本干货摘选自 《法式西点材料学》 一混性酵母 常用酵母类型,是由酵母菌的培养液经过低温干燥等特殊方式 得到的颗粒状物质,其作用类似于生酵母但效果较弱。使用前 需用温水(约 40℃)浸泡,做发酵准备。 即发高活性酵母 常用酵母类型,制作工艺类似于酵母,使用效果高于生酵母,用 量也较小,但是风味不及生酵母。 生(鲜)酵母 较常用酵母类型, 由酵母菌培养液脱水制成, 具备很强的渗透耐 压性,即便是在糖份含量很高的面团中也能有较好的自我保护 功能,维持自身的细胞结构。另外,生(鲜)酵母具有的蔗糖转化 酶活性很高这种酶的活性越高, 分解蔗糖分子的速度就越快。 鲜酵母适合存放的温度是 0℃~4℃冷藏,因为这个温度范围内 酵母只是会通过缓慢的代谢来维持生命是处于休眠状态的。保 质期在 45 天左右。 如果存放的温度低于0℃的话,鲜酵母的水分会开始结冰,酵母 会停止代谢,逐渐死亡,失去活性。而且结冰产生的冰还会将酵 母细胞的细胞壁刺破,使活的酵母也受到损伤。 如果存放温度高于5℃,鲜酵母的开始慢慢活动,再高一点,就 是代谢旺盛,加速酵母老化。酵母死亡后的会成为一个营养丰 富的细菌培养基, 产生很多有害细菌。 一醇母 高糖与无 ...

你有没有觉得，这些年的网红层出不穷，画风越来越难以预测？ 曾经，记忆中的烘焙，是这样子的： 现在的烘焙变成了馅料满溢，不停膨胀，看上去已经要溢出屏幕的样子了。 ▲ 小 红书截图 | 侵删 各种流行元素，让产品的名称变得越来越长，看上去像是一个网红关键词大全…… 网红越来越多，价格也也没得越来越贵，有些网红店铺，还需要消费者排队、等待、限购等各种苛刻的规则。 自上世纪8 0年代起，烘焙业开始在大陆地区崭露头角。以现在的审美眼光来看，这个时期的烘焙食品 堪称"朴素" 。 在大街小巷中，夫妻老婆店比比皆是，两人携手打造出一片小天地，而 蜂蜜蛋糕、小面包 等是当时的美味佳肴。 随着9 0年代的到来，好利来引领了第一批连锁店铺的崛起。 克莉丝汀、可颂坊、味多美等连锁品牌如雨后春笋般在各地开设分店。 然而 ， 店内所售的产品大体相同 ， 无论是吐司、蛋挞、麦芬还是蛋糕卷，都给人一种似曾相识的感觉，还算不上网红。 我们的烘焙怎么了？这种多b u ff叠加的网红烘焙，变得更美味了吗？ 今天，我们就来聊聊网红烘焙的进化史， 看烘焙是如何一步步变成今天的模样？ 让小编第一个想到的网红款，那一定是 徹思叔叔， 我曾经也是排队的一员 ...

近日,中国标准化协会正式发布团体标准《清洁标签产品技术要求》(T/CAS 1082—2025),作为该标 准的第一起草单位,盼盼食品凭借其在清洁标签领域的深耕与创新,再次成为行业焦点。这一成就标志 着盼盼食品不仅在产品开发上走在行业前列,更在推动行业规范和健康发展方面发挥了关键作用。 此次盼盼食品联合国内知名机构和企业,深度参与《清洁标签产品技术要求》标准的编制工作。该标 准明确了食品原料、添加剂使用、加工过程及标签标识等核心要求,填补了国内清洁标签产品领域的 标准空白。盼盼食品不仅贡献了多年积累的实践经验,更通过严格的产品研发与生产管控,为标准制定 提供了关键数据支撑。 产品先行,以实践推动标准制定 作为中国烘焙食品行业的领军企业,盼盼食品积极响应消费者对健康食品的诉求,2024年底,盼盼食品 旗下印尼鲜虾肉片成功通过方圆标志认证(CQM)的清洁标签产品认证,荣获全国首张清洁标签产品认 证证书。该认证以"原料天然、不用或少用食品添加剂、配料简单、避免过度加工等方面"为核心指 标,与盼盼食品长期坚持的"绿色、健康、营养、时尚、方便、放心"的产品理念高度契合。 领航未来,持续推动行业发展 健康中国,从清洁标签开 ...

