Feb-Mar ’19
Hammer Food & Beverage Business Review
73
June-July ’19
1
E d i t o r i a l Publisher cum Editor
Rajneesh Sharma
rajneeshhammer@gmail.com
Resident Editor
Sharmila Chand (Delhi) Ashok Malkani (Mumbai) Layout & Design
Hari Kumar. V Abhishek Singh Rathore Production Assistant
Jyoti Gupta
Advertising Sales
Delhi: Debabrata Nath, Sumesh Sharma Director Sales
Sanjay Anand Mobile: +91 9811136837 Director Operations
Rajat Taneja Mobile: +91 9810315463 Editorial & Advertising Offices: Delhi:
Hammer Publishers Pvt. Ltd. 206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-25704103, 45084903, 45093486 Mumbai:
Hammer Publishers Pvt. Ltd. 105, 1st Floor, Aarpee Centre, Gufic Compound, 11th Road, MIDC, Near Tunga Paradise Hotel, Andheri (E), Mumbai-400 093 Phone: 022-28395833
E-mail: info@hammer.co.in Š 2019 Hammer Publishers Pvt. Ltd. No part of the publication may be reproduced, stored in retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without prior written permission of the publisher. 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.
T
he bakery business in India is changing since the past decade as the preferences & tastes have changed. Bakery is a growing business, but in
order to remain competitive one need to have something unique on menu. While quality is still the most important thing, creating new flavours and incorporating non-traditional ingredients is what will make bakery grow. The result is the evolution of quality products like artisan bread. Cover story takes a look at the increasing popularity and the future of artisan bread in India. The consumers have become more health conscious. Their preference is now shifting to healthier and wholesome ingredients. Entrepreneur today, are taking into consideration the prevailing trend of healthy products and ensure that their outlets are able to deliver items that would appeal to the health conscious consumer. Business story finds out how bakeries are responding to the increasing demand for healthy bakery products. In continuity, the Feature story discusses the latest trends in the bakery with views from leading chefs. Smartphone is likely to be the one-word answer for most people in an urban
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.
setting today on which they spend most of their leisure time. When it comes
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.
marketing a bakery business. Beverage story discusses the concept of summer
to food, people in India tend to rely a lot on recommendations from their friends. Trend story discusses how smart phones are now an integral part of coolers. Enjoy reading reports on Waffle & Coffee and other regular sections.
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.
2
June-July ’19
18 COVER STORY
Artisan Bakery
28 BUSINESS
04
Event
10
News Scan
14
Report
48
Product Preview
52
Interview
Health is wealth Motto for bakery industry
38 FEATURE
departments
Top Trends in Bakery for 2019
42 TREND
Bakery in Age of Social Media
44 BEVERAGE
June-July ’19
Cool Beverages for Sweaty Summers
Cover Pic: Artem Maltsev on Unsplash
3
E V E N T
BAKERY REVIEW
Fi Asia 2019
The biggest gathering of F&B ingredients suppliers in the ASEAN market
F
o o d i n g re d i e nts ( Fi ) As i a 2 01 9 continues to bring the F&B industry together from 11-13 September 2019 at BITEC, Bangkok, Thailand, an event for food and beverage industry professionals to discover the latest innovations in F&B ingredients, Fi Asia has been serving the ASEAN market for the last 23 years and continues to be the stand-out exhibition in the region for connecting ingredients suppliers and buyers. Now in its 24th edition, FI Asia will attract a quality audience of 20,000+ F&B professionals, many of whom have buying and specifying power and more than 750 leading exhibitors from around the world will showcase their innovative ingredients. Create your own schedule from the invaluable business opportunities to help you develop new relationships and create new business at Fi Asia 2019: ASEAN is one of the most diverse and dynamic areas in the world, with a combined population of more than 660
4
million people. Fi Asia is the place to understand the trends and opportunities on offer in the region and use these insights to expand and grow your product range. The event rotates annually between Indonesia and Thailand, with this year’s edition taking place in Bangkok this September. Thailand’s food and beverage industry is one of the most developed in Southeast Asia, making it the perfect location to establish your business in Asia. Fi Asia offers a wide variety of content and onsite features to provide visitors with a 360 degree perspective of the entire food and beverage industry.
Naturalness is one of the top trending topics being seen across the F&B industry. The Ni pavilion is the place to go at Fi Asia to source innovative natural ingredients such as botanicals and natural colours and flavours, together with plant-based and herbal products.
Specialised Pavilions & Zones Beverage ingredients (Bi)
Looking for new innovations, you can find them in the New Business Pavilion, which features first time exhibitors at Fi Asia.
For the first time in Thailand Fi will have the Bi pavilion, due to the demand from the market for a dedicated area for the beverage industry.
Natural ingredients (Ni)
Health ingredients (Hi) Health ingredients Asia, previously colocated alongside CPhI Southeast Asia, will take place for the first time alongside Fi Asia in 2019. The Hi Pavilion will be a dedicated zone for sourcing health ingredients and solutions.
New Business Pavilion
Country Pavilions This is a dedicated area on the show floor for national pavilions, showcasing innovative food and beverage ingredients
June-July ’19
June-July ’19
5
E V E N T
BAKERY REVIEW
from across the world. European Pavilion will feature companies from Germany, France, the Netherlands and Spain. USA, China, Ireland, India, Japan, Thailand p av i l i o n w i l l s h o w c a s e a ra n g e of innovative ingredients suppliers from these countries.
Don’t miss your chance to see recent launches from the exhibitors, who are at the forefront of developments in the industry. Find on the latest products and applications that can transform your product and process development
Beverage Ingredients Theatre
Sensory evaluation is a scientific discipline that analyses and measures human’s responses to the composition of food and drinks e.g. appearance, touch, odour, texture, temperature and taste. The Sensory Box was introduced for the first time in 2017 and has proven to be a very popular edition to the event. The event is endorsed by DSS (Department of Science services). The experience will include a mixture of presentations and tasting opportunities.
Fi Asia will once again feature a Beverage ingredients theatre, which will support the Bi Pavilion, and will be a central location to hear about the latest trends and innovations being seen across the beverage industry. The area will have presentations from leading exhibitors and experts in F&B industry and a showcase area of finished beverages and ready-todrink products. The Southeast Asian beverage market is full of opportunities for local and global companies. With emerging economies, an increase in disposable income, and changing consumer habits to reflect global trends, this is a key region for beverage companies to focus attention. In the Bi pavilion you hear about some of the leading trends being seen across the ASEAN region such as functional beverage trends, the increased interest in clean labels and the role of sustainability in the beverage industry.
Innovation Zone Discover an extensive selection of the most innovative products, showcased alongside insightful information. The I n n ovat i o n Zo n e s h owcas es p ro d u ct innovations from leading industry players. It will provide the perfect opportunity to give new ingredients the introduction they deserve to the market. A popular area for visitors and the press, this feature has become a trendsetting spot for the nutrition industry.
Innovation Tours and Discovery Tours
6
The Sensory Box
International Conferences and Technical Seminars Fi Asia brings you priceless industry k n ow l e d g e a c ro s s a w i d e ra n g e of conferences and technical seminars from experts and leading exhibitors focusing on the future for food, food safety, food trends and consumer insights.
Start-up innovative F&B products competition In association with Thailand Institute of Scientific and Technological Research (TISTR) and Faculty of Agro-Industry, Kasetsart University are proud to give selected start-ups and smart SMEs the chance to share their ideas and pitch their latest innovative food and beverage products. Make your plans to attend now, there is simply no better place to discover new ingredients, compare suppliers, get ideas and network. If food ingredient is your business, Fi Asia 2019 is where that business gets done. Don’t wait register for free today at www.fiasia-thailand.com
EVENTS’ CALENDER India International Hospitality Expo (IHE 2019) 7-10 August 2019 India Exposition Centre, Greater Noida (Delhi, NCR) www.ihexpo.com Hong Kong International Tea Fair 15-17 August 2019 Hong Kong Convention and Exhibition Center, Hongkong www.hkteafair.com Annapoorna Anufood India 2019 29-31 August 2019 Bombay Exhibition Center, Mumbai www.worldoffoodindia.com Asiafruit Logistica 2019 4-6 September 2019 AsiaWorld-Expo, Hongkong www.asiafruitlogistica.com Fi Asia 2019 11-13 September 2019 BITEC, Bangkok, Thailand www.fiasia-thailand.com Food & Hotel India 2019 18-20 September 2019 Bombay Exhibition Centre, Goregaon, Mumbai www.foodandhotelindia.com SIAL India 19-21 September 2019 Pragati Maidan, New Delhi www.sialindia.com ANUGA 2019 5-9 October 2019 Cologne, Germany www.anuga.com Fi and Hi India 2019 21-23 October 2019 Bombay Exhibition Centre, Goregaon, Mumbai www.figlobal.com/india International Baking Industry Exposition (IBIE) 7-11 October 2019 Las Vegas convention centre, NEVADA www.ibie2019.com
June-July ’19
June-July ’19
7
BAKERY REVIEW
IHE FOOD 19 to usher in the future of Food and beverage food & Gastronomy to be an indispensable part of the show
I
ndia Exposition Mart is setting the stage for the country's premier food show. IHE Food 19, being organised in conjunction with the second edition of India International Hospitality Expo 2019 (IHE19) at India Expo Centre and Mart, Greater Noida from August 7-10' 2019. IHE Food 19 will be a show that aims to bring everyone - from stalwarts to the mavericks of India's food industry - on the same platform, embracing the latest trends and charting a way forward to the future of Indian gastronomy. The objective is to create an all-inclusive ecosystem for the f&b industry which is integrated with the hospitality industry to have them both drive the country's economic growth. The event is being held in partnership with AIFPA, HOTREMAI, ARCHII, EPCH, supported by NSIC, PPFI, HPMF, IFCA, ICF; under the patronage of Ministry of Agriculture & Farmers Welfare, MSME, Ministry of Food Processing Industries and Ministry of Commerce & industry. IHE Food 19 has also joined hands with Latin American Embassies in an effort to celebrate their culture and cuisine. On April 24, 2019, the team met with ambassadors from 10 South American countries, including Costa Rica, Ecuador, El Salvador, Uruguay, Paraguay, Chile, Panama, Peru, Colombia, and Argentina, with the proposal of dedicating a complete day for Latin American Food celebration at the show. Taking a cue from a glorious past edition, IHE 18 also acted as a visionary show that appealed to food connoisseurs. It was inaugurated by Smt. Harsimrat Kaur Badal, Union Minister for Food Processing Industries, Government of India and had as the guest of honour, Sh. Amit Burman (Vice Chairman, Dabur India Ltd. and Chairman,
8
Litebite Food Pvt Ltd). IHE Food 19 is ready to tap into the massive potential that the industry promises and bring to fore numerous opportunities for maximising the visitors & exhibitors growth: Michelin Star Chefs, The Asian Gourmet Safari, Culinary Theatres & Masterclasses, Food Awards, Trial By Fire, Start-up Mentorship & Pitch, B2B Meet-ups, Launchpads, Wine Tasting the Investment Decks. Along with this, the biggest hotel chains from the country will set up their famed restaurants where you can just walk in and dig into their delicacies. The Asian Gourmet Safari will showcase the rich culinary history and variety that Asia presents. This is going to be the ultimate spread of the best that the region has to offer, with chefs coming from across the region to celebrate their culinary heritage. From Vietnam to Myanmar, Thailand to Indonesia, this is going to be the ultimate showcasing of the best Asian food that the country has seen in one place, ever. Another stellar spectacle at IHE Food 19 would be the IHE Food Conclave on Food Processing & Safety. This will encompass panel discussions bringing food maestros on stage and charting a way for the future of Food Processing and Safety with a detailed discussion over an array of topics. IHE Food 19 will also be attended by the creme de la creme of the hotel & restaurant industry and serious players keen on leaving behind a mark. From top tier representatives from the Ministry of Food Processing, CEOs of major food conglomerates & MNCs, hotel purchase heads, executive chefs, restaurant owners and so many more, IHE Food 19 will host the best of the industry under one roof. Additionally, students & researchers from reputed institutes will also be present.
