| Prune Cake (Formulation #03-059) | Bakels Worldwide | Prune Cake (Formulation #03-059) is a formulation to create rich prune cakes using Ovalett Special (NC), Bakels Baking Powder, and Whip-Brite Whipped Topping Powder. | |
| Puff Pastry - French Method (3/4 paste) (Formulation #R750e) | Bakels Worldwide | Puff Pastry - French Method (3/4 paste) (Formulation #R750e) is a formulation used to create tasty puff pastry dough using Morah Cake Medium Twin and Morah Pastry Margarine - Medium. | |
| Puff Pastry (Formulation #R1680001/2011) | Bakels Worldwide | Puff Pastry (Formulation #R1680001/2011) is a formulation to make rich, buttery puff pastries/danishes using the products Bakels Margarine P and Starlight. | |
| Puffers (Formulation #10-019) | Bakels Worldwide | Puffers (Formulation #10-019) is a formulation to produce chocolatey multigrain bread puffs using Bakels 8 Grains Base, Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Bakels Dark Choco Fudge. | |
| Pumpkin Chocolate Cake (Formulation #09-060) | Bakels Worldwide | Pumpkin Chocolate Cake (Formulation #09-060) is a formulation to make a rich chocolate mousse cake using Pettina Chocolate Sponge Mix Complete, Apito Chocolate Paste, Diamond Glaze Dark Chocolate, Bakels Whipping Cream, Actiwhite, and Fino Dark Chocolate ...展開 Pumpkin Chocolate Cake (Formulation #09-060) is a formulation to make a rich chocolate mousse cake using Pettina Chocolate Sponge Mix Complete, Apito Chocolate Paste, Diamond Glaze Dark Chocolate, Bakels Whipping Cream, Actiwhite, and Fino Dark Chocolate Buttons. 收起 | |
| Pumpkin Torte (Formulation #03-033) | Bakels Worldwide | Pumpkin Torte (Formulation #03-033) is a formulation to produce delicious chocolate pumpkin torte mini cakes using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Fino Dark Chocolate Buttons. | |
| Puto Cake (Formulation #01-031) | Bakels Worldwide | Puto Cake (Formulation #01-031) is a formulation to produce sweet, cheesy Filipino steamed cakes using Ovalett Cake Emulsifier, Bakels Baking Powder, and Brite Vanilla Extra Strength. | |
| Puto Cheese (Formulation #01-032) | Bakels Worldwide | Puto Cheese (Formulation #01-032) is a formulation to produce flavourful orange & cheese Filipino steamed cakes using Ovalett Cake Emulsifier, Bakels Baking Powder, and Apito Orange Paste. | |
| Puto Seko (11-028) (Formulation #11-028) | Bakels Worldwide | Puto Seko (11-028) (Formulation #11-028) is a formulation to create delicious Filipino rice cookies using Bakels Cake Concentrate, Bakels Margarine Special, Bakels Shortening, and Balec Lacto Albumen. | |
| Puto Seko (Formulation #00-040) | Bakels Worldwide | Puto Seko (Formulation #00-040) is a formulation to create tasty Filipino rice cookies using Bakels Baking Powder and Bakels Shortening. | |
| Quiche (Formulation #01-033) | Bakels Worldwide | Quiche (Formulation #01-033) is a formulation to make a savoury bacon, egg, & cheese pie using Bakels Baking Powder, Bakels Margarine Special, and Bakels Pesto Base. | |
| Quiche Varieties (Formulation #R750d) | Bakels Worldwide | Quiche Varieties (Formulation #R750d) is a formulation to produce delicious, flaky quiche/pie crust using Morah Cake Medium Twin and Hercules Baking Powder. | |
| Rainbow Cookies (Formulation #R730r) | Bakels Worldwide | Rainbow Cookies (Formulation #R730r) is a formulation to create colourful candy cookies using Bakels Cookie Concentrate. | |
| Rainbow Pan De Putok (Formulation #05-040) | Bakels Worldwide | Rainbow Pan De Putok (Formulation #05-040) is a formulation used to make tri-coloured crowned Filipino sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Fino Double Acting Baking Powder, Bakels...展開 Rainbow Pan De Putok (Formulation #05-040) is a formulation used to make tri-coloured crowned Filipino sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Fino Double Acting Baking Powder, Bakels Shortening, Bakels Margarine Special, Apito Pandan Paste, and Apito Yam Paste. 收起 | |
