Feb-Mar ’19 Hammer Food & Beverage Business Review 73

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Publisher cum Editor
Rajneesh Sharma
rajneeshhammer@gmail.com

Associate Editor
Swarnendu Biswas
E d i t o r i a l
Resident Editor
Sharmila Chand (Delhi)

T
Ashok Malkani (Mumbai) he bakery industry in India is experiencing
Layout & Design robust growth, employing a large number of
Hari Kumar. V people. The bakery sector is the largest of all
Abhishek Singh Rathore
the segments of India’s food processing sector.
Production Assistant
Mamta Sharma A report released by leading market research

Advertising Sales
company IMARC in March 2019 stated that the
Delhi: Debabrata Nath, Sumesh Sharma Indian bakery market reached a value of $7.22
Director Sales billion in 2018. The market value is projected
Sanjay Anand to exceed $12 billion within the next five years,
Mobile: +91 9811136837
expanding at a compound annual growth rate
Director Operations
(CAGR) of 9.3 per cent during 2019-2024.
Rajat Taneja
Mobile: +91 9810315463 Cover Story discusses how bakery industry is innovating new products since
Editorial & Advertising Offices:
modern consumer crave for something new and innovative. The pastry chefs
Delhi: have endeavoured to come up with some contemporary and pioneering ideas.
Hammer Publishers Pvt. Ltd. Bakery industry which has witnessed huge changes in last decade or so is
206, Samrat Bhawan, Ranjeet Nagar Commercial Complex,
due for growth in more customer centric innovations in bakery products. Being
New Delhi-110008
Phone: 91-11-25704103, 45084903, 45093486 the integral part of bakery industry, many QSR’s serving burgers or pizzas are
Mumbai: dying out of lack of innovations. But the sector is still witnessing exponential
Hammer Publishers Pvt. Ltd. growth in India which coincides with the growing affluence and aspirations
105, 1st Floor, Aarpee Centre, Gufic Compound,
11th Road, MIDC, Near Tunga Paradise Hotel, of middle class. Business story discusses how the increasing demand has not
Andheri (E), Mumbai-400 093 only prompted international chains from expanding their business in India but
Phone: 022-28395833
has also tempted several Indian entrepreneurs to jump into the fray.
Another segment of the bakery industry - home bakers –  is growing their
E-mail: info@hammer.co.in influence among innovative buyers by offering their unique creations of
© 2019 Hammer Publishers Pvt. Ltd. No part of the publication may cakes, cupcakes and cookies from home. Today they have grown as a strong
be reproduced, stored in retrieval system, or transmitted in any form
or by any means, electronic, mechanical, photocopying, recording or competition to regular retail bakeries and even franchises. Feature story
otherwise, without prior written permission of the publisher.
stress upon how home bakers, mainly women, have gained sufficient skill and
Bakery Review is a bi-monthly magazine, printed, edited, owned and
published by Rajneesh Sharma from 206, Samrat Bhawan, Ranjeet knowledge of making bakery products by educating themselves in major bakery
Nagar Commercial Complex, New Delhi. Printed at Swan Press, B-71,
academies in India and around the world, to become successful entrepreneurs.
Naraina Industrial Area, Phase-II, New Delhi-110 028.
Editorial Policy: Editorial emphasis in Bakery Review magazine is on Today there are lots of innovative entrepreneurs running successful bakery
educational & informational material specifically designed to assist outlets in major cities of India.  With knowledge, they also have passion for
those responsible for managing Bakery & Confectionery business.
Articles are welcome and will be published on the sole discretion creating innovative products and trying new techniques and ingredients for
of the editor.
their creations. Next financial year will surely witness more creativity and
Disclaimer: The editor and publisher believes that all information
contained in this publication are correct at the time of publishing. innovation in bakery products, keep watching this space.
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.
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 Feb-Mar ’19
 16 COVER STORY DEPARTMENTS
Customising Bakery

24 BUSINESS
Business Opportunities in QSR’s 04 Event

32 FEATURE
Home Baked Goods
10 News Scan

36 OPERATIONS
Flour Processing

38 TREND 42 Interview
Challenges Facing India’s Bakery Industry

40 INDUSTRY
Breaking Fast in Post-Modern India 44 Product Preview

Feb-Mar ’19 3
 E V E N T BAKERY REVIEW

Aahar 2019:
Going Strong against odds

A
AHAR – The International Food & Processing Industries (Govt. of India) and solutions; fitness & spa equipment; safety
Hospitality Fair took place at its Agricultural & Processed Food Products & security solutions; in-room technology
regular venue of Pragati Maidan, Export Development Authority (APEDA). and entertainment; hospitality support IT
New Delhi. AAHAR 2019 happened to be the The associates for the event were All solutions; furniture & interiors; carts and
34th edition of AAHAR, which is regarded India Food Processors Association (AIFPA), trolleys among others.
as the largest fair in the food & beverage Association of Resource Companies for Besides facilitating business, Aahar 2019
and the hospitality sectors in India. The the Hospitality Industry of India (ARCHII), also provided an effective platform of great
mega show for the food & beverage and Food and Hospitality Support Association opportunity for the global food & beverage
hospitality industry took place during 12th of India (FHSAI), Forum of Indian Food and hospitality industry to disseminate/
-16th March 2019. Importers (FIFI), and Hotel & Restaurant gather relevant information and gauge
The show over the period has grown by Equipment Manufacturers’ Association of ongoing and future trends, which can
leaps & bounds but due to renovation of India (HOTREMAI). greatly benefit many participants at the
the VENUE - Pragati Maidan, the area was AAHAR 2019 was demarcated into two fair. The mega event came across as an
reduced due to lack of space available. It concurrent exhibitions. ‘Hospitality India’ ideal platform for importers, overseas trade
was a logistic nightmare for the ITPO to covered hotel & restaurant equipment and delegations and Indian players in the food
handle such a large show against all odds. supplies and ‘Food India’ covered food, & beverage and hospitality realm, and also
Though there were multiple issues related to processed food & beverage products. for policy makers and media personnel to
organisation of the show, still it witnessed AAHAR 2019, like its earlier editions, exchange knowledge and information. The
good participation and visitors during five did have an exhaustive list of products event attracted a large number of business
days of the event. on display. They included fresh produce & visitors. The prominent among them was a
During the recent years and even dairy products; chocolate; desserts; bakery pavilion from China.
today Aahar is regarded as a well-known products & ingredients; organic & health AA H A R 2 01 9 att ra cte d ove r 6 0 0
destination for global vendors and sourcing products; frozen, canned & processed exhibitors from India, including foreign
professionals from the food & beverage and food; meat; poultry; sea food; cheese and participants from 20 foreign countries. The
hospitality industry. With the food industry fine specialty food; snacks; food additives foreign exhibitors at the fair were from USA,
in India, currently growing at a CAGR of 11 and preservatives; coffee; tea; syrups; China, Canada, Germany, Italy, Switzerland,
percent, the potential for AAHAR is only juices; energy drinks; other non-alcoholic Russia, Poland, and Turkey to name a few.
expected to get bigger in the near future. beverages; alcoholic beverages, bakery & Over the five days of the event, AAHAR
The event was meant exclusively for the confectionery equipment; food preparation 2019 attracted leading visitors from all
business visitors on its first four days. The equipment & supplies; food processing parts of India.
event was open for the business visitors and & packaging equipment; refrigeration / There were new products and trends
as well as for the general public on the last chillers / freezers; tableware & glassware showcased during the five day event.
day of the event. products; bar equipment & supplies; New companies from India and abroad
The event was being organised by storage units; kitchen support equipment; participated for the first time to showcase
the India Trade Promotion Organisation housekeeping products & supplies; laundry new product launches. HOTREMAI in
(ITPO), the premier trade promotion body & cleaning equipment; linen; furnishings; association with HPMF organised a seminar
of the Government of India. The event textiles; fabrics & apparels; bathroom on the purchasing trends in the hospitality
was supported by the Ministry of Food fittings & fixtures; lighting solutions; cooling industry.

4 Feb-Mar ’19
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 E V E N T BAKERY REVIEW

THAIFEX-World of Food Asia 2019

T
HAIFEX-World of Food Asia returns fast food restaurants, cafes, bars, caterers,
for its 16th edition from 28 May - 01 and hotels. Visitors can expect talk shows,
June 2019 at the IMPACT Exhibition product demonstrations, and workshops
and Convention Center, Muang Thong Thani, presenting revolutionary technology,
Bangkok, Thailand, for best of the food products, and designs specially curated
and beverage industry. The region’s major from THAIFEX-World of Food Asia exhibitors,
dedicated F&B trade show is the strategic trending international innovators, and up-
gateway for companies looking to penetrate and-coming regional start-ups.
the industry in the ASEAN and Indochina The THAIFEX Halal Market and
regions. THAIFEX Organic Market is also making
In 2018, THAIFEX-World of Food Asia a comeback this year, along with the
received a total of 13,110 international improved THAIFEXtaste Innovation Show.
trade visitors from over 150 countries. The exclusive knowledge partner, Innova
This brought the total trade visitor count Market Insights, will have live presentations
to a whopping 62,039, the largest visitor on the top 10 consumer trends that are
attendance at the tradeshow to date. taking product development forward with
This year, THAIFEX-World of Food Asia is insights on packaging, technology and
expecting more than 2,500 exhibitors from flavour drivers. Visitors will also get insights
more than 40 countries with new country into the Top Innovative Products.
groups from Brazil, Poland, and Spain. The In addition, the innofood Asia Conference
show is expecting 68,000 trade visitors, a returns, this time as a joint conference
10 per cent increase from the 2018 show. with the Thailand Food Innovation Forum.
counters readily available at all registration
Thaifex is also organising this year visit of Across 2 days, speakers will explore how
counters and official hotels around Bangkok.
more than 2,000 top-rated hosted buyers. collaborations in technology, food and
It is also offering express luggage delivery
design are revolutionizing the way food is
from showgrounds to airport (chargeable
An Elevated Tradeshow Experience service; 1 pc complimentary for Hosted
viewed and interacted with.
As a show geared towards the facilitation of Buyers)
quality business and trade deals, THAIFEX- Supporting Programs
World of Food Asia 2019 will feature a new Back for its 8thedition, the Thailand
Innovations and Trends
and improved hosted buyer experience. Ultimate Chef Challenge (TUCC) gathers
THAIFEX-World of Food Asia presents 11
The hosted buyer program was a huge hit teams from around the region vying for the
masterfully crafted trade shows across
in 2018, with 2,168 international buyers coveted titles of “Best Ultimate Professional
all 11 mega halls at the IMPACT Exhibition
attending the show. This year, hosted buyers Chef Award”, “Best Ultimate Junior Chef
and Convention Center, including Coffee
will be able to pre-select the exhibitors they Award”, and “Best Ultimate Pastry Chef
& Tea, Drinks, Fine Food, Food Service,
want to meet ahead of time to ensure that Award”. New classes designed for the next
Food Technology, Frozen Food, Fruits &
appointments during the show days are challenge will include the "Asia Gourmet
Vegetables, Meat, Rice, Seafood, and Sweets
productive and meaningful. Challenge".
& Confectionery.
An exclusive membership card, the TUCC will also host the qualifying round
Making its debut this year is the
THAIFEXclusive Card, will be issued to top of the Global Chef Challenge, featuring
T H A I F E X f u t u re Fo o d E x p e r i e n c e + ,
buyers for quick access to the show with chefs from across 10 participating countries
showcasing trends and innovation in
exclusive benefits such as complimentary competing in the “Global Chefs Challenge”,
foodservice relevant to quick service and
F&B, concierge services, Wi-Fi access, “Global Chef Pastry Challenge”, and
massage as well as luggage delivery and “Global Young Chefs Challenge – The Hans
storage. Bueschken”.
Furthermore, to enhance the visitor THAIFEX-World of Food Asia is jointly
experience, THAIFEX-World of Food Asia organized by world leader in organising food
2019 will be introducing River taxi rides and food technology events, Koelnmesse,
to reduce travelling time to and from the Department of International Trade
Bangkok’s city center, an additional Promotion, and the Thai Chamber of
transportation means to the free shuttle bus Commerce.
service (chargeable service). It is providing
an improved and larger exclusive Guest Club, F o r f u r t h e r i n f o r m a t i o n v i s i t : w w w.
faster self-check-in system, with self-print thaifexworldoffoodasia.com

6 Feb-Mar ’19
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 E V E N T BAKERY REVIEW

IHE19 Curtain Raiser EVENTS’ CALENDER

HOTELEX 2019
1-4 April 2019
Shanghai New International Exhibition
Center, Shanghai, China
www.en.hotelex.cn

HICSA 2019
(Hotel Investment Conference – South Asia)
3-4 April 2019
Grand Hyatt, Mumbai

A fter  the  tremendous success of IHE18,

India Expo Centre & Mart (IEML) hosted
another magnificent curtain raiser to
launch such opulence.”
Chef Davinder Kumar, Vice President, F&B
Production & Executive Chef, Le Meridien,
www.HICSAconference.com

