Core Viewpoint - The visit of New Zealand Prime Minister Christopher Luxon to China marks a significant step in enhancing trade relations and cultural exchanges between the two countries, particularly in the baking industry [1][21]. Group 1: Event Overview - Prime Minister Luxon's visit to China included participation in the "New Baking and Drinking Eastern Summer Feast" event, organized by New Zealand Trade and Enterprise to celebrate his visit [3][5]. - The event featured seven New Zealand companies and fifteen leading Chinese baking and tea brands, showcasing a blend of cultural vitality and innovative products [5][6]. Group 2: Cultural Exchange and Collaboration - The event served as a platform for dialogue between New Zealand and Chinese entrepreneurs, emphasizing the potential for collaboration in the baking industry [21][32]. - Luxon highlighted that China is New Zealand's largest trading partner and expressed the desire to deepen trade and cultural exchanges in the baking sector [21][32]. Group 3: Product Innovation - The event showcased creative products designed by world champion bakers, reflecting high levels of professionalism and international vision [8][14]. - A special gift box was presented to the Prime Minister, symbolizing cultural fusion and mutual respect between the two nations [27][29]. Group 4: Previous Initiatives - This event follows the "New Zealand Heartfelt Baking Festival" held in March, which facilitated high-quality dialogue between the food industries of both countries [31][32]. - The festival resulted in the creation of over 30 innovative products, further establishing a collaborative framework for the baking industry [31][32].

为了中国烘焙市场信息更加透明流通，方便上下游资源更快速的链接，东京烘焙职业人开通栏目 " 中 国烘焙工厂 " ，和大家一起了解更多关于 OEM/ODM 加工企业的深度信息，洞察头部企业的发展布 局，快速精准匹配需求。 这些赛道的品牌通常拥有清晰的产品理念、稳定的客群黏性与较强的社交传播力，正逐步成为市场 中具有文化表达能力和审美影响力的价值单元。然而，在生产端，这类品牌普遍面临同一困境： 一方面，这些品牌对产品差异化与精细度有着极高要求； 另一方面，传统大型OEM工厂难以匹配其灵活、小批量、定制化的供需节奏，而非标准化代工又常 常无法保证食品安全与工艺稳定性。 在这一背景下， 具备专业生产能力、同时能够深度理解品牌需求的"小体量、高协同"型OEM工厂 ，正成为中小型烘焙品牌不可或缺的幕后支撑。 同时欢迎更多优质的 OEM/ODM 企业 与我们联系！ 有需求联系相关代工企业或寻求代工相关资源的 品牌方 请添加联系方式，会有专人对接。 【中国烘焙工厂·第 10 家】 /// 随着消费结构的持续演化与审美趋向的加速细分，消费者者对崇尚品质与风格表达的中小型烘焙品 牌和高阶私房有了更高的要求。 本文将要介绍的颂爱食品 ...

Core Viewpoint - Malt syrup is a crucial ingredient in baking, particularly in recipes that do not use sugar, such as French baguettes, where it plays a significant role in fermentation, flavor enhancement, and texture improvement [3][20][45]. Group 1: Definition and Historical Context - Malt syrup is a concentrated extract derived from germinated barley, primarily composed of enzymes like alpha-amylase, which helps break down starch into sugars usable by yeast [4][5]. - The use of malt syrup dates back to ancient civilizations, with evidence of its production in ancient Egypt around 3000 BC for brewing and flavoring [9][10]. - In traditional Japanese culture, malt syrup, known as "mizuame," has been used since the Edo period for its mild flavor and versatility in various food products [12][13]. Group 2: Functional Roles in Baking - In sugar-free recipes, malt syrup serves as a fermentation aid, providing necessary sugars for yeast to produce gas and alcohol, which helps the dough rise [16][19]. - Malt syrup contributes to the Maillard reaction and caramelization during baking, resulting in a golden crust and rich aroma without adding sweetness [22][23][26]. - It enhances dough extensibility and elasticity, making it easier to shape and preventing cracks, which is particularly beneficial for French baguettes [30][32]. Group 3: Preservation and Quality Improvement - Malt syrup helps retain moisture in baked goods, slowing down starch retrogradation and maintaining softness over time, which is crucial for commercial production [35]. - The addition of malt syrup can extend the optimal texture period of bread, providing a competitive advantage in the market by improving product longevity [35]. Group 4: Comparison with Other Ingredients - Malt syrup differs from other sweeteners like sugar and honey, as it is not primarily a sweetening agent but rather a dough conditioner and flavor enhancer [5][45]. - Alternatives to malt syrup include honey, which has some fermentation properties but alters flavor, and malt extract or powder, which can be more suitable for specific applications [46].

