| Artisan Bread with Olives (Formulation # 36155D) | Bakels Worldwide | Artisan Bread with Olives (Formulation # 36155D) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty olive sourdough bread. | |
| Artisan Grain Bread (Formulation # 36155A) | Bakels Worldwide | Artisan Grain Bread (Formulation # 36155A) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty sourdough grain bread. | |
| Asian Sweet Bread (Formulation #39426A) | Bakels Worldwide | Asian Sweet Bread (Formulation #39426A) is a formulation to make Asian sweet buns using the products Bakels Sweet Dough Concentrate, Castor Sugar, Merita V, and Bakels Instant Active Dried Yeast. | |
| Astrodome (Formulation #09-043) | Bakels Worldwide | Astrodome (Formulation #09-043) is a formulation used to create sponge cakes. This formulation includes the products Pettina Sponge Mix Complete, Apito Ube Paste, Apito Pandan Paste, and Whip-Brite Whipped Topping Powder. | |
| Bacon and Cheese Muffins (Formulation #38265D) | Bakels Worldwide | Bacon and Cheese Muffins (Formulation #38265D) is a formulation using Bakels Savoury Muffin Mix and Bakels Canola Oil RBD to make bacon and cheese muffins. | |
| Bagel (Formulation #R3748001/2011) | Bakels Worldwide | Bagel (Formulation #R3748001/2011) is a formulation to make bagels using Bakels Margarine P. | |
| Bagels (06005) (Formulation #06-005) | Bakels Worldwide | Bagels (06005) (Formulation #06-005) is a formulation for making bagels using Bakels Crusty Bread Concentrate and Bakels Shortening. | |
| Bagels (Formulation #00-001) | Bakels Worldwide | Bagels (Formulation #00-001) is a formulation for making bagels using Bakels Country Herbs Base. | |
| Baguettes (Formulation #R3946002/2011) | Bakels Worldwide | Baguettes (Formulation #R3946002/2011) is a formulation to make baguettes using Bakels Crusty Bread Concentrate, Rotitex, and Bakels Instant Active Dried Yeast. | |
| Baked Alaska (Formulation #09-044) | Bakels Worldwide | Baked Alaska (Formulation #09-044) is a formulation used to create a signature dessert consisting of sponge cake topped with ice cream and covered in meringue. This formulation includes the products Pettina Sponge Mix Complete and Actiwhite. | |
| Baked Christmas Cheesecake (Formulation #57910V) | Bakels Worldwide | Baked Christmas Cheesecake (Formulation #57910V) is a formulation using Bakels Gourmet Cheesecake Mix and Apito Rum Flavouring Paste to make a festive holiday cheesecake. | |
| Bakels Cake Trio (Formulation #07-002) | Bakels Worldwide | Bakels Cake Trio (Formulation #07-002) is a formulation used to create chocolate-strawberry-yam flavoured sponge cakes. This formulation includes the products Pettina Sponge Mix Complete, Apito Chocolate Paste, Apito Strawberry Paste, Apito Yam Paste, and...展開 Bakels Cake Trio (Formulation #07-002) is a formulation used to create chocolate-strawberry-yam flavoured sponge cakes. This formulation includes the products Pettina Sponge Mix Complete, Apito Chocolate Paste, Apito Strawberry Paste, Apito Yam Paste, and Bakels Whipping Cream. 收起 | |
| Bakery Cream (100% Butter) (Formulation #08-002) | Bakels Worldwide | Bakery Cream (100% Butter) (Formulation #08-002) is a formulation to make a cream filling/icing for baked goods such as layer cakes, using Bakels Shortening. | |
| Banana Apple Cinnamon Roll (Formulation #10-010) | Bakels Worldwide | Banana Apple Cinnamon Roll (Formulation #10-010) is a formulation used to create tasty banana & apple cinnamon rolls. This formulation includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), CSP 60, Apito Flavouring P...展開 Banana Apple Cinnamon Roll (Formulation #10-010) is a formulation used to create tasty banana & apple cinnamon rolls. This formulation includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), CSP 60, Apito Flavouring Paste - Lemon, Bakels Margarine Special, Les Fruits Apple 50%, and Bakels Whipping Cream. 收起 | |
