the globe.”

While building a platform for global brands to showcase their new tech, innovation, and more- IHE has also rapidly become a platform that celebrates MSMEs and their unmatched contribution to the hospitality industry. The MSME Pavillion at the 2019 event sprawled over 1000 m2. It helped bridge the gap between markets and communities from under represented areas and handicraft from around the country.

IHE 2020, being hosted during 5th8th August 2020, aims to bring together hospitality professionals, students, and experts under one roof to share knowledge, learn about innovation, and expand their horizons.

The event encompasses everything hospitality including F&B, Housekeeping, Management, and more. Expect to witness gastronomic experiences of a lifetime, impressive product demos, and the who’s who of hospitality taking master classes, presenting research, and partaking in panel discussions with eminent speakers and industry leaders.

Keeping the fire of IHE 2019 alive, the 2020 event is expected to grow in terms of business vo l u m e a n d t h e n u m b e r of exhibitors and visitors. There is Rakesh

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also an expected rise in the number of conferences, panel discussions, keynotes, and master classes- which only means more immersive learning for the attendees.

The hospitality industry sees massive potential for growth and IHE aims to tap into this potential and bring it for the people to access. It aims to become the Mecca of hospitality in the coming time.

The expansive growth that IHE has witnessed in the first two editions is simply not serendipity, but strategic alliances and a hospitality network unlike any other. IHE now boasts the largest network of industry professionals, experts, and maestros coming under one roof annually to share insights, learnings, and connect with industry peers.

Speaking about the scale of IHE 2019, Chef Vineet Bhatia, Michelin Star Chef and Restaurateur said, “I think it’s a great event to have. Platforms like these showcase Indian Hospitality at its finest. This is, by far, the largest expo of this kind. Beautiful products, great for sourcing, and great for networking too! I am honoured to be here.”

Zorawar Kalra, MD, Massive Restaurants spoke about the diversity at the event. He said, “We need more and more events like this. I think something on this scale has rarely been done before. This is truly next level. I have seen such incredible exhibitors, putting up their products, from all over the world, and I’ve seen the best of India being represented at IHE 2019.”

With such an overwhelming response from the hospitality and F&B Industry, India Exposition Mart Limited, the organisers is already gearing up to raise the bar a lot higher in making IHE the most sought-after hospitality and F&B expo in the world. IHE is the ultimate go-to show for hospitality and F&B businesses across the globe.

Know more about IHE at www.

Kumar ihexpo.com

EVENTS’ CALENDER HKTDC Hong Kong International Wine & Spirits Fair 7-9 November 2019 Hong Kong Convention and Exhibition Centre hkwinefair.hktdc.com SIAL Middle East 9-11 December 2019 Abu Dhabi National Exhibition Centre ADNEC, Abu Dhabi, UAE www.sialme.com

Sigep 2020 18-22 January 2020 Rimini Expo Centre, Italy www.en.sigep.it

SIRHA 2020 26-30 January 2020 Eurexpo, Lyon, France www.sirha.com/en

Europain 2020 11-14 February 2020 Paris Nord Villepinte, Paris www.europain.com Gulfood 2020 16-20 February 2020 Dubai International Convention & Exhibition Centre, Dubai www.gulfood.com FHA HoReCa Asia 2020 3-6 March 2020 Singapore Expo, Singapore www.foodnhotelasia.com Aahar 2020 3-7 March 2020 Pragati Maidan, New Delhi www.aaharinternationalfair.com HOTELEX 2020 29 March- 1 April 2020 Shanghai New International Exhibition, Shanghai, China www.en.hotelex.cn FHA Food & Beverage Asia 2020 31 March-3 April 2020 Singapore Expo, Singapore www.foodnhotelasia.com

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BAKERY REVIEW

Chef Tanvi Chandawarkar announced as the winner of the third edition of the ‘PASTRY QUEEN INDIA’ Chef Tanvi Chandawarkar crowned as Pastry Queen and will represent India at Ladies World Pastry Championship, Sigep, Italy

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hef Tanvi Chandawarkar won the title of ‘Pastry Queen India’ 2019 at the recently held competition at Gurgaon’s ‘Indian School of Hospitality’ from November 30 - December 01, 2019. The third edition of the event was organized by Hammer Group & Italian Exhibition Group (organiser of Sigep show), in association with Epicure was conducted with an aim to recognize creativity and innovation of the Lady Pastry artists and further recognizing them on an international platform.

The 2-day competition saw some tough competitors registered this year. Contestants Chef Tanvi Chandawarkar, Junior Sous Chef at ITC Gardenia Bangalore, Chef Eureka Araujo, a Senior Pastry Chef at the Academy of Pastry Arts India and former Pastry Queen India 2017, Chef Shikha Chhikniwala, a graduate from L’Art de la Pâtisserie, The French Pastry School, Chicago, the founder of L’amour Patisserie, Vadodara, and Ishika Saraf from The Delhi Bakehouse, competed to win the title.

Categories of The Menu Prepared

by Each Participant Included • Sugar Display (Including Pastillage) or Chocolate Showpiece - 1 no. (Min Height 120 cm) • Chocolate Cake - 2 no. Identical Cakes (1000 - 1200 Gms) • Dessert Based on Tart (Single portion Identical Pcs.) - 6 no. (70 - 100 gms) • Mini Pastry Finger Ring - 10 no. – Identical Pcs. (15-20 gms)

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• Dessert in Glass - 6 no. -Identical Pcs (100150 grms) Chef Tanvi Chandawarkar Graduated with 1st rank from Dr. D.Y Patil Institute of Hotel Management (University of Pune) and completed her Kitchen Management Training Programme at ITC Hospitality Management Institute and later joined as Junior Sous Chef at ITC Windsor, Bangalore in Bakery and Pastry. She was trained on-the job at ITC Grand Bharat, Delhi NCR in Bakery, Pastry and Western Kitchens.

Tanvi completed Higher Secondary College Exam in Advance Cookery with 1st Rank in Maharashtra state from Maharashtra State Institute of Hotel Management Catering Technology, Pune. She also successfully

completed Australian Vocational Education & Training (VET) Certificate 2 in Hospitality and Certificate 2 in Kitchen Operations.

Currently she is Junior Sous Chef at ITC Gardenia Bangalore, heading the Fabelle Chocolate Boutique specialising in Pastry and Chocolate. She is key contributor for development of limited edition seasonal promotion desserts and chocolate for the Fabelle brand with the brand team.

She previously worked part-time at Malaka Spice Restaurant, Pune, also as a section waiter at a European bistro, Grappa Garden, Pune. She also worked part time as a section head at Pescare, Melbourne, Australia and as a section waiter at Fatsa pasta, Melbourne, Australia.

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BAKERY REVIEW

CONTESTANTS

Jury

Chef Avijit Ghosh Corporate Pastry Chef Hotel Leela Venture Ltd

Chef Tanvi Chandawarkar ITC Gardenia Bangalore

Chef Parvinder Singh Bali Corporate Chef - Learning & Development The Oberoi Centre of Learning and Development

Ishika Saraf IBPA New Delhi

Chef Manisha Bhasin Corporate Chef ITC Hotels

She writes Blog combining her flair for photography on food, and her writing were featured in Femina Magazine Pune February 2013 Edition. She participated in inter college competitions like bread making, quiz competitions and in college theme dinners and food markets.

This year the theme of the competition was “Leonardo da Vinci” which had to be illustrated through sugar displays or Chocolate Showpiece. The participants were judged by eminent jury members comprising of Chef Parvinder Singh Bali, Corporate Chef Learning and Development, The Oberoi Centre of Learning and Development, Chef Avijit Ghosh, Corporate Pastry Chef, Hotel LeelaVenture Ltd., Chef Manisha Bhasin, Executive Corporate Chef- ITC Hotels and Chef Arvind Prasad, Director of Academics, Whitecaps International School of Pastry, Bengaluru.

Chef Tanvi will receive training to further hone up her skill to compete at Ladies World Pastry Championship, Sigep, Italy, to be held in January 2021.

Chef Eureka Araujo Academy of Pastry Arts India Chef Rakesh Sethi Corporate Executive Chef Radisson Hotels Group, South Asia

Chef Shikha Chhikniwala L’amour Patisserie, Vadodara Oct-Nov ’19

Chef Arvind Prasad Director of Academics Whitecaps International School of Pastry

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COMPETITION

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Oct-Nov ’19

PRESENTATION

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SPONSORS Epicure Frozen Foods & Beverages Pvt. Ltd. Epicure is back with greater strength and is re positioning its dairy and fine food business. With stronger base and infrastructure, Epicure is now continuing its journey ahead as one of the leading traders and importers in its core products.

Epicure has the legacy of a successful journey behind it.

Epicure Frozen Foods & Beverages Pvt. Ltd. was started by Sanjay Tandon in 2005. The primary focus of the company was to market imported dairy-based products from Europe in the Indian market, which included cheese, milk, dairy cream, etc.

The company also diversified into fine food business; introducing a wide range of gourmet food products imported from various countries. Despite limited resource, the company managed to create a niche for itself in the highly competitive Indian market. Though the journey was not easy but within a short span of time the company started coming to limelight and eventually become a major stakeholder in the imported fine food business in the country.

The company is patronage by ITC Hotels, Taj Hotels, Radisson, the Leela, Shangri-La, Marriott, The Claridges, Starbucks along with leading gourmet retail chains like Nature’s Basket, Le Marche, Foodhall & Food Bazaar. Epicure distribution network is spread all across

VALRHONA Valrhona has been producing the world’s finest chocolate in the small village of Tain L’Hermitage, France since 1922.

From the beginning, company founder and Pastry Chef Albéric Guironnet was dedicated to the creation of unique, artisan quality chocolate with complex, balanced and consistent flavors. This mission of excellence continues as the gastronomic traditions of the renowned Rhone Valley

Windsor Chocolatier The Windsor Chocolatier is the new masters of art of making chocolate since 2013. They are making couverture (Real) handmade chocolates, developed after extensive research and passion. Windsor brand has been created by Rhea Gupta, an ambitious entrepreneur who learnt chocolate making from renowned chocolatiers in over 15 countries.

Most of the chocolate companies in India, settle for low cost compound chocolate since compound is low cost, easier to handle and easy to transport. Windsor has created its niche in high end premium quality chocolates, manufactured in India.

The ingredients used are mostly natural and sourced from leading brands across the world. They add no preservatives, artificial colours or aromas in the chocolate. Though this increases the cost and limits shelf life but being fresh, consumers still prefer them. It does come in varied formats & designs and fancy packing to create advantage for consumer depending on occasion.

ShowBox ShowBox is a 24-hours national music channel that celebrates our country’s musical diversity through a variety of genres with one mantra ‘Apna Music, Apna Swag’. It is a youth-focused music destination on Indian TV that celebrates our desiness of Bharat.

ShowBox resonates with the youth because it connects to their idea of music - something that’s pure fun and feels awesome. We offer flavoured music in Hindi, Punjabi, Haryanvi and other Indian languages.

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India and with large number of reliable and distinguished distribution and channel partners in the cities such as: Delhi, Bangalore, Mumbai, Hyderabad, Chennai, Kolkata, Pune and Goa. To sustain high growth rate, they have constituted state-of-the-art warehouses in New Delhi, Mumbai, Bangalore, Chennai and Jaipur.

Their product portfolio includes a wide range of Cheese, Creams, Butter, Frozen Fruits & Purees, Beverages, Bakery Ingredients, Chocolates, Pasta, and Confectionery.

Anchor Food LogoAnchor Food Professionals Anchor Food Professionals is part of Fonterra, a cooperatively-owned global dairy company from New Zealand.

Fonterra stands for uncompromising food safety and world class quality. With world leading research and innovation they are continuously creating new high function, fit-for purpose dairy ingredients which includes Cheese, Whipping Cream & Butter.

Andros Chef LogoAndros Chef Building on its passion for quality fruit and on its long experience, Andros now makes a whole range of fruit ingredients for pastry and desserts professionals. Branded Andros Chef: frozen purees, compotes & fruits - All product lines benefit at best from Andros’ expertise in fruit sourcing and processing. find expression in every mouthwatering taste of Valrhona’s superb chocolate. For almost a century, Valrhona has created a range of unique and recognizable aromatic profiles by perfecting techniques for enhancing the flavor of rare cocoa beans, grown on land masterfully selected for its terroir.

Today, leading Pastry Chefs and discerning gourmets rely on Valrhona’s expertise to experience the best that chocolate can be. Valrhona is brought in India to you by Euro Foods.

Since Indians are now big travelers, they are exposed to high end chocolates manufactured in developed chocolate eating countries.

Thus the demand for premium chocolates is increasing. Windsor mission is to offer its consumers premium chocolates, infusing art and science prevalent world over. The company has installed large capacity and has imported machines to meet the demand of fresh chocolate, especially during the high seasons like festivals, marriages and corporate functions.

The company wants to be the largest chocolate company in premium Handmadechocolate category in coming 5 years.

The company holds 3 ‘Limca Book of records’ - For making heaviest 651 kg of chocolate bar named ‘Eleanor’ and the tallest Macaron Tower in India of 12 feet height. They also created largest Chocolate Painting of 8 feet height & 20 feet length, which they have applied for next issue of ‘Limca Book of Records 2020’. In 2019, created Largest Chocolate Fall of 9 feet 6 inch height and 16 feet 1 inch width.

This music cosmos also fixes up the entertainment hunger of today’s youth by giving them the top Bollywood news, latest movie trailers, fun interviews, unplugged music, updates on their favourites, reality music shows and much more.

