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
Aahar 2019:
Going Strong against odds
A
AHAR – The International Food &
Hospitality Fair took place at its
regular venue of Pragati Maidan,
New Delhi. AAHAR 2019 happened to be the
34th edition of AAHAR, which is regarded
as the largest fair in the food & beverage
and the hospitality sectors in India. The
mega show for the food & beverage and
hospitality industry took place during 12th
-16th March 2019.
The show over the period has grown by
leaps & bounds but due to renovation of
the VENUE - Pragati Maidan, the area was
reduced due to lack of space available. It
was a logistic nightmare for the ITPO to
handle such a large show against all odds.
Though there were multiple issues related to
organisation of the show, still it witnessed
good participation and visitors during five
days of the event.
During the recent years and even
today Aahar is regarded as a well-known
destination for global vendors and sourcing
professionals from the food & beverage and
hospitality industry. With the food industry
in India, currently growing at a CAGR of 11
percent, the potential for AAHAR is only
expected to get bigger in the near future.
The event was meant exclusively for the
business visitors on its first four days. The
event was open for the business visitors and
as well as for the general public on the last
day of the event.
The event was being organised by
the India Trade Promotion Organisation
(ITPO), the premier trade promotion body
of the Government of India. The event
was supported by the Ministry of Food
4 Feb-Mar ’19
Processing Industries (Govt. of India) and
Agricultural & Processed Food Products
Export Development Authority (APEDA).
The associates for the event were All
India Food Processors Association (AIFPA),
Association of Resource Companies for
the Hospitality Industry of India (ARCHII),
Food and Hospitality Support Association
of India (FHSAI), Forum of Indian Food
Importers (FIFI), and Hotel & Restaurant
Equipment Manufacturers’ Association of
India (HOTREMAI).
AAHAR 2019 was demarcated into two
concurrent exhibitions. ‘Hospitality India’
covered hotel & restaurant equipment and
supplies and ‘Food India’ covered food,
processed food & beverage products.
AAHAR 2019, like its earlier editions,
did have an exhaustive list of products
on display. They included fresh produce &
dairy products; chocolate; desserts; bakery
products & ingredients; organic & health
products; frozen, canned & processed
food; meat; poultry; sea food; cheese and
fine specialty food; snacks; food additives
and preservatives; coffee; tea; syrups;
juices; energy drinks; other non-alcoholic
beverages; alcoholic beverages, bakery &
confectionery equipment; food preparation
equipment & supplies; food processing
& packaging equipment; refrigeration /
chillers / freezers; tableware & glassware
products; bar equipment & supplies;
storage units; kitchen support equipment;
housekeeping products & supplies; laundry
& cleaning equipment; linen; furnishings;
textiles; fabrics & apparels; bathroom
fittings & fixtures; lighting solutions; cooling
BAKERY REVIEW
solutions; fitness & spa equipment; safety
& security solutions; in-room technology
and entertainment; hospitality support IT
solutions; furniture & interiors; carts and
trolleys among others.
Besides facilitating business, Aahar 2019
also provided an effective platform of great
opportunity for the global food & beverage
and hospitality industry to disseminate/
gather relevant information and gauge
ongoing and future trends, which can
greatly benefit many participants at the
fair. The mega event came across as an
ideal platform for importers, overseas trade
delegations and Indian players in the food
& beverage and hospitality realm, and also
for policy makers and media personnel to
exchange knowledge and information. The
event attracted a large number of business
visitors. The prominent among them was a
pavilion from China.
AA H A R 2 01 9 att ra cte d ove r 6 0 0
exhibitors from India, including foreign
participants from 20 foreign countries. The
foreign exhibitors at the fair were from USA,
China, Canada, Germany, Italy, Switzerland,
Russia, Poland, and Turkey to name a few.
Over the five days of the event, AAHAR
2019 attracted leading visitors from all
parts of India.
There were new products and trends
showcased during the five day event.
New companies from India and abroad
participated for the first time to showcase
new product launches. HOTREMAI in
association with HPMF organised a seminar
on the purchasing trends in the hospitality
industry.
Feb-Mar ’19 5
 E V E N T
THAIFEX-World of Food Asia 2019
T
HAIFEX-World of Food Asia returns
for its 16th edition from 28 May - 01
June 2019 at the IMPACT Exhibition
and Convention Center, Muang Thong Thani,
Bangkok, Thailand, for best of the food
and beverage industry. The region’s major
dedicated F&B trade show is the strategic
gateway for companies looking to penetrate
the industry in the ASEAN and Indochina
regions.
In 2018, THAIFEX-World of Food Asia
received a total of 13,110 international
trade visitors from over 150 countries.
This brought the total trade visitor count
to a whopping 62,039, the largest visitor
attendance at the tradeshow to date.
This year, THAIFEX-World of Food Asia is
expecting more than 2,500 exhibitors from
more than 40 countries with new country
groups from Brazil, Poland, and Spain. The
show is expecting 68,000 trade visitors, a
10 per cent increase from the 2018 show.
Thaifex is also organising this year visit of
more than 2,000 top-rated hosted buyers.
An Elevated Tradeshow Experience
As a show geared towards the facilitation of
quality business and trade deals, THAIFEX-
World of Food Asia 2019 will feature a new
and improved hosted buyer experience.
The hosted buyer program was a huge hit
in 2018, with 2,168 international buyers
attending the show. This year, hosted buyers
will be able to pre-select the exhibitors they
want to meet ahead of time to ensure that
appointments during the show days are
productive and meaningful.
An exclusive membership card, the
THAIFEXclusive Card, will be issued to top
buyers for quick access to the show with
exclusive benefits such as complimentary
F&B, concierge services, Wi-Fi access,
massage as well as luggage delivery and
storage.
Furthermore, to enhance the visitor
experience, THAIFEX-World of Food Asia
2019 will be introducing River taxi rides
to reduce travelling time to and from
Bangkok’s city center, an additional
transportation means to the free shuttle bus
service (chargeable service). It is providing
an improved and larger exclusive Guest Club,
faster self-check-in system, with self-print
6 Feb-Mar ’19
BAKERY REVIEW
fast food restaurants, cafes, bars, caterers,
and hotels. Visitors can expect talk shows,
product demonstrations, and workshops
presenting revolutionary technology,
products, and designs specially curated
from THAIFEX-World of Food Asia exhibitors,
trending international innovators, and up-
and-coming regional start-ups.
The THAIFEX Halal Market and
THAIFEX Organic Market is also making
a comeback this year, along with the
improved THAIFEXtaste Innovation Show.
The exclusive knowledge partner, Innova
Market Insights, will have live presentations
on the top 10 consumer trends that are
taking product development forward with
insights on packaging, technology and
flavour drivers. Visitors will also get insights
into the Top Innovative Products.
In addition, the innofood Asia Conference
returns, this time as a joint conference
with the Thailand Food Innovation Forum.
counters readily available at all registration
Across 2 days, speakers will explore how
counters and official hotels around Bangkok.
collaborations in technology, food and
It is also offering express luggage delivery
design are revolutionizing the way food is
from showgrounds to airport (chargeable
service; 1 pc complimentary for Hosted
viewed and interacted with.
Buyers)
Supporting Programs
Back for its 8thedition, the Thailand
Innovations and Trends
Ultimate Chef Challenge (TUCC) gathers
THAIFEX-World of Food Asia presents 11
teams from around the region vying for the
masterfully crafted trade shows across
coveted titles of “Best Ultimate Professional
all 11 mega halls at the IMPACT Exhibition
Chef Award”, “Best Ultimate Junior Chef
and Convention Center, including Coffee
Award”, and “Best Ultimate Pastry Chef
& Tea, Drinks, Fine Food, Food Service,
Award”. New classes designed for the next
Food Technology, Frozen Food, Fruits &
challenge will include the "Asia Gourmet
Vegetables, Meat, Rice, Seafood, and Sweets
Challenge".
& Confectionery.
TUCC will also host the qualifying round
Making its debut this year is the
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 + ,
chefs from across 10 participating countries
showcasing trends and innovation in
competing in the “Global Chefs Challenge”,
foodservice relevant to quick service and
“Global Chef Pastry Challenge”, and
“Global Young Chefs Challenge – The Hans
Bueschken”.
THAIFEX-World of Food Asia is jointly
organized by world leader in organising food
and food technology events, Koelnmesse,
the Department of International Trade
Promotion, and the Thai Chamber of
Commerce.
F o r f u r t h e r i n f o r m a t i o n v i s i t : w w w.
thaifexworldoffoodasia.com
Feb-Mar ’19 7
 E V E N T
IHE19 Curtain Raiser
A fter  the  tremendous success of IHE18,
India Expo Centre & Mart (IEML) hosted
another magnificent curtain raiser to
the  second edition of India International
Hospitality Expo (IHE19) at Hotel Le Meridien,
Delhi.
India International Hospitality Expo (to
be held between 7-10 August’ 2019 at India
Expo Centre and Mart, Greater Noida) has
been curated in tandem with the  vision of
becoming the greatest, grandest and biggest
hospitality show in Asia. And in  the  first
leg of effort to accomplish
this, the dextrous team of India
Expo Centre & Mart (IEML)
hosted yet another curtain
raiser to this grand show.
The  grandeur of  the  show
witnessed semblance
with  the  success of  the  first
edition of India International
Hospitality Expo which
witnessed over 200+ Exhibitors
and 6000+ top decision makers
from the hospitality industry.
Continuing the tradition, the curtain raiser
of IHE19 was dynamic, high-powered and
immensely successful wherein top hospitality
change makers and stalwarts graced the dais
and shared their vision for  the  future of
hospitality in the country.
Rakesh Kumar, Chairman, India Exposition
Mart Limited, said, “The vision of IHE is not my
own, but it has come as a need of the hour
from  the industry. For years together, we
have been discussing that there should be a
hospitality show that caters to the potential
of our country and also matches international
standards. And I am so happy that we are
working actively to realise this vision.”
Iterating similar sentiments, Hari Dadoo,
Fair President, India International Hospitality
Expo, commented,  “I believe that this show
has a massive potential to become a
global phenomenon and that people will
acknowledge that India has the strength to
8 Feb-Mar ’19
BAKERY REVIEW
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
launch such opulence.”
Chef Davinder Kumar, Vice President, F&B
Production & Executive Chef, Le Meridien,
www.HICSAconference.com
Bakery China 2019
Delhi, added, “Due to vision and  the  sheer 6-9 May 2019
hard work that  the organizing committee Shanghai New International Exhibition
of India International Hospitality Expo has Center, Shanghai, China
put in, it is no doubt that the show will grow www.bakerychina.com
exponentially. Also, I just saw the presentation.
It was fabulous!” HOFEX 2019
Amit Lohani, National Convener, Forum 7-10 May 2019
of Indian Food Importers, also weighed in, Hongkong Exhibition centre, Hongkong
“This show has been striving to make India’s www.hofex.com
hospitality industry a spectacular
exa m p l e fo r   t h e   fo r m e r ’ s SIAL China 2019
potential and this can be seen 14-16 May 2019
in  the  vision of stake holders. Shanghai New International Exhibition
We visited  the  show last year Center, Shanghai, China
and it was fabulous! Food is an www.sialchina.com
important aspect of hospitality
shows and FIFI would like to NRA Show 2019
support IHE 19 in this endeavour.” 18-21 May 2019
Henceforth, this curtain McCormick Place, Chicago, US
raiser was literally a trailer www.show.restaurant.org
for  the  mammoth success
that IHE 2019 is set to achieve in Thaifex- World of Food Asia 2019
August and this reverberated in the sentiments 28 May- 1 June 2019
of each of the notable personalities present Impact Challenger & Exhibition Center,
- from top hoteliers, CEOs, GMs, Executive Bangkok, Thailand
Chefs, known architects and designers to one www.thaifexworldoffoodasia.com
of the best hospitality suppliers.
With a robust strength of 650 Exhibitors Food Taipei 2019
and 25,000 Decision Makers -  the  show 19-22 June 2019
promises to be  the  largest and  the  most Taipei Nangang Exhibition Center, Taiwan
comprehensive sourcing hub for Hospitality, www.foodtaipei.com.tw
Retail, F&B, Baking, Housekeeping, Architects
as well as design enthusiasts. Hence, this MIFB 2019
platform will act as a powerful catalyst 26-28 June 2019
for all your professional goals given its Kuala Lumpur, Malaysia
out-an-out strong networking model that www.mifb.com.my
will feature  the  very best industry leaders.
Additionally, with support from top industry Heimtextil India & Ambiente India 2019
bodies and dedicated brand building activities, 26-28 June 2019
extensive national & international media Pragati Maidan, New Delhi
coverage - the world-class infrastructure at www.heimtextil-india.in.messefrankfurt com
India Expo Centre & Mart will act as the stage www.ambiente-india.in
for this grand show.
 Give your tastebuds a wake up call!

