Core Viewpoint - The article emphasizes that frozen dough technology serves as a bridge between the past and future, being crucial for the chain rate in China's baking industry and addressing key issues related to product preservation and softness [1]. Group 1: Frozen Dough Technology - Frozen dough technology is divided into two main components: the cold chain system and the basic formula, which involves yeast and gluten dough crystallization issues [1]. - Currently, the most advanced enzyme and biological modification technologies in this field are predominantly held by companies from Europe, the United States, and Japan, with a significant reliance on imports in China [1]. - The future of the baking industry in China lies in domestic alternatives, with potential collaboration between local biopharmaceutical companies and baking technology [1]. Group 2: Characteristics of Frozen Dough - Frozen dough allows for easy preservation and transportation, enabling standardized production and quality assurance of baked goods [48]. - This technology facilitates the just-in-time baking model, ensuring customers can enjoy freshly baked bread at any time [49]. - The advantages of frozen dough include extended shelf life, reduced labor costs, and improved flavor consistency [50]. Group 3: Factors Affecting Freezing Technology - Key factors influencing freezing technology include initial temperature, freezing rate, and temperature fluctuations [27]. - The maximum ice crystal formation zone for most foods is between -5°C and -1°C, where approximately 80% of the water content freezes [29]. - The freezing temperature should be maintained at -18°C to -30°C for optimal preservation, with -18°C freezing 94% of the water content [31]. Group 4: Types of Frozen and Refrigerated Dough - Refrigerated dough, also known as low-temperature fermentation, maintains temperatures between 4°C and 12°C, allowing for slow fermentation without freezing the water content [51]. - Different types of refrigerated dough include cold intermediate dough, where the dough is allowed to ferment slowly, and dough that is refrigerated after mixing to delay fermentation [54][55]. - Frozen dough methods include direct freezing of mixed dough, freezing after fermentation, and freezing after shaping, each with its own advantages and challenges [80][83]. Group 5: Ingredients for Frozen and Refrigerated Dough - The choice of flour for frozen dough should be lower in protein to avoid excessive toughness in the final product [91]. - Yeast usage is typically increased by 2-3 times compared to standard recipes to compensate for reduced activity in cold environments [92]. - Bread improvers may need to be increased to 2-4% for frozen dough to ensure quality during extended fermentation times [93]. Group 6: Common Issues with Frozen Dough - Ice crystal formation can severely damage the dough structure and yeast cells, influenced by freezing temperature, speed, and storage conditions [108]. - A reduction in bubble count during baking can lead to poor volume and texture, often caused by uneven fermentation or excessive cooling [112]. - The "pear skin" phenomenon, characterized by surface bubbles and rough texture, can occur due to over-fermentation before freezing or inadequate thawing [120].

Core Viewpoint - The high-priced bakery market is rapidly expanding in first and second-tier cities, with significant price increases and a growing consumer interest in premium baked goods [2][3][4]. Market Situation - High-priced bread is quickly occupying shopping malls in first and second-tier cities [3]. - In the past year, several premium bakery brands have aggressively expanded their presence in major cities [4]. Consumer Behavior - The average spending per person at these premium bakeries is around 60 yuan, surpassing the cost of a regular meal [5]. - The scarcity marketing strategy, such as limited-time offers and purchase limits, creates a sense of urgency and drives consumer demand [6]. - Consumers often feel compelled to buy more after waiting in long lines, driven by loss aversion psychology [7]. Industry Trends - Despite a general trend towards rational consumption, the popularity of high-priced bread aligns with the "lipstick effect," where affordable luxury items thrive during economic downturns [8][9]. - The target demographic for these brands primarily includes young consumers aged 20-35, who value aesthetics and social attributes in their purchases [9]. Business Challenges - The bakery industry's business cycle is shortening, with a significant number of new openings being outpaced by closures; approximately 58% of new stores close within two years [10]. - Recent incidents, such as food poisoning linked to a popular bakery, highlight the risks associated with rapid expansion in the premium bakery sector [10].

