| Country Style Bun (Formulation #R1936004/2011) | Bakels Worldwide | Country Style Bun (Formulation #R1936004/2011) is a formulation to create country style bread rolls using Bakels Margarine P, Bakels Instant Active Dried Yeast, and Lecitem Pumpables. | |
| Cracked Egg Monay (Formulation #09-116) | Bakels Worldwide | Cracked Egg Monay (Formulation #09-116) is a formulation to create semi-sweet Filipino bread rolls using Bakels Baking Powder, Dobrim High Speed, Rotitex, Bakels Instant Active Dry Yeast (High Sugar), and Balec Lacto Albumen. | |
| Cracked Wheat Monay (Formulation #09-006) | Bakels Worldwide | Cracked Wheat Monay (Formulation #09-006) is a formulation to make whole wheat monay bread using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim High Speed, Lecinta Plus, Balec Lacto Albumen, Bakels Baking Powder, Fino Meal Base, and Bakels Shortening...展開 Cracked Wheat Monay (Formulation #09-006) is a formulation to make whole wheat monay bread using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim High Speed, Lecinta Plus, Balec Lacto Albumen, Bakels Baking Powder, Fino Meal Base, and Bakels Shortening. 收起 | |
| Cranberry Mango Deux (Formulation #11-044) | Bakels Worldwide | Cranberry Mango Deux (Formulation #11-044) is a formulation to make semi-sweet cranberry & mango bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Bake-Stable Custard Mix, Butta Butteroils Substitute, Bakels Shorte...展開 Cranberry Mango Deux (Formulation #11-044) is a formulation to make semi-sweet cranberry & mango bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Bake-Stable Custard Mix, Butta Butteroils Substitute, Bakels Shortening, and Fino Potato Flakes. 收起 | |
| Cream Bread (Formulation #99-010) | Bakels Worldwide | Cream Bread (Formulation #99-010) is a formulation to create loaves of creamy sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Bakels Margarine Special. | |
| Cream Cheese Fruit Cake (Formulation #00-018) | Bakels Worldwide | Cream Cheese Fruit Cake (Formulation #00-018) is a formulation to create a fruit & cream cheese cake using Butta Butteroils Substitute, Ovalett Special (NC), and Bakels Baking Powder. | |
| Cream or Fruit Buns (using Hamburger Mix) (Formulation #17500B) | Bakels Worldwide | Cream or Fruit Buns (using Hamburger Mix) (Formulation #17500B) is a formulation using Hamburger Mix, Dobrim 500, and Bakels Instant Active Dried Yeast to make sweet buns | |
| Cream or Fruit Buns (using Merita) (Formulation #17700A) | Bakels Worldwide | Cream or Fruit Buns (using Merita) (Formulation #17700A) is a formulation using Merita, Dobrim 500, and Bakels Instant Active Dried Yeast to make sweet buns. | |
| Cream or Fruit Buns (using Merita V) (Formulation #17750A) | Bakels Worldwide | Cream or Fruit Buns (using Merita V) (Formulation #17750A) is a formulation using Merita V, Dobrim 500, and Bakels Instant Active Dried Yeast to make sweet buns. | |
| Cream Puffs (Using Actiwhite) (09111) (Formulation #09-111) | Bakels Worldwide | Cream Puffs (Using Actiwhite) (09111) (Formulation #09-111) is a formulation to make cream puff pastries using Bakels Shortening, Actiwhite, Bakels Bake-Stable Custard Mix, and Bakels Chocolate Truffle (Heat & Pour). | |
| Creamy Blueberry Log (Formulation #12-026) | Bakels Worldwide | Creamy Blueberry Log (Formulation #12-026) is a formulation to create a blueberry & cream sponge cake roll using Bakels Baking Powder, Ovalett Cake Emulsifier, Les Fruits Blueberry 50%, and Bakels Whipping Cream. | |
| Creamy Kababayan (Formulation #02-022) | Bakels Worldwide | Creamy Kababayan (Formulation #02-022) is a formulation to create Filipino cake muffins using Ovalett Cake Emulsifier, Bakels Shortening, and Bakles Baking Powder. | |
| Creamy No Sugar Added Loaf Bread (Formulation #10-074) | Bakels Worldwide | Creamy No Sugar Added Loaf Bread (Formulation #10-074) is a formulation to make no sugar added bread using Bakels Instant Active Dried Yeast (Low Sugar), Bakels Shortening, Bakels Margarine Special, and Dobrim Sweet. | |
