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网红烘焙,正批量暴雷
东京烘焙职业人· 2025-07-31 08:33
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].
【独家专访】庄琼芳:在赛场与课堂之间把一件事做到极致
东京烘焙职业人· 2025-07-31 08:33
"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 ...
【书籍专题 · 面包大全】关于面包的基本醒发
东京烘焙职业人· 2025-07-31 08:33
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]
多人吃后发烧、腹泻、呕吐!一网红品牌被立案!深圳也有门店
Nan Fang Du Shi Bao· 2025-07-31 06:09
对于面包脑袋的小伙伴来讲 有一个网红品牌 相信深圳人都不陌生 经常引来很多人打卡 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 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"。 图源:媒体报道 针对此事,7月30日,B&C广州天环店工作人员告诉南都·湾财社记者,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。同一时间,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 ...
宝洁提升首席运营官为下一任CEO | 7月30日早报
Sou Hu Cai Jing· 2025-07-30 02:11
Star Brands - Procter & Gamble announces Jon Moeller will step down as CEO after four years, with Shailesh Jejurikar taking over from January 1, 2024 [2] - LVMH is reportedly considering selling its fashion brand Marc Jacobs due to declining demand, with potential buyers including Authentic Brands [2] - Popular bakery brand Haolilai opens its first store in Guangzhou, featuring collaborations with popular games and characters, with themed birthday cakes priced at 299 yuan each [2] - Italian luxury sportswear brand Hydrogen announces its entry into the Chinese market, planning to launch in Spring/Summer 2026 [3] Consumer Platforms - Douyin integrates its instant retail business by merging Douyin Supermarket into Hourly Delivery to enhance operational efficiency [4] - Taobao Flash Purchase sees a 110% month-on-month increase in new brand registrations in July, with over 12,000 new non-food brand stores launched [4] - Meituan emphasizes it will not self-operate or compete with merchants, aiming to support restaurant delivery operations and enhance food safety standards [5] - Walmart updates its beauty product listing standards, restricting sales to brand owners or authorized sellers only [6] - Indonesian e-commerce platform Tokopedia announces an increase in commission rates across various categories starting August 1, 2025 [7] - Kuaishou Local Life is hosting a closed-door meeting in Nanjing to upgrade service provider policies and improve operational experiences [8] Financial Transactions and Reports - Ulta Beauty announces the acquisition of UK beauty retailer Space NK, with the deal valued at over 300 million pounds (approximately 2.9 billion yuan) [12] Consumer Dynamics - South Korean company Orion recalls its fish-shaped pastries due to mold contamination, affecting products valued at approximately 1.5 billion won (around 7.84 million yuan) [12]
【书籍专题 · 面包大全】柳橙丹麦
东京烘焙职业人· 2025-07-29 08:33
Core Viewpoint - The article discusses the process of making a Danish pastry, highlighting the specific steps and techniques involved in the preparation and baking of the pastry. Summary by Sections Ingredients - The main ingredient required is 800 grams of Danish dough [1]. Preparation Process - The dough is rolled out to a thickness of 0.4 cm [4]. - The dough is then cut into squares measuring 11 cm x 11 cm [4]. - The corners of the dough squares are folded over [7]. - The other two corners are folded again [8]. - The dough is fermented at a temperature of 28°C and humidity of 75% for 50 minutes [9]. - After fermentation, a layer of cream sauce is applied on top, and a slice of candied orange is placed on it [14]. - The pastry is baked in an oven at 210°C for the top and 200°C for the bottom for 15 minutes, and then brushed with honey water after baking [15]. Monthly Highlights - The article features various topics related to the baking industry, including: - The opening of a new bakery by Haidilao, focusing on cost-effective bread options [18]. - Popular bread choices among foreign tourists in China [18]. - An exclusive interview with a bakery owner who has gained recognition in the baking community [18]. - Insights from 100 bakery owners on what successful shops are doing amidst a wave of closures [18]. - The competitive landscape regarding ingredient labeling following the discontinuation of sodium dehydroacetate [18]. - A comprehensive analysis of the overnight refrigeration method favored by bakers [18]. - Techniques for mastering frozen baking to significantly enhance efficiency and revenue [18]. - The secret behind using yogurt in bread to maintain softness over several days [18]. - Tips from a baking expert on keeping toast soft for four days [18]. - A feature on a remarkable bakery in Japan that is innovating in the baking sector [18].
