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In this issue, we have covered the fast evolving ice-cream market of India, which can be regarded as apt in view of the coming scorching summers. However, in urban India, ice-cream is now fast evolving as a dessert for all seasons and celebratory occasions. The increase in disposable incomes and changes in lifestyles across pockets of urban India, along with the mushrooming of ice-cream parlours across the cities’ landscape have contributed to the growing popularity of ice-creams in India. Though the annual per capita consumption of ice-creams in India is still very low as compared to the global standards, but this very fact reveals huge untapped potential for the Indian ice-cream industry, which the entrepreneurs can intelligently explore in the years to come, through product innovations and/or user-friendly pricing. The invasion of premium brands of ice-cream during the recent years, and the profusion of a gamut of innovative flavours are other important developments in the Indian ice-cream industry. Overall, we have tried to cover the Indian ice-cream industry in a comprehensive manner through our Cover Story, which our readers are likely to appreciate. The Business Story attempts to facilitate the entrepreneurs thinking of entering the Indian bakery industry by informing them about the factors that they need to heed for increasing their chances of being a success story in this highly creative and competitive business. The observations of a seasoned Chef and Chef Instructor about the potential and reality of India’s bakery and confectionery industry could also make for interesting reading. Those inputs were included in the Profile feature on Eric Perez, who after investing a lifetime in the industry, still has the passion and eagerness to learn new facets of the fascinating world of bakery and pastry making. The feature on carrot can find its justification if more bakers in the Indian bakery and confectionery industry develop innovative usage of this healthy root in their baked creations. The news and events across the industry are there, as usual, to help the readers keep in touch with the important industry happenings during FebMarch of this year. They supplement the opinions and analysis of the features with their rich information package.
Annual Subscription rate within India is Rs. 450 and overseas US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 overseas. Cheques are payable to Hammer Publishers Pvt. Ltd. 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.
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The Teacher Who Loves to Learn
18 COVER STORY
The Dessert for All Seasons
Baking a Success Story
30 PRODUCT Cover Pix: Courtesy: Pixabay
The Healthy Root
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A Significant Platform for the F&B and Hospitality
ahar International Food & Hospitality Fair 2016 took place at its regular venue of Pragati Maidan, New Delhi. This was the 31st edition of Aahar. Aahar is regarded as the largest fair in the food & hospitality sector in South Asia. The mega show for the food & beverage and hospitality industry took place during 15th-19th March 2016, during 10.00 am to 6.00 pm. The event was meant exclusively for the business visitors during 10.00 am6.00 pm on its first four days, and also during 10 am-2pm during 19th March. The event was open for the business visitors and as well as the general public during 2.00 pm6.00 pm, on 19th March, that is on the last day of the event. The just held event was spread across halls 2, 4, 5, 6, 7, 8, 9, 10, 11, 12, 12A, 14, 15 & 18. Besides these halls, the show was also spread across four Hangars —7A, 7B, 27 & 28. Overall, the show was spread across an area of 60,000 sq. m.
Aahar 2016 was organised by India Trade Promotion Organisation (ITPO), and was supported by the Ministry of Food Processing Industries (Govt. of India) and Agricultural and Processed Food Products Export Development Authority(APEDA). The associates of the recently held mammoth event for the food & beverage and hospitality industry were Association of Resource Companies for the Hospitality Industry of India (ARCHII), All India Food Processors’ Association, Hotel & Restaurant Equipment Manufacturers’ Association of India, Food &Hospitality Support Association of India, and Forum of Indian Food Importers. About 1,001 exhibitors from India and abroad showcased their products in the show, which was a marked improvement from the figure of 872 exhibitors, who took part in Aahar 2015. 75 foreign participants from Canada, Germany, China, Hong Kong, Indonesia, Japan, Korea, Italy, Kyrgyzstan, New Zealand, Pakistan, Poland, Taiwan,
Spain, Thailand, Norway, Turkey, and USA took part in the fair. Around 50,000 trade visitors were expected to have visited the fair. At Aahar 2015, the number of visitors was 44,665. The recently held event did have some new initiatives, which included ITPO offering space to new and young entrepreneurs from India at 50 percent rebate, in accordance with the T&Cs. Over 46 such entrepreneurs showcased their products and services at the fair. Aahar 2016 was demarcated into two separate but concurrent exhibitions. ‘Hospitality India’ covered hotel & restaurant equipment and supplies and ‘Food India’ covered food, processed food & beverage products. Aahar 2016, like its earlier editions, had an exhaustive list of products on display. Some of the categories of products in the exhaustive list included fresh produce & dairy products; bakery products &
ingredients; frozen, canned & processed food; meat, poultry & sea food products; snacks & convenience food; food additives and preservatives; syrups, juices & energy drinks; wine & alcoholic beverages; nonalcoholic beverages; coffee & tea; cheese and fine specialty food; food preparation equipment & supplies; bar equipment & supplies; stewarding, tableware & glassware products; refrigeration / chillers / freezers; kitchen support equipment; housekeeping products & supplies; fitness & spa equipment; in-room technology & entertainment; linen, furnishings, textiles, fabrics & apparels; bathroom fittings & fixtures; lighting solutions; security & safety solutions; guest amenities; furniture & interiors among others. Besides facilitating business, Aahar also provides a platform of great opportunity for the food & beverage and hospitality industry to disseminate/gather relevant information and gauge future trends, which can greatly benefit many trade visitors at the fair. The mega event for the food & beverage and hospitality industry is regarded as an effective platform for importers, overseas trade delegations and Indian players in the food & beverage and hospitality space, and also to policy makers and media personnel to exchange knowledge and information. The 31st edition of the show is also expected to be no different in fulfilling these goals. Especially, in the backdrop of the impressive growth potential for the Indian food processing and Indian food services industry, and with the need for technology and innovation becoming increasingly relevant for the success of hotels in India, the significance of a fair of international significance like Aahar is perhaps more crucial for the food &beverage and hospitality industry of the country, than it was ever before. Feb-Mar â€™16
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FHA 2016 to Boost Hotel and Food Business Expansion in Asia
Food&HotelAsia 2016 (FHA 2016) – one of the most established and comprehensive food and hospitality industry event in Asia – is the premier platform for businesses looking to enhance networks and collaboration with regional and international industry players, as well as share and exchange best practices and perspectives with industry experts and peers. Food and beverage businesses looking forward to tapping the opportunities in the emerging Asian markets can use this platform to capture a share of the market by staying ahead of
the latest trends and acting on it swiftly to capture the hearts of their consumers. More than 3,000 exhibitors from around the world are slated to showcase a range of the latest products and ingredients, equipment and supplies, and best-of-breed services at each of FHA’s six specialised exhibitions – Food Asia, Hotel Asia, Speciality Coffee & Tea, Bakery & Pastry, Hospitality Style Asia and Hospitality Technology – during 12th-15th April. To get holistic experience from the exhibition, attendees could also participate in the intense, prestigious competitions
targeting professionals from specific groups and sectors of the food and hospitality industry. Attendees could also explore the various self-guided trails and check out the new Halal Supermarket; to be launched at FHA2016 for the first time. Held in conjunction with the exhibition, the FHA2016 International Conference will discuss key new trends in the hotels and resort management, food services and food manufacturing industries. Delegates will also have the opportunity to learn more about the latest issues from industry thought leaders and experts at joint plenary sessions. To enhance the learning environment, five new workshops and two site visits have also been incorporated into the 2016 agenda. Debut of ProWine ASIA 2016 The demand for alcoholic beverages is on the rise across the region and international exporters are looking at Southeast Asian markets to grow their product lines. To help address these industry trends and provide a ‘taste’ of the wine and spirits industry in Asia, ProWine ASIA 2016, the newest addition to the established ProWein series, will be held alongside FHA2016.
