Core Viewpoint - The article emphasizes that successful products are the result of long-term commitment rather than luck, highlighting the importance of quality ingredients and transparency in the baking industry [1][4]. Group 1: Product Innovation - Hema's new "安心真蛋奶花边蛋挞" (Assured True Egg and Milk Tart) has gained popularity by focusing on product quality rather than visual appeal, addressing the core question of where product strength begins [4]. - The introduction of the "9.9元四粒" (9.9 yuan for four) egg tarts by Hema ignited the market, with egg tarts accounting for 35% of the search volume in the baking category, making it the top product for attracting customers [8][10]. - The industry faces an innovation dilemma, with many retailers following the trend of "9.9元四粒," leading to a saturated market with little differentiation in product quality [10][12]. Group 2: Consumer Preferences - Consumers are increasingly frustrated with superficial innovations that do not enhance their experience, as seen in the backlash against overpriced egg tarts that offer no real upgrade in quality [12][14]. - A significant 74% of consumers prioritize ingredient quality in their baking purchases, with younger generations and health-conscious groups placing a premium on safe and healthy options over low prices [16][18]. Group 3: Quality and Transparency - Hema's egg tart stands out due to its commitment to transparency, showcasing its ingredient list and achieving the industry's first A++ level clean label certification, indicating no chemical additives and clear sourcing of key ingredients [22][26]. - The tart contains 85% egg and milk, significantly higher than typical products, which often use cheaper substitutes, thus providing a richer flavor and a sense of safety for consumers [29][30]. Group 4: Production Innovation - Hema has developed a revolutionary integrated production process that balances taste, freshness, and efficiency, allowing for a significant increase in production efficiency by 3-4 times while maintaining high quality [33][35]. - This approach reflects a strategic shift in the baking industry, moving away from superficial trends to focus on core ingredients and innovative processes that genuinely enhance product quality [36][40]. Group 5: Market Trends - The baking industry is undergoing structural changes, with consumers shifting from "aesthetic consumption" and "low-price consumption" to "quality consumption" and "health consumption," with 46.4% of consumers prioritizing food freshness [42][43]. - Hema's focus on clean recipes, high-quality materials, and simplicity aligns with the inevitable direction of consumer upgrades and serves as a solid foundation for building trust and reputation [43].

Core Viewpoint - Welle Taste is a well-known baking brand in the Greater Bay Area, established in 2009, focusing on high-quality ingredients and craftsmanship to create baked goods, with 20 stores in Zhuhai [2] Group 1: Company Overview - Welle Taste has been a household name in Zhuhai and Macau for 15 years, emphasizing the use of natural and high-quality ingredients [2] - The company aims to convey warmth and beauty through baking, enriching the city of Zhuhai with love and emotion [2] Group 2: Job Openings - The company is offering free recruitment information for baking professionals and welcomes businesses with hiring needs [1] - Available positions include: - Baker - Pastry Chef - Baking/R&D Supervisor/Manager [1] Group 3: Job Requirements - **Baker**: Must be familiar with the entire process of bread making, including dough preparation, shaping, and baking [3] - **Pastry Chef**: Should have knowledge of pastry ingredients and techniques, and be able to operate baking equipment independently [6] - **Baking Supervisor/Manager**: Responsible for managing the production team and ensuring product quality [8] - **Product R&D Supervisor/Manager**: Tasked with product development and team management, focusing on market research and innovation [10] Group 4: Salary Information - Salary for Baker and Pastry Chef positions ranges from 3500 to 7000 [6][8] - Salary for Baking Supervisor/Manager ranges from 7000 to 10000+ [10] - Salary for Product R&D Supervisor/Manager ranges from 8000 to 10000+ [10] Group 5: Employee Benefits - The company offers social insurance, holiday benefits, employee care, opportunities for external learning, and a development fund [13]

