| Spicy Blond Beer | Castle Malting | Spicy Blond Beer is a moderate-strength special beer that has a subtle Belgian complexity, slightly sweet flavor, and dry finish. It pours an amber-golden color with a white color head and has great retention and lacing. It smells of cinnamon, clove, yeas...展开 Spicy Blond Beer is a moderate-strength special beer that has a subtle Belgian complexity, slightly sweet flavor, and dry finish. It pours an amber-golden color with a white color head and has great retention and lacing. It smells of cinnamon, clove, yeast, and slight sweet malt. Mouth feel is smooth and crisp with an average carbonation level. 收起 | |
| Spicy Focaccia with Olives (Formulation #06-087) | Bakels Worldwide | Spicy Focaccia with Olives (Formulation #06-087) is a formulation to create zesty spice & olive focaccia bread. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Bakels Crusty Bread Concentrate, Rotitex, Bakels Country Herbs B...展开 Spicy Focaccia with Olives (Formulation #06-087) is a formulation to create zesty spice & olive focaccia bread. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Bakels Crusty Bread Concentrate, Rotitex, Bakels Country Herbs Base, and Bakels Pesto Base. 收起 | |
| Spicy Panna-Cotta Dessert | Martin Braun KG | Spicy Panna-Cotta Dessert is a cream, orange, and lemon flavored dessert product in the form of a custard. This formulation features the products Panna Cotta Dessert, Orangella, Limons, and Gingerbread Spice. | |
| Spider Buns (Formulation #09-034) | Bakels Worldwide | Spider Buns (Formulation #09-034) is a formulation to create superhero-themed sweet buns using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Fino Dark Chocolate Buttons, and Actiwhite. | |
| Spider-Whoopies | Martin Braun KG | Spider-Whoopies is a baked good that is decorated in order to look like spider webs. This formulation is created with the products Mohrenglanz Dark Chocolate and Vanilla. | |
| Spikey Bread (Formulation #05-044) | Bakels Worldwide | Spikey Bread (Formulation #05-044) is a formulation to create decorative, filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Apito Fruitcake Paste, Bakels Shortening, Unifil Blueberry, and Unifil Strawberry. | |
| Sponge & Dough Loaf Bread (Formulation #02-036) | Bakels Worldwide | Sponge & Dough Loaf Bread (Formulation #02-036) is a formulation to make fluffy semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, and Bakels Shortening. | |
| Sponge and Dough Loaf Bread (Formulation #99-034) | Bakels Worldwide | Sponge and Dough Loaf Bread (Formulation #99-034) is a formulation used to make fluffy semi-sweet bread loaves. This recipe includes the products Lecitem Supreme, Bakels Instant Active Dry Yeast (High Sugar), and Bakels Shortening. | |
| Sponge Cake (01038a) (Formulation #01-038a) | Bakels Worldwide | Sponge Cake (01038a) (Formulation #01-038a) is a formulation to produce scrumptious sponge cakes using Ovalett Special (NC) and Bakels Baking Powder. | |
| Sponge Cake (07050) (Formulation #07-050) | Bakels Worldwide | Sponge Cake (07050) (Formulation #07-050) is a formulation to create delicious sponge cakes using Bakels Baking Powder and Ovalett Cake Emulsifier. | |
| Sponge Cake (10049) (Formulation #10-049) | Bakels Worldwide | Sponge Cake (10049) (Formulation #10-049) is a formulation to make a tasty sponge cake using Bakels Baking Powder and Ovalett Special (NC). | |
| Sponge Cake (Formulation #R3715005/2011) | Bakels Worldwide | Sponge Cake (Formulation #R3715005/2011) is a formulation to make a delicious sponge cake using Bakels Sponge Mix Complete (M). | |
| Sponge Cake (Formulation #R3732001/2011) | Bakels Worldwide | Sponge Cake (Formulation #R3732001/2011) is a formulation to produce a delectable sponge cake using Bakels Sponge Mix Complete. | |
