| 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. | |
| Double Chocolate Cookies (Formulation #08-026) | Bakels Worldwide | Double Chocolate Cookies (Formulation #08-026) is a formulation to create decadent double chocolate cookies using Bakels Alkalized Cocoa Powder and Fino Dark Chocolate Chips. | |
| Double Chocolate Raspberry Cake Mousse (Formulation #12-0201) | Bakels Worldwide | Double Chocolate Raspberry Cake Mousse (Formulation #12-0201) is a formulation to create a chocolate raspberry mousse cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Ovalett Cake Emulsifier, Whip-Brite Whipped Topping Powder, Saphire Neut...展開 Double Chocolate Raspberry Cake Mousse (Formulation #12-0201) is a formulation to create a chocolate raspberry mousse cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Ovalett Cake Emulsifier, Whip-Brite Whipped Topping Powder, Saphire Neutral, Bakels Alkalized Cocoa Powder, Les Fruits Raspberry 50%, and Diamond Glaze Dark Chocolate. 收起 | |
| Double Chocolate Raspberry Log (Formulation #10-093) | Bakels Worldwide | Double Chocolate Raspberry Log (Formulation #10-093) is a formulation to make a delicious chocolate raspberry cake roll using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels White Chocolate Truffle (Heat & Pour), Les Fruits Raspberry 50%, and Bak...展開 Double Chocolate Raspberry Log (Formulation #10-093) is a formulation to make a delicious chocolate raspberry cake roll using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels White Chocolate Truffle (Heat & Pour), Les Fruits Raspberry 50%, and Bakels Dark Choco Fudge. 收起 | |
| Double Chocolate Roll (Formulation #R3715002/2011) | Bakels Worldwide | Double Chocolate Roll (Formulation #R3715002/2011) is a formulation to create delicious chocolate bread rolls using Bakels Sponge Mix Complete (M) and Apito Chocolate Emulco. | |
| Double Chocolate Soft Cookies (Formulation #R3791001/2011) | Bakels Worldwide | Double Chocolate Soft Cookies (Formulation #R3791001/2011) is a formulation to create soft double chocolate cookies/biscuits using Bakels Butta Blends. | |
| Dough Pin's Bread (Formulation #05-014) | Bakels Worldwide | Dough Pin's Bread (Formulation #05-014) is a formulation to create tasty sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Monofresh, Bakels Shortening, and Bakels Margarine Special. | |
| Doughnut (Formulation #R1533006/2011) | Bakels Worldwide | Doughnut (Formulation #R1533006/2011) is a formulation to make sweet donuts using Butta Butteroils Substitute, Hercules Baking Powder, Bakels Instant Active Dried Yeast, and Apito Vanilla Vanola. | |
| Doughnuts (10078) (Formulation #10-078) | Bakels Worldwide | Doughnuts (10078) (Formulation #10-078) is a formulation to produce delicious cream-filled donuts using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Baking Powder, and Bakels Bavarian Cream. | |
| Durian and Butter Cookies Cheesecake (Formulation #09-051) | Bakels Worldwide | Durian and Butter Cookies Cheesecake (Formulation #09-051) is a formulation to create a specialty cheesecake using Bakels Whipping Cream and Apito Durian Paste. | |
| Durian Ice Cream (Formulation #06-051) | Bakels Worldwide | Durian Ice Cream (Formulation #06-051) is a formulation to create delicious durian-flavored ice cream using Apito Durian Paste. | |
| Durian Milk Shake (Formulation #06-052) | Bakels Worldwide | Durian Milk Shake (Formulation #06-052) is a formulation to create a creamy & fruity iced beverage using the product Apito Durian Paste. | |
| 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. | |
