| 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. | |
| Lemony Icing (Boiled) (Formulation #01-019) | Bakels Worldwide | Lemony Icing (Boiled) (Formulation #01-019) is a formulation to create zesty, lemon flavoured boiled icing using Apito Flavouring Paste - Lemon. | |
| Lengua De Gato (Formulation #03-025) | Bakels Worldwide | Lengua De Gato (Formulation #03-025) is a formulation used to create thin Filipino butter biscuits/cookies using Ovalett Cake Emulsifier. | |
| 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. | |
| Linzer Cookies (Formulation #10-089) | Bakels Worldwide | Linzer Cookies (Formulation #10-089) is a formulation to create delicious fruit jam-filled Austrian cookies using Bakels Cake Concentrate and Butta Butteroils Substitute. | |
| Loaf Bread (07076) (Formulation #07-076) | Bakels Worldwide | Loaf Bread (07076) (Formulation #07-076) is a formulation to create tasty semi-sweet bread loaves using Bakels Instant Active Dry Yeast (High Sugar), Rotitex, Dobrim Nobro, Monofresh, and CSP 60. | |
| Loaf Bread (08032) (Formulation #08-032) | Bakels Worldwide | Loaf Bread (08032) (Formulation #08-032) is a formulation to make loaves of tasty semi-sweet bread using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Lecitem Supreme Bread Improver. | |
| Loaf Bread (09015) (Formulation #09-015) | Bakels Worldwide | Loaf Bread (09015) (Formulation #09-015) is a formulation to produce delicious semi-sweet bread loaves using Bakels Instant Active Dry Yeast (High Sugar), CSP 60, and Lecitem Pumpables. | |
| Loaf Bread (09016) (Formulation #09-016) | Bakels Worldwide | Loaf Bread (09016) (Formulation #09-016) is a formulation to produce tasty loaves of semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), CSP 60, and Lecitem Pumpables. | |
| Loaf Bread (10008) (Formulation #10-008) | Bakels Worldwide | Loaf Bread (10008) (Formulation #10-008) is a formulation to create delectable semi-sweet bread loaves using Bakels Instant Active Dry Yeast (Low Sugar), CSP 60, Dobrim Extra Strength, and Bakels Shortening. | |
| Loaf Bread (10061) (Formulation #10-061) | Bakels Worldwide | Loaf Bread (10061) (Formulation #10-061) is a formulation to make delicious loaves of semi-sweet bread using Bakels Instant Active Dry Yeast (Low Sugar), CSP 60, Bakels Shortening, and Dobrim Sweet. | |
| Loaf Bread, Reduced Sugar (Formulation #10-006) | Bakels Worldwide | Loaf Bread, Reduced Sugar (Formulation #10-006) is a formulation to make tasty semi-sweet bread loaves with lower sugar content using Bakels Instant Active Dry Yeast (Low Sugar), CSP 60, Bakels Shortening, and Dobrim Sweet. | |
| Loaf Bread, Reduced Sugar (Formulation #10-007) | Bakels Worldwide | Loaf Bread, Reduced Sugar (Formulation #10-007) is a formulation to produce scrumptious semi-sweet bread with decreased sugar content using Bakels Instant Active Dry Yeast (Low Sugar), CSP 60, Dobrim Nobro, Bakels Shortening, and Dobrim Sweet. | |
| Loaf Bread, Reduced Sugar (Formulation #10-077) | Bakels Worldwide | Loaf Bread, Reduced Sugar (Formulation #10-077) is a formulation to make loaves of tasty semi-sweet bread using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Extra Strength, Bakels Shortening, and Dobrim Sweet. | |
| Loaf Bread (Sponge and Dough) (Formulation #09-017) | Bakels Worldwide | Loaf Bread (Sponge and Dough) (Formulation #09-017) is a formulation to produce tasty loaves of semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, and CSP 60. | |
| Loaf Bread (Straight Dough) (Formulation #09-018) | Bakels Worldwide | Loaf Bread (Straight Dough) (Formulation #09-018) is a formulation to create delicious semi-sweet bread loaves using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, and CSP 60. | |
| 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 | |
| Low Sugar Green Tea Cheesecake (Formulation #05-027) | Bakels Worldwide | Low Sugar Green Tea Cheesecake (Formulation #05-027) is a formulation to make a tasty reduced sugar green tea cheesecake using Apito Green Tea Paste, Apito Lemon Paste, and Brite Vanilla Extra Strength. | |