| Raspberry Jam Bars (Formulation #10-045) | Bakels Worldwide | Raspberry Jam Bars (Formulation #10-045) is a formulation to produce delicious oatmeal & jam bars using Apito Lemon Paste. | |
| Red Choco Cake (Formulation #13-010) | Bakels Worldwide | Red Choco Cake (Formulation #13-010) is a formulation to create a creamy chocolate & red velvet cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Red Velvet Cake Mix, and Whip-Brite Whipped Topping Powder. | |
| Red Velvet Cake (Formulation #R4142b001/2012) | Bakels Worldwide | Red Velvet Cake (Formulation #R4142b001/2012) is a formulation to make a rich red velvet cake using Bakels Red Velvet Cake Mix. | |
| Red Velvet Muffin (Formulation #R4142001/2012) | Bakels Worldwide | Red Velvet Muffin (Formulation #R4142001/2012) is a formulation to make rich red velvet muffins using Bakels Red Velvet Cake Mix. | |
| Red Velvet Whoopie Pies (Formulation #14-003) | Bakels Worldwide | Red Velvet Whoopie Pies (Formulation #14-003) is a formulation to produce decadent red velvet whoopie pies using Bakels Red Velvet Cake Mix, Bakels Shortening, Bakels Dark Choco Fudge, and Apito Peppermint Paste. | |
| Refrigerated Cheesecake (Formulation #04-052) | Bakels Worldwide | Refrigerated Cheesecake (Formulation #04-052) is a formulation to create a specialty cheesecake using Brite Vanilla Extra Strength, Les Fruits Blueberry 50%, and Saphire Neutral. | |
| Rhum Babas (Formulation #00-041) | Bakels Worldwide | Rhum Babas (Formulation #00-041) is a formulation to make delicious French yeast cakes in rum syrup using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, and Butta Butteroils Substitute. | |
| Rhum Raisin Cake (Formulation #09-061) | Bakels Worldwide | Rhum Raisin Cake (Formulation #09-061) is a formulation to produce scrumptious rum raisin cake loaves using Bakels Muffin Mix, Apito Chocolate Paste, and Fino Meal Base. | |
| Rich Butter Cake (Formulation #R2270001/2011) | Bakels Worldwide | Rich Butter Cake (Formulation #R2270001/2011) is a formulation to create a decadent butter cake using Castor Sugar, P3, and Hercules Baking Powder. | |
| Rich Chocolate Cookies (10065) (Formulation #10-065) | Bakels Worldwide | Rich Chocolate Cookies (10065) (Formulation #10-065) is a formulation to make thick, chocolatey cookies using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Fino Twin Chocolate Chips, and Fino Meal Base. | |
| Rich Fruit Cake (Formulation #R1525/1528004/2011) | Bakels Worldwide | Rich Fruit Cake (Formulation #R1525/1528004/2011) is a formulation to produce a robust, flavorful fruitcake using the products Bakels Margarine P and Colset. | |
| Rich Sugee Cake (Formulation #R1533018/2011) | Bakels Worldwide | Rich Sugee Cake (Formulation #R1533018/2011) is a formulation to create scrumptious, dense almond semolina cake using Butta Butteroils Substitute, Castor Sugar, and Apito Essences - Butta Vanilla. | |
| Ring Bread (Formulation #39410M) | Bakels Worldwide | Ring Bread (Formulation #39410M) is a formulation using Artisan 7% Concentrate and Bakels Instant Active Dried Yeast to make tasty rings of sourdough bread. | |
| Rock Cakes (Formulation #722I) | Bakels Worldwide | Rock Cakes (Formulation #722I) is a formulation to create zesty scones using Fino Scone Mix and Apito Lemon Paste. | |
| Rocky Road Bun (Formulation #03-035) | Bakels Worldwide | Rocky Road Bun (Formulation #03-035) is a formulation to make delicious chocolate marshmallow sweet buns using Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Bakels Shortening, Dobrim Nobro, CSP 60, Bakels Instant Active Dry Yeast (High Sugar), and...展開 Rocky Road Bun (Formulation #03-035) is a formulation to make delicious chocolate marshmallow sweet buns using Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Bakels Shortening, Dobrim Nobro, CSP 60, Bakels Instant Active Dry Yeast (High Sugar), and Fino Dark Chocolate Chips. 收起 | |
