Bakery Review - February - March 2016
Get Bakery Review along with 5,000+ other magazines & newspapers
Try FREE for 7 days
Latest and past issues of 5,000+ magazines & newspapers
Digital Access. Cancel Anytime.
Share with 4 family members.1 Year$99.99
Latest and past issues of 5,000+ magazines & newspapersDigital Access. Cancel Anytime.Share with 4 family members.Get Bakery Review
1 Year $8.99
Save 25%6 issues starting from October - November 2020 Digital Access. Cancel Anytime.Buy this issue $1.99
February - March 2016 issue Digital Access. - Magazine Details
- In this issue
Magazine Description
In this issue
Here we have covered the cool ice-cream market of India, which is brimming with hot potential. Besides the emerging trends in the Indian ice-cream market, Cover Story has explored the interesting history of ice-cream and also talked about a new development that can make ice-creams more resistant to melting. Business Story points out some of the points worth pondering for starting or operating a bakery business, in the Indian bakery industry. The interaction with a globally renowned Pastry Chef and Chef Instructor forms the Profile Feature of this issue. The features are supplemented by interesting coverage of industry news and events.
Cancel Anytime [ No Commitments ]
Digital Only
Wrap it up!
Packaging has become an important factor during the pandemic. People prefer to buy big brand packaged food products as they believe that these are more hygienic with less usage of human hands. They believe that packed under hygienic conditions, untouched by human hands, these packaged bakery products are less likely to spread the dreaded disease. The manufacturers’ objective of packaging food products is to protect it from spoilage or deterioration due to physical or chemical damage. Packaging, thus, not only ensures hygiene, by preventing tampering, but also helps in keeping the food from decaying. Besides this, it also provides product information and makes it look more presentable and appetizing. Ashok Malkani takes a look at the different types of packaging material available for bakery products and how they aid in increasing the products’ shelf life. New technologies have been adopted to enable bakery products maintain their freshness. He also takes a look at the future of bakery packaging to enable those desirous of entering the bakery packaging field, or starting a new bakery, keep abreast of the new emerging trends.
Simple Yet Elegant
Chef Salonika Bansal, Pastry Chef & Founder Crimsyn Patisserie
Breakfast Cafes
Can Have Bright Future
Apple a Day
Apple is a widely consumed edible fruit, which is borne by the apple tree (Malus domestica).
Annual Chef Awards & Summit by Indian Culinary Forum
The raging Covid- 19 pandemic has not deterred the community of chefs from the Indian Culinary Forum to celebrate their annual flagship event of Chef Awards and Knowledge Summit.
A growing… Loaf Affair
Since the beginning of recorded time, bread has been considered as “staff of life”, since it is consumed at all times of the day. During the pandemic the demand for bread from large bakeries has increased as it is believed to be more hygienic than staple food from F&B outlets. Bread from reputed bakeries has become popular with consumers of all ages. The health benefits of bread are also numerous. Epidemiological studies have shown whole grain products reduce type 2 diabetes, hypercholesterolaemia, metabolic syndrome, and coronary heart disease as well as cardiovascular mortality. Besides the health benefits it is a food that can be consumed at any time of the day. This convenience victual is becoming increasingly popular with the millenials, nuclear families and even the elderly as it provides hassle free meal, without the laborious process of cooking. Ashok Malkani views the popularity, variety and health benefits of this bakery product.
Gelato - Heavenly Dessert
Gelato can be simplistically described as an ice-cream with less fat. But like all simplistic definitions, it doesn’t have completeness. Though gelato is often erroneously referred to as the Italian word for ice-cream, but there are differences between gelato and conventional ice-creams. Many a time people can’t make out the difference between gelatos and regular ice-creams. However, though Indians are largely ignorant of the nuances of gelato, but that doesn’t stop them from appreciating its heavenly taste.
Just Make It Naturally Sweet
Despite the powerful health conscious wave among the middle and upper middle income segment of India during the recent years, sugar still remains one of the chief ingredients of India’s bakery industry.
Nothing Nutty About it
Cashew nut is regarded as a popular dry fruit with wide applications in food preparations, though it is neither a fruit and nor a nut, if one were to analyse scientifically.
Progressive Technology
Antarctica Equipment, since last two decades has created an image of a leading manufacturer, offering solutions for the commercial refrigeration and kitchen equipment. At Antarctica, the passion is always augmented by drive to be better technically on every aspect of the refrigeration process that makes an impact for the end user.