| Durian Yema (Formulation #06-053) | Bakels Worldwide | Durian Yema (Formulation #06-053) is a formulation to make Filipino specialty desserts using Apito Durian Paste. | |
| Easter Buns (Formulation #R110f) | Bakels Worldwide | Easter Buns (Formulation #R110f) is a formulation to make fruit-filled Easter sweet buns using Bakels Liquid Improver, Master Fat, Bakels Instant Active Yeast, and Apito Bunspice Paste. | |
| Egg and Milk Bread (Formulation #R105h) | Bakels Worldwide | Egg and Milk Bread (Formulation #R105h) is a formulation to create flavoured specialty bread rolls using Hercules Roll Mix and Bakels Instant Active Yeast. | |
| Eggless Chocolate Cake (Formulation #04-018) | Bakels Worldwide | Eggless Chocolate Cake (Formulation #04-018) is a formulation to make an egg-free frosted chocolate cake using Fino Chocolate Cake Mix, Fino Dark Chocolate Buttons, and Bakels Shortening. | |
| Ensay De Sal (with Longganisa) (Formulation #06-054) | Bakels Worldwide | Ensay De Sal (with Longganisa) (Formulation #06-054) is a formulation to make sausage-filled Filipino semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Rotitex, Butta Butteroils Substitute, Dobrim High Speed, and Monofresh. | |
| Ensaymada (09008) (Formulation #09-008) | Bakels Worldwide | Ensaymada (09008) (Formulation #09-008) is a formulation to create Filipino sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, and Bakels Shortening. | |
| Ensaymada (10054) (Formulation #10-054) | Bakels Worldwide | Ensaymada (10054) (Formulation #10-054) is a formulation to make Filipino sweet rolls using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Bakels Margarine Special. | |
| Ensaymada Especial (Formulation #99-012) | Bakels Worldwide | Ensaymada Especial (Formulation #99-012) is a formulation to make specialty Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, and Bakels Shortening. | |
| Ensaymada Sponge (Formulation #09-009) | Bakels Worldwide | Ensaymada Sponge (Formulation #09-009) is a formulation used to create spongy Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, and Bakels Shortening. | |
| European Crusty Bread (Formulation #R127a) | Bakels Worldwide | European Crusty Bread (Formulation #R127a) is a formulation to make crusty French bread sticks or rolls using Bakels European Crusty Bread Concentrate 5% and Bakels Instant Active Yeast. | |
| European Muffin (Formulation #R3855001/2011) | Bakels Worldwide | European Muffin (Formulation #R3855001/2011) is a formulation to make tasty European-style muffins using Bakels European Muffin Mix, Castor Sugar, and Bakels Margarine P. | |
| Expresso Loaf (Formulation #09-010) | Bakels Worldwide | Expresso Loaf (Formulation #09-010) is a formulation to create scrumptious coffee & chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, Apito Chocolate Paste, Bakels Alkalized Cocoa Powder, Apito Expresso Paste, an...展開 Expresso Loaf (Formulation #09-010) is a formulation to create scrumptious coffee & chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, Apito Chocolate Paste, Bakels Alkalized Cocoa Powder, Apito Expresso Paste, and Bakels Dark Choco Fudge. 收起 | |
| Fancy Rolls (Formulation #04-022) | Bakels Worldwide | Fancy Rolls (Formulation #04-022) is a formulation to create fancy semi-sweet bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, and Bakels Shortening. | |
| Fantasy Loaf (Formulation #08-027) | Bakels Worldwide | Fantasy Loaf (Formulation #08-027) is a formulation to make loaves of sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Rotitex, Les Fruits Apple 50%, and Butta Butteroils Substitute. | |
