| Low Cost Pianono (Formulation #08-033) | Bakels Worldwide | Low Cost Pianono (Formulation #08-033) is a formulation to create a delicious Filipino sponge cake/jelly roll using Ovalett Cake Emulsifier, Balec Lacto Albumen, Fino Double Acting Baking Powder, and Brite Vanilla Extra Strength. | |
| Low Cost Sweet Dough (Formulation #07-034) | Bakels Worldwide | Low Cost Sweet Dough (Formulation #07-034) is a formulation to make rich fruit & coffee sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Bakels Margarine Special, Dobrim High Speed, Monofresh, Apito Pandan Paste, Apito Ex...展開 Low Cost Sweet Dough (Formulation #07-034) is a formulation to make rich fruit & coffee sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Bakels Margarine Special, Dobrim High Speed, Monofresh, Apito Pandan Paste, Apito Expresso Paste, and Apito Yam Paste. 收起 | |
| Low Cost Sweet Dough (Formulation #08-034) | Bakels Worldwide | Low Cost Sweet Dough (Formulation #08-034) is a formulation to produce creamy sweet rolls in peanut butter, butter custard, and milk shake flavour varieties. This recipe includes the products Bakels Shortening, Bakels Margarine Special, Balec Lacto Albume...展開 Low Cost Sweet Dough (Formulation #08-034) is a formulation to produce creamy sweet rolls in peanut butter, butter custard, and milk shake flavour varieties. This recipe includes the products Bakels Shortening, Bakels Margarine Special, Balec Lacto Albumen, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, and Bakels Bake-Stable Custard Mix. 收起 | |
| Low Sugar Green Tea Cheesecake (Formulation #05-027) | Bakels Worldwide | Low Sugar Green Tea Cheesecake (Formulation #05-027) is a formulation to make a tasty reduced sugar green tea cheesecake using Apito Green Tea Paste, Apito Lemon Paste, and Brite Vanilla Extra Strength. | |
| Macapuno/Ube Bake Roll (Formulation #00-030) | Bakels Worldwide | Macapuno/Ube Bake Roll (Formulation #00-030) is a formulation to produce fruity Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Margarine Special, and Bakels Shortening. | |
| Macaroon Brownies (Formulation #08-035) | Bakels Worldwide | Macaroon Brownies (Formulation #08-035) is a formulation to make rich, coconut-topped chocolate slices using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Brite Vanilla Extra Strength, and Bakels Baking Powder. | |
| Macaroons (Formulation #10-002) | Bakels Worldwide | Macaroons (Formulation #10-002) is a formulation to create tasty coconut mini cakes using the product Apito Butta Vanilla Essence. | |
| Madeira Cake (Formulation #R220a) | Bakels Worldwide | Madeira Cake (Formulation #R220a) is a formulation to make delicious Madiera cakes using Morah Cake Medium, P3, Hercules Baking Powder, Balec, and Castor Sugar. | |
| 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 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 | |
| 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 | |
| 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. | |
| 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. | |
| 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 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 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 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 | |
| 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 | |
| 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. | |
| 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 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). | |
| 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 | |
| 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 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. | |
| 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. | |
| 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. | |
| Peanut Brownies (Formulation #R730f) | Bakels Worldwide | Peanut Brownies (Formulation #R730f) is a formulation to make rich peanut & chocolate brownies using Bakels Cookie Concentrate and Apito Chocolate Paste. | |
