| Strawberry Cream Cake (Formulation #11-010) | Bakels Worldwide | Strawberry Cream Cake (Formulation #11-010) is a formulation to produce a decadent strawberry cream sponge cake using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels Whipping Cream, Apito Essences - Butta Vanilla, and Unifil Strawberry. | |
| Strawberry Crinkles (Formulation #04-057) | Bakels Worldwide | Strawberry Crinkles (Formulation #04-057) is a formulation to create excellent strawberry crinkle cookies using Bakels Shortening, Bakels Baking Powder, and Apito Flavouring Paste - Strawberry. | |
| Strawberry Icing (Boiled) (Formulation #01-039) | Bakels Worldwide | Strawberry Icing (Boiled) (Formulation #01-039) is a formulation to make sweet, strawberry flavoured boiled icing using Apito Strawberry Paste. | |
| Strawberry Mousse Cake (Formulation #07-095) | Bakels Worldwide | Strawberry Mousse Cake (Formulation #07-095) is a formulation to produce creamy strawberry mousse mini cakes using Apito Flavouring Paste - Strawberry and Unifil Strawberry. | |
| Strawberry Roll (05046) (Formulation #05-046) | Bakels Worldwide | Strawberry Roll (05046) (Formulation #05-046) is a formulation to create a tasty strawberry sponge cake roll using Pettina Sponge Mix Complete, Apito Strawberry Paste, Les Fruits Strawberry 50%, and Whip-Brite Whipped Topping Powder. | |
| Strawberry Roll (06091) (Formulation #06-091) | Bakels Worldwide | Strawberry Roll (06091) (Formulation #06-091) is a formulation to make a rich strawberry sponge cake roll using Pettina Sponge Mix Complete, Apito Flavouring Paste - Strawberry, Unifil Strawberry, Bakels Whipping Cream, and Les Fruits Strawberry 50%. | |
| Strawberry Roll (Formulation #R3715003/2011) | Bakels Worldwide | Strawberry Roll (Formulation #R3715003/2011) is a formulation to produce sweet strawberry cake rolls using Bakels Sponge Mix Complete (M) and Apito Flavouring Paste – Strawberry. | |
| Strawberry Slice (Formulation #06-092) | Bakels Worldwide | Strawberry Slice (Formulation #06-092) is a formulation to create exceptional strawberry slices using Apito Flavouring Paste - Strawberry, Ovalett Cake Emulsifier, Bakels Baking Powder, and Unifil Strawberry. | |
| Strawberry White Chocolate Cheesecake (Formulation #11-031) | Bakels Worldwide | Strawberry White Chocolate Cheesecake (Formulation #11-031) is a formulation to make a delicious strawberry & white chocolate cheesecake using Bakels White Chocolate Truffle (Heat & Pour), Brite Vanilla Extra Strength, Les Fruits Strawberry 50%, and Diamo...展開 Strawberry White Chocolate Cheesecake (Formulation #11-031) is a formulation to make a delicious strawberry & white chocolate cheesecake using Bakels White Chocolate Truffle (Heat & Pour), Brite Vanilla Extra Strength, Les Fruits Strawberry 50%, and Diamond Glaze Neutral. 收起 | |
| Strawberry-Banana Medley (Formulation #10-015) | Bakels Worldwide | Strawberry-Banana Medley (Formulation #10-015) is a formulation to produce a sweet strawberry-banana cake using Bakels Baking Powder, Brite Vanilla Extra Strength, and Unifil Strawberry. | |
| Streusel Topping (Formulation #R1525/1528011/2011) | Bakels Worldwide | Streusel Topping (Formulation #R1525/1528011/2011) is a formulation to create a sweet, crumbly streusel topping using Bakels Margarine P and Castor Sugar. | |
| Stromboli (Formulation #10-116) | Bakels Worldwide | Stromboli (Formulation #10-116) is a formulation to make zesty pizza turnovers using Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), Bakels Pesto Base, and Bakels Shortening. | |
