Core Insights - The article emphasizes the importance of sharing timely updates in the baking industry, including supplier product information, service provider trends, educational training dynamics, industry events, and competition progress to facilitate industry development [1] Equipment - Jin Cheng Refrigeration offers a -60℃ ultra-low temperature workbench, providing a professional low-temperature storage solution with energy-efficient systems and food-grade materials [10] - Hanbake Technology's BRESSO® private workstation is designed for home bakers and small kitchens, integrating fermentation and baking functions into one machine [14] - San Neng's Baking Instant Divider won the MUSE Silver Award for its design, enhancing work efficiency by 40% [17] - Bühler's MDDY G3 mill addresses diverse wheat quality and processing needs, ensuring stable flour output and quality [19] - RONDO's mechanical dough sheeter features adjustable roller spacing and easy maintenance [21] - Hao Ding Machinery provides a mooncake production line that enhances cleaning and production efficiency [23] - Chen Pin Food Machinery's fully automatic ciabatta production line can handle 45,000 pieces of dough per hour [25] - Heng Lian Food Machinery's fermentation box offers precise temperature and humidity control for optimal dough rising [28] - Demifi's WH-300 desktop cream filling machine is versatile for various fillings [30] Raw Materials - Cargill's Starbake® Danish cream is noted for its natural flavor and mechanical processing capabilities [32] - Comax's high-fiber fermentation bran premix contains over 50% dietary fiber, enhancing flavor and nutritional value [34] - Zhongbei's black gold strawberry croissant tart features a low-temperature fermentation process for a crispy texture [37] - Nanshun's Qingke bread premix is easy to use and offers a rich flavor [40] - Ston’s cold dough improver is designed for long-term frozen dough stability [42] - OATLY Inside oat flour boasts high dietary fiber and protein content, suitable for various baking applications [46] - Nanjiao's fermented butter is made from premium dairy sources using European fermentation techniques [49] Service Provider Dynamics - The German Industrial Baking Localization Practice and Nutrition Enhancement Innovation Summit was successfully held in Kunshan, featuring discussions on the challenges of industrial transformation in the baking sector [101] - Youzan launched a partnership with Xiaohongshu to enhance customer engagement through promotional initiatives [103] Education and Training - Wang Sen Education is enrolling for a three-year talent management program, focusing on practical skills and industry integration [105] - Le Cordon Bleu is offering a five-day chocolate art journey, teaching essential chocolate-making techniques [110] - The "Wheat is Ripe" 100-day world baking system course is open for enrollment, covering foundational to advanced baking skills [112] - Shanghai Modern Food Vocational Skills Training Center is offering advanced training for Western pastry chefs [114] Industry Events - The 7th "Angel Yeast Cup" National Youth Baker Competition will be held in Wuhan, Hubei, in October 2025 [121] - The 3rd National Skills Competition is set to take place in Zhengzhou, Henan, from September 19 to 23, 2025 [123] - The inaugural "Aizhen Cup" China Baker Entrepreneur Competition aims to support bakers in showcasing regional culture through their creations [125] - The 3rd Asian Youth Baking Competition will occur from September 25 to 27, 2025, at the Guangzhou Fair [127]

Core Insights - The article discusses the preparation of a ham and cheese croissant, detailing the ingredients and step-by-step process for making the pastry. Group 1: Ingredients and Preparation - The main ingredients include 600 grams of Danish dough, 200 grams of ham, cheese, and egg wash [2][5]. - The dough is rolled out to a thickness of 0.5 cm and cut into triangles measuring 18 cm in height and 10 cm in width [2]. - The filling consists of ham and cheese strips, which are wrapped in the dough and shaped into a crescent [5][6]. Group 2: Baking Process - The shaped croissants are placed in paper trays and allowed to ferment for 50 minutes at a temperature of 28°C and humidity of 75% [7]. - After fermentation, the surface is brushed with egg wash and sprinkled with cheese powder [12][13]. - The croissants are baked in an oven at 210°C for the top and 200°C for the bottom for 16 minutes [14].

