| Pan De Kastila (Formulation #01-026) | Bakels Worldwide | Pan De Kastila (Formulation #01-026) is a formulation to make tasty Filipino sweet bread rolls with strawberry filling. This recipe uses the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, CSP 60, Bakels Shortening, Bakels Margar...展开 Pan De Kastila (Formulation #01-026) is a formulation to make tasty Filipino sweet bread rolls with strawberry filling. This recipe uses the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, CSP 60, Bakels Shortening, Bakels Margarine Special, and Unifil Strawberry. 收起 | |
| Pan De Patatas (Formulation #08-045) | Bakels Worldwide | Pan De Patatas (Formulation #08-045) is a formulation to produce semi-sweet Filipino potato rolls using Fino Potato Flakes, Dobrim Nobro, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Butta Butteroils Substitute. | |
| Pan De Sal (Formulation #99-021) | Bakels Worldwide | Pan De Sal (Formulation #99-021) is a formulation to create semi-sweet Filipino bread rolls using Bakels Shortening, Bakels Instant Active Dry Yeast (High Sugar), Fino 50, and Balec Lacto Albumen. | |
| Pandesal (Formulation #09-027) | Bakels Worldwide | Pandesal (Formulation #09-027) is a formulation to make semi-sweet Filipino bread rolls using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Bakels Margarine Special. | |
| Pandesal Putok (Formulation #01-027) | Bakels Worldwide | Pandesal Putok (Formulation #01-027) is a formulation to produce crowned, semi-sweet Filipino bread rolls using Dobrim Nobro, Bakels Instant Active Dry Yeast (High Sugar), Bakels Margarine Special, and Butta Butteroils Substitute. | |
| Panettone (Formulation #00-036) | Bakels Worldwide | Panettone (Formulation #00-036) is a formulation to create zesty Italian Christmas bread using Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Brite Vanilla Extra Strength, and Lecitex Bread Improver. | |
| Panini (06074) (Formulation #06-074) | Bakels Worldwide | Panini (06074) (Formulation #06-074) is a formulation to make crusty Italian sandwich bread using Bakels Instant Active Dry Yeast (Low Sugar), Lecitem Supreme, Bakels Shortening, Bakels Pesto Base, and Bakels Country Herbs Base. | |
| Panini Bread (05037) (Formulation #05-037) | Bakels Worldwide | Panini Bread (05037) (Formulation #05-037) is a formulation to produce crisp Italian sandwich bread using Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), Rotitex, and Bakels Country Herbs Base. | |
| Panini Bread (06111) (Formulation #06-111) | Bakels Worldwide | Panini Bread (06111) (Formulation #06-111) is a formulation to create delicious Italian sandwich bread using Bakels Instant Active Dry Yeast (Low Sugar), Rotitex, and Bakels Country Herbs Base. | |
| Panini Bread (99022) (Formulation #99-022) | Bakels Worldwide | Panini Bread (99022) (Formulation #99-022) is a formulation to produce crispy Italian sandwich bread using Bakels Instant Active Dry Yeast (Low Sugar) and Lecitex Bread Improver. | |
| Panini Bread (Formulation #R1913004/2011) | Bakels Worldwide | Panini Bread (Formulation #R1913004/2011) is a formulation to produce tasty Italian sandwich bread using Lecitem Universal and Bakels Instant Active Dried Yeast. | |
| Pastel Bun (Formulation #09-028) | Bakels Worldwide | Pastel Bun (Formulation #09-028) is a formulation to produce tasty Filipino sweet buns using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Brite Vanilla Extra Strength. | |
| Pastel (Formulation #00-037) | Bakels Worldwide | Pastel (Formulation #00-037) is a formulation to make delicious Filipino sweet rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, and Brite Vanilla Extra Strength. | |
| Pau (Formulation #R2980001/2011) | Bakels Worldwide | Pau (Formulation #R2980001/2011) is a formulation to create Malaysian-style steamed buns using Rotitex, Hercules Baking Powder (Double Acting), Monofresh, Lecitem Universal, and Bakels Instant Active Dried Yeast. | |
| Pesto Bread (Formulation #00-038) | Bakels Worldwide | Pesto Bread (Formulation #00-038) is a formulation to produce zesty pesto flatbread using Bakels Instant Active Dry Yeast (Low Sugar), Lecitex Bread Improver, Bakels Shortening, and Bakels Pesto Base. | |
| Plaited Grain Bread (Formulation #07-041) | Bakels Worldwide | Plaited Grain Bread (Formulation #07-041) is a formulation to produce delicious braided multigrain bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, and Bakels 8 Grains Base. | |
