indulgent take home desserts - cloverhill foods · indulgent take home desserts • a range of...
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Indulgent Take Home Desserts
• A range of indulgent desserts which are designed to be baked in their tray packaging, finished, wrapped & labelled in store.
• They can be enjoyed as they are or heated at home in their tray for 6-8mins @ 160C until warm and sticky.
• This range meets the growing demand for convenience while also maintaining the desire for freshness within the in store bakery category.
• Inspired by what Innova Bakery Market Insights 2017 refers to as ‘Plain Sophistication’ where a product is made more premium by adding flavor to the base ingredient, adding inclusions and carrying this through to product presentation.
• Innova Bakery Market Insights 2017 further reported that indulgence is the main driver for in-store bakery shopping noting that few main stream launches in confectionery are health positioned.
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Ingredients Cloverhill Codes Weights
Kg g
Crème Cake CAMX047 2 500
Liquid Egg REFR014 - 830
Vegetable Oil GROI025 - 750
Water - 500
Lemon Flavour Paste FOCO081 - 60
Moorea Blueberry JAFR041 1 200
Crumble Mix CACA018 - 375
Water - 40
Springel Neutral Glaze (Optional Decoration)
TOFI131 - 60
Zesty Lemon & Blueberry Pudding
Zesty Lemo
n &
Blu
eberry P
ud
din
g
Yield: 15 x 345g
Scale Weight:Baked Weight:Finished Weight:
300g + 105g = 405g345g345g
Shelf life: 5 Days
Packaging: Bake Stable Tray
220mm x 150mm x 350mm
Label: Flash Sticker
Heat @ Home - 160C for 6-8 mins.
Bakers Tip:Apply the glaze to the
blueberry filling areas to enhance the colour &
create contrast. Do not apply glaze to the
crumble as this will cause it to soften.
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Zesty Lemo
n &
Blu
eberry P
ud
din
g
• Weigh the Crème Cake Mix as directed. Add the egg and mix for 4 minutes on high speed.
• Scrape down the sides and the bottom of the bowl.
• Gradually add the directed amount of oil and water and mix for 2 minutes on high speed.
1 2 3
4 5 6
• Weigh the directed amount of lemon paste into the Crème Cake mix and stir until well combined.
• Bake at 190C for 30 -35 minutes until golden brown and baked through.
• To Decorate: Dust with a little Sweet & White and apply melted neutral glaze to the blueberry filling only.
• Weigh 300g Lemon flavoured Crème Cake mix into each tray.
• Spread out evenly into the corners of the tray.
• Place 80g of the Blueberry Fruit Filling into a piping bag. Cut a medium sized hole in the bottom of the bag.
• Pipe into the tray in a evenly dispersed pattern.
• In a bowl add the crumble mix and water and stir together until it forms small lumps.
• Scatter 25g of the crumble evenly over the tray bake.
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Ingredients Cloverhill Codes Weights
Kg g
Crème Cake CAMX047 2 500
Liquid Egg REFR014 - 830
Vegetable Oil GROI025 - 750
Water - 500
Dreidoppel Strawberry Paste JAFR014 - 75
Strawberry Pie Filling JAFR014 1 200
Decorar Blanco TOFI151 - 250
Crumble Mix CACA018 - 375
Water - 40
Strawberry & Cream Crunch TOFI120 - 80
Yield: 15 x 365g
Scale Weight:Baked Weight:Finished Weight:
300g + 105g = 405g345g365g
Shelf life: 5 Days
Packaging: Bake Stable Tray
220mm x 150mm x 350mm
Label: Flash Sticker
Heat @ Home -160C for 6-8 mins.
Bakers Tip:Apply the Strawberry &
Cream Crunch while the Decorar Blanco is still wet to ensure it sticks to the surface.
