| Cross Mix (Formulation #R703b) | Bakels Worldwide | Cross Mix (Formulation #R703b) is a formulation to create fruit & spiced sweet buns using Mastermix Choux Paste Concentrate. | |
| Cup Cake (Formulation #R3764002/2013) | Bakels Worldwide | Cup Cake (Formulation #R3764002/2013) is a formulation to create scrumptious cupcakes using Bakels Cup Cake Mix 55T. | |
| Cup Cake Galore (Formulation #05-012) | Bakels Worldwide | Cup Cake Galore (Formulation #05-012) is a formulation to create tasty cupcakes using Balec Lacto Albumen, Bakels Baking Powder, Preserv, Butta Butteroils Substitute, Bakels Shortening, and Ovalett Cake Emulsifier. | |
| Cupcakes (Formulation #09-080) | Bakels Worldwide | Cupcakes (Formulation #09-080) is a formulation to make delicious cupcakes using Bakels Baking Powder, Ovalett Cake Emulsifier, Brite Vanilla Extra Strength, and Preserv. | |
| Custard Cake (Formulation #06-045) | Bakels Worldwide | Custard Cake (Formulation #06-045) is a formulation to create a specialty custard cake using Brite Vanilla Extra Strength, Bakels Baking Powder, and Ovalett Cake Emulsifier. | |
| Custard-Filled Footballs (Formulation #08-023) | Bakels Worldwide | Custard-Filled Footballs (Formulation #08-023) is a formulation to make sports-themed sweet breads using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, Bakels Bake-Stable Custard Mix, and Apito Choc...展开 Custard-Filled Footballs (Formulation #08-023) is a formulation to make sports-themed sweet breads using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, Bakels Bake-Stable Custard Mix, and Apito Chocolate Paste. 收起 | |
| Dark Rich Fruit or Christmas Cake (Formulation #R220e) | Bakels Worldwide | Dark Rich Fruit or Christmas Cake (Formulation #R220e) is a formulation to create a tasty fruit cake using Morah Cake Medium, P3, Apito Rum Essence, Apito Caramel Colour, Apito Fruit Cake Paste, and Hercules Baking Powder. | |
| DE Square (Formulation #R1525/1528006/2011) | Bakels Worldwide | DE Square (Formulation #R1525/1528006/2011) is a formulation to create sweet bread squares using Bakels Margarine P. | |
| Decadent Chocolate Cake (00019) (Formulation #00-019) | Bakels Worldwide | Decadent Chocolate Cake (00019) (Formulation #00-019) is a formulation to make a scrumptious chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Fino Dark Chocolate Buttons. | |
| Decadent Chocolate Cake (06047) (Formulation #06-047) | Bakels Worldwide | Decadent Chocolate Cake (06047) (Formulation #06-047) is a formulation to create a scrumptious chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Bakels Dark Choco Fudge. | |
| Double Chocolate Raspberry Cake Mousse (Formulation #12-0201) | Bakels Worldwide | Double Chocolate Raspberry Cake Mousse (Formulation #12-0201) is a formulation to create a chocolate raspberry mousse cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Ovalett Cake Emulsifier, Whip-Brite Whipped Topping Powder, Saphire Neut...展开 Double Chocolate Raspberry Cake Mousse (Formulation #12-0201) is a formulation to create a chocolate raspberry mousse cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Ovalett Cake Emulsifier, Whip-Brite Whipped Topping Powder, Saphire Neutral, Bakels Alkalized Cocoa Powder, Les Fruits Raspberry 50%, and Diamond Glaze Dark Chocolate. 收起 | |
| Double Chocolate Raspberry Log (Formulation #10-093) | Bakels Worldwide | Double Chocolate Raspberry Log (Formulation #10-093) is a formulation to make a delicious chocolate raspberry cake roll using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels White Chocolate Truffle (Heat & Pour), Les Fruits Raspberry 50%, and Bak...展开 Double Chocolate Raspberry Log (Formulation #10-093) is a formulation to make a delicious chocolate raspberry cake roll using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels White Chocolate Truffle (Heat & Pour), Les Fruits Raspberry 50%, and Bakels Dark Choco Fudge. 收起 | |
| Double Chocolate Roll (Formulation #R3715002/2011) | Bakels Worldwide | Double Chocolate Roll (Formulation #R3715002/2011) is a formulation to create delicious chocolate bread rolls using Bakels Sponge Mix Complete (M) and Apito Chocolate Emulco. | |
| Double Chocolate Soft Cookies (Formulation #R3791001/2011) | Bakels Worldwide | Double Chocolate Soft Cookies (Formulation #R3791001/2011) is a formulation to create soft double chocolate cookies/biscuits using Bakels Butta Blends. | |
