| Bienex Rolls and Cornets | Martin Braun KG | Bienex Rolls and Cornets is a chocolate and almond flavored dessert product in the form of crispy pastry shaped into cones and cylinders filled with a chocolate cream. This formulation features the products Bienex, Florentine Mix, and Schokobella. | |
| Bonne Année | Martin Braun KG | Bonne Année is a swiss roll base pastry complete with cream, orange filling, cocoa and coconut flakes. This formulation features the products Alaska-Express Neutral, Gingerbread Spice, Royal Paste Amaretto, Nugotin, Bon Orange and Cristaline Red. | |
| Carat Puffs | Puratos | Carat Puffs is a pastry puff that is made with more than one dozen eggs, filled with Cremfil Silk, and dipped into Decorcrem Dark to glaze. This formulation is created with the products Carat Decorcrem Dark SH and Cremfil Silk Filling. | |
| Champagner Tartlets | Martin Braun KG | Champagner Tartlets is a Marc de Champagne, jelly, and raspberry flavored dessert product in the form of a layered tartlet. This formulation features the products Alaska-Express Neutral, Royal Paste Marc de Champagne, Colorado Yellow, and Creme Francaise. | |
| Cheese and Bacon Bun (Formulation #39426G) | Bakels Worldwide | Cheese and Bacon Bun (Formulation #39426G) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Merita, and Bakels Instant Active Dried Yeast to make bacon & cheese sweet buns. | |
| Cheese Cake on Saffron Bed | Martin Braun KG | Cheese Cake on Saffron Bed is a cheese cake laid out on pastry glazed with Martin Braun KG cristaline and topped with pistachios. This formulations features the products Cristaline and Cheese Cake Mix Flat. | |
| Cheese Scones | Bakels Worldwide | Cheese Scones is a formulation to create savoury cheese scones using Fino Scone Mix. | |
| Chocolate Danish | Puratos | Chocolate Danish is a pastry recipe that is filled with dark chocolate and shaped into a 'snail' shape and baked with an egg wash. This formulation is created with the product Carat Filocrem Dark. | |
| Chocolate Filled Rugelach | Puratos | Chocolate Filled Rugelach is a pastry recipe filled with chocolate and raspberry filling and sprinkled with granulated sugar and covered in egg wash before being baked. This formulation is created with the product Carat Filocrem Dark and Topfil Seedless R...view more Chocolate Filled Rugelach is a pastry recipe filled with chocolate and raspberry filling and sprinkled with granulated sugar and covered in egg wash before being baked. This formulation is created with the product Carat Filocrem Dark and Topfil Seedless Raspberry Filling. view less | |
| Chocolate Peanut Slice or Tarts (Formulation #31100F) | Bakels Worldwide | Chocolate Peanut Slice or Tarts (Formulation #31100F) is a formulation using Actiwhite and Apito Essence Vanilla 101 to make delicious chocolate peanut tarts or slices. | |
| Choux Paste (Formulation #R3289003/2011) | Bakels Worldwide | Choux Paste (Formulation #R3289003/2011) is a formulation to create delicious choux pastries, filled with blueberry custard or cream cheese filling, using Mastermix Choux Paste Concentrate, Apito Biscuit Mix, and Bakels Margarine P. | |
| Citron Tart | Puratos | Citron Tart is a dessert that is a tart painted with white chocolate, filled with cream, and topped with thinly sliced strawberries as well as glazed. This formulation is created with the products Deli Citron Filling, Carat Coverlux White and Harmony Read...view more Citron Tart is a dessert that is a tart painted with white chocolate, filled with cream, and topped with thinly sliced strawberries as well as glazed. This formulation is created with the products Deli Citron Filling, Carat Coverlux White and Harmony Ready Neutra. view less | |
| Coconut Sugar Buns (Formulation #R722m) | Bakels Worldwide | Coconut Sugar Buns (Formulation #R722m) is a formulation to make tasty coconut & sugar scones/buns using Fino Scone Mix. | |
| Coffee Butterscotch Slice or Tarts (Formulation #31100E) | Bakels Worldwide | Coffee Butterscotch Slice or Tarts (Formulation #31100E) is a formulation using Actiwhite and Apito Coffee Flavouring Paste to make tasty coffee & butterscotch flavoured slices or tarts. | |
