Core Viewpoint - The article discusses the ongoing "burning money war" in the food delivery industry, particularly focusing on the implications of the "0 yuan purchase" strategy employed by major platforms like Alibaba, Meituan, and JD.com, which is leading to unsustainable business practices and consumer behavior changes [2][3][5][7]. Group 1: Industry Dynamics - Major platforms have released significant amounts of delivery coupons, leading to a surge in orders, with Meituan reporting over 120 million instant retail orders in a single day [6][7]. - The cumulative investment from these platforms in subsidies is approaching 100 billion yuan, comparable to national consumer subsidy levels [7]. - The "0 yuan purchase" strategy is a direct and aggressive growth tactic that can inflate user acquisition and order volume in the short term [9]. Group 2: Long-term Consequences - The reliance on "0 yuan purchase" creates a dependency on subsidies, leading to a decline in customer loyalty and retention as users become accustomed to low prices [9][10]. - The influx of orders driven by extreme subsidies can distort actual consumer demand, resulting in increased operational costs and decreased service efficiency [9][10]. - Platforms face a competitive arms race, where stopping subsidies could mean losing market share, ultimately driving down profit margins across the board [10]. Group 3: Impact on Merchants - Merchants are caught in a challenging position, as they must participate in subsidy programs to gain visibility and orders, often at a loss [15][18]. - The pressure from increased order volumes can overwhelm staff and resources, leading to operational strain and higher labor costs [14][17]. - Long-term low pricing strategies can harm brand positioning and profitability for merchants, as they become reliant on platform-driven traffic rather than cultivating their own customer base [16][18]. Group 4: Consumer Behavior - Consumers are currently benefiting from the price wars, enjoying significant discounts and promotions, which has led to a temporary spike in consumption [19]. - However, this behavior is likely to distort future purchasing habits, as consumers may develop a mindset that only values discounts, negatively impacting the overall pricing structure of the market [19].

Group 1 - The article provides a detailed recipe for making a mousse dessert, including the preparation of sweet pastry dough, apple sauce, and Gibbs cream [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19][20][21] - The sweet pastry dough requires ingredients such as butter, sugar, eggs, vanilla extract, and low-gluten flour, with specific steps for mixing and freezing [1][2][3][4][5] - The apple sauce is made with cream, eggs, sugar, vanilla extract, apples, apple brandy, and lemon juice, highlighting the importance of preventing apple discoloration [6][7][8][9][10] - The Gibbs cream involves a combination of milk, egg yolks, sugar, low-gluten flour, gelatin, and egg whites, emphasizing the technique of creating a stable meringue [11][12][13][14][15][16][17] - The assembly process includes caramelizing sugar on the mousse, creating sugar strands, and decorating with green leaves, showcasing the final presentation of the dessert [18][19][20][21] Group 2 - The article features a section on monthly highlights in the baking industry, discussing various topics such as the opening of a new bakery, trends in consumer preferences, and insights from industry experts [23] - It mentions the challenges faced by baking shops, including closures, and what successful shops are doing right to remain profitable [23] - The article also touches on the competitive landscape regarding ingredient labeling and techniques that bakers can adopt to improve efficiency and product quality [23]

