| Panettone (Formulation #00-036) | Bakels Worldwide | Panettone (Formulation #00-036) is a formulation to create zesty Italian Christmas bread using Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Brite Vanilla Extra Strength, and Lecitex Bread Improver. | |
| Panini (06074) (Formulation #06-074) | Bakels Worldwide | Panini (06074) (Formulation #06-074) is a formulation to make crusty Italian sandwich bread using Bakels Instant Active Dry Yeast (Low Sugar), Lecitem Supreme, Bakels Shortening, Bakels Pesto Base, and Bakels Country Herbs Base. | |
| Panini Bread (05037) (Formulation #05-037) | Bakels Worldwide | Panini Bread (05037) (Formulation #05-037) is a formulation to produce crisp Italian sandwich bread using Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), Rotitex, and Bakels Country Herbs Base. | |
| Panini Bread (06111) (Formulation #06-111) | Bakels Worldwide | Panini Bread (06111) (Formulation #06-111) is a formulation to create delicious Italian sandwich bread using Bakels Instant Active Dry Yeast (Low Sugar), Rotitex, and Bakels Country Herbs Base. | |
| Panini Bread (99022) (Formulation #99-022) | Bakels Worldwide | Panini Bread (99022) (Formulation #99-022) is a formulation to produce crispy Italian sandwich bread using Bakels Instant Active Dry Yeast (Low Sugar) and Lecitex Bread Improver. | |
| Panini Bread (Formulation #R1913004/2011) | Bakels Worldwide | Panini Bread (Formulation #R1913004/2011) is a formulation to produce tasty Italian sandwich bread using Lecitem Universal and Bakels Instant Active Dried Yeast. | |
| Panna Cotta a la Cointreau | Martin Braun KG | Panna Cotta a la Cointreau is a cream based dessert that contains berry flavoring. This formulation contains the products Panna Cotta Dessert, Alaska 666, Royal Paste Cointreau, Fruit Puree Exotic Fruits with Ginger, and Cristaline Neutral. | |
| Panna Cotta Dessert | Martin Braun KG | Panna Cotta Dessert is a creamy dessert product in the form of a custard. This formulation features the product Panna Cotta Dessert. | |
| Party Waffles (Formulation #13-006) | Bakels Worldwide | Party Waffles (Formulation #13-006) is a formulation to make festive waffles using Bakels Red Velvet Cake Mix, Bakels Whipping Cream, Bakels Dark Choco Fudge, Bakels Bavarian Cream, Apito Strawberry Paste, and Apito Chocolate Rice. | |
| Passion Dome Deluxe | Martin Braun KG | Passion Dome Deluxe is a treat made of Tarte au Chocolat, Passionfruit Mousse, Fruit Puree Filling, Almanossa Mousse, and LeGourmet Fruit Coating. This formulation contains the products Alaska-Express Neutral, Alaska 666, Bienex, Fruit Puree Exotic fruits...weiterlesen Passion Dome Deluxe is a treat made of Tarte au Chocolat, Passionfruit Mousse, Fruit Puree Filling, Almanossa Mousse, and LeGourmet Fruit Coating. This formulation contains the products Alaska-Express Neutral, Alaska 666, Bienex, Fruit Puree Exotic fruits w/ Ginger and Cristalline. verkürzen | |
| Passionfruit Panna Cotta | Martin Braun KG | Passionfruit Panna Cotta is a dessert with a cake base, coconut and passionfruit panna cotta, fruit puree filling, and red velvet spray as well as brandy decorations. This formulation contains the products Panna Cotta dessert, Dessert Paste Passionfruit, ...weiterlesen Passionfruit Panna Cotta is a dessert with a cake base, coconut and passionfruit panna cotta, fruit puree filling, and red velvet spray as well as brandy decorations. This formulation contains the products Panna Cotta dessert, Dessert Paste Passionfruit, Bienex and Fruit Puree Exotic Fruits with Ginger. verkürzen | |