| Banana Apple Custard Pie (Formulation #12-017) | Bakels Worldwide | Banana Apple Custard Pie (Formulation #12-017) is a formulation to make a banana & apple custard pie. This formulation includes the products Les Fruits Apple 50%, Bakels Bake-Stable Custard Mix, Apito Essences - Butta Vanilla, Whip-Brite Whipped Topping P...展開 Banana Apple Custard Pie (Formulation #12-017) is a formulation to make a banana & apple custard pie. This formulation includes the products Les Fruits Apple 50%, Bakels Bake-Stable Custard Mix, Apito Essences - Butta Vanilla, Whip-Brite Whipped Topping Powder, and Diamond Glaze Caramel Toffee. 收起 | |
| Banana Cake (01002) (Formulation #01-002) | Bakels Worldwide | Banana Cake (01002) (Formulation #01-002) is a formulation used to create banana bread/cake loaves. This formulation includes the products Bakels Margarine Special, Ovalett Cake Emulsifier, and Bakels Baking Powder. | |
| Banana Cake (06009) (Formulation #06-009) | Bakels Worldwide | Banana Cake (06009) (Formulation #06-009) is a formulation used to create banana bread/cake loaves. This formulation includes the products Bakels Margarine Special, Ovalett Cake Emulsifier, and Bakels Baking Powder. | |
| Banana Cake Loaf (Formulation #02-003) | Bakels Worldwide | Banana Cake Loaf (Formulation #02-003) is a formulation used to create banana bread/cake loaves. This formulation includes the products Ovalett Cake Emulsifier and Bakels Baking Powder. | |
| Banana Cake Muffins (Formulation #38280I) | Bakels Worldwide | Banana Cake Muffins (Formulation #38280I) is a formulation to produce sweet banana cake muffins using Bakels Creme Cake Muffin Mix and Apito Banana Flavouring Paste. | |
| Banana Chocolate Cake (Formulation #03-002) | Bakels Worldwide | Banana Chocolate Cake (Formulation #03-002) is a formulation to make banana & chocolate mini cakes using Fino Chocolate Cake Mix and Fino Dark Chocolate Buttons. | |
| Banana Creme Cake Churros with Orange Caramel Custard (Formulation #07-003) | Bakels Worldwide | Banana Creme Cake Churros with Orange Caramel Custard (Formulation #07-003) is a formulation used to create a specialty banana cream cake. This recipe includes the products Bakels Muffin Mix, Balec Lacto Albumen, Bakels Whipping Cream, Bakels Bake-Stable ...展開 Banana Creme Cake Churros with Orange Caramel Custard (Formulation #07-003) is a formulation used to create a specialty banana cream cake. This recipe includes the products Bakels Muffin Mix, Balec Lacto Albumen, Bakels Whipping Cream, Bakels Bake-Stable Custard Mix, Apito Flavouring Paste - Orange, and Apito Essences - Butta Vanilla. 收起 | |
| Banana Expresso Cake with Chocolate Streusel (Formulation #08-003) | Bakels Worldwide | Banana Expresso Cake with Chocolate Streusel (Formulation #08-003) is a formulation used to create a specialty banana & coffee cake. This formulation includes the products Bakels Muffin Mix, Apito Expresso Paste, and Fino Dark Chocolate Buttons. | |
| Banana Honey Oats Cookies (Formulation #08-004) | Bakels Worldwide | Banana Honey Oats Cookies (Formulation #08-004) is a formulation used to create banana & honey oatmeal cookies. This formulation includes the products Brite Vanilla Extra Strength, Fino Meal Base, and Bakels Baking Powder. | |
| Banana Loaf (using Bales Homestyle Cake Mix) (Formulation #38340P) | Bakels Worldwide | Banana Loaf (using Bales Homestyle Cake Mix) (Formulation #38340P) is a formulation used to create cakes and muffins - apple, banana, lemon, and apricot cakes. This formulation includes the product Bakels Homestyle Cake Mix, as well as water, egg, bananas...展開 Banana Loaf (using Bales Homestyle Cake Mix) (Formulation #38340P) is a formulation used to create cakes and muffins - apple, banana, lemon, and apricot cakes. This formulation includes the product Bakels Homestyle Cake Mix, as well as water, egg, bananas, and vegetable oil. 收起 | |
| Banana Loaf (using Pettina Fruit and Nut Loaf Mix) (Formulation #38400D) | Bakels Worldwide | Banana Loaf (using Pettina Fruit and Nut Loaf Mix) (Formulation #38400D) is a formulation used to create banana bread/cake loaves. This formulation includes the products Pettina Fruit and Nut Loaf and Apito Flavouring Paste - Banana. | |
| Banana Multiseed Bread (Formulation #07-082) | Bakels Worldwide | Banana Multiseed Bread (Formulation #07-082) is a formulation used to create multiseed banana bread loaves. This recipe includes the products Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar). | |