Core Insights - The China International Import Expo (CIIE) has become increasingly important for foreign companies in shaping their development strategies in the Chinese market [1][2][3] - CIIE serves as a platform for multinational food companies to synchronize their growth with the Chinese market, facilitating innovation and cultural exchange [1] - Companies like Savencia and Cargill view CIIE as a valuable opportunity to showcase innovative products and solutions, aiming for sustainable development in the food industry [1] - Shiseido emphasizes CIIE as a strategic platform for integrating its business operations in China and enhancing brand recognition among consumers [2] - Standard Chartered highlights CIIE's role in connecting international capital with Chinese companies, fostering global asset allocation [2] - SGS has utilized CIIE to launch innovative services that have quickly gained market recognition, reinforcing its commitment to international trade and technology collaboration [3] - PwC plans to leverage its global network and local insights to support Chinese enterprises in expanding internationally through CIIE [3] Summary by Company - **Savencia**: Anticipates showcasing innovative products at CIIE, focusing on natural and healthy dietary concepts to grow alongside the Chinese market [1] - **Cargill**: Views CIIE as a crucial platform for deepening connections with the Chinese market and promoting sustainable practices in the food industry [1] - **MUJI**: Reports a 12-month consecutive sales growth in China, with 422 stores as of August, and sees CIIE as a catalyst for global resource integration [1] - **Shiseido**: Utilizes CIIE to enhance its business integration in China and boost brand awareness among local and international consumers [2] - **Standard Chartered**: Participates in CIIE to showcase its business strategy and foster partnerships, benefiting from eight years of involvement [2] - **SGS**: Highlights successful launches of innovative services at CIIE, establishing benchmarks in green consumption and digital carbon management [3] - **PwC**: Plans to continue its participation in CIIE to transform professional capabilities into actionable solutions for Chinese enterprises [3]

Core Insights - The trend of high-priced bakery products, particularly from foreign brands, is becoming a new label for the market, with items like croissants priced at 39 yuan and European-style bread at 76 yuan attracting significant consumer interest [1][3]. Pricing and Consumer Behavior - Mid to high-end bakery brands are focusing on concepts of quality, health, and social experience, leading to a general increase in product prices due to rising costs of ingredients, labor, and rent, along with brand premiums and marketing strategies [3][15]. - Consumers express surprise at the high prices, with some noting that a single piece of bread can cost as much as a meal, indicating a shift in spending habits [5][6]. - Despite some complaints about the prices, many young consumers are willing to queue for these high-priced items, demonstrating a strong demand for trendy bakery products [6][8]. Market Dynamics - The popularity of foreign bakery brands in Xiamen is evident, with many offering unique products that are priced higher than traditional bakeries [13]. - The increase in prices is attributed to significant rises in the costs of baking ingredients such as sugar, flour, butter, and chocolate, as well as the labor-intensive "handmade" production methods and high rental costs [16]. - Young consumers are motivated to purchase these high-priced items for the perceived quality and social recognition gained from sharing their experiences on social media [16]. Marketing Strategies - Some brands employ marketing tactics like scarcity marketing and brand positioning to create a high-end image, targeting specific consumer demographics [16]. - However, sustainable business practices require a balance between effective marketing and maintaining product quality and value for money to retain customers [16].

Core Insights - Mondelez International reported mixed Q3 results amid record cocoa costs, with revenues of $9.744 billion, a year-on-year increase of 5.9%, and organic growth of 3.4%. However, net profit fell by 12.9% to $743 million, and gross margin declined by 10.1 percentage points to 30.4% due to high cocoa costs and increased transportation expenses [2] - The company lowered its full-year earnings forecast, now expecting organic revenue growth of about 4%, down from the previous target of 5%, with adjusted earnings per share projected to decline by 15% year-on-year [2] Revenue and Profitability - In the European market, Mondelez implemented a price increase of approximately 30% on chocolate products to counter cocoa cost pressures, but faced a 7.5% decline in sales volume due to competitors and retailers not matching the price increases [2] - In the U.S. market, the company shifted from discount promotions to high-value events and brand collaborations, but sales volume still decreased by 4% year-on-year [2] - Emerging markets also saw a decline in sales volume of 4.7% in Q3 [2] Cost Management and Future Outlook - Mondelez is relying on price increases to maintain performance and profitability amid cost pressures, but this strategy may weaken brand competitiveness if overused [3] - The CFO indicated that cocoa costs have peaked and are expected to improve next year, with anticipated sales rebounds in Europe and positive impacts from price reductions in the U.S. market [3] - Emerging markets, particularly Mexico, China, India, and Brazil, are expected to show strong revenue growth [3] Business Highlights - The baking segment emerged as a bright spot for Mondelez in Q3, with the recently acquired Chinese frozen baking company contributing $288 million in net revenue for the first three quarters, including $87 million in Q3 alone [3] - Mondelez views the baking category as a significant growth area due to its blurred boundaries with cookies and low market concentration, leading to strategic acquisitions and brand extensions [4] Market Potential - The global cake and pastry market is valued at $97 billion, with a high single-digit compound annual growth rate, making it one of the fastest-growing packaged snack categories [5] - As consumer preferences evolve, the baking industry is entering a rapid expansion phase, and Mondelez is well-positioned to capitalize on this trend due to its strong brand presence and loyal customer base [5]

