Dawn Balance® Vegan Sponge Cake Mix CEE

DAWN BALANCE® VEGAN SPONGE CAKE MIX ©2023 Dawn Foods

TRENDS

VEGAN AS PART OF

OUR BALANCE RANGE Today’s consumers are putting a great deal of thought into the foods they eat.

Well aware of how their choices affect their personal health, their community and their planet, they are looking for authenticity and want to make a positive impact on the world. They are loyal to brands and establishments that support causes they care about. As the majority of consumers now choose sustainability over affordability, bakers and bakery manufacturers need to adapt and be mindful of what they stand for.

“I’m willing to try more sweet baked goods with claims like sugar reduced, natural, gluten free, vegan, etc.”

57% of European consumers (Source: Dawn Global Trends Survey 2022)

DAWN BALANCE® PORTFOLIO

BETTER FOR YOU

When you partner with Dawn, you get more than just great products.

You get the partnership, expertise and dedication to help make your bakery a business success. Dawn is Your Partner for Better-for-You solutions, that don’t sacrifice taste or performance.

Following this growing demand from conscious consumers we have developed a complete vegan assortment as part of our Dawn Balance® range. There is an opportunity for the bakery industry to tap into this trend by providing an alternative version of your consumers' favourite bakes with the same quality and taste.

OPPORTUNITIES

BAKERY EMBRACES VEGAN % of consumers who have tried VEGAN sweet baked goods and liked it…

72%

PARTNER WITH DAWN TO CREATE YOUR VEGAN OFFER Interest in veganism has witnessed rapid growth over recent years and is now becoming a ‘must have’ within the bakery industry. The number of people committing to a strictly plant-based, or vegan, diet is on the rise, as well as those “flexitarians” who are looking to limit their consumption of animal derived products. As consumer demand increases so, of course, do the market and commercial opportunities.

53%

60% 61%

48%

64%

France Source: Dawn Global Bakery Trends Study, June 2022, Europe (UK, France, Spain, Germany, Netherlands, Poland) n=1378

+17%

Germany Netherlands

Poland Spain UK

Average annual growth of sweet bakery launches tracked with a vegan claim (Europe) (Source: Mintel - CAGR 2018-2022)

“There is no better time for the bakery sector to get involved with the vegan trend than now.

Vegan sweet bakery products are becoming the ‘new normal’ and, instead of differentiating between vegan and non-vegan, we are now seeing manufacturers offering the same delicious products to all consumer diets, whether plant-based or not.”

Sarah Browner Market Research & Insights Manager

VEGAN SPONGE CAKE MIX

A NEW ADDITION TO OUR VEGAN RANGE: VEGAN SPONGE CAKE MIX Sponge cakes are very light and airy types of cakes. They are known under different names depending on the country, examples are: Génoise in France, Sponge in the UK, Biscuit or Kapsel in the Netherlands and Bizcocho in Spain. Though all light and airy cakes, they are used in different applications, with texture and colour variations. They are rarely left plain and are mostly used to create pastries carrying fillings, creams, toppings and decorations.

Their composition remains however similar. Some of the main ingredients of a regular sponge cake recipe (non-vegan) include wheat flour, sugar and a high amount of eggs (approximately 40%). The eggs are contributing a soft, light, fluffy and airy structure and mouthfeel, as well as delicate eating properties.

MELT IN YOUR MOUTH TEXTURE

ROBUST

LIGHT TASTE

STRONG HOLD

FLEXIBLE (for rolling, layering..)

TOLERANT

An optimal vegan variant, with no compromise on texture and functionality Our R&D teams used their knowledge and expertise to solve the challenge of removing the high amount of eggs from the recipe to create a vegan product. Using their experience gained from the successful launches of our Vegan American Mixes, they developed a new mix to bake vegan sponge cakes and swiss rolls. With good batter structure and aeration, your customers will be able to enjoy similar eating properties and sensorial experience as in regular sponges, now in a vegan version.

CHARACTERISTICS OF THE VEGAN SPONGE BASIC RECIPES CAKE 1000 g Mix 600 g Soy drink (cold 4°C)

• Mix 1 minute on slow speed - 5/6 minutes on high speed.

• Density should be between 400g/L to 450g/L. • Grease the ring/pan.

• Pour 800g batter for a 26 cm ring.

• Bake at 160°C in a deck oven (140°C in a fan oven) with closed damper for 50 minutes.

