| Cotton Cake (Formulation #R2113002/2011) | Bakels Worldwide | Cotton Cake (Formulation #R2113002/2011) is a formulation to create cake bars or slices using Ovalett Special, Hercules Baking Powder, and Castor Sugar. | |
| Country Herb Baguette (Formulation #R3994001/2011) | Bakels Worldwide | Country Herb Baguette (Formulation #R3994001/2011) is a formulation to create country herb baguette loaves using Bakels Country Herbs Base and Bakels Instant Active Dried Yeast. | |
| Country Herb Bread and Rolls (Formulation #R139a) | Bakels Worldwide | Country Herb Bread and Rolls (Formulation #R139a) is a formulation to make loaves or rolls of country herb bread using Hercules Bread Concentrate, Bakels Country Herb Specialty Base, Masterfat, and Bakels Instant Active Yeast. | |
| Country Loaf | Puratos | Country Loaf is a whole wheat bread that is scored before baking and dusted with whole wheat flour. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum. | |
| Country Style Bun (Formulation #R1936004/2011) | Bakels Worldwide | Country Style Bun (Formulation #R1936004/2011) is a formulation to create country style bread rolls using Bakels Margarine P, Bakels Instant Active Dried Yeast, and Lecitem Pumpables. | |
| Cracked Egg Monay (Formulation #09-116) | Bakels Worldwide | Cracked Egg Monay (Formulation #09-116) is a formulation to create semi-sweet Filipino bread rolls using Bakels Baking Powder, Dobrim High Speed, Rotitex, Bakels Instant Active Dry Yeast (High Sugar), and Balec Lacto Albumen. | |
| Cracked Wheat Monay (Formulation #09-006) | Bakels Worldwide | Cracked Wheat Monay (Formulation #09-006) is a formulation to make whole wheat monay bread using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim High Speed, Lecinta Plus, Balec Lacto Albumen, Bakels Baking Powder, Fino Meal Base, and Bakels Shortening...weiterlesen Cracked Wheat Monay (Formulation #09-006) is a formulation to make whole wheat monay bread using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim High Speed, Lecinta Plus, Balec Lacto Albumen, Bakels Baking Powder, Fino Meal Base, and Bakels Shortening. verkürzen | |
| Cranberry and chocolate bread | Fruit d'Or | Cranberry and chocolate bread have ingredients that include margarine, granulated sugar, eggs, vanilla, frozen cranberries, milk, all-purpose flour, cocoa powder, bicarbonate soda, salt, semi-sweet chocolate chips and walnuts. | |
| Cranberry Apricot Mini Wheat Baguettes | Puratos | Cranberry Apricot Mini Wheat Baguettes is a bread that is made of a whole wheat flour and contains cranberries and apricots. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum. | |
| Cranberry Chocolate Nut Squares | Puratos | Cranberry Chocolate Nut Squares are chocolatey, nutty and cranberry-filled baked treats. This formulation contains the products O-Tentic Origin, Intens Short, Puraslim, Extendo, Intens Fresh 1-40, and Chocolante White. | |
| Cranberry Mango Deux (Formulation #11-044) | Bakels Worldwide | Cranberry Mango Deux (Formulation #11-044) is a formulation to make semi-sweet cranberry & mango bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Bake-Stable Custard Mix, Butta Butteroils Substitute, Bakels Shorte...weiterlesen Cranberry Mango Deux (Formulation #11-044) is a formulation to make semi-sweet cranberry & mango bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Bake-Stable Custard Mix, Butta Butteroils Substitute, Bakels Shortening, and Fino Potato Flakes. verkürzen | |
| Cranberry Mojito | Fruit d'Or | Cranberry Mojito includes mint leaves, brown cane sugar, lime juice, cranberry juice, sparkling water, rum and ice cubes. It can be garnished with mint leaves and whole cranberries. | |
| Cranberry sauce | Fruit d'Or | Cranberry sauce has sugar, water, orange juice, cranberries and the zest of one orange. Bring the orange juice and sugar to the boil on a low heat Add the cranberries and orange zest. Simmer until the cranberries burst. | |
