Core Viewpoint - The article discusses the recipe and preparation process for Scottish black bread, highlighting the ingredients and steps involved in making this type of bread. Ingredients Summary - The recipe includes high-gluten flour (250g), brown sugar (60g, 24%), salt (2g, 0.8%), baking soda (3g, 1.2%), dry yeast (3g, 1.2%), egg (25g, 10%), milk (120g, 48%), cocoa powder (10g, 4%), and soaked raisins (60g) [2]. Preparation Process Summary - Step 1: Combine dry ingredients (excluding raisins) and wet ingredients in a container [5]. - Step 2: Mix to form a dough [6]. - Step 3: Transfer the dough to a floured surface and mix well [9]. - Step 4: Add raisins and mix evenly [10]. - Step 5: Divide the dough into 250g pieces, shape into balls, and let rest for 30 minutes [11]. - Step 6: Roll the dough into long shapes [16]. - Step 7: Place in a mold and ferment at 30°C with 75% humidity for 50 minutes [17]. - Step 8: After fermentation, brush the surface with egg wash and sprinkle sesame seeds [18]. - Step 9: Bake in the oven at 200°C for the top and 190°C for the bottom for 18 minutes [22].

Core Viewpoint - The article highlights the recruitment opportunities in the baking industry, specifically focusing on companies like Shanghai Xinmai Food and DEMO Daimu, which are seeking skilled professionals to enhance their product development and production capabilities [5][22]. Company Overview - Shanghai Xinmai Food has been a leading player in the baking industry since 1997, specializing in OEM services and offering a wide range of products [5]. - DEMO Damu, established in 2012, is a modern baking enterprise located in Nanning, Guangxi, focusing on product development, production, and healthy baking concepts [22]. Company Strength and Scale - Xinmai Food operates a 17,000 square meter modern factory with 10 production lines and 47 automated machines, achieving a daily production capacity of 6,000 tons and offering over 200,000 product combinations [6]. - DEMO Damu has 15 offline stores and a 3,000 square meter self-owned factory with a 100,000-level clean production workshop [22]. Research and Innovation - Xinmai Food has established global R&D centers in Shanghai and Tokyo to stay ahead of international baking trends, winning industry awards for its products [7]. - DEMO Damu emphasizes the use of high-quality ingredients and fresh baking, maintaining a commitment to using animal cream in its products [22]. Recruitment Opportunities - Xinmai Food is forming a new core R&D team in Dongguan, looking for baking R&D specialists with 3-5 years of experience, particularly in laminated and Danish pastry products [9][14]. - DEMO Damu is hiring for various positions, including cake R&D specialists, cake process supervisors, senior decorators, and bakers, with salaries ranging from 4,000 to 15,000 yuan [23][24][25][26]. Employee Benefits - DEMO Damu offers a reasonable promotion mechanism, training opportunities, holiday benefits, paid annual leave, and team-building activities [27].

Core Viewpoint - High hydration bread, characterized by its high water content, presents both challenges and advantages in baking, making it a unique and desirable product despite its difficulties in preparation [1][5][10]. Group 1: Benefits of High Hydration Bread - High hydration bread retains moisture, resulting in a chewy texture and making it easier to consume for those who dislike dry bread [10]. - It can delay staling, extending the shelf life of the bread compared to traditional methods that rely on eggs and fats [11][12]. - The use of minimal yeast and long fermentation at low temperatures enhances the aroma and flavor of the bread [13][14][15]. Group 2: Challenges of High Hydration Bread - The high water content makes the dough sticky and difficult to shape, leading to lower efficiency in production [18][62]. - The dough tends to flatten during baking due to its loose structure [19]. - High hydration bread is prone to mold growth, necessitating careful storage to prevent spoilage [21]. Group 3: Preparation and Techniques - The water content in the dough is calculated as a percentage of the flour weight, with high hydration dough defined as having over 70% water [28]. - A specific recipe for ciabatta includes 90% hydration, requiring careful measurement of ingredients [24][29]. - Techniques such as autolyse (water absorption) and gentle handling during shaping are crucial for achieving the desired dough quality [30][52]. Group 4: Baking Process - The baking temperature for high hydration bread should be higher to ensure proper cooking without hardening the crust too quickly [58]. - A typical baking process involves preheating the oven to 220-240°C and may require longer baking times compared to standard doughs [60]. Group 5: Industry Insights - The highest recorded hydration level for bread is 120%, showcasing the extremes that can be achieved in high hydration baking [65]. - Despite the challenges, the unique texture and flavor profile of high hydration bread continue to attract bakers and consumers alike [63].

