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【书籍专题 · 面包大全】农家菠菜橄榄面包
东京烘焙职业人· 2025-09-30 08:33
农家菠菜橄榄面包 本食谱选自《面包大全 》 材料: 高筋面粉500克 盐6克 蜂蜜10克 全麦天然酵种225克 水230克 芝士粉40克 菠菜100克 绿橄榄120克 橄榄油30克 制作过程: 1. 将所有材料(除蔬菜类)倒入搅拌机中搅 拌,至面团光滑有弹性,再加入蔬菜类搅 拌。 2. 搅拌至面团光滑有弹性。 3. 以室温28℃,发酵60分钟。 4. 将发酵好的面团翻面,让面团增加弹性, 每40分钟翻一次,共翻3次。 5. 翻面发酵至原体积两倍大。 6. 将面团分割成120克/个的小方块。 9. 放入烤箱,以上火220℃、下火200℃,喷 蒸汽,烘烤30分钟即成。 7. 放入烤盘,以温度28℃、湿度75%,发 酵60分钟。 8. 发酵好后,在面包表面撒上低筋面粉划 上刀口。 月度好文: 1、 海底捞面包开业了!个位数的性价比,要靠"穷鬼友好面包"再圈一波粉? 2、 144小时中国游,蜂拥而来的歪果仁最爱吃的面包竟然是这个... 3、 【独家专访】靠一只"黑麦小鸟圈",这家苏州面包店飞出了烘焙圈! 4、 10万家烘焙店闭店潮下,那些持续盈利的店铺做对了什么?我们走访了100位主理人 5 、 "脱氢乙酸钠"下线后 ...
盒马烘焙的成长与战略转型——工业化转型下的零售烘焙新答卷
东京烘焙职业人· 2025-09-30 08:33
9月12日,德国工业烘焙本土化实践与营养强化创新峰会在苏州昆山举行。德国大使馆驻上海副总领 事Lukas Meyer、斯顿中国区总经理Roman Kraus和王森教育集团董事兼技术总监、中国面包国家 队主教练王子为本次峰会开幕致辞,大会汇聚了来自德国斯顿威尔集团的技术专家、国内烘焙品牌 负责人及零售渠道代表,围绕中国烘焙行业工业化转型展开高规格对话。 德国大使馆驻上海副总领事Lukas Meyer 斯顿中国区总经理Roman Kraus 王森教育集团董事兼技术总监 中国面包国家队主教练王子 现场清洁配方工业化烘焙产品案例展示 嘉宾参观斯顿实验室 在众多嘉宾的分享中,或许有两位嘉宾的分享更吸引职业人和品牌店的关注—— 盒马烘焙 研发采购 力群 女士的演讲和 近两年异军突起的 抖音碱水面包直播间"顽皮小老板"、电商人气品牌「郑马青 云」 创始人郑马青云的演讲。 他们一个代表了中国本土生长的新零售品牌,一个代表了直播渠道烘焙白牌崛起经典路径,他们对 于市场的认知洞察、品牌转型等等经验分享,或许可以为品牌带来更多思考。 下文为 盒马烘焙研发采购力群女士的演讲整理 ,她不仅回顾了盒马烘焙的发展历程,更结合市场趋 势与消 ...
上海又爆神奇咖啡小店:靠“活人感”稳坐人气榜Top1
东京烘焙职业人· 2025-09-30 08:33
以下文章来源于咖门 ,作者伍月 咖门 . 聚焦茶饮、咖啡行业,关注饮品新风潮 上海向来不缺让人眼前一亮的咖啡店。 最近,一家 30 平的小店凭借"饺子 + 咖啡"的独特组合迅速出圈。 开业仅 3 个月,稳居区域人气榜 Top1 ,不仅在社交平台刷屏,还吸引了不少外国友人专程打卡。很多网友评论:这家店很有"活人感"。 活人感是什么新生意经? 上海"咖啡+饺子"小店走红: 稳坐人气榜 Top1 工作日中午 11 点半,上海茂名北路的树影下,一家小店热闹起来。 这家店名叫"水煮月亮", 主打"高品质手工水饺 + 精品咖啡" 。白墙蓝字招牌看起来有种"不张扬的干净",让人想推门而入。 开业仅 3 个月,它便跃升为大众点评区域人气榜 Top1 ,很多网友形容它是一家"活人感满满的小店"。 门店空间不大,只有 30 平左右。半开放式的厨房,能清楚看到阿姨包饺子的身影,靠墙有几张原木桌椅,满打满算可容纳十几位顾客。 图片来自小红书博主@翔小姐,已获授权 细节处处透露着亲切感:饺子形状的筷子架小巧讨喜;菜单直接手写在墙壁的大镜子上,扫一眼就知道有什么吃的;桌子上的调味瓶就是家里常用的那款。 水饺有黑猪肉三鲜饺、咖喱饺、酸菜黑 ...
