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Chinese Baking Industry Offers Opportunities – And Novel Ideas – For Western Bakers

June 1, 2012: 10:44 AM EST
British Baker Magazine writer Georgi Gyton discusses insights gained during a recent tour of China’s bakeries, manufacturers and supermarkets, as well as a visit to the Bakery China trade show. It is clear, first of all, that the Chinese bakery market is "vibrant and growing" and offers many opportunities – and ideas – for Western companies. Some observations: Chinese baked goods use wheat flour, rice flour, and other cereals; products may be steamed, boiled, pan-fried, deep-fried, or baked; frozen cakes and desserts are gaining momentum; looks are extremely important: Chinese cakes are beautifully decorated, and breads have seeded toppings and often contain cranberry, cheese or spinach rolls.
Georgi Gyton , "The 'face' of Chinese bakery", Bakery Info, June 01, 2012, © William Reed Business Media Ltd
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