| Sponge Cake (Formulation #R3756001/2011) | Bakels Worldwide | Sponge Cake (Formulation #R3756001/2011) is a formulation to create an exceptional sponge cake using the products Apito Sponge Mix Special and Ovalett Special. | |
| Sponge Cakes Extended sponginess, with PentaCake ESP 6650 | Pentaor | This formulation is a recipe for extra spongy muffins and cupcakes which can be filled after baking. It utilizes the product PentaCake ESP 6650 at a concentration of 3.5%. | |
| Sponge Cakes Extended sponginess, with PentaCake ESP 6670, 10% oil | Pentaor | This formulation is a recipe for high volume fluffy sponge cakes, custard cakes, and soft cookies. PentaCake ESP 6670 helps promote extended sponginess. | |
| Sponge Cakes With PentaCake SP 6600 | Pentaor | This formulation is a recipe for Sponge Cakes with PentaCake SP 6600. It produces sponge muffins and cupcakes that can be filled after baking, such as custard cakes, small bar-cakes, and "teddy bear" cakes. | |
| Sponge Mix (Formulation #R3710002/2011) | Bakels Worldwide | Sponge Mix (Formulation #R3710002/2011) is a formulation to create a sweet sponge cake using Pettina Sponge Mix Complete. | |
| Sponge Roll (Formulation #R2113001/2011) | Bakels Worldwide | Sponge Roll (Formulation #R2113001/2011) is a formulation to produce a fluffy sponge cake roll using the products Ovalett Special, Hercules Baking Powder, Bakels Margarine P, and Castor Sugar. | |
| Sponge Roll (Using Balec Powder) (08053) (Formulation #08-053) | Bakels Worldwide | Sponge Roll (Using Balec Powder) (08053) (Formulation #08-053) is a formulation to create a sweet sponge cake roll using the products Bakels Baking Powder, Ovalett Cake Emulsifier, and Balec Lacto Albumen. | |
| Sponge Rolls (10084) (Formulation #10-084) | Bakels Worldwide | Sponge Rolls (10084) (Formulation #10-084) is a formulation to make flavorful, cream-filled sponge cake rolls. This recipe includes the products Ovalett Special (NC), Bakels Baking Powder, Apito Ube Paste, Apito Pandan Paste, Apito Strawberry Paste, Apito...展开 Sponge Rolls (10084) (Formulation #10-084) is a formulation to make flavorful, cream-filled sponge cake rolls. This recipe includes the products Ovalett Special (NC), Bakels Baking Powder, Apito Ube Paste, Apito Pandan Paste, Apito Strawberry Paste, Apito Mocha Paste, and Bakels Whipping Cream. 收起 | |
| Sprouted Grain Baguette | Puratos | Sprouted Grain Baguette is a baguette that is a decorated by being cut across the top. This formulation is created with the products Intens Fresh 1-40 and Sapore Softgrain Sprouted. | |
| 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. | |
| Standard Loaf Bread (05045) (Formulation #05-045) | Bakels Worldwide | Standard Loaf Bread (05045) (Formulation #05-045) is a formulation to produce loaves of tasty sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Lecitem Supreme. | |
| Standard Loaf Bread (06088) (Formulation #06-088) | Bakels Worldwide | Standard Loaf Bread (06088) (Formulation #06-088) is a formulation used to create loaves of standard semi-sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Bakels Margarine Special, Dobrim High...展开 Standard Loaf Bread (06088) (Formulation #06-088) is a formulation used to create loaves of standard semi-sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Bakels Margarine Special, Dobrim High Speed, and Lecinta Plus. 收起 | |
| Standard Loaf Bread (09014) (Formulation #09-014) | Bakels Worldwide | Standard Loaf Bread (09014) (Formulation #09-014) is a formulation to make loaves of hearty semi-sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Bakels Shortening. | |
