本食谱摘选自 《面包大全》 布里欧夹心面包 材料： 原味布里欧面团200克 表面装饰: | 核桃仁-150克 | 杏仁奶-100克 | 糖粉适量 | | --- | --- | --- | | 蛋液适量 | | | 馅料: 克林姆酱适量 制作过程: 1. 将发酵好的布里欧面团分割成50克/个。 3. 在表面刷上蛋液。 4. 蘸上核桃仁。 2. 分别滚圆。 7. 放入烤箱，以上火200℃、下火180℃，烘烤15分钟。 5. 放入烤盘，以温度28℃、湿度75%，发酵50分钟。 6. 发酵好后，表面挤上杏仁奶油。 8. 出炉冷却，从中间切开，挤上克林姆酱。 此图片来自微信公众平台 系经允许不可引用 此图片来自微信公众平台 未经允许不可引用 9. 将另一半盖上，在表面撒上糖粉即可。 100 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 ...

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 purification 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 looking for a baking R&D specialist in Dongguan, focusing on the development of puff pastry and Danish products, with responsibilities including product innovation and technical guidance [9][10][11]. - DEMO Damu is hiring for various positions, including cake R&D specialists, cake process supervisors, senior decorators, and bakers, offering competitive salaries and benefits [23][24][25][26]. Employee Benefits - DEMO Damu provides a reasonable promotion mechanism, training opportunities, holiday benefits, paid annual leave, and team-building activities [27].

Core Viewpoint - The article highlights the unique and artistic approach of the Osaka-based bakery "PARIS-h," which combines creativity in flavor and presentation, making it a notable destination for bread lovers in Japan [4][8][17]. Group 1: Bakery Overview - "PARIS-h" has consistently ranked among Japan's top 100 stores and boasts a high rating of 3.94 on Tabelog [4]. - The bakery is located in the Daibiru building in Osaka, and its name reflects a Parisian atmosphere, with the 'h' representing the owner's initials [8]. - The interior design resembles a museum, featuring European-style decor and intricate details that enhance the customer experience [10][12]. Group 2: Product Offerings - The bakery offers a wide variety of colorful breads, with an emphasis on the use of dried fruits and nuts, which change seasonally to reflect nature's bounty [20][26]. - Each product is meticulously labeled with detailed descriptions, making the shopping experience akin to visiting a museum [23]. - Signature items include the "Three-Color Rye Bread," which combines strawberry, pistachio, and black currant flavors, showcasing a rich layering of tastes [37][38]. Group 3: Creative Approach - The owner, with an artistic background, treats bread-making as a form of art, focusing on both taste and visual appeal [17][68]. - The bakery's products are characterized by their unconventional appearance, which contrasts with traditional fluffy bread, offering a dense and moist texture [68][71]. - The use of natural ingredients for color enhances the health aspect of the products, with various fruits and vegetables contributing to the vibrant hues [55][61]. Group 4: Customer Experience - The bakery's atmosphere and attention to detail contribute to a memorable customer experience, encouraging repeat visits [110][112]. - The creative naming of products adds an element of intrigue, such as "Wandering in the Forest" for a rye bread filled with nuts and honey [76][79]. - The combination of visual impact, delicious flavors, and a well-curated environment elevates customer satisfaction and loyalty [110][112].

本食谱摘选自 《面包大全》 酱油风味面包 材料： | 酱油风味面团-500克 | 黄豆粉适量 | 黄油适量 | | --- | --- | --- | | 稍打发鲜奶油适量 | 细砂糖适量 | 蛋液适量 | 制作过程: 1. 准备酱油风味面团一个，约500克。 2. 将面团擀开呈圆形。 3. 放入烤盘，以温度28℃、湿度75%，发酵45。 4. 在面饼表面刷上蛋液。 5. 然后在表面打上小孔，挤上黄油。 8. 出炉后淋上稍打发的鲜奶油即可。 6. 撒上细砂糖和黄豆粉。 7. 放入烤箱，以上火210℃、下180℃，烘烤15分钟。 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 ...

