| Lemon Raspberry Cake (Formulation #07-033) | Bakels Worldwide | Lemon Raspberry Cake (Formulation #07-033) is a formulation to make a decadent lemon & raspberry cake using the products Bakels Muffin Mix, Apito Lemon Paste, Les Fruits Raspberry 50%, and Whip-Brite Whipped Topping Powder. | |
| Lemon Raspberry Slice | Puratos | Lemon Raspberry Slice is a yellow cake that is piped on top with lemon cream and sprinkled with raspberry crumbles and then covered with a second layer of cake as well as layered with deli citron and glazed with miroir and the cake is then garnished with ...view more Lemon Raspberry Slice is a yellow cake that is piped on top with lemon cream and sprinkled with raspberry crumbles and then covered with a second layer of cake as well as layered with deli citron and glazed with miroir and the cake is then garnished with whipped cream and fruits and chocolate. This formulation is created with the products Tegral Satin Yellow Layer Cake, Deli Citron Filling, Chantypak and Miroir. view less | |
| Lemon Squares (Formulation #04-039) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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 - Le...view more 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. view less | |
| Lemon Whoopie Pie (Formulation #11-059) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | Loaf Bread (07076) (Formulation #07-076) is a formulation to create tasty semi-sweet bread loaves using Bakels Instant Active Dry Yeast (High Sugar), Rotitex, Dobrim Nobro, Monofresh, and CSP 60. | |
| Loaf Bread (08032) (Formulation #08-032) | Bakels Worldwide | Loaf Bread (08032) (Formulation #08-032) is a formulation to make loaves of tasty semi-sweet bread using Fino Potato Flakes, Bakels Instant Active Dry Yeast (High Sugar), Bakels Shortening, and Lecitem Supreme Bread Improver. | |
| Loaf Bread (09015) (Formulation #09-015) | Bakels Worldwide | Loaf Bread (09015) (Formulation #09-015) is a formulation to produce delicious semi-sweet bread loaves using Bakels Instant Active Dry Yeast (High Sugar), CSP 60, and Lecitem Pumpables. | |
| Loaf Bread (09016) (Formulation #09-016) | Bakels Worldwide | Loaf Bread (09016) (Formulation #09-016) is a formulation to produce tasty loaves of semi-sweet bread using Bakels Instant Active Dry Yeast (High Sugar), CSP 60, and Lecitem Pumpables. | |
| Loaf Bread (10008) (Formulation #10-008) | Bakels Worldwide | Loaf Bread (10008) (Formulation #10-008) is a formulation to create delectable semi-sweet bread loaves using Bakels Instant Active Dry Yeast (Low Sugar), CSP 60, Dobrim Extra Strength, and Bakels Shortening. | |
| Loaf Bread (10061) (Formulation #10-061) | Bakels Worldwide | Loaf Bread (10061) (Formulation #10-061) is a formulation to make delicious loaves of semi-sweet bread using Bakels Instant Active Dry Yeast (Low Sugar), CSP 60, Bakels Shortening, and Dobrim Sweet. | |
| Loaf Bread, Reduced Sugar (Formulation #10-006) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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 Ex...view more 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. view less | |
| Low Cost Sweet Dough (Formulation #08-034) | Bakels Worldwide | 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 Albume...view more 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. view less | |
| Low Sugar Green Tea Cheesecake (Formulation #05-027) | Bakels Worldwide | 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) | Bakels Worldwide | Macapuno/Ube Bake Roll (Formulation #00-030) is a formulation to produce fruity Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Margarine Special, and Bakels Shortening. | |
| Macaron Cake | Martin Braun KG | Macaron Cake is a white chocolate, apricot, wildberry, blueberry yoghurt, and vanilla flavored dessert product in the form of a layered cake. This formulation features the products Kabi, Macarons, and Alaska-Express Yoghurt-Blueberry. | |
