2020 Fall & Winter Seasonal Inspiration Guide

2020 FALL & WINTER SEASONAL INSPIRATION GUIDE

1.800.292.1362 | dawnfoods.com 20200916_SC_Q4_Fall-WinterPagePage 1 1 Fudgie Chocolate Macaroon Tart

• Dawn Exceptional® R&H® Cookie Mix Macaroon (01283837)

• Dawn Exceptional® Triple Chocolate Icing (01025619) • Dawn Velvetop™ Vanilla Pre-Whipped Non-Dairy Icing And Filling (00624595) • Barry Callebaut Dark Chocolate Crispearls™ (2395061) • Mona Lisa Jura Round Choc Decoration (02454198) • Sunbrite 9 inch Gold Circle 200 CT (00639594) • Bakery Essentials Non Stick Pan Coating (2498146)

Find recipe at: www.dawnfoods.com/ChocolateMacaroonTart

Dawn 2020 Fall & Winter Seasonal Inspiration Guide

2-3 Fall/Winter Introduction 5 Made in Canada 6-7 Online Payment Portal 8-10 Featured Seasonal Items 11-13 Seasonal Inspirations and Recipes

On the cover: Creamy Chocolate Winter Cake www.dawnfoods.com/ChocolateWinterCake

Page 2 2020 FALL & WINTER INTRODUCTION The Holidays Christmas Cookie Cups

• Dawn Exceptional® R&H® Richcreme® Vanilla Cake Base (3010051) • Gay Lea Foods Grade 1 Unsalted Butter with Permit (02484674) Dawn’s Fall/Winter Seasonal • BurnBrae Farms Whole Frozen Eggs (02443472) Inspiration Guide prepares • Lynch Foods Golden Corn Syrup (01060516) bakers for the holidays from • DDA Bakers All Purpose Flour (00842999) Halloween, Thanksgiving, • DDA Rainbow Non Pareils (00703547) • Dawn Exceptional Triple Chocolate Icing (01025619) Christmas, New Year’s and more. • Bakery Essentials Non Stick Pan Coating (2498146) Go to dawnfoods.com/recipes • Kraft Mini Marshmallows (02406660) for more seasonal recipes. • Candy canes Mix together 6oz sprinkles and 0.35oz all purpose flour. Reserve. In a bowl on a stand mixer fitted with the paddle attachment, place 1 pound crème cake mix, 4 oz softened butter, 2oz whole eggs, 1 oz corn syrup and mix on 1st speed until a cookie dough forms, 30 seconds- 1 minute. Mix in sprinkle mixture. Using a conventional size muffin pan, treat pan with pan spray. Using a #30 black handled scoop, scoop cookie dough into muffin pan. Make a small depression in the center of each cavity. Bake at 360F until cookies are set (they will have a depression in the center). Let cool completely and depan. Pipe fudge icing into the center depression of each cookie cup, top with marshmallows and a candy cane. Baker’s Note: To make regular cookies, simply follow the above steps, but bake on flat sheet tray lined with parchment.

The Fall and Winter months are a time for celebration and giving thanks for your loved ones. Adding a touch of seasonality to sweet treats can make a dessert, and your celebration all the more special.

Page 3 THANK YOU FOR ALL YOU DO

We’re in this together

From the heart of a Baker to another Baker, the most important thing we have is our customers. As we thank you, we want to give you marketing tips & tools for you to thank your customers and community.

Page 4 NOW MADE IN CANADA Cake inspiration JUST GOT CLOSER TO H ME

Select cake mixes from Dawn are now made in Canada. www.dawnfoods.com/ca/madeincanada

Page 5 ENROLL TODAY! DAWN’S NEW CUSTOMER ACCOUNT & PAYMENT PORTAL

• View/print/pay invoices 24/7 online • Make payments via ACH (online checking) or credit card (fee applies), ask for details • Spend more time growing your business • Access to your account information • Available in multiple languages when you need it

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’s Customer Account and Payment Portal is another example of our commitment to your success.