June-July ’19
June-July ’19
9
BAKERY REVIEW
Valrhona conducted a two-day workshop in NCR Valrhona International in association with Euro Foods Private Limited conducted a two-day workshop to provide hands-on experience on the new Valrhona products in the NCR region. The workshop was held at Indian School of Hospitality, attended by some of the most well-known bakers, pastry chefs and chocolatiers from Delhi NCR. Chef Noel, Pastry Chef Trainer at Valrhona for India Middle East and Africa showcased some of the most innovative Valrhona flavours from their inspiration range like Framboise, Amande and Fraise. Having spent almost three years at L’Ecole Paris-Versailles, Chef Glenn Noel joined Valrhona MEA team in Dubai. The recipes selected for this workshop were inspired from fruity and nutty flavours like almond, raspberry and strawberry. These interesting flavours in couverture chocolate in India are yet to be explored and thus this was a great learning opportunity for our chefs. Some of the entremets and desserts demonstrated by Chef Noel were I’Occitane Travel Cake, Raspberry Symphony, Strawberry Filo and Strawberry Inspiration and Pistachio Muffins. All recipes were a great amalgam of taste, technique and presentation. The demonstrations were followed by a tasting session where the participants got to taste these creations and to know how the balance of flavours and textures work on the palate. In the end, all the participating chefs were given a certification of attendance and a token of appreciation by the organisers. The French-based company, Valrhona has always been a pioneer in providing unique flavours and quality par excellence. Valrhona has been producing the world’s finest chocolate in the small village of TainL’Hermitage, France since 1922. From the beginning, company founder and Pastry Chef Albéric Guironnet was dedicated to the creation of unique, artisan quality chocolate with complex, balanced and consistent flavours. This mission of excellence continues as the gastronomic traditions of the renowned Rhone Valley find expression in every mouth-watering taste of Valrhona’s superb chocolate. For almost a century, Valrhona has created a range of unique and recognisable aromatic profiles by perfecting techniques for enhancing the flavour of rare cocoa beans, grown on land masterfully selected for its terroir. Today, leading Pastry Chefs and discerning gourmets rely on Valrhona’s expertise to experience the best that chocolate can be.
Kerry Group Opens New Production Facility Leading taste and nutrition company Kerry Group has announced the official opening of its new 20 million euro production facility in Tumkur, Karnataka. The new 40,585 square metre facility is located 120km from Bengaluru. This newly launched production facility is Kerry Group’s fourth significant investment in India and supports 150 new jobs in factory management and production, with further expansion and an additional 150 jobs planned when running at full capacity in the future. "Our Tumkur facility will enable Kerry to offer a broader range of technologies, and more comprehensive scientific research and innovation and application expertise across Kerry’s Taste & Beverage Systems, to our customers with unrivalled speed," said Scott Scharinger, Kerry’s VP and General Manager, South West Asia. The new site was officially opened in June by Irish Ambassador to India, Brian McElduff who reinforced Kerry’s commitment to the South West Asia region. “The investment serves as a welcome vote of confidence in India, and further supports growing business relations and bi-lateral trade between the two countries,” said McElduff.
10
June-July ’19
June-July ’19
11
BAKERY REVIEW
4th National Record in Chocolate Making Windsor Chocolatier, a renowned b ra n d fo r f i n es t h a n d m a d e Belgian chocolates has achieved another landmark. The brand has made the largest chocolate fall (as water fall) and received an acknowledgement from Limca Book of Records. Making records is nothing new to the name Windsor. Since its inception in 2013 this is the fourth national record made by Windsor chocolate in Limca Book of Records. New record created is a cascading wall of melted chocolate flowing from top of a wall 9’-4” high and 16’ 1” wide, made at the company’s Gurgaon premises on 28th June 2019.. The intense aroma of chocolate fills the whole room and the wavy effect of chocolate flowing down leaves behind a mesmerizing effect on the senses. The impression is to be seen to be believed. Windsor is a chocolate making company promoted by Rhea Gupta and her supporting father Munish Gupta. Gourmet Chocolate making is a skill mainly borrowed from Europe, good dedicated teachers not easily found in India. Therefore they have gone places together to learn from renowned chocolatiers all over the world and then practice back home. Their USP is customization of chocolates for gifting and weddings. They are open to private label manufacturing for those who themselves would never venture into chocolate making.
Fonterra Future Dairy Launches Dreamery
custom solutions for
bakery & confectionery Salva Industrial SA.
Sandeep Chanana-India & SAARC Sales Manager +91 98 10 29 85 78 sandeep.chanana@salvagroup.net www.salva.es 12
Fonterra Future Dairy, the joint venture between the New Zealandbased dairy nutrition company Fonterra and the Future Group, has unveiled dairy brand Dreamery in India. The company is targeting five per cent share in the country's dairy market in seven years. Fonterra announced the joint venture partnership with Future Consumer Ltd in 2018 to produce a range of consumer and food service dairy products that will help meet the growing demand for high-quality dairy nutrition in India. GlobalData’s 2018 Q4 consumer survey revealed that 35 per cent of Indian consumers often like to experiment with new dairy products while 70 per cent are willing to pay premium price for better quality dairy products. “Although the company is trying to crack the relatively high margin value-added milk-based products space and targeting the market share of five per cent in seven years, there are questions about how the company will hunt ground in a dairy beverage business as every region in the country has two to three wellentrenched and well-established market players ranging from Amul, Mother Dairy, Nestle and regional players such as Baba Ramdev’s Patanjali, Nandini Co-op Credit Society, Parag Milk, Vijaya in Andhra Pradesh and Kerala co-op’s Milma, among others,” Chopra said.
June-July ’19
Brought to you in India:
EURO FOODS PVT. LTD. Head Office Delhi: 546/547, 5th Floor, DLF Tower, Shivaji Marg, New Delhi - 110015, India Tel: + 91-11-45579574 / 45579576, Mobile: 91 9560944889/ 9999785486, Email: delhisales@eurofoods.co.in Branch office: 401-C, 4th Floor, Hyde Park, Saki Vihar Rd. Opp. ANSA Industrial Estate, Andheri (E), Mumbai- 400 072, INDIA, Tel: + 91-22-2857 5629 / + 91-22-2857 5677, Mobile: 7506003409 / 7838885219, Email: mumbaisales@eurofoods.co.in
June-July ’19
13
www.eurofoods.co.in, info@eurofoods.co.in
BAKERY REVIEW
Growing Trend of Waffles By Saurabh Rathore
T
he scrumptious warm deliciousness of waffles was first introduced to the world as early as 14th century through an anonymous manuscript called Le Menagier de Paris. The beauty of waffles comes from the perfect combination of flour, milk and eggs to bring together a warm crunchy and filling dish. Internationally, waff l es a re ext re m e l y p o p u l a r as a mainstream breakfast option, with every family having a unique recipe for their idea of perfection. However, in India, the dish wasn’t as popular until the last few years. Today the industry has blossomed to constitute almost 6-8% of the overall Indian dessert industry.
Any-Time-of-Day Dish Internationally, waffles play an extremely important part of all-day breakfast menus in various cafes. From classic combinations like maple syrup and whipped cream to unique ones like charcoal ice-cream and black waffles, waffles have great prominence, in the international markets. They are a popular daily breakfast option, much like the Upma or Idli in India. However, the introduction of waffles to the Indian market brought forth a new perception towards the popular morning meal. Indians generally prefer savoury dishes in the morning and therefore, waffles couldn’t make a mark as strong as its international counterparts in this country. Instead, they were viewed as high-end gourmet dessert options which were earlier available only in 5-star restaurants or cafes. With globalisation of food preferences of Indian audiences, especially among the millennial generation, waffles have now become the replacement to gulab jamuns and rasgullas for the millennial generation and a form of urban street dessert. Waffles, therefore, owe their growth and popularity to the versatility of the dish from being a breakfast option to dessert, and even a street snack.
14
Fit-For-All Dish Despite the recent trend in healthy and organic diets, waffles have flourished in every market across the world owing to their indulgence factor. Not only are they a favoured dish for foodies but also for health-conscious people due to options like multi-grain waffles being available at various places. In India, the millennial generation are the driving force behind waffle sales as they are more experimental with their food choices. With their exposure to the western culture, the popularity of waffles has grown among this generation. The rise of waffles among this generation has unlocked the potential of the waffle industry in India, leading to national and international brands now having presence across the country. With pocket-friendly options and unique Indianised combination options, even the older generation of consumers is now consuming them as a preferred dessert. Finally, an important contributor to the growth of the waffle trend is the Instagram-worthiness of the dish. Instagram is an integral marketing tool for product awareness and customer engagement. People today love taking pictures of their food and sharing it on their online profiles which has given motivation to waffle brands to make their offerings more aesthetically pleasing. Trends like charcoal waffles, red velvet waffles, and such are the result of this trend making waffles an even more widely accepted dish. Thus, with the combined effects of the versatility of the dessert, its aesthetic appeal and its capacity to be Indianised has led to the trend of waffles to be one of the prominent trends in today’s F&B industry. The author is Founder and CEO, London Bubble Co.
June-July ’19
June-July ’19
15
BAKERY REVIEW
REPORT
Academy of Pastry Arts won India Pastry Cup 2019 The National Pastry Team Selection from India for Asia Pastry Cup 2020 was held on June 15, 2019, at the Academy of Pastry Arts, Mumbai. It’s was a team competition where team of 2 chefs from same organisation represented as a team. The Team from the Academy of Pastry Arts is the new National Pastry Champion and will now represent India at the Asia Pastry Cup in Singapore in March 2020. The last two editions in 2015 and 2017 were also won by the team from the Academy. Th e co m p et i t i o n was wo n by t h e team of Chef Shailesh Bhutada & Chef Dean Rodrigues from the academy. The participants made one sculpture made of Isomalt sugar, one of edible chocolate, one chocolate cake and one plated dessert. All made live in front of the judges in flat 10 hours. The one-day competition was held under
the supervision of Asia Pastry Cup 2020 Pre selection Committee and the winning team will now represent India at the APC in Singapore. The judging team comprised of Chef Jean-François Arnaud - M.O.F., Asia President of the jury APC, Chef Avijit Ghosh, Corporate Pastry Chef at Hotel Leela Ventures and Chef Kainaz Messman, the co-owner & Head Chef at Theobrama.
Asia Pastry Cup is the largest “live” pastry competition in Asia, which will be held during the International Food and Hospitality Tradeshow Food&HotelAsia (FHA) in 2020 at Singapore. It is the most spectacular and highly accredited competition in its category. Its objective is to promote pastry excellence and professionalism. It is also a process for official pre-selection platform for the World Pastry Cup 2019 in Lyon, France. Last year Malaysia won The Asian Pastry Cup 2018. Since its inception in 2006, the APC has grown steadily in stature and prestige to become a major platform for talented pastry professionals in Asia. Acclaimed by industry professionals, APC gives pastry chefs the opportunity to demonstrate their pastry skills, talent and creativity to a panel of experienced judges and enthusiastic audience.
‘Gobble Me Good’ brings Indonesian Coffee brand
G
obble Me Good, the dynamic Food & Beverage Franchise Management Company, has opened doors to the Indian market for renowned Indonesian coffee chain, Wake Cup Coffee & Eatery with the launch of their first ever outlet in India. Located at High Street Phoenix, Lower Parel, Mumbai, this outlet marks Wake Cup’s first foray into the international market, following its success in Indonesia with 13 branches across the country. Understanding the changing face of the modern consumer and their lifestyle choices, the café has paid special attention to curating vegetarian and vegan options for their carefully selected pocket-friendly menu. The spotlight rests on an exclusive array of edible gold-dusted and silver-dusted coffees called the Gold Digger & the Silver Spoon, in the eclectic line-up of authentic Indonesian coffees and other beverages. Coffee lovers will be spoilt with choice with exquisite Flavour Lattes, Mochaccino and signature iced coffee like Ice Pandan Coffee, Ice Cendol Coffee and Ice Robusta Coffee. It also features a unique menu of noncoffee lattes like Blackforest Latte, Taro Latte
16
and Matcha Latte. The offerings also include a delectable selection of side dishes with an Indian touch, such as Veg Makhani sandwiches and Soya Kebabs. What makes the Wake Cup outlet unique is its elegant and modern interiors adorned with microgreens grown through hydroponics. These can be used to enhance the flavours of the food, to suit to individual customer preferences. After attaining success with 50 stores of London Bubble Co, the eclectic bubble waffle franchise brand, GMG is now venturing into the café space with Wake Cup Coffee & Eatery. This is in line with the brand’s commitment to bring unique flavours from across the globe to the Indian audience. The launch of this unique brand in India is yet another step towards GMG’s vision. Speaking on the launch, Saurabh Rathore, Founder, Gobble Me Good said, “Gobble Me Good aims to bring international flavours to the Indian palette with a unique twist. Our first venture, London Bubble Co has witnessed phenomenal growth in the country and we hope to see a similar trajectory with Wake Cup. With the richness of Indonesian
Coffee and an array of delectable and unique food menu, Wake Cup is sure to be a go-to spot for coffee lovers looking for an authentic and relaxed experience.” Gobble Me Good (GMG), a self-funded enterprise, is a dynamic Food & Beverages Franchise Management Company that began its journey in 2017. Founded by Saurabh Rathore, Gobble Me Good aims to introduce unique culinary experiences from across the world to the discerning Indian audience with a sweet tooth. Following the success of London Bubble Co, Gobble Me Good has now introduced Wake Cup Coffee & Eatery, India’s first Indonesian Coffee brand. With a remarkable portfolio of restaurant concepts featuring a host of winning products already in place, GMG is currently in the works to bring three more unique home-grown brands that aim to offer unique QSR experiences at value-driven pricing.
