Group 1 - The article discusses various types of yeast used in baking, highlighting their characteristics and applications [3][4][8][10][14][16]. - Fresh yeast is noted for its strong osmotic pressure resistance and high sucrose conversion enzyme activity, making it suitable for high-sugar doughs [3][10]. - Active dry yeast is described as having a similar function to fresh yeast but with a weaker effect, requiring pre-soaking in warm water before use [4][8]. - High-sugar yeast is recommended for doughs with sugar content exceeding 7%, while low-sugar yeast is suitable for products with less sugar [10][15][16]. - Low-sugar yeast utilizes maltose derived from starch as its primary nutrient source, making it effective in low-sugar environments [16][17]. Group 2 - The article emphasizes the importance of yeast selection based on sugar content in dough, which affects fermentation and product quality [10][15][16]. - It explains that high-sugar yeast accelerates the breakdown of sucrose, providing essential nutrients for yeast growth [14][15]. - The article also mentions the potential risks of improper storage temperatures for fresh yeast, which can lead to loss of activity and spoilage [3].

Core Viewpoint - The evolution of the baking industry has led to the emergence of numerous internet-famous (viral) products, characterized by extravagant ingredients and marketing strategies that create a sense of urgency among consumers [8][46][72]. Group 1: Historical Development - The baking industry began to gain prominence in mainland China in the 1980s, with simple offerings like honey cakes and small breads from family-run shops [11][12]. - The 1990s saw the rise of chain stores like Holiland, which introduced a wider variety of baked goods, although they lacked the unique appeal of viral products [14][15][16]. - The first notable viral brand, Uncle Che, opened in Shanghai in 2013, popularizing the cheese cake through fresh-baked sales and hunger marketing strategies [18][21]. Group 2: Viral Product Trends - The Garden Bakery's cheese bun became a viral sensation in 2015, driven by social media and celebrity endorsements, leading to a supply shortage and long queues [24][28]. - The "dirty bun" trend followed, characterized by its messy appearance and indulgent ingredients, appealing to consumers' desire for a satisfying experience [32][35]. - The success of Bao Shifu's meat floss cake, which gained popularity without celebrity endorsements, demonstrates the power of grassroots marketing and product innovation [37][39]. Group 3: Current Trends in Baking - The trend of "adding ingredients" has become prevalent, with products like croissants and macarons being filled with various flavors and textures to enhance appeal [46][49][55]. - The emergence of oversized products, such as the "cheese tart," captures consumer attention through visual impact and novelty [56][58]. - The integration of traditional Chinese ingredients into baked goods, such as mochi and purple rice, reflects a fusion of culinary cultures that resonates with modern consumers [60][64][65]. Group 4: Marketing and Consumer Engagement - The visual appeal of baked goods, enhanced by social media, plays a crucial role in attracting consumers, emphasizing the importance of color and presentation [72][73]. - Continuous innovation in ingredients, recipes, and design is essential for brands to differentiate themselves and maintain consumer interest [76][77].

