| No Sugar Added Cheese Herb Pandesal (Formulation #09-121) | Bakels Worldwide | No Sugar Added Cheese Herb Pandesal (Formulation #09-121) is a formulation to produce savoury Filipino bread rolls with no added sugar using Dobrim Sweet, Bakels Instant Active Dry Yeast (Low Sugar), Bakels Shortening, and Bakels Country Herbs Base. | |
| No Sugar Added Doughnuts (Formulation #09-113) | Bakels Worldwide | No Sugar Added Doughnuts (Formulation #09-113) is a formulation to produce tasty golden sweet bread with no added sugar using Dobrim Sweet, Bakels Shortening, Bakels Instant Active Dry Yeast (Low Sugar), Fino Double Acting Baking Powder, and Monofresh. | |
| No Sugar Added Grain Bread (Formulation #09-020) | Bakels Worldwide | No Sugar Added Grain Bread (Formulation #09-020) is a formulation to create fresh multigrain bread with no added sugar using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Sweet, Bakels Shortening, and Bakels Eight Grain Base. | |
| No Sugar Added Loaf Bread (Formulation #09-021) | Bakels Worldwide | No Sugar Added Loaf Bread (Formulation #09-021) is a formulation to make light, fluffy, no sugar added sandwich bread using Bakels Instant Active Dry Yeast (Low Sugar), Bakels Shortening, and Dobrim Sweet. | |
| No Sugar Added Oat-Wheat Bread (Formulation #09-022) | Bakels Worldwide | No Sugar Added Oat-Wheat Bread (Formulation #09-022) is a formulation to make healthy wholegrain oat & wheat bread with no added sugar using Fino Meal Base, Bakels Instant Active Dry Yeast (Low Sugar), and Dobrim Sweet. | |
| No Sugar Added Pan De Sal (Formulation #09-023) | Bakels Worldwide | No Sugar Added Pan De Sal (Formulation #09-023) is a formulation to produce delicious Filipino sweet rolls with no added sugar using Bakels Shortening, Bakels Instant Active Dry Yeast (Low Sugar), and Dobrim Sweet. | |
| No Sugar Added Plaited Grain Bread (Formulation #09-029) | Bakels Worldwide | No Sugar Added Plaited Grain Bread (Formulation #09-029) is a formulation to make delicious braided multigrain bread with no added sugar using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Sweet, Bakels Shortening, and Bakels 8 Grains Base. | |
| No Sugar Added Potato Bread (Formulation #09-117) | Bakels Worldwide | No Sugar Added Potato Bread (Formulation #09-117) is a formulation to create tasty potato bread with no added sugar using Dobrim Sweet, Bakels Instant Active Dry Yeast (Low Sugar), Butta Butteroils Substitute, and Fino Potato Flakes. | |
| No Sugar Added Raisin Bread (Formulation #09-118) | Bakels Worldwide | No Sugar Added Raisin Bread (Formulation #09-118) is a formulation to make sweet raisin bread with no added sugar using Butta Butteroils Substitute, Dobrim Sweet, and Bakels Instant Active Dry Yeast (High Sugar). | |
| No Sugar Added Sweet Dough (ensaymada, cheese roll or dinner roll) (Formulation #09-038) | Bakels Worldwide | No Sugar Added Sweet Dough (ensaymada, cheese roll or dinner roll) (Formulation #09-038) is a formulation to produce cheesy Filipino sweet rolls with no added sugar. This recipe uses the products Dobrim Sweet and Bakels Instant Active Dry Yeast (Low Sugar...展開 No Sugar Added Sweet Dough (ensaymada, cheese roll or dinner roll) (Formulation #09-038) is a formulation to produce cheesy Filipino sweet rolls with no added sugar. This recipe uses the products Dobrim Sweet and Bakels Instant Active Dry Yeast (Low Sugar). 收起 | |