| Banana Nut Bread (Formulation #01-003) | Bakels Worldwide | Banana Nut Bread (Formulation #01-003) is a formulation to make banana nut bread loaves using Bakels Instant Active Dry Yeast (High Sugar) and Butta Butteroils Substitute. | |
| Banana Wheaten Loaf (Formulation #06-011) | Bakels Worldwide | Banana Wheaten Loaf (Formulation #06-011) is a formulation used to create whole wheat banana bread loaves. This formulation includes the products Fino Meal Base, Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and ...展開 Banana Wheaten Loaf (Formulation #06-011) is a formulation used to create whole wheat banana bread loaves. This formulation includes the products Fino Meal Base, Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Butta Butteroils Substitute. 收起 | |
| Barossa Slice (Formulation #38500O) | Bakels Worldwide | Barossa Slice (Formulation #38500O) is a formulation to create scrumptious fruit slices using the products Pettina Kokomix and Fil-O-Fine Fruit Mince. | |
| Basic Cake Recipe (using Cake Margarine - Medium Grade) (Formulation #16603A) | Bakels Worldwide | Basic Cake Recipe (using Cake Margarine - Medium Grade) (Formulation #16603A) is a formulation to create various cake goods - including blocks, bars, sheets, and cup cakes - using the product Cake Margarine - Medium Grade. | |
| Basic Cake Recipe (using Vegetable Cake Margarine) (Formulation #16613A) | Bakels Worldwide | Basic Cake Recipe (using Vegetable Cake Margarine) (Formulation #16613A) is a formulation to create various cake goods - including blocks, bars, sheets, and cup cakes - using the product Vegetable Cake Margarine. | |
| Basic Recipe for Block Cakes, Bars, and Cup Cakes (Formulation #38260A) | Bakels Worldwide | Basic Recipe for Block Cakes, Bars, and Cup Cakes (Formulation #38260A) is a formulation used to create block cakes, bars, cupcakes, Madiera cakes, and more using Apito Utility Cake Mix. | |
| Basic White Bread and Rolls (Formulation #19750A) | Bakels Worldwide | Basic White Bread and Rolls (Formulation #19750A) is a formulation using Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Bakels Extra 1% Improver) (Formulation #19720A) | Bakels Worldwide | Basic White Bread and Rolls (using Bakels Extra 1% Improver) (Formulation #19720A) is a formulation using Bakels Extra 1% Improver, Emulmax 750/200, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Baktem Special V) (Formulation #17180A) | Bakels Worldwide | Basic White Bread and Rolls (using Baktem Special V) (Formulation #17180A) is a formulation using Baktem Special V, Bakels Extra 1% Improver, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Brittex 2000V) (Formulation #11150A) | Bakels Worldwide | Basic White Bread and Rolls (using Brittex 2000V) (Formulation #11150A) is a formulation using Brittex 2000V, Bakels Extra 1% Improver, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Dobrim 500) (Formulation #23330A) | Bakels Worldwide | Basic White Bread and Rolls (using Dobrim 500) (Formulation #23330A) is a formulation using Dobrim 500, Emulmax 750/200, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Eminex V) (Formulation #17300A) | Bakels Worldwide | Basic White Bread and Rolls (using Eminex V) (Formulation #17300A) is a formulation using Eminex V, Bakels Extra 1% Improver, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Emulmax 1000V) (Formulation #17870A) | Bakels Worldwide | Basic White Bread and Rolls (using Emulmax 1000V) (Formulation #17870A) is a formulation using Emulmax 1000 V, Bakels Extra 1% Improver, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Masterfat Supreme V) (Formulation #11210A) | Bakels Worldwide | Basic White Bread and Rolls (using Masterfat Supreme V) (Formulation #11210A) is a formulation using Masterfat Supreme V, Bakels Extra 1% Improver, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Quantum CL 1000 Improver) (Formulation #19540A) | Bakels Worldwide | Basic White Bread and Rolls (using Quantum CL 1000 Improver) (Formulation #19540A) is a formulation using