| Fruit Bread, Deposited (Formulation #R104f) | Bakels Worldwide | Fruit Bread, Deposited (Formulation #R104f) is a formulation to make loaves of deposited fruit bread using Hercules Bread Concentrate and Bakels Instant Active Yeast. | |
| Fruit Brioche (Formulation #39426N) | Bakels Worldwide | Fruit Brioche (Formulation #39426N) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, and Bakels Instant Active Dried Yeast to make fruit brioche sweet buns. | |
| Fruit Buns (Formulation #04-028) | Bakels Worldwide | Fruit Buns (Formulation #04-028) is a formulation to create fruity sweet buns using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, Les Fruits fruit filling(s), and Diamond Glaze Neutral. | |
| Fruit Filled Bread (Formulation #05-019) | Bakels Worldwide | Fruit Filled Bread (Formulation #05-019) is a formulation to create fruity sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Butta Butteroils Substitute, Bakels Shortening, Unifil Blueberry, and Unifil Strawberry. | |
| Fruit Filled Cookies (Formulation #00-023) | Bakels Worldwide | Fruit Filled Cookies (Formulation #00-023) is a formulation to make tasty fruit-filled cookies using Bakels Baking Powder, Butta Butteroils Substitute, and Unifil Fruit Filling. | |
| Fruit FIlling Using Bakels Piping Gel (Formulation #12-0251) | Bakels Worldwide | Fruit FIlling Using Bakels Piping Gel (Formulation #12-0251) is a formulation to make a sweet fruit filling using Piping Gel Neutral, Apito Blueberry Paste, Apito Flavouring Paste - Lemon, and Apito Flavouring Paste - Strawberry. | |
| Fruit Jam Crumb Cake (Formulation #10-094) | Bakels Worldwide | Fruit Jam Crumb Cake (Formulation #10-094) is a formulation to create sweet fruit jam crumb cakes using Bakels Cake Concentrate and Bakels Margarine Special. | |
| Fruit Scones (Formulation #R722c) | Bakels Worldwide | Fruit Scones (Formulation #R722c) is a formulation to create scrumptious sultana & currant scones using Fino Scone Mix. | |
| Fruit Tart (Formulation #00-022) | Bakels Worldwide | Fruit Tart (Formulation #00-022) is a formulation to make delicious fruit & custard tart pastries using Bakels Shortening and Saphire Neutral. | |
| Fruit Tart (Formulation #04-030) | Bakels Worldwide | Fruit Tart (Formulation #04-030) is a formulation to create tasty fruit & custard tart pastries using Bakels Shortening, Bakels Bake-Stable Custard Mix, Les Fruits Fruit Filling(s), and Saphire Neutral. | |
| Fruit-Filled Cloverleaf Bread (Formulation #06-058) | Bakels Worldwide | Fruit-Filled Cloverleaf Bread (Formulation #06-058) is a formulation to create clover-shaped, blueberry-filled sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, CSP 60, Butta Butteroils Substitute, and Unifil Blueberry. | |
| Fruit-Filled Coffee Cake (Formulation #11-051) | Bakels Worldwide | Fruit-Filled Coffee Cake (Formulation #11-051) is a formulation to make strawberry & coffee cakes using Bakels Muffin Mix, Apito Expresso Paste, Bakels Whipping Cream, and Les Fruits Strawberry 50%. | |
| Fruits of the Forest Mini Cheesecake (Formulation #10-042) | Bakels Worldwide | Fruits of the Forest Mini Cheesecake (Formulation #10-042) is a formulation to make specialty mini cheesecakes using Brite Vanilla Extra Strength. | |
| Fruity Graham Bread (Formulation #R3912002/2011) | Bakels Worldwide | Fruity Graham Bread (Formulation #R3912002/2011) is a formulation to create delicious graham raisin bread using Goliath Graham Bread Mix, Butta Butteroils Substitute, Lecitem Pumpables, Bakels Instant Active Dried Yeast, and Monofresh. | |
| Fudge Brownies (Formulation #08-028) | Bakels Worldwide | Fudge Brownies (Formulation #08-028) is a formulation to create rich chocolate fudge slices using Fino Chocolate Cake Mix and Butta Butteroils Substitute. | |