| Fantasy Sponge Bars (Formulation #07-027) | Bakels Worldwide | Fantasy Sponge Bars (Formulation #07-027) is a formulation to make delicious fruit & cream sponge cake bars using Ovalett Cake Emulsifier, Bakels Baking Powder, Bakels Margarine Special, Apito Expresso Paste, Apito Strawberry Paste, and Bakels Whipping Cr...展開 Fantasy Sponge Bars (Formulation #07-027) is a formulation to make delicious fruit & cream sponge cake bars using Ovalett Cake Emulsifier, Bakels Baking Powder, Bakels Margarine Special, Apito Expresso Paste, Apito Strawberry Paste, and Bakels Whipping Cream. 收起 | |
| Farmhouse Bread (Formulation #R105c) | Bakels Worldwide | Farmhouse Bread (Formulation #R105c) is a formulation to create country bread cobs using Hercules Roll Mix and Bakels Instant Active Yeast. | |
| Filled Cookies (Formulation #R1525/1528009/2011) | Bakels Worldwide | Filled Cookies (Formulation #R1525/1528009/2011) is a formulation to make scrumptious cookies using Bakels Margarine P and Castor Sugar. | |
| Filled Pandesal (Formulation #02-026) | Bakels Worldwide | Filled Pandesal (Formulation #02-026) is a formulation to create cheese-filled Filipino sweet bread using Bakels Shortening, Butta Butteroils Substitute, Dobrim Nobro, and Bakels Instant Active Dry Yeast (High Sugar). | |
| Fino Meal Cake (Formulation #07-089) | Bakels Worldwide | Fino Meal Cake (Formulation #07-089) is a formulation to produce a tasty whole meal cake using Bakels Muffin Mix and Fino Meal Base. | |
| Fit for Life Banana Loaf (Formulation #06-055) | Bakels Worldwide | Fit for Life Banana Loaf (Formulation #06-055) is a formulation to create sweet banana bread using Bakels Baking Powder, Bakels Margarine Special, Balec Lacto Albumen, Ovalett Cake Emulsifier, and Brite Vanilla Extra Strength. | |
| Flaky Dough (Formulation #R1533008/2011) | Bakels Worldwide | Flaky Dough (Formulation #R1533008/2011) is a formulation to create flaky pastry dough using Butta Butteroils Substitute. | |
| Flaky Pie Crust (Formulation #11-002) | Bakels Worldwide | Flaky Pie Crust (Formulation #11-002) is a formulation to make sweet, crispy pie crusts using Bakels Sweet Dough Blend. | |
| Flourless Chocolate Peppermint Cake (Formulation #07-028) | Bakels Worldwide | Flourless Chocolate Peppermint Cake (Formulation #07-028) is a formulation to create a delicious flourless chocolate peppermint cake using Fino Dark Chocolate Buttons and Apito Peppermint Paste. | |
| Focaccia (05016) (Formulation #05-016) | Bakels Worldwide | Focaccia (05016) (Formulation #05-016) is a formulation to make crisp Italian bread using Bakels Crusty Bread Concentrate, Bakels Instant Active Dried Yeast (Low Sugar), Rotitex, Bakels Country Herbs Base, and Bakels Pesto Base. | |
| Franzipan Filling (Formulation #R1533002/2011) | Bakels Worldwide | Franzipan Filling (Formulation #R1533002/2011) is a formulation to create a tasty filling using Castor Sugar and Butta Butteroils Substitute. | |
| French Apple Pie (Formulation #10-022) | Bakels Worldwide | French Apple Pie (Formulation #10-022) is a formulation to create a delicious French-style apple pie using Bakels Muffin Mix, Low GI Multiseed Bread Concentrate, Butta Butteroils Substitute, Les Fruits Apple 50%, and Fino Meal Base. | |
| French Bread (Formulation #06-057) | Bakels Worldwide | French Bread (Formulation #06-057) is a formulation to make crisp French bread using Bakels Crusty Bread Concentrate and Bakels Instant Active Dry Yeast (Low Sugar). | |
