INTRODUCING NEW VARIETIES TO OUR DAWN DELIFRUIT FRUIT FILLINGS RANGE
Our fruit fillings are made with whole fruits, fruit concentrate, pulp, or puree, giving you a rich, fresh taste that enhances every recipe. DAWN DELIFRUIT ® FRUIT FILLINGS RECIPES
Dawn proudly presents a new collection of fruit fillings designed for all kind of applications. Whether you’re creating cakes, desserts, mousses, pastries, or sweet pieces, our fruit fillings are versatile and packed with fruits your customers love.
WHY CHOOSE DELIFRUIT FRUIT FILLINGS?
Versatile & Easy to Use
PERFECT FOR CAKES, DESSERTS, PASTRIES, MOUSSES, AND MORE.
MADE WITH HIGH-QUALITY WHOLE FRUITS. WHEN FLAVORS ADDED THOSE ARE NATURAL FLAVOURS Natural Flavors
SEASONAL FRUIT FILLINGS –FROM SUMMER TO WINTER
With a wide selection of fruit fillings, you can easily bring variety to your offerings and adjust to the seasons. Delifruit allows you to create exciting, seasonal products year-round, delighting your customers with fresh flavors as the year goes on.
Fruits of the Summer
When the sun is shining and the days are long, nothing beats the refreshing taste of summer berries. Our Delifruit Fruit of the Forest filling brings together the best of summer, featuring a combination of Strawberries, Blackberries, Raspberries and Blueberries. Looking for something more exotic? Our Mango or Pineapple fruit fillings bring a tropical touch that’s guaranteed to brighten up any creation and get you in the summer mood.
Winter Fruit
As the weather cools down, warm, comforting flavors take center stage. The Apple Cinnamon fruit filling captures the essence of cozy winter months, blending sweet apples with the spice of cinnamon.
It’s the p fect additi to y r wint eati s.
OUR RANGE OFFERS ENDLESS OPTIONS TO ADAPT TO THE CHANGING SEASONS, FROM SUMMER BERRIES TO COZY WINTER FRUITS Seasonal variety
ALL OF THE NEW FRUIT FILLINGS ARE EASY TO PIPE, WITH SMALLER FRUIT PIECES FOR SMOOTH APPLICATION. Pipeable & Convenient
THIS SELECTED RANGE IS PACKAGED IN 6 KG RESEALABLE BUCKETS TO ENSURE EASY STORAGE AND LASTING FRESHNESS
Mango-Crumble Crunch Tarte
Composition
1 Tarte Ø 18 cm
300 g Crumble
300 g Bavarian Creme
250 g Mango Fruitfilling
Basic recipes
1. Crumble dough
1000 g Dawn Crème Cake Mix plain
300 g Butter or margarine
1300 g Total
2. Bavarian Creme Custard Creme
350 g Dawn Custard Mix Vanilla
1000 g Water
1350 g Total
50 g Dawn Fond Neutral
50 g Water 30°C
250 g Custard Creme
250 g Unsweetened, Whipped Cream
600 g Total
Working
1. Crumble dough
• Mix all ingredients for 4 - 6 minutes with a flat beater on medium speed to get a crumble mix.
• Fill into 220 g into the Tarte form, press the crumble into the form and side and bake:
Bake at: Deck oven: 180º - 190ºC / Fan oven: 160 ºC.
Baking Time: +/- 15 - 20 minute.
2. Bavarian Creme Custard Creme
• Mix Water with Custard Mix powder let swell for few minutes.
• Whip up for 3 minutes on medium speed.
• Mix Water with Fond Neutral, add the custard crème and fold in the unsweetened, whipped cream.
Assembly
• Layer the Bavarian Cream and Fruitfilling Mango into the Crumble base.
• Let set and cool down in the fridge.
• Finish with Dawn Belnap Glaze or Dawn Instant jelly and baked crumbles. Tip:
Instead of Bavarian Creme use Fond Yoghurt or Fond Cream Cheese.
Spiced Pineapple-Coconut Cake
Composition
1 Cake Ø 18 cm
300 g Carrot Cake batter
300 g Coconut frosting
200 g Dawn Pineapple Fruit filling Decoration Caramelized Walnuts
BASIC RECIPES 3 Cake Ø 18 cm
1. Spiced Cake batter
1000 g Dawn Carrot Cake Mix
430 g Water
45 g Oil 1475 g batter
90 g Walnuts crashed 1565 g Total
Working method
1. Spiced Cake layers
• Mix Carrot Cake Mix, water and oil on low and medium speed for 4 min.
• Fill 245 g into each of the 6 Cake rings Ø 18 cm on paper lined tray and spread out sprinkle crashed Walnuts on top.
Bake at: Deck oven: 180º - 190ºC / Fan oven: 160 ºC Baking Time: +/- 20 - 25 minutes Allow to cool down.
2. Coconut Creme
• Whip the RS Souplesse Neutral & Dawn Delicream Coconut 1:1 together.
Assembly
• Spread the bottom spicy cake layer with the Fruitfilling Pineapple.
• Top it with the coconut Creme.
• Cover with the second spicy cake layer.
• Spread again with Fruit filling Pineapple and a thin layer of Coconut crème on top.
• Decorate with fresh or candied Pineapple pieces and caramelized Walnuts.
