BAKERY REVIEW (Feb-March 2019)

Feb-Mar ’19

Hammer Food & Beverage Business Review

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Publisher cum Editor

Rajneesh Sharma

rajneeshhammer@gmail.com

E d i t o r i a l

Associate Editor

Swarnendu Biswas Resident Editor

Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design

Hari Kumar. V Abhishek Singh Rathore Production Assistant

Mamta Sharma

Advertising Sales

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he bakery industry in India is experiencing robust growth, employing a large number of

people. The bakery sector is the largest of all the segments of India’s food processing sector.

A report released by leading market research company IMARC in March 2019 stated that the

Delhi: Debabrata Nath, Sumesh Sharma

Indian bakery market reached a value of $7.22

Director Sales

billion in 2018. The market value is projected

Sanjay Anand Mobile: +91 9811136837 Director Operations

Rajat Taneja Mobile: +91 9810315463 Editorial & Advertising Offices: Delhi:

to exceed $12 billion within the next five years, expanding at a compound annual growth rate (CAGR) of 9.3 per cent during 2019-2024.

Cover Story discusses how bakery industry is innovating new products since modern consumer crave for something new and innovative. The pastry chefs have endeavoured to come up with some contemporary and pioneering ideas.

Hammer Publishers Pvt. Ltd. 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-25704103, 45084903, 45093486

due for growth in more customer centric innovations in bakery products. Being

Mumbai:

dying out of lack of innovations. But the sector is still witnessing exponential

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Bakery industry which has witnessed huge changes in last decade or so is the integral part of bakery industry, many QSR’s serving burgers or pizzas are growth in India which coincides with the growing affluence and aspirations of middle class. Business story discusses how the increasing demand has not only prompted international chains from expanding their business in India but has also tempted several Indian entrepreneurs to jump into the fray.

Another segment of the bakery industry - home bakers – is growing their

E-mail: info@hammer.co.in

influence among innovative buyers by offering their unique creations of

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cakes, cupcakes and cookies from home. Today they have grown as a strong

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 Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028.

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.

competition to regular retail bakeries and even franchises. Feature story stress upon how home bakers, mainly women, have gained sufficient skill and knowledge of making bakery products by educating themselves in major bakery academies in India and around the world, to become successful entrepreneurs.

Today there are lots of innovative entrepreneurs running successful bakery outlets in major cities of India. With knowledge, they also have passion for creating innovative products and trying new techniques and ingredients for their creations. Next financial year will surely witness more creativity and innovation in bakery products, keep watching this space.

Annual subscription rate within India is Rs. 500 and for overseas it is US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 for overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.

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Feb-Mar ’19

16 COVER STORY

Customising Bakery

24 BUSINESS

Business Opportunities in QSR’s

DEPARTMENTS

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Event

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News Scan

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Interview

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Product Preview

32 FEATURE

Home Baked Goods

36 OPERATIONS

Flour Processing

38 TREND

Challenges Facing India’s Bakery Industry

40 INDUSTRY

Feb-Mar ’19

Breaking Fast in Post-Modern India

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Aahar 2019: Going Strong against odds

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AHAR – The International Food & Hospitality Fair took place at its regular venue of Pragati Maidan, New Delhi. AAHAR 2019 happened to be the 34th edition of AAHAR, which is regarded as the largest fair in the food & beverage and the hospitality sectors in India. The mega show for the food & beverage and hospitality industry took place during 12th -16th March 2019.

The show over the period has grown by leaps & bounds but due to renovation of the VENUE - Pragati Maidan, the area was reduced due to lack of space available. It was a logistic nightmare for the ITPO to handle such a large show against all odds.

Though there were multiple issues related to organisation of the show, still it witnessed good participation and visitors during five days of the event.

During the recent years and even today Aahar is regarded as a well-known destination for global vendors and sourcing professionals from the food & beverage and hospitality industry. With the food industry in India, currently growing at a CAGR of 11 percent, the potential for AAHAR is only expected to get bigger in the near future.

The event was meant exclusively for the business visitors on its first four days. The event was open for the business visitors and as well as for the general public on the last day of the event.

The event was being organised by the India Trade Promotion Organisation (ITPO), the premier trade promotion body of the Government of India. The event was supported by the Ministry of Food

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Processing Industries (Govt. of India) and Agricultural & Processed Food Products Export Development Authority (APEDA).

The associates for the event were All India Food Processors Association (AIFPA), Association of Resource Companies for the Hospitality Industry of India (ARCHII), Food and Hospitality Support Association of India (FHSAI), Forum of Indian Food Importers (FIFI), and Hotel & Restaurant Equipment Manufacturers’ Association of India (HOTREMAI).

AAHAR 2019 was demarcated into two concurrent exhibitions. ‘Hospitality India’ covered hotel & restaurant equipment and supplies and ‘Food India’ covered food, processed food & beverage products.

AAHAR 2019, like its earlier editions, did have an exhaustive list of products on display. They included fresh produce & dairy products; chocolate; desserts; bakery products & ingredients; organic & health products; frozen, canned & processed food; meat; poultry; sea food; cheese and fine specialty food; snacks; food additives and preservatives; coffee; tea; syrups; juices; energy drinks; other non-alcoholic beverages; alcoholic beverages, bakery & confectionery equipment; food preparation equipment & supplies; food processing & packaging equipment; refrigeration / chillers / freezers; tableware & glassware products; bar equipment & supplies; storage units; kitchen support equipment; housekeeping products & supplies; laundry & cleaning equipment; linen; furnishings; textiles; fabrics & apparels; bathroom fittings & fixtures; lighting solutions; cooling

solutions; fitness & spa equipment; safety & security solutions; in-room technology and entertainment; hospitality support IT solutions; furniture & interiors; carts and trolleys among others.

Besides facilitating business, Aahar 2019 also provided an effective platform of great opportunity for the global food & beverage and hospitality industry to disseminate/ gather relevant information and gauge ongoing and future trends, which can greatly benefit many participants at the fair. The mega event came across as an ideal platform for importers, overseas trade delegations and Indian players in the food & beverage and hospitality realm, and also for policy makers and media personnel to exchange knowledge and information. The event attracted a large number of business visitors. The prominent among them was a pavilion from China.

AA H A R 2 01 9 att ra cte d ove r 6 0 0 exhibitors from India, including foreign participants from 20 foreign countries. The foreign exhibitors at the fair were from USA, China, Canada, Germany, Italy, Switzerland, Russia, Poland, and Turkey to name a few.

Over the five days of the event, AAHAR 2019 attracted leading visitors from all parts of India.

There were new products and trends showcased during the five day event.

New companies from India and abroad participated for the first time to showcase new product launches. HOTREMAI in association with HPMF organised a seminar on the purchasing trends in the hospitality industry.

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Feb-Mar ’19

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BAKERY REVIEW

THAIFEX-World of Food Asia 2019

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HAIFEX-World of Food Asia returns for its 16th edition from 28 May - 01 June 2019 at the IMPACT Exhibition and Convention Center, Muang Thong Thani, Bangkok, Thailand, for best of the food and beverage industry. The region’s major dedicated F&B trade show is the strategic gateway for companies looking to penetrate the industry in the ASEAN and Indochina regions.

In 2018, THAIFEX-World of Food Asia received a total of 13,110 international trade visitors from over 150 countries.

This brought the total trade visitor count to a whopping 62,039, the largest visitor attendance at the tradeshow to date.

This year, THAIFEX-World of Food Asia is expecting more than 2,500 exhibitors from more than 40 countries with new country groups from Brazil, Poland, and Spain. The show is expecting 68,000 trade visitors, a 10 per cent increase from the 2018 show.

Thaifex is also organising this year visit of more than 2,000 top-rated hosted buyers.

An Elevated Tradeshow Experience As a show geared towards the facilitation of quality business and trade deals, THAIFEXWorld of Food Asia 2019 will feature a new and improved hosted buyer experience.

The hosted buyer program was a huge hit in 2018, with 2,168 international buyers attending the show. This year, hosted buyers will be able to pre-select the exhibitors they want to meet ahead of time to ensure that appointments during the show days are productive and meaningful.

An exclusive membership card, the THAIFEXclusive Card, will be issued to top buyers for quick access to the show with exclusive benefits such as complimentary F&B, concierge services, Wi-Fi access, massage as well as luggage delivery and storage.

Furthermore, to enhance the visitor experience, THAIFEX-World of Food Asia 2019 will be introducing River taxi rides to reduce travelling time to and from Bangkok’s city center, an additional transportation means to the free shuttle bus service (chargeable service). It is providing an improved and larger exclusive Guest Club, faster self-check-in system, with self-print

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counters readily available at all registration counters and official hotels around Bangkok.

It is also offering express luggage delivery from showgrounds to airport (chargeable service; 1 pc complimentary for Hosted Buyers)

Innovations and Trends THAIFEX-World of Food Asia presents 11 masterfully crafted trade shows across all 11 mega halls at the IMPACT Exhibition and Convention Center, including Coffee & Tea, Drinks, Fine Food, Food Service, Food Technology, Frozen Food, Fruits & Vegetables, Meat, Rice, Seafood, and Sweets & Confectionery.

Making its debut this year is the T H A I F E X f u t u re Fo o d E x p e r i e n c e + , showcasing trends and innovation in foodservice relevant to quick service and

fast food restaurants, cafes, bars, caterers, and hotels. Visitors can expect talk shows, product demonstrations, and workshops presenting revolutionary technology, products, and designs specially curated from THAIFEX-World of Food Asia exhibitors, trending international innovators, and upand-coming regional start-ups.

The THAIFEX Halal Market and THAIFEX Organic Market is also making a comeback this year, along with the improved THAIFEXtaste Innovation Show.

The exclusive knowledge partner, Innova Market Insights, will have live presentations on the top 10 consumer trends that are taking product development forward with insights on packaging, technology and flavour drivers. Visitors will also get insights into the Top Innovative Products.

In addition, the innofood Asia Conference returns, this time as a joint conference with the Thailand Food Innovation Forum.

Across 2 days, speakers will explore how collaborations in technology, food and design are revolutionizing the way food is viewed and interacted with.

Supporting Programs Back for its 8thedition, the Thailand Ultimate Chef Challenge (TUCC) gathers teams from around the region vying for the coveted titles of “Best Ultimate Professional Chef Award”, “Best Ultimate Junior Chef Award”, and “Best Ultimate Pastry Chef Award”. New classes designed for the next challenge will include the "Asia Gourmet Challenge".

TUCC will also host the qualifying round of the Global Chef Challenge, featuring chefs from across 10 participating countries competing in the “Global Chefs Challenge”, “Global Chef Pastry Challenge”, and “Global Young Chefs Challenge – The Hans Bueschken”.

THAIFEX-World of Food Asia is jointly organized by world leader in organising food and food technology events, Koelnmesse, the Department of International Trade Promotion, and the Thai Chamber of Commerce.

F o r f u r t h e r i n f o r m a t i o n v i s i t : w w w. thaifexworldoffoodasia.com

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IHE19 Curtain Raiser

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fter the tremendous success of IHE18, India Expo Centre & Mart (IEML) hosted another magnificent curtain raiser to the second edition of India International Hospitality Expo (IHE19) at Hotel Le Meridien, Delhi.

India International Hospitality Expo (to be held between 7-10 August’ 2019 at India Expo Centre and Mart, Greater Noida) has been curated in tandem with the vision of becoming the greatest, grandest and biggest hospitality show in Asia. And in the first leg of effort to accomplish this, the dextrous team of India Expo Centre & Mart (IEML) hosted yet another curtain raiser to this grand show.

The grandeur of the show witnessed semblance with the success of the first edition of India International Hospitality Expo which witnessed over 200+ Exhibitors and 6000+ top decision makers from the hospitality industry.

Continuing the tradition, the curtain raiser of IHE19 was dynamic, high-powered and immensely successful wherein top hospitality change makers and stalwarts graced the dais and shared their vision for the future of hospitality in the country.

Rakesh Kumar, Chairman, India Exposition Mart Limited, said, “The vision of IHE is not my own, but it has come as a need of the hour from the industry. For years together, we have been discussing that there should be a hospitality show that caters to the potential of our country and also matches international standards. And I am so happy that we are working actively to realise this vision.”

Iterating similar sentiments, Hari Dadoo, Fair President, India International Hospitality Expo, commented, “I believe that this show has a massive potential to become a global phenomenon and that people will acknowledge that India has the strength to

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launch such opulence.”

Chef Davinder Kumar, Vice President, F&B Production & Executive Chef, Le Meridien, Delhi, added, “Due to vision and the sheer hard work that the organizing committee of India International Hospitality Expo has put in, it is no doubt that the show will grow exponentially. Also, I just saw the presentation.

It was fabulous!”

Amit Lohani, National Convener, Forum of Indian Food Importers, also weighed in, “This show has been striving to make India’s hospitality industry a spectacular exa m p l e fo r t h e fo r m e r ’ s potential and this can be seen in the vision of stake holders.

We visited the show last year and it was fabulous! Food is an important aspect of hospitality shows and FIFI would like to support IHE 19 in this endeavour.”

Henceforth, this curtain raiser was literally a trailer for the mammoth success that IHE 2019 is set to achieve in August and this reverberated in the sentiments of each of the notable personalities present - from top hoteliers, CEOs, GMs, Executive Chefs, known architects and designers to one of the best hospitality suppliers.

