FOND MATCHA RECIPE INSPIRATION BRING A MODERN TWIST TO TRADITIONAL APPLICATIONS WITH A TRENDY FLAVOUR ©2026 Dawn Foods
A new addition our cream stabilizers range: Fond Matcha Matcha is a finely milled Japanese green tea known for its vibrant green colour and earthy, slightly sweet taste. In 2026 Matcha has transitioned from a niche exotic beverage to a mainstream fixture in hot and cold drinks, baked goods, desserts and more. As consumers are craving bold, comforting, and expressive flavours that deliver both pleasure and depth, matcha’s earthy umami profile fits perfectly with this trend toward strong, characterful modern tastes. Adding this flavour to our fonds range will help you combine tradition and trend. Matcha allows for great creative pairing to give a twist to your classic bakes, combining it with fruity flavours like strawberry, yuzu, acai, as well as sweeter tones like white chocolate, bueno or hazelnut.
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Item Code
Product Name
Packaging
Recipe for 1kg whipped cream
2.04183.600
Dawn Exceptional® Fond Matcha
2x2,5KG Box
200g mix + 200 - 250g water
SIMPLE
PLEASURES
A classic, redefined for today’s consumer Consumers are increasingly drawn to classic, traditional sweet bakes that deliver nostalgia and comfort, but with a modern twist.
CONSUMER SHIFT CONSUMERS CRAVE FAMILIARITY, WITH A TWIST
New applictions New flavours
MAKE IT MATCHA
+23%
growth of matcha flavour across new food and beverage launches (Europe, CAGR 2021-2025)
3 out of 4
like a new spin on a traditional sweet bakery item
OUR RESPONSE REIMAGINING HOW FONDS ARE USED
THE OPPORTUNITY BRINGING NEW VARIATIONS TO CUSTOMER FAVOURITES
Unlimited creativity potential Discover our new collection of inspiring recipes made with the new Matcha Fond, designed to help you push the boundaries of traditional mousse & bavarois applications. From bigger cakes to indulgent filled bites and dessert-style creations with fillings and icings, you’ll find new ideas to elevate your offering and surprise your customers. Whether you’re reinventing the classics or exploring bold new formats, Dawn provides the consistency, flexibility, and quality you need to turn your signature bakes into bestsellers.
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Alternative flavour
Fond Cappuccino, Delicream White Choc
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Chocolate Matcha Hazelnut Crunch Cake COMPOSITION Ø 18 cm 3 Creme cake chocolate layers (each 180g) 250 g Dawn Delicream Crunchy Cocoa Hazelnut 200 g Matcha cream
BASIC RECIPE 1. Creme cake chocolate 1000 g Dawn Exceptional Creme Cake Base Chocolate 350 g Egg 300 g Vegetable oil 250 g Water 1900 g Total
WORKING METHOD 1. Creme cake chocolate • Mix all ingredients for 3-4 minutes with a flat beater on medium speed. • Fill pan or rings with cake batter and spread. • Bake in a deck oven: 180ºC / fan oven: 160 ºC. • Baking time: 10-12 minutes. • Allow the cake layers to cool thoroughly. 2. Matcha cream • Add the Dawn Exceptional Fond Matcha to the water and mix until dissolved. Fold in the whipped cream.
ASSEMBLY •
2. Matcha cream 200 g Dawn Exceptional Fond Matcha 200 g Water 1000 g Whipped cream 1400 g Total
• • • • •
Warm up Dawn Delicream Crunchy Cocoa Hazelnut up to 45-50°C and cover one Creme Cake Chocolate layer, place on paper and chill. Place one Creme Cake layer onto a cake board and pipe/spread with a layer of Delicream. Place the second Creme Cake layer on top, then pipe the matcha cream on it. Finish with the third and final Delicream Crunchy Cocoa Hazelnut covered Creme Cake layer and pipe with matcha cream on top. Place into the freezer / chiller. Decorate with chocolate shavings and dust slightly with matcha powder.
