| Apricot Apple-Raisin Bread (Formulation #11-039) | Bakels Worldwide | Apricot Apple-Raisin Bread (Formulation #11-039) is a formulation used to create a fruit-filled sweet bread. This formulation includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Diamond Glaze Neutral. | |
| Apricot Chicken Bread (Formulation #11-043) | Bakels Worldwide | Apricot Chicken Bread (Formulation #11-043) is a formulation used to create a unique semi-sweet bread. This formulation includes the products Bakels Sweet Dough Blend and Bakels Instant Active Dry Yeast (High Sugar). | |
| Apricot Pastel Buns (Formulation #10-041) | Bakels Worldwide | Apricot Pastel Buns (Formulation #10-041) is a formulation used to create apricot sweet buns. This formulation includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Fino Potato Flakes. | |
| Apricot Raisin Multiseed Bread (Formulation #12-0011) | Bakels Worldwide | Apricot Raisin Multiseed Bread (Formulation #12-0011) is a formulation used to create sweet breads. This formulation includes the products Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar). | |
| Artisan Baker Series - Baguette | Puratos | Artisan Baker Series - Baguette is a bread that is shaped like a baguette and cut into before baking. This formulation is created with the product O-Tentic Origin. | |
| Artisan Baker Series - Bolillo | Puratos | Artisan Baker Series - Bolillo is a rounded roll that is made with oil and butter and cut before baking. This formulation is made with the products O-Tentic Durum and S500 Ultra. | |
| Artisan Baker Series - Bread Muffins | Puratos | Artisan Baker Series - Bread Muffins is a fruit and cheese bread with sweet grain. This bread is baked, then cross cut and sprinkled with cheese. This formulation is created with the products O-tentic Durum and Sapore Softgrain Sweet 5 Grain. | |
| Artisan Baker Series - Ciabatta | Puratos | Artisan Baker Series - Ciabatta is a round, short loaf that is made with Olive Oil. This formulation is created with the product O-tentic Durum. | |
| Artisan Baker Series - Dinner Roll | Puratos | Artisan Baker Series - Dinner Roll is a round roll that is glazed after baking for shine. This formulation is created with the product Easy Soft'r Dinner Roll. | |
| Artisan Baker Series - Farmer's Bread | Puratos | Artisan Baker Series - Farmer's Bread is a boule shaped bread that is made with whole wheat flour. This formulation is created with the product Sapore Aida and O-tentic Origin. | |
| Artisan Baker Series - Foccacia | Puratos | Artisan Baker Series - Foccacia is a bread created with olive oil and covered with toppings. This formulation is created with the product O-tentic Durum. | |
| Artisan Baker Series - Fougasse | Puratos | Artisan Baker Series - Fougasse is a bread made with Italian herbs, green and black olives and scored before it is baked. This formulation is made with the product O-tentic Durum. | |
| Artisan Baker Series - Multigrain Dinner Rolls | Puratos | Artisan Baker Series - Multigrain Dinner Rolls are rounded multigrain rolls that are shaped by hand. This formulation is created with the products O-tentic Durum and Sapore Softgrain Multigrain. | |
| Artisan Baker Series - Olive Loaf | Puratos | Artisan Baker Series - Olive Loaf is a bread recipe that contains olives and is cut before baking. This formulation is created with the product Easy Italy. | |
| Artisan Baker Series - Potato Roll | Puratos | Artisan Baker Series - Potato Roll is a bread roll made with olive oil, rosemary and sprinkled with coarse salt. This formulation is made with the product Easy Soft'r Potato Roll. | |
| Artisan Baker Series - Sourdough | Puratos | Artisan Baker Series - Sourdough is a boule shaped bread that has a sourdough taste. This formulation is created with the products S500 Red and Sapore Fidelio. | |