With a robust strength of 650 Exhibitors and 25,000 Decision Makers - the show promises to be the largest and the most comprehensive sourcing hub for Hospitality, Retail, F&B, Baking, Housekeeping, Architects as well as design enthusiasts. Hence, this platform will act as a powerful catalyst for all your professional goals given its out-an-out strong networking model that will feature the very best industry leaders.

Additionally, with support from top industry bodies and dedicated brand building activities, extensive national & international media coverage - the world-class infrastructure at India Expo Centre & Mart will act as the stage for this grand show.

EVENTS’ CALENDER HOTELEX 2019 1-4 April 2019 Shanghai New International Exhibition Center, Shanghai, China www.en.hotelex.cn HICSA 2019 (Hotel Investment Conference – South Asia) 3-4 April 2019 Grand Hyatt, Mumbai www.HICSAconference.com Bakery China 2019 6-9 May 2019 Shanghai New International Exhibition Center, Shanghai, China www.bakerychina.com HOFEX 2019 7-10 May 2019 Hongkong Exhibition centre, Hongkong www.hofex.com SIAL China 2019 14-16 May 2019 Shanghai New International Exhibition Center, Shanghai, China www.sialchina.com NRA Show 2019 18-21 May 2019 McCormick Place, Chicago, US www.show.restaurant.org Thaifex- World of Food Asia 2019 28 May- 1 June 2019 Impact Challenger & Exhibition Center, Bangkok, Thailand www.thaifexworldoffoodasia.com Food Taipei 2019 19-22 June 2019 Taipei Nangang Exhibition Center, Taiwan www.foodtaipei.com.tw MIFB 2019 26-28 June 2019 Kuala Lumpur, Malaysia www.mifb.com.my Heimtextil India & Ambiente India 2019 26-28 June 2019 Pragati Maidan, New Delhi www.heimtextil-india.in.messefrankfurt com www.ambiente-india.in

Feb-Mar ’19

Give your tastebuds a wake up call!

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Breads | Frozen Fillings | Dry Fruits | Syrups | Chocolates | Dairy 9 Feb-MarPremixes ’19

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Puratos India Blends Health with Taste B as e d o n a re ce nt Tas te To m o r row 2019 Survey, a global study conducted across 40 countries with over 17,000 consumers, people are placing more and more importance on consciously consuming healthy food which confirms that ‘Health and Well Being’ continues to be an important trend in the Bakery, Patisserie and Chocolate industry. It is a trend that will continue to accumulate traction. People want their food to contain ingredients which are natural and have an added nutritional value. Multigrain and seeded breads provide just the experience consumers are looking for with regard to taste and texture.

Embracing the latest needs of consumers for relevance, authenticity and naturalness, Puratos India’s Puravita and Topfil Range of products offers vitality by bringing the taste, health and well-being only grains, seeds and fruits can offer.

Breads made from the Puravita range of bakery mixes have improved nutritional value, are rich in fibres and minerals, contain limited salt making them a perfect contribution to a healthy balanced diet filled with mouth-watering elements for taste. The Puravita range has three bread mixes – Easy

Puravita Multigrain, Easy Puravita Brown Bread and Easy Puravita Whole Wheat.

Easy Puravita Multigrain mix contains an exclusive blend of 11 carefully selected seeds and grains which provide a perfect harmony between taste and nutrition. This versatile bread mix can be used for making pizzas, focaccia breads, snack breads and many more. Easy Puravita Whole Wheat as the name suggests is made from 100 % whole wheat flour making it, a good source of essential nutrients, a healthier product in line with the global market trend of Health and Well-being.

Easy Puravita Brown Bread mix is a bread pre mix made of Malt flour and Whole Wheat, which makes it a source of dietary fibres.

Puratos India’s Topfil range of fruit fillings is another pivotal innovation that contains up to 50% of natural fruit, giving customers the nutrition of fresh and juicy fruits. The range of delicious fruit fillings is ready-to-use, and meets the most

demanding requirements of professionals by being freeze-thaw stable. Available in Topfil Cherry, Topfil Blueberry and Topfil Pineapple, it is the perfect solution for professionals looking to offer more natural and healthy, yet tasty food to their consumers.

Health and Well-being will continue to be a major factor which will test the scope of innovation in the Bakery and Patisserie industry. With the Puravita range and Topfil range, Puratos India enables you to respond to customer demands for healthier products combined with delectable taste.

Puratos India manufactures and supplies a wide range of quality & innovative ingredients for Bakery, Patisserie and C h o co l ate b u s i n ess es . I t a l s o offe rs Marketing tools and solutions to identify and suit the needs of customers and encourages excellence through training, demonstrations and exchange of ideas in its Innovation Centers.

Nestlé India TastyKan wins Bronze at ISC Launches 'Mishti Innovation Awards 2019 Doi', 'Raita' Nestlé recently launched two new offerings for consumers in India — Nestlé a+ “Karela Raita” and Nestlé a+ “Banglar Mishti Doi”.

“Our latest introductions in the Nestlé a+ range are a testament to our commitment to offer dairy-based nutritious, pleasurable and convenient products. We are confident that consumers will enjoy the delicious new Nestlé a+ Banglar Mishti Doi and Nestlé a+ Karela Raita,” said Vineet Singh, General Manager, Dairy, Nestle India.

Nestlé India said the two products will be available in 80 gram cups across stores in Delhi NCR.

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TastyKan, the concentrated multi-spice liquid blends from Kancor Ingredients Limited, secured Bronze at the ISC Innovation awards 2019. The award was announced at the 4th edition of International Spice Conference (ISC), held at Novotel Convention Center, Hyderabad from 28th to 31st January 2019. Kancor, a pioneer in the field of Global Spices Extraction, came up with the unique product after a thorough research on the growing culinary trends across the globe. They say that the consumer preferences in the food industry are becoming bolder and knowledge driven with lifestyles adapting to many evolving trends. More people are inspired by Celebrity Chefs, travellers and food bloggers who are in search for new culinary experiences. Lately, people are becoming more aware of eating food that has healthier, cleaner and simpler ingredient solutions.

There has also been a rise in demand for snacks that are indulgent, unique in flavours and textures, healthy and that comes with attractive packaging.

Kancor’s savoury solutions team conducted ‘Chef Tour’, a one of a kind study that focuses on regional dishes/cuisines across India. In regards to the study, the team has tried recreating a range of gourmet food applications through fusion concepts using TastyKan product range. These innovative multi-spice liquid blends, made using spices sourced from ethnic regions across the world, are customisable and can be used in various applications.

Geemon Korah, CEO and Director, Kancor Ingredients Limited says “TastyKan is a Novel natural product Kancor is bringing to the market. By doing this, we are widening the tasting experience and bringing the unique global recipes under one umbrella TastyKan, inspired from global cuisines.”

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BAKERY REVIEW

Kamani Bakery Challenge RAY Health launches 2018 Held in Mumbai zero-sugar Indian Sweets Leading specialty oils and fats manufacturer AAK Kamani Pvt. Ltd. recently organised the first mega “Kamani Bakery Challenge” in Mumbai that gave a platform to all the participants to innovate and promote healthy products. For the grand finale, winners from Pune, Ahmedabad and Kolhapur competed. The short-listed products were judged by the jury on the parametres of taste and texture, design and production, and, mainly, on health and innovation.

The winners were Pradeep Sweets from Pune which won the award in the health category and Ismail Bakery from Pune which won the award in the innovation category.

“We have always been a believer of healthy living and building a fitter generation. We at AAK Kamani strongly believe in being a co-development partner of our customers to improve and innovate their products by providing expert solutions,” said Arun Varma, VicePresident, Sales and Marketing, AAK Kamani.

Starbucks Unveils 'Elevated' Coffee Experience in Delhi Combining coffee with unique brewing methods, coffee chain Starbucks offers an “elevated” coffee experience at its Green Park store in New Delhi.

The Green Park store in New Delhi is one of Starbucks' only three “coffee forward” stores in the country that celebrate every aspect of the coffee journey -- the bean, the grind, the brewing style, the coffee master, the pairings of beverage with food curated specially for the elevated coffee experience, and the design of the store.

Th e ot h e r two “ coffe e forward” stores are located in Lokhandwala, Mumbai; and Green Park, Bangaluru.

The design concept for the New Delhi Green Park store is based on coffee trees, with artwork that reference coffee fields. At the heart of the coffee-forward espresso bar lies the Black Eagle (manual espresso machine) which makes quality and consistency of the espresso shot its mission.

The “Chemex” is another example of a manual pour-over method.

The Chemex is an elegant one-piece hourglass shaped vessel, made of high quality, heat-resistant glass. What distinguishes the Chemex most is its special filters. They remove more of the coffee oils for exceptionally clean coffee.

The Green Park store is also the first store in Delhi to offer the “Starbucks Nitro Cold Brew”, a small-batch cold brew coffee which is slow-steeped, infused with nitrogen for a naturally sweet flavour and velvety smooth mouthfeel, Starbucks said.

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RAY Health (a part of LB Consumer Goods Pvt. Ltd.) introduces Stevia powered Zero Sugar branded Indian traditional sweets in the country.

P u re C i rc l e, t h e wo r l d ’ s l e a d i n g manufacturer and innovator of Stevia sweetener has powered the development of these products.

RAY Health and PureCircle have joined hands to create the new avatar of maintaining sweetness in India’s favourite sweets. LB has launched zero sugar Ray Soan Papdi, Rasagullas and Gulab Jamun to make Indian market devour onto these Indian traditional sweets without being guilty about the calories gained by sugar. The zero sugar – naturally sourced Stevia powered Indian sweets are the beginning of the revolution in this category.

Sharing the consumer insights prevalent in Indian F&B sector, Vice President and Head of South East Asia Region at PureCircle, Navneet Singh said, “Today Indian consumer is strongly inclined to natural solutions that improve health and wellness. Based on our consumer insights, we find consumers are trying to walk away from sugar but they don’t want artificial sweeteners like sucralose and aspartame in their diet. So the choice for a natural zero calorie sweetener is really appealing to consumers trying to balance calories with ingredients that they understand and are from nature.”

PureCircle, the world’s leading manufacturer and innovator of Stevia sweetener for the global food and beverage industry reveals that year 2019 is going to witness a new trend of Stevia sweetened food and beverage launches in the country.

Due to rising graph of obesity, diabetes and other health risks associated with consumption of excess sugar has made a huge shift in the consumer demand. Consumers are increasingly opting for no sugar and natural sugar variants of their favourite sweets, especially during the festive time. Working closely with established as well as emerging F&B brands in India, PureCircle sees this trend catching up in a big way in the country.

Stevia is extracted from plant leaf and is 400 times sweeter than regular sugar yet has no effect on the blood sugar. Unlike artificial sweeteners Stevia is completely safe for consumption and has no side effects.

PureCircle’s research studies have shown that when used in sugar-reduced food and beverages versus full sugar/ calorie products to displace carbohydrates, high-purity Stevia leaf extract can help reduce blood glucose as well as energy consumption. Plant-based, zero calorie Stevia can be part of a well-balanced diet to help reduce energy intake without sacrificing taste. From kids to adults and diabetics to nondiabetics, PureCircle High Purity Stevia sweetener is for all family consumption and offers great taste.

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Rich’s Gourmet Guide Delhi demonstrates latest innovations Rich Graviss, a leading manufacturer of ingredients for Cakes and Desserts recently organised the Delhi chapter of Rich’s Gourmet Guide - The Bakers Lounge at Le Meridien.

Inspired by the upcoming festive season, Rich’s team of In-house chefs and experts demonstrated International trends in Desserts, Cakes, Beverages & Savouries through different concepts such as Modern Cake Art, Truffle Art, Whip Topping Art & Nugel Art. The company’s team of Chefs prepared a variety of cake designs at Live Counters for bakery enthusiasts to equip them with their unique recipes & styles as per the national as well as global trends. With a focus on festivals, the event was aimed at helping boost sales for customers and aspiring bakers alike by inspiring them and showcasing variety of new & different applications.

Pankajj Chaturvedi, ED & CEO, Rich Graviss and Pankaj Jain, GMMarketing, Sales & Culinary along with other renowned dignitaries from the hospitality sector participated in the day-long activities focused on guiding customers & aspiring bakers with the latest design trends in the Global Bakery sector. Some of Rich’s esteemed clients aka Bakeries - Maxin Bakeries, Master Bakers, JJ Bakers etc. were also present at the event.

Commenting on the initiative, Pankajj Chaturvedi states,

“Understanding the challenges our customers face and innovating solutions to make their business more convenient and profitable is the lynchpin of our business strategy. We stand true to our Pankaj Jain co m m i t m e nt i n t re at i n g o u r Pankajj Chaturvedi customers, associates and communities like Family and these family values drive us towards continuous improvement. Our team of talented chefs work tirelessly to create newer recipes and applications that can help our customers to be relevant to the modern consumer. Today’s event is one such effort made by Rich’s team to share our learning and knowledge with our family.”