SWISS ROLL 1000 g Mix 600 g Soy drink (cold 4°C)

• Mix 1 minute on slow speed - 4/5 minutes on high speed - 1 minute on slow speed.

• Density should be between 450g/L to 500g/L. • Pour 900g batter in a 60x40cm tray (11mm thick).

• Bake in a deck oven with open damper for 8/9 minutes: upper 230°C / bottom 200°C (for fan oven 210°C)

GOOD TO KNOW

TIPS AND TRICKS • Add the soy drink cold (around 4˚C).

For optimal results, avoid using bio/organic soy drinks.

• If density is too high, mix 1 more extra minute at high speed repeat until proper density is reached.

• Don't forget to grease the ring/pan to prevent the cake from sticking to the sides.

• Vegan sponge batters have higher densities than regular sponge batters. It should be between 400g/L to 500g/L. • Vegan sponges in large rings (26cm) need longer baking time at lower temperature compared to traditional sponge.

• Vegan sponges require more batter to get to the same cake volume than regular sponge batters.

Attributes

Benefits

• Tolerant Mix • Made without any eggs • Robust, bakes even and flat • Flexible swiss rolls • Freeze- and thaw-stable • Vegan certified

• Applications for both cakes and swiss rolls • Same functionality to not compromise taste and texture • Easy to cut and layer • Easy to roll • Allows for efficient production • Answers customers' requests for Scan the qr code here certification

and watch the video

Item Code

Product Name

Packaging

2.43801.119

DAWN BALANCE® SPONGE CAKE MIX VEGAN

10 KG BAG

RECIPE

Triangle Fruit Cake COMPOSITION

WORKING METHOD

1 tray 60 x 20 cm for 6 big or 12 small triangles

1. Vegan sponge batter • Add the Vegan Sponge Cake Mix and soy drink into a bowl and mix shortly by hand.

• Mix 1 minute slow and 5/6 minutes high speed with a whisk.

• Measure the density of the batter (must be between 400g/L to 450g/L).

• Spray/grease the side of the baking tray and line out with baking paper.

• Deposit the batter into a 60 x 20 x 5 cm baking tray.

• Bake in a deck oven at 160°C (damper closed) or 140°C in a fan oven for 50/55 minutes.

1600 g Vegan sponge batter 300 g Dawn Exceptional® Delifruit Classic Superfruit 1200 g Vegan vanilla frosting or ready-to-use Dawn Frosting Vanilla

Decoration: Fresh fruits Glaze

BASIC RECIPES 1. Vegan sponge batter 1000 g Dawn Balance® Sponge Cake Mix Vegan 600 g Soy drink 4°C 1600 g Total

2. Vegan vanilla frosting 450 g 1000 g 700 g 2150 g

Dawn Custard Filling Mix Vegan Water Margarine vegan Total

3. Glaze 1000 g Dawn Belnap Neutral 500 g Water 1500 g Total

2. Vegan vanilla frosting (made with custard cream) • Add the Vegan Custard Filling Mix and water into a bowl and mix shortly by hand.

• Mix for 3 minutes at medium speed.

• Add ambient margarine and whip up until smooth.

Or use ready-to-use Dawn Frosting Vanilla (naturally vegan) 3. Glaze • Add the Belnap Neutral and water into a pan and mix together.

• Boil up.

• To apply let cool down to below 80°C.

ASSEMBLY • Cut the sponge in 3 squares and each square into triangles. Then cut each triangle into two layers.

• Spread the bottom layer with Delifruit Classic Superfruit.

• Pipe with a small plain tube vegan frosting dots on top and add the second layer of sponge. Pipe vegan frosting dots on top of the second layer.

• Decorate with fresh fruits.

• Apply the glaze on top of the fruits.

Item Code

Product Name

Packaging

2.43801.119

DAWN BALANCE® SPONGE CAKE MIX VEGAN

10 KG BAG

0.01298.688

DAWN FROSTING VANILLA

2.43737.108

DAWN CUSTARD FILLING MIX VEGAN VANILLA

20 KG BAG

8.03388.325

DAWN EXCEPTIONAL® DELIFRUIT CLASSIC SUPERFRUIT

6 KG BUCKET

7.71767.102

DAWN BELNAP NEUTRAL

7 KG BUCKET

4X 1,7 KG TUB IN BOX

RECIPE

Vegan Caramel Sponge Cake COMPOSITION

WORKING METHOD

1 cake Ø 16 cm

1. Vegan sponge batter • Add the Vegan Sponge Cake Mix and soy drink into a bowl and mix shortly by hand.

• Mix 1 minute slow and 5/6 minutes high speed with a whisk.