Core Viewpoint - The article highlights the journey of "Linggan Bakery" in Wenzhou, which focuses on healthy, oil-free, and sugar-free French bread, emphasizing the importance of quality and traditional baking methods in a market dominated by pre-made products [2][5][17]. Group 1: Company Background - "Linggan Bakery" has become a pilgrimage site for French bread enthusiasts, offering a menu that includes hard European bread, baguettes, and croissants, all without oil or sugar [2][17]. - The founder, Zhou Jun, has over 20 years of experience in the baking industry, starting from a factory worker to a skilled baker, and has a deep passion for the craft [8][11][12]. Group 2: Business Strategy - Zhou Jun chose to differentiate the bakery by focusing on health-conscious products, despite the market trend favoring soft and sweet breads [17][22]. - The initial investment for the bakery was planned at 200,000 yuan but eventually exceeded 1 million yuan to create a professional and systematic space for healthy European bread [23]. Group 3: Product Development - The bakery uses a self-cultivated yeast that has been maintained for five years, contributing to the unique flavor of their bread [23]. - Zhou Jun emphasizes the importance of local ingredients and has innovated by incorporating local flavors into traditional recipes, such as using local soy sauce and various grains [29][32]. Group 4: Market Reception - Initially, the local consumers were not receptive to the hard, oil-free bread, but Zhou Jun engaged with customers to educate them on the benefits of his products, gradually building a loyal customer base [26][50]. - The bakery's reputation improved significantly after winning the "Best Artistic Bread Award" at the French Bread Festival, which helped local customers recognize the quality of their offerings [39][41]. Group 5: Future Aspirations - Zhou Jun aims to elevate the status of French baking in China, aspiring for a cultural respect similar to that in France, where only certified masters can display national symbols on their uniforms [41]. - The bakery continuously updates its menu, reflecting a commitment to innovation and customer feedback, ensuring that products remain fresh and relevant [43][44].

Core Viewpoint - The sudden closure of the Hangzhou bakery brand HuanNiu reflects systemic issues within the baking industry, highlighting challenges such as rising costs, intensified market competition, and management failures [2][3][26]. Group 1: Company Overview - HuanNiu was once a leading brand in Hangzhou, known for its innovative products that resonated with young consumers, leveraging social media for marketing [5][7]. - The brand had successfully completed nearly $10 million in Series A financing in 2022, aiming to expand its store presence and upgrade its brand [5][21]. - Despite initial success, HuanNiu faced significant operational challenges, including a court-ordered consumption restriction on its major shareholder due to unresolved contractual disputes [7][22]. Group 2: Market Dynamics - The baking industry is experiencing a downturn, with many regional brands facing structural difficulties due to economic decline and rising raw material costs [26][28]. - The lifecycle of popular products has shortened significantly in the age of social media, making it increasingly difficult for brands like HuanNiu to create new hits [13][34]. - HuanNiu's loss of regional uniqueness and brand identity contributed to its decline, as it struggled to maintain its appeal amid rapid expansion and standardization [16][19]. Group 3: Management and Operational Challenges - HuanNiu's management issues stemmed from a disconnect between the founder's vision and the investors' operational strategies, leading to inefficiencies [22][30]. - The brand's expansion into new markets without established brand recognition resulted in operational difficulties and high costs, exacerbating its financial strain [22][24]. - The aging organizational structure and lack of cross-disciplinary talent hindered HuanNiu's ability to adapt to the evolving market demands [29][31]. Group 4: Future Outlook - The future of baking brands will depend on their ability to innovate beyond just popular products, focusing on structural strength, narrative power, and content capability [34][38]. - Brands must connect emotionally with consumers, offering not just tasty products but also stories and identities that resonate with modern consumers [35][36]. - The industry is shifting towards a model where success is defined by the ability to engage consumers on a deeper level, rather than merely through product offerings [39][40].