Core Points - The article discusses the recipe and process for making Matcha Brioche Bread, highlighting the ingredients and steps involved in the preparation [2][3][5][6][8][13][14][15][19]. Ingredients Summary - Original Brioche Dough: 600 grams - Matcha Cream Filling: - Cream Sauce: 300 grams - Matcha Powder: 6 grams - Red Bean: 100 grams - Egg Wash: as needed [3]. Preparation Process Summary - Step 1: Freeze the completed brioche dough and flatten it [5]. - Step 2: Squeeze matcha cream filling on the surface [6]. - Step 3: Fold the dough [8]. - Step 4: Cut into 6 equal parts [13]. - Step 5: Ferment at 28°C and 75% humidity for 50 minutes [14]. - Step 6: Brush the surface with egg wash after fermentation [15]. - Step 7: Bake in the oven at 200°C (top) and 180°C (bottom) for 15 minutes [19]. Industry Insights - The article includes a section on notable figures in the baking industry, featuring interviews and insights from experienced bakers and competition winners [22]. - It also highlights trends and challenges in the baking industry, such as the closure of 100,000 bakeries and the strategies of those that remain profitable [22].

Core Viewpoint - The "Aizhen Cup" First China Bakery Master Entrepreneur Competition aims to discover new talents in the baking industry and promote innovation and upgrades within the sector, encouraging participants to express their city culture through their baking creations [4]. Group 1: Competition Background - The competition is designed to support aspiring bakers by providing a platform for showcasing their unique brands and creativity, with backing from industry experts and potential investors [4]. - The event is guided by the China Bakery Food Sugar Products Industry Association and organized by Beijing Bakery Exhibition Service Co., Ltd., with exclusive sponsorship from Weiyi Baking Products [4]. Group 2: Competition Highlights - Winners will receive substantial rewards, including brand startup funds and supply chain support [5]. - Participants will benefit from guidance by national-level baking masters and exposure through extensive media coverage across platforms like Xiaohongshu and Douyin [6][7]. Group 3: Participation Criteria - Eligible participants must have at least one store or brand, with a social media presence that meets specific engagement metrics [9]. - The competition encourages both home bakers and established brands to participate, provided they have a unique baking philosophy and entrepreneurial spirit [9]. Group 4: Competition Schedule - The online preliminary registration phase runs until August 15, 2025, followed by evaluation from August 16 to September 15, with the final competition taking place on October 17-18, 2025, at the Wuhan International Expo Center [9]. Group 5: Initial Competition Rules - Participants must create a baking product that includes at least one cake, reflecting the theme "My Baking, My City" [10]. - The evaluation will consider various metrics, including social media engagement and expert assessments, to select 20-30 finalists for the final round [10]. Group 6: Selected Brands - Notable participating brands include 8 Butter, Yuanbao Puff, and Artisan Flavor, each showcasing unique business models and product offerings [14][15][16]. - These brands highlight the diversity and innovation within the Chinese baking industry, with some achieving significant financial success despite challenging market conditions [15]. Group 7: Special Benefits - Participants will have access to high-quality ingredients from leading suppliers like Weiyi and Nanshun, enhancing their product quality [19]. - Free samples of specific ingredients, such as cream and barley flour, will be provided to competitors [19]. Group 8: Registration Process - Interested participants can register through the official Bakery China mini-program by scanning a QR code [20]. Group 9: Sponsorship and Support - The competition is supported by various sponsors, including Weiyi, Hanbake Technology, and Nanshun Hong Kong Group, each contributing to the baking industry's growth and innovation [22][24][27].