| No Sugar Added Wheat Bread (Formulation #09-040) | Bakels Worldwide | No Sugar Added Wheat Bread (Formulation #09-040) is a formulation to create loaves of hearty wheat bread with no added sugar. This recipe uses the products Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Sweet, Bakels Shortening, CSP 60, and Fino Meal...展開 No Sugar Added Wheat Bread (Formulation #09-040) is a formulation to create loaves of hearty wheat bread with no added sugar. This recipe uses the products Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Sweet, Bakels Shortening, CSP 60, and Fino Meal Base. 收起 | |
| NSA Wheat Pan De Sal (Formulation #10-080) | Bakels Worldwide | NSA Wheat Pan De Sal (Formulation #10-080) is a formulation to create tasty, no sugar added, whole wheat Filipino sweet rolls. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Sweet, Fino Meal Base, and Bakels Shorteni...展開 NSA Wheat Pan De Sal (Formulation #10-080) is a formulation to create tasty, no sugar added, whole wheat Filipino sweet rolls. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Sweet, Fino Meal Base, and Bakels Shortening. 收起 | |
| Oat-Wheat Bread (Formulation #05-034) | Bakels Worldwide | Oat-Wheat Bread (Formulation #05-034) is a formulation to create hearty whole grain oat & wheat bread using Fino Meal Base, Bakels Instant Active Dry Yeast (High Sugar), and Lecitem Supreme Bread Improver. | |
| Oatmeal Whoopie Pie (Formulation #11-061) | Bakels Worldwide | Oatmeal Whoopie Pie (Formulation #11-061) is a formulation to produce delicious oatmeal whoopie pie sandwiches using Bakels Muffin Mix, Bakels Shortening, and Brite Vanilla Extra Strength. | |
| Old Fashioned Treacle Biscuits (Formulation #R750o) | Bakels Worldwide | Old Fashioned Treacle Biscuits (Formulation #R750o) is a formulation to make scrumptious vintage treacle biscuits/cookies using Morah Cake Medium (MB). | |
| Onion Scones (Formulation #R722k) | Bakels Worldwide | Onion Scones (Formulation #R722k) is a formulation to produce savoury onion scones using Fino Scone Mix. | |
| Orange Blossom Brioche (Formulation #39426Q) | Bakels Worldwide | Orange Blossom Brioche (Formulation #39426Q) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Bakels Instant Active Dried Yeast, and Apito Orange Flavouring Paste to make zesty orange sweet buns. | |
| Orange Choco Grain Cake (Formulation #10-013) | Bakels Worldwide | Orange Choco Grain Cake (Formulation #10-013) is a formulation to create a delicious multigrain & chocolate-orange layer cake with creamy orange icing. This recipe uses the products Bakels Muffin Mix, Bakels Eight Grain Base, Fino Chocolate Cake Mix, Butt...展開 Orange Choco Grain Cake (Formulation #10-013) is a formulation to create a delicious multigrain & chocolate-orange layer cake with creamy orange icing. This recipe uses the products Bakels Muffin Mix, Bakels Eight Grain Base, Fino Chocolate Cake Mix, Butta Butteroils Substitute, Whip-Brite Whipped Topping Powder, and Apito Orange Paste. 收起 | |
| Orange Coffee Twist (Formulation #10-014) | Bakels Worldwide | Orange Coffee Twist (Formulation #10-014) is a formulation to create loaves of twisted, semi-sweet orange & coffee bread. This recipe uses the products Dobrim Sweet, CSP 60, Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Bakels...展開 Orange Coffee Twist (Formulation #10-014) is a formulation to create loaves of twisted, semi-sweet orange & coffee bread. This recipe uses the products Dobrim Sweet, CSP 60, Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Bakels Shortening, Apito Expresso Paste, and Apito Flavouring Paste - Orange. 收起 | |
| Orange Glazed Coffee Cake (Formulation #00-035) | Bakels Worldwide | Orange Glazed Coffee Cake (Formulation #00-035) is a formulation to make rich, orange glazed coffee cake rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Apito Flavouring Paste - Orange, and Bakels Margarine Special. | |
