| Cheesecake Slice (using Pettina Cheesecake Mix) (Formulation #57900L) | Bakels Worldwide | Cheesecake Slice (using Pettina Cheesecake Mix) (Formulation #57900L) is a formulation to create tasty cheesecake slices using Biscuit Crumb Base and Pettina Classic Cheesecake Mix. | |
| Cherry and Nut Slice (Formulation #38500B) | Bakels Worldwide | Cherry and Nut Slice (Formulation #38500B) is a formulation to create tasty fruit & nut slices using Pettina Kokomix and Cake Margarine. | |
| Cherry Berry Chocolate Cake (Formulation #11-001) | Bakels Worldwide | Cherry Berry Chocolate Cake (Formulation #11-001) is a formulation to make a tasty cherry-berry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Actiwhite, Bakels Alkalized Cocoa Powder, Whip-Brite Whipped Topping Powder, and Les...展開 Cherry Berry Chocolate Cake (Formulation #11-001) is a formulation to make a tasty cherry-berry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Actiwhite, Bakels Alkalized Cocoa Powder, Whip-Brite Whipped Topping Powder, and Les Fruits Dark Cherry 50%. 收起 | |
| Cherry Cheesecake (Formulation #14-002) | Bakels Worldwide | Cherry Cheesecake (Formulation #14-002) is a formulation to create a specialty cherry cheesecake using Bakels Muffin Mix, Les Fruits Red Cherry 50%, Ovalett Cake Emulsifier, Pettina Classic Cheesecake Mix, Whip-Brite Whipped Topping Powder, Saphire Neutra...展開 Cherry Cheesecake (Formulation #14-002) is a formulation to create a specialty cherry cheesecake using Bakels Muffin Mix, Les Fruits Red Cherry 50%, Ovalett Cake Emulsifier, Pettina Classic Cheesecake Mix, Whip-Brite Whipped Topping Powder, Saphire Neutral, and Diamond Glaze Red. 收起 | |
| Cherry Coconut Cake Muffins (Formulation #38280K) | Bakels Worldwide | Cherry Coconut Cake Muffins (Formulation #38280K) is a formulation to create rich cherry & coconut muffins using Bakels Creme Cake Muffin Mix and Apito Maraschino Flavouring Paste. | |
| Chewy Fruit Slice (Formulation #00-008) | Bakels Worldwide | Chewy Fruit Slice (Formulation #00-008) is a formulation to make chewy fruit slices using Bakels Baking Powder and Butta Butteroils Substitute. | |
| Chia and Herb Stromboli (Formulation #13-009) | Bakels Worldwide | Chia and Herb Stromboli (Formulation #13-009) is a formulation used to create savoury Italian-American turnovers. This recipe includes the products Bakels Chia Bread Concentrate, Bakels Country Herb Base, Bakels Instant Active Dry Yeast (High Sugar), and ...展開 Chia and Herb Stromboli (Formulation #13-009) is a formulation used to create savoury Italian-American turnovers. This recipe includes the products Bakels Chia Bread Concentrate, Bakels Country Herb Base, Bakels Instant Active Dry Yeast (High Sugar), and Bakels Shortening. 收起 | |
| Chia Cinnamon Rolls (Formulation #14-019) | Bakels Worldwide | Chia Cinnamon Rolls (Formulation #14-019) is a formulation used to make sweet chia bread cinnamon rolls. This recipe includes the products Bakels Chia Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar). | |
| Chia Hazelnut Hoops (Formulation #13-007) | Bakels Worldwide | Chia Hazelnut Hoops (Formulation #13-007) is a formulation used to create chia & hazelnut sweet bread hoops. This recipe includes the products Bakels Chia Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Bakels Hazel...展開 Chia Hazelnut Hoops (Formulation #13-007) is a formulation used to create chia & hazelnut sweet bread hoops. This recipe includes the products Bakels Chia Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Bakels Hazelnut Truffle. 收起 | |
| Chia Wrap (Formulation #13-005) | Bakels Worldwide | Chia Wrap (Formulation #13-005) is a formulation to create Spicy Tuna Melts and California Chicken Wraps using Bakels Chia Seed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar). | |
| Chia-Garlic Tear and Share (Formulation #13-024) | Bakels Worldwide | Chia-Garlic Tear and Share (Formulation #13-024) is a formulation used to make a specialty garlic bread. This recipe includes the products Bakels Chia Seed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Bakels Pesto Base, and Apito Garli...展開 Chia-Garlic Tear and Share (Formulation #13-024) is a formulation used to make a specialty garlic bread. This recipe includes the products Bakels Chia Seed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Bakels Pesto Base, and Apito Garlic Spread. 收起 | |
| Chiffon Cake (03047) (Formulation #03-047) | Bakels Worldwide | Chiffon Cake (03047) (Formulation #03-047) is a formulation to create a tasty chiffon cake using Bakels Baking Powder and Ovalett Special (NC). | |