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 companies. Group 1: New Product Launches - Ze Tian Ben Jia introduces "Pixel Berry Copper Roasted Cake" featuring large blueberries and yogurt cream [10] - Gao Cai Sheng presents "Duck's Milk Bread" made with fresh coconut milk and a crispy outer shell [14] - PantrysBest launches "Lychee and Plum Cake," combining seasonal lychee with plum flavors [16] - Qikong's store offers "Crepe Toast," known for its soft texture and rich flavor [18] - Lawsonina releases "Soft Heart Bread," a fluffy bread with multiple flavor options [21] - Youhe's "Black Pepper Sausage Danish Stick" combines black pepper aroma with sausage in a flaky pastry [23] - Bread Workshop's "Ice Skin Mousse" features various fruity flavors [26] - KenGee's "Lemon Yuzu Ice Chiffon" is described as refreshing and light for summer [29] - Gu Gu Bread's "Berry Basque" combines multiple berry flavors in a creamy dessert [31] - Sun Beibei's "Lime Cheese Cake" offers a blend of rich cheese and zesty lime [33] Group 2: Industry News - Honey City Love becomes a sponsor for the 2025 Suzhou Super League, indicating growth in brand visibility [150] - General Mills collaborates with Mott's to launch a new soft-baked snack made with fruit puree [151] - Yakult introduces a zero-sugar version of its probiotic drink, enhancing nutritional value [152] - Wei Quan Catering announces that its coffee will switch to A2 beta-casein protein milk, responding to consumer demand [153] - Cha Yan Yue Se launches its first short-shelf-life pastry, indicating a trend towards fresh baked goods [154] Group 3: Company Developments - Bawang Tea Ji sells 51% of its Thai company stake, marking a significant step in its Southeast Asian expansion strategy [156] - Several industry leaders are recognized in the 2025 Forbes China Best CEO list, showcasing notable achievements in the sector [157] - Naixue faces allegations of workplace bullying, raising concerns about company culture [158] - Barry Callebaut lowers its sales forecast, reflecting challenges in the global chocolate market [159]

本干货摘选自 《巧克力糖制作》 有时在我们制作巧克力的时候或是巧克力经过多次使用时会发现 巧克力中有颗粒,而且越用越多,那么颗粒是怎么形成的呢?巧克 力经过高温加热或是多次使用时产生的颗粒我们称之为返砂。 通常有两种情况会使巧克力返砂 温度:当融化巧克力温度比较高的时候, 巧克力里面的糖份就会变 成糖浆,继续加热就会变成焦糖,再加热就会返砂,这样在操作或 是食用的时候就会出现颗粒, 所以应用适合的温度来融化; 水份:当巧克力里面的糖与水份接触后就会融化变成糖浆,所以巧 克力会变稠,继续加热就会慢慢的变成焦糖,再加热就会返砂,最 后就会有颗粒。 当巧克力返砂后,用时要用细的筛子过滤,不过我建议为了不影响 制作产品的味道和口感最好是把巧克力换掉,这样才能保持巧克 力产品香浓柔滑的口感和质量。 有两种情况会使巧克力变稠: 水份:当巧克力里面的糖与水份接触后就会融化变成糖浆,所以巧 克力会变稠, 这样会影响整体的口感, 所以巧克力在制作的时候应 尽量避免与水份接触; 油脂:在制作巧克力的时候, 巧克力里面的油脂就会慢慢流失, 因为 巧克力里面的油脂是会沾在操作的案台或工具上，这样巧克力在 用过几次就会变稠, 要想让巧 ...

Core Viewpoint - The retail industry in China is undergoing structural adjustments, with significant changes reflected in the 2024 Top 100 supermarket rankings, highlighting the rise of new retail formats and the performance of traditional players [3][10]. Group 1: Industry Overview - The 2024 Top 100 supermarkets in China achieved a total sales scale of approximately 900 billion yuan, with a year-on-year growth of 0.3%, while the total number of stores decreased by 9.8% to 25,200 [4]. - Online sales accounted for 16.9% of total sales for the Top 100 supermarkets, indicating a growing reliance on e-commerce [5]. - Membership and discount stores continue to show significant growth, with Walmart (China) maintaining its top position with sales of 158.8 billion yuan [4][9]. Group 2: Company Performance - Hema (盒马) ranked third in the 2024 list with sales of 75 billion yuan, marking its highest ranking since its debut in 2019, surpassing Yonghui, which ranked fourth with 73.2 billion yuan [8][12]. - Sam's Club has seen continuous sales growth, with 2023 sales reaching 84.3 billion yuan, and projections for 2024 suggest it may exceed 100 billion yuan [13]. - Aldi (奥乐齐) experienced a remarkable 100% sales growth, moving from 10 million yuan in 2023 to 20 million yuan in 2024, reflecting its strong market presence [16][18]. Group 3: Market Trends - The rise of new retail formats, such as community discount stores, is reshaping the competitive landscape, with Hema's community discount store format gaining traction [14]. - The market is characterized by diverse consumer preferences, with different retail formats catering to varying consumer segments, from budget-conscious shoppers to middle-class consumers [18][19]. - Regional retail leaders are also performing well, with companies like Biyoute and Xinyilou showing strong sales growth, indicating localized innovation in the retail sector [15][19].

