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].

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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 the competitive pricing strategy aimed at attracting customers with "affordable gourmet bread" [22] - A significant number of bakeries, approximately 100,000, are closing down, prompting an investigation into what successful shops are doing right to remain profitable [22] - The article mentions the popularity of certain types of bread among foreign tourists in China, indicating a shift in consumer preferences [22] Group 2: Techniques and Innovations - The article emphasizes the importance of mastering frozen baking techniques to significantly enhance efficiency and revenue [22] - It discusses the use of yogurt in bread-making, revealing secrets that keep bread soft for extended periods [22] - The article also covers the overnight refrigeration method, providing insights for bakers to achieve time freedom while maintaining product quality [22]

Group 1 - The establishment of Chengjiang Yimu Yiculi Bakery, a sole proprietorship, has been registered with a legal representative named Chang Yan and a registered capital of 60,000 RMB [1] - The business scope includes licensed projects such as small catering, small grocery, and food workshop operations, as well as food sales [1] - General projects include small grocery stores (excluding alcoholic beverages) and delivery services, which can be conducted independently with a business license [1]

Core Insights - The article emphasizes the importance of sharing timely updates in the baking industry, including supplier product information, service provider trends, educational training dynamics, industry events, and competition progress to facilitate industry development [1] Equipment - Jin Cheng Refrigeration offers a -60℃ ultra-low temperature workbench, providing a professional low-temperature storage solution with energy-efficient systems and food-grade materials [10] - Hanbake Technology's BRESSO® private workstation is designed for home bakers and small kitchens, integrating fermentation and baking functions into one machine [14] - San Neng's Baking Instant Divider won the MUSE Silver Award for its design, enhancing work efficiency by 40% [17] - Bühler's MDDY G3 mill addresses diverse wheat quality and processing needs, ensuring stable flour output and quality [19] - RONDO's mechanical dough sheeter features adjustable roller spacing and easy maintenance [21] - Hao Ding Machinery provides a mooncake production line that enhances cleaning and production efficiency [23] - Chen Pin Food Machinery's fully automatic ciabatta production line can handle 45,000 pieces of dough per hour [25] - Heng Lian Food Machinery's fermentation box offers precise temperature and humidity control for optimal dough rising [28] - Demifi's WH-300 desktop cream filling machine is versatile for various fillings [30] Raw Materials - Cargill's Starbake® Danish cream is noted for its natural flavor and mechanical processing capabilities [32] - Comax's high-fiber fermentation bran premix contains over 50% dietary fiber, enhancing flavor and nutritional value [34] - Zhongbei's black gold strawberry croissant tart features a low-temperature fermentation process for a crispy texture [37] - Nanshun's Qingke bread premix is easy to use and offers a rich flavor [40] - Ston’s cold dough improver is designed for long-term frozen dough stability [42] - OATLY Inside oat flour boasts high dietary fiber and protein content, suitable for various baking applications [46] - Nanjiao's fermented butter is made from premium dairy sources using European fermentation techniques [49] Service Provider Dynamics - The German Industrial Baking Localization Practice and Nutrition Enhancement Innovation Summit was successfully held in Kunshan, featuring discussions on the challenges of industrial transformation in the baking sector [101] - Youzan launched a partnership with Xiaohongshu to enhance customer engagement through promotional initiatives [103] Education and Training - Wang Sen Education is enrolling for a three-year talent management program, focusing on practical skills and industry integration [105] - Le Cordon Bleu is offering a five-day chocolate art journey, teaching essential chocolate-making techniques [110] - The "Wheat is Ripe" 100-day world baking system course is open for enrollment, covering foundational to advanced baking skills [112] - Shanghai Modern Food Vocational Skills Training Center is offering advanced training for Western pastry chefs [114] Industry Events - The 7th "Angel Yeast Cup" National Youth Baker Competition will be held in Wuhan, Hubei, in October 2025 [121] - The 3rd National Skills Competition is set to take place in Zhengzhou, Henan, from September 19 to 23, 2025 [123] - The inaugural "Aizhen Cup" China Baker Entrepreneur Competition aims to support bakers in showcasing regional culture through their creations [125] - The 3rd Asian Youth Baking Competition will occur from September 25 to 27, 2025, at the Guangzhou Fair [127]

