本食谱选自《 烘焙门店热销面包与蛋糕 》 提拉米苏杯子蛋糕 咖啡蛋糕配方： | 全蛋-300克 | 糖粉-275克 | 蛋糕乳化剂-10克 | | --- | --- | --- | | 盐-2.5克 | 低筋面粉-125克 | 泡打粉-1克 | | 56%黑巧-100克 | 速溶咖啡粉-20克 | 黄油(化开)-175克 | 小贴士: 1.在制作之前将黄油和巧克力混合，隔水化开，备用。 制作过程: 1.将全蛋、糖粉、蛋糕乳化剂混合乳化：加入盐、低面粉、泡打粉，搅拌均匀。 2.加入化开的黑巧克力和黄油混合物、速溶咖啡粉，混合拌匀，备用。 提拉米苏蛋糕配方： | 奶油奶酪-300克 | 糖粉-65克 | 全蛋-10克 | | --- | --- | --- | | 泡打粉-2.5克 | 低筋面粉-10克 | | 制作过程: 1.将奶油奶酪和糖粉搅拌混合至光滑状态，加入全蛋、低筋面粉、泡打粉，混合均匀成芝士蛋糕面糊，备用。 2.将芝士面糊倒入杯子蛋糕的右边部分至1/3 的高度，将咖啡蛋糕的面糊倒入左边部分至1/3 的高度。 3.蒸7分钟后出炉，将咖啡蛋糕面糊倒在芝士蛋糕的上面至 2/3 的高度，另半边倒入芝士蛋糕 ...

Core Viewpoint - The baking market is facing severe homogenization competition, leading to increased costs in product development and rapid saturation of popular products, resulting in price wars among bakeries [2][3]. Group 1: Market Challenges - The primary challenge for bakeries is the intense homogenization of products, which leads to a lack of innovation and increased competition on price [2][5]. - Many brand owners acknowledge the issue of market homogenization and seek effective strategies to break through this challenge [5][6]. Group 2: Product vs. Commodity - There is a distinction between products and commodities; consumers do not just seek products but solutions to their needs [10][11]. - The transaction value of a product is not solely determined by its inherent qualities but also by the overall consumer experience, including service and ambiance [12][13]. Group 3: Strategies for Differentiation - Successful brands achieve profitability through product differentiation, which can be achieved via pricing strategies, marketing, and unique consumer experiences [15][16]. - Pricing differentiation can involve creating a series of price points to capture different market segments and enhance brand recall [18]. - Marketing strategies can desensitize consumers to price, using low-cost items to attract customers and guide them to higher-value products [19]. Group 4: Channel Differentiation - Emerging brands utilize various channels to reach consumers, including media platforms, transaction platforms, and private traffic channels [23][24]. - Media platforms help shape brand image and communicate how products meet consumer needs, while transaction platforms expand reach and enhance credibility through user-generated content [28][31]. Group 5: Scene Differentiation - Creating compelling purchasing scenarios is essential for encouraging consumer spending, with brands telling stories through their products, services, and environments [34][35]. - Successful brands engage in emotional communication with consumers, addressing their deeper needs and concerns beyond just the product itself [36].

Core Viewpoint - The article discusses various aspects of the baking industry, including new openings, trends, and techniques that are shaping the market. Group 1: Industry Trends - The opening of Hai Di Lao's bakery highlights a focus on cost-effective products, aiming to attract a broader customer base with "affordable gourmet bread" [24]. - A significant influx of foreign tourists in China has led to a surge in demand for specific types of bread, indicating changing consumer preferences [24]. - The article emphasizes the challenges faced by the baking industry, with 100,000 bakeries closing down, while those that remain profitable have adapted their strategies effectively [24]. Group 2: Techniques and Innovations - The article explores the importance of mastering cold fermentation techniques to enhance efficiency and revenue in baking [24]. - It discusses the secrets behind maintaining the softness of bread, such as using yogurt in recipes, which is favored by many bakers [24]. - Insights from industry experts reveal methods to keep bread soft for extended periods, showcasing innovative approaches to traditional baking [24].