| Stuffed Bread Sticks (Formulation #09-035) | Bakels Worldwide | Stuffed Bread Sticks (Formulation #09-035) is a formulation to create zesty stuffed breadsticks using Bakels Instant Active Dry Yeast (Low Sugar), Butta Butteroils Substitute, Bakels Shortening, and Bakels Pesto Base. | |
| Sugar Cookies (11-036) (Formulation #11-036) | Bakels Worldwide | Sugar Cookies (11-036) (Formulation #11-036) is a formulation to make tasty sugar cookies using Butta Butteroils Substitute, Bakels Shortening, Balec Lacto Albumen, and Ovalett Cake Emulsifier. | |
| Sugar Cookies (Formulation #09-074) | Bakels Worldwide | Sugar Cookies (Formulation #09-074) is a formulation to produce delicious sugar cookies using Bakels Margarine Special, Bakels Shortening, Balec Lacto Albumen, and Ovalett Cake Emulsifier. | |
| Sugar Cracknel (99026) (Formulation #99-026) | Bakels Worldwide | Sugar Cracknel (99026) (Formulation #99-026) is a formulation to create crispy, sweet biscuits/pretzels using Bakels Instant Active Dry Yeast (Low Sugar), Bakels Shortening, Lecinta Plus, and Dobrim High Speed. | |
| Sultana Cookies (Formulation #R730c) | Bakels Worldwide | Sultana Cookies (Formulation #R730c) is a formulation to make scrumptious sultana cookies using Bakels Cookie Concentrate. | |
| Sultana Loaf (Formulation #R101e) | Bakels Worldwide | Sultana Loaf (Formulation #R101e) is a formulation to produce loaves of fruity sultana bread using Bakels Bun Concentrate, Bakels Instant Active Yeast, and Masterfat. | |
| Sun Rye Bread (Formulation #09-036) | Bakels Worldwide | Sun Rye Bread (Formulation #09-036) is a formulation used to create crisp rye bread orbs using Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Fino Rye Base. | |
| Sunburst (Formulation #00-046) | Bakels Worldwide | Sunburst (Formulation #00-046) is a formulation to create buttery sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Butta Butteroils Substitute, Bakels Shortening, and Bakels Margarine Special. | |
| Sunflower & Pumpkin Deposited Bread (Formulation #R145a) | Bakels Worldwide | Sunflower & Pumpkin Deposited Bread (Formulation #R145a) is a formulation to make flavorful deposited bread loaves using Sunflower and Pumpkin concentrate and Bakels Instant Active Yeast. | |
| Sunflower, Honey & Barley Deposited Bread (Formulation #R104f) | Bakels Worldwide | Sunflower, Honey & Barley Deposited Bread (Formulation #R104f) is a formulation to produce hearty deposited bread using Hercules Bread Concentrate and Bakels Instant Active Yeast. | |
| Super Dough (Formulation #R1525/1528015/2011) | Bakels Worldwide | Super Dough (Formulation #R1525/1528015/2011) is a formulation to produce excellent sweet dough using Bakels Margarine P. | |
| Sweet Bun (Formulation #R2180/2185002/2011) | Bakels Worldwide | Sweet Bun (Formulation #R2180/2185002/2011) is a formulation to create buttery sweet buns using Butta Butteroils Substitute, Bakels Instant Active Dried Yeast, Lecitem Universal, Bacom A100, and CSP 60. | |
| Sweet Buns (Formulation #01-041) | Bakels Worldwide | Sweet Buns (Formulation #01-041) is a formulation to create sweet bread buns using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, and Butta Butteroils Substitute. | |
| Sweet Corn - Ube Cake Delight (Formulation #09-114) | Bakels Worldwide | Sweet Corn - Ube Cake Delight (Formulation #09-114) is a formulation to make a delicious sweet corn & ube cake using Bakels Muffin Mix, Apito Ube Paste, Whip-Brite Whipped Topping Powder, Saphire Neutral, and Piping Gel Neutral. | |
| Sweet Dough (Formulation #10-079) | Bakels Worldwide | Sweet Dough (Formulation #10-079) is a formulation to produce tasty sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Fino Potato Flakes. | |
