1Feb-Mar ’13

Feb-Mar ’132

EDITORIAL

Publisher cum EditorRajneesh Sharmarajneeshhammer@gmail.com

Associate EditorSwarnendu Biswas

Resident EditorSharmila Chand (Delhi) Ashok Malkani (Mumbai)

Sub-EditorAngshupriya Danda

Layout & DesignHari Kumar V.Narender Kumar

Advertising SalesDelhi: Debabrath Nath, Sumesh SharmaMumbai: Rajesh Tupsakhare

Subscription Sales Dattaram Gangurde

Director SalesSanjay Anand

Director Operations & FinanceRajat Taneja

Editorial & Advertising Offices:

Delhi: Hammer Publishers Pvt. Ltd.1202, Pragati Tower, 26, Rajindra Place, New Delhi-110008Phone: 91-11-25854103 Telefax: 91-11-25854105

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E-mail: hammerpublishers@vsnl.net

© 2013 Hammer Publishers Pvt. Ltd. No article can be reproduced in part or as whole without prior permission of the Publisher.

Bakery Review is a bi-monthly magazine, printed and published by Rajneesh Sharma on behalf of Hammer Publishers Pvt. Ltd., 1202, Pragati Tower, 26 Rajindra Place, New Delhi. Printed at Swan Press, B-71, Naraina Industrial Area, Phase-II, New Delhi-110 028.

Annual Subscription rate within India is Rs. 450 and overseas US $110, for surface mail. Single issue is available for Rs. 90 in India and US $25 overseas. Cheques are payable to Hammer Publishers Pvt. Ltd.

Editorial Policy : Editorial emphasis in Bakery Review magazine is on educational & informational material specifically designed to assist those responsible for managing Bakery & Confectionery business. Articles are welcome and will be published on the sole discretion of the editor.

The baking profession may be glamourous apparently, but behind the façade of glamour and sweetness the day-to-day work in your average bakery can be fraught with several potential occupational hazards. The workers in bakeries have almost daily exposure of working with boiling water, hot oil and hot ingredients, whose accidental spilling on body parts can cause scalding. And if a bakery worker by any chance touches a super hot tray or grill without protection he may be subjected to burn injuries. Getting trapped inside walk-in ovens is also a

possible danger that cannot be altogether ruled out, unless the walk-in ovens have locks containing a release mechanism from inside.

Besides the dangers of bodily exposure to extreme heat, the risk of catching fire is also a potential danger in many bakeries, as bakeries deal with several inflammable ingredients and equipments. The risk from heat and fire can however be significantly addressed in bakeries by stringently adhering to the practice of wearing the requisite protective gears like heat resistant gloves when handling super hot surfaces, and by having fire extinguishers within workers’ easy reach in the bakery environment.

Not only the management in bakeries must be careful, sensible and humane enough to take effective steps towards addressing the possible dangers from heat and fire, but these steps should be supplemented by the workers efforts to implement them effectively. Besides these two possible dangers, there is the risk emanating from careless handling of chemicals in bakeries. This should be effectively challenged in bakery environments by training the bakery staff to the proper usage of the chemicals, properly labeling the chemicals along with safety data sheet, and as well as segregating and safely sorting the hazardous chemicals or rather any chemical.

Accidents through spillage of dough, batter, oil, water, grease and ingredients are always looming possibilities in many bakeries, especially in those bakeries where cleanliness is not given a priority. There are also the dangers of coming in contact with moving equipment with sharp parts. If the equipment in bakeries is not in good condition, the bakery worker dealing with that equipment can be susceptible to danger. The menace of flour dust in bakeries is always there and their continual exposure can make the bakery workers fall victim to baker’s asthma. Indeed the list of possible dangers or potential occupational hazards of working in a bakery, especially in a bakery where management doesn’t give adequate concerns to the above-mentioned safety issues of the workers, is not insignificant. In our Cover Story, we have attempted to explore the potential occupational hazards for bakery workers, along with briefly discussing the role that should be taken by our bakery industry in addressing these issues of concern.

The bakery industry in India is passing through an impressive growth phase which presents a good scenario for entrepreneurs to enter the bakery business. However, bakery business is also characterised by several challenges. In the Business Story, we have explored the growth and challenges of the bakery industry, and also shown how bakeries can lower their loses or increase their profits by recycling their products. Pricing and profit factors in bakeries are also briefly discussed.

Besides these topical issues, we have attempted to cover many other focus areas of interest for the industry between the covers of this magazine, through information, opinions and analysis, which we hope our esteemed readers would find to be useful.

3Feb-Mar ’13

16 COVER STORY Probable Occupational Hazards in Bakery

20 BUSINESS Towards Challenging Growth

26 INGREDIENT Adding Value to Baked Goodies

30 OPERATIONS Tough Challenges to Sweetness

DEPARTMENTS04 Events

08 News Scan

15 Focus

34 Product Preview

36 Interview

I N S I D E

Cover Pix: Piccoli Tortini

Feb-Mar ’134

E V E N T B A K E R Y R E V I E W

Aahar International Fair 2013, one of India’s leading food and hospitality fairs, commenced on 14th March, 2013, at Pragati Maidan,

New Delhi. This year the fi ve-day-long event attracted more than 671 exhibitors, which showcased their offerings at the mammoth expo, which was spread across Hall nos. 2, 3, 4, 5, 6, 7 to 12 A, 14 and 15. According to the sources at India Trade Promotion Organisation (ITPO), this exhibitor participation represented an enhancement of almost 15 percent from that of the 2012 edition, which witnessed the participation of 565 exhibitors. Net covered space at the Aahar 2013 show exceeded 19,000 sq. mt.

The trade fair, which witnessed impressive visitor participation from both India and overseas, was a symposium of buyers and sellers and service providers that offered everything under one destination (Pragati Maidan) for the various markets pertaining to the food & beverage and hospitality business. The fi ve-day-long event attracted top decision makers and buyers from the food & beverage and hospitality industry.

The overseas participation was also increased this year as compared to that of Aahar 2012, with exhibitors from 50

countries taking part at the event. Two concurrent exhibitions were covered under the ambit of Aahar 2013. They were Food India and Hospitality India. Hospitality India covered hotel & restaurant equipment and supplies and Food India covered processed foods & beverages.

The trade fair with a history dating back to 1981, was being organised by the India Trade Promotion Organisation (ITPO), and was supported by the Ministry of Food Processing Industries, Government of India, and Agricultural and Processed Food Products Export Development Authority (APEDA). Association of Resource Companies for the Hospitality Industry of India (ARCHI), Hotel & Restaurant Equipment Manufacturers’ Association of India (HOTREMAI), and All India Food Processors’ Association (AIFPA) were the associates for the event.

This year, the theme of the fair was ‘Traceability –An Essence of Food Products.’ The theme assumes special signifi cance for the food safety industry where traceability is viewed as a strategy that enhances business and pays for itself in the process. A food company with an advanced traceability system allows real-time alerts to be generated, enabling better operational decisions.

A highlight of this year’s edition of Aahar was the culinary shows, where

Aahar 2013:Facilitating Business and Knowledge

5Feb-Mar ’13

value chain in the food processing and hospitality sectors for increasing India’s shares in the global exports and to face future challenges. He said that extensive efforts must be directed to save agricultural produce through creation of integrated value chains, food processing parks and institutions for maintaining global standards for processed food. The Minister also laid emphasis on food safety issues. “Now as food standards and health

live cooking could be witnessed by the audience. The range of products on display at Aahar 2013 included food products and processed food items including beverages; mill machinery and equipments; machinery related to food processing and packaging of food products; poultry, farm equipments and supplies; dairy and confectionery equipments; air-conditioning, refrigeration and cold storage systems; air and water-pollution control equipment and accessories; hotel and kitchen equipment and tableware; laundry and interiors and housekeeping equipment; health and fitness equipment; consultancy services and miscellaneous products related to food industry and hospitality supplies. The product range at the exhibition was impressive as it covered the entire gamut of the hospitality and food industry.

“The agriculture and food processing sectors are the mainstays of our economy. These sectors have the potential to provide employment in the country and were therefore given priority in the Union Budget recently,” said Rita Menon, Chairman and Managing Director, ITPO. Rita Menon informed that the fair attracted over 25,000 business visitors — an increase of nearly 15 percent over the last Aahar edition. She added that the presence of 17 countries from different continents reflected global confidence in the Indian economy.

Dr. Charan Das Mahant, Minister of State, Ministry of Food Processing Industries, Govt. of India, said, “Aahar has given the ministry the opportunity to showcase the developments in the field of food processing.” He urged the industry to develop new processed products from the raw farm produce like milk, meat, poultry and marine products, as the country ranks among the top two in the world in the production of these products.

He stressed on creating an integrated

issues are making headlines, there is a need to address these issues,” he added, while pointing out that even small cities are taking keen interest in food safety measures.

Succinctly, with the notable participation and exhibition of wide variety of innovative products, Aahar 2013 presented itself as a great information and business distribution platform for the hospitality and food and beverage industry.

During these three decades of its successful journey through aroma and flavours, services and smiles, Aahar has emerged as a perfect one-stop destination to showcase the growth and development of the food & beverage and the hospitality industry and as a great opportunity for both potential suppliers and buyers of these industries to interact and benefit from each other.

Over the years, Aahar has been recognised as one of the leading events of its kind in Asia that has been bridging the information gap between consumers and manufacturers and increasing each others’ knowledge base pertaining to the food & beverage and the hospitality industry.

Today Aahar is regarded as much more than a huge industrial fair. Over the three glorious decades, Aahar has been playing a very important role not only in bridging the yawning gap between potential business partners from India and abroad in the dominion of food & beverage and hospitality industry but also in offering a podium for executing government schemes for infrastructural growth like establishing food parks, packaging and value-added centres, integrated cold-chain facility, etc.

With the promising growth potential for both the food & beverage and hospitality sectors, and with interesting and happening trends that both these sectors are witnessing, the overall potential of Aahar seems to be brimming with new promises.

E V E N TB A K E R Y R E V I E W

Feb-Mar ’136

B A K E R Y R E V I E WE V E N T

THAIFEX – World of Food Asia Returns with Zesty Line-up for its10th EditionAsia’s most influential food & beverage industry event is back in its 10th milestone year. Organised by Koelnmesse, Department of International Trade Promotions and The Thai Chamber of Commerce, THAIFEX – World of Food Asia 2013 has grown in size and content, creating a whole new enriching experience for visitors and exhibitors. Taking place at IMPACT Exhibition and Convention Centre in Bangkok, Thailand, THAIFEX – World of Food Asia will be held from May 22- 26, 2013. The year 2013 will see the fest growing in stature as it will be welcoming the official launch of World of Seafood, an official collaboration to crown the best coffee bean from Asia in the new Roasters‘Choice Award, a supercharged Thailand Ultimate Chef Challenge, and distinguished international speakers at three exciting new conferences – World of Food Safety, Pack InnoTech, and Cold Chain World.