June-July ’19
June-July ’19
17
C O V E R
BAKERY REVIEW
S T O R Y
Artisan Bakery Modern bread due to usage of bleached flour and addition of dough conditioners, emulsifiers and mold inhibitors is being distanced by the consumers who are health conscious. Their preference is now shifting to healthier and wholesome ingredients. The result is the increasing popularity of artisan bread. Loosely artisan bread could be designed as one which is produced by using traditional methods and ingredients. Ashok Malkani takes a look at the increasing popularity and the future of this increasingly popular delicacy
M
ention the word “artisan” and people at once conjure up images of a person who endeavours to create decorative interest in the surroundings. The word literally means “one who produces something in limited quantities, often using traditional methods. It can also be applied to the food we eat. In modern world artisan baking is a delicious alternative to the regular run-of-
18
the-mill foods made on assembly lines. One often hears the word ‘artisan baker’ bandied about quite often these days. The Oxford English Dictionary defines an artisan as: “a skilled worker who makes things by hand”. This would mean that any baker with skill and experience could justifiably call himself or herself an artisan, and the bakery baking these products would be an artisan bakery. What exactly is an artisanal baker,
does he have to be specifically qualified and does the term ‘artisanal’ describe the baker or the product and process? These are questions that have been niggling the minds of the layman. Rajat Sachdev, Pastry Chef, Sofitel Mumbai BKC describes artisanal baker as “a craftsperson who is trained to bake a hand-crafted loaf of bread. Artisan is used to describe products that are produced by
June-July ’19
BAKERY REVIEW
non-industrial methods. These products are handcrafted and are made with natural ingredients. Basically, artisan is used to describe the process of bread making.” Rayomund Pardiwalla, Executive Chef, Gokulam Grand Hotel and Spa, Bangalore, claims, “An artisan baker is a craftsperson who is trained to the highest ability to mix; ferment, shape and bake a hand crafted loaf of bread .They incorporate the science behind the chemical reactions of the ingredients and use them to create the most optimal environment for bread to develop. It is said that this trend is driven partly by families being keen to get back into the kitchen and cook for themselves. According to my opinion, it is based on the skill that you possess and the quality of product you produce.” D a n i e l Ko s h y, Exe c u t i ve C h ef, J W Marriott Hotel Bengaluru, believes that Artisan basically defines the baker who has the required skills to produce an artistic or artisanal product and the product would then be called an artisanal product. He adds, “They have to be qualified both in skill sets and job knowledge. For example, in France, to make rye breads with more than 70% rye flour, you require a license. This is because the French government feels that a Chef with that license alone could produce a product which does justice to the product.” Feroz Patel, Head chef, Fairfield by Marriott Pune Kharadi, avers,”Artisan bread is best described by thinking about the person who makes the bread. An artisan baker is a craftsperson who is trained to the highest ability to mix, ferment, shape and bake a hand crafted loaf of bread.” Waqar Ahmed, Pastry Chef, Hilton Bangalore Embassy GolfLinks, stresses that Artisanal baker is an individual who mixes both science and craft to bake bread “that is handcrafted, without machines and implements i.e. made in small batches. The bakers have to be specifically trained to knead, ferment, shape and bake a hand crafted loaf of bread. The term ‘artisan’ defines the baker, the product and the process as there is no involvement of machines.” N a m a l Ka l u b o w i l a , Pa s t r y C h e f, Mövenpick Hotel Colombo, Sri Lanka, iterates, “Artisanal bakery is all about one’s personal skills and inclination to bake an out of the box specialty. It has hardly anything to do with the qualification of a baker, but more with the patience and passion towards
June-July ’19
C O V E R
S T O R Y
bread. Artisan means craftsperson and hence defines the baker as he decides the outcome of the raw ingredients. There is no specific qualification required to become an artisanal baker, however one must be trained and must be well versed in the understanding of all ingredients and baking techniques.”
Artisan Bread
the idea of fresh baking while the rest of the world demands quick produce. If a baker can present a distinct, handcrafted baked item, this skill alone can become a unique selling point for her/ him, and create a market for them. An artisanal baker’s produce is authentic, and the taste definitely stands out. The time required for artisanal baking is high owing to the manual technique, devoid of machineries. The aroma, golden texture and crisp crust of artisan bread are significant factors that differentiate it from normal baking. A plain machine made bread generally includes preservatives, which increase its shelf life. Artisan baked goods have a lower shelf life since they are chemical and preservatives free.” Yash Mathur, Executive Sous Chef, Sheraton Grand Bangalore Hotel at Brigade Gateway, states, “An artisan baker is a craftsperson who understands the ingredients, chemical reactions and all other conditions required for making
The first question that a layman would want to know is what is artisanal bread? How is it different from the regular bread? Are the materials used in it different? These questions are bound to leave you flabbergasted. Research shows that artisanal bread is different from the traditional one in several ways. Rajat reveals, “Artisan bread is short shelf life bread made by an artisan baker who is specialised in bread-making. An artisan baker is highly skilled in this field. As the saying goes, “It’s not a science but an art as well,” hence one can understand the skill an artisan baker will require in terms of measuring the ingredients to perfection, carving the loaf into their various forms and finally preparing the high quality baked products using the traditional methods of baking. Artisanal Baking is organic and requires skill while normal baking generally involves chemical processes and is mass produced. Originally, artisan breads only included flour, water, salt and yeast. Though flavoured artisan breads may list other ingredients.” Namal disclosed, “Artisan bread is all about skill and craft utilising simple, fresh and healthy ingredients with fine, traditional techniques. An artisanal baker’s produce is authentic, and the taste definitely stands out. The time required for artisanal baking is high owing to the manual technique, devoid
19
C O V E R
BAKERY REVIEW
S T O R Y
Daniel Koshy
Feroz Patel
of machineries. The aroma, golden texture and crisp crust of artisan bread are significant factors that differentiate it from normal baking. A plain machine made bread generally includes preservatives, which increase its shelf life. Artisan baked goods have a lower shelf life since they are chemical and preservatives free.” Yash avers,” Artisan bread is any bread that is hand crafted. It is made with the four basic ingredients of baking: yeast, flour, water and salt. The artisanal baking process is old school. It’s a slower process with longer fermentation time. This allows the natural development of flavour in the dough, and hence you get tastier breads. Slow rising allows enzymes in the dough time to break down complex carbohydrates, in addition to creating lactic acid. Both result in bread that is easier to digest. The long fermentation process also produces acetic acid, which not only adds to the flavour but also acts as a natural preservative. Hence artificial preservatives are not required to preserve the bread. The ingredients used in artisanal bread are water, salt, sugar, yeast, butter and flour. Other additional flavouring agents such as jalapeno, chives, hazelnuts and pepper are also used.” Waqar states, “Artisan refers to a skilled job where the workers mostly use their hands to craft a product. It’s made in small batches with carefully sourced ingredients. The art of baking bread is a precise science. Artisan breads are handcrafted and baked using traditional methods where patience and skill yield a unique product. The skills and knowledge of the baker is of utmost importance here. The colour, texture and flavour can be tailor-made as per
consumer’s preference. The science behind Artisan baking uses traditional method of making dough and is handcrafted when compared to normal baking. The usage of machines is completely avoided when it comes to artisan bread making, but when it comes to the regular breads, as it is mostly for commercial use, it uses machines to quicken the process and hence it has a specified shape and taste to it. Also, the ingredients in both are different apart from the basic ingredients, e.g. artisan breads use lot of herbs like sage, thyme, basil etc; fruit and vegetable puree – beetroot, orange, carrot etc. Artisan baking uses very basic ingredients without any additives and preservatives, which most of the commercial breads use. Hence, there is a difference in price in both the products also, apart from the taste and texture.” Daniel disclosed, “In artisanal bread there are many layers of flavour hidden within the four ingredients of flour, water, salt and yeast that are the sole components of true French bread. Chefs have taken on the challenge of evoking from the wheat its fullest potential. Using bakers tricks that are both ancient and modern, layers of flavour emerge from it. “ Rayomund reveals, “Artisan bread is all about the skill involved in making the bread. It is in the quality of ingredients used and mainly the starter which is used in the bread. The difference in baking, as compared to the normal baking, is in the skill one has.”
Popularity of Artisan Bread About a decade back artisan bread baking took the culinary world by a storm. This was due to
Rayomund Pardiwalla
Rajat Sachdev
20
June-July ’19
June-July ’19
21
C O V E R
Yash Mathur
Namal Kalubowila
Waqar Ahmed
22
BAKERY REVIEW
S T O R Y
a book, “Artisan Bread in 5 Minutes a Day”, which claimed that for this bread the basic master dough or master boule, barely took 5 minutes to make. It was a no-knead dough, which, after being set aside for 2-5 hours was ready for the oven. It also contended that the dough could be kept for 2 weeks in the fridge without any ill-effects. Over the years there has been a growth in artisan baking. Bakers, across the globe, are taking a product and process with a 30,000 year history and plugging it into digital age resulting in interesting results for the baking community. So how has been the growth of artisanal bread in India ? Yash, states, “Artisan breads have started becoming popular in all metro cities of late. This is due to the health conscious ideology of people. Stand-alone bakeries have started producing a wide range of artisanal products with traditional baking methods. Working professionals have taken up baking as a hobby and also baking your own breads is healthier, hence due to the healthconscious mind set of people the popularity of artisan breads have significantly increased. As far as artisan bakeries are concerned, the growth in India is rapid when compared to globally as it’s a new and emerging trend in India. Most of Europe has artisanal bakeries from a very long time. There are several types of artisanal breads like Country loaf, baguette, sourdough, ciabatta, Mediterranean bread, walnutcob, rye bread, walnut & raisin bread, pain brioche, bagel, baguette, batard, boule brioche, challah, focaccia, fougasse, grissini, kuchen, pain au levain, pain de campagne, pain meteil, etc. The artisanal breads available in our bakery in Sheraton Grand Bangalore Hotel at Brigade Gateway are: Focaccia, Rye bread, Soft-roll, Hard-roll, French loaf, Baguette, Multigrain bread.” Namal, however, feels that artisan bread is still a niche market in South Asian countries like India
and Sri Lanka. “But,” he adds, “the number of avid travellers is increasing, leading to a growing interest in artisanal bread and innovative bakery items. This new bread culture is being received very well by the explorative Indian and has gained immense popularity over the past couple of years owing to the curiosity of tasting something unique and authentic at the same time. There is a variety of artisanal breads available in the market. At Mövenpick Hotel Colombo, Sri Lanka, we have three types in our bakery, each with a unique flavour. In Sri Lanka, we have traditional items ranging from the famous “Fish Bun” to “Kimbula (translates to Crocodile) buns, as well as healthy options like Kurakkan bread. These items have been quite popular since many years.” Rajat says, “Lately, artisanal and handcrafted breads have become extremely popular in India. Due to global exposure and desire of finer things, Indians have started consuming artisanal and handcrafted products. Artisanal bread buyers have been increasing as it is easily available in farmers’ markets and niche bakeries. There are many types of different breads available in the market today. With customers’ expectations increasing for new products, there are countless new types of artisanal breads in the market. At Sofitel Mumbai BKC we serve artisanal breads such as Six grain bread, Multivitamin bread, Dried Flavoured Ciabatta, Spelt Bread, Sour Dough Fruit Bread and many more.” Waqar disclosed, “Currently there are a lot of bakeries who are popularising and selling artisan breads. However, in India only recently has there been a resurgence of artisan breads to avoid commercial mass produced goods and instead enjoy handcrafted loaves. The market for artisan bakery in India has been growing steadily. There are various ways of looking at the growth; the basic would be an increase in demand due to consumption, increase
June-July ’19
June-July ’19
23
C O V E R
S T O R Y
in the number of bakeries producing artisanal breads and the continuous development in the same, increase in number of artisan baking institutes and more. But the basic reason for the increase in market for growth of artisanal bread is the positive shift in consumption pattern of the consumers has influenced the growth of artisan bakery market.” Daniel iterates, “in India artisanal bread making has caught on in the last few years. We still are predominantly a rice eating country and we hardly eat bread as our staple diet. Yet with the mushrooming of pastry shops and people travelling all over the world due to work, it is becoming more and more popular by the day, as they get exposed to the magic of bread . Demand for artisanal bread is slowly increasing. People don’t mind paying the extra bucks to get a great product. Artisanal breads could be under various categories, like laminated dough’s, breakfast rolls, rye breads, healthy breads, etc.” Rayomund asserts that the popularity of Artisan bread is increasing in the metros, due to the number of cafes popping up every now and then. “There are a lot of dishes in which breads are used now a days. The crowd is lot more passionate about their food and understands the intricacies involved in different items. Feroz declares, that artisan bread is very popular in India. Some of them preferred by the Indians, due to their taste are: Ciabatta, Begal, Focaccia, which are used for making sandwiches. In our bakery, at Fairfield by Marriott Pune Kharadi , Ciabatta, Begal, FocacciaChallah, and Briocheon are available (by prior order).”