| French Sticks, Vienna Bread, and Crisp Rolls (Formulation #R120j) | Bakels Worldwide | French Sticks, Vienna Bread, and Crisp Rolls (Formulation #R120j) is a formulation used to create french sticks, vienna bread, and crisp rolls. This recipe uses the products Fino Bread and Roll Concentrate, Country Oven Dobrim 90, and Bakels Instant Activ...展開 French Sticks, Vienna Bread, and Crisp Rolls (Formulation #R120j) is a formulation used to create french sticks, vienna bread, and crisp rolls. This recipe uses the products Fino Bread and Roll Concentrate, Country Oven Dobrim 90, and Bakels Instant Active Yeast. 收起 | |
| Fried Butter Cookies (Formulation #00-021) | Bakels Worldwide | Fried Butter Cookies (Formulation #00-021) is a formulation to create rich, golden fried butter cookies using Bakels Baking Powder, Balec Lacto Albumen, and Butta Butteroils Substitute. | |
| Fruit Bread and Buns (Formulation #39465C) | Bakels Worldwide | Fruit Bread and Buns (Formulation #39465C) is a formulation using Bakels Advance Bread and Roll Concentrate, Bakels Instant Active Dried Yeast, Merita, and Apito Bun Spice Essence to make spiced fruit sweet bread & buns. | |
| Fruit Bread, Deposited (Formulation #R104f) | Bakels Worldwide | Fruit Bread, Deposited (Formulation #R104f) is a formulation to make loaves of deposited fruit bread using Hercules Bread Concentrate and Bakels Instant Active Yeast. | |
| Fruit Brioche (Formulation #39426N) | Bakels Worldwide | Fruit Brioche (Formulation #39426N) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, and Bakels Instant Active Dried Yeast to make fruit brioche sweet buns. | |
| Fruit Buns (Formulation #04-028) | Bakels Worldwide | Fruit Buns (Formulation #04-028) is a formulation to create fruity sweet buns using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, Les Fruits fruit filling(s), and Diamond Glaze Neutral. | |
| Fruit Filled Bread (Formulation #05-019) | Bakels Worldwide | Fruit Filled Bread (Formulation #05-019) is a formulation to create fruity sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Butta Butteroils Substitute, Bakels Shortening, Unifil Blueberry, and Unifil Strawberry. | |
| Fruit Filled Cookies (Formulation #00-023) | Bakels Worldwide | Fruit Filled Cookies (Formulation #00-023) is a formulation to make tasty fruit-filled cookies using Bakels Baking Powder, Butta Butteroils Substitute, and Unifil Fruit Filling. | |
| Fruit FIlling Using Bakels Piping Gel (Formulation #12-0251) | Bakels Worldwide | Fruit FIlling Using Bakels Piping Gel (Formulation #12-0251) is a formulation to make a sweet fruit filling using Piping Gel Neutral, Apito Blueberry Paste, Apito Flavouring Paste - Lemon, and Apito Flavouring Paste - Strawberry. | |
| Fruit Jam Crumb Cake (Formulation #10-094) | Bakels Worldwide | Fruit Jam Crumb Cake (Formulation #10-094) is a formulation to create sweet fruit jam crumb cakes using Bakels Cake Concentrate and Bakels Margarine Special. | |
| 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. | |
| Fruit-Filled Cloverleaf Bread (Formulation #06-058) | Bakels Worldwide | Fruit-Filled Cloverleaf Bread (Formulation #06-058) is a formulation to create clover-shaped, blueberry-filled sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, CSP 60, Butta Butteroils Substitute, and Unifil Blueberry. | |
| Fruit-Filled Coffee Cake (Formulation #11-051) | Bakels Worldwide | Fruit-Filled Coffee Cake (Formulation #11-051) is a formulation to make strawberry & coffee cakes using Bakels Muffin Mix, Apito Expresso Paste, Bakels Whipping Cream, and Les Fruits Strawberry 50%. | |
| Fruits of the Forest Mini Cheesecake (Formulation #10-042) | Bakels Worldwide | Fruits of the Forest Mini Cheesecake (Formulation #10-042) is a formulation to make specialty mini cheesecakes using Brite Vanilla Extra Strength. | |