| Standard Loaf Bread (99024) (Formulation #99-024) | Bakels Worldwide | Standard Loaf Bread (99024) (Formulation #99-024) is a formulation to produce tasty loaves of semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Dobrim Nobro, Monofresh, and CSP 60. | |
| Standard Loaf Bread (Closed Top) (Formulation #99-036) | Bakels Worldwide | Standard Loaf Bread (Closed Top) (Formulation #99-036) is a formulation to produce tasty semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Lecitem Supreme. | |
| Standard Loaf Bread (Formulation #99-035) | Bakels Worldwide | Standard Loaf Bread (Formulation #99-035) is a formulation to create loaves of delicious semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Lecitem Supreme. | |
| Star Cakes (Formulation #09-062) | Bakels Worldwide | Star Cakes (Formulation #09-062) is a formulation to make fun, decorative star-shaped cakes using Bakels Baking Powder, Ovalett Cake Emulsifier, Bakels Margarine Special, and Bakels Whipping Cream. | |
| Star Cookies | Puratos | Star Cookies is a cookie recipe made with almond powder and cut into the shape of stars then made into a cookie sandwich with raspberry fillings and sprinkled with powdered sugar. This formulation is created with the product Tegral Satin Creme Cake, | |
| Steam Pau (Formulation #R1936012/2011) | Bakels Worldwide | Steam Pau (Formulation #R1936012/2011) is a formulation to produce scrumptious Chinese steamed buns using Hercules Baking Powder (Double Acting), Lecitem Pumpables, Bakels Instant Active Dried Yeast, Slicex, and Bacom A100. | |
| Steam Pau (Formulation #R2180/2185001/2011) | Bakels Worldwide | Steam Pau (Formulation #R2180/2185001/2011) is a formulation to create tasty Chinese steamed buns using Bacom A100, Rotitex, and Hercules Baking Powder. | |
| Steam Pau/ Steam Bun (Formulation #R1930001/2011) | Bakels Worldwide | Steam Pau/ Steam Bun (Formulation #R1930001/2011) is a formulation to make delectable steamed pau buns using Hercules Baking Powder (Double Acting), Lecinta Instant Nobro, Bakels Instant Active Dried Yeast, Slicex, and Bacom A100. | |
| Strawberry and Black Forest Gateau (Formulation #11-047) | Bakels Worldwide | Strawberry and Black Forest Gateau (Formulation #11-047) is a formulation to produce a rich, decadent chocolate & berry layer cake. This recipe includes the products Bakels Muffin Mix, Les Fruits Strawberry 50%, Apito Strawberry Paste, Fino Chocolate Cake...展开 Strawberry and Black Forest Gateau (Formulation #11-047) is a formulation to produce a rich, decadent chocolate & berry layer cake. This recipe includes the products Bakels Muffin Mix, Les Fruits Strawberry 50%, Apito Strawberry Paste, Fino Chocolate Cake Mix, Apito Chcolate Paste, Les Fruits Dark Cherry 50%, Bakels Whipping Cream, Diamond Glaze Dark Chocolate, and Fino Dark Chocolate Buttons. 收起 | |
| Strawberry Cake (Formulation #04-056) | Bakels Worldwide | Strawberry Cake (Formulation #04-056) is a formulation to create a tasty strawberry sponge cake using Bakels Baking Powder, Ovalett Cake Emulsifier, Apito Strawberry Paste, Unifil Strawberry, Whip-Brite Whipped Topping Powder, and Les Fruits Strawberry 50...展开 Strawberry Cake (Formulation #04-056) is a formulation to create a tasty strawberry sponge cake using Bakels Baking Powder, Ovalett Cake Emulsifier, Apito Strawberry Paste, Unifil Strawberry, Whip-Brite Whipped Topping Powder, and Les Fruits Strawberry 50%. 收起 | |
| Strawberry Chocolate Origin Verrine | Puratos | Strawberry Chocolate Origin Verrine is a chocolate confectionery that is layered with chocolate mousse and strawberry filling and decorated with ganache. This formulation is created with the products Belcolade Noir Collection Costa Rica 64, Chantypak, Fru...展开 Strawberry Chocolate Origin Verrine is a chocolate confectionery that is layered with chocolate mousse and strawberry filling and decorated with ganache. This formulation is created with the products Belcolade Noir Collection Costa Rica 64, Chantypak, Fruitfil Strawberry Filling and Belcolade Ganache. 收起 | |