【书籍专题 · 面包大全】欧陆面包
东京烘焙职业人· 2025-09-29 08:33
Core Viewpoint - The article discusses various aspects of the baking industry, highlighting trends, new openings, and techniques that can enhance efficiency and product quality. Group 1: Industry Trends - The opening of Hai Di Lao's bakery is noted, emphasizing its low-cost strategy to attract customers [24] - A significant number of bakeries, approximately 100,000, are closing down, while some profitable shops have adopted successful strategies [24] - The article mentions the popularity of certain types of bread among foreign tourists in China, indicating a shift in consumer preferences [24] Group 2: Baking Techniques - The article provides insights into the cold storage method for baking, which can enhance time management for bakers [24] - It discusses the use of yogurt in bread-making, revealing secrets to maintaining softness over several days [24] - Techniques for freezing baked goods are highlighted, suggesting that they can significantly improve efficiency and revenue [24] Group 3: Expert Insights - Interviews with industry veterans and competition winners provide valuable perspectives on the baking sector [25] - The article features a profile of a notable bakery, AMAM Dacotan, which is recognized for its innovative approach to baking [25]
2025中国乳制品行业简析报告
东京烘焙职业人· 2025-09-29 08:33
以下文章来源于MCR嘉世咨询 ,作者行业与企业研究部 产业链中,中游的乳品加工具备最强的议价能力和最高的价值,而上游奶源供应则面临利润挤压。目前,中国约10.5%的原料奶供应依赖进口大包粉补 充。在消费端,城乡人均消费量差距显著,农村居民的消费潜力尚待开发,为市场下沉提供了广阔空间。销售渠道仍以线下为主,占比达83%,但线上 渠道正逐步发力。 MCR嘉世咨询 . 专注于行业研究、企业研究、消费者研究 行业与企业研究部 梳理 & 撰写 & 编辑 中国乳制品行业正面临结构性调整,2024年销售额整体下滑3.1%,与快消品市场的普遍复苏形成对比。市场目前呈现伊利、蒙牛双寡头格局,两者合计 市场份额超过50%。从消费结构看,液体乳和奶粉是两大核心品类,分别占据44.0%和32.5%的消费份额。尽管市场规模预计将持续增长,但行业正努力 应对系统性的原奶产能过剩问题。 展望未来,行业机遇与挑战并存。餐饮、烘焙等B端市场对奶酪、黄油的需求增长,以及冷链物流的数智化升级为低温奶市场扩张提供了新机遇。然 而,行业也面临着饲料成本上涨、深加工技术瓶颈、乳制品"主粮"属性被削弱以及严重的产能过剩等多重挑战。 01. 乳制品行业:从 ...
新中式烘焙十年,为什么再没出下一个肉松小贝?
