| Butter Sandwich (Formulation #R1533012/2011) | Bakels Worldwide | Butter Sandwich (Formulation #R1533012/2011) is a formulation used to create butter flavoured sandwich bread. This recipe includes the products Butta Butteroils Substitute, Lecitem Pumpables, and Bakels Instant Active Dried Yeast. | |
| Butter Sandwich (Formulation #R1917001/2011) | Bakels Worldwide | Butter Sandwich (Formulation #R1917001/2011) is a formulation used to make butter flavoured sandwich bread. This recipe includes the products Lecitem Supreme, Butta Butteroils Substitute, and Bakels Instant Active Dried Yeast. | |
| Butter Sandwich (Formulation #R1936005/2011) | Bakels Worldwide | Butter Sandwich (Formulation #R1936005/2011) is a formulation to make butter flavoured sandwich bread using Butta Butteroils Substitute, Butta Vanilla, Lecitem Pumpables, and Bakels Instant Active Dried Yeast. | |
| Butter-Orange Loaf (Formulation #03-045) | Bakels Worldwide | Butter-Orange Loaf (Formulation #03-045) is a formulation used to create loaves of rich butter & orange flavoured sweet bread. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Margarine S...展开 Butter-Orange Loaf (Formulation #03-045) is a formulation used to create loaves of rich butter & orange flavoured sweet bread. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Margarine Special, Bakels Shortening, and Apito Flavouring Paste - Orange. 收起 | |
| Buttercream Icing (Formulation #05-005) | Bakels Worldwide | Buttercream Icing (Formulation #05-005) is a formulation to make rich buttercream icing using Brite Vanilla Extra Strength. | |
| Buttermilk Multiseed Bread (06021) (Formulation #06-021) | Bakels Worldwide | Buttermilk Multiseed Bread (06021) (Formulation #06-021) is a formulation to make loaves of buttermilk multiseed sweet bread using Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar). | |
| Buttermilk Multiseed Bread (07083) (Formulation #07-083) | Bakels Worldwide | Buttermilk Multiseed Bread (07083) (Formulation #07-083) is a formulation to make loaves of buttermilk multiseed lean bread using Low GI Multiseed Bread Concentrate. | |
| Cake Muffins (Cup Cakes) (using Apito Utility Cake Mix) (Formulation #38260B) | Bakels Worldwide | Cake Muffins (Cup Cakes) (using Apito Utility Cake Mix) (Formulation #38260B) is a formulation to make delicious cake muffins/cupcakes using Apito Utility Cake Mix. | |
| Calzone (Formulation #09-002) | Bakels Worldwide | Calzone (Formulation #09-002) is a formulation to create zesty calzones using Bakels Crusty Bread Concentrate, Bakels Pesto Base, and Bakels Shortening. | |
| Canai Dough (Formulation #R1680002/2011) | Bakels Worldwide | Canai Dough (Formulation #R1680002/2011) is a formulation to make a distinctive Malaysian flatbread using the products Starlight and Butta Butteroils Substitute. | |
| Cappuccino Brownies (Formulation #00-006) | Bakels Worldwide | Cappuccino Brownies (Formulation #00-006) is a formulation to create rich coffee & chocolate slices using Ovalett Cake Emulsifier, Bakels Baking Powder, and Bakels Alkalized Cocoa Powder. | |
| Cappuccino Cake Roll (Formulation #06-043) | Bakels Worldwide | Cappuccino Cake Roll (Formulation #06-043) is a formulation to make coffee flavoured sponge cake rolls using Pettina Sponge Mix Complete and Apito Expresso Paste. | |
| Cappuccino Cheesecake (Formulation #06-022) | Bakels Worldwide | Cappuccino Cheesecake (Formulation #06-022) is a formulation to create a specialty cake using Fino Chocolate Cake Mix, Apito Expresso Paste, and Whip-Brite Whipped Topping Powder. | |
| Cappuccino Coffee Cups (Formulation #38280Q) | Bakels Worldwide | Cappuccino Coffee Cups (Formulation #38280Q) is a formulation to create coffee flavoured cupcakes using Bakels Creme Cake Muffin Mix and Apito Coffee Flavouring Paste. | |