Quantum CL 1000 Improver, Bakels Instant Active Dried Yeast, and Canola Oil RBD to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Quantum Plus Improver) (Formulation #19545A) | Bakels Worldwide | Basic White Bread and Rolls (using Quantum Plus Improver) (Formulation #19545A) is a formulation using Quantum Plus Improver, Canola Oil RBD, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Bread and Rolls (using Voltem) (Formulation # 17100A) | Bakels Worldwide | Basic White Bread and Rolls (using Voltem) (Formulation #17100A) is a formulation using Bakels Extra 1% Improver, Voltem, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls. | |
| Basic White Fancy Rolls (Formulation #39465B) | Bakels Worldwide | Basic White Fancy Rolls (Formulation #39465B) is a formulation to make fancy white rolls using Bakels Advance Bread and Roll Concentrate and Bakels Instant Active Dried Yeast. | |
| Berry Glazed Choco Mousse (Formulation #10-097) | Bakels Worldwide | Berry Glazed Choco Mousse (Formulation #10-097) is a formulation used to create a rich chocolate mousse cake topped with a red berry glaze and chocolate-covered strawberries. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Subs...展開 Berry Glazed Choco Mousse (Formulation #10-097) is a formulation used to create a rich chocolate mousse cake topped with a red berry glaze and chocolate-covered strawberries. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Fino Dark Chocolate Buttons, and Diamond Red Glaze. 收起 | |
| Berry Glazed Choco Mousse (Formulation #12-016) | Bakels Worldwide | Berry Glazed Choco Mousse (Formulation #12-016) is a formulation used to create a chocolate strawberry mousse cake with a strawberry glaze. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Whip-Brite Whipped Topping ...展開 Berry Glazed Choco Mousse (Formulation #12-016) is a formulation used to create a chocolate strawberry mousse cake with a strawberry glaze. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Whip-Brite Whipped Topping Powder, Saphire Neutral, Les Fruits Strawberry 50%, and Diamond Glaze Red. 收起 | |
| Berry Glazed Choco Mousse (Formulation #12-0181) | Bakels Worldwide | Berry Glazed Choco Mousse (Formulation #12-0181) is a formulation used to create a chocolate strawberry mousse cake with a strawberry glaze. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Whip-Brite Whipped Topping...展開 Berry Glazed Choco Mousse (Formulation #12-0181) is a formulation used to create a chocolate strawberry mousse cake with a strawberry glaze. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Whip-Brite Whipped Topping Powder, Saphire Neutral, Les Fruits Strawberry 50%, and Diamond Glaze Red. 收起 | |
| Biscocho (Formulation #02-005) | Bakels Worldwide | Biscocho (Formulation #02-005) is a formulation used to create Filipino sweet biscuits. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Margarine Special, and Bakels Shortening. | |
| Biscuit Base (Formulation #56200A) | Bakels Worldwide | Biscuit Base (Formulation #56200A) is a formulation to create a biscuit base - for pies, cheesecakes, etc. - using the products Biscuit Crumb Base and Cake Margarine - Medium Grade. | |
| Black & White Cake (Formulation #00-003) | Bakels Worldwide | Black & White Cake (Formulation #00-003) is a formulation used to create a chocolate cake with white icing. This recipe includes the products Bakels Baking Powder, Apito Chocolate Paste, Bakels Shortening, and Butta Butteroils Substitute. | |
| Black and White Slice or Tarts (Formulation #31100G) | Bakels Worldwide | Black and White Slice or Tarts (Formulation #31100G) is a formulation used to create black and white coloured slices or tarts. This formulation includes the products Actiwhite and Chockex Supreme. | |
| Black Forest Cake (Bakels Cake Concentrate) (Formulation #09-123) | Bakels Worldwide | Black Forest Cake (Bakels Cake Concentrate) (Formulation #09-123) is a formulation used to create a chocolate, cherry, & cream layer cake. This formulation includes the products Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste...展開 Black Forest Cake (Bakels Cake Concentrate) (Formulation #09-123) is a formulation used to create a chocolate, cherry, & cream layer cake. This formulation includes the products Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, and Bakels Whipping Cream. 收起 | |