| Passionfruit-Coconut Dessert | Martin Braun KG | Passionfruit-Coconut Dessert is a cream based dessert that also contains mango filling and batida de coco cream and is decorated by cristaline. This formulation is created with products such as Alaska-Express Neutral, Dessert Paste Passionfruit, Fruit Pur...weiterlesen Passionfruit-Coconut Dessert is a cream based dessert that also contains mango filling and batida de coco cream and is decorated by cristaline. This formulation is created with products such as Alaska-Express Neutral, Dessert Paste Passionfruit, Fruit Puree Mango, Kabi, Royal Batida de Coco and Cristaline. verkürzen | |
| Pastel Bun (Formulation #09-028) | Bakels Worldwide | Pastel Bun (Formulation #09-028) is a formulation to produce tasty Filipino sweet buns using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Brite Vanilla Extra Strength. | |
| Pastel (Formulation #00-037) | Bakels Worldwide | Pastel (Formulation #00-037) is a formulation to make delicious Filipino sweet rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, and Brite Vanilla Extra Strength. | |
| Pastry Dough for Curry Puff (Formulation #R1533015/2011) | Bakels Worldwide | Pastry Dough for Curry Puff (Formulation #R1533015/2011) is a formulation to produce tasty curry puff pastry dough using Butta Butteroils Substitute. | |
| Pastry Dough (Formulation #R1533010/2011) | Bakels Worldwide | Pastry Dough (Formulation #R1533010/2011) is a formulation to create creamy danish/puff pastry dough using Butta Butteroils Substitute and Castor Sugar. | |
| Pastry Dough (Formulation #R1680003/2011) | Bakels Worldwide | Pastry Dough (Formulation #R1680003/2011) is a formulation to make buttery danish/puff pastry dough using the products Starlight and Butta Butteroils Substitute. | |
| Pate on Baguette Panxo | Puratos | Pate on Baguette Panxo is a sandwich formulation with a baguette bread, pate, cheddar cheese and white chocolate. The baguette is created with the products Sapore Aroldo, S500 Green A+ and the sandwich is made with Chocolante White Shavings. | |
| Pau (Formulation #R2980001/2011) | Bakels Worldwide | Pau (Formulation #R2980001/2011) is a formulation to create Malaysian-style steamed buns using Rotitex, Hercules Baking Powder (Double Acting), Monofresh, Lecitem Universal, and Bakels Instant Active Dried Yeast. | |
| Peach-Coco-Sushi | Martin Braun KG | Peach-Coco-Sushi is a peach, and Batida de Coco flavored dessert product in the form of a Swiss cake roll with a peach flavored filling that is layered and sliced similar to the presentation of sushi. This formulation features the products Bianka, Royal P...weiterlesen Peach-Coco-Sushi is a peach, and Batida de Coco flavored dessert product in the form of a Swiss cake roll with a peach flavored filling that is layered and sliced similar to the presentation of sushi. This formulation features the products Bianka, Royal Paste Batida de Coco, Dessert Paste Peach, and Cristaline Yellow. verkürzen | |
| Peanut Bar | Martin Braun KG | Peanut Bar is a caramel, chocolate, and peanut flavored dessert product in the form of pastry and cream layered chocolate dipped bars. This formulation features the products Schokobella Milk Chocolate, Bon Caramel, and Mohrenglanz Dark Chocolate. | |
| Peanut Brownies (Formulation #R730f) | Bakels Worldwide | Peanut Brownies (Formulation #R730f) is a formulation to make rich peanut & chocolate brownies using Bakels Cookie Concentrate and Apito Chocolate Paste. | |
| Peanut Butter Caramel Short Cake | Puratos | Peanut Butter Caramel Short Cake is a layered cake with peanut shortcake as a crust and a base, a caramel filling, and a chocolate coating. This formulation contains the products Chocolante Milk, Belcolade Cryst-o-Fil Lait and Deli Caramel Filling. | |
| Peanut Butter Coco Alligators (Formulation #08-047) | Bakels Worldwide | Peanut Butter Coco Alligators (Formulation #08-047) is a formulation to produce delicious peanut butter & coconut sweet buns using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, and Bakels Bake-Stab...weiterlesen Peanut Butter Coco Alligators (Formulation #08-047) is a formulation to produce delicious peanut butter & coconut sweet buns using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, and Bakels Bake-Stable Custard Mix. verkürzen | |
