bake - January 2019 - 40

SUPPLY SIDE ECONOMICS

Trending
tools
Dobla Decorating

kits

40

2019

THE SPRING ISSUE

CONVENIENT
SOLUTIONS
PARTNERING FOR PROFIT
"During the spring months, we partner with our customers to
help them deliver the best sweet treats possible for St. Patrick's
Day, Easter and Mother's Day," says Jean Haynes, technical sales
representative for Dawn Foods.
At Easter, the items that have the highest spikes are cupcakes,
dessert cakes and iced cookies. Specifically, the flavors for cakes
that work well during Easter are Assorted, Yellow, Vanilla, Carrot, Coconut and Strawberry. Marshmallow flavors and inclusions
are a great way for bakers to highlight the Easter holiday, as well.
Mother's Day causes the largest seasonal spikes in the spring
for bakery, according to Dawn. Sweet baked goods that sell best
during this timeframe are cakes, specifically cupcakes, dessert
cakes and decorated cakes.
Although St. Patrick's Day is a smaller holiday, bakers experience seasonal spikes with Boston Cream Cakes, in addition to
iced cookies and mini cookies. Top trending flavors during the
spring overall are brown sugar sweet flavors, seasonal fruits and
tangy flavors. Brown sugar sweet flavors like Sea Salt, Toffee,
Banana Cream and Peanut Butter over index.

JOHN UNREIN - SOSLAND PUBLISHING CO.

Since 1950, Dobla has been creating fine couverture
chocolate toppings and decorations. "We have become
an industry standard for bringing decorative beauty to
bakery items and providing innovative solutions for
bakeries," says Chelsea Glass, marketing manager at
Dobla.
Through collaborative ideation, Dobla identifies
needs and creates eye-catching products that capture
the spirit and fun of the latest trends. Embellishing
baked goods with edible and expressive chocolates
found in Dobla's Decorating Kits is the perfect solution for busy bakeries.
 Dobla's Decorating Kits are an easy and affordable way to beautifully decorate cakes, cookies and
cupcakes. The kits provide an efficient way to manage
inventory and reduce SKU counts. Planning for production is a breeze, as each kit is designed with just
enough delicious chocolate to make a select number
of items. Setup for new items is significantly reduced,
as each kit is an individual SKU, eliminating the need
to set up all individual products contained within
the box. Each Dobla Decorating Kit includes printed
chocolate decoration pieces and chocolate curls. Easy
step-by-step instructions are included to show how
to create each product with beautifully consistent results. Dobla Decorating Kits are available in an incredible variety of seasonal and special occasion formats.
Kits like these allow bakeries to create an indulgent,
visually exciting look with minimal effort.
Dobla's Chef Monica Kate explains, "The demand
for chocolate decorations is not only being made by
consumers looking for new indulgences and experiences. Decorators are asking for chocolates that will
meet those needs as a medium for creating unique
textures and modern flair with more consistency than
traditionally piped icings."
 Dobla is creating more couverture chocolate decoration pieces that can be used in the bakery. Uniquely
designed printed chocolates add incremental value
and elevate the bakery case with vibrant looks.



bake - January 2019

Table of Contents for the Digital Edition of bake - January 2019

bake - January 2019
Editor's Note - Life in the Digital Age
Contents
Management - Life LESSONS
Technical Corner - Specialty GRAINS & FLOURS
Practical Marketing - Education Station
Equipment Innovations - Oven Space Utilization
The Digital Baker
How to compete online
The World Stage of Pastry & Food Innovation
Cakes - King Cake hub
Breads - Ancient Grain REVIVAL
Pastries - The Year of COMFORT DESSERTS
Foodservice - GLOBAL FLAVORS
CAKENOMICS
Spring cakes that offer it all!
TIME SAVING TIPS - Color matching
SUPPLY SIDE ECONOMICS - Trending tools
WINNING PROMOTIONS
THE BREAD BAKERS GUILD OF AMERICA 2019 EVENTS
INNOVATIVE PRODUCTS
Product Showcase
Classifieds
Ad Index
bake - January 2019 - bake - January 2019
bake - January 2019 - bake - January 2019
bake - January 2019 - 2
bake - January 2019 - Editor's Note - Life in the Digital Age
bake - January 2019 - 4
bake - January 2019 - 5
bake - January 2019 - Contents
bake - January 2019 - 7
bake - January 2019 - Management - Life LESSONS
bake - January 2019 - Technical Corner - Specialty GRAINS & FLOURS
bake - January 2019 - Practical Marketing - Education Station
bake - January 2019 - 11
bake - January 2019 - Equipment Innovations - Oven Space Utilization
bake - January 2019 - 13
bake - January 2019 - The Digital Baker
bake - January 2019 - 15
bake - January 2019 - 16
bake - January 2019 - 17
bake - January 2019 - 18
bake - January 2019 - 19
bake - January 2019 - How to compete online
bake - January 2019 - 21
bake - January 2019 - The World Stage of Pastry & Food Innovation
bake - January 2019 - 23
bake - January 2019 - Cakes - King Cake hub
bake - January 2019 - 25
bake - January 2019 - Breads - Ancient Grain REVIVAL
bake - January 2019 - 27
bake - January 2019 - 28
bake - January 2019 - 29
bake - January 2019 - Pastries - The Year of COMFORT DESSERTS
bake - January 2019 - Foodservice - GLOBAL FLAVORS
bake - January 2019 - 32
bake - January 2019 - CAKENOMICS
bake - January 2019 - Spring cakes that offer it all!
bake - January 2019 - 35
bake - January 2019 - TIME SAVING TIPS - Color matching
bake - January 2019 - 37
bake - January 2019 - 38
bake - January 2019 - 39
bake - January 2019 - SUPPLY SIDE ECONOMICS - Trending tools
bake - January 2019 - 41
bake - January 2019 - WINNING PROMOTIONS
bake - January 2019 - THE BREAD BAKERS GUILD OF AMERICA 2019 EVENTS
bake - January 2019 - INNOVATIVE PRODUCTS
bake - January 2019 - 45
bake - January 2019 - Product Showcase
bake - January 2019 - 47
bake - January 2019 - Classifieds
bake - January 2019 - Ad Index
bake - January 2019 - 50
bake - January 2019 - 51
bake - January 2019 - 52
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