东京烘焙职业人原创《中国烘焙匠人店》系列已开启。来 # 听创始人说，说他们精彩的创业故事。 这个既有历史底蕴又有实力支撑的酒店，如今在一个特殊的转型板块里，悄然孕育着属于新时代中 式点心的温度与力量—— 饽饽时光 。 饽饽时光 是北京民族饭店下属的独立烘焙板块，听上去古意盎然的名字，却承载着一场"中式糕点 复兴运动"的先锋使命。而这场变革的核心人物，是 国家级面点大师赵会连 。 赵会连 北京首旅酒店（集团）股份有限公司北京市民族饭店餐饮部面点厨师长，中式面点高级技师， 深耕中式面点 30 年。获批国家级技能大师工作室领办人，曾获得 " 北京市劳动模范 " 、 " 国际烹 饪技术大师 " 、 " 北京市经济技术创新标兵 " 、 " 首都劳动奖章 " 、 " 中国烹饪大师 " 、 " 北京市有 突出贡献的高技能人才 " 、 " 北京大工匠 " 、 " 全国技术能手 " ，多次获得国家级及北京市级烹饪 技能大赛金牌，享受中华人民共和国国务院及北京市政府颁发的政府特殊津贴等荣誉。 赵会连曾参与 2014 年 APEC 会议、 2018 年以及 2019 年 " 一带一路 " 国际合作高峰论坛、 2022 年 " 冬奥 ...

Core Viewpoint - The article provides a comprehensive overview of the latest trends and new product launches in the baking industry, highlighting innovative flavors and seasonal offerings that cater to consumer preferences during the summer season [1]. Group 1: New Product Launches - Dingdong Maicai introduces a summer ice cream cake featuring a blend of smooth ice cream and crunchy macadamia nuts, designed to refresh and invigorate during hot afternoons [7]. - Qiu Lin Food launches a pistachio-flavored egg tart, combining layers of flaky pastry with rich pistachio cream [10]. - Hot Crush presents two new types of alkaline water twists, innovating traditional flavors with a crispy texture [12]. - Neighbors Convenience Store offers three varieties of snow moon ice skin cakes, perfect for pairing with freshly brewed coffee [14]. - Walmart releases a durian Swiss roll, characterized by a soft cake filled with rich durian flesh [16]. Group 2: Seasonal and Themed Products - Miki introduces a Father's Day limited edition cake that balances bitter-sweet chocolate sauce with peach fruit aroma and hazelnut chocolate crisp [18]. - MCAKE presents a lemon cake featuring multiple layers of lemon flavors, ideal for summer cooling [20]. - Red Sports Car Cake offers a chocolate truffle cake that is rich yet not overly sweet, appealing to a mature palate [22]. - KenGee features a light and airy cheese chiffon cake made with probiotics, emphasizing health and indulgence [26]. - Ziqing Beino presents a Father's Day exclusive cake that combines aesthetics and flavor, symbolizing the irreplaceable love of a father [28]. Group 3: Innovative Ingredients and Techniques - U TASTE launches an ice bread series made with low-sugar seaweed sugar and 100% animal cream, focusing on a refreshing and light texture [44]. - Yu Li Bakery & Cake introduces a cinnamon roll with wine-soaked raisins, combining rich flavors and a unique texture [46]. - Niu Dou presents a Dubai chocolate rice cake that incorporates exotic flavors, enhancing its appeal [48]. - Original Handmade offers a German-style smoked sausage cheese alkaline water product, showcasing a blend of savory flavors [50]. - Monkey Joy introduces a strawberry Napoleon pastry, featuring handmade layers and a fresh strawberry filling [52]. Group 4: Market Trends and Consumer Preferences - Meco announces a partnership with the popular boy band Times Youth to promote its cup fruit tea, indicating a trend towards celebrity endorsements in the beverage sector [106]. - Nestlé collaborates with Hongdu Thumb to launch seasonal limited products inspired by local flavors, reflecting a growing interest in regional specialties [107]. - Fujian Liangkouzi Food Company introduces a beef pie made with high-quality Canadian wheat flour, highlighting the importance of premium ingredients in product development [108]. - Jelley Brown partners with Lai Yi Hu to launch a series of health-focused fruit and vegetable drinks, catering to the rising demand for healthier beverage options [109]. - Luckin Coffee unveils a new line of vegetable and fruit teas, marking its entry into the juice market and diversifying its product offerings [110].