| Creme Cheese Bun (Formulation #39426F) | Bakels Worldwide | Creme Cheese Bun (Formulation #39426F) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Merita V MB, and Bakels Instant Active Dried Yeast to make buttery sweet buns. | |
| Crisp French Sticks and Rolls (Formulation #06-041) | Bakels Worldwide | Crisp French Sticks and Rolls (Formulation #06-041) is a formulation to create crispy French bread sticks and rolls using Bakels Crusty Bread Concentrate and Bakels Instant Active Dried Yeast (Low Sugar). | |
| Crispy Meal Piaya (Formulation #07-025) | Bakels Worldwide | Crispy Meal Piaya (Formulation #07-025) is a formulation to make whole meal muscovado flatbread using Fino Meal Base and Bakels Shortening. | |
| Crispy Puff (Formulation #R1680004/2011) | Bakels Worldwide | Crispy Puff (Formulation #R1680004/2011) is a formulation to create crunchy puff pastries using Starlight and Bakels Margarine P. | |
| Croissants (using Bakels Sweet Dough Concentrate) Formulation # 39426O) | Bakels Worldwide | Croissants (using Bakels Sweet Dough Concentrate) (Formulation #39426O) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Bakels Instant Active Dried Yeast, and Bakels Danish & Croissant Margarine (or butter) to make buttery croissants. | |
| Croissants (using Baktem Red) (Formulation # 17200C) | Bakels Worldwide | Croissants (using Baktem Red) (Formulation #17200C) is a formulation using Bakels Instant Active Dried Yeast, Bakem Red, and Cake Margarine (or butter) to make flaky croissants. | |
| Cross Mix (Formulation #R703b) | Bakels Worldwide | Cross Mix (Formulation #R703b) is a formulation to create fruit & spiced sweet buns using Mastermix Choux Paste Concentrate. | |
| Crusty Baguette (Formulation #R3946003/2012) | Bakels Worldwide | Crusty Baguette (Formulation #R3946003/2012) is a formulation to make crisp baguettes using Bakels Crusty Bread Concentrate and Bakels Instant Active Dried Yeast. | |
| Crusty Clover Bread (Formulation #09-007) | Bakels Worldwide | Crusty Clover Bread (Formulation #09-007) is a formulation to create crisp, clover-shaped bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Crusty Bread Concentrate, and Fino Rye Base. | |
| Crusty Pandesal (Formulation #01-012) | Bakels Worldwide | Crusty Pandesal (Formulation #01-012) is a formulation to make semi-sweet Filipino bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, and Bakels Shortening. | |
| Crusty Rye Bread (Formulation #00-043) | Bakels Worldwide | Crusty Rye Bread (Formulation #00-043) is a formulation to create lean rye breads using Bakels Instant Active Dried Yeast (Low Sugar), Lecitex Bread Improver, Fino Rye Base, and Bakels Shortening. | |
| Cup Cake (Formulation #R3764002/2013) | Bakels Worldwide | Cup Cake (Formulation #R3764002/2013) is a formulation to create scrumptious cupcakes using Bakels Cup Cake Mix 55T. | |
| Cup Cake Galore (Formulation #05-012) | Bakels Worldwide | Cup Cake Galore (Formulation #05-012) is a formulation to create tasty cupcakes using Balec Lacto Albumen, Bakels Baking Powder, Preserv, Butta Butteroils Substitute, Bakels Shortening, and Ovalett Cake Emulsifier. | |
| Cupcakes (Formulation #09-080) | Bakels Worldwide | Cupcakes (Formulation #09-080) is a formulation to make delicious cupcakes using Bakels Baking Powder, Ovalett Cake Emulsifier, Brite Vanilla Extra Strength, and Preserv. | |
| Custard Cake (Formulation #06-045) | Bakels Worldwide | Custard Cake (Formulation #06-045) is a formulation to create a specialty custard cake using Brite Vanilla Extra Strength, Bakels Baking Powder, and Ovalett Cake Emulsifier. | |