| Coffee Fragipane-Filled Tarts (Formulation #07-022) | Bakels Worldwide | Coffee Fragipane-Filled Tarts (Formulation #07-022) is a formulation to create delicious tart pastries using Bakels Shortening, Apito Expresso Paste, and Whip-Brite Whipped Topping 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 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). | |
| 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 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. | |
| 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...view more 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. view less | |
| 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...view more 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. view less | |
| 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 Pastry (Formulation #R522a) | Bakels Worldwide | Danish Pastry (Formulation #R522a) is a formulation to create delicious danishes using Royal Danish and Bakels Instant Active Yeast. | |
| 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. | |
| Flaky Dough (Formulation #R1533008/2011) | Bakels Worldwide | Flaky Dough (Formulation #R1533008/2011) is a formulation to create flaky pastry dough using Butta Butteroils Substitute. | |
| Fruit Flowers with Puff Pastry | Martin Braun KG | Fruit Flowers with Puff Pastry is a fruit and chocolate, caramel, or vanilla flavored baked good in the form of a puff pastry. This formulation features the products Bon Caramel, Bon Chocolat or Bon Vanille. | |
| Fruit Scones (Formulation #R722c) | Bakels Worldwide | Fruit Scones (Formulation #R722c) is a formulation to create scrumptious sultana & currant scones using Fino Scone Mix. | |
| Fruit Tart (Formulation #00-022) | Bakels Worldwide | Fruit Tart (Formulation #00-022) is a formulation to make delicious fruit & custard tart pastries using Bakels Shortening and Saphire Neutral. | |
| Fruit Tart (Formulation #04-030) | Bakels Worldwide | Fruit Tart (Formulation #04-030) is a formulation to create tasty fruit & custard tart pastries using Bakels Shortening, Bakels Bake-Stable Custard Mix, Les Fruits Fruit Filling(s), and Saphire Neutral. | |
| Fruity Hearts | Martin Braun KG | Fruity Hearts is a Heart Meringue and Lemon Cream Filling short pastry decorated with fresh fruits. This formulation is created with the products Ovasil, Alaska-Express Raspberry, Bianka, and Bon Citron. | |
| Garlic Scones (Formulation #R722d) | Bakels Worldwide | Garlic Scones (Formulation #R722d) is a formulation to make savoury garlic scones using Fino Scone Mix. | |
| Gluten Free Pastry (Formulation #R749a) | Bakels Worldwide | Gluten Free Pastry (Formulation #R749a) is a formulation to create tasty gluten-free pastries using Bakels Gluten Free Health Pastry Mix and Morah Cake Medium. | |
| Grated Pumpkin Scones (Formulation #R722e) | Bakels Worldwide | Grated Pumpkin Scones (Formulation #R722e) is a formulation using Fino Scone Mix to make tasty pumpkin scones. | |
| Heart-Breaker | Martin Braun KG | Heart-Breaker is a strawberry, white chocolate, Marc de Champagne, apricot, and almond flavored desert product in the form of a red colored heart shaped layered mousse, jelly, and short pastry. This formulation features the products Cristaline Red, Bienex...view more Heart-Breaker is a strawberry, white chocolate, Marc de Champagne, apricot, and almond flavored desert product in the form of a red colored heart shaped layered mousse, jelly, and short pastry. This formulation features the products Cristaline Red, Bienex, Florentine Mix, Montibene, Alaska-Express Neutral, Mousse au Chocolat White, Alaska 666, and Royal Paste Marc de Champagne. view less | |
| Illusion Dome | Martin Braun KG | Illusion Dome is a pineapple, chocolate, rum, and Batida de Coco flavored dessert product in the form of a dome that is layered with short pastry, cream, jelly, and chocolate. This formulation features the products MoreGloss Chips Dark Chocolate, Royal Pa...view more Illusion Dome is a pineapple, chocolate, rum, and Batida de Coco flavored dessert product in the form of a dome that is layered with short pastry, cream, jelly, and chocolate. This formulation features the products MoreGloss Chips Dark Chocolate, Royal Paste Batida de Coco, Alaska-Express Neutral, Dessert Paste Pineapple, and Bienex, Florentine Mix. view less | |
