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E d i t o r i a l Publisher cum Editor
Rajneesh Sharma
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hese unprecedented times has brought about significant changes the way we live our lives today. It has impacted the buying behaviours and the market dynamics. The pandemic has resulted into mass
shutdowns and supply chain disruptions. The disruption in logistics created more issues in the market as consumers were not getting products as per their requirement which ultimately affected the market. The COVID-19 pandemic has significantly impacted the bakery industry. During the lockdown the supply of bakery products, though remained reasonable in the major categories like Breads & Biscuits, the essential components for breakfast and snacks, still many bakeries have to shut operations due to shortage of labour. Another factor that has created an impact on the market is the lack of raw material availability. These problems actually had worse affect on small unorganised bakers, who work
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with limited resources..
Bakery Review is a bi-monthly magazine, printed, edited, owned and published by Rajneesh Sharma from 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi. Printed at Print Creations, C-112/3, Naraina Industrial Area, Phase-1, New Delhi.
business models. This led many to explore home delivery business module.
Editorial Policy: Editorial emphasis in Bakery Review magazine is on educational & informational material specifically designed to assist those responsible for managing Bakery & Confectionery business. Articles are welcome and will be published on the sole discretion of the editor. Disclaimer: The editor and publisher believes that all information contained in this publication are correct at the time of publishing. Content published not necessarily are the opinion or view of the editor and publisher. Editor and publisher declines any responsibility for any action taken based on the information contained in this publication, including liability for error or omission.
A surge in home baking has been one of the stand-out positive trends from this situation. Also in order to survive, bakeries had to switch up their The convenience factor for consumers and the widened reach for bakeries mean online deliveries is here for the long-term. With the reopening of retail establishments, the demand for the bakery products will further increase in house hold sector. In the food services sector there is decline in bakery products demand but with hotels now opening pan-India it will regain market in the near future. In order to regain the confidence of consumers, food establishments must provide assurance to them that food has been prepared in a hygienic environment.
Annual subscription rate within India is Rs. 600 and for overseas it is US $110, for surface mail. Single issue is available for Rs. 100 in India and US $25 for overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.
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10 COVER STORY
Sugar or Sweeteners, for Bakery Products?
18 BUSINESS
All About Bakery Business
22 FEATURE
DEPARTMENTS
Tasty Liquids for Health
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Event
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News Scan
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Product Preview
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Viewpoint
24 INGREDIENT
Nothing Nutty About it
26 OPERATIONS
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Make a Quick Dessert Like a MasterChef Pro with Academy of Pastry & Culinary Arts
Cover Pic: Academy of Pastry & Culinary Arts
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BAKERY REVIEW
THAIFEX – Anuga Asia 2020 Successfully Concludes
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midst the challenging business climate, THAIFEX – Anuga Asia attracted an impressive turnout of 797 exhibitors and 21,104 trade visitors at IMPACT Muang Thong Thani, testament to the trade show’s value to the F&B industry. Apart from a strong showing from the local community, international businesses from countries like Brazil, Indonesia, Italy, Korea, Norway, Poland and USA participated through their local representative offices. Affirming THAIFEX – Anuga Asia as the leading trade show in the region With a proven track record bolstered by the exciting collaboration of two reputable brands - THAIFEX and Anuga – this was the first edition of the jointly named THAIFEX – Anuga Asia and was a resounding success, and business networking and market exposure continue to be the main focus points of the show. As the physical event in Bangkok comes to a close, business-matching opportunities will continue from 29 September to 2 October with the introduction of a new Virtual Meet element that extends the anchor networking platform – The Hosted Buyer Programme. Ensuring that exhibitors achieve maximum exposure and buyers continue to enjoy extensive sourcing opportunities, the Virtual Meet will facilitate interactions with a carefully curated group of more than 500 international buyers. This group includes representatives from hypermarkets, convenience store chains, e-commerce groups and others, such as METRO Retail Group, Circle K and Lazada Group – just to name a few. Laurent Pousse, General Manager, International Sourcing Department (Fresh & Grocery), Group Supermarket & Food Development, The Mall Group Company Limited : “We really want to show our appreciation to THAIFEX – Anuga Asia for being one of the first F&B trade shows to take place after COVID-19. F&B is a key industry and extending our network of sourcing partners is essential, so in a year with so many ups and downs, and serious unpredictability in business outlook, an event like THAIFEX – Anuga Asia with
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both physical and virtual interaction is a shining opportunity in difficult times. Faceto-face interaction is still irreplaceable for industries like F&B.”
Key virtual highlights from the hybrid trade show The trade show this year included both online and offline elements with virtual options made available for selected event highlights. This successful adaptation allowed THAIFEX – Anuga Asia to provide event participants with a similar variety and quality of activities while not compromising on safety and security. A great example is how the Future Food Experience+ successfully returned this year as an entirely digital experience – with 13 industry leaders sharing F&B insights and engaging in discussions about future trends in Southeast Asia with more than 1,100 registered participants through webinars. The longevity of this virtual event has also been extended as interested parties can continue tuning in till the end of October. Other key online elements included video streaming on Facebook Live, with 4,154 viewers watching 62 live sessions over 3 days, an upgraded online platform for buyers to obtain quotes and information from exhibitors and the THAIFExporter, a virtual initiative by the Department of International Trade Promotion (DITP) to facilitate international business negotiations. The THAIFExporter programme accepted 1,018 matching requests, bridging 261 Thai exporters with 752 international buyers. William Silva dos Santos, Head of the Trade Section, Embassy of Brazil: “Our experience at the hybrid edition of THAIFEX – Anuga Asia this year was extremely valuable as it opened up unique opportunities for Brazilian companies to connect with not only Thai businesses but also international organisations. We are grateful for how the trade show pushed on with an inventive twist this year to overcome geographical borders, enabling the companies to network with partners across the world and form new business
partnerships amidst these challenging times.”
Key highlights at the exhibitions ground With stringent safety measures put in place at THAIFEX – Anuga Asia, the physical event was equally exciting and having a variety of different supporting programmes meant that participants enjoyed a holistic experience. DITP’s offline product showcase, Eat Responsibly, also engaged those interested in learning about the latest trends in modern food consumption. THAIFEX – Anuga Asia is also well-known for discovering and highlighting the most innovative food products, and this year was no different. From plant-based meat to protein powder made from insects, the THAIFEX-Anuga Taste Innovation Show uncovered creative items, attracting interest from many major buyers.
Preparing for the future Discovering and developing new industry leaders is extremely vital for the F&B industry to continue thriving. This is why THAIFEX – Anuga Asia has always prioritised start-ups and technology, providing them with a platform to not only increase visibility but also to make the right connections for growing their business. At this year’s THAIFEX-Anuga Startup | Tech Pavilion, 27 local start-ups | technology companies were featured, giving them access to key decision-makers like F&B investors. Provided with a precious stage to pitch novel ideas both offline and online, these dynamic companies had plenty of opportunities to shine. Chatchai Pholmoon, Managing Director, Robomotion Technik Co., Ltd.: “Participating in THAIFEX – Anuga Asia has been extremely beneficial as we have managed to begin many promising discussions. It is a major boost to our business outlook as 2020 has been very unpredictable and this has been the only event of its kind carried out this year. It’s helped us take our business to the next level, and we also want to thank the organisers for making this connection.”
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Bonn Group Launches Tiffin Cakes Smaart Eats Introduces Variants Smaart Rice Straws in the With the aim of offering products with better taste and best quality Indian Market ingredients in affordable price for mass segment of the society during the coronavirus pandemic, Bonn Group of Industries added a new range of tiffin cakes in their elaborative cake portfolio. The moist and tender tiffin cakes have three flavors – Orange, Chocolate and Classic and will be available across the North Indian states of Delhi, UP, Haryana, Punjab and Himachal Pradesh. In India, the cakes market is fragmented and is still growing owing to the product variants across packaging formats, flavors and sizes. The market vendors are developing new products with an emphasis on Organic and gluten-free variants to increase their market share and gain traction in global marketplace. During uncertain times of COVID-19, comfort foods have been winning over the customers for their long shelf life and relatively low cost. The Bonn Bakery Cakes are soft and baked hygienically to perfection. They have the melt in mouth taste of real orange and chocolate to entice your taste buds. “In line of understanding the needs of the consumer during the pandemic, when the demand of comfort foods like biscuits, breads and cakes has gone up, we have introduced the Tiffin cake to meet the growing requirement. Consumers want hygienic and nutritious option for anytime snacking. These cakes are filling and satisfying and are a welcome change from the commonly available cakes in the market. The cakes are unique in its segment not only in shape but also in taste & serving size. The shape of the cake gives it a perfect option for your anytime snacking and that also in an affordable price. Cake is something which is being liked by all the family members irrespective of their age-group. It’s one of the best and easy snacking option with tea and any other hot or cold beverages. This move will facilitate Bonn’s strategic expansion while assuring the brand remains sustainable and catering to people’s need in these changing times”, said Amrinder Singh, Director, Bonn Group of Industries. The Bonn tiffin cakes are available in 30 grams packs priced at Rs 10. Unlike bread and other bakery products, cakes in India are popular in urban demographics and gaining momentum in rural set up as well.
