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Chocolate Peppermint Slice (Formulation #38350K) Bakels Worldwide Chocolate Peppermint Slice (Formulation #38350K) is a formulation using Bakels Mud Cake Mix, Cake Margarine - Medium Grade, Pettina Chocolate Paste, Pettinice RTR Icing MB - White, and Apito Peppermint Essence to make delicious peppermint chocolate slices...view more Chocolate Peppermint Slice (Formulation #38350K) is a formulation using Bakels Mud Cake Mix, Cake Margarine - Medium Grade, Pettina Chocolate Paste, Pettinice RTR Icing MB - White, and Apito Peppermint Essence to make delicious peppermint chocolate slices. view less
Chocolate Raspberry Cake (10064) (Formulation #10-064) Bakels Worldwide Chocolate Raspberry Cake (10064) (Formulation #10-064) is a formulation to make a delicious raspberry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Bakels Dark Choco Fudge.
Chocolate Raspberry Cake (Formulation #04-013) Bakels Worldwide Chocolate Raspberry Cake (Formulation #04-013) is a formulation to create a scrumptious raspberry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Les Fruits Raspberry 50%, and Fino Dark Chocolate Buttons.
Chocolate Revel Bars (08019) (Formulation #08-019) Bakels Worldwide Chocolate Revel Bars (08019) (Formulation #08-019) is a formulation to make delicious chocolate bars using Bakels Margarine Special, Brite Vanilla Extra Strength, Fino Dark Chocolate Chips, and Butta Butteroils Substitute.
Chocolate Revel Bars (09109) (Formulation #09-109) Bakels Worldwide Chocolate Revel Bars (09109) (Formulation #09-109) is a formulation to create rich chocolate bars using Bakels Cake Concentrate and Fino Dark Chocolate Buttons.
Chocolate Rum and Raisin Pudding (Formulation #38390K) Bakels Worldwide Chocolate Rum and Raisin Pudding (Formulation #38390K) is a formulation using Bakels Chocolate Muffin Mix, Apito Rum Flavouring Paste, and Chockex Supreme to make a chocolate rum & raisin pudding cake.
Chocolate Sauce Puratos Chocolate Sauce is a liquid chocolate recipe that is served at 140°F and on top of many a variety of desserts. This formulation is created with the product Chocolante Dark Semisweet.
Chocolate Sponge Cake (Formulation #R3827001/2011) Bakels Worldwide Chocolate Sponge Cake (Formulation #R3827001/2011) is a formulation to make a delicious chocolate sponge cake using Bakels Chocolate Sponge Mix.
Chocolate Sponge (Formulation #R3826001/2011) Bakels Worldwide Chocolate Sponge (Formulation #R3826001/2011) is a formulation to create a tasty chocolate sponge cake using Pettina Chocolate Sponge Mix Complete.
Chocolate Sponge Roll (Formulation #01-010) Bakels Worldwide Chocolate Sponge Roll (Formulation #01-010) is a formulation to create rich chocolate sponge cake rolls using Bakels Alkalized Cocoa Powder, Bakels Baking Powder, and Ovalett Special (NC).
Chocolate Sprinkled Cake (Formulation #08-020) Bakels Worldwide Chocolate Sprinkled Cake (Formulation #08-020) is a formulation to create a decorative chocolate sponge cake using Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Bakels Baking Powder, Apito Chocolate Paste, Bakels Whipping Cream, and Apito Chocol...view more Chocolate Sprinkled Cake (Formulation #08-020) is a formulation to create a decorative chocolate sponge cake using Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Bakels Baking Powder, Apito Chocolate Paste, Bakels Whipping Cream, and Apito Chocolate Rice. view less
Chocolate Sticky Date Cake (using Bakels Homestyle Cake Mix) (Formulation #38340O) Bakels Worldwide Chocolate Sticky Date Cake (using Bakels Homestyle Cake Mix) (Formulation #38340O) is a formulation using Bakels Homestyle Cake Mix, Cake Margarine - Medium Grade, Chockex Supreme, and Pettina Chocolate Paste to make a sticky date chocolate cake.
