Core Viewpoint - The article discusses the recipe and preparation process for a unique pastry called Kiwi Danish, highlighting the ingredients and steps involved in its creation [2][6][7][8][12][13][14][15][17]. Ingredients Summary - The recipe includes high-gluten flour (300g, 60%), low-gluten flour (200g, 40%), sugar (60g, 12%), salt (10g, 2%), dry yeast (7g, 1.4%), egg liquid (30g, 6%), milk (150g, 30%), water (160g, 32%), and flaked butter (250g, 50%) [2]. Preparation Steps Summary - The dough is rolled out to a thickness of 0.4 cm [6]. - Circular shapes are cut using a round mold [7]. - A lattice pattern is created using a net wheel cutter [8]. - The lattice piece is wrapped around the circular mold [12]. - The dough is placed in a baking tray and allowed to ferment for 60 minutes at 28°C and 75% humidity [13]. - After fermentation, egg wash is applied to the surface [14]. - Cream sauce is piped on top [15]. - The pastry is baked in an oven at 210°C for the top and 200°C for the bottom for 15 minutes, then cooled and topped with fruit [17]. Industry Insights - The article features a section on notable figures in the baking industry, including interviews with experienced bakers and competition winners, indicating a vibrant community and ongoing trends in baking [20]. - It also highlights recent developments in the baking sector, such as the opening of new bakeries and the impact of ingredient changes on product offerings [20].

以下文章来源于沥金 ，作者沥金 沥金 . 数据驱动的消费创投智库，用深度内容和前沿洞察，助力企业成长，全网有近百万粉丝。 在货架上沉寂多年，松饼粉终于要翻红了？ 最近一款加点滋味的"捏捏装"松饼粉在抖音爆火，半年销量突破500万包，拿下抖音该品类TOP1。 除此以外，小鹿蓝蓝、花田熊、宝宝馋了等品牌也推出了类似的产品，在社交平台上拥有不小的声量。 松饼粉不是什么新鲜品类，早在1889年，就被美国R.T. Davis Milling Company首创，后被日本森永引进，金龙 鱼、安琪酵母等品牌也都推出过相关产品。 它的用法也很简单，算好比例用量，加上鸡蛋牛奶搅匀，就能下锅摊出松饼。 加点滋味松饼 来源：网络 瞄准精致妈妈 渗透小家庭 但因为消费习惯问题，国内相关产品的消费量人均仅相当于欧美国家的10%，所以这个品类在国内反响多少都 有些平淡。 但是最近这一轮翻红，有两个特点值得关注。 一是抓住国内消费者怕麻烦的心理，改进包装形态，采用了小包装定量的"捏捏装"，简化了使用步骤；二是 找到了更精准的人群，切入母婴人群和亲子场景。 从这个角度来讲，在松饼粉的核心配方和用法没变的前提下， 以加点滋味为代表的这一系列产 ...

烘焙原材料 1、 金城制冷【高端定制｜双面圆弧中岛柜——让商业空间美出圈的「空间艺术品」】 2、 韩焙科技®——BRESSO®120㎡解决方案 3、 三能【9层铝合金双排台车（阳极）】 4、台新食品【行星式搅拌机】 5、福得机械【和面机】 6、MIWE【Roll-in e+】 7、红菱烘焙设备【温湿双控醒发箱】 8、 奥利焙 【零压比例式燃气隧道炉】 1、嘉吉【焙芙®发酵黄油】 2、中焙蛋挞【 圣诞主题花式蛋挞 】 3 、南顺【 金像牌青稞面包预拌粉 】 4、斯顿【 面包保鲜酶（短保抗老化） 】 5、OATLY Inside燕麦松【全球独家原料】 6、 日清 【202Q发酵甜甜圈预拌粉】 7、和润乳品【里考塔升级版乳清奶酪】 8、酪香居【甄选发酵片状黄油】 9、西井【多功能纯脂巧克力酱】 10、法采【冰感薄荷糖浆】 11、喜悦酱JoyfulNut【开心果酱】 12、时尚农场壹号【冷榨椰子油】 13、科谷【起泡性乳化油】 14、安德鲁【100%佛手柑速冻果溶】 15、 原上风物 【 多用途燕麦预拌粉 】 16、特焙尔【蛋糕饼皮预拌粉II代】 17、西亚路乳业【拉斯佳优选马苏里拉奶酪】 18、京日【大黄米馅】 1 ...