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

Nestlé India TastyKan wins Bronze at ISC

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

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
Kamani Bakery Challenge RAY Health launches
2018 Held in Mumbai zero-sugar Indian
Sweets
Leading specialty oils and fats manufacturer
AAK Kamani Pvt. Ltd. recently organised the first
mega “Kamani Bakery Challenge” in Mumbai
that gave a platform to all the participants to
innovate and promote healthy products. For the
grand finale, winners from Pune, Ahmedabad and
Kolhapur competed. The short-listed products
were judged by the jury on the parametres of
taste and texture, design and production, and, mainly, on health and
innovation.
The winners were Pradeep Sweets from Pune which won the award
in the health category and Ismail Bakery from Pune which won the
award in the innovation category.
“We have always been a believer of healthy living and building
a fitter generation. We at AAK Kamani strongly believe in being a
co-development partner of our customers to improve and innovate
their products by providing expert solutions,” said Arun Varma, Vice-
President, Sales and Marketing, AAK Kamani.
Starbucks Unveils
'Elevated' Coffee
Experience in Delhi
Combining coffee with unique brewing methods, coffee chain Starbucks
offers an “elevated” coffee experience at its Green Park store in New
Delhi.
The Green Park store in New Delhi is one of Starbucks' only three
“coffee forward” stores in the country that celebrate every aspect of
the coffee journey -- the bean,
the grind, the brewing style,
the coffee master, the pairings
of beverage with food curated
specially for the elevated
coffee experience, and the
design of the store.
Th e ot h e r two “ coffe e
forward” stores are located in Lokhandwala, Mumbai; and Green
Park, Bangaluru.
The design concept for the New Delhi Green Park store is based on
coffee trees, with artwork that reference coffee fields. At the heart of
the coffee-forward espresso bar lies the Black Eagle (manual espresso
machine) which makes quality and consistency of the espresso shot
its mission.
The “Chemex” is another example of a manual pour-over method.
The Chemex is an elegant one-piece hourglass shaped vessel, made
of high quality, heat-resistant glass. What distinguishes the Chemex
most is its special filters. They remove more of the coffee oils for
exceptionally clean coffee.
The Green Park store is also the first store in Delhi to offer the
“Starbucks Nitro Cold Brew”, a small-batch cold brew coffee which is
slow-steeped, infused with nitrogen for a naturally sweet flavour and
velvety smooth mouthfeel, Starbucks said.
12
BAKERY REVIEW
RAY Health (a part of LB Consumer
Goods Pvt. Ltd.) introduces Stevia
powered Zero Sugar branded Indian
traditional sweets in the country.
P u re C i rc l e, t h e wo r l d ’ s l e a d i n g
manufacturer and innovator of Stevia
sweetener has powered the development of these products.
RAY Health and PureCircle
have joined hands to create
the new avatar of maintaining
sweetness in India’s favourite
sweets. LB has launched
zero sugar Ray Soan Papdi,
Rasagullas and Gulab Jamun to make Indian market devour
onto these Indian traditional sweets without being guilty
about the calories gained by sugar. The zero sugar – naturally
sourced Stevia powered Indian sweets are the beginning of the
revolution in this category.
Sharing the consumer insights prevalent in Indian F&B
sector, Vice President and Head of South East Asia Region
at PureCircle, Navneet Singh said, “Today Indian consumer is
strongly inclined to natural solutions that improve health and
wellness. Based on our consumer insights, we find consumers
are trying to walk away from sugar but they don’t want artificial
sweeteners like sucralose and aspartame in their diet. So the
choice for a natural zero calorie sweetener is really appealing
to consumers trying to balance calories with ingredients that
they understand and are from nature.”
PureCircle, the world’s leading manufacturer and innovator
of Stevia sweetener for the global food and beverage industry
reveals that year 2019 is going to witness a new trend of
Stevia sweetened food and beverage launches in the country.
Due to rising graph of obesity, diabetes and other health risks
associated with consumption of excess sugar has made a huge
shift in the consumer demand. Consumers are increasingly
opting for no sugar and natural sugar variants of their favourite
sweets, especially during the festive time. Working closely with
established as well as emerging F&B brands in India, PureCircle
sees this trend catching up in a big way in the country.
Stevia is extracted from plant leaf and is 400 times sweeter
than regular sugar yet has no effect on the blood sugar. Unlike
artificial sweeteners Stevia is completely safe for consumption
and has no side effects.
PureCircle’s research studies have shown that when used
in sugar-reduced food and beverages versus full sugar/
calorie products to displace carbohydrates, high-purity Stevia
leaf extract can help reduce blood glucose as well as energy
consumption. Plant-based, zero calorie Stevia can be part of
a well-balanced diet to help reduce energy intake without
sacrificing taste. From kids to adults and diabetics to non-
diabetics, PureCircle High Purity Stevia sweetener is for all
family consumption and offers great taste.
Feb-Mar ’19
Feb-Mar ’19 13
 N E W S S C A N
Rich’s Gourmet Guide Delhi demonstrates
latest innovations
Rich Graviss, a leading manufacturer of ingredients for
Cakes and Desserts recently organised the Delhi chapter of
Rich’s Gourmet Guide - The Bakers Lounge at Le Meridien.
Inspired by the upcoming festive season, Rich’s team of
In-house chefs and experts demonstrated International
trends in Desserts, Cakes, Beverages & Savouries through
different concepts such as Modern Cake Art, Truffle Art,
Whip Topping Art & Nugel Art.
The company’s team of Chefs prepared a variety of cake
designs at Live Counters for bakery enthusiasts to equip them with
their unique recipes & styles as per the national as well as global
trends. With a focus on festivals, the event was aimed at helping
boost sales for customers and aspiring bakers alike by inspiring them
and showcasing variety of new & different applications.
Pankajj Chaturvedi, ED & CEO, Rich Graviss and Pankaj Jain, GM-
Marketing, Sales & Culinary along with other renowned dignitaries
from the hospitality sector participated in the day-long activities
focused on guiding customers & aspiring bakers with the latest
design trends in the Global Bakery sector. Some of Rich’s esteemed
clients aka Bakeries - Maxin Bakeries, Master Bakers, JJ Bakers etc.
were also present at the event.
Commenting on the initiative, Pankajj Chaturvedi states,
‘Olives from Spain’ awarded at AAHAR
‘Olives from Spain’ awarded as one
of the most original displays at
AAHAR (New Delhi) and featuring
C h ef S a ra n s h G o i l a as B ra n d
Ambassador to perform two master
classes. For a fifth year in a row,
Olives from Spain targets India
as a key market for international
promotional campaigns.
One of the main activities in the
current Campaign has been the
participation at AAHAR, Delhi. The
purpose was to spread awareness
about Spanish table olives and letting the key industry stakeholders
know about the endless possibilities of this little fruit. This will help
Spanish olives sector continues increasing the exported volume
to the Indian market. Olives from Spain‘s participation at AAHAR
exhibition has proven the versatility of table olives as a nutritionally
balanced snack and as an interesting ingredient to be integrated
in the rich Indian cuisines. Besides has conveyed the messages of
its quality standards, the different varieties and health properties
of the olives.
Olives from Spain participated at AAHAR with a unique stall
for which was awarded by the organizers, Indian Trade Promotion
Organization, as one of the best and most original displays of the
fair. With an original artwork and design, the stall showcased its
key products in the Indian market: green, black and pimento stuffed
14
BAKERY REVIEW
“Understanding the challenges our
customers face and innovating
solutions to make their business
more convenient and profitable
is the lynchpin of our business
strategy. We stand true to our
co m m i t m e nt i n t re at i n g o u r Pankajj Chaturvedi Pankaj Jain
customers, associates and communities like Family and these
family values drive us towards continuous improvement. Our team
of talented chefs work tirelessly to create newer recipes and
applications that can help our customers to be relevant to the
modern consumer. Today’s event is one such effort made by Rich’s
team to share our learning and knowledge with our family.”
olives. All visitors could taste, enjoy
and experiment Spanish olives with
a fresh twist.
Th e s ta l l a l s o fe at u re d t h e
“Spanish Olive Marinating Bar”.
The bar concept aimed to bring
closer to the Indian professionals
a “new” way of consuming Spanish
olives as marinated olives. This
concept, which is still new to India,
yet traditional in Spain, allows to
prepare in a very simple way and
in a very short time delicious and
healthy snacks by simply topping olives with the preferred herbs
or spices, and tossing them up with fresh juices such lemon and
extra virgin olive oil.
Olives from Spain program also featured two well acclaimed and
interesting live cooking master classes conducted by Chef Saransh
Goila, Brand Ambassador of Olives from Spain, at the Indian Culinary
Forum Area. Attended by a passionate and curious audience made
up of media professionals, bloggers and Chefs, Chef Sarash Goila
spread key information on Spanish olives, highlighting his long-time
passion for the little fruit. He also shared his culinary skills and
knowledge on how to blend Spanish Olives with the Indian regional
cuisines at the master class “Spanish Olives weds Indian Khanna”
and how to infuse Spanish olives with Indian masalas and chutneys
at the master class Mix, blend, marinate with Olives from Spain!
Feb-Mar ’19
Feb-Mar ’19 15
 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
becoming more predominant in the F&B
industry, particularly in the bakery segment.
Due to the rising foreign influence and the
fluctuating eating habits, innovation in
bakery products is contributing significantly
to its growth trajectory.
With advanced aspirations of the younger
generation for increased socialisation,
the demand for more hang-out options is
escalating, giving rise to newer formats of
bakery cafes which offer not only normal
bakery products and chocolates but also
offer beverage items. Thus, today, a bakery
café provides not only baked food but also
has a complementary beverage segment in
the menu.
Not only is the format of bakery
undergoing a change but, in the present
times, if you want to make your bakery a
success you must also introduce innovative
products, which the bakery chefs have taken
up in real earnest.
Changes Galore
Rahul Shetty, Junior Sous Chef, Bengaluru
Marriott Whitefield discloses, “Guests are
intrigued by new types, shapes and textures
just as much as by the traditional ones.
That’s why we see the popularity of new
bakery products, which are a combination
of well-known classics. Some of the most
famously known innovations include: Cruffin
(a croissant shaped like a muffin) and the
Cronut (a croissant shaped like a doughnut,
stuffed with chocolate ganache).
The advent of molecular gastronomy in
the Indian bakery industry has changed the
way people look and feel about desserts.
A simple dessert like the Tiramisu is taking
huge turns on how to plate and prepare the
dish. By keeping the ingredients same as
the original recipe, innovation for us is all
about discovering new tastes combinations
and textures.”
Vikas Vibhuti, Cluster Executive Pastry
Chef, JW Marriott Pune declares, “Innovation
is a must! Bakery and confectionery is
the glamour quotient of food industry and
having said that, we, as chefs and pastry
enthusiasts, keep pushing our boundaries
to put new and creative elements on the
plate without compromising on the quality
and taste.  Innovating a new trendy design
or thoughtful element as per the occasion
or theme is what all the pastry chefs are
contributing each day. The new generation
is very particular about what they eat and
how they eat and to keep them surprised
and thrilled our creativity and innovativeness
play the trick.”
Rajat Sachdev, Pastry Chef, Sofitel
Mumbai BKC reveals, “With an increase in the
consumption of comfort food, consumers are
willing to pay more for quality products that
meet their taste requirements. The bakery
industry is one, which constantly evolves
with each passing day; bakers are inventing
new delicacies to please consumers for all
occasions. Rare ingredients are incorporated
and indulgent products that retain their
freshness and are aesthetical in appearance
are gaining popularity. Hotels and restaurants
that specialise in desserts and bakery are