Core Viewpoint - Kudi Coffee has successfully positioned its fruit coffee series as a must-have summer beverage, achieving significant sales growth and brand recognition among young consumers [4][5][15]. Group 1: Sales Performance - Kudi Coffee's fruit coffee series has sold over 300 million cups since the summer of 2024, establishing itself as a leading product in the coffee market [5]. - The sales momentum has surpassed last year's performance, where the "Summer Fruit Coffee Season" achieved 100 million cups in just three months [15]. Group 2: Consumer Engagement - Young consumers have embraced fruit coffee as a trendy lifestyle choice, often sharing their experiences on social media platforms like Xiaohongshu and Weibo [7][10]. - The high rate of repeat purchases indicates strong consumer loyalty and satisfaction with Kudi's products [22]. Group 3: Product Strategy - Kudi Coffee focuses on using popular fruits such as grapefruit, lemon, peach, and orange, which appeal to a broad audience and enhance the flavor profile of their coffee [19]. - The company emphasizes high-quality ingredients, sourcing fresh fruits directly from regions known for their produce, ensuring product quality and taste [23][30]. Group 4: Marketing and Brand Collaboration - Kudi's collaboration with popular IPs, such as the partnership with "Nezha 2," has been designed to be straightforward and consumer-friendly, enhancing brand appeal and driving sales [25]. - The marketing strategy fosters emotional connections with consumers, transforming products into symbols of self-reward among young people [26]. Group 5: Supply Chain and Cost Management - Kudi Coffee has invested heavily in its supply chain, establishing a global network that supports efficient production and cost management [30][33]. - The company operates Asia's largest single roasting factory in Anhui, capable of processing 75,000 tons of raw beans annually, supporting a daily demand of 10 million cups [30]. Group 6: Long-term Strategy - Kudi Coffee's approach combines product innovation, quality sourcing, and strategic marketing, positioning the brand for sustainable growth in the competitive coffee market [34]. - The company's long-term investments in supply chain resilience and quality control are seen as essential for maintaining competitive advantages and ensuring brand longevity [34].

在巴黎的蒙马特区，古老的风车、蜿蜒的小巷和悠久的历史交织成一幅迷人的画卷。而在这幅画卷的某个角落，隐藏着一家与众不同的面包店—— Boris Lumé Boulangerie。 这家由 法国烘焙师Boris与日本妻子Mihona 共同经营的面包店，自2013年开业以来，凭借其精致的法日融合甜点，迅速在当地居民和游客中赢得了 口碑。这是一家"非典型"法国甜品店，但是哪怕最追寻"法式经典"的人，也会被它的产品魅力折服，不愧是连周杰伦都来探过的甜品店！ 这家店主厨Boris Lumé出生于法国，在巴黎接受培训后，他与同样从事烘焙行业的日本妻子在东京生活了两年，曾师从东京的 Joël Robuchon 以及 巴黎的 Cyril Lignac 和法国M.O.F大师Frederic Lalos等人，他的产品创意风格介于街头甜品和高级甜品之间。 由于乡音难忘，他与妻子一起回到法国，在巴黎18区一栋历史老屋的一楼，开了这家以他们名字命名的烘焙店，正对着百年历史的 Moulin de la Galette，其显示门脸就已被列为历史建筑。 店铺对面的 Moulin de la Galette 走进店里，墙面是奶油蓝+白色瓷砖，水 ...

Core Viewpoint - The article highlights the significance of the newly released group standard "Technical Requirements for Clean Label Products" (T/CAS 1082—2025) by the China Standardization Association, emphasizing the role of Panpan Foods in leading the industry towards healthier food options and standardization efforts [1][3]. Group 1: Health Trends and Consumer Behavior - The ongoing "Healthy China" strategy has increased public awareness of food health, with a focus on natural ingredients and simple formulations, particularly among those managing their weight [2]. - Clean label products, characterized by clear labeling and minimal artificial additives, align with consumer demands for healthier diets and are becoming essential in daily life [2]. Group 2: Product Development and Standardization - Panpan Foods has actively responded to consumer demands for healthy food, achieving the first clean label product certification in China for its Indonesian shrimp meat slices by the end of 2024 [3]. - The certification focuses on natural ingredients, minimal use of additives, simple formulations, and avoidance of excessive processing, aligning with Panpan Foods' commitment to "green, healthy, nutritious, fashionable, convenient, and trustworthy" products [3]. - The company contributed its extensive practical experience and data to the development of the clean label standard, which addresses core requirements for food ingredients, additives, processing, and labeling [3]. Group 3: Future Industry Leadership - Panpan Foods aims to leverage clean labels to drive growth in the health food sector, continuing its commitment to quality and innovation [4]. - The company plans to introduce more innovative products that meet consumer needs and share its successful experiences and technological advancements with other food enterprises to promote the development of the clean label industry [4].