| Artisan Bakers Series - Bread to Share | Puratos | Artisan Bakers Series - Bread to Share is a bread recipe that has jalapeno peppers and sharp cheddar cheese. This formulation is created with the product O-tentic Durum. | |
| Artisan Bakers Series - Multigrain Bread | Puratos | Artisan Bakers Series - Multigrain Bread is a boule shaped bread recipe that is made of whole wheat flour. This formulation is created with the product Puravita Whole Grain. | |
| Artisan Bread (Formulation # 36154B) | Bakels Worldwide | Artisan Bread (Formulation # 36154B) is a formulation using Fermdor Germ and Bakels Instant Active Dried Yeast to make a specialty sourdough bread. | |
| Artisan Bread (Formulation # 36155G) | Bakels Worldwide | Artisan Bread (Formulation # 36155G) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty sourdough bread. | |
| Artisan Bread (Formulation #36153B) | Bakels Worldwide | Artisan Bread (Formulation #36153B) is a formulation using Bakels Fermdor RE and Bakels Instant Active Dried Yeast to make a specialty sourdough bread. | |
| Artisan Bread Series - Batard | Puratos | Artisan Bread Series - Batard is a dried fruit, nuts and chocolate bread that is shorter than a baguette. This formulation is created with the product O-tentic Durum. | |
| Artisan Bread with Apricot and Almond (Formulation # 36155C) | Bakels Worldwide | Artisan Bread with Apricot and Almond (Formulation # 36155C) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty apricot & almond sourdough bread. | |
| Artisan Bread with Fig (Formulation # 36155B) | Bakels Worldwide | Artisan Bread with Fig (Formulation # 36155B) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty fig sourdough bread. | |
| Artisan Bread with Hazelnut and Sultana (Formulation # 36155E) | Bakels Worldwide | Artisan Bread with Hazelnut and Sultana (Formulation # 36155E) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty hazelnut & sultana sourdough bread. | |
| Artisan Bread with Olives (Formulation # 36155D) | Bakels Worldwide | Artisan Bread with Olives (Formulation # 36155D) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty olive sourdough bread. | |
| Artisan Dinner Rolls | Puratos | Artisan Dinner Rolls is a bread recipe that is made of white flour and then scored before being baked and it is cut and rounded. This formulation is created with the products Sapore Fidelio, S500 Red and Intens Fresh 1-40. | |
| Artisan Grain Bread (Formulation # 36155A) | Bakels Worldwide | Artisan Grain Bread (Formulation # 36155A) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty sourdough grain bread. | |
| Artisan Italian Panini Bread | Puratos | Artisan Italian Panini Bread is bread make specifically for paninis. This formulation is created with the products Sapore Tosca, Soft'r Green A+ and Intens Fresh 1-40. | |
| Asian Sweet Bread (Formulation #39426A) | Bakels Worldwide | Asian Sweet Bread (Formulation #39426A) is a formulation to make Asian sweet buns using the products Bakels Sweet Dough Concentrate, Castor Sugar, Merita V, and Bakels Instant Active Dried Yeast. | |
| Bagels Direct Method | Puratos | Bagels Direct Method is a recipe for bagel bread. This formulation is created with the products S500 Red, Intens Extensibility, and Sapore Rigoletto. | |
| Baguette: The Crusty French Bread | Puratos | The Baguette is a world famous bread with a personality and structure all of its own: a soft crumb wrapped in a crispy crust. All you need is the Easy Baguette mix that contains Sapore. | |
| Baguettes (Formulation #R3946002/2011) | Bakels Worldwide | Baguettes (Formulation #R3946002/2011) is a formulation to make baguettes using Bakels Crusty Bread Concentrate, Rotitex, and Bakels Instant Active Dried Yeast. | |
| Banana Cake (01002) (Formulation #01-002) | Bakels Worldwide | Banana Cake (01002) (Formulation #01-002) is a formulation used to create banana bread/cake loaves. This formulation includes the products Bakels Margarine Special, Ovalett Cake Emulsifier, and Bakels Baking Powder. | |