| Cranberry Walnut Whole Wheat Loaf | Puratos | Cranberry Walnut Whole Wheat Loaf is a round loaf that is dusted with whole grain flour and has cranberries and walnuts. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum. | |
| Cream Bread (Formulation #99-010) | Bakels Worldwide | Cream Bread (Formulation #99-010) is a formulation to create loaves of creamy sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Bakels Margarine Special. | |
| Cream Caramel Fantasy | Martin Braun KG | Cream Caramel Fantasy is a caramel and chocolate flavored dessert product in the form of a custard with a chocolate ribbon and caramel sauce. This formulation features the products Creme Caramel and Mohrenglanz Milk Chocolate. | |
| Cream Cheese Fruit Cake (Formulation #00-018) | Bakels Worldwide | Cream Cheese Fruit Cake (Formulation #00-018) is a formulation to create a fruit & cream cheese cake using Butta Butteroils Substitute, Ovalett Special (NC), and Bakels Baking Powder. | |
| Cream Cheese Mini Stollen | Martin Braun KG | Cream Cheese Mini Stollen is a pastry dessert recipe that is made with cream cheese and then brushed with butter and sugar as well as dusted with icing sugar instead of raisins. This formulation is created with the products Quarkella and Almond Essence. | |
| Cream of Artichoke Soup | Connecticut Coconut Company | This is a recipe for Cream of Artichoke Soup utilizing the products Organic Virgin Coconut Oil, Coconut Milk and Coconut Flour with chopped celery, chopped onion, garlic, flour, water, artichoke hearts, salt, white pepper, and thyme. | |
| Cream or Fruit Buns (using Hamburger Mix) (Formulation #17500B) | Bakels Worldwide | Cream or Fruit Buns (using Hamburger Mix) (Formulation #17500B) is a formulation using Hamburger Mix, Dobrim 500, and Bakels Instant Active Dried Yeast to make sweet buns | |
| Cream or Fruit Buns (using Merita) (Formulation #17700A) | Bakels Worldwide | Cream or Fruit Buns (using Merita) (Formulation #17700A) is a formulation using Merita, Dobrim 500, and Bakels Instant Active Dried Yeast to make sweet buns. | |
| Cream or Fruit Buns (using Merita V) (Formulation #17750A) | Bakels Worldwide | Cream or Fruit Buns (using Merita V) (Formulation #17750A) is a formulation using Merita V, Dobrim 500, and Bakels Instant Active Dried Yeast to make sweet buns. | |
| Cream Puffs (Using Actiwhite) (09111) (Formulation #09-111) | Bakels Worldwide | Cream Puffs (Using Actiwhite) (09111) (Formulation #09-111) is a formulation to make cream puff pastries using Bakels Shortening, Actiwhite, Bakels Bake-Stable Custard Mix, and Bakels Chocolate Truffle (Heat & Pour). | |
| Creamy Blueberry Log (Formulation #12-026) | Bakels Worldwide | Creamy Blueberry Log (Formulation #12-026) is a formulation to create a blueberry & cream sponge cake roll using Bakels Baking Powder, Ovalett Cake Emulsifier, Les Fruits Blueberry 50%, and Bakels Whipping Cream. | |
| Creamy Kababayan (Formulation #02-022) | Bakels Worldwide | Creamy Kababayan (Formulation #02-022) is a formulation to create Filipino cake muffins using Ovalett Cake Emulsifier, Bakels Shortening, and Bakles Baking Powder. | |
| Creamy No Sugar Added Loaf Bread (Formulation #10-074) | Bakels Worldwide | Creamy No Sugar Added Loaf Bread (Formulation #10-074) is a formulation to make no sugar added bread using Bakels Instant Active Dried Yeast (Low Sugar), Bakels Shortening, Bakels Margarine Special, and Dobrim Sweet. | |
| Creamy Tomato Soup | Connecticut Coconut Company | This is a recipe for Creamy Tomato Soup utilizing the product Organic Virgin Coconut Oil with sun-dried tomatoes, chopped onion, ripe Italian tomatoes, soy milk, salt, black and red pepper, and basil. | |
