| 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 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. | |
| 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 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. | |
| 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. | |
| 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 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. | |
| 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. | |
| 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 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 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. | |
| 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. | |
| 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 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. | |
| Ube Cake (Formulation #10-121) | Bakels Worldwide | Ube Cake (Formulation #10-121) is a formulation to create a creamy, ube flavored chiffon cake using Bakels Cake Concentrate, Apito Ube Paste, and Bakels Whipping Cream. | |
| Ube Cream Bread (Formulation #05-050) | Bakels Worldwide | Ube Cream Bread (Formulation #05-050) is a formulation to make excellent ube-filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, CSP 60, Rotitex, Butta Butteroils Substitute, Apito Yam Paste, and Brite Vanilla Extra Str...展開 Ube Cream Bread (Formulation #05-050) is a formulation to make excellent ube-filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, CSP 60, Rotitex, Butta Butteroils Substitute, Apito Yam Paste, and Brite Vanilla Extra Strength. 收起 | |
| Ube Macapuno Mousse Cake (Formulation #07-096) | Bakels Worldwide | Ube Macapuno Mousse Cake (Formulation #07-096) is a formulation to produce rich purple yam & coconut mousse mini cakes using Apito Yam Paste. | |
| Ube Macapuno Mousse Cake (Single-Serve) (Formulation #09-096) | Bakels Worldwide | Ube Macapuno Mousse Cake (Single-Serve) (Formulation #09-096) is a formulation to produce a single-serving purple yam & coconut mousse cake using Pettina Sponge Mix Complete and Apito Ube Paste. | |
| Ube Roll (Formulation #04-060) | Bakels Worldwide | Ube Roll (Formulation #04-060) is a formulation to create a spongy purple yam jelly roll using Bakels Baking Powder, Ovalett Cake Emulsifier, and Apito Yam Paste. | |
| Ube Spanish Bread (09033) (Formulation #09-033) | Bakels Worldwide | Ube Spanish Bread (09033) (Formulation #09-033) is a formulation to make sweet Filipino-Spanish breadsticks with purple yam filling. This recipe includes the products Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, F...展開 Ube Spanish Bread (09033) (Formulation #09-033) is a formulation to make sweet Filipino-Spanish breadsticks with purple yam filling. This recipe includes the products Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, Fino 50, Rotitex, Butta Butteroils Substitute, Bakels Margarine Special, and Apito Ube Paste. 收起 | |
| Ube Spanish Bread (09039) (Formulation #09-039) | Bakels Worldwide | Ube Spanish Bread (09039) (Formulation #09-039) is a formulation to produce rich, purple yam-filled, Filipino-Spanish sweet breadsticks. This recipe includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato ...展開 Ube Spanish Bread (09039) (Formulation #09-039) is a formulation to produce rich, purple yam-filled, Filipino-Spanish sweet breadsticks. This recipe includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Bakels Margarine Special, and Apito Ube Paste. 收起 | |
| Ube Strawberry Mousse Cake (Formulation #07-098) | Bakels Worldwide | Ube Strawberry Mousse Cake (Formulation #07-098) is a formulation to create delicious purple yam & strawberry mousse mini cakes using Apito Yam Paste and Apito Strawberry Paste. | |
| Ube-Dulce De Leche Sweet Dough (Formulation #12-028) | Bakels Worldwide | Ube-Dulce De Leche Sweet Dough (Formulation #12-028) is a formulation to create rich ube & dulce de leche sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Apito Ube Paste. | |
| Vanilla Cupcakes (Formulation #12-029) | Bakels Worldwide | Vanilla Cupcakes (Formulation #12-029) is a formulation to make scrumptious vanilla cupcakes using Bakels Muffin Mix and Ovalett Cake Emulsifier. | |
| Vanilla Whoopie Pie (Formulation #11-056) | Bakels Worldwide | Vanilla Whoopie Pie (Formulation #11-056) is a formulation to produce sweet vanilla cake & hazelnut cream sandwiches using Bakels Muffin Mix, Bakels Shortening, and Bakels Hazelnut Truffle. | |