From morning to night, ShowBox is the music companion for every mood and situation. ShowBox is the ultimate destination of swag with a rich trove of music and musical entertainment. The real Swagistaan of India!

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BAKERY REVIEW

Sponsors

Rans Technocrats (India) Private Limited For years Rans Technocrats has been serving the Hospitality Industry with pride and perfection. They undertake projects from planning of kitchens, to manufacturing and installation of foodservice equipment. The team of engineers makes sure that each of their equipment is a pleasure to use for every chef. They also undertake customized fabrication of kitchen equipment.

They represent leading International Foodservice Equipment companies like Hallde (Vegetable Cutting Machines), Winterhalter (Dish

Venus Industries Founded by J K Khurana in 1963, Venus Industries today is the leading name in Hotel ware, Barware, Tableware, Kitchenware, Holloware, Flatware, Cutlery, Chafing Dishes, Laufeen Dishes, Buffet collection, trolley and many more products. The

JENDAH Commercial Food Service, Bakery and Food Processing Equipment Based in Taiwan and founded in the mid 1970’s as a bakery oven factory, JENDAH has engaged in design, manufacture, and sale of bakery, commercial foodservice and food processing equipment for more than 40+ years. Developed from a local factory to an international company, JENDAH has partnered with a number of leading Food Service equipment providers to sell and support its products. Today, JENDAH is renowned for high quality products and provide a wide selection of

Madhav Enterprises Established in 2012, at Delhi (India), Madhav Enterprises is a prominent exporter, importer and supplier of a comprehensive assortment of Disposable Glasses, Cake Boxes, Packing Trays, Laminated Paper Cups, Lid Containers, Silpad, Sugar Crafting Tools, Baking Thermometer, Icing bags and Cutters & Moulds. These products are precisely designed and manufactured using optimum quality raw material and sophisticated technology in compliance with international quality standards. The offered range is appreciated for durability, robust design, sturdiness, precise finish and dimensional accuracy. Furthermore, the offered range of products can be availed in various specifications in

The Baking Lab The Baking Lab offers multiple services in Innovation, Concept & Design Development, Project Management & Delivery, Restaurant Consultancy and Support Systems. They also offer services for Private Dining, Culinary Workshops, Video Recipes and Live Cooking Demonstrations.

The Baking Lab is a complete hospitality consultancy company for the Bakery & Confectionery industry and Patisserie Management services. They have over 10 years of experience working with clients and developing their dreams into a reality. They offer support to achieve increases in revenue, identify expansion opportunities, and utilize their resources to assist hotel

Solutionz Consulting Pvt. Ltd. Solutionz Consulting is a leading provider and innovator of Online Hospitality Solutions to corporate & individual customers. The company seamlessly merges technologies of Hardware, Software and Services to help customers resolve their complicated IT needs.

Based in Gurgaon, Solutionz Consulting operates throughout

Oct-Nov ’19

Washers), Animo (Coffee Brewers & Boilers), Convotherm (Combi Ovens), Sirman (Food Processing Machines), Salva (Baking Equipment), Electrolux (Cooking Equipment), Williams (Refrigeration), Santos (Juicers), Astoria (Coffee Machines) etc. The complete range of products include cooking ranges, bulk cooking systems, combi ovens and steamers, exhaust systems, refrigeration units, bain maire, plate dispensers, dish washing machines, baking ovens, mixers, milk & water boilers, sandwich grillers, coffee machine etc. company has over 1200 product designs in its extensive portfolio.

Venus also specialize in provide customized design as per the needs of the clients. Venus today stands with 50 glorious years of existence behind it and recognized world over for its exclusive designs and ace quality, offering extensive designs. quality solutions such as deck ovens, rotisserie, and countertop baking machines for the bakery, foodservice operations, restaurant, pizza shop, and hypermarket worldwide. It is represented in India by Mod Kitchen Equipment Pvt. Ltd., Popularly known as “MOD”. Based out of New Delhi, MOD Specialises in Turnkey kitchen projects.

MOD is a regular supplier of Bakery & Catering equipment to Hotels of International repute, Bakeries, Coffee Outlets, Restaurants, Educational institutions and Industrial units all over the country. MOD is One of major sale and service provider for JENDAH oven in India with sufficient stock of spares for immediate requirement of spares by customers. terms of shape, size, design and dimension at reasonable prices.

In order to provide a flawless gamut of products, Madhav have set up a well-equipped large warehousing facility with a smooth inventory management system. The products are delivered in high quality packaging material in order to ensure safe transit to the clients’. The company has a dedicated team of professionals that works round the clock to improvise the quality of the products. Under the rightful guidance of Mayank Ratnani, the company has attained a reputable position in the industry. His focus towards the attainment of the organizational motives has achieved us the immense success in this domain. and resort owners with all aspects of property management.

Their Executive Team brings decades of combined experience and expertise in the areas of marketing, operations, and positioning to ensure the clients are staged for longterm success. Their goal is to provide a high level of support for bakery and confectionery professionals, and other hospitality management team members looking for business development services in today’s competitive marketplace.

They think in sync with entrepreneurs and encourage associates to take a similar approach when solving problems, developing solutions, and implementing strategies.

India and possesses technical expertise, domain knowledge, infrastructure and resources to provide enterprise level solutions to Hotels and F & B outlets.

The company now brings Interactive Digital Menus to the Indian Hospitality Industry. These Digital Menus, apart from offering a host of unique and beneficial features to the restaurant, are extremely easy to navigate and a visual treat to hold and use.

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BAKERY REVIEW

Jazz it up at Newly Opened ‘The BlueBop Cafe’ in Mumbai The newly opened Bluebop Cafe in Mumbai is all set to offer an immersive hospitality experience with an artisanal Italian American cuisine, delectable cocktails and a performance space for music with a focus on the golden era of jazz from 1920’s to the 1960’s covering blues to bebop; along with classical.

The Bluebop Cafe marks the inception of the joint entrepreneurship journey of the sibling duo Eesha Sukhi and Amar Sukhi who have a robust team onboard. Their passion in the F&B and Jazz music genre prominently reflects on the characteristics of the brand. They intend to create a space where people feel comfortable with a classic.

“In today’s time elevating customer experience is key, we want people to visit us for the food and music, stay for the warmth and return for the experience they have.

We want to offer a comfortable yet fun space for our guests,” Eesha Sukhi added.

Spearheading the culinary affair at The Bluebop Cafe is the young and talented Chef Saurabh Raturi who has conceptualised the menu inspired by the jazz cafes in New York while the cocktails have been concocted by mixologist Dinesh Mondkar complimenting to the Jazz tunes of the space.

Their Italian American menu has a host of vegan and gluten-free options. The must-tries are the seafood bisque, mozzarella balloon salad and the barley and millet salad. Appetizers like jerk chicken tacos, asparagus and polenta with a piquant garlic flavour to the crispy calamari crocanti adorn the bar menu.

Their food menu also includes freshly baked New York style pizza like pepperoni, cinque and formaggio, besides the main course like mushroom risotto, grilled Norwegian salmon and lobster thermidor. The desserts have options of tiramisu, matcha mousse and profiteroles.

Manumon appointed as the Pastry Chef at JW Marriott Hotel Bengaluru Manumon has been appointed as the Pastry Chef at JW Marriott Hotel Bengaluru. An individual with a keen eye for detail, his creative culinary cravings have made him a perfectionist. He comes with over 13 years of experience starting off as Commis-II and Commis-III between 2005 to early 2009 in properties like Windsor Castle, Kottayam; Muthoot Sky Chef, Trivandrum; Coconut Lagoon, Kumarakom; Ramada Resort & Spa, Cochin. He later made his presence felt with his acquired skills as an Associate at Ista Hotel, Hyderabad for about 2 years and went on to become Demi Chef De Partie at the same property where he spent another year until early 2012.

Looking at his improved skill set and his approach towards creating unique preparations earned him the position of Chef De Partie at Ista Hotel, Hyderabad where he held on to that position for a year between 2012-13. Then he made his entry into the world of Marriott International through Marriott Hotel & convention Centre in Hyderabad as Chef De Partie for a year and a half. Later he joined Novotel Hyderabad and Hyderabad International Convention Centre where he held various positions i.e. Sous Chef, Assistant Pastry Chef and Pastry Chef and joined JW Marriott Hotel Bengaluru as the Pastry Chef in 2019.

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BAKERY REVIEW

Mumbai’s Bistro Cafe Alfredo's Gets Version 2.0 Mumbai’s iconic bistro cafe Alfredo's is back with a 2.0 version. The ambience of the place has its warm and homely nostalgic charming vibe around it. The menu still has all your favourite dishes that you have ever eaten at the restaurant.

But what takes it a notch up is the new addition of the dishes with a combination of a lot more salads, small plates, different kind of pastas and pizzas. The new menu will also have dish options not just from the Italian but also other European cuisine.

Adding more to its menu, you can also find some sizzler options like cottage cheese steak with BBQ sauce, barley and corn in pepper sauce, pill pork with BBQ sauce. Cheezilicious fondue like classic cheddar, mozzarella and emmental, Italian spices cheese sauce, kaffir lime and lemongrass cheese in assorted herbs.

The design of the new Alfredo’s 2.0 version retains a hint of its original look and feel with a colour palette that has Mediterranean blues and white with natural terracotta. The indoor area is warm and homely with blue stenciled artwork hand painted on the walls and a large mirror frame placed on it to visually expand the space. The flooring is in natural terrazzo with original twisted wrought iron railing inside with all the furniture that has all been custom created for the restaurant. The bar is in its original position towards the back to maximise guest seating towards the patio.

Lavazza Opens New Training Centre in Mumbai I t a l i a n cof fe e m a j o r Lava z z a launched its second training centre in India at Andheri East, Mumbai, in October. Spread across 600 sq. ft., the faility will provide training and information on the Italian coffee culture to baristas and aspiring professional. It will also provide training on coffee preparations as per to Italian tradition.

The centre will provide courses on coffee tasting, coffee cultivation and processing, espresso preparation, cappuccino, latte art and coffee design.

“We have been in India for a decade, as part of a 125-year family-owned business history, we have introduced state-of-the-art innovations, which help deliver superior quality and taste in every cup of coffee,” said Jai Ganesh Ramnath, Managing Director, Lavazza India.

“With the boom of coffee culture among the youth in India, it is the right time for a brand like Lavazza – which invests a lot on coffee education, both with consumers and influencers – to open another training centre in India. The training center in Mumbai will mark another milestone in Lavazza’s journey in the country and will further strengthen the foothold of Lavazza in India,” he said.

Lavazza was the first company, back in 1979, to create an institution entirely devoted to training, a proper school of coffee that spread, first in Europe and later worldwide.

Until now it has over 50 locations on five continents where about 30,000 people receive training every year.

Lavazza entered India by acquiring Fresh & Honest Café Limited, India’s leading coffee, vending and retailing, company in 2007. Lavazza launched its first training centre in Indian at Chennai in 2016.

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BAKERY REVIEW

McDonald’s Unveils New Uniforms for Crew in North, East India McDonald’s unveiled new uniforms for the North and East restaurant employees as part of the the fast food chain's Founder’s Day celebrations.

The new uniform is inspired by the millennial generation and labelled as the ‘Y’ collection with dynamic and trendy designs exuding confidence and putting forth a future-ready image of McDonald’s. While the colour palette includes vibrant hues of pop orange, steel grey, solid black and pop neon, the styles are contemporary.

Honouring the visionary restaurateur and pioneer of the QSR industry Ray Kroc on his birth anniversary which falls on October 5, McDonald’s celebrated Founder’s Day across 152 restaurants in North and East India. Employees from the corporate office of Connaught Plaza Restaurants Private Limited (CPRL), which is owned by McDonald’s and operates McDonald’s restaurants in North and East India, joined the McDonald’s crew members across Delhi-NCR region and interacted with the customers, thereby delivering an outstanding McDonald’s experience.

“At McDonald’s, we continue to draw inspiration from our founder’s legacy and integrate it into the modern McDonald’s of today, staying true to our commitment of being customer obsessed. Founder’s Day is a great opportunity for us to interact with our customers, understand them while working with our restaurant staff,” said Robert Hunghanfoo, Head of Connaught Plaza Restaurants Private Limited (CPRL).

Reimagine the Classics with Rich’s Rich Graviss, a leading Bakery & Food Solutions provider, hosted the Bangalore chapter of Rich’s Gourmet Guide – The Bakers’ Lounge at Conrad Hotel. Rich’s in-house team of expert chefs created 450+ modernized concepts in Desserts, Cakes and Beverages from the classic flavours like Black Forest, Exotic fruits, Chocolate and Indian desserts. A bouquet of alternate designs and applications were showcased on seven uniquely themed displays. These themes included – Tiered Celebration Cakes, Black Forest, Pineapple, Berries, Chocolate, Exotic fruits and Fusion Desserts.

Additionally, live counters were set up for demonstrating novel concepts like Bettercreme Apple Jalebi, Mirror Glazed Cakes and Snow Cakes etc. Tasting counters were setup for the bakery professionals to experience these unique creations first-hand. An exquisite blend of Indian mithai flavours into Western applications like Rasmalai Cake, Shrikhand Cake and Falooda Mousse stole the show.

The newly launched Rich’s Premium Truffle – ready to use Ganache was highly appreciated as it takes away a baker’s pain of making truffle from scratch. The effort being put in by Rich’s to take desserts to the next level by developing premium chocolate icing and filling, Chocolate Bettercreme & dairy blend whip topping, Niagara Farms Gold opened avenues for premiumization.