| Orange Multiseed Bread (Formulation #09-026) | Bakels Worldwide | Orange Multiseed Bread (Formulation #09-026) is a formulation to produce delicious multiseed orange sweet rolls using Low GI Multiseed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Apito Flavouring Paste - Orange, and Bakels Margarine S...展開 Orange Multiseed Bread (Formulation #09-026) is a formulation to produce delicious multiseed orange sweet rolls using Low GI Multiseed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Apito Flavouring Paste - Orange, and Bakels Margarine Special. 收起 | |
| Orange Poppy Seeds Muffin (Light) (Formulation #R3847002/2011) | Bakels Worldwide | Orange Poppy Seeds Muffin (Light) (Formulation #R3847002/2011) is a formulation to produce tasty, light orange & poppy seed muffins using Bakels Orange & Poppy Seed Muffin Mix and Bakels Creme Cake Mix. | |
| Orange Rum Savarin (Formulation #07-039) | Bakels Worldwide | Orange Rum Savarin (Formulation #07-039) is a formulation to make a delicious orange rum cake ring using Bakels Instant Active Dry Yeast (High Sugar), Apito Orange Paste, and Bakels Chocolate Truffle (Heat & Pour). | |
| Original Chocolate Chip Cookies (Formulation #99-020) | Bakels Worldwide | Original Chocolate Chip Cookies (Formulation #99-020) is a formulation to create classic chocolate chip cookies using Bakels Margarine Special, Brite Vanilla Extra Strength, and Fino Dark Chocolate Chips. | |
| Pacencia Cookies (Formulation #04-044) | Bakels Worldwide | Pacencia Cookies (Formulation #04-044) is a formulation to produce delicious Filipino waffers using Bakels Baking Powder. | |
| Pacencia (Formulation #11-026) | Bakels Worldwide | Pacencia (Formulation #11-026) is a formulation to make tasty Filipino vanilla waffer cookies using Brite Vanilla Extra Strength and Fino Double Acting Baking Powder. | |
| Pan De Agua (with Hopia Filling) (Formulation #08-044) | Bakels Worldwide | Pan De Agua (with Hopia Filling) (Formulation #08-044) is a formulation to create Filipino water bread sweet rolls using Bakels Instant Active Dry Yeast (High Sugar), Bakels Baking Powder, Bakels Shortening, Butta Butteroils Substitute, and Dobrim High Sp...展開 Pan De Agua (with Hopia Filling) (Formulation #08-044) is a formulation to create Filipino water bread sweet rolls using Bakels Instant Active Dry Yeast (High Sugar), Bakels Baking Powder, Bakels Shortening, Butta Butteroils Substitute, and Dobrim High Speed. 收起 | |
| Pan De Kastila (Formulation #01-026) | Bakels Worldwide | Pan De Kastila (Formulation #01-026) is a formulation to make tasty Filipino sweet bread rolls with strawberry filling. This recipe uses the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, CSP 60, Bakels Shortening, Bakels Margar...展開 Pan De Kastila (Formulation #01-026) is a formulation to make tasty Filipino sweet bread rolls with strawberry filling. This recipe uses the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, CSP 60, Bakels Shortening, Bakels Margarine Special, and Unifil Strawberry. 收起 | |
| Pan De Patatas (Formulation #08-045) | Bakels Worldwide | Pan De Patatas (Formulation #08-045) is a formulation to produce semi-sweet Filipino potato rolls using Fino Potato Flakes, Dobrim Nobro, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Butta Butteroils Substitute. | |
| Pan De Sal (Formulation #99-021) | Bakels Worldwide | Pan De Sal (Formulation #99-021) is a formulation to create semi-sweet Filipino bread rolls using Bakels Shortening, Bakels Instant Active Dry Yeast (High Sugar), Fino 50, and Balec Lacto Albumen. | |
