烘焙

Search documents
最新招聘 | 广西DEMO黛慕招聘多个岗位
东京烘焙职业人· 2025-07-23 06:44
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].
化学添加剂退出舞台,谁在撑起你的产品结构?酶制剂的工业化解法!
东京烘焙职业人· 2025-07-21 08:30
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].
【书籍专题 · 烘焙门店热销面包与蛋糕】车达奶酪丹麦
东京烘焙职业人· 2025-07-21 08:30
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].
食饮行业周报(2025年7月第3期):龙头白马持续反弹,大众品Q2业绩表现分化-20250720
ZHESHANG SECURITIES· 2025-07-20 11:52
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]
最新招聘 | 广西DEMO黛慕招聘多个岗位
东京烘焙职业人· 2025-07-20 01:45
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].
【书籍专题 · 烘焙门店热销面包与蛋糕】那些关于蛋糕制作的基础干货!烘焙新手必看!
东京烘焙职业人· 2025-07-20 01:45
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]
2025年烘焙行业深度资讯全解析 | 第十一期
东京烘焙职业人· 2025-07-18 08:56
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].
最新招聘 | 广西DEMO黛慕招聘多个岗位
东京烘焙职业人· 2025-07-18 08:56
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].
【书籍专题 · 烘焙门店热销面包与蛋糕】关于法棍切口的干货知识
东京烘焙职业人· 2025-07-18 08:56
Core Viewpoint - The article emphasizes the importance of scoring techniques in baking French baguettes, detailing how proper cuts enhance the bread's appearance and texture during baking [1][2]. Scoring Techniques - Scoring is crucial for the aesthetic and structural integrity of the bread, as improper cuts can lead to an unappealing appearance [2]. - For a 50 cm French baguette, five diagonal cuts at a 20-degree angle, each 10 cm long and spaced 2 cm apart, are recommended for optimal results [3]. Baking Process - Maintaining the internal carbon dioxide during shaping is essential; excessive force can weaken the dough's ability to expand [5][6]. - The use of a stone baking surface is preferred for French bread, as it provides better heat conduction compared to standard ovens [7]. Steam Generation - Steam plays a vital role in the baking process, preventing the crust from hardening too quickly and allowing for better expansion of the dough [8][9]. - Electric ovens with steam functions produce superior results compared to traditional methods, which may not achieve the same level of glossiness on the crust [8][9]. - If a steam oven is unavailable, placing a small pan with heated stones and adding water can create steam during baking [10].
【书籍专题 · 经典下午茶-小食点 】芝士块
东京烘焙职业人· 2025-07-18 08:31
Group 1 - The opening of Haidilao's bakery aims to attract customers with a low-cost strategy, leveraging the "poor-friendly bread" concept to gain popularity [7] - A significant trend is observed with foreign tourists flocking to China, particularly favoring a specific type of bread [7] - An exclusive interview highlights a bakery in Suzhou that has successfully carved out a niche in the baking industry through innovative strategies [7] Group 2 - Amidst the closure of 100,000 bakeries, profitable shops have adopted effective practices, as revealed through interviews with 100 bakery owners [7] - The competition regarding ingredient labels is intensifying following the discontinuation of sodium dehydroacetate, indicating a shift in market dynamics [7] - A comprehensive analysis of the overnight refrigeration method for baking is provided, offering bakers insights to achieve greater time efficiency [7] Group 3 - Mastering frozen baking techniques can significantly enhance efficiency and revenue, with valuable insights shared in a detailed guide [7] - The secret behind maintaining the softness of yogurt bread even after three days is unveiled, showcasing the benefits of using yogurt in baking [7] - Expert advice from Lin Yuwei on keeping toast soft for four days is shared, providing practical tips for bakers [7] Group 4 - A feature on the phenomenon of the bakery AMAM Dacotan in Japan highlights the innovative approach of a talented chef who is redefining the baking landscape [7]