Pankaj Chaturvedi, ED & CEO, Rich Graviss and Pankaj Jain – G.M. Marketing, Sales & Culinary interacted with restaurateurs and bakers to understand challenges being faced by the industry and opportunity to innovate jointly. Some of Rich’s esteemed customers based in Bangalore – Cakewala, Chef Bakers, Kanti Sweets etc. were also present at the event.

Rich Graviss Products Pvt. Ltd. is a joint venture between Rich Products Corporation (USA) and Graviss Food Solutions Pvt. Ltd. (India). The launch of Rich’s Whip Topping in 1996 sparked a revolution in the Indian bakery industry; as it was the first ever dairy-free whip topping of the country. Since then, Rich’s has evolved to support the market growth and become the largest selling brand of whip topping in the country. Today, Rich’s produces a wide range of products for both the bakery as well as the food service channels. The company caters to more than 18000 customers across all the states and union territories through a highly competent cold chain distribution network.

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BAKERY REVIEW

REPORT

ITC reveals ‘Trinity – Truffles Extraordinaire’ & Dark Milk Chocolate

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abelle Exquisite Chocolates, the homegrown luxury chocolate brand from ITC Ltd, has revealed its most expensive chocolate listed under Guinness World Records® with the launch of its limited edition Fabelle Trinity - Truffles Extraordinaire. The chocolate was unveiled at a high octane event in ITC Grand Central Mumbai, in the presence of the Legendary, Michelin Star Chef Philippe Conticini - who is credited for numerous innovations over the last three decades and is the co-curator of Fabelle’s Trinity - Truffles Extraordinaire. This range brings alive the cycle of life represented by the Creator, Nurturer and Destroyer in a box of unique handcrafted truffles, each representing a concept.

The Trinity Truffles Extraordinaire range uses some of the rarest ingredients and finest single origin cacaos in the world. Consumers and chocolate connoisseurs in India will experience Fabelle’s signature multi-sensorial and multi- textural experience through this trio of truffles, each of which are an expression of a hero ingredient representing the cycle of life. Like the coconut which symbolises the beginning in Creator, the rare Jamaican Blue Mountain Coffee in Nurturer or the Grand Cru dark chocolate in Destroyer, each master piece unfolds a mystical story for the Indian consumers to experience.

The Creator Truffle, the first in the series symbolizes the start of the life cycle with creation echoed in the celebration of the complete, resplendent fruit, coconut. The sensorial journey starts with the creamy Belgian white chocolate shells, signifying purity that brings a new form into this world layered with three expressions of coconut; toasted coconut ganache infused with Tahitian vanilla beans, which are extremely rare as only 0.07% of world’s vanilla production comes from Tahiti. The roasted coconut crunch, and crispy coconut praline made in Kayambe milk chocolate with a dash of French sea salt is further embellished with a Vanuatu origin milk chocolate, sourced from the ‘far east of the globe’, the cocoa growing area where the sun rises first, symbolizing the beginning/ inception of a creation.

The Nurturer Truffle, the second in the series represents the sun’s nurturing energy in its purest and most radiant form that can be

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felt on the ‘equator’ where coffee and cocoa is grown in abundance. The flavours of these celebrated fruits from the ‘tropic’ have been infused in this creation which has the base of a new type of chocolate made from a blend of Ghana dark chocolate and Jamaican Blue Mountain coffee, a classification of coffee grown in the Blue Mountains of Jamaica which has a reputation for being one of the most expensive and sought-after coffees in the world. The creation is further intricately layered with Jamaican Blue Mountain coffee ganache; a crispy coffee powder crunch and a crunchy coffee-almond praline in shells. Topped elegantly with a pearl of Ruby chocolate, this second creation offers a more mature flavour profile, appealing to the senses and is based on the spiritual principle of learning and progressing through life.

The Destroyer Truffle, the third in the series descends into eternal depths with a truffle that puts cocoa back in the centre as you complete the circle of life. The creation is encased in a shell of Venezuelan 72% dark chocolate with black olive and woody notes, and St Domingue dark chocolate, both sourced from the ‘extreme west’ with spicy and wine notes, representing the agony and the ecstasy of a total eclipse. Inside it are three distinct dense and soft layers; a Grand Cru dark chocolate ganache, Piedmont hazelnut and almond praline and a black pepper infused crunch, finished in a crumpled form. Making the ‘Trinity’ whole.

Expressing his delight on setting higher benchmarks for the Indian luxury chocolate market, Mr. Anuj Rustagi - Chief Operating Officer - Chocolates, Confectionary, Coffee and New Categories - Food Division, ITC

Limited. said “We at Fabelle are extremely happy for setting new benchmarks not just in the Indian luxury chocolate market but also now in the world with achieving the Guinness World Records feat.”

Sharing his experience on co-curating Trinity with Fabelle, Michelin Star Chef Philippe Conticini, shared “Being a part of something so experiential, thought provoking and innovative has always been my passion.

I am glad to have found a partner in Fabelle to work on a complex and ambitious project in bringing alive the concept of ‘Trinity’ in the form of a Truffle range. It’s heartening to know that with expert Fabelle master chocolatiers, we were able to deliver an unparalleled, first-of-its-kind chocolate product from India, setting a new global benchmark”.

Dark Milk Chocolate Fabelle,the luxury chocolate brand from ITC Ltd, has launched a unique ‘Dark Milk’ chocolate in the form of Fabelle Dark Gianduja. This one-of-a-kind offering has been handcrafted by Fabelle Master Chocolatiers who have created a unique blend of dark and milk chocolate that delivers a unique symphony of bitter and sweet chocolate taste which is enhanced by the nuttiness of the infused roasted Turkish hazelnuts. The new Dark Milk chocolate used in Fabelle Dark Gianduja is perfect for consumers who seek a balance between sweet and bitter taste of their chocolates.

The Gianduja range from Fabelle currently has unique offerings made from Milk chocolate and also Ruby chocolate, the fourth type of chocolate which has a natural Ruby colour and a mild fruity chocolate taste.

Elaborating on the launch, Mr. Hemant Malik, Divisional Chief Executive – Foods Division, ITC Ltd., said “The launch of Fabelle Dark Gianduja is a testament to our commitment to deliver unique chocolate experiences to consumers through innovation based expansion. The combination of chocolate and hazelnuts has always been loved by Indian consumers and we have received a very favorable response to our previously launched Gianduja in milk chocolate and Ruby chocolate variants. These have been a testament of our innovation efforts and the launch of the new Dark Milk Gianduja is continuing our efforts to give oneof-its-kind experience to discerning chocolate connoisseurs”

Oct-Nov ’19

Toasting & Steaming Solutions Toasting

Antunes is a recognized leader for toasting because of our rapid toast technology that revolutionized the foodservice industry. By producing a perfectly golden bun in as little as 10 seconds, our products obsoleted batch toasters and allowed operations to build and serve sandwiches on freshly toasted breads without causing any delay. Today, Antunes has more than 100,000 units in operation throughout the world. For buns, bread, or muffins, Antunes toasters are trusted because of their reliability and quality.

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Miracle Steamer The streamer for expanding menus.

Enjoy a new level of flexibility with the Miracle Steamer from Antunes. This versatile top-down steamer can be used for finishing, melting cheese, reheating, and steaming a variety of different menu items

Muffin Steamer and Egg station Make your morning delicious.

Customers crave more than just coffee each morning. They want a breakfast that can power them through the day. The Egg Station and Muffin Toaster by Antunes makes it easy to serve a fresh, made-to-order breakfast sandwich in just minutes.

Moist egg, grilled ham, and melted cheese on a toasted English muffin—it's the perfect way for your customers to start their day.

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The Vertical Contact Toaster by Antunes is used in the largest and most successful foodservice operations around the world, giving buns a consistent, golden-brown finish that helps burgers taste better, look better, and feel hotter when in the hands of the customers.

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BAKERY REVIEW

REPORT

Standard Milk Formula Sales to Cross $15.5bn by 2019 The sales of standard milk formula are likely to remain concentrated in Asia Pacific excluding Japan region, making it a potential revenue pocket for the manufacturers Sales of standard milk formula are expected to cross $15.5 billion by end of 2019 and are likely to witness an upward march, said a new report by market research firm Fact.MR. The demand for standard milk formula is projected to expand at a stable rate of 4.7 per cent throughout the period of assessment, 2018-2027, according to the projections in the report.

The market for standard milk formula is likely to remain influenced by increasing demand for premium nutrition products for infants, backed by rising percentage of working women across the globe.

Other macroeconomic aspects including a stable rise in the purchasing power parity coupled across nations with a substantial increase in birth rate, particularly among developing regions are expected to remain instrumental in driving sales of standard milk formula. This report has presented an ocean of information on use of standard milk formula across various regions.

In addition to being a highly profitable and a large arena, the market for standard milk formula is largely concentrated in the hands of major multinational companies including but not limited to Nestle S.A., Mead Johnson, Danone and Abbott Nutrition.

With strong presence across the globe, these companies have been focusing on emerging economies of the Asia Pacific, this move primarily driven by the growing market potential for standard milk formula in China and India.

The report on standard milk formula market reveals that the sales of standard milk formula are likely to remain concentrated in Asia Pacific excluding Japan region, making it a potential revenue pocket for standard milk formula manufacturers.

On the other hand, a tug-of-war between Europe and North America region is likely to prevail during 2018-2027 timeline, with the latter having slight advantage. The report also reveals that the demand for standard milk formula is projected to expand at a robust pace in Middle East and Africa region, albeit at a lower base.

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With a paradigm shift toward online channels, manufacturers of standard milk formula have been trying to expand their reach to cater tier-2 and suburban areas, in a bid to enhance their sales funnels.

Moreover, various international standard milk formula manufacturers are collaborating with e-commerce platforms to introduce wide standard milk formula product range across regions.

According to the report, sales of standard milk formula through online channels are projected to expand at a high rate crossing US$ 3.5 Bn by end of assessment period.

Manufacturers of standard milk formula can leverage this opportunity to increase their consumer base on a broader level. However, modern trade is expected to remain an attractive channel in the current situation, says the report.

Packaging of standard milk formula using bottle and jars is likely to gain high traction in the forthcoming years as they provide higher convenience in distribution and transportation. However, owing to low cost, cans are being largely used for standard milk formula packaging. The report analyses that standard milk formula packaging using bottle and jars is much more superior to cans due to higher safety and handling features they offer.

Market for standard milk formula being highly competitive, manufacturers are focusing on product differentiation as a key to sustenance and enhancing sales.

Substances existing in breastmilk, such as prebiotics, probiotics and omega oils, are being blended with standard milk formula. In addition, manufacturers are using alternatives desirable to infant health that are GMO-free, organic, 100 percent lactose and palm oil-free.

Demand for organic standard milk formula is expected to rise across developed and emerging economies worldwide as compared to conventional standard milk formula. Albeit at a higher base, conventional standard milk formula is expected to lose ground as they are produced from crops that are grown by using pesticides and artificial methods. On the contrary, organic standard milk formula consist of good bacteria that facilitate infant growth without side effects. This factor is poised to enhance the sales of organic standard milk formula in the forthcoming years.

Cake Mixing Kicks Off before Christmas Ushering in the spirit of happiness, hotels across the county has started organising cake mixing ceremonies. Radisson Blu Faridabad concluded its traditional Cake-Mixing ceremony to revel the arrival of Christmas. Media influencers, prominent food bloggers joined the celebrity Chef Rakesh Sethi, who is also the Corporate Executive Chef for Radisson Hotel Group, at the celebrations organized at the exquisite poolside, with a special wine and cheese session accompanied by some eye-catching, innovative snacks.

Novotel Mumbai Juhu Beach organised the good, old cake mixing ceremony as part of its regular Sunday Brunch at The Square. Armed with gloves, aprons and chef hats, guests came

together to celebrate the festive fervour and merriment of cake mixing. An assortment of colourful ingredients including raisins, glazed red cherries, orange peels, dates, nuts, and spices were soaked in a variety of liquors.

“It was a delight to have our guests participate in the annual cake mixing ritual.

The onset of Christmas combined with the camaraderie of traditional cake mixing made our Sunday brunch more exciting and fun-filled,” said Executive Chef Gopal Jha. Pullman & Novotel New Delhi Aerocity organised the good old cake mixing ceremony as part of its regular Sunday Brunch at Pluck.

The cake mixing ceremony was followed by a special live Mercedes Benz Car painting act by Sangeeta Babani.

The cake mixing ceremony symbolises auspiciousness.

A similar cake mixing ceremony also took place at Hilton Mumbai International Airport.

The culinary team led by Executive Chef Dinesh Mhatre platted a host of nuts with a variety of alcohol for the heady mix at their vibrant outlet – The Brasserie Grill. The guests cheered and enthusiastically immersed aromatic Indian spices into the liquor to create the mixture for the delectable cakes for the festive season.

“The ceremony proved to be a great way for the hotel management and the guest to relish an early festive Christmas cheer,” said Chef Mhatre.

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BAKERY REVIEW

S T O R Y

Yum, it’s chocolate!