Bakery China 2019

the  second edition of India International Delhi, added, “Due to vision and  the  sheer 6-9 May 2019
Hospitality Expo (IHE19) at Hotel Le Meridien, hard work that  the organizing committee Shanghai New International Exhibition
Delhi. of India International Hospitality Expo has Center, Shanghai, China
India International Hospitality Expo (to put in, it is no doubt that the show will grow www.bakerychina.com
be held between 7-10 August’ 2019 at India exponentially. Also, I just saw the presentation.
Expo Centre and Mart, Greater Noida) has It was fabulous!” HOFEX 2019
been curated in tandem with the  vision of Amit Lohani, National Convener, Forum 7-10 May 2019
becoming the greatest, grandest and biggest of Indian Food Importers, also weighed in, Hongkong Exhibition centre, Hongkong
hospitality show in Asia. And in  the  first “This show has been striving to make India’s www.hofex.com
leg of effort to accomplish hospitality industry a spectacular
this, the dextrous team of India exa m p l e fo r   t h e   fo r m e r ’ s SIAL China 2019
Expo Centre & Mart (IEML) potential and this can be seen 14-16 May 2019
hosted yet another curtain in  the  vision of stake holders. Shanghai New International Exhibition
raiser to this grand show. We visited  the  show last year Center, Shanghai, China
The  grandeur of  the  show and it was fabulous! Food is an www.sialchina.com
witnessed semblance important aspect of hospitality
with  the  success of  the  first shows and FIFI would like to NRA Show 2019
edition of India International support IHE 19 in this endeavour.” 18-21 May 2019
Hospitality Expo which Henceforth, this curtain McCormick Place, Chicago, US
witnessed over 200+ Exhibitors raiser was literally a trailer www.show.restaurant.org
and 6000+ top decision makers for  the  mammoth success
from the hospitality industry. that IHE 2019 is set to achieve in Thaifex- World of Food Asia 2019
Continuing the tradition, the curtain raiser August and this reverberated in the sentiments 28 May- 1 June 2019
of IHE19 was dynamic, high-powered and of each of the notable personalities present Impact Challenger & Exhibition Center,
immensely successful wherein top hospitality - from top hoteliers, CEOs, GMs, Executive Bangkok, Thailand
change makers and stalwarts graced the dais Chefs, known architects and designers to one www.thaifexworldoffoodasia.com
and shared their vision for  the  future of of the best hospitality suppliers.
hospitality in the country. With a robust strength of 650 Exhibitors Food Taipei 2019
Rakesh Kumar, Chairman, India Exposition and 25,000 Decision Makers -  the  show 19-22 June 2019
Mart Limited, said, “The vision of IHE is not my promises to be  the  largest and  the  most Taipei Nangang Exhibition Center, Taiwan
own, but it has come as a need of the hour comprehensive sourcing hub for Hospitality, www.foodtaipei.com.tw
from  the industry. For years together, we Retail, F&B, Baking, Housekeeping, Architects
have been discussing that there should be a as well as design enthusiasts. Hence, this MIFB 2019
hospitality show that caters to the potential platform will act as a powerful catalyst 26-28 June 2019
of our country and also matches international for all your professional goals given its Kuala Lumpur, Malaysia
standards. And I am so happy that we are out-an-out strong networking model that www.mifb.com.my
working actively to realise this vision.” will feature  the  very best industry leaders.
Iterating similar sentiments, Hari Dadoo, Additionally, with support from top industry Heimtextil India & Ambiente India 2019
Fair President, India International Hospitality bodies and dedicated brand building activities, 26-28 June 2019
Expo, commented,  “I believe that this show extensive national & international media Pragati Maidan, New Delhi
has a massive potential to become a coverage - the world-class infrastructure at www.heimtextil-india.in.messefrankfurt com
global phenomenon and that people will India Expo Centre & Mart will act as the stage www.ambiente-india.in
acknowledge that India has the strength to for this grand show.

8 Feb-Mar ’19
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Breads
Feb-MarPremixes
’19 | Frozen Fillings | Dry Fruits | Syrups | Chocolates | Dairy
9
 N E W S S C A N BAKERY REVIEW

Puratos India Blends Health with Taste

B as e d o n a re ce nt Tas te To m o r row
2019 Survey, a global study conducted
across 40 countries with over 17,000
consumers, people are placing more
and more importance on consciously
consuming healthy food which confirms that
‘Health and Well Being’ continues to be an Puravita Multigrain, Easy Puravita Brown demanding requirements of professionals by
important trend in the Bakery, Patisserie Bread and Easy Puravita Whole Wheat. being freeze-thaw stable. Available in Topfil
and Chocolate industry. It is a trend that Easy Puravita Multigrain mix contains an Cherry, Topfil Blueberry and Topfil Pineapple,
will continue to accumulate traction. People exclusive blend of 11 carefully selected seeds it is the perfect solution for professionals
want their food to contain ingredients which and grains which provide a perfect harmony looking to offer more natural and healthy,
are natural and have an added nutritional between taste and nutrition. This versatile yet tasty food to their consumers. 
value. Multigrain and seeded breads provide bread mix can be used for making pizzas, Health and Well-being will continue to
just the experience consumers are looking focaccia breads, snack breads and many be a major factor which will test the scope
for with regard to taste and texture. more. Easy Puravita Whole Wheat as the name of innovation in the Bakery and Patisserie
Embracing the latest needs of consumers suggests is made from 100 % whole wheat industry. With the Puravita range and Topfil
for relevance, authenticity and naturalness, flour making it, a good source of essential range, Puratos India enables you to respond
Puratos India’s Puravita and Topfil Range of nutrients, a healthier product in line with the to customer demands for healthier products
products offers vitality by bringing the taste, global market trend of Health and Well-being. combined with delectable taste.
health and well-being only grains, seeds and Easy Puravita Brown Bread mix is a bread Puratos India manufactures and supplies
fruits can offer. pre mix made of Malt flour and Whole Wheat, a wide range of quality & innovative
Breads made from the Puravita range which makes it a source of dietary fibres. ingredients for Bakery, Patisserie and
of bakery mixes have improved nutritional Puratos India’s Topfil range of fruit C h o co l ate b u s i n ess es . I t a l s o offe rs
value, are rich in fibres and minerals, fillings is another pivotal innovation that Marketing tools and solutions to identify
contain limited salt making them a perfect contains up to 50% of natural fruit, giving and suit the needs of customers and
contribution to a healthy balanced diet filled customers the nutrition of fresh and juicy encourages excellence through training,
with mouth-watering elements for taste. The fruits. The range of delicious fruit fillings demonstrations and exchange of ideas in
Puravita range has three bread mixes – Easy is ready-to-use, and meets the most its Innovation Centers.

Nestlé India TastyKan wins Bronze at ISC

Launches 'Mishti Innovation Awards 2019
Doi', 'Raita' TastyKan, the concentrated multi-spice liquid blends from Kancor Ingredients Limited,
secured Bronze at the ISC Innovation awards 2019. The award was announced at the
Nestlé recently launched two new offerings 4th edition of International Spice Conference (ISC), held at Novotel Convention Center,
for consumers in India — Nestlé a+ “Karela Hyderabad from 28th to 31st January 2019. Kancor, a pioneer in the field of Global
Raita” and Nestlé a+ “Banglar Mishti Doi”. Spices Extraction, came up with the unique product after a thorough research on the
growing culinary trends across the globe. They say that the consumer preferences in
the food industry are becoming bolder and knowledge driven with lifestyles adapting to
many evolving trends. More people are inspired by Celebrity Chefs, travellers and food
bloggers who are in search for new culinary experiences. Lately, people are becoming
more aware of eating food that has healthier, cleaner and simpler ingredient solutions.
There has also been a rise in demand for snacks that are indulgent, unique in flavours
“Our latest introductions in the Nestlé a+ and textures, healthy and that comes with attractive packaging.
range are a testament to our commitment Kancor’s savoury solutions team conducted ‘Chef Tour’, a one of a kind study that
to offer dairy-based nutritious, pleasurable focuses on regional dishes/cuisines across India. In regards to the study, the team has
and convenient products. We are confident tried recreating a range of gourmet food applications through fusion concepts using
that consumers will enjoy the delicious new TastyKan product range. These innovative multi-spice liquid blends, made using spices
Nestlé a+ Banglar Mishti Doi and Nestlé a+ sourced from ethnic regions across the world, are customisable and can be used in
Karela Raita,” said Vineet Singh, General various applications.
Manager, Dairy, Nestle India. Geemon Korah, CEO and Director, Kancor Ingredients Limited says “TastyKan is a
Nestlé India said the two products will Novel natural product Kancor is bringing to the market. By doing this, we are widening
be available in 80 gram cups across stores the tasting experience and bringing the unique global recipes under one umbrella -
in Delhi NCR. TastyKan, inspired from global cuisines.”

10 Feb-Mar ’19
 Feb-Mar ’19 11

__INDIA MAGGIO 2018.indd 1 26/09/2018 15:53:57

 N E W S S C A N BAKERY REVIEW

Kamani Bakery Challenge RAY Health launches

2018 Held in Mumbai zero-sugar Indian
Sweets
Leading specialty oils and fats manufacturer
AAK Kamani Pvt. Ltd. recently organised the first
mega “Kamani Bakery Challenge” in Mumbai RAY Health (a part of LB Consumer
that gave a platform to all the participants to Goods Pvt. Ltd.) introduces Stevia
innovate and promote healthy products. For the powered Zero Sugar branded Indian
grand finale, winners from Pune, Ahmedabad and traditional sweets in the country.
Kolhapur competed. The short-listed products P u re C i rc l e, t h e wo r l d ’ s l e a d i n g
were judged by the jury on the parametres of manufacturer and innovator of Stevia
taste and texture, design and production, and, mainly, on health and sweetener has powered the development of these products.
innovation. RAY Health and PureCircle
The winners were Pradeep Sweets from Pune which won the award have joined hands to create
in the health category and Ismail Bakery from Pune which won the the new avatar of maintaining
award in the innovation category. sweetness in India’s favourite
“We have always been a believer of healthy living and building sweets. LB has launched
a fitter generation. We at AAK Kamani strongly believe in being a zero sugar Ray Soan Papdi,
co-development partner of our customers to improve and innovate Rasagullas and Gulab Jamun to make Indian market devour
their products by providing expert solutions,” said Arun Varma, Vice- onto these Indian traditional sweets without being guilty
President, Sales and Marketing, AAK Kamani. about the calories gained by sugar. The zero sugar – naturally
sourced Stevia powered Indian sweets are the beginning of the

Starbucks Unveils revolution in this category.

Sharing the consumer insights prevalent in Indian F&B

'Elevated' Coffee sector, Vice President and Head of South East Asia Region
at PureCircle, Navneet Singh said, “Today Indian consumer is

Experience in Delhi strongly inclined to natural solutions that improve health and
wellness. Based on our consumer insights, we find consumers
Combining coffee with unique brewing methods, coffee chain Starbucks are trying to walk away from sugar but they don’t want artificial
offers an “elevated” coffee experience at its Green Park store in New sweeteners like sucralose and aspartame in their diet. So the
Delhi. choice for a natural zero calorie sweetener is really appealing
The Green Park store in New Delhi is one of Starbucks' only three to consumers trying to balance calories with ingredients that
“coffee forward” stores in the country that celebrate every aspect of they understand and are from nature.”
the coffee journey -- the bean, PureCircle, the world’s leading manufacturer and innovator
the grind, the brewing style, of Stevia sweetener for the global food and beverage industry
the coffee master, the pairings reveals that year 2019 is going to witness a new trend of
of beverage with food curated Stevia sweetened food and beverage launches in the country.
specially for the elevated Due to rising graph of obesity, diabetes and other health risks
coffee experience, and the associated with consumption of excess sugar has made a huge
design of the store. shift in the consumer demand. Consumers are increasingly
Th e ot h e r two “ coffe e opting for no sugar and natural sugar variants of their favourite
forward” stores are located in Lokhandwala, Mumbai; and Green sweets, especially during the festive time. Working closely with
Park, Bangaluru. established as well as emerging F&B brands in India, PureCircle
The design concept for the New Delhi Green Park store is based on sees this trend catching up in a big way in the country.
coffee trees, with artwork that reference coffee fields. At the heart of Stevia is extracted from plant leaf and is 400 times sweeter
the coffee-forward espresso bar lies the Black Eagle (manual espresso than regular sugar yet has no effect on the blood sugar. Unlike
machine) which makes quality and consistency of the espresso shot artificial sweeteners Stevia is completely safe for consumption
its mission. and has no side effects.
The “Chemex” is another example of a manual pour-over method. PureCircle’s research studies have shown that when used
The Chemex is an elegant one-piece hourglass shaped vessel, made in sugar-reduced food and beverages versus full sugar/
of high quality, heat-resistant glass. What distinguishes the Chemex calorie products to displace carbohydrates, high-purity Stevia
most is its special filters. They remove more of the coffee oils for leaf extract can help reduce blood glucose as well as energy
exceptionally clean coffee. consumption. Plant-based, zero calorie Stevia can be part of
The Green Park store is also the first store in Delhi to offer the a well-balanced diet to help reduce energy intake without
“Starbucks Nitro Cold Brew”, a small-batch cold brew coffee which is sacrificing taste. From kids to adults and diabetics to non-
slow-steeped, infused with nitrogen for a naturally sweet flavour and diabetics, PureCircle High Purity Stevia sweetener is for all
velvety smooth mouthfeel, Starbucks said. family consumption and offers great taste.