16 Feb-Mar ’19
BAKERY REVIEW
working towards introducing unique variations in order
to keep their menus fresh.
Consumers are increasingly keen in trying
traditional products that have been given an
innovative twist, by adding authentic flavours, fruit
fillings and more to entice the consumers. Customers
can also personalise their pastries, cakes, pancakes
and more with an assortment of unique ingredients
such as chocolates, jelly beans, attractive toppings and
more. Along with products such as mixes, ready-made,
part-baked and frozen options, there are spicy-tangy
desserts, natural colouring, and healthy items such as
grain-baked products that have been introduced to
capture the attention of the sweet-tooth audience.”
Alok Singh, Chef De Partie, Crowne Plaza Pune City
Centre, adds, “Today the guest looks forward to a lot
of new ideas & concepts in food & most importantly in
desserts. People are tired of eating the same desserts
everywhere and want to move out of the pastry for
K.S. Mahesh dessert mode. Innovation in bakery products is more
towards eating healthy, low calorie yet mouthwatering
desserts, convenient or comfort foods that give you
the ultimate pleasure of eating a dish.”
Manjul Myne, Pastry Chef, JW Marriott Chandigarh,
says, “Freshness and creativity are intrinsic to create a
new and unique experience for food lovers every time
they visit an outlet. We, at Chandigarh Baking Co.,
thus ensure that we come up with new offerings both
for new seasons and occasions. Apart from introducing
seasonal offerings, Chandigarh Baking Company
celebrates important occasions through innovatively
Niklesh Sharma crafted bakery items. We recently launched an entirely
new menu of ‘Warm & Cozy’ desserts as an ode to the
winters. These warm bakery desserts were served as
part of the special ‘Warm & Cozy’ desserts range by
CBC which took over as the new comforters during
the winter gone by, leapfrogging traditional favourites
like Tea, Coffee and Indian desserts and inspired a new
trend in the region.
Following are the new innovations and fusion
dishes that have been introduced to the menu of
Chandigarh Baking Co., JW Marriott Chandigarh:
• Jaggery and Fennel Cake
• Jawa Plum Cake
• Waffle Pressed Chole Kulcha
Mahesh Padala • Vegan Coconut and Mango Panacotta
• Katcha Aam Granita
• Peach and Pistachio Opera
• Dark chocolate and Chilly Pastry
• Nutty Crunch Kasoori Methi Cookies etc.
Sheriyar Dotivala, The Resort Mumbai, explains
“Many retail bakeries are now offering whole-grain
and multigrain breads, but flavour continues to be a
priority among retail bakery consumers.”
Rajesh Yadav, Sous Chef, Holiday Inn Mumbai
International Airport, says, “Bakery industry is
sweeping the market with its innovative food items.
Nowadays, people are becoming health conscious and
Pradeep Rawat prefer bakery products which are fat free, digestive
Feb-Mar ’19
C O V E R S T O R Y
and similar.”
Siva Kumar, Pastry Chef, ibis & Novotel Bengaluru
Techpark, states, “The new trend in bakery is: making
healthy confections and ensuring there are more
options for our guests. Our desserts and bakery menu
include options which are sugar/gluten free so that
guests from all segments can enjoy our delicacies
without worrying about unhealthy food consumption.”
Avinash Kumar, Executive Chef, Novotel Imagica
Khopoli, declares, “Innovation is the backbone of any
business, without this you cannot sustain and grow -
“Innovation is the key to success”. Nowadays, a lot of
people have become health conscious, hence there
is high demand for vegan and super food.”
Neelabh Sahay, Executive Chef, Novotel Kolkata
Hotel & Residences, asserts, “Bakery as a market is
projected to grow thanks to high-quality products,
natural ingredients and new technologies allowing
companies to offer goods with improved organoleptic
and nutritional characteristics. Today, Innovation is
not restricted to product making and garnishing but
also production technologies. Several companies are
developing new systems for the production of bread
and roll products from a dough band and ensuring
gentle handling of highly hydrated dough. Industrial
dough band formers can process all kinds of dough,
even with high water content and long proofing time,
obtaining a homogeneous dough band with uniform
thickness and width, for the production of bread and
rolls with precise weight accuracy.”
Gopal Jha, Executive Chef, Grand Mercure
Bangalore, states, “At Grand Mercure Bangalore, we
focus to introduce innovative products with each
passing day as bakers are inventing new delicacies
to please consumers for all occasions. It is important
to consume fresh & healthy ingredients as it makes
the dishes to taste better. Currently, low fat & gluten
free ingredients are trending in the market.”
Waqar Ahmed, Pastry Chef, Hilton Bangalore
Embassy Golf Links, affirms, “At Hilton Bangalore
Embassy Golf Links, we focus on innovation while
delivering quality without compromising on taste. The
world of bakery is evolving and we like to innovate new
dishes for our guests. This ensures happiness of our
regular customers and adds to the attraction of new
visitants. At Recess, we are now serving handcrafted
breads and cookies with vibrant fruit fillings and
toppings which are full of summer flavours. We are
also exploring the idea of serving our pastries in mono
portions or bite sized portions, so that the individual
can experience a variety of desserts.”
Niklesh Sharma, Founder, Academy of Pastry Arts,
agrees that for a bakery to succeed, it is essential for it
to introduce new products. He adds, “Running a bakery
also means having to compete with other bakeries
and a bakery that introduces new kinds of baked
foods regularly will be more successful than a bakery
that doesn’t introduce new products. Customers also
expect innovation and want to be treated to the newest
17
 C O V E R S T O R Y
desserts in the world, so it’s essential to introduce new
products to keep customers happy. Some new innovations
in bakery products have to do with ingredients used in
baked foods. Many talented bakers today choose to bake
using brown butter. Also many bakeries choose to use
natural colours instead of artificial ones. An advantage of
using natural colours is they enhance the taste of the food
as well as its appearance. Also, baked foods that contain
natural colouring are healthier to eat. Another innovation
in baking is baked foods with a quirky appearance. Such
foods don’t look too good to eat, but actually, tempt
people to eat them because of their quirky and fun shape.”
Rajat Sachdev Virendra Rathore, Pastry Sous Chef, Sheraton
Hyderabad Hotel Gachobowli states, “The bakery
industry is constantly evolving and in order to keep up
one has to regularly keep innovating and experimenting.
At Sheraton Hyderabad Hotel, we have introduced
Ragi bread and Ragi pastries that are layered with
dairy-free cream. We have also curated a sugar-free
chocolate Ragi pastry for patrons who want to savour
sweets without worrying about cheating on their diets.
Gluten free cakes, pastries and breads are amongst the
signature delicacies at our property.”
Pradeep Rawat, Sous Chef, JW Marriott Mussoorie
Vikas Vibhuti Walnut Grove Resort & Spa, asserts, “If one wants
to be successful in the bakery industry, he needs
to constantly innovate and update his techniques.
Baking is a competitive industry today and trends are
always evolving in terms of techniques, ingredients
and similar. Innovations are the answer to changing
customer demands. Currently, we are addressing the
requirement for healthy and organic ingredients. Refined
flour, saturated fats and even white sugar are finding
innovative and healthy substitutes by chefs, in order to
give customers what they are looking for customisation
Manjul Myne is also an upcoming trend that guests look forward to.”
Ashutosh Gairola, Bakery Head Chef, Renaissance
Bengaluru Race Course Hotel affirms, “Bakery industry
is sweeping the market with innovative food items.
The fundamental trend that is catching up is the quest
to become Gluten-free. Consumers are demanding
‘cleaner’ bakery products. There is also a trend in
cakes using chalky pastels unlike the traditional bright
colored versions. Innovations and strategies are the key
to success. In the present day scenario, the innovations
that bakers have come up with are those that have set
a trend mark. One such most popular innovation is the
Rahul Shetty
introduction of fondant, customised and theme cakes.”
Mahesh Padala, Executive Chef, The Westin
Hyderabad Mindspace, lists the new innovations in
bakery products:
• Using alternatives for sugar, for instance, replacing
sugar with fruits in ice cream
• Gluten and allergen free products
• Fresh farm produce
• Substitute to traditional flour to meet dietary meal
requests
• Maximising the use of functional ingredients like
Waqar Ahmed quinoa, corn, sorgo flour, etc, which improve an unbal-
18
BAKERY REVIEW
anced diet and also helps prevent chronic diseases
• Incorporating trendy cooking methods, sous vide
cooking style, moist heat to maximize bakery productiv-
ity
• Variations in packaging
• Curating bakery products which have a longer shelf
life
• Ready-to-eat products with a high nutritional value
• Hydroponic produce
Ajay Anand, Director of Culinary, Pullman and
Novotel New Delhi Aerocity, declares, “Innovation is
an important attribute to gastronomy at Pullman &
Novotel New Delhi Aerocity. For instance, recently we
introduced new, bold and exotic flavours such as oreo
gateaux, blueberry & lime, orange crackle cake, walnut
and blue cheese. Additionally, we use glaze that gives
a shine to our products, making them more appetizing.
Further, we have introduced new flavours of bread such
as potato focaccia, walnut blue cheese and rye bread.”
K.S.Mahesh, senior executive chef, Radisson  Blu
Resort Goa Cavelossim Beach, states, “In present times
it is very important to be innovative in bakery, keeping
in mind a few key factors such as nutritional value
of food, procurement of raw produce and the way it
can be used. The traditional methods and practices of
baking should be well balance with modern techniques
to create a final distinctive appearance, textures and
mouth feel. There is a wide range of produce available
worldwide. The following are a few of them:
• Single origin chocolates which are procured from
the best cocoa producing regions of the world.
• Use of ancient grains such as teff, einkorn, ama-
ranth, millet, Tsampa and many more.
• Use of botanicals to give floral notes such as of
rose, lavender and hibiscus; alongside savoury flavours
from thyme, rosemary and basil.
• More and more use of sprits and flavoured liquors
to create new impression to one’s palette.
• We can call it edible art, creating spectacular
products such as potted plants, whole fruits and even a
few equipment’s and devices, with a very multi textured
mouth feel.”
Cakes & Cookies
When one talks of innovative products one is left
wondering what can be innovative in cakes and cookies.
Well the pastry chefs have come up with innovative
ideas even for these products.
Ajay Anand disclosed, “A large sweet producer can
innovate in a mature cake market by using new trends
prevailing in the bakery industry. The new tools available
in the market are stencils, bases, moulds and similar.
They can even venture in preparing sugar-free products,
gluten-free products and many more. At Cafe Pluck at
Pullman New Delhi Aerocity, we are also innovating
in cookies gateaux, bread, garnishes, sugar content,
chocolate, salt dough, etc.
Mahesh Padala states, “With the innovative trends
in bakery, the cake market is putting continuous efforts
Feb-Mar ’19
Feb-Mar ’19 19
 C O V E R S T O R Y
on designer cakes and dessert cakes based on regional
and international market trends and styles. As far as
cookies are concerned, with the emerging trends of
2019, chefs have started to innovate cookies with
whole wheat, multigrain and gluten free options.”
Rahul Shetty iterates, “A large cake bakery can
innovate by adopting new concepts to make their
creations stand out in terms of enhanced freshness,
maximum nutrition and authentic flavor in their cakes
and cookies.”
Ashutosh Gairola says “Large cake bakeries can
innovate by introducing new filling combinations and
pairings and having amusing shapes of cakes. In the
field of cookies we at Renaissance Bengaluru Race
Course Hotel have used local indigenous flours like Ragi,
which is healthy and lends very a different flavour and
texture to the cookies. We also experiment with a range
of savoury cookies with diverse savoury elements.”
Vikas Vibhuti states, “In the present scenario, most
of the innovation revolves around health benefits,
dietary requirements or are occasion based. Few of
the innovations we see are:
Ashutosh Gairola • Dietary or customised breads
• Use of Prebiotic, probiotic or antioxidant ingredi-
ents
• Gluten and allergen-free breads, pastries and cakes
• Healthier desserts; low calorie, no carb, keto
• Creative Pralines and lollies
• Innovative and artistic cupcakes
• Popsicles and frozen desserts, trendy designs
• Contrasting or weird flavour combinations
• Ornamental donuts with various fillings
• Desserts on the go
• Innovative designs in terms of celebration cakes
Ajay Anand Pradeep Rawat declares, “At JW Marriott Mussoorie
Walnut Grove Resort and Spa, we are working on
the current trends in baking, and promoting wellness
through healthy eating habits. We freshly bake a
wide range of healthy cookies using natural and pure
ingredients which are uncommon in bakery such as,
buttermilk cookies, broken wheat, oats, quinoa, flax
seeds etc.”
Virender Rathore, avers that bakers specialising in
cakes are now innovating and improvising by using
healthy oils and ingredients to meet the demands of
the customers. At Sheraton Hyderabad Hotel, we freshly
Gopal Jha bake a wide range of healthy cookies using natural
ingredients along with innovative healthy treats like
ragi bread and pastries, granola and gluten-free bars
amongst others.”
Niklesh Sharma is of the opinion that innovation
in bakery is not confined merely to cookies. He adds,
“We, at Academy of Pastry Arts, teach our students
to learn baking and to experiment as well. Such
experimentation allows our students to thrive when
they work professionally. It allows them to create a
unique signature style of baking that differentiates
them from their peers. Some innovations we have
Virender Rathore made include crafting unique cakes for individuals
20
BAKERY REVIEW
and adopting the use of more holistic ingredients that
create less calorie and fat-laden baked foods. We’ve
also incorporated new styles of baking that are centred
on specified themes.”
Waqar Ahmed believes that cake market can be
made innovative by “using nutritious ingredients,
no-preservative products, adding natural colours and
flavours, avoiding sugar and substituting it with natural
sweeteners.”
Gopal Jha claims that nowadays desserts do not
mean only cakes. “Desserts like tiramisu, macaroons,
and truffles are also consumed. There is an elaborate
range of sweets ranging from sorbets, gelatos, candies
