| Coffee Boy (09005) (Formulation #09-005) | Bakels Worldwide | Coffee Boy (09005) (Formulation #09-005) is a formulation to create coffee flavoured sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Bakels Bake-Stable Custard Mix, Fino Coffee Boy (Part 2), an...展開 Coffee Boy (09005) (Formulation #09-005) is a formulation to create coffee flavoured sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Bakels Bake-Stable Custard Mix, Fino Coffee Boy (Part 2), and Apito Expresso Paste. 收起 | |
| Coffee Cake Rings and Sticky Buns (Formulation #06-037) | Bakels Worldwide | Coffee Cake Rings and Sticky Buns (Formulation #06-037) is a formulation used to create sweet bread sticky buns and coffee cake rings. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Butta Butteroils Substi...展開 Coffee Cake Rings and Sticky Buns (Formulation #06-037) is a formulation used to create sweet bread sticky buns and coffee cake rings. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Butta Butteroils Substitute, and Rotitex. 收起 | |
| Cornflake Slice (Formulation #31100I) | Bakels Worldwide | Cornflake Slice (Formulation #31100I) is a formulation using Actiwhite solution to make sweet cornflake slices. | |
| Cottage Meal Cob (Formulation #R105i) | Bakels Worldwide | Cottage Meal Cob (Formulation #R105i) is a formulation to create specialty bread rolls using Hercules Roll Mix and Bakels Instant Active Yeast. | |
| Cottage Meal Fruit Bread (Formulation #R105j) | Bakels Worldwide | Cottage Meal Fruit Bread (Formulation #R105j) is a formulation to make specialty fruit bread loaves using Hercules Roll Mix, Fino Meal Base, Apito Fruit Cake Paste, Apito Caramel Colour, and Bakels Instant Active Yeast. | |
| Country Herb Baguette (Formulation #R3994001/2011) | Bakels Worldwide | Country Herb Baguette (Formulation #R3994001/2011) is a formulation to create country herb baguette loaves using Bakels Country Herbs Base and Bakels Instant Active Dried Yeast. | |
| Country Herb Bread and Rolls (Formulation #R139a) | Bakels Worldwide | Country Herb Bread and Rolls (Formulation #R139a) is a formulation to make loaves or rolls of country herb bread using Hercules Bread Concentrate, Bakels Country Herb Specialty Base, Masterfat, and Bakels Instant Active Yeast. | |
| 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 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. | |
| 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. | |
| 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. | |
| 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. | |
| 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. | |
| 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. | |
| 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 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. | |
| 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. | |
| 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. | |
| 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. | |
| 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. | |
| 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 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). | |
| 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. | |
| 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. | |
| 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 | |
| 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 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. | |
| 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. | |
| 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 | |
| Garlic Scones (Formulation #R722d) | Bakels Worldwide | Garlic Scones (Formulation #R722d) is a formulation to make savoury garlic scones using Fino Scone Mix. | |
| Garlic Tear and Share (Formulation #07-090) | Bakels Worldwide | Garlic Tear and Share (Formulation #07-090) is a formulation to create crisp garlic bread using Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Bakels Country Herb Base. | |
| Ginger Loaf (Formulation #R750i) | Bakels Worldwide | Ginger Loaf (Formulation #R750i) is a formulation using Morah Cake Medium and Castor Sugar to make a sweet loaf of gingerbread. | |
