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FOOD FORMULATION DIRECTORY
Formulations in this industry.
Baked Alaska (Formulation #09-044)
Baked Alaska (Formulation #09-044) is a formulation used to create a signature dessert consisting of sponge cake topped with ice cream and covered in meringue. This formulation includes the products Pettina Sponge Mix Complete and Actiwhite.
Baked Christmas Cheesecake (Formulation #57910V)
Baked Christmas Cheesecake (Formulation #57910V) is a formulation using Bakels Gourmet Cheesecake Mix and Apito Rum Flavouring Paste to make a festive holiday cheesecake.
Bakels Cake Trio (Formulation #07-002)
Bakels Cake Trio (Formulation #07-002) is a formulation used to create chocolate-strawberry-yam flavoured sponge cakes. This formulation includes the products Pettina Sponge Mix Complete, Apito Chocolate Paste, Apito Strawberry Paste, Apito Yam Paste, and Bakels Whipping Cream.
Bakery Cream (100% Butter) (Formulation #08-002)
Bakery Cream (100% Butter) (Formulation #08-002) is a formulation to make a cream filling/icing for baked goods such as layer cakes, using Bakels Shortening.
Banana Apple Cinnamon Roll (Formulation #10-010)
Banana Apple Cinnamon Roll (Formulation #10-010) is a formulation used to create tasty banana & apple cinnamon rolls. This formulation includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), CSP 60, Apito Flavouring Paste - Lemon, Bakels Margarine Special, Les Fruits Apple 50%, and Bakels Whipping Cream.
Banana Apple Custard Pie (Formulation #12-017)
Banana Apple Custard Pie (Formulation #12-017) is a formulation to make a banana & apple custard pie. This formulation includes the products Les Fruits Apple 50%, Bakels Bake-Stable Custard Mix, Apito Essences - Butta Vanilla, Whip-Brite Whipped Topping Powder, and Diamond Glaze Caramel Toffee.
Banana Cake (01002) (Formulation #01-002)
Banana Cake (01002) (Formulation #01-002) is a formulation used to create banana bread/cake loaves. This formulation includes the products Bakels Margarine Special, Ovalett Cake Emulsifier, and Bakels Baking Powder.
Banana Cake (06009) (Formulation #06-009)
Banana Cake (06009) (Formulation #06-009) is a formulation used to create banana bread/cake loaves. This formulation includes the products Bakels Margarine Special, Ovalett Cake Emulsifier, and Bakels Baking Powder.
Banana Cake Loaf (Formulation #02-003)
Banana Cake Loaf (Formulation #02-003) is a formulation used to create banana bread/cake loaves. This formulation includes the products Ovalett Cake Emulsifier and Bakels Baking Powder.
Banana Cake Muffins (Formulation #38280I)
Banana Cake Muffins (Formulation #38280I) is a formulation to produce sweet banana cake muffins using Bakels Creme Cake Muffin Mix and Apito Banana Flavouring Paste.
Banana Chocolate Cake (Formulation #03-002)
Banana Chocolate Cake (Formulation #03-002) is a formulation to make banana & chocolate mini cakes using Fino Chocolate Cake Mix and Fino Dark Chocolate Buttons.
Banana Chocolate Domes
Banana Chocolate Domes is a dome composed of tarte au chocolate, banana mousse, white glazing and chocolate decoration. This formulation is created with the products Tarte au Chocolat, Kranfil's Cioccolato and Alaska-Express Banana.
Banana Creme Cake Churros with Orange Caramel Custard (Formulation #07-003)
Banana Creme Cake Churros with Orange Caramel Custard (Formulation #07-003) is a formulation used to create a specialty banana cream cake. This recipe includes the products Bakels Muffin Mix, Balec Lacto Albumen, Bakels Whipping Cream, Bakels Bake-Stable Custard Mix, Apito Flavouring Paste - Orange, and Apito Essences - Butta Vanilla.
Banana Expresso Cake with Chocolate Streusel (Formulation #08-003)
Banana Expresso Cake with Chocolate Streusel (Formulation #08-003) is a formulation used to create a specialty banana & coffee cake. This formulation includes the products Bakels Muffin Mix, Apito Expresso Paste, and Fino Dark Chocolate Buttons.
Banana Honey Oats Cookies (Formulation #08-004)
Banana Honey Oats Cookies (Formulation #08-004) is a formulation used to create banana & honey oatmeal cookies. This formulation includes the products Brite Vanilla Extra Strength, Fino Meal Base, and Bakels Baking Powder.
Banana Loaf (using Bales Homestyle Cake Mix) (Formulation #38340P)
Banana Loaf (using Bales Homestyle Cake Mix) (Formulation #38340P) is a formulation used to create cakes and muffins - apple, banana, lemon, and apricot cakes. This formulation includes the product Bakels Homestyle Cake Mix, as well as water, egg, bananas, and vegetable oil.
Banana Loaf (using Pettina Fruit and Nut Loaf Mix) (Formulation #38400D)
Banana Loaf (using Pettina Fruit and Nut Loaf Mix) (Formulation #38400D) is a formulation used to create banana bread/cake loaves. This formulation includes the products Pettina Fruit and Nut Loaf and Apito Flavouring Paste - Banana.
Banana Multiseed Bread (Formulation #07-082)
Banana Multiseed Bread (Formulation #07-082) is a formulation used to create multiseed banana bread loaves. This recipe includes the products Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar).
Banana Nut Bread (Formulation #01-003)
Banana Nut Bread (Formulation #01-003) is a formulation to make banana nut bread loaves using Bakels Instant Active Dry Yeast (High Sugar) and Butta Butteroils Substitute.
Banana Wheaten Loaf (Formulation #06-011)
Banana Wheaten Loaf (Formulation #06-011) is a formulation used to create whole wheat banana bread loaves. This formulation includes the products Fino Meal Base, Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Butta Butteroils Substitute.
Barley Wine
Barley Wine is a strong, top-fermenting ale, with an alcohol contents of at least 8% and up to 12% (or more) by volume. It is called a barley wine because it can be as strong as wine; but since it is made from grain rather than fruit, it is, in fact, a beer. Serve this beer in a special glass, that will concentrate the aroma. It is excellent with cigars or with dessert.
Barossa Slice (Formulation #38500O)
Barossa Slice (Formulation #38500O) is a formulation to create scrumptious fruit slices using the products Pettina Kokomix and Fil-O-Fine Fruit Mince.
Basic Brownies
Basic Brownies is a chocolate and nut flavored dessert product in the form of a brownie. This formulation features the product Braunies.
Basic Cake Recipe (using Cake Margarine - Medium Grade) (Formulation #16603A)
Basic Cake Recipe (using Cake Margarine - Medium Grade) (Formulation #16603A) is a formulation to create various cake goods - including blocks, bars, sheets, and cup cakes - using the product Cake Margarine - Medium Grade.
Basic Cake Recipe (using Vegetable Cake Margarine) (Formulation #16613A)
Basic Cake Recipe (using Vegetable Cake Margarine) (Formulation #16613A) is a formulation to create various cake goods - including blocks, bars, sheets, and cup cakes - using the product Vegetable Cake Margarine.
Basic Recipe for Block Cakes, Bars, and Cup Cakes (Formulation #38260A)
Basic Recipe for Block Cakes, Bars, and Cup Cakes (Formulation #38260A) is a formulation used to create block cakes, bars, cupcakes, Madiera cakes, and more using Apito Utility Cake Mix.
Basic White Bread and Rolls (Formulation #19750A)
Basic White Bread and Rolls (Formulation #19750A) is a formulation using Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls.
Basic White Bread and Rolls (using Bakels Extra 1% Improver) (Formulation #19720A)
Basic White Bread and Rolls (using Bakels Extra 1% Improver) (Formulation #19720A) is a formulation using Bakels Extra 1% Improver, Emulmax 750/200, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls.
Basic White Bread and Rolls (using Baktem Special V) (Formulation #17180A)
Basic White Bread and Rolls (using Baktem Special V) (Formulation #17180A) is a formulation using Baktem Special V, Bakels Extra 1% Improver, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls.
Basic White Bread and Rolls (using Brittex 2000V) (Formulation #11150A)
Basic White Bread and Rolls (using Brittex 2000V) (Formulation #11150A) is a formulation using Brittex 2000V, Bakels Extra 1% Improver, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls.
Basic White Bread and Rolls (using Dobrim 500) (Formulation #23330A)
Basic White Bread and Rolls (using Dobrim 500) (Formulation #23330A) is a formulation using Dobrim 500, Emulmax 750/200, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls.
Basic White Bread and Rolls (using Eminex V) (Formulation #17300A)
Basic White Bread and Rolls (using Eminex V) (Formulation #17300A) is a formulation using Eminex V, Bakels Extra 1% Improver, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls.
Basic White Bread and Rolls (using Emulmax 1000V) (Formulation #17870A)
Basic White Bread and Rolls (using Emulmax 1000V) (Formulation #17870A) is a formulation using Emulmax 1000 V, Bakels Extra 1% Improver, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls.
Basic White Bread and Rolls (using Masterfat Supreme V) (Formulation #11210A)
Basic White Bread and Rolls (using Masterfat Supreme V) (Formulation #11210A) is a formulation using Masterfat Supreme V, Bakels Extra 1% Improver, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls.
Basic White Bread and Rolls (using Quantum CL 1000 Improver) (Formulation #19540A)
Basic White Bread and Rolls (using Quantum CL 1000 Improver) (Formulation #19540A) is a formulation using Quantum CL 1000 Improver, Bakels Instant Active Dried Yeast, and Canola Oil RBD to make basic white bread loaves and rolls.
Basic White Bread and Rolls (using Quantum Plus Improver) (Formulation #19545A)
Basic White Bread and Rolls (using Quantum Plus Improver) (Formulation #19545A) is a formulation using Quantum Plus Improver, Canola Oil RBD, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls.
Basic White Bread and Rolls (using Voltem) (Formulation # 17100A)
Basic White Bread and Rolls (using Voltem) (Formulation #17100A) is a formulation using Bakels Extra 1% Improver, Voltem, and Bakels Instant Active Dried Yeast to make basic white bread loaves and rolls.
Basic White Fancy Rolls (Formulation #39465B)
Basic White Fancy Rolls (Formulation #39465B) is a formulation to make fancy white rolls using Bakels Advance Bread and Roll Concentrate and Bakels Instant Active Dried Yeast.
Belgian Amber Beer
Due to the combination of Château Munich Light® and Chateau Abbey® malts, Belgian Amber Beer is characterized by a rich warmness typical of wine and a unique freshness typical of beer.
Belgian Blonde Beer
Belgian Blonde Beer is a dense beer with a rich taste, long aftertaste and, as a rule, low carbonation. Unlike the majority of other beers, Belgian Blond Beer is served cooled to just 6-12 º C.
Belgian Brown Beer
Belgian Brown Beer is a beer of character with a rich sweet malt flavour and a well-balanced taste. It leaves a subtle aftertaste of burnt wood.
Belgian Dark Abbey Beer
Belgian Dark Abbey Beer is a beer of character with a rich sweet malt flavour and a well-balanced taste. It leaves a subtle aftertaste of burnt wood.
Belgian Red Pure Malt Beer
Belgian Red Pure Malt Beer is a bit sweet, with a lightly hopped tea-like flavor. Well-rounded and balanced flavors and a pleasant toasted malt character. A drying finish is common.
Belgian Stout
This Belgian-style stout has big roast flavors reminiscent of chocolate and coffee layered on top of the slightly tart dark fruits that Belgian yeasts can produce in spades. In short, it's delicious.
Belgian Wheat Beer
Belgian Wheat or White beer is traditionally considered to be a summer drink. It is usually consumed as an aperitif with a slice of orange or lemon.
Belgian-style IPA
Belgian-style IPA is the perfect answer for enthusiasts who want hoppy IPA character combined with the complex, fruity, spicy character of Belgian Strong Pale Ales.
Bellanossa Confection Cocoa Classic
Bellanossa Confection Cocoa Classic is a chocolate flavored dessert product in the form of a chocolate truffle. This formulation features the product Bellanossa.
Bellanossa Confection Marzipan Finest
Bellanossa Confection Marzipan Finest is a chocolate and marzipan flavored dessert product in the form of a chocolate truffle. This formulation features the product Bellanossa.
Bellanossa Confection Pistachio Selection
Bellanossa Confection Pistachio Selection is a pistachio and chocolate flavored dessert confection in the form of a chocolate truffle. This formulation features the products Bellanossa, and Royal Paste Cointreau.
Berry Glazed Choco Mousse (Formulation #10-097)
Berry Glazed Choco Mousse (Formulation #10-097) is a formulation used to create a rich chocolate mousse cake topped with a red berry glaze and chocolate-covered strawberries. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Fino Dark Chocolate Buttons, and Diamond Red Glaze.
Berry Glazed Choco Mousse (Formulation #12-016)
Berry Glazed Choco Mousse (Formulation #12-016) is a formulation used to create a chocolate strawberry mousse cake with a strawberry glaze. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Whip-Brite Whipped Topping Powder, Saphire Neutral, Les Fruits Strawberry 50%, and Diamond Glaze Red.
Berry Glazed Choco Mousse (Formulation #12-0181)
Berry Glazed Choco Mousse (Formulation #12-0181) is a formulation used to create a chocolate strawberry mousse cake with a strawberry glaze. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Whip-Brite Whipped Topping Powder, Saphire Neutral, Les Fruits Strawberry 50%, and Diamond Glaze Red.
Bienex Mousse Basket
Bienex Mousse Basket is a dessert product in the form of a crispy pastry bent into the shape of a basket which is filled with a flavored mousse. This formulation features the products Bienex, Florentine Mix, Othello-Mix, Cristaline, and any of the flavored Mousses.
Bienex Rolls and Cornets
Bienex Rolls and Cornets is a chocolate and almond flavored dessert product in the form of crispy pastry shaped into cones and cylinders filled with a chocolate cream. This formulation features the products Bienex, Florentine Mix, and Schokobella.
Bienex Sticks
Bienex Sticks is a sesame flavored baked product in the form of a stick. This formulation features the product Bienex, Florentine Mix.
Big Marble Cake
Big Marble Cake is a vanilla and chocolate flavored baked good in the form of a swirled pound cake. This formulation features the products Amber Cake, Schokobella, and Kabi.
Biscocho (Formulation #02-005)
Biscocho (Formulation #02-005) is a formulation used to create Filipino sweet biscuits. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Margarine Special, and Bakels Shortening.
Biscuit Base (Formulation #56200A)
Biscuit Base (Formulation #56200A) is a formulation to create a biscuit base - for pies, cheesecakes, etc. - using the products Biscuit Crumb Base and Cake Margarine - Medium Grade.
Black & White Cake (Formulation #00-003)
Black & White Cake (Formulation #00-003) is a formulation used to create a chocolate cake with white icing. This recipe includes the products Bakels Baking Powder, Apito Chocolate Paste, Bakels Shortening, and Butta Butteroils Substitute.
Black & White Cookies
Black & White Cookies are classic cookies with a typical cookie base and decorated one half with vanilla and the other half with chocolate icing. This formulation is created with the products Tegral All Purpose Cookie Base and Carat Coverlux Dark and White.
Black and White Slice or Tarts (Formulation #31100G)
Black and White Slice or Tarts (Formulation #31100G) is a formulation used to create black and white coloured slices or tarts. This formulation includes the products Actiwhite and Chockex Supreme.
Black Forest Cake (Bakels Cake Concentrate) (Formulation #09-123)
Black Forest Cake (Bakels Cake Concentrate) (Formulation #09-123) is a formulation used to create a chocolate, cherry, & cream layer cake. This formulation includes the products Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, and Bakels Whipping Cream.
Black Forest Cake (Formulation #03-003)
Black Forest Cake (Formulation #03-003) is a formulation used to create a chocolate, cherry, & cream layer cake. This formulation includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Whip-Brite Whipped Topping Powder, and Fino Dark Chocolate Buttons.
Black Forest with Blueberry Cake (Formulation #04-006)
Black Forest with Blueberry Cake (Formulation #04-006) is a formulation used to create a chocolate, blueberry, & cream layer cake. This formulation includes the products Whip-Brite Whipped Topping Powder, Bakels Baking Powder, Ovalett Cake Emulsifier, Apito Chocolate Paste, Fino Dark Chocolate Buttons, and Les Fruits Blueberry 50%.
Blond Beer (Leffe Style)
Leffe Blond is an authentic blond abbey beer with a slight hint of bitterness to it.
Blond Beer of Character - 1
Blond Beer of Character - 1 is an above average blonde beer, that has plenty of malt character and exquisite flavors that will charm you.
Blond Beer of Character - 2
Blond Beer of Character - 2 is a strong, spicy blonde beer with firm maltiness and a warming finish.
Bloody Chocolate Cake (Formulation #02-006)
Bloody Chocolate Cake (Formulation #02-006) is a formulation used to create a horror-themed decorative chocolate cake. This formulation includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Unifil Strawberry, and Fino Dark Chocolate Buttons.
Blueberry Cheesecake (08005) (Formulation #08-005)
Blueberry Cheesecake (08005) (Formulation #08-005) is a formulation used to create a specialty cheesecake with blueberry flavour and topping. This formulation includes the products Les Fruits Blueberry 50%, Apito Blueberry Paste, and Saphire Neutral.
Blueberry Cheesecake (09045) (Formulation #09-045)
Blueberry Cheesecake (09045) (Formulation #09-045) is a formulation used to create a specialty cheesecake with blueberry topping. This formulation includes the products Bakels Whipping Cream, Apito Flavouring Paste - Lemon, and Les Fruits Blueberry 50%.
Blueberry Cheesecake (10086) (Formulation #10-086)
Blueberry Cheesecake (10086) (Formulation #10-086) is a formulation used to create a specialty cheesecake with blueberry topping. This formulation includes the products Les Fruits Blueberry 50% and Apito Flavouring Paste - Lemon.
Blueberry Coconut Muffins
This is a recipe for Blueberry Coconut Muffins utilizing the product Organic Virgin Coconut Oil and Coconut Flour with lukewarm water, eggs, honey, vanilla, whole-wheat flour, baking powder, salt, and blueberries.
Blueberry Cream Bread (Formulation #09-112)
Blueberry Cream Bread (Formulation #09-112) is a formulation used to create creamy sweet bread. This formulation includes the products Balec Lacto Albumen, Lecitem Pumpables, Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), and Apito Blueberry Paste.
Blueberry Cream Cheese Slice (using Apito Utility Cake Mix) (Formulation #38260J)
Blueberry Cream Cheese Slice (using Apito Utility Cake Mix) (Formulation #38260J) is a formulation to create rich blueberry & cream cheese cake slices. This recipe includes the products Apito Utility Cake Mix, Cake Margarine - Medium Grade, Bakels Blueberry Pie Filling, and Pettina Cheesecake Mix.
Blueberry Cream Cheese Slice (using Bakels Buttacake Mix) (Formulation #38130J)
Blueberry Cream Cheese Slice (using Bakels Buttacake Mix) (Formulation #38130J) is a formulation to produce delicious blueberry & cream cheese slices using Bakels Buttacake Mix, Cake Margarine - Medium Grade, Bakels Blueberry Pie Filling, and Pettina Cheesecake Mix.
Blueberry Muffins (Formulation #08-006)
Blueberry Muffins (Formulation #08-006) is a formulation used to create muffins with good blueberry flavor. This formulation includes the products Bakels Muffin Mix and Apito Blueberry Paste.
Blueberry Munchies (Formulation #12-0021)
Blueberry Munchies (Formulation #12-0021) is a formulation used to create slices and bars. This formulation includes the products Bakels Baking Powder and Butta Butteroils Substitute.
Blueberry Pound Cake (Formulation #R3854001/2011)
Blueberry Pound Cake (Formulation #R3854001/2011) is a formulation used to create cakes. This formulation includes the products Bakels Blueberry Muffin Mix, Bakels Margarine P, Butta Butteroils Substitute, and Ovalett Special.
Blueberry Slice (06012) (Formulation #06-012)
Blueberry Slice (06012) (Formulation #06-012) is a formulation used to create slices and bars. This formulation includes the products Les Fruits Blueberry 50%, Ovalett Cake Emulsifier, and Bakels Baking Powder.
Blueberry Slice (Formulation #08-007)
Blueberry Slice (Formulation #08-007) is a formulation used to create slices and bars. This formulation includes the products Bakels Muffin Mix, Apito Blueberry Paste, and Unifil Blueberry.
Blueberry Sourcream Cake
Blueberry Sourcream Cake is a creme cake recipe that is made with sour cream and blueberry filling and then dusted with powdered sugar when cool. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake and Topfil Blueberry Filling.
Blueberry Sponge Cake (Formulation #08-008)
Blueberry Sponge Cake (Formulation #08-008) is a formulation used to create sponge cakes. This formulation includes the products Bakels Baking Powder, Apito Blueberry Paste, and Ovalett Cake Emulsifier.
Blueberry Verrine
Blueberry Verrine is a blueberry cream confectionery with a layer of blueberry mixture, blueberry cream, strawberry and a mirror glaze. This formulation is created with the products Topfil Blueberry Fililng, Chantypak, Topfil Strawberry Filling and Magnify.
Blueberry Yogurt Slice
Blueberry Yogurt Slice is a cake that has a red velvet base and is cut into pieces that are each five inches in width and then coated in milk chocolate, then has a blueberry yogurt cream filling that is made out of Greek yogurt piped into the cake. A chocolate glaze is also poured onto the cake and then decorations are placed on top of the cake slices. This formulation is created with the products Tegral Satin Red Velvet Layer Cake, Topfil Blueberry Filling, Chocolante Milk and Miroir.
Bohemian Slice
Bohemian Slice is a chocolate and cherry flavored dessert product in the form of sliced pieces cake that has layers of short pastry, chocolate cream, vanilla cream, and cherries. This formulation features the products Schokobells, Frio, Kabi, and Claro Neutral.
Boiled Icing (Actiwhite) (Formulation #08-070)
Boiled Icing (Actiwhite) (Formulation #08-070) is a formulation used to create boiled icing, for all sorts of bakery applications, using the product Actiwhite.
Bonne Année
Bonne Année is a swiss roll base pastry complete with cream, orange filling, cocoa and coconut flakes. This formulation features the products Alaska-Express Neutral, Gingerbread Spice, Royal Paste Amaretto, Nugotin, Bon Orange and Cristaline Red.
Boston Cream Cake (Formulation #06-114)
Boston Cream Cake (Formulation #06-114) is a formulation used to create a Boston cream cake. This formulation includes the products Pettina Sponge Mix Complete, Bakels Bake-Stable Custard Mix, Bakels Whipping Cream, and Bakels Chocolate Truffle (Heat & Pour).
Boston Creme Donut Cake
Boston Creme Donut Cake is a creme cake that is shaped liked a donut and has a creamy filling with dark chocolate topped decoration. This formulation is created with the products Tegral Satin Creme Cake, Cremfil Silk Filling and Carat Decorcrem Dark SH.
Bounty Slice (Formulation #04-007)
Bounty Slice (Formulation #04-007) is a formulation used to create glazed chocolate & berry slices. This formulation includes the products Bakels Muffin Mix, Apito Chocolate Paste, Les Fruits Blueberry 50%, Les Fruits Strawberry 50%, and Saphire Neutral.
Braided Cheese Monay (Formulation #04-008)
Braided Cheese Monay (Formulation #04-008) is a formulation used to create a signature semi-sweet Filipino bread. This formulation includes the products Bakels Shortening, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, and Bakels Margarine Special.
Bran - Grain Muffin (Formulation #11-063)
Bran - Grain Muffin (Formulation #11-063) is a formulation used to create multigrain bran muffins. This formulation includes the products Bakels Muffin Mix, Bakels 8 Grains Base, and Fino Meal Base.
Bran-Grain Chocolate Cake (Formulation #10-020)
Bran-Grain Chocolate Cake (Formulation #10-020) is a formulation used to create rich multigrain chocolate cakes. This formulation includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels 8 Grains Base, Fino Meal Base, and Fino Dark Chocolate Buttons.
Bran-Grain Rolled Bread (Formulation #10-021)
Bran-Grain Rolled Bread (Formulation #10-021) is a formulation used to create a rolled whole grain sweet bread. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Sweet, Bakels 8 Grains Base, Fino Meal Base, Butta Butteroils Substitute, Bakels Shortening, Apito Chocolate Paste, Les Fruits Red Cherry 50%, Bakels Dark Choco Fudge, Diamond Glaze Dark Chocolate, and Fino Dark Chocolate Buttons.
Brasil Cream Mousse Slice
Brasil Cream Mousse Slice is a glazed cake slice with mousse. It is an orange and cream flavored dessert. This formulation features the products FruchtSand, Fruchti-Top Orange, Alaska Express Brasil, as well as Cristaline Yellow.
Brasil Orange Dessert
Brasil Orange Dessert is a cream and orange filling layered dessert in a cup. This formulation features the products Fruchti-Top Orange, Cristaline Yellow, and Alaska-Express Brasil.
Brazo De Mercedes (Formulation #06-013)
Brazo De Mercedes (Formulation #06-013) is a formulation to create a specialty filled cake roll using Brite Vanilla Extra Strength.
Bread Rolls (Formulation #R110d)
Bread Rolls (Formulation #R110d) is a formulation to create bread rolls using Bakels Liquid Improver, Master Fat, and Bakels Instant Active Yeast.
Bread Sticks (Formulation #99-002)
Bread Sticks (Formulation #99-002) is a formulation to make lean-type bread sticks using Dobrim High Speed and Bakels Country Herbs Base.
Bread (using Advance 1000) (Formulation #25335A)
Bread (using Advance 1000) (Formulation #25335A) is a formulation to make white tin bread using Advance 1000, Bakels Instant Active Dried Yeast, and Canola Oil RBD.
Panettone (Formulation #00-036)
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)
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)
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)
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)
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)
Panini Bread (Formulation #R1913004/2011) is a formulation to produce tasty Italian sandwich bread using Lecitem Universal and Bakels Instant Active Dried Yeast.
Panna Cotta a la Cointreau
Panna Cotta a la Cointreau is a cream based dessert that contains berry flavoring. This formulation contains the products Panna Cotta Dessert, Alaska 666, Royal Paste Cointreau, Fruit Puree Exotic Fruits with Ginger, and Cristaline Neutral.
Panna Cotta Dessert
Panna Cotta Dessert is a creamy dessert product in the form of a custard. This formulation features the product Panna Cotta Dessert.
Party Waffles (Formulation #13-006)
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.
Passion Dome Deluxe
Passion Dome Deluxe is a treat made of Tarte au Chocolat, Passionfruit Mousse, Fruit Puree Filling, Almanossa Mousse, and LeGourmet Fruit Coating. This formulation contains the products Alaska-Express Neutral, Alaska 666, Bienex, Fruit Puree Exotic fruits w/ Ginger and Cristalline.
Passionfruit Panna Cotta
Passionfruit Panna Cotta is a dessert with a cake base, coconut and passionfruit panna cotta, fruit puree filling, and red velvet spray as well as brandy decorations. This formulation contains the products Panna Cotta dessert, Dessert Paste Passionfruit, Bienex and Fruit Puree Exotic Fruits with Ginger.
Passionfruit-Coconut Dessert
Passionfruit-Coconut Dessert is a cream based dessert that also contains mango filling and batida de coco cream and is decorated by cristaline. This formulation is created with products such as Alaska-Express Neutral, Dessert Paste Passionfruit, Fruit Puree Mango, Kabi, Royal Batida de Coco and Cristaline.
Pastel Bun (Formulation #09-028)
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)
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)
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)
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)
Pastry Dough (Formulation #R1680003/2011) is a formulation to make buttery danish/puff pastry dough using the products Starlight and Butta Butteroils Substitute.
Pate on Baguette Panxo
Pate on Baguette Panxo is a sandwich formulation with a baguette bread, pate, cheddar cheese and white chocolate. The baguette is created with the products Sapore Aroldo, S500 Green A+ and the sandwich is made with Chocolante White Shavings.
Pau (Formulation #R2980001/2011)
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.
Peach-Coco-Sushi
Peach-Coco-Sushi is a peach, and Batida de Coco flavored dessert product in the form of a Swiss cake roll with a peach flavored filling that is layered and sliced similar to the presentation of sushi. This formulation features the products Bianka, Royal Paste Batida de Coco, Dessert Paste Peach, and Cristaline Yellow.
Peanut Bar
Peanut Bar is a caramel, chocolate, and peanut flavored dessert product in the form of pastry and cream layered chocolate dipped bars. This formulation features the products Schokobella Milk Chocolate, Bon Caramel, and Mohrenglanz Dark Chocolate.
Peanut Brownies (Formulation #R730f)
Peanut Brownies (Formulation #R730f) is a formulation to make rich peanut & chocolate brownies using Bakels Cookie Concentrate and Apito Chocolate Paste.
Peanut Butter Caramel Short Cake
Peanut Butter Caramel Short Cake is a layered cake with peanut shortcake as a crust and a base, a caramel filling, and a chocolate coating. This formulation contains the products Chocolante Milk, Belcolade Cryst-o-Fil Lait and Deli Caramel Filling.
Peanut Butter Coco Alligators (Formulation #08-047)
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.
Peanut Cookies (Formulation #R730q)
Peanut Cookies (Formulation #R730q) is a formulation to produce scrumptious peanut cookies using Bakels Cookie Concentrate.
Peppermint Bark
Peppermint Bark is melted milk and dark chocolate that is layered and sprinkled with pieces of candy cane. This formulation is created with the products Carat Coverlux Milk and Carat Coverlux Dark.
Peppermint Slice (Formulation #R740d)
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.
Perles de Cristal Coco
Perles de Cristal Coco is a ball of coconut raspberry, candied orange peel, and Malibu that is coated inwhite chocolate and rolled in crystal sugar. This formulation contains the product Belcolade Cryst-o-Fil Blanco.
Pesto Biscuit (Formulation #06-076)
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)
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)
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)
Pesto Herb Cream Cheese Spread (Formulation #04-051) is a formulation to make a flavourful pesto & herb cream cheese spread.
Petit Fours
Petit Fours is a cointreau, marzipan, and apricot flavored dessert product in the form of small layered Swiss roll confections. This formulation features the products Royal Paste Cointreau and Bisquisit 100 PLUS.
Pettina American Brownie (Formulation #R3823001/2011)
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.
Phantom-Meringue
Phantom-Meringue is a meringue made to look like a ghost. This formulation is created with the product Ovasil.
Piaya (Formulation #11-027)
Piaya (Formulation #11-027) is formulation to produce tasty, muscovado-filled flatbread biscuits using Bakels Shortening.
Pie Bottom Pastry - Sweet Pastry (Formulation #R750b)
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)
Pikelets (Formulation #R722b) is a formulation to make tasty New Zealand-style pancakes using Fino Scone Mix.
Pina Colada Cake
Pina Colada Cake is a yellow layer cake that is layered alternately with pineapple filling, icing and coconut and then frosted with coconut. This formulation is created with the products Tegral Satin Yellow Layer Cake, Chantypak and Topfil Pineapple Filling.
Piña Colada Push Pop
Piña Colada Push Pop is a cream mixture that is piped into a push pop and tastes like coconut, pineapple filling and vanilla and allowed to set. This formulation is created with the products Tegral Satin Creme Cake, Chantypak, One Step Neutral Vanilla Mousse Mix and Topfil Pineapple Filling.
Pineapple and Coconut Pancakes
This is a recipe for Pineapple and Coconut Pancakes utilizing the products Sweetened Desiccated Coconut and Organic Coconut Oil with egg, Lyle's Golden Syrup, milk, crushed pineapple, and plain yogurt.
Pineapple Cookies (Formulation #R3792002/2011)
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)
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)
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.
Pistachio Bundt Cake
Pistachio Bundt Cake is a white cake that is also baked with pistachio almond paste and sprinkled with powdered sugar. This formulation is created with the product Tegral Satin Creme Cake.
Pistachio Delicacy
Pistachio Delicacy is a sponge-cake layered with chopped pistachios, as well as several different layers of different cream flavors. The formulation features Biscao, Kranfil's Bianco, Alaska-Express Mandarine, and Alaska-Express Pistachio.
Pizza Bases (Formulation #R722l)
Pizza Bases (Formulation #R722l) is a formulation to create sweet pizza crusts using Fino Scone Mix.
Pizza Dough (Formulation #05-038)
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)
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 Flavor
Pizza Flavor is a delicious accompaniment to Italian bread, used as an appetizer. A bread, it is composed of tomato paste, oregano and garlic. This formulation is created with the product O-Tentic Durum.
Pizza Pockets (Formulation #99-023)
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)
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)
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)
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.
Polo Wheat Buns (Formulation #07-091)
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)
Polvoron (Formulation #10-004) is a formulation to produce soft, crumbly Filipino shortbread cookies using Bakels Shortening.
Poppy and Yoghurt Cake (Formulation #05-039)
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)
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 & Pork on Multigrain Rye Panxo
Potato & Pork on Multigrain Rye Panxo is a sandwich idea made with pork tenderloin, basil leaf, pesto and roasted potato on multigrain rye bread. The rye bread is made with liquid malt as well as other ingredients. This formulation is created with the products Sapore Softgrain Multigrain, Sapore Aroldo, and S500 Blue A+.
Potato Bread (Formulation #R1525/1528005/2011)
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)
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)
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)
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)
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)
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)
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)
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)
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%.
P&P Cake (Formulation #09-059)
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.
Pralines Filled with Bellanossa
Pralines Filled with Bellanossa is a sweet dessert product in the form of Bellanossa cream filled chocolate cups. This formulation features the products Bellanossa, Dessert Paste Rum, Dessert Paste Orange, Dessert Paste Blackforest Kirschwasser, Hazelnut Candy Crunch, Chocolate Paillettes, and Gold Sparkle.
Premium Buttery Pound Cake (Formulation #R3810001/2011)
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)
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)
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)
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)
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)
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.
Preparation for Frozen Yoghurt with: EPILAC 748
This is a recipe for a frozen yoghurt product featuring EPILAC 748.
Prickly Pear Passion Fruit Tea
Prickly Pear Passion Fruit Tea is a formulation of Northwest Naturals Prickly Pear Passion Fruit Juice Concentrate WONF combined with white tea, sugar, vodka, and ice in a beverage shaker.
Profiterole Torte
Profiterole Torte is a pastry decorated with macarons and vanilla cream. This formulation contains the products Choux-mix, Bon Caramel, and Alaska-Express Vanilla.
Prune Cake (Formulation #03-059)
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)
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)
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)
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)
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.
Pumpkin Soup
This is a recipe for Pumpkin Soup utilizing the products Organic Virgin Coconut Oil and Coconut Milk with butter, chopped garlic, chopped shallots, chili peppers, chopped lemon grass, chicken stock, pumpkin, and basil leaves.
Pumpkin Torte (Formulation #03-033)
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)
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)
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)
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)
Puto Seko (Formulation #00-040) is a formulation to create tasty Filipino rice cookies using Bakels Baking Powder and Bakels Shortening.
Quark-Dough Ghosts
Quark-Dough Ghosts are pastries cut to look like ghosts and dusted with sugar. This formulation is created with the product Kovanil.