Item code
Product name
2.04183.600
Dawn Exceptional Fond Matcha
2 x 2,5 KG
Packaging
5.30869.502
Dawn Delicream Crunchy Cocoa Hazelnut
5 KG
6.00604.047
Dawn Exceptional Creme Cake Base Chocolate
12,5 KG
5
White Chocolate-Matcha Blondie COMPOSITION Tray 60x20 1800 g Blondie layer 200 g Dawn Delicream White Choc Matcha Cream White chocolate curls Matcha powder
BASIC RECIPE 1. Blondie layer 1250 g Dawn Blondie Mix 200 g Vegetable oil 350 g Water 1800 g Total
2. Matcha cream 200 g Dawn Exceptional Fond Matcha 250 g Water 1000 g Lightly whipped cream 1450 g Total
WORKING METHOD 1. Blondie layer • Add all ingredients into a mixing bowl and mix for 1 minute on slow speed and 3 minutes on medium speed. • Spread the batter into the baking tray. • Bake in a deck oven: 180ºC / fan oven: 160 ºC. • Baking time: 35-38 minutes. • Allow to cool thoroughly. 2. Matcha cream • Add the Fond Matcha to the water and mix until dissolved. • Fold in the lightly whipped cream.
ASSEMBLY • • • • •
Inject the Dawn Delicream White Choc into the blondie layer. Spread the matcha cream evenly on the top of the blondie cake. Sprinkle with white chocolate curls and dust with matcha powder. Chill to set. Cut into desired pieces.
Item code
Product name
2.04183.600
Dawn Exceptional Fond Matcha
2 x 2,5 KG
Packaging
6.00505.006
Dawn Blondie Mix
4 x 3,5 KG
5.30672.502
Dawn Delicream White Choc
5 KG
Alternative flavour
Fond Tiramisu
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Alternative flavour Fond Pear and Delicream Bueno
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Bueno-Matcha Crunch Profiteroles COMPOSITION Choux batter Matcha cream Dawn Delicream Crunchy Bueno
BASIC RECIPE 1. Choux batter 500 g Dawn Eclair Mix Spezial 500 g Water 60 °C 500 g Oil 750 g Whole egg 2250 g Total
WORKING METHOD 1. Choux batter • Add all ingredients to a mixing bowl fitted with a paddle and mix for 1 minute on slow speed and then for a further 5 minutes on medium speed. • Transfer the mixture to a piping bag with a round nozzle. • Pipe onto a lined tray. 2. Matcha cream • Add the Fond Matcha to the water and mix until dissolved. • Fold in the lightly whipped cream.
ASSEMBLY • •
2. Matcha cream 200 g Dawn Exceptional Fond Matcha 250 g Water 1000 g Lightly whipped cream 1450 g Total
• • •
Transfer the matcha cream into a piping bag with a small round nozzle and pipe into each choux bun. Warm the Dawn Delicream Crunchy Bueno to 40°C so that it is suitable for dipping, Dip each bun into the Delicream, covering the majority of the surface. Decorate as desired with a popcorn. Dust slightly with matcha powder.
Item code
Product name
2.04183.600
Dawn Exceptional Fond Matcha
2 x 2,5 KG
Packaging
2.40201.115
Dawn Eclair Mix Spezial
15 KG
5.30846.503
Dawn Delicream Crunchy Bueno
5 KG
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Matcha Strawberry-Açaí Panna Cotta COMPOSITION Matcha panna cotta Strawberry-açaí panna cotta
BASIC RECIPE 1. Matcha panna cotta 500 g Milk 500 g Unsweetened semi whipped cream 160 g Dawn Exceptional Fond Matcha 1160 g Total
2. Strawberry-açaí panna cotta 500 g Milk 500 g Unsweetened semi whipped cream 160 g Dawn Exceptional Fond Neutral 60 g Dawn Exceptional Compound Strawberry-Açaí 1220 g Total
WORKING METHOD 1. Matcha panna cotta • Bring milk to boil. • Stir in the Fond Matcha. • Stir in semi whipped cream. 2. Strawberry-açaí panna cotta • Bring milk to boil. • Stir in the Fond Neutral. • Add Dawn Exceptional Compound Strawberry-Açaí. • Stir in semi whipped cream.
ASSEMBLY • • •
Pour the matcha panna cotta into jars and refrigerate to set. Pour th strawberry-açaí panna cotta ( ~40°C) on top and chill until set. Decorate with fresh fruits before serving.