| Chiffon Cake (09046) (Formulation #09-046) | Bakels Worldwide | Chiffon Cake (09046) (Formulation #09-046) is a formulation to make a delicious chiffon cake using Bakels Cake Concentrate. | |
| Choco Amos Cookies (Formulation #R3792004/2011) | Bakels Worldwide | Choco Amos Cookies (Formulation #R3792004/2011) is a formulation to create chocolate chip cookies/biscuits using Apito Biscuit Mix and Butta Butteroils Substitute. | |
| Choco Bread Delight (Formulation #07-013) | Bakels Worldwide | Choco Bread Delight (Formulation #07-013) is a formulation to make a tasty chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, Bakels Margarine Special, Bakels Alkalized Cocoa Powder, and Bakels ...展開 Choco Bread Delight (Formulation #07-013) is a formulation to make a tasty chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, Bakels Margarine Special, Bakels Alkalized Cocoa Powder, and Bakels Bake-Stable Custard Mix. 收起 | |
| Choco Caramel Cake (Formulation #00-009) | Bakels Worldwide | Choco Caramel Cake (Formulation #00-009) is a formulation to create a rich caramel & chocolate cake using Ovalett Special (NC), Bakels Baking Powder, and Bakels Alkalized Cocoa Powder. | |
| Choco Caramel Overload (Formulation #11-006) | Bakels Worldwide | Choco Caramel Overload (Formulation #11-006) is a formulation to make a rich caramel & chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Bake-Stable Custard Mix, and Bakels Dark Choco Fudge. | |
| Choco Caramel Roll (Formulation #11-013a) | Bakels Worldwide | Choco Caramel Roll (Formulation #11-013a) is a formulation to create a caramel & chocolate jelly roll/sponge cake roll using Bakels Cake Concentrate and Bakels Dark Choco Fudge. | |
| Choco Cheese Cupcake (Formulation #00-010) | Bakels Worldwide | Choco Cheese Cupcake (Formulation #00-010) is a formulation to make chocolate & cheese cupcakes using Apito Chocolate Paste, Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, and Bakels Baking Powder. | |
| Choco Cherry Squares (Formulation #10-099) | Bakels Worldwide | Choco Cherry Squares (Formulation #10-099) is a formulation to create rich chocolate & cherry bars using Butta Butteroils Substitute, Les Fruits Red Cherry 50%, Whip-Brite Whipped Topping Powder, and Bakels Chocolate Truffle (Heat & Pour). | |
| Choco Cream Cheese Cupcake (Formulation #08-015) | Bakels Worldwide | Choco Cream Cheese Cupcake (Formulation #08-015) is a formulation to make tasty chocolate & cream cheese cupcakes using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Bakels Baking Powder. | |
| Choco Cream-Filled Bread (Formulation #07-014) | Bakels Worldwide | Choco Cream-Filled Bread (Formulation #07-014) is a formulation to create delicious chocolate cream-filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Rotitex, Bakels Alkalized Cocoa Powder, Apito Chocolate Past...展開 Choco Cream-Filled Bread (Formulation #07-014) is a formulation to create delicious chocolate cream-filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Rotitex, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, and Bakels Margarine Special. 收起 | |
| Choco Crunch Bars (Formulation #09-124) | Bakels Worldwide | Choco Crunch Bars (Formulation #09-124) is a formulation to make crunchy chocolate squares using Butta Butteroils Substitute and Fino Chocolate Cake Mix. | |
| Choco Fudge Peppermint Marble Ice Cream (Formulation #12-030) | Bakels Worldwide | Choco Fudge Peppermint Marble Ice Cream (Formulation #12-030) is a formulation to make a specialty ice cream using Apito Peppermint Paste, Bakels Dark Choco Fudge, and Fino Twin Chocolate Chips. | |
| Choco Grain Bread (Formulation #06-026) | Bakels Worldwide | Choco Grain Bread (Formulation #06-026) is a formulation used to make multigrain chocolate sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, CSP 60, Apito Chocolate Pas...展開 Choco Grain Bread (Formulation #06-026) is a formulation used to make multigrain chocolate sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, CSP 60, Apito Chocolate Paste, and Bakels 8 Grains Base. 收起 | |
| Choco Hazelnut Revel Bars (Formulation #11-032) | Bakels Worldwide | Choco Hazelnut Revel Bars (Formulation #11-032) is a formulation to create rich chocolate-hazelnut oatmeal bars using Brite Vanilla Extra Strength, Fino Dark Chocolate Buttons, and Bakels Hazelnut Truffle. | |
| Choco Jelly Roll (Formulation #09-047) | Bakels Worldwide | Choco Jelly Roll (Formulation #09-047) is a formulation to make a chocolate sponge cake roll using Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, and Ovalett Cake Emulsifier. | |
