Core Viewpoint - The article discusses the launch of Haidilao's first bakery brand "拾㧚耍·SCHWASUA" in Hangzhou, emphasizing its affordable pricing strategy and potential to disrupt the bakery market, leveraging Haidilao's established brand and supply chain advantages [1][4][10]. Group 1: Product and Pricing Strategy - "拾㧚耍" offers a range of affordable bakery products, with prices such as 5.8 for rye cranberry bread and 6.8 for sea salt rolls, averaging under 4 for croissants, which is surprising for consumers [6][10]. - The bakery focuses on a simplified SKU strategy, emphasizing core products like baguettes and croissants, while also introducing healthier options and local flavors, with prices generally between 6-12 yuan [13][16]. - The pricing strategy positions "拾㧚耍" significantly lower than competitors, with overall prices around 70% of other trendy bakery brands, making it appealing to students, office workers, and families [13][16]. Group 2: Consumer Engagement and Experience - Despite minimal pre-launch marketing, the bakery attracted a large crowd due to the Haidilao brand, featuring a free tasting area that became a popular attraction [8][10]. - The service model reflects Haidilao's customer-centric approach, with staff assisting customers and allowing the use of vouchers won in-store, enhancing the overall experience [8][10]. Group 3: Supply Chain and Operational Efficiency - The bakery benefits from Haidilao's established supply chain, utilizing shared resources for ingredients and logistics, which helps maintain low prices while ensuring freshness [16][17]. - This operational synergy allows "拾㧚耍" to balance between freshly baked goods and affordability, positioning it as a strong competitor in the bakery market [17][35]. Group 4: Market Trends and Consumer Demand - There is a growing demand for both high-end and affordable bakery products, with a significant portion of consumers preferring options under 10 yuan, indicating a robust market for quality yet affordable baked goods [19][21]. - The article highlights the importance of maintaining product quality while competing on price, suggesting that the bakery must avoid the pitfalls of relying solely on price cuts [33][35]. Group 5: Competitive Landscape - "拾㧚耍" is compared to other emerging brands like "巨人妈妈面包," which also targets the affordable bakery segment, indicating a trend towards value-driven offerings in the market [24][28]. - The success of "拾㧚耍" will depend on its ability to replicate Haidilao's operational efficiencies and customer loyalty in the bakery sector, as well as its adaptability to market demands [37].

Core Viewpoint - The 2025 China Bakery New Product Launch Week will take place from May 19 to May 22, showcasing over 50 new products from more than 18 well-known companies, emphasizing the collaboration across the entire industry chain to create popular products [1][3]. Group 1: Event Details - The event will be held at Bakery China, Hall 3, Booth F61, featuring a product manual that includes hundreds of new product case studies across 13 major categories [6]. - Attendees can pre-register to receive the product manual on-site, which is available in limited quantities [6]. Group 2: Featured Products - Notable new products include: - Parmigiano Ham Sandwich by Wangqiushan [7] - Mother's Day Cake Series by Miqi [7] - Guava Light Fat Cheese Cake by HPC Bakery [8] - Tiramisu Layered Toast by Rukou Ganghao [9] - Flowering Berry by Sun Beibei Bread [9] - Limited Edition Mother's Day Cakes from various brands [8][9][10]. Group 3: Industry Trends - The event highlights a trend towards seasonal and themed products, particularly for Mother's Day, with many brands launching special cakes and desserts to cater to this occasion [16][26][40]. - The introduction of clean-label products, such as the Green Bean Vegan Cake with only six ingredients, reflects a growing consumer preference for transparency and health-conscious options [30]. Group 4: Market Expansion - Companies like Sunmerry and Little Mermaid are expanding their product lines with innovative offerings, such as French-style baked goods and unique flavor combinations [135][137]. - The industry is witnessing a shift towards incorporating local flavors and ingredients, as seen in products like the Quinoa Walnut Milk Cake [60]. Group 5: Consumer Engagement - The event serves as a platform for brands to engage directly with consumers, allowing them to experience new products firsthand and gather feedback [1][3]. - The emphasis on visually appealing and Instagram-worthy products indicates a strategy to attract younger consumers through social media [18][22].