Tips: The semi whipped cream results in the different layers in the panna cotta. Using liquid cream is also possible.
For the oblique visual effect, incline the glass when pouring the matcha panna cotta in the jars. Let them set in the fridge in that position before pouring the fruity one on top.
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Item code
Product name
2.04183.600
Dawn Exceptional Fond Matcha
2 x 2,5 KG
Packaging
2.03030.114
Dawn Exceptional Fond Neutral
2 x 2,5 KG
2.02022.320
Dawn Exceptional Compound Strawberry Acai
1 KG
Alternative flavour
Fond Chocolate and Fond Blood Orange
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Alternative flavour
Fond Peach-passion, Delifruit Mango
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Matcha Strawberry Cheesecake COMPOSITION 1 Cheesecakes Ø 18 cm 350 g Creme cake crumble (175g each) 250 g Cheesecake cream vanilla 250 g Cheesecake cream matcha 120 g Dawn Delifruit Classic Strawberry Dawn Belnap neutral
WORKING METHOD 1. Creme cake crumble • Press the crumble into the cake pan and pre-bake it at 180°C in a deck oven (160°C fan oven) for 10-12 minutes. • Allow to cool. 2. Cheesecake Vanilla / Matcha • Mix the Fond Neutral/ Matcha and hot water together. • Add the cream cheese until smoothen. • Fold in the whipped cream in 2 stages.
BASIC RECIPE 1. Creme cake crumble 1000 g Dawn Exceptional Creme Cake Base Plain 250 g Butter or margarine 1250 g Total
2. Cheesecake Vanilla / Matcha 200 g Dawn Exceptional Fond Neutral / Matcha 250 g Hot Water 500 g Cream cheese 500 g Whipped cream 1450 g Total
ASSEMBLY •
• •
Add the cheesecake neutral filling onto the cooled crumble base and let it set briefly in the fridge, then pour the matcha cheese filling on top and spread. Pipe the Dawn Delifruit Classic Strawberry on top and swirl it with a thin stick. Then let it set again in the refrigerator. Before serving, glaze with Dawn Belnap Neutral.
Item code
Product name
2.04183.600
Dawn Exceptional Fond Matcha
2 x 2,5 KG
Packaging
6.00603.047
Dawn Exceptional Creme Cake Base Plain
12,5 KG
2.03030.114
Dawn Exceptional Fond Neutral
2 x 2,5 KG
8.00291.303
Dawn Delifruit Classic Strawberry
6 KG
7.71767.105
Dawn Belnap Neutral
14 KG
7.71767.102
Dawn Belnap Neutral
7 KG
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Matcha-Cherry Wave Slice COMPOSITION Tray 60x20 1000 g Creme cake batter plain 550 g Creme cake batter matcha 650 g Dawn Delifruit Classic Dark Cherry 1080 g Bavarian cream matcha Dawn Decorgel neutral Dawn Exceptional Compound Cherry
BASIC RECIPE 1. Creme cake batter plain 800 g Dawn Exceptional Creme Cake Mix plain 280 g Egg 240 g Vegetable oil 200 g Water 1520 g Total
2. Creme cake batter matcha 500 g Creme Cake batter plain 25 g Dawn Exceptional Fond Matcha 25 g Water 550 g Total
3. Bavarian matcha cream Custard cream 100 g Dawn Crème Delikat Mix 300 g Water 400 g Total Mix Dawn Crème Delikat Mix with Water and swell for few minutes and then whip up for 3 minutes on high speed. 150 g Dawn Fond Matcha 180 g Water 400 g Custard cream 375 g Unsweetened whipped cream 1100 g Total
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WORKING METHOD 1. Creme cake batter plain • Add all ingredients to a mixing bowl fitted with a beater. Mix for 1 minute on slow speed and then a further 3 minutes on medium speed. • Deposit 1000g into the paper lined 60x20 baking tray. 2. Creme cake batter matcha • Mix 25 g Frond Matcha and 25g water with the other 500g Creme Cake and spread on top. • Place the Dawn Delifruit Classic Dark Cherry into a piping bag and pipe diagonally onto. • Bake at: deck oven: 180ºC / fan oven: 160 ºC. • Baking time: 30-35 minutes • Allow to cool thoroughly. 3. Bavarian matcha cream • Mix Fond Matcha with water and add custard cream and mix well. Fold in 2 steps the whipped cream.