| Gourmet Bread (Formulation #00-025) | Bakels Worldwide | Gourmet Bread (Formulation #00-025) is a formulation to create zesty lean bread using Lecitex Bread Improver, Bakels Shortening, Bakels Instant Active Dried Yeast (Low Sugar), Bakels Pesto Base, and Bakels Country Herbs Base. | |
| Grain Bread (Formulation #00-026) | Bakels Worldwide | Grain Bread (Formulation #00-026) is a formulation to create lean grain breads using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Nobro, Bakels Shortening, and Fino Grain Base. | |
| Grain Loaf Bread (04031) (Formulation #04-031) | Bakels Worldwide | Grain Loaf Bread (04031) (Formulation #04-031) is a formulation to make semi-sweet whole grain loaves using Fino Grain Base, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, and Bakels Shortening. | |
| Grain Loaf Bread (04032) (Formulation #04-032) | Bakels Worldwide | Grain Loaf Bread (04032) (Formulation #04-032) is a formulation to produce loaves of semi-sweet whole grain bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, and Bakels 8 Grains Base. | |
| Grain Loaf Bread (05021) (Formulation #05-021) | Bakels Worldwide | Grain Loaf Bread (05021) (Formulation #05-021) is a formulation to create semi-sweet whole grain bread loaves using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Fino Grain Base. | |
| Grain Loaf Bread (Formulation #04-024) | Bakels Worldwide | Grain Loaf Bread (Formulation #04-024) is a formulation to make loaves of semi-sweet whole grain bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Bakels 8 Grains Base. | |
| Green Tea Bun (Formulation #39426B) | Bakels Worldwide | Green Tea Bun (Formulation #39426B) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Merita V, and Bakels Instant Active Dried Yeast to make green tea sweet buns. | |
| Hamburger and Hot Dog Rolls (Formulation #39465D) | Bakels Worldwide | Hamburger and Hot Dog Rolls (Formulation #39465D) is a formulation using Bakels Advance Bread and Roll Concentrate, Bakels Instant Active Dried Yeast, and Merita to make tasty hamburger buns and hotdog rolls. | |
| Hamburger Buns and Soft Rolls (using Hamburger Mix) (Formulation #17500A) | Bakels Worldwide | Hamburger Buns and Soft Rolls (using Hamburger Mix) (Formulation #17500A) is a formulation using Hamburger Mix, Dobrim 500, and Bakels Instant Active Dried Yeast to make tasty white bread buns & rolls. | |
| Hamburger Buns (Formulation #09-011) | Bakels Worldwide | Hamburger Buns (Formulation #09-011) is a formulation to create semi-sweet hamburger buns using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, and Bakels Shortening. | |
| Hamburger Buns (Formulation #R1936003/2011) | Bakels Worldwide | Hamburger Buns (Formulation #R1936003/2011) is a formulation to produce delicious hamburger buns using Rotitex, Lecitem Pumpables, and Bakels Instant Active Dried Yeast. | |
| Hamburger Buns/Hotdog Rolls (Formulation #11-019) | Bakels Worldwide | Hamburger Buns/Hotdog Rolls (Formulation #11-019) is a formulation to make semi-sweet buns and bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Bakels Sweet Dough Blend, Rotitex, and Monofresh Super. | |
| Hamburger Buns/Hotdog Rolls (Formulation #99-016) | Bakels Worldwide | Hamburger Buns/Hotdog Rolls (Formulation #99-016) is a formulation to produce semi-sweet buns and bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Shortening, and Monofresh. | |
| Hawaiian Wheaten Bread (Formulation #09-115) | Bakels Worldwide | Hawaiian Wheaten Bread (Formulation #09-115) is a formulation to create semi-sweet Hawaiian wheat bread using Fino Meal Base, Dobrim Nobro, Bakels Instant Active Dry Yeast (Low Sugar), Bakels Shortening, and Butta Butteroils Substitute. | |
| Herb Baguette (Formulation #00-027) | Bakels Worldwide | Herb Baguette (Formulation #00-027) is a formulation to create tasty country herb bread baguettes using Bakels Instant Active Dry Yeast (Low Sugar), Bakels Country Herbs Base, Lecitex Bread Improver, and Bakels Shortening. | |
| Herb Baguette (Formulation #99-013) | Bakels Worldwide | Herb Baguette (Formulation #99-013) is a formulation to make crisp country herb baguettes using Bakels Instant Active Dry Yeast (Low Sugar), Bakels Country Herbs Base, and Dobrim High Speed. | |
| Herb Loaf (Formulation #00-028) | Bakels Worldwide | Herb Loaf (Formulation #00-028) is a formulation to create semi-sweet herb breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakles Country Herbs Base, and Bakels Shortening. | |
