Core Viewpoint - The article provides a detailed recipe for making a specific type of bread, highlighting the ingredients, preparation steps, and the final product's characteristics, emphasizing its suitability for breakfast or as a snack. Ingredients Summary - The recipe includes high-gluten flour (700g), low-gluten flour (300g), salt (20g), yeast (2g), sugar (70g), butter (80g), egg yolk (50g), milk (650g), and natural yeast starter (150g) [2]. Preparation Process Summary - The preparation involves several steps: 1. Accurately measuring dry and wet ingredients separately [3]. 2. Mixing dry ingredients in a mixer, then adding wet ingredients and natural yeast starter, followed by slow and then fast mixing until a dough forms [4]. 3. Incorporating butter after the dough reaches 70% development, then mixing until smooth and shiny [4]. 4. Allowing the dough to rise in a warm environment for about 50 minutes [4]. 5. Dividing the dough into 200g portions, shaping them, and allowing them to rest [4]. 6. Rolling the dough into a rectangular shape, then rolling it up to form a cylinder [4]. 7. A second rise occurs until the dough expands to 1.5-2 times its original size [4]. 8. Brushing the surface with egg wash and scoring it before baking at specified temperatures for 10-15 minutes [5]. Industry Insights - The article also mentions various trends and insights in the baking industry, including the opening of new bakeries and the challenges faced by existing ones, such as the closure of 100,000 bakeries and the strategies of those that remain profitable [8].

Core Viewpoint - The ice cream industry in China is undergoing significant changes, with high-priced brands like "钟薛高" facing decline while mid-range brands like "野人先生" are experiencing growth due to shifting consumer preferences towards health and quality [5][13][21]. Market Dynamics - The ice cream market has shifted from being a luxury item to a more accessible product, with historical context showing its evolution from simple ice pops to a diverse range of offerings [6][8][9]. - The entry of foreign brands has transformed the market, leading to a competitive landscape where premium brands like Häagen-Dazs were once seen as the pinnacle of luxury [9][10]. Consumer Behavior - Recent trends indicate that consumers are becoming more price-sensitive, with a significant portion preferring ice cream priced below 15 yuan, reflecting a return to more affordable options [10][11][21]. - Health concerns are influencing consumer choices, leading to a preference for lower-sugar and healthier options, which has contributed to the decline of high-sugar ice creams [12][16]. Brand Performance - "钟薛高" has seen a decline in popularity, with its high-priced offerings failing to sustain consumer interest, while "野人先生" has capitalized on the demand for fresh, hand-crafted gelato at a more reasonable price point [13][14][20]. - "野人先生" has rapidly expanded, becoming a leading player in the gelato market with over 800 stores, focusing on fresh ingredients and innovative flavors [14][17]. Future Outlook - The ice cream industry is entering a phase where quality and price balance will be crucial, with brands needing to innovate rather than compete solely on price to avoid falling into a "low-price trap" [22][26]. - The success of brands like DQ, which have adapted their product offerings and marketing strategies, highlights the importance of continuous innovation and responsiveness to consumer preferences [24][25].

Group 1 - The article discusses the different roles of butter and shortening in bread recipes, highlighting that butter provides unique flavor while shortening contributes to a crispier texture [2][3][5] - It emphasizes the importance of using both butter and shortening in a balanced ratio to achieve a desirable flavor and texture in the final product [5] Group 2 - The article explains the optimal state of butter for use in baking, indicating that it should be softened to a specific degree, where it can be pressed slightly without losing its shape [7] - It provides a method to check the softness of butter, ensuring it is neither too hard nor too soft for effective mixing with dough [7] Group 3 - The article advises against using fully melted butter in dough, as it loses its plasticity and can negatively affect the dough's consistency due to moisture separation [9] - It explains that the ideal state for butter in dough mixing is when it is soft but not completely melted, allowing it to blend well with the gluten structure [9]

Core Viewpoint - The article discusses the history and global rise of Ciabatta bread, created in Italy in 1982 as a response to the popularity of French baguettes, highlighting its unique characteristics and the marketing efforts that contributed to its international success [1][2][4]. Group 1: Origin and Creation - Ciabatta was invented in 1982 in the northeastern Italian city of Adria as a counter to the dominance of French baguettes in Italy [4][8]. - Arnaldo Cavallari, a rally champion and flour mill owner, initiated the creation of Ciabatta to reclaim Italy's bread market [7][8]. - The name "Ciabatta," meaning "slipper" in Italian, reflects its unique shape and texture, which features a crispy crust and a moist, airy interior [10]. Group 2: Global Expansion - Ciabatta's global success is attributed to health trends and Cavallari's marketing efforts, as he personally taught local bakers how to make Ciabatta across Italy [12][14]. - The bread first entered the UK market in 1985 through a partnership with Marks & Spencer, and later in 1987, it was introduced to the US as a high-end artisan bread [16][18]. - The 1990s saw Ciabatta become synonymous with Panini sandwiches, further popularized by marketing campaigns and events like the Milan Expo [18][20]. Group 3: Modern Developments - In the 2010s, Ciabatta gained traction in China, particularly in urban areas, as health-conscious consumers favored its high hydration and simple ingredients [27][29]. - The introduction of frozen Ciabatta products made it more accessible, with brands like La Famiglia achieving significant market share in Australia [25]. - The article emphasizes that Ciabatta's evolution reflects broader trends in modern dining and the global awakening of bread consciousness [40].