12 Feb-Mar ’19
Feb-Mar ’19 13
 N E W S S C A N BAKERY REVIEW

Rich’s Gourmet Guide Delhi demonstrates

latest innovations
Rich Graviss, a leading manufacturer of ingredients for
Cakes and Desserts recently organised the Delhi chapter of
Rich’s Gourmet Guide - The Bakers Lounge at Le Meridien.
Inspired by the upcoming festive season, Rich’s team of
In-house chefs and experts demonstrated International
trends in Desserts, Cakes, Beverages & Savouries through
different concepts such as Modern Cake Art, Truffle Art,
Whip Topping Art & Nugel Art.
The company’s team of Chefs prepared a variety of cake
“Understanding the challenges our
designs at Live Counters for bakery enthusiasts to equip them with
customers face and innovating
their unique recipes & styles as per the national as well as global
solutions to make their business
trends. With a focus on festivals, the event was aimed at helping
boost sales for customers and aspiring bakers alike by inspiring them more convenient and profitable
and showcasing variety of new & different applications. is the lynchpin of our business
Pankajj Chaturvedi, ED & CEO, Rich Graviss and Pankaj Jain, GM- strategy. We stand true to our
Marketing, Sales & Culinary along with other renowned dignitaries co m m i t m e nt i n t re at i n g o u r Pankajj Chaturvedi Pankaj Jain

from the hospitality sector participated in the day-long activities customers, associates and communities like Family and these
focused on guiding customers & aspiring bakers with the latest family values drive us towards continuous improvement. Our team
design trends in the Global Bakery sector. Some of Rich’s esteemed of talented chefs work tirelessly to create newer recipes and
clients aka Bakeries - Maxin Bakeries, Master Bakers, JJ Bakers etc. applications that can help our customers to be relevant to the
were also present at the event. modern consumer. Today’s event is one such effort made by Rich’s
Commenting on the initiative, Pankajj Chaturvedi states, team to share our learning and knowledge with our family.”

‘Olives from Spain’ awarded at AAHAR

‘Olives from Spain’ awarded as one olives. All visitors could taste, enjoy
of the most original displays at and experiment Spanish olives with
AAHAR (New Delhi) and featuring a fresh twist.
C h ef S a ra n s h G o i l a as B ra n d Th e s ta l l a l s o fe at u re d t h e
Ambassador to perform two master “Spanish Olive Marinating Bar”.
classes. For a fifth year in a row, The bar concept aimed to bring
Olives from Spain targets India closer to the Indian professionals
as a key market for international a “new” way of consuming Spanish
promotional campaigns. olives as marinated olives. This
One of the main activities in the concept, which is still new to India,
current Campaign has been the yet traditional in Spain, allows to
participation at AAHAR, Delhi. The prepare in a very simple way and
purpose was to spread awareness in a very short time delicious and
about Spanish table olives and letting the key industry stakeholders healthy snacks by simply topping olives with the preferred herbs
know about the endless possibilities of this little fruit. This will help or spices, and tossing them up with fresh juices such lemon and
Spanish olives sector continues increasing the exported volume extra virgin olive oil.
to the Indian market. Olives from Spain‘s participation at AAHAR Olives from Spain program also featured two well acclaimed and
exhibition has proven the versatility of table olives as a nutritionally interesting live cooking master classes conducted by Chef Saransh
balanced snack and as an interesting ingredient to be integrated Goila, Brand Ambassador of Olives from Spain, at the Indian Culinary
in the rich Indian cuisines. Besides has conveyed the messages of Forum Area. Attended by a passionate and curious audience made
its quality standards, the different varieties and health properties up of media professionals, bloggers and Chefs, Chef Sarash Goila
of the olives. spread key information on Spanish olives, highlighting his long-time
Olives from Spain participated at AAHAR with a unique stall passion for the little fruit. He also shared his culinary skills and
for which was awarded by the organizers, Indian Trade Promotion knowledge on how to blend Spanish Olives with the Indian regional
Organization, as one of the best and most original displays of the cuisines at the master class “Spanish Olives weds Indian Khanna”
fair. With an original artwork and design, the stall showcased its and how to infuse Spanish olives with Indian masalas and chutneys
key products in the Indian market: green, black and pimento stuffed at the master class Mix, blend, marinate with Olives from Spain!

14 Feb-Mar ’19
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 C O V E R S T O R Y BAKERY REVIEW

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

C raving for something new is becoming

a passion – or fascination – for the
millenials as well as the elders. This is
Changes Galore
Rahul Shetty, Junior Sous Chef, Bengaluru
having said that, we, as chefs and pastry
enthusiasts, keep pushing our boundaries
to put new and creative elements on the
Marriott Whitefield discloses, “Guests are
becoming more predominant in the F&B intrigued by new types, shapes and textures plate without compromising on the quality
industry, particularly in the bakery segment. just as much as by the traditional ones. and taste.  Innovating a new trendy design
Due to the rising foreign influence and the That’s why we see the popularity of new or thoughtful element as per the occasion
fluctuating eating habits, innovation in bakery products, which are a combination or theme is what all the pastry chefs are
bakery products is contributing significantly of well-known classics. Some of the most contributing each day. The new generation
to its growth trajectory. famously known innovations include: Cruffin is very particular about what they eat and
With advanced aspirations of the younger (a croissant shaped like a muffin) and the how they eat and to keep them surprised
generation for increased socialisation, Cronut (a croissant shaped like a doughnut, and thrilled our creativity and innovativeness
the demand for more hang-out options is stuffed with chocolate ganache). play the trick.”
escalating, giving rise to newer formats of The advent of molecular gastronomy in Rajat Sachdev, Pastry Chef, Sofitel
bakery cafes which offer not only normal the Indian bakery industry has changed the Mumbai BKC reveals, “With an increase in the
bakery products and chocolates but also way people look and feel about desserts. consumption of comfort food, consumers are
offer beverage items. Thus, today, a bakery A simple dessert like the Tiramisu is taking willing to pay more for quality products that
café provides not only baked food but also huge turns on how to plate and prepare the meet their taste requirements. The bakery
has a complementary beverage segment in dish. By keeping the ingredients same as industry is one, which constantly evolves
the menu. the original recipe, innovation for us is all with each passing day; bakers are inventing
Not only is the format of bakery about discovering new tastes combinations new delicacies to please consumers for all
undergoing a change but, in the present and textures.” occasions. Rare ingredients are incorporated
times, if you want to make your bakery a Vikas Vibhuti, Cluster Executive Pastry and indulgent products that retain their
success you must also introduce innovative Chef, JW Marriott Pune declares, “Innovation freshness and are aesthetical in appearance
products, which the bakery chefs have taken is a must! Bakery and confectionery is are gaining popularity. Hotels and restaurants
up in real earnest. the glamour quotient of food industry and that specialise in desserts and bakery are

16 Feb-Mar ’19
BAKERY REVIEW C O V E R S T O R Y

working towards introducing unique variations in order and similar.”

to keep their menus fresh. Siva Kumar, Pastry Chef, ibis & Novotel Bengaluru
Consumers are increasingly keen in trying Techpark, states, “The new trend in bakery is: making
traditional products that have been given an healthy confections and ensuring there are more
innovative twist, by adding authentic flavours, fruit options for our guests. Our desserts and bakery menu
fillings and more to entice the consumers. Customers include options which are sugar/gluten free so that
can also personalise their pastries, cakes, pancakes guests from all segments can enjoy our delicacies
and more with an assortment of unique ingredients without worrying about unhealthy food consumption.”
such as chocolates, jelly beans, attractive toppings and Avinash Kumar, Executive Chef, Novotel Imagica
more. Along with products such as mixes, ready-made, Khopoli, declares, “Innovation is the backbone of any
part-baked and frozen options, there are spicy-tangy business, without this you cannot sustain and grow -
desserts, natural colouring, and healthy items such as “Innovation is the key to success”. Nowadays, a lot of
grain-baked products that have been introduced to people have become health conscious, hence there
capture the attention of the sweet-tooth audience.” is high demand for vegan and super food.”
Alok Singh, Chef De Partie, Crowne Plaza Pune City Neelabh Sahay, Executive Chef, Novotel Kolkata
Centre, adds, “Today the guest looks forward to a lot Hotel & Residences, asserts, “Bakery as a market is
of new ideas & concepts in food & most importantly in projected to grow thanks to high-quality products,
desserts. People are tired of eating the same desserts natural ingredients and new technologies allowing
everywhere and want to move out of the pastry for companies to offer goods with improved organoleptic
K.S. Mahesh dessert mode. Innovation in bakery products is more and nutritional characteristics. Today, Innovation is
towards eating healthy, low calorie yet mouthwatering not restricted to product making and garnishing but
desserts, convenient or comfort foods that give you also production technologies. Several companies are
the ultimate pleasure of eating a dish.” developing new systems for the production of bread
Manjul Myne, Pastry Chef, JW Marriott Chandigarh, and roll products from a dough band and ensuring
says, “Freshness and creativity are intrinsic to create a gentle handling of highly hydrated dough. Industrial
new and unique experience for food lovers every time dough band formers can process all kinds of dough,
they visit an outlet. We, at Chandigarh Baking Co., even with high water content and long proofing time,
thus ensure that we come up with new offerings both obtaining a homogeneous dough band with uniform
for new seasons and occasions. Apart from introducing thickness and width, for the production of bread and
seasonal offerings, Chandigarh Baking Company rolls with precise weight accuracy.”
celebrates important occasions through innovatively Gopal Jha, Executive Chef, Grand Mercure
Niklesh Sharma crafted bakery items. We recently launched an entirely Bangalore, states, “At Grand Mercure Bangalore, we
new menu of ‘Warm & Cozy’ desserts as an ode to the focus to introduce innovative products with each
winters. These warm bakery desserts were served as passing day as bakers are inventing new delicacies
part of the special ‘Warm & Cozy’ desserts range by to please consumers for all occasions. It is important
CBC which took over as the new comforters during to consume fresh & healthy ingredients as it makes
the winter gone by, leapfrogging traditional favourites the dishes to taste better. Currently, low fat & gluten
like Tea, Coffee and Indian desserts and inspired a new free ingredients are trending in the market.”
trend in the region. Waqar Ahmed, Pastry Chef, Hilton Bangalore
Following are the new innovations and fusion Embassy Golf Links, affirms, “At Hilton Bangalore
dishes that have been introduced to the menu of Embassy Golf Links, we focus on innovation while
Chandigarh Baking Co., JW Marriott Chandigarh: delivering quality without compromising on taste. The
• Jaggery and Fennel Cake world of bakery is evolving and we like to innovate new
• Jawa Plum Cake dishes for our guests. This ensures happiness of our
• Waffle Pressed Chole Kulcha regular customers and adds to the attraction of new
Mahesh Padala • Vegan Coconut and Mango Panacotta visitants. At Recess, we are now serving handcrafted
• Katcha Aam Granita breads and cookies with vibrant fruit fillings and
• Peach and Pistachio Opera toppings which are full of summer flavours. We are
• Dark chocolate and Chilly Pastry also exploring the idea of serving our pastries in mono
• Nutty Crunch Kasoori Methi Cookies etc. portions or bite sized portions, so that the individual
Sheriyar Dotivala, The Resort Mumbai, explains can experience a variety of desserts.”
“Many retail bakeries are now offering whole-grain Niklesh Sharma, Founder, Academy of Pastry Arts,
and multigrain breads, but flavour continues to be a agrees that for a bakery to succeed, it is essential for it
priority among retail bakery consumers.” to introduce new products. He adds, “Running a bakery
Rajesh Yadav, Sous Chef, Holiday Inn Mumbai also means having to compete with other bakeries
International Airport, says, “Bakery industry is and a bakery that introduces new kinds of baked
sweeping the market with its innovative food items. foods regularly will be more successful than a bakery
Nowadays, people are becoming health conscious and that doesn’t introduce new products. Customers also
Pradeep Rawat prefer bakery products which are fat free, digestive expect innovation and want to be treated to the newest