| Fruity Graham Bread (Formulation #R3912002/2011) | Bakels Worldwide | Fruity Graham Bread (Formulation #R3912002/2011) is a formulation to create delicious graham raisin bread using Goliath Graham Bread Mix, Butta Butteroils Substitute, Lecitem Pumpables, Bakels Instant Active Dried Yeast, and Monofresh. | |
| Fudge Brownies (Formulation #08-028) | Bakels Worldwide | Fudge Brownies (Formulation #08-028) is a formulation to create rich chocolate fudge slices using Fino Chocolate Cake Mix and Butta Butteroils Substitute. | |
| Fudgy Meal Rye Loaf (Formulation #10-023) | Bakels Worldwide | Fudgy Meal Rye Loaf (Formulation #10-023) is a formulation to make rich chocolate fudge & rye sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Rotitex, Apito Flavouring Paste – Caramel, Fino Meal Base, Fino Rye Base...展開 Fudgy Meal Rye Loaf (Formulation #10-023) is a formulation to make rich chocolate fudge & rye sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Rotitex, Apito Flavouring Paste – Caramel, Fino Meal Base, Fino Rye Base, Fino Twin Chocolate Chips, and Bakels Dark Choco Fudge. 收起 | |
| Fun-Shaped Cookies (Formulation #09-071) | Bakels Worldwide | Fun-Shaped Cookies (Formulation #09-071) is a formulation to create decorative, fun-shaped cookies using Brite Vanilla Extra Strength, Bakels Baking Powder, Actiwhite, and Butta Butteroils Substitute. | |
| Garlic Scones (Formulation #R722d) | Bakels Worldwide | Garlic Scones (Formulation #R722d) is a formulation to make savoury garlic scones using Fino Scone Mix. | |
| Garlic Tear and Share (Formulation #07-090) | Bakels Worldwide | Garlic Tear and Share (Formulation #07-090) is a formulation to create crisp garlic bread using Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Bakels Country Herb Base. | |
| German Muffin 'N' Filling (Formulation #R1525/1528002/2011) | Bakels Worldwide | German Muffin 'N' Filling (Formulation #R1525/1528002/2011) is a formulation to create cream-filled German muffins using Bakels Margarine P, Castor Sugar, and Hercules Baking Powder. | |
| Ginger Cookies (Formulation #R730d) | Bakels Worldwide | Ginger Cookies (Formulation #R730d) is a formulation to create tasty gingersnap cookies/biscuits using Bakels Cookie Concentrate. | |
| Ginger Kisses (Formulation #R750f) | Bakels Worldwide | Ginger Kisses (Formulation #R750f) is a formulation to make tasty ginger kiss cookies using Morah Cake Medium and Castor Sugar. | |
| Ginger Loaf (Formulation #R750i) | Bakels Worldwide | Ginger Loaf (Formulation #R750i) is a formulation using Morah Cake Medium and Castor Sugar to make a sweet loaf of gingerbread. | |
| Ginger Snap Biscotti (Formulation #00-024) | Bakels Worldwide | Ginger Snap Biscotti (Formulation #00-024) is a formulation to make tasty ginger snap cookies/biscuits using Bakels Baking Powder and Butta Butteroils Substitute. | |
| 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. | |
| Golden Fruit Cake (Formulation #09-052) | Bakels Worldwide | Golden Fruit Cake (Formulation #09-052) is a formulation to make delicious mini bundt fruit cakes using Bakels Cake Concentrate. | |
| Golden Moist Cake (Formulation #R3804001/2011) | Bakels Worldwide | Golden Moist Cake (Formulation #R3804001/2011) is a formulation to create a rich golden chocolate cake using Bakels Mud Cake Mix, Bakels Chocolate Chip Creme Cake Mix, and Apito Chocolate Emulco. | |
| Golden Rich Fruits Cakes (Formulation #R1525 / 1528001/2011) | Bakels Worldwide | Golden Rich Fruits Cakes (Formulation #R1525 / 1528001/2011) is a formulation to create rich, golden fruitcakes using the products Bakels Margarine P, P3, and Colset. | |
