University College Birmingham (UCB) student Laura Gibbons finalised three classic recipe re-inventions with Dawn Foods Head Application Chef Robin Loud when he recently visited UCB.
The on-trend flavour of salted caramel is now available as part of Dawn Foods’ wide range of Fonds; cream stabilisers that are ideal for a variety of dessert applications.
The focus is on mouthfeel, imprinted foods, embossed coatings and multiple textures in one. New surface textures and ways to create texture, in and on food, will start to be more commonplace with extruding and food ink printing onto edibles. Consumers want fun ways to personalise their edible creations.
Dawn Foods has reformulated and improved its range of classic American Bakery mixes and bases for muffins, cookies, crème cake and carrot cake.
Easter is “hopping” up on us, so make sure you are in plentiful supply of seasonal sweets and treats. Customers will be after pastel coloured and indulgent bakes creatively decorated for this occasion.