Core Viewpoint - The article highlights the recruitment opportunities in the baking industry, specifically focusing on companies like Shanghai Xinmai Food and DEMO Daimu, which are seeking skilled professionals to enhance their product development and production capabilities [5][22]. Company Overview - Shanghai Xinmai Food has been a leading player in the baking industry since 1997, specializing in OEM services and offering a wide range of products [5]. - DEMO Damu, established in 2012, is a modern baking enterprise located in Nanning, Guangxi, focusing on product development, production, and healthy baking concepts [22]. Company Strength and Scale - Xinmai Food operates a 17,000 square meter modern factory with 10 production lines and 47 automated machines, achieving a daily production capacity of 6,000 tons and offering over 200,000 product combinations [6]. - DEMO Damu has 15 offline stores and a 3,000 square meter self-owned factory with a 100,000-level purification production workshop [22]. Research and Innovation - Xinmai Food has established global R&D centers in Shanghai and Tokyo to stay ahead of international baking trends, winning industry awards for its products [7]. - DEMO Damu emphasizes the use of high-quality ingredients and fresh baking, maintaining a commitment to using animal cream in its products [22]. Recruitment Opportunities - Xinmai Food is looking for a baking R&D specialist in Dongguan, focusing on the development of puff pastry and Danish products, with responsibilities including product innovation and technical guidance [9][10][11]. - DEMO Damu is hiring for various positions, including cake R&D specialists, cake process supervisors, senior decorators, and bakers, offering competitive salaries and benefits [23][24][25][26]. Employee Benefits - DEMO Damu provides a reasonable promotion mechanism, training opportunities, holiday benefits, paid annual leave, and team-building activities [27].

本食谱摘选自 《面包大全》 酱油风味面包 材料： | 酱油风味面团-500克 | 黄豆粉适量 | 黄油适量 | | --- | --- | --- | | 稍打发鲜奶油适量 | 细砂糖适量 | 蛋液适量 | 制作过程: 1. 准备酱油风味面团一个，约500克。 2. 将面团擀开呈圆形。 3. 放入烤盘，以温度28℃、湿度75%，发酵45。 4. 在面饼表面刷上蛋液。 5. 然后在表面打上小孔，挤上黄油。 8. 出炉后淋上稍打发的鲜奶油即可。 6. 撒上细砂糖和黄豆粉。 7. 放入烤箱，以上火210℃、下180℃，烘烤15分钟。 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 ...

Core Viewpoint - The article emphasizes the recruitment efforts of DEMO brand, a modern baking enterprise in Nanning, Guangxi, aiming to provide job opportunities for baking professionals while promoting healthy baking concepts and products [5]. Company Overview - DEMO brand was established in 2012 and is located in Nanning, Guangxi. It integrates product research and development, production, cold chain distribution, and physical stores [5]. - The company currently operates 15 offline direct stores and has over 3,000 square meters of self-owned factory space with a 100,000-level purified production workshop, ensuring superior production conditions and work environment [5]. - DEMO is committed to promoting healthy baking concepts and products, using high-quality global ingredients and fresh baked goods, consistently utilizing animal cream since its inception [5]. Recruitment Positions - **Cake R&D Engineer**: Monthly salary of 15K+; requires over 5 years of relevant experience and familiarity with mainstream cake production processes and ingredient applications [6]. - **Senior Cake Decorator**: Monthly salary of 8K+; specializes in custom-shaped cakes and various decoration techniques [8]. - **Baker**: Monthly salary of 4K-7K; must master the production of various types of bread including Japanese, Danish, croissant, and toast [9]. Employee Benefits - The company offers a reasonable promotion mechanism, comprehensive job training, and equal promotion opportunities [11]. - Opportunities for overseas baking learning exchanges in France and Japan, as well as domestic and international training [11]. - Additional benefits include holiday and birthday perks, paid annual leave, triple pay on holidays, quarterly team-building meals, and meal allowances for certain positions [11].

