| Herbed Corn & Mushroom Potato Cake (Formulation #02-028) | Bakels Worldwide | Herbed Corn & Mushroom Potato Cake (Formulation #02-028) is a formulation to make savoury herbed corn & mushroom potato cake squares using Bakels Country Herb Base. | |
| Hi-Fiber 'Snowskin' Mooncake (Formulation #R1533004/2011) | Bakels Worldwide | Hi-Fiber 'Snowskin' Mooncake (Formulation #R1533004/2011) is a formulation to create specialty mooncakes using Apito Peppermint Paste and Butta Butteroils Substitute. | |
| High Ratio Cake (Formulation #R220b) | Bakels Worldwide | High Ratio Cake (Formulation #R220b) is a formulation to create a delicious Madeira cake using the products P3, Castor Sugar, Hercules Baking Powder, Balec, and Morah Cake Medium. | |
| High Ratio Sultana Cake (Formulation #R220d) | Bakels Worldwide | High Ratio Sultana Cake (Formulation #R220d) is a formulation to create a delicious sultana fruit cake using Castor Sugar, Hercules Baking Powder, Morah Cake Medium, P3, Apito Fruit Cake Paste, Apito Egg Yellow Colour, and Colset. | |
| Ho-Rye Cake (Formulation #R3821002/2011) | Bakels Worldwide | Ho-Rye Cake (Formulation #R3821002/2011) is a formulation to make Horlicks & Rye Cake Bars or Slices using Ovalett Special, Bakels Margarine P, and Fino Rye Base. | |
| Holiday Mousse (Formulation #09-093) | Bakels Worldwide | Holiday Mousse (Formulation #09-093) is a formulation to make a festive mousse cake using Pettina Sponge Mix Complete, Fino Dark Chocolate Buttons, Bakels Whipping Cream, and Actiwhite. | |
| Honey Loaf Cake (Formulation #07-086) | Bakels Worldwide | Honey Loaf Cake (Formulation #07-086) is a formulation to create sweet honey cake loaves using Ovalett Cake Emulsifier, Bakels Baking Powder, Bakels Margarine Special, and Butta Butteroils Substitute. | |
| Honeycomb Crunch Cake (Formulation #05-023) | Bakels Worldwide | Honeycomb Crunch Cake (Formulation #05-023) is a formulation to produce a crispy honeycomb cake using Pettina Sponge Mix Complete, Whip-Brite Whipped Topping Powder, and Apito Butta Vanilla Essence. | |
| Horror Cake | Martin Braun KG | Horror Cake is a Halloween-themed cake that can be decorated to be a horror-themed dessert. This formulation contains the products Bisquit 100 Plus, Fruchti-Top Strawberry, Bianka, Dessert Paste Strawberry and Murbella. | |
| Hot Chocolate Muffin | Puratos | Hot Chocolate Muffin is a chocolate muffin recipe that is also filled with the white yogurt cake batter and is sprinkled with marshmallows. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake and Puratop White n Fluffy. | |
| Hot Cross Bun (Formulation #R3699001/2011) | Bakels Worldwide | Hot Cross Bun (Formulation #R3699001/2011) is a formulation to make sweet, delicious hot cross buns using Apito Hot Cross Bun Concentrate, Bakels Margarine P, and Bakels Instant Active Yeast. | |
| Hot Cross Buns (using Baktem Red) (Formulation #17200B) | Bakels Worldwide | Hot Cross Buns (using Baktem Red) (Formulation #17200B) is a formulation using Baktem Red, Bakels Instant Active Dried Yeast, and Apito Bun Spice Essence to make scrumptious hot cross buns. | |
| Hot Cross Buns (using Hamburger Mix) (Formulation #17500C) | Bakels Worldwide | Hot Cross Buns (using Hamburger Mix) (Formulation #17500C) is a formulation using Dobrim 500, Hamburger Mix, Bakels Instant Active Dried Yeast, and Apito Bun Spice Essence to make fruited & spiced sweet buns. | |
| Hot Cross Buns (using Merita) (Formulation #17700B) | Bakels Worldwide | Hot Cross Buns (using Merita) (Formulation #17700B) is a formulation using Dobrim 500, Merita, Bakels Instant Active Dried Yeast, and Apito Bun Spice Essence to make fruited and spiced sweet buns. | |
| Hot Cross Buns (using Merita V) (Formulation #17750B) | Bakels Worldwide | Hot Cross Buns (using Merita V) (Formulation #17750B) is a formulation using Dobrim 500, Merita V, Bakels Instant Active Dried Yeast, and Apito Bun Spice Essence to make delicious hot cross buns. | |