以下文章来源于茶咖观察 ，作者蒙嘉怡 茶咖观察 . 壹览商业旗下，茶饮、咖啡、饮料研究机构 然而，在中国广袤的市场中，仍存在大量区域性中小咖啡品牌。在头部品牌的挤压下，它们 该如何生存？还有没有可能走向全国？ 导读： 与其 全国 求 大 ， 不 如 区 域 做深。 蒙嘉怡 丨 作者 木鱼 丨 编辑 茶咖观察 丨 出品 2 0 2 5 年已过去四分之三，中国消费市场的理性特质愈发凸显。这种变化，在竞争白热化的 现制连锁咖啡行业尤为显著。 头部品牌们在飞速狂奔。 2 0 2 5 年上半年，壹览商业长期跟踪的 2 7 家连锁咖啡品牌门店存 量达 6 6 5 6 8 家，净增门店 11 8 4 1 家，较 2 0 2 4 年底，增长了 2 1 . 6 4% 。其中， 瑞幸咖啡净 开门店 3 8 6 6 家，总门店数突破 2 . 6 万 家；库迪咖啡全球门店数量也已超过 1 . 5 万家。 与之形成鲜明对比的，是另外一些品牌的调整与收缩。 COSTA COFFEE 上半年净关 2 8 家 门店，母公司可口可乐据传拟以约 2 0 亿英镑出售该业务；星巴克中国新开店数同比下滑 4 1 . 7 8% ，并启动"百亿美元股权出 ...

Core Viewpoint - The article highlights the journey and philosophy of "Briant d'Or Stone Oven Bread," a bakery in Shanghai that has been operating for fourteen years, emphasizing its commitment to quality and customer trust over marketing trends [2][6][18]. Group 1: Brand Evolution - "Briant d'Or Stone Oven Bread" has undergone a transformation from an "old French" style to a "French countryside grocery store" aesthetic, attracting a younger customer base while retaining loyal patrons [6][14]. - The bakery's unique selling point is its heavy stone oven imported from Spain, which provides a distinct texture and flavor to the bread, setting it apart from competitors [7][18]. Group 2: Product Philosophy - The brand focuses on classic products that have remained unchanged for over a decade, such as sea salt rolls and butter toast, which contribute to high customer repurchase rates [22][25]. - Recent innovations include a zero-sugar series using sugar alcohols and a zero-flour series utilizing coconut and other alternative flours, catering to health-conscious consumers [31][34]. Group 3: Customer Engagement - The bakery emphasizes the importance of customer feedback in product development, with a focus on creating items that resonate with consumer needs rather than following market trends [38][45]. - The team employs a rigorous three-step logic for product development, analyzing local demographics to tailor offerings and ensure freshness [41][43]. Group 4: Operational Strategy - Each of the three locations operates independently, allowing for unique local flavors and maintaining high-quality standards through skilled craftsmanship [46][47]. - The brand's longevity is attributed to a stable workforce and a commitment to quality, with a focus on emotional connections with customers [47].

本食谱选自《面包大全 》 克林姆奶油丹麦 材料： 1. 将丹麦面团擀压至1厘米厚。 3. 将 面 团 放 入 烤 盘 ， 以 温 度 28 ℃ 湿 度 75%，发酵60分钟。 4. 发酵好后，在表面刷上蛋液。 丹麦面团600克 蛋液适量 糖粉适量 馅料： 克林姆酱100克 打发淡奶油50克 制作过程: 5. 放入烤箱，以上火210℃、下火200℃， 烘烤18分钟，出炉冷却后从中间切开。 2. 再分割成长12厘米、宽6厘米的长方形。 6. 中间挤上克林姆酱。 7. 装饰好后，在表面撒上糖粉。 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】靠一只"黑麦小鸟圈"，这家苏州面 ...

