Home / Food, Beverage & Nutrition / Suppliers / Bakels Worldwide
Food, Beverage & Nutrition
Bakels Worldwide
Bakels Worldwide lists 964 grades in Food, Beverage & Nutrition. The sheets saved on this site are below.
Grades from Bakels Worldwide
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 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.
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 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.
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.
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 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%.
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 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 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.
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.
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).
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.
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.
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.
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.
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.
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 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 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.
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.
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.
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.
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.
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 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 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.
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.
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 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.
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 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.
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.
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 (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 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 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.
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 (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.
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.
Scones (Formulation #R722a)
Scones (Formulation #R722a) is a formulation to create delicious scones using the product Fino Scone Mix.
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.
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.
Silvannas (Formulation #11-021)
Silvannas (Formulation #11-021) is a formulation to create crispy Filipino buttercream cookies using Actiwhite and Brite Vanilla Extra Strength.
Single Serve Mousse Cakes (Formulation #07-092)
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.
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.
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 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.
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.
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 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.
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.
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 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 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 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.
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.
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.
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 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 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.
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.
Tasty Cheese Scones (Formulation #R722n)
Tasty Cheese Scones (Formulation #R722n) is a formulation to make savory cheese scones using Fino Scone Mix.
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 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.
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.
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.
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.
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 (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.
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.
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.
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.
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 '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.
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 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.
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 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 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.
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.
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.
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.
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.
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 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.
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.
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-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.
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.
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.
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 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-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%.
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.
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 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 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.
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.
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 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 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 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 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 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 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 (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 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 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 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.
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 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 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).
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.
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 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 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 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 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 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 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.
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.
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 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 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.
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 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 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.
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 Puff (Formulation #R1680004/2011)
Crispy Puff (Formulation #R1680004/2011) is a formulation to create crunchy puff pastries using Starlight and Bakels Margarine P.
Croissants (using Bakels Sweet Dough Concentrate) Formulation # 39426O)
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.
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 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.
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 (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 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.
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.
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.
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.
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.
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.
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 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 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.
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 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 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 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-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 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.
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.
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.
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.
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.
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.
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.
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.
Grated Pumpkin Scones (Formulation #R722e)
Grated Pumpkin Scones (Formulation #R722e) is a formulation using Fino Scone Mix to make tasty pumpkin scones.
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 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.
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 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/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.
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.
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.
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.
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.
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.
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.
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.
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).
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.
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.
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 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 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 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 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.
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 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.
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 (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.
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.
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 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.
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.
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.
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.
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.
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.
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 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.
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 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.
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.
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.
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 (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.
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.
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.
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.
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 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.
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 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 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).
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.
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 (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.
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 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.
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 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 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 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 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 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 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.
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.
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.
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 (Formulation #00-001)
Bagels (Formulation #00-001) is a formulation for making bagels using Bakels Country Herbs Base.
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.
Actiwhite - 311002
Actiwhite - 311002 is an off white powder manufactured from specially treated, fresh egg whites. It eliminates the problems of separating the white from the yolks and having to incorporate unwanted yolks. This product is ideal for use in meringues and royal icings.
Bacom A100
Bacom A100, product code 2180/2185, is an antistaling agent and emulsifier for bread applications. It improves shelf life and has a beneficial effect on texture and crumb colour. This product is ideal for use in applications such as breads, rolls, buns, sweet doughs, and cakes.
Bacom A100 - MB
Bacom A100 - MB is an off white hydrate paste, consisting of vegetable emulsifiers, that promotes crumb softness. It is available in 15kg Cartons (Product Code 218001) and 20kg Pails (Product Code 218003). This product improves the shelf life of bread and bun goods by reducing the rate at which bread stales and produces bread with a silky soft crumb.
Bacom B81V
Bacom B81V is a hydrate of food emulsifiers, in paste form, used to improve volume and extend softness and fresh keeping in all types of bread and yeast goods.
Bakels 1% Clean Label Improver
Bakels 1% Clean Label Improver is a bread improver in the form of a light yellow coloured powder. In addition to active enzymes, it contains gluten and soy.
Bakels 8 Grain Specialty Bread Base
Bakels 8 Grain Specialty Bread Base, product code 3955, is a base mix in dry form for the preparation of 8 grain bread using any type of bread recipe.
Bakels 8 Grains Base
Bakels 8 Grains Base is a mix of 8 type of grains, all adding to a unique flavour, colour, and texture. This product is ideal for use in the manufacture of bread and other bakery products.
Bakels Advance Bread and Roll Concentrate
Bakels Advance Bread and Roll Concentrate is a light yellow coloured powder developed for the manufacture of top quality bread and rolls. Using advanced enzyme technology, it provides superior volume, appearance, crumb whiteness, and softness.
Bakels Afghan Biscuit Mix
Bakels Afghan Biscuit Mix, product code 379522, is a powdered premix for the easy production of Afghan biscuits.
Bakels Alkalized Cocoa Powder
Bakels Alkalized Cocoa Powder, product code BU001, is a Dutch-processed cocoa powder for use in all types of chocolate-based foods. This product yields baked goods with rich, dark color and mellow, smooth chocolate flavor.
Bakels All In Mud Cake Mix
Bakels All In Mud Cake Mix, product code 384602, is a brownish coloured powdered premix for the production of mud cakes, American brownies, and chocolate slices. This product yields high quality cake goods with rich chocolate flavour and moist eating characteristics.
Bakels All Veg Pastry Nuggets
Bakels All Veg Pastry Nuggets is a pastry margarine designed for use directly from the carton for a variety of bakery applications. This product is particularly well suited for use in pie pastry and flakey pastry products.
Bakels All-In Choc Chunk Brownie Mix
Bakels All-In Choc Chunk Brownie Mix, product code 383571, is a powdered premix for making rich, moist-eating, fudgy chocolate brownies or slices.
Bakels Ancient Grain Muffin Mix
Bakels Ancient Grain Muffin Mix, product code 382941, is an off white powdered premix for the production of ancient grain-type muffins, slices, cakes, and cookies.
Bakels Ancient Grains and Seeds Bread Conc 50%
Bakels Ancient Grains and Seeds Bread Conc 50%, product code 394921, is an off white bread premix containing ten grains and seeds. Featuring a clean label and whole grain goodness, this product can be used to make a variety of breads, buns, and rolls.
Bakels Apple Green Colour
Bakels Apple Green Colour is a green coloured liquid used to provide an apple green colour for nearly any application, including creams, icings, cakes, sponges, and piping jellies.
Bakels Bake-Stable Custard Mix
Bakels Bake-Stable Custard Mix, product code AS0011, is a powdered mix for the convenient preparation of a bake-stable custard filling & topping.
Bakels Baking Powder
Bakels Baking Powder is a white coloured powder that serves as a double-acting baking powder free from after-taste. This product can be used in a wide variety of baked goods.
Bakels Bavarian Cream
Bakels Bavarian Cream, product code AS0026, is a ready-to-use Bavarian Cream filling & topping for bakery applications such as waffles, doughnuts, breads, cakes, and pastries.
Bakels Blueberry Muffin Mix
Bakels Blueberry Muffin Mix, product code 3854, is a complete mix in powder form for the convenient production of high quality blueberry muffins.
Bakels Bread Aroma
Bakels Bread Aroma is a brown coloured bread ingredient used to enhances the taste of breads and other baked goods.
Bakels Bread Fats
Bakels Bread Fats is a general purpose shortening containing emulsifiers, sugar, and enzymes. It delivers added volume and crumb softness and improves crumb texture. This product is ideal for use in bread and yeasts goods where a higher fat content is preferred.
Bakels Bun Concentrate
Bakels Bun Concentrate is a powdered concentrate for yeast goods. It gives baked goods a bold appearance and promotes excellent keeping qualities. This product is ideal for the convenient production of high quality sweet yeast goods such as buns and doughnuts.
Bakels Butta Blends
Bakels Butta Blends is an all purpose fat blend with a premium buttery flavour. It imparts softness and moist-eating quality into all types of cakes. This product can be used in mock creams, cooking, frying, and spreading on bread.
Bakels Buttacake Mix
Bakels Buttacake Mix, product code 381301, is a yellowish coloured powdered premix for the production of buttercakes. Requiring only the addition of eggs and water, this product delivers rich butter flavor, can hold fruit and nuts, and deposits readily into selected forms.
Bakels Cake Concentrate
Bakels Cake Concentrate is a powdered cake concentrate that enables bakers to produce better quality cake products and pastries. It also improves moisture retention resulting to softer crumb, and the production of creamier cakes with better volume and moisture keeping qualities. Bakels Cake Concentrate is used for the production of moist premium batter and foam type cakes, slices, muffin, cupcakes, and cookies.
Bakels Cake Gel
Bakels Cake Gel is a select blend of emulsifiers and stabilizers for use in sponge cake. It gives the cake a uniform homogenous texture, extra softness, and moisture. This product is typically suited for low fat or no fat cake mix recipe, and can also be used in fruit cakes, bar cakes, and high ratio cakes.
Bakels Cake Stabilizer
Bakels Cake Stabilizer, product code 2114, is a sponge emulsifier compound in paste form that allows the "all in" method of sponge and cake production to be used, and extends softness and fresh keeping properties. This product is designed for hi-ratio sponges and cakes, as well as plain flour cakes and sponges.