Strawberry & Cream Brunch
Strawb
erry & C
ream B
run
ch
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1 2 3
4 5 6
Strawb
erry & C
ream B
run
ch
• Weigh the Crème Cake Mix as directed. Add the egg and mix for 4 minutes on high speed.
• Scrape down the sides and the bottom of the bowl.
• Gradually add the directed amount of oil and water and mix for 2 minutes on high speed.
• Weigh the directed amount of strawberry paste into the Crème Cake mix and stir until well combined.
• Weigh 300g Strawberry flavoured Crème Cake mix into each tray.
• Spread out evenly into the corners of the tray.
• Place 80g Strawberry Fruit Filling in sections through the tray of crème cake.
• Using a knife or a spoon swirl the Strawberry Fruit Filling evenly through the crème cake.
• In a bowl add the crumble mix and water and stir together until it forms small lumps.
• Scatter 25g the crumble evenly over each tray bake.
• Bake at 190C for 30 -35 minutes until golden brown and baked through.
• Using a fork apply 16g of Decora Blanco randomly to the top and sprinkle with 6g strawberry cream crunch before it sets.
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Ingredients Cloverhill Codes Weights
Kg g
Chocolate Fudge Brownie Mix CAMX066 2 500
Water - - 685
Oil GRO1025 - 935
Liquid Egg REFR014 - 435
Dreidoppel Orange Paste FOCO079 80
Decora Cacoa TOFI150 750
Decora Blanco TOFI151 - 250
Orange Fizzy Balls TOFI228 - 80
Yield: 12 x 432g
Scale Weight:Baked Weight:Finished Weight:
400g340g432g
Shelf life: 7 Days
Packaging: Bake Stable Tray
220mm x 150mm x 350mm
Label: Flash Sticker
Heat @ Home -160C for 6-8 mins.
Bakers Tip:To ensure the
brownie has a sticky fudge like centre remove from the
oven when the very centre still has a slight wobble .
Choco Orange Crunch Brownie
Ch
oco
Oran
ge Cru
nch
Bro
wn
ie
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• Weigh the Brownie Mix as directed. Add the oil, water and liquid egg; mix for 1 minute on slow speed.
• Scrape down the sides and bottom of the bowl and mix for 4 minutes on medium speed until mixture is smooth and glossy.
1 2 3
4 5 6
• Weigh the directed amount of orange flavour paste into the brownie mix and stir until well combined.
• Scale 400g of the mix into each take home take.
Ch
oco
Oran
ge Cru
nch
Bro
wn
ie
• Using a spatula spread out evenly into the corners of the tray.
• Bake at 190C for 20 minutes until just baked.
• You should see a damp dark patch on the underside of the Brownie.
• Allow to cool before decorating.
• Melt the Decorar Cacao gently in the microwave. Using a spatula spread 60g evenly over the surface of the brownie.
• Using a fork apply the melted Decorar Blanco (20g) randomly to the top before the Decora Cacao has set. Immediately sprinkle with 6g orange fizzy balls before it sets.
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Ingredients Cloverhill Codes Weights
Kg g
Brownie Mix CAMX066 2 500
Water - - 685
Oil GRO1025 - 935
Liquid Egg REFR014 - 435
Chocolate Malt Balls CHOC087 - 200
Cream Cheese Topping TOFI204 800
Toffee Flavour FOCO082 - 65
Crispy 3 Colour Choco Balls TOFI129 - 50
Yield: 12 x 432g
Scale Weight:Baked Weight:Finished Weight:
400g340g432g
Shelf life: 7 Days
Packaging: Bake Stable Tray
220mm x 150mm x 350mm
Label: Flash Sticker
Heat @ Home - 160C for 6-8 mins.
Bakers Tip:To ensure the brownie has a sticky fudge like
centre remove from the oven when the very
centre still has a slight wobble .
Toffee Teaser Brownie
Toffee Teaser B
row
nie
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1 2 3
4 5 6
Toffee Teaser B
row
nie
• Weigh the Brownie Mix as directed. Add the oil, water and liquid egg; mix for 1 minute on slow speed.