Core Viewpoint - The article emphasizes the recruitment efforts of DEMO brand, a modern baking enterprise in Nanning, Guangxi, aiming to provide job opportunities for baking professionals while promoting healthy baking concepts and products [5]. Company Overview - DEMO brand was established in 2012 and is located in Nanning, Guangxi. It integrates product research and development, production, cold chain distribution, and physical stores [5]. - The company currently operates 15 offline direct stores and has over 3,000 square meters of self-owned factory space with a 100,000-level purified production workshop, ensuring superior production conditions and work environment [5]. - DEMO is committed to promoting healthy baking concepts and products, using high-quality global ingredients and fresh baked goods, consistently utilizing animal cream since its inception [5]. Recruitment Positions - **Cake R&D Engineer**: Monthly salary of 15K+; requires over 5 years of relevant experience and familiarity with mainstream cake production processes and ingredient applications [6]. - **Senior Cake Decorator**: Monthly salary of 8K+; specializes in custom-shaped cakes and various decoration techniques [8]. - **Baker**: Monthly salary of 4K-7K; must master the production of various types of bread including Japanese, Danish, croissant, and toast [9]. Employee Benefits - The company offers a reasonable promotion mechanism, comprehensive job training, and equal promotion opportunities [11]. - Opportunities for overseas baking learning exchanges in France and Japan, as well as domestic and international training [11]. - Additional benefits include holiday and birthday perks, paid annual leave, triple pay on holidays, quarterly team-building meals, and meal allowances for certain positions [11].

Core Viewpoint - The company has launched the "4G" strategy, focusing on "good users, good products, good services, and good mindset" to enhance its competitive edge in the market [2][4][17] Group 1: Strategic Focus - The "4G" strategy emphasizes the importance of quality over quantity in a competitive environment characterized by price wars and user acquisition battles [4][5] - The company aims to differentiate itself from competitors by prioritizing product quality and supply chain development rather than relying on subsidies and price competition [4][5] Group 2: Product Development - The company has set higher standards for its product development team, focusing on creating better, healthier, safer, and more cost-effective products [7] - In the past six months, the company has eliminated over 4,000 mediocre products, with quality products now accounting for 40% of its SKU [7] Group 3: Supply Chain and Upstream Investment - The company is investing in upstream supply chains, including establishing black pig breeding bases and digital fishing warehouses to ensure quality control of fresh products [9] - The company is also focusing on the health food market, particularly low GI (glycemic index) products, which have shown significant sales growth [10][13] Group 4: Digital Transformation - The company is enhancing its digital capabilities, utilizing AI to create a "smart brain" that improves supply chain management and product lifecycle management [15][16] - A traceability system is being developed to ensure transparency from production to delivery, enhancing consumer trust [16] Group 5: Future Aspirations - The company plans to expand its supply chain capabilities to larger markets and even overseas, aiming to balance supply and demand on a global scale [17]

Core Viewpoint - The article provides a detailed recipe for a specific type of bread, emphasizing the importance of ingredient proportions and the step-by-step process for achieving the desired texture and flavor. Ingredient Summary - Basic dough ingredients include: - High-gluten flour: 550 grams - Sugar: 170 grams - Dry yeast: 40 grams - Salt: 100 grams - Cheese spread: 100 grams - Whole egg: 1 - Cold water: 275 grams [1] - Folding ingredients include: - Folding butter: 330 grams - Sugar: 175 grams [2] Preparation Process Summary - Mix all ingredients and knead at low speed for 6 minutes, then medium speed for 4 minutes. Let the dough rest at room temperature for about 1 hour until it doubles in size [3]. - Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 12 hours [4]. - For the butter incorporation process, shape the butter into a 20 cm x 20 cm square and refrigerate until firm. Roll the basic dough into a 20 cm x 40 cm rectangle and place the butter in the center, folding the dough over it and refrigerating for 1 hour [5]. - Fold the dough a second time and refrigerate for another hour. Roll the dough to a thickness of 5 mm, cut into 10 cm squares, and place in molds [6]. - Allow the dough to proof at room temperature for 1 to 1.5 hours [7]. - Sprinkle remaining sugar on top and bake in a preheated oven until golden brown [8]. - After baking, remove from the mold and cool on a wire rack [9]. Tips and Variations - The bread can be made using different shaped molds [10]. - Recycled cans can be used for shaping the dough [11]. - Fillings such as apple puree or salted caramel can be added [12]. - Cheese can be inserted, and chocolate sauce can be drizzled on top [13].