Bakels Canola Oil RBD
Bakels Canola Oil RBD is an all purpose refined, bleached, and deodorised canola oil which is low in saturated fat and has a bland flavour and aroma. It is available in 15L cubes (product code 134607) or 1000L white tanks (product code 134609). This highly versatile product can be used in bread, cakes, shallow frying, or even as an additive to "soften" mockcream in cold climates.
Bakels Caramel Flavoured Delite Cake Mix
Bakels Caramel Flavoured Delite Cake Mix, product code 383201, is an off white to light yellow coloured powdered premix for the production of premium quality caramel cakes.
Bakels Caramel Flavoured Hedgehog Slice Mix
Bakels Caramel Flavoured Hedgehog Slice Mix, product code 387002, is a powdered premix with biscuit pieces for the production of 'Caramel Fudge' or 'Hedgehog' slices.
Bakels Caramel Flavoured Syrup
Bakels Caramel Flavoured Syrup, product code 448002, is a tan coloured syrup that is ready-to-use (RTU) and ideal for creme caramels and other desserts.
Bakels Carrot Cake Mix
Bakels Carrot Cake Mix, product code 386501, is a premix, in the form of an off white powder with dried carrot, used to make carrot cakes and slices. Only requires water, eggs, and cake margarine.
Bakels Chia Bread Mix
Bakels Chia Bread Mix, Product Code 391851, is a light coloured powdered mix for the manufacture of chia bread. Featuring excellent flavour, a clean label, and omega 3 fatty acids, this product can be used for all types of bread and rolls.
Bakels Chia Seed Bread Concentrate
Bakels Chia Seed Bread Concentrate, product code 3962, is a concentrated, blended, quality chia seed bread premix in powder form. This product is ideal for making healthy and nutritious bread with extra bite and excellent texture and taste.
Bakels Chocolate Brown Colour
Bakels Chocolate Brown Colour, product code 461152, is a dark chocolate brown liquid used to provide a chocolate brown colour. This product can be used in a wide variety of applications, including confectionery, creams, icings, sponges/cakes, and piping jellies.
Bakels Chocolate Chips Creme Cake Mix
Bakels Chocolate Chips Creme Cake Mix, product code 3834, is a complete cake/muffin premix containing chocolate balls. With a rich chocolate flavour, it is ideal for use in the production of high quality baked goods such as muffins, bar cakes, and cup cakes.
Bakels Chocolate Flavouring Paste -- Vegetarian
Bakels Chocolate Flavouring Paste – Vegetarian, product code 438013, is a chocolate paste with natural colour & flavours. This product can be used to provide chocolate flavour and colour in applications such cakes, sponges, and icings.
Bakels Chocolate Hedgehog Slice Mix
Bakels Chocolate Hedgehog Slice Mix, product code 386403, is a premix, in the form of a light brown coloured powder with biscuit pieces, used to make chocolate fudge or hedgehog cake slices. This product features easy preparation (for bake and no bake methods) and exceptional keeping qualities.
Bakels Chocolate Muffin Mix
Bakels Chocolate Muffin Mix, product code 383901, is a powdered premix for the production of rich-flavoured chocolate muffins. This product contains no artificial flavours and features a moist crumb and excellent eating and keeping qualities.
Bakels Chocolate Sponge Mix
Bakels Chocolate Sponge Mix, product code 3827, is a premix in powder form, used for the convenient production of rich chocolate sponge goods.
Bakels Chocolate Syrup
Bakels Chocolate Syrup, product code 448022, is a ready to use dark brown coloured syrup that is ideal for a wide variety of bakery and dessert applications.
Bakels Chocolate Truffle
Bakels Chocolate Truffle, product code 5370, is a ready-to-use truffle with rich chocolate taste. This product is ideal for use as a filling, coating, or piping in bakery and confectionery applications, including petit fours.
Bakels Chocolate Truffle (Heat & Pour)
Bakels Chocolate Truffle (Heat & Pour), product code AS0009, is a ready-to-use filling & topping in paste form for desserts, baked goods, and confectionery applications.
Bakels Compound Vanilla
Bakels Compound Vanilla, product code 4134, is a viscous high concentrated flavour. This product has a brown-yellow colour with a syrupy texture, and provides a delicious vanilla flavour and colour. Bakels Compound Vanilla is used in ice-cream, mousses, and sponge cake.
Bakels Confectionery Fat 33
Bakels Confectionery Fat 33, product code 1585, is a deodorized, fully hydrogenated coconut oil that serves as a specialty confectionery fat. This product is used in all types of biscuit creams, water fillings, and icings for cakes and pastries.
Bakels Cook Up Starch
Bakels Cook Up Starch, product code 359651, is a modified waxy maize starch in the form of a white to off white coloured powder. Offering superior freeze/thaw stability, this product is ideal for use as a thickener in applications such as meat pies, gravies, and sauces.
Bakels Cookie Concentrate
Bakels Cookie Concentrate, product code 3844, is a dry premix designed for the easy production of a range of cookies, including chocolate chip, sultana, anzac, and ginger varieties. This product is easy to prepare and yields cookies with excellent keeping qualities.
Bakels Country Herbs Base
Bakels Country Herbs Base, product code 3994, is a dry premix that serves as a specialty bread base for herb flavoured breads and rolls.
Bakels Creme Cake Mix
Bakels Creme Cake Mix, product code 3833, is a complete powdered premix. This product has excellent moisture retention and texture. Bakels Creme Cake Mix is used for the convenient production of high quality cakes, loaves, and muffins
Bakels Creme Cake Muffin Mix
Bakels Creme Cake Muffin Mix, product code 382801, is a powdered premix for the production of moist-eating American muffins and cakes.
Bakels Cremello
Bakels Cremello, product code 1522/1523, is a creaming margarine that can be easily blended and whisked in order to produce a white, buttery flavoured cream. This product is specially formulated for use in preparation of mock creams, fillings, and icings.
Bakels Crusty Bread Concentrate
Bakels Crusty Bread Concentrate, product code 3946, is a concentrated premix, in powder form, used for the preparation of crisp French sticks, bread rolls, and other items with a crisp crunchy crust.
Bakels Cup Cake Mix 55T
Bakels Cup Cake Mix 55T, product code 3764, is a powdered premix that only requires the addition of water and oil to produce top quality cup cakes/muffins.
Bakels Danish & Croissant Margarine - NAFNAC
Bakels Danish & Croissant Margarine - NAFNAC, product code 166104, is a light yellow block margarine consisting of a vegetable oil based pastry compound. Free from animal fats and partially hydrogenated vegetable fats/oils, this product is ideal for use in danishes, croissants, and other pastry applications.
Bakels Dark Blue Colour
Bakels Dark Blue Colour, product code 461122, is a dark blue liquid used to provide a dark blue colour for nearly any application, including confectionery, cream fillings, icings, sponges/cakes, and piping jellies.
Bakels Dark Choco Fudge
Bakels Dark Choco Fudge, product code AS0013, is a ready-to-use dark chocolate fudge filling & topping in paste form. This product is can be used in a wide variety of cake, bread, pastry, dessert, and confectionery applications.
Bakels Donut Bread Mix
Bakels Donut Bread Mix, product code 3942, is a powdered premix used for making high quality bread donuts.
Bakels European Crusty Bread Concentrate 5%
Bakels European Crusty Bread Concentrate 5%, product code 3988, is a premix in powder form. It is for the production of European style crusty bread and rolls. Bakels European Crusty Bread Concentrate 5% provides an excellent crisp crust on baked goods and has a traditional open texture.
Bakels European Muffin Mix
Bakels European Muffin Mix, product code 384351, is an off white coloured powdered premix for easy preparation of European style muffins and slices.
Bakels Extra 1% Improver
Bakels Extra 1% Improver, product code 197201, is a light yellow coloured powder. It contains state-of-the-art enzymes and emulsifiers for optimum performance and has superior processing tolerance, volume, and crumb softness. Bakels Extra 1% Improver is for all bread, roll, and bun types.
Bakels Fermdor DE
Bakels Fermdor DE, product code 361563, is a dried spelt sour dough, in the form of a light brown or tan coloured powder, for use in European style breads and rolls.
Bakels Fermdor RE
Bakels Fermdor RE, product code 361533, is a light beige coloured, slightly acidic and aromatic, powdered rye premix for the manufacture of sour European-style breads and rolls.
Bakels Fermdor WM
Bakels Fermdor WM is a dried wheat sour dough, in the form of a light brown or tan coloured powder, for use in European style breads and rolls. This product is available in 10 kg bags (product code 361552) or 25 kg bags (product code 361553).
Bakels Folic Acid Mix
Bakels Folic Acid Mix, product code 2570, is a dry powder mix used for the addition of folic acid (folate) to bread doughs. This product is useful when vitamin B is needed in bread applications.
Bakels Fond Royale Neutral
Bakels Fond Royale Neutral, product code 4280, is a powdered cream stabiliser premix providing excellent freeze-thaw stability in applications such as flavoured mousse desserts and fillings.
Bakels French Pink Colour
Bakels French Pink Colour, product code 461132, is a pink coloured liquid used to provide a pink colour for a wide variety of applications, including filling creams, icings, and sponges/cakes.