• Measure the density of the batter (must be between 400g/L to 450g/L).

• Deposit the batter into a greased 16cm ring/pan.

• Bake in a deck oven at 160°C (damper closed) or 140°C in a fan oven for 45/50 minutes.

250 g Vegan sponge batter 120 g Dawn Balance® Delicream Caramel Vegan 120 g Vegan vanilla frosting or ready-to-use Dawn Frosting Vanilla

BASIC RECIPES 1. Vegan sponge batter 1000 g Dawn Balance® Sponge Cake Mix Vegan 600 g Soy drink 4 °C 1600 g Total

2. Vegan vanilla frosting 450 g 1000 g 700 g 2150 g

Dawn Custard Filling Mix Vegan Water Margarine vegan Total

2. Vegan vanilla frosting (made with custard cream) • Add the Vegan Custard Filling Mix and water into a bowl and mix shortly by hand.

• Mix for 3 minutes at medium speed.

• Add ambient margarine and whip up until smooth.

Or use ready-to-use Dawn Frosting Vanilla (naturally vegan)

ASSEMBLY • Cut each sponge into two layers.

• Spread the bottom layer with the Delicream Caramel Vegan.

• Top it with the frosting.

• Cover with the second layer of sponge.

• Spread a thin layer of frosting on top and marble with the Delicream Caramel Vegan.

Item Code

Product Name

Packaging

2.43801.119

DAWN BALANCE® SPONGE CAKE MIX VEGAN

10 KG BAG

0.01298.688

DAWN FROSTING VANILLA

2.43737.108

DAWN CUSTARD FILLING MIX VEGAN VANILLA

20 KG BAG

8.03389.325

DAWN BALANCE® DELICREAM CARAMEL VEGAN

5 KG BUCKET

4X 1,7 KG TUB IN BOX

Colourful Vegan Swiss Rolls COMPOSITION 1 tray 60 x 40 cm (2 swiss rolls 30 x 40 cm) 1000 g Vegan swiss roll batter 400 g of each filling: Dawn Balance® Delicream Caramel Vegan Dawn Delifruit Daily Orange Dawn Exceptional® Delifruit Classic Raspberry

Decoration: Dawn Exceptional® Glossy Icing White coloured and flavoured with Dawn Exceptional® Compounds.

Dawn Balance® Delicream Caramel Vegan

BASIC RECIPES 1. Vegan swiss roll batter 1000 g Dawn Balance® Sponge Cake Mix Vegan 600 g Soy drink cold 4°C 1600 g Total

WORKING METHOD 1. Vegan swiss roll batter

•A dd the Vegan Sponge Cake Mix and soy drink into a bowl and mix shortly by hand.

•M ix 1 minute slow and 4/5 minutes high speed with a whisk.

•D ensity should be between 450g/L to 500g/L. • E nd with 1 minute slow to break the large air bubbles.

• S pread the batter on a baking paper, approx. 10mm thick (900g per 60 x 40 cm tray).

Bake in a deck oven with the following settings: • Upper temperature: 230°C • Bottom temperature: 200°C • Open damper • Time: 8/9 minutes (For fan oven 210°C)

ASSEMBLY •C ut the swiss roll layer to get 2 layers of 30 x 40 cm.

• S pread 200g of filling on each layer.

•R oll up each layer to make the swiss rolls.

•W arm up the Glossy Icing White to 40°C add flavour and colour with the Compounds.

•D ecorate the swiss rolls with the flavoured icing or the Delicream Caramel Vegan.

Item Code

Product Name

Packaging

2.43801.119

DAWN BALANCE SPONGE CAKE MIX VEGAN

10 KG BAG

8.00321.333

DAWN DELIFRUIT DAILY ORANGE

3x 2,7 KG

8.00272.333

DAWN EXCEPTIONAL DELIFRUIT CLASSIC RASPBERRY

3x 2,7 KG

8.03389.325

DAWN BALANCE DELICREAM CARAMEL VEGAN

5 KG BUCKET

7.73038.100

DAWN EXCEPTIONAL GLOSSY ICING WHITE

7 KG

2.02020.320

DAWN EXCEPTIONAL COMPOUND RASPBERRY

4x 1 KG

2.02001.320

DAWN EXCEPTIONAL COMPOUND ORANGE

4x 1 KG

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RECIPE

Vegan Matcha Ombre Layer Cake COMPOSITION

WORKING METHOD

For 4 cakes ø18 cm

1. Vegan sponge batter • Add the Vegan Sponge Cake Mix and soy drink into a bowl and mix shortly by hand.

• Mix 1 minute slow and 5/6 minutes high speed with a whisk.

