| 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-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%. | |
| 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 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. | |
| Cinnamon Swirl Loaf (Formulation #07-021) | Bakels Worldwide | Cinnamon Swirl Loaf (Formulation #07-021) is a formulation to make cinnamon swirl sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Butta Butteroils Substitute, Bakels Shortening, and Bakels Bake-Stable Custard Mix. | |
| Cinnamon Trio (Formulation #01-011) | Bakels Worldwide | Cinnamon Trio (Formulation #01-011) is a formulation to create cinnamon sweet breads using Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), and Butta Butteroils Substitute. | |
| Cinnamon-Raisin Multiseed Bread (Formulation #06-033) | Bakels Worldwide | Cinnamon-Raisin Multiseed Bread (Formulation #06-033) is a formulation to make multiseed cinnamon & raisin sweet bread using Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar). | |
| Cinnamon-Raisin Multiseed Bread (Formulation #07-084) | Bakels Worldwide | Cinnamon-Raisin Multiseed Bread (Formulation #07-084) is a formulation to create cinnamon & raisin multiseed sweet bread using Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar). | |
| Cluster Bread (Formulation #06-034) | Bakels Worldwide | Cluster Bread (Formulation #06-034) is a formulation to create sweet bread loaves using Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, Dobrim Nobro, Monofresh, Bakels Shortening, Bakels Margarine Special, Unifil Blueberry, and Diamond ...展開 Cluster Bread (Formulation #06-034) is a formulation to create sweet bread loaves using Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, Dobrim Nobro, Monofresh, Bakels Shortening, Bakels Margarine Special, Unifil Blueberry, and Diamond Glaze Neutral. 收起 | |
| Coffee Boy (05011) (Formulation #05-011) | Bakels Worldwide | Coffee Boy (05011) (Formulation #05-011) is a formulation to create delicious coffee flavoured sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Lecitex Bread Improver, Fino Coffee Boy (Part 2), and Apito Express...展開 Coffee Boy (05011) (Formulation #05-011) is a formulation to create delicious coffee flavoured sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Lecitex Bread Improver, Fino Coffee Boy (Part 2), and Apito Expresso Paste. 收起 | |
| Coffee Boy (08021) (Formulation #08-021) | Bakels Worldwide | Coffee Boy (08021) (Formulation #08-021) is a formulation to create tasty coffee flavoured sweet bread using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Bake-Stable Custard Mix, Fino Coffee Boy (Part 2...展開 Coffee Boy (08021) (Formulation #08-021) is a formulation to create tasty coffee flavoured sweet bread using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Bake-Stable Custard Mix, Fino Coffee Boy (Part 2), and Apito Expresso Paste. 收起 | |
| Coffee Boy (09005) (Formulation #09-005) | Bakels Worldwide | Coffee Boy (09005) (Formulation #09-005) is a formulation to create coffee flavoured sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Bakels Bake-Stable Custard Mix, Fino Coffee Boy (Part 2), an...展開 Coffee Boy (09005) (Formulation #09-005) is a formulation to create coffee flavoured sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Bakels Bake-Stable Custard Mix, Fino Coffee Boy (Part 2), and Apito Expresso Paste. 收起 | |
| Coffee Cake Rings and Sticky Buns (Formulation #06-037) | Bakels Worldwide | Coffee Cake Rings and Sticky Buns (Formulation #06-037) is a formulation used to create sweet bread sticky buns and coffee cake rings. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Butta Butteroils Substi...展開 Coffee Cake Rings and Sticky Buns (Formulation #06-037) is a formulation used to create sweet bread sticky buns and coffee cake rings. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Butta Butteroils Substitute, and Rotitex. 收起 | |
| Cornflake Slice (Formulation #31100I) | Bakels Worldwide | Cornflake Slice (Formulation #31100I) is a formulation using Actiwhite solution to make sweet cornflake slices. | |
| Cottage Meal Cob (Formulation #R105i) | Bakels Worldwide | Cottage Meal Cob (Formulation #R105i) is a formulation to create specialty bread rolls using Hercules Roll Mix and Bakels Instant Active Yeast. | |
| Cottage Meal Fruit Bread (Formulation #R105j) | Bakels Worldwide | Cottage Meal Fruit Bread (Formulation #R105j) is a formulation to make specialty fruit bread loaves using Hercules Roll Mix, Fino Meal Base, Apito Fruit Cake Paste, Apito Caramel Colour, and Bakels Instant Active Yeast. | |
| Country Herb Baguette (Formulation #R3994001/2011) | Bakels Worldwide | Country Herb Baguette (Formulation #R3994001/2011) is a formulation to create country herb baguette loaves using Bakels Country Herbs Base and Bakels Instant Active Dried Yeast. | |
