最近在看日本百名店排行榜的时候，发现了一家很小的店，居然排在第六名，米其林餐厅都要在这里订购面包。 带着好奇，我们仔细查找了相关资料。它究竟是如何获得众多食客的芳心呢？ 神乐坂是一个拥有许多面包店的小镇。被誉为"日本的小巴黎"，不仅是市容，就连这里的餐厅和居住的人也都充满了国际化的气息。 从神乐坂站步行4分钟，到达"Pa i n d e s Ph il o s o p h e s "，主厨榎本聪是爱面包的人都知道的名人。榎本聪从小就喜欢面包，高中毕业时，他立志 成为一名烘焙匠人。 从职业学校毕业后，在多家面包店受训。其中就有被誉为低温长时间发酵先驱，"Si g n ifi a n t Si g n ifi e "的主厨志贺胜荣先生。 当来自巴黎的高级面包店Domi n i q u e Sa b l o n刚进入日本时，榎本聪曾作为主厨参与了品牌的产品设计。离开公司后，他作为顾问参与了"Or e n o Ba k e r y & Ca f e "的开业。 2 0 1 7年9月终于开了这件属于自己的店铺， Pa in de s Phil o s ophe s （パン デ フィロゾフ）。 ▲ 点名翻 译中文为 " ...

称量、揉面......花时间做好的面包，二次（最终）发酵也膨胀了，终于要放进烤箱了，可是—— ◎比放进烤箱前还小 ◎没烤出颜色 ...... ◎总觉得有奇怪的味道 ◎口感松散又硬 ◎没有面包该有的味道 总之就是不好吃。为什么呢？有可能是第一次发酵过度了。所以今天的面包实验室就是关于 "一次 发酵过度的面团烘烤会会发生的情况"。 过度发酵，可以说是每一个职业人的噩梦了... 对于面团过度发酵这件事，你真的不想了解更多吗？这不是新手才会犯的错，老手也会在这上边翻 车。 夏天因为天气炎热，是最容易过度发酵的季节。为什么？ 做面包的材料温度高，揉面机器的温度高，水龙头流出的水温度也高，就会对出缸温度产生影响。 酵母在 40℃左右可以发酵得很好，做面包时， 一次发酵 多在比 40℃稍低的 25～35℃ 进行。而面 包面团的 揉面完成温度 ，多控制在比这更低的 20～30℃ 范围内。很多人正是在这里翻的车。 请看大屏幕： 这里用了相同配方的面团，室温 27 度，湿度 70％，用机器揉了 12 分钟，状态如下： 揉面完成温度 25.6 ℃ （正常温度） （为了方便阅读我们在下文中简称这两个试验面团分别为 【29.6℃面团】 ...

Core Viewpoint - The article discusses the significant brand upgrade of Hema NB, transitioning from "Hema NB" to "Chao He Suan NB," which reflects a strategic shift aimed at enhancing brand independence and aligning with consumer demand for high cost-performance products [3][5][18]. Brand Upgrade Surface and Deep Motives - The brand change signifies a move away from the "Hema" identity, addressing the conflict between Hema NB's low-price positioning and Hema Fresh's premium image [5][6]. - Hema NB has evolved into a retail brand with hundreds of stores and over 10 billion in annual sales, necessitating an independent brand identity and supply chain [5][6]. Retail Industry Context - The retail landscape is increasingly competitive, with hard discount formats like Aoleqi and Hitegou gaining traction by appealing to price-sensitive consumers [6]. - Consumer preferences are shifting towards rational and practical purchasing decisions, emphasizing the importance of price and quality [7]. Core Strategic Intentions 1. **Strengthening Brand Positioning**: The upgrade aims to clarify Hema NB's focus on extreme cost-performance, making it more appealing to price-sensitive consumers [8][9]. 2. **Enhancing Brand Recognition**: The new name "Chao He Suan" improves brand memorability and differentiates it from competitors, facilitating consumer understanding of its value proposition [10][11]. 3. **Catering to Lower-tier Market Needs**: The brand aims to resonate with lower-tier market consumers who prioritize cost-performance, enhancing its appeal in these segments [12]. 4. **Facilitating Capital Operations**: Brand independence will simplify future financing and potential spin-off opportunities, avoiding valuation confusion associated with the Hema brand [13]. Development Predictions 1. **Building an Independent Supply Chain**: Hema NB will accelerate the establishment of its own supply chain, moving away from reliance on Hema Fresh [14]. 2. **Expansion Plans**: Hema NB aims to increase its store count to 1,000 by 2025, with over 350 stores already signed [15]. 3. **Redefining Product Strategy**: The focus will shift towards proprietary products, with expectations that private label sales in hard discount stores could exceed 60% [16]. 4. **Integrating Instant Retail**: The brand will deepen its integration with instant retail, leveraging increased private label sales to improve profitability [17]. Conclusion - The brand upgrade of Hema NB is a strategic response to the evolving retail environment and consumer needs, marking a significant shift in the discount retail sector in China. This transformation is expected to establish new standards in the industry, emphasizing a three-in-one channel integration model and a consumer-centric approach [18].

