Core Points - The article discusses a recipe for French bacon bread, detailing the ingredients and preparation steps involved in making the bread. Ingredients Summary - High-gluten flour: 350 grams - Low-gluten flour: 150 grams - Salt: 10 grams - Filling: - Bacon bits: 100 grams - Cheese shreds: 50 grams - Black pepper: to taste [4] Preparation Steps Summary - Mix all ingredients until the dough is smooth and elastic, ferment at room temperature (30°C) for 50 minutes [6] - Divide the dough into 250 grams each, round them, and let them rest for 30 minutes [7] - Press the dough to release gas [9] - Roll out the dough, add bacon bits, black pepper, and cheese shreds [10] - Roll the dough into a cylindrical shape [11] - Place in a baking tray, sprinkle with low-gluten flour, and ferment at 30°C with 75% humidity for 60 minutes [17] - After fermentation, score the top of the dough [18] - Bake in the oven at 220°C (top) and 200°C (bottom) with steam for 25 minutes [19]

Group 1 - The article discusses the production process of Swiss rolls, highlighting the transition from manual to automated methods in manufacturing [6][12][22] - It details the ingredients required for Swiss rolls, emphasizing the simplicity of the cake layer and cream filling [6][10] - The article explains the importance of techniques such as tapping the cake before demolding to enhance texture and prevent shrinkage [8] Group 2 - The manual rolling technique is illustrated through a demonstration by an elderly woman, showcasing the skill involved in creating Swiss rolls by hand [12][13] - The article introduces semi-automatic machines that utilize a conveyor belt system to roll the cake, comparing it to previous discussions on dough rolling machines [15][16] - Full automation in production is described, with multiple cream application points and a spiral mechanism for rolling the cake, leading to efficient mass production [22][30] Group 3 - The article mentions the use of a cutting wheel to divide the rolled cake, indicating a streamlined process for preparing Swiss rolls for packaging [28][32] - It also touches on variations in Swiss roll designs, such as the flat appearance of certain types, and references popular products like the "Aishangfei" cake [36][39] - The conclusion includes a mention of other cake types that can be produced using similar semi-automatic machines, expanding the scope of the discussion beyond Swiss rolls [39][41]

Core Viewpoint - The article highlights the intersection of Danish and Chinese baking cultures through the "Danish Essence · Eastern Flavor Baking Tasting Conference," showcasing the collaboration between Denmark and China in the baking industry [3][22]. Group 1: Event Overview - The event is organized by Ovodan, a multinational company with over 80 years of history, aiming to bridge the baking industries of Denmark and China [3][5]. - The conference will feature officials from the Danish Embassy in China and industry leaders from both countries, emphasizing cultural exchange and professional insights [5][8]. Group 2: Key Presentations - Presentations will include insights on Danish baking culture, Chinese egg product safety monitoring data, and trends in the Chinese baking market [8][9]. - Notable speakers include the Danish Ambassador to China, the Global President of Ovodan, and industry experts from Intertek and Gao Yan Technology [9][8]. Group 3: Product Showcase - The tasting event will feature ten innovative baking products that blend Danish and Chinese flavors, developed by world champions and professional teams [14][17]. - The showcased products aim to address industry challenges while providing a sensory experience of both cultures [17][20]. Group 4: Target Audience - The event targets top-level baking chain executives, R&D directors, procurement directors, and representatives from baking factories and supermarkets [22]. - It presents a unique opportunity for industry professionals to connect and engage in meaningful dialogue about baking innovations and trends [22].

Core Viewpoint - The article discusses the challenges faced by health-oriented baking brands in the market, highlighting the closure of the popular Shanghai-based brand "Jiang Xiansheng Xian Dougao" and the struggles of other similar brands to maintain their market presence and consumer interest [6][14][20]. Group 1: Jiang Xiansheng Xian Dougao - Jiang Xiansheng Xian Dougao, founded in 2019, specialized in low-sugar, low-fat, and healthy snacks, gaining popularity in high-end shopping centers in Shanghai [6][9][13]. - The brand experienced rapid growth, with nearly 20 stores at its peak, but has since faced a decline, leading to the closure of all its locations by September 2023 [13][14]. - The parent company, Xi'an Beixianmei Catering Management Co., has initiated the process of deregistration, indicating a complete exit from the market [14]. Group 2: Market Trends in Health Baking - Other health-focused baking brands, such as Taoxi Manman and He Suo, have also struggled, with many closing stores despite initial success and funding [16][18]. - The concept of "healthy baking" is often criticized as being superficial, with many products merely substituting ingredients without achieving true health benefits [20][21]. - The balance between taste and health is difficult to achieve, leading to low consumer acceptance of products that prioritize health over flavor [23][26]. Group 3: Consumer Behavior and Market Dynamics - Consumers increasingly prioritize ingredient transparency and quality, but convincing them to pay a premium for health-oriented products remains challenging [25][28]. - Brands that once emphasized health are shifting their messaging to focus on quality and freshness instead [18][19]. - Innovative approaches, such as incorporating functional ingredients like traditional Chinese herbs, are emerging as potential solutions to attract health-conscious consumers [29].

