本食谱摘选自 《面包大全》 | | | 制作更存 1 将咸面团幹成圆饼。 2 再卷成圆柱形。 € 然后挂成长条形。 4 将长条两头接口接紧。 5 再用手搓压紧接口。 6 放入长形纸托。 8 发酵好后,在表面刷上蛋液, 放上香肠芥末馅。 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 | 王记 | 周振山 | 田孝清 | 于鹏 | 李骏飞 | 刘欣茹 | 武子靖 | 张佳辉 9 放入烤箱,以上火200℃、下 火190℃, 烘烤15分钟。 7 放入烤盘,以温度30℃、湿 度75%, 发酵40分钟。 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 ...

Core Viewpoint - Häagen-Dazs, once regarded as the "Hermès of ice cream," is facing unprecedented challenges in the Chinese market, including store closures and declining sales [8][12]. Group 1: Company Performance - Häagen-Dazs' parent company, General Mills, is reportedly considering selling its ice cream stores in China for several hundred million dollars, although negotiations are still in the early stages [9][10]. - As of June 2025, Häagen-Dazs has reduced its store count in mainland China to around 250, nearly halving from over 400 at its peak [12]. - In the third quarter of fiscal year 2025, General Mills reported net sales of $4.842 billion, a 5% year-over-year decline, with a 3% drop in the Chinese market [13][15]. Group 2: Market Dynamics - The Chinese ice cream market has seen a significant shift, with local brands gaining popularity due to better alignment with consumer tastes and competitive pricing [22][24]. - DQ, a competitor, has rapidly expanded its presence in China, increasing its store count by nearly 800 since 2020, reaching 1,721 stores by April 2025 [21]. - The overall ice cream market in China is projected to reach a scale of 1,835 billion yuan by 2024, with Gelato brands experiencing particularly strong growth [24]. Group 3: Consumer Sentiment and Brand Positioning - Consumers have expressed dissatisfaction with Häagen-Dazs' pricing strategy, noting significant price differences between domestic and international markets, which has diminished its premium brand image [46][52]. - The brand has attempted to innovate by introducing new flavors and products, but it struggles to keep pace with the rapid innovation of domestic competitors [49]. - Social media discussions reflect a shift in consumer preferences, with many opting for local brands that offer better value for money [12][40].

Core Viewpoint - The article discusses the differences between artificial and natural flavors, emphasizing the chemical processes involved in creating artificial flavors and the implications for the food industry [2][11]. Group 1: Production of Artificial Flavors - Artificial flavors are created in laboratories through chemical analysis and experimentation, primarily using esters and their derivatives as sources [3][4]. - Technicians identify the natural compounds responsible for the flavor in fruits and replicate them in the lab, such as synthesizing lemon flavor from lemon aldehyde [5][6]. - The choice of raw materials for producing these compounds often depends on profitability, with options including petroleum or pulp [7]. Group 2: Characteristics of Flavors - Natural aromas are typically subtle and pleasant, contrasting with the more volatile synthetic mixtures that activate both smell and taste [8][9]. - Artificial flavors aim to closely mimic the taste and aroma of real fruits, often compensating for the lack of authenticity [10]. Group 3: Economic Considerations - The production of artificial flavors is primarily driven by cost, as these chemical substitutes are significantly cheaper than natural flavors [11][12]. - Food manufacturers focus on providing similar or superior taste and aroma at the lowest possible cost, often disregarding the authenticity of the ingredients [12].

Core Viewpoint - The article highlights the journey and philosophy of Pain Chaud, a French bakery in Shanghai, emphasizing its unique approach to blending traditional French baking techniques with local flavors to cater to a diverse customer base [3][5][60]. Group 1: Company Background - Pain Chaud started in 2013 with its first store on Yongkang Road and has since expanded to 9 locations, becoming a benchmark for French bread in Shanghai [9][5]. - The bakery initially attracted a predominantly foreign clientele, with 70% of customers being foreigners at its inception [13]. Group 2: Founder’s Journey - The co-founder, Master Yu, has over 20 years of experience in baking, having trained under renowned French chefs, which laid the foundation for his expertise in French bread and pastries [8][6]. - The decision to open a French bakery was driven by a market gap in Shanghai, where demand for French bread was high but competition was low at the time [8][14]. Group 3: Product Philosophy - Pain Chaud focuses on using high-quality ingredients, including self-cultivated sourdough and imported French flour, to maintain authenticity in its products [14][47]. - The bakery has adapted its product line to include local flavors while preserving traditional French techniques, creating a unique blend that appeals to both local and foreign customers [18][27]. Group 4: Market Adaptation - The COVID-19 pandemic shifted customer demographics and preferences, prompting Pain Chaud to consider localizing some of its offerings while maintaining its French roots [17][21]. - The bakery aims to find a balance between traditional French baking and local tastes, incorporating ingredients like Yunnan mushrooms and pumpkin into its products [27][54]. Group 5: Future Plans - Pain Chaud plans to explore smaller, more refined store models to reduce operational pressures while maintaining product quality [50][51]. - The company is committed to developing a unique "Chinese bread language" by utilizing local ingredients and flavors in its offerings [55].

