Core Viewpoint - The article emphasizes the significance of cheese in baking, highlighting its role in enhancing flavor, texture, and aroma in various baked goods. It presents a curated list of the top 30 cheeses globally to inspire bakers in product innovation and value addition [1]. Summary by Sections Cheese Types and Characteristics - Parmigiano Reggiano is recognized as one of the world's top cheeses, made from semi-skimmed raw cow's milk, with a hard texture and a flavor profile ranging from nutty to slightly spicy depending on aging [3]. - Graviera Naxou, produced on Naxos Island, is a hard cheese made from pasteurized cow's milk, with a maximum moisture content of 38% and a fat content of at least 40%, offering a refreshing taste and delicate aroma [6]. - Canestrato di Moliterno is a hard Italian cheese made from whole goat and sheep milk, with a flavor that varies with aging, available in three categories based on maturation time [8]. - Burrata cheese, originating from Italy, is a handmade cheese with a creamy interior, best enjoyed fresh within 24 hours of production [10]. - Mozzarella di Bufala Campana is a protected designation product made from 100% water buffalo milk, known for its high calcium and protein content [13]. - Saint Félicien cheese is a soft cheese from France with a rich flavor profile, best paired with crusty bread and red wine [16]. - Estrela Mountain cheese, a semi-soft cheese from Portugal, is made from sheep's milk and has a unique flavor due to the use of thistle extract in its production [19][21]. - Graviera cheese from Crete is a hard table cheese with a sweet taste and nutty aroma, requiring a maturation period of 3 to 5 months [23]. - Azeitao cheese is a semi-soft cheese made from unpasteurized sheep's milk, known for its herbal notes and best enjoyed with fresh bread [25]. - Narchvi cheese from Georgia is a soft cheese with a rich flavor profile, made from cow's milk and pressed for an extended period [30]. - Grana Padano is a hard cheese with a history dating back to the 11th century, known for its grainy texture and high production volume [33][35]. - Comté cheese is a large hard cheese with a diverse flavor profile, influenced by the freshness of the milk used [37]. - Pecorino Romano is a salty and slightly spicy cheese with origins tracing back to the Roman Empire, primarily produced on Sardinia [40]. - Beaufort cheese is a hard cheese with a long maturation period, known for its rich flavor and produced in the French Alps [43]. - Pecorino Sardo is a hard cheese from Sardinia, with a unique flavor due to the local sheep's diet [46]. - Pecorino Toscano is a semi-hard cheese with a delicate flavor, produced in Tuscany and its neighboring regions [49]. - Kefalograviera cheese is a hard cheese from Greece, known for its salty flavor and increasing popularity [52]. - Saint-André cheese is a triple cream cheese from France, characterized by its high fat content and rich flavor [55][56]. - Kalathaki Limnou is a soft brined cheese from Greece, known for its mild flavor and unique basket draining method [59]. - Brillat-Savarin cheese is a soft cheese with a high butterfat content, best paired with sparkling wine [62]. - Bocconcini cheese is a small, soft cheese made from water buffalo milk, ideal for fresh consumption or in dishes like pizza [92][93].

Core Points - The article provides a detailed recipe for making rye fig bread, highlighting the ingredients and step-by-step preparation process [2][3][5][8][22]. Ingredients Summary - The recipe includes high-gluten flour (350g), rye flour (150g), salt (8g), sugar (10g), whole wheat natural yeast (225g), water (220g), walnuts (60g), and figs (60g) [3]. Preparation Process Summary - All ingredients except walnuts and figs are mixed in a blender until the dough is smooth and elastic, then walnuts and figs are added [5]. - The dough is allowed to ferment at room temperature (28°C) for 90 minutes [7]. - The dough is divided into 120g pieces, rounded, and rested for 20 minutes [10]. - The dough is then pressed to release air, folded, and rolled into a cylindrical shape [11][12][13]. - The shaped dough is placed in a baking tray and fermented again at 28°C with 75% humidity for 60 minutes [17]. - After fermentation, low-gluten flour is sprinkled on the surface, and cuts are made on the dough [18][19]. - Finally, the dough is baked in an oven at 220°C for the top and 200°C for the bottom, with steam, for 30 minutes [22].