桃李面包供应链体系构建:高效支撑品质与性价比平衡
Sou Hu Cai Jing· 2025-07-29 06:53
Core Insights - The Chinese consumer market is transitioning from scale expansion to value cultivation, with a growing demand for "high-quality cost-effectiveness" driving the baking industry into a period of refinement [1] - Taoli Bread leverages 30 years of experience and supply chain capabilities to create a full-chain advantage from raw material procurement to logistics, ensuring product quality while providing high cost-effective options [1] Supply Chain "Hard Power": Efficient Production and Quality Control - High cost-effectiveness does not equate to low quality; the competition in short-shelf-life bread is fundamentally about balancing efficiency and quality [2] - Taoli Bread employs modern production equipment and technologies such as AI, IoT, and robotics to achieve deep integration of information and industrialization, ensuring a clean and pollution-free production process [2] - Strict quality control measures are implemented across seven key production processes, enhancing product quality stability and significantly improving production efficiency [2][4] Logistics and Channels: Racing Against Time with "Short Shelf-Life Secrets" - With a shelf life of typically 15 days or less, the time from production to shelf must be measured in hours; Taoli Bread's strategy includes a national layout and grid-based distribution [5] - The company operates over 20 production bases nationwide, ensuring local production and delivery, and employs a dual logistics model of self-built and third-party logistics [5] - Taoli Bread aims for "daily fresh delivery" and utilizes a PDA logistics data collection system for visual tracking and management of the entire delivery process [5] Channel Network Layout - Taoli Bread has established a comprehensive channel ecosystem with "deep offline penetration + multi-dimensional online collaboration," covering over 300,000 retail terminals [7] - The company utilizes e-commerce platforms and content-driven platforms like Douyin and Xiaohongshu to create a traffic matrix, enhancing consumer engagement and personalized recommendations [7] Consumer Insights and R&D Innovation: The "Soft Driving Force" of the Supply Chain - The ultimate goal of the supply chain is to meet consumer demands; Taoli Bread employs a "data-driven + flexible R&D" model to quickly translate market insights into product capabilities [8] - The company has set up a multi-dimensional feedback system to analyze consumer needs and has established communication channels for customer inquiries and complaints [8] - Taoli Bread has three R&D centers in Shanghai, Tianjin, and Shenyang, focusing on market demands and continuously optimizing product structures [9] Conclusion: The Essence of the Supply Chain is "Value Delivery" - Taoli Bread's supply chain practices illustrate that in the short-shelf-life baking industry, the supply chain should be viewed as a value engine rather than a cost center [10] - By integrating digital production, national layout for efficiency, and consumer insights for innovation, Taoli Bread transforms its supply chain into a competitive advantage, achieving coexistence of "high quality" and "high cost-effectiveness" [10] - As consumer demands for "freshness," "health," and "convenience" continue to rise, the competition in supply chain capabilities will become a critical differentiator in the industry [10]
【书籍专题·面包大全】番茄佛夏卡
东京烘焙职业人· 2025-07-28 05:56