| Macaron Dessert | Martin Braun KG | Macaron Dessert is an almond, lemon, white chocolate, raspberry, and mocha flavored dessert product in the form of layered fillings presented in a glass cup and topped with macaron cookies. This formulation features the products Bon Citron, Macarons, Scho...view more Macaron Dessert is an almond, lemon, white chocolate, raspberry, and mocha flavored dessert product in the form of layered fillings presented in a glass cup and topped with macaron cookies. This formulation features the products Bon Citron, Macarons, Schokobella White, Dessert Paste Raspberry, Schokobella Milk Chocolate, Dessert Paste Mocca, Bianka, and Dessert Paste Lemon. view less | |
| Macarons (Formulation #09-086) | Bakels Worldwide | 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) | Bakels Worldwide | Macarons (Formulation #R3110002/2011) is a formulation to create scrumptious almond cookie sandwiches using Actiwhite and Apito Vanilla Vanola. | |
| Macaroon Brownies (Formulation #08-035) | Bakels Worldwide | 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 | Connecticut Coconut Company | This is a recipe for Macaroons utilizing the product Desiccated Coconut- Flake Cut/ Fancy Shred Cut with condensed milk, eggs, butter, sugar, all purpose flour, vanilla, and baking powder. | |
| Macaroons (Formulation #10-002) | Bakels Worldwide | Macaroons (Formulation #10-002) is a formulation to create tasty coconut mini cakes using the product Apito Butta Vanilla Essence. | |
| Madeira Cake (Formulation #R220a) | Bakels Worldwide | Madeira Cake (Formulation #R220a) is a formulation to make delicious Madiera cakes using Morah Cake Medium, P3, Hercules Baking Powder, Balec, and Castor Sugar. | |
| Magdalena Cupcakes | Puratos | Magdalena Cupcakes is a cupcake recipe that uses yellow layer cake mix as a base and, once baked, is dipped into dark chocolate or white chocolate then drizzled with white or dark chocolate. This formulation is created with the products Tegral Satin Yello...view more Magdalena Cupcakes is a cupcake recipe that uses yellow layer cake mix as a base and, once baked, is dipped into dark chocolate or white chocolate then drizzled with white or dark chocolate. This formulation is created with the products Tegral Satin Yellow Layer Cake Mix, Carat Coverlux Dark and White. view less | |
| Malted Multiseed Bread (Formulation #R395901/2011) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | Mamon (09087) (Formulation #09-087) is a formulation to produce scrumptious Filipino sponge cakes using Bakels Cake Concentrate. | |
| Mamon Bread (Formulation #06-067) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | Mamon Tostado (08036) (Formulation #08-036) is a formulation to make delicious Filipino toasted sponge cakes/cookies using Bakels Baking Powder and Ovalett Cake Emulsifier. | |
| Mandarin Cream Cheese Slice | Martin Braun KG | Mandarin Cream Cheese Slice is a mandarin flavored dessert product in the form of a slice of cheese cake. This formulation features the products Fruit Puree Mandarin, Cheesequick, and Cristaline Yellow, | |
| Mango Chocolate Treat | Martin Braun KG | Mango Chocolate Treat is a pastry covered by a swiss roll and layered with cream and glaze. The formulation features Tarte Au Chocolat, Alaska-Express Chocolate, Alaska-Express Cappuccino, Bon Caramel Salé, and Cristaline Caramel. | |
| Mango Cranberry Overload (Formulation #11-048) | Bakels Worldwide | Mango Cranberry Overload (Formulation #11-048) is a formulation to produce a decadent mango & cranberry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Bakels Muffin Mix, and Whip-Brite Whipped Topping Powder. | |
| Mango Cream Cheese Torte | Martin Braun KG | Mango Cream Cheese Torte is a mango flavored dessert product in the form of a cheese cake torte. This formulation features the products Fruit Puree Mango, Alaska 666, Cheesequick, and Kabi. | |
| Mango Delight | Martin Braun KG | Mango Delight is a mango and apricot flavored dessert product in the form of a round cake that is layered with short pastry, apricot jam, and Swiss cake roll. This formulation features the products Alaska-Express Mango, Cristaline Yellow, and Cristaline R...view more Mango Delight is a mango and apricot flavored dessert product in the form of a round cake that is layered with short pastry, apricot jam, and Swiss cake roll. This formulation features the products Alaska-Express Mango, Cristaline Yellow, and Cristaline Red. view less | |
