Bakery Review — February-March 2018

BAKERY REVIEw tRenD

Food&HotelAsia (FHA) presents a dedicated,

all-in-one premier marketplace to serve

Asia’s bakery & pastry needs

Pre-register online now to get a copy of

the industry report* on Smart Innovations

Transforming the Food & Hospitality Landscape

by 2020 onsite at FHA2018!

*Strategic Partner for the industry report:

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Over 300 exhibitors from 30 countries/regions

Complete selection of bakery, pastry & gelato ingredients & equipment

by international brands including Barry Callebaut, Lesaffre, MEC3, Phoon Huat, Pregel,

Revent International, Rondo, Sinmag Equipment and many more!

5 National Pavilions

from China, France, Germany, Japan and Taiwan

Top-notch competitions, specialty zone and learning platform

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Since 1978

24 - 27 April 2018 SINGAPORE EXPO & SUNTEC SINGAPORE

as a sandwich spread or as a burger
spread. Additionally, it is used extensively
in salads where it performs the role of
holding the vegetables / meat together.
Further, mayonnaise is used as a base
to prepare a wide range of sauces, dips
and salad dressings, such as the popular
Thousand Island and Tartar sauce.
The preparation of mayonnaise is a
skilled job, and is also labour- intensive.
There exists the possibility of wastages
and curdling. It is also extremely difficult
to maintain the consistency of mayonnaise.
Now what is a good mayonnaise?
Based on the experts’ worldview on what
is a good mayonnaise, we can say that
following factors are necessary for a good
mayonnaise.
It should be mildly yellow coloured like
that of an egg shell, and not plain white in
colour; it should be thick enough in such
a way that when one runs a spoon over
it, it should have the ability to hold the
shape; it should have good spread-ability
in sandwiches; on application in salads
the mayonnaise should be able to hold
the vegetables together without releasing
water. Moreover, a good mayonnaise

should be mildly flavoured, without any

strong acidic aftertaste.

Impressive Market

With the entrance of the burger chains

in the country in the mid nineties,

commercially made mayo for the QSR

chains were introduced in India. Initially

it was popularised as a white sauce!

Taking into account of huge population of

vegetarians in India, it became incumbent

on the manufacturers to come up with

eggless versions of mayonnaise. Necessity

is the mother of invention and thus,

an eggless version of mayonnaise was

eventually developed in India.