| Sweet Dough (Formulation #11-020) | Bakels Worldwide | Sweet Dough (Formulation #11-020) is a formulation to create sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Rotitex, and Monofresh Super. | |
| 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 Fruit Buns (Formulation #39200C) | Bakels Worldwide | Sweet Fruit Buns (Formulation #39200C) is a formulation using Jogga Bread Concentrate, Bakels Instant Active Dried Yeast, Merita, and Apito Bun Spice Essence to make delectable fruit & spice sweet buns. | |
| 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 Muffins (Formulation #R722i) | Bakels Worldwide | Sweet Muffins (Formulation #R722i) is a formulation to produce tasty sweet muffins using Fino Scone Mix. | |
| 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. | |
| Sweet Yeast Dough (Formulation #17200A) | Bakels Worldwide | Sweet Yeast Dough (Formulation #17200A) is a formulation using Baktem Red and Bakels Instant Active Dried Yeast to create sweet spiced bun dough. | |
| Taisan Cake (06095) (Formulation #06-095) | Bakels Worldwide | Taisan Cake (06095) (Formulation #06-095) is a formulation to make sweet Filipino sponge cake loaves using Ovalett Cake Emulsifier, Bakels Baking Powder, and Preserv. | |
| Taisan Cake (10087) (Formulation #10-087) | Bakels Worldwide | Taisan Cake (10087) (Formulation #10-087) is a formulation to produce rich Filipino sponge cake loaves using Ovalett Cake Emulsifier, Bakels Baking Powder, and Brite Vanilla Extra Strength. | |
| Taisan Cake (99027) (Formulation #99-027) | Bakels Worldwide | Taisan Cake (99027) (Formulation #99-027) is a formulation to create scrumptious Filipino sponge cake loaves using the products Ovalett Cake Emulsifier, Bakels Baking Powder, and Preserv. | |
| Tasty Cheese Scones (Formulation #R722n) | Bakels Worldwide | Tasty Cheese Scones (Formulation #R722n) is a formulation to make savory cheese scones using Fino Scone Mix. | |
| Tender Potato Biscuits (Formulation #07-051) | Bakels Worldwide | Tender Potato Biscuits (Formulation #07-051) is a formulation to make delicate, fluffy potato biscuits using Bakels Baking Powder and Fino Potato Flakes. | |
| Tiger Skin Bread (Formulation #R3927001/2011) | Bakels Worldwide | Tiger Skin Bread (Formulation #R3927001/2011) is a formulation to produce decorative tiger-patterned multigrain bread using Bakels 8 Grians Base, Butta Butteroils Substitute, and Lecitem Pumpables. | |
| Tiramisu Torte (Formulation #07-052) | Bakels Worldwide | Tiramisu Torte (Formulation #07-052) is a formulation used to create decadent tiramisu mini cakes. This recipe includes the products Pettina Sponge Mix Complete, Bakels Whipping Cream, Apito Expresso Paste, and Brite Vanilla Extra Strength. | |
| Toasted Bread (Formulation #10-055) | Bakels Worldwide | Toasted Bread (Formulation #10-055) is a formulation to make crisp, toasted semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, CSP 60, and Bakels Margarine Special. | |
| Toffee Expresso Cooler (Formulation #10-052) | Bakels Worldwide | Toffee Expresso Cooler (Formulation #10-052) is a formulation to make a sweet blended iced coffee drink using Apito Expresso Paste, Diamond Glaze Caramel Toffee, and Whip-Brite Whipped Topping Powder. | |
| Torta De Banana Con Langka (Formulation #08-055) | Bakels Worldwide | Torta De Banana Con Langka (Formulation #08-055) is a formulation to produce tasty banana cake with jackfruit filling. This recipe includes the products Fino Double Acting Baking Powder and Ovalett Special (NC). | |
| Torta (Formulation #07-053) | Bakels Worldwide | Torta (Formulation #07-053) is a formulation to produce a rich tora cake using the products Ovalett Special (NC), Bakels Baking Powder, Bakels Margarine Special, and Butta Butteroils Substitute. | |
