Company Overview - Shenzhen Maixuan Food Co., Ltd. originated from a bakery established in 1932 in Yuen Long, Hong Kong, and was officially registered in 2002 after being set up by the fourth generation of the Zhuang family in Shenzhen [4] - The company focuses on traditional Chinese festive foods and innovative pastries, including mooncakes, rice dumplings, and wedding cakes, and has obtained multiple food safety certifications such as ISO9001, ISO22000, and HACCP [4] - Maixuan is recognized as the largest mooncake producer in Shenzhen, with modern production bases covering an area of 72,000 to 76,000 square meters [4] - The brand "Maixuan" has received accolades such as "Shenzhen Old Brand" and "Guangdong Old Brand," and has won gold awards at the Shenzhen Mooncake Festival [4] Recruitment Information - The company is currently hiring for various positions, including Product Manager and Sales Director, with specific responsibilities and requirements outlined for each role [5][9] - The Product Manager role involves market research for festive products, product design, promotional material creation, and sales training, requiring a bachelor's degree and at least three years of relevant experience [6][7] - The Sales Director position requires over ten years of experience in the food industry, with a focus on managing teams and developing sales strategies, offering a comprehensive monthly income of 40,000 to 70,000 [9][12] - Salary packages for the Product Manager range from 12,000 to 20,000 per month, including project bonuses and benefits such as social insurance and housing [8]

Core Viewpoint - The article provides a detailed recipe for making Honey Grapefruit Tea Toast, highlighting the ingredients and step-by-step preparation process [2][3]. Ingredients Summary - Sweet dough: 900 grams [3] - Filling: - Honey grapefruit tea: 200 grams [3] - Egg wash: appropriate amount [3] - Candied orange peel: appropriate amount [3] - Mexican sauce: appropriate amount [3] Preparation Process Summary - Step 1: Divide the fermented dough into pieces of 450 grams each, roll them into balls, and let them rest for 20 minutes [5]. - Step 2: Roll out the dough [8]. - Step 3: Spread honey grapefruit tea evenly on the surface of the dough [9][12]. - Step 4: Fold the dough from both sides [13]. - Step 5: Fold in the opposite direction [14]. - Step 6: Roll the dough into a flower shape [19]. - Step 7: Place in a 450-gram toast mold and ferment at 30°C and 75% humidity for 60 minutes [20]. - Step 8: After fermentation, brush the surface with egg wash and sprinkle with orange peel [21]. - Step 9: Squeeze Mexican sauce on top [25]. - Step 10: Bake in the oven at 170°C for the upper heat and 210°C for the lower heat for 25 minutes [26].

Core Viewpoint - The article highlights the entrepreneurial journey of Dong Shuyuan, co-founder of "Xin Yi Copper Cake," emphasizing the importance of product specialization and brand standardization in the bakery industry. Group 1: Entrepreneurial Journey - Dong Shuyuan sold his rising bakery brand to start anew in Shanghai, focusing on a single product, the copper cake, which has now expanded to 82 stores nationwide [2][4]. - The initial experience of running a full-category bakery led to the realization of its limitations in scalability and standardization [5][24]. Group 2: Product Development and Innovation - The copper cake is positioned as a versatile product that can fit various meal occasions, with a focus on local seasonal ingredients for fillings [7][8]. - The development of fillings follows a principle of one-third innovation, one-third classic replication, and one-third experimental flavors, ensuring a balance between novelty and customer familiarity [16][17]. Group 3: Business Model and Strategy - The brand underwent a significant transformation after a period of rapid expansion, shifting to a model focused on high efficiency and low-cost franchising [24][30]. - The company emphasizes the importance of maintaining product quality and customer experience, with strict criteria for franchise partners to ensure operational stability [30][32]. Group 4: Market Positioning and Trends - The brand's high repurchase rate is attributed to its redefined positioning of copper cake as a meal alternative rather than just a dessert, aligning with current market trends [21][36]. - The company plans to innovate further by launching flagship stores and expanding filling types while maintaining a clear narrative about its product offerings [36][38].

Group 1 - The article discusses a recipe for making bread, highlighting the ingredients and their specific measurements [2][3] - The preparation process includes mixing dry and wet ingredients, allowing the dough to rise, and shaping it with fillings [5][6][12] - The baking instructions specify the temperature and time required for optimal results [22][25] Group 2 - The article features various topics related to the baking industry, including the opening of new bakeries and trends in consumer preferences [27] - It mentions the challenges faced by bakeries, such as closures, and what successful shops are doing to remain profitable [27] - The article also touches on innovative baking techniques and ingredients that are gaining popularity among bakers [28]