to Indian milk sweets. Our bakery, at Grand Mercure
Bangalore, has a variety of innovative desserts like
granita, different flavours of macaroons with different
toppings, fruit & cream based desserts, truffles,
miniature verrine and more. Therefore, I would like to
stress that innovations in bakery is not confined to
only cookies or cakes.”
Neelabh Sahay believes that whether it is cakes
or cookies, “innovation is the result of dedicated R&D.
These days, the major focus is on a gluten-free, vegan
and a sugar-free world that is why most chefs or bakers
now do their bread-baking with pumpkin seed, ground
flax seed, Chia Seed, Psyllium husk and similar. Apart
from that making sugar-free cookies and cakes with
oatmeals is another new trend.”
Avinash Kumar states that innovation in “cakes
and other sweets creates a greater USP in terms of
healthy eating as well as making them more kids’
friendly. Innovation is not just confined to cakes and
cookies, at Tubbby’s, Novotel Imagica Khopoli, we have
innovated vegan banana oatmeal cake, vegan cheese
cake, strawberry chia verrines, sugar free pumpkin
tiramisu and more.”
Siva Kumar disclosed, “At ibis & Novotel Bengaluru
Techpark we have curated healthy cookies with
muesli and chia seed which has rich fiber, protein and
calcium. Today everything is about personalisation
and customisation. It’s possible to incorporate this in
certain cases by knowing the consumer needs such as
allergies, dietary requirements and more. Accordingly,
customised breads can be curated.”
Rajesh Yadav asserts, “In this competitive market,
producers can come up with various innovative and
creative ideas for cakes and other bakery products.
Cookies can be of various types. We at Holiday Inn
Mumbai have introduced some healthy cookies like
whole wheat cookies, low fat cookies, and cookies
without using flour, which tastes good and are healthy.
You may even make customised biscuits. We also have
gluten free bakery products and also some Indian style
cookies made of Methi and Mint.”
Rajat Sachdev states, “The cake market today has
grown manifold and a large sweet goods producer must
be aware with the ongoing wave of trends in the cake
industry. The strength of individual goods producers
is their loyal customer base and control over their
Feb-Mar ’19
Feb-Mar ’19 21
 C O V E R S T O R Y
quality and freshness. They should leverage
this strength to expand their goodwill and
curate unique delicacies that can compete with
the cake giants. Customers want to explore
international flavours with authentic fillings
and ingredients to satisfy their preferences
and curiosity. For example, Japan is one of the
frontrunners in cake innovation. Their cakes
such as steam cakes, Dora Yaki and Manju
cakes, are highly valued around the world
and are often bought as souvenir gifts. The
Japanese have also perfected the art of cake
making with their friendly and amusing shapes,
bringing out the playfulness in a novel way. At
Sofitel Mumbai BKC, we have demonstrated the
idea to customise cakes as per the consumer
flavours and likes. This can be seen in the
recent produce, wherein we have customised
cakes such as the Jack Daniels barrel and the
customised Minion cake.
The basic trends in bakery and pastry
innovation are related to Health, Pleasure
and Convenience. Cookies are a classic
favourite, and are being experimented with
fun-filled toppings, botanical essences,
berry flavoured cookies, gooey cookies,
brownie cookies and more. Apart from the
taste, innovations are also being made with
different textures and shapes to give the
good old cookie an edgy twist along with
the ingredients according to its reigns such
as Flavoured Ciabatta,Rustic Sour Dough,
Lavash Bread etc.”
Manjul Myne professes, “There are diverse
ways in which a sweet goods producer can
introduce an innovative concept in cakes.
Given that patrons today want to explore
new international flavours especially in
bakery and desserts, a sweet-goods producer
can innovate and come up with new products
based on exotic flavours, pairings and
healthier key ingredients in cake-making. A
baker can always substitute whole-wheat
flour for half or full white flour or use
superfood ingredients like Avocado, Greek
yoghurt, Flax seeds, Banana, Quinoa, etc.
or substitute sugar with natural sweeteners
like jaggery and palm sugar. Presentation is
another area where the baking industry can
progress further. A fancy attractive cake is
always an attraction.
In cookies, Rolled Oats Granola Bar is
a local favourite at Chandigarh Baking
Co, JW Marriott Chandigarh. The exclusive
recipe is a healthy mix of flax seeds, rolled
oats, sultanas, honey, maple, etc. making
it a healthier and attractive option for our
patrons. We also have options like the Nut
Crunch Cookie, Chickpea and Coriander
22
Seed Savoury Biscotti, Almond Meringue
Cookie, etc. which are extremely famous
amongst our patrons.”
Alok Singh states, “In a mature cake
market larger sweet goods producers would
innovate with the developing trends like
reducing calories and fat content, using
natural flavours, nutritional value ingredients,
more of fruit natural resources and local
seasonal flavours.
We, at Crowne Plaza Pune City Centre,
have innovated in cookies market with our
oats & jaggery cookies which are 100%
healthy & innovative. They are also our best
sellers.”
Customised Bread
Bread is a major product of the bakery
industry but today the consumer is no longer
satisfied with the regular white bread loaves.
They want different ingredients and shapes.
Customised bread is their demand. So how
far can the bakers succeed in this?
Manjul Myne avers “The consumers today
know exactly what they want, especially,
when it comes to their tastes and health.
G i ve n t h e a d va n ce d e q u i p m e nt a n d
technology, making customised bread for
regular patrons is very much possible and
is a trend that is fast picking up these days.”
Alok Singh adds “Bakeries can make
customised breads. And they can afford it
as most of them have a high volume of the
consumption of the breads.”
Sheriyar Dotivala asserts that customised
bread is possible but at a special price.
Rajat Sachdev discloses, “Bakeries are
introducing the concept where customers
can choose their ingredients and add them
to the bread of their choice to give it a more
personalised touch. Customisation is key to
provide consumers with a unique product.”
Rajesh Yadav concedes, “Customised
breads are also possible but it requires
time. We, at Holiday Inn Mumbai, have
made complete whole wheat breads and
many more.”
Avinash Kumar says, “If the demand is
there then the supply of customised bread
would not be a problem.”
Neelabh Sahay claims, “Making
customised bread is possible, albeit, within
a restricted product line. For this, bakeries
need to invest some values for the training
and development of the human resource
because it requires skills to delivery variety.”
Gopal Jha declares “customisation of
breads depends on the demand. Breads
can be made with oats, millets, quinoa or
BAKERY REVIEW
buckwheat for a healthy lifestyle.”
Waqar Ahmed disclosed, “At Hilton
Bangalore Embassy Golf Links we customise
breads in different shapes, sizes and unique
ingredients as per the guest request.”
Niklesh Sharma says, “Several bakeries are
providing customers the option to customise
their breads, by paying a little more.”
Ajay Anand avers, “We at Cafe Pluck at
Pullman New Delhi Aerocity have customised
bread to cater to guests who are on a gluten-
free/sugar-free diet or are allergic to nuts.”
K.S.Mahesh declares, “Customised breads
are quite popular with people today as it gives
you opportunity to create a unique flavour and
keeps the bread interesting. Customisation
can be done considering various key factors
such as shape, type of flour used, additional
of herbs or spices, type of crust etc. This can
be achieved only after vast knowledge and
baking experience to identify which bread
dough would be the best to customise also
keeping in mind three key factors of visual
appeal, texture and mouth feel.”
Rahul Shetty revealed, “We, at Bengaluru
Marriott Whitefield, have many country
style artisan breads which we create in our
pastry shop including the garlic parmesan,
multigrain, sesame and carrot, to name
a few. We also make a lot of customised
breads in our pastry shop depending on our
customer’s requirements.”
Ashutosh Gairola states “Customisation
of bread normally involves using flour and
grains asked for by the guests. People these
days are getting away from gluten; hence
many gluten free recipes are there which
can be used for making customised breads
as per the need of customers.”
Vi kas Vi b h u t i ass e rts , “ B re a d
customisations are mostly based on health
and dietary requirements. Paleo diet bread,
Gluten free, Keto bread, high fiber, high
protein, super seed breads, low carb loaves
are examples of some of the trending bread
customisations available today.”
P ra d e e p Rawat aff i r m s “ Th e n ew
technologies and the array of ingredients
available have made it possible for bakeries
to produce customised bread.”
Virender Rathore, iterates “With a 24
hour prior notice, we, at Sheraton Hyderabad
Hotel, can customise breads as per our
customer’s preference. Prior notice helps
in sourcing uncommon ingredients, if any.”
Yes, there are no two opinions about the
fact that the bakery is constantly innovating
– be it in terms of ingredients, shapes of the
products or technology. n
Feb-Mar ’19
Feb-Mar ’19 23
 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
players operating via core menu offerings
and introducing variations in Indian and
international foods.
To withstand competition, most of the
players are tailoring their offerings in
terms of flavours, pricing, services etc., to
lure Indian consumers.  In terms of menu,
Indian QSRs like Haldiram’s, Bikanervala
etc., bend towards vegetarian food in
contrast to which international players
like McDonalds, Dominos, KFC and Subway
etc., offer a mix of both vegetarian and
non-vegetarian offerings.
The QSR format in India can be said to
have started over two decades ago, with
the arrival of McDonald’s in 1996. Since
then there has been a rapid growth. Many
global brands have set shop either through
company owned stores or the franchisee
model or a mix of both. It is believed
that by 2020 over 35 per cent of India’s
population (totaling about 35 crore) will
be in urban areas. This is expected to
give a tremendous boost to the growth
of QSRs.
According to a report by CyberMedia
Research the market for QSRs in India is
likely to touch $33 billion by 2020. The
report further adds that the organised
segment of QSR is, today, marked by the
presence of 90 to 100 brands, with around
3000 outlets spread across the country.
The established international brands
offer specialties like burgers, pizzas,
26
wraps, sandwiches, etc. The likes of Taco
Bell have introduced cuisine options like
nachos and falafel to the Indian platter.
Interestingly, another cluster consists of
several entrants who are mostly confined
to specific regions (e.g. Jumbo King,
Fast Trax, etc.); these focus on providing
customised Indian or international cuisines
to suit the Indian consumer.
Challenges
W h i l e t h e re h a s b e e n i n c re a s e i n
investments by multiple institutions in
the QSR segment, it is necessary for a
new entrepreneur to make a thorough
study of the industry and understand the
challenges which he would face. Some of
the challenges are:
• Food price inflation
BAKERY REVIEW
• Manpower: There is an attrition rate
of about 25-30 per cent in the food
services market.
• High real estate and labour costs,
which impact the profitability
• Fragmented supply chain marked by
presence of multiple intermediaries
• Obtaining requisite licenses
However, since eating out is becoming
a regular form of entertainment today, the
entrepreneurs are excited about entering
this field.
With opportunities galore in this sector
the appeal and enticement sometimes
makes the entrepreneur enter the field
without taking into consideration various
aspects which will make it a profitable
venture.
But remember that before starting
into this business you have to secure
five licenses, namely Food license from
FSSAI, GST registration, Local Municipal
Corporation Health License, Police Eating
House License, and Fire License. The
first three are important for starting
the outlet. The others can be acquired
after commencement of the restaurant.
However, it is recommended to have all
the permits in place before opening the
outlet to keep away from the legalities
and small hiccups which come due to
unavailability of these licenses.
As fa r as t h e t h re e l i ce n s es a re
concerned, one can apply for the FSSAI
License through its website, a Chartered
Acco u nta nt ca n as s i s t fo r t h e GST
registration, while a local health inspector
would be able to guide through the
Municipal Corporation health license.
Location
Once the licenses are acquired there are
various other aspects that a restaurateur
h a s t o t a ke i n t o co n s i d e rat i o n fo r
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
When it comes to improving restaurant
operations, several things come to mind:
cleaning schedules, side work, food safety
guidelines, daily sales reporting, and
more. One of the important factors is
that of product standardisation. This can
be achieved by planning menu so that
the base ingredients are the same. As
is common knowledge, in QSR business
only assembling happens in the kitchen,
while about 90% of the cooking and
preparation happens at the Central or
Base Kitchen. For example, in a burger,
the sauces, patties and fries all are
mass produced in the central kitchen.
The patties and fries are semi cooked in
the main kitchen and they are just fried
before being served. The rest of the stuff
– buns, vegetables and sauces are all from
external sources. Since consistency is of
great importance gauge the caliber of the
supplier who will meet goals of excellence
in taste. Remember, standardisation and
staff training are the two major factors
for efficient management of operations.
Menu planning
While planning menu one has to understand
the buying trends of the customers.
Generally, in a QSR, the tendency is on
impulse buying. One of the main reasons
why the customers visit a QSR is because
they provide simple food with a familiar
taste at a quick pace. Since there has to
be an extremely short period in which
the menu has to roll to customers, plan
menu to ensure that everyone can not
only understand it. It is also necessary
to have suitably priced items which are
desired by the customers.
To gauge the customers’ likes and
dislikes research the acceptability of
different products. Once done, can decide
the cuisine and create the right menu.
Experts advise the dishes with same base
ingredients, a combination of the same
sauces and least amount of assembly
time.
Pricing also plays an important role.
One of the major factors for making a
QSR a success is the pricing. If products
are priced highly, as compared to the
competitors, one would be out of the
running as far as the success of QSR is
concerned.