Sma rt Eats believes that plastic waste has been choking the planet. It states single-use plastic straws are one of the largest contributors to global environmental pollution and even the extinction of a variety of marine life. To stop the use of plastic straws Smaart Eats has launched Smaart Rice Straw™! Now, you can conveniently use 100% edible, biodegradable, and affordable straws made of high-quality rice to enjoy your drinks. The texture of these durable rice straws is harder than the regular plastic straws, so they won’t melt in your drinks. They’re also available in a variety of sizes (6.5, 8, and 13 mm) and appealing colors (gray, white, purple, green, and orange). After use, you can conveniently dispose them as regular straws and would not have to worry about environmental pollution anymore as they get decomposed easily after use Vishal Laddha ,Co-Founder, Partner & CEO, Smaart Eats, said, “The extent of pollution and environmental damage caused by plastic straws is daunting. We believe in sustainable and healthy living without compromising on our overall lifestyle when it comes to food consumption, and realized that people are willing to take a step forward towards protecting our planet but do not have sufficient choices at their disposal. Hence, we introduced rice straws that are a perfect and easy replacement to plastic.”
Mad Over Donuts’ New Avatar Mad Over Donuts has decided to revamp and reintroduce itself to its customers. Initially positioned to offer an affordable indulgence, the brand’s new focus will be to become a part of all celebrations and joyful occasions, no matter the size. Mad Over Donuts will now position itself as a lifestyle brand in the treats and confectionaries category. Their refreshing new avatar will be symbolized by a new logo with a modern design and cleaner lines yet encompasses the values which the brand was built on. The brand has also extended its colour palette to feature brighter, fun colours such as orange, yellow, purple, teal, and pink, which will emphasize their core ethos of Fun, Flavour and Freshness. Their new tagline ‘Bite Into Happiness’ encompasses the very fabric of Mad Over
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Donuts’ spirit. With its new digital marketing strategy, Mad Over Donuts wants to stay connected with its customers via an omnichannel approach, in addition to launching new stores across India. Mad Over Donuts is actively following the government’s directives for takeaways and all of their stores are equipped with contactless menus and payment mechanisms to power takeaway orders. With contactless, tech-enabled transactions, Mad Over Donuts is ensuring that customer safety is pivotal during these trying times, which is ensured by daily monitoring of hygiene practices across all the outlets. Over the past 3-4 months, Mad Over Donuts has been aggressively collaborating with food delivery companies such as Amazon
and Dunzo and has also partnered with Café Coffee Day and Rebel Foods for its expansion plans across India. Tarak Bhattacharya - CEO, Mad Over Donuts, said, “When we first launched Mad Over Donuts 13 years ago, it was ‘love at first bite’ as people fell in love with our offerings. Today, we are rebranding Mad Over Donuts to showcase what we have always stood for: fun, friendship, and a no-occasion-celebration kind of happiness. Our new look – be it the new logo, revamping the look and feel of our outlets, and introducing a new & exciting menu and packaging options is all about becoming synonymous with enjoyment and celebration even for the smallest of reasons. We want to spread joy and happiness and become the go-to name in the treats segment.”
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Burger Singh Signs Master Franchise Deal in Gujarat Burger Singh, India's brand of fusion burgers, has signed a master franchise deal in Gujarat. The deal will see the company and the Master Franchise open 40 outlets within the next two years in Ahmedabad, Surat, Vadodara, Rajkot, and other cities of the state. The 40 outlets will be a mix of dine-in and take away outlets along with some strategically placed cloud kitchens. The Master Franchise will be seeking suitable sub-franchisees in the area. The Burger chain's bid to remain innovative and in sync with regional expectations is highlighted in its wide range of customised vegetarian burgers that they plan to launch across various outlets in Gujarat. "Gujarat has a vibrant food market with huge potential. Eating out is a major source of entertainment in the state, and the people love going out with friends and family to bond over a
good meal,” said Rahul Seth, Chief of Staff at Burger Singh. He added, "Our franchise options are the perfect opportunity for those who have an entrepreneurial appetite and propensity to progress at a good pace. With a proven business model, high returns on investment, quick service and delivery-focused outlets, we are seeking franchise partners in Gujarat to become a part of our vision to make Burger Singh one of the most loved burger chains in the country. Our model has worked really well in tier 2 cities like Jaipur, Hyderabad and Dehradun and we are confident it will do extremely well in Gujarat too." The Master Franchise in Gujarat has been taken up by Balaji FoodWorks, a company established by two aspiring and young entrepreneurs, Harshil Soni and Yash Patel.
Red Ginger Opens its First Casual Dining Concept, “Cafe Cinnamon”
Lavazza Introduces Contactless Coffee Dispensing through an App
Red Ginger Ho s p i ta l i ty I n d i a P v t . Ltd . , t h e F & B M as te r Concessionaire has opened the first outlet of "Cafe Cinnamon", its exclusive casual dining concept, at Shri Guru Ram Dass Ji International Airport, Amritsar. Café Cinnamon is a reflection of the newest and best in casual dining experience offering a formal seating arrangement for 24 guests. The foodies of Amritsar can take delight in the innovative and refreshing beverages and appetising food items that it has to offer. In order to maintain a fine balance between coffee and chocolate lovers, the menu comprises of Lavazza Cappuccino, Masala Cold Drink, Cardamom Tea, Juice Fruity Sundae and Wicked Brownie. The food menu also includes freshly prepared food like Gourmet Pizzas, Pasta, Sub Sandwiches etc. Gaurav Ahuja, Managing Director, Red Ginger Hospitality, said, "We are looking to welcome the discerning customer who looks forward to spending quality time in a plush ambience before boarding the flight.” He added, “After a successful launch at Bhopal Airport we are very excited and happy to bring this concept to Amritsar as well.”
Lavazza has announced that it is enabling companies to offer safer work environments by introducing a new dispensing system which allows one to brew their favourite cup of coffee through an app without an internet connection. Lavazza’s contactless coffee dispensing system through an app allows coffee dispensing using smart proximity signals where the app and the coffee machine connect via an internal SSID (closed WiFi network) without WiFi or 4G connection. One just has to download the Lavazza app on their phone, choose their favourite cup of coffee and pick it at the schedule time shown on the screen. “With select clients from various sectors, especially under essential services having opened their workspaces from April 2020, there was a need for non-touch beverage solutions. As social distancing and contactless modules became the new norm, we wanted to provide a hygienic coffee experience. So, we developed the contact-free dispensing system for everyone to enjoy coffee breaks without any compromises.” said Jai Ganesh Ramnath, MD, Lavazza India. To make sure there is complete distancing maintained between people, the app features an automatic inbuilt queuing system to avoid contact between multiple users during break time while seamless synchrony between the machine and app ensures Zero lag time. Employees can access the machine without sharing their mobile numbers or being asked for an OTP. " prioritizing the customer and their needs has always been the centre of Lavazza’s innovations and products right from its inception 125 years ago, we have also ensured that the coffee we sell adhered to International Food Standards like FSSC 22000, ISO 9001:2015 and Kosher. The entire process flow from unloading the green beans, automatic storage into silos, roasting and packaging the coffee beans/ grounded powder is completely automated process with no human intervention, now we are happy to add the contactless dispensing system as well keeping customers wellbeing in mind.” Added Jai Ganesh.
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Sugar or Sweeteners, for Bakery Products?
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C O V E R
Bakery industry contributes a great deal towards satiating one’s craving for sweets. With an array of cakes, chocolates and cookies, it definitely helps in satisfying your sweet tooth. However the health conscious millennial, and even the elderly, are become averse to consumption of refined sugar. So how does the bakery industry cope with this dilemma? Are the bakery chefs keen to shift from sugar to other forms of sweeteners? Ashok Malkani tries to find whether sugar is really harmful to health and how the bakery products can continue to spread sweetness around.
