| Bakels Caramel Flavoured Syrup | Bakels Worldwide | Bakels Caramel Flavoured Syrup, product code 448002, is a tan coloured syrup that is ready-to-use (RTU) and ideal for creme caramels and other desserts. | |
| Bakels Compound Vanilla | Bakels Worldwide | Bakels Compound Vanilla, product code 4134, is a viscous high concentrated flavour. This product has a brown-yellow colour with a syrupy texture, and provides a delicious vanilla flavour and colour. Bakels Compound Vanilla is used in ice-cream, mousses, a...展开 Bakels Compound Vanilla, product code 4134, is a viscous high concentrated flavour. This product has a brown-yellow colour with a syrupy texture, and provides a delicious vanilla flavour and colour. Bakels Compound Vanilla is used in ice-cream, mousses, and sponge cake. 收起 | |
| Bakels Fond Royale Neutral | Bakels Worldwide | Bakels Fond Royale Neutral, product code 4280, is a powdered cream stabiliser premix providing excellent freeze-thaw stability in applications such as flavoured mousse desserts and fillings. | |
| Bakels Hazelnut Truffle | Bakels Worldwide | Bakels Hazelnut Truffle, AU0009, is a ready-to-use topping & filling in paste form for desserts, baked goods, and confectionery. Made with real hazelnuts, it features rich hazelnut flavor and a velvety smooth consistency. | |
| Biscuit Crumb Base | Bakels Worldwide | Biscuit Crumb Base is a crust mix consisting of light brown coloured crumbs. It is available in 5 kg cartons (product code 562002) or 15 kg cartons (product code 562003). This product is ideal for use with applications such as cheesecake, pie and cake sli...展开 Biscuit Crumb Base is a crust mix consisting of light brown coloured crumbs. It is available in 5 kg cartons (product code 562002) or 15 kg cartons (product code 562003). This product is ideal for use with applications such as cheesecake, pie and cake slices, and other bases. 收起 | |
| Fino Twin Chocolate Chips | Bakels Worldwide | Fino Twin Chocolate Chips, product code AU0006, are two-toned chocolate chips for topping and decoration in bakery, confectionery, and dessert applications. | |
| Industrial Margarine | Bakels Worldwide | Industrial Margarine is a general purpose vegetable oil based margarine. It is often used as an ingredient in the making of pie crusts, cakes, casseroles, and many desserts. | |
| Buko Pandan Salad (Formulation #10-056) | Bakels Worldwide | Buko Pandan Salad (Formulation #10-056) is a formulation to create a specialty dessert salad using Bakels Whipping Cream and Apito Pandan Paste. | |
| Cathedral Windows (Formulation #04-061) | Bakels Worldwide | Cathedral Windows (Formulation #04-061) is a formulation used to create a cream & gelatin specialty dessert. This recipe includes the products Saphire Neutral, Apito Flavouring Paste - Orange, Apito Flavouring Paste - Lemon, Apito Flavouring Paste - Straw...展开 Cathedral Windows (Formulation #04-061) is a formulation used to create a cream & gelatin specialty dessert. This recipe includes the products Saphire Neutral, Apito Flavouring Paste - Orange, Apito Flavouring Paste - Lemon, Apito Flavouring Paste - Strawberry, Apito Pandan Paste, and Apito Fruitcake Paste. 收起 | |
| Celeste (Formulation #11-065) | Bakels Worldwide | Celeste (Formulation #11-065) is a formulation to make specialty cookie sandwich desserts using Actiwhite and Bakels Bake-Stable Custard Mix. | |
| Chocolate and Hazelnut Whoopie Pies (Formulation #11-033) | Bakels Worldwide | Chocolate and Hazelnut Whoopie Pies (Formulation #11-033) is a formulation to create chocolate & hazelnut whoopie pies using Bakels Alkalized Cocoa Powder, Brite Vanilla Extra Strength, Bakels Chocolate Truffle (Heat & Pour), and Bakels Hazelnut Truffle. | |
| Chocolate Chip Whoopie Pie (Formulation #11-058) | Bakels Worldwide | Chocolate Chip Whoopie Pie (Formulation #11-058) is a formulation to make specialty chocolate chip dessert sandwiches using Bakels Muffin Mix, Bakels Shortening, Fino Dark Chocolate Chips, and Brite Vanilla Extra Strength. | |
| Chocolate Mousse (09090) (Formulation #09-090) | Bakels Worldwide | Chocolate Mousse (09090) (Formulation #09-090) is a formulation to create a delicious chocolate mousse using Bakels Alkalized Cocoa Powder and Apito Chocolate Paste. | |
| Chocolate Whoopie Pie (Formulation #11-057) | Bakels Worldwide | Chocolate Whoopie Pie (Formulation #11-057) is a formulation used to create specialty chocolate dessert pies. This recipe includes the products Fino Chocolate Cake Mix, Bakels Shortening, Apito Chocolate Paste, Actiwhite, and Brite Vanilla Extra Strength. | |
| Churros (Formulation #00-017) | Bakels Worldwide | Churros (Formulation #00-017) is a formulation used to create a fried Spanish specialty dessert using Butta Butteroils Substitute. | |
| Coffee Jelly (Formulation #07-023) | Bakels Worldwide | Coffee Jelly (Formulation #07-023) is a formulation to make specialty gelatin desserts using Apito Expresso Paste and Whip-Brite Whipped Topping Powder. | |
| Durian Yema (Formulation #06-053) | Bakels Worldwide | Durian Yema (Formulation #06-053) is a formulation to make Filipino specialty desserts using Apito Durian Paste. | |
| Mocha Strawberry Mousse Ensemble (Formulation #09-094) | Bakels Worldwide | Mocha Strawberry Mousse Ensemble (Formulation #09-094) is a formulation to produce a delicious strawberry mocha mousse dessert using Apito Strawberry Paste, Whip-Brite Whipped Topping Powder, and Fino Dark Chocolate Buttons. |
