Core Viewpoint - The article discusses the rapid expansion of Nowwa Coffee in China's coffee market, highlighting its unique "convenience store parasitic model" that allows for low-cost entry and rapid scaling, but also points out the challenges it faces in brand recognition and product quality compared to established competitors like Luckin and Kudi [4][11][18]. Group 1: Company Overview - Nowwa Coffee was founded in 2019 and has quickly become the fourth coffee chain in China to surpass 10,000 stores by 2025, following Luckin, Kudi, and Lucky Coffee [7][10]. - By the end of 2024, Nowwa had over 1,000 stores, establishing a foothold in the chain coffee industry [9]. - The brand's rapid growth is attributed to its partnership with convenience stores, allowing for a significant number of locations without the need for standalone stores [11][12]. Group 2: Business Model - Nowwa Coffee operates primarily through a "mini coffee shop" model within convenience stores, requiring minimal investment from store owners, which includes a deposit of 10,000 yuan for equipment and a small space of 2-4 square meters [14]. - This model reduces the operational risk for convenience store owners and has attracted significant capital investment, with recent funding rounds totaling several hundred million yuan [14]. - The pricing strategy initially allowed convenience store partners to earn a profit of 4-5 yuan per cup, but this has since decreased to around 2 yuan, reducing the attractiveness of the partnership [23]. Group 3: Market Position and Challenges - Despite its rapid expansion, Nowwa Coffee's brand recognition is significantly lower than that of its competitors, as many customers purchase coffee from convenience stores without specifically seeking the Nowwa brand [18]. - The lack of dedicated baristas in convenience stores means that the quality of coffee may not be consistently high, impacting customer satisfaction [20]. - As the coffee market transitions from rapid expansion to refined operations, the ability to create standout products will be crucial for Nowwa's long-term success [21].

当中国烘焙行业还在同质化竞争中挣扎，当无数从业者渴求一款能真正 突破品质天花板 的 原 料 源自 1903年的 法国家族连合（LES MOULINS FAMILIAUX） ，带着120余年的匠心积淀、全法 顶级的工艺实力， 正式宣告登陆中国！ 这不是一次普通的品牌入华，而是一场足以重构行业品质标准、点燃创新热潮的 "烘焙革命"，每一 位烘焙从业者都将亲眼见证：什么是真正的 "法国面粉天花板"！ —— 在法国，面粉品牌数以千计，但能 被总统府多次选定为 官方专用面粉 、斩获 "法国第一面粉品牌" 称号 的 ， 唯有 家族连合（LES MOULINS FAMILIAUX） 。 这份殊荣的背后，是一段跨越120余年、历经四代人坚守与革新的传奇历程，每一个节点都镌刻着 "追求卓越" 的品牌基因。 1903年，当 品牌创始人费尔南·莫雷 在沙尔小镇重启那座沉寂的磨坊时，他写下的不仅是家族的第 一页，更是对"长期主义"的宣誓。 四代人，跨越两次世界大战与无数次产业变革，只专注做一件事： 让一粒小麦释放它极致的风味与 能量。 这份专注，沉淀为肉眼可见的传奇： 它被奉于殿堂： 长期作为法国总统府（爱丽舍宫）的指定面粉供应商。 ...

Core Viewpoint - The article discusses the significant changes in the Chinese coffee market, particularly focusing on the price adjustments made by Kudi Coffee, which has ended its 9.9 yuan unlimited drink promotion, impacting the pricing landscape for coffee in China [4][11][16]. Group 1: Market Dynamics - Kudi Coffee's price adjustment marks a pivotal moment in the Chinese coffee market, as it had previously established a strong price anchor for consumers, making 9.9 yuan a common expectation for quality coffee [5][9][10]. - The rapid growth of the Chinese coffee market has been driven by local brands like Luckin and Kudi, with the market size reaching hundreds of billions and over 100 million coffee users established in just a decade [6][24]. - The end of Kudi's promotional pricing signals a shift from price competition to a focus on brand and product differentiation among coffee chains, as they enter a new era of refined operations [7][29]. Group 2: Competitive Landscape - The competitive landscape in the Chinese coffee market has evolved, with major brands like Luckin and Starbucks entering the "ten-thousand store era," indicating a saturation of the market and a need for brands to focus on customer retention and product quality [26][28][31]. - Kudi Coffee, which was founded in 2022, has rapidly expanded its presence, reaching over 18,000 stores globally within two years, showcasing the aggressive growth strategies employed by new entrants in the market [25][23]. - The article highlights that the leading coffee brands are now prioritizing operational efficiency and customer loyalty over mere expansion, as the market matures and consumer preferences evolve [31]. Group 3: Future Outlook - The Chinese coffee market is projected to continue its rapid growth, with the number of coffee drinkers expected to rise from 130 million in 2023 to 260 million by 2026, driven by the popularity of freshly brewed coffee [24]. - The market is anticipated to grow from 151.5 billion yuan in 2023 to 383.6 billion yuan by 2028, with a compound annual growth rate of 20.4% [24]. - A global coffee supply crisis, exacerbated by adverse weather in Brazil, is expected to lead to increased coffee prices, providing a basis for price adjustments that consumers may accept, thus presenting an opportunity for the industry to upgrade [31].

