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The Bread Prince said:
This type of product should be more in line with the new business direction of Tmall and JD.com, solving the problem of making bread have a longer shelf life without adding additives. The specific operation may also require a more mature cold chain transportation system, a new business form expansion direction in China, or a form of chain stores that increase the possibility of retail entering the home refrigerator.
【Welfare at the end of the article】
Frozen dough technology developed in the 1950s and is now quite popular in Japan.
In the mainland, the frozen dough technology only started in the 90s, and the current technology and market are not mature enough, mostly closely integrated with the business model of chain bakeries.
At present, the domestic application of frozen dough is basically factory production, distribution to the store baking mode, pre-baked, finished frozen bread as a whole accounted for a small proportion.
Since the COVID-19 pandemic, the catering industry has paid much more attention to prepared dishes, and brands have begun to actively explore the consumer market.
2022 is known as the "first year of the pre-production outbreak" and has good development potential, how can the baking industry get a piece of the pie in this track?
We can refer to Japan: on the one hand, the Japanese baking industry has developed earlier, and the frozen dough technology is relatively perfect, on the other hand, the Japanese people's consumption habits and taste preferences for bread are closer to us.
A bakery that stops
Translation: The bakery where time stopped
"時をとめるベーカリー" is a new bakery, the name of which translates as: bakery where time stops, which is really a very appropriate description.
The restaurant uses a Japanese baking and frozen bread solution, allowing you to enjoy a variety of breads without sacrificing freshness and flavor.
At 50 independent bakeries in Kanagawa Prefecture and Tokyo, more than 500 kinds of artisan bread are frozen in a row.
This shop not only sells Japanese bread, but also Spanish, German and other places, customers can enjoy bread from all over the world, and bread lovers have plenty of options.
The store is open until 21:00 in the evening, so you can buy with peace of mind without worrying about inventory.
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The reason for the birth of "The Bakery Where Time Stopped"
Problems faced by the bakery industry:
In the course of operations, "food freshness", "food waste" and "working environment" are the main issues facing bakeries.
Bread is a short-shelf life, perishable product, and most unsaled products are discarded the same day or the next day.
Customers buy bread at different times, and in order for customers to buy bread, it is necessary to extend business hours, and this business method causes a loss of food freshness.
In addition, opening their doors every day requires a large number of products to be baked, and many bakeries start preparing late at night, working long hours into the evening, or starting in the early hours of the morning.
The essential problem is the "short shelf life" of bread as a product and "the short shelf life of the product".
Popular frozen bread
Short shelf life is a major problem with bread.
"Freezing" is the best way to solve the problem of short shelf life, providing bread with high quality and flavor.
However, traditional freezing will make the bread dry and aging, and various freezing problems will occur, making it difficult to ensure quality. Another problem is that bakeries do not have a dedicated freezing environment.
The shop uses the latest liquid freezer, which can quickly freeze bread in a short period of time without losing its flavor.
In addition, the store can collect bread from the bakery in the shortest possible time, quickly degass it in the store, freeze it immediately, and display it in the store freezer.
In the freezer displayed in the store, there are many kinds of frozen breads such as pizza, bagels, croissants, and prepared bread.
They are up to 500 species! It is packaged from more than 50 independent bakeries!
By using the technique of freezing bread by immersing it in a frozen solution with high thermal conductivity, all breads can be frozen, including bread that was once difficult to freeze.
In in-store factories, degassing (removing air) is quick-frozen to prevent oxidation during the freezing process while retaining moisture.
Place the bread in a special bag, remove the air and place in the liquid at -30 degrees for about 20 minutes.
It seems that not only the dough, but even the cream and ingredients inside are frozen in the blink of an eye.
Liquid freezers freeze bread up to 20 times faster than conventional freezers, leaving bread to sleep quickly while maintaining bread quality and flavor.
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Scenes that are quickly frozen by immersion in the freezing solution
We all know that food is frozen for a long time, the clotting inside the cells will increase, and the cell membrane of the food will be destroyed, making it easier to lose the umami component.
Freezing in a household refrigerator takes 2-3 hours, but if you pump air out and put it in a freezing solution, it freezes in a "short period of time" of 20-30 minutes.