| Herb Pandesal (Formulation #02-027) | Bakels Worldwide | Herb Pandesal (Formulation #02-027) is a formulation to produce semi-sweet Filipino bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Bakels Country Herbs Base, Bakels Shortening, and Bakels Margarine Special. | |
| Herbed Cheese Rolls (Formulation #07-030) | Bakels Worldwide | Herbed Cheese Rolls (Formulation #07-030) is a formulation to create semi-sweet herb & cheese bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Dobrim Nobro, and Bakels Country Herbs Base. | |
| Hi-Fiber Soft Bread (Formulation #R3912003/2011) | Bakels Worldwide | Hi-Fiber Soft Bread (Formulation #R3912003/2011) is a formulation to create fluffy, fiber-rich bread using Goliath Graham Bread Mix, Butta Butteroils Substitute, Lecitem Pumpables, Bakels Instant Active Dried Yeast, and Monofresh. | |
| Hi-Fiber Wholemeal Bread (Formulation #R3912004/2011) | Bakels Worldwide | Hi-Fiber Wholemeal Bread (Formulation #R3912004/2011) is a formulation to make fiber-rich wholewheat buns using Goliath Graham Bread Mix, Bakels Instant Active Dried Yeast, Lecitem Universal, and Butta Butteroils Substitute. | |
| Hi-Fiber Wholemeal Bread (Formulation #R3912005/2011) | Bakels Worldwide | Hi-Fiber Wholemeal Bread (Formulation #R3912005/2011) is a formulation to produce high fiber wholewheat bread using Goliath Graham Bread Mix, Butta Butteroils Substitute, Bakels Instant Active Dried Yeast, and Lecitem Universal. | |
| Honey Wheat Bread (Formulation #03-022) | Bakels Worldwide | Honey Wheat Bread (Formulation #03-022) is a formulation to make semi-sweet honey wheat bread using Butta Butteroils Substitute, Dobrim Nobro, Bakels Instant Active Dry Yeast (High Sugar), and Fino Meal Base. | |
| Honey-Carrot Multiseed Bread (06062) (Formulation #06-062) | Bakels Worldwide | Honey-Carrot Multiseed Bread (06062) (Formulation #06-062) is a formulation to create loaves of semi-sweet multiseed honey & carrot bread using Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar). | |
| Honeycorn Loaves (Formulation #R105f) | Bakels Worldwide | Honeycorn Loaves (Formulation #R105f) is a formulation to create loaves of sweet honey cornbread using Hercules Roll Mix and Bakels Instant Active Yeast. | |
| Hot Cross Bun (Formulation #R3699001/2011) | Bakels Worldwide | Hot Cross Bun (Formulation #R3699001/2011) is a formulation to make sweet, delicious hot cross buns using Apito Hot Cross Bun Concentrate, Bakels Margarine P, and Bakels Instant Active Yeast. | |
| Hot Cross Buns (using Baktem Red) (Formulation #17200B) | Bakels Worldwide | Hot Cross Buns (using Baktem Red) (Formulation #17200B) is a formulation using Baktem Red, Bakels Instant Active Dried Yeast, and Apito Bun Spice Essence to make scrumptious hot cross buns. | |
| Hot Cross Buns (using Hamburger Mix) (Formulation #17500C) | Bakels Worldwide | Hot Cross Buns (using Hamburger Mix) (Formulation #17500C) is a formulation using Dobrim 500, Hamburger Mix, Bakels Instant Active Dried Yeast, and Apito Bun Spice Essence to make fruited & spiced sweet buns. | |
| Hot Cross Buns (using Merita) (Formulation #17700B) | Bakels Worldwide | Hot Cross Buns (using Merita) (Formulation #17700B) is a formulation using Dobrim 500, Merita, Bakels Instant Active Dried Yeast, and Apito Bun Spice Essence to make fruited and spiced sweet buns. | |
| Hot Cross Buns (using Merita V) (Formulation #17750B) | Bakels Worldwide | Hot Cross Buns (using Merita V) (Formulation #17750B) is a formulation using Dobrim 500, Merita V, Bakels Instant Active Dried Yeast, and Apito Bun Spice Essence to make delicious hot cross buns. | |
| Hot Cross Wheat Raisin Buns (Formulation #03-023) | Bakels Worldwide | Hot Cross Wheat Raisin Buns (Formulation #03-023) is a formulation used to create whole wheat & raisin sweet buns. This recipe includes the products Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Fino M...展開 Hot Cross Wheat Raisin Buns (Formulation #03-023) is a formulation used to create whole wheat & raisin sweet buns. This recipe includes the products Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Fino Meal Base, Bakels Shortening, and Diamond Glaze Neutral. 收起 | |