| Cappuccino Slice (Formulation #38280P) | Bakels Worldwide | Cappuccino Slice (Formulation #38280P) is a formulation to make coffee flavoured slices using Bakels Creme Cake Muffin Mix and Apito Coffee Flavouring Paste. | |
| Caramel Cake (Formulation #10-122) | Bakels Worldwide | Caramel Cake (Formulation #10-122) is a formulation to create a tasty caramel chiffon cake using Bakels Cake Concentrate and Bakels Bake-Stable Custard Mix. | |
| Caramel Choc Chip Hedgehog Slice (alternative recipe using Bakels Caramel Flavoured Hedgehog Slice Mix) (Formulation #38700C) | Bakels Worldwide | Caramel Choc Chip Hedgehog Slice (alternative recipe using Bakels Caramel Flavoured Hedgehog Slice Mix) (Formulation #38700C) is a formulation used to create decadent caramel & chocolate chip hedgehog cake slices. This recipe includes the products Bakels ...展开 Caramel Choc Chip Hedgehog Slice (alternative recipe using Bakels Caramel Flavoured Hedgehog Slice Mix) (Formulation #38700C) is a formulation used to create decadent caramel & chocolate chip hedgehog cake slices. This recipe includes the products Bakels Caramel Flavoured Hedgehog Slice, Bakels Chocolate Hedgehog Slice Mix, and Cake Margarine. 收起 | |
| Caramel Choc Chip Hedgehog Slice (using Bakels Caramel Flavoured Hedgehog Slice Mix) (Formulation #38700B) | Bakels Worldwide | Caramel Choc Chip Hedgehog Slice (using Bakels Caramel Flavoured Hedgehog Slice Mix) (Formulation #38700B) is a formulation to make delicious caramel & chocolate hedgehog slices using Bakels Caramel Flavoured Hedgehog Slice, Cake Margarine, and Dark Compo...展开 Caramel Choc Chip Hedgehog Slice (using Bakels Caramel Flavoured Hedgehog Slice Mix) (Formulation #38700B) is a formulation to make delicious caramel & chocolate hedgehog slices using Bakels Caramel Flavoured Hedgehog Slice, Cake Margarine, and Dark Compound Chip. 收起 | |
| Caramel Cupcake (09076) (Formulation #09-076) | Bakels Worldwide | Caramel Cupcake (09076) (Formulation #09-076) is a formulation to create delicious caramel cupcakes using Bakels Cake Concentrate, Preserv, and Apito Essences - Butta Vanilla. | |
| Caramel Cupcake (09078) (Formulation #09-078) | Bakels Worldwide | Caramel Cupcake (09078) (Formulation #09-078) is a formulation to make rich caramel cupcakes using Bakels Baking Powder, Ovalett Cake Emulsifier, Apito Essences - Butta Vanilla, and Preserv. | |
| Caramel Cupcake (10105) (Formulation #10-105) | Bakels Worldwide | Caramel Cupcake (10105) (Formulation #10-105) is a formulation to create tasty caramel cupcakes using Bakels Cake Concentrate and Apito Essences - Butta Vanilla. | |
| Caramel Flavoured Delite Cake (Formulation #38320A) | Bakels Worldwide | Caramel Flavoured Delite Cake (Formulation #38320A) is a formulation to make a delicious caramel cake using Bakels Caramel Flavoured Delite Cake Mix and Bakels Canola Oil RBD. | |
| Caramel Fudge Icing (Formulation #R750k) | Bakels Worldwide | Caramel Fudge Icing (Formulation #R750k) is a formulation to create rich caramel fudge icing using NZB Icing Sugar and Morah Cake Medium. | |
| Caramel Hedgehog Slice (bake/no bake) (Formulation #38700A) | Bakels Worldwide | Caramel Hedgehog Slice (bake/no bake) (Formulation #38700A) is a formulation used to create specialty caramel slices. This recipe includes the products Bakels Caramel Flavoured Hedgehog Slice and Cake Margarine. | |
| Caramel Mousse Cake (Formulation #09-089) | Bakels Worldwide | Caramel Mousse Cake (Formulation #09-089) is a formulation to create a rich caramel mousse cake using Pettina Sponge Mix Complete, Apito Essences - Butta Vanilla, and Bakels Whipping Cream. | |
| Caramel Muffins (Formulation #07-059) | Bakels Worldwide | Caramel Muffins (Formulation #07-059) is a formulation to create tasty caramel flavoured muffins using Bakels Muffin Mix. | |
