Core Viewpoint - Fonterra's Greater China division is undergoing a restructuring by merging its consumer brand team with its food service team to optimize operations and enhance synergies [1] Group 1: Business Operations - The merger aims to streamline operations and create greater collaboration between the consumer and food service segments [1] - Fonterra's food service business significantly outperforms its consumer brand business in terms of revenue and profit [1] - In FY2024, Fonterra's raw materials business generated NZD 3.598 billion (approximately RMB 15.338 billion) in revenue, with a net profit of NZD 128 million (approximately RMB 546 million) [1] - The food service business reported revenue of NZD 2.377 billion (approximately RMB 10.133 billion) and a net profit of NZD 299 million (approximately RMB 1.275 billion) [1] - The consumer products segment had revenue of NZD 394 million (approximately RMB 1.68 billion) but incurred a net loss of NZD 15 million (approximately RMB 6.3945 million) [1] Group 2: Market Competition - Fonterra faces intense competition, particularly from domestic brands like Miaokelando, which reported a 14% year-on-year revenue growth in its food service segment for 2024 [2] - The rise of domestic cheese brands has led to reduced costs for local cheese production, increasing competition in the food service market [2] - A price war in the food service sector is exerting downward pressure on prices, affecting Fonterra's profitability [2][3] Group 3: Profitability Concerns - Fonterra's food service business has seen a decline in gross profit margins in recent quarters, indicating potential challenges ahead [3] - The ongoing market changes suggest that Fonterra's adjustments may be just the beginning of a broader strategic shift [4]

Group 1 - Fonterra's Greater China region is undergoing a restructuring, merging its consumer brand team with its food service team to optimize operations and enhance synergies [1] - In the Chinese market, Fonterra's food service business significantly outperforms its consumer brand business, with food service revenue of NZD 2.377 billion (approximately RMB 10.133 billion) in FY2024, compared to consumer products revenue of NZD 394 million (approximately RMB 1.68 billion) [1] - The food service business is considered Fonterra's profit driver, generating a tax profit of NZD 299 million (approximately RMB 1.275 billion) in FY2024, while the consumer products segment reported a tax loss of NZD 15 million (approximately RMB 63.945 million) [1] Group 2 - Fonterra is facing intense competitive pressure, particularly from domestic brands like Miaokelando, which reported a 14% year-on-year revenue growth in its food service series, reaching RMB 1.31 billion in 2024 [2][3] - The ongoing price war in the food service sector is exerting downward pressure on prices, affecting Fonterra's profit margins in its food service business, which has already seen a decline in gross margin [4] - The adjustments being made by Fonterra may be just the beginning in response to market changes and competitive dynamics [5]

Core Viewpoint - The article emphasizes the importance of sharing timely updates and insights within the baking industry, including supplier product information, service provider trends, educational training dynamics, industry events, and competition progress to facilitate better understanding and development of the sector [1][2]. Equipment - Key baking equipment includes: - Jin Cheng Refrigeration's cold bread display cabinet for fresh sales [10] - Han Bei's MASTER commercial oven designed for professional use [14] - San Neng's SN9108-4 football mold for efficient production of baked goods [17] - Ai Ze Sen's Wolverine 3088 integrated tea and coffee machine for precise grinding and brewing [20] - Xin Mai's shaping machine for dough [23] - Chen Pin's Mexican pastry skin production line with automated output [24] - Heng Lian's gas oven featuring advanced safety and efficiency [27] - Guangdong Yuan Bei's push cart fermentation box with precise temperature and humidity control [29] - Fuya's new fermentation system capable of processing up to 3000 kg per hour [32]. Raw Materials - Notable raw materials in the baking industry include: - Cargill's Baifu® butter, known for its rich flavor and quality [34] - Komei's red bean paste made using sake fermentation [36] - Nestlé's milk cheese cream for a light and sweet topping [38] - Ston’s bread improver for enhancing dough properties [42] - South Shun's barley bread premix with high fiber content [46] - Yantai Taihua's Japanese bread flour with excellent elasticity [50]. Service Provider Dynamics - Recent developments include: - New Zealand's Prime Minister's visit to China, promoting baking culture exchange [95] - Rui Ben Yun's product feature updates enhancing order management and customer engagement [97]. Education and Training - Upcoming educational opportunities include: - Le Cordon Bleu's short courses in July focusing on summer culinary experiences [99] - Wang Sen Education's new semester enrollment for various culinary programs [106]. - A baking training camp for competitions to enhance skills and knowledge [103]. Industry Events/Activities - Significant upcoming events include: - The 2025 Chengdu Hotel and Catering Exhibition scheduled for July 24-26, showcasing over 1500 exhibitors [115]. - The successful completion of the first Guangdong Youth Baking Skills Competition [117]. - The launch of the "Love True Cup" inaugural Chinese Baking Master Entrepreneur Competition aimed at fostering innovation in the industry [119].