ASSEMBLY • • •
Spread the bavarian matcha cream onto the cake layer and chill until set. Mix Dawn Decorgel Neutral slightly with Dawn Exceptional Compound Cherry and spread on top before serving. Cut into desired slices.
Item code
Product name
2.04183.600
Dawn Exceptional Fond Matcha
2 x 2,5 KG
Packaging
0.02395.813
Dawn Exceptional Creme Cake Base Plain
12,5 KG
8.00188.301
Dawn Delifruit Classic Dark Cherry
6 KG
8.00402.312
Dawn Decorgel Neutral
3 KG
2.02005.320
Dawn Exceptional Compound Cherry
4 x 1 KG
2.03682.505
Dawn Creme Delikat
10 KG
Alternative flavour
Fond Blackcurrant, Delifruit Fruit of the Forest
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Matcha-Raspberry Loaf Cake WORKING METHOD
COMPOSITION 1 Loaf cake 500 g Creme cake matcha batter 30 g Dawn Exceptional Compound Raspberry Dawn White Glossy Icing with matcha/raspberry
BASIC RECIPE (for 4 cakes) 1. Creme cake matcha batter 900 g Dawn Exceptional Creme Cake Mix plain 100 g Flour 150 g Dawn Exceptional Fond Matcha 350 g Egg 300 g Vegetable oil 300 g Water 2100 g Total
1. Creme cake matcha batter • Add all ingredients to a mixing bowl fitted with a beater - Mix for 1 minute on slow speed and then a further 3 minutes on medium speed. • Deposit 500g into each loaf case. • Sprinkle the Dawn Exceptional Compound Raspberry on top and swirl with a wooden stick. • Bake in a deck oven: 180ºC / fan oven: 160 ºC. • Baking time: 30 minutes. • Then 10-15 minutes on 10°C lower temperature. • Allow to cool thoroughly. 2. White glossy icing • Warm up the Dawn Glossy Icing White up to 45-50°C. • Matcha icing: Mix Dawn Fond Matcha with some water and add the Glossy Icing White. • Raspberry icing: Mix Dawn Exceptional Compound Raspberry with the Glossy Icing.
ASSEMBLY •
Place the Icings into a piping bag and drizzle over the top of loaf cakes.
Item code
Product name
Packaging
2.04183.600
Dawn Exceptional Fond Matcha
2 x 2,5 KG
0.02395.813
Dawn Exceptional Creme Cake Base Plain
12,5 KG
7.73031.100
Dawn Glossy Icing WHite
6 KG
2.02020.320
Dawn Exceptional Compound Raspberry
4 x 1 KG
Alternative flavour
Fond Baked Apple, Compound Caramel
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Matcha-Yuzu/Orange Cupcake COMPOSITION 12 Cupcakes 1000 g Creme cake batter plain 240 g Dawn Exceptional Delifruit Classic Orange 250 g Matcha cream 250 g Yuzu cream Decoration
BASIC RECIPE 1. Creme cake batter plain 1000 g Dawn Exceptional Creme Cake Base Plain 350 g Egg 300 g Vegetable oil 250 g Water 1900 g Total
2. Matcha cream 200 g Dawn Exceptional Fond Matcha 200 g Water 1000 g Whipped cream 1400 g Total
3. Yuzu cream 200 g Dawn Exceptional Fond Neutral 200 g Water 90 g Dawn Exceptional Compound Yuzu 1000 g Whipped cream 1490 g Total
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WORKING METHOD 1. Creme cake batter plain • Mix all ingredients for 3-4 minutes with a flat beater on medium speed. • Fill 80g batter into cupcake cases. • Bake at: deck oven: 180ºC / fan oven: 160 ºC. • Baking time: 25-30 minutes. • Allow to cool thoroughly. 2. Matcha cream • Add the Fond Matcha to the water and mix until dissolved. • Fold in the whipped cream. • Pipe both creams with a swirl on top. • Decorate as desired. 3. Yuzu cream • Add the Fond Neutral to the water and mix until dissolved, add the Dawn Exceptional Compound Yuzu and mix in thoroughly. • Fold in the lightly whipped cream.
