K I C K S T A R T � B A K I N G 15 Amazing

RECIPES DISCOVER ALL ABOUT by Dawn VEGAN BAKING WITH DAWN 2 I I 3

All these countries show a The ‘new normal’ is Vegan significantly increased number of expected to continue to drive Google searches for ‘vegan’ vegan demand trend is over the past 5 years • United Kingdom • Netherlands • France • Sweden • Germany • Russia • Poland The Vegan trend is here • Spain to stay on the rise! Even consumers that are not actively increase in the number vegan are becoming more health and of searches for ‘vegan’ environmentally conscious, and are 250% on Google in the last Year on year vegan continues to gain adopting vegetarian, vegan and flexitarian five years diets. Google searches for relevance across Europe, projected to UK search interest ranking Worldwide search interest ranking According to The Vegan Society, over overtake vegetarian half of Brits (56%) adopt vegan buying behaviour! Vegan proves to be more than a micro-movement within vegetarian, as it has been growing strongly both across the UK and on a global level. Increasing desire The UK vegan market is predicted to be for healthier and * worth £1.1bn by 2023 more sustainable *Mintel Research 2018 2008 2010 2012 2014 2016 2018 products Source: GoogleTrends 2019

Global consumers increasingly push the demand for sustainable and healthy products with the same eating sensation as 10% traditional non-vegan of Millenials products are vegetarian +60% +31% or vegan

Source: Globaldata Consumer Survey 2019 In supermarkets average annual vegan is growing growth of bakery faster over the launches tracked with The number of vegans, flexitarians, and years then any a ‘vegan’ claim meat-reducers is growing strongly. V eganise it other top trend Source: Innova 2018 to sell more & expand Source: Innova 2018 your customers 4 I I 5

Can I only use the Dawn vegan-labelled products Vegetarian or Vegan... for vegan bakery?

What is the difference? Besides the Dawn vegan certified products, our vegan suitable range contains a lot The word ‘Vega’ comes from more products you can use. Some of them Vegetarian. Basically, vegetarians don’t What is the V-label? are naturally vegan, like the fruit fillings, others are vegan suitable like the eat animals. The V-Label is an internationally recognised, custard creme mixes prepared registered certification for labeling vegan and We are happy to help you with plant-based milks. Q&A vegetarian products and services. with some additional info Vegans don’t consume any animal Now you can veganise For consumers, it is a simple and reliable guide your bakery as you products so they leave the dairy, eggs, to help them when they are shopping. With the like it. cheese and honey out of their diet. V-Label, companies promote transparency and clarity. Vegan products also work for non- V eganise it Don’t be scared of veganiSing vegans when avoiding your creations. It’s a lot easier meat consumption. than you might think. HERE'S a Does vegan automatically mean a quick headstart in the basics of vegan bakery. product is free of artificial ingredients? Some vegan products are being created to simulate a non-vegan product without the use of animal-based ingredients. Depending on which products you’re using you may or may not have artificial ingredients. But mostly vegan products contain a similar number of ingredients to a non-vegan product. A lot of products are naturally vegan without you knowing it. Nature is full of lovely ingredients you can use in your What ingredients do I have to avoid to bakery!

make it vegan/plant-based?

If you want to use additional ingredients alongside our Dawn vegan products, make sure you avoid the following: • No dairy • No eggs • No cheese • No honey • Alternatives Replacing honey in recipes is easy. • Alternatives You can easily substitute butter in recipes Use maple syrup or agave syrup for a by using margarine. Don’t worry about similar sweetness to honey. taste or handling. Nowadays, margarines • Alternatives perform very well and taste great. You can easily substitute eggs Milk can be substituted by plant-based • Alternatives in recipes by using products milk like soya milk, almond milk, coconut milk, oat milk, cashew milk, etc. Do you need cheese for your like apple sauce, chia seed Replace recipe? Nowadays there are a • No meat • No fish or aquafaba (liquid in a can butter with lot of plant-based alternatives of chickpeas). You can whip margarine available. You can make aquafaba into egg-free cream cheese yourself using . nuts like cashews. 6 | COOKIE | 7