| Pan Pizza Dough (Formulation #09-125) | Bakels Worldwide | Pan Pizza Dough (Formulation #09-125) is a formulation to create dough for crispy pizza crust using Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Rotitex. | |
| Pancakes (Formulation #R772k) | Bakels Worldwide | Pancakes (Formulation #R772k) is a formulation to make delicious pancakes using Fino Scone Mix. | |
| Pandan Cake (Formulation #06-073) | Bakels Worldwide | Pandan Cake (Formulation #06-073) is a formulation to produce a rich pandan sponge cake using Bakels Baking Powder, Ovalett Cake Emulsifier, and Apito Pandan Paste. | |
| Pandan Cake (Formulation #08-046) | Bakels Worldwide | Pandan Cake (Formulation #08-046) is a formulation to create a creamy pandan chiffon cake using Bakels Baking Powder and Apito Pandan Paste. | |
| Pandan Custard Loaf (Formulation #R3340001/2011) | Bakels Worldwide | Pandan Custard Loaf (Formulation #R3340001/2011) is a formulation to make a rich pandan custard cake loaf. This recipe includes the products Pandan Kaya Premix, Bakels Margarine P, Apito Pandan Paste, Bakels Instant Active Dried Yeast, Bacom A100, and Lec...展開 Pandan Custard Loaf (Formulation #R3340001/2011) is a formulation to make a rich pandan custard cake loaf. This recipe includes the products Pandan Kaya Premix, Bakels Margarine P, Apito Pandan Paste, Bakels Instant Active Dried Yeast, Bacom A100, and Lecitem Universal. 收起 | |
| Pandan Kaya Buns (Formulation #04-048) | Bakels Worldwide | Pandan Kaya Buns (Formulation #04-048) is a formulation to produce tasty pandan & coconut jam sweet buns using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Butta Butteroils Substitute, and Pandan Kaya Premix. | |
| Pandan Kaya Filling/Topping (Formulation #04-049) | Bakels Worldwide | Pandan Kaya Filling/Topping (Formulation #04-049) is a formulation to make a tasty pandan coconut jam filling/topping using Pandan Kaya Premix. | |
| Pandan Kaya Macapuno Roll (Formulation #05-036) | Bakels Worldwide | Pandan Kaya Macapuno Roll (Formulation #05-036) is a formulation to create rich pandan coconut jam sweet rolls using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, Pandan Kaya Premix, and Apito Pandan Paste. | |
| Pandan Kaya Pastel Buns (Formulation #10-114) | Bakels Worldwide | Pandan Kaya Pastel Buns (Formulation #10-114) is a formulation to produce sweet pandan coconut jam buns using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Pandan Kaya Premix. | |
| Pandan Mousse Cake (Formulation #07-099) | Bakels Worldwide | Pandan Mousse Cake (Formulation #07-099) is a formulation to create creamy pandan mousse mini cakes using Apito Pandan Paste. | |
| Pandan Mousse Cake (Single-Serve) (Formulation #09-095) | Bakels Worldwide | Pandan Mousse Cake (Single-Serve) (Formulation #09-095) is a formulation to make a delicious single-serving pandan mousse cake using Pettina Sponge Mix Complete and Apito Pandan Paste. | |
| Pandesal (Formulation #09-027) | Bakels Worldwide | Pandesal (Formulation #09-027) is a formulation to make semi-sweet Filipino bread rolls using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Bakels Margarine Special. | |
| Pandesal Putok (Formulation #01-027) | Bakels Worldwide | Pandesal Putok (Formulation #01-027) is a formulation to produce crowned, semi-sweet Filipino bread rolls using Dobrim Nobro, Bakels Instant Active Dry Yeast (High Sugar), Bakels Margarine Special, and Butta Butteroils Substitute. | |