| Roman Onion Bread & Rolls (05041) (Formulation #05-041) | Bakels Worldwide | Roman Onion Bread & Rolls (05041) (Formulation #05-041) is a formulation to create savoury Roman-style onion bread using Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Rotitex. | |
| Rosquillos (Formulation #01-035) | Bakels Worldwide | Rosquillos (Formulation #01-035) is a formulation to make buttery, round Filipino biscuits/cookies using Butta Butteroils Substitute and Bakels Baking Powder. | |
| Rosquillos (Formulation #11-029) | Bakels Worldwide | Rosquillos (Formulation #11-029) is a formulation to produce round, buttery Filipino biscuits/cookies using Fino Double Acting Baking Powder and Bakels Margarine Special. | |
| Roti Boy Topping (Formulation #R1533017/2011) | Bakels Worldwide | Roti Boy Topping (Formulation #R1533017/2011) is a formulation to produce a rich Mexican coffee bun topping using Fino Coffee Boy (Part 2), Butta Butteroils Substitute, and Apito Expresso Paste. | |
| Royal Icing (09083) (Formulation #09-083) | Bakels Worldwide | Royal Icing (09083) (Formulation #09-083) is a formulation to produce sweet regal icing using the product Actiwhite. | |
| Rum and Raisin Cookies (Formulation #R730p) | Bakels Worldwide | Rum and Raisin Cookies (Formulation #R730p) is a formulation to produce rich rum & raisin cookies using Bakels Cookie Concentrate and Apito Rum Paste. | |
| Rustic European Bread (Formulation #36153C) | Bakels Worldwide | Rustic European Bread (Formulation #36153C) is a formulation using Fermdor Germ, Bakels Fermdor RE, and Bakels Instant Active Dried Yeast to make old fashioned European sourdough bread. | |
| Rustic European Bread (Formulation #36154C) | Bakels Worldwide | Rustic European Bread (Formulation #36154C) is a formulation using Fermdor Germ and Bakels Instant Active Dried Yeast to make old style European sourdough rye bread. | |
| Rustic European Bread (Formulation #36155H) | Bakels Worldwide | Rustic European Bread (Formulation #36155H) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to produce old fashioned European sourdough bread. | |
| Rye Bread (00044) (Formulation #00-044) | Bakels Worldwide | Rye Bread (00044) (Formulation #00-044) is a formulation to create delicious rye loaves using Bakels Instant Active Dry Yeast (Low Sugar), Lecitex Bread Improver, Fino Rye Base, and Bakels Shortening. | |
| Rye Bread (05042) (Formulation #05-042) | Bakels Worldwide | Rye Bread (05042) (Formulation #05-042) is a formulation to make tasty rye bread using Bakels Instant Active Dry Yeast (Low Sugar), Lecitex Bread Improver, Fino Rye Base, and Bakels Shortening. | |
| Rye Bread (Formulation #R3821001/2011) | Bakels Worldwide | Rye Bread (Formulation #R3821001/2011) is a formulation to produce excellent rye bread using Fino Rye Base, Butta Butteroils Substitute, and Lecitem Pumpables. | |
| Sandwich Bread (Formulation #R1122001/2011) | Bakels Worldwide | Sandwich Bread (Formulation #R1122001/2011) is a formulation to make tasty sandwich bread using Master Fat, Lecitem Universal, and Bakels Instant Active Dried Yeast. | |
| Sandwich Bread (Formulation #R1735001/2011) | Bakels Worldwide | Sandwich Bread (Formulation #R1735001/2011) is a formulation to make tasty sandwich bread using Lecitem Universal and Bakels Instant Active Dried Yeast. | |
| Sandwich Bread (Formulation #R1931000/2014) | Bakels Worldwide | Sandwich Bread (Formulation #R1931000/2014) is a formulation to produce delicious sandwich bread using Lecinta XP, Bakels Instant Active Dried Yeast, and Rotitex. | |
| Sandwich Bread (Formulation #R2188001/2011) | Bakels Worldwide | Sandwich Bread (Formulation #R2188001/2011) is a formulation to create excellent sandwich bread using Monofresh Super, Lecinta 200 Nobro, and Rotitex. | |
| Sandwich Bread (Formulation #R2601001/2011) | Bakels Worldwide | Sandwich Bread (Formulation #R2601001/2011) is a formulation to make scrumptious sandwich bread using Rotitex, Lecitem Universal, and Bakels Instant Active Dried Yeast. | |