| Black Forest Cake (Formulation #03-003) | Bakels Worldwide | Black Forest Cake (Formulation #03-003) is a formulation used to create a chocolate, cherry, & cream layer cake. This formulation includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Whip-Brite Whipped Topping Powder, and Fino Dark ...展開 Black Forest Cake (Formulation #03-003) is a formulation used to create a chocolate, cherry, & cream layer cake. This formulation includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Whip-Brite Whipped Topping Powder, and Fino Dark Chocolate Buttons. 收起 | |
| Black Forest with Blueberry Cake (Formulation #04-006) | Bakels Worldwide | Black Forest with Blueberry Cake (Formulation #04-006) is a formulation used to create a chocolate, blueberry, & cream layer cake. This formulation includes the products Whip-Brite Whipped Topping Powder, Bakels Baking Powder, Ovalett Cake Emulsifier, Api...展開 Black Forest with Blueberry Cake (Formulation #04-006) is a formulation used to create a chocolate, blueberry, & cream layer cake. This formulation includes the products Whip-Brite Whipped Topping Powder, Bakels Baking Powder, Ovalett Cake Emulsifier, Apito Chocolate Paste, Fino Dark Chocolate Buttons, and Les Fruits Blueberry 50%. 收起 | |
| Bloody Chocolate Cake (Formulation #02-006) | Bakels Worldwide | Bloody Chocolate Cake (Formulation #02-006) is a formulation used to create a horror-themed decorative chocolate cake. This formulation includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Unifil Strawberry, and Fino Dark Chocolate ...展開 Bloody Chocolate Cake (Formulation #02-006) is a formulation used to create a horror-themed decorative chocolate cake. This formulation includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Unifil Strawberry, and Fino Dark Chocolate Buttons. 收起 | |
| Blueberry Cheesecake (08005) (Formulation #08-005) | Bakels Worldwide | Blueberry Cheesecake (08005) (Formulation #08-005) is a formulation used to create a specialty cheesecake with blueberry flavour and topping. This formulation includes the products Les Fruits Blueberry 50%, Apito Blueberry Paste, and Saphire Neutral. | |
| Blueberry Cheesecake (09045) (Formulation #09-045) | Bakels Worldwide | Blueberry Cheesecake (09045) (Formulation #09-045) is a formulation used to create a specialty cheesecake with blueberry topping. This formulation includes the products Bakels Whipping Cream, Apito Flavouring Paste - Lemon, and Les Fruits Blueberry 50%. | |
| Blueberry Cheesecake (10086) (Formulation #10-086) | Bakels Worldwide | Blueberry Cheesecake (10086) (Formulation #10-086) is a formulation used to create a specialty cheesecake with blueberry topping. This formulation includes the products Les Fruits Blueberry 50% and Apito Flavouring Paste - Lemon. | |
| Blueberry Cream Bread (Formulation #09-112) | Bakels Worldwide | Blueberry Cream Bread (Formulation #09-112) is a formulation used to create creamy sweet bread. This formulation includes the products Balec Lacto Albumen, Lecitem Pumpables, Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), and A...展開 Blueberry Cream Bread (Formulation #09-112) is a formulation used to create creamy sweet bread. This formulation includes the products Balec Lacto Albumen, Lecitem Pumpables, Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), and Apito Blueberry Paste. 收起 | |
| Blueberry Cream Cheese Slice (using Apito Utility Cake Mix) (Formulation #38260J) | Bakels Worldwide | Blueberry Cream Cheese Slice (using Apito Utility Cake Mix) (Formulation #38260J) is a formulation to create rich blueberry & cream cheese cake slices. This recipe includes the products Apito Utility Cake Mix, Cake Margarine - Medium Grade, Bakels Blueber...展開 Blueberry Cream Cheese Slice (using Apito Utility Cake Mix) (Formulation #38260J) is a formulation to create rich blueberry & cream cheese cake slices. This recipe includes the products Apito Utility Cake Mix, Cake Margarine - Medium Grade, Bakels Blueberry Pie Filling, and Pettina Cheesecake Mix. 收起 | |