| Panettone (Formulation #00-036) | Bakels Worldwide | Panettone (Formulation #00-036) is a formulation to create zesty Italian Christmas bread using Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Brite Vanilla Extra Strength, and Lecitex Bread Improver. | |
| Panini (06074) (Formulation #06-074) | Bakels Worldwide | Panini (06074) (Formulation #06-074) is a formulation to make crusty Italian sandwich bread using Bakels Instant Active Dry Yeast (Low Sugar), Lecitem Supreme, Bakels Shortening, Bakels Pesto Base, and Bakels Country Herbs Base. | |
| Panini Bread (05037) (Formulation #05-037) | Bakels Worldwide | Panini Bread (05037) (Formulation #05-037) is a formulation to produce crisp Italian sandwich bread using Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), Rotitex, and Bakels Country Herbs Base. | |
| Panini Bread (06111) (Formulation #06-111) | Bakels Worldwide | Panini Bread (06111) (Formulation #06-111) is a formulation to create delicious Italian sandwich bread using Bakels Instant Active Dry Yeast (Low Sugar), Rotitex, and Bakels Country Herbs Base. | |
| Panini Bread (99022) (Formulation #99-022) | Bakels Worldwide | Panini Bread (99022) (Formulation #99-022) is a formulation to produce crispy Italian sandwich bread using Bakels Instant Active Dry Yeast (Low Sugar) and Lecitex Bread Improver. | |
| Panini Bread (Formulation #R1913004/2011) | Bakels Worldwide | Panini Bread (Formulation #R1913004/2011) is a formulation to produce tasty Italian sandwich bread using Lecitem Universal and Bakels Instant Active Dried Yeast. | |
| Party Waffles (Formulation #13-006) | Bakels Worldwide | Party Waffles (Formulation #13-006) is a formulation to make festive waffles using Bakels Red Velvet Cake Mix, Bakels Whipping Cream, Bakels Dark Choco Fudge, Bakels Bavarian Cream, Apito Strawberry Paste, and Apito Chocolate Rice. | |
| Pastel Bun (Formulation #09-028) | Bakels Worldwide | Pastel Bun (Formulation #09-028) is a formulation to produce tasty Filipino sweet buns using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Brite Vanilla Extra Strength. | |
| Pastel (Formulation #00-037) | Bakels Worldwide | Pastel (Formulation #00-037) is a formulation to make delicious Filipino sweet rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, and Brite Vanilla Extra Strength. | |
| Pastry Dough for Curry Puff (Formulation #R1533015/2011) | Bakels Worldwide | Pastry Dough for Curry Puff (Formulation #R1533015/2011) is a formulation to produce tasty curry puff pastry dough using Butta Butteroils Substitute. | |
| Pastry Dough (Formulation #R1533010/2011) | Bakels Worldwide | Pastry Dough (Formulation #R1533010/2011) is a formulation to create creamy danish/puff pastry dough using Butta Butteroils Substitute and Castor Sugar. | |
| Pastry Dough (Formulation #R1680003/2011) | Bakels Worldwide | Pastry Dough (Formulation #R1680003/2011) is a formulation to make buttery danish/puff pastry dough using the products Starlight and Butta Butteroils Substitute. | |
| Pau (Formulation #R2980001/2011) | Bakels Worldwide | Pau (Formulation #R2980001/2011) is a formulation to create Malaysian-style steamed buns using Rotitex, Hercules Baking Powder (Double Acting), Monofresh, Lecitem Universal, and Bakels Instant Active Dried Yeast. | |
| Peanut Brownies (Formulation #R730f) | Bakels Worldwide | Peanut Brownies (Formulation #R730f) is a formulation to make rich peanut & chocolate brownies using Bakels Cookie Concentrate and Apito Chocolate Paste. | |
