HOW TO USE BRANDED INGREDIENTS FOR DESSERT MENU. Foodservice

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Dominic Cobb
5 years ago
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1 HOW TO USE BRANDED INGREDIENTS FOR DESSERT MENU Foodservice

2 HOW TO USE BRANDED INGREDIENTS FOR DESSERT MENU Help sell more desserts using the premium brands that customers know and love. OREO Cookies, HONEY MAID Grahams and more are available in convenient ingredient formats including pieces, creme variegate and pie crusts. Start freshening up your menu with these delicious dessert recipes, developed in the Mondelez International Foodservice test kitchen!

4 AN APPLICATION FOR EVERY PIECES Sprinkle or blend cookie and candy pieces onto sundaes, parfaits and shakes. Also try topping them on donuts or stirring them into cupcake, brownie and cake mixes to make baked goods extra special.

5 VARIEGATE Creamy variegates make it easy to bring the flavor of top branded snacks to all kinds of treats. Stir into cupcakes, pies and cakes, and blend into milkshakes and top sundaes. COOKIE WAFERS Cookie wafers make a great base for handheld desserts like ice cream sandwiches and s mores. Try them in crusts for frozen pies, personal cheesecakes and other treats. BASE CAKE Create a delicious OREO Cookie flavored cheesecake base, layer into parfaits, and add extra dimensions to cake and brownie batters. PIE CRUST It s easy to make delicious desserts, from cheesecakes to pies, with crusts made from preferred cookie brands.

ICED CINNAMON ROLLS MADE WITH Rise and Shine with OREO Cookie Topped Treats Made-from-scratch cinnamon rolls are sure to entice guests, especially when they re topped with crunchy OREO Cookie Pieces!

6 ICED CINNAMON ROLLS MADE WITH Rise and Shine with OREO Cookie Topped Treats Made-from-scratch cinnamon rolls are sure to entice guests, especially when they re topped with crunchy OREO Cookie Pieces! Try serving them in a cast-iron pan for a memorable presentation! Cater to the 25% of consumers who order dessert only if others in their party do as well 1 with this shareable dessert, perfect before or after brunch entrées. 24 Servings INGREDIENTS Dough 28½ oz. all-purpose flour 13½ oz. warm whole milk ( F) 3 large eggs 5¼ oz. granulated sugar 4 oz. unsalted butter, softened 1¾ oz. potato flour ½ oz. instant yeast ½ oz. salt Filling 6 oz. unsalted butter, softened 5¾ oz. brown sugar 2 large eggs 1¼ oz. OREO Base Cake ¾ oz. unsweetened cocoa powder ½ oz. cake flour ½ oz. honey 1 tsp. ground cinnamon ¾ tsp. vanilla extract 1½ oz. OREO Pieces-Medium Icing 9¾ oz. powdered sugar 2½ oz. whole milk 1 tsp. vanilla extract 9¾ oz. OREO Pieces-Medium DIRECTIONS Dough 1. Combine ingredients with electric mixer fitted with paddle on low speed; stop and scrape bowl. Mix on medium speed 5 min. Transfer dough to lightly oiled bowl; turn to coat. Cover and let rise in warm place 1½ hours or until doubled in size. Filling 2. Meanwhile, add all Filling ingredients, except OREO Pieces, to bowl of mixer fitted with paddle. Blend on low speed until creamy, scraping bowl occasionally. Set aside until ready to use. 3. Roll out proofed dough on lightly floured surface to 24x14-inch rectangle, keeping long edge parallel with surface. Spread Filling onto dough to within ½ inch of the top edge. Moisten top edge with water. Sprinkle OREO Pieces over Filling. Roll up, starting at bottom edge, pressing seam to seal. Cut crosswise into 24 slices, each about 1-inch thick. 4. Arrange, cut sides up, in 3x4 pattern on each of 2 parchment paper lined full sheet pans. Cover with towels and let rise 1 hour or until doubled in size. 5. Bake in 375 F standard oven 20 to 23 min. or until light golden brown. Cool in pans on wire racks 5 min. or until cool enough to handle. Icing 6. Mix all ingredients, except OREO Pieces, until smooth. 7. Dip top of each roll halfway into Icing, allowing excess to drip off. Place on clean parchment paper lined pans. Sprinkle with OREO Pieces. Let Icing set before serving. Chef s Tip OREO Cookie Pieces make this topping extra easy to make. Make sure you include this #1 dessert ingredient 1 on your menu. For your other sweet creations, OREO is available in Cookie Pieces, Creme Variegate, Pie Crust and Base Cake.