| Mango Pandan Torte (Formulation #05-028) | Bakels Worldwide | Mango Pandan Torte (Formulation #05-028) is a formulation to create a creamy mango & pandan layer cake using Pettina Sponge Mix Complete, Apito Pandan Paste, and Whip-Brite Whipped Topping Powder. | |
| Mantecada | Puratos | Mantecada is a corn muffin recipe that is typical of Spanish cuisine. This formulation is created with the product Tegral Mantecada. | |
| Mantecada with Pineapple Filling | Puratos | Mantecada with Pineapple Filling is a muffin that has a pineapple filling and coconut base. These muffins are then coated in desiccated coconut. This formulation contains the products Tegral Mantecada, Topfil Pineapple Filling and Harmony Sublimo Neutra. | |
| Maple Walnut Bread Muffin | Puratos | Maple Walnut Bread Muffin is a baked good that contains sweet maple and walnuts. This formulation is created with the products O-tentic Durum, Intens Short, Intens Fresh 1-40 and Puraslim. | |
| Maracuja Mousse Cake | Martin Braun KG | Maracuja Mousse Cake is a chocolate, mango, apricot, and yoghurt-maracuja flavored dessert product in the form of a layered mousse cake. This formulation features the products Bellanossa, Alaska-Express Yoghurt-maracuja, Alaska 666, and Cristaline Yellow. | |
| Marble Butter Slice (Formulation #00-032) | Bakels Worldwide | 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 Alka...view more 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. view less | |
| Marc de Champagne Dome | Martin Braun KG | Marc de Champagne Dome is a Marc de Champagne flavored dessert product in the form of a layered pastry dome. This formulation features the products Alaska-Express Neutral, and Royal Paste Marc de Champagne. | |
| Mashed Pumpkin Scones (Formulation #R722s) | Bakels Worldwide | Mashed Pumpkin Scones (Formulation #R722s) is a formulation to create tasty pumpkin scones using Fino Scone Mix. | |
| Matcha Jokonde | Martin Braun KG | Matcha Jokonde is a biscuit roll that is flavored with matcha and spread with icing as well as made with several kinds of filling. This formulation is created with the products Ovasil, Macarons, Schokobella White, Royal Paste Batida de Coco, Kabi, Fruit P...view more Matcha Jokonde is a biscuit roll that is flavored with matcha and spread with icing as well as made with several kinds of filling. This formulation is created with the products Ovasil, Macarons, Schokobella White, Royal Paste Batida de Coco, Kabi, Fruit Puree Exotic Fruits with Ginger and Bienex. view less | |
| Meal Bread Infused with Pesto Base (Formulation #05-030) | Bakels Worldwide | 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) | Bakels Worldwide | 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 ...view more 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. view less | |
| Meal Rye and Walnut Bread (Formulation #06-069) | Bakels Worldwide | 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 App...view more 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%. view less | |
| Meat Thickening and Stabiliser (Formulation #R761a) | Bakels Worldwide | 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) | Bakels Worldwide | 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. | |
| Merindella Cake | Martin Braun KG | Merindella Cake is an almond, fruit, and lemon flavored dessert product in the form of a cream cake with a meringue topping. This formulation features the products Cristaline, Bon Citron, Mandella, Sizilia Lemon Essence, and Ovasil Meringue Mix. | |
| Meringue (100% Actiwhite) (08037) (Formulation #08-037) | Bakels Worldwide | Meringue (100% Actiwhite) (08037) (Formulation #08-037) is a formulation to create baked meringue rosettes using the product Actiwhite. | |
| Mild Sour Baguette | Puratos | Mild Sour Baguette is a bread loaf recipe that has 5-7 cuts. This formulation is created with the products Sapore Amadeo and S500 Green A+. | |
| Milk Bun (Formulation #R3700000/2013) | Bakels Worldwide | Milk Bun (Formulation #R3700000/2013) is a formulation to create delicious Asian-style buns using Bakels Milk Bun Concentrate, Bakels Instant Active Dried Yeast, and Bakels Margarine P. | |