| Choco Lovers Delight (Formulation #05-008) | Bakels Worldwide | Choco Lovers Delight (Formulation #05-008) is a formulation to create rich chocolate cupcakes using Fino Chocolate Cake Mix, Fino Double Acting Baking Powder, Butta Butteroils Substitute, Unifil Strawberry, and Saphire Neutral. | |
| Choco Mint Cheesecake Bars (Formulation #14-004) | Bakels Worldwide | Choco Mint Cheesecake Bars (Formulation #14-004) is a formulation to create mint chocolate cheesecake bars using Pettina Classic Cheesecake Mix, Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Apito Peppermint Paste. | |
| Choco Mint Ice Cream (Formulation #12-0241) | Bakels Worldwide | Choco Mint Ice Cream (Formulation #12-0241) is a formulation to make mint chocolate ice cream using Apito Peppermint Paste and Bakels Dark Choco Fudge. | |
| Choco Mousse Mint Cake (Formulation #10-067) | Bakels Worldwide | Choco Mousse Mint Cake (Formulation #10-067) is a formulation to create a minty chocolate mousse cake using Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Apito Peppermint Paste, and Bakels Dark Choco Fudge. | |
| Choco Peppermint Loaf (Formulation #06-031) | Bakels Worldwide | Choco Peppermint Loaf (Formulation #06-031) is a formulation used to create peppermint & chocolate sweet bread loaves. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Lecitem Supreme, Apito Peppermint Pas...展開 Choco Peppermint Loaf (Formulation #06-031) is a formulation used to create peppermint & chocolate sweet bread loaves. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Lecitem Supreme, Apito Peppermint Paste, and Apito Chocolate Paste. 收起 | |
| Choco Peppermint Roll (Formulation #06-107) | Bakels Worldwide | Choco Peppermint Roll (Formulation #06-107) is a formulation used to make peppermint & chocolate cake rolls. This formulation includes the products Pettina Sponge Mix Complete, Preserv, Apito Chocolate Paste, and Apito Peppermint Paste. | |
| Choco Roll (Formulation #07-015) | Bakels Worldwide | Choco Roll (Formulation #07-015) is a formulation to create a chocolate jelly roll/sponge cake roll using Bakels Baking Powder, Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, and Apito Chocolate Paste. | |
| Choco Slice (Formulation #10-005) | Bakels Worldwide | Choco Slice (Formulation #10-005) is a formulation to make a rich chocolate cake using Bakels Cake Concentrate, Apito Chocolate Paste, and Bakels Alkalized Cocoa Powder. | |
| Choco Strawberry Cake (Formulation #10-103) | Bakels Worldwide | Choco Strawberry Cake (Formulation #10-103) is a formulation to make a delicious strawberry & chocolate cake using Bakels Muffin Mix, Fino Meal Base, Fino Chocolate Cake Mix, Bakels Whipping Cream, and Les Fruits Strawberry 50%. | |
| Choco Strawberry Dome (Formulation #09-048) | Bakels Worldwide | Choco Strawberry Dome (Formulation #09-048) is a formulation to create specialty chocolate & strawberry sponge cakes using Pettina Chocolate Sponge Mix Complete, Apito Flavouring Paste - Strawberry, Unifil Strawberry, and Bakels Dark Choco Fudge. | |
| Choco Strawberry Fancy Squares (Formulation #11-007) | Bakels Worldwide | Choco Strawberry Fancy Squares (Formulation #11-007) is a formulation to create specialty chocolate & strawberry sponge cake squares using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Apito Flavouring Paste - Strawberry...展開 Choco Strawberry Fancy Squares (Formulation #11-007) is a formulation to create specialty chocolate & strawberry sponge cake squares using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Apito Flavouring Paste - Strawberry, Bakels Whipping Cream, Unifil Strawberry, and Bakels Dark Choco Fudge. 收起 | |
| Choco Strawberry Roll (Formulation #11-013b) | Bakels Worldwide | Choco Strawberry Roll (Formulation #11-013b) is a formulation to make a chocolate & strawberry jelly roll using Bakels Cake Concentrate, Bakels Whipping Cream, Unifil Strawberry, and Bakels Dark Choco Fudge. | |
| Choco-Cream Cheese Cupcake (Formulation #02-016) | Bakels Worldwide | Choco-Cream Cheese Cupcake (Formulation #02-016) is a formulation to create chocolate & cream cheese cupcakes using Bakels Alkalized Cocoa Powder, Bakels Baking Powder, Ovalett Cake Emulsifier, and Apito Chocolate Paste. | |
| Choco-Mint Cream Layer Cake (Formulation #06-032) | Bakels Worldwide | Choco-Mint Cream Layer Cake (Formulation #06-032) is a formulation to create a mint cream & chocolate layer cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Apito Peppermint Paste. | |