| Banana Cake (06009) (Formulation #06-009) | Bakels Worldwide | Banana Cake (06009) (Formulation #06-009) is a formulation used to create banana bread/cake loaves. This formulation includes the products Bakels Margarine Special, Ovalett Cake Emulsifier, and Bakels Baking Powder. | |
| Banana Cake Loaf (Formulation #02-003) | Bakels Worldwide | Banana Cake Loaf (Formulation #02-003) is a formulation used to create banana bread/cake loaves. This formulation includes the products Ovalett Cake Emulsifier and Bakels Baking Powder. | |
| Banana Loaf (using Bales Homestyle Cake Mix) (Formulation #38340P) | Bakels Worldwide | Banana Loaf (using Bales Homestyle Cake Mix) (Formulation #38340P) is a formulation used to create cakes and muffins - apple, banana, lemon, and apricot cakes. This formulation includes the product Bakels Homestyle Cake Mix, as well as water, egg, bananas...展開 Banana Loaf (using Bales Homestyle Cake Mix) (Formulation #38340P) is a formulation used to create cakes and muffins - apple, banana, lemon, and apricot cakes. This formulation includes the product Bakels Homestyle Cake Mix, as well as water, egg, bananas, and vegetable oil. 收起 | |
| Banana Loaf (using Pettina Fruit and Nut Loaf Mix) (Formulation #38400D) | Bakels Worldwide | Banana Loaf (using Pettina Fruit and Nut Loaf Mix) (Formulation #38400D) is a formulation used to create banana bread/cake loaves. This formulation includes the products Pettina Fruit and Nut Loaf and Apito Flavouring Paste - Banana. | |
| Banana Multiseed Bread (Formulation #07-082) | Bakels Worldwide | Banana Multiseed Bread (Formulation #07-082) is a formulation used to create multiseed banana bread loaves. This recipe includes the products Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar). | |
| Banana Nut Bread (Formulation #01-003) | Bakels Worldwide | Banana Nut Bread (Formulation #01-003) is a formulation to make banana nut bread loaves using Bakels Instant Active Dry Yeast (High Sugar) and Butta Butteroils Substitute. | |
| Banana Wheaten Loaf (Formulation #06-011) | Bakels Worldwide | Banana Wheaten Loaf (Formulation #06-011) is a formulation used to create whole wheat banana bread loaves. This formulation includes the products Fino Meal Base, Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and ...展開 Banana Wheaten Loaf (Formulation #06-011) is a formulation used to create whole wheat banana bread loaves. This formulation includes the products Fino Meal Base, Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Butta Butteroils Substitute. 收起 | |
| Basic White Bread and Rolls (Formulation #19750A) | Bakels Worldwide | Basic White Bread and Rolls (Formulation #19750A) is a formulation using Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Bakels Extra 1% Improver) (Formulation #19720A) | Bakels Worldwide | Basic White Bread and Rolls (using Bakels Extra 1% Improver) (Formulation #19720A) is a formulation using Bakels Extra 1% Improver, Emulmax 750/200, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Baktem Special V) (Formulation #17180A) | Bakels Worldwide | Basic White Bread and Rolls (using Baktem Special V) (Formulation #17180A) is a formulation using Baktem Special V, Bakels Extra 1% Improver, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Brittex 2000V) (Formulation #11150A) | Bakels Worldwide | Basic White Bread and Rolls (using Brittex 2000V) (Formulation #11150A) is a formulation using Brittex 2000V, Bakels Extra 1% Improver, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Dobrim 500) (Formulation #23330A) | Bakels Worldwide | Basic White Bread and Rolls (using Dobrim 500) (Formulation #23330A) is a formulation using Dobrim 500, Emulmax 750/200, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Eminex V) (Formulation #17300A) | Bakels Worldwide | Basic White Bread and Rolls (using Eminex V) (Formulation #17300A) is a formulation using Eminex V, Bakels Extra 1% Improver, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Emulmax 