• Scrape down the sides and bottom of the bowl and mix for 4 minutes on medium speed until mixture is smooth and glossy.
• Scale 400g of Brownie mix into each take home tray. Using a spatula spread out evenly into the corners of the tray.
• Bake at 190C for 20 minutes until just baked.
• You should see a damp dark patch on the underside of the Brownie.
• Allow to cool before decorating.
• Weigh the directed amount of toffee paste into the Cream Cheese topping and mix until well combined.
• Using a spatula spread 70g per tray evenly and neatly over the surface.
• Crush the malt balls until roughly broken up.
• Sprinkle the broken malt balls (16g) and trio chocolate balls (5g) over the top of the frosting.
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Ingredients Cloverhill Codes Weights
Kg g
Crème Cake CAMX047 2 500
Liquid Egg REFR014 830
Vegetable Oil GROI025 750
Water 500
Kitchen Cut Apple FRFR004 1 050
Apollo Vanilla Custard TOFI173 900
Crumble Mix CACA018 375
Cinnamon HESP011 15
Water 45
Apple & Vanilla Custard Pudding
Yield: 15 x 387g
Scale Weight:Baked Weight:Finished Weight:
455g387g387g
Shelf life: 5 Days
Packaging: Bake Stable Tray
220mm x 150mm x 350mm
Label: Flash Sticker
Heat @ Home -160C for 6-8 mins.
Bakers Tip:
Apply the glaze to the filling areas to enhance
the colour & create contrast. Do not apply glaze to the crumble as
this will cause it to soften
Ap
ple &
Van
illa Cu
stard P
ud
din
g
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1 3
4 5 6
3
4 5 6
• Scale 300g of crème cake mix into 15 take away trays.
• In a bowl add the crumble mix, cinnamon and water and stir together until it forms small lumps.
• Distribute 70g of apple evenly over the top of the crème cake.
• Scatter 25g the crumble evenly over the top.
• Bake at 190C for 30 -35 minutes until golden brown and baked through.
• Allow to cool completely.• To Decorate: Dust with a little
Sweet & White and apply melted neutral glaze to the filling only. Avoid the crumble.
1 3
4 5 6
• Weigh the Crème Cake Mix as directed. Add the egg and mix for 4 minutes on high speed.
• Scrape down the sides and the bottom of the bowl.
• Gradually add the directed amount of oil and water and mix for 2 minutes on high speed.
3
4
2
Strawb
erry & C
ream B
run
ch
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Ingredients Cloverhill Codes Weights
Kg g
Crème Cake CAMX047 2 500
Liquid Egg REFR014 830
Vegetable Oil GROI025 750
Water 500
Rhurbarb & Strawberry Pie Filling FRFR011 1 050
Apollo Vanilla Custard TOFI173 900
Crumble Mix CACA018 375
Water 45
Rhubarb & Strawberry Custard Pudding
Yield: 15 x 387g
Scale Weight:Baked Weight:Finished Weight:
455g387g387g
Shelf life: 5 Days
Packaging: Bake Stable Tray
220mm x 150mm x 350mm
Label: Flash Sticker
Heat @ Home -160C for 6-8 mins.
Bakers Tip:Apply the glaze to the
filling areas to enhance the colour & create
contrast. Do not apply glaze to the crumble as
this will cause it to soften
Rh
ub
arb &
Strawb
erry Cu
stard P
ud
din
g
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1 2 3
4 5 6
Rh
ub
arb &
Strawb
erry Cu
stard P
ud
din
g
• Weigh the Crème Cake Mix as directed. Add the egg and mix for 4 minutes on high speed.
• Scrape down the sides and the bottom of the bowl.
• Gradually add the directed amount of oil and water and mix for 2 minutes on high speed.
• Scale 300g of crème cake mix into 15 take away trays.
• In a bowl add the crumble mix and water and stir together until it forms small lumps.