| Fudgy Meal Rye Loaf (Formulation #10-023) | Bakels Worldwide | Fudgy Meal Rye Loaf (Formulation #10-023) is a formulation to make rich chocolate fudge & rye sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Rotitex, Apito Flavouring Paste – Caramel, Fino Meal Base, Fino Rye Base...展开 Fudgy Meal Rye Loaf (Formulation #10-023) is a formulation to make rich chocolate fudge & rye sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Rotitex, Apito Flavouring Paste – Caramel, Fino Meal Base, Fino Rye Base, Fino Twin Chocolate Chips, and Bakels Dark Choco Fudge. 收起 | |
| Fun-Shaped Cookies (Formulation #09-071) | Bakels Worldwide | Fun-Shaped Cookies (Formulation #09-071) is a formulation to create decorative, fun-shaped cookies using Brite Vanilla Extra Strength, Bakels Baking Powder, Actiwhite, and Butta Butteroils Substitute. | |
| Garlic Scones (Formulation #R722d) | Bakels Worldwide | Garlic Scones (Formulation #R722d) is a formulation to make savoury garlic scones using Fino Scone Mix. | |
| Garlic Tear and Share (Formulation #07-090) | Bakels Worldwide | Garlic Tear and Share (Formulation #07-090) is a formulation to create crisp garlic bread using Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Bakels Country Herb Base. | |
| German Muffin 'N' Filling (Formulation #R1525/1528002/2011) | Bakels Worldwide | German Muffin 'N' Filling (Formulation #R1525/1528002/2011) is a formulation to create cream-filled German muffins using Bakels Margarine P, Castor Sugar, and Hercules Baking Powder. | |
| Ginger Cookies (Formulation #R730d) | Bakels Worldwide | Ginger Cookies (Formulation #R730d) is a formulation to create tasty gingersnap cookies/biscuits using Bakels Cookie Concentrate. | |
| Ginger Kisses (Formulation #R750f) | Bakels Worldwide | Ginger Kisses (Formulation #R750f) is a formulation to make tasty ginger kiss cookies using Morah Cake Medium and Castor Sugar. | |
| Ginger Loaf (Formulation #R750i) | Bakels Worldwide | Ginger Loaf (Formulation #R750i) is a formulation using Morah Cake Medium and Castor Sugar to make a sweet loaf of gingerbread. | |
| Ginger Snap Biscotti (Formulation #00-024) | Bakels Worldwide | Ginger Snap Biscotti (Formulation #00-024) is a formulation to make tasty ginger snap cookies/biscuits using Bakels Baking Powder and Butta Butteroils Substitute. | |
| Gluten Free Pastry (Formulation #R749a) | Bakels Worldwide | Gluten Free Pastry (Formulation #R749a) is a formulation to create tasty gluten-free pastries using Bakels Gluten Free Health Pastry Mix and Morah Cake Medium. | |
| Golden Fruit Cake (Formulation #09-052) | Bakels Worldwide | Golden Fruit Cake (Formulation #09-052) is a formulation to make delicious mini bundt fruit cakes using Bakels Cake Concentrate. | |
| Golden Moist Cake (Formulation #R3804001/2011) | Bakels Worldwide | Golden Moist Cake (Formulation #R3804001/2011) is a formulation to create a rich golden chocolate cake using Bakels Mud Cake Mix, Bakels Chocolate Chip Creme Cake Mix, and Apito Chocolate Emulco. | |
| Golden Rich Fruits Cakes (Formulation #R1525 / 1528001/2011) | Bakels Worldwide | Golden Rich Fruits Cakes (Formulation #R1525 / 1528001/2011) is a formulation to create rich, golden fruitcakes using the products Bakels Margarine P, P3, and Colset. | |
| Gourmet Bread (Formulation #00-025) | Bakels Worldwide | Gourmet Bread (Formulation #00-025) is a formulation to create zesty lean bread using Lecitex Bread Improver, Bakels Shortening, Bakels Instant Active Dried Yeast (Low Sugar), Bakels Pesto Base, and Bakels Country Herbs Base. | |
| Grain Bread (Formulation #00-026) | Bakels Worldwide | Grain Bread (Formulation #00-026) is a formulation to create lean grain breads using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Nobro, Bakels Shortening, and Fino Grain Base. | |
| Grain Choco Chip Bars (Formulation #99-015) | Bakels Worldwide | Grain Choco Chip Bars (Formulation #99-015) is a formulation to make whole grain chocolate chip slices/bars using Fino Grain Base, Fino Double Acting Baking Powder, Bakels Margarine Special, and Fino Dark Chocolate Chips. | |