| Mango Chocolate Treat | Martin Braun KG | Mango Chocolate Treat is a pastry covered by a swiss roll and layered with cream and glaze. The formulation features Tarte Au Chocolat, Alaska-Express Chocolate, Alaska-Express Cappuccino, Bon Caramel Salé, and Cristaline Caramel. | |
| Marc de Champagne Dome | Martin Braun KG | Marc de Champagne Dome is a Marc de Champagne flavored dessert product in the form of a layered pastry dome. This formulation features the products Alaska-Express Neutral, and Royal Paste Marc de Champagne. | |
| Mashed Pumpkin Scones (Formulation #R722s) | Bakels Worldwide | Mashed Pumpkin Scones (Formulation #R722s) is a formulation to create tasty pumpkin scones using Fino Scone Mix. | |
| Mille Eclair | Martin Braun KG | Mille Eclair is a pastry that is a combination of fine crispy and fluffy puff pastry that can be offered in premium bakeries or cafes. This formulation is a product that is created with Choux-Mix, Fruit Puree Lychee with raspberries and rose flavoring, Ka...view more Mille Eclair is a pastry that is a combination of fine crispy and fluffy puff pastry that can be offered in premium bakeries or cafes. This formulation is a product that is created with Choux-Mix, Fruit Puree Lychee with raspberries and rose flavoring, Kabi, Bon Citron, Schokobella and MoreGloss Chips Dark Chocolate. view less | |
| Millefeuille | Martin Braun KG | Millefeuille is a fruit, apple and caramel flavored baked good in the form of a layered dessert pastry. This formulation features the products Fruchti-Top Apple, Bon Caramel, Cristaline, and Bienex, Florentine Mix. | |
| Mini Pain Chocolate Croissant | Puratos | Mini Pain Chocolate Croissant is a pastry dessert that is made with buttery dough, piped with Belgian chocolate and then decorated with dark or milk chocolate. This formulation is created with the products Sapore Fidelio, Intens Short, S500 Red, Cremfil U...view more Mini Pain Chocolate Croissant is a pastry dessert that is made with buttery dough, piped with Belgian chocolate and then decorated with dark or milk chocolate. This formulation is created with the products Sapore Fidelio, Intens Short, S500 Red, Cremfil Ultim Belgian Chocolate and Carat Coverlux Dark or Milk. view less | |
| Mini-Bee-Sting | Martin Braun KG | Mini-Bee-Sting is a buttery sweet flavored dessert product in the form of a fluffy pastry. This formulation features the products Bienex, Florentine Mix, and Frio. | |
| Monster Fingers | Martin Braun KG | Monster Fingers are short pastry Halloween themed treats that resemble human fingers made with shortpastry and almonds. This formulation is created with the products Murbella and Schokobella-cream red and white. | |
| O-Tentic Croissant with Sapore Fidelio | Puratos | O-Tentic Croissant with Sapore Fidelio is a flaky pastry that is rolled into a crescent shape. This formulation is created with the products O-tentic Origin or Durum and Sapore Fidelio. | |
| Onion Scones (Formulation #R722k) | Bakels Worldwide | Onion Scones (Formulation #R722k) is a formulation to produce savoury onion scones using Fino Scone Mix. | |
| Orange Cointreau Tartlet | Martin Braun KG | Orange Cointreau Tartlet is an orange, cointreau, and chocolate flavored dessert product in the form of a layered tartlet. This formulation features the products Alaska-Express Neutral, Royal Paste Cointreau, Alaska-Express Bittersweet Chocolate, Alaska-E...view more Orange Cointreau Tartlet is an orange, cointreau, and chocolate flavored dessert product in the form of a layered tartlet. This formulation features the products Alaska-Express Neutral, Royal Paste Cointreau, Alaska-Express Bittersweet Chocolate, Alaska-Express Blood Orange, and Cristaline Yellow. view less | |
| Orange Cream Cheese Mini Stollen | Martin Braun KG | Orange Cream Cheese Mini Stollen is a traditional cream cheese stollen recipe but infused with orange flavoring and then coated in orange sugar. This formulation is created with the products Combani, Orangetto and Orangella. | |
| 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. | |
| 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. | |
| 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. | |
| 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. | |