Feb-Mar ’19 17
 C O V E R S T O R Y BAKERY REVIEW

desserts in the world, so it’s essential to introduce new anced diet and also helps prevent chronic diseases
products to keep customers happy. Some new innovations • Incorporating trendy cooking methods, sous vide
in bakery products have to do with ingredients used in cooking style, moist heat to maximize bakery productiv-
baked foods. Many talented bakers today choose to bake ity
using brown butter. Also many bakeries choose to use • Variations in packaging
natural colours instead of artificial ones. An advantage of • Curating bakery products which have a longer shelf
using natural colours is they enhance the taste of the food life
as well as its appearance. Also, baked foods that contain • Ready-to-eat products with a high nutritional value
natural colouring are healthier to eat. Another innovation • Hydroponic produce
in baking is baked foods with a quirky appearance. Such Ajay Anand, Director of Culinary, Pullman and
foods don’t look too good to eat, but actually, tempt Novotel New Delhi Aerocity, declares, “Innovation is
people to eat them because of their quirky and fun shape.” an important attribute to gastronomy at Pullman &
Rajat Sachdev Virendra Rathore, Pastry Sous Chef, Sheraton Novotel New Delhi Aerocity. For instance, recently we
Hyderabad Hotel Gachobowli states, “The bakery introduced new, bold and exotic flavours such as oreo
industry is constantly evolving and in order to keep up gateaux, blueberry & lime, orange crackle cake, walnut
one has to regularly keep innovating and experimenting. and blue cheese. Additionally, we use glaze that gives
At Sheraton Hyderabad Hotel, we have introduced a shine to our products, making them more appetizing.
Ragi bread and Ragi pastries that are layered with Further, we have introduced new flavours of bread such
dairy-free cream. We have also curated a sugar-free as potato focaccia, walnut blue cheese and rye bread.”
chocolate Ragi pastry for patrons who want to savour K.S.Mahesh, senior executive chef, Radisson  Blu
sweets without worrying about cheating on their diets. Resort Goa Cavelossim Beach, states, “In present times
Gluten free cakes, pastries and breads are amongst the it is very important to be innovative in bakery, keeping
signature delicacies at our property.” in mind a few key factors such as nutritional value
Pradeep Rawat, Sous Chef, JW Marriott Mussoorie of food, procurement of raw produce and the way it
Vikas Vibhuti Walnut Grove Resort & Spa, asserts, “If one wants can be used. The traditional methods and practices of
to be successful in the bakery industry, he needs baking should be well balance with modern techniques
to constantly innovate and update his techniques. to create a final distinctive appearance, textures and
Baking is a competitive industry today and trends are mouth feel. There is a wide range of produce available
always evolving in terms of techniques, ingredients worldwide. The following are a few of them:
and similar. Innovations are the answer to changing • Single origin chocolates which are procured from
customer demands. Currently, we are addressing the the best cocoa producing regions of the world.
requirement for healthy and organic ingredients. Refined • Use of ancient grains such as teff, einkorn, ama-
flour, saturated fats and even white sugar are finding ranth, millet, Tsampa and many more.
innovative and healthy substitutes by chefs, in order to • Use of botanicals to give floral notes such as of
give customers what they are looking for customisation rose, lavender and hibiscus; alongside savoury flavours
Manjul Myne is also an upcoming trend that guests look forward to.” from thyme, rosemary and basil.
Ashutosh Gairola, Bakery Head Chef, Renaissance • More and more use of sprits and flavoured liquors
Bengaluru Race Course Hotel affirms, “Bakery industry to create new impression to one’s palette.
is sweeping the market with innovative food items. • We can call it edible art, creating spectacular
The fundamental trend that is catching up is the quest products such as potted plants, whole fruits and even a
to become Gluten-free. Consumers are demanding few equipment’s and devices, with a very multi textured
‘cleaner’ bakery products. There is also a trend in mouth feel.”
cakes using chalky pastels unlike the traditional bright
colored versions. Innovations and strategies are the key Cakes & Cookies
to success. In the present day scenario, the innovations When one talks of innovative products one is left
that bakers have come up with are those that have set wondering what can be innovative in cakes and cookies.
a trend mark. One such most popular innovation is the Well the pastry chefs have come up with innovative
Rahul Shetty
introduction of fondant, customised and theme cakes.” ideas even for these products.
Mahesh Padala, Executive Chef, The Westin Ajay Anand disclosed, “A large sweet producer can
Hyderabad Mindspace, lists the new innovations in innovate in a mature cake market by using new trends
bakery products: prevailing in the bakery industry. The new tools available
• Using alternatives for sugar, for instance, replacing in the market are stencils, bases, moulds and similar.
sugar with fruits in ice cream They can even venture in preparing sugar-free products,
• Gluten and allergen free products gluten-free products and many more. At Cafe Pluck at
• Fresh farm produce Pullman New Delhi Aerocity, we are also innovating
• Substitute to traditional flour to meet dietary meal in cookies gateaux, bread, garnishes, sugar content,
requests chocolate, salt dough, etc.
• Maximising the use of functional ingredients like Mahesh Padala states, “With the innovative trends
Waqar Ahmed quinoa, corn, sorgo flour, etc, which improve an unbal- in bakery, the cake market is putting continuous efforts

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 C O V E R S T O R Y BAKERY REVIEW

on designer cakes and dessert cakes based on regional and adopting the use of more holistic ingredients that
and international market trends and styles. As far as create less calorie and fat-laden baked foods. We’ve
cookies are concerned, with the emerging trends of also incorporated new styles of baking that are centred
2019, chefs have started to innovate cookies with on specified themes.”
whole wheat, multigrain and gluten free options.” Waqar Ahmed believes that cake market can be
Rahul Shetty iterates, “A large cake bakery can made innovative by “using nutritious ingredients,
innovate by adopting new concepts to make their no-preservative products, adding natural colours and
creations stand out in terms of enhanced freshness, flavours, avoiding sugar and substituting it with natural
maximum nutrition and authentic flavor in their cakes sweeteners.”
and cookies.” Gopal Jha claims that nowadays desserts do not
Ashutosh Gairola says “Large cake bakeries can mean only cakes. “Desserts like tiramisu, macaroons,
innovate by introducing new filling combinations and and truffles are also consumed. There is an elaborate
pairings and having amusing shapes of cakes. In the range of sweets ranging from sorbets, gelatos, candies
field of cookies we at Renaissance Bengaluru Race to Indian milk sweets. Our bakery, at Grand Mercure
Course Hotel have used local indigenous flours like Ragi, Bangalore, has a variety of innovative desserts like
which is healthy and lends very a different flavour and granita, different flavours of macaroons with different
texture to the cookies. We also experiment with a range toppings, fruit & cream based desserts, truffles,
of savoury cookies with diverse savoury elements.” miniature verrine and more. Therefore, I would like to
Vikas Vibhuti states, “In the present scenario, most stress that innovations in bakery is not confined to
of the innovation revolves around health benefits, only cookies or cakes.”
dietary requirements or are occasion based. Few of Neelabh Sahay believes that whether it is cakes
the innovations we see are: or cookies, “innovation is the result of dedicated R&D.
Ashutosh Gairola • Dietary or customised breads These days, the major focus is on a gluten-free, vegan
• Use of Prebiotic, probiotic or antioxidant ingredi- and a sugar-free world that is why most chefs or bakers
ents now do their bread-baking with pumpkin seed, ground
• Gluten and allergen-free breads, pastries and cakes flax seed, Chia Seed, Psyllium husk and similar. Apart
• Healthier desserts; low calorie, no carb, keto from that making sugar-free cookies and cakes with
• Creative Pralines and lollies oatmeals is another new trend.”
• Innovative and artistic cupcakes Avinash Kumar states that innovation in “cakes
• Popsicles and frozen desserts, trendy designs and other sweets creates a greater USP in terms of
• Contrasting or weird flavour combinations healthy eating as well as making them more kids’
• Ornamental donuts with various fillings friendly. Innovation is not just confined to cakes and
• Desserts on the go cookies, at Tubbby’s, Novotel Imagica Khopoli, we have
• Innovative designs in terms of celebration cakes innovated vegan banana oatmeal cake, vegan cheese
Ajay Anand Pradeep Rawat declares, “At JW Marriott Mussoorie cake, strawberry chia verrines, sugar free pumpkin
Walnut Grove Resort and Spa, we are working on tiramisu and more.”
the current trends in baking, and promoting wellness Siva Kumar disclosed, “At ibis & Novotel Bengaluru
through healthy eating habits. We freshly bake a Techpark we have curated healthy cookies with
wide range of healthy cookies using natural and pure muesli and chia seed which has rich fiber, protein and
ingredients which are uncommon in bakery such as, calcium. Today everything is about personalisation
buttermilk cookies, broken wheat, oats, quinoa, flax and customisation. It’s possible to incorporate this in
seeds etc.” certain cases by knowing the consumer needs such as
Virender Rathore, avers that bakers specialising in allergies, dietary requirements and more. Accordingly,
cakes are now innovating and improvising by using customised breads can be curated.”
healthy oils and ingredients to meet the demands of Rajesh Yadav asserts, “In this competitive market,
the customers. At Sheraton Hyderabad Hotel, we freshly producers can come up with various innovative and
Gopal Jha bake a wide range of healthy cookies using natural creative ideas for cakes and other bakery products.
ingredients along with innovative healthy treats like Cookies can be of various types. We at Holiday Inn
ragi bread and pastries, granola and gluten-free bars Mumbai have introduced some healthy cookies like
amongst others.” whole wheat cookies, low fat cookies, and cookies
Niklesh Sharma is of the opinion that innovation without using flour, which tastes good and are healthy.
in bakery is not confined merely to cookies. He adds, You may even make customised biscuits. We also have
“We, at Academy of Pastry Arts, teach our students gluten free bakery products and also some Indian style
to learn baking and to experiment as well. Such cookies made of Methi and Mint.”
experimentation allows our students to thrive when Rajat Sachdev states, “The cake market today has
they work professionally. It allows them to create a grown manifold and a large sweet goods producer must
unique signature style of baking that differentiates be aware with the ongoing wave of trends in the cake
them from their peers. Some innovations we have industry. The strength of individual goods producers
Virender Rathore made include crafting unique cakes for individuals is their loyal customer base and control over their

20 Feb-Mar ’19
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 C O V E R S T O R Y BAKERY REVIEW

quality and freshness. They should leverage Seed Savoury Biscotti, Almond Meringue buckwheat for a healthy lifestyle.”
this strength to expand their goodwill and Cookie, etc. which are extremely famous Waqar Ahmed disclosed, “At Hilton
curate unique delicacies that can compete with amongst our patrons.” Bangalore Embassy Golf Links we customise
the cake giants. Customers want to explore Alok Singh states, “In a mature cake breads in different shapes, sizes and unique
international flavours with authentic fillings market larger sweet goods producers would ingredients as per the guest request.”
and ingredients to satisfy their preferences innovate with the developing trends like Niklesh Sharma says, “Several bakeries are
and curiosity. For example, Japan is one of the reducing calories and fat content, using providing customers the option to customise
frontrunners in cake innovation. Their cakes natural flavours, nutritional value ingredients, their breads, by paying a little more.”
such as steam cakes, Dora Yaki and Manju more of fruit natural resources and local Ajay Anand avers, “We at Cafe Pluck at
cakes, are highly valued around the world seasonal flavours. Pullman New Delhi Aerocity have customised
and are often bought as souvenir gifts. The We, at Crowne Plaza Pune City Centre, bread to cater to guests who are on a gluten-
Japanese have also perfected the art of cake have innovated in cookies market with our free/sugar-free diet or are allergic to nuts.”
making with their friendly and amusing shapes, oats & jaggery cookies which are 100% K.S.Mahesh declares, “Customised breads
bringing out the playfulness in a novel way. At healthy & innovative. They are also our best are quite popular with people today as it gives
Sofitel Mumbai BKC, we have demonstrated the sellers.” you opportunity to create a unique flavour and
idea to customise cakes as per the consumer keeps the bread interesting. Customisation
flavours and likes. This can be seen in the Customised Bread can be done considering various key factors
recent produce, wherein we have customised Bread is a major product of the bakery such as shape, type of flour used, additional
cakes such as the Jack Daniels barrel and the industry but today the consumer is no longer of herbs or spices, type of crust etc. This can
customised Minion cake. satisfied with the regular white bread loaves. be achieved only after vast knowledge and
The basic trends in bakery and pastry They want different ingredients and shapes. baking experience to identify which bread
innovation are related to Health, Pleasure Customised bread is their demand. So how dough would be the best to customise also
and Convenience. Cookies are a classic far can the bakers succeed in this? keeping in mind three key factors of visual
favourite, and are being experimented with Manjul Myne avers “The consumers today appeal, texture and mouth feel.”
fun-filled toppings, botanical essences, know exactly what they want, especially, Rahul Shetty revealed, “We, at Bengaluru
berry flavoured cookies, gooey cookies, when it comes to their tastes and health. Marriott Whitefield, have many country
brownie cookies and more. Apart from the G i ve n t h e a d va n ce d e q u i p m e nt a n d style artisan breads which we create in our
taste, innovations are also being made with technology, making customised bread for pastry shop including the garlic parmesan,
different textures and shapes to give the regular patrons is very much possible and multigrain, sesame and carrot, to name
good old cookie an edgy twist along with is a trend that is fast picking up these days.” a few. We also make a lot of customised
the ingredients according to its reigns such Alok Singh adds “Bakeries can make breads in our pastry shop depending on our
as Flavoured Ciabatta,Rustic Sour Dough, customised breads. And they can afford it customer’s requirements.”
Lavash Bread etc.” as most of them have a high volume of the Ashutosh Gairola states “Customisation
Manjul Myne professes, “There are diverse consumption of the breads.” of bread normally involves using flour and
ways in which a sweet goods producer can Sheriyar Dotivala asserts that customised grains asked for by the guests. People these
introduce an innovative concept in cakes. bread is possible but at a special price. days are getting away from gluten; hence
Given that patrons today want to explore Rajat Sachdev discloses, “Bakeries are many gluten free recipes are there which
new international flavours especially in introducing the concept where customers can be used for making customised breads
bakery and desserts, a sweet-goods producer can choose their ingredients and add them as per the need of customers.”
can innovate and come up with new products to the bread of their choice to give it a more Vi kas Vi b h u t i ass e rts , “ B re a d
based on exotic flavours, pairings and personalised touch. Customisation is key to customisations are mostly based on health
healthier key ingredients in cake-making. A provide consumers with a unique product.” and dietary requirements. Paleo diet bread,
baker can always substitute whole-wheat Rajesh Yadav concedes, “Customised Gluten free, Keto bread, high fiber, high
flour for half or full white flour or use breads are also possible but it requires protein, super seed breads, low carb loaves
superfood ingredients like Avocado, Greek time. We, at Holiday Inn Mumbai, have are examples of some of the trending bread
yoghurt, Flax seeds, Banana, Quinoa, etc. made complete whole wheat breads and customisations available today.”
or substitute sugar with natural sweeteners many more.” P ra d e e p Rawat aff i r m s “ Th e n ew
like jaggery and palm sugar. Presentation is Avinash Kumar says, “If the demand is technologies and the array of ingredients
another area where the baking industry can there then the supply of customised bread available have made it possible for bakeries
progress further. A fancy attractive cake is would not be a problem.” to produce customised bread.”
always an attraction. Neelabh Sahay claims, “Making Virender Rathore, iterates “With a 24
In cookies, Rolled Oats Granola Bar is customised bread is possible, albeit, within hour prior notice, we, at Sheraton Hyderabad
a local favourite at Chandigarh Baking a restricted product line. For this, bakeries Hotel, can customise breads as per our
Co, JW Marriott Chandigarh. The exclusive need to invest some values for the training customer’s preference. Prior notice helps
recipe is a healthy mix of flax seeds, rolled and development of the human resource in sourcing uncommon ingredients, if any.”
oats, sultanas, honey, maple, etc. making because it requires skills to delivery variety.” Yes, there are no two opinions about the
it a healthier and attractive option for our Gopal Jha declares “customisation of fact that the bakery is constantly innovating
patrons. We also have options like the Nut breads depends on the demand. Breads – be it in terms of ingredients, shapes of the
Crunch Cookie, Chickpea and Coriander can be made with oats, millets, quinoa or products or technology. n

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 B U S I N E S S BAKERY REVIEW

Business
Opportunities
in QSR’s
Food industry has been booming in recent times. One of the factors responsible for this is
the rising disposable income of the middle class which, according to NRAI, is expected to
rise to Rs 51,000 crore in 2021, from Rs. 20,400 crore in 2016. Quick Service Restaurants’
business has been growing exponentially and is expected to touch Rs. 25,000 crore by 2020.
The increasing demand has not only prompted international chains from expanding their
business in India but has also tempted several Indian entrepreneurs to jump into the fray.
Several new ones are eyeing the market with interest. Ashok Malkani presents a kaleidoscopic
image of the QSR industry to enable newcomers make a success of their proposed project.

