| 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...展開 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 ...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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...展開 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 | |
| Orange Poppy Seeds Muffin (Light) (Formulation #R3847002/2011) | Bakels Worldwide | Orange Poppy Seeds Muffin (Light) (Formulation #R3847002/2011) is a formulation to produce tasty, light orange & poppy seed muffins using Bakels Orange & Poppy Seed Muffin Mix and Bakels Creme Cake Mix. | |
| Orange Rum Savarin (Formulation #07-039) | Bakels Worldwide | Orange Rum Savarin (Formulation #07-039) is a formulation to make a delicious orange rum cake ring using Bakels Instant Active Dry Yeast (High Sugar), Apito Orange Paste, and Bakels Chocolate Truffle (Heat & Pour). | |
| Original Chocolate Chip Cookies (Formulation #99-020) | Bakels Worldwide | Original Chocolate Chip Cookies (Formulation #99-020) is a formulation to create classic chocolate chip cookies using Bakels Margarine Special, Brite Vanilla Extra Strength, and Fino Dark Chocolate Chips. | |
| Pacencia Cookies (Formulation #04-044) | Bakels Worldwide | Pacencia Cookies (Formulation #04-044) is a formulation to produce delicious Filipino waffers using Bakels Baking Powder. | |
| Pacencia (Formulation #11-026) | Bakels Worldwide | Pacencia (Formulation #11-026) is a formulation to make tasty Filipino vanilla waffer cookies using Brite Vanilla Extra Strength and Fino Double Acting Baking Powder. | |
| Pan De Agua (with Hopia Filling) (Formulation #08-044) | Bakels Worldwide | Pan De Agua (with Hopia Filling) (Formulation #08-044) is a formulation to create Filipino water bread sweet rolls using Bakels Instant Active Dry Yeast (High Sugar), Bakels Baking Powder, Bakels Shortening, Butta Butteroils Substitute, and Dobrim High Sp...展開 Pan De Agua (with Hopia Filling) (Formulation #08-044) is a formulation to create Filipino water bread sweet rolls using Bakels Instant Active Dry Yeast (High Sugar), Bakels Baking Powder, Bakels Shortening, Butta Butteroils Substitute, and Dobrim High Speed. 收起 | |
| Pan De Kastila (Formulation #01-026) | Bakels Worldwide | Pan De Kastila (Formulation #01-026) is a formulation to make tasty Filipino sweet bread rolls with strawberry filling. This recipe uses the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, CSP 60, Bakels Shortening, Bakels Margar...展開 Pan De Kastila (Formulation #01-026) is a formulation to make tasty Filipino sweet bread rolls with strawberry filling. This recipe uses the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, CSP 60, Bakels Shortening, Bakels Margarine Special, and Unifil Strawberry. 收起 | |
| Pan De Patatas (Formulation #08-045) | Bakels Worldwide | Pan De Patatas (Formulation #08-045) is a formulation to produce semi-sweet Filipino potato rolls using Fino Potato Flakes, Dobrim Nobro, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Butta Butteroils Substitute. | |
| Pan De Sal (Formulation #99-021) | Bakels Worldwide | Pan De Sal (Formulation #99-021) is a formulation to create semi-sweet Filipino bread rolls using Bakels Shortening, Bakels Instant Active Dry Yeast (High Sugar), Fino 50, and Balec Lacto Albumen. | |
| Pan Pizza Dough (Formulation #09-125) | Bakels Worldwide | Pan Pizza Dough (Formulation #09-125) is a formulation to create dough for crispy pizza crust using Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Rotitex. | |
| Pandan Cake (Formulation #06-073) | Bakels Worldwide | Pandan Cake (Formulation #06-073) is a formulation to produce a rich pandan sponge cake using Bakels Baking Powder, Ovalett Cake Emulsifier, and Apito Pandan Paste. | |
| Pandan Cake (Formulation #08-046) | Bakels Worldwide | Pandan Cake (Formulation #08-046) is a formulation to create a creamy pandan chiffon cake using Bakels Baking Powder and Apito Pandan Paste. | |
| Pandan Custard Loaf (Formulation #R3340001/2011) | Bakels Worldwide | Pandan Custard Loaf (Formulation #R3340001/2011) is a formulation to make a rich pandan custard cake loaf. This recipe includes the products Pandan Kaya Premix, Bakels Margarine P, Apito Pandan Paste, Bakels Instant Active Dried Yeast, Bacom A100, and Lec...展開 Pandan Custard Loaf (Formulation #R3340001/2011) is a formulation to make a rich pandan custard cake loaf. This recipe includes the products Pandan Kaya Premix, Bakels Margarine P, Apito Pandan Paste, Bakels Instant Active Dried Yeast, Bacom A100, and Lecitem Universal. 收起 | |
| Pandan Kaya Buns (Formulation #04-048) | Bakels Worldwide | Pandan Kaya Buns (Formulation #04-048) is a formulation to produce tasty pandan & coconut jam sweet buns using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Butta Butteroils Substitute, and Pandan Kaya Premix. | |