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akery industry, with over 2,000 industrial bakeries producing around 1.4 million tons of the bakery products and 1,000,000 small-scale bakeries producing 1.8 million tons of bakery products, is one of the biggest contributors to the country’s processed food industry. According to Bizencyclopedia, the cake market is forecasted to reach US$ 882.24 million by 2024 growing at a CAGR of 12.5% during the forecast period from 2019 to 2024. The bakery industry contributes a great deal towards spreading sweetness as it bakes goodies – ranging from cakes to cookies. We are all born with a sweet tooth. The enjoyment one feels from eating something sweet is, according to scientists, facilitated by the same morphine-like biochemical systems in the brain that are thought to be the basis for all highlyrewarding activities. Sugar gives us druglike pleasures. However, some researchers suggest that sugars are toxins which cause obesity, diabetes, hyper- tension and Alzheimer’s disease. Sugar seems to have joined the list of dietary evils. Today, health experts are urging people to cut back their daily sugar intake. The ancient Hindu preparation known as the five ambrosias, a dish fit for the gods, incorporated sugar along with milk, honey, yogurt and clarified butter. Its appeal knows no limits, as the medieval historian Albert of Aachen pointed out in his description of 11th-century European Crusaders when they first encountered sugar cane in the Holy Land: “They could scarcely get enough of it.” Sugar has been popular through the ages but recent studies have found that sugar is
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harmful to your health. Experts believe that sugar consumption is a major cause of obesity and many chronic diseases like type 2 diabetes. With people becoming more health conscious, curtailing intake of sugar seems to have become a trend with consumers today. Dinesh Pai, Pastry Chef, Four Seasons Hotel Mumbai, observes, “Just like the old saying goes – ‘Even nectar is poison if taken in excess’ similarly overdoing sugar as a part of one’s daily diet can indeed be harmful in the long run. Sugar has come under attack in recent times owing to the amount of processed, sugar-laden options one can find in the markets and how easily it is accessible to all. Sugar can be found in a variety of edibles ranging from pastries to sauces, energy drinks to granola bars and while processed sugars can be harmful
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to the body, a moderate intake of sugar can be an acceptable part of a healthy, balanced diet. “Sugar has a bittersweet reputation when it comes to health. One of the first things that people tend to connect to sugar is diabetes. Hence people with lesser clarity on the subject tend to fear and avoid sugar in its entirety than understanding what kinds of sugars are good and bad for you. In the past, people with diabetes were told to avoid eating all foods containing sugar this was because it was believed the sugar would have a negative effect on their blood sugar levels. Sugar occurs naturally in all foods that contain carbohydrates, such as fruits, grains, and dairy. Consuming whole foods that contain natural sugar is okay. Since the human body digests these foods slowly, the sugar in them offers a steady supply of energy to your cells. A high intake of fruits, vegetables, and whole grains also has been shown to reduce the risk of chronic diseases. “However the problem occurs when you have too much sugar. Having too much sugar is not the only reason for obesity but its impact on obesity and diabetes is well-documented. In addition excess consumption of sugar in the long run can also have a serious impact on the heart. Eating too much of any food without moderation and control is bad and hence regulating ones diet for balanced nutrition is always advised. “ I n fa ct a d d i n g a l i tt l e s u g a r to
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Pratik Roy
Rajat Sachdev
Dinesh Pai
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nutritious grain foods like wholegrain bread may encourage people to eat more of these foods. While sugar is an important ingredient in breads and dessert, we do find alternatives to sugar quite easily these days. For instance at Four Seasons Hotel Mumbai we often cater to our health-conscious guests by creating desserts for them as per there dietary preferences. Also we offer options like sugar-free ice cream on our menus as an alternative to sugar-rich desserts.” Rajat Sachdev, Pastry Chef, Sofitel Mumbai BKC states, “Though sugar holds a very strong place in the bakery sector, due to its softening quality that makes the baked goods moist and crunchy, it’s imperative to look at its adverse effects as well. Science has proven that irregular and excess intake of sugar causes obesity and heart diseases. To avoid the ill effects, bakers are considering substituting sugar with some natural sweeteners like stevia, maple, coconut sugar, honey, etc. to meet the increasing demands of the healthconscious genre. This also makes the final product on the higher side of the cost due to its nutritive procedures.” He adds, “Sugars are a type of a simple carbohydrate that occurs naturally in some food and beverages. Experts believe that sugar consumption is a major cause of obesity and many chronic diseases. Consumption of too much sugar can have negative health effects and can cause the following health issues: • Weight gain • May increase your risk of heart disease • Has been linked to acne • Increases risk of type 2 diabetics • May increase the risk of cancer • May increase the risk of depression • May accelerate the skin aging process • Can increase cellular aging • Drains one’s energy • Can lead to fatty liver • Increase kidney disease risk • Negatively impact dental health • Increase the risk of developing gout • Accelerate cognitive decline Pratik Roy, Executive Pastry Chef, The Leela Goa, subtly presents the picture thus: ’An apple a day keeps the doctor away’. But does the same thing hold true for 4 or 5 apples a day?....I guess not. Same thing goes for any of the products, including Sugar. I feel anything in moderation is not harmful to the human body but anything in excess, than the usual, is always going
to lead to complicacies and not a desirable outcome. “ To c l a r i f y, s u g a r i t s e l f d o e s n ’ t make you gain weight. Eating an excessive amount of sugar contributes to that. The only alternative is to cut back on the sugar used. For me as a pastry chef it is the most important ingredient as it helps in sweetening of products, aeration, acts as a food for the yeast, being hygroscopic helps in moisture retention in baked products and gives the nice golden brown colour to the baked products.” He adds, “I feel anything in moderation is not harmful to the human body but anything in excess, than the usual, is always going to lead to complications and not a desirable outcome. Bad effects of refined sugar, like obesity, diabetes etc is known to all but at the same time it is one of the most important ingredient in a bakery.”
Different Types of Sugar Sugar comes in different forms. Most healthy foods contain naturally occurring sugars. Today, in spite of offering sane advice to people that they should consume sugar in limited quantities they are averse to the ideas of consuming refined sugar. Is refined sugar harmful? What are the other sweetening agents that can be used by bakers? Rajat reveals, “Refined sugar may increase your risk of obesity, type 2 diabetes and heart diseases. They are also linked to a higher likelihood of depression, liver disease and certain types of cancer. In quest to abstain all these, bakers are choosing natural sweeteners like honey, maple, stevia, coconut sugar, etc. over sugar. These add nutritive value to the baked goods with an equivalent sweetening and moist texture. By looking at the benefits and nutritive components of each one of it, bakers can finely balance the healthier proportion of the final product. “Nowadays sugar-free food is very popular because of their less calorie content. A sweetener is a food additive, which mimics the effect of sugar on taste. Therefore, they are called sugar substitutes. Consumers often select those options, which are composed of low-calorie sweetener because they want the taste of sweetness without added calories. One group of such sweeteners consists of substances with a very intense sweet taste and is used in small amounts to replace the sweetness
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India Distributor & Stockiest for :
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of a much higher amount of sugar. The sweeteners of this type currently approved by FDA are- Aspartame, Acesulfane-K, Neotame, Saccharin, Sucralose, Cyclamate and Alitame. “Some people may experience negative effects after consuming artificial sweeteners, even though they are safe and well-tolerated by most people. To avoid artificial sweeteners, people also prefer using natural sweeteners instead.” Dinesh disclosed, “There are various natural sweeteners that are used in Bakery Production today such as Agave Nectar, Natural Honey, Coconut Sugar, Pure Dates Nectar and more. Bakers love experimenting with sweeteners and flavours and therefore also adopt alternate modes of sweeteners whilst baking. I personally prefer using honey in my bread recipes to glaze my morning bakeries and I use coconut sugar in Panna cottas instead of natural sugar. Our guests with dietary restrictions surely appreciate these sweet treats that are bereft of refined sweeteners.” Pratik, however has different views about preference of other formats of sweeteners over refined sugars. He asserts, “Replacing refined sugar with artificial sweeteners is more harmful than having the sugar itself. Replacing it with other
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natural sweeteners like molasses, maple syrup, honey etc needs a lot of balancing of the recipe and might not always give the desired colour and texture. We replace the refined sugar in our bakery and pastry partly with brown sugar (though it is not very different than refined...only it is unprocessed). We also use jaggery, molasses, maple syrup and honey wherever they can be used without effecting the texture and look of the finished product as much.” He further continues, “Besides the above, at the The Leela Goa, we use Splenda to make sugar free desserts for diabetic guests on request. Health conscious people are happy as they can enjoy desserts without worrying about putting on too much weight. But for me, modifying the recipe does not give me the desired texture or flavour meant for the original recipe.”