Held concurrently, the inaugural World of Seafood will be spread across 3,500 sqm net space, with three new groups from China, Korea and Taiwan. Asia’s most innovative processed, value-added and frozen seafood products, with brands such as Bonito Seafood, Hyacinthe Parmentier, Johnwest, Mareblu, Navire and Petit Ventuna Seafood, are the highlights for this ‘must-attend’ seafood sourcing platform.

Michael Dreyer, Vice President Asia Pacific, Koelnmesse, noted, “The success of THAIFEX – World of Food Asia is driven by the confidence of our exhibitors, 80percent of whom are repeat exhibitors. With 95 percent of the space sold three months before the event in May, it demonstrates the importance of THAIFEX – World of Food Asia as the preferred gateway for exchange and networking in Asia. Each year, we innovate new segments in order to ensure that buyers and exhibitors alike are able to extend their reach and enrich their experience. Last year, we introduced the Thailand Ultimate Chef Challenge; in our 10th year we are looking forward to the launch of the World of Seafood platform as well as the Roasters’ Choice Award.”

THAIFEX – World of Food Asia is targeting to fill all three halls from Challenger 1 to 3 this year, totaling 60,000 square meters; an increase of 10 percent from the 2012 edition. For food importers, wholesalers, distributors and hotel and restaurant professionals from Asia, THAIFEX – World of Food Asia is the right platform to meet and do business, as it is expected to present 1,200 exhibitors from 30 countries. The fest is expected to attract 27,000 trade visitors, a 10 percent enhancement over the last year.

HOSFAIR Guangzhou 2013 to Celebrate its 11th Anniversary

The 11th Guangzhou International Hospitality Equipment and Supplies Fair or HOSFAIR 2013 will be held during 27th-29th June 2013, at the China Import and Export Fair Complex. The annual show has gradually emerged as a prominent and high-quality hospitality show over the years. With the objective of maximising

the potential of related sectors and creating a comprehensive exhibition, the show will host ten sectors from the industry namely kitchen and catering, hotel furniture, hotel textile, clean and laundry, interior supplies tableware, intelligence, coffee, wine & spirit, food and beverage. The show is expected to arrange more than 4000 stands and cover 80,000 square meters of exhibition space.

Guided by the spirit of innovation, cooperation and internationalisation, HOSFAIR Guangzhou is geared to become a grand fair in the hospitality industry. With an objective to hone the fair as the most effective platform for hotel supplies, manufacturers and traders, HOSFAIR has introduced the brands of the exhibitors into the international market as well.

E V E N T S ’ C A L E N D E R

HOTELEX 20131-3 April 2013

Shanghai New International Exhibition Center, Shanghai,China

www.hotelex.cn

SIAL China 20137-9 May 2013

Shanghai New International Exhibition Center, Shanghai, China

www.sialchina.com

Thaifex- World of Food ASIA 201322-26 May 2013

Impact Challenger, Thailandwww.worldoffoodasia.com

HBF 2013

14-16 June 2013Chennai Trade Centre, Chennai

www.hbf.co.in

HOSFAIR 201327-29 June 2013

China Imports & Exports Fair Complex, Guangzhou

www.hosfair.com

TRAFS 201325-28 July 2013

Hall 103, Bangkok International Trade & Exhibition Centre (BITEC), Bangkok

www.thailandhoreca.com

Hong Kong International Tea Fair15-17 August 2013

Hong Kong Convention and Exhibition Center, Hongkong

www.hkteafair.com

Food Ingredients India 20133-5 October 2013

Bombay Exhibition Centre, Mumbaiwww.fiindia.ingredientsnetwork.com

The 2nd Shenzhen International Hospitality Equipment & Supplies Fair

14-16 October 2013Shenzhen Exhibition Center, China

www.szhosfair.com

Fine Food India11-13 December 2013

Pragati Maidan, New Delhiwww.finefoodindiaexpo.com

7Feb-Mar ’13 7Feb-Mar ’13

SIAL China 2013 —

Presenting a Melange of Tastes and Aromas

SIAL China 2013 will be held during 7th-9th May 2013 at Shanghai New International Expo Center. It goes without saying that the event is the Asia’s leading food & beverage exhibition. This would be the 14th edition of SIAL China. The organiser of this mammoth show of food & beverage is Comexposium. This annual show of food & beverage industry with more than 40 international pavilions and seven exhibition halls is expected to attract 2200 exhibitors from 90 countries, and 46,000 visitors from 100 countries. The event would be spread across 85,000sq.m. Major market players from retail, hotel/restaurant/catering(HoReCa), food services, the import/export trade and manufacturing are expected to visit this show.

Food ingredients, dairy products, fresh meat, fresh fruits & vegetables, dried fruits, confectionery, ready to eat products, frozen food, organic products, diet products, children’s food & health, grocery products, wines & spirits, beverages, and preserved products will be part of the exhibit profi le of SIAL China 2013.

Singapore, Indonesia, Switzerland, Belgium, Republic of Lithuania, Columbia, and Ecuador will debut in the show, while the US, France, Australia, Italy, Spain, South Africa and over 10 national pavilions will be doubling their sizes in this year’s edition of SIAL China. Turkey will be the Guest Country of Honor.

To continue its endeavour towards gourmet development in Asia, SIAL CHINA has gone the extra mile to bring in a plethora of exhibitors and visitors from retail, HoReCa and wine industry to this forthcoming show. The event is expected to have the participation of many internationally renowned organisations which include names like Hong Kong Trade Development Council, Organiser of HK Pavilion, DKSH (China), Wisdom Plus Resources, Shanghai Fisheries General Corp. (Group), Beijing Mingyin Trading, Shanghai Nouriz Dairy, Sheng Hang Trading(Shanghai), Bip Candy Toys & Gift (Dong Guan), Dalian Xiaoqin Food, Deweiweimai Beer Trade Beijing, Shenzhen Kong Shan Wang Tat Industries &Trade, Shanghai Hit International Trade and many more.

The 14th edition of SIAL China will include gourmet-oriented product zones, such as tea & coffee, wine & spirits, organic, dairy, seafood, fruits & vegetables, chocolate world, sweets & snacks, meat, halal, etc. There will be 14 products zones in total. What is more, four tastefully dedicated events are

geared to satiate a better-than-ever experience for the visitors’ taste buds.

The fi ve tastefully dedicated events at the forthcoming show of SIAL China will be the 6th Edition of La CUISINE by SIAL, the 9th edition of SIAL Innovation, the 2nd Edition of Hospitality & Retail Forum, the 3rd edition of SIAL Wine World and the 2nd Edition of Chocolate World. At the 6th Edition of La CUISINE by SIAL you can highlight your products during culinary demonstration by talented international Chefs from mainland China, France, Hong Kong SAR, Macau SAR, Korea, Thailand, Vietnam, Singapore, Turkey, USA and other countries and regions. The event will attract the HoReCa industry professionals who are looking for innovation and inspiration.

The 9th edition of SIAL Innovation, which has been a key event of this show for the past eight years, will offer the exhibitors a platform to showcase their latest innovative products and communicate on food innovations. This area is expected to be visited by more than 70 percent of the visitors to the show The SIAL Innovation observatory will provide a unique opportunity for retail traders in a single area.

The 2nd Edition of Hospitality & Retail Forum will come across as a special forum to cover hospitality trends and related topics. In 2012 show, more than 14 high level conferences hosted by the industry experts were held under this event. In the 2013 edition, the event will continue to attract the under-the-radar buyers.

The 3rd edition of SIAL Wine World will feature Master of Wine Ms Jeannie ChoLee as the keynote speaker for the Wine Innovation Forum. Including the 2 highlights i.e. Best Buy China Competition – in Partnership with WINE100 and Wine Innovation Forum, SIAL WINE WORLD will bring in four professional events, 450 exhibitors, over 12,000 visitors and is expected to occupy 12,000 square meters of exhibition area.

For satisfying the needs of high-end chocolate in Chinese market, SIAL CHINA has decided to strongly project the high-end chocolate brands in ‘Chocolate World.’ In 2013, SIAL CHINA will launch the second edition of Chocolate World, and the event is expected to attract the participation of high-end industrialised chocolate corporations, and also handmade chocolate companies.

E V E N TB A K E R Y R E V I E W

Feb-Mar ’138

B A K E R Y R E V I E W

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Puratos India’s New Additions Puratos India launched nine new products for the quick service restaurant, baker and chocolate manufacturing segments in the industry. The Aahar 2013 saw the introduction of these new products. Dhiren Kanwar, CEO of Puratos India, disclosed that utilising this platform as an opportunity to introduce the new products which are unique and innovative, would be beneficial for the company as the event brings in the buyers and sellers together on one platform.

“We look forward to bring a change in the bakery, patisserie and the chocolate industry,” Kanwar asserted. Nine new innovative products introduced at the exhibition are Easy Ciabatta, Easy Focaccia, S-500 Puff, Tigris Power, Easy Sponge Cocoa Egg Free Cake, Hotfil Strawberry, Creamfil Ultim, Tegral Satin Red Velvet Cake Mix, and Carat Coverlux White.

Puratos India is a fully owned subsidiary of the Belgium-based Puratos Group. It is one of the leading manufacturers of specialist products for the bakery, confectionery and catering segments. The Indian subsidiary was established in 2008. “We are the only company to provide bromate-free products,” articulated Kanwar. Puratos India is based in Navi Mumbai and boasts of a large clientele, comprising industrial, retail, QSR,and artisan bakery customers. Its clientele also includes chocolatiers.

Special One Bite Desserts From Zorba’s Kitchen We all know good things come in small packages. Everyone loves desserts but sometimes you just want one bite, for health reasons. Mini bite-sized desserts are showing a strong presence in culinary trends. People have become more health conscious and it’s more kind of a guilt-free indulgence for those who want to check on their calorie intake. Besides mini cup cakes and/or mini tarts look cute and colourful too when presented in a dessert cart than the traditional desserts offered in a buffet.

Here it deserves a mention that Zorba is not your run-of-the-mill restaurant. The space provides an incredible setting for a wide range of events like concerts, seminars, trainings, exhibitions, weddings, parties, fundraisers and a lot more. The Zorba experience includes a farmhouse with rolling greens, a great amphitheatre, a beautiful Spanish villa boasting of a pool, rooms and large spaces that will take you far from the madding crowd and let you indulge in the spirit of celebrating life with great music, good food and drinks. Zorba is strategically situated between Gurgaon & Delhi, in the vicinity of the Sultanpur Metro Station and adjoining Vista Hotel on the MG Road.

