| Sacher-Fruit-Torte | Martin Braun KG | Sacher-Fruit-Torte is a chocolate, rum, and berry flavored dessert product in the form of a Sacher torte. This formulation features the products Alaska-Express Chocolate, Dessert Paste Rum, Claro Neutral, and Kabi. | |
| Sage Bread | Puratos | Sage Bread is a bread infused with the herb sage. This formulation is created with the products O-Tentic Origin and Sapore Panarome. | |
| Sandwich Bread (Formulation #R1122001/2011) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | Savoury Muffins (Formulation #R722r) is a formulation to produce scrumptious muffins using the product Fino Scone Mix. | |
| Schokobella Temptation | Martin Braun KG | Schokobella Temptation is a chocolate, white chocolate, orange, and brandy flavored dessert product in the form of a layered Swiss roll cake. This formulation features the products Fruchti-Top Orange, Schokobella, Schokobella White, Dessert Paste Brandy, ...view more Schokobella Temptation is a chocolate, white chocolate, orange, and brandy flavored dessert product in the form of a layered Swiss roll cake. This formulation features the products Fruchti-Top Orange, Schokobella, Schokobella White, Dessert Paste Brandy, and Dessert Paste Orange. view less | |
| Scones (Formulation #R722a) | Bakels Worldwide | Scones (Formulation #R722a) is a formulation to create delicious scones using the product Fino Scone Mix. | |
| Sesame Seed Rolls (Formulation #03-036) | Bakels Worldwide | 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. | |
| Sheared Bread (Formulation #06-084) | Bakels Worldwide | 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 Strawber...view more 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. view less | |
| Shortpastry Patches | Martin Braun KG | Shortpastry Patches are cookies shaped into bloody bandages made with shortpastry. This formulation is created with the product Murbella. | |
| Silvannas (Formulation #11-021) | Bakels Worldwide | Silvannas (Formulation #11-021) is a formulation to create crispy Filipino buttercream cookies using Actiwhite and Brite Vanilla Extra Strength. | |
| Sinfully Chocolate Cupcakes | Puratos | Sinfully Chocolate Cupcakes is a chocolate creme cake base with added chocolate chips and then baked and decorated with chocolate ganache and drizzled with white icing. This formulation is created with the products Tegral Original Chocolate Creme Cake, Ch...view more Sinfully Chocolate Cupcakes is a chocolate creme cake base with added chocolate chips and then baked and decorated with chocolate ganache and drizzled with white icing. This formulation is created with the products Tegral Original Chocolate Creme Cake, Chocolante Dark Semisweet Chips 4M, Cremfil Ultim Belgian Chocolate Filling, Belcolade Ganache and Carat Decorcrem White. view less | |
| Single Serve Mousse Cakes (Formulation #07-092) | Bakels Worldwide | 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 ...view more 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. view less | |
| Siopao (04053) (Formulation #04-053) | Bakels Worldwide | 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 ...view more 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. view less | |
| Siopao (07071) (Formulation #07-071) | Bakels Worldwide | Siopao (07071) (Formulation #07-071) is a formulation to create semi-sweet Chinese-Filipino steamed buns. This recipe includes the products Bakels Siopao Mix, Bakels Instant Active Dry Yeast (High Sugar), and Rotitex. | |
| Sliced Cake With PentaCake SL 6150, margarine+oil | Pentaor | This formulation is a recipe for dense cakes with close spongy texture and improved slice stability. It utilizes PentaCake SL 6150 at a concentration of 2.7%. | |
| Slovenian Cake | Puratos | Slovenian Cake is a cake composed of pancakes and layered with vanilla mousseline. This formulation is created with the products Tegral Satin Creme Cake, Cremyvit, Chantypak and One Step Neutral Vanilla Mousse Mix. | |
| Snowy Mountain | Puratos | Snowy Mountain is a short bread and raspberry creme cookie sandwich glazed and topped with coconut. This formulation is created with the products Tegral Satin Whole Grain Creme Cake, Belcolade Cryst-o-Fil Blanc, Harmony Sublimo Neutra and Classic Raspberr...view more Snowy Mountain is a short bread and raspberry creme cookie sandwich glazed and topped with coconut. This formulation is created with the products Tegral Satin Whole Grain Creme Cake, Belcolade Cryst-o-Fil Blanc, Harmony Sublimo Neutra and Classic Raspberry. view less | |
| Soft Brownies (Formulation #01-036) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | Soft Bun (Formulation #R3704001/2011) is a formulation to make soft, tasty bread buns using Fino Bun Mix and Bakels Instant Active Dried Yeast. | |
| Soft Kaiser Rolls | Puratos | Soft Kaiser Rolls is a bread roll recipe that is shaped into the typical shape of kaiser rolls. This formulation is created with the products S500 Red, Puraslim, Intens Fresh 1-40 and Sapore Panarome. | |
| Soft Rolls | Puratos | Soft Rolls is a bread recipe that is shaped into round rolls. The soft rolls can be brushed or sprayed with egg wash for a glossy shine. In that case, no steam is required. Using the Soft'r Intens Fresh will prolong the freshness of these rolls. This form...view more Soft Rolls is a bread recipe that is shaped into round rolls. The soft rolls can be brushed or sprayed with egg wash for a glossy shine. In that case, no steam is required. Using the Soft'r Intens Fresh will prolong the freshness of these rolls. This formulation is created with the products S500 Red, Puraslim, Sapore Rigoletto, Intens Fresh 1-40 and Intens Short. view less | |
| Sourdough Bread Fidelio | Puratos | Sourdough Bread Fidelio is a bread recipe that has diamond cuts baked into the crust. This formulation is created from the products S500 Red, Intens Fresh 1-40 and Sapore Fidelio. | |
| Spanish Bread (01037) (Formulation #01-037) | Bakels Worldwide | 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...view more 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. view less | |
| Spanish Bread (09032) (Formulation #09-032) | Bakels Worldwide | 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) | Bakels Worldwide | 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 D...view more 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. view less | |