| Choco-Orange Marble Cake (Formulation #00-014) | Bakels Worldwide | Choco-Orange Marble Cake (Formulation #00-014) is a formulation to create a zesty, marbled orange & chocolate cake using Bakels Baking Powder, Apito Chocolate Paste, and Apito Flavouring Paste - Orange. | |
| Choco-Raspberry Swirl (Formulation #10-073) | Bakels Worldwide | Choco-Raspberry Swirl (Formulation #10-073) is a formulation to create delicious chocolate raspberry sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, Apito Chocolate Paste, and Bakels Bake-Stable Custard Mix. | |
| Choco-Strawberry Thrill (Formulation #05-009) | Bakels Worldwide | Choco-Strawberry Thrill (Formulation #05-009) is a formulation to make a delicious strawberry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Bake-Stable Custard Mix, Les Fruits Strawberry 50%, and Whip-Brite Whipped Topp...展開 Choco-Strawberry Thrill (Formulation #05-009) is a formulation to make a delicious strawberry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Bake-Stable Custard Mix, Les Fruits Strawberry 50%, and Whip-Brite Whipped Topping Powder. 收起 | |
| Chocolate and Hazelnut Whoopie Pies (Formulation #11-033) | Bakels Worldwide | Chocolate and Hazelnut Whoopie Pies (Formulation #11-033) is a formulation to create chocolate & hazelnut whoopie pies using Bakels Alkalized Cocoa Powder, Brite Vanilla Extra Strength, Bakels Chocolate Truffle (Heat & Pour), and Bakels Hazelnut Truffle. | |
| Chocolate Banana Meringue Pie (Formulation #12-0031) | Bakels Worldwide | Chocolate Banana Meringue Pie (Formulation #12-0031) is a formulation to make a tasty chocolate banana meringue pie using Bakels Sweet Dough Blend, Bakels Bake-Stable Custard Mix, Apito Chocolate Paste, and Actiwhite. | |
| Chocolate Bang (Formulation #07-016) | Bakels Worldwide | Chocolate Bang (Formulation #07-016) is a formulation used to create delicious chocolate sweet bread. This recipe includes the products Fino Potato Flakes, Butta Butteroils Substitute, Bakels Bake-Stable Custard Mix, Dobrim Nobro, Monofresh, Bakels Instan...展開 Chocolate Bang (Formulation #07-016) is a formulation used to create delicious chocolate sweet bread. This recipe includes the products Fino Potato Flakes, Butta Butteroils Substitute, Bakels Bake-Stable Custard Mix, Dobrim Nobro, Monofresh, Bakels Instant Active Dry Yeast (High Sugar), Bakels Baking Powder, and Fino Dark Chocolate Buttons. 收起 | |
| Chocolate Biscuit (Formulation #R3793001/2013) | Bakels Worldwide | Chocolate Biscuit (Formulation #R3793001/2013) is a formulation to make tasty chocolate cookies/biscuits using Bakels Butta Blends and Apito Chocolate Biscuit Mix. | |
| Chocolate Cake with Strawberry Bavarian (Formulation #12-027) | Bakels Worldwide | Chocolate Cake with Strawberry Bavarian (Formulation #12-027) is a formulation to create a delicious strawberry & chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Bavarian Cream, Apito Flavouring Paste - Strawberry, Bakels...展開 Chocolate Cake with Strawberry Bavarian (Formulation #12-027) is a formulation to create a delicious strawberry & chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Bavarian Cream, Apito Flavouring Paste - Strawberry, Bakels Whipping Cream, Unifil Strawberry, Diamond Glaze Dark Chocolate, and Bakels Dark Choco Fudge. 收起 | |
| Chocolate Cherry Torte (Formulation #03-049) | Bakels Worldwide | Chocolate Cherry Torte (Formulation #03-049) is a formulation used to create rich chocolate cherry torte cakes. This recipe includes the products Bakels Baking Powder, Ovalett Special (NC), Apito Chocolate Paste, Fino Dark Chocolate Buttons, Bakels Whippi...展開 Chocolate Cherry Torte (Formulation #03-049) is a formulation used to create rich chocolate cherry torte cakes. This recipe includes the products Bakels Baking Powder, Ovalett Special (NC), Apito Chocolate Paste, Fino Dark Chocolate Buttons, Bakels Whipping Cream, and Apito Essences - Butta Vanilla. 收起 | |
| Chocolate Cherry Torte (Formulation #04-011) | Bakels Worldwide | Chocolate Cherry Torte (Formulation #04-011) is a formulation used to make a delicious chocolate cherry torte cake. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Les Fruits Red Cherry 50%, Bakels Whipping Cream, A...展開 Chocolate Cherry Torte (Formulation #04-011) is a formulation used to make a delicious chocolate cherry torte cake. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Les Fruits Red Cherry 50%, Bakels Whipping Cream, Apito Essences - Butta Vanilla, and Diamond Glaze Dark Chocolate. 收起 | |