Core Insights - The article discusses the preparation of a ham and cheese croissant, detailing the ingredients and step-by-step process for making the pastry. Group 1: Ingredients and Preparation - The main ingredients include 600 grams of Danish dough, 200 grams of ham, cheese, and egg wash [2][5]. - The dough is rolled out to a thickness of 0.5 cm and cut into triangles measuring 18 cm in height and 10 cm in width [2]. - The filling consists of ham and cheese strips, which are wrapped in the dough and shaped into a crescent [5][6]. Group 2: Baking Process - The shaped croissants are placed in paper trays and allowed to ferment for 50 minutes at a temperature of 28°C and humidity of 75% [7]. - After fermentation, the surface is brushed with egg wash and sprinkled with cheese powder [12][13]. - The croissants are baked in an oven at 210°C for the top and 200°C for the bottom for 16 minutes [14].

Group 1 - The "health economy" is effectively capturing the "Z generation" through product innovation and social media marketing, with traditional Chinese medicine brands attracting young consumers by offering health-focused products like herbal teas and scented candles [2] - Functional beverages and tea drinks are rapidly replacing traditional bottled water, with significant growth expected in these categories driven by health and personalization demands, while the bottled water market faces stagnation due to oversaturation and price wars [3] - The prepared food industry is undergoing a deep adjustment, with major players like Weizhi and Qianwei experiencing revenue declines due to rising raw material costs and intensified competition, despite the overall market size continuing to expand [4] Group 2 - The tea beverage market is showing signs of differentiation, with Nongfu Spring experiencing a 15.6% revenue increase, while Kangshifu's tea beverage revenue declined by 6.3%, attributed to decreased demand for sugary teas and channel contraction [5] - Japan's mature functional food market offers insights for developing senior food products in China, where the aging population presents a significant market opportunity, necessitating diverse and functional food offerings [7] - Energy drinks are shifting from being favored by laborers to becoming popular among younger consumers, with the market size reaching 111.4 billion yuan, driven by health-conscious formulations and appealing packaging [8] Group 3 - The ready-to-drink tea market is projected to grow at a compound annual growth rate of 5.6% by 2034, with emotional satisfaction and taste optimization being key purchasing drivers [9] - The no-sugar tea market is transitioning from explosive growth to intense competition, with brands focusing on taste innovation to maintain market share as health consciousness rises [11] - Major food and beverage companies are actively investing in product innovation and strategic acquisitions to navigate economic uncertainties, with Coca-Cola and Nestlé reporting significant revenue growth [12] Group 4 - Yonghui Supermarket has launched a new bakery product, "Camellia Flower Toast," emphasizing health and quality, contributing to a noticeable increase in sales [13] - Mengniu's milk powder segment has achieved growth through scientific innovation and targeted marketing, with a reported revenue increase of 2.5% [14] - Wangzai Milk has introduced regionally themed packaging to resonate with local cultures, enhancing brand engagement and driving sales [15] Group 5 - Haidilao has opened a dessert shop to attract customers during off-peak hours, responding to declining revenue and foot traffic [16] - Yuanqi Forest has rapidly grown its market share in the no-sugar sparkling water segment, achieving sales of 11.7 billion yuan, but faces challenges related to product dependency and competition [18] - Yili's new health-focused drink, "Stone Flower and Western Ginseng Water," targets the growing market for traditional health beverages, with a projected market size of 3 billion yuan by 2024 [19] Group 6 - Ziguangyuan has opened a new yogurt station that combines baked goods and snacks, aiming to diversify its product offerings and attract a broader customer base [20] - Yuanqi Forest's "Good Free" series has entered the international market, showcasing a successful blend of traditional health culture and modern consumer demands [21] - The restaurant brand Blue Frog has launched a bakery section to counteract slowing growth, indicating a strategic pivot to enhance customer engagement [23]

