| Chocolate/Macadamia Soft Cookies Premix (Formulation #R3790001/2011) | Bakels Worldwide | Chocolate/Macadamia Soft Cookies Premix (Formulation #R3790001/2011) is a formulation to create soft chocolate & macadamia cookies/biscuits using Bakels Butta Blends. | |
| 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. | |
| 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 Hedgehog Slice (Formulation #38646F) | Bakels Worldwide | Christmas Hedgehog Slice (Formulation #38646F) is a formulation using Neutral Hedgehog Slice Mix, Cake Margarine - Medium Grade, and Bakels White Truffle Mix to make festive Christmas hedgehog cake slices. | |
| Christmas Pudding (using Cake Margarine - Medium Grade) (Formulation #16603H) | Bakels Worldwide | Christmas Pudding (using Cake Margarine - Medium Grade) (Formulation #16603H) is a formulation using Cake Margarine - Medium Grade and Apito Lemon Flavouring Paste to make tasty holiday puddings/fruit cakes. | |
| Christmas Puddings (using Pettina Cake Mix) (Formulation #38200F) | Bakels Worldwide | Christmas Puddings (using Pettina Cake Mix) (Formulation #38200F) is a formulation using Cake Margarine - Medium Grade, Apito Lemon Flavouring Paste, and Apito Rum Flavouring Paste to make delicious holiday puddings/fruit cakes. | |
| 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. | |
| Churros (Formulation #00-017) | Bakels Worldwide | Churros (Formulation #00-017) is a formulation used to create a fried Spanish specialty dessert using Butta Butteroils Substitute. | |
| 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 Chelsea Buns (Formulation #R101g) | Bakels Worldwide | Cinnamon Chelsea Buns (Formulation #R101g) is a formulation for the creation of cinnamon buns using Bakels Bun Concentrate, Master Fat, and Bakels Instant Active Yeast. | |
| Cinnamon Cookies (Formulation #09-069) | Bakels Worldwide | Cinnamon Cookies (Formulation #09-069) is a formulation to create tasty cinnamon cookies using Bakels Baking Powder, Butta Butteroils Substitute, Balec Lacto Albumen, and Brite Vanilla Extra Strength. | |
| Cinnamon Cookies (Formulation #11-035) | Bakels Worldwide | Cinnamon Cookies (Formulation #11-035) is a formulation to create scrumptious cinnamon cookies using Bakels Baking Powder, Butta Butteroils Substitute, Balec Lacto Albumen, and Brite Vanilla Extra Strength. | |
| Cinnamon Honey Crunch (Formulation #R715m) | Bakels Worldwide | Cinnamon Honey Crunch (Formulation #R715m) is a formulation used to create crunchy honey & cinnamon slices using Morah Continental and Apito Essences - Vanilla 101. | |
| Cinnamon Roll (Formulation #03-053) | Bakels Worldwide | Cinnamon Roll (Formulation #03-053) is a formulation to make sweet, delicious cinnamon rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Butta Butteroils Substitute, and Bakels Shortening. | |
| 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 | |
| Coconut Animal Cookies (Formulation #09-070) | Bakels Worldwide | Coconut Animal Cookies (Formulation #09-070) is a formulation to make decorative animal-shaped coconut cookies using Bakels Baking Powder, Butta Butteroils Substitute, Balec Lacto Albumen, Brite Vanilla Extra Strength, Apito Chocolate Rice, and Fino Dark ...展開 Coconut Animal Cookies (Formulation #09-070) is a formulation to make decorative animal-shaped coconut cookies using Bakels Baking Powder, Butta Butteroils Substitute, Balec Lacto Albumen, Brite Vanilla Extra Strength, Apito Chocolate Rice, and Fino Dark Chocolate Chips. 收起 | |
| Coconut Apricot Cookies (Formulation #R730h) | Bakels Worldwide | Coconut Apricot Cookies (Formulation #R730h) is a formulation to create apricot & coconut cookies/biscuits using Bakels Cookie Concentrate and Apito Apricot Paste. | |
| Coconut Chocolate Slice / Almond Chocolate Slice (Formulation #R304d) | Bakels Worldwide | Coconut Chocolate Slice / Almond Chocolate Slice (Formulation #R304d) is a formulation to make rich chocolate & coconut or chocolate & almond slices using Morah Continental and Pettina Sponge Supreme. | |
| Coconut Cream Slice (Formulation #38500P) | Bakels Worldwide | Coconut Cream Slice (Formulation #38500P) is a formulation using Pettina Kokomix to make sweet coconut cream slices. | |
