Dawn Foods has improved and expanded its range of gluten-free ingredients to meet increased demand for free-from bakery.
Dawn’s gluten-free Vanilla Muffin, Chocolate Muffin, Brownie and Chocolate Cake mixes have been given new and improved recipes, and now contain UTZ-certified sustainably sourced chocolate. The company has also increased the bag size for all gluten-free mixes from 12.5kg to 15kg.
New additions to the gluten-free range are a Choux Pastry Mix, a Lemon Cake Mix and a Plain Cake Mix. A gluten-free Cookie Mix is also planned to launch soon.
The cake mixes can be used across a variety of applications such as muffins, sheet-cakes and traybakes. The Choux Pastry Mix can be used for patisserie such as éclairs and profiteroles, requiring the addition of water, egg and oil. Dawn recommends filling the pastry with fresh cream, flavoured with Dawn Compounds or Dawn Fruit Fillings, which are also free from gluten.
All its gluten-free ingredients have been produced in a dedicated BRC-certified gluten-free production facility and could be used in the same way as their regular counterparts, giving the same finished product with no compromise on flavour or texture, Dawn said.
Last week, the ingredients manufacturer named Megan Roberts, a finalist at last year’s Baking Industry Awards, as student ambassador.