| Caramel Pudding (Formulation #38320B) | Bakels Worldwide | Caramel Pudding (Formulation #38320B) is a formulation to create a rich caramel pudding cake using Bakels Caramel Flavoured Delite Cake Mix and Bakels Canola Oil RBD. | |
| Caramel Slice (06023) (Formulation #06-023) | Bakels Worldwide | Caramel Slice (06023) (Formulation #06-023) is a formulation to make tasty caramel slices using Brite Vanilla Extra Strength, Ovalett Cake Emulsifier, and Bakels Baking Powder. | |
| Caramel Slice (09107) (Formulation #09-107) | Bakels Worldwide | Caramel Slice (09107) (Formulation #09-107) is a formulation used to create delicious caramel slices using Bakels Cake Concentrate and Brite Vanilla Extra Strength. | |
| Caramel Slice with Dulce De Leche (Formulation #10-050) | Bakels Worldwide | Caramel Slice with Dulce De Leche (Formulation #10-050) is a formulation used to make rich caramel slices drizzled with dulce de leche. This recipe includes the products Bakels Cake Concentrate and Brite Vanilla Extra Strength. | |
| Caramel-Raspberry Slice (Formulation #09-119) | Bakels Worldwide | Caramel-Raspberry Slice (Formulation #09-119) is a formulation to create tasty raspberry & caramel slices using Bakels Cake Concentrate, Apito Essences - Butta Vanilla, and Les Fruits Raspberry 50%. | |
| Caro Pasas De Herba (Formulation #06-024) | Bakels Worldwide | Caro Pasas De Herba (Formulation #06-024) is a formulation to create a unique sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Pesto Base, and Bakels Shortening. | |
| Carrot and Apple Slice (Formulation #38500H) | Bakels Worldwide | Carrot and Apple Slice (Formulation #38500H) is a formulation to create tasty carrot & apple cake slices using the product Pettina Kokomix. | |
| Carrot and Raisin Cake (Formulation #38340E) | Bakels Worldwide | Carrot and Raisin Cake (Formulation #38340E) is a formulation to make a delicious carrot & raisin cake using Bakels Homestyle Cake Mix. | |
| Carrot and Zucchini Cake (Formulation #38340A) | Bakels Worldwide | Carrot and Zucchini Cake (Formulation #38340A) is a formulation to produce a zesty carrot & zucchini cake using Bakels Homestyle Cake Mix. | |
| Carrot Cake (04009) (Formulation #04-009) | Bakels Worldwide | Carrot Cake (04009) (Formulation #04-009) is a formulation to make a delicious carrot cake with cream cheese frosting using Bakels Baking Powder, Bakels Shortening, and Ovalett Cake Emulsifier. | |
| Carrot Cake (10069) (Formulation #10-069) | Bakels Worldwide | Carrot Cake (10069) (Formulation #10-069) is a formulation to create a rich, frosted carrot cake using Bakels Cake Concentrate. | |
| Carrot Slice and Carrot Cake (Formulation #38650A) | Bakels Worldwide | Carrot Slice and Carrot Cake (Formulation #38650A) is a formulation to make rich, delicious carrot cake using Bakels Carrot Cake Mix and Cake Margarine - Medium Grade. | |
| Carrot-Pineapple Slice (Formulation #09-108) | Bakels Worldwide | Carrot-Pineapple Slice (Formulation #09-108) is a formulation to create pineapple & carrot slices using Bakels Cake Concentrate, Bakels Shortening, and Bakels Margarine Special. | |
| Carrot-Walnut Loaf Bread (Formulation #00-007) | Bakels Worldwide | Carrot-Walnut Loaf Bread (Formulation #00-007) is a formulation used to make loaves of semi-sweet carrot & walnut bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Butta Butteroils Substitute, a...展开 Carrot-Walnut Loaf Bread (Formulation #00-007) is a formulation used to make loaves of semi-sweet carrot & walnut bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Butta Butteroils Substitute, and Bakels Shortening. 收起 | |