Future of Artisanal Bakeries New concepts are being introduced providing artisanal bakers with opportunity to introduce new products which are healthier and acceptable to consumers. To create protein-enriched artisan breads, manufacturers have focused on adding whey, soy or pulse proteins. Since artisanal bread has been finding loyal market across metros in India it is believed that the future prospects for artisanal bakeries is bright Yash asserts, “The future is very bright as this art is growing and new developments are coming up. Especially in India there is a lot of scope for entrepreneurs in this field as it’s just emerging and not yet established. In fact a lot of new artisanal bakers are opening bakeries in most of the metropolitan cities in India. However, a new entrant must mull over issues like testing and perfecting recipes. There must also be consistency of products at all times. Getting consistency in artisanal goods takes years of practice and it’s a very important aspect for repeat guests. The entire process of artisanal baking is very time consuming as most of the fermentation is allowed to happen naturally, hence this must be predicted and planned and the stock of products must be maintained.” Rajat declares, “Westernisation has changed the Indian food culture dramatically. Increasing influence from the west is making artisanal products extremely favourable in India. Artisan Bakeries have penetrated metro cities and
24
BAKERY REVIEW
Recipes White Sourdough bread (Makes 2 loaves) Ingredients • strong white flour....................................... 800g • salt........................................................................ 10g • water ................................................................. 460ml • sourdough starter....................................... 320g Method 1. Add the flour to a clean mixing bowl. Mix the salt through the flour. Add the water and sourdough starter to the flour. Combine all the ingredients together to form rough dough. 2. Turn the dough out on to a clean surface and knead for approximately 10 minutes or until the windowpane effect has been achieved. The dough should be smooth, soft and elastic. 3. When kneading, do not worry if the dough is slightly wet or sticky. Resist the temptation to add any extra flour. 4. Return the dough to the mixing bowl, cover with cling film and allow the dough to prove for 4 hours at room temperature. 5. After 4 hours turn the dough onto a clean work surface and knock the dough back. Knocking back the dough simple involves knocking the air from the dough which helps to equalise the temperature within the dough. 6. Form the dough into a tight round ball. To prove & bake using a proving basket: 1. Prepare a proving basket by lightly dusting with flour. Place the dough, seamed side facing up, into the proving basket. Loosely cover the proving basket with a clean tea towel and leave to prove for another 3 – 3½ hours. 2. Alternatively, to prove overnight for baking first thing in the morning, place into a fridge and leave overnight. 3. Using a fridge reduces the temperature of the dough allowing it to prove slower and longer which allows for a greater development of flavour within the dough but also increasing its digestibility. As dough ferments or proves the gluten within the dough breaks down. The longer dough is allowed to prove the more flavour it will contain and the easier it is for your body to digest. 4. To bake, preheat your oven to 230°C / 210°C fan assisted (445°F / Gas 8). Place a shallow baking tray into the bottom of the oven to preheat with the oven. 5. Carefully turn your dough out from the proving basket onto a baking tray dusted with flour (the domed side with the indentations from the proving basket should now be facing up and the seamed side on the baking tray). 6. Using a sharp knife cut the surface of the dough; this is what is known as the baker’s signature. The dough can be cut up to ½ cm deep. (This isn’t just for aesthetics, scoring the bread also helps control where and how it rises while baking) 7. Boil a kettle of water then pour the boiled water into the dish that was preheated in the bottom of the oven, this will create steam in the oven while baking. 8. Place the baking tray with the sourdough into the oven and bake for 30 to 35 minutes or until a good crust has formed and the loaf sounds hollow when tapped on the base. Daniel Koshy, Executive Chef, JW Marriott Hotel Bengaluru
June-July ’19
June-July ’19
25
C O V E R
S T O R Y
are making a niche for itself. In no time, artisan breads will be preferred over normal breads worldwide. I think new entrepreneurs should invest in artisan bakeries as Indians are now looking for quality products and are extremely cautious of their consumption patterns. Healthy variants are also being looked out for. A new entrepreneur needs to master his bread making craft before starting an artisan bakery. He or she should also identify its customers; assess the location & size of the business; list its product offerings; evaluate its pricing policy and chalk out its promotion plans. Namal states, “I think the future market for artisan bread making is interesting. People are relying more on traditional techniques and their focus leans towards healthy living. At Mövenpick Hotel Colombo, we use the finest local ingredients with traditional techniques which require a significant amount of effort and time. A new entrant must, however, first analyse the market and you need a sound understanding on artisan breads and baking. It’s not something you can fathom overnight, so with some quality research, time and hard work, one can definitely master this age-old technique of baking!” Waqar adds, “There is an increasing growth of Artisan bakery products in India. Yes, there is a scope for entrepreneurs in this field and there are a lot of home bakers that provide Artisan bread products in metro cities. For a new entrepreneur it is necessary to analyse the market. He should have trained staff and equipment, a good bakery location and freshly baked products.” Daniel is, however, cautious. He states, “The future depends how the entrepreneur sees the market developing. If the demand increases more and more, people will venture into this field to tap the market. The points a new entrepreneur should consider are as follows: Investment Place Trained manpower Good ingredient source Target market Rayomund declares, “The challenge to future growth for artisan bread depends on the ability of bakers to produce whole grain and” healthy” bread. More and more consumers, driven by their desire for fresh food and their willingness to pay for quality, are looking to retailers for their artisan bread. That means there are plenty of opportunities out there for entrepreneurs to build businesses around baking. Before any startup can hit the ground running, it should: Generate funding Get equipments Source quality products in feasible rates Find the right Location Feroz is more positive. He asserts, “Looking at the popularity of this type of bread, the future is definitely bright and there is scope for new entrepreneurs. The initial investment required to get started as a home baker is minimal, and if you happen to gain one satisfied customer, he or she leads to many more. But one should always stick to recipe for authentic artisanal breads.”
26
BAKERY REVIEW
Soft Roll Ingredients: • Flour..................................................................... 1Kg • Yeast.................................................................... 30g • Sugar................................................................... 50g • Salt....................................................................... 20g • Water................................................................... 350ml • Butter.................................................................. 100g • Eggs..................................................................... 3 Procedure: Mix Luke warm water and the yeast, allow the yeast to develop. Mix the egg with sugar and salt. Now blend the flour with both the mixtures. Rest it till the dough ferments and then mix butter. Then divide the dough into desired shapes and allow second fermentation. Then apply egg wash and bake at 220 degrees Celsius. Focaccia Ingredients: • Flour...................................................................... 1kg • Yeast..................................................................... 30g • Sugar.................................................................... 50g • Salt........................................................................ 20g • Gluten.................................................................. 10g • Water.................................................................... 350 ml • Oregano.............................................................. 5g • Olives.................................................................... 2 piece • Olive Oil.............................................................. 1/2 Cup • Garlic • Rosemary Procedure: Mix Luke warm water and the yeast, allow the yeast to develop. Mix the flour with rosemary, olives, oregano and olive oil. Mix both the mixtures, allow the dough to raise double its size and bake at 220 degrees Celsius for 20 minutes. Yash Mathur, Executive Sous Chef, Sheraton Grand Bangalore Hotel at Brigade Gateway Spinach Multi Grain Country Bread Ingredients: Multigrain Flour Mix ........................................ 900 gms Refined Flour........................................................ 2100 gms Yeast.......................................................................... 30 gms Gluten........................................................................ 20 gms Water......................................................................... 900 ml Spinach Blanch................................................... 1000 gms Salt.............................................................................. 30 gms Grainex Seeds...................................................... 250 gms Method: Straight dough method. Add blanch spinach Scale the dough in 450 gms each and place at the flour surface table covered with plastic. Let the dough rest for 20 mins. Knock back the dough and coat with grainex seeds. Bake at 230 degree Celsius for 15 mins. Reduce the temperature at 200 degree Celsius for 15 mins to make it crispy. Rajat Sachdev, Pastry Chef, Sofitel Mumbai BKC
June-July ’19
Toasting & Steaming Solutions Toasting
Antunes is a recognized leader for toasting because of our rapid toast technology that revolutionized the foodservice industry. By producing a perfectly golden bun in as little as 10 seconds, our products obsoleted batch toasters and allowed operations to build and serve sandwiches on freshly toasted breads without causing any delay. Today, Antunes has more than 100,000 units in operation throughout the world. For buns, bread, or muffins, Antunes toasters are trusted because of their reliability and quality.
Steaming
Antunes has helped foodservice operations of all sizes expand and improve upon their menus with the power of steam. With just plain tap water, our steamers cook food consistently and thoroughly while maintaining the original colors, flavors, and nutrition. More importantly for operations, our steamers cook food quickly and easily, eliminating the need for time-consuming methods that require constant attention. For everything from a full, portion-controlled meal to a hot finish to a fresh sandwich, Antunes steamers deliver with precision and accuracy.
Miracle Steamer The streamer for expanding menus. Enjoy a new level of flexibility with the Miracle Steamer from Antunes. This versatile top-down steamer can be used for finishing, melting cheese, reheating, and steaming a variety of different menu items
Muffin Steamer and Egg station Make your morning delicious. Customers crave more than just coffee each morning. They want a breakfast that can power them through the day. The Egg Station and Muffin Toaster by Antunes makes it easy to serve a fresh, made-to-order breakfast sandwich in just minutes. Moist egg, grilled ham, and melted cheese on a toasted English muffin—it's the perfect way for your customers to start their day.
The toaster that makes burger better. There's no easier way to improve the quality of a burger than by serving it on a toasted bun. The Vertical Contact Toaster by Antunes is used in the largest and most successful foodservice operations around the world, giving buns a consistent, golden-brown finish that helps burgers taste better, look better, and feel hotter when in the hands of the customers.
Hot Dog Corral The grill for fresh & juicy hot dogs. The Hot Dog Corral does not just cook hot dogs. It packs in the flavor by basting the hot dogs in their own juices as they move along the grill surface. This keeps them juicy, fresh, and ready to serve to customers for up to six hours.
Vertical Contact Toaster
Authorised Distributors in India.
D K G Sales Pvt. Ltd.
Head Office 72/5, 2nd Floor, Street No. 3, East Moti Bagh, Sarai Rohilla, Kishan Ganj, Delhi -110007, INDIA Phone : 23696742, Mobile : +91-9999826782, 9810007063
E - m a’19 il: sales@dkgspl.in, director@dkgspl.in June-July
¤
Branch Office Plot No.132, Udyog Kendra, Extn.II, Greater Noida, Gautam Budh Nagar, Uttar Pradesh-201306
W e b s i t e : w w w . d k g s p l . c o m27
B U S I N E S S
BAKERY REVIEW
Health is Wealth Motto for Bakery Industry
Health consciousness among the consumers is moving them away from highly processed products containing artificial ingredients and flavours. In response to the consumer demand and over-arching wellness trends, bakery industry in India has increased the availability of baked goods like high fibre breads, low fat breads. Bakeries are now paying more attention towards baking gluten-free products, using natural sweeteners. Many bread, pastry and other bakery items like muffins et al have been introduced with added benefits of health friendliness. Any new entrepreneur has, today, to take into consideration the prevailing trend of healthy products and ensure that his outlet is able to deliver items that would appeal to the health conscious consumer. Ashok Malkani tries to find out how bakeries have responded to the increasing demand for healthy bakery products.