Core Viewpoint - The article provides an overview of the latest developments in the baking industry, including new products, service provider updates, educational training, and industry events, aimed at promoting the growth of the baking sector [1]. Group 1: Baking Equipment - Jin Cheng Refrigeration showcases a new refrigeration series to celebrate its 50th anniversary [7]. - Hanbei introduces a semi-automatic oven loader, designed for ease of use and efficiency [8]. - San Neng presents a coffee dripper with a design that allows for better control of water flow during brewing [12]. - Bühler launches a chocolate pie production line capable of processing 1 to 1.5 tons of ingredients per hour [14]. - Shanghai Taixin unveils the Abyss double-arm mixer, which replicates traditional kneading techniques [16]. - MIWE introduces the Orbit trolley-style rotary oven, emphasizing energy efficiency and product quality [18]. - Saimai presents a spiral cooling conveyor tower, designed for stable and durable operation [20]. - Sanle Machinery offers a bread production line that optimizes key parameters for improved product quality [22]. - Yangzheng Intelligent Equipment launches a single-line croissant production line, enhancing production efficiency [23]. - Xinmai Machinery introduces a dough divider with precise control over various parameters [25]. - Leidun Machinery presents an infrared electric oven for faster and more even baking [27]. - Frex showcases a stainless steel commercial refrigerator with advanced cooling technology [29]. Group 2: Baking Raw Materials - Cargill introduces the Beifu® butter, enhancing dough flavor and texture [32]. - Komai offers Hokkaido wheat flour, known for its rich flavor and versatility [34]. - Nestlé launches a transparent dairy beverage with zero sugar and fat, featuring whey protein [36]. - Nanchao presents Jinmiler dairy products, suitable for various culinary applications [38]. - Hairong introduces a cherry blossom petal sauce, noted for its aesthetic appeal and flavor [40]. - Beizhilang offers frozen mousse, made with animal cream for enhanced taste [42]. - Jingri presents a black truffle mushroom filling, emphasizing rich flavor [44]. - Nanshun provides a premium Japanese bread flour, known for its elasticity and water retention [46]. - Andrew introduces a grapefruit cheese filling, balancing rich cheese flavor with citrus notes [48]. - Dingdingli offers chia seed filling, promoting health benefits and low calories [52]. - Baiyan presents Japanese bread flour with excellent moisture retention [54]. - Zhan Yi introduces French-style pastry dough, featuring artistic designs and zero trans fats [57]. - Shunnan offers a light sweet filling series, catering to modern consumer preferences [59]. - Ruisi Landuo presents a cheese paste that extends shelf life and meets health trends [62]. - Tebei Er introduces custard powder that is easy to prepare and versatile for various desserts [64]. Group 3: Service Provider Updates - The 2025 Third China Baking New Product Release Week, organized by Beirong, aims to enhance brand influence and market space for various businesses [93]. Group 4: Industry Events/Activities - The 27th China International Baking Exhibition concluded successfully, showcasing industry trends and innovations [110]. - The 2025 "Golden Statue" Cup IBA World Baker Competition China Regional Selection has officially started [112]. - The third National Skills Competition for baking and pastry arts has been announced [114]. - The fifth Asian Pastry Chef Competition saw the Chinese team crowned champions [116]. - The successful launch of Nanshun's barley premix powder marks a new era in healthy baking [118]. - The first Youth Pastry Chef Championship gathered top teams from leading institutions [120]. - The 10th World Bread Competition China Team Selection concluded with a successful final [122]. - The fifth China Dessert Championship also wrapped up, with winners set to compete internationally [124].

很多人会沉浸在尝试不同原料乐趣中，相同的配方，更换不同的原料来测试最终的口味。 但是这样少不了翻车，同样的配方，只是换了不同的材料，就失败了。或许并不是食材本身有问 题，而是在制作过程中，只关注面团而忽视了其他方面。 这篇文章就来一起讨论下如何调整更换原料数量和烤箱烘烤时间。 面筋呈细密的网状结构，在图中用纱窗来比喻。 充满丰富食材和馅料的面包谁都喜欢吃，常用的配料包括干果、果干、坚果、巧克力等。 我们以巧克力来举例，下图其实是一个做失败的面包。 这张照片的面包面团是一样的。 不同的是食材的量—— 右边膨胀不良的面包中包着左边两倍多的馅料。 为什么会发生这种情况呢？ 支撑面团的面筋就像橡胶气球一样，包裹着酵母产生的二氧化碳气体，使其膨胀。 在第一次发酵过程中，面筋膜积累膨胀所需的基础力量是非常重要的。也就是说，第一次发酵中面 团充分膨胀，意味着面筋得到了强化。面筋膜成为支撑面团的骨架。 如果第一次发酵不足，面筋就无法获得膨胀所需的强度和柔韧性。 另一方面，在成形过程中卷入原料时容差更大。这个我们下次再详细说吧~ 面筋的网状结构越细密，就越能包裹更多的气体，从而实现更大的膨胀。 现在，如果有不形成面筋的异物进入 ...