Bakery Review - January/February 2019
Bakery Review - January/February 2019
English | 60 pages | True PDF | 21.3 MB
English | 60 pages | True PDF | 21.3 MB
The innovation in bakery is viewing newer formats in India. Bakeries are extending its existing product range to offer new bakery items. Bakery and QSR’s are offering innovative recipes by using more innovative ingredients. Cheese is one of the most favoured ingredients for bakers as it plays a key role in making almost all the cuisines delicious. In the cover story we have discussed upon the liking and growth of cheese in India and how it is influencing the recipes. The business story expands on the idea of how Waffles can be a new business mantra in bakery segment. Demand for premium and dark chocolate is growing in India with the growing affluent middle-class purchasing power. Feature article on chocolate in this issue discusses the changing trend in Indian chocolate market. Other articles focus on flour selection criteria, mayonnaise and jam.
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