Core Viewpoint - The article discusses the ongoing "subsidy war" in the food delivery industry, highlighting the detrimental effects on small and chain businesses, and introduces JD's new model "Qixian Xiaochu" as a potential solution to the industry's challenges [4][10][30]. Group 1: Industry Challenges - The recent "0 Yuan Purchase" subsidy campaigns by Meituan and Taobao have led to a significant increase in orders but have severely impacted the profits of merchants, with some reporting minimal earnings despite high order volumes [4][10]. - The prevalence of "ghost restaurants" has intensified competition, driving down prices and squeezing the profit margins of legitimate businesses. For instance, in Beijing, the total profit of the restaurant industry dropped by 88.8% year-on-year in the first half of 2024, with profit margins plummeting to 0.37% [8][10]. - Many legitimate restaurants are forced to either compromise on quality or exit the market entirely due to the aggressive pricing strategies of "ghost restaurants" [9][10]. Group 2: JD's New Model - JD's "Qixian Xiaochu" aims to address the issues of food safety and merchant profitability by establishing a new business model that emphasizes quality over price competition [5][11][30]. - The model includes a "dish partner" mechanism, allowing restaurant owners to contribute recipes while JD manages the operational aspects, thus reducing the financial burden on partners [15][17]. - JD plans to invest 10 billion over three years to establish 10,000 locations, focusing on high-quality, verified food offerings [6][30]. Group 3: Value Chain Reconstruction - JD's approach seeks to eliminate "ghost restaurants" by implementing strict entry standards for partners, ensuring that only quality establishments are included in the delivery network [13][14]. - The model emphasizes transparency and food safety through measures such as centralized production and live-streaming of kitchen operations, which helps build consumer trust [23][26][29]. - By offering guaranteed returns and reducing operational risks for partners, JD's model aims to create a win-win situation for consumers, merchants, and the platform itself [18][30]. Group 4: Industry Evolution - The introduction of "Qixian Xiaochu" represents a significant shift in the food delivery landscape, moving from a focus on price competition to one centered on value and quality [30][32]. - This initiative not only addresses the immediate challenges faced by the industry but also sets a precedent for future developments in the food delivery and broader restaurant sectors [32].

Core Viewpoint - The article discusses the process of making caramel banana Danish, highlighting the ingredients and steps involved in the baking process. Ingredients Summary - Danish dough: 600 grams - Surface decoration includes: - Cream sauce: to taste - Caramelized bananas: 10 slices - Dark chocolate sauce: to taste - Egg wash: to taste [1] Preparation Process Summary - Roll the dough to a thickness of 1 cm [4] - Cut the rolled dough into rectangles measuring 10 cm by 5 cm [5] - Place the rectangles on a baking tray and let them ferment for 60 minutes at 28°C and 75% humidity [8] - After fermentation, brush the surface with egg wash and pipe cream sauce on top [11] - Bake in the oven at 210°C for the top and 200°C for the bottom for 18 minutes [12] - After baking, cool and then pipe cream sauce on top and add banana slices [16] - Finally, drizzle dark chocolate sauce on the surface [17]

Core Viewpoint - The article provides a comprehensive overview of the latest trends and new product launches in the baking industry, highlighting innovative offerings from various brands and their unique characteristics [1]. Group 1: New Product Launches - Hema introduces a watermelon-flavored Swiss roll, featuring over 40% watermelon flesh and juice, offering a refreshing taste [9]. - Dingdong Maicai presents a vanilla cream Napoleon horn pastry with a mousse-like texture, made with animal butter [11]. - Lawson's "Sticky Little Shell" combines soft bread with savory meat floss and seaweed for added flavor [14]. - FamilyMart launches a mint chocolate series, including a cake sandwich and a bagel with mint cream [17]. - Happiness Cake offers two types of ice cream cakes, featuring flavors like green citrus melon and strawberry [20]. Group 2: Unique Offerings - Yimoduo revives the classic butter biscuit with healthier ingredients [22]. - Paris presents a giant butter pineapple bun, measuring 15cm in diameter, with a rich buttery flavor [25]. - Sun Beibei's lychee ice cream-flavored horn pastry features a delicate, crispy exterior and a refreshing filling [37]. - COVA introduces a mango dome dessert, combining fresh mango and creamy textures [4]. - Hibake's yogurt crispy treat incorporates freeze-dried yogurt for a unique texture [74]. Group 3: Industry Trends - The article notes a growing trend towards healthier and innovative baking products, with many brands focusing on unique flavors and textures to attract consumers [1]. - There is an emphasis on seasonal offerings, particularly summer-themed products that provide refreshing experiences [1]. - The collaboration between brands and popular culture, such as the partnership between Jasmine Milk White and the animated series "Mo Dao Zu Shi," indicates a trend towards leveraging pop culture for marketing [145].