| Grain Loaf Bread (04031) (Formulation #04-031) | Bakels Worldwide | Grain Loaf Bread (04031) (Formulation #04-031) is a formulation to make semi-sweet whole grain loaves using Fino Grain Base, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, and Bakels Shortening. | |
| Grain Loaf Bread (04032) (Formulation #04-032) | Bakels Worldwide | Grain Loaf Bread (04032) (Formulation #04-032) is a formulation to produce loaves of semi-sweet whole grain bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, and Bakels 8 Grains Base. | |
| Grain Loaf Bread (05021) (Formulation #05-021) | Bakels Worldwide | Grain Loaf Bread (05021) (Formulation #05-021) is a formulation to create semi-sweet whole grain bread loaves using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Fino Grain Base. | |
| Grain Loaf Bread (Formulation #04-024) | Bakels Worldwide | Grain Loaf Bread (Formulation #04-024) is a formulation to make loaves of semi-sweet whole grain bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Bakels 8 Grains Base. | |
| Granny Corn Muffins (Formulation #06-059) | Bakels Worldwide | Granny Corn Muffins (Formulation #06-059) is a formulation to create home-style corn muffins using Fino Meal Base, Fino Rye Base, Bakels Baking Powder, Balec Lacto Albumen, and Ovalett Cake Emulsifier. | |
| Grated Pumpkin Scones (Formulation #R722e) | Bakels Worldwide | Grated Pumpkin Scones (Formulation #R722e) is a formulation using Fino Scone Mix to make tasty pumpkin scones. | |
| Green Tea Bun (Formulation #39426B) | Bakels Worldwide | Green Tea Bun (Formulation #39426B) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Merita V, and Bakels Instant Active Dried Yeast to make green tea sweet buns. | |
| Green Tea Cake (Formulation #06-104) | Bakels Worldwide | Green Tea Cake (Formulation #06-104) is a formulation to create a green tea sponge cake using Bakels Baking Powder, Ovalett Cake Emulsifier, and Apito Green Tea Paste. | |
| Green Tea Cheesecake (Formulation #07-029) | Bakels Worldwide | Green Tea Cheesecake (Formulation #07-029) is a formulation to make a unique green tea cheesecake using Pettina Sponge Mix Complete, Apito Green Tea Paste, Apito Flavouring Paste - Lemon, and Brite Vanilla Extra Strength. | |
| Green Tea Chocolate Cake (Formulation #09-053) | Bakels Worldwide | Green Tea Chocolate Cake (Formulation #09-053) is a formulation to produce a rich green tea & chocolate layer cake. This recipe uses the products Pettina Sponge Mix Complete, Apito Green Tea Paste, Pettina Chocolate Sponge Mix Complete, Bakels Dark Choco ...展开 Green Tea Chocolate Cake (Formulation #09-053) is a formulation to produce a rich green tea & chocolate layer cake. This recipe uses the products Pettina Sponge Mix Complete, Apito Green Tea Paste, Pettina Chocolate Sponge Mix Complete, Bakels Dark Choco Fudge, Whip-Brite Whipped Topping Powder, Apito Chocolate Rice, and Fino Dark Chocolate Buttons. 收起 | |
| Green Tea Cream Cheese Icing (Formulation #06-105) | Bakels Worldwide | Green Tea Cream Cheese Icing (Formulation #06-105) is a formulation to make decorative green tea cream cheese icing using Apito Green Tea Paste and Brite Vanilla Extra Strength. | |
| Green Tea Drink (Formulation #04-025) | Bakels Worldwide | Green Tea Drink (Formulation #04-025) is a formulation used to create a refreshing blended green tea beverage using Apito Green Tea Paste and Whip-Brite Whipped Topping Powder. | |
| Green Tea Drink (Formulation #06-106) | Bakels Worldwide | Green Tea Drink (Formulation #06-106) is a formulation used to create a creamy iced green tea beverage using Apito Green Tea Paste and Whip-Brite Whipped Topping Powder. | |