| Custard-Filled Footballs (Formulation #08-023) | Bakels Worldwide | Custard-Filled Footballs (Formulation #08-023) is a formulation to make sports-themed sweet breads using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, Bakels Bake-Stable Custard Mix, and Apito Choc...展開 Custard-Filled Footballs (Formulation #08-023) is a formulation to make sports-themed sweet breads using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, Bakels Bake-Stable Custard Mix, and Apito Chocolate Paste. 收起 | |
| Danish Cookie (Crunchy) (Formulation #R1533016/2011) | Bakels Worldwide | Danish Cookie (Crunchy) (Formulation #R1533016/2011) is a formulation to make crunchy Danish butter cookies/biscuits using Butta Butteroils Substitute, Castor Sugar, Apito Essences - Butta Vanilla, and Hercules Baking Powder. | |
| Danish Flaky Bread (Formulation #R3946001/2011) | Bakels Worldwide | Danish Flaky Bread (Formulation #R3946001/2011) is a formulation to create flaky Danish-style bread using Butta Butteroils Substitute, Bakels Crusty Bread Concentrate, and Bakels Instant Active Dried Yeast. | |
| Danish Pastry (Formulation #R522a) | Bakels Worldwide | Danish Pastry (Formulation #R522a) is a formulation to create delicious danishes using Royal Danish and Bakels Instant Active Yeast. | |
| Danish Shortbread (Formulation #R1533007/2011) | Bakels Worldwide | Danish Shortbread (Formulation #R1533007/2011) is a formulation to make Danish shortbread cookies/biscuits using Butta Butteroils Substitute and Castor Sugar. | |
| Dark Rich Fruit or Christmas Cake (Formulation #R220e) | Bakels Worldwide | Dark Rich Fruit or Christmas Cake (Formulation #R220e) is a formulation to create a tasty fruit cake using Morah Cake Medium, P3, Apito Rum Essence, Apito Caramel Colour, Apito Fruit Cake Paste, and Hercules Baking Powder. | |
| Date and Walnut (Formulation #R730e) | Bakels Worldwide | Date and Walnut (Formulation #R730e) is a formulation to create tasty date & walnut cookies using Bakels Cookie Concentrate. | |
| DE Square (Formulation #R1525/1528006/2011) | Bakels Worldwide | DE Square (Formulation #R1525/1528006/2011) is a formulation to create sweet bread squares using Bakels Margarine P. | |
| Decadent Chocolate Cake (00019) (Formulation #00-019) | Bakels Worldwide | Decadent Chocolate Cake (00019) (Formulation #00-019) is a formulation to make a scrumptious chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Fino Dark Chocolate Buttons. | |
| Decadent Chocolate Cake (06047) (Formulation #06-047) | Bakels Worldwide | Decadent Chocolate Cake (06047) (Formulation #06-047) is a formulation to create a scrumptious chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Bakels Dark Choco Fudge. | |
| Dinner Roll (06050) (Formulation #06-050) | Bakels Worldwide | Dinner Roll (06050) (Formulation #06-050) is a formulation to create semi-sweet bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, and Monofresh. | |
| Double Buddy (Formulation #11-025) | Bakels Worldwide | Double Buddy (Formulation #11-025) is a formulation to make chocolate sandwich cookies using Bakels Cake Concentrate, Bakels Shortening, Bakels Margarine Special, Apito Ube Paste, and Balec Lacto Albumen. | |
| Double Chocolate Cookies (Formulation #08-026) | Bakels Worldwide | Double Chocolate Cookies (Formulation #08-026) is a formulation to create decadent double chocolate cookies using Bakels Alkalized Cocoa Powder and Fino Dark Chocolate Chips. | |
| Double Chocolate Raspberry Cake Mousse (Formulation #12-0201) | Bakels Worldwide | Double Chocolate Raspberry Cake Mousse (Formulation #12-0201) is a formulation to create a chocolate raspberry mousse cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Ovalett Cake Emulsifier, Whip-Brite Whipped Topping Powder, Saphire Neut...展開 Double Chocolate Raspberry Cake Mousse (Formulation #12-0201) is a formulation to create a chocolate raspberry mousse cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Ovalett Cake Emulsifier, Whip-Brite Whipped Topping Powder, Saphire Neutral, Bakels Alkalized Cocoa Powder, Les Fruits Raspberry 50%, and Diamond Glaze Dark Chocolate. 收起 | |