Rustic Vegan Cookies

COMPOSITION WORKING METHOD

1. Cookie Dough 1. Cookie Dough 2. Cookie Crumble Place Dawn® Balance Vegan Cookie Mix and margarine in a bowl fitted To finish: with a flat beater and mix for 3-5 minutes on medium speed until a ® Dawn Delifruit Classic Blackberry crumble forms. Add the water and mix on low speed until a dough is formed. BASIC RECIPES 2. Cookie Crumble 1. Cookie Dough Place the ingredients in a bowl fitted with a flat beater and mix for 3-5 1000g Dawn® Balance Vegan Cookie Mix - Plain minutes on medium speed until a crumble forms. 200g Vegetable margarine 120g Water ASSEMBLY 1320g Total Roll the cookie dough to approx. 40 cm long and chill it in the fridge. 2. Cookie Crumble Take the cookie dough roll out of the fridge and cut into 2 cm deep 1000g Dawn® Balance Vegan Cookie Mix - pucks. Then, place the cookie pucks on a lined baking tray. Press down Plain ® 300g Vegetable margarine gently on the cookie pucks and then pipe or spoon Dawn Delifruit 1300g Total Classic Blackberry on the centre of the cookies and sprinkle some crumble on top. Bake for 11-13 minutes in a deck oven at 200°C or fan oven at 170°C.

Item code Product name Packaging 2.43727.119 DAWN® BALANCE VEGAN COOKIE MIX - PLAIN 10kg bag 8.02309.333 DAWN® DELIFRUIT CLASSIC BLACKBERRY 3 x 2.7kg tin

Note: Recipe quantities need to be adapted to your desired batch size. 8 | DONUT | 9

Top it with a variety of fruits & nuts Vegan Breakfast Donuts

COMPOSITION WORKING METHOD

1. Donut Dough 1. Donut Dough To finish: Mix all the ingredients in a spiral mixer for 2 minutes on slow Dawn® Glossy Icing - Caramel Flavoured and 7-10 minutes on medium speed. Cover the dough and Dawn® Glossy Icing - White let it rest for 5 minutes. Sheet the dough to 7-8 mm thickness Nuts, seeds, dried fruits etc. then let it rest for 5 minutes prior to cutting into ring shapes. Makes approx. 30 donuts (50g) Proof the cut ring donuts at 38°C, 55-60% humidity for 35-40 minutes, then fry at 180°C for 50-60 seconds per side. BASIC RECIPES 1. Donut Dough ASSEMBLY 1000g Dawn® Balance Vegan Donut Mix Warm up Dawn® Glossy Icing - White and Caramel Favoured 50g Yeast separately, to 40°C then mix together to marble. 470g Water 1520g Total Dip the donuts and top with seeds, nuts, dried fruit, muesli etc.

Item code Product name Packaging 2.43728.119 DAWN® BALANCE VEGAN DONUT MIX 10kg bag 7.73024.100 DAWN® GLOSSY ICING - CARAMEL FLAVOURED 14kg pail 7.73032.100 DAWN® GLOSSY ICING - WHITE 12kg pail

Note: Recipe quantities need to be adapted to your desired batch size. 10 | | 11

Vegan Chocolate Bites

COMPOSITION WORKING METHOD

1. Chocolate Crème Cake Batter 1. Chocolate Crème Cake Batter 2. Cashew Frosting Mix all ingredients in a bowl fitted with a flat beater for 1 minute at a To finish: slow speed and 3-4 minutes at a medium speed. Desiccated Coconut, Ground Pipe vegan chocolate crème cake batter into round silicone moulds and Pistachios or Ground Walnuts bake at 180º C for 15-20 minutes depending on the size. After baking, Makes approx. 60 balls (30g) freeze and take out of silicone mould.