| Chocolate Chiffon Cake (09049) (Formulation #09-049) | Bakels Worldwide | Chocolate Chiffon Cake (09049) (Formulation #09-049) is a formulation used to create a rich chocolate chiffon cake. This recipe includes the products Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, and Apito Chocolate Paste. | |
| Chocolate Chip Biscuits (Formulation #R730a) | Bakels Worldwide | Chocolate Chip Biscuits (Formulation #R730a) is a formulation to create tasty chocolate chip biscuits/cookies using Bakels Cookie Concentrate. | |
| Chocolate Chip Muffin (Formulation #R3834001/2011) | Bakels Worldwide | Chocolate Chip Muffin (Formulation #R3834001/2011) is a formulation to create tasty chocolate chip muffins using Bakels Chocolate Chip Creme Cake Mix. | |
| Chocolate Chip Oatmeal Cookies (08016) (Formulation #08-016) | Bakels Worldwide | Chocolate Chip Oatmeal Cookies (08016) (Formulation #08-016) is a formulation used to create tasty oatmeal chocolate chip cookies. This recipe includes the products Butta Butteroils Substitute, Bakels Baking Powder, and Fino Dark Chocolate Chips. | |
| Chocolate Chip Oatmeal Cookies (09066) (Formulation #09-066) | Bakels Worldwide | Chocolate Chip Oatmeal Cookies (09066) (Formulation #09-066) is a formulation to make delicious oatmeal chocolate chip cookies using Bakels Cake Concentrate and Fino Dark Chocolate Chips. | |
| Chocolate Chip Oatmeal Cookies (09067) (Formulation #09-067) | Bakels Worldwide | Chocolate Chip Oatmeal Cookies (09067) (Formulation #09-067) is a formulation used to create scrumptious chocolate chip cookies. This recipe includes the products Balec Lacto Albumen, Bakels Cake Concentrate, and Fino Dark Chocolate Chips. | |
| Chocolate Chip Whoopie Pie (Formulation #11-058) | Bakels Worldwide | Chocolate Chip Whoopie Pie (Formulation #11-058) is a formulation to make specialty chocolate chip dessert sandwiches using Bakels Muffin Mix, Bakels Shortening, Fino Dark Chocolate Chips, and Brite Vanilla Extra Strength. | |
| Chocolate Cinnamon Buns (Formulation #00-011) | Bakels Worldwide | Chocolate Cinnamon Buns (Formulation #00-011) is a formulation used to create sweet chocolate chip cinnamon buns. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Butta Butteroils Substitute, Bakels ...展開 Chocolate Cinnamon Buns (Formulation #00-011) is a formulation used to create sweet chocolate chip cinnamon buns. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Butta Butteroils Substitute, Bakels Shortening, and Fino Dark Chocolate Chips. 收起 | |
| Chocolate Cookies (Formulation #09-068) | Bakels Worldwide | Chocolate Cookies (Formulation #09-068) is a formulation to make decorative iced chocolate cookies using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Fino Twin Chocolate Chips, and Actiwhite. | |
| Chocolate Crinkles (Formulation #00-012) | Bakels Worldwide | Chocolate Crinkles (Formulation #00-012) is a formulation used to create tasty chocolate cookies covered in powdered sugar. This recipe includes the products Bakels Alkalized Cocoa Powder, Balec Lacto Albumen, Bakels Baking Powder, Butta Butteroils Substi...展開 Chocolate Crinkles (Formulation #00-012) is a formulation used to create tasty chocolate cookies covered in powdered sugar. This recipe includes the products Bakels Alkalized Cocoa Powder, Balec Lacto Albumen, Bakels Baking Powder, Butta Butteroils Substitute, and Preserv. 收起 | |
| Chocolate Cupcake (Formulation #02-018) | Bakels Worldwide | Chocolate Cupcake (Formulation #02-018) is a formulation to create delicious chocolate cupcakes using Fino Chocolate Cake Mix and Butta Butteroils Substitute. | |
| Chocolate Cupcakes / Mini Cakes (Formulation #09-079) | Bakels Worldwide | Chocolate Cupcakes / Mini Cakes (Formulation #09-079) is a formulation to create filled & decorated chocolate cupcakes/mini-cakes using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Dark Choco Fudge, and Bakels Whipping Cream. | |
| Chocolate Frosted Delight (Formulation #07-018) | Bakels Worldwide | Chocolate Frosted Delight (Formulation #07-018) is a formulation used to make a rich chocolate cake with chocolate frosting. This recipe includes the products Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Bakels Baking Powder, Brite Vanilla Extr...展開 Chocolate Frosted Delight (Formulation #07-018) is a formulation used to make a rich chocolate cake with chocolate frosting. This recipe includes the products Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Bakels Baking Powder, Brite Vanilla Extra Strength, and Apito Chocolate Paste. 收起 | |