| Macapuno/Ube Bake Roll (Formulation #00-030) | Bakels Worldwide | Macapuno/Ube Bake Roll (Formulation #00-030) is a formulation to produce fruity Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Margarine Special, and Bakels Shortening. | |
| Macarons (Formulation #09-086) | Bakels Worldwide | Macarons (Formulation #09-086) is a formulation to create sweet almond meringue cookie sandwiches using Actiwhite and Brite Vanilla Extra Strength. | |
| Macarons (Formulation #R3110002/2011) | Bakels Worldwide | Macarons (Formulation #R3110002/2011) is a formulation to create scrumptious almond cookie sandwiches using Actiwhite and Apito Vanilla Vanola. | |
| Macaroon Brownies (Formulation #08-035) | Bakels Worldwide | Macaroon Brownies (Formulation #08-035) is a formulation to make rich, coconut-topped chocolate slices using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Brite Vanilla Extra Strength, and Bakels Baking Powder. | |
| Macaroons (Formulation #10-002) | Bakels Worldwide | Macaroons (Formulation #10-002) is a formulation to create tasty coconut mini cakes using the product Apito Butta Vanilla Essence. | |
| Madeira Cake (Formulation #R220a) | Bakels Worldwide | Madeira Cake (Formulation #R220a) is a formulation to make delicious Madiera cakes using Morah Cake Medium, P3, Hercules Baking Powder, Balec, and Castor Sugar. | |
| Malted Multiseed Bread (Formulation #R395901/2011) | Bakels Worldwide | Malted Multiseed Bread (Formulation #R395901/2011) is a formulation to create tasty malted multiseed bread using Bakels Instant Active Dried Yeast and Lecitem Universal. | |
| Mamon (06066) (Formulation #06-066) | Bakels Worldwide | Mamon (06066) (Formulation #06-066) is a formulation to make delicious Filipino sponge cakes using Ovalett Cake Emulsifer and Fino Double Acting Baking Powder. | |
| Mamon (09087) (Formulation #09-087) | Bakels Worldwide | Mamon (09087) (Formulation #09-087) is a formulation to produce scrumptious Filipino sponge cakes using Bakels Cake Concentrate. | |
| Mamon Bread (Formulation #06-067) | Bakels Worldwide | Mamon Bread (Formulation #06-067) is a formulation to create rich Filipino sweet bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, and Rotitex. | |
| Mamon Tostado (04040) (Formulation #04-040) | Bakels Worldwide | Mamon Tostado (04040) (Formulation #04-040) is a formulation to create scrumptious Filipino toasted sponge cakes/cookies using Ovalett Cake Emulsifier and Fino Double Acting Baking Powder. | |
| Mamon Tostado (08036) (Formulation #08-036) | Bakels Worldwide | Mamon Tostado (08036) (Formulation #08-036) is a formulation to make delicious Filipino toasted sponge cakes/cookies using Bakels Baking Powder and Ovalett Cake Emulsifier. | |
| Mango Cranberry Overload (Formulation #11-048) | Bakels Worldwide | Mango Cranberry Overload (Formulation #11-048) is a formulation to produce a decadent mango & cranberry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Muffin Mix, and Whip-Brite Whipped Topping Powder. | |
| Mango Pandan Torte (Formulation #05-028) | Bakels Worldwide | Mango Pandan Torte (Formulation #05-028) is a formulation to create a creamy mango & pandan layer cake using Pettina Sponge Mix Complete, Apito Pandan Paste, and Whip-Brite Whipped Topping Powder. | |
| Marble Butter Slice (Formulation #00-032) | Bakels Worldwide | Marble Butter Slice (Formulation #00-032) is a formulation to make rich, marbled chocolate & butter cake loaves/slices using Butta Butteroils Substitute, Fino Cake Emulsifier, Brite Vanilla Extra Strength, Fino Double Acting Baking Powder, and Bakels Alka...展开 Marble Butter Slice (Formulation #00-032) is a formulation to make rich, marbled chocolate & butter cake loaves/slices using Butta Butteroils Substitute, Fino Cake Emulsifier, Brite Vanilla Extra Strength, Fino Double Acting Baking Powder, and Bakels Alkalized Cocoa Powder. 收起 | |