Quiche (Formulation #01-033)
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)
Quiche Varieties (Formulation #R750d) is a formulation to produce delicious, flaky quiche/pie crust using Morah Cake Medium Twin and Hercules Baking Powder.
Rainbow Cocktail
Rainbow Cocktail is a strawberry, mango, white chocolate, and cream flavored dessert product in the form of layered mousse fillings presented in a cocktail glass that is topped with fresh fruit. This formulation features the products Fruchti-Top Strawberry, Topping Mango, Topping Chocolate, Panna Cotta Dessert, Mousse au Chocolat White, and Bienex, Florentine Mix.
Rainbow Cookies (Formulation #R730r)
Rainbow Cookies (Formulation #R730r) is a formulation to create colourful candy cookies using Bakels Cookie Concentrate.
Rainbow Pan De Putok (Formulation #05-040)
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.
Ranger Cookies
This is a recipe for Ranger Cookies utilizing the product Coconut Flour and Desiccated Coconut - Fancy Shred Cut with vegetable shortening, butter, brown sugar, granulated sugar, vanilla, salt, eggs, all-purpose flour, baking powder, baking soda, old-fashioned rolled oats, chocolate chips, and crispy rice cereal or cornflakes.
Raspberry Cheesecake Muffin
Raspberry Cheesecake Muffin is a yogurt cake muffin mix that is mixed with cheesecake and raspberry filling and then filled with cheesecake. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake, Deli Cheesecake, and Topfil Premier Raspberry Filling.
Raspberry Cheesecake Push Pop
Raspberry Cheesecake Push Pop is a cream mixture that has raspberry filling layered with graham crackers. This formulation is created with the products Chantypak and Topfil Raspberry Filling.
Raspberry Chocolate Cake
Raspberry Chocolate Cake is a devil's food cake that is soaked in raspberry syrup, with chocolate icing piped onto the cake, then pipe a thin layer of raspberry filling onto that cake, melt chocolate ganache onto that layer. This formulation is created with the products Tegral Satin Devil's Food Layer Cake, Classic Raspberry, Topfil Premier Raspberry Filling, Puratop Silk-y Smooth Chocolate Icing, Belcolade Ganache and Chocolate White Shavings.
Raspberry Cream Snack Cake
Raspberry Cream Snack Cake is a yellow cake that is piped with white filling, dipped in red flavoring and rolled and completely covered in desiccated coconut. This formulation is created with the products Tegral Satin Yellow Layer Cake, Puratop White N' Fluffy, Classic Raspberry and Harmony Classic Neutra.
Raspberry Dessert Bar Short Crust
Raspberry Dessert Bar Short Crust is a layered dessert bar with a cake dough base, raspberry filling, streusel crumbs and powdered sugar. This formulation is created with the products Tegral Satin Creme Cake and Bakefil Raspberry Filling.
Raspberry Jam Bars (Formulation #10-045)
Raspberry Jam Bars (Formulation #10-045) is a formulation to produce delicious oatmeal & jam bars using Apito Lemon Paste.
Raspberry Lemon Verrine
Raspberry Lemon Verrine is a cream dessert that is made of layers of raspberry, cream, lemon cream and glaze. This dessert is a formulation of Topfil Premier Raspberry Filling, Deli Citron Filling, Chantypak, Magnify, and Carat Coverlux Dark.
Raspberry Lemonade
Raspberry Lemonade is a formulation of Northwest Naturals Lemon Concentrate WONF and Raspberry Concentrate WONF combined with tea, water, ice, and rum in a cocktail shaker.
Raspberry Swirl Cheesecake
Raspberry Swirl Cheesecake is a raspberry flavored cheesecake that has a graham cracker crust. This formulation is created with the products Deli Cheesecake and Topfil Premier Raspberry Filling.
Raspberry-Basil Cake
Raspberry-Basil Cake is a torte composed of a short pastry base, a tart au chocolat layer, yoghurt raspberry cream and basil-cristaline mix. This formulation is composed of the products Murbella, Tart au Chocolat, Alaska-Express Yoghurt-Raspberry, and Cristaline Neutral.
Raspberry-Lychee-Panna Cotta
Raspberry-Lychee-Panna Cotta is a cream and fruit filling frozen dessert decorated with raspberries and other sugar decorations. This formulation contains Panna Cotta Dessert and Colorado Red.
Ready meat franks
Formulation for ready meat franks using Eliane™ VE 420.
Red Choco Cake (Formulation #13-010)
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
Red Velvet Cake is a white chocolate, chocolate, vanilla, and cream flavored dessert product in the form of a cake that is layered with red sponge and cream cheese filling. This formulation features the products Muffin Soft, Schokobella, Schokobella White, and Kovanil.
Red Velvet Cake (Formulation #R4142b001/2012)
Red Velvet Cake (Formulation #R4142b001/2012) is a formulation to make a rich red velvet cake using Bakels Red Velvet Cake Mix.
Red Velvet Cream Cheese Cake Bites
Red Velvet Cream Cheese Cake Bites are cake balls that are made through the combination of vanilla cake mix and cream cheese icing. These cake balls are then dipped into the cream that has been colored, then cooled, with desiccated coconut or sprinkles added to the baked good. This formulation is created with the products Tegral Satin Red Velvet Creme Cake, Puratop TFA Free Swirl n Frost Cream Cheese and Carat Decorcrem White.
Red Velvet Donut Cake
Red Velvet Donut Cake is a red velvet cake that is piped with cream cheese, covered with cherry filling, glazed and then decorated with white chocolate stripes. This formulation is created with the products Tegral Satin Red Velvet Creme Cake, Cremfil Cream Cheese Filling, Topfil Cherry Filling, Harmony Ready Neutra and Carat Coverlux White.
Red Velvet Muffin (Formulation #R4142001/2012)
Red Velvet Muffin (Formulation #R4142001/2012) is a formulation to make rich red velvet muffins using Bakels Red Velvet Cake Mix.
Red Velvet Raspberry Cheesecake
Red Velvet Raspberry Cheesecake is a layered treat that has a crust on its bottom, a layer of cheesecake, a layer of red velvet cake mix and then another layer of cheesecake, finally it is topped with raspberry filling and glazed with mirror glaze. This formulation is created with the products Tegral Satin Red Velvet Creme Cake, Topfil Premier Raspberry and Miroir Neutre.
Red Velvet Whoopie Pies (Formulation #14-003)
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)
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)
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)
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)
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)
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)
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)
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)
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)
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)
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.
Roman Onion Bread & Rolls (05041) (Formulation #05-041)
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)
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)
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)
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)
Royal Icing (09083) (Formulation #09-083) is a formulation to produce sweet regal icing using the product Actiwhite.
Royal Praliné Slice
Royal Praliné Slice is a chocolate, egg-flip, and apricot flavored dessert product in the form of a cream cake slice. This formulation features the products Alaska-Express Neutral, Dessert Paste Egg Flip, and Mohrenglanz Vanilla.
Ruby Orange Yoghurt Dessert
Ruby Orange Yoghurt Dessert is an orange and raspberry flavored dessert in the form of a custard like cream with a raspberry sauce. This formulation features the product Alaska-Express Blood Orange.
Ruebli Torte
Rueblie Torte is a carrot, apricot, amaretto, and nut flavored dessert product in the form of a baked round cake layered with short pastry, apricot jam, and Ruebli sponge which is then topped with apricot jam, fondant, and nuts. This formulation features the products Mürbella, Nousino, Royal Paste Amaretto, and Marzipan Rübli.
Rum and Raisin Cookies (Formulation #R730p)
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)
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)
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)
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
Rye Bread is a rye flavored bread that is molded into oval shaped loaves that has ground caraway seeds. This formulation is created with the products S500 Green A+, Intens Fresh 1-40, Sapore Aroldo and Sapore Softgrain Rye CL.
Rye Bread (00044) (Formulation #00-044)
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)
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)
Rye Bread (Formulation #R3821001/2011) is a formulation to produce excellent rye bread using Fino Rye Base, Butta Butteroils Substitute, and Lecitem Pumpables.
Rye Grains and Cranberries
Rye Grains and Cranberries is a breakfast bread that is a rye dough infused with dried cranberries. This formulation is created with the products O-tentic Durum and Sapore Softgrain Rye CL.
S500 Baguette
S500 Baguette is a bread that is cut and shaped into an elongated form before baking. This formulation is created with the products S500 Red and Sapore Traviata.
S500 Crusty Dinner Roll
S500 Crusty Dinner Roll is an undecorated, baked roll that has a crispy exterior. This formulation is created with the products S500 Red, Sapore Traviata and Intens Short.
S500 Italian Bread
S500 Italian Bread is a crispy semolina flour bread that has a soft interior. This formulation contains the products S500 Red, Sapore Tosca and Intens Fresh 1-40.
Sacher Sheet
Sacher Sheet is a chocolate flavored dessert product in the form of a Sacher sheet cake. This formulation features the product Sacher Spezial Mix.
Sacher Sponge
Sacher Sponge is a chocolate flavored dessert product in the form of a Sacher cake. This formulation features the product Sacher Spezial Mix.
Sacher-Fruit-Torte
Sacher-Fruit-Torte is a chocolate, rum, and berry flavored dessert product in the form of a Sacher torte. This formulation features the products Alaska-Express Chocolate, Dessert Paste Rum, Claro Neutral, and Kabi.
Sage Bread
Sage Bread is a bread infused with the herb sage. This formulation is created with the products O-Tentic Origin and Sapore Panarome.
Sandwich Bread (Formulation #R1122001/2011)
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)
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)
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)
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)
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)
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)
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)
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)
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)
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)
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)
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)
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)
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)
Savoury Muffins (Formulation #R722r) is a formulation to produce scrumptious muffins using the product Fino Scone Mix.
Schokobella Temptation
Schokobella Temptation is a chocolate, white chocolate, orange, and brandy flavored dessert product in the form of a layered Swiss roll cake. This formulation features the products Fruchti-Top Orange, Schokobella, Schokobella White, Dessert Paste Brandy, and Dessert Paste Orange.
Scones (Formulation #R722a)
Scones (Formulation #R722a) is a formulation to create delicious scones using the product Fino Scone Mix.
Seared Sesane Tuna with Lemon Grass and Lychee Coulis
This is a recipe for Seared Sesame Tuna with Lemon Grass and Lychee Coulis utilizing the products Coconut Milk and Organic Virgin Coconut Oil with lemon grass, lychee halves, lime juice, ginger, soy sauce, baby bok choy, panko bread crumbs, sesame seed, yellowfin ahi tuna, sea salt, and black peppercorn.
Sesame Seed Rolls (Formulation #03-036)
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.
Shamrock Cookies
Shamrock Cookies is a chocolate ganache decoration to be used on clover cut sugar cookies and piped in between sugar cookies. The formulation is created with the product Carat Coverlux Dark.
Shawarma (Formulation #06-083)
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)
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.
Sherry Trifle
Sherry Trifle is a fruit, vanilla, and sherry flavored dessert product in the form of layers of fruit, custard, biscuit pieces, and whipped cream in a glass cup. This formulation features the products Bon Vanille, and Claro Neutral.
Shortpastry Patches
Shortpastry Patches are cookies shaped into bloody bandages made with shortpastry. This formulation is created with the product Murbella.
Silvannas (Formulation #11-021)
Silvannas (Formulation #11-021) is a formulation to create crispy Filipino buttercream cookies using Actiwhite and Brite Vanilla Extra Strength.
Sinfully Chocolate Cupcakes
Sinfully Chocolate Cupcakes is a chocolate creme cake base with added chocolate chips and then baked and decorated with chocolate ganache and drizzled with white icing. This formulation is created with the products Tegral Original Chocolate Creme Cake, Chocolante Dark Semisweet Chips 4M, Cremfil Ultim Belgian Chocolate Filling, Belcolade Ganache and Carat Decorcrem White.
Single Serve Mousse Cakes (Formulation #07-092)
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.
Siopao (04053) (Formulation #04-053)
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.
Siopao (07071) (Formulation #07-071)
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.
Sliced Cake With PentaCake SL 6150, margarine+oil
This formulation is a recipe for dense cakes with close spongy texture and improved slice stability. It utilizes PentaCake SL 6150 at a concentration of 2.7%.
Slovenian Cake
Slovenian Cake is a cake composed of pancakes and layered with vanilla mousseline. This formulation is created with the products Tegral Satin Creme Cake, Cremyvit, Chantypak and One Step Neutral Vanilla Mousse Mix.
Snowy Mountain
Snowy Mountain is a short bread and raspberry creme cookie sandwich glazed and topped with coconut. This formulation is created with the products Tegral Satin Whole Grain Creme Cake, Belcolade Cryst-o-Fil Blanc, Harmony Sublimo Neutra and Classic Raspberry.
Soft Brownies (Formulation #01-036)
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)
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)
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)
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)
Soft Bun (Formulation #R3704001/2011) is a formulation to make soft, tasty bread buns using Fino Bun Mix and Bakels Instant Active Dried Yeast.
Soft Kaiser Rolls
Soft Kaiser Rolls is a bread roll recipe that is shaped into the typical shape of kaiser rolls. This formulation is created with the products S500 Red, Puraslim, Intens Fresh 1-40 and Sapore Panarome.
Soft Rolls
Soft Rolls is a bread recipe that is shaped into round rolls. The soft rolls can be brushed or sprayed with egg wash for a glossy shine. In that case, no steam is required. Using the Soft'r Intens Fresh will prolong the freshness of these rolls. This formulation is created with the products S500 Red, Puraslim, Sapore Rigoletto, Intens Fresh 1-40 and Intens Short.
Sourdough Bread Fidelio
Sourdough Bread Fidelio is a bread recipe that has diamond cuts baked into the crust. This formulation is created from the products S500 Red, Intens Fresh 1-40 and Sapore Fidelio.
Spanish Bread (01037) (Formulation #01-037)
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.
Spanish Bread (09032) (Formulation #09-032)
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)
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.
Special Doughnut (Formulation #02-034)
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.
Special Empanada (Formulation #02-035)
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)
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)
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)
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)
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 Blond Beer
Spicy Blond Beer is a moderate-strength special beer that has a subtle Belgian complexity, slightly sweet flavor, and dry finish. It pours an amber-golden color with a white color head and has great retention and lacing. It smells of cinnamon, clove, yeast, and slight sweet malt. Mouth feel is smooth and crisp with an average carbonation level.
Spicy Focaccia with Olives (Formulation #06-087)
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.
Spicy Panna-Cotta Dessert
Spicy Panna-Cotta Dessert is a cream, orange, and lemon flavored dessert product in the form of a custard. This formulation features the products Panna Cotta Dessert, Orangella, Limons, and Gingerbread Spice.
Spider Buns (Formulation #09-034)
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.
Spider-Whoopies
Spider-Whoopies is a baked good that is decorated in order to look like spider webs. This formulation is created with the products Mohrenglanz Dark Chocolate and Vanilla.
Spikey Bread (Formulation #05-044)
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)
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)
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)
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)
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)
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)
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)
Sponge Cake (Formulation #R3732001/2011) is a formulation to produce a delectable sponge cake using Bakels Sponge Mix Complete.
Sponge Cake (Formulation #R3756001/2011)
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 Cakes Extended sponginess, with PentaCake ESP 6650
This formulation is a recipe for extra spongy muffins and cupcakes which can be filled after baking. It utilizes the product PentaCake ESP 6650 at a concentration of 3.5%.
Sponge Cakes Extended sponginess, with PentaCake ESP 6670, 10% oil
This formulation is a recipe for high volume fluffy sponge cakes, custard cakes, and soft cookies. PentaCake ESP 6670 helps promote extended sponginess.
Sponge Cakes With PentaCake SP 6600
This formulation is a recipe for Sponge Cakes with PentaCake SP 6600. It produces sponge muffins and cupcakes that can be filled after baking, such as custard cakes, small bar-cakes, and "teddy bear" cakes.
Sponge Mix (Formulation #R3710002/2011)
Sponge Mix (Formulation #R3710002/2011) is a formulation to create a sweet sponge cake using Pettina Sponge Mix Complete.
Sponge Roll (Formulation #R2113001/2011)
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)
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)
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.
Sprouted Grain Baguette
Sprouted Grain Baguette is a baguette that is a decorated by being cut across the top. This formulation is created with the products Intens Fresh 1-40 and Sapore Softgrain Sprouted.
St. Honoré Torte
St. Honoré Torte is a chocolate and cream flavored dessert product in the form of a baked pastry with chocolate and fruit toppings. This formulation features the product Creme Francaise.
Standard Loaf Bread (05045) (Formulation #05-045)
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)
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.
Standard Loaf Bread (09014) (Formulation #09-014)
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)
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)
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)
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)
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.
Star Cookies
Star Cookies is a cookie recipe made with almond powder and cut into the shape of stars then made into a cookie sandwich with raspberry fillings and sprinkled with powdered sugar. This formulation is created with the product Tegral Satin Creme Cake,
Steam Pau (Formulation #R1936012/2011)
Steam Pau (Formulation #R1936012/2011) is a formulation to produce scrumptious Chinese steamed buns using Hercules Baking Powder (Double Acting), Lecitem Pumpables, Bakels Instant Active Dried Yeast, Slicex, and Bacom A100.
Steam Pau (Formulation #R2180/2185001/2011)
Steam Pau (Formulation #R2180/2185001/2011) is a formulation to create tasty Chinese steamed buns using Bacom A100, Rotitex, and Hercules Baking Powder.
Steam Pau/ Steam Bun (Formulation #R1930001/2011)
Steam Pau/ Steam Bun (Formulation #R1930001/2011) is a formulation to make delectable steamed pau buns using Hercules Baking Powder (Double Acting), Lecinta Instant Nobro, Bakels Instant Active Dried Yeast, Slicex, and Bacom A100.
Strawberry and Black Forest Gateau (Formulation #11-047)
Strawberry and Black Forest Gateau (Formulation #11-047) is a formulation to produce a rich, decadent chocolate & berry layer cake. This recipe includes the products Bakels Muffin Mix, Les Fruits Strawberry 50%, Apito Strawberry Paste, Fino Chocolate Cake Mix, Apito Chcolate Paste, Les Fruits Dark Cherry 50%, Bakels Whipping Cream, Diamond Glaze Dark Chocolate, and Fino Dark Chocolate Buttons.
Strawberry Cake (Formulation #04-056)
Strawberry Cake (Formulation #04-056) is a formulation to create a tasty strawberry sponge cake using Bakels Baking Powder, Ovalett Cake Emulsifier, Apito Strawberry Paste, Unifil Strawberry, Whip-Brite Whipped Topping Powder, and Les Fruits Strawberry 50%.
Strawberry Chocolate Origin Verrine
Strawberry Chocolate Origin Verrine is a chocolate confectionery that is layered with chocolate mousse and strawberry filling and decorated with ganache. This formulation is created with the products Belcolade Noir Collection Costa Rica 64, Chantypak, Fruitfil Strawberry Filling and Belcolade Ganache.
Strawberry Chocolate Selection Verrine
Strawberry Chocolate Selection Verrine is a chocolate confectionery that is layered with strawberry filling, whipped chocolate cream, and topped with chocolate ganache and chocolate shavings. This formulation is created with the products Belcolade Noir Selection 55, Chantypak, Fruitfil Strawberry Filling, Belcolade Ganache and Chocolante Dark Chocolate Shavings.
Strawberry Cream Cake (Formulation #11-010)
Strawberry Cream Cake (Formulation #11-010) is a formulation to produce a decadent strawberry cream sponge cake using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels Whipping Cream, Apito Essences - Butta Vanilla, and Unifil Strawberry.
Strawberry Crinkles (Formulation #04-057)
Strawberry Crinkles (Formulation #04-057) is a formulation to create excellent strawberry crinkle cookies using Bakels Shortening, Bakels Baking Powder, and Apito Flavouring Paste - Strawberry.
Strawberry Cucumber Cooler
Strawberry Cucumber Cooler is a formulation of Northwest Naturals Strawberry Cucumber Concentrate Blend combined with tea, water, ice and vodka in a cocktail shaker.
Strawberry Daiquiri Push Pop
Strawberry Daiquiri Push Pop is a strawberry cream dessert that has diced strawberries mixed into it as well as rum flavor and triple sec. Cream is piped into a push pop and allowed to set. This formulation is created with the products Tegral Satin Creme Cake, Chantypak, One Step Neutral Vanilla Mousse Mix and Fruitfil Strawberry Filling.
Strawberry Icing (Boiled) (Formulation #01-039)
Strawberry Icing (Boiled) (Formulation #01-039) is a formulation to make sweet, strawberry flavoured boiled icing using Apito Strawberry Paste.
Strawberry Mousse Cake (Formulation #07-095)
Strawberry Mousse Cake (Formulation #07-095) is a formulation to produce creamy strawberry mousse mini cakes using Apito Flavouring Paste - Strawberry and Unifil Strawberry.
Strawberry Roll (05046) (Formulation #05-046)
Strawberry Roll (05046) (Formulation #05-046) is a formulation to create a tasty strawberry sponge cake roll using Pettina Sponge Mix Complete, Apito Strawberry Paste, Les Fruits Strawberry 50%, and Whip-Brite Whipped Topping Powder.
Strawberry Roll (06091) (Formulation #06-091)
Strawberry Roll (06091) (Formulation #06-091) is a formulation to make a rich strawberry sponge cake roll using Pettina Sponge Mix Complete, Apito Flavouring Paste - Strawberry, Unifil Strawberry, Bakels Whipping Cream, and Les Fruits Strawberry 50%.
Strawberry Roll (Formulation #R3715003/2011)
Strawberry Roll (Formulation #R3715003/2011) is a formulation to produce sweet strawberry cake rolls using Bakels Sponge Mix Complete (M) and Apito Flavouring Paste – Strawberry.
Strawberry Shortcake
Strawberry Shortcake is a yellow layer cake that is layered alternately with whipped icing and strawberries and decorated with strawberries. This formulation uses the products Chantypak and Tegral Satin Yellow Layer Cake.
Strawberry Shortcake Truffles
Strawberry Shortcake Truffles are white chocolate cake balls that can be served on or off a stick. This cake ball also have a taste of strawberry and white cake mix. This formulation is created with the products Belcolade Crys-o-Fil Blanc, Classic Strawberry, Chocolante White, and Chocolante White Shavings.
Strawberry Slice (Formulation #06-092)
Strawberry Slice (Formulation #06-092) is a formulation to create exceptional strawberry slices using Apito Flavouring Paste - Strawberry, Ovalett Cake Emulsifier, Bakels Baking Powder, and Unifil Strawberry.
Strawberry White Chocolate Cheesecake (Formulation #11-031)
Strawberry White Chocolate Cheesecake (Formulation #11-031) is a formulation to make a delicious strawberry & white chocolate cheesecake using Bakels White Chocolate Truffle (Heat & Pour), Brite Vanilla Extra Strength, Les Fruits Strawberry 50%, and Diamond Glaze Neutral.
Strawberry-Banana Medley (Formulation #10-015)
Strawberry-Banana Medley (Formulation #10-015) is a formulation to produce a sweet strawberry-banana cake using Bakels Baking Powder, Brite Vanilla Extra Strength, and Unifil Strawberry.
Streusel Topping (Formulation #R1525/1528011/2011)
Streusel Topping (Formulation #R1525/1528011/2011) is a formulation to create a sweet, crumbly streusel topping using Bakels Margarine P and Castor Sugar.
Stromboli (Formulation #10-116)
Stromboli (Formulation #10-116) is a formulation to make zesty pizza turnovers using Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), Bakels Pesto Base, and Bakels Shortening.
Strong Belgian Blond Beer
Strong Belgian Blond Beer is a strong, slow-drinking beer with a nice character, exquisite aroma and a sublime taste.
Stuffed Bread Sticks (Formulation #09-035)
Stuffed Bread Sticks (Formulation #09-035) is a formulation to create zesty stuffed breadsticks using Bakels Instant Active Dry Yeast (Low Sugar), Butta Butteroils Substitute, Bakels Shortening, and Bakels Pesto Base.
Sub Roll
Sub Roll is a bread used for a variety of applications such as sandwiches, etc. This formulation uses the products S500 Red, Sapore Panarome and Puraslim.
Sugar Cookies (11-036) (Formulation #11-036)
Sugar Cookies (11-036) (Formulation #11-036) is a formulation to make tasty sugar cookies using Butta Butteroils Substitute, Bakels Shortening, Balec Lacto Albumen, and Ovalett Cake Emulsifier.
Sugar Cookies (Formulation #09-074)
Sugar Cookies (Formulation #09-074) is a formulation to produce delicious sugar cookies using Bakels Margarine Special, Bakels Shortening, Balec Lacto Albumen, and Ovalett Cake Emulsifier.
Sugar Cracknel (99026) (Formulation #99-026)
Sugar Cracknel (99026) (Formulation #99-026) is a formulation to create crispy, sweet biscuits/pretzels using Bakels Instant Active Dry Yeast (Low Sugar), Bakels Shortening, Lecinta Plus, and Dobrim High Speed.
Sultana Cookies (Formulation #R730c)
Sultana Cookies (Formulation #R730c) is a formulation to make scrumptious sultana cookies using Bakels Cookie Concentrate.
Sultana Loaf (Formulation #R101e)
Sultana Loaf (Formulation #R101e) is a formulation to produce loaves of fruity sultana bread using Bakels Bun Concentrate, Bakels Instant Active Yeast, and Masterfat.
Sun Rye Bread (Formulation #09-036)
Sun Rye Bread (Formulation #09-036) is a formulation used to create crisp rye bread orbs using Bakels Crusty Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Fino Rye Base.
Sunburst (Formulation #00-046)
Sunburst (Formulation #00-046) is a formulation to create buttery sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Butta Butteroils Substitute, Bakels Shortening, and Bakels Margarine Special.
Sunflower & Pumpkin Deposited Bread (Formulation #R145a)
Sunflower & Pumpkin Deposited Bread (Formulation #R145a) is a formulation to make flavorful deposited bread loaves using Sunflower and Pumpkin concentrate and Bakels Instant Active Yeast.
Sunflower, Honey & Barley Deposited Bread (Formulation #R104f)
Sunflower, Honey & Barley Deposited Bread (Formulation #R104f) is a formulation to produce hearty deposited bread using Hercules Bread Concentrate and Bakels Instant Active Yeast.
Super Dough (Formulation #R1525/1528015/2011)
Super Dough (Formulation #R1525/1528015/2011) is a formulation to produce excellent sweet dough using Bakels Margarine P.
Sushi de Coco
Sushi de Coco is an apricot, peach, and vanilla flavored dessert product in the form of a vanilla Swiss cake roll with an apricot filling that is layered and sliced similar to the presentation of sushi. This formulation features the products Dessert Paste Peach, Cristaline Red, and Cristaline.
Sweet Apricot and Cranberry Bread Muffin
Sweet Apricot and Cranberry Bread Muffin is a muffin that has dried fruit and is sweet. This formulation is created with the products O-tentic Durum, Intens Short, Intens Fresh 1-40, Purslim and Sapore Softgrain Sweet 5 Grain.
Sweet Bun (Formulation #R2180/2185002/2011)
Sweet Bun (Formulation #R2180/2185002/2011) is a formulation to create buttery sweet buns using Butta Butteroils Substitute, Bakels Instant Active Dried Yeast, Lecitem Universal, Bacom A100, and CSP 60.
Sweet Buns (Formulation #01-041)
Sweet Buns (Formulation #01-041) is a formulation to create sweet bread buns using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, and Butta Butteroils Substitute.
Sweet Corn - Ube Cake Delight (Formulation #09-114)
Sweet Corn - Ube Cake Delight (Formulation #09-114) is a formulation to make a delicious sweet corn & ube cake using Bakels Muffin Mix, Apito Ube Paste, Whip-Brite Whipped Topping Powder, Saphire Neutral, and Piping Gel Neutral.
Sweet Dough (Formulation #10-079)
Sweet Dough (Formulation #10-079) is a formulation to produce tasty sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Fino Potato Flakes.
Sweet Dough (Formulation #11-020)
Sweet Dough (Formulation #11-020) is a formulation to create sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Rotitex, and Monofresh Super.
Sweet Dough (Formulation #R1913003/2011)
Sweet Dough (Formulation #R1913003/2011) is a formulation to make sweet puff pastry dough using Lecitem Universal, Bakels Margarine P, Bakels Instant Active Dried Yeast, and Bacom A100.
Sweet Fruit Buns (Formulation #39200C)
Sweet Fruit Buns (Formulation #39200C) is a formulation using Jogga Bread Concentrate, Bakels Instant Active Dried Yeast, Merita, and Apito Bun Spice Essence to make delectable fruit & spice sweet buns.
Sweet Lemon Sugar Buns (Formulation #R722j)
Sweet Lemon Sugar Buns (Formulation #R722j) is a formulation to make sweet lemon & sultana scones/sugar buns using Fino Scone Mix and Apito Lemon Paste.
Sweet Muffins (Formulation #R722i)
Sweet Muffins (Formulation #R722i) is a formulation to produce tasty sweet muffins using Fino Scone Mix.
Sweet Multigrain Onion Roll
Sweet Multigrain Onion Roll is a multigrain bread roll recipe made with dehydrated onions and washed with egg wash. This formulation is created with the products Intens Short, O-Tentic Durum, and Sapore Softgrain Sweet 5 Grain.
Sweet Pastry (Formulation #R1525/1528010/2011)
Sweet Pastry (Formulation #R1525/1528010/2011) is a formulation to make fluffy, sweet puff pastries using the product Bakels Margarine P.
Sweet Pinwheel Scones (Formulation #R722g)
Sweet Pinwheel Scones (Formulation #R722g) is a formulation to make tasty swirled scones using Fino Scone Mix.
Sweet Sushi-Rolls
Sweet Sushi-Rolls is a vanilla, raspberry, tangerine, apricot, and coconut flavored dessert product in the form of a Swiss cake roll with a raspberry or tangerine flavored filling that is rolled up and sliced similar to the presentation of sushi. This formulation features the products Dessert Paste Raspberry, Dessert Paste Mandarine, Cristaline, and Chellies Red. This formulation is different from Sweet-Sushi-Rolls because of the different flavors and methods used to produce the final products.
Sweet Yeast Dough (Formulation #17200A)
Sweet Yeast Dough (Formulation #17200A) is a formulation using Baktem Red and Bakels Instant Active Dried Yeast to create sweet spiced bun dough.
Sweet-Pistachio-Vanilla-Sushi
Sweet-Pistachio-Vanilla-Sushi is a vanilla and pistachio flavored dessert product in the form of a Swiss cake roll with a pistachio flavored filling that is rolled up or layered and sliced similar to the presentation of sushi. This formulation features the products Claro Neutral, Dessert Paste Pistachio, Bianka, Kovanil, and Chellies Green.
Sweet-Sushi-Rolls
Sweet-Sushi-Rolls is a vanilla, Blackforest Kirschwasser, almond, pistachio, chocolate, white chocolate, and coconut flavored dessert product in the form of a Swiss cake roll with a Blackforest Kirschwasser or almond pistachio flavored filling that is rolled up and sliced similar to the presentation of sushi. This formulation features the products Mandelkrone, Dessert Paste Blackforest Kirschwasser, Dessert Paste Almond Pistachio, Cristaline Red, and Cristaline.This formulation is different from Sweet Sushi-Rolls because of the different flavors and methods used to produce the final products.
Swiss Delight
Swiss Delight is a chocolate and vanilla flavored dessert product in the form of a filled cookie. This formulation features the products Mürbella, Schokobella White, Dessert Paste Blackforest Kirschwasser, Mohrenglanz Vanilla, and Mohrenglanz Dark Chocolate.
Swiss Edge
Swiss Edge is a caramel, butter, and walnut flavored dessert product in the form of a baked pastry layered with a caramel and nut filling. This formulation features the products Mürbella, and Bon Caramel.
Taisan Cake (06095) (Formulation #06-095)
Taisan Cake (06095) (Formulation #06-095) is a formulation to make sweet Filipino sponge cake loaves using Ovalett Cake Emulsifier, Bakels Baking Powder, and Preserv.
Taisan Cake (10087) (Formulation #10-087)
Taisan Cake (10087) (Formulation #10-087) is a formulation to produce rich Filipino sponge cake loaves using Ovalett Cake Emulsifier, Bakels Baking Powder, and Brite Vanilla Extra Strength.
Taisan Cake (99027) (Formulation #99-027)
Taisan Cake (99027) (Formulation #99-027) is a formulation to create scrumptious Filipino sponge cake loaves using the products Ovalett Cake Emulsifier, Bakels Baking Powder, and Preserv.
Tarte au Chocolat
Tarte au Chocolat is a chocolate flavored dessert product in the form of a tarte. This formulation features the product Tarte au Chocolat.
Tasty Cheese Scones (Formulation #R722n)
Tasty Cheese Scones (Formulation #R722n) is a formulation to make savory cheese scones using Fino Scone Mix.
Tempura Coconut Shrimp
This is a recipe for Tempura Coconut Shrimp utilizing the products Organic Virgin Coconut Oil and Desiccated Coconut -Flake Cut with tempura seafood batter mix, ground ginger, ice cold water, large shrimp, orange marmalade or pineapple preserves, orange juice, and soy sauce.
Tender Potato Biscuits (Formulation #07-051)
Tender Potato Biscuits (Formulation #07-051) is a formulation to make delicate, fluffy potato biscuits using Bakels Baking Powder and Fino Potato Flakes.
Tiger Skin Bread (Formulation #R3927001/2011)
Tiger Skin Bread (Formulation #R3927001/2011) is a formulation to produce decorative tiger-patterned multigrain bread using Bakels 8 Grians Base, Butta Butteroils Substitute, and Lecitem Pumpables.
Tiramisu
Tiramisu is a tiramisu flavored dessert product in the form of a cream custard. This formulation features the products Alaska-Express Tiramisu, and Cristaline.
Tiramisu Torte (Formulation #07-052)
Tiramisu Torte (Formulation #07-052) is a formulation used to create decadent tiramisu mini cakes. This recipe includes the products Pettina Sponge Mix Complete, Bakels Whipping Cream, Apito Expresso Paste, and Brite Vanilla Extra Strength.
Tiramisú wave
Tiramisú wave is a chocolate, almond, and espresso flavored dessert product in the form of a single serving sized bar that is layered with gingerbread, tiramisú cream, and coated in chocolate. This formulation features the products Alaska-Express Tiramisu, Cristaline Chocolate, Alaska 666, and Gold Sparkle.
Toasted Bread (Formulation #10-055)
Toasted Bread (Formulation #10-055) is a formulation to make crisp, toasted semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, CSP 60, and Bakels Margarine Special.
Toasted Sesame Seed Bread to Share
Toasted Sesame Seed Bread is a bread that is topped with sesame seeds and has a crispy crust. This formulation contains the products O-Tentic Durum and Sapore Panarome.
Toffee Expresso Cooler (Formulation #10-052)
Toffee Expresso Cooler (Formulation #10-052) is a formulation to make a sweet blended iced coffee drink using Apito Expresso Paste, Diamond Glaze Caramel Toffee, and Whip-Brite Whipped Topping Powder.
Toffee-Nut Upside Down
Toffee-Nut Upside Down is a sweet bread made of dumplings kept together through toffee-nut filling. This formulation features the products Sizilia and Combani.
