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。 烘焙设备 烘焙原材料 1、 金城制冷非标定制圆柱展示柜，精准贴合柱体尺寸 2、 韩焙科技®——BRESSO®90㎡解决方案 3、 三能【发酵箱-本体（小）】 4、 上海台新 【 BertrandPuma老窖机 】 5、瑞士龙都【5000 Basic 基础级多功能电脑压面机】 6、新麦【层炉】 7、辰品食品机械【CP-3000N全自动多功能酥皮生产线】 8、恒联餐饮设备【半自动面团分块滚圆机】 1、嘉吉【焙芙®发酵黄油】 2、维益【马斯卡彭风味淡奶油 】 3、南顺【 意维多黄油 】 4 、斯顿【 面包改良剂（纯酶清洁标签） 】 5、科麦【水果制品果酱系列——草莓果馅】 6、南侨【富比威发酵片状黄油】 7、中焙蛋挞【 莓好加马 】 包 装 服务商动态 1、有赞小红书会员通重磅来袭 教育培训 1、王森教育24天甜品课程，小 ...

Group 1 - The article highlights the emergence of new bakery products and brands, showcasing a variety of innovative offerings in the baking industry [2][3][4][5][6][7][8]. - Notable products include low GI toast from Sanji Foods, blueberry dirty bread from Uknow, and various seasonal pastries from brands like Costco and FamilyMart [9][11][14][16][18]. Group 2 - The article discusses the rise of supermarket bakeries and the competitive landscape involving chain bakeries [168]. - It emphasizes the importance of fresh ingredients and innovative techniques in the baking sector, such as the use of frozen baking technology to enhance efficiency and profitability [168]. - The article also features insights from industry leaders on maintaining product quality and adapting to market trends [168].

Core Insights - The article provides a comprehensive overview of new product launches and trends in the baking industry, highlighting various brands and their innovative offerings [2][3][5][6][7][8][10]. Group 1: New Product Launches - Sanji Foods has introduced a low GI toast made from whole grains, featuring black whole wheat and oat flour for high fiber content and a long-lasting feeling of fullness [9][12]. - Dingdong Maicai launched two new products from the Bao Luo Workshop: a lemongrass coconut toast and a blueberry Boston cake, both emphasizing unique flavors and textures [14]. - Sam's Club features a King Cake and cinnamon rolls, promoting a cozy afternoon experience with baked goods [17]. - Costco offers a croissant sandwich combo, combining beef and ham with cheese for a dual-flavor breakfast option [19][20]. - Various brands like B&C, Tims, and 85°C have released seasonal strawberry-themed products, including a French strawberry Napoleon and a strawberry-filled sweet donut [28][29][34]. Group 2: Industry Trends - The new tea drink brand "Sweet Heart Pipi" has completed nearly 100 million yuan in financing, indicating a growing interest in innovative beverage options [143][144]. - Yili and Mengniu have expressed strong support for the Ministry of Commerce's temporary measures against EU dairy products, highlighting the competitive landscape in the dairy industry [145]. - Xiangpiaopiao is establishing a beverage production base in Thailand, aiming to cater to the growing demand for high-end cup drinks in Southeast Asia [146]. - Kawasaki Heavy Industries is innovating by using hydrogen for baking UCC coffee, showcasing advancements in sustainable practices within the food industry [147].

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。 烘焙设备 烘焙原材料 1、 金城制冷——商超烘焙区一站式设备解决方案 2、韩焙BRESSO欧式烤炉 3、 三能【SNP20005-20CM锯刀】 4、 MIWE 【 econo 热风对流烤炉 】 5、恒联食品机械【半自动面团分块滚圆机】 6、浩鼎机械设备【慕斯蛋糕生产线】 7、正麦【32盘热风旋转炉】 8、德焙客【6盘烤箱】 1、嘉吉【焙芙®发酵黄油】 2、 维益【 稀奶油挞缇 】 3、南顺【 金像牌青稞面包预拌粉 】 4 、斯顿【 面包改良剂（清洁标签） 】 5、科麦【有机抹茶粉】 6、南侨【艾易纯稀奶油】 7、中焙蛋挞【新年主题花式蛋挞】 8、瑞思兰多【云中红白花A2奶】 9、特焙尔【粑粑糕蛋糕预拌粉】 10、瑞华食品【臻淳苹果果粒馅】 11、牛氏运昌【黄油红豆馅】 12、意文【番茄罗勒酱】 13、味熙【超高温灭菌 ...