本食谱选自《 烘焙门店热销面包与蛋糕 》 提拉米苏杯子蛋糕 咖啡蛋糕配方： | 全蛋-300克 | 糖粉-275克 | 蛋糕乳化剂-10克 | | --- | --- | --- | | 盐-2.5克 | 低筋面粉-125克 | 泡打粉-1克 | | 56%黑巧-100克 | 速溶咖啡粉-20克 | 黄油(化开)-175克 | 小贴士: 1.在制作之前将黄油和巧克力混合，隔水化开，备用。 制作过程: 1.将全蛋、糖粉、蛋糕乳化剂混合乳化：加入盐、低面粉、泡打粉，搅拌均匀。 2.加入化开的黑巧克力和黄油混合物、速溶咖啡粉，混合拌匀，备用。 提拉米苏蛋糕配方： | 奶油奶酪-300克 | 糖粉-65克 | 全蛋-10克 | | --- | --- | --- | | 泡打粉-2.5克 | 低筋面粉-10克 | | 制作过程: 1.将奶油奶酪和糖粉搅拌混合至光滑状态，加入全蛋、低筋面粉、泡打粉，混合均匀成芝士蛋糕面糊，备用。 2.将芝士面糊倒入杯子蛋糕的右边部分至1/3 的高度，将咖啡蛋糕的面糊倒入左边部分至1/3 的高度。 3.蒸7分钟后出炉，将咖啡蛋糕面糊倒在芝士蛋糕的上面至 2/3 的高度，另半边倒入芝士蛋糕 ...

Core Viewpoint - The baking market is facing severe homogenization competition, leading to increased costs in product development and rapid saturation of popular products, resulting in price wars among bakeries [2][3]. Group 1: Market Challenges - The primary challenge for bakeries is the intense homogenization of products, which leads to a lack of innovation and increased competition on price [2][5]. - Many brand owners acknowledge the issue of market homogenization and seek effective strategies to break through this challenge [5][6]. Group 2: Product vs. Commodity - There is a distinction between products and commodities; consumers do not just seek products but solutions to their needs [10][11]. - The transaction value of a product is not solely determined by its inherent qualities but also by the overall consumer experience, including service and ambiance [12][13]. Group 3: Strategies for Differentiation - Successful brands achieve profitability through product differentiation, which can be achieved via pricing strategies, marketing, and unique consumer experiences [15][16]. - Pricing differentiation can involve creating a series of price points to capture different market segments and enhance brand recall [18]. - Marketing strategies can desensitize consumers to price, using low-cost items to attract customers and guide them to higher-value products [19]. Group 4: Channel Differentiation - Emerging brands utilize various channels to reach consumers, including media platforms, transaction platforms, and private traffic channels [23][24]. - Media platforms help shape brand image and communicate how products meet consumer needs, while transaction platforms expand reach and enhance credibility through user-generated content [28][31]. Group 5: Scene Differentiation - Creating compelling purchasing scenarios is essential for encouraging consumer spending, with brands telling stories through their products, services, and environments [34][35]. - Successful brands engage in emotional communication with consumers, addressing their deeper needs and concerns beyond just the product itself [36].

Core Viewpoint - Starbucks is facing significant challenges in the Chinese market, where its market share has declined from a peak of approximately 42% in 2017 to around 14% in 2024, despite the overall growth of the coffee market in China [8][10][19]. Financial Performance - In Q3 FY2025, Starbucks reported revenue of $8.918 billion from its coffee shop business, slightly exceeding market expectations, driven by the opening of 1,151 new stores globally, contributing an additional $929 million [6]. - The North American market generated $6.927 billion in revenue, a year-on-year increase of 1.6%, accounting for about 73% of total coffee shop revenue [6]. - In China, revenue reached $790 million, marking an 8% year-on-year growth, attributed to the opening of 522 new stores and strategic pricing adjustments [6][9]. Market Dynamics - Luckin Coffee's revenue for the same period was approximately $1.2359 billion, showing a year-on-year growth of 47.1%, indicating that Luckin's revenue is now about 2.5 times that of Starbucks in China [9]. - The competitive landscape has shifted, with Luckin redefining coffee consumption in China from a luxury to a daily commodity, impacting Starbucks' traditional positioning as a premium brand [9][10]. Strategic Challenges - Starbucks is struggling to compete within the new market definitions established by competitors like Luckin, which focus on convenience and affordability rather than the "third space" concept that Starbucks has historically promoted [10][12]. - The company is exploring strategic partnerships and potential equity sales to leverage local expertise and improve its digital operations, which have lagged behind local competitors [17][19]. Brand Positioning - Starbucks is attempting to reinforce its brand identity as a "third space" through initiatives like the introduction of study rooms in select locations, aiming to attract students and freelancers [15][16]. - The brand's core asset remains its "third space" concept, but it faces challenges in maintaining this identity amid changing consumer preferences and increased competition [16][21]. Future Outlook - Starbucks is at a crossroads, needing to redefine its strategy in the Chinese market while maintaining its brand essence. The company must address how to adapt to the evolving consumer landscape without losing its core identity [21].