Chocolate Sticky Date Cake (using Bakels Sticky Date Cake Mix) (Formulation #38180C) Bakels Worldwide Chocolate Sticky Date Cake (using Bakels Sticky Date Cake Mix) (Formulation #38180C) is a formulation using Bakels Sticky Date Cake Mix, Chockex Supreme, and Pettina Chocolate Paste to make a sticky date chocolate cake.
Chocolate Strawberry Loaf (Formulation #09-004) Bakels Worldwide Chocolate Strawberry Loaf (Formulation #09-004) is a formulation used to create chocolate & strawberry sweet bread. This recipe includes the products Apito Chocolate Paste, Rotitex, Bakels Margarine Special, Fino Bread Improver, Bakels Instant Active Dry ...view more Chocolate Strawberry Loaf (Formulation #09-004) is a formulation used to create chocolate & strawberry sweet bread. This recipe includes the products Apito Chocolate Paste, Rotitex, Bakels Margarine Special, Fino Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, Unifil Strawberry, and Apito Flavouring Paste - Strawberry. view less
Chocolate Strawberry Mousse Cake (Formulation #07-094) Bakels Worldwide Chocolate Strawberry Mousse Cake (Formulation #07-094) is a formulation to make strawberry & chocolate mousse mini cakes using Apito Flavouring Paste - Strawberry.
Chocolate Tart Puratos Chocolate Tart is a tart that is coated with dark chocolate, filled with Belgian chocolate and decorated with raspberries and other sweet decorations. This formulation is created with the products Basevit Tart, Cremfil Ultim Belgian Chocolate, Carat Cover...view more Chocolate Tart is a tart that is coated with dark chocolate, filled with Belgian chocolate and decorated with raspberries and other sweet decorations. This formulation is created with the products Basevit Tart, Cremfil Ultim Belgian Chocolate, Carat Coverlux Dark and Harmony Ready Neutra. view less
Chocolate Torte (Formulation #00-013) Bakels Worldwide Chocolate Torte (Formulation #00-013) is a formulation to create a rich chocolate torte cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Whip-Brite Whipped Topping Powder.
Chocolate Torte (Formulation #38390C) Bakels Worldwide Chocolate Torte (Formulation #38390C) is a formulation using Bakels Chocolate Muffin Mix and Chockex Supreme to make a scrumptious chocolate torte cake.
Chocolate Truffle (Formulation #R5370001/2011) Bakels Worldwide Chocolate Truffle (Formulation #R5370001/2011) is a formulation to make a tasty chocolate truffle filling/topping using Bakels Chocolate Truffle and Bakels Margarine P.
Chocolate Whoopie Pie (Formulation #11-057) Bakels Worldwide Chocolate Whoopie Pie (Formulation #11-057) is a formulation used to create specialty chocolate dessert pies. This recipe includes the products Fino Chocolate Cake Mix, Bakels Shortening, Apito Chocolate Paste, Actiwhite, and Brite Vanilla Extra Strength.
Chocolate Zucchini Cake (Formulation #38340F) Bakels Worldwide Chocolate Zucchini Cake (Formulation #38340F) is a formulation using Bakels Homestyle Cake Mix to produce a rich chocolate zucchini cake.
Chocolate-Filled Creme Cake (Formulation #07-019) Bakels Worldwide Chocolate-Filled Creme Cake (Formulation #07-019) is a formulation used to make a scrumptious chocolate cream cake. This recipe includes the products Bakels Muffin Mix, Fino Potato Flakes, Butta Butteroils Substitute, Bakels Chocolate Truffle (Heat & Pour...view more Chocolate-Filled Creme Cake (Formulation #07-019) is a formulation used to make a scrumptious chocolate cream cake. This recipe includes the products Bakels Muffin Mix, Fino Potato Flakes, Butta Butteroils Substitute, Bakels Chocolate Truffle (Heat & Pour), Bakels Whipping Cream, and Fino Dark Chocolate Buttons. view less
Chocolate/Macadamia Soft Cookies Premix (Formulation #R3790001/2011) Bakels Worldwide Chocolate/Macadamia Soft Cookies Premix (Formulation #R3790001/2011) is a formulation to create soft chocolate & macadamia cookies/biscuits using Bakels Butta Blends.
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.
