在烘焙世界里，风味的进化，往往始于一场原料的革新。 10月30日，南侨携两款重磅新品—— 艾易纯稀奶油与 侨百乐发酵黄油 ，于南侨食品集团北京分公 司举行了新品发布会。 这不仅是一场产品发布，它更像是一堂"风味公开课"：使用两款新品原料，通过大师的双手塑造， 让可颂和蛋糕"自己说话"。星级主厨现场演绎，多种创意方案落地呈现，带所有人去发现一个"新的 烘焙世界"。 演示台上，法国甜点师 /埃科菲厨皇协会勋章会员/前法国百年高端宴会公司POTELand CHABOT成 都公司甜点主厨 Maxime Martel 正在组装黑森林蛋糕。他将奶油一层层抹上蛋糕体，奶油质地稳 定、呈现微微的淡黄色泽，质地细腻、带着新鲜乳香。这正是南侨发布的第一款新品—— 艾易纯稀 奶油。 这款产品源自北纬38°黄金奶源带，以24小时鲜制生牛乳为原料，100%纯动物乳脂，散发着纯净奶 香。这种"从牧场直接到烘焙间"的生产路径，决定了它在风味上的特点：口感香醇、回味干净。同 时，能在不同温度和工艺条件下保持顺滑细腻的质地。 在现场的演示环节，Maxime以黑森林蛋糕为载体，展示了艾易纯稀奶油的表现力。 从打发到造型，艾易纯稀奶油表现出极佳的 ...

Core Viewpoint - The article discusses the evolving trends in the Chinese afternoon tea dessert market, highlighting the rise of scones and dacquoise as popular choices among young consumers, showcasing their unique appeal and market strategies. Group 1: Scones - Scones have gained popularity through a successful "localization reversal," transforming from a mere accompaniment in high-end hotel afternoon teas to a beloved dessert due to innovations in texture and flavor [6][41]. - The Shanghai brand "Carter Scone" played a pivotal role in this transformation by adjusting the cream and butter ratios, creating a new style of scone that resonates with Chinese consumers' preference for a flaky texture [7][41]. - Scones are now seen as versatile afternoon tea options, pairing well with various beverages and fitting seamlessly into Chinese tea-drinking habits, thus proving the success of their "Chinese adaptation" [47][60]. Group 2: Dacquoise - Dacquoise, a classic French dessert, has recently gained traction in China, particularly since 2022, due to its appealing aesthetics and lower sugar content, making it suitable for modern tastes [9][49]. - The dessert's success is attributed to its visual appeal, light sweetness, and diverse flavor possibilities, which have evolved from traditional French recipes to more localized versions [51][53]. - Dacquoise has emerged as a "main character" in the dessert scene, leveraging social media for marketing and appealing to gifting occasions, thus establishing itself as a popular choice for various social settings [56][60]. Group 3: Market Trends - The popularity of scones and dacquoise reflects a shift in consumer preferences towards "experiential consumption," where the focus is on the overall experience rather than just the taste [11][14]. - Major restaurant brands are exploring the baking segment, indicating a growing trend in the market where baked goods are integrated into their offerings [13]. - The competition between scones and dacquoise highlights the importance of understanding local taste preferences and adapting products accordingly to succeed in the rapidly growing Chinese baking market [14][62]. Group 4: Insights and Strategies - The article emphasizes that the success of these desserts is not merely due to their cultural origins but rather their ability to resonate with local taste preferences and provide a "good reason to eat" [62][64]. - Both scones and dacquoise have successfully created social and emotional value beyond just being food items, positioning themselves as "social currency" in various contexts [65][67]. - The adaptability of both desserts allows for continuous innovation and the potential for seasonal variations, making them sustainable products in the evolving market landscape [68][70].