Core Viewpoint - The article highlights the latest and most valuable product information, brand news, and industry trends in the baking sector, showcasing a variety of new products from different brands. Group 1: New Product Launches - Dingdong Maicai introduces a mint-flavored fresh cream cake, featuring a moist cocoa sponge and smooth mint cream layer, ideal for afternoon tea [10] - Lawson collaborates with MMS to launch a new product [7] - Yonghui Supermarket presents a soy milk-filled bread with 35% soy milk filling, emphasizing rich flavor without being overly sweet [15] - Walmart offers a breakfast toast set that includes 100% orange juice and thick-cut butter toast [17] - Le Yao Ju releases a Tiramisu made with Australian imported cheese and Spanish liqueur [19] - Happiness Bakery unveils the "Summer Dream" cake series, featuring a combination of tropical flavors [22] Group 2: Seasonal and Limited Edition Products - Black Pool launches the "Apricot Season" limited edition cake, made with naturally sun-dried apricots from Xinjiang [24] - Hibake introduces Korean-style sweet donuts with a rich filling [27] - Donggengdao Dim Sum Shop presents lychee season dim sum, including lychee rose croissants [30] - Joybake releases a milk-filled cake with Yunnan Oolong tea base [32] Group 3: Unique Flavor Combinations - KUMO KUMO offers a lychee rose cheesecake, combining fresh lychee and Bulgarian rose cheese [63] - Paris Baguette presents a floral lychee rose cake, blending strawberry-flavored cream with lychee [67] - Six Virtues introduces a "Black Gold" series, featuring a mulberry roll with low-sugar cream [71] Group 4: Industry Collaborations and Innovations - Kudi Coffee claims that AI technology enables profitable sales of 9.9 yuan coffee, achieving over 100 million orders on platforms [149] - JD's Seven Fresh Kitchen reports over 66,000 applications for its "Dish Partner" program, indicating strong market interest [150] - Luckin Coffee reports a 47.1% increase in total net revenue for Q2, reaching 12.51 billion yuan [151]

食品加工包装在线 . 食品加工包装在线（www.sjgle.com）项下资讯平台，汇聚深度报道、科普知识、政策解读、企业动 态、专业活动等行业热点信息。 // // 点击蓝字 点击蓝字 · · 关注我们 关注我们 //// 油脂精炼是油脂加工的重要手段，可去除加工过程产生的水分、蛋白质、胶质、色素等一系列影响油 脂品质的杂质。精炼技术一般为脱胶、脱酸、脱色、脱臭，包含物理和化学多种方法。为改善传统技 术的不足，实现油脂适度、绿色加工，国内外学者对新型精炼技术进行了广泛研究。 以下文章来源于食品加工包装在线 ，作者小泥沙 01 脱胶 脱胶是指将毛油中所含磷脂等胶质去除。脱胶工艺被认为是油脂精炼加工中最重要的环节之一。脱胶效果的好坏将 直接影响成品油脂的质量和产量。在化学精炼时，因为脱胶之后伴随的脱酸工序可以进一步将残余磷脂等胶质去 除，所以在化学精炼中脱胶工序后磷脂等物质允许有一定的残留量；但是物理精炼过程中，如果脱胶后的磷脂残留 量超标，往往在其后工序中很难完全去除，会影响最终产品的风味和氧化稳定性。所以相对化学精炼，物理精炼方 法虽然无需脱酸，可减少废弃物的产生，有利于环境保护，但是因其对脱胶效果要求极高， ...

Core Viewpoint - The article discusses various aspects of the baking industry, including new openings, trends, and techniques that are shaping the market. Group 1: Industry Trends - The opening of Hai Di Lao's bakery highlights a focus on cost-effective products, aiming to attract a broader customer base with "affordable gourmet bread" [24]. - A significant influx of foreign tourists in China has led to a surge in demand for specific types of bread, indicating changing consumer preferences [24]. - The article emphasizes the challenges faced by the baking industry, with 100,000 bakeries closing down, while those that remain profitable have adapted their strategies effectively [24]. Group 2: Techniques and Innovations - The article explores the importance of mastering cold fermentation techniques to enhance efficiency and revenue in baking [24]. - It discusses the secrets behind maintaining the softness of bread, such as using yogurt in recipes, which is favored by many bakers [24]. - Insights from industry experts reveal methods to keep bread soft for extended periods, showcasing innovative approaches to traditional baking [24].