Core Viewpoint - The article discusses the rising trend of "Southwest F4" flavors in the baking industry, highlighting how local ingredients from the Yunnan, Guizhou, Sichuan, and Chongqing regions are being incorporated into baked goods, reflecting a shift in consumer preferences towards complex and regional flavors [1][3]. Group 1: Emergence of Southwest F4 - More bakers are sourcing local ingredients from the mountainous regions of Southwest China, leading to a trend where flavors like wood ginger, sour soup, mushrooms, and rose are increasingly featured in new products [1][3]. - The traditional focus on foreign flavors is being challenged as younger consumers seek more authentic and locally inspired tastes [5][19]. Group 2: Flavor Characteristics - The "Southwest F4" flavors break the traditional sweet and salty dichotomy, introducing complex taste profiles that include umami, sourness, and spiciness, appealing to the evolving palate of consumers [19][23]. - The geographical and cultural richness of Southwest China provides a unique "natural flavor library," making it suitable for the new generation's taste preferences [24][30]. Group 3: Cultural Resonance - Young consumers are experiencing a sense of pride and recognition as their local flavors are elevated to a gourmet status, transforming the perception of "hometown specialties" into a new mainstream [28][32]. - The cultural significance of these flavors is less burdensome compared to other regions, making them more accessible and appealing to consumers looking for novelty and uniqueness [30][43]. Group 4: Product Development Strategies - Successful products are not merely about adding local ingredients but involve a thoughtful integration of flavors and narratives that resonate with consumers [32][37]. - Key flavor tags should be identified to create memorable taste experiences, ensuring that the essence of the local ingredient is preserved while adapting it to baking techniques [33][36]. Group 5: Future Directions - The article suggests that the future of baking will focus on local expressions of flavor authenticity, moving away from imported tastes to a more localized approach [43][45]. - There is an emphasis on developing systematic methods to transform local flavors into replicable and sustainable products, indicating a potential shift in the baking industry landscape [45][46].

Group 1 - The article discusses the recipe for making Brioche sandwich bread, detailing the ingredients and preparation steps [1][3][5] - The dough is divided into 50 grams per piece, rolled into balls, and brushed with egg wash before being coated with walnut [10][11] - The fermentation process requires a temperature of 28℃ and humidity of 75% for 50 minutes, followed by baking at 200℃ for the top and 180℃ for the bottom for 15 minutes [12][17] Group 2 - After baking, the bread is cooled, cut in half, and filled with cream sauce, then topped with powdered sugar [18][20][9] - The article also includes a list of notable figures in the baking industry, including champions and industry veterans [26]

Core Viewpoint - The article highlights the recruitment opportunities in the baking industry, specifically focusing on companies like Shanghai Xinmai Food and DEMO Daimu, which are seeking skilled professionals to enhance their product development and production capabilities [5][22]. Company Overview - Shanghai Xinmai Food has been a leading player in the baking industry since 1997, specializing in OEM services and offering a wide range of products [5]. - DEMO Damu, established in 2012, is a modern baking enterprise located in Nanning, Guangxi, focusing on product development, production, and healthy baking concepts [22]. Company Strength and Scale - Xinmai Food operates a 17,000 square meter modern factory with 10 production lines and 47 automated machines, achieving a daily production capacity of 6,000 tons and offering over 200,000 product combinations [6]. - DEMO Damu has 15 offline stores and a 3,000 square meter self-owned factory with a 100,000-level purification production workshop [22]. Research and Innovation - Xinmai Food has established global R&D centers in Shanghai and Tokyo to stay ahead of international baking trends, winning industry awards for its products [7]. - DEMO Damu emphasizes the use of high-quality ingredients and fresh baking, maintaining a commitment to using animal cream in its products [22]. Recruitment Opportunities - Xinmai Food is looking for a baking R&D specialist in Dongguan, focusing on the development of puff pastry and Danish products, with responsibilities including product innovation and technical guidance [9][10][11]. - DEMO Damu is hiring for various positions, including cake R&D specialists, cake process supervisors, senior decorators, and bakers, offering competitive salaries and benefits [23][24][25][26]. Employee Benefits - DEMO Damu provides a reasonable promotion mechanism, training opportunities, holiday benefits, paid annual leave, and team-building activities [27].

