【书籍专题 · 面包大全 】黑白巧克力布里欧面包

Core Viewpoint - The article discusses the current trends and challenges in the baking industry, highlighting the emergence of new business models and the impact of ingredient regulations on competition. Group 1: Industry Trends - The opening of Hai Di Lao's bakery indicates a shift towards affordable yet quality products, aiming to attract a broader customer base [23] - The article mentions a significant number of bakery closures, with 100,000 shops shutting down, prompting a discussion on what successful bakeries are doing right to remain profitable [23] - The popularity of certain types of bread among foreign tourists in China is noted, suggesting a growing interest in unique and local flavors [23] Group 2: Ingredient Regulations - The article highlights the recent removal of sodium dehydroacetate from ingredient lists, indicating a shift in regulatory standards that could affect product formulations [23] - The competition regarding ingredient transparency is expected to intensify as consumers become more aware of what goes into their food [23] Group 3: Baking Techniques - The article provides insights into the overnight refrigeration method, which is gaining popularity among bakers for its efficiency and flexibility [23] - Techniques for maintaining the softness of bread over several days are discussed, emphasizing the use of yogurt in recipes as a secret among bakers [23]