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

28 Feb-Mar ’19
Feb-Mar ’19 29
 B U S I N E S S
Source: d’Essence hospitality advisory services
g row t h i n t h i s s e g m e nt , i t h as a l s o
witnessed many failures. Thus one has to
be extremely careful about adopting the
right marketing strategies.
Marketing a Quick Service Restaurant
is inherently different from marketing
any other restaurant format. Since QSRs
are believed to work on the premises of
impulse buying the Marketing strategy
has to focus more on these people than
on the product itself.
At the fast pace that this segment of
30
the F&B industry is growing there is no
doubt that the competition is becoming
rather stiff. It is therefore necessary to
keep marketing strategy on the mark if
want to avoid losing potential customers
to competitors. One thus have to enter into
both, online and offline modes of publicity.
According to the National Restaurant
Association, 83 per cent of the adults
use smart phones or tablets to look up
information like working hours, location,
menu, etc., about restaurants. One should
thus align marketing strategies so that
they are in tune with the social media.
According to analysts it is necessary
for QSRs to go mobile. Quick service
re s t a u ra n t s ca n c re at e ef fe ct i ve
campaigns on mobiles to reach diners
whose decisions are made on a whim.
Whether want to provide consumers the
transparency they demand or simplify the
ordering process this is considered to be
the top marketing strategy of the present
and the near future to improve awareness
of the restaurant and its offerings – and
increase sales.
While online marketing is one
strategy, offline marketing also plays
an important role because – even in
this telecommunication age everyone
is not tech-savvy. To target this section
it is imperative to venture into offline
marketing too.
One way of doing this is distributing
flyers and pamphlets. Since the target
c u s t o m e r b a s e of a q u i c k s e r v i c e
BAKERY REVIEW
restaurant is usually within a distance of
5 km, distribute the flyers and pamphlets
to capture local audience. Remember,
targeting the local audience and instilling
impulse in them with pamphlets would
definitely help in increasing business. The
pamphlets should not only be cheap but
they should be designed in such a way
that they attract the customers. One of
the techniques would be by ensuring that
the pamphlet contains menu as well as the
USPs of your offerings.
Another way of popularising the outlet
would be by participating in food festivals
in the neighbourhood.
Conclusion
The scope for QSR is expected to grow,
particularly in the urban areas, because,
a cco rd i n g t o A s s o c i at e d C h a m b e rs
of Co m m e rce a n d I n d u s t ry of I n d i a
(Assocham), 35% of Indian population
will migrate to urban areas making it to
52 crores from the current population
of 34 crores. The increasing disposable
income of the middle class is believed to
be the reason for the increasing demand
of fast food.
Urbanisation, the spending power of
the youth, nuclear families and improved
logistics are believed to be the major
catalysts for the growth of QSRs. Thus
if you are planning to enter into this
segment – have a big bite off that burger,
gulp it down with a large sip of the cold
coffee and go ahead! n
Feb-Mar ’19
Feb-Mar
Feb-Mar ’19
’19 Hammer Food & Beverage Business Review 51
31
 F E A T U R E
Home Baked Goods
B
a ke r y b u s i n e s s e s h ave g row n
tremendously over the last few
years, though it has been around
for awhile. Traditional bakers have been
offering standard products like cakes, pastry,
biscuits and locally baked specialties since
the time of British era. Each state has its
own specialty being recognised as routine
products be it nan khatai, atta biscuits,
marori etc.
A new genre of entrepreneurs - home
bakers –  growing at tremendous pace,
has  created ripples in the market offering
their unique creations of cakes, cupcakes and
cookies from home. Today they have grown
as a strong competition to regular retail
bakeries and even franchises. Home bakers,
mainly women, have gained sufficient skill
and knowledge of making bakery products
by educating themselves in major bakery
academies in India and around the world.
Today they are even entrepreneurs running
successful bakery outlets in major cities of
India.  Above knowledge they have passion
for creating innovative products and trying
new techniques and ingredients for their
creations.
32
According to Chef Rishabh Anand, Pastry
Chef, The Leela Palace Delhi, “Home Bakers
put their warmth & skill to bake bread and
cakes. Home bakers  choose appropriate
ingredients for taste and health. Mostly
they bake for regular clients thus don’t
compromise on the quality. And there is
completely different feel of the aroma of
freshly baked breads and  cakes. Home
bakers take lot of care to produce a single
dish”.
Chef Balendra Singh
BAKERY REVIEW
The bakery schools like, Academy of Pastry
Arts (Delhi, Mumbai & Bengaluru), Levonne
()Bengaluru), Whitecaps (Bengaluru), School
of European Pastry (Mumbai) and lots
of regional players having affiliation to
City Guild offering vocational & technical
qualifications and apprenticeships are
acting as catalyst in promoting baking as
a profession.
Chef Balendra Singh, Founder, Institute of
Bakery & Pastry Arts (IBPA) states, “Home
bakers are more popular than standard
bakeries because they have their unique
products. Home baker use less chemicals,
preservatives and artificial flavours than the
commercial bakery. Home bakers are more
reliable source and they give best quality
item as per client’s requirements. They are
closely known to the clients thus offer them
a personal touch. One can order easily from
home baker as they have flexible menu and
easy delivery system”.
Traditionally high-end bakery & pastry
products were either produced in big hotels
by Pastry Chefs or select bakeries in large
towns. But now with more avenues opening
up there is a large number of home bakers
Feb-Mar ’19
BAKERY REVIEW
who have started baking customised
products. Women who are baking from
their homes are not just baking cakes but
cupcakes and even cookies to meet the
client’s needs and demands. They are also
replacing traditional ‘mithai’ as gifts for
festivals like Diwali by producing new baked
items & even chocolate products.  Customising Preferences
Hobby to Business
Home bakers, today have taken the bakery
market by a storm for a number of reasons.
Many home bakers started baking only
as hobby and passion are now started
developing business model to monetise their
hobby. Especially during major seasons they
are the busiest lot producing for festivals,
weddings and corporate events.  etc. Home bakers don’t bake in bulk so
Home bakers constitute a small and
unorganised part of the larger baking
industry. The home bakers on an average
take up around 4-6 orders per week,
depending on design and size. There is no
dearth of orders but the home bakers do like
to limit how many bakes they do per week.
Being an unorganised sector, pricing is
not an issue nor is standardised. The bakers
have their own method of pricing based upon
the ingredients they use, the design and the
quantity. On an average, a cake of about 3-5
kgs takes somewhere between 6-12 hours of
effort which is usually spread across days.
The experts and experienced home bakers
take lesser time than the ones who are new
to baking. Starting from discussion on the
design, finalising the design, execution of
the design till delivery, it is a process that
requires hard work and attention to detail.
The more intricate the design the more
you pay for the craft. In fact you would be
surprised to know that there are trained
professionals who are known as cake artists.
According to Prakash Sanghvi, Director,
Delta Nutritives Pvt. Ltd., “Home bakers like
to work with ingredients which have better
shelf life, which are easier to store and not
very costly in terms of pricing. As far as
quality is concerned sometime they tend to
compromise on ingredients. Since they are
making products themselves they tend to
maintain quality and creativity. Since they
are home bakers their investment is very
minimal thus they can offer competitive
prices”.
“Home bakers are very experimental.
They create very exotic products and always
customise for clients, products like cakes in
jars, sugar free, theme based cakes, gluten
free, vegan free, keto diet products and apart
Feb-Mar ’19
from this some special breads like brioche
and may be different type of cakes, cookies
their pricing are always a little higher than
from standard bakeries. Thus sometimes
it is difficult to convince customers on
the Pricing vs. Creativity, Designs and
Presentation”, asserts Chef Balendra Singh.
Chef Rishabh Anand believes, “Home
Bakers have pricing issue with clients because
they are confronted on adding a ‘Value Tab’
on what they are offer”.
Home bakers are normally customer
centric and try to offer personalised
creations for special moments crafted
to create an unforgettable experience.
These special occasions can be birthdays,
weddings, anniversaries, corporate events
or major festivals. Though customised cakes
are not new to India, over the past decade
home bakers have been actively baking and
crafting cakes.
Chef Rishabh Anand
F E A T U R E
According to Chef Balendra Singh, “Home
bakers keep themselves updated by joining
short courses at any Baking schools. They
also keep themselves tuned to online videos
and classes. They subscribe to many tutorials
which are available online”.
Most cakes are full of sugar, refined
flours and preservatives. There was a need
for a healthier take on the treats we all
crave. Also the market for vegetarian and
eggless cakes is increasing exponentially.
With home bakers around they offer plenty
of freshly baked brownies, cookies, cakes to
suit the customer requirements. The market
for high end cakes across the country is
increasing at high pace. There is a need for
customisation and personalisation of cakes
and home bakers are perfect solution for the
same. It thus, represents a product which is
unique to taste and liking of individuals. Here
are the top 5 reasons, why home bakers are
changing the bakery market:
Quality - Home bakers choose to bake
every bread, every piece of cake with
appropriate ingredients to taste and health,
just the way they bake it for family. Home
bakers thus, have always assured their
products to have a hundred per cent check
on quality.
Pricing - As home bakery is run by
individuals and not a part of any commercial
setup every ingredient is handpicked,
assuring the quality of the ingredients at
affordable prices. Since home bakeries are
run keeping a pocket friendly approach
and it is thus available to a larger number
of customers than any regular commercial
bakery. 
Personalised  – Each and every order
prepared by a home baker begins only after
the order has been placed and confirmed.
This further ensures that every order is
freshly made for every individual customer.
Thus, each and every product produced by
home bakers has an element of freshness,
love as well as creativity. And what is better
than the aroma of freshly baked breads and
cakes?
Convenience - Home delivery has come
as a magic wand for overseas customers
as they can show their love by sending
goodies to their home town. With the advent
of technology in our hyperactive world,
e-commerce is assuring ease and perfection
in every field. Home bakers; today too have
taken up e-commerce as a mode to reach
out to maximum customers. It has been
33
 F E A T U R E
playing an important role in delivering every
product with ease and in perfect condition.
Many  home bakers these days therefore
provide on door availability of cake or other
goodies at desired destination
Home bakers do prove to have an edge
over the regular commercial bakers. The
drool-worthy chocolate cookies, almond-
glazed cake, honey-cake with walnut as well
as lemon are just a few things we love and
should not be missed upon. So, if you love
decadent chocolate cakes, treat yourself
to the finest from some of the best home
bakers in town.
Limitations & Challenges
“The market for high end cakes across
the country is increasing at a seemingly
high pace. Clients want customisation  and
personalisation of cakes and other baker’s
delight. It thus, represents a product which is
unique in taste and liking of individuals. Home
bakers stand out and take the challenge to
cater to customers’ needs by focussing and
designing each order individually, whether
it’s related to cake design, icing, pricing,
hamper, packaging, cake table setup for their
grand or small occasion or just giving in to
their sweet tooth occasionally”, states Chef
Rishabh Anand.
According to Chef Balindra Singh, “since
home baking is a part time business, bakers
have to strike a balance between their
routine work and baking”. They normally face
major limitations & challenges like:
Limited capital: They cannot compete with
standard bakers as they have less capital and
therefore less investments opportunities for
machinery and tools.
Lack of space: Since they operate from
34
home, they cannot install big machines and
equipments.
Lack of Promotions: They cannot market
their product aggressively as standard
bakers can. They mostly rely on personal
contacts and word of mouth.
Limited range of products: Most home
bakers specialise in few products and
therefore do not offer full range of bakery
items.
Low shelf life: Since all products are
customised they cannot be sold to other
customers, therefore unsold products are
unsold.
Pricing: Customer always compare their
price with what is available in the bakery
shops.
Time constraint: Since they work on
limited time frame and resources, they
cannot generate large quantities.
Prakash Sanghvi
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
more available to one and all by displaying
their products online.
Chef Rishabh Anand agrees, “Home
bakers promote themselves through Social
media like face book, instagram, twitter and
other social sites. They regularly post and
share their creations on these platforms.
Home bakers also create their own website
and post new creations”.
Re s i d e n t i a l   t a rg et m a r ket   fo r m s
a  major  consumer segment of  bakeries. If
Home Bakers establish their quality along
with the pricing and availability, the word
of mouth will do the rest. “
Chef Balendra Singh adds, “Major market
that is targeted by home bakers is within
friends, relatives and neighbours. It is
important to create a share for your products
among clients through word of mouth and
special promotions during occasions and
festivals”.
According to Prakash Sanghvi, “Home
bakers follow social media; sometimes they
attend workshops by renowned bakers and
also visit all types of bakery expos”.
The market for high-end cakes is certainly
growing in Delhi NCR and other metro cities.
Indian customers are developing a taste for
high-quality products, 
According to Technopak cakes and
bakery products is one of the fastest
growing food segments, growing at a rate
of 20-25% annually. Industry players put
the size of the market at Rs 850 crore in
the organised HoReCa (hotels/ restaurants
/catering) segment.  Indian consumers,
especially millennials, are very comfortable
with international cuisines and flavours and
patronise established brands as much as new
bakeries and home bakers. 
Feb-Mar ’19
 I N D U S T R Y