| Pandan Kaya Filling/Topping (Formulation #04-049) | Bakels Worldwide | Pandan Kaya Filling/Topping (Formulation #04-049) is a formulation to make a tasty pandan coconut jam filling/topping using Pandan Kaya Premix. | |
| Pandan Kaya Macapuno Roll (Formulation #05-036) | Bakels Worldwide | Pandan Kaya Macapuno Roll (Formulation #05-036) is a formulation to create rich pandan coconut jam sweet rolls using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, Pandan Kaya Premix, and Apito Pandan Paste. | |
| Pandan Kaya Pastel Buns (Formulation #10-114) | Bakels Worldwide | Pandan Kaya Pastel Buns (Formulation #10-114) is a formulation to produce sweet pandan coconut jam buns using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Pandan Kaya Premix. | |
| Pandan Mousse Cake (Formulation #07-099) | Bakels Worldwide | Pandan Mousse Cake (Formulation #07-099) is a formulation to create creamy pandan mousse mini cakes using Apito Pandan Paste. | |
| Pandan Mousse Cake (Single-Serve) (Formulation #09-095) | Bakels Worldwide | Pandan Mousse Cake (Single-Serve) (Formulation #09-095) is a formulation to make a delicious single-serving pandan mousse cake using Pettina Sponge Mix Complete and Apito Pandan Paste. | |
| Pandesal (Formulation #09-027) | Bakels Worldwide | Pandesal (Formulation #09-027) is a formulation to make semi-sweet Filipino bread rolls using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Bakels Margarine Special. | |
| Pandesal Putok (Formulation #01-027) | Bakels Worldwide | Pandesal Putok (Formulation #01-027) is a formulation to produce crowned, semi-sweet Filipino bread rolls using Dobrim Nobro, Bakels Instant Active Dry Yeast (High Sugar), Bakels Margarine Special, and Butta Butteroils Substitute. | |
| Panettone (Formulation #00-036) | Bakels Worldwide | Panettone (Formulation #00-036) is a formulation to create zesty Italian Christmas bread using Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Brite Vanilla Extra Strength, and Lecitex Bread Improver. | |
| Panini (06074) (Formulation #06-074) | Bakels Worldwide | Panini (06074) (Formulation #06-074) is a formulation to make crusty Italian sandwich bread using Bakels Instant Active Dry Yeast (Low Sugar), Lecitem Supreme, Bakels Shortening, Bakels Pesto Base, and Bakels Country Herbs Base. | |
| Panini Bread (05037) (Formulation #05-037) | Bakels Worldwide | Panini Bread (05037) (Formulation #05-037) is a formulation to produce crisp Italian sandwich bread using Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), Rotitex, and Bakels Country Herbs Base. | |
| Panini Bread (06111) (Formulation #06-111) | Bakels Worldwide | Panini Bread (06111) (Formulation #06-111) is a formulation to create delicious Italian sandwich bread using Bakels Instant Active Dry Yeast (Low Sugar), Rotitex, and Bakels Country Herbs Base. | |
| Panini Bread (99022) (Formulation #99-022) | Bakels Worldwide | Panini Bread (99022) (Formulation #99-022) is a formulation to produce crispy Italian sandwich bread using Bakels Instant Active Dry Yeast (Low Sugar) and Lecitex Bread Improver. | |
| Panini Bread (Formulation #R1913004/2011) | Bakels Worldwide | Panini Bread (Formulation #R1913004/2011) is a formulation to produce tasty Italian sandwich bread using Lecitem Universal and Bakels Instant Active Dried Yeast. | |
| Party Waffles (Formulation #13-006) | Bakels Worldwide | Party Waffles (Formulation #13-006) is a formulation to make festive waffles using Bakels Red Velvet Cake Mix, Bakels Whipping Cream, Bakels Dark Choco Fudge, Bakels Bavarian Cream, Apito Strawberry Paste, and Apito Chocolate Rice. | |
| Pastel Bun (Formulation #09-028) | Bakels Worldwide | Pastel Bun (Formulation #09-028) is a formulation to produce tasty Filipino sweet buns using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Brite Vanilla Extra Strength. | |
| Pastel (Formulation #00-037) | Bakels Worldwide | Pastel (Formulation #00-037) is a formulation to make delicious Filipino sweet rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, and Brite Vanilla Extra Strength. | |
| Pastry Dough for Curry Puff (Formulation #R1533015/2011) | Bakels Worldwide | Pastry Dough for Curry Puff (Formulation #R1533015/2011) is a formulation to produce tasty curry puff pastry dough using Butta Butteroils Substitute. | |
| Pastry Dough (Formulation #R1533010/2011) | Bakels Worldwide | Pastry Dough (Formulation #R1533010/2011) is a formulation to create creamy danish/puff pastry dough using Butta Butteroils Substitute and Castor Sugar. | |
| Pastry Dough (Formulation #R1680003/2011) | Bakels Worldwide | Pastry Dough (Formulation #R1680003/2011) is a formulation to make buttery danish/puff pastry dough using the products Starlight and Butta Butteroils Substitute. |