Zorba has a range of one bite desserts, starting with a base of cake lollipops, brownie bites, mini crème brûlée, French macaroons and cupcakes... the dessert choices at Zorba seem endless. One bite desserts of Zorba include various mini tarts, peanut butter chocolate bites and of course the Indian delicacies like sondesh, rasgullas and lots more. Live music, world cuisine, carefully selected wines and an engaging ambience together will make any occasion worth celebrating at Zorba.

9Feb-Mar ’13

KAMANI OIL INDUSTRIES PVT. LTD.Chandivali Estate, Saki Vihar Rd., Mumbai - 72. Tel. : 022-39970155/167, Fax : 022-28478805, E-mail : sales@kamani.com, Website : www.kamani.com

Feb-Mar ’1310

N E W S S C A N B A K E R Y R E V I E W

` 1950/-

Only

Del Monte’s Product Application Demonstrations at Aahar 2013In its fifth year of participation at Aahar, Del Monte’s aim was to deepen the engagement with existing partners by showcasing the brand’s commitment to taste and innovation through its new products in the pipeline.

The Del Monte stall, which resembled a modern day ‘Food Court,’ was demarcated into three zones — Italian, Bakery, and Culinary — which meant to engage deeply with the relevant audience groups. Each zone at the stall defined the unique product propositions with the display of its complete range/portfolio and demonstrated recipe possibilities with the range of Del Monte products. A special team of Chefs organised product application demos to showcase the taste experience and multipurpose usage of Del Monte products. Using the coveted platform of Aahar, Del Monte also announced launch of new products such as Chinese sauces, pizza pasta sauce, eggless mayo, fruit safari and other products, catering to the needs of B2B partners.

Here it deserves a mention, Del Monte was brought to India in 2007 by a joint venture between Bharti Enterprises and Del Monte Pacific Ltd. The JV is called FieldFresh Foods Pvt. Ltd.

Reiterating the brand promise to the B2B segment, Yogesh Bellani, COO, FieldFresh Foods Pvt. Ltd. said, “In line with its brand promise ‘taste like never before’, Del Monte’s focus at Aahar was to reinforce the connect with B2B partners in the industry by providing them solutions in order to meet the constantly evolving needs of end consumers.”

The brand has developed specific products which work as innovative solutions for partners. Del Monte has an impressive range of authentic Italian products for retail (pastas, olive oil, olives, and pasta sauces). The Del Monte range of branded processed food and beverage products in India includes fruit drinks, ketchup & sauces, and packaged fruits among others. Its Italian range consists of pasta, olive oil and olives/jalapenos.

McCain Foods India Introduces McCain Potato Cheese ShotzMcCain Foods India Pvt. Ltd., the Indian subsidiary of McCain Foods Canada has introduced a new variant in its range of frozen potato-based products —McCain Potato Cheese Shotz. The product has been introduced at Aahar International Fair 2013, held in Delhi.

McCain Potato Cheese Shotz are mouth- watering, crunchy nuggets made of potatoes, cheese and herb seasoning, coated in crispy golden bread crumbs. Offering a high piece count (74 pieces in 1 Kg institutional pack), with excellent holding time and the ability to get ready to eat in minutes, McCain Potato Cheese Shotz is ideal finger food for catering, banquets and pubs.

McCain Foods India Pvt. Ltd. is a wholly-owned subsidiary of McCain Foods Canada. The company had set up a world class potato processing plant in Mehsana district of Gujarat with an investment of approximately $35 million. To cater to the growing demand of frozen snacks market, the company recently infused an additional investment of $69 million at its potato processing plant in Mehsana. The McCain Foods India Pvt. Ltd.’s products are used by leading fast food chains, hotels, restaurants and catering companies in India and abroad, as well as are very popular with retail consumers.

11Feb-Mar ’13

Feb-Mar ’1312

B A K E R Y R E V I E WN E W S S C A N

Givaudan, the world’s leading fragrance and flavour company, formally opened its new Innovation Centre in Mumbai, expanding local capabilities and resources to bring innovative and creative flavour and taste solutions to its customers in India. For the first time Givaudan’s sensory science, flavour science and foodservice expertise will be available from India. Food and beverage customers across the sub-continent will benefit from faster access to Givaudan’s world-leading tools and technical services, including Indian consumer-preferred flavour profiles such as mango, dairy, and Indian spices and cooking cues.

Representing an investment of over CHF 3.7 million to meet the rising consumer demand for Givaudan’s industry-leading technical services from across the Indian sub-continent; the new Mumbai Flavour Innovation Centre is also the latest demonstration of Givaudan’s on-going commitment to expanding its creative and technical capabilities in India. Givaudan just completed the expansion of its flavours powder blend capacity at its production facility in Daman, and is envisaging a new flavours manufacturing site at Pune. At the official opening of the facility, Mauricio Graber, President Flavour Division, said, “Growth in developing markets is one of our strategic pillars and we aim to increase our total sales in these markets to

50 percent by 2015, across all categories. We will achieve this growth by investing in high-growth markets like India, through superior local talent, capabilities and consumer understanding, together with world-class infrastructure.”

“The opening of our Mumbai Flavour Innovation Centre enables us to offer sensory science, flavour science and food service expertise directly from India for the first time. Together with our in-depth understanding of the local Indian market, we are able to offer closer collaboration with our customers, creating true consumer-preferred taste experiences to differentiate their products in the marketplace,” Graber further explained.

India is one of over 40 countries in which Givaudan has a presence. Givaudan is the market leader in the global fragrance and flavour industry. Its head office is in Switzerland and its heritage dates back to 1796, making it the first company to establish itself as a manufacturer of tastes and scents.

Givaudan Expands its Arm in India

Indulge Your Senses with New Premium Treats From CadburyCadbury has for years combined the enigmas of quality cocoa with a host of flavours, to help renew the chocolate eating pleasure in new and different ways. Committed to this mission, Cadbury India now introduces two new premium indulgences to satiate the chocoholic in everyone.

Cadbury Silk is back in a new avatar: softer, smoother and silkier. Available in four exciting variants — Plain Chocolate, Fruit and Nut, Orange Peel, and Roasted Almonds, the new Cadbury Silk is now even softer and creamier and delivers a mouth-melting experience like never before. The new pack also adds to the silkier and smoother experience.

Cadbury Bournville Cranberry is a new delight that offers a delectable chocolate-berry combination. An exquisite experience that one cannot skip, Cadbury Bournville is an irresistible in-the-mouth delight, made with rich Ghana cocoa beans and fine cranberries. The deep dark pleasures of rich cocoa, overlaid with the delicious tartness of cranberries are blended together with the unmatched chocolate-making expertise of Cadbury Bournville. The full dark chocolate Cadbury Bournville range is now available in five variants — Raisin & Nut, Hazelnut, Rich Coco, Almond and now Cranberry.

Both these above-mentioned new premium offerings are available across all leading outlets pan India. Cadbury Silk is available in two pack sizes, at price points of 65 gm for Rs. 55 and 160 gm for Rs. 125, while Cadbury Bournville Cranberry is available in two pack sizes at price points of 80 gm for Rs. 80 and 33gm for Rs. 30.

13Feb-Mar ’13

Feb-Mar ’1314

B A K E R Y R E V I E WN E W S S C A N

Enhance Proteins Collaborates with Fruit Filling Inc. Enhance Proteins Ltd., a knowledge-based marketing and formulation division of Mahaan Proteins Ltd.(MPL), is working towards empowering the Indian bakery industry by bringing in quality bakery ingredients of the world to India. Following the vision of bringing in ingredients from all over the world that is best suited to the Indian market, Enhance Proteins Ltd. has partnered with Fruit Filling Inc. to add the premium line of American fresh fruit filling that will follow a more versatile bakery application, in the bakery industry.

Enhance Proteins Ltd. specialises in all sorts of fruit products, ranging from the simple strawberry glaze to the most sophisticated pectin based jam. The key flavours available in the market ranges from Tart Cherry, ready to use (RTU) Apricot Glaze, Boysen Berry, Guava Filling, Strawberry Danish Sliced, Whole Cherry Topping, Imit Raspberry Donut Filling, Vienna Cream, Lemon Twist, Bavarian Crème, Cajeta Cameral Spread, Gourmet Select Fudge Icing, German Chocolate Icing, Chocolate Donut Icing, White Donut Icing, Maple Donut Icing, Lemon Twist Filling and many others.

Creambell Introduces Rounder Creambell has launched a circular shaped ice cream sandwich named Rounder, which can offer ice cream lovers an anytime snacking option.

This unusual ice cream sandwich is a treat to all the senses — it is fruity, it is chocolatey and it is crispy, all at the same time — and the visual appeal is only surpassed by its delightful play on the taste buds. The Rounder is an exciting combination of Danish ice cream and chocolate flakes. Speaking on the launch of the Rounder, Nitin Arora, Chief Operating Officer, Creambell Ice Cream said, “With the Rounder ice cream sandwich we are offering our customers an ice cream sandwich with a refreshing twist. The Danish ice cream with choco flakes, sandwiched between chocolate biscuits, is a combination offered never before in the Indian market. We are sure that it will be well received and be much appreciated by our consumers.”

Everyday Special Promotion at Bagels & BrowniesBagels & Brownies (B&B) has introduced ‘Everyday - All week promotion’ to showcase genuine appreciation for people from all walks of life and of every age, while also remembering the unsung heroes of the society at large.

The offers are available at the outlets of Bagels & Brownies, located at Shivalik Road, Malviya Nagar and Greater Kailash-I; both in Delhi. Targeting all age groups and providing an environment so that the customers have a treasured time with their loved ones; this unique concept is expected to attract consumers of all age groups of the society. The promotion entails that on every day of the week Bagels & Brownies is slated to offer customers with an attractive range of offers, which includes promotions like discount of 20-50 percent, flat 50 percent, free cookies for kids, 1+1 offer for ladies only on Wednesdays, and lots others. For experiencing this promotion, one needs to visit Bagels & Brownies’ outlets in the capital.

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Pizza is one of the most popular fast foods of the world. Pizza can be simply described as an oven-baked, fl at, round bread which is generally topped with tomato sauce,

cheese and various vegetarian and/or non-vegetarian toppings. However, despite being clubbed under fast food, the nutritional value of the pizzas which we generally have cannot be ignored. With its cheese, and nutritional vegetable/non-vegetarian toppings, the baked fl at bread is far from being a junk food.

The Misty History of Pizza Though Italy invented the modern day pizza, it was the US-based fast food chains which gave the product is global popularity. However, like many great dishes, the history of pizzas also cannot be pinpointed with certainty, and the post modern day pizzas which are churned by US-based fast food chains are products of several centuries of evolution.

It would surprise many that the genesis of pizza can be traced to the ancient Greeks. There are evidences of early Greeks conceiving a wholesome food, which appeared somewhat like a modern day pizza. One can fi nd a connection between modern pizzas to the pita breads of Greece. They used to bake large, round and fl at breads, and used to anoint them with oil, herbs, spices and dates. These fl at breads were known as plakous by the ancient Greeks, and they were being fl avoured with onion, herbs and garlic toppings. Many believe that the Greeks laid the foundations of today’s pizza.