| Hot Cross Wheat Raisin Buns (Formulation #03-023) | Bakels Worldwide | Hot Cross Wheat Raisin Buns (Formulation #03-023) is a formulation used to create whole wheat & raisin sweet buns. This recipe includes the products Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Fino M...weiterlesen Hot Cross Wheat Raisin Buns (Formulation #03-023) is a formulation used to create whole wheat & raisin sweet buns. This recipe includes the products Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Fino Meal Base, Bakels Shortening, and Diamond Glaze Neutral. verkürzen | |
| Hummingbird Cake (Formulation #R3779002/2011) | Bakels Worldwide | Hummingbird Cake (Formulation #R3779002/2011) is a formulation used to create cakes. This formulation includes the products Bakels Multifibre Muffin Mix, Colset, Apito Flavouring Paste - Banana, and Apito Flavouring Paste - Pineapple. | |
| Hung Ma Bread (Formulation #08-029) | Bakels Worldwide | Hung Ma Bread (Formulation #08-029) is a formulation to produce distinctive fried Chinese sweet bread. This recipe uses the products Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Lecitem Supreme, Bakels Shortening, and Butta Butteroils...weiterlesen Hung Ma Bread (Formulation #08-029) is a formulation to produce distinctive fried Chinese sweet bread. This recipe uses the products Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Lecitem Supreme, Bakels Shortening, and Butta Butteroils Substitute. verkürzen | |
| Inipit Cake (Conventional Method) (Formulation #08-030) | Bakels Worldwide | Inipit Cake (Conventional Method) (Formulation #08-030) is a formulation to produce rich, custard-filled Filipino flat cakes using Bakels Baking Powder, Ovalett Cake Emulsifier, and Brite Vanilla Extra Strength. | |
| Inipit (Formulation #11-008) | Bakels Worldwide | Inipit (Formulation #11-008) is a formulation to create delicious Filipino sponge cake sandwiches using Bakels Cake Concentrate, Ovalett Cake Emulsifier, and Bakels Bake-Stable Custard Mix. | |
| Jalapeno and Cheddar Cheese Bread Muffin | Puratos | Jalapeno and Cheddar Cheese Bread Muffin is a muffin recipe that has sliced jalapeno peppers and shredded cheddar cheese added to the batter of the muffin. This formulation is created with the products O-tentic Durum, Intens Short, Intens Fresh 1-40 and P...weiterlesen Jalapeno and Cheddar Cheese Bread Muffin is a muffin recipe that has sliced jalapeno peppers and shredded cheddar cheese added to the batter of the muffin. This formulation is created with the products O-tentic Durum, Intens Short, Intens Fresh 1-40 and Puraslim. verkürzen | |
| Japanese Coconut Cake (Formulation #R1525/1528013/2011) | Bakels Worldwide | Japanese Coconut Cake (Formulation #R1525/1528013/2011) is a formulation to make a delicious Japanese-style cake using Castor Sugar, Bakels Margarine P, and Hercules Baking Powder. | |
| Jelly Roll (09054) (Formulation #09-054) | Bakels Worldwide | Jelly Roll (09054) (Formulation #09-054) is a formulation to make tasty sponge cake jelly rolls using Bakels Cake Concentrate. | |
| Jelly Roll (09055) (Formulation #09-055) | Bakels Worldwide | Jelly Roll (09055) (Formulation #09-055) is a formulation to produce a delicious sponge cake roll using Bakels Cake Concentrate and Ovalett Cake Emulsifier. | |
| Jelly Roll (10048) (Formulation #10-048) | Bakels Worldwide | Jelly Roll (10048) (Formulation #10-048) is a formulation to create a rich jelly cake roll using Ovalett Special (NC) and Bakels Baking Powder. | |
| Jelly Roll (All-in) (Formulation #99-031) | Bakels Worldwide | Jelly Roll (All-in) (Formulation #99-031) is a formulation to make a rich sponge cake roll using Ovalett Cake Emulsifier and Bakels Baking Powder. | |
| Kababayan (09085) (Formulation #09-085) | Bakels Worldwide | Kababayan (09085) (Formulation #09-085) is a formulation to make delicious Filipino cake muffins using Bakels Instant Active Dry Yeast (High Sugar), Bakels Baking Powder, Bakels Margarine Special, Bakels Shortening, and Bakels Cake Concentrate. | |
| Kababayan (Formulation #99-017) | Bakels Worldwide | Kababayan (Formulation #99-017) is a formulation to create scrumptious Filipino cake muffins using Bakels Instant Active Dry Yeast (High Sugar), Fino Double Acting Baking Powder, Bakels Margarine Special, Bakels Shortening, and Ovalett Special (NC). | |
