本食谱选自《面包大全 》 农家麻辣面包 材料： 农家基本面团800克 煎茶10克 山椒粒20克 低筋面粉适量 制作过程: 1. 将农家基本面团拍开，放入山椒粒和煎 茶。 2. 拌匀成团。 3. 以室温30℃，翻面发酵60分钟。 4. 发酵好后，将面团分割成200克/个。 5. 放入烤盘，以温度28℃、湿度75%，发 酵90分钟。 6. 发酵好后，在表面撒上低筋面粉。 7. 再划上刀口。 8. 放入烤箱，以上下火220℃，喷蒸汽，烘 烤30分钟即成。 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 | 王记 | 周振山 | 田孝清 | 于鹏 | 李骏 飞 | 刘欣茹 | 武子靖 | 张佳辉 1、 海底捞面包开业了！个位数的性价比，要靠"穷鬼友好面包"再圈一波粉？ 2、 144小时中国游，蜂拥而来的歪果仁最爱吃的面包竟然是这个... 3、 【独家专访】靠一只"黑麦小鸟圈"，这家苏州面包店飞出了烘焙圈！ 4、 10万家烘焙店闭 ...

烘焙版"烧饼夹肉"，49元/个 意想不到的食材混拼，吸引了不少消费者前去尝鲜。尤其是贵州酸汤牛肉恰巴塔，摊位在进场就能看到的"黄金位置"，配色鲜亮，和隔板的贵州冰浆一 起，吸引了不少消费者，平均排队40分钟。 ◎图源：小红书 价格上，都说烘焙圈有自己的货币体系，恰巴塔也不例外。在面包节上，钵钵鸡恰巴塔、贵州酸汤牛肉恰巴塔等的原价均为49元/个，关注店家的小红书 账号可减10元。 永远不缺新品的烘焙圈，又跑出来个新"顶流"。 抖音上，#恰巴塔 有7.8亿次播放，如#滑蛋恰巴塔、#中式恰巴塔，均超千万次播放；小红书上#恰巴塔 词条下，也有高达4.3亿的浏览，117.2万讨论。 在上周末举办的北京国际面包节上，内参君在不少摊位上，都看到了恰巴塔的身影： ◎摄图：内参君 顾名思义，这些餐点就是将食材放入切开的恰巴塔中，做法类似肉夹馍，看起来又像烤饼夹菜，吃起来营养搭配均衡，极具饱腹感。 ◎摄图：内参君 有消费者和朋友吐槽： "买48串钵钵鸡，再花1块买个烧饼，也是这个价。" "不至于，你买48块的钵钵鸡，烧饼店家都直接送了。" 健康化、在地化，为什么主理人们都看上了恰巴塔？ 尽管恰巴塔在"圈内"极受欢迎，但对更多消费 ...

数据在烘焙产品与场景创新中的应用日益深入。2025年上半年，广州可斯贝莉推出多款"经典+时 令"组合新品，依托对消费者多元化需求的精准分析，打造出早餐爆款套餐、休闲下午茶系列以及具有 广州地域特色的"阿今有礼"伴手礼，受到消费者欢迎，有效增强品牌黏性。 随着市场环境的快速变化，消费者对烘焙食品的需求不断升级，推动行业规模持续增长。数字化转 型成为企业链接核心客群、制定精准营销策略的关键支撑。在人民网·人民数据日前举办的2025人民数 据大会上，广州可斯贝莉相关负责人表示，大数据是烘焙行业升级的重要抓手。 数据驱动烘焙行业在用户运营与营销上实现精准突破。今年，广州可斯贝莉要求新店首月建立私域 流量池，实施新用户培育计划；同步开启专场直播活动，每周提供至少5场直播间福利，提升了用户渗 透率与家庭单元消费转化；明档厨房、DIY烘焙课程等体验活动依托会员系统开展的线上互动，加深了 消费者对品牌与产品的信任度。 近年来，烘焙行业积极运用大数据分析，构建用户精准画像，丰富个性化产品与服务，提升用户黏 性，推动业绩持续增长。以广州可斯贝莉为例，数据显示，其消费群体在选择烘焙食品时，对"新鲜、 美味、健康"的关注度最高，反映 ...