| Chocolate Fruit Cake (Formulation #01-008) | Bakels Worldwide | Chocolate Fruit Cake (Formulation #01-008) is a formulation to make a glazed fruit & walnut chocolate cake using Fino Chocolate Cake Mix and Butta Butteroils Substitute. | |
| Chocolate Hot Cross Buns (Formulation #R101f) | Bakels Worldwide | Chocolate Hot Cross Buns (Formulation #R101f) is a formulation for the creation of delicious chocolate hot cross buns. This recipe includes the products Bakels Bun Concentrate and Bakels Instant Active Yeast. | |
| Chocolate Lava Cake (Formulation #08-017) | Bakels Worldwide | Chocolate Lava Cake (Formulation #08-017) is a formulation used to create mini molten chocolate bunt cakes. This recipe includes the products Bakels Alkalized Cocoa Powder, Butta Butteroils Substitute, Brite Vanilla Extra Strength, and Whip-Brite Whipped ...展開 Chocolate Lava Cake (Formulation #08-017) is a formulation used to create mini molten chocolate bunt cakes. This recipe includes the products Bakels Alkalized Cocoa Powder, Butta Butteroils Substitute, Brite Vanilla Extra Strength, and Whip-Brite Whipped Topping Powder. 收起 | |
| Chocolate Loaf (03050) (Formulation #03-050) | Bakels Worldwide | Chocolate Loaf (03050) (Formulation #03-050) is a formulation used to make delicious chocolate sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Alkalized Cocoa Powder, CSP 60, Bak...展開 Chocolate Loaf (03050) (Formulation #03-050) is a formulation used to make delicious chocolate sweet bread. This recipe includes the products 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 | |
| Chocolate Loaf (08018) (Formulation #08-018) | Bakels Worldwide | Chocolate Loaf (08018) (Formulation #08-018) is a formulation used to create tasty chocolate sweet bread. This recipe includes the products Fino Potato Flakes, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Bakels Shortening, Dobrim Nobro, Monofres...展開 Chocolate Loaf (08018) (Formulation #08-018) is a formulation used to create tasty chocolate sweet bread. This recipe includes the products Fino Potato Flakes, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Bakels Shortening, Dobrim Nobro, Monofresh, Bakels Instant Active Dry Yeast (High Sugar), and Fino Dark Chocolate Chips. 收起 | |
| Chocolate Loaf (09003) (Formulation #09-003) | Bakels Worldwide | Chocolate Loaf (09003) (Formulation #09-003) is a formulation used to make scrumptious chocolate sweet bread. This recipe includes the products Apito Chocolate Paste, Rotitex, Bakels Margarine Special, Fino Bread Improver, Bakels Instant Active Dry Yeast ...展開 Chocolate Loaf (09003) (Formulation #09-003) is a formulation used to make scrumptious chocolate sweet bread. This recipe includes the products Apito Chocolate Paste, Rotitex, Bakels Margarine Special, Fino Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, and Bakels Alkalized Cocoa Powder. 收起 | |
| Chocolate Marble Fino Meal Cookies (06028) (Formulation #06-028) | Bakels Worldwide | Chocolate Marble Fino Meal Cookies (06028) (Formulation #06-028) is a formulation used to create delicious marbled whole meal chocolate cookies. This recipe includes the products Butta Butteroils Substitute, Brite Vanilla Extra Strength, Fino Meal Base, B...展開 Chocolate Marble Fino Meal Cookies (06028) (Formulation #06-028) is a formulation used to create delicious marbled whole meal chocolate cookies. This recipe includes the products Butta Butteroils Substitute, Brite Vanilla Extra Strength, Fino Meal Base, Bakels Baking Powder, and Fino Dark Chocolate Buttons. 收起 | |
| Chocolate Marble Fino Meal Cookies (99007) (Formulation #99-007) | Bakels Worldwide | Chocolate Marble Fino Meal Cookies (99007) (Formulation #99-007) is a formulation used to make tasty marbled whole meal chocolate cookies. This recipe includes the products Butta Butteroils Substitute, Fino Meal Base, Bakels Baking Powder, and Fino Dark C...展開 Chocolate Marble Fino Meal Cookies (99007) (Formulation #99-007) is a formulation used to make tasty marbled whole meal chocolate cookies. This recipe includes the products Butta Butteroils Substitute, Fino Meal Base, Bakels Baking Powder, and Fino Dark Chocolate Buttons. 收起 | |
| Chocolate Mint Brownies (Formulation #12-005) | Bakels Worldwide | Chocolate Mint Brownies (Formulation #12-005) is a formulation to create cool minty chocolate slices using Butta Butteroils Substitute, Apito Chocolate Paste, and Apito Peppermint Paste. | |