| Gourmet Bread (Formulation #00-025) | Bakels Worldwide | Gourmet Bread (Formulation #00-025) is a formulation to create zesty lean bread using Lecitex Bread Improver, Bakels Shortening, Bakels Instant Active Dried Yeast (Low Sugar), Bakels Pesto Base, and Bakels Country Herbs Base. | |
| Grain Bread (Formulation #00-026) | Bakels Worldwide | Grain Bread (Formulation #00-026) is a formulation to create lean grain breads using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Nobro, Bakels Shortening, and Fino Grain Base. | |
| Grain Choco Chip Bars (Formulation #99-015) | Bakels Worldwide | Grain Choco Chip Bars (Formulation #99-015) is a formulation to make whole grain chocolate chip slices/bars using Fino Grain Base, Fino Double Acting Baking Powder, Bakels Margarine Special, and Fino Dark Chocolate Chips. | |
| Grain Loaf Bread (04031) (Formulation #04-031) | Bakels Worldwide | Grain Loaf Bread (04031) (Formulation #04-031) is a formulation to make semi-sweet whole grain loaves using Fino Grain Base, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, and Bakels Shortening. | |
| Grain Loaf Bread (04032) (Formulation #04-032) | Bakels Worldwide | Grain Loaf Bread (04032) (Formulation #04-032) is a formulation to produce loaves of semi-sweet whole grain bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, and Bakels 8 Grains Base. | |
| Grain Loaf Bread (05021) (Formulation #05-021) | Bakels Worldwide | Grain Loaf Bread (05021) (Formulation #05-021) is a formulation to create semi-sweet whole grain bread loaves using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Fino Grain Base. | |
| Grain Loaf Bread (Formulation #04-024) | Bakels Worldwide | Grain Loaf Bread (Formulation #04-024) is a formulation to make loaves of semi-sweet whole grain bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Bakels 8 Grains Base. | |
| Granny Corn Muffins (Formulation #06-059) | Bakels Worldwide | Granny Corn Muffins (Formulation #06-059) is a formulation to create home-style corn muffins using Fino Meal Base, Fino Rye Base, Bakels Baking Powder, Balec Lacto Albumen, and Ovalett Cake Emulsifier. | |
| Grated Pumpkin Scones (Formulation #R722e) | Bakels Worldwide | Grated Pumpkin Scones (Formulation #R722e) is a formulation using Fino Scone Mix to make tasty pumpkin scones. | |
| Green Tea Bun (Formulation #39426B) | Bakels Worldwide | Green Tea Bun (Formulation #39426B) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Merita V, and Bakels Instant Active Dried Yeast to make green tea sweet buns. | |
| Green Tea Cake (Formulation #06-104) | Bakels Worldwide | Green Tea Cake (Formulation #06-104) is a formulation to create a green tea sponge cake using Bakels Baking Powder, Ovalett Cake Emulsifier, and Apito Green Tea Paste. | |
| Green Tea Cheesecake (Formulation #07-029) | Bakels Worldwide | Green Tea Cheesecake (Formulation #07-029) is a formulation to make a unique green tea cheesecake using Pettina Sponge Mix Complete, Apito Green Tea Paste, Apito Flavouring Paste - Lemon, and Brite Vanilla Extra Strength. | |
| Green Tea Chocolate Cake (Formulation #09-053) | Bakels Worldwide | Green Tea Chocolate Cake (Formulation #09-053) is a formulation to produce a rich green tea & chocolate layer cake. This recipe uses the products Pettina Sponge Mix Complete, Apito Green Tea Paste, Pettina Chocolate Sponge Mix Complete, Bakels Dark Choco ...展開 Green Tea Chocolate Cake (Formulation #09-053) is a formulation to produce a rich green tea & chocolate layer cake. This recipe uses the products Pettina Sponge Mix Complete, Apito Green Tea Paste, Pettina Chocolate Sponge Mix Complete, Bakels Dark Choco Fudge, Whip-Brite Whipped Topping Powder, Apito Chocolate Rice, and Fino Dark Chocolate Buttons. 收起 | |