Effect of Replacement of Refined Sugar Bakery products are often an important part of a balanced diet and today a wide variety of these products line the supermarkets’ shelves. However, bakery products, like many processed foods, are subject to physical, chemical and microbiological spoilage. What are the causes which affect the shelf life of these
products? Is sugar substitution one of them? Pratik states, “There is shelf life for sugar substitutes and the products made from them. Most of the sugar substitutes have an expiry date mentioned on the pack. I personally do not recommend using any of these.” Rajat too is of a similar view. He says, “There is a shelf life for sugar substitutes and products made from them. Sugar substitutes are compound or plant-based substances used to sweeten or enhance the flavour of food & drinks also called “artificial sweeteners” or “non-caloric sweeteners.” They can be used as a tabletop sweetener (for example, to sweeten a glass of iced tea) or as an ingredient in processed foods and drinks.” Dinesh asserts, “Stevia is 150 to 300 times sweeter than sugar, and Monk Fruit is about 200 times sweeter. Replacing sugar in preparations is easy with highpotency natural or artificial sweeteners. The shelf life of products made from these substitutes typically remains same as those made with sugar. “As we have other ingredients that go into the making of desserts like fats and flavorings, we generally keep the final product in controlled temperatures of 5°C or lower for 12 hours.” n
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RECIPES FOR SUGARLESS SWEETS
CRÈME DE FRAISE Ingredients Fresh cream (whipped) 500 ml Splenda (puree) 02 sachets Fresh Strawberries (sliced) 100 gms Method: • Take a mixing bowl, add fresh cream and whip on slow speed. • Then add in Splenda and whip until semi whipped consistency. • Once the cream is semi whipped add it in a pipping bag. • Wash and chop fresh strawberries and keep aside. • Then take a glass, pipe in the semi whipped cream then add chopped strawberriesand follow the same layering method until the glass is full Garnish: Garnish with micro greens and edible flowers.
MALCHOC MOUSSELINE Ingredients Fresh Cream 250 ml Malchoc (no added sugar chocolate) 150 gms Frozen Sour Cherries 100 gms Fresh Cream (semi whipped) 200 ml Chocolate Shards for garnish Method: • Take a bowl, add fresh cream and boil it, once the cream is boiled add molchoc chocolate to the mixture and let it melt (Ganache is ready) • Marinate the chicken with the above
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ingredients (Marination) for 15 - 20 minutes • Then take semi whipped cream, add the molchoc ganache to it and mix it well (holding method) • Add the chocolate cream in a pipping bag and keep aside • Take a glass, add the molchoc cream then layer with chocolate spards and follow the same layering method until the glass is full. Garnish: Garnish with fresh sour cherriesand chocolate spards.
Rajat Sachdev, Pastry Chef, Sofitel Mumbai BKC
• 2 teaspoons vanilla extract • 1/4 cup - Stevia • Pinch of salt Method • Boil milk, cream, vanilla extract and sugar on slow heat. • Soak gelatine powder in cold water and then add it to the hot mix. • Set in glass and cool in refrigerator for 3 hours. • Serve cold with fresh berry on top.
D i n e s h Pa i , Pa s t r y c h e f, F o u r Seasons Hotel Mumbai
POUND CAKE Ingredients • 1 and 3/4 cups of all-purpose flour sifted together with 1/4 cup of cornstarch. • 2 teaspoons - Baking Powder • 1/2 teaspoon - Salt • 1/2 cup softened butter. • 1 tsp - Stevia • 3 Eggs • 2 teaspoons - Vanilla Extract • 3/4 cup - Cream Method • Mix the cream, butter and sugar alternative (Chef Dinesh recommends using coconut sugar or honey). • Add eggs one by one. • Once the above ingredients are mixed, combine all dry ingredients - flour, cornstarch, baking powder and salt. • Lastly add the cream. • Pour in Baking mould and bake at 180 °C pre-heated oven for 20 minutes. • Let it cool.
PANNA COTTA Ingredients • 1 and 1/2 teaspoons gelatin powder (unsweetened) • 1/2 cup milk (boiling) • 2 cups heavy cream
CHOCO CHIP COOKIE WITH JAGGERY Ingredients Butter Brown sugar Sugarcane jaggery Eggs Flour Cocoa powder Baking powder Chocolate chip Dark chocolate
340 gms 130 gms 400 gms 6 no. 430 gms 100 g 10 g 1300 g 400 g
Method • Mix the butter, brown sugar and grated jaggery together, till light and fluffy. • Add eggs few at a time and mix till absorbed. • Fold in the dry ingredients. • Bake at 180 deg C for 8 to 10 minutes.
Pratik Roy, Executive Pastry Chef, The Leela Goa
Aug-Sept ’20
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BAKERY REVIEW
All About Bakery Business India’s bakery industry is one of the biggest contributors to the country’s processed food industry. According to the latest report by IMARC Group the Indian bakery industry touched $ 7.9 billion in 2019. The market value is projected to reach a value of $ 13.3 billion by 2025, expanding at a CAGR of 19.1% during 2020-2025. These figures are likely to tempt entrepreneurs to enter the industry, which is also popular with n several female bakers. However, there are several aspects of the business which needs to be examined by industrialists before entering this field. Ashok Malkani examines a few of them like the growing awareness and preference of people for healthy products which are gluten free as well as the lack of skilled labour and other problems. One can also opt for the franchisee route. 18
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BAKERY REVIEW
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ccording to a recent report, the bakery industry is experiencing a growth of 9%. There are over a million bakeries in the unorganized sector. The market value is projected to reach $ 13.3 billion by 2025, expanding at a CAGR of 9.1% during 2020-2025. The bakery industry, today, is the third highest revenue earner among the processed foods sector in India. The per capita consumption of bakery products, in India, is quite low as compared to the developed countries. The consumption, here, is about 2kg per annum as compared to 10-15 kg per annum in developed countries. The Market Research Report states that the global bakery market size was estimated at $203.8 billion in 2018 and is projected to expand at a CAGR of 3.2% from 2019 to 2025. Bakery industry is supposed to be leading above all ready-to-eat food segments. Looking at all these figures, people are keen to venture into this industry There can be little doubt that bakery business is considered to be lucrative but it is essential for those desirous of entering this industry to not only do a market survey but also know about the problems affecting the industry.
Essentials of Starting a Bakery To start a bakery, the first essential is the location. Besides, you must have a business plan. Creation of a business plan will force you to look at the business from every angle. This will help you not only define your business but also set goals, find ways to generate revenue, list expenses, identify your customer base and examine your competition. To know your start up costs, you’ll need to compile a list of equipment. The bakery equipment that you would need would be planetary mixers, spiral mixers, oven, gas, stove, cylinders, etc. Planetary mixers, help the chefs and bakers in mixing the ingredients in the right proportions at regulated speed and time to provide consistent batter for more voluminous softer cakes and pastries and crunchy cookies. Spiral mixers are used for kneading bread, bun. Dough proofer is another equipment that you need. It makes dough-rising process simple by optimizing heat and humidity. As far as ovens are considered, there are
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several types of ovens – diesel/electric/ gas/and convection. Good oven spring gives not only volume, texture and softness to bakery products but also appetizing golden crust. Besides, the equipment you also have to get all the licenses. Five licenses are essential. They are: FSSAI license, GST Registration, Local Municipal Corporation Health License, Police Eating House license, and the Fire License.