BASIC RECIPES 2. Cashew Frosting 1. Chocolate Crème Cake Batter Soak cashews overnight in water and lemon juice. ® 1000g Dawn® Balance Vegan Crème Cake Make a fine puree in a food processor and add margarine, Dawn Mix - Chocolate Vani-Star and icing sugar. Mix well with a whisk. 500g Water 200g Dawn® Chocolate Glacage Glaze 200g Sunflower oil ASSEMBLY 1900g Total Cover the frozen chocolate balls with cashew frosting and roll in desiccated coconut, ground pistachios or ground walnuts. 2. Cashew Frosting 500g Cashew 300g Water 50g Lemon juice 200g Icing sugar 200g Margarine 5g Dawn® Vani-Star 1255g Total Item code Product name Packaging 2.43721.014 DAWN® BALANCE VEGAN CRÈME CAKE MIX - CHOCOLATE UTZ 10kg bag 8.02733.301 DAWN® CHOCOLATE GLACAGE GLAZE 6kg pail 2.01363.521 DAWN® VANI-STAR (SEEDED VANILLA) 1kg sachet

e ultimate Th pic k & m everybody ix will love sna these chocolate ck party bites

Note: Recipe quantities need to be adapted to your desired batch size. 12 | MUFFIN | 13

Vegan Peanut & Salted Caramel Chocolate Muffins

COMPOSITION WORKING METHOD

1. Vegan Chocolate Muffins 1. Vegan Chocolate Muffins 2. Caramel Frosting Place all the ingredients in a bowl fitted with a flat beater To finish: and mix 1 minute on slow and 2 minutes on medium speed. ® Dawn Plain Chocolate Chunks Deposit 60g in prepared cases and bake at 190°C in a deck ® Dawn Glossy Icing - Caramel Flavoured oven or 160°C in a fan oven for approx. 30-35 minutes. Salted Peanuts Makes approx. 30 muffins (60g) 2. Caramel Frosting Whip together the margarine and Dawn® Glossy Icing BASIC RECIPES - Caramel Flavoured with a flat beater to get a smooth, 1. Vegan Chocolate Muffins aerated frosting. 1000g Dawn® Balance Vegan Muffin Mix - Chocolate ASSEMBLY 300g Sunflower oil 500g Water Place the caramel frosting in a piping bag and pipe it on top 1800g Total of the cooled muffins. Sprinkle salted peanuts and Dawn® Plain Chocolate Chunks on top. Warm up Dawn® Glossy 2. Caramel Frosting Icing - Caramel Flavoured to 45°C and drizzle the muffins for 500g Margarine even more indulgence. 500g Dawn® Glossy Icing - Caramel Flavoured 1000g Total

Item code Product name Packaging 2.43729.119 DAWN® BALANCE VEGAN MUFFIN MIX - CHOCOLATE UTZ 10kg bag 7.73024.100 DAWN® GLOSSY ICING - CARAMEL FLAVOURED 14kg pail 2.79005.113 DAWN® PLAIN CHOCOLATE CHUNKS 3.75kg box

Note: Recipe quantities need to be adapted to your desired batch size. 14 | COOKIE | 15

Vegan Breakfast Cookies

COMPOSITION WORKING METHOD

1. Cookie Dough 1. Cookie Dough 2. Nut, Seeds or Fruit Mixture Mix Dawn® Balance Vegan Cookie Mix - Plain with the flour and To finish: margarine using a flat beater, then add water to form a smooth dough. Vegan Chocolate Makes approx. 30 cookies (45g) 2. Nut, Seeds or Fruit Mixture Mix all the prepared nuts, seeds and/or fruits in a bowl and set aside. BASIC RECIPES 1. Cookie Dough ASSEMBLY 900g Dawn® Balance Vegan Cookie Mix - Plain Spread the dough in a 20 x 60cm rectangular baking tray. 100g Wheat flour Top with nuts, seeds or fruit mixture and bake at 190˚C in a deck oven 200g Margarine or 160˚C in a fan oven for approximately 15-20 minutes. 70g Water Cut into rectangular bars before it is totally cold, then melt the vegan 1270g Total chocolate and dip in the ends of the cookie bars.