| Tres Choco Bar (Formulation #08-056) | Bakels Worldwide | Tres Choco Bar (Formulation #08-056) is a formulation to produce delicious triple chocolate bars using Bakels Baking Powder, Bakels Shortening, Bakels Margarine Special, Balec Lacto Albumen, Bakels Alkalized Cocoa Powder, Bakels Whipping Cream, Apito Choc...展開 Tres Choco Bar (Formulation #08-056) is a formulation to produce delicious triple chocolate bars using Bakels Baking Powder, Bakels Shortening, Bakels Margarine Special, Balec Lacto Albumen, Bakels Alkalized Cocoa Powder, Bakels Whipping Cream, Apito Chocolate Paste, and Unifil Strawberry. 收起 | |
| Tres Leches (Formulation #08-057) | Bakels Worldwide | Tres Leches (Formulation #08-057) is a formulation to create a sweet, milky cake using Ovalett Cake Emulsifier, Brite Vanilla Extra Strength, and Bakels Baking Powder. | |
| Trifle (Formulation #00-048) | Bakels Worldwide | Trifle (Formulation #00-048) is a formulation to produce a rich English dessert cake using Pettina Sponge Mix Complete, Brite Vanilla Extra Strength, Fino Dark Chocolate Buttons, and Les Fruits Strawberry 50%. | |
| Trio Wheel Monay (Formulation #08-058) | Bakels Worldwide | Trio Wheel Monay (Formulation #08-058) is a formulation to create tri-flavored Filipino sweet bread wheels. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Balec Lacto Albumen, Bakels Shorte...展開 Trio Wheel Monay (Formulation #08-058) is a formulation to create tri-flavored Filipino sweet bread wheels. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Balec Lacto Albumen, Bakels Shortening, Apito Pandan Paste, Apito Strawberry Paste, and Apito Chocolate Paste. 收起 | |
| Triple Chocolate Cookies (Formulation #R730n) | Bakels Worldwide | Triple Chocolate Cookies (Formulation #R730n) is a formulation to create delicious triple chocolate cookies using Apito Chocolate Paste and Bakels Cookie Concentrate. | |
| Triple Chocolate Surprise (Formulation #12-037) | Bakels Worldwide | Triple Chocolate Surprise (Formulation #12-037) is a formulation used to produce scrumptious triple chocolate slices. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Dark Choco Fudge, Apito Peppermint Paste, ...展開 Triple Chocolate Surprise (Formulation #12-037) is a formulation used to produce scrumptious triple chocolate slices. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Dark Choco Fudge, Apito Peppermint Paste, and Diamond Glaze Gold. 收起 | |
| Triple Layer Butter Cake (Formulation #R3810003/2011) | Bakels Worldwide | Triple Layer Butter Cake (Formulation #R3810003/2011) is a formulation to make a decadent three-layer butter cake using Pettina Butter Cake Mix and Bakels Butta Blends. | |
| Tube Bread (Formulation #07-054) | Bakels Worldwide | Tube Bread (Formulation #07-054) is a formulation to create delicious iced sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Bakels Shortening, Bakels Margarine Special, and Butta Butteroils Substitute. | |
| Tuna Grain Bread (Formulation #07-055) | Bakels Worldwide | Tuna Grain Bread (Formulation #07-055) is a formulation to make tuna-filled whole grain buns using Bakels Instant Active Dry Yeast (Low Sugar), Lecitem Pumpables, Fino Grain Base, and Bakels Shortening. | |
| Ube Cake (Formulation #10-121) | Bakels Worldwide | Ube Cake (Formulation #10-121) is a formulation to create a creamy, ube flavored chiffon cake using Bakels Cake Concentrate, Apito Ube Paste, and Bakels Whipping Cream. | |