| Kiwi Swiss Roll (Formulation #R3715004/2011) | Bakels Worldwide | Kiwi Swiss Roll (Formulation #R3715004/2011) is a formulation used to create tasty tropical cake rolls using Bakels Sponge Mix Complete (M) and Bakels Kiwifruit Filling. | |
| Kokomix Slice - Apricot Topping (Formulation #R702f) | Bakels Worldwide | Kokomix Slice - Apricot Topping (Formulation #R702f) is a formulation to make delicious coconut & apricot slices using Morah Cake Medium, Pettina Kokomix, NZB Icing Sugar, and Apito Apricot Paste. | |
| Lamingtons | Puratos | Lamingtons is a red velvet cake that has dark chocolate chips added to it and cut into squares and dipped into dark chocolate, then the cake is rolled in additional red velvet cake crumbles. This formulation is created with the products Tegral Satin Red V...weiterlesen Lamingtons is a red velvet cake that has dark chocolate chips added to it and cut into squares and dipped into dark chocolate, then the cake is rolled in additional red velvet cake crumbles. This formulation is created with the products Tegral Satin Red Velvet Creme Cake, Chocolante Dark Chips and Carat Decorcrem Dark SH. verkürzen | |
| Lava Cake | Puratos | Lava Cake is a chocolate cake with a warm, gooey chocolate center. This formulation is created with the products Puratos Classic Mocha, Carat Absolut Dark, Chocolante Dark Semisweet, and Chocolante Dark Bittersweet. | |
| Layer Cakes With PentaCake LR 6630, 4% oil | Pentaor | This formulation is a basic recipe for layer cake products. Amendments might be required for each specific production line. This formulation features PentaCake LR 6630 at a concentration of 3%. | |
| Lemon Babka (Formulation #09-013) | Bakels Worldwide | Lemon Babka (Formulation #09-013) is a formulation to produce a round of tasty lemon sweet bread using Balec Lacto Albumen, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Extra Strength, Butta Butteroils Substitute, Apito Lemon Paste, and Brite Vani...weiterlesen Lemon Babka (Formulation #09-013) is a formulation to produce a round of tasty lemon sweet bread using Balec Lacto Albumen, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Extra Strength, Butta Butteroils Substitute, Apito Lemon Paste, and Brite Vanilla Extra Strength. verkürzen | |
| Lemon Blueberry Ring Cake (Formulation #12-0221) | Bakels Worldwide | Lemon Blueberry Ring Cake (Formulation #12-0221) is a formulation to create a rich lemon & blueberry cake ring using Bakels Muffin Mix, Apito Lemon Paste, and Les Fruits Blueberry 30%. | |
| Lemon Blueberry Roll (Formulation #11-013c) | Bakels Worldwide | Lemon Blueberry Roll (Formulation #11-013c) is a formulation to create a fruity jelly cake roll using Bakels Cake Concentrate, Apito Lemon Paste, Bakels Whipping Cream, and Les Fruits Blueberry 50%. | |
| Lemon Caramel Domes | Martin Braun KG | Lemon Caramel Domes are domes composed of caramel, biscuit, mousse and glazing. It has a pound cake base and is decorated with krokella. This formulation is created with the products FruchtSand, Kranfil's Caramel, and Alaska-Express Lemon. | |
| Lemon Cheese Cake | Martin Braun KG | Lemon Cheese Cake is a lemon flavored dessert product in the form of a cold set cheese cake. This formulation features the products Bon Citron, Cheese Cake Mix High, and Cristaline. | |
| Lemon Dessert Bar Short Crust | Puratos | Lemon Dessert Bar Short Crust is a layered dessert bar with a short creme cake base, filled with condensed milk and lemony flavor and then topped with streusel crumbs and powdered sugar. This formulation is created with the products Tegral Satin Creme Cak...weiterlesen Lemon Dessert Bar Short Crust is a layered dessert bar with a short creme cake base, filled with condensed milk and lemony flavor and then topped with streusel crumbs and powdered sugar. This formulation is created with the products Tegral Satin Creme Cake and Deli Citron Filling. verkürzen | |
| Lemon Mango Bread (Formulation #11-064) | Bakels Worldwide | Lemon Mango Bread (Formulation #11-064) is a formulation to produce fruity lemon & mango sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, and Apito Flavouring Paste - Lemon. | |