Core Viewpoint - The recent launch of "Meituan Pin Hao Fan" by Heytea, traditionally positioned as a high-end brand, indicates a strategic shift towards embracing competitive pricing and exploring new growth opportunities in lower-tier markets [3][7][31]. Group 1: Pricing Strategy and Market Expansion - Heytea has introduced classic products at significantly reduced prices, ranging from 6.9 to 9.9 yuan, which is about 60% off the regular price, marking a rare occurrence in its pricing history [4][11]. - The focus of the "Pin Hao Fan" initiative is on lower-tier markets such as Qingyuan in Guangdong and Xiangyang in Hubei, while major cities like Beijing, Shanghai, Guangzhou, and Shenzhen are not included in this pricing strategy for now [5][10]. - The user demographic for "Pin Hao Fan" consists of over 70% individuals born in the 1990s and 2000s, including both urban workers and students from lower-tier markets, who are highly price-sensitive [10][11]. Group 2: Competitive Landscape and Industry Dynamics - The new strategy reflects the intense competition within the new tea beverage industry, which has seen a shift from a previous stance of avoiding price wars to actively participating in platform subsidy battles [13][31]. - The industry is currently in a phase of stock competition, with a total of 429,000 milk tea shops projected by August 2025, and a significant number of new openings juxtaposed with closures [17][18]. - The recent "subsidy war" initiated by major platforms has led to a 27% year-on-year increase in daily orders, benefiting low-margin, high-frequency new tea beverages [19][20]. Group 3: Financial Implications and Operational Challenges - Despite the short-term benefits of increased orders and revenue from low pricing, the profit margins for merchants, especially franchisees, have become concerning, with reported declines in actual revenue ratios by 10-15% [24][25]. - The operational strain on staff has increased due to high promotional activities, leading to challenges in maintaining service quality and managing customer service pressures [26][32]. - The long-term sustainability of this low-price strategy remains uncertain, as brands must navigate the balance between competitive pricing and maintaining brand integrity [33].

Core Viewpoint - The article discusses the upcoming German Industrial Baking Localization & Nutrition Fortification Summit, highlighting the challenges and opportunities in the Chinese baking industry as it moves towards industrialization, standardization, and internationalization [7][9]. Group 1: Event Overview - The summit will take place on September 12, 2025, in Kunshan, Jiangsu, and aims to deepen cooperation between the Chinese and German baking industries [6][7]. - It will feature international experts, industry leaders, and representatives focusing on the localization of German industrial baking practices and innovative applications of nutritional fortification [9][14]. Group 2: Key Challenges and Topics - The summit will address core challenges faced by the Chinese baking industry, such as the need for clean labels, production efficiency, and the shift in market demand from taste to health and nutrition [9][10]. - Key topics include dual-track innovation, the adaptation of German baking technology to Chinese market needs, and the integration of international standards with local market requirements [10][11]. Group 3: Summit Structure - The event will consist of four main sections: market and trend insights, technology and process learning, nutrition and formula innovation, and immersive visits and practical exchanges [26][31]. - Participants will gain insights into the latest German industrial baking concepts, engage directly with experts, and acquire actionable solutions for formula optimization and production management [31][33]. Group 4: Organizers and Participants - The summit is organized by the German Stern-Wywiol Group, a leading manufacturer in functional food ingredients and a specialist in the baking industry [33]. - Notable guests include representatives from the German government, industry champions, and experts in research and quality control [14][24].

本食谱选自《面包大全 》 夏威夷小面包 材料： 高筋面粉250克 砂糖15克 盐3.5克 蜂蜜20克 干酵母2.5克 牛奶150克 1. 将所有材料一起搅拌，至面团拉开面 膜即可以室温30℃，发酵40分钟。 4. 将面团两个一组放入纸托。 2. 将面团分割成40克/个，分别滚圆，松 弛20分钟。 制作过程: 3. 再将分割好的面团一分为二，滚圆。 5. 以温度30℃、湿度75%，发酵40分 钟。 6. 发酵好后，在面团表面撒上低筋面 粉。 7. 入烤箱，以上火200℃、下火180℃， 烘烤13分钟即成。 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： 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 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 ...