| Ube Cream Bread (Formulation #05-050) | Bakels Worldwide | Ube Cream Bread (Formulation #05-050) is a formulation to make excellent ube-filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, CSP 60, Rotitex, Butta Butteroils Substitute, Apito Yam Paste, and Brite Vanilla Extra Str...展開 Ube Cream Bread (Formulation #05-050) is a formulation to make excellent ube-filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, CSP 60, Rotitex, Butta Butteroils Substitute, Apito Yam Paste, and Brite Vanilla Extra Strength. 收起 | |
| Ube Macapuno Mousse Cake (Formulation #07-096) | Bakels Worldwide | Ube Macapuno Mousse Cake (Formulation #07-096) is a formulation to produce rich purple yam & coconut mousse mini cakes using Apito Yam Paste. | |
| Ube Macapuno Mousse Cake (Single-Serve) (Formulation #09-096) | Bakels Worldwide | Ube Macapuno Mousse Cake (Single-Serve) (Formulation #09-096) is a formulation to produce a single-serving purple yam & coconut mousse cake using Pettina Sponge Mix Complete and Apito Ube Paste. | |
| Ube Roll (Formulation #04-060) | Bakels Worldwide | Ube Roll (Formulation #04-060) is a formulation to create a spongy purple yam jelly roll using Bakels Baking Powder, Ovalett Cake Emulsifier, and Apito Yam Paste. | |
| Ube Spanish Bread (09033) (Formulation #09-033) | Bakels Worldwide | Ube Spanish Bread (09033) (Formulation #09-033) is a formulation to make sweet Filipino-Spanish breadsticks with purple yam filling. This recipe includes the products Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, F...展開 Ube Spanish Bread (09033) (Formulation #09-033) is a formulation to make sweet Filipino-Spanish breadsticks with purple yam filling. This recipe includes the products Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, Fino 50, Rotitex, Butta Butteroils Substitute, Bakels Margarine Special, and Apito Ube Paste. 收起 | |
| Ube Spanish Bread (09039) (Formulation #09-039) | Bakels Worldwide | Ube Spanish Bread (09039) (Formulation #09-039) is a formulation to produce rich, purple yam-filled, Filipino-Spanish sweet breadsticks. This recipe includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato ...展開 Ube Spanish Bread (09039) (Formulation #09-039) is a formulation to produce rich, purple yam-filled, Filipino-Spanish sweet breadsticks. This recipe includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Bakels Margarine Special, and Apito Ube Paste. 收起 | |
| Ube Strawberry Mousse Cake (Formulation #07-098) | Bakels Worldwide | Ube Strawberry Mousse Cake (Formulation #07-098) is a formulation to create delicious purple yam & strawberry mousse mini cakes using Apito Yam Paste and Apito Strawberry Paste. | |
| Ube-Dulce De Leche Sweet Dough (Formulation #12-028) | Bakels Worldwide | Ube-Dulce De Leche Sweet Dough (Formulation #12-028) is a formulation to create rich ube & dulce de leche sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Apito Ube Paste. | |
| Vanilla Cupcakes (Formulation #12-029) | Bakels Worldwide | Vanilla Cupcakes (Formulation #12-029) is a formulation to make scrumptious vanilla cupcakes using Bakels Muffin Mix and Ovalett Cake Emulsifier. | |
| Vanilla Whoopie Pie (Formulation #11-056) | Bakels Worldwide | Vanilla Whoopie Pie (Formulation #11-056) is a formulation to produce sweet vanilla cake & hazelnut cream sandwiches using Bakels Muffin Mix, Bakels Shortening, and Bakels Hazelnut Truffle. | |
| Variety Cupcakes (Formulation #99-029) | Bakels Worldwide | Variety Cupcakes (Formulation #99-029) is a formulation to produce delicious cupcakes using Bakels Margarine Special, Fino Double Acting Baking Powder, Preserv, and Balec Lacto Albumen. | |