Core Viewpoint - The article discusses the process of making caramel apple filling and Danish pastry, highlighting the ingredients and steps involved in the baking process [4][16]. Summary by Sections Ingredients - The recipe includes Danish dough (800g), lemon (1), cream (to taste), brandy (50ml), apple pieces (500g), sugar (200g), and water (150ml) [2]. Caramel Apple Filling - The filling is made by cooking water and sugar until caramel color is achieved, then adding apple pieces, lemon, and brandy until the apples are tender [4]. Baking Process - The Danish dough is rolled to 0.5 cm thick and cut into circles, then shaped into ovals [8][9]. - The dough is placed on a paper tray and allowed to ferment for 50 minutes at 28°C and 75% humidity [11]. - After fermentation, cream is piped on top, followed by the caramel apple filling [13][16]. - The pastry is baked in an oven at 200°C for 18 minutes [16]. - Once baked, the pastry is cooled and garnished with caramel strands [18].

Core Viewpoint - The article discusses the growing trend of health-oriented dining, particularly in the bakery and beverage sectors, with various companies, including educational giants, entering this market to capitalize on the health-conscious consumer base [2][13][17]. Group 1: Company Initiatives - The educational giant Fenbi has opened a new tea beverage store named "Jian Kang Xing Tea" in Chengdu, focusing on health concepts with an average customer price of around 16 yuan [4]. - Fenbi previously launched two oatmeal bakery stores in Jinan, emphasizing fresh and healthy products, and aims to position itself as a cost-effective player in the health product market [5][6]. - The "Jian Kang Xing" brand includes a mobile app and mini-program for nutritional analysis and courses, indicating a tech-driven approach to health dining [6]. Group 2: Product Offerings - "Jian Kang Xing Tea" features seven product series with over 30 SKUs, including health-focused tea drinks priced between 15 to 30 yuan, with some premium products using medicinal ingredients [7][8]. - The oatmeal bakery products are priced similarly to other health-focused brands, suggesting a lack of differentiation in the market [11]. Group 3: Market Trends - The health dining trend is gaining momentum, with significant online engagement, as evidenced by 1.59 billion views on the health tea topic on Xiaohongshu [15]. - Major companies from the pharmaceutical and health sectors are entering the health dining space, indicating a broader market shift towards health-oriented consumption [14][16]. - The overall health industry in China is projected to reach a total revenue of 9 trillion yuan by 2024, reflecting a significant growth trajectory [16].

今天的文章就和大家一起关于 开好一家面包店 来探讨一番吧。会用 4家面包店作为案例分析： 所谓天时地利人和，在有了足够的开店启动资金后，就要开始考虑到 地利方面 的问题，对于经营面包店或者甜品店来说，人流量较大的商业 区，周边有比较成熟的住宅区或者环境优美的景区都是足以纳入考虑的， 选址的方向正确，就是一个良好的开端。 现如今随着面包行业的快速发展，市场竞争力也十分强大，开一家面包店或许不难，但 开的好却是不容易的， 很多的客人心目中已经有了许多 心仪的面包品牌，如何被认可又能保证自己的收益是广大从业者最为关心的部分。 除了这些常见的考量，还可以关注一些 细节方面的把控 ， 例如：选址的附近是否车流量较多，有没有比较适合停车的地方？周边是否有大型商 场或者连锁品牌店铺，如何发挥自己的不可替代性？商圈以内的人口年龄数量构成比的怎样的？ 那如果因为各种原因，在选址上不能做到非常的完美，难道就无法起步了吗？其实并不是这样的，一家成功的面包店或者甜品店不完全是依托在 所处位置之上的， 有一些店铺就算位置不便利，也能吸引大批客人的情况也是有的 ， 在这里，就给大家分享一家来自巴黎的面包店。 巴黎Cli chy的"真实" ...