| Green Tea Pound Cake (Formulation #04-036) | Bakels Worldwide | Green Tea Pound Cake (Formulation #04-036) is a formulation to make a tasty green tea cake loaf using Bakels Baking Powder, Balec Lacto Albumen, and Apito Green Tea Paste. | |
| Ham and Peas Roll (Formulation #08-069) | Bakels Worldwide | Ham and Peas Roll (Formulation #08-069) is a formulation to create ham & peas sweet rolls using Premium Sweet Dough (Formulation #08-049) and Bakels Country Herb Base. | |
| Hamburger and Hot Dog Rolls (Formulation #39465D) | Bakels Worldwide | Hamburger and Hot Dog Rolls (Formulation #39465D) is a formulation using Bakels Advance Bread and Roll Concentrate, Bakels Instant Active Dried Yeast, and Merita to make tasty hamburger buns and hotdog rolls. | |
| Hamburger Buns and Soft Rolls (using Hamburger Mix) (Formulation #17500A) | Bakels Worldwide | Hamburger Buns and Soft Rolls (using Hamburger Mix) (Formulation #17500A) is a formulation using Hamburger Mix, Dobrim 500, and Bakels Instant Active Dried Yeast to make tasty white bread buns & rolls. | |
| Hamburger Buns (Formulation #09-011) | Bakels Worldwide | Hamburger Buns (Formulation #09-011) is a formulation to create semi-sweet hamburger buns using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, and Bakels Shortening. | |
| Hamburger Buns (Formulation #R1936003/2011) | Bakels Worldwide | Hamburger Buns (Formulation #R1936003/2011) is a formulation to produce delicious hamburger buns using Rotitex, Lecitem Pumpables, and Bakels Instant Active Dried Yeast. | |
| Hamburger Buns/Hotdog Rolls (Formulation #11-019) | Bakels Worldwide | Hamburger Buns/Hotdog Rolls (Formulation #11-019) is a formulation to make semi-sweet buns and bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Bakels Sweet Dough Blend, Rotitex, and Monofresh Super. | |
| Hamburger Buns/Hotdog Rolls (Formulation #99-016) | Bakels Worldwide | Hamburger Buns/Hotdog Rolls (Formulation #99-016) is a formulation to produce semi-sweet buns and bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Shortening, and Monofresh. | |
| Happy Siopao (Formulation #05-022) | Bakels Worldwide | Happy Siopao (Formulation #05-022) is a formulation to make delicious Filipino sweet breads using Bakels Shortening, Fino Double Acting Baking Powder, Bakels Instant Active Dry Yeast (High Sugar), Monofresh, Dobrim Nobro, Pandan Kaya Premix, Apito Pandan ...展开 Happy Siopao (Formulation #05-022) is a formulation to make delicious Filipino sweet breads using Bakels Shortening, Fino Double Acting Baking Powder, Bakels Instant Active Dry Yeast (High Sugar), Monofresh, Dobrim Nobro, Pandan Kaya Premix, Apito Pandan Paste, Apito Yam Paste, and Apito Yam Taro Paste. 收起 | |
| Hawaiian Wheaten Bread (Formulation #09-115) | Bakels Worldwide | Hawaiian Wheaten Bread (Formulation #09-115) is a formulation to create semi-sweet Hawaiian wheat bread using Fino Meal Base, Dobrim Nobro, Bakels Instant Active Dry Yeast (Low Sugar), Bakels Shortening, and Butta Butteroils Substitute. | |
| Heavenly Chocolate Cake (Formulation #03-021) | Bakels Worldwide | Heavenly Chocolate Cake (Formulation #03-021) is a formulation to produce a rich, divine-tasting chocolate cake using the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Fino Dark Chocolate Chips. | |
| Herb Baguette (Formulation #00-027) | Bakels Worldwide | Herb Baguette (Formulation #00-027) is a formulation to create tasty country herb bread baguettes using Bakels Instant Active Dry Yeast (Low Sugar), Bakels Country Herbs Base, Lecitex Bread Improver, and Bakels Shortening. | |
| Herb Baguette (Formulation #99-013) | Bakels Worldwide | Herb Baguette (Formulation #99-013) is a formulation to make crisp country herb baguettes using Bakels Instant Active Dry Yeast (Low Sugar), Bakels Country Herbs Base, and Dobrim High Speed. | |
| Herb Loaf (Formulation #00-028) | Bakels Worldwide | Herb Loaf (Formulation #00-028) is a formulation to create semi-sweet herb breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakles Country Herbs Base, and Bakels Shortening. | |