| Strawberry Chocolate Selection Verrine | Puratos | Strawberry Chocolate Selection Verrine is a chocolate confectionery that is layered with strawberry filling, whipped chocolate cream, and topped with chocolate ganache and chocolate shavings. This formulation is created with the products Belcolade Noir Se...展开 Strawberry Chocolate Selection Verrine is a chocolate confectionery that is layered with strawberry filling, whipped chocolate cream, and topped with chocolate ganache and chocolate shavings. This formulation is created with the products Belcolade Noir Selection 55, Chantypak, Fruitfil Strawberry Filling, Belcolade Ganache and Chocolante Dark Chocolate Shavings. 收起 | |
| Strawberry Cream Cake (Formulation #11-010) | Bakels Worldwide | Strawberry Cream Cake (Formulation #11-010) is a formulation to produce a decadent strawberry cream sponge cake using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels Whipping Cream, Apito Essences - Butta Vanilla, and Unifil Strawberry. | |
| Strawberry Crinkles (Formulation #04-057) | Bakels Worldwide | Strawberry Crinkles (Formulation #04-057) is a formulation to create excellent strawberry crinkle cookies using Bakels Shortening, Bakels Baking Powder, and Apito Flavouring Paste - Strawberry. | |
| Strawberry Cucumber Cooler | Northwest Naturals | Strawberry Cucumber Cooler is a formulation of Northwest Naturals Strawberry Cucumber Concentrate Blend combined with tea, water, ice and vodka in a cocktail shaker. | |
| Strawberry Daiquiri Push Pop | Puratos | Strawberry Daiquiri Push Pop is a strawberry cream dessert that has diced strawberries mixed into it as well as rum flavor and triple sec. Cream is piped into a push pop and allowed to set. This formulation is created with the products Tegral Satin Creme ...展开 Strawberry Daiquiri Push Pop is a strawberry cream dessert that has diced strawberries mixed into it as well as rum flavor and triple sec. Cream is piped into a push pop and allowed to set. This formulation is created with the products Tegral Satin Creme Cake, Chantypak, One Step Neutral Vanilla Mousse Mix and Fruitfil Strawberry Filling. 收起 | |
| Strawberry Icing (Boiled) (Formulation #01-039) | Bakels Worldwide | Strawberry Icing (Boiled) (Formulation #01-039) is a formulation to make sweet, strawberry flavoured boiled icing using Apito Strawberry Paste. | |
| Strawberry Mousse Cake (Formulation #07-095) | Bakels Worldwide | Strawberry Mousse Cake (Formulation #07-095) is a formulation to produce creamy strawberry mousse mini cakes using Apito Flavouring Paste - Strawberry and Unifil Strawberry. | |
| Strawberry Roll (05046) (Formulation #05-046) | Bakels Worldwide | Strawberry Roll (05046) (Formulation #05-046) is a formulation to create a tasty strawberry sponge cake roll using Pettina Sponge Mix Complete, Apito Strawberry Paste, Les Fruits Strawberry 50%, and Whip-Brite Whipped Topping Powder. | |
| Strawberry Roll (06091) (Formulation #06-091) | Bakels Worldwide | Strawberry Roll (06091) (Formulation #06-091) is a formulation to make a rich strawberry sponge cake roll using Pettina Sponge Mix Complete, Apito Flavouring Paste - Strawberry, Unifil Strawberry, Bakels Whipping Cream, and Les Fruits Strawberry 50%. | |
| Strawberry Roll (Formulation #R3715003/2011) | Bakels Worldwide | Strawberry Roll (Formulation #R3715003/2011) is a formulation to produce sweet strawberry cake rolls using Bakels Sponge Mix Complete (M) and Apito Flavouring Paste – Strawberry. | |
| Strawberry Shortcake | Puratos | Strawberry Shortcake is a yellow layer cake that is layered alternately with whipped icing and strawberries and decorated with strawberries. This formulation uses the products Chantypak and Tegral Satin Yellow Layer Cake. | |