24 Feb-Mar ’19
BAKERY REVIEW B U S I N E S S

I ndia’s QSR market, which is growing

at a CAGR of 25 per cent due to rapid
urbanisation and increase in spending
power of the middle class and millenials,
has not only encouraged the global brands
to expand their footsteps in India but has
also prompted Indian entrepreneurs to
venture into this field. The quick service
restaurant (QSR) sector is, according to
Assocham, expected to reach Rs 25,000
crore within the next five years. This is
because the rate of Indian population
e at i n g o u t i s co m p a rat i ve l y l ow to
countries like the US, Brazil, Thailand,
China, etc. According to industry body,
National Restaurant Association of India
(NRAI), quick service restaurants (QSR’s)
like Pizza Hut, Burger King, Goli Wada
Pav, Burger Singh, etc have been growing
exponentially in the recent times.
Research firm Euromonitor states that pizzas are becoming meal replacement concentrated on competitive pricing
Families in Tier-I cities spend about Rs and comfort food. clubbed with catering to the tastes of the
6,000 annually on eating out, whereas Quick Service Restaurants, which have consumers. Several international chains
families in Tier-II cities spend Rs. 1,500 been a key segment for the Indian Food have had to make alterations in their
to 2,000, annually. Burgers are believed Services market, have grown over the menus to suit Indian taste buds. Today the
to be all-day escape and fun food while last decade mainly because they have market is quite competitive in nature, with

Feb-Mar ’19 25
 B U S I N E S S BAKERY REVIEW

players operating via core menu offerings

and introducing variations in Indian and
international foods.
To withstand competition, most of the
players are tailoring their offerings in
terms of flavours, pricing, services etc., to
lure Indian consumers.  In terms of menu,
Indian QSRs like Haldiram’s, Bikanervala
etc., bend towards vegetarian food in
contrast to which international players
like McDonalds, Dominos, KFC and Subway
etc., offer a mix of both vegetarian and
non-vegetarian offerings.
The QSR format in India can be said to
have started over two decades ago, with
the arrival of McDonald’s in 1996. Since wraps, sandwiches, etc. The likes of Taco • Manpower: There is an attrition rate
then there has been a rapid growth. Many Bell have introduced cuisine options like of about 25-30 per cent in the food
global brands have set shop either through nachos and falafel to the Indian platter. services market.
company owned stores or the franchisee Interestingly, another cluster consists of • High real estate and labour costs,
model or a mix of both. It is believed several entrants who are mostly confined which impact the profitability
that by 2020 over 35 per cent of India’s to specific regions (e.g. Jumbo King, • Fragmented supply chain marked by
population (totaling about 35 crore) will Fast Trax, etc.); these focus on providing presence of multiple intermediaries
be in urban areas. This is expected to customised Indian or international cuisines • Obtaining requisite licenses
give a tremendous boost to the growth to suit the Indian consumer. However, since eating out is becoming
of QSRs. a regular form of entertainment today, the
According to a report by CyberMedia Challenges entrepreneurs are excited about entering
Research the market for QSRs in India is W h i l e t h e re h a s b e e n i n c re a s e i n this field.
likely to touch $33 billion by 2020. The investments by multiple institutions in With opportunities galore in this sector
report further adds that the organised the QSR segment, it is necessary for a the appeal and enticement sometimes
segment of QSR is, today, marked by the new entrepreneur to make a thorough makes the entrepreneur enter the field
presence of 90 to 100 brands, with around study of the industry and understand the without taking into consideration various
3000 outlets spread across the country. challenges which he would face. Some of aspects which will make it a profitable
The established international brands the challenges are: venture.
offer specialties like burgers, pizzas, • Food price inflation But remember that before starting
into this business you have to secure
five licenses, namely Food license from
FSSAI, GST registration, Local Municipal
Corporation Health License, Police Eating
House License, and Fire License. The
first three are important for starting
the outlet. The others can be acquired
after commencement of the restaurant.
However, it is recommended to have all
the permits in place before opening the
outlet to keep away from the legalities
and small hiccups which come due to
unavailability of these licenses.
As fa r as t h e t h re e l i ce n s es a re
concerned, one can apply for the FSSAI
License through its website, a Chartered
Acco u nta nt ca n as s i s t fo r t h e GST
registration, while a local health inspector
would be able to guide through the
Municipal Corporation health license.

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

26 Feb-Mar ’19
BAKERY REVIEW B U S I N E S S

establishing a successful QSR venture.

One of them is location. The location of
food service business will have a great
impact on the business. This is one of the
herculean tasks for a new comer, because
the success of the business will depend
as much on location as the menu. If the
restaurant is in the wrong place, it won’t
attract the amount of customers needed
in order to stay in business. Choosing a
happening place would help to get an
upper hand in the market. One has to
ensure that the place has visibility. Setting
up a restaurant near a high traffic place
or college campus would be great. One be served (college students or people with Hire them by word of mouth (with chefs or
may like a place on first sight but it would high pay roll). If contemplating on people other restaurant employees recommending
be better to visit a few more sites, look with high pay roll, a parking space would their friends and colleagues with whom
for more options, check out competitors’ add to the convenience of the customers. they have worked previously), through
ambience and location. Check out if For college students, the probability news paper ads, or social media or
the area is filled with crowd or not and is of a need for parking two-wheelers. referrals or job portals and consultants.
whether it is safe for people to visit at Also take local zoning regulations into One thing that must be uppermost
any time of the day. consideration. i n m i n d i s : Th e b i g g es t ass et of a n
Keeping the budget in mind is also Size, accessibility and competition have organisation is its employees. One has
important. Prime locations and crowded to be taken into view. Also, if renting the to remember that in a QSR the staff
spaces would definitely be expensive as space for restaurant, be mindful about the has more responsibility than the staff
compare to less crowded locations. One lease agreement. in an ordinary restaurant because here
needs to go with whatever suits the there are a hundred things happening
venture. Demographics have to be kept in Staffing simultaneously and while there is no wait
mind, once decided on market segment to To serve guests qualified staff is required. staff, there is also usually no difference

Feb-Mar ’19 27
 B U S I N E S S BAKERY REVIEW

between kitchen staff and counter staff. 

High competition, low pay, and severe
work conditions all contribute towards
the high attrition rate in the industry.
Restaurant staff is the extension of a
restaurant brand. One must endeavour to
keep the staff happy because a happy staff
is a productive staff. Happy and motivated
restaurant staff goes out of their way to
deliver impeccable service to customers.
To help them serve the customers better
they have to be well trained. Proper staff
orientation and training will enable them
to create camaraderie among themselves
and the friendly atmosphere will help them
serve the customers better.
Create fixed shifts and ensure that
there is rest period between the shifts.
Overworked and tired employees will
send wrong vibes to the customers. One
should also have incentive programmes to
Source: d’Essence hospitality advisory services
motivate them to work better.
The employees would be able to get
their woes redressed through an open
communication system. With their woes
redressed the attrition rate is sure to come
down – if not stop altogether.

Managing operations mass produced in the central kitchen. Generally, in a QSR, the tendency is on
When it comes to improving restaurant The patties and fries are semi cooked in impulse buying. One of the main reasons
operations, several things come to mind: the main kitchen and they are just fried why the customers visit a QSR is because
cleaning schedules, side work, food safety before being served. The rest of the stuff they provide simple food with a familiar
guidelines, daily sales reporting, and – buns, vegetables and sauces are all from taste at a quick pace. Since there has to
more. One of the important factors is external sources. Since consistency is of be an extremely short period in which
that of product standardisation. This can great importance gauge the caliber of the the menu has to roll to customers, plan
be achieved by planning menu so that supplier who will meet goals of excellence menu to ensure that everyone can not
the base ingredients are the same. As in taste. Remember, standardisation and only understand it. It is also necessary
is common knowledge, in QSR business staff training are the two major factors to have suitably priced items which are
only assembling happens in the kitchen, for efficient management of operations. desired by the customers.
while about 90% of the cooking and To gauge the customers’ likes and
preparation happens at the Central or Menu planning dislikes research the acceptability of
Base Kitchen. For example, in a burger, While planning menu one has to understand different products. Once done, can decide
the sauces, patties and fries all are the buying trends of the customers. the cuisine and create the right menu.
Experts advise the dishes with same base
ingredients, a combination of the same
sauces and least amount of assembly
time.
Pricing also plays an important role.
One of the major factors for making a
QSR a success is the pricing. If products
are priced highly, as compared to the
competitors, one would be out of the
running as far as the success of QSR is
concerned.

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

28 Feb-Mar ’19
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 B U S I N E S S BAKERY REVIEW

the F&B industry is growing there is no restaurant is usually within a distance of

doubt that the competition is becoming 5 km, distribute the flyers and pamphlets
rather stiff. It is therefore necessary to to capture local audience. Remember,
Source: d’Essence hospitality advisory services keep marketing strategy on the mark if targeting the local audience and instilling
want to avoid losing potential customers impulse in them with pamphlets would
g row t h i n t h i s s e g m e nt , i t h as a l s o to competitors. One thus have to enter into definitely help in increasing business. The
witnessed many failures. Thus one has to both, online and offline modes of publicity. pamphlets should not only be cheap but
be extremely careful about adopting the According to the National Restaurant they should be designed in such a way
right marketing strategies. Association, 83 per cent of the adults that they attract the customers. One of
Marketing a Quick Service Restaurant use smart phones or tablets to look up the techniques would be by ensuring that
is inherently different from marketing information like working hours, location, the pamphlet contains menu as well as the
any other restaurant format. Since QSRs menu, etc., about restaurants. One should USPs of your offerings.
are believed to work on the premises of thus align marketing strategies so that Another way of popularising the outlet
impulse buying the Marketing strategy they are in tune with the social media. would be by participating in food festivals
has to focus more on these people than According to analysts it is necessary in the neighbourhood.
on the product itself. for QSRs to go mobile. Quick service
At the fast pace that this segment of re s t a u ra n t s ca n c re at e ef fe ct i ve Conclusion
campaigns on mobiles to reach diners The scope for QSR is expected to grow,
whose decisions are made on a whim. particularly in the urban areas, because,
Whether want to provide consumers the a cco rd i n g t o A s s o c i at e d C h a m b e rs
transparency they demand or simplify the of Co m m e rce a n d I n d u s t ry of I n d i a
ordering process this is considered to be (Assocham), 35% of Indian population
the top marketing strategy of the present will migrate to urban areas making it to
and the near future to improve awareness 52 crores from the current population
of the restaurant and its offerings – and of 34 crores. The increasing disposable
increase sales. income of the middle class is believed to
While online marketing is one be the reason for the increasing demand
strategy, offline marketing also plays of fast food.
an important role because – even in Urbanisation, the spending power of
this telecommunication age everyone the youth, nuclear families and improved
is not tech-savvy. To target this section logistics are believed to be the major
it is imperative to venture into offline catalysts for the growth of QSRs. Thus
marketing too. if you are planning to enter into this
One way of doing this is distributing segment – have a big bite off that burger,
flyers and pamphlets. Since the target gulp it down with a large sip of the cold
c u s t o m e r b a s e of a q u i c k s e r v i c e coffee and go ahead! n

30 Feb-Mar ’19
Feb-Mar
Feb-Mar ’19
’19 Hammer Food & Beverage Business Review 51
31
 F E A T U R E BAKERY REVIEW

Home Baked Goods

B
a ke r y b u s i n e s s e s h ave g row n According to Chef Rishabh Anand, Pastry The bakery schools like, Academy of Pastry
tremendously over the last few Chef, The Leela Palace Delhi, “Home Bakers Arts (Delhi, Mumbai & Bengaluru), Levonne
years, though it has been around put their warmth & skill to bake bread and ()Bengaluru), Whitecaps (Bengaluru), School
for awhile. Traditional bakers have been cakes. Home bakers  choose appropriate of European Pastry (Mumbai) and lots
offering standard products like cakes, pastry, ingredients for taste and health. Mostly of regional players having affiliation to
biscuits and locally baked specialties since they bake for regular clients thus don’t City Guild offering vocational & technical
the time of British era. Each state has its compromise on the quality. And there is qualifications and apprenticeships are
own specialty being recognised as routine completely different feel of the aroma of acting as catalyst in promoting baking as
products be it nan khatai, atta biscuits, freshly baked breads and  cakes. Home a profession.
marori etc. bakers take lot of care to produce a single Chef Balendra Singh, Founder, Institute of
A new genre of entrepreneurs - home dish”. Bakery & Pastry Arts (IBPA) states, “Home
bakers –  growing at tremendous pace, bakers are more popular than standard
has  created ripples in the market offering bakeries because they have their unique
their unique creations of cakes, cupcakes and products. Home baker use less chemicals,
cookies from home. Today they have grown preservatives and artificial flavours than the
as a strong competition to regular retail commercial bakery. Home bakers are more
bakeries and even franchises. Home bakers, reliable source and they give best quality
mainly women, have gained sufficient skill item as per client’s requirements. They are
and knowledge of making bakery products closely known to the clients thus offer them
by educating themselves in major bakery a personal touch. One can order easily from
academies in India and around the world. home baker as they have flexible menu and
Today they are even entrepreneurs running easy delivery system”.
successful bakery outlets in major cities of Traditionally high-end bakery & pastry
India.  Above knowledge they have passion products were either produced in big hotels
for creating innovative products and trying by Pastry Chefs or select bakeries in large
new techniques and ingredients for their towns. But now with more avenues opening
creations. Chef Balendra Singh up there is a large number of home bakers

