indulgent take home desserts - cloverhill foods · indulgent take home desserts • a range of...

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.

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.

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.


Kg g



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


300g + 105g = 405g345g365g

Shelf life: 5 Days


220mm x 150mm x 350mm


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

1 2 3

4 5 6

Strawb

erry & C

ream B

run

ch




• 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.


• Scatter 25g the crumble evenly over each tray bake.


• Using a fork apply 16g of Decora Blanco randomly to the top and sprinkle with 6g strawberry cream crunch before it sets.


Kg g

Chocolate Fudge Brownie Mix CAMX066 2 500

Water - - 685

Oil GRO1025 - 935


Dreidoppel Orange Paste FOCO079 80

Decora Cacoa TOFI150 750

Decora Blanco TOFI151 - 250

Orange Fizzy Balls TOFI228 - 80

Yield: 12 x 432g


400g340g432g

Shelf life: 7 Days


220mm x 150mm x 350mm



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

• 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.


Kg g

Brownie Mix CAMX066 2 500

Water - - 685

Oil GRO1025 - 935


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


400g340g432g

Shelf life: 7 Days


220mm x 150mm x 350mm


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

1 2 3

4 5 6

Toffee Teaser B

row

nie



• Scale 400g of Brownie mix into each take home tray. Using a spatula spread out evenly into the corners of the tray.


• 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.


Kg g


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


455g387g387g

Shelf life: 5 Days


220mm x 150mm x 350mm



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

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.


• 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




3

4

2

Strawb

erry & C

ream B

run

ch


Kg g



Vegetable Oil GROI025 750

Water 500

Rhurbarb & Strawberry Pie Filling FRFR011 1 050


Crumble Mix CACA018 375

Water 45

Rhubarb & Strawberry Custard Pudding

Yield: 15 x 387g


455g387g387g

Shelf life: 5 Days


220mm x 150mm x 350mm



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

1 2 3

4 5 6

Rh

ub

arb &

Strawb

erry Cu

stard P

ud

din

g




• Scale 300g of crème cake mix into 15 take away trays.


• 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.


• 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


Kg g

Chocolate Fudge Brownie Mix CAMX066 2 500

Water - 685

Oil GRO1025 935



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


470g400g474g

Shelf life: 7 Days


220mm x 150mm x 350mm



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

1 2 3

4 5 6

Mo

lten C

ho

colate &

Rasp

berry B

row

nie


• 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



• Allow to cool before decorating

2 3

4 5 • Wrap and label, include flash sticker with heating instructions.


Kg g

Brownie Mix CAMX066 2 500

Water - 685

Oil GRO1025 935


Sacher Supreme TOFI148 720

Mini Marshmallows TOFI127 240

Chocolate Malt Balls CHOC087 300

Gooey S’mores Brownie

Yield: 12 x 505g


400g340g505g

Shelf life: 7 Days


220mm x 150mm x 350mm



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

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




• Allow to cool before decorating

• Melt the Sacher gently in the microwave. Using a spatula spread 60g evenly over the surface of the brownie.

indulgent take home desserts - cloverhill foods · indulgent take home desserts • a range of...

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