| Strawberry Shortcake Truffles | Puratos | Strawberry Shortcake Truffles are white chocolate cake balls that can be served on or off a stick. This cake ball also have a taste of strawberry and white cake mix. This formulation is created with the products Belcolade Crys-o-Fil Blanc, Classic Strawbe...展开 Strawberry Shortcake Truffles are white chocolate cake balls that can be served on or off a stick. This cake ball also have a taste of strawberry and white cake mix. This formulation is created with the products Belcolade Crys-o-Fil Blanc, Classic Strawberry, Chocolante White, and Chocolante White Shavings. 收起 | |
| Strawberry Slice (Formulation #06-092) | Bakels Worldwide | Strawberry Slice (Formulation #06-092) is a formulation to create exceptional strawberry slices using Apito Flavouring Paste - Strawberry, Ovalett Cake Emulsifier, Bakels Baking Powder, and Unifil Strawberry. | |
| Strawberry White Chocolate Cheesecake (Formulation #11-031) | Bakels Worldwide | Strawberry White Chocolate Cheesecake (Formulation #11-031) is a formulation to make a delicious strawberry & white chocolate cheesecake using Bakels White Chocolate Truffle (Heat & Pour), Brite Vanilla Extra Strength, Les Fruits Strawberry 50%, and Diamo...展开 Strawberry White Chocolate Cheesecake (Formulation #11-031) is a formulation to make a delicious strawberry & white chocolate cheesecake using Bakels White Chocolate Truffle (Heat & Pour), Brite Vanilla Extra Strength, Les Fruits Strawberry 50%, and Diamond Glaze Neutral. 收起 | |
| Strawberry-Banana Medley (Formulation #10-015) | Bakels Worldwide | Strawberry-Banana Medley (Formulation #10-015) is a formulation to produce a sweet strawberry-banana cake using Bakels Baking Powder, Brite Vanilla Extra Strength, and Unifil Strawberry. | |
| Streusel Topping (Formulation #R1525/1528011/2011) | Bakels Worldwide | Streusel Topping (Formulation #R1525/1528011/2011) is a formulation to create a sweet, crumbly streusel topping using Bakels Margarine P and Castor Sugar. | |
| Stromboli (Formulation #10-116) | Bakels Worldwide | Stromboli (Formulation #10-116) is a formulation to make zesty pizza turnovers using Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), Bakels Pesto Base, and Bakels Shortening. | |
| Strong Belgian Blond Beer | Castle Malting | Strong Belgian Blond Beer is a strong, slow-drinking beer with a nice character, exquisite aroma and a sublime taste. | |
| Stuffed Bread Sticks (Formulation #09-035) | Bakels Worldwide | Stuffed Bread Sticks (Formulation #09-035) is a formulation to create zesty stuffed breadsticks using Bakels Instant Active Dry Yeast (Low Sugar), Butta Butteroils Substitute, Bakels Shortening, and Bakels Pesto Base. | |
| Sub Roll | Puratos | Sub Roll is a bread used for a variety of applications such as sandwiches, etc. This formulation uses the products S500 Red, Sapore Panarome and Puraslim. | |
| Sugar Cookies (11-036) (Formulation #11-036) | Bakels Worldwide | Sugar Cookies (11-036) (Formulation #11-036) is a formulation to make tasty sugar cookies using Butta Butteroils Substitute, Bakels Shortening, Balec Lacto Albumen, and Ovalett Cake Emulsifier. | |
| Sugar Cookies (Formulation #09-074) | Bakels Worldwide | Sugar Cookies (Formulation #09-074) is a formulation to produce delicious sugar cookies using Bakels Margarine Special, Bakels Shortening, Balec Lacto Albumen, and Ovalett Cake Emulsifier. | |
| Sugar Cracknel (99026) (Formulation #99-026) | Bakels Worldwide | Sugar Cracknel (99026) (Formulation #99-026) is a formulation to create crispy, sweet biscuits/pretzels using Bakels Instant Active Dry Yeast (Low Sugar), Bakels Shortening, Lecinta Plus, and Dobrim High Speed. | |
