Seasonal Inspirations and Recipes

• Dawn Exceptional® R&H® Fudgey Brownie Mix (874223) • Bakery Essentials No Stick Pan Coating (2498154) • Patterson Paper 12” X 700’ Parchment Paper Roll 1CT (735285) • 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 paper and treat with pan spray. Deposit 3 pounds batter, spread to edges, and bake at 350° F 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.

Fall Donuts

• Dawn Exceptional® Raised A® Donut Mix (25437) • Water • Redstar Compressed Yeast (917958) • Dawn Exceptional Fon Dip White Flat Icing (00018952) Or Dawn

Exceptional Enhanced Stability White Flat Icing (00672560) • Dawn Exceptional Fon Dip Chocolate Flat Icing (00018895) Or Dawn

Exceptional Enhanced Stability Chocolate Flat Icing (00672586)

Create an amazing selection of Fall Themed donuts with Dawn’s Exceptional Raised A® and a variety of icings and sprinkles. For all donuts, start by preparing the donut mix according to manufacturer’s instructions. Then refer to the following ingredient list for specific decorating combinations. *To create various colored icings, mix together one of the food colorings and either Dawn Exceptional Fon Dip White Flat Icing (00018952) or Dawn Exceptional Enhanced Stability White Flat Icing (00672560) †Dawn Exceptional Fon Dip Chocolate Flat Icing (00018895) or Dawn Exceptional Enhanced Stability Chocolate Flat Icing (00672586)

Orange* with Orange Sanding Sugar

• Chefmaster Sunset Orange Liqua-Gel (2333871) • DDA Orange Sanding Sugar (1125435)

Orange* with Chocolate Sprinkles

• Chefmaster Sunset Orange Liqua-Gel (2333871) • DDA Dark Chocolate Decorettes (2399906)

Orange* with Red* Stripes

• Chefmaster Sunset Orange Liqua-Gel (2333871) • Chefmaster Red Red Liqua-Gel Color (2333812)

Yellow* with Fall Sprinkles

• Chefmaster Golden Yellow Liqua-Gel Color (2334415) • DDA Autumn Blend Non-Pareils (1125493) or • Kerry Pumpkin Decorette Blend (2334259)

Yellow* with Orange* Stripes

• Chefmaster Sunset Orange Liqua-Gel Color (2333871) • Chefmaster Golden Yellow Liqua-Gel Color (2334415)

Red* with Orange* Sprinkles

• Chefmaster Red Red Liqua-Gel Color (2333812) • DDA Orange Decorettes (2399724)

Red* with Fall Sprinkles

• Chefmaster Red Red Liqua-Gel Color (2333812) • Kerry Fall Leaf Blend Decorettes (2388553)

Red* with Orange* Stripes

• Chefmaster Red Red Liqua-Gel Color (2333812) • Chefmaster Sunset Orange Liqua-Gel Color (2333871)

Chocolate† with Chocolate Sprinkles

• DDA Dark Chocolate Decorettes (2399906)

Chocolate† with Fall Sprinkles

• Kerry Autumn Blend Sprinkles (2384759)

Chocolate† with Red* Stripes

• Chefmaster Red Red Liqua-Gel Color (2333812)

• Dawn Exceptional® R&H® Richcreme® Vanilla

Cake Base (435926) • Plugra European Style Unsalted Butter (1046334) • DDA Pasteurized Whole Eggs Frozen (439621)

• Bakery Essentials 42/43% Dextrose Equivalent

Corn Syrup 60# (2506254) • Bakery Essentials Semisweet Chocolate 4M

Drop (2504894) • Bakery Essentials No Stick Pan Coating (2498154) • Dawn Exceptional Classic Chocolate Fudge

Icing (00878902) • Mona Lisa Marble Chocolate Decoration Curls (2438324 In a bowl on a stand mixer fitted with the paddle attachment, place 1 pound creme cake mix, 4 oz softened butter, 2oz whole eggs, 1 oz corn syrup, and 6oz chocolate chips and mix on 1st speed until a cookie dough forms, 30 seconds - 1 minute. 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 360° F 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 chocolate curls

Baker’s Note: To make regular cookies, simply follow the above steps, but bake on flat sheet tray lined with parchment.

