Bakery Review - August-September 2020
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6 issues starting from October - November 2021 Digital Access. Cancel Anytime.- Magazine Details
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These unprecedented times has brought about significant changes the way we live our lives today. It has impacted the buying behaviours and the market dynamics. The pandemic has resulted into mass shutdowns and supply chain disruptions. The disruption in logistics created more issues in the market as consumers were not getting products as per their requirement which ultimately affected the market. The COVID-19 pandemic has significantly impacted the bakery industry. During the lockdown the supply of bakery products, though remained reasonable in the major categories like Breads & Biscuits, the essential components for breakfast and snacks, still many bakeries have to shut operations due to shortage of labour. Another factor that has created an impact on the market is the lack of raw material availability. These problems actually had worse affect on small unorganised bakers, who work with limited resources.. A surge in home baking has been one of the stand-out positive trends from this situation. Also in order to survive, bakeries had to switch up their business models. This led many to explore home delivery business module. The convenience factor for consumers and the widened reach for bakeries mean online deliveries is here for the long-term. With the reopening of retail establishments, the demand for the bakery products will further increase in house hold sector. In the food services sector there is decline in bakery products demand but with hotels now opening pan-India it will regain market in the near future. In order to regain the confidence of consumers, food establishments must provide assurance to them that food has been prepared in a hygienic environment.
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Emulsifiers in Baked Goods
The use of food additives is necessary to maintain the quality and freshness of the food pro product. Food additives perform important functions in baked goods such as starch complexing, protein strengthening and aeration and may also offer some degree of emulsification.
Desserts Sweets that won't Desert you
Dessert is the favourite part of a meal not only of children but of everyone present at the dinner table. No wonder 14th October is celebrated every year as National Dessert Day. Sweets are an inevitable part of almost all festivals and festivities in India. Any social event must end with a dessert – if not an array of them! In India sweets are a gesture of goodwill. Desserts thus form an essential part of the meal. Ashok Malkani looks at the various aspects of this final course of a meal including its benefits and the popularity of different desserts in countries around the world.
Lavazza Globally Launches La Reserva De ¡Tierra! India
Lavazza, the Italian brand that is among the world’s leading coffee roasters, has announced the launch of La Reserva de ¡Tierra! India, a unique premium blend of refined coffees fully sourced from Karnataka and crafted in India, for professional use in cafes, fine-dine restaurants and star hotels.
Maintaining Bakery Business in Pandemic
Bakery industry is the largest segment of the food processing sector in India. There are over 2,000 bakeries in the organized and semi organized subdivision of the industry producing about 1.3 million tones of the bakery products and another 1,000,000 small scale bakeries producing 1.7 million tones. COVID 19 affected the working of this industry, also, adversely. Though bakery products were not as badly affected as food items in the F&B sector, the industry has to adopt measures to ensure that its production and distribution attain high standards of hygiene in order to retain its status in the food processing industry. Ashok Malkani takes a look at how the industry can maintain hygiene in the production line-up (including personal hygiene), distribution and retail segments.
MAKING MERRY WITH MILK
Human being is the only mammal who drinks the milk of another mammal and this drink is most pleasurable at a cold temperature when the mercury rises.
A Perfectionist with Eye on Technique and Precision!
Surendra Negi, Master Patissier, Taj Palace New Delhi
Living it up at the Café!
Cafes are no longer places where one goes to have a cup of coffee. It has become a meeting place for friends and colleagues. With the introduction of Wi-Fi, in most of these places, cafes have also developed into substitute places of work. The changing concept of café has been as revolutionary as the changing perception of coffee. Initially, about two decades ago, coffee was available only as South Indian filtered coffee. This pick-me-up was, later, available as instant coffee and then as Espresso. Now this drink has acquired various formats like Cappuccino, Latte, Frappe, et al. Ashok Malkani, on the occasion of International Coffee Day, on 1st October, look at the changing café scenario, the effect of the pandemic on these outlets and their future. He also examines how the tipple called coffee is now available in various cocktail forms – hot or cold.
New Technology Designed to Detect Destructive Cocoa Virus
Swiss agrifood testing company SwissDeCode, in collaboration with Mars Wrigley, has created an on-site test that is designed to detect Cocoa Swollen Shoot Disease (CSSD) in asymptomatic trees in less than 60 minutes.
Passionate & Versatile!
Aavika Chhawchharia, Co-Founder of ‘Honey&Dough’ Coffeehouse & Bakery
Soya Means Health
With the excitement about healthy foods reaching its crescendo, it has become almost difficult to enjoy a sinful dessert or a creamy pastry without gulping a few slices of guilt along with them.