以下文章来源于中外香料香精第一资讯 ，作者Mona Chalabi 中外香料香精第一资讯 . 国内外香料香精化妆品领域的最新进展，商业情报，会展信息，以资讯的前沿性，及时性和教育性，体现其功能和价值。 研究人员发现，一份食谱中平均包含八种食材。插图：莫娜·查拉比/《卫报》 食品科学家和厨师一直在研究并比较各种食材中的风味化合物。 《卫报》的新闻报道是独立的。如果您通过我们的联盟链接购买商品，我们将获得佣金。了解更多信息。 Illustration: Mona Chalabi/The Guardian 他们从两个大型的美国食谱网站 epicurious.com 和 allrecipes.com 开始。为了避开对"世界美食"的西方解读，他们又加入了韩国网站 menupan.com。总共查 看了 56498 份食谱，将其按不同地理区域的菜系进行分组（北美、西欧、南欧、拉丁美洲和东亚）。 这些地区之间存在一些共性。一份食谱中平均包含八种食材——而且食材数量极少或极多的情况非常少见。并非所有食材都同等重要。鸡蛋出现在 20951 份食谱中，占所研究食谱的三分之一。而茉莉花茶、牙买加朗姆酒和其他 14 种食材在数据集中各 ...

本科普选自《如何开一家赚钱的餐厅 》 选择好店址的重要意义 提起店面选址，人们总是想起零售界的 "圣经"："位置，位置，还是位置"。 开设餐厅也不例外，选择合适的开店地段也十分重要。可以说，任何开店者都期望找到一个理想中的 "黄金地段"，一个好的餐厅的选址对于日后的经营有着极其重要的意义。具体来说有以下几方面： 一个餐厅的许多方面都可以改变，无论经营品种，还是装修风格，甚至老板也可以换，但是位置不能 动，一旦定下了，就不能再变。一旦场地确定下来，就需要大量资金投入建造、装修、宣传等。 如果位置好、经营差，问题还不大，可以转让店铺、转让项目，寻求买家。而如果位置差，即使想卖也 没人要，使得前期大量的人力、物力、财力都打了水漂。当外部环境发生变化时，餐厅的地址不能像 人、财、物等其他经营要素一样可以做相应的调整，它具有长期性、固定性特点。因此，对餐厅地址的 选择要做深入的调查和周密的考虑，妥善规划。 所以最初的选址尤为关键。 第三，位置所属商圈决定了项目的选择和产品的定位。餐厅的选择和定位都由位置所属的商圈决定，是 否获利也要受餐厅周围环境很大的影响。 此外，经济水平、消费习俗等很多因素都会影响一个店铺的成败，脱 ...

本科普选自《酸面包的细节 》 烘焙面包时，使用一些不常用的面粉（比如粗粒小麦粉）或改变配方中全麦粉的使用比例，会让面包拥 有与基础乡村面包不同的特点，同时又保持后者基本的特点。这些面包的配方和制作方法都是一样的。 粗粒小麦粉面包 粗粒小麦粉是一种硬质小麦 —— 杜兰小麦去除麸皮后制得的，呈金黄色，比普通高筋面粉的蛋白质含 量更高。意大利面特有的金黄色就源自粗粒小麦粉。 在意大利南部，细磨的粗粒小麦粉通常比筛过的白色小麦粉便宜，常被用来制作西西里人的日常面包。 传统上，这种面包是自制的，用天然酵种发酵，并在燃木烤炉里烘焙。它可以趁热吃，或者与新鲜的里 科塔奶酪、甘牛至叶、凤尾鱼和橄榄油一起烤着吃。我们用橄榄油煎一片这种面包，然后将其切成条 状，抹上羊奶里科塔奶酪、鳗鱼酱和来自意大利卡拉布里亚地区的辣椒酱，制作成面包师的独家点心， 配上新鲜无花果和旧金山教会区的蜂蜜一同享用。 粗粒小麦粉的蛋白质含量较高，因此在制作面团的过程中需要更多的水，才能成为与基础乡村面包面团 类似的面团。制作面包时，粗粒小麦粉和普通小麦粉要以 7:3 的比例混合使用。 虽然粗粒小麦粉面包内部呈明显的金黄色，但味道与普通小麦粉面包仅有细微差 ...