| Peanut Butter Coco Alligators (Formulation #08-047) | Bakels Worldwide | Peanut Butter Coco Alligators (Formulation #08-047) is a formulation to produce delicious peanut butter & coconut sweet buns using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, and Bakels Bake-Stab...展開 Peanut Butter Coco Alligators (Formulation #08-047) is a formulation to produce delicious peanut butter & coconut sweet buns using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, and Bakels Bake-Stable Custard Mix. 收起 | |
| Peanut Cookies (Formulation #R730q) | Bakels Worldwide | Peanut Cookies (Formulation #R730q) is a formulation to produce scrumptious peanut cookies using Bakels Cookie Concentrate. | |
| Peppermint Slice (Formulation #R740d) | Bakels Worldwide | Peppermint Slice (Formulation #R740d) is a formulation to create cool minty Afghan slices using Apito Afghan Biscuit Mix, Morah Cake Medium, and Apito Peppermint Essence. | |
| Pesto Biscuit (Formulation #06-076) | Bakels Worldwide | Pesto Biscuit (Formulation #06-076) is a formulation to make crunchy pesto biscuits/crackers using Bakels Shortening, Bakels Baking Powder, and Bakels Pesto Base. | |
| Pesto Bread (Formulation #00-038) | Bakels Worldwide | Pesto Bread (Formulation #00-038) is a formulation to produce zesty pesto flatbread using Bakels Instant Active Dry Yeast (Low Sugar), Lecitex Bread Improver, Bakels Shortening, and Bakels Pesto Base. | |
| Pesto Garlic Sauce (Formulation #07-040) | Bakels Worldwide | Pesto Garlic Sauce (Formulation #07-040) is a formulation to create a savoury pesto & garlic spread/pasta sauce using Bakels Pesto Base. | |
| Pesto Herb Cream Cheese Spread (Formulation #04-051) | Bakels Worldwide | Pesto Herb Cream Cheese Spread (Formulation #04-051) is a formulation to make a flavourful pesto & herb cream cheese spread. | |
| Pettina American Brownie (Formulation #R3823001/2011) | Bakels Worldwide | Pettina American Brownie (Formulation #R3823001/2011) is a formulation to produce rich, American-style chocolate brownies using Pettina American Brownie Mix and Bakels Margarine P. | |
| Piaya (Formulation #11-027) | Bakels Worldwide | Piaya (Formulation #11-027) is formulation to produce tasty, muscovado-filled flatbread biscuits using Bakels Shortening. | |
| Pie Bottom Pastry - Sweet Pastry (Formulation #R750b) | Bakels Worldwide | Pie Bottom Pastry - Sweet Pastry (Formulation #R750b) is a formulation to create sweet pie pastry dough using Morah Cake Medium, NZB Icing Sugar, and Apito Butta Vanilla Essence. | |
| Pikelets (Formulation #R722b) | Bakels Worldwide | Pikelets (Formulation #R722b) is a formulation to make tasty New Zealand-style pancakes using Fino Scone Mix. | |
| Pineapple Cookies (Formulation #R3792002/2011) | Bakels Worldwide | Pineapple Cookies (Formulation #R3792002/2011) is a formulation to create sweet pineapple jam biscuits/cookies using Apito Biscuit Mix and Bakels Margarine P. | |
| Pineapple Supreme Cake (Formulation #00-039) | Bakels Worldwide | Pineapple Supreme Cake (Formulation #00-039) is a formulation to produce a creamy pineapple cake using Butta Butteroils Substitute, Ovalett Special (NC), Bakels Baking Powder, Brite Vanilla Extra Strength, and Whip-Brite Whipped Topping Powder. | |
| Pinwheel Cookies (Formulation #08-048) | Bakels Worldwide | Pinwheel Cookies (Formulation #08-048) is a formulation to make delicious chocolate & vanilla swirl cookies using Bakels Alkalized Cocoa Powder, Brite Vanilla Extra Strength, Bakels Baking Powder, and Butta Butteroils Substitute. | |
| Pizza Bases (Formulation #R722l) | Bakels Worldwide | Pizza Bases (Formulation #R722l) is a formulation to create sweet pizza crusts using Fino Scone Mix. | |