| Peanut Butter Coco Alligators (Formulation #08-047) | Bakels Worldwide | Peanut Butter Coco Alligators (Formulation #08-047) is a formulation to produce delicious peanut butter & coconut sweet buns using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, and Bakels Bake-Stab...展開 Peanut Butter Coco Alligators (Formulation #08-047) is a formulation to produce delicious peanut butter & coconut sweet buns using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, and Bakels Bake-Stable Custard Mix. 收起 | |
| Peppermint Slice (Formulation #R740d) | Bakels Worldwide | Peppermint Slice (Formulation #R740d) is a formulation to create cool minty Afghan slices using Apito Afghan Biscuit Mix, Morah Cake Medium, and Apito Peppermint Essence. | |
| Pettina American Brownie (Formulation #R3823001/2011) | Bakels Worldwide | Pettina American Brownie (Formulation #R3823001/2011) is a formulation to produce rich, American-style chocolate brownies using Pettina American Brownie Mix and Bakels Margarine P. | |
| Pineapple Supreme Cake (Formulation #00-039) | Bakels Worldwide | Pineapple Supreme Cake (Formulation #00-039) is a formulation to produce a creamy pineapple cake using Butta Butteroils Substitute, Ovalett Special (NC), Bakels Baking Powder, Brite Vanilla Extra Strength, and Whip-Brite Whipped Topping Powder. | |
| Polo Buns (Formulation #12-032) | Bakels Worldwide | Polo Buns (Formulation #12-032) is a formulation to create tasty, sweet polo buns using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Fino Potato Flakes, Apito Chocolate Paste, Fino Coffee Boy Topping (Part 2), and Apito Butta Van...展開 Polo Buns (Formulation #12-032) is a formulation to create tasty, sweet polo buns using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Fino Potato Flakes, Apito Chocolate Paste, Fino Coffee Boy Topping (Part 2), and Apito Butta Vanilla Essence. 收起 | |
| Poppy and Yoghurt Cake (Formulation #05-039) | Bakels Worldwide | Poppy and Yoghurt Cake (Formulation #05-039) is a formulation to create tangy lemon poppyseed & yoghurt cakes using Bakels Muffin Mix and Apito Lemon Paste. | |
| Potato Spice Cake (Formulation #07-044) | Bakels Worldwide | Potato Spice Cake (Formulation #07-044) is a formulation to produce a delicious spiced potato bundt cake using Fino Potato Flakes, Bakels Baking Powder, Bakels Chocolate Truffle (Heat & Pour), Bakels Whipping Cream, and Brite Vanilla Extra Strength. | |
| Potato Sweet Dough (Formulation #07-093) | Bakels Worldwide | Potato Sweet Dough (Formulation #07-093) is a formulation to create decadent sweet bread using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, Butta Butteroils Substitute, Diamond Glaze Neutral...展開 Potato Sweet Dough (Formulation #07-093) is a formulation to create decadent sweet bread using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, Butta Butteroils Substitute, Diamond Glaze Neutral, Les Fruits Blueberry 50%, Les Fruits Strawberry 50%, and Les Fruits Apple 50%. 收起 | |
| P&P Cake (Formulation #09-059) | Bakels Worldwide | P&P Cake (Formulation #09-059) is a formulation to create a decorative mousse cake using Pettina Sponge Mix Complete, Apito Ube Paste, Bakels Whipping Cream, Actiwhite, and Fino Dark Chocolate Buttons. | |
| Premium Buttery Pound Cake (Formulation #R3810001/2011) | Bakels Worldwide | Premium Buttery Pound Cake (Formulation #R3810001/2011) is a formulation to create rich, buttery pound cake using Pettina Butter Cake Mix and Bakels Butta Blends. | |
| Premium Ensaymada (09030) (Formulation #09-030) | Bakels Worldwide | Premium Ensaymada (09030) (Formulation #09-030) is a formulation to make high quality Filipino sweet rolls using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Fino Potato Flakes. | |
| Premium Ensaymada (Formulation #04-020) | Bakels Worldwide | Premium Ensaymada (Formulation #04-020) is a formulation to produce select Filipino sweet rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, and Fino Potato Flakes. | |
| Premium Sweet Dough (Formulation #08-049) | Bakels Worldwide | Premium Sweet Dough (Formulation #08-049) is a formulation to create excellent, high quality sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Extra Strength, Fino Potato Flakes, Bakels Shortening, and Butta Butteroils Substitute. | |