Bakels Fromage Cake Mix
Bakels Fromage Cake Mix, product code 579203, is a powdered premix for 'cold-set', baked, or steamed cheesecake. This product yields finished goods with rich creamy flavour, smooth mouth feel, and good freeze-thaw stability.
Bakels Frying Fat
Bakels Frying Fat, product code AQ0017, is a premium solid frying fat from specially processed non-lauric vegetable fat. This product provides a non-oily taste and appearance when frying any type of food product. Bakels Frying Fat is used as a premium solid frying fat for the production of fried goods.
Bakels Gluten Free Health Flour
Bakels Gluten Free Health Flour, product code 3957, is a powdered mix for the baking of gluten free breads and other bakery applications.
Bakels Gluten Free Health Pastry Mix
Bakels Gluten Free Health Pastry Mix, product code 3983, is a powdered premix for the production of high quality gluten-free pastries, pie crusts, pizza crusts, etc.
Bakels Gourmet Cheesecake Mix
Bakels Gourmet Cheesecake Mix, product code 579104, is a yellowish coloured powdered premix for the production of natural flavoured cheesecake with rich creamy texture. Being freeze/thaw stable, this product can be used for both baked and refrigerated cheesecake applications.
Bakels Hazelnut Truffle
Bakels Hazelnut Truffle, AU0009, is a ready-to-use topping & filling in paste form for desserts, baked goods, and confectionery. Made with real hazelnuts, it features rich hazelnut flavor and a velvety smooth consistency.
Bakels Homestyle Cake Mix
Bakels Homestyle Cake Mix, product code 383401, is a powdered premix for the production of 'home-style' cakes, including carrot, zucchini, pumpkin, and banana varieties.
Bakels Icing Stabiliser
Bakels Icing Stabiliser, product code 422551, is an off white granular powder used as a premix to stabilise icings, including fondant varieties. This product works to extend shelf life; to inhibit drying, weeping, and leaching; and to make icings firmer in time.
Bakels Instant Active Dried Yeast
Bakels Instant Active Dried Yeast, product code 8111, is an instant yeast with considerably higher fermentation activity than traditional yeasts. It also features long shelf life, easy storage, and good stability and reliability. This product is particularly suitable for high sugar dough applications, including breads, baguettes, rolls, cakes, donuts, waffles, and pizza crusts.
Bakels Instant Active Dried Yeast (High Sugar)
Bakels Instant Active Dried Yeast (High Sugar), product code 2930E, is an instant dry yeast. It has considerably higher fermentation activity than traditional yeasts. Bakels Instant Active Dried Yeast (High Sugar) has free-flowing granules with a slight yeasty aroma and is good when used in sweet doughs.
Bakels Instant Active Dried Yeast (Low Sugar)
Bakels Instant Active Dried Yeast (Low Sugar), product code 2930C, has a light yellow colour with very small, porous, rod shaped particles. It is an instant active dry baker's yeast that ferments identical to fresh yeast. Bakels Instant Active Dried Yeast (Low Sugar) can be mixed directly with flour or with the dough after mixing.
Bakels Instant Active Dry Yeast (Angel)
Bakels Instant Active Dry Yeast (Angel), product code 293903, is a quality instant active dry yeast, provided as light tan coloured yeast granules packed in aluminium foil for maximum shelf life. It delivers very high activity, bold oven spring, a pleasant aroma, excellent keeping qualities, and consistent performance. This product is ideal for use in all sorts of baked good applications.
Bakels Instant Active Dry Yeast (High Sugar)
Bakels Instant Active Dry Yeast (High Sugar), product code TB5006, is a high quality leavening agent that displays considerably higher fermentation activity than traditional yeasts. This product is ideal for use in high sugar-type yeast-raised goods.
Bakels Instant Active Yeast
Bakels Instant Active Yeast is an instant dried yeast for all types of yeast goods.
Bakels Instant Starch - 359641
Bakels Instant Starch, product code 359641, is a white to off white powder that features good freeze/thaw stability and serves as an instant cold water starch/thickener for fruit pies.
Bakels Kiwifruit Filling
Bakels Kiwifruit Filling, product code 5897, is a kiwifruit bakery filling featuring bright green colour and excellent kiwifruit flavour.
Bakels Lecimax SF 1000
Bakels Lecimax SF 1000, product code 19007, is a very versatile and composite bread improver designed to work across various types of flours, mixers, and processes. This product provides higher water absorption, increased bold volume, whiter crumb colour, and increased crumb softness.
Bakels Lecinta PRC Bread Premix ?
Bakels Lecinta PRC Bread Premix ?, product code 3934, is an off-white coloured powdered mix designed for use in "no-time" and conventional dough to make breads and bread rolls.
Bakels Lemon Yellow Colour
Bakels Lemon Yellow Colour, product code 461142, is an orange yellow liquid used to provide an orange yellow colour for a wide variety of applications, including confectionery, cream fillings, icings, sponges/cakes, and piping jellies.
Bakels Liquid Improver
Bakels Liquid Improver, product code 1943, is a bread improver in pourable form that combines all required improvers, emulsifiers, and soya flours for doughs. This versatile product is ideal for use in the manufacture of a wide range of breads, rolls, buns, and other yeast-raised baked goods.
Bakels Lite Cake Muffin Mix
Bakels Lite Cake Muffin Mix, product code 382401, is a light yellowish coloured powdered premix for the production of cakes, muffins, and bars which are 97% fat free. This product yields finished goods with pleasant eating characteristics and good flavour.
Bakels Margarine P
Bakels Margarine P is a highly versatile all purpose margarine, available in 20 kg cartons (product code 1525) or 20 kg pails (product code 1528). This product can be used in all types of cakes to impart softness and moist-eating qualities. It is also suitable for use in mock creams, cooking, frying, and spreading on bread.
Bakels Margarine Regular
Bakels Margarine Regular, product code AQ0019, is a non-refrigerated butter-flavoured margarine made from a select blend of fully refined and processed vegetable oils. Featuring excellent creaming properties, heat stable butter flavour, and good bake-through quality, this product is ideal for use in applications such as biscuits, cookies, cakes, and bread.
Bakels Margarine Special
Bakels Margarine Special, product code 1527, is an all purpose margarine that is suitable for use in both in cooking applications and as a spread. This product is commonly used in the preparation of all types of baked goods, including cakes, biscuits, and breads.
Bakels Milk Bun Concentrate
Bakels Milk Bun Concentrate, product code 3944, is a light yellowish coloured powder used for the manufacture of sweet yeast goods such as buns.
Bakels Mud Cake Mix
Bakels Mud Cake Mix, product code 3804, is a premix in powder form. This product has a delicious cocoa flavour and dark colour. Bakels Mud Cake Mix is used for the convenient production of mud cakes.
Bakels Muffin Mix
Bakels Muffin Mix, product code BI108/BI125 is a complete powdered premix for the production of top quality American-type muffins and cakes.
Bakels Multifibre Muffin Mix
Bakels Multifibre Muffin Mix, product code 3779, is a premix in dry form. This product provides for the easy preparation of a specialty multi fibre muffin. Bakels Multifibre Muffin Mix is used in conjunction with eggs, oil, and water to produce muffins and other baked goods.
Bakels Orange and Poppy Seed Muffin Mix
Bakels Orange and Poppy Seed Muffin Mix, product code 384301, is an off-white coloured powdered premix with poppyseeds and orange pieces for the production of orange and poppy seed muffins and cakes.
Bakels Pastry Relaxer
Bakels Pastry Relaxer, product code 261001, is a yellowish coloured powder. This product has been developed to assist cooks in the preparation of pie pastry; improving processing and minimizing shrinkage and waste in pies and pastries. Bakels Pastry Relaxer is used in pies and pastries.
Bakels Pesto Base
Bakels Pesto Base, product code AR0008, is a powdered, specialty pesto mix that imparts a pleasant garlic-cheese-herb flavour in breads and rolls, as well as in dips, dressings, and spreads.
Bakels Pie Fillings - Blueberry 50%
Bakels Pie Fillings - Blueberry 50%, product code 586104, is a light blue coloured filling paste with whole blueberries that provides rich natural blueberry flavour. Freeze/thaw and bake stable, this product is ideal for pie and cake applications.
Bakels Pillar Box Red Colour
Bakels Pillar Box Red Colour, product code 461162, is a brilliant red colour for use in a wide variety of food applications, including creams, icings, sponges, cakes, and piping jellies.
Bakels Potato Bread Concentrate
Bakels Potato Bread Concentrate, product code 3964, is an off-white coloured powder with flakes used for the preparation of potato bread and buns.
Bakels Red Velvet Cake Mix
Bakels Red Velvet Cake Mix, product code 4142, is a complete powdered premix. This product is dark red in colour, and aids in the production of high quality red velvet cake. Bakels Red Velvet Cake Mix is used for the convenient production of cakes, loaves, and muffins.
Bakels Savoury Muffin Mix
Bakels Savoury Muffin Mix, product code 382651, is an off white coloured premix for the manufacture of savoury muffins.