| Crème Brûlée | Martin Braun KG | Crème Brûlée is a cream and custard flavored dessert product in the form of a custard with a hard sugar shell topping. This formulation features the product Crème Brûlée. | |
| Crème Brûlée Jars | Martin Braun KG | Crème Brûlée Jars is a custard and cream flavored dessert product in the form of a custard presented in a glass jar. This formulation features the products Creme Francaise, and Cristaline Red. | |
| Creme Cheese Bun (Formulation #39426F) | Bakels Worldwide | Creme Cheese Bun (Formulation #39426F) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Merita V MB, and Bakels Instant Active Dried Yeast to make buttery sweet buns. | |
| Crisp French Sticks and Rolls (Formulation #06-041) | Bakels Worldwide | Crisp French Sticks and Rolls (Formulation #06-041) is a formulation to create crispy French bread sticks and rolls using Bakels Crusty Bread Concentrate and Bakels Instant Active Dried Yeast (Low Sugar). | |
| Crispy Meal Piaya (Formulation #07-025) | Bakels Worldwide | Crispy Meal Piaya (Formulation #07-025) is a formulation to make whole meal muscovado flatbread using Fino Meal Base and Bakels Shortening. | |
| Crispy Pistachio Tartlets | Martin Braun KG | Crispy Pistachio Tartlets are tartlets composed of a tartlet shell, pistachio, chocolate and decoration. This formulation is created with the products Murbella, Kranfil's pistachio, Tarte au chocolat, and Bienex, Florentine mix. | |
| Crispy Pops | Martin Braun KG | Crispy Pops is a lollipop made of coconut meringues and a raspberry crunch filling and decorated with chocolate and sugar. This formulation features the products Ovasil, Kranfil's Bianco, Dessert Paste Raspberry, and Mohrenglanz Dark Chocolate. | |
| Crispy Puff (Formulation #R1680004/2011) | Bakels Worldwide | Crispy Puff (Formulation #R1680004/2011) is a formulation to create crunchy puff pastries using Starlight and Bakels Margarine P. | |
| Crispy Truffles | Martin Braun KG | Crispy Truffles are composed of a variety of fillings all paired with melted chocolate and a decoration and a creamy chocolate couverture. This product is composed of the products Kranfil's Bianco, Mocca Essence, Kranfil's Cioccolato, Kranfil's Pistachio,...weiterlesen Crispy Truffles are composed of a variety of fillings all paired with melted chocolate and a decoration and a creamy chocolate couverture. This product is composed of the products Kranfil's Bianco, Mocca Essence, Kranfil's Cioccolato, Kranfil's Pistachio, and Dessert Paste Raspberry. verkürzen | |
| Croissants (using Bakels Sweet Dough Concentrate) Formulation # 39426O) | Bakels Worldwide | Croissants (using Bakels Sweet Dough Concentrate) (Formulation #39426O) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Bakels Instant Active Dried Yeast, and Bakels Danish & Croissant Margarine (or butter) to make buttery croissants. | |
| Croissants (using Baktem Red) (Formulation # 17200C) | Bakels Worldwide | Croissants (using Baktem Red) (Formulation #17200C) is a formulation using Bakels Instant Active Dried Yeast, Bakem Red, and Cake Margarine (or butter) to make flaky croissants. | |
| Cross Mix (Formulation #R703b) | Bakels Worldwide | Cross Mix (Formulation #R703b) is a formulation to create fruit & spiced sweet buns using Mastermix Choux Paste Concentrate. | |
| Crossy-Mini | Martin Braun KG | Crossy-Mini is a buttery flaky fried dessert product in the form of a croissant, which can be filled with a sweet citrus, chocolate, vanilla, or caramel flavored filling. This formulation features the products Crossynuts-Manhattan Donut, Bon Citron, Bon C...weiterlesen Crossy-Mini is a buttery flaky fried dessert product in the form of a croissant, which can be filled with a sweet citrus, chocolate, vanilla, or caramel flavored filling. This formulation features the products Crossynuts-Manhattan Donut, Bon Citron, Bon Chocolat, Bon Vanille, and Bon Caramel. verkürzen | |