Halloween Donuts

• Dawn Exceptional® Raised A® Donut Mix (25437) • Water • Redstar Compressed Yeast (917958) • Dawn Exceptional Fon Dip White Flat Icing (00018952) Or Dawn

Exceptional Enhanced Stability White Flat Icing (00672560) • Dawn Exceptional Fon Dip Chocolate Flat Icing (00018895) Or Dawn

Exceptional Enhanced Stability Chocolate Flat Icing (00672586)

Create an amazing selection of Halloween donuts with Dawn’s Exceptional Raised A® and a variety of icings and sprinkles. For all donuts, start by preparing the donut mix according to manufacturer’s instructions. Then refer to the following ingredient list for specific decorating combinations. *To create various colored icings, mix together one of the food colorings and either Dawn Exceptional Fon Dip White Flat Icing (00018952) or Dawn Exceptional Enhanced Stability White Flat Icing (00672560) †Dawn Exceptional Fon Dip Chocolate Flat Icing (00018895) or Dawn Exceptional Enhanced Stability Chocolate Flat Icing (00672586)

Orange* with Ghost Sprinkles

• Chefmaster Neon Orange Liqua-Gel (2333970) • Kerry White Ghosts Decorettes (2389949)

Orange* with Orange Sanding Sugar

• Chefmaster Neon Orange Liqua-Gel (2333970) • DDA Orange Sanding Sugar (1125435)

Orange* with Chocolate Web

• Chefmaster Neon Orange Liqua-Gel Color (2333970) • Van Leer Shine Milk Chocolate Flavored Coating

EZ-Melt Wafers (2496372)

Chocolate† with Black & Orange Sprinkles

• Kerry Halloween Blend Decorettes (2386416)

Purple* with Black & Orange Sprinkles

• Chefmaster Neon Purple Liqua-Gel Color (442567) • Kerry Pumpkin and Bats Decorettes (2404151)

Purple* with Orange Sprinkles

• Chefmaster Neon Purple Liqua-Gel Color (442567) • DDA Orange Decorettes (2399724)

Purple* with Chocolate Web

• Chefmaster Neon Purple Liqua-Gel Color (442567) • Van Leer Shine Milk Chocolate Flavored Coating

EZ-Melt Wafers (2496372)

Green* with Halloween Sprinkles

• Chefmaster Neon Green Liqua-Gel Color (2333962) • Kerry Twinquins Fright Night Sprinkles (2418491)

Green* with Chocolate Sprinkles

• Chefmaster Neon Green Liqua-Gel Color (2333962) • DDA Dark Chocolate Decorettes (2399906)

Green* with Chocolate Web

• Chefmaster Neon Green Liqua-Gel Color (2333962) • Van Leer Shine Milk Chocolate Flavored Coating

EZ-Melt Wafers (2496372)

• Dawn Exceptional Baker’s Request White Cake Mix (499865) • Water • Bakery Essentials® Soybean Vegetable Oil (2505321) • Dawn White Buttercreme Style Icing (02434356) • Kerry Kingsblingz Gold Crystal (1368697)

• Kerry Kingsblingz Grande Pearls (02388628) • Enjay Silver Foil Baking Cups Mini (01333252) • Enjay Gold Foil Baking Cups Mini (01333202) Line mini cupcake pan with foil liners. Mix cake according to manufacturer’s instructions. Use a #40 purple scoop (1 2/3 tbs.) to deposit 0.5oz 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.

Christmas Donuts

• Dawn Exceptional® Raised A® Donut Mix (25437) • Water • Redstar Compressed Yeast (917958) • Dawn Exceptional Fon Dip White Flat Icing (00018952) Or Dawn

Exceptional Enhanced Stability White Flat Icing (00672560) • Dawn Exceptional Fon Dip Chocolate Flat Icing (00018895) Or Dawn

Exceptional Enhanced Stability Chocolate Flat Icing (00672586) Create an amazing selection of Christmas donuts with Dawn’s Exceptional Raised A® and a variety of icings and specific sprinkles. For all donuts, start by preparing the donut mix according to manufacturer’s instructions. Then *To create various colored icings, mix together one of the food colorings and either Dawn Exceptional Fon Dip White Flat Icing (00018952) or Dawn Exceptional Enhanced Stability White Flat Icing (00672560) †Dawn Exceptional Fon Dip Chocolate Flat Icing (00018895) or Dawn Exceptional Enhanced Stability Chocolate Flat Icing (00672586)

White* with Red* & Green* Stripes

• Chefmaster Red Red Liqua-Gel Color (2333812) refer to the following ingredient list for specific decorating combinations.