| Lemon Raspberry Cake (Formulation #07-033) | Bakels Worldwide | Lemon Raspberry Cake (Formulation #07-033) is a formulation to make a decadent lemon & raspberry cake using the products Bakels Muffin Mix, Apito Lemon Paste, Les Fruits Raspberry 50%, and Whip-Brite Whipped Topping Powder. | |
| Lemon Raspberry Slice | Puratos | Lemon Raspberry Slice is a yellow cake that is piped on top with lemon cream and sprinkled with raspberry crumbles and then covered with a second layer of cake as well as layered with deli citron and glazed with miroir and the cake is then garnished with ...weiterlesen Lemon Raspberry Slice is a yellow cake that is piped on top with lemon cream and sprinkled with raspberry crumbles and then covered with a second layer of cake as well as layered with deli citron and glazed with miroir and the cake is then garnished with whipped cream and fruits and chocolate. This formulation is created with the products Tegral Satin Yellow Layer Cake, Deli Citron Filling, Chantypak and Miroir. verkürzen | |
| Lemon Squares (Formulation #04-039) | Bakels Worldwide | Lemon Squares (Formulation #04-039) is a formulation to make rich lemony bars using Bakels Baking Powder and Apito Flavouring Paste - Lemon. | |
| Lemon Squares (Formulation #11-011) | Bakels Worldwide | Lemon Squares (Formulation #11-011) is a formulation to produce sweet, zesty lemon cake bars using Bakels Cake Concentrate and Apito Flavouring Paste - Lemon. | |
| Lemon Strawberry Cheesecake (Formulation #12-023) | Bakels Worldwide | Lemon Strawberry Cheesecake (Formulation #12-023) is a formulation to produce a tasty lemon & strawberry cheesecake. This recipe includes the products Ovalett Cake Emulsifier, Bakels Baking Powder, Brite Vanilla Extra Strength, Apito Flavouring Paste - Le...weiterlesen Lemon Strawberry Cheesecake (Formulation #12-023) is a formulation to produce a tasty lemon & strawberry cheesecake. This recipe includes the products Ovalett Cake Emulsifier, Bakels Baking Powder, Brite Vanilla Extra Strength, Apito Flavouring Paste - Lemon, Saphire Neutral, Bakels Whipping Cream, Diamond Glaze Neutral, and Unifil Strawberry. verkürzen | |
| Lemon Whoopie Pie (Formulation #11-059) | Bakels Worldwide | Lemon Whoopie Pie (Formulation #11-059) is a formulation to create creamy, lemony whoopie pies using Bakels Muffin Mix, Bakels Shortening, Apito Lemon Paste, Whip-Brite Whipped Topping Powder, and Apito Orange Paste. | |
| Light Cheesecake (Formulation #R600c) | Bakels Worldwide | Light Cheesecake (Formulation #R600c) is a formulation to make tasty light cheesecakes using Pettina Cheesecake Mix, Bakels Fond Royale Neutral, and Apito Lemon Essence. | |
| Light Madeira Cake (Formulation #R210p) | Bakels Worldwide | Light Madeira Cake (Formulation #R210p) is a formulation to create a delicious light sponge cake using Fino Sponge Mix, Morah Continental, P3, and Wispalett. | |
| Low Cost Ensaymada (Formulation #04-019) | Bakels Worldwide | Low Cost Ensaymada (Formulation #04-019) is a formulation to create tasty Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, and Bakels Margarine Special. | |
| Low Cost Pianono (Formulation #08-033) | Bakels Worldwide | Low Cost Pianono (Formulation #08-033) is a formulation to create a delicious Filipino sponge cake/jelly roll using Ovalett Cake Emulsifier, Balec Lacto Albumen, Fino Double Acting Baking Powder, and Brite Vanilla Extra Strength. | |
| Low Cost Sweet Dough (Formulation #07-034) | Bakels Worldwide | Low Cost Sweet Dough (Formulation #07-034) is a formulation to make rich fruit & coffee sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Bakels Margarine Special, Dobrim High Speed, Monofresh, Apito Pandan Paste, Apito Ex...weiterlesen Low Cost Sweet Dough (Formulation #07-034) is a formulation to make rich fruit & coffee sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Bakels Margarine Special, Dobrim High Speed, Monofresh, Apito Pandan Paste, Apito Expresso Paste, and Apito Yam Paste. verkürzen | |