1. Go to www.dawnfoods.com/accountportal 2. If you have not set up your account, click on Portal Self Registration. 1 3. Select your language. 4. Enter your name and email address. 5. Referring to a full, unpaid invoice, enter your Dawn customer number as the Account #. 6. Also referring to a full, unpaid invoice, enter the invoice number, leading with two zeros. 2 For example, if the invoice number is 12345678, make sure to enter 0012345678. 7. Create a Password using a minimum of six characters. When registering a Bank account, please make sure the legal name on the bank account is entered. Bank routing section: enter Financial Institution number and Transit number. 3 4

9999999 12345678 5 6 7

8. To pay your invoice, select “Open Invoices” from the Invoices drop down menu. 8

Have questions? We’re here to help, contact the Dawn credit analyst on your invoice for assistance. Page 7 2020 SEASONAL INSPIRATION RECIPES - HALLOWEEN, FALL, THANKSGIVING

Pumpkin Cheesecake Blondie Swirl In a bowl of a stand mixer fitted with the paddle attachment, place 5 pounds crème cake, 12oz brown sugar, 1 pound 4oz ® ® ® • Dawn Exceptional R&H Richcreme canned pumpkin, 1 pound whole eggs, 5oz glucose syrup, Vanilla Cake Base (3010051) 1 pound 3oz vegetable oil, 2oz molasses, 1oz cinnamon, • Redpath Soft Yellow Brilliant Sugar (00821381) 0.5oz ginger, 0.15oz nutmeg, 0.15oz clove and mix on 1st • Seneca Vegetable Pumpkin Solid Pack (00233312) speed until mixture comes together. Scrape bowl and mix • BurnBrae Farms Whole Frozen Eggs (02443472) on 2nd speed for 30 seconds. Line 3, half sheet trays with parchment and treat with pan spray. Deposit 3 pounds • Lynch Foods Golden Corn Syrup (01060516) prepared batter on each half sheet and spread to the edges. • Bunge Capri Veg Oil (02336148) Deposit 1 pound each cream cheese filling and pumpkin • Crosby Blackstrap Molasses (828816) cream cheese filling and swirl to top. Important: DO NOT • Saigon Cinnamon (359281) ADD MORE FILLING, too much filling will weigh down the blondie and it won’t bake correctly. Bake at 360F/182C until • Ground Spice Allspice (00827222) set all the way through, 30-45 minutes. Topping will crack- • Ground Ginger Spice (00814873) this is expected, I look for uniform cracking over the top to • Dawn Pastry Time Cheese Filling (01293422) determine doneness below.

• Bakery Essentials Non Stick Pan Coating (2498146) Baker’s Note: blondies may be baked without fillings and iced later if • Silicone Paper 16.375 x 24.375 Deluxe PK 1M (02354918) desired.

Pumpkin-flavoured foods continue to delight customers and drive sales for your bakery. The pumpkin flavour trend arrives earlier and earlier each year, with Dawn’s Pumpkin offerings you’ll be sure to have the right selection heading into the Fall season. Page 8 2020 SEASONAL INSPIRATION RECIPES - HALLOWEEN, FALL, THANKSGIVING

Mummy Brownies • Dawn Exceptional® R&H® Enhanced Performance Fudgy Brownie Mix (01159351) • Bakery Essentials Non Stick Pan Coating (2498146) • Silicone Paper 16.375 x 24.375 Deluxe PK 1M (02354918) • Van Leer Shine White Coating EZ- Melt Wafers (2496380) • Eyeball sprinkles Mix brownie mix according to manufacturer directions. Line a half sheet tray with parchment and treat with pan spray. Deposit 3 pounds batter, spread to edges, and bake at 350F/175C until set. Let brownies cool completely then freeze. Unmold and cut while frozen (this step is optional, but the brownies will both unmold and slice much easier from frozen). Melt white chocolate and drizzle on each brownie, place two eyeball sprinkles while chocolate is still warm. Baker’s Note: if eyeball sprinkles are unavailable, simply pipe a bit of white chocolate in a circle and top with a dab of melted chocolate for the eyes.