• Pipe 60g of vanilla custard in lines over the tray.
• Distribute 70g of Rhubarb Strawberry Filling evenly over the crème cake.
• Sprinkle 25g of crumble evenly over the top.
• Bake at 190C for 30 -35 minutes until golden brown and baked through.
• Allow to cool completely.• To Decorate: Dust with a little
Sweet & White and apply melted neutral glaze to filling only, avoid the crumble.
• Wrap and label, include flash sticker with heating instructions.
2 3
4
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Ingredients Cloverhill Codes Weights
Kg g
Chocolate Fudge Brownie Mix CAMX066 2 500
Water - 685
Oil GRO1025 935
Liquid Egg REFR014 435
Apollo Vanilla Custard TOFI173 420
Raspberry Moorea Fruit Filling JAFR043 420
Decora Blanca TOFI151 720
Sacher Supreme TOFI148 120
Strawberry & Cream Crunch TOFI120 48
Molten Chocolate & Raspberry Brownie
Yield: 12 x 474g
Scale Weight:Baked Weight:Finished Weight:
470g400g474g
Shelf life: 7 Days
Packaging: Bake Stable Tray
220mm x 150mm x 350mm
Label: Flash Sticker
Heat @ Home -160C for 6-8 mins.
Bakers Tip:To ensure the brownie has a sticky fudge like centre remove from
the oven when the very centre still has a slight
wobble
Mo
lten C
ho
colate &
Rasp
berry B
row
nie
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1 2 3
4 5 6
Mo
lten C
ho
colate &
Rasp
berry B
row
nie
• Scrape down the sides and bottom of the bowl and mix for 4 minutes on medium speed until mixture is smooth and glossy.
• Scale 400g of Brownie mix into 12 take away trays.
• Melt the Decorar Blanca gently in the microwave. Using a spatula spread 60g evenly over the surface of the brownie. Pipe the melted Sacher topping over the top and sprinkle with Strawberry & Cream Crunch.
• In bowl mix the raspberry fruit filling and vanilla custard together.
• Pipe evenly over the top of the brownie.
1
• Weigh the Brownie Mix as directed. Add the oil, water and liquid egg; mix for 1 minute on slow speed.
• Bake at 190C for 20 minutes until just baked.
• Allow to cool before decorating
2 3
4 5 • Wrap and label, include flash sticker with heating instructions.
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Ingredients Cloverhill Codes Weights
Kg g
Brownie Mix CAMX066 2 500
Water - 685
Oil GRO1025 935
Liquid Egg REFR014 435
Sacher Supreme TOFI148 720
Mini Marshmallows TOFI127 240
Chocolate Malt Balls CHOC087 300
Gooey S’mores Brownie
Yield: 12 x 505g
Scale Weight:Baked Weight:Finished Weight:
400g340g505g
Shelf life: 7 Days
Packaging: Bake Stable Tray
220mm x 150mm x 350mm
Label: Flash Sticker
Heat @ Home -160C for 6-8 mins.
Bakers Tip:To ensure the brownie has a sticky fudge like centre remove from
the oven when the very centre still has a slight
wobble.
Go
oey S’m
ores B
row
nie
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1 2 3
4 5 6
Go
oey S’m
ores B
row
nie
• Scale 400g of Brownie mix into 12 take away trays.
• Scatter over the mini marshmallows and the broken malt balls.
• Wrap and label, include flash sticker with heating instructions.
1 2 3
4 5 6
• Weigh the Brownie Mix as directed. Add the oil, water and liquid egg; mix for 1 minute on slow speed.
• Scrape down the sides and bottom of the bowl and mix for 4 minutes on medium speed until mixture is smooth and glossy.
• Bake at 190C for 20 minutes until just baked.
• Allow to cool before decorating
• Melt the Sacher gently in the microwave. Using a spatula spread 60g evenly over the surface of the brownie.