| Double Chocolate Raspberry Log (Formulation #10-093) | Bakels Worldwide | Double Chocolate Raspberry Log (Formulation #10-093) is a formulation to make a delicious chocolate raspberry cake roll using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels White Chocolate Truffle (Heat & Pour), Les Fruits Raspberry 50%, and Bak...展開 Double Chocolate Raspberry Log (Formulation #10-093) is a formulation to make a delicious chocolate raspberry cake roll using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels White Chocolate Truffle (Heat & Pour), Les Fruits Raspberry 50%, and Bakels Dark Choco Fudge. 收起 | |
| Double Chocolate Roll (Formulation #R3715002/2011) | Bakels Worldwide | Double Chocolate Roll (Formulation #R3715002/2011) is a formulation to create delicious chocolate bread rolls using Bakels Sponge Mix Complete (M) and Apito Chocolate Emulco. | |
| Double Chocolate Soft Cookies (Formulation #R3791001/2011) | Bakels Worldwide | Double Chocolate Soft Cookies (Formulation #R3791001/2011) is a formulation to create soft double chocolate cookies/biscuits using Bakels Butta Blends. | |
| Dough Pin's Bread (Formulation #05-014) | Bakels Worldwide | Dough Pin's Bread (Formulation #05-014) is a formulation to create tasty sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Monofresh, Bakels Shortening, and Bakels Margarine Special. | |
| Doughnut (Formulation #R1533006/2011) | Bakels Worldwide | Doughnut (Formulation #R1533006/2011) is a formulation to make sweet donuts using Butta Butteroils Substitute, Hercules Baking Powder, Bakels Instant Active Dried Yeast, and Apito Vanilla Vanola. | |
| Doughnuts (10078) (Formulation #10-078) | Bakels Worldwide | Doughnuts (10078) (Formulation #10-078) is a formulation to produce delicious cream-filled donuts using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Baking Powder, and Bakels Bavarian Cream. | |
| Durian and Butter Cookies Cheesecake (Formulation #09-051) | Bakels Worldwide | Durian and Butter Cookies Cheesecake (Formulation #09-051) is a formulation to create a specialty cheesecake using Bakels Whipping Cream and Apito Durian Paste. | |
| Durian Ice Cream (Formulation #06-051) | Bakels Worldwide | Durian Ice Cream (Formulation #06-051) is a formulation to create delicious durian-flavored ice cream using Apito Durian Paste. | |
| Durian Milk Shake (Formulation #06-052) | Bakels Worldwide | Durian Milk Shake (Formulation #06-052) is a formulation to create a creamy & fruity iced beverage using the product Apito Durian Paste. | |
| Durian Tart (Formulation #07-026) | Bakels Worldwide | Durian Tart (Formulation #07-026) is a formulation to make delicious tart pastries using Apito Durian Paste and Bakels Shortening. | |
| Durian Yema (Formulation #06-053) | Bakels Worldwide | Durian Yema (Formulation #06-053) is a formulation to make Filipino specialty desserts using Apito Durian Paste. | |
| Easter Buns (Formulation #R110f) | Bakels Worldwide | Easter Buns (Formulation #R110f) is a formulation to make fruit-filled Easter sweet buns using Bakels Liquid Improver, Master Fat, Bakels Instant Active Yeast, and Apito Bunspice Paste. | |
| Egg and Milk Bread (Formulation #R105h) | Bakels Worldwide | Egg and Milk Bread (Formulation #R105h) is a formulation to create flavoured specialty bread rolls using Hercules Roll Mix and Bakels Instant Active Yeast. | |
| Eggless Chocolate Cake (Formulation #04-018) | Bakels Worldwide | Eggless Chocolate Cake (Formulation #04-018) is a formulation to make an egg-free frosted chocolate cake using Fino Chocolate Cake Mix, Fino Dark Chocolate Buttons, and Bakels Shortening. | |
| Ensay De Sal (with Longganisa) (Formulation #06-054) | Bakels Worldwide | Ensay De Sal (with Longganisa) (Formulation #06-054) is a formulation to make sausage-filled Filipino semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Rotitex, Butta Butteroils Substitute, Dobrim High Speed, and Monofresh. | |