‘Olives from Spain’ awarded at AAHAR ‘Olives from Spain’ awarded as one of the most original displays at AAHAR (New Delhi) and featuring C h ef S a ra n s h G o i l a as B ra n d Ambassador to perform two master classes. For a fifth year in a row, Olives from Spain targets India as a key market for international promotional campaigns.

One of the main activities in the current Campaign has been the participation at AAHAR, Delhi. The purpose was to spread awareness about Spanish table olives and letting the key industry stakeholders know about the endless possibilities of this little fruit. This will help Spanish olives sector continues increasing the exported volume to the Indian market. Olives from Spain‘s participation at AAHAR exhibition has proven the versatility of table olives as a nutritionally balanced snack and as an interesting ingredient to be integrated in the rich Indian cuisines. Besides has conveyed the messages of its quality standards, the different varieties and health properties of the olives.

Olives from Spain participated at AAHAR with a unique stall for which was awarded by the organizers, Indian Trade Promotion Organization, as one of the best and most original displays of the fair. With an original artwork and design, the stall showcased its key products in the Indian market: green, black and pimento stuffed

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olives. All visitors could taste, enjoy and experiment Spanish olives with a fresh twist.

Th e s ta l l a l s o fe at u re d t h e “Spanish Olive Marinating Bar”.

The bar concept aimed to bring closer to the Indian professionals a “new” way of consuming Spanish olives as marinated olives. This concept, which is still new to India, yet traditional in Spain, allows to prepare in a very simple way and in a very short time delicious and healthy snacks by simply topping olives with the preferred herbs or spices, and tossing them up with fresh juices such lemon and extra virgin olive oil.

Olives from Spain program also featured two well acclaimed and interesting live cooking master classes conducted by Chef Saransh Goila, Brand Ambassador of Olives from Spain, at the Indian Culinary Forum Area. Attended by a passionate and curious audience made up of media professionals, bloggers and Chefs, Chef Sarash Goila spread key information on Spanish olives, highlighting his long-time passion for the little fruit. He also shared his culinary skills and knowledge on how to blend Spanish Olives with the Indian regional cuisines at the master class “Spanish Olives weds Indian Khanna” and how to infuse Spanish olives with Indian masalas and chutneys at the master class Mix, blend, marinate with Olives from Spain!

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BAKERY REVIEW

S T O R Y

Customising Bakery Indian bakery industry is considered to be one of the largest sections of the Indian processed food industry. Its main components are biscuits, bread, cakes and cookies. But biting into the same shaped and identical tasting products becomes tedious particularly in this age when the craving is for something new and innovative. The pastry chefs have endeavoured to come up with some contemporary and pioneering ideas in terms of shape, size and ingredients used for bakery products. Thus one now can get bread made from different ingredients and cakes in different shapes, sizes and icings and cookies that are not only made from various ingredients but also stuffed with various kinds of fillings. Ashok Malkani views the innovations that have been incorporated in the baked goods, by various chefs, to keep the interests of the consumers alive.

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raving for something new is becoming a passion – or fascination – for the millenials as well as the elders. This is becoming more predominant in the F&B industry, particularly in the bakery segment.

Due to the rising foreign influence and the fluctuating eating habits, innovation in bakery products is contributing significantly to its growth trajectory.

With advanced aspirations of the younger generation for increased socialisation, the demand for more hang-out options is escalating, giving rise to newer formats of bakery cafes which offer not only normal bakery products and chocolates but also offer beverage items. Thus, today, a bakery café provides not only baked food but also has a complementary beverage segment in the menu.

Not only is the format of bakery undergoing a change but, in the present times, if you want to make your bakery a success you must also introduce innovative products, which the bakery chefs have taken up in real earnest.

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Changes Galore Rahul Shetty, Junior Sous Chef, Bengaluru Marriott Whitefield discloses, “Guests are intrigued by new types, shapes and textures just as much as by the traditional ones.

That’s why we see the popularity of new bakery products, which are a combination of well-known classics. Some of the most famously known innovations include: Cruffin (a croissant shaped like a muffin) and the Cronut (a croissant shaped like a doughnut, stuffed with chocolate ganache).

The advent of molecular gastronomy in the Indian bakery industry has changed the way people look and feel about desserts.

A simple dessert like the Tiramisu is taking huge turns on how to plate and prepare the dish. By keeping the ingredients same as the original recipe, innovation for us is all about discovering new tastes combinations and textures.”

Vikas Vibhuti, Cluster Executive Pastry Chef, JW Marriott Pune declares, “Innovation is a must! Bakery and confectionery is the glamour quotient of food industry and

having said that, we, as chefs and pastry enthusiasts, keep pushing our boundaries to put new and creative elements on the plate without compromising on the quality and taste. Innovating a new trendy design or thoughtful element as per the occasion or theme is what all the pastry chefs are contributing each day. The new generation is very particular about what they eat and how they eat and to keep them surprised and thrilled our creativity and innovativeness play the trick.”

Rajat Sachdev, Pastry Chef, Sofitel Mumbai BKC reveals, “With an increase in the consumption of comfort food, consumers are willing to pay more for quality products that meet their taste requirements. The bakery industry is one, which constantly evolves with each passing day; bakers are inventing new delicacies to please consumers for all occasions. Rare ingredients are incorporated and indulgent products that retain their freshness and are aesthetical in appearance are gaining popularity. Hotels and restaurants that specialise in desserts and bakery are

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Niklesh Sharma

Mahesh Padala

Pradeep Rawat

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working towards introducing unique variations in order to keep their menus fresh.

Consumers are increasingly keen in trying traditional products that have been given an innovative twist, by adding authentic flavours, fruit fillings and more to entice the consumers. Customers can also personalise their pastries, cakes, pancakes and more with an assortment of unique ingredients such as chocolates, jelly beans, attractive toppings and more. Along with products such as mixes, ready-made, part-baked and frozen options, there are spicy-tangy desserts, natural colouring, and healthy items such as grain-baked products that have been introduced to capture the attention of the sweet-tooth audience.”

Alok Singh, Chef De Partie, Crowne Plaza Pune City Centre, adds, “Today the guest looks forward to a lot of new ideas & concepts in food & most importantly in desserts. People are tired of eating the same desserts everywhere and want to move out of the pastry for dessert mode. Innovation in bakery products is more towards eating healthy, low calorie yet mouthwatering desserts, convenient or comfort foods that give you the ultimate pleasure of eating a dish.”

Manjul Myne, Pastry Chef, JW Marriott Chandigarh, says, “Freshness and creativity are intrinsic to create a new and unique experience for food lovers every time they visit an outlet. We, at Chandigarh Baking Co., thus ensure that we come up with new offerings both for new seasons and occasions. Apart from introducing seasonal offerings, Chandigarh Baking Company celebrates important occasions through innovatively crafted bakery items. We recently launched an entirely new menu of ‘Warm & Cozy’ desserts as an ode to the winters. These warm bakery desserts were served as part of the special ‘Warm & Cozy’ desserts range by CBC which took over as the new comforters during the winter gone by, leapfrogging traditional favourites like Tea, Coffee and Indian desserts and inspired a new trend in the region.

Following are the new innovations and fusion dishes that have been introduced to the menu of Chandigarh Baking Co., JW Marriott Chandigarh: • Jaggery and Fennel Cake • Jawa Plum Cake • Waffle Pressed Chole Kulcha • Vegan Coconut and Mango Panacotta • Katcha Aam Granita • Peach and Pistachio Opera • Dark chocolate and Chilly Pastry • Nutty Crunch Kasoori Methi Cookies etc.

Sheriyar Dotivala, The Resort Mumbai, explains “Many retail bakeries are now offering whole-grain and multigrain breads, but flavour continues to be a priority among retail bakery consumers.”

Rajesh Yadav, Sous Chef, Holiday Inn Mumbai International Airport, says, “Bakery industry is sweeping the market with its innovative food items.

Nowadays, people are becoming health conscious and prefer bakery products which are fat free, digestive

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and similar.”

Siva Kumar, Pastry Chef, ibis & Novotel Bengaluru Techpark, states, “The new trend in bakery is: making healthy confections and ensuring there are more options for our guests. Our desserts and bakery menu include options which are sugar/gluten free so that guests from all segments can enjoy our delicacies without worrying about unhealthy food consumption.”

Avinash Kumar, Executive Chef, Novotel Imagica Khopoli, declares, “Innovation is the backbone of any business, without this you cannot sustain and grow “Innovation is the key to success”. Nowadays, a lot of people have become health conscious, hence there is high demand for vegan and super food.”

Neelabh Sahay, Executive Chef, Novotel Kolkata Hotel & Residences, asserts, “Bakery as a market is projected to grow thanks to high-quality products, natural ingredients and new technologies allowing companies to offer goods with improved organoleptic and nutritional characteristics. Today, Innovation is not restricted to product making and garnishing but also production technologies. Several companies are developing new systems for the production of bread and roll products from a dough band and ensuring gentle handling of highly hydrated dough. Industrial dough band formers can process all kinds of dough, even with high water content and long proofing time, obtaining a homogeneous dough band with uniform thickness and width, for the production of bread and rolls with precise weight accuracy.”

Gopal Jha, Executive Chef, Grand Mercure Bangalore, states, “At Grand Mercure Bangalore, we focus to introduce innovative products with each passing day as bakers are inventing new delicacies to please consumers for all occasions. It is important to consume fresh & healthy ingredients as it makes the dishes to taste better. Currently, low fat & gluten free ingredients are trending in the market.”

Waqar Ahmed, Pastry Chef, Hilton Bangalore Embassy Golf Links, affirms, “At Hilton Bangalore Embassy Golf Links, we focus on innovation while delivering quality without compromising on taste. The world of bakery is evolving and we like to innovate new dishes for our guests. This ensures happiness of our regular customers and adds to the attraction of new visitants. At Recess, we are now serving handcrafted breads and cookies with vibrant fruit fillings and toppings which are full of summer flavours. We are also exploring the idea of serving our pastries in mono portions or bite sized portions, so that the individual can experience a variety of desserts.”

Niklesh Sharma, Founder, Academy of Pastry Arts, agrees that for a bakery to succeed, it is essential for it to introduce new products. He adds, “Running a bakery also means having to compete with other bakeries and a bakery that introduces new kinds of baked foods regularly will be more successful than a bakery that doesn’t introduce new products. Customers also expect innovation and want to be treated to the newest

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desserts in the world, so it’s essential to introduce new products to keep customers happy. Some new innovations in bakery products have to do with ingredients used in baked foods. Many talented bakers today choose to bake using brown butter. Also many bakeries choose to use natural colours instead of artificial ones. An advantage of using natural colours is they enhance the taste of the food as well as its appearance. Also, baked foods that contain natural colouring are healthier to eat. Another innovation in baking is baked foods with a quirky appearance. Such foods don’t look too good to eat, but actually, tempt people to eat them because of their quirky and fun shape.”

Virendra Rathore, Pastry Sous Chef, Sheraton Hyderabad Hotel Gachobowli states, “The bakery industry is constantly evolving and in order to keep up one has to regularly keep innovating and experimenting.

At Sheraton Hyderabad Hotel, we have introduced Ragi bread and Ragi pastries that are layered with dairy-free cream. We have also curated a sugar-free chocolate Ragi pastry for patrons who want to savour sweets without worrying about cheating on their diets.

Gluten free cakes, pastries and breads are amongst the signature delicacies at our property.”

Pradeep Rawat, Sous Chef, JW Marriott Mussoorie Walnut Grove Resort & Spa, asserts, “If one wants to be successful in the bakery industry, he needs to constantly innovate and update his techniques.

Baking is a competitive industry today and trends are always evolving in terms of techniques, ingredients and similar. Innovations are the answer to changing customer demands. Currently, we are addressing the requirement for healthy and organic ingredients. Refined flour, saturated fats and even white sugar are finding innovative and healthy substitutes by chefs, in order to give customers what they are looking for customisation is also an upcoming trend that guests look forward to.”

Ashutosh Gairola, Bakery Head Chef, Renaissance Bengaluru Race Course Hotel affirms, “Bakery industry is sweeping the market with innovative food items.

The fundamental trend that is catching up is the quest to become Gluten-free. Consumers are demanding ‘cleaner’ bakery products. There is also a trend in cakes using chalky pastels unlike the traditional bright colored versions. Innovations and strategies are the key to success. In the present day scenario, the innovations that bakers have come up with are those that have set a trend mark. One such most popular innovation is the introduction of fondant, customised and theme cakes.”

Mahesh Padala, Executive Chef, The Westin Hyderabad Mindspace, lists the new innovations in bakery products: • Using alternatives for sugar, for instance, replacing sugar with fruits in ice cream • Gluten and allergen free products • Fresh farm produce • Substitute to traditional flour to meet dietary meal requests • Maximising the use of functional ingredients like quinoa, corn, sorgo flour, etc, which improve an unbal-

anced diet and also helps prevent chronic diseases • Incorporating trendy cooking methods, sous vide cooking style, moist heat to maximize bakery productivity • Variations in packaging • Curating bakery products which have a longer shelf life • Ready-to-eat products with a high nutritional value • Hydroponic produce Ajay Anand, Director of Culinary, Pullman and Novotel New Delhi Aerocity, declares, “Innovation is an important attribute to gastronomy at Pullman & Novotel New Delhi Aerocity. For instance, recently we introduced new, bold and exotic flavours such as oreo gateaux, blueberry & lime, orange crackle cake, walnut and blue cheese. Additionally, we use glaze that gives a shine to our products, making them more appetizing.