| Mille Eclair | Martin Braun KG | Mille Eclair is a pastry that is a combination of fine crispy and fluffy puff pastry that can be offered in premium bakeries or cafes. This formulation is a product that is created with Choux-Mix, Fruit Puree Lychee with raspberries and rose flavoring, Ka...view more Mille Eclair is a pastry that is a combination of fine crispy and fluffy puff pastry that can be offered in premium bakeries or cafes. This formulation is a product that is created with Choux-Mix, Fruit Puree Lychee with raspberries and rose flavoring, Kabi, Bon Citron, Schokobella and MoreGloss Chips Dark Chocolate. view less | |
| Millefeuille | Martin Braun KG | Millefeuille is a fruit, apple and caramel flavored baked good in the form of a layered dessert pastry. This formulation features the products Fruchti-Top Apple, Bon Caramel, Cristaline, and Bienex, Florentine Mix. | |
| Mimosa Bellanossa | Martin Braun KG | Mimosa Bellanossa is a chocolate, raspberry, apricot, and vanilla flavored dessert product in the form of a layered cake. This formulation features the products Tarte au Chocolat, Kabi, Bellanossa, and Creme Francaise. | |
| MINERAL FORTIFICATION OF BREAD | Marigot Ltd. | Aquamin™ F can be added to fortify bread without significantly impacting on the sensory characteristics of the gluten bread. The application of Aquamin™ F in bread does not have a negative impact on colour, springiness or crust appearance. The addition ...view more Aquamin™ F can be added to fortify bread without significantly impacting on the sensory characteristics of the gluten bread. The application of Aquamin™ F in bread does not have a negative impact on colour, springiness or crust appearance. The addition of Aquamin™ F to gluten bread helps to increase crumb firmness. view less | |
| MINERAL FORTIFICATION OF CEREAL BARS | Marigot Ltd. | Aquamin™ F was evaluated as a source of dietary calcium enrichment in cereal bars compared to cereal bars without added calcium. The application of Aquamin™ F in cereal bars does not have a negative impact on colour, appearance, taste or the ability to ...view more Aquamin™ F was evaluated as a source of dietary calcium enrichment in cereal bars compared to cereal bars without added calcium. The application of Aquamin™ F in cereal bars does not have a negative impact on colour, appearance, taste or the ability to form a cereal bar. The addition of Aquamin™ F helps to increase the crispiness and firmness of the cereal bars while reducing the stickiness of fruit cereal bars. view less | |
| MINERAL FORTIFICATION OF GLUTEN FREE BREAD | Marigot Ltd. | Aquamin™ F can be added to fortify gluten free bread and In turn significantly Improve the nutritional benefits of cellacs. The addition of Aquamln™ F to gluten bread helps to Improve crumb colour and the cell structure and cell walls of gluten free br...view more Aquamin™ F can be added to fortify gluten free bread and In turn significantly Improve the nutritional benefits of cellacs. The addition of Aquamln™ F to gluten bread helps to Improve crumb colour and the cell structure and cell walls of gluten free bread which Is a constant problem for gluten free bakers. The application of Aquamin™ F In gluten free bread does not have a negative Impact on springiness or crust appearance. view less | |
| Mini Doughnuts (Formulation #10-028) | Bakels Worldwide | 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 Lact...view more 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. view less | |
| Mini Pain Chocolate Croissant | Puratos | Mini Pain Chocolate Croissant is a pastry dessert that is made with buttery dough, piped with Belgian chocolate and then decorated with dark or milk chocolate. This formulation is created with the products Sapore Fidelio, Intens Short, S500 Red, Cremfil U...view more Mini Pain Chocolate Croissant is a pastry dessert that is made with buttery dough, piped with Belgian chocolate and then decorated with dark or milk chocolate. This formulation is created with the products Sapore Fidelio, Intens Short, S500 Red, Cremfil Ultim Belgian Chocolate and Carat Coverlux Dark or Milk. view less | |
| Mini Sponge Cakes (Formulation #11-022) | Bakels Worldwide | 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, a...view more 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. view less | |