Christmas Fruit Bread (Formulation #00-015) Bakels Worldwide Christmas Fruit Bread (Formulation #00-015) is a formulation used to make fruit-filled holiday sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Margarine Special, and Bake...view more Christmas Fruit Bread (Formulation #00-015) is a formulation used to make fruit-filled holiday sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Margarine Special, and Bakels Shortening. view less
Christmas Hedgehog Slice (Formulation #38646F) Bakels Worldwide Christmas Hedgehog Slice (Formulation #38646F) is a formulation using Neutral Hedgehog Slice Mix, Cake Margarine - Medium Grade, and Bakels White Truffle Mix to make festive Christmas hedgehog cake slices.
Christmas Pudding (using Cake Margarine - Medium Grade) (Formulation #16603H) Bakels Worldwide Christmas Pudding (using Cake Margarine - Medium Grade) (Formulation #16603H) is a formulation using Cake Margarine - Medium Grade and Apito Lemon Flavouring Paste to make tasty holiday puddings/fruit cakes.
Christmas Puddings (using Pettina Cake Mix) (Formulation #38200F) Bakels Worldwide Christmas Puddings (using Pettina Cake Mix) (Formulation #38200F) is a formulation using Cake Margarine - Medium Grade, Apito Lemon Flavouring Paste, and Apito Rum Flavouring Paste to make delicious holiday puddings/fruit cakes.
Christmas Stollen (00016) (Formulation #00-016) Bakels Worldwide Christmas Stollen (00016) (Formulation #00-016) is a formulation to make specialty holiday sweet breads using Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, and Brite Vanilla Extra Strength.
Churros (Formulation #00-017) Bakels Worldwide Churros (Formulation #00-017) is a formulation used to create a fried Spanish specialty dessert using Butta Butteroils Substitute.
Ciabatta (05010) (Formulation #05-010) Bakels Worldwide Ciabatta (05010) (Formulation #05-010) is a formulation to make crispy loaves of ciabatta bread using Bakels Crusty Bread Concentrate.
Ciabatta: The real Italian Specialty Puratos Ciabatta bread, which originates from the northern Italian province of Lombardy, is crusty and has a marvelously light crumb structure. It is made with olive oil, which gives it a Mediterranean flavor and a soft, delicate texture. All you need is the Easy...view more Ciabatta bread, which originates from the northern Italian province of Lombardy, is crusty and has a marvelously light crumb structure. It is made with olive oil, which gives it a Mediterranean flavor and a soft, delicate texture. All you need is the Easy ITALY mix that contains Sapore, a range of traditional, fermented sourdoughs that will enhance the authentic taste and flavor. view less
Cinnamon Chelsea Buns (Formulation #R101g) Bakels Worldwide Cinnamon Chelsea Buns (Formulation #R101g) is a formulation for the creation of cinnamon buns using Bakels Bun Concentrate, Master Fat, and Bakels Instant Active Yeast.
Cinnamon Cookies (Formulation #09-069) Bakels Worldwide Cinnamon Cookies (Formulation #09-069) is a formulation to create tasty cinnamon cookies using Bakels Baking Powder, Butta Butteroils Substitute, Balec Lacto Albumen, and Brite Vanilla Extra Strength.
Cinnamon Cookies (Formulation #11-035) Bakels Worldwide Cinnamon Cookies (Formulation #11-035) is a formulation to create scrumptious cinnamon cookies using Bakels Baking Powder, Butta Butteroils Substitute, Balec Lacto Albumen, and Brite Vanilla Extra Strength.
Cinnamon Crunch Cup Puratos Cinnamon Crunch Cup is a cinnamon and chocolate confectionery that also utilizes cinnamon toast crunch. This formulation is created with the products Belcolade Cryst-o-Fil Blanc and Chocolante Dark Semisweet.
Cinnamon Honey Crunch (Formulation #R715m) Bakels Worldwide Cinnamon Honey Crunch (Formulation #R715m) is a formulation used to create crunchy honey & cinnamon slices using Morah Continental and Apito Essences - Vanilla 101.