| Mashed Pumpkin Scones (Formulation #R722s) | Bakels Worldwide | Mashed Pumpkin Scones (Formulation #R722s) is a formulation to create tasty pumpkin scones using Fino Scone Mix. | |
| Meal Bread Infused with Pesto Base (Formulation #05-030) | Bakels Worldwide | Meal Bread Infused with Pesto Base (Formulation #05-030) is a formulation to make semi-sweet whole grain pesto bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Fino Meal Base, Rotitex, and Bakels Pesto Base. | |
| Meal Choco Chip Bars (Formulation #02-030) | Bakels Worldwide | Meal Choco Chip Bars (Formulation #02-030) is a formulation to produce rich whole meal chocolate chip cookie bars. This recipe uses the products Fino Double Acting Baking Powder, Bakels Margarine Special, Brite Vanilla Extra Strength, Fino Meal Base, and ...展开 Meal Choco Chip Bars (Formulation #02-030) is a formulation to produce rich whole meal chocolate chip cookie bars. This recipe uses the products Fino Double Acting Baking Powder, Bakels Margarine Special, Brite Vanilla Extra Strength, Fino Meal Base, and Fino Dark Chocolate Chips. 收起 | |
| Meal Rye and Walnut Bread (Formulation #06-069) | Bakels Worldwide | Meal Rye and Walnut Bread (Formulation #06-069) is a formulation to create whole grain rye apple & walnut sweet bread using Fino Meal Base, Fino Rye Base, Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Bakels Shortening, and Les Fruits App...展开 Meal Rye and Walnut Bread (Formulation #06-069) is a formulation to create whole grain rye apple & walnut sweet bread using Fino Meal Base, Fino Rye Base, Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Bakels Shortening, and Les Fruits Apple 50%. 收起 | |
| Meat Thickening and Stabiliser (Formulation #R761a) | Bakels Worldwide | Meat Thickening and Stabiliser (Formulation #R761a) is a formulation to produce a delicious, heavy meat pie filling using the product Fino Pie Thickening. | |
| Meaty Bread (Formulation #00-033) | Bakels Worldwide | Meaty Bread (Formulation #00-033) is a formulation to make rich, meat & vegetable-filled sweet bread. This recipe includes the products Dobrim Nobro, Bakels Instant Active Dry Yeast (High Sugar), Monofresh, Bakels Pesto Base, and Bakels Shortening. | |
| Meringue (100% Actiwhite) (08037) (Formulation #08-037) | Bakels Worldwide | Meringue (100% Actiwhite) (08037) (Formulation #08-037) is a formulation to create baked meringue rosettes using the product Actiwhite. | |
| Milk Bun (Formulation #R3700000/2013) | Bakels Worldwide | Milk Bun (Formulation #R3700000/2013) is a formulation to create delicious Asian-style buns using Bakels Milk Bun Concentrate, Bakels Instant Active Dried Yeast, and Bakels Margarine P. | |
| Mini Doughnuts (Formulation #10-028) | Bakels Worldwide | Mini Doughnuts (Formulation #10-028) is a formulation to produce cream-filled, golden fried sweet bread rounds using Bakels Shortening, Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), Fino Double Acting Baking Powder, Balec Lact...展开 Mini Doughnuts (Formulation #10-028) is a formulation to produce cream-filled, golden fried sweet bread rounds using Bakels Shortening, Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), Fino Double Acting Baking Powder, Balec Lacto Albumen, Lecinta Plus, and Bakels Bavarian Cream. 收起 | |
| Mini Sponge Cakes (Formulation #11-022) | Bakels Worldwide | Mini Sponge Cakes (Formulation #11-022) is a formulation to produce bountiful miniature sponge cakes using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels Whipping Cream, Unifil Strawberry, Bakels Dark Choco Fudge, Diamond Glaze Dark Chocolate, a...展开 Mini Sponge Cakes (Formulation #11-022) is a formulation to produce bountiful miniature sponge cakes using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels Whipping Cream, Unifil Strawberry, Bakels Dark Choco Fudge, Diamond Glaze Dark Chocolate, and Diamond Glaze Red. 收起 | |
| Mint Chocolate Torte (05031) (Formulation #05-031) | Bakels Worldwide | Mint Chocolate Torte (05031) (Formulation #05-031) is a formulation to create a cool, minty chocolate cake using Pettina Chocolate Sponge Mix Complete, Whip-Brite Whipped Topping Powder, Apito Peppermint Paste, and Bakels Chocolate Truffle (Heat & Pour). | |
