Core Viewpoint - The article discusses the rising trend of "medicinal food" bread among young consumers, highlighting how traditional Chinese medicine brands are modernizing their offerings to appeal to a younger audience [4][5][25]. Group 1: Market Trends - By 2025, traditional Chinese medicine institutions and century-old pharmacies are expected to officially enter the market with medicinal food bread, creating a buzz on social media [4]. - The trend of "medicinal food" is not new; it gained traction in 2023 with independent bakeries experimenting with herbal ingredients [7]. - The entry of established medical institutions has increased consumer trust in these products, shifting perceptions about health supplements being primarily for the elderly [7][12]. Group 2: Consumer Behavior - Young consumers are more interested in the emotional value of these products rather than their actual health benefits [13][21]. - The concept of "medicinal food" resonates with young people as a lifestyle choice, providing a sense of self-care in a fast-paced environment [16][21]. - The presence of familiar herbal ingredients on packaging serves as a psychological affirmation of their health-conscious choices [20][23]. Group 3: Brand Strategy - The popularity of "medicinal food bread" represents an attempt by traditional brands to modernize their image and connect with younger consumers [25][29]. - Brands are encouraged to communicate their stories and health philosophies through these products, rather than making direct health claims [29][30]. - The challenge for brands lies in balancing the medicinal aspects with the sensory enjoyment of food, avoiding overly complex or unappealing flavors [32][35]. Group 4: Cultural Significance - The trend reflects a broader cultural shift where "health" is no longer seen as a burdensome obligation but as a relaxed and comforting lifestyle choice [40][41]. - "Medicinal food bread" serves as a modern interpretation of traditional Eastern wellness practices, integrating them into daily life [38].

本干货摘选自 《烘焙门店热销面包与蛋糕》 再接着继续搅拌,面团会失去弹力,呈现湿润的表面,并且非常 的粘。拉展开面团时面团完全没有抵抗力,薄且流动般地向下 摊流。因而被称为过度搅拌阶段。但用较好的面粉制作吐司类 面包时, 略微的过度搅拌, 可以在后期利用较长时间的中间发酵 来弥补。过度搅拌阶段的初期面团,能烘烤出内部颜色偏白目气 泡孔洞细小的面包。 这个阶段的面团会出现暗沉,完全失去弹力,明显地粘着。这个不 单单是搅拌造成的除了物理的损伤之外, 酵素的破坏也很大。这 个阶段已经无法进行面团的扩展了。 何为最适度的搅拌 既然有最适度的搅拌状态,那么也会有搅拌不足和搅拌过度的 状态。 若是把最适度的搅拌状态想成绝对状态那就是非常严重的错误 了,它因成品、制作方法而有所不同能烘焙出最美味、优质的面 包的搅拌状态就是最适度的搅拌。所谓最优质不仅是指气泡, 气孔均匀、若是能借由讨度搅拌可以显示这个特点 对面包而言 那就是最适度的阶段了吗?无论如何, 没有试着操和、烘烤面包 是没办法真实理解这个过程的, 但在某个程度上, 可以通过想象 来思考面包成品、制作方法、原料, 特别是面粉性质等。 最适度的搅拌如前所述,面包会因类 ...