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SIAL China 2016:
10 Top Events to Mark Asia’s Biggest Food Show From introducing the world’s best value-for-money wines to bringing the top F&B experts face-to-face, the event promises to provide Asian food businesses not just an excellent sourcing opportunity but also a platform to expand business network
ith Shanghai gearing up to host SIAL China 2016 – Asia’s largest food and beverage show – from 5th-7th May, thousands of exhibitors and visitors from across the world are slated to once again make the Chinese city the centre of sumptuous negotiations and delicious discussions about food. In fact, the orgainsers expect a whopping 2,900 exhibitors and 66,000 visitors to throng the Shanghai New International Expo Center during the three-day food show. Besides offering the professional buyers and visitors products best fitting their sourcing needs, the show would also witness 10 top class events. These 10 events are : SIAL Innovation Thanks to SIAL Innovation, visitors will discover the grand awarded products of this edition, and the most innovative 2014 - 2015 worldwide products of all SIAL shows awarded at each SIAL, within the ‘World Champions Tour’ area onsite. La Cuisine Endorsed by World Association of Chef Societies (WACS), La Cuisine will provide the visitors a chance to meet the famous Chefs and watch the culinary competitions. Eight teams from Italy, Malaysia, Korea, Thailand, Shanghai, Chengdu, Beijing and Shenzhen will compete for the champion of “China International Top Chefs Invitational Competition by SIAL”. In addition, Poland, as the Guest Country of Honor, will present the cooking demonstrations with their quality food materials during the show. Retail & Hospitality Forum Top level retail operators, consultants and experts will be invited to present talks on the latest hot topics at the Retail and Hospitality Forum. World Tour Served as a window to the world of retail and consumption on a global level, World Tour will identify the trends in major markets in the world covering the topics of consumption drivers in different markets as well as the latest retail initiatives. China National Specialty Tea Brewer Cup Endorsed by Café Culture and Australasian Specialty Tea Association (AASTA), China National Specialty Tea Brewer Cup honors traditions with brewing skills and carry on tea innovations by organising competitions during the show. For this year’s edition, the event will witness 32 contestants using different materials to explore the essence of tea. In 2016, Tea Master Class will also be launched during this event.
Seafood Fest Organised by SIAL China in association with China Aquatic Products Processing and Marketing Association (CAPPMA), Seafood Fest offers a great chance for both visitors and exhibitors to exchange their views over aquatic products. Seafood Fest 2016 will invite wine masters and chefs to discover new ways of associating seafood and wines. Chocolate World Chefs from five-star hotels and renowned restaurants will join this event and compete for the laurel of chocolate sculpture. This event is expected to become a visual feast and will offer opportunities for the audience to appreciate the contestants’ state-of-the-art dessert skills. In 2016, 14 sessions will be conducted in three days, including some famous and popular activities, like ‘Chef Show’ and ‘Tailormade Play.’ Wine Innovation Forum Positioned as the best wine educational event, Wine Innovation Forum provides visitors insights into the main international grapes varieties originated from Europe, New World and premium regions in China. Master of Wine, Tim Wildman will be the keynote speaker for this event. Other world renowned wine educators and commentators who are scheduled to speak at the event include Master of Wine, Kenichi Ohashi from Japan and sommelier Nikhil Agarwal from India, among others. Best Buy China Competition Here a jury of Chinese market specialists will conduct a blind tasting of the wines entered by the exhibitors and make the selection. The jury this year is a multi-national team led by Tim Wildman. Master Classes This event is a central place for wine experts and wine lovers to converge together. With dedicated tasting rooms, Master Classes will help wine lovers to cultivate their tastes for quality wines. Organised by Comexposium Group, SIAL China is an integral part of the SIAL Network, the leading global network of shows dedicated to the food and beverage industry, with seven shows (SIAL Paris, SIAL Canada, Montreal and Toronto, SIAL China, SIAL Middle East, SIAL ASEAN Manila and SIAL Interfood in Jakarta) that bring together 14,000 exhibitors and 330,000 visitors from 194 countries. Visitor pre-registration system for the event is now online at www.sialchina.com
EVENTS’ CALENDER EDT Expo 2016 23-26 March 2016 Istanbul, Turkey http://www.cnredtexpo.com HOTELEX 2016 29 March -1 April 2016 Shanghai New International Exhibition Center, China http://www.hotelex.cn/ Expo GastroPan 2016 7-9 April 2016 President Expo centre, Targu Mures, Romania http://www.gastropan.com/ FHA 2016 12-15 April 2016 Singapore Expo, Singapore www.foodnhotelasia.com ANUFOOD Eurasia 2016 14-16 April 2016 Tüyap Exhibition Center, Istanbul, Turkey http://www.anufoodeurasia.com Alimentaria 2016 25-28 April 2016 Fira de Barcelona, Spain www.alimentaria-bcn.com SIAL China 2016 5-7 May 2016 Shanghai New International Exhibition Center, Shanghai,China www.sialchina.com Travel Catering Expo 2016 9-11 May 2016 DICEC, Dubai http://www.travelcateringexpo.com/ Thaifex — World of Food Asia 2016 25-29 May 2016 Impact Challenger & Exhibition Center, Thailand www.worldoffoodasia.com
(A Unit of Stec Hotelware)
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Nolen Gur Flavoured Ice-cream in the Offing Mother Dairy would introduce Nolen Gur or palm jaggery flavoured ice-cream for the Kolkata market, in April of this year. The product would be available in cups and tubs. Here it deserves a mention that nolen gur is a very commonly used ingredient in the sweet making business in Kolkata and also in other parts of West Bengal. Nolen Gur flavoured ice-cream is not a strikingly innovative development in the niche segment of the unbranded ice-cream industry, but in the branded segment of the Indian ice-cream industry this product can be regarded as a novelty. The nolen gur flavoured ice-cream with added condensed milk will be priced at Rs. 20 per cup of 90 ml and Rs.150 for a 750-ml consumer pack. According Subhashis Basu, Business Head – Dairy Products, Mother Dairy Fruit & Vegetable Pvt. Ltd., subsequently this flavour would also be test marketed in Delhi.
Flat White Comes to India UK-based coffee chain, Costa Coffee has launched its bestselling international coffee, the Flat White in India. The Flat White, which attracted success in Australia and New Zealand, is a three-shot Espresso and flat no-froth milk beverage which takes coffee drinking to a new high. Costa FlatWhite uses more espresso coffee than a cappuccino or latte. It also uses very creamily-steamed milk. According to a press release, Costa is the only coffee chain that uses a Cortissimo, a shorter coffee extraction method, to build the Flat White. This is then blended with milk that has been heated using a special technique, resulting in a smooth, velvety texture; with each drink hand finished with a distinctive ‘florette’ pattern. Speaking on the occasion Virag Joshi, CEO & President, Devyani International Ltd. said, “Costa is India’s first international coffee brand and India is one of the most exciting markets for Costa Coffee. We have learnt that the Indian customer is always willing to try new offerings and with the popularity of the Flat White soaring elsewhere at Costa stores globally we think it is the right time to give our patrons a taste of this wonderful new coffee.” Here it deserves a mention that Costa Coffee entered India in September 2005 through an exclusive master franchisee tieup with Devyani International Ltd. (a Ravi Jaipuria promoted company and part of the 3000-crore RJ Corp) making it the first international coffee chain to start operations in India. Speaking on the launch of Flat White, Ashish Chanana, COO, Costa Coffee India said, “Besides offering an unbeatable coffee experience, we are constantly looking at making our cafes the preferred hang out space through food and beverage innovations. I am confident that our new bestselling international coffee will delight our customers and leave them spoilt for choice.’ A special Costa Master Class was organised on the occasion to showcase the technique and skill required to prepare a perfect cup of Flat White. It was conducted by the winner of last year’s ‘Barista of the Year’ – Devender Kumar, where he shared his experience and some expert tips on coffee making.
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New Range ‘Healthy’ Munchies Launched Icing On Top has created a brand new range of delicious and healthy munchies to satiate your desire for cookies and crackers while, at the same time helping you to maintain your health, as they are made from natural,
unbleached flours like ragi and whole wheat. “I have always wanted Icing On Top to be synonymous with wholesome treats that can be enjoyed by everyone. The addition of the range of guilt-free pleasures is perfect for anyone who wants to enjoy the cookies and crackers but have dietary restrictions. The fact that they taste so delicious is just icing on top!” Ayushi Shah, Owner of Icing On Top, said.
