Core Viewpoint - The article provides a comprehensive overview of the latest trends and new product launches in the baking industry, highlighting innovative offerings from various brands and retailers. Group 1: New Product Launches - Hema introduced the "Wasabi Seed Konjac Juice Sausage Bun," featuring a unique honey wasabi seed sauce and a meat content of ≥80% [9] - Dingdong Maicai launched a "Low-Sugar Summer Green Grape Oolong Light Cream Cake," made with 100% animal cream and fresh grapes, without added sugar [13] - Yonghui Supermarket released a "Customized Dali Garden Butter Soft Bread," known for its long, fluffy texture and rich buttery flavor [15] - Lawson's new "Jasmine Season Products" include various jasmine-flavored baked goods [17][18] Group 2: Innovative Offerings - HPCBakery's "Coconut Milk Big Brick" combines coconut cream with soft bread for a refreshing taste [24] - Yamazaki Bakery's "Basque Cheesecake Series" features flavors like vanilla, tiramisu, and blueberry [26][27] - Star Lezi's "Two Types of Bagels" offer a blueberry cranberry flavor and a black sesame cheese option [32] Group 3: Seasonal and Thematic Products - PantrysBest's "Wine and Mini Cake" is designed for summer enjoyment, combining sweet and sour flavors [34] - Qikong's "New Flavor Crepe Toast" introduces unique flavors like black sesame citrus mango [37] - Autumn Forest Foods' "Walnut Mario Bread" caters to nut lovers with its crunchy texture [42] Group 4: Collaborations and Promotions - Godiva partnered with LABUBU to launch a series of co-branded ice creams, expanding their product range [155] - McDonald's is set to open a "Big Fries Convenience Store" in Shanghai, showcasing their popular fries [154] - Three Dots Half collaborated with Disney to create a new line of freeze-dried coffee products [153]

Key Points - The article emphasizes the importance of selecting appropriate ingredients and preparation methods to bake delicious cakes [2] - It suggests substituting ingredients with similar properties if the required ones are unavailable, such as using raisins instead of dried cranberries [3] - Preparation involves accurately measuring the ingredients to ensure the cake turns out well [4] - Preheating the oven is crucial for even baking [5] - Baking time and temperature should be adjusted based on the size of the mold, and cakes should be removed immediately after baking to prevent moisture loss [6] - The article addresses common questions about baking, such as the use of salad oil and the difference between granulated sugar and powdered sugar [9][10] - It also discusses storage methods for cakes, recommending refrigeration if not consumed within 2-3 days [11]

Core Viewpoint - The article emphasizes the importance of staying updated with the latest trends and developments in the baking industry, including equipment, raw materials, service providers, education, and competitions [1][2]. Equipment - Jin Cheng Refrigeration's double-sided curved glass island cabinet enhances safety and convenience for commercial displays, featuring an intelligent temperature control system for optimal food preservation [11]. - Hanbake Technology will provide equipment support for the 3rd National Vocational Skills Competition, including various professional baking machines [14]. - San Neng's black low-sugar baking tray offers efficient heat absorption and easy demolding [19]. - MERAND's multifunctional dough forming machine features a hydraulic system for stable operation and precise dough division [22]. - New Wheat Machinery's tabletop puff pastry machine allows for customizable thickness during dough processing [24]. - Hite's automated ingredient system integrates storage, transportation, and measurement for raw materials [26]. - Hongling Baking's hot air rotary oven ensures even baking with excellent energy efficiency [28]. - Shinkawa's high-tech cradle oven is designed for energy savings and uniform baking results [30]. - Demifi's liquid filling machine is fully automated for easy operation [32]. Raw Materials - Cargill's Starbecco® sweet cream provides a rich flavor without greasiness, ideal for creating a flaky pastry structure [35]. - Komei's Xinjiang raisins were showcased at the 2025 Osaka World Expo, highlighting their quality and global reach [37]. - Nestlé's cream has a high milk content and is stable under high temperatures, suitable for various baking applications [39]. - Zhongbei's squid ink croissant won the "Innovative Product Award" at the 27th China International Baking Exhibition [41]. - The white swallow flour has been selected as the exclusive flour supplier for the baking competition at the 3rd National Vocational Skills Competition [53]. Service Provider Dynamics - Youzan's June product launch focuses on enhancing member benefits and streamlining store operations [99]. Education and Training - Le Cordon Bleu offers a 9-month dual certification program in culinary and pastry arts, designed for efficient skill acquisition [102]. - The "Wheat is Ripe" program in Japan provides an immersive learning experience in baking culture and techniques [105]. - Wang Sen Education celebrates its 32nd anniversary and partners with World Chefs to offer internationally recognized certification courses [107]. - A masterclass by Peng Cheng in September will cover advanced bread-making techniques [109]. - The Shanghai Modern Food Vocational Skills Training Center is launching government-subsidized courses for Western pastry technicians [114]. Industry Events/Competitions - The 8th "Nanqiao Cup" Mooncake Skills Competition is set to take place, featuring a sharing session on baking business strategies [116]. - The inaugural "Aizhen Cup" China Baking Master Entrepreneur Competition has been launched, offering substantial rewards and support for winners [120]. - The second Cranberry Baking Competition has revealed its list of innovative entries from professional bakers across the country [123]. - The 2025 Gusu Skills Champion Competition is now open for registration, aimed at fostering high-skilled talent in Suzhou [125]. - The 2025 Asian Youth Art Baking Personal Challenge is accepting participants, coinciding with a major food exhibition [127].