Core Viewpoint - The article discusses the rising trend of baked goods in supermarkets, highlighting their increasing sales and popularity as a response to the challenges faced by traditional fresh food categories [3][10][19]. Group 1: Sales Performance of Baked Goods - Sam's Club's Swiss roll became a phenomenon, contributing 8%-10% to monthly sales in some stores, with annual sales exceeding 1 billion yuan [6]. - Hema's strawberry box sales approached 200 million yuan during the recent sales season, with four baked goods surpassing 100 million yuan in sales since 2020 [6][10]. - The "big mooncake" from Pang Donglai reportedly exceeded 200 million yuan in annual sales [7]. Group 2: Shift in Supermarket Strategy - Supermarkets are shifting focus from fresh produce to baked goods due to the inability to differentiate in the fresh food market, which has been impacted by e-commerce and community group buying [9][10]. - Dazhonghua's new brands "Runfa Workshop" and "Good Wheat" emphasize fresh and healthy baked goods, with products like potato bread selling out on launch day [11][13]. - The bakery segment has significantly boosted sales for stores like Yonghui, with some locations seeing over 520% year-on-year growth in bakery sales after adjustments [13]. Group 3: Competitive Pricing and Quality - Supermarket baked goods are gaining popularity due to their high cost-performance ratio, with prices significantly lower than specialty bakeries [19][21]. - For example, Sam's cranberry bagels are priced at 23.8 yuan for seven, while Costco's cinnamon raisin bagels are 19.5 yuan for six [19]. - Supermarkets maintain quality by using premium ingredients, such as 100% animal cream and imported New Zealand milk powder, while also employing longer fermentation processes for better flavor [23][24]. Group 4: Marketing and Consumer Engagement - Supermarkets leverage social media platforms like Xiaohongshu to promote new products and engage consumers, creating a buzz around popular items [27][31]. - Special promotions and limited-time offers during holidays further drive consumer interest and foot traffic to stores [29][30]. - The combination of competitive pricing, quality ingredients, and effective marketing strategies has positioned supermarket baked goods as attractive options for consumers [24][27]. Group 5: Industry Trends and Future Outlook - The traditional bakery sector is facing challenges, with notable brands like Christine and Huan Niu Cake House shutting down due to financial difficulties [15][17]. - The market share of traditional bakeries is declining as supermarkets capture a larger portion of the baked goods market, with offline supermarkets accounting for 37.7% of the main consumption channels in 2024 [17]. - The competition in the baking sector is expected to intensify, with supermarkets increasingly focusing on product innovation and consumer trends to differentiate themselves [41].

小皇椰 本食谱摘选自 《亚洲咖啡西点》 椰子奶油 白巧克力-90 吉利丁片-5 吉利丁片-5 淡奶油 A-170 淡奶油 B-170 椰丝-90 制作步骤 准备:将吉利丁片用 25 克冷水浸泡变软。 1.将淡奶油 A 加热煮开, 离火, 加入泡软的吉利丁片, 拌匀。 2.冲入白巧克力中,用余温使其化开,用手持料理棒进行均质。 3.加入淡奶油 B, 用手持料理棒进行均质。 4.加入椰子果蓉, 均质均匀。 5.最后加入椰丝,拌匀。 椰子夹心 新鲜椰子汁-180 NH 果胶-0.6 椰子酒-10 制作步骤 3.放入冰箱中,冷冻一夜。冻硬后取出,将平口处切平。 1.将细砂糖和 NH 果胶混合, 拌匀。 2.将椰子汁煮至温热, 加入"步骤 1", 快速拌匀, 煮开。 3.加入新鲜椰肉和椰子酒,拌匀,注入模具中,冷冻成型。 淋面 黑巧克力-150 - 可可脂-150 制作步骤 1.将所有原料混合, 隔水化开, 拌匀。 组装 1.在模具内注入椰子奶油至八分满,用抹刀带起至铺满整个内壁。 2.在中心位置放入冷冻成型的椰子夹心,椰子夹心表面与模具口平行。 4.将甜品倒扣,淋上淋面,室温结晶凝固。 5.待表面凝固后,用钢丝刷将表 ...

Core Viewpoint - The article emphasizes the importance of sharing timely updates and insights within the baking industry, including supplier product information, service provider trends, educational training dynamics, industry events, and competition progress to facilitate better understanding and development of the sector [1][2]. Equipment - Key baking equipment includes: - Jin Cheng Refrigeration's cold bread display cabinet for fresh sales [10] - Han Bei's MASTER commercial oven designed for professional use [14] - San Neng's SN9108-4 football mold for efficient production of baked goods [17] - Ai Ze Sen's Wolverine 3088 integrated tea and coffee machine for precise grinding and brewing [20] - Xin Mai's shaping machine for dough [23] - Chen Pin's Mexican pastry skin production line with automated output [24] - Heng Lian's gas oven featuring advanced safety and efficiency [27] - Guangdong Yuan Bei's push cart fermentation box with precise temperature and humidity control [29] - Fuya's new fermentation system capable of processing up to 3000 kg per hour [32]. Raw Materials - Notable raw materials in the baking industry include: - Cargill's Baifu® butter, known for its rich flavor and quality [34] - Komei's red bean paste made using sake fermentation [36] - Nestlé's milk cheese cream for a light and sweet topping [38] - Ston’s bread improver for enhancing dough properties [42] - South Shun's barley bread premix with high fiber content [46] - Yantai Taihua's Japanese bread flour with excellent elasticity [50]. Service Provider Dynamics - Recent developments include: - New Zealand's Prime Minister's visit to China, promoting baking culture exchange [95] - Rui Ben Yun's product feature updates enhancing order management and customer engagement [97]. Education and Training - Upcoming educational opportunities include: - Le Cordon Bleu's short courses in July focusing on summer culinary experiences [99] - Wang Sen Education's new semester enrollment for various culinary programs [106]. - A baking training camp for competitions to enhance skills and knowledge [103]. Industry Events/Activities - Significant upcoming events include: - The 2025 Chengdu Hotel and Catering Exhibition scheduled for July 24-26, showcasing over 1500 exhibitors [115]. - The successful completion of the first Guangdong Youth Baking Skills Competition [117]. - The launch of the "Love True Cup" inaugural Chinese Baking Master Entrepreneur Competition aimed at fostering innovation in the industry [119].