| Peanut Cookies (Formulation #R730q) | Bakels Worldwide | Peanut Cookies (Formulation #R730q) is a formulation to produce scrumptious peanut cookies using Bakels Cookie Concentrate. | |
| Peppermint Bark | Puratos | Peppermint Bark is melted milk and dark chocolate that is layered and sprinkled with pieces of candy cane. This formulation is created with the products Carat Coverlux Milk and Carat Coverlux Dark. | |
| Peppermint Slice (Formulation #R740d) | Bakels Worldwide | Peppermint Slice (Formulation #R740d) is a formulation to create cool minty Afghan slices using Apito Afghan Biscuit Mix, Morah Cake Medium, and Apito Peppermint Essence. | |
| Perles de Cristal Coco | Puratos | Perles de Cristal Coco is a ball of coconut raspberry, candied orange peel, and Malibu that is coated inwhite chocolate and rolled in crystal sugar. This formulation contains the product Belcolade Cryst-o-Fil Blanco. | |
| Pesto Biscuit (Formulation #06-076) | Bakels Worldwide | Pesto Biscuit (Formulation #06-076) is a formulation to make crunchy pesto biscuits/crackers using Bakels Shortening, Bakels Baking Powder, and Bakels Pesto Base. | |
| Pesto Bread (Formulation #00-038) | Bakels Worldwide | Pesto Bread (Formulation #00-038) is a formulation to produce zesty pesto flatbread using Bakels Instant Active Dry Yeast (Low Sugar), Lecitex Bread Improver, Bakels Shortening, and Bakels Pesto Base. | |
| Pesto Garlic Sauce (Formulation #07-040) | Bakels Worldwide | Pesto Garlic Sauce (Formulation #07-040) is a formulation to create a savoury pesto & garlic spread/pasta sauce using Bakels Pesto Base. | |
| Pesto Herb Cream Cheese Spread (Formulation #04-051) | Bakels Worldwide | Pesto Herb Cream Cheese Spread (Formulation #04-051) is a formulation to make a flavourful pesto & herb cream cheese spread. | |
| Petit Fours | Martin Braun KG | Petit Fours is a cointreau, marzipan, and apricot flavored dessert product in the form of small layered Swiss roll confections. This formulation features the products Royal Paste Cointreau and Bisquisit 100 PLUS. | |
| Pettina American Brownie (Formulation #R3823001/2011) | Bakels Worldwide | Pettina American Brownie (Formulation #R3823001/2011) is a formulation to produce rich, American-style chocolate brownies using Pettina American Brownie Mix and Bakels Margarine P. | |
| Phantom-Meringue | Martin Braun KG | Phantom-Meringue is a meringue made to look like a ghost. This formulation is created with the product Ovasil. | |
| Piaya (Formulation #11-027) | Bakels Worldwide | Piaya (Formulation #11-027) is formulation to produce tasty, muscovado-filled flatbread biscuits using Bakels Shortening. | |
| Pie Bottom Pastry - Sweet Pastry (Formulation #R750b) | Bakels Worldwide | Pie Bottom Pastry - Sweet Pastry (Formulation #R750b) is a formulation to create sweet pie pastry dough using Morah Cake Medium, NZB Icing Sugar, and Apito Butta Vanilla Essence. | |
| Pikelets (Formulation #R722b) | Bakels Worldwide | Pikelets (Formulation #R722b) is a formulation to make tasty New Zealand-style pancakes using Fino Scone Mix. | |
| Pina Colada Cake | Puratos | Pina Colada Cake is a yellow layer cake that is layered alternately with pineapple filling, icing and coconut and then frosted with coconut. This formulation is created with the products Tegral Satin Yellow Layer Cake, Chantypak and Topfil Pineapple Filli...weiterlesen Pina Colada Cake is a yellow layer cake that is layered alternately with pineapple filling, icing and coconut and then frosted with coconut. This formulation is created with the products Tegral Satin Yellow Layer Cake, Chantypak and Topfil Pineapple Filling. verkürzen | |