| Mixed Berries Cheese Bars (Formulation #11-034) | Bakels Worldwide | Mixed Berries Cheese Bars (Formulation #11-034) is a formulation to make delicious cream cheese & mixed berry cake bars. This recipe uses the products Brite Vanilla Extra Strength, Bakels White Chocolate Truffle (Heat & Pour), Les Fruits Blueberry 50%, Le...展开 Mixed Berries Cheese Bars (Formulation #11-034) is a formulation to make delicious cream cheese & mixed berry cake bars. This recipe uses the products Brite Vanilla Extra Strength, Bakels White Chocolate Truffle (Heat & Pour), Les Fruits Blueberry 50%, Les Fruits Raspberry 50%, and Les Fruits Strawberry 50%. 收起 | |
| Mixed Fruits Cookies (Formulation #R3792003/2011) | Bakels Worldwide | Mixed Fruits Cookies (Formulation #R3792003/2011) is a formulation to create buttery, fruity cookies/biscuits using Apito Biscuit Mix and Bakels Margarine P. | |
| Mixed Meal Cob (Formulation #R105g) | Bakels Worldwide | Mixed Meal Cob (Formulation #R105g) is a formulation to make crusty multigrain cobs Hercules Roll Mix and Bakels Instant Active Yeast. | |
| Mocha Roll (Formulation #00-034) | Bakels Worldwide | Mocha Roll (Formulation #00-034) is a formulation to make a rich coffe & chocolate cake roll using Ovalett Special (NC), Bakels Baking Powder, and Apito Chocolate Paste. | |
| Mocha Whoopie Pie (Formulation #11-060) | Bakels Worldwide | Mocha Whoopie Pie (Formulation #11-060) is a formulation to create creamy mocha whoopie pie sandwiches using Bakels Muffin Mix, Bakels Shortening, and Apito Mocha Paste. | |
| Moist Cheesy Cake (Formulation #10-075) | Bakels Worldwide | Moist Cheesy Cake (Formulation #10-075) is a formulation to make a rich, creamy specialty cake using Whip-Brite Whipped Topping Powder, Bakels Cake Concentrate, and Apito Lemon Paste. | |
| Morning Bread (05032) (Formulation #05-032) | Bakels Worldwide | Morning Bread (05032) (Formulation #05-032) is a formulation to produce sweet, custard-filled breakfast bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, CSP 60, Butta Butteroils Substitute, and Bakels Bake-Stable Custard Mix. | |
| Mud Cake (Formulation #R3804001/2012) | Bakels Worldwide | Mud Cake (Formulation #R3804001/2012) is a formulation to create rich, chocolatey mud cakes using Bakels Mud Cake Mix and Apito Chocolate Emulco. | |
| Mud Pie (Formulation #09-120) | Bakels Worldwide | Mud Pie (Formulation #09-120) is a formulation to create chocolatey mud pie slices using Bakels Cake Concentrate, Apito Chocolate Paste, Bakels Alkalized Cocoa Powder, Bakels White Chocolate Truffle (Heat & Pour), and Bakels Dark Choco Fudge. | |
| Muffin in Bread (Formulation #06-071) | Bakels Worldwide | Muffin in Bread (Formulation #06-071) is a formulation to make muffin-stuffed sweet rolls using Bakels Bake-Stable Custard Mix, Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Butta Butteroils Substitute, and Bakel...展开 Muffin in Bread (Formulation #06-071) is a formulation to make muffin-stuffed sweet rolls using Bakels Bake-Stable Custard Mix, Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Butta Butteroils Substitute, and Bakels Muffin Mix. 收起 | |
| Muffins (Formulation #09-101) | Bakels Worldwide | Muffins (Formulation #09-101) is a formulation to produce sweet cake muffins using Bakels Cake Concentrate. | |
| Multi Fibre Apple Muffins (Formulation #R377902/2012) | Bakels Worldwide | Multi Fibre Apple Muffins (Formulation #R377902/2012) is a formulation to create tasty, high fibre apple muffins using Bakels Multifibre Muffin Mix. | |
| Multigrains Bread & Buns (Formulation #R2187001/2011) | Bakels Worldwide | Multigrains Bread & Buns (Formulation #R2187001/2011) is a formulation to create tasty multigrain bread and rolls using Bakels 8 Grain Base, Butta Butteroils Substitute, Monofresh, Bakels Instant Active Dried Yeast, and Lecitem Pumpables. | |
