餐饮视觉研究室原创编辑 ID:cysjstudio 图片来源： 没米设计圈 （侵删） 这是一个以"唐代点心"为灵感的东方甜品品牌。唐序以考古式的思路复原盛唐食艺，将"蜜渍""石硙"等古法技 艺以现代分子料理重构，让古典味道焕发新生。视觉语言延续唐代的优雅秩序，以"贵妃红、竹青、杏黄"三大 主色铺陈时间的层次；包装结构借鉴妆奁造型，细节中融入折页、封蜡、书签等文化符号。 "唐序"糕点品牌 via： 没米设计圈 TANG-STYLE POEMS OF TIME-SPACE FOLDING THE SEVENTH SEAT OF THE 在线 来 西方中 九州期 tt IT Mr and and with the ware with the world be the world TE II WE SH t and I B FF SA o t 2 2 255 22 RAKA ttpc 14 19 19 1000 1 商商 Surv 目 花 333 产品分享 K B THE SEVENTH SEAT OF THE FLOURISHING TANG DYNASTY FOR THE PRESENT ○ 唐序殿 TANG-S ...

BAKERY PROFESSIONAL MAGAZINE 如果说巴黎有一种"咖啡神话"，那么 Café de Flore（花神咖啡馆） 就是这神话里最经久的一章。 行业资讯 技术干货 探店运营 东京烘焙职业人 { 烘焙食谱 RECIPES INFORMATION TECHNICAL STORE OPERATIONS 它 不 是 单 纯 的 一 家 咖 啡 馆 ， 而 像 一 座 活 在 街 角 的 博 物 馆 —— 波 伏 娃 和 撒 特 在 这 里 讨 论 文 学 和 哲 学，"超现实主义"这个词在此诞生，"达达主义"艺术运动在这里盛行，毕加索是这里的常客... 这里你喝的不是普通的咖啡，而是「一个时代的呼吸」。而在这呼吸里，那些常年与书、思想、艺 术为邻的客人，也在桌角留下一点气息。现代的来访者走进来，似乎能感觉到走进历史的重叠，走 进那些那些思想碰撞、讨论、写作的瞬间。 一个咖啡馆，能承载多少历史的重量？ Café de Flore 出现于第三共和国时期的巴黎，时间大致可追溯到 19 世纪 80 年代。虽然存在资料 差异（有称开业于 1880 年、1885 年或 1887 年），但公认的是： 它早在巴黎 ...

第一天最强感受：同样热闹，但更"更新"。 从原料到设备，从咖啡、甜点到预制烘焙，几乎每一条通道都藏着新惊喜。 一些热门展位人气爆棚，头部的企业都在主打"完整的解决方案"，推出的产品系列丝毫不逊色于烘 焙品牌，经典与创新并行，确实非常吸引人了！ Bakery China秋季展可以说是烘焙行业下半年最具影响力的风向标，也是品牌们最重要的"阅兵 场"之一。在每年展出的产品里，不仅包括着商机，也藏着2025年秋冬乃至2026年春夏的烘焙市场 趋势。 这是一场关于"热闹、新品、灵感与未来"的烘焙盛宴，今天也是人气满满，来看看第一天大家都在 看些啥！ NEWS P 厂东广益科技实业销融词 专研防腐改良56年 。广东广益科技实业有限公司 IN AVE ANY PART OF GH Care 德州鲁樱食品有限公司 DEZHOU LUYING FOOD co LII 体科改革方面 专研网 IBE 红豆沙 点。广东广益科技实 业有限公司 发法-防干部·防视网 a - 改良 - 抗氧 站式 预制烘焙供应管 80 CE BEST 定制造焙田 · 款試都经典 ,自己都经典 秒变烘焙大量 + 朱岩烧吐司 商態田食品有眼公司 广ొ能 an ...

Core Viewpoint - The article emphasizes the importance of both brand strategy and brand management, highlighting two main approaches: memory technique and guidance technique in brand management [5][34]. Brand Essence - The essence of a brand is defined as the consensus formed by what the company does, says, what customers see, and what they think [7]. - Brand marketing is a complex discipline that includes various fields such as marketing, communication, sociology, psychology, anthropology, economics, linguistics, design, management, and data science [7]. Brand Management: Memory Technique - Advertising plays a crucial role in enhancing two types of recognition: commercial concept recognition and product visual recognition [10]. - The benefits of memory technique include brand recognition, brand-level purchase reasons, and proof of brand premium [12]. - Brand associations are increasingly important, with brands focusing on key terms that customers associate with them, moving away from reliance on single advertising slogans [13]. Brand Management: Guidance Technique - The guidance technique is essential for addressing issues like channel aging, declining traffic, and customer experience management [27]. - The value of guidance technique lies in matching people, products, and places, optimizing product efficiency, channel efficiency, and customer transaction efficiency [28]. - Internet brands excel in guidance techniques, utilizing concepts like customer acquisition cost and net promoter score to enhance customer engagement [29]. Summary - The article outlines two main approaches to brand management: memory technique, which focuses on external marketing funnels, and guidance technique, which emphasizes a closed-loop management system centered on the customer lifecycle [34]. - In the context of declining channels and traffic, brands may need to shift resources towards guidance techniques [35].