| Piña Colada Push Pop | Puratos | Piña Colada Push Pop is a cream mixture that is piped into a push pop and tastes like coconut, pineapple filling and vanilla and allowed to set. This formulation is created with the products Tegral Satin Creme Cake, Chantypak, One Step Neutral Vanilla Mou...weiterlesen Piña Colada Push Pop is a cream mixture that is piped into a push pop and tastes like coconut, pineapple filling and vanilla and allowed to set. This formulation is created with the products Tegral Satin Creme Cake, Chantypak, One Step Neutral Vanilla Mousse Mix and Topfil Pineapple Filling. verkürzen | |
| Pineapple and Coconut Pancakes | Connecticut Coconut Company | This is a recipe for Pineapple and Coconut Pancakes utilizing the products Sweetened Desiccated Coconut and Organic Coconut Oil with egg, Lyle's Golden Syrup, milk, crushed pineapple, and plain yogurt. | |
| Pineapple Cookies (Formulation #R3792002/2011) | Bakels Worldwide | Pineapple Cookies (Formulation #R3792002/2011) is a formulation to create sweet pineapple jam biscuits/cookies using Apito Biscuit Mix and Bakels Margarine P. | |
| Pineapple Supreme Cake (Formulation #00-039) | Bakels Worldwide | Pineapple Supreme Cake (Formulation #00-039) is a formulation to produce a creamy pineapple cake using Butta Butteroils Substitute, Ovalett Special (NC), Bakels Baking Powder, Brite Vanilla Extra Strength, and Whip-Brite Whipped Topping Powder. | |
| Pinwheel Cookies (Formulation #08-048) | Bakels Worldwide | Pinwheel Cookies (Formulation #08-048) is a formulation to make delicious chocolate & vanilla swirl cookies using Bakels Alkalized Cocoa Powder, Brite Vanilla Extra Strength, Bakels Baking Powder, and Butta Butteroils Substitute. | |
| Pistachio Bundt Cake | Puratos | Pistachio Bundt Cake is a white cake that is also baked with pistachio almond paste and sprinkled with powdered sugar. This formulation is created with the product Tegral Satin Creme Cake. | |
| Pistachio Delicacy | Martin Braun KG | Pistachio Delicacy is a sponge-cake layered with chopped pistachios, as well as several different layers of different cream flavors. The formulation features Biscao, Kranfil's Bianco, Alaska-Express Mandarine, and Alaska-Express Pistachio. | |
| Pizza Bases (Formulation #R722l) | Bakels Worldwide | Pizza Bases (Formulation #R722l) is a formulation to create sweet pizza crusts using Fino Scone Mix. | |
| Pizza Dough (Formulation #05-038) | Bakels Worldwide | Pizza Dough (Formulation #05-038) is a formulation to make tasty pizza crust dough using Bakels Instant Active Dry Yeast (Low Sugar), Fino Bread Improver, CSP 60, Bakels Pesto Base, and Bakels Shortening. | |
| Pizza Dough (Formulation #R7314001/2011) | Bakels Worldwide | Pizza Dough (Formulation #R7314001/2011) is a formulation to produce delicious pizza crust dough using Bakels Margarine P and Bakels Instant Active Dried Yeast. | |
| Pizza Flavor | Puratos | Pizza Flavor is a delicious accompaniment to Italian bread, used as an appetizer. A bread, it is composed of tomato paste, oregano and garlic. This formulation is created with the product O-Tentic Durum. | |
| Pizza Pockets (Formulation #99-023) | Bakels Worldwide | Pizza Pockets (Formulation #99-023) is a formulation to create savoury pizza pockets using Bakels Instant Active Dry Yeast (Low Sugar), Fino Bread Improver, CSP 60, Bakels Pesto Base, and Bakels Shortening. | |
| Plain Biscuit (Formulation #R3792005/2011) | Bakels Worldwide | Plain Biscuit (Formulation #R3792005/2011) is a formulation to make scrumptious plain biscuits/cookies using Apito Biscuit Mix and Bakels Margarine P. | |
| Plaited Grain Bread (Formulation #07-041) | Bakels Worldwide | Plaited Grain Bread (Formulation #07-041) is a formulation to produce delicious braided multigrain bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, and Bakels 8 Grains Base. | |