32 Feb-Mar ’19
BAKERY REVIEW F E A T U R E

who have started baking customised According to Chef Balendra Singh, “Home
products. Women who are baking from bakers keep themselves updated by joining
their homes are not just baking cakes but short courses at any Baking schools. They
cupcakes and even cookies to meet the also keep themselves tuned to online videos
client’s needs and demands. They are also and classes. They subscribe to many tutorials
replacing traditional ‘mithai’ as gifts for which are available online”.
festivals like Diwali by producing new baked
items & even chocolate products.  Customising Preferences 
Most cakes are full of sugar, refined
Hobby to Business flours and preservatives. There was a need
Home bakers, today have taken the bakery for a healthier take on the treats we all
market by a storm for a number of reasons. crave. Also the market for vegetarian and
Many home bakers started baking only eggless cakes is increasing exponentially.
as hobby and passion are now started With home bakers around they offer plenty
developing business model to monetise their of freshly baked brownies, cookies, cakes to
hobby. Especially during major seasons they from this some special breads like brioche suit the customer requirements. The market
are the busiest lot producing for festivals, and may be different type of cakes, cookies for high end cakes across the country is
weddings and corporate events.  etc. Home bakers don’t bake in bulk so increasing at high pace. There is a need for
Home bakers constitute a small and their pricing are always a little higher than customisation and personalisation of cakes
unorganised part of the larger baking from standard bakeries. Thus sometimes and home bakers are perfect solution for the
industry. The home bakers on an average it is difficult to convince customers on same. It thus, represents a product which is
take up around 4-6 orders per week, the Pricing vs. Creativity, Designs and unique to taste and liking of individuals. Here
depending on design and size. There is no Presentation”, asserts Chef Balendra Singh. are the top 5 reasons, why home bakers are
dearth of orders but the home bakers do like Chef Rishabh Anand believes, “Home changing the bakery market:
to limit how many bakes they do per week. Bakers have pricing issue with clients because Quality - Home bakers choose to bake
Being an unorganised sector, pricing is they are confronted on adding a ‘Value Tab’ every bread, every piece of cake with
not an issue nor is standardised. The bakers on what they are offer”. appropriate ingredients to taste and health,
have their own method of pricing based upon Home bakers are normally customer just the way they bake it for family. Home
the ingredients they use, the design and the centric and try to offer personalised bakers thus, have always assured their
quantity. On an average, a cake of about 3-5 creations for special moments crafted products to have a hundred per cent check
kgs takes somewhere between 6-12 hours of to create an unforgettable experience. on quality.
effort which is usually spread across days. These special occasions can be birthdays, Pricing - As home bakery is run by
The experts and experienced home bakers weddings, anniversaries, corporate events individuals and not a part of any commercial
take lesser time than the ones who are new or major festivals. Though customised cakes setup every ingredient is handpicked,
to baking. Starting from discussion on the are not new to India, over the past decade assuring the quality of the ingredients at
design, finalising the design, execution of home bakers have been actively baking and affordable prices. Since home bakeries are
the design till delivery, it is a process that crafting cakes. run keeping a pocket friendly approach
requires hard work and attention to detail. and it is thus available to a larger number
The more intricate the design the more of customers than any regular commercial
you pay for the craft. In fact you would be bakery. 
surprised to know that there are trained Personalised  – Each and every order
professionals who are known as cake artists. prepared by a home baker begins only after
According to Prakash Sanghvi, Director, the order has been placed and confirmed.
Delta Nutritives Pvt. Ltd., “Home bakers like This further ensures that every order is
to work with ingredients which have better freshly made for every individual customer.
shelf life, which are easier to store and not Thus, each and every product produced by
very costly in terms of pricing. As far as home bakers has an element of freshness,
quality is concerned sometime they tend to love as well as creativity. And what is better
compromise on ingredients. Since they are than the aroma of freshly baked breads and
making products themselves they tend to cakes?
maintain quality and creativity. Since they Convenience - Home delivery has come
are home bakers their investment is very as a magic wand for overseas customers
minimal thus they can offer competitive as they can show their love by sending
prices”. goodies to their home town. With the advent
“Home bakers are very experimental. of technology in our hyperactive world,
They create very exotic products and always e-commerce is assuring ease and perfection
customise for clients, products like cakes in in every field. Home bakers; today too have
jars, sugar free, theme based cakes, gluten taken up e-commerce as a mode to reach
free, vegan free, keto diet products and apart Chef Rishabh Anand out to maximum customers. It has been

Feb-Mar ’19 33
 F E A T U R E BAKERY REVIEW

“Since they are working from home they

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

Business Promotions
Internet has played a major role in the
promotion of the home bakers which
provides huge exposure to them. Social
media has helped home bakers to reach out
to a bigger niche of audiences. In the earlier
times it was only the commercial bakeries
which were widely available.   However,
Facebook, Instagram, Twitter and other
social media platforms are adding to the
popularity of home bakers. Home bakers
have started surfacing on internet, being
playing an important role in delivering every home, they cannot install big machines and more available to one and all by displaying
product with ease and in perfect condition. equipments. their products online.
Many  home bakers these days therefore Lack of Promotions: They cannot market Chef Rishabh Anand agrees, “Home
provide on door availability of cake or other their product aggressively as standard bakers promote themselves through Social
goodies at desired destination bakers can. They mostly rely on personal media like face book, instagram, twitter and
Home bakers do prove to have an edge contacts and word of mouth. other social sites. They regularly post and
over the regular commercial bakers. The Limited range of products: Most home share their creations on these platforms.
drool-worthy chocolate cookies, almond- bakers specialise in few products and Home bakers also create their own website
glazed cake, honey-cake with walnut as well therefore do not offer full range of bakery and post new creations”.
as lemon are just a few things we love and items. Re s i d e n t i a l   t a rg et m a r ket   fo r m s
should not be missed upon. So, if you love Low shelf life: Since all products are a  major  consumer segment of  bakeries. If
decadent chocolate cakes, treat yourself customised they cannot be sold to other Home Bakers establish their quality along
to the finest from some of the best home customers, therefore unsold products are with the pricing and availability, the word
bakers in town. unsold. of mouth will do the rest. “
Pricing: Customer always compare their Chef Balendra Singh adds, “Major market
Limitations & Challenges price with what is available in the bakery that is targeted by home bakers is within
“The market for high end cakes across shops. friends, relatives and neighbours. It is
the country is increasing at a seemingly Time constraint: Since they work on important to create a share for your products
high pace. Clients want customisation  and limited time frame and resources, they among clients through word of mouth and
personalisation of cakes and other baker’s cannot generate large quantities. special promotions during occasions and
delight. It thus, represents a product which is festivals”.
unique in taste and liking of individuals. Home According to Prakash Sanghvi, “Home
bakers stand out and take the challenge to bakers follow social media; sometimes they
cater to customers’ needs by focussing and attend workshops by renowned bakers and
designing each order individually, whether also visit all types of bakery expos”.
it’s related to cake design, icing, pricing, The market for high-end cakes is certainly
hamper, packaging, cake table setup for their growing in Delhi NCR and other metro cities.
grand or small occasion or just giving in to Indian customers are developing a taste for
their sweet tooth occasionally”, states Chef high-quality products, 
Rishabh Anand. According to Technopak cakes and
According to Chef Balindra Singh, “since bakery products is one of the fastest
home baking is a part time business, bakers growing food segments, growing at a rate
have to strike a balance between their of 20-25% annually. Industry players put
routine work and baking”. They normally face the size of the market at Rs 850 crore in
major limitations & challenges like: the organised HoReCa (hotels/ restaurants
Limited capital: They cannot compete with /catering) segment.  Indian consumers,
standard bakers as they have less capital and especially millennials, are very comfortable
therefore less investments opportunities for with international cuisines and flavours and
machinery and tools. patronise established brands as much as new
Lack of space: Since they operate from Prakash Sanghvi bakeries and home bakers. 

34 Feb-Mar ’19
 I N D U S T R Y

Feb-Mar ’19 35
 O P E R A T I O N S BAKERY REVIEW

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

Summary of processing recommendations

Wheat flour type 550

Wet gluten under 27 % 27 – 30 % over 30 %

Flour assessment • Low swelling capacity • Normal flour • High swelling capacity
• Low kneading tolerance
• High kneading tolerance
Dough properties • Low dough yield • Normal dough • High dough yield
• Reduced swelling development and
• Longer good swelling
• Reduced gas retention • Proofing tolerance
• Low proofing tolerance • High proofing tolerance
Processing • Keep dough firmer • Establish optimum • Keep dough somewhat
recommendations • Usestabilizing baking dough consistency and
softer
agent observe
• Extend slow kneading • Observe optimum • Knead intensively
• Shorten fast kneading kneading • Extend kneading time
• Short dough resting • Baking fully fermented
• Short proofing
• Mix with high-gluten flour

Fall number: under 250 s 250 – 320 s over 320 s

Maltose number: 3.0 – 3.5 % 2.0 – 3.0 % under 2.0 %
Amylogram value: under 300 AE 300 –700 AE over 700 AE
• increased enzyme activity • normal flour • low enzyme activity
Flour evaluation
• unstable starch • normal enzyme • stable starch
• low to high restriction to activity • low-proof baking ability
baking ability • normal baking
properties of the
starch
• rapid fermentation • normal dough • post-stiffening dough
Dough properties properties
• flowing or slackening • low proofing
dough
• poor rise
• low proofing tolerance
• small volume • good leavening • poor browning
Baking characteristics
• dense porosity • dense porosity
• ranging from narrow • small volume
bloom to no bloom • lack of flavour
• intense browning • low fresh-keeping
• shorter kneading • normal dough • use higher enzyme-
Processing preparation active baking agent
• use emulsifier-intensified
recommendations
baking agent • more intensive kneading The author is the MD
• shorter dough resting • cooler and softer dough of König Laminiertechnik
• cooler and firmer dough • longer dough resting G m b H. H e i s a Fo o d
• mix with low-enzyme • increase baking Te c h n o l o g i s t w i t h 3 5
flour temperatures years experience in
• mix with weak flour bakery technology.

36 Feb-Mar ’19
 BAKERY REVIEW
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Feb-Mar ’19 37
 T rend BAKERY REVIEW

Challenges Facing India’s

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

T
h e b a ke ry i n d u s t ry i n I n d i a i s
experiencing robust growth – over
nine per cent – according to a recent
report. It is a huge industry, employing a
large number of people. In fact, with over
one million unorganised small-scale bakeries
and more than 2,000 organised or semi-
organised bakeries, the bakery sector is
the largest of all the segments of India’s
food processing sector. A report released by
leading market research company IMARC in
March 2019 stated that the Indian bakery
market reached a value of $7.22 billion demand for bakery products in India, it experimenting with lighter items. Even
in 2018. The market value is projected to added. traditional bakeries are now innovating new
exceed $12 billion within the next five years, products to cater to the growing demand for
expanding at a compound annual growth rate Trends in Indian Bakery healthier foods.
(CAGR) of 9.3 per cent during 2019-2024. One clear trend that has emerged in the Another trend that has emerged in recent
As b a ke ry p ro d u cts p rov i d e b ot h bakery industry is the preference for lighter years is a preference for handcrafted items.
convenience and affordability to the and healthier foods. Gone are the days The sheer variety of handcrafted chocolates
consumers, their consumption level has when stores were full of only white breads. that becomes available during festivals
witnessed a rise in the past few years,” Now one can have multigrain bread, brown points towards the growing demand for such
according to the report titled “Indian Bakery bread or even gluten-free bread if someone items in the country. The demand is growing
Market: Industry Trends, Share, Size, Growth, is intolerant to this family of proteins found not just for handcrafted chocolates, but also
Opportunity and Forecast 2019-2024”. in grains like wheat, rye, etc. And these for other bakery items.
A large part of this market – nearly 80 products are not limited to a few urban These trends also show that the people
per cent – is captured by bread and biscuits corners. They have spread across the length are not shying away from paying a little
which are items of mass consumption. In and breadth of the country. And it is not more than what they prefer if they get the
fact, India is second only to the US in terms only breads which have become healthier. products of their choice – healthy, hygienic
of biscuit production. As breads and biscuits The same can be said of biscuits, cakes and and tasty. This is especially true in urban
are fast-moving consumer goods (FMCG), many other items. The rise of diabetes in the India, though the trend is catching fast in
they are consumed on a daily basis by country has also led to a rise in the demand other areas of the country as well.
the consumers, which is main reason for for sugar-free bakery products. Overall, this All these augur well for small unorganised
increases in sales of these products in India. trend towards healthier items has been bakery stores in India because they can now
“In addition to this, growth in the fast- driven by increasing health consciousness. concentrate on producing quality products
food chains further stimulates the demand So the time now has come for companies without bothering much about whether they
for breads as they are used for sandwiches, like Sustenance Foods which recently would be able to make reasonable profit
burgers, soups, snacks, etc.,” the report introduced handcrafted granola that is out of the products that could be priced
stated. Moreover, introduction of value- gluten-free, packed with nuts and seeds slightly higher.
added bakery products is giving an impetus and sweetened with locally sourced organic
to the market growth. Apart from this, honey to flourish. In fact, the trend towards Challenges Facing the Industry
busy lifestyles, changing eating habits and healthier bakery items has grown so strong The growth of an industry also brings its
western influence has reflected in a strong that it is not just new bakeries that are own challenges and the most important of