Group 1: Competition Background - The "Aizhen Cup" inaugural Chinese Baking Entrepreneur Competition aims to discover new industry talents and promote innovation in the Chinese baking sector, themed "My Baking, My City" [1] - The competition provides a platform for aspiring bakers to showcase their creativity and skills, with support from investment institutions and industry experts [1] - The event is guided by the China Bakery and Confectionery Industry Association and organized by Beijing Bakery Exhibition Service Co., Ltd., with various sponsors and partners involved [1] Group 2: Competition Highlights - Winners will receive brand entrepreneurship funds, supply chain support, and certification from authoritative bodies to enhance brand credibility [3] - Participants will have opportunities for direct communication with well-known chain brands and attract interest from top investment institutions [3] - The competition includes media exposure with support from platforms like Xiaohongshu, Douyin, and Video Number, reaching millions of users [3] Group 3: Participation Criteria - Participants must have at least one store or brand, with social media traffic exceeding 5,000 and overall followers above 10,000, along with a minimum rating of 4.0 on review platforms [5] - The competition is open to both home bakers and established businesses with unique baking concepts and entrepreneurial passion [5] Group 4: Competition Schedule - The online preliminary registration phase runs from now until August 15, 2025, followed by the evaluation phase from August 16 to September 15, 2025 [6][7] Group 5: Submission Requirements - Contestants must create a baking product that includes at least one cake, reflecting regional cultural characteristics [8] - Participants are required to submit a video detailing their brand story, including the brand's origin, innovative use of local ingredients, and marketing achievements [8] - Evaluation will be based on multiple criteria, including votes, shares, social media engagement, and assessments from experts [8] Group 6: Special Benefits - Contestants can access high-quality ingredients from leading suppliers like Weiyi and Nanshun, enhancing the flavor and theme of their creations [12] - Free samples of cream and barley flour are available for participants [12] Group 7: Final Awards - Brands that reach the finals will receive the "Annual Spark Master Brand" award, along with various prizes and support for product promotion and entrepreneurship [10]

Core Insights - The article provides a comprehensive overview of the latest trends and new product launches in the baking industry, highlighting innovative flavors and unique offerings from various brands [1][2]. Product Launches - A variety of new products have been introduced, including: - **Layered Cakes**: Matcha and double berry flavor, and grapefruit flavor from HPC Bakery [3]. - **Specialty Breads**: Low-temperature, low-sugar rice fermented toast from Hema [14], and rose cranberry toast from Aida [16]. - **Seasonal Cakes**: Summer limited cakes featuring pineapple and mango from Rosenina [26]. - **Unique Pastries**: Ice cream croissant rolls from KenGee [34] and cheese milk horns from Lai'ao [45]. Collaborations and Promotions - Notable collaborations include: - **Luckin Coffee**: Launching a series of products in partnership with "Chang'an's Lychee," featuring lychee-infused drinks [119]. - **Heytea**: Introducing seasonal flavors with a focus on local ingredients [120]. - **Ningji**: Collaborating with "Junji Ito's Selected Works" to launch summer drinks [121]. Market Expansion - Companies are expanding their market presence: - **DQ**: Plans to open 800 new stores over the next three years, including various types of outlets [127]. - **Luckin Coffee**: Testing operations in the U.S. with a menu featuring 44 items priced between approximately 24.74 to 57 yuan [125]. - **Guming**: Achieved nationwide coverage with over 7,600 stores offering freshly brewed coffee [128]. Industry Trends - The baking industry is seeing a rise in health-conscious products, such as: - **Natural Ingredients**: Use of natural yeast and low-sugar options in bagels from Duck Shop [66]. - **Innovative Flavors**: Unique combinations like rose and lychee in bread from Haohao [91] and fruit-infused pastries from various brands [5][6]. Consumer Preferences - There is a growing demand for refreshing and light summer treats, as seen in the introduction of fruit-based cakes and pastries that cater to seasonal tastes [20][26][49].