| Variety Monay (Formulation #07-087) | Bakels Worldwide | Variety Monay (Formulation #07-087) is a formulation to make golden, buttery Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Shortening, Bakels Margarine Special, Butta Butteroils Substitute...展開 Variety Monay (Formulation #07-087) is a formulation to make golden, buttery Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Shortening, Bakels Margarine Special, Butta Butteroils Substitute, and Bakels Alkalized Cocoa Powder. 收起 | |
| Variety Muffins (05051) (Formulation #05-051) | Bakels Worldwide | Variety Muffins (05051) (Formulation #05-051) is a formulation to make sweet custard muffins using Bakels Baking Powder, Bakels Bake-Stable Custard Mix, and Ovalett Cake Emulsifier. | |
| Variety Pizza Crusts (Formulation #11-023) | Bakels Worldwide | Variety Pizza Crusts (Formulation #11-023) is a formulation to create crispy brown pizza crusts using Bakels Instant Active Dry Yeast (High Sugar), Lecinta Plus, Bakels Shortening, Fino Meal Base, Bakels 8 Grains Base, and Bakels Country Herb Base. | |
| Victoria Sandwich Cake (Formulation #R750m) | Bakels Worldwide | Victoria Sandwich Cake (Formulation #R750m) is a formulation to produce a rich, buttery Victoria sponge cake using Morah Cake Medium Twin, Castor Sugar, Vanilla Essence 101, and Hercules Baking Powder. | |
| Waffle (Milky) (Formulation #R3872003/ 2011) | Bakels Worldwide | Waffle (Milky) (Formulation #R3872003/ 2011) is a formulation to create scrumptious milky waffles using the products Bakels Margarine P and Bakels Waffle Mix. | |
| Waffle (Yeast Raised) (Formulation #R3872001/2011) | Bakels Worldwide | Waffle (Yeast Raised) (Formulation #R3872001/2011) is a formulation to make fluffy, golden waffles using Bakels Waffle Mix, Bakels Margarine P, and Bakels Instant Active Dried Yeast. | |
| Wheat and Raisin Log (Formulation #08-061) | Bakels Worldwide | Wheat and Raisin Log (Formulation #08-061) is a formulation to make whole wheat cinnamon & raisin sweet bread using Fino Meal Base, Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Butta Butteroils Substitute. | |
| Wheat Bran Sandwich (Formulation #R374301/2012) | Bakels Worldwide | Wheat Bran Sandwich (Formulation #R374301/2012) is a formulation to produce hearty wheat bran sandwich bread using Bakels Wheat Bran Sandwich Concentrate and Bakels Instant Active Dried Yeast. | |
| Wheat Bread (00050) (Formulation #00-050) | Bakels Worldwide | Wheat Bread (00050) (Formulation #00-050) is a formulation used to produce crisp wheat bread loaves. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Lecitex Bread Improver, Bakels Shortening, and Fino Meal Base. | |
| Wheat Bread (05053) (Formulation #05-053) | Bakels Worldwide | Wheat Bread (05053) (Formulation #05-053) is a formulation to create crusty wheat bread using Bakels Instant Active Dry Yeast (Low Sugar), Lecitex Bread Improver, Bakels Shortening, and Fino Meal Base. | |
| Wheat Bread (06141) (Formulation # 06-141) | Bakels Worldwide | Wheat Bread (06141) (Formulation # 06-141) is a formulation to make semi-sweet wheat loaves using Bakels Instant Active Dry Yeast (Low Sugar), Lecitex Bread Improver, Bakels Shortening, and Fino Meal Base. | |
| Wheat Bread (09041) (Formulation #09-041) | Bakels Worldwide | Wheat Bread (09041) (Formulation #09-041) is a formulation to produce nutritious wheat bread loaves using Bakels Instant Active Dry Yeast (Low Sugar), Lecitem Pumpables, and Fino Meal Base. | |
| Wheat Crackers (Formulation #07-058) | Bakels Worldwide | Wheat Crackers (Formulation #07-058) is a formulation to create buttery wheat crackers using the products Fino Meal Base and Butta Butteroils Substitute. | |