| Sandwich Supreme (Formulation #R1936010/2011) | Bakels Worldwide | Sandwich Supreme (Formulation #R1936010/2011) is a formulation to make excellent sandwich bread using Lecitem Pumpables, Butta Butteroils Substitute, and Bakels Instant Active Dried Yeast. | |
| Sans Rival (07047) (Formulation #07-047) | Bakels Worldwide | Sans Rival (07047) (Formulation #07-047) is a formulation to create a creamy Filipino dessert cake using the product Brite Vanilla Extra Strength. | |
| Sans Rival (100% Egg Whites) (08052) (Formulation #08-052) | Bakels Worldwide | Sans Rival (100% Egg Whites) (08052) (Formulation #08-052) is a formulation to make a rich Filipino dessert cake using the product Brite Vanilla Extra Strength. | |
| Sans Rival (Actiwhite) (08051) (Formulation #08-051) | Bakels Worldwide | Sans Rival (Actiwhite) (08051) (Formulation #08-051) is a formulation to produce a superb Filipino dessert cake using the products Actiwhite and Brite Vanilla Extra Strength. | |
| Sausage Bun (Formulation #39426H) | Bakels Worldwide | Sausage Bun (Formulation #39426H) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Merita V, and Bakels Instant Active Dried Yeast to make sweet sausage buns. | |
| Savory Apple - Walnut Roll (Formulation #11-046) | Bakels Worldwide | Savory Apple - Walnut Roll (Formulation #11-046) is a formulation to create semi-sweet apple & walnut bread rolls. This recipe includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Butta Butteroils Substitute. | |
| Savory Braid (Formulation #02-032) | Bakels Worldwide | Savory Braid (Formulation #02-032) is a formulation to create tangy filled breads using the products Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Nobro, CSP 60, and Bakels Shortening. | |
| Savory Herb Ciabatta (Formulation #10-083) | Bakels Worldwide | Savory Herb Ciabatta (Formulation #10-083) is a formulation to make flavorful herb ciabatta bread using Bakels Instant Active Dry Yeast (Low Sugar) and Bakels Country Herbs Base. | |
| Savoury Bacon Scones (Formulation #00-045) | Bakels Worldwide | Savoury Bacon Scones (Formulation #00-045) is a formulation to produce zesty bacon scones using Bakels Baking Powder, Bakels Country Herbs Base, and Butta Butteroils Substitute. | |
| Savoury Muffins (Formulation #R722r) | Bakels Worldwide | Savoury Muffins (Formulation #R722r) is a formulation to produce scrumptious muffins using the product Fino Scone Mix. | |
| Scones (Formulation #R722a) | Bakels Worldwide | Scones (Formulation #R722a) is a formulation to create delicious scones using the product Fino Scone Mix. | |
| Sesame Seed Rolls (Formulation #03-036) | Bakels Worldwide | Sesame Seed Rolls (Formulation #03-036) is a formulation to create fluffy sesame seed dinner rolls using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim High Speed, and Lecinta Plus. | |
| Shawarma (Formulation #06-083) | Bakels Worldwide | Shawarma (Formulation #06-083) is a formulation to produce delicious Mediterranean sandwiches using Bakels Instant Active Dry Yeast (Low Sugar). | |
| Sheared Bread (Formulation #06-084) | Bakels Worldwide | Sheared Bread (Formulation #06-084) is a formulation to create decadent sweet bread using Bakels Bake-Stable Custard Mix, Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Butta Butteroils Substitute, Unifil Strawber...展開 Sheared Bread (Formulation #06-084) is a formulation to create decadent sweet bread using Bakels Bake-Stable Custard Mix, Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Butta Butteroils Substitute, Unifil Strawberry, Apito Flavouring Paste - Strawberry, and Pandan Kaya Premix. 收起 | |
| Silvannas (Formulation #11-021) | Bakels Worldwide | Silvannas (Formulation #11-021) is a formulation to create crispy Filipino buttercream cookies using Actiwhite and Brite Vanilla Extra Strength. | |