Chocolate is not just a delicacy that is enjoyed by children but by people of all ages. The most preferred cake today is believed to be chocolate cake. However, there seems to be a wrong concept that chocolates are harmful to your health. The truth is that they are beneficial. Chocolate, according to several studies, is believed to raise the antioxidants in the body, is good for the heart, lowers risk of strokes and contains minerals like selenium, potassium, zinc that are good for our health. Though there is no proof that chocolate is an aphrodisiac, it does contain the chemical phenylethylamine, a mild mood elevator that our brain produces when we feel happy or in love. No wonder people give chocolates to their loved one on Valentine’s Day! Ashok Malkani discusses about various aspects of chocolate in the bakery sector of the F&B industry.

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ention chocolate and there is an instant smile on everyone’s face. Considered to be food of gods, this most popular sweet treat in the world has, according to global market data portal, Statista, recorded a worldwide retail sale of $ 98 billion in 2016.

The worldwide cocoa production was 4.83 million tones. Indian chocolate market reached a value of $ 1,495 million in 2018, with the country currently representing one of the fastest growing markets for chocolates. Chocolate has multi-purpose utilization and is used by bakers and confectioners for a variety of their recipes like: mousses, creams, icing, fillings and sandwiching for contemporary cakes, single portions and mignon pastries, sponge cakes, baked products and biscuits.

Craving for chocolate has no age-bar.

Everyone loves chocolate in various forms. But why this craving? According to a neuroscience expert Professor Stavnezer, “We crave chocolate because the experience of eating chocolate results in feel good neurotransmitters (mainly dopamine) being released in particular brain regions (frontal lobe, hippocampus and hypothalamus).”

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Dopamine is released any time you experience something that gives you joy - such as eating chocolate. What triggers release of dopamine is partially determined by genetics, but also can be conditioned based on specific preferences and life experiences. Dopamine can actually lower your stress levels.

History Chocolate, today, may conjure up images of sweet candy bars, luscious truffles or icing on the cake but it is little like the chocolate of the past. Throughput its history it was revered as a bitter beverage, not an edible sweet treat.

Its history can be traced back to the ancient Mayans or the ancient Olmecs of southern Mexico.

Chocolate is made from the fruit of Cacao trees, native to Central and South America.

Each pod, as the fruit is called, contains about 40 cacao beans, which are dried and roasted to create cocoa beans.

Cocoa cultivation as a cash crop in India was initiated by Cadbury through a demonstration farm in Kerala in 1965. Planting of cocoa in India on a commercial scale was taken up from the

early 1970’s onwards with Mondelez India Foods Private Limited (Formerly Cadbury India Ltd.) giving the free planting material and technical knowhow to the farming community.

Preference for Chocolate The Indian chocolate which, according to Cision PR Newswire, is projected to grow at a CAGR of over 16% by 2023, is the preferred choice of bakers over other confectioneries. There are various reasons for this.

Vikas Gautam, Assistant Pastry Chef, The Westin Mumbai Garden City, asserts, “Bakers prefer chocolate as it’s healthier than confectionery and also the possibilities are infinite and immense with chocolate.”

Parag Kandarkar, Pastry Chef, Hyatt Pune Kalyani Nagar, explains, “Chocolate is all time favorite, irrespective of age bar. As far as confectionary is concerned, word confection is mainly related to Sugar, and nowadays people are trying to avoid direct form of sugar, so the chocolate has come up in its different form and usage.”

Rahul Shetty, Junior Sous Chef, Bengaluru Marriott Whitefield, declares, “The preference for

Oct-Nov ’19

BAKERY REVIEW

chocolate is because one can create wonders out of it. It is one of the key ingredients in the bakery industry.”

Executive Chef, Ashvini Kumar, Four Points

by Sheraton, Vashi, claims, “The main difference between chocolate and confectionery coating is fat. The chocolate’s fat is cocoa butter while confectionery coating uses alternate fats like vegetable oils.”

Sandeep Bhandari, Executive Chef, Sayaji Pune, is also of a similar opinion. He further adds, “Cooling after enrobing or moulding a compound generally requires a colder temperature and more air velocity than chocolate.”

Ashutosh Gairola, Pastry Chef, Renaissance Bengaluru Race Course Hotel, also points to fats as the differentiator, and asserts, “Chocolate is always a winner when compared to confectionery.”

Difference between Baking and normal Chocolate According to a study by psychologist David Lewis there are several reasons why we love chocolate. There are several studies that back up the physical effects of love and tenderness that you feel when you consume chocolate. It is

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known to be a mood elevator which decreases your stress levels. That is probably the reason why people indulge in sweets when they are angry or upset.

No wonder it is the preferred choice of the bakers. But how is chocolate derived and what is the difference between baking and normal chocolate?

Vikas explains, “Chocolate is derived from the Cacao tree or we can say, from the Pod. Ripe Pods are handpicked after which the pulp is removed from the pods. Then it is left to ferment and dry, in order to extract the flavour, post which it is roasted. After this, it goes through various processes like winnowing and conching before taking the shape of a callet or chocolate slabs.

“The difference between baking chocolate and normal chocolate is that baking chocolate is an unsweetened or bitter chocolate.”

Ashutosh is more elaborate about derivation of chocolate. He states, “It all starts with a small tropical tree, the Theobroma cacao, commonly called ‘cacao’. The derivation process is not complex but it requires several steps. They are: Harvesting: Ripe cocoa pods are harvested twice a year. The pods are cut open with

S T O R Y

machetes and the white pulp containing the cocoa beans is scooped out.

Fermenting: The beans must be carefully fermented to bring out the very best flavours.

Fermentation also removes tannins, which cause the astringent flavour in chocolate.

Fermentation is essential to the development of a high quality cacao bean. Fermentation times vary from five to seven days. When the fermentation is complete, the cocoa beans must be removed from the boxes or from under the banana leaves and carefully dried.

Drying: The next step in the process is to dry the beans. This is usually done by spreading them out into a single layer in the sun. It is important to dry them completely, to avoid mold.

Roasting: This process is done by the manufacturer. The process and equipment used to roast the beans vary considerably from chocolate maker to chocolate maker.

Cracking and Winnowing: The roasted cocoa beans have a thin, papery shell around them which needs to be removed, so at this point in the process, the beans are cracked open and the shell is removed in a process called winnowing. The lighter shells are blown away with fans, leaving behind pieces of pure

Part of Lcomps Group Plot no. 182/63, Industrial Area Phase 1. Chandigarh (UT)- 160002 Contact no. 0172-4043645 Email: info@europeanfoods.in | www.europeanfoods.in Delhi Office: 809-A, 8th Floor, International Trade Tower, Nehru Place, New Delhi- 110019(India) | Phone: +91 7341112004 Bengaluru Office: Shed No. 40, 60 Feed Road, J.C. Nagar Main Road, Kuruubarhalli, Mahalakshmipuram | Bengaluru 560086 (India) | Phone: +91 8792636665, 9686576677 Chennai Office: New No. 04, Old No. 20, Selvarangaraja Street Street, Velachery Road, Saidapet, Chennai 600015 (India) | Phone: +91 9940291114, 7341112013, +91 6283711913 Mumbai Office: 244-245, Master Mind 1, Royal Palms, Aarey Milk Colony, Goregaon East, Mumbai 400065 (India) | Phone: +91 7341112041

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cocoa bean, known as “nibs”.

Grinding & Conching: The cocoa nibs are ground with stone rollers until they become a paste known as cocoa mass or cocoa liquor. Cocoa butter can be extracted Vikas Gautam from the cocoa mass with a hydraulic press. This is useful because most chocolate makers often use extra cocoa butter to give their chocolate a smoother, glossier texture. The cocoa butter is the only fat in real chocolate. Traditionally, the cocoa mass is transferred to a separate machine called a conch, where it is further refined. This part of the process has a very big impact on the flavour notes in the finished chocolate, and deciding exactly how long to conch for is part of the chocolate maker’s skill.

Tempering: Tempering is the controlled process of raising, lowering and raising the temperature of the chocolate, to form the right kind of crystals. Most chocolate manufacturers use tempering machines that can heat large quantities of chocolate very accurately. The tempering machine will keep the melted chocolate circulating at exactly the right temperature, making the final step easier.”

Ashvini adds, “The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavour. The liquefied cocoa mass, known as chocolate liquor, may be cooled and processed into its two components: cocoa solids and cocoa butter.

Baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar.”

Rahul, Parag and Sandeep agree with Ashutosh about the process for derivation of chocolate and the difference between baking chocolate and normal chocolate is that the former is unsweetened.

Rahul states, “Baking chocolates are the chocolates which are normally used for breakfast pastries which is pain au chocolat. We warp the chocolate inside the laminated pastry and bake it at high temperature.”

Parag avers, “Chocolate depends on the content of Chocolate Mass in it, baking chocolate is known for its flavour keeping capacity even after baking them on higher baking temperature, or cooking temperature.

“Normal chocolates, like compounds, are to be termed as chocolates for garnishing, which is not meant for baking, which is more suitable

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Chocolaty Recipes Chocolate and Passion Fruit Cake Ingredients Chocolate Sponge Disk, 15 Mm...................6 Thick 14cm Chocolate Jaconde Strips 2.5 Cm................6 Wide Passion Fruit Puree............................... 480ml Sugar..................................................400gm Egg, Whole Frozen...............................800gm Butter Cubes.......................................530gm Gelatine Leaves.....................................25gm Couverture Dark................................3500gm Surfine..........................................................0 Fresh Cream 35%, Liquid.................... 1000ml Cointreau................................................ 50ml Whipped Cream, 35%...................... 3500GM Method 1. Line the side of the ring with jaconde and cover the bottom with chocolate sponge 2. Bring the cream to the boil, add countreau and pour into fine chopped couverture 3. To make ganache. Fold in the whipped cream 4. For the passion fruit center, bring the puree with sugar to the boil, add the yolk and cook until thickened to 85*c 5. Add gelatine and incorporate butter while stirings, pour into bun silpat with 1cm rim and blast freeze 6. Spray the passion fruit centers with chocolate 7. Spoon some of the mousse onto the chocolate sponge and cover with passion fruit center, fill up with mousse and freeze Chocolate Decadence Ingredients: Dark chocolate callebaut...................1700gm Heavy cream.......................................700gm Butter..................................................300gm Sugar..................................................300gm Egg yolk...............................................400gm Heavy cream whipped.......................1600gm Orange zest............................................ 1nos Gelatin................................................. 15gm Method: 1. Combine together the first 4 ingredients 2. And put over ban marie to melt 3. Other side whisk egg yolk and sugar till ribbon consistency 4. When chocolate is melted take off from the stove 5. And fold in bloomed and melted gelatin and mix in with yolk mixture 6. Finally fold lightly in a whipped cream

7. Add orange zest 8 .And pour over tray lined with chocolate genoise or crispies 9. Freeze Ashutosh Gairola, Pastry Chef, Renaissance Bengaluru Race Course Hotel Rabri Brownie Plant Rabri Recipe:Ingredients: milk................................................... 10 cups sugar .............................4 tblsp or as needed green cardamom seeds................................4 green cardamom powder .................. A pinch How to Make Rabri: 1.Bring the milk to boil in a deep heavy pan.

2.Add the sugar and cardamom seeds and leave to simmer over a low heat for 2 hours until the milk is reduced to one quarter.

3.Remove from the heat.

Brownie Recipe:Ingredients: unsalted butter...................................1/2 cup unsweetened chocolate........................ 1 cup sugar..................................................... 1 cup flour....................................................1/2 cup baking powder.......................... 1/2 teaspoon salt............................................ 1/2 teaspoon vanilla extract............................... 1 teaspoon chocolate chips..................................1/2 cup Oil for greasing Directions:1. Put the butter and chocolate into a microwave safe bowl and heat on high for 1 to 2 minutes, stirring every 30 seconds to melt the chocolate. Set aside.

2. In another bowl, whisk together the eggs and sugar.

3. In a large bowl sift the flour with the baking powder and salt. Add the egg and chocolate mixtures along with the vanilla and stir well to combine.

4. 8 by 8 by-2-inch microwave safe glass pan with greasing oil. Pour the batter into the pan, spread it out evenly, and scatter the chocolate chunks on top.

5. Cook on high for 5 minutes. Remove from the oven and let rest for 3 minutes before cutting and eating.

Assembling 1. Take a mud pot (cleaned and soaked in water)

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for different garnishes.”

Sandeep says, “Baking chocolate is pure chocolate without any added ingredients.”

Types of Chocolate Chocolate is normally d i v i d e d i n t o t h re e Ashvini Kumar categories: White, Dark and Milk. What are the different uses for these chocolates?

Rahul states, “All chocolates have different roles to play in different desserts. One can make various desserts with all 3 chocolates, and also use the chocolates as garnishes and glazes.”

Parag is also of a similar view. He opines, “All three chocolates have their own characteristic flavour, texture, colour; which it imparts to pastry or other bakery products. Soufflés, Bavarian crème, mousse, chocolate truffles are the typical examples for Pastry.

“Oven baked products like mud pudding, chocolate brownie, textured cookies, or even dark chocolate in croissants like Pain au chocolate, chocolate kugelhopf, babka, are few names for breakfast variations.”

Sandeep declares, “White chocolate is often used as a decoration because it creates contrast with darker chocolates. Dark chocolate can be eaten straight up or used in recipes for ganaches, icings, glazes and cookies. Semisweet should be your default for chocolate-chip cookies. Milk chocolate is creamy variety of chocolate and is mild and quite sweet. It is usually used for solid milk products.”

Ashvini says, “Milk chocolate, which melts easily, can be used in dough and batters or in no bake recipes like fillings or icings, or as a topping for already-baked treats. White chocolate has quite similar ratios to milk chocolate but due to absence of cocoa solids gives the end product a creamy, ivory hue. Dark chocolate is chocolate liquor that’s been fancied up with extra cocoa butter, sugar, emulsifiers and flavourings. It retains a high percentage of cacao.

