ADD SHINE, TEXTURE AND FLAVOUR WITH NEW ROYAL STEENSMA PRODUCTS
Dawn Foods UK and Ireland has unveiled the next phase in the roll out of its Royal Steensma quality bakery ingredients.
Now available in Café, Blueberry, Pistachio, Caramel and Milk Chocolate flavours, Souplesse coatings do not require tempering but once warm, can be used to coat, dip, or flood bakery products to give a flexible, attractive coating that does not crack even after freezing or cutting. Souplesse adds pick-me-up appeal to donuts, layer cakes, tray bakes and more. With a few simple additions, Souplesse can also be used to make a ganache or mirror glaze. It can even be used for flavouring custards and creams.
Souplesse contains RSPO SG palm oil, while the cocoa for the chocolate variant is Rain Forest Alliance certified.
Chocuise is a new dark, milk or white compound coating that provides a cost-effective alternative to chocolate. Made using Rain Forest Alliance Cocoa and segregated palm oil, Chocuise does not require tempering; the compound flakes are gently melted, then used to coat donuts, pastries and muffins to give a quick drying and contact-wrappable coating.
Dawn’s new ready-to-use Salted Caramel filling is made to an authentic recipe with condensed milk to offer the ever-popular, deliciously sweet-yet-salty filling ideal for bakery items, patisserie and desserts.
Finally, Dawn is also offering four new lines - Candied Citron, Candied Ginger and Candied Papaya in two colourways – in their range of quality candied fruit. By using candied fruit which has been gently preserved, instead of real fruit pieces, bakers can not only add an intense fruit flavour and added texture to their bakes but have the benefit of year-round fruit availability too.
Dawn recommends adding candied fruit for texture, flavour and visual appeal to Christmas Stollen and Panettone as well as traditional cakes and pastries.