Core Viewpoint - The article discusses the evolving trends in the Chinese afternoon tea dessert market, highlighting the rise of scones and dacquoise as popular choices among young consumers, showcasing their unique appeal and market strategies. Group 1: Scones - Scones have gained popularity through a successful "localization reversal," transforming from a mere accompaniment in high-end hotel afternoon teas to a beloved dessert due to innovations in texture and flavor [6][41]. - The Shanghai brand "Carter Scone" played a pivotal role in this transformation by adjusting the cream and butter ratios, creating a new style of scone that resonates with Chinese consumers' preference for a flaky texture [7][41]. - Scones are now seen as versatile afternoon tea options, pairing well with various beverages and fitting seamlessly into Chinese tea-drinking habits, thus proving the success of their "Chinese adaptation" [47][60]. Group 2: Dacquoise - Dacquoise, a classic French dessert, has recently gained traction in China, particularly since 2022, due to its appealing aesthetics and lower sugar content, making it suitable for modern tastes [9][49]. - The dessert's success is attributed to its visual appeal, light sweetness, and diverse flavor possibilities, which have evolved from traditional French recipes to more localized versions [51][53]. - Dacquoise has emerged as a "main character" in the dessert scene, leveraging social media for marketing and appealing to gifting occasions, thus establishing itself as a popular choice for various social settings [56][60]. Group 3: Market Trends - The popularity of scones and dacquoise reflects a shift in consumer preferences towards "experiential consumption," where the focus is on the overall experience rather than just the taste [11][14]. - Major restaurant brands are exploring the baking segment, indicating a growing trend in the market where baked goods are integrated into their offerings [13]. - The competition between scones and dacquoise highlights the importance of understanding local taste preferences and adapting products accordingly to succeed in the rapidly growing Chinese baking market [14][62]. Group 4: Insights and Strategies - The article emphasizes that the success of these desserts is not merely due to their cultural origins but rather their ability to resonate with local taste preferences and provide a "good reason to eat" [62][64]. - Both scones and dacquoise have successfully created social and emotional value beyond just being food items, positioning themselves as "social currency" in various contexts [65][67]. - The adaptability of both desserts allows for continuous innovation and the potential for seasonal variations, making them sustainable products in the evolving market landscape [68][70].

Summary of Key Points Core Viewpoint - The recent wave of store closures has predominantly affected the restaurant sector, with a total of 17 closures, accounting for 51.51% of the total closures reported. This trend highlights the challenges faced by various brands in adapting to changing consumer demands and operational strategies [2]. Group 1: Restaurant Sector - The restaurant category saw the highest number of closures, totaling 10, which includes well-known chains such as KFC, Burger King, and Haidilao [2]. - Burger King has experienced a significant reduction in its store count in China, dropping from 1,474 stores at the end of 2024 to 1,367 by mid-2025, marking a net decrease of 107 stores within six months [3]. - The KFC restaurant in Nanjing, which opened in 1996, has closed after 29 years of operation, indicating a shift in consumer preferences and market dynamics [4]. Group 2: Bakery and Coffee Shops - In the bakery segment, 85°C closed its last store in Beijing, which had been operational for 14 years, while other closures included stores from brands like Sanwen Yibei and Wushi Special Bun [5]. - Starbucks closed its first store in Taiyuan, which had been in operation for over 10 years, attributed to decreased foot traffic and changing consumer behavior in the area [5]. Group 3: Supermarkets and Malls - Four supermarkets, including Yonghui and Daitonghua, announced closures, with Yonghui's store in Hefei marking the 11th closure for the brand in the area [6]. - Two malls, including the Yinzuo Mall in Qingzhou, closed due to lease expirations, reflecting the ongoing challenges faced by physical retail spaces in adapting to market changes [6]. Group 4: Other Industries - Other sectors, including sports, education, apparel, and bookstores, collectively closed 10 stores, indicating a balanced distribution of closures across various industries without a single sector dominating the trend [6].