1000V) (Formulation #17870A) | Bakels Worldwide | Basic White Bread and Rolls (using Emulmax 1000V) (Formulation #17870A) is a formulation using Emulmax 1000 V, Bakels Extra 1% Improver, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Masterfat Supreme V) (Formulation #11210A) | Bakels Worldwide | Basic White Bread and Rolls (using Masterfat Supreme V) (Formulation #11210A) is a formulation using Masterfat Supreme V, Bakels Extra 1% Improver, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Quantum CL 1000 Improver) (Formulation #19540A) | Bakels Worldwide | Basic White Bread and Rolls (using Quantum CL 1000 Improver) (Formulation #19540A) is a formulation using Quantum CL 1000 Improver, Bakels Instant Active Dried Yeast, and Canola Oil RBD to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Quantum Plus Improver) (Formulation #19545A) | Bakels Worldwide | Basic White Bread and Rolls (using Quantum Plus Improver) (Formulation #19545A) is a formulation using Quantum Plus Improver, Canola Oil RBD, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Voltem) (Formulation # 17100A) | Bakels Worldwide | Basic White Bread and Rolls (using Voltem) (Formulation #17100A) is a formulation using Bakels Extra 1% Improver, Voltem, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Fancy Rolls (Formulation #39465B) | Bakels Worldwide | Basic White Fancy Rolls (Formulation #39465B) is a formulation to make fancy white rolls using Bakels Advance Bread and Roll Concentrate and Bakels Instant Active Dried Yeast. | |
| Blueberry Cream Bread (Formulation #09-112) | Bakels Worldwide | Blueberry Cream Bread (Formulation #09-112) is a formulation used to create creamy sweet bread. This formulation includes the products Balec Lacto Albumen, Lecitem Pumpables, Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), and A...展開 Blueberry Cream Bread (Formulation #09-112) is a formulation used to create creamy sweet bread. This formulation includes the products Balec Lacto Albumen, Lecitem Pumpables, Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), and Apito Blueberry Paste. 收起 | |
| Braided Cheese Monay (Formulation #04-008) | Bakels Worldwide | Braided Cheese Monay (Formulation #04-008) is a formulation used to create a signature semi-sweet Filipino bread. This formulation includes the products Bakels Shortening, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, and Bakels Margari...展開 Braided Cheese Monay (Formulation #04-008) is a formulation used to create a signature semi-sweet Filipino bread. This formulation includes the products Bakels Shortening, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, and Bakels Margarine Special. 收起 | |
| Bran-Grain Rolled Bread (Formulation #10-021) | Bakels Worldwide | Bran-Grain Rolled Bread (Formulation #10-021) is a formulation used to create a rolled whole grain sweet bread. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Sweet, Bakels 8 Grains Base, Fino Meal Base, Butta ...展開 Bran-Grain Rolled Bread (Formulation #10-021) is a formulation used to create a rolled whole grain sweet bread. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Sweet, Bakels 8 Grains Base, Fino Meal Base, Butta Butteroils Substitute, Bakels Shortening, Apito Chocolate Paste, Les Fruits Red Cherry 50%, Bakels Dark Choco Fudge, Diamond Glaze Dark Chocolate, and Fino Dark Chocolate Buttons. 收起 | |
| Bread Rolls (Formulation #R110d) | Bakels Worldwide | Bread Rolls (Formulation #R110d) is a formulation to create bread rolls using Bakels Liquid Improver, Master Fat, and Bakels Instant Active Yeast. | |
| Bread Sticks (Formulation #99-002) | Bakels Worldwide | Bread Sticks (Formulation #99-002) is a formulation to make lean-type bread sticks using Dobrim High Speed and Bakels Country Herbs Base. | |
| Bread (using Advance 1000) (Formulation #25335A) | Bakels Worldwide | Bread (using Advance 1000) (Formulation #25335A) is a formulation to make white tin bread using Advance 1000, Bakels Instant Active Dried Yeast, and Canola Oil RBD. | |