Core Viewpoint - 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, and industry events [2]. Equipment - Jin Cheng Refrigeration offers high-end customized beef display cabinets tailored to various store styles and requirements [5]. - Honeywell's coffee machine family can produce 120 cups per hour, featuring a dual system for simultaneous coffee and milk output [14]. - New Wheat Machinery provides a cylinder-free mixer designed for industrial-grade heavy loads, featuring microcomputer control for efficient operation [16]. - Saisida's fully automatic luxury fermentation box maintains optimal fermentation conditions with independent temperature and humidity control [18]. - Sanle Machinery's bread production line automates the entire process from raw material preparation to finished product output, enhancing production efficiency [20]. - Oli Bake's stone tunnel oven utilizes heat conduction, convection, and radiation for uniform baking, suitable for large-scale production [21]. - Henglian Food Machinery's commercial combination cabinet integrates multiple functions to optimize space and improve operational efficiency [23]. Raw Materials - Cargill's Beifu® butter is sourced from Ningxia, offering rich flavor and stable quality at competitive prices [25]. - Comax's Montreal seasoning powder enhances flavor profiles for modern baking and cooking applications [27]. - Nestlé's Eagle Brand condensed milk features a unique texture and flavor, enhancing various recipes [30]. - Zhongbei's egg tart crusts boast a production capacity of 1 billion annually, with over 70% market share in mid-to-high-end bakeries [32]. - Ston’s series of bread improvers effectively enhance dough quality and volume [38]. - Robin Hood's rice bread premix improves softness by 40% and extends shelf life [40]. - Crane's Japanese-style flour retains maximum aroma and nutritional value through a fine milling process [42]. Service Provider Dynamics - Youzan has launched an intelligent cash register system for comprehensive operational management across dining, takeout, and delivery [89]. - Ruibin Cloud has updated its system to include features for inventory synchronization and automated accounting with major delivery platforms [91]. Educational Training - Le Cordon Bleu offers short courses focusing on dessert-making techniques, taught by international pastry chefs [93]. - A baking study tour in South Korea is scheduled for September, providing insights into innovative baking techniques [95]. - Wang Sen Education has introduced a premium membership card offering exclusive benefits for pastry enthusiasts [97]. Industry Events/Activities - The 2025 Asian Youth Art Baking Personal Challenge is open for registration, aimed at promoting youth baking skills and innovation [115]. - The Chinese team won the championship at the 53rd UIBC International Youth Baker Competition held in Brazil [117]. - The 25th Global High-End Food Exhibition will take place from August 27 to 29, focusing on imported food categories [119]. - The "China Good Raw Materials" innovation competition has commenced, inviting industry participants to create high-quality products [122]. - HOTELEX Zhengzhou and the 18th China Frozen Food Expo will be held from August 8 to 10, showcasing the food and beverage industry [124][125].

Group 1 - The core viewpoint of the article highlights the intense competition in the baking sector driven by new retail giants, leading to significantly lower prices for baked goods [2][7][9] - New retail supermarkets are focusing on providing high-quality baked products at low prices, with examples like 6.9 yuan for toast and 9.9 yuan for cakes, which has never been seen before in the industry [2][7][10] - The rapid iteration of products in the baking sector includes high-quality ingredients such as New Zealand butter and Belgian chocolate, which are now offered at competitive prices [10][14][41] Group 2 - The article discusses how supermarkets are leveraging data-driven approaches to create popular products, contrasting with traditional baking methods that rely on chefs and location [29][41] - Supermarkets are increasingly building their own production facilities or controlling capacity, enhancing their supply chain capabilities [38][41] - The article emphasizes that the efficiency and optimization of cost structures in supermarket baking are more critical than merely cutting costs [47][49] Group 3 - The competitive landscape has shifted, with traditional chain bakeries losing pricing power and facing pressure from both discount supermarkets and boutique bakeries [49][51] - Consumers are now more likely to perceive the price difference as an "intelligence tax," leading to a re-evaluation of value in baked goods [51][52] - The article suggests that traditional bakeries should focus on creating unique experiences and emotional connections with customers to justify higher prices [52][56]