Bakels Shortening
Bakels Shortening, product code AQ0009/AQ0010, is a general purpose shortening - in the form of a non-hydrogenated white, solid fat - made from freshly refined, bleached deodorized palm oil. It maintains excellent plasticity and good creaming properties which ensure optimum product quality and higher consumer acceptance. This product is ideal for use in breads, biscuits, and other baked goods.
Bakels Siopao Mix
Bakels Siopao Mix, product code BR160, is a powdered bread premix for the convenient production of siopao steam buns.
Bakels Sour Bread Concentrate
Bakels Sour Bread Concentrate, product code 394601, is an off white to yellowish coloured powder used to make sour European-style breads and rolls.
Bakels Spelt Bread Mix
Bakels Spelt Bread Mix, product code 394702, is a complete premix for the production of spelt bread and rolls. This product features a unique flavour and aroma and high fibre content.
Bakels Spiced Bun Concentrate
Bakels Spiced Bun Concentrate, product code 3785, is a powdered concentrate used in the convenient production of yeast goods - especially high quality spiced buns.
Bakels Sponge Mix Complete
Bakels Sponge Mix Complete, product code 3732, is a powdered premix used for the convenient production of all types of sponge goods.
Bakels Sponge Mix Complete (M)
Bakels Sponge Mix Complete (M), product code 3715, is a complete premix in powder form, used for the convenient production of all types of sponge goods.
Bakels Spread
Bakels Spread is a ready-from-the-fridge butter replacement that spreads smoothly with an excellent buttery taste. This product is a high quality, Canola oil-based low fat table spread which is also suitable for greasing hot plates and baking tins.
Bakels Steam Bread Mix
Bakels Steam Bread Mix, product code 3940, is an off-white coloured powdered mix for use in "no-time" and conventional steam breads.
Bakels Sticky Date Cake Mix
Bakels Sticky Date Cake Mix, product code 381803, is a light brown powdered premix for the production of sticky date cakes or puddings. Containing real sun-dried date pieces, this product features a distinctive sweet date flavour, as well as excellent eating and keeping qualities.
Bakels Sweet Dough Blend
Bakels Sweet Dough Blend, product code BR174, is a powdered bread blend used for the convenient production of various bread products.
Bakels Sweet Dough Concentrate
Bakels Sweet Dough Concentrate, product code 394261, is a pale yellow coloured powder concentrate used for the manufacture of sweet breads and pastries such as Croissants and Danish.
Bakels Thai Ginger
Bakels Thai Ginger, product code 7511, is fresh ginger that has been washed, peeled, trimmed, and syrupped. This product is used as an ingredient for baked goods, snacks, and cereal products.
Bakels Waffle Mix
Bakels Waffle Mix, product code 3872, is an easy-to-use instant powdered premix requiring only the addition of water and oil for the production of high quality waffles.
Bakels Wheat Bran Sandwich Concentrate
Bakels Wheat Bran Sandwich Concentrate, product code 3743, is a blended premix for wheat bran sandwich breads. This specialty concentrated premix is designed for the convenient production of healthy and nutritional wholemeal breads and rolls.
Bakels Whipping Cream
Bakels Whipping Cream, product code AN0016, is a non-dairy whipped cream premix that is ambient temperature-stable and smooth textured. This product is ideal for use in icing, frosting, topping, filling, and decoration applications for cakes, pastries, and other specialty baked goods.
Bakels White Chocolate Truffle (Heat & Pour)
Bakels White Chocolate Truffle (Heat & Pour), product code AS0008, is a ready-to-use white chocolate filling & topping for desserts, baked goods, and confectionery applications.
Bakels White Truffle
Bakels White Truffle, product code 514372, is a soft, ready-to-use, high quality white truffle icing that can be used in the manufacture of filled chocolates and as a filling or decoration for various types of confectionery.
Bakels Whole Wheat Bread Mix
Bakels Whole Wheat Bread Mix, product code 3910, is a brown coloured powder with grains and seeds used for the manufacture of healthy whole wheat breads.
Bakels Yolk Yellow Colour
Bakels Yolk Yellow Colour, product code 461102, is an orange yellow liquid used to provide an orange yellow colour for any application, including creams, icings, sponge cakes, and piping jellies.
Bakem Red
Bakem Red, product code 172001, is a fat concentrate & improver, in paste form, for use in the manufacture of quality sweet yeast goods such as croissants, hot cross buns, scones, sweet breads, and donuts.
Baking Malt Special
Baking Malt Special, product code 5310, is a malt extract in the form of a light brown sticky liquid. This product is ideal for use in French and crusty loaves, as resultant baked items will have the desired colour and crust associated with traditional continental breads.
Baktem Special V
Baktem Special V, product code 171801, is a light fawn to tan coloured vegetable shortening containing emulsifiers. This product is ideal for use in bread and roll applications.
Balec
Balec, product code 325001, is a yellowish coloured powder that serves as an egg extender for sponges and cakes. This product improves baked volume, has a finer texture, and reduces cost by decreasing egg use.
Balec Lacto Albumen
Balec Lacto Albumen, product code BI102, is a powdered whole egg substitute that displays egg-identical functionalities, flavour, and colour. It also gives better texture, appearance, superior taste, and moister crumbs. This product is ideal for use in the production of cost efficient breads and cakes.
Besca Pastry B52
Besca Pastry B52, product code 1617, is an edible tallow and vegetable fat based pastry compound used in pie pastries and flakey pastry products.
Besca Pastry Gems
Besca Pastry Gems, product code 1609, is an edible tallow and vegetable fat based pastry compound. It is used for pie pastry and flaky pastry products.
Biobake
Biobake, product code 25017, is a fungal alpha amylase derived from Aspergillus oryzae. It has minimal proteolytic activity and attacks the broken starch of flour, reducing sugars which are readily fermentable by yeast. This product is ideal for use in the production of breads and rolls.
Biobake SPL
Biobake SPL, product code 25018, is a fungal alpha amylase derived from Aspergillus oryzae. It has minimal proteolytic activity and attacks the broken starch of flour, reducing sugars which are readily fermentable by yeast. This product is ideal for use in milling applications.
Bioprotease
Bioprotease, product code 26006, is a proteolytic enzyme obtained by the solid state fermentation of Aspergillus oryzae. This product reduces mixing time by up to 25%, improves extensibility and pliability of dough, and improves the texture and shape of the finished product. Bioprotease is used in bread, rolls, crackers, khari, and patties.
Bioprotease CHW
Bioprotease CHW, product code 26007, is a biscuit and cracker improver. This product reduces water content and energy consumption, and allows for a shorter baking time and less breakage. Bioprotease CHW is used in the wafer-baking and cream cone industries.
Bioprotease (Pan)
Bioprotease (Pan), product code 26009, is a Bakels protease enzyme formulation. This product reduces mixing time by up to 25%, reduces fermentation time by up to 4 hours, improves extensibility and pliability of dough, and enhances crispiness, texture, and shape. Bioprotease (Pan) is used in crackers and sweet crackers.
Biscuit Crumb Base
Biscuit Crumb Base is a crust mix consisting of light brown coloured crumbs. It is available in 5 kg cartons (product code 562002) or 15 kg cartons (product code 562003). This product is ideal for use with applications such as cheesecake, pie and cake slices, and other bases.
Blended Vegetable Oil
Blended Vegetable Oil is a refined, bleached, deodorised blend of vegetable oils that is useful for frying, salads, as a greasing agent and in all bakery applications where a liquid vegetable oil is required.
Brite Vanilla Extra Strength
Brite Vanilla Extra Strength, product code HO100, is a liquid vanilla flavour. This product has an intense vanilla flavour ideal for enhancing the taste and aroma of bakery products. Brite Vanilla Extra Strength is used in breads, pastries, cakes, icings, desserts, and confectionery goods.
Brittex 2000V
Brittex 2000V, product code 111501, is an economical, yellowish coloured emulsified vegetable fat that is ideal for use in bread applications.
Broma Special
Broma Special, product code 4261, is a transparent clear liquid that enhances freshness and inhibits the growth of rope organisms and mould without retarding the yeast activity. It can be used in all types of bakery products, especially bread and other yeast raised products.
Advance 1000
Advance 1000 is a light yellow powder that serves as a versatile improver for 'no-time' dough, with improved softness and flavour. It provides excellent processing tolerance, volume, texture, and crumb softness. This product is suitable for all bread, roll, and bun types.
Advance 500
Advance 500 is a light yellow powder that serves as an economical enzyme-based improver for 'no-time' dough and par-bake products. It provides excellent processing tolerance, volume, texture, and crumb softness. This product is suitable for all bread, roll, and bun types.
Advance Soft Bread Premix
Advance Soft Bread Premix is a balanced bread premix in the form of a white coloured powder. This product is ideal for use in "no-time" and conventional dough for breads and bread rolls.
Bulk Beef Shortening
Bulk Beef Shortening is an animal fat based shortening and is useful for multiple purposes and it tends to produce a noticeably light and fluffy texture in baked goods.
Butta Butteroils Substitute
Butta Butteroils Substitute, product code 1533, is an edible vegetable oil designed for use as a butter replacer in a wide variety of baking applications.
Cake Margarine - Medium Grade
Cake Margarine - Medium Grade, product code 166031, is a light yellow coloured cake margarine. Consisting of a blend of animal and vegetable fats, it features excellent creaming qualities and a pleasant flavour. This product is ideal for use in baked goods such as Swiss rolls, sponges, cakes, cookies, and muffins.
