Core Viewpoint - The article provides a detailed recipe for making Honey Grapefruit Tea Toast, highlighting the ingredients and step-by-step preparation process [2][3]. Ingredients Summary - Sweet dough: 900 grams [3] - Filling: - Honey grapefruit tea: 200 grams [3] - Egg wash: appropriate amount [3] - Candied orange peel: appropriate amount [3] - Mexican sauce: appropriate amount [3] Preparation Process Summary - Step 1: Divide the fermented dough into pieces of 450 grams each, roll them into balls, and let them rest for 20 minutes [5]. - Step 2: Roll out the dough [8]. - Step 3: Spread honey grapefruit tea evenly on the surface of the dough [9][12]. - Step 4: Fold the dough from both sides [13]. - Step 5: Fold in the opposite direction [14]. - Step 6: Roll the dough into a flower shape [19]. - Step 7: Place in a 450-gram toast mold and ferment at 30°C and 75% humidity for 60 minutes [20]. - Step 8: After fermentation, brush the surface with egg wash and sprinkle with orange peel [21]. - Step 9: Squeeze Mexican sauce on top [25]. - Step 10: Bake in the oven at 170°C for the upper heat and 210°C for the lower heat for 25 minutes [26].

Core Viewpoint - The article highlights the entrepreneurial journey of Dong Shuyuan, co-founder of "Xin Yi Copper Cake," emphasizing the importance of product specialization and brand standardization in the bakery industry. Group 1: Entrepreneurial Journey - Dong Shuyuan sold his rising bakery brand to start anew in Shanghai, focusing on a single product, the copper cake, which has now expanded to 82 stores nationwide [2][4]. - The initial experience of running a full-category bakery led to the realization of its limitations in scalability and standardization [5][24]. Group 2: Product Development and Innovation - The copper cake is positioned as a versatile product that can fit various meal occasions, with a focus on local seasonal ingredients for fillings [7][8]. - The development of fillings follows a principle of one-third innovation, one-third classic replication, and one-third experimental flavors, ensuring a balance between novelty and customer familiarity [16][17]. Group 3: Business Model and Strategy - The brand underwent a significant transformation after a period of rapid expansion, shifting to a model focused on high efficiency and low-cost franchising [24][30]. - The company emphasizes the importance of maintaining product quality and customer experience, with strict criteria for franchise partners to ensure operational stability [30][32]. Group 4: Market Positioning and Trends - The brand's high repurchase rate is attributed to its redefined positioning of copper cake as a meal alternative rather than just a dessert, aligning with current market trends [21][36]. - The company plans to innovate further by launching flagship stores and expanding filling types while maintaining a clear narrative about its product offerings [36][38].

Group 1 - The article discusses a recipe for making bread, highlighting the ingredients and their specific measurements [2][3] - The preparation process includes mixing dry and wet ingredients, allowing the dough to rise, and shaping it with fillings [5][6][12] - The baking instructions specify the temperature and time required for optimal results [22][25] Group 2 - The article features various topics related to the baking industry, including the opening of new bakeries and trends in consumer preferences [27] - It mentions the challenges faced by bakeries, such as closures, and what successful shops are doing to remain profitable [27] - The article also touches on innovative baking techniques and ingredients that are gaining popularity among bakers [28]