今天就给大伙分享「液体温度试验 」 ！本文干货较多， 建议收藏！ 还想学习哪些技术干货，欢迎 文末留言。 让我看看谁与我共脑了！ 目 录 1、什么是出缸温度 2、合适的面团温度 3、调节面团温度 4、配方用水的温度计算方法 5、在不同水温下面包发生的变化 出缸温度是面团刚刚揉面后的温度，将温度计插入面团中心进行测量。而影响出缸温度的因素之一就是 液体温度。 在日常操作中，我们常常用调节水温的方式，调节面图出缸温度。 出缸温度很重要，它与负责发酵面包的酵母有关。 酵母适宜活动的温度是28 ~ 35℃。据说从45℃左右开始活动变得迟钝，60℃以上就会死亡。 如果出缸温度太低，酵母的活性就会减慢，发酵就不会按照配方进行。反之，如果温度过高，则可能导致发酵过度。 通过注意出缸温度，可以稳定发酵和面团状态。 当所用材料保持一致时，影响工作时间和完成度的就是出缸温度。 1、发酵影响 酵母发酵受温度的影响，常规面团温度一般控制在 26~28℃ ，如果温度过低会影响发酵速度。温度过高，虽然可以缩短发酵时间，但会给杂菌生长创造有 利条件，而影响产品的质量。 例如，醋酸菌最适温度是35℃，乳酸菌最适温度是37℃，这两种菌生长繁殖 ...

以下文章来源于红餐网 ，作者红餐编辑部 红餐网 . 做餐饮，上红餐 ！一个有温度的餐饮产业服务平台。 内 卷层出不穷，茶饮品牌又盯上了烘焙 。 比如，手打柠檬茶品牌林里LINLEE在其首家3.0升级形象店中试点推出了"林里点心铺"。 本文由红餐网(ID：hongcan18)原创首发，作者：卢子言；编辑：王秀清。 产品创新乏力、价格低到不能再低后，茶饮品牌集体卖起了烘焙。 为了快速开店，过去几年茶饮品牌纷纷砍掉烘焙业务，把开店门槛一降再降。如今烘焙再次成为茶饮品 牌的座上宾，是"熹贵妃回宫"，还是又一阵"短平快"的风？ 01. 从店中店到主题店， 茶饮品牌又开始扎堆卖烘焙了 这轮加码烘焙业务的茶饮品牌，主要分为两种模式。 一是谨慎试水， 通过"店中店"的形式进行品类补充。 目前该店产品线较精简，仅有脆脆花边蛋挞、爆汁肠仔酥、草莓慕斯大福以及两种尺寸的林里鸭慕斯蛋 糕共5款产品，价格在4.8元-16.8元之间。据红餐网观察，门店现场不少顾客表示出愿意尝鲜的兴趣。 2025年7月，茶颜悦色同样以店中店的模式推出新中式烘焙坊"茶颜饼坊"。其产品种类较为为丰富，涵 盖西式面包、蛋挞、可颂、中式酥饼、其他面点等超20个S ...