Core Insights - The baking market is increasingly favoring products that combine regional flavors and innovative taste combinations, moving towards mainstream acceptance of "low sweetness" and "rich taste layers" [1][2] Group 1: Market Trends - Single flavors are no longer sufficient to satisfy the younger generation's palate, leading to a demand for complex flavors that are not overly sweet or greasy, with a focus on texture and memorable experiences [2][4] - Successful products often follow three basic logics: the foundational texture of the dough, the emotional highlight provided by the filling, and the visual appeal of the product's surface [5][7][10] Group 2: Product Development - The "Red Bean Sea Salt Roll" is highlighted as a successful product that combines visual appeal and taste, utilizing high-quality ingredients like Showa CDC flour for a chewy texture and rich flavor [11][13] - The filling consists of three components: a red bean filling with a unique flavor profile, a chewy mochi for texture, and a smooth yellow bean custard for a warm finish, creating a layered flavor experience [15][41] Group 3: Technical Insights - Techniques for flavor pairing include contrasting textures (e.g., sticky vs. smooth) and complementary flavors (e.g., sweet with salty) to enhance the overall eating experience [8] - The product's surface design serves as a visual anchor, enhancing recognition and guiding customer expectations regarding flavor [10] Group 4: Market Positioning - The "Red Bean Sea Salt Roll" is positioned as a versatile product that can evolve into various offerings, supporting long-term sales stability for bakeries by providing a replicable and combinable resource [46]

Core Viewpoint - The article emphasizes the growing importance of enzyme preparations in the baking industry, particularly in enhancing the quality and shelf life of baked goods while adhering to clean label trends [4][6][62]. Group 1: Enzyme Preparations in Baking - Enzyme preparations are recognized as crucial tools in the baking industry, especially for improving product quality and stability amidst rising consumer expectations for taste and visual appeal [4][9]. - These preparations are not high-tech but are catalytic proteins derived from plants, animals, or microorganisms, processed to serve as low-quantity additives that enhance dough properties without leaving residues in the final product [7][9]. - Enzymes can improve dough stability, optimize fermentation time, control the fluffiness of the final product, and extend shelf life by delaying staling processes [10][12][28]. Group 2: Types and Functions of Enzymes - Various types of enzymes are utilized in baking, including amylases, xylanases, glucose oxidases, proteases, and transglutaminases, each serving specific functions to enhance dough characteristics [19][61]. - Amylases help break down starches to improve fermentation efficiency and delay staling, while xylanases enhance dough extensibility and volume [19][31]. - Glucose oxidases strengthen gluten quality and improve the texture of bread, while proteases relax dough and reduce shrinkage [36][42]. - Transglutaminases enhance gluten structure and improve the elasticity and volume of baked products [55][58]. Group 3: Experimental Results - Experiments conducted by the German Ston Group demonstrated that the addition of specific enzymes significantly improved dough properties, fermentation times, and final product volumes [25][34][39]. - For instance, the use of bacterial α-amylase notably improved the moisture retention and softness of bread over its shelf life [28]. - The results indicated that enzyme combinations are necessary to address various baking challenges effectively, rather than relying on a single enzyme [61][62]. Group 4: Future Directions - The article hints at future discussions on customized enzyme solutions for clean label products and the importance of enzyme preparations in industrial baking [63][64]. - Upcoming events will focus on the application of enzyme preparations in industrial baking, highlighting the need for tailored solutions to meet diverse product requirements [63].

Core Viewpoint - The article provides a detailed recipe for making Cheddar Cheese Danish, outlining the ingredients and step-by-step preparation process. Ingredients Summary - The main dough ingredients include 500 grams of high-gluten flour, 75 grams of sugar, 30 grams of milk powder, 10 grams of dry yeast, 150 grams of crushed ice, 100 milliliters of ice water, 30 grams of butter, and 10 grams of salt [1]. - The layering ingredient consists of 250 grams of margarine, which is rolled thin between two layers of film [2]. - The filling includes 25 grams of Cheddar cheese and a mixed egg wash [2]. Preparation Process Summary - The preparation begins by mixing flour, sugar, milk powder, and dry yeast [3]. - Crushed ice is added while kneading the dough, followed by the gradual addition of ice water [4]. - Salt and butter are incorporated into the dough, which is then refrigerated for 15 minutes [5]. - The dough is rolled out on a floured surface [6], and margarine is placed in the center and wrapped tightly with the dough [7]. - The dough is rolled out again, folded from the top and bottom towards the center, and refrigerated for another 15 minutes [8]. - This rolling and folding process is repeated once more, followed by another refrigeration period of 15 minutes, making the dough ready for use [9][10]. - The dough is rolled to a thickness of 6 millimeters and cut into rectangles measuring 9 cm by 12 cm [11]. - Cheddar cheese is piped into the center, rolled up, and secured with water [12]. - The rolled dough is placed on a baking tray and allowed to rest for 75 minutes [13]. - An egg wash is applied before baking at 180°C for 20 minutes [14].