Ashutosh is more forthcoming. He states, “Dark chocolate is chocolate liquor that’s been fancied up with extra cocoa butter, sugar, emulsifiers and flavourings. It retains a high percentage of cacao - anywhere from 65 to 99 percent. Dark chocolate can be eaten straight up or used in recipes for ganaches, icings, glazes and cookies. Milk chocolate, as the name suggests, contains more milk. It’s commonly made by adding dry milk solids (like powdered milk) to the chocolate. Milk chocolate melts easily, which is great when you’re making something like s’mores. One word of warning:

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S T O R Y

2. Put Rabri on base then put brownie crumble.

3. Repeat the same process. (One layer of Rabri then one layer of brownie then one layer of Rabri and one layer of brownie.)

4. Garnish with sprig of tall mint leave.

5. Serve cold.

Groundnut Chikki Popsicle Ingredients Prepared Brownies.

Warm tampered Cup of melted Dark & White Chocolate.

Crushed Groundnut chikki.

Wooden Popsicle sticks.

Popsicle mould.

Method 1. Refrigerate prepared brownies until firm.

2. Once chilled, Shape it in rectangles Silicon Popsicle mould and insert a Popsicle stick into each 3. Spoon melted chocolate over tops of each brownie.

4. Allow dark & white chocolate to set up slightly then add groundnut chikki Ashvini Kumar, Executive Chef, Four Points by Sheraton, Vashi.

Raspberry Truffle Praline Ingredients Cream............................................... 600gm Liquid glucose ...................................300gm Milk chocolate .................................1950gm Butter ................................................100gm Raspberry puree ................................500gm Method 1. Boil cream liquid glucose and pour over the milk chocolates 2. Warm the puree and pour over the chocolate mixture 3. Add soft butter and mix 4. Rest it overnight 5. Temper the chocolates 6. Pour it in a chocolate mold 7. Fill the ganache 8. Allow it to set and demold it Rahul Shetty, Junior Chef, Bengaluru Marriott Whitefield Flourless chocolate almond cake Ingredients Almond powder .................................750gm Cocoa powder ..................................165gm Egg white ..........................................770gm Castor sugar.......................................690gm

Cinnamon powder ...............................14gm Chocolate Callebaut dark ...................940gm Glucose .............................................100gm Single cream .....................................400gm Sugar syrup ........................................ 300ml Method 1. Beat the egg white, fold with sugar.

2. Sieve cocoa powder and almond powder.

3. Mix cinnamon powder 4. Fold to egg white mix with light hand.

5. Prepare batter and bake at 180*c for 15 mins.

6. Cool on wire rack.

7. Prepare chocolate ganache with single cream, chocolate, glucose.

8. Layer the sponges with adequate soaking of sugar syrup and layer with ganache.

9. Set in refrigerator for overnight.

10. Serve chilled.

Parag Kandarkar, Pastry Chef, Hyatt Pune Kalyani Nagar Crème Brulee Ingredients: Egg yolk .............................................. 1 White sugar............................... 4 Cups Vanilla ......................................... 1 tsp.

Cream................................ 500 millilitre Brown sugar............................... 6 tbsp.

Method: 1. Beat egg yolks, white sugar and vanilla extract mixing in bowl until thick and creamy.

2. Pour cream into sauce pan and stir over low heat until it almost comes to boil remove the cream heat immediately. Stir cream in to the yolk mixture.

3. Beat until combined.

4. Pour cream mixture in to the top pan of double boiler. Stir over simmering water until mixture lightly coats the back of spoon about 3min.

5 .Remove mixture from heat immediately and pour in to shallow heat proof dish.

6. Bake for 30 min. remove from oven and cool to room temperature.

7. Refrigerate for at least 1hour overnight.

8. Preheat oven to broil.

9. Combine remaining 2tbl spoon white sugar and brown sugar. Shift this mixture over custard.

Place dish under broiler until sugar melts about 2min.

10. Remove from heat and allow cooling.

11. Chill in the refrigerator and serve.

Sandeep Bhandari, Executive Chef, Sayaji Pune

Oct-Nov ’19

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S T O R Y

Milk chocolate’s high sugar content makes it sensitive to heat, so it may burn if you try to use it in recipes that call for semisweet chocolate.

Be careful with that.

“White chocolate is made of sugar, milk and cocoa butter, but without the cocoa solids.

White chocolate’s sweetness makes it a great addition to baked goods, which typically call for less sugar to compensate. But don’t sub it in for dark or baking chocolate, as it may burn. It’s also wonderful as a candy coating or in icings and ganache.”

Chocolate choices The baking aisle is loaded with a variety of chocolate choices which could leave a novice in bewilderment. Cocoa powder, chocolate morsels, chocolate wafers, etc. What are these and how do you use each of them?

Ashutosh explains,” Cocoa powder is a powder derived from the cocoa bean. It is the key ingredient in things like chocolate cake, chocolate frosting, and other chocolate-based goodies and drinks.

“Chocolate chips or chocolate morsels are small chunks of sweetened chocolate, used as an ingredient in a number of desserts (notably chocolate chip cookies and muffins).

“Chocolate wafers look like large chocolate chips and are specially formulated for easy melting. These are ideal for covering fruit or anything else.”

Ashvini, adds, that morsels are added to desserts like chocolate chip cookies and muffins as well as, some breakfast foods such as pancakes gateaux & Cakes.

Vikas states, “Cocoa powder is a dry solid component remainder after cocoa butter is extracted from the cocoa liquor. It is readily available in the market in alkaline and dutch processed form and is used in chocolate sauces, glazes, travel cakes, Sponges, Muffins and so on. Chocolate wafers are usually called as a chocolate snack which has got a crunchy texture with the mouthfeel of chocolate. It is available in various forms like chocolate wafer sticks.”

Rahul reveals that Chocolate wafers are very thin, crispy chocolate cookies that are commonly called for when making chocolate crumb crusts.

Parag disclosed, “Cocoa powder has no moisture content and can be kept in cool and dry place, and can be stored in economic ways for longer period. It can be used in making of sponges, brownies, chocolate glaze (for finishing chocolate cakes).“ Sandeep added that chocolate morsels can also be used in trail mix and less commonly in

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some breakfast foods such as pancakes. He mentioned that chocolate wafers are commonly called for when making chocolate crumb crusts and icebox cakes. They have a bittersweet cocoa flavour to them and a very dark, nearly black, colour.”

Chocolate formats There are also other chocolate formats – like Ganache and German chocolate.

Parag explains, “Chocolate Ganache is the French term, which is a formation of two main ingredients like dark chocolate and cream.

Ganache forms a base for various Pastry use, like mousse, Bavarian creams, hot and chilled souffles, and so on.”

Sandeep adds, “This rich chocolaty mixture is incredibly versatile and can be used to make chocolate truffles, dessert sauces, cake fillings, icings, whipped frostings, and glazes.

“German Chocolate is a dark baking chocolate created by the Walter Baker. It is sweeter than semi-sweet chocolate and contains a blend of chocolate liquor, sugar, cocoa butter, flavourings, and lecithin.”

Speaking about Ganache, Vikas further enlightened, “It can be made by shocking method where a hot liquid is poured over chocolate or can also be done by cold infusion.

Ganache can be used as a filling in cakes, as a filling of bonbons and pralines.”

Ashvini elaborated on the two thus: “Ganache is normally made by heating equal parts by weight of cream and chopped chocolate, warming the cream first and pouring it over the chocolate second. Typically, two parts chocolate to one part cream are used for filling cakes or as a base for making chocolate truffles, while one to one is commonly used as a glaze.

“As far as German Chocolate is concerned few recipes call for this, today.”

Ashutosh disclosed that in the mixture for Ganache, a greater proportion of cream creates a “loose” or “soft” ganache that is liquid at room temperature, suitable for filling molded chocolates and frosting cakes. A greater proportion of chocolate creates a “firm” ganache that has the consistency of thick paste at room temperature, and that hardens upon refrigeration. This type of ganache is often formed into balls and rolled in cocoa powder to create simple truffles.”

Chocolate Cake Let them eat cake, a phrase attributed to Marie Antoinette in 1789, would definitely be welcomed by the populace today, who love to consume this bakery item – particularly chocolate cake. But did you know that baking

chocolate needed to be tempered in factories and what are the benefits of chocolate cake?

Vikas states, “All baking chocolate– whether that is unsweetened, bittersweet, semi-sweet, etc– is tempered in factories before you buy it.

Tempering is a matter of heating and cooling melted chocolate to certain temperatures so that the finished chocolate will have a glossy surface, a smooth texture, and snap when you break it.”

Rahul adds, “If the chocolate is not tempered it will lose its shine and have a bloom (fat) on top of the chocolate when it reaches the customers.”

Sandeep says that tempering ensures product quality and appearance.

The general perception of people is that cakes are unhealthy because, among other things, they add to your weight and also increase your sugar levels. However, the truth is that a slice of chocolate cake every morning is actually beneficial as you will feel more energetic throughout the day.

Sandeep avers, “It can help to lose weight & increase the memory. It also rejuvenates your internal senses.

Ashutosh is more elaborate. He asserts, “There are various benefits of chocolate cake.

It is good for our heart and circulation of blood.

Chocolate is known to lower the risk of strokes.

The Cocoa has a plus point that it increases the level of good cholesterol while reducing the level of bad cholesterol (LDL). Specially, dark chocolate contains flavonols, which can protect our skin from sun damage. It helps to lose weight. There have been researches showing that pregnant woman should eat chocolate cake because it reduces the level of stress and the babies of those ladies who ate chocolate cakes at the time of pregnancy are more smiling than those whose mothers did not consume chocolate cakes.

“Chocolate is also known to improve memory.

“And the most common knowledge is that chocolate has methamphetamine, which is the same chemical that our brain produces when we feel like we are falling in love. It encourages our brain to release good endorphins. It makes us feel better.”

Vikas adds, ”Chocolate is an anti-ageing food, low in sugar and contains different minerals. Chocolate can improve your memory so it’s good for the brain as well.

Ashvini informs, “It provides energy since it contains carbohydrates which are a major source of energy. Apart from providing strength and energy, these sweet confections can also supply your body with a quality amount of protein and also improve your digestion.

Oct-Nov ’19

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BAKERY REVIEW

Breakfast Cereals

Breakfast foods are undergoing a profound change due to paucity of time for the young generation as there is a tendency for nuclear families where both the family members are employed. This is driving the Indian urban household to opt for breakfast cereals. The Indian consumer is also waking up to the need for a healthy lifestyle which necessitates breakfast of a king. The affluent consumer, facing lack of time, is looking for convenient options for nutritious, tasty and quick breakfast. These three needs are driving the growth of an influx of players. Ashok Malkani takes a look at the market for breakfast cereals and the different options that the busy consumers have provided for the entrepreneurs to enter into breakfast food segment.

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T

he need for a healthy and hearty breakfast to take on the day ahead has been repeatedly emphasized.

It has been considered as the most important meal of the day providing, as it does, sustenance and energy (i.e., calories) for whatever activities lay ahead. Adelle Davis, an American author and nutritionist whose legacy is celebrated today as: “The first lady of nutrition whose writings are the foundation of health”, succinctly put it back in the 1960s: “Eat breakfast like a king, lunch like a prince and dinner like a pauper.” George Elliot, an English novelist, poet, journalist and one of the leading writers of the Victorian era, wrote, “I like breakfast-time better than any other moment in the day.”

Breakfast, around the world is, today, becoming more than a boring egg on toast, or just bread and butter. The usual bunmaska breakfast of the Indians has, today undergone a drastic change. Breakfast has now become a comforting, filling meal of the day. Breakfast, an essential part of any household, is turning out to be more tempting with quick fix and tasty options

B U S I N E S S

which are creating a wave in the Indian market. According to Mintel Research traditional options like milk and fruit, and savoury breakfasts like poha/upma and chapatis/roti are the most popular breakfast items, followed by eggs and vegetables. Cereal, a relatively new option with a per capita consumption lower than 0.1kg per year, showcases the opportunities for cereal manufacturers in India.

Urban youths, strapped for time and conscious of the need for a healthy breakfast are looking for convenient and quick options from the traditional breakfast.

They are looking for low fat and nutritious fast foods for breakfast. Brands can promote breakfast cereals as part of a balanced diet and emphasise the positive attributes of cereal, such as high fibre and wholegrain, in order to capture the attention of healthconscious consumers. There is also room to capitalise on the functional attributes of cereal like slimming and cardiovascular health.

With considerable inputs coming in from nutritionists, pediatricians and cardiologists for breakfast which could sustain for hours

and also provide the necessary weight control, entrepreneurs are coming up with a range of choices – from simple stir cereals in milk, to oats, ready-to-cook upma, poha, etc – to satiate the appetites of the healthy and quick breakfast seekers. To satisfy these consumers, the entrepreneurs have introduced packaged breakfast and readyto-eat products, aimed primarily at urban middle-class as time-saving and convenient options. However, it is found that these products are also finding market in the tier II and III cities.

The packaged breakfast cereals market is, today, a booming business. These cereals have become an essential part of breakfast in almost all the corners of globe. According to ‘India Breakfast Cereal Market Outlook, 2022’, the breakfast cereal market has been growing with more than 17% CAGR from the past five years. What were traditionally served as products of principal grains and rice that needed to be heated or cooked before being served have, with technological advances, led to the development of a variety of ready-to-eat products that need no or minimal cooking. Cereal marketers are

TWO TYPES : 1 ) Meters exact quantity of water + 1% accurate & indicated water temperature 2 ) Meters & also mixes to give out exact temperature of water +1 C accurate

Apple - Bringing Technology ahead of Time.......