| Bread (using Advance 500) (Formulation #25355A) | Bakels Worldwide | Bread (using Advance 500) (Formulation #25355A) is a formulation to make white tin bread using Advance 500, Bakels Instant Active Dried Yeast, and Canola Oil RBD. | |
| Brioche (06014) (Formulation #06-014) | Bakels Worldwide | Brioche (06014) (Formulation #06-014) is a formulation used to create French sweet bread. This recipe includes the products Lecitem Supreme Bread Improver and Bakels Instant Active Dry Yeast (High Sugar). | |
| Brittle Nut Bread (Formulation #00-004) | Bakels Worldwide | Brittle Nut Bread (Formulation #00-004) is a formulation used to create a walnut-topped sweet bread ring. This formulation includes the products Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), and Butta Butteroils Substitute. | |
| Brown Rye Bread (Formulation #06-015) | Bakels Worldwide | Brown Rye Bread (Formulation #06-015) is a formulation used to create semi-sweet chocolate rye bread. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Fino Rye Base, Fino Grain Base, Apito Chocol...展開 Brown Rye Bread (Formulation #06-015) is a formulation used to create semi-sweet chocolate rye bread. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Fino Rye Base, Fino Grain Base, Apito Chocolate Paste, and Bakels Shortening. 收起 | |
| Butter Bread (Formulation #00-005) | Bakels Worldwide | Butter Bread (Formulation #00-005) is a formulation to create butter flavoured sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, and Butta Butteroils Substitute. | |
| Butter Brioche (Formulation #39426P) | Bakels Worldwide | Butter Brioche (Formulation #39426P) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, and Bakels Instant Active Dried Yeast to make butter brioche sweet buns. | |
| Butter Sandwich (Formulation #R1533012/2011) | Bakels Worldwide | Butter Sandwich (Formulation #R1533012/2011) is a formulation used to create butter flavoured sandwich bread. This recipe includes the products Butta Butteroils Substitute, Lecitem Pumpables, and Bakels Instant Active Dried Yeast. | |
| Butter Sandwich (Formulation #R1917001/2011) | Bakels Worldwide | Butter Sandwich (Formulation #R1917001/2011) is a formulation used to make butter flavoured sandwich bread. This recipe includes the products Lecitem Supreme, Butta Butteroils Substitute, and Bakels Instant Active Dried Yeast. | |
| Butter Sandwich (Formulation #R1936005/2011) | Bakels Worldwide | Butter Sandwich (Formulation #R1936005/2011) is a formulation to make butter flavoured sandwich bread using Butta Butteroils Substitute, Butta Vanilla, Lecitem Pumpables, and Bakels Instant Active Dried Yeast. | |
| Butter Sweet Corn Muffin | Puratos | Butter Sweet Corn Muffin is a typical corn bread recipe that can be sprinkled with sugar for added sweetness. This formulation is created with the product Tegral Butter & Sugar Sweet Corn Cake. | |
| Butter-Orange Loaf (Formulation #03-045) | Bakels Worldwide | Butter-Orange Loaf (Formulation #03-045) is a formulation used to create loaves of rich butter & orange flavoured sweet bread. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Margarine S...展開 Butter-Orange Loaf (Formulation #03-045) is a formulation used to create loaves of rich butter & orange flavoured sweet bread. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Margarine Special, Bakels Shortening, and Apito Flavouring Paste - Orange. 收起 | |
| Buttermilk Multiseed Bread (06021) (Formulation #06-021) | Bakels Worldwide | Buttermilk Multiseed Bread (06021) (Formulation #06-021) is a formulation to make loaves of buttermilk multiseed sweet bread using Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar). | |
| Buttermilk Multiseed Bread (07083) (Formulation #07-083) | Bakels Worldwide | Buttermilk Multiseed Bread (07083) (Formulation #07-083) is a formulation to make loaves of buttermilk multiseed lean bread using Low GI Multiseed Bread Concentrate. | |
