| Afghan Cookies (Formulation #R730I) | Bakels Worldwide | Afghan Cookies (Formulation #R730I) is a formulation used to create biscuits and cookies. This formulation includes the products Bakels Cookie Concentrate and Vanilla Essence 101. | |
| Afghans (Formulation #R750r) | Bakels Worldwide | Afghans (Formulation #R750r) is a formulation used to create Afghan biscuits/cookies. This formulation uses the products Hercules Baking Powder, Morah Cake Medium, and Vanilla Essence 101. | |
| Anzac Cookies (Formulation #R730b) | Bakels Worldwide | Anzac Cookies (Formulation #R730b) is a formulation used to create sweet, hard tack biscuits/cookies. This formulation uses the product Bakels Cookie Concentrate. | |
| Apricot and Chocolate Chip Biscuits (Formulation #R730O) | Bakels Worldwide | Apricot and Chocolate Chip Biscuits (Formulation #R730O) is a formulation used to create chocolate chip & apricot biscuits/cookies using the product Bakels Cookie Concentrate. | |
| Biscocho (Formulation #02-005) | Bakels Worldwide | Biscocho (Formulation #02-005) is a formulation used to create Filipino sweet biscuits. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Margarine Special, and Bakels Shortening. | |
| Broas (Formulation #08-009) | Bakels Worldwide | Broas (Formulation #08-009) is a formulation to make broas biscuits/cookies using Ovalett Cake Emulsifier, Bakels Baking Powder, and Brite Vanilla Extra Strength. | |
| Butter Cookies (Formulation #R1533011/2011) | Bakels Worldwide | Butter Cookies (Formulation #R1533011/2011) is a formulation used to create tasty butter flavoured cookies/biscuits. This recipe includes the products Butta Butteroils Substitute, Castor Sugar, and Butta Vanilla. | |
| Cheese Cookies (Formulation #R5790001/2011) | Bakels Worldwide | Cheese Cookies (Formulation #R5790001/2011) is a formulation to create cheesecake cookies/biscuits using Apito Biscuit Mix, Bakels Margarine P, and Pettina Classic Cheesecake Mix. | |
| Cheese Scones | Bakels Worldwide | Cheese Scones is a formulation to create savoury cheese scones using Fino Scone Mix. | |
| 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. | |
| Choco Amos Cookies (Formulation #R3792004/2011) | Bakels Worldwide | Choco Amos Cookies (Formulation #R3792004/2011) is a formulation to create chocolate chip cookies/biscuits using Apito Biscuit Mix and Butta Butteroils Substitute. | |
| Chocolate Biscuit (Formulation #R3793001/2013) | Bakels Worldwide | Chocolate Biscuit (Formulation #R3793001/2013) is a formulation to make tasty chocolate cookies/biscuits using Bakels Butta Blends and Apito Chocolate Biscuit Mix. | |
| Chocolate Chip Biscuits (Formulation #R730a) | Bakels Worldwide | Chocolate Chip Biscuits (Formulation #R730a) is a formulation to create tasty chocolate chip biscuits/cookies using Bakels Cookie Concentrate. | |
| Chocolate/Macadamia Soft Cookies Premix (Formulation #R3790001/2011) | Bakels Worldwide | Chocolate/Macadamia Soft Cookies Premix (Formulation #R3790001/2011) is a formulation to create soft chocolate & macadamia cookies/biscuits using Bakels Butta Blends. | |
| Coconut Apricot Cookies (Formulation #R730h) | Bakels Worldwide | Coconut Apricot Cookies (Formulation #R730h) is a formulation to create apricot & coconut cookies/biscuits using Bakels Cookie Concentrate and Apito Apricot Paste. | |
| Coconut (Formulation #R730g) | Bakels Worldwide | Coconut (Formulation #R730g) is a formulation to create tasty coconut biscuits/cookies using Bakels Cookie Concentrate. | |
| Coffee and Walnut Cookies (Formulation #R730m) | Bakels Worldwide | Coffee and Walnut Cookies (Formulation #R730m) is a formulation to make coffee & walnut cookies/biscuits using Bakels Cookie Concentrate and Apito Coffee Paste. | |
| Cookie Alternative Recipe (Formulation #R730L) | Bakels Worldwide | Cookie Alternative Recipe (Formulation #R730L) is a formulation used to make tasty cookies/biscuits using Bakels Cookie Concentrate and Apito Butta Vanilla Essence. | |
| Crispy Meal Piaya (Formulation #07-025) | Bakels Worldwide | Crispy Meal Piaya (Formulation #07-025) is a formulation to make whole meal muscovado flatbread using Fino Meal Base and Bakels Shortening. | |
| Danish Cookie (Crunchy) (Formulation #R1533016/2011) | Bakels Worldwide | Danish Cookie (Crunchy) (Formulation #R1533016/2011) is a formulation to make crunchy Danish butter cookies/biscuits using Butta Butteroils Substitute, Castor Sugar, Apito Essences - Butta Vanilla, and Hercules Baking Powder. | |
| Danish Shortbread (Formulation #R1533007/2011) | Bakels Worldwide | Danish Shortbread (Formulation #R1533007/2011) is a formulation to make Danish shortbread cookies/biscuits using Butta Butteroils Substitute and Castor Sugar. | |