| Polo Buns (Formulation #12-032) | Bakels Worldwide | Polo Buns (Formulation #12-032) is a formulation to create tasty, sweet polo buns using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Fino Potato Flakes, Apito Chocolate Paste, Fino Coffee Boy Topping (Part 2), and Apito Butta Van...weiterlesen Polo Buns (Formulation #12-032) is a formulation to create tasty, sweet polo buns using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Fino Potato Flakes, Apito Chocolate Paste, Fino Coffee Boy Topping (Part 2), and Apito Butta Vanilla Essence. verkürzen | |
| Polo Wheat Buns (Formulation #07-091) | Bakels Worldwide | Polo Wheat Buns (Formulation #07-091) is a formulation to make semi-sweet whole wheat polo buns using Fino Meal Base, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Extra Strength, Rotitex, and Butta Butteroils Substitute. | |
| Polvoron (Formulation #10-004) | Bakels Worldwide | Polvoron (Formulation #10-004) is a formulation to produce soft, crumbly Filipino shortbread cookies using Bakels Shortening. | |
| Poppy and Yoghurt Cake (Formulation #05-039) | Bakels Worldwide | Poppy and Yoghurt Cake (Formulation #05-039) is a formulation to create tangy lemon poppyseed & yoghurt cakes using Bakels Muffin Mix and Apito Lemon Paste. | |
| Pork Floss Bun (Formulation #39426I) | Bakels Worldwide | Pork Floss Bun (Formulation #39426I) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Merita V, and Bakels Instant Active Dried Yeast to make pork floss sweet buns. | |
| Potato & Pork on Multigrain Rye Panxo | Puratos | Potato & Pork on Multigrain Rye Panxo is a sandwich idea made with pork tenderloin, basil leaf, pesto and roasted potato on multigrain rye bread. The rye bread is made with liquid malt as well as other ingredients. This formulation is created with the pro...weiterlesen Potato & Pork on Multigrain Rye Panxo is a sandwich idea made with pork tenderloin, basil leaf, pesto and roasted potato on multigrain rye bread. The rye bread is made with liquid malt as well as other ingredients. This formulation is created with the products Sapore Softgrain Multigrain, Sapore Aroldo, and S500 Blue A+. verkürzen | |
| Potato Bread (Formulation #R1525/1528005/2011) | Bakels Worldwide | Potato Bread (Formulation #R1525/1528005/2011) is a formulation to create scrumptious potato buns using Bakels Margarine P and Bakels Instant Active Dried Yeast. | |
| Potato Bread (Formulation #R3964001/2011) | Bakels Worldwide | Potato Bread (Formulation #R3964001/2011) is a formulation to make delicious potato buns using Bakels Potato Bread Concentrate and Bakels Margarine P. | |
| Potato Bun (Formulation #R1913005/2011) | Bakels Worldwide | Potato Bun (Formulation #R1913005/2011) is a formulation to create fluffy potato bread buns using Bakels Margarine P, Bakels Instant Active Dried Yeast, and Lecitem Universal. | |
| Potato Bun (Formulation #R1936014/2011) | Bakels Worldwide | Potato Bun (Formulation #R1936014/2011) is a formulation to make delicious potato bread buns using Bakels Margarine P, Bakels Instant Active Dried Yeast, and Lecitem Pumpables. | |
| Potato Bun (Formulation #R7820002/2011) | Bakels Worldwide | Potato Bun (Formulation #R7820002/2011) is a formulation to produce tasty potato bread buns using Bakels Margarine P, Lecitem Pumpables, and Bakels Instant Active Dried Yeast. | |
| Potato Bun (Formulation #R7830001/2011) | Bakels Worldwide | Potato Bun (Formulation #R7830001/2011) is a formulation to create scrumptious potato bread buns using Bakels Margarine P, Bakels Instant Active Dried Yeast, and Lecitem Pumpables. | |
| Potato Churros (Formulation #07-042) | Bakels Worldwide | Potato Churros (Formulation #07-042) is a formulation to make golden fried, cinnamon & sugar coated pastry sticks using Fino Potato Flakes, Bakels Baking Powder, and Brite Vanilla Extra Strength. | |
