| 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. | |
| Grains, Seeds and Herbs Bread Muffin | Puratos | Grains, Seeds and Herbs Bread Muffin is a subtle tasting herbs of provence muffin. This formulation is created with the products O-Tentic Durum, Intens Short, Intens Fresh 1-40, Puraslim and Sapore Softgrain Sweet 5 Grain. | |
| 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. | |
| Grapefruit Cake | Puratos | Grapefruit Cake is a white layer cake that is soaked in Grand Marnier, and orange cream is piped into the cake as a filling. The cake is then iced and decorated with glazed grapefruit slices and white chocolate shavings. This formulation is created with t...展開 Grapefruit Cake is a white layer cake that is soaked in Grand Marnier, and orange cream is piped into the cake as a filling. The cake is then iced and decorated with glazed grapefruit slices and white chocolate shavings. This formulation is created with the products Tegral Satin White Layer Cake, Cremyvit, Chantypak, Harmony Sublimo Neutra and Chocolante White Shavings. 收起 | |
| 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 ...展開 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 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 Tomato on Arepa Panxo | Puratos | Ham and Tomato on Arepa Panxo is a bread that is topped with ham and tomato as a sandwich. The bread is made by being molded into mini baguettes, with the dough containing cheese, corn flour and olive oil. This formulation is created with the products Int...展開 Ham and Tomato on Arepa Panxo is a bread that is topped with ham and tomato as a sandwich. The bread is made by being molded into mini baguettes, with the dough containing cheese, corn flour and olive oil. This formulation is created with the products Intens Melting, S500 Green A+ and Sapore Amadeo. 收起 | |
| 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 Bun | Puratos | Hamburger Bun is a bread that is used as a bun covered in sesame seeds. This formulation is created with the products Intens Short, Intens Fresh 1-40, S500 Green and Sapore Panarome. | |
| 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 (Seedless) | Puratos | Hamburger Buns (seedless) is a bread recipe that is a white bread bun for hamburgers or cheeseburgers. This formulation is created with the products S500 Red and Sapore Panarome. | |
| 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 ...展開 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 Sweet Roll | Puratos | Hawaiian Sweet Rolls are, according some consumers, the most delicious rolls ever. They are soft, buttery and sweet. They make fantastic buns for sliders and can accompany any kind of meal. This formulation is created with the products Easy Hawaiian Sweet...展開 Hawaiian Sweet Rolls are, according some consumers, the most delicious rolls ever. They are soft, buttery and sweet. They make fantastic buns for sliders and can accompany any kind of meal. This formulation is created with the products Easy Hawaiian Sweet Roll, Sapore Fidelio, Sapore Panarome, and Puraslim. 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. | |
| Heart-Breaker | Martin Braun KG | Heart-Breaker is a strawberry, white chocolate, Marc de Champagne, apricot, and almond flavored desert product in the form of a red colored heart shaped layered mousse, jelly, and short pastry. This formulation features the products Cristaline Red, Bienex...展開 Heart-Breaker is a strawberry, white chocolate, Marc de Champagne, apricot, and almond flavored desert product in the form of a red colored heart shaped layered mousse, jelly, and short pastry. This formulation features the products Cristaline Red, Bienex, Florentine Mix, Montibene, Alaska-Express Neutral, Mousse au Chocolat White, Alaska 666, and Royal Paste Marc de Champagne. 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. | |
| 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. | |
| Herbal Whole Wheat Dinner Roll | Puratos | Herbal Whole Wheat Dinner Roll is a bread roll infused with the taste of herb of provence and a whole wheat flour. This formulation is created with the products Puraslim, S500 Green A+, Intens Short, Intens Fresh 1-40, Sapore Aida and Sapore Softgrain Swe...展開 Herbal Whole Wheat Dinner Roll is a bread roll infused with the taste of herb of provence and a whole wheat flour. This formulation is created with the products Puraslim, S500 Green A+, Intens Short, Intens Fresh 1-40, Sapore Aida and Sapore Softgrain Sweet 5 Grain. 收起 | |
| 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. | |
| Horror Cake | Martin Braun KG | Horror Cake is a Halloween-themed cake that can be decorated to be a horror-themed dessert. This formulation contains the products Bisquit 100 Plus, Fruchti-Top Strawberry, Bianka, Dessert Paste Strawberry and Murbella. | |
| Hot Chocolate Muffin | Puratos | Hot Chocolate Muffin is a chocolate muffin recipe that is also filled with the white yogurt cake batter and is sprinkled with marshmallows. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake and Puratop White n Fluffy. | |
| 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...展開 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...展開 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. | |
| 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. | |