| Herb Pandesal (Formulation #02-027) | Bakels Worldwide | Herb Pandesal (Formulation #02-027) is a formulation to produce semi-sweet Filipino bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Bakels Country Herbs Base, Bakels Shortening, and Bakels Margarine Special. | |
| Herbed Cheese Rolls (Formulation #07-030) | Bakels Worldwide | Herbed Cheese Rolls (Formulation #07-030) is a formulation to create semi-sweet herb & cheese bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Dobrim Nobro, and Bakels Country Herbs Base. | |
| Herbed Corn & Mushroom Potato Cake (Formulation #02-028) | Bakels Worldwide | Herbed Corn & Mushroom Potato Cake (Formulation #02-028) is a formulation to make savoury herbed corn & mushroom potato cake squares using Bakels Country Herb Base. | |
| Hi-Fiber 'Snowskin' Mooncake (Formulation #R1533004/2011) | Bakels Worldwide | Hi-Fiber 'Snowskin' Mooncake (Formulation #R1533004/2011) is a formulation to create specialty mooncakes using Apito Peppermint Paste and Butta Butteroils Substitute. | |
| Hi-Fiber Soft Bread (Formulation #R3912003/2011) | Bakels Worldwide | Hi-Fiber Soft Bread (Formulation #R3912003/2011) is a formulation to create fluffy, fiber-rich bread using Goliath Graham Bread Mix, Butta Butteroils Substitute, Lecitem Pumpables, Bakels Instant Active Dried Yeast, and Monofresh. | |
| Hi-Fiber Wholemeal Bread (Formulation #R3912004/2011) | Bakels Worldwide | Hi-Fiber Wholemeal Bread (Formulation #R3912004/2011) is a formulation to make fiber-rich wholewheat buns using Goliath Graham Bread Mix, Bakels Instant Active Dried Yeast, Lecitem Universal, and Butta Butteroils Substitute. | |
| Hi-Fiber Wholemeal Bread (Formulation #R3912005/2011) | Bakels Worldwide | Hi-Fiber Wholemeal Bread (Formulation #R3912005/2011) is a formulation to produce high fiber wholewheat bread using Goliath Graham Bread Mix, Butta Butteroils Substitute, Bakels Instant Active Dried Yeast, and Lecitem Universal. | |
| High Ratio Cake (Formulation #R220b) | Bakels Worldwide | High Ratio Cake (Formulation #R220b) is a formulation to create a delicious Madeira cake using the products P3, Castor Sugar, Hercules Baking Powder, Balec, and Morah Cake Medium. | |
| High Ratio Sultana Cake (Formulation #R220d) | Bakels Worldwide | High Ratio Sultana Cake (Formulation #R220d) is a formulation to create a delicious sultana fruit cake using Castor Sugar, Hercules Baking Powder, Morah Cake Medium, P3, Apito Fruit Cake Paste, Apito Egg Yellow Colour, and Colset. | |
| Ho-Rye Cake (Formulation #R3821002/2011) | Bakels Worldwide | Ho-Rye Cake (Formulation #R3821002/2011) is a formulation to make Horlicks & Rye Cake Bars or Slices using Ovalett Special, Bakels Margarine P, and Fino Rye Base. | |
| Holiday Mousse (Formulation #09-093) | Bakels Worldwide | Holiday Mousse (Formulation #09-093) is a formulation to make a festive mousse cake using Pettina Sponge Mix Complete, Fino Dark Chocolate Buttons, Bakels Whipping Cream, and Actiwhite. | |
| Honey Ginger Biscuits (Formulation #R750g) | Bakels Worldwide | Honey Ginger Biscuits (Formulation #R750g) is a formulation to produce scrumptious honey gingerbread biscuits/cookies using Morah Cake Medium Twin and Castor Sugar. | |
| Honey Loaf Cake (Formulation #07-086) | Bakels Worldwide | Honey Loaf Cake (Formulation #07-086) is a formulation to create sweet honey cake loaves using Ovalett Cake Emulsifier, Bakels Baking Powder, Bakels Margarine Special, and Butta Butteroils Substitute. | |
| Honey Oat Cookies (Formulation #R730J) | Bakels Worldwide | Honey Oat Cookies (Formulation #R730J) is a formulation to create scrumptious honey & oat cookies using Bakels Cookie Concentrate. | |