Cinnamon Macaroon Peaches Connecticut Coconut Company This is a recipe for Cinnamon Macaroon Peaches utilizing the product Desiccated Coconut -Flake Cut with peach halves, finely chopped slivered almonds, quick-cooking oats, brown sugar, ground cinnamon, cold butter, and vanilla extract.
Cinnamon Raisin White Whole Wheat Loaf Puratos Cinnamon Raisin White Whole Wheat Loaf is a white whole wheat bread with bran and germ as well as raisins and cinnamon. The dough is gently flattened and a smear of cinnamon is applied to 90% of the dough, the bread dough is then sealed up in the bread pa...view more Cinnamon Raisin White Whole Wheat Loaf is a white whole wheat bread with bran and germ as well as raisins and cinnamon. The dough is gently flattened and a smear of cinnamon is applied to 90% of the dough, the bread dough is then sealed up in the bread pan. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum. view less
Cinnamon Roll (Formulation #03-053) Bakels Worldwide Cinnamon Roll (Formulation #03-053) is a formulation to make sweet, delicious cinnamon rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Butta Butteroils Substitute, and Bakels Shortening.
Cinnamon Swirl Loaf (Formulation #07-021) Bakels Worldwide Cinnamon Swirl Loaf (Formulation #07-021) is a formulation to make cinnamon swirl sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Butta Butteroils Substitute, Bakels Shortening, and Bakels Bake-Stable Custard Mix.
Cinnamon Trio (Formulation #01-011) Bakels Worldwide Cinnamon Trio (Formulation #01-011) is a formulation to create cinnamon sweet breads using Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), and Butta Butteroils Substitute.
Cinnamon-Raisin Multiseed Bread (Formulation #06-033) Bakels Worldwide Cinnamon-Raisin Multiseed Bread (Formulation #06-033) is a formulation to make multiseed cinnamon & raisin sweet bread using Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar).
Cinnamon-Raisin Multiseed Bread (Formulation #07-084) Bakels Worldwide Cinnamon-Raisin Multiseed Bread (Formulation #07-084) is a formulation to create cinnamon & raisin multiseed sweet bread using Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar).
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
Citrus Thyme Cream Bar Martin Braun KG Citrus Thyme Cream Bar is a citrus thyme, strawberry and cream flavored dessert product in the form of a single serving sized bar layered with Swiss roll, and cream. This formulation features the products Fruchti-Top Strawberry, Panna Cotta Dessert, Crist...view more Citrus Thyme Cream Bar is a citrus thyme, strawberry and cream flavored dessert product in the form of a single serving sized bar layered with Swiss roll, and cream. This formulation features the products Fruchti-Top Strawberry, Panna Cotta Dessert, Cristaline, and Alaska 666. view less
"Clean Label" Cakes Basic formula, with PentaCake CLB 6900 Pentaor This formulation is a recipe for basic "clean label" cakes which do not contain synthetic preservatives, emulsifiers, stabilizers, chemical antioxidants or trans fats. It utilizes the product PentaCake CLB 6900 at a concentration of 5%.
Clean(er) Label Bundt Cake Puratos Clean(er) Label Bundt Cake is a bundt cake that is iced with glazing cream. This formulation is created with the products Tegral Satin Gold CL Creme Cake and Puratop White Icing CL.
Cleaner Label Multigrain Bread Puratos Cleaner Label Multigrain Bread is a bread recipe that is made with wheat bran. This multigrain recipe is created with the products Sapore Aida, S500 Green A+, Molderator, Intens Fresh 1-40 and Sapore Softgrain Multigrain.
