Core Viewpoint - The domestic liquid milk market has seen a significant slowdown in growth over the past five years, becoming a burden for major dairy companies, while solid dairy products like cheese and butter are experiencing rapid growth driven by the B-end food service sector [8][9]. Market Overview - The B-end dairy product market in China is projected to exceed 40 billion yuan by 2024, with expectations to reach 70.3 billion yuan by 2028 [8]. - The B-end market, particularly for high-end dairy products, has been dominated by international brands, with domestic production accounting for less than 30% [9]. Industry Dynamics - The demand for solid dairy products is increasing in various sectors such as baking, coffee, and tea, with the B-end coffee segment expected to generate 26.5 billion yuan for the dairy industry by 2025 [12]. - The rapid growth of new consumption trends has expanded the usage scenarios for dairy products, prompting domestic dairy companies to intensify their focus on the B-end market [12][15]. Competitive Landscape - Major dairy companies like Mengniu and Yili are actively entering the B-end market, establishing partnerships with various food service companies [13][14]. - The B-end market still has over 70% of its share held by imported dairy companies, indicating a significant opportunity for domestic players, but also highlighting the complexities of competition [17]. Challenges and Opportunities - Domestic dairy companies face challenges in transitioning from a consumer-focused (C-end) strategy to a solution-oriented (B-end) approach, requiring a deep understanding of customer needs and rapid response capabilities [18]. - There are technical gaps in product customization and high-end dairy product offerings, which pose significant barriers to entry in the B-end market [19]. Strategic Recommendations - To succeed in the B-end market, dairy companies need to break away from traditional C-end thinking and develop dedicated R&D, supply chain, and service systems for B-end products [20]. - A comprehensive upgrade in thinking, capabilities, and technical strength is essential for domestic dairy companies to compete effectively against imported brands in the B-end market [20].

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Core Viewpoint - The article emphasizes the importance of continuous product innovation in successful bakeries, highlighting the integration of local ingredients and baking techniques to create flavors that resonate with the community [1]. Group 1: Company Overview - "이성당 (Lee Seongdang)" is recognized as the oldest bakery in South Korea, established in 1945, located in the central area of Gunsan [5][7]. - The bakery has a rich history, originally founded in 1920 by a Japanese individual and later taken over by Lee Seok-woo in 1945 [7]. - It is celebrated as one of the three major bakeries in Korea, alongside "Sungsimdang" and "Mammoth" [8]. Group 2: Popularity and Community Engagement - "이성당" is a popular pilgrimage site for bread lovers and a must-visit location in Gunsan, gaining attention from a KBS1 special titled "100-Year-Old Stores" [9]. - The bakery donates bread to orphanages and nursing homes weekly, emphasizing a philosophy that views donations as a service to customers, producing fresh bread specifically for this purpose [12][13]. Group 3: Product Offerings - The bakery offers around 200 different products, with the most popular being red bean bread and vegetable bread, reportedly selling over 10,000 pieces daily [14]. - Red bean bread is made with rice flour instead of wheat flour, catering to customers with wheat allergies, and is limited to 5 or 10 pieces per person due to high demand [17]. - The bakery also features innovative products, such as croissants filled with fresh cream and Belgian orange jam, and seasonal offerings like red bean porridge [37][44]. Group 4: Marketing and Innovation - "이성당" actively engages in product innovation, updating packaging designs, participating in various events, and launching seasonal products [35][58]. - The bakery's red bean and vegetable breads have become representative specialties of the region, showcasing a blend of traditional craftsmanship and modern market insights [76].

Core Viewpoint - The article discusses the process of making red bean bread using Haas dough, highlighting the steps involved in preparation and baking. Group 1: Ingredients and Preparation - The main ingredients include 900 grams of Haas dough and 600 grams of red bean particles [3] - The Haas dough is divided into portions of 300 grams each, rolled into balls, and allowed to rest for 20 minutes [5] - The dough is then rolled out before adding the red bean particles [6][9] Group 2: Baking Process - After adding the red bean, the dough is rolled from top to bottom, ensuring it is not too tight [10] - The rolled dough is shaped into a cylindrical form [11] - The dough is placed in a baking tray and allowed to ferment at 30℃ with 75% humidity for 60 minutes [16] - Once fermented, four slashes are made on the surface of the dough [17] - The dough is baked in an oven at 200℃ for the top and 190℃ for the bottom, with steam, for 25 minutes [18]