| Ensaymada (09008) (Formulation #09-008) | Bakels Worldwide | Ensaymada (09008) (Formulation #09-008) is a formulation to create Filipino sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, and Bakels Shortening. | |
| Ensaymada (10054) (Formulation #10-054) | Bakels Worldwide | Ensaymada (10054) (Formulation #10-054) is a formulation to make Filipino sweet rolls using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Bakels Margarine Special. | |
| Ensaymada Especial (Formulation #99-012) | Bakels Worldwide | Ensaymada Especial (Formulation #99-012) is a formulation to make specialty Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, and Bakels Shortening. | |
| Ensaymada Sponge (Formulation #09-009) | Bakels Worldwide | Ensaymada Sponge (Formulation #09-009) is a formulation used to create spongy Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, and Bakels Shortening. | |
| European Crusty Bread (Formulation #R127a) | Bakels Worldwide | European Crusty Bread (Formulation #R127a) is a formulation to make crusty French bread sticks or rolls using Bakels European Crusty Bread Concentrate 5% and Bakels Instant Active Yeast. | |
| European Muffin (Formulation #R3855001/2011) | Bakels Worldwide | European Muffin (Formulation #R3855001/2011) is a formulation to make tasty European-style muffins using Bakels European Muffin Mix, Castor Sugar, and Bakels Margarine P. | |
| Expresso Loaf (Formulation #09-010) | Bakels Worldwide | Expresso Loaf (Formulation #09-010) is a formulation to create scrumptious coffee & chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, Apito Chocolate Paste, Bakels Alkalized Cocoa Powder, Apito Expresso Paste, an...展開 Expresso Loaf (Formulation #09-010) is a formulation to create scrumptious coffee & chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, Apito Chocolate Paste, Bakels Alkalized Cocoa Powder, Apito Expresso Paste, and Bakels Dark Choco Fudge. 收起 | |
| Fancy Rolls (Formulation #04-022) | Bakels Worldwide | Fancy Rolls (Formulation #04-022) is a formulation to create fancy semi-sweet bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, and Bakels Shortening. | |
| Fantasy Loaf (Formulation #08-027) | Bakels Worldwide | Fantasy Loaf (Formulation #08-027) is a formulation to make loaves of sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Rotitex, Les Fruits Apple 50%, and Butta Butteroils Substitute. | |
| Fantasy Sponge Bars (Formulation #07-027) | Bakels Worldwide | Fantasy Sponge Bars (Formulation #07-027) is a formulation to make delicious fruit & cream sponge cake bars using Ovalett Cake Emulsifier, Bakels Baking Powder, Bakels Margarine Special, Apito Expresso Paste, Apito Strawberry Paste, and Bakels Whipping Cr...展開 Fantasy Sponge Bars (Formulation #07-027) is a formulation to make delicious fruit & cream sponge cake bars using Ovalett Cake Emulsifier, Bakels Baking Powder, Bakels Margarine Special, Apito Expresso Paste, Apito Strawberry Paste, and Bakels Whipping Cream. 收起 | |
| Farmhouse Bread (Formulation #R105c) | Bakels Worldwide | Farmhouse Bread (Formulation #R105c) is a formulation to create country bread cobs using Hercules Roll Mix and Bakels Instant Active Yeast. | |
| Filled Cookies (Formulation #R1525/1528009/2011) | Bakels Worldwide | Filled Cookies (Formulation #R1525/1528009/2011) is a formulation to make scrumptious cookies using Bakels Margarine P and Castor Sugar. | |
| Filled Pandesal (Formulation #02-026) | Bakels Worldwide | Filled Pandesal (Formulation #02-026) is a formulation to create cheese-filled Filipino sweet bread using Bakels Shortening, Butta Butteroils Substitute, Dobrim Nobro, and Bakels Instant Active Dry Yeast (High Sugar). | |
| Fino Meal Cake (Formulation #07-089) | Bakels Worldwide | Fino Meal Cake (Formulation #07-089) is a formulation to produce a tasty whole meal cake using Bakels Muffin Mix and Fino Meal Base. | |