Cluster Bread (Formulation #06-034) Bakels Worldwide Cluster Bread (Formulation #06-034) is a formulation to create sweet bread loaves using Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, Dobrim Nobro, Monofresh, Bakels Shortening, Bakels Margarine Special, Unifil Blueberry, and Diamond ...view more Cluster Bread (Formulation #06-034) is a formulation to create sweet bread loaves using Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, Dobrim Nobro, Monofresh, Bakels Shortening, Bakels Margarine Special, Unifil Blueberry, and Diamond Glaze Neutral. view less
Coco Lemongrass Bar a la Creme Brulee Martin Braun KG Coco Lemongrass Bar a la Creme Brulee is a creamy bar that contains coconut milk, fresh cream, milk and lemongrass. The frozen treat is served with fruit puree. This formulation contains the products Creme Brulee, Alaska 666, and Fruit Puree Exotic fruits...view more Coco Lemongrass Bar a la Creme Brulee is a creamy bar that contains coconut milk, fresh cream, milk and lemongrass. The frozen treat is served with fruit puree. This formulation contains the products Creme Brulee, Alaska 666, and Fruit Puree Exotic fruits with Ginger. view less
Coconut Animal Cookies (Formulation #09-070) Bakels Worldwide Coconut Animal Cookies (Formulation #09-070) is a formulation to make decorative animal-shaped coconut cookies using Bakels Baking Powder, Butta Butteroils Substitute, Balec Lacto Albumen, Brite Vanilla Extra Strength, Apito Chocolate Rice, and Fino Dark ...view more Coconut Animal Cookies (Formulation #09-070) is a formulation to make decorative animal-shaped coconut cookies using Bakels Baking Powder, Butta Butteroils Substitute, Balec Lacto Albumen, Brite Vanilla Extra Strength, Apito Chocolate Rice, and Fino Dark Chocolate Chips. view less
Coconut Apricot Cookies (Formulation #R730h) Bakels Worldwide Coconut Apricot Cookies (Formulation #R730h) is a formulation to create apricot & coconut cookies/biscuits using Bakels Cookie Concentrate and Apito Apricot Paste.
Coconut Banana Bread Connecticut Coconut Company This is a recipe for Coconut Banana Bread utilizing the product Organic Virgin Coconut Oil, Coconut Flour, and Desiccated Coconut- Flake Cut/ Fancy Shred Cut with sugar, crushed pineapple with juice, eggs, ripe banana, flour, baking powder, baking soda, a...view more This is a recipe for Coconut Banana Bread utilizing the product Organic Virgin Coconut Oil, Coconut Flour, and Desiccated Coconut- Flake Cut/ Fancy Shred Cut with sugar, crushed pineapple with juice, eggs, ripe banana, flour, baking powder, baking soda, and salt. view less
Coconut Banana Pancakes Connecticut Coconut Company This is a recipe for Coconut Banana Pancakes utilizing the products Organic Virgin Coconut Oil, Coconut Flour, and Desiccated Coconut - Flake Cut /Fancy Shred Cut with eggs, buttermilk, all purpose flour, sugar, salt, baking soda, baking powder, and ripe ...view more This is a recipe for Coconut Banana Pancakes utilizing the products Organic Virgin Coconut Oil, Coconut Flour, and Desiccated Coconut - Flake Cut /Fancy Shred Cut with eggs, buttermilk, all purpose flour, sugar, salt, baking soda, baking powder, and ripe banana. view less
Coconut Chocolate Slice / Almond Chocolate Slice (Formulation #R304d) Bakels Worldwide Coconut Chocolate Slice / Almond Chocolate Slice (Formulation #R304d) is a formulation to make rich chocolate & coconut or chocolate & almond slices using Morah Continental and Pettina Sponge Supreme.
Coconut Cookies Connecticut Coconut Company This is a recipe for Coconut Cookies utilizing the product Desiccated Coconut - Flake Cut / Fancy Shred Cut and Coconut Oil with flour, baking powder, salt, eggs, sugar, and almond extract.
Coconut Cream Slice (Formulation #38500P) Bakels Worldwide Coconut Cream Slice (Formulation #38500P) is a formulation using Pettina Kokomix to make sweet coconut cream slices.
Coconut Drops, Macaroons, Coconut Slice (Formulation #38500A) Bakels Worldwide Coconut Drops, Macaroons, Coconut Slice (Formulation #38500A) is a formulation using Pettina Kokomix to make tasty coconut cookies or cake slices.
Coconut Filling (Formulation #R1525/1528012/2011) Bakels Worldwide Coconut Filling (Formulation #R1525/1528012/2011) is a formulation to produce a tasty, ready-to-use coconut filling using Bakels Margarine P and Apito Vanilla Vanola.
Coconut (Formulation #R730g) Bakels Worldwide Coconut (Formulation #R730g) is a formulation to create tasty coconut biscuits/cookies using Bakels Cookie Concentrate.