| Coconut Drops, Macaroons, Coconut Slice (Formulation #38500A) | Bakels Worldwide | Coconut Drops, Macaroons, Coconut Slice (Formulation #38500A) is a formulation using Pettina Kokomix to make tasty coconut cookies or cake slices. | |
| Coconut Filling (Formulation #R1525/1528012/2011) | Bakels Worldwide | Coconut Filling (Formulation #R1525/1528012/2011) is a formulation to produce a tasty, ready-to-use coconut filling using Bakels Margarine P and Apito Vanilla Vanola. | |
| Coconut (Formulation #R730g) | Bakels Worldwide | Coconut (Formulation #R730g) is a formulation to create tasty coconut biscuits/cookies using Bakels Cookie Concentrate. | |
| Coconut Pie Filling (Formulation #R1533001/2011) | Bakels Worldwide | Coconut Pie Filling (Formulation #R1533001/2011) is a formulation to create sweet coconut pie filling using Butta Butteroils Substitute and Castor Sugar. | |
| Coconut Rough Slice (Formulation #R303f) | Bakels Worldwide | Coconut Rough Slice (Formulation #R303f) is a formulation to make baked coconut slices using Morah Continental and Pettina Sponge Supreme. | |
| Coconut Spice Squares (Formulation #R715q) | Bakels Worldwide | Coconut Spice Squares (Formulation #R715q) is a formulation used to create delicious cinnamon & coconut slices with lemon icing. This recipe includes the products Morah Cake Medium Twin, Apito Chocolate Paste, Hercules Baking Powder, Balec, and Apito Lemo...展開 Coconut Spice Squares (Formulation #R715q) is a formulation used to create delicious cinnamon & coconut slices with lemon icing. This recipe includes the products Morah Cake Medium Twin, Apito Chocolate Paste, Hercules Baking Powder, Balec, and Apito Lemon Essence. 收起 | |
| 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 and Cream Cake (Formulation #06-035) | Bakels Worldwide | Coffee and Cream Cake (Formulation #06-035) is a formulation to create scrumptious coffee cakes with creamy icing using Bakels Muffin Mix, Apito Expresso Paste, and Whip-Brite Whipped Topping Powder. | |
| Coffee and Walnut Cookies (Formulation #R730m) | Bakels Worldwide | Coffee and Walnut Cookies (Formulation #R730m) is a formulation to make coffee & walnut cookies/biscuits using Bakels Cookie Concentrate and Apito Coffee Paste. | |
| Coffee and Walnut Slice (Formulation #38646H) | Bakels Worldwide | Coffee and Walnut Slice (Formulation #38646H) is a formulation using Neutral Hedgehog Slice Mix, Cake Margarine - Medium Grade, Apito Coffee Flavouring Paste, and Bakes White Truffle Mix to make tasty coffee & walnut slices. | |
| 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 Boy Topping (Formulation #R3351001/2011) | Bakels Worldwide | Coffee Boy Topping (Formulation #R3351001/2011) is a formulation used to create a coffee flavoured bun topping. This recipe includes the products Fino Coffee Boy (Part 2), Apito Expresso Paste, and Butta Butteroils Substitute. | |
| 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 Cake (Formulation #38240E) | Bakels Worldwide | Coffee Cake (Formulation #38240E) is a formulation using Bakels Lite Cake Muffin Mix and Apito Coffee Flavouring Paste to make a delicious coffee cake. | |
| 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 | |
| Coffee Caramel Cake (Formulation #12-0211) | Bakels Worldwide | Coffee Caramel Cake (Formulation #12-0211) is a formulation to create a rich caramel coffee cake using Bakels Cake Concentrate, Ovalett Cake Emulsifier, and Apito Expresso Paste. | |
| Coffee Caramel Loaf (Formulation #12-031) | Bakels Worldwide | Coffee Caramel Loaf (Formulation #12-031) is a formulation to make caramel & coffee sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Shortening, Apito Expresso Paste, and Bakels Margarine Special. | |
| 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. | |
| Coffee Jelly (Formulation #07-023) | Bakels Worldwide | Coffee Jelly (Formulation #07-023) is a formulation to make specialty gelatin desserts using Apito Expresso Paste and Whip-Brite Whipped Topping Powder. | |