Core Viewpoint - The article discusses the current trends and challenges in the baking industry, highlighting the emergence of new business models and the impact of ingredient regulations on competition. Group 1: Industry Trends - The opening of Hai Di Lao's bakery indicates a shift towards affordable yet quality products, aiming to attract a broader customer base [23] - The article mentions a significant number of bakery closures, with 100,000 shops shutting down, prompting a discussion on what successful bakeries are doing right to remain profitable [23] - The popularity of certain types of bread among foreign tourists in China is noted, suggesting a growing interest in unique and local flavors [23] Group 2: Ingredient Regulations - The article highlights the recent removal of sodium dehydroacetate from ingredient lists, indicating a shift in regulatory standards that could affect product formulations [23] - The competition regarding ingredient transparency is expected to intensify as consumers become more aware of what goes into their food [23] Group 3: Baking Techniques - The article provides insights into the overnight refrigeration method, which is gaining popularity among bakers for its efficiency and flexibility [23] - Techniques for maintaining the softness of bread over several days are discussed, emphasizing the use of yogurt in recipes as a secret among bakers [23]

Group 1 - The article discusses various types of yeast used in baking, highlighting their characteristics and applications [3][4][8][10][14][16]. - Fresh yeast is noted for its strong osmotic pressure resistance and high sucrose conversion enzyme activity, making it suitable for high-sugar doughs [3][10]. - Active dry yeast is described as having a similar function to fresh yeast but with a weaker effect, requiring pre-soaking in warm water before use [4][8]. - High-sugar yeast is recommended for doughs with sugar content exceeding 7%, while low-sugar yeast is suitable for products with less sugar [10][15][16]. - Low-sugar yeast utilizes maltose derived from starch as its primary nutrient source, making it effective in low-sugar environments [16][17]. Group 2 - The article emphasizes the importance of yeast selection based on sugar content in dough, which affects fermentation and product quality [10][15][16]. - It explains that high-sugar yeast accelerates the breakdown of sucrose, providing essential nutrients for yeast growth [14][15]. - The article also mentions the potential risks of improper storage temperatures for fresh yeast, which can lead to loss of activity and spoilage [3].

Core Viewpoint - The evolution of the baking industry has led to the emergence of numerous internet-famous (viral) products, characterized by extravagant ingredients and marketing strategies that create a sense of urgency among consumers [8][46][72]. Group 1: Historical Development - The baking industry began to gain prominence in mainland China in the 1980s, with simple offerings like honey cakes and small breads from family-run shops [11][12]. - The 1990s saw the rise of chain stores like Holiland, which introduced a wider variety of baked goods, although they lacked the unique appeal of viral products [14][15][16]. - The first notable viral brand, Uncle Che, opened in Shanghai in 2013, popularizing the cheese cake through fresh-baked sales and hunger marketing strategies [18][21]. Group 2: Viral Product Trends - The Garden Bakery's cheese bun became a viral sensation in 2015, driven by social media and celebrity endorsements, leading to a supply shortage and long queues [24][28]. - The "dirty bun" trend followed, characterized by its messy appearance and indulgent ingredients, appealing to consumers' desire for a satisfying experience [32][35]. - The success of Bao Shifu's meat floss cake, which gained popularity without celebrity endorsements, demonstrates the power of grassroots marketing and product innovation [37][39]. Group 3: Current Trends in Baking - The trend of "adding ingredients" has become prevalent, with products like croissants and macarons being filled with various flavors and textures to enhance appeal [46][49][55]. - The emergence of oversized products, such as the "cheese tart," captures consumer attention through visual impact and novelty [56][58]. - The integration of traditional Chinese ingredients into baked goods, such as mochi and purple rice, reflects a fusion of culinary cultures that resonates with modern consumers [60][64][65]. Group 4: Marketing and Consumer Engagement - The visual appeal of baked goods, enhanced by social media, plays a crucial role in attracting consumers, emphasizing the importance of color and presentation [72][73]. - Continuous innovation in ingredients, recipes, and design is essential for brands to differentiate themselves and maintain consumer interest [76][77].

Core Viewpoint - Kudi Coffee has successfully positioned its fruit coffee series as a must-have summer beverage, achieving significant sales growth and brand recognition among young consumers [4][5][15]. Group 1: Sales Performance - Kudi Coffee's fruit coffee series has sold over 300 million cups since the summer of 2024, establishing itself as a leading product in the coffee market [5]. - The sales momentum has surpassed last year's performance, where the "Summer Fruit Coffee Season" achieved 100 million cups in just three months [15]. Group 2: Consumer Engagement - Young consumers have embraced fruit coffee as a trendy lifestyle choice, often sharing their experiences on social media platforms like Xiaohongshu and Weibo [7][10]. - The high rate of repeat purchases indicates strong consumer loyalty and satisfaction with Kudi's products [22]. Group 3: Product Strategy - Kudi Coffee focuses on using popular fruits such as grapefruit, lemon, peach, and orange, which appeal to a broad audience and enhance the flavor profile of their coffee [19]. - The company emphasizes high-quality ingredients, sourcing fresh fruits directly from regions known for their produce, ensuring product quality and taste [23][30]. Group 4: Marketing and Brand Collaboration - Kudi's collaboration with popular IPs, such as the partnership with "Nezha 2," has been designed to be straightforward and consumer-friendly, enhancing brand appeal and driving sales [25]. - The marketing strategy fosters emotional connections with consumers, transforming products into symbols of self-reward among young people [26]. Group 5: Supply Chain and Cost Management - Kudi Coffee has invested heavily in its supply chain, establishing a global network that supports efficient production and cost management [30][33]. - The company operates Asia's largest single roasting factory in Anhui, capable of processing 75,000 tons of raw beans annually, supporting a daily demand of 10 million cups [30]. Group 6: Long-term Strategy - Kudi Coffee's approach combines product innovation, quality sourcing, and strategic marketing, positioning the brand for sustainable growth in the competitive coffee market [34]. - The company's long-term investments in supply chain resilience and quality control are seen as essential for maintaining competitive advantages and ensuring brand longevity [34].