Coconut Oatmeal Cookies Connecticut Coconut Company This is a recipe for Coconut Oatmeal Cookies utilizing the product Virgin Coconut Oil and Desiccated Coconut - Flake Cut / Fancy Shred Cut with brown sugar, eggs, vanilla extract, flour, oats, baking soda, cinnamon, salt, and walnuts.
Coconut Pie Filling (Formulation #R1533001/2011) Bakels Worldwide Coconut Pie Filling (Formulation #R1533001/2011) is a formulation to create sweet coconut pie filling using Butta Butteroils Substitute and Castor Sugar.
Coconut Pound Cake Connecticut Coconut Company This is a recipe for Coconut Pound Cake utilizing the products Desiccated Coconut -Flake Cut and Coconut Flour with butter, vegetable shortening, sugar, eggs, sifted flour, salt, milk, and almond extract.
Coconut Prawns Connecticut Coconut Company This is a recipe for Coconut Prawns utilizing the products Coconut Milk, Organic Virgin Coconut Oil, and Desiccated Coconut -Flake Cut / Fancy Shred Cut with large prawns, flour, egg, orange juice, salt, baking powder, cayenne powder, and ground pepper.
Coconut Rough Slice (Formulation #R303f) Bakels Worldwide Coconut Rough Slice (Formulation #R303f) is a formulation to make baked coconut slices using Morah Continental and Pettina Sponge Supreme.
Coconut Shrimp Criollo Connecticut Coconut Company This is a recipe for Coconut Shrimp Criollo utilizing the product Coconut Milk with chicken broth, sugar, chili powder, cumin, salt, cinnamon, garlic powder, thyme leaves, cayenne, yams, large shrimp, and bananas.
Coconut Shrimp Scampi Connecticut Coconut Company This is a recipe for Coconut Shrimp Scampi utilizing the product Organic Virgin Coconut Oil with butter, shrimp, and parsley flakes.
Coconut Spice Squares (Formulation #R715q) Bakels Worldwide Coconut Spice Squares (Formulation #R715q) is a formulation used to create delicious cinnamon & coconut slices with lemon icing. This recipe includes the products Morah Cake Medium Twin, Apito Chocolate Paste, Hercules Baking Powder, Balec, and Apito Lemo...view more Coconut Spice Squares (Formulation #R715q) is a formulation used to create delicious cinnamon & coconut slices with lemon icing. This recipe includes the products Morah Cake Medium Twin, Apito Chocolate Paste, Hercules Baking Powder, Balec, and Apito Lemon Essence. 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 and Cream Cake (Formulation #06-035) Bakels Worldwide Coffee and Cream Cake (Formulation #06-035) is a formulation to create scrumptious coffee cakes with creamy icing using Bakels Muffin Mix, Apito Expresso Paste, and Whip-Brite Whipped Topping Powder.
Coffee and Walnut Cookies (Formulation #R730m) Bakels Worldwide Coffee and Walnut Cookies (Formulation #R730m) is a formulation to make coffee & walnut cookies/biscuits using Bakels Cookie Concentrate and Apito Coffee Paste.
Coffee and Walnut Slice (Formulation #38646H) Bakels Worldwide Coffee and Walnut Slice (Formulation #38646H) is a formulation using Neutral Hedgehog Slice Mix, Cake Margarine - Medium Grade, Apito Coffee Flavouring Paste, and Bakes White Truffle Mix to make tasty coffee & walnut slices.
