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]

在欧洲一众让人欲言又止的"白人饭"中，有两个国家的美食显得鹤立鸡群，那就是法国和意大利。 在烘焙这个赛道来说，法国最闪耀的瑰宝当然是法棍和法甜，意大利也不遑多让，披萨、佛卡夏、 恰巴塔、意式甜品也是让无数人为之着迷。 上次我们写了一篇文章讲述法棍的历史，点击这里复习： 法兰西的灵魂——从一根法棍，读懂法国人的味觉 今天我们就来讲讲法棍的"老对头"恰巴塔的故事！ "恰巴塔"粗犷的外形唬住不少人（可能因为早期的面包外观都不太好看），以为它是哪个区域流传 了百年依然保持原型的"老钱"，其实风靡全球的意大利恰巴塔，今年才刚满42岁，名副其实"80 后"。 故事要回到 1982 年的 意大利东北部城市阿德里亚 。当时，法棍在意大利可谓是风头无两，这种来 自法国的细长面包，凭借其独特的口感和外形，迅速占领了意大利的面包市场，甚至连三明治用的 面包都渐渐被法棍所取代。 这同样是"欧洲美食双子星"的意大利能忍吗？ 意大利不能，所以一位赛车手就真的付诸行动了。 阿纳尔多・卡瓦拉里（Arnaldo Cavallari） 是四届拉力赛冠军 （在网络搜索中，至今这位老爷子 职业标签依然是赛车手） ，同时也是一位面粉厂老板。 他看着法 ...

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].

失去定义权之后。 文 ｜ 沈嵩男 以下文章来源于天下网商 ，作者天下网商 天下网商 . 记录互联网商业的人物和故事。 7月29日，星巴克发布了其2025财年第三季度（截至2025年6月29日）的财报。其中，三季度的咖啡门 店业务，营收89.18亿美元（未计入非咖啡门店的"其它业务收入"约5.38亿美元），略超市场预期。 增长主要由在过去的12个月里，企业在全球累计新开的1151家自营门店所带来的9.27亿美元增量收入所 驱动。其中，企业的基本盘北美市场收入69.27亿美元，同比微增1.6%，占企业咖啡门店营收比重约 73%。 聚焦中国市场，营收7.90亿美元，同比增长8%——这一营收规模，可以排在企业自2023财年以来的 TOP3。增长的背景，是同比上个财季，中国市场门店数量新增522家，同时借助外卖平台的权益让利、 官方菜单的结构性调价，用更多的门店、更低的实付价，以价换量。得益于此，星巴克止住了连续四个 季度同比下滑的同店销售额（环比修复），同比增长约2%，同店销量也略微回暖，增长6%。 截至6月份季度，星巴克在中国开有7828家门店。这是自1999年在北京开出首店以来，星巴克在中国耕 耘逾25年的成果。 ...

1、 黑池【「杏子季」限定蛋糕】 2、爱立颂【香草布蕾奶墩墩】 3、Hibake【韩式甜甜圈】 4、东更道点心行【荔枝季点心】 5、joybake家悦烘焙【牛乳爆馅蛋糕】 6、红星前进面包牛奶公司【克拉姆系列】 7、糕材生【舒芙蕾系列】 8、 法念FANEN 【茶香苹果贝果】 9、多乐之日TOUSlesJOURS【软曲奇】 10、 派悦坊蛋糕 【酱油年糕方块蛋糕】 11、喜社烘焙【飓风熔岩吐司】 12、 罗森尼娜 【杏运伯爵花园】 13、 UH祐禾 【酸奶蔓越莓】 14、米旗【三丽鸥家族IP系列小圆蛋糕】 15、面包工坊【现烤荞小酥】 16、 莱噢 【奶油号角】 17、 山山家 【千层蛋糕】 18、KUMO KUMO【荔枝玫瑰芝士蛋糕】 19、仟吉【元气桃桃】 20、巴黎贝甜【花漾荔枝玫瑰蛋糕】 21、 詹记 【杨枝甘露卷】 22、六贤记【黑金系列】 23、奈雪【冰心麻薯】 1、U TASTE【 黄皮酵液黑巧洛代夫】 2、银座仁志川【柠心戚风生吐司】 3、DUNA DUNA【玫瑰海盐】 4、 屿面包isLand Baking 【焙茶碱水乳酪】 5、 Elvis Bakery 爱维思 【"娜帕里勇"新疆拿破仑】 ...

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].

东京烘焙职业人为方便大家及时了解行业内的最新动态，包括：供应商产品资讯、服务商动向、教培动态、行业及周边行业活动、相关赛事进 程等，特开设周六行业资讯分享特别板块，定期为大家更新上述相关内容，帮助大家快速了解行业一手信息。 我们探寻烘焙行业更多不同细分领域的元素，只为更好地推动烘焙行业的发展。 烘焙设备 烘焙原材料 1、金城制冷 高端定制牛肉展示柜 2、 【韩流+焙 韩焙®赋能烘焙主理人】巡演活动 3、三能【4连足球摸】 4、Honeywell【咖啡机家族】 5、新麦机械【 离缸式搅拌机 】 6、赛思达【 全自动豪华型醒发箱 】 7、三乐机械【 面包生产线 】 8、奥利焙【石板隧道炉】 9、 恒联食品机械 【商用组合柜】 1、嘉吉【焙芙®黄油】 2、科麦【 蒙特利调味粉】 3、雀巢【 鹰唛炼奶 】 4、中焙蛋挞【黄金搭档】 5、OceanSpray优鲜沛【100%酸樱桃汁】 6、斯顿【 德之焙改良剂产品系列 】 7、罗宾汉【大米面包预拌粉】 8、 鹤牌 【日式面包用小麦粉】 9、 友神食品【红薯味酱】 10、味熙【淡味发酵黄油卷】 11、娜蒂尔【 树莓洛神花果酱 】 12、迈吉【绿豆麻薯预拌粉】 13、特焙尔 ...