Carl’s Jr. Expands to Noida After the successful launch of its Saket and Pacific Mall restaurants, Carl’s Jr., the globally renowned American burger chain, now brings its big California-style burgers to DLF Mall of India, Noida. The brand has been brought to India by Cybiz BrightStar Restaurants Pvt. Ltd., owned by Gurgaon based CybizCorp, through a master franchise agreement with CKE Restaurants Holdings, Inc., (“CKE”); the parent company of Carl’s Jr. The Carl’s Jr. outlet at DLF Mall of India, Noida marks the third restaurant under the ambit of Carl’s Jr.’s brand in the country. At the newly opened Noida outlet, Carl’s Jr. is offering a specially designed menu dedicated to the Indian palate. Keeping in mind the ‘health conscious’ segment, the outlet also provides guests with the option of a honey wheat or lettuce-wrapped bun. On this occasion, Sana Chopra, Executive Director, Cybiz BrightStar Restaurants Pvt. Ltd. said, “After opening two restaurants in Delhi, a space in the NCR was an obvious choice. We have found a natural ally and partner in DLF Mall of India, the new lifestyle destination in India. We are bringing a unique and distinct ambience along with attractive propositions such as our famous Chargrilled burgers and comfortable California themed décor!” Brad Sommer, Regional Vice-President for Asia, at CKE Restaurants Holdings Inc, said, “We are pleased to expand our brand to a whole new range of guests in Noida. Given the exceptional response we have had in both Saket and Pacific Mall to our premium, bigger and better burgers offered at affordable prices, we expect the same level of enthusiasm for the brand in Noida.” Following the launch of the outlet in Noida, Carl’s Jr. will expanding its footprints in the Delhi-NCR region before moving to other territories of the country with sub-franchisees.
New Menu from Wendy’s Wendy’s, the Ohio-based globally renowned fast food restaurant chain, has introduced a new menu with snacking options, for the Indian market, that is expected to cater to consumers looking for a quick bite between meal times. Snacking options in the new menu include the vegetarian Railway Cutlet, which according to a press release, can bring back the nostalgia of the railway cutlet in a burger avatar, and Railway Cutlet Wrap (crispy Railway cutlet topped with a creamy onion & cabbage slaw, grilled to perfection in a tortilla wrap). For the non-vegetarians, the new menu features the Crispy Chicken – a crisp chicken patty topped with freshly prepared onion and cabbage slaw. The light Caesar Salad is another
feature of the new menu. It comes across as a light salad with fresh greens sprinkled with garlic aioli, parmesan cheese shavings and bread crouton. It is customisable and here the consumers can add a protein of their choice – paneer or chicken. The new menu also brings some frosty shakes. Some of the other items in the new menu of Wendy’s for the Indian market include Crispy Chicken Wrap, Caesar Salad, Coffee Kick Shake, Cookie Crumble Shake, and Cookie Crumble Frosty. On the launch of the new menu, Jasper Reid, Director, Wendy’s India said, “We have expanded our menu with these great new snacking options that are just perfect for consumers seeking good quality light snacking options. They are competitively priced as well. The new menu was developed after exhaustive consumer insight and research, and is part of our strategy to strengthen Wendy’s as an all-day dining restaurant chain in India.” Here it deserves a mention that Wendy’s was launched in India in 2015 with the first restaurant in India carrying the Wendy’s brand name opening at Sector 29, Gurgaon. It was followed by Wendy’s outlets at Sohna Road and DLF Mall of India. Globally, Wendy’s has brand presence in more than 6,500 restaurants in 29 countries.
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Bakery Shortenings From Nature Fresh Professional Cargill Foods India’s brand for specialty bakery shortenings —Nature Fresh Professional — was used to prepare a wide range of Easter delicacies at the recently concluded Aahar International Fair 2016, being held at Pragati Maidan, New Delhi. Premium cakes, cookies, muffins and pastry biscuits were prepared by the renowned Pastry Chef and Food Consultant, Kishi Arora in collaboration with the in-house Chefs of Cargill India. Nature Fresh Professional has been introduced in the Indian market, in the recent past. Nature Fresh Professional is Cargill Foods India’s latest offering in the bakery segment. The products under the ambit of Nature Fresh Professional are bakery shortenings, which have the potential to
Chef and Food Consultant Kishi Arora along with in-house chefs of Cargill India collaborate to prepare Easter goodies for visitors at Aahar International Food Fair
be used in a variety of applications for the bakery industry. The products come in four variants – Classic, Supreme, Elite and Delight. Speaking on the occasion, Neelima Burra, CMO, Cargill Foods India stated, “Nature Fresh is an important brand in Cargill’s portfolio, catering to both B2B and B2C customers. Adhering to the ethos of Nature Fresh, we are committed to provide good quality bakery shortenings that help in making
best-in-class bakery products. We have a comprehensive range of Nature Fresh Professional bakery shortenings under four variants – Classic, Supreme, Elite and Delight — which can be used for varied bakery applications.” The four sub-brands of Nature Fresh Professional are ideal for different bakery products. Nature Fresh Professional Classic is ideal for khari and puffs; Nature Fresh Professional Supreme is ideal for biscuits; Nature Fresh Professional Elite is ideal for cookies; and Nature Fresh Professional Delight is ideal for making cakes/cake cream. Ganesh Kulkarni, Head Technical Services, Cargill Foods India said, “Nature Fresh Professional’s range of bakery shortenings are ideal for creating a range of bakery products which have a mouthmelting texture and flavour release. In addition to the premium fats, we also provide customised bakery solutions by collaborating with customers and helping them decipher new opportunities through technical support, rapid delivery of concepts, nutrition, regulatory and risk management.”
Domino’s Pizza Plans to Expand its Presence in the Indian Railways’ Network Domino’s Pizza has completed a successful first year of partnership with IRCTC (Indian Railway Catering and Tourism Corporation Limited) in providing hot and fresh pizzas to Indian Railways’ passengers on board. The partnership that was announced on February 2015 as part of IRCTC’s e-catering service ‘Food on Track’ has already seen over 10,000 Domino’s Pizza orders being served to Indian Railways’ passengers across tier-I, tier-II and tier-III Indian cities. According to a press release, Domino’s Pizza is the single largest food brand to deliver on Indian Railways as part of the ‘Food on Track’ E-catering initiative by IRCTC, and the pizza chain plans to grow its delivery perimeter from the existing 60 stations across 52 cities to over 130 stations across 107 Indian cities in the coming months. The proposed expansion is a result of the positive response received
by IRCTC for its endeavour to make available hygienic, fresh and good quality food to passengers. As part of the expansion and to make the delivery process more seamless, Domino’s Pizza will also integrate its ordering modules with IRCTC to achieve order flow automation and to offer greater variety to the passengers of the Indian Railways. Speaking on the successful partnership, Ajay Kaul, CEO, Jubilant FoodWorks Limited, said, “The results of the partnership so far have been very heartening with consumers travelling in trains under the purview of the service have availed of, and appreciated, the service. We are excited to be catering to Indian Railways’ passengers across many more cities and are gearing up to widen our menu for the passengers. And with
the approaching summer vacations, we are anticipating increased demand, especially by the young Domino’s Pizza loving passengers.” Here it deserves a mention that Jubilant FoodWorks Limited is a part of Jubilant Bhartia group with a network of 1004 Domino’s Pizza restaurants across 230 cities (as of 11th February 2016). Jubilant FoodWorks Limited and its subsidiary have the exclusive rights to develop and operate Domino’s Pizza brand in India, Sri Lanka, Bangladesh and Nepal. “Domino’s Pizza is a prominent name in fast food with huge demand in Indian markets. That makes the tie-up with this food giant particularly valuable. The innovative arrangement will be useful for all the stakeholders, especially the travelling passengers, who can opt for food of their choice to tingle their palate,” said V Sriram, Director Catering, IRCTC.
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The Teacher Who Loves to Learn By Swarnendu Biswas
uring Aahar 2016, which was held during 15th-19th March at Pragati Maidan, New Delhi, I got the opportunity to meet Eric Perez, the renowned Chef and the Founder of Macaron Pastry Training Center in Bangkok, Thailand. He is also the International Culinary Advisor, Elle & Vire Professional. He has experience of working as an apprentice, as luxury hotel’s Chef, as an entrepreneur, and as a Chef Instructor, and thus he knows the bakery and confectionery business inside out. The interaction with the expert proved to be a fruitful experience for this writer. Eric’s journey in the fascinating and ever evolving world of pastry making began very early. At the age of 15, Eric Perez began his pastry apprenticeship in his hometown Toulouse, France, at one of the most renowned pastry shops in the south of France. It was during this period that he developed a strong foundation and understanding that were instrumental in his future career development. However, his fascination with pastry and other bakery products dated still further, which perhaps was induced by his inherent
love for sweets, a love which is still continuing. “I have been making cakes in my mother’s kitchen since I was nine,” Perez, who has 12 years of experience of working with the Ritz-Carlton Group, fondly recollected. In 1985, he moved to the US where he worked as a Pastry Chef at the French Embassy in Washington D.C., and served many high dignitaries from all over the world. That set the ball rolling…
Disseminating Experience After close to three decades of enriching work experience as a renowned professional, Perez transformed himself to the role of a teacher and mentor. He wanted a way to share his vast knowledge in pastry making among people and the Macaron Pastry Training Center was the answer to this long held desire of his, which found fruition in 2008. Macaron Pastry Training Center trains students to enter the world of bakery and confectionery, and also the industry’s professionals. “All our courses are open to general public; whether they be beginners or professionals. All necessary equipment and imported ingredients are provided to students. We also offer free
parking in the grounds of our training center,” offered Perez.