Core Viewpoint - The article emphasizes the growing importance of enzyme preparations in the baking industry, particularly in enhancing the quality and shelf life of baked goods while adhering to clean label trends [4][6][62]. Group 1: Enzyme Preparations in Baking - Enzyme preparations are recognized as crucial tools in the baking industry, especially for improving product quality and stability amidst rising consumer expectations for taste and visual appeal [4][9]. - These preparations are not high-tech but are catalytic proteins derived from plants, animals, or microorganisms, processed to serve as low-quantity additives that enhance dough properties without leaving residues in the final product [7][9]. - Enzymes can improve dough stability, optimize fermentation time, control the fluffiness of the final product, and extend shelf life by delaying staling processes [10][12][28]. Group 2: Types and Functions of Enzymes - Various types of enzymes are utilized in baking, including amylases, xylanases, glucose oxidases, proteases, and transglutaminases, each serving specific functions to enhance dough characteristics [19][61]. - Amylases help break down starches to improve fermentation efficiency and delay staling, while xylanases enhance dough extensibility and volume [19][31]. - Glucose oxidases strengthen gluten quality and improve the texture of bread, while proteases relax dough and reduce shrinkage [36][42]. - Transglutaminases enhance gluten structure and improve the elasticity and volume of baked products [55][58]. Group 3: Experimental Results - Experiments conducted by the German Ston Group demonstrated that the addition of specific enzymes significantly improved dough properties, fermentation times, and final product volumes [25][34][39]. - For instance, the use of bacterial α-amylase notably improved the moisture retention and softness of bread over its shelf life [28]. - The results indicated that enzyme combinations are necessary to address various baking challenges effectively, rather than relying on a single enzyme [61][62]. Group 4: Future Directions - The article hints at future discussions on customized enzyme solutions for clean label products and the importance of enzyme preparations in industrial baking [63][64]. - Upcoming events will focus on the application of enzyme preparations in industrial baking, highlighting the need for tailored solutions to meet diverse product requirements [63].

Core Viewpoint - The article provides a detailed recipe for making Cheddar Cheese Danish, outlining the ingredients and step-by-step preparation process. Ingredients Summary - The main dough ingredients include 500 grams of high-gluten flour, 75 grams of sugar, 30 grams of milk powder, 10 grams of dry yeast, 150 grams of crushed ice, 100 milliliters of ice water, 30 grams of butter, and 10 grams of salt [1]. - The layering ingredient consists of 250 grams of margarine, which is rolled thin between two layers of film [2]. - The filling includes 25 grams of Cheddar cheese and a mixed egg wash [2]. Preparation Process Summary - The preparation begins by mixing flour, sugar, milk powder, and dry yeast [3]. - Crushed ice is added while kneading the dough, followed by the gradual addition of ice water [4]. - Salt and butter are incorporated into the dough, which is then refrigerated for 15 minutes [5]. - The dough is rolled out on a floured surface [6], and margarine is placed in the center and wrapped tightly with the dough [7]. - The dough is rolled out again, folded from the top and bottom towards the center, and refrigerated for another 15 minutes [8]. - This rolling and folding process is repeated once more, followed by another refrigeration period of 15 minutes, making the dough ready for use [9][10]. - The dough is rolled to a thickness of 6 millimeters and cut into rectangles measuring 9 cm by 12 cm [11]. - Cheddar cheese is piped into the center, rolled up, and secured with water [12]. - The rolled dough is placed on a baking tray and allowed to rest for 75 minutes [13]. - An egg wash is applied before baking at 180°C for 20 minutes [14].

