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: 材料： 3. 放入烤盘，以温度28℃、湿度75%，发 酵40分钟。 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。 6. 再撒上细砂糖。 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。 7. 放入烤箱，以上火200℃、下火180℃， 烘烤12分钟即成。 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 月度好文： 烘焙职人专访： 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 ...

Core Viewpoint - The traditional baking industry is facing significant challenges, including declining foot traffic, rising costs, and increased competition, leading to a shift in consumer behavior towards new channels and products [3][5][6]. Group 1: Cost Structure - Traditional bakeries are heavily impacted by rising rental and labor costs, with rent increasing by 8%-12% annually and labor costs by 6%-8%, consuming over 20% of sales [6][8][11]. - New channels like convenience store baking sections benefit from shared resources, significantly reducing costs compared to traditional bakeries [9][11]. Group 2: Efficiency - Traditional bakeries struggle with high waste rates, with over 50% of daily products needing to be sold the same day, leading to profit erosion [12][14]. - New retail players utilize big data for demand forecasting, keeping waste rates below 5% and allowing for more efficient production [14]. Group 3: Consumer Disconnect - Traditional brands face challenges in adapting to new consumer trends, such as low-sugar and whole grain products, due to reliance on classic products that maintain stable sales but are low-margin [16][18]. - There is a lack of effective communication with younger consumers, as traditional marketing methods fail to resonate in the age of social media [20][24]. Group 4: New Consumer Trends - The emergence of new baking brands is characterized by innovative designs and concepts that appeal to modern consumers [22][23]. - Successful products in membership stores are not just about low prices but about creating a comprehensive shopping experience that enhances membership value [25][27][30]. Group 5: Convenience and Accessibility - Convenience stores excel by providing quick access to baked goods, aligning with the fast-paced lifestyles of consumers [43][44]. - The combination of baked goods with coffee in convenience stores creates a stable profit margin and enhances customer experience [45]. Group 6: Live Commerce and Content Marketing - Live commerce shifts the focus from traditional retail logic to engaging consumers through content and emotional connections, transforming the purchasing experience [48][52]. - Data-driven product iterations in live commerce allow brands to quickly respond to consumer preferences, significantly shortening product development cycles [55][58]. Group 7: Diverse Consumer Segments - The baking market is increasingly segmented, with different consumer types such as efficiency-driven, value-conscious, and experience-seeking consumers, each with distinct purchasing motivations [70][86]. - Brands must identify and cater to specific consumer needs to create a compelling value proposition [89][91]. Group 8: Strategic Repositioning - Traditional baking brands must undergo a fundamental transformation in their business models, focusing on deep consumer insights and tailored value creation [98][99][111]. - The future winners in the baking industry will be those who can adapt to changing consumer values and preferences through innovative products and effective communication strategies [94][96].

本食谱选自《面包大全 》 栗子面包 材料： 甜面团160克 馅料： 栗子馅100克 表面装饰： 糖霜适量 栗子4颗 蛋液适量 制作过程: 1. 将发酵好的面团分割成40克/个，分别 滚圆，松弛20分钟。 4. 把接口压捏紧。 2. 将面团按压排气。 3. 然后包入栗子馅。 5. 接着放入纸托中。 6. 以温度30℃、湿度75%，发酵40分 钟。 7. 发酵好后，表面刷上蛋液。 8. 放 入 烤 箱 ， 以 上 火 200 ℃ 、 下 火 180℃，烘烤13分钟，出炉冷却后挤上糖 霜。 9. 最后放上栗子即可。 月度好文： 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位主理人 5 、 "脱氢乙酸钠"下线后，关于"配料表"的竞争才刚刚开始 6、 让烘焙师又爱又恨的隔夜冷藏法最全解析！学会这些要点，从此实现时间自由！ 7、 掌握冷冻烘焙技术，百倍提升效率与营业额！超级干货来 ...

Core Viewpoint - Luyi Technology (Tianjin) Co., Ltd.'s product "Qingyun Shao" has been awarded the title of "Top Ten Classic Mooncakes in China 2025" by the China Baking Industry Association, highlighting its recognition in the baking industry [1][3]. Industry Summary - The Chinese mooncake market is expected to exceed 33.28 billion yuan in 2025, driven by consumption upgrades, channel innovations, and product innovations [5]. - Key trends influencing the market include: - Health transformation with a 25% annual increase in demand for low-sugar/no-sugar products [5]. - Miniature mooncakes now account for 41% of the market [5]. - Daily consumption trends, integrating Western pastry techniques to break seasonal limitations of mooncakes [5]. Company Summary - "Qingyun Shao" stands out by breaking traditional category norms with its "New National Style Qingyun Shao": - Innovative craftsmanship that overcomes the traditional dry texture of egg yolk pastries with a unique "cloud soft technique" [7]. - Flavor innovation that incorporates various contemporary flavors and popular elements [7]. - Expansion into daily tea snack scenarios, aligning with the trend of daily consumption [7]. - The award not only recognizes the product's quality but also affirms its role in promoting Chinese baking culture [9].