Core Points - The article provides a detailed recipe for making a pistachio chocolate mousse, including ingredients and step-by-step instructions for preparation and decoration [1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][18]. Ingredients Summary - The main ingredients for the chocolate mousse include: - Milk: 300ml - Gelatin sheets: 12g - 40% dark chocolate: 250g - 66% dark chocolate: 60g - 35% whipped cream: 375ml - For the pistachio mousse: - Milk: 250ml - Egg yolk: 50g - Granulated sugar: 35g - Gelatin sheets: 8g - Pistachio paste: 140g - Whipped cream: 160ml - For the chocolate cake layer: - Egg yolk: 400g - Egg white: 600g - Granulated sugar: 550g - Cocoa powder: 175g [2][9][13]. Preparation Steps Summary - The preparation involves several steps: 1. Soak gelatin sheets in cold water [2]. 2. Heat milk and dissolve gelatin, then mix with chocolate [4][5]. 3. Combine the chocolate mixture with whipped cream [6]. 4. Prepare the pistachio mousse by heating milk and sugar, mixing with egg yolk, and incorporating gelatin and pistachio paste [10][11][12]. 5. Create the chocolate cake layer by whipping egg whites and sugar, then folding in egg yolks and cocoa powder [13][14][15][16]. 6. Assemble the layers in molds and freeze [7][8]. Decoration Summary - The decoration involves using white chocolate and cocoa butter to create a green spray for the mousse [7][8].

Core Viewpoint - The dairy industry is experiencing a paradox where companies are launching new products despite facing significant losses due to declining raw milk prices and overall market challenges. This trend indicates a potential shift towards innovation and self-rescue among dairy brands [5][6][7]. Group 1: Market Dynamics - Over 80% of dairy companies are currently operating at a loss, yet there has been a surge in new product launches, with 17 companies introducing 31 new products in the last two months [6][7]. - The domestic dairy product market is expected to see an increase in new SKU numbers for key categories like ambient milk, low-temperature yogurt, and cheese, indicating a rapid pace of innovation [6][7]. Group 2: Reasons for New Product Launches - The primary reason for the introduction of new products is the poor sales performance of existing products, prompting brands to seek new market segments and consumer groups [10][11]. - The dairy industry is facing a supply-demand imbalance, with a projected 30% increase in dairy production in 2024, while consumption is only expected to grow by 3% [12]. Group 3: Pricing and Market Strategy - Dairy companies are launching new products at higher price points to maintain profit margins, as many new items exceed the average market prices of 10 yuan per liter for ambient milk and 20 yuan per liter for yogurt [13]. - There is a notable shift towards low-temperature dairy products, which now account for 60% of new launches, reflecting changing consumer preferences for fresher, healthier options [15][16]. Group 4: Target Consumer Segments - The silver-haired population and the trend of "snackification" represent significant opportunities for dairy innovation, addressing health needs and emotional value [17][18]. - The silver-haired demographic, despite being large, has low dairy consumption due to dietary habits and lactose intolerance, presenting a challenge for brands to meet their nutritional needs [18][19]. Group 5: Innovation and Marketing Strategies - Successful dairy products are increasingly driven by flavor and fun rather than just nutrition, with brands leveraging social media for marketing [20][21]. - Innovative product forms, such as the cross-category "frozen yogurt" from Jianai, exemplify how brands can extend shelf life and enhance consumer engagement through unique packaging and consumption experiences [21][22]. Group 6: Industry Outlook - The dairy sector is at a critical juncture requiring structural changes to avoid homogenization and enhance product value [24]. - Companies must focus on creating unique value propositions, whether through technological advantages or deep market understanding, to thrive in a competitive landscape [25].