Orange* with Orange Sanding Sugar • Chefmaster Sunset Orange Liqua-Gel (2333871) Fall Donuts • DDA Hard Orange Sprinkles (00846181) • Dawn Exceptional® Yeast Raised Donut Mix (00666290) Orange* with Chocolate Sprinkles • Chefmaster Sunset Orange Liqua-Gel (2333871) • Water • DDA Hard Chocolate Sprinkles (00845480) • Compressed Yeast (323519) Orange* with Red* Stripes • Dawn Select Dip’N Set Icing White (01292309) • Chefmaster Sunset Orange Liqua-Gel Colour (2333871) • Dawn Select Dip‘N Set Chocolate Icing (01292284) • Chefmaster Red Red Liqua-Gel Colour (2333912) Yellow* with Fall Sprinkles Create an amazing selection of Fall Themed donuts with • Golden Yellow Food Colour Dawn Select Dip’N Set and sprinkles. • DDA Orange Sprinkles (846181) For all donuts, start by preparing the donut mix according to • DDA Red Sprinkles (845745) • DDA Yellow Sprinkles (845703) manufacturer’s instructions. Then refer to the following ingredient list for specific decorating combinations. Yellow* with Orange* Stripes • Chefmaster Sunset Orange Liqua-Gel Colour (2333871) *To create various coloured icings, mix together one of the food • Chefmaster Golden Yellow Liqua-Gel Colour (2334415) colourings and Select Dip’N Set Icing White (01292309) Red* with Orange* Sprinkles • Chefmaster Sunset Orange Liqua-Gel Colour (2333871) • Golden Yellow Food Colour Red* with Fall Sprinkles • Chefmaster Red Red Liqua-Gel Colour (2333912) • Spectra Autumn Leaves Sprinkles (2370261) Red* with Orange* Stripes • Chefmaster Red Red Liqua-Gel Colour (2333912) • Chefmaster Sunset Orange Liqua-Gel Colour (2333871) Chocolate† with Chocolate Sprinkles • Dawn Select Dip‘N Set Chocolate Icing (01292284) • DDA Hard Chocolate Sprinkles (00845480) Chocolate† with Fall Sprinkles • Dawn Select Dip‘N Set Chocolate Icing (01292284) • DDA Hard Yellow Sprinkles (00845703) • DDA Hard Orange Sprinkles (00846181) Chocolate† with Red* Stripes • Dawn Select Dip’N Set Chocolate Icing (01292284) • Chefmaster Red Red Liqua-Gel Colour (2333912)

Page 9 2020 SEASONAL INSPIRATION RECIPES - HALLOWEEN, FALL, THANKSGIVING

Chocolate Chip Cookie Cups In a bowl on a stand mixer fitted with the paddle attachment, place 1 pound/455 ® ® ® • Dawn Exceptional R&H Richcreme grams crème cake mix, 4 oz softened butter, Vanilla Cake Base (3010051) 2oz whole eggs, 1 oz corn syrup, and 6oz • Dawn Exceptional® Triple Chocolate Icing chocolate chips and mix on 1st speed until a (01025619) cookie dough forms, 30 seconds- 1 minute. • Gay Lea Foods Grade 1 Unsalted Using a conventional size muffin pan, treat pan with pan spray. Using a #30 black handled • Butter with Permit (02484674) scoop, scoop cookie dough into muffin pan. • BurnBrae Farms Whole Frozen Eggs (02443472) Make a small depression in the center of each • Lynch Foods Golden Corn Syrup (01060516) cavity. Bake at 360F/182C until cookies are set (they will have a depression in the center). Let • Dawn Chocolate Chip Semisweet 4M (00680860) cool completely and depan. • Bakery Essentials Non Stick Pan Coating (2498146) Pipe fudge icing into the center depression of • Mona Lisa White and Dark Blossoms (2341288) each cookie cup, top with chocolate curls. Baker’s Note: To make regular cookies, simply follow the above steps but bake on flat sheet tray lined with parchment.