Canola Oil
Canola Oil is a fully refined and deodorized vegetable oil and is used for frying, salads, as a greasing agent and in all bakery applications where a liquid vegetable oil is required.
Canola Oil - Antioxidant
Canola Oil - Antioxidant is a fully refined, bleached and deodorised liquid vegetable oil that is useful for frying, salads, as a greasing agent and in all bakery applications where a liquid vegetable oil is required.
Canola Oil - Citric Only
Canola Oil - Citric Only is a fully refined, bleached and deodorised liquid vegetable oil that is useful for frying, salads, as a greasing agent and in all bakery applications where a liquid vegetable oil is required.
Caramel Filling Low aw NAFNAC
Caramel Filling Low aw NAFNAC, product code 09257, is a brown coloured gel filling, with a low water activity, used in the caramel centre filled cookie.
Castor Sugar
Castor Sugar, product code 890401, is a sugar - in the form of a white, uniform, fine, free-flowing crystalline material - suitable for specialist applications, such as those requiring textural differences in baked goods or fast dissolving characteristics.
Chef Royale
Chef Royale is a premium frying shortening formulated to be free draining with minimum fat absorption. Excellent frying life can be expected from this product.
Chefs Pride Catering Spread
Chefs Pride Catering Spread is a refrigerated spread that disperses smoothly with an excellent buttery taste. Chefs Pride Catering Spread is a high quality, low fat table spread which is also suitable for greasing hot plates and baking tins.
Chefs Pride Clarified Butter
Chefs Pride Clarified Butter is a clarified butter, with a clean buttery flavour, used for shallow frying applications.
Chockex Dark
Chockex Dark is a premium quality, non-tempering, dark compound chocolate for use in applications such as cakes, biscuits, and sponges. It comes in the form of chocolate pieces and is available in either 20 kg cartons (product code 514306) or 15 kg cartons (product code 514308).
Chockex Supreme
Chockex Supreme is a premium quality, non-tempering, dark compound chocolate couverture for use in coating and decorating applications. It comes in the form of chocolate pieces and is available in either 5 kg cartons (product code 514502) or 15 kg cartons (product code 514507).
Chocowhip
Chocowhip is a natural, heat stable whipping/aerating agent based on solubilised milk proteins, which can be used to improve or replace the use of egg albumen. This product is ideal for use in sugar confectionery, dessert mixes, chocolate bars, nougats, frappes for centers, fruit caramels and chews, marshmallows, and centers for hollow chocolate work.
Coconut Oil
Coconut Oil is a high quality coconut oil which has been refined, bleached, and deodorised. It is available in 18.4 kg plastic pails (product code F1337-61), 200 kg drums (product code F1337-73), and 860 kg Maxicon containers (product code F1337-8M). This product is ideal for use in applications such as frying & cooking, baked goods (pastries, etc.), non-dairy creamers, and snack foods (popcorn, etc.).
Colset
Colset, product code 3540, is a modified starch sugar blend that serves as a fruit and jam extender with freeze-thaw stability and as a cake stabilizer to prevent fruit sinking in fruit cakes.
Compound X
Compound X, product code 1751, is a vegetable fat based emulsifier concentrate. It produces soft, tender hamburger buns or soft rolls. Compound X is used with flour, salt, yeast, and water.
Corn Oil
Corn Oil is a clear pale yellow oil derived from corn which has been refined, bleached, and deodorized. This product is extremely suitable for frying foods.
Country Oven Dobrim 90
Country Oven Dobrim 90, product code 2540, is a powdered bread/flour improver which contains no potassium bromate and is used for the production of no-time doughs.
Country Oven Kibbled Rye Mix
Country Oven Kibbled Rye Mix, product code 3913, is a premix in dry form used for the convenient production of specialty grain deposited breads.
Country Oven Russian Slice Mix
Country Oven Russian Slice Mix, product code 3830, is a premix in powder form for the production of fruited cake slices.
Creamex (Delight)
Creamex (Delight), product code 22006, is a powdered premix for making whipped toppings used in cake decorating. It provides stiff and stable decorations, softer and lighter toppings, and good colour and flavour. This product is ideal for use in decorative creams, mousses, and cake fillings.
Crude Coconut Oil
Crude Coconut Oil, product code F1336-61, is an unrefined oil extracted from Coconut Copra. This product is ideal for use in applications such as frying & cooking, baked goods (pastries, etc.), non-dairy creamers, and snack foods (popcorn, etc.).
Crude Tallow
Crude Tallow is a filtered beef tallow commonly used in cooking and frying applications.
CSP 60
CSP 60, product code 2720, is a powder type of rope and mould inhibitor (Calcium Propionate). It can be used in bread and other yeast-raised baked goods to prevent mould growth and extend normal product shelf life.
CSP Econo
CSP Econo, product code BR162, is a powdered anti-mold agent that delays/inhibits rope and mold growth in all types of yeast-raised baked goods.
Dark Compound Chip
Dark Compound Chip, product code 514731, consists of dark compound chocolate chips suitable for inclusion in bakery and confectionery applications, including slices, muffins, brownies, cakes, cookies, and ice cream.
Dark Malt Special
Dark Malt Special, product code 5336, is a dark brown sticky liquid that provides a natural dark colour and lends a rich malt flavour. An ideal substitute for caramel, this product can be used in all types of brown bread.
Diamond Glaze Caramel Toffee
Diamond Glaze Caramel Toffee, product code AN0022, is a ready-to-use, cold set, high gloss glaze that provides an instant caramel & toffee flavored finish to breads, cakes, pastries, desserts, and confectionery goods.
Diamond Glaze Dark Chocolate
Diamond Glaze Dark Chocolate, product code AN0018, is a ready-to-use, cold set, high gloss glaze that provides an instant dark chocolate finish to breads, cakes, pastries, desserts, and confectionery goods.
Diamond Glaze Gold
Diamond Glaze Gold, product code AN0027, is a ready-to-use cold glaze with gold color, neutral taste, and a shiny, mirrored finish. This product is ideal for use on cakes, breads, pastries, and other bakery and confectionery applications.
Diamond Glaze Neutral
Diamond Glaze Neutral, product code AN0019, is a ready-to-use, cold set, high gloss glaze. This product provides an instant clear finish with neutral flavor for applications such as breads, cakes, pastries, desserts, and confectionery.
Alfa One Rice Bran Oil
Alfa One Rice Bran Oil is a healthy, golden oil with an extremely subtle taste making it a great alternative to Olive Oil. With a very high smoke point above 250°C, it is also one of the cleanest frying oils available. This oil is light, clean tasting, rich in natural antioxidants, and high in desirable mono and polyunsaturated fatty acids.
Alfa One Rice Bran Oil - Winterised
Alfa One Rice Bran Oil - Winterised is a healthy, golden oil with an extremely subtle taste making it a great alternative to Olive Oil. With a very high smoke point above 250°C, it is also one of the cleanest frying oils available. It is light, clean tasting, rich in natural antioxidants, and high in desirable mono and polyunsaturated fatty acids. This oil is winterised to remove waxes to produce a bright, clear oil.
All Purpose Margarine
All Purpose Margarine is a general purpose vegetable oil based margarine. It can be used in a wide variety of applications, including baked goods and spreads.
All Purpose Vegetable Shortening
All Purpose Vegetable Shortening is an off white coloured, vegetable-based all purpose shortening for use in applications such as savoury pie bottoms, bread, and deep frying.
All Veg Starlight Nuggets
All Veg Starlight Nuggets is a vegetable fat based compound designed for use in the production of pastries and other baked goods.
Diamond Glaze Red
Diamond Glaze Red, product code AN0023, is a ready-to-use, cold set, high gloss glaze. This product provides an instant strawberry colored & flavored finish for applications such as breads, cakes, pastries, desserts, and confectionery.
DK Bread Donut Mix
DK Bread Donut Mix, product code 3937, is a white coloured powder premix used for making high quality bread donuts.
DMP VIT C
DMP VIT C, product code 2536, is a bread improver in powder form which consists of calcium carbonate and ascorbic acid (vitamin C).
Dobrim 500
Dobrim 500, product code 253302, is a basic off white coloured powdered bread improver for 'no-time' and fermented dough. This product is suitable for Lebanese pita bread, pocket bread, and pizza bases; it is also ideal for continental and crusty bread applications.
Dobrim Extra Strength
Dobrim Extra Strength, product code BR161, is a medium range non-bromated dough strengthener and conditioner used for the production of breads with better volume and grain structure. This product yields breads with better volume and grain structure, even in the absence of potassium bromate.
Dobrim High Speed
Dobrim High Speed, product code 2535, is a non-bromated dual function powdered improver that is suitable for sponge and cake applications.
Dobrim Nobro
Dobrim Nobro, product code AR0011, is a powdered bread improver and conditioner that results in breads with better volume and grain structure even in the absence of potassium bromate. This product is ideal for use in the production of top quality breads with good volume and fine crumb structure.
Dobrim SF Super
Dobrim SF Super, product code 25030, is a special type of bread improver recommended for hand mix and fermented dough. Some of the benefits from using this product are: increased water absorption, better volume of the products, white and better crumb texture, and appealing golden brown crust colour. This product is ideal for use as a flour improver for hand mixed dough varieties.