| Potato Spice Cake (Formulation #07-044) | Bakels Worldwide | Potato Spice Cake (Formulation #07-044) is a formulation to produce a delicious spiced potato bundt cake using Fino Potato Flakes, Bakels Baking Powder, Bakels Chocolate Truffle (Heat & Pour), Bakels Whipping Cream, and Brite Vanilla Extra Strength. | |
| Potato Sweet Dough (Formulation #07-093) | Bakels Worldwide | Potato Sweet Dough (Formulation #07-093) is a formulation to create decadent sweet bread using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, Butta Butteroils Substitute, Diamond Glaze Neutral...weiterlesen Potato Sweet Dough (Formulation #07-093) is a formulation to create decadent sweet bread using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, Butta Butteroils Substitute, Diamond Glaze Neutral, Les Fruits Blueberry 50%, Les Fruits Strawberry 50%, and Les Fruits Apple 50%. verkürzen | |
| P&P Cake (Formulation #09-059) | Bakels Worldwide | P&P Cake (Formulation #09-059) is a formulation to create a decorative mousse cake using Pettina Sponge Mix Complete, Apito Ube Paste, Bakels Whipping Cream, Actiwhite, and Fino Dark Chocolate Buttons. | |
| Pralines Filled with Bellanossa | Martin Braun KG | Pralines Filled with Bellanossa is a sweet dessert product in the form of Bellanossa cream filled chocolate cups. This formulation features the products Bellanossa, Dessert Paste Rum, Dessert Paste Orange, Dessert Paste Blackforest Kirschwasser, Hazelnut ...weiterlesen Pralines Filled with Bellanossa is a sweet dessert product in the form of Bellanossa cream filled chocolate cups. This formulation features the products Bellanossa, Dessert Paste Rum, Dessert Paste Orange, Dessert Paste Blackforest Kirschwasser, Hazelnut Candy Crunch, Chocolate Paillettes, and Gold Sparkle. verkürzen | |
| Premium Buttery Pound Cake (Formulation #R3810001/2011) | Bakels Worldwide | Premium Buttery Pound Cake (Formulation #R3810001/2011) is a formulation to create rich, buttery pound cake using Pettina Butter Cake Mix and Bakels Butta Blends. | |
| Premium Ensaymada (09030) (Formulation #09-030) | Bakels Worldwide | Premium Ensaymada (09030) (Formulation #09-030) is a formulation to make high quality Filipino sweet rolls using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Fino Potato Flakes. | |
| Premium Ensaymada (Formulation #04-020) | Bakels Worldwide | Premium Ensaymada (Formulation #04-020) is a formulation to produce select Filipino sweet rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, and Fino Potato Flakes. | |
| Premium Sweet Dough (Formulation #08-049) | Bakels Worldwide | Premium Sweet Dough (Formulation #08-049) is a formulation to create excellent, high quality sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Extra Strength, Fino Potato Flakes, Bakels Shortening, and Butta Butteroils Substitute. | |
| Premium White Sandwich Bread (Formulation #36155F) | Bakels Worldwide | Premium White Sandwich Bread (Formulation #36155F) is a formulation using Bakels Fermdor WM, Quantum Plus Improver, Voltem, Bacom A100, and Bakels Instant Active Dried yeast to make exceptional white sandwich bread. | |
| Premium Wholemeal Sandwich Bread (Formulation #36154A) | Bakels Worldwide | Premium Wholemeal Sandwich Bread (Formulation #36154A) is a formulation using Fermdor Germ, Voltem, Bakels Instant Active Dried Yeast, Quantum Plus Improver, and Bacom A100 to make high quality whole grain sourdough bread. | |
| Preparation for Frozen Yoghurt with: EPILAC 748 | EPI Ingredients | This is a recipe for a frozen yoghurt product featuring EPILAC 748. | |
| Prickly Pear Passion Fruit Tea | Northwest Naturals | Prickly Pear Passion Fruit Tea is a formulation of Northwest Naturals Prickly Pear Passion Fruit Juice Concentrate WONF combined with white tea, sugar, vodka, and ice in a beverage shaker. | |