Core Viewpoint - The article provides a detailed recipe for making bacon croissants, highlighting the ingredients and step-by-step preparation process. Ingredients Summary - Danish dough: 600 grams [2] - Filling: 2 slices of bacon, appropriate amount of black pepper [5] - Surface decoration: appropriate amount of cheese powder, egg wash [2] Preparation Process Summary - Roll out the Danish dough to a thickness of 0.4 cm and cut into triangles measuring 10 cm wide and 20 cm high [2] - Place bacon and black pepper on the dough [5] - Roll the dough from one side towards the sharp angle to form a crescent shape [6] - Place on a baking tray, ferment at 28℃ and 75% humidity for 50 minutes, then brush with egg wash and sprinkle with cheese powder [7] - Bake in the oven at 210℃ for the upper heat and 200℃ for the lower heat for 16 minutes [12]

一家店铺最能抓住客户眼球的是店铺设计。店铺设计是对品牌形象最直接的判断，也是品牌理念最完全的呈现。 在餐饮行业，设计已经卷到一定程度，最好的设计是与品牌和产品理念保持高度一致，用视觉的方式传递给顾客品牌内核。 # 面包王子说： 烘焙品牌的店铺设计也逐渐内卷，比如好利来的Pi n k系列门店。目前，烘焙行业整体竞争还没有非常激烈，相当于茶饮行业或餐饮行业早期 段，所以设计部分还是比较重要的。 提问：你会因为什么走进一家面包店？ A：店铺是知名品牌 B：被店面设计吸引 C：被面包香味引诱 小编做了一个街访，排在第一位的是选项B，大多数人会被有特色的店铺吸引。车尔尼雪夫斯基在《生活与美学》中提出了一个著名论题，即 "美是生活" 。 在消费升级的大环境里，店铺的设计风格越来越多元化。主理人将创意灵感注入店铺，创新空间结构、搭配独特的元素、极富艺术感的配色方 案…… 在探索消费群体偏好的同时，通过差异化塑造店铺个性，吸引客群。 高度透明的空间，通过用钢和玻璃形成制作间和售货区之间的边界，制作间向售货区开放，从而产生了一种开放透明的感觉。 浅色内部的数字 4 和 3 表示用于烘烤此面包的窑炉中的阶段数。 02. 日本 A ...

Investment Dynamics - Finnish startup Perfat Technologies raised 20.879 million RMB in Series A funding, led by Newtree Impact and Beyond Impact. The company has developed a plant oil conversion technology that transforms liquid oils into solid functional fats, reducing fat content by 80% and calories by 30% compared to traditional fats, while adding dietary fiber [3] - McDonald's plans to invest 200 million USD (approximately 1.4 billion RMB) in regenerative agriculture practices across U.S. ranches over the next seven years, covering 4 million acres across 38 states. This is the largest investment by McDonald's in the U.S. to support regenerative agriculture [5] - M Stand acquired Shanghai restaurant brand RAC BAR, which was established in 2017 and operates several locations in Shanghai. The acquisition allows RAC BAR to maintain independent operations at its original location [8][9] - Regal Food, a UK baking manufacturer, acquired soft drink brand Suncrest, known for its tropical fruit-flavored beverages. This acquisition aims to expand Regal Food's beverage product portfolio and create new growth opportunities in the UK and international markets [10][12] - Saks Global is negotiating to sell 49% of its luxury department store Bergdorf Goodman for approximately 1 billion USD. The sale could help stabilize Saks Global's financial situation, which is burdened by over 4 billion USD in debt [13][15] - Winland Foods and La Doria merged to create a new food manufacturing entity valued at 4 billion USD, named Windoria. The merger aims to enhance product offerings and strengthen the supply chain for retailers and food distributors globally [18] - SPC has reached a cooperation agreement with Fonterra to produce Fonterra brand products at its Carrum Downs factory for overseas markets. This partnership is expected to enhance the flexibility of regional supply chains in the dairy processing sector [21] - Nayuki Tea launched a pop-up store in Flushing, New York, attracting significant foot traffic in a Chinese community area. The store's location is strategically chosen due to lower rental costs compared to Manhattan and the presence of other Chinese tea brands [23] - Jean-Marc Bellaiche, former CEO of Printemps, will become the CEO of Sani/Ikos Group, a resort operator, starting January 1. His transition reflects a trend of fashion industry leaders moving into the hospitality sector [24] - Hema announced a major organizational restructuring, with CEO Yan Xiaolei also taking on the role of Chief Merchandise Officer (CMO) to enhance product development and supply chain management, aiming to strengthen Hema's competitive position in the fresh and instant retail market [28]

Core Viewpoint - The article discusses various aspects of the baking industry, highlighting trends, challenges, and innovations within the sector. Group 1: Industry Trends - The opening of Hai Di Lao's bakery indicates a shift towards affordable yet quality products, aiming to attract a broader customer base [17] - The article mentions a surge in foreign tourists in China, with a specific interest in local bread varieties, suggesting a growing international appeal for Chinese baked goods [17] - The closure of 100,000 bakeries raises questions about sustainability and profitability in the current market, prompting a look into successful strategies employed by remaining businesses [17] Group 2: Innovations and Techniques - The article emphasizes the importance of mastering cold fermentation techniques to enhance efficiency and revenue in baking operations [17] - Insights into the use of yogurt in bread-making reveal secrets to maintaining softness over extended periods, appealing to both bakers and consumers [17] - The discussion on the competitive landscape of ingredient labeling post the discontinuation of sodium dehydroacetate highlights the evolving standards and consumer awareness in the baking industry [17]