| Single Serve Mousse Cakes (Formulation #07-092) | Bakels Worldwide | Single Serve Mousse Cakes (Formulation #07-092) is a formulation to make creamy individual sized mousse cakes. This recipe includes the products Pettina Sponge Mix Complete, Apito Chocolate Paste, Whip-Brite Whipped Topping Powder, Bakels Alkalized Cocoa ...展開 Single Serve Mousse Cakes (Formulation #07-092) is a formulation to make creamy individual sized mousse cakes. This recipe includes the products Pettina Sponge Mix Complete, Apito Chocolate Paste, Whip-Brite Whipped Topping Powder, Bakels Alkalized Cocoa Powder, and Bakels Bake-Stable Custard Mix. 收起 | |
| Siopao (04053) (Formulation #04-053) | Bakels Worldwide | Siopao (04053) (Formulation #04-053) is a formulation to produce semi-sweet Chinese-Filipino steamed buns. This recipe includes the products Bakels Shortening, Fino Double Acting Baking Powder, Bakels Instant Active Dry Yeast (High Sugar), Monofresh, and ...展開 Siopao (04053) (Formulation #04-053) is a formulation to produce semi-sweet Chinese-Filipino steamed buns. This recipe includes the products Bakels Shortening, Fino Double Acting Baking Powder, Bakels Instant Active Dry Yeast (High Sugar), Monofresh, and Dobrim Nobro. 收起 | |
| Siopao (07071) (Formulation #07-071) | Bakels Worldwide | Siopao (07071) (Formulation #07-071) is a formulation to create semi-sweet Chinese-Filipino steamed buns. This recipe includes the products Bakels Siopao Mix, Bakels Instant Active Dry Yeast (High Sugar), and Rotitex. | |
| Soft Brownies (Formulation #01-036) | Bakels Worldwide | Soft Brownies (Formulation #01-036) is a formulation to make rich, fluffy chocolate brownies using Fino Chocolate Cake Mix and Butta Butteroils Substitute. | |
| Soft Brownies (Formulation #06-085) | Bakels Worldwide | Soft Brownies (Formulation #06-085) is a formulation to produce delicious, chewy chocolate brownies using Fino Chocolate Cake Mix and Butta Butteroils Substitute. | |
| Soft Bun (Formulation #R1533013/2011) | Bakels Worldwide | Soft Bun (Formulation #R1533013/2011) is a formulation to create soft, flaky bread buns using Butta Butteroils Substitute, Lecitem Pumpables, and Bakels Instant Active Dried Yeast. | |
| Soft Bun (Formulation #R1936009/2011) | Bakels Worldwide | Soft Bun (Formulation #R1936009/2011) is a formulation to produce delicious, soft bread buns using Bakels Instant Active Dried Yeast, Master Fat, Bakels Margarine P, and Lecitem Pumpables. | |
| Soft Bun (Formulation #R3704001/2011) | Bakels Worldwide | Soft Bun (Formulation #R3704001/2011) is a formulation to make soft, tasty bread buns using Fino Bun Mix and Bakels Instant Active Dried Yeast. | |
| Spanish Bread (01037) (Formulation #01-037) | Bakels Worldwide | Spanish Bread (01037) (Formulation #01-037) is a formulation to create Spanish-style semi-sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Margarine Special, and Bakels Shortening...展開 Spanish Bread (01037) (Formulation #01-037) is a formulation to create Spanish-style semi-sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Margarine Special, and Bakels Shortening. 收起 | |
| Spanish Bread (09032) (Formulation #09-032) | Bakels Worldwide | Spanish Bread (09032) (Formulation #09-032) is a formulation to make Spanish-style sweet bread using the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Bakels Margarine Special. | |
| Special Chocolate Loaf (Formulation #02-033) | Bakels Worldwide | Special Chocolate Loaf (Formulation #02-033) is a formulation to produce loaves of rich chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Alkalized Cocoa Powder, CSP 60, Bakels Shortening, and Fino D...展開 Special Chocolate Loaf (Formulation #02-033) is a formulation to produce loaves of rich chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Alkalized Cocoa Powder, CSP 60, Bakels Shortening, and Fino Dark Chocolate Chips. 收起 | |