| 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. | |
| 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. | |
| 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. | |
| Raspberry-Basil Cake | Martin Braun KG | Raspberry-Basil Cake is a torte composed of a short pastry base, a tart au chocolat layer, yoghurt raspberry cream and basil-cristaline mix. This formulation is composed of the products Murbella, Tart au Chocolat, Alaska-Express Yoghurt-Raspberry, and Cri...view more Raspberry-Basil Cake is a torte composed of a short pastry base, a tart au chocolat layer, yoghurt raspberry cream and basil-cristaline mix. This formulation is composed of the products Murbella, Tart au Chocolat, Alaska-Express Yoghurt-Raspberry, and Cristaline Neutral. view less | |
| Rock Cakes (Formulation #722I) | Bakels Worldwide | Rock Cakes (Formulation #722I) is a formulation to create zesty scones using Fino Scone Mix and Apito Lemon Paste. | |
| Sacher-Fruit-Torte | Martin Braun KG | Sacher-Fruit-Torte is a chocolate, rum, and berry flavored dessert product in the form of a Sacher torte. This formulation features the products Alaska-Express Chocolate, Dessert Paste Rum, Claro Neutral, and Kabi. | |
| Savoury Bacon Scones (Formulation #00-045) | Bakels Worldwide | Savoury Bacon Scones (Formulation #00-045) is a formulation to produce zesty bacon scones using Bakels Baking Powder, Bakels Country Herbs Base, and Butta Butteroils Substitute. | |
| Scones (Formulation #R722a) | Bakels Worldwide | Scones (Formulation #R722a) is a formulation to create delicious scones using the product Fino Scone Mix. | |
| Shortpastry Patches | Martin Braun KG | Shortpastry Patches are cookies shaped into bloody bandages made with shortpastry. This formulation is created with the product Murbella. | |
| Special Fruit Tarts (Formulation #04-054) | Bakels Worldwide | Special Fruit Tarts (Formulation #04-054) is a formulation to create creamy, fruity tart pastries using Bakels Shortening, Brite Vanilla Extra Strength, Les Fruits Fruit Filling Varieties, and Saphire Neutral. | |
| St. Honoré Torte | Martin Braun KG | St. Honoré Torte is a chocolate and cream flavored dessert product in the form of a baked pastry with chocolate and fruit toppings. This formulation features the product Creme Francaise. | |
| Sweet Dough (Formulation #R1913003/2011) | Bakels Worldwide | Sweet Dough (Formulation #R1913003/2011) is a formulation to make sweet puff pastry dough using Lecitem Universal, Bakels Margarine P, Bakels Instant Active Dried Yeast, and Bacom A100. | |
| Sweet Lemon Sugar Buns (Formulation #R722j) | Bakels Worldwide | Sweet Lemon Sugar Buns (Formulation #R722j) is a formulation to make sweet lemon & sultana scones/sugar buns using Fino Scone Mix and Apito Lemon Paste. | |
| Sweet Pastry (Formulation #R1525/1528010/2011) | Bakels Worldwide | Sweet Pastry (Formulation #R1525/1528010/2011) is a formulation to make fluffy, sweet puff pastries using the product Bakels Margarine P. | |
| Sweet Pinwheel Scones (Formulation #R722g) | Bakels Worldwide | Sweet Pinwheel Scones (Formulation #R722g) is a formulation to make tasty swirled scones using Fino Scone Mix. | |
| Swiss Edge | Martin Braun KG | Swiss Edge is a caramel, butter, and walnut flavored dessert product in the form of a baked pastry layered with a caramel and nut filling. This formulation features the products Mürbella, and Bon Caramel. | |
| Tarte au Chocolat | Martin Braun KG | Tarte au Chocolat is a chocolate flavored dessert product in the form of a tarte. This formulation features the product Tarte au Chocolat. | |
| Tasty Cheese Scones (Formulation #R722n) | Bakels Worldwide | Tasty Cheese Scones (Formulation #R722n) is a formulation to make savory cheese scones using Fino Scone Mix. | |
| Torte Deluxe | Martin Braun KG | Torte Deluxe is a chocolate, cream, and cherry flavored dessert product in the form of a layered torte. This formulation features the products Schokobella, Fruchti-Top Cherry, Bellanossa, and Choux-Mix. | |
| Tropical Wave | Martin Braun KG | Tropical Wave is a cream, mousse and swiss roll based pastry with mango, orange and chocolate tastes. This formulation features Bon Orange, Mousse au Chocolat, and Alaska-Express Mango. |