本干货摘选自 《法式西点材料学》 复合味是以五味为基础, 按照一定的规律配合而成, 比如同味强 化、味掩盖、味干涉、味派生等。 同味强化可简单解释为一种主味与一种辅味按照一定的比例混 合,效果会比单一主味产生的更具影响力。曾有实验证明,在 100mL的水中加入15q的糖,再加入17mg的盐,会让人感到甜味 更加明显。 酸味是一种化学味感,其强度高低可用化学中的pH值来简单表 述。 苦味是人体味觉中较为敏感的一种,单纯的苦味会给人带来不 愉快的感觉,但是与其他基本味进行复合,可起到很明显的加强 或延长余味的作用。 甜味是指以蔗糖为主的糖类所具有的味道, 其所带来的强度和 感觉因糖的品种不同而有很大差异。 鲜味是一种较复杂的味觉感受,主要是食物中的谷氨酸、核苷 酸等综合作用下的复合味觉。 咸味是最为重要的调味基础, 盐作为咸味的重要体现者, 也是人 体必不可少的营养素。 月度好文： 烘焙职人专访： 行业前辈： 史见孟 | 庄鸿铭 | 吴武宪 | 林育玮 | 林永志 曹继桐 | 干文华 | 黎国雄 | 陈聪敏 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 ...

Core Viewpoint - The article discusses the rising trend of "medicinal food" bread among young consumers, highlighting how traditional Chinese medicine brands are modernizing their offerings to appeal to a younger audience [4][5][25]. Group 1: Market Trends - By 2025, traditional Chinese medicine institutions and century-old pharmacies are expected to officially enter the market with medicinal food bread, creating a buzz on social media [4]. - The trend of "medicinal food" is not new; it gained traction in 2023 with independent bakeries experimenting with herbal ingredients [7]. - The entry of established medical institutions has increased consumer trust in these products, shifting perceptions about health supplements being primarily for the elderly [7][12]. Group 2: Consumer Behavior - Young consumers are more interested in the emotional value of these products rather than their actual health benefits [13][21]. - The concept of "medicinal food" resonates with young people as a lifestyle choice, providing a sense of self-care in a fast-paced environment [16][21]. - The presence of familiar herbal ingredients on packaging serves as a psychological affirmation of their health-conscious choices [20][23]. Group 3: Brand Strategy - The popularity of "medicinal food bread" represents an attempt by traditional brands to modernize their image and connect with younger consumers [25][29]. - Brands are encouraged to communicate their stories and health philosophies through these products, rather than making direct health claims [29][30]. - The challenge for brands lies in balancing the medicinal aspects with the sensory enjoyment of food, avoiding overly complex or unappealing flavors [32][35]. Group 4: Cultural Significance - The trend reflects a broader cultural shift where "health" is no longer seen as a burdensome obligation but as a relaxed and comforting lifestyle choice [40][41]. - "Medicinal food bread" serves as a modern interpretation of traditional Eastern wellness practices, integrating them into daily life [38].

本干货摘选自 《烘焙门店热销面包与蛋糕》 再接着继续搅拌,面团会失去弹力,呈现湿润的表面,并且非常 的粘。拉展开面团时面团完全没有抵抗力,薄且流动般地向下 摊流。因而被称为过度搅拌阶段。但用较好的面粉制作吐司类 面包时, 略微的过度搅拌, 可以在后期利用较长时间的中间发酵 来弥补。过度搅拌阶段的初期面团,能烘烤出内部颜色偏白目气 泡孔洞细小的面包。 这个阶段的面团会出现暗沉,完全失去弹力,明显地粘着。这个不 单单是搅拌造成的除了物理的损伤之外, 酵素的破坏也很大。这 个阶段已经无法进行面团的扩展了。 何为最适度的搅拌 既然有最适度的搅拌状态,那么也会有搅拌不足和搅拌过度的 状态。 若是把最适度的搅拌状态想成绝对状态那就是非常严重的错误 了,它因成品、制作方法而有所不同能烘焙出最美味、优质的面 包的搅拌状态就是最适度的搅拌。所谓最优质不仅是指气泡, 气孔均匀、若是能借由讨度搅拌可以显示这个特点 对面包而言 那就是最适度的阶段了吗?无论如何, 没有试着操和、烘烤面包 是没办法真实理解这个过程的, 但在某个程度上, 可以通过想象 来思考面包成品、制作方法、原料, 特别是面粉性质等。 最适度的搅拌如前所述,面包会因类 ...