| Variety Cupcakes (Formulation #99-029) | Bakels Worldwide | Variety Cupcakes (Formulation #99-029) is a formulation to produce delicious cupcakes using Bakels Margarine Special, Fino Double Acting Baking Powder, Preserv, and Balec Lacto Albumen. | |
| Variety Monay (Formulation #07-087) | Bakels Worldwide | Variety Monay (Formulation #07-087) is a formulation to make golden, buttery Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Shortening, Bakels Margarine Special, Butta Butteroils Substitute...展開 Variety Monay (Formulation #07-087) is a formulation to make golden, buttery Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Shortening, Bakels Margarine Special, Butta Butteroils Substitute, and Bakels Alkalized Cocoa Powder. 收起 | |
| Variety Muffins (05051) (Formulation #05-051) | Bakels Worldwide | Variety Muffins (05051) (Formulation #05-051) is a formulation to make sweet custard muffins using Bakels Baking Powder, Bakels Bake-Stable Custard Mix, and Ovalett Cake Emulsifier. | |
| Victoria Sandwich Cake (Formulation #R750m) | Bakels Worldwide | Victoria Sandwich Cake (Formulation #R750m) is a formulation to produce a rich, buttery Victoria sponge cake using Morah Cake Medium Twin, Castor Sugar, Vanilla Essence 101, and Hercules Baking Powder. | |
| Wheat and Raisin Log (Formulation #08-061) | Bakels Worldwide | Wheat and Raisin Log (Formulation #08-061) is a formulation to make whole wheat cinnamon & raisin sweet bread using Fino Meal Base, Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Butta Butteroils Substitute. | |
| Wheaten Chocolate Bread (Formulation #06-101) | Bakels Worldwide | Wheaten Chocolate Bread (Formulation #06-101) is a formulation to produce rich, sweet chocolate wheat bread using Bakels Instant Active Dry Yeast (High Sugar), Rotitex, Dobrim Nobro, Fino Dark Chocolate Chips, Fino Meal Base, and Apito Chocolate Paste. | |
| Whole Wheat Raisin Bread (Formulation #06-102) | Bakels Worldwide | Whole Wheat Raisin Bread (Formulation #06-102) is a formulation used to create delicious whole wheat cinnamon-raisin sweet bread. This recipe includes the products Fino Meal Base, Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), and B...展開 Whole Wheat Raisin Bread (Formulation #06-102) is a formulation used to create delicious whole wheat cinnamon-raisin sweet bread. This recipe includes the products Fino Meal Base, Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), and Bakels Shortening. 收起 | |
| Whole Wheat Walnut Coffee Cake (Formulation #09-063) | Bakels Worldwide | Whole Wheat Walnut Coffee Cake (Formulation #09-063) is a formulation to make hearty whole wheat walnut coffee cake. This recipe includes the products Fino Meal Base, Bakels Baking Powder, and Brite Vanilla Extra Strength. | |
| Yema Roll (Formulation #10-095) | Bakels Worldwide | Yema Roll (Formulation #10-095) is a formulation to produce a creamy Filipino sponge cake roll using Bakels Cake Concentrate, Ovalett Cake Emulsifier, and Bakels Bake-Stable Custard Mix. | |
| Yummy Fruit Bars (Formulation #08-064) | Bakels Worldwide | Yummy Fruit Bars (Formulation #08-064) is a formulation to create scrumptious, fruit-filled cake bars. This recipe includes the products Butta Butteroils Substitute, Apito Butta Vanilla Essence, Ovalett Cake Emulsifier, Fino Double Acting Baking Powder, L...展開 Yummy Fruit Bars (Formulation #08-064) is a formulation to create scrumptious, fruit-filled cake bars. This recipe includes the products Butta Butteroils Substitute, Apito Butta Vanilla Essence, Ovalett Cake Emulsifier, Fino Double Acting Baking Powder, Les Fruits Raspberry 50%, Les Fruits Blueberry 50%, Les Fruits Red Cherry 50%, and Les Fruits Strawberry 50%. 收起 | |
| Yummy Mini Rolls with Filling (Formulation #06-103) | Bakels Worldwide | Yummy Mini Rolls with Filling (Formulation #06-103) is a formulation to create scrumptious filled sweet rolls. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Butta Butteroils Substitute, Bakels Bak...展開 Yummy Mini Rolls with Filling (Formulation #06-103) is a formulation to create scrumptious filled sweet rolls. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Butta Butteroils Substitute, Bakels Bake-Stable Custard Mix, and Apito Chocolate Paste. 收起 |