| Dough Pin's Bread (Formulation #05-014) | Bakels Worldwide | Dough Pin's Bread (Formulation #05-014) is a formulation to create tasty sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Monofresh, Bakels Shortening, and Bakels Margarine Special. | |
| Doughnut (Formulation #R1533006/2011) | Bakels Worldwide | Doughnut (Formulation #R1533006/2011) is a formulation to make sweet donuts using Butta Butteroils Substitute, Hercules Baking Powder, Bakels Instant Active Dried Yeast, and Apito Vanilla Vanola. | |
| Doughnuts (10078) (Formulation #10-078) | Bakels Worldwide | Doughnuts (10078) (Formulation #10-078) is a formulation to produce delicious cream-filled donuts using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Baking Powder, and Bakels Bavarian Cream. | |
| Durian and Butter Cookies Cheesecake (Formulation #09-051) | Bakels Worldwide | Durian and Butter Cookies Cheesecake (Formulation #09-051) is a formulation to create a specialty cheesecake using Bakels Whipping Cream and Apito Durian Paste. | |
| Easter Buns (Formulation #R110f) | Bakels Worldwide | Easter Buns (Formulation #R110f) is a formulation to make fruit-filled Easter sweet buns using Bakels Liquid Improver, Master Fat, Bakels Instant Active Yeast, and Apito Bunspice Paste. | |
| Eggless Chocolate Cake (Formulation #04-018) | Bakels Worldwide | Eggless Chocolate Cake (Formulation #04-018) is a formulation to make an egg-free frosted chocolate cake using Fino Chocolate Cake Mix, Fino Dark Chocolate Buttons, and Bakels Shortening. | |
| Ensaymada (09008) (Formulation #09-008) | Bakels Worldwide | Ensaymada (09008) (Formulation #09-008) is a formulation to create Filipino sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, and Bakels Shortening. | |
| Ensaymada (10054) (Formulation #10-054) | Bakels Worldwide | Ensaymada (10054) (Formulation #10-054) is a formulation to make Filipino sweet rolls using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Bakels Margarine Special. | |
| Ensaymada Especial (Formulation #99-012) | Bakels Worldwide | Ensaymada Especial (Formulation #99-012) is a formulation to make specialty Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, and Bakels Shortening. | |
| Ensaymada Sponge (Formulation #09-009) | Bakels Worldwide | Ensaymada Sponge (Formulation #09-009) is a formulation used to create spongy Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, and Bakels Shortening. | |
| European Muffin (Formulation #R3855001/2011) | Bakels Worldwide | European Muffin (Formulation #R3855001/2011) is a formulation to make tasty European-style muffins using Bakels European Muffin Mix, Castor Sugar, and Bakels Margarine P. | |
| Expresso Loaf (Formulation #09-010) | Bakels Worldwide | Expresso Loaf (Formulation #09-010) is a formulation to create scrumptious coffee & chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, Apito Chocolate Paste, Bakels Alkalized Cocoa Powder, Apito Expresso Paste, an...展开 Expresso Loaf (Formulation #09-010) is a formulation to create scrumptious coffee & chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, Apito Chocolate Paste, Bakels Alkalized Cocoa Powder, Apito Expresso Paste, and Bakels Dark Choco Fudge. 收起 | |
| Fantasy Loaf (Formulation #08-027) | Bakels Worldwide | Fantasy Loaf (Formulation #08-027) is a formulation to make loaves of sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Rotitex, Les Fruits Apple 50%, and Butta Butteroils Substitute. | |
| Fantasy Sponge Bars (Formulation #07-027) | Bakels Worldwide | Fantasy Sponge Bars (Formulation #07-027) is a formulation to make delicious fruit & cream sponge cake bars using Ovalett Cake Emulsifier, Bakels Baking Powder, Bakels Margarine Special, Apito Expresso Paste, Apito Strawberry Paste, and Bakels Whipping Cr...展开 Fantasy Sponge Bars (Formulation #07-027) is a formulation to make delicious fruit & cream sponge cake bars using Ovalett Cake Emulsifier, Bakels Baking Powder, Bakels Margarine Special, Apito Expresso Paste, Apito Strawberry Paste, and Bakels Whipping Cream. 收起 | |
| Filled Pandesal (Formulation #02-026) | Bakels Worldwide | Filled Pandesal (Formulation #02-026) is a formulation to create cheese-filled Filipino sweet bread using Bakels Shortening, Butta Butteroils Substitute, Dobrim Nobro, and Bakels Instant Active Dry Yeast (High Sugar). | |