| Special Doughnut (Formulation #02-034) | Bakels Worldwide | 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 P...view more 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. view less | |
| Special Fruit Tarts (Formulation #04-054) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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 B...view more 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. view less | |
| Spider Buns (Formulation #09-034) | Bakels Worldwide | Spider Buns (Formulation #09-034) is a formulation to create superhero-themed sweet buns using Bakels Sweet Dough Blend, Bakels Instant Active Dry Yeast (High Sugar), Fino Potato Flakes, Fino Dark Chocolate Buttons, and Actiwhite. | |
| Spider-Whoopies | Martin Braun KG | Spider-Whoopies is a baked good that is decorated in order to look like spider webs. This formulation is created with the products Mohrenglanz Dark Chocolate and Vanilla. | |
| Spikey Bread (Formulation #05-044) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | Sponge Cake (Formulation #R3732001/2011) is a formulation to produce a delectable sponge cake using Bakels Sponge Mix Complete. | |
| Sponge Cake (Formulation #R3756001/2011) | Bakels Worldwide | Sponge Cake (Formulation #R3756001/2011) is a formulation to create an exceptional sponge cake using the products Apito Sponge Mix Special and Ovalett Special. | |
| Sponge Cakes Extended sponginess, with PentaCake ESP 6650 | Pentaor | This formulation is a recipe for extra spongy muffins and cupcakes which can be filled after baking. It utilizes the product PentaCake ESP 6650 at a concentration of 3.5%. | |
| Sponge Cakes Extended sponginess, with PentaCake ESP 6670, 10% oil | Pentaor | This formulation is a recipe for high volume fluffy sponge cakes, custard cakes, and soft cookies. PentaCake ESP 6670 helps promote extended sponginess. | |
| Sponge Cakes With PentaCake SP 6600 | Pentaor | This formulation is a recipe for Sponge Cakes with PentaCake SP 6600. It produces sponge muffins and cupcakes that can be filled after baking, such as custard cakes, small bar-cakes, and "teddy bear" cakes. | |
| Sponge Mix (Formulation #R3710002/2011) | Bakels Worldwide | Sponge Mix (Formulation #R3710002/2011) is a formulation to create a sweet sponge cake using Pettina Sponge Mix Complete. | |
| Sponge Roll (Formulation #R2113001/2011) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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...view more 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. view less | |
| Sprouted Grain Baguette | Puratos | Sprouted Grain Baguette is a baguette that is a decorated by being cut across the top. This formulation is created with the products Intens Fresh 1-40 and Sapore Softgrain Sprouted. | |
| St. Honoré Torte | Martin Braun KG | St. Honoré Torte is a chocolate and cream flavored dessert product in the form of a baked pastry with chocolate and fruit toppings. This formulation features the product Creme Francaise. | |
| Standard Loaf Bread (05045) (Formulation #05-045) | Bakels Worldwide | 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) | Bakels Worldwide | 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...view more 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. view less | |
| Standard Loaf Bread (09014) (Formulation #09-014) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | Star Cakes (Formulation #09-062) is a formulation to make fun, decorative star-shaped cakes using Bakels Baking Powder, Ovalett Cake Emulsifier, Bakels Margarine Special, and Bakels Whipping Cream. | |
| Star Cookies | Puratos | Star Cookies is a cookie recipe made with almond powder and cut into the shape of stars then made into a cookie sandwich with raspberry fillings and sprinkled with powdered sugar. This formulation is created with the product Tegral Satin Creme Cake, | |
| Steam Pau (Formulation #R1936012/2011) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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...view more 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. view less | |
| Strawberry Cake (Formulation #04-056) | Bakels Worldwide | 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...view more 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%. view less | |
| Strawberry Cream Cake (Formulation #11-010) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | Strawberry Roll (Formulation #R3715003/2011) is a formulation to produce sweet strawberry cake rolls using Bakels Sponge Mix Complete (M) and Apito Flavouring Paste – Strawberry. | |
| Strawberry Shortcake | Puratos | Strawberry Shortcake is a yellow layer cake that is layered alternately with whipped icing and strawberries and decorated with strawberries. This formulation uses the products Chantypak and Tegral Satin Yellow Layer Cake. | |
| Strawberry Slice (Formulation #06-092) | Bakels Worldwide | 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) | Bakels Worldwide | 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 Diamo...view more 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. view less | |
| Strawberry-Banana Medley (Formulation #10-015) | Bakels Worldwide | 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) | Bakels Worldwide | Streusel Topping (Formulation #R1525/1528011/2011) is a formulation to create a sweet, crumbly streusel topping using Bakels Margarine P and Castor Sugar. | |
| Stuffed Bread Sticks (Formulation #09-035) | Bakels Worldwide | Stuffed Bread Sticks (Formulation #09-035) is a formulation to create zesty stuffed breadsticks using Bakels Instant Active Dry Yeast (Low Sugar), Butta Butteroils Substitute, Bakels Shortening, and Bakels Pesto Base. | |
| Sub Roll | Puratos | Sub Roll is a bread used for a variety of applications such as sandwiches, etc. This formulation uses the products S500 Red, Sapore Panarome and Puraslim. | |
| Sugar Cookies (11-036) (Formulation #11-036) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | Sultana Cookies (Formulation #R730c) is a formulation to make scrumptious sultana cookies using Bakels Cookie Concentrate. | |
| Sultana Loaf (Formulation #R101e) | Bakels Worldwide | 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) | Bakels Worldwide | 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. |