Core Viewpoint - The article highlights the innovative business model of "Baking Memory," a large bakery in Zibo, which combines a supermarket-like experience with freshly baked goods, targeting family-oriented consumers in third and fourth-tier cities [2][15][46]. Group 1: Business Model and Experience - "Baking Memory" operates in a 3000㎡ space, resembling a supermarket where customers can select freshly baked bread and cakes while enjoying a family-friendly environment [2][11]. - The bakery features an open kitchen where customers can see the baking process, enhancing transparency and trust in product quality [20][23]. - The shopping experience is designed to be immersive, with customers using shopping carts to select products, similar to a grocery store [28][30]. Group 2: Target Market and Consumer Behavior - The business model aligns with the consumption habits of families in third and fourth-tier cities, where bulk purchases of baked goods are common [18][32]. - The average transaction value is around 50 yuan, with weekend purchases reaching up to 80 yuan, indicating a high volume of sales per visit [30][43]. - The bakery's pricing strategy is 20%-30% lower than traditional supermarkets, appealing to cost-conscious families [43][47]. Group 3: Product Offering and Quality - "Baking Memory" offers a wide range of products, including freshly baked bread, desserts, and beverages, catering to family and social occasions [35][46]. - The bakery emphasizes high-quality ingredients, with a commitment to using child-safe standards for raw materials, which is crucial for attracting family customers [41][43]. - The brand focuses on providing a "fresh" experience, with products served hot and straight from the oven, enhancing customer satisfaction [33][46]. Group 4: Future Expansion and Market Potential - The success of "Baking Memory" in Zibo has led to plans for further expansion, including a flagship store in Shanghai, indicating a scalable business model [44][46]. - The brand aims to tap into the overlooked market opportunities in smaller cities, suggesting a potential trend in family-oriented baking consumption [46][47].

Core Viewpoint - The closure of the Michelin-starred EHB restaurant in Shanghai highlights the ongoing challenges faced by the high-end dining sector, indicating a broader trend of market contraction and changing consumer preferences [3][13][28]. Group 1: EHB Restaurant Overview - EHB restaurant, known as a benchmark for fine dining in Shanghai, announced its closure after just over two years of operation, with a peak average spending of nearly 10,000 yuan per person [5][10]. - The restaurant, which opened on May 31, 2023, featured a unique three-story layout and was initially highly sought after, requiring reservations three months in advance [7][11]. - Despite its initial success and rapid recognition, including a Michelin star within six months, EHB restaurant cited "strategic cooperation adjustments" as the reason for its closure [12][15]. Group 2: Broader Industry Trends - The closure of EHB reflects a persistent "cold winter" for high-end dining, with other Michelin-starred restaurants like Rêver·玥 and Ultraviolet also announcing closures due to market pressures [20][21]. - Data indicates a significant decline in high-end dining establishments in Shanghai, with the proportion of restaurants with an average spending of over 500 yuan dropping from 1.35% to 0.76% within two years, resulting in a reduction of over 900 high-end restaurants [25][26]. - Many high-end restaurants are adapting by lowering prices or introducing more affordable menu options to attract a broader customer base, as seen with brands like New Rongji and Da Dong [28].