东京烘焙职业人· 2025-09-29 08:33
Core Viewpoint - The article discusses the evolution of the new Chinese baking industry over the past decade, highlighting the challenges in creating new "blockbuster" products like the "Meat Floss Little Cake" that once captivated the market. It emphasizes the need for a shift from short-lived trends to sustainable, long-term products that resonate with consumers' memories and experiences [5][38]. Group 1: Historical Context and Market Dynamics - The "Meat Floss Little Cake," developed by Bao Caisheng in 2004, became a nationwide sensation in 2014, marking a significant moment in the Chinese baking industry [3][4]. - This product represented a fusion of Chinese and Western flavors, breaking traditional boundaries and creating a new taste experience that appealed to consumers [6][11]. - The rapid expansion of bakery stores and the maturation of supply chain logistics in 2015 facilitated the widespread distribution of the "Meat Floss Little Cake," which was easy to standardize and replicate [8][9]. Group 2: Evolution of Product Categories - The new Chinese baking industry has undergone a transformation from "blockbuster" products to "evergreen" and "daily" products over the past decade [14]. - The "blockbuster phase" (2016-2018) was characterized by products that gained popularity through novelty and rapid social media sharing, such as salted egg yolk pastries and mochi [15]. - The "evergreen phase" saw products like egg yolk pastries become stable choices for consumers, focusing on long-term repeat purchases rather than short-term spikes in sales [17][20]. - The "daily phase" post-2020 integrated new Chinese baked goods into everyday consumer life, making them standard offerings in bakeries [22][23]. Group 3: Challenges and Market Saturation - The article notes that the market for new Chinese baked goods has become saturated, with the emergence of numerous similar products leading to intense competition and reduced profit margins [31][32]. - The rise of short video platforms has changed consumer behavior, making it difficult for any single product to achieve the same level of widespread attention as the "Meat Floss Little Cake" did in its heyday [26][29]. - Consumers are experiencing "taste fatigue," as the novelty of new flavors diminishes, leading to higher expectations for unique and memorable taste experiences [35][37]. Group 4: Future Directions - The industry must transition from a focus on one-time blockbusters to creating products that foster long-term consumer loyalty and repeat purchases [38]. - Emphasizing "scene economy" will be crucial, integrating baked goods into everyday life scenarios such as breakfast and celebrations to build consumer attachment [39]. - Establishing a "taste memory" rather than relying solely on trendy symbols will be essential for creating enduring products that resonate with consumers [42]. - A shift from "single product logic" to a "systematic logic" that combines product matrices and brand value is necessary for sustainable growth [44]. - Brands must develop self-sustaining cycles that focus on community engagement and long-term reputation rather than short-term viral marketing [45].
喜茶、上山喝茶都在推,这个“有毒”食材也能火?
东京烘焙职业人· 2025-09-28 08:33
以下文章来源于中国饮品快报 ,作者陆陆 中国饮品快报 . 新茶饮推动者 创意饮品带领茶饮产品回归本质? "小程序上售罄,连蹲两天才买到!""本以为是黑暗料理,喝到嘴居然被菌香惊到了!" 最近,喜茶邀请香港大厨黎子安限定推出"米其牛肝菌喜拉朵"刷屏社交平台。 这是一款以牛肝菌白酱、非遗松茸酱油、娟姗牛乳等物料再搭配云南碎银子普洱茶制成喜拉朵基底,顶部点缀了西班牙甜椒粉的特别产品。菌香、奶 香、茶香交织的独特风味,引起许多网友相继打卡并备受好评。 像之前爆火于网络的"见手青dirty",主要是在出品呈现上,运用螺旋藻粉与海蓝蛋白粉提供绿色和蓝色,与浓缩咖啡碰撞时,整杯饮品的颜色很像见手 青的颜色,但饮品本身不含见手青蘑菇。 喜茶"米其牛肝菌喜拉朵" 在茶饮领域,运用"菌子"元素的并非只有喜茶一家。从用蘑菇做""颜值包装",到真正实现"菌子入饮",其实茶饮界的"菌子热潮"早就悄悄玩出了几波花 样。0奶茶杯1里的 ■ "蘑菇进化史"—— 从"好看"到"真吃菌" 茶饮对菌子的偏爱,可不是突然兴起,而是一步步从"颜值党"变成"实力派"。 最开始,大家玩的是"蘑菇造型梗",几乎不往饮品里加真菌子,通常只在包装、出品上"擦边 ...