以下文章来源于雪豹财经社 ，作者雪豹财经社 雪豹财经社 . 一个明亮的商业世界 一家冰淇淋公司的14年供应链长征 Fast Reading 作者 | 瀚 星 编辑 | 高珮莙 野人先生的总部，藏身于北京市丰台区一栋老旧的办公楼里。简单甚至略显简陋的装修，很难将它与 售价30元的中高端意式冰淇淋Gelato联系在一起。 公司最大的一间会议室也是创始人崔渐为的办公室，他与另外两位联合创始人平日里围坐在一张1平 方米左右的桌子上办公。 会议室的另一端是一张长桌，墙上挂着一幅巨大的表格，记录着野人先生所有北京自营门店过去一年 销售额的走势，绝大部分数字都是两到三位数的同比增幅，它们被划分成了"特野、一野、二野……" "运营门店就像打仗一样。"崔渐为说。 ■ 成立前13年，野人先生只开了100家店，但今年前8个月就开出了600多家店。这不是战略转 变，而是"蓄谋已久"的增长计划。 ■ 新茶饮为现制冰淇淋行业铺就了一条增长之路，野人先生的成长是一场消费习惯的迁徙。 ■ 开拓赛道的人不一定是收割果实的人，但野人先生仍然希望自己是行业开拓者，就像星巴克 之于咖啡，喜茶之于新茶饮。 这张表格已经很久没有更新了，随着门店数的快速 ...

Core Viewpoint - The article discusses the rapid expansion of the restaurant industry in shopping malls, highlighting the dominance of four key segments: tea and coffee, baking, hot pot, and noodle shops, which are becoming essential players in mall transformations [8][10][19]. Group 1: Industry Trends - The restaurant industry is expanding at an unprecedented rate in both high-end and community shopping centers [7]. - The four key segments—tea and coffee, baking, hot pot, and noodle shops—are becoming the main players in mall openings [10]. - In April, the Shenzhen iN City Plaza reopened with a significant presence of food and beverage brands, indicating a shift away from luxury brands [9]. Group 2: Market Dynamics - In Q2 of this year, the proportion of new restaurant openings in high-end malls reached 30%, with a store opening-to-closing ratio of 1.51 [9]. - The increasing number of restaurant stores is a response to the declining performance of apparel and beauty brands, which have seen significant store closures [19][20]. - The average rental price in Shanghai's core shopping districts was reported at 1,877 RMB per month per square meter in Q2 2025, indicating the financial viability of these restaurant segments [26]. Group 3: Consumer Behavior - The restaurant segments are characterized by a high turnover rate, with some malls reporting over 30% annual turnover in their restaurant offerings [23]. - The tea and coffee segment alone has nearly 900,000 stores nationwide, while the baking segment has reached 338,000 stores [23]. - The rapid expansion of these segments is driven by a large influx of entrepreneurs, making it a popular area for new business ventures [23]. Group 4: Strategic Importance - The "four kings" of the restaurant industry are seen as crucial for malls facing high vacancy rates, as they can attract foot traffic and generate stable rental income [22][26]. - Malls are increasingly viewed as essential platforms for restaurant brands to enhance their visibility and expand their market presence [28][30]. - The standardized operations of these restaurant segments make them well-suited for mall environments, allowing for quicker openings and brand updates [34].

Core Viewpoint - The article discusses the significant differences in sweetness perception between Chinese and Western cultures, highlighting the historical, genetic, and cultural factors that contribute to these differences in sugar consumption and preferences [7][11][22]. Group 1: Global Sugar Consumption Trends - A study from Cambridge University indicates that global sugar consumption has increased over the past decade, with a 36% rise in per capita consumption of sweeteners in beverages and a 9% increase in added sugars in packaged foods from 2007 to 2019 [7]. - Despite the global trend towards healthier eating, actual sugar consumption remains high, with OECD data showing that the average annual sugar consumption in China is only 11 kg, significantly lower than countries like Malaysia [8]. Group 2: Cultural and Historical Context - The article suggests that the Chinese have a lower tolerance for sweetness, which is not merely a matter of personal preference but may be influenced by genetic factors, as indicated by research on the FGF21 hormone that suppresses sweet cravings [10]. - Historically, sugar consumption in China has been restrained compared to regions like Europe and India, where sugar became a staple due to colonialism and trade, leading to a cultural norm of high sugar consumption [12][14][18]. Group 3: Modern Consumption Patterns - In contemporary China, there is a growing awareness of the health implications of sugar, leading to a trend towards low-sugar products, which contrasts with the long-standing sugar preferences in Western countries [21][22]. - The article notes that while sugar is essential for human enjoyment and energy, the Chinese market is adapting more readily to low-sugar trends compared to countries with a long history of high sugar consumption [22]. Group 4: Practical Tips for Adjusting Sweetness - The article provides practical advice for adjusting overly sweet desserts, such as adding a small amount of vinegar or lemon juice to balance sweetness, which can enhance the overall flavor profile [26][27][28]. - Another method suggested is to dilute the sweetness by increasing the quantity of other ingredients in the recipe, although this requires careful consideration of portion sizes [29].

本食谱选自《面包大全 》 巧克力杏仁丹麦 材料： 丹麦面团 馅料： 黑巧克力适量 表面装饰： 杏仁奶油适量 杏仁片适量 制作过程: 1. 将丹麦买团擀压至0.4厘米厚，分割成 高20厘米宽10厘米的三角形。 2. 在三角形面皮中间放入黑巧克力。 3. 从一边向锐角卷起. 5. 放入烤盘，以温度28℃、湿度75%， 发酵60分钟。 6. 发酵好后，表面挤上杏仁奶油，撒上 杏仁片。 4. 卷成羊角形。 7 . 放 入 烤 箱 ， 以 上 火 2 1 0 ℃ 、 下 火 2 0 0 ℃ ， 烘 烤 1 8 分 钟 即 成 。 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 | 王记 | 周振山 | 田孝清 | 于鹏 | 李骏 飞 | 刘欣茹 | 武子靖 | 张佳辉 1、 海底捞面包开业了！个位数的性价比，要靠"穷鬼友好面包"再圈一波粉？ 2、 144小时中国游，蜂拥而来的歪果仁最爱吃的面包竟然是这个... 3、 【独家专访】靠 ...

在墨尔本这座空气里都飘着咖啡香的城市里，藏着一条让所有碳水脑袋都为之疯狂的「宇宙级」面 包店—— 「Baker Bleu」 。 它家的酸面包，独特酥脆口感让全球吃货念念不忘，气孔美到像艺术作品；就连隐藏菜单里的「黑 巧克力海盐卷」，都好吃到让无数人甘愿为它早起排队、跨区打卡… 它是墨尔本烘焙界低调又顶流的存在！ 「Baker Bleu」的主理人是Mike和他的妻子Mia，2016年，他和当时做银行家的妻子米娅·拉塞尔卖 掉了房子，把所有家当都投入到这个小店。8年后，他们全心投入的事业给了他们反馈—— 每周生 产4万件产品 ，而且经常售罄。 Mike也并非职业烘焙师出身，在成为面包师之前，Mike 的身份其实是广告创意人。 25 岁的他，正值职业黄金期，却发现广告行业带来的光鲜与速度感，并不能让他获得真正的满足。 他形容那段时间："我需要一个能让我每天动手、亲自创造的东西，而不是只是坐在办公室里写方 Mike和妻子Mia 案。" 于是，他把兴趣的重心转向了厨房。从最初在餐厅工作，到进入糕点部门，慢慢接触面团和发酵的 世界。烘焙的魅力就在于它的"真实"：揉面时的触感、发酵时的气息、出炉时的香气——这一切都 比广告 ...

本食谱选自《面包大全 》 1. 将面团分割成450克/个，分别滚圆，松 弛30分钟。 2. 再将面团擀开。 奶酪吐司 材料： 原味吐司面团900克 芝士丝适量 蛋液适量 制作过程: 3. 放入芝士丝。 4. 然后将面团卷成圆柱形。 5. 放入450克吐司模具。 6. 将所有材料一起搅拌，至面团表面光滑 有弹性，以室温 30℃，发酵 50 分钟。 7. 以温度30℃、湿度75%，发酵60分钟， 发酵好后，在表面刷上蛋液。 8. 在刀口处放入芝士丝。 9. 放入烤箱，以上火170℃、下火210℃， 烘烤25~30分钟即成。 月度好文： 1、 海底捞面包开业了！个位数的性价比，要靠"穷鬼友好面包"再圈一波粉？ 2、 144小时中国游，蜂拥而来的歪果仁最爱吃的面包竟然是这个... 3、 【独家专访】靠一只"黑麦小鸟圈"，这家苏州面包店飞出了烘焙圈！ 4、 10万家烘焙店闭店潮下，那些持续盈利的店铺做对了什么？我们走访了100位主理人 5 、 "脱氢乙酸钠"下线后，关于"配料表"的竞争才刚刚开始 6、 让烘焙师又爱又恨的隔夜冷藏法最全解析！学会这些要点，从此实现时间自由！ 7、 掌握冷冻烘焙技术，百倍提升效率与营业额！ ...

Core Viewpoint - Walmart's community store strategy is entering a phase of scale implementation, focusing on a refined retail model that emphasizes high-quality, cost-effective products to meet community needs [4][9][31]. Group 1: Community Store Development - Walmart has opened its fourth community store in Shenzhen, maintaining a focus on a small, high-quality, and community-oriented retail model [5][8]. - The community store strategy is part of Walmart's broader exploration of retail formats, marking its third attempt since 2009 [7][29]. - The new stores feature around 2,000 selected products, including a strong emphasis on its private label "沃集鲜" at a price point of 9.9 yuan [11][12][17]. Group 2: Product Strategy - The "沃集鲜" private label includes several hundred products, focusing on high quality and value, which has become a highlight of the community stores [12][13]. - Walmart's product development principles for "沃集鲜" include clean ingredients, collaboration with leading brands, and efficiency improvements to ensure competitive pricing [13][14][18]. - The community stores aim to provide a simplified shopping experience with a limited number of SKUs, enhancing customer satisfaction [15][24]. Group 3: Competitive Landscape - The retail landscape is increasingly competitive, with players like 奥乐齐 and 盒马 focusing on extreme cost-effectiveness and streamlined product offerings [21][23]. - Walmart's community stores are characterized as a hard discount model, with a focus on cost control and supply chain efficiency [24][26]. - The comparison between Walmart and 奥乐齐 highlights Walmart's broader SKU range and community focus, while 奥乐齐 emphasizes a more selective approach [27][29]. Group 4: Strategic Challenges - Despite the potential of the community store model, challenges remain, including competition in the front warehouse space and the risk of internal competition with existing stores [31]. - Walmart's previous attempts at community stores faced operational challenges, raising concerns about management and positioning in the current market [29][31].

吐司虐我千百遍，我待吐司如初恋。 对于烘焙人来说，吐司是最基础不过的单品。 吐司在打到几成筋度时，加入黄油是最恰当的时机点？ 对于大部分的吐司来说，面筋搅拌到7~9成之间放黄油会比较合适。 如果吐司想要的最终效果是松软，黄油后一点放的话，能让面包的组织更细腻，膨胀力更大，但对于最终成品的体积会有所影响。 如果提前加入黄油，黄油则会阻碍面筋的生成，导致组织略微粗糙。 No . 2 但是吐司看似简单，实际动手确实问题不少，如果和制服这个"问题少女"呢？ 今天就来个 「一问一答」 吧！ 特地收集了广大粉丝经常问到的问题，进行一次全面解答，遇到问题 记得回来看看！ 如果您 还有更多的疑问，欢迎留言哦！ No . 1 吐司的面筋强度对于吐司成品的影响？ 面包筋度的强度指的是筋度，俗称几成筋度。 当面筋过强，在成型时会显得比较难操作，成品容易产生炸裂，组织也会略微粗糙影响风味。 由于筋度较强，面团在炉内的膨胀是急速增加的，缺少了好的延展性，就会产生炸裂，里面的二氧化碳、水蒸气等由于空间有限，需要挥发，所 以，最终面团撑破。 打过面团的筋度后，在面包整形时，操作较为方便，但对于吐司的发酵也会产生影响，在发酵的过程中面团略显 ...