Core Viewpoint - The article discusses the rapid expansion of the restaurant industry in shopping malls, highlighting the dominance of four key segments: tea and coffee, baking, hot pot, and noodle shops, which are becoming essential players in mall transformations [8][10][19]. Group 1: Industry Trends - The restaurant industry is expanding at an unprecedented rate in both high-end and community shopping centers [7]. - The four key segments—tea and coffee, baking, hot pot, and noodle shops—are becoming the main players in mall openings [10]. - In April, the Shenzhen iN City Plaza reopened with a significant presence of food and beverage brands, indicating a shift away from luxury brands [9]. Group 2: Market Dynamics - In Q2 of this year, the proportion of new restaurant openings in high-end malls reached 30%, with a store opening-to-closing ratio of 1.51 [9]. - The increasing number of restaurant stores is a response to the declining performance of apparel and beauty brands, which have seen significant store closures [19][20]. - The average rental price in Shanghai's core shopping districts was reported at 1,877 RMB per month per square meter in Q2 2025, indicating the financial viability of these restaurant segments [26]. Group 3: Consumer Behavior - The restaurant segments are characterized by a high turnover rate, with some malls reporting over 30% annual turnover in their restaurant offerings [23]. - The tea and coffee segment alone has nearly 900,000 stores nationwide, while the baking segment has reached 338,000 stores [23]. - The rapid expansion of these segments is driven by a large influx of entrepreneurs, making it a popular area for new business ventures [23]. Group 4: Strategic Importance - The "four kings" of the restaurant industry are seen as crucial for malls facing high vacancy rates, as they can attract foot traffic and generate stable rental income [22][26]. - Malls are increasingly viewed as essential platforms for restaurant brands to enhance their visibility and expand their market presence [28][30]. - The standardized operations of these restaurant segments make them well-suited for mall environments, allowing for quicker openings and brand updates [34].

Core Viewpoint - The article discusses the significant differences in sweetness perception between Chinese and Western cultures, highlighting the historical, genetic, and cultural factors that contribute to these differences in sugar consumption and preferences [7][11][22]. Group 1: Global Sugar Consumption Trends - A study from Cambridge University indicates that global sugar consumption has increased over the past decade, with a 36% rise in per capita consumption of sweeteners in beverages and a 9% increase in added sugars in packaged foods from 2007 to 2019 [7]. - Despite the global trend towards healthier eating, actual sugar consumption remains high, with OECD data showing that the average annual sugar consumption in China is only 11 kg, significantly lower than countries like Malaysia [8]. Group 2: Cultural and Historical Context - The article suggests that the Chinese have a lower tolerance for sweetness, which is not merely a matter of personal preference but may be influenced by genetic factors, as indicated by research on the FGF21 hormone that suppresses sweet cravings [10]. - Historically, sugar consumption in China has been restrained compared to regions like Europe and India, where sugar became a staple due to colonialism and trade, leading to a cultural norm of high sugar consumption [12][14][18]. Group 3: Modern Consumption Patterns - In contemporary China, there is a growing awareness of the health implications of sugar, leading to a trend towards low-sugar products, which contrasts with the long-standing sugar preferences in Western countries [21][22]. - The article notes that while sugar is essential for human enjoyment and energy, the Chinese market is adapting more readily to low-sugar trends compared to countries with a long history of high sugar consumption [22]. Group 4: Practical Tips for Adjusting Sweetness - The article provides practical advice for adjusting overly sweet desserts, such as adding a small amount of vinegar or lemon juice to balance sweetness, which can enhance the overall flavor profile [26][27][28]. - Another method suggested is to dilute the sweetness by increasing the quantity of other ingredients in the recipe, although this requires careful consideration of portion sizes [29].

本食谱选自《面包大全 》 巧克力杏仁丹麦 材料： 丹麦面团 馅料： 黑巧克力适量 表面装饰： 杏仁奶油适量 杏仁片适量 制作过程: 1. 将丹麦买团擀压至0.4厘米厚，分割成 高20厘米宽10厘米的三角形。 2. 在三角形面皮中间放入黑巧克力。 3. 从一边向锐角卷起. 5. 放入烤盘，以温度28℃、湿度75%， 发酵60分钟。 6. 发酵好后，表面挤上杏仁奶油，撒上 杏仁片。 4. 卷成羊角形。 7 . 放 入 烤 箱 ， 以 上 火 2 1 0 ℃ 、 下 火 2 0 0 ℃ ， 烘 烤 1 8 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 ...