| Wheat Cuapao (Formulation #06-100) | Bakels Worldwide | Wheat Cuapao (Formulation #06-100) is a formulation to make semi-sweet, wheaten Filipino steamed buns. This recipe includes the products Fino Meal Base, Bakels Instant Active Dry Yeast (Low Sugar), Lecinta Plus, Bakels Baking Powder, and Bakels Shortening...展開 Wheat Cuapao (Formulation #06-100) is a formulation to make semi-sweet, wheaten Filipino steamed buns. This recipe includes the products Fino Meal Base, Bakels Instant Active Dry Yeast (Low Sugar), Lecinta Plus, Bakels Baking Powder, and Bakels Shortening. 收起 | |
| Wheat 'N Cinnamon (09088) (Formulation #09-088) | Bakels Worldwide | Wheat 'N Cinnamon (09088) (Formulation #09-088) is a formulation to produce sweet, whole grain cinnamon & sugar biscuits/crackers. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Fino Meal Base, and Butta Butteroils Substitu...展開 Wheat 'N Cinnamon (09088) (Formulation #09-088) is a formulation to produce sweet, whole grain cinnamon & sugar biscuits/crackers. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Fino Meal Base, and Butta Butteroils Substitute. 收起 | |
| Wheat Pandesal (Formulation #01-044) | Bakels Worldwide | Wheat Pandesal (Formulation #01-044) is a formulation used to create semi-sweet, wholewheat Filipino bread rolls. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Fino Meal Base, Bakels Margarine Special, ...展開 Wheat Pandesal (Formulation #01-044) is a formulation used to create semi-sweet, wholewheat Filipino bread rolls. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Fino Meal Base, Bakels Margarine Special, and Bakels Shortening. 收起 | |
| Wheat Pandesal Putok (Formulation #01-045) | Bakels Worldwide | Wheat Pandesal Putok (Formulation #01-045) is a formulation used to make crowned, semi-sweet, wholewheat Filipino bread rolls. This recipe includes the products Fino Meal Base, Dobrim High Speed, Bakels Instant Active Dry Yeast (High Sugar), Bakels Margar...展開 Wheat Pandesal Putok (Formulation #01-045) is a formulation used to make crowned, semi-sweet, wholewheat Filipino bread rolls. This recipe includes the products Fino Meal Base, Dobrim High Speed, Bakels Instant Active Dry Yeast (High Sugar), Bakels Margarine Special, and Butta Butteroils Substitute. 收起 | |
| Wheaten Chocolate Bread (Formulation #06-101) | Bakels Worldwide | Wheaten Chocolate Bread (Formulation #06-101) is a formulation to produce rich, sweet chocolate wheat bread using Bakels Instant Active Dry Yeast (High Sugar), Rotitex, Dobrim Nobro, Fino Dark Chocolate Chips, Fino Meal Base, and Apito Chocolate Paste. | |
| Wheatmeal Bread & Rolls (Formulation # R103b) | Bakels Worldwide | Wheatmeal Bread & Rolls (Formulation # R103b) is a formulation to make delicious whole wheat loaves and rolls. This recipe uses the products Fino Meal Base, Bakels Liquid Improver, and Bakels Instant Active Yeast. | |
| White Bread and Rolls (Formulation #39465A) | Bakels Worldwide | White Bread and Rolls (Formulation #39465A) is a formulation using Bakels Advance Bread and Roll Concentrate and Bakels Instant Active Dried Yeast to make white tin bread and rolls. | |
| White Bread and Rolls (using Bakels Sour Bread Concentrate) (Formulation #39460A) | Bakels Worldwide | White Bread and Rolls (using Bakels Sour Bread Concentrate) (Formulation #39460A) is a formulation using Bakels Sour Bread Concentrate and Bakels Instant Active Dried Yeast to make specialty white sourdough. | |
| White Bread and Rolls (using Bakels Spelt Bread Mix) (Formulation #39470A) | Bakels Worldwide | White Bread and Rolls (using Bakels Spelt Bread Mix) (Formulation #39470A) is a formulation using Bakels Spelt Bread Mix and Bakels Instant Active Dried Yeast to make white tin bread. | |