| Low Cost Sweet Dough (Formulation #08-034) | Bakels Worldwide | Low Cost Sweet Dough (Formulation #08-034) is a formulation to produce creamy sweet rolls in peanut butter, butter custard, and milk shake flavour varieties. This recipe includes the products Bakels Shortening, Bakels Margarine Special, Balec Lacto Albume...weiterlesen Low Cost Sweet Dough (Formulation #08-034) is a formulation to produce creamy sweet rolls in peanut butter, butter custard, and milk shake flavour varieties. This recipe includes the products Bakels Shortening, Bakels Margarine Special, Balec Lacto Albumen, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, and Bakels Bake-Stable Custard Mix. verkürzen | |
| Low Sugar Green Tea Cheesecake (Formulation #05-027) | Bakels Worldwide | Low Sugar Green Tea Cheesecake (Formulation #05-027) is a formulation to make a tasty reduced sugar green tea cheesecake using Apito Green Tea Paste, Apito Lemon Paste, and Brite Vanilla Extra Strength. | |
| Macapuno/Ube Bake Roll (Formulation #00-030) | Bakels Worldwide | Macapuno/Ube Bake Roll (Formulation #00-030) is a formulation to produce fruity Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Margarine Special, and Bakels Shortening. | |
| Macaron Cake | Martin Braun KG | Macaron Cake is a white chocolate, apricot, wildberry, blueberry yoghurt, and vanilla flavored dessert product in the form of a layered cake. This formulation features the products Kabi, Macarons, and Alaska-Express Yoghurt-Blueberry. | |
| Macaroon Brownies (Formulation #08-035) | Bakels Worldwide | Macaroon Brownies (Formulation #08-035) is a formulation to make rich, coconut-topped chocolate slices using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Brite Vanilla Extra Strength, and Bakels Baking Powder. | |
| Macaroons (Formulation #10-002) | Bakels Worldwide | Macaroons (Formulation #10-002) is a formulation to create tasty coconut mini cakes using the product Apito Butta Vanilla Essence. | |
| Madeira Cake (Formulation #R220a) | Bakels Worldwide | Madeira Cake (Formulation #R220a) is a formulation to make delicious Madiera cakes using Morah Cake Medium, P3, Hercules Baking Powder, Balec, and Castor Sugar. | |
| Magdalena Cupcakes | Puratos | Magdalena Cupcakes is a cupcake recipe that uses yellow layer cake mix as a base and, once baked, is dipped into dark chocolate or white chocolate then drizzled with white or dark chocolate. This formulation is created with the products Tegral Satin Yello...weiterlesen Magdalena Cupcakes is a cupcake recipe that uses yellow layer cake mix as a base and, once baked, is dipped into dark chocolate or white chocolate then drizzled with white or dark chocolate. This formulation is created with the products Tegral Satin Yellow Layer Cake Mix, Carat Coverlux Dark and White. verkürzen | |
| Mamon (06066) (Formulation #06-066) | Bakels Worldwide | Mamon (06066) (Formulation #06-066) is a formulation to make delicious Filipino sponge cakes using Ovalett Cake Emulsifer and Fino Double Acting Baking Powder. | |
| Mamon (09087) (Formulation #09-087) | Bakels Worldwide | Mamon (09087) (Formulation #09-087) is a formulation to produce scrumptious Filipino sponge cakes using Bakels Cake Concentrate. | |
| Mamon Bread (Formulation #06-067) | Bakels Worldwide | Mamon Bread (Formulation #06-067) is a formulation to create rich Filipino sweet bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, and Rotitex. | |
| Mamon Tostado (04040) (Formulation #04-040) | Bakels Worldwide | Mamon Tostado (04040) (Formulation #04-040) is a formulation to create scrumptious Filipino toasted sponge cakes/cookies using Ovalett Cake Emulsifier and Fino Double Acting Baking Powder. | |
| Mamon Tostado (08036) (Formulation #08-036) | Bakels Worldwide | Mamon Tostado (08036) (Formulation #08-036) is a formulation to make delicious Filipino toasted sponge cakes/cookies using Bakels Baking Powder and Ovalett Cake Emulsifier. | |
| Mandarin Cream Cheese Slice | Martin Braun KG | Mandarin Cream Cheese Slice is a mandarin flavored dessert product in the form of a slice of cheese cake. This formulation features the products Fruit Puree Mandarin, Cheesequick, and Cristaline Yellow, | |