Core Viewpoint - The article emphasizes the transformation of the Chinese baking market towards healthier options, driven by consumer demand for nutritional value and ingredient transparency, particularly in first and second-tier cities [4]. Group 1: Industry Trends - The baking industry is witnessing a shift from sweet treats to daily staples, with a growing focus on health-oriented products such as low-sugar, low-fat, and high-fiber options [4]. - Consumers are increasingly concerned about ingredient quality, including raw material ratios and the use of additives, prompting brands to accelerate their transition to healthier products [4]. Group 2: Company Overview - Tengzhou Sanji Food Co., Ltd. specializes in bread processing and was established in 2021, located in Tengzhou, Shandong Province, covering an area of 2,500 square meters [7]. - The company has achieved ISO 22000 food safety management certification and collaborates with over 200 well-known enterprises, showcasing its leading position in the industry [7][43]. - Sanji Food focuses on innovation and quality, employing experienced R&D and inspection teams to ensure product excellence and customer satisfaction [7]. Group 3: Product Offerings - The product range includes various series such as butter series, high-protein low-carb series, additive-free series, low GI series, and whole grain series [9][19][28]. - The butter series features clean ingredients with New Zealand imported butter, enhancing flavor and texture [10]. - The high-protein low-carb series caters to fitness enthusiasts and athletes, using clean formulations with ingredients like wheat and pea protein [15]. - The additive-free series guarantees purity and health, suitable for fitness, weight loss, and for children and the elderly [19]. - The low GI series offers options with low glycemic index, ideal for those managing blood sugar levels [28]. - The whole grain series is rich in dietary fiber, promoting satiety and reducing the intake of high-calorie foods, making it suitable for fitness and weight loss [28].

Core Viewpoint - The article discusses the process of making Danish pastry with apple filling, highlighting the ingredients and steps involved in the preparation and baking process. Ingredients Summary - Danish dough: 600 grams [1] - Filling ingredients include: - Crème sauce: to taste [2] - Apples: 2 (diced) [1] - Pistachios: to taste [1] - Icing sugar: to taste [1] Preparation Process Summary - Roll the Danish dough to a thickness of 0.5 cm [4] - Cut the dough into squares measuring 11 cm x 11 cm [5] - Place the squares into a star-shaped mold and let them ferment at 28°C and 75% humidity for 50 minutes [9] - After fermentation, pipe crème sauce on the surface [10] - Add diced apples and pistachios on top [11] - Bake in the oven at 210°C (upper heat) and 200°C (lower heat) for 20 minutes [16] Industry Insights - The article features a monthly highlight section that includes interviews with baking professionals and insights into the baking industry [19] - Topics covered include the opening of new bakeries, trends in consumer preferences, and techniques for improving baking efficiency [19]