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 | | --- | 3、企迈与江苏餐协共探AI餐饮新未来 教育培训 行业赛事/活动 烘焙原材料 服务商动态 1、有赞升级AI只能分销功能 2、焙融主办5月新品发布周即将开幕 烘焙设备 1、⾦城制冷【⼦⺟双温展⽰柜】 2、韩焙【定制洋红⾊烘焙设备组合】 3、 瑞士龙都【Croissomat 4.0牛角机 】 4、膳印【S542产线级食品喷花机】 5、三能【圆形圈】 6、 新麦机械【压面机】 7、赛思达【EBE烤炉之组合炉系列】 8、广东创谱【PLC智控离缸式工业和面机】 1、嘉吉【焙芙®⻩油】 2、科⻨【⽊⽥制粉梦⼒元⽓⾯粉】 3、雀巢【酸奶奶油】 4、海象【乳脂黄油（优品）】 5、港华月【月饼专用糯米粉】 6、王后【中式糕点粉】 7、阿诺【南洋果子】 8、欧邦食品【新口味沙拉酱】 9、焙琦【无水酥油/黄奶 ...

基础款贝果的成分很简单——面粉、水、酵母、盐、糖。不用经过多次发酵，因此贝果的风味口感 决定性因素几乎就在于 面粉的选择和制作时候含水量的工艺 。 面粉的选择区别 近些年中国烘焙界能堪比吐司的流行大单品，大概就只有贝果了。 从前大家叫贝果是"那个好像甜甜圈的面包"，现在贝果是一个品类撑起一个门店，甚至一个连锁咖 啡品牌的"擎天柱"，逆袭了家人们！（一年卖出950万个贝果的TIMS：你下次直接报我身份证号就 行了。） 其实贝果本身的工艺配方并不复杂，是所有烘焙师必会的基本功。但是为什么有的店铺贝果软糯Q 弹，上架就爆单，有的烘焙师做出的贝果总是差一点感觉？ 这篇文章就来总结一下想让贝果达到完美质地的方法，对于制作贝果不确定选哪种面粉的人来说非 常有用！ 在《用科学解读面包的为什么？》一书中，作者把小麦粉按蛋白质含量分为： 高筋粉： 11.5%-13.0% 次高筋粉： 10.5%-12.0% 高筋面粉和次高筋面粉在面团的"延展性"方面有显著差异。实际揉面时，这种差异尤为明显。 更准确的来说—— 高筋面粉：具有较强的弹性和延展性。使用这种面粉制作的面团，类似于气球般柔韧，成品面包具 有弹性和嚼劲。 次高筋面粉：弹性 ...

Core Viewpoint - The article highlights the entrepreneurial journey of Hebe, the founder of labaker, a unique bakery in Shenzhen that emphasizes the scientific approach to baking and the integration of local ingredients into European-style bread [5][18][23]. Group 1: Company Overview - labaker is a bakery that specializes in European-style bread and has expanded to Shanghai, focusing on quality and transparency in its products [1][5]. - The brand's name, labaker, combines "Lab" (laboratory) and "baker," reflecting its commitment to scientific baking practices [18][19]. Group 2: Founder’s Background - Hebe transitioned from a finance career in Hong Kong to baking, driven by a personal interest in the science behind bread-making [5][8]. - Her first bakery, amino, was established six years ago, focusing on the nutritional aspects of bread, particularly for young consumers [9][12]. Group 3: Product Philosophy - labaker aims to create "authentic bread" that is healthy, low in sugar and fat, and suitable for daily consumption [11][56]. - The bakery incorporates local Chinese ingredients into its European bread recipes, creating unique products that blend cultural flavors [23][26]. Group 4: Market Positioning - labaker targets high-income consumers in first-tier cities who are health-conscious and value quality ingredients [44][46]. - The brand differentiates itself by avoiding trendy, high-calorie products and instead focuses on everyday bread that encourages repeat purchases [11][56]. Group 5: Business Strategy - The company emphasizes direct communication with customers and maintains a strong relationship through membership activities and collaborations with lifestyle brands [44][48]. - labaker has plans for expansion while ensuring that each store maintains the quality of freshly baked products without relying on central factories [48][59].