| Polo Wheat Buns (Formulation #07-091) | Bakels Worldwide | Polo Wheat Buns (Formulation #07-091) is a formulation to make semi-sweet whole wheat polo buns using Fino Meal Base, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Extra Strength, Rotitex, and Butta Butteroils Substitute. | |
| Potato Bread (Formulation #R1525/1528005/2011) | Bakels Worldwide | Potato Bread (Formulation #R1525/1528005/2011) is a formulation to create scrumptious potato buns using Bakels Margarine P and Bakels Instant Active Dried Yeast. | |
| Potato Bread (Formulation #R3964001/2011) | Bakels Worldwide | Potato Bread (Formulation #R3964001/2011) is a formulation to make delicious potato buns using Bakels Potato Bread Concentrate and Bakels Margarine P. | |
| Potato Bun (Formulation #R1913005/2011) | Bakels Worldwide | Potato Bun (Formulation #R1913005/2011) is a formulation to create fluffy potato bread buns using Bakels Margarine P, Bakels Instant Active Dried Yeast, and Lecitem Universal. | |
| Potato Bun (Formulation #R1936014/2011) | Bakels Worldwide | Potato Bun (Formulation #R1936014/2011) is a formulation to make delicious potato bread buns using Bakels Margarine P, Bakels Instant Active Dried Yeast, and Lecitem Pumpables. | |
| Potato Bun (Formulation #R7820002/2011) | Bakels Worldwide | Potato Bun (Formulation #R7820002/2011) is a formulation to produce tasty potato bread buns using Bakels Margarine P, Lecitem Pumpables, and Bakels Instant Active Dried Yeast. | |
| Potato Bun (Formulation #R7830001/2011) | Bakels Worldwide | Potato Bun (Formulation #R7830001/2011) is a formulation to create scrumptious potato bread buns using Bakels Margarine P, Bakels Instant Active Dried Yeast, and Lecitem Pumpables. | |
| Premium Ensaymada (09030) (Formulation #09-030) | Bakels Worldwide | Premium Ensaymada (09030) (Formulation #09-030) is a formulation to make high quality Filipino sweet rolls using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Fino Potato Flakes. | |
| Premium Ensaymada (Formulation #04-020) | Bakels Worldwide | Premium Ensaymada (Formulation #04-020) is a formulation to produce select Filipino sweet rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, and Fino Potato Flakes. | |
| Premium Sweet Dough (Formulation #08-049) | Bakels Worldwide | Premium Sweet Dough (Formulation #08-049) is a formulation to create excellent, high quality sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Extra Strength, Fino Potato Flakes, Bakels Shortening, and Butta Butteroils Substitute. | |
| Premium White Sandwich Bread (Formulation #36155F) | Bakels Worldwide | Premium White Sandwich Bread (Formulation #36155F) is a formulation using Bakels Fermdor WM, Quantum Plus Improver, Voltem, Bacom A100, and Bakels Instant Active Dried yeast to make exceptional white sandwich bread. | |
| Premium Wholemeal Sandwich Bread (Formulation #36154A) | Bakels Worldwide | Premium Wholemeal Sandwich Bread (Formulation #36154A) is a formulation using Fermdor Germ, Voltem, Bakels Instant Active Dried Yeast, Quantum Plus Improver, and Bacom A100 to make high quality whole grain sourdough bread. | |
| Puffers (Formulation #10-019) | Bakels Worldwide | Puffers (Formulation #10-019) is a formulation to produce chocolatey multigrain bread puffs using Bakels 8 Grains Base, Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Bakels Dark Choco Fudge. | |
| Rainbow Pan De Putok (Formulation #05-040) | Bakels Worldwide | Rainbow Pan De Putok (Formulation #05-040) is a formulation used to make tri-coloured crowned Filipino sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Fino Double Acting Baking Powder, Bakels...展开 Rainbow Pan De Putok (Formulation #05-040) is a formulation used to make tri-coloured crowned Filipino sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Fino Double Acting Baking Powder, Bakels Shortening, Bakels Margarine Special, Apito Pandan Paste, and Apito Yam Paste. 收起 | |
| Ring Bread (Formulation #39410M) | Bakels Worldwide | Ring Bread (Formulation #39410M) is a formulation using Artisan 7% Concentrate and Bakels Instant Active Dried Yeast to make tasty rings of sourdough bread. | |
| Roman Onion Bread & Rolls (05041) (Formulation #05-041) | Bakels Worldwide | Roman Onion Bread & Rolls (05041) (Formulation #05-041) is a formulation to create savoury Roman-style onion bread using Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Rotitex. | |