• Chefmaster Leaf Green Liqua-Gel Color (2333813)

White* with Snowflake Sprinkles

• Kerry Snowflake Sprinkle Shapes (2314061)

White* with Christmas Sprinkles

• Kerry Holly Blend Decorettes (2388991)

Glazed with Gingerbread Sprinkles

• Dawn Thinnest Set Fast Finish Original Donut Glaze (00139519) • Dawn Exceptional® Cream Cheese Buttercreme

Style Icing (02437863) • Kerry Gingerbread Man Decorette Shapes (2468222)

Chocolate with Red & Green Sprinkles

• Kerry Red Non-Pareils (1196642) • DDA Green Non-Pareils (318287)

Chocolate with Christmas sprinkles

• Chefmaster Red Red Liqua-Gel Color (2333812) • Kerry Jingle Blend Decorettes (2387092)

Green* with White Stripe

• Chefmaster Leaf Green Liqua-Gel Color (2333813)

Green* with Green Sprinkles

• Chefmaster Leaf Green Liqua-Gel Color (2333813) • Kerry Green Sanding Sugar (1109679)

Green with Christmas Sprinkles

• Chefmaster Leaf Green Liqua-Gel Color (2333813) • Kerry Jingle Blend Non-Pareils (1314517)

Red* with White Stripe

• Chefmaster Red Red Liqua-Gel Color (2333812)

Red* with Candy cane Sprinkles

• Chefmaster Red Red Liqua-Gel Color (2333812) • Kerry Peppermint Candy Cane Variegated

Decorations (2468339)

For the pasta:

• Special Baker’s Granulated Sugar 50# (85639) • Bakery Essentials Cane 6/10X Powder Sugar (2492784) • Bakery Essentials EIE Soy All Purpose Shortening (2505496 or 2505280) • DDA Premium Unbleached Bread Flour (615106)

For the dough:

• Dawn Exceptional® Bizcocho Sweetdough Mix (731621) • DDA Premium Unbleached Bread Flour (615106) • SAF Yeast Gold 50# (623430) • DDA Pasteurized Whole Egg Frozen (235317) • Water • Plugra European Style Unsalted Butter (1046334) • Dawn Orange Fruit Bits (15818) • DDA Ceylon Cinnamon Coarse (1096587) • Muneco para Rosca/Plastic Baby (926610) • Kini GLC Fruit Green Acitron Strip (1073478) • Kini GLC Fruit Red Acitron Strip (1073444) • DDA Red Halves Glace Cherries (1288704)

How to make the pasta:

Place 2 pounds 8 oz granulated sugar, 2 pounds 8 oz powdered sugar, 5 pounds shortening, 5 pounds 4 ounces bread flour in a bowl fitted with the paddle attachment, stir for one minute and scrape down the bowl. Turn to speed 1 for 45 seconds, scrape the bowl, then speed 2 for 25 seconds. Reserve.

How to make the dough:

Place 50 pounds Bizcocho mix, 9 pounds bread flour, and 1 pound & 2 oz of yeast in a stand mixer fitted with the paddle attachment. Mix on 1st speed for 1-2 minutes until well blended. Switch to the bread hook attachment and add 7 pounds 8 oz eggs, 16 pounds & 8oz water, 5 pounds butter, 2 pounds & 3oz fruit bits, and 0.5oz cinnamon and mix on 1st speed for 1-2 minutes 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. Bulk ferment for 90 minutes at room temperature, covered. Divide dough into 1kg duffs, round, and bench for 20-30 minutes. Roll into long strips, then roll the ends together to make giant ovals. Egg wash the dough, decorate with strips of prepared pasta, acitron strips, and cherries. Proof for 30 minutes at 90° F, 100% relative humidity. Bake at 350° F until golden brown and internal temperature reached 190° F

“YOU DESERVE A DONUT” PACKAGING PROGRAM With a colorful new design, our packaging program is an attractive way to showcase your products, incorporating donut boxes, bags and even coffee cups.

Boxes, Bags & Cups

Bakery Essentials® Donut Boxes are made of first quality SBS, which is FDA approved for direct food contact. They also feature an easy-open 6-corner design, which allows quick filling of various types of donuts. Bakery Essentials® Donut Bags are strong, durable and completely recyclable. They are made from 100% virgin paper which is FDA approved for direct food contact. They feature a colorful design on extra white, bright paper. These bags are packed in 500 count bundles with a complete outer wrapping to maintain the integrity and sanitation of the bags and minimize packaging waste. Bakery Essentials® Donut Cups come in three sizes that hold 12, 16, and 20 ounces of hot beverages, all of which can be used with the white sip lids (one-size-fits-all).

ITEM #

BOXES

02504175 02504141 02504159

BAGS

02502955 02502989 02502963

CUPS

02508531 02508549 02508721

LID

DESCRIPTION

1 DOZEN EDGE BOX, 10" x 6.25" x 3.5" 1 DOZEN FLAT BOX, 14.25" x 10.75" x 2.25" 2 DOZEN EDGE BOX, 14" x 10" x 3.5"

2# BAG 4# BAG 6# BAG

12 OZ HOT CUP 16 OZ HOT CUP 20 OZ HOT CUP

UNIT OF SALE PACK SIZE

CASE CASE CASE

BUNDLE BUNDLE BUNDLE

CASE CASE CASE 200 CT 125 CT 125 CT

500 CT 500 CT 500 CT

600 CT 384 CT 312 CT