2. Nut, Seeds or Fruit Mixture Blend of Hazelnuts, Cranberries, Peanuts, Pumpkin Seeds, Sunflower Seeds etc. Feel free to create your own mixture.

Item code Product name Packaging 2.43727.119 DAWN® BALANCE VEGAN COOKIE MIX - PLAIN 10kg bag

Note: Recipe quantities need to be adapted to your desired batch size. 16 | BROWNIE | 17

Vegan Brookie Bites

COMPOSITION WORKING METHOD

1. Cake or Fudge Brownie Batter 1. Cake or Fudge Brownie Batter 2. Cookie Crumble Place all ingredients in a bowl fitted with a flat beater and mix on To finish: slow speed for 4 minutes. Dawn® Glossy Icing - Caramel Flavoured ® Dawn Glossy Icing - Chocolate 2. Cookie Crumble Makes approx. 60 brookies (50g) Place all ingredients in a bowl fitted with a flat beater and mix on medium speed for 3-5 minutes until a crumble forms. BASIC RECIPES ASSEMBLY 1. Cake Brownie Batter 1000g Dawn® Balance Vegan Brownie Mix Half fill circular silicone moulds (6-8cm deep) with brownie batter 200g Vegetable oil and then sprinkle with cookie crumble on top. 500g Water Bake at 190°C in a deck oven or 160°C in a fan oven for 1700g Total approximately 20-25 minutes. Or After cooling the brookie bites down, warm up the Dawn® Glossy Fudge Brownie Batter Icings to 40°C and dip one side. ® 1000g Dawn Balance Vegan Brownie Mix Let them set on a paper lined tray. 300g Vegetable oil 400g Water 1700g Total

2. Cookie Crumble 1000g Dawn® Balance Vegan Cookie Mix - Plain 200g Margarine 120g Water 1320g Total

Item code Product name Packaging 2.43725.119 DAWN® BALANCE VEGAN BROWNIE MIX - CHOCOLATE UTZ 10kg bag 2.43727.119 DAWN® BALANCE VEGAN COOKIE MIX - PLAIN 10kg bag 7.73024.100 DAWN® GLOSSY ICING - CARAMEL FLAVOURED 14kg pail 7.73023.100 DAWN® GLOSSY ICING - CHOCOLATE UTZ 14kg pail

the great cookie & brownie mash-up

Note: Recipe quantities need to be adapted to your desired batch size. 18 | DONUT | 19

Vegan Veggie Donuts

COMPOSITION WORKING METHOD

1. Donut Dough 1. Donut Dough 2. Glaze Mix all the ingredients in a spiral mixer for 2 minutes on slow and To finish: 7-10 minutes on medium speed. Cover the dough and let it rest for Dried Vegetables 5 minutes. Sheet the dough to 7-8 mm thickness then let it rest for Makes approx. 30 donuts (50g) 5 minutes prior to cutting into ring shapes. Proof the cut ring donuts at 38°C, 55-60% humidity for 35-40 minutes, then fry at 180°C for BASIC RECIPES 50-60 seconds per side. 1. Donut Dough 1000g Dawn® Balance Vegan Donut Mix 2. Glaze ® 50g Yeast Boil up Dawn Belnap Apricot and water. 470g Water 1520g Total ASSEMBLY 2. Glaze Dip the donuts in the hot glaze and top with dried vegetables; 500g Dawn® Belnap Apricot carrots, beans, beetroot, sweet potatoes, celery etc. 250g Water 750g Total

Item code Product name Packaging 2.43728.119 DAWN® BALANCE VEGAN DONUT MIX 10kg bag 8.00821.300 DAWN® BELNAP APRICOT 14kg pail