Core Viewpoint - The article emphasizes the recruitment opportunities provided by DEMO黛慕, a modern baking enterprise in Nanning, Guangxi, aiming to connect baking professionals with job openings in the industry [5]. Company Overview - DEMO黛慕 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, featuring a 100,000-level purified production workshop [5]. - DEMO黛慕 is committed to promoting healthy baking concepts and products, using high-quality global ingredients and fresh baking practices, consistently opting for animal cream in their products [5]. Job Openings - **Bread R&D Engineer**: Monthly salary of 15K+, requiring over 5 years of relevant experience and familiarity with mainstream bread production processes [6]. - **Cake R&D Engineer**: Monthly salary of 15K+, also requiring over 5 years of experience and knowledge of various cake production processes [7][8]. - **Cake Process Supervisor**: Monthly salary of 8K+, responsible for managing the entire cake production process, including standardization and quality control [9]. - **Senior Cake Decorator**: Monthly salary of 8K+, skilled in creating custom cakes with various decoration techniques [10]. - **Baker**: Monthly salary of 4K-7K, proficient in making various types of bread [11]. Employee Benefits - The company offers a reasonable promotion mechanism, comprehensive training, and equal advancement opportunities [13]. - Opportunities for overseas baking learning exchanges in France and Japan, as well as domestic training [13]. - Additional benefits include holiday bonuses, birthday perks, paid annual leave, and team-building activities [13]. - Central kitchen positions include food and accommodation, while other positions receive meal subsidies [13].

Core Viewpoint - The article emphasizes the importance of scoring techniques in baking French baguettes, detailing how proper cuts enhance the bread's appearance and texture during baking [1][2]. Scoring Techniques - Scoring is crucial for the aesthetic and structural integrity of the bread, as improper cuts can lead to an unappealing appearance [2]. - For a 50 cm French baguette, five diagonal cuts at a 20-degree angle, each 10 cm long and spaced 2 cm apart, are recommended for optimal results [3]. Baking Process - Maintaining the internal carbon dioxide during shaping is essential; excessive force can weaken the dough's ability to expand [5][6]. - The use of a stone baking surface is preferred for French bread, as it provides better heat conduction compared to standard ovens [7]. Steam Generation - Steam plays a vital role in the baking process, preventing the crust from hardening too quickly and allowing for better expansion of the dough [8][9]. - Electric ovens with steam functions produce superior results compared to traditional methods, which may not achieve the same level of glossiness on the crust [8][9]. - If a steam oven is unavailable, placing a small pan with heated stones and adding water can create steam during baking [10].