Core Viewpoint - The article discusses the significant price increase of lemons in China, driven by supply-demand imbalances due to adverse weather conditions affecting production, both domestically and globally [3][11][13]. Group 1: Price Increase and Market Dynamics - In July, the national wholesale average price of lemons surged by 80.67% year-on-year, reaching 14.08 yuan per kilogram, with prices in Sichuan's Anju area rising from 3-4 yuan per jin to 8-10 yuan per jin, marking a three-year high [3][11]. - The price surge has impacted tea beverage businesses, with costs for lemon water skyrocketing, leading to situations where some businesses effectively offer it for free to customers due to high costs and discounts [5][16]. - The supply of lemons is heavily reliant on last year's inventory, as adverse weather conditions led to a 40% decrease in the fruit-bearing rate and a 52% reduction in production this year [11][12]. Group 2: Global and Domestic Production Challenges - Global lemon production has also faced challenges, with Turkey halting lemon exports due to frost damage, and other regions like South Africa and Argentina experiencing reduced harvests due to severe weather [13][14]. - Anju, which supplies 70% of China's lemons, has been particularly affected by extreme weather, compounding the supply issues [8][11]. Group 3: Future Market Outlook - The domestic demand for lemons is expected to continue increasing, with projections indicating that the market size for the lemon industry in China will reach 580 billion yuan by 2025, growing by 70 billion yuan from 2024, with a year-on-year growth rate of 13.7% [15]. - The price of lemons is unlikely to return to normal levels this year, as ongoing extreme heat conditions are expected to further impact production [18][19].

如果说过去十年是"甜软面包"的黄金时代，那么当下的面包消费潮流，正在悄悄转向另一个方向 ——高水含量、长发酵、原料纯净、组织优秀。 从软欧到杂粮面包再到恰巴塔、法棍，近年来不断涌现的大单品几乎都是"少添加"的健康款式，消 费者对风味、气孔、口感层次的要求越来越高，也对面团背后的"工艺逻辑"提出了更多挑战。 尤其是对于那些试图实现标准化生产的中央厨房、中型面包工厂来说，一块面团该怎么更有效率 的"好好处理"，成了令人头疼的问题。 随着烘焙市场近几年高含水量面包、含果干、杂粮类面包的火爆，面团生产也 非常明显地发生了改 变：面团开始变"软"了。 这类面团带来的难度也显而易见：它们更容易粘手、拉扯不定型、无法直接切割，称重精度下降等 问题，对后段整形、发酵乃至烘焙结果都有直接影响。 过去的生产逻辑——"快点切、赶紧排、压实收口"——在这类面团面前几乎失效。你越快，它越 塌；你越压，它越黏。对于烘焙师基本功也提出严格要求：一个不注意，面包成品走形，或者是生 产效率被拖垮。 很多工厂开始面临一个核心矛盾：想要做产品创新，提升产品品质，就必须使用更"敏感"的面团； 但敏感的面团又撑不起原有的机械流程。 在工业化"大进步" ...

百香果酱100克 表面装饰： 糖粉适量 制作过程: 1. 将原味布里欧面团分割成60克1个，分别 滚圆，松弛20分钟。 本食谱选自《面包大全 》 百香果布里欧面包 材料： 原味布里欧面团180克 馅料： 2. 将面团按压排气。 3. 然后包入百香果馅。 4. 再将接口压紧，包成圆形。 5. 放入纸托中。 6. 以温度28℃、湿度75%，发酵50分钟。 7. 发酵好后，表面刷上蛋液。 8. 放入烤箱，以上火200℃、下火180℃烘 烤13分钟，出炉冷却，撒上糖粉即成。 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、 ...