| Special Doughnut (Formulation #02-034) | Bakels Worldwide | Special Doughnut (Formulation #02-034) is a formulation to produce fried & powdered semi-sweet bread rings using Balec Lacto Albumen, Bakels Shortening, Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), Fino Double Acting Baking P...展開 Special Doughnut (Formulation #02-034) is a formulation to produce fried & powdered semi-sweet bread rings using Balec Lacto Albumen, Bakels Shortening, Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), Fino Double Acting Baking Powder, and Lecinta Plus. 收起 | |
| Special Empanada (Formulation #02-035) | Bakels Worldwide | Special Empanada (Formulation #02-035) is a formulation to create delectable, savoury empanadas using Bakels Margarine Special and Bakels Shortening. | |
| Special Fruit Tarts (Formulation #04-054) | Bakels Worldwide | Special Fruit Tarts (Formulation #04-054) is a formulation to create creamy, fruity tart pastries using Bakels Shortening, Brite Vanilla Extra Strength, Les Fruits Fruit Filling Varieties, and Saphire Neutral. | |
| Special Mamon (Formulation #06-086) | Bakels Worldwide | Special Mamon (Formulation #06-086) is a formulation used to create exceptional Filipino sponge cakes using the products Ovalett Cake Emulsifier and Bakels Baking Powder. | |
| Spiced Apple Mousse Cake (Formulation #11-066) | Bakels Worldwide | Spiced Apple Mousse Cake (Formulation #11-066) is a formulation to make rich spiced apple mousse cakes using Bakels Muffin Mix, Apito Lemon Paste, Fino Meal Base, Whip-Brite Whipped Topping Powder, and Les Fruits Apple 50%. | |
| Spiced Christmas Muffins (Formulation #09-104) | Bakels Worldwide | Spiced Christmas Muffins (Formulation #09-104) is a formulation to create flavorful holiday muffins using Bakels Muffin Mix, Apito Fruitcake Paste, and Pettinice RTR White Fondant. | |
| Spicy Focaccia with Olives (Formulation #06-087) | Bakels Worldwide | Spicy Focaccia with Olives (Formulation #06-087) is a formulation to create zesty spice & olive focaccia bread. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Bakels Crusty Bread Concentrate, Rotitex, Bakels Country Herbs B...展開 Spicy Focaccia with Olives (Formulation #06-087) is a formulation to create zesty spice & olive focaccia bread. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Bakels Crusty Bread Concentrate, Rotitex, Bakels Country Herbs Base, and Bakels Pesto Base. 收起 | |
| Spider Buns (Formulation #09-034) | Bakels Worldwide | Spider Buns (Formulation #09-034) is a formulation to create superhero-themed sweet buns using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Fino Dark Chocolate Buttons, and Actiwhite. | |
| Spikey Bread (Formulation #05-044) | Bakels Worldwide | Spikey Bread (Formulation #05-044) is a formulation to create decorative, filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Apito Fruitcake Paste, Bakels Shortening, Unifil Blueberry, and Unifil Strawberry. | |
| Sponge & Dough Loaf Bread (Formulation #02-036) | Bakels Worldwide | Sponge & Dough Loaf Bread (Formulation #02-036) is a formulation to make fluffy semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, and Bakels Shortening. | |
| Sponge and Dough Loaf Bread (Formulation #99-034) | Bakels Worldwide | Sponge and Dough Loaf Bread (Formulation #99-034) is a formulation used to make fluffy semi-sweet bread loaves. This recipe includes the products Lecitem Supreme, Bakels Instant Active Dry Yeast (High Sugar), and Bakels Shortening. | |
| Sponge Cake (01038a) (Formulation #01-038a) | Bakels Worldwide | Sponge Cake (01038a) (Formulation #01-038a) is a formulation to produce scrumptious sponge cakes using Ovalett Special (NC) and Bakels Baking Powder. | |
| Sponge Cake (07050) (Formulation #07-050) | Bakels Worldwide | Sponge Cake (07050) (Formulation #07-050) is a formulation to create delicious sponge cakes using Bakels Baking Powder and Ovalett Cake Emulsifier. | |
| Sponge Cake (10049) (Formulation #10-049) | Bakels Worldwide | Sponge Cake (10049) (Formulation #10-049) is a formulation to make a tasty sponge cake using Bakels Baking Powder and Ovalett Special (NC). | |