Investment Rating - The industry rating is maintained as "Positive" [4] Core Views - The rotation between old and new consumption sectors continues, with leading brands in liquor and dairy products rebounding. The performance of mass-market products in Q2 shows divergence, with new consumption-related stocks experiencing rapid growth despite previous adjustments in performance expectations. Traditional channel reforms have impacted some stocks, leading to ongoing adjustments in performance [1][3][33] - The liquor sector is expected to have limited downside potential for leading companies, with high ROE, dividends, and cautious profit assumptions indicating a valuation floor. Recommended stocks include Guizhou Moutai, Shanxi Fenjiu, and Luzhou Laojiao [2][12] - New consumption trends are anticipated to continue, with potential for recovery in the second half of the year. Focus on low-priced or undervalued stocks with future catalysts, including Wei Long, Yili, and Wancheng Group [1][3][33] Summary by Sections Liquor Sector - The liquor sector remains at a low point, with a focus on potential policy catalysts and rebound opportunities. Leading brands with strong market positions are prioritized for investment. Recommended stocks include Guizhou Moutai, Wuliangye, and Shanxi Fenjiu [2][12] - Recent performance shows a positive trend, with Luzhou Laojiao, Yanghe, and Jiu Gui Jiu leading in gains, while Jinzhidao and Huangtai Jiuye faced declines [5][39] Mass-Market Products - The new consumption paradigm is reshaping the food and beverage investment landscape. Despite a recent pullback, the long-term trend remains positive, with clear opportunities for continued investment. Focus on stocks that align with new consumption trends, such as Wei Long, Yili, and Wancheng Group [3][33] - The mass-market sector has seen significant fluctuations, with stocks like Huangshi Group and Guoquan showing strong gains, while stocks like Ganyuan and Gu Ming faced notable declines [39][42] Performance Metrics - From July 14 to July 18, the Shanghai Composite Index rose by 1.09%, with non-dairy beverages and liquor sectors showing gains of 2.16% and 1.30%, respectively. Conversely, frozen foods and snacks experienced declines of 2.26% and 1.10% [39][40] - The valuation levels for the food and beverage industry have adjusted, with the liquor sector showing the highest valuation increase this week [43]

Core Viewpoint - The article emphasizes the recruitment opportunities provided by DEMO黛慕, a modern baking enterprise in Nanning, Guangxi, aiming to connect baking professionals with job openings in the industry [5]. Company Overview - DEMO黛慕 was established in 2012 and is located in Nanning, Guangxi. It integrates product research and development, production, cold chain distribution, and physical stores [5]. - The company currently operates 15 offline direct stores and has over 3,000 square meters of self-owned factory space, featuring a 100,000-level purified production workshop [5]. - DEMO黛慕 is committed to promoting healthy baking concepts and products, using high-quality global ingredients and fresh baked goods, consistently utilizing animal cream since its inception [5]. Job Openings - **Bread R&D Engineer**: Monthly salary of 15K+, requiring over 5 years of relevant experience and familiarity with mainstream bread production processes [6]. - **Cake R&D Engineer**: Monthly salary of 15K+, requiring over 5 years of relevant experience and knowledge of various cake production processes [7][8]. - **Cake Process Supervisor**: Monthly salary of 8K+, responsible for managing the entire cake production process, including standardization and quality control [9]. - **Senior Cake Decorator**: Monthly salary of 8K+, skilled in custom cake designs and various decoration techniques [10]. - **Baker**: Monthly salary of 4K-7K, proficient in making various types of bread [11]. Employee Benefits - The company offers a reasonable promotion mechanism, comprehensive training, and equal advancement opportunities [13]. - Opportunities for overseas baking learning exchanges in France and Japan, as well as domestic training [13]. - Additional benefits include holiday bonuses, birthday perks, paid annual leave, and quarterly team-building meals [13]. - Central kitchen positions include food and accommodation, while other positions receive meal subsidies [13].

Key Points - The article emphasizes the importance of selecting appropriate ingredients and preparation methods to bake delicious cakes [2] - It suggests substituting ingredients with similar properties if the required ones are unavailable, such as using raisins instead of dried cranberries [3] - Preparation involves accurately measuring the ingredients to ensure the cake turns out well [4] - Preheating the oven is crucial for even baking [5] - Baking time and temperature should be adjusted based on the size of the mold, and cakes should be removed immediately after baking to prevent moisture loss [6] - The article addresses common questions about baking, such as the use of salad oil and the difference between granulated sugar and powdered sugar [9][10] - It also discusses storage methods for cakes, recommending refrigeration if not consumed within 2-3 days [11]