| Mango Cranberry Overload (Formulation #11-048) | Bakels Worldwide | Mango Cranberry Overload (Formulation #11-048) is a formulation to produce a decadent mango & cranberry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Muffin Mix, and Whip-Brite Whipped Topping Powder. | |
| Mango Cream Cheese Torte | Martin Braun KG | Mango Cream Cheese Torte is a mango flavored dessert product in the form of a cheese cake torte. This formulation features the products Fruit Puree Mango, Alaska 666, Cheesequick, and Kabi. | |
| Mango Delight | Martin Braun KG | Mango Delight is a mango and apricot flavored dessert product in the form of a round cake that is layered with short pastry, apricot jam, and Swiss cake roll. This formulation features the products Alaska-Express Mango, Cristaline Yellow, and Cristaline R...weiterlesen Mango Delight is a mango and apricot flavored dessert product in the form of a round cake that is layered with short pastry, apricot jam, and Swiss cake roll. This formulation features the products Alaska-Express Mango, Cristaline Yellow, and Cristaline Red. verkürzen | |
| Mango Pandan Torte (Formulation #05-028) | Bakels Worldwide | Mango Pandan Torte (Formulation #05-028) is a formulation to create a creamy mango & pandan layer cake using Pettina Sponge Mix Complete, Apito Pandan Paste, and Whip-Brite Whipped Topping Powder. | |
| Mantecada | Puratos | Mantecada is a corn muffin recipe that is typical of Spanish cuisine. This formulation is created with the product Tegral Mantecada. | |
| Mantecada with Pineapple Filling | Puratos | Mantecada with Pineapple Filling is a muffin that has a pineapple filling and coconut base. These muffins are then coated in desiccated coconut. This formulation contains the products Tegral Mantecada, Topfil Pineapple Filling and Harmony Sublimo Neutra. | |
| Maple Walnut Bread Muffin | Puratos | Maple Walnut Bread Muffin is a baked good that contains sweet maple and walnuts. This formulation is created with the products O-tentic Durum, Intens Short, Intens Fresh 1-40 and Puraslim. | |
| Maracuja Mousse Cake | Martin Braun KG | Maracuja Mousse Cake is a chocolate, mango, apricot, and yoghurt-maracuja flavored dessert product in the form of a layered mousse cake. This formulation features the products Bellanossa, Alaska-Express Yoghurt-maracuja, Alaska 666, and Cristaline Yellow. | |
| Marble Butter Slice (Formulation #00-032) | Bakels Worldwide | Marble Butter Slice (Formulation #00-032) is a formulation to make rich, marbled chocolate & butter cake loaves/slices using Butta Butteroils Substitute, Fino Cake Emulsifier, Brite Vanilla Extra Strength, Fino Double Acting Baking Powder, and Bakels Alka...weiterlesen Marble Butter Slice (Formulation #00-032) is a formulation to make rich, marbled chocolate & butter cake loaves/slices using Butta Butteroils Substitute, Fino Cake Emulsifier, Brite Vanilla Extra Strength, Fino Double Acting Baking Powder, and Bakels Alkalized Cocoa Powder. verkürzen | |
| Mashed Pumpkin Scones (Formulation #R722s) | Bakels Worldwide | Mashed Pumpkin Scones (Formulation #R722s) is a formulation to create tasty pumpkin scones using Fino Scone Mix. | |
| Matcha Jokonde | Martin Braun KG | Matcha Jokonde is a biscuit roll that is flavored with matcha and spread with icing as well as made with several kinds of filling. This formulation is created with the products Ovasil, Macarons, Schokobella White, Royal Paste Batida de Coco, Kabi, Fruit P...weiterlesen Matcha Jokonde is a biscuit roll that is flavored with matcha and spread with icing as well as made with several kinds of filling. This formulation is created with the products Ovasil, Macarons, Schokobella White, Royal Paste Batida de Coco, Kabi, Fruit Puree Exotic Fruits with Ginger and Bienex. verkürzen | |