Further, we have introduced new flavours of bread such as potato focaccia, walnut blue cheese and rye bread.”

K.S.Mahesh, senior executive chef, Radisson Blu Resort Goa Cavelossim Beach, states, “In present times it is very important to be innovative in bakery, keeping in mind a few key factors such as nutritional value of food, procurement of raw produce and the way it can be used. The traditional methods and practices of baking should be well balance with modern techniques to create a final distinctive appearance, textures and mouth feel. There is a wide range of produce available worldwide. The following are a few of them: • Single origin chocolates which are procured from the best cocoa producing regions of the world.

• Use of ancient grains such as teff, einkorn, amaranth, millet, Tsampa and many more.

• Use of botanicals to give floral notes such as of rose, lavender and hibiscus; alongside savoury flavours from thyme, rosemary and basil.

• More and more use of sprits and flavoured liquors to create new impression to one’s palette.

• We can call it edible art, creating spectacular products such as potted plants, whole fruits and even a few equipment’s and devices, with a very multi textured mouth feel.”

Cakes & Cookies When one talks of innovative products one is left wondering what can be innovative in cakes and cookies.

Well the pastry chefs have come up with innovative ideas even for these products.

Ajay Anand disclosed, “A large sweet producer can innovate in a mature cake market by using new trends prevailing in the bakery industry. The new tools available in the market are stencils, bases, moulds and similar.

They can even venture in preparing sugar-free products, gluten-free products and many more. At Cafe Pluck at Pullman New Delhi Aerocity, we are also innovating in cookies gateaux, bread, garnishes, sugar content, chocolate, salt dough, etc.

Mahesh Padala states, “With the innovative trends in bakery, the cake market is putting continuous efforts

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on designer cakes and dessert cakes based on regional and international market trends and styles. As far as cookies are concerned, with the emerging trends of 2019, chefs have started to innovate cookies with whole wheat, multigrain and gluten free options.”

Rahul Shetty iterates, “A large cake bakery can innovate by adopting new concepts to make their creations stand out in terms of enhanced freshness, maximum nutrition and authentic flavor in their cakes and cookies.”

Ashutosh Gairola says “Large cake bakeries can innovate by introducing new filling combinations and pairings and having amusing shapes of cakes. In the field of cookies we at Renaissance Bengaluru Race Course Hotel have used local indigenous flours like Ragi, which is healthy and lends very a different flavour and texture to the cookies. We also experiment with a range of savoury cookies with diverse savoury elements.”

Vikas Vibhuti states, “In the present scenario, most of the innovation revolves around health benefits, dietary requirements or are occasion based. Few of the innovations we see are: • Dietary or customised breads • Use of Prebiotic, probiotic or antioxidant ingredients • Gluten and allergen-free breads, pastries and cakes • Healthier desserts; low calorie, no carb, keto • Creative Pralines and lollies • Innovative and artistic cupcakes • Popsicles and frozen desserts, trendy designs • Contrasting or weird flavour combinations • Ornamental donuts with various fillings • Desserts on the go • Innovative designs in terms of celebration cakes Pradeep Rawat declares, “At JW Marriott Mussoorie Walnut Grove Resort and Spa, we are working on the current trends in baking, and promoting wellness through healthy eating habits. We freshly bake a wide range of healthy cookies using natural and pure ingredients which are uncommon in bakery such as, buttermilk cookies, broken wheat, oats, quinoa, flax seeds etc.”

Virender Rathore, avers that bakers specialising in cakes are now innovating and improvising by using healthy oils and ingredients to meet the demands of the customers. At Sheraton Hyderabad Hotel, we freshly bake a wide range of healthy cookies using natural ingredients along with innovative healthy treats like ragi bread and pastries, granola and gluten-free bars amongst others.”

Niklesh Sharma is of the opinion that innovation in bakery is not confined merely to cookies. He adds, “We, at Academy of Pastry Arts, teach our students to learn baking and to experiment as well. Such experimentation allows our students to thrive when they work professionally. It allows them to create a unique signature style of baking that differentiates them from their peers. Some innovations we have made include crafting unique cakes for individuals

BAKERY REVIEW

and adopting the use of more holistic ingredients that create less calorie and fat-laden baked foods. We’ve also incorporated new styles of baking that are centred on specified themes.”

Waqar Ahmed believes that cake market can be made innovative by “using nutritious ingredients, no-preservative products, adding natural colours and flavours, avoiding sugar and substituting it with natural sweeteners.”

Gopal Jha claims that nowadays desserts do not mean only cakes. “Desserts like tiramisu, macaroons, and truffles are also consumed. There is an elaborate range of sweets ranging from sorbets, gelatos, candies to Indian milk sweets. Our bakery, at Grand Mercure Bangalore, has a variety of innovative desserts like granita, different flavours of macaroons with different toppings, fruit & cream based desserts, truffles, miniature verrine and more. Therefore, I would like to stress that innovations in bakery is not confined to only cookies or cakes.”

Neelabh Sahay believes that whether it is cakes or cookies, “innovation is the result of dedicated R&D. These days, the major focus is on a gluten-free, vegan and a sugar-free world that is why most chefs or bakers now do their bread-baking with pumpkin seed, ground flax seed, Chia Seed, Psyllium husk and similar. Apart from that making sugar-free cookies and cakes with oatmeals is another new trend.”

Avinash Kumar states that innovation in “cakes and other sweets creates a greater USP in terms of healthy eating as well as making them more kids’ friendly. Innovation is not just confined to cakes and cookies, at Tubbby’s, Novotel Imagica Khopoli, we have innovated vegan banana oatmeal cake, vegan cheese cake, strawberry chia verrines, sugar free pumpkin tiramisu and more.”

Siva Kumar disclosed, “At ibis & Novotel Bengaluru Techpark we have curated healthy cookies with muesli and chia seed which has rich fiber, protein and calcium. Today everything is about personalisation and customisation. It’s possible to incorporate this in certain cases by knowing the consumer needs such as allergies, dietary requirements and more. Accordingly, customised breads can be curated.”

Rajesh Yadav asserts, “In this competitive market, producers can come up with various innovative and creative ideas for cakes and other bakery products.

Cookies can be of various types. We at Holiday Inn Mumbai have introduced some healthy cookies like whole wheat cookies, low fat cookies, and cookies without using flour, which tastes good and are healthy.

You may even make customised biscuits. We also have gluten free bakery products and also some Indian style cookies made of Methi and Mint.”

Rajat Sachdev states, “The cake market today has grown manifold and a large sweet goods producer must be aware with the ongoing wave of trends in the cake industry. The strength of individual goods producers is their loyal customer base and control over their

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quality and freshness. They should leverage this strength to expand their goodwill and curate unique delicacies that can compete with the cake giants. Customers want to explore international flavours with authentic fillings and ingredients to satisfy their preferences and curiosity. For example, Japan is one of the frontrunners in cake innovation. Their cakes such as steam cakes, Dora Yaki and Manju cakes, are highly valued around the world and are often bought as souvenir gifts. The Japanese have also perfected the art of cake making with their friendly and amusing shapes, bringing out the playfulness in a novel way. At Sofitel Mumbai BKC, we have demonstrated the idea to customise cakes as per the consumer flavours and likes. This can be seen in the recent produce, wherein we have customised cakes such as the Jack Daniels barrel and the customised Minion cake.

The basic trends in bakery and pastry innovation are related to Health, Pleasure and Convenience. Cookies are a classic favourite, and are being experimented with fun-filled toppings, botanical essences, berry flavoured cookies, gooey cookies, brownie cookies and more. Apart from the taste, innovations are also being made with different textures and shapes to give the good old cookie an edgy twist along with the ingredients according to its reigns such as Flavoured Ciabatta,Rustic Sour Dough, Lavash Bread etc.”

Manjul Myne professes, “There are diverse ways in which a sweet goods producer can introduce an innovative concept in cakes.

Given that patrons today want to explore new international flavours especially in bakery and desserts, a sweet-goods producer can innovate and come up with new products based on exotic flavours, pairings and healthier key ingredients in cake-making. A baker can always substitute whole-wheat flour for half or full white flour or use superfood ingredients like Avocado, Greek yoghurt, Flax seeds, Banana, Quinoa, etc. or substitute sugar with natural sweeteners like jaggery and palm sugar. Presentation is another area where the baking industry can progress further. A fancy attractive cake is always an attraction.

In cookies, Rolled Oats Granola Bar is a local favourite at Chandigarh Baking Co, JW Marriott Chandigarh. The exclusive recipe is a healthy mix of flax seeds, rolled oats, sultanas, honey, maple, etc. making it a healthier and attractive option for our patrons. We also have options like the Nut Crunch Cookie, Chickpea and Coriander

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Seed Savoury Biscotti, Almond Meringue Cookie, etc. which are extremely famous amongst our patrons.”

Alok Singh states, “In a mature cake market larger sweet goods producers would innovate with the developing trends like reducing calories and fat content, using natural flavours, nutritional value ingredients, more of fruit natural resources and local seasonal flavours.

We, at Crowne Plaza Pune City Centre, have innovated in cookies market with our oats & jaggery cookies which are 100% healthy & innovative. They are also our best sellers.”

Customised Bread Bread is a major product of the bakery industry but today the consumer is no longer satisfied with the regular white bread loaves.

They want different ingredients and shapes.

Customised bread is their demand. So how far can the bakers succeed in this?

Manjul Myne avers “The consumers today know exactly what they want, especially, when it comes to their tastes and health.

G i ve n t h e a d va n ce d e q u i p m e nt a n d technology, making customised bread for regular patrons is very much possible and is a trend that is fast picking up these days.”

Alok Singh adds “Bakeries can make customised breads. And they can afford it as most of them have a high volume of the consumption of the breads.”

Sheriyar Dotivala asserts that customised bread is possible but at a special price.

Rajat Sachdev discloses, “Bakeries are introducing the concept where customers can choose their ingredients and add them to the bread of their choice to give it a more personalised touch. Customisation is key to provide consumers with a unique product.”

Rajesh Yadav concedes, “Customised breads are also possible but it requires time. We, at Holiday Inn Mumbai, have made complete whole wheat breads and many more.”

Avinash Kumar says, “If the demand is there then the supply of customised bread would not be a problem.”

Neelabh Sahay claims, “Making customised bread is possible, albeit, within a restricted product line. For this, bakeries need to invest some values for the training and development of the human resource because it requires skills to delivery variety.”

Gopal Jha declares “customisation of breads depends on the demand. Breads can be made with oats, millets, quinoa or

buckwheat for a healthy lifestyle.”

Waqar Ahmed disclosed, “At Hilton Bangalore Embassy Golf Links we customise breads in different shapes, sizes and unique ingredients as per the guest request.”

Niklesh Sharma says, “Several bakeries are providing customers the option to customise their breads, by paying a little more.”

Ajay Anand avers, “We at Cafe Pluck at Pullman New Delhi Aerocity have customised bread to cater to guests who are on a glutenfree/sugar-free diet or are allergic to nuts.”

K.S.Mahesh declares, “Customised breads are quite popular with people today as it gives you opportunity to create a unique flavour and keeps the bread interesting. Customisation can be done considering various key factors such as shape, type of flour used, additional of herbs or spices, type of crust etc. This can be achieved only after vast knowledge and baking experience to identify which bread dough would be the best to customise also keeping in mind three key factors of visual appeal, texture and mouth feel.”

Rahul Shetty revealed, “We, at Bengaluru Marriott Whitefield, have many country style artisan breads which we create in our pastry shop including the garlic parmesan, multigrain, sesame and carrot, to name a few. We also make a lot of customised breads in our pastry shop depending on our customer’s requirements.”

Ashutosh Gairola states “Customisation of bread normally involves using flour and grains asked for by the guests. People these days are getting away from gluten; hence many gluten free recipes are there which can be used for making customised breads as per the need of customers.”

Vi kas Vi b h u t i ass e rts , “ B re a d customisations are mostly based on health and dietary requirements. Paleo diet bread, Gluten free, Keto bread, high fiber, high protein, super seed breads, low carb loaves are examples of some of the trending bread customisations available today.”

P ra d e e p Rawat aff i r m s “ Th e n ew technologies and the array of ingredients available have made it possible for bakeries to produce customised bread.”

Virender Rathore, iterates “With a 24 hour prior notice, we, at Sheraton Hyderabad Hotel, can customise breads as per our customer’s preference. Prior notice helps in sourcing uncommon ingredients, if any.”

Yes, there are no two opinions about the fact that the bakery is constantly innovating – be it in terms of ingredients, shapes of the products or technology. n

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Business Opportunities in QSR’s

Food industry has been booming in recent times. One of the factors responsible for this is the rising disposable income of the middle class which, according to NRAI, is expected to rise to Rs 51,000 crore in 2021, from Rs. 20,400 crore in 2016. Quick Service Restaurants’ business has been growing exponentially and is expected to touch Rs. 25,000 crore by 2020.

The increasing demand has not only prompted international chains from expanding their business in India but has also tempted several Indian entrepreneurs to jump into the fray.