| Green Tea Cream Cheese Icing (Formulation #06-105) | Bakels Worldwide | Green Tea Cream Cheese Icing (Formulation #06-105) is a formulation to make decorative green tea cream cheese icing using Apito Green Tea Paste and Brite Vanilla Extra Strength. | |
| Green Tea Drink (Formulation #04-025) | Bakels Worldwide | Green Tea Drink (Formulation #04-025) is a formulation used to create a refreshing blended green tea beverage using Apito Green Tea Paste and Whip-Brite Whipped Topping Powder. | |
| Green Tea Drink (Formulation #06-106) | Bakels Worldwide | Green Tea Drink (Formulation #06-106) is a formulation used to create a creamy iced green tea beverage using Apito Green Tea Paste and Whip-Brite Whipped Topping Powder. | |
| Green Tea Pound Cake (Formulation #04-036) | Bakels Worldwide | Green Tea Pound Cake (Formulation #04-036) is a formulation to make a tasty green tea cake loaf using Bakels Baking Powder, Balec Lacto Albumen, and Apito Green Tea Paste. | |
| Ham and Peas Roll (Formulation #08-069) | Bakels Worldwide | Ham and Peas Roll (Formulation #08-069) is a formulation to create ham & peas sweet rolls using Premium Sweet Dough (Formulation #08-049) and Bakels Country Herb Base. | |
| Hamburger and Hot Dog Rolls (Formulation #39465D) | Bakels Worldwide | Hamburger and Hot Dog Rolls (Formulation #39465D) is a formulation using Bakels Advance Bread and Roll Concentrate, Bakels Instant Active Dried Yeast, and Merita to make tasty hamburger buns and hotdog rolls. | |
| Hamburger Buns and Soft Rolls (using Hamburger Mix) (Formulation #17500A) | Bakels Worldwide | Hamburger Buns and Soft Rolls (using Hamburger Mix) (Formulation #17500A) is a formulation using Hamburger Mix, Dobrim 500, and Bakels Instant Active Dried Yeast to make tasty white bread buns & rolls. | |
| Hamburger Buns (Formulation #09-011) | Bakels Worldwide | Hamburger Buns (Formulation #09-011) is a formulation to create semi-sweet hamburger buns using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, and Bakels Shortening. | |
| Hamburger Buns (Formulation #R1936003/2011) | Bakels Worldwide | Hamburger Buns (Formulation #R1936003/2011) is a formulation to produce delicious hamburger buns using Rotitex, Lecitem Pumpables, and Bakels Instant Active Dried Yeast. | |
| Hamburger Buns/Hotdog Rolls (Formulation #11-019) | Bakels Worldwide | Hamburger Buns/Hotdog Rolls (Formulation #11-019) is a formulation to make semi-sweet buns and bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Bakels Sweet Dough Blend, Rotitex, and Monofresh Super. | |
| Hamburger Buns/Hotdog Rolls (Formulation #99-016) | Bakels Worldwide | Hamburger Buns/Hotdog Rolls (Formulation #99-016) is a formulation to produce semi-sweet buns and bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Shortening, and Monofresh. | |
| Happy Siopao (Formulation #05-022) | Bakels Worldwide | Happy Siopao (Formulation #05-022) is a formulation to make delicious Filipino sweet breads using Bakels Shortening, Fino Double Acting Baking Powder, Bakels Instant Active Dry Yeast (High Sugar), Monofresh, Dobrim Nobro, Pandan Kaya Premix, Apito Pandan ...展開 Happy Siopao (Formulation #05-022) is a formulation to make delicious Filipino sweet breads using Bakels Shortening, Fino Double Acting Baking Powder, Bakels Instant Active Dry Yeast (High Sugar), Monofresh, Dobrim Nobro, Pandan Kaya Premix, Apito Pandan Paste, Apito Yam Paste, and Apito Yam Taro Paste. 收起 |