| Pizza Dough (Formulation #05-038) | Bakels Worldwide | Pizza Dough (Formulation #05-038) is a formulation to make tasty pizza crust dough using Bakels Instant Active Dry Yeast (Low Sugar), Fino Bread Improver, CSP 60, Bakels Pesto Base, and Bakels Shortening. | |
| Pizza Dough (Formulation #R7314001/2011) | Bakels Worldwide | Pizza Dough (Formulation #R7314001/2011) is a formulation to produce delicious pizza crust dough using Bakels Margarine P and Bakels Instant Active Dried Yeast. | |
| Pizza Pockets (Formulation #99-023) | Bakels Worldwide | Pizza Pockets (Formulation #99-023) is a formulation to create savoury pizza pockets using Bakels Instant Active Dry Yeast (Low Sugar), Fino Bread Improver, CSP 60, Bakels Pesto Base, and Bakels Shortening. | |
| Plain Biscuit (Formulation #R3792005/2011) | Bakels Worldwide | Plain Biscuit (Formulation #R3792005/2011) is a formulation to make scrumptious plain biscuits/cookies using Apito Biscuit Mix and Bakels Margarine P. | |
| Plaited Grain Bread (Formulation #07-041) | Bakels Worldwide | Plaited Grain Bread (Formulation #07-041) is a formulation to produce delicious braided multigrain bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, and Bakels 8 Grains Base. | |
| Polo Buns (Formulation #12-032) | Bakels Worldwide | Polo Buns (Formulation #12-032) is a formulation to create tasty, sweet polo buns using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Fino Potato Flakes, Apito Chocolate Paste, Fino Coffee Boy Topping (Part 2), and Apito Butta Van...展開 Polo Buns (Formulation #12-032) is a formulation to create tasty, sweet polo buns using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Fino Potato Flakes, Apito Chocolate Paste, Fino Coffee Boy Topping (Part 2), and Apito Butta Vanilla Essence. 收起 | |
| Polo Wheat Buns (Formulation #07-091) | Bakels Worldwide | Polo Wheat Buns (Formulation #07-091) is a formulation to make semi-sweet whole wheat polo buns using Fino Meal Base, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Extra Strength, Rotitex, and Butta Butteroils Substitute. | |
| Polvoron (Formulation #10-004) | Bakels Worldwide | Polvoron (Formulation #10-004) is a formulation to produce soft, crumbly Filipino shortbread cookies using Bakels Shortening. | |
| Poppy and Yoghurt Cake (Formulation #05-039) | Bakels Worldwide | Poppy and Yoghurt Cake (Formulation #05-039) is a formulation to create tangy lemon poppyseed & yoghurt cakes using Bakels Muffin Mix and Apito Lemon Paste. | |
| Pork Floss Bun (Formulation #39426I) | Bakels Worldwide | Pork Floss Bun (Formulation #39426I) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Merita V, and Bakels Instant Active Dried Yeast to make pork floss sweet buns. | |
| Potato Bread (Formulation #R1525/1528005/2011) | Bakels Worldwide | Potato Bread (Formulation #R1525/1528005/2011) is a formulation to create scrumptious potato buns using Bakels Margarine P and Bakels Instant Active Dried Yeast. | |
| Potato Bread (Formulation #R3964001/2011) | Bakels Worldwide | Potato Bread (Formulation #R3964001/2011) is a formulation to make delicious potato buns using Bakels Potato Bread Concentrate and Bakels Margarine P. | |
| Potato Bun (Formulation #R1913005/2011) | Bakels Worldwide | Potato Bun (Formulation #R1913005/2011) is a formulation to create fluffy potato bread buns using Bakels Margarine P, Bakels Instant Active Dried Yeast, and Lecitem Universal. | |
| Potato Bun (Formulation #R1936014/2011) | Bakels Worldwide | Potato Bun (Formulation #R1936014/2011) is a formulation to make delicious potato bread buns using Bakels Margarine P, Bakels Instant Active Dried Yeast, and Lecitem Pumpables. | |