| Coffee Liqueur Cake Temptation (Formulation #08-022) | Bakels Worldwide | Coffee Liqueur Cake Temptation (Formulation #08-022) is a formulation to create rich coffee & chocolate cakes using Fino Chocolate Cake Mix, Apito Expresso Paste, Bakels Chocolate Truffle (Heat & Pour), Whip-Brite Whipped Topping Powder, and Diamond Glaze...展開 Coffee Liqueur Cake Temptation (Formulation #08-022) is a formulation to create rich coffee & chocolate cakes using Fino Chocolate Cake Mix, Apito Expresso Paste, Bakels Chocolate Truffle (Heat & Pour), Whip-Brite Whipped Topping Powder, and Diamond Glaze Dark Chocolate. 收起 | |
| Coffee 'N' Walnut Brownie Slice (Formulation #38350I) | Bakels Worldwide | Coffee 'N' Walnut Brownie Slice (Formulation #38350I) is a formulation using Bakels Mud Cake Mix and Apito Coffee Flavouring Paste to create delicious walnut & coffee brownies. | |
| Coffee Strawberry Cake (Formulation #11-004) | Bakels Worldwide | Coffee Strawberry Cake (Formulation #11-004) is a formulation to make a strawberry & coffee bunt cake using Bakels Muffin Mix, Apito Expresso Paste, Unifil Strawberry, and Diamond Glaze Neutral. | |
| Concord Cake (Formulation #10-085) | Bakels Worldwide | Concord Cake (Formulation #10-085) is a formulation to make a delicious chocolate mousse cake using Actiwhite, Bakels Alkalized Cocoa Powder, and Fino Dark Chocolate Buttons. | |
| Continental Butter Cream (Formulation #R1552/1523002/2011) | Bakels Worldwide | Continental Butter Cream (Formulation #R1552/1523002/2011) is a formulation to create a rich butter cream icing/filling using Bakels Cremello. | |
| Cookie Alternative Recipe (Formulation #R730L) | Bakels Worldwide | Cookie Alternative Recipe (Formulation #R730L) is a formulation used to make tasty cookies/biscuits using Bakels Cookie Concentrate and Apito Butta Vanilla Essence. | |
| Cookies and Coffee Cream Mousse Cake (Single-Serve) (Formulation #09-092) | Bakels Worldwide | Cookies and Coffee Cream Mousse Cake (Single-Serve) (Formulation #09-092) is a formulation used to make a creamy, cookie-crusted coffee mousse slice. This recipe includes the products Pettina Sponge Mix Complete, Apito Expresso Paste, and Fino Dark Chocol...展開 Cookies and Coffee Cream Mousse Cake (Single-Serve) (Formulation #09-092) is a formulation used to make a creamy, cookie-crusted coffee mousse slice. This recipe includes the products Pettina Sponge Mix Complete, Apito Expresso Paste, and Fino Dark Chocolate Buttons. 收起 | |
| Cookies 'N Cream Cake (Formulation #03-017) | Bakels Worldwide | Cookies 'N Cream Cake (Formulation #03-017) is a formulation to create a delicious cookies & cream cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Whip-Brite Whipped Topping Powder. | |
| Corn and Bacon Muffins (Formulation #38265C) | Bakels Worldwide | Corn and Bacon Muffins (Formulation #38265C) is a formulation using Bakels Savoury Muffin Mix and Bakels Canola Oil RBD to make rich corn & bacon muffins. | |
| Corn Muffin Delight (Formulation #06-040) | Bakels Worldwide | Corn Muffin Delight (Formulation #06-040) is a formulation to create tasty corn muffins using Fino Double Acting Baking Powder and Preserv. | |
| 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. | |
| Cotton Cake (Formulation #R2113002/2011) | Bakels Worldwide | Cotton Cake (Formulation #R2113002/2011) is a formulation to create cake bars or slices using Ovalett Special, Hercules Baking Powder, and Castor Sugar. | |
| 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 Cheese Fruit Cake (Formulation #00-018) | Bakels Worldwide | Cream Cheese Fruit Cake (Formulation #00-018) is a formulation to create a fruit & cream cheese cake using Butta Butteroils Substitute, Ovalett Special (NC), and Bakels Baking Powder. | |
| 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. | |
| 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). | |
| Creamy Blueberry Log (Formulation #12-026) | Bakels Worldwide | Creamy Blueberry Log (Formulation #12-026) is a formulation to create a blueberry & cream sponge cake roll using Bakels Baking Powder, Ovalett Cake Emulsifier, Les Fruits Blueberry 50%, and Bakels Whipping Cream. | |
