Bakery Business 2013, the eighth edition of the
three-day trade fair, commenced at Mumbai’s World Trade Centre on
Wednesday. Highlights of the first day were live demonstrations of cakes
and pastries and technical seminars by well-known chefs.
Pradeep Gopalan, director, Hospitality First, and the organiser of the event, said, “In all, there are 140 exhibitors under one roof. We expect a footfall of over 7,000 visitors on the three days. The majority of the visitors are expected on the second and third day of the event.”
Commenting on the current trends in bakery industry, Swajan Sengupta, general manager, marketing, 3F Industries, Kolkata, said the industry was in a positive phase, and had been growing at 12-15 per cent every year.
“It is noticed that compared to five years ago, people now are more aware of different bakery products at the global level, and are ready to experiment with taste, which may be due to the fact that they travel or use the Internet,” he added.
“The consumption pattern of people has shifted towards healthy products. Most bakers are small-scale entrepreneurs too, so if there is a subsidy by the government, it would be advantageous to the growth of the industry,” he added.
The event - which did not just focus on cakes and pastries, but was also dedicated to baking equipment and industrial baking machinery - saw a number of new launches.
Jaydeo Chokhawala, managing director, Apple Bakery Machinery Pvt Ltd, a 20-year-old Mumbai-based supplier of bakery equipment, said, “We are showcasing 'Rational', which allows people to cook, bake and roast seven different products at the same time.”
“The unique selling proposition (USP) of the product is that it saves 30 per cent electricity. It is ASAP-certified and allows to cook both vegetarian and non-vegetarian dishes, as the flavour or aroma of one dish is not transferred to another,” he added.
Sudhakar Gupta, director, Pristine, said, “We are launching several bakery ingredients, which are healthy as well as tasty. The company will introduce several trans-fat-free products in the event, along with a range of egg-free mixes like brownies, mousse, muffins, chocolates and cookies. It would first be launching its products in Mumbai and then at the pan-India level.”
Priyanka Shinde, senior executive, technical services, Kamani Oil Industries Pvt Ltd, said that the company was launching Cakelite, a trans-fat-free margarine for cakes.
The product has been brought in the market keeping the health perspective in mind, as it has less than one per cent trans-fat in it. The Food Safety and Standards Authority of India (FSSAI) has stated that a product’s trans-fat content should be less than 10 per cent.
Other products include the bakery shortenings Pufflite and Klite. Talking about these, Shinde said this was the second time they were participating in this event, which was a platform for bakers to connect.
The event featured a full-day technical workshop titled 'Artisan Sourdough Bread'. It was conducted by Martin Fernandes, corporate chef, technical/operations, Eurofoods Pvt Ltd.
It included an introductory class on the traditions and techniques of artisan sourdough bread-making, at which the participants learned such skills as hand-mixing, hand-moulding, shaping and baking sourdough bread, and working with sourdough bread mixes and fresh yeast.
Pradeep Gopalan, director, Hospitality First, and the organiser of the event, said, “In all, there are 140 exhibitors under one roof. We expect a footfall of over 7,000 visitors on the three days. The majority of the visitors are expected on the second and third day of the event.”
Commenting on the current trends in bakery industry, Swajan Sengupta, general manager, marketing, 3F Industries, Kolkata, said the industry was in a positive phase, and had been growing at 12-15 per cent every year.
“It is noticed that compared to five years ago, people now are more aware of different bakery products at the global level, and are ready to experiment with taste, which may be due to the fact that they travel or use the Internet,” he added.
“The consumption pattern of people has shifted towards healthy products. Most bakers are small-scale entrepreneurs too, so if there is a subsidy by the government, it would be advantageous to the growth of the industry,” he added.
The event - which did not just focus on cakes and pastries, but was also dedicated to baking equipment and industrial baking machinery - saw a number of new launches.
Jaydeo Chokhawala, managing director, Apple Bakery Machinery Pvt Ltd, a 20-year-old Mumbai-based supplier of bakery equipment, said, “We are showcasing 'Rational', which allows people to cook, bake and roast seven different products at the same time.”
“The unique selling proposition (USP) of the product is that it saves 30 per cent electricity. It is ASAP-certified and allows to cook both vegetarian and non-vegetarian dishes, as the flavour or aroma of one dish is not transferred to another,” he added.
Sudhakar Gupta, director, Pristine, said, “We are launching several bakery ingredients, which are healthy as well as tasty. The company will introduce several trans-fat-free products in the event, along with a range of egg-free mixes like brownies, mousse, muffins, chocolates and cookies. It would first be launching its products in Mumbai and then at the pan-India level.”
Priyanka Shinde, senior executive, technical services, Kamani Oil Industries Pvt Ltd, said that the company was launching Cakelite, a trans-fat-free margarine for cakes.
The product has been brought in the market keeping the health perspective in mind, as it has less than one per cent trans-fat in it. The Food Safety and Standards Authority of India (FSSAI) has stated that a product’s trans-fat content should be less than 10 per cent.
Other products include the bakery shortenings Pufflite and Klite. Talking about these, Shinde said this was the second time they were participating in this event, which was a platform for bakers to connect.
The event featured a full-day technical workshop titled 'Artisan Sourdough Bread'. It was conducted by Martin Fernandes, corporate chef, technical/operations, Eurofoods Pvt Ltd.
It included an introductory class on the traditions and techniques of artisan sourdough bread-making, at which the participants learned such skills as hand-mixing, hand-moulding, shaping and baking sourdough bread, and working with sourdough bread mixes and fresh yeast.
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