Coffee Boy (05011) (Formulation #05-011) Bakels Worldwide Coffee Boy (05011) (Formulation #05-011) is a formulation to create delicious coffee flavoured sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Lecitex Bread Improver, Fino Coffee Boy (Part 2), and Apito Express...view more Coffee Boy (05011) (Formulation #05-011) is a formulation to create delicious coffee flavoured sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Lecitex Bread Improver, Fino Coffee Boy (Part 2), and Apito Expresso Paste. view less
Coffee Boy (08021) (Formulation #08-021) Bakels Worldwide Coffee Boy (08021) (Formulation #08-021) is a formulation to create tasty coffee flavoured sweet bread using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Bake-Stable Custard Mix, Fino Coffee Boy (Part 2...view more Coffee Boy (08021) (Formulation #08-021) is a formulation to create tasty coffee flavoured sweet bread using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Bake-Stable Custard Mix, Fino Coffee Boy (Part 2), and Apito Expresso Paste. view less
Coffee Boy (09005) (Formulation #09-005) Bakels Worldwide Coffee Boy (09005) (Formulation #09-005) is a formulation to create coffee flavoured sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Bakels Bake-Stable Custard Mix, Fino Coffee Boy (Part 2), an...view more Coffee Boy (09005) (Formulation #09-005) is a formulation to create coffee flavoured sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Bakels Bake-Stable Custard Mix, Fino Coffee Boy (Part 2), and Apito Expresso Paste. view less
Coffee Boy Topping (Formulation #R3351001/2011) Bakels Worldwide Coffee Boy Topping (Formulation #R3351001/2011) is a formulation used to create a coffee flavoured bun topping. This recipe includes the products Fino Coffee Boy (Part 2), Apito Expresso Paste, and Butta Butteroils Substitute.
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 Cake (Formulation #38240E) Bakels Worldwide Coffee Cake (Formulation #38240E) is a formulation using Bakels Lite Cake Muffin Mix and Apito Coffee Flavouring Paste to make a delicious coffee cake.
Coffee Cake Rings and Sticky Buns (Formulation #06-037) Bakels Worldwide Coffee Cake Rings and Sticky Buns (Formulation #06-037) is a formulation used to create sweet bread sticky buns and coffee cake rings. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Butta Butteroils Substi...view more Coffee Cake Rings and Sticky Buns (Formulation #06-037) is a formulation used to create sweet bread sticky buns and coffee cake rings. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Butta Butteroils Substitute, and Rotitex. view less
Coffee Caramel Cake (Formulation #12-0211) Bakels Worldwide Coffee Caramel Cake (Formulation #12-0211) is a formulation to create a rich caramel coffee cake using Bakels Cake Concentrate, Ovalett Cake Emulsifier, and Apito Expresso Paste.
Coffee Caramel Loaf (Formulation #12-031) Bakels Worldwide Coffee Caramel Loaf (Formulation #12-031) is a formulation to make caramel & coffee sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Shortening, Apito Expresso Paste, and Bakels Margarine Special.
Coffee Cream Cheese Mini Stollen Martin Braun KG Coffee Cream Cheese Mini Stollen is a vanilla and coffee flavored dessert product in the form of a rolled stollen bread. This formulation features the products Quarkella, Combani Vanilla Essence, Frio, Mandelkrone, Dessert Paste Mocca, Mohrenglanz Dark Ch...view more Coffee Cream Cheese Mini Stollen is a vanilla and coffee flavored dessert product in the form of a rolled stollen bread. This formulation features the products Quarkella, Combani Vanilla Essence, Frio, Mandelkrone, Dessert Paste Mocca, Mohrenglanz Dark Chocolate, and Mohrenglanz Vanilla. view less
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.
Coffee Jelly (Formulation #07-023) Bakels Worldwide Coffee Jelly (Formulation #07-023) is a formulation to make specialty gelatin desserts using Apito Expresso Paste and Whip-Brite Whipped Topping Powder.
Coffee Liqueur Cake Temptation (Formulation #08-022) Bakels Worldwide Coffee Liqueur Cake Temptation (Formulation #08-022) is a formulation to create rich coffee & chocolate cakes using Fino Chocolate Cake Mix, Apito Expresso Paste, Bakels Chocolate Truffle (Heat & Pour), Whip-Brite Whipped Topping Powder, and Diamond Glaze...view more Coffee Liqueur Cake Temptation (Formulation #08-022) is a formulation to create rich coffee & chocolate cakes using Fino Chocolate Cake Mix, Apito Expresso Paste, Bakels Chocolate Truffle (Heat & Pour), Whip-Brite Whipped Topping Powder, and Diamond Glaze Dark Chocolate. view less
Coffee 'N' Walnut Brownie Slice (Formulation #38350I) Bakels Worldwide Coffee 'N' Walnut Brownie Slice (Formulation #38350I) is a formulation using Bakels Mud Cake Mix and Apito Coffee Flavouring Paste to create delicious walnut & coffee brownies.