Feb-Mar ’19 35
 O P E R A T I O N S
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.
Summary of processing recommendations
Wheat flour type 550
Wet gluten under 27 %
Flour assessment • Low swelling capacity
• Low kneading tolerance
Dough properties • Low dough yield
• Reduced swelling
• Reduced gas retention
• Low proofing tolerance
Processing • Keep dough firmer
recommendations • Usestabilizing baking
agent
• Extend slow kneading
• Shorten fast kneading
• Short dough resting
• Short proofing
• Mix with high-gluten flour
Fall number: under 250 s
Maltose number: 3.0 – 3.5 %
Amylogram value: under 300 AE
• increased enzyme activity
Flour evaluation
• unstable starch
• low to high restriction to
baking ability
• rapid fermentation
Dough properties
• flowing or slackening
dough
• poor rise
• low proofing tolerance
• small volume
Baking characteristics
• dense porosity
• ranging from narrow
bloom to no bloom
• intense browning
• shorter kneading
Processing
• use emulsifier-intensified
recommendations
baking agent
• shorter dough resting
• cooler and firmer dough
• mix with low-enzyme
flour
36
BAKERY REVIEW
By Rudolf Strätker
27 – 30 % over 30 %
• Normal flour • High swelling capacity
• High kneading tolerance
• Normal dough • High dough yield
development and
• Longer good swelling
• Proofing tolerance
• High proofing tolerance
• Establish optimum • Keep dough somewhat
dough consistency and
softer
observe
• Observe optimum • Knead intensively
kneading • Extend kneading time
• Baking fully fermented
250 – 320 s over 320 s
2.0 – 3.0 % under 2.0 %
300 –700 AE over 700 AE
• normal flour • low enzyme activity
• normal enzyme • stable starch
activity • low-proof baking ability
• normal baking
properties of the
starch
• normal dough • post-stiffening dough
properties
• low proofing
• good leavening • poor browning
• dense porosity
• small volume
• lack of flavour
• low fresh-keeping
• normal dough • use higher enzyme-
preparation active baking agent
• more intensive kneading The author is the MD
• cooler and softer dough of König Laminiertechnik
• longer dough resting G m b H. H e i s a Fo o d
• increase baking Te c h n o l o g i s t w i t h 3 5
temperatures years experience in
• mix with weak flour bakery technology.
Feb-Mar ’19
 BAKERY REVIEW
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 T rend
Challenges Facing India’s
Bakery Industry
Even as the multi-billion dollar bakery industry in India is slated to record a healthy growth rate over
the next five years, the industry is facing challenges of getting skilled workforce that can help meet the
new-age demands and increasing the hygiene standards in food production facilities among others
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
in 2018. The market value is projected to
exceed $12 billion within the next five years,
expanding at a compound annual growth rate
(CAGR) of 9.3 per cent during 2019-2024.
As b a ke ry p ro d u cts p rov i d e b ot h
convenience and affordability to the
consumers, their consumption level has
witnessed a rise in the past few years,”
according to the report titled “Indian Bakery
Market: Industry Trends, Share, Size, Growth,
Opportunity and Forecast 2019-2024”.
A large part of this market – nearly 80
per cent – is captured by bread and biscuits
which are items of mass consumption. In
fact, India is second only to the US in terms
of biscuit production. As breads and biscuits
are fast-moving consumer goods (FMCG),
they are consumed on a daily basis by
the consumers, which is main reason for
increases in sales of these products in India.
“In addition to this, growth in the fast-
food chains further stimulates the demand
for breads as they are used for sandwiches,
burgers, soups, snacks, etc.,” the report
stated. Moreover, introduction of value-
added bakery products is giving an impetus
to the market growth. Apart from this,
busy lifestyles, changing eating habits and
western influence has reflected in a strong
38
By Jyotismita Sharma
demand for bakery products in India, it
added.
Trends in Indian Bakery
One clear trend that has emerged in the
bakery industry is the preference for lighter
and healthier foods. Gone are the days
when stores were full of only white breads.
Now one can have multigrain bread, brown
bread or even gluten-free bread if someone
is intolerant to this family of proteins found
in grains like wheat, rye, etc. And these
products are not limited to a few urban
corners. They have spread across the length
and breadth of the country. And it is not
only breads which have become healthier.
The same can be said of biscuits, cakes and
many other items. The rise of diabetes in the
country has also led to a rise in the demand
for sugar-free bakery products. Overall, this
trend towards healthier items has been
driven by increasing health consciousness.
So the time now has come for companies
like Sustenance Foods which recently
introduced handcrafted granola that is
gluten-free, packed with nuts and seeds
and sweetened with locally sourced organic
honey to flourish. In fact, the trend towards
healthier bakery items has grown so strong
that it is not just new bakeries that are
BAKERY REVIEW
experimenting with lighter items. Even
traditional bakeries are now innovating new
products to cater to the growing demand for
healthier foods.
Another trend that has emerged in recent
years is a preference for handcrafted items.
The sheer variety of handcrafted chocolates
that becomes available during festivals
points towards the growing demand for such
items in the country. The demand is growing
not just for handcrafted chocolates, but also
for other bakery items.
These trends also show that the people
are not shying away from paying a little
more than what they prefer if they get the
products of their choice – healthy, hygienic
and tasty. This is especially true in urban
India, though the trend is catching fast in
other areas of the country as well.
All these augur well for small unorganised
bakery stores in India because they can now
concentrate on producing quality products
without bothering much about whether they
would be able to make reasonable profit
out of the products that could be priced
slightly higher.
Challenges Facing the Industry
The growth of an industry also brings its
own challenges and the most important of
Feb-Mar ’19
BAKERY REVIEW
them being increasing adequate capacity to
meet the new-age demands. For example, to
meet the demand for healthier food, bakeries
need to invest in making the facilities more
hygienic and also hiring new people with
knowledge of such products. One cannot
produce gluten-free bread in a facility that
also produces products containing gluten.
Making facilities hygienic also requires
that there should be adequate number
of toilets, hand-washing facilities and
changing rooms for the workers. According
to a “Guidance Document on Food Safety
Management System” produced by Food
Safety and Standards Authority of India
(FSSAI), it is important for food production
facilities to have wash basins, drying
facilities (cloth towel should not be used),
soap, disinfectant, dustbin, tap and suitable
temperature controlled water supply. It also
requires the facilities to have sufficient
number and separate hygienically
designed toilets with proper flushing
facilities for male and female employees.
“The toilets shall not open directly to the
food production area and shall be maintained
in clean and hygienic condition. There must
be an intervening space between the toilet
Feb-Mar ’19
and a room where open food is handled.
No food or ingredients should be stored in
this intervening space,” states the FSSAI
guidance document.
Getting the right people is another
challenge. This is because, traditionally,
the industry has not put much emphasis
on imparting training on various facets of
the industry to make the workforce future-
ready. This is not to say that the the training
institutes in the country are not equipped to
impart proper training. But there appears to
be a need for the industry to build a culture
of regular training and also give confidence
to young aspiring bakers that investing in
education to learn the nuances of the bakery
industry is worth their money and time.
The increase in demand for fortified
items – which include fibre, antioxidants,
omega-3 oils, and vitamin and mineral
fortifications -- also pose new challenges
for the industry. “The addition of inclusions
to baked products requires modifications to
the original product formula, thus creating
a new product from an existing one. Such
modifications can be challenging to bakers
as changes in formulation may result in the
need for changes to equipment, processes
T rend
and ingredient costs,” states the FSSAI
document.
“The sector reports a strong need for
more training institutes which can produce
skilled workers who are knowledgeable not
only about the trade but are also competent
in implementing the food safety and hygiene
requirements prescribed in the country’s
food laws,” document says.
Innovating new products is another big
challenge for industry in view of increasing
competition in the market. There is also
need to increase awareness about the digital
technologies and usefulness of social media
platforms that can help bakeries in the
unorganised sector reach a wider market.
39
 Breaking Fast in
Post-Modern India
T
he role of breakfast in our daily routine
cannot be overstated. It is perhaps
the most important of all meals; a
hearty breakfast can greatly facilitate to
give a good and cheerful start to the day.
However, nowadays many in urban India
have busy lifestyles, due to both husband
and wife working across nuclear families;
due to long working and commuting hours,
etc. This gives them very less time to cook
elaborate breakfast arrangements.
Influencing Trends
Moreover, as the economy is growing, we
see that lots of students, expats and single
working professionals are coming to metros