| Cathedral Windows (Formulation #04-061) | Bakels Worldwide | Cathedral Windows (Formulation #04-061) is a formulation used to create a cream & gelatin specialty dessert. This recipe includes the products Saphire Neutral, Apito Flavouring Paste - Orange, Apito Flavouring Paste - Lemon, Apito Flavouring Paste - Straw...展开 Cathedral Windows (Formulation #04-061) is a formulation used to create a cream & gelatin specialty dessert. This recipe includes the products Saphire Neutral, Apito Flavouring Paste - Orange, Apito Flavouring Paste - Lemon, Apito Flavouring Paste - Strawberry, Apito Pandan Paste, and Apito Fruitcake Paste. 收起 | |
| CCA Bread (Formulation #13-003) | Bakels Worldwide | CCA Bread (Formulation #13-003) is a formulation to make chia seed & apple cinnamon sweet bread using Bakels Chia Seed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Les Fruits Apple 50%. | |
| Celebration Cake (Formulation #11-050) | Bakels Worldwide | Celebration Cake (Formulation #11-050) is a formulation to create a decorative specialty cake using Fino Chocolate Cake Mix, Pettina Chocolate Sponge Mix Complete, Butta Butteroils Substitute, Ovalett Cake Emulsifier, Apito Chocolate Paste, Bakels Hazelnu...展开 Celebration Cake (Formulation #11-050) is a formulation to create a decorative specialty cake using Fino Chocolate Cake Mix, Pettina Chocolate Sponge Mix Complete, Butta Butteroils Substitute, Ovalett Cake Emulsifier, Apito Chocolate Paste, Bakels Hazelnut Truffle, Bakels Chocolate Truffle (Heat & Pour), Les Fruits Raspberry 50%, Whip-Brite Whipped Topping Powder, and Fino Dark Chocolate Buttons. 收起 | |
| Celeste (Formulation #11-065) | Bakels Worldwide | Celeste (Formulation #11-065) is a formulation to make specialty cookie sandwich desserts using Actiwhite and Bakels Bake-Stable Custard Mix. | |
| 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 and Herb Muffins (Formulation #38265E) | Bakels Worldwide | Cheese and Herb Muffins (Formulation #38265E) is a formulation to make savoury cheese & herb muffins using Bakels Savoury Muffin Mix and Bakels Canola Oil RBD. | |
| Cheese Bread (Formulation #99-006) | Bakels Worldwide | Cheese Bread (Formulation #99-006) is a formulation to create cheesy sweet breads using Bakels Margarine Special, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Lecinta Plus, and Fino 50. | |
| Cheese Cake (Formulation #02-014) | Bakels Worldwide | Cheese Cake (Formulation #02-014) is a formulation used to create a specialty cheesecake with citrus topping. This recipe includes the products Ovalett Cake Emulsifier, Fino Double Acting Baking Powder, Bakels Margarine Special, Apito Flavouring Paste - L...展开 Cheese Cake (Formulation #02-014) is a formulation used to create a specialty cheesecake with citrus topping. This recipe includes the products Ovalett Cake Emulsifier, Fino Double Acting Baking Powder, Bakels Margarine Special, Apito Flavouring Paste - Lemon, and Apito Flavouring Paste - Orange. 收起 | |
| Cheese Cookies (Formulation #R5790001/2011) | Bakels Worldwide | Cheese Cookies (Formulation #R5790001/2011) is a formulation to create cheesecake cookies/biscuits using Apito Biscuit Mix, Bakels Margarine P, and Pettina Classic Cheesecake Mix. | |
| Cheese Cupcake (07012) (Formulation #07-012) | Bakels Worldwide | Cheese Cupcake (07012) (Formulation #07-012) is a formulation to make sweet cheesy cupcakes using Bakels Baking Powder, Ovalett Cake Emulsifier, and Brite Vanilla Extra Strength. | |
| Cheese Filling (Formulation #R5793002/2011) | Bakels Worldwide | Cheese Filling (Formulation #R5793002/2011) is a formulation to create a tasty peach cheesecake filling using Bakels Fromage Cake Mix and Butta Butteroils Substitute. | |
| Cheese Roll (Formulation #08-013) | Bakels Worldwide | Cheese Roll (Formulation #08-013) is a formulation to create cheesy sweet rolls using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, and Butta Butteroils Substitute. | |
| Cheese Roll (Formulation #R3715001/2011) | Bakels Worldwide | Cheese Roll (Formulation #R3715001/2011) is a formulation to make cheesy bread rolls using Bakels Sponge Mix Complete (M). | |
