DAWN BALANCE® VEGAN SPONGE CAKE MIX (UK)

DAWN BALANCE® VEGAN SPONGE CAKE MIX FOR A VARIETY OF APPLICATIONS • Vegan certified

• Soft, light textured

• Versatile

• Delicious flavour

dawnfoods.com/uk

OPPORTUNITIES

PARTNER WITH DAWN TO CREATE YOUR VEGAN OFFERING

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

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.

Average annual growth of sweet bakery launches tracked with a vegan claim (Europe)

72%

53%

60% 61%

48%

64%

France

+17%

Germany Netherlands

Poland Spain UK

(Source: Mintel - CAGR 2018-2022) Source: Dawn Global Bakery Trends Study, June 2022, Europe (UK, France, Spain, Germany, Netherlands, Poland) n=1378

“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 nonvegan, 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 AS PART OF

OUR BALANCE RANGE 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 Betterfor-You solutions, that don’t sacrifice taste or performance.

“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)

ABOUT VEGAN SPONGE

CHARACTERISTICS OF THE VEGAN SPONGE Sponge cakes are typically very light and airy types of cakes.

They are rarely left plain and are mostly used to create cakes carrying fillings, creams, toppings and decorations.

Traditionally, a regular sponge cake recipe includes a high proportion of eggs (approximately 40%). The eggs contribute to the soft, light and airy structure and mouthfeel, as well as delicate eating properties.

Dawn® Vegan Sponge Cake Mix has no compromise on texture or functionality Our R&D teams used their knowledge and expertise to solve the challenge of removing egg 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.

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 for 1 more 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.

Make up: 1000g mix

+

600g soy drink (@ 4°C)

GOOD TO KNOW • 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

• Versatile and tolerant mix

• Applications for both cakes and swiss rolls

• No egg in the mix

• Same functionality to not compromise taste and texture

• Robust, bakes even and flat

• Easy to cut and layer

• Create flexible swiss rolls

• Easy to roll

• Freeze and thaw stable

• Allows for efficient production

• Vegan certified

• Answers customers' requests for certification

Item Code

Product Name

Pack

Weight

2.43801.119

DAWN BALANCE® SPONGE CAKE MIX VEGAN

Bag

10kg

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 by hand.

• Mix for 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.

250g

Vegan sponge batter

120g

Dawn Balance® Delicream Vegan Caramel

120g Dawn® White Cake Frosting (suitable for vegans)

BASIC RECIPES

ASSEMBLY

1. Vegan sponge batter

• Cut each sponge into two layers.

• Spread the bottom layer with the Delicream Vegan Caramel.

• 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 Vegan Caramel.

1000g Dawn Balance® Sponge Cake Mix Vegan 600g Soy drink cold 4°C 1600g Total

Item Code

Product Name

Packaging

2.43801.119

DAWN BALANCE® SPONGE CAKE MIX VEGAN

10kg bag

6.00328.005

DAWN® WHITE CAKE FROSTING

12kg pail

8.03389.325

DAWN BALANCE® DELICREAM VEGAN CARAMEL

5kg pail

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

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

WORKING METHOD 1. Vegan swiss roll batter

• Add the Vegan Sponge Cake Mix and soy drink into a bowl and mix firstly by hand.

• Mix for 1 minute slow and 4-5 minutes high speed with a whisk.

• Density should be between 450g/l to 500g/l.

• End with 1 minute slow to break the large air bubbles.

• Spread the batter on to 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 • Cut the swiss roll layer to get 2 layers of 30 x 40 cm.

• Spread 200g of filling on each layer.

• Roll up each layer to make the swiss rolls.

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

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

Item Code

Product Name

Packaging

2.43801.119

DAWN BALANCE® SPONGE CAKE MIX VEGAN

10kg bag

8.00321.333

DAWN® DELIFRUIT DAILY ORANGE

3 x 2.7kg

8.00272.333

DAWN EXCEPTIONAL® DELIFRUIT CLASSIC RASPBERRY

3 x 2.7kg

8.03389.325

DAWN BALANCE® DELICREAM VEGAN CARAMEL

5kg pail

7.73032.100

DAWN EXCEPTIONAL® GLOSSY ICING WHITE

12kg pail

2.02020.320

DAWN EXCEPTIONAL® COMPOUND RASPBERRY

4 x 1kg

2.02001.320

DAWN EXCEPTIONAL® COMPOUND ORANGE

4 x 1kg

RECIPE

Vegan Matcha Ombre Layer Cake COMPOSITION

WORKING METHOD

For 4 cakes ø 18 cm

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

• Mix for 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.

400g Vegan sponge batter plain (1 ø 18 cm ring) 1200g Vegan sponge batter matcha (3 ø 18 cm rings) 1600g Dawn® White Cake Frosting (suitable for vegans)

Flavouring/Colouring: Matcha tea powder

Decoration: Matcha sponge crumble

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

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

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

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

10kg bag

6.00328.005

DAWN® WHITE CAKE FROSTING

12kg pail

COMPLETE SOLUTIONS

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

Compounds Dawn Exceptional® Compounds are flavouring pastes made with concentrated fruit juice, extracts and/or fruit puree. Bring a variety of tastes and colours to all your bakery creations.

Fruit fillings 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

Discover our range of vegan American mixes, create a variety of vegan cakes, muffins, cookies, brownies and donuts!

Dawn Balance® Gelatine Free Fonds are cream stabilizers for the production of freeze and thaw stable vegan bavarois and mousses.

ESTABLISHED TRUST For more than 100 years, customers have counted on Dawn Foods to help them grow their bakery businesses with the right mix of products, innovations, global perspectives and inspired bakery expertise. From corner bakeries to leading manufacturers, Dawn Foods helps our customers mark the moments in life that matter.

HAVE QUESTIONS OR WANT RECIPE INSPIRATION? Call 01386 760843 or visit WWW.DAWNFOODS.COM/UK Dawn Foods UK Ltd. Worcester Road, Evesham, Worcs, WR11 4QU, UK Phone: +44 1386 760 843 Email: UK@dawnfoods.com Website: dawnfoods.com/uk

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VEGAN SPONGE 8pp OCTOBER 2023

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