| Meal Choco Chip Bars (Formulation #02-030) | Bakels Worldwide | Meal Choco Chip Bars (Formulation #02-030) is a formulation to produce rich whole meal chocolate chip cookie bars. This recipe uses the products Fino Double Acting Baking Powder, Bakels Margarine Special, Brite Vanilla Extra Strength, Fino Meal Base, and ...weiterlesen Meal Choco Chip Bars (Formulation #02-030) is a formulation to produce rich whole meal chocolate chip cookie bars. This recipe uses the products Fino Double Acting Baking Powder, Bakels Margarine Special, Brite Vanilla Extra Strength, Fino Meal Base, and Fino Dark Chocolate Chips. verkürzen | |
| Meal Rye and Walnut Bread (Formulation #06-069) | Bakels Worldwide | Meal Rye and Walnut Bread (Formulation #06-069) is a formulation to create whole grain rye apple & walnut sweet bread using Fino Meal Base, Fino Rye Base, Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Bakels Shortening, and Les Fruits App...weiterlesen Meal Rye and Walnut Bread (Formulation #06-069) is a formulation to create whole grain rye apple & walnut sweet bread using Fino Meal Base, Fino Rye Base, Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Bakels Shortening, and Les Fruits Apple 50%. verkürzen | |
| Merindella Cake | Martin Braun KG | Merindella Cake is an almond, fruit, and lemon flavored dessert product in the form of a cream cake with a meringue topping. This formulation features the products Cristaline, Bon Citron, Mandella, Sizilia Lemon Essence, and Ovasil Meringue Mix. | |
| Mimosa Bellanossa | Martin Braun KG | Mimosa Bellanossa is a chocolate, raspberry, apricot, and vanilla flavored dessert product in the form of a layered cake. This formulation features the products Tarte au Chocolat, Kabi, Bellanossa, and Creme Francaise. | |
| Mini Doughnuts (Formulation #10-028) | Bakels Worldwide | Mini Doughnuts (Formulation #10-028) is a formulation to produce cream-filled, golden fried sweet bread rounds using Bakels Shortening, Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), Fino Double Acting Baking Powder, Balec Lact...weiterlesen Mini Doughnuts (Formulation #10-028) is a formulation to produce cream-filled, golden fried sweet bread rounds using Bakels Shortening, Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), Fino Double Acting Baking Powder, Balec Lacto Albumen, Lecinta Plus, and Bakels Bavarian Cream. verkürzen | |
| Mini Sponge Cakes (Formulation #11-022) | Bakels Worldwide | Mini Sponge Cakes (Formulation #11-022) is a formulation to produce bountiful miniature sponge cakes using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels Whipping Cream, Unifil Strawberry, Bakels Dark Choco Fudge, Diamond Glaze Dark Chocolate, a...weiterlesen Mini Sponge Cakes (Formulation #11-022) is a formulation to produce bountiful miniature sponge cakes using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels Whipping Cream, Unifil Strawberry, Bakels Dark Choco Fudge, Diamond Glaze Dark Chocolate, and Diamond Glaze Red. verkürzen | |
| Mint Chocolate Torte (05031) (Formulation #05-031) | Bakels Worldwide | Mint Chocolate Torte (05031) (Formulation #05-031) is a formulation to create a cool, minty chocolate cake using Pettina Chocolate Sponge Mix Complete, Whip-Brite Whipped Topping Powder, Apito Peppermint Paste, and Bakels Chocolate Truffle (Heat & Pour). | |
| Mixed Berries Cheese Bars (Formulation #11-034) | Bakels Worldwide | Mixed Berries Cheese Bars (Formulation #11-034) is a formulation to make delicious cream cheese & mixed berry cake bars. This recipe uses the products Brite Vanilla Extra Strength, Bakels White Chocolate Truffle (Heat & Pour), Les Fruits Blueberry 50%, Le...weiterlesen Mixed Berries Cheese Bars (Formulation #11-034) is a formulation to make delicious cream cheese & mixed berry cake bars. This recipe uses the products Brite Vanilla Extra Strength, Bakels White Chocolate Truffle (Heat & Pour), Les Fruits Blueberry 50%, Les Fruits Raspberry 50%, and Les Fruits Strawberry 50%. verkürzen | |
| Mocha Roll (Formulation #00-034) | Bakels Worldwide | Mocha Roll (Formulation #00-034) is a formulation to make a rich coffe & chocolate cake roll using Ovalett Special (NC), Bakels Baking Powder, and Apito Chocolate Paste. | |
| Mocha Walnut Bars | Puratos | Mocha Walnut Bars are chocolate, coffee, walnut and brownie bars that are coated in melted chocolate. This formulation is created with the products Belcolade Cryst-o-Fil Noir, Puratos Classic Mocha and Carat Coverlux Dark. | |
