Core Viewpoint - The article emphasizes the importance of staying updated with the latest trends and developments in the baking industry, including supplier product information, service provider movements, educational training, industry events, and competitions, to foster the growth of the baking sector [2]. Equipment - Jin Cheng Refrigeration introduces a high-end custom double-sided curved island cabinet, enhancing product display with a unique design that increases customer engagement by 200% [7]. - Hanbake Technology offers a BRESSO® 90㎡ solution featuring a three-layer six-tray European oven, designed for medium-sized spaces, improving baking efficiency while reducing energy consumption [9]. - San Neng presents a plastic piping bag made from food-grade PE material, ensuring safety and ease of use [13]. - Mai Si Da's ecological stone rotary oven boasts intelligent temperature control and energy-saving technology, validated for 100,000 hours of operation [16]. - Fridge and freezer combination units from Fridge maintain optimal temperatures for food preservation and are designed for easy maintenance [18]. - Max Bake's MBFG series fully automatic mixing machines cater to various batch sizes [20]. - MERAND Tregor's baguette shaping machine ensures consistent dough quality through precise operations [22]. - Hao Ding's gas tunnel oven offers high efficiency and low energy consumption, suitable for large-scale baking operations [24]. Raw Materials - Cargill's Bafou® fermented butter enhances flavor profiles in baked goods, while OATLY Inside provides a unique oat ingredient with high dietary fiber and low sugar content [26][35]. - South Sun's Qingke bread premix powder utilizes high-altitude ingredients for a rich flavor [30]. - Ston’s clean-label bread improver is designed for medium to long shelf-life bread, improving dough fermentation and volume [32]. - Nanchao's fermented butter products are made using European fermentation techniques, ensuring rich flavor [37]. - Various innovative ingredients such as natural colorants and specialty dairy products are highlighted for their unique applications in baking [45][49]. Service Provider Dynamics - The 11th Restaurant Knowledge Sharing Conference successfully focused on practical industry topics, allowing for in-depth discussions among participants [89]. - Rui Ben Cloud has updated its product features to enhance user experience and operational efficiency [91]. Education and Training - Wang Sen Education offers a 24-day dessert course aimed at beginners looking to start their own baking business [94]. - Le Cordon Bleu Shanghai provides short courses on dessert making, emphasizing hands-on experience with high-quality ingredients [97]. - Upcoming baking study tours to Japan are scheduled, featuring renowned chefs and local bakery visits [99]. Industry Events/Activities - The Louis Lesaffre Cup China regional qualifiers are now open for registration, with submissions accepted until January 20, 2026 [106][107]. - The 28th FHC Shanghai International Food Exhibition showcases over 3,000 global exhibitors and features various culinary competitions [109]. - The Chinese team won the FIPGC Dessert World Cup, highlighting the country's competitive edge in the baking sector [111]. - The "2025 Fresh Course" will gather key players in the retail sector to discuss baking supply chain strategies [114]. - A forum on cheese and butter industry innovations is set for December 12, 2025, focusing on market trends and collaboration opportunities [116].