以下文章来源于联商网 ，作者联商网编辑部 联商网 . 中国零售门户网站联商网订阅号，聚焦零售行业，全面提供购物中心、快消、电商、时尚品牌等第一手热点资讯，深度观察、数据分析等。 出品 /联商网 采访 /月小刀 撰文 /知世 2015年， 代数学家咖啡的前身 MatrixCoffee矩阵咖啡在苏州 开出第一家门店。 10年后，它已经发展成拥有160多家门店，估值超11亿的连锁咖啡企业。 作为一家消费领域的创业公司，代数学家在过去几年里经历了新消费品牌发展的经典考题：资本退潮，疫情围城，扩张泡沫等等。大考过后，品牌的经营哲 学已经发生深刻转变，理性、稳健成为新的关键词。 在众多品牌 折戟沉沙 的周期震荡中，代数学家 如何抓住时机，及时完成从 狂奔到区域深耕 的战略转变 ？对此，品牌有怎样的沉淀和思考？ 戴熠： 确实是 因为对咖啡的热爱进入这个赛道。不过，做线下、做品牌光有热爱不够。消费者最关注的是产品本身：怎么买到咖啡、购买体验是否舒适、 咖啡质量是否符合甚至超过预期。 95%的消费者不在乎品牌有多少店、老板是谁，只有从事商业或媒体的人会关注这些。 联商网：为什么更名为代数学家？做咖啡这件事情是怎么表达数学思维的 ...

东京烘焙职业人原创《中国烘焙匠人店》系列已开启。来 # 听创始人说，说他们精彩的创业 故事。 我们希望能够从创始人、主理人的经历中，去记录、去观察、去思考开店这件不容易的事情， 我们相信，这是一种值得探索的事。 【独家采访 · 第 170 家】 /// 在"卷"字写进日常的烘焙行业，既能扎进社区与居民为邻，又敢在一线商圈顶风立旗的品牌，屈指 可数。 而在山东，这块既讲情怀也看实干的土地上，成长出这样一家连锁品牌—— 石头先生的烤炉 。它并 不靠明星代言或大规模造势走红，而是在十年时间里，一家家门店踏实落地，一个个产品反复打 磨，最终在消费者和行业视野中，默默"长出了声量"。 从一条街到一座城，从社区小店到进驻北京合生汇、上海核心商圈，石头先生的路，一步一步，走 得很稳，也很"硬"。 近期，我们采访到了 「石头先生的烤炉」的总经理。 石头先生的连锁不是追逐风口、投机扩张的类型，从济南起步后，他们花了十年时间，在20+城市 落下60余家门店，在山东稳定根基后先踏进北京、再探上海。 "我们从来没有想过只是做到山东第一就止步。我们想做的是在山东、乃至在北方，走过更多的地 方，出现在更多人的生活中，真正深入到人们的日常 ...

原味牛奶哈斯 配方： 本食谱选自《 烘焙门店热销面包与蛋糕 》 | 高筋面粉-700克 | 低筋面粉-300克 | 盐-20克 | | --- | --- | --- | | 盐-20克 | 酵母-2克 | 糖-70克 | | 黄油-80克 | 蛋黄-50克 | 牛奶-650克 | 天然酵母种面-150克 口味描述: 本款面包表面柔软，内部组织细腻并有弹性。加上天然酵母的果香味与牛奶的香味，口感纯正，香味十 足。适合于早餐或者餐前小点食用。食用前最好可以进烤炉加热，味道更佳。 制作过程: 1.所需材料准确称量备用，干性与湿性材料分开称量。 2.将干性材料倒入搅拌机中搅拌均匀后，加入湿性材料与种面，一起慢速搅拌至无干粉状后开启快速搅 拌。 3.面团搅拌至七成，放入黄油(因黄油会阻碍面筋形成所以不宜早放)，然后先慢速搅拌至面团与黄油完 全融合，再调快速打至九成，面团表面光滑发亮，拉膜可印出手指纹。 9.将面团最终卷成圆柱体放置烤盘，入醒发箱进行第二次醒发。 10.室温28℃，醒发过程约40分钟左右，体积约至原来面团1.5-~2倍大即可。 11.将醒发好的面团表面用软刷均匀刷上薄薄一层蛋液。 12.使用法棒刀在面团 ...