| Blueberry Cream Cheese Slice (using Bakels Buttacake Mix) (Formulation #38130J) | Bakels Worldwide | Blueberry Cream Cheese Slice (using Bakels Buttacake Mix) (Formulation #38130J) is a formulation to produce delicious blueberry & cream cheese slices using Bakels Buttacake Mix, Cake Margarine - Medium Grade, Bakels Blueberry Pie Filling, and Pettina Chee...展開 Blueberry Cream Cheese Slice (using Bakels Buttacake Mix) (Formulation #38130J) is a formulation to produce delicious blueberry & cream cheese slices using Bakels Buttacake Mix, Cake Margarine - Medium Grade, Bakels Blueberry Pie Filling, and Pettina Cheesecake Mix. 收起 | |
| Blueberry Muffins (Formulation #08-006) | Bakels Worldwide | Blueberry Muffins (Formulation #08-006) is a formulation used to create muffins with good blueberry flavor. This formulation includes the products Bakels Muffin Mix and Apito Blueberry Paste. | |
| Blueberry Munchies (Formulation #12-0021) | Bakels Worldwide | Blueberry Munchies (Formulation #12-0021) is a formulation used to create slices and bars. This formulation includes the products Bakels Baking Powder and Butta Butteroils Substitute. | |
| Blueberry Pound Cake (Formulation #R3854001/2011) | Bakels Worldwide | Blueberry Pound Cake (Formulation #R3854001/2011) is a formulation used to create cakes. This formulation includes the products Bakels Blueberry Muffin Mix, Bakels Margarine P, Butta Butteroils Substitute, and Ovalett Special. | |
| Blueberry Slice (06012) (Formulation #06-012) | Bakels Worldwide | Blueberry Slice (06012) (Formulation #06-012) is a formulation used to create slices and bars. This formulation includes the products Les Fruits Blueberry 50%, Ovalett Cake Emulsifier, and Bakels Baking Powder. | |
| Blueberry Slice (Formulation #08-007) | Bakels Worldwide | Blueberry Slice (Formulation #08-007) is a formulation used to create slices and bars. This formulation includes the products Bakels Muffin Mix, Apito Blueberry Paste, and Unifil Blueberry. | |
| Blueberry Sponge Cake (Formulation #08-008) | Bakels Worldwide | Blueberry Sponge Cake (Formulation #08-008) is a formulation used to create sponge cakes. This formulation includes the products Bakels Baking Powder, Apito Blueberry Paste, and Ovalett Cake Emulsifier. | |
| Boiled Icing (Actiwhite) (Formulation #08-070) | Bakels Worldwide | Boiled Icing (Actiwhite) (Formulation #08-070) is a formulation used to create boiled icing, for all sorts of bakery applications, using the product Actiwhite. | |
| Boston Cream Cake (Formulation #06-114) | Bakels Worldwide | Boston Cream Cake (Formulation #06-114) is a formulation used to create a Boston cream cake. This formulation includes the products Pettina Sponge Mix Complete, Bakels Bake-Stable Custard Mix, Bakels Whipping Cream, and Bakels Chocolate Truffle (Heat & Po...展開 Boston Cream Cake (Formulation #06-114) is a formulation used to create a Boston cream cake. This formulation includes the products Pettina Sponge Mix Complete, Bakels Bake-Stable Custard Mix, Bakels Whipping Cream, and Bakels Chocolate Truffle (Heat & Pour). 收起 | |
| Bounty Slice (Formulation #04-007) | Bakels Worldwide | Bounty Slice (Formulation #04-007) is a formulation used to create glazed chocolate & berry slices. This formulation includes the products Bakels Muffin Mix, Apito Chocolate Paste, Les Fruits Blueberry 50%, Les Fruits Strawberry 50%, and Saphire Neutral. | |
| Braided Cheese Monay (Formulation #04-008) | Bakels Worldwide | Braided Cheese Monay (Formulation #04-008) is a formulation used to create a signature semi-sweet Filipino bread. This formulation includes the products Bakels Shortening, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, and Bakels Margari...展開 Braided Cheese Monay (Formulation #04-008) is a formulation used to create a signature semi-sweet Filipino bread. This formulation includes the products Bakels Shortening, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, and Bakels Margarine Special. 收起 | |