| Rustic European Bread (Formulation #36153C) | Bakels Worldwide | Rustic European Bread (Formulation #36153C) is a formulation using Fermdor Germ, Bakels Fermdor RE, and Bakels Instant Active Dried Yeast to make old fashioned European sourdough bread. | |
| Rustic European Bread (Formulation #36154C) | Bakels Worldwide | Rustic European Bread (Formulation #36154C) is a formulation using Fermdor Germ and Bakels Instant Active Dried Yeast to make old style European sourdough rye bread. | |
| Rustic European Bread (Formulation #36155H) | Bakels Worldwide | Rustic European Bread (Formulation #36155H) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to produce old fashioned European sourdough bread. | |
| Rye Bread (00044) (Formulation #00-044) | Bakels Worldwide | Rye Bread (00044) (Formulation #00-044) is a formulation to create delicious rye loaves using Bakels Instant Active Dry Yeast (Low Sugar), Lecitex Bread Improver, Fino Rye Base, and Bakels Shortening. | |
| Rye Bread (05042) (Formulation #05-042) | Bakels Worldwide | Rye Bread (05042) (Formulation #05-042) is a formulation to make tasty rye bread using Bakels Instant Active Dry Yeast (Low Sugar), Lecitex Bread Improver, Fino Rye Base, and Bakels Shortening. | |
| Rye Bread (Formulation #R3821001/2011) | Bakels Worldwide | Rye Bread (Formulation #R3821001/2011) is a formulation to produce excellent rye bread using Fino Rye Base, Butta Butteroils Substitute, and Lecitem Pumpables. | |
| Sandwich Bread (Formulation #R1122001/2011) | Bakels Worldwide | Sandwich Bread (Formulation #R1122001/2011) is a formulation to make tasty sandwich bread using Master Fat, Lecitem Universal, and Bakels Instant Active Dried Yeast. | |
| Sandwich Bread (Formulation #R1735001/2011) | Bakels Worldwide | Sandwich Bread (Formulation #R1735001/2011) is a formulation to make tasty sandwich bread using Lecitem Universal and Bakels Instant Active Dried Yeast. | |
| Sandwich Bread (Formulation #R1931000/2014) | Bakels Worldwide | Sandwich Bread (Formulation #R1931000/2014) is a formulation to produce delicious sandwich bread using Lecinta XP, Bakels Instant Active Dried Yeast, and Rotitex. | |
| Sandwich Bread (Formulation #R2188001/2011) | Bakels Worldwide | Sandwich Bread (Formulation #R2188001/2011) is a formulation to create excellent sandwich bread using Monofresh Super, Lecinta 200 Nobro, and Rotitex. | |
| Sandwich Bread (Formulation #R2601001/2011) | Bakels Worldwide | Sandwich Bread (Formulation #R2601001/2011) is a formulation to make scrumptious sandwich bread using Rotitex, Lecitem Universal, and Bakels Instant Active Dried Yeast. | |
| Sandwich Supreme (Formulation #R1936010/2011) | Bakels Worldwide | Sandwich Supreme (Formulation #R1936010/2011) is a formulation to make excellent sandwich bread using Lecitem Pumpables, Butta Butteroils Substitute, and Bakels Instant Active Dried Yeast. | |
| Sausage Bun (Formulation #39426H) | Bakels Worldwide | Sausage Bun (Formulation #39426H) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Merita V, and Bakels Instant Active Dried Yeast to make sweet sausage buns. | |
| Savory Apple - Walnut Roll (Formulation #11-046) | Bakels Worldwide | Savory Apple - Walnut Roll (Formulation #11-046) is a formulation to create semi-sweet apple & walnut bread rolls. This recipe includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Butta Butteroils Substitute. | |
| Savory Braid (Formulation #02-032) | Bakels Worldwide | Savory Braid (Formulation #02-032) is a formulation to create tangy filled breads using the products Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Nobro, CSP 60, and Bakels Shortening. | |
| Savory Herb Ciabatta (Formulation #10-083) | Bakels Worldwide | Savory Herb Ciabatta (Formulation #10-083) is a formulation to make flavorful herb ciabatta bread using Bakels Instant Active Dry Yeast (Low Sugar) and Bakels Country Herbs Base. | |
| Sesame Seed Rolls (Formulation #03-036) | Bakels Worldwide | Sesame Seed Rolls (Formulation #03-036) is a formulation to create fluffy sesame seed dinner rolls using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim High Speed, and Lecinta Plus. | |