The flavor is preserved to a great extent.
Frozen bread sold in this shop has a shelf life of 90 days from the date of manufacture.
Bread stored at room temperature has a short shelf life, but frozen bread does not have to worry, and because it is a sealed bag, there is no need to worry about odors being transferred to the refrigerator.
In this shop, side dishes and sweet breads are also sold frozen without losing their flavor.
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"Time Stop Bakery" Eating Method
Frozen bread with the latest technology is easy to thaw!
Simply heat it in your home toaster or microwave and enjoy the delicious taste of freshly baked bread, including bread that can be naturally thawed.
There is also a dining corner where the restaurant can be heated directly.
Since it can be thawed in the microwave at home, people who come home from work and elderly customers will buy it in large quantities.
To thaw, heat in a 500W microwave for 40-50 seconds.
Depending on the settings of the microwave oven and the size of the bread, the number of seconds of heating will vary.
The chestnuts in Danish chestnuts are super delicious and do not spoil the texture when heated.
Florence, full of nuts, also has the crispness of nuts, and the warm caramel melts.
The texture and flavor of the frozen bread is incredible!
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The future goal of "The Bakery Where Time Stops"
Launch of "Stopped Time Baking" aimed at improving food loss and working conditions in the baking industry.
This way not only can reduce food loss by extending the life of bread, but also by removing restrictions on bread making time to improve the working environment.
In addition, production efficiency is expected to increase as there is no longer a need to make a wide variety of breads every day.
As frozen distribution becomes mainstream, bread without additives can be delivered.
From the customer's point of view, the goal is to establish additive-free bread that customers can buy at any time with a variety of fresh baked products.
Mr. Nakajima, the representative who runs the store, said: "It is said that the amount of garbage in bakeries across the country is less than 10% of the output every day. However, there are two indicators of the loss problem: the physical loss of discarded bread and the loss of management. For example, if you sell 100 yen of pre-sale 50 yen of bread, there is no physical loss, but there is a big damage to the management loss. ”
Mr. Nakajima said: "I want more people to know the delicious taste of frozen bread. ”
"Bread that takes a few days from preparation to baking has a shelf life of only one or two days. If you try to cut prices and sell out before the store closes, you won't be able to make a profit, which will lead to lower wages and a deteriorating work environment. ”
In addition, the bakery that starts in the middle of the night has long working hours, and preparation work is essential even on menstrual holidays.
"If consumers can choose frozen bread and bakeries are also introducing frozen bread, they should be freed from the pressure that everything has to be lined up before opening a store,' Mr. Nakajima said. ”
He hopes to improve the working environment in the bakery, even if only a little, and has high hopes for the expansion of the frozen bread market.
A corner dedicated to popular frozen pizzas
The store has an average daily traffic of about 40,000 people.
Originally, it was set up next to the station to facilitate office workers.
I have a lot of pressure at work, I don't have time to cook, and I want to buy bread, but ordinary bread is not easy to preserve. The shop solved the problem perfectly.
Customers can buy it and put it up and eat it at any time.
summary
At present, many domestic enterprises have begun to turn their attention to finished frozen bread for online consumption, and gradually open up the market.
From the product to the working environment, subvert the "ordinary" bakery, let time stop the bakery. This could become the "norm" for bakeries in the future.
1. Solve the problem of "food waste".
By freezing the bread to a delicious state, the quality can be maintained without the need for discounted sales.
2. Solve the problem of "working environment".
Once frozen bread became popular, the concept of "delivery time" disappeared. After delivery, the bread is frozen and displayed in the store, so that the bread can be kept there whenever the customer comes. No longer need to start working at 2 a.m. to get rid of labor problems.
3. Solve the problem of "bread depreciation".
In a normal bakery, the space for it is limited, but once it is frozen, it can be stored in a freezer without worrying about deformation.
Do you think "frozen bread" will become popular on the mainland?
You can leave your opinion in the comments section.
For everyone, the "Japanese Frozen Food Industry Enlightenment and China's Industry Development Feasibility Report" and "2022 Bakery Business Incremental Scene Research Report" can be added V X number: lou0101 to collect.