Core Viewpoint - The Chinese dairy industry is undergoing a significant strategic transformation, shifting from a "scale expansion" model reliant on market penetration and capacity expansion to a "value enhancement" model focused on technological innovation, product differentiation, and value chain extension [5][6]. Group 1: Market Dynamics - The B-end dairy market is emerging as a new growth point, attracting major players like Mengniu and Yili, as the C-end market becomes saturated and competition intensifies [6][9]. - The total scale of the B-end dairy market has expanded to a trillion-level, driven by the rapid rise of coffee, baking, and tea industries, which have a growing demand for dairy products [9][12]. - The coffee market alone is projected to see a sales volume of 3.3 billion cups in 2023, with a growth rate of 37.5%, expected to reach 5 billion cups by 2025 [9][12]. Group 2: Domestic Market Trends - The domestic B-end market, particularly for high-end products like cream and cheese, has been dominated by international brands, with a domestic replacement rate of less than 30% [13][15]. - Domestic dairy companies are making strides in technology and production processes, which is breaking the previous dominance of foreign brands [13][15]. - The average price of fresh milk in major producing provinces has decreased, providing a cost advantage for domestic dairy companies in the B-end market [16]. Group 3: Competitive Strategies - Major dairy companies are rapidly expanding their B-end business through partnerships with restaurant chains and other strategies [20][21]. - Mengniu has launched a professional catering brand and focused on specific product lines to meet diverse professional needs [21][23]. - Yili has established a professional dairy application innovation center and expanded its B2B platform to enhance its B-end market presence [23][24]. Group 4: Challenges and Opportunities - The B-end market offers stable customer bases and large order volumes, which can lead to lower production costs and more direct market insights for dairy companies [27]. - However, competition in the B-end market is distinct from the C-end, focusing on product specialization, customization, and supply chain efficiency [29][30]. - Barriers to entry, such as technology, scale, and brand reputation, make it challenging for new entrants to compete effectively in the B-end market [32].

Group 1 - The article highlights the latest and most valuable new products and brand information in the baking industry, providing insights into various baked goods and innovations [2][3][4][5][6][8]. - Several brands are featured, including DINGDONG, Ole, Costco, and others, showcasing a variety of products such as cakes, pastries, and bread [2][3][4][5][6][8]. Group 2 - Specific products mentioned include the "Coconut Mango Swiss Roll" and "Milk Protein Triangle Cake" from DINGDONG, which emphasize tropical flavors and health-conscious ingredients [9][12]. - Ole's "Blueberry Caramel Cloud Bun" is noted for its fluffy texture achieved through 48 hours of low-temperature fermentation [12]. - Costco offers two types of Swiss rolls, highlighting a combination of black sugar and glutinous rice flavors [14]. Group 3 - The article also discusses various seasonal and limited-edition products, such as the "Qixi Festival Limited Cake" from Holiland, which targets festive occasions [4]. - Joybake's "Explosive Cheese Sausage Corn Ciabatta" combines cheese and corn for a unique flavor profile, appealing to consumers looking for indulgent snacks [26]. - The "Lemon Angel Cake" from Jinyuanlang is described as refreshing and not overly sweet, catering to those who prefer lighter desserts [28]. Group 4 - The article mentions collaborations and marketing strategies, such as Kudi Coffee announcing Yang Mi as its global brand ambassador, enhancing brand visibility [121]. - Hema has launched a new line of low-GI products, indicating a trend towards healthier eating options in the market [123]. - Starbucks has partnered with fragment design to introduce a new beverage, showcasing innovation in product offerings [124].

Core Viewpoint - The beverage industry is innovating by integrating baked goods, particularly egg tarts, into their product offerings, enhancing customer engagement and increasing sales potential [20][22][34]. Group 1: Egg Tart Innovations - Beverage stores are creatively using tea-making techniques to produce egg tarts, with brands like Heytea introducing flavors such as taro mud and brown sugar [8][15]. - The average price of these egg tarts is around 30 yuan, which, while not cheap, attracts consumers due to unique flavors and appealing presentations [15][20]. - The trend of egg tarts is gaining traction, with various brands like Lele Tea and Grandpa's Tea launching their own versions, including innovative designs like "box tarts" and "giant tarts" [19][20]. Group 2: Expanding Product Lines - Beverage brands are diversifying their offerings by introducing low-cost baked goods, such as freshly baked bread priced under 10 yuan, to attract customers and increase foot traffic [24][26]. - New store formats, like Nayuki Green, are focusing on fresh and healthy ingredients, aiming to capture a broader market by offering tea, baked goods, and light meals [27][29]. - The introduction of Chinese-style snacks, such as baked buns paired with coffee, is appealing to local tastes and enhancing customer interest [31][33]. Group 3: Market Strategy - The integration of baked goods into beverage menus is seen as a strategic move to combat price competition in the beverage market, allowing stores to maintain profitability [34][35]. - The emphasis on freshly made products rather than factory-produced items is intended to create a unique selling proposition and strengthen brand loyalty [35].