Problems Looking at the growth in demand for bakery products one should not be mislead into believing that success in the industry is a cakewalk. One has to realize that there is competition. It is not only competition of big bakeries but also small bakeries which are already established. It is thus necessary for new bakers to know the expectations of the consumers. A new entrepreneur should also study the variety, quality and price of the competition and, accordingly take decisions about his products. A prudent advise would be: Be original. You cannot survive by being a carbon copy of your competitors. As the stalwarts say: Be the best, be the first! One has to understand that baking is a science and you require specialized trained staff. It is believed that there is a shortage of training institutes resulting in scarcity of trained bakery workforce. Access to qualified and trained workforce is a major hassle in the industry. The major requirement of the industry is to have trained manpower in order to prepare healthy bakery products which could be marketed easily. Untrained labour is the bane of Indian bakery. There are few people who want to work in bakeries. Many who venture into this field quit after some time as the work is demanding, physically and mentally. Being under time pressure many of them no longer bother about quality. This, in turn, affects the reputation of the bakery, resulting in a lowering of sales. Bakers have to work at odd hours. They have to start work early in the morning, when there is no transport available to get them from their home to their place of work. To the average person, it may seem that a baker’s job does not require much skill or experience. All they have to do is mix some dough, knead, form, put into an oven, take it out after a set time. Anybody, according
to a layman, can do that. But this is an erroneous concept. A bakery worker has to possess a lot of skill which is acquired through a lot of experience. It takes many years to acquire the required skill. In countries like France and Germany, there are many institutions which train you up. As a result, the skill level in these countries is very high and bakery products are of very high quality. But in India the situation is quite different. With the increasing number of bakeries, the country is fast becoming a place where careers in baking are becoming more viable and rewarding. Baking and pastry chefs with world-class training and skill sets are in demand at the moment and, according to experts, due to lack of infrastructure at the grassroot level, lack of trained specialty instructors, lack of right exposure and sufficient exposure to world class baking, skill gap persists as far as producing world class products is concerned. O n e h a s t o re m e m b e r, fo r yo u r customers, your employees are the face of your bakery. Thus the employees have to be skilled and alert. Often they are unable to answer customers’ questions about ingredients in the breads and cakes, about why your bakery is better than that of the competitors or why using real cream, eggs and butter creates a superior product. Baking, it must be realized, is a science and it is necessary to have a mix of exact portions for the products to be delicious. Lethargy in the back of the house staff may prevent them from paying attention to ingredients and measuring, affecting the quality of the products.
Healthy Products It may be pointed out that the industry has been, recently, moving away from mass produced goods towards niche offerings like healthy baked goods and high quality artisanal products, which is good news for small bakeries as they can, taking advantage of industry trends, grow strategically. Consumers want fresh, organic ingredients and a variety of flavors and options. The demand for gluten-free, sugar-free, low sodium and protein bakery products has increased three folds in last five years. One way of introducing healthy products in your bakery would be to use whole and alternative grains. To meet the demand for gluten free and allergen free baked products one can use flours from buckwheat, quinoa,
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millet, amaranth, flax, corn, rice, sorghum, wild rice, and other non-wheat grains. These flours offer tastes and textures that are uniquely different from wheat flours, which also serve the trend toward more types of artisan, handcrafted breads and other products. The popularity of whole grains continues to increase for their health benefits and for their unique tastes and textures. Remember that whole grains may be cracked, rolled and crushed but they must contain 100% of the original grain to be considered true whole grains. The fibre, protein, vitamin, and nutrient content of whole grains tends to be higher than that of processed grains. Bakeries are making efforts to have gluten free products. Maida is being replaced by millets. Plans are also underway to explore the use of honey in bakery products. Bakeries offering high protein baked goods have become popular. Thus you too should try to include high protein products in your bakery. You could offer options like high protein muffins, cookies, etc. Pervading health consciousness has increased the demand for a new range of suitable baked products. Bakers, newly entering the field, have to realize that the baking industry has been changing by degrees over the past decade due to the changing demands of the consumers. Recent surveys indicate that about 50 per cent of the consumers choose cleaner and healthier bakery products. This trend is expected to continue over the next few years.
BAKERY REVIEW
using coloured price tags to mark diabetic, vegan and gluten-free products. You can also popularize your bakery by tapping into social media. Campaigns on social media work well for raising people’s awareness of your brand. Instagram is the perfect platform to share beautiful pictures of your products, interior design and team. Tell your customers about new promotions. Remember, social media works best when it’s used to engage in a conversation with your customers.
Technology Technology plays an extremely important role in streamlining your business. Bakeries vary sharply in size and methodology. Improvements in equipment are some of the visible changes noticed in bakeries, as far as technology is concerned. Spiral-
Franchisee Route
Marketing Marketing of your bakery products is extremely important. Though large bakeries account for maximum sale, mass production is, slowly, beginning to lose its dominant position to artisan bakeries, which are gaining popularity due to their ability to adopt to new food trends. So how do you attract customers? You have to find the right way to communicate with your customers. Get friendly with your customers so that you become aware of their needs and interests. A customer likes to see a big smile on the face of the baker. Thus the people that you hire should be able to present a friendly and cordial service to the customer. People appreciate when your employees make them feel welcome. You could also make things easy for the customers by
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sales, plan and forecast. However, today’s growth strategies require a much more data-fueled process. A digital ordering and reporting system does double duty by tracking order details and providing visibility into long-term sales volumes, product trends and timing. Analytical reports can help a bakery determine which products are popular at different times of the year and which ones could be eliminated. This will help you in streamlining inventories, marketing, promotions and even staffing. One should realize that if you merchandise and create products that are appreciated by the customers your costs will go down while the efficiencies will go up. Another technological development is the point-of-sale (POS) transaction. This is an integral part of your establishment which takes care of billing, ticketing, invoicing and tax management.
style mixers enable bakers to make larger batches of bread, with less oxidation of the dough from over-mixing. The addition of automatic timers lets bakers “dump and forget,” with mixers that could provide a timed rest period for the dough without supervision. Modern ovens use rotating racks, probes and microprocessor controls to provide even baking and precise control of both temperature and humidity levels while products are baking. These are some of the technological improvements that have taken place in the bakery equipment. Bakery-management software can track sales and reconcile them with inventory, making it easier to maintain appropriate quantities of ingredients. Bakeries had, till some time ago, used manual processes to track inventory and
And if you are hesitant to venture into the industry as you lack experience and confidence, you could enter the industry through the franchisee route. Franchisors provide relevant training and timely support to the franchisees in areas of marketing, handling human resources and raw material, operations and selection of location for opening outlets. They are instructed on retail management and spreading across along with other franchisees. Bakery franchise industry has managed to become one of the largest industry around the globe. The bakery industry has witnessed a streamlined growth in franchise models and domestic-grown brands of about 15% YoY during the past 2½ decades. Bakery franchises are one of the most sought-after business models. Small bakery franchise shops are growing steadily. Franchising in India is at a growing stage. As per a report published by Franchise Asia, the growth of the franchise industry in India shows no signs of slowing down. The sector proved to be highly profitable in 2017 and 2018 and is on track to emerge even stronger during 2020.