作者：老马 最近在茶饮中又看到了姜黄的活跃，思绪一下被拉回十几年前。 无论在餐饮还是在食品工业，其实姜黄都不陌生。 印度咖喱也是非常的好吃，混合着芫荽籽、丁香、茴香籽、辣椒等香辛料。浓郁的汤汁一定要拌饭，然后用右手徒手抓起送入嘴巴。印度教中，右手 是圣洁的，而左手是用来做各种脏活累活，比如上厕所。 姜黄素具有超强的着色力，是柠檬黄及日落黄的3-4倍、色泽鲜艳、热稳定性强、安全无毒。甚至添加了姜黄以后，抗氧化剂及防腐剂都可以适当减 少，能抑制细菌和霉菌的生长。 所以，很长时间，姜黄色素仅仅是当做柠檬黄色的替代使用。 然而很多人想不到的是，在饮料工业中，哪怕仅仅担任色素这个角色，姜黄还是受到嫌弃。人们情愿使用人工柠檬黄色素，也不用效果更好的天然姜 黄色素。 原因是什么？ 因为姜黄太土了。 首先姜黄Turmeric是咖喱的主要原料，印度人民百毒不侵它功不可没。姜黄素Curcumin有非常牛逼的抗炎作用，演变到今日都发现它能阻碍部分癌细 胞的扩散，这个功效让我们似乎感受到了印度神剧的即时感。 为此我特地研究了下姜黄素的化学结构， 1,7-双(4-羟基-3-甲氧基苯基)-1,6-二烯-3,5-庚二酮，分子式是长得是有几 ...

作为欧洲美食双子星之一的意大利，其烘焙类美食实在太多了。 意大利的三明治有多"深入人心"？这么说吧，全球三明治评选的排行榜中如果意大利三明治没有占 据三席以上，这个榜单都不能算"正规"..... 所以今天就一起来聊聊意大利人的"三明治热爱"！ 在意大利，"三明治"不只是果腹工具，而是一套被日常生活磨得极细的饮食系统：清晨的咖啡吧 台，站着喝一杯浓缩搭配一个三明治；午间快速午餐也靠它续命；下班的开胃小酌时段，三明治甚 至能化身"社交筹码"。 我们之前写过恰巴塔诞生的前因后果： 把法棍拉下神坛？！这事得从恰巴塔诞生说起...... 在过于知名的披萨、恰巴塔、佛卡夏等掩盖下，很多人忽略了支撑起意大利烘焙美食的另一个品类 —— 三明治。 80年代米兰还诞生过"帕尼那罗"青年亚文化——一群以名牌服饰与三明治吧为据点的潮人，简直 把"吃个三明治"变成了生活方式标签，这波风潮由米兰外溢全国，还被英国乐队Pet Shop Boys写进 歌里，足见群众基础之厚实。 中世纪时期，三明治在意大利各个城邦的发展已经呈现出鲜明的地域特色。威尼斯的商人将东方香 料融入面包夹心，创造了早期panino的雏形；而佛罗伦萨的工匠则发明了用前一 ...