Core Viewpoint - The article discusses the process of making French mushroom bread, detailing the ingredients and step-by-step instructions for preparation and baking. Group 1: Ingredients and Preparation - The main ingredients include 500 grams of high-gluten flour, 10 grams of salt, 10 grams of honey, 225 grams of whole wheat natural leaven, and 230 grams of water [2] - The preparation process starts by mixing all ingredients in a mixer until the dough is smooth and elastic, followed by a 40-minute fermentation [5] Group 2: Dough Handling - After the initial fermentation, the dough is flipped to increase elasticity, with this process repeated every 40 minutes for a total of three times [6] - The dough is allowed to rise until it reaches 1.5 times its original volume [7] Group 3: Shaping and Final Fermentation - The dough is divided into pieces weighing 100 grams and 20 grams, rolled into balls, and allowed to rest for 30 minutes [9] - The 100-gram pieces are rolled into balls, while the 20-gram pieces are rolled out into circles [10][11] - The rolled-out circle is placed on top of the 100-gram dough, and a hole is made in the center [16][17] Group 4: Baking Process - The dough undergoes a final fermentation at 28°C and 75% humidity for 60 minutes [18] - After fermentation, low-gluten flour is sifted on the surface of the dough before baking [22] - The bread is baked in an oven at 220°C for the top and 200°C for the bottom, with steam, for 30 minutes [23]

东京烘焙职业人为方便大家及时了解行业内的最新动态，包括：供应商产品资讯、服务商动向、教培动态、行业及周边行业活动、相关赛事进 程等，特开设周六行业资讯分享特别板块，定期为大家更新上述相关内容，帮助大家快速了解行业一手信息。 我们探寻烘焙行业更多不同细分领域的元素，只为更好地推动烘焙行业的发展。 活动报名 烘焙设备 烘焙原材料 1、德国工业烘焙本土化实践与营养强化 创新峰会活动报名 2、 前进东盟·冠军demo全球巡演泰国站报名 3、 东盟焙烤行业城市研讨会-印尼雅加达站活动报名！ 1、金城制冷冷藏面包展示柜现烤现卖，新鲜直达的黄金解决方案 2、 韩焙科技| BRESSO韩式AIR烤炉——让出品更稳定、利润更高 3、 三能【SN7011手工花嘴-80粒装】 4、新麦【打蛋机】 5、瑞士龙都【 5000新一代电脑压面机 】 6、辰品食品机械【 全自动恰巴塔生产线 】 7、红菱烘焙【 和面机 】 8、 德米菲 【WH-300型桌面填充机】 9、 银都 【万能蒸烤箱】 1、嘉吉【焙芙®黄油】 2、 科麦【 L-阿拉伯糖蔗糖调味糖浆 】 3、中焙蛋挞【黑金玉米挞】 4、斯顿【 德之焙改良剂产品系列 】 5、雀巢【 奇巧 ...

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在东京八王子南大泽，有一家不起眼的面包店「Cicoute Bakery」的门口，总是提前排起队伍。空 气中弥漫着欧包刚出炉的香气，但吸引人排队的不只是味道——而是那种能让人记住的温暖。 店里的面包，从小麦田到餐桌，都能找到故事：田里吹过的风、农家脸上的笑、四季更迭的颜色， 还有主厨北村千里二十多年不变的坚持。 再此之前，和众多日本普通人一样，喜欢吃甜面包和高油高糖的面包，她常常会感觉对于胃和身体 负担过重。这让她开始怀疑："面包真的对身体好吗？" 主厨北村千里 大学毕业后，北村原本打算做影像创作，甚至去读了8毫米电影的学校。但在当时的就业低谷期，找 工作困难，而摄影行业的谋生之路更是遥不可及。 那时，她在电视节目《料理之铁人》兼职，有一次活动上，一个超大的法棍摆在展台上，带来意想 不到的冲击—— "我被它的气势震慑住了，心想，面包太厉害了吧！那一刻我就想，要不我去试试做面包。" 之后她马上就去应聘了"Afternoon Tea Room"的烘焙部。第一次进入面包的世界，她就彻底沉迷。 "每天都能吃到最爱的面包，这本身就太幸福了。看着面团在烤箱里膨胀、上色，我每天都被感动得 不行。整个人像被彻底染上了——太厉害 ...