Core Viewpoint - The 2025 Bakery China event aims to provide a platform for showcasing innovative baking products, enhancing brand influence, and expanding market space, with a focus on the emergence of new trends and products in the baking industry [1][8]. Group 1: Industry Trends and Innovations - The event will feature over 500 new product case studies to assist brands in decision-making [5][8]. - New product launches are becoming a core strategy for brands to reposition themselves and respond to consumer preferences in a fragmented market [7][10]. - The 2025 China Bakery New Product Launch Week will introduce a product manual covering 13 major sections, including six channel innovations and seven product innovation trends [8]. Group 2: Market Dynamics and Consumer Insights - The event serves as a professional stage for brands to showcase their new products, which are seen as votes on market trends [10]. - The upcoming trends in the Chinese baking industry for the next six months to a year will be anticipated during the event [10]. - The ability to link raw materials, production chains, and retail will directly impact the life cycle of new products [18]. Group 3: Industry Collaboration and Supply Chain - The event will feature a full industry chain collaboration, with major retail and beverage brands participating, allowing for a comprehensive understanding of the product flow from development to consumption [17][18]. - The participation of suppliers and manufacturers will facilitate a multi-dimensional dialogue across different channels, emphasizing customization and collaboration as key industry trends [17][18]. Group 4: Brand Highlights and Case Studies - Notable brands such as Sam's Club, Hema, and Starbucks will showcase their innovative products and strategies during the event [17]. - Companies like Guangzhou Liuhe Food Co., Ltd. and Shanghai Xinmai Food Industrial Co., Ltd. are highlighted for their successful transitions and contributions to the baking industry [21][29]. - The event will also feature emerging brands that focus on health and quality, such as DOCKI DOCKI and Papa Sugar, which emphasize natural ingredients and artisanal production methods [36][43].

Core Viewpoint - The article emphasizes the potential for the emergence of numerous baking unicorns in the domestic market, highlighting the importance of strategic vision, innovative brand marketing, and operational management capabilities in the baking industry [1]. Group 1: Company Overview - "Kifukudo," a bakery established in 1916, has maintained its traditional flavors and products, particularly the red bean bun, for over a century [5][10]. - The current owner, Ikufumi Kaneko, represents the fourth generation of the family business, which has adapted to modern challenges while preserving its heritage [12][13]. - The bakery has a rich history, including relocation after the 1923 Kanto earthquake and a name change in 1961 to "Kifukudo," reflecting the founder's and his wife's names [15][16]. Group 2: Product Innovation - The red bean bun is a signature product, known for its unique recipe that balances rock sugar and white sugar for optimal taste [32]. - The bakery emphasizes high-quality ingredients, sourcing red beans from Hokkaido, specifically the Tokachi region, to ensure superior flavor [36][38]. - Kifukudo has expanded its product line by incorporating seasonal ingredients and variations of the red bean filling, showcasing innovation while honoring tradition [42][68]. Group 3: Business Strategy - The bakery's strategy includes maintaining classic products while diversifying offerings to meet customer preferences, similar to how other successful brands have expanded their product families [68]. - Seasonal adaptations and the introduction of new products, such as cream buns, are part of the strategy to sustain growth and customer interest [70]. - The company aims to create a welcoming shopping environment, enhancing customer experience through store renovations and an improved online purchasing system [56][58].