Several new ones are eyeing the market with interest. Ashok Malkani presents a kaleidoscopic image of the QSR industry to enable newcomers make a success of their proposed project.

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B U S I N E S S

I

ndia’s QSR market, which is growing at a CAGR of 25 per cent due to rapid urbanisation and increase in spending power of the middle class and millenials, has not only encouraged the global brands to expand their footsteps in India but has also prompted Indian entrepreneurs to venture into this field. The quick service restaurant (QSR) sector is, according to Assocham, expected to reach Rs 25,000 crore within the next five years. This is because the rate of Indian population e at i n g o u t i s co m p a rat i ve l y l ow to countries like the US, Brazil, Thailand, China, etc. According to industry body, National Restaurant Association of India (NRAI), quick service restaurants (QSR’s) like Pizza Hut, Burger King, Goli Wada Pav, Burger Singh, etc have been growing exponentially in the recent times.

Research firm Euromonitor states that Families in Tier-I cities spend about Rs 6,000 annually on eating out, whereas families in Tier-II cities spend Rs. 1,500 to 2,000, annually. Burgers are believed to be all-day escape and fun food while

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pizzas are becoming meal replacement and comfort food.

Quick Service Restaurants, which have been a key segment for the Indian Food Services market, have grown over the last decade mainly because they have

concentrated on competitive pricing clubbed with catering to the tastes of the consumers. Several international chains have had to make alterations in their menus to suit Indian taste buds. Today the market is quite competitive in nature, with

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players operating via core menu offerings and introducing variations in Indian and international foods.

To withstand competition, most of the players are tailoring their offerings in terms of flavours, pricing, services etc., to lure Indian consumers. In terms of menu, Indian QSRs like Haldiram’s, Bikanervala etc., bend towards vegetarian food in contrast to which international players like McDonalds, Dominos, KFC and Subway etc., offer a mix of both vegetarian and non-vegetarian offerings.

The QSR format in India can be said to have started over two decades ago, with the arrival of McDonald’s in 1996. Since then there has been a rapid growth. Many global brands have set shop either through company owned stores or the franchisee model or a mix of both. It is believed that by 2020 over 35 per cent of India’s population (totaling about 35 crore) will be in urban areas. This is expected to give a tremendous boost to the growth of QSRs. According to a report by CyberMedia Research the market for QSRs in India is likely to touch $33 billion by 2020. The report further adds that the organised segment of QSR is, today, marked by the presence of 90 to 100 brands, with around 3000 outlets spread across the country.

The established international brands offer specialties like burgers, pizzas,

BAKERY REVIEW

wraps, sandwiches, etc. The likes of Taco Bell have introduced cuisine options like nachos and falafel to the Indian platter.

Interestingly, another cluster consists of several entrants who are mostly confined to specific regions (e.g. Jumbo King, Fast Trax, etc.); these focus on providing customised Indian or international cuisines to suit the Indian consumer.

Challenges W h i l e t h e re h a s b e e n i n c re a s e i n investments by multiple institutions in the QSR segment, it is necessary for a new entrepreneur to make a thorough study of the industry and understand the challenges which he would face. Some of the challenges are: • Food price inflation

• Manpower: There is an attrition rate of about 25-30 per cent in the food services market.

• High real estate and labour costs, which impact the profitability • Fragmented supply chain marked by presence of multiple intermediaries • Obtaining requisite licenses However, since eating out is becoming a regular form of entertainment today, the entrepreneurs are excited about entering this field.

With opportunities galore in this sector the appeal and enticement sometimes makes the entrepreneur enter the field without taking into consideration various aspects which will make it a profitable venture.

But remember that before starting into this business you have to secure five licenses, namely Food license from FSSAI, GST registration, Local Municipal Corporation Health License, Police Eating House License, and Fire License. The first three are important for starting the outlet. The others can be acquired after commencement of the restaurant.

However, it is recommended to have all the permits in place before opening the outlet to keep away from the legalities and small hiccups which come due to unavailability of these licenses.

As fa r as t h e t h re e l i ce n s es a re concerned, one can apply for the FSSAI License through its website, a Chartered Acco u nta nt ca n as s i s t fo r t h e GST registration, while a local health inspector would be able to guide through the Municipal Corporation health license.

Location Once the licenses are acquired there are various other aspects that a restaurateur h a s t o t a ke i n t o co n s i d e rat i o n fo r

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establishing a successful QSR venture.

One of them is location. The location of food service business will have a great impact on the business. This is one of the herculean tasks for a new comer, because the success of the business will depend as much on location as the menu. If the restaurant is in the wrong place, it won’t attract the amount of customers needed in order to stay in business. Choosing a happening place would help to get an upper hand in the market. One has to ensure that the place has visibility. Setting up a restaurant near a high traffic place or college campus would be great. One may like a place on first sight but it would be better to visit a few more sites, look for more options, check out competitors’ ambience and location. Check out if the area is filled with crowd or not and whether it is safe for people to visit at any time of the day.

Keeping the budget in mind is also important. Prime locations and crowded spaces would definitely be expensive as compare to less crowded locations. One needs to go with whatever suits the venture. Demographics have to be kept in mind, once decided on market segment to

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B U S I N E S S

be served (college students or people with high pay roll). If contemplating on people with high pay roll, a parking space would add to the convenience of the customers.

For college students, the probability is of a need for parking two-wheelers.

Also take local zoning regulations into consideration.

Size, accessibility and competition have to be taken into view. Also, if renting the space for restaurant, be mindful about the lease agreement.

Staffing To serve guests qualified staff is required.

Hire them by word of mouth (with chefs or other restaurant employees recommending their friends and colleagues with whom they have worked previously), through news paper ads, or social media or referrals or job portals and consultants.

One thing that must be uppermost i n m i n d i s : Th e b i g g es t ass et of a n organisation is its employees. One has to remember that in a QSR the staff has more responsibility than the staff in an ordinary restaurant because here there are a hundred things happening simultaneously and while there is no wait staff, there is also usually no difference

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B U S I N E S S

between kitchen staff and counter staff.

High competition, low pay, and severe work conditions all contribute towards the high attrition rate in the industry.

Restaurant staff is the extension of a restaurant brand. One must endeavour to keep the staff happy because a happy staff is a productive staff. Happy and motivated restaurant staff goes out of their way to deliver impeccable service to customers.

To help them serve the customers better they have to be well trained. Proper staff orientation and training will enable them to create camaraderie among themselves and the friendly atmosphere will help them serve the customers better.

Create fixed shifts and ensure that there is rest period between the shifts.

Overworked and tired employees will send wrong vibes to the customers. One should also have incentive programmes to motivate them to work better.

The employees would be able to get their woes redressed through an open communication system. With their woes redressed the attrition rate is sure to come down – if not stop altogether.

Managing operations When it comes to improving restaurant operations, several things come to mind: cleaning schedules, side work, food safety guidelines, daily sales reporting, and more. One of the important factors is that of product standardisation. This can be achieved by planning menu so that the base ingredients are the same. As is common knowledge, in QSR business only assembling happens in the kitchen, while about 90% of the cooking and preparation happens at the Central or Base Kitchen. For example, in a burger, the sauces, patties and fries all are

BAKERY REVIEW

Source: d’Essence hospitality advisory services

mass produced in the central kitchen.

The patties and fries are semi cooked in the main kitchen and they are just fried before being served. The rest of the stuff – buns, vegetables and sauces are all from external sources. Since consistency is of great importance gauge the caliber of the supplier who will meet goals of excellence in taste. Remember, standardisation and staff training are the two major factors for efficient management of operations.

Menu planning While planning menu one has to understand the buying trends of the customers.

Generally, in a QSR, the tendency is on impulse buying. One of the main reasons why the customers visit a QSR is because they provide simple food with a familiar taste at a quick pace. Since there has to be an extremely short period in which the menu has to roll to customers, plan menu to ensure that everyone can not only understand it. It is also necessary to have suitably priced items which are desired by the customers.

To gauge the customers’ likes and dislikes research the acceptability of different products. Once done, can decide the cuisine and create the right menu.

Experts advise the dishes with same base ingredients, a combination of the same sauces and least amount of assembly time.

Pricing also plays an important role.

One of the major factors for making a QSR a success is the pricing. If products are priced highly, as compared to the competitors, one would be out of the running as far as the success of QSR is concerned.

Marketing strategy India, with a population of over a billion people provides ample opportunities for QSRs. While this has led to a rapid

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Feb-Mar ’19

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B U S I N E S S

Source: d’Essence hospitality advisory services

g row t h i n t h i s s e g m e nt , i t h as a l s o witnessed many failures. Thus one has to be extremely careful about adopting the right marketing strategies.

Marketing a Quick Service Restaurant is inherently different from marketing any other restaurant format. Since QSRs are believed to work on the premises of impulse buying the Marketing strategy has to focus more on these people than on the product itself.

At the fast pace that this segment of

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BAKERY REVIEW

the F&B industry is growing there is no doubt that the competition is becoming rather stiff. It is therefore necessary to keep marketing strategy on the mark if want to avoid losing potential customers to competitors. One thus have to enter into both, online and offline modes of publicity.

According to the National Restaurant Association, 83 per cent of the adults use smart phones or tablets to look up information like working hours, location, menu, etc., about restaurants. One should thus align marketing strategies so that they are in tune with the social media.

According to analysts it is necessary for QSRs to go mobile. Quick service re s t a u ra n t s ca n c re at e ef fe ct i ve campaigns on mobiles to reach diners whose decisions are made on a whim.

Whether want to provide consumers the transparency they demand or simplify the ordering process this is considered to be the top marketing strategy of the present and the near future to improve awareness of the restaurant and its offerings – and increase sales.

While online marketing is one strategy, offline marketing also plays an important role because – even in this telecommunication age everyone is not tech-savvy. To target this section it is imperative to venture into offline marketing too.

One way of doing this is distributing flyers and pamphlets. Since the target c u s t o m e r b a s e of a q u i c k s e r v i c e

restaurant is usually within a distance of 5 km, distribute the flyers and pamphlets to capture local audience. Remember, targeting the local audience and instilling impulse in them with pamphlets would definitely help in increasing business. The pamphlets should not only be cheap but they should be designed in such a way that they attract the customers. One of the techniques would be by ensuring that the pamphlet contains menu as well as the USPs of your offerings.

Another way of popularising the outlet would be by participating in food festivals in the neighbourhood.

Conclusion The scope for QSR is expected to grow, particularly in the urban areas, because, a cco rd i n g t o A s s o c i at e d C h a m b e rs of Co m m e rce a n d I n d u s t ry of I n d i a (Assocham), 35% of Indian population will migrate to urban areas making it to 52 crores from the current population of 34 crores. The increasing disposable income of the middle class is believed to be the reason for the increasing demand of fast food.

Urbanisation, the spending power of the youth, nuclear families and improved logistics are believed to be the major catalysts for the growth of QSRs. Thus if you are planning to enter into this segment – have a big bite off that burger, gulp it down with a large sip of the cold coffee and go ahead! n

Feb-Mar ’19

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Hammer Food & Beverage Business Review

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F E A T U R E

B

Home Baked Goods

a ke r y b u s i n e s s e s h ave g row n tremendously over the last few years, though it has been around for awhile. Traditional bakers have been offering standard products like cakes, pastry, biscuits and locally baked specialties since the time of British era. Each state has its own specialty being recognised as routine products be it nan khatai, atta biscuits, marori etc.

A new genre of entrepreneurs - home bakers – growing at tremendous pace, has created ripples in the market offering their unique creations of cakes, cupcakes and cookies from home. Today they have grown as a strong competition to regular retail bakeries and even franchises. Home bakers, mainly women, have gained sufficient skill and knowledge of making bakery products by educating themselves in major bakery academies in India and around the world.

Today they are even entrepreneurs running successful bakery outlets in major cities of India. Above knowledge they have passion for creating innovative products and trying new techniques and ingredients for their creations.

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According to Chef Rishabh Anand, Pastry Chef, The Leela Palace Delhi, “Home Bakers put their warmth & skill to bake bread and cakes. Home bakers choose appropriate ingredients for taste and health. Mostly they bake for regular clients thus don’t compromise on the quality. And there is completely different feel of the aroma of freshly baked breads and cakes. Home bakers take lot of care to produce a single dish”.

Chef Balendra Singh

The bakery schools like, Academy of Pastry Arts (Delhi, Mumbai & Bengaluru), Levonne ()Bengaluru), Whitecaps (Bengaluru), School of European Pastry (Mumbai) and lots of regional players having affiliation to City Guild offering vocational & technical qualifications and apprenticeships are acting as catalyst in promoting baking as a profession.

Chef Balendra Singh, Founder, Institute of Bakery & Pastry Arts (IBPA) states, “Home bakers are more popular than standard bakeries because they have their unique products. Home baker use less chemicals, preservatives and artificial flavours than the commercial bakery. Home bakers are more reliable source and they give best quality item as per client’s requirements. They are closely known to the clients thus offer them a personal touch. One can order easily from home baker as they have flexible menu and easy delivery system”.