Core Viewpoint - The article highlights the unique and artistic approach of the Osaka-based bakery "PARIS-h," which combines creativity in flavor and presentation, making it a notable destination for bread lovers in Japan [4][8][17]. Group 1: Bakery Overview - "PARIS-h" has consistently ranked among Japan's top 100 stores and boasts a high rating of 3.94 on Tabelog [4]. - The bakery is located in the Daibiru building in Osaka, and its name reflects a Parisian atmosphere, with the 'h' representing the owner's initials [8]. - The interior design resembles a museum, featuring European-style decor and intricate details that enhance the customer experience [10][12]. Group 2: Product Offerings - The bakery offers a wide variety of colorful breads, with an emphasis on the use of dried fruits and nuts, which change seasonally to reflect nature's bounty [20][26]. - Each product is meticulously labeled with detailed descriptions, making the shopping experience akin to visiting a museum [23]. - Signature items include the "Three-Color Rye Bread," which combines strawberry, pistachio, and black currant flavors, showcasing a rich layering of tastes [37][38]. Group 3: Creative Approach - The owner, with an artistic background, treats bread-making as a form of art, focusing on both taste and visual appeal [17][68]. - The bakery's products are characterized by their unconventional appearance, which contrasts with traditional fluffy bread, offering a dense and moist texture [68][71]. - The use of natural ingredients for color enhances the health aspect of the products, with various fruits and vegetables contributing to the vibrant hues [55][61]. Group 4: Customer Experience - The bakery's atmosphere and attention to detail contribute to a memorable customer experience, encouraging repeat visits [110][112]. - The creative naming of products adds an element of intrigue, such as "Wandering in the Forest" for a rye bread filled with nuts and honey [76][79]. - The combination of visual impact, delicious flavors, and a well-curated environment elevates customer satisfaction and loyalty [110][112].

本食谱摘选自 《面包大全》 酱油风味面包 材料： | 酱油风味面团-500克 | 黄豆粉适量 | 黄油适量 | | --- | --- | --- | | 稍打发鲜奶油适量 | 细砂糖适量 | 蛋液适量 | 制作过程: 1. 准备酱油风味面团一个，约500克。 2. 将面团擀开呈圆形。 3. 放入烤盘，以温度28℃、湿度75%，发酵45。 4. 在面饼表面刷上蛋液。 5. 然后在表面打上小孔，挤上黄油。 8. 出炉后淋上稍打发的鲜奶油即可。 6. 撒上细砂糖和黄豆粉。 7. 放入烤箱，以上火210℃、下180℃，烘烤15分钟。 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 ...

Core Viewpoint - The article emphasizes the recruitment efforts of DEMO brand, a modern baking enterprise in Nanning, Guangxi, aiming to provide job opportunities for baking professionals while promoting healthy baking concepts and products [5]. Company Overview - DEMO brand was established in 2012 and is located in Nanning, Guangxi. It integrates product research and development, production, cold chain distribution, and physical stores [5]. - The company currently operates 15 offline direct stores and has over 3,000 square meters of self-owned factory space with a 100,000-level purified production workshop, ensuring superior production conditions and work environment [5]. - DEMO is committed to promoting healthy baking concepts and products, using high-quality global ingredients and fresh baked goods, consistently utilizing animal cream since its inception [5]. Recruitment Positions - **Cake R&D Engineer**: Monthly salary of 15K+; requires over 5 years of relevant experience and familiarity with mainstream cake production processes and ingredient applications [6]. - **Senior Cake Decorator**: Monthly salary of 8K+; specializes in custom-shaped cakes and various decoration techniques [8]. - **Baker**: Monthly salary of 4K-7K; must master the production of various types of bread including Japanese, Danish, croissant, and toast [9]. Employee Benefits - The company offers a reasonable promotion mechanism, comprehensive job training, and equal promotion opportunities [11]. - Opportunities for overseas baking learning exchanges in France and Japan, as well as domestic and international training [11]. - Additional benefits include holiday and birthday perks, paid annual leave, triple pay on holidays, quarterly team-building meals, and meal allowances for certain positions [11].

Core Viewpoint - The company has launched the "4G" strategy, focusing on "good users, good products, good services, and good mindset" to enhance its competitive edge in the market [2][4][17] Group 1: Strategic Focus - The "4G" strategy emphasizes the importance of quality over quantity in a competitive environment characterized by price wars and user acquisition battles [4][5] - The company aims to differentiate itself from competitors by prioritizing product quality and supply chain development rather than relying on subsidies and price competition [4][5] Group 2: Product Development - The company has set higher standards for its product development team, focusing on creating better, healthier, safer, and more cost-effective products [7] - In the past six months, the company has eliminated over 4,000 mediocre products, with quality products now accounting for 40% of its SKU [7] Group 3: Supply Chain and Upstream Investment - The company is investing in upstream supply chains, including establishing black pig breeding bases and digital fishing warehouses to ensure quality control of fresh products [9] - The company is also focusing on the health food market, particularly low GI (glycemic index) products, which have shown significant sales growth [10][13] Group 4: Digital Transformation - The company is enhancing its digital capabilities, utilizing AI to create a "smart brain" that improves supply chain management and product lifecycle management [15][16] - A traceability system is being developed to ensure transparency from production to delivery, enhancing consumer trust [16] Group 5: Future Aspirations - The company plans to expand its supply chain capabilities to larger markets and even overseas, aiming to balance supply and demand on a global scale [17]