| Fit for Life Banana Loaf (Formulation #06-055) | Bakels Worldwide | Fit for Life Banana Loaf (Formulation #06-055) is a formulation to create sweet banana bread using Bakels Baking Powder, Bakels Margarine Special, Balec Lacto Albumen, Ovalett Cake Emulsifier, and Brite Vanilla Extra Strength. | |
| Flaky Dough (Formulation #R1533008/2011) | Bakels Worldwide | Flaky Dough (Formulation #R1533008/2011) is a formulation to create flaky pastry dough using Butta Butteroils Substitute. | |
| Flaky Pie Crust (Formulation #11-002) | Bakels Worldwide | Flaky Pie Crust (Formulation #11-002) is a formulation to make sweet, crispy pie crusts using Bakels Sweet Dough Blend. | |
| Flourless Chocolate Peppermint Cake (Formulation #07-028) | Bakels Worldwide | Flourless Chocolate Peppermint Cake (Formulation #07-028) is a formulation to create a delicious flourless chocolate peppermint cake using Fino Dark Chocolate Buttons and Apito Peppermint Paste. | |
| Focaccia (05016) (Formulation #05-016) | Bakels Worldwide | Focaccia (05016) (Formulation #05-016) is a formulation to make crisp Italian bread using Bakels Crusty Bread Concentrate, Bakels Instant Active Dried Yeast (Low Sugar), Rotitex, Bakels Country Herbs Base, and Bakels Pesto Base. | |
| Franzipan Filling (Formulation #R1533002/2011) | Bakels Worldwide | Franzipan Filling (Formulation #R1533002/2011) is a formulation to create a tasty filling using Castor Sugar and Butta Butteroils Substitute. | |
| French Apple Pie (Formulation #10-022) | Bakels Worldwide | French Apple Pie (Formulation #10-022) is a formulation to create a delicious French-style apple pie using Bakels Muffin Mix, Low GI Multiseed Bread Concentrate, Butta Butteroils Substitute, Les Fruits Apple 50%, and Fino Meal Base. | |
| French Bread (Formulation #06-057) | Bakels Worldwide | French Bread (Formulation #06-057) is a formulation to make crisp French bread using Bakels Crusty Bread Concentrate and Bakels Instant Active Dry Yeast (Low Sugar). | |
| French Sticks, Vienna Bread, and Crisp Rolls (Formulation #R120j) | Bakels Worldwide | French Sticks, Vienna Bread, and Crisp Rolls (Formulation #R120j) is a formulation used to create french sticks, vienna bread, and crisp rolls. This recipe uses the products Fino Bread and Roll Concentrate, Country Oven Dobrim 90, and Bakels Instant Activ...展開 French Sticks, Vienna Bread, and Crisp Rolls (Formulation #R120j) is a formulation used to create french sticks, vienna bread, and crisp rolls. This recipe uses the products Fino Bread and Roll Concentrate, Country Oven Dobrim 90, and Bakels Instant Active Yeast. 收起 | |
| Fried Butter Cookies (Formulation #00-021) | Bakels Worldwide | Fried Butter Cookies (Formulation #00-021) is a formulation to create rich, golden fried butter cookies using Bakels Baking Powder, Balec Lacto Albumen, and Butta Butteroils Substitute. | |
| Fruit Bread and Buns (Formulation #39465C) | Bakels Worldwide | Fruit Bread and Buns (Formulation #39465C) is a formulation using Bakels Advance Bread and Roll Concentrate, Bakels Instant Active Dried Yeast, Merita, and Apito Bun Spice Essence to make spiced fruit sweet bread & buns. | |
| Fruit Bread, Deposited (Formulation #R104f) | Bakels Worldwide | Fruit Bread, Deposited (Formulation #R104f) is a formulation to make loaves of deposited fruit bread using Hercules Bread Concentrate and Bakels Instant Active Yeast. | |
| Fruit Brioche (Formulation #39426N) | Bakels Worldwide | Fruit Brioche (Formulation #39426N) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, and Bakels Instant Active Dried Yeast to make fruit brioche sweet buns. | |
| Fruit Buns (Formulation #04-028) | Bakels Worldwide | Fruit Buns (Formulation #04-028) is a formulation to create fruity sweet buns using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, Les Fruits fruit filling(s), and Diamond Glaze Neutral. | |