| Honey Wheat Bread (Formulation #03-022) | Bakels Worldwide | Honey Wheat Bread (Formulation #03-022) is a formulation to make semi-sweet honey wheat bread using Butta Butteroils Substitute, Dobrim Nobro, Bakels Instant Active Dry Yeast (High Sugar), and Fino Meal Base. | |
| Honey-Carrot Multiseed Bread (06062) (Formulation #06-062) | Bakels Worldwide | Honey-Carrot Multiseed Bread (06062) (Formulation #06-062) is a formulation to create loaves of semi-sweet multiseed honey & carrot bread using Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar). | |
| Honeycomb Crunch Cake (Formulation #05-023) | Bakels Worldwide | Honeycomb Crunch Cake (Formulation #05-023) is a formulation to produce a crispy honeycomb cake using Pettina Sponge Mix Complete, Whip-Brite Whipped Topping Powder, and Apito Butta Vanilla Essence. | |
| Honeycorn Loaves (Formulation #R105f) | Bakels Worldwide | Honeycorn Loaves (Formulation #R105f) is a formulation to create loaves of sweet honey cornbread using Hercules Roll Mix and Bakels Instant Active Yeast. | |
| Hot Cross Bun (Formulation #R3699001/2011) | Bakels Worldwide | Hot Cross Bun (Formulation #R3699001/2011) is a formulation to make sweet, delicious hot cross buns using Apito Hot Cross Bun Concentrate, Bakels Margarine P, and Bakels Instant Active Yeast. | |
| Hot Cross Buns (using Baktem Red) (Formulation #17200B) | Bakels Worldwide | Hot Cross Buns (using Baktem Red) (Formulation #17200B) is a formulation using Baktem Red, Bakels Instant Active Dried Yeast, and Apito Bun Spice Essence to make scrumptious hot cross buns. | |
| Hot Cross Buns (using Hamburger Mix) (Formulation #17500C) | Bakels Worldwide | Hot Cross Buns (using Hamburger Mix) (Formulation #17500C) is a formulation using Dobrim 500, Hamburger Mix, Bakels Instant Active Dried Yeast, and Apito Bun Spice Essence to make fruited & spiced sweet buns. | |
| Hot Cross Buns (using Merita) (Formulation #17700B) | Bakels Worldwide | Hot Cross Buns (using Merita) (Formulation #17700B) is a formulation using Dobrim 500, Merita, Bakels Instant Active Dried Yeast, and Apito Bun Spice Essence to make fruited and spiced sweet buns. | |
| Hot Cross Buns (using Merita V) (Formulation #17750B) | Bakels Worldwide | Hot Cross Buns (using Merita V) (Formulation #17750B) is a formulation using Dobrim 500, Merita V, Bakels Instant Active Dried Yeast, and Apito Bun Spice Essence to make delicious hot cross buns. | |
| Hot Cross Wheat Raisin Buns (Formulation #03-023) | Bakels Worldwide | Hot Cross Wheat Raisin Buns (Formulation #03-023) is a formulation used to create whole wheat & raisin sweet buns. This recipe includes the products Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Fino M...展开 Hot Cross Wheat Raisin Buns (Formulation #03-023) is a formulation used to create whole wheat & raisin sweet buns. This recipe includes the products Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Fino Meal Base, Bakels Shortening, and Diamond Glaze Neutral. 收起 | |
| Huge Egg Bread (Formulation #R1533005/2011) | Bakels Worldwide | Huge Egg Bread (Formulation #R1533005/2011) is a formulation to make delicious egg bread using Butta Butteroils Substitute, Bakels Instant Active Dried Yeast, Bacom A100, and Lecitem Supreme. | |
| Hummingbird Cake (Formulation #R3779002/2011) | Bakels Worldwide | Hummingbird Cake (Formulation #R3779002/2011) is a formulation used to create cakes. This formulation includes the products Bakels Multifibre Muffin Mix, Colset, Apito Flavouring Paste - Banana, and Apito Flavouring Paste - Pineapple. | |
| Hung Ma Bread (Formulation #08-029) | Bakels Worldwide | Hung Ma Bread (Formulation #08-029) is a formulation to produce distinctive fried Chinese sweet bread. This recipe uses the products Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Lecitem Supreme, Bakels Shortening, and Butta Butteroils...展开 Hung Ma Bread (Formulation #08-029) is a formulation to produce distinctive fried Chinese sweet bread. This recipe uses the products Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Lecitem Supreme, Bakels Shortening, and Butta Butteroils Substitute. 收起 | |