ASSEMBLY • • • • • •
Cut the top of the cupcakes. Fill the cupcake with Dawn Delifruit Classic Orange and top with the lid. Place both creams into a piping bag without nozzle and flatten slightly. Then place both in another piping bag with a 12mm star nozzle. Pipe both creams with a swirl on top. Decorate as desired.
Item code
Product name
2.04183.600
Dawn Exceptional Fond Matcha
2 x 2,5 KG
Packaging
6.00603.047
Dawn Exceptional Creme Cake Base Plain
12,5 KG
2.03030.114
Dawn Exceptional Fond Neutral
2 x 2,5 KG
8.00321.333
Dawn Exceptional Delifruit Classic Orange
2,7 KG
8.03425.320
Dawn Exceptional Compound Yuzu
1 KG
Alternative flavour
Fond Chocolate, Compound Banana
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Alternative flavour Banana Fond, pineapple Delifruit
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Matcha mango cookie COMPOSITION
WORKING METHOD
40 Cookies Ø 7-8cm
1. Cookie dough • Add the Dawn Exceptional Cookie Mix Plain, flour and butter to a mixing bowl fitted with a beater. • Mix for 2-3 minutes on slow speed. • Add the water and mix on slow speed until a dough has formed. • Split the dough in two and roll the each to 40 cm and leave it to cool down. • Cut into 2cm pucks and place them on a paper lined baking tray with space in-between. • Bake in a deck oven: 190ºC / fan oven: 150-160 ºC. • Baking time: 12-14 minutes. • Allow to cool thoroughly.
1270 g Dawn Exceptional Cookie Mix Plain 400 g Matcha Mousse 600 g Dawn Exceptional Delifruit Classic Mango Matcha Glaze Matcha Meringue
BASIC RECIPE 1. Cookie dough 900 g Dawn Exceptional Cookie Mix Plain 100 g Flour 150 g Butter 120 g Water 1270 g Total 2. Matcha mousse 200 g Dawn Exceptional Fond Matcha 300 g Water 1000 g Lighly whipped cream 1500 g Total 3. Matcha glaze 50 g Dawn Exceptional Fond Matcha 50 g Hot water 150 g Dawn Decorgel Neutral 250 g Total 4. Matcha meringue 200 g Dawn Silvia soft Meringue Mix 50 g Dawn Exceptional Fond Matcha 100 g Water 350 g Total
2. Matcha mousse • Mix the Dawn Fond Matcha and water together. • Fold in the lightly whipped cream in 2 stages. Fill silicone moulds 7cm Ø with matcha mousse. • Chill for an hour to set and then freeze. 3. Matcha glaze • Add the Fond Matcha to the water and mix until dissolved. • Mix in the Dawn Decorgel Neutral. 4. Matcha meringue • Mix up all ingredients for 3-4 minutues on high speed. • Pipe dots or lines on paper and dry at 40-50°C over night.
ASSEMBLY • • • • •
Take out the frozen matcha mousse of the silicone forms. Glaze with matcha glaze (40°C). Place onto the baked cookie. Fill the center with Dawn Delifruit Classic Mango. Decorate with dried matcha meringue.
Item code
Product name
2.04183.600
Dawn Exceptional Fond Matcha
2 x 2,5 KG
Packaging
0.02395.813
Dawn Exceptional® Cookie Mix Plain
12,5 KG
8.00402.312
Dawn Decorgel Neutral
3 KG
2.03652.114
Dawn Silvia Soft Meringue
2,5 KG
8.30032.738
Dawn Exceptional Delifruit Classic Mango
6 KG
21
Discover our full cream stabilizers assortment Our Fonds are neutral and flavoured cream stabilizer powders to be used with fresh or non-dairy creams. They help stabilise, gelatinise, flavour and sweeten cream for a variety of applications. Simply mix the Fond with water and fold in the cream. We offer a wide range of flavours from neutral to quark, fruity options as well as warm tastes. For a variety of applications:
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