Core Points - The article highlights the significant achievement of Chinese baker Gong Xin, who won the 2023 World Bread Championship and is now invited as a judge for the upcoming 2025 World Bread Championship in Nantes, France, marking a pivotal moment for Chinese bakers on the international stage [5][7][19]. Group 1: Personal Achievement and Recognition - Gong Xin's invitation as a judge is seen as a recognition of his professional expertise and a validation of the strength of Chinese baking on the global platform [9][11]. - The transition from competitor to judge represents a shift in responsibility, focusing on evaluating creativity, technical skills, and cultural understanding in baking [11][13]. Group 2: Preparation and Responsibilities as a Judge - Gong Xin prepared for his judging role by reviewing competition rules, expanding his perspective beyond personal style, and simulating judging scenarios to calibrate his mindset [13][14]. - Key responsibilities of a judge include having a keen technical eye, understanding macro aesthetics, and the ability to inspire the industry through innovative evaluations [14][19]. Group 3: Vision for Chinese Baking - Gong Xin aims to showcase a grounded and practical image of Chinese bakers, emphasizing the integration of traditional Chinese wisdom into bread-making without blindly following trends [19][21]. - He expresses a desire to convey that Chinese bakers are collaborators rather than mere followers, eager to share their experiences while learning from global practices [19][21]. Group 4: Key Experiences Shaping Career - Key milestones in Gong Xin's career include rigorous training under Master Wang Sen, intense preparation for competitions, and a reflective approach post-victory to continuously improve his craft [21][26]. - The journey from assistant to champion and now to judge illustrates a commitment to mastering the fundamentals and pushing creative boundaries in baking [21][26]. Group 5: Advice for Young Bakers - Gong Xin advises young bakers to focus on mastering the basics, understanding the logic behind baking processes, and being open to experimentation and learning from failures [39]. - He emphasizes the importance of patience and dedication in the baking industry, highlighting that the quality of the final product reflects the time and effort invested [39].

新零售 . 中国零售门户网站联商网出品，全面关注新零售、新业态、新门店。 以下文章来源于新零售 ，作者联商网编辑部 此次调整不仅涉及门店结构，也涵盖供应链与生产基地布局 ， 并 将牵动供应链和后勤布局同步变化。 美食 -KY目前在大陆采取" 一大三小 "的工厂体 系：主要中央工厂位于江苏昆山，另在福建、广东及浙江杭州设有三座分厂。 对此， 85 度 C 表示，调整旨在应对大陆餐饮市场竞争加剧、消费力低迷的局面，试图通过优化门店结构和资源配置来提升营运效率。 从门店布局来看， 85 度 C 的大陆业务早已呈现 " 冷热不均 " 的格局。区域分布上，华东、华南是其 " 基本盘 " ：江苏以 134 家门店居首，上海 119 家、福建 109 家，三地门店数占大陆总量超八成；而安徽、北京、天津、山东、四川、重庆等区域，门店数均为个位数。 出品 /联商网 撰文 /西泠雪 台湾连锁咖啡烘焙品牌 85度C 因其大陆业务持续亏损，正进行大规模战略收缩。 近日， 85度C董事会突然宣布，将大幅关闭中国大陆营运不善的门店 。 这家曾以 "精品咖啡平价化"对标星巴克的品牌，如今在大陆市场节节败退，背后是业绩亏损、竞争挤压与战略失 ...

以下文章来源于深氪新消费 ，作者朱末 深氪新消费 . 深氪新消费成立于2016年，聚焦新经济，关注新消费、新零售等领域的商业进化。 这是深氪新消费第 1958 期 分享： 库迪这是又双叒叕在上大分了啊。 作者|朱末 来源|深氪新消费 [ID：xinshangye2016 ] 封面图|@CottiCoffee库迪咖啡 库迪，咖啡届自带流量体质的话题选手，不出手则已，一出手必是王炸。 光是 9 月份，库迪咖啡就连搞了五波大的：先是从一众知名品牌中脱颖而出，成为环广西世巡赛的独家冠名商；紧接着又与 2 0 2 5WTT 中国 大满贯携手，为激烈的兵乓球赛场带来了咖啡的激情；而在 9 月下旬，库迪咖啡又相继与 2 0 2 5 武汉网球公开赛、英雄联盟全球总决赛、 2 0 2 5 金鸡百花电影节达成合作，成为横跨多领域的斜杠咖啡品牌。 就在 今天， 1 0 月 1 4 日， 2 0 2 5 环广西世巡赛 正式 开赛， 而 号称 2 0 2 5 英雄联盟全球总决赛 揭幕之战 的 入围赛也 正式 开打 。 一边， 来自世界各地的 意气风发 的 自行车 骑手们 在 首站 防城港 各显身手 ； 另一边， 两支 LPL 代表队伍 ...