| Sultana Cookies (Formulation #R730c) | Bakels Worldwide | Sultana Cookies (Formulation #R730c) is a formulation to make scrumptious sultana cookies using Bakels Cookie Concentrate. | |
| Sultana Loaf (Formulation #R101e) | Bakels Worldwide | Sultana Loaf (Formulation #R101e) is a formulation to produce loaves of fruity sultana bread using Bakels Bun Concentrate, Bakels Instant Active Yeast, and Masterfat. | |
| Sun Rye Bread (Formulation #09-036) | Bakels Worldwide | Sun Rye Bread (Formulation #09-036) is a formulation used to create crisp rye bread orbs using Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Fino Rye Base. | |
| Sunburst (Formulation #00-046) | Bakels Worldwide | Sunburst (Formulation #00-046) is a formulation to create buttery sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Butta Butteroils Substitute, Bakels Shortening, and Bakels Margarine Special. | |
| Sunflower & Pumpkin Deposited Bread (Formulation #R145a) | Bakels Worldwide | Sunflower & Pumpkin Deposited Bread (Formulation #R145a) is a formulation to make flavorful deposited bread loaves using Sunflower and Pumpkin concentrate and Bakels Instant Active Yeast. | |
| Sunflower, Honey & Barley Deposited Bread (Formulation #R104f) | Bakels Worldwide | Sunflower, Honey & Barley Deposited Bread (Formulation #R104f) is a formulation to produce hearty deposited bread using Hercules Bread Concentrate and Bakels Instant Active Yeast. | |
| Super Dough (Formulation #R1525/1528015/2011) | Bakels Worldwide | Super Dough (Formulation #R1525/1528015/2011) is a formulation to produce excellent sweet dough using Bakels Margarine P. | |
| Sushi de Coco | Martin Braun KG | Sushi de Coco is an apricot, peach, and vanilla flavored dessert product in the form of a vanilla Swiss cake roll with an apricot filling that is layered and sliced similar to the presentation of sushi. This formulation features the products Dessert Paste...展开 Sushi de Coco is an apricot, peach, and vanilla flavored dessert product in the form of a vanilla Swiss cake roll with an apricot filling that is layered and sliced similar to the presentation of sushi. This formulation features the products Dessert Paste Peach, Cristaline Red, and Cristaline. 收起 | |
| Sweet Apricot and Cranberry Bread Muffin | Puratos | Sweet Apricot and Cranberry Bread Muffin is a muffin that has dried fruit and is sweet. This formulation is created with the products O-tentic Durum, Intens Short, Intens Fresh 1-40, Purslim and Sapore Softgrain Sweet 5 Grain. | |
| Sweet Bun (Formulation #R2180/2185002/2011) | Bakels Worldwide | Sweet Bun (Formulation #R2180/2185002/2011) is a formulation to create buttery sweet buns using Butta Butteroils Substitute, Bakels Instant Active Dried Yeast, Lecitem Universal, Bacom A100, and CSP 60. | |
| Sweet Buns (Formulation #01-041) | Bakels Worldwide | Sweet Buns (Formulation #01-041) is a formulation to create sweet bread buns using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, and Butta Butteroils Substitute. | |
| Sweet Corn - Ube Cake Delight (Formulation #09-114) | Bakels Worldwide | Sweet Corn - Ube Cake Delight (Formulation #09-114) is a formulation to make a delicious sweet corn & ube cake using Bakels Muffin Mix, Apito Ube Paste, Whip-Brite Whipped Topping Powder, Saphire Neutral, and Piping Gel Neutral. | |
| Sweet Dough (Formulation #10-079) | Bakels Worldwide | Sweet Dough (Formulation #10-079) is a formulation to produce tasty sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Fino Potato Flakes. | |
| Sweet Dough (Formulation #11-020) | Bakels Worldwide | Sweet Dough (Formulation #11-020) is a formulation to create sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Rotitex, and Monofresh Super. | |