Core Viewpoint - The article discusses the process of making Su Ge round bread, detailing the ingredients and steps involved in the preparation and baking process [2][3][5][6][10][11][12][15][16][17]. Ingredients Summary - High-gluten flour: 500 grams - Salt: 10 grams - Sugar: 10 grams - Water: 150 grams - Milk: 180 grams - Dry yeast: 5 grams - Surface decoration: Low-gluten flour as needed [3]. Preparation Process Summary - Mix all ingredients together [5]. - Knead until the dough is smooth and elastic, then let it rise at room temperature (30°C) for 50 minutes [6]. - Divide the dough into 250 grams each and shape into balls [10]. - Allow the dough balls to rise for an additional 30 minutes [11]. - Roll out the dough [12]. - Place on a baking tray and let it ferment at 30°C with 75% humidity for 40 minutes [15]. - After fermentation, sprinkle low-gluten flour on the surface of the dough [16]. - Bake in the oven at 210°C (top heat) and 200°C (bottom heat) for 25 minutes, using steam [17]. Industry Insights - Monthly articles highlight various trends and developments in the baking industry, including the opening of new bakeries, consumer preferences, and innovative baking techniques [21][22]. - Topics include the impact of ingredient changes on competition, the importance of cold storage methods, and maintaining product quality over time [21][22].

Core Viewpoint - The article highlights the unique approach of "mbd" (magnificent bread destination) in the competitive Shanghai bakery market, emphasizing their commitment to quality and traditional baking methods over rapid expansion and marketing strategies [2][46]. Group 1: Company Background - "mbd" was initially conceived as a breakfast shop selling buns and fried dough sticks but pivoted to focus on a dedicated bread shop after a discussion among friends [8]. - The bakery specializes in traditional French hard bread, which initially faced challenges in consumer acceptance due to the local preference for sweeter, softer bread [10][11]. Group 2: Business Strategy - The company adopted a "slow" approach in a fast-paced industry, focusing on quality and craftsmanship rather than marketing gimmicks [7][46]. - "mbd" has maintained a strict adherence to using high-quality ingredients and handcrafting their products, refusing to compromise even when faced with rising costs [28]. Group 3: Product Innovation - A turning point for "mbd" occurred in 2019 when a social media post praised their ciabatta, leading to increased popularity and customer demand [16][19]. - The bakery innovated by incorporating various seasonal flavors into their ciabatta, which helped differentiate their product and attract a loyal customer base [19][23]. Group 4: Customer Engagement - "mbd" enjoys a high customer return rate of 40%-50%, indicating strong customer loyalty and satisfaction with their products [23]. - The bakery's commitment to quality has led to a unique customer experience, where patrons can discern differences in the bread based on the day’s baking [24]. Group 5: Future Outlook - The company aims for sustainable growth, focusing on opening new locations closer to customers rather than rapid expansion or industrialization [38][40]. - "mbd" plans to maintain its core values and product quality, ensuring that any future growth does not compromise the essence of their brand [40].