Traditionally high-end bakery & pastry products were either produced in big hotels

by Pastry Chefs or select bakeries in large towns. But now with more avenues opening up there is a large number of home bakers

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F E A T U R E

According to Chef Balendra Singh, “Home bakers keep themselves updated by joining short courses at any Baking schools. They also keep themselves tuned to online videos and classes. They subscribe to many tutorials which are available online”.

who have started baking customised products. Women who are baking from their homes are not just baking cakes but cupcakes and even cookies to meet the client’s needs and demands. They are also replacing traditional ‘mithai’ as gifts for festivals like Diwali by producing new baked items & even chocolate products.

Customising Preferences

Hobby to Business Home bakers, today have taken the bakery market by a storm for a number of reasons.

Many home bakers started baking only as hobby and passion are now started developing business model to monetise their hobby. Especially during major seasons they are the busiest lot producing for festivals, weddings and corporate events.

Home bakers constitute a small and unorganised part of the larger baking industry. The home bakers on an average take up around 4-6 orders per week, depending on design and size. There is no dearth of orders but the home bakers do like to limit how many bakes they do per week.

Being an unorganised sector, pricing is not an issue nor is standardised. The bakers have their own method of pricing based upon the ingredients they use, the design and the quantity. On an average, a cake of about 3-5 kgs takes somewhere between 6-12 hours of effort which is usually spread across days.

The experts and experienced home bakers take lesser time than the ones who are new to baking. Starting from discussion on the design, finalising the design, execution of the design till delivery, it is a process that requires hard work and attention to detail.

The more intricate the design the more you pay for the craft. In fact you would be surprised to know that there are trained professionals who are known as cake artists.

According to Prakash Sanghvi, Director, Delta Nutritives Pvt. Ltd., “Home bakers like to work with ingredients which have better shelf life, which are easier to store and not very costly in terms of pricing. As far as quality is concerned sometime they tend to compromise on ingredients. Since they are making products themselves they tend to maintain quality and creativity. Since they are home bakers their investment is very minimal thus they can offer competitive prices”.

“Home bakers are very experimental.

They create very exotic products and always customise for clients, products like cakes in jars, sugar free, theme based cakes, gluten free, vegan free, keto diet products and apart

Feb-Mar ’19

from this some special breads like brioche and may be different type of cakes, cookies etc. Home bakers don’t bake in bulk so their pricing are always a little higher than from standard bakeries. Thus sometimes it is difficult to convince customers on the Pricing vs. Creativity, Designs and Presentation”, asserts Chef Balendra Singh.

Chef Rishabh Anand believes, “Home Bakers have pricing issue with clients because they are confronted on adding a ‘Value Tab’ on what they are offer”.

Home bakers are normally customer centric and try to offer personalised creations for special moments crafted to create an unforgettable experience.

These special occasions can be birthdays, weddings, anniversaries, corporate events or major festivals. Though customised cakes are not new to India, over the past decade home bakers have been actively baking and crafting cakes.

Chef Rishabh Anand

Most cakes are full of sugar, refined flours and preservatives. There was a need for a healthier take on the treats we all crave. Also the market for vegetarian and eggless cakes is increasing exponentially.

With home bakers around they offer plenty of freshly baked brownies, cookies, cakes to suit the customer requirements. The market for high end cakes across the country is increasing at high pace. There is a need for customisation and personalisation of cakes and home bakers are perfect solution for the same. It thus, represents a product which is unique to taste and liking of individuals. Here are the top 5 reasons, why home bakers are changing the bakery market: Quality - Home bakers choose to bake every bread, every piece of cake with appropriate ingredients to taste and health, just the way they bake it for family. Home bakers thus, have always assured their products to have a hundred per cent check on quality.

Pricing - As home bakery is run by individuals and not a part of any commercial setup every ingredient is handpicked, assuring the quality of the ingredients at affordable prices. Since home bakeries are run keeping a pocket friendly approach and it is thus available to a larger number of customers than any regular commercial bakery.

Personalised – Each and every order prepared by a home baker begins only after the order has been placed and confirmed.

This further ensures that every order is freshly made for every individual customer.

Thus, each and every product produced by home bakers has an element of freshness, love as well as creativity. And what is better than the aroma of freshly baked breads and cakes?

Convenience - Home delivery has come as a magic wand for overseas customers as they can show their love by sending goodies to their home town. With the advent of technology in our hyperactive world, e-commerce is assuring ease and perfection in every field. Home bakers; today too have taken up e-commerce as a mode to reach out to maximum customers. It has been

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“Since they are working from home they have space crunch. Most of them have limitations in growing the business as they are mostly homemakers also, alongside doing their small profession as bakers”, states Prakash Sanghvi.

Business Promotions

playing an important role in delivering every product with ease and in perfect condition.

Many home bakers these days therefore provide on door availability of cake or other goodies at desired destination Home bakers do prove to have an edge over the regular commercial bakers. The drool-worthy chocolate cookies, almondglazed cake, honey-cake with walnut as well as lemon are just a few things we love and should not be missed upon. So, if you love decadent chocolate cakes, treat yourself to the finest from some of the best home bakers in town.

Limitations & Challenges “The market for high end cakes across the country is increasing at a seemingly high pace. Clients want customisation and personalisation of cakes and other baker’s delight. It thus, represents a product which is unique in taste and liking of individuals. Home bakers stand out and take the challenge to cater to customers’ needs by focussing and designing each order individually, whether it’s related to cake design, icing, pricing, hamper, packaging, cake table setup for their grand or small occasion or just giving in to their sweet tooth occasionally”, states Chef Rishabh Anand.

According to Chef Balindra Singh, “since home baking is a part time business, bakers have to strike a balance between their routine work and baking”. They normally face major limitations & challenges like: Limited capital: They cannot compete with standard bakers as they have less capital and therefore less investments opportunities for machinery and tools.

Lack of space: Since they operate from

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home, they cannot install big machines and equipments.

Lack of Promotions: They cannot market their product aggressively as standard bakers can. They mostly rely on personal contacts and word of mouth.

Limited range of products: Most home bakers specialise in few products and therefore do not offer full range of bakery items.

Low shelf life: Since all products are customised they cannot be sold to other customers, therefore unsold products are unsold.

Pricing: Customer always compare their price with what is available in the bakery shops.

Time constraint: Since they work on limited time frame and resources, they cannot generate large quantities.

Prakash Sanghvi

Internet has played a major role in the promotion of the home bakers which provides huge exposure to them. Social media has helped home bakers to reach out to a bigger niche of audiences. In the earlier times it was only the commercial bakeries which were widely available. However, Facebook, Instagram, Twitter and other social media platforms are adding to the popularity of home bakers. Home bakers have started surfacing on internet, being more available to one and all by displaying their products online.

Chef Rishabh Anand agrees, “Home bakers promote themselves through Social media like face book, instagram, twitter and other social sites. They regularly post and share their creations on these platforms.

Home bakers also create their own website and post new creations”.

Re s i d e n t i a l t a rg et m a r ket fo r m s a major consumer segment of bakeries. If Home Bakers establish their quality along with the pricing and availability, the word of mouth will do the rest. “ Chef Balendra Singh adds, “Major market that is targeted by home bakers is within friends, relatives and neighbours. It is important to create a share for your products among clients through word of mouth and special promotions during occasions and festivals”.

According to Prakash Sanghvi, “Home bakers follow social media; sometimes they attend workshops by renowned bakers and also visit all types of bakery expos”.

The market for high-end cakes is certainly growing in Delhi NCR and other metro cities.

Indian customers are developing a taste for high-quality products, According to Technopak cakes and bakery products is one of the fastest growing food segments, growing at a rate of 20-25% annually. Industry players put the size of the market at Rs 850 crore in the organised HoReCa (hotels/ restaurants /catering) segment. Indian consumers, especially millennials, are very comfortable with international cuisines and flavours and patronise established brands as much as new bakeries and home bakers.

Feb-Mar ’19

I N D U S T R Y

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O P E R A T I O N S

BAKERY REVIEW

Flour Processing

In continuation to the series of articles on managing Flour for the best use in development of bakery products, this is concluding recommendation for Flour Processing.

By Rudolf Strätker

Summary of processing recommendations Wheat flour type 550

Wet gluten

under 27 %

27 – 30 %

Flour assessment

• •

Low swelling capacity Low kneading tolerance

•

Normal flour

Dough properties

• • • • • •

Low dough yield Reduced swelling Reduced gas retention Low proofing tolerance Keep dough firmer Usestabilizing baking agent Extend slow kneading Shorten fast kneading Short dough resting Short proofing Mix with high-gluten flour

•

Normal dough development and Proofing tolerance

Processing recommendations

• • • • •

• High kneading tolerance

• •

•

Establish optimum dough consistency and observe Observe optimum kneading

over 320 s

Maltose number:

3.0 – 3.5 %

2.0 – 3.0 %

under 2.0 %

Dough properties

Baking characteristics

Processing recommendations

under 300 AE

• rapid fermentation • flowing or slackening dough • poor rise • low proofing tolerance • small volume • dense porosity • ranging from narrow bloom to no bloom • intense browning • shorter kneading • use emulsifier-intensified baking agent • shorter dough resting • cooler and firmer dough • mix with low-enzyme flour

• Longer good swelling

• Keep dough somewhat softer • Knead intensively • Extend kneading time • Baking fully fermented

250 – 320 s

• increased enzyme activity • unstable starch • low to high restriction to baking ability

• High dough yield • High proofing tolerance

under 250 s

Flour evaluation

300 –700 AE

over 700 AE

• normal flour • normal enzyme activity • normal baking properties of the starch • normal dough properties

• low enzyme activity • stable starch • low-proof baking ability

• good leavening

• • • • • •

• normal dough preparation

• post-stiffening dough • low proofing

• • • • •

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• High swelling capacity

Fall number:

Amylogram value:

over 30 %

poor browning dense porosity small volume lack of flavour low fresh-keeping use higher enzymeactive baking agent more intensive kneading cooler and softer dough longer dough resting increase baking temperatures mix with weak flour

The author is the MD of König Laminiertechnik G m b H. H e i s a Fo o d Te c h n o l o g i s t w i t h 3 5 years experience in bakery technology.

Feb-Mar ’19

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T rend

Challenges Facing India’s Bakery Industry Even as the multi-billion dollar bakery industry in India is slated to record a healthy growth rate over the next five years, the industry is facing challenges of getting skilled workforce that can help meet the new-age demands and increasing the hygiene standards in food production facilities among others

By Jyotismita Sharma

T

h e b a ke ry i n d u s t ry i n I n d i a i s experiencing robust growth – over nine per cent – according to a recent report. It is a huge industry, employing a large number of people. In fact, with over one million unorganised small-scale bakeries and more than 2,000 organised or semiorganised bakeries, the bakery sector is the largest of all the segments of India’s food processing sector. A report released by leading market research company IMARC in March 2019 stated that the Indian bakery market reached a value of $7.22 billion in 2018. The market value is projected to exceed $12 billion within the next five years, expanding at a compound annual growth rate (CAGR) of 9.3 per cent during 2019-2024.

As b a ke ry p ro d u cts p rov i d e b ot h convenience and affordability to the consumers, their consumption level has witnessed a rise in the past few years,” according to the report titled “Indian Bakery Market: Industry Trends, Share, Size, Growth, Opportunity and Forecast 2019-2024”.

A large part of this market – nearly 80 per cent – is captured by bread and biscuits which are items of mass consumption. In fact, India is second only to the US in terms of biscuit production. As breads and biscuits are fast-moving consumer goods (FMCG), they are consumed on a daily basis by the consumers, which is main reason for increases in sales of these products in India.

“In addition to this, growth in the fastfood chains further stimulates the demand for breads as they are used for sandwiches, burgers, soups, snacks, etc.,” the report stated. Moreover, introduction of valueadded bakery products is giving an impetus to the market growth. Apart from this, busy lifestyles, changing eating habits and western influence has reflected in a strong

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demand for bakery products in India, it added.

Trends in Indian Bakery One clear trend that has emerged in the bakery industry is the preference for lighter and healthier foods. Gone are the days when stores were full of only white breads.

Now one can have multigrain bread, brown bread or even gluten-free bread if someone is intolerant to this family of proteins found in grains like wheat, rye, etc. And these products are not limited to a few urban corners. They have spread across the length and breadth of the country. And it is not only breads which have become healthier.

The same can be said of biscuits, cakes and many other items. The rise of diabetes in the country has also led to a rise in the demand for sugar-free bakery products. Overall, this trend towards healthier items has been driven by increasing health consciousness.

So the time now has come for companies like Sustenance Foods which recently introduced handcrafted granola that is gluten-free, packed with nuts and seeds and sweetened with locally sourced organic honey to flourish. In fact, the trend towards healthier bakery items has grown so strong that it is not just new bakeries that are

experimenting with lighter items. Even traditional bakeries are now innovating new products to cater to the growing demand for healthier foods.

Another trend that has emerged in recent years is a preference for handcrafted items.

The sheer variety of handcrafted chocolates that becomes available during festivals points towards the growing demand for such items in the country. The demand is growing not just for handcrafted chocolates, but also for other bakery items.

These trends also show that the people are not shying away from paying a little more than what they prefer if they get the products of their choice – healthy, hygienic and tasty. This is especially true in urban India, though the trend is catching fast in other areas of the country as well.

All these augur well for small unorganised bakery stores in India because they can now concentrate on producing quality products without bothering much about whether they would be able to make reasonable profit out of the products that could be priced slightly higher.