Opportunities with Challenges The artist of delectable pastry creations, who has wide experience of working in France, the US and China, views that during the last few years, the global bakery and confectionery industry has underwent through significant changes, due to the influence of a number of factors. “Besides the introduction of new ingredients, new equipments and new products during the recent years, the industry has also experienced an enhanced degree of awareness, largely because of the growth of the Internet,” he reasoned. “Nowadays, as a result of the fast emergence of social media, a Pastry Chef or a Bakery Chef can very quickly know what new developments are happening in his/her field on the other corner of the world, and similarly let his/her creative work be known worldwide, within minutes, which was not feasible even a decade earlier. Ideas and trends are now disseminated and exchanged across the world very fast. This in turn has induced the bakers and pastry makers to have
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BAKERY REVIEW keen awareness about the new trends and be on their toes,” proffered the veteran expert in the realms of pastry making. In other words, according to him, greater awareness in the industry has led to greater challenges. “Technology has brought in greater opportunities for the personnel and entrepreneurs in the industry, in terms of saving of labour and scope for innovation. But at the same time, it has also introduced new challenges for them,” pointed out the Chef candidly. And those in the industry who cannot keep up with fast evolving trends have possibility of losing their market presence or market share.
The Potential and Reality Perez rightly believes that the Indian market for bakery and confectionery products is not as matured as that of Europe, but he also maintained that “Indian consumers of bakery and confectionery products are getting more aware of the finer nuances of bakery and confectionery products, which is encouraging for the industry.” This can
lead to greater growth and diversification for the Indian bakery and confectionery industry, and greater market potential for high-end bakery and confectionery products in India, in the future. Going by the current levels of evolution in the Indian bakery and confectionery industry, he is hopeful that in the near future Indian bakery and confectionery industry may develop its own distinctive style of pastry making like the Japanese have done. “During my many visits to India, I have found that people working in the Indian bakery and confectionery industry have a great earnestness to learn, which I am sure will help the industry to evolve fast,” he asserted. However, Perez not only talked about the possibility of a bright future for the Indian bakery and confectionery industry, but also of its present lacunae. “Presently, in the Indian bakery and confectionery industry, there is widespread lack of education towards the proper handling of chocolates and of many other bakery ingredients. The hygiene is also a crucial factor, which is often being neglected
in the Indian bakery and confectionery industry,” pointed out Perez. “Paucity of quality ingredients and equipments and the overall disappointing cold chain infrastructure are other negative factors in the Indian bakery industry, which is impeding its potential from translating into reality,” iterated Perez.
The Eager Student Even after more than three decades of experience of dealing with bakery and confectionery products, Perez’s passion to learn is far from fatigued. Like all passionate teachers he believes that learning is a continual process. And he loves the fact that in bakery and confectionery business, there is always scope to learn new and newer things. “The ardent desire to learn new facets of the art and science of bakery and confectionery business, and thereby push forward my frontiers of knowledge, and the desire to share my knowledge and expertise with the young minds; irrespective of their age, are what keeps me going,” he added with a twinkle in his eyes. n
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Dessert for All Seasons When the scorching summer heat threatens to melt you like a block of ice, ice-cream can come across as a delicious respite. However, nowadays, ice-creams in India are not only hugely popular during summers, but are also popular in other seasons as well, including winter. In some pockets of urban Indian society, the role of ice-creams is fast graduating from occasional impulsive luxury to habitual consumption. We are also seeing an awe-inspiring array of ice-cream flavours spreading though the Indian market. High-end ice-cream brands have also entered the Indian market during the recent years. Ashok Malkani finds that ice-creams have a growing market in India. 18
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ll over the world summer is synonymous with ice-cream and cold beverages. However, nowadays whether it is January or July or any other month of the year, people, irrespective of sex, age and race, are seen enjoying ice-creams. Even in winter, with chill winds blowing, one can see people having ice-cream in Manali.
The Genesis Irrespective of flavours, ice-cream has been popular over the ages. Although it is difficult to pinpoint the exact date and time of ice-cream’s birth we do know something about its ancestors. Ice- cream’s lineage is firmly rooted in ice. Without ice or other methods to keep things frozen there would be no ice-cream, instead of ice-cream we would then have merely got sweet tasting milk served at room temperature. It is believed by many scholars that ice houses were found in Mesopotamia more than 4000 years ago, and that by 1100 BC the Chinese had perfected their first ice house design in such a way that they could keep ice harvested there through the summer months. As ice became more readily available, people began to develop tasty applications for it. There is evidence that Alexander the Great in the 4th century BC liked snow flavoured with nectar and honey. A frozen mixture of milk and rice was used in China around 200 BC. Maguelonne Toussaint-Samat asserts, in her History of Food, that “the Chinese may be credited with inventing a device to make sorbets and ice cream. They poured a mixture of snow and saltpetre over the exteriors of containers filled with syrup, for, in
the same way as salt raises the boiling point of water, it lowers the freezing point to below zero.” Biblical references also show that King Solomon was fond of iced drinks during harvesting. During the Roman Empire, Nero Claudius Caesar (A.D. 54-86) frequently sent runners into the mountains for snow, which was then flavoured with fruits and juices. During the end of the thirteenth century, the famous Venetian traveller, Marco Polo, returned to Italy from the orient. He had with him a recipe from China that closely resembled what is now called sherbet. According to many food historians this recipe eventually evolved into ice-cream, during the 16th century. The modern ice-cream as we know it was introduced in Italy or in England, during the 16th century. ‘Cream Ice’ regularly graced the tables of Charles I in England, during the 17th century. There is a saying that Charles I even rewarded his ice-cream maker with a lifetime pension for keeping the recipe a secret. The objective was to keep ice-cream a treat reserved for royalty, which by today’s standards of morality, can be termed simply outrageous. But thankfully, today ice-cream is no longer only a royal treat but is enjoyed by all and sundry. The development of modern refrigeration did transform ice-cream from luxury to affordability. However, ice-cream’s extremely long legacy and rich history is complemented by its sweet present.
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The Hot Market According to the report from Research and Markets, titled Global Retail Ice Cream Industry 2013-2018: Trends, Profits and Forecast Analysis, the global retail ice-cream industry’s revenue is estimated to reach 74 billion USD by 2018. Favourable demographic factors, rising consumer disposable income, and consumer’s awareness toward frozen dessert mainly drive the demand. According to a portal named www. statista.com, the estimated size of the ice-cream market worldwide in 2013 was 49.4 billion USD, whereas in 2016 the global ice-cream market is projected to be worth about 54.7 billion USD. The website of Statistica states that Statista is one of the world’s largest statistics portals, providing access to relevant data from over 18,000 sources. India also mirrors this global trend, despite its low per capita consumption of ice-cream, per year. In Indian food & beverage industry, ice-cream is fast occupying an important place. Since India is an agriculture-based country the dairy and ice-cream industries here are well developed. Indian ice-cream industry has crucial role in the rural economy. It indirectly provides employment to the marginal farmers. However, per capita consumption of ice-cream in India is still quite low, as compared to global standards. According to Technopak Advisors, the annual per capita consumption of ice-cream in India is around 300ml as compared to 22,000ml in the US and about 3,000ml in China. But at the same time, the huge potential for the growth of the Indian ice-cream market cannot be denied. “The fact that the ice-cream market in India is in its nascent stage with approximate per capita consumption of ice-creams nowhere near its global average can be perceived as a great opportunity to capture more and more segments with even more exciting products to offer,” Rajesh Gandhi, Chairman and Managing Director, Vadilal Industries Ltd., proffered. Though ice-cream industry in India is at a nascent stage, it is growing appreciably. According to a study by
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Rajesh Gandhi Euromonitor International, the icecream market in India is pegged to grow to Rs.6198 crore in 2019 from Rs.4160 crore in 2014. The organised ice-cream market in India is around Rs.3500 crore. India’s branded ice-cream market has a host of homegrown and international players, namely, Amul, Kwality Walls, Mother Dairy, Vadilal, Cream Bell, Baskin-Robbins, etc, amongst the prominent ones. Whilst Häagen-Dazs,
BAKERY REVIEW Baskin-Robbins, London Dairy, New Zealand Naturals, and Hokey Pokey cater to the high-end market, the likes of Amul, Vadilal, Cream Bell and Mother Dairy are available at wide-ranging price points. “There are several factors that contribute to the growth of India’s icecream market. These include innovations in flavours, technology and expertise to create ice-cream for different consumer segments, for example, low-fat icecream for chocolate lovers,” said Aziz Hafizi, President, Pastonji Brands and Holding Pvt. Ltd. Pastonji has build reputation amongst its consumers by serving exclusive range of ice-creams and beverages of various flavours and novelties. Pastonji’s products are spread over the western region of India. “The sales of ice-cream in India have doubled between 2007 and 2012, and are expected to do so again in the five years ending 2017, reaching 1.1 billion USD.