| Creamy Kababayan (Formulation #02-022) | Bakels Worldwide | Creamy Kababayan (Formulation #02-022) is a formulation to create Filipino cake muffins using Ovalett Cake Emulsifier, Bakels Shortening, and Bakles Baking Powder. | |
| 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. | |
| Creme Cheese Bun (Formulation #39426F) | Bakels Worldwide | Creme Cheese Bun (Formulation #39426F) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Merita V MB, and Bakels Instant Active Dried Yeast to make buttery sweet buns. | |
| 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. | |
| 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. | |
| 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. | |
| Cup Cake (Formulation #R3764002/2013) | Bakels Worldwide | Cup Cake (Formulation #R3764002/2013) is a formulation to create scrumptious cupcakes using Bakels Cup Cake Mix 55T. | |
| Cup Cake Galore (Formulation #05-012) | Bakels Worldwide | Cup Cake Galore (Formulation #05-012) is a formulation to create tasty cupcakes using Balec Lacto Albumen, Bakels Baking Powder, Preserv, Butta Butteroils Substitute, Bakels Shortening, and Ovalett Cake Emulsifier. | |
| Cupcakes (Formulation #09-080) | Bakels Worldwide | Cupcakes (Formulation #09-080) is a formulation to make delicious cupcakes using Bakels Baking Powder, Ovalett Cake Emulsifier, Brite Vanilla Extra Strength, and Preserv. | |
| Custard Cake (Formulation #06-045) | Bakels Worldwide | Custard Cake (Formulation #06-045) is a formulation to create a specialty custard cake using Brite Vanilla Extra Strength, Bakels Baking Powder, and Ovalett Cake Emulsifier. | |
| Custard-Filled Footballs (Formulation #08-023) | Bakels Worldwide | Custard-Filled Footballs (Formulation #08-023) is a formulation to make sports-themed sweet breads using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, Bakels Bake-Stable Custard Mix, and Apito Choc...展開 Custard-Filled Footballs (Formulation #08-023) is a formulation to make sports-themed sweet breads using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, Bakels Bake-Stable Custard Mix, and Apito Chocolate Paste. 收起 | |
| Danish Cookie (Crunchy) (Formulation #R1533016/2011) | Bakels Worldwide | Danish Cookie (Crunchy) (Formulation #R1533016/2011) is a formulation to make crunchy Danish butter cookies/biscuits using Butta Butteroils Substitute, Castor Sugar, Apito Essences - Butta Vanilla, and Hercules Baking Powder. | |
| 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. | |
| 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. | |
| Danish Shortbread (Formulation #R1533007/2011) | Bakels Worldwide | Danish Shortbread (Formulation #R1533007/2011) is a formulation to make Danish shortbread cookies/biscuits using Butta Butteroils Substitute and Castor Sugar. | |
| Dark Rich Fruit or Christmas Cake (Formulation #R220e) | Bakels Worldwide | Dark Rich Fruit or Christmas Cake (Formulation #R220e) is a formulation to create a tasty fruit cake using Morah Cake Medium, P3, Apito Rum Essence, Apito Caramel Colour, Apito Fruit Cake Paste, and Hercules Baking Powder. | |
| Date and Walnut (Formulation #R730e) | Bakels Worldwide | Date and Walnut (Formulation #R730e) is a formulation to create tasty date & walnut cookies using Bakels Cookie Concentrate. | |
| 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. | |
| Decadent Chocolate Cake (00019) (Formulation #00-019) | Bakels Worldwide | Decadent Chocolate Cake (00019) (Formulation #00-019) is a formulation to make a scrumptious chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Fino Dark Chocolate Buttons. | |
| Decadent Chocolate Cake (06047) (Formulation #06-047) | Bakels Worldwide | Decadent Chocolate Cake (06047) (Formulation #06-047) is a formulation to create a scrumptious chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Bakels Dark Choco Fudge. | |
| 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 Buddy (Formulation #11-025) | Bakels Worldwide | Double Buddy (Formulation #11-025) is a formulation to make chocolate sandwich cookies using Bakels Cake Concentrate, Bakels Shortening, Bakels Margarine Special, Apito Ube Paste, and Balec Lacto Albumen. |