| Crossynuts-Bar | Martin Braun KG | Crossynuts-Bar is a buttery, lemon, and orange flavored flaky fried dessert product in the form of a Bar. This formulation features the products Crossynuts-Manhattan Donut, Bon Citron, and Fruchti-Top Orange. | |
| Crossynuts-Manhattan Donut | Martin Braun KG | Crossynuts-Manhattan Donut is a buttery flaky fried dessert product in the form of a croissant doughnut, which can be filled with a Bellanossa Cream or a Fruity Raspberry Filling. This formulation features the products Bellanossa, Kabi, and Fruit Puree Ra...weiterlesen Crossynuts-Manhattan Donut is a buttery flaky fried dessert product in the form of a croissant doughnut, which can be filled with a Bellanossa Cream or a Fruity Raspberry Filling. This formulation features the products Bellanossa, Kabi, and Fruit Puree Raspberry. verkürzen | |
| Crunchy Cranberry and Turkey Flatbread Panxo | Puratos | Crunchy Cranberry and Turkey Flatbread Panxo is a sandwich recipe that is composed of a flatbread, mayo, turkey, and diced tomatoes. The flatbread is made with dried cranberries, white chocolate and pecan pieces as well as O-tentic Origin, Intens Melting,...weiterlesen Crunchy Cranberry and Turkey Flatbread Panxo is a sandwich recipe that is composed of a flatbread, mayo, turkey, and diced tomatoes. The flatbread is made with dried cranberries, white chocolate and pecan pieces as well as O-tentic Origin, Intens Melting, Extendo and Chocolante White. verkürzen | |
| Crusty Baguette (Formulation #R3946003/2012) | Bakels Worldwide | Crusty Baguette (Formulation #R3946003/2012) is a formulation to make crisp baguettes using Bakels Crusty Bread Concentrate and Bakels Instant Active Dried Yeast. | |
| Crusty Clover Bread (Formulation #09-007) | Bakels Worldwide | Crusty Clover Bread (Formulation #09-007) is a formulation to create crisp, clover-shaped bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Crusty Bread Concentrate, and Fino Rye Base. | |
| Crusty Pandesal (Formulation #01-012) | Bakels Worldwide | Crusty Pandesal (Formulation #01-012) is a formulation to make semi-sweet Filipino bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, and Bakels Shortening. | |
| Crusty Portuguese Rolls | Puratos | Crusty Portuguese Rolls is an oval shaped bread baked in the Portuguese style with brown sugar. This formulation is created with the products S500 Red, Puraslim, Sapore Fidelio and Sapore Panarome. | |
| Crusty Rye Bread (Formulation #00-043) | Bakels Worldwide | Crusty Rye Bread (Formulation #00-043) is a formulation to create lean rye breads using Bakels Instant Active Dried Yeast (Low Sugar), Lecitex Bread Improver, Fino Rye Base, and Bakels Shortening. | |
| Cubed Chocolate Bread Muffin Panxo with Bacon | Puratos | Cubed Chocolate Bread Muffin Panxo with Bacon is a muffin loaf that has blackberry chipotle sauce piped onto the serving surface, the chocolate bread cube placed on top of that, with chocolate sauce poured on top and Bacon bits sprinkled on as well. This ...weiterlesen Cubed Chocolate Bread Muffin Panxo with Bacon is a muffin loaf that has blackberry chipotle sauce piped onto the serving surface, the chocolate bread cube placed on top of that, with chocolate sauce poured on top and Bacon bits sprinkled on as well. This formulation is created with the products Puraslim, Sapore Panarome, Sapore Rigoletto, S500 Green A+, Extendo, and Chocolante Dark Bittersweet. verkürzen | |
| Cup Cake (Formulation #R3764002/2013) | Bakels Worldwide | Cup Cake (Formulation #R3764002/2013) is a formulation to create scrumptious cupcakes using Bakels Cup Cake Mix 55T. | |
