bake - June 2018 - 28


New Take on

At Cold Spring Bakery in Cold Spring, Minnesota, two out of
every three wedding couples in recent months are requesting
donuts instead of cake for their special wedding day.
Dessert donuts are the new take on wedding cake in America.
And further evidence of this donut explosion was on full display
at the 2018 National Restaurant Association Show in Chicago.
Donuts for dessert may be the hottest food trend in the sweet
snack category because they serve as a delicious platform for
all sorts of creativity - and are perfect for any time of day.
At the restaurant show, Weston Foods set up a donut bar in
which attendees chose their own toppings: mini pretzels, colored
marshmallows, chocolate chips or even nacho puffs for a savory
option. According to Weston Foods, donuts (up 8 percent) are
one of the fastest-growing desserts on restaurant menus.
At PreGel, imaginative chefs whipped up mini donuts made
from PreGel's Five Star Chef Pannacrema Pastry Compound,
now available in fruit flavors like banana, strawberry and peach.
These new highly concentrated compounds boast an intense
taste and color that is not altered when baked.
One of the most unique donut creations was on display at the
Dawn Food Products booth. Candy bar stuffed donuts "push
the boundaries of creativity with an exciting combination of
bakery and candy. Made with Dawn Raised A Donut Mix, these
candy bar stuffed donuts provide sweet mashup opportunities

Recently released consumer research from Dawn Foods shows
that more than 80 percent of Gen Z (ages 18-21) and millennial (22-34) consumers are interested in trying unique and
adventurous donut flavors. The inaugural Donut Day survey
from Dawn Foods found that 82 percent were willing to taste
outside-the-box donuts.
"Today, the options to delight consumers are virtually limitless," says Dawn Foods chief marketing officer Angie Goldberg.

28 < JUN 2018 |


everyone can enjoy," according to Dawn.

Table of Contents for the Digital Edition of bake - June 2018