inStore - IDDBA 2014 - (Page 46)

bakery Frozen Desserts The bakery specialists at Swiss Colony Retail Brands didn't have a cranium cramp when they masterminded a new mini cake creation that will wow kids and bring back sweet memories for adults. New ICEE Cake Bites are both colorful and pumped with flavor. Three classic frozen drink flavors will be available in the little desserts for the retail channel: Lemon, Cherry and Blue Raspberry. Each layered cake reveals vibrant colors inside that match the flavor profile. Each 9-count box with window features the iconic ICEE polar bear. Shippers are available, as well as a new floor stand which could be used by an ICEE dispenser in a grocery or convenience store. Suggested retail price is $5.99 per box. "Our goal is to bring unexpected flavors to traditional desserts, like our famous Petits Fours," says Lisa Christiansen, Brand Manager for The Swiss Colony. "Partnering with other nostalgic brands adds excitement and relevance to the dessert category." Fried Croissants Hybrids are the "in" thing nowadays. There are hybrid cars, hybrid breeds of dogs, and now hybrid pastries. A hybrid pastry combines one type of pastry or baked item with another. One of the most talked about hybrid pastries in 2013 was the Cronut. Now, the trend is migrating into new territory. Starbucks reportedly introduced a muffin-donut hybrid called the "duffin" in the United Kingdom in October. Dominique Ansel of Dominique Ansel Bakery in Manhattan, NY, introduced the Cronut in May of 2013. Soon after, Cronut fans spanned the world from Berlin to Singapore, making it the most virally talked about dessert item of 2013. Time magazine named the Cronut one of the 25 best innovations of 2013. Ansel trademarked the Cronut name, defending the decision "as a protective measure," adding that he "never claimed he invented all fried-laminated dough recipes nor stated he was the first to ever fry laminated dough." What followed from other bakeries across the country was a laundry list of pastry-mashup names like Kreegals, Cruise-nuts and Krönums. 46 * IDDBA DAIRY-DELI-BAKE 2014 SPECIAL EDITION * instore Prime Pastries, a laminated dough manufacturer located in north Toronto, Canada, offers the following formula for making your own "donut croissants" with frozen croissant dough. Pan-out: Remove desired number of pieces from case and place on a sheet pan lined with parchment paper. (Lightly dust the paper with flour or lubricate with pan spray to ease the transition to the frying screen later). Thaw: Place on rack with cover and thaw completely at room temperature, or retard in cooler overnight. Set up: Remove product from sheet pan and place 12 pieces evenly on each frying screen. Proofing: Slow proof donut croissants to double in size, approximately 30 to 40 minutes at 80% humidity and 95° F. Pull from proofer and allow to dry on floor for 10 minutes. Frying: Preheat fryer to 365° F. When ready, gently set the screen into fryer to allow donuts to release without dropping. Fry each side to golden brown, approximately 15 to 20 seconds each, by flipping them over. Then submerge with a top screen to cover the "skunk line" for 30 seconds. Glaze or Sugar: Remove from fryer and let drain. Place on glazing screen and glaze while hot. Or to sugar, let cool slightly before gently rolling the sides in coarse sugar to lightly cover the product. Pastry prep: Once product is totally cooled, slice ring in half horizontally. Place the lids gently off to the side, while placing the bottoms into a large muffin liner. Pastry filling: Pipe a thin ring (1/2 oz) of raspberry filling into the bottom of each shell. Pipe a thick ring (2 oz) of Bavarian cream on top of the raspberry. Topping: Gently place the lid on to the pastry. Make a raspberry flavored icing by combining White & Glossy with raspberry filling at a ratio of 6 to 1. Pipe thin stripes diagonally over the lid of each pastry.

Table of Contents for the Digital Edition of inStore - IDDBA 2014

inStore - IDDBA 2014
Instore - May 2014
Editor's Note - The IDDBA Issue: The Consumer Puzzle
Table of Contents
News - On Our Radar
IDDBA Preview
Connecting the Dots - Attracting Shoppers
Bakery - Ingredients and Icings
Hy-Vee Cake Challenge
Cookies & Sweets
Dessert Trends
Bread Trends
Schnuck Markets at 75
Deli - The Future of Prepared Food
Sandwiches Sell
Spiced Up Sides and Salads
Pizza, an American Classic
Cheese - Merchandising
Specialty Flavors
Appetizers & Sides
Sandwich Creations
Packaging - Sustainability
Convenience
Equipment - Next Generation Ovens and More
Depositor Innovations
Product Trends
Ad Index
Next Up - Christmas and New Year's

inStore - IDDBA 2014