Oct-Nov ’19

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trying to change traditional breakfast norms by increasing the level of penetration and frequency of purchase.

Market for Breakfast Cereals The cereal market is, today, divided into two categories viz. hot cereals and ready-to-eat (RTE) cereals. Hot cereals include products like oats, oat bran, wheat bran and porridge whereas ready-to-eat (RTE) cold cereals include cornflakes, wheat flakes, choco flakes, muesli, etc.

The sheer variety that is possible in this space is making it an exciting market for exploration for not only new entrepreneurs but also for global players. Today’s consumer is willing to experiment in this category and hence there in an ongoing innovation and a slew of new product launches in this space.

While consumers of all age groups view the nascent segment of breakfast ready-to-eat versions as nutritious and convenient, the companies marketing the varied products are seen as a market of considerable potential.

History of Breakfast Cereals Incidentally, it may be mentioned, that the first form of breakfast cereals was created way back in 1863 by James Jackson. He concocted “granula”, twice-baked wholewheat crackers, broken into small chunks.

But the revolution in Western breakfasts was started by John Harvey Kellogg. The

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breakfast cereals’ dominance really began when Kellogg discovered in August 1894 that stale wheat dough, when forced through rollers, turned into flakes that could be toasted and eaten. Corn worked even better. By 1896 he had secured a patent for flaking cereals. Today, all kinds of cereals – flaked, puffed, shredded, frosted – have crunched in almost all countries, including India.

Cereals’ Consumption Despite the presence of multiple players like Kellogg’s, Quaker and Bagrry’s, among others, the per capita consumption of breakfast cereal is still very low in India compared to other developed markets.

There is thus an opportunity for existing players to increase their market share and for new entrepreneurs to venture into it.

Mordor Intelligence in its report, India Breakfast Cereals Market Growth, Trends, And Forecast (2019- 2024)” states that cereals, which have always been a major part of Indian breakfast, have a growing market in India and are expected to grow at CAGR of 6.50% during the forecast period (2019-2024).

In its report “Asia-Pacific breakfast Cereals Market Growth, Trends and Forecast (2018-2023) that the Asia-Pacific Breakfast Cereals Market is expected to reach USD 5.5 billion by 2023 at a CAGR of 8.1%, during the forecast period. The consumption of

Breakfast Cereals has observed a faster growth during the past five year which is expected to continue.

Breakfast cereal manufacturers have used the nutritional plank as a growth s t rate g y. Acco rd i n g to es t i m ates by Euromonitor International, the market size of breakfast cereals, which is an aggregation of ready-to-eat and hot cereals, stood at Rs. 25.8 billion in 2018 in terms of retail sales value. It is expected to grow only at a CAGR of 5.6 per cent till 2023.

Dilip Radhakrishna, Research AnalystFo o d & N u t r i t i o n a t E u ro m o n i t o r International, feels the doubling of this category as snacks is one reason. He says, “Since breakfast cereals are becoming essential daily meals for most households, demand is set to increase. Along with the growing popularity of traditional Indian dishes available in hot cereals, children’s breakfast cereals will keep being favoured as snack options among many households, which will thus contribute to the overall sales growth.”

The Mordor Intelligence report discloses that Product launched with incorporating millets, ancient grains, high fiber and nutritional cereals, such as oats, chia seeds, and flaxseeds have performed well over the past five years. The demand for functional ingredients in bakery products is rising due to its nutritional benefits.

In addition to functional health benefits,

Oct-Nov ’19

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incorporating natural ingredients, such as natural preservatives, antioxidants, and enzymes in Breakfast Cereals are on rise. Companies are targeting to replace shortenings and fat with Omega-9, Omega 3.

Cholesterol reduction, weight management, high protein and sugar control are the key consumer trend.

In this connection, it may be mentioned, for the new entrepreneurs that out-ofthe-hat ideas will help one to come out with something new and delectable. Plain cornflakes found competition with new additions like honey, raisins, almonds

etc. Oats are also posing competition for cornflakes.

Kellogg’s India is, according to its associate vice president (marketing), Manmeet Singh, focusing on customising its products according to Indian taste and preferences to push sales. In the recent past, besides coming up with different fruity flavours of its flagship Corn Flakes, the firm launched Rose Badaam, which was tailored for the Indian palette. Besides, the company, on its website, has been offering several Indian recipes made with Corn Flakes.

Competition The cereal market, dominated by the multinationals, has turned highly competitive.

No. 1 Kellogg’s revenue rose at 7.6 percent in the year ended March 2018, slower than the industry’s pace, mainly because of the challenge posed by the second-placed PepsiCo’s Quaker-branded cereals and oats.

Even Nestle has jumped into the cereal market. Last year the Swiss packaged foods maker entered the packaged breakfast market in India with the launch of Nesplus, a brand owned by Nestlé Breakfast Cereals from Cereal Partners Worldwide (CPW), a

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joint venture between Nestle SA and US firm General Mills. These breakfast cereals are available in four multigrain variants—Kokos, Choco-Brust Fillows, Strawberry-Burst Fillows and Nutty Honey Granola.

Retailers are of the opinion that pricing determines the demand for different brands of cereals. They state that consumers are conscious about pricing and go for options which are cheaper or offer discounts.

According to TechSci Research, “Indian Breakfast Cereal Market by Product Type,

By Pricing, By Pack Size, By Distribution Channel, By City, Competition, Forecast and opportunities 2013-2023,” Indian breakfast cereal market is controlled by these major players, namely– Kellogg India Pvt. Ltd., PepsiCo India Holdings Private Limited, Marico Ltd, Bagrry’s India Limited, GlaxoSmithKline Consumer Healthcare Ltd, Avesta Good Earth Foods Pvt Ltd, Mohan Meakin Limited, Express Foods Private Limited, Patanjali Ayurved Limited, and Kottaram Agro Foods Pvt Ltd. The cereal manufacturers are expanding their distribution network in India which is expected to positively grow Indian breakfast cereal market in the coming years. According to TechSci North and West regions are leaders in India breakfast cereal market due to presence of cities like New Delhi, Mumbai, Pune, Ahmedabad which have large urban population base and rising working women population. Online sales channel is anticipated to emerge as the fastest growing sales channel in Indian breakfast cereal market on account of increasing consumer preference for nonstore based retailing which is encouraging several manufacturers to start online web stores on their websites

Hot Cereals Hot cereal can take on both sweet and savoury notes, serving a dual purpose, and can be used as a breakfast item or as a side

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dish for dinner.

A number of hot cereals that rely on neutral or savoury flavour notes have come to market recently and there is room for more. Manufacturers could consider increasing interest in cold cereal as an afternoon snack, alongside other sweet or savoury snack foods.

Today breakfast cereals also include millet based cereals like ragi porridge, oats porridge, museli, dalia, wheat bran porridge, poha or rice flakes. Ragi is a richest source of Calcium and Iron. There are all types of grains to enjoy for breakfast such as quinoa, barley, wheat, bulgur, amaranth, kamut, buckwheat, oats, and flaxseed. What a wonderful start to your morning it would be to have a healthy glass of natural juice with a bowl of quinoa and millet porridge!

The Rs 3,000-crore breakfast market is going through a change with the urban consumers switching from western cereals to traditional Indian or healthier alternatives.

Orkla Group (owned by MTR), which marketed spices to rural India, has now lined up ready-to-eat and cook options there. The

company’s CEO, Sanjay Sharma, sometime back, disclosed that this segment saw of growth of 16-18 per cent in the rural sector while the urban sector registered a growth of only 8 per cent.

Way forward More than two decades after Kellogg Company entered India, the cereal market is worth Rs 2,579.5 crore, according to data

by Euromontior International. But it’s still tiny compared with India’s Rs 5.1-lakh-crore packaged food industry. Companies like MTR Foods Pvt. Ltd. and iD Fresh Food (India) Pvt. Ltd. hope to change that, offering a range of ready-to-eat and pre-mix options. Still a nascent segment worth Rs 240 crore, according to data shared by MTR Foods, but growing at a 12 percent annualised rate.

Sunay Bhasin, chief marketing officer at MTR Foods expects younger Indians to drive growth in the Indian breakfast market, which he has gone on record stating, will keep getting bigger with time. iD Fresh has found customers who love idlis and dosas but are unable to make the batter at home. These would be their first target in the region.

However, it may be mentioned that entering this segment of the food industry is not a cakewalk. Indian families don’t usually rely on ready-to-eat or instant packaged food. At present packaged breakfast options are preferred only by individuals on-the-go.

The shift for everyone to select packaged cereals as their breakfast food will take place gradually and the existing players as well as the new ones will have to nurture this market.

Oct-Nov ’19

Approved Event

Oct-Nov ’19

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F E A T U R E

Bakery Trends for

2020

By Sharmila Chand

The well known bakery chefs voice their opinion on the key bakery trends that will rule in 2020.

From innovative, vegan and healthy offerings, the buzzword is going to be ‘sustainable solutions’.

Well, the forthcoming year will see a dynamic approach by bakery experts as they are ready to come out of their “comfort zone” and present unique concepts and ideas. Ideas which have a story to tell, ideas which create a sensation in the social world and ideas which keep pace with the modern sustainable environment going strong.

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Top 5 Bakery Trends to watch out for in 2020 Vipin Kumar, Pastry Chef, Crowne Plaza Today New Delhi Okhla You are what you eat! - Keeping this in mind, the dessert trends in the year 2020 will revolve around the changing lifestyle of our guests, especially millennial.

Less Sugar, Less Guilt - Mindful eating would be the new mantra for the people, hence our regular sweetening agents such as sugar and maple syrup would find alternates in the form of alternative ingredients such as fruits, sweet potato, coconut and many more.

Greater Transparency - The guests will definitely seek a greater level of transparency from the brands they would make a purchase. They would want to learn about the journey of production right from farm to table in order to ensure that they know what they eat and how their choices are affecting environment at a larger level.

Year of Experiments - Last year was all about desserts with a hint of nostalgia. 2020 will all be about never heard before concepts and super instagram worthy creations. Get ready for vegan ice creams, nude cakes, alcohol infused sweets, pandan scented desserts, Asian flavoured delicacies and much more!

Wedding Bakery - DIY dessert kiosks, hot chocolate & churros stations, Macaron and Cup Cake Towers, 3D Cakes, Ornamental designs, alcohol infused bites and what not?

Wedding Bakery counters would be totally an instagram affair this year.

Asian Flavours - From the last two years, Matcha has ruled the scene when it comes to Asian desserts. This year will witness a rise in experimentation with Asian ingredients such as glutinous rice, red beans, mocha, pandan and much more.

Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center Crafty - Consumers crave for innovation; I personally believe that craft is art that helps you bring your idea to life. The most important aspect for me is when you put something in such a way that it stands out with its uniqueness, but at the same time maintains its original taste.

Freshness - Freshness defines the consumer’s perception of quality, scent, baking time, short self- life, looks and crunchiness. Each of these plays a key role in determining products freshness. For this, consumers make use of all their senses -

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“ We s h o u l d d e v e l o p innovative concepts in desserts not only in terms of ingredients but also presentation.

We want to create instagram worthy desserts which have a ‘love at first sight’ appeal” Vipin Kumar, Pastry Chef, Crowne Plaza Today New Delhi Okhla smell, sight and touch all at the same time.

Et h i ca l fo o d c h o i ce - Co n s u m e rs increasingly want to make ethical food choices, because it is believed that, “You are what you eat”. They also believe that food shouldn’t just be for themselves, but also for the planet and for the future generations all together.

Taste - Be it buying a loaf of bread, a pastry or even a chocolate, taste is a very important factor for the consumers.

Customers like both traditional & exotic flavours that contribute to their tasting experience. The textures in particular, have become a key component here.

Fusion Food - Craft is all about food with a human touch that showcases their love for the product and craft, while also sharing their heritage & traditions. The products that are available in the market are also modified

“New flavours with natural ingredients are a call of the times. Bakeries should offer uniquely flavoured products that cater to the latest consumer tastes and food trends.

Use ingredients such as carrot, beetroot or spinach as they appeal to consumer’s demand for food with greater health benefits” Chef Joginder Singh, Executive Pastry Chef at Conrad Pune

with the same local ingredients, to give a larger variety for the customers. This too adds to their shopping experience, making it even more visually appealing and tasty.

Chef Joginder Singh, Executive Pastry Chef at Conrad Pune Pink Chocolate (Ruby Chocolate) - The arrival of the ruby chocolate KitKat is giving a new way to get creative with the pastries and desserts. This pink chocolate is said to be less sweet than milk and has a kick of berry flavour. Even better, it’s pretty in pink!

Cakes with Edible Art - Cakes with handpainted designs are also becoming quite the hit. Now we acknowledge that this might just need a little more talent and greater attention to detail. After all, hand-painted cakes are absolutely unique and no two will ever be exactly the same!

New Flours - Alternative flours have become more mainstream as more people try trendy diets that reject wheat flour like going gluten free or paleo, and as consumers try to “boost their bake” with more protein and fiber. There will be more interesting fruit and vegetable flours.

Healthy Desserts - Gluten-free desserts are the riot today across the world with an increasing number of people turning to diets. So, whether it is dairy-free desserts or sorbets, people are quite conscious of the gluten levels that they are consuming.