本食谱选自《面包大全 》 潘妮多拉 材料： 咕咕洛夫面团500克 柳途空橙丁100克 黄油适量 制作过程: 1. 将咕咕洛夫面团和柳橙丁拌均匀。 2. 再分割成300克/个，分别滚圆。 5. 在面团刀口处抹上黄油。 6. 放入烤箱，以上火180℃、下火210℃， 烘烤25分钟左右即成。 3. 然后放入圆形纸托，以温度28℃、湿度 75%，发酵60分钟。 4. 发酵好后，在表面划上十字刀口。 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 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 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 Viewpoint - The tea beverage industry is transitioning from rapid growth to a more stable and health-focused competition, with an emphasis on profitability and growth quality rather than just expansion speed [5][6][21]. Group 1: Financial Performance of Leading Brands - Gu Ming emerged as the biggest winner in the recent financial report season, achieving a revenue growth of 41.2% and an adjusted profit growth of 42.4%, outpacing its revenue growth [11]. - Ba Wang Cha Ji, despite maintaining the top position with revenue of 6.725 billion and profit of 1.307 billion, showed a concerning trend with a revenue growth of only 21.6% and an adjusted profit growth of just 6.8% [11]. - Hu Shang A Yi reported a profit growth of 14.0% but a revenue growth of only 9.7%, indicating potential fatigue in growth [11]. - Cha Bai Dao faced a challenging situation with a mere 4.3% revenue growth and a 13.8% decline in adjusted net profit [11][12]. Group 2: Store Opening and Closing Trends - Over 1,500 stores were closed among five leading tea brands in the first half of the year, indicating a significant shift in operational strategies [14]. - Gu Ming led in net store openings with an increase of 1,265 stores, while Hu Shang A Yi and Cha Bai Dao exhibited a high frequency of opening and closing stores [16]. - The aggressive expansion without proper management of single-store profitability has led to many franchisees facing difficulties, resulting in store closures [16][18]. Group 3: Market Strategy and Positioning - The tea beverage industry is entering a new cycle characterized by structural adjustments, where brands are shifting focus from rapid expansion to sustainable profitability [21]. - Ba Wang Cha Ji and Cha Bai Dao are focusing on high-tier cities, while Gu Ming and Hu Shang A Yi are targeting lower-tier markets for growth [23]. - The competition in lower-tier markets is becoming increasingly intense, with a shift from price wars to deeper operational capabilities, particularly in supply chain management [24]. Group 4: Online and Offline Channel Strategies - The reliance on online platforms for sales is growing, with Cha Bai Dao and Nai Xue's Tea investing heavily in online channels, while Gu Ming adopts a more cautious approach [25][26]. - The external pressures from online platforms create a dual-edged sword for brands, providing significant order volume but also leading to high commission and marketing costs [26]. - The new cycle in the tea beverage industry emphasizes the need for brands to establish a stable and reliable single-store profitability model [26].

Core Viewpoint - The article highlights the entrepreneurial journey of Zhou Bin, a world champion baker, who transitioned from a successful baking career to opening his own bakery, MCG Fruitwood Oven, emphasizing the challenges and learnings from his experiences in the baking industry [4][5][12]. Group 1: Entrepreneurial Journey - Zhou Bin opened his first bakery in a scenic area of Suzhou, initially experiencing high sales but faced a significant drop in revenue post-holiday due to seasonal customer dependency [6][8]. - To sustain his business, Zhou implemented a strategy of building a private customer community through WeChat, which helped him retain loyal customers despite operational challenges [9]. - His second attempt at opening a bakery in an industrial park failed due to strict security measures that hindered customer access, leading to a realization that running a bakery requires more than just baking skills [11][12]. Group 2: Business Philosophy and Strategy - After two setbacks, Zhou Bin recognized the importance of a systematic approach to running a bakery, which includes marketing, customer service, and inventory management, beyond just baking quality [12][13]. - MCG Fruitwood Oven was established as a new venture focusing on differentiated products, specifically wood-fired bread, which Zhou believes offers a unique flavor profile that modern equipment cannot replicate [13][15]. - The bakery's production process involves traditional methods, including a custom-built black ceramic wood oven, which emphasizes quality and authenticity over efficiency [20][21]. Group 3: Product Offerings - MCG Fruitwood Oven offers two main product lines: the "Soft European Series" and the "Hard European Series," with signature items like the Milk Fragrant Purple Rice European Bun and the Champion European Bun [24][27]. - The bakery emphasizes the use of high-quality, locally sourced ingredients and innovative recipes that reflect regional flavors, such as the Wine Brewed Osmanthus European Bun [38]. - Zhou Bin's commitment to quality is evident in the meticulous preparation processes, which include multiple days of fermentation and the use of natural ingredients without additives [26][30]. Group 4: Future Goals and Team Development - Zhou Bin aims to create a standardized operational system for MCG Fruitwood Oven, ensuring that all aspects of the business, from recipes to customer service, are documented and replicable [43]. - His leadership style is influenced by his experience as a national team coach, focusing on sharing knowledge and reducing the learning curve for his employees [46]. - Zhou Bin remains actively involved in daily operations, continuously seeking to improve both product quality and team performance while maintaining the bakery's core values [48].

本食谱选自《面包大全 》 布里萨努 皮力欧许面团500克 蛋液适量 黄油丁适量 细砂糖适量 制作过程: 1. 将皮力欧许面团分割成70克/个，分别滚 圆，松弛20分钟。 2. 然后将面团擀开，呈椭圆形。 材料： 3. 放入烤盘，以温度28℃、湿度75%，发 酵40分钟。 4. 发酵好后，在表面刷上蛋液，打上孔。 5. 在打好的孔内放上黄油丁。 6. 再撒上细砂糖。 7. 放入烤箱，以上火200℃、下火180℃， 烘烤12分钟即成。 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 ...