Tomato Pan Bread
Tomato Pan Bread is a bread made with garlic, tomato paste, and oregano. This formulation is created with the products S500 Green A+, Intens Fresh 1-40 and Molderator.
Tomato Sauce For Frozen Convenience Foods
Tomato Sauce For Frozen Convenience Foods is a tomato sauce formulation featuring Benecel™ K200M HPMC. It delivers reduced spattering, excellent freeze-thaw stability, and reduced weeping or syneresis.
Torta De Banana Con Langka (Formulation #08-055)
Torta De Banana Con Langka (Formulation #08-055) is a formulation to produce tasty banana cake with jackfruit filling. This recipe includes the products Fino Double Acting Baking Powder and Ovalett Special (NC).
Torta (Formulation #07-053)
Torta (Formulation #07-053) is a formulation to produce a rich tora cake using the products Ovalett Special (NC), Bakels Baking Powder, Bakels Margarine Special, and Butta Butteroils Substitute.
Torta Queso-Merengue
Torta Queso-Merengue is a cake that is composed of short pastry, vanilla sponge, poppy seed filling, yellow sponge, Cheese cake filling, whipped cream and swiss roll decoration. This formulation is created with the products Cristaline and Cheese Cake Mix Flat.
Torte Deluxe
Torte Deluxe is a chocolate, cream, and cherry flavored dessert product in the form of a layered torte. This formulation features the products Schokobella, Fruchti-Top Cherry, Bellanossa, and Choux-Mix.
Tres Choco Bar (Formulation #08-056)
Tres Choco Bar (Formulation #08-056) is a formulation to produce delicious triple chocolate bars using Bakels Baking Powder, Bakels Shortening, Bakels Margarine Special, Balec Lacto Albumen, Bakels Alkalized Cocoa Powder, Bakels Whipping Cream, Apito Chocolate Paste, and Unifil Strawberry.
Tres Leches Cake
Tres Leches Cake is a sponge cake soaked in tres leches and iced in cake icing. This formulation is created with the products Dulcerio Tres Leches, Finesse, and Harmony Sublimo Glaze.
Tres Leches (Formulation #08-057)
Tres Leches (Formulation #08-057) is a formulation to create a sweet, milky cake using Ovalett Cake Emulsifier, Brite Vanilla Extra Strength, and Bakels Baking Powder.
Trifle (Formulation #00-048)
Trifle (Formulation #00-048) is a formulation to produce a rich English dessert cake using Pettina Sponge Mix Complete, Brite Vanilla Extra Strength, Fino Dark Chocolate Buttons, and Les Fruits Strawberry 50%.
Trio Wheel Monay (Formulation #08-058)
Trio Wheel Monay (Formulation #08-058) is a formulation to create tri-flavored Filipino sweet bread wheels. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Balec Lacto Albumen, Bakels Shortening, Apito Pandan Paste, Apito Strawberry Paste, and Apito Chocolate Paste.
Triple Chocolate Cookies (Formulation #R730n)
Triple Chocolate Cookies (Formulation #R730n) is a formulation to create delicious triple chocolate cookies using Apito Chocolate Paste and Bakels Cookie Concentrate.
Triple Chocolate Surprise (Formulation #12-037)
Triple Chocolate Surprise (Formulation #12-037) is a formulation used to produce scrumptious triple chocolate slices. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Dark Choco Fudge, Apito Peppermint Paste, and Diamond Glaze Gold.
Triple Layer Butter Cake (Formulation #R3810003/2011)
Triple Layer Butter Cake (Formulation #R3810003/2011) is a formulation to make a decadent three-layer butter cake using Pettina Butter Cake Mix and Bakels Butta Blends.
Tropical Adventure
Tropical Adventure is a kiwi, orange, lemon, chocolate, and crème brûlée flavored dessert product in the form of layers of creams, fruits, and custards presented in a glass cup. This formulation features the products Cristaline Red, Fruchti-Top Orange, Cristaline, Alaska-Express Neutral, Dessert Paste Lemon, Schokobella, and Crème Brûlée.
Tropical Green Tea Energy Drink
Tropical Green Tea Energy Drink is a formulation of Northwest Naturals Passion Fruit Juice Concentrate WONF, Northwest Naturals Orange Juice Concentrate, and Tree Top Apple Juice Concentrate combined with green tea and ice in a cocktail shaker.
Tropical Orange Blossom White Tea
Tropical Orange Blossom White Tea is a formulation of Northwest Naturals Tropical Orange Blossom Juice Concentrate WONF combined with white tea and ice in a beverage shaker.
Tropical Sushi
Tropical Sushi is a coconut and pineapple flavored dessert product in the form of a Swiss cake roll with a coconut filling that is rolled up and sliced similar to the presentation of sushi. This formulation features the products Dessert Paste PIneapple, Cristaline, and Schokobella.
Tropical Twister
Tropical Twister is a formulation of Northwest Naturals Tropical Concentrate WONF combined with green tea, water, ice, and coconut rum in a cocktail shaker.
Tropical Wave
Tropical Wave is a cream, mousse and swiss roll based pastry with mango, orange and chocolate tastes. This formulation features Bon Orange, Mousse au Chocolat, and Alaska-Express Mango.
Tube Bread (Formulation #07-054)
Tube Bread (Formulation #07-054) is a formulation to create delicious iced sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Bakels Shortening, Bakels Margarine Special, and Butta Butteroils Substitute.
Tuna Grain Bread (Formulation #07-055)
Tuna Grain Bread (Formulation #07-055) is a formulation to make tuna-filled whole grain buns using Bakels Instant Active Dry Yeast (Low Sugar), Lecitem Pumpables, Fino Grain Base, and Bakels Shortening.
Turkey Surprise wrapped in Kale
Turkey Surprise wrapped in Kale is made from kale, basmati rice, ground turkey, eggs, dried cranberries, garlic, green onion, and pepper. The stock is made from chicken stock. leeks, onion and basil leaves.
Ube Cake (Formulation #10-121)
Ube Cake (Formulation #10-121) is a formulation to create a creamy, ube flavored chiffon cake using Bakels Cake Concentrate, Apito Ube Paste, and Bakels Whipping Cream.
Ube Cream Bread (Formulation #05-050)
Ube Cream Bread (Formulation #05-050) is a formulation to make excellent ube-filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, CSP 60, Rotitex, Butta Butteroils Substitute, Apito Yam Paste, and Brite Vanilla Extra Strength.
Ube Macapuno Mousse Cake (Formulation #07-096)
Ube Macapuno Mousse Cake (Formulation #07-096) is a formulation to produce rich purple yam & coconut mousse mini cakes using Apito Yam Paste.
Ube Macapuno Mousse Cake (Single-Serve) (Formulation #09-096)
Ube Macapuno Mousse Cake (Single-Serve) (Formulation #09-096) is a formulation to produce a single-serving purple yam & coconut mousse cake using Pettina Sponge Mix Complete and Apito Ube Paste.
Ube Roll (Formulation #04-060)
Ube Roll (Formulation #04-060) is a formulation to create a spongy purple yam jelly roll using Bakels Baking Powder, Ovalett Cake Emulsifier, and Apito Yam Paste.
Ube Spanish Bread (09033) (Formulation #09-033)
Ube Spanish Bread (09033) (Formulation #09-033) is a formulation to make sweet Filipino-Spanish breadsticks with purple yam filling. This recipe includes the products Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, Fino 50, Rotitex, Butta Butteroils Substitute, Bakels Margarine Special, and Apito Ube Paste.
Ube Spanish Bread (09039) (Formulation #09-039)
Ube Spanish Bread (09039) (Formulation #09-039) is a formulation to produce rich, purple yam-filled, Filipino-Spanish sweet breadsticks. This recipe includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Bakels Margarine Special, and Apito Ube Paste.
Ube Strawberry Mousse Cake (Formulation #07-098)
Ube Strawberry Mousse Cake (Formulation #07-098) is a formulation to create delicious purple yam & strawberry mousse mini cakes using Apito Yam Paste and Apito Strawberry Paste.
Ube-Dulce De Leche Sweet Dough (Formulation #12-028)
Ube-Dulce De Leche Sweet Dough (Formulation #12-028) is a formulation to create rich ube & dulce de leche sweet bread using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Apito Ube Paste.
Vanilla Cupcakes (Formulation #12-029)
Vanilla Cupcakes (Formulation #12-029) is a formulation to make scrumptious vanilla cupcakes using Bakels Muffin Mix and Ovalett Cake Emulsifier.
Vanilla Whoopie Pie (Formulation #11-056)
Vanilla Whoopie Pie (Formulation #11-056) is a formulation to produce sweet vanilla cake & hazelnut cream sandwiches using Bakels Muffin Mix, Bakels Shortening, and Bakels Hazelnut Truffle.
Variety Cupcakes (Formulation #99-029)
Variety Cupcakes (Formulation #99-029) is a formulation to produce delicious cupcakes using Bakels Margarine Special, Fino Double Acting Baking Powder, Preserv, and Balec Lacto Albumen.
Variety Monay (Formulation #07-087)
Variety Monay (Formulation #07-087) is a formulation to make golden, buttery Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Shortening, Bakels Margarine Special, Butta Butteroils Substitute, and Bakels Alkalized Cocoa Powder.
Variety Muffins (05051) (Formulation #05-051)
Variety Muffins (05051) (Formulation #05-051) is a formulation to make sweet custard muffins using Bakels Baking Powder, Bakels Bake-Stable Custard Mix, and Ovalett Cake Emulsifier.
Variety Pizza Crusts (Formulation #11-023)
Variety Pizza Crusts (Formulation #11-023) is a formulation to create crispy brown pizza crusts using Bakels Instant Active Dry Yeast (High Sugar), Lecinta Plus, Bakels Shortening, Fino Meal Base, Bakels 8 Grains Base, and Bakels Country Herb Base.
Veggie Panxo
Veggie Panxo is a bread sandwich of portabella mushrooms, romaine lettuce, strawberries and sprouts that is flavored with Balsamic Vinaigrette. The bread is made with soaked corn & rice as well as bread flour. This formulation is created with the products O-Tentic Durum, Intens Melting and Extendo.
Victoria Sandwich Cake (Formulation #R750m)
Victoria Sandwich Cake (Formulation #R750m) is a formulation to produce a rich, buttery Victoria sponge cake using Morah Cake Medium Twin, Castor Sugar, Vanilla Essence 101, and Hercules Baking Powder.
Waffle (Milky) (Formulation #R3872003/ 2011)
Waffle (Milky) (Formulation #R3872003/ 2011) is a formulation to create scrumptious milky waffles using the products Bakels Margarine P and Bakels Waffle Mix.
Waffle (Yeast Raised) (Formulation #R3872001/2011)
Waffle (Yeast Raised) (Formulation #R3872001/2011) is a formulation to make fluffy, golden waffles using Bakels Waffle Mix, Bakels Margarine P, and Bakels Instant Active Dried Yeast.
Walnut Caramel
Walnut Caramel is a caramel, walnut, and fruit flavored dessert product in the form of a caramel cup filled with caramel, assorted fruit, and nuts. This formulation features the products Dessert Paste Caramel, Dessert Paste Walnut, and Bienex, Florentine Mix.
Walnut Caramel Tartlets
Walnut Caramel Tartlets is a caramel and walnut flavored baked good in the form of small dessert tartlets. This formulation features the product Bon Caramel.
Walnut Cream Cake
Walnut Cream Cake is a cake layered with a short pastry base, Meringue, Walnut Cream, Nugotin and Carmelized Walnuts. This formulation contains the products Nugotin, Alaska-Express Neutral and Dessert Paste Walnut.
Wheat and Raisin Log (Formulation #08-061)
Wheat and Raisin Log (Formulation #08-061) is a formulation to make whole wheat cinnamon & raisin sweet bread using Fino Meal Base, Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Shortening, and Butta Butteroils Substitute.
Wheat Bran Sandwich (Formulation #R374301/2012)
Wheat Bran Sandwich (Formulation #R374301/2012) is a formulation to produce hearty wheat bran sandwich bread using Bakels Wheat Bran Sandwich Concentrate and Bakels Instant Active Dried Yeast.
Wheat Bread (00050) (Formulation #00-050)
Wheat Bread (00050) (Formulation #00-050) is a formulation used to produce crisp wheat bread loaves. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Lecitex Bread Improver, Bakels Shortening, and Fino Meal Base.
Wheat Bread (05053) (Formulation #05-053)
Wheat Bread (05053) (Formulation #05-053) is a formulation to create crusty wheat bread using Bakels Instant Active Dry Yeast (Low Sugar), Lecitex Bread Improver, Bakels Shortening, and Fino Meal Base.
Wheat Bread (06141) (Formulation # 06-141)
Wheat Bread (06141) (Formulation # 06-141) is a formulation to make semi-sweet wheat loaves using Bakels Instant Active Dry Yeast (Low Sugar), Lecitex Bread Improver, Bakels Shortening, and Fino Meal Base.
Wheat Bread (09041) (Formulation #09-041)
Wheat Bread (09041) (Formulation #09-041) is a formulation to produce nutritious wheat bread loaves using Bakels Instant Active Dry Yeast (Low Sugar), Lecitem Pumpables, and Fino Meal Base.
Wheat Crackers (Formulation #07-058)
Wheat Crackers (Formulation #07-058) is a formulation to create buttery wheat crackers using the products Fino Meal Base and Butta Butteroils Substitute.
Wheat Cuapao (Formulation #06-100)
Wheat Cuapao (Formulation #06-100) is a formulation to make semi-sweet, wheaten Filipino steamed buns. This recipe includes the products Fino Meal Base, Bakels Instant Active Dry Yeast (Low Sugar), Lecinta Plus, Bakels Baking Powder, and Bakels Shortening.
Wheat Loaf
Wheat Loaf is a whole wheat bread recipe that is simply scored, then dusted with flour and baked. This formulation is created with the products O-tentic Durum and Sapore Softgrain Amber Grain CL.
Wheat 'N Cinnamon (09088) (Formulation #09-088)
Wheat 'N Cinnamon (09088) (Formulation #09-088) is a formulation to produce sweet, whole grain cinnamon & sugar biscuits/crackers. This recipe includes the products Bakels Instant Active Dry Yeast (Low Sugar), Fino Meal Base, and Butta Butteroils Substitute.
Wheat Pandesal (Formulation #01-044)
Wheat Pandesal (Formulation #01-044) is a formulation used to create semi-sweet, wholewheat Filipino bread rolls. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Fino Meal Base, Bakels Margarine Special, and Bakels Shortening.
Wheat Pandesal Putok (Formulation #01-045)
Wheat Pandesal Putok (Formulation #01-045) is a formulation used to make crowned, semi-sweet, wholewheat Filipino bread rolls. This recipe includes the products Fino Meal Base, Dobrim High Speed, Bakels Instant Active Dry Yeast (High Sugar), Bakels Margarine Special, and Butta Butteroils Substitute.
Wheaten Chocolate Bread (Formulation #06-101)
Wheaten Chocolate Bread (Formulation #06-101) is a formulation to produce rich, sweet chocolate wheat bread using Bakels Instant Active Dry Yeast (High Sugar), Rotitex, Dobrim Nobro, Fino Dark Chocolate Chips, Fino Meal Base, and Apito Chocolate Paste.
Wheatmeal Bread & Rolls (Formulation # R103b)
Wheatmeal Bread & Rolls (Formulation # R103b) is a formulation to make delicious whole wheat loaves and rolls. This recipe uses the products Fino Meal Base, Bakels Liquid Improver, and Bakels Instant Active Yeast.
Whiskey Milk Chocolate Truffle
Whiskey Milk Chocolate Truffle is a whiskey, milk chocolate and dark chocolate truffle confection filled into truffle shells and then enrobed in melted chocolate. This formulation is created with the products Belcolade Cryst-O-Fil Lait, Chocolante Dark Semisweet and Chocolante Milk.
White Bread and Rolls (Formulation #39465A)
White Bread and Rolls (Formulation #39465A) is a formulation using Bakels Advance Bread and Roll Concentrate and Bakels Instant Active Dried Yeast to make white tin bread and rolls.
White Bread and Rolls (using Bakels Sour Bread Concentrate) (Formulation #39460A)
White Bread and Rolls (using Bakels Sour Bread Concentrate) (Formulation #39460A) is a formulation using Bakels Sour Bread Concentrate and Bakels Instant Active Dried Yeast to make specialty white sourdough.
White Bread and Rolls (using Bakels Spelt Bread Mix) (Formulation #39470A)
White Bread and Rolls (using Bakels Spelt Bread Mix) (Formulation #39470A) is a formulation using Bakels Spelt Bread Mix and Bakels Instant Active Dried Yeast to make white tin bread.
White Bread (Formulation #R103a)
White Bread (Formulation #R103a) is a formulation used in the creation of white tin bread. This recipe uses the products Bakels Liquid Improver and Bakels Instant Active Yeast.
White Chocolate and Dates
White Chocolate and Dates is a bread that is indulgent and sweet tasting bread. This formulation is created with the products O-Tentic Durum and Chocolante White Chocolate Chips.
White Chocolate, Banana and Coconut Bread Muffin
White Chocolate, Banana and Coconut Bread Muffins are baked goods that are sweet muffins with coconut flakes, banana flavoring and chips as well as sweet white chocolate. This formulation is created with the products O-tentic Durum, Intens Short, Intens Fresh 1-40 and Puraslim.
White Pan Breads
White Pan Breads is a loaf of white bread that can be served sliced. This formulation is created with the products S500 Red, Sapore Panarome, Intens Fresh 1-40 and Intens Short.
White Sandwich Bread (Formulation #R1914001/2012)
White Sandwich Bread (Formulation #R1914001/2012) is a formulation to make delicious white sandwich bread using Quantum Universal and Bakels Instant Active Dried Yeast.
White Whole Wheat Loaf
White Whole Wheat Loaf is a whole wheat flour based bran and germ bread. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-Tentic Durum.
Whole Grain Apple Muffin
Whole Grain Apple Muffin is a whole grain creme cake muffin with a cinnamon flavor and chopped apple filling that is coated with sugar. This formulation is created with the products Tegral Satin Whole Grain Creme Cake and Fruitfil Chopped Apple Filling.
Whole Grain Banana Fig Cake
Whole Grain Banana Fig Cake is a whole grain cake that is flavored with banana concentrate and chopped figs and then glazed and decorated with dried figs and cinnamon. This formulation is created with the products Tegral Satin Whole Grain Creme Cake, Puraslim Key Mix, Puraslim and Harmony Sublimo Neutra.
Whole Grain Batard
Whole Grain Batard is a rounded baguette shaped bread that is scored and floured before the bread is baked. This formulation is created with the products Sapore Softgrain Multigrain, O-Tentic Origin and Sapore Rigoletto.
Whole Grain Boule
Whole Grain Boule is a boule shaped whole grain bread. This formulation is created with the products Sapore Softgrain Wheat, O-Tentic Origin and Sapore Rigoletto.
Whole Grain Chocolate Chip Cookie
Whole Grain Chocolate Chip Cookie is a chocolate chip cookie recipe that is made of whole wheat flour and dark chocolate chips. This formulation is created with the products Tegral CL Whole Grain All Purpose Cookie Base and Chocolante Dark.
Whole Grain Muffin with Cranberries
Whole Grain Muffin with Cranberries is a muffin that contains cranberries based in cake mix. This formulation contains the products Tegral Satin Whole Grain Creme Cake, Puraslim, and Puraslim Key Mix.
Whole Grain Oatmeal Raisin Cookie
Whole Grain Oatmeal Raisin Cookie is a cookie recipe that contains cinnamon, rolled oats, raisins and molasses. This formulation is created with the products Tegral CL Whole Grain All Purpose Cookie Base and Sapore Softgrain Amber Grain CL.
Whole Meal Bread (Formulation #R3912006/2011)
Whole Meal Bread (Formulation #R3912006/2011) is a formulation to produce hearty whole meal bread using Goliath Graham Bread Mix, Lecitem Pumpables, Bakels Instant Active Dried Yeast, CSP 60, and Rotitex.
Whole Wheat Bread
Whole Wheat Bread is a simple whole wheat bread with no decoration that is made of whole wheat flour. This formulation is created with the products S500 Red, Intens Fresh 1-40, Sapore Aida, Sapore Softgrain Wheat and Puraslim.
Whole Wheat Loaf
Whole Wheat Loaf is a bread loaf made with whole grain flour and honey and dusted with flour and scored before baking. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum.
Whole Wheat Pavé
Whole Wheat Pavé is a bread made out of rye flour that can be cut into any desired shape. This formulation is created with the products Sapore Softgrain Rye CL, O-tentic Origin and Sapore Rigoletto.
Whole Wheat Raisin Bread (Formulation #06-102)
Whole Wheat Raisin Bread (Formulation #06-102) is a formulation used to create delicious whole wheat cinnamon-raisin sweet bread. This recipe includes the products Fino Meal Base, Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), and Bakels Shortening.
Whole Wheat Toast Bread
Whole Wheat Toast Bread is a bread made out of whole wheat flour and honey that is shaped into a loaf and enrobed in grain and seed mixture and placed in a pre-sprayed loaf pan. This formulation is created with the products Sapore Softgrain Sweet 5 Grain, Sapore Panarome and S500 Green A+.
Whole Wheat Walnut Coffee Cake (Formulation #09-063)
Whole Wheat Walnut Coffee Cake (Formulation #09-063) is a formulation to make hearty whole wheat walnut coffee cake. This recipe includes the products Fino Meal Base, Bakels Baking Powder, and Brite Vanilla Extra Strength.
Whole-Wheat & Coconut Muffins
This is a recipe for Whole-Wheat & Coconut Muffins utilizing the product Coconut Flour and Organic Virgin Coconut Oil with lukewarm water, eggs, honey, applesauce, vanilla, whole-wheat flour, baking powder, and salt.
Whole-Wheat Coconut Pancakes
This is a recipe for Whole-Wheat Coconut Pancakes utilizing the products Organic Virgin Coconut Oil and Coconut Flour with whole-wheat flour, salt, baking powder, egg, lukewarm water, and applesauce.
Wholemeal Sandwich Bread (Formulation #R1914001/2012)
Wholemeal Sandwich Bread (Formulation #R1914001/2012) is a formulation used to create delicious wholewheat sandwich bread. This recipe includes the products Quantum Universal, Rotitex, Goliath Graham Bread Mix, and Bakels Instant Active Dried Yeast.
Wholewheat with Walnuts and Raisins
Wholewheat with Walnut and Raisins is a fruit and nut bread that has a multi-grain base. This formulation is created with the products O-tentic Durum and Sapore Softgrain Multigrain.
Williams-Christ-Dessert
Williams-Christ-Dessert is a Williams-Christ flavored dessert in the form of a dome layered with pear slices, cream, and cristaline gel. This formulation features the products Alaska-Express Neutral, Royal Paste Williams-Christ, Othello Coco Paste, Cristaline, and Mohrenglanz Milk Chocolate.
Wine Gum using PERFECTAGEL™ 928
Formulation for Wine Gum using PERFECTAGEL™ 928.
Wine Gum using PERFECTAMYL™ GEL MB
Formulation for Wine Gum using PERFECTAMYL™ GEL MB.
Winemakers Bread (Formulation #R186a)
Winemakers Bread (Formulation #R186a) is a formulation to make loaves of yeasty artisan bread using the products Winemaker 50% and Bakels Instant Active Yeast.
Yema Roll (Formulation #10-095)
Yema Roll (Formulation #10-095) is a formulation to produce a creamy Filipino sponge cake roll using Bakels Cake Concentrate, Ovalett Cake Emulsifier, and Bakels Bake-Stable Custard Mix.
Yoghurt-Raspberry Mousse Cake
Yoghurt-Raspberry Mousse Cake is a raspberry, chocolate, apricot flavored dessert product in the form of a round layered cake. This formulation features the products Fruit Puree Raspberry, Alaska 666, Kabi, Alaska-Express Yoghurt Raspberry, and Cristaline Red.
Yogurt Coffee Cake Muffin
Yogurt Coffee Cake Muffin is a cinnamon flavored muffin that is baked with cinnamon chips and topped with streusel. This formulation is created with the product Tegral Satin Supreme Yogurt Creme Cake.
Yogurt Smoothie
This is a recipe for Yogurt Smoothie utilizing the product Organic Virgin Coconut Oil with vanilla yogurt, fruit juice, and fruit.
Yummy Fruit Bars (Formulation #08-064)
Yummy Fruit Bars (Formulation #08-064) is a formulation to create scrumptious, fruit-filled cake bars. This recipe includes the products Butta Butteroils Substitute, Apito Butta Vanilla Essence, Ovalett Cake Emulsifier, Fino Double Acting Baking Powder, Les Fruits Raspberry 50%, Les Fruits Blueberry 50%, Les Fruits Red Cherry 50%, and Les Fruits Strawberry 50%.
Yummy Mini Rolls with Filling (Formulation #06-103)
Yummy Mini Rolls with Filling (Formulation #06-103) is a formulation to create scrumptious filled sweet rolls. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Butta Butteroils Substitute, Bakels Bake-Stable Custard Mix, and Apito Chocolate Paste.
Zebra Cake
Zebra Cake is striped cake that contains white cake mix and red velvet cake mix. This formulation contains the products Tegral Satin Creme Cake mix and Tegral Satin Red Velvet Satin Creme Cake.
Zuger Kirsch Cake Roll
Zuger Kirsch Cake Roll is a chocolate, vanilla, hazelnut, and pistachio flavored dessert product in the form of a single sized Swiss cake roll that is filled with a pistachio flavored cream. This formulation features the products Hazelnut Candy Crunch, Bianka, and Dessert Paste Blackforest Kirschwasser.
Bread (using Advance 500) (Formulation #25355A)
Bread (using Advance 500) (Formulation #25355A) is a formulation to make white tin bread using Advance 500, Bakels Instant Active Dried Yeast, and Canola Oil RBD.
Brioche (06014) (Formulation #06-014)
Brioche (06014) (Formulation #06-014) is a formulation used to create French sweet bread. This recipe includes the products Lecitem Supreme Bread Improver and Bakels Instant Active Dry Yeast (High Sugar).
Brittle Nut Bread (Formulation #00-004)
Brittle Nut Bread (Formulation #00-004) is a formulation used to create a walnut-topped sweet bread ring. This formulation includes the products Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), and Butta Butteroils Substitute.
Broas (Formulation #08-009)
Broas (Formulation #08-009) is a formulation to make broas biscuits/cookies using Ovalett Cake Emulsifier, Bakels Baking Powder, and Brite Vanilla Extra Strength.
Broccoli Smothered in Coconut Chicken Sauce
This is a recipe for Broccoli Smothered in Coconut Chicken Sauce utilizing the products Organic Virgin Coconut Oil and Coconut Milk with broccoli, chopped green pepper, chopped onion, flour, salt, pepper, chicken broth, mushrooms, and cooked chicken.
Brown Rye Bread (Formulation #06-015)
Brown Rye Bread (Formulation #06-015) is a formulation used to create semi-sweet chocolate rye bread. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Fino Rye Base, Fino Grain Base, Apito Chocolate Paste, and Bakels Shortening.
Brownie Cheesecake
Brownie Cheesecake is a treat that is baked in a pan and has a pattern traced into it that is composed of cheesecake. This formulation creates the Tegral Gourmet Brownie and Deli Cheesecake.
Brownie Cream (Formulation #06-016)
Brownie Cream (Formulation #06-016) is a formulation used to create cream cheese-topped chocolate slices. This formulation includes the products Bakels Margarine Special, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Butta Butteroils Substitute, and Unifil Strawberry.
Brownie Pie
Brownie Pie is a chocolate brownie made with simple brownie mix and Belgian chocolate. This formulation is created with the products Tegral Gourmet Brownies and Cremfil Ultim Belgian Chocolate.
Brownies
This recipe is for Brownies utilizing the product Coconut Flour with butter, sugar, tablespoon baking soda, eggs, salt, vanilla, cocoa, all purpose flour, and chopped nuts.
Brownies
Brownies is a chocolate flavored baked good in the form of brownies. This formulation features the products Braunies, Frio, Combani Vanilla Essence, and Caribia, Rum Essence.
Brownies (01005) (Formulation #01-005)
Brownies (01005) (Formulation #01-005) is a formulation used to create rich brownie slices. This recipe includes the products Bakels Margarine Special, Ovalett Cake Emulsifier, and Bakels Baking Powder.
Brownies (07008) (Formulation #07-008)
Brownies (07008) (Formulation #07-008) is a formulation to create rich brownie slices using Ovalett Cake Emulsifier, Bakels Baking Powder, and Bakels Alkalized Cocoa Powder.
Brownies (07009) (Formulation #07-009)
Brownies (07009) (Formulation #07-009) is a formulation to create rich brownie slices using Bakels Margarine Special, Ovalett Cake Emulsifier, Bakels Baking Powder, and Bakels Alkalized Cocoa Powder.
Brownies (09106) (Formulation #09-106)
Brownies (09106) (Formulation #09-106) is a formulation to make delicious brownie slices using Apito Chocolate Paste, Bakels Margarine Special, Bakels Cake Concentrate, and Bakels Alkalized Cocoa Powder.
Brownies (Formulation #38357A)
Brownies (Formulation #38357A) is a formulation to create rich brownie slices using Bakels All-In Choc Chunk Brownie Mix.
Brownies with Orange Sauce
Brownies with Orange Sauce is a chocolate and orange flavored dessert product in the form of a brownie with a sweet orange syrup sauce. This formulation features the products Braunies, and Dessert Paste Orange.
Buko Pandan Salad (Formulation #10-056)
Buko Pandan Salad (Formulation #10-056) is a formulation to create a specialty dessert salad using Bakels Whipping Cream and Apito Pandan Paste.
Butter Bread (Formulation #00-005)
Butter Bread (Formulation #00-005) is a formulation to create butter flavoured sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, and Butta Butteroils Substitute.
Butter Brioche (Formulation #39426P)
Butter Brioche (Formulation #39426P) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, and Bakels Instant Active Dried Yeast to make butter brioche sweet buns.
Butter Cake (05004) (Formulation #05-004)
Butter Cake (05004) (Formulation #05-004) is a formulation to make butter loaf cakes. This recipe includes the products Bakels Baking Powder, Ovalett Cake Emulsifier, and Balec Lacto Albumen.
Butter Cake (06018) (Formulation #06-018)
Butter Cake (06018) (Formulation #06-018) is a formulation used to create a butter cake loaf. This formulation includes the products Bakels Baking Powder, Ovalett Cake Emulsifier, and Bakels Margarine Special.
Butter Cake (100% Butter) (Formulation #08-010)
Butter Cake (100% Butter) (Formulation #08-010) is a formulation used to create a butter cake loaf. This formulation includes the products Bakels Baking Powder and Ovalett Cake Emulsifier.
Butter Cake (Formulation #R3810003/2013)
Butter Cake (Formulation #R3810003/2013) is a formulation to make rich butter flavoured pound cake using the products Pettina Butter Cake Mix and Bakels Butta Blends.
Butter Cookies (Formulation #09-064)
Butter Cookies (Formulation #09-064) is a formulation to make delicious butter flavoured cookies using Bakels Baking Powder, Butta Butteroils Substitute, and Balec Lacto Albumen.
Butter Cookies (Formulation #R1533011/2011)
Butter Cookies (Formulation #R1533011/2011) is a formulation used to create tasty butter flavoured cookies/biscuits. This recipe includes the products Butta Butteroils Substitute, Castor Sugar, and Butta Vanilla.
Butter Cream (Formulation #R1521001/2011)
Butter Cream (Formulation #R1521001/2011) is a formulation to make a butter cream icing/filling using Bakels Butta Blends and Bakels Cremello.
Butter Cream (Formulation #R1522/1523001/2011)
Butter Cream (Formulation #R1522/1523001/2011) is a formulation to create a butter cream icing/filling using Bakels Cremello.
Butter Filling (Formulation #R1533014/2011)
Butter Filling (Formulation #R1533014/2011) is a formulation used to create a rich butter flavoured filling for baked goods. This recipe includes the products Butta Butteroils Substitute and Castor Sugar.
Butter Loaf Cake (06020) (Formulation #06-020)
Butter Loaf Cake (06020) (Formulation #06-020) is a formulation to make butter cake loaves using Bakels Baking Powder, Ovalett Cake Emulsifier, and Bakels Margarine Special.
Butter Loaf Cake (10003) (Formulation #10-003)
Butter Loaf Cake (10003) (Formulation #10-003) is a formulation to make a butter cake loaf using Bakels Cake Concentrate and Ovalett Cake Emulsifier.
Butter Munchies (Formulation #09-065)
Butter Munchies (Formulation #09-065) is a formulation used to create rich butter flavoured cookies/slices. This recipe includes the products Bakels Baking Powder, Butta Butteroils Substitute, Balec Lacto Albumen, and Brite Vanilla Extra Strength.
Butter Munchies (Formulation #99-003)
Butter Munchies (Formulation #99-003) is a formulation to make rich butter flavoured cookies/bars using Bakels Baking Powder and Butta Butteroils Substitute.
Butter Sandwich (Formulation #R1533012/2011)
Butter Sandwich (Formulation #R1533012/2011) is a formulation used to create butter flavoured sandwich bread. This recipe includes the products Butta Butteroils Substitute, Lecitem Pumpables, and Bakels Instant Active Dried Yeast.
Butter Sandwich (Formulation #R1917001/2011)
Butter Sandwich (Formulation #R1917001/2011) is a formulation used to make butter flavoured sandwich bread. This recipe includes the products Lecitem Supreme, Butta Butteroils Substitute, and Bakels Instant Active Dried Yeast.
Butter Sandwich (Formulation #R1936005/2011)
Butter Sandwich (Formulation #R1936005/2011) is a formulation to make butter flavoured sandwich bread using Butta Butteroils Substitute, Butta Vanilla, Lecitem Pumpables, and Bakels Instant Active Dried Yeast.
Butter Sweet Corn Muffin
Butter Sweet Corn Muffin is a typical corn bread recipe that can be sprinkled with sugar for added sweetness. This formulation is created with the product Tegral Butter & Sugar Sweet Corn Cake.
Butter-Orange Loaf (Formulation #03-045)
Butter-Orange Loaf (Formulation #03-045) is a formulation used to create loaves of rich butter & orange flavoured sweet bread. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Margarine Special, Bakels Shortening, and Apito Flavouring Paste - Orange.
Buttercream Icing (Formulation #05-005)
Buttercream Icing (Formulation #05-005) is a formulation to make rich buttercream icing using Brite Vanilla Extra Strength.
Buttermilk Multiseed Bread (06021) (Formulation #06-021)
Buttermilk Multiseed Bread (06021) (Formulation #06-021) is a formulation to make loaves of buttermilk multiseed sweet bread using Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar).
Buttermilk Multiseed Bread (07083) (Formulation #07-083)
Buttermilk Multiseed Bread (07083) (Formulation #07-083) is a formulation to make loaves of buttermilk multiseed lean bread using Low GI Multiseed Bread Concentrate.
Café Crème Brûlée
Café Crème Brûlée is a custard, coffee, and cream flavored dessert product in the form of a custard. This formulation features the products Crème Brûlée and Mocca Beans.