Dried veggies are full of healthy nutrients

Note: Recipe quantities need to be adapted to your desired batch size. 20 | DONUT | 21

Vegan Fruity Donuts

COMPOSITION WORKING METHOD

1. Donut Dough 1. Donut Dough To finish: Mix all the ingredients in a spiral mixer for 2 minutes on slow and 7-10 Dawn® Glossy Icing minutes on medium speed. Cover the dough and let it rest for 5 minutes. (White/Caramel Flavoured/ Sheet the dough to 7-8 mm thickness then let it rest for 5 minutes prior Chocolate) Dawn® Raspberry Compound, or to cutting into ring shapes. Proof the cut ring donuts at 38°C, 55-60% Dawn® Dip Quik White, humidity for 35-40 minutes, then fry at 180°C for 50-60 seconds per side. Dawn® Fruit Compounds Seeds, Nuts, Muesli, Dried Fruits Makes approx. 30 donuts (50g) ASSEMBLY ® ® BASIC RECIPES Warm up the Dawn Glossy Icings to 40°C. Mix the white with Dawn Raspberry Compound or colour with food colourings. Dip the donuts in various icings then swirl or drizzle with contrasting colours to create 1. Donut Dough indulgent vegan treats. Top with seeds, nuts, dried fruits and even muesli 1000g Dawn® Balance Vegan Donut Mix to give them added texture. 50g Yeast 470g Water TIP 1520g Total For quicker donut icing you can use Dawn® Dip Quik White at room temperature. It can be flavoured and coloured with Dawn® Compounds.

Item code Product name Packaging 2.43728.119 DAWN® BALANCE VEGAN DONUT MIX 10kg bag 7.73024.100 DAWN® GLOSSY ICING - CARAMEL FLAVOURED 14kg pail 7.73032.100 DAWN® GLOSSY ICING - WHITE 12kg pail 7.73023.100 DAWN® GLOSSY ICING - CHOCOLATE UTZ 14kg pail 8.03330.303 DAWN® DIP QUIK WHITE 3kg pail 2.02020.320 DAWN® COMPOUND RASPBERRY 1kg tub

Note: Recipe quantities need to be adapted to your desired batch size. 22 | MUFFIN BROWNIE | 23 Vegan Crispy Chocolate Brownies

COMPOSITION WORKING METHOD

1. Cake or Fudge Brownie Batter 1. Cake or Fudge Brownie Batter 2. Chocolate Puffed Rice Place all ingredients in a bowl fitted with a flat beater and mix on Makes approx. 30 brownies (80g with puffed rice) slow speed for 4 minutes. Fill brownie batter into a baking tray (60 x BASIC RECIPES 20 cm) and bake at 190°C in a deck oven or 160°C in a fan oven for approximately 35-40 minutes. 1. Cake Brownie Batter 1000g Dawn® Balance Vegan Brownie Mix 2. Chocolate Puffed Rice 200g Vegetable oil Warm up the vegan chocolate to 40°C, add oil and mix with the 500g Water 1700g Total puffed rice. Or Fudge Brownie Batter ASSEMBLY 1000g Dawn® Balance Vegan Brownie Mix 300g Vegetable oil Once cooled, spread the prepared chocolate puffed rice mixture on top 400g Water and chill. 1700g Total

2. Chocolate Puffed Rice 250g Puffed rice 400g Vegan chocolate 100g Vegetable oil Item code Product name Packaging 750g Total Vegan Banana Caramel 2.43725.119 DAWN® BALANCE VEGAN BROWNIE MIX - CHOCOLATE UTZ 10kg bag Upside-Down Cake

COMPOSITION WORKING METHOD

1. Muffin Batter 1. Muffin Batter 2. Soft Caramel Mix all the ingredients in a bowl fitted with a flat beater at Bananas slow speed for 1 minute, then medium speed for 2 minutes.