| 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 Fruit Buns (Formulation #39200C) | Bakels Worldwide | Sweet Fruit Buns (Formulation #39200C) is a formulation using Jogga Bread Concentrate, Bakels Instant Active Dried Yeast, Merita, and Apito Bun Spice Essence to make delectable fruit & spice sweet buns. | |
| 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 Muffins (Formulation #R722i) | Bakels Worldwide | Sweet Muffins (Formulation #R722i) is a formulation to produce tasty sweet muffins using Fino Scone Mix. | |
| Sweet Multigrain Onion Roll | Puratos | Sweet Multigrain Onion Roll is a multigrain bread roll recipe made with dehydrated onions and washed with egg wash. This formulation is created with the products Intens Short, O-Tentic Durum, and Sapore Softgrain Sweet 5 Grain. | |
| 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. | |
| Sweet Sushi-Rolls | Martin Braun KG | Sweet Sushi-Rolls is a vanilla, raspberry, tangerine, apricot, and coconut flavored dessert product in the form of a Swiss cake roll with a raspberry or tangerine flavored filling that is rolled up and sliced similar to the presentation of sushi. This for...展开 Sweet Sushi-Rolls is a vanilla, raspberry, tangerine, apricot, and coconut flavored dessert product in the form of a Swiss cake roll with a raspberry or tangerine flavored filling that is rolled up and sliced similar to the presentation of sushi. This formulation features the products Dessert Paste Raspberry, Dessert Paste Mandarine, Cristaline, and Chellies Red. This formulation is different from Sweet-Sushi-Rolls because of the different flavors and methods used to produce the final products. 收起 | |
| Sweet Yeast Dough (Formulation #17200A) | Bakels Worldwide | Sweet Yeast Dough (Formulation #17200A) is a formulation using Baktem Red and Bakels Instant Active Dried Yeast to create sweet spiced bun dough. | |
| Sweet-Pistachio-Vanilla-Sushi | Martin Braun KG | Sweet-Pistachio-Vanilla-Sushi is a vanilla and pistachio flavored dessert product in the form of a Swiss cake roll with a pistachio flavored filling that is rolled up or layered and sliced similar to the presentation of sushi. This formulation features th...展开 Sweet-Pistachio-Vanilla-Sushi is a vanilla and pistachio flavored dessert product in the form of a Swiss cake roll with a pistachio flavored filling that is rolled up or layered and sliced similar to the presentation of sushi. This formulation features the products Claro Neutral, Dessert Paste Pistachio, Bianka, Kovanil, and Chellies Green. 收起 | |
| Sweet-Sushi-Rolls | Martin Braun KG | Sweet-Sushi-Rolls is a vanilla, Blackforest Kirschwasser, almond, pistachio, chocolate, white chocolate, and coconut flavored dessert product in the form of a Swiss cake roll with a Blackforest Kirschwasser or almond pistachio flavored filling that is rol...展开 Sweet-Sushi-Rolls is a vanilla, Blackforest Kirschwasser, almond, pistachio, chocolate, white chocolate, and coconut flavored dessert product in the form of a Swiss cake roll with a Blackforest Kirschwasser or almond pistachio flavored filling that is rolled up and sliced similar to the presentation of sushi. This formulation features the products Mandelkrone, Dessert Paste Blackforest Kirschwasser, Dessert Paste Almond Pistachio, Cristaline Red, and Cristaline.This formulation is different from Sweet Sushi-Rolls because of the different flavors and methods used to produce the final products. 收起 | |
| Swiss Delight | Martin Braun KG | Swiss Delight is a chocolate and vanilla flavored dessert product in the form of a filled cookie. This formulation features the products Mürbella, Schokobella White, Dessert Paste Blackforest Kirschwasser, Mohrenglanz Vanilla, and Mohrenglanz Dark Chocola...展开 Swiss Delight is a chocolate and vanilla flavored dessert product in the form of a filled cookie. This formulation features the products Mürbella, Schokobella White, Dessert Paste Blackforest Kirschwasser, Mohrenglanz Vanilla, and Mohrenglanz Dark Chocolate. 收起 | |