| Chocolate Mint Swirl Cake (Formulation #06-029) | Bakels Worldwide | Chocolate Mint Swirl Cake (Formulation #06-029) is a formulation to make a tasty mint chocolate bunt cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Apito Peppermint Paste, and Bakels Chocolate Truffle (Heat & Pour). | |
| Chocolate Moist Cake (Formulation #R3823002/2011) | Bakels Worldwide | Chocolate Moist Cake (Formulation #R3823002/2011) is a formulation to create a rich, moist chocolate cake using Pettina American Brownie Mix, Pettina Chocolate Sponge Mix Complete, Ovalett Special, and Apito Chocolate Emulco. | |
| Chocolate Mousse (06030) (Formulation #06-030) | Bakels Worldwide | Chocolate Mousse (06030) (Formulation #06-030) is a formulation used to make a tasty chocolate mousse cake. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Apito Chocolate Paste, and Whip-Brite Whipped Topping Powde...展開 Chocolate Mousse (06030) (Formulation #06-030) is a formulation used to make a tasty chocolate mousse cake. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Apito Chocolate Paste, and Whip-Brite Whipped Topping Powder. 收起 | |
| Chocolate Mousse (09090) (Formulation #09-090) | Bakels Worldwide | Chocolate Mousse (09090) (Formulation #09-090) is a formulation to create a delicious chocolate mousse using Bakels Alkalized Cocoa Powder and Apito Chocolate Paste. | |
| Chocolate Mousse Cake (09091) (Formulation #09-091) | Bakels Worldwide | Chocolate Mousse Cake (09091) (Formulation #09-091) is a formulation to make a rich chocolate mousse cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Whip-Brite Whipped Topping Powder, Diamond Glaze Dark Chocolate, and Fino Dark Chocolate ...展開 Chocolate Mousse Cake (09091) (Formulation #09-091) is a formulation to make a rich chocolate mousse cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Whip-Brite Whipped Topping Powder, Diamond Glaze Dark Chocolate, and Fino Dark Chocolate Buttons. 收起 | |
| Chocolate Peanut Slice or Tarts (Formulation #31100F) | Bakels Worldwide | Chocolate Peanut Slice or Tarts (Formulation #31100F) is a formulation using Actiwhite and Apito Essence Vanilla 101 to make delicious chocolate peanut tarts or slices. | |
| Chocolate Peppermint Muffins (Formulation #06-108) | Bakels Worldwide | Chocolate Peppermint Muffins (Formulation #06-108) is a formulation to make scrumptious peppermint chocolate muffins using Bakels Muffin Mix, Apito Peppermint Paste, and Apito Chocolate Paste. | |
| Chocolate Peppermint Slice (Formulation #38350K) | Bakels Worldwide | Chocolate Peppermint Slice (Formulation #38350K) is a formulation using Bakels Mud Cake Mix, Cake Margarine - Medium Grade, Pettina Chocolate Paste, Pettinice RTR Icing MB - White, and Apito Peppermint Essence to make delicious peppermint chocolate slices...展開 Chocolate Peppermint Slice (Formulation #38350K) is a formulation using Bakels Mud Cake Mix, Cake Margarine - Medium Grade, Pettina Chocolate Paste, Pettinice RTR Icing MB - White, and Apito Peppermint Essence to make delicious peppermint chocolate slices. 收起 | |
| Chocolate Raspberry Cake (10064) (Formulation #10-064) | Bakels Worldwide | Chocolate Raspberry Cake (10064) (Formulation #10-064) is a formulation to make a delicious raspberry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Bakels Dark Choco Fudge. | |
| Chocolate Raspberry Cake (Formulation #04-013) | Bakels Worldwide | Chocolate Raspberry Cake (Formulation #04-013) is a formulation to create a scrumptious raspberry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Les Fruits Raspberry 50%, and Fino Dark Chocolate Buttons. | |
| Chocolate Revel Bars (08019) (Formulation #08-019) | Bakels Worldwide | Chocolate Revel Bars (08019) (Formulation #08-019) is a formulation to make delicious chocolate bars using Bakels Margarine Special, Brite Vanilla Extra Strength, Fino Dark Chocolate Chips, and Butta Butteroils Substitute. | |
| Chocolate Revel Bars (09109) (Formulation #09-109) | Bakels Worldwide | Chocolate Revel Bars (09109) (Formulation #09-109) is a formulation to create rich chocolate bars using Bakels Cake Concentrate and Fino Dark Chocolate Buttons. | |
| Chocolate Rum and Raisin Pudding (Formulation #38390K) | Bakels Worldwide | Chocolate Rum and Raisin Pudding (Formulation #38390K) is a formulation using Bakels Chocolate Muffin Mix, Apito Rum Flavouring Paste, and Chockex Supreme to make a chocolate rum & raisin pudding cake. | |
| Chocolate Sponge Cake (Formulation #R3827001/2011) | Bakels Worldwide | Chocolate Sponge Cake (Formulation #R3827001/2011) is a formulation to make a delicious chocolate sponge cake using Bakels Chocolate Sponge Mix. | |
