CAKENOMICS - October 2019 - 6

"Fall
flavors can go
all the way
through winter."
Melissa Trimmer,
Dawn Foods

ready-to-eat, with the majority of flavor
options containing pieces of the actual ingredient in the mix. The diverse variegates
can be folded into gelato and ice cream or
used as toppings or flavorful fillings for pastry
and desserts. For example, PreGel Caramelllatte
Arabeschi (caramel and milk) is reminiscent of authentic dulce de
leche. Luscious in texture and captivating in taste, this blend of
caramel and milk is perfect for drizzling and incorporating into any
dessert.
BakeMark offers innovative and flavorful ingredients under its
Trigal Dorado brand, including dulce de leche (cajeta) filling, as well
as creative design inspirations for poplar Hispanic holidays such as
Day of the Dead.
BakeMark customer Yolanda Chavez, owner of Panadería La
Central in Avondale, Arizona, starts the process of decorating cakes
by tapping into her inner child and imagining candies and bright
colors. The tops of her decorated cakes become creative masterpieces - full of chocolates and brightly colored sprinkles and other
unique decorations at her disposal. At times, she will even decorate
the tops of her cakes with brightly colored macaron cookies.
"We used to do only custom-cake orders, and now we sell cakes
every day," Chavez says. "We keep our display full of cakes every
day of the week. We offer 8-inch and 10-inch rounds and cheesecakes. Customers know that we have cakes ready to go."

FUNCTIONAL INGREDIENTS
At a special IBIE presentation by Qualisoy, Datassential's Colleen
McClellan shared consumer dessert trends, Qualisoy oils expert
Frank Flider explored functionality test results, and Food Network
star and celebrity chef Emily Ellyn spoke to the state of the industry
now that partially hydrogenated oils (PHOs) have been removed
from the marketplace.
"When you use (high oleic soybean shortenings), they are so
silky and cleaning is so much easier," Ellyn told the audience. "Our
demands are being met."
Flider noted that "those in icings knew very well how hard it was
to convert" from PHO shortenings, but today functionality tests of
PHO-free high oleic soy shortenings reveal that icing viscosity and
icing specific gravity show favorable results. Problem solved. "High
oleic soy shortenings may actually be superior to PHO shortenings
of old," he said.
McClellan reported on Datassential research that shows 26% of consumers are interested in "free from" descriptors when deciding on the
foods they eat, and the percentage is highest among millennials.
"The way we think about consumption is changing and evolving," she said. "More health and wellness positioning around
dessert is coming."
46

2019

THE WINTER ISSUE

CAKENOMICS - October 2019

Table of Contents for the Digital Edition of CAKENOMICS - October 2019