| Cheese Scones | Bakels Worldwide | Cheese Scones is a formulation to create savoury cheese scones using Fino Scone Mix. | |
| Cheese-Herb Biscuit (Formulation #08-012) | Bakels Worldwide | Cheese-Herb Biscuit (Formulation #08-012) is a formulation to create savoury herb & cheese biscuits using Bakels Country Herbs Base, Bakels Shortening, and Butta Butteroils Substitute. | |
| Cheesecake - Light Texture (using Bakels Gourmet Cheesecake Mix) (Formulation #57910T) | Bakels Worldwide | Cheesecake - Light Texture (using Bakels Gourmet Cheesecake Mix) (Formulation #57910T) is a formulation to make tasty, light textured cheesecakes using Bakels Gourmet Cheesecake Mix and Wispalett Special - MB. | |
| Cheesecake - Light Texture (using Pettina Cheesecake Mix) (Formulation #57900T) | Bakels Worldwide | Cheesecake - Light Texture (using Pettina Cheesecake Mix) (Formulation #57900T) is a formulation to create light textured cheesecakes using Pettina Classic Cheesecake Mix and Wispalett Special - MB. | |
| Cheesecake Slice (using Bakels Gourmet Cheesecake Mix) (Formulation #57910L) | Bakels Worldwide | Cheesecake Slice (using Bakels Gourmet Cheesecake Mix) (Formulation #57910L) is a formulation to make rich cheesecake slices using Biscuit Crumb Base and Bakels Gourmet Cheesecake Mix. | |
| Cheesecake Slice (using Pettina Cheesecake Mix) (Formulation #57900L) | Bakels Worldwide | Cheesecake Slice (using Pettina Cheesecake Mix) (Formulation #57900L) is a formulation to create tasty cheesecake slices using Biscuit Crumb Base and Pettina Classic Cheesecake Mix. | |
| Cherry and Nut Slice (Formulation #38500B) | Bakels Worldwide | Cherry and Nut Slice (Formulation #38500B) is a formulation to create tasty fruit & nut slices using Pettina Kokomix and Cake Margarine. | |
| Cherry Berry Chocolate Cake (Formulation #11-001) | Bakels Worldwide | Cherry Berry Chocolate Cake (Formulation #11-001) is a formulation to make a tasty cherry-berry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Actiwhite, Bakels Alkalized Cocoa Powder, Whip-Brite Whipped Topping Powder, and Les...展开 Cherry Berry Chocolate Cake (Formulation #11-001) is a formulation to make a tasty cherry-berry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Actiwhite, Bakels Alkalized Cocoa Powder, Whip-Brite Whipped Topping Powder, and Les Fruits Dark Cherry 50%. 收起 | |
| Cherry Cheesecake (Formulation #14-002) | Bakels Worldwide | Cherry Cheesecake (Formulation #14-002) is a formulation to create a specialty cherry cheesecake using Bakels Muffin Mix, Les Fruits Red Cherry 50%, Ovalett Cake Emulsifier, Pettina Classic Cheesecake Mix, Whip-Brite Whipped Topping Powder, Saphire Neutra...展开 Cherry Cheesecake (Formulation #14-002) is a formulation to create a specialty cherry cheesecake using Bakels Muffin Mix, Les Fruits Red Cherry 50%, Ovalett Cake Emulsifier, Pettina Classic Cheesecake Mix, Whip-Brite Whipped Topping Powder, Saphire Neutral, and Diamond Glaze Red. 收起 | |
| Cherry Coconut Cake Muffins (Formulation #38280K) | Bakels Worldwide | Cherry Coconut Cake Muffins (Formulation #38280K) is a formulation to create rich cherry & coconut muffins using Bakels Creme Cake Muffin Mix and Apito Maraschino Flavouring Paste. | |
| Chewy Fruit Slice (Formulation #00-008) | Bakels Worldwide | Chewy Fruit Slice (Formulation #00-008) is a formulation to make chewy fruit slices using Bakels Baking Powder and Butta Butteroils Substitute. | |
| Chia and Herb Stromboli (Formulation #13-009) | Bakels Worldwide | Chia and Herb Stromboli (Formulation #13-009) is a formulation used to create savoury Italian-American turnovers. This recipe includes the products Bakels Chia Bread Concentrate, Bakels Country Herb Base, Bakels Instant Active Dry Yeast (High Sugar), and ...展开 Chia and Herb Stromboli (Formulation #13-009) is a formulation used to create savoury Italian-American turnovers. This recipe includes the products Bakels Chia Bread Concentrate, Bakels Country Herb Base, Bakels Instant Active Dry Yeast (High Sugar), and Bakels Shortening. 收起 | |