| Cup Cake Galore (Formulation #05-012) | Bakels Worldwide | Cup Cake Galore (Formulation #05-012) is a formulation to create tasty cupcakes using Balec Lacto Albumen, Bakels Baking Powder, Preserv, Butta Butteroils Substitute, Bakels Shortening, and Ovalett Cake Emulsifier. | |
| Cupcakes Around the World - Barcelona | Martin Braun KG | Cupcakes Around the World - Barcelona is an orange flavored dessert product in the form of a cupcake. This formulation features the products Muffin Mix SA, Orangella, Fruchti-Top Orange, Alaska-Express Neutral, and Dessert Paste Orange. | |
| Cupcakes Around the World - Basic | Martin Braun KG | Cupcakes Around the World - Basic is a dessert product in the form of a cupcake that can be flavored as desired including with dessert pastes or fresh fruit. This formulation features the products Bianka, and Bisquisit 100 PLUS. | |
| Cupcakes Around the World - Berlin | Martin Braun KG | Cupcakes Around the World - Berlin is a chocolate and Blackforest Kirschwasser flavored dessert product in the form of a cupcake. This formulation features the products Muffin Mix SA, Schokobella, Bianka, Dessert Paste Blackforest Kirschwasser, Chocolate-...weiterlesen Cupcakes Around the World - Berlin is a chocolate and Blackforest Kirschwasser flavored dessert product in the form of a cupcake. This formulation features the products Muffin Mix SA, Schokobella, Bianka, Dessert Paste Blackforest Kirschwasser, Chocolate-Shavings, and Red Chellies. verkürzen | |
| Cupcakes Around the World - Brussels | Martin Braun KG | Cupcakes Around the World - Brussels is a chocolate and cointreau flavored dessert product in the form of a cupcake. This formulation features the products Choco Rich Cake, Chocolate Paillettes, Bianka, Royal Paste Cointreau, and Schokobella. | |
| Cupcakes Around the World - Havana | Martin Braun KG | Cupcakes Around the World - Havana is a coffee and caribia rum flavored dessert product in the form of a cupcake. This formulation features the products Muffin Mix SA, Caribia, Rum Essence, Bianka, Dessert Paste Mocca, and Mocca Beans. | |
| Cupcakes Around the World - Honolulu | Martin Braun KG | Cupcakes Around the World - Honolulu is a coconut and pineapple flavored dessert product in the form of a cupcake. This formulation features the products Muffin Mix SA, Alaska-Express Pineapple, and Schokobella. | |
| Cupcakes Around the World - New York | Martin Braun KG | Cupcakes Around the World - New York is a vanilla, peach-mascarpone, and strawberry flavored dessert product in the form of a cupcake. This formulation features the products Muffin Mix SA, Alaska-Express Peach-Mascarpone, and Cristaline. | |
| Cupcakes Around the World - Paris | Martin Braun KG | Cupcakes Around the World - Paris is a chocolate flavored dessert product in the form of a cupcake. This formulation features the products Tarte au Chocolat, Schokobella, and Bianka. | |
| Cupcakes Around the World - Rio | Martin Braun KG | Cupcakes Around the World - Rio is a chocolate, Batida de Coco, cherry, and coconut flavored dessert product in the form of a cupcake. This formulation features the products Choco Rich Cake, Royal Paste Batida de Coco, Fruchti-Top Cherry, Bianka, and Choc...weiterlesen Cupcakes Around the World - Rio is a chocolate, Batida de Coco, cherry, and coconut flavored dessert product in the form of a cupcake. This formulation features the products Choco Rich Cake, Royal Paste Batida de Coco, Fruchti-Top Cherry, Bianka, and Chocolate Decoration Batida de Coco. verkürzen | |
| Cupcakes Around the World - Rome | Martin Braun KG | Cupcakes Around the World - Rome is a caramel flavored dessert product in the form of a cupcake. This formulation features the products Muffin Mix SA, Schokobella, Bianka, and Dessert Paste Caramel. | |
| Cupcakes (Formulation #09-080) | Bakels Worldwide | Cupcakes (Formulation #09-080) is a formulation to make delicious cupcakes using Bakels Baking Powder, Ovalett Cake Emulsifier, Brite Vanilla Extra Strength, and Preserv. | |