BASIC RECIPES 2. Soft Caramel Bring the sugar and water to boil and stir until golden brown, 1. Muffin Batter then stir in 30g of margarine. 1000g Dawn® Balance Vegan Muffin Mix - Plain ASSEMBLY 300g Sunflower oil 450g Water Grease a rectangular or square tin. Pour in the soft caramel and allow it to cool. 70g Dawn® Compound Banana Cut ripe bananas lengthways and place on top of the caramel, then cover with 1820g Total muffin batter. Bake at 180˚C in a deck oven or 150˚C in a fan oven for approximately 2. Soft Caramel 35-40 minutes. Allow to cool for 10 minutes and tip the tin over carefully. 400g Sugar Portion as desired. 200g Water 30g Vegan margarine Item code Product name Packaging 630g Total 2.43730.119 DAWN® BALANCE VEGAN MUFFIN MIX - PLAIN 10kg bag 2.02012.320 DAWN® COMPOUND BANANA 1kg tub

Note: Recipe quantities need to be adapted to your desired batch size. Note: Recipe quantities need to be adapted to your desired batch size. 24 | MUFFIN | 25

So Vegan Chocolate Cherry

COMPOSITION WORKING METHOD together 1. Chocolate Muffin Batter 1. Chocolate Muffin Batter 2. Crumble Mix all the ingredients in a bowl fitted with a flat beater at slow 3. Cream speed for 1 minute and medium speed for 2 minutes. Scale at 80g To finish: into large paper cases. Dawn® Delifruit Classic Red Pipe approximately 20g of Dawn® Delifruit Classic Red Cherry into Cherry the centre of each muffin. Fresh Cherries and/or other decorations of your choice 2. Crumble Makes approx. 90 cupcakes (20g) Mix the Dawn® Balance Vegan Muffin Mix - Plain and vegetable margarine until a crumble forms and sprinkle lightly on top of each BASIC RECIPES muffin. Bake at 190-195ºC for 30-35 minutes, depending on oven. 1. Chocolate Muffin Batter 3. Cream 1000g Dawn® Balance Vegan Add Dawn® Dip Quik White and shortening into a bowl and beat Muffin Mix - Chocolate 300g Vegetable oil until smooth/aerated. Place the cream into a piping bag fitted with 500g Water a star nozzle. Pipe a rosette in the centre of each muffin and deco- 1800g Total rate with fresh cherries.

2. Crumble 500g Dawn® Balance Vegan Muffin Mix - Plain 150g Vegetable margarine Item code Product name Packaging 650g Total 2.43730.119 DAWN® BALANCE VEGAN MUFFIN MIX - PLAIN 10kg bag 2.43729.119 DAWN® BALANCE VEGAN MUFFIN MIX - CHOCOLATE UTZ 10kg bag 3. Cream 8.03330.303 DAWN® DIP QUIK WHITE 3kg pail 500g Dawn® Dip Quik ® White 8.00594.333 DAWN DELIFRUIT CLASSIC RED CHERRY 3 x 2.7kg tin 250g Shortening 750g Total

we have a wide The perfect couple: range of products cherry and chocolate that are all

Note: Recipe quantities need to be adapted to your desired batch size. 26 | CAKE | 27

Vegan Chocolate With a creamy twist Cake of avocado

COMPOSITION WORKING METHOD

1. Batter 1. Chocolate Cake Batter ® e l 2. Avocado Frosting Mix water, vegetable oil and Dawn Balance Vegan Crème Cake Mix x c l e n To finish: - Chocolate in a bowl fitted with a flat beater at slow speed for 1 E t Sliced Avocado minute, then 3 minutes at medium speed. Chocolate Decorations 2. Avocado Frosting BASIC RECIPES Whip the avocado and lemon juice to a purée, add icing sugar and mix up with a whisk until smooth. 1. Chocolate Cake Batter 1000g Dawn® Balance Vegan Crème Cake Mix - Chocolate 500g Water ASSEMBLY 200g Vegetable oíl 1700g Total Fill the vegan chocolate cake batter into round moulds and bake at 180-190˚C for 40-45 minutes. Sandwich 3 chocolate cake layers with 2. Avocado Frosting avocado frosting and then cover the top layer with more frosting. 800g Avocado You can put a little bit on the sides or leave as is to achieve a ‘naked 50g Lemon juice cake’ effect. 200g Icing sugar Finish off with sliced avocado and chocolate decorations. 200g Vegetable margarine 1250g Total