| Prune Cake (Formulation #03-059) | Bakels Worldwide | Prune Cake (Formulation #03-059) is a formulation to create rich prune cakes using Ovalett Special (NC), Bakels Baking Powder, and Whip-Brite Whipped Topping Powder. | |
| Puffers (Formulation #10-019) | Bakels Worldwide | Puffers (Formulation #10-019) is a formulation to produce chocolatey multigrain bread puffs using Bakels 8 Grains Base, Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Bakels Dark Choco Fudge. | |
| Pumpkin Chocolate Cake (Formulation #09-060) | Bakels Worldwide | Pumpkin Chocolate Cake (Formulation #09-060) is a formulation to make a rich chocolate mousse cake using Pettina Chocolate Sponge Mix Complete, Apito Chocolate Paste, Diamond Glaze Dark Chocolate, Bakels Whipping Cream, Actiwhite, and Fino Dark Chocolate ...展開 Pumpkin Chocolate Cake (Formulation #09-060) is a formulation to make a rich chocolate mousse cake using Pettina Chocolate Sponge Mix Complete, Apito Chocolate Paste, Diamond Glaze Dark Chocolate, Bakels Whipping Cream, Actiwhite, and Fino Dark Chocolate Buttons. 收起 | |
| Pumpkin Torte (Formulation #03-033) | Bakels Worldwide | Pumpkin Torte (Formulation #03-033) is a formulation to produce delicious chocolate pumpkin torte mini cakes using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Fino Dark Chocolate Buttons. | |
| Puto Cake (Formulation #01-031) | Bakels Worldwide | Puto Cake (Formulation #01-031) is a formulation to produce sweet, cheesy Filipino steamed cakes using Ovalett Cake Emulsifier, Bakels Baking Powder, and Brite Vanilla Extra Strength. | |
| Puto Cheese (Formulation #01-032) | Bakels Worldwide | Puto Cheese (Formulation #01-032) is a formulation to produce flavourful orange & cheese Filipino steamed cakes using Ovalett Cake Emulsifier, Bakels Baking Powder, and Apito Orange Paste. | |
| Rainbow Pan De Putok (Formulation #05-040) | Bakels Worldwide | Rainbow Pan De Putok (Formulation #05-040) is a formulation used to make tri-coloured crowned Filipino sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Fino Double Acting Baking Powder, Bakels...展開 Rainbow Pan De Putok (Formulation #05-040) is a formulation used to make tri-coloured crowned Filipino sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Fino Double Acting Baking Powder, Bakels Shortening, Bakels Margarine Special, Apito Pandan Paste, and Apito Yam Paste. 收起 | |
| Raspberry Jam Bars (Formulation #10-045) | Bakels Worldwide | Raspberry Jam Bars (Formulation #10-045) is a formulation to produce delicious oatmeal & jam bars using Apito Lemon Paste. | |
| Red Choco Cake (Formulation #13-010) | Bakels Worldwide | Red Choco Cake (Formulation #13-010) is a formulation to create a creamy chocolate & red velvet cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Red Velvet Cake Mix, and Whip-Brite Whipped Topping Powder. | |
| Red Velvet Cake (Formulation #R4142b001/2012) | Bakels Worldwide | Red Velvet Cake (Formulation #R4142b001/2012) is a formulation to make a rich red velvet cake using Bakels Red Velvet Cake Mix. | |
| Red Velvet Muffin (Formulation #R4142001/2012) | Bakels Worldwide | Red Velvet Muffin (Formulation #R4142001/2012) is a formulation to make rich red velvet muffins using Bakels Red Velvet Cake Mix. | |
| Red Velvet Whoopie Pies (Formulation #14-003) | Bakels Worldwide | Red Velvet Whoopie Pies (Formulation #14-003) is a formulation to produce decadent red velvet whoopie pies using Bakels Red Velvet Cake Mix, Bakels Shortening, Bakels Dark Choco Fudge, and Apito Peppermint Paste. | |
| Refrigerated Cheesecake (Formulation #04-052) | Bakels Worldwide | Refrigerated Cheesecake (Formulation #04-052) is a formulation to create a specialty cheesecake using Brite Vanilla Extra Strength, Les Fruits Blueberry 50%, and Saphire Neutral. | |
| Rhum Babas (Formulation #00-041) | Bakels Worldwide | Rhum Babas (Formulation #00-041) is a formulation to make delicious French yeast cakes in rum syrup using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, and Butta Butteroils Substitute. | |