Orange* with White Sprinkles • Chefmaster Neon Orange Liqua-Gel (2333970) Halloween Donuts Pre order only • Dawn Exceptional® Yeast Raised Donut Mix (00666290) • DDA Hard White Sprinkles (00845711) • Water Orange* with Orange Sanding Sugar • Chefmaster Neon Orange Liqua-Gel (2333970) • Compressed Yeast (323519) Pre order only • Dawn Select Dip’N Set Icing White (01292309) • DDA Hard Orange Sprinkles (00846181) • Dawn Select Dip‘N Set Chocolate Icing (01292284) Orange* with Chocolate Web • Chefmaster Neon Orange Liqua-Gel Colour (2333970) Create an amazing selection of Halloween donuts with Pre order only Dawn Select Dip’N Set and sprinkles. • VAN LEER Shine Dark Chocolate Flavoured Coating Ezmelt (02496364) For all donuts, start by preparing the donut mix according † to manufacturer’s instructions. Then refer to the following ingredient Chocolate Orange Sprinkles • Dawn Select Dip’N Set Chocolate Icing (01292284) list for specific decorating combinations. • DDA Hard Orange Sprinkles (00846181) *To create various coloured icings, mix together one of the food colourings Purple* with Chocolate & Orange Sprinkles and Select Dip’N Set Icing White (01292309) • Chefmaster Neon Purple Liqua-Gel Colour (442567) • DDA Hard Orange Sprinkles (00846181) • DDA Hard Chocolate Sprinkles (00845480) Purple* with Orange Sprinkles • Chefmaster Neon Purple Liqua-Gel Colour (442567) • DDA Hard Orange Sprinkles (00846181) Purple* with Chocolate Web • Chefmaster Neon Purple Liqua-Gel Colour (442567 • VAN LEER Shine Dark Chocolate Flavoured Coating Ezmelt (02496364) Green* with Chocolate Sprinkles • Chefmaster Neon Green Liqua-Gel Colour (2333962) • Spectra Halloween Sprinkles Pre order only Green* with Chocolate Sprinkles • Chefmaster Neon Green Liqua-Gel Colour (2333962) • DDA Hard Chocolate Sprinkles (00845480) Green* with Chocolate Web • Chefmaster Neon Green Liqua-Gel Colour (2333962) • VAN LEER Shine Dark Chocolate Flavoured Coating Ezmelt (02496364) Page 10 2020 SEASONAL INSPIRATION RECIPES - CHRISTMAS AND NEW YEAR’S

Sparkling NYE Cupcakes • Dawn Exceptional Baker’s Request White Cake Mix (499865) • Dawn Exceptional® Baker’s Request® White Cake Mix (938186) • Dawn Spread N’ Fill White Buttercreme Style Icing (01300912) • Mona Lisa Jura Round Choc Decoration (02454198) • Mini Baking cups in Gold and Silver • J.J. Marshall 125-300 White Mini Baking Cups 20/500 CT (02487503) Line mini cupcake pan with foil liners. Mix cake according to manufacturer’s instructions. Use a #40 purple scoop to deposit 0.5oz/14 grams batter into each cavity. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely. Pipe on a swirl of buttercream and sprinkle with sanding sugar or pearls.

White* with Red* & Green* Stripes Christmas Donuts • Chefmaster Red Red Liqua-Gel Colour (2333812) • Chefmaster Leaf Green Liqua-Gel Colour (2333813) • Dawn Exceptional® Yeast Raised Donut Mix (00666290) White* with Snowflake Sprinkles • Water • Spectra Blue and White Snowflake (02370302) • Compressed Yeast (323519) White* with Christmas Sprinkles • Dawn Select Dip‘N Set Icing White (01292309) • SPECTRA Red and Green Tree (02370253) • Dawn Select Dip‘N Set Chocolate Icing (01292284) Glazed with Chocolate Sprinkles • Dawn Grande Finale Crystal Glaze (01296129) Create an amazing selection of Christmas donuts with • Dawn Extra Rich Flavour Cream Cheese Dawn Select Dip’N Set and sprinkles. Buttercream Style Icing (01292276) • DDA Hard Chocolate Sprinkles (00845480) For all donuts, start by preparing the donut mix according to manufacturer’s instructions. Then refer to the following ingredient list Chocolate with Red & Green Sprinkles for specific decorating combinations. • DDA Hard Red Sprinkles (00845745) • DDA Hard Green Sprinkles (00845729) *To create various coloured icings, mix together one of the food colourings Chocolate with Christmas sprinkles and Select Dip’N Set Icing White (01292309) • SPECTRA Red and Green Tree (02370253) Green* with White Stripe • Chefmaster Leaf Green Liqua-Gel Colour (2333813) Green* with Green Sprinkles • Chefmaster Leaf Green Liqua-Gel Colour (2333813) • DDA Hard Green Sprinkles (00845729) Green with Christmas Sprinkles • Chefmaster Leaf Green Liqua-Gel Colour (2333813) • DDA Red Sprinkles (00845745) • DDA White Sprinkles (00845711 Red* Striped • Chefmaster Red Red Liqua-Gel Colour (2333812) Red* Pink White Candy cane Sprinkles • Chefmaster Red Red Liqua-Gel Colour (2333912) • DDA Red Spinkles (845745) • DDA White Sprinkles (845711) • DDA Pink Sprinkles (827074) Red* with Christmas Sprinkles • Chefmaster Red Red Liqua-Gel Colour (2333912) • Spectra Red and Green Tree (02370253) Page 11 2020 SEASONAL INSPIRATION RECIPES - CHRISTMAS AND NEW YEAR’S