| Sponge Cake (Formulation #R3715005/2011) | Bakels Worldwide | Sponge Cake (Formulation #R3715005/2011) is a formulation to make a delicious sponge cake using Bakels Sponge Mix Complete (M). | |
| Sponge Cake (Formulation #R3732001/2011) | Bakels Worldwide | Sponge Cake (Formulation #R3732001/2011) is a formulation to produce a delectable sponge cake using Bakels Sponge Mix Complete. | |
| Sponge Cake (Formulation #R3756001/2011) | Bakels Worldwide | Sponge Cake (Formulation #R3756001/2011) is a formulation to create an exceptional sponge cake using the products Apito Sponge Mix Special and Ovalett Special. | |
| Sponge Mix (Formulation #R3710002/2011) | Bakels Worldwide | Sponge Mix (Formulation #R3710002/2011) is a formulation to create a sweet sponge cake using Pettina Sponge Mix Complete. | |
| Sponge Roll (Formulation #R2113001/2011) | Bakels Worldwide | Sponge Roll (Formulation #R2113001/2011) is a formulation to produce a fluffy sponge cake roll using the products Ovalett Special, Hercules Baking Powder, Bakels Margarine P, and Castor Sugar. | |
| Sponge Roll (Using Balec Powder) (08053) (Formulation #08-053) | Bakels Worldwide | Sponge Roll (Using Balec Powder) (08053) (Formulation #08-053) is a formulation to create a sweet sponge cake roll using the products Bakels Baking Powder, Ovalett Cake Emulsifier, and Balec Lacto Albumen. | |
| Sponge Rolls (10084) (Formulation #10-084) | Bakels Worldwide | Sponge Rolls (10084) (Formulation #10-084) is a formulation to make flavorful, cream-filled sponge cake rolls. This recipe includes the products Ovalett Special (NC), Bakels Baking Powder, Apito Ube Paste, Apito Pandan Paste, Apito Strawberry Paste, Apito...展開 Sponge Rolls (10084) (Formulation #10-084) is a formulation to make flavorful, cream-filled sponge cake rolls. This recipe includes the products Ovalett Special (NC), Bakels Baking Powder, Apito Ube Paste, Apito Pandan Paste, Apito Strawberry Paste, Apito Mocha Paste, and Bakels Whipping Cream. 收起 | |
| Standard Loaf Bread (05045) (Formulation #05-045) | Bakels Worldwide | Standard Loaf Bread (05045) (Formulation #05-045) is a formulation to produce loaves of tasty sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Lecitem Supreme. | |
| Standard Loaf Bread (06088) (Formulation #06-088) | Bakels Worldwide | Standard Loaf Bread (06088) (Formulation #06-088) is a formulation used to create loaves of standard semi-sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Bakels Margarine Special, Dobrim High...展開 Standard Loaf Bread (06088) (Formulation #06-088) is a formulation used to create loaves of standard semi-sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Bakels Margarine Special, Dobrim High Speed, and Lecinta Plus. 收起 | |
| Standard Loaf Bread (09014) (Formulation #09-014) | Bakels Worldwide | Standard Loaf Bread (09014) (Formulation #09-014) is a formulation to make loaves of hearty semi-sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Bakels Shortening. | |
| Standard Loaf Bread (99024) (Formulation #99-024) | Bakels Worldwide | Standard Loaf Bread (99024) (Formulation #99-024) is a formulation to produce tasty loaves of semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Dobrim Nobro, Monofresh, and CSP 60. | |
| Standard Loaf Bread (Closed Top) (Formulation #99-036) | Bakels Worldwide | Standard Loaf Bread (Closed Top) (Formulation #99-036) is a formulation to produce tasty semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Lecitem Supreme. | |
| Standard Loaf Bread (Formulation #99-035) | Bakels Worldwide | Standard Loaf Bread (Formulation #99-035) is a formulation to create loaves of delicious semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Lecitem Supreme. | |
| Star Cakes (Formulation #09-062) | Bakels Worldwide | Star Cakes (Formulation #09-062) is a formulation to make fun, decorative star-shaped cakes using Bakels Baking Powder, Ovalett Cake Emulsifier, Bakels Margarine Special, and Bakels Whipping Cream. |