Dobrim Sweet
Dobrim Sweet, product code BR170, is a powdered bread improver and conditioner that allows for the production of no-sugar-added breads, rolls, and other yeast raised baked goods. This product provides the sweetness of sugar without actually adding table sugar in the bread recipes.
Dohep
Dohep, product code 26010, is a combination of bacterial amylase and bacterial protease derived from specific and controlled fermentation of the bacterial strains. Used in the biscuit industry for cracker production, this product reduces mixing time, improves extensibility and pliability of dough, and yields better texture and shape in the finished product.
Domax SF (100)
Domax SF (100), product code 25010, is a bread improver based on enzymes, emulsifiers, and other permitted food ingredients. This product provides broad functionality, combining dough relaxation, dough tolerance, high oven spring, and good volume.
Domax SF (200)
Domax SF (200), product code 25011, is a bread improver based on enzymes, emulsifiers, and other permitted food ingredients. This product provides broad functionality for bread applications, combining dough relaxation, dough tolerance, high oven spring, and good volume.
Domax SF (PB)
Domax SF (PB), product code 25006, is a bread improver based on enzymes, emulsifiers, and other permitted food ingredients. This product provides broad functionality for bread applications, combining dough relaxation, dough tolerance, high oven spring, and good volume.
Domax SF (XL) Supreme
Domax SF (XL) Supreme, product code 25021, is a bromate-free bread improver based on enzymes, emulsifiers, and other permitted food ingredients. This product provides broad functionality for bread applications, combining dough relaxation, dough tolerance, and good volume.
Domax Superzyme
Domax Superzyme, product code 25020, is an innovative, all-in-one bread improver that replaces the use of improvers, ascorbic acid, gluten, and emulsifiers from the bread recipe. The enzymes, emulsifiers, and oxidising agents used in this formulation have been carefully selected and balanced for optimum baking performance.
Domax Whole Wheat Max
Domax Whole Wheat Max, product code 25015, is a bread improver specifically developed for whole wheat bread. This product gives superior performance in comparison to standard white bread improvers, delivering increased volume, finer crumb structure, and increased water absorption in whole wheat bread and roll applications.
Domax-SF Bingo
Domax-SF Bingo, product code 25016, is a bread improver that gives ultimate bread quality and optimum results in a wide variety of dough recipes and dough mixers.
Eggless Treat (Plus)
Eggless Treat (Plus), product code 38001, is a specially formulated eggless cake concentrate that confers good emulsification, batter stability, volume, softness, and texture and moisture retention to finished cakes. This multipurpose product is ideal for obtaining good sponge qualities in eggless cake applications.
Emilka
Emilka, product code 365001, is an off white to light yellow coloured powder containing whey, full-fat enzyme-active soya flour, and emulsifiers. This product promotes good crust colour, crumb whiteness, and softness properties in bread applications.
Eminex V
Eminex V, product code 173001, is a blended and plasticised vegetable-based bread shortening for bakers who prefer to use straight shortenings. This product has a lubricating effect on the gluten structure of the dough which assists in gas retention, resulting in superior loaf volume, fineness of texture and improved keeping qualities. Eminex V is used for all bread making purposes based on vegetable fat.
Emulmax 1000 V
Emulmax 1000 V, product code 178701, is a fawn coloured shortening containing vegetable fat and emulsifiers. This product is ideal for use in bread and roll applications.
Emulmax Liquid 750/115
Emulmax Liquid 750/115, product code 178305, is a liquid bread shortening composed of vegetable oil and an emulsifier. This product is optimal for use in bulk systems and automatic metering into dough mixers.
Emulmax Liquid 750/200
Emulmax Liquid 750/200, product code 178104, is a liquid bread shortening composed of vegetable oil and emulsifiers. This product is optimal for use in bulk systems and automatic metering into dough mixers.
Fermdor Germ
Fermdor Germ, product code 361543, is a dried wheat sourdough premix, in the form of a beige coloured powder, for use in European style breads and rolls.
Fil-O-Fine Dusting Sugar
Fil-O-Fine Dusting Sugar, product code 4241, is a premix in powder form that enhances the appearance of a wide range of bakery lines, including sponges, donuts, and sweet pastry goods.
Fil-O-Fine Fruit Mince
Fil-O-Fine Fruit Mince, product code 585004, is a dark coloured paste with fruit medley which provides a premium quality fruit mince for pies, slices, and sweets. This ready-to-use filling is freeze/thaw and bake stable, provides a balanced blend of spices and flavours, and is stabilised with vegetable gums to ensure good baking properties without boil-out.
Fino 50
Fino 50, product code BR116, is a powdered bread improver for the production of breads with stable dough structure. This product offers many advantages, including stronger dough, increased mixing tolerance, improved resistance to dough collapse, and better gas retention.
Fino Bread and Roll Concentrate
Fino Bread and Roll Concentrate, product code 3933, is a powdered concentrate for the convenient production of all types of yeast goods - including breads, buns, and rolls.
Fino Bread Improver
Fino Bread Improver, product code BR115, is a powdered, non-bromated bread improver for the production of breads with stable dough structure. This product promotes faster fermentation, speeds up production process, and produces stable dough even without the presence of potassium bromate.
Fino Bun Mix
Fino Bun Mix, product code 3704, is a powdered premix for the convenient production of high quality sweet yeast goods such as buns.
Fino Choc Conc. Paste
Fino Choc Conc. Paste, product code 4379, is a chocolate coloured and flavoured concentrate paste. This product can be used for a wide variety of applications, including cake decoration, biscuit filling, etc.
Fino Chocolate Cake Mix
Fino Chocolate Cake Mix, product code BI120, is a powdered premix for the easy preparation of rich & moist dark chocolate cakes, as well as chocolate bars, cookies, pastries, etc.
Fino Coffee Boy (Part 2)
Fino Coffee Boy (Part 2), product code 3351, is a specially blended topping combination for use on buns. This crusty bun topping features a long bench time.
Fino Dark Chocolate Buttons
Fino Dark Chocolate Buttons, product code AU0004, are button-shaped pieces of dark chocolate used for flavoring, molding, enrobing, and drizzling in a wide range of bakery, confectionery, & dessert applications.
Fino Dark Chocolate Chips
Fino Dark Chocolate Chips, product code AU0005, are dark chocolate compound chips that can be used in a wide variety of bakery, dessert, and confectionery applications, including cakes, breads, pastries, buns, cookies, pies, and bars.
Fino Double Acting Baking Powder
Fino Double Acting Baking Powder, product code BI113, is a powdered double acting leavening agent for use in cakes, pastries, and other baked goods with two stages of rising action.
Fino Grain Base
Fino Grain Base, product code AR0005, is a bread base premix consisting of a specialty blend of seeds and grains. This product is ideal for use in the manufacture of grain breads, rolls, cookies, cakes, and other baked goods.
Fino Meal Base
Fino Meal Base, product code AR0015, is a bread base premix, consisting of a specialty blend of wheat bran and other wheat grain fractions, for the production of wheat meal breads, rolls, and other baked goods.
Fino Meat Pie Seasoning
Fino Meat Pie Seasoning, product code 731001, is a complete seasoning mixture, in the form of a greyish coloured powder with a spicy odour. This product enhances the flavour of savoury meat pies, sausage rolls, and pastries.
Fino Meat Thickening
Fino Meat Thickening, product code 731601, is a premix, in the form of an off white coloured powder, for thickening and stabilising meat pie fillings. This product is short eating, free from starchy flavour, freeze/thaw stable, and resistant to meat boil out.
Fino Pie Thickening
Fino Pie Thickening, product code 7311, is a blended powder for thickening and stabilising pie meat. It is uncoloured and unflavoured to allow the user to select their own flavour and colour.
Fino Potato Flakes
Fino Potato Flakes, product code BY001, are flakes from dehydrated potatoes used to provide potato flavor and softness in breads and other yeast-raised baked goods.
Fino Rye Base
Fino Rye Base, product code AR0006, is a powdered bread base for the production of rye flavoured breads and rolls. This product provides an excellent balance of rye flour and meal, and may be varied to suit flavour and colour requirements.
Fino Scone Mix
Fino Scone Mix, product code 3750, is a premix in powder form for the convenient production of scones and sugar buns.
Fino Shortening
Fino Shortening, product code 1535, is a cream coloured all purpose shortening used in all types of cakes and biscuits to impart softness and moist-eating qualities.
Fino Sponge Mix
Fino Sponge Mix, product code 3750, is a powdered premix for the easy production of top quality sponge goods, including cakes, slices, biscuits, loaves, rolls, pies, and cookies.
Fino SR Mix Special T-17
Fino SR Mix Special T-17, product code 3758, is an off-white coloured powdered premix for the manufacture of Swiss roll cakes.
Fino Super Sponge Mix Complete
Fino Super Sponge Mix Complete, product code 3731, is a powdered premix for the production of all types of sponge goods. This product yields cakes and sponges with fine texture and smooth tops.
Fino Twin Chocolate Chips
Fino Twin Chocolate Chips, product code AU0006, are two-toned chocolate chips for topping and decoration in bakery, confectionery, and dessert applications.