Personality Revelations from Ice-cream The delectable cool offering of ice-cream comes in a variety of flavours like vanilla, raspberry, caramel, chocolate, pistachio, et al to satiate the different tastes of the individuals. But are you aware that your preference for different flavours and tastes reveal several aspects of your personality and likings and dislikes? Scientists have come to the conclusion that your preference for certain flavours can tell us about your character and personality. Here are a few of them: Vanilla Ice-cream: This shows that you appreciate good quality and minimalism. You are not an anxious or stressed person – you find peace and balance in the everyday life, and enjoy living in the moment. Chocolate Ice-cream: You lead a life of joy and self-love. While you have strong opinions about things, you are always open to explore new ideas and different experiences than your own. Strawberry Ice-cream: Your friends would describe you as fiercely loyal and energetic. You are always the one who wants to go out after work or school – even after a long day. You enjoy working out in the morning and have a deep love for animals. Coffee Ice-cream: You are an introvert who is often found reading alone. You love being by yourself. Your ideal night is taking a long walk and maybe meeting up with a friend from college and having good conversation over a beer. Mint Chocolate Chip Ice-cream: You are pretty cool, to be honest. In high school you might not have been the most popular kid, but you hung around that crowd. You are a balanced person. You are loved by everyone and just want to have a good time. Caramel Ice-cream: You have a deep, multi-faceted soul. You probably enjoy yoga or meditation, and work at a job that challenges you. Your wardrobe probably includes a lot of black things. While some might be intimidated by you, you are actually kind of shy and are generally a caring person. Pistachio Ice-cream: While initially you might come off as reserved, you really have a strong, unique personality. You are creative and complex. You might live in a city now, but always dream about moving to the country and starting your own farm. You are boundless and attract like-minded people. Banana Ice-cream: You are freaking brilliant, and probably super healthy. Probably both. Most people like you.
Subhashis Basu The Indian ice-cream industry is seeing double-digit growth year-on-year,” Hafizi observed further. There is a multitude of factors influencing the growth of ice-cream’s market in India. They include rising disposable incomes, greater consumer awareness towards F&B trends, improved cold supply chain, and growth of modern format retail facilities in the country.
The Emerging Trends The Indian ice-cream industry is not only going through impressive growth but also through huge transformations, be it in terms of variety of flavours, the availability of the products in the market, packaging or the mode of distribution. Even some years back in India, icecream was perceived as an occasional treat to be savoured during summers. But now with the mushrooming of ice-cream parlours here there and everywhere in urban India, this perception is showing a perceptible shift. Ice-cream, which was traditionally perceived in India either as a summer treat or as an occasional indulgence, is now becoming accepted as a year-round consumption, especially in India’s urban markets. Nowadays, more and more Indians
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are also having ice-cream as take home products. Ice-cream in urban India is now making a transitional shift from an impulse purchase to a habitual purchase, though impulse purchase of ice-creams in the ice-cream market of India is still the dominant consumption trend. Besides the mushrooming of ice- cream parlours in urban India, the other important reasons behind this consumer shift in perception towards ice-cream is the steady increase in disposable incomes and change in lifestyles across pockets of urban India. “The consumer trends in India are changing towards ice-cream. The Indian consumers are opting for new flavours and also indulging more in ice-cream than in other kinds of desserts,” Hafizi observed. “Moreover, the packaging styles of ice-cream are changing to convince the consumers of a better quality and to improve the product life,” he added. Besides increase in ice-cream consumption, India is also experiencing more evolved preferences in terms of their ice-cream choices. Now Indians are having a profusion of flavours to choose from their ice-cream options, which was not the case a decade earlier. And what is more, many of these flavours are unusual, and far removed from the conventional strawberry, vanilla, chocolate or mango. Hitherto uncommon flavours like litchi, blueberry and black currant have made presence in the Indian ice-cream market, during the recent years. The entry of foreign and premium brands of ice-creams is another indicator of the growing evolution in the Indian ice-cream market. Foreign brands like Swensen’s, Haagen-Dazs, Movenpick and Baskin Robbins have entered the Indian market during the recent years. Many of the international ice-cream brands in India are premium ones. Other premium brands like Magnum, London Dairy, Pabrai are also important players in the Indian ice-cream industry. In fact, the premium segment of the Indian icecream market is expanding. This market is pegged between Rs. 250-300 crore.
A New Development Speaking about new ingredients, the industry is agog with the news that scientists have discovered a naturally occurring protein that can be used to create ice-cream that is more resistant to melting. The protein, known as BslA, “binds together the air, fat and water in ice-cream, creating a super-smooth consistency,” stated the University of Edinburgh. This ingredient is being developed by the researchers at the Scottish universities of Edinburgh and Dundee. The new ingredient could enable ice-creams to keep frozen for longer in hot weather. It could also prevent gritty ice crystals from forming, ensuring a fine, smooth texture like those of luxury ice-creams, researchers said. The development could also allow products to be manufactured with lower levels of saturated fat — and fewer calories — than at present. Even the mass market ice-cream players like Amul, Kwality Walls and Mother Dairy did come with premium ice-cream offerings during the recent years. However, the premium brand of icecreams in India still constitutes a highly niche market and thus their appeal is still limited to some pockets in metropolitan cities of India only. But this demand for premium brands of ice-creams is expected to percolate to tier-II and tier-III cities of India too, in the near future. When one takes a look at the Indian ice-cream market one also finds that the industry is also graduating from selling these cool delights from carts and small kiosks to selling them from well organised and premium parlours.
Refreshingly New Flavours
No stone has been left unturned by the leading ice-cream manufacturers in the country, who together offer about 100 variants or flavours, ranging from traditional Indian flavours like matka kulfi, rabdi malai and shahi kheer to international ones such as blueberry, mango sorbet and French vanilla, to tap the fast evolving consumer preferences. The companies’ menus have managed to cater to a wide variety of consumer taste buds. Take the case of Creambell. Creambell has recently introduced Double Crush, which is an excellent product innovation, combining two favourite flavours Vanilla and Strawberry.
These ice-cream candies are molded in the shape of heart and have a white chocolate coating. The company also introduced ice-cream smoothies in two flavours (mango and strawberry). Its range also includes Choco Brownie, Kulfi and Kiwi Passion, sugar-free probiotic tubs, and frozen yoghurt in three exciting flavours. “Culinary experimentation is gaining currency among upwardly mobile Indians. In keeping with their aspiring needs, we have introduced innovative offerings such as fruit yoghurt and the premium range of Classics ice-cream,” asserted Subhashis Basu, Business Head – Dairy Products, Mother Dairy Fruit & Vegetable Pvt. Ltd. Some of the uncommon flavours used by Mother Dairy are being manifested through its offerings like Lichi Surprise, Sheer-EKhaas, Badshahi Thandai, Blueberry Bliss among others. “Our unique selling proposition is the wide range of novelties we offer. Some of our unique flavours include the traditional Matka Kulfi (which is stored in a matka made from the soils of Kolkata to retain its authenticity); Chic Choc Slice, Black Magic Pastry and Pineapple Roll,” expressed Hafiz. Overall, for the ice-cream manufacturers in India, the horizon looks rosy. Not only the market for ice-creams in India is growing significantly over the years, but with the consumers’ tastes evolving in India, there is now more space for innovative tastes and flavours in ice-creams than was before, and also with the increase in disposable incomes in select but sizeable pockets of the Indian society since the last decade, there is now more demand for premium ice-creams than there was before. n
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Baking a Success Story Bakery is a traditional activity and occupies an important place in the food processing industry. With the changing lifestyles, the demand for bakery products in India is on the rise. According to a recent report, the bakery industry in India has achieved the third position in generating revenue among the processed food sector. Today the Indian bakery and confectionery industry surely has the potential for providing lucrative business opportunities for entrepreneurs. The business opportunities for entrepreneurs in the Indian bakery industry needn’t entail very high investment. One can start of as a home baker. If one has the funds, one can also opt for being the franchisee of a reputed bakery and confectionery chain or set up an elaborate bakery or bakery café of her/his own, in a commercial locality. Ashok Malkani takes a look at the different options available for entrepreneurs thinking of foraying into the Indian bakery and confectionery industry.