Core Viewpoint - Boris Lumé Boulangerie is a unique bakery in Paris that combines French and Japanese pastry traditions, gaining popularity since its opening in 2013 due to its exquisite desserts and welcoming atmosphere [3][18]. Group 1: Bakery Overview - The bakery is co-owned by French baker Boris and his Japanese wife Mihona, who have created a fusion of French and Japanese desserts that appeal to both locals and tourists [3][6]. - Located in the Montmartre district, the bakery is situated in a historic building opposite the Moulin de la Galette, adding to its charm and appeal [8][9]. - The interior design features a blend of cream blue and white tiles, antique wooden display cabinets, and a cozy atmosphere that has been likened to a movie set [9][11]. Group 2: Product Offerings - Boris Lumé Boulangerie offers a range of pastries, with prices typically between €3.50 and €5, which may seem high compared to local bakeries but are considered worth the experience [18]. - Signature desserts include various tarts, cream puffs, and puff pastries, with standout items like the lemon tart, bergamot tart, and matcha-black sesame tart [20][22][32]. - The bakery also serves traditional Viennese pastries such as croissants and pain au chocolat, alongside a selection of sourdough and baguettes [43][51]. Group 3: Customer Experience - The bakery has maintained a strong customer base, with long queues on weekends, reflecting its popularity and the quality of service provided [11][14]. - The ambiance combines a sense of tranquility with a modern touch, appealing to both local residents and food enthusiasts [14][18]. - Customers often enjoy pairing their pastries with high-quality coffee, enhancing their overall experience at the bakery [51].

Core Viewpoint - The article highlights the significance of the newly released group standard "Technical Requirements for Clean Label Products" (T/CAS 1082—2025) by the China Standardization Association, emphasizing the role of Panpan Foods in leading the industry towards healthier food options and standardization efforts [1][3]. Group 1: Health Trends and Consumer Behavior - The ongoing "Healthy China" strategy has increased public awareness of food health, with a focus on natural ingredients and simple formulations, particularly among those managing their weight [2]. - Clean label products, characterized by clear labeling and minimal artificial additives, align with consumer demands for healthier diets and are becoming essential in daily life [2]. Group 2: Product Development and Standardization - Panpan Foods has actively responded to consumer demands for healthy food, achieving the first clean label product certification in China for its Indonesian shrimp meat slices by the end of 2024 [3]. - The certification focuses on natural ingredients, minimal use of additives, simple formulations, and avoidance of excessive processing, aligning with Panpan Foods' commitment to "green, healthy, nutritious, fashionable, convenient, and trustworthy" products [3]. - The company contributed its extensive practical experience and data to the development of the clean label standard, which addresses core requirements for food ingredients, additives, processing, and labeling [3]. Group 3: Future Industry Leadership - Panpan Foods aims to leverage clean labels to drive growth in the health food sector, continuing its commitment to quality and innovation [4]. - The company plans to introduce more innovative products that meet consumer needs and share its successful experiences and technological advancements with other food enterprises to promote the development of the clean label industry [4].

本干货摘选自 《法式西点材料学》 复合味是以五味为基础, 按照一定的规律配合而成, 比如同味强 化、味掩盖、味干涉、味派生等。 同味强化可简单解释为一种主味与一种辅味按照一定的比例混 合,效果会比单一主味产生的更具影响力。曾有实验证明,在 100mL的水中加入15q的糖,再加入17mg的盐,会让人感到甜味 更加明显。 酸味是一种化学味感,其强度高低可用化学中的pH值来简单表 述。 苦味是人体味觉中较为敏感的一种,单纯的苦味会给人带来不 愉快的感觉,但是与其他基本味进行复合,可起到很明显的加强 或延长余味的作用。 甜味是指以蔗糖为主的糖类所具有的味道, 其所带来的强度和 感觉因糖的品种不同而有很大差异。 鲜味是一种较复杂的味觉感受,主要是食物中的谷氨酸、核苷 酸等综合作用下的复合味觉。 咸味是最为重要的调味基础, 盐作为咸味的重要体现者, 也是人 体必不可少的营养素。 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 ...