Core Insights - The article provides a comprehensive overview of new product launches in the baking industry, highlighting innovative offerings from various brands and the evolving consumer preferences towards healthier options and unique flavor experiences [11][148]. Group 1: New Product Launches - Sannichi Foods introduces a baked fresh milk (peach flavor) with a clean ingredient list, high protein, and calcium content, making it a healthy snack option for children [10]. - Dingdong Maicai launches a New Year limited edition bread featuring a koi-shaped red bean mochi pastry and a gold ingot toast, designed to bring good fortune during the festive season [13]. - Happiness West Cake presents the "Flowering Years" series, inspired by Impressionist art, featuring layers of taro waffle, matcha jelly, and strawberry cheese mousse [15]. - Olé Supermarket offers a black vinegar fig cheese bun, combining sweet and tangy flavors with a creamy cheese filling [17]. - Holiland releases three types of flower tarts, showcasing a 20-layer handmade puff pastry filled with a smooth egg custard [19]. Group 2: Industry Trends - The global baking industry is witnessing a rise in health-conscious products, with consumers increasingly favoring high-protein, whole grain, and low-sugar options [148][149]. - Texture and mouthfeel are becoming key differentiators in product development, with brands focusing on contrasting textures to enhance consumer experience [148]. - Major brands are leveraging experiential marketing and collaborations to attract consumers, as seen with Starbucks' global baking menu launch [148]. - In China, local brands are capitalizing on regional flavors and health trends, reshaping consumer choices in the baking market [149]. - Japan's baking scene remains stable with a focus on traditional craftsmanship and low-sugar, plant-based products [150]. - South Korea's market emphasizes quality and export strategies, with a growing demand for visually appealing and gourmet baked goods [151]. - France's baking industry is innovating by combining traditional techniques with modern texture experiences [152]. - The U.S. market is focusing on efficiency and convenience, with brands enhancing retail strategies through ready-to-bake and pre-mixed products [153]. - Germany is seeing a preference for functional baking products, with a rise in demand for high-fiber and low-gluten options [154]. Group 3: Future Predictions - Health and functionality will continue to be central themes in product development, with brands expected to introduce more nutritious options as standard menu items [155]. - The frozen baking market is anticipated to grow, driven by consumer demand for convenience and quality [155]. - Sensory experience will become a competitive edge, with brands focusing on enhancing texture and flavor contrasts in their offerings [155]. - Increased digital interaction and collaborative marketing strategies are expected to drive sales, particularly around seasonal promotions [155].

大家好！为让每一位烘焙从业者、爱好者高效捕捉行业动态、沉淀核心价值，东京烘焙职业人 2026 年特开设月刊专栏。每月一期，聚焦全球烘焙行业热点资讯，汇总东京烘焙职业人月度发布精华， 传递国际前沿趋势与国内市场动态，为你的烘焙之路提供精准参考与实用赋能！ | | | | | | | 月刊目录 | | --- | --- | --- | --- | --- | --- | --- | | 01 | 1 月 览 | 行 业 ・ 全 | 要 | 闻 | 球 | 速 | | 02 | | 1月热门内容·精华回顾 | | | | | | 03 | | 1月新品趋势·创新产品 | | | | | | 04 | | 1月原料资讯·职人精选 | | | | | 国内热点风向 No . 1 （1）新茶饮赛道融合加剧："奶茶甜品化"与"烘焙茶饮化" 头部茶饮品牌在产品上向甜品、蛋糕风味靠拢 ，例如沪上阿姨的超糯溏心木薯炖奶，奈雪的茶上新 的超厚熔岩可可慕斯，乐乐茶的奶皮子炒米咸奶茶。茶百道推的多料甜品碗等。 此外，7-ELEVEn于1月27日上新意式肉酱热压、凤梨鸡排两款三明治，主打周二烘焙日8折优惠， 强化即时烘焙消费场景。 跨 ...

以下文章来源于红餐网 ，作者红餐编辑部 红餐网 . 做餐饮，上红餐 ！一个有温度的餐饮产业服务平台。 这是 海底捞 首次 以 "店中店" 的形式 试水糖水业务 。 火 锅 巨头 入局 ， 糖水 赛道 " 激战 " 局面 进一步 加剧 。 本文由红餐网(ID：hongcan18)原创首发，作者：周沫；编辑：倩君。 海底捞似乎要对糖水 " 动真格 " 了 。 近日，海底捞首家 "糖水铺"特色主题店在上海亮相，选择在 现有火锅店内 以 "店中店" 的 模式 呈现 ， 主打 "每日鲜作"糖水 。 从早期自助区的免费 DIY糖水，到如今 打造 "火锅+糖水"的 场景 ，海底捞 正 一步步将这道 "餐 后甜点"玩出 新花样 。 只是 ， 在 本 就 竞争激烈 的糖水赛道 ， 这位 火锅巨头 又 能激起多大 水 花 呢 ？ 9.9元起，海底捞开出首家"糖水铺"特色主题店 在海底捞吃糖水， 不是 什么 新鲜事 。 但这一次，玩法 有了 明显 升级 。 过去， 消费者 大多是 在 小料台 见到 糖水 —— 它作为 自助小料的 一部分， 就摆在麻酱、香 油、蒜泥旁边， 包含在小料费内。 客人可以根据个人喜好自由搭配 ， 还能无限 ...