Core Viewpoint - The article emphasizes the recruitment opportunities in the baking industry, highlighting the need for skilled professionals in various roles within leading companies like Xinmai Foods and DEMO. Company Overview - Xinmai Foods, established in 1997, is a leading enterprise in the baking industry with nearly 28 years of experience, focusing on OEM in Shanghai [5] - DEMO, founded in 2012, is a modern baking company located in Nanning, Guangxi, integrating product development, production, cold chain distribution, and physical stores [22] Company Strength and Scale - Xinmai Foods operates a 17,000 square meter modern factory with 10 production lines and 47 fully automated machines, achieving a daily production capacity of 6,000 tons and offering over 200,000 product combinations [6] - DEMO has 15 offline stores and a 3,000 square meter self-owned factory with a 100,000-level purification production workshop, ensuring superior production conditions [22] Research and Innovation - Xinmai has established global R&D centers in Shanghai and Tokyo to stay ahead of international baking trends, winning industry awards for products like the butterfly pastry and mooncakes [7] - DEMO focuses on promoting healthy baking concepts and uses high-quality ingredients, maintaining a commitment to fresh, handmade products [22] Recruitment Opportunities - Xinmai is forming a new core R&D team in Dongguan, seeking passionate individuals in baking to join their innovative platform [8] - Positions available at Xinmai include Baking R&D Engineer, responsible for product development and market adaptation [9][10][11][12][13] - DEMO is hiring for various roles, including Cake R&D Engineer, Cake Process Supervisor, Senior Cake Decorator, and Baker, with competitive salaries ranging from 4,000 to 15,000 [23][24][25][26] Employee Benefits - DEMO offers a reasonable promotion mechanism, training opportunities, holiday benefits, paid annual leave, and team-building activities [27]

Core Viewpoint - The article discusses the recipe and preparation process for Scottish black bread, highlighting the ingredients and steps involved in making this type of bread. Ingredients Summary - The recipe includes high-gluten flour (250g), brown sugar (60g, 24%), salt (2g, 0.8%), baking soda (3g, 1.2%), dry yeast (3g, 1.2%), egg (25g, 10%), milk (120g, 48%), cocoa powder (10g, 4%), and soaked raisins (60g) [2]. Preparation Process Summary - Step 1: Combine dry ingredients (excluding raisins) and wet ingredients in a container [5]. - Step 2: Mix to form a dough [6]. - Step 3: Transfer the dough to a floured surface and mix well [9]. - Step 4: Add raisins and mix evenly [10]. - Step 5: Divide the dough into 250g pieces, shape into balls, and let rest for 30 minutes [11]. - Step 6: Roll the dough into long shapes [16]. - Step 7: Place in a mold and ferment at 30°C with 75% humidity for 50 minutes [17]. - Step 8: After fermentation, brush the surface with egg wash and sprinkle sesame seeds [18]. - Step 9: Bake in the oven at 200°C for the top and 190°C for the bottom for 18 minutes [22].

Core Viewpoint - The article highlights the recruitment opportunities in the baking industry, specifically focusing on companies like Shanghai Xinmai Food and DEMO Daimu, which are seeking skilled professionals to enhance their product development and production capabilities [5][22]. Company Overview - Shanghai Xinmai Food has been a leading player in the baking industry since 1997, specializing in OEM services and offering a wide range of products [5]. - DEMO Damu, established in 2012, is a modern baking enterprise located in Nanning, Guangxi, focusing on product development, production, and healthy baking concepts [22]. Company Strength and Scale - Xinmai Food operates a 17,000 square meter modern factory with 10 production lines and 47 automated machines, achieving a daily production capacity of 6,000 tons and offering over 200,000 product combinations [6]. - DEMO Damu has 15 offline stores and a 3,000 square meter self-owned factory with a 100,000-level clean production workshop [22]. Research and Innovation - Xinmai Food has established global R&D centers in Shanghai and Tokyo to stay ahead of international baking trends, winning industry awards for its products [7]. - DEMO Damu emphasizes the use of high-quality ingredients and fresh baking, maintaining a commitment to using animal cream in its products [22]. Recruitment Opportunities - Xinmai Food is forming a new core R&D team in Dongguan, looking for baking R&D specialists with 3-5 years of experience, particularly in laminated and Danish pastry products [9][14]. - DEMO Damu is hiring for various positions, including cake R&D specialists, cake process supervisors, senior decorators, and bakers, with salaries ranging from 4,000 to 15,000 yuan [23][24][25][26]. Employee Benefits - DEMO Damu offers a reasonable promotion mechanism, training opportunities, holiday benefits, paid annual leave, and team-building activities [27].