Item code Product name Packaging 2.43721.014 DAWN® BALANCE VEGAN CRÈME CAKE MIX - CHOCOLATE UTZ 10kg bag

When it’s vegan, you can easily raise the asking price

Note: Recipe quantities need to be adapted to your desired batch size. 28 | CAKE BROWNIE | 29 Vegan Marshmallow Brownies

COMPOSITION WORKING METHOD

1. Brownie Batter 1. Cake or Fudge Brownie Batter 2. Vegan Place all ingredients in a bowl fitted with a flat beater and mix on slow To finish: speed for 4 minutes. Fill brownie batter into a baking tray (60 x 20cm) ® Dawn Glossy Icings and bake at 190°C in a deck oven or 160°C in a fan oven for Crushed Vegan Chocolate approximately 35-40 minutes. Fresh Strawberries Makes approx. 30 brownies (55g) 2. Vegan Meringue BASIC RECIPES Chill the aquafaba and then add a pinch of salt and whip it for about 10 minutes at the highest speed. Sift the icing sugar and cream 1. Cake Brownie Batter of tartar and add to the mixture, whisk again until you reach 1000g Dawn® Balance Vegan Brownie Mix 200g Vegetable oil a meringue consistency. 500g Water ASSEMBLY 1700g Total Or Once the brownie has cooled, cut in slices and pipe the Fudge Brownie Batter vegan meringue on top then brown it gently with a blow torch. 1000g Dawn® Balance Vegan Brownie Mix Sprinkle some crushed vegan chocolate on top. 300g Vegetable oil Serve with Dawn® Glossy Icing and sliced fresh strawberries as . 400g Water Vegan Hazelnut & 1700g Total Item code Product name Packaging 2. Vegan Meringue Raspberry ® 160g Aquafaba (juice 2.43725.119 DAWN BALANCE VEGAN BROWNIE MIX - CHOCOLATE UTZ 10kg bag of chickpeas tin) 7.73024.100 DAWN® GLOSSY ICING - CARAMEL FLAVOURED 14kg pail COMPOSITION WORKING METHOD Pinch of salt 7.73023.100 DAWN® GLOSSY ICING - CHOCOLATE UTZ 14kg pail 150g Icing sugar 1. Vanilla Cake Batter 1. Vanilla Cake Batter 5g Cream of tartar 2. Vegan Cream Mix all the ingredients with a flat beater for 1 minute on slow and 3 315g Total To finish: minutes on medium speed. Scale 450g of batter in a metal bundt tin Dawn® Delifruit Classic Raspberry (Ø 19cm) and bake at 190ºC for approximately 30-35 minutes, Crushed Hazelnuts depending on oven. Leave to cool. Cherries 2. Vegan Cream Makes 3 bundt Whip up all ingredients with a flat beater for 5 minutes on high speed. BASIC RECIPES ASSEMBLY