Core Viewpoint - The article emphasizes the importance of staying updated with the latest trends and developments in the baking industry, including equipment, raw materials, service providers, education, and competitions [1][2]. Equipment - Jin Cheng Refrigeration's double-sided curved glass island cabinet enhances safety and convenience for commercial displays, featuring an intelligent temperature control system for optimal food preservation [11]. - Hanbake Technology will provide equipment support for the 3rd National Vocational Skills Competition, including various professional baking machines [14]. - San Neng's black low-sugar baking tray offers efficient heat absorption and easy demolding [19]. - MERAND's multifunctional dough forming machine features a hydraulic system for stable operation and precise dough division [22]. - New Wheat Machinery's tabletop puff pastry machine allows for customizable thickness during dough processing [24]. - Hite's automated ingredient system integrates storage, transportation, and measurement for raw materials [26]. - Hongling Baking's hot air rotary oven ensures even baking with excellent energy efficiency [28]. - Shinkawa's high-tech cradle oven is designed for energy savings and uniform baking results [30]. - Demifi's liquid filling machine is fully automated for easy operation [32]. Raw Materials - Cargill's Starbecco® sweet cream provides a rich flavor without greasiness, ideal for creating a flaky pastry structure [35]. - Komei's Xinjiang raisins were showcased at the 2025 Osaka World Expo, highlighting their quality and global reach [37]. - Nestlé's cream has a high milk content and is stable under high temperatures, suitable for various baking applications [39]. - Zhongbei's squid ink croissant won the "Innovative Product Award" at the 27th China International Baking Exhibition [41]. - The white swallow flour has been selected as the exclusive flour supplier for the baking competition at the 3rd National Vocational Skills Competition [53]. Service Provider Dynamics - Youzan's June product launch focuses on enhancing member benefits and streamlining store operations [99]. Education and Training - Le Cordon Bleu offers a 9-month dual certification program in culinary and pastry arts, designed for efficient skill acquisition [102]. - The "Wheat is Ripe" program in Japan provides an immersive learning experience in baking culture and techniques [105]. - Wang Sen Education celebrates its 32nd anniversary and partners with World Chefs to offer internationally recognized certification courses [107]. - A masterclass by Peng Cheng in September will cover advanced bread-making techniques [109]. - The Shanghai Modern Food Vocational Skills Training Center is launching government-subsidized courses for Western pastry technicians [114]. Industry Events/Competitions - The 8th "Nanqiao Cup" Mooncake Skills Competition is set to take place, featuring a sharing session on baking business strategies [116]. - The inaugural "Aizhen Cup" China Baking Master Entrepreneur Competition has been launched, offering substantial rewards and support for winners [120]. - The second Cranberry Baking Competition has revealed its list of innovative entries from professional bakers across the country [123]. - The 2025 Gusu Skills Champion Competition is now open for registration, aimed at fostering high-skilled talent in Suzhou [125]. - The 2025 Asian Youth Art Baking Personal Challenge is accepting participants, coinciding with a major food exhibition [127].

Core Viewpoint - The article emphasizes the recruitment opportunities provided by DEMO黛慕, a modern baking enterprise in Nanning, Guangxi, aiming to connect baking professionals with job openings in the industry [5]. Company Overview - DEMO黛慕 was established in 2012 and is located in Nanning, Guangxi. It integrates product research and development, production, cold chain distribution, and physical stores [5]. - The company currently operates 15 offline direct stores and has over 3,000 square meters of self-owned factory space, featuring a 100,000-level purified production workshop [5]. - DEMO黛慕 is committed to promoting healthy baking concepts and products, using high-quality global ingredients and fresh baking practices, consistently opting for animal cream in their products [5]. Job Openings - **Bread R&D Engineer**: Monthly salary of 15K+, requiring over 5 years of relevant experience and familiarity with mainstream bread production processes [6]. - **Cake R&D Engineer**: Monthly salary of 15K+, also requiring over 5 years of experience and knowledge of various cake production processes [7][8]. - **Cake Process Supervisor**: Monthly salary of 8K+, responsible for managing the entire cake production process, including standardization and quality control [9]. - **Senior Cake Decorator**: Monthly salary of 8K+, skilled in creating custom cakes with various decoration techniques [10]. - **Baker**: Monthly salary of 4K-7K, proficient in making various types of bread [11]. Employee Benefits - The company offers a reasonable promotion mechanism, comprehensive training, and equal advancement opportunities [13]. - Opportunities for overseas baking learning exchanges in France and Japan, as well as domestic training [13]. - Additional benefits include holiday bonuses, birthday perks, paid annual leave, and team-building activities [13]. - Central kitchen positions include food and accommodation, while other positions receive meal subsidies [13].