28
June-July ’19
BAKERY REVIEW
B
akery products have gained popularity g l o b a l l y d u e to t h e i r p l e as a nt tas te a n d h e a l t h b e n ef i ts . Th e consumption level has increased over the years and the market for bakery products, according to ResearchAndMarkets.com, is projected to exceed $ 12 billion by 2024, expanding at a CAGR of 9.3% during 2019-2024. With health consciousness increasing, bakery products which were, till a few years ago, said to be not health beneficial due to usage of fat and other unhealthy inputs has undergone a sea change. The bakers have concentrated on offering healthy products. Reduction of fats and calories has been in focus. So how have they managed to achieve these objectives? A j ay A n a n d , D i re cto r of C u l i n a ry, Pullman and Novotel New Delhi Aerocity, states, “Fat and calories can be reduced by using sugar-free products, low-fat desserts, fruit bases in products, organic and natural products, low-fat butter and almond milk while making baked good.” Rajat Sachdev, Pastry Chef, Sofitel Mumbai BKC, disclosed, “It is a challenge
B U S I N E S S
to reduce calories from baked goods, as most of them have a sweet edge. However, the best way to reduce the proportion of calories from baked goods is to use natural substitutes such as jaggery, honey, coconut sugar and more. Additionally, one could molecularly analyse the carbohydrate and fat levels, to bring down the calorie count.” Manjul Myne, Pastry Chef, JW Marriott Chandigarh, declares, “There are various simple ways in which fat and calories can be reduced in baked goods. Some of them are: • Using less sugar or by substituting it with ingredients like Jaggery, Palm Sugar, etc. • Substituting whole-wheat flour for half or all white flour • Using fat free sour cream instead of butter. By replacing half of the butter with sour cream, about 50% of calories can be reduced • Using natural form of ingredients instead of the processed form. While making chocolate based baked goods, one can substitute chocolate with cocoa powder with canola oil
• Using superfood ingredients like Avocado, Apple sauce, Greek yoghurt, Flax seeds, Banana, Quinoa, etc.” Alok Singh- Chef De Partie, Crowne Plaza Pune City Centre says, “Fats and calories can be reduced in bakery products by using natural sweeteners or flavors like fruits, juices. One should also use natural pulps instead of canned products.” K S Mahesh, Senior Executive Chef, Radisson Blu Resort Goa Cavelossim Beach, however, is of the opinion that s o m e of t h e p ro d u cts l i ke a c l ass i c croissant or a doughnut would not taste
TWO TYPES : 1 ) Meters exact quantity of water + 1% accurate & indicated water temperature 2 ) Meters & also mixes to give out exact temperature of water +1 C accurate
Apple - Bringing Technology ahead of Time.......
June-July ’19
29
B U S I N E S S
Rajat Sachdev
Waqar Ahmed
Ashutosh Gairola
Ajay Anand
K S Mahesh
30
BAKERY REVIEW
the same without butter. “But,” he adds, “for people who require baked goods with low fat we can replace with products such as low fat milk, low fat butter and sugar free products. There are a wide range of products readily available on shelves of stores, thanks to the influence of western culinary ideology in today’s world.” Mahesh Padala, Executive Chef, The Westin Hyderabad Mindspace, disclosed, “Today, guests, due to increasing problems of chronic diseases and obesity, are concerned about consumption of fats and calories. Chefs thus need to brainstorm and develop new menus. Healthier changes are being brought in by chefs such as: • Using whole wheat flour • Using fat free mascarpone, light creamy Philadelphia • Serving small portions • Making in-house purees to help reduce calories, like apricot, prunes • Making chia seed options available for vegan meals • Using no calorie sweeteners • Incorporating coconut cream as a substitute to whipped cream” Rahul Shetty, Junior Sous Chef, Bengaluru Marriott Whitefield believes that one can replace the fat with the vegetable fat like margarine or by using soya products. “As far as sugar is concerned,” he adds, “it can be replaced with sugar-free sugar or natural sugars like jiggery & honey, but the taste and the flavour of the product will vary.” Ashutosh Gairola, Bakery Head Chef, Renaissance Bengaluru Race Course Hotel, states, “Reducing calories in baked foods is a lot like balancing an equation. An ingredient must be subtracted from the formulations - usually a carbohydrate or fat to bring down the count. Those ingredients are not just empty calories; they serve a purpose in the formulation. Something must be added to mimic that functionality without ramping up the calorific content. There are two main strategies: replacing carbohydrates or replacing fats.” Vikas Vibhuti, Cluster Executive Pastry Chef, JW Marriott Pune, cautions, “Always remember, butter or fat plays a vital role in improving the palate and overall feel of a product as does sugar, for the level of sweetness. So, altering the recipe or ingredients will surely have some adverse effect on the taste and texture aspect, however the health quotient will definitely increase. A few tips to reduce the overall fat or calories in baked goods can be as follows: • Use of coconut oil instead of refined oil • Replace oil with yogurt - a minimum of 50% for recipes of cupcakes or brownies • Use soy milk, skimmed milk or low-fat milk instead of full fat milk • Replace whole eggs with equal amounts of
egg white • Use honey wherever possible • Reducing the quantity of fat or sugar by 25%” P ra d e e p Rawat , S o u s C h ef, J W M a r r i ott Mussoorie Walnut Grove Resort & Spa, declares, “Fat and calories can be reduced by using low fat ingredients such as low fat butter and yoghurt, multigrain flour instead of normal flour. Using fresh and organic ingredients we can also reduce the calories of the product. “ Virender Rathore, Pastry Sous Chef, Sheraton Hyderabad Hotel Gachibowli, reveals, “Using organic ingredients helps reduce fat levels and calories in baked goods. Coconut oil, sunflower oil, dairy-free cream, sugar-free and low fat ingredients can be used while baking to maintain lower fat levels.” Niklesh Sharma, Founder, Academy of Pastry Arts, is of the opinion that a baker can help a person maintain his diet by not using artificial colouring and using less sugar in his products. Bakeries can bake cakes that do not contain eggs. Using natural ingredients to bake is one of the most effective ways to bake foods low in fat and calories. Another way is by using whey protein in place of eggs and gluten.” Waqar Ahmed, Pastry Chef, Hilton Bangalore Embassy GolfLinks, says, “Fat and calorie content can be reduced in baked goods by: • Replacing a part of fat with moist ingredient like fruit puree, mashed banana, orange juice, fat free sour cream or light cream cheese. • Replacing Sugar with low calorie, natural sweetener or by adding spices or flavouring agents.” Gopal Jha, Executive Chef, Grand Mercure Bangalore states, “We can replace ingredients used in desserts with healthier & nutritious products in order to reduce the fat and the calorie content. For instance, sugar can be replaced with jaggery, millets or nut-based meal can be swapped with flour and fresh fruit juice with sugar syrup.”
June-July ’19
B U S I N E S S
BAKERY REVIEW
Neelabh Sahay, Executive Chef, Novotel Kolkata Hotel & Residences, avers, “Fat & calories can be reduced by using fibre rich ingredients such as pumpkin, pumpkin seed, ground flax seed, Chia Seed, Psyllium husk and similar. Regarding the usage of fat, we should move to Monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA) which will make the product healthier. Both come from plant sources, although PUFA also includes cold-water fish, shrimp, crab, lobster, and haddock.” Avinash Kumar, Executive Chef, Novotel Imagica Khopoli adds, “Skim milk yogurt, almond milk, flax seed, ricotta cheese, millet flour, dairy free cheese are the alternative ingredients used these days to reduce calories in bakery goods.” Siva Kumar, Pastry Chef, ibis & Novotel Bengaluru Techpark says that fats and calories could be reduced by using whole wheat flour and egg substitutes besides using less sugar and fat. Rajesh Yadav, Sous Chef, Holiday Inn Mumbai International Airport avers that you can replace fat with moist substance like fat-free sour cream, applesauce, light cream cheese, or orange juice and cut calories by using less sugar, or by
June-July ’19
substituting a no-calorie sweetener. Sheriyar Dotivala, Executive Chef,The Resort Mumbai, explicates, “There are three basic methods to cut calories in baking recipes. They are: Use less sugar, Use less fat and eat smaller servings.
Benefits of Millets Millets, a group of small seeded plants which has been consumed in the subcontinent for centuries have recently captured the imagination of health conscious eaters a ro u n d t h e g l o b e. I n d i a , t h e l a rg es t producer of millets in the world celebrated 2018 as the National Year of Millets. In India, it is increasing its presence in bakeries, which are paying heed to rising demand for healthy products by the consumers. K S Mahesh states that millets have been a staple diet of the Hunzas, inhabitants of the remote Himalayan foothills, who are known for their longevity. “Millets are made of 15% protein and has very low content of sugars hence it makes a healthy choice of people. Millet also has high quantities of magnesium which helps to lower high blood pressure and reduce heart attack hence it’s ideal to have millet based meal for breakfast. They can be for making various
bakery products such as cookies, muffins and pancakes. Millet is also good gluten free option,” he continues, “and I personally feel millet is ideal for flat breads like roti its golden colour makes it look buttery rich!” Ajay adds, “Millennial’s are health conscious that has led to a rise in the demand of nutrient-rich cereals. Millets are cereal crops and small seed grasses; they play a pivotal role in preventing and curing several health issues. These are enriched with the goodness of nature and are a rich source of fibre and minerals such as magnesium, phosphorous, iron, calcium, zinc and potassium. Further, millets can be used in grain bread, cookies, granola bars, dry cakes, nutty bars and gateaux.” Mahesh Padala states, “With healthy fo o d revo l u t i o n s i n t h e m a r ket a n d c u s t o m e rs b e c o m i n g m o re h e a l t h conscious, there has been a high demand on nutrient-rich cereals and grains. Millets, one of the shortest grain, was commonly served to fauna but now customers have understood the health benefits of millets including iron, calcium, phosphorus, and zinc. Millets have a unique taste with a high amount of starch, and bakeries have also introduced innovated cereals like ragi, jowar and bhajra.”
31
B U S I N E S S
BAKERY REVIEW
Pradeep Rawat
Sheriyar Dotivala
Vikas Vibhuti
Manjul Myne
Siva Kumar
32
Rahul disclosed, “Millets are extremely nutritious and good for health. They also have a long shelf life. Millets make for a perfect healthy meal. In fact, it is often advised to prepare millets in the form of porridge, breads for growing kids and aging adult’s as they are loaded with high amount of starch and proteins, which can be beneficial.” Ashutosh reveals, “There are about ten different varieties of millet, some of which are also called sorghum. Millet has no gluten and thus it’s ideal for coeliacs (those with gluten allergies), millet is high in protein so it is best suited for vegetarians and vegans, and is “alkalising” which means it balances the acidity of diet that is low in fruit and vegetables and high in simple carbohydrates and meat protein.” Vikas declares, “Millets, which are high on dietary fiber, protein, vitamins and minerals, are majorly used in breads, crackers and cookies.” Pradeep avers, “Using a diverse range of flours in baking is revolutionary and exciting and opens the doors to a whole new world of possibilities. Millets, which are gluten-free and are enriched with the goodness of nature, are a rich source of fiber and minerals like magnesium, phosphorous, iron, calcium, zinc and potassium. Millets are exceedingly versatile and can be used in several dishes.” Virender, informs that they are a good source of antioxidants packed with dietary fibers. Millets are particularly high in minerals like iron, magnesium, phosphorus and potassium, and can be used in preparing breads, sponge cake and granola bars. Niklesh elaborating on their health benefits says, “They are good for those suffering from coronary artery disorder and help reduce the risk of colon cancer. They also help prevent celiac disease and are a good source of antioxidants. Millets also help in weight loss, help lower blood pressure, and help control diabetes. If that weren’t enough they help slow muscle degeneration as well. Millets can be used to make healthy cakes. This can be done by using replacing flour with millets.”