| Profiterole Torte | Martin Braun KG | Profiterole Torte is a pastry decorated with macarons and vanilla cream. This formulation contains the products Choux-mix, Bon Caramel, and Alaska-Express Vanilla. | |
| Prune Cake (Formulation #03-059) | Bakels Worldwide | Prune Cake (Formulation #03-059) is a formulation to create rich prune cakes using Ovalett Special (NC), Bakels Baking Powder, and Whip-Brite Whipped Topping Powder. | |
| Puff Pastry - French Method (3/4 paste) (Formulation #R750e) | Bakels Worldwide | Puff Pastry - French Method (3/4 paste) (Formulation #R750e) is a formulation used to create tasty puff pastry dough using Morah Cake Medium Twin and Morah Pastry Margarine - Medium. | |
| Puff Pastry (Formulation #R1680001/2011) | Bakels Worldwide | Puff Pastry (Formulation #R1680001/2011) is a formulation to make rich, buttery puff pastries/danishes using the products Bakels Margarine P and Starlight. | |
| Puffers (Formulation #10-019) | Bakels Worldwide | Puffers (Formulation #10-019) is a formulation to produce chocolatey multigrain bread puffs using Bakels 8 Grains Base, Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Bakels Dark Choco Fudge. | |
| Pumpkin Chocolate Cake (Formulation #09-060) | Bakels Worldwide | Pumpkin Chocolate Cake (Formulation #09-060) is a formulation to make a rich chocolate mousse cake using Pettina Chocolate Sponge Mix Complete, Apito Chocolate Paste, Diamond Glaze Dark Chocolate, Bakels Whipping Cream, Actiwhite, and Fino Dark Chocolate ...weiterlesen Pumpkin Chocolate Cake (Formulation #09-060) is a formulation to make a rich chocolate mousse cake using Pettina Chocolate Sponge Mix Complete, Apito Chocolate Paste, Diamond Glaze Dark Chocolate, Bakels Whipping Cream, Actiwhite, and Fino Dark Chocolate Buttons. verkürzen | |
| Pumpkin Soup | Connecticut Coconut Company | This is a recipe for Pumpkin Soup utilizing the products Organic Virgin Coconut Oil and Coconut Milk with butter, chopped garlic, chopped shallots, chili peppers, chopped lemon grass, chicken stock, pumpkin, and basil leaves. | |
| Pumpkin Torte (Formulation #03-033) | Bakels Worldwide | Pumpkin Torte (Formulation #03-033) is a formulation to produce delicious chocolate pumpkin torte mini cakes using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Fino Dark Chocolate Buttons. | |
| Puto Cake (Formulation #01-031) | Bakels Worldwide | Puto Cake (Formulation #01-031) is a formulation to produce sweet, cheesy Filipino steamed cakes using Ovalett Cake Emulsifier, Bakels Baking Powder, and Brite Vanilla Extra Strength. | |
| Puto Cheese (Formulation #01-032) | Bakels Worldwide | Puto Cheese (Formulation #01-032) is a formulation to produce flavourful orange & cheese Filipino steamed cakes using Ovalett Cake Emulsifier, Bakels Baking Powder, and Apito Orange Paste. | |
| Puto Seko (11-028) (Formulation #11-028) | Bakels Worldwide | Puto Seko (11-028) (Formulation #11-028) is a formulation to create delicious Filipino rice cookies using Bakels Cake Concentrate, Bakels Margarine Special, Bakels Shortening, and Balec Lacto Albumen. | |
| Puto Seko (Formulation #00-040) | Bakels Worldwide | Puto Seko (Formulation #00-040) is a formulation to create tasty Filipino rice cookies using Bakels Baking Powder and Bakels Shortening. | |
| Quark-Dough Ghosts | Martin Braun KG | Quark-Dough Ghosts are pastries cut to look like ghosts and dusted with sugar. This formulation is created with the product Kovanil. | |
| Quiche (Formulation #01-033) | Bakels Worldwide | Quiche (Formulation #01-033) is a formulation to make a savoury bacon, egg, & cheese pie using Bakels Baking Powder, Bakels Margarine Special, and Bakels Pesto Base. | |