But we can’t be very sure of that claim too, for there are historical evidences of soldiers of the Persian king, Darius the Great (521-486 B.C.) baking fl at breads upon their shields and then covering it with cheese and dates. In fact, the records of people adding other ingredients on the breads to add to their fl avour can be found throughout ancient history. And pizza, despite all its fancy notions, is at its most basic form, is nothing but a baked bread with multiple toppings.

In fact, pizza made a late entry in Italy; that is in the 16th century AD. In the 16th century Naples, a city of Italy, a galette fl atbread was referred to as a pizza. Here it deserves a mention that galette is a French word, used for various types of fl at, round or freeform crusty cakes. Then pizza had not acquired

such a fancy fast food status, and was meant as a dish for the poor people of Naples. Before the 17th century, it was covered with white sauce and was sold on the streets of Naples.

Pizza’s origin eludes certainty, but there is a popular legend associated with the creation of the fi rst modern pizza as we know it today. It was believed to be created by Raffaele Esposito from Naples, Italy. Esposito’s pizza creations were designed to honour the visit of Queen Margherita to Naples in 1889, and he decorated one of the three pizzas he presented before the queen with the colours of the Italian fl ag, using white (cheese), green (basil), and red (tomatoes), which was chosen by the queen.

Here it deserves a mention that tomatoes, which had arrived from the US to Europe in the 16th century, were originally thought to be poisonous. However, by the mid nineteenth century, they were an integral part of the Italian cuisine.

Pizza is Popular Today, pizzas are gaining increasing popularity in urban India. Many bakeries are already having pizzas in their repertoire, and many more are expected to have so in the near future, in order to cash in on the growing popularity of pizzas. Out of the Rs.2700 crore organised quick service restaurant industry in India the pizza industry accounted for an estimated amount of Rs.1300-1400 crore. However, considering India’s growing middle class and consumerism and urban India’s craze for ready-to-eat fast foods because of increase in disposable incomes, impact of globalisation, and lifestyle changes, the market for pizza has a long way to travel before it reaches its true potential.

According to RNCOS ‘s recently published report(published on June 2012) titled Indian Pizza Market Analysis, India can prove to be a huge platform for the market players to grow as the penetration of pizza consumption is still low. On evaluating the organised pizza market in India, RNCOS has observed that there exists a tremendous growth opportunity for these players in tier II and III cities, where the educated middle class population is becoming more sophisticated with respect to standardised food consumption. According to the estimates of RNCOS, Indian organised pizza market will surge at a CAGR of more than 27 percent during 2012-2015.

We can say that pizza has a misty history, but its future seems to be clear and bright, at least in India.

Pizza: From Antiquity to India By Swarnendu Biswas

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Baking bread can become a dangerous career. The late and great cookery writer Margaret Costa cautioned that “Beware of making that first loaf.” Bakers have to pay heed to the dangers prevalent in the small and as well as large bakeries, while working in them.Many bakeries in India, especially bakeries in the huge unorganised segment in the country, are fraught with inherent operational hazards, which can translate into threats to the health and safety of their staff. Ashok Malkani finds that many bakeries, which have hot objects like ovens, have latent potential hazards in their environments. Therefore, workers in the bakery should not only ensure that they are aware of the hazards but should also know how to tackle with them safely.

Hazards in

Probable Occupational

bread can become a dangerous career. The late and great cookery writer Margaret Costa cautioned

Bakery

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The job in bakery can be creative, enjoyable, rewarding and hazardous. A lot has been written about the other three facets of the

bakery operations though the hazardous element in the bakery operations should also get its due industry attention.

In the recent past, an industrial bakery which was baking cakes in a gas-fi red rack oven got its oven door, weighing about 175 pounds, being blown off, causing not insignifi cant damage around the oven in the process. Several workers suffered minor injuries which included ringing in their ears, but what is of more serious concern is that they could have been seriously injured or even would have to pay with their lives. Then the price of daily bread would have been truly inhuman!

The cause of the explosion was the sucking of the unburned gases into the baking chamber. An investigation revealed that the draft control had not been set up in a proper manner and neither the oven had undergone suffi cient maintenance and servicing. Furthermore, the oven’s components which include the burner mountings and heat exchanger, were overheated, cracked, and experienced deterioration.

What is more disturbing is the fact that accidents in bakeries are not aberrations. Therefore safety is an essential part of bakery management. The ideal prayer of the average bakery worker in the unorganised bakery sector in India could be: ‘Give us this day our daily bread and save us from the bakery!’

Too Hot to Handle However, the potential dangers in bakery operations are not only relevant in the Indian context. Many bakeries have ovens within small spaces, which make them very hot places to work with. This of course, besides causing discomfort to the workers, is also not good for their well-being and can lead to fainting. The

exposure to extreme heat in bakery ovens can affect cardiovascular function causing fainting and other consequences.

As the bakery involves very high temperatures, there are high chances that careless bodily exposure to very hot surfaces without protection may cause burns and scalding of the skin during bakery operations. Bakery workers are subjected to almost daily experience of working with boiling water, hot oil, and hot ingredients, whose accidental spilling on body parts can cause scalding. Careless exposure to hot trays, grills and ovens or touching their hot surfaces without adequate protection does have potential to cause burn among the bakery workers. It is necessary for the bakery workers to handle hot trays and pots with heat resistant gloves.

Wearing of gloves when carrying trays or protecting themselves with appropriate clothing like long trousers is not only necessary for the hygiene of the bakery but also for the safety of the workers. Also the bakery workers should avoid carrying hot liquids around the work area and should never allow their splashing

while pouring them. Some bakeries also have walk-in ovens, which can be hazardous if their door shuts accidentally when the individual worker is inside and if he is not taken out quickly. Walk-in ovens fi tted with locks containing a release mechanism inside is the answer to this potential hazard.

The Danger of Fire Not only the environment in bakeries does have the possibility of hazard through heat related injuries, but they have potential fi re hazards too. Bakeries are likely to have potentially infl ammable ingredients and equipments like fat, storage tanks and ovens, which in case of a carelessness inspired fi re outbreak can prove to be dangerous. Gas and fi re extinguishers and gas detectors are must for a safe bakery environment or rather in-vironment. It is better if they are kept within reach of the workers in bakery, which can save lives in case of emergencies.

In bakeries, the gas and electric heat sources also have a potential fi re risk, which can be substantially lowered with

Bakery

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careful precautions. Not only the bakery management should know in minute detail the fire evacuation plan but it should be made thoroughly known to the employees too through presentations. The fire escape routes in bakeries should not be impeded by storage and debris.

Cautious With ChemicalsMoreover, chemicals are extensively used for cleaning operations in bakeries and many of their unsafe handling can be very risky. Not only some chemicals used in bakeries can act as skin irritants, but the accidental splashing of a corrosive chemical or their inhalation in enclosed and/or restricted places can also be injurious to eyes and overall health of the workers.

The risk from handling chemicals in bakeries can be significantly prevented by training the bakery staff to their correct usage, labeling them appropriately along with safety data sheet, as well as by segregating and safely storing these chemicals. Wherever necessary, the protective gears like gloves, mask, etc. while handling chemicals must be not only provided but must also be directed to be used by the management for the concerned bakery workers.

Strenuous and Injury-prone Moreover, bakery operations, besides being comparatively more risk-prone than your average occupation, also involve strenuous work. The handling of bags of flour, mixing bowls, cooking vessels, and food trays on an hourly

basis can cause back and muscle injuries. As even today most bakeries require extensive manual handling, the workers are at the risk of injuries through sustained manual handling.

Though not all manual handling are potentially hazardous, it should be noted that approximately a quarter of all workplace injuries can be attributed to manual handling. The repeated instances of unsafe manual handling may result in a wide variety of injuries like muscle sprains and strains, injuries to nerves, ligaments, and tendons in wrists, and also injuries in arms, shoulders, neck and/or legs, abdominal hernias among others.

The bakery workers must be trained in good lifting techniques, besides in safety precautions. The employing of mechanical aids like trolleys, lifts, etc. when moving heavy objects is also desirable and should be used wherever their operations are practicable, across bakeries.

Accidents Through Spillage One of the potential pitfalls of working in a bakery, especially in a busy bakery, is that of slips and falls. This is a common phenomenon in the bakery operations, because, more often than not, the floors are left wet in many bakeries due to the spillages of not only water but also of dough, batter, and dry ingredients. Bakeries also present themselves with the possibility of uneven or obstructed floor

surfaces. Bakery managers suggest that to

avoid these in-vironmental accidents the bakeries should stack materials neatly in order to keep walkways and production areas clear. In case of spillage, the simple step of cleaning the spillage without delay irrespective of how busy the operations are is an effective one. Also placing warning signs when the floors are wet or slippery can be of help to prevent accidents, as are usage of slip resistant floor coverings and shoe soles. Safety experts advice use of a degreasing solution on oil and grease spills. Getting safety training on the use of ladders and stepstools is also necessary for the workers.

The Menace of Flour Dust However, water, grease and oil are not the only substances that can cause injury to the bakery workers. And besides injuries, unhealthy bakery environment may pose serious health risks as well. Flour dust is no less potentially hazardous as far as their injurious potential is concerned. Sustained exposure to flour dust can emerge as a major potential health problem for the workers engaged in the bakery industry. Its continued exposure can result in asthma, and nose, throat and eye disorders among people. At the same time, dough handling can lead to dermatitis.

According to the UK-based Health and Safety Executive, a national independent watchdog for work-related health, safety and illness, which acts in the public interest to reduce work-related death and serious injury across Great Britain’s workplaces, flour dust can result in irritation to the eyes (conjunctivitis) resulting in watering, painful eyes; irritation to the nose (rhinitis), resulting

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in a runny nose; occupational dermatitis, resulting in redness, itching and blistering of the skin; and asthma if a worker becomes sensitised, resulting in breathlessness, tightness in the chest, wheezing and bronchitis. Dermatitis, allergic rhinitis and asthma are some potential health hazards that workers in the bakery industry can face on a regular basis.

Baker’s Asthma Asthma is a lung disease which creates difficulty in breathing process. Breathing of hazardous substances at workplace/s results in occupational asthma. Baker’s asthma is a fairly known term, which refers to occupational asthma among bakery workers. Often people suffering from baker’s asthma do not realise that their asthma pertains to their work environment. The symptoms of baker’s asthma and regular asthma are the same. They may include coughing, wheezing, short of breath feeling, and chest tightness. Either of these or all of these can be the symptoms of baker’s asthma. However, in baker’s asthma, these symptoms generally worsen during the work day and working week, and decrease on off days or vacations.