| Country Herb Bread and Rolls (Formulation #R139a) | Bakels Worldwide | Country Herb Bread and Rolls (Formulation #R139a) is a formulation to make loaves or rolls of country herb bread using Hercules Bread Concentrate, Bakels Country Herb Specialty Base, Masterfat, and Bakels Instant Active Yeast. | |
| Country Style Bun (Formulation #R1936004/2011) | Bakels Worldwide | Country Style Bun (Formulation #R1936004/2011) is a formulation to create country style bread rolls using Bakels Margarine P, Bakels Instant Active Dried Yeast, and Lecitem Pumpables. | |
| Cracked Egg Monay (Formulation #09-116) | Bakels Worldwide | Cracked Egg Monay (Formulation #09-116) is a formulation to create semi-sweet Filipino bread rolls using Bakels Baking Powder, Dobrim High Speed, Rotitex, Bakels Instant Active Dry Yeast (High Sugar), and Balec Lacto Albumen. | |
| Cracked Wheat Monay (Formulation #09-006) | Bakels Worldwide | Cracked Wheat Monay (Formulation #09-006) is a formulation to make whole wheat monay bread using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim High Speed, Lecinta Plus, Balec Lacto Albumen, Bakels Baking Powder, Fino Meal Base, and Bakels Shortening...展開 Cracked Wheat Monay (Formulation #09-006) is a formulation to make whole wheat monay bread using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim High Speed, Lecinta Plus, Balec Lacto Albumen, Bakels Baking Powder, Fino Meal Base, and Bakels Shortening. 收起 | |
| Cranberry Mango Deux (Formulation #11-044) | Bakels Worldwide | Cranberry Mango Deux (Formulation #11-044) is a formulation to make semi-sweet cranberry & mango bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Bake-Stable Custard Mix, Butta Butteroils Substitute, Bakels Shorte...展開 Cranberry Mango Deux (Formulation #11-044) is a formulation to make semi-sweet cranberry & mango bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Bake-Stable Custard Mix, Butta Butteroils Substitute, Bakels Shortening, and Fino Potato Flakes. 收起 | |
| Cream Bread (Formulation #99-010) | Bakels Worldwide | Cream Bread (Formulation #99-010) is a formulation to create loaves of creamy sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Bakels Margarine Special. | |
| Cream or Fruit Buns (using Hamburger Mix) (Formulation #17500B) | Bakels Worldwide | Cream or Fruit Buns (using Hamburger Mix) (Formulation #17500B) is a formulation using Hamburger Mix, Dobrim 500, and Bakels Instant Active Dried Yeast to make sweet buns | |
| Cream or Fruit Buns (using Merita) (Formulation #17700A) | Bakels Worldwide | Cream or Fruit Buns (using Merita) (Formulation #17700A) is a formulation using Merita, Dobrim 500, and Bakels Instant Active Dried Yeast to make sweet buns. | |
| Cream or Fruit Buns (using Merita V) (Formulation #17750A) | Bakels Worldwide | Cream or Fruit Buns (using Merita V) (Formulation #17750A) is a formulation using Merita V, Dobrim 500, and Bakels Instant Active Dried Yeast to make sweet buns. | |
| Creamy No Sugar Added Loaf Bread (Formulation #10-074) | Bakels Worldwide | Creamy No Sugar Added Loaf Bread (Formulation #10-074) is a formulation to make no sugar added bread using Bakels Instant Active Dried Yeast (Low Sugar), Bakels Shortening, Bakels Margarine Special, and Dobrim Sweet. | |
| Crisp French Sticks and Rolls (Formulation #06-041) | Bakels Worldwide | Crisp French Sticks and Rolls (Formulation #06-041) is a formulation to create crispy French bread sticks and rolls using Bakels Crusty Bread Concentrate and Bakels Instant Active Dried Yeast (Low Sugar). | |
| 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. | |
| Cross Mix (Formulation #R703b) | Bakels Worldwide | Cross Mix (Formulation #R703b) is a formulation to create fruit & spiced sweet buns using Mastermix Choux Paste Concentrate. | |
| Crusty Baguette (Formulation #R3946003/2012) | Bakels Worldwide | Crusty Baguette (Formulation #R3946003/2012) is a formulation to make crisp baguettes using Bakels Crusty Bread Concentrate and Bakels Instant Active Dried Yeast. | |
| Crusty Clover Bread (Formulation #09-007) | Bakels Worldwide | Crusty Clover Bread (Formulation #09-007) is a formulation to create crisp, clover-shaped bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Crusty Bread Concentrate, and Fino Rye Base. | |
| Crusty Pandesal (Formulation #01-012) | Bakels Worldwide | Crusty Pandesal (Formulation #01-012) is a formulation to make semi-sweet Filipino bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, and Bakels Shortening. | |
| Crusty Rye Bread (Formulation #00-043) | Bakels Worldwide | Crusty Rye Bread (Formulation #00-043) is a formulation to create lean rye breads using Bakels Instant Active Dried Yeast (Low Sugar), Lecitex Bread Improver, Fino Rye Base, and Bakels Shortening. | |
| Danish Flaky Bread (Formulation #R3946001/2011) | Bakels Worldwide | Danish Flaky Bread (Formulation #R3946001/2011) is a formulation to create flaky Danish-style bread using Butta Butteroils Substitute, Bakels Crusty Bread Concentrate, and Bakels Instant Active Dried Yeast. | |