Core Viewpoint - Fonterra's decision to merge its consumer products team with the professional food service team in China reflects a strategic shift in response to the complexities of the Chinese dairy market and aims to enhance operational efficiency and brand coherence [3][5][11]. Group 1: Strategic Reasons for the Merger - The merger is driven by brand strategy considerations, as Fonterra plans to retain the Anchor brand in China amidst global divestment plans, avoiding brand confusion between consumer and food service segments [5][8]. - There is a significant overlap in retail and food service channels, with many products being sold under the same Anchor brand, making a split counterproductive [7][8]. - The merger aims to reduce costs and enhance synergies by consolidating resources, thereby optimizing the cost structure while maintaining the consumer brand business in China [9][10]. Group 2: Market Context and Performance - Fonterra has faced challenges in its global consumer products business, with plans to divest this segment due to its perceived lower value compared to core areas like ingredients and food service [15][17]. - Despite the consumer products segment in China generating approximately NZD 394 million in revenue for FY2024, it has been operating at a loss, which influenced the decision to keep it integrated with the more profitable food service business [17][19]. - The food service segment has shown strong growth, with revenues increasing at a double-digit compound annual growth rate, highlighting the potential for cross-pollination between B2B and B2C operations under the Anchor brand [20]. Group 3: Internal Challenges and Employee Impact - The merger may lead to internal challenges, including management restructuring and potential job redundancies, as the two previously separate teams must now integrate their operations and cultures [22][24]. - Employees have expressed concerns about job security and the potential for increased workload as management roles are consolidated, leading to anxiety within the workforce [23][25]. - The success of the merger will depend on effective communication and integration of different operational mindsets, as the consumer products team focuses on retail strategies while the food service team emphasizes B2B relationships [24][26]. Group 4: Future Outlook - The optimistic scenario post-merger is that resources will be better concentrated, leading to enhanced decision-making and a stronger market presence for the Anchor brand in China [28]. - Conversely, if internal collaboration fails and strategic direction remains unclear, both the food service and consumer products segments could suffer, prompting a reevaluation of Fonterra's strategy in China [29].

Group 1 - The opening of Haidilao's bakery aims to attract customers with a low-cost strategy, leveraging the "poor-friendly bread" concept to gain popularity [7] - A significant trend is observed with foreign tourists flocking to China, particularly favoring a specific type of bread [7] - An exclusive interview highlights a bakery in Suzhou that has successfully carved out a niche in the baking industry through innovative strategies [7] Group 2 - Amidst the closure of 100,000 bakeries, profitable shops have adopted effective practices, as revealed through interviews with 100 bakery owners [7] - The competition regarding ingredient labels is intensifying following the discontinuation of sodium dehydroacetate, indicating a shift in market dynamics [7] - A comprehensive analysis of the overnight refrigeration method for baking is provided, offering bakers insights to achieve greater time efficiency [7] Group 3 - Mastering frozen baking techniques can significantly enhance efficiency and revenue, with valuable insights shared in a detailed guide [7] - The secret behind maintaining the softness of yogurt bread even after three days is unveiled, showcasing the benefits of using yogurt in baking [7] - Expert advice from Lin Yuwei on keeping toast soft for four days is shared, providing practical tips for bakers [7] Group 4 - A feature on the phenomenon of the bakery AMAM Dacotan in Japan highlights the innovative approach of a talented chef who is redefining the baking landscape [7]

