作者：老马 最近在茶饮中又看到了姜黄的活跃，思绪一下被拉回十几年前。 无论在餐饮还是在食品工业，其实姜黄都不陌生。 印度咖喱也是非常的好吃，混合着芫荽籽、丁香、茴香籽、辣椒等香辛料。浓郁的汤汁一定要拌饭，然后用右手徒手抓起送入嘴巴。印度教中，右手 是圣洁的，而左手是用来做各种脏活累活，比如上厕所。 姜黄素具有超强的着色力，是柠檬黄及日落黄的3-4倍、色泽鲜艳、热稳定性强、安全无毒。甚至添加了姜黄以后，抗氧化剂及防腐剂都可以适当减 少，能抑制细菌和霉菌的生长。 所以，很长时间，姜黄色素仅仅是当做柠檬黄色的替代使用。 然而很多人想不到的是，在饮料工业中，哪怕仅仅担任色素这个角色，姜黄还是受到嫌弃。人们情愿使用人工柠檬黄色素，也不用效果更好的天然姜 黄色素。 原因是什么？ 因为姜黄太土了。 首先姜黄Turmeric是咖喱的主要原料，印度人民百毒不侵它功不可没。姜黄素Curcumin有非常牛逼的抗炎作用，演变到今日都发现它能阻碍部分癌细 胞的扩散，这个功效让我们似乎感受到了印度神剧的即时感。 为此我特地研究了下姜黄素的化学结构， 1,7-双(4-羟基-3-甲氧基苯基)-1,6-二烯-3,5-庚二酮，分子式是长得是有几 ...

作为欧洲美食双子星之一的意大利，其烘焙类美食实在太多了。 意大利的三明治有多"深入人心"？这么说吧，全球三明治评选的排行榜中如果意大利三明治没有占 据三席以上，这个榜单都不能算"正规"..... 所以今天就一起来聊聊意大利人的"三明治热爱"！ 在意大利，"三明治"不只是果腹工具，而是一套被日常生活磨得极细的饮食系统：清晨的咖啡吧 台，站着喝一杯浓缩搭配一个三明治；午间快速午餐也靠它续命；下班的开胃小酌时段，三明治甚 至能化身"社交筹码"。 我们之前写过恰巴塔诞生的前因后果： 把法棍拉下神坛？！这事得从恰巴塔诞生说起...... 在过于知名的披萨、恰巴塔、佛卡夏等掩盖下，很多人忽略了支撑起意大利烘焙美食的另一个品类 —— 三明治。 80年代米兰还诞生过"帕尼那罗"青年亚文化——一群以名牌服饰与三明治吧为据点的潮人，简直 把"吃个三明治"变成了生活方式标签，这波风潮由米兰外溢全国，还被英国乐队Pet Shop Boys写进 歌里，足见群众基础之厚实。 中世纪时期，三明治在意大利各个城邦的发展已经呈现出鲜明的地域特色。威尼斯的商人将东方香 料融入面包夹心，创造了早期panino的雏形；而佛罗伦萨的工匠则发明了用前一 ...

本食谱选自《面包大全 》 潘妮多拉 材料： 咕咕洛夫面团500克 柳途空橙丁100克 黄油适量 制作过程: 1. 将咕咕洛夫面团和柳橙丁拌均匀。 2. 再分割成300克/个，分别滚圆。 5. 在面团刀口处抹上黄油。 6. 放入烤箱，以上火180℃、下火210℃， 烘烤25分钟左右即成。 3. 然后放入圆形纸托，以温度28℃、湿度 75%，发酵60分钟。 4. 发酵好后，在表面划上十字刀口。 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"，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 ...

Core Viewpoint - The tea beverage industry is transitioning from rapid growth to a more stable and health-focused competition, with an emphasis on profitability and growth quality rather than just expansion speed [5][6][21]. Group 1: Financial Performance of Leading Brands - Gu Ming emerged as the biggest winner in the recent financial report season, achieving a revenue growth of 41.2% and an adjusted profit growth of 42.4%, outpacing its revenue growth [11]. - Ba Wang Cha Ji, despite maintaining the top position with revenue of 6.725 billion and profit of 1.307 billion, showed a concerning trend with a revenue growth of only 21.6% and an adjusted profit growth of just 6.8% [11]. - Hu Shang A Yi reported a profit growth of 14.0% but a revenue growth of only 9.7%, indicating potential fatigue in growth [11]. - Cha Bai Dao faced a challenging situation with a mere 4.3% revenue growth and a 13.8% decline in adjusted net profit [11][12]. Group 2: Store Opening and Closing Trends - Over 1,500 stores were closed among five leading tea brands in the first half of the year, indicating a significant shift in operational strategies [14]. - Gu Ming led in net store openings with an increase of 1,265 stores, while Hu Shang A Yi and Cha Bai Dao exhibited a high frequency of opening and closing stores [16]. - The aggressive expansion without proper management of single-store profitability has led to many franchisees facing difficulties, resulting in store closures [16][18]. Group 3: Market Strategy and Positioning - The tea beverage industry is entering a new cycle characterized by structural adjustments, where brands are shifting focus from rapid expansion to sustainable profitability [21]. - Ba Wang Cha Ji and Cha Bai Dao are focusing on high-tier cities, while Gu Ming and Hu Shang A Yi are targeting lower-tier markets for growth [23]. - The competition in lower-tier markets is becoming increasingly intense, with a shift from price wars to deeper operational capabilities, particularly in supply chain management [24]. Group 4: Online and Offline Channel Strategies - The reliance on online platforms for sales is growing, with Cha Bai Dao and Nai Xue's Tea investing heavily in online channels, while Gu Ming adopts a more cautious approach [25][26]. - The external pressures from online platforms create a dual-edged sword for brands, providing significant order volume but also leading to high commission and marketing costs [26]. - The new cycle in the tea beverage industry emphasizes the need for brands to establish a stable and reliable single-store profitability model [26].