Core Viewpoint - The article highlights the entrepreneurial journey of a community bakery named "Bread Commune" in Qingdao, focusing on its unique offerings and the founder's innovative approach to baking and customer engagement [2][4][48]. Group 1: Entrepreneurial Journey - The founder, Xiao He, transitioned from a corporate trade job to baking due to a personal need for authentic French bread, which was unavailable in her area [6][8]. - Initially lacking baking knowledge, Xiao He learned through online resources and formal training, demonstrating resilience and a willingness to adapt [11][12]. - The bakery was established to fill a market gap for healthier, savory breads, contrasting with the prevalent sweet options in the region [12][13]. Group 2: Product Offerings and Market Strategy - "Bread Commune" offers nearly 100 SKUs daily, including over 60 types of bread and 30 types of pastries, with the signature product being the ciabatta [25][27][30]. - The bakery emphasizes seasonal innovation and customer co-creation in product development, fostering a community-oriented atmosphere [36][40]. - Pricing strategy focuses on affordability, aiming to provide high value to customers, especially during economic downturns [42]. Group 3: Brand Growth and Customer Engagement - The bakery has gained a loyal customer base through word-of-mouth, with customers traveling long distances to purchase products [45][46]. - Transparency in the baking process and the use of high-quality ingredients, such as imported French flour, enhance customer trust and satisfaction [22][42]. - The founder's vision is to create a sustainable community bakery that prioritizes quality and customer relationships over rapid expansion [48][50].

Core Viewpoint - The article discusses the importance of spraying water on dough before baking, highlighting its effects on the texture and appearance of different types of bread, specifically sweet and hard bread [1][3][45]. Group 1: Effects of Water Spraying - Spraying water on dough helps to expand the crust during baking, resulting in a crispier texture [3][8]. - The method of injecting steam into the oven originated from French bread baking techniques in the mid-19th century [5][6]. - The optimal temperature for baking bread is typically above 204 degrees Celsius, where steam injection allows the bread to expand before the crust hardens [8]. Group 2: Experimental Comparisons - An experiment was conducted comparing sweet and hard bread with varying amounts of water spray (0, 3, and 10 sprays) [10][28]. - For sweet bread, the best results were observed with 3 sprays, which provided a good balance of moisture and texture [26][27]. - For hard bread, 3 sprays also yielded the best appearance and texture, while excessive moisture led to a denser and harder product [43][44]. Group 3: Observations on Appearance and Texture - Sweet bread with no spray had a less appealing shape and texture, while 3 sprays resulted in a shiny surface and good internal structure [20][21][24]. - Hard bread without spray showed cracks and uneven baking, while 3 sprays produced a well-shaped loaf with good internal organization [36][37][40]. - The texture of sweet bread improved with moisture, while hard bread became lighter and airier with the right amount of spray [44].

Group 1 - The core viewpoint of the articles highlights the competitive advantage of supermarkets in the bakery product sector, emphasizing their supply chain efficiency and product quality over traditional bakery chains [1][3][11] - Sam's Club's Swiss roll has become a representative product, achieving annual sales of 1 billion yuan, with some stores reporting that it accounts for about 10% of total store revenue [1] - Hema's bakery products contribute approximately 30% to daily store revenue, with daily sales exceeding 400,000 yuan during new store openings [2] Group 2 - Supermarkets are increasingly adept at producing bakery items, with a focus on cakes, leveraging their strong supply chain capabilities to source high-quality ingredients like flour and eggs [5][7] - The supply chain's strength allows supermarkets to offer competitive pricing and quality for seasonal products like strawberries and durians, enhancing their product offerings [6][10] - The larger store size of supermarkets facilitates higher customer traffic and sales volume, with 60% of bakery product buyers also purchasing other items [9][10]