东京烘焙职业人为方便大家及时了解行业内的最新动态，包括：供应商产品资讯、服务商动 向、教培动态、行业及周边行业活动、相关赛事进程等，特开设周六行业资讯分享特别板块，定期 为大家更新上述相关内容，帮助大家快速了解行业一手信息。 我们探寻烘焙行业更多不同细分领域的元素，只为更好地推动烘焙行业的发展。 本期看点 烘焙设备 烘焙原材料 1、 金城制冷【中心开放展示柜】 2、 韩焙科技【BRESSO®冠军联盟MAX烤箱 】 3、 三能【咖啡滤纸】 4、安琪【预制 面种 连续生产设备】 5、新麦机械【分割机】 6、藤泽丸善【全自动瑞士卷生产线】 7、辰品食品机械【中式汉堡胚成型机】 8、恒联食品机械【商用双动和面机】 9、Birminton【私房组合炉】 10、元焙烘焙设备【分体层炉】 1、嘉吉【星贝可乳脂奶油】 2、科麦【木田制粉北海道产小麦粉】 3、雀巢【丝滑牛乳乳饮品】 4、尚贝利【巧克力系列】 5、奥昆【爆汁鲜肉饼】 6、南顺金像【青稞面包预拌粉】 7、随果乐【复配浓浆系列】 8、奥良德【日式面包粉系列】 9、白燕【顺芯面包小麦粉】 服务商动态 教育培训 10、顶焙良品【青稞面包粉】 11、丁丁立【意塔米尔酸面种 ...

Core Insights - Lysee NYC is a rapidly rising bakery in New York, known for transforming desserts into art, founded by Eunji Lee, who blends French and Korean culinary traditions [3][6][62] - The bakery's unique dessert style combines French techniques with Korean inspiration and New York's artistic flair, establishing a personal brand for Eunji Lee [6][62] Menu Overview - The dessert menu is divided into three sections: French Desserts, Viennoiserie, and Gateaux de Voyage [11] - French Desserts feature signature items like the Lysee cake and the popular corn mousse cake, which utilizes the trompe-l'oeil technique [13][15] - Viennoiserie includes items like babka and chocolate bread, with average prices around $7 [15] - Gateaux de Voyage offers a wide price range from $5.5 for buckwheat caramel cookies to $40 for the madeleine series [17] Design and Concept - The name "Lysee" is derived from the French word "Musée," reflecting the concept of desserts as exhibits [20] - The store's design merges traditional Korean architecture with modern French minimalism, creating a visually striking environment [23][24] - The minimalist design emphasizes the desserts, allowing them to be appreciated as art pieces [26] Recognition and Awards - Eunji Lee has received multiple accolades, including being named one of the "Best New Chefs" by Food & Wine in 2023 and a semifinalist for the 2024 James Beard Award for Best Pastry Chef [9] Cultural Significance - Lysee NYC serves as a cultural dialogue space, merging French techniques with Korean memories, and showcasing visual aesthetics alongside innovative flavors [62]

它 细 长 如 棍 ， 外 脆 里 嫩 ； 它 是 法 国 街 头 最 常 见 的 风 景 ， 也 是 面 包 中 的 " 国 家 象 征 "—— 它 就 是 Baguette，法棍。 每一个烘焙师入行，它都是基础课程。但你是否想过，这根在全世界都广为人知的法式面包，是如 何变成现在这个样子的？它为何细长？用什么做成？要通过怎样的"考核"才能称之为真正的"法 棍"？ 今天就来揭开这根面包的奥秘。 因为从老师那里学习的就是细长的啊 ...(bushi ) 其实这并不是一个能随口回答出来的问题不是吗？当顾客提出该问题时，你是否有自信给出答案？ 实际上，面包师、店员或店长可能会给出 "因为......所以要卷起来" 等模糊回答。然而，面包行业的 专业书籍中却未详细解释为何法棍要烤成细长形状。仔细思考会发现，世界上几乎只有法国面包是 这种独特形状，这背后的原因值得探究。 网络给出很多解释，比如： " 为了夹火腿更方便 "" 是为了加快烘焙时间 " ， 甚至还有 " 因为法律规 定面包师晚上不能工作所以才这样做了 " 的说法。 但这些都只是"部分真相"甚至"误解"。如果我们从 历史、消费逻辑、技术发展与文化心理 几个角 ...