Core Viewpoint - High hydration bread, characterized by its high water content, presents both challenges and advantages in baking, making it a unique and desirable product despite its difficulties in preparation [1][5][10]. Group 1: Benefits of High Hydration Bread - High hydration bread retains moisture, resulting in a chewy texture and making it easier to consume for those who dislike dry bread [10]. - It can delay staling, extending the shelf life of the bread compared to traditional methods that rely on eggs and fats [11][12]. - The use of minimal yeast and long fermentation at low temperatures enhances the aroma and flavor of the bread [13][14][15]. Group 2: Challenges of High Hydration Bread - The high water content makes the dough sticky and difficult to shape, leading to lower efficiency in production [18][62]. - The dough tends to flatten during baking due to its loose structure [19]. - High hydration bread is prone to mold growth, necessitating careful storage to prevent spoilage [21]. Group 3: Preparation and Techniques - The water content in the dough is calculated as a percentage of the flour weight, with high hydration dough defined as having over 70% water [28]. - A specific recipe for ciabatta includes 90% hydration, requiring careful measurement of ingredients [24][29]. - Techniques such as autolyse (water absorption) and gentle handling during shaping are crucial for achieving the desired dough quality [30][52]. Group 4: Baking Process - The baking temperature for high hydration bread should be higher to ensure proper cooking without hardening the crust too quickly [58]. - A typical baking process involves preheating the oven to 220-240°C and may require longer baking times compared to standard doughs [60]. Group 5: Industry Insights - The highest recorded hydration level for bread is 120%, showcasing the extremes that can be achieved in high hydration baking [65]. - Despite the challenges, the unique texture and flavor profile of high hydration bread continue to attract bakers and consumers alike [63].

Core Viewpoint - The article discusses the rising trend of "Southwest F4" flavors in the baking industry, highlighting how local ingredients from the Yunnan, Guizhou, Sichuan, and Chongqing regions are being incorporated into baked goods, reflecting a shift in consumer preferences towards complex and regional flavors [1][3]. Group 1: Emergence of Southwest F4 - More bakers are sourcing local ingredients from the mountainous regions of Southwest China, leading to a trend where flavors like wood ginger, sour soup, mushrooms, and rose are increasingly featured in new products [1][3]. - The traditional focus on foreign flavors is being challenged as younger consumers seek more authentic and locally inspired tastes [5][19]. Group 2: Flavor Characteristics - The "Southwest F4" flavors break the traditional sweet and salty dichotomy, introducing complex taste profiles that include umami, sourness, and spiciness, appealing to the evolving palate of consumers [19][23]. - The geographical and cultural richness of Southwest China provides a unique "natural flavor library," making it suitable for the new generation's taste preferences [24][30]. Group 3: Cultural Resonance - Young consumers are experiencing a sense of pride and recognition as their local flavors are elevated to a gourmet status, transforming the perception of "hometown specialties" into a new mainstream [28][32]. - The cultural significance of these flavors is less burdensome compared to other regions, making them more accessible and appealing to consumers looking for novelty and uniqueness [30][43]. Group 4: Product Development Strategies - Successful products are not merely about adding local ingredients but involve a thoughtful integration of flavors and narratives that resonate with consumers [32][37]. - Key flavor tags should be identified to create memorable taste experiences, ensuring that the essence of the local ingredient is preserved while adapting it to baking techniques [33][36]. Group 5: Future Directions - The article suggests that the future of baking will focus on local expressions of flavor authenticity, moving away from imported tastes to a more localized approach [43][45]. - There is an emphasis on developing systematic methods to transform local flavors into replicable and sustainable products, indicating a potential shift in the baking industry landscape [45][46].