| Custard Cake (Formulation #06-045) | Bakels Worldwide | Custard Cake (Formulation #06-045) is a formulation to create a specialty custard cake using Brite Vanilla Extra Strength, Bakels Baking Powder, and Ovalett Cake Emulsifier. | |
| Custard-Filled Footballs (Formulation #08-023) | Bakels Worldwide | Custard-Filled Footballs (Formulation #08-023) is a formulation to make sports-themed sweet breads using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, Bakels Bake-Stable Custard Mix, and Apito Choc...weiterlesen Custard-Filled Footballs (Formulation #08-023) is a formulation to make sports-themed sweet breads using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, Bakels Bake-Stable Custard Mix, and Apito Chocolate Paste. verkürzen | |
| Danish Cookie (Crunchy) (Formulation #R1533016/2011) | Bakels Worldwide | Danish Cookie (Crunchy) (Formulation #R1533016/2011) is a formulation to make crunchy Danish butter cookies/biscuits using Butta Butteroils Substitute, Castor Sugar, Apito Essences - Butta Vanilla, and Hercules Baking Powder. | |
| Danish Dough Overnight Method | Puratos | Danish Dough Overnight Method is a Danish that is baked with a specific overnight resting method. This formulation is created with the products S500 Red, Intens Melting and Sapore Fidelio. | |
| Danish Flaky Bread (Formulation #R3946001/2011) | Bakels Worldwide | Danish Flaky Bread (Formulation #R3946001/2011) is a formulation to create flaky Danish-style bread using Butta Butteroils Substitute, Bakels Crusty Bread Concentrate, and Bakels Instant Active Dried Yeast. | |
| Danish Pastry (Formulation #R522a) | Bakels Worldwide | Danish Pastry (Formulation #R522a) is a formulation to create delicious danishes using Royal Danish and Bakels Instant Active Yeast. | |
| Danish Shortbread (Formulation #R1533007/2011) | Bakels Worldwide | Danish Shortbread (Formulation #R1533007/2011) is a formulation to make Danish shortbread cookies/biscuits using Butta Butteroils Substitute and Castor Sugar. | |
| Dark Rich Fruit or Christmas Cake (Formulation #R220e) | Bakels Worldwide | Dark Rich Fruit or Christmas Cake (Formulation #R220e) is a formulation to create a tasty fruit cake using Morah Cake Medium, P3, Apito Rum Essence, Apito Caramel Colour, Apito Fruit Cake Paste, and Hercules Baking Powder. | |
| Date and Walnut (Formulation #R730e) | Bakels Worldwide | Date and Walnut (Formulation #R730e) is a formulation to create tasty date & walnut cookies using Bakels Cookie Concentrate. | |
| Day & Night Snack Cookie | Puratos | Day & Night Snack Cookie is a cookie that consists of a smooth white dough, filling and a chocolate coating. This formulation consists of the products Tegral Satin Whole Grain Creme Cake, Belcolade Cryst-o-Fil Blanc, Belcolade Cryst-o-Fil Noir and Chocola...weiterlesen Day & Night Snack Cookie is a cookie that consists of a smooth white dough, filling and a chocolate coating. This formulation consists of the products Tegral Satin Whole Grain Creme Cake, Belcolade Cryst-o-Fil Blanc, Belcolade Cryst-o-Fil Noir and Chocolante Milk. verkürzen | |
| DE Square (Formulation #R1525/1528006/2011) | Bakels Worldwide | DE Square (Formulation #R1525/1528006/2011) is a formulation to create sweet bread squares using Bakels Margarine P. | |
| Decadent Chocolate Cake (00019) (Formulation #00-019) | Bakels Worldwide | Decadent Chocolate Cake (00019) (Formulation #00-019) is a formulation to make a scrumptious chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Fino Dark Chocolate Buttons. | |
| Decadent Chocolate Cake (06047) (Formulation #06-047) | Bakels Worldwide | Decadent Chocolate Cake (06047) (Formulation #06-047) is a formulation to create a scrumptious chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Bakels Dark Choco Fudge. | |