re you the one that makes wonderful cakes for every birthday? Do you churn out donuts or cookies, worth walking miles for? Why not put your baking talent to good use and start a bakery? Starting your own business may sound like an undertaking of epic proportions. The truth is, it’s not always the case in the Indian bakery business. However, you need to invest creativity, need to have knowledge of bakery ingredients and need to be careful about certain other factors. Today with the Indian bakery industry showing impressive growth, bakery business has great possibilities of success in the country. And in the unorganised sector, which accounts for 65 percent of production of bakery products in India, the investment required for this business is also not that high. Neither
is professional training mandatory for success for an entrepreneur entering the bakery business. One can start the bakery business even from one’s home. One of the first decisions you will have to make is the kind of bakery you want to open. To do this, you should access your expertise, budget, and business goals. There are three main choices when it comes to bakeries. Take a look at the list below and figure out which option is the right for you.
Types of Bakeries Online Bakery: Here you don’t need a storefront to open a bakery. You can start out online. With a sleek and informative website, pictures of your work, and a way to place an order, you can run a bakery from your home. For home bakers, online bakeries are a convenient business option.
Counter Service Bakery: With a small commercial space, customers can walk in and pick up baked goods from an employee-managed counter. Sit Down Bakery: More owners are trying to capitalise on the sit down and dine option. It’s a growing trend in the Indian bakery industry right now. These bakeries have an area to order baked goods and guests can enjoy them in eatery, which is within the precincts of the bakeries concerned.They need more area than a counter service bakery unit. Logistics form an important part of any business. This applies to all segments of baking too. The primary components are resources, payments, accounts and delivery. They would also vary from one bakery operations to another. As far as bakery operations go, one can become a home baker, one can start a franchisee of a bakery and confectionery
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BAKERY REVIEW chain or one can open a full-fledged commercial bakery unit of his/her own in a commercial area, with staff support.
Challenges for Home Bakers Most home bakers are often a one-person army. From being the baker, designer, cleaner, accountant, sales and marketing person, they are often responsible for it all. Managing every facet of the business on your own can be challenging at times. Delivery is an issue which the home bakers may face where logistics is concerned. Most of the home bakers deliver the cake personally or have clients pick it up from their doorstep. Some have resorted to radio taxis for delivery. Some of them have tried other delivery services too but this seems to be a problem area. For home bakers word of mouth marketing and marketing through Internet are two very important marketing routes, and presentation and taste of the products of home bakers are their prime marketing factors. This is one profession where your work speaks. No wonder, Facebook is a popular marketing tool among home bakers,Â closelyÂ followed
by Instagram and Twitter. Some of the well established home bakers are planning to take their business to the next level and have their websites up and running. Those with an IT background manage it themselves, others have learnt how to manage basic changes and updates on their own and still others have family members who handle the website for them. The images of cakes
that home bakers create are usually posted by them on popular social media channels or on their FB pages. Home bakers can also send out mailers to a client list that they have built over the years. Many others put up stalls in schools, apartments, flea markets, etc. to promote their bakes. Overall, the marketing for home bakers may appear to be very rustic but it works.
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The home bakers in India, irrespective of which city they are operating from, generally take up around 4-6 orders per week, depending on design and size of their orders. The bakers set their pricing based upon the ingredients they use, the design they create, etc. The home bakers have the advantage of being choosy about the ingredients. Some of them source the ingredients from overseas, as they are able to negotiate their rates with the clients unlike the counter service bakeries. Nowadays, designer or customised cakes are becoming a rage. In this context, the home bakers who could come up with highly innovative and intricate design concepts for their cakes and chocolate products can have a market edge over their competitors. However, the job of home bakers doesn’t only entail creativity and planning. It also entails hard work at every step. Especially during festivities, a busy home baker cannot have the luxury of regular 8 hour working days; it may extend much beyond that. Starting from discussion on the design with the clients,
BAKERY REVIEW to the sourcing of ingredients, to pricing to the final execution of the product to its delivery, it is a process that requires hard work and attention to detail. On an average, a cake of about 3-5 kg for a home baker takes somewhere between 6-12 hours of effort.
From the Counters For starting as home bakers the required investment is very less. It can be within thousands. But if you want to start a small counter service bakery outlet or a sit and dine bakery enterprise then the investments are higher and there are several aspects that you have to take into consideration. Some of them are given below: Equipments and Infrastructure You must ascertain your start-up cost before you embark on opening your bakery outlet. You also need to compile a list of equipments and appliances that you will need to carry out the production process. From appliances like mixers, ovens and refrigerators, to smaller items like utensils and pans, make sure you create
a full list of tools that would be needed for commercial bakery production. Moreover, if you plan to sell baked goods to customers from the storefront, you will need display cases and a cash register. They could also be part of your initial investment. Similarly, you may need to invest for developing other infrastructure for a commercial bakery enterprise with counter service and/or sit and dine option. The equipments, appliances and other infrastructure will be a one-time investment, but you also need money to live on while the business gets established, and you also need money to run the dayto-day operations. You won’t make profits overnight, so you need to sit down and figure out when you will break-even and how much money you will need to continue your enterprise until that time. Location An entrepreneur thinking of starting a commercial bakery enterprise(other than home bakers) should be sure that her/ his location of bakery is correct. That is
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BAKERY REVIEW she/he should be sure that the location where she/he is thinking of starting her/ his bakery enterprise has a need for a new bakery outlet or not, or whether the consumer profile there is suited for the kind of baked products which she/he has in mind or has expertise in producing or not. If the answer to any of these questions is no, the entrepreneur should proceed to another suitable location that is within her/his budget, without thinking twice.Â Finding the appropriate storefront for your bakery means balancing the location, size and cost. A location in a busy area is likely to get your business more exposure, but you will likely pay more to lease a storefront in a busy area. But if you are planning a high-end bakery with sophisticated range of products, then a premium location can give you much better market than an ordinary location. So the entrepreneur thinking of investing in a small counter service bakery outlet or in a sit and dine bakery enterprise needs to think hard about deciding on the appropriate location, while taking into account of his/her capacity for initial
investment. Legal Issues The baking business requires you to deal with licensing and legal issues that govern businesses in India. Apart from having a Food Business Operating License (FSSAI License) from Food Safety & Standards Authority of India you would require individual licenses from FSSAI for the Delivery Boys/ Vehicle. You would also have to ensure the compliance of all the fire safety guidelines. Product Management and Waste Control Starting a bakery business requires you to decide exactly what you are going to sell. Targeting a specific niche within the baking industry can set your bakery apart from the competition and may facilitate you to generate the desired sales. Work out your recipes so that you get the same or improved results each time you bake the items. The presentation of the baked goods also makes an impression on the customers. Work on your product presentation before you start your bakery. The bakery business should always
emphasise on fresh products, and on minimising wastage. The aroma of freshly baked products can play a great role in inducing the customers to the bakery, and can easily convert a potential customer into a real one. Creative display of freshly baked goods would help shape the first impression among the bakeryâ€™s consumers and potential consumers, and in bakery business, like in other facets of life, first impression though not certainly the last impression(a succession of bad performance may eventually erase the goodwill earned through good performance), can easily be a lasting impression. For minimising waste in bakery operations it is necessary to keep a tab on the items which the bakery is selling the most, and the items which are attracting unimpressive sales. The inventory must be adjusted accordingly, so that precious expenditure is not misallocated towards waste. This is especially crucial for a startup bakery with very limited investment, for there waste can be a great waste of scarce money, whose continuation can soon lead to a cash crunch and thereby