| Canai Dough (Formulation #R1680002/2011) | Bakels Worldwide | Canai Dough (Formulation #R1680002/2011) is a formulation to make a distinctive Malaysian flatbread using the products Starlight and Butta Butteroils Substitute. | |
| Caro Pasas De Herba (Formulation #06-024) | Bakels Worldwide | Caro Pasas De Herba (Formulation #06-024) is a formulation to create a unique sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Pesto Base, and Bakels Shortening. | |
| Carrot-Walnut Loaf Bread (Formulation #00-007) | Bakels Worldwide | Carrot-Walnut Loaf Bread (Formulation #00-007) is a formulation used to make loaves of semi-sweet carrot & walnut bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Butta Butteroils Substitute, a...展開 Carrot-Walnut Loaf Bread (Formulation #00-007) is a formulation used to make loaves of semi-sweet carrot & walnut bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Butta Butteroils Substitute, and Bakels Shortening. 收起 | |
| CCA Bread (Formulation #13-003) | Bakels Worldwide | CCA Bread (Formulation #13-003) is a formulation to make chia seed & apple cinnamon sweet bread using Bakels Chia Seed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Les Fruits Apple 50%. | |
| Challah Bread | Puratos | Challah Bread is a bread that is brushed with egg wash and glaze. This formulation is created with the products S500 Red, Sapore Panarome and Sapore Fidelio. | |
| Cheese and Bacon Bun (Formulation #39426G) | Bakels Worldwide | Cheese and Bacon Bun (Formulation #39426G) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Merita, and Bakels Instant Active Dried Yeast to make bacon & cheese sweet buns. | |
| Cheese Bread (Formulation #99-006) | Bakels Worldwide | Cheese Bread (Formulation #99-006) is a formulation to create cheesy sweet breads using Bakels Margarine Special, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Lecinta Plus, and Fino 50. | |
| Cheese Roll (Formulation #08-013) | Bakels Worldwide | Cheese Roll (Formulation #08-013) is a formulation to create cheesy sweet rolls using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, and Butta Butteroils Substitute. | |
| Cheese Roll (Formulation #R3715001/2011) | Bakels Worldwide | Cheese Roll (Formulation #R3715001/2011) is a formulation to make cheesy bread rolls using Bakels Sponge Mix Complete (M). | |
| Cheese-Herb Biscuit (Formulation #08-012) | Bakels Worldwide | Cheese-Herb Biscuit (Formulation #08-012) is a formulation to create savoury herb & cheese biscuits using Bakels Country Herbs Base, Bakels Shortening, and Butta Butteroils Substitute. | |
| Chia-Garlic Tear and Share (Formulation #13-024) | Bakels Worldwide | Chia-Garlic Tear and Share (Formulation #13-024) is a formulation used to make a specialty garlic bread. This recipe includes the products Bakels Chia Seed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Bakels Pesto Base, and Apito Garli...展開 Chia-Garlic Tear and Share (Formulation #13-024) is a formulation used to make a specialty garlic bread. This recipe includes the products Bakels Chia Seed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Bakels Pesto Base, and Apito Garlic Spread. 收起 | |
| Choco Bread Delight (Formulation #07-013) | Bakels Worldwide | Choco Bread Delight (Formulation #07-013) is a formulation to make a tasty chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, Bakels Margarine Special, Bakels Alkalized Cocoa Powder, and Bakels ...展開 Choco Bread Delight (Formulation #07-013) is a formulation to make a tasty chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, Bakels Margarine Special, Bakels Alkalized Cocoa Powder, and Bakels Bake-Stable Custard Mix. 收起 | |