| Chia Cinnamon Rolls (Formulation #14-019) | Bakels Worldwide | Chia Cinnamon Rolls (Formulation #14-019) is a formulation used to make sweet chia bread cinnamon rolls. This recipe includes the products Bakels Chia Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar). | |
| Chia Hazelnut Hoops (Formulation #13-007) | Bakels Worldwide | Chia Hazelnut Hoops (Formulation #13-007) is a formulation used to create chia & hazelnut sweet bread hoops. This recipe includes the products Bakels Chia Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Bakels Hazel...展开 Chia Hazelnut Hoops (Formulation #13-007) is a formulation used to create chia & hazelnut sweet bread hoops. This recipe includes the products Bakels Chia Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Bakels Hazelnut Truffle. 收起 | |
| Chia Wrap (Formulation #13-005) | Bakels Worldwide | Chia Wrap (Formulation #13-005) is a formulation to create Spicy Tuna Melts and California Chicken Wraps using Bakels Chia Seed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar). | |
| Chia-Garlic Tear and Share (Formulation #13-024) | Bakels Worldwide | Chia-Garlic Tear and Share (Formulation #13-024) is a formulation used to make a specialty garlic bread. This recipe includes the products Bakels Chia Seed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Bakels Pesto Base, and Apito Garli...展开 Chia-Garlic Tear and Share (Formulation #13-024) is a formulation used to make a specialty garlic bread. This recipe includes the products Bakels Chia Seed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Bakels Pesto Base, and Apito Garlic Spread. 收起 | |
| Chiffon Cake (03047) (Formulation #03-047) | Bakels Worldwide | Chiffon Cake (03047) (Formulation #03-047) is a formulation to create a tasty chiffon cake using Bakels Baking Powder and Ovalett Special (NC). | |
| Chiffon Cake (09046) (Formulation #09-046) | Bakels Worldwide | Chiffon Cake (09046) (Formulation #09-046) is a formulation to make a delicious chiffon cake using Bakels Cake Concentrate. | |
| Choco Amos Cookies (Formulation #R3792004/2011) | Bakels Worldwide | Choco Amos Cookies (Formulation #R3792004/2011) is a formulation to create chocolate chip cookies/biscuits using Apito Biscuit Mix and Butta Butteroils Substitute. | |
| Choco Bread Delight (Formulation #07-013) | Bakels Worldwide | Choco Bread Delight (Formulation #07-013) is a formulation to make a tasty chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, Bakels Margarine Special, Bakels Alkalized Cocoa Powder, and Bakels ...展开 Choco Bread Delight (Formulation #07-013) is a formulation to make a tasty chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, Bakels Margarine Special, Bakels Alkalized Cocoa Powder, and Bakels Bake-Stable Custard Mix. 收起 | |
| Choco Caramel Cake (Formulation #00-009) | Bakels Worldwide | Choco Caramel Cake (Formulation #00-009) is a formulation to create a rich caramel & chocolate cake using Ovalett Special (NC), Bakels Baking Powder, and Bakels Alkalized Cocoa Powder. | |
| Choco Caramel Overload (Formulation #11-006) | Bakels Worldwide | Choco Caramel Overload (Formulation #11-006) is a formulation to make a rich caramel & chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Bake-Stable Custard Mix, and Bakels Dark Choco Fudge. | |
| Choco Caramel Roll (Formulation #11-013a) | Bakels Worldwide | Choco Caramel Roll (Formulation #11-013a) is a formulation to create a caramel & chocolate jelly roll/sponge cake roll using Bakels Cake Concentrate and Bakels Dark Choco Fudge. | |