【书籍专题 · 面包大全】咖啡丹麦
东京烘焙职业人· 2025-09-28 08:33
本食谱选自《面包大全 》 咖啡丹麦 丹麦面团600克 馅料: 咖啡利口酒适量 咖啡粉50克 砂糖60克 表面装饰: 白巧克力酱适量 蛋液适量 制作过程: 1. 将丹麦面团擀压至0.4厘米厚,表面刷上 咖啡利口酒,均匀地撒上咖啡粉和砂糖。 材料: 2. 将面团卷成圆柱形。 3. 再切成5厘米长的面团。 5. 发酵好后,在表面刷上蛋液。 6. 放入烤箱,以上火210℃、下火200℃, 烘烤16分钟。 4. 放入纸托,以温度28℃、湿度75%,发 酵60分钟。 7. 出炉冷却后,挤上白巧克力酱即成。 比赛冠军: 蔡叶昭 | 龚鑫 | 林业强 | 于鹏 | 张政海 | 鲁胚枝 | 冯英杰 | 吕浩然 | 王记 | 周振山 | 田孝清 | 于鹏 | 李骏 飞 | 刘欣茹 | 武子靖 | 张佳辉 月度好文: 1、 海底捞面包开业了!个位数的性价比,要靠"穷鬼友好面包"再圈一波粉? 2、 144小时中国游,蜂拥而来的歪果仁最爱吃的面包竟然是这个... 3、 【独家专访】靠一只"黑麦小鸟圈",这家苏州面包店飞出了烘焙圈! 4、 10万家烘焙店闭店潮下,那些持续盈利的店铺做对了什么?我们走访了100位主理人 5 、 "脱氢乙酸 ...
一周上新!可言可颂 、ALDI奥乐齐、小白心里软...海内外新品资讯抢先看 | 全球职人情报站
东京烘焙职业人· 2025-09-28 08:33
Group 1 - The article highlights the latest trends and new product launches in the baking industry, showcasing various innovative baked goods from different brands [2][3][4][5][6][8] - Notable new products include the "Black Gold Matcha & Nut Napoleon Swiss Roll Cake" from ALDI and "Blueberry and Mulberry Multi-Grain Soft European Bread" from Xiaobai [16][18] - The article emphasizes the collaboration between brands, such as the partnership between Bawang Tea and Pop Mart in Southeast Asia, launching a new green grape milk tea [130] Group 2 - The article discusses the rise of supermarket baking and the competition among chain bakeries, indicating a shift in consumer preferences [153] - It mentions the challenges faced by the baking industry, including the closure of 100,000 bakeries and the strategies employed by successful shops to remain profitable [153] - The article also covers the introduction of new food safety standards by the National Health Commission, which may impact the baking industry [138] Group 3 - The article features various unique baked products, such as the "Scone with Glutinous Rice Cake" from Scoff Bake House and "Napoleon Roll Cake" from Napoleon Bakery, highlighting their distinct flavors and textures [139][141] - It notes the increasing popularity of health-conscious options, such as low-calorie teas and yogurt drinks, reflecting changing consumer demands [130][132] - The article concludes with insights from industry experts on baking techniques and innovations that can enhance efficiency and product quality [153]
【书籍专题 · 面包大全】坚果丹麦
东京烘焙职业人· 2025-09-27 08:32
Core Viewpoint - The article provides a detailed recipe for making a Danish pastry with almond cream and nut filling, highlighting the ingredients and step-by-step preparation process. Ingredient Summary - Danish dough requires 700 grams - Almond cream consists of 80 grams of butter, 80 grams of powdered sugar, 40 grams of egg, 100 grams of almond powder, and 20 grams of low-gluten flour [2] - Nut filling includes 50 grams of walnut, 30 grams of peanut, 20 grams of granulated sugar, and 30 grams of fresh cream [3] Preparation Process Summary - Roll the Danish dough to a thickness of 1 cm and cut out circles with a diameter of 10 cm [6] - Place the dough circles on a baking tray and let them ferment for 50 minutes at 28°C and 75% humidity [6] - Brush the surface with egg wash and create a small indentation in the center [9] - Pipe the almond cream into the indentation [10] - Add the nut filling on top [11] - Bake in the oven at 210°C for the top and 200°C for the bottom for 18 minutes [14]