Core Insights - The article highlights the significant trends and product innovations in the tea and coffee industry, particularly focusing on the brand Heytea's strategic direction and product offerings for 2025 [2][48]. Product Highlights - Heytea's annual recap reveals that the "Qilan Apple Apricot Special" became a top-selling item shortly after its launch in October 2025, mirroring the success of the previous "Feather Body Bottle" [8]. - The "Super Plant Tea" series has sold over 100 million cups within its first year, showcasing the brand's commitment to using fresh ingredients [16]. - The "Triple Thick Matcha" product gained popularity after being featured by BLACKPINK member Lisa, sparking a global trend for Chinese matcha [11]. New Product Trends - Heytea introduced over 15 new tea specials globally in 2025, with several becoming viral hits, indicating a strong focus on innovative tea-based products [9][22]. - The brand's seasonal top products include the "Refreshing Guava Tea" and "Refreshing Guava Grape," which have consistently ranked as bestsellers [13]. - The introduction of unique ingredients such as soy sauce and mushrooms in tea drinks has generated significant consumer interest and discussion [34][37]. Strategic Focus - Heytea is emphasizing a differentiated product strategy by focusing on tea as the main ingredient, moving away from traditional fruit and milk tea combinations [29][33]. - The brand has adopted a cautious approach to collaborations, launching only two co-branded products in 2025, reflecting a more selective strategy in brand partnerships [19]. - The company has paused franchise expansions in 2025, leading to positive sales feedback from existing franchisees due to enhanced operational standards [20]. Market Expansion - Heytea has opened over 100 new stores in more than 30 cities globally, including significant expansions in international markets [46]. - The brand's innovative store designs and product offerings have contributed to improved sales performance across its locations [44]. Industry Trends - The tea beverage market is shifting from "excessive creativity" to "scarcity of differentiation," with a focus on high-quality, unique products [48][50]. - The emphasis on brand uniqueness and consumer recognition is expected to shape the competitive landscape of the tea industry in 2026 [50].

Core Insights - The article emphasizes that sourdough bread is not only a staple in Germany but also a cultural symbol and a part of daily life, with over half of German consumers believing that sourdough surpasses regular yeast bread in flavor and health benefits, rooted in a long tradition of fermentation wisdom [1][5][10] - Sourdough is transitioning from a regional staple to a global symbol of high-end baking and healthy eating, raising questions about balancing traditional craftsmanship with modern production methods [3][12] Historical Context - The origins of sourdough can be traced back to ancient Egypt, but its unique evolution in the German-speaking world is highlighted, where it was the only method of bread-making until the 19th century [5] - Many German households consider their sourdough starter a family heirloom, with some starters being over a hundred years old, reflecting unique regional and familial characteristics [7][8] Market Trends - According to Innova market insights, the proportion of new products containing sourdough has increased from 20% in 2013-2014 to 33% in 2022-2023, marking a growth of over 50% in a decade [10] - About one-third of millennial consumers actively seek out "sourdough" labels when purchasing bread, indicating a growing trend not only in Europe but also in high-end markets in Asia [10][12] Health Benefits - The article discusses the biochemical advantages of sourdough, which undergoes a natural fermentation process that optimizes nutrient absorption and reduces anti-nutrients like phytic acid [13][16] - Sourdough has a low glycemic index, making it suitable for blood sugar-sensitive individuals, and its complex flavors arise from the production of organic acids and esters during fermentation [17] Clean Labeling - Traditional sourdough recipes typically consist of only four basic ingredients: flour, water, salt, and sourdough starter, without the need for additives like sugar or preservatives [18] - The article highlights the importance of clean labeling in today's consumer market, where sourdough naturally aligns with the philosophy of "less is more" in healthy eating [20] Industrial Challenges - The article outlines challenges in industrializing traditional sourdough production, including the instability of "living dough," long production cycles, and a shortage of skilled bakers [23] - Two main paths for improving sourdough in the industry are identified: using chemical additives to enhance dough properties or optimizing the fermentation process to maintain health benefits while achieving standardization [23] Innovative Solutions - The introduction of products like the "德之焙®麦醒" sourdough improver aims to bridge traditional sourdough methods with modern industrial needs, ensuring consistent quality and flavor across production [24][25] - This improver utilizes a synergistic approach with enzymes to enhance the fermentation process, allowing for stable production while preserving the health benefits of traditional sourdough [24][25] Conclusion - The article concludes that sourdough improvers represent a balance between tradition and innovation, enabling the ancient wisdom of fermentation to reach a broader audience in a stable and accessible manner [29]