| Illusion Dome | Martin Braun KG | Illusion Dome is a pineapple, chocolate, rum, and Batida de Coco flavored dessert product in the form of a dome that is layered with short pastry, cream, jelly, and chocolate. This formulation features the products MoreGloss Chips Dark Chocolate, Royal Pa...展開 Illusion Dome is a pineapple, chocolate, rum, and Batida de Coco flavored dessert product in the form of a dome that is layered with short pastry, cream, jelly, and chocolate. This formulation features the products MoreGloss Chips Dark Chocolate, Royal Paste Batida de Coco, Alaska-Express Neutral, Dessert Paste Pineapple, and Bienex, Florentine Mix. 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. | |
| 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...展開 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 | |
| Italian Rolls | Puratos | Italian Rolls is a roll sized bread that is cut once before baking and is made with olive oil. This formulation is created with the O-Tentic Durum, S500 Green A+, Sapore Tosca and Intens Short. | |
| 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. | |
| Jalapeno and Cheddar Cheese Bread Muffin | Puratos | Jalapeno and Cheddar Cheese Bread Muffin is a muffin recipe that has sliced jalapeno peppers and shredded cheddar cheese added to the batter of the muffin. This formulation is created with the products O-tentic Durum, Intens Short, Intens Fresh 1-40 and P...展開 Jalapeno and Cheddar Cheese Bread Muffin is a muffin recipe that has sliced jalapeno peppers and shredded cheddar cheese added to the batter of the muffin. This formulation is created with the products O-tentic Durum, Intens Short, Intens Fresh 1-40 and Puraslim. 收起 | |
| 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. | |
| Jeniper (Pan de Lechon) (Formulation #09-012) | Bakels Worldwide | Jeniper (Pan de Lechon) (Formulation #09-012) is a formulation to produce pig-shaped semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Fino Grain Base. | |
| 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. | |
| Lachs on a Light Rye Panxo | Puratos | Lachs on a Light Rye Panxo is a lox and sweet potato sandwich on rye garnished with lime and mint. This bread is created with rye flour and the formulation is created with Sapore Aroldo and S500 Green A+. | |
| Ladies' Kisses (Formulation #09-072) | Bakels Worldwide | Ladies' Kisses (Formulation #09-072) is a formulation to make delicious cookie sandwiches using Butta Butteroils Substitute, Balec Lacto Albumen, Brite Vanilla Extra Strength, and Fino Dark Chocolate Buttons. | |
| Ladies' Kisses (Using Cake Concentrate) (Formulation #11-037) | Bakels Worldwide | Ladies' Kisses (Using Cake Concentrate) (Formulation #11-037) is a formulation to make delicious cookie sandwiches using Butta Butteroils Substitute, Balec Lacto Albumen, Brite Vanilla Extra Strength, and Bakels Hazelnut Truffle. | |
| Lamingtons | Puratos | Lamingtons is a red velvet cake that has dark chocolate chips added to it and cut into squares and dipped into dark chocolate, then the cake is rolled in additional red velvet cake crumbles. This formulation is created with the products Tegral Satin Red V...展開 Lamingtons is a red velvet cake that has dark chocolate chips added to it and cut into squares and dipped into dark chocolate, then the cake is rolled in additional red velvet cake crumbles. This formulation is created with the products Tegral Satin Red Velvet Creme Cake, Chocolante Dark Chips and Carat Decorcrem Dark SH. 收起 | |
| Lava Cake | Puratos | Lava Cake is a chocolate cake with a warm, gooey chocolate center. This formulation is created with the products Puratos Classic Mocha, Carat Absolut Dark, Chocolante Dark Semisweet, and Chocolante Dark Bittersweet. | |
| Layer Cakes With PentaCake LR 6630, 4% oil | Pentaor | This formulation is a basic recipe for layer cake products. Amendments might be required for each specific production line. This formulation features PentaCake LR 6630 at a concentration of 3%. | |
| 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...展開 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 Caramel Domes | Martin Braun KG | Lemon Caramel Domes are domes composed of caramel, biscuit, mousse and glazing. It has a pound cake base and is decorated with krokella. This formulation is created with the products FruchtSand, Kranfil's Caramel, and Alaska-Express Lemon. | |
| Lemon Cheese Cake | Martin Braun KG | Lemon Cheese Cake is a lemon flavored dessert product in the form of a cold set cheese cake. This formulation features the products Bon Citron, Cheese Cake Mix High, and Cristaline. | |
| Lemon Cheesecake Crinkles (Formulation #14-018) | Bakels Worldwide | Lemon Cheesecake Crinkles (Formulation #14-018) is a formulation to create rich lemon cheesecake cookies using Pettina Classic Cheesecake Mix, Bakels Baking Powder, Brite Vanilla Extra Strength, and Apito Lemon Paste. | |
| Lemon Dessert Bar Short Crust | Puratos | Lemon Dessert Bar Short Crust is a layered dessert bar with a short creme cake base, filled with condensed milk and lemony flavor and then topped with streusel crumbs and powdered sugar. This formulation is created with the products Tegral Satin Creme Cak...展開 Lemon Dessert Bar Short Crust is a layered dessert bar with a short creme cake base, filled with condensed milk and lemony flavor and then topped with streusel crumbs and powdered sugar. This formulation is created with the products Tegral Satin Creme Cake and Deli Citron Filling. 收起 | |
| 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 Pie | Martin Braun KG | Lemon Pie is a lemon flavored dessert product in the form of a cream pie with meringue topping. This formulation features the products Bon Citron, and Ovasil Meringue Mix. |