Core Viewpoint - The Chinese dairy industry is undergoing a significant strategic transformation, shifting from a "scale expansion" model reliant on market penetration and capacity expansion to a "value enhancement" model focused on technological innovation, product differentiation, and value chain extension [5][6]. Group 1: Market Dynamics - The B-end dairy market is emerging as a new growth point, attracting major players like Mengniu and Yili, as the C-end market becomes saturated and competition intensifies [6][9]. - The total scale of the B-end dairy market has expanded to a trillion-level, driven by the rapid rise of coffee, baking, and tea industries, which have a growing demand for dairy products [9][12]. - The coffee market alone is projected to see a sales volume of 3.3 billion cups in 2023, with a growth rate of 37.5%, expected to reach 5 billion cups by 2025 [9][12]. Group 2: Domestic Market Trends - The domestic B-end market, particularly for high-end products like cream and cheese, has been dominated by international brands, with a domestic replacement rate of less than 30% [13][15]. - Domestic dairy companies are making strides in technology and production processes, which is breaking the previous dominance of foreign brands [13][15]. - The average price of fresh milk in major producing provinces has decreased, providing a cost advantage for domestic dairy companies in the B-end market [16]. Group 3: Competitive Strategies - Major dairy companies are rapidly expanding their B-end business through partnerships with restaurant chains and other strategies [20][21]. - Mengniu has launched a professional catering brand and focused on specific product lines to meet diverse professional needs [21][23]. - Yili has established a professional dairy application innovation center and expanded its B2B platform to enhance its B-end market presence [23][24]. Group 4: Challenges and Opportunities - The B-end market offers stable customer bases and large order volumes, which can lead to lower production costs and more direct market insights for dairy companies [27]. - However, competition in the B-end market is distinct from the C-end, focusing on product specialization, customization, and supply chain efficiency [29][30]. - Barriers to entry, such as technology, scale, and brand reputation, make it challenging for new entrants to compete effectively in the B-end market [32].

Group 1 - The article highlights the latest and most valuable new products and brand information in the baking industry, providing insights into various baked goods and innovations [2][3][4][5][6][8]. - Several brands are featured, including DINGDONG, Ole, Costco, and others, showcasing a variety of products such as cakes, pastries, and bread [2][3][4][5][6][8]. Group 2 - Specific products mentioned include the "Coconut Mango Swiss Roll" and "Milk Protein Triangle Cake" from DINGDONG, which emphasize tropical flavors and health-conscious ingredients [9][12]. - Ole's "Blueberry Caramel Cloud Bun" is noted for its fluffy texture achieved through 48 hours of low-temperature fermentation [12]. - Costco offers two types of Swiss rolls, highlighting a combination of black sugar and glutinous rice flavors [14]. Group 3 - The article also discusses various seasonal and limited-edition products, such as the "Qixi Festival Limited Cake" from Holiland, which targets festive occasions [4]. - Joybake's "Explosive Cheese Sausage Corn Ciabatta" combines cheese and corn for a unique flavor profile, appealing to consumers looking for indulgent snacks [26]. - The "Lemon Angel Cake" from Jinyuanlang is described as refreshing and not overly sweet, catering to those who prefer lighter desserts [28]. Group 4 - The article mentions collaborations and marketing strategies, such as Kudi Coffee announcing Yang Mi as its global brand ambassador, enhancing brand visibility [121]. - Hema has launched a new line of low-GI products, indicating a trend towards healthier eating options in the market [123]. - Starbucks has partnered with fragment design to introduce a new beverage, showcasing innovation in product offerings [124].

Core Viewpoint - The beverage industry is innovating by integrating baked goods, particularly egg tarts, into their product offerings, enhancing customer engagement and increasing sales potential [20][22][34]. Group 1: Egg Tart Innovations - Beverage stores are creatively using tea-making techniques to produce egg tarts, with brands like Heytea introducing flavors such as taro mud and brown sugar [8][15]. - The average price of these egg tarts is around 30 yuan, which, while not cheap, attracts consumers due to unique flavors and appealing presentations [15][20]. - The trend of egg tarts is gaining traction, with various brands like Lele Tea and Grandpa's Tea launching their own versions, including innovative designs like "box tarts" and "giant tarts" [19][20]. Group 2: Expanding Product Lines - Beverage brands are diversifying their offerings by introducing low-cost baked goods, such as freshly baked bread priced under 10 yuan, to attract customers and increase foot traffic [24][26]. - New store formats, like Nayuki Green, are focusing on fresh and healthy ingredients, aiming to capture a broader market by offering tea, baked goods, and light meals [27][29]. - The introduction of Chinese-style snacks, such as baked buns paired with coffee, is appealing to local tastes and enhancing customer interest [31][33]. Group 3: Market Strategy - The integration of baked goods into beverage menus is seen as a strategic move to combat price competition in the beverage market, allowing stores to maintain profitability [34][35]. - The emphasis on freshly made products rather than factory-produced items is intended to create a unique selling proposition and strengthen brand loyalty [35].

Core Viewpoint - The article discusses the process of making French mushroom bread, detailing the ingredients and step-by-step instructions for preparation and baking. Group 1: Ingredients and Preparation - The main ingredients include 500 grams of high-gluten flour, 10 grams of salt, 10 grams of honey, 225 grams of whole wheat natural leaven, and 230 grams of water [2] - The preparation process starts by mixing all ingredients in a mixer until the dough is smooth and elastic, followed by a 40-minute fermentation [5] Group 2: Dough Handling - After the initial fermentation, the dough is flipped to increase elasticity, with this process repeated every 40 minutes for a total of three times [6] - The dough is allowed to rise until it reaches 1.5 times its original volume [7] Group 3: Shaping and Final Fermentation - The dough is divided into pieces weighing 100 grams and 20 grams, rolled into balls, and allowed to rest for 30 minutes [9] - The 100-gram pieces are rolled into balls, while the 20-gram pieces are rolled out into circles [10][11] - The rolled-out circle is placed on top of the 100-gram dough, and a hole is made in the center [16][17] Group 4: Baking Process - The dough undergoes a final fermentation at 28°C and 75% humidity for 60 minutes [18] - After fermentation, low-gluten flour is sifted on the surface of the dough before baking [22] - The bread is baked in an oven at 220°C for the top and 200°C for the bottom, with steam, for 30 minutes [23]

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