东京烘焙职业人每周准时摘取烘焙行业最重要的、最有价值的新品信息、品牌资讯，行业热文和海外信息，一切你想知道的，都在这里。 在这里不需要恰饭，只需要更新鲜的资讯！ 1、叮咚买菜【上海咪道系列】 2、 Olé精品超市 【草莓酸奶软欧包】 3、 十足便利店 【草莓奶油盒子迷你蛋糕】 4、 罗森便利店【固体杨枝甘露】 1、85度C【焦糖海盐风味/基隆庙口风味生甜甜圈】 2、 山山家【六黑紫米吐司】 3、 昆明冠生园 【三款盒子蛋糕】 4、仟吉KenGee【魔法棒系列】 5、 面包工坊 【 草莓法式厚吐司 】 6、米旗【圣诞限定上新】 7、CO法式烘焙【圣诞雪夜的草莓树】 8、合和圆缘【圣诞节专属面包】 9、 崎本的店 【潘娜托尼】 10、法念FANEN【草莓/蓝莓黑巧酸奶砖】 11、 红星前进面包牛奶公司【奶皮子蛋挞】 12、RAPL【现烤国王修颂】 13、OVENSTAR 欧文酵室【元气疗愈系列】 14、西村叔叔的店【 圣诞老人的拥抱】 15、贵州龙【十二月新品】 16、热氣饼店SUNNY SUNNY【麻薯可颂挞】 17、丁香西饼屋【开心果草莓树】 18、小香港【圣诞星愿树】 19、 都市甜心CitySweet 【 ...

Group 1 - The article emphasizes the importance of a strict acceptance process for raw materials in restaurants to ensure quality and cost control [2][4] - Establishing a reasonable acceptance system is crucial, including assigning dedicated personnel for the inspection of food and beverage deliveries [2][3] - The acceptance area should be strategically located, equipped with necessary tools like scales, and regularly calibrated to maintain accuracy [3] Group 2 - A scientific acceptance procedure and good habits are essential for efficient acceptance work, which includes regular supervision and checks by management [4] - Quantity control involves verifying that the actual delivered quantity matches the order and invoice, including checking packaging and conducting random weight checks [4][5] - Quality control requires comparing the actual quality and specifications of the delivered goods against the standard procurement specifications to prevent substandard products [5] Group 3 - Price verification is necessary to ensure that the prices on the invoice match those on the purchase order to avoid financial losses for the restaurant [5]

Group 1: Procurement Principles - The purpose of raw material procurement is to ensure that restaurants acquire various food ingredients at reasonable prices, from reliable sources, and in the required specifications and quantities to facilitate smooth business operations [2] - Procurement methods should be determined based on the frequency and volume of goods, with direct procurement for infrequently used items and supplier delivery for high-volume, fast-moving materials [2] - Market surveys should be conducted broadly, with records maintained detailing the survey personnel, time, location, and results, ensuring the methods used are representative and tailored to the restaurant's characteristics [3] Group 2: Pricing and Quantity Determination - Pricing for supplied goods should be established bi-weekly based on extensive market surveys, with irregular pricing for sporadic items [4] - The pricing process involves negotiation between restaurant management and procurement staff with suppliers, confirmed in writing and communicated to inventory and finance departments [5] - Procurement quantities should be determined to enhance economic efficiency, with fresh goods purchased daily and inventory items based on minimum and maximum stock levels, ensuring the maximum does not exceed 15 days' usage [5]

Core Insights - The article discusses the recipe and process for making Haas dough, highlighting the specific ingredients and their proportions [3][5][10][12]. Ingredient Summary - High-gluten flour: 350 grams (70%) - Low-gluten flour: 150 grams (30%) - Salt: 10 grams (2%) - Sugar: 35 grams (7%) - Dry yeast: 7 grams (1.4%) - Egg yolk: 25 grams (5%) - Milk: 320 grams (64%) - Butter: 40 grams (8%) [3]. Preparation Process - After fermentation, the dough is divided into 300 grams per piece and allowed to rest for 20 minutes [5]. - The dough is then rolled out into an oval shape [6]. - It is rolled into a cylindrical shape afterward [7]. - The dough is placed in a baking tray and fermented at 30°C with 75% humidity for 60 minutes [10]. - Once fermentation is complete, slashes are made on the surface of the dough [11]. - Finally, the dough is baked in an oven at 200°C for the top and 190°C for the bottom, with steam, for 25 minutes [12].

Group 1 - The article discusses the recipe for Vienna chocolate bars, detailing the ingredients and their respective proportions [2][3] - The preparation process includes specific steps such as dough division, fermentation conditions, and baking temperatures [6][13][15] Group 2 - Monthly highlights include the opening of a new bakery by Haidilao, which aims to attract customers with affordable pricing [18] - The article features various topics related to the baking industry, including interviews with industry veterans and insights into successful bakery operations [19]

Group 1 - The article discusses the recipe for making oat toast, highlighting the ingredients and the preparation process [2][3][6] - Key ingredients include high-gluten flour, sugar, salt, dry yeast, milk, water, and oats, with specific measurements provided [2][3][4] - The preparation process involves mixing dry and wet ingredients, kneading the dough until smooth, and allowing it to rise at room temperature [6][7][8] Group 2 - The dough is divided into portions, shaped, and allowed to ferment in a mold under controlled temperature and humidity [11][19] - The final baking process requires specific temperature settings for both the upper and lower heat, with a baking time of 30 to 40 minutes [24] - The article also includes a section on various baking-related topics and interviews with industry professionals, indicating a broader context of the baking industry [28]