| White Bread (Formulation #R103a) | Bakels Worldwide | White Bread (Formulation #R103a) is a formulation used in the creation of white tin bread. This recipe uses the products Bakels Liquid Improver and Bakels Instant Active Yeast. | |
| White Sandwich Bread (Formulation #R1914001/2012) | Bakels Worldwide | White Sandwich Bread (Formulation #R1914001/2012) is a formulation to make delicious white sandwich bread using Quantum Universal and Bakels Instant Active Dried Yeast. | |
| Whole Meal Bread (Formulation #R3912006/2011) | Bakels Worldwide | Whole Meal Bread (Formulation #R3912006/2011) is a formulation to produce hearty whole meal bread using Goliath Graham Bread Mix, Lecitem Pumpables, Bakels Instant Active Dried Yeast, CSP 60, and Rotitex. | |
| Whole Wheat Raisin Bread (Formulation #06-102) | Bakels Worldwide | Whole Wheat Raisin Bread (Formulation #06-102) is a formulation used to create delicious whole wheat cinnamon-raisin sweet bread. This recipe includes the products Fino Meal Base, Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), and B...展開 Whole Wheat Raisin Bread (Formulation #06-102) is a formulation used to create delicious whole wheat cinnamon-raisin sweet bread. This recipe includes the products Fino Meal Base, Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), and Bakels Shortening. 收起 | |
| Whole Wheat Walnut Coffee Cake (Formulation #09-063) | Bakels Worldwide | Whole Wheat Walnut Coffee Cake (Formulation #09-063) is a formulation to make hearty whole wheat walnut coffee cake. This recipe includes the products Fino Meal Base, Bakels Baking Powder, and Brite Vanilla Extra Strength. | |
| Wholemeal Sandwich Bread (Formulation #R1914001/2012) | Bakels Worldwide | Wholemeal Sandwich Bread (Formulation #R1914001/2012) is a formulation used to create delicious wholewheat sandwich bread. This recipe includes the products Quantum Universal, Rotitex, Goliath Graham Bread Mix, and Bakels Instant Active Dried Yeast. | |
| Winemakers Bread (Formulation #R186a) | Bakels Worldwide | Winemakers Bread (Formulation #R186a) is a formulation to make loaves of yeasty artisan bread using the products Winemaker 50% and Bakels Instant Active Yeast. | |
| Yema Roll (Formulation #10-095) | Bakels Worldwide | Yema Roll (Formulation #10-095) is a formulation to produce a creamy Filipino sponge cake roll using Bakels Cake Concentrate, Ovalett Cake Emulsifier, and Bakels Bake-Stable Custard Mix. | |
| Yummy Fruit Bars (Formulation #08-064) | Bakels Worldwide | Yummy Fruit Bars (Formulation #08-064) is a formulation to create scrumptious, fruit-filled cake bars. This recipe includes the products Butta Butteroils Substitute, Apito Butta Vanilla Essence, Ovalett Cake Emulsifier, Fino Double Acting Baking Powder, L...展開 Yummy Fruit Bars (Formulation #08-064) is a formulation to create scrumptious, fruit-filled cake bars. This recipe includes the products Butta Butteroils Substitute, Apito Butta Vanilla Essence, Ovalett Cake Emulsifier, Fino Double Acting Baking Powder, Les Fruits Raspberry 50%, Les Fruits Blueberry 50%, Les Fruits Red Cherry 50%, and Les Fruits Strawberry 50%. 收起 | |
| Yummy Mini Rolls with Filling (Formulation #06-103) | Bakels Worldwide | Yummy Mini Rolls with Filling (Formulation #06-103) is a formulation to create scrumptious filled sweet rolls. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Butta Butteroils Substitute, Bakels Bak...展開 Yummy Mini Rolls with Filling (Formulation #06-103) is a formulation to create scrumptious filled sweet rolls. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Butta Butteroils Substitute, Bakels Bake-Stable Custard Mix, and Apito Chocolate Paste. 收起 |