| Siopao (04053) (Formulation #04-053) | Bakels Worldwide | Siopao (04053) (Formulation #04-053) is a formulation to produce semi-sweet Chinese-Filipino steamed buns. This recipe includes the products Bakels Shortening, Fino Double Acting Baking Powder, Bakels Instant Active Dry Yeast (High Sugar), Monofresh, and ...展开 Siopao (04053) (Formulation #04-053) is a formulation to produce semi-sweet Chinese-Filipino steamed buns. This recipe includes the products Bakels Shortening, Fino Double Acting Baking Powder, Bakels Instant Active Dry Yeast (High Sugar), Monofresh, and Dobrim Nobro. 收起 | |
| Siopao (07071) (Formulation #07-071) | Bakels Worldwide | Siopao (07071) (Formulation #07-071) is a formulation to create semi-sweet Chinese-Filipino steamed buns. This recipe includes the products Bakels Siopao Mix, Bakels Instant Active Dry Yeast (High Sugar), and Rotitex. | |
| Soft Bun (Formulation #R1533013/2011) | Bakels Worldwide | Soft Bun (Formulation #R1533013/2011) is a formulation to create soft, flaky bread buns using Butta Butteroils Substitute, Lecitem Pumpables, and Bakels Instant Active Dried Yeast. | |
| Soft Bun (Formulation #R1936009/2011) | Bakels Worldwide | Soft Bun (Formulation #R1936009/2011) is a formulation to produce delicious, soft bread buns using Bakels Instant Active Dried Yeast, Master Fat, Bakels Margarine P, and Lecitem Pumpables. | |
| Soft Bun (Formulation #R3704001/2011) | Bakels Worldwide | Soft Bun (Formulation #R3704001/2011) is a formulation to make soft, tasty bread buns using Fino Bun Mix and Bakels Instant Active Dried Yeast. | |
| Spanish Bread (01037) (Formulation #01-037) | Bakels Worldwide | Spanish Bread (01037) (Formulation #01-037) is a formulation to create Spanish-style semi-sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Margarine Special, and Bakels Shortening...展开 Spanish Bread (01037) (Formulation #01-037) is a formulation to create Spanish-style semi-sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Margarine Special, and Bakels Shortening. 收起 | |
| Spanish Bread (09032) (Formulation #09-032) | Bakels Worldwide | Spanish Bread (09032) (Formulation #09-032) is a formulation to make Spanish-style sweet bread using the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Bakels Margarine Special. | |
| Special Chocolate Loaf (Formulation #02-033) | Bakels Worldwide | Special Chocolate Loaf (Formulation #02-033) is a formulation to produce loaves of rich chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Alkalized Cocoa Powder, CSP 60, Bakels Shortening, and Fino D...展开 Special Chocolate Loaf (Formulation #02-033) is a formulation to produce loaves of rich chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Alkalized Cocoa Powder, CSP 60, Bakels Shortening, and Fino Dark Chocolate Chips. 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 | |
| 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. | |
| 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. | |
| 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. | |
| 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. | |
| 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 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. | |
| 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 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 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 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. | |
| 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. | |
| 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. | |
| Trio Wheel Monay (Formulation #08-058) | Bakels Worldwide | Trio Wheel Monay (Formulation #08-058) is a formulation to create tri-flavored Filipino sweet bread wheels. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Balec Lacto Albumen, Bakels Shorte...展开 Trio Wheel Monay (Formulation #08-058) is a formulation to create tri-flavored Filipino sweet bread wheels. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Balec Lacto Albumen, Bakels Shortening, Apito Pandan Paste, Apito Strawberry Paste, and Apito Chocolate Paste. 收起 | |
| Tube Bread (Formulation #07-054) | Bakels Worldwide | Tube Bread (Formulation #07-054) is a formulation to create delicious iced sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Bakels Shortening, Bakels Margarine Special, and Butta Butteroils Substitute. | |
| Tuna Grain Bread (Formulation #07-055) | Bakels Worldwide | Tuna Grain Bread (Formulation #07-055) is a formulation to make tuna-filled whole grain buns using Bakels Instant Active Dry Yeast (Low Sugar), Lecitem Pumpables, Fino Grain Base, and Bakels Shortening. | |