Avinash disclosed Millets could be stored for years as they had a long shelf life. “Besides i ts p rote i n a n d v i ta m i n co nte nt , m i l l et i s a hypoallergenic (low-allergy), gluten-free grain. As such, it is a perfect alternative to wheat. Millet flour can be used in making gluten free cookies, puddings and cakes.” Siva, citing its benefits, disclosed, “At our hotel, ibis & Novotel Bengaluru Techpark, we have introduced a new pizza option in which the base is completely made from millets, and guests can enjoy the toppings of their choice from the menu available. This dish ensures there is a balance between health and indulgence.” Rajesh reveals, “Since ages, millets were commonly used to feed birds and animals, until the health benefits of theses super foods were known to the world. Gluten free millets can play a pivotal role in preventing and curing several health issues.” Ra j at s ays , “ M i l l et f l o u r m a kes fo r g reat nutrition-filled and flavourful baked goods. Millet flour is inherently gluten-free and adds a savoury and subtle flavour to its recipes. It is a perfect ingredient for healthy offerings such as milletinfused cookies, crackers, millet-pasta, muffins, millet-banana bread, pancakes, scones and more. Adding millet to these recipes makes them light and fluffy, with a sweet, corn-like flavour. Today majority of the consumer’s meals are consumed keeping in mind the health conscious factor, at Sofitel Mumbai BKC we have introduced an array of healthy cookies such as Sugar-free Fat-free, Gluten-free and Eggless Cookies.” Manjul maintains, “Millet is actually a seed which is generally referred to as a grain because of its grain-like consistency. They are not just packed with minerals and vitamins, but are also gluten-free. They are being widely used in products like Breads, Cookies, Tea Time snacks, Breakfast cereals, Crackers, Gluten free breads, etc.” Alok avers, “Millet is high in protein and is a good
June-July ’19
June-July ’19
33
B U S I N E S S
BAKERY REVIEW
Virender Rathore
Avinash Kumar
source of the minerals phosphorous and magnesium, as well as B vitamins such as thiamine, riboflavin, niacin, and B6. Also, besides its protein and vitamin content, millet is a hypoallergenic (low-allergy), gluten-free grain.”
Use of Multiple Grains
Niklesh Sharma
Gopal Jha
Neelabh Sahay
34
As consumers grow more health conscious, white flour for bread has found several replacements. You have whole wheat bread, multigrain breads, etc. Jowar, bajra, etc are also finding favour in several other bakery products. With bakeries becoming more health conscious the ingredient manufacturers are also taking note and, with the help of bakers, introducing new products to meet their demands. Rajat states, “Jowar is a powerhouse of nutrients as it is a high source of calcium, vitamin B and dietary fiber. The kernels of these grains are grounded into flour that can be used as a substitute for wheat and plain flour in baked goods, such as pancakes, breads, waffles and more. Bajra or pearl millet, that is widely used in Indian cuisine and filled with iron and calcium, is a popular trend amongst consumers looking for healthy bakery options. At our hotel, Sofitel Mumbai BKC, these flours are used to curate various baking products like breads, cookies, muffins, biscuits and more. Manufacturers at the start of the buying cycle are sometimes unaware of end consumers’ preferences and needs. It would be beneficial, if ingredient manufacturers keep themselves up-to-date with the evolving trends of healthy baked goods. At the basic level, it is essential that all the ingredients are sourced from reliable producers who comply with health regulations and avoid usage of excessive pesticides. Secondly, healthy substitutes such as whole grains, nuts, and fruits must be leveraged in place of unhealthy ingredients. At Sofitel Mumbai
BKC, we use home-made fillings for all our bakery products instead of adding artificial agents.” Alok avers “Grains like jowar, bajra, etc. are useful in creating healthy bakery products. We, at Crowne Plaza Pune City Centre, use a lot of grains in our breads, muffins, salads & as daily breakfast cereals, porridges, soups etc. I would suggest that the ingredient manufacturers use less of preservative products which have high sugar & chemical levels.” Manjul adds, ”I have been experimenting with different grains in my kitchen since a long time. Grains like Pearl Millet, Foxtail Millet, Sorghum Millet, Finger Millet, etc. are being used in our kitchen at JW Marriott Chandigarh, for making end products like Breads, Cookies, pudding, etc. I feel the way forward in the Bakery industry is to use the freshest and purest ingredients in the market. A good initiative in this regard has been the organic labeling program that has made sure that authentic goods are being labeled and made available in the market. Hence, my only suggestion to all the ingredient manufacturers is to produce more and more of organic ingredients which will ensure a healthy end-product for the consumer.” Sheriyar cites the benefits of different grains thus: Jowar: It is gluten-free, rich in fibre, high on protein, full of iron and packed with vitamins, minerals and micronutrients. It controls blood sugar levels and is good for bone health. Bajra: Is good for your heart. It lowers your bad cholesterol and helps control the glucose receptors in your body thus preventing diabetes. Being rich in fibre it helps prevent breast cancer. Bajra also detoxifies your body due to the antioxidants. It can also help clear up random toxins from your body such as the ones that are present in your liver and
June-July ’19
June-July ’19
35
B U S I N E S S
Rahul Shetty
Rajesh Yadav
Rajesh Yadav
Alok Singh
36
kidney. Bajra also helps with digestion. Rajesh iterates, “Flours from different grains like jowar, bajra, etc are healthy. We use all these flours in our bakery, in Holiday Inn Mumbai International Airport, and make healthy breads for our guests. We have introduced gluten free bread which is made with combination of flours like bajra, jowar and rye which gives the bread a unique taste and also becomes an option for people who are gluten allergen. Guests ask for products that provide both taste and nutritional value, giving pleasure while helping to maintain health and wellbeing. Industrial bakers are opting for chocolate fillings with enhanced nutritional profiles. Consumers often look for healthy options, such as preservative-free products, natural colors and flavours.” Siva says, “We can make healthy products like cookies and breads with grains like jowar and bajra. To help the bakers in their efforts to make healthy products the ingredient manufacturers should provide nutrition information, allergens, best before, food additives, and other information on the packaging. This information will ensure the end consumer is completely aware about the product details. Manufacturers can also share the information about where the ingredients are sourced, in case of natural products.” Av i n as h to o a g re es w i t h t h e ot h e rs t h at grains like Bajra, jowar, etc. can produce healthy bakery products. “To help the bakers in their efforts for healthy bakery products the ingredient manufacturers should provide them with good quality raw material, free from pesticides,” he adds. Neelabh disclosed that the bakery at Novotel Kolkata Hotel & Residences had been using bajra, jowar and other healthy grains since the last two year. He added, “We have to work together with raw ingredient manufacturers to ensure safe and healthy food product to the consumers. For this, we have to make sure that all the ingredients that we procure should be organically grown.” Gopal revealed that at Grand Mercure Bangalore, these grains were used extensively in their food offerings especially in breakfast. “We use them in preparing dosa, pancakes, cookies, bread, museli, cupcakes and more.” Waqar claims that at Hilton Bangalore Embassy GolfLinks flours of Ragi, maize, barley, oats and millets have been included in production of breads, cookies and muffins as options. He adds, “In order to produce healthy endproducts raw material manufacturers should use good quality and certified core materials.” Niklesh asserts, “Grains like jower and bajra are useful to create healthy bakery products because such flour is unprocessed and when used as gluten is good for health-conferring benefits. At Academy of
BAKERY REVIEW
Pastry Arts we teach our students to make healthy food by using different grains, including bajra and jowar. As a skilled bakery chef, I would suggest that manufacturers use ingredients that undergo as little artificial processing as possible. In fact, I believe that unprocessed ingredients when used as ingredients produce the healthiest foods. M a n u fa ct u re rs w h o s u p p l y b a ke r i es w i t h ingredients that are natural have a good chance of succeeding in the future as more people join the health bandwagon.” Virender disclosed “At Sheraton Hyderabad Hotel Gachibowli, we enjoy experimenting with new and innovative ingredients in the kitchen. Jowar and bajra flours are extensively used in our breads, pastries, baguettes, focaccia and granola bars. “At JW Marriott Mussoorie Walnut Grove Resort & Spa we use a local millet which is known as mandua, to prepare various dishes like, cookies, puddings and cakes and they always draw in appreciation from all our guests. We call it the show-stopper!” Vikas claims flours from different grains are amongst the healthiest options available. At JW Marriott Pune, we keep using most of the produce to make various bread combinations, cookies and crackers. Most often we use jowar /sorghum flour, bajra /pearl millet, ragi/ finger millet, jau/ barley and gram flour. They have plenty of health benefits and do wonders on various health parameters. As far as raw material is concerned, my advice to all parties would be to go local! India has an abundance of key ingredients available throughout the country and we can source ingredients directly from our farmers. This will make a big impact on the end product.” Ashutosh claims that he is an aficionado of using grains like jowar, bajra for creating healthy bakery products. “I would suggest we use locally grown ingredients, healthy substitutes of butter, whole wheat, ragi and other healthy flours instead of refined flours,” he adds. Rahul states grains that like jowar, bajra are one of the staple diets in India which have an extremely high nutrition value. At Bengaluru Marriott Whitefield, we create multiple breads, breakfast pastries, stuffed rotis and pancake with this flour.” Mahesh believes that healthy flours are creating healthy bakery products and it is experimented in hotel bakery stores. “We at The Westin Hyderabad Mindspace have curated a special ‘Sleep Well’ menu laying strong emphasis on dishes which induce a good night’s sleep, with highest nutritional values like: oatmeal tabbouleh, oatmeal muffins and gluten free bread. Ajay asserts “Grains like Bajra Jowar, et al. are superfoods which are a rich source of nutrients. At Pullman and Novotel New Delhi Aerocity we have already started using them in our products such as multigrain bread, millet sponge, grain granola bar, seven-grain cookies and mixed grain honey dry cake.”
June-July ’19
I N D U S T R Y
Approved Event
June-July ’19
37
F E A T U R E
BAKERY REVIEW
Top Trends in Bakery for 2019 Organic, Healthy & Gluten Free By Sharmila Chand Savoury croissants, healthy multi grain breads, artisanal breads, ruby chocolate and sour flavours – this year has been full of new experiments in the bakery world. We talk to talented Bakery chefs and round up the biggest trends of the year.
Hot Trends in Bakery
Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla Like fashion, baking also explores, reinvents, and re-imagines possibilities. Bakeries this year have witnessed exciting innovations f ro m t h e c h efs . R i g h t f ro m g row i n g popularity of gluten free & vegan menu options to organic food colouring, from experiments with new variant of chocolate such as Ruby chocolate to dairy free dessert options, from Asian flavours in the desserts to upside down cakes, the year is all about new flavours, exciting fusions and international influences.
38
Joginder Singh, Executive Pastry Chef, Conrad Pune As diners are very conscious of health and nutrition these days, they want healthy, natural and freshly baked items. There is a desire to have an extra serve of vegetables added into breads, wraps and other savoury staples. The natural colours from spinach, beetroot and carrot are proving popular ways to get an extra dose of nutritive value in the offerings. Chef Akram, Executive Pastry Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments Bakery is evolving at a pace like never before, desserts are among anyone’s favorite as always. Be it a quick fix or a deli, bakery industry is extremely competitive. A few of the biggest trends that 2019 has witnessed would be the various diets that the masses are engaging in; be it a keto diet
or turning a vegan. Organic and sustainable food is another key trend this year. To be more specific, stuffed croissants and single origin chocolates are also something that are trending at a massive pace.
Murugan Sailappan, Sous Chef, Conrad Bengaluru The year 2019 has been seeing many interesting trends like wedding 3d cakes, artisanal breads and healthy sweet options. The Bakery world is trending with chocolate showpieces and beautifully baked sweet and savoury breads. The trend of sugar art is also becoming a popular demand. New fusion flavours of Chettinad & Chocolate truffle is another trend catching up.
Challenges and Reinvention of Classic Recipes
Joginder Singh, Executive Pastry Chef, Conrad Pune We keep trying gluten free and sugar free
June-July ’19
BAKERY REVIEW
desserts which are also tasty. We also bake fresh cookies and healthy breads which are gluten free.
Chef Akram, Executive Pastry Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments We have been engaged in redesigning the entire menu for the deli, ‘Mumbai Express’ from the savory to dessert dishes on the menu. We have reinvented Grandma’s Cookies, which are rarely found in restaurants or bakery outlets. We have regular orders for our signature item - Classic Chocolate Velvet Cake. We are offering some extensive health cookies which comprise of various multi-grains including different health bars like the chocolate or granola health bar. The ingredients used in these dishes are a rarity in super markets or traditional markets, we procure them directly from the people growing them. Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla In 2019, we are witnessing a comeback of our childhood favourites popping up all over social media. We have also curated special Rainbow Cakes, Walnut Pies and Red Velvet cakes with a twist since it creates a rush of nostalgia amongst our guests. Murugan Sailappan, Sous Chef, Conrad Bengaluru The classical Lemon Meringue tart is re-imagined with a sable biscuit piped with a delicious lemon curd and an Italian meringue and garnished with chocolate discs. Guests are demanding for Indian-Western fusion desserts and we have incorporated Baked Gulab Jamun Rabdi in our ‘Indian Durbar’ restaurant menu. We have also incorporated the chocolate brownie to a vegan brownie
June-July ’19
39
F E A T U R E
BAKERY REVIEW
using coconut oil and whole wheat flour to make it healthier. I had taken efforts to substitute breakfast pastries with rich ElleNvire cream and butter giving it a better taste and structure.