Cake à l‘Orange
Cake à l‘Orange is an orange, vanilla, almond, and cointreau flavored dessert product in the form of single serving sized cakes that are coated with chocolate. This formulation features the products Schokobella, Schokobella White, Bon Vanille, Fruchti-Top Orange, Muffin Soft, and Royal Paste Cointreau.
Cake Muffins (Cup Cakes) (using Apito Utility Cake Mix) (Formulation #38260B)
Cake Muffins (Cup Cakes) (using Apito Utility Cake Mix) (Formulation #38260B) is a formulation to make delicious cake muffins/cupcakes using Apito Utility Cake Mix.
Cake Pops
Cake Pops are chocolate creme cake mix crumbled and formed into cake balls with melted dark chocolate and then stuck to the ends of lollipop sticks. The cake pops are then dipped into dark chocolate and can be decorated with nuts or other toppings. This formulation is created with the products Chocolante Chocolate Shavings, Tegral Satin Supreme Chocolate Creme Cake and Carat Coverlux Dark and White.
Calzone (Formulation #09-002)
Calzone (Formulation #09-002) is a formulation to create zesty calzones using Bakels Crusty Bread Concentrate, Bakels Pesto Base, and Bakels Shortening.
Canai Dough (Formulation #R1680002/2011)
Canai Dough (Formulation #R1680002/2011) is a formulation to make a distinctive Malaysian flatbread using the products Starlight and Butta Butteroils Substitute.
Cap de Sel
Cap de Sel is a Swiss roll composed of chocolate Cream and flavored with apple, caramel and a candy crunch. This formulation features Bisquit 100 plus, Bon Caramel Salé, Alaska-Express Chocolate, Alaska 666, Fruchti-Top Apple, and Ovasil.
Cappuccino Brownies (Formulation #00-006)
Cappuccino Brownies (Formulation #00-006) is a formulation to create rich coffee & chocolate slices using Ovalett Cake Emulsifier, Bakels Baking Powder, and Bakels Alkalized Cocoa Powder.
Cappuccino Cake Roll (Formulation #06-043)
Cappuccino Cake Roll (Formulation #06-043) is a formulation to make coffee flavoured sponge cake rolls using Pettina Sponge Mix Complete and Apito Expresso Paste.
Cappuccino Cheesecake (Formulation #06-022)
Cappuccino Cheesecake (Formulation #06-022) is a formulation to create a specialty cake using Fino Chocolate Cake Mix, Apito Expresso Paste, and Whip-Brite Whipped Topping Powder.
Cappuccino Coffee Cups (Formulation #38280Q)
Cappuccino Coffee Cups (Formulation #38280Q) is a formulation to create coffee flavoured cupcakes using Bakels Creme Cake Muffin Mix and Apito Coffee Flavouring Paste.
Cappuccino Slice (Formulation #38280P)
Cappuccino Slice (Formulation #38280P) is a formulation to make coffee flavoured slices using Bakels Creme Cake Muffin Mix and Apito Coffee Flavouring Paste.
Caramel Cake (Formulation #10-122)
Caramel Cake (Formulation #10-122) is a formulation to create a tasty caramel chiffon cake using Bakels Cake Concentrate and Bakels Bake-Stable Custard Mix.
Caramel Choc Chip Hedgehog Slice (alternative recipe using Bakels Caramel Flavoured Hedgehog Slice Mix) (Formulation #38700C)
Caramel Choc Chip Hedgehog Slice (alternative recipe using Bakels Caramel Flavoured Hedgehog Slice Mix) (Formulation #38700C) is a formulation used to create decadent caramel & chocolate chip hedgehog cake slices. This recipe includes the products Bakels Caramel Flavoured Hedgehog Slice, Bakels Chocolate Hedgehog Slice Mix, and Cake Margarine.
Caramel Choc Chip Hedgehog Slice (using Bakels Caramel Flavoured Hedgehog Slice Mix) (Formulation #38700B)
Caramel Choc Chip Hedgehog Slice (using Bakels Caramel Flavoured Hedgehog Slice Mix) (Formulation #38700B) is a formulation to make delicious caramel & chocolate hedgehog slices using Bakels Caramel Flavoured Hedgehog Slice, Cake Margarine, and Dark Compound Chip.
Caramel Cupcake (09076) (Formulation #09-076)
Caramel Cupcake (09076) (Formulation #09-076) is a formulation to create delicious caramel cupcakes using Bakels Cake Concentrate, Preserv, and Apito Essences - Butta Vanilla.
Caramel Cupcake (09078) (Formulation #09-078)
Caramel Cupcake (09078) (Formulation #09-078) is a formulation to make rich caramel cupcakes using Bakels Baking Powder, Ovalett Cake Emulsifier, Apito Essences - Butta Vanilla, and Preserv.
Caramel Cupcake (10105) (Formulation #10-105)
Caramel Cupcake (10105) (Formulation #10-105) is a formulation to create tasty caramel cupcakes using Bakels Cake Concentrate and Apito Essences - Butta Vanilla.
Caramel Flavoured Delite Cake (Formulation #38320A)
Caramel Flavoured Delite Cake (Formulation #38320A) is a formulation to make a delicious caramel cake using Bakels Caramel Flavoured Delite Cake Mix and Bakels Canola Oil RBD.
Caramel Fudge Brownie
Caramel Fudge Brownie is a chocolate and caramel flavored baked good in the form of a brownie. This formulation features the products Braunies, Bon Caramel, and Schokobella.
Caramel Fudge Icing (Formulation #R750k)
Caramel Fudge Icing (Formulation #R750k) is a formulation to create rich caramel fudge icing using NZB Icing Sugar and Morah Cake Medium.
Caramel Hedgehog Slice (bake/no bake) (Formulation #38700A)
Caramel Hedgehog Slice (bake/no bake) (Formulation #38700A) is a formulation used to create specialty caramel slices. This recipe includes the products Bakels Caramel Flavoured Hedgehog Slice and Cake Margarine.
Caramel Mousse Cake (Formulation #09-089)
Caramel Mousse Cake (Formulation #09-089) is a formulation to create a rich caramel mousse cake using Pettina Sponge Mix Complete, Apito Essences - Butta Vanilla, and Bakels Whipping Cream.
Caramel Muffins (Formulation #07-059)
Caramel Muffins (Formulation #07-059) is a formulation to create tasty caramel flavoured muffins using Bakels Muffin Mix.
Caramel Pudding (Formulation #38320B)
Caramel Pudding (Formulation #38320B) is a formulation to create a rich caramel pudding cake using Bakels Caramel Flavoured Delite Cake Mix and Bakels Canola Oil RBD.
Caramel Slice (06023) (Formulation #06-023)
Caramel Slice (06023) (Formulation #06-023) is a formulation to make tasty caramel slices using Brite Vanilla Extra Strength, Ovalett Cake Emulsifier, and Bakels Baking Powder.
Caramel Slice (09107) (Formulation #09-107)
Caramel Slice (09107) (Formulation #09-107) is a formulation used to create delicious caramel slices using Bakels Cake Concentrate and Brite Vanilla Extra Strength.
Caramel Slice with Dulce De Leche (Formulation #10-050)
Caramel Slice with Dulce De Leche (Formulation #10-050) is a formulation used to make rich caramel slices drizzled with dulce de leche. This recipe includes the products Bakels Cake Concentrate and Brite Vanilla Extra Strength.
Caramel-Macchiato Premier
Caramel-Macchiato Premier is a caramel and coffee flavored dessert product in the form of a layered Swiss roll dome. This formulation features the products BRAUN Bisquick, Alaska-Express Latte Macchiato, Chocolate Paillettes, Alaska-Express Caramel, Claro Neutral, and Cristaline.
Caramel-Raspberry Slice (Formulation #09-119)
Caramel-Raspberry Slice (Formulation #09-119) is a formulation to create tasty raspberry & caramel slices using Bakels Cake Concentrate, Apito Essences - Butta Vanilla, and Les Fruits Raspberry 50%.
Carat Puffs
Carat Puffs is a pastry puff that is made with more than one dozen eggs, filled with Cremfil Silk, and dipped into Decorcrem Dark to glaze. This formulation is created with the products Carat Decorcrem Dark SH and Cremfil Silk Filling.
Caro Pasas De Herba (Formulation #06-024)
Caro Pasas De Herba (Formulation #06-024) is a formulation to create a unique sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Bakels Pesto Base, and Bakels Shortening.
Carrot and Apple Slice (Formulation #38500H)
Carrot and Apple Slice (Formulation #38500H) is a formulation to create tasty carrot & apple cake slices using the product Pettina Kokomix.
Carrot and Raisin Cake (Formulation #38340E)
Carrot and Raisin Cake (Formulation #38340E) is a formulation to make a delicious carrot & raisin cake using Bakels Homestyle Cake Mix.
Carrot and Zucchini Cake (Formulation #38340A)
Carrot and Zucchini Cake (Formulation #38340A) is a formulation to produce a zesty carrot & zucchini cake using Bakels Homestyle Cake Mix.
Carrot Cake (04009) (Formulation #04-009)
Carrot Cake (04009) (Formulation #04-009) is a formulation to make a delicious carrot cake with cream cheese frosting using Bakels Baking Powder, Bakels Shortening, and Ovalett Cake Emulsifier.
Carrot Cake (10069) (Formulation #10-069)
Carrot Cake (10069) (Formulation #10-069) is a formulation to create a rich, frosted carrot cake using Bakels Cake Concentrate.
Carrot Slice and Carrot Cake (Formulation #38650A)
Carrot Slice and Carrot Cake (Formulation #38650A) is a formulation to make rich, delicious carrot cake using Bakels Carrot Cake Mix and Cake Margarine - Medium Grade.
Carrot-Pineapple Slice (Formulation #09-108)
Carrot-Pineapple Slice (Formulation #09-108) is a formulation to create pineapple & carrot slices using Bakels Cake Concentrate, Bakels Shortening, and Bakels Margarine Special.
Carrot-Walnut Loaf Bread (Formulation #00-007)
Carrot-Walnut Loaf Bread (Formulation #00-007) is a formulation used to make loaves of semi-sweet carrot & walnut bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Butta Butteroils Substitute, and Bakels Shortening.
Cathedral Windows (Formulation #04-061)
Cathedral Windows (Formulation #04-061) is a formulation used to create a cream & gelatin specialty dessert. This recipe includes the products Saphire Neutral, Apito Flavouring Paste - Orange, Apito Flavouring Paste - Lemon, Apito Flavouring Paste - Strawberry, Apito Pandan Paste, and Apito Fruitcake Paste.
CCA Bread (Formulation #13-003)
CCA Bread (Formulation #13-003) is a formulation to make chia seed & apple cinnamon sweet bread using Bakels Chia Seed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Les Fruits Apple 50%.
Celebration Cake (Formulation #11-050)
Celebration Cake (Formulation #11-050) is a formulation to create a decorative specialty cake using Fino Chocolate Cake Mix, Pettina Chocolate Sponge Mix Complete, Butta Butteroils Substitute, Ovalett Cake Emulsifier, Apito Chocolate Paste, Bakels Hazelnut Truffle, Bakels Chocolate Truffle (Heat & Pour), Les Fruits Raspberry 50%, Whip-Brite Whipped Topping Powder, and Fino Dark Chocolate Buttons.
Celeste (Formulation #11-065)
Celeste (Formulation #11-065) is a formulation to make specialty cookie sandwich desserts using Actiwhite and Bakels Bake-Stable Custard Mix.
Challah Bread
Challah Bread is a bread that is brushed with egg wash and glaze. This formulation is created with the products S500 Red, Sapore Panarome and Sapore Fidelio.
Champagner Tartlets
Champagner Tartlets is a Marc de Champagne, jelly, and raspberry flavored dessert product in the form of a layered tartlet. This formulation features the products Alaska-Express Neutral, Royal Paste Marc de Champagne, Colorado Yellow, and Creme Francaise.
Cheese and Bacon Bun (Formulation #39426G)
Cheese and Bacon Bun (Formulation #39426G) is a formulation using Bakels Sweet Dough Concentrate, Castor Sugar, Merita, and Bakels Instant Active Dried Yeast to make bacon & cheese sweet buns.
Cheese and Herb Muffins (Formulation #38265E)
Cheese and Herb Muffins (Formulation #38265E) is a formulation to make savoury cheese & herb muffins using Bakels Savoury Muffin Mix and Bakels Canola Oil RBD.
Cheese Bread (Formulation #99-006)
Cheese Bread (Formulation #99-006) is a formulation to create cheesy sweet breads using Bakels Margarine Special, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Lecinta Plus, and Fino 50.
Cheese Cake (Formulation #02-014)
Cheese Cake (Formulation #02-014) is a formulation used to create a specialty cheesecake with citrus topping. This recipe includes the products Ovalett Cake Emulsifier, Fino Double Acting Baking Powder, Bakels Margarine Special, Apito Flavouring Paste - Lemon, and Apito Flavouring Paste - Orange.
Cheese Cake on Saffron Bed
Cheese Cake on Saffron Bed is a cheese cake laid out on pastry glazed with Martin Braun KG cristaline and topped with pistachios. This formulations features the products Cristaline and Cheese Cake Mix Flat.
Cheese Cookies (Formulation #R5790001/2011)
Cheese Cookies (Formulation #R5790001/2011) is a formulation to create cheesecake cookies/biscuits using Apito Biscuit Mix, Bakels Margarine P, and Pettina Classic Cheesecake Mix.
Cheese Cupcake (07012) (Formulation #07-012)
Cheese Cupcake (07012) (Formulation #07-012) is a formulation to make sweet cheesy cupcakes using Bakels Baking Powder, Ovalett Cake Emulsifier, and Brite Vanilla Extra Strength.
Cheese Filling (Formulation #R5793002/2011)
Cheese Filling (Formulation #R5793002/2011) is a formulation to create a tasty peach cheesecake filling using Bakels Fromage Cake Mix and Butta Butteroils Substitute.
Cheese Roll (Formulation #08-013)
Cheese Roll (Formulation #08-013) is a formulation to create cheesy sweet rolls using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, and Butta Butteroils Substitute.
Cheese Roll (Formulation #R3715001/2011)
Cheese Roll (Formulation #R3715001/2011) is a formulation to make cheesy bread rolls using Bakels Sponge Mix Complete (M).
Cheese Scones
Cheese Scones is a formulation to create savoury cheese scones using Fino Scone Mix.
Cheese-Herb Biscuit (Formulation #08-012)
Cheese-Herb Biscuit (Formulation #08-012) is a formulation to create savoury herb & cheese biscuits using Bakels Country Herbs Base, Bakels Shortening, and Butta Butteroils Substitute.
Cheesecake - Light Texture (using Bakels Gourmet Cheesecake Mix) (Formulation #57910T)
Cheesecake - Light Texture (using Bakels Gourmet Cheesecake Mix) (Formulation #57910T) is a formulation to make tasty, light textured cheesecakes using Bakels Gourmet Cheesecake Mix and Wispalett Special - MB.
Cheesecake - Light Texture (using Pettina Cheesecake Mix) (Formulation #57900T)
Cheesecake - Light Texture (using Pettina Cheesecake Mix) (Formulation #57900T) is a formulation to create light textured cheesecakes using Pettina Classic Cheesecake Mix and Wispalett Special - MB.
Cheesecake Bites
Cheesecake Bites is a cream cheese, sour cream and sugar that is baked into bite sized servings and then filled and decorated with chocolate. This formulation is created with the product Carat Decorcrem Dark SH.
Cheesecake Fruit Topping
Cheesecake Fruit Topping is a cheesecake that has a fruit topping mix on it. This formulation contains the products Topfil Blueberry Filling and Miroir.
Cheesecake Pop
Cheesecake Pop is a cakepop that is made of layers of cake & cheesecake and then covered in melted dark chocolate. This formulation is created by the products Tegral Satin Creme Cake and Carat Coverlux Dark.
Cheesecake Slice (using Bakels Gourmet Cheesecake Mix) (Formulation #57910L)
Cheesecake Slice (using Bakels Gourmet Cheesecake Mix) (Formulation #57910L) is a formulation to make rich cheesecake slices using Biscuit Crumb Base and Bakels Gourmet Cheesecake Mix.
Cheesecake Slice (using Pettina Cheesecake Mix) (Formulation #57900L)
Cheesecake Slice (using Pettina Cheesecake Mix) (Formulation #57900L) is a formulation to create tasty cheesecake slices using Biscuit Crumb Base and Pettina Classic Cheesecake Mix.
Cherry and Nut Slice (Formulation #38500B)
Cherry and Nut Slice (Formulation #38500B) is a formulation to create tasty fruit & nut slices using Pettina Kokomix and Cake Margarine.
Cherry Berry Chocolate Cake (Formulation #11-001)
Cherry Berry Chocolate Cake (Formulation #11-001) is a formulation to make a tasty cherry-berry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Actiwhite, Bakels Alkalized Cocoa Powder, Whip-Brite Whipped Topping Powder, and Les Fruits Dark Cherry 50%.
Cherry Cheesecake (Formulation #14-002)
Cherry Cheesecake (Formulation #14-002) is a formulation to create a specialty cherry cheesecake using Bakels Muffin Mix, Les Fruits Red Cherry 50%, Ovalett Cake Emulsifier, Pettina Classic Cheesecake Mix, Whip-Brite Whipped Topping Powder, Saphire Neutral, and Diamond Glaze Red.
Cherry Coconut Cake Muffins (Formulation #38280K)
Cherry Coconut Cake Muffins (Formulation #38280K) is a formulation to create rich cherry & coconut muffins using Bakels Creme Cake Muffin Mix and Apito Maraschino Flavouring Paste.
Cherry Sushi
Cherry Sushi is a cherry, vanilla, and butter flavored dessert product in the form of a vanilla Swiss cake roll with a cherry flavored filling that is layered and sliced similar to the presentation of sushi. This formulation features the products Bianka, Dessert Paste Cherry, Cristaline Red, and Cristaline.
Cherry-Chili-Mousse
Cherry-Chili-Mousse is a mousse-based dessert served chilled in a cup, flavored with both chili and chocolate. This formulation contains the products Mousse au Chocolat, Fruit Puree Red Sour Cherry and Cristaline Neutral.
Chewy Fruit Slice (Formulation #00-008)
Chewy Fruit Slice (Formulation #00-008) is a formulation to make chewy fruit slices using Bakels Baking Powder and Butta Butteroils Substitute.
Chia and Herb Stromboli (Formulation #13-009)
Chia and Herb Stromboli (Formulation #13-009) is a formulation used to create savoury Italian-American turnovers. This recipe includes the products Bakels Chia Bread Concentrate, Bakels Country Herb Base, Bakels Instant Active Dry Yeast (High Sugar), and Bakels Shortening.
Chia Cinnamon Rolls (Formulation #14-019)
Chia Cinnamon Rolls (Formulation #14-019) is a formulation used to make sweet chia bread cinnamon rolls. This recipe includes the products Bakels Chia Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar).
Chia Hazelnut Hoops (Formulation #13-007)
Chia Hazelnut Hoops (Formulation #13-007) is a formulation used to create chia & hazelnut sweet bread hoops. This recipe includes the products Bakels Chia Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Bakels Hazelnut Truffle.
Chia Wrap (Formulation #13-005)
Chia Wrap (Formulation #13-005) is a formulation to create Spicy Tuna Melts and California Chicken Wraps using Bakels Chia Seed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar).
Chia-Garlic Tear and Share (Formulation #13-024)
Chia-Garlic Tear and Share (Formulation #13-024) is a formulation used to make a specialty garlic bread. This recipe includes the products Bakels Chia Seed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Bakels Pesto Base, and Apito Garlic Spread.
Chicken breasts with goat’s cheese served with maple and cranberry sauce
Chicken breasts with goat’s cheese served with maple and cranberry sauce has ingredients that include chicken breast, thyme, basil, dill, rosemary, chives, steak spices, oil and clarified butter. the sauce includes shallots, maple jelly, balsamic vinegar, cranberry juice, sweet cider, dried cranberries, chicken stock and goat cheese.
Chicken Oriental
This is a recipe for Chicken Oriental utilizing the product Organic Virgin Coconut Oil with chopped onion, chopped garlic, chopped bell pepper, sliced broccoli, chicken, sliced mushrooms, bean sprouts, ginger, salt, cornstarch, chicken broth, tamari sauce, and toasted sliced almonds.
Chiffon Cake (03047) (Formulation #03-047)
Chiffon Cake (03047) (Formulation #03-047) is a formulation to create a tasty chiffon cake using Bakels Baking Powder and Ovalett Special (NC).
Chiffon Cake (09046) (Formulation #09-046)
Chiffon Cake (09046) (Formulation #09-046) is a formulation to make a delicious chiffon cake using Bakels Cake Concentrate.
Choco Amos Cookies (Formulation #R3792004/2011)
Choco Amos Cookies (Formulation #R3792004/2011) is a formulation to create chocolate chip cookies/biscuits using Apito Biscuit Mix and Butta Butteroils Substitute.
Choco Bread Delight (Formulation #07-013)
Choco Bread Delight (Formulation #07-013) is a formulation to make a tasty chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, Bakels Margarine Special, Bakels Alkalized Cocoa Powder, and Bakels Bake-Stable Custard Mix.
Choco Caramel Cake (Formulation #00-009)
Choco Caramel Cake (Formulation #00-009) is a formulation to create a rich caramel & chocolate cake using Ovalett Special (NC), Bakels Baking Powder, and Bakels Alkalized Cocoa Powder.
Choco Caramel Overload (Formulation #11-006)
Choco Caramel Overload (Formulation #11-006) is a formulation to make a rich caramel & chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Bake-Stable Custard Mix, and Bakels Dark Choco Fudge.
Choco Caramel Roll (Formulation #11-013a)
Choco Caramel Roll (Formulation #11-013a) is a formulation to create a caramel & chocolate jelly roll/sponge cake roll using Bakels Cake Concentrate and Bakels Dark Choco Fudge.
Choco Cheese Cupcake (Formulation #00-010)
Choco Cheese Cupcake (Formulation #00-010) is a formulation to make chocolate & cheese cupcakes using Apito Chocolate Paste, Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, and Bakels Baking Powder.
Choco Cherry Squares (Formulation #10-099)
Choco Cherry Squares (Formulation #10-099) is a formulation to create rich chocolate & cherry bars using Butta Butteroils Substitute, Les Fruits Red Cherry 50%, Whip-Brite Whipped Topping Powder, and Bakels Chocolate Truffle (Heat & Pour).
Choco Cream Cheese Cupcake (Formulation #08-015)
Choco Cream Cheese Cupcake (Formulation #08-015) is a formulation to make tasty chocolate & cream cheese cupcakes using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Bakels Baking Powder.
Choco Cream-Filled Bread (Formulation #07-014)
Choco Cream-Filled Bread (Formulation #07-014) is a formulation to create delicious chocolate cream-filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Rotitex, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, and Bakels Margarine Special.
Choco Crunch Bars (Formulation #09-124)
Choco Crunch Bars (Formulation #09-124) is a formulation to make crunchy chocolate squares using Butta Butteroils Substitute and Fino Chocolate Cake Mix.
Choco Fudge Peppermint Marble Ice Cream (Formulation #12-030)
Choco Fudge Peppermint Marble Ice Cream (Formulation #12-030) is a formulation to make a specialty ice cream using Apito Peppermint Paste, Bakels Dark Choco Fudge, and Fino Twin Chocolate Chips.
Choco Grain Bread (Formulation #06-026)
Choco Grain Bread (Formulation #06-026) is a formulation used to make multigrain chocolate sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Shortening, CSP 60, Apito Chocolate Paste, and Bakels 8 Grains Base.
Choco Hazelnut Revel Bars (Formulation #11-032)
Choco Hazelnut Revel Bars (Formulation #11-032) is a formulation to create rich chocolate-hazelnut oatmeal bars using Brite Vanilla Extra Strength, Fino Dark Chocolate Buttons, and Bakels Hazelnut Truffle.
Choco Jelly Roll (Formulation #09-047)
Choco Jelly Roll (Formulation #09-047) is a formulation to make a chocolate sponge cake roll using Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, and Ovalett Cake Emulsifier.
Choco Lovers Delight (Formulation #05-008)
Choco Lovers Delight (Formulation #05-008) is a formulation to create rich chocolate cupcakes using Fino Chocolate Cake Mix, Fino Double Acting Baking Powder, Butta Butteroils Substitute, Unifil Strawberry, and Saphire Neutral.
Choco Mint Cheesecake Bars (Formulation #14-004)
Choco Mint Cheesecake Bars (Formulation #14-004) is a formulation to create mint chocolate cheesecake bars using Pettina Classic Cheesecake Mix, Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Apito Peppermint Paste.
Choco Mint Ice Cream (Formulation #12-0241)
Choco Mint Ice Cream (Formulation #12-0241) is a formulation to make mint chocolate ice cream using Apito Peppermint Paste and Bakels Dark Choco Fudge.
Choco Mousse Mint Cake (Formulation #10-067)
Choco Mousse Mint Cake (Formulation #10-067) is a formulation to create a minty chocolate mousse cake using Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Apito Peppermint Paste, and Bakels Dark Choco Fudge.
Choco Peppermint Loaf (Formulation #06-031)
Choco Peppermint Loaf (Formulation #06-031) is a formulation used to create peppermint & chocolate sweet bread loaves. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Lecitem Supreme, Apito Peppermint Paste, and Apito Chocolate Paste.
Choco Peppermint Roll (Formulation #06-107)
Choco Peppermint Roll (Formulation #06-107) is a formulation used to make peppermint & chocolate cake rolls. This formulation includes the products Pettina Sponge Mix Complete, Preserv, Apito Chocolate Paste, and Apito Peppermint Paste.
Choco Roll (Formulation #07-015)
Choco Roll (Formulation #07-015) is a formulation to create a chocolate jelly roll/sponge cake roll using Bakels Baking Powder, Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, and Apito Chocolate Paste.
Choco Slice (Formulation #10-005)
Choco Slice (Formulation #10-005) is a formulation to make a rich chocolate cake using Bakels Cake Concentrate, Apito Chocolate Paste, and Bakels Alkalized Cocoa Powder.
Choco Strawberry Cake (Formulation #10-103)
Choco Strawberry Cake (Formulation #10-103) is a formulation to make a delicious strawberry & chocolate cake using Bakels Muffin Mix, Fino Meal Base, Fino Chocolate Cake Mix, Bakels Whipping Cream, and Les Fruits Strawberry 50%.
Choco Strawberry Dome (Formulation #09-048)
Choco Strawberry Dome (Formulation #09-048) is a formulation to create specialty chocolate & strawberry sponge cakes using Pettina Chocolate Sponge Mix Complete, Apito Flavouring Paste - Strawberry, Unifil Strawberry, and Bakels Dark Choco Fudge.
Choco Strawberry Fancy Squares (Formulation #11-007)
Choco Strawberry Fancy Squares (Formulation #11-007) is a formulation to create specialty chocolate & strawberry sponge cake squares using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Apito Flavouring Paste - Strawberry, Bakels Whipping Cream, Unifil Strawberry, and Bakels Dark Choco Fudge.
Choco Strawberry Roll (Formulation #11-013b)
Choco Strawberry Roll (Formulation #11-013b) is a formulation to make a chocolate & strawberry jelly roll using Bakels Cake Concentrate, Bakels Whipping Cream, Unifil Strawberry, and Bakels Dark Choco Fudge.
Choco-Cream Cheese Cupcake (Formulation #02-016)
Choco-Cream Cheese Cupcake (Formulation #02-016) is a formulation to create chocolate & cream cheese cupcakes using Bakels Alkalized Cocoa Powder, Bakels Baking Powder, Ovalett Cake Emulsifier, and Apito Chocolate Paste.
Choco-Mint Cream Layer Cake (Formulation #06-032)
Choco-Mint Cream Layer Cake (Formulation #06-032) is a formulation to create a mint cream & chocolate layer cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Apito Peppermint Paste.
Choco-Orange Marble Cake (Formulation #00-014)
Choco-Orange Marble Cake (Formulation #00-014) is a formulation to create a zesty, marbled orange & chocolate cake using Bakels Baking Powder, Apito Chocolate Paste, and Apito Flavouring Paste - Orange.
Choco-Raspberry Swirl (Formulation #10-073)
Choco-Raspberry Swirl (Formulation #10-073) is a formulation to create delicious chocolate raspberry sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, Apito Chocolate Paste, and Bakels Bake-Stable Custard Mix.
Choco-Strawberry Thrill (Formulation #05-009)
Choco-Strawberry Thrill (Formulation #05-009) is a formulation to make a delicious strawberry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Bake-Stable Custard Mix, Les Fruits Strawberry 50%, and Whip-Brite Whipped Topping Powder.
Chocolate and Hazelnut Whoopie Pies (Formulation #11-033)
Chocolate and Hazelnut Whoopie Pies (Formulation #11-033) is a formulation to create chocolate & hazelnut whoopie pies using Bakels Alkalized Cocoa Powder, Brite Vanilla Extra Strength, Bakels Chocolate Truffle (Heat & Pour), and Bakels Hazelnut Truffle.
Chocolate Banana Meringue Pie (Formulation #12-0031)
Chocolate Banana Meringue Pie (Formulation #12-0031) is a formulation to make a tasty chocolate banana meringue pie using Bakels Sweet Dough Blend, Bakels Bake-Stable Custard Mix, Apito Chocolate Paste, and Actiwhite.
Chocolate Bang (Formulation #07-016)
Chocolate Bang (Formulation #07-016) is a formulation used to create delicious chocolate sweet bread. This recipe includes the products Fino Potato Flakes, Butta Butteroils Substitute, Bakels Bake-Stable Custard Mix, Dobrim Nobro, Monofresh, Bakels Instant Active Dry Yeast (High Sugar), Bakels Baking Powder, and Fino Dark Chocolate Buttons.
Chocolate Biscuit (Formulation #R3793001/2013)
Chocolate Biscuit (Formulation #R3793001/2013) is a formulation to make tasty chocolate cookies/biscuits using Bakels Butta Blends and Apito Chocolate Biscuit Mix.
Chocolate Brownies With PentaCake BR 6060
This formulation is a recipe for rich chewy brownies with dense texture and enhanced humidity. It features PentaCake BR at a concentration of 2.8%.
Chocolate Cake with Strawberry Bavarian (Formulation #12-027)
Chocolate Cake with Strawberry Bavarian (Formulation #12-027) is a formulation to create a delicious strawberry & chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Bavarian Cream, Apito Flavouring Paste - Strawberry, Bakels Whipping Cream, Unifil Strawberry, Diamond Glaze Dark Chocolate, and Bakels Dark Choco Fudge.
Chocolate Cherry Country Loaf
Chocolate Cherry Country Loaf is a sweet bread with whole wheat flour that has dried cherries and dark semisweet chocolate chips. This formulation is created with the products Sapore Softgrain Amber Grain CL, O-tentic Durum and Chocolante Dark Semisweet Chunks.
Chocolate Cherry Torte (Formulation #03-049)
Chocolate Cherry Torte (Formulation #03-049) is a formulation used to create rich chocolate cherry torte cakes. This recipe includes the products Bakels Baking Powder, Ovalett Special (NC), Apito Chocolate Paste, Fino Dark Chocolate Buttons, Bakels Whipping Cream, and Apito Essences - Butta Vanilla.
Chocolate Cherry Torte (Formulation #04-011)
Chocolate Cherry Torte (Formulation #04-011) is a formulation used to make a delicious chocolate cherry torte cake. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Les Fruits Red Cherry 50%, Bakels Whipping Cream, Apito Essences - Butta Vanilla, and Diamond Glaze Dark Chocolate.
Chocolate Chiffon Cake (09049) (Formulation #09-049)
Chocolate Chiffon Cake (09049) (Formulation #09-049) is a formulation used to create a rich chocolate chiffon cake. This recipe includes the products Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, and Apito Chocolate Paste.
Chocolate Chip Biscuits (Formulation #R730a)
Chocolate Chip Biscuits (Formulation #R730a) is a formulation to create tasty chocolate chip biscuits/cookies using Bakels Cookie Concentrate.
Chocolate Chip Muffin (Formulation #R3834001/2011)
Chocolate Chip Muffin (Formulation #R3834001/2011) is a formulation to create tasty chocolate chip muffins using Bakels Chocolate Chip Creme Cake Mix.
Chocolate Chip Oatmeal Cookies (08016) (Formulation #08-016)
Chocolate Chip Oatmeal Cookies (08016) (Formulation #08-016) is a formulation used to create tasty oatmeal chocolate chip cookies. This recipe includes the products Butta Butteroils Substitute, Bakels Baking Powder, and Fino Dark Chocolate Chips.
Chocolate Chip Oatmeal Cookies (09066) (Formulation #09-066)
Chocolate Chip Oatmeal Cookies (09066) (Formulation #09-066) is a formulation to make delicious oatmeal chocolate chip cookies using Bakels Cake Concentrate and Fino Dark Chocolate Chips.
Chocolate Chip Oatmeal Cookies (09067) (Formulation #09-067)
Chocolate Chip Oatmeal Cookies (09067) (Formulation #09-067) is a formulation used to create scrumptious chocolate chip cookies. This recipe includes the products Balec Lacto Albumen, Bakels Cake Concentrate, and Fino Dark Chocolate Chips.
Chocolate Chip Whoopie Pie (Formulation #11-058)
Chocolate Chip Whoopie Pie (Formulation #11-058) is a formulation to make specialty chocolate chip dessert sandwiches using Bakels Muffin Mix, Bakels Shortening, Fino Dark Chocolate Chips, and Brite Vanilla Extra Strength.
Chocolate Cinnamon Buns (Formulation #00-011)
Chocolate Cinnamon Buns (Formulation #00-011) is a formulation used to create sweet chocolate chip cinnamon buns. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Butta Butteroils Substitute, Bakels Shortening, and Fino Dark Chocolate Chips.
Chocolate Cookies (Formulation #09-068)
Chocolate Cookies (Formulation #09-068) is a formulation to make decorative iced chocolate cookies using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Fino Twin Chocolate Chips, and Actiwhite.
Chocolate Creme Torte
Chocolate Creme Torte is a chocolate flavored desert product in the form of a cake. This formulation features the product Alaska-Express Chocolate.
Chocolate Crinkles (Formulation #00-012)
Chocolate Crinkles (Formulation #00-012) is a formulation used to create tasty chocolate cookies covered in powdered sugar. This recipe includes the products Bakels Alkalized Cocoa Powder, Balec Lacto Albumen, Bakels Baking Powder, Butta Butteroils Substitute, and Preserv.
Chocolate Cupcake (Formulation #02-018)
Chocolate Cupcake (Formulation #02-018) is a formulation to create delicious chocolate cupcakes using Fino Chocolate Cake Mix and Butta Butteroils Substitute.
Chocolate Cupcakes / Mini Cakes (Formulation #09-079)
Chocolate Cupcakes / Mini Cakes (Formulation #09-079) is a formulation to create filled & decorated chocolate cupcakes/mini-cakes using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Dark Choco Fudge, and Bakels Whipping Cream.
Chocolate Danish
Chocolate Danish is a pastry recipe that is filled with dark chocolate and shaped into a 'snail' shape and baked with an egg wash. This formulation is created with the product Carat Filocrem Dark.
Chocolate Dessert Bar Short Crust
Chocolate Dessert Bar Short Crust is a chocolate layered dessert bar that has a chocolate cake base and a caramel filling with a streusel crumb topping and powdered sugar. This formulation is created with the products Tegral Chocolate Satin Creme Cake and Deli Caramel Filling.