Coffee Strawberry Cake (Formulation #11-004) Bakels Worldwide Coffee Strawberry Cake (Formulation #11-004) is a formulation to make a strawberry & coffee bunt cake using Bakels Muffin Mix, Apito Expresso Paste, Unifil Strawberry, and Diamond Glaze Neutral.
Concha Mexican Sweet Bread Puratos Concha Mexican Sweet Bread is a sweet bread with a crunchy and sweet covering. Usually the outer layer is molded to be in the shape of a shell – or concha, in Spanish- and it is often flavored with chocolate or vanilla. This formulation is created with th...view more Concha Mexican Sweet Bread is a sweet bread with a crunchy and sweet covering. Usually the outer layer is molded to be in the shape of a shell – or concha, in Spanish- and it is often flavored with chocolate or vanilla. This formulation is created with the product Tegral Mexico. view less
Concord Cake (Formulation #10-085) Bakels Worldwide Concord Cake (Formulation #10-085) is a formulation to make a delicious chocolate mousse cake using Actiwhite, Bakels Alkalized Cocoa Powder, and Fino Dark Chocolate Buttons.
Continental Butter Cream (Formulation #R1552/1523002/2011) Bakels Worldwide Continental Butter Cream (Formulation #R1552/1523002/2011) is a formulation to create a rich butter cream icing/filling using Bakels Cremello.
Cookie Alternative Recipe (Formulation #R730L) Bakels Worldwide Cookie Alternative Recipe (Formulation #R730L) is a formulation used to make tasty cookies/biscuits using Bakels Cookie Concentrate and Apito Butta Vanilla Essence.
Cookies and Coffee Cream Mousse Cake (Single-Serve) (Formulation #09-092) Bakels Worldwide Cookies and Coffee Cream Mousse Cake (Single-Serve) (Formulation #09-092) is a formulation used to make a creamy, cookie-crusted coffee mousse slice. This recipe includes the products Pettina Sponge Mix Complete, Apito Expresso Paste, and Fino Dark Chocol...view more Cookies and Coffee Cream Mousse Cake (Single-Serve) (Formulation #09-092) is a formulation used to make a creamy, cookie-crusted coffee mousse slice. This recipe includes the products Pettina Sponge Mix Complete, Apito Expresso Paste, and Fino Dark Chocolate Buttons. view less
Cookies 'N Cream Cake (Formulation #03-017) Bakels Worldwide Cookies 'N Cream Cake (Formulation #03-017) is a formulation to create a delicious cookies & cream cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Whip-Brite Whipped Topping Powder.
Cookies n' Cream Push Pop Puratos Cookies n' Cream Push Pop is a cream mixture that is piped into a push pop and has crushed cookies folded into it. This formulation is created with the products Chantypak and One Step Neutral Vanilla Mousse Mix.
Corn and Bacon Muffins (Formulation #38265C) Bakels Worldwide Corn and Bacon Muffins (Formulation #38265C) is a formulation using Bakels Savoury Muffin Mix and Bakels Canola Oil RBD to make rich corn & bacon muffins.
Corn Muffin Delight (Formulation #06-040) Bakels Worldwide Corn Muffin Delight (Formulation #06-040) is a formulation to create tasty corn muffins using Fino Double Acting Baking Powder and Preserv.
Cornflake Slice (Formulation #31100I) Bakels Worldwide Cornflake Slice (Formulation #31100I) is a formulation using Actiwhite solution to make sweet cornflake slices.
Cottage Meal Cob (Formulation #R105i) Bakels Worldwide Cottage Meal Cob (Formulation #R105i) is a formulation to create specialty bread rolls using Hercules Roll Mix and Bakels Instant Active Yeast.
Cottage Meal Fruit Bread (Formulation #R105j) Bakels Worldwide Cottage Meal Fruit Bread (Formulation #R105j) is a formulation to make specialty fruit bread loaves using Hercules Roll Mix, Fino Meal Base, Apito Fruit Cake Paste, Apito Caramel Colour, and Bakels Instant Active Yeast.