and other big cities of the country, in search
of their career and aspirations. Many among
them do not have the time or the skill or both
to cook an elaborate and tasty breakfast.
At the same time, owing to the spread of
television, Internet and a spate of lifestyle
diseases, people in urban India these days
have become more health conscious on
an average; they do exercise, go to gym,
and prefer to eat healthy, they prefer food
which have less calories and more fibre.
With the health consciousness and beauty
consciousness being at an all time high in
our society, there is a growing need not only
for sumptuous breakfast but also for healthy
breakfast options.
Then there is a considerable proportion
of upwardly mobile young crowd in India,
who, thanks to the growing impact of
Internet, overseas travel, and television,
have developed a global taste for food &
40
By Swarnendu Biswas
beverages.
Young executives working in professional
organisations who are staying alone in big
cities of post-modern India are one of the
key market segments for the manufacturers
of breakfast market in India.
Particularly, the young brigade of India
is eager to try new food products, far away
from traditional heavy and oily food. Their
experimental nature and growing health
consciousness are probably contributing
towards the mushrooming of several sleek
cafes across urban India; cafes which are
also serving up as breakfast outlets.
Many among these upwardly mobile
young professionals and students prefer to
have quick and healthy breakfast that meets
their desire for taste, convenience and price.
They often go to cafés to have quick but
healthy bites, supplemented by coffee or tea
and fresh fruits or juice.
All these happenings in the socio-
economic sphere of urban India during the
last decade or so have paved the way for
new breakfast trends. People are looking
for breakfast options which are healthy,
tasty, fast to prepare or still better, ready-
to-eat, and are convenient to have on the
go. Breakfast options which cater to any of
the above parameters are expected to be a
success, and breakfast options which satisfy
all these four parameters are sure to be a
success, in India’s growing breakfast market.
The new-age breakfast trends are
reflected in the replacement of aloo paratha
with dollops of butter, and of chole bhatura
from our breakfast tables with wholegrain
breads, idlis, sandwiches, healthy cereals
and fruit juices. The healthy breakfast trend
has already begun to gather momentum in
urban India…
“Breakfast is considered as one of the
most important meals. And breakfast has
become or is becoming an essential part of
coffee shops in urban India. At our resort,
guests are generally on holiday, and as
such they dine at leisure. But spending
good amount of time in breakfast does not
mean they are eating heavy. People are now
increasingly getting health conscious and are
seeking filling food but are strictly avoiding
oily stuff,” elaborated Tanya Agrawal,
Director, Shri Radha Brij Vasundhara Resort
& Spa, Govardhan, Mathura.
“Traditional north Indian food like
parantha and puri are not being consumed
as much these days, in Indian breakfasts, as
it used to be in the earlier times. Nowadays
we are seeing more and more people in India
consuming raw fruits, juices, skimmed milk,
sprouts, muesli and cornflakes in breakfast.
Also breakfasting crowd in restaurants often
ask for nuts, yoghurt and honey. Request for
normal tea has gone down and people are
seen ordering green tea and coffee without
milk in breakfasts in our resort,” explained
Tanya further.
Breakfast Cafes?
At present, India’s breakfast market in the
realm of food service industry is dominated
by street vendors and small South Indian
restaurants. However, India has seen the
emergence of sleek outlets which are acting
Feb-Mar ’19
BAKERY REVIEW
as specialised breakfast providers that cater
to office-goers who increasingly are having
little time to make and have a sit down
breakfast at home.
With this change in the consumer
preferences among the consumers in India,
which is more prominent in metros, in
other tier-I cities, and also in tier-II cities
of India, many restaurants in the country
nowadays are not only offering breakfast
menu, but some of them are also bringing in
innovations in their breakfast menus almost
every alternate day.
If the above-mentioned socio-economic
trends continue to gather momentum, which
they are expected to do, we can also expect
to see some dedicated or specialised sleek
outlets in India in the near future, which
would serve only breakfasts.
The Promising Market of
Breakfast Cereals
The breakfast market in India’s food service
industry is likely to grow as consumers are
already seen demanding greater choice and
convenience in their breakfast options. Many
multinational players and as well as large
domestic food companies are competing
for a share of the fast evolving breakfast
category in India’s food retail industry,
which includes oats, cornflakes, muesli, idli,
dalia and upma among others.
No wonder, amidst all these, the breakfast
cereals market in India looks promising.
According to ‘India Breakfast Cereal Market
Outlook, 2022’, “India’s breakfast cereal
market is growing with more than 17 percent
CAGR from the past five years.” The report
was published in November 2016.
According to Euromonitor International,
India’s breakfast cereal market is forecast
to enhance to Rs. 2,610 crore by 2020 from
Rs. 1,440 crore in 2015. “The popularity of
oats has risen among Indian consumers and
has now evolved to the level of traditional
flavours such as masala and vegetable.
Sweet-flavoured breakfast cereals, eg
chocolate, strawberry and honey, are
enjoyed by all age groups; however, savoury
flavours are popular among teenagers and
older consumers,” pointed out Euromonitor
International in its report titled Breakfast
Cereals in India, which was published in
December 2017.
The breakfast cereals market can be
broadly divided into two categories viz. hot
cereals and ready-to-eat (RTE) cereals. “Hot
cereals include products like oats, oat bran,
wheat bran and porridge whereas ready-to-
Feb-Mar ’19
eat (RTE) cold cereals include cornflakes,
wheat flakes, choco flakes, muesli, etc.,”
observed the report titled India Breakfast
Cereal Market Outlook, 2022.
There are a range of brands in India’s
b re a kfas t ce re a l s m a r ket a p p e a l i n g
separately to kids and adults.
According to the above-mentioned report
by Euromonitor International, “Kellogg’s
India retained the lead in breakfast cereals
in 2017, holding a 56 percent value share.
The company has products available in
all categories of breakfast cereals and it
launches new products every year. Having
had a presence in India for many years, the
company has a good brand-recall level and
has established a good distribution network,
with its products being available across the
nation.”
Besides Kellogg’s India, PepsiCo India and
Bagrry’s, are among the other important
players in the organised breakfast cereals
market in the country. In the recent past,
Nestle India introduced its breakfast cereal
brand, NesPlus in to the Indian market.
According to Nestle India’s website, NesPlus
is enriched with the goodness of four
nutritious grains — wheat, jowar, oats and
rice, Vitamin D, calcium and B-vitamins.
Baked Options
Besides breakfast cereals like cornflakes,
oats and muesli, there are other products
which have great potential to become very
popular in India’s breakfast market, in the
near future. In this regard, our bakery and
confectionery industry is playing a crucial
role.
The potential towards the growth in
popularity of sandwich is also quite high in
urban India, where lifestyle changes have
caused much time crunch, thus necessitating
the need for quick, affordable and nutritious
meal without much hassles, among huge
multitudes of our urban population.
Egg sandwiches and sandwiches with
meat alternatives are also favourites, as they
contain protein. One of the advantages of
I N D U S T R Y
sandwiches with lots of fillings is that they
can satiate hunger without taking much
of your time. They can easily be a great
breakfast option in a busy morning.
Going by the trend, we can see that more
and more healthy sandwich options are
expected to find prominence in India’s fast
evolving breakfast market of the near future.
Lately breakfast in India is also having the
inclusion of waffles and pancakes on tables.
In fact, few things compare to starting
your day with a warm crispy waffle, doused
in maple syrup and butter. And if it is
supplemented by pancakes it is still better.
For those who haven’t got much of an idea
of what a waffle looks like, one may clarify
that usually waffles are square in shape
and are made in a particular manner. For
the uninitiated it may be mentioned that
a waffle is a leavened batter or dough
cooked between two plates, patterned to
give a characteristic size, shape and surface
impression. There are many variations of
waffles based on the type of waffle iron
and recipe used.
Very Indian and Healthy
However, along with these global products,
more and more restaurants can also include
healthy Indian food like vegetable dalia,
appam, poha, idli in their offerings to attract
the growing numbers of breakfast crowd
in India, who are health conscious, taste
conscious and are also time conscious at
the same time.
One can get a feel that there is a sizeable
market for sleek breakfast cafes serving idli,
dosa, appam and other healthy south Indian
delicacies with coffee, tea and other hot
beverages. These cafes can give many of the
busy office goers and students a tasty and
refreshing start to the morning. Enterprising
food service players can easily absorb this
market demand into lucrative profits.
The market is also ripe for more players
to invade the India’s retail breakfast market
with idli, dosa, and upma  mix in ready-to-
cook form. n
41