Baker’s asthma can be caused by flours and grains, additives and enzymes like alpha amylase — which are added to improve the quality of the bread — and allergens like yeast, eggs or egg powder, nuts, moulds, mites, and sesame seeds.

The baker’s asthma can be checked in bakeries by adhering to some sensible precautions, which the management of bakeries must pay heed to. First of all it is pragmatic to identify all sources of dust at all stages of the production process in bakeries, and provide adequate ventilation system in bakeries. Minimising storage in production areas, going for enclosed mixing systems are other preventive steps towards emergence of baker’s asthma.

The dry brushing of floors should be avoided, and instead vacuum cleaners and wet cleaning methods should be opted for. Provision of appropriate protection like face masks/gloves, and/or suitable respirator wherever necessary could also check this occupational health menace.

Careful handling of flour is also a simple and safe method to control baker’s asthma. For example, avoid dropping flour from a height as it may lead to generation of dust.

Besides bakeries do have various types of allergens, the most obvious source of them in the bakery environment being the flour used for the production of bread. Flour contains amylase, which is an enzyme that can facilitate allergic rhinitis or hay fever when it is subjected to inhalation by humans. For some people, it can also be the cause of asthma attacks. Succinctly, people working in the bakery business should be given regular training to make themselves familiar towards avoiding the potential health

risks and towards adherence to safe work practices.

Equipped for Safety One must realise that there are also other dangers lurking around the corner in the form of bakery equipment such as moving blades, mixing arms, and conveyors on dough brakes, mixers, rollers and dividers. Safety experts advise that you should maintain equipment in good condition, guard against moving and sharp parts and keep equipment clearances to significantly lower the possibility of accidentally bumping into moving parts.

Safety devices like power interlocks, two-handed controls, and emergency-stop bars are also recommended by experts in bakery operations. Adhering to the practice of lockout/tagout during maintenance and cleaning is also a wise step to prevent equipment related hazard in bakeries. Also the management of bakeries should not forget to place warning signs on moving equipment with

potential of causing injuries.

The Role of the Industry It is very difficult for the ordinary consumer of bakery products to comprehend the potential hazards, health risks and enormous hard work involved in creating those baked delicacies which she/he cherish to have. While it is good and humane to spare a thought for the bakers while nibbling your favourite cookie or enjoying your designer cake amidst celebrations, but it is hardly enough for the bakery workers’ welfare. We must conclude by saying that the Indian bakery industry, while taking note of the potential hazards, health risks and injuries for the workers in day-to-

day bakery operations, must concertedly ensure that stringent safety considerations are adhered to in bakeries.

Moreover, the industry should strive to see that all bakery workers in the bakery industry, particularly those engaged in the unorganised sector, are provided with life and health insurance cover at free of cost. Free of cost is necessary because most of the bakery workers in India are paid very less by today’s market standards and they cannot think

of safeguarding themselves for the future risk when every day is a struggle for survival for a great many of them.

The cost can be shared by the government and the management of the bakeries concerned applying for insurance cover of their workers. Making this regulation mandatory however, is a legal challenge involving circuitous rigmarole, which the Indian bakery industry (which not only involves proprietors of bakery units or bakery chains but also their workers) at large must gear up to fight.

Eventually, health and life insurance and stringent safety standards for workers in the bakery industry would motivate them towards better productivity, which can translate into healthier profits. Moreover, the health of bakery workers is important for the efficient running of a bakery, reducing absenteeism and enhancing productivity in the process. The question is, are the big wigs in the Indian bakery industry ready to listen to the concerns of their workers more attentively and sensitively?

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Towards Challenging Growth

Bakery industry in India is on a growth trajectory. The sector which couldn’t be classified under easy definition has been making rapid inroads. Among the processed food sector bakery industry’s position is third in the country, in terms of revenue generation, with only the wheat flour processing and fruits and vegetables processing ahead of it in this regard. In light of this scenario, the bakery industry presents an attractive entrepreneurship option. But the new entrepreneurs entering the bakery industry need to be informed about the Food Safety & Standards Act, 2006 which is applicable to all types of food, whether processed, partially processed or unprocessed, intended for human consumption. Here Ashok Malkani examines the growth of the bakery business in the country and also points out what the bakeries do with dated products to remain a profitable proposition. The factors which bakeries need to consider while pricing their products is also being briefly probed.

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Bakery products have the history of being important staple foods across various countries and cultures. However, in India their demand has increased in

the recent times. It seems as a result of increased disposable incomes, spread of globalisation, the retail revolution, and greater demand for ready-to-eat food products because of fast-paced urban lifestyle, Indian middle class is being attracted by bakery products much more than it did in the past.

A Promising Industry The days are long gone when bakery products in India were considered a sick man’s diet. In the present times, they have emerged as essential food items for a signifi cant section of the country’s population. A paper on the future of the bakery industry presented at the fourth national seminar on baking at Kochi in 2010 also stated that the Indian middle class was showing an interest in bakery

products, which was unprecedented. The trend is the same three years later, only more pronounced.

Besides the demand for traditional bakery products like bread, cake, biscuit, cookie, bun and wafer, the new-age bakery products like pizza, burgers and pasta are

having market among the middle class population, which is simply refl ected by the crowd at the fast food chains across urban India. According to the above-mentioned paper, the opening of outlets of foreign bakery chains across India examplifi es this new found interest among

Towards Challenging Growth

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Indian consumers. According to a report by Research and

Markets, the market size for the Indian bakery industry was pegged at US$ 4.7 billion in 2010 and is expected reach US $ 7.6 billion by 2015. The report stated that “Bakery industry in India today has an important place in the industrial map of the country. Bakery products are items of mass consumption in view of their low prices and high nutrient value. With rapid growth and changing eating habits of people, bakery products have gained popularity among masses.”

The growth of Indian bakery industry is complemented by its variety of offerings in the recent times. These days an awesome variety of bakery products are seen adorning the supermarket shelves, which range from pancakes to muffins, and doughnuts to croissants to mousse.

The growing wave of health consciousness in the society has also perhaps contributed to the increasing demand for bakery products in India, which can be important sources of nutrients. The bakery products usually comprise of nutrients like carbohydrates, proteins, lipids, vitamins and minerals. In fact, here it deserves a mention that bakery products can account for a sizeable proportion of our daily protein requirements besides being a rich source of carbohydrates.

Food Safety in Bakeries Bakery is emerging as a lucrative business proposition in India, but bakeries should adhere to stringent food safety norms while keeping in mind the above-mentioned spoilage constraints of bakery products. The government of India is finally envisaging a number of proactive measures to implement impressive standards for food safety. For example, in the recent past, the government had come up with an ambitious plan to establish food safety offices in each district of the country involving a cost of around Rs.2,200 crore, with the objective of tightening the food safety enforcement system.

In the backdrop of this increasing proactive approach on the part of the government towards food safety it not only becomes necessary for the Indian bakery industry to gear up its food safety standards, but also becomes the

moral duty of our bakery industry to complement the government of India’s efforts by framing its own unwritten but exacting code of conduct pertaining to food safety standards, through concerted industry endeavours.

In order to have healthy bakery products, healthy ingredients are a must and there is no doubt that milk is perhaps the most important ingredient in the bakery industry. However, in the recent past, a nationwide study conducted by the Food Safety Standards Authority of India (FSSAI) across 33 states and UTs had revealed that milk was getting rampantly adulterated. Besides water, detergent, fat and even urea were the adulterated infusions. In fact, according to the study,

68.4 percent of the milk samples across the country were found to be adulterated.

Under this study, from Delhi 71 samples were randomly taken by the Food Safety Standards Authority of India (FSSAI), out of which it was unearthed after their testing that 50 were contaminated with glucose and skim milk powder. Only Goa and Puducherry did achieve the distinction of having 100 percent of the samples tested conforming to the required standards, whereas in Bihar, West Bengal, Orissa, Chhattisgarh, Jharkhand and Mizoram not a single sample of milk tested was able to meet the required standards.

Unless we make our milk healthy, healthy bakery products across the entire organised and unorganised spectrum of the Indian bakery industry would remain an elusive goal.

The Menace of Spoilage However, maintaining food safety in bakeries is not without its share of challenges. Sometimes maintaining impeccable food safety without adequate infrastructural set up can result in increasing the costs of bakeries in way of

wastage, but food safety must be adhered to at all costs for the health of the society and the reputation of the industry. Therefore the pragmatic option is that the wastage in bakeries need to be curbed through proper measures.

It should be taken into account that bakery products, despite their increasing roles in the diets of urban India, can be subjected to physical, chemical and microbiological spoilage. In many bakery products the water activity is the most important single factor affecting the type and rate of spoilage.

While the shelf life of low and intermediate moisture bakery products gets reduced by physical and chemical spoilage, in the high moisture bakery products microbiological spoilage by bacteria, yeast and mould is of serious concern for the bakery industry. Microbial spoilage, especially mould spoilage, has costly economic repercussions for the bakery industry.

Furthermore, according to an esteemed research paper, several bakery products also have been implicated in food-borne illnesses involving Salmonella spp., Listeria monoctyogenes and Bacillus cereus, while Clostridium botulinum is a concern in high moisture bakery products packaged under modified atmospheres.

On an average, 1-5 percent of bakery products get wasted due to mould spoilage. The extent of damage on bakery products through mould spoilage depends on seasons, types of products and methods of processing.

However, here it deserves a mention that mould spores are generally decimated during the baking process of fresh breads and other baked products. Thus mouldy bread is normally the product of contamination either from the air, equipment, raw ingredients after baking during the cooling, slicing or wrapping operations, bakery surfaces, or food handlers. The bread may be subjected to contamination by more than one of these factors too. This translates into the fact that all spoilage problems in bakeries caused by moulds does emerge after baking.

Some ingredients used in the bakery, like yeast, also affect the products. The most widely manifested role of yeast in bakeries is as the leavening agent in breads and other fermented goods such as crumpets.

Yeast spoilage in bakeries is presented

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in the form of visible growth on the surface of baked products. Chalk mould or Pichia butonii is the most abundant and troublesome yeast, which can undergo rapid multiplication on bread. Its visible growth often becomes evident some time before the appearance of mould.

The yeast spoilage of bakery products and ingredients can be broadly classified into two types. One is the visible growth of yeasts on product surfaces in the form of white, cream and pink patches, and the other is the fermentative spoilage of a wide range of products and ingredients which is manifested by alcoholic, ester or other odours and/or visible evidence of gas production.

Filamentous fungi are also common menace on breads, though thankfully they are easily recognised as compared to yeast. However, the right use of preservatives can check the fungi growth on bakery products. Filamentous fungi which play their role in spoilage of breads include Rhizopus sp., and Mucor sp., Penicillium sp., Eurotium sp., Aspergillus sp. and Monilia sitophilia. One of the most common fungi is Rhizopus stolonifer, which is also known as the bread mould. It should be noted that the storage of bread under low humidity conditions slows down mould growth.