Core Viewpoint - The article emphasizes the importance of transparency in the Chinese baking market and highlights the emergence of a cold chain baking company, Tengxing Food, as a reliable partner for many baking brands, focusing on market trends and product competitiveness [1][4][6]. Group 1: Company Overview - Tengxing Food, established in 2021, specializes in cold chain baking and integrates R&D, production, and sales [8][10]. - The company is located in Zhangzhou, Fujian Province, covering an area of 140 acres with an investment of 600 million yuan to create an intelligent manufacturing complex [12]. - Tengxing Food has developed a diverse product range, including cheese desserts, Swiss rolls, mousse cakes, whole grain snacks, and savory baked goods, and has established long-term partnerships with major supermarkets and restaurant chains [10][12]. Group 2: Product Development and Innovation - The company focuses on product innovation, with a strong emphasis on health-conscious and convenient options, responding to market demands for reduced sugar and flavor innovation [4][6]. - Tengxing Food has a dedicated R&D center of 3,000 square meters, employing experienced baking engineers to develop high-quality products based on market insights [12][66]. - The company has received national high-tech enterprise recognition and plans to expand its global footprint by establishing overseas branches in Hong Kong and Singapore [14][18]. Group 3: Production and Quality Control - Tengxing Food adheres to GMP standards, operating a 100,000-level clean workshop and utilizing advanced production technologies to ensure high-quality output [59][62]. - The company has implemented a comprehensive quality control system, ensuring that every production stage meets the highest safety standards, supported by certifications such as FSSC22000 and BRC [62][64]. - The cold chain technology employed allows for rapid freezing and storage, maintaining product freshness and quality during transportation [64][76]. Group 4: Market Position and Partnerships - Tengxing Food has established collaborations with over 100 well-known domestic and international brands, including Nestlé, Walmart, and Sam's Club, enhancing its market presence [80]. - The company offers customized services and has a diverse product portfolio that caters to various consumer needs, including high-end restaurants and new-style tea shops [75][78]. - The operational model emphasizes low investment in equipment and high-profit margins, reducing inventory risks through long shelf life of frozen products [75][76].

微信号码：kx18963668013，会有专员对接！ 关于企业 DEMO黛慕 公司简介： 东京烘焙职业人为全国烘焙职人提供免费的招聘信息，希望能帮助到找工作的职人们，也欢迎有 招聘需求的店铺和企业与我们联系。 DEMO黛慕品牌位于广西首府南宁市，创立于2012年，是一家集产品研发、生产、冷链配送、实体门 店于一体的现代化烘焙企业。目前已拥有15家线下直营门店，享有3000多平独栋自有厂房，10万级净 化洁净生产车间，生产条件及工作环境优越。公司致力于推广和普及健康的烘焙理念和产品，甄选全 球优质食材，新鲜现作烘焙产品，创立至今始终坚持使用动物奶油，让美食创造更好生活。 都可以发送相关资料。 门店企业想发布招聘信息，烘焙职人找工作， 招聘岗位： 1、 面包研发师（月薪15K+） 5年以上相关岗位工作经验，熟悉市场主流面包全流程生产工艺和食材运用。有大型烘焙连锁企业相关 工作经验优先。 熟悉蛋糕生产全流程工艺管理，包括配方标准化、生产流程优化、品质控制及设备操作规范，具备解 决工艺技术问题的能力，确保高效稳定生产。 4、 高级裱花师（月薪8K+） 擅长定制类造型蛋糕的制作，如复古裱花、异形蛋糕、基础刮刀花、手绘、 ...

Core Points - The article provides a detailed recipe for making Cheddar Cheese Danish, outlining the ingredients and step-by-step preparation process [1][2][3][4][5][6][7][8][9][10][11][12][13][14]. Ingredients Summary - **Dough Ingredients**: - High-gluten flour: 500 grams - Sugar: 75 grams - Milk powder: 30 grams - Dry yeast: 10 grams - Crushed ice: 150 grams - Ice water: 100 milliliters - Butter: 30 grams - Salt: 10 grams [1] - **Layering Ingredients**: - Danish dough margarine: 250 grams [2] - **Filling Ingredients**: - Cheddar cheese: 25 grams - Egg wash (mixed evenly) [2] Preparation Process Summary - **Mixing Ingredients**: Combine flour, sugar, milk powder, and dry yeast [3] - **Kneading Dough**: Add crushed ice and gradually incorporate ice water while kneading [4] - **Adding Other Ingredients**: Mix in salt and butter, then refrigerate for 15 minutes [5] - **Rolling Dough**: Dust the surface with flour and roll out the dough [6] - **Incorporating Margarine**: Place margarine in the center and wrap the dough around it [7] - **Folding and Refrigerating**: Roll out the dough, fold it, and refrigerate for 15 minutes, repeating this step twice [8][9][10] - **Shaping**: Roll the dough to 6 mm thick and cut into rectangles of 9 cm x 12 cm [11] - **Filling and Rolling**: Pipe in cheddar cheese, roll up, and seal with water [12] - **Final Proofing**: Place on a baking tray and let it rest for 75 minutes [13] - **Baking**: Brush with egg wash and bake at 180°C for 20 minutes [14]