| Dessert a la Creme Brulee | Martin Braun KG | Dessert a la Creme Brulee is a creme brulee recipe that utilizes fresh cream and is topped with caramelized sugar. This formulation is created with the products Creme Brulee and Alaska 666. | |
| Dessert a la Creme Brulee with Egg Flip | Martin Braun KG | Dessert a la Creme Brulee with Egg Flip is a cream and tart dessert with jelly that is also decorated with berries. This formulation contains the products DP Egg-Flip, Creme Brulee, Alaska 666, Tarte au Chocolat, Colorado Neutral and Fruit Puree Berriolet...weiterlesen Dessert a la Creme Brulee with Egg Flip is a cream and tart dessert with jelly that is also decorated with berries. This formulation contains the products DP Egg-Flip, Creme Brulee, Alaska 666, Tarte au Chocolat, Colorado Neutral and Fruit Puree Berriolette. verkürzen | |
| Dinner Roll (06050) (Formulation #06-050) | Bakels Worldwide | Dinner Roll (06050) (Formulation #06-050) is a formulation to create semi-sweet bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, and Monofresh. | |
| Dipped Apples | Puratos | Dipped Apples is a melted chocolate dip that covers apples and covered in pecans. This formulation contains the products Carat Coverlux Milk and Dark. | |
| Dipped Strawberries | Puratos | Dipped Strawberries is a white and dark chocolate dip that is used to coat strawberries. Dark chocolate is melted as a base and the white melted chocolate is striped on the dark chocolate base. This formulation is created with the products Carat Coverlux ...weiterlesen Dipped Strawberries is a white and dark chocolate dip that is used to coat strawberries. Dark chocolate is melted as a base and the white melted chocolate is striped on the dark chocolate base. This formulation is created with the products Carat Coverlux White and Dark. verkürzen | |
| Dipped Strawberry | Puratos | Dipped Strawberry is melted chocolate that is both dark and milk which is covered on strawberries. This formulation contains the product Carat Coverlux Milk and Dark. | |
| Double Buddy (Formulation #11-025) | Bakels Worldwide | Double Buddy (Formulation #11-025) is a formulation to make chocolate sandwich cookies using Bakels Cake Concentrate, Bakels Shortening, Bakels Margarine Special, Apito Ube Paste, and Balec Lacto Albumen. | |
| Double Chocolate Cookies (Formulation #08-026) | Bakels Worldwide | Double Chocolate Cookies (Formulation #08-026) is a formulation to create decadent double chocolate cookies using Bakels Alkalized Cocoa Powder and Fino Dark Chocolate Chips. | |
| Double Chocolate Raspberry Cake Mousse (Formulation #12-0201) | Bakels Worldwide | Double Chocolate Raspberry Cake Mousse (Formulation #12-0201) is a formulation to create a chocolate raspberry mousse cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Ovalett Cake Emulsifier, Whip-Brite Whipped Topping Powder, Saphire Neut...weiterlesen Double Chocolate Raspberry Cake Mousse (Formulation #12-0201) is a formulation to create a chocolate raspberry mousse cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Ovalett Cake Emulsifier, Whip-Brite Whipped Topping Powder, Saphire Neutral, Bakels Alkalized Cocoa Powder, Les Fruits Raspberry 50%, and Diamond Glaze Dark Chocolate. verkürzen | |
| Double Chocolate Raspberry Log (Formulation #10-093) | Bakels Worldwide | Double Chocolate Raspberry Log (Formulation #10-093) is a formulation to make a delicious chocolate raspberry cake roll using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels White Chocolate Truffle (Heat & Pour), Les Fruits Raspberry 50%, and Bak...weiterlesen Double Chocolate Raspberry Log (Formulation #10-093) is a formulation to make a delicious chocolate raspberry cake roll using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels White Chocolate Truffle (Heat & Pour), Les Fruits Raspberry 50%, and Bakels Dark Choco Fudge. verkürzen | |