| Fino Meal Cake (Formulation #07-089) | Bakels Worldwide | Fino Meal Cake (Formulation #07-089) is a formulation to produce a tasty whole meal cake using Bakels Muffin Mix and Fino Meal Base. | |
| Fit for Life Banana Loaf (Formulation #06-055) | Bakels Worldwide | Fit for Life Banana Loaf (Formulation #06-055) is a formulation to create sweet banana bread using Bakels Baking Powder, Bakels Margarine Special, Balec Lacto Albumen, Ovalett Cake Emulsifier, and Brite Vanilla Extra Strength. | |
| Flourless Chocolate Peppermint Cake (Formulation #07-028) | Bakels Worldwide | Flourless Chocolate Peppermint Cake (Formulation #07-028) is a formulation to create a delicious flourless chocolate peppermint cake using Fino Dark Chocolate Buttons and Apito Peppermint Paste. | |
| Fruit Bread and Buns (Formulation #39465C) | Bakels Worldwide | Fruit Bread and Buns (Formulation #39465C) is a formulation using Bakels Advance Bread and Roll Concentrate, Bakels Instant Active Dried Yeast, Merita, and Apito Bun Spice Essence to make spiced fruit sweet bread & buns. | |
| 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 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-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. | |
| 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 | |
| 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 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. | |
| 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. | |
| 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. | |
| 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 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. | |
| 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 | |
| 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. | |
| 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. | |
| 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 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. | |
| 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. | |
| 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 | |
| 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 | |
| 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. | |
| 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. | |
| 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. | |
| Kababayan (09085) (Formulation #09-085) | Bakels Worldwide | Kababayan (09085) (Formulation #09-085) is a formulation to make delicious Filipino cake muffins using Bakels Instant Active Dry Yeast (High Sugar), Bakels Baking Powder, Bakels Margarine Special, Bakels Shortening, and Bakels Cake Concentrate. | |
| Kababayan (Formulation #99-017) | Bakels Worldwide | Kababayan (Formulation #99-017) is a formulation to create scrumptious Filipino cake muffins using Bakels Instant Active Dry Yeast (High Sugar), Fino Double Acting Baking Powder, Bakels Margarine Special, Bakels Shortening, and Ovalett Special (NC). | |
| Kiwi Swiss Roll (Formulation #R3715004/2011) | Bakels Worldwide | Kiwi Swiss Roll (Formulation #R3715004/2011) is a formulation used to create tasty tropical cake rolls using Bakels Sponge Mix Complete (M) and Bakels Kiwifruit Filling. | |
| Kokomix Slice - Apricot Topping (Formulation #R702f) | Bakels Worldwide | Kokomix Slice - Apricot Topping (Formulation #R702f) is a formulation to make delicious coconut & apricot slices using Morah Cake Medium, Pettina Kokomix, NZB Icing Sugar, and Apito Apricot Paste. | |
| Lemon Babka (Formulation #09-013) | Bakels Worldwide | Lemon Babka (Formulation #09-013) is a formulation to produce a round of tasty lemon sweet bread using Balec Lacto Albumen, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Extra Strength, Butta Butteroils Substitute, Apito Lemon Paste, and Brite Vani...展开 Lemon Babka (Formulation #09-013) is a formulation to produce a round of tasty lemon sweet bread using Balec Lacto Albumen, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Extra Strength, Butta Butteroils Substitute, Apito Lemon Paste, and Brite Vanilla Extra Strength. 收起 | |
| Lemon Blueberry Ring Cake (Formulation #12-0221) | Bakels Worldwide | Lemon Blueberry Ring Cake (Formulation #12-0221) is a formulation to create a rich lemon & blueberry cake ring using Bakels Muffin Mix, Apito Lemon Paste, and Les Fruits Blueberry 30%. | |