| Ube Cream Bread (Formulation #05-050) | Bakels Worldwide | Ube Cream Bread (Formulation #05-050) is a formulation to make excellent ube-filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, CSP 60, Rotitex, Butta Butteroils Substitute, Apito Yam Paste, and Brite Vanilla Extra Str...展开 Ube Cream Bread (Formulation #05-050) is a formulation to make excellent ube-filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, CSP 60, Rotitex, Butta Butteroils Substitute, Apito Yam Paste, and Brite Vanilla Extra Strength. 收起 | |
| Ube Spanish Bread (09033) (Formulation #09-033) | Bakels Worldwide | Ube Spanish Bread (09033) (Formulation #09-033) is a formulation to make sweet Filipino-Spanish breadsticks with purple yam filling. This recipe includes the products Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, F...展开 Ube Spanish Bread (09033) (Formulation #09-033) is a formulation to make sweet Filipino-Spanish breadsticks with purple yam filling. This recipe includes the products Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, Fino 50, Rotitex, Butta Butteroils Substitute, Bakels Margarine Special, and Apito Ube Paste. 收起 | |
| Ube Spanish Bread (09039) (Formulation #09-039) | Bakels Worldwide | Ube Spanish Bread (09039) (Formulation #09-039) is a formulation to produce rich, purple yam-filled, Filipino-Spanish sweet breadsticks. This recipe includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato ...展开 Ube Spanish Bread (09039) (Formulation #09-039) is a formulation to produce rich, purple yam-filled, Filipino-Spanish sweet breadsticks. This recipe includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Bakels Margarine Special, and Apito Ube Paste. 收起 | |
| Variety Monay (Formulation #07-087) | Bakels Worldwide | Variety Monay (Formulation #07-087) is a formulation to make golden, buttery Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Shortening, Bakels Margarine Special, Butta Butteroils Substitute...展开 Variety Monay (Formulation #07-087) is a formulation to make golden, buttery Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Shortening, Bakels Margarine Special, Butta Butteroils Substitute, and Bakels Alkalized Cocoa Powder. 收起 | |
| Wheat and Raisin Log (Formulation #08-061) | Bakels Worldwide | Wheat and Raisin Log (Formulation #08-061) is a formulation to make whole wheat cinnamon & raisin sweet bread using Fino Meal Base, Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Butta Butteroils Substitute. | |
| Wheat Bran Sandwich (Formulation #R374301/2012) | Bakels Worldwide | Wheat Bran Sandwich (Formulation #R374301/2012) is a formulation to produce hearty wheat bran sandwich bread using Bakels Wheat Bran Sandwich Concentrate and Bakels Instant Active Dried Yeast. | |
| Wheat Bread (00050) (Formulation #00-050) | Bakels Worldwide | Wheat Bread (00050) (Formulation #00-050) is a formulation used to produce crisp wheat bread loaves. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Lecitex Bread Improver, Bakels Shortening, and Fino Meal Base. | |
| Wheat Bread (05053) (Formulation #05-053) | Bakels Worldwide | Wheat Bread (05053) (Formulation #05-053) is a formulation to create crusty wheat bread using Bakels Instant Active Dry Yeast (Low Sugar), Lecitex Bread Improver, Bakels Shortening, and Fino Meal Base. | |
| Wheat Bread (06141) (Formulation # 06-141) | Bakels Worldwide | Wheat Bread (06141) (Formulation # 06-141) is a formulation to make semi-sweet wheat loaves using Bakels Instant Active Dry Yeast (Low Sugar), Lecitex Bread Improver, Bakels Shortening, and Fino Meal Base. | |
| Wheat Bread (09041) (Formulation #09-041) | Bakels Worldwide | Wheat Bread (09041) (Formulation #09-041) is a formulation to produce nutritious wheat bread loaves using Bakels Instant Active Dry Yeast (Low Sugar), Lecitem Pumpables, and Fino Meal Base. | |
| Wheat Cuapao (Formulation #06-100) | Bakels Worldwide | Wheat Cuapao (Formulation #06-100) is a formulation to make semi-sweet, wheaten Filipino steamed buns. This recipe includes the products Fino Meal Base, Bakels Instant Active Dry Yeast (Low Sugar), Lecinta Plus, Bakels Baking Powder, and Bakels Shortening...展开 Wheat Cuapao (Formulation #06-100) is a formulation to make semi-sweet, wheaten Filipino steamed buns. This recipe includes the products Fino Meal Base, Bakels Instant Active Dry Yeast (Low Sugar), Lecinta Plus, Bakels Baking Powder, and Bakels Shortening. 收起 |