38 Feb-Mar ’19
BAKERY REVIEW T rend

them being increasing adequate capacity to and a room where open food is handled.
meet the new-age demands. For example, to No food or ingredients should be stored in
meet the demand for healthier food, bakeries this intervening space,” states the FSSAI
need to invest in making the facilities more guidance document.
hygienic and also hiring new people with Getting the right people is another
knowledge of such products. One cannot challenge. This is because, traditionally,
produce gluten-free bread in a facility that the industry has not put much emphasis
also produces products containing gluten. on imparting training on various facets of
Making facilities hygienic also requires the industry to make the workforce future-
that there should be adequate number ready. This is not to say that the the training
of toilets, hand-washing facilities and institutes in the country are not equipped to
changing rooms for the workers. According impart proper training. But there appears to
to a “Guidance Document on Food Safety be a need for the industry to build a culture and ingredient costs,” states the FSSAI
Management System” produced by Food of regular training and also give confidence document.
Safety and Standards Authority of India to young aspiring bakers that investing in “The sector reports a strong need for
(FSSAI), it is important for food production education to learn the nuances of the bakery more training institutes which can produce
facilities to have wash basins, drying industry is worth their money and time. skilled workers who are knowledgeable not
facilities (cloth towel should not be used), The increase in demand for fortified only about the trade but are also competent
soap, disinfectant, dustbin, tap and suitable items – which include fibre, antioxidants, in implementing the food safety and hygiene
temperature controlled water supply. It also omega-3 oils, and vitamin and mineral requirements prescribed in the country’s
requires the facilities to have sufficient fortifications -- also pose new challenges food laws,” document says.
number and separate hygienically for the industry. “The addition of inclusions Innovating new products is another big
designed toilets with proper flushing to baked products requires modifications to challenge for industry in view of increasing
facilities for male and female employees. the original product formula, thus creating competition in the market. There is also
“The toilets shall not open directly to the a new product from an existing one. Such need to increase awareness about the digital
food production area and shall be maintained modifications can be challenging to bakers technologies and usefulness of social media
in clean and hygienic condition. There must as changes in formulation may result in the platforms that can help bakeries in the
be an intervening space between the toilet need for changes to equipment, processes unorganised sector reach a wider market.

Feb-Mar ’19 39
 Breaking Fast in
Post-Modern India By Swarnendu Biswas

T
he role of breakfast in our daily routine beverages. breads, idlis, sandwiches, healthy cereals
cannot be overstated. It is perhaps Young executives working in professional and fruit juices. The healthy breakfast trend
the most important of all meals; a organisations who are staying alone in big has already begun to gather momentum in
hearty breakfast can greatly facilitate to cities of post-modern India are one of the urban India…
give a good and cheerful start to the day. key market segments for the manufacturers “Breakfast is considered as one of the
However, nowadays many in urban India of breakfast market in India. most important meals. And breakfast has
have busy lifestyles, due to both husband Particularly, the young brigade of India become or is becoming an essential part of
and wife working across nuclear families; is eager to try new food products, far away coffee shops in urban India. At our resort,
due to long working and commuting hours, from traditional heavy and oily food. Their guests are generally on holiday, and as
etc. This gives them very less time to cook experimental nature and growing health such they dine at leisure. But spending
elaborate breakfast arrangements. consciousness are probably contributing good amount of time in breakfast does not
towards the mushrooming of several sleek mean they are eating heavy. People are now
Influencing Trends cafes across urban India; cafes which are increasingly getting health conscious and are
Moreover, as the economy is growing, we also serving up as breakfast outlets. seeking filling food but are strictly avoiding
see that lots of students, expats and single Many among these upwardly mobile oily stuff,” elaborated Tanya Agrawal,
working professionals are coming to metros young professionals and students prefer to Director, Shri Radha Brij Vasundhara Resort
and other big cities of the country, in search have quick and healthy breakfast that meets & Spa, Govardhan, Mathura.
of their career and aspirations. Many among their desire for taste, convenience and price. “Traditional north Indian food like
them do not have the time or the skill or both They often go to cafés to have quick but parantha and puri are not being consumed
to cook an elaborate and tasty breakfast. healthy bites, supplemented by coffee or tea as much these days, in Indian breakfasts, as
At the same time, owing to the spread of and fresh fruits or juice. it used to be in the earlier times. Nowadays
television, Internet and a spate of lifestyle All these happenings in the socio- we are seeing more and more people in India
diseases, people in urban India these days economic sphere of urban India during the consuming raw fruits, juices, skimmed milk,
have become more health conscious on last decade or so have paved the way for sprouts, muesli and cornflakes in breakfast.
an average; they do exercise, go to gym, new breakfast trends. People are looking Also breakfasting crowd in restaurants often
and prefer to eat healthy, they prefer food for breakfast options which are healthy, ask for nuts, yoghurt and honey. Request for
which have less calories and more fibre. tasty, fast to prepare or still better, ready- normal tea has gone down and people are
With the health consciousness and beauty to-eat, and are convenient to have on the seen ordering green tea and coffee without
consciousness being at an all time high in go. Breakfast options which cater to any of milk in breakfasts in our resort,” explained
our society, there is a growing need not only the above parameters are expected to be a Tanya further.
for sumptuous breakfast but also for healthy success, and breakfast options which satisfy
breakfast options. all these four parameters are sure to be a Breakfast Cafes?
Then there is a considerable proportion success, in India’s growing breakfast market. At present, India’s breakfast market in the
of upwardly mobile young crowd in India, The new-age breakfast trends are realm of food service industry is dominated
who, thanks to the growing impact of reflected in the replacement of aloo paratha by street vendors and small South Indian
Internet, overseas travel, and television, with dollops of butter, and of chole bhatura restaurants. However, India has seen the
have developed a global taste for food & from our breakfast tables with wholegrain emergence of sleek outlets which are acting

40 Feb-Mar ’19
BAKERY REVIEW I N D U S T R Y

as specialised breakfast providers that cater

to office-goers who increasingly are having
little time to make and have a sit down
breakfast at home.
With this change in the consumer
preferences among the consumers in India,
which is more prominent in metros, in
other tier-I cities, and also in tier-II cities
of India, many restaurants in the country
nowadays are not only offering breakfast
menu, but some of them are also bringing in
innovations in their breakfast menus almost eat (RTE) cold cereals include cornflakes, sandwiches with lots of fillings is that they
every alternate day. wheat flakes, choco flakes, muesli, etc.,” can satiate hunger without taking much
If the above-mentioned socio-economic observed the report titled India Breakfast of your time. They can easily be a great
trends continue to gather momentum, which Cereal Market Outlook, 2022. breakfast option in a busy morning.
they are expected to do, we can also expect There are a range of brands in India’s Going by the trend, we can see that more
to see some dedicated or specialised sleek b re a kfas t ce re a l s m a r ket a p p e a l i n g and more healthy sandwich options are
outlets in India in the near future, which separately to kids and adults. expected to find prominence in India’s fast
would serve only breakfasts. According to the above-mentioned report evolving breakfast market of the near future.
by Euromonitor International, “Kellogg’s Lately breakfast in India is also having the
The Promising Market of India retained the lead in breakfast cereals inclusion of waffles and pancakes on tables.
Breakfast Cereals in 2017, holding a 56 percent value share. In fact, few things compare to starting
The breakfast market in India’s food service The company has products available in your day with a warm crispy waffle, doused
industry is likely to grow as consumers are all categories of breakfast cereals and it in maple syrup and butter. And if it is
already seen demanding greater choice and launches new products every year. Having supplemented by pancakes it is still better.
convenience in their breakfast options. Many had a presence in India for many years, the For those who haven’t got much of an idea
multinational players and as well as large company has a good brand-recall level and of what a waffle looks like, one may clarify
domestic food companies are competing has established a good distribution network, that usually waffles are square in shape
for a share of the fast evolving breakfast with its products being available across the and are made in a particular manner. For
category in India’s food retail industry, nation.” the uninitiated it may be mentioned that
which includes oats, cornflakes, muesli, idli, Besides Kellogg’s India, PepsiCo India and a waffle is a leavened batter or dough
dalia and upma among others. Bagrry’s, are among the other important cooked between two plates, patterned to
No wonder, amidst all these, the breakfast players in the organised breakfast cereals give a characteristic size, shape and surface
cereals market in India looks promising. market in the country. In the recent past, impression. There are many variations of
According to ‘India Breakfast Cereal Market Nestle India introduced its breakfast cereal waffles based on the type of waffle iron
Outlook, 2022’, “India’s breakfast cereal brand, NesPlus in to the Indian market. and recipe used.
market is growing with more than 17 percent According to Nestle India’s website, NesPlus
CAGR from the past five years.” The report is enriched with the goodness of four Very Indian and Healthy
was published in November 2016. nutritious grains — wheat, jowar, oats and However, along with these global products,
According to Euromonitor International, rice, Vitamin D, calcium and B-vitamins. more and more restaurants can also include
India’s breakfast cereal market is forecast healthy Indian food like vegetable dalia,
to enhance to Rs. 2,610 crore by 2020 from Baked Options appam, poha, idli in their offerings to attract
Rs. 1,440 crore in 2015. “The popularity of Besides breakfast cereals like cornflakes, the growing numbers of breakfast crowd
oats has risen among Indian consumers and oats and muesli, there are other products in India, who are health conscious, taste
has now evolved to the level of traditional which have great potential to become very conscious and are also time conscious at
flavours such as masala and vegetable. popular in India’s breakfast market, in the the same time.
Sweet-flavoured breakfast cereals, eg near future. In this regard, our bakery and One can get a feel that there is a sizeable
chocolate, strawberry and honey, are confectionery industry is playing a crucial market for sleek breakfast cafes serving idli,
enjoyed by all age groups; however, savoury role. dosa, appam and other healthy south Indian
flavours are popular among teenagers and The potential towards the growth in delicacies with coffee, tea and other hot
older consumers,” pointed out Euromonitor popularity of sandwich is also quite high in beverages. These cafes can give many of the
International in its report titled Breakfast urban India, where lifestyle changes have busy office goers and students a tasty and
Cereals in India, which was published in caused much time crunch, thus necessitating refreshing start to the morning. Enterprising
December 2017. the need for quick, affordable and nutritious food service players can easily absorb this
The breakfast cereals market can be meal without much hassles, among huge market demand into lucrative profits.
broadly divided into two categories viz. hot multitudes of our urban population. The market is also ripe for more players
cereals and ready-to-eat (RTE) cereals. “Hot Egg sandwiches and sandwiches with to invade the India’s retail breakfast market
cereals include products like oats, oat bran, meat alternatives are also favourites, as they with idli, dosa, and upma  mix in ready-to-
wheat bran and porridge whereas ready-to- contain protein. One of the advantages of cook form. n

Feb-Mar ’19 41
 BAKERY REVIEW

Passionate, Alive
and Happy – for
productive Work
Environment
By Sharmila Chand

What is the current trend in Chef Mark Long, they have always been an
Chef Ashutosh is currently the Indian Bakery industry? inspiration to me.
head of the bakery section at With rapid growth and changing eating
Renaissance Bengaluru Race habits of people, bakery products have What are your Hot Selling
Course Hotel. With over a decade gained popularity amongst the masses. bakery items? 
of experience in his career he Over the last few years that diners have Some of our hot selling bakery items include
has slowly built and developed become quite health conscious and demand the signature Orange Cloud Entremet,
his skillset while working for for desserts made with fresh organic Cinnamon Buns, and the Sea Salt Dark
many hospitality brands like ingredients, sugar free and gluten free. Chocolate Chip Cookies amongst others.
T h e Le e l a G r o u p , W e s t i n , For pastries and desserts, I see many
Hyatt and now currently with pastry chefs going back to the classics and What is the demand these days
Marriott International in different creating traditional French pastries, and in Bakery?
capacities through the years. then updating them in new and exciting As more Indians are travelling, pastry trends
Originally from Rishikesh, Chef ways. More and more people are revisiting in the Indian baking industry are also
Ashutosh draws inspiration for the classics. evolving. A trend that we have seen growing
his surroundings and imbibes the is a fusion of two independent products like
same into all of his hand crafted How did you become a Pastry a Croibom (Croissant + bombolone), cronuts
products. His signature dishes Chef? (croissant + doughnuts), cruffins (croissants
include “Orange Cloud Cake” and Well it started from joining the school for + muffins), amongst others. Also, new
“Dharthi Chocolate Mud Pot”. In hotel management where I developed an unusual flavored doughnuts are in demand.
his free time he loves indulging interest towards cooking, and from there
in local cuisine and is an avid to the pastry kitchen, where I found my What about the health
photographer and food stylist passion and felt most alive and happy. quotient? How do you take
as well. care of that aspect?
In an exclusive interview with Who are your idols, who all There are many healthy substitutes to
Sharmila Chand, he talks about have inspired you? explore the several ways in which we can
his work philosophy and more… I am in awe of Chef Marco Pierre White and add a sprinkle of health to our baked goods.