1. Vanilla Cake Batter Cut the cooled down cake into 3 layers. Sandwich together, starting ® 1000g Dawn Balance Vegan Crème Cake Mix - with the biggest one at the bottom, by piping a circle of Dawn® Plain Delifruit Classic Raspberry in the middle of the cake ring. Then pipe 500g Water circles of vegan cream on each side of the fruit filling to fill up the 200g Vegetable oil space towards the edges of the cake layers. 15g Dawn® Mauritius Vanilla Flavouring 1715g Total Once you have sandwiched all the layers spread the bundt cake with more vegan cream. Cover the sides with crushed hazelnuts and 2. Vegan Cream decorate the top by piping swirls of vegan cream and finishing with 1000g Vegetable margarine whole cherries. 800g Icing sugar 10g Dawn® Mauritius Vanilla Item code Product name Packaging Flavouring 2.43722.014 DAWN® BALANCE VEGAN CRÈME CAKE MIX - PLAIN 10kg bag ® 10g Dawn Natural Almond 2.01800.111 DAWN® MAURITIUS VANILLA FLAVOURING 1kg bottle Flavouring 4.11129.821 DAWN® NATURAL ALMOND FLAVOURING 1kg bottle 1820g Total 8.00272.333 DAWN® DELIFRUIT CLASSIC RASPBERRY 3 x 2.7kg tin

Note: Recipe quantities need to be adapted to your desired batch size. Note: Recipe quantities need to be adapted to your desired batch size. 30 | COOKIE | 31

Vegan Cookie Pizza

COMPOSITION WORKING METHOD

For 1 Pizza 26cm Ø 1. Chocolate or Plain Cookie Dough 1. Chocolate or Plain Cookie Dough Mix cookie mix with margarine in a bowl fitted with a flat beater for 3-5 2. Vanilla Crème minutes on medium speed until a crumble forms. Then add water and To finish: mix on low speed until the cookie dough forms. Dawn® Chocolate Glacage Glaze Press the cookie dough in a ring (26cm Ø) and bake at 200°C in a deck Dawn® Glossy Icing - White oven or 170°C in a fan oven for approximately 10-12 minutes. Dawn® Fruit Fillings Various Toppings 2. Vanilla Crème BASIC RECIPES Mix 300g of the plant-based milk with Dawn® Hot Custard Concentrate. Bring 700g of the milk, Dawn® Vani-Star and sugar to boil. 1. Chocolate or Plain Cookie Dough 500g Dawn® Balance Vegan Cookie Mix - Fold in the custard mixture and cook over medium heat until it thickens. Chocolate Spread on a baking tray, cover with a plastic film and chill. 100g Margarine Place the cold custard into a mixing bowl and add in the margarine. 35g Water Mix with a paddle until mixture becomes smooth. 635g Total Or 500g Dawn® Balance Vegan Cookie Mix - Plain 100g Margarine ASSEMBLY 35g Water 635g Total After the cookie pizza has baked, let it cool and slice it. Spread tops of different slices with Dawn® Chocolate Glacage Glaze, vanilla crème, 2. Vanilla Crème Dawn® Glossy Icing - White or other Dawn® Icings, and decorate as desi- 1000g Plant-based milk red with nuts, chocolate, fresh fruit and Dawn® Fruit Fillings. 90g Dawn® Hot Custard Concentrate Vanilla Flavour 15g Dawn® Vani-Star 150g Sugar 300g Margarine 1555g Total

Toppings Roasted/dry nuts Vegan chocolate Dried/fresh fruits

Item code Product name Packaging 2.43726.119 DAWN® BALANCE VEGAN COOKIE MIX - CHOCOLATE UTZ 10kg bag 2.43727.119 DAWN® BALANCE VEGAN COOKIE MIX - PLAIN 10kg bag 7.73032.100 DAWN® GLOSSY ICING - WHITE 12kg pail 8.02733.301 DAWN® CHOCOLATE GLACAGE GLAZE 6kg pail 2.03130.005 DAWN® HOT CUSTARD CONCENTRATE VANILLA FLAVOUR 10kg bag 2.01363.521 DAWN® VANI-STAR (SEEDED VANILLA) 1kg sachet ’s YES!it

HAVE QUESTIONS OR WANT MORE INSPIRATION? Contact us on 01386 760800 or visit DAWNFOODS.COM/UK

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Dawn Foods UK Ltd. Worcester Road, Evesham, Worcs, WR11 4QU, UK Phone: +44 1386 760 843 Email: [email protected] Website: dawnfoods.com/uk

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VEGAN RECIPES 32pp 200x275mm 10/20