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compromising on necessary investments. Pricing Pricing is another crucial factor behind the success of any enterprise and bakery business is no exception. You need an accurate calculation of food costs and the time and manpower it take for your enterprise to bake the products to arrive at the right pricing for your products. You should also include things like the rent to be paid for the shop, electricity bill, clean up time, packaging costs, and time spent on promoting your business on social media, while pricing the product. Of course, the demand for your bakery products would also need to be taken into account for pricing them. Be Original These two words might seem like generic advice, but to survive and thrive in the bakery world, you can’t be a carbon copy of your competitors. Be the best, the first, or the only one baking the kind of treats you make. If you can be all three of those things, that’s even better. Know what kind of competition you have in your area and work to set yourself apart. Advertising You can spend all day and night in the kitchen creating the next best cake, but if no one knows about it, it doesn’t matter how great it is, in commercial terms that is. That is why you have to invest time and money to market your bakery business. Being a fabulous baker doesn’t guarantee success. You also have to be a savvy marketer to complement your baking skills. Too many bakers get wrapped up in technique, but perfectly baked goodies mean nothing if you have no customers for them. Even with an ideal location, advertising is necessary to reach a wide audience. Human Resource and Hygiene Of course, the quality of human resource should also be given adequate consideration in the bakery operations. An inefficient staff can lead to losing of valuable production time, delaying the delivery time, low quality of products, dissatisfied customers, and eventually lowering of revenues and profits. It is better to hire and keep those employees who besides having the requisite professional expertise also have the eagerness to innovate and earnestness to please the customers with a smile, by
BAKERY REVIEW going the extra mile. For innovation and customer satisfaction are the edifices of bakery business, especially in these times. And of course, attention to housekeeping should also be given to maintain a spic and span bakery; embodying good hygiene. This is also expected to attract repeat guests or customers. Focus on Your Customers Your customers are your key to success. Happy customers become repeat customers, so work to make each of your customer’s experience great. Ask your customers for feedback, talk with them at the counter, and ask them for product suggestion/improvement once in a while. And try to incorporate their suggestion/s wherever feasible. Make the customers’ experience count. That is the best way to get repeat customers. All of the above criteria for success for counter service bakery outlet also hold
true for sit down bakeries. However, it should be kept in mind that service tax and vat would be applicable for airconditioned places. A sit down bakery could also be a bakery café or a coffee shop where your customers sit down and consume your bakery products, along with coffee or other beverages, and preferably it should be an AC set up. During the last decade, the Indian market has seen a massive makeover in the way bakery cafes and coffee shops are being set up. The façade and interiors of bakery cafes and coffee cafes have evolved to appeal to a larger segment of the young and affluent crowd. However, it is not just the sleek ambience, but also the variety of products on offer which can make the difference between a successful and a not so successful sit down bakery unit. With rising demand and an increasing middle class, it is
an opportune time to start a sit down bakery in urban India.
Franchising Route One can be a home baker, open a stand-alone bakery outlet, or opt to become franchisee of a renowned bakery chain. If you would like to start your bakery enterprise with instant brand recognition then you should ideally opt for franchising. There are about 50 franchising options available, if you want to take the franchisee route. If the entrepreneur venturing into bakery business opts to become a franchisee of a renowned brand like Cookie Man or Monginis or Birdy’s, she/ he already begins with the advantage of brand recognition and the initial and often uphill challenge of getting her/his products find initial consumer acceptance gets eliminated to a great extent. For a franchise bakery operation some of the above-mentioned factors for running a successful non franchise bakery operation need alteration. For example in a franchisee bakery outlet, pricing of the products will not be dependent upon the competition in the locality concerned, from stand-alone bakeries or bakery chains. But to become a franchisee of a renowned brand, the entrepreneur often needs to have a tidy sum of money and a decent real estate area with her/him. And the baker/ entrepreneur should also have the requisite expertise and personnel with her/him to create baked products that can match the expectations and demand of the franchise concerned. If the product quality of the franchisee fails, the hard-earned brand reputation of the franchise is at stake, which may result in cancellation of the arrangement on the one hand, and loss of revenues of the franchisee on the other. When becoming a bakery brand’s franchisee, a prospective franchisee could have lots of confusion regarding the choice of formats. It should do well to remember that each format has its own benefit and each of them can have their own drawbacks. With so many franchise options available for the entrepreneurs in the Indian bakery industry one can have a wide choice. Select the one that appeals to you, weighing all the pros and cons. n
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The Healthy Root By Swarnendu Biswas
arrot is a root vegetable. Root vegetables are the plant roots, which are consumed as vegetables. Generally, carrots are orange in colour, though one can find red, yellow, and even white and purple carrots. Taproot is the most commonly eaten part of carrot. However, the greens of this vegetable are also used in salads. Today’s carrot is a domesticated evolution of the wild carrot, which was native to Europe and southwestern Asia. The history of carrots is a long one. In Switzerland and south Germany, the evidence of carrot seeds dates between 2000-3000BC. They were initially cultivated for their aromatic leaves and seeds and not for their edible roots.
Cultivation of Carrots Carrots are grown from seed and their maturation process takes about four months, on an average. Carrots grow best in full sun though exposure to some shade is not expected to harm the production of carrots. The ideal temperature for the growth of carrots ranges between 16 and 21 degree centigrade. The cultivation of carrots requires low levels of nitrogen, moderate phosphate and high potash. Rich soils are not good for carrots. The ideal soil composition for the cultivation of carrots should be deep, loose and welldrained soil, which is sandy or loamy, having a pH varying between 6.3 to 6.8. Carrot is regarded among the top ten most economically important vegetable
crops in the world. China is the largest producer of carrots in the world, followed by Russia and the US. During 2012, about 62 percent of world’s carrot production happened in Asia. Here it deserves a mention that according to Wikipedia, the rate of increase in the global production of carrots has been greater than the world’s population growth rate, and greater than the overall increase in world vegetable production. So carrots can be ideal food or ingredient in today’s times amidst looming threat of global food scarcity staring at us from the not so distant future. Carrots are also not bogged down much by the storage problems. In refrigerator, carrots can be stored for several months. They can also be stored in winter season, in a moist, cool place.
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Carrots in Bakeries Carrots are extensively used in various dishes. In India, carrots are used in salads and lentil. They are also used in vegetable dishes. Gajar Ka Halwa is a very popular carrot-based sweet dish of north India. Carrot pickle is a favourite meal accompaniment in Punjab, especially during the winter months. Overall, carrot has widespread applications in dishes, but here we should concentrate only on the application of carrots in bakery business. Carrot cakes and carrot puddings are also delicious dishes, where grated carrots are being used. Carrot and pineapple cake can be a wonderful delicacy for bakeries. Similarly, cinnamon carrot muffins and carrot oatmeal muffins can enhance the value of a bakery, as can carrot breads with nuts and raisins. Carrot banana bread can be treated as a delicious addition on the breakfast tables. Carrots are also be used in jams and preserves. Carrot jam can be an uncommon option for breakfasts as compared to the more predictable mixed fruit and pineapple jams, etc. The carrot-based bakery products should be marketed intelligently by our bakery and confectionery industry. They can give the bakery units a healthy flavour.
The Health Benefits Besides having wide applications across recipes, carrot happens to be a very healthy vegetable. Carrots are spruced with beta carotene, which facilitates good vision, especially night vision. Furrthermore, the consumption of beta-carotene has been associated with a reduced risk of several cancers. Some British researchers have found that increasing beta-carotene consumption from 1.7 to 2.7 milligrams per day gets the risk of lung cancer reduced by more than 40 percent.