本干货摘选自 《法式西点材料学》 复合味是以五味为基础, 按照一定的规律配合而成, 比如同味强 化、味掩盖、味干涉、味派生等。 同味强化可简单解释为一种主味与一种辅味按照一定的比例混 合,效果会比单一主味产生的更具影响力。曾有实验证明,在 100mL的水中加入15q的糖,再加入17mg的盐,会让人感到甜味 更加明显。 酸味是一种化学味感,其强度高低可用化学中的pH值来简单表 述。 苦味是人体味觉中较为敏感的一种,单纯的苦味会给人带来不 愉快的感觉,但是与其他基本味进行复合,可起到很明显的加强 或延长余味的作用。 甜味是指以蔗糖为主的糖类所具有的味道, 其所带来的强度和 感觉因糖的品种不同而有很大差异。 鲜味是一种较复杂的味觉感受,主要是食物中的谷氨酸、核苷 酸等综合作用下的复合味觉。 咸味是最为重要的调味基础, 盐作为咸味的重要体现者, 也是人 体必不可少的营养素。 月度好文： 烘焙职人专访： 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 ...

Core Insights - The Chinese baking retail market is projected to exceed 859.56 billion yuan by 2029, indicating significant growth potential in the industry [1] - The baking market is experiencing diversification, with brands adopting various strategies such as e-commerce, blending traditional culture with modern techniques, and focusing on popular single-item products [1] - The industry faces challenges, including high store closure rates, with an expected addition of 103,000 new stores and 95,000 closures by the end of 2024, reflecting a high elimination rate [1] Group 1: Consumer Trends - There is a shift in consumer preferences towards healthier options, with approximately 71% of consumers willing to pay a premium for cleaner ingredient formulations [1] - Brands are focusing on health and wellness by developing products that are oil-free, low-carb, and have clean ingredient lists, balancing taste and health [1] Group 2: Experience and Innovation - Consumers now seek emotional value from baked goods, leading brands to create hybrid consumption spaces that combine baking with bookstores, tea, and coffee, enhancing the overall experience [2] - Digital technology is being integrated into product development and supply chain management, improving product innovation and ensuring food safety and quality [2] - The development of baking brands requires a focus on fundamental skills and patience, emphasizing the importance of mastering the basics to achieve market success [2]

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 ...

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 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].

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【冷藏面包展示柜】 2、韩焙【大师MASTER商用烤炉】 3、 三能【SN9108-4连足球模】 4、艾泽森【金刚狼 3088 磨煮一体茶咖机】 5、新麦机械【整形机】 6、辰品食品机械【墨西哥饼皮生产线】 7、恒联食品机械【燃气烘炉】 8、广东元焙【推车醒发箱】 9、复雅机械【FUYA全新赛道醒发系统】 现烤现卖,出炉即销售,新鲜直达 服务商动态 教育培训 10、萨宾莎【Saberry® 余甘子浓缩粉】 11、欧福蛋液【咸蛋黄粉】 12、卡乐椰【冷冻生椰乳】 13、琪雷萨【马斯卡彭奶酪】 14、野赫【春风日和小麦粉】 15、恒华食品【柑橘茉莉馅】 16、绍兴御茶村【有机清香抹茶】 17、莱益塔【高钙马苏里拉奶酪】 18、天津天富食品【咸法酪酱】 19、原上风物【燕麦吐司预拌粉】 ...