The microbial and chemical activities affect the shelf life span of the bakery

products. It should be kept in mind that bakery products which comprise meats and/or vegetables, custards, and frostings with cream cheese, whipped cream and eggs should be refrigerated to prevent their spoilage. Here is a list of the life span of some of the bakery products, given in the table below.

Recycling Bakery Products So what do the bakeries or the grocery stores do after the expiry date of the products? Normally, the grocery stores return the unsold goods — often after the expiry date — to the bakeries.

And what do the bakeries do with these products? This is the million dollar question. Well, for an experienced baker there isn’t much waste as there is immense scope for recycling in bakery operations. The day-old bread can be recycled to make bread crumbs, and for bakery cafes, these dated breads can have application in making bread pudding.

Besides old and returned bakery products, bakery process can have wastes in the form of dough, flour dust, sugar dust, burnt and broken biscuits, etc. which can be and also are sold to suppliers dealing in cattle feeding. However, it should be ensured that none of these bakery wastes are affected by contamination. Old cakes can be sliced or re-baked into croutons or biscotti, or

can be reborn in the form of French toast. One can also blend them into crumbs for producing pie and tart shells.

Moreover, rejected packaging materials for bakeries like wrappers, cardboard boxes, plastic trays, etc. can be sold to packaging material suppliers for recycling. All these recycling endeavours, besides helping the environment, can facilitate save real costs of bakeries.

Pricing and ProfitAny entrepreneur venturing into the bakery industry should keep in mind that though in the backdrop of the present F&B trends the bakery sector presents a lucrative investment proposition in urban India, skills on baking science and technology and innovative streak are needed by the entrepreneur for making bakery business a success story.

Besides these, the entrepreneur entering the bakery business should be savvy about profit margins without compromising on the quality of products. According to an expert in the bakery industry, the proprietors of stand-alone or start-up bakery units should strive for at least 30 percent profit, which can help them to not only invest in the further growth of their enterprise, but also to tackle the rising operational costs over time, especially in the times of occasional bleak period for their business.

According to another industry player, a specialty bakery which produces designer desserts with high quality ingredients involving predominantly labour-intensive techniques must go in for 40 percent profit margin as their market and hence output are likely to be limited as compared to that of traditional bakeries. Thus with only a higher margin they can sustain their growth momentum.

Pricing of your baked foods is one of the essential factors behind influencing the profits of your bakery unit/s. And pricing is not only dependent on the quality of bakery products, the cost of ingredients, the delivery expenses, but also on the ambience and décor of the bakery outlet and the competition around. All these factors must be taken into account before arriving at the right pricing, while giving due importance to profit considerations. Besides purchasing in bulk, an entrepreneur can also cut in the cost of ingredients by adequately investing in storage capacity.

Bakery Item Shelf Refrigerator Freezer

Bread, commercial 2-4 days 7-14 days 3 monthsCakes chiffon, sponge 1-2 days 7 days 2 monthsChocolate 1-2 days 7 days 4 monthsFruit cake 1 month 6 months 12 monthsPound cake 3-4 days 7 days 6 monthsCheesecake No 7 days 2-3 monthsCookies 2-3 weeks 2 months 8-12 monthsCroissants, butter 1 day 7 days 2 monthsDoughnuts, glazed or cake 1-2 days 7 days 1 monthDairycream-filled No 3-4 days NoMuffins No 3-4 days NoPastries, Danish 1-2 days 7 days 2 monthsFruit 1-2 days 7 days NoMincemeat 1-2 days 7days 8 monthsRolls, yeast, baked Pkg. date 7 days 2 monthsFilled meat or vegetables 2 hours 3-4 days 2 months

Based on: www.pastrywiz.com

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Puratos Group is a global major headquartered in Groot-Bijgaarden, near Brussels in Belgium. Puratos has been

developing innovative ingredients and solutions for bakers, patissiers and chocolatiers around the world. Puratos has close to 100 years of enriching history, which stretches back to the year of its inception in 1919, in Brussels. Connected with manufacturing an array of impressive products in the realm of bakery, patisserie and chocolate sectors, Puratos has achieved an enviable reputation when it comes to the ingredients market pertaining to food & beverage. Several talented specialists, exciting innovations and diversifi cations have contributed towards the Group’s present stature and reputation.

With products being created in more than 50 plants spread across four continents, which are sold in over 100 countries, Puratos’ local subsidiaries are present in 63 countries. Worldwide, over 5600 people from Puratos Group assist the Puratos Group’s customers every day and the operations of the global group

are managed from the company’s global headquarters in Groot-Bijgaarden, near Brussels.

Puratos India, a fully owned subsidiary of the Belgium-based group, was incorporated in 2008. When the group decided to venture into India, it was a calculated risk as the products of Puratos were already being imported in the country. Armed with strong foundation and thorough market research, the company recognised the huge potential in the Indian bakery ingredients market that could be tapped by the innovative and cost-effective products and services of Puratos.

Puratos India is engaged in supplying a wide range of quality bakery, confectionery and food services products to its customers. Besides that, the company also encourages excellence through training, demonstrations and the exchange of ideas in its innovation centre. The Puratos India’s marketing solutions and concepts are tailored to suit the needs of its customers. Headquartered in Navi Mumbai, Puratos India is led by Dhiren

Baked Goodies By Angshupriya Danda

Adding Value to

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Kanwar, SAARC and Country Head, since the establishment of the Indian subsidiary in 2008.

Elaborating on the success story of Puratos India, Kanwar said, “Being one of the global leaders in the food industry, we want to be the reliable partners of our bakery, confectionery and chocolatier customers. We help them further develop their businesses through innovation. Our vision, mission and positioning is therefore defined with this aim in mind.”

On the Driving Seat Kanwar, who exudes an amicable persona, also maneuvers, administers and co-ordinates the Puratos’ activities in India and SAARC for Puratos Food Ingredients India Pvt. Ltd. He came across as a grounded man with his corporate vision spruced with pragmatism. He met me while launching the new products of Puratos India at the recently held Aahar 2013. His track record with Puratos India is characterised by more than impressive growth and establishing of a strong sales network. His job profile includes striving to maintain the stringent quality benchmarks for the subsidiary.

After Kanwar took charge of the Puratos’ operations in India, he broadened the team. Considering the healthy potential of the Indian bakery market, he created and launched a strategic product bouquet of 56 products during his tenure. Under his leadership, according to the company, the Indian subsidiary has achieved a growth rate of almost 275 percent, creating a benchmark of sorts in the food ingredients industry.

“I am a Chef myself and therefore treating my customers to the best of the products is a passion which can never ebb within me,” asserted Kanwar with conviction in his voice. “I am inculcating this passion within the company and will continue to do so till I call the shots,” he added. As we were conversing, I munched through some amazing macaroons, whose quality is contributed by the ingredients of Puratos India. He saw the expression of satisfaction lingering on my face, and smiled. “You have to taste our dark chocolate to believe it. We produce absolutely bromate-free products”, he pointed out as he handed over the chocolate basket for a taste sampling of the dark delights, which I readily obliged.

Wide Product CategoriesKanwar wanted to specifically talk about the new products that they have launched in the market, which they so firmly believe are going to transform the way the bakery business revolves in India.

“We look forward to bringing in a transformation in the Indian bakery, patisserie & chocolate industry with the launch of nine new products in the market. We have introduced four new ingredients for the bakery industry namely Easy Ciabatta, Easy Focaccia, Tigris Power, and S500 Puff. Our newly launched products for the patisserie section include the Easy Sponge Cocoa Egg Free Cake, Hotfil Strawberry, Creamfil Ultim, and Tegral Satin Red Velvet Cake Mix. Considering the various aspects for the chocolate manufacturing industry, we have introduced the Carat Coverlux White which is sure to reform the way we make our chocolates,” articulated Kanwar.

Kanwar took some time to painstakingly explain what each of these nine new ingredients was all about and where it should be ideally used. Easy Ciabatta is a bread mix that can be used

to make Ciabatta, which is prepared from refined wheat flour and yeast; the soft bread can be used to make both vegetarian and non- vegetarian sandwiches. Focaccia, a creation of the northern shores of the Mediterranean Sea, is flat bread that is cooked on a fire stove. Easy Foccacia is another bread mix that will ensure a shelf life of six months to the bread and in turn retain the taste and aroma of freshness.

Kanwar sensibly explained that Puratos’ new specially designed improver system will infuse the regular puffs with better layering features, giving it volume and improved nutritional value. The fat content in the puff will be reduced by almost 20 percent, without significant alteration to taste. Additionally, it will also display marked reduction in ‘breakage’ as compared to the common puff. “It is highly adaptable, and can be used in fresh, frozen and pre-packed formats. We believe that the S 500 Puff will bring more value to our customers,” said the business leader.

Puratos’ new generation improver system called Tigris Power contains a specific combination of ingredients that

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would ensure that bread remains soft and fresh for a longer time. It enables non-bromated bread with a higher volume, closer and whiter crumb structure, having a pleasant, short bite.

Carat Coverlux White, a new compound chocolate, on the other hand has a remarkable taste of premium white chocolate, is made with mainly fractionated fat and refi ned to a smooth texture. Carat Coverlux White is manufactured to also give an extra chocolate touch to the patisserie, bakery, biscuit, ice-cream, and chocolate creations.

Creamfi l Ultim from the patisserie ingredient category is a fi lling that enhances the softness and freshness of cakes. Its distinctive hydrocolloid substance guarantees limited water passage in-between the fi lling and the crumb, preventing the baked product from drying out. Creamfi l Ultim is made from the best imported cocoa beans. The rich, indulgent chocolate taste belies the fact that it has less than 10 percent fat content. An additional bake stable product is the Hotfi l Strawberry, the latest offering in fruit fi llings, which can be used in buns and muffi ns, and in cold

and/or baked applications. Considering India has a signifi cant

vegetarian population who also love their cakes and bakes, there is a high demand for egg-free bakery products in the Indian market. Puratos India’s Easy Sponge Cocoa Egg Free concentrate offers solutions for both the traditional and the trendy egg free baked produces. Sponge cakes made with this ingredient can have an optimum volume for a greater yield. Cakes baked with this concentrate can have excellent strength and syrup absorption properties.

The Tegral Satin Red Velvet Cake Mix on the other hand combines a delicate chocolate and cheese fl avour with consistency of quality. The mix has been created in collaboration with the American baking experts. The application of this highly versatile ingredient can deliver the popular, all-American rich, dark red cake with a soft and silken texture.