| Double Chocolate Roll (Formulation #R3715002/2011) | Bakels Worldwide | Double Chocolate Roll (Formulation #R3715002/2011) is a formulation to create delicious chocolate bread rolls using Bakels Sponge Mix Complete (M) and Apito Chocolate Emulco. | |
| Double Chocolate Soft Cookies (Formulation #R3791001/2011) | Bakels Worldwide | Double Chocolate Soft Cookies (Formulation #R3791001/2011) is a formulation to create soft double chocolate cookies/biscuits using Bakels Butta Blends. | |
| Dough Pin's Bread (Formulation #05-014) | Bakels Worldwide | Dough Pin's Bread (Formulation #05-014) is a formulation to create tasty sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Monofresh, Bakels Shortening, and Bakels Margarine Special. | |
| Doughnut (Formulation #R1533006/2011) | Bakels Worldwide | Doughnut (Formulation #R1533006/2011) is a formulation to make sweet donuts using Butta Butteroils Substitute, Hercules Baking Powder, Bakels Instant Active Dried Yeast, and Apito Vanilla Vanola. | |
| Doughnuts (10078) (Formulation #10-078) | Bakels Worldwide | Doughnuts (10078) (Formulation #10-078) is a formulation to produce delicious cream-filled donuts using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Baking Powder, and Bakels Bavarian Cream. | |
| Dragon Fruit Berry Tea | Northwest Naturals | Dragon Fruit Berry Tea is a formulation where Dragon Fruit Berry Juice Concentrate WONF is combined with white tea and ice in a beverage shaker. | |
| Dumplings | Martin Braun KG | Dumplings are ring-molded baked sweet breads. This formulation features the products Sizilia and Combani. | |
| Durian and Butter Cookies Cheesecake (Formulation #09-051) | Bakels Worldwide | Durian and Butter Cookies Cheesecake (Formulation #09-051) is a formulation to create a specialty cheesecake using Bakels Whipping Cream and Apito Durian Paste. | |
| Durian Ice Cream (Formulation #06-051) | Bakels Worldwide | Durian Ice Cream (Formulation #06-051) is a formulation to create delicious durian-flavored ice cream using Apito Durian Paste. | |
| Durian Milk Shake (Formulation #06-052) | Bakels Worldwide | Durian Milk Shake (Formulation #06-052) is a formulation to create a creamy & fruity iced beverage using the product Apito Durian Paste. | |
| Durian Tart (Formulation #07-026) | Bakels Worldwide | Durian Tart (Formulation #07-026) is a formulation to make delicious tart pastries using Apito Durian Paste and Bakels Shortening. | |
| Durian Yema (Formulation #06-053) | Bakels Worldwide | Durian Yema (Formulation #06-053) is a formulation to make Filipino specialty desserts using Apito Durian Paste. | |
| Easter Buns (Formulation #R110f) | Bakels Worldwide | Easter Buns (Formulation #R110f) is a formulation to make fruit-filled Easter sweet buns using Bakels Liquid Improver, Master Fat, Bakels Instant Active Yeast, and Apito Bunspice Paste. | |
| Egg and Milk Bread (Formulation #R105h) | Bakels Worldwide | Egg and Milk Bread (Formulation #R105h) is a formulation to create flavoured specialty bread rolls using Hercules Roll Mix and Bakels Instant Active Yeast. | |
| Egg-Flip-Sushi | Martin Braun KG | Egg-Flip-Sushi is an orange, white chocolate, and egg-flip flavored dessert product in the form of a Swiss cake roll with an egg-flip flavored filling that is layered and sliced similar to the presentation of sushi. This formulation features the products ...weiterlesen Egg-Flip-Sushi is an orange, white chocolate, and egg-flip flavored dessert product in the form of a Swiss cake roll with an egg-flip flavored filling that is layered and sliced similar to the presentation of sushi. This formulation features the products Fruchti-Top Orange, Schokobella White, Dessert Paste Egg Flip, Schokobella, and Chellies Red. verkürzen |