Conclusion Bakery industry has immense potential for an enterprising entrepreneur, but it is not cakewalk. He has to make a thorough market survey. This is equally true to those who want to start home baking business! n
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F E A T U R E
Tasty Liquids for Health By Jhuma Biswas
T
he COVID-19 pandemic has given the consumption of immunity boosting food and beverages an added focus in our lifestyle. People are now not only adhering to hygiene norms in more numbers but are becoming much more health conscious in their eating habits. Perhaps that is the only benefit we can accrue from the ongoing pandemic, which otherwise has come as a curse (hopefully temporary) to our lives and livelihood. Not only high-end formal restaurants and casual dining restaurants, but also street corner bakery outlets, QSR chains and cafes, which have recently resumed operations across India after months of being shut, can garner decent revenues by having more and more innovative immunity boosting beverages or even commonly known healthy beverages in their menu. These additional revenues can help them to tackle the challenge of these trying times better. Of course, here I want to emphasise that simply intake of immunity boosting beverages would not guarantee you good health and safeguarding from various diseases, but yes their regular intake can facilitate towards such an endeavour. One of the important immunity boosting beverages that could be extensively used by bakery outlets and cafes can be turmeric tea, with infusion of lemon juice and honey. Turmeric has curcumin, which is endowed with anti-inflammatory effects. Curcumin is also a strong antioxidant. Banana honey smoothie with yogurt and sprinkling of pumpkin seeds can also be a wonderfully healthy beverage that our bakery outlets, QSRs and cafes can promote more and more. This thick beverage can
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help weight loss and also facilitate in building immunity. Banana, orange and kiwi smoothie, with infusion of lemon juice, yogurt and ginger can also be a delightful beverage, which can be delightfully healthy too. The kiwi and orange give you Vitamin C, banana gives you potassium and you can also get the benefit of anti-inflammatory property of ginger from this drink. Who says healthy cannot be tasty? Among the smoothies, strawberry and blueberry smoothie with milk and yogurt can be a delightful immunity boosting option. It can be a wonderful accompaniment with a burger or pizza or can be a refreshing drink for breakfast or with the evening snacks. Blueberry is enriched with several health benefits but the most commonly known health attribute of blueberry is perhaps that it is extremely rich in antioxidants, which safeguard the human body from free radicals. Free radicals are unstable molecules which can damage your cells and contribute to diseases like cancer. Strawberries are no less healthy. They are an excellent source of Vitamin C and manganese and they also contain healthy amounts of potassium. Strawberries are also enriched with folate, which is very important for pregnant women. Furthermore, strawberries are low in calories and are spruced with healthy antioxidants. Strawberries also help in reducing fo r m at i o n of b l o o d c l ots w h i c h a re associated with strokes. What is more, strawberry is spruced with many flavonoids that act as great antioxidants. Together they may act as defense to the invasion of cancer or tumour growth. However, more human research is needed to understand
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BAKERY REVIEW
the effect of strawberries on cancer conclusively. Strawberries may also be used to prevent type 2 diabetes. Another healthy beverage that the bakery outlets, QSRs and cafes can offer is our good old almond infused milk. It is always better if the beverage is prepared without added sugar and with a pinch of turmeric and saffron. Carrot ginger juice with infusions of cucumber, lemon and ginger is also a highly refreshingly healthy beverage, which can be promoted in cafes in a big way, especially as a breakfast option. Carrots are richly endowed with beta-carotene, a compound that the human body changes into vitamin A, which in turn helps in maintaining the health of eyes . Carrots can also lower the risk of cancer and heart disease. Beetroot, carrot and apple juice is another immunity boosting beverage. G re e n te a i s a co m m o n l y k n ow n immunity boosting beverage. Many of India’s high-end cafes can now also switch to serving green tea, instead of the regular tea. I am sure such an initiative will be appreciated by the guests, especially if it is
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F E A T U R E
made known to them that green tea is rich in antioxidants and beneficial polyphenols. Th e p o l y p h e n o l s ca n i m p rove o u r immune function. The anti-microbial properties of green tea prevent the growth of bacteria and virus. Green tea can
prevent cardiovascular disease, has cancer fighting agents named flavonoids, can help improve our brain function and can also help improve our metabolism. Green tea can also help improve blood flow and facilitates in lowering LDL (harmful cholesterol) levels. These and many other healthy immunity boosting beverages can be easily promoted in bakery outlets, QSRs and cafes across I n d i a t h ro u g h i nte l l i g e nt m a r ket i n g measures. For example, in every combo meal, the immunity boosting beverages can be introduced at concessional prices. The outlets can adjust the loss in revenues by increasing the prices of other food products slightly. This would not tax the pockets of the guests unduly but would encourage them to try immunity boosting beverages. Moreover, the renowned nutritionists and dieticians can be hired by bakeries, QSR chains and cafes to endorse their immunity boosting beverages on offer. The extra cost can easily be offset by the increased footfalls as now in the light of the present trying circumstances people are naturally quite keen on boosting their immunity than before. n
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BAKERY REVIEW
Nothing Nutty About it By Jhuma Biswas
C
ashew nut is regarded as a popular dry fruit with wide applications in food preparations, though it is neither a fruit and nor a nut, if one were to analyse scientifically. Both cashew nut and cashew apple are the products of cashew tree. Scientifically known as Anacardium occidentale, the cashew tree can reach a height of 14 metres. However, the dwarf version of this tree, which grows only up to 6 metres, is generally more profitable for the F&B industry, as it has earlier maturity and higher yields as compared to its taller versions. Though native to Central America, the Caribbean isles, and northern South America, including north-eastern Brazil, cashew tree is now seen rampantly across many tropical regions of the globe. Cashew nuts are produced in tropical countries because the cashew tree is very much sensitive to frost. Cashew nuts are regarded among the highly valuable processed nuts traded in the global markets, though it is not a nut in botanical sense. Here it deserves a mention that cashew nut, which is used as a sumptuous snack and is also used in myriad recipes is actually not a nut in botanical sense, but is a seed.
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However, it is popularly and erroneously called a nut. It is referred to as cashew nut in culinary sense. The fruit of the cashew tree is a kidney shaped drupe that is seen at the end of the cashew apple. The fruit appears first and then the cashew apple appears behind it. Both the fruit and cashew apple grow till they reach maturity. Within a given fruit there is a single seed, which we commonly refer to as cashew nut or simply cashew. India got exposed to cashew tree and its seed through the Portuguese invaders, during 1560-65. In India, cashew was initially introduced to Goa and from Goa, the popularity of cashew nuts spread across the country. From India, the popularity of cashew nuts spread through South-east Asia and then to Africa. Vietnam, India, the Ivory Coast, Brazil and Nigeria are the major producers of cashew nuts in the world. Vietnam is presently the largest exporter of cashew nuts in the world. Cashew is a huge source of foreign exchange for our country. In India, cashew nuts are mainly produced in Maharashtra, A n d h ra P ra d es h , O d i s h a , Ka r n ata ka , Kerala, Tamil Nadu, Goa, West Bengal
and Chhattisgarh. Among the states, Maharashtra produces the maximum cashew nuts in India.
Culinary Applications Cashew is delicious to eat on its own and it has also extensive applications in Indian curries and desserts, and thus its role as an ingredient in the India’s food service industry is immense. However, the shell of cashew nut is toxic. Therefore, the shell is removed before these ‘nuts’ or rather the seeds are sold. Cashew has starch comprising 10 percent of its weight. According to Wikipedia, this attribute makes them more effective than nuts for thickening water-based dishes such as soups, meat stews, and some Indian milk-based desserts. This unique attribute makes many South-east Asian cuisines to use cashew in their recipes. Cashew nuts can also be processed as cashew cheese and cashew butter. Cashew can be a tasty snack with tea or with alcoholic beverages, and is being extensively used in Indian cuisine as a whole for garnishing of some sweets or curries. They can be also grind into a paste to act as a base for sauces for some vegetarian
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I N G R E D I E N T
and as well as non-vegetarian curries. For example, in the recipe of Shahi Paneer the cashew-based tomato gravy can play a pivotal role in bringing the rich texture and flavour of the dish. In Chicken Korma also cashews do play an important role. Cashew paste is also used in some types of Indian sweets, such as Kaju Barfi. There are numerous such examples of dishes where infusion of cashew nuts play a crucial role in enhancing the taste. Besides extensive usage in Indian dishes, cashews also have applications in Thai and Chinese cuisine, generally in whole form. Here it deserves a mention that both Chinese and Thai cuisines have a fairly long history of popularity in our country.
The Seed Exudes Health Cashew nuts, besides being tasty and also contributing to the taste of many nonvegetarian, vegetarian and dessert dishes, are also endowed with nutritional value. Cashew nuts are devoid of cholesterol. They also facilitate to reduce the bad cholesterol, and are a good source of magnesium which maintains strength of our bones. Cashews are richly endowed with dietary minerals, which include manganese, phosphorus, copper and magnesium among others. Cashews also help maintain healthy gums and teeth. Cashew nuts are laden with less fat content as compared to most of the other real nuts. Moreover, cas h ew co nta i n s h e a l t h y d o s a g e of monounsaturated fat that facilitates good cardiovascular health. Intake of cashews also keeps us full and thereby helps in keeping our weights in check. Intake of cashews is helpful for regulating blood sugar levels.
Aug-Sept ’20
The Role of Cashew Apple Cashew apple is also edible. The pulp of the cashew apple is juicy, but cashew apple has a fragile skin, thereby making it difficult for transportation. Cashew apple teems with Vitamin C. In fact, it contains five times more vitamin C than an orange. Cashew apple can be partaken fresh, could be cooked in curries, or could be fermented into an alcoholic drink. In Brazil and Caribbean islands cashew apples are regarded as delicacy. Cashew apples can also be used to make chutneys
and jams. In many South American countries, the cashew apple has more popularity as an edible item than cashew nut. The cashew apple has wide applications in the beverage industry too. In Latin America, a fruit beverage is made from the cashew apple pulp. The refreshing beverage has notes of mango, raw green pepper, and just a hint of grapefruit-like citrus. This drink can also be introduced in high-end restaurants in India, whether they be stand-alone or chain outlets, in a vigorous manner. They are expected to be liked by increasing numbers of globally travelled and globally exposed Indians. The Goan cashew feni, an indigenous alcoholic beverage of Goa with around 42.8 percent alcohol content, and with a global fame, is prepared from cashew apples. Conventionally, only tree-ripened cashew apples which have completed their life and fallen to the ground are being crushed to make cashew feni. The cashew apples are de-seeded and stomped to extract the juice and the juice is kept for fermentation for three days. There is no infusion of artificial yeast or nutrients to quicken the process. The fermented juice is translated into cashew feni by going through two stages of distillation. n
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O P E R A T I O N S
Make a Quick Dessert Like a MasterChef Pro with Academy of Pastry & Culinary Arts C
raving something sweet? Wanting to wow your family or friends to a stunning and tastiest treat of healthy cakes and desserts. From Churros to Orange flavoured cake, these sweet dishes can make your day better. Academy of Pastry & Culinary Arts brings to you the easiest recipes that you can prepare at your home just in simple steps.