Rosca de Reyes (Three Kings Bread) How to make the pasta: Place 2 pounds 8 oz/1134 grams granulated sugar, 2 pounds 8 For the pasta: oz/1134 grams powdered sugar, 5 pounds/2275 grams shortening, • Dawn Coarse Sugar (00840117) 5 pounds 4 ounces/2381 grams bread flour in a bowl fitted with • Redpath Icing Sugar (00814849) the paddle attachment, stir for one minute and scrape down the • BUNGE NH-39 All Purpose Shortening (02347616) bowl. Turn to speed 1 for 45 seconds, scrape the bowl, then speed 2 for 25 seconds. Reserve.. • DDA Diamond Unbleached Flour (00831778) How to make the dough: For the dough: Place 50 pounds Sweet Dough mix, 9 pounds bread flour, and • Dawn Exceptional® Danish Base (2323781) 1 pounds 2 oz/510 grams yeast in a stand mixer fitted with the • DDA Diamond Unbleached Flour (00831778) paddle attachment. Mix on 1st speed for 1-2 minutes until well blended. Switch to the bread hook attachment and add 7 pounds • American Yeast Instaferm Red (1075185) 8 oz/3400 grams eggs, 16 pounds 8oz/7485 grams water, 5 • BurnBrae Farms Whole Frozen Eggs (02443472) pounds/2275 grams butter, 2 pounds 3oz/995 grams fruit bits, and • Water 0.5oz15 grams cinnamon and mix on 1st speed for 1-2 minutes • Gay Lea Foods Grade 1 Unsalted Butter with Permit (02484674) until clean up stage is reached. Increase speed to 2 and mix 12-15 minutes until dough is fully developed and has a gluten window. • Dawn Orange Fruit Bits (01296187) Bulk ferment for 90 minutes at room temperature, covered. Divide • Saigon Cinnamon (359281) dough into 1kg duffs, round, and bench for 20-30 minutes. Roll • Chefmaster Liquid Red Red Gel Colour (02333912) into a long strips, then roll the ends together to make giant ovals. • Chefmaster Liquid Neon Green Gel Colour (02333962) Egg wash, decorate with strips of prepared pasta, sweet dough • Chefmaster Liquid Neon Yellow Gel Colour (02333996) strips, and cherries. Proof for 30 minutes at 90F/32C, 100% relative humidity. Bake at 350F/175C until golden brown and • DDA Whole and Broken Red Glace Cherry (01288639) internal temperature reached 190F/88C.

PagePage 12 12 New! Blueberry and Apple Crisp Donut Mixes

Exciting flavour variety • Consistent performance • Easy to Use

Item # Description Sale Unit Gross Cs Wt Pallet Count Cs

03013861 Dawn Exceptional Majestic Blueberry Cake Donut Mix Bag 20 kg 50 03013892 Dawn Exceptional Majestic Apple Crisp Cake Donut Mix Bag 20 kg 50

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For 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 help our customers mark the moments in life that matter.

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