这可能是第一场针对全国范围内烘焙主理人的比赛，主理人之间比什么？产品、运营、品牌...在总决赛开幕前，让我们一同回顾本届大赛的非凡之 处。 还记得三个月前，那场如火如荼的以"我的烘焙我的城"为主题，点燃无数烘焙主理人创业梦想的赛事吗？ 历经三个月全国范围的激烈角逐与严格筛选， 首届"爱真杯"中国烘焙主理人创业大赛即将迎来最终章！ 就在1天后，这场属于中国烘焙新锐力量的 巅峰对决，将在 武汉国际博览中心Bakery China展会 正式上演！ 他们初赛带来了27款入围产品，共同描绘出当代中国烘焙最前沿、最具活力的图景。 这不是一场传统的烘焙技艺大赛。从 超过300家报名品牌 初赛中脱颖而出的 20强 ，每一位都可以说，非常有"两把刷子"。 例如比创意——如何用烘焙产品诠释地域特色？ （以下排序不分先后） 「948CAKE定制蛋糕」将百年大连的发展与城市地标融入蛋糕，目标瞄向星辰大海； 「起风了烘焙」用产品"莫日格勒"讲述少数民族与风土的故事； 「 你 好 马 塔 B a k e r y & C a f e 」 把 桂 花 与 青 梅 一 起 融 入 作 品 如 同 四 季 的 流 转； | 作品编号 | 作品名 ...

Group 1 - The article discusses a recipe for ginger bread, highlighting the ingredients and preparation steps involved in making the bread [2][6][7] - Key ingredients include high-gluten flour, salt, dry yeast, water, olive oil, ginger powder, ginger pieces, and honey, with specific measurements provided [2] - The preparation process involves mixing ingredients, kneading the dough until smooth and elastic, dividing the dough, and allowing it to rest before shaping and baking [6][8][25] Group 2 - The article features a section on monthly highlights, including interviews with industry veterans and insights into the baking industry [27] - It mentions the opening of a new bakery by Haidilao, emphasizing its competitive pricing strategy [27] - The article also discusses trends in the baking industry, such as the impact of ingredient changes and techniques like overnight refrigeration and frozen baking [27]

Core Viewpoint - The article discusses the "intermediate dough method" (中种法) in bread making, clarifying misconceptions while detailing its characteristics, advantages, and disadvantages [1][3]. Advantages - Shortens mixing time: The intermediate dough requires minimal kneading, allowing gluten to form during fermentation, thus reducing the mixing time needed for the main dough [7]. - Easier dough handling: The dough remains soft and resilient due to shorter fermentation times, making it less prone to damage during mechanical processing [9]. - Less affected by ingredients and steps: The method allows for better handling of ingredients that may negatively impact dough texture, such as cocoa powder and skim milk powder [11][12][15]. - Higher yeast activity: The intermediate dough's pH is more favorable for fermentation, and the second mixing introduces oxygen, enhancing yeast respiration [16][19]. - Larger final product volume: The method produces a strong and elastic dough, resulting in larger bread volume [20]. Disadvantages - Diminished flour flavor: The method can lead to a loss of the flour's original flavor due to excessive oxidation of gluten [22][23]. - More complex steps: The process is more labor-intensive, which can be a drawback for bakeries focused on efficiency [22]. - Space requirements: The need to store intermediate dough can be a challenge in smaller kitchens [23]. Types of Intermediate Dough Method - 70% Intermediate Dough Method: Uses 70% of the flour for the intermediate dough, with the remaining 30% added later [32]. - Night Dough Method: Involves using less yeast and water, allowing for overnight fermentation, which can improve efficiency [37][39]. - Sugar Intermediate Dough Method: Incorporates a small amount of sugar during the intermediate dough stage to manage osmotic pressure [41][44]. Suitable Applications - High ingredient ratio breads: The method is beneficial for rich breads that rely on flavors from ingredients like eggs and butter, where flour flavor is less critical [48][50]. - Breads with challenging ingredients: It helps improve dough extensibility when using ingredients like matcha or cocoa powder, which can hinder dough formation [51][53]. - Not suitable for flavor-focused breads: The method is less ideal for breads that require a strong wheat flavor or those that are already short in mixing time, such as baguettes [60]. Conversion from Direct Method to Intermediate Dough Method - Adjust flour ratios: The proportion of flour used for the intermediate dough should be determined based on the desired bread characteristics [63][68]. - Slightly reduce total water: A reduction of 3% to 5% in water is recommended to prevent stickiness [70]. - Shorten first fermentation time: The first fermentation time should be controlled to avoid over-fermentation, typically around 15 minutes [72].