| Bran - Grain Muffin (Formulation #11-063) | Bakels Worldwide | Bran - Grain Muffin (Formulation #11-063) is a formulation used to create multigrain bran muffins. This formulation includes the products Bakels Muffin Mix, Bakels 8 Grains Base, and Fino Meal Base. | |
| Bran-Grain Chocolate Cake (Formulation #10-020) | Bakels Worldwide | Bran-Grain Chocolate Cake (Formulation #10-020) is a formulation used to create rich multigrain chocolate cakes. This formulation includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels 8 Grains Base, Fino Meal Base, and Fino Da...展開 Bran-Grain Chocolate Cake (Formulation #10-020) is a formulation used to create rich multigrain chocolate cakes. This formulation includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels 8 Grains Base, Fino Meal Base, and Fino Dark Chocolate Buttons. 收起 | |
| Bran-Grain Rolled Bread (Formulation #10-021) | Bakels Worldwide | Bran-Grain Rolled Bread (Formulation #10-021) is a formulation used to create a rolled whole grain sweet bread. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Sweet, Bakels 8 Grains Base, Fino Meal Base, Butta ...展開 Bran-Grain Rolled Bread (Formulation #10-021) is a formulation used to create a rolled whole grain sweet bread. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Sweet, Bakels 8 Grains Base, Fino Meal Base, Butta Butteroils Substitute, Bakels Shortening, Apito Chocolate Paste, Les Fruits Red Cherry 50%, Bakels Dark Choco Fudge, Diamond Glaze Dark Chocolate, and Fino Dark Chocolate Buttons. 收起 | |
| Brazo De Mercedes (Formulation #06-013) | Bakels Worldwide | Brazo De Mercedes (Formulation #06-013) is a formulation to create a specialty filled cake roll using Brite Vanilla Extra Strength. | |
| Bread Rolls (Formulation #R110d) | Bakels Worldwide | Bread Rolls (Formulation #R110d) is a formulation to create bread rolls using Bakels Liquid Improver, Master Fat, and Bakels Instant Active Yeast. | |
| Bread Sticks (Formulation #99-002) | Bakels Worldwide | Bread Sticks (Formulation #99-002) is a formulation to make lean-type bread sticks using Dobrim High Speed and Bakels Country Herbs Base. | |
| Bread (using Advance 1000) (Formulation #25335A) | Bakels Worldwide | Bread (using Advance 1000) (Formulation #25335A) is a formulation to make white tin bread using Advance 1000, Bakels Instant Active Dried Yeast, and Canola Oil RBD. | |
| Bread (using Advance 500) (Formulation #25355A) | Bakels Worldwide | Bread (using Advance 500) (Formulation #25355A) is a formulation to make white tin bread using Advance 500, Bakels Instant Active Dried Yeast, and Canola Oil RBD. | |
| Brioche (06014) (Formulation #06-014) | Bakels Worldwide | Brioche (06014) (Formulation #06-014) is a formulation used to create French sweet bread. This recipe includes the products Lecitem Supreme Bread Improver and Bakels Instant Active Dry Yeast (High Sugar). | |
| Brittle Nut Bread (Formulation #00-004) | Bakels Worldwide | Brittle Nut Bread (Formulation #00-004) is a formulation used to create a walnut-topped sweet bread ring. This formulation includes the products Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), and Butta Butteroils Substitute. | |
| Broas (Formulation #08-009) | Bakels Worldwide | Broas (Formulation #08-009) is a formulation to make broas biscuits/cookies using Ovalett Cake Emulsifier, Bakels Baking Powder, and Brite Vanilla Extra Strength. | |
| Brown Rye Bread (Formulation #06-015) | Bakels Worldwide | Brown Rye Bread (Formulation #06-015) is a formulation used to create semi-sweet chocolate rye bread. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Fino Rye Base, Fino Grain Base, Apito Chocol...展開 Brown Rye Bread (Formulation #06-015) is a formulation used to create semi-sweet chocolate rye bread. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Fino Rye Base, Fino Grain Base, Apito Chocolate Paste, and Bakels Shortening. 收起 | |
| Brownie Cream (Formulation #06-016) | Bakels Worldwide | Brownie Cream (Formulation #06-016) is a formulation used to create cream cheese-topped chocolate slices. This formulation includes the products Bakels Margarine Special, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Butta Butteroils Substitute, a...展開 Brownie Cream (Formulation #06-016) is a formulation used to create cream cheese-topped chocolate slices. This formulation includes the products Bakels Margarine Special, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Butta Butteroils Substitute, and Unifil Strawberry. 收起 | |
