| Angel Creme Swirl (Formulation #02-001) | Bakels Worldwide | Angel Creme Swirl (Formulation #02-001) is a formulation used to create Danish/puff pastries. This formulation includes the products Butta Butteroils Substitute and Whip-Brite Whipped Topping Powder. | |
| Apple Tart Tatin (Formulation #04-005) | Bakels Worldwide | Apple Tart Tatin (Formulation #04-005) is a formulation used to create apple tart pastries. This formulation includes the products Bakels Margarine Special, Bakels Shortening, 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 Scones | Bakels Worldwide | Cheese Scones is a formulation to create savoury cheese scones using Fino Scone Mix. | |
| Chocolate Peanut Slice or Tarts (Formulation #31100F) | Bakels Worldwide | Chocolate Peanut Slice or Tarts (Formulation #31100F) is a formulation using Actiwhite and Apito Essence Vanilla 101 to make delicious chocolate peanut tarts or slices. | |
| Choux Paste (Formulation #R3289003/2011) | Bakels Worldwide | Choux Paste (Formulation #R3289003/2011) is a formulation to create delicious choux pastries, filled with blueberry custard or cream cheese filling, using Mastermix Choux Paste Concentrate, Apito Biscuit Mix, and Bakels Margarine P. | |
| Coconut Sugar Buns (Formulation #R722m) | Bakels Worldwide | Coconut Sugar Buns (Formulation #R722m) is a formulation to make tasty coconut & sugar scones/buns using Fino Scone Mix. | |
| Coffee Butterscotch Slice or Tarts (Formulation #31100E) | Bakels Worldwide | Coffee Butterscotch Slice or Tarts (Formulation #31100E) is a formulation using Actiwhite and Apito Coffee Flavouring Paste to make tasty coffee & butterscotch flavoured slices or tarts. | |
| Coffee Fragipane-Filled Tarts (Formulation #07-022) | Bakels Worldwide | Coffee Fragipane-Filled Tarts (Formulation #07-022) is a formulation to create delicious tart pastries using Bakels Shortening, Apito Expresso Paste, and Whip-Brite Whipped Topping Powder. | |
| Cream Puffs (Using Actiwhite) (09111) (Formulation #09-111) | Bakels Worldwide | Cream Puffs (Using Actiwhite) (09111) (Formulation #09-111) is a formulation to make cream puff pastries using Bakels Shortening, Actiwhite, Bakels Bake-Stable Custard Mix, and Bakels Chocolate Truffle (Heat & Pour). | |
| Crispy Puff (Formulation #R1680004/2011) | Bakels Worldwide | Crispy Puff (Formulation #R1680004/2011) is a formulation to create crunchy puff pastries using Starlight and Bakels Margarine P. | |
| Croissants (using Bakels Sweet Dough Concentrate) Formulation # 39426O) | Bakels Worldwide | Croissants (using Bakels Sweet Dough Concentrate) (Formulation #39426O) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Bakels Instant Active Dried Yeast, and Bakels Danish & Croissant Margarine (or butter) to make buttery croissants. | |
| Croissants (using Baktem Red) (Formulation # 17200C) | Bakels Worldwide | Croissants (using Baktem Red) (Formulation #17200C) is a formulation using Bakels Instant Active Dried Yeast, Bakem Red, and Cake Margarine (or butter) to make flaky croissants. | |
| Cross Mix (Formulation #R703b) | Bakels Worldwide | Cross Mix (Formulation #R703b) is a formulation to create fruit & spiced sweet buns using Mastermix Choux Paste Concentrate. | |
| Danish Pastry (Formulation #R522a) | Bakels Worldwide | Danish Pastry (Formulation #R522a) is a formulation to create delicious danishes using Royal Danish and Bakels Instant Active Yeast. | |
| Durian Tart (Formulation #07-026) | Bakels Worldwide | Durian Tart (Formulation #07-026) is a formulation to make delicious tart pastries using Apito Durian Paste and Bakels Shortening. | |
| Flaky Dough (Formulation #R1533008/2011) | Bakels Worldwide | Flaky Dough (Formulation #R1533008/2011) is a formulation to create flaky pastry dough using Butta Butteroils Substitute. | |
| Fruit Scones (Formulation #R722c) | Bakels Worldwide | Fruit Scones (Formulation #R722c) is a formulation to create scrumptious sultana & currant scones using Fino Scone Mix. | |
| Fruit Tart (Formulation #00-022) | Bakels Worldwide | Fruit Tart (Formulation #00-022) is a formulation to make delicious fruit & custard tart pastries using Bakels Shortening and Saphire Neutral. | |