Challenges Facing the Industry The growth of an industry also brings its own challenges and the most important of

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BAKERY REVIEW

them being increasing adequate capacity to meet the new-age demands. For example, to meet the demand for healthier food, bakeries need to invest in making the facilities more hygienic and also hiring new people with knowledge of such products. One cannot produce gluten-free bread in a facility that also produces products containing gluten.

Making facilities hygienic also requires that there should be adequate number of toilets, hand-washing facilities and changing rooms for the workers. According to a “Guidance Document on Food Safety Management System” produced by Food Safety and Standards Authority of India (FSSAI), it is important for food production facilities to have wash basins, drying facilities (cloth towel should not be used), soap, disinfectant, dustbin, tap and suitable temperature controlled water supply. It also requires the facilities to have sufficient number and separate hygienically designed toilets with proper flushing facilities for male and female employees.

“The toilets shall not open directly to the food production area and shall be maintained in clean and hygienic condition. There must be an intervening space between the toilet

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and a room where open food is handled.

No food or ingredients should be stored in this intervening space,” states the FSSAI guidance document.

Getting the right people is another challenge. This is because, traditionally, the industry has not put much emphasis on imparting training on various facets of the industry to make the workforce futureready. This is not to say that the the training institutes in the country are not equipped to impart proper training. But there appears to be a need for the industry to build a culture of regular training and also give confidence to young aspiring bakers that investing in education to learn the nuances of the bakery industry is worth their money and time.

The increase in demand for fortified items – which include fibre, antioxidants, omega-3 oils, and vitamin and mineral fortifications -- also pose new challenges for the industry. “The addition of inclusions to baked products requires modifications to the original product formula, thus creating a new product from an existing one. Such modifications can be challenging to bakers as changes in formulation may result in the need for changes to equipment, processes

and ingredient costs,” states the FSSAI document.

“The sector reports a strong need for more training institutes which can produce skilled workers who are knowledgeable not only about the trade but are also competent in implementing the food safety and hygiene requirements prescribed in the country’s food laws,” document says.

Innovating new products is another big challenge for industry in view of increasing competition in the market. There is also need to increase awareness about the digital technologies and usefulness of social media platforms that can help bakeries in the unorganised sector reach a wider market.

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Breaking Fast in Post-Modern India

By Swarnendu Biswas

T

he role of breakfast in our daily routine cannot be overstated. It is perhaps the most important of all meals; a hearty breakfast can greatly facilitate to give a good and cheerful start to the day.

However, nowadays many in urban India have busy lifestyles, due to both husband and wife working across nuclear families; due to long working and commuting hours, etc. This gives them very less time to cook elaborate breakfast arrangements.

Influencing Trends Moreover, as the economy is growing, we see that lots of students, expats and single working professionals are coming to metros and other big cities of the country, in search of their career and aspirations. Many among them do not have the time or the skill or both to cook an elaborate and tasty breakfast.

At the same time, owing to the spread of television, Internet and a spate of lifestyle diseases, people in urban India these days have become more health conscious on an average; they do exercise, go to gym, and prefer to eat healthy, they prefer food which have less calories and more fibre.

With the health consciousness and beauty consciousness being at an all time high in our society, there is a growing need not only for sumptuous breakfast but also for healthy breakfast options.

Then there is a considerable proportion of upwardly mobile young crowd in India, who, thanks to the growing impact of Internet, overseas travel, and television, have developed a global taste for food &

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beverages.

Young executives working in professional organisations who are staying alone in big cities of post-modern India are one of the key market segments for the manufacturers of breakfast market in India.

Particularly, the young brigade of India is eager to try new food products, far away from traditional heavy and oily food. Their experimental nature and growing health consciousness are probably contributing towards the mushrooming of several sleek cafes across urban India; cafes which are also serving up as breakfast outlets.

Many among these upwardly mobile young professionals and students prefer to have quick and healthy breakfast that meets their desire for taste, convenience and price.

They often go to cafés to have quick but healthy bites, supplemented by coffee or tea and fresh fruits or juice.

All these happenings in the socioeconomic sphere of urban India during the last decade or so have paved the way for new breakfast trends. People are looking for breakfast options which are healthy, tasty, fast to prepare or still better, readyto-eat, and are convenient to have on the go. Breakfast options which cater to any of the above parameters are expected to be a success, and breakfast options which satisfy all these four parameters are sure to be a success, in India’s growing breakfast market.

The new-age breakfast trends are reflected in the replacement of aloo paratha with dollops of butter, and of chole bhatura from our breakfast tables with wholegrain

breads, idlis, sandwiches, healthy cereals and fruit juices. The healthy breakfast trend has already begun to gather momentum in urban India…

“Breakfast is considered as one of the most important meals. And breakfast has become or is becoming an essential part of coffee shops in urban India. At our resort, guests are generally on holiday, and as such they dine at leisure. But spending good amount of time in breakfast does not mean they are eating heavy. People are now increasingly getting health conscious and are seeking filling food but are strictly avoiding oily stuff,” elaborated Tanya Agrawal, Director, Shri Radha Brij Vasundhara Resort & Spa, Govardhan, Mathura.

“Traditional north Indian food like parantha and puri are not being consumed as much these days, in Indian breakfasts, as it used to be in the earlier times. Nowadays we are seeing more and more people in India consuming raw fruits, juices, skimmed milk, sprouts, muesli and cornflakes in breakfast.

Also breakfasting crowd in restaurants often ask for nuts, yoghurt and honey. Request for normal tea has gone down and people are seen ordering green tea and coffee without milk in breakfasts in our resort,” explained Tanya further.

Breakfast Cafes?

At present, India’s breakfast market in the realm of food service industry is dominated by street vendors and small South Indian restaurants. However, India has seen the emergence of sleek outlets which are acting

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BAKERY REVIEW

as specialised breakfast providers that cater to office-goers who increasingly are having little time to make and have a sit down breakfast at home.

With this change in the consumer preferences among the consumers in India, which is more prominent in metros, in other tier-I cities, and also in tier-II cities of India, many restaurants in the country nowadays are not only offering breakfast menu, but some of them are also bringing in innovations in their breakfast menus almost every alternate day.

If the above-mentioned socio-economic trends continue to gather momentum, which they are expected to do, we can also expect to see some dedicated or specialised sleek outlets in India in the near future, which would serve only breakfasts.

The Promising Market of Breakfast Cereals The breakfast market in India’s food service industry is likely to grow as consumers are already seen demanding greater choice and convenience in their breakfast options. Many multinational players and as well as large domestic food companies are competing for a share of the fast evolving breakfast category in India’s food retail industry, which includes oats, cornflakes, muesli, idli, dalia and upma among others.

No wonder, amidst all these, the breakfast cereals market in India looks promising.

According to ‘India Breakfast Cereal Market Outlook, 2022’, “India’s breakfast cereal market is growing with more than 17 percent CAGR from the past five years.” The report was published in November 2016.

According to Euromonitor International, India’s breakfast cereal market is forecast to enhance to Rs. 2,610 crore by 2020 from Rs. 1,440 crore in 2015. “The popularity of oats has risen among Indian consumers and has now evolved to the level of traditional flavours such as masala and vegetable.

Sweet-flavoured breakfast cereals, eg chocolate, strawberry and honey, are enjoyed by all age groups; however, savoury flavours are popular among teenagers and older consumers,” pointed out Euromonitor International in its report titled Breakfast Cereals in India, which was published in December 2017.

The breakfast cereals market can be broadly divided into two categories viz. hot cereals and ready-to-eat (RTE) cereals. “Hot cereals include products like oats, oat bran, wheat bran and porridge whereas ready-to-

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I N D U S T R Y

eat (RTE) cold cereals include cornflakes, wheat flakes, choco flakes, muesli, etc.,” observed the report titled India Breakfast Cereal Market Outlook, 2022.

There are a range of brands in India’s b re a kfas t ce re a l s m a r ket a p p e a l i n g separately to kids and adults.

According to the above-mentioned report

by Euromonitor International, “Kellogg’s India retained the lead in breakfast cereals in 2017, holding a 56 percent value share.

The company has products available in all categories of breakfast cereals and it launches new products every year. Having had a presence in India for many years, the company has a good brand-recall level and has established a good distribution network, with its products being available across the nation.”

Besides Kellogg’s India, PepsiCo India and Bagrry’s, are among the other important players in the organised breakfast cereals market in the country. In the recent past, Nestle India introduced its breakfast cereal brand, NesPlus in to the Indian market.

According to Nestle India’s website, NesPlus is enriched with the goodness of four nutritious grains — wheat, jowar, oats and rice, Vitamin D, calcium and B-vitamins.

Baked Options Besides breakfast cereals like cornflakes, oats and muesli, there are other products which have great potential to become very popular in India’s breakfast market, in the near future. In this regard, our bakery and confectionery industry is playing a crucial role.

The potential towards the growth in popularity of sandwich is also quite high in urban India, where lifestyle changes have caused much time crunch, thus necessitating the need for quick, affordable and nutritious meal without much hassles, among huge multitudes of our urban population.

Egg sandwiches and sandwiches with meat alternatives are also favourites, as they contain protein. One of the advantages of

sandwiches with lots of fillings is that they can satiate hunger without taking much of your time. They can easily be a great breakfast option in a busy morning.

Going by the trend, we can see that more and more healthy sandwich options are expected to find prominence in India’s fast evolving breakfast market of the near future.

Lately breakfast in India is also having the inclusion of waffles and pancakes on tables.

In fact, few things compare to starting your day with a warm crispy waffle, doused in maple syrup and butter. And if it is supplemented by pancakes it is still better.

For those who haven’t got much of an idea of what a waffle looks like, one may clarify that usually waffles are square in shape and are made in a particular manner. For the uninitiated it may be mentioned that a waffle is a leavened batter or dough cooked between two plates, patterned to give a characteristic size, shape and surface impression. There are many variations of waffles based on the type of waffle iron and recipe used.

Very Indian and Healthy However, along with these global products, more and more restaurants can also include healthy Indian food like vegetable dalia, appam, poha, idli in their offerings to attract the growing numbers of breakfast crowd in India, who are health conscious, taste conscious and are also time conscious at the same time.

One can get a feel that there is a sizeable market for sleek breakfast cafes serving idli, dosa, appam and other healthy south Indian delicacies with coffee, tea and other hot beverages. These cafes can give many of the busy office goers and students a tasty and refreshing start to the morning. Enterprising food service players can easily absorb this market demand into lucrative profits.

The market is also ripe for more players to invade the India’s retail breakfast market with idli, dosa, and upma mix in ready-tocook form. n

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BAKERY REVIEW

Passionate, Alive and Happy – for productive Work Environment

By Sharmila Chand

Chef Ashutosh is currently the head of the bakery section at Renaissance Bengaluru Race Course Hotel. With over a decade of experience in his career he has slowly built and developed his skillset while working for many hospitality brands like T h e Le e l a G r o u p , W e s t i n , Hyatt and now currently with Marriott International in different capacities through the years.

Originally from Rishikesh, Chef Ashutosh draws inspiration for his surroundings and imbibes the same into all of his hand crafted products. His signature dishes include “Orange Cloud Cake” and “Dharthi Chocolate Mud Pot”. In his free time he loves indulging in local cuisine and is an avid photographer and food stylist as well.

In an exclusive interview with Sharmila Chand, he talks about his work philosophy and more…

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What is the current trend in Indian Bakery industry?

With rapid growth and changing eating habits of people, bakery products have gained popularity amongst the masses.

Over the last few years that diners have become quite health conscious and demand for desserts made with fresh organic ingredients, sugar free and gluten free.

For pastries and desserts, I see many pastry chefs going back to the classics and creating traditional French pastries, and then updating them in new and exciting ways. More and more people are revisiting the classics.

How did you become a Pastry Chef?

Well it started from joining the school for hotel management where I developed an interest towards cooking, and from there to the pastry kitchen, where I found my passion and felt most alive and happy.

Who are your idols, who all have inspired you?

I am in awe of Chef Marco Pierre White and

Chef Mark Long, they have always been an inspiration to me.

What are your Hot Selling bakery items?

Some of our hot selling bakery items include the signature Orange Cloud Entremet, Cinnamon Buns, and the Sea Salt Dark Chocolate Chip Cookies amongst others.

What is the demand these days in Bakery?

As more Indians are travelling, pastry trends in the Indian baking industry are also evolving. A trend that we have seen growing is a fusion of two independent products like a Croibom (Croissant + bombolone), cronuts (croissant + doughnuts), cruffins (croissants + muffins), amongst others. Also, new unusual flavored doughnuts are in demand.

What about the health quotient? How do you take care of that aspect?

There are many healthy substitutes to explore the several ways in which we can add a sprinkle of health to our baked goods.

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BAKERY REVIEW

I nterview

Fruit purees: These not only add natural sweetness to the baked product but also moisture, cutting down on fat requirement.

They also add nutritional value to the product.

Sweet substitute: One way to lower sugar is to use powdered or liquid jaggery.

Part of the sugar can be replaced with date purée, fig purée or date syrup but remember to reduce the overall moisture content in the recipe accordingly.

Nut butters, yoghurts, whole-wheat flour are few ingredients, which can be used in recipes for balancing health quotient.