Churros
Chef Name – Ila Sarwate (Alumni APCA Mumbai) Ingredients: For Churro Paste Water – 320Gms Butter – 25Gms Salt – 05Gms Caster Sugar – 20Gms
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Flour – 260Gms Eggs – 100Gms For Cinnamon Sugar Castor Sugar – 300Gms Cinnamon – 05Gms For Chocolate Sauce Dark Chocolate – 100Gms Cream – 100Gms Method: • In a saucepan, bring the water, milk, salt, sugar &amp, butter to a boil •Once the mix comes to a boil add in the flour & mix well • Mix well till it forms a thin skin at the bottom of the pan • Transfer the mixture to a mixing bowl Gradually add in eggs one at a time till fully incorporated • Pipe sticks on a tray & freeze • On the side, heat oil in a deep pan • Fry the churros sticks in hot oil & then roll in cinnamon sugar • Dip in chocolate sauce & enjoy
Almond Orange Cake
Chef Name – Poonam Aggarwal (APCA Alumni) Ingredients: For Orange Puree Orange Malta (Medium Size) – 02 nos For Cake Batter Caster Sugar – 225Gms
Honey/Invert Sugar – 20Gms Almond Flour – 300Gms Eggs (Whole) – 06Nos Salt – A Pinch For Sugar Syrup Sugar – 100Gms Water – 100ml Rosemary Sprig – 01 no Lemon Juice – 01no Orange Juice – half Method: For the orange puree • Pierce the whole oranges with a knife • Blanch the oranges in water 5 to 6 times • Then simmer the oranges in sugar syrup of 250gms sugar & 250gms water forabout 2 hours • Remove off the heat & let cool • Grind into a paste For the sugar syrup • Bring all the ingredients to a boil Cake batter • Whip the eggs & sugar till light & fluffy or till ribbon stage • Whisk in the honey • Mix in the orange puree • Fold in the almond powder & salt • Pour into the mould & bake at 160°C for 20 ins or till golden brown • Remove from the oven & soak in the sugar syrup • Let cool. Garnish with oranges slices
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BAKERY REVIEW
Eggless Carrot Cake
Chef Name – Kanak Soneja (Alumni Gurgaon) Ingredients: For Cake Oil – 75 ml Milk – 50 ml Flour – 70Gms Brown Sugar – 85Gms Baking Soda – 02Gms Salt – 01Gm Cinnamon – 02Gms Grated Carrots – 90Gms Walnuts – 25Gms For Cream Cheese Filling Cream Cheese – 62Gms Vanilla Essence – 07Gms Sugar – 22Gms Whipping Cream – 20Gms Lemon Zest – ½ no Lemon Juice – ½ no Butter – 25Gms
Method: For the cake • Mix together all ingredients except carrots & walnuts • Mix well • Then add in the grated carrots & walnuts • Pour into the mould & bake at 160°C for 45 mins For the cream cheese filling • Cream together all the ingredients except whipping cream • Whip the cream separately & fold into the cream cheese mixture • Pipe into the centre of the cake • Serve chilled
Banoffee Pie
Chef Name – Janhavi (Alumni APCA Gurgaon) Ingredients: For the Base Digestive Biscuits – 250Gms Salted Butter – Melted – 125Gms Caster Sugar – 100Gms
CRM
For the Caramel Salted Butter – 100Gms Caster Sugar 100Gms Condensed Milk – 400Ml For the Topping Medium Bananas cut into 1 CM slices – 03Nos Whipping Cream – 400Gms Dark Chocolate – 01 Square Method: For the base • Crush the digestive biscuits & mix together with melted butter & sugar
Cloud Kitchen
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O P E R A T I O N S
• Line the mould with the base & keep in the chiller till it solidifies For the caramel • Bring the condensed milk to a boil • Mix in the sugar & butter & let the mixture caramelize • Remove from heat. Let the mixture cool down • Filling the base of the lined mould with the caramelized mixture For the topping • Arrange banana slices on top of the caramel • Pipe whipping cream on top of the bananas • Lastly, garnish with chocolate flakes. Serve chilled.
Mini Baked Alaska
Chef Name – Pratyay Keny (Pastry Chef APCA Bangalore) Ingredients: For Mango Ice Cream Fresh Mango Pulp/Puree – 100Gms Whipped Cream – 150Gms Milk Powder – 30Gms Condensed Milk – 50Gms Salt – A pinch Vanilla Essence – as per Taste For Raspberry Ice Cream Raspberry Puree – 100Gms Whipped Cream – 150Gms Milk Powder – 30Gms Condensed Milk – 50Gms Salt – A pinch Vanilla Essence – as per taste Eggless Vanilla Sponge Oil – 50ML Water – 100ML Milk – 50ML Flour – 130Gms Sugar – 120Gms
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Baking Powder – 2.5Gms Baking Soda – 01Gm Italian Meringue Sugar – 60Gms Water – 30Gms Egg Whites – 90Gms Method: For the sponge • Mix all the ingredients together • Spread on a tray & bake at 180°C for 10 mins or till golden brown in color. • Remove from the oven and let cool • Line the sponge along the shape of the round mould. • Keep in the freezer For the Mango Icecream • Blend together the Mango puree, milk powder, condensed milk, salt & vanilla • Fold in the whipped cream into the blended mixture • Fill the lined mould half with Mango Ice cream & keep to freeze For the Raspberry Icecream • B l e n d t o g e t h e r t h e Ra s p b e r r y puree, milk powder, condensed milk, salt &vanilla • Fold in the whipped cream into the blended mixture • Fill the remaining of the mould with Raspberry Icecream and seal with Vanillasponge • Keep in the freezer till fully frozen For the Italian Meringue • Cook the water & sugar to 116°C • On the side, whip the egg whites to soft peak • Pour the sugar syrup slowly till it is fully incorporated into the egg whites • Whip till stiff peaks • Once the Ice cream is fully frozen, demould & pipe Meringue on the top • Caramelize the meringue with a torch & serve immediately
Tiramisu
Chef Name – Deeksha Dhingra Ingredients – For Ladyfinger Sponge Egg Whites – 120Gms Caster Sugar 63Gms Egg Yolks – 80Gms Honey – 63ML Flour – 125Gms For Coffee Syrup
Water – 120ML Sugar – 80Gms Nescafe Powder – 10Gms For Mascarpone Mascarpone – 250Gms Whipped Cream – 250Gms Caster Sugar – 120Gms Egg Yolks – 120Gms Gelatine – 05Gms Cold Water – 15ML Method: For the ladyfinger sponge Whip the eggwhites& sugar till it forms stiff peaks Then on slow speed whisk in the egg yolks & honey Lastly fold in the flour Spread the batter on a tray and bake at 190°C for 10 mins For the coffee syrup Bring the water, coffee & sugar to a boil Let cool For the Mascarpone cream Make a sabayon of egg yolks & sugar on a double boil Once done, mix in the mascarpone carefully as Mascarpone cheese splitseasy Add in hot melted bloomed gelatin Lastly, fold in the whipped cream Layering Alternate layers of Mascarpone cream & coffee syrup soakedladyfinger sponge Serve chilled Aug-Sept ’20
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P R O D U C T
P R E V I E W
Progressive Technology Antarctica Equipment, since last two decades has created an image of a leading manufacturer, offering solutions for the commercial refrigeration and kitchen equipment. At Antarctica, the passion is always augmented by drive to be better technically on every aspect of the refrigeration process that makes an impact for the end user. As a fore-runner in manufacturing and sales of these equipments that make the critical difference in food and condiment preservation, Antarctica equipment enjoys a reputation of genuine and thoroughly reliable manufacturer both in India and abroad. Today, a considerable number of consumer, small,
medium and large food retail outlets in India trace their origins to its manufacturing prowess and quality driven technology. The company was started by Vinod Mittal, who brought his passion and business sense to develop an exemplary manufacturing unit of revolutionary refrigeration and kitchen equipments. Since then through his approach and clear long term
vision and readiness to go the extra mile, Antarctica Equipment has grown into a high end facility that spans over 1800Sq.mts and a family of over fifty seasoned professionals; that include inspired designers, seasoned technicians and the best engineers in the market. Today, what Vinod Mittal started years ago is being taken to the next level of excellence under the efficient stewardship of his son, Gaurav Mittal. For over two decades now, with its progressive technology and hands on industry experience Antarctica has been established as leading provider of refrigeration & kitchen equipments. The manufacturing unit is equipped with cutting edge machinery like the Amada AC 251ONT and Amada FOM-II NT Laser Machine and heavy duty Press Brakes. The company has been well recognized internationally through its ventures like with IFI (Italy), which they joined hands in 2019 as an exclusive partner in India for professional Gelato and Ice cream display cases. Antarctica along with FPG (New Zealand) is the only professional temperature controlled display cabinet manufacturer in India. The target market focus of the company is Bakery & Confectionaries, Coffee Shops, Sweet Shops, Specialty Food Service, Convenience stores & Super markets, Airports & Railways stations, Canteens and Outdoor Catering. It is today patronized by brands like Devyani International, Hardcastle restaurants and PVR to name a few. Antarctica Equipment Pvt. Ltd. info@antarcticaequipments.com