However, beta-carotene is not the only health attribute of carrot. This root vegetable is also endowed with wide variety of antioxidants and other healthsupporting nutrients. The amounts of antioxidant phytonutrients varies from one variety of carrot to another. For example, red and purple carrots are rich in anthocyanin, whereas the orange carrots are exceptionally strong in terms of beta carotene. About 50 percent of the composition of carotenoids of yellow carrots can be sourced from lutein. The carrots are rich in vitamin A, Vitamin C, Vitamin K, vitamin B8, pantothenic acid, folate, potassium, iron, copper, and manganese. This root vegetable also helps to tackle health-damaging free radical activity. Furthermore, carrots can improve the health of skin, and boost the immune system. Moreover, daily intake of carrot greatly reduces the risk of stroke. Besides facilitating to reduce the risk of cancer, carrots also have cardiovascular benefits. Being a rich source of antioxidant nutrients is believed to make carrots endowed with cardiovascular benefits. According to the findings of a study by Wolfson Gastrointestinal Laboratory in Edinburgh, Scotland, cholesterol level plummets by an average of 11 percent if seven ounces of raw carrots are partaken per day for three weeks. And it is a well-known fact that high cholesterol is an important cause of heart disease. A group of Swedish scientists had also unearthed that intake of carrots can reduce the chances of getting affected by heart attack. Furthermore, as carrots are rich sources of potassium, these vegetables can reduce the stress on the cardiovascular system. That is not all. Carrots are rich in dietary fiber which can help maintain good digestive health. Carrots can also lower the risk of macular degeneration. Macular degeneration is a common eye disease among the elderly that compromises the function of the macula. So it is wise for our bakery and confectionery industry to have more creative application of carrots in their menus. This healthy initiative will facilitate bakery and confectionery business in India to gain more popularity in these health conscious times. n
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EURO FOODS BRINGS IREKS TO INDIA
Quality food products require unwavering dedication to quality at every level of operations, which in case of Delhi Flour Mills entails inspecting wheat and buying it, through transport, storage, processing, packaging and distribution. DFM’s decades of experience in wheat and wheat products have taught the company that the journey towards perfection is a never-ending one — there are always new facts to learn,
Euro Foods Pvt. Ltd. is a leading importer and distributor of European food stuff. The company has 25 years of experience in the business of food & beverage products and solutions supplies. In 2007 Euro Foods started the Indian arm of its company in Mumbai, called EUROFOODS. Euro Foods has been marketing the German bread premix brand named IREKS for nine years, with the support of its parent company SAFCO International General Trading Co. L.L.C. SAFCO International General Trading Co. L.L.C is one of the leading food service and distribution companies in the Middle-East. However, only in the recent past, Euro Foods has introduced IREKS for the Indian market. Here it deserves a mention that IREKS accompanies bakers and confectioners in more than 90 countries as provider of ideas, and play a proactive role as their consultants and problem-solvers. The company’s over 2,400 employees have made it their task to supply bakeries, brewers and many other food manufacturers with first-class ingredients and attractive product ideas. IREKS is a partner the bakers can rely on. The core strength of Euro Foods lie in its personnel, its values manifested through integrity and pursuit for excellence. Consumer satisfaction is the ultimate goal of the company. Euro Foods Pvt. Ltd. firstname.lastname@example.org
new practices to implement, and more sophisticated machinery to install. The company prides in being open to learning, willing to change, eager to verify; as long as it believes these efforts will result in higher quality products that are meaningful to its consumers. Recognising that consumer expectations, too, are always changing, a key part of the company’s management’s effort is to be in constant touch with customers. The organisation and delivery systems are designed to ensure that this is built into their way of being. The Delhi Flour Mills Co. Ltd. email@example.com
INTRODUCING IMPECCABLE QUALITY IN FROZEN BAKERY Tropilite Foods Pvt Ltd (TFPL), the flagship company of the Davars Group, and one of the important players in the realm of bakery and food ingredients in the country, has launched the Svenson’s brand. TFPL is a nationally reputed company in the bakery & food ingredients industry. Svenson’s drives creativity into food industry with food products like frozen bakery range, which serves mousse shots, savoury muffins, bruchita, volcano muffins, pizza tarts, marble brownie, etc. Here it deserves a mention that in frozen form, food is preserved for a long time while retaining its nutritious value. Frozen food does not require any preservative because it is stored in minus temperature, which is sufficient on its own in preventing food spoilage. High degree of creativity in innovation of food products distinguishes Svenson’s from its competitors in the marketplace. TFPL has been promoting Svenson’s as a premium food brand with complete innovative food solutions. Tropilite Foods Pvt. Ltd. firstname.lastname@example.org
WAFFLE CONE MAKER & WAFFLE MAKER Akasa continually strives to provide with best quality products which are user-friendly & maintenance free. This year Akasa has introduced a range of new products ‑— Round Classic Waffle Cone Maker & Waffle Maker are two of them. One can’t resist the aroma of freshly baked waffles & cones. As Waffle Cone & Waffles have become kids’ favourite, Akasa has launched round machines which are economic as well as fast in making baked crispy waffles & cones. This user-friendly machine has one timer knob & one temperature setting knob with light indicators. Its unusual non-stick baking plates enable easy removal of waffles & cones. Akasa International email@example.com
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Passionate for Pastries By Sharmila Chand Chef Santosh Rawat is the Executive Pastry Chef at JW Marriott Mumbai Sahar. Along with a passion for food and expertise in baking, he brings with him a promise of the best techniques from the fast changing bakery and culinary landscape. In his current role, he oversees the culinary operations of baking kitchens of JW Marriott Mumbai Sahar. With an offering of world class cakes, pastries and breads, he aspires to make the JW Baking Company as the next must-stop for food on the go and for world class cakes in Mumbai. As a child, Santosh would save his pocket money to buy books on bakery and experiment in the kitchen at home. He went on to do a craftsmanship course in Bakery and Confectionery from the Kamat Institute of Hotel Management and Catering Technology and has been marvelling his guests ever since. With 10 years of experience in baking, Santosh loves playing around with recipes and comes up with innovative patisseries. He loves to create macaroons, cookies, muffins, jam and toffee doughnuts, chocolates and chocolate pralines for kids and bring a smile to their faces. Prior to his current assignment, Chef Santosh had been with Renaissance Mumbai Convention Centre Hotel and Lakeside Chalet, Mumbai — Marriott Executive Apartments & JW Marriott Hotel Chandigarh and has played crucial role in the preopenings of four properties during his career. He has experience of working in five-star properties across the globe. The excerpts of the interview follow: What is/are the current trend/s in the Indian bakery industry? The current trend is small bite sized desserts, molecular desserts, fresh fruit desserts, and also the chocolate-based desserts that never go out of style. The indulgent chocolate cake never goes out of style. Cheesecake, waffles, minimuffins, strawberry cream-based desserts, tiramisu, flambé, pies, and tarts have been always loved by guests. The trend is how you re-create these differently in terms of presentation and flavour variations. Moreover, customisation is the key these days. Dessert lovers want the classic cake, but customised to different designs and shapes. A lot of Pastry Chefs are also experimenting with unique flavour combinations. How did you become a Pastry Chef? I have always wanted to be a Chef. I have always been very creative and wanted to use my creativity in different ways. Pastry is where I found my passion and in this field, I am able to express myself through delicious creations. Who are your idols, that is who all have inspired you? My parents who have always supported and encouraged me to pursue my passion, and my senior Chefs in the industry who have mentored and molded me to be the Chef I am. Besides these inspirations, every day I get inspired by the things and people around me. What about the health quotient? How do you take care of that aspect?
To cater to the health conscious guests, we have sugar-free desserts, gluten-free desserts and dairy-free products. What is your favourite tool and why it is so? My favourite tool is my paring knife. I can carry it easily with me owing to its size and it can be used in all types of work; be it in the chocolate room, pastry or baking. What are the challenges a Bakery Chef or a Pastry Chef has to face in his/her job? The first challenge is getting the right kind of people. Pastry making requires great skills and technical acumen, but getting trained staff in our industry is normally a challenge. Second challenge is limited training institutes in baking, in the country. Moreover, as the industry and the trends are ever evolving it is imperative that a Pastry Chef continually enhances his/her skills/knowledge. That is also a challenge in our profession. Then there is the challenge pertaining to the supply of raw materials. This supply is generally inconsistent in the Indian bakery industry, and Chefs then have to resort to alternate sourcing with local ingredients, which can become an operational challenge whilst recreating classic desserts. What do you like about your job? The fact that I get to keep my mind active creatively is a facet that I love most about my job. Here every day is a new day and I get to learn something new. Moreover,
it feels great when you see guests appreciate the desserts. What is your strength as a Pastry Chef? They are my creativity, my willingness to experiment, my technical skills and knowledge, my years of experience in my profession, and my sheer passion for what I do. What is your working philosophy? To facilitate that every member of my team learn and gets inspired to create his/her own oath in pastry. What are the essential requirements for excelling as a Pastry Chef? Technical knowledge, a creative mind and passion are of utmost importance to excel as a Pastry Chef. What are you passionate about besides baking? I love sports. How do you like to de-stress? Just a cup of tea and talking with people de-stresses me. Lastly, what is your mantra for success? It is hard work. No success can be achieved with short cuts in life. For me success means seeing others who work with me grow on to become wonderful and passionate pastry professionals.
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Here we have covered the cool ice-cream market of India, which is brimming with hot potential. Besides the emerging trends in the Indian i...
Published on Apr 7, 2016
Here we have covered the cool ice-cream market of India, which is brimming with hot potential. Besides the emerging trends in the Indian i...