| Multigrains Bread (Formulation #R1936001/2011) | Bakels Worldwide | Multigrains Bread (Formulation #R1936001/2011) is a formulation to produce tasty multigrain bread using Bakels 8 Grain Base, Lecitem Pumpables, Butta Butteroils Substitute, and Bakels Instant Active Dried Yeast. | |
| Multigrains Health Bread (Formulation #R3927002/2011) | Bakels Worldwide | Multigrains Health Bread (Formulation #R3927002/2011) is a formulation to make nutritious multigrain bread using Bakels 8 Grain Base, Lecitem Supreme, Bakels Margarine P, and Bakels Instant Active Dried Yeast. | |
| Multiseed Bread (Low G.I.) (Formulation #06-129) | Bakels Worldwide | Multiseed Bread (Low G.I.) (Formulation #06-129) is a formulation to create tasty multiseed bread rolls with a low glycemic index using Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (Low Sugar). | |
| Multiseed Crackers (Formulation #10-106) | Bakels Worldwide | Multiseed Crackers (Formulation #10-106) is a formulation to make crispy baked multiseed crackers using Low GI Multiseed Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Bakels Shortening. | |
| Multiseed Herb Ciabatta (Formulation #10-104) | Bakels Worldwide | Multiseed Herb Ciabatta (Formulation #10-104) is a formulation to produce delicious herb & multiseed ciabatta bread using Bakels Instant Active Dry Yeast (Low Sugar), Bakels Country Herb Base, and Low GI Multiseed Bread Concentrate. | |
| Multiseed Pan Pizza Crust (Formulation #08-041) | Bakels Worldwide | Multiseed Pan Pizza Crust (Formulation #08-041) is a formulation to create tasty multiseed pan pizza crust using Low GI Multiseed Bread Concentrate, Bakels Shortening, and Bakels Instant Active Dry Yeast (Low Sugar). | |
| Multiseed Raisin Rolls (Formulation #11-012) | Bakels Worldwide | Multiseed Raisin Rolls (Formulation #11-012) is a formulation to make semi-sweet multiseed raisin bread rolls using Low GI Multiseed Bread Concentrate, Lecitem Supreme, and Bakels Instant Active Dry Yeast (High Sugar). | |
| Multiseed Wheat Bread (Formulation #10-068) | Bakels Worldwide | Multiseed Wheat Bread (Formulation #10-068) is a formulation to produce hearty loaves of multiseed wheat bread using Low GI Multiseed Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Fino Meal Base. | |
| Neapolitan Pizza Bread (Formulation #05-033) | Bakels Worldwide | Neapolitan Pizza Bread (Formulation #05-033) is a formulation to produce zesty pizza loaves using Bakels Crustry Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), Bakels Country Herb Base, Bakels Pesto Base, and Rotitex. | |
| Nestum Cookies (Formulation #R1533009/2011) | Bakels Worldwide | Nestum Cookies (Formulation #R1533009/2011) is a formulation to make crispy, buttery cookies/biscuits using Castor Sugar, Butta Butteroils Substitute, and Apito Essences - Butta Vanilla. | |
| New York-Style Cheesecake (Formulation #04-042) | Bakels Worldwide | New York-Style Cheesecake (Formulation #04-042) is a formulation to create a scrumptious New York-style cheesecake using Brite Vanilla Extra Strength, Les Fruits Blueberry 50%, and Saphire Neutral. | |
| Nigerian Soft Roll (Formulation #R1525/1528003/2011) | Bakels Worldwide | Nigerian Soft Roll (Formulation #R1525/1528003/2011) is a formulation to make Nigerian-style soft bread rolls using Bacom A100, Bakels Instant Active Dried Yeast, Bakels Margarine P, and Lecitem Pumpables. | |
| Ninja Turtle Bread (Formulation #13-001) | Bakels Worldwide | Ninja Turtle Bread (Formulation #13-001) is a formulation to create fun, turtle-shaped sweet breads using Bakels Chia Seed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Bakels Bake-Stable Custard Mix, and Ba...展开 Ninja Turtle Bread (Formulation #13-001) is a formulation to create fun, turtle-shaped sweet breads using Bakels Chia Seed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Bakels Bake-Stable Custard Mix, and Bakels Margarine Special. 收起 | |
| No Sugar Added Brown Rye Bread (Formulation #09-019) | Bakels Worldwide | No Sugar Added Brown Rye Bread (Formulation #09-019) is a formulation to make delicious dark rye bread with no added sugar using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Sweet, Fino Rye Base, Bakels Eight Grains Base, and Bakels Shortening. | |