Apart from the above exhaustive list of newly launched products, Puratos India is also continually

involved in manufacturing bread improvers, improvers for frozen bakery products, fl avours, sourdough, specialty bread mixes, cakes, sponge and chou mixes, custard cream mixes, mousse and entremet mixes, fruit and cream fi llings, fl avouring preparations, glazes, enzymes and emulsifi ers, Belcolade Belgian Chocolate, non dairy toppings, single origin chocolate, compound coatings, cocoa and nut-based fi llings among others.

Quality Control Culture at Puratos At Puratos India, consistency of products is ensured using the strictest possible traceability systems to produce the predictable and guaranteed characteristics in each and every product manufactured by the company.

The stringent quality control system is directed to bring out optimum products for its customers. Here it deserves a mention that the Puratos Group has developed its own integrated quality control system that has been certifi ed to ISO 9001 level. Traceability is an important edifi ce of this system. Hazard Analysis by Critical Control Points (HACCP) is another important facet of this quality control system, which continually monitors the potential risks that can occur during the production process. Sensory analysis is another unique way to better understand the complex relationship between food and consumers, at Puratos.

Kanwar additionally informed me about the continuous process of advancing and weighing up the quality of products at Puratos. He said that Puratos has also opened another Innovation Center, as well as a manufacturing plant for natural sour doughs in Sils (Spain). Entailing an investment of 34

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million Euros, and supported by an investment plan for a further 25 million Euros by 2018, the innovation center will allow Puratos to provide better services to its clients in Spain and worldwide.

Present, Future and Puratos Puratos India is geared up to meet the challenges of the highly competitive Indian bakery ingredients market, which is going through a continually evolving scenario. The company is very much attentive towards meeting the needs of the so-called ‘convenience lifestyle’ that is an emerging scenario of our F&B industry, and its array of products are decidedly market-oriented.

More than being just a supplier of bakery ingredients, Puratos India is increasingly entering into partnerships with its customers. The partnerships thrive on winning concepts, some of which have successfully been implemented in different parts of the world. Some are brand new, while others

have attracted success in other parts of the globe.

“We recognise the growing consumer trend for fresh, ready-to-eat produce with a ‘home baked look’ and the potential of the in-store bakery to draw customers to retail outlets on a daily basis. In order to meet this growing trend we have developed a wide range of confectionery and bakery products, which offer comprehensive

solutions for the needs of the in-store baker. In addition to this, we also have a wide range of products suitable for the industrial plant baker,” averred the corporate honcho.

Puratos India boasts of a large clientele comprising industrial and retail bakeries, QSRs, chocolatiers and also artisan bakeries. The patron list includes names like McDonald’s, Subway, Pizza Hut, KFC, Dunkin Donuts, Walmart, CCD, MOD, Monginis, Big Bazaar, Haldirams, etc. and going by the trend of Puratos India’s success story, the list is expected to grow in the near future.

After glancing through the past and present of the Indian subsidiary of this food ingredient major, it seems that not only it is growing ambitiously day by day, keeping its long rich legacy thriving in India, but also with such meticulous approach towards finesse in each of its products, the name of Puratos India could be counted among the esteemed players in the Indian bakery industry for a long time to come.

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In life success comes often with a price, and the fragrance of rose is often accompanied by thorns.

Similarly, in bakeries sweetness arrives at the taste buds after chartering successfully through a series of challenges and worries. Behind the glamour and creativity of bakery industry often lie grinding hard work and thoughtful planning.

Bakery business in India, in today’s times is characterised by high growth potential. According to a report by Research and Markets, the market size for the Indian bakery industry was pegged at US$ 4.7 billion in 2010 and is expected reach US$ 7.6 billion by 2015. There are several socio-economic reasons behind this recent spurt in growth in the bakery industry.

The branded packaged segment of the Indian bakery industry is foreseen to grow at a rate of 13–15 percent

every year, during the next 3-4 years, but this impressive growth potential is not without its share of challenges and bottlenecks. When I recently spoke to some of the established players in the market, I got acquainted with some of the behind the curtain scenes.

Mix and Match and Motivation Not much unlike life, bakery business is all about mixing and matching of the available resources, which in bakeries include ingredients, equipments, manpower, technology and innovative zeal among others, and if these resources are directed in the right manner, they can foster the growth and profi ts for the entrepreneurs engaged in bakery business, and also bring a slew of new products in to the market to match the continually evolving and discerning consumer preferences.

If one goes on asking the very

cliched question ‘What inspired you the most to get into the bakery business?’ to the individuals running bakeries throughout the country, the

Tough Challenges to

Sweetness By Angshupriya Danda

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responses received would vary from person to person, from competition to competition.

“I have been observing the market and the changing trends in the commercial aspect of bakery business over the years. Bakeries which double up as eating joints happen to be emerging trends in town,” informed Capt. Daljeet Chopra, Owner of The Feast India Company, a bakery located in Alaknanda in the southern part of Delhi. “I visualised this trend before plunging into this sub-segment of the bakery business,” he added.

Delving into the bakery business with profi t in mind, the prospect of producing good output with less inputs encouraged Adnan Vahanvaty, CEO of Bagels & Brownies, to sprout his brand in the marketplace. According to Vahanvaty, very low possibility of incurring long-term losses in bakery business in India because of high demand for bakery products in today’s times and the fact that the sales of bakery products are not hugely affected by economic factors are aspects which encourage individuals or companies to foray into this business.

If for some it is the profi tability factor that attracts them towards this line of business for others like Lee Anne of Tantrums, Bunty Mahajan of Deliciae Patisserie, and Ayushi Shah of Icing On Top, owners of these respective brands operating in and around Mumbai, Goa and Pune, it was just the sheer love for baking that enthused them to open and establish their outlets. However, of course they wouldn’t mind the profi ts too.

The Story of Four Eyes Like the way 4 Ps — Product, Place, Price and Promotion — defi ne the marketing of any business enterprise, in a similar manner there is a four ‘I’ factor that I believe is crucial in the bakery business. The four Is are investment, insights, individuality, and innovation.

When the entrepreneur, or for that matter a would be entrepreneur, decides to open a bakery outlet, the story begins with the investment. Generally, the establishing of a well-equipped and functional bakery outlet would require an initial investment within the range of Rs.15-25 lakhs. Of course, besides this fi nancial investment, you also need some other tangible investments in the form of hard work and time, and intangible investments like passion and a burning desire to succeed, if want the fi nancial investment to incur handsome returns.

The fi nancial investment will obviously vary keeping in mind the various standards that the business owner will undertake to build the brand, which can range from the commercial space rent to the type of equipment being purchased for the kitchen, and from furniture to bulk purchase of raw materials and ingredients in advance.

Investment and insights are necessary factors for starting and operating a bakery business, while the later two, that is individuality and innovation are suffi cient factors for operating a bakery

business, but at the same time they are necessary factors for the growth of the business over a period of years, amidst fi erce competition. Individuality and innovation assume great importance especially when there is a differentiating factor into consideration between other competitions in the market.

Operational ChallengesThese above-mentioned four factors do and/or can have their presence in myriad facets of bakery operations, which are often pregnant with several challenges and impediments. Even though one might expect high returns, the operational challenges faced in this line of business are pragmatic and unpredictable at the same time.

Maintaining product quality, its freshness and fi nishing, maintaining logistics, manpower management, managing inventories, providing proper service are few of the many important facets of this business.

Often one cannot anticipate the daily sales and wastes in the day-to-day bakery operations. On some days the footfall can be high while on other days the business can be slow; sometimes without any apparent reason whatsoever. Preventing the iteration rate of skilled labour, procuring the right raw materials from trustworthy vendors, balancing production and wastage are some of the many operational challenges faced in retail bakery business.

On enquiring about the specifi c nature of operational challenges that the retail bakeries face in today’s times, Chopra and Lee Anne had similar things to say. According to them two of the very basic and most important challenges faced in the business are the

Tough Challenges to

Sweetness

Daljeet Chopra

Ayushi Shah

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procurement and retaining of quality skilled manpower, and the hassles faced in availing the appropriate and quality raw materials on time.

However, these operational challenges in the bakeries have a macro dimension too. Pankaj Chaturvedi, Executive Director and CEO, Rich Graviss Products Pvt. Ltd., feels that there is a larger aspect to the challenges faced by the industry altogether. “Volumes and brand loyalty are the main drivers of growth but supply chain and distribution infrastructure are clearly big challenges for the bakery industry of India as compared to the other developed markets worldwide,” asserted Chaturvedi. “Our country has sheer paucity of big distribution companies pertaining to the bakery industry, the cold chain infrastructure

is not developed and the condition of roads is pitiable, hindering transportation in the process. Hygiene and quality control issues coupled with resistance to adopting new technology and the overall lack of zest towards innovation in the industry are a few critical areas where we need further improvement,” articulated Chaturvedi further, the business honcho of the ingredients major.

Maintaining a Clean Bakery Maintaining the cleanliness of bakeries is also an onerous task, considering that its environment is prone to get dirty by continual exposure to flour dust, oil, grime, water, and other ingredients. Bacteria and germs lurking in the kitchen can also infect cooking and eating, and can consequently have a negative effect on health. Food poisoning and diarrhea are some of the conditions which can be caused by preparing food in a dirty, germ-infested kitchen. These F&B rules apply to bakeries too.

Effective pest control, ensuring proper sanitisation and maintaining quality cleanliness standards in the bakery kitchens are some of the methods that can ensure healthy bakery. Good refrigeration systems are necessary for preventing wastage and thereby affecting the bottom lines.

“Besides having all hygiene standards and licenses in place, there should be

regular checks at the bakery to make sure that everyone is well sanitised. Once the bakery is clean and hygienic, half the work is done. We ensure that our Chefs work in the cleanest possible environment. Proper waste disposal also adds on to the sanitary standards,” aired Ayushi Shah, Owner, Icing on Top, a quintessential shop-in-shop bakery at Kemps Corner in Mumbai.

Healthy Pressure The looming threat of lifestyle diseases and global awareness is making the urban Indian society, particularly the upwardly mobile urban Indian society, more health conscious, whose effect can

be felt in the bakery business too. The continual demand for health food in the market is also presenting itself as a challenge for bakeries. People’s notion of health food seems to keep changing fairly swiftly and keeping pace with the trend while making sure to not compromise on the tastes is a difficult balancing act faced by the retail bakery outlets and chains in these times. “To cope up with and maintain the expectations of customers for healthy bakery products without compromising on the taste of the bakery products is definitely a challenge,” explained Vahanvaty.

It happens to be quite a challenging task for bakers to balance out healthy and fatty food; after all the business thrives on confectionery. Nevertheless the efforts of shelling out healthy desserts are gaining momentum.

