| Soft Brownies (Formulation #06-085) | Bakels Worldwide | Soft Brownies (Formulation #06-085) is a formulation to produce delicious, chewy chocolate brownies using Fino Chocolate Cake Mix and Butta Butteroils Substitute. | |
| Soft Bun (Formulation #R1533013/2011) | Bakels Worldwide | Soft Bun (Formulation #R1533013/2011) is a formulation to create soft, flaky bread buns using Butta Butteroils Substitute, Lecitem Pumpables, and Bakels Instant Active Dried Yeast. | |
| Soft Bun (Formulation #R1936009/2011) | Bakels Worldwide | Soft Bun (Formulation #R1936009/2011) is a formulation to produce delicious, soft bread buns using Bakels Instant Active Dried Yeast, Master Fat, Bakels Margarine P, and Lecitem Pumpables. | |
| Soft Bun (Formulation #R3704001/2011) | Bakels Worldwide | Soft Bun (Formulation #R3704001/2011) is a formulation to make soft, tasty bread buns using Fino Bun Mix and Bakels Instant Active Dried Yeast. | |
| Spanish Bread (01037) (Formulation #01-037) | Bakels Worldwide | Spanish Bread (01037) (Formulation #01-037) is a formulation to create Spanish-style semi-sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Margarine Special, and Bakels Shortening...展開 Spanish Bread (01037) (Formulation #01-037) is a formulation to create Spanish-style semi-sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Margarine Special, and Bakels Shortening. 收起 | |
| Spanish Bread (09032) (Formulation #09-032) | Bakels Worldwide | Spanish Bread (09032) (Formulation #09-032) is a formulation to make Spanish-style sweet bread using the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Bakels Margarine Special. | |
| Special Chocolate Loaf (Formulation #02-033) | Bakels Worldwide | Special Chocolate Loaf (Formulation #02-033) is a formulation to produce loaves of rich chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Alkalized Cocoa Powder, CSP 60, Bakels Shortening, and Fino D...展開 Special Chocolate Loaf (Formulation #02-033) is a formulation to produce loaves of rich chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Alkalized Cocoa Powder, CSP 60, Bakels Shortening, and Fino Dark Chocolate Chips. 收起 | |
| Special Doughnut (Formulation #02-034) | Bakels Worldwide | Special Doughnut (Formulation #02-034) is a formulation to produce fried & powdered semi-sweet bread rings using Balec Lacto Albumen, Bakels Shortening, Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), Fino Double Acting Baking P...展開 Special Doughnut (Formulation #02-034) is a formulation to produce fried & powdered semi-sweet bread rings using Balec Lacto Albumen, Bakels Shortening, Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), Fino Double Acting Baking Powder, and Lecinta Plus. 收起 | |
| Special Empanada (Formulation #02-035) | Bakels Worldwide | Special Empanada (Formulation #02-035) is a formulation to create delectable, savoury empanadas using Bakels Margarine Special and Bakels Shortening. | |
| 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. | |
| Special Mamon (Formulation #06-086) | Bakels Worldwide | Special Mamon (Formulation #06-086) is a formulation used to create exceptional Filipino sponge cakes using the products Ovalett Cake Emulsifier and Bakels Baking Powder. | |
| Spiced Apple Mousse Cake (Formulation #11-066) | Bakels Worldwide | Spiced Apple Mousse Cake (Formulation #11-066) is a formulation to make rich spiced apple mousse cakes using Bakels Muffin Mix, Apito Lemon Paste, Fino Meal Base, Whip-Brite Whipped Topping Powder, and Les Fruits Apple 50%. | |
| Spiced Christmas Muffins (Formulation #09-104) | Bakels Worldwide | Spiced Christmas Muffins (Formulation #09-104) is a formulation to create flavorful holiday muffins using Bakels Muffin Mix, Apito Fruitcake Paste, and Pettinice RTR White Fondant. | |
| Spicy Focaccia with Olives (Formulation #06-087) | Bakels Worldwide | Spicy Focaccia with Olives (Formulation #06-087) is a formulation to create zesty spice & olive focaccia bread. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Bakels Crusty Bread Concentrate, Rotitex, Bakels Country Herbs B...展開 Spicy Focaccia with Olives (Formulation #06-087) is a formulation to create zesty spice & olive focaccia bread. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Bakels Crusty Bread Concentrate, Rotitex, Bakels Country Herbs Base, and Bakels Pesto Base. 收起 | |