Core Viewpoint - The article discusses the impact of the "胖改" (Fat Reform) on the retail industry, highlighting how traditional supermarkets are closing stores, creating opportunities for new entrants like Hema to expand rapidly in both first-tier and lower-tier cities [5][12][15]. Group 1: Market Dynamics - Hema has opened at least 206 new stores in 2025, with 41.75% located in second-tier and lower cities, indicating a strategic focus on market penetration in less saturated areas [12][17]. - The closure of at least 782 supermarkets in 2024 and 720 in the first half of 2025 reflects a significant downturn in the traditional supermarket sector, with many companies experiencing revenue declines [15][12]. - The traditional supermarket landscape is being disrupted as Hema and other new retail formats aggressively capture market share, leading to a decline in sales for established players [12][16]. Group 2: Competitive Strategies - Traditional supermarkets like 家家悦 (Jiajia Yue) are responding to Hema's entry by upgrading their stores and enhancing their product offerings to retain customers [9][32]. - Hema's strategy includes focusing on core business models and closing non-core operations, which allows for a more concentrated effort on fresh food and neighborhood stores [17][23]. - The competition is not just about pricing but also involves different business models and operational systems, with traditional supermarkets leveraging local supply chains and community ties [30][32]. Group 3: Consumer Behavior - Consumers are increasingly drawn to Hema due to its innovative product offerings and efficient supply chain, which contrasts with the traditional supermarkets' slower adaptation to market changes [30][29]. - The article notes that Hema's ability to quickly adapt and innovate in product selection is a significant advantage over traditional supermarkets, which struggle with product innovation [30][29]. - The shift in consumer preferences towards new retail formats is evident as many shoppers are opting for Hema over traditional supermarkets, especially in areas where Hema has established a presence [12][29].

Core Insights - Shanghai is the leading city in China's baking industry, with over 8,000 baking stores, accounting for a significant portion of the 338,000 nationwide [1][4] - The city's baking culture has evolved through distinct phases, each reflecting changes in consumer preferences and market dynamics [6][8] Group 1: Historical Development of Baking in Shanghai - The baking industry in Shanghai can be divided into four key phases, each marked by unique characteristics and consumer trends [8][10] - The first phase (1990s) saw the emergence of local brands and a mix of traditional and modern baking styles, with brands like 凯司令 and local shops gaining popularity [8][10] - The second phase (late 1990s to early 2000s) marked the entry of foreign and Taiwanese brands, leading to a brand-centric market with chains like 面包新语 and 克莉丝汀 becoming household names [12][14] - The third phase (mid-2000s) introduced boutique bakeries focusing on artisanal products, emphasizing quality ingredients and craftsmanship, with brands like Sunflour and 百丘 leading the way [17][20] - The fourth phase (late 2010s to early 2020s) saw a resurgence of local flavors and innovative concepts, blending traditional Chinese elements with Western baking techniques [22][24] Group 2: Factors Contributing to Shanghai's Dominance - Shanghai's unique consumer base, characterized by a willingness to experiment and a high aesthetic standard, has fostered a vibrant baking culture [32][34] - The city's dense urban structure and strong social media presence facilitate rapid brand visibility and consumer engagement, making it a trendsetter in the baking industry [35][37] - The evolution of baking entrepreneurs, often with international experience, has led to a focus on brand storytelling and lifestyle integration, enhancing product differentiation [38][40] - The discerning nature of Shanghai consumers drives continuous innovation among baking brands, ensuring that they remain at the forefront of market trends [41][46] Group 3: Current Trends and Consumer Behavior - The current baking landscape in Shanghai is marked by a diverse range of offerings, catering to various consumer segments and preferences [27][29] - The rise of health-conscious consumers has led to an emphasis on ingredient transparency, with terms like "French flour" and "natural yeast" becoming essential in brand positioning [48][50] - A shift in aesthetic preferences has emerged, with consumers favoring simplicity and authenticity over ostentation, reflecting a broader cultural trend towards minimalism [51][53] - The concept of baking as a lifestyle and cultural expression has solidified, with products serving as social currency and identity markers among consumers [55][57]