Core Viewpoint - The article highlights the entrepreneurial journey of "bake bee," a small French bakery in Zhuhai, emphasizing the owner's unique approach to creating a successful business in a competitive market by focusing on quality, local preferences, and efficient operations [1][4][30]. Group 1: Business Model and Strategy - "bake bee" operates in a 25㎡ space, with a focus on efficiency and quality, utilizing a minimalistic design to attract customers [1][4]. - The owner, Liang Yonghao, transitioned from a pastry chef to a baker, leveraging his industry experience to create a bakery that resonates with local tastes [6][7]. - The bakery's success is attributed to its ability to adapt products to local preferences, such as introducing a caramel egg tart that became a signature item [18][20]. Group 2: Product Development and Innovation - The bakery emphasizes a product development strategy that involves continuous feedback from customers, allowing for quick adjustments to recipes based on consumer preferences [25][30]. - Liang's approach includes mixing different culinary styles, such as combining French and local flavors, to create unique offerings that appeal to the local market [20][23]. - Seasonal and local ingredients are incorporated into the menu, ensuring that the products remain fresh and relevant to the community [23][25]. Group 3: Customer Engagement and Community - The bakery has built a loyal customer base through effective engagement strategies, treating regular customers as "cloud partners" in product development [30][34]. - The location of "bake bee" attracts both local residents and tourists, capitalizing on its unique branding and community presence [30][34]. - The owner prioritizes maintaining quality control by focusing on a single location rather than expanding into multiple outlets, ensuring that every product meets his standards [32][34].

Core Viewpoint - The global cocoa market is expected to shift from a supply shortage to a surplus by the 2025/2026 season, as indicated by recent reports from major institutions like Rabobank and Fitch Solutions [4][6]. Supply Side - The end of the El Niño phenomenon, which caused disastrous harvests in West Africa, is being replaced by La Niña, leading to more stable rainfall in key cocoa-producing regions like Côte d'Ivoire and Ghana. This climatic shift is expected to increase cocoa bean production in the 2025/26 season [8]. - High cocoa prices in 2024, despite limited profits for farmers, have encouraged some reinvestment in farming practices, including increased use of fertilizers and pesticides, which may boost production [8]. Demand Side - The high prices of cocoa have led to a significant decline in global chocolate sales by volume in 2025, as consumers and brands are deterred by retail prices [10]. - Brands are forced to permanently alter their recipes to reduce expensive cocoa content, substituting with cheaper fillers like nuts, wafers, caramel, and palm oil [10]. Price Dynamics - Despite the anticipated surplus, chocolate prices are unlikely to decrease in the near term due to several factors: - Brands are still clearing out high-cost inventory purchased at prices around $10,000 per ton [16]. - Price rigidity means that once prices have increased, they rarely decrease, as consumers have accepted higher price points [16]. - Brands are focused on recovering profit margins that were squeezed by high costs over the past year, rather than passing savings onto consumers [18]. Conclusion - The transition from high prices to surplus presents different outcomes for various stakeholders: - Farmers may face new challenges as they have increased investments without yet seeing profits [22]. - Brands are entering a period of profit recovery after enduring high costs [22]. - Consumers may see a pause in the trend of "shrinkflation," where product sizes decrease without a corresponding price drop [22]. - Overall, the industry may have entered a "high-price chocolate" era, with little hope for significant price reductions in the future [24].

本食谱选自《面包大全 》 核桃餐包 材料： 核桃面团500克 蛋液适量 制作过程: 1. 将核桃面团分割成70克/个，分别滚 圆，松弛20分钟。 2. 将滚圆的面团左右各切一刀。 3. 放入烤盘，以温度30℃、湿度75%， 发酵50 分钟。 4. 发酵好后，在面团表面刷上蛋液。 5. 放 入 烤 箱 ， 以 上 火 2 0 0 ℃ 、 下 火 1 8 0 ℃ ， 烘 烤 1 3 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 ...

Core Insights - The article discusses the recipe and process for making Haas dough, highlighting the specific ingredients and their proportions [3][5][10][12]. Ingredient Summary - High-gluten flour: 350 grams (70%) - Low-gluten flour: 150 grams (30%) - Salt: 10 grams (2%) - Sugar: 35 grams (7%) - Dry yeast: 7 grams (1.4%) - Egg yolk: 25 grams (5%) - Milk: 320 grams (64%) - Butter: 40 grams (8%) [3]. Preparation Process - After fermentation, the dough is divided into 300 grams per piece and allowed to rest for 20 minutes [5]. - The dough is then rolled out into an oval shape [6]. - It is rolled into a cylindrical shape afterward [7]. - The dough is placed in a baking tray and fermented at 30°C with 75% humidity for 60 minutes [10]. - Once fermentation is complete, slashes are made on the surface of the dough [11]. - Finally, the dough is baked in an oven at 200°C for the top and 190°C for the bottom, with steam, for 25 minutes [12].