Frozen Small Savoury Bases
Frozen Small Savoury Bases, product code 622502, are frozen circular savoury bases with crimped edges, designed for pies and quiches. They are a light creamy colour when unbaked and feature tender eating qualities with a typical shortcrust flavour.
Fryday
Fryday is a premium quality deep frying shortening containing a blend of fully refined, bleached, deodorised low melting point animal fat and vegetable oil.
Garlic and Herb Spread
Garlic and Herb Spread incorporates natural garlic and parsley and is the ideal compliment to bread or fries.
Glucose
Glucose is a liquid sugar used as required for cakes, muffins, cookies, and other similar baked goods.
Goliath Graham Bread Mix
Goliath Graham Bread Mix, product code 3912, is a specialty wholemeal bread ingredient base for the convenient production of wholemeal bread and rolls.
Hamburger Mix
Hamburger Mix, product code 175001, is a fawn coloured, granular, fat-based blend that provides great texture, colour, and volume in hamburger buns and sweet fermented goods.
Hercules Baking Powder
Hercules Baking Powder, product code 297007, is a phosphate type baking powder that is free from after-taste. It has been balanced to release the optimum amount of carbon dioxide throughout the mixing and baking processes.
Hercules Baking Powder (Double Acting)
Hercules Baking Powder (Double Acting), product code 2980, is a phosphate type double action baking powder with high bench tolerance. This product is commonly used as a raising agent in the manufacture of flour confectionery.
Hercules Baking Powder N
Hercules Baking Powder N, product code 297501, is a phosphate type baking powder with optimum carbon dioxide release from mixing to baking. It has been formulated to produce a neutralised blend of components, to avoid any sharp aftertaste or "bite". This product is ideal for use in a wide variety of baked good applications.
Hercules Bread Concentrate
Hercules Bread Concentrate, product code 3935, is a powdered concentrate for the convenient production of all types of yeast goods. This product is potassium bromate free, highly versatile, and ideal for use in a wide variety of bread, roll, and bun applications.
Hercules Roll Mix
Hercules Roll Mix, product code 3930, is a powdered premix designed for the convenient production of soft rolls, hamburger buns, croissants, and specialty breads. This product delivers a soft eating texture and excellent keeping qualities.
High Oleic Sunflower Oil
High Oleic Sunflower Oil is a fully refined, bleached, and deodorised liquid vegetable oil. This product is ideal for use in a variety of applications, including cooking, frying, and salad dressing.
Homegrown NZ Canola Oil
Homegrown NZ Canola Oil is a fully refined, bleached, and deodorised liquid vegetable oil. This product can be used as a frying/cooking oil, in salad dressings, as a greasing agent, and in all bakery applications where a liquid vegetable oil is required.
Industrial Margarine
Industrial Margarine is a general purpose vegetable oil based margarine. It is often used as an ingredient in the making of pie crusts, cakes, casseroles, and many desserts.
Jogga Bread Mix
Jogga Bread Mix, product code 392001, is an off white coloured premix, with a variety of grains, for the manufacture of grain & seed bread varieties - including loaves, rolls, and buns.
K2000 Lemon
K2000 Lemon, product code 4260, is a transparent clear liquid. This product provides a lemon taste and enhances freshness. K2000 Lemon is used in all types of bakery and confectionery products.
Apito Afghan Biscuit Mix
Apito Afghan Biscuit Mix, product code 3827, is a premix in dry form for the easy production of rich, crunchy, short eating chocolate Afghan biscuits/cookies.
Apito Apricot Paste
Apito Apricot Paste is a liquid food flavour and colour used to provide apricot flavour and colour to all types of baked goods.
Apito Biscuit Mix
Apito Biscuit Mix, product code 3792, is a complete powdered premix for the production of all types of biscuits and cookies.
Apito Blueberry Paste
Apito Blueberry Paste is a liquid food flavour and colour used to provide blueberry flavour and colour for all types of bakery products.
Apito Bunspice Essence
Apito Bunspice Essence is a liquid food flavour and its function is to provide an enhanced spice flavour which is especially suitable for spiced buns.
Apito Bunspice Paste
Apito Bunspice Paste is a viscous food flavour and colour used to provide colour and spice flavour to fruit style cakes and yeast products.
Apito Butterscotch Booster
Apito Butterscotch Booster is a flavouring booster used to provide strong butterscotch flavour for all types of baked goods and bakery products.
Apito Butterscotch Paste
Apito Butterscotch Paste is a flavouring paste used to provide butterscotch flavour for all types of baked goods and bakery products.
Apito Cappuccino Paste
Apito Cappuccino Paste is a liquid food flavour with colour used to provide cappuccino flavour and colour for all types of baked goods.
Apito Caramel Colour
Apito Caramel Colour, product code 4990, is a brown liquid food colouring for meal breads, meat pie fillings, etc.
Apito Chocolate Biscuit Mix
Apito Chocolate Biscuit Mix, product code 3793, is a complete biscuit premix, in powdered form, for the production of all types of chocolate flavoured biscuits and cookies.
Apito Chocolate Emulco
Apito Chocolate Emulco is a chocolate flavour and colour paste that can be used in a variety of applications, including pastries, cakes, icings, and creams.
Apito Chocolate Paste
Apito Chocolate Paste is a chocolate brown coloured paste used to provide rich chocolate colour and flavour for cakes, sponges, and icings.
Apito Chocolate Rice
Apito Chocolate Rice, product code AU0008, is a chocolate sprinkle designed for the decoration of cakes, desserts, confectionery, drinks, and baked goods. This product is sugar-based and adds crunch, texture, and visual appeal to finished items.
Apito Coffee Essence
Apito Coffee Essence is a liquid food flavour and colour used to provide coffee flavour and colour for all types of baked goods.
Apito Coffee Paste
Apito Coffee Paste is a liquid food flavour and colour used to provide coffee flavour and colour to all types of baked goods, icings, and creams.
Apito Corn Paste
Apito Corn Paste is a liquid food flavour with colour, used to provide corn flavour and colour for all types of baked goods.
Apito Durian Paste
Apito Durian Paste is a liquid food flavour and colour used to provide durian flavour and colour for all types of baked goods.
Apito Egg Yellow Colour
Apito Egg Yellow Colour is a liquid food colour used to provide yellow colour for all types of food, especially baked goods.
Apito Essences – Almond
Apito Essences – Almond is a light brown coloured liquid used to provide almond flavour for cakes, sponges, and icings.
Apito Essences - Bun Spice
Apito Essences - Bun Spice is a light brown coloured liquid used to provide spice flavour especially for fruit buns.
Apito Essences - Butta Vanilla
Apito Essences - Butta Vanilla is a light brown coloured liquid used to provide vanilla flavour with a 'buttery' note for cakes, sponges, and icings.
Apito Essences - Vanilla 101
Apito Essences - Vanilla 101, product code 452104, is a straw coloured liquid used to provide premium quality vanilla flavour for cakes, sponges, and icings.
Apito Essences - Vanilla 84
Apito Essences - Vanilla 84 is a straw to light brown coloured liquid used to provide vanilla flavour for cakes, sponges, and icings.
Apito Expresso Paste
Apito Expresso Paste is a liquid food flavour and colour used to provide strong coffee flavour and colour for all types of baked goods.
Apito Flavouring Paste – Banana
Apito Flavouring Paste – Banana is an orange-yellow coloured paste used to provide banana colour and flavour for cakes, sponges, and icings.
Apito Flavouring Paste – Caramel
Apito Flavouring Paste – Caramel is a tan coloured paste used to provide caramel colour and flavour for cakes, sponges, and icings.
Apito Flavouring Paste – Coffee
Apito Flavouring Paste – Coffee is a brown coloured paste used to provide coffee colour and flavour for cakes, sponges, and icings.
Apito Flavouring Paste – Lemon
Apito Flavouring Paste – Lemon is a yellow coloured paste used to provide lemon colour and flavour for cakes, sponges, and icings.
Apito Flavouring Paste – Mango
Apito Flavouring Paste – Mango is an orange coloured paste used to provide mango colour and flavour for cakes, sponges, and icings.
Apito Flavouring Paste – Maraschino
Apito Flavouring Paste – Maraschino is a red coloured paste used to provide red maraschino colour and flavour for cakes, sponges, and icings.
Apito Flavouring Paste – Orange
Apito Flavouring Paste – Orange is an orange coloured paste used to provide orange colour and flavour for cakes, sponges, and icings.
Apito Flavouring Paste – Passionfruit
Apito Flavouring Paste – Passionfruit is a yellow coloured paste used to provide passionfruit colour and flavour for cakes, sponges, and icings.
Apito Flavouring Paste – Pineapple
Apito Flavouring Paste – Pineapple is a yellow coloured paste used to provide pineapple colour and flavour for cakes, sponges, and icings.
Apito Flavouring Paste – Raspberry
Apito Flavouring Paste – Raspberry is a red coloured paste used to provide raspberry colour and flavour for cakes, sponges, and icings.
Apito Flavouring Paste – Rum
Apito Flavouring Paste – Rum is a straw coloured paste used to provide rum colour and flavour for cakes, sponges, and icings.