Chocolate Filled Rugelach
Chocolate Filled Rugelach is a pastry recipe filled with chocolate and raspberry filling and sprinkled with granulated sugar and covered in egg wash before being baked. This formulation is created with the product Carat Filocrem Dark and Topfil Seedless Raspberry Filling.
Chocolate Frosted Delight (Formulation #07-018)
Chocolate Frosted Delight (Formulation #07-018) is a formulation used to make a rich chocolate cake with chocolate frosting. This recipe includes the products Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Bakels Baking Powder, Brite Vanilla Extra Strength, and Apito Chocolate Paste.
Chocolate Fruit Cake (Formulation #01-008)
Chocolate Fruit Cake (Formulation #01-008) is a formulation to make a glazed fruit & walnut chocolate cake using Fino Chocolate Cake Mix and Butta Butteroils Substitute.
Chocolate Hot Cross Buns (Formulation #R101f)
Chocolate Hot Cross Buns (Formulation #R101f) is a formulation for the creation of delicious chocolate hot cross buns. This recipe includes the products Bakels Bun Concentrate and Bakels Instant Active Yeast.
Chocolate Jasmine Tea Mousse with Apple Ragout
Chocolate Jasmine Tea Mousse with Apple Ragout is a chocolate and jasmine tea flavored mousse with an apple flavored ragout in the form of small pieces of apple with a sugar, butter, sake and ginger flavored sauce. This formulation features the products Mousse au Chocolat.
Chocolate Lava Cake (Formulation #08-017)
Chocolate Lava Cake (Formulation #08-017) is a formulation used to create mini molten chocolate bunt cakes. This recipe includes the products Bakels Alkalized Cocoa Powder, Butta Butteroils Substitute, Brite Vanilla Extra Strength, and Whip-Brite Whipped Topping Powder.
Chocolate Layer Cake Slice
Chocolate Layer Cake Slice is a double chocolate cake with chocolate cream and ganache topped with toasted hazelnuts as decoration. This formulation is created with the products Tegral Chocolate Satin Creme Cake, Chantypak, and Chocolante Dark Semisweet.
Chocolate Loaf (03050) (Formulation #03-050)
Chocolate Loaf (03050) (Formulation #03-050) is a formulation used to make delicious chocolate sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Alkalized Cocoa Powder, CSP 60, Bakels Shortening, and Fino Dark Chocolate Chips.
Chocolate Loaf (08018) (Formulation #08-018)
Chocolate Loaf (08018) (Formulation #08-018) is a formulation used to create tasty chocolate sweet bread. This recipe includes the products Fino Potato Flakes, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Bakels Shortening, Dobrim Nobro, Monofresh, Bakels Instant Active Dry Yeast (High Sugar), and Fino Dark Chocolate Chips.
Chocolate Loaf (09003) (Formulation #09-003)
Chocolate Loaf (09003) (Formulation #09-003) is a formulation used to make scrumptious chocolate sweet bread. This recipe includes the products Apito Chocolate Paste, Rotitex, Bakels Margarine Special, Fino Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, and Bakels Alkalized Cocoa Powder.
Chocolate Marble Fino Meal Cookies (06028) (Formulation #06-028)
Chocolate Marble Fino Meal Cookies (06028) (Formulation #06-028) is a formulation used to create delicious marbled whole meal chocolate cookies. This recipe includes the products Butta Butteroils Substitute, Brite Vanilla Extra Strength, Fino Meal Base, Bakels Baking Powder, and Fino Dark Chocolate Buttons.
Chocolate Marble Fino Meal Cookies (99007) (Formulation #99-007)
Chocolate Marble Fino Meal Cookies (99007) (Formulation #99-007) is a formulation used to make tasty marbled whole meal chocolate cookies. This recipe includes the products Butta Butteroils Substitute, Fino Meal Base, Bakels Baking Powder, and Fino Dark Chocolate Buttons.
Chocolate Mint Brownies (Formulation #12-005)
Chocolate Mint Brownies (Formulation #12-005) is a formulation to create cool minty chocolate slices using Butta Butteroils Substitute, Apito Chocolate Paste, and Apito Peppermint Paste.
Chocolate Mint Swirl Cake (Formulation #06-029)
Chocolate Mint Swirl Cake (Formulation #06-029) is a formulation to make a tasty mint chocolate bunt cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Apito Peppermint Paste, and Bakels Chocolate Truffle (Heat & Pour).
Chocolate Moist Cake (Formulation #R3823002/2011)
Chocolate Moist Cake (Formulation #R3823002/2011) is a formulation to create a rich, moist chocolate cake using Pettina American Brownie Mix, Pettina Chocolate Sponge Mix Complete, Ovalett Special, and Apito Chocolate Emulco.
Chocolate Mousse
Chocolate Mousse is a creamy dessert served in a verrine typically with fresh fruit. This formulation is created with the products Chantypak, One Step Neutral Vanilla Mousse Mix, and Chocolante Dark Semisweet.
Chocolate Mousse (06030) (Formulation #06-030)
Chocolate Mousse (06030) (Formulation #06-030) is a formulation used to make a tasty chocolate mousse cake. This recipe includes the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, Apito Chocolate Paste, and Whip-Brite Whipped Topping Powder.
Chocolate Mousse (09090) (Formulation #09-090)
Chocolate Mousse (09090) (Formulation #09-090) is a formulation to create a delicious chocolate mousse using Bakels Alkalized Cocoa Powder and Apito Chocolate Paste.
Chocolate Mousse Cake (09091) (Formulation #09-091)
Chocolate Mousse Cake (09091) (Formulation #09-091) is a formulation to make a rich chocolate mousse cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Whip-Brite Whipped Topping Powder, Diamond Glaze Dark Chocolate, and Fino Dark Chocolate Buttons.
Chocolate Mousse Trio Push Pop
Chocolate Mousse Trio Push Pop is a cream dessert of several different types of mousse layered from dark semi-sweet chocolate to milk chocolate to chocolante white. This formulation is created with the products Chantypak, Chocolante Dark Semisweet, Chocolante Milk and Chocolante White.
Chocolate Muffins
Chocolate Muffins is a chocolate flavored baked product in the form of a basic muffin. This formulation features the product Muffin Soft.
Chocolate Peanut Slice or Tarts (Formulation #31100F)
Chocolate Peanut Slice or Tarts (Formulation #31100F) is a formulation using Actiwhite and Apito Essence Vanilla 101 to make delicious chocolate peanut tarts or slices.
Chocolate Peppermint Muffins (Formulation #06-108)
Chocolate Peppermint Muffins (Formulation #06-108) is a formulation to make scrumptious peppermint chocolate muffins using Bakels Muffin Mix, Apito Peppermint Paste, and Apito Chocolate Paste.
Chocolate Peppermint Slice (Formulation #38350K)
Chocolate Peppermint Slice (Formulation #38350K) is a formulation using Bakels Mud Cake Mix, Cake Margarine - Medium Grade, Pettina Chocolate Paste, Pettinice RTR Icing MB - White, and Apito Peppermint Essence to make delicious peppermint chocolate slices.
Chocolate Raspberry Cake (10064) (Formulation #10-064)
Chocolate Raspberry Cake (10064) (Formulation #10-064) is a formulation to make a delicious raspberry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Bakels Dark Choco Fudge.
Chocolate Raspberry Cake (Formulation #04-013)
Chocolate Raspberry Cake (Formulation #04-013) is a formulation to create a scrumptious raspberry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Les Fruits Raspberry 50%, and Fino Dark Chocolate Buttons.
Chocolate Revel Bars (08019) (Formulation #08-019)
Chocolate Revel Bars (08019) (Formulation #08-019) is a formulation to make delicious chocolate bars using Bakels Margarine Special, Brite Vanilla Extra Strength, Fino Dark Chocolate Chips, and Butta Butteroils Substitute.
Chocolate Revel Bars (09109) (Formulation #09-109)
Chocolate Revel Bars (09109) (Formulation #09-109) is a formulation to create rich chocolate bars using Bakels Cake Concentrate and Fino Dark Chocolate Buttons.
Chocolate Rum and Raisin Pudding (Formulation #38390K)
Chocolate Rum and Raisin Pudding (Formulation #38390K) is a formulation using Bakels Chocolate Muffin Mix, Apito Rum Flavouring Paste, and Chockex Supreme to make a chocolate rum & raisin pudding cake.
Chocolate Sauce
Chocolate Sauce is a liquid chocolate recipe that is served at 140°F and on top of many a variety of desserts. This formulation is created with the product Chocolante Dark Semisweet.
Chocolate Sponge Cake (Formulation #R3827001/2011)
Chocolate Sponge Cake (Formulation #R3827001/2011) is a formulation to make a delicious chocolate sponge cake using Bakels Chocolate Sponge Mix.
Chocolate Sponge (Formulation #R3826001/2011)
Chocolate Sponge (Formulation #R3826001/2011) is a formulation to create a tasty chocolate sponge cake using Pettina Chocolate Sponge Mix Complete.
Chocolate Sponge Roll (Formulation #01-010)
Chocolate Sponge Roll (Formulation #01-010) is a formulation to create rich chocolate sponge cake rolls using Bakels Alkalized Cocoa Powder, Bakels Baking Powder, and Ovalett Special (NC).
Chocolate Sprinkled Cake (Formulation #08-020)
Chocolate Sprinkled Cake (Formulation #08-020) is a formulation to create a decorative chocolate sponge cake using Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Bakels Baking Powder, Apito Chocolate Paste, Bakels Whipping Cream, and Apito Chocolate Rice.
Chocolate Sticky Date Cake (using Bakels Homestyle Cake Mix) (Formulation #38340O)
Chocolate Sticky Date Cake (using Bakels Homestyle Cake Mix) (Formulation #38340O) is a formulation using Bakels Homestyle Cake Mix, Cake Margarine - Medium Grade, Chockex Supreme, and Pettina Chocolate Paste to make a sticky date chocolate cake.
Chocolate Sticky Date Cake (using Bakels Sticky Date Cake Mix) (Formulation #38180C)
Chocolate Sticky Date Cake (using Bakels Sticky Date Cake Mix) (Formulation #38180C) is a formulation using Bakels Sticky Date Cake Mix, Chockex Supreme, and Pettina Chocolate Paste to make a sticky date chocolate cake.
Chocolate Strawberry Loaf (Formulation #09-004)
Chocolate Strawberry Loaf (Formulation #09-004) is a formulation used to create chocolate & strawberry sweet bread. This recipe includes the products Apito Chocolate Paste, Rotitex, Bakels Margarine Special, Fino Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, Unifil Strawberry, and Apito Flavouring Paste - Strawberry.
Chocolate Strawberry Mousse Cake (Formulation #07-094)
Chocolate Strawberry Mousse Cake (Formulation #07-094) is a formulation to make strawberry & chocolate mousse mini cakes using Apito Flavouring Paste - Strawberry.
Chocolate Tart
Chocolate Tart is a tart that is coated with dark chocolate, filled with Belgian chocolate and decorated with raspberries and other sweet decorations. This formulation is created with the products Basevit Tart, Cremfil Ultim Belgian Chocolate, Carat Coverlux Dark and Harmony Ready Neutra.
Chocolate Torte (Formulation #00-013)
Chocolate Torte (Formulation #00-013) is a formulation to create a rich chocolate torte cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Whip-Brite Whipped Topping Powder.
Chocolate Torte (Formulation #38390C)
Chocolate Torte (Formulation #38390C) is a formulation using Bakels Chocolate Muffin Mix and Chockex Supreme to make a scrumptious chocolate torte cake.
Chocolate Truffle (Formulation #R5370001/2011)
Chocolate Truffle (Formulation #R5370001/2011) is a formulation to make a tasty chocolate truffle filling/topping using Bakels Chocolate Truffle and Bakels Margarine P.
Chocolate Whoopie Pie (Formulation #11-057)
Chocolate Whoopie Pie (Formulation #11-057) is a formulation used to create specialty chocolate dessert pies. This recipe includes the products Fino Chocolate Cake Mix, Bakels Shortening, Apito Chocolate Paste, Actiwhite, and Brite Vanilla Extra Strength.
Chocolate Zucchini Cake (Formulation #38340F)
Chocolate Zucchini Cake (Formulation #38340F) is a formulation using Bakels Homestyle Cake Mix to produce a rich chocolate zucchini cake.
Chocolate-Filled Creme Cake (Formulation #07-019)
Chocolate-Filled Creme Cake (Formulation #07-019) is a formulation used to make a scrumptious chocolate cream cake. This recipe includes the products Bakels Muffin Mix, Fino Potato Flakes, Butta Butteroils Substitute, Bakels Chocolate Truffle (Heat & Pour), Bakels Whipping Cream, and Fino Dark Chocolate Buttons.
Chocolate/Macadamia Soft Cookies Premix (Formulation #R3790001/2011)
Chocolate/Macadamia Soft Cookies Premix (Formulation #R3790001/2011) is a formulation to create soft chocolate & macadamia cookies/biscuits using Bakels Butta Blends.
Choux Paste (Formulation #R3289003/2011)
Choux Paste (Formulation #R3289003/2011) is a formulation to create delicious choux pastries, filled with blueberry custard or cream cheese filling, using Mastermix Choux Paste Concentrate, Apito Biscuit Mix, and Bakels Margarine P.
Christmas Fruit Bread (Formulation #00-015)
Christmas Fruit Bread (Formulation #00-015) is a formulation used to make fruit-filled holiday sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Margarine Special, and Bakels Shortening.
Christmas Hedgehog Slice (Formulation #38646F)
Christmas Hedgehog Slice (Formulation #38646F) is a formulation using Neutral Hedgehog Slice Mix, Cake Margarine - Medium Grade, and Bakels White Truffle Mix to make festive Christmas hedgehog cake slices.
Christmas Pudding (using Cake Margarine - Medium Grade) (Formulation #16603H)
Christmas Pudding (using Cake Margarine - Medium Grade) (Formulation #16603H) is a formulation using Cake Margarine - Medium Grade and Apito Lemon Flavouring Paste to make tasty holiday puddings/fruit cakes.
Christmas Puddings (using Pettina Cake Mix) (Formulation #38200F)
Christmas Puddings (using Pettina Cake Mix) (Formulation #38200F) is a formulation using Cake Margarine - Medium Grade, Apito Lemon Flavouring Paste, and Apito Rum Flavouring Paste to make delicious holiday puddings/fruit cakes.
Christmas Stollen (00016) (Formulation #00-016)
Christmas Stollen (00016) (Formulation #00-016) is a formulation to make specialty holiday sweet breads using Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, and Brite Vanilla Extra Strength.
Churros (Formulation #00-017)
Churros (Formulation #00-017) is a formulation used to create a fried Spanish specialty dessert using Butta Butteroils Substitute.
Ciabatta (05010) (Formulation #05-010)
Ciabatta (05010) (Formulation #05-010) is a formulation to make crispy loaves of ciabatta bread using Bakels Crusty Bread Concentrate.
Ciabatta: The real Italian Specialty
Ciabatta bread, which originates from the northern Italian province of Lombardy, is crusty and has a marvelously light crumb structure. It is made with olive oil, which gives it a Mediterranean flavor and a soft, delicate texture. All you need is the Easy ITALY mix that contains Sapore, a range of traditional, fermented sourdoughs that will enhance the authentic taste and flavor.
Cinnamon Chelsea Buns (Formulation #R101g)
Cinnamon Chelsea Buns (Formulation #R101g) is a formulation for the creation of cinnamon buns using Bakels Bun Concentrate, Master Fat, and Bakels Instant Active Yeast.
Cinnamon Cookies (Formulation #09-069)
Cinnamon Cookies (Formulation #09-069) is a formulation to create tasty cinnamon cookies using Bakels Baking Powder, Butta Butteroils Substitute, Balec Lacto Albumen, and Brite Vanilla Extra Strength.
Cinnamon Cookies (Formulation #11-035)
Cinnamon Cookies (Formulation #11-035) is a formulation to create scrumptious cinnamon cookies using Bakels Baking Powder, Butta Butteroils Substitute, Balec Lacto Albumen, and Brite Vanilla Extra Strength.
Cinnamon Crunch Cup
Cinnamon Crunch Cup is a cinnamon and chocolate confectionery that also utilizes cinnamon toast crunch. This formulation is created with the products Belcolade Cryst-o-Fil Blanc and Chocolante Dark Semisweet.
Cinnamon Honey Crunch (Formulation #R715m)
Cinnamon Honey Crunch (Formulation #R715m) is a formulation used to create crunchy honey & cinnamon slices using Morah Continental and Apito Essences - Vanilla 101.
Cinnamon Macaroon Peaches
This is a recipe for Cinnamon Macaroon Peaches utilizing the product Desiccated Coconut -Flake Cut with peach halves, finely chopped slivered almonds, quick-cooking oats, brown sugar, ground cinnamon, cold butter, and vanilla extract.
Cinnamon Raisin White Whole Wheat Loaf
Cinnamon Raisin White Whole Wheat Loaf is a white whole wheat bread with bran and germ as well as raisins and cinnamon. The dough is gently flattened and a smear of cinnamon is applied to 90% of the dough, the bread dough is then sealed up in the bread pan. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum.
Cinnamon Roll (Formulation #03-053)
Cinnamon Roll (Formulation #03-053) is a formulation to make sweet, delicious cinnamon rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Butta Butteroils Substitute, and Bakels Shortening.
Cinnamon Swirl Loaf (Formulation #07-021)
Cinnamon Swirl Loaf (Formulation #07-021) is a formulation to make cinnamon swirl sweet breads using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Butta Butteroils Substitute, Bakels Shortening, and Bakels Bake-Stable Custard Mix.
Cinnamon Trio (Formulation #01-011)
Cinnamon Trio (Formulation #01-011) is a formulation to create cinnamon sweet breads using Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), and Butta Butteroils Substitute.
Cinnamon-Raisin Multiseed Bread (Formulation #06-033)
Cinnamon-Raisin Multiseed Bread (Formulation #06-033) is a formulation to make multiseed cinnamon & raisin sweet bread using Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar).
Cinnamon-Raisin Multiseed Bread (Formulation #07-084)
Cinnamon-Raisin Multiseed Bread (Formulation #07-084) is a formulation to create cinnamon & raisin multiseed sweet bread using Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar).
Citron Tart
Citron Tart is a dessert that is a tart painted with white chocolate, filled with cream, and topped with thinly sliced strawberries as well as glazed. This formulation is created with the products Deli Citron Filling, Carat Coverlux White and Harmony Ready Neutra.
Citrus Thyme Cream Bar
Citrus Thyme Cream Bar is a citrus thyme, strawberry and cream flavored dessert product in the form of a single serving sized bar layered with Swiss roll, and cream. This formulation features the products Fruchti-Top Strawberry, Panna Cotta Dessert, Cristaline, and Alaska 666.
"Clean Label" Cakes Basic formula, with PentaCake CLB 6900
This formulation is a recipe for basic "clean label" cakes which do not contain synthetic preservatives, emulsifiers, stabilizers, chemical antioxidants or trans fats. It utilizes the product PentaCake CLB 6900 at a concentration of 5%.
Clean(er) Label Bundt Cake
Clean(er) Label Bundt Cake is a bundt cake that is iced with glazing cream. This formulation is created with the products Tegral Satin Gold CL Creme Cake and Puratop White Icing CL.
Cleaner Label Multigrain Bread
Cleaner Label Multigrain Bread is a bread recipe that is made with wheat bran. This multigrain recipe is created with the products Sapore Aida, S500 Green A+, Molderator, Intens Fresh 1-40 and Sapore Softgrain Multigrain.
Cluster Bread (Formulation #06-034)
Cluster Bread (Formulation #06-034) is a formulation to create sweet bread loaves using Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, Dobrim Nobro, Monofresh, Bakels Shortening, Bakels Margarine Special, Unifil Blueberry, and Diamond Glaze Neutral.
Coco Lemongrass Bar a la Creme Brulee
Coco Lemongrass Bar a la Creme Brulee is a creamy bar that contains coconut milk, fresh cream, milk and lemongrass. The frozen treat is served with fruit puree. This formulation contains the products Creme Brulee, Alaska 666, and Fruit Puree Exotic fruits with Ginger.
Coconut Animal Cookies (Formulation #09-070)
Coconut Animal Cookies (Formulation #09-070) is a formulation to make decorative animal-shaped coconut cookies using Bakels Baking Powder, Butta Butteroils Substitute, Balec Lacto Albumen, Brite Vanilla Extra Strength, Apito Chocolate Rice, and Fino Dark Chocolate Chips.
Coconut Apricot Cookies (Formulation #R730h)
Coconut Apricot Cookies (Formulation #R730h) is a formulation to create apricot & coconut cookies/biscuits using Bakels Cookie Concentrate and Apito Apricot Paste.
Coconut Banana Bread
This is a recipe for Coconut Banana Bread utilizing the product Organic Virgin Coconut Oil, Coconut Flour, and Desiccated Coconut- Flake Cut/ Fancy Shred Cut with sugar, crushed pineapple with juice, eggs, ripe banana, flour, baking powder, baking soda, and salt.
Coconut Banana Pancakes
This is a recipe for Coconut Banana Pancakes utilizing the products Organic Virgin Coconut Oil, Coconut Flour, and Desiccated Coconut - Flake Cut /Fancy Shred Cut with eggs, buttermilk, all purpose flour, sugar, salt, baking soda, baking powder, and ripe banana.
Coconut Chocolate Slice / Almond Chocolate Slice (Formulation #R304d)
Coconut Chocolate Slice / Almond Chocolate Slice (Formulation #R304d) is a formulation to make rich chocolate & coconut or chocolate & almond slices using Morah Continental and Pettina Sponge Supreme.
Coconut Cookies
This is a recipe for Coconut Cookies utilizing the product Desiccated Coconut - Flake Cut / Fancy Shred Cut and Coconut Oil with flour, baking powder, salt, eggs, sugar, and almond extract.
Coconut Cream Slice (Formulation #38500P)
Coconut Cream Slice (Formulation #38500P) is a formulation using Pettina Kokomix to make sweet coconut cream slices.
Coconut Drops, Macaroons, Coconut Slice (Formulation #38500A)
Coconut Drops, Macaroons, Coconut Slice (Formulation #38500A) is a formulation using Pettina Kokomix to make tasty coconut cookies or cake slices.
Coconut Filling (Formulation #R1525/1528012/2011)
Coconut Filling (Formulation #R1525/1528012/2011) is a formulation to produce a tasty, ready-to-use coconut filling using Bakels Margarine P and Apito Vanilla Vanola.
Coconut (Formulation #R730g)
Coconut (Formulation #R730g) is a formulation to create tasty coconut biscuits/cookies using Bakels Cookie Concentrate.
Coconut Oatmeal Cookies
This is a recipe for Coconut Oatmeal Cookies utilizing the product Virgin Coconut Oil and Desiccated Coconut - Flake Cut / Fancy Shred Cut with brown sugar, eggs, vanilla extract, flour, oats, baking soda, cinnamon, salt, and walnuts.
Coconut Pie Filling (Formulation #R1533001/2011)
Coconut Pie Filling (Formulation #R1533001/2011) is a formulation to create sweet coconut pie filling using Butta Butteroils Substitute and Castor Sugar.
Coconut Pound Cake
This is a recipe for Coconut Pound Cake utilizing the products Desiccated Coconut -Flake Cut and Coconut Flour with butter, vegetable shortening, sugar, eggs, sifted flour, salt, milk, and almond extract.
Coconut Prawns
This is a recipe for Coconut Prawns utilizing the products Coconut Milk, Organic Virgin Coconut Oil, and Desiccated Coconut -Flake Cut / Fancy Shred Cut with large prawns, flour, egg, orange juice, salt, baking powder, cayenne powder, and ground pepper.
Coconut Rough Slice (Formulation #R303f)
Coconut Rough Slice (Formulation #R303f) is a formulation to make baked coconut slices using Morah Continental and Pettina Sponge Supreme.
Coconut Shrimp Criollo
This is a recipe for Coconut Shrimp Criollo utilizing the product Coconut Milk with chicken broth, sugar, chili powder, cumin, salt, cinnamon, garlic powder, thyme leaves, cayenne, yams, large shrimp, and bananas.
Coconut Shrimp Scampi
This is a recipe for Coconut Shrimp Scampi utilizing the product Organic Virgin Coconut Oil with butter, shrimp, and parsley flakes.
Coconut Spice Squares (Formulation #R715q)
Coconut Spice Squares (Formulation #R715q) is a formulation used to create delicious cinnamon & coconut slices with lemon icing. This recipe includes the products Morah Cake Medium Twin, Apito Chocolate Paste, Hercules Baking Powder, Balec, and Apito Lemon Essence.
Coconut Sugar Buns (Formulation #R722m)
Coconut Sugar Buns (Formulation #R722m) is a formulation to make tasty coconut & sugar scones/buns using Fino Scone Mix.
Coffee and Cream Cake (Formulation #06-035)
Coffee and Cream Cake (Formulation #06-035) is a formulation to create scrumptious coffee cakes with creamy icing using Bakels Muffin Mix, Apito Expresso Paste, and Whip-Brite Whipped Topping Powder.
Coffee and Walnut Cookies (Formulation #R730m)
Coffee and Walnut Cookies (Formulation #R730m) is a formulation to make coffee & walnut cookies/biscuits using Bakels Cookie Concentrate and Apito Coffee Paste.
Coffee and Walnut Slice (Formulation #38646H)
Coffee and Walnut Slice (Formulation #38646H) is a formulation using Neutral Hedgehog Slice Mix, Cake Margarine - Medium Grade, Apito Coffee Flavouring Paste, and Bakes White Truffle Mix to make tasty coffee & walnut slices.
Coffee Boy (05011) (Formulation #05-011)
Coffee Boy (05011) (Formulation #05-011) is a formulation to create delicious coffee flavoured sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Lecitex Bread Improver, Fino Coffee Boy (Part 2), and Apito Expresso Paste.
Coffee Boy (08021) (Formulation #08-021)
Coffee Boy (08021) (Formulation #08-021) is a formulation to create tasty coffee flavoured sweet bread using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Bake-Stable Custard Mix, Fino Coffee Boy (Part 2), and Apito Expresso Paste.
Coffee Boy (09005) (Formulation #09-005)
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.
Coffee Boy Topping (Formulation #R3351001/2011)
Coffee Boy Topping (Formulation #R3351001/2011) is a formulation used to create a coffee flavoured bun topping. This recipe includes the products Fino Coffee Boy (Part 2), Apito Expresso Paste, and Butta Butteroils Substitute.
Coffee Butterscotch Slice or Tarts (Formulation #31100E)
Coffee Butterscotch Slice or Tarts (Formulation #31100E) is a formulation using Actiwhite and Apito Coffee Flavouring Paste to make tasty coffee & butterscotch flavoured slices or tarts.
Coffee Cake (Formulation #38240E)
Coffee Cake (Formulation #38240E) is a formulation using Bakels Lite Cake Muffin Mix and Apito Coffee Flavouring Paste to make a delicious coffee cake.
Coffee Cake Rings and Sticky Buns (Formulation #06-037)
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.
Coffee Caramel Cake (Formulation #12-0211)
Coffee Caramel Cake (Formulation #12-0211) is a formulation to create a rich caramel coffee cake using Bakels Cake Concentrate, Ovalett Cake Emulsifier, and Apito Expresso Paste.
Coffee Caramel Loaf (Formulation #12-031)
Coffee Caramel Loaf (Formulation #12-031) is a formulation to make caramel & coffee sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Shortening, Apito Expresso Paste, and Bakels Margarine Special.
Coffee Cream Cheese Mini Stollen
Coffee Cream Cheese Mini Stollen is a vanilla and coffee flavored dessert product in the form of a rolled stollen bread. This formulation features the products Quarkella, Combani Vanilla Essence, Frio, Mandelkrone, Dessert Paste Mocca, Mohrenglanz Dark Chocolate, and Mohrenglanz Vanilla.
Coffee Fragipane-Filled Tarts (Formulation #07-022)
Coffee Fragipane-Filled Tarts (Formulation #07-022) is a formulation to create delicious tart pastries using Bakels Shortening, Apito Expresso Paste, and Whip-Brite Whipped Topping Powder.
Coffee Jelly (Formulation #07-023)
Coffee Jelly (Formulation #07-023) is a formulation to make specialty gelatin desserts using Apito Expresso Paste and Whip-Brite Whipped Topping Powder.
Coffee Liqueur Cake Temptation (Formulation #08-022)
Coffee Liqueur Cake Temptation (Formulation #08-022) is a formulation to create rich coffee & chocolate cakes using Fino Chocolate Cake Mix, Apito Expresso Paste, Bakels Chocolate Truffle (Heat & Pour), Whip-Brite Whipped Topping Powder, and Diamond Glaze Dark Chocolate.
Coffee 'N' Walnut Brownie Slice (Formulation #38350I)
Coffee 'N' Walnut Brownie Slice (Formulation #38350I) is a formulation using Bakels Mud Cake Mix and Apito Coffee Flavouring Paste to create delicious walnut & coffee brownies.
Coffee Strawberry Cake (Formulation #11-004)
Coffee Strawberry Cake (Formulation #11-004) is a formulation to make a strawberry & coffee bunt cake using Bakels Muffin Mix, Apito Expresso Paste, Unifil Strawberry, and Diamond Glaze Neutral.
Concha Mexican Sweet Bread
Concha Mexican Sweet Bread is a sweet bread with a crunchy and sweet covering. Usually the outer layer is molded to be in the shape of a shell – or concha, in Spanish- and it is often flavored with chocolate or vanilla. This formulation is created with the product Tegral Mexico.
Concord Cake (Formulation #10-085)
Concord Cake (Formulation #10-085) is a formulation to make a delicious chocolate mousse cake using Actiwhite, Bakels Alkalized Cocoa Powder, and Fino Dark Chocolate Buttons.
Continental Butter Cream (Formulation #R1552/1523002/2011)
Continental Butter Cream (Formulation #R1552/1523002/2011) is a formulation to create a rich butter cream icing/filling using Bakels Cremello.
Cookie Alternative Recipe (Formulation #R730L)
Cookie Alternative Recipe (Formulation #R730L) is a formulation used to make tasty cookies/biscuits using Bakels Cookie Concentrate and Apito Butta Vanilla Essence.
Cookies and Coffee Cream Mousse Cake (Single-Serve) (Formulation #09-092)
Cookies and Coffee Cream Mousse Cake (Single-Serve) (Formulation #09-092) is a formulation used to make a creamy, cookie-crusted coffee mousse slice. This recipe includes the products Pettina Sponge Mix Complete, Apito Expresso Paste, and Fino Dark Chocolate Buttons.
Cookies 'N Cream Cake (Formulation #03-017)
Cookies 'N Cream Cake (Formulation #03-017) is a formulation to create a delicious cookies & cream cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Whip-Brite Whipped Topping Powder.
Cookies n' Cream Push Pop
Cookies n' Cream Push Pop is a cream mixture that is piped into a push pop and has crushed cookies folded into it. This formulation is created with the products Chantypak and One Step Neutral Vanilla Mousse Mix.
Corn and Bacon Muffins (Formulation #38265C)
Corn and Bacon Muffins (Formulation #38265C) is a formulation using Bakels Savoury Muffin Mix and Bakels Canola Oil RBD to make rich corn & bacon muffins.
Corn Muffin Delight (Formulation #06-040)
Corn Muffin Delight (Formulation #06-040) is a formulation to create tasty corn muffins using Fino Double Acting Baking Powder and Preserv.
Cornflake Slice (Formulation #31100I)
Cornflake Slice (Formulation #31100I) is a formulation using Actiwhite solution to make sweet cornflake slices.
Cottage Meal Cob (Formulation #R105i)
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)
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.
Cotton Cake (Formulation #R2113002/2011)
Cotton Cake (Formulation #R2113002/2011) is a formulation to create cake bars or slices using Ovalett Special, Hercules Baking Powder, and Castor Sugar.
Country Herb Baguette (Formulation #R3994001/2011)
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)
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 Loaf
Country Loaf is a whole wheat bread that is scored before baking and dusted with whole wheat flour. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum.
Country Style Bun (Formulation #R1936004/2011)
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)
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)
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.
Cranberry and chocolate bread
Cranberry and chocolate bread have ingredients that include margarine, granulated sugar, eggs, vanilla, frozen cranberries, milk, all-purpose flour, cocoa powder, bicarbonate soda, salt, semi-sweet chocolate chips and walnuts.
Cranberry Apricot Mini Wheat Baguettes
Cranberry Apricot Mini Wheat Baguettes is a bread that is made of a whole wheat flour and contains cranberries and apricots. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum.
Cranberry Chocolate Nut Squares
Cranberry Chocolate Nut Squares are chocolatey, nutty and cranberry-filled baked treats. This formulation contains the products O-Tentic Origin, Intens Short, Puraslim, Extendo, Intens Fresh 1-40, and Chocolante White.
Cranberry Mango Deux (Formulation #11-044)
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.
Cranberry Mojito
Cranberry Mojito includes mint leaves, brown cane sugar, lime juice, cranberry juice, sparkling water, rum and ice cubes. It can be garnished with mint leaves and whole cranberries.
Cranberry sauce
Cranberry sauce has sugar, water, orange juice, cranberries and the zest of one orange. Bring the orange juice and sugar to the boil on a low heat Add the cranberries and orange zest. Simmer until the cranberries burst.
Cranberry Walnut Whole Wheat Loaf
Cranberry Walnut Whole Wheat Loaf is a round loaf that is dusted with whole grain flour and has cranberries and walnuts. This formulation is created with the products Sapore Softgrain Amber Grain CL and O-tentic Durum.
Cream Bread (Formulation #99-010)
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 Caramel Fantasy
Cream Caramel Fantasy is a caramel and chocolate flavored dessert product in the form of a custard with a chocolate ribbon and caramel sauce. This formulation features the products Creme Caramel and Mohrenglanz Milk Chocolate.
Cream Cheese Fruit Cake (Formulation #00-018)
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 Cheese Mini Stollen
Cream Cheese Mini Stollen is a pastry dessert recipe that is made with cream cheese and then brushed with butter and sugar as well as dusted with icing sugar instead of raisins. This formulation is created with the products Quarkella and Almond Essence.
Cream of Artichoke Soup
This is a recipe for Cream of Artichoke Soup utilizing the products Organic Virgin Coconut Oil, Coconut Milk and Coconut Flour with chopped celery, chopped onion, garlic, flour, water, artichoke hearts, salt, white pepper, and thyme.
Cream or Fruit Buns (using Hamburger Mix) (Formulation #17500B)
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)
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)
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)
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)
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)
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)
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.
Creamy Tomato Soup
This is a recipe for Creamy Tomato Soup utilizing the product Organic Virgin Coconut Oil with sun-dried tomatoes, chopped onion, ripe Italian tomatoes, soy milk, salt, black and red pepper, and basil.
Crème Brûlée
Crème Brûlée is a cream and custard flavored dessert product in the form of a custard with a hard sugar shell topping. This formulation features the product Crème Brûlée.
Crème Brûlée Jars
Crème Brûlée Jars is a custard and cream flavored dessert product in the form of a custard presented in a glass jar. This formulation features the products Creme Francaise, and Cristaline Red.