Core Viewpoint - The "Shan Ye" dining model is rapidly reshaping consumer experiences in the restaurant industry, with a focus on integrating natural elements and local ingredients into various dining formats [4][60]. Group 1: Popularity and Expansion of "Shan Ye" Dining - "Shan Ye" hotpot has gained immense popularity, leading to a surge in the number of chain restaurants expanding their locations [4][5]. - The "Shan Ye + Hotpot" model has become a trending format, with significant social media engagement, including over 100,000 posts on Xiaohongshu and over 100 million views on Douyin [6][7]. - Other dining formats, such as "Shan Ye" barbecue and small hotpot, are also emerging, attracting younger consumers with unique flavors and experiences [9][19]. Group 2: Characteristics of "Shan Ye" Dining - The "Shan Ye" dining brands often incorporate natural elements like mountains, stones, and trees into their decor, creating an immersive dining environment [11][41]. - The product offerings emphasize local ingredients, such as wild vegetables and mushrooms, aligning with the "nature's transporter" concept [42]. - Many brands adopt a self-service or semi-self-service model, with average customer spending ranging from 30 to 80 yuan, making dining more accessible [56][58]. Group 3: Market Trends and Innovations - The rise of "Shan Ye" dining reflects a broader trend of integrating traditional dining concepts with innovative models, creating new pathways for growth in the restaurant sector [62]. - The "Shan Ye" model serves as an emotional refuge for consumers, allowing them to escape urban life and connect with nature [63]. - Various dining formats are evolving, such as rotating hotpot and self-service breakfast, which cater to the demand for convenience and unique experiences [70][76]. Group 4: Future Directions - Brands must go beyond superficial visual elements and genuinely engage with the outdoor spirit to resonate with consumers seeking authenticity [84]. - The essence of the "Shan Ye" model lies in addressing consumer fatigue with artificial experiences, emphasizing a sincere dialogue with nature [84].

小皇椰 本食谱摘选自 《亚洲咖啡西点》 椰子奶油 白巧克力-90 吉利丁片-5 吉利丁片-5 淡奶油 A-170 淡奶油 B-170 椰丝-90 制作步骤 准备:将吉利丁片用 25 克冷水浸泡变软。 1.将淡奶油 A 加热煮开, 离火, 加入泡软的吉利丁片, 拌匀。 2.冲入白巧克力中,用余温使其化开,用手持料理棒进行均质。 3.加入淡奶油 B, 用手持料理棒进行均质。 4.加入椰子果蓉, 均质均匀。 5.最后加入椰丝,拌匀。 椰子夹心 新鲜椰子汁-180 NH 果胶-0.6 椰子酒-10 制作步骤 3.放入冰箱中,冷冻一夜。冻硬后取出,将平口处切平。 1.将细砂糖和 NH 果胶混合, 拌匀。 2.将椰子汁煮至温热, 加入"步骤 1", 快速拌匀, 煮开。 3.加入新鲜椰肉和椰子酒,拌匀,注入模具中,冷冻成型。 淋面 黑巧克力-150 - 可可脂-150 制作步骤 1.将所有原料混合, 隔水化开, 拌匀。 组装 1.在模具内注入椰子奶油至八分满,用抹刀带起至铺满整个内壁。 2.在中心位置放入冷冻成型的椰子夹心,椰子夹心表面与模具口平行。 4.将甜品倒扣,淋上淋面,室温结晶凝固。 5.待表面凝固后,用钢丝刷将表 ...