42 Feb-Mar ’19
BAKERY REVIEW I nterview

Fruit purees: These not only add natural Quality fresh ingredients: The consistency they do, and do what they love.
sweetness to the baked product but also of quality ingredients isn’t always available.
moisture, cutting down on fat requirement. Evolving Customer Preferences: Over a What is your strength as a
They also add nutritional value to the course of a decade concepts like gluten, bakery chef?
product. dairy, or sugar have evolved and guests no My team and my passion to keep innovating.
Sweet substitute: One way to lower longer prefer them.
sugar is to use powdered or liquid jaggery. Balancing creativity with what sells: What is your working
Part of the sugar can be replaced with date Sometimes we create a dessert for pastry philosophy?
purée, fig purée or date syrup but remember shops we really want to run but it just does There is no shortcut to success. One must
to reduce the overall moisture content in not sell because of the demand and market work with passion or not at all.
the recipe accordingly. trends. Finding the right balance between
Nut butters, yoghurts, whole-wheat flour the creative touch and business perspective. What are you passionate about
are few ingredients, which can be used in besides baking?
recipes for balancing health quotient. What do you like about your job? I love photography and food styling.
In the end, the chef’s primary job is to
Your favorite tool? And why? present food in a manner that makes the How do you like to de-stress?
The Kitchen aid stand mixer. It is probably guest happy. A pastry chef’s job is to take I p refe r to d i s t ress by u n p l u g g i n g . I
the most iconic kitchen appliance out there, this to the next level and make the dining consciously make an effort to avoid the
I’ve whipped creams and meringues with experience memorable enough to set the phone and social media each day, even if
only a whisk and a sturdy forearm before, tone for the guest’s day as the dessert it is for just half an hour.
but after a while, it gets a bit tedious. While is the last course of a meal. This is the
you can make cookie batter with a bowl and chef’s reward. The happiness and joy on What are your dreams?  
a spatula, a stand mixer allows you to really the guest’s face after they taste that first To create a fun and productive work
dive into more serious recipes (and it saves bite of your cake or pastry is so satisfying environment in all the pastry kitchens teams
you from a muscle ache). and gratifying. that I am a part of or am heading.

What are the challenges a What you don’t like about your Lastly, what is your mantra for
bakery chef has to face in his job? success?
job? I strongly believe that one must love what Have big dreams. You will grow into them.

Waffle Cone Maker

Induction Cooktop

Induction Wok Conveyor Pizza Oven

Majestic Blender
Convection Oven 65 Ltrs.
Bubble Waffle Maker

Food Warmer 604

Chocolate Melter
Food Warmer 1104
Waffle Maker

Rotary Waffle Maker

(Changeable Plates)
Deep Fat Fryer Popcorn Machine Stone Pizza Oven Double Cone Pizza Machine Sandwich Griller Conveyor Toaster

‘Dealer New
inquiries Akasa International Showroom
solicited at all in
India level’ Contact us: NEW DELHI - +91 9811117464, +91 9811117438, E-mail:akasaintl@gmail.com, www.akasainternational.in
“Mumbai”
AGRA 8 AHMEDABAD 8 AMBALA 8 BENGALURU 8 BHILWARA 8 BHUBANESHWAR 8 CHANDIGARH 8 CHENNAI 8 COCHIN 8 GOA 8 GUWAHATI
HYDERABAD 8 INDORE 8 JAIPUR 8 JAMMU 8 KOLKATA 8 LUDHIANA 8 MADURAI 8 MEERUT 8 RAIPUR 8 RANCHI 8 VIJAYWADA 8 VISHAKHAPATNAM

Feb-Mar ’19 43
 P R O D U C T P R E V I E W BAKERY REVIEW

Evolis Launches Edikio The True Italian Job

Evolis, the worldwide leader in plastic card personalisation solutions, has Authentic Italian Pizza can only be made in traditional
developed three new all-in-one solutions for food tags on PVC cards, which oven offering the right process and temperature to create a
meet the diverse needs of the hospitality industry. These solutions are Edikio perfect pizza. Chef inferno in its unique creative approach
Access, Edikio Flex and Edikio Duplex. developed for the first time in India a pizza oven, reaching
They would remove hassles almost next to the perfection in pizza making.
of unattractive labeling on paper Chef ’s Forno a innovation by Chef Gurmit Singh
tags! The Edikio PVC card printing Grover, created a ripples in pizza making technology by
system creates and prints durable,
introducing a pizza oven offering the near perfection of
pizza making, to the chef ’s satisfaction. After completing
easy-to-clean buffet or food tags
IHM from Bhubaneswar and specialization from IHM
within seconds. In addition to
Pusa Delhi, he joined
saving time and respecting hygiene
his 34 years old father’s
rules, Edikio solutions also offer kitchen equipment
the opportunity to perceive buffet business but wanted to
tags as true marketing tools; a create more innovative
harmonised display, clearly legible, products for the ever
clean and aesthetic that can reflect changing foodservice
the professional image of the hotel. industry in India.
All Edikio solutions are comprised Chef ’s Forno can
of card design software, a card printer, blank PVC cards and a print ribbon, create an authentic
enabling cards to be printed quickly and independently onto a PVC card. Napoleon / Florence
Buffet tags can thus be created at any time, directly in the hotel premises, pizza in just 90 seconds
individually or in batches. and retain real flavour of
The printers operate just as easily as an office desktop printer. The PVC pizza. It provides perfect
cards and the print ribbon included in the Edikio pack are installed in a burn marks on pizza dough as well as cheese in smaller
single format. time of baking. The refractory stone used in oven base
Evolis Card Printer India Pvt. Ltd. and tomb, absorbs large amount heat in a smaller period
pjindam@evolis.com
of time, where by consuming lesser gas, thus reducing
operational cost. The company also provides special
wood chips to provide perfect flavour to the pizza. The
Refrigerated Display Solutions specially designed burner provides equal heat inside the
Tecfrigo is an Italian family-owned company, oven, thus ensure proper baking in minimal time. The
established in 1980. In a very short span technology used to bake pizza is on the same lines as an
it has established itself among the leading Italian pizza is made.
brands producing vertical and horizontal Traditional pizza ovens
display cases for pastry, ice cream, wine, buffets weighs 800-900 kg weight where
and many other models for gastronomy and as Chef Forno only weighs 450
supermarkets. The company offers a complete kg. Thus it can be easily installed
range that combines design, quality and high and move around. This feature
performance, with a “green” vision and a very gives good reason for caterers to
low environmental impact. use it more often too.
Tecfrigo is now present in over 90 countries Chef Forno is a perfect
worldwide. In 2017 company decided to alternative to any Italian or
enter the Indian market, both for the great imported pizza oven. It is
opportunities that this can offer, and for being more economical and easy to
part of the extraordinary change that this great handle and serviced. With pan
nation is experiencing. The company has a long- India service, company offers
term vision & strategy for India and is creating easy spares and service to its
a network of partners to build not only business customers. The oven is available in all colour options to
relationship but real partnership. They want to match the interiors of the property.
develop a winning team of partners with a different vision. They have already The oven has already been installed at Radisson, ITC,
signed distribution agreements, both for sale and for after-sales. The company Leela, Amici, Monkey Bar, Toast & Tonic, Olive Bar &
motto is to be close to customers; through mutual trust and passion for mutual Kitchen, The Coffee Shop, Fatty Bao, Wine Company,
success. The Grid, a few to name.
Tecfrigo S.p.A Chef’s Forno
aman@tecfrigo.com chefgurmeetgrover@gmail.com

The information published in this section is as per the details furnished by the respective manufacturer/distributor.
In any case, it does not represent the views of Hammer Publishers Pvt. Ltd.

44 Feb-Mar ’19
BAKERY REVIEW P R O D U C T P R E V I E W

Amazing Waffle Maker Bakery Solution

AKASA has come up with Indian Rotary Bubble Waffle/Egg Waffle Providers
Maker. Here waffle is being served in cone shape. This sleek and
H i g h - te c h m a n u fa ct u r i n g
elegant waffle machine comes in steel finish with non-stick coated
capabilities, coupled with
bubble cavities in the casted plates. Rotary bubble waffle maker makes
personalized service, a global
evenly baked and mouth watering waffles due to its rotary action.
p res e n ce w i t h s o l e d I n d i a n
The heavy aluminum plates spread heat evenly, resulting in
footprint, 70 years of being in the
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
business, Nagpal Brothers (Regd.)
designs. This waffle maker uses right amount of heat and cooking time
at present, are the unquestionable
to create a perfect waffle.
leaders in designing, fabrication,
The plates are easily removable, hence can be cleaned with ease.
manufacturing and installation of
Rotary features enable even baking and browning. Digital panel enables
world class bakery confectionery
precise temperature and timer control. Specially designed heating
equipments.  A modern dynamic
elements are embedded into the plates for precise temperature control.
outlook, years of experience and
Perfect non-stick coating allows easy removable waffles with quick
consistent quality has yielded rich
clean-up. Changeable waffle design plate give you more variety of
dividends, Today Nagpal Brothers
waffles on a single machine. Waffle patterns that can be made on this machine are 7” waffle cone,
(Regd.) not only manufacture
Belgium waffle and two banana waffles. The equipment is perfect for buffets, hotel breakfast bars,
a complete range of bakery &
college canteens, food courts or restaurants.
confectionery machines but also
Akasa International
offer customized bakery design
akasaintl@gmail.com
solutions for the production and
related logistic needs of clients. 
Re-inventing Coffee Pleasure The company is widely known for
Sesscoffee is a start-up company, with a vision to change the way its distinctive innovations, research
people drink coffee. The main motto is Barista at home. The company & development which are so very
has developed product delivering Cappuccino/Latte at customer’s important for the continued growth
convenience, anywhere, anytime. The machine is capable of serving of the baking and confectionery
Cappuccino, Latte, Expresso & Americano, all variants from one industry. Nagpal Brothers (Regd.)
compact system. remains committed to ‘Complete
At present, existing products in the market can only serve Expresso & Americano, but Sesscoffee Solution Excellence’.
system can make cappuccino & latte from coffee capsules with consistent taste every time as per The business mission of the
convenience. The system does not need separate container for milk, which generally contaminates company is to provide greatest
the milk, if system is not cleaned properly. possible value to customers,
Sesscoffee Capsule machine is very sleek & elegant which uses automobile painting process for thereby gaining and holding
its finish. The machine is available in 3 colours – red, black & white. their respect, loyalty. To deliver
The machine is easy to use & can dispense a cup of cappuccino/latte at the press of two buttons clients, optimal, satisfaction by
only – one for milk steam & the other for expresso. One just needs to pour some fresh milk/milk offering high quality bakery &
powder in a cup & favourite cappuccino will be ready in 30 seconds. It is a most sturdy with good confectionery machinery that
design & hygienic machine, wherein milk is poured in a cup & does not travel through any pipes or is superior value for money,
parts of the machine. technically advanced and is
The company also provide different variants & intensity of Italian virtually maintenance free.  To
coffee capsules, sourced from top coffee producing nations of the world. ensure faster production that
Sesscoffee also have Vietnamese leading instant coffee in 3-in-1 is convenient & cost effective
(coffee with sugar & creamer) and 2-in-1 (coffee with creamer, no added fo r s m a l l , m e d i u m & l a rg e
sugar) variants in single serve sachets for hotel rooms & offices. This commercial bakeries. To hire the
will be a specialty coffee for coffee lovers, having presence in more than best people they can find, and
60 countries. Sessco Enterprises was started in 2017, with a vision to create work environment where
change the way people drink coffee and to provide them with a high quality and premium product. every employee is provided the
Both the promoters of the company, Rajat Aggarwal & Sandeep Jain belong to renowned industrialist opportunity to develop to their
families of Delhi for more than 5 decades. maximum potential.
Sessco Enterprises Nagpal Brothers (Regd.)
sesscofoods@gmail.com jatin@nagpalbrothers.com

Feb-Mar ’19 45
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46 Feb-Mar ’19
BAKERY REVIEW I N D E X

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AKASA INTERNATIONAL 43

ALLIED METAL WORKS 39

Autobake production 01

combi craft 13

cremica food industries ltd. BIc

DELTA NUTRITIVES PVT. LTD. BC

DKG SALES PVT. LTD. 15

euro foods pvt. ltd. 09

frigorifico allana private ltd. 07

india exposition mart ltd. 31

Jendah Food Machinery Co. Ltd. 19

rans technocrats (INDIA) PVT. LTD. 35

remington steel arts 40

RICH GRAVISS PRODUCTS PVT. LTD. 25

SELMI CHOCOLATE MACHINERY 11

Solutionz consulting 40

stec hotelware 23

The media ant. 29

thaifex 2019 37

tropilite foods pvt. ltd. 27

veeba foods FIC

windsor chocolatier 21

product preview 44

Feb-Mar ’19 47
 Third Edition*

PASTRY
UEEN
the

Attention
Are you a
Lady Pastry Chef?
Chef Sanjana Patel
Pastry Queen India 2015 Entries Open for Chef Eureka Araujo
Pastry Queen India 2017

Pastry Queen India 2019

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

The winner will represent India at

Ladies World Pastry Championship for
the title ‘The Pastry Queen 2020'
At SIGEP, Rimini, Italy in January 2020

Apply / Call:
sanjayhammer@gmail.com
+91-9811136837

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

Organised by:

41st

18 22. 01. 2020 RIMINI Expo Centre ITALY

* The Pastry Queen India happens once in 2 years

Date &48
Venue of The Pastry Queen India 2019 to be announced soon. www.pastryqueenindia.com
Feb-Mar ’19
74 Hammer Food & Beverage Business Review Feb-Mar ’18
DELENG/2011/39507

Dec-Jan ’19 Hammer Food & Beverage Business Review 61