| 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. | |
| Taisan Cake (06095) (Formulation #06-095) | Bakels Worldwide | Taisan Cake (06095) (Formulation #06-095) is a formulation to make sweet Filipino sponge cake loaves using Ovalett Cake Emulsifier, Bakels Baking Powder, and Preserv. | |
| Taisan Cake (10087) (Formulation #10-087) | Bakels Worldwide | Taisan Cake (10087) (Formulation #10-087) is a formulation to produce rich Filipino sponge cake loaves using Ovalett Cake Emulsifier, Bakels Baking Powder, and Brite Vanilla Extra Strength. | |
| Taisan Cake (99027) (Formulation #99-027) | Bakels Worldwide | Taisan Cake (99027) (Formulation #99-027) is a formulation to create scrumptious Filipino sponge cake loaves using the products Ovalett Cake Emulsifier, Bakels Baking Powder, and Preserv. | |
| 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. | |
| Tempura Coconut Shrimp | Connecticut Coconut Company | This is a recipe for Tempura Coconut Shrimp utilizing the products Organic Virgin Coconut Oil and Desiccated Coconut -Flake Cut with tempura seafood batter mix, ground ginger, ice cold water, large shrimp, orange marmalade or pineapple preserves, orange j...展开 This is a recipe for Tempura Coconut Shrimp utilizing the products Organic Virgin Coconut Oil and Desiccated Coconut -Flake Cut with tempura seafood batter mix, ground ginger, ice cold water, large shrimp, orange marmalade or pineapple preserves, orange juice, and soy sauce. 收起 | |
| Tender Potato Biscuits (Formulation #07-051) | Bakels Worldwide | Tender Potato Biscuits (Formulation #07-051) is a formulation to make delicate, fluffy potato biscuits using Bakels Baking Powder and Fino Potato Flakes. | |
| Tiger Skin Bread (Formulation #R3927001/2011) | Bakels Worldwide | Tiger Skin Bread (Formulation #R3927001/2011) is a formulation to produce decorative tiger-patterned multigrain bread using Bakels 8 Grians Base, Butta Butteroils Substitute, and Lecitem Pumpables. | |
| Tiramisu | Martin Braun KG | Tiramisu is a tiramisu flavored dessert product in the form of a cream custard. This formulation features the products Alaska-Express Tiramisu, and Cristaline. | |
| Tiramisu Torte (Formulation #07-052) | Bakels Worldwide | Tiramisu Torte (Formulation #07-052) is a formulation used to create decadent tiramisu mini cakes. This recipe includes the products Pettina Sponge Mix Complete, Bakels Whipping Cream, Apito Expresso Paste, and Brite Vanilla Extra Strength. | |
| Tiramisú wave | Martin Braun KG | Tiramisú wave is a chocolate, almond, and espresso flavored dessert product in the form of a single serving sized bar that is layered with gingerbread, tiramisú cream, and coated in chocolate. This formulation features the products Alaska-Express Tiramisu...展开 Tiramisú wave is a chocolate, almond, and espresso flavored dessert product in the form of a single serving sized bar that is layered with gingerbread, tiramisú cream, and coated in chocolate. This formulation features the products Alaska-Express Tiramisu, Cristaline Chocolate, Alaska 666, and Gold Sparkle. 收起 | |
| Toasted Bread (Formulation #10-055) | Bakels Worldwide | Toasted Bread (Formulation #10-055) is a formulation to make crisp, toasted semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, CSP 60, and Bakels Margarine Special. | |
| Toasted Sesame Seed Bread to Share | Puratos | Toasted Sesame Seed Bread is a bread that is topped with sesame seeds and has a crispy crust. This formulation contains the products O-Tentic Durum and Sapore Panarome. |