Creme Cheese Bun (Formulation #39426F)
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)
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)
Crispy Meal Piaya (Formulation #07-025) is a formulation to make whole meal muscovado flatbread using Fino Meal Base and Bakels Shortening.
Crispy Pistachio Tartlets
Crispy Pistachio Tartlets are tartlets composed of a tartlet shell, pistachio, chocolate and decoration. This formulation is created with the products Murbella, Kranfil's pistachio, Tarte au chocolat, and Bienex, Florentine mix.
Crispy Pops
Crispy Pops is a lollipop made of coconut meringues and a raspberry crunch filling and decorated with chocolate and sugar. This formulation features the products Ovasil, Kranfil's Bianco, Dessert Paste Raspberry, and Mohrenglanz Dark Chocolate.
Crispy Puff (Formulation #R1680004/2011)
Crispy Puff (Formulation #R1680004/2011) is a formulation to create crunchy puff pastries using Starlight and Bakels Margarine P.
Crispy Truffles
Crispy Truffles are composed of a variety of fillings all paired with melted chocolate and a decoration and a creamy chocolate couverture. This product is composed of the products Kranfil's Bianco, Mocca Essence, Kranfil's Cioccolato, Kranfil's Pistachio, and Dessert Paste Raspberry.
Croissants (using Bakels Sweet Dough Concentrate) Formulation # 39426O)
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)
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)
Cross Mix (Formulation #R703b) is a formulation to create fruit & spiced sweet buns using Mastermix Choux Paste Concentrate.
Crossy-Mini
Crossy-Mini is a buttery flaky fried dessert product in the form of a croissant, which can be filled with a sweet citrus, chocolate, vanilla, or caramel flavored filling. This formulation features the products Crossynuts-Manhattan Donut, Bon Citron, Bon Chocolat, Bon Vanille, and Bon Caramel.
Crossynuts-Bar
Crossynuts-Bar is a buttery, lemon, and orange flavored flaky fried dessert product in the form of a Bar. This formulation features the products Crossynuts-Manhattan Donut, Bon Citron, and Fruchti-Top Orange.
Crossynuts-Manhattan Donut
Crossynuts-Manhattan Donut is a buttery flaky fried dessert product in the form of a croissant doughnut, which can be filled with a Bellanossa Cream or a Fruity Raspberry Filling. This formulation features the products Bellanossa, Kabi, and Fruit Puree Raspberry.
Crunchy Cranberry and Turkey Flatbread Panxo
Crunchy Cranberry and Turkey Flatbread Panxo is a sandwich recipe that is composed of a flatbread, mayo, turkey, and diced tomatoes. The flatbread is made with dried cranberries, white chocolate and pecan pieces as well as O-tentic Origin, Intens Melting, Extendo and Chocolante White.
Crusty Baguette (Formulation #R3946003/2012)
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)
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)
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 Portuguese Rolls
Crusty Portuguese Rolls is an oval shaped bread baked in the Portuguese style with brown sugar. This formulation is created with the products S500 Red, Puraslim, Sapore Fidelio and Sapore Panarome.
Crusty Rye Bread (Formulation #00-043)
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.
Cubed Chocolate Bread Muffin Panxo with Bacon
Cubed Chocolate Bread Muffin Panxo with Bacon is a muffin loaf that has blackberry chipotle sauce piped onto the serving surface, the chocolate bread cube placed on top of that, with chocolate sauce poured on top and Bacon bits sprinkled on as well. This formulation is created with the products Puraslim, Sapore Panarome, Sapore Rigoletto, S500 Green A+, Extendo, and Chocolante Dark Bittersweet.
Cup Cake (Formulation #R3764002/2013)
Cup Cake (Formulation #R3764002/2013) is a formulation to create scrumptious cupcakes using Bakels Cup Cake Mix 55T.
Cup Cake Galore (Formulation #05-012)
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 Around the World - Barcelona
Cupcakes Around the World - Barcelona is an orange flavored dessert product in the form of a cupcake. This formulation features the products Muffin Mix SA, Orangella, Fruchti-Top Orange, Alaska-Express Neutral, and Dessert Paste Orange.
Cupcakes Around the World - Basic
Cupcakes Around the World - Basic is a dessert product in the form of a cupcake that can be flavored as desired including with dessert pastes or fresh fruit. This formulation features the products Bianka, and Bisquisit 100 PLUS.
Cupcakes Around the World - Berlin
Cupcakes Around the World - Berlin is a chocolate and Blackforest Kirschwasser flavored dessert product in the form of a cupcake. This formulation features the products Muffin Mix SA, Schokobella, Bianka, Dessert Paste Blackforest Kirschwasser, Chocolate-Shavings, and Red Chellies.
Cupcakes Around the World - Brussels
Cupcakes Around the World - Brussels is a chocolate and cointreau flavored dessert product in the form of a cupcake. This formulation features the products Choco Rich Cake, Chocolate Paillettes, Bianka, Royal Paste Cointreau, and Schokobella.
Cupcakes Around the World - Havana
Cupcakes Around the World - Havana is a coffee and caribia rum flavored dessert product in the form of a cupcake. This formulation features the products Muffin Mix SA, Caribia, Rum Essence, Bianka, Dessert Paste Mocca, and Mocca Beans.
Cupcakes Around the World - Honolulu
Cupcakes Around the World - Honolulu is a coconut and pineapple flavored dessert product in the form of a cupcake. This formulation features the products Muffin Mix SA, Alaska-Express Pineapple, and Schokobella.
Cupcakes Around the World - New York
Cupcakes Around the World - New York is a vanilla, peach-mascarpone, and strawberry flavored dessert product in the form of a cupcake. This formulation features the products Muffin Mix SA, Alaska-Express Peach-Mascarpone, and Cristaline.
Cupcakes Around the World - Paris
Cupcakes Around the World - Paris is a chocolate flavored dessert product in the form of a cupcake. This formulation features the products Tarte au Chocolat, Schokobella, and Bianka.
Cupcakes Around the World - Rio
Cupcakes Around the World - Rio is a chocolate, Batida de Coco, cherry, and coconut flavored dessert product in the form of a cupcake. This formulation features the products Choco Rich Cake, Royal Paste Batida de Coco, Fruchti-Top Cherry, Bianka, and Chocolate Decoration Batida de Coco.
Cupcakes Around the World - Rome
Cupcakes Around the World - Rome is a caramel flavored dessert product in the form of a cupcake. This formulation features the products Muffin Mix SA, Schokobella, Bianka, and Dessert Paste Caramel.
Cupcakes (Formulation #09-080)
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)
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)
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.
Danish Cookie (Crunchy) (Formulation #R1533016/2011)
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 Dough Overnight Method
Danish Dough Overnight Method is a Danish that is baked with a specific overnight resting method. This formulation is created with the products S500 Red, Intens Melting and Sapore Fidelio.
Danish Flaky Bread (Formulation #R3946001/2011)
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)
Danish Pastry (Formulation #R522a) is a formulation to create delicious danishes using Royal Danish and Bakels Instant Active Yeast.
Danish Shortbread (Formulation #R1533007/2011)
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)
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)
Date and Walnut (Formulation #R730e) is a formulation to create tasty date & walnut cookies using Bakels Cookie Concentrate.
Day & Night Snack Cookie
Day & Night Snack Cookie is a cookie that consists of a smooth white dough, filling and a chocolate coating. This formulation consists of the products Tegral Satin Whole Grain Creme Cake, Belcolade Cryst-o-Fil Blanc, Belcolade Cryst-o-Fil Noir and Chocolante Milk.
DE Square (Formulation #R1525/1528006/2011)
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)
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)
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.
Dessert a la Creme Brulee
Dessert a la Creme Brulee is a creme brulee recipe that utilizes fresh cream and is topped with caramelized sugar. This formulation is created with the products Creme Brulee and Alaska 666.
Dessert a la Creme Brulee with Egg Flip
Dessert a la Creme Brulee with Egg Flip is a cream and tart dessert with jelly that is also decorated with berries. This formulation contains the products DP Egg-Flip, Creme Brulee, Alaska 666, Tarte au Chocolat, Colorado Neutral and Fruit Puree Berriolette.
Dinner Roll (06050) (Formulation #06-050)
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.
Dipped Apples
Dipped Apples is a melted chocolate dip that covers apples and covered in pecans. This formulation contains the products Carat Coverlux Milk and Dark.
Dipped Strawberries
Dipped Strawberries is a white and dark chocolate dip that is used to coat strawberries. Dark chocolate is melted as a base and the white melted chocolate is striped on the dark chocolate base. This formulation is created with the products Carat Coverlux White and Dark.
Dipped Strawberry
Dipped Strawberry is melted chocolate that is both dark and milk which is covered on strawberries. This formulation contains the product Carat Coverlux Milk and Dark.
Double Buddy (Formulation #11-025)
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)
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)
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.
Double Chocolate Raspberry Log (Formulation #10-093)
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.
Double Chocolate Roll (Formulation #R3715002/2011)
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)
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)
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)
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)
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.
Dragon Fruit Berry Tea
Dragon Fruit Berry Tea is a formulation where Dragon Fruit Berry Juice Concentrate WONF is combined with white tea and ice in a beverage shaker.
Dumplings
Dumplings are ring-molded baked sweet breads. This formulation features the products Sizilia and Combani.
Durian and Butter Cookies Cheesecake (Formulation #09-051)
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)
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)
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)
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)
Durian Yema (Formulation #06-053) is a formulation to make Filipino specialty desserts using Apito Durian Paste.
Easter Buns (Formulation #R110f)
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)
Egg and Milk Bread (Formulation #R105h) is a formulation to create flavoured specialty bread rolls using Hercules Roll Mix and Bakels Instant Active Yeast.
Egg-Flip-Sushi
Egg-Flip-Sushi is an orange, white chocolate, and egg-flip flavored dessert product in the form of a Swiss cake roll with an egg-flip flavored filling that is layered and sliced similar to the presentation of sushi. This formulation features the products Fruchti-Top Orange, Schokobella White, Dessert Paste Egg Flip, Schokobella, and Chellies Red.
Eggless Chocolate Cake (Formulation #04-018)
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.
Enrobed Brownie Bite
Enrobed Brownie Bite is a chocolate fudge brownie that is bite size and is enrobed (or glazed) in dark chocolate and then striped in white chocolate. This formulaton is made with the products Tegral Ultimate Fudge Brownie Mix, Carat Decorcrem Dark SH and Carat Decorcrem White.
Ensay De Sal (with Longganisa) (Formulation #06-054)
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)
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)
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)
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)
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)
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)
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)
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.
Fancy Rolls (Formulation #04-022)
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)
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)
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.
Farmhouse Bread (Formulation #R105c)
Farmhouse Bread (Formulation #R105c) is a formulation to create country bread cobs using Hercules Roll Mix and Bakels Instant Active Yeast.
Filled Cakes With PentaCake FL 6050, Filled before baking
This formulation is recommended for bakes which are filled with chocolate or jam before baking. PentaCake FL 6050 helps with retention of the filling during baking. It is suitable mainly for filled muffins and pound cakes.
Filled Cookies (Formulation #R1525/1528009/2011)
Filled Cookies (Formulation #R1525/1528009/2011) is a formulation to make scrumptious cookies using Bakels Margarine P and Castor Sugar.
Filled Dumplings
Filled Dumplings are ring molded sweet breads filled with cherry and apricot fruit fillings. This formulation features the products Sizilia, Combani, Fruchti-Top Cherry and Apricot-Peach.
Filled Pandesal (Formulation #02-026)
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)
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)
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)
Flaky Dough (Formulation #R1533008/2011) is a formulation to create flaky pastry dough using Butta Butteroils Substitute.
Flaky Pie Crust (Formulation #11-002)
Flaky Pie Crust (Formulation #11-002) is a formulation to make sweet, crispy pie crusts using Bakels Sweet Dough Blend.
Flirty Tower
Flirty Tower is a chocolate, almond, mango, and raspberry flavored dessert product in the form of a single serving size cake with layers of fruit and mousse. This formulation features the products Crisaline Yellow, Montibene, Schokobella, and Bienex, Florentine Mix.
Flourless Chocolate Peppermint Cake (Formulation #07-028)
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)
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)
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)
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)
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)
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.
Fried Butter Cookies (Formulation #00-021)
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)
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)
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)
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)
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 d’Or Broccoli and cranberry salad
Fruit d’Or Broccoli and cranberry salad ingredients include broccoli, dried cranberries, and cashews. The sauce for the salad includes apple cider vinegar, fructose, mayonnaise, and garlic. Mix the broccoli, dried cranberries and cashew nuts. Add the sauce. Chill before serving.
Fruit d’Or Couscous salad
Fruit d’Or Couscous salad is a salad that includes couscous, green apple, shallot, celery stick, cucumber, dried cranberries, and parsley. The salad dressing for this salad includes olive oil, lemon juice, salt and pepper.
Fruit Filled Bread (Formulation #05-019)
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)
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)
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 Flowers with Puff Pastry
Fruit Flowers with Puff Pastry is a fruit and chocolate, caramel, or vanilla flavored baked good in the form of a puff pastry. This formulation features the products Bon Caramel, Bon Chocolat or Bon Vanille.
Fruit Jam Crumb Cake (Formulation #10-094)
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 Passion
Fruit Passions is a chocolate, strawberry, cassis, passion fruit, caramel and vanilla flavored dessert product in the form of a layered Swiss roll bar. This formulation features the products Cristaline, Cristaline Caramel, Bienex, Florentine Mix, Montibene, Alaska-Express Neutral, and Alaska 666.
Fruit Scones (Formulation #R722c)
Fruit Scones (Formulation #R722c) is a formulation to create scrumptious sultana & currant scones using Fino Scone Mix.
Fruit Tart (Formulation #00-022)
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)
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 Tartlets
Fruit Tartlets is a fruit and custard flavored sweet confection in the form of a fruit and custard filled tartlet. This formulation features the products Frio and MoreGloss Chips Dark Chocolate.
Fruit-Filled Cloverleaf Bread (Formulation #06-058)
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)
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)
Fruits of the Forest Mini Cheesecake (Formulation #10-042) is a formulation to make specialty mini cheesecakes using Brite Vanilla Extra Strength.
Fruity Bundt Cake
Fruity Bundt Cake is a fruit filled baked good in the form of a bundt cake. This formulation features the products Amber Cake, Combani Vanilla Essence, Sizilia Lemon Essence, Kabi, and Caribia, Rum Essence.
Fruity Cream Drops
Fruity Cream Drops is a fruit and cream flavored dessert product in the form of a Swiss roll layered cake with a fruity cream topping. The Swiss roll cake may be chocolate and/or vanilla flavored. This formulation features the products Cristaline and any of the fruit flavored Alaska-Express products, such as Alaska-Express Strawberry, Alaska-Express Raspberry, or Alaska-Express Mango.
Fruity Graham Bread (Formulation #R3912002/2011)
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.
Fruity Hearts
Fruity Hearts is a Heart Meringue and Lemon Cream Filling short pastry decorated with fresh fruits. This formulation is created with the products Ovasil, Alaska-Express Raspberry, Bianka, and Bon Citron.
Fudge Brownies (Formulation #08-028)
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)
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.
Fun-Shaped Cookies (Formulation #09-071)
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.
Funfetti Cheesecake Muffin
Funfetti Cheesecake Muffin is a yogurt cake that is baked and then filled with cheesecake. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake and Deli Cheesecake.
Funky Cupcakes
Funky Cupcakes is a chocolate cream filled vanilla flavored baked good in the form of a cupcake. Funky Cupcakes can be topped with one of three Cream Variations formulations. This formulation features the products Muffin Mix SA and Schokobella.
Funky Cupcakes Cream Variation 1
Funky Cupcakes Cream Variation 1 is a hazelnut flavored cream used for topping Funky Cupcakes. This formulation features the products Bianka and Hazelnutcream Fine.
Funky Cupcakes Cream Variation 2
Funky Cupcakes Cream Variation 2 is a raspberry flavored cream used for topping Funky Cupcakes. This formulation features the products Bianka and Dessert Paste Raspberry.
Funky Cupcakes Cream Variation 3
Funky Cupcakes Cream Variation 3 is a custard flavored cream used for topping Funky Cupcakes. This formulation features the products Bianka, Frio, Mohrenglanz Nut, Mohrenglanz Dark Chocolate, and Fruchti-Top Orange.
Ganache Variation with Bon Caramel
Ganache Variation with Bon Caramel is a caramel and chocolate flavored dessert product in the form of small confections. This formulation features the products Schokobella White, and Bon Caramel.
Garlic Scones (Formulation #R722d)
Garlic Scones (Formulation #R722d) is a formulation to make savoury garlic scones using Fino Scone Mix.
Garlic Tear and Share (Formulation #07-090)
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.
German Muffin 'N' Filling (Formulation #R1525/1528002/2011)
German Muffin 'N' Filling (Formulation #R1525/1528002/2011) is a formulation to create cream-filled German muffins using Bakels Margarine P, Castor Sugar, and Hercules Baking Powder.
Ghost Cookies
Ghost Cookies are decorations that resemble ghosts that can be used to decorate cookies or other baked goods. White, milk and dark chocolate is melted to make a sheet ghost. This formulation is created with the products Carat Coverlux Milk, White and Dark.
Ghost Cupcakes
Ghost Cupcakes are muffins made to resemble ghosts out of cake crumbles and cream. This formulation is created with the products Muffin Soft and Bianka Soft.
Ginger Cookies (Formulation #R730d)
Ginger Cookies (Formulation #R730d) is a formulation to create tasty gingersnap cookies/biscuits using Bakels Cookie Concentrate.
Ginger Kisses (Formulation #R750f)
Ginger Kisses (Formulation #R750f) is a formulation to make tasty ginger kiss cookies using Morah Cake Medium and Castor Sugar.
Ginger Loaf (Formulation #R750i)
Ginger Loaf (Formulation #R750i) is a formulation using Morah Cake Medium and Castor Sugar to make a sweet loaf of gingerbread.
Ginger Snap Biscotti (Formulation #00-024)
Ginger Snap Biscotti (Formulation #00-024) is a formulation to make tasty ginger snap cookies/biscuits using Bakels Baking Powder and Butta Butteroils Substitute.
Gipfel Kirschwasser Torte
Gipfel Kirschwasser Torte is a fruit, vanilla, and chocolate flavored dessert product in the form of a blossom shaped torte that is layered with Swiss rolls and Kirschwasser cream. This formulation features the products Mürbella, Ovasil Meringue Mix, Combani Vanilla Essence, Bisquisit 100 PLUS, Bianka, and Dessert Paste Blackforest Kirschwasser.
Gluten Free Pastry (Formulation #R749a)
Gluten Free Pastry (Formulation #R749a) is a formulation to create tasty gluten-free pastries using Bakels Gluten Free Health Pastry Mix and Morah Cake Medium.
Gold Marbled Dome
Gold Marbled Dome is a chocolate and cherry flavored dessert product in the form of a gold swirlred chocolate shell dome filled with Swiss roll cake, fruit, and cream. This formulation features the products Schokobella, Gold Sparkle, Fruchti-Top Cherry, and Alaska-Express Chocolate.
Golden Fruit Cake (Formulation #09-052)
Golden Fruit Cake (Formulation #09-052) is a formulation to make delicious mini bundt fruit cakes using Bakels Cake Concentrate.
Golden Moist Cake (Formulation #R3804001/2011)
Golden Moist Cake (Formulation #R3804001/2011) is a formulation to create a rich golden chocolate cake using Bakels Mud Cake Mix, Bakels Chocolate Chip Creme Cake Mix, and Apito Chocolate Emulco.
Golden Rich Fruits Cakes (Formulation #R1525 / 1528001/2011)
Golden Rich Fruits Cakes (Formulation #R1525 / 1528001/2011) is a formulation to create rich, golden fruitcakes using the products Bakels Margarine P, P3, and Colset.
Gothic Cake
Gothic Cakes is a neutral flavored baked good in the form of a bundt cake. This formulation features the products Amber Cake, and Kabi.
Gourmet Bread (Formulation #00-025)
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)
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 Choco Chip Bars (Formulation #99-015)
Grain Choco Chip Bars (Formulation #99-015) is a formulation to make whole grain chocolate chip slices/bars using Fino Grain Base, Fino Double Acting Baking Powder, Bakels Margarine Special, and Fino Dark Chocolate Chips.
Grain Loaf Bread (04031) (Formulation #04-031)
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)
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)
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)
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.
Grains, Seeds and Herbs Bread Muffin
Grains, Seeds and Herbs Bread Muffin is a subtle tasting herbs of provence muffin. This formulation is created with the products O-Tentic Durum, Intens Short, Intens Fresh 1-40, Puraslim and Sapore Softgrain Sweet 5 Grain.
Granny Corn Muffins (Formulation #06-059)
Granny Corn Muffins (Formulation #06-059) is a formulation to create home-style corn muffins using Fino Meal Base, Fino Rye Base, Bakels Baking Powder, Balec Lacto Albumen, and Ovalett Cake Emulsifier.
Granola
This is a recipe for Granola utilizing the products Desiccated Coconut -Flake Cut / Fancy Shred Cut and Organic Virgin Coconut Oil with old-fashioned oats, cinnamon, chopped pecans, sunflower seeds, honey, vanilla extract, and raisins.
Grapefruit Cake
Grapefruit Cake is a white layer cake that is soaked in Grand Marnier, and orange cream is piped into the cake as a filling. The cake is then iced and decorated with glazed grapefruit slices and white chocolate shavings. This formulation is created with the products Tegral Satin White Layer Cake, Cremyvit, Chantypak, Harmony Sublimo Neutra and Chocolante White Shavings.
Grated Pumpkin Scones (Formulation #R722e)
Grated Pumpkin Scones (Formulation #R722e) is a formulation using Fino Scone Mix to make tasty pumpkin scones.
Green bean salad with cranberries and chickpeas
Green bean salad with cranberries and chickpeas is a salad that includes green beans, chickpeas, red onion, grilled red pepper, and dried cranberries. The dressing for this salad includes garlic, red wine vinegar, basil leaves, salt, pepper, olive oil, and sesame oil.
Green Tea Bun (Formulation #39426B)
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.
Green Tea Cake (Formulation #06-104)
Green Tea Cake (Formulation #06-104) is a formulation to create a green tea sponge cake using Bakels Baking Powder, Ovalett Cake Emulsifier, and Apito Green Tea Paste.
Green Tea Cheesecake (Formulation #07-029)
Green Tea Cheesecake (Formulation #07-029) is a formulation to make a unique green tea cheesecake using Pettina Sponge Mix Complete, Apito Green Tea Paste, Apito Flavouring Paste - Lemon, and Brite Vanilla Extra Strength.
Green Tea Chocolate Cake (Formulation #09-053)
Green Tea Chocolate Cake (Formulation #09-053) is a formulation to produce a rich green tea & chocolate layer cake. This recipe uses the products Pettina Sponge Mix Complete, Apito Green Tea Paste, Pettina Chocolate Sponge Mix Complete, Bakels Dark Choco Fudge, Whip-Brite Whipped Topping Powder, Apito Chocolate Rice, and Fino Dark Chocolate Buttons.
Green Tea Cream Cheese Icing (Formulation #06-105)
Green Tea Cream Cheese Icing (Formulation #06-105) is a formulation to make decorative green tea cream cheese icing using Apito Green Tea Paste and Brite Vanilla Extra Strength.
Green Tea Drink (Formulation #04-025)
Green Tea Drink (Formulation #04-025) is a formulation used to create a refreshing blended green tea beverage using Apito Green Tea Paste and Whip-Brite Whipped Topping Powder.
Green Tea Drink (Formulation #06-106)
Green Tea Drink (Formulation #06-106) is a formulation used to create a creamy iced green tea beverage using Apito Green Tea Paste and Whip-Brite Whipped Topping Powder.
Green Tea Panna Cotta
Green Tea Panna Cotta is a cream based dessert with green tea flavoring. It is served chilled and decorated with a variety of berries and spices.
Green Tea Pound Cake (Formulation #04-036)
Green Tea Pound Cake (Formulation #04-036) is a formulation to make a tasty green tea cake loaf using Bakels Baking Powder, Balec Lacto Albumen, and Apito Green Tea Paste.
Ham and Peas Roll (Formulation #08-069)
Ham and Peas Roll (Formulation #08-069) is a formulation to create ham & peas sweet rolls using Premium Sweet Dough (Formulation #08-049) and Bakels Country Herb Base.
Ham and Tomato on Arepa Panxo
Ham and Tomato on Arepa Panxo is a bread that is topped with ham and tomato as a sandwich. The bread is made by being molded into mini baguettes, with the dough containing cheese, corn flour and olive oil. This formulation is created with the products Intens Melting, S500 Green A+ and Sapore Amadeo.
Hamburger and Hot Dog Rolls (Formulation #39465D)
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 Bun
Hamburger Bun is a bread that is used as a bun covered in sesame seeds. This formulation is created with the products Intens Short, Intens Fresh 1-40, S500 Green and Sapore Panarome.
Hamburger Buns and Soft Rolls (using Hamburger Mix) (Formulation #17500A)
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)
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)
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 (Seedless)
Hamburger Buns (seedless) is a bread recipe that is a white bread bun for hamburgers or cheeseburgers. This formulation is created with the products S500 Red and Sapore Panarome.
Hamburger Buns/Hotdog Rolls (Formulation #11-019)
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)
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.
Happy Siopao (Formulation #05-022)
Happy Siopao (Formulation #05-022) is a formulation to make delicious Filipino sweet breads using Bakels Shortening, Fino Double Acting Baking Powder, Bakels Instant Active Dry Yeast (High Sugar), Monofresh, Dobrim Nobro, Pandan Kaya Premix, Apito Pandan Paste, Apito Yam Paste, and Apito Yam Taro Paste.
Hash Browns
This is a recipe for Hash Browns utilizing the product Organic Virgin Coconut Oil with medium-sized potato, salt, and pepper.
Hawaiian Sweet Roll
Hawaiian Sweet Rolls are, according some consumers, the most delicious rolls ever. They are soft, buttery and sweet. They make fantastic buns for sliders and can accompany any kind of meal. This formulation is created with the products Easy Hawaiian Sweet Roll, Sapore Fidelio, Sapore Panarome, and Puraslim.
Hawaiian Wheaten Bread (Formulation #09-115)
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.
Heart-Breaker
Heart-Breaker is a strawberry, white chocolate, Marc de Champagne, apricot, and almond flavored desert product in the form of a red colored heart shaped layered mousse, jelly, and short pastry. This formulation features the products Cristaline Red, Bienex, Florentine Mix, Montibene, Alaska-Express Neutral, Mousse au Chocolat White, Alaska 666, and Royal Paste Marc de Champagne.
Heavenly Chocolate Cake (Formulation #03-021)
Heavenly Chocolate Cake (Formulation #03-021) is a formulation to produce a rich, divine-tasting chocolate cake using the products Fino Chocolate Cake Mix, Butta Butteroils Substitute, and Fino Dark Chocolate Chips.
Herb Baguette (Formulation #00-027)
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)
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)
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)
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.
Herb-Roasted Potato Fries
This is a recipe for Herb-Roasted Potato Fries utilizing the product Organic Virgin Coconut Oil with baking potatoes, dried thyme, rosemary, salt, and ground black pepper.
Herbal Whole Wheat Dinner Roll
Herbal Whole Wheat Dinner Roll is a bread roll infused with the taste of herb of provence and a whole wheat flour. This formulation is created with the products Puraslim, S500 Green A+, Intens Short, Intens Fresh 1-40, Sapore Aida and Sapore Softgrain Sweet 5 Grain.
Herbed Cheese Rolls (Formulation #07-030)
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.
Herbed Corn & Mushroom Potato Cake (Formulation #02-028)
Herbed Corn & Mushroom Potato Cake (Formulation #02-028) is a formulation to make savoury herbed corn & mushroom potato cake squares using Bakels Country Herb Base.
Hi-Fiber 'Snowskin' Mooncake (Formulation #R1533004/2011)
Hi-Fiber 'Snowskin' Mooncake (Formulation #R1533004/2011) is a formulation to create specialty mooncakes using Apito Peppermint Paste and Butta Butteroils Substitute.
Hi-Fiber Soft Bread (Formulation #R3912003/2011)
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)
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)
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.
High Ratio Cake (Formulation #R220b)
High Ratio Cake (Formulation #R220b) is a formulation to create a delicious Madeira cake using the products P3, Castor Sugar, Hercules Baking Powder, Balec, and Morah Cake Medium.
High Ratio Sultana Cake (Formulation #R220d)
High Ratio Sultana Cake (Formulation #R220d) is a formulation to create a delicious sultana fruit cake using Castor Sugar, Hercules Baking Powder, Morah Cake Medium, P3, Apito Fruit Cake Paste, Apito Egg Yellow Colour, and Colset.
Ho-Rye Cake (Formulation #R3821002/2011)
Ho-Rye Cake (Formulation #R3821002/2011) is a formulation to make Horlicks & Rye Cake Bars or Slices using Ovalett Special, Bakels Margarine P, and Fino Rye Base.
Holiday Mousse (Formulation #09-093)
Holiday Mousse (Formulation #09-093) is a formulation to make a festive mousse cake using Pettina Sponge Mix Complete, Fino Dark Chocolate Buttons, Bakels Whipping Cream, and Actiwhite.
Honey Ginger Biscuits (Formulation #R750g)
Honey Ginger Biscuits (Formulation #R750g) is a formulation to produce scrumptious honey gingerbread biscuits/cookies using Morah Cake Medium Twin and Castor Sugar.
Honey Loaf Cake (Formulation #07-086)
Honey Loaf Cake (Formulation #07-086) is a formulation to create sweet honey cake loaves using Ovalett Cake Emulsifier, Bakels Baking Powder, Bakels Margarine Special, and Butta Butteroils Substitute.
Honey Oat Cookies (Formulation #R730J)
Honey Oat Cookies (Formulation #R730J) is a formulation to create scrumptious honey & oat cookies using Bakels Cookie Concentrate.
Honey Wheat Bread (Formulation #03-022)
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)
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).
Honeycomb Crunch Cake (Formulation #05-023)
Honeycomb Crunch Cake (Formulation #05-023) is a formulation to produce a crispy honeycomb cake using Pettina Sponge Mix Complete, Whip-Brite Whipped Topping Powder, and Apito Butta Vanilla Essence.
Honeycorn Loaves (Formulation #R105f)
Honeycorn Loaves (Formulation #R105f) is a formulation to create loaves of sweet honey cornbread using Hercules Roll Mix and Bakels Instant Active Yeast.
Horror Cake
Horror Cake is a Halloween-themed cake that can be decorated to be a horror-themed dessert. This formulation contains the products Bisquit 100 Plus, Fruchti-Top Strawberry, Bianka, Dessert Paste Strawberry and Murbella.
Hot Chocolate Muffin
Hot Chocolate Muffin is a chocolate muffin recipe that is also filled with the white yogurt cake batter and is sprinkled with marshmallows. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake and Puratop White n Fluffy.
Hot Cross Bun (Formulation #R3699001/2011)
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)
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)
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)
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)
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)
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.
Huge Egg Bread (Formulation #R1533005/2011)
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.
Hummingbird Cake (Formulation #R3779002/2011)
Hummingbird Cake (Formulation #R3779002/2011) is a formulation used to create cakes. This formulation includes the products Bakels Multifibre Muffin Mix, Colset, Apito Flavouring Paste - Banana, and Apito Flavouring Paste - Pineapple.
Hung Ma Bread (Formulation #08-029)
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.
Hup Too Soo (Formulation #R1525/1528007/2011)
Hup Too Soo (Formulation #R1525/1528007/2011) is a formulation to create tasty Chinese cookies/biscuits using Bakels Margarine P and Butta Butteroils Substitute.
Hushpuppies (Formulation #03-024)
Hushpuppies (Formulation #03-024) is a formulation to create golden fried hushpuppies using Fino Meal Base, Bakels Baking Powder, and Bakels Pesto Base.
Ice Cream (Formulation #11-038)
Ice Cream (Formulation #11-038) is a formulation to make sweet vanilla ice cream using Apito Essences - Butta Vanilla.
Icing Cream (Formulation #R4220001/2011)
Icing Cream (Formulation #R4220001/2011) is a formulation to make delicious creamy icing using Bakels Cremello and Pettinice RTR White Icing.
Illusion Dome
Illusion Dome is a pineapple, chocolate, rum, and Batida de Coco flavored dessert product in the form of a dome that is layered with short pastry, cream, jelly, and chocolate. This formulation features the products MoreGloss Chips Dark Chocolate, Royal Paste Batida de Coco, Alaska-Express Neutral, Dessert Paste Pineapple, and Bienex, Florentine Mix.
Inipit Cake (Conventional Method) (Formulation #08-030)
Inipit Cake (Conventional Method) (Formulation #08-030) is a formulation to produce rich, custard-filled Filipino flat cakes using Bakels Baking Powder, Ovalett Cake Emulsifier, and Brite Vanilla Extra Strength.
Inipit (Formulation #11-008)
Inipit (Formulation #11-008) is a formulation to create delicious Filipino sponge cake sandwiches using Bakels Cake Concentrate, Ovalett Cake Emulsifier, and Bakels Bake-Stable Custard Mix.
Instant Fried Noodles Using ELIANE™ 100
Formulation for instant fried noodles using ELIANE™ 100.
Isla De Manzanas (Formulation #11-045)
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.
Italian Rolls
Italian Rolls is a roll sized bread that is cut once before baking and is made with olive oil. This formulation is created with the O-Tentic Durum, S500 Green A+, Sapore Tosca and Intens Short.
Jaffa Cookies (Formulation #R730K)
Jaffa Cookies (Formulation #R730K) is a formulation to produce delicious orange & chocolate cookies using Bakels Cookie Concentrate and Apito Orange Paste.
Jalapeno and Cheddar Cheese Bread Muffin
Jalapeno and Cheddar Cheese Bread Muffin is a muffin recipe that has sliced jalapeno peppers and shredded cheddar cheese added to the batter of the muffin. This formulation is created with the products O-tentic Durum, Intens Short, Intens Fresh 1-40 and Puraslim.
Jam Drops (Formulation #10-043)
Jam Drops (Formulation #10-043) is a formulation to produce delicious jam-filled cookies/biscuits using Bakels Cake Concentrate.
Japanese Coconut Cake (Formulation #R1525/1528013/2011)
Japanese Coconut Cake (Formulation #R1525/1528013/2011) is a formulation to make a delicious Japanese-style cake using Castor Sugar, Bakels Margarine P, and Hercules Baking Powder.
Japanese Sandwich (Formulation #R1111002/2011)
Japanese Sandwich (Formulation #R1111002/2011) is a formulation to create tasty Japanese sandwich bread using Rotitex, Lecitem Universal, and Bakels Instant Active Dried Yeast.
Jelly Roll (09054) (Formulation #09-054)
Jelly Roll (09054) (Formulation #09-054) is a formulation to make tasty sponge cake jelly rolls using Bakels Cake Concentrate.
Jelly Roll (09055) (Formulation #09-055)
Jelly Roll (09055) (Formulation #09-055) is a formulation to produce a delicious sponge cake roll using Bakels Cake Concentrate and Ovalett Cake Emulsifier.