| DE Square (Formulation #R1525/1528006/2011) | Bakels Worldwide | DE Square (Formulation #R1525/1528006/2011) is a formulation to create sweet bread squares using Bakels Margarine P. | |
| Dinner Roll (06050) (Formulation #06-050) | Bakels Worldwide | Dinner Roll (06050) (Formulation #06-050) is a formulation to create semi-sweet bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, and Monofresh. | |
| Double Chocolate Roll (Formulation #R3715002/2011) | Bakels Worldwide | Double Chocolate Roll (Formulation #R3715002/2011) is a formulation to create delicious chocolate bread rolls using Bakels Sponge Mix Complete (M) and Apito Chocolate Emulco. | |
| Dough Pin's Bread (Formulation #05-014) | Bakels Worldwide | Dough Pin's Bread (Formulation #05-014) is a formulation to create tasty sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Monofresh, Bakels Shortening, and Bakels Margarine Special. | |
| Easter Buns (Formulation #R110f) | Bakels Worldwide | Easter Buns (Formulation #R110f) is a formulation to make fruit-filled Easter sweet buns using Bakels Liquid Improver, Master Fat, Bakels Instant Active Yeast, and Apito Bunspice Paste. | |
| Egg and Milk Bread (Formulation #R105h) | Bakels Worldwide | Egg and Milk Bread (Formulation #R105h) is a formulation to create flavoured specialty bread rolls using Hercules Roll Mix and Bakels Instant Active Yeast. | |
| Ensay De Sal (with Longganisa) (Formulation #06-054) | Bakels Worldwide | Ensay De Sal (with Longganisa) (Formulation #06-054) is a formulation to make sausage-filled Filipino semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Rotitex, Butta Butteroils Substitute, Dobrim High Speed, and Monofresh. | |
| Ensaymada (09008) (Formulation #09-008) | Bakels Worldwide | Ensaymada (09008) (Formulation #09-008) is a formulation to create Filipino sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, and Bakels Shortening. | |
| Ensaymada (10054) (Formulation #10-054) | Bakels Worldwide | Ensaymada (10054) (Formulation #10-054) is a formulation to make Filipino sweet rolls using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Bakels Margarine Special. | |
| Ensaymada Especial (Formulation #99-012) | Bakels Worldwide | Ensaymada Especial (Formulation #99-012) is a formulation to make specialty Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, and Bakels Shortening. | |
| Ensaymada Sponge (Formulation #09-009) | Bakels Worldwide | Ensaymada Sponge (Formulation #09-009) is a formulation used to create spongy Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, and Bakels Shortening. | |
| European Crusty Bread (Formulation #R127a) | Bakels Worldwide | European Crusty Bread (Formulation #R127a) is a formulation to make crusty French bread sticks or rolls using Bakels European Crusty Bread Concentrate 5% and Bakels Instant Active Yeast. | |
| Expresso Loaf (Formulation #09-010) | Bakels Worldwide | Expresso Loaf (Formulation #09-010) is a formulation to create scrumptious coffee & chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, Apito Chocolate Paste, Bakels Alkalized Cocoa Powder, Apito Expresso Paste, an...展開 Expresso Loaf (Formulation #09-010) is a formulation to create scrumptious coffee & chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, Apito Chocolate Paste, Bakels Alkalized Cocoa Powder, Apito Expresso Paste, and Bakels Dark Choco Fudge. 收起 | |
| Fancy Rolls (Formulation #04-022) | Bakels Worldwide | Fancy Rolls (Formulation #04-022) is a formulation to create fancy semi-sweet bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, and Bakels Shortening. | |
| Fantasy Loaf (Formulation #08-027) | Bakels Worldwide | Fantasy Loaf (Formulation #08-027) is a formulation to make loaves of sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Rotitex, Les Fruits Apple 50%, and Butta Butteroils Substitute. | |
| Farmhouse Bread (Formulation #R105c) | Bakels Worldwide | Farmhouse Bread (Formulation #R105c) is a formulation to create country bread cobs using Hercules Roll Mix and Bakels Instant Active Yeast. | |
| Filled Pandesal (Formulation #02-026) | Bakels Worldwide | Filled Pandesal (Formulation #02-026) is a formulation to create cheese-filled Filipino sweet bread using Bakels Shortening, Butta Butteroils Substitute, Dobrim Nobro, and Bakels Instant Active Dry Yeast (High Sugar). | |
| Fit for Life Banana Loaf (Formulation #06-055) | Bakels Worldwide | Fit for Life Banana Loaf (Formulation #06-055) is a formulation to create sweet banana bread using Bakels Baking Powder, Bakels Margarine Special, Balec Lacto Albumen, Ovalett Cake Emulsifier, and Brite Vanilla Extra Strength. | |
| Focaccia (05016) (Formulation #05-016) | Bakels Worldwide | Focaccia (05016) (Formulation #05-016) is a formulation to make crisp Italian bread using Bakels Crusty Bread Concentrate, Bakels Instant Active Dried Yeast (Low Sugar), Rotitex, Bakels Country Herbs Base, and Bakels Pesto Base. |
