pastry shop's pie crust
pastry shop's pie crust
pastry shop's pie crust
PESTEL-ADMINITRATION WORKSHOP
JUANITA ENCINALES STREET
GROUP 1M
Sociocultural (Trend)
It is what people “tend to ask for”, what people consider to have added value and what
they prefer over another product. Consumers are now more concerned about their health
and physical well-being than the aesthetics of what a dessert represents. “sugar free”
“gluten free” “vegan” The real challenge for food preparers, chefs, cooks and owners is to
be able to meet the current demand. We need to offer our customers the value-added
products they order at the counter without sacrificing the flavor, aesthetics, presentation
and cost of our desserts.
Pastry creativity is based on food innovation and current food trends, and from the mix of
all this new concepts and formats, new ingredients and techniques, and new business
models in professional pastry making emerge, all of these innovations constituting the new
trends in pastry making.
In a world influenced by social media, the visual aspect of pastries is very important.
Today's pastry creations must be Instagrammable, they must make the consumer feel
proud to eat them and show them off. Especially on Instagram, where you can see
pictures of the creations of the most famous pastry chefs in the world.
Cake customization has arrived in the pastry sector and is here to stay. Customers are
looking for exclusivity and originality when it comes to purchasing. Not only in the format
and design of cakes but also in the possibility of choosing the flavors, colors and
combinations you want to impress your guests. You could say that it is about à la carte
pastries.
Hybrid pastry is the union of two sweet recipes to make just one. This hybrid creation
phenomenon has been followed by many others, such as the Crookie by French pastry
chef Olivier Jansen-Reynaud, which fuses the croissant and the famous Oreo cookie; the
Donnoli, which combines the doughnut with the famous Sicilian cannoli filled with ricotta;
https://quescrem.es/nuevas-tendencias-en-pasteleria/
https://www.elcolombiano.com/negocios/conflicto-ucrania-rusia-encareceria-precio-de-los-
alimentos-en-colombia-NH16668173
https://www.revistalabarra.com/panaderias-y-reposterias-en-crecimiento/#:~:text=En
%20Colombia%20existen%20m%C3%A1s%20de,que%20facilita%20adem%C3%A1s%
20%20entrepreneurship.
https://blog.europan.mx/cambios-en-las-panaderias-causados-por-la-tecnologia
https://www.revistalabarra.com/panaderias-y-reposterias-en-crecimiento/#:~:text=En
%20Colombia%20existen%20m%C3%A1s%20de,que%20facilita%20adem%C3%A1s%
20%20entrepreneurship.
https://foodservicemagazine.es/2016/07/tecnologia-aplicada-a-la-gastronomia.html
or the Townie, which turns the brownie into a tart with a sticky centre and a crunchy outer
layer.
Google Glass: The Canal Cocina for Glass application allows you to access recipes
from magnificent chefs who will guide you step by step. After the ingredients screen,
you will see the final photo of the dish, and then, photos of the different steps to follow.
A virtual assistant that instantly monitors all the creative activities of culinary creation,
leaving your hands free to cook.
Virtual Reality: Spanish chef Paco Roncero has incorporated virtual reality into his
kitchen, and the result is impressive… https://vimeo.com/130639117
Cuts and prints that are no longer science fiction: As the most significant novelty,
Lippo points us to the interest in 3D and personalized and seemingly impossible
designs. Along these lines, he points us to a machine, the Laser Glow, a food laser
transformer created and patented by a Spanish start-up, Cocuus. If until a few
years ago talking about lasers was equivalent to medicine or science fiction, today
its food application is a reality about to become a trend. Laser Glow was created
with the aim of cutting or engraving any type of dough, candy and food product that
can be spread in two dimensions (2D) on a tray or even in 3D on some fruits and
vegetables, such as apples.
New shapes and materials: New technologies have facilitated the creation of
authentic works of art in pastry making, and the same is true in bakery making.
Machines have fostered the birth of a new generation of pastry chefs and bakers
who are much more creative and innovative.
https://quescrem.es/nuevas-tendencias-en-pasteleria/
https://www.elcolombiano.com/negocios/conflicto-ucrania-rusia-encareceria-precio-de-los-
alimentos-en-colombia-NH16668173
https://www.revistalabarra.com/panaderias-y-reposterias-en-crecimiento/#:~:text=En
%20Colombia%20existen%20m%C3%A1s%20de,que%20facilita%20adem%C3%A1s%
20%20entrepreneurship.
https://blog.europan.mx/cambios-en-las-panaderias-causados-por-la-tecnologia
https://www.revistalabarra.com/panaderias-y-reposterias-en-crecimiento/#:~:text=En
%20Colombia%20existen%20m%C3%A1s%20de,que%20facilita%20adem%C3%A1s%
20%20entrepreneurship.
https://foodservicemagazine.es/2016/07/tecnologia-aplicada-a-la-gastronomia.html
Natural ingredients: Trans fats are a thing of the past. Today, consumers are eager
for natural, organic and more traditional products, thus mixing the new and the
technological with the most traditional ingredients, those of a lifetime.
New designs and flavours: Original and fun designs for any occasion and with lots
of different flavours from different parts of the world. Seeds, nuts, cereals,
chocolate or orange. Today's bakery mixes sweet with salty in a festival of flavor
and color.
Trends and technology are positive aspects for Juanita Bonita since, in both cases, our
company must take on these new challenges and implement them in a responsible and
conscious way for our consumers and provide them with a great experience as the main
factor.
The shortage of supplies is a negative aspect for our company since we would not have
the necessary resources to satisfy the needs of our clients, which are the key to our
company.
https://quescrem.es/nuevas-tendencias-en-pasteleria/
https://www.elcolombiano.com/negocios/conflicto-ucrania-rusia-encareceria-precio-de-los-
alimentos-en-colombia-NH16668173
https://www.revistalabarra.com/panaderias-y-reposterias-en-crecimiento/#:~:text=En
%20Colombia%20existen%20m%C3%A1s%20de,que%20facilita%20adem%C3%A1s%
20%20entrepreneurship.
https://blog.europan.mx/cambios-en-las-panaderias-causados-por-la-tecnologia
https://www.revistalabarra.com/panaderias-y-reposterias-en-crecimiento/#:~:text=En
%20Colombia%20existen%20m%C3%A1s%20de,que%20facilita%20adem%C3%A1s%
20%20entrepreneurship.
https://foodservicemagazine.es/2016/07/tecnologia-aplicada-a-la-gastronomia.html
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