8 BLUEBERRY-LEMON CRUNCH MUFFINS MADE WITH Seventy-five percent of consumers are more likely to purchase items made from scratch, and 48% are willing to pay more for them. 1 Elevate Blueberry Muffins with NILLA Wafer Crunch Offer customers the home-baked goodness they love! These made-from-scratch muffins are a great breakfast or brunch item, or an anytime snack to be enjoyed with a cup of coffee! 13 Servings INGREDIENTS Crumb Topping 1¾ oz. granulated sugar 1½ oz. unsalted butter 1½ oz. all-purpose flour 1 oz. NILLA Wafers, finely ground Muffins 12 oz. blueberries, divided 12½ oz. all-purpose flour, divided 2½ tsp. baking powder ½ tsp. salt 9 oz. buttermilk 2 oz. unsalted butter, melted 2 oz. vegetable oil 1 oz. light corn syrup 1½ tsp. vanilla extract 8 oz. granulated sugar 3¾ oz. eggs 4¼ oz. NILLA Wafers, chopped 1 Tbsp. lemon zest DIRECTIONS Crumb Topping 1. Combine ingredients until mixture resembles coarse crumbs; set aside. Muffins 2. Line 13 cavities of standard muffin pan with paper liners. Combine 10 oz. berries and 1 Tbsp. flour in bowl; set aside. 3. Sift remaining flour, baking powder and salt into medium bowl. Whisk buttermilk, butter, oil, corn syrup and vanilla in separate large bowl. Whisk sugar and eggs in third bowl until light and fluffy; stir into buttermilk mixture. 4. Add liquid mixture to dry ingredients, mixing with spoon or paddle just until combined. Gently fold in blueberry/flour mixture, chopped cookies and zest just until combined. 5. Use #8 scoop to portion batter into prepared pan. Top each muffin with 5 blueberries. 6. Bake in 375 F standard oven 28 to 33 min. or until centers spring back when lightly touched. Cool in pan on wire rack 5 min. Carefully remove muffins from pan; cool completely. Chef s Tip Want more from the #1 brand of vanilla wafer? 2 NILLA is also available in a ready-made pie crust!

S'MORES POTS DE CRÈME MADE WITH GRAHAM CRUMBLE Gather Around Nostalgic Desserts with HONEY MAID Grahams These dark chocolate S mores Pots de Crème are a treat to look at as well as to eat, offering

10 S'MORES POTS DE CRÈME MADE WITH GRAHAM CRUMBLE Gather Around Nostalgic Desserts with HONEY MAID Grahams These dark chocolate S mores Pots de Crème are a treat to look at as well as to eat, offering an elevated spin on the campfire classic. Please the 46% of consumers who say they enjoy the same desserts they ate as children. 1 S moresthemed desserts are especially popular, experiencing +41.6% menu growth in the past four years! 3 6 Servings INGREDIENTS Graham Cracker Mixture 1¾ oz. HONEY MAID Squares Graham Crackers, coarsely crushed, or HONEY MAID Graham Cracker Crumbs 1¼ oz. unsalted butter, melted 2 /3 oz. granulated sugar Chocolate Custard 1 lb. heavy cream 3 oz. granulated sugar 1 /16 tsp. salt 4¼ oz. bittersweet chocolate, melted, cooled to 100 F 6 large egg yolks 1 tsp. vanilla extract 6 jumbo marshmallows, each cut into 4 pieces DIRECTIONS Graham Cracker Mixture 1. Combine ingredients. Press firmly and evenly onto bottom of parchment paper lined half-sheet pan. 2. Bake in 350 F standard oven (or 325 F convection oven) 8 to 10 min. or until firm to the touch and golden brown. Cool pan completely on wire rack. Crumble into pieces. Chocolate Custard 3. Bring cream, sugar and salt to boil in heavy saucepan on medium-low heat. Place melted chocolate in medium bowl; add cream mixture. Blend with immersion blender until smooth. 4. Add egg yolks, one at a time, blending well after each addition. Stir in vanilla. Strain mixture, then let stand at least 10 min. to allow bubbles to rise to the surface. Pour 4 oz. custard into each of 6 (5- to 7-oz.) clear ovenproof jars. 5. Place jars into deep steam table pan. Place pan on center rack of 350 F standard oven. Pour hot water around jars to 1-inch depth. Bake 20 to 22 min. or until all but the center third is firm. The center will still jiggle slightly, but will become firm as the mixture cools. Remove from pan and cool completely on wire rack. Refrigerate at least 1 hour before serving. 6. Divide Graham Cracker Mixture evenly over custards. Top each with 2 marshmallow pieces; brown using kitchen torch. Add 2 additional marshmallow pieces. Brown with torch on all sides. Serve immediately. Chef s Tip Looking for a more convenient way to serve America s #1 graham cracker? 4 HONEY MAID is also available in a pie crust!