本食谱选自《面包大全 》 法式奶油洛夫面包 材料： 农家基本面团300克 黄油丁60克 制作过程: 1. 准备农家基本面团300克，按压排气后， 放入60克黄油丁。 2. 然后将面团卷起。 3. 搓成圆柱形。 4. 放入刷好黄油的洛夫模具。 5. 以温度30℃、湿度75%，发酵90分钟。 6. 放入烤箱，以上火180℃、下火220℃， 喷蒸汽，烘烤30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 | 吕浩然 | 王记 | 周振山 | 田孝清 | 于鹏 | 李骏 飞 | 刘欣茹 | 武子靖 | 张佳辉 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 Insights - The article discusses the complexities and techniques involved in flavoring dairy products, emphasizing the balance between similarity and differentiation in flavor profiles [4][14]. Group 1: Key Characteristics of Dairy Flavor - The main challenge for flavorists is not to find completely different raw materials but to accurately adjust the proportions of similar ingredients and control processing conditions to replicate the unique flavors of target dairy products [4]. - Dairy flavors are derived from a common set of chemical components, including fatty acids, carbonyl compounds, and sulfur compounds, with differences arising from their proportions and the new compounds formed during processing [6]. Group 2: Key Flavor Compounds - Core compounds for constructing dairy flavors include: - Fatty acids and their derivatives (e.g., methyl ketones, lactones) contribute to creamy and fruity notes [6]. - Carbonyl compounds like diacetyl provide characteristic butter flavor [7]. - Sulfur compounds such as dimethyl sulfide contribute to fresh milk and cream flavors [6][7]. - The article lists various compound categories and their sensory contributions, highlighting their applications in different dairy products [7]. Group 3: Flavor Creation Guidelines - For milk flavor, the focus is on achieving a light, slightly sweet profile using specific compounds like δ-dodecalactone and trans-4-heptenal, while avoiding excessive use of diacetyl [9]. - Cream flavor requires a richer profile, achieved by increasing the use of lactones and diacetyl, with the addition of coconut notes for authenticity [9]. - Sour cream flavor is characterized by sharp acidity and fermentation notes, incorporating acidifiers and fermentation flavors [9]. Group 4: Impact of Processing on Dairy Flavor - Processing techniques such as heat treatment and fermentation significantly influence dairy flavors: - Heat treatment can lead to the development of caramel and roasted notes through Maillard reactions [11][12]. - Fermentation transforms lactose into lactic acid, generating characteristic flavors in products like yogurt [12]. - The diet of dairy cows can also affect the flavor profile of milk, introducing nitrogen or phenolic compounds [12]. Group 5: The Art of Dairy Flavoring - Successful dairy flavoring relies on a deep understanding of core ingredients and their sensory characteristics, allowing for precise adjustments to achieve desired flavor profiles [16]. - Advanced techniques involve using processing methods to create complex and realistic flavors, catering to low-fat and plant-based applications while maintaining a luxurious mouthfeel [16].

Core Viewpoint - The article highlights the unique journey and philosophy of "Avec Toi" French bakery in Shanghai, emphasizing its longevity and success through craftsmanship and quality over mere marketing and trends [1][3][34]. Group 1: Bakery Longevity and Philosophy - The average lifespan of a bakery in Shanghai is around three years, with five years considered exceptional, yet "Avec Toi" has thrived for 11 years [1][3]. - The bakery's success is attributed to a commitment to time-honored techniques and a focus on quality ingredients rather than relying on marketing hype [3][34]. - The founder, an elderly Japanese baker, brought his expertise from France to Shanghai, blending French baking traditions with Japanese precision [5][7]. Group 2: Leadership Transition - The current leader, Pang Junjie, transitioned from a management role in a major dessert brand to a hands-on role in baking, emphasizing a return to craftsmanship [10][11]. - Pang's experience in a fast-growing chain provided her with insights into the balance between quality and scale, which she now applies to "Avec Toi" [10][11][13]. Group 3: Product Offerings - Signature products include a unique cream baguette, which has become a symbol of the bakery, and a new egg tart that has quickly gained popularity [17][22]. - The bakery emphasizes the use of high-quality imported ingredients and traditional methods, such as hand-kneading, to create distinctive flavors and textures [33][25]. Group 4: Market Position and Future Plans - "Avec Toi" operates without paid promotions, relying instead on word-of-mouth and customer loyalty, which has allowed it to stand out in a competitive market [34]. - Future expansion plans are cautious, focusing on maintaining quality and the handmade process rather than rapid growth [34].

Core Points - The article provides a detailed recipe for making spinach and olive bread, highlighting the ingredients and the step-by-step process involved in its preparation [3][5][6][8][11][12][13][19][20][21]. Ingredients Summary - High-gluten flour: 500 grams - Salt: 6 grams - Honey: 10 grams - Whole wheat natural yeast: 225 grams - Water: 230 grams - Cheese powder: 40 grams - Spinach: 100 grams - Green olives: 120 grams - Olive oil: 30 grams [3]. Preparation Process Summary - Combine all ingredients except for vegetables in a mixer until the dough is smooth and elastic, then add vegetables [5]. - Allow the dough to ferment at room temperature (28°C) for 60 minutes [8]. - Flip the dough to increase elasticity, flipping every 40 minutes for a total of three times [11]. - Continue fermentation until the dough doubles in size [12]. - Divide the dough into 120-gram pieces [13]. - Place in a baking tray and ferment at 28°C with 75% humidity for 60 minutes [19]. - After fermentation, sprinkle low-gluten flour on the surface and score the dough [20]. - Bake in an oven at 220°C (top) and 200°C (bottom) with steam for 30 minutes [21].