| Hup Too Soo (Formulation #R1525/1528007/2011) | Bakels Worldwide | Hup Too Soo (Formulation #R1525/1528007/2011) is a formulation to create tasty Chinese cookies/biscuits using Bakels Margarine P and Butta Butteroils Substitute. | |
| Hushpuppies (Formulation #03-024) | Bakels Worldwide | Hushpuppies (Formulation #03-024) is a formulation to create golden fried hushpuppies using Fino Meal Base, Bakels Baking Powder, and Bakels Pesto Base. | |
| Ice Cream (Formulation #11-038) | Bakels Worldwide | Ice Cream (Formulation #11-038) is a formulation to make sweet vanilla ice cream using Apito Essences - Butta Vanilla. | |
| Icing Cream (Formulation #R4220001/2011) | Bakels Worldwide | Icing Cream (Formulation #R4220001/2011) is a formulation to make delicious creamy icing using Bakels Cremello and Pettinice RTR White Icing. | |
| Inipit Cake (Conventional Method) (Formulation #08-030) | Bakels Worldwide | Inipit Cake (Conventional Method) (Formulation #08-030) is a formulation to produce rich, custard-filled Filipino flat cakes using Bakels Baking Powder, Ovalett Cake Emulsifier, and Brite Vanilla Extra Strength. | |
| Inipit (Formulation #11-008) | Bakels Worldwide | Inipit (Formulation #11-008) is a formulation to create delicious Filipino sponge cake sandwiches using Bakels Cake Concentrate, Ovalett Cake Emulsifier, and Bakels Bake-Stable Custard Mix. | |
| Isla De Manzanas (Formulation #11-045) | Bakels Worldwide | Isla De Manzanas (Formulation #11-045) is a formulation to create tropical semi-sweet bread using Balec Lacto Albumen, Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Margarine Special, Fino Potato Flakes, Bakels Country Her...展开 Isla De Manzanas (Formulation #11-045) is a formulation to create tropical semi-sweet bread using Balec Lacto Albumen, Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Margarine Special, Fino Potato Flakes, Bakels Country Herb Base, Les Fruits Apple 50%, and Saphire Neutral. 收起 | |
| Jaffa Cookies (Formulation #R730K) | Bakels Worldwide | Jaffa Cookies (Formulation #R730K) is a formulation to produce delicious orange & chocolate cookies using Bakels Cookie Concentrate and Apito Orange Paste. | |
| Jam Drops (Formulation #10-043) | Bakels Worldwide | Jam Drops (Formulation #10-043) is a formulation to produce delicious jam-filled cookies/biscuits using Bakels Cake Concentrate. | |
| Japanese Coconut Cake (Formulation #R1525/1528013/2011) | Bakels Worldwide | Japanese Coconut Cake (Formulation #R1525/1528013/2011) is a formulation to make a delicious Japanese-style cake using Castor Sugar, Bakels Margarine P, and Hercules Baking Powder. | |
| Japanese Sandwich (Formulation #R1111002/2011) | Bakels Worldwide | Japanese Sandwich (Formulation #R1111002/2011) is a formulation to create tasty Japanese sandwich bread using Rotitex, Lecitem Universal, and Bakels Instant Active Dried Yeast. | |
| Jelly Roll (09054) (Formulation #09-054) | Bakels Worldwide | Jelly Roll (09054) (Formulation #09-054) is a formulation to make tasty sponge cake jelly rolls using Bakels Cake Concentrate. | |
| Jelly Roll (09055) (Formulation #09-055) | Bakels Worldwide | Jelly Roll (09055) (Formulation #09-055) is a formulation to produce a delicious sponge cake roll using Bakels Cake Concentrate and Ovalett Cake Emulsifier. | |
| Jelly Roll (10048) (Formulation #10-048) | Bakels Worldwide | Jelly Roll (10048) (Formulation #10-048) is a formulation to create a rich jelly cake roll using Ovalett Special (NC) and Bakels Baking Powder. | |
| Jelly Roll (All-in) (Formulation #99-031) | Bakels Worldwide | Jelly Roll (All-in) (Formulation #99-031) is a formulation to make a rich sponge cake roll using Ovalett Cake Emulsifier and Bakels Baking Powder. |