| Huge Egg Bread (Formulation #R1533005/2011) | Bakels Worldwide | Huge Egg Bread (Formulation #R1533005/2011) is a formulation to make delicious egg bread using Butta Butteroils Substitute, Bakels Instant Active Dried Yeast, Bacom A100, and Lecitem Supreme. | |
| Hung Ma Bread (Formulation #08-029) | Bakels Worldwide | Hung Ma Bread (Formulation #08-029) is a formulation to produce distinctive fried Chinese sweet bread. This recipe uses the products Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Lecitem Supreme, Bakels Shortening, and Butta Butteroils...展開 Hung Ma Bread (Formulation #08-029) is a formulation to produce distinctive fried Chinese sweet bread. This recipe uses the products Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Lecitem Supreme, Bakels Shortening, and Butta Butteroils Substitute. 收起 | |
| Isla De Manzanas (Formulation #11-045) | Bakels Worldwide | Isla De Manzanas (Formulation #11-045) is a formulation to create tropical semi-sweet bread using Balec Lacto Albumen, Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Margarine Special, Fino Potato Flakes, Bakels Country Her...展開 Isla De Manzanas (Formulation #11-045) is a formulation to create tropical semi-sweet bread using Balec Lacto Albumen, Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Margarine Special, Fino Potato Flakes, Bakels Country Herb Base, Les Fruits Apple 50%, and Saphire Neutral. 收起 | |
| Japanese Sandwich (Formulation #R1111002/2011) | Bakels Worldwide | Japanese Sandwich (Formulation #R1111002/2011) is a formulation to create tasty Japanese sandwich bread using Rotitex, Lecitem Universal, and Bakels Instant Active Dried Yeast. | |
| Jeniper (Pan de Lechon) (Formulation #09-012) | Bakels Worldwide | Jeniper (Pan de Lechon) (Formulation #09-012) is a formulation to produce pig-shaped semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Fino Grain Base. | |
| Lemon Babka (Formulation #09-013) | Bakels Worldwide | Lemon Babka (Formulation #09-013) is a formulation to produce a round of tasty lemon sweet bread using Balec Lacto Albumen, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Extra Strength, Butta Butteroils Substitute, Apito Lemon Paste, and Brite Vani...展開 Lemon Babka (Formulation #09-013) is a formulation to produce a round of tasty lemon sweet bread using Balec Lacto Albumen, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Extra Strength, Butta Butteroils Substitute, Apito Lemon Paste, and Brite Vanilla Extra Strength. 收起 | |
| Lemon Mango Bread (Formulation #11-064) | Bakels Worldwide | Lemon Mango Bread (Formulation #11-064) is a formulation to produce fruity lemon & mango sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, and Apito Flavouring Paste - Lemon. | |
| Loaf Bread (07076) (Formulation #07-076) | Bakels Worldwide | Loaf Bread (07076) (Formulation #07-076) is a formulation to create tasty semi-sweet bread loaves using Bakels Instant Active Dry Yeast (High Sugar), Rotitex, Dobrim Nobro, Monofresh, and CSP 60. | |
| Loaf Bread (08032) (Formulation #08-032) | Bakels Worldwide | Loaf Bread (08032) (Formulation #08-032) is a formulation to make loaves of tasty semi-sweet bread using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Lecitem Supreme Bread Improver. | |
| Loaf Bread (09015) (Formulation #09-015) | Bakels Worldwide | Loaf Bread (09015) (Formulation #09-015) is a formulation to produce delicious semi-sweet bread loaves using Bakels Instant Active Dry Yeast (High Sugar), CSP 60, and Lecitem Pumpables. | |
| Loaf Bread (09016) (Formulation #09-016) | Bakels Worldwide | Loaf Bread (09016) (Formulation #09-016) is a formulation to produce tasty loaves of semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), CSP 60, and Lecitem Pumpables. | |
| Loaf Bread (10008) (Formulation #10-008) | Bakels Worldwide | Loaf Bread (10008) (Formulation #10-008) is a formulation to create delectable semi-sweet bread loaves using Bakels Instant Active Dry Yeast (Low Sugar), CSP 60, Dobrim Extra Strength, and Bakels Shortening. | |
| Loaf Bread (10061) (Formulation #10-061) | Bakels Worldwide | Loaf Bread (10061) (Formulation #10-061) is a formulation to make delicious loaves of semi-sweet bread using Bakels Instant Active Dry Yeast (Low Sugar), CSP 60, Bakels Shortening, and Dobrim Sweet. |