Also, keto baking is making space in baking trends. While making keto bread or other baked recipes, the wheat is substituted with ingredients that are low in carbohydrates.

Reinvented Classics - Will see a shift towards “back to basics” style baking, where prioritizing high quality ingredients is more important than fussy, multi-step recipes.

It’s about letting simple cakes, loaves and muffins speak for themselves as bakers develop a greater appreciation of the flavour and texture that come with choosing high quality ingredients.

Adnaan Shaikh, Pastry Chef, The Westin Hyderabad Mindspace Visual Appeal - Due to rising use of social media globally, it has become mandatory for bakery products to focus on appearance and plating in addition to the overall taste. It is very essential from the business perspective as well as social marketing of the bakery product.

New Flours - In my opinion, there should be an introduction of different flours made from ancient grains to the bakery. There are

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“Consumers are happy to pay a premium price for baked goods that meet or exceed their expectations.

One of the values that justifies a higher price is craft: food with a human touch that showcases the artisan’s love for the product” Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center a few rising stars in the mix too - from fruit and vegetable flours like cauliflower, coconut and banana to a wide variety of nut and seed blends.

Innovative Sweeteners - Bakers can look beyond the standard sweeteners of sugar, stevia, maple syrup, and honey and explore other sources like pomegranate, monk fruit, dates and coconut.

Heritage Narrative - Bakery products should have a traditional influence that highlights the chef’s culture and relate to a story behind every product.

Infusions - There should be more of hybrid flavours and infusion with the traditional bakery product to give it a modern touch, for example, flavors can be infused using herbs, flowers, different types of teas, coffees and various spices.

Key Focus Areas in Bakery for 2020 Vipin Kumar, Pastry Chef, Crowne Plaza Today New Delhi Okhla My three focus areas would be: Creating healthier recipes right from the ingredients to the sweetening and dressing agents used.

Innovation with the desserts not only in terms of ingredients but also presentation.

We want to create instagram worthy desserts which has a ‘love at first sight’ appeal.

Experiments with Asian flavours and create some ‘Super’ Desserts for our guests which will be novel to taste as well.

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Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center Healthy Food - Food plays a really important role in terms of energy and health. As consumers constantly strive towards a healthier lifestyle, food is becoming more and more important today. Consumers across the world are placing more and more importance on what they eat. Along with this, their expectations towards their health and the food they consume just keeps growing.

Crafty Food - Consumers are happy to pay a premium price for baked goods that meet or exceed their expectations. One of the values that justifies a higher price is craft: food with a human touch that showcases the artisan’s love for the product.

Know Customer needs - Investing heavily in detailed consumer insights can help business-to-business companies become even more successful. If you want to innovate and differentiate yourself in the market, there is nothing more important than understanding consumer trends and the evolution of consumer behavior.

Chef Joginder Singh, Executive Pastry Chef at Conrad Pune Focus on nutrition and healthy Bakery products - People are trying to live healthier lives, and this is having a huge impact throughout the entire food industry. Given this trend, baked foods should be one of the most challenged segments of the bakery market, since many of common ingredients used in these items are being avoided by health-conscious consumers wary of carbohydrates and sugar. The bread category is a great example of this trend. Consumers are moving away from traditional packaged leavened white bread. Also people are looking for gluten free, lactose free options.

Continued growth for vegan options - The number of vegan dishes appearing on menus increased with the trend set to rise further in next year. Vegan dishes have started to appear across all meal times for both savoury and sweet options.

Design your own bread - A new bakery concept in which consumers can design their own perfect bread by choosing their favourite dough-mix or adding extra ingredients like nuts, fruits or herbs. The baker then bakes this, so the customer can take home his very own freshly baked bread.

Adnaan Shaikh, Pastry Chef, The Westin Hyderabad Mindspace

Tailor-made breads and desserts- customized breads and desserts according to customer’s dietary requirements and taste preferences, especially in cases of gluten free, diary free and vegan.

Healthy bakery products- focus on products using healthy alternatives to regular refined flour and other low fat options.

Presentation and appeal- every product should be appealing to the eye, and I would recommend the use of natural and organic coloring using fruits and nuts to do so.

What would be more visible in Bakery in 2020 Vipin Kumar, Pastry Chef, Crowne Plaza Today New Delhi Okhla I would personally want to recreate quintessential and iconic recipes with new flours. This would be unique as well as adventurous at the same time. I am very excited to try fruit and vegetable flours - cauliflower, banana, coconut along with nuts and seed blends. These ‘super’ flours will add great amount of fiber and protein to the baked desserts. Hopefully, others will experiment with alternative ingredients too.

Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center Educate consumers - There are some co n s u m e rs w h o l a c k t h e fa ct - b as e d knowledge that they need to make good

“I would like to see traditional bakery products with a modern twist that are infused and combined with unique flavours.

More important, a crucial point for the upcoming year is controlling and management of waste by reusing bakery products to curate other products. For example, croissants prepared the previous day can be reused the following day in making bread pudding” Adnaan Shaikh, Pastry Chef, The Westin Hyderabad Mindspace

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BAKERY REVIEW

F E A T U R E

food choices. Limited consumer knowledge combined with a pessimistic outlook on the future and a rise of non-experts spreading their opinion on how to live healthy, makes consumers susceptible to food myths. These myths can become so big that they have the power to make or break a product, brand or even a category. Therefore, it’s absolutely necessary to educate the public on the true benefits of our industry’s gems.

To Conclude Overall, it is important for the players to look for healthy, innovative, ‘out of the box’ bakery offerings. The interplay of these factors will ensure the industry at large to sustain the growth momentum in 2020.

Vipin Kumar, Pastry Chef, Crowne Plaza Today New Delhi Okhla 2020 will be known for mindful eating and healthier choices. So, nutty grain based desserts, miniature samplers, desserts made with natural ingredients will rule the charts. Wedding Bakery stations would see lot of innovations with concepts such as DIY stations, macaron towers, ornamental

cakes, hot chocolate kiosks, miniatures bites, healthy parfaits, alcohol infused recipes and much more.

Similarly, the trends that will witness an exit would be –Desserts with artificial colours, sugar and maple syrup based offerings and the regular three tier wedding cakes.

Chef Nayindra Chetry, Pastry Chef, Sheraton Grand Bengaluru Whitefield Hotel and Convention Center Nowadays, people really want to live a

healthier life. Thus, food like cream cakes, butter cream cakes, and many such fatty products and artificial food colour will be out. The main focus of the customers will then be healthy, tasty, and flavourful food.

Adnaan Shaikh, Pastry Chef, The Westin Hyderabad Mindspace I feel due to the ever growing progress of technology and innovative cooking methods, old style baking would be out, therefore bringing in more alternatives and new trends in recipes.

Contract, Manufacturing, Franchisee, Distribution Manufactures of Food & Bakery Ingredients Whip Topping Bakery Glazes Bakery Color Powder Aroma (Color & Essence) Sugar Paste Truffle

Oct-Nov ’19

Fruit Filling Cooking Cream Eggless Concentrate Ganache Multifill Paste

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BAKERY REVIEW

P R O D U C T

Berry

Teeming with Health

By Jhuma Biswas

C

ranberries can be described as a group of evergreen dwarf shrubs or trailing vines, going up to 2 metres in length. Their height ranges between 5 to 20 centimetres. They belong to the subgenus Oxycoccus of the genus Vaccinium. These shrubs have slender stems and evergreen leaves, and they do bear edible and delicious fruits. The fruits of the shrub or vine are also known as cranberry.

The fruit is initially light green in colour and it becomes red when ripe. The cranberry fruit is a berry. The cranberries are characterised by their acidic taste, which becomes apparent despite their sweetness.

The US is the largest producer of cranberries in the world, followed by Canada, Chile, Belarus and Azerbaijan respectively. During 2017, according to FAOSTAT, 97 percent of the global production of cranberries was accounted by the US, Canada and Chile only. Among the US states, Wisconsin is the leading producer of cranberries, accounting 65 percent of the country’s annual cranberry production.

Quebec in Canada is another major producer of cranberry in the continent of North America.

Cranberries are also used as a major commercial crop in Massachusetts, New Jersey, Oregon, Washington in the US and in some Canadian provinces such as British Columbia, New Brunswick, Ontario, Nova Scotia, Prince Edward Island, and Newfoundland.

The cranberries are native to North A m e r i ca . I n N o rt h A m e r i ca , n at i ve Americans were the first to discover the edible use of cranberries. They mixed mashed cranberries with deer meat to make a dish called pemmicana. They also

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cranberries, along with a growing season that ranges from April to November.

Generally, cranberries are harvested from mid-September through mid-November.

They grow on bogs or marshes. These bogs or marshes are also known as beds.

Cranberries grow in low-lying vines in bogs or marshes layered with sand, peat, gravel and clay. For harvesting cranberries, the beds or bogs or marshes need to be flooded with six to eight inches (15 to 20 centimeters) of water above the vines.

In the initial days of cultivation of cranberry, cranberry beds were constructed in wetlands. But these days, cranberry beds are developed in upland areas having a shallow water table.

Culinary Applications used the cranberry for medical purposes.

They used cranberry in poultices to bring out the poison from arrow wounds.

But despite its several applications, strangely, until the 19th century, cranberries weren’t farmed on a large scale. According to a website, in 1816, the first recorded yield of cranberries was harvested in Massachusetts, the US. Presently in North America, more than 100 varieties of cranberries grow. By 1820s cranberries were being shipped to Europe.

The Cranberry Marketing Committee (CMC) USA is focused on promoting the use and consumption of cranberries worldwide.

Cultivation Factors A s p e c i a l co m b i n at i o n of fa cto rs i s needed for the growth of cranberries.

Acid peat soil and adequate supply of fresh water are needed for the cultivation of

Cranberry is subjected to various culinary applications. Cranberries can be had raw or as dried and sweetened. Cranberry juice is a very popular usage of this delicious fruit.

For reducing its innate tartness, cranberry juice is often sweetened or blended with other fruit juices. Cranberries are also processed as cranberry jam.

Cranberry sauce or cranberry jelly is also delicious. At Christmas dinner in the UK, cranberry sauce is traditionally accompanied with turkey. In Europe, the cranberry sauce or jelly is typically slightly sour-tasting, whereas in North America it is sweeter. Cranberries are also used in health bars. Cranberries have applications in many cocktails, which include Cosmopolitan, and also in mocktails.

Cranberry is also used in muffins, scones, cakes and breads. Cranberry muffins can be an uncommon and delightful addition to a bakery’s repertoire in India’s bakery and confectionery industry as could

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BAKERY REVIEW

P R O D U C T

be cranberry scones, cranberry cakes and cranberry breads. In fact, cranberries are extensively used in desserts. Cranberries can also play their role in adding value to cookies and salads.

Health Benefits of Cranberries Cranberries, due to their high nutrient and antioxidant content, are often referred to as superfood. They are spruced with several health benefits. Half a cup of cranberries contains only 25 calories. There is evidence which indicates that the polyphenols contained in cranberries may reduce the risk of cardiovascular disease. “Cranberries are good for the heart. They are rich in the types of polyphenols associated with a reduced risk of heart disease, diabetes, and stroke. Moreover, cranberries are low in sodium and a good source of dietary fiber,” noted Cranberry Marketing Committee from the US. Cranberries contain negligible amount of fat.

Cranberries are rich in nutrients like Vitamin C, fibre and Vitamin E. Vitamin C is a powerful antioxidant, which blocks some of the damage caused by free radicals. It

Oct-Nov ’19

also facilitates in boosting immunity and building up resistance against infectious diseases. In old times sailors used to carry cranberries to prevent scurvy.

“Intake of high fibers in high amounts significantly reduces the risk of coronary heart diseases, stroke, hypertension, diabetes, obesity, and some intestinal diseases. It also helps to reduce blood pressure and cholesterol levels, improve insulin sensitivity, and enhance weight loss for obese individuals,” informed Cranberry Marketing Committee.

Vitamin E due to its antioxidant nature helps in preventing or delaying chronic diseases related to free radicals.

The cranberries are spruced with a wide array of phytonutrients, which are naturally derived plant compounds. They can prevent a number of health problems.

Cranberries contain flavonoids and other natural compounds that promote good health. Cranberry juice contains a high amount of salicylic acid which can help reduce swelling, prevent blood clots.

The cranberry juice also has calcium, m a g n es i u m , p h o s p h o r u s , i ro n , z i n c, potassium, and sodium. “Cranberries are rich in antioxidants with an Oxygen Radical Absorbance Capacity (ORAC) score of 9,584 units per 100 gm,” informed Cranberry Marketing Committee.

This wonder fruit can prevent stomach disorders and diabetes also. Cranberries can also help in preventing development of cavities in teeth.

It is about time our food service industry makes more proactive usage of cranberries with its myriad health benefits in its menu, than it is doing now. The increasing numbers of health conscious consumers in India wouldn’t mind greater infusion of this delicious fruit in their dishes, wherever it is feasible. Especially, greater usage of cranberries can bring in more market potential for a great many bakeries in the country. n

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BAKERY REVIEW

operations

Opening a successful Bakery Outlet

I

n India lately bakery business has gained immense popularity. Bakeries are even becoming popular hot spots for the young generation. The Waffle joint, Dough Nut Shop, Cakes & Pastry Shop or be it a simple Sandwich and Patties shop, hordes of young people seen enjoying their favourite foods.