| Choco Cheese Cupcake (Formulation #00-010) | Bakels Worldwide | Choco Cheese Cupcake (Formulation #00-010) is a formulation to make chocolate & cheese cupcakes using Apito Chocolate Paste, Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, and Bakels Baking Powder. | |
| Choco Cherry Squares (Formulation #10-099) | Bakels Worldwide | Choco Cherry Squares (Formulation #10-099) is a formulation to create rich chocolate & cherry bars using Butta Butteroils Substitute, Les Fruits Red Cherry 50%, Whip-Brite Whipped Topping Powder, and Bakels Chocolate Truffle (Heat & Pour). | |
| Choco Cream Cheese Cupcake (Formulation #08-015) | Bakels Worldwide | Choco Cream Cheese Cupcake (Formulation #08-015) is a formulation to make tasty chocolate & cream cheese cupcakes using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Bakels Baking Powder. | |
| Choco Cream-Filled Bread (Formulation #07-014) | Bakels Worldwide | Choco Cream-Filled Bread (Formulation #07-014) is a formulation to create delicious chocolate cream-filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Rotitex, Bakels Alkalized Cocoa Powder, Apito Chocolate Past...展开 Choco Cream-Filled Bread (Formulation #07-014) is a formulation to create delicious chocolate cream-filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Rotitex, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, and Bakels Margarine Special. 收起 | |
| Choco Crunch Bars (Formulation #09-124) | Bakels Worldwide | Choco Crunch Bars (Formulation #09-124) is a formulation to make crunchy chocolate squares using Butta Butteroils Substitute and Fino Chocolate Cake Mix. | |
| Choco Fudge Peppermint Marble Ice Cream (Formulation #12-030) | Bakels Worldwide | Choco Fudge Peppermint Marble Ice Cream (Formulation #12-030) is a formulation to make a specialty ice cream using Apito Peppermint Paste, Bakels Dark Choco Fudge, and Fino Twin Chocolate Chips. | |
| Choco Grain Bread (Formulation #06-026) | Bakels Worldwide | Choco Grain Bread (Formulation #06-026) is a formulation used to make multigrain chocolate sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, CSP 60, Apito Chocolate Pas...展开 Choco Grain Bread (Formulation #06-026) is a formulation used to make multigrain chocolate sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, CSP 60, Apito Chocolate Paste, and Bakels 8 Grains Base. 收起 | |
| Choco Hazelnut Revel Bars (Formulation #11-032) | Bakels Worldwide | Choco Hazelnut Revel Bars (Formulation #11-032) is a formulation to create rich chocolate-hazelnut oatmeal bars using Brite Vanilla Extra Strength, Fino Dark Chocolate Buttons, and Bakels Hazelnut Truffle. | |
| Choco Jelly Roll (Formulation #09-047) | Bakels Worldwide | Choco Jelly Roll (Formulation #09-047) is a formulation to make a chocolate sponge cake roll using Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, and Ovalett Cake Emulsifier. | |
| Choco Lovers Delight (Formulation #05-008) | Bakels Worldwide | Choco Lovers Delight (Formulation #05-008) is a formulation to create rich chocolate cupcakes using Fino Chocolate Cake Mix, Fino Double Acting Baking Powder, Butta Butteroils Substitute, Unifil Strawberry, and Saphire Neutral. | |
| Choco Mint Cheesecake Bars (Formulation #14-004) | Bakels Worldwide | Choco Mint Cheesecake Bars (Formulation #14-004) is a formulation to create mint chocolate cheesecake bars using Pettina Classic Cheesecake Mix, Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Apito Peppermint Paste. | |
| Choco Mint Ice Cream (Formulation #12-0241) | Bakels Worldwide | Choco Mint Ice Cream (Formulation #12-0241) is a formulation to make mint chocolate ice cream using Apito Peppermint Paste and Bakels Dark Choco Fudge. | |
