Sales / Customer Service:
Dawn Foods has expanded its range of easy to use concentrated flavour pastes with the introduction of a new all natural flavour Coconut Compound that can be used to add the fresh ‘on-trend’ taste of coconut to fillings, creams, mousses, toppings and frostings.
The new Coconut Compound joins Dawn’s other flavours in the range including pistachio, pomegranate, lemon, mango, passionfruit, blueberry, cocoa, caramel and many others. Made with real coconut pulp and coconut cream, the Compound is free from preservatives for a cleaner taste.
Traditionally a summer season ingredient, coconut is now established as a popular all year-round flavour, with research confirming that it is a top flavour in the bakery category. Coconut was used in 40% of new product launches in 2015 and globally has seen the highest growth rate in the past three years*.
Easy to use, Dawn’s Coconut Compound is multi-purpose and can be used to create a range of sweet treats such coconut cakes, patisserie and desserts. With a harmonised dosage of 40-60g per 1000g of cream or batter, it is easy for bakers to calculate recipe quantities and ensure consistency. All compounds also have standardised viscosity for easy application.
The creamy notes of coconut are the perfect accompaniment to classic fruit and chocolate flavours and bakers can achieve great taste with little product needed.
Try this recipe for a mouth-watering offering with a multitude of textures that will appeal to a consumer’s sense of adventure.
Coconut Chocolate Cake:
Whip 200g water and 20g DAWN® Ovafina, then add in 200g sugar to
make a meringue mixture.
Mix 150g sugar, 200g ground hazelnut and 40g cocoa powder, then carefully fold into the meringue mixture.
Spread the mixture onto the sides of a semi-cylindrical strip mould.
For the coconut creme cake batter, mix 1000g DAWN® Creme Cake Base - Plain, 350g egg, 300g soft butter, 250g water and 100g DAWN® Coconut Compound for 1 minute on slow and 3 minutes on medium speed.
Pour the batter into the mould on top of the hazelnut meringue mixture.
Bake at 180°C for 35-40 minutes and allow to cool.
Cover with tempered DAWN® San Felipe Plain Belgian Couverture and finish with chocolate and coconut shavings.
* Innova Market insights & Mintel 2016