本食谱选自《面包大全 》 粗糖面包 材料： 高筋面粉 500 克 细砂糖 5 克 盐 8 克 蛋黄 50 克（约两个） 干酵母 5 克 牛奶 200 克 黄油 200 克 白巧克力碎 150 克 珍珠糖 150 克 腰果 150 克 制作过程: 1. 将干性（黄油、珍珠糖、白巧克力碎和坚果除 外）和湿性材料放入搅拌机，搅拌至面团能拉开 面膜，再加入黄油，搅拌至面团能拉开面膜，再 加入珍珠糖、白巧克力碎、腰果。 2. 将所有材料一起搅拌均匀。 3. 以室温 28℃，发酵 60 分钟。 4. 将面团分割成 300 克 / 个。 5. 分别滚圆，松弛 30 分钟。 6. 将面团按压排气。 7. 然后卷成橄榄形。 8. 放入烤盘。 9. 以温度 28℃、湿度 75%，发酵 60 分 钟。 10. 放 入 烤 箱 ， 以 上 火 200 ℃ 、 下 火 180℃，烘烤 25 分钟即成。 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 ...

Core Viewpoint - Haidilao has launched a "Super Dessert Station" in Shanghai, offering over 30 dessert options at affordable prices, indicating a strategic move to diversify its offerings beyond hot pot and enhance customer experience [1][4]. Group 1: Business Strategy - The introduction of desserts serves not only as a profit booster but also as a way to create a new customer experience during waiting times, enhancing the overall dining experience [4][12]. - The combination of main dishes and baked goods is becoming a significant trend among restaurant brands, with Haidilao following suit to increase customer engagement and sales [4][11]. - Other hot pot brands, such as Coucou, have successfully integrated desserts into their offerings, demonstrating a mature business model that elevates desserts to a strategic level [6][11]. Group 2: Market Dynamics - The dessert offerings from hot pot brands are designed to extend customer stay and increase average spending, with desserts acting as a natural profit supplement [12][14]. - The ability to leverage supply chain efficiencies allows Haidilao to offer desserts at lower prices compared to independent bakeries, enhancing its competitive edge [16][17]. - As customer acquisition costs rise, baked goods serve as a low-cost entry point to attract customers, making them an effective tool for driving foot traffic [19][21]. Group 3: Consumer Trends - The dessert market is particularly appealing to younger consumers, with 70% of dessert consumption driven by women aged 18-35, indicating a strong alignment with Haidilao's target demographic [26][24]. - The average spending on desserts has increased from 25 yuan in 2019 to an expected 42 yuan by 2025, reflecting a growing willingness to spend on dessert experiences [26]. Group 4: Competitive Landscape - The entry of major restaurant brands into the baking sector is reshaping the traditional baking industry, forcing smaller brands to adapt or risk being overshadowed [27][39]. - Traditional bakeries face challenges in competing with large chains on cost and talent acquisition, necessitating a shift towards more specialized and artisanal offerings [29][30]. - The market is expected to evolve into a more diverse landscape, where large chains dominate the mass market with affordability, while independent bakeries focus on quality and unique experiences [41].

在澳大利亚这家名叫 「 Lune Croissanterie」 的面包店，被《纽约时报》评为 "全球最佳可颂之 一" ，在南半球的烘焙圈几乎是神话般的存在。它让无数烘焙师、甜点控，甚至建筑设计爱好者不 远万里来朝圣。 这家店的可颂到底有什么神奇之处？是营销做得好，还是产品真的无可挑剔？来一起看看这家与众 不同的面包店！ Lune旗舰店在墨尔本的菲茨罗伊，一栋工业风的灰色仓库，低调到几乎不会吸引路人的注意。但当 你跟着人群走近时，气氛突然变得不一样。 柜台上陈列着当天的主角们—— 推开厚重的金属门，一阵黄油与焦糖交织的香气扑面而来。空间极简，裸露的水泥墙、木质桌椅、 昏黄的吊灯，每一个设计都在提醒你：这里是一个"为可颂而存在"的空间。 它们闪着微微的油光，每一个的层次都清晰可见，仿佛提前在空气里"发出嘎吱声"。 但真正的重头戏，在店铺正中央。 那是一整片透明玻璃厨房—— Lune Lab 。 经典黄油可颂 巧克力可颂 Kouign-amann Cruffins 季节限定的丹麦酥 ...... 这是一座"可颂实验室"，也是创始人 Kate Reid 把自己工程师思维彻底释放的地方。 第一印象： 视觉冲击感非常强。 ...