Core Viewpoint - The article highlights the entrepreneurial journey of Zhou Bin, a world champion baker, who transitioned from a successful baking career to opening his own bakery, MCG Fruitwood Oven, emphasizing the challenges and learnings from his experiences in the baking industry [4][5][12]. Group 1: Entrepreneurial Journey - Zhou Bin opened his first bakery in a scenic area of Suzhou, initially experiencing high sales but faced a significant drop in revenue post-holiday due to seasonal customer dependency [6][8]. - To sustain his business, Zhou implemented a strategy of building a private customer community through WeChat, which helped him retain loyal customers despite operational challenges [9]. - His second attempt at opening a bakery in an industrial park failed due to strict security measures that hindered customer access, leading to a realization that running a bakery requires more than just baking skills [11][12]. Group 2: Business Philosophy and Strategy - After two setbacks, Zhou Bin recognized the importance of a systematic approach to running a bakery, which includes marketing, customer service, and inventory management, beyond just baking quality [12][13]. - MCG Fruitwood Oven was established as a new venture focusing on differentiated products, specifically wood-fired bread, which Zhou believes offers a unique flavor profile that modern equipment cannot replicate [13][15]. - The bakery's production process involves traditional methods, including a custom-built black ceramic wood oven, which emphasizes quality and authenticity over efficiency [20][21]. Group 3: Product Offerings - MCG Fruitwood Oven offers two main product lines: the "Soft European Series" and the "Hard European Series," with signature items like the Milk Fragrant Purple Rice European Bun and the Champion European Bun [24][27]. - The bakery emphasizes the use of high-quality, locally sourced ingredients and innovative recipes that reflect regional flavors, such as the Wine Brewed Osmanthus European Bun [38]. - Zhou Bin's commitment to quality is evident in the meticulous preparation processes, which include multiple days of fermentation and the use of natural ingredients without additives [26][30]. Group 4: Future Goals and Team Development - Zhou Bin aims to create a standardized operational system for MCG Fruitwood Oven, ensuring that all aspects of the business, from recipes to customer service, are documented and replicable [43]. - His leadership style is influenced by his experience as a national team coach, focusing on sharing knowledge and reducing the learning curve for his employees [46]. - Zhou Bin remains actively involved in daily operations, continuously seeking to improve both product quality and team performance while maintaining the bakery's core values [48].

Core Insights - The article discusses various trends and developments in the baking industry, highlighting the challenges and opportunities faced by businesses in this sector. Group 1: Industry Trends - The opening of the Haidilao bakery is noted, emphasizing its low-cost offerings and potential to attract a new customer base through the "poor-friendly bread" concept [20]. - A significant number of bakeries, approximately 100,000, have closed down, prompting an exploration of what successful shops are doing right to remain profitable [20]. - The article mentions the increasing competition regarding ingredient transparency, particularly after the discontinuation of sodium dehydroacetate [20]. Group 2: Innovations and Techniques - The article provides insights into the overnight refrigeration method, which bakers find both beneficial and challenging, offering tips for achieving time efficiency [20]. - It discusses the advantages of mastering frozen baking techniques, which can significantly enhance efficiency and revenue [20]. - A secret to maintaining the softness of yogurt bread even after three days is revealed, showcasing the innovative use of yogurt in baking [20]. Group 3: Interviews and Expert Opinions - Exclusive interviews with industry veterans and competition winners are highlighted, providing valuable perspectives on the baking landscape [20]. - The article features insights from Lin Yuwei, a prominent figure in the industry, regarding methods to keep toast soft for up to four days [20].

Core Viewpoint - A number of Northeast baking brands are aggressively entering the Beijing mid-to-high-end market, with "入口天物" being a notable example of success in this expansion [6][20]. Group 1: Company Overview - "入口天物," a baking brand from Shenyang, is preparing to open its first store in Beijing, located in Xizhimen [6]. - The brand has rapidly expanded, opening stores in cities like Xi'an, Qingdao, Hohhot, and Tianjin within a year of its inception [6][12]. - Each store opening generates significant consumer interest, with daily sales reaching up to 200,000 yuan [13]. Group 2: Consumer Engagement - The average consumer spends around 45 yuan per visit, with some products priced at 29 yuan for a signature durian bread and 38 yuan for a brioche [17]. - The store design features an open layout that enhances customer experience, resembling an art exhibition, which attracts a younger demographic willing to wait in line for up to two hours [8][14]. Group 3: Competitive Landscape - Other Northeast brands, such as "一栗 Nutco" and "崎本的店," are also entering the Beijing market, indicating a trend of regional brands seeking recognition and validation through expansion into major cities [20][21]. - "一栗 Nutco" has also seen success in Beijing, with a similar consumer spending pattern and long wait times reported [20]. - The entry of these brands into Beijing serves as a benchmark for their business models and future national expansion [21].