| Choco Mousse Mint Cake (Formulation #10-067) | Bakels Worldwide | Choco Mousse Mint Cake (Formulation #10-067) is a formulation to create a minty chocolate mousse cake using Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Apito Peppermint Paste, and Bakels Dark Choco Fudge. | |
| Choco Peppermint Loaf (Formulation #06-031) | Bakels Worldwide | Choco Peppermint Loaf (Formulation #06-031) is a formulation used to create peppermint & chocolate sweet bread loaves. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Lecitem Supreme, Apito Peppermint Pas...展开 Choco Peppermint Loaf (Formulation #06-031) is a formulation used to create peppermint & chocolate sweet bread loaves. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Lecitem Supreme, Apito Peppermint Paste, and Apito Chocolate Paste. 收起 | |
| Choco Peppermint Roll (Formulation #06-107) | Bakels Worldwide | Choco Peppermint Roll (Formulation #06-107) is a formulation used to make peppermint & chocolate cake rolls. This formulation includes the products Pettina Sponge Mix Complete, Preserv, Apito Chocolate Paste, and Apito Peppermint Paste. | |
| Choco Roll (Formulation #07-015) | Bakels Worldwide | Choco Roll (Formulation #07-015) is a formulation to create a chocolate jelly roll/sponge cake roll using Bakels Baking Powder, Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, and Apito Chocolate Paste. | |
| Choco Slice (Formulation #10-005) | Bakels Worldwide | Choco Slice (Formulation #10-005) is a formulation to make a rich chocolate cake using Bakels Cake Concentrate, Apito Chocolate Paste, and Bakels Alkalized Cocoa Powder. | |
| Choco Strawberry Cake (Formulation #10-103) | Bakels Worldwide | Choco Strawberry Cake (Formulation #10-103) is a formulation to make a delicious strawberry & chocolate cake using Bakels Muffin Mix, Fino Meal Base, Fino Chocolate Cake Mix, Bakels Whipping Cream, and Les Fruits Strawberry 50%. | |
| Choco Strawberry Dome (Formulation #09-048) | Bakels Worldwide | Choco Strawberry Dome (Formulation #09-048) is a formulation to create specialty chocolate & strawberry sponge cakes using Pettina Chocolate Sponge Mix Complete, Apito Flavouring Paste - Strawberry, Unifil Strawberry, and Bakels Dark Choco Fudge. | |
| Choco Strawberry Fancy Squares (Formulation #11-007) | Bakels Worldwide | Choco Strawberry Fancy Squares (Formulation #11-007) is a formulation to create specialty chocolate & strawberry sponge cake squares using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Apito Flavouring Paste - Strawberry...展开 Choco Strawberry Fancy Squares (Formulation #11-007) is a formulation to create specialty chocolate & strawberry sponge cake squares using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Apito Flavouring Paste - Strawberry, Bakels Whipping Cream, Unifil Strawberry, and Bakels Dark Choco Fudge. 收起 | |
| Choco Strawberry Roll (Formulation #11-013b) | Bakels Worldwide | Choco Strawberry Roll (Formulation #11-013b) is a formulation to make a chocolate & strawberry jelly roll using Bakels Cake Concentrate, Bakels Whipping Cream, Unifil Strawberry, and Bakels Dark Choco Fudge. | |
| Choco-Cream Cheese Cupcake (Formulation #02-016) | Bakels Worldwide | Choco-Cream Cheese Cupcake (Formulation #02-016) is a formulation to create chocolate & cream cheese cupcakes using Bakels Alkalized Cocoa Powder, Bakels Baking Powder, Ovalett Cake Emulsifier, and Apito Chocolate Paste. | |
| Choco-Mint Cream Layer Cake (Formulation #06-032) | Bakels Worldwide | Choco-Mint Cream Layer Cake (Formulation #06-032) is a formulation to create a mint cream & chocolate layer cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Apito Peppermint Paste. | |
| Choco-Orange Marble Cake (Formulation #00-014) | Bakels Worldwide | Choco-Orange Marble Cake (Formulation #00-014) is a formulation to create a zesty, marbled orange & chocolate cake using Bakels Baking Powder, Apito Chocolate Paste, and Apito Flavouring Paste - Orange. |