Core Viewpoint - The article highlights the journey of "依茉朵" in the competitive Shanghai baking market, emphasizing its unique approach of focusing on product innovation, storytelling, and quality to carve out a niche amidst the challenges posed by retail giants like Sam's Club and Hema [3][34][53]. Group 1: Company Background and Strategy - "依茉朵" has grown steadily over six years, opening nine stores without relying on outsourcing, financing, or imitation [3][4]. - The founder, Huang Tao, emphasizes a strategy of "differentiated competition," avoiding direct competition with major retailers by focusing on innovative and classic products [36][34]. - The brand's product structure consists of classic, trending, and innovative items, ensuring a stable product ecosystem [12]. Group 2: Product Innovation and Marketing - The company innovates by enhancing existing products rather than creating entirely new ones, often by adding compelling narratives to boost sales [30][39]. - Marketing strategies include maintaining a strong membership system and leveraging social media platforms like Xiaohongshu and Douyin to engage younger consumers [32][33]. - The brand's successful products, such as the "早安牛乳卷," are named to evoke specific consumption scenarios, enhancing their market appeal [39]. Group 3: Operational Excellence and Management - "依茉朵" prioritizes meticulous management and quality control, implementing detailed SOPs and a centralized monitoring system to ensure product consistency [44]. - The founder has built a professional organizational structure, allowing him to focus on innovation and strategy rather than day-to-day operations [50]. - The company is cautious about expansion, preferring to solidify its presence in Shanghai before exploring new markets, as evidenced by the recent opening of its first store in Fuyang [53][52].

Core Viewpoint - The rise of Ciabatta bread in China reflects significant changes in the baking industry, including the trends of pre-packaged retail, the main food transformation of baked goods, and the health-consciousness of consumers [25][26]. Group 1: Rise of Ciabatta - Ciabatta, originally a traditional Italian bread, has gained popularity in China, transitioning from niche high-end bakeries in cities like Beijing and Shanghai to mainstream consumer markets [5][7]. - Major pre-packaged baking companies, such as Taoli Bread and Man Keton, have recently launched Ciabatta products, indicating its entry into a larger market and potential to become a leading industry item [5][11]. - The health-oriented attributes of Ciabatta, such as high water content and simple ingredients, have made it appealing to health-conscious consumers, particularly those focused on fitness and low-sugar diets [7][19]. Group 2: Retail Transformation - The trend of retailing baked goods is reshaping the baking industry, with offline dining and packaged foods influencing each other [12][13]. - Pre-packaged products like bagels have successfully transitioned from in-store to retail, breaking the limitations of "freshly baked" sales [13][15]. - New retail platforms, including Sam's Club and Hema, are leveraging their cold chain and delivery networks to promote baked goods, which serve as key products for attracting customers [16][17]. Group 3: Main Food Transformation - Baked goods are increasingly being integrated into main meal scenarios, moving beyond traditional roles as breakfast or snack items [18][20]. - Ciabatta and bagels are becoming popular as meal substitutes, aligning with modern consumer preferences for convenience and health [19][20]. - The trend of main food transformation in baked goods aligns with similar developments in markets like Japan and the U.S., where bread has become a staple food [21]. Group 4: Health and Taste - The baking industry is now focused on creating products that balance health and taste, with consumers demanding both attributes [22][24]. - Local innovations in Ciabatta recipes, such as incorporating local ingredients, have contributed to its success in the Chinese market [24]. - The evolution of Ciabatta's formulation in China, including increased water content and olive oil, reflects a shift towards meeting local consumer preferences [24].

本食谱选自《面包大全 》 巧克力面包 材料： 甜面团180克 墨西哥酱适量 巧克力豆适量 制作过程: 1. 将发酵完成的面团分割成60克/个，分 别滚圆，松弛20分钟。 2. 将巧克力豆包入面团。 馅料： 巧克力豆90克 表面装饰： 4. 发酵好后，表面挤上墨西哥酱。 5. 再撒上巧克力豆。 3. 放 入 纸 托 中 ， 以 温 度 30 ℃ 、 湿 度 75%，发酵50分钟。 6. 放 入 烤 箱 ， 以 上 火 200 ℃ 、 下 火 180℃，烘烤13分钟即成。 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 月度好文： 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 ...

