Core Viewpoint - The article discusses the recipe and process for making crispy toast, highlighting the ingredients and steps involved in the baking process. Ingredients Summary - The recipe includes a starter dough made of 50g high-gluten flour (10%), 1g malt extract (0.2%), 50g water (10%), 1g salt (0.2%), and 1g dry yeast (0.2%). The main dough consists of 450g high-gluten flour (90%), 5g sugar (1%), 9g salt (1.8%), 5g dry yeast (1%), 300g water (60%), and 15g butter (3%) [3]. Preparation Process Summary - The preparation involves mixing the fermented starter dough with the main dough in a mixer until the surface is smooth and elastic [5][6]. - The dough is then allowed to ferment at room temperature (30°C) for 60 minutes [9]. - After fermentation, the dough is divided into pieces of 225g each and rounded [10][11]. - The rounded dough is placed in a 450g toast mold and fermented again at 30°C and 75% humidity for 60 minutes [15]. - Once fermented, a cut is made on the surface of the dough before baking [16]. - The baking process involves placing the dough in an oven at 200°C for the top and 220°C for the bottom, with steam, for 30 minutes [17].

Core Viewpoint - The article highlights the rapid rise of "Nai Pi Zi Tang Hu Lu" (milk skin candied hawthorn) as a trending dessert in China, driven by its unique flavor and visual appeal, leading to significant consumer demand and market opportunities [6][11][25]. Group 1: Product Popularity - "Nai Pi Zi Tang Hu Lu" has become a top trending product, with social media buzz generating over 600 million views on platforms like Douyin [7][11]. - The product's price has surged, with offline sales reaching 48 yuan per skewer and online prices being speculated at 99 yuan, indicating high demand despite the elevated cost [11][14]. - Long queues at stores across cities like Shanghai and Nanjing reflect the product's popularity, with some consumers waiting up to 70 minutes to purchase [9][10]. Group 2: Product Innovation - The product features two key upgrades: a layer of milk skin made from fresh milk that enhances flavor and texture, and the introduction of various innovative fillings beyond traditional hawthorn [15][18]. - The combination of flavors and textures creates a multi-layered taste experience, appealing to consumers' desire for both taste and aesthetics [19][20]. - The visual appeal of the product, with vibrant colors and creative shapes, enhances its marketability as a "photo-worthy" item [23][24]. Group 3: Market Expansion - The success of "Nai Pi Zi Tang Hu Lu" has prompted other food and beverage brands to explore "Nai Pi Zi" as a core element in their product lines, leading to a diverse range of offerings [25][26]. - Tea brands have successfully integrated milk skin into their products, resulting in significant sales increases, such as a 60% rise in sales for a new product combining milk skin and hawthorn [26][29]. - The baking sector is also innovating with milk skin, creating products like milk skin cakes and rolls that cater to consumer preferences for unique flavors and textures [34][36]. Group 4: Underlying Factors for Success - The article attributes the rise of milk skin products to low innovation costs and a well-established supply chain, making it easier for brands to experiment with new offerings [55][56]. - The unique taste and clean ingredient profile of milk skin resonate with consumers seeking natural and additive-free products, enhancing its appeal [65][66]. - The versatility of milk skin allows for various consumption methods, from direct eating to incorporation in drinks and desserts, contributing to its popularity [67][68]. Group 5: Challenges Ahead - The lack of standardized definitions for "Nai Pi Zi" poses challenges for industry-wide consistency and scalability [76][78]. - High production costs, with approximately 3 kilograms of milk needed to produce 1 kilogram of milk skin, limit widespread adoption [79][80]. - The high-fat content of milk skin may conflict with current health trends, and the reliance on novelty may hinder long-term consumer loyalty [82][83]. Conclusion - The "Nai Pi Zi" phenomenon illustrates the potential for local ingredients to drive market trends, suggesting a replicable model for future product innovations in the food industry [88][89].

Core Viewpoint - Bricolage bread & co. has quickly become a top-rated bakery in Tokyo, known for its unique approach to bread-making and a focus on a DIY lifestyle experience [5][19]. Group 1: Company Overview - Bricolage bread & co. is located in Roppongi, Tokyo, within a high-end commercial area, making it one of the most expensive bakeries in the city [2]. - The bakery was established in June 2018 and has since gained a reputation as the number one bakery among diners [5]. - It was co-founded by renowned Osaka baker Iwanaga Ayumu, Michelin two-star chef Seigen Shinobu, and Fuglen Tokyo's Koji Kojima, combining expertise in bread, casual dining, and coffee [7]. Group 2: Product Offerings - The bakery emphasizes the authentic texture of bread, particularly rustic European styles, which have captivated Japanese consumers traditionally accustomed to rice [9]. - Signature offerings include a unique type of Pandemi toast, which is denser and chewier compared to the popular soft Japanese toast [21]. - Seasonal limited flavors are introduced, such as kumquat and gorgonzola cheese in spring, showcasing the chef's creativity [35]. Group 3: Ingredients and Health Focus - The bakery uses domestically sourced Japanese wheat, with many products made from whole grain flour, catering to health-conscious consumers [17]. - Initially, labels like "domestic wheat" and "whole grain flour" did not resonate with consumers, but growing health awareness has led to increased acceptance [19]. Group 4: Customer Experience - The design and ambiance of Bricolage bread & co. are integral to the customer experience, featuring a DIY lifestyle theme with carefully curated elements like furniture and decor [42]. - The bakery aims to create a space where food connects people, enhancing the overall dining experience [49]. - The atmosphere is complemented by the natural aroma of baked goods and coffee, providing a relaxing environment for patrons [54].