Group 1 - The article highlights various new bakery products and seasonal offerings from different brands, emphasizing creativity and unique flavors in the baking industry [1][2][3][4][5][6][7][9][11][13][15][17][19][21][23][25][27][29][31][33][35][37][39][41][43][45][47][49][51][54][56][58][60][62][64][66][68][70][72][74][77][79][81][83][85][87][89][91][92][94][96][98][100][102][104] Group 2 - The article mentions the collaboration of Starbucks with the band Mayday, introducing themed products and a special store design [106] - DQ has launched a new zero-sugar yogurt ice cream bowl, focusing on health-conscious consumers [107] - Bawang Tea has introduced new products nationwide, showcasing a blend of tea and art [108] - Kang Shifu has released a new salty milk tea, emphasizing quality ingredients [109] - Let Tea has partnered with Hema to launch a limited edition tea series [110] - Jinlongyu has entered the health food sector with new product lines [111] Group 3 - K Coffee has surpassed 1,000 stores in China, indicating rapid growth in the coffee market [112] - Mondelez reported a profit decline due to unprecedented cocoa costs, despite a slight revenue increase [113] - The tea brand Hu Shang A Yi has seen significant oversubscription in its recent IPO [114] - Nestlé plans to improve its nutrition reporting practices [115] - MoreYogurt has launched a new store format in Shanghai, focusing on yogurt-based products [116]

作为职业烘焙人，最头疼的事情是什么？很多人可能会不约而同回答 ——研发新产品！ ——产品更新好难，工作和我总得先疯一个！ t 2017 te 201 e te Elec t 11:51 am te . .. 12 . * 6 750 100 . 1 5 这组甜品有很明显的个人风格，外型都采用整齐优美的流线弧度（这也是2024年的烘焙趋势之 一，清晰边缘的几何造型在国际上越来越受青睐~），喜欢用水果搭配巧克力线条等进行装饰，整体 颜色都比较偏向饱和度较低的莫兰迪色，在上方用橘色或者绿色的植物装点，画龙点睛。当作为一系 列甜品出现的时候，显得非常高级，而且比较容易完成~ ——上头，CPU都要烧干了！ 鉴于后台有很多同学提出需求，本期我们就为大家整理了近期一些优质的国内外甜品师的案例作品， 包括口味、造型、装饰等各方面，为大家上新产品提供灵感参考！并在文末附上 意大利甜品师 Sal De Riso 的 阿马尔菲 柠檬提拉米苏配方食谱 ，别忘了收藏起来！ 甜 品 案 例 这是一组芬兰甜点专家朱莉安娜·霍卡宁 (Juliana Hokkanen)近期的作品~ P211P E Ture's THE CASE SECTIO ...

很多人会沉浸在尝试不同原料乐趣中，相同的配方，更换不同的原料来测试最终的口味。 但是这样少不了翻车，同样的配方，只是换了不同的材料，就失败了。或许并不是食材本身有问 题，而是在制作过程中，只关注面团而忽视了其他方面。 这篇文章就来一起讨论下如何调整更换原料数量和烤箱烘烤时间。 面筋呈细密的网状结构，在图中用纱窗来比喻。 充满丰富食材和馅料的面包谁都喜欢吃，常用的配料包括干果、果干、坚果、巧克力等。 我们以巧克力来举例，下图其实是一个做失败的面包。 这张照片的面包面团是一样的。 不同的是食材的量—— 右边膨胀不良的面包中包着左边两倍多的馅料。 为什么会发生这种情况呢？ 支撑面团的面筋就像橡胶气球一样，包裹着酵母产生的二氧化碳气体，使其膨胀。 在第一次发酵过程中，面筋膜积累膨胀所需的基础力量是非常重要的。也就是说，第一次发酵中面 团充分膨胀，意味着面筋得到了强化。面筋膜成为支撑面团的骨架。 如果第一次发酵不足，面筋就无法获得膨胀所需的强度和柔韧性。 另一方面，在成形过程中卷入原料时容差更大。这个我们下次再详细说吧~ 面筋的网状结构越细密，就越能包裹更多的气体，从而实现更大的膨胀。 现在，如果有不形成面筋的异物进入 ...