| Fruit Scones (Formulation #R722c) | Bakels Worldwide | Fruit Scones (Formulation #R722c) is a formulation to create scrumptious sultana & currant scones using Fino Scone Mix. | |
| Garlic Scones (Formulation #R722d) | Bakels Worldwide | Garlic Scones (Formulation #R722d) is a formulation to make savoury garlic scones using Fino Scone Mix. | |
| Ginger Cookies (Formulation #R730d) | Bakels Worldwide | Ginger Cookies (Formulation #R730d) is a formulation to create tasty gingersnap cookies/biscuits using Bakels Cookie Concentrate. | |
| Ginger Snap Biscotti (Formulation #00-024) | Bakels Worldwide | Ginger Snap Biscotti (Formulation #00-024) is a formulation to make tasty ginger snap cookies/biscuits using Bakels Baking Powder and Butta Butteroils Substitute. | |
| 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. | |
| 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. | |
| 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. | |
| 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. | |
| Mashed Pumpkin Scones (Formulation #R722s) | Bakels Worldwide | Mashed Pumpkin Scones (Formulation #R722s) is a formulation to create tasty pumpkin scones using Fino Scone Mix. | |
| 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. | |
| 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. | |
| 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. | |
| 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. | |
| Pesto Biscuit (Formulation #06-076) | Bakels Worldwide | Pesto Biscuit (Formulation #06-076) is a formulation to make crunchy pesto biscuits/crackers using Bakels Shortening, Bakels Baking Powder, and Bakels Pesto Base. | |
| Piaya (Formulation #11-027) | Bakels Worldwide | Piaya (Formulation #11-027) is formulation to produce tasty, muscovado-filled flatbread biscuits using Bakels Shortening. | |
| Pineapple Cookies (Formulation #R3792002/2011) | Bakels Worldwide | Pineapple Cookies (Formulation #R3792002/2011) is a formulation to create sweet pineapple jam biscuits/cookies using Apito Biscuit Mix and Bakels Margarine P. | |
| Plain Biscuit (Formulation #R3792005/2011) | Bakels Worldwide | Plain Biscuit (Formulation #R3792005/2011) is a formulation to make scrumptious plain biscuits/cookies using Apito Biscuit Mix and Bakels Margarine P. | |
| Rock Cakes (Formulation #722I) | Bakels Worldwide | Rock Cakes (Formulation #722I) is a formulation to create zesty scones using Fino Scone Mix and Apito Lemon Paste. | |
| Rosquillos (Formulation #01-035) | Bakels Worldwide | Rosquillos (Formulation #01-035) is a formulation to make buttery, round Filipino biscuits/cookies using Butta Butteroils Substitute and Bakels Baking Powder. | |
| Rosquillos (Formulation #11-029) | Bakels Worldwide | Rosquillos (Formulation #11-029) is a formulation to produce round, buttery Filipino biscuits/cookies using Fino Double Acting Baking Powder and Bakels Margarine Special. | |
| Savoury Bacon Scones (Formulation #00-045) | Bakels Worldwide | Savoury Bacon Scones (Formulation #00-045) is a formulation to produce zesty bacon scones using Bakels Baking Powder, Bakels Country Herbs Base, and Butta Butteroils Substitute. | |
| Scones (Formulation #R722a) | Bakels Worldwide | Scones (Formulation #R722a) is a formulation to create delicious scones using the product Fino Scone Mix. | |
| Sugar Cracknel (99026) (Formulation #99-026) | Bakels Worldwide | Sugar Cracknel (99026) (Formulation #99-026) is a formulation to create crispy, sweet biscuits/pretzels using Bakels Instant Active Dry Yeast (Low Sugar), Bakels Shortening, Lecinta Plus, and Dobrim High Speed. | |
| Tasty Cheese Scones (Formulation #R722n) | Bakels Worldwide | Tasty Cheese Scones (Formulation #R722n) is a formulation to make savory cheese scones using Fino Scone Mix. | |
| Tender Potato Biscuits (Formulation #07-051) | Bakels Worldwide | Tender Potato Biscuits (Formulation #07-051) is a formulation to make delicate, fluffy potato biscuits using Bakels Baking Powder and Fino Potato Flakes. | |
| Wheat Crackers (Formulation #07-058) | Bakels Worldwide | Wheat Crackers (Formulation #07-058) is a formulation to create buttery wheat crackers using the products Fino Meal Base and Butta Butteroils Substitute. | |
| Wheat 'N Cinnamon (09088) (Formulation #09-088) | Bakels Worldwide | Wheat 'N Cinnamon (09088) (Formulation #09-088) is a formulation to produce sweet, whole grain cinnamon & sugar biscuits/crackers. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Fino Meal Base, and Butta Butteroils Substitu...展開 Wheat 'N Cinnamon (09088) (Formulation #09-088) is a formulation to produce sweet, whole grain cinnamon & sugar biscuits/crackers. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Fino Meal Base, and Butta Butteroils Substitute. 收起 |