| Chocolate Sponge (Formulation #R3826001/2011) | Bakels Worldwide | Chocolate Sponge (Formulation #R3826001/2011) is a formulation to create a tasty chocolate sponge cake using Pettina Chocolate Sponge Mix Complete. | |
| Chocolate Sponge Roll (Formulation #01-010) | Bakels Worldwide | Chocolate Sponge Roll (Formulation #01-010) is a formulation to create rich chocolate sponge cake rolls using Bakels Alkalized Cocoa Powder, Bakels Baking Powder, and Ovalett Special (NC). | |
| Chocolate Sprinkled Cake (Formulation #08-020) | Bakels Worldwide | Chocolate Sprinkled Cake (Formulation #08-020) is a formulation to create a decorative chocolate sponge cake using Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Bakels Baking Powder, Apito Chocolate Paste, Bakels Whipping Cream, and Apito Chocol...展開 Chocolate Sprinkled Cake (Formulation #08-020) is a formulation to create a decorative chocolate sponge cake using Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Bakels Baking Powder, Apito Chocolate Paste, Bakels Whipping Cream, and Apito Chocolate Rice. 收起 | |
| Chocolate Sticky Date Cake (using Bakels Homestyle Cake Mix) (Formulation #38340O) | Bakels Worldwide | Chocolate Sticky Date Cake (using Bakels Homestyle Cake Mix) (Formulation #38340O) is a formulation using Bakels Homestyle Cake Mix, Cake Margarine - Medium Grade, Chockex Supreme, and Pettina Chocolate Paste to make a sticky date chocolate cake. | |
| Chocolate Sticky Date Cake (using Bakels Sticky Date Cake Mix) (Formulation #38180C) | Bakels Worldwide | Chocolate Sticky Date Cake (using Bakels Sticky Date Cake Mix) (Formulation #38180C) is a formulation using Bakels Sticky Date Cake Mix, Chockex Supreme, and Pettina Chocolate Paste to make a sticky date chocolate cake. | |
| Chocolate Strawberry Loaf (Formulation #09-004) | Bakels Worldwide | Chocolate Strawberry Loaf (Formulation #09-004) is a formulation used to create chocolate & strawberry sweet bread. This recipe includes the products Apito Chocolate Paste, Rotitex, Bakels Margarine Special, Fino Bread Improver, Bakels Instant Active Dry ...展開 Chocolate Strawberry Loaf (Formulation #09-004) is a formulation used to create chocolate & strawberry sweet bread. This recipe includes the products Apito Chocolate Paste, Rotitex, Bakels Margarine Special, Fino Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, Unifil Strawberry, and Apito Flavouring Paste - Strawberry. 收起 | |
| Chocolate Strawberry Mousse Cake (Formulation #07-094) | Bakels Worldwide | Chocolate Strawberry Mousse Cake (Formulation #07-094) is a formulation to make strawberry & chocolate mousse mini cakes using Apito Flavouring Paste - Strawberry. | |
| Chocolate Torte (Formulation #00-013) | Bakels Worldwide | Chocolate Torte (Formulation #00-013) is a formulation to create a rich chocolate torte cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Whip-Brite Whipped Topping Powder. | |
| Chocolate Torte (Formulation #38390C) | Bakels Worldwide | Chocolate Torte (Formulation #38390C) is a formulation using Bakels Chocolate Muffin Mix and Chockex Supreme to make a scrumptious chocolate torte cake. | |
| Chocolate Truffle (Formulation #R5370001/2011) | Bakels Worldwide | Chocolate Truffle (Formulation #R5370001/2011) is a formulation to make a tasty chocolate truffle filling/topping using Bakels Chocolate Truffle and Bakels Margarine P. | |
| Chocolate Whoopie Pie (Formulation #11-057) | Bakels Worldwide | Chocolate Whoopie Pie (Formulation #11-057) is a formulation used to create specialty chocolate dessert pies. This recipe includes the products Fino Chocolate Cake Mix, Bakels Shortening, Apito Chocolate Paste, Actiwhite, and Brite Vanilla Extra Strength. | |
| Chocolate Zucchini Cake (Formulation #38340F) | Bakels Worldwide | Chocolate Zucchini Cake (Formulation #38340F) is a formulation using Bakels Homestyle Cake Mix to produce a rich chocolate zucchini cake. | |
| Chocolate-Filled Creme Cake (Formulation #07-019) | Bakels Worldwide | Chocolate-Filled Creme Cake (Formulation #07-019) is a formulation used to make a scrumptious chocolate cream cake. This recipe includes the products Bakels Muffin Mix, Fino Potato Flakes, Butta Butteroils Substitute, Bakels Chocolate Truffle (Heat & Pour...展開 Chocolate-Filled Creme Cake (Formulation #07-019) is a formulation used to make a scrumptious chocolate cream cake. This recipe includes the products Bakels Muffin Mix, Fino Potato Flakes, Butta Butteroils Substitute, Bakels Chocolate Truffle (Heat & Pour), Bakels Whipping Cream, and Fino Dark Chocolate Buttons. 收起 |