| No Sugar Added Cheese Herb Pandesal (Formulation #09-121) | Bakels Worldwide | No Sugar Added Cheese Herb Pandesal (Formulation #09-121) is a formulation to produce savoury Filipino bread rolls with no added sugar using Dobrim Sweet, Bakels Instant Active Dry Yeast (Low Sugar), Bakels Shortening, and Bakels Country Herbs Base. | |
| No Sugar Added Doughnuts (Formulation #09-113) | Bakels Worldwide | No Sugar Added Doughnuts (Formulation #09-113) is a formulation to produce tasty golden sweet bread with no added sugar using Dobrim Sweet, Bakels Shortening, Bakels Instant Active Dry Yeast (Low Sugar), Fino Double Acting Baking Powder, and Monofresh. | |
| No Sugar Added Grain Bread (Formulation #09-020) | Bakels Worldwide | No Sugar Added Grain Bread (Formulation #09-020) is a formulation to create fresh multigrain bread with no added sugar using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Sweet, Bakels Shortening, and Bakels Eight Grain Base. | |
| No Sugar Added Loaf Bread (Formulation #09-021) | Bakels Worldwide | No Sugar Added Loaf Bread (Formulation #09-021) is a formulation to make light, fluffy, no sugar added sandwich bread using Bakels Instant Active Dry Yeast (Low Sugar), Bakels Shortening, and Dobrim Sweet. | |
| No Sugar Added Oat-Wheat Bread (Formulation #09-022) | Bakels Worldwide | No Sugar Added Oat-Wheat Bread (Formulation #09-022) is a formulation to make healthy wholegrain oat & wheat bread with no added sugar using Fino Meal Base, Bakels Instant Active Dry Yeast (Low Sugar), and Dobrim Sweet. | |
| No Sugar Added Pan De Sal (Formulation #09-023) | Bakels Worldwide | No Sugar Added Pan De Sal (Formulation #09-023) is a formulation to produce delicious Filipino sweet rolls with no added sugar using Bakels Shortening, Bakels Instant Active Dry Yeast (Low Sugar), and Dobrim Sweet. | |
| No Sugar Added Plaited Grain Bread (Formulation #09-029) | Bakels Worldwide | No Sugar Added Plaited Grain Bread (Formulation #09-029) is a formulation to make delicious braided multigrain bread with no added sugar using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Sweet, Bakels Shortening, and Bakels 8 Grains Base. | |
| No Sugar Added Potato Bread (Formulation #09-117) | Bakels Worldwide | No Sugar Added Potato Bread (Formulation #09-117) is a formulation to create tasty potato bread with no added sugar using Dobrim Sweet, Bakels Instant Active Dry Yeast (Low Sugar), Butta Butteroils Substitute, and Fino Potato Flakes. | |
| No Sugar Added Raisin Bread (Formulation #09-118) | Bakels Worldwide | No Sugar Added Raisin Bread (Formulation #09-118) is a formulation to make sweet raisin bread with no added sugar using Butta Butteroils Substitute, Dobrim Sweet, and Bakels Instant Active Dry Yeast (High Sugar). | |
| No Sugar Added Sweet Dough (ensaymada, cheese roll or dinner roll) (Formulation #09-038) | Bakels Worldwide | No Sugar Added Sweet Dough (ensaymada, cheese roll or dinner roll) (Formulation #09-038) is a formulation to produce cheesy Filipino sweet rolls with no added sugar. This recipe uses the products Dobrim Sweet and Bakels Instant Active Dry Yeast (Low Sugar...展开 No Sugar Added Sweet Dough (ensaymada, cheese roll or dinner roll) (Formulation #09-038) is a formulation to produce cheesy Filipino sweet rolls with no added sugar. This recipe uses the products Dobrim Sweet and Bakels Instant Active Dry Yeast (Low Sugar). 收起 | |
| No Sugar Added Wheat Bread (Formulation #09-040) | Bakels Worldwide | No Sugar Added Wheat Bread (Formulation #09-040) is a formulation to create loaves of hearty wheat bread with no added sugar. This recipe uses the products Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Sweet, Bakels Shortening, CSP 60, and Fino Meal...展开 No Sugar Added Wheat Bread (Formulation #09-040) is a formulation to create loaves of hearty wheat bread with no added sugar. This recipe uses the products Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Sweet, Bakels Shortening, CSP 60, and Fino Meal Base. 收起 | |