Core Viewpoint - The article discusses the evolving landscape of the baking industry, highlighting innovative techniques and successful business strategies that have emerged amidst challenges faced by many bakeries. Group 1: Industry Trends - The article mentions a significant trend of bakery closures, with 100,000 bakeries shutting down, while some continue to thrive by adopting effective business practices [22]. - It highlights the popularity of certain types of bread among international tourists in China, indicating a shift in consumer preferences [22]. - The article emphasizes the importance of ingredient transparency and competition in the baking sector following the discontinuation of "sodium dehydroacetate" [22]. Group 2: Techniques and Innovations - The article discusses the overnight refrigeration method, which bakers find both beneficial and challenging, providing insights into achieving time efficiency [22]. - It introduces the concept of frozen baking technology, which can significantly enhance efficiency and revenue for bakeries [22]. - The use of yogurt in bread-making is highlighted, showcasing its ability to maintain softness in bread for extended periods, which is a secret favored by bakers [22].

Core Viewpoint - Ciabatta has emerged as a top favorite among young consumers, ranking among the top three bread types alongside bagels and king cakes, despite its unconventional appearance and texture [1][4]. Group 1: Market Position and Consumer Preferences - Ciabatta represents a successful case of "dislocated competition," having been created in 1982 by Italian bakers to counter the dominance of baguettes in Italy [6]. - The bread's simple ingredients—flour, yeast, water, salt, and 3% to 5% olive oil—allow it to appeal to health-conscious consumers, aligning with the trend towards minimalist diets [7]. - Its high moisture content results in a soft, chewy texture that contrasts with traditional European breads, making it more appealing to Asian palates [9][10]. Group 2: Trends in Bread Consumption - The trend of bread transitioning from a "snack" to a "staple" food is evident, with ciabatta fitting perfectly into this shift due to its convenience for eating and versatility in various culinary applications [12]. - Ciabatta's unique structure makes it ideal for holding fillings, enhancing its suitability for sandwiches and other meal formats [12][13]. - The bread's low flavor interference allows it to pair well with a variety of ingredients, making it a versatile choice for both high-end dining and street food [14]. Group 3: Production and Quality - The production process of ciabatta is friendly to both artisanal and industrial methods, allowing for longer shelf life and ease of transport [13]. - The choice of flour is critical, with CDC flour having a protein content of 11.3%, which provides the necessary gluten structure to support the high hydration levels typical of ciabatta [19]. - The quality of the flour significantly influences the final product's flavor, with CDC flour offering a clean wheat aroma and rich taste, essential for this minimalist bread [21]. Group 4: Innovation and Market Evolution - Ciabatta is driving a wave of innovation in the Chinese baking market, with creative combinations such as sour soup beef ciabatta and spicy beef ciabatta emerging [38]. - The introduction of frozen ciabatta dough and pre-baked retail options is expanding its availability, making it a more everyday product [40]. - As a result, ciabatta is becoming a signature product for many mid-to-high-end baking brands, emphasizing ingredient quality and brand differentiation [42].

Group 1 - The opening of Haidilao's bakery is expected to attract a new wave of customers with its competitive pricing strategy [24] - A significant trend is observed with foreign tourists favoring a specific type of bread during their 144-hour stay in China [24] - An exclusive interview reveals how a bakery in Suzhou gained popularity through a unique product, the "rye little bird" [24] Group 2 - The closure of 100,000 bakeries has raised questions about what successful shops are doing right to remain profitable [24] - The competition regarding ingredient labels is intensifying following the discontinuation of sodium dehydroacetate [24] - A comprehensive analysis of the overnight refrigeration method highlights its advantages for bakers seeking time efficiency [24] Group 3 - Mastering frozen baking techniques can significantly enhance efficiency and revenue for bakeries [24] - The secret behind the softness of yogurt toast after three days is revealed, showcasing why bakers prefer using yogurt [24] - Insights from Lin Yuwei on maintaining the softness of toast for four days provide valuable tips for bakers [24] Group 4 - A report on the phenomenon of the Japanese bakery AMAM Dacotan introduces a genius "culinary artist" who is pioneering a new baking path [24]