天眼查App显示，近日，株洲市石峰区初味手作烘焙工作室（个体工商户）成立，法定代表人为吴卓 贞，注册资本1万人民币，经营范围为许可项目：餐饮服务；食品小作坊经营；食品销售；食品互联网 销售。（依法须经批准的项目，经相关部门批准后方可开展经营活动，具体经营项目以相关部门批准文 件或许可证件为准）一般项目：外卖递送服务；技术服务、技术开发、技术咨询、技术交流、技术转 让、技术推广。（除依法须经批准的项目外，凭营业执照依法自主开展经营活动）。 ...

Group 1 - The seventh Louis Lesaffre Cup China regional preliminary competition has officially opened for online registration, allowing participants to showcase their skills in various baking categories [6][22]. - The registration process includes detailed guidelines to ensure a smooth experience for participants, with a focus on traditional French baguettes, Danish pastries, and artistic bread [6][12]. - The submission of works for the preliminary round will be open from November 20, 2025, to January 20, 2026, with the final list of competitors announced by February 15, 2026 [12][21]. Group 2 - The competition aims to select three bakers to represent China at the 2028 World Cup of Baking in Paris, highlighting the importance of this event in the global baking community [12][22]. - The judging panel includes Mr. Christian Vabret, who is responsible for ensuring the competition adheres to international standards [12][34]. - The event is supported by various sponsors, including Shanghai Jinbo International Trade Co., Ltd. for flour and Hanbake Machinery Technology (Shanghai) Co., Ltd. for equipment [24].

Investment Rating - The report does not explicitly provide an investment rating for the food and beverage industry Core Insights - The food and beverage industry is experiencing significant innovation and market shifts, particularly in health-oriented products and consumer preferences for low-sugar and functional beverages Industry Trends - Japanese market innovation in products like liquid ice cream and gout-relief yogurt highlights the importance of consumer-driven product development and emotional marketing, which can serve as a model for the Chinese market [2] - The Chinese medicinal food industry has surpassed 370 billion yuan, with a total industry valuation exceeding 2 trillion yuan, driven by health awareness and innovative product offerings [2] - The plant-based protein beverage market is seeing improved performance among leading companies, with notable revenue growth reported by Yangyuan Beverage and Chengde Lulu [4] - The emergence of HPP cold brew tea products is gaining traction among young consumers, despite high costs and niche market positioning [4] - A resurgence of sugary beverages is noted, with brands like Yuanqi Forest and Wahaha reintroducing sugar in their products, reflecting consumer preferences for taste alongside health [5] - The bottled water market is shifting from price competition to value competition, with brands like Nongfu Spring leveraging product innovation and channel expansion [6][7] - The market for sugar-free tea is evolving, with a growing demand for flavored and quality products among younger consumers [7] - The pet food market is expanding, with new brands entering the space and established companies diversifying their offerings to include fresh food options [8] - The plant milk market is projected to exceed 100 billion yuan, with B2B channels becoming crucial for growth [9] - New retail strategies are driving beverage innovation, with companies focusing on health, functionality, and emotional engagement [10] Brand Dynamics - Mondelez International reported a 5.9% revenue increase, but faced challenges in the Chinese market due to consumer confidence issues [14] - Xu Fu Ji's sports scene marketing has led to the success of its Meilu energy biscuits, tapping into the growing demand for sports nutrition [15] - Coca-Cola's third-quarter results showed a 5% revenue increase, driven by the popularity of sugar-free products [16] - Yangyuan Beverage is enhancing its leadership in the plant-based protein beverage sector through product innovation and channel restructuring [17] - The introduction of low-sugar snacks by brands like Holley has responded to rising health consciousness among consumers [18] - Mengniu's milk powder business has achieved double-digit growth by addressing diverse consumer needs across different age groups [19] - Chengde Lulu is pivoting towards herbal water products to counteract declining revenues in the plant-based beverage market [20] - New麦食品 is leveraging digital transformation to become a benchmark in the baking industry, focusing on fresh, preservative-free products [21] - The entry of brands like Guozi Shule into the craft beer market reflects a trend of category fusion in the beverage industry [22] - Dongpeng's electrolyte drink brand "Buhua" is rapidly growing, posing competition to established brands like Yuanqi Forest [23]