Jelly Roll (10048) (Formulation #10-048)
Jelly Roll (10048) (Formulation #10-048) is a formulation to create a rich jelly cake roll using Ovalett Special (NC) and Bakels Baking Powder.
Jelly Roll (All-in) (Formulation #99-031)
Jelly Roll (All-in) (Formulation #99-031) is a formulation to make a rich sponge cake roll using Ovalett Cake Emulsifier and Bakels Baking Powder.
Jeniper (Pan de Lechon) (Formulation #09-012)
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.
Kababayan (09085) (Formulation #09-085)
Kababayan (09085) (Formulation #09-085) is a formulation to make delicious Filipino cake muffins using Bakels Instant Active Dry Yeast (High Sugar), Bakels Baking Powder, Bakels Margarine Special, Bakels Shortening, and Bakels Cake Concentrate.
Kababayan (Formulation #99-017)
Kababayan (Formulation #99-017) is a formulation to create scrumptious Filipino cake muffins using Bakels Instant Active Dry Yeast (High Sugar), Fino Double Acting Baking Powder, Bakels Margarine Special, Bakels Shortening, and Ovalett Special (NC).
Kirschwasser Syrup
Kirschwasser Syrup is a basic syrup recipe that is used with a variety of desserts. This formulation is created with the product DP Blackforest Kirschwasser.
Kiwi Swiss Roll (Formulation #R3715004/2011)
Kiwi Swiss Roll (Formulation #R3715004/2011) is a formulation used to create tasty tropical cake rolls using Bakels Sponge Mix Complete (M) and Bakels Kiwifruit Filling.
Kokomix Slice - Apricot Topping (Formulation #R702f)
Kokomix Slice - Apricot Topping (Formulation #R702f) is a formulation to make delicious coconut & apricot slices using Morah Cake Medium, Pettina Kokomix, NZB Icing Sugar, and Apito Apricot Paste.
Lachs on a Light Rye Panxo
Lachs on a Light Rye Panxo is a lox and sweet potato sandwich on rye garnished with lime and mint. This bread is created with rye flour and the formulation is created with Sapore Aroldo and S500 Green A+.
Ladies' Kisses (Formulation #09-072)
Ladies' Kisses (Formulation #09-072) is a formulation to make delicious cookie sandwiches using Butta Butteroils Substitute, Balec Lacto Albumen, Brite Vanilla Extra Strength, and Fino Dark Chocolate Buttons.
Ladies' Kisses (Using Cake Concentrate) (Formulation #11-037)
Ladies' Kisses (Using Cake Concentrate) (Formulation #11-037) is a formulation to make delicious cookie sandwiches using Butta Butteroils Substitute, Balec Lacto Albumen, Brite Vanilla Extra Strength, and Bakels Hazelnut Truffle.
Laminated Dough
Laminated Dough is a simple dough recipe that can be used for a variety of applications, and is made with laminating margarine or butter. This formulation is created with the product Crossquick.
Lamingtons
Lamingtons is a red velvet cake that has dark chocolate chips added to it and cut into squares and dipped into dark chocolate, then the cake is rolled in additional red velvet cake crumbles. This formulation is created with the products Tegral Satin Red Velvet Creme Cake, Chocolante Dark Chips and Carat Decorcrem Dark SH.
Lava Cake
Lava Cake is a chocolate cake with a warm, gooey chocolate center. This formulation is created with the products Puratos Classic Mocha, Carat Absolut Dark, Chocolante Dark Semisweet, and Chocolante Dark Bittersweet.
Lavender Panna Cotta
Lavender Panna Cotta is a pyramid shaped dessert composed of cream and flavored with dried lavender blossoms. This formulation is composed of the products Panna Cotta, Alaska 666, and Fruit Puree Apricot.
Layer Cakes With PentaCake LR 6630, 4% oil
This formulation is a basic recipe for layer cake products. Amendments might be required for each specific production line. This formulation features PentaCake LR 6630 at a concentration of 3%.
Lemon Babka (Formulation #09-013)
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.
Lemon Blueberry Ring Cake (Formulation #12-0221)
Lemon Blueberry Ring Cake (Formulation #12-0221) is a formulation to create a rich lemon & blueberry cake ring using Bakels Muffin Mix, Apito Lemon Paste, and Les Fruits Blueberry 30%.
Lemon Blueberry Roll (Formulation #11-013c)
Lemon Blueberry Roll (Formulation #11-013c) is a formulation to create a fruity jelly cake roll using Bakels Cake Concentrate, Apito Lemon Paste, Bakels Whipping Cream, and Les Fruits Blueberry 50%.
Lemon Caramel Domes
Lemon Caramel Domes are domes composed of caramel, biscuit, mousse and glazing. It has a pound cake base and is decorated with krokella. This formulation is created with the products FruchtSand, Kranfil's Caramel, and Alaska-Express Lemon.
Lemon Cheese Cake
Lemon Cheese Cake is a lemon flavored dessert product in the form of a cold set cheese cake. This formulation features the products Bon Citron, Cheese Cake Mix High, and Cristaline.
Lemon Cheesecake Crinkles (Formulation #14-018)
Lemon Cheesecake Crinkles (Formulation #14-018) is a formulation to create rich lemon cheesecake cookies using Pettina Classic Cheesecake Mix, Bakels Baking Powder, Brite Vanilla Extra Strength, and Apito Lemon Paste.
Lemon Dessert Bar Short Crust
Lemon Dessert Bar Short Crust is a layered dessert bar with a short creme cake base, filled with condensed milk and lemony flavor and then topped with streusel crumbs and powdered sugar. This formulation is created with the products Tegral Satin Creme Cake and Deli Citron Filling.
Lemon Mango Bread (Formulation #11-064)
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.
Lemon Meringue Bon Bon
Lemon Meringue Bon Bon is a chocolate confectionery with lemon, meringue, dark chocolate and semisweet chocolate. This formulation contains the products Belcolade Cryst-o-Fil Blanc, Deli Citron Filling, and Chocolante Dark Semisweet.
Lemon Pie
Lemon Pie is a lemon flavored dessert product in the form of a cream pie with meringue topping. This formulation features the products Bon Citron, and Ovasil Meringue Mix.
Lemon Raspberry Cake (Formulation #07-033)
Lemon Raspberry Cake (Formulation #07-033) is a formulation to make a decadent lemon & raspberry cake using the products Bakels Muffin Mix, Apito Lemon Paste, Les Fruits Raspberry 50%, and Whip-Brite Whipped Topping Powder.
Lemon Raspberry Slice
Lemon Raspberry Slice is a yellow cake that is piped on top with lemon cream and sprinkled with raspberry crumbles and then covered with a second layer of cake as well as layered with deli citron and glazed with miroir and the cake is then garnished with whipped cream and fruits and chocolate. This formulation is created with the products Tegral Satin Yellow Layer Cake, Deli Citron Filling, Chantypak and Miroir.
Lemon Squares (Formulation #04-039)
Lemon Squares (Formulation #04-039) is a formulation to make rich lemony bars using Bakels Baking Powder and Apito Flavouring Paste - Lemon.
Lemon Squares (Formulation #11-011)
Lemon Squares (Formulation #11-011) is a formulation to produce sweet, zesty lemon cake bars using Bakels Cake Concentrate and Apito Flavouring Paste - Lemon.
Lemon Strawberry Cheesecake (Formulation #12-023)
Lemon Strawberry Cheesecake (Formulation #12-023) is a formulation to produce a tasty lemon & strawberry cheesecake. This recipe includes the products Ovalett Cake Emulsifier, Bakels Baking Powder, Brite Vanilla Extra Strength, Apito Flavouring Paste - Lemon, Saphire Neutral, Bakels Whipping Cream, Diamond Glaze Neutral, and Unifil Strawberry.
Lemon Whoopie Pie (Formulation #11-059)
Lemon Whoopie Pie (Formulation #11-059) is a formulation to create creamy, lemony whoopie pies using Bakels Muffin Mix, Bakels Shortening, Apito Lemon Paste, Whip-Brite Whipped Topping Powder, and Apito Orange Paste.
Lemon-Passion Sipper
Lemon-Passion Sipper is a formulation where Northwest Naturals Lemon Concentrate WONF is combined with tea, water, ice, and vodka in a cocktail shaker.
Lemon-Rosemary Dessert a la Creme Brulee
Lemon-Rosemary Dessert a la Creme Brulee is a cream dessert that has a taste of rosemary and lemon. It is served in cups as a chilled dessert. This formulation contains the products Limone, Creme Brulee and Bon Citron.
Lemony Icing (Boiled) (Formulation #01-019)
Lemony Icing (Boiled) (Formulation #01-019) is a formulation to create zesty, lemon flavoured boiled icing using Apito Flavouring Paste - Lemon.
Lengua De Gato (Formulation #03-025)
Lengua De Gato (Formulation #03-025) is a formulation used to create thin Filipino butter biscuits/cookies using Ovalett Cake Emulsifier.
Light Beer "Forbidden Fruit"
The Forbidden Fruit is a rich, highly aromatic Belgian-style beer with an irresistible taste. It is an excellent balance of flavors accompanied by a spicy, herbal aroma.
Light Cheesecake (Formulation #R600c)
Light Cheesecake (Formulation #R600c) is a formulation to make tasty light cheesecakes using Pettina Cheesecake Mix, Bakels Fond Royale Neutral, and Apito Lemon Essence.
Light Madeira Cake (Formulation #R210p)
Light Madeira Cake (Formulation #R210p) is a formulation to create a delicious light sponge cake using Fino Sponge Mix, Morah Continental, P3, and Wispalett.
Linzer Cookies (Formulation #10-089)
Linzer Cookies (Formulation #10-089) is a formulation to create delicious fruit jam-filled Austrian cookies using Bakels Cake Concentrate and Butta Butteroils Substitute.
Loaf Bread (07076) (Formulation #07-076)
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)
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)
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)
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)
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)
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.
Loaf Bread, Reduced Sugar (Formulation #10-006)
Loaf Bread, Reduced Sugar (Formulation #10-006) is a formulation to make tasty semi-sweet bread loaves with lower sugar content using Bakels Instant Active Dry Yeast (Low Sugar), CSP 60, Bakels Shortening, and Dobrim Sweet.
Loaf Bread, Reduced Sugar (Formulation #10-007)
Loaf Bread, Reduced Sugar (Formulation #10-007) is a formulation to produce scrumptious semi-sweet bread with decreased sugar content using Bakels Instant Active Dry Yeast (Low Sugar), CSP 60, Dobrim Nobro, Bakels Shortening, and Dobrim Sweet.
Loaf Bread, Reduced Sugar (Formulation #10-077)
Loaf Bread, Reduced Sugar (Formulation #10-077) is a formulation to make loaves of tasty semi-sweet bread using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Extra Strength, Bakels Shortening, and Dobrim Sweet.
Loaf Bread (Sponge and Dough) (Formulation #09-017)
Loaf Bread (Sponge and Dough) (Formulation #09-017) is a formulation to produce tasty loaves of semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, and CSP 60.
Loaf Bread (Straight Dough) (Formulation #09-018)
Loaf Bread (Straight Dough) (Formulation #09-018) is a formulation to create delicious semi-sweet bread loaves using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, and CSP 60.
Low Cost Ensaymada (Formulation #04-019)
Low Cost Ensaymada (Formulation #04-019) is a formulation to create tasty Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, and Bakels Margarine Special.
Low Cost Pianono (Formulation #08-033)
Low Cost Pianono (Formulation #08-033) is a formulation to create a delicious Filipino sponge cake/jelly roll using Ovalett Cake Emulsifier, Balec Lacto Albumen, Fino Double Acting Baking Powder, and Brite Vanilla Extra Strength.
Low Cost Sweet Dough (Formulation #07-034)
Low Cost Sweet Dough (Formulation #07-034) is a formulation to make rich fruit & coffee sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Bakels Margarine Special, Dobrim High Speed, Monofresh, Apito Pandan Paste, Apito Expresso Paste, and Apito Yam Paste.
Low Cost Sweet Dough (Formulation #08-034)
Low Cost Sweet Dough (Formulation #08-034) is a formulation to produce creamy sweet rolls in peanut butter, butter custard, and milk shake flavour varieties. This recipe includes the products Bakels Shortening, Bakels Margarine Special, Balec Lacto Albumen, Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, and Bakels Bake-Stable Custard Mix.
Low Sugar Green Tea Cheesecake (Formulation #05-027)
Low Sugar Green Tea Cheesecake (Formulation #05-027) is a formulation to make a tasty reduced sugar green tea cheesecake using Apito Green Tea Paste, Apito Lemon Paste, and Brite Vanilla Extra Strength.
Macapuno/Ube Bake Roll (Formulation #00-030)
Macapuno/Ube Bake Roll (Formulation #00-030) is a formulation to produce fruity Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Margarine Special, and Bakels Shortening.
Macaron Cake
Macaron Cake is a white chocolate, apricot, wildberry, blueberry yoghurt, and vanilla flavored dessert product in the form of a layered cake. This formulation features the products Kabi, Macarons, and Alaska-Express Yoghurt-Blueberry.
Macaron Christmas Tree
Macaron Christmas Tree is a chocolate and almond flavored dessert product in the form of a green and brown tapered dessert confection, resembling a Christmas tree, that has layers of macaron cookies and chocolate cream. This formulation features the products Macarons, and Schokobella.
Macaron Dessert
Macaron Dessert is an almond, lemon, white chocolate, raspberry, and mocha flavored dessert product in the form of layered fillings presented in a glass cup and topped with macaron cookies. This formulation features the products Bon Citron, Macarons, Schokobella White, Dessert Paste Raspberry, Schokobella Milk Chocolate, Dessert Paste Mocca, Bianka, and Dessert Paste Lemon.
Macaron Lollypops
Macaron Lollypops is a chocolate and almond flavored dessert product in the form of macaron cookies filled with cream that are then placed at the end of a chocolate stick. Macaron Lollypops may have different flavors based on the desired Dessert Paste. This formulation features the products Schokobella, Bellanossa, Bianka, and any flavor of Dessert Paste.
Macarons (Formulation #09-086)
Macarons (Formulation #09-086) is a formulation to create sweet almond meringue cookie sandwiches using Actiwhite and Brite Vanilla Extra Strength.
Macarons (Formulation #R3110002/2011)
Macarons (Formulation #R3110002/2011) is a formulation to create scrumptious almond cookie sandwiches using Actiwhite and Apito Vanilla Vanola.
Macaroon Brownies (Formulation #08-035)
Macaroon Brownies (Formulation #08-035) is a formulation to make rich, coconut-topped chocolate slices using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Brite Vanilla Extra Strength, and Bakels Baking Powder.
Macaroons
This is a recipe for Macaroons utilizing the product Desiccated Coconut- Flake Cut/ Fancy Shred Cut with condensed milk, eggs, butter, sugar, all purpose flour, vanilla, and baking powder.
Macaroons (Formulation #10-002)
Macaroons (Formulation #10-002) is a formulation to create tasty coconut mini cakes using the product Apito Butta Vanilla Essence.
Madeira Cake (Formulation #R220a)
Madeira Cake (Formulation #R220a) is a formulation to make delicious Madiera cakes using Morah Cake Medium, P3, Hercules Baking Powder, Balec, and Castor Sugar.
Magdalena Cupcakes
Magdalena Cupcakes is a cupcake recipe that uses yellow layer cake mix as a base and, once baked, is dipped into dark chocolate or white chocolate then drizzled with white or dark chocolate. This formulation is created with the products Tegral Satin Yellow Layer Cake Mix, Carat Coverlux Dark and White.
Malted Multiseed Bread (Formulation #R395901/2011)
Malted Multiseed Bread (Formulation #R395901/2011) is a formulation to create tasty malted multiseed bread using Bakels Instant Active Dried Yeast and Lecitem Universal.
Mamon (06066) (Formulation #06-066)
Mamon (06066) (Formulation #06-066) is a formulation to make delicious Filipino sponge cakes using Ovalett Cake Emulsifer and Fino Double Acting Baking Powder.
Mamon (09087) (Formulation #09-087)
Mamon (09087) (Formulation #09-087) is a formulation to produce scrumptious Filipino sponge cakes using Bakels Cake Concentrate.
Mamon Bread (Formulation #06-067)
Mamon Bread (Formulation #06-067) is a formulation to create rich Filipino sweet bread rolls using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, and Rotitex.
Mamon Tostado (04040) (Formulation #04-040)
Mamon Tostado (04040) (Formulation #04-040) is a formulation to create scrumptious Filipino toasted sponge cakes/cookies using Ovalett Cake Emulsifier and Fino Double Acting Baking Powder.
Mamon Tostado (08036) (Formulation #08-036)
Mamon Tostado (08036) (Formulation #08-036) is a formulation to make delicious Filipino toasted sponge cakes/cookies using Bakels Baking Powder and Ovalett Cake Emulsifier.
Mandarin Cream Cheese Slice
Mandarin Cream Cheese Slice is a mandarin flavored dessert product in the form of a slice of cheese cake. This formulation features the products Fruit Puree Mandarin, Cheesequick, and Cristaline Yellow,
Mango Chocolate Treat
Mango Chocolate Treat is a pastry covered by a swiss roll and layered with cream and glaze. The formulation features Tarte Au Chocolat, Alaska-Express Chocolate, Alaska-Express Cappuccino, Bon Caramel Salé, and Cristaline Caramel.
Mango Cranberry Overload (Formulation #11-048)
Mango Cranberry Overload (Formulation #11-048) is a formulation to produce a decadent mango & cranberry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Muffin Mix, and Whip-Brite Whipped Topping Powder.
Mango Cream Cheese Torte
Mango Cream Cheese Torte is a mango flavored dessert product in the form of a cheese cake torte. This formulation features the products Fruit Puree Mango, Alaska 666, Cheesequick, and Kabi.
Mango Delight
Mango Delight is a mango and apricot flavored dessert product in the form of a round cake that is layered with short pastry, apricot jam, and Swiss cake roll. This formulation features the products Alaska-Express Mango, Cristaline Yellow, and Cristaline Red.
Mango Mojito Push Pop
Mango Mojito Push Pop is a vanilla mousse cream dessert with rum flavoring, garden mint flavoring, lime flavoring and mango. This formulation is created with Tegral Satin Creme Cake, Chantypak, One Step Neutral Vanilla Mousse Mix and Harmony Sublimo Neutra.
Mango Pandan Torte (Formulation #05-028)
Mango Pandan Torte (Formulation #05-028) is a formulation to create a creamy mango & pandan layer cake using Pettina Sponge Mix Complete, Apito Pandan Paste, and Whip-Brite Whipped Topping Powder.
Mantecada
Mantecada is a corn muffin recipe that is typical of Spanish cuisine. This formulation is created with the product Tegral Mantecada.
Mantecada with Pineapple Filling
Mantecada with Pineapple Filling is a muffin that has a pineapple filling and coconut base. These muffins are then coated in desiccated coconut. This formulation contains the products Tegral Mantecada, Topfil Pineapple Filling and Harmony Sublimo Neutra.
Maple Walnut Bread Muffin
Maple Walnut Bread Muffin is a baked good that contains sweet maple and walnuts. This formulation is created with the products O-tentic Durum, Intens Short, Intens Fresh 1-40 and Puraslim.
Maracuja Mousse Cake
Maracuja Mousse Cake is a chocolate, mango, apricot, and yoghurt-maracuja flavored dessert product in the form of a layered mousse cake. This formulation features the products Bellanossa, Alaska-Express Yoghurt-maracuja, Alaska 666, and Cristaline Yellow.
Marble Butter Slice (Formulation #00-032)
Marble Butter Slice (Formulation #00-032) is a formulation to make rich, marbled chocolate & butter cake loaves/slices using Butta Butteroils Substitute, Fino Cake Emulsifier, Brite Vanilla Extra Strength, Fino Double Acting Baking Powder, and Bakels Alkalized Cocoa Powder.
Marc de Champagne Dome
Marc de Champagne Dome is a Marc de Champagne flavored dessert product in the form of a layered pastry dome. This formulation features the products Alaska-Express Neutral, and Royal Paste Marc de Champagne.
Marinara Sauce
This is a recipe for Marinara Sauce utilizing the product Organic Virgin Coconut Oil with chopped onions, carrot, salt, red pepper, Italian tomatoes, tomato paste, sugar, bay leaf, basil, oregano, scant pinch fennel seeds, allspice, salt, and garlic.
Marinated Tomato and Sardine Salad
This is a recipe for Marinated Tomato and Sardine Salad utilizing the product Organic Virgin Coconut Oil with ripe tomato, sardines, basil leaves, balsamic vinegar, and chopped garlic.
Marshmallow (Product #R430a)
Marshmallow (Product #R430a) is a formulation to produce marshmallow confectionery using the product Mallowhip Dry.
Mashed Pumpkin Scones (Formulation #R722s)
Mashed Pumpkin Scones (Formulation #R722s) is a formulation to create tasty pumpkin scones using Fino Scone Mix.
Matcha Jokonde
Matcha Jokonde is a biscuit roll that is flavored with matcha and spread with icing as well as made with several kinds of filling. This formulation is created with the products Ovasil, Macarons, Schokobella White, Royal Paste Batida de Coco, Kabi, Fruit Puree Exotic Fruits with Ginger and Bienex.
Meal Bread Infused with Pesto Base (Formulation #05-030)
Meal Bread Infused with Pesto Base (Formulation #05-030) is a formulation to make semi-sweet whole grain pesto bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Fino Meal Base, Rotitex, and Bakels Pesto Base.
Meal Choco Chip Bars (Formulation #02-030)
Meal Choco Chip Bars (Formulation #02-030) is a formulation to produce rich whole meal chocolate chip cookie bars. This recipe uses the products Fino Double Acting Baking Powder, Bakels Margarine Special, Brite Vanilla Extra Strength, Fino Meal Base, and Fino Dark Chocolate Chips.
Meal Rye and Walnut Bread (Formulation #06-069)
Meal Rye and Walnut Bread (Formulation #06-069) is a formulation to create whole grain rye apple & walnut sweet bread using Fino Meal Base, Fino Rye Base, Bakels Instant Active Dry Yeast (High Sugar), Lecitem Supreme, Bakels Shortening, and Les Fruits Apple 50%.
Meat Thickening and Stabiliser (Formulation #R761a)
Meat Thickening and Stabiliser (Formulation #R761a) is a formulation to produce a delicious, heavy meat pie filling using the product Fino Pie Thickening.
Meaty Bread (Formulation #00-033)
Meaty Bread (Formulation #00-033) is a formulation to make rich, meat & vegetable-filled sweet bread. This recipe includes the products Dobrim Nobro, Bakels Instant Active Dry Yeast (High Sugar), Monofresh, Bakels Pesto Base, and Bakels Shortening.
Melted Brie with Fruit d'Or organic berries
Melted Brie with Fruit d'Or organic berries is made with brie cheese, maple syrup, organic whole dried cranberries or whole organic mixed berries and pine nuts. This recipe can be done with any size of brie cheese Wheel. Put the brie in an oven plate (a pie plate for example). Pour syrup on the cheese, a good quantity until the cheese is all covered. Put Fruit d'Or dried whole organic cranberries and/or dried whole organic mixed berries until cheese is fully covered. Place in oven and bake at 350°F for about 10 minutes or until cheese has soften. Take out of the oven and cover with pine nuts. Serve with slices of bread.
Merindella Cake
Merindella Cake is an almond, fruit, and lemon flavored dessert product in the form of a cream cake with a meringue topping. This formulation features the products Cristaline, Bon Citron, Mandella, Sizilia Lemon Essence, and Ovasil Meringue Mix.
Meringue (100% Actiwhite) (08037) (Formulation #08-037)
Meringue (100% Actiwhite) (08037) (Formulation #08-037) is a formulation to create baked meringue rosettes using the product Actiwhite.
Mild Sour Baguette
Mild Sour Baguette is a bread loaf recipe that has 5-7 cuts. This formulation is created with the products Sapore Amadeo and S500 Green A+.
Milk Bun (Formulation #R3700000/2013)
Milk Bun (Formulation #R3700000/2013) is a formulation to create delicious Asian-style buns using Bakels Milk Bun Concentrate, Bakels Instant Active Dried Yeast, and Bakels Margarine P.
Mille Eclair
Mille Eclair is a pastry that is a combination of fine crispy and fluffy puff pastry that can be offered in premium bakeries or cafes. This formulation is a product that is created with Choux-Mix, Fruit Puree Lychee with raspberries and rose flavoring, Kabi, Bon Citron, Schokobella and MoreGloss Chips Dark Chocolate.
Millefeuille
Millefeuille is a fruit, apple and caramel flavored baked good in the form of a layered dessert pastry. This formulation features the products Fruchti-Top Apple, Bon Caramel, Cristaline, and Bienex, Florentine Mix.
Mimosa Bellanossa
Mimosa Bellanossa is a chocolate, raspberry, apricot, and vanilla flavored dessert product in the form of a layered cake. This formulation features the products Tarte au Chocolat, Kabi, Bellanossa, and Creme Francaise.
MINERAL FORTIFICATION OF BREAD
Aquamin™ F can be added to fortify bread without significantly impacting on the sensory
MINERAL FORTIFICATION OF CEREAL BARS
Aquamin™ F was evaluated as a source of dietary calcium enrichment in cereal bars
MINERAL FORTIFICATION OF GLUTEN FREE BREAD
Aquamin™ F can be added to fortify gluten free bread and In turn significantly
MINERAL FORTIFICATION OF GLUTEN FREE PASTA/SPAGHETTI
Aquamin™ F can be added to fortify gluten free pasta which in turn significantly enhances
MINERAL FORTIFICATION OF ICE CREAM
Aquamin™ F can be added to fortify ice cream without adversely affecting taste, flavour,
MINERAL FORTIFICATION OF PASTA/SPAGHETTI
Aquamin™ F can be added to fortify pasta which in turn significantly enhances the nutritional benefits of the pasta. The application of Aquamin™ F in pasta does not have a negative impact on texture, taste or appearance.
MINERAL FORTIFICATION OF RICE MILK
Aquamin™ F can be added to fortify rice milk as lactose free calcium enriched alternative to dairy milk. Aquamin™ F can be added to rice milk that is produced using typical pasteurization methods or to UHT treated rice milk.
MINERAL FORTIFICATION OF SOYA MILK
Aquamin™ F can be added to fortify soya milk as lactose free calcium enriched alternative to dairy milk. Aquamin™ F can be added to soya milk that is produced using typical pasteurization methods or to UHT treated soya milk.
MINERAL FORTIFICATION OF UHT MILK
Stable UHT milk was successfully produced adding Aquamin™S Which in turn significantly enhances the nutritional benefits of the UHT milk. The application of Aquamin™ S in UHT milks does not have a negative impact on taste or appearance once the pH is correctly adjusted.
MINERAL FORTIFICATION OF YOGHURT
Aquamin™ S can be added to fortify yoghurt which in turn significantly enhances the nutritional benefits of the yoghurt. The application of Aquamin™ S in yoghurts does not have a negative impact on taste or appearance.
MINERAL FORTIFICATION OF YOGURT DRINK
Aquamin™ Soluble can be added to fortify yoghurt drinks or Smoothies and in turn significantly enhances the nutritional benefits of the drink. The application of Aquamin™ Soluble in yoghurt drinks does not have a negative impact on taste or appearance to create a stable yoghurt drink.
Mini Doughnuts (Formulation #10-028)
Mini Doughnuts (Formulation #10-028) is a formulation to produce cream-filled, golden fried sweet bread rounds using Bakels Shortening, Butta Butteroils Substitute, Bakels Instant Active Dry Yeast (High Sugar), Fino Double Acting Baking Powder, Balec Lacto Albumen, Lecinta Plus, and Bakels Bavarian Cream.
Mini Pain Chocolate Croissant
Mini Pain Chocolate Croissant is a pastry dessert that is made with buttery dough, piped with Belgian chocolate and then decorated with dark or milk chocolate. This formulation is created with the products Sapore Fidelio, Intens Short, S500 Red, Cremfil Ultim Belgian Chocolate and Carat Coverlux Dark or Milk.
Mini Sponge Cakes (Formulation #11-022)
Mini Sponge Cakes (Formulation #11-022) is a formulation to produce bountiful miniature sponge cakes using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels Whipping Cream, Unifil Strawberry, Bakels Dark Choco Fudge, Diamond Glaze Dark Chocolate, and Diamond Glaze Red.
Mini-Bee-Sting
Mini-Bee-Sting is a buttery sweet flavored dessert product in the form of a fluffy pastry. This formulation features the products Bienex, Florentine Mix, and Frio.
Mint Chocolate Torte (05031) (Formulation #05-031)
Mint Chocolate Torte (05031) (Formulation #05-031) is a formulation to create a cool, minty chocolate cake using Pettina Chocolate Sponge Mix Complete, Whip-Brite Whipped Topping Powder, Apito Peppermint Paste, and Bakels Chocolate Truffle (Heat & Pour).
Mint Ice Cream (Formulation #07-036)
Mint Ice Cream (Formulation #07-036) is a formulation to make sweet peppermint ice cream using Apito Peppermint Paste.
Mixed Berries Cheese Bars (Formulation #11-034)
Mixed Berries Cheese Bars (Formulation #11-034) is a formulation to make delicious cream cheese & mixed berry cake bars. This recipe uses the products Brite Vanilla Extra Strength, Bakels White Chocolate Truffle (Heat & Pour), Les Fruits Blueberry 50%, Les Fruits Raspberry 50%, and Les Fruits Strawberry 50%.
Mixed Fruits Cookies (Formulation #R3792003/2011)
Mixed Fruits Cookies (Formulation #R3792003/2011) is a formulation to create buttery, fruity cookies/biscuits using Apito Biscuit Mix and Bakels Margarine P.
Mixed Meal Cob (Formulation #R105g)
Mixed Meal Cob (Formulation #R105g) is a formulation to make crusty multigrain cobs Hercules Roll Mix and Bakels Instant Active Yeast.
Mocha Roll (Formulation #00-034)
Mocha Roll (Formulation #00-034) is a formulation to make a rich coffe & chocolate cake roll using Ovalett Special (NC), Bakels Baking Powder, and Apito Chocolate Paste.
Mocha Strawberry Mousse Ensemble (Formulation #09-094)
Mocha Strawberry Mousse Ensemble (Formulation #09-094) is a formulation to produce a delicious strawberry mocha mousse dessert using Apito Strawberry Paste, Whip-Brite Whipped Topping Powder, and Fino Dark Chocolate Buttons.
Mocha Walnut Bars
Mocha Walnut Bars are chocolate, coffee, walnut and brownie bars that are coated in melted chocolate. This formulation is created with the products Belcolade Cryst-o-Fil Noir, Puratos Classic Mocha and Carat Coverlux Dark.
Mocha Whoopie Pie (Formulation #11-060)
Mocha Whoopie Pie (Formulation #11-060) is a formulation to create creamy mocha whoopie pie sandwiches using Bakels Muffin Mix, Bakels Shortening, and Apito Mocha Paste.
Moist Cheesy Cake (Formulation #10-075)
Moist Cheesy Cake (Formulation #10-075) is a formulation to make a rich, creamy specialty cake using Whip-Brite Whipped Topping Powder, Bakels Cake Concentrate, and Apito Lemon Paste.
Monster Fingers
Monster Fingers are short pastry Halloween themed treats that resemble human fingers made with shortpastry and almonds. This formulation is created with the products Murbella and Schokobella-cream red and white.
Morning Bread (05032) (Formulation #05-032)
Morning Bread (05032) (Formulation #05-032) is a formulation to produce sweet, custard-filled breakfast bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, CSP 60, Butta Butteroils Substitute, and Bakels Bake-Stable Custard Mix.
Mousse
Mousse is a cream flavored dessert product in the form of a Mousse which can be flavored as desired. This formulation features the products Mousse au Chocolat, Mousse au Chocolat White, Mousse Lemon, Mousse Neutre, Mousse Nut, or Mousse Strawberry.
Mousse Amaretto
Mousse Amaretto is an Amaretto and white chocolate mousse dessert served chilled in cups with cherry sauce. This formulation contains the products Mousse au Chocolat White, RP Amaretto, Mandelkrone, Fruit Puree Red Sour Cherry, and Cristaline Neutral.
Mousse au Chocolat
Mousse au Chocolat is a chocolate mousse recipe that is made with chocolate. This formulation is created with the product Mousse au Chocolat.
Mousse au Chocolat White
Mousse au Chocolat White is a mousse recipe that is made of white chocolate. This formulation is created with the product Mousse au Chocolat White.
Mousse au Marc de Champagne
Mousse au Marc de Champagne is a cream-based dessert made of two different kinds of mousse that is chilled and served in cups. It is decorated with chocolate decorations and grapes. This formulation contains the products Mousse au Chocolat, Mousse au Chocolat White, and RP Marc de Champagne.
Mousse Dessert "Black Forest"
Mousse Dessert "Black Forest" is a tart covered in chocolate and cherry mousse as well as fruit puree. This formulation contains the products Mousse au Chocolat, Mousse au Chocolat White and Fruit Puree Red Sour Cherry.
Mozart Bar
Mozart Bar is a chocolate, white chocolate, pistachio, and hazelnut flavored dessert product in the form of a layered bar that is coated in chocolate. This formulation features the products Sacher Spezial Mix, Schokobella White, Schokobella, Dessert Paste Pistachio, and Nugotin.
Mud Cake (Formulation #R3804001/2012)
Mud Cake (Formulation #R3804001/2012) is a formulation to create rich, chocolatey mud cakes using Bakels Mud Cake Mix and Apito Chocolate Emulco.
Mud Pie (Formulation #09-120)
Mud Pie (Formulation #09-120) is a formulation to create chocolatey mud pie slices using Bakels Cake Concentrate, Apito Chocolate Paste, Bakels Alkalized Cocoa Powder, Bakels White Chocolate Truffle (Heat & Pour), and Bakels Dark Choco Fudge.
Muesli Cookies
Muesli Cookies are whole grain cookies that also contain dried fruits and nuts. This formulation is created with the products Tegral CL Whole Grain All Purpose Cookie Base and Sapore Softgrain Amber Grain CL.
Muffin in Bread (Formulation #06-071)
Muffin in Bread (Formulation #06-071) is a formulation to make muffin-stuffed sweet rolls using Bakels Bake-Stable Custard Mix, Lecitex Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, Butta Butteroils Substitute, and Bakels Muffin Mix.
Muffins
Muffins is a lemon flavored baked product in the form of a basic muffin. This formulation features the products Muffin Soft, and Sizilia Lemon Essence.
Muffins (Formulation #09-101)
Muffins (Formulation #09-101) is a formulation to produce sweet cake muffins using Bakels Cake Concentrate.
Multi Fibre Apple Muffins (Formulation #R377902/2012)
Multi Fibre Apple Muffins (Formulation #R377902/2012) is a formulation to create tasty, high fibre apple muffins using Bakels Multifibre Muffin Mix.
Multigrain Boule
Multigrain Boule is a boule-shaped bread that is made with semolina flour. This formulation is created with the O-tentic Durum, Sapore Softgrain Wheat and Sapore Rigoletto.
Multigrain Bread Direct
Multigrain Bread Direct is a multigrain recipe that could be used in various applications. This formulation uses the products S500 Red and Sapore Softgrain Multigrain.