Diverse Innovative Products D K Sales Corporation, established in the year 1987 by Dilip Kumar Gandhi, is a Delhi based manufacturing company which has engraved its position in a short span of time in hotel and restaurant industry by creating innovative products. The office cum factory has state of the art manufacturing unit at Delhi. The company has a complete range of more than 30 types of different hangers. Other variety of product includes Designer Cloth Hangers, Cane & Wooden Products, Leather Products, Tissue Paper Holder, SS Dustbins, Shoe Tray, Jute & Cotton Sleepers. It also offers complete range in In-room Products, In-room Accessories, F&B Products, Cutlery, Crockery, Glasswar, Holloware, Kitchen Equipments, and Housekeeping Products. The Company stands for its reputation that has been earned over many years. Lately the company diversified into specialized international products imported
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from leading companies. The company now represents: Antunes: Antunes is ecognised as leader in Toasting & Steaming Solutions. Its rapid toast technology re v o l u t i o n i z e d t h e foodservice industry. It has helped the foodservice industry to expand and improve upon their menus with power of steam. The range of products includes – Miracle Steamer, Gold Standard Toaster, Vertical Contact Toaster, Muffin
Steamer & Egg Station and Hot Dog Coral. FIFO: F I FO h as re i nve nte d t h e dispensing of sauces. FIFO Bottles d i s p e n s es f ro m t h e b otto m
through a non-dip silicone valve and fills from the top. Simply by squeezing the bottle the valve open and dispense the product. D K G Sales Pvt. Ltd. sales@dkgspl.in
Aug-Sept ’20
BAKERY REVIEW
I N D E X
Chef’s Choice Knife is said to be ‘life’ of a chef. In fact, holding on to a good quality of knife is as important as for any user in the kitchen. In this very segment the most exclusive branded knife of India, which has been closely associated with star hotels and catering units is Remington Steel. Over the years the company has won an essential place in the commercial kitchens of India. The knives are made from tough, carbon stainless steel that ensures greater edge retention. These knives are heat treated and tempered in an inert atmosphere.
Remington knives are appreciated due to its sharp, long lasting edges, user-friendly shapes and sizes and wide range that it offers. The wide range includes French Cook’s Knives, Paring Knives, Steak Knives, Vegetable Knives, Carving Knives, Slicing Knives, and many more. Remington Knives are fully forged to shape from high tough, Carbon Stainless Steel that ensures greater edge retention. Remington Knives are heat treated and tempered in an inert atmosphere. Edges of Remington Knives are ten times sharper and longer than the conventional knives. They are known for their full-length tang for perfect balance and for easier and less tiring cutting. Quality of Remington Knives is at par or above as compared to imported knives. They are precisely handcrafted and finished with each blade honed to an exact perfection and lasting experience. Remington Steel Arts remingtonsteelarts@yahoo.com
ADVERTISER’S INDE X COMPANY APCA ONLINE COMBI CRAFT CREMICA FOOD INDUSTRIES LTD.
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EURO FOODS PVT. LTD.
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FRIGORIFICO ALLANA PRIVATE LTD.
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GNOSCH FOODS PVT. LTD. MOD KITCHEN EQUIPMENT PVT. LTD. RAJA FAT & FEEDS PVT. LTD.
BC 09 FIC
RANS TECHNOCRATS INDIA PVT. LTD.
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REMINGTON STEEL ARTS
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REZOL 27 STEC HOTELWARE LLP
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WINDSOR CHOCOLATIER
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Aug-Sept ’20
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V I E W P O I N T
BAKERY REVIEW
Common Mistakes that Occur While Baking By Michelle Peris
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7. Egg whites aren’t getting fluffy
aking is one of the most subtle arts which requires meticulous precision not only in the ingredients but also cooking temperatures and techniques. The balancing act is, often, intimidating but it can be overcome if one is cautious and goes about the process of baking assiduously. Here are some common mistakes that can occur while baking:
If you’ve been whipping away at your eggs for some time and they’re still not developing any kind of peak, there are a few possible issues to blame. Eggs for whipping should be as fresh as possible and at room temperature; cold eggs are unlikely to whip well. As for your whisk and bowl, both should be completely dry before whipping. Any added water can throw off the chemistry of the eggs and prevent them from hardening.
1. Baking in an oven not yet preheated Sometimes one forgets to turn on the oven and then put the baked goods in the oven and preheat it while they are in there. No. This messes up with the chemistry of the baking and can create a total disaster. Wait until the oven is completely preheated before baking.
2. Not measuring ingredients correctly Your ingredient measurements have to be precise to get the chemical reactions you need and to score that perfect, consistent result every time. Be it using metric measures with a cup or spoon, or while using a weighing scale to weigh in grams.
3. Opening the oven too often Opening the oven lets hot air flow out and decreases the temperature of the oven. It could even cause cakes to collapse a bit if you open the oven too often. Unless you’re rotating your baked goods or checking for doneness, it’s best to observe the baked goods through the window to avoid letting outside air into the oven, which will affect the overall temperature.
4. Your cake is too dry — or too wet Baking for too long will result in a dry cake, while baking too little can result in a mushy center. If your cake comes out dry, poke some small holes in the top and brush the cake with simple sugar syrup, which will permeate the cake and give it some much-needed moisture. If the outside
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8. Products are not baking evenly
of your cake appears perfectly baked but the center still looks wobbly, decrease the oven temperature by 20-25 degrees celsius, cover the top of your cake with foil, and continue to cook for a few minutes until a toothpick through the middle comes out clean.
5. The flour isn’t incorporating smoothly If your batter or dough is taking on an odd texture, (lumpy, uneven, too stiff, too runny) there’s a chance one of two common flour mistakes is to blame: • Using the wrong amount of flour (measuring it incorrectly) • Not sifting the flour before using it causing it to become lumpy or mix unevenly.
6. Ingredients are wrong temperature When a recipe calls for room-temperature butter, milk, or eggs, it’s important to not bypass the temperature step in order to save time. While it might be tempting to zap your ingredients in the microwave to speed up this process, ultimately that will just result in uneven heat levels and toohigh temperatures.
The heat within your oven is unlikely to be perfectly distributed throughout, with certain parts of the oven containing hotter pockets of air. Because of this, if your baked goods remain in the same position throughout the baking process, they will most likely bake unevenly. To avoid this, make sure to rotate your goods at least once throughout the baking process to make sure they’re being baked evenly.
9. Cakes are not baking with a flat top When making layered or decorated cakes, it’s essential that each layer is flat and even. To avoid your cake rising in the center and taking on a domed shape during baking, wrap an even-bake strip or damp towel around the edge of your cake pan, which will prevent the top from rising, and leave you with a smooth, level cake.
10. Cookies aren’t getting flat The secret to a perfectly shaped cookie is the temperature. Cookie dough that’s too cold will result in rounder, thicker cookies that won’t have a satisfying crunch. However, cookie dough that’s too warm can spread too much while baking. Allow your dough to rest at room temperature for about 30 minutes before baking, and cook on a tray that is at room temperature, not chilled. The author is Senior Pastry Chef, Academy of Pastry & Culinary Arts
Aug-Sept ’20
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Hammer Food & Beverage Business Review
Oct-Nov ’19
DELENG/2011/39507
Aug-Sept ’20
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