| Fruit Tart (Formulation #04-030) | Bakels Worldwide | Fruit Tart (Formulation #04-030) is a formulation to create tasty fruit & custard tart pastries using Bakels Shortening, Bakels Bake-Stable Custard Mix, Les Fruits Fruit Filling(s), and Saphire Neutral. | |
| Garlic Scones (Formulation #R722d) | Bakels Worldwide | Garlic Scones (Formulation #R722d) is a formulation to make savoury garlic scones using Fino Scone Mix. | |
| Gluten Free Pastry (Formulation #R749a) | Bakels Worldwide | Gluten Free Pastry (Formulation #R749a) is a formulation to create tasty gluten-free pastries using Bakels Gluten Free Health Pastry Mix and Morah Cake Medium. | |
| Grated Pumpkin Scones (Formulation #R722e) | Bakels Worldwide | Grated Pumpkin Scones (Formulation #R722e) is a formulation using Fino Scone Mix to make tasty pumpkin scones. | |
| Mashed Pumpkin Scones (Formulation #R722s) | Bakels Worldwide | Mashed Pumpkin Scones (Formulation #R722s) is a formulation to create tasty pumpkin scones using Fino Scone Mix. | |
| Onion Scones (Formulation #R722k) | Bakels Worldwide | Onion Scones (Formulation #R722k) is a formulation to produce savoury onion scones using Fino Scone Mix. | |
| 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. | |
| Pie Bottom Pastry - Sweet Pastry (Formulation #R750b) | Bakels Worldwide | Pie Bottom Pastry - Sweet Pastry (Formulation #R750b) is a formulation to create sweet pie pastry dough using Morah Cake Medium, NZB Icing Sugar, and Apito Butta Vanilla Essence. | |
| Potato Churros (Formulation #07-042) | Bakels Worldwide | Potato Churros (Formulation #07-042) is a formulation to make golden fried, cinnamon & sugar coated pastry sticks using Fino Potato Flakes, Bakels Baking Powder, and Brite Vanilla Extra Strength. | |
| Puff Pastry - French Method (3/4 paste) (Formulation #R750e) | Bakels Worldwide | Puff Pastry - French Method (3/4 paste) (Formulation #R750e) is a formulation used to create tasty puff pastry dough using Morah Cake Medium Twin and Morah Pastry Margarine - Medium. | |
| Puff Pastry (Formulation #R1680001/2011) | Bakels Worldwide | Puff Pastry (Formulation #R1680001/2011) is a formulation to make rich, buttery puff pastries/danishes using the products Bakels Margarine P and Starlight. | |
| Rock Cakes (Formulation #722I) | Bakels Worldwide | Rock Cakes (Formulation #722I) is a formulation to create zesty scones using Fino Scone Mix and Apito Lemon Paste. | |
| Savoury Bacon Scones (Formulation #00-045) | Bakels Worldwide | Savoury Bacon Scones (Formulation #00-045) is a formulation to produce zesty bacon scones using Bakels Baking Powder, Bakels Country Herbs Base, and Butta Butteroils Substitute. | |
| Scones (Formulation #R722a) | Bakels Worldwide | Scones (Formulation #R722a) is a formulation to create delicious scones using the product Fino Scone Mix. | |
| Special Fruit Tarts (Formulation #04-054) | Bakels Worldwide | Special Fruit Tarts (Formulation #04-054) is a formulation to create creamy, fruity tart pastries using Bakels Shortening, Brite Vanilla Extra Strength, Les Fruits Fruit Filling Varieties, and Saphire Neutral. | |
| Sweet Dough (Formulation #R1913003/2011) | Bakels Worldwide | Sweet Dough (Formulation #R1913003/2011) is a formulation to make sweet puff pastry dough using Lecitem Universal, Bakels Margarine P, Bakels Instant Active Dried Yeast, and Bacom A100. | |
| Sweet Lemon Sugar Buns (Formulation #R722j) | Bakels Worldwide | Sweet Lemon Sugar Buns (Formulation #R722j) is a formulation to make sweet lemon & sultana scones/sugar buns using Fino Scone Mix and Apito Lemon Paste. | |
| Sweet Pastry (Formulation #R1525/1528010/2011) | Bakels Worldwide | Sweet Pastry (Formulation #R1525/1528010/2011) is a formulation to make fluffy, sweet puff pastries using the product Bakels Margarine P. | |
| Sweet Pinwheel Scones (Formulation #R722g) | Bakels Worldwide | Sweet Pinwheel Scones (Formulation #R722g) is a formulation to make tasty swirled scones using Fino Scone Mix. | |
| Tasty Cheese Scones (Formulation #R722n) | Bakels Worldwide | Tasty Cheese Scones (Formulation #R722n) is a formulation to make savory cheese scones using Fino Scone Mix. |