| Mocha Whoopie Pie (Formulation #11-060) | Bakels Worldwide | Mocha Whoopie Pie (Formulation #11-060) is a formulation to create creamy mocha whoopie pie sandwiches using Bakels Muffin Mix, Bakels Shortening, and Apito Mocha Paste. | |
| Moist Cheesy Cake (Formulation #10-075) | Bakels Worldwide | Moist Cheesy Cake (Formulation #10-075) is a formulation to make a rich, creamy specialty cake using Whip-Brite Whipped Topping Powder, Bakels Cake Concentrate, and Apito Lemon Paste. | |
| Morning Bread (05032) (Formulation #05-032) | Bakels Worldwide | Morning Bread (05032) (Formulation #05-032) is a formulation to produce sweet, custard-filled breakfast bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, CSP 60, Butta Butteroils Substitute, and Bakels Bake-Stable Custard Mix. | |
| Mousse Dessert "Black Forest" | Martin Braun KG | Mousse Dessert "Black Forest" is a tart covered in chocolate and cherry mousse as well as fruit puree. This formulation contains the products Mousse au Chocolat, Mousse au Chocolat White and Fruit Puree Red Sour Cherry. | |
| Mud Cake (Formulation #R3804001/2012) | Bakels Worldwide | Mud Cake (Formulation #R3804001/2012) is a formulation to create rich, chocolatey mud cakes using Bakels Mud Cake Mix and Apito Chocolate Emulco. | |
| Mud Pie (Formulation #09-120) | Bakels Worldwide | Mud Pie (Formulation #09-120) is a formulation to create chocolatey mud pie slices using Bakels Cake Concentrate, Apito Chocolate Paste, Bakels Alkalized Cocoa Powder, Bakels White Chocolate Truffle (Heat & Pour), and Bakels Dark Choco Fudge. | |
| Muffin in Bread (Formulation #06-071) | Bakels Worldwide | Muffin in Bread (Formulation #06-071) is a formulation to make muffin-stuffed sweet rolls using Bakels Bake-Stable Custard Mix, Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Butta Butteroils Substitute, and Bakel...weiterlesen Muffin in Bread (Formulation #06-071) is a formulation to make muffin-stuffed sweet rolls using Bakels Bake-Stable Custard Mix, Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Butta Butteroils Substitute, and Bakels Muffin Mix. verkürzen | |
| Muffins | Martin Braun KG | Muffins is a lemon flavored baked product in the form of a basic muffin. This formulation features the products Muffin Soft, and Sizilia Lemon Essence. | |
| Muffins (Formulation #09-101) | Bakels Worldwide | Muffins (Formulation #09-101) is a formulation to produce sweet cake muffins using Bakels Cake Concentrate. | |
| Multi Fibre Apple Muffins (Formulation #R377902/2012) | Bakels Worldwide | Multi Fibre Apple Muffins (Formulation #R377902/2012) is a formulation to create tasty, high fibre apple muffins using Bakels Multifibre Muffin Mix. | |
| My Caramel Salé Sweety | Martin Braun KG | My Caramel Salé Sweety is a dessert made with tarte au chocolat, caramel salé cream and créme brülée. The formulation is created with the products Fruchti-Top Apple, Tarte au Chocolat, Bon Caramel Salé and Basic Mix a la Créme Brülée. | |
| My Fruity Cheese Cake Sweety | Martin Braun KG | My Fruity Cheese Cake Sweety is a muffin served in cups that contains pastry crumbles, cheese cake fillings, meringue and fruit puree raspberry. This formulation contains the products Fruit Puree Raspberry, Bon Citron, Cheese Cake Mix Flat, Combani, Sizil...weiterlesen My Fruity Cheese Cake Sweety is a muffin served in cups that contains pastry crumbles, cheese cake fillings, meringue and fruit puree raspberry. This formulation contains the products Fruit Puree Raspberry, Bon Citron, Cheese Cake Mix Flat, Combani, Sizilia and Ovasil. verkürzen | |
| My Lava Cake Sweety | Martin Braun KG | My Lava Cake Sweety is a chocolate cake with Tarte au Chocolat as well as with ice cream, served warm. This formulation is created with the product Tarte au Chocolat. | |
| My Pluffins Almond | Martin Braun KG | My Pluffins Almond is a muffin made of laminated dough and almond filling as well as decorated with fondant and apricot jam. This formulation contains the products Mandelkrone and Dessert Paste Rum. |