| Rhum Raisin Cake (Formulation #09-061) | Bakels Worldwide | Rhum Raisin Cake (Formulation #09-061) is a formulation to produce scrumptious rum raisin cake loaves using Bakels Muffin Mix, Apito Chocolate Paste, and Fino Meal Base. | |
| Rich Butter Cake (Formulation #R2270001/2011) | Bakels Worldwide | Rich Butter Cake (Formulation #R2270001/2011) is a formulation to create a decadent butter cake using Castor Sugar, P3, and Hercules Baking Powder. | |
| Rich Fruit Cake (Formulation #R1525/1528004/2011) | Bakels Worldwide | Rich Fruit Cake (Formulation #R1525/1528004/2011) is a formulation to produce a robust, flavorful fruitcake using the products Bakels Margarine P and Colset. | |
| Rich Sugee Cake (Formulation #R1533018/2011) | Bakels Worldwide | Rich Sugee Cake (Formulation #R1533018/2011) is a formulation to create scrumptious, dense almond semolina cake using Butta Butteroils Substitute, Castor Sugar, and Apito Essences - Butta Vanilla. | |
| Rocky Road Bun (Formulation #03-035) | Bakels Worldwide | Rocky Road Bun (Formulation #03-035) is a formulation to make delicious chocolate marshmallow sweet buns using Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Bakels Shortening, Dobrim Nobro, CSP 60, Bakels Instant Active Dry Yeast (High Sugar), and...展開 Rocky Road Bun (Formulation #03-035) is a formulation to make delicious chocolate marshmallow sweet buns using Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Bakels Shortening, Dobrim Nobro, CSP 60, Bakels Instant Active Dry Yeast (High Sugar), and Fino Dark Chocolate Chips. 收起 | |
| Sans Rival (07047) (Formulation #07-047) | Bakels Worldwide | Sans Rival (07047) (Formulation #07-047) is a formulation to create a creamy Filipino dessert cake using the product Brite Vanilla Extra Strength. | |
| Sans Rival (100% Egg Whites) (08052) (Formulation #08-052) | Bakels Worldwide | Sans Rival (100% Egg Whites) (08052) (Formulation #08-052) is a formulation to make a rich Filipino dessert cake using the product Brite Vanilla Extra Strength. | |
| Sans Rival (Actiwhite) (08051) (Formulation #08-051) | Bakels Worldwide | Sans Rival (Actiwhite) (08051) (Formulation #08-051) is a formulation to produce a superb Filipino dessert cake using the products Actiwhite and Brite Vanilla Extra Strength. | |
| Sausage Bun (Formulation #39426H) | Bakels Worldwide | Sausage Bun (Formulation #39426H) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Merita V, and Bakels Instant Active Dried Yeast to make sweet sausage buns. | |
| Savoury Muffins (Formulation #R722r) | Bakels Worldwide | Savoury Muffins (Formulation #R722r) is a formulation to produce scrumptious muffins using the product Fino Scone Mix. | |
| Sheared Bread (Formulation #06-084) | Bakels Worldwide | Sheared Bread (Formulation #06-084) is a formulation to create decadent sweet bread using Bakels Bake-Stable Custard Mix, Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Butta Butteroils Substitute, Unifil Strawber...展開 Sheared Bread (Formulation #06-084) is a formulation to create decadent sweet bread using Bakels Bake-Stable Custard Mix, Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Butta Butteroils Substitute, Unifil Strawberry, Apito Flavouring Paste - Strawberry, and Pandan Kaya Premix. 收起 | |
| Single Serve Mousse Cakes (Formulation #07-092) | Bakels Worldwide | Single Serve Mousse Cakes (Formulation #07-092) is a formulation to make creamy individual sized mousse cakes. This recipe includes the products Pettina Sponge Mix Complete, Apito Chocolate Paste, Whip-Brite Whipped Topping Powder, Bakels Alkalized Cocoa ...展開 Single Serve Mousse Cakes (Formulation #07-092) is a formulation to make creamy individual sized mousse cakes. This recipe includes the products Pettina Sponge Mix Complete, Apito Chocolate Paste, Whip-Brite Whipped Topping Powder, Bakels Alkalized Cocoa Powder, and Bakels Bake-Stable Custard Mix. 收起 | |
| Soft Brownies (Formulation #01-036) | Bakels Worldwide | Soft Brownies (Formulation #01-036) is a formulation to make rich, fluffy chocolate brownies using Fino Chocolate Cake Mix and Butta Butteroils Substitute. |