Core Points - The article provides a detailed recipe for making Strawberry Danish, including ingredients and step-by-step instructions for preparation and baking [2][3][22]. Ingredients Summary - The recipe includes the following ingredients: - Sugar: 70 grams (14%) - Salt: 9 grams (1.8%) - Fresh yeast: 15 grams (3%) - Milk powder: 20 grams (4%) - Egg: 40 grams (approximately half an egg) (8%) - Butter: 40 grams (8%) [2]. Preparation Steps Summary - The preparation involves several key steps: 1. Roll the dough to a thickness of 1 cm [5]. 2. Cut the dough into rectangles measuring 10 cm by 5 cm [6]. 3. Place the dough on a baking tray and let it ferment for 60 minutes at a temperature of 28°C and humidity of 75% [10]. 4. After fermentation, brush the surface with egg wash and pipe on the cream sauce [11]. 5. Bake in the oven at 210°C for the top and 200°C for the bottom for 18 minutes [12]. 6. Allow to cool after baking, then pipe additional cream sauce on top [14]. 7. Decorate with strawberries and sprinkle with powdered sugar [16]. Industry Insights - The article also highlights trends 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 [20]. - It mentions the popularity of certain types of bread among international tourists in China and features interviews with industry veterans and competition winners [20].

Group 1: New Product Launches - Dingdong Maicai launched "Cheese Baked Chestnut Pumpkin" and "Marshmallow Nut Brownie Cake" [2] - Walmart introduced "Savory Creamy Explosive Donut" [2] - FamilyMart released "Pumpkin Chestnut Basque" [2] - Lawson presented "Macaron Autumn Series" [2] - Yonghui launched "Camellia Mountain Spring Toast" [2] Group 2: Seasonal and Themed Products - Red Star Qianjin Bakery introduced "Millefeuille Fruit Tart" [3] - ZAKUZAKU featured "Tiramisu Magic World" [3] - Kama Prince launched "Guava Sweetheart" [3] - Baoshifu Pastry presented "Black Gold Waterfall Chicken Bun" [3] - CitySweet introduced "Dianhong Rose Series" [3] Group 3: Industry Trends and Insights - The rise of supermarket baking and the competition among chain bakeries [144] - The evolution of ciabatta and its impact on traditional baguette [144] - Insights from industry veterans on the baking sector [145] Group 4: Financial Performance - Bright Dairy reported a third-quarter loss of 130 million yuan [130] - Tianrun Dairy experienced its first loss in nearly a decade, with a revenue drop of 3.81% [131] - Peach Li Bread's net profit decreased by 35.05% in the third quarter [132] - Roark Capital is considering selling the U.S. bakery chain Nothing Bundt Cakes for approximately 14 billion yuan [133]

以下文章来源于咖门 ，作者咖门 咖门 . 聚焦茶饮、咖啡行业，关注饮品新风潮 年饮用杯数从2016年的9杯，升至2024年的22.24杯，咖啡已经融入越来越多国民的日常。 北上广之外， 哪些城市成为隐藏的"咖啡高地"？ 咖啡的下一个增长点在哪？ 一起来看这份 中国咖啡地图。 （特别说明： 数据来源窄门餐眼，截至2025年10月15日） 全国咖啡门店超25万家 广东、浙江、江苏位列 Top3 据窄门餐眼数据，截至2025年10月15日， 全国咖啡门店总数为254730家。 按省级行政区划分，咖啡店的分布与经济活跃度高度重合。 广东、浙江、江苏三大沿海省份位居前三，门店数量分别达到41959家、22496家和19729 家。 N0.5 III ( 2000 4000 6000 8000 10000 12000 0 上海 10652 9975 云南 8902 福建 7335 北京 7024 河南 6950 湖南 广西 | 6812 辽宁 6503 6242 湖北 安徽 6161 5088 河北 陕西 4792 4414 重庆 4123 江西 贵州 4071 海南 3906 3498 新疆 3103 天津 2921 ...