The value of the tea industry is top-notch, and the cream top is not counted?
On top of the cream, the tea shop has always had creative inspiration:
Recently, Hey Tea, Neixue's Tea, and Starbucks are still continuously producing new cream top products; in autumn and winter, cream tops are a must-have drainage model.
But it has always had a production pain point: taking into account the production standards and flavor innovation of the cream top, is there no good solution?
I found a new breakthrough.
Hi tea, Starbucks, frequently with cream topped with new
Recently, Starbucks and Xicha have launched new "ice and snow" products.
Starbucks is a new star ice music, launching a snow and ice crisp star ice music, white cream top sprinkled with blueberry powder, creating a blue and white ice and snow effect.
Heytea is a summer-limited glacier tour at the Disney town DP shop, where the lower layer of Dole pineapple, middle coconut water and Corpus lactic acid bacteria are mixed into a smoothie, and the top is naturally colored with phycocyanin.
These two products, both blue and creamy, have made netizens shout "dream", triggering a wave of photo punch cards on social platforms.
Cream tops are made into drinks that always create surprises. Whether the lower layer is milk tea, fruit tea or smoothie, the whole cup of product can be decorated through the changes in the upper layer.
For example, Nai Xue's newly launched "Domineering Longan" product, with a thick meat longan on top of the cream, not only creates the interactive concept of "palm pearl", but also highlights the quality of the product.
There are also color changes:
Flavor change:
Do styling and embellishments:
It can be said that the products with cream top present research and development ideas, brand concepts, and contribute to the flow of people and turnover.
But at present, in most cases, the completion of the cream top idea is achieved through manual operation, and the change of color and multiple flavors must be realized after the store is mixed, which leads to a problem -
The more creativity and the more complex the production, the easier it is for the store to "collapse", and standards and stability have become production problems.
Cream top takes into account the demands of flavor and standards, is there a solution at the supply chain end?
Soon, the beverage store will start the intensive autumn and winter on the new preparations, the second half of the year to sell a good cream top products, I found a new breakthrough to solve the pain points.
On the top of the new cream, do 3 multiple choice questions first
Selling cream top products well and making better production have 3 key links that can be controlled.
1. Choose a tool: cream gun or spray cream?
In the tea industry, there are currently 2 mainstream ways to beat cream: cream gun and spray cream.
Cream gun
The advantage of the cream gun is that the cream can be mixed according to the needs, meet the personalized requirements of the brand, and the cost performance is also high, but there are pain points that are difficult to standardize;
Spray cream is a popular product in the tea industry recently, which has advantages in ease of operation, standardization of production, food safety and hygiene, but also faces the problem of high cost and cream flavor is difficult to meet diversified needs.
This is mainly because the spray cream was a popular product in foreign countries in the early days, and it was originally born to meet the daily needs of European and American countries.
With the development of the tea industry, sprayed cream products that take into account standardized attributes and flavor changes have become the main demands of brands and research and development.
Dr.Pro are one of the few brands that have built factories in China and produced sprayed cream domestically. The advantage of this is that while reducing the cost of spray cream production, they can produce spray cream products that are more suitable for the tea industry according to market demand.
It is understood that the cream Dr.Pro adopts European imported milk sources, and has solved the cream flavor appeal through the supply chain: not only provides original flavor standards, but also produces 3 flavor products, realizing the appeal of customizing the cream formula according to the brand demand, solving the pain points of cream standardization, and also meeting the pursuit of flavor of tea brands.
It is understood that in addition to a pure cream standard, Dr.Pro has also launched 3 flavored creams, namely sea salt cheese, strawberries, and Okayama white peach.
Dr.Pro3 flavored products, namely sea salt cheese, Okayama white peach, strawberry
"Choosing these 3 flavors, we did market research:
Sea salt cheese is a familiar taste for consumers in milk cap products, which is produced in a different form through the way of cream top, and on the basis of the familiar taste of consumers, it can bring them new ideas through new forms.
Strawberry is the mainstream taste that has been verified by the market, coffee and tea are suitable for production, and the tender appearance of strawberry powder is also convenient for creating shapes.
White peach is the popular flavor this year, we chose Okayama white peach, in the cream to add the real Okayama white peach juice, not only in line with the localization characteristics of tea brands, but also to help the brand to do secondary dissemination on the product. "Dr.Pro the relevant person in charge of the introduction.
2. SoP: from the outer ring or from the middle?
There is also a problem with whipping cream, which has high labor requirements, different people beat cream shape, different proficiency, and the amount of punching will be different.
To make the action of beating cream as much as possible, there are 2 ways to refer to:
Method 1: The first shot is not from the middle but from the cup wall to hit, the first round to hit a layer, the second round on the first lap to hit another layer, play 4 laps to the end, can better adhere to the SOP;
Method 2: Many stores will add a round cover to the top of the cream, directly stuff the tip of the gun in the round cover, until it is full, and the difference will not be particularly large.
Compared with the higher requirements of the cream gun in operation, the use of spray cream is relatively more convenient, reducing the cost of training and product loss.
3. Do innovation: change flavor or shape?
To drain cream top products, differentiated innovation is key.
Dr.Pro offers individual flavor solutions for spraying cream, and in summary, the innovation of cream top can start from 2 ideas:
Change flavor:
There are some cream-specific flavor powders on the market that can provide floral or special flavors, enriching the flavor and visual effects of the cream top (some also have colors).
The cherry blossom flavor of The Cream Top of Luckin
Flavor can also be blended through syrup, adding vanilla, hazelnuts, tiramisu, toffee, rose, etc.
In addition, the cream top on the market is mainly animal cream, with the increase in richness and consumer demand, coconut milk, badan wood, rice milk, hazelnut milk plant-based field popular flavor, or can also be used.
Shape Change:
At present, in terms of styling, most of the cream tops are made by means of sprinkling. In addition to chopped nuts, fruits, dried fruits, Oreo crushed, jumping candy, etc. can be tried, in short, everything can be sprinkled.
All things can be sprinkled
Especially recently, the cream top of a product can have fruits, chocolate bars, biscuits, wafer cakes, etc. at the same time, forming an allegorical shape and providing a more sufficient reason to punch the card.
In addition, it can also be considered to combine with the baking field, and introduce the rich mounting of the flower head of the bakery into the production of tea cream, and carry out micro-innovation of the shape, which is also a thinking that can be learned.
Every link in the tea industry is accelerating into the stage of "quality and efficiency".
The solutions that help the cream top achieve the perfect product have always been a bit monotonous compared to the rich shape of the cream top.
It is understood that in the pain points of cream top production, multiple supply chains have entered the research solution from different dimensions. Now, too, it's time to bear fruit:
With the breakthrough of the flavor problem, the problem of easy collapse of the cream top, the shaping of the cream and the dosage of the cream are all looking forward to more solutions.