| Spider Buns (Formulation #09-034) | Bakels Worldwide | Spider Buns (Formulation #09-034) is a formulation to create superhero-themed sweet buns using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Fino Dark Chocolate Buttons, and Actiwhite. | |
| Spikey Bread (Formulation #05-044) | Bakels Worldwide | Spikey Bread (Formulation #05-044) is a formulation to create decorative, filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Apito Fruitcake Paste, Bakels Shortening, Unifil Blueberry, and Unifil Strawberry. | |
| Sponge & Dough Loaf Bread (Formulation #02-036) | Bakels Worldwide | Sponge & Dough Loaf Bread (Formulation #02-036) is a formulation to make fluffy semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, and Bakels Shortening. | |
| Sponge and Dough Loaf Bread (Formulation #99-034) | Bakels Worldwide | Sponge and Dough Loaf Bread (Formulation #99-034) is a formulation used to make fluffy semi-sweet bread loaves. This recipe includes the products Lecitem Supreme, Bakels Instant Active Dry Yeast (High Sugar), and Bakels Shortening. | |
| Sponge Cake (01038a) (Formulation #01-038a) | Bakels Worldwide | Sponge Cake (01038a) (Formulation #01-038a) is a formulation to produce scrumptious sponge cakes using Ovalett Special (NC) and Bakels Baking Powder. | |
| Sponge Cake (07050) (Formulation #07-050) | Bakels Worldwide | Sponge Cake (07050) (Formulation #07-050) is a formulation to create delicious sponge cakes using Bakels Baking Powder and Ovalett Cake Emulsifier. | |
| Sponge Cake (10049) (Formulation #10-049) | Bakels Worldwide | Sponge Cake (10049) (Formulation #10-049) is a formulation to make a tasty sponge cake using Bakels Baking Powder and Ovalett Special (NC). | |
| Sponge Cake (Formulation #R3715005/2011) | Bakels Worldwide | Sponge Cake (Formulation #R3715005/2011) is a formulation to make a delicious sponge cake using Bakels Sponge Mix Complete (M). | |
| Sponge Cake (Formulation #R3732001/2011) | Bakels Worldwide | Sponge Cake (Formulation #R3732001/2011) is a formulation to produce a delectable sponge cake using Bakels Sponge Mix Complete. | |
| Sponge Cake (Formulation #R3756001/2011) | Bakels Worldwide | Sponge Cake (Formulation #R3756001/2011) is a formulation to create an exceptional sponge cake using the products Apito Sponge Mix Special and Ovalett Special. | |
| Sponge Mix (Formulation #R3710002/2011) | Bakels Worldwide | Sponge Mix (Formulation #R3710002/2011) is a formulation to create a sweet sponge cake using Pettina Sponge Mix Complete. | |
| Sponge Roll (Formulation #R2113001/2011) | Bakels Worldwide | Sponge Roll (Formulation #R2113001/2011) is a formulation to produce a fluffy sponge cake roll using the products Ovalett Special, Hercules Baking Powder, Bakels Margarine P, and Castor Sugar. | |
| Sponge Roll (Using Balec Powder) (08053) (Formulation #08-053) | Bakels Worldwide | Sponge Roll (Using Balec Powder) (08053) (Formulation #08-053) is a formulation to create a sweet sponge cake roll using the products Bakels Baking Powder, Ovalett Cake Emulsifier, and Balec Lacto Albumen. | |
| Sponge Rolls (10084) (Formulation #10-084) | Bakels Worldwide | Sponge Rolls (10084) (Formulation #10-084) is a formulation to make flavorful, cream-filled sponge cake rolls. This recipe includes the products Ovalett Special (NC), Bakels Baking Powder, Apito Ube Paste, Apito Pandan Paste, Apito Strawberry Paste, Apito...展開 Sponge Rolls (10084) (Formulation #10-084) is a formulation to make flavorful, cream-filled sponge cake rolls. This recipe includes the products Ovalett Special (NC), Bakels Baking Powder, Apito Ube Paste, Apito Pandan Paste, Apito Strawberry Paste, Apito Mocha Paste, and Bakels Whipping Cream. 收起 | |