| Choco Cream-Filled Bread (Formulation #07-014) | Bakels Worldwide | Choco Cream-Filled Bread (Formulation #07-014) is a formulation to create delicious chocolate cream-filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Rotitex, Bakels Alkalized Cocoa Powder, Apito Chocolate Past...展開 Choco Cream-Filled Bread (Formulation #07-014) is a formulation to create delicious chocolate cream-filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Rotitex, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, and Bakels Margarine Special. 收起 | |
| Choco Grain Bread (Formulation #06-026) | Bakels Worldwide | Choco Grain Bread (Formulation #06-026) is a formulation used to make multigrain chocolate sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, CSP 60, Apito Chocolate Pas...展開 Choco Grain Bread (Formulation #06-026) is a formulation used to make multigrain chocolate sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, CSP 60, Apito Chocolate Paste, and Bakels 8 Grains Base. 收起 | |
| Choco Peppermint Loaf (Formulation #06-031) | Bakels Worldwide | Choco Peppermint Loaf (Formulation #06-031) is a formulation used to create peppermint & chocolate sweet bread loaves. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Lecitem Supreme, Apito Peppermint Pas...展開 Choco Peppermint Loaf (Formulation #06-031) is a formulation used to create peppermint & chocolate sweet bread loaves. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Lecitem Supreme, Apito Peppermint Paste, and Apito Chocolate Paste. 收起 | |
| Choco-Raspberry Swirl (Formulation #10-073) | Bakels Worldwide | Choco-Raspberry Swirl (Formulation #10-073) is a formulation to create delicious chocolate raspberry sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, Apito Chocolate Paste, and Bakels Bake-Stable Custard Mix. | |
| Chocolate Bang (Formulation #07-016) | Bakels Worldwide | Chocolate Bang (Formulation #07-016) is a formulation used to create delicious chocolate sweet bread. This recipe includes the products Fino Potato Flakes, Butta Butteroils Substitute, Bakels Bake-Stable Custard Mix, Dobrim Nobro, Monofresh, Bakels Instan...展開 Chocolate Bang (Formulation #07-016) is a formulation used to create delicious chocolate sweet bread. This recipe includes the products Fino Potato Flakes, Butta Butteroils Substitute, Bakels Bake-Stable Custard Mix, Dobrim Nobro, Monofresh, Bakels Instant Active Dry Yeast (High Sugar), Bakels Baking Powder, and Fino Dark Chocolate Buttons. 收起 | |
| Chocolate Cherry Country Loaf | Puratos | Chocolate Cherry Country Loaf is a sweet bread with whole wheat flour that has dried cherries and dark semisweet chocolate chips. This formulation is created with the products Sapore Softgrain Amber Grain CL, O-tentic Durum and Chocolante Dark Semisweet C...展開 Chocolate Cherry Country Loaf is a sweet bread with whole wheat flour that has dried cherries and dark semisweet chocolate chips. This formulation is created with the products Sapore Softgrain Amber Grain CL, O-tentic Durum and Chocolante Dark Semisweet Chunks. 收起 | |
| Chocolate Hot Cross Buns (Formulation #R101f) | Bakels Worldwide | Chocolate Hot Cross Buns (Formulation #R101f) is a formulation for the creation of delicious chocolate hot cross buns. This recipe includes the products Bakels Bun Concentrate and Bakels Instant Active Yeast. | |
| Chocolate Loaf (03050) (Formulation #03-050) | Bakels Worldwide | Chocolate Loaf (03050) (Formulation #03-050) is a formulation used to make delicious chocolate sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Alkalized Cocoa Powder, CSP 60, Bak...展開 Chocolate Loaf (03050) (Formulation #03-050) is a formulation used to make delicious chocolate sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Alkalized Cocoa Powder, CSP 60, Bakels Shortening, and Fino Dark Chocolate Chips. 收起 | |