Core Viewpoint - The article discusses the process of making a specific type of bread called "番茄佛夏卡," highlighting the ingredients, preparation steps, and baking techniques involved in creating this product. Ingredients Summary - High-gluten flour: 250 grams [1] - Sugar: 15 grams [1] - Salt: 5 grams [1] - Dry yeast: 2 grams [1] - Egg liquid: 20 grams [1] - Water: 150 grams [1] - Butter: 18 grams [1] Preparation Process Summary - Step 1: Knead the dough until smooth and elastic, ferment at room temperature (30°C) for 50 minutes [5] - Step 2: Divide the dough into 100 grams each, roll into balls, and rest for 30 minutes [6] - Step 3: Roll the dough into a round shape [9] - Step 4: Place on a baking tray, ferment at 30°C and 75% humidity for 40 minutes [11] - Step 5: After fermentation, brush the surface with olive oil [12] - Step 6: Add tomato slices on top [19] - Step 7: Sprinkle Italian herbs [20] - Step 8: Bake in the oven at 200°C (upper heat) and 180°C (lower heat) for 15 minutes [21] Industry Insights - The article features a monthly highlight section that includes interviews with industry veterans and champions in the baking field, discussing trends and challenges in the baking industry [23] - Topics covered include the opening of new bakeries, the popularity of certain bread types among tourists, and insights into successful baking practices amidst a wave of bakery closures [23]
【书籍专题·面包大全】焦糖香蕉丹麦
东京烘焙职业人· 2025-07-26 01:34
Core Viewpoint - The article discusses the process of making caramel banana Danish, highlighting the ingredients and steps involved in the baking process. Ingredients Summary - Danish dough: 600 grams - Surface decoration includes: - Cream sauce: to taste - Caramelized bananas: 10 slices - Dark chocolate sauce: to taste - Egg wash: to taste [1] Preparation Process Summary - Roll the dough to a thickness of 1 cm [4] - Cut the rolled dough into rectangles measuring 10 cm by 5 cm [5] - Place the rectangles on a baking tray and let them ferment for 60 minutes at 28°C and 75% humidity [8] - After fermentation, brush the surface with egg wash and pipe cream sauce on top [11] - Bake in the oven at 210°C for the top and 200°C for the bottom for 18 minutes [12] - After baking, cool and then pipe cream sauce on top and add banana slices [16] - Finally, drizzle dark chocolate sauce on the surface [17]
一周上新!依茉朵、孙北北面包、全家便利店...海内外新品资讯抢先看 | 全球职人情报
东京烘焙职业人· 2025-07-26 01:34
Core Viewpoint - The article provides a comprehensive overview of the latest trends and new product launches in the baking industry, highlighting innovative offerings from various brands and their unique characteristics [1]. Group 1: New Product Launches - Hema introduces a watermelon-flavored Swiss roll, featuring over 40% watermelon flesh and juice, offering a refreshing taste [9]. - Dingdong Maicai presents a vanilla cream Napoleon horn pastry with a mousse-like texture, made with animal butter [11]. - Lawson's "Sticky Little Shell" combines soft bread with savory meat floss and seaweed for added flavor [14]. - FamilyMart launches a mint chocolate series, including a cake sandwich and a bagel with mint cream [17]. - Happiness Cake offers two types of ice cream cakes, featuring flavors like green citrus melon and strawberry [20]. Group 2: Unique Offerings - Yimoduo revives the classic butter biscuit with healthier ingredients [22]. - Paris presents a giant butter pineapple bun, measuring 15cm in diameter, with a rich buttery flavor [25]. - Sun Beibei's lychee ice cream-flavored horn pastry features a delicate, crispy exterior and a refreshing filling [37]. - COVA introduces a mango dome dessert, combining fresh mango and creamy textures [4]. - Hibake's yogurt crispy treat incorporates freeze-dried yogurt for a unique texture [74]. Group 3: Industry Trends - The article notes a growing trend towards healthier and innovative baking products, with many brands focusing on unique flavors and textures to attract consumers [1]. - There is an emphasis on seasonal offerings, particularly summer-themed products that provide refreshing experiences [1]. - The collaboration between brands and popular culture, such as the partnership between Jasmine Milk White and the animated series "Mo Dao Zu Shi," indicates a trend towards leveraging pop culture for marketing [145].