Fruit Cake bites
RECIPE
1. Creme Cake batter
1000 g Dawn Creme Cake Base Plain / Chocolate
350 g Eggs
300 g Oil
250 g Water
1900 g Total
Working method
1. Creme Cake batter
• Mix all ingredients for 3-4 minutes with a flat beater on medium speed.
• Fill 40g of Crème cake batter silicone moulds with indentation.
Bake at: Deck oven: 180ºC / Fan oven: 160 ºC Baking Time: +/- 20 - 25 minutes
Assembly
• After cooling down, pipe 15g desired Fruitfilling into the indentation.
• Warm up Chocuise to 50°C and cover the Fruitcake bites.
• Decoarate with colored chocolate or any Souplesse and sprinkle.
Tip:
Use a Cake or Ice stick before cover with Chouise
8.30016.719
Apple Cinnamon Almond Slice
Composition
1 Tray 60 x 20
650 g Shortcrust
1800 g Apple Cinnamon Fruitfilling
900 g Frangipane batter
75 g Slized Almonds
Basic recipes
1. Shortcrust dough
1000 g Dawn Shortcrust Mix
200 g Butter or Cake margarine
200 g Whole Egg
1400 g Total
2. Frangipane batter
1000 g Frangipane Mix
300 g Butter creamy
250 g Egg
270 g Water
1820 g Total
Working method
1. Shortcrust dough
• Add the Shortcrust mix, butter or cake margarine and egg to a mixing bowl fitted with a beater.
• Mix on slow speed until a smooth dough has formed.
• Sheet/Roll out to 4,5 mm thick and place into the tray.
2. Frangipane batter
• Mix all ingredients with a beater at slow speed until a smooth batter has reached.
Assembly
• Pin out the Shortcrust dough to 4,5 mm thick and place into the paper lined baking tray.
• Spread the Apple Cinnamon filling and then the Frangipane batter on top.
• Sprinkle with the flaked Almonds
Bake at: 180/160 °C Deck/Fan oven for 30 - 40 minutes.
Allow to cool down in the fridge before cut into slices.
Tip:
For better cut stability mix the Apple Cinnamon filling with 30 g Instant Jelly / kg Fruitfilling
Fruit Tartelettes
Composition
10 Pieces Ø 8 cm
300 g Shortbread
600 g Fruitfilling Belnap Glaze
Basic recipes
1. Shortbread dough
1000 g Dawn Shortcrust Mix
200 g Cold Butter
200 g Egg
1400 g Total
Working method
1. Shortcrust dough
• Knead all ingredients together until it forms a dough, then roll the dough out to 3 mm and place into the prepared Tartelette form with the edge. Pick the shortbread on the bottom with a fork.
• Deposit Fruitfilling flat into,then roll the dough out to 2 mm and cut a grid. Cover the Tartelettes and Eggwash the top
Bake at: 180/160 °C Deck/Fan oven for 20 - 25 minutes until golden brown.
Allow to cool down.
Glaze with Belnap Neutral or Apricot
Blueberry Almond Buns
Composition
1 Tray 60 x 40
1100 g Donut Dough
400 g Frangipane Batter
600 g Fruitfilling Blueberry Glossy Icing White
Basic recipes
1. Donut Dough
1000 g Dawn Premium Donut Base
1000 g Flour
900 g Water
150 g Butter
150 g Egg
100 g Yeast
3300 g Total
2. Frangipane Batter
1000 g Dawn Frangipane Mix
300 g Butter Creamy
250 g Egg
270 g Water
1820 g Total
Working method
1. Donut Dough
• Add all ingredients to a spiral mixer. Mix for 2 minutes slow and then 8 minutes fast.
• Let rest for 5 minutes. Pin out for 2 mm to approx. 40 x 70 cm
• Spread the dough with Frangipane and Fruitfilling Blueberry
• Roll the dough and cut 3cm and place into a paper lined 60x20 cm Baking tray. Proof for approximately 60 minutes at 38ºC / 78% Humidity
2. Frangipane Batter
• Mix all ingredients with a beater at slow speed until a smooth batter has reached. Keep chilled.
Assembly
• Warm up the Glossy Icing white to 40°C and Glace.
Bake at: 180-190/160 °C Deck/Fan oven for 18 - 20 minutes.
Apple Cinnamon Danish
Composition
4300 g Danish dough Fruitfilling Apple cinnamon Belnap Glossy Icing White
Basic recipes
1. Donut Dough
1000 g Dawn Premium Donut Base
1000 g Flour
900 g Water
150 g Butter
150 g Egg
100 g Yeast
3300 g Total
1000 g Lamination butter or margarine
Working method
1. Donut Dough
• Add all ingredients to a spiral mixer. Mix for 2 minutes slow and then 8 minutes fast.
• Let rest for 5 minutes. Pin out the donut dough and laminate the butter or margarine.
• Give three single tours. Give time to rest.
• Roll out the dough on 3 mm. Cut into squares 10x10 cm, fold edges into the center and press down.
• Place the on a Baking paper lined Baking tray and prove. Pipe Fruitfilling Apple Cinnamon on top
• Proof for approximately 60 minutes at 38ºC / 78% Humidity
Assembly
• After baking Glaze with Belnap and decorate with white Glossy Icing Bake at: 180-190/160 °C Deck/Fan oven for 18 - 20 minutes.
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