| Chocolate Loaf (08018) (Formulation #08-018) | Bakels Worldwide | Chocolate Loaf (08018) (Formulation #08-018) is a formulation used to create tasty chocolate sweet bread. This recipe includes the products Fino Potato Flakes, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Bakels Shortening, Dobrim Nobro, Monofres...展開 Chocolate Loaf (08018) (Formulation #08-018) is a formulation used to create tasty chocolate sweet bread. This recipe includes the products Fino Potato Flakes, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Bakels Shortening, Dobrim Nobro, Monofresh, Bakels Instant Active Dry Yeast (High Sugar), and Fino Dark Chocolate Chips. 收起 | |
| Chocolate Loaf (09003) (Formulation #09-003) | Bakels Worldwide | Chocolate Loaf (09003) (Formulation #09-003) is a formulation used to make scrumptious chocolate sweet bread. This recipe includes the products Apito Chocolate Paste, Rotitex, Bakels Margarine Special, Fino Bread Improver, Bakels Instant Active Dry Yeast ...展開 Chocolate Loaf (09003) (Formulation #09-003) is a formulation used to make scrumptious chocolate sweet bread. This recipe includes the products Apito Chocolate Paste, Rotitex, Bakels Margarine Special, Fino Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, and Bakels Alkalized Cocoa Powder. 收起 | |
| Chocolate Strawberry Loaf (Formulation #09-004) | Bakels Worldwide | Chocolate Strawberry Loaf (Formulation #09-004) is a formulation used to create chocolate & strawberry sweet bread. This recipe includes the products Apito Chocolate Paste, Rotitex, Bakels Margarine Special, Fino Bread Improver, Bakels Instant Active Dry ...展開 Chocolate Strawberry Loaf (Formulation #09-004) is a formulation used to create chocolate & strawberry sweet bread. This recipe includes the products Apito Chocolate Paste, Rotitex, Bakels Margarine Special, Fino Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, Unifil Strawberry, and Apito Flavouring Paste - Strawberry. 收起 | |
| Christmas Fruit Bread (Formulation #00-015) | Bakels Worldwide | Christmas Fruit Bread (Formulation #00-015) is a formulation used to make fruit-filled holiday sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Margarine Special, and Bake...展開 Christmas Fruit Bread (Formulation #00-015) is a formulation used to make fruit-filled holiday sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Margarine Special, and Bakels Shortening. 收起 | |
| Christmas Stollen (00016) (Formulation #00-016) | Bakels Worldwide | Christmas Stollen (00016) (Formulation #00-016) is a formulation to make specialty holiday sweet breads using Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, and Brite Vanilla Extra Strength. | |
| Ciabatta (05010) (Formulation #05-010) | Bakels Worldwide | Ciabatta (05010) (Formulation #05-010) is a formulation to make crispy loaves of ciabatta bread using Bakels Crusty Bread Concentrate. | |
| Ciabatta: The real Italian Specialty | Puratos | Ciabatta bread, which originates from the northern Italian province of Lombardy, is crusty and has a marvelously light crumb structure. It is made with olive oil, which gives it a Mediterranean flavor and a soft, delicate texture. All you need is the Easy...展開 Ciabatta bread, which originates from the northern Italian province of Lombardy, is crusty and has a marvelously light crumb structure. It is made with olive oil, which gives it a Mediterranean flavor and a soft, delicate texture. All you need is the Easy ITALY mix that contains Sapore, a range of traditional, fermented sourdoughs that will enhance the authentic taste and flavor. 收起 | |
| Cinnamon Raisin White Whole Wheat Loaf | Puratos | Cinnamon Raisin White Whole Wheat Loaf is a white whole wheat bread with bran and germ as well as raisins and cinnamon. The dough is gently flattened and a smear of cinnamon is applied to 90% of the dough, the bread dough is then sealed up in the bread pa...展開 Cinnamon Raisin White Whole Wheat Loaf is a white whole wheat bread with bran and germ as well as raisins and cinnamon. The dough is gently flattened and a smear of cinnamon is applied to 90% of the dough, the bread dough is then sealed up in the bread pan. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum. 收起 |