| Quiche Varieties (Formulation #R750d) | Bakels Worldwide | Quiche Varieties (Formulation #R750d) is a formulation to produce delicious, flaky quiche/pie crust using Morah Cake Medium Twin and Hercules Baking Powder. | |
| Rainbow Cocktail | Martin Braun KG | Rainbow Cocktail is a strawberry, mango, white chocolate, and cream flavored dessert product in the form of layered mousse fillings presented in a cocktail glass that is topped with fresh fruit. This formulation features the products Fruchti-Top Strawberr...weiterlesen Rainbow Cocktail is a strawberry, mango, white chocolate, and cream flavored dessert product in the form of layered mousse fillings presented in a cocktail glass that is topped with fresh fruit. This formulation features the products Fruchti-Top Strawberry, Topping Mango, Topping Chocolate, Panna Cotta Dessert, Mousse au Chocolat White, and Bienex, Florentine Mix. verkürzen | |
| Rainbow Cookies (Formulation #R730r) | Bakels Worldwide | Rainbow Cookies (Formulation #R730r) is a formulation to create colourful candy cookies using Bakels Cookie Concentrate. | |
| Rainbow Pan De Putok (Formulation #05-040) | Bakels Worldwide | Rainbow Pan De Putok (Formulation #05-040) is a formulation used to make tri-coloured crowned Filipino sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Fino Double Acting Baking Powder, Bakels...weiterlesen Rainbow Pan De Putok (Formulation #05-040) is a formulation used to make tri-coloured crowned Filipino sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Fino Double Acting Baking Powder, Bakels Shortening, Bakels Margarine Special, Apito Pandan Paste, and Apito Yam Paste. verkürzen | |
| Ranger Cookies | Connecticut Coconut Company | This is a recipe for Ranger Cookies utilizing the product Coconut Flour and Desiccated Coconut - Fancy Shred Cut with vegetable shortening, butter, brown sugar, granulated sugar, vanilla, salt, eggs, all-purpose flour, baking powder, baking soda, old-fash...weiterlesen This is a recipe for Ranger Cookies utilizing the product Coconut Flour and Desiccated Coconut - Fancy Shred Cut with vegetable shortening, butter, brown sugar, granulated sugar, vanilla, salt, eggs, all-purpose flour, baking powder, baking soda, old-fashioned rolled oats, chocolate chips, and crispy rice cereal or cornflakes. verkürzen | |
| Raspberry Cheesecake Muffin | Puratos | Raspberry Cheesecake Muffin is a yogurt cake muffin mix that is mixed with cheesecake and raspberry filling and then filled with cheesecake. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake, Deli Cheesecake, and Topfil ...weiterlesen Raspberry Cheesecake Muffin is a yogurt cake muffin mix that is mixed with cheesecake and raspberry filling and then filled with cheesecake. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake, Deli Cheesecake, and Topfil Premier Raspberry Filling. verkürzen | |
| Raspberry Cheesecake Push Pop | Puratos | Raspberry Cheesecake Push Pop is a cream mixture that has raspberry filling layered with graham crackers. This formulation is created with the products Chantypak and Topfil Raspberry Filling. | |
| Raspberry Chocolate Cake | Puratos | Raspberry Chocolate Cake is a devil's food cake that is soaked in raspberry syrup, with chocolate icing piped onto the cake, then pipe a thin layer of raspberry filling onto that cake, melt chocolate ganache onto that layer. This formulation is created wi...weiterlesen Raspberry Chocolate Cake is a devil's food cake that is soaked in raspberry syrup, with chocolate icing piped onto the cake, then pipe a thin layer of raspberry filling onto that cake, melt chocolate ganache onto that layer. This formulation is created with the products Tegral Satin Devil's Food Layer Cake, Classic Raspberry, Topfil Premier Raspberry Filling, Puratop Silk-y Smooth Chocolate Icing, Belcolade Ganache and Chocolate White Shavings. verkürzen |