What is IN and OUT in Bakery Trends
Sumit Sinha
Joginder Singh
Akram Ali
Murugan Sailappan
40
Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla IN Few years back, a restaurant’s vegan dessert option would have been restricted to a fruit salad. However, with veganism on a rise, dairy free dessert options will be a top trend of the year. The concept of vegan cake which could have been thought absurd a decade ago is the new cool. While last year, matcha ruled the dessert trend, this year Asian flavours will continue to play supreme role in the world of desserts. OUT Gone are the days when guests used to opt for conventional, tiered and typically decorated cakes. Now, they prefer personalised and thematic cakes, a concept that brings out individual choices and personalities. Joginder Singh, Executive Pastry Chef, Conrad Pune IN • Multigrain croissants • Sour Dough Bread • Gluten free breads and cookies OUT Laminated colourful croissants are out. They look good but not healthy. Chef Akram, Executive Pastry Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments IN Single origin chocolates OUT Colorful cakes and pastries with synthetic cream or vegetable fat are leaving the bakeries soon! Murugan Sailappan, Sous Chef, Conrad Bengaluru IN Chocolate remains the focal point for all kinds of savouries ranging from ice creams, cakes, pastries, breads, sauces, garnishes; even chocolate showpieces are gaining centre stage. OUT The recent demand for eggless pastries, breads and ice creams are becoming a major trend. Therefore, Egg is going to be eliminated soon.
Tips to keep pace in trend this year in Bakery
Joginder Singh, Executive Pastry Chef, Conrad Pune • Pay attention to your guests’ specific needs. • Prepare healthy, fresh and natural dishes. • Never compromise with the ingredients. Chef Akram, Executive Pastry Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments • Follow the Health concept seriously. • Try to go for Organic ingredients • Prepare The Vegan offerings exclusively. Murugan Sailappan, Sous Chef, Conrad Bengaluru New trends like yeast-free breads, farm to table concepts, eggless and sugar free desserts are becoming a trend. Ice creams and sorbets are made without sugar and fruit based ice creams and sorbets like sugarcane, litchi, watermelon, orange, coconut jaggery are made without additional sugar. Along with the rich bread dough, various meats along with herbs, spices are rolled, proved and then baked which are eventually sliced and serve with savoury sauces. Sumit Sinha, Director of Food & Beverage, Crowne Plaza Today New Delhi Okhla Our team loves to experiment with boozy flavours in our recipes. We are very intrigued to elevate the presentation of our desserts to a new level. So next time you visit French Heart at Crowne Plaza Okhla, you may witness some drama in the desserts in the form of hand painting, shattered crystals, plant based edible colours, mirror glaze and artistic finishing. My tips are as follows: Quality over Quantity- 2019 has witnessed a shift towards “back to basics” style baking, where prioritising high quality ingredients is more important than fussy, multi-step recipes. Let the simple cakes, muffins and breads speak for themselves with their amazing textures and flavours that comes with high quality ingredients. Social Media Advantage- If the world is on social media, your desserts and savories need to be there too. Use these platforms to promote your creations. It is a great idea to curate dishes around topical events, trends and subjects to grab instant eye balls. Healthy can be delicious too- In 2019 making a healthier choice doesn’t mean swapping delicious breads and cakes for slices of tasteless cardboard. So chefs need to innovate with their recipes and pick ingredients wisely.
June-July ’19
June-July ’19
41
BAKERY REVIEW
T rend
Bakery in Age of Social Media If you want to make it big in India’s bakery industry, having a social media marketing strategy is a must By Jyotismita Sharma
A
sk yourself where you spend most of your leisure time. And the smartphone is likely to be the one-word answer for most people in an urban setting today. And how do they spend their time with their smartphone? While many people play games, or watch Netflix or use other streaming services on their smartphone, almost all of them also spend a lot of time on social media platforms – be it Facebook, Instagram, Twitter, YouTube, TikTok, Helo, ShareChat, WhatsApp or any other such platforms. Therefore, it is very important to have a robust social media strategy for any bakery – however small or big your outlet may be – in order to attract the attention of potential consumers. In fact, a recent study by Microsoftowned professional networking platform LinkedIn has found that 94 per cent of sales professionals use technology to close more deals in India. The survey also revealed that sales professionals who rely on sales technology also outperform their peers. Th e re p o rt t i t l e d “ S tate of S a l es 2019 India” revealed that modern sales professionals are very active on social media. While 93 per cent of modern sales professionals said they are active on LinkedIn for business purposes, a vast majority of them also use YouTube (88 per cent), Twitter (80 per cent), and Instagram (79 per cent). “India is historically a relationship-based sales environment where referral selling is key,” Edward Hunterof LinkedIn Sales Solutions, India, said in the report. It is in this context that social media marketing gets prominence in India.
Social Media: Opportunities and Challenges When it comes to food, people in India tend to rely a lot on recommendations from their friends. And these recommendations need not always spread through word of mouth, thank to social media. Therefore social media offers an opportunity for small and medium bakery owners to reach their
42
targeted customers. Social media platforms allow people to tag the bakery or restaurant when they post any image. So the things that they like become immediately popular among their friends. These platforms also allow to tag the locations of the outlets. But it is also important to mark your business on Google Maps. So having social media presence makes it much easier for them to tag your outlet which increases visibility. So even if you do not post anything, your customers can post photographs of the items that you sell and make you popular. But it is important to become proactive on social media for various reasons. First, regular posts can help you connect with your loyal customers. These posts can also keep them updated about changes introduced in menu or other updates. In a way, social media offers you a democratic platform to reach out to your customers. With the relatively newer social media platforms that have now become popular, especially among the youth, it is no longer necessary to write creative captions or stories. Especially, with the short videosharing platform TikTok, anyone can create videos and post them. With the videosharing platforms, language is no longer a barrier. Moreover, there are several social media platforms that allow users to interact
in regional languages. Examples of such platforms are Helo and ShareChat. But it is also not as easy to crack the social media marketing code as it seems. Many outlets have even started to have dedicated budget for social media marketing. These platforms often allow businesses to target their customers in a more systematic way than other marketing channels. Some outlets even make use of social media influencers to lure potential customers to their outlets. These social media influencers are people with large following. They can be celebrities, food bloggers or just any influencer. They often charge money to post pictures or videos of products on behalf of the producers of those products. However, even those with very little social media marketing budget should not stay away from these platforms as with some effort, it is possible to generate organic traffic to your account. One could also think other smart ways of making the products popular on social media. For example, one can offer some loyalty points to customers for social media posts of their products. It is also possible to organise contests for best alternative recipes of your popular products. The “Live” features that have become part of most social media platforms can also help broadcast such contests or showcase how chefs prepare their products at the kitchen to a wider audience. Social media marketing is especially important for those who rely mostly on online orders for their sales.
Best Practices So if you do not yet have a social media presence, first create an account with a powerful and yet clear profile, describing your uniqueness and strengths, along with the specialties. And as soon as you create the account, you should work towards achieving at least three goals – bringing in new customers, increasing customer loyalty and growing revenues. But you should also institute mechanism to measure how much
June-July ’19
BAKERY REVIEW
your social media strategy help in achieving these specific goals. Maintaining regularity in your posts is also important. It is important not to let your customers think that you have social media presence, but you are not active. Moreover, always make sure that the images you use for social media posts are of high quality. Another key to a successful social media marketing is to engage with the audience. Your posts should be powerful enough to elicit responses from the followers. It may also help to generate new baking ideas from from the audience in order to increase engagement levels. Posting tutorial videos on baking can also help increase the engagement level. Showing them what “behind-the-scene” efforts need to be put in place in creating the tempting desserts may also encourage your followers to share or retweet the posts with their friends and with the world. With social media, it is also possible to build up excitement for special days, such as the foundation day, Mother’s Day, etc., and attract the audience with special creations and offers for these days.
June-July ’19
T rend
Google Maps Introduces New Features for Indian Users Google Maps in July introduced three new features for its users in Indian -- a redesigned, India-inspired “Explore” tab, a new “For You” experience, and dining “Offers” that help you find places you are likely to enjoy with deals to make the experience even sweeter. The features will be available on phones of the users. Explore tab: Google has added seven shortcuts that one can access from the Explore tab: restaurants, petrol pumps, ATMs, offers, shopping, hotels, and medical Shops. “Using machine learning, we’re able to automatically identify the top areas in every city. Besides your own city, you can also look up other Indian cities by just searching the city name -- an easy way to get up to speed before you travel,” Krish Vitaldevara, Director, Google Maps, and Chandu Thota, Director, Google Maps, wrote in a blog post. For You: The For You tab will show information on the new cafes, restaurants, trending places, and personalised recommendations tailored to your interests. The first time you use this feature you can select the areas/localities you are interested in, and get more personalised and relevant recommendations over time. Not only that, users can now “follow” a business and get business updates, news on events and stay on top of any offers posted by them in the “For You” tab. Offers: Google Maps has launched an Offers section where you can find deals and claim them at restaurants across 11 Indian metros. Simply tap the ‘Offers’ shortcut in the Explore tab or filter for restaurants with offers. Google launched this feature in partnership with EazyDiner, where users can now find offers for over 4,000 restaurants
43
BAKERY REVIEW
B evera g e
Cool Beverages for Sweaty Summers By Jhuma Biswas
I
ndian summers are often long, dreary, sweaty and scorching. They make one feel jaded every now and then. Cool, refreshing drinks help us to get temporary reprieve from the unabated summer heat of a long, long day. It doesn’t deserve a mention that as your body perspires more in summers, you need more fluid to keep you hydrated, and thus summer coolers are not only refreshing and rejuvenating but also play a necessary role during summers to keep you healthy. By taking inspiration from the world renowned British poet PB Shelley’s immortal lines, we can say that if summer comes can summer coolers be far behind? No wonder, India has so many indigenous cooling beverages for as we know necessity is the mother of invention and innovation. Having a predominant summer season, it is natural for India to have a long tradition of summer beverages. Some of the well-known traditional Indian summer cooler beverages include thandai, lassi, aam panna, jal jeera, shikanjvi among others. They are mostly had in Indian homes, especially during summers, and also in streets of India. Thandai, which is a mixture of almonds, fennel seeds,watermelon kernel, rose petals, pepper,vetiver seeds, cardamom, saffr-on, milk and sugar, is more famous in North India, especially in Varanasi, than in other parts
44
of the country. The delightful drink is often associated with the Maha Shivaratri and Holi festival. There are different varieties of thandai but the most common and popular are perhaps the badam (almond) thandai and bhaang (cannabis) thandai. Lassi is famous across India, but is being partaken mostly in north India. The drink hardly needs any introduction. Mango lassi is one of the delightful variants of lassi. After a tiring day amidst summer heat, a glass of chilled aaam panna, made with unripe green mangoes, can bring one a sense of refreshing bliss. This drink is immensely popular in the summers of north and north western India. It also has usage in other parts of the country. And jal jeera and shikanjvi sellers with their handcarts and huge clay pots are a
regular sight in the streets of north India during summers. Shikanjvi has simple ingredients like lemon juice, black salt, roasted cumin powder and sugar with mint leaves for garnishing but the drink, if made well, can prove that simple things in life can be priceless. Jal jeera is a salty beverage while shikanjvi is sweet, but both can give a momentary ethereal feel. Bel sherbet or a beverage from wood apple juice with jaggery and lemon juice is not only rejuvenating in summers but can also be a healthy beverage in general. Besides hydrating, the beverage can protect you from sun strokes and cure running stomach. One can find lots and lots of wood apple juice vendors in the often unbearable Delhi summers. Then of course, coconut water and sugarcane juice are also important beverages to make your summer a bit cool and refreshing. Another such a drink which is popular in Kerala is sambharam or neer mor. It comes across as a spicy buttermilk comprising curd, green chillies, ginger, cumin seeds powder and yoghurt. The beverage is endowed with digestive and hydrating properties. However, this drink’s appeal is not limited to Kerala alone. It is consumed all over India, especially during summers, with every region of India having its own variant. In north India, it is known as chaas. Besides these relatively popular beverages,