Core Viewpoint - The article discusses the preparation of English muffins, detailing the ingredients and the step-by-step process for making them. Ingredients Summary - High-gluten flour: 500 grams - Sugar: 35 grams - Salt: 10 grams - Dry yeast: 5 grams - Water: 320 grams - Corn flour: 10 grams - Butter: 20 grams - Surface decoration: Corn flour as needed [2] Preparation Process Summary - Mix all ingredients until the dough reaches a smooth and elastic consistency [4] - Allow the dough to ferment at room temperature (30°C) for 50 minutes [5] - Divide the dough into 60 grams per piece [9] - Shape each piece into a round ball [10] - Place the dough into molds [16] - Ferment again at 30°C and 75% humidity for 40 minutes, then cover with a baking tray [17] - Bake in the oven at 210°C (top) and 200°C (bottom) for 15 minutes [18][21]

Core Insights - The baking industry is transitioning from a supporting role to a primary growth driver across various sectors, including tea, coffee, hot pot, and supermarkets, due to its strong synergy, high profit margins, and rapid response to trends [1][9]. Group 1: Baking Integration in Tea and Coffee - The "main category + baking" model is emerging, with tea brands increasing the sales proportion of baked goods from 5% to 15% in 2023, projected to exceed 30% market penetration [3]. - Major tea brands like Nayuki and others are actively pursuing baking strategies, with Nayuki aiming for equal emphasis on baking and tea by 2025 [3]. - Coffee brands are also adopting the "coffee + baking" model, with Starbucks and Luckin Coffee expanding their baking product lines significantly [4]. Group 2: Hot Pot and Supermarket Integration - Hot pot brands are entering the baking space, with Haidilao launching a bakery brand that incorporates hot pot elements into baked goods [4]. - Supermarkets are increasingly adopting the "supermarket + baking" model, with major chains like Sam's Club and Walmart focusing on high-cost performance strategies to capture market share [5]. - By 2024, offline supermarkets are expected to account for 37.7% of the baking product consumption channels, creating a balanced market structure with specialty stores and e-commerce [6]. Group 3: Consumer Demand and Market Trends - The rise of baking as a primary growth engine is driven by upgraded consumer demand and improved supply chain efficiency, making it a significant contributor to various industries [7]. - Young consumers are the main drivers of baking consumption, with nearly 90% of purchases coming from the middle-aged and young demographic [7]. - Brands are leveraging the "main category + baking" model to maximize commercial value, enhancing customer spending through combined offerings [7]. Group 4: Operational and Supply Chain Innovations - Supermarkets are utilizing large-scale supply chain management and standardized production to enhance efficiency and product quality in the baking sector [8]. - Leading brands are breaking down category barriers to create integrated membership systems that enhance user engagement and value extraction [8]. - The ability of baking to serve as a "second growth curve" for various industries is attributed to its strong synergy with existing businesses and high profit potential [9].

Core Insights - The article emphasizes the importance of staying updated with the latest trends and developments in the baking industry, including supplier product information, service provider movements, educational training, industry events, and competitions [2] Equipment - Jin Cheng Refrigeration's high-end customized series includes a refrigerated tea cabinet with a transparency of 92.7% and intelligent temperature control to inhibit oxidation and microbial growth [7] - Hanbei Technology's BRESSO European-style oven features rapid heating and energy-saving capabilities, with a lifespan extension of 35% due to its durable design [11] - San Neng's Mid-Autumn Festival baking tray is designed for easy product release and cleaning, enhancing efficiency [14] - Honeywell's CM500 commercial automatic coffee machine boasts a large capacity and a 10.1-inch color touchscreen [15] - Anqi Baking's DIOSNA liquid leavening agent machine supports flexible configuration and continuous operation for high-quality bread production [18] - Heng Lian's commercial dough divider can divide dough into 36 pieces at once, enhancing efficiency [20] - Bermington's energy-saving electric layer oven features stainless steel construction for better heat retention and uniform baking [22] - Max Bake's MBFG series fully automatic mixing machines cater to different batch sizes [24] - Yindu's Q series engineering refrigerators offer customizable options for various business needs [26] Raw Materials - Cargill's Star Beijia® Danish cream is noted for its natural flavor and high efficiency in production [27] - The Mid-baked egg tart features a rich durian filling and a quick preparation time of 30 minutes [28] - Ston’s clean-label frozen dough improver enhances the stability of frozen dough [30] - You Shen's fresh milk sauce is free from additives, ensuring a clean ingredient profile [34] - DGF's caramel sauce enhances the flavor of traditional mooncakes [36] - Qiao Bei's orange peel meat strips blur the lines between baking and snacks [37] Service Provider Dynamics - Youzan's smart shopping guide system has been upgraded for efficiency in customer service [87] - Ruibin Cloud has launched a new ABC product analysis table to help brands optimize resource allocation [89] Education and Training - Wang Sen Education offers a 24-day cake and dessert intensive course [92] - Blue Ribbon has introduced a 4-day coffee course focusing on practical skills [99] - Shanghai Modern Food Vocational Skills Training Center is actively enrolling for advanced Western pastry chef training [104] Industry Events/Activities - The third Asian Youth Baking Competition showcases young talents from various regions [108] - The "Jincheng Cup" third National Specialty Chinese Pastry Team Competition is currently open for registration [110] - The 2025 China Frozen Bakery Food Marketing Conference focused on industry growth and challenges [112] - The German Industrial Baking Localization and Nutrition Fortification Summit is set to enhance cooperation between Chinese and German baking industries [119] - The collaboration between Wang Sen Group, San Neng, and Xin Mai for a global tour in ASEAN aims to expand international cooperation in baking [125]