| Lemon Blueberry Roll (Formulation #11-013c) | Bakels Worldwide | Lemon Blueberry Roll (Formulation #11-013c) is a formulation to create a fruity jelly cake roll using Bakels Cake Concentrate, Apito Lemon Paste, Bakels Whipping Cream, and Les Fruits Blueberry 50%. | |
| Lemon Mango Bread (Formulation #11-064) | Bakels Worldwide | Lemon Mango Bread (Formulation #11-064) is a formulation to produce fruity lemon & mango sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, and Apito Flavouring Paste - Lemon. | |
| Lemon Raspberry Cake (Formulation #07-033) | Bakels Worldwide | Lemon Raspberry Cake (Formulation #07-033) is a formulation to make a decadent lemon & raspberry cake using the products Bakels Muffin Mix, Apito Lemon Paste, Les Fruits Raspberry 50%, and Whip-Brite Whipped Topping Powder. | |
| Lemon Squares (Formulation #04-039) | Bakels Worldwide | Lemon Squares (Formulation #04-039) is a formulation to make rich lemony bars using Bakels Baking Powder and Apito Flavouring Paste - Lemon. | |
| Lemon Squares (Formulation #11-011) | Bakels Worldwide | Lemon Squares (Formulation #11-011) is a formulation to produce sweet, zesty lemon cake bars using Bakels Cake Concentrate and Apito Flavouring Paste - Lemon. | |
| Lemon Strawberry Cheesecake (Formulation #12-023) | Bakels Worldwide | Lemon Strawberry Cheesecake (Formulation #12-023) is a formulation to produce a tasty lemon & strawberry cheesecake. This recipe includes the products Ovalett Cake Emulsifier, Bakels Baking Powder, Brite Vanilla Extra Strength, Apito Flavouring Paste - Le...展开 Lemon Strawberry Cheesecake (Formulation #12-023) is a formulation to produce a tasty lemon & strawberry cheesecake. This recipe includes the products Ovalett Cake Emulsifier, Bakels Baking Powder, Brite Vanilla Extra Strength, Apito Flavouring Paste - Lemon, Saphire Neutral, Bakels Whipping Cream, Diamond Glaze Neutral, and Unifil Strawberry. 收起 | |
| Lemon Whoopie Pie (Formulation #11-059) | Bakels Worldwide | Lemon Whoopie Pie (Formulation #11-059) is a formulation to create creamy, lemony whoopie pies using Bakels Muffin Mix, Bakels Shortening, Apito Lemon Paste, Whip-Brite Whipped Topping Powder, and Apito Orange Paste. | |
| Light Cheesecake (Formulation #R600c) | Bakels Worldwide | Light Cheesecake (Formulation #R600c) is a formulation to make tasty light cheesecakes using Pettina Cheesecake Mix, Bakels Fond Royale Neutral, and Apito Lemon Essence. | |
| Light Madeira Cake (Formulation #R210p) | Bakels Worldwide | Light Madeira Cake (Formulation #R210p) is a formulation to create a delicious light sponge cake using Fino Sponge Mix, Morah Continental, P3, and Wispalett. | |
| Low Cost Ensaymada (Formulation #04-019) | Bakels Worldwide | Low Cost Ensaymada (Formulation #04-019) is a formulation to create tasty Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, and Bakels Margarine Special. | |
| Low Cost Pianono (Formulation #08-033) | Bakels Worldwide | Low Cost Pianono (Formulation #08-033) is a formulation to create a delicious Filipino sponge cake/jelly roll using Ovalett Cake Emulsifier, Balec Lacto Albumen, Fino Double Acting Baking Powder, and Brite Vanilla Extra Strength. | |
| Low Cost Sweet Dough (Formulation #07-034) | Bakels Worldwide | Low Cost Sweet Dough (Formulation #07-034) is a formulation to make rich fruit & coffee sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Bakels Margarine Special, Dobrim High Speed, Monofresh, Apito Pandan Paste, Apito Ex...展开 Low Cost Sweet Dough (Formulation #07-034) is a formulation to make rich fruit & coffee sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Bakels Margarine Special, Dobrim High Speed, Monofresh, Apito Pandan Paste, Apito Expresso Paste, and Apito Yam Paste. 收起 | |
| Low Cost Sweet Dough (Formulation #08-034) | Bakels Worldwide | Low Cost Sweet Dough (Formulation #08-034) is a formulation to produce creamy sweet rolls in peanut butter, butter custard, and milk shake flavour varieties. This recipe includes the products Bakels Shortening, Bakels Margarine Special, Balec Lacto Albume...展开 Low Cost Sweet Dough (Formulation #08-034) is a formulation to produce creamy sweet rolls in peanut butter, butter custard, and milk shake flavour varieties. This recipe includes the products Bakels Shortening, Bakels Margarine Special, Balec Lacto Albumen, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, and Bakels Bake-Stable Custard Mix. 收起 |