| Potato Bun (Formulation #R7820002/2011) | Bakels Worldwide | Potato Bun (Formulation #R7820002/2011) is a formulation to produce tasty potato bread buns using Bakels Margarine P, Lecitem Pumpables, and Bakels Instant Active Dried Yeast. | |
| Potato Bun (Formulation #R7830001/2011) | Bakels Worldwide | Potato Bun (Formulation #R7830001/2011) is a formulation to create scrumptious potato bread buns using Bakels Margarine P, Bakels Instant Active Dried Yeast, and Lecitem Pumpables. | |
| Potato Churros (Formulation #07-042) | Bakels Worldwide | Potato Churros (Formulation #07-042) is a formulation to make golden fried, cinnamon & sugar coated pastry sticks using Fino Potato Flakes, Bakels Baking Powder, and Brite Vanilla Extra Strength. | |
| Potato Spice Cake (Formulation #07-044) | Bakels Worldwide | Potato Spice Cake (Formulation #07-044) is a formulation to produce a delicious spiced potato bundt cake using Fino Potato Flakes, Bakels Baking Powder, Bakels Chocolate Truffle (Heat & Pour), Bakels Whipping Cream, and Brite Vanilla Extra Strength. | |
| Potato Sweet Dough (Formulation #07-093) | Bakels Worldwide | Potato Sweet Dough (Formulation #07-093) is a formulation to create decadent sweet bread using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, Butta Butteroils Substitute, Diamond Glaze Neutral...展開 Potato Sweet Dough (Formulation #07-093) is a formulation to create decadent sweet bread using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, Butta Butteroils Substitute, Diamond Glaze Neutral, Les Fruits Blueberry 50%, Les Fruits Strawberry 50%, and Les Fruits Apple 50%. 收起 | |
| P&P Cake (Formulation #09-059) | Bakels Worldwide | P&P Cake (Formulation #09-059) is a formulation to create a decorative mousse cake using Pettina Sponge Mix Complete, Apito Ube Paste, Bakels Whipping Cream, Actiwhite, and Fino Dark Chocolate Buttons. | |
| Premium Buttery Pound Cake (Formulation #R3810001/2011) | Bakels Worldwide | Premium Buttery Pound Cake (Formulation #R3810001/2011) is a formulation to create rich, buttery pound cake using Pettina Butter Cake Mix and Bakels Butta Blends. | |
| Premium Ensaymada (09030) (Formulation #09-030) | Bakels Worldwide | Premium Ensaymada (09030) (Formulation #09-030) is a formulation to make high quality Filipino sweet rolls using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Fino Potato Flakes. | |
| Premium Ensaymada (Formulation #04-020) | Bakels Worldwide | Premium Ensaymada (Formulation #04-020) is a formulation to produce select Filipino sweet rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, and Fino Potato Flakes. | |
| Premium Sweet Dough (Formulation #08-049) | Bakels Worldwide | Premium Sweet Dough (Formulation #08-049) is a formulation to create excellent, high quality sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Extra Strength, Fino Potato Flakes, Bakels Shortening, and Butta Butteroils Substitute. | |
| Premium White Sandwich Bread (Formulation #36155F) | Bakels Worldwide | Premium White Sandwich Bread (Formulation #36155F) is a formulation using Bakels Fermdor WM, Quantum Plus Improver, Voltem, Bacom A100, and Bakels Instant Active Dried yeast to make exceptional white sandwich bread. | |
| Premium Wholemeal Sandwich Bread (Formulation #36154A) | Bakels Worldwide | Premium Wholemeal Sandwich Bread (Formulation #36154A) is a formulation using Fermdor Germ, Voltem, Bakels Instant Active Dried Yeast, Quantum Plus Improver, and Bacom A100 to make high quality whole grain sourdough bread. | |
| 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. |