| Brownies (01005) (Formulation #01-005) | Bakels Worldwide | Brownies (01005) (Formulation #01-005) is a formulation used to create rich brownie slices. This recipe includes the products Bakels Margarine Special, Ovalett Cake Emulsifier, and Bakels Baking Powder. | |
| Brownies (07008) (Formulation #07-008) | Bakels Worldwide | Brownies (07008) (Formulation #07-008) is a formulation to create rich brownie slices using Ovalett Cake Emulsifier, Bakels Baking Powder, and Bakels Alkalized Cocoa Powder. | |
| Brownies (07009) (Formulation #07-009) | Bakels Worldwide | Brownies (07009) (Formulation #07-009) is a formulation to create rich brownie slices using Bakels Margarine Special, Ovalett Cake Emulsifier, Bakels Baking Powder, and Bakels Alkalized Cocoa Powder. | |
| Brownies (09106) (Formulation #09-106) | Bakels Worldwide | Brownies (09106) (Formulation #09-106) is a formulation to make delicious brownie slices using Apito Chocolate Paste, Bakels Margarine Special, Bakels Cake Concentrate, and Bakels Alkalized Cocoa Powder. | |
| Brownies (Formulation #38357A) | Bakels Worldwide | Brownies (Formulation #38357A) is a formulation to create rich brownie slices using Bakels All-In Choc Chunk Brownie Mix. | |
| Buko Pandan Salad (Formulation #10-056) | Bakels Worldwide | Buko Pandan Salad (Formulation #10-056) is a formulation to create a specialty dessert salad using Bakels Whipping Cream and Apito Pandan Paste. | |
| Butter Bread (Formulation #00-005) | Bakels Worldwide | Butter Bread (Formulation #00-005) is a formulation to create butter flavoured sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, and Butta Butteroils Substitute. | |
| Butter Brioche (Formulation #39426P) | Bakels Worldwide | Butter Brioche (Formulation #39426P) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, and Bakels Instant Active Dried Yeast to make butter brioche sweet buns. | |
| Butter Cake (05004) (Formulation #05-004) | Bakels Worldwide | Butter Cake (05004) (Formulation #05-004) is a formulation to make butter loaf cakes. This recipe includes the products Bakels Baking Powder, Ovalett Cake Emulsifier, and Balec Lacto Albumen. | |
| Butter Cake (06018) (Formulation #06-018) | Bakels Worldwide | Butter Cake (06018) (Formulation #06-018) is a formulation used to create a butter cake loaf. This formulation includes the products Bakels Baking Powder, Ovalett Cake Emulsifier, and Bakels Margarine Special. | |
| Butter Cake (100% Butter) (Formulation #08-010) | Bakels Worldwide | Butter Cake (100% Butter) (Formulation #08-010) is a formulation used to create a butter cake loaf. This formulation includes the products Bakels Baking Powder and Ovalett Cake Emulsifier. | |
| Butter Cake (Formulation #R3810003/2013) | Bakels Worldwide | Butter Cake (Formulation #R3810003/2013) is a formulation to make rich butter flavoured pound cake using the products Pettina Butter Cake Mix and Bakels Butta Blends. | |
| Butter Cookies (Formulation #09-064) | Bakels Worldwide | Butter Cookies (Formulation #09-064) is a formulation to make delicious butter flavoured cookies using Bakels Baking Powder, Butta Butteroils Substitute, and Balec Lacto Albumen. | |
| Butter Cookies (Formulation #R1533011/2011) | Bakels Worldwide | Butter Cookies (Formulation #R1533011/2011) is a formulation used to create tasty butter flavoured cookies/biscuits. This recipe includes the products Butta Butteroils Substitute, Castor Sugar, and Butta Vanilla. | |
| Butter Cream (Formulation #R1521001/2011) | Bakels Worldwide | Butter Cream (Formulation #R1521001/2011) is a formulation to make a butter cream icing/filling using Bakels Butta Blends and Bakels Cremello. | |
| Butter Cream (Formulation #R1522/1523001/2011) | Bakels Worldwide | Butter Cream (Formulation #R1522/1523001/2011) is a formulation to create a butter cream icing/filling using Bakels Cremello. |