Core Viewpoint - The article discusses the current state of the Chinese baking industry, highlighting the intense competition and the potential for brand development amidst a rapidly changing market landscape [6][19][33]. Group 1: Industry Background - The baking industry in China is heavily influenced by the "Jiangxi Gang," with over half of the brands linked to individuals from Jiangxi province, showcasing a unique marketing approach and trend-following ability [7][8]. - The market is characterized by a large scale but fragmented brand presence, with many local brands unable to expand nationally due to low entry barriers and geographical limitations [9][10]. - The baking retail market is projected to reach 611.07 billion yuan by 2024 and grow to 859.56 billion yuan by 2029, indicating significant market potential despite brand fragmentation [9][10]. Group 2: Current Market Dynamics - The industry is experiencing a wave of new entrants while many foreign brands are retreating, leading to a shift towards "new Chinese baking" as local brands expand rapidly [11][12]. - The competition is fierce, with brands engaging in price wars and rapid store openings, resulting in a market that is both large and difficult to navigate [13][19]. - The current environment is described as "卷" (intense competition), where brands are focused on marketing and product updates rather than establishing stable brand identities [16][22]. Group 3: Brand Development Opportunities - There is a belief that amidst the chaos, opportunities for true brand development will emerge as the market matures and stabilizes [19][26]. - Key factors for future brand success include capital and supply chain investments, which are addressing previous challenges in scaling operations [20][21]. - The article emphasizes the need for brands to clarify their "ecological position" and communicate effectively with consumers to build lasting relationships [28][29]. Group 4: Strategic Recommendations - Brands should focus on increasing the "information volume" they communicate to consumers, moving beyond price and product details to establish deeper connections [29][30]. - Creating unique content experiences that differentiate brands from one another is essential for standing out in a crowded market [31][32]. - The baking industry is at a pivotal moment where the combination of supply chain improvements and consumer engagement strategies can lead to the emergence of strong, lasting brands [33].

Core Viewpoint - The article emphasizes the importance of understanding the variables affecting dough quality in bread making, including mixing techniques, water content, and temperature, to achieve optimal results in bread production [1][2][8]. Group 1: Dough Mixing Techniques - The state of the dough can vary significantly based on mixing methods, moisture content, dough temperature, and ingredients used [2]. - Insufficient mixing can prevent gluten from forming properly, leading to smaller bread with thick bubble membranes [14]. - Overmixing can damage the gluten structure, resulting in a sticky and uneven dough [16]. Group 2: Water Content and Temperature - The ideal water absorption rate varies depending on the type of flour used, with higher protein content leading to higher absorption rates [34][55]. - The dough temperature is crucial; for example, a lower temperature can slow yeast reproduction, resulting in smaller bread with less flavor [25]. - Adjustments in water temperature are necessary based on environmental conditions to maintain the desired dough temperature [58][60]. Group 3: Ingredient Effects - Salt tightens the dough and enhances gluten elasticity, while forgetting to add salt can lead to a sticky dough [37][40]. - Excess sugar can inhibit gluten formation, making the dough difficult to combine [42][43]. - Fats can coat gluten proteins, preventing proper bonding and leading to a loose dough structure [46]. Group 4: Practical Tips for Dough Preparation - Controlling room temperature and using cold ingredients can help manage dough temperature during summer [60][61]. - Adjusting the order of ingredient addition can also help control dough temperature [66]. - Monitoring humidity levels is essential, as high humidity can require adjustments in water content to maintain dough consistency [71].

Core Insights - The article discusses various trends and developments in the baking industry, highlighting the challenges and opportunities faced by bakeries in the current market environment [20]. Group 1: Industry Trends - The opening of the Haidilao bakery is noted, emphasizing its low-cost offerings and potential to attract a new customer base through the "poor-friendly bread" concept [1]. - A significant influx of foreign tourists in China has led to a surge in demand for specific types of bread, indicating changing consumer preferences [2]. - The article mentions a closure trend among 100,000 bakeries, prompting an exploration of what successful shops are doing right to remain profitable [4]. Group 2: Innovations and Techniques - The article discusses the competitive landscape regarding ingredient transparency, particularly following the discontinuation of sodium dehydroacetate [5]. - It provides insights into the overnight refrigeration method, which bakers find both beneficial and challenging, offering tips for achieving time efficiency [6]. - The article highlights the advantages of mastering frozen baking techniques, which can significantly enhance operational efficiency and revenue [7]. Group 3: Expert Insights - The article features interviews with industry veterans and champions, sharing their experiences and strategies for success in the baking sector [20].