Your favorite tool? And why?

The Kitchen aid stand mixer. It is probably the most iconic kitchen appliance out there, I’ve whipped creams and meringues with only a whisk and a sturdy forearm before, but after a while, it gets a bit tedious. While you can make cookie batter with a bowl and a spatula, a stand mixer allows you to really dive into more serious recipes (and it saves you from a muscle ache).

What are the challenges a bakery chef has to face in his job?

they do, and do what they love.

Quality fresh ingredients: The consistency of quality ingredients isn’t always available.

Evolving Customer Preferences: Over a course of a decade concepts like gluten, dairy, or sugar have evolved and guests no longer prefer them.

Balancing creativity with what sells: Sometimes we create a dessert for pastry shops we really want to run but it just does not sell because of the demand and market trends. Finding the right balance between the creative touch and business perspective.

What is your strength as a bakery chef?

My team and my passion to keep innovating.

What is your working philosophy?

There is no shortcut to success. One must work with passion or not at all.

What are you passionate about besides baking?

What do you like about your job?

I love photography and food styling.

In the end, the chef’s primary job is to present food in a manner that makes the guest happy. A pastry chef’s job is to take this to the next level and make the dining experience memorable enough to set the tone for the guest’s day as the dessert is the last course of a meal. This is the chef’s reward. The happiness and joy on the guest’s face after they taste that first bite of your cake or pastry is so satisfying and gratifying.

How do you like to de-stress?

I p refe r to d i s t ress by u n p l u g g i n g . I consciously make an effort to avoid the phone and social media each day, even if it is for just half an hour.

What are your dreams?

To create a fun and productive work environment in all the pastry kitchens teams that I am a part of or am heading.

What you don’t like about your job?

Lastly, what is your mantra for success?

I strongly believe that one must love what

Have big dreams. You will grow into them.

Waffle Cone Maker Induction Cooktop

Conveyor Pizza Oven

Induction Wok Majestic Blender

Convection Oven 65 Ltrs.

Chocolate Melter

Food Warmer 604

Food Warmer 1104

Deep Fat Fryer

‘Dealer inquiries solicited at all India level’

Bubble Waffle Maker

Waffle Maker

Popcorn Machine

Stone Pizza Oven Double

Cone Pizza Machine

Sandwich Griller

Rotary Waffle Maker (Changeable Plates)

Akasa International

Conveyor Toaster

Contact us: NEW DELHI - +91 9811117464, +91 9811117438, E-mail:akasaintl@gmail.com, www.akasainternational.in

New Showroom in “Mumbai”

AGRA 8 AHMEDABAD 8 AMBALA 8 BENGALURU 8 BHILWARA 8 BHUBANESHWAR 8 CHANDIGARH 8 CHENNAI 8 COCHIN 8 GOA 8 GUWAHATI HYDERABAD 8 INDORE 8 JAIPUR 8 JAMMU 8 KOLKATA 8 LUDHIANA 8 MADURAI 8 MEERUT 8 RAIPUR 8 RANCHI 8 VIJAYWADA 8 VISHAKHAPATNAM

Feb-Mar ’19

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P R O D U C T

P R E V I E W

BAKERY REVIEW

Evolis Launches Edikio

The True Italian Job

Evolis, the worldwide leader in plastic card personalisation solutions, has developed three new all-in-one solutions for food tags on PVC cards, which meet the diverse needs of the hospitality industry. These solutions are Edikio Access, Edikio Flex and Edikio Duplex.

They would remove hassles of unattractive labeling on paper tags! The Edikio PVC card printing system creates and prints durable, easy-to-clean buffet or food tags within seconds. In addition to saving time and respecting hygiene rules, Edikio solutions also offer the opportunity to perceive buffet tags as true marketing tools; a harmonised display, clearly legible, clean and aesthetic that can reflect the professional image of the hotel.

All Edikio solutions are comprised of card design software, a card printer, blank PVC cards and a print ribbon, enabling cards to be printed quickly and independently onto a PVC card.

Buffet tags can thus be created at any time, directly in the hotel premises, individually or in batches.

The printers operate just as easily as an office desktop printer. The PVC cards and the print ribbon included in the Edikio pack are installed in a single format.

Evolis Card Printer India Pvt. Ltd. pjindam@evolis.com

Authentic Italian Pizza can only be made in traditional oven offering the right process and temperature to create a perfect pizza. Chef inferno in its unique creative approach developed for the first time in India a pizza oven, reaching almost next to the perfection in pizza making.

Chef ’s Forno a innovation by Chef Gurmit Singh Grover, created a ripples in pizza making technology by introducing a pizza oven offering the near perfection of pizza making, to the chef ’s satisfaction. After completing IHM from Bhubaneswar and specialization from IHM Pusa Delhi, he joined his 34 years old father’s kitchen equipment business but wanted to create more innovative products for the ever changing foodservice industry in India.

Chef ’s Forno can create an authentic Napoleon / Florence pizza in just 90 seconds and retain real flavour of pizza. It provides perfect burn marks on pizza dough as well as cheese in smaller time of baking. The refractory stone used in oven base and tomb, absorbs large amount heat in a smaller period of time, where by consuming lesser gas, thus reducing operational cost. The company also provides special wood chips to provide perfect flavour to the pizza. The specially designed burner provides equal heat inside the oven, thus ensure proper baking in minimal time. The technology used to bake pizza is on the same lines as an Italian pizza is made.

Traditional pizza ovens weighs 800-900 kg weight where as Chef Forno only weighs 450 kg. Thus it can be easily installed and move around. This feature gives good reason for caterers to use it more often too.

Chef Forno is a perfect alternative to any Italian or imported pizza oven. It is more economical and easy to handle and serviced. With pan India service, company offers easy spares and service to its customers. The oven is available in all colour options to match the interiors of the property.

The oven has already been installed at Radisson, ITC, Leela, Amici, Monkey Bar, Toast & Tonic, Olive Bar & Kitchen, The Coffee Shop, Fatty Bao, Wine Company, The Grid, a few to name.

Refrigerated Display Solutions Tecfrigo is an Italian family-owned company, established in 1980. In a very short span it has established itself among the leading brands producing vertical and horizontal display cases for pastry, ice cream, wine, buffets and many other models for gastronomy and supermarkets. The company offers a complete range that combines design, quality and high performance, with a “green” vision and a very low environmental impact.

Tecfrigo is now present in over 90 countries worldwide. In 2017 company decided to enter the Indian market, both for the great opportunities that this can offer, and for being part of the extraordinary change that this great nation is experiencing. The company has a longterm vision & strategy for India and is creating a network of partners to build not only business relationship but real partnership. They want to develop a winning team of partners with a different vision. They have already signed distribution agreements, both for sale and for after-sales. The company motto is to be close to customers; through mutual trust and passion for mutual success.

Tecfrigo S.p.A aman@tecfrigo.com

Chef’s Forno chefgurmeetgrover@gmail.com

The information published in this section is as per the details furnished by the respective manufacturer/distributor.

In any case, it does not represent the views of Hammer Publishers Pvt. Ltd.

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Feb-Mar ’19

BAKERY REVIEW

Amazing Waffle Maker AKASA has come up with Indian Rotary Bubble Waffle/Egg Waffle Maker. Here waffle is being served in cone shape. This sleek and elegant waffle machine comes in steel finish with non-stick coated bubble cavities in the casted plates. Rotary bubble waffle maker makes evenly baked and mouth watering waffles due to its rotary action.

The heavy aluminum plates spread heat evenly, resulting in uniformly cooked golden and crispy waffles. Temperature is controlled by capillary thermostat for better sensing and accuracy.

The temperature at the equipment goes up to 250°C and with a timer of five minutes. The equipment has the ability to deliver yummy waffles in very less time, making it ideal for waffle joints, ice-cream parlours, fast-food outlets, food courts, restaurants, hotels and many more facilities.

Making Waffles with Changeable Plates AKASA has launched a new kind of waffle maker with changeable plates, with three unique designs. This waffle maker uses right amount of heat and cooking time to create a perfect waffle.

The plates are easily removable, hence can be cleaned with ease.

Rotary features enable even baking and browning. Digital panel enables precise temperature and timer control. Specially designed heating elements are embedded into the plates for precise temperature control.

Perfect non-stick coating allows easy removable waffles with quick clean-up. Changeable waffle design plate give you more variety of waffles on a single machine. Waffle patterns that can be made on this machine are 7” waffle cone, Belgium waffle and two banana waffles. The equipment is perfect for buffets, hotel breakfast bars, college canteens, food courts or restaurants.

Akasa International akasaintl@gmail.com

Re-inventing Coffee Pleasure Sesscoffee is a start-up company, with a vision to change the way people drink coffee. The main motto is Barista at home. The company has developed product delivering Cappuccino/Latte at customer’s convenience, anywhere, anytime. The machine is capable of serving Cappuccino, Latte, Expresso & Americano, all variants from one compact system.

At present, existing products in the market can only serve Expresso & Americano, but Sesscoffee system can make cappuccino & latte from coffee capsules with consistent taste every time as per convenience. The system does not need separate container for milk, which generally contaminates the milk, if system is not cleaned properly.

Sesscoffee Capsule machine is very sleek & elegant which uses automobile painting process for its finish. The machine is available in 3 colours – red, black & white.

The machine is easy to use & can dispense a cup of cappuccino/latte at the press of two buttons only – one for milk steam & the other for expresso. One just needs to pour some fresh milk/milk powder in a cup & favourite cappuccino will be ready in 30 seconds. It is a most sturdy with good design & hygienic machine, wherein milk is poured in a cup & does not travel through any pipes or parts of the machine.

The company also provide different variants & intensity of Italian coffee capsules, sourced from top coffee producing nations of the world.

Sesscoffee also have Vietnamese leading instant coffee in 3-in-1 (coffee with sugar & creamer) and 2-in-1 (coffee with creamer, no added sugar) variants in single serve sachets for hotel rooms & offices. This will be a specialty coffee for coffee lovers, having presence in more than 60 countries. Sessco Enterprises was started in 2017, with a vision to change the way people drink coffee and to provide them with a high quality and premium product.

Both the promoters of the company, Rajat Aggarwal & Sandeep Jain belong to renowned industrialist families of Delhi for more than 5 decades.

Sessco Enterprises sesscofoods@gmail.com

Feb-Mar ’19

P R O D U C T

P R E V I E W

Bakery Solution Providers H i g h - te c h m a n u fa ct u r i n g capabilities, coupled with personalized service, a global p res e n ce w i t h s o l e d I n d i a n footprint, 70 years of being in the

business, Nagpal Brothers (Regd.) at present, are the unquestionable leaders in designing, fabrication, manufacturing and installation of world class bakery confectionery equipments. A modern dynamic outlook, years of experience and consistent quality has yielded rich dividends, Today Nagpal Brothers (Regd.) not only manufacture a complete range of bakery & confectionery machines but also offer customized bakery design solutions for the production and related logistic needs of clients.

The company is widely known for its distinctive innovations, research & development which are so very important for the continued growth of the baking and confectionery industry. Nagpal Brothers (Regd.) remains committed to ‘Complete Solution Excellence’.

The business mission of the company is to provide greatest possible value to customers, thereby gaining and holding their respect, loyalty. To deliver clients, optimal, satisfaction by offering high quality bakery & confectionery machinery that is superior value for money, technically advanced and is virtually maintenance free. To ensure faster production that is convenient & cost effective fo r s m a l l , m e d i u m & l a rg e commercial bakeries. To hire the best people they can find, and create work environment where every employee is provided the opportunity to develop to their maximum potential.

Nagpal Brothers (Regd.) jatin@nagpalbrothers.com

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ADANI WILMAR LTD.

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AKASA INTERNATIONAL

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the

Third Edition*

PASTRY

UEEN

Attention Are you a Lady Pastry Chef?

Chef Sanjana Patel Pastry Queen India 2015

Entries Open for

Chef Eureka Araujo Pastry Queen India 2017

Pastry Queen India 2019 Pastry Queen India was lauded as a major platform for talented Indian Women's Pastry Chef Professionals. An opportunity to share experience & a platform for growth for female chefs who work with elegance & style to demonstrate to the world the professionalism in the International pastry making sector.

The winner will represent India at Ladies World Pastry Championship for the title ‘The Pastry Queen 2020' At SIGEP, Rimini, Italy in January 2020 Apply / Call: sanjayhammer@gmail.com +91-9811136837 Eligibility Criteria:

The primary selection is open for Indian professional Lady Pastry Chefs currently actively working in an organisation of repute above 21 years, having proficiency in Sugar Art i.e. Sugar Sculpture (Participating Chef should have a good exposure in Boiling of Sugar, Casting, Pull Sugar, Blown Sugar, Ribbons, Figurines, Flowers, Pastillage) and Chocolate Sculpture, Chocolate Pralines, contemporary Chocolate Baked Cake, Mini Pastries, the Dessert on a Plate & the Dessert in a Glass.

Organised by: 41st

18 22. 01. 2020 RIMINI Expo Centre ITALY

* The Pastry Queen India happens once in 2 years

Date &48 Venue of The Pastry Queen India 2019 to be announced soon.

www.pastryqueenindia.com Feb-Mar ’19

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