| Fruit Filled Bread (Formulation #05-019) | Bakels Worldwide | Fruit Filled Bread (Formulation #05-019) is a formulation to create fruity sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Butta Butteroils Substitute, Bakels Shortening, Unifil Blueberry, and Unifil Strawberry. | |
| Fruit Filled Cookies (Formulation #00-023) | Bakels Worldwide | Fruit Filled Cookies (Formulation #00-023) is a formulation to make tasty fruit-filled cookies using Bakels Baking Powder, Butta Butteroils Substitute, and Unifil Fruit Filling. | |
| Fruit FIlling Using Bakels Piping Gel (Formulation #12-0251) | Bakels Worldwide | Fruit FIlling Using Bakels Piping Gel (Formulation #12-0251) is a formulation to make a sweet fruit filling using Piping Gel Neutral, Apito Blueberry Paste, Apito Flavouring Paste - Lemon, and Apito Flavouring Paste - Strawberry. | |
| Fruit Jam Crumb Cake (Formulation #10-094) | Bakels Worldwide | Fruit Jam Crumb Cake (Formulation #10-094) is a formulation to create sweet fruit jam crumb cakes using Bakels Cake Concentrate and Bakels Margarine Special. | |
| Fruit Scones (Formulation #R722c) | Bakels Worldwide | Fruit Scones (Formulation #R722c) is a formulation to create scrumptious sultana & currant scones using Fino Scone Mix. | |
| Fruit Tart (Formulation #00-022) | Bakels Worldwide | Fruit Tart (Formulation #00-022) is a formulation to make delicious fruit & custard tart pastries using Bakels Shortening and Saphire Neutral. | |
| Fruit Tart (Formulation #04-030) | Bakels Worldwide | Fruit Tart (Formulation #04-030) is a formulation to create tasty fruit & custard tart pastries using Bakels Shortening, Bakels Bake-Stable Custard Mix, Les Fruits Fruit Filling(s), and Saphire Neutral. | |
| Fruit-Filled Cloverleaf Bread (Formulation #06-058) | Bakels Worldwide | Fruit-Filled Cloverleaf Bread (Formulation #06-058) is a formulation to create clover-shaped, blueberry-filled sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, CSP 60, Butta Butteroils Substitute, and Unifil Blueberry. | |
| Fruit-Filled Coffee Cake (Formulation #11-051) | Bakels Worldwide | Fruit-Filled Coffee Cake (Formulation #11-051) is a formulation to make strawberry & coffee cakes using Bakels Muffin Mix, Apito Expresso Paste, Bakels Whipping Cream, and Les Fruits Strawberry 50%. | |
| Fruits of the Forest Mini Cheesecake (Formulation #10-042) | Bakels Worldwide | Fruits of the Forest Mini Cheesecake (Formulation #10-042) is a formulation to make specialty mini cheesecakes using Brite Vanilla Extra Strength. | |
| Fruity Graham Bread (Formulation #R3912002/2011) | Bakels Worldwide | Fruity Graham Bread (Formulation #R3912002/2011) is a formulation to create delicious graham raisin bread using Goliath Graham Bread Mix, Butta Butteroils Substitute, Lecitem Pumpables, Bakels Instant Active Dried Yeast, and Monofresh. | |
| Fudge Brownies (Formulation #08-028) | Bakels Worldwide | Fudge Brownies (Formulation #08-028) is a formulation to create rich chocolate fudge slices using Fino Chocolate Cake Mix and Butta Butteroils Substitute. | |
| Fudgy Meal Rye Loaf (Formulation #10-023) | Bakels Worldwide | Fudgy Meal Rye Loaf (Formulation #10-023) is a formulation to make rich chocolate fudge & rye sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Rotitex, Apito Flavouring Paste – Caramel, Fino Meal Base, Fino Rye Base...展開 Fudgy Meal Rye Loaf (Formulation #10-023) is a formulation to make rich chocolate fudge & rye sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Rotitex, Apito Flavouring Paste – Caramel, Fino Meal Base, Fino Rye Base, Fino Twin Chocolate Chips, and Bakels Dark Choco Fudge. 收起 | |
| Fun-Shaped Cookies (Formulation #09-071) | Bakels Worldwide | Fun-Shaped Cookies (Formulation #09-071) is a formulation to create decorative, fun-shaped cookies using Brite Vanilla Extra Strength, Bakels Baking Powder, Actiwhite, and Butta Butteroils Substitute. | |
| Garlic Scones (Formulation #R722d) | Bakels Worldwide | Garlic Scones (Formulation #R722d) is a formulation to make savoury garlic scones using Fino Scone Mix. |