June-July ’19
BAKERY REVIEW
there are many lesser known or region specific summer drinks in India, which need to attain pan-India popularity by the efforts of our food service and food retail industry. Solkadhi is another delectable drink. This beverage, whose important ingredients are kokum and coconut milk, is abundantly consumed in Goa and Maharashtra's coastal region. However, its popularity has sadly not reached other parts of India, which it richly deserves. The drink can not only relax the body and mind but has anti-oxidant characteristics. It can easily balance a rich, spicy meal. If Maharasthra and Goa have their solkadhi, the south India has its nannari sherbet. This refreshing cool summer beverage with out-of-the-world flavour has nannari or sarasaparilla roots and citric acid as its chief ingredient. And of course, water, sugar and lemon juice. Nannari is an effective and natural coolant. Addition of crushed ice will add to the delight of the drink. Take the case of taal sherbet or nongu sherbet. Ice apple is called taal in Bengal and nongu in Tamil Nadu. This wonder drink which has infusion of milk is expected to impress you with its flavours and health quotient and can make you wait for the summers again. Phalsa sherbet is another uncommon but spectacularly delightful beverage for the summers. Phalsa or Grewia asiatica has a wonderful tart flavour. Its size is similar to that of blueberry. Phalsa facilitates digestion and prevents dehydration. The ancient city of Madurai is not only famous for its temples but also for its Jigarthanda, which are offered at the roadside stalls through the city. The essential ingredients of this delectable beverage include milk, almond gum, sarsaparilla root syrup, and sugar. This concoction is garnished with ice-cream. The drink can give one a cool refreshing retreat of delightful moments from the scorching heat. Piyush is a popular summer beverage in Maharashtra and Gujarat, but it is not known much outside these states. It is a heavenly creamy beverage made with the combination of shrikhand (a popular sweet in Maharashtra and Gujarat), buttermilk, nutmeg, dry fruits and saffron in right quantities. The drink’s literal meaning is amrit or the drink of the Gods, and after drinking piyush with its nectar like taste one may realise why it is so named. There are many more indigenous beverages in India whose taste can easily induce you to chuck that branded bottle of mundane carbonated beverage. Many of these drinks deserve nationwide popularity and in this regard our food service and food retail industry can play a significant role. Now is the right time for big, established branded players to explore India's indigenous summer beverages market in a big way. It is about time we have chilled sugarcane juice or piyush or taal sherbet packaged in bottles flooding the market. The idea is to amalgamate tradition with innovation. These exercises are expected to assume quick nationwide popularity. Similarly, packaged coconut water or wood apple juice or packaged solkadhi by branded players for example are expected to have immense market appeal. Some of these very Indian drinks can also be creatively explored by our bartenders to create fascinating mocktails or even innovative cocktails, wherever feasible. n
June-July ’19
45
P R O D U C T
P R E V I E W
BAKERY REVIEW
Display of Bakery Products
Amazing Waffle Maker
Confectionary and bakery food items are more sensitive to temperature and humidity change than other food items, hence it is important to provide the ideal display refrigeration solution to these products. Keeping the same in mind, ELANPRO, added Display Cabinet to its product portfolio. With
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
this product, the company has introduced a new anti-mist and led lighting system that enhances display and lowers electricity consumption. An essential for extreme and humid Indian weather, the anti-mist heated glass system, dissipates the mist quickly, ensuring difference in temperature and added humidity does not lead to mist formation on the display refrigerator. The product fuses modern elegance with unparalleled flexibility providing adaptable, streamlined solution for storage and display. The product is designed using high quality glass with an option of molded and curved at the edges to give a safer, smoother look. Easy to clean, the product is made of stainless steel bringing down the possibility of rusting to zero. Equipped with specialised compressor technology, the new range by ELANPRO keeps the temperature ideal between 2 to 12 degree Celcius. The product also comes with a ventilation system and display controller settings guaranteeing fresh food. A perfect solution for bakeries, patisseries, confectionaries, restaurants, cafeterias, coffee shops, hotels, retail units, dairy and ice cream outlets, the product is designed to create a real impact and help showcase products to the maximum. Elan Professional Appliances Pvt. Ltd. inquiry@elanpro.net
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 long-term 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. The company has appointed Aman Sethi as their country manager. Tecfrigo S.p.A nsenise@tecfrigo.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.
46
June-July ’19
June-July June-July ’19 ’19
Hammer Food & Beverage Business Review
47 91
P R O D U C T
P R E V I E W
BAKERY REVIEW
Bakery Equipments by jendah Based in Taiwan and founded in the mid 1970’s as a bakery oven factory, JENDAH has engaged in design, manufacture, and sale of bakery, commercial foodservice and food processing equipment for more than 40+ years. Developed from a local factory to an international company, JENDAH has partnered with a number of leading food equipment providers to sell and support its products primarily in UK, South Africa, Singapore, Malaysia, India and Middle East. Today, JENDAH is renowned for high quality products and provide a wide selection of quality solutions manufacturing a variety of cooking, baking, and thermal solutions such as deck ovens, rotary rack oven, pizza ovens, commercial waffle makers, proofer / prover, rotisseries and countertop baking machines for the bakery, foodservice operations, restaurant, pizza shop, and hypermarket worldwide. The range of ovens cooks and bakes faster, producing consistent results without compromising quality. In India they are patronised by Oberoi, Trident, The Lalit, Pullman, Sheraton, Hyatt and Pizza Hut to name a few. The products are made available in India by Mod Kitchen. The products are manufactured focusing on providing low cost components and equipment while securing product functionality and quality. Detailed thermal analysis and validation services are powered to design the most precise and suitable products. Mod Kitchen Equipment Pvt. Ltd. modequipment@yahoo.co.uk
Facilitating Quality in commercial Kitchen
Techmate Industries is a leading manufacturer, exporter, importer, distributor & supplier of industrial commercial kitchen equipments. The comprehensive range of products on offer under the ambit of Techmate Industries includes softy making machine, deck ovens, and food display counter among others. The products on offer by Techmate Industries involve the usage of high quality raw materials and top-notch technology. Here it deserves a mention that Techmate Industries is presently importing high quality fully automatic coffee machines, which can be helpful for the coffee shops. The products on offer by Techmate Industries are also well-known for their excellent performance, compact design, high mechanical strength, easy operations and minimal maintenance. The company has opened a new sophisticated showroom for better display. Techmate Industries techmateindustries@gmail.com
48
June-July ’19
the
Third Edition*
PASTRY
UEEN
Attention Are you a Lady Pastry Chef?
Entries Open for
Pastry Queen India 2019 30 November-01 December 2019, Academy of Pastry Arts, Gurugaon Pastry Queen India is 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 2019 winner will represent India at Ladies World Pastry Championship for the title ‘The Pastry Queen 2021' At SIGEP, Rimini, Italy in January 2021 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
June-July ’19 * The Pastry Queen India happens once in 2 years
49 www.pastryqueenindia.com
BUSINESS OPPORTUNITY
ASK FOR YOUR 2019 Hotel & Institutions Buyers’ Guide TODAY! The 2019 Hotels & Institutions Buyers’ Guide provides comprehensive information on more than 8000 products and over 5000 companies. It is the only editorial driven guide, providing latest updates and trends on the products & services. To get your 2019 Hotels & Institutions Buyers’ Guide contact our office or e-mail us.
Hammer Publishers Pvt. Ltd.
206, Samrat Bhawan, Ranjeet Nagar Commercial Complex, New Delhi-110008 Phone: 91-11-45084903, 45093486, 25704103 E-mail: info@hammer.co.in
50
June-July ’19
BAKERY REVIEW
Advertiser’s Inde x Company
Page No.
AKASA INTERNATIONAL
31
ALLIED METAL WORKS
43
Apple bakery Machinery Pvt. Ltd.
29
BHARTI REFRIGERATION WORKS
51
Bunge india pvt. ltd.
23
combi craft
01
cremica food industries ltd.
BIc
DELTA NUTRITIVES PVT. LTD.
BC
DKG SALES PVT. LTD.
27
EUROCAO Foods india pvt. ltd.
14
euro foods pvt. ltd.
13
fi asia 2019
41
frigorifico allana private ltd.
07
HALCYON Food and beverages pvt. ltd.
05
HINDALCO 15 india exposition mart ltd.
25
Jendah Food Machinery Co. Ltd.
21
KPL International Ltd.
45
Mastech Services
10
rans technocrats (INDIA) PVT. LTD.
17
remington steel arts
50
RICH GRAVISS PRODUCTS PVT. LTD.
11
ROYAL Box Shop
39
Salva industrial sa.
12
Settelite Plastic Industries
08
sial india 2019
47
sigep 2019
37
Solutionz consulting
50
stec hotelwareS LLP
33
UBM INDIA PVT. LTD.
35
veeba foods windsor chocolatier
June-July ’19
FIC 09
51
I nterview
BAKERY REVIEW
A True Perfectionist Chef Akram Ali, Executive Pastry Chef, Renaissance Mumbai Convention Centre Hotel & Lakeside Chalet Marriott Executive Apartments
Chef Akram Ali, a passionate Pastry chef who ranges from the city of Bhubaneswar is someone who loves interaction and discovery. With a vision of always coming up with the best and a true perfectionist at his work, he dwells in photography, traveling and of course, food. He started his career with ITC Sonar in Kolkata in the year 2007 and since then has only achieved milestones and grown immensely. His hunger to learn and explore more got him travelling to the Middle East multiple times, where he worked for some of the most iconic hotels. His talent also brought him recognition from Marriott International in Malaysia where he was a special task force for their pre-opening. With names like Four Seasons, The Westin, Kempinski Hotel and The Leela Palace to mention a few, An individual who leads by example and has the knack of grasping quickly and extends warm hospitality, he is a true addition to Renaissance Mumbai. In an exclusive interview with Sharmila Chand, he talks more about himself and his work:
What are the current hot trends in Indian Bakery industry? With competition growing at a rapid pace and health being a major focus for the masses, the latest trends comprise of healthy food including vegan, organic, gluten-free food and the keto diet which is gaining extreme popularity currently.
How did you become a Pastry Chef? From a very young age, inspiration brewed in our family. While growing up, I used to see my uncle working in the Bakery and he was among the best pastry Chefs in the country which got me inclined towards the industry and imbibed passion for the same.
Who are your idols? Our industry is fortunate to have immense talent and learning. I would say my inspiration has been Chef Avijit Ghosh, who is the corporate Pastry Chef for The Leela group. Among a few other inspirations, I would say international Chefs Pierre Herme, Christophe Michalak, Christophe Adam and Cedric Grolet.
What are your Hot Selling bakery items? Our signature croissants and chocolate soft center cookies along with a few signature desserts which include our grandma’s chocolate cake, red velvet cake and old fashioned chocolate cake are the ones that attract most of our guests.
What is the demand these days in Bakery? Bakery is getting diverse by the day and the latest trend revolves around healthy desserts or low sugar content products which are in
52
demand nowadays.
What about the health quotient? How do you take care of that aspect? Since everyone’s focus has shifted towards the health quotient being a primary concern, I experiment with ingredients that are alternates for high in sugar products.
Your favorite tool? For a Chef, a good quality knife is his beloved possession.
What are the challenges a bakery chef has to face in his job? For a bakery chef, the major challenges that we face are: a) Product consistency – Anything less or something more, can cause a major reaction today; which is why there arises a need for a certain level of precision that needs to be ensured. b) Team motivation – To perform your best and ensure the delivery is a 100%, there needs to be constant motivation amongst the team members which can be achieved through a lot of team activities and by building a sense of confidence within the team which exuberates a constant understanding and level of performance delivery. c) Guest expectation – While the industry evolves, so do the expectations of guests. They want the best and the level of service delivery and the product options that they explore need to be diverse and engaging at the same time.
What do you like about your job? Considering that Renaissance Mumbai is a new project for me, there is a lot to explore
and immense opportunity for me to engage myself with research of new products and trends in the industry. I enjoy the flexibility of showcasing my creativity to extremes.
What you don’t like about your job? If there is something that I dislike about my job, it would be ending my shift without achieving the desired results that I started my day with in the first place!
What is your strength as a bakery chef? I believe my strength is that I am a person who has an eye for detail and precision.
What is your working philosophy? Any situation that presents itself has learning and there is always a solution to a problem; it’s just about identifying the right one.
What are you passionate about besides baking? Food Photography is something that I dwell in, in my spare time.
How do you like to de-stress? I think the attitude that you hold is something that reduces your work as well as general stress and leads to happiness. It is extremely important since it directly impacts the people you work with.
What are your dreams? My dream is to become the best Pastry Chef in Marriott International.
Lastly, what is your mantra for success? Stay positive and prioritise your team!
June-July ’19
74
Hammer Food & Beverage Business Review
Feb-Mar ’18
DELENG/2011/39507
Dec-Jan ’19
Hammer Food & Beverage Business Review
61