Apito Flavouring Paste – Strawberry
Apito Flavouring Paste – Strawberry is a red coloured paste used to provide strawberry colour and flavour for cakes, sponges, and icings.
Apito Flavouring Paste – Taro
Apito Flavouring Paste – Taro is a purple coloured paste used to provide taro colour and flavour for cakes, sponges, and icings.
Apito Fruitcake Paste
Apito Fruitcake Paste, product code 4340, is a liquid food flavour and colour. This product provides a fruit cake flavour and colour, and is used for all types of baked goods.
Apito Garlic Spread
Apito Garlic Spread, product code AS0012, is a ready-to-use garlic spread, in paste form, for the production of garlic breads, rolls, baguettes, and other specialty bread applications.
Apito Green Tea Paste
Apito Green Tea Paste, product code 4424, is a liquid food flavour and colour. This product provides a green tea flavour and colour, and is used for all types of baked goods.
Apito Hot Cross Bun Concentrate
Apito Hot Cross Bun Concentrate, product code 3699, is a concentrated premix, in powder form, used for easy preparation of hot cross buns.
Apito Lemon Essence
Apito Lemon Essence, product code 4560, is a liquid food flavour used to provide lemon flavour in bakery products such as cakes and squares.
Apito Melon Flavored Paste
Apito Melon Flavored Paste, product code 4493, is a melon flavor and color paste used in pastry applications.
Apito Mocha Paste
Apito Mocha Paste, product code 4482, is a flavouring paste for bakery products. This product provides a top quality mocha flavour, and is used in a wide range of confectionery products like sponge and butter cakes, filling creams, and fondant.
Apito Panco Paste
Apito Panco Paste, product code 4432, is a flavouring and colouring paste used to provide pandan coconut flavour and colour in all types of baked goods.
Apito Pandan Paste
Apito Pandan Paste, product code 4430, is a flavouring and colouring paste used to provide pandan flavour and colour in all types of baked goods.
Apito Peppermint Essence
Apito Peppermint Essence, product code 4586, is a liquid food flavour used to provide peppermint flavour in bakery applications, including cakes, fillings, and icings.
Apito Peppermint Paste
Apito Peppermint Paste, product code 4451, is a highly concentrated peppermint flavouring paste for use in food applications such as cakes, fillings, creams, fondant icings, confectionery, and ice creams.
Apito Pink Guava Paste
Apito Pink Guava Paste is a liquid food flavour with colour used to provide pink guava flavour and colour for all types of baked goods.
Apito Rum Essence
Apito Rum Essence is a liquid food flavour used to provide an enhanced rum flavour in a wide variety of food applications, including truffles and cakes.
Apito Soft Donut Mix
Apito Soft Donut Mix, product code 3749, is a powdered premix requiring the addition of yeast and cold water for the convenient-in-use production of high quality donuts.
Apito Sponge Mix Special
Apito Sponge Mix Special, product code 3756, is a premix in powder form used for the convenient production of all types of sponge goods.
Apito Ube Paste
Apito Ube Paste, product code 4463, is a strong yam flavoured paste. This product provides a yam flavour and colour, and is used for all types of baked goods.
Apito Utility Cake Mix
Apito Utility Cake Mix, product code 382601, is an off white coloured, complete powdered mix for the production of traditional pound cake. This product contains no artificial colours or flavours, has excellent fresh-keeping properties, and requires only the addition of eggs and water.
Apito Vanilla Essence No 1
Apito Vanilla Essence No 1, product code 4526, is a liquid food flavour used to provide vanilla flavour to baked goods, icings, and creams.
Apito Vanilla Vanola
Apito Vanilla Vanola, product code 4521, is a flavouring paste used to provide vanilla flavour for all types of baked goods.
Apito Whippet Paste
Apito Whippet Paste, product code 212603, is an off white paste that serves as a sponge emulsifier.
Apito Yam Paste
Apito Yam Paste, product code AO000 is a flavoring paste that imparts yam flavor & color in breads, pastries, cakes, icings, desserts, and confectionery goods.
Apito Yam Taro Paste
Apito Yam Taro Paste, product code 4462, is a flavouring paste for creams and bakery products. This product provides a top quality yam flavour, and is used in a wide range of confectionery products like sponge and butter cakes, filling creams, and fondant icings.
Lecinta 200 Nobro
Lecinta 200 Nobro, product code 1935, is a bromate-free powdered bread improver and emulsifier that provides dough maturity and strength to all types of bread and yeast good doughs.
Lecinta Bread Improver
Lecinta Bread Improver, product code 1927, is an off-white coloured powdered mix designed for use as a dough improver in "no-time" and conventional bread and roll applications.
Lecinta Instant Nobro
Lecinta Instant Nobro, product code 1930, is a bromate-free powdered bread improver with emulsifier, specifically designed to suit the "no time" dough baking process. This product delivers added volume, crumb softness, and increased shelf-life.
Lecinta Plus
Lecinta Plus, product code AR0012, is a powdered bread conditioner that strengthens the extensible gluten starch film before it is stabilized by oven heat. This product is used for the production of bread doughs with stronger and more extensible gluten networks.
Lecinta Special
Lecinta Special, product code 1917, is an all purpose powdered bread emulsifier and softener designed to suit all types of mixers. This product increases volume, crumb softness, and shelf life.
Lecinta XP
Lecinta XP, product code 1931, is a blended powdered bread improver for use in all types of bread applications.
Lecitem MDD
Lecitem MDD, product code 1937, is a powdered bread improver with excellent fresh keeping qualities. This product is ideal for use in applications such as breads and rolls.
Lecitem Pumpables
Lecitem Pumpables, product code 1936, is a multipurpose liquid bread improver in pumpable form that is suitable for all types of bakery mixes.
Lecitem Supreme
Lecitem Supreme, product code 1917, is a bromate-free powdered bread emulsifier and improver specially formulated to aid dough maturity and improve crumb and texture. This product is ideal for use in all types of breads and yeast fermented goods.
Lecitem Universal
Lecitem Universal, product code 1913, is an all purpose powdered bread emulsifier and improver specifically designed for broad compatibility, including with both non-bromated and bromated flours and with both regular and "no-time" baking processes. This product is can be used in a wide variety of applications, including breads, buns, sponges, and pastries.
Lecitex Bread Improver
Lecitex Bread Improver, product code AR0014, is a powdered bread improver & conditioner, with anti-mold and anti-staling properties, for the convenient production of premium quality breads. This product is non-bromated and delivers improved volume, smooth & even crust, and fine white crumb structure.
Lecivol 4000
Lecivol 4000 is an all purpose powdered bread emulsifier & softener, especially designed to suit all types of mixers. This product is delivers added volume, improved crumb softness, and increased shelf life.
Lecivol 6000
Lecivol 6000, product code 1924, is an all purpose powdered bread emulsifier & softener, especially designed to suit all types of mixers. This product is delivers added volume, excellent crumb colour and softness, and exceptional keeping qualities.
Les Fruits Apple 50%
Les Fruits Apple 50%, product code AS0019, is a premium fruit filling with 50% fruit content. This ready-to-use, heat & freeze-thaw stable filling can be used in a variety of bakery and confectionery applications.
Les Fruits Blueberry 50%
Les Fruits Blueberry 50%, product code AS0015, is a premium fruit filling with 50% fruit content. This ready-to-use, heat & freeze-thaw stable filling can be used in a variety of bakery and confectionery applications.
Les Fruits Dark Cherry 50%
Les Fruits Dark Cherry 50%, product code AS0016, is a premium fruit filling with 50% fruit content. This ready-to-use, heat & freeze-thaw stable filling can be used in a variety of bakery and confectionery applications.
Les Fruits Raspberry 50%
Les Fruits Raspberry 50%, product code AS0022, is a premium fruit filling with 50% fruit content. This ready-to-use, heat & freeze-thaw stable filling can be used in a variety of bakery and confectionery applications.
Les Fruits Red Cherry 50%
Les Fruits Red Cherry 50%, product code AS0017, is a premium fruit filling with 50% fruit content. This ready-to-use, heat & freeze-thaw stable filling can be used in a variety of bakery and confectionery applications.
Les Fruits Strawberry 50%
Les Fruits Strawberry 50%, product code AS0018, is a premium fruit filling with 50% fruit content. This ready-to-use, heat & freeze-thaw stable filling can be used in a variety of bakery and confectionery applications.
Low GI Multiseed Bread Concentrate
Low GI Multiseed Bread Concentrate, product code AR0020, is a bread mix concentrate for the convenient production of luxury seed breads and other bakery applications. This product features a low glycemic index (GI) and imparts special flavours and textures to baked goods.
Mallowhip
Mallowhip, product code 343002, is a complete premix, in the form of a straw coloured soft gel, for the production of marshmallows. This product offers high stability and tremendous yields in decorative confectionery/bakery applications.
Mallowhip Dry
Mallowhip Dry, product code 3431, is a marshmallow mix in powder form. It is used for the production of marshmallows suitable for all bakery applications.
Mallowhip Tasti
Mallowhip Tasti, product code 3425, is a marshmallow mix in paste form. It is used for the production of marshmallows suitable for all bakery applications.
Artisan 7% Concentrate
Artisan 7% Concentrate is a premix, in powdered form, for use in the production of European style crusty bread and rolls.
