| Pettina American Brownie (Formulation #R3823001/2011) | Bakels Worldwide | 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) | Bakels Worldwide | Piaya (Formulation #11-027) is formulation to produce tasty, muscovado-filled flatbread biscuits using Bakels Shortening. | |
| Pie Bottom Pastry - Sweet Pastry (Formulation #R750b) | Bakels Worldwide | 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. | |
| Pina Colada Cake | Puratos | Pina Colada Cake is a yellow layer cake that is layered alternately with pineapple filling, icing and coconut and then frosted with coconut. This formulation is created with the products Tegral Satin Yellow Layer Cake, Chantypak and Topfil Pineapple Filli...view more Pina Colada Cake is a yellow layer cake that is layered alternately with pineapple filling, icing and coconut and then frosted with coconut. This formulation is created with the products Tegral Satin Yellow Layer Cake, Chantypak and Topfil Pineapple Filling. view less | |
| Pineapple Cookies (Formulation #R3792002/2011) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | Pinwheel Cookies (Formulation #08-048) is a formulation to make delicious chocolate & vanilla swirl cookies using Bakels Alkalized Cocoa Powder, Brite Vanilla Extra Strength, Bakels Baking Powder, and Butta Butteroils Substitute. | |
| Pistachio Bundt Cake | Puratos | Pistachio Bundt Cake is a white cake that is also baked with pistachio almond paste and sprinkled with powdered sugar. This formulation is created with the product Tegral Satin Creme Cake. | |
| Pistachio Delicacy | Martin Braun KG | Pistachio Delicacy is a sponge-cake layered with chopped pistachios, as well as several different layers of different cream flavors. The formulation features Biscao, Kranfil's Bianco, Alaska-Express Mandarine, and Alaska-Express Pistachio. | |
| Pizza Bases (Formulation #R722l) | Bakels Worldwide | Pizza Bases (Formulation #R722l) is a formulation to create sweet pizza crusts using Fino Scone Mix. | |
| Pizza Dough (Formulation #05-038) | Bakels Worldwide | 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) | Bakels Worldwide | Pizza Dough (Formulation #R7314001/2011) is a formulation to produce delicious pizza crust dough using Bakels Margarine P and Bakels Instant Active Dried Yeast. | |
| Pizza Flavor | Puratos | Pizza Flavor is a delicious accompaniment to Italian bread, used as an appetizer. A bread, it is composed of tomato paste, oregano and garlic. This formulation is created with the product O-Tentic Durum. | |
| Pizza Pockets (Formulation #99-023) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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 Van...view more 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. view less | |
| Polo Wheat Buns (Formulation #07-091) | Bakels Worldwide | 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) | Bakels Worldwide | Polvoron (Formulation #10-004) is a formulation to produce soft, crumbly Filipino shortbread cookies using Bakels Shortening. | |
| Poppy and Yoghurt Cake (Formulation #05-039) | Bakels Worldwide | 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. | |
| Potato & Pork on Multigrain Rye Panxo | Puratos | Potato & Pork on Multigrain Rye Panxo is a sandwich idea made with pork tenderloin, basil leaf, pesto and roasted potato on multigrain rye bread. The rye bread is made with liquid malt as well as other ingredients. This formulation is created with the pro...view more Potato & Pork on Multigrain Rye Panxo is a sandwich idea made with pork tenderloin, basil leaf, pesto and roasted potato on multigrain rye bread. The rye bread is made with liquid malt as well as other ingredients. This formulation is created with the products Sapore Softgrain Multigrain, Sapore Aroldo, and S500 Blue A+. view less | |
| Potato Bread (Formulation #R1525/1528005/2011) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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...view more 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%. view less | |
| P&P Cake (Formulation #09-059) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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. | |
| Profiterole Torte | Martin Braun KG | Profiterole Torte is a pastry decorated with macarons and vanilla cream. This formulation contains the products Choux-mix, Bon Caramel, and Alaska-Express Vanilla. | |
| Prune Cake (Formulation #03-059) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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 ...view more 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. view less | |
| Pumpkin Torte (Formulation #03-033) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | Puto Seko (Formulation #00-040) is a formulation to create tasty Filipino rice cookies using Bakels Baking Powder and Bakels Shortening. | |
| Quark-Dough Ghosts | Martin Braun KG | Quark-Dough Ghosts are pastries cut to look like ghosts and dusted with sugar. This formulation is created with the product Kovanil. | |
| Quiche Varieties (Formulation #R750d) | Bakels Worldwide | Quiche Varieties (Formulation #R750d) is a formulation to produce delicious, flaky quiche/pie crust using Morah Cake Medium Twin and Hercules Baking Powder. | |
| Rainbow Cocktail | Martin Braun KG | Rainbow Cocktail is a strawberry, mango, white chocolate, and cream flavored dessert product in the form of layered mousse fillings presented in a cocktail glass that is topped with fresh fruit. This formulation features the products Fruchti-Top Strawberr...view more Rainbow Cocktail is a strawberry, mango, white chocolate, and cream flavored dessert product in the form of layered mousse fillings presented in a cocktail glass that is topped with fresh fruit. This formulation features the products Fruchti-Top Strawberry, Topping Mango, Topping Chocolate, Panna Cotta Dessert, Mousse au Chocolat White, and Bienex, Florentine Mix. view less | |
| Rainbow Cookies (Formulation #R730r) | Bakels Worldwide | Rainbow Cookies (Formulation #R730r) is a formulation to create colourful candy cookies using Bakels Cookie Concentrate. | |
| Rainbow Pan De Putok (Formulation #05-040) | Bakels Worldwide | 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...view more 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. view less | |
| Ranger Cookies | Connecticut Coconut Company | This is a recipe for Ranger Cookies utilizing the product Coconut Flour and Desiccated Coconut - Fancy Shred Cut with vegetable shortening, butter, brown sugar, granulated sugar, vanilla, salt, eggs, all-purpose flour, baking powder, baking soda, old-fash...view more This is a recipe for Ranger Cookies utilizing the product Coconut Flour and Desiccated Coconut - Fancy Shred Cut with vegetable shortening, butter, brown sugar, granulated sugar, vanilla, salt, eggs, all-purpose flour, baking powder, baking soda, old-fashioned rolled oats, chocolate chips, and crispy rice cereal or cornflakes. view less | |
| Raspberry Cheesecake Muffin | Puratos | Raspberry Cheesecake Muffin is a yogurt cake muffin mix that is mixed with cheesecake and raspberry filling and then filled with cheesecake. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake, Deli Cheesecake, and Topfil ...view more Raspberry Cheesecake Muffin is a yogurt cake muffin mix that is mixed with cheesecake and raspberry filling and then filled with cheesecake. This formulation is created with the products Tegral Satin Supreme Yogurt Creme Cake, Deli Cheesecake, and Topfil Premier Raspberry Filling. view less | |
| Raspberry Chocolate Cake | Puratