Core Viewpoint - The article emphasizes the importance of staying updated with the latest trends and developments in the baking industry, including supplier product information, service provider movements, educational training, and industry events [2]. Equipment - Jin Cheng Refrigeration offers high-end customized beef display cabinets tailored to various store styles and requirements [5]. - Honeywell's coffee machine family can produce 120 cups per hour, featuring a dual system for simultaneous coffee and milk output [14]. - New Wheat Machinery provides a cylinder-free mixer designed for industrial-grade heavy loads, featuring microcomputer control for efficient operation [16]. - Saisida's fully automatic luxury fermentation box maintains optimal fermentation conditions with independent temperature and humidity control [18]. - Sanle Machinery's bread production line automates the entire process from raw material preparation to finished product output, enhancing production efficiency [20]. - Oli Bake's stone tunnel oven utilizes heat conduction, convection, and radiation for uniform baking, suitable for large-scale production [21]. - Henglian Food Machinery's commercial combination cabinet integrates multiple functions to optimize space and improve operational efficiency [23]. Raw Materials - Cargill's Beifu® butter is sourced from Ningxia, offering rich flavor and stable quality at competitive prices [25]. - Comax's Montreal seasoning powder enhances flavor profiles for modern baking and cooking applications [27]. - Nestlé's Eagle Brand condensed milk features a unique texture and flavor, enhancing various recipes [30]. - Zhongbei's egg tart crusts boast a production capacity of 1 billion annually, with over 70% market share in mid-to-high-end bakeries [32]. - Ston’s series of bread improvers effectively enhance dough quality and volume [38]. - Robin Hood's rice bread premix improves softness by 40% and extends shelf life [40]. - Crane's Japanese-style flour retains maximum aroma and nutritional value through a fine milling process [42]. Service Provider Dynamics - Youzan has launched an intelligent cash register system for comprehensive operational management across dining, takeout, and delivery [89]. - Ruibin Cloud has updated its system to include features for inventory synchronization and automated accounting with major delivery platforms [91]. Educational Training - Le Cordon Bleu offers short courses focusing on dessert-making techniques, taught by international pastry chefs [93]. - A baking study tour in South Korea is scheduled for September, providing insights into innovative baking techniques [95]. - Wang Sen Education has introduced a premium membership card offering exclusive benefits for pastry enthusiasts [97]. Industry Events/Activities - The 2025 Asian Youth Art Baking Personal Challenge is open for registration, aimed at promoting youth baking skills and innovation [115]. - The Chinese team won the championship at the 53rd UIBC International Youth Baker Competition held in Brazil [117]. - The 25th Global High-End Food Exhibition will take place from August 27 to 29, focusing on imported food categories [119]. - The "China Good Raw Materials" innovation competition has commenced, inviting industry participants to create high-quality products [122]. - HOTELEX Zhengzhou and the 18th China Frozen Food Expo will be held from August 8 to 10, showcasing the food and beverage industry [124][125].

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-effectiveness, aiming to attract customers with affordable options [23] - A significant number of bakeries, approximately 100, were surveyed to understand what successful shops are doing right amidst a wave of closures [23] - The article mentions the popularity of certain types of bread among foreign tourists in China, indicating a growing interest in local baking styles [23] Group 2: Techniques and Innovations - The article emphasizes the importance of mastering frozen baking techniques to significantly enhance efficiency and revenue [23] - It discusses the use of yogurt in bread-making, revealing secrets that keep bread soft for extended periods [23] - The article also covers the cold storage method for overnight dough, providing insights that can help bakers manage their time better [23]

Group 1 - The core viewpoint of the article highlights the intense competition in the baking sector driven by new retail giants, leading to significantly lower prices for baked goods [2][7][9] - New retail supermarkets are focusing on providing high-quality baked products at low prices, with examples like 6.9 yuan for toast and 9.9 yuan for cakes, which has never been seen before in the industry [2][7][10] - The rapid iteration of products in the baking sector includes high-quality ingredients such as New Zealand butter and Belgian chocolate, which are now offered at competitive prices [10][14][41] Group 2 - The article discusses how supermarkets are leveraging data-driven approaches to create popular products, contrasting with traditional baking methods that rely on chefs and location [29][41] - Supermarkets are increasingly building their own production facilities or controlling capacity, enhancing their supply chain capabilities [38][41] - The article emphasizes that the efficiency and optimization of cost structures in supermarket baking are more critical than merely cutting costs [47][49] Group 3 - The competitive landscape has shifted, with traditional chain bakeries losing pricing power and facing pressure from both discount supermarkets and boutique bakeries [49][51] - Consumers are now more likely to perceive the price difference as an "intelligence tax," leading to a re-evaluation of value in baked goods [51][52] - The article suggests that traditional bakeries should focus on creating unique experiences and emotional connections with customers to justify higher prices [52][56]

Core Viewpoint - Starbucks is innovating its business model by introducing "Starbucks Study Rooms" in multiple cities in South China, allowing customers to use the space for studying without mandatory purchases, thus redefining its role in the competitive coffee market [4][10][12]. Group 1: "Starbucks Study Rooms" Implementation - The "Starbucks Study Rooms" have been launched in at least 30 stores in Guangzhou, primarily located in areas with high concentrations of schools and tutoring centers [4][5]. - The design of these study rooms utilizes existing seating areas without independent partitions, promoting a comfortable environment with free amenities such as power outlets, water, and WiFi [5][8]. - The initiative has gained significant attention on social media, with millions of views and positive feedback from users who find the space conducive for studying [10][11]. Group 2: Competitive Landscape - The coffee market is highly competitive, with brands like Luckin Coffee and Heytea offering lower-priced alternatives, which has led to a significant loss of market share for Starbucks among price-sensitive consumers [12][14]. - Other brands are also adopting similar strategies by combining beverage offerings with social spaces, further fragmenting Starbucks' customer base [12][14]. Group 3: Strategic Response - Starbucks aims to differentiate itself by providing a zero-threshold service that avoids direct price competition while enhancing its brand image as a provider of public learning spaces [15][16]. - The study room initiative is designed to convert non-paying customers into potential buyers, with data showing that approximately 70% of new morning customers make purchases [15][16]. - This strategy aligns with Starbucks' broader "non-coffee scene" initiative, creating a comprehensive consumption ecosystem throughout the day [16][22]. Group 4: Industry Trends - The trend of integrating study rooms into retail spaces is gaining traction, with various brands like IKEA and McDonald's exploring similar concepts to enhance customer experience and increase foot traffic [17][19][20]. - The evolution of retail spaces from single-function to multi-functional environments reflects changing consumer demands for flexible and efficient learning and social settings [20][21]. - This shift is driven by both upgraded user needs and competitive pressures, as brands seek to maximize space utilization and attract customers through added value [21][22]. Group 5: Future Implications - The introduction of free study rooms serves as a tool for brands to attract customers while alleviating pricing pressures and enhancing user loyalty [22][23]. - The transformation of commercial spaces towards experiential services may lead to the emergence of paid value-added services, blurring the lines between commercial and public services [22][23].

Core Viewpoint - The article discusses the decline of the bakery industry, particularly focusing on the failures of several well-known brands and the underlying reasons for their struggles in a competitive market [4][5][9]. Group 1: Brand Failures - Several prominent bakery brands, including Huan Niu Cake House and BreadTalk, have recently closed stores or declared bankruptcy, highlighting a troubling trend in the industry [4][5][7]. - Huan Niu Cake House, founded in 2013, announced its closure in June 2025, with debts to suppliers amounting to 1.11 million USD and unredeemable membership funds [7]. - Tiger Head Bureau, once valued at 2 billion CNY, is undergoing bankruptcy liquidation due to aggressive expansion leading to a cash flow crisis [7]. - Other brands like Panda Not Going and Christine have also faced significant operational challenges, leading to widespread store closures [7][8]. Group 2: Market Challenges - The bakery market is experiencing a downturn due to three main factors: homogenized competition, pressure from retail channels, and the shortening lifecycle of popular products [9][10][12]. - Homogenized competition has made it easy for new entrants to replicate successful products, leading to a saturation of similar offerings in the market [10][11]. - Retail giants like Hema and Costco have begun to dominate the bakery segment, offering a wide range of products that compete directly with traditional bakery brands [12][13]. - The lifecycle of bakery products has decreased significantly, with popular items now only maintaining consumer interest for a month or less, compared to previous years where they lasted for 6-8 months [14][15]. Group 3: Consumer Behavior - The trend of consumer downgrading has led to a polarization in the bakery market, with high-end brands struggling while budget-friendly options thrive [18][19]. - Consumers are increasingly prioritizing affordability over luxury, as seen with new entrants like Haidilao's bakery brand, which focuses on low-priced offerings [20][21]. - Brands that fail to establish a unique product identity or quality are at risk of losing market share, as consumers gravitate towards more reliable and affordable options [22][23]. Group 4: Future Opportunities - Despite the challenges, there are opportunities for growth in the bakery sector, particularly as the market becomes more accessible and everyday [21]. - Brands that focus on creating long-lasting, high-quality products with clear consumer engagement can still succeed in this evolving landscape [24][25].

"做面包应该是快乐的，我常跟学生说：要对面包笑。" 在中国烘焙竞技场上，鲜少有人像 庄琼芳 这样，把 "老师、选手、教练" 三种身份同时推到极致。 她来自东莞市技师学院，入行十年，从2016年12月首次登上世界面包大赛华南赛区选拔赛的赛台， 到第六、第七、第九届以及2025年的第十届面包大赛全国总决赛都能看到她的身影； 今年，她在第十届世界面包大赛（中国区）比赛中拿下亚军。 从第一次参赛，到亚军奖台，在这段漫长而密集的参赛与教学周期里，她完成了一个从"把作品做得 花里胡哨"到"回到味道与质感本质"的转身，也用自己的身体力行，回答了一个在行业里并不常被正 视的问题： 女性选手，如何在被视为"高体力门槛"的面包赛场上，跑出自己的那条路？ 庄琼芳是师范体系出身，大学读的是"烹饪营养教育"，此后在工作中对烘焙也只有简单的接触，真 正系统接触面包，是在2015年末至2016年——中国第一次组织参加世界技能大赛烘焙项目的节点， 她被"推着"走上了专业训练的路。 "那时候别说学生了，老师里也没几个有比赛经验的。大家都是第一次面对比赛训练，真正的摸着石 头过河。" 2016年12月，还没有来得及做太多准备，她就迎来与面包赛场 ...

Core Viewpoint - The article emphasizes the importance of fermentation in bread making, detailing the optimal conditions and methods for achieving the desired dough rise and texture. Group 1: Fermentation Process - The first fermentation, known as basic fermentation, is crucial for dough preparation [1] - Ideal fermentation temperature ranges from 28 to 40 degrees Celsius, with humidity levels between 70% and 80% [2] - Specialized fermentation boxes or ovens with fermentation functions can be utilized for this process [4] Group 2: Fermentation Techniques - Dough can be placed in a plastic bag and submerged in warm water (30 to 40 degrees Celsius) for fermentation [7] - A warm and humid environment, such as a non-sunny windowsill or bathroom, is suitable for dough fermentation [8] Group 3: Assessing Fermentation Completion - The dough should expand to 1.5 to 2 times its original size during fermentation [8] - A finger test can be used to determine fermentation status: - If the indentation rebounds, fermentation is incomplete [12] - If the indentation remains, fermentation is complete [12] - If the indentation shrinks or bubbles appear, fermentation is overdone [15] Group 4: Effects of Fermentation Time - Insufficient fermentation results in a lack of elasticity and a wet surface [18] - Properly fermented dough exhibits moderate elasticity, softness, and a slightly dry surface [21] - Over-fermented dough has a dry surface, poor elasticity, and a strong sour smell [25] Group 5: Visual Indicators of Fermentation - The appearance of the dough varies with fermentation status: - Under-fermented dough has a deep reddish-brown color and small volume [27] - Properly fermented dough has a golden-brown color and appropriate volume [27] - Over-fermented dough appears pale with wrinkles and very small volume [27]

Core Viewpoint - The article discusses the rapid expansion and challenges faced by the new tea brand "爷爷不泡茶" (Grandpa Doesn't Brew Tea), highlighting its impressive growth in the competitive tea beverage market while also addressing issues related to customer complaints and market saturation [3][4][30]. Group 1: Company Overview - "爷爷不泡茶" has expanded to over 1,200 stores across 24 provinces and 163 cities within a year, achieving a growth rate of over 400% [5][6]. - The brand was founded in 2018 in Wuhan and initially named "爷爷泡的茶" (Grandpa Brews Tea), inspired by the founder's admiration for Jay Chou [10][11]. - The brand underwent a strategic rebranding in 2022, focusing on innovative tea products that reflect Hubei's tea culture [13][18]. Group 2: Market Position and Competition - The new tea beverage market is highly competitive, with many brands experiencing slow expansion, while "爷爷不泡茶" has managed to grow rapidly [6][30]. - The brand's products incorporate local Hubei flavors, such as the "恩施玉露" (Enshi Yulu) tea, but faces challenges of product homogeneity in a crowded market [20][21][22]. - The brand's recent product launch, "空山栀子" (Empty Mountain Gardenia), aims to capture market attention but is not unique to the brand, as competitors also offer similar products [21][22]. Group 3: Expansion Strategy - The brand's rapid growth is attributed to its franchise model, allowing for quicker market penetration compared to traditional direct store openings [30][31]. - "爷爷不泡茶" offers a lower entry cost for franchisees, making it an attractive option compared to competitors like "霸王茶姬" (Bawang Chaji) [34]. - The brand plans to reach 4,500 stores by the end of 2025, with ambitions to challenge the 5,000-store mark [39]. Group 4: Challenges and Consumer Feedback - Despite rapid growth, the brand faces significant challenges, including customer complaints about product quality and service, such as the "half cup" issue [35][41]. - Franchisees express concerns about profitability, citing high operational costs and low revenue due to aggressive promotional strategies [41][42]. - The brand's decentralized store distribution complicates supply chain management and quality control, which could hinder future growth [36][37].

Core Viewpoint - Overnight fermentation has become an indispensable method for bakers, enhancing flavor while reducing workload [1] Group 1: Types of Overnight Fermentation - Overnight fermentation can be further divided into three methods based on when the dough is left to rest overnight: dough refrigeration, shaping refrigeration, and dividing dough refrigeration [2][4][6] - The basic recipe for the butter roll used in the comparison includes high-gluten flour (100%), semi-dry yeast (1.4%), sugar (12%), salt (1.8%), and skim milk powder (3%) [5] Group 2: Comparison of Results - The results of the three methods show that the overall dough refrigeration and divided dough refrigeration yield similar products, while the shaping refrigeration shows more significant differences [11] - The shaping refrigeration results in smaller volume and a lack of smoothness on the dough surface, with some "fish eyes" appearing [12][13] - The shaping refrigeration method leads to a flatter shape due to excessive relaxation of the dough, while the other two methods maintain a more upright structure [18][22] Group 3: Flavor and Texture Differences - Despite the belief that cold fermentation enhances flavor, the comparison of butter rolls did not reveal significant flavor differences [22] - The texture differences are more pronounced, with shaping refrigeration resulting in less fluffiness but a crisp texture, which may be preferable for sandwiches [24][25] Group 4: Impact of Dough Handling - The key reason for the differences in overnight fermentation outcomes lies in whether manual handling occurs before baking [44] - Overall and divided dough refrigeration involve manual handling, which helps restore the dough's elasticity, while shaping refrigeration does not [46][48] - The absence of manual handling in shaping refrigeration leads to a relaxed dough state directly entering the baking phase [55] Group 5: Adjustments for Desired Outcomes - For achieving a chewy and elastic texture, no adjustments are needed; however, for a crisp texture, the dough's gluten strength should be slightly reduced [52] - Suggested adjustments include using lower gluten flour, mixing in low-gluten flour, avoiding vitamin C, and using less water [53][56] - In shaping refrigeration, adjustments must be made in advance to compensate for the inability to restore dough elasticity after long resting periods [55][57]

Core Viewpoint - Bontemps Paris is not just a bakery but a representation of a lifestyle that values time, ingredients, and craftsmanship, led by Fiona, a former finance professional who transitioned to baking after discovering her passion for French pastries [7][10][14]. Group 1: Company Background - Bontemps Paris was founded by Fiona in 2015 after she left her finance career to pursue her love for baking, emphasizing a philosophy of "good times" [7]. - The bakery is located in the Marais district of Paris and has gained recognition for its unique approach to French pastries [7][14]. Group 2: Product Offerings - Bontemps Paris specializes in French sablé cookies, using a slow fermentation process that enhances flavor and texture, resulting in a cookie that is both crispy and rich [16]. - Seasonal variations of sablé cookies are offered, featuring flavors like wild strawberries and vanilla in spring, passion fruit and blood orange in summer, and warm flavors like walnuts and cinnamon in autumn [19]. - The bakery also offers a range of French tart desserts, such as lemon tart made with fresh lemon juice and apple tart using organic apples [24]. Group 3: Aesthetic and Experience - The interior of Bontemps Paris is designed to evoke a whimsical, dreamlike atmosphere, with vintage decor and vibrant colors that enhance the overall experience [10][14]. - The presentation of desserts is artistic, with floral and fruity elements that bring the pastries to life, creating a visual feast [29]. Group 4: Recognition and Future Plans - Bontemps Paris has been praised by local media and international food blogs, being recognized as one of the most anticipated French pastry shops in Paris [26]. - Fiona plans to expand the brand's philosophy by developing more healthy and innovative product lines in the future [27].