coffee, hazelnut or chocolate. You might reach customers who wouldn t ordinarily order dessert! 3 Servings INGREDIENTS 2¼ oz. superfine sugar 1¾ oz. nonfat dry milk ¾ oz.

12 FROZEN HOT CHOCOLATE MADE WITH COOKIE PIECES Alcohol-infused frozen drinks were named a top foodservice trend this year. 5 Serve NUTTER BUTTER Hot Chocolate You Can Drink with a Straw This delicious dessert can be transformed into an indulgent frozen cocktail with a shot of your favorite flavored liqueur, such as a coffee, hazelnut or chocolate. You might reach customers who wouldn t ordinarily order dessert! 3 Servings INGREDIENTS 2¼ oz. superfine sugar 1¾ oz. nonfat dry milk ¾ oz. unsweetened cocoa powder 8 oz. milk 15 oz. ice cubes DIRECTIONS 1. Mix sugar, dry milk and cocoa in bowl. 2. Add milk, combined dry ingredients and ice to blender container. Blend until smooth. Add 3½ oz. NUTTER BUTTER Cookie Pieces; blend until very smooth. 3. Divide mixture among 3 serving glasses. Top each with 1 oz. whipped cream. Sprinkle with remaining cookie pieces. 4 oz. NUTTER BUTTER Medium Cookie Pieces, divided 3 oz. whipped cream Chef s Tip There are more ways to incorporate the #1-selling cookie in the peanut butter sandwich category with a 83% share 6 : NUTTER BUTTER is also available in Creme Variegate for infusing ice cream with peanut butter flavor!

LOADED MONSTER COOKIE ICE CREAM SANDWICHES MADE WITH Over one-third of consumers say they d consider ordering an ice cream sandwich as a dessert.

14 LOADED MONSTER COOKIE ICE CREAM SANDWICHES MADE WITH Over one-third of consumers say they d consider ordering an ice cream sandwich as a dessert. 1 Sandwich Frozen Fun Between Fresh-Baked Cookies Made with OREO and CHIPS AHOY! Grab on to the popularity of portable desserts with this homemade ice cream sandwich loaded with crunchy cookie pieces! 12 Servings INGREDIENTS 8 oz. unsalted butter, softened 3¾ oz. vegetable shortening 10 oz. light brown sugar 7 oz. granulated sugar 1 tsp. vanilla extract 6 oz. eggs, slightly beaten 18 oz. all-purpose flour 1¼ tsp. baking soda 1 tsp. salt 1 lb. semi-sweet chocolate chips 4¼ oz. OREO Cookie Pieces- Medium, divided 4¼ oz. Chunky CHIPS AHOY! Cookies, chopped, divided 42 oz. cookies and cream ice cream, slightly softened, divided DIRECTIONS 1. Cream butter, shortening, sugars and vanilla with electric mixer fitted with paddle attachment until smooth and creamy. Gradually blend in eggs, beating well after each addition. Stir in combined flour, baking soda and salt until well blended. Stir in chocolate chips. 2. Portion dough onto parchment paper lined sheet pans using #8 scoop, spacing about 2 inches apart. Combine chopped cookie pieces. Flatten dough slightly and evenly distribute cookie pieces over top of each cookie. 3. Bake in 375 F standard oven 16 to 18 min. or until golden brown on edges. Cool on pans 5 min. Remove to cooling rack. Cool completely before filling. 4. For each ice cream sandwich, place one #8 scoop ice cream on flat side of 1 cookie. Cover with second cookie, flat side down, to make sandwich. Freeze on sheet pans until ready to use. Let ice cream sandwiches stand at room temperature 5 min. before serving. Chef s Tip America s favorite chocolate chip cookie 6 has many applications across your dessert and snack menu, from ice cream sundaes to Instagram-ready loaded shakes!