Chef Ashutosh is currently the
head of the bakery section at
Renaissance Bengaluru Race
Course Hotel. With over a decade
of experience in his career he
has slowly built and developed
his skillset while working for
many hospitality brands like
T h e Le e l a G r o u p , W e s t i n ,
Hyatt and now currently with
Marriott International in different
capacities through the years.
Originally from Rishikesh, Chef
Ashutosh draws inspiration for
his surroundings and imbibes the
same into all of his hand crafted
products. His signature dishes
include “Orange Cloud Cake” and
“Dharthi Chocolate Mud Pot”. In
his free time he loves indulging
in local cuisine and is an avid
photographer and food stylist
as well.
In an exclusive interview with
Sharmila Chand, he talks about
his work philosophy and more…
42
Passionate, Alive
and Happy – for
productive Work
Environment
By Sharmila Chand
What is the current trend in
Indian Bakery industry?
With rapid growth and changing eating
habits of people, bakery products have
gained popularity amongst the masses.
Over the last few years that diners have
become quite health conscious and demand
for desserts made with fresh organic
ingredients, sugar free and gluten free.
For pastries and desserts, I see many
pastry chefs going back to the classics and
creating traditional French pastries, and
then updating them in new and exciting
ways. More and more people are revisiting
the classics.
How did you become a Pastry
Chef?
Well it started from joining the school for
hotel management where I developed an
interest towards cooking, and from there
to the pastry kitchen, where I found my
passion and felt most alive and happy.
Who are your idols, who all
have inspired you?
I am in awe of Chef Marco Pierre White and
BAKERY REVIEW
Chef Mark Long, they have always been an
inspiration to me.
What are your Hot Selling
bakery items? 
Some of our hot selling bakery items include
the signature Orange Cloud Entremet,
Cinnamon Buns, and the Sea Salt Dark
Chocolate Chip Cookies amongst others.
What is the demand these days
in Bakery?
As more Indians are travelling, pastry trends
in the Indian baking industry are also
evolving. A trend that we have seen growing
is a fusion of two independent products like
a Croibom (Croissant + bombolone), cronuts
(croissant + doughnuts), cruffins (croissants
+ muffins), amongst others. Also, new
unusual flavored doughnuts are in demand.
What about the health
quotient? How do you take
care of that aspect?
There are many healthy substitutes to
explore the several ways in which we can
add a sprinkle of health to our baked goods.
Feb-Mar ’19
BAKERY REVIEW I nterview

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

What 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.

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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

Advertiser’s Inde x

Company Page No.

ADANI WILMAR LTD. 05

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:

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* 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