有一个网红面包品牌 经常可以看到店门口大排长龙 没错 就是BUTTERFUL&CREAMOROUS 又名"黄油与面包" 然而就在最近 却有多人曝光 在广州天环店食用几款面包后 出现了发烧、腹泻、呕吐等症状 据南方都市报，7月30日，B&C广州天环店工作人员回应：这是误解，经过其与食药监沟 通， 这是12345给消费者投诉的正常回复，并不是食药监确认B&C的产品存在问题。 目前 政府方面对这件事还没有新的调查进展。 天河区市场监管局回应， 目前尚在进一步调查，调查过程暂不方便公开。 对此，涉事门店工作人员回应称" 相关产品已经下架，并送到专业机构去检测， 目前暂不 清楚具体是哪个环节出了问题，也不能明确是哪款产品有问题 。很抱歉给顾客带来不好的 体验，现在也还在排查。" 7月30日，根据媒体报道，网红烘焙品牌B&C 广州天环店被投诉食品安全事件有了新进 展。 广州市天河区市场监督管理局针对此事回应称：已立案，当事人涉嫌违法。 B&C全称为BUTTERFUL&CREAMOROUS，又名"黄油与面包"。根据品牌官方公众号， B&C为韩国品牌，其于2021年1月在上海开出国内首店，国内的运营企业为上海巴特弗餐 饮管理 ...

7月30日，根据媒体报道，网红烘焙品牌B&C广州天环店被投诉食品安全事件有了新进展。投诉者称，7月30日，广州12345已对此事进行立案，并称"当 事人涉嫌违法"。 同日，天河区市场监管局回应南都·湾财社记者采访称，目前尚在进一步调查，调查过程暂不方便公开。 南都·湾财社此前曾报道，7月初，多名消费者投诉称，其6月下旬在B&C广州天环店食用几款面包后，出现了发烧、腹泻、呕吐等症状。 7月4日，广州天河区市场监管局告诉南都·湾财社记者，经涉事企业自行排查，涉舆产品"法式开心果树莓奶油塔" 是现场制作和销售。该企业陆续收到消 费者反映不适情况后，已于6月30日下午停止制作和销售，并对剩余产品进行无害化处理，防止流入消费者。7月1日之后，未再制售该款产品。天河区市 场监管局对在售全部的5款面包进行抽样检测，检测结果待出，该局正按程序依法开展调查处置。 同时，天河区疾控中心对经营现场开展食品检测和流行病学调查，流调小组现场采集员工肛拭子、食品和外环境等各类样品共41份，至7月2日23时止，41 份样品的病毒检测结果均为阴性，微生物检测仍在进行中，结果待报。已检测的样品排除了病毒（诺如、星状、轮状病毒等）感染，微生物检 ...

Core Viewpoint - The article discusses the decline of the bakery industry, particularly focusing on the failures of several well-known brands and the underlying reasons for their struggles in a competitive market [4][5][9]. Group 1: Brand Failures - Several prominent bakery brands, including Huan Niu Cake House and BreadTalk, have recently closed stores or declared bankruptcy, highlighting a troubling trend in the industry [4][5][7]. - Huan Niu Cake House, founded in 2013, announced its closure in June 2025, with debts to suppliers amounting to 1.11 million USD and unredeemable membership funds [7]. - Tiger Head Bureau, once valued at 2 billion CNY, is undergoing bankruptcy liquidation due to aggressive expansion leading to a cash flow crisis [7]. - Other brands like Panda Not Going and Christine have also faced significant operational challenges, leading to widespread store closures [7][8]. Group 2: Market Challenges - The bakery market is experiencing a downturn due to three main factors: homogenized competition, pressure from retail channels, and the shortening lifecycle of popular products [9][10][12]. - Homogenized competition has made it easy for new entrants to replicate successful products, leading to a saturation of similar offerings in the market [10][11]. - Retail giants like Hema and Costco have begun to dominate the bakery segment, offering a wide range of products that compete directly with traditional bakery brands [12][13]. - The lifecycle of bakery products has decreased significantly, with popular items now only maintaining consumer interest for a month or less, compared to previous years where they lasted for 6-8 months [14][15]. Group 3: Consumer Behavior - The trend of consumer downgrading has led to a polarization in the bakery market, with high-end brands struggling while budget-friendly options thrive [18][19]. - Consumers are increasingly prioritizing affordability over luxury, as seen with new entrants like Haidilao's bakery brand, which focuses on low-priced offerings [20][21]. - Brands that fail to establish a unique product identity or quality are at risk of losing market share, as consumers gravitate towards more reliable and affordable options [22][23]. Group 4: Future Opportunities - Despite the challenges, there are opportunities for growth in the bakery sector, particularly as the market becomes more accessible and everyday [21]. - Brands that focus on creating long-lasting, high-quality products with clear consumer engagement can still succeed in this evolving landscape [24][25].