VANILLA MILKSHAKE MADE WITH BITZ Get SOUR PATCH KIDS Crazy with This Rainbow Shake Appeal to the 52% of consumers who would consider adding candy pieces to ice cream (and the 32% of millennials who

16 VANILLA MILKSHAKE MADE WITH BITZ Get SOUR PATCH KIDS Crazy with This Rainbow Shake Appeal to the 52% of consumers who would consider adding candy pieces to ice cream (and the 32% of millennials who like toppings in milkshakes). 1 Whimsical, loaded milkshakes are the latest food craze to hit social media. Get ready to rack up the likes with this colorful shake. 1 Serving INGREDIENTS 12 oz. vanilla ice cream 5 oz. milk 1½ oz. SOUR PATCH KIDS Bitz, small size (¹ 8 ) 1 oz. whipped cream garnish ¹ 5 oz. SOUR PATCH KIDS Bitz to garnish DIRECTIONS 1. Add to a blender cup the ice cream and milk. Blend to a smooth shake, add SOUR PATCH KIDS Bitz, blend to incorporate. 2. Pour into glass, garnish with whipped cream and SOUR PATCH KIDS Bitz. Chef s Tip America s #1-selling sour confection brand 2 is also available in variegate for more dessert applications! Note: Whole SOUR PATCH KIDS should not be used in cold/frozen drinks, as they can become hard and can be a choking hazard. Only approved piece sizes should be used.

18 Brand Mondelez Case Code GTIN Description Boxes per Case Packs per Box Units Net Wt Gross Wt Kosher Certified PIECES OREO OREO Small Pieces 24/1 lb 24 1 lb Yes OREO OREO Small Pieces 1/25 lb - 25 lb Yes OREO OREO Resealable Medium Pieces 4/2.5 lb lb Yes OREO OREO Medium Pieces 1/25 lb - 25 lb Yes OREO OREO Medium Pieces 12/1 lb 12 1 lb Yes OREO OREO Large Pieces 1/25 lb - 25 lb Yes NUTTER BUTTER NUTTER BUTTER Cookie Pieces 12/1 lb 12 1 lb Yes BASE CAKE OREO OREO Base Cake Grind 1/35 lb - 35 lb Yes COOKIE WAFERS OREO OREO Base Cake Wafer 3" Diameter - - ~ Yes OREO OREO Base Cake Wafer 2.5" Diameter - - ~ Yes NUTTER BUTTER NUTTER BUTTER 3" Wafer - - ~ Yes NILLA NILLA Wafers 2/2 lb 2 2 lb Yes PIE CRUST OREO OREO Pie Crust 12/6 oz No NILLA NILLA Wafers Pie Crust 12/6 oz No HONEY MAID HONEY MAID 9" Pie Crust 12/6 oz No VARIEGATE OREO OREO Creme Variegate Pouches 6/2 lb 6 2 lb Yes NUTTER BUTTER NUTTER BUTTER Creme Variegate 6/2 lb 6 2 lb Yes SOUR PATCH SOUR PATCH Variegate 6/2 lb 6 2 lb No MADE TO Order For more information on our made-to-order products, such as SOUR PATCH KIDS Bitz, CHIPS AHOY! Pieces and HONEY MAID Graham Cracker Crumbs, please contact your Mondelēz sales representative.

For recipe inspiration and to see our complete line of products, visit fs-snacks-desserts.com. FORWARD fs-snacks-desserts.com Letschatsnacks.com Mondelēz International group 1.

20 For recipe inspiration and to see our complete line of products, visit fs-snacks-desserts.com. FORWARD fs-snacks-desserts.com Letschatsnacks.com Mondelēz International group 1. Technomic, Dessert Consumer Trend Report, Nielsen, xaoc plus Convenience, 52 weeks ending 12/26/ Datassential, MenuTrends, Feb Nielsen, xaoc plus Convenience, 52 weeks ending 11/25/ Flavor and the Menu, The New Frozen Cocktail, Jan. 2018, 6. Nielsen, xaoc plus Convenience, 52 weeks ending 12/30/2017

USE TOP BRANDS TO HELP ENHANCE YOUR

PMC109 PMS2748 dark blue PMS2925 light blue PMS288 shadow USE TOP BRANDS TO HELP ENHANCE YOUR Menu Mondelez International Brands HONEY MAID, NILLA, RITZ and PREMIUM Saltines aren t just for snack time.