Core Viewpoint - The competition between Sam's Club and Hema is characterized by a dual strategy of "high-end confrontation + down-market harvesting," reshaping the retail landscape in China through innovative business models focused on consumer needs and behaviors [3][4]. Group 1: Down-Market as a New Battleground - The down-market refers to the market in third-tier cities, counties, and rural areas, which constitutes the largest part of China's consumer market. The "billion-county" phenomenon is expanding, indicating strong consumer demand for high-quality products [5][6]. - Sam's Club has successfully entered the down-market, with its first store in a county-level city achieving record sales on opening day, demonstrating the strong purchasing power of consumers in these areas [5]. - Hema has also made significant strides, with 30% of its new stores in 2024 located in third-tier and county-level cities, achieving impressive sales figures that surpass some first-tier city stores [6][8]. Group 2: Motivations for Down-Market Expansion - The retreat of traditional retailers has created a market vacuum that new giants like Hema and Sam's Club are eager to fill, as evidenced by the closure of over 200 stores by Yonghui Supermarket in 2024 [8]. - Consumer upgrading trends are evident in down-markets, with Hema's new store in Xuzhou achieving sales of 45 million yuan in its first month, challenging the notion that down-market consumers lack purchasing power [8]. - Both companies are driven by internal growth needs, with Hema finally achieving profitability in 2024 and Sam's Club aiming to maintain growth momentum after surpassing 100 billion yuan in sales [8][9]. Group 3: Similarities and Differences in Strategies - Both Sam's Club and Hema emphasize product quality, leveraging their respective supply chains to offer high-quality goods to consumers [12]. - Sam's Club relies on a strong global procurement network, while Hema focuses on local supply chains and digital operations to meet local market demands [9][10]. - Hema employs a multi-format strategy, with Hema Fresh targeting high-consumption groups and Hema NB discount stores catering to price-sensitive consumers [11][12]. Group 4: Insights for the Industry - Retailers should conduct thorough market research to accurately identify target consumer groups in down-markets, tailoring their offerings accordingly [14]. - Optimizing supply chains is crucial, with lessons to be learned from Hema's local supply chain strategies and Sam's global sourcing practices [14][15]. - Emphasizing digital operations can enhance inventory management and improve consumer experience, as demonstrated by Hema's success in this area [15].

大概从2 0 1 3年起，日本掀起了一阵生吐司狂潮。生吐司皮薄有韧劲，内芯软糯，极其水润Q弹，口感绵密柔软，味道则是微妙的甜，麦香清甜， 非常适合亚洲人的口味。 「嵜SAKIMOTO BAKERY」 就是 日本生吐司面包店的代表之一，也是最早主打"生"概念的高端品牌，凭着各种风味的吐司，其分店在全球 已超5 0家。 未来的烘焙赛道一定会跑出单一品类的专门店。在这一方，日本市场较为成熟，市场品类已经趋于细分化、品牌化。 吐司是一个比较日常的食物，随着生吐司的出现，吐司消费场景从买回家当主食，延展到了作为伴手礼带去朋友家一起分享。 如今，吐司品类的 商品属性变化 和 单品价格提升 给面包品类的扩充方向带来了更多可能性。 「嵜SAKIMOTO BAKERY」 诞生于2 0 1 7年，是高级面包专卖店，也是大阪人气生吐司品牌。创始人是日本甜点工匠达人、知名芝士塔品牌 PABLO的社长。 作为日本人气烘焙品牌，「嵜SAKIMOTO BAKERY」强调"手工的温暖"。 主打的生吐司有两种，一种是采用 汤种法制作， 不添加鸡蛋和牛奶的" 极美天然吐司 "；因为社长女儿的过敏体质，无法吃外面的面包，「嵜 SAKIMOTO B ...

Core Viewpoint - The baking industry in China is experiencing a significant downturn, with many once-popular brands rapidly closing stores and facing financial difficulties, indicating a shift from a booming market to a challenging environment [5][10][12]. Industry Overview - The baking market size is still growing, with a projected increase of 5.2% in 2024, reaching 110.5 billion yuan [17]. - In 2024, there were 103,000 new baking stores opened, but 95,000 closed, resulting in a net increase of only 8,000 stores [11]. Brand Performance - Notable brands like Huanniu Cake House and Qingdao Royal Meifu have closed multiple locations, reflecting a broader trend of closures among previously successful brands [4][8]. - The "bread first stock" Taoli Bread saw its revenue growth decline from 6.24% to -9.93% over four years, with net profit shrinking by 31.58% [13]. - Yuan Zu Co. reported a nearly 13% decline in revenue and a nearly 10% drop in net profit in 2024 [15]. Market Dynamics - The rapid expansion of baking brands led to oversaturation and increased competition, resulting in price wars and reduced profit margins, with gross margins dropping to 5%-10% [18]. - The industry faces challenges such as high raw material and labor costs, significant rental pressures, and frequent quality control issues [18]. Consumer Behavior - Consumer preferences are evolving, with a focus on taste (44.3%), freshness (43.2%), and nutrition (39.6%) being the top factors influencing purchasing decisions [25]. - The rise of tea beverage giants and supermarkets entering the baking space poses additional competition for traditional baking brands [20]. Future Outlook - The industry is undergoing a significant restructuring, with established brands struggling while new entrants like UH Youhe and One Bagel are attempting to differentiate themselves through quality and health-focused offerings [25][26]. - Successful navigation of the next five years will depend on product innovation, quality control, and strategic expansion [26].