Core Viewpoint - The article highlights the journey of "Bestie," a bakery in Suzhou Wujiang, which evolved from a private venture into a beloved local brand, emphasizing the importance of seasonal products and customer relationships in its success [3][40]. Group 1: Business Development - "Bestie" started as a home-based business where the founders, both full-time mothers, initially sold baked goods to friends, leading to unexpected demand [4][7]. - The bakery has grown to three locations and over seventy employees, marking a steady transition from a hobby to a professional enterprise [7][8]. - The founders emphasize the importance of learning management and operational skills as they transitioned from casual baking to running a business [7]. Group 2: Product Strategy - Seasonal products are a key to "Bestie's" success, with items like mung bean soup in summer and fresh meat mooncakes during the Mid-Autumn Festival driving significant sales [8][12]. - The bakery sells around 500 cups of mung bean soup daily in summer, and the fresh meat mooncakes often require pre-orders due to high demand [12][14]. - The menu combines seasonal specialties with evergreen items like birthday cakes and pastries, ensuring a diverse offering for customers [32]. Group 3: Customer Engagement - "Bestie" fosters a community atmosphere, treating customers as friends and creating a space where people of all ages feel welcome [33][36]. - The bakery maintains strong customer loyalty, with many patrons following the brand since its private baking days, creating a sense of nostalgia and connection [38][40]. - Customer feedback is actively sought for product development, enhancing engagement and ensuring that new offerings resonate with the community [36][40].

Group 1 - A new bakery store named "Yizheng City Pao Pao Bakery" has been established, with a registered capital of 10,000 RMB [1] - The legal representative of the bakery is Xu Yue [1] - The business scope includes food sales, internet food sales, and various other food-related activities, primarily focusing on pre-packaged food [1] Group 2 - The bakery's operations will include the sale of health food, infant formula, and a variety of agricultural products [1] - Additional services offered by the bakery include delivery services, cultural and artistic exchange activities, project planning, and public relations services [1] - The bakery is permitted to operate independently as long as it complies with relevant regulations and approvals [1]

Core Viewpoint - The article emphasizes the critical role of sugar in baking, highlighting its multifaceted impact on texture, fermentation, moisture retention, and shelf life, while also addressing the challenges of reducing sugar in baked goods to meet health trends [2][3]. Summary by Sections Chapter 1: Application of Sugar in Baking - Sugar is the second most used ingredient in baked products after flour, influencing both physical and chemical properties of the products [8]. - Sugar enhances sweetness, aids fermentation by producing carbon dioxide and alcohol, and contributes to the browning and flavor of baked goods through caramelization and Maillard reactions [8][12]. Chapter 2: Scientific Classification and Basic Concepts of Sugar - The article categorizes sugars into various types, including monosaccharides, disaccharides, and polysaccharides, and discusses their unique properties and applications in baking [5][6]. Chapter 3: Natural and Synthetic Sugars - The distinction between natural and synthetic sugars is explored, with a focus on their respective roles in baking and food production [6]. Chapter 4: Polysaccharides - Polysaccharides are defined as complex carbohydrates made up of multiple monosaccharide units, with implications for their use in food products [5]. Chapter 5: Monosaccharides - Monosaccharides, such as glucose and fructose, are highlighted for their rapid absorption and energy provision in baking processes [84][88]. Sugar Types and Their Functions - **Granulated Sugar**: The most commonly used sugar in baking, essential for sweetness and fermentation [10][51]. - **Brown Sugar**: Contains molasses, providing a distinct flavor and moisture retention [54]. - **Powdered Sugar**: Used for icing and decoration, easily dissolves and adds sweetness [58]. - **Maltose**: A product of starch hydrolysis, important for fermentation and flavor enhancement [62][69]. - **Lactose**: Found in milk, contributes to sweetness and is used in various food products [73][79]. Sugar's Impact on Baking - Sugar affects dough properties, including water absorption and gluten formation, with higher sugar content requiring adjustments in water and mixing time [42][24]. - The Maillard reaction and caramelization during baking are influenced by sugar types and concentrations, affecting color and flavor [27][40]. Conclusion - The article concludes that understanding the diverse roles of sugar in baking is essential for developing products that meet consumer demands for taste and health [3][8].