Multigrain Focaccia
Multigrain Focaccia is a multigrain bread shaped into a flattened disk and sprayed with olive oil. This formulation is created with the Sapore Softgrain Multigrain and O-tentic Durum.
Multigrains Bread & Buns (Formulation #R2187001/2011)
Multigrains Bread & Buns (Formulation #R2187001/2011) is a formulation to create tasty multigrain bread and rolls using Bakels 8 Grain Base, Butta Butteroils Substitute, Monofresh, Bakels Instant Active Dried Yeast, and Lecitem Pumpables.
Multigrains Bread (Formulation #R1936001/2011)
Multigrains Bread (Formulation #R1936001/2011) is a formulation to produce tasty multigrain bread using Bakels 8 Grain Base, Lecitem Pumpables, Butta Butteroils Substitute, and Bakels Instant Active Dried Yeast.
Multigrains Health Bread (Formulation #R3927002/2011)
Multigrains Health Bread (Formulation #R3927002/2011) is a formulation to make nutritious multigrain bread using Bakels 8 Grain Base, Lecitem Supreme, Bakels Margarine P, and Bakels Instant Active Dried Yeast.
Multiseed Bread (Low G.I.) (Formulation #06-129)
Multiseed Bread (Low G.I.) (Formulation #06-129) is a formulation to create tasty multiseed bread rolls with a low glycemic index using Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (Low Sugar).
Multiseed Crackers (Formulation #10-106)
Multiseed Crackers (Formulation #10-106) is a formulation to make crispy baked multiseed crackers using Low GI Multiseed Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Bakels Shortening.
Multiseed Herb Ciabatta (Formulation #10-104)
Multiseed Herb Ciabatta (Formulation #10-104) is a formulation to produce delicious herb & multiseed ciabatta bread using Bakels Instant Active Dry Yeast (Low Sugar), Bakels Country Herb Base, and Low GI Multiseed Bread Concentrate.
Multiseed Pan Pizza Crust (Formulation #08-041)
Multiseed Pan Pizza Crust (Formulation #08-041) is a formulation to create tasty multiseed pan pizza crust using Low GI Multiseed Bread Concentrate, Bakels Shortening, and Bakels Instant Active Dry Yeast (Low Sugar).
Multiseed Raisin Rolls (Formulation #11-012)
Multiseed Raisin Rolls (Formulation #11-012) is a formulation to make semi-sweet multiseed raisin bread rolls using Low GI Multiseed Bread Concentrate, Lecitem Supreme, and Bakels Instant Active Dry Yeast (High Sugar).
Multiseed Wheat Bread (Formulation #10-068)
Multiseed Wheat Bread (Formulation #10-068) is a formulation to produce hearty loaves of multiseed wheat bread using Low GI Multiseed Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), and Fino Meal Base.
Mushroom & Country Herb Fettuccine (Formulation #01-024)
Mushroom & Country Herb Fettuccine (Formulation #01-024) is a formulation used to create savoury herb fettuccine pasta with mushroom sauce using Bakels Country Herbs Base.
My Caramel Salé Sweety
My Caramel Salé Sweety is a dessert made with tarte au chocolat, caramel salé cream and créme brülée. The formulation is created with the products Fruchti-Top Apple, Tarte au Chocolat, Bon Caramel Salé and Basic Mix a la Créme Brülée.
My Frozen Pistachio Sweety
My Frozen Pistachio Sweety is a frozen ice cream parfait served in a cup with meringue crumbles filled into the cup. It is marbled with pistachio and decorated with Schokobella. This formulation contains the products Schokobella Milk Chocolate and Alaska 666.
My Fruity Cheese Cake Sweety
My Fruity Cheese Cake Sweety is a muffin served in cups that contains pastry crumbles, cheese cake fillings, meringue and fruit puree raspberry. This formulation contains the products Fruit Puree Raspberry, Bon Citron, Cheese Cake Mix Flat, Combani, Sizilia and Ovasil.
My Fruity Parfait Sweety
My Fruity Parfait Sweety is an ice cream parfait that is filled with meringue crumbles and marbled with fruit. This formulation contains the products Kovanil and Alaska 666.
My Lava Cake Sweety
My Lava Cake Sweety is a chocolate cake with Tarte au Chocolat as well as with ice cream, served warm. This formulation is created with the product Tarte au Chocolat.
My Pluffins Almond
My Pluffins Almond is a muffin made of laminated dough and almond filling as well as decorated with fondant and apricot jam. This formulation contains the products Mandelkrone and Dessert Paste Rum.
My Pluffins Nut
My Pluffins Nut is a muffin made of laminated dough and containing a nut filling brushed with apricot jam and a glaze. This formulation contains the product Nosetto.
My Stracciatella Sweety
My Stracciatella Sweety is a muffin served in a cup mixed with chocolate paillettes. This formulation contains the products Muffin Soft.
Neapolitan Pizza Bread (Formulation #05-033)
Neapolitan Pizza Bread (Formulation #05-033) is a formulation to produce zesty pizza loaves using Bakels Crustry Bread Concentrate, Bakels Instant Active Dry Yeast (Low Sugar), Bakels Country Herb Base, Bakels Pesto Base, and Rotitex.
Nestum Cookies (Formulation #R1533009/2011)
Nestum Cookies (Formulation #R1533009/2011) is a formulation to make crispy, buttery cookies/biscuits using Castor Sugar, Butta Butteroils Substitute, and Apito Essences - Butta Vanilla.
New York-Style Cheesecake (Formulation #04-042)
New York-Style Cheesecake (Formulation #04-042) is a formulation to create a scrumptious New York-style cheesecake using Brite Vanilla Extra Strength, Les Fruits Blueberry 50%, and Saphire Neutral.
Nigerian Soft Roll (Formulation #R1525/1528003/2011)
Nigerian Soft Roll (Formulation #R1525/1528003/2011) is a formulation to make Nigerian-style soft bread rolls using Bacom A100, Bakels Instant Active Dried Yeast, Bakels Margarine P, and Lecitem Pumpables.
Night & Day
Night & Day is a chocolate, orange, and gingerbread flavored dessert product in the form of a cake that is layered with short pastry, ganache, bellanossa, and coated with chocolate. This formulation features the products Bellanossa, Fruchti-Top Orange, Mürbella, Gingerbread Spice, and Schokobella.
Ninja Turtle Bread (Formulation #13-001)
Ninja Turtle Bread (Formulation #13-001) is a formulation to create fun, turtle-shaped sweet breads using Bakels Chia Seed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Bakels Bake-Stable Custard Mix, and Bakels Margarine Special.
No Sugar Added Brown Rye Bread (Formulation #09-019)
No Sugar Added Brown Rye Bread (Formulation #09-019) is a formulation to make delicious dark rye bread with no added sugar using Bakels Instant Active Dry Yeast (Low Sugar), Dobrim Sweet, Fino Rye Base, Bakels Eight Grains Base, and Bakels Shortening.
No Sugar Added Cheese Herb Pandesal (Formulation #09-121)
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)
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)
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)
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)
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)
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)
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)
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)
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)
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).
No Sugar Added Wheat Bread (Formulation #09-040)
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.
NSA Wheat Pan De Sal (Formulation #10-080)
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.
Nut-Plum Bread
Nut-Plum Bread is a hazelnut, plum, and butter flavored baked product in the form of a swirled yeast bread. This formulation features the products Yeastquick, Butter Cream Essence, Nosetto, and Jellystar Neutral.
O-Tentic Croissant with Sapore Fidelio
O-Tentic Croissant with Sapore Fidelio is a flaky pastry that is rolled into a crescent shape. This formulation is created with the products O-tentic Origin or Durum and Sapore Fidelio.
Oat-Wheat Bread (Formulation #05-034)
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, cranberry and almond cookies
Oatmeal, cranberry and almond cookies are made from whole wheat flour, bicarbonate of soda, sea salt, unsalted butter, brown sugar, eggs, vanilla, rolled oats, dried cranberries roughly chopped almonds.
Oatmeal Double Coconut Cookies with Chocolate Chip
This is a recipe for Oatmeal Double Coconut Cookies with Chocolate Chip utilizing the product Organic Virgin Coconut Oil and Desiccated Coconut - Flake Cut/ Fancy Shred Cut with brown sugar, granulated organic sugar, egg, almond extract, unbleached all purpose flour, baking soda, cinnamon, nutmeg, rolled oats, and chocolate chips.
Oatmeal Whoopie Pie (Formulation #11-061)
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.
October Cheese Melt
October » Cheese Melt is an appetizer made from brie or camembert cheese, sweet cranberry mix, grilled almonds and honey. The cranberry mix is made from frozen cranberries, water or orange juice, sugar or maple syrup,
Old Fashion French Baguette
Old Fashion French Baguette is a traditional French bread recipe. This formulation is created with the products Sapore Othello and S500 Red.
Old Fashioned Grain Baguette
Old Fashioned Grain Baguette is a bread recipe made with bran flakes. This formulation is made with the products S500 Green A+, Sapore Softgrain Rye CL and Sapore Aroldo.
Old Fashioned Treacle Biscuits (Formulation #R750o)
Old Fashioned Treacle Biscuits (Formulation #R750o) is a formulation to make scrumptious vintage treacle biscuits/cookies using Morah Cake Medium (MB).
Onion and Pepper Baguette
Onion and Pepper Baguette is a savory bread recipe that is baked with hydrated onions and peppers. This formulation is created with the products O-Tentic Origin and Sapore Traviata.
Onion Scones (Formulation #R722k)
Onion Scones (Formulation #R722k) is a formulation to produce savoury onion scones using Fino Scone Mix.
Orange Blossom Brioche (Formulation #39426Q)
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)
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.
Orange Coffee Twist (Formulation #10-014)
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.
Orange Cointreau Tartlet
Orange Cointreau Tartlet is an orange, cointreau, and chocolate flavored dessert product in the form of a layered tartlet. This formulation features the products Alaska-Express Neutral, Royal Paste Cointreau, Alaska-Express Bittersweet Chocolate, Alaska-Express Blood Orange, and Cristaline Yellow.
Orange Cream Cheese Mini Stollen
Orange Cream Cheese Mini Stollen is a traditional cream cheese stollen recipe but infused with orange flavoring and then coated in orange sugar. This formulation is created with the products Combani, Orangetto and Orangella.
Orange Creamsicle Muffin
Orange Creamsicle Muffin is an orange flavored muffin with a fluffy marshmallow filling and white chocolate. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake, Puratop White n Fluffy and Chocolante White Chips.
Orange Glazed Coffee Cake (Formulation #00-035)
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)
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.
Orange Poppy Seeds Muffin (Light) (Formulation #R3847002/2011)
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)
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).
Orange Sapphire
Orange Sapphire is a swiss roll covered in chocolate ganache, and mousse au chocolat. This formulation features the products Mousse au Chocolat, Bon Orange, and Schokobella.
Orange-Ginger Dessert a la Creme Brulee
Orange-Ginger Dessert a la Creme Brulee is a cream based dessert that has tastes of orange and ginger. This formulation contains the products Creme Brulee, Orangella, Fruchti-Top Orange, Fruit puree exotic fruits with ginger, and Cristaline Neutral.
Original Chocolate Chip Cookies (Formulation #99-020)
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.
Oxanti Muffin Bites
Oxanti Muffin Bites are muffin snacks made with grains and other sweet additions. This formulation is created with the products Purslim Key Mix and Tegral Satin Wholegrain Creme Cake.
Oxanti Wholegrain Cake
Oxanti Wholegrain Cake is a cake filled with blueberries and other grains. This formulation is created with the products Tegral Satin Wholegrain Creme Cake and Purslim Key Mix.
Pacencia Cookies (Formulation #04-044)
Pacencia Cookies (Formulation #04-044) is a formulation to produce delicious Filipino waffers using Bakels Baking Powder.
Pacencia (Formulation #11-026)
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)
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.
Pan De Kastila (Formulation #01-026)
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.
Pan De Patatas (Formulation #08-045)
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 (Bread)
This is a recipe for Pan De Sal (Bread) utilizing the product Coconut Flour with bread flour, water, lard, salt, sugar, and yeast.
Pan De Sal (Formulation #99-021)
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)
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)
Pancakes (Formulation #R772k) is a formulation to make delicious pancakes using Fino Scone Mix.
Pandan Cake (Formulation #06-073)
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)
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)
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.
Pandan Kaya Buns (Formulation #04-048)
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)
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)
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)
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)
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)
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)
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)
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.
8 Grain Bread and Rolls (Formulation #R104k)
8 Grain Bread and Rolls (Formulation #R104k) is a formulation used to create breads and rolls. This formulation uses the products Hercules Bread Concentrate, Bakels 8 Grain Specialty Bread Base, and Bakels Instant Active Yeast.
Afghan Cookies (Formulation #R730I)
Afghan Cookies (Formulation #R730I) is a formulation used to create biscuits and cookies. This formulation includes the products Bakels Cookie Concentrate and Vanilla Essence 101.
Afghan Slice (Formulation #37952B)
Afghan Slice (Formulation #37952B) is a formulation using Bakels Afghan Biscuit Mix to make Afghan slice.
Afghans (Formulation #R750r)
Afghans (Formulation #R750r) is a formulation used to create Afghan biscuits/cookies. This formulation uses the products Hercules Baking Powder, Morah Cake Medium, and Vanilla Essence 101.
Air dried noodles using PERFECTAMYL™ AC
Formulations for air dried noodles using PERFECTAMYL™ AC.
Alba-Pera Wreath (Formulation #11-041)
Alba-Pera Wreath (Formulation #11-041) is a formulation used to create a specialty sweet bread. This formulation includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, and Apito Flavouring Paste - Lemon.
Alexander Bread (Formulation #R105e)
Alexander Bread (Formulation #R105e) is a formulation for bread using the products Hercules Roll Mix and Bakels Instant Active Yeast.
Almond Bark Wedding Cake
Almond Bark Wedding Cake is a form of decoration that can be used to decorate cakes. This decoration also requires almonds to create almond bark. This formulation is created with the product Carat Decorcrem White.
Almond Delight Slice (Formulation #38500Q)
Almond Delight Slice (Formulation #38500Q) is a formulation using Pettina Kokomix and Apito Essences – Almond to make a rich almond-and-coconut slice.
Alpine White Mud Cake (Formulation #38280C)
Alpine White Mud Cake (Formulation #38280C) is a formulation using Bakels Creme Cake Muffin Mix to make scrumptious alpine white mud cakes.
Amaretto Cupcake
Amaretto Cupcake is a sweet almond flavored jelly filled baked good in the form of a cupcake. This formulation features the products Mandelkrone, Fruttifine Amerena, Sand-Frisch & Locker, Royal Paste Amaretto, and Bienex, Florentine Mix.
Amazon Chocolate Cake (Formulation #06-001)
Amazon Chocolate Cake (Formulation #06-001) is a formulation used to create a rich chocolate cake topped with whipped cream. This formulation includes the products Bakels Whipping Cream, Balec Lacto Albumen, Bakels Baking Powder, and Preserv.
American Brownie (Formulation #38350HKA)
American Brownie (Formulation #38350HKA) is a formulation using Pettina American Brownie Mix and Pettina Chocolate Paste to make American-style brownies.
American Cake Muffins (Formulation #38280A)
American Cake Muffins (Formulation #38280A) is a formulation using Bakels Creme Cake Muffin Mix to make American cake muffins.
American Muffin (Formulation #R3833001/2011)
American Muffin (Formulation #R3833001/2011) is a formulation used to create American-style muffins using Bakels Creme Cake Mix.
American Sandwich Bread (Formulation #R1111001/2011)
American Sandwich Bread (Formulation #R1111001/2011) is a formulation used to create American-style sandwich bread. This formulation includes the products Rotitex, Lecitem Pumpables, and Bakels Instant Active Dried Yeast.
American Sandwich Bread (Formulation #R1913001/2011)
American Sandwich Bread (Formulation #R1913001/2011) is a formulation used to create American-style sandwich bread. This formulation includes the products Lecitem Universal, Rotitex, and Bakels Instant Active Dried Yeast.
American Sandwich Bread (Formulation #R1935001/2011)
American Sandwich Bread (Formulation #R1935001/2011) is a formulation used to create American-style sandwich bread. This formulation includes the products Lecinta 200 Nobro, Bacom A100, Rotitex, and Bakels Instant Active Dried Yeast.
American Sandwich Bread (Formulation #R1936007/2011)
American Sandwich Bread (Formulation #R1936007/2011) is a formulation used to create American-style sandwich bread. This formulation includes the products Lecitem Pumpables, Rotitex, and Bakels Instant Active Dried Yeast.
American Sandwich Bread (Formulation #R1936008/2011)
American Sandwich Bread (Formulation #R1936008/2011) is a formulation used to create American-style sandwich bread. This formulation includes the products Lecitem Pumpables, Bakels Instant Active Dried Yeast, and CSP 60.
American Sandwich Bread (No Time Dough) (Formulation #R1533003/2011)
American Sandwich Bread (No Time Dough) (Formulation #R1533003/2011) is a formulation used to create American-style sandwich bread. This formulation includes the products Butta Butteroils Substitute, Bakels Instant Active Dried Yeast, and Lecitem Supreme.
American Sandwich Bread (Sponge & Dough) (Formulation #R1913002/2011)
American Sandwich Bread (Sponge & Dough) (Formulation #R1913002/2011) is a formulation used to create American-style sandwich bread. This formulation includes the products Lecitem Universal, Bakels Instant Active Dried Yeast, and Rotitex.
American Soft Doughnut (Formulation #R3749001/2011)
American Soft Doughnut (Formulation #R3749001/2011) is a formulation used to create donuts. This formulation includes the products Apito Soft Donut Mix and Bakels Instant Active Dried Yeast.
Ancient Grain Bread and Rolls (Formulation # 39492A)
Ancient Grain Bread and Rolls (Formulation # 39492A) is a formulation using Bakels Ancient Grains and Seeds Bread Conc 50% and Bakels Instant Active Dried Yeast to make ancient grain-type breads and rolls.
Ancient Grain Muffin (Formulation #38294A)
Ancient Grain Muffin (Formulation #38294A) is a formulation to make ancient grain muffins, using the products Bakels Ancient Grain Muffin Mix and Canola Oil RBD.
Angel Creme Swirl (Formulation #02-001)
Angel Creme Swirl (Formulation #02-001) is a formulation used to create Danish/puff pastries. This formulation includes the products Butta Butteroils Substitute and Whip-Brite Whipped Topping Powder.
Anzac Cookies (Formulation #R730b)
Anzac Cookies (Formulation #R730b) is a formulation used to create sweet, hard tack biscuits/cookies. This formulation uses the product Bakels Cookie Concentrate.
Apito Bread Cake (Formulation #08-001)
Apito Bread Cake (Formulation #08-001) is a formulation used to create a specialty bread cake. This formulation includes the products Bakels Instant Active Dry Yeast (High Sugar), Fino Double Acting Baking Powder, Monofresh, Bakels Margarine Special, Butta Butteroils Substitute, and Apito Ube Paste.
Apito Loaves (Formulation #04-001)
Apito Loaves (Formulation #04-001) is a formulation used to create loaves of sweet bread. This formulation includes the products Bakels Shortening, Bakels Instant Active Dry Yeast (High Sugar), and Fino Bread Improver.
Apple and Cinnamon Ancient Grain Muffin (Formulation #38294D)
Apple and Cinnamon Ancient Grain Muffin (Formulation #38294D) is a formulation using Bakels Ancient Grain Muffin Mix to make apple and cinnamon ancient grain muffins.
Apple and Sultana Cake (using Bakels Homestyle Cake Mix) (Formulation #38640B)
Apple and Sultana Cake (using Bakels Homestyle Cake Mix) (Formulation #38640B) is a formulation using Bakels Homestyle Cake Mix to create a sweet apple & sultana cake.
Apple and Walnut Cake (Formulation #38340J)
Apple and Walnut Cake (Formulation #38340J) is a formulation using Bakels Homestyle Cake Mix to produce a scrumptious apple & walnut cake.
Apple Bran Muffins (Formulation #09-098)
Apple Bran Muffins (Formulation #09-098) is a formulation used to create apple bran muffins. This formulation includes the products Bakels Muffin Mix, Fino Meal Base, and Les Fruits Apple 50%.
Apple Cinnamon Cake Muffins (using Bakels Creme Cake Muffin Mix) (Formulation #38280F)
Apple Cinnamon Cake Muffins (using Bakels Creme Cake Muffin Mix) (Formulation #38280F) is a formulation using Bakels Creme Cake Muffin Mix and Blended Vegetable Oil to make delicious apple cinnamon cake muffins.
Apple Cinnamon Mini Pies (Formulation #03-043)
Apple Cinnamon Mini Pies (Formulation #03-043) is a formulation used to create mini apple pies. This formulation includes the products Les Fruits Apple 50% and Bakels Shortening.
Apple Cinnamon Slice (Formulation #09-042)
Apple Cinnamon Slice (Formulation #09-042) is a formulation used to create rich apple cinnamon slices. This formulation includes the products Les Fruits Apple 50%, Butta Butteroils Substitute, Bakels Cake Concentrate, and Bakels Margarine Special.
Apple Coffee Sweet Bread (Formulation #10-024)
Apple Coffee Sweet Bread (Formulation #10-024) is a formulation used to create a delicious apple and coffee sweet bread. This formulation includes the products Les Fruits Apple 50%, Apito Expresso Paste, Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, and Bakels Shortening.
Apple Coffee Walnut Bars (Formulation #10-096)
Apple Coffee Walnut Bars (Formulation #10-096) is a formulation used to create rich apple, coffee, & walnut bars. This formulation includes the products Bakels Margarine Special, Bakels Baking Powder, and Apito Expresso Paste.
Apple Country Loaf (Formulation #01-001)
Apple Country Loaf (Formulation #01-001) is a formulation used to create an apple-raisin sweet bread. This formulation includes the products Fino Meal Base, Bakels Instant Active Dry Yeast (High Sugar), and Butta Butteroils Substitute.
Apple Crumb Verrine
Apple Crumb Verrine is a cream and fruit dessert that is layered with apple fillings, whipped cinnamon cream and a crumbled dough that is baked and topped onto the dessert. This formulation is created with the products Topfil Sliced Apple Fillings, Chantypak and Tegral Satin Creme Cake.
Apple Crumble Dessert Cakes
Apple Crumble Dessert Cakes are apple flavored baked goods in the form of single serving sized dessert cakes. This formulation features the products Mürbella, Sizilia Lemon Essence, Combani Vanilla Essence, and Dessert Paste Brandy.
Apple Custard Bread (Formulation #07-001)
Apple Custard Bread (Formulation #07-001) is a formulation used to create an apple custard sweet bread. This formulation includes the products Bakels Bake-Stable Custard Mix, Les Fruits Apple 50%, Bakels Instant Active Dry Yeast (High Sugar), Butta Butteroils Substitute, Dobrim Nobro, and Bakels Shortening.
Apple Donut Cake
Apple Donut Cake is a cake that is shaped like a donut. It is composed of a cake piped with caramel filling and chopped apple. It is then decorated with glaze and stripes of caramel. This formulation is created with the products Tegral Original Creme Cake, Tegral Satin Creme Cake, Cremfil Silk Filling, Deli Caramel Filling and Harmony Ready Neutra.
Apple Mango Roll Bread (Formulation #11-040)
Apple Mango Roll Bread (Formulation #11-040) is a formulation used to create a unique apple & mango sweet bread. This formulation includes the products Les Fruits Apple 50%, Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Bakels Bake-Stable Custard Mix, Fino Potato Flakes, and Whip-Brite Whipped Topping Powder.
Apple Mango Twister (Formulation #11-042)
Apple Mango Twister (Formulation #11-042) is a formulation used to create apple & mango sweet bread. This formulation includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Brite Vanilla Extra Strength.
Apple Pie (04003) (Formulation #04-003)
Apple Pie (04003) (Formulation #04-003) is a formulation used to create a delicious apple pie. This formulation includes the products Les Fruits Apple 50%, Bakels Margarine Special, and Bakels Shortening.
Apple Pie (04004) (Formulation #04-004)
Apple Pie (04004) (Formulation #04-004) is a formulation used to create a tasty apple pie. This formulation includes the products Bakels Margarine Special and Bakels Shortening.
Apple Raisin Walnut Bread
Apple Raisin Walnut Bread is a fruit and nut bread that is sweet. This formulation is created with the products O-Tentic Durum, Intens Short, Intens Fresh 1-40 and Puraslim.
Apple Seed Bread (Formulation #06-003)
Apple Seed Bread (Formulation #06-003) is a formulation used to create a multiseed sweet bread with apple filling. This formulation includes the products Low GI Multiseed Bread Concentrate, Bakels Instant Active Dry Yeast (High Sugar), and Les Fruits 50%.
Apple Tart Tatin (Formulation #04-005)
Apple Tart Tatin (Formulation #04-005) is a formulation used to create apple tart pastries. This formulation includes the products Bakels Margarine Special, Bakels Shortening, and Les Fruits Apple 50%.
Apricot and Almond Slice (Formulation #38646E)
Apricot and Almond Slice (Formulation #38646E) is a formulation using Neutral Hedgehog Slice Mix and Bakels Cake Margarine - Medium Grade to make rich apricot & almond cake slices.
Apricot and Chocolate Cake (Formulation #R201g)
Apricot and Chocolate Cake (Formulation #R201g) is a formulation used to create a rich chocolate & apricot cake. This formulation includes the products Pettina Chocolate Cake Mix and Apito Apricot Paste.
Apricot and Chocolate Chip Biscuits (Formulation #R730O)
Apricot and Chocolate Chip Biscuits (Formulation #R730O) is a formulation used to create chocolate chip & apricot biscuits/cookies using the product Bakels Cookie Concentrate.
Apricot and Coconut Slice (Formulation # 38500G)
Apricot and Coconut Slice (Formulation #38500G) is a formulation using Pettina Kokomix and Pettina Apricot Mix to produce wonderful apricot & coconut cake slices.
Apricot and Pecan Cake (Formulation #38340G)
Apricot and Pecan Cake (Formulation #38340G) is a formulation using Bakels Homestyle Cake Mix to make a scrumptious apricot & pecan cake.
Apricot Apple-Raisin Bread (Formulation #11-039)
Apricot Apple-Raisin Bread (Formulation #11-039) is a formulation used to create a fruit-filled sweet bread. This formulation includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Diamond Glaze Neutral.
Apricot Chicken Bread (Formulation #11-043)
Apricot Chicken Bread (Formulation #11-043) is a formulation used to create a unique semi-sweet bread. This formulation includes the products Bakels Sweet Dough Blend and Bakels Instant Active Dry Yeast (High Sugar).
Apricot Cinnamon Roll (Formulation #10-066)
Apricot Cinnamon Roll (Formulation #10-066) is a formulation used to create apricot cinnamon rolls. This formulation includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Whip-Brite Whipped Topping Powder.
Apricot Downunder Cake (Formulation #38390J)
Apricot Downunder Cake (Formulation #38390J) is a formulation using Bakels Chocolate Muffin Mix to make apricot downunder cake.
Apricot Loaf (Formulation #38400G)
Apricot Loaf (Formulation #38400G) is a formulation using Pettina Fruit and Nut Loaf Mix to make a rich apricot loaf.
Apricot Pastel Buns (Formulation #10-041)
Apricot Pastel Buns (Formulation #10-041) is a formulation used to create apricot sweet buns. This formulation includes the products Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), and Fino Potato Flakes.
Apricot Raisin Multiseed Bread (Formulation #12-0011)
Apricot Raisin Multiseed Bread (Formulation #12-0011) is a formulation used to create sweet breads. This formulation includes the products Low GI Multiseed Bread Concentrate and Bakels Instant Active Dry Yeast (High Sugar).
Apricot Slice (Formulation #R707b)
Apricot Slice (Formulation #R707b) is a formulation used to create rich apricot slices. This formulation includes the products Country Oven Russian Slice Mix, Morah Cake, and Apito Apricot Paste.
Artisan Baker Series - Baguette
Artisan Baker Series - Baguette is a bread that is shaped like a baguette and cut into before baking. This formulation is created with the product O-Tentic Origin.
Artisan Baker Series - Bolillo
Artisan Baker Series - Bolillo is a rounded roll that is made with oil and butter and cut before baking. This formulation is made with the products O-Tentic Durum and S500 Ultra.
Artisan Baker Series - Bread Muffins
Artisan Baker Series - Bread Muffins is a fruit and cheese bread with sweet grain. This bread is baked, then cross cut and sprinkled with cheese. This formulation is created with the products O-tentic Durum and Sapore Softgrain Sweet 5 Grain.
Artisan Baker Series - Ciabatta
Artisan Baker Series - Ciabatta is a round, short loaf that is made with Olive Oil. This formulation is created with the product O-tentic Durum.
Artisan Baker Series - Dinner Roll
Artisan Baker Series - Dinner Roll is a round roll that is glazed after baking for shine. This formulation is created with the product Easy Soft'r Dinner Roll.
Artisan Baker Series - Farmer's Bread
Artisan Baker Series - Farmer's Bread is a boule shaped bread that is made with whole wheat flour. This formulation is created with the product Sapore Aida and O-tentic Origin.
Artisan Baker Series - Foccacia
Artisan Baker Series - Foccacia is a bread created with olive oil and covered with toppings. This formulation is created with the product O-tentic Durum.
Artisan Baker Series - Fougasse
Artisan Baker Series - Fougasse is a bread made with Italian herbs, green and black olives and scored before it is baked. This formulation is made with the product O-tentic Durum.
Artisan Baker Series - Multigrain Dinner Rolls
Artisan Baker Series - Multigrain Dinner Rolls are rounded multigrain rolls that are shaped by hand. This formulation is created with the products O-tentic Durum and Sapore Softgrain Multigrain.
Artisan Baker Series - Olive Loaf
Artisan Baker Series - Olive Loaf is a bread recipe that contains olives and is cut before baking. This formulation is created with the product Easy Italy.
Artisan Baker Series - Potato Roll
Artisan Baker Series - Potato Roll is a bread roll made with olive oil, rosemary and sprinkled with coarse salt. This formulation is made with the product Easy Soft'r Potato Roll.
Artisan Baker Series - Sourdough
Artisan Baker Series - Sourdough is a boule shaped bread that has a sourdough taste. This formulation is created with the products S500 Red and Sapore Fidelio.
Artisan Bakers Series - Bread to Share
Artisan Bakers Series - Bread to Share is a bread recipe that has jalapeno peppers and sharp cheddar cheese. This formulation is created with the product O-tentic Durum.
Artisan Bakers Series - Multigrain Bread
Artisan Bakers Series - Multigrain Bread is a boule shaped bread recipe that is made of whole wheat flour. This formulation is created with the product Puravita Whole Grain.
Artisan Bread (Formulation # 36154B)
Artisan Bread (Formulation # 36154B) is a formulation using Fermdor Germ and Bakels Instant Active Dried Yeast to make a specialty sourdough bread.
Artisan Bread (Formulation # 36155G)
Artisan Bread (Formulation # 36155G) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty sourdough bread.
Artisan Bread (Formulation #36153B)
Artisan Bread (Formulation #36153B) is a formulation using Bakels Fermdor RE and Bakels Instant Active Dried Yeast to make a specialty sourdough bread.
Artisan Bread Series - Batard
Artisan Bread Series - Batard is a dried fruit, nuts and chocolate bread that is shorter than a baguette. This formulation is created with the product O-tentic Durum.
Artisan Bread with Apricot and Almond (Formulation # 36155C)
Artisan Bread with Apricot and Almond (Formulation # 36155C) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty apricot & almond sourdough bread.
Artisan Bread with Fig (Formulation # 36155B)
Artisan Bread with Fig (Formulation # 36155B) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty fig sourdough bread.
Artisan Bread with Hazelnut and Sultana (Formulation # 36155E)
Artisan Bread with Hazelnut and Sultana (Formulation # 36155E) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty hazelnut & sultana sourdough bread.
Artisan Bread with Olives (Formulation # 36155D)
Artisan Bread with Olives (Formulation # 36155D) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty olive sourdough bread.
Artisan Dinner Rolls
Artisan Dinner Rolls is a bread recipe that is made of white flour and then scored before being baked and it is cut and rounded. This formulation is created with the products Sapore Fidelio, S500 Red and Intens Fresh 1-40.
Artisan Grain Bread (Formulation # 36155A)
Artisan Grain Bread (Formulation # 36155A) is a formulation using Bakels Fermdor WM and Bakels Instant Active Dried Yeast to make a specialty sourdough grain bread.
Artisan Italian Panini Bread
Artisan Italian Panini Bread is bread make specifically for paninis. This formulation is created with the products Sapore Tosca, Soft'r Green A+ and Intens Fresh 1-40.
Asian Shrimp and Noodles
This is a recipe for Asian Shrimp and Noodles utilizing the product Organic Virgin Coconut Oil with wheat or rice noodles, chopped onion, chopped green pepper, chopped broccoli, green curry paste, shrimp, fish sauce, and salt.
Asian Sweet Bread (Formulation #39426A)
Asian Sweet Bread (Formulation #39426A) is a formulation to make Asian sweet buns using the products Bakels Sweet Dough Concentrate, Castor Sugar, Merita V, and Bakels Instant Active Dried Yeast.
Assorted Cookies with Bienex
Assorted Cookies with Bienex is a sweet, almond, cherry, lemon, orange, and pistachio flavored dessert product in the form of a cookie bar. This formulation features the product Bienex, Florentine Mix.
Astrodome (Formulation #09-043)
Astrodome (Formulation #09-043) is a formulation used to create sponge cakes. This formulation includes the products Pettina Sponge Mix Complete, Apito Ube Paste, Apito Pandan Paste, and Whip-Brite Whipped Topping Powder.
Autumn Swiss Roll
Autumn » Swiss Roll is a dessert. the cake portion is made from eggs, flour, sugar, vanilla, baking powder, and salt. The cranberry topping is made from frozen cranberries, water, sugar, cornstarch, and whipped creme fraiche.
Bacon and Cheese Muffins (Formulation #38265D)
Bacon and Cheese Muffins (Formulation #38265D) is a formulation using Bakels Savoury Muffin Mix and Bakels Canola Oil RBD to make bacon and cheese muffins.
Bagel (Formulation #R3748001/2011)
Bagel (Formulation #R3748001/2011) is a formulation to make bagels using Bakels Margarine P.
Bagels (06005) (Formulation #06-005)
Bagels (06005) (Formulation #06-005) is a formulation for making bagels using Bakels Crusty Bread Concentrate and Bakels Shortening.
Bagels Direct Method
Bagels Direct Method is a recipe for bagel bread. This formulation is created with the products S500 Red, Intens Extensibility, and Sapore Rigoletto.
Bagels (Formulation #00-001)
Bagels (Formulation #00-001) is a formulation for making bagels using Bakels Country Herbs Base.
Baguette: The Crusty French Bread
The Baguette is a world famous bread with a personality and structure all of its own: a soft crumb wrapped in a crispy crust. All you need is the Easy Baguette mix that contains Sapore.
Baguettes (Formulation #R3946002/2011)
Baguettes (Formulation #R3946002/2011) is a formulation to make baguettes using Bakels Crusty Bread Concentrate, Rotitex, and Bakels Instant Active Dried Yeast.