Baking though traditionally not so popular in India but with NextGen becoming more health conscious and ready to experiment with new foods are switching to baked products. With the advent of coffee shops concept the face of bakeries have also changed in India. The products offered at the cafĂŠs are mostly bakery and pastry products, offering more innovative international products with some Indian touch. The international coffee chains introduced products which are now being adapted by local bakeries too.

Today one of the favorite places for dessert lovers is the bakery store. No matter what is the occasion in the lives of people, they heavily and happily rely on bakery stores for cakes, cookies and other sweet stuff. The regional personal touch is becoming very popular in bakery stores.

It may look that it is easy to operate and open a bakery store but the reality is somewhat different. It takes a good amount of zeal, interest, perseverance, and passion for making bakery products to shine in this industry continuously.

Impressed by the growth many young entrepreneur are fascinated to enter the bakery business. Few go through proper cycle by joining a bakery institute and try

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to learn the complexity of the business and others just want to do it. The ambiance of the bakery store and other related accessories all are secondary, with primary being the quality and authenticity of your bakery goods.

The start To start a bakery outlet first it is necessary to plan your store along with menu you will be offering. It requires understanding and analysing your core strength along with USP you are going to offer. Assess your talent, budget, and goals.

Thus before starting the bakery outlet s ta rt at s o m e p l a ce w h e re yo u ca n develop products and do tasting sessions with professionals and friends. Take feedback and analyse different tastes and preferences. Rework as per the feedback and make necessary changes as required and retest with the same group of people.

Three to four rounds coupled with your instinctive ability will allow you to plan for your products in a much more informed way. The next step will be the format of the store.

Local: Start with a small local area shop. The initial response though generally slow later it picks the pace. Since the popularity grows with word of mouth, make sure you provide best of your product to each and every customer.

Online: Instead of opening a brick and mortar store other option is to sell products online. Develop a good website and attract customers through localised promotion.

You need to concentrate on building good distribution channel.

The Location If you are interested in opening a brick & mortar bakery outlet, location is the most important factor. Based on the business model the location can be for a Counter service outlet where customers can walk in and pick up baked goods from an employee-managed counter or a Sit down unit which is a growing trend in the bakery industry like cafes, self-service or waiter service.

The crucial factor is to search for the good space to set up kitchen as well as public area. One has to identify the theme and accordingly the design idea to decorate the space to attract customers.

To have a better idea visit various bakery outlets around the selected area and find the choice of ingredients, pricing and operational menus they are offering.

The Law Find out various government policies related to opening a store. It varies from place to place. To operate an eating joint you need to procure necessary licenses.

The legal matters should never be taken for granted and must be followed with all might.

Business Plan Once you have decided on the format of the bakery it’s time to develop a business plan. You now have to prepare some bakery

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BAKERY REVIEW

operations

design ideas. The business plan will allow you to practically analyse the necessary things you need for the store. You have to look at the business from multiple angles.

It will help you define your business, set goals, find ways to generate revenue, list expenses, identify your customer base, and examine your competition.

Once you have decided on the kind of bakery you want to open then keep following things in mind: Customer Preferences: You first have to understand the customer’s taste preferences, their choices. Conduct various surveys, be in touch with other local bakery stores, and carry out necessary research.

You have to think from the perspective of a customer.

Good ROI: Everybody wants their bakery business to be successful and give good returns on investments (ROI). Thus carefully plan your inventory and expenses required to buy equipment, supplies, packaging and other operational costs.

Pricing is the key for success. Price your bakery products in the proportion of the time invested in making them, along with

the cost involved in making goods including ingredients & manpower and investment made & inventory stored.

Be Unique: Customers have a tendency to try something unique, and authentic. If your bakery is able to provide the authentic, unique item, which no other bakery is able to in the immediate vicinity, then there are good chances that your bakery will soon be popular. Constant innovation will help you in increasing your customer base.

Customer-centric Approach: Your customers are your key to success. Happy customers become repeat customers, so work to make each customer experience m e m o ra b l e. As k yo u r c u s to m e rs fo r feedback, talk with them at the counter, and ask for product suggestion once in awhile.

Marketing: The business plan must include marketing strategies which can be used to generate revenue. Create a blog and reach out to your regular customers. Apprise them of the latest offerings, seasonal creations and event based products. Social media is a great way to promote your business. If you’re short on time, pick one social media site and post consistently.

Also as in any business, networking can bring in more customers. Join local b u s i n ess g ro u p s l i ke s m a l l b u s i n ess association. Reach out to corporates and high profile customers. Gifting can be a great way of generating additional revenues during festive seasons and weddings. Your initial marketing strategies will hopefully result in a steady stream of repeat customers, but that doesn’t mean you should let up on your marketing efforts.

You won’t make profits overnight, so you need to sit down and figure out when you’ll break even and how much money you’ll need to survive until that time.

Manpower & Training: To run any successful business good skilled manpower is must. Also since you just can’t do all the work, you need a good team to help you out in various dynamics of bakery business, from sourcing, manufacturing to marketing and distribution. The manpower need to be regularly updated with new skill sets, thus need regular training on various aspects of the operations. Hiring people from vocational institutes and training them will help in scaling your ideas and business.

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P R O D U C T

P R E V I E W

BAKERY REVIEW

Upgrading Technology

Adjustable Salamander

Bharti Refrigeration Work has been manufacturing Commercial Kitchen equipments since 1998 and exporting the same to Nepal, Sri Lanka and South Africa. Their list of food preparation utensils is considered the best and reliable at the global level. The company examines all the quality constraints involved in the hygienic production of cooking equipments. On its basis, they conduct production procedures and hence assure a quality range. The kitchen equipments collection available with them is unique and it is assured to give a new uplift to your cooking related work.

With perpetual investment in technological up-gradation, product innovation and quality control methods, Bharti Refrigeration Works, has carved a reputation for its products in the national, as well as international market.

The range of products include Kitchen and Refrigeration Equipments such as Food Preparation Equipments, Pantry Equipments, Cooking Equipments, Bakery & Confectionery Equipments, Dish Wash Equipments, Pot Wash Equipments, Food Storage Equipments, Food Service Equipments, Commercial Refrigeration Equipments, Exhaust System & Fresh Air System, Commercial Kitchen Equipments, Hotel Kitchen Equipments, Sweet Display Counters, Restaurant Kitchen Equipments, Ice Cube Making Machine, Imported Kitchen Equipments, Commercial Cooking Range, etc.

For the last eight years, the company are relentlessly catering to the varied requirements of a wide spectrum of customers covering hotels, hospitals, industrial canteens, defense canteens and messes.

Over the years, they have been able to set standards for productivity and quality with revolutionary equipment design.

Bharti Refrigeration Works info@bhartirefrigeration.com

Machines for reheating pizzas, grilling continental dishes, sausage rolls & others and defrosting readymade dishes is preferred series and highly desired in the industry. So AKASA has come up with the Adjustable Stainless Steel Electric Salamander, With a choice of cooking heights (adjustable travel distance of 200mm), chefs have precise control over heat intensity and heat distribution. This also brings the added benefits of significant energy saving and a cooler kitchen ambience as heat is far more focused than with a static salamander. The unique features and flexibility of the Akasa’s New Adjustable Salamander make it easy to operate, energy efficient and highly functional in any kitchen. Self balancing grill height and temperature control functionality allows for precise cooking of every item, with specially designed ergonomic operator control knobs designed to minimize liquid infiltration. With the capability to cook, grill, hold and reheat its ideal for your banquet, hotel, restaurant, food court or any food outlets Akasa International akasaintl@gmail.com

Baking Solutions Salva has introduced its new model of ‘boutique’ oven - The multipurpose electric ovens tower is designed for small spaces and to bake facing the public. It consists of a convection oven and a stackable separate module, allowing the baking of a large variety of products.

The new aesthetic provides quality and elegance to the product, that next to the robustness that transmit the new handles, mark the personality of SALVA. The combination of convection and radiation ovens provide variety of baking to the customer, giving the possibility of produce a large variety of products.

ECO energy design full load resistance is active only the 55% of the baking time in the kwik-co oven.

Connectivity The E-FUTURE control panel means it can connect to the internet via the SALVA LINK program and be controlled from any mobile device.

Salva Group sandeep.chanana@salvagroup.net

Exotic Syrups Cremica and Maison Routin brings 130 plus years of legacy by launching Original French Syrups since 1883. Cremica has introduced Bonheur syrups in India from the land of vintage taste and culture.Bonheur syrup proudly boasts of having 29 delicious flavours, which can be used in the preparation of cocktails and mocktails. It can also be the perfect ingredient when added in tea, coffee or desserts to heighten the taste.

All flavours have been specially created and jointly developed by Maison Routin of Fra n ce a n d C re m i ca Foods. Bonheur Syrups offer diverse range and specially formulated to offer intensity and creativity in the entire range. These syrups have been designed to bring out the best of French aromatic experiences, tailor made for the Indian market.

French is synonymous to divine aromas, gourmet food and beverages, exotic flavour, haute couture and architecture. It is the land of the world’s finest wine, cocktails and mocktails.

Cremica Food Industries Ltd. navin.kapoor@cremica.com

The information published in this section is as per the details furnished by the respective manufacturer/distributor.

In any case, it does not represent the views of Hammer Publishers Pvt. Ltd.

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Oct-Nov ’19

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I N D E X

Advertiser’s Inde x Company

Page No.

AKASA INTERNATIONAL

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ALLIED METAL WORKS

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Apple bakery Machinery Pvt. Ltd.

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Mod Kitchen Equipment Pvt. Ltd.

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I nterview

BAKERY REVIEW

Acing The Bakery World!

Nasir Ahmed Sabri, Pastry Chef, Crowne Plaza Today New Delhi Okhla Chef Nasir Ahmed Sabri, works as Pastry Chef at Crowne Plaza Today New Delhi Okhla (IHG). With an experience of more than 30 years, Chef Nasir is an expert in bakery kitchen planning and menu curation. As a team leader, he is responsible for creating standard recipes & presentation styles in order to maintain quality standards, keep a check on quality of material and condition of equipments and devices used for cooking, guiding and motivate pastry assistants and bakers to work more efficiently, identify staffing needs and help recruit & train personnel, maintaining a lean and orderly cooking station and adhere to health and safety standards. Prior to Crowne Plaza Today New Delhi Okhla, Chef Nasir has worked with brands such as Sheraton, Hyatt, Le Meridien and Radisson.

His most selling creations include Danish Rye Bread, Walnut Horn, Masala Bread and Dosa Rolls.

By Sharmila Chand

What is the current trend in Indian Bakery industry?

Right from growing popularity of gluten free & vegan menu options to organic food colouring, from alcohol infused desserts to Asian flavours, from ornamental cakes to healthy indulgences, from reinventing classics to international influences, the year is all about new flavours, exciting fusions and never heard before experimentations.

The guests have become more health conscious. They demand for guilt free indulgences. This clearly means ditching the high calorie ingredients with substituting them with healthier alternatives.

How did you become a Pastry Chef?

My ancestors were chefs, so the inclination towards cooking & baking developed at a very early stage. My uncle helped me in baking my first cake and since then there has been no turning back.

Who are your idols, who all have inspired you?

Sanjeev Kapoor is undoubtedly the brightest star of Indian gastronomy and my inspiration too.

What are your hot selling bakery items?

At French Heart, Crowne Plaza Today New Delhi Okhla, our hot selling items includes chocolate truffle cake, gluten free bread, gateaux, assorted pastries, croissants & ornamental cakes. We keep introducing limited time menus as per seasonality or festivities.

Our rum infused gujias during Holi and Chai & Samosa during monsoons are a big hit.

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What is the demand these days in Bakery?

Sugar free desserts, gluten free menu items and multi grain breads are the most sought after products as the guests have become more health conscious. For cakes, people tend to get it customized as their individual choices, themes or personalities.

What about the health quotient?

How do you take care of that aspect?

A healthier choice doesn’t mean swapping delicious breads and cakes for slices of tasteless cardboard. So as chefs, we need to innovate with our recipes and pick ingredients wisely. We don’t use any artificial colours in our products and innovate with healthier ingredients. Our low fat cookies, muffins and cakes are hot favourites amongst our guests.

Your favorite tool?

Give a palate knife and a whisk to a chef and he can bake magic out of it.

What are the challenges a bakery chef has to face in his job?

precision and art of creating a masterpiece which is feast to the eyes. Every day is a new day to invent, innovate, explore and bake magic. It is so wonderful to be able to wake up to implement new ideas and bake to glory.

What is your working philosophy?

Cooking is like painting or writing a song.

Just as there are only so many notes or colours, there are also many flavours - it’s how you combine them that set you apart. As a team leader, I want my team to be happy and motivated so that they strive to create something new every time. Working in a positive and healthy environment with new ideas and creativity is my work philosophy.

What are you passionate about besides baking?

Reading about various cuisines and cooking techniques, travelling with family & singing.

How do you like to de-stress?

Nothing better and more satisfying than spending time with my family and baking for them on my off days.

I see challenges in a positive light. For me the biggest challenges includeProduct consistency in terms of precisions and accuracy of ingredients used Keeping team focused and motivated during long working hours Increased competition in the market

What are your dreams?

What do you like about your job?

The pessimist sees difficulty in every opportunity. The optimist sees opportunity in every difficulty. So keep moving forward!

Baking is a mix of art and science, science of mixing diverse ingredients with accuracy and

I always wanted to be a celebrity chef with huge fan following. However, more than that, I want to be ‘celebrated chef’- celebrated amongst my guests and my team.

Lastly, what is your mantra for success?

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