| NSA Wheat Pan De Sal (Formulation #10-080) | Bakels Worldwide | NSA Wheat Pan De Sal (Formulation #10-080) is a formulation to create tasty, no sugar added, whole wheat Filipino sweet rolls. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Sweet, Fino Meal Base, and Bakels Shorteni...展开 NSA Wheat Pan De Sal (Formulation #10-080) is a formulation to create tasty, no sugar added, whole wheat Filipino sweet rolls. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Sweet, Fino Meal Base, and Bakels Shortening. 收起 | |
| Oat-Wheat Bread (Formulation #05-034) | Bakels Worldwide | Oat-Wheat Bread (Formulation #05-034) is a formulation to create hearty whole grain oat & wheat bread using Fino Meal Base, Bakels Instant Active Dry Yeast (High Sugar), and Lecitem Supreme Bread Improver. | |
| Oatmeal Whoopie Pie (Formulation #11-061) | Bakels Worldwide | Oatmeal Whoopie Pie (Formulation #11-061) is a formulation to produce delicious oatmeal whoopie pie sandwiches using Bakels Muffin Mix, Bakels Shortening, and Brite Vanilla Extra Strength. | |
| Old Fashioned Treacle Biscuits (Formulation #R750o) | Bakels Worldwide | Old Fashioned Treacle Biscuits (Formulation #R750o) is a formulation to make scrumptious vintage treacle biscuits/cookies using Morah Cake Medium (MB). | |
| Onion Scones (Formulation #R722k) | Bakels Worldwide | Onion Scones (Formulation #R722k) is a formulation to produce savoury onion scones using Fino Scone Mix. | |
| Orange Blossom Brioche (Formulation #39426Q) | Bakels Worldwide | Orange Blossom Brioche (Formulation #39426Q) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Bakels Instant Active Dried Yeast, and Apito Orange Flavouring Paste to make zesty orange sweet buns. | |
| Orange Choco Grain Cake (Formulation #10-013) | Bakels Worldwide | Orange Choco Grain Cake (Formulation #10-013) is a formulation to create a delicious multigrain & chocolate-orange layer cake with creamy orange icing. This recipe uses the products Bakels Muffin Mix, Bakels Eight Grain Base, Fino Chocolate Cake Mix, Butt...展开 Orange Choco Grain Cake (Formulation #10-013) is a formulation to create a delicious multigrain & chocolate-orange layer cake with creamy orange icing. This recipe uses the products Bakels Muffin Mix, Bakels Eight Grain Base, Fino Chocolate Cake Mix, Butta Butteroils Substitute, Whip-Brite Whipped Topping Powder, and Apito Orange Paste. 收起 | |
| Orange Coffee Twist (Formulation #10-014) | Bakels Worldwide | Orange Coffee Twist (Formulation #10-014) is a formulation to create loaves of twisted, semi-sweet orange & coffee bread. This recipe uses the products Dobrim Sweet, CSP 60, Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Bakels...展开 Orange Coffee Twist (Formulation #10-014) is a formulation to create loaves of twisted, semi-sweet orange & coffee bread. This recipe uses the products Dobrim Sweet, CSP 60, Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Bakels Shortening, Apito Expresso Paste, and Apito Flavouring Paste - Orange. 收起 | |
| Orange Glazed Coffee Cake (Formulation #00-035) | Bakels Worldwide | Orange Glazed Coffee Cake (Formulation #00-035) is a formulation to make rich, orange glazed coffee cake rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Apito Flavouring Paste - Orange, and Bakels Margarine Special. | |
| Orange Multiseed Bread (Formulation #09-026) | Bakels Worldwide | Orange Multiseed Bread (Formulation #09-026) is a formulation to produce delicious multiseed orange sweet rolls using Low GI Multiseed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Apito Flavouring Paste - Orange, and Bakels Margarine S...展开 Orange Multiseed Bread (Formulation #09-026) is a formulation to produce delicious multiseed orange sweet rolls using Low GI Multiseed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Apito Flavouring Paste - Orange, and Bakels Margarine Special. 收起 |