• Measure the density of the batter (must be between 400g/L to 450g/L).

• For the matcha sponges, mix matcha tea powder with soy drink: Make 3 batters with different shades of matcha (from lighter to darker) 2g matcha tea powder and 10g soy drink 4g matcha tea powder and 20g soy drink 8g matcha tea powder and 40g soy drink Add into each of the 3 batches of 400g sponge batter. Keep 400g of plain batter.

• Deposit the 4 batters into greased ø18 cm rings/pans.

• Bake in a deck oven at 160°C (damper closed) or 140°C in a fan oven for 50/55 minutes.

400 g Vegan sponge batter plain (1 ø18 cm ring) 1200 g Vegan sponge batter matcha (3 ø18 cm rings) 1600 g Vegan vanilla frosting or ready-to-use Dawn Frosting Vanilla

Decoration: Matcha tea powder/Matcha sponge crumble

BASIC RECIPES 1. Vegan sponge batter 1000 g Dawn Balance® Sponge Cake Mix Vegan 600 g Soy drink cold 4°C 1600 g Total

2. Vegan vanilla frosting • Add the Vegan Custard Filling Mix and water into a bowl and mix shortly by hand.

• Mix for 3 minutes at medium speed.

• Add ambient margarine and whip up until smooth.

2. Vegan vanilla frosting 450 g 1000 g 700 g 2150 g

Dawn Custard Filling Mix Vegan Water Margarine vegan Total

Or use ready-to-use Dawn Frosting Vanilla (naturally vegan)

ASSEMBLY • Cut each cake (1 plain, 3 matcha) into 4 layers.

• To reassemble the cakes, use 1 layer of each from stronger to lighter colour.

• Spread each layer with frosting, assemble all together and then cover the cake with a very thin layer of frosting.

• Chill the cakes.

• Decorate the cakes with matcha sponge crumble and dust with matcha tea powder.

Item Code

Product Name

Packaging

2.43801.119

DAWN BALANCE® SPONGE CAKE MIX VEGAN

10 KG BAG

0.01298.688

DAWN FROSTING VANILLA

2.43737.108

DAWN CUSTARD FILLING MIX VEGAN VANILLA

4X 1,7 KG TUB IN BOX 20 KG BAG

COMPLETE SOLUTIONS

WITH DAWN YOU CAN HAVE IT ALL Vegan caramel filling Discover our new Dawn Balance® Delicream Caramel Vegan to fill and decorate your creations!

Compounds Dawn Exceptional® Compounds are flavouring pastes ideal for a wide range of applications. They are made with concentrated fruit juice, extracts and/or fruit puree and bring a variety of intense tastes and colours to all your bakery creations.

Fruit fillings Dawn offers a broad range of fruit filling variants in different packaging options. Dawn Delifruit can be used to fill, decorate or flavour a variety of cakes, pies, danish pastry, mousses etc.

Vegan American mixes

Mousses and bavarois Dawn Balance® Gelatine Free Fonds are cream stabilizers for the production of freeze- and thaw-stable vegan bavarois and mousses. The neutral version can be used in combination with Dawn Exceptional® Compounds and Dawn Delifruit.

Discover our range of vegan American mixes, perfect for the preparation of cakes, muffins, cookies, brownies and donuts!

We understand that with constantly evolving consumer demands, you need more than exceptional products to inspire new levels of success.

You need a true partner: one who’s walked the walk and understands the various challenges of running your day-to-day operation.

A complete partner, with the tools, solutions and support to help you stand out in today’s highly competitive marketplace. An innovative partner, one that is always looking ahead for ideas and inspiration to create new excitement. We are Creators. Collaborators. Experts and Inspirers. For growing your business, we are the total package: your partner for bakery success.

DO YOU HAVE MORE QUESTIONS ABOUT OUR PRODUCTS OR WANT MORE INSPIRATION? We have got the answers and more. Visit DAWNFOODS.COM Social Media: Dawn Foods CEE