Core Viewpoint - The increase in minimum wage in the Republika Srpska of Bosnia and Herzegovina is expected to lead to higher prices for baked goods, including bread, due to increased labor costs [1] Industry Impact - The baking industry association indicates that labor costs constitute a significant portion of total expenses, and the 10% increase in minimum wage will affect the pricing of products [1] - The owner of "Krajina klas," a baking and confectionery company, forecasts that the price of a loaf of bread will rise by approximately 10 feniks due to the increased labor costs [1] Economic Analysis - Economist Milenko Stanic warns that raising the minimum wage will have several negative consequences, including a significant increase in production costs [1] - Export-oriented companies may suffer business losses and market share due to the increased costs, potentially leading to a reduction in the number of employed workers [1] - The wage increase may not provide substantial benefits to workers, as prices are expected to rise concurrently [1]

东京烘焙职业人原创《中国烘焙匠人店》系列已开启。来 # 听创始人说，说他们精彩的创业故事。 我们希望能够从创始人、主理人的经历中，去记录、去观察、去思考开店这件不容易的事情，我们 相信，这是一种值得探索的事。 【独家采访 · 第 188 家】 甜甜圈在中国，曾是快餐文化的副产品，在整个烘焙行业来说，也不算热门品类。 但是 「Bresca Bomboloni邦博尼」 偏偏就是那个例外。 它被粉丝称为"天神派来的甜甜圈救兵"，从韩式潮流的审美切入，又有意式甜点的柔软灵魂；它 让"油炸"变成一种温柔的体验，也让甜味拥有了新的叙事方式。 在烘焙行业追求"更健康"的当下，邦博尼反其道而行—— 用一个更精致的甜甜圈，讲述"放纵也可以很高级"的故事。 "其实我大学读金融，但周末在美国学法餐。" 主理人凌霄一句话概括了他的转职经历，好像这件事理所当然。但放在简历上，这转折几乎不讲逻 辑。 毕业后，他在北京做了一年金融，随即放弃去成都开西餐厅，再后来转战北京做轻食。2020年，他 搬到上海——那一年，疫情、餐饮、生活，一切都在重启。 "我想重新开始，就在烘焙行业沉淀了两年，先看市场，积累人脉。"再后来他专程去韩国、日本探 店、 ...

本食谱选自《酸面包的细节 》 布里欧修的衍生配方 贝奈特饼 二分之一茶匙盐 2 杯山核桃仁 将布里欧修面团快速炸熟，蘸上柠檬糖霜，再撒上枫糖山核桃仁，就是贝奈特饼。这些都是我们塔汀面 包房制作面包常备的原料。如果你已经准备好了布里欧修面团，那么制作就非常方便了。制作贝奈特饼 只需预留 200 克面团。 可制作 12 个贝奈特饼 面团 中筋面粉（撒在面团表面） 200 克布里欧修面团 枫糖山核桃仁 2汤匙枫糖 2汤匙玉米糖浆 2汤匙细砂糖 柠檬糖霜 3 个柠檬的皮（刨成屑）和汁 1 杯砂糖二分之一杯糖粉 用于油炸的橄榄油或红花籽油 在炸前约 2 小时给面团整形。在面团和工作台上撒少许面粉。将面团揉成直径约 1 厘米的圆柱体。如果 感觉面团无法进一步拉伸，可将其静置 10 分钟后继续。 将面团移到案板上，放在不通风的地方或用厨房毛巾盖住，进行最终发酵，需 1~2 小时，直到面团看 起来松软膨胀。 同时，将烤箱预热至200摄氏度，开始制作枫糖山核桃仁。在有边烤盘中铺上不粘布或硅油纸。在碗中 倒入枫糖浆、玉米糖浆、细砂糖和盐，搅拌均匀。加入山核桃仁，翻拌均匀。 将山核桃仁均匀地铺在烤盘中。将山核桃仁烤至表面糖衣开始冒 ...

本科普选自《如何开一家赚钱的餐厅 》 口碑促销 口碑促销是指餐厅在调查市场需求的情况下，为消费者提供需要的产品和服务，同时制定一定的口碑推 广计划，让消费者自动传播餐厅产品和服务的良好评价，从而让人们通过口碑了解产品、树立品牌、加 强市场认知度，最终达到餐厅销售产品和提供服务的目的。 美国有这样一个小案例：某家餐厅给吃午饭的顾客，每人六份打包好的甜点让他们带回办公室。如果给 一份，顾客就自己吃掉了。可是给了六份呢，他们只能回办公室，把甜点分给同事吃，一边分一边要告 诉同事：我中午在 ×××× 吃的饭，这是他们送的甜点。别人白吃东西很开心，也就随便问问说那家店怎 么样啊，顾客就会跟他们描述一下，帮你做口碑传播。 口碑促销的媒介又叫做口碑传播大使，口碑传播大使的三个类型：优质客户、权威人士、团体用户。 一、口碑促销开展的前提条件 1.重视卖点，服务细节 口碑促销很少作为一种促销战术单独的使用，餐厅为提高口碑促销的传播速度和效果，有必要辅以菜品 展示和广告、平面媒体、附赠菜品光盘等辅助工具和其他宣传方式，做到全方位、立体化传播，以期达 到最佳效果。 3. 双重功效性 口碑促销兼具渠道推销和餐厅品牌传播的双重功效，是 ...