| Standard Loaf Bread (05045) (Formulation #05-045) | Bakels Worldwide | Standard Loaf Bread (05045) (Formulation #05-045) is a formulation to produce loaves of tasty sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Lecitem Supreme. | |
| Standard Loaf Bread (06088) (Formulation #06-088) | Bakels Worldwide | Standard Loaf Bread (06088) (Formulation #06-088) is a formulation used to create loaves of standard semi-sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Bakels Margarine Special, Dobrim High...展開 Standard Loaf Bread (06088) (Formulation #06-088) is a formulation used to create loaves of standard semi-sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Bakels Margarine Special, Dobrim High Speed, and Lecinta Plus. 收起 | |
| Standard Loaf Bread (09014) (Formulation #09-014) | Bakels Worldwide | Standard Loaf Bread (09014) (Formulation #09-014) is a formulation to make loaves of hearty semi-sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Bakels Shortening. | |
| Standard Loaf Bread (99024) (Formulation #99-024) | Bakels Worldwide | Standard Loaf Bread (99024) (Formulation #99-024) is a formulation to produce tasty loaves of semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Dobrim Nobro, Monofresh, and CSP 60. | |
| Standard Loaf Bread (Closed Top) (Formulation #99-036) | Bakels Worldwide | Standard Loaf Bread (Closed Top) (Formulation #99-036) is a formulation to produce tasty semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Lecitem Supreme. | |
| Standard Loaf Bread (Formulation #99-035) | Bakels Worldwide | Standard Loaf Bread (Formulation #99-035) is a formulation to create loaves of delicious semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Lecitem Supreme. | |
| Star Cakes (Formulation #09-062) | Bakels Worldwide | Star Cakes (Formulation #09-062) is a formulation to make fun, decorative star-shaped cakes using Bakels Baking Powder, Ovalett Cake Emulsifier, Bakels Margarine Special, and Bakels Whipping Cream. | |
| Steam Pau (Formulation #R1936012/2011) | Bakels Worldwide | Steam Pau (Formulation #R1936012/2011) is a formulation to produce scrumptious Chinese steamed buns using Hercules Baking Powder (Double Acting), Lecitem Pumpables, Bakels Instant Active Dried Yeast, Slicex, and Bacom A100. | |
| Steam Pau (Formulation #R2180/2185001/2011) | Bakels Worldwide | Steam Pau (Formulation #R2180/2185001/2011) is a formulation to create tasty Chinese steamed buns using Bacom A100, Rotitex, and Hercules Baking Powder. | |
| Steam Pau/ Steam Bun (Formulation #R1930001/2011) | Bakels Worldwide | Steam Pau/ Steam Bun (Formulation #R1930001/2011) is a formulation to make delectable steamed pau buns using Hercules Baking Powder (Double Acting), Lecinta Instant Nobro, Bakels Instant Active Dried Yeast, Slicex, and Bacom A100. | |
| Strawberry and Black Forest Gateau (Formulation #11-047) | Bakels Worldwide | Strawberry and Black Forest Gateau (Formulation #11-047) is a formulation to produce a rich, decadent chocolate & berry layer cake. This recipe includes the products Bakels Muffin Mix, Les Fruits Strawberry 50%, Apito Strawberry Paste, Fino Chocolate Cake...展開 Strawberry and Black Forest Gateau (Formulation #11-047) is a formulation to produce a rich, decadent chocolate & berry layer cake. This recipe includes the products Bakels Muffin Mix, Les Fruits Strawberry 50%, Apito Strawberry Paste, Fino Chocolate Cake Mix, Apito Chcolate Paste, Les Fruits Dark Cherry 50%, Bakels Whipping Cream, Diamond Glaze Dark Chocolate, and Fino Dark Chocolate Buttons. 收起 | |
| Strawberry Cake (Formulation #04-056) | Bakels Worldwide | Strawberry Cake (Formulation #04-056) is a formulation to create a tasty strawberry sponge cake using Bakels Baking Powder, Ovalett Cake Emulsifier, Apito Strawberry Paste, Unifil Strawberry, Whip-Brite Whipped Topping Powder, and Les Fruits Strawberry 50...展開 Strawberry Cake (Formulation #04-056) is a formulation to create a tasty strawberry sponge cake using Bakels Baking Powder, Ovalett Cake Emulsifier, Apito Strawberry Paste, Unifil Strawberry, Whip-Brite Whipped Topping Powder, and Les Fruits Strawberry 50%. 收起 | |
| 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. |