"做面包应该是快乐的，我常跟学生说：要对面包笑。" 在中国烘焙竞技场上，鲜少有人像 庄琼芳 这样，把 "老师、选手、教练" 三种身份同时推到极致。 她来自东莞市技师学院，入行十年，从2016年12月首次登上世界面包大赛华南赛区选拔赛的赛台， 到第六、第七、第九届以及2025年的第十届面包大赛全国总决赛都能看到她的身影； 今年，她在第十届世界面包大赛（中国区）比赛中拿下亚军。 从第一次参赛，到亚军奖台，在这段漫长而密集的参赛与教学周期里，她完成了一个从"把作品做得 花里胡哨"到"回到味道与质感本质"的转身，也用自己的身体力行，回答了一个在行业里并不常被正 视的问题： 女性选手，如何在被视为"高体力门槛"的面包赛场上，跑出自己的那条路？ 庄琼芳是师范体系出身，大学读的是"烹饪营养教育"，此后在工作中对烘焙也只有简单的接触，真 正系统接触面包，是在2015年末至2016年——中国第一次组织参加世界技能大赛烘焙项目的节点， 她被"推着"走上了专业训练的路。 "那时候别说学生了，老师里也没几个有比赛经验的。大家都是第一次面对比赛训练，真正的摸着石 头过河。" 2016年12月，还没有来得及做太多准备，她就迎来与面包赛场 ...

Core Viewpoint - The article emphasizes the importance of fermentation in bread making, detailing the optimal conditions and methods for achieving the desired dough rise and texture. Group 1: Fermentation Process - The first fermentation, known as basic fermentation, is crucial for dough preparation [1] - Ideal fermentation temperature ranges from 28 to 40 degrees Celsius, with humidity levels between 70% and 80% [2] - Specialized fermentation boxes or ovens with fermentation functions can be utilized for this process [4] Group 2: Fermentation Techniques - Dough can be placed in a plastic bag and submerged in warm water (30 to 40 degrees Celsius) for fermentation [7] - A warm and humid environment, such as a non-sunny windowsill or bathroom, is suitable for dough fermentation [8] Group 3: Assessing Fermentation Completion - The dough should expand to 1.5 to 2 times its original size during fermentation [8] - A finger test can be used to determine fermentation status: - If the indentation rebounds, fermentation is incomplete [12] - If the indentation remains, fermentation is complete [12] - If the indentation shrinks or bubbles appear, fermentation is overdone [15] Group 4: Effects of Fermentation Time - Insufficient fermentation results in a lack of elasticity and a wet surface [18] - Properly fermented dough exhibits moderate elasticity, softness, and a slightly dry surface [21] - Over-fermented dough has a dry surface, poor elasticity, and a strong sour smell [25] Group 5: Visual Indicators of Fermentation - The appearance of the dough varies with fermentation status: - Under-fermented dough has a deep reddish-brown color and small volume [27] - Properly fermented dough has a golden-brown color and appropriate volume [27] - Over-fermented dough appears pale with wrinkles and very small volume [27]