“At Tantrums, we only use

Pankaj Chaturvedi

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cholesterol free butter which is made from skimmed milk. It doesn’t contain hydrogenated fats and has very negligible trans-fats and saturated fats. So while many bakeries use dalda and some use quite reprehensible margarine that are cheap and give a good taste but are not healthy at all, we pay for quality ingredients to ensure that our quality standards for products are impeccable. For example, the cocoa used in our products is of a much higher quality than the market standards and is double the price of Cadbury cocoa,” averred Lee Anne. Interestingly, Icing on Top happens to ationaliz in entirely egg less products, so both the vegetarian and non-vegetarian crowd are attracted to it.

However, some bakers believe that desserts are rarely healthy, and neither many of these bakers strive to create healthy desserts. “Desserts are seldom healthy. People who indulge in our products are either people who come in once in a while to treat themselves, or people who are not obsessed about diet and fitness,” viewed Bunty Mahajan, Pastry Chef and Owner, Deliciae Patisserie, whose outlets are spread across Mumbai and Pune.

Bottlenecks and the GovernmentMoreover, despite the apparently optimistic scenario in the Indian bakery industry, not all bakery businesses are making huge profits after covering the operational costs. “Costs are extremely high. Salaries, ingredients, and commercial rental costs make the margins in the business extremely slim. Certain suppliers, that have a monopoly, almost increase prices by 20-30 percent annually,” asserted Mahajan on being asked about the hurdles in the business and the help at hand from the government.

According to Chaturvedi, the government should reduce the rate of taxes and duties. He proffers that even though the government has initiated certain reforms such as rationalisation of food laws, establishment of mega food parks and opening up of multi-brand retail to FDI, it is also advisable that they provide impetus to logistics facilities and supply chains and also formulate a national policy for the bakery industry.

Daljeet Chopra and Ayushi Shah stated their concerns by avowing that the spiraling high costs of raw materials and increasing import duties tend to impede the bakery production with imported quality raw materials. “The government can lend a hand by bringing in a reduction in the taxes. Moreover, not only the consumers will have relief but also the retail bakery business will see growth if the duties and vat on imported bakery products is reduced,” stated Ayushi.

When the Resource is Human It is true that bakery industry in India is faced with a perpetual difficulty in obtaining, training and retaining skilled manpower. Therefore once the bakeries get quality employees, it is

always advisable to treat them with good facility and respect. Until and unless the staff is encouraged and given the proper impetus to engage in quality work along with other benefits, results are not expected to be good.

In this context it is desirable that on-duty meals, medical leaves and occasionally bearing of medical expenses, along with the facility of paid emergency leaves and maternity leaves should be introduced in the bakery business, which include even the unorganised bakery business, more rampantly, Lee Anne is a an example of a conscientious entrepreneur in the bakery business. “We also encourage education. University education is encouraged and examination leave is also provided to our staff who might want to continue their studies and finish their education,” said the Proprietor of Tantrums, with latent joy emanating from her voice.

When the bakery industry is looked upon from a distance, it might just seem to be a world full of sweetness to the unreflective eye. But when one does some exploration, one realises the amount of hard work and hurdles that bakery business units face on a regular basis, in order to survive the competition and thrive through growth. However, what is heartening that the bakery business in India, not much unlike life, is growing impressively despite being impeded by multiple challenges.

Lee Anne

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The information publ ished in this section is as per the detai ls furnished by the respective manufacturer/distr ibutor. In any case, i t does not represent the views of Hammer Publishers Pvt. Ltd .

Decorative Glazes from NasariasNasarias entered the food service industry in 1985 and today it supplies to fine retail, wholesale and in-store bakeries, and food service establishments.

The company presents its ready to use glaze for decoration of cakes and pastries. The glaze can also be used as cover on

fruits. It is stable, good in taste and gives rich shine to enhance the quality of cakes and pastries. It is manufactured

and packed in hygienic conditions, keeping in mind the tough international norms and ISO and HACCP benchmarks. The glaze is 100 percent vegetarian. Available in pack size of 2.5 kg bucket; decorative glazes come in flavours like Crystal, Strawberry, Mango, Lemon, Pineapple, Blueberry, Chocolate, Kiwi, Black Current, White Mirror, Blue River and Orange.

The company also manufactures Whip Topping, Color Powder, Cooking Cream, Eggless Cake Powder and Fragrants. These products are manufactured and packed in a fully automated plant so as to keep the highest standard of quality in place. Narsarias is dedicated to HACCP and meets additional standards that are more stringent than the FDA’s basic requirements. Though based primarily in New Delhi, it also has a strong network across all states in India.

Shree Rani Sati Foods Pvt. Ltd.info@frollik.com

Fortune Launches Rice Bran HealthFortune, India’s leading edible oil brand has recently launched new cooking oil, Fortune Rice Bran Health, which is considered to be a healthy substitute to the everyday oil generally used in the households. The Rice Bran oil, as the name

suggests, is enriched with multiple nutrients that translates into health benefit consumption for every member in the family, when used regularly. Unlike many other so called healthy cooking oils, Fortune’s rice bran oil delivers 100 percent health benefits of rice bran. Considered to be heart-friendly, this oil can decrease heart related diseases which occurs due to the consumption of unhealthy cooking oil.

Fortune Rice Bran Health is rich in Oryzanol, which is considered to be beneficial for the heart and body. It helps increase good cholesterol and reduces the level

of bad cholesterol in the body. It also facilitates cleaner blood vessels, helps prevent cancer, improves skin tone, helps maintaining balance of nervous system, and above all the oil maintains the taste of food. With all the above benefits, Fortune Rice Bran Health also fits the regular household budget when it comes to consumption of oil from the premium edible oil segment.

Adani Wilmar Ltd.jubilee@adaniwilmar.in

Frozen Foods from UnitasUnitas Foods Pvt. Ltd. is a privately held company, incorporated in 2004. It is aiming to provide delicious and affordable frozen foods to its clients, in India and abroad. The company specialises in different types of food items and is acknowledged as a manufacturer of frozen foods such as dimsums or momos, wontons, dumplings, spring rolls, chicken lollipops, etc.

The company has specialisation in different types of food items, which are tasty and hygienic as well. The quality and unique tastes of the company’s products make them preferred choices among a wide section of customers, who always looks for something different to eat. Spices and many other types of ingredients used in the company’s food items are of high quality, which makes these products yummy. Customers have a variety of choices: Veg Supreme, Thai Veg, Spinach Corn, Chicken Kothe, Chicken Bao, Chicken Suimai, Wontons, Dumplings, Spring Rolls, Chicken Drumsticks among others.

The company prepares dimsums, while keeping the quality standards and customer health in mind, and uses quality ingredients.

Unitas Foods Pvt. Ltd. unitasfoods@gmail.com

35Feb-Mar ’13

* B C - B A C K C O V E R * F I C - F R O N T I N S I D E C O V E R * B I C - B A C K I N S I D E C O V E R

COMPANY

ADVERTISER ’S INDE XPAGE NO.

AB MAURI INDIA PVT. LTD. BC

APPLE BAKERY MACHINERY PVT. LTD. 21

DABON INTERNATIONAL PVT. LTD. 01

FOOD INGREDIENTS 2013 13

HBF 2013 14

KAMANI OIL INDUSTRIES PVT. LTD. 09

MRS. BECTORS FOOD SPECIALITIES LTD. BIC

NAGPAL BROTHERS (REGD.) 11

NEENA ENTERPRISES 12

RANS TECHNOCRATS (INDIA) PVT. LTD. FIC

RATIONAL INDIA 08

REMINGTON STEEL ARTS 29

SATELLITE PLASTIC INDUSTRIES 10

THAIFEX 2013 23

PRODUCT PREVIEW 34

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How did you become a Pastry Chef?

Cakes and pastries have been an integral part of my growing up years. They were always presented on our table during celebrations. Thus my tryst with bakery began at a very young age. My fascination became stronger as I grew up and decided to take on the profession of a Chef with specialty in bakery.

What is the current trend in the Indian bakery industry?

Bakery is one of the most dynamic verticals in the F&B industry and a trend that is making waves in the present times is the upgradation of various kinds of pre-mixed fl ours. The gluten free, high fi bre organic food and dessert through molecular gastronomy is gaining currency.

Who are your idols, who have inspired you in your profession?

Every Pastry Chef who has patience and dedication for her/his work is my idol, because bakery is one of the most challenging verticals in the F&B industry. However, if I have to name someone it would defi nitely be my ex colleague, the Executive Chef, David Watson and the renowned French Pastry Chef, Pierre Herme.

What is your hot selling bakery item?

Lemon and cream cheese croissant at Daily Treats, The Westin Gurgaon, New Delhi, is my hot selling bakery item.

What is the consumer demand these days in the Indian bakery industry?

The focus is on fresh, healthy bakery products. In fact, the focus in the realm of food is and has always been on fresh products, and the same is refl ected in the bakery where guests prefer to pick up freshly baked bakery products in the morning and these range from croissants, tea cakes, pies, etc.

What about the health quotient? How do you take care of that aspect in your products?

Health of our guests is one of the most important aspects for us to consider so we take utmost care by choosing fresh ingredients from certifi ed suppliers and maintaining correct temperatures while storing. We also provide enough options for low calories range. Besides these, we also take care of allergies aspect and make items accordingly to suit every type of consumers, including those who are susceptible to allergies.

What is your favourite tool and why?

The edible colour printer, which has revolutionised the whole process of preparing different styles of cakes and pastries, is my favourite equipment.

What are the challenges a Bakery Chef has to face in her/his job?

They include the challenge of acquiring proper bakery equipments

because new technologies reach very late in India. Besides that inadequate supply of imported dairy products, even in metros, is a challenge that we have to tackle. Storage is another challenging issue as there is severe paucity of technologically advanced storage equipments in India.

What do you like about your job?Creative freedom that the bakery

operations provides is something that I love about my job. Even a small change in the recipe can bring huge difference to the look and that makes me strive to always do something different. It is very fulfi lling to see immediate results and glow on the face of diners who relish the change/s.

What you don’t like about your

job? I like to have peaceful environment

and hate disturbances in the pastry kitchen, because they can really hamper one’s concentration on work.

What is your strength as a Pastry Chef?

My core strength as a Pastry Chef is my ability to innovate and motivate my team.

What are you passionate about besides baking?

Besides baking, travelling and exploring different cuisines are my other passions.

By Sharmila Chand

Born and brought up in Dehradun, Chef Yoginder Singh is a Pastry Chef at The Westin Gurgaon, New Delhi. He is a graduate from the Institute of Hotel Management, Lucknow. In his career spanning over six years, Singh has worked with some of the most celebrated hotel properties at hotel chains like The Leela Group, Taj Hotels, Resorts and Palaces, and also with Ananda in the Himalyas before joining The Westin Gurgaon, New Delhi. According to him, the secret mantra for his success is his quality of patience that his mother inculcated in him. “Patience and creativity are two virtues that help in achieving great results in bakery operations,” he asserted. The excerpts of the interview follow:

Exuding Passion with Patience and Creativit y

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Exuding Passion with Patience and Creativit y