| Mini-Bee-Sting | Martin Braun KG | Mini-Bee-Sting is a buttery sweet flavored dessert product in the form of a fluffy pastry. This formulation features the products Bienex, Florentine Mix, and Frio. | |
| Mint Chocolate Torte (05031) (Formulation #05-031) | Bakels Worldwide | 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). | |
| Mixed Berries Cheese Bars (Formulation #11-034) | Bakels Worldwide | 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%, Le...view more 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%. view less | |
| Mixed Fruits Cookies (Formulation #R3792003/2011) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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 Walnut Bars | Puratos | Mocha Walnut Bars are chocolate, coffee, walnut and brownie bars that are coated in melted chocolate. This formulation is created with the products Belcolade Cryst-o-Fil Noir, Puratos Classic Mocha and Carat Coverlux Dark. | |
| Mocha Whoopie Pie (Formulation #11-060) | Bakels Worldwide | 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) | Bakels Worldwide | Moist Cheesy Cake (Formulation #10-075) is a formulation to make a rich, creamy specialty cake using Whip-Brite Whipped Topping Powder, Bakels Cake Concentrate, and Apito Lemon Paste. | |
| Monster Fingers | Martin Braun KG | Monster Fingers are short pastry Halloween themed treats that resemble human fingers made with shortpastry and almonds. This formulation is created with the products Murbella and Schokobella-cream red and white. | |
| Morning Bread (05032) (Formulation #05-032) | Bakels Worldwide | Morning Bread (05032) (Formulation #05-032) is a formulation to produce sweet, custard-filled breakfast bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, CSP 60, Butta Butteroils Substitute, and Bakels Bake-Stable Custard Mix. | |
| Mousse Dessert "Black Forest" | Martin Braun KG | Mousse Dessert "Black Forest" is a tart covered in chocolate and cherry mousse as well as fruit puree. This formulation contains the products Mousse au Chocolat, Mousse au Chocolat White and Fruit Puree Red Sour Cherry. | |
| Mud Cake (Formulation #R3804001/2012) | Bakels Worldwide | 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) | Bakels Worldwide | Mud Pie (Formulation #09-120) is a formulation to create chocolatey mud pie slices using Bakels Cake Concentrate, Apito Chocolate Paste, Bakels Alkalized Cocoa Powder, Bakels White Chocolate Truffle (Heat & Pour), and Bakels Dark Choco Fudge. | |
| Muesli Cookies | Puratos | Muesli Cookies are whole grain cookies that also contain dried fruits and nuts. This formulation is created with the products Tegral CL Whole Grain All Purpose Cookie Base and Sapore Softgrain Amber Grain CL. | |
| Muffin in Bread (Formulation #06-071) | Bakels Worldwide | 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 Bakel...view more 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. view less | |
| Muffins | Martin Braun KG | Muffins is a lemon flavored baked product in the form of a basic muffin. This formulation features the products Muffin Soft, and Sizilia Lemon Essence. | |
| Muffins (Formulation #09-101) | Bakels Worldwide | Muffins (Formulation #09-101) is a formulation to produce sweet cake muffins using Bakels Cake Concentrate. | |
| Multi Fibre Apple Muffins (Formulation #R377902/2012) | Bakels Worldwide | Multi Fibre Apple Muffins (Formulation #R377902/2012) is a formulation to create tasty, high fibre apple muffins using Bakels Multifibre Muffin Mix. | |
| Multigrain Boule | Puratos | Multigrain Boule is a boule-shaped bread that is made with semolina flour. This formulation is created with the O-tentic Durum, Sapore Softgrain Wheat and Sapore Rigoletto. | |
| Multigrain Bread Direct | Puratos | Multigrain Bread Direct is a multigrain recipe that could be used in various applications. This formulation uses the products S500 Red and Sapore Softgrain Multigrain. | |
| Multigrain Focaccia | Puratos | Multigrain Focaccia is a multigrain bread shaped into a flattened disk and sprayed with olive oil. This formulation is created with the Sapore Softgrain Multigrain and O-tentic Durum. | |
| Multigrains Bread & Buns (Formulation #R2187001/2011) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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. |