Core Insights - Shanghai is the leading city in China's baking industry, with over 8,000 baking stores, accounting for a significant portion of the 338,000 nationwide [1][4] - The city's baking culture has evolved through distinct phases, each reflecting changes in consumer preferences and market dynamics [6][8] Group 1: Historical Development of Baking in Shanghai - The baking industry in Shanghai can be divided into four key phases, each marked by unique characteristics and consumer trends [8][10] - The first phase (1990s) saw the emergence of local brands and a mix of traditional and modern baking styles, with brands like 凯司令 and local shops gaining popularity [8][10] - The second phase (late 1990s to early 2000s) marked the entry of foreign and Taiwanese brands, leading to a brand-centric market with chains like 面包新语 and 克莉丝汀 becoming household names [12][14] - The third phase (mid-2000s) introduced boutique bakeries focusing on artisanal products, emphasizing quality ingredients and craftsmanship, with brands like Sunflour and 百丘 leading the way [17][20] - The fourth phase (late 2010s to early 2020s) saw a resurgence of local flavors and innovative concepts, blending traditional Chinese elements with Western baking techniques [22][24] Group 2: Factors Contributing to Shanghai's Dominance - Shanghai's unique consumer base, characterized by a willingness to experiment and a high aesthetic standard, has fostered a vibrant baking culture [32][34] - The city's dense urban structure and strong social media presence facilitate rapid brand visibility and consumer engagement, making it a trendsetter in the baking industry [35][37] - The evolution of baking entrepreneurs, often with international experience, has led to a focus on brand storytelling and lifestyle integration, enhancing product differentiation [38][40] - The discerning nature of Shanghai consumers drives continuous innovation among baking brands, ensuring that they remain at the forefront of market trends [41][46] Group 3: Current Trends and Consumer Behavior - The current baking landscape in Shanghai is marked by a diverse range of offerings, catering to various consumer segments and preferences [27][29] - The rise of health-conscious consumers has led to an emphasis on ingredient transparency, with terms like "French flour" and "natural yeast" becoming essential in brand positioning [48][50] - A shift in aesthetic preferences has emerged, with consumers favoring simplicity and authenticity over ostentation, reflecting a broader cultural trend towards minimalism [51][53] - The concept of baking as a lifestyle and cultural expression has solidified, with products serving as social currency and identity markers among consumers [55][57]

本科普选自《酸面包的细节 》 烘焙面包时，使用一些不常用的面粉（比如粗粒小麦粉）或改变配方中全麦粉的使用比例，会让面包拥 有与基础乡村面包不同的特点，同时又保持后者基本的特点。这些面包的配方和制作方法都是一样的。 粗粒小麦粉面包 粗粒小麦粉是一种硬质小麦 —— 杜兰小麦去除麸皮后制得的，呈金黄色，比普通高筋面粉的蛋白质含 量更高。意大利面特有的金黄色就源自粗粒小麦粉。 在意大利南部，细磨的粗粒小麦粉通常比筛过的白色小麦粉便宜，常被用来制作西西里人的日常面包。 传统上，这种面包是自制的，用天然酵种发酵，并在燃木烤炉里烘焙。它可以趁热吃，或者与新鲜的里 科塔奶酪、甘牛至叶、凤尾鱼和橄榄油一起烤着吃。我们用橄榄油煎一片这种面包，然后将其切成条 状，抹上羊奶里科塔奶酪、鳗鱼酱和来自意大利卡拉布里亚地区的辣椒酱，制作成面包师的独家点心， 配上新鲜无花果和旧金山教会区的蜂蜜一同享用。 粗粒小麦粉的蛋白质含量较高，因此在制作面团的过程中需要更多的水，才能成为与基础乡村面包面团 类似的面团。制作面包时，粗粒小麦粉和普通小麦粉要以 7:3 的比例混合使用。 虽然粗粒小麦粉面包内部呈明显的金黄色，但味道与普通小麦粉面包仅有细微差 ...

烘焙原材料 1、 金城制冷【高端定制｜双面圆弧中岛柜——让商业空间美出圈的「空间艺术品」】 2、 韩焙科技®——BRESSO®120㎡解决方案 3、 三能【9层铝合金双排台车（阳极）】 4、台新食品【行星式搅拌机】 5、福得机械【和面机】 6、MIWE【Roll-in e+】 7、红菱烘焙设备【温湿双控醒发箱】 8、 奥利焙 【零压比例式燃气隧道炉】 1、嘉吉【焙芙®发酵黄油】 2、中焙蛋挞【 圣诞主题花式蛋挞 】 3 、南顺【 金像牌青稞面包预拌粉 】 4、斯顿【 面包保鲜酶（短保抗老化） 】 5、OATLY Inside燕麦松【全球独家原料】 6、 日清 【202Q发酵甜甜圈预拌粉】 7、和润乳品【里考塔升级版乳清奶酪】 8、酪香居【甄选发酵片状黄油】 9、西井【多功能纯脂巧克力酱】 10、法采【冰感薄荷糖浆】 11、喜悦酱JoyfulNut【开心果酱】 12、时尚农场壹号【冷榨椰子油】 13、科谷【起泡性乳化油】 14、安德鲁【100%佛手柑速冻果溶】 15、 原上风物 【 多用途燕麦预拌粉 】 16、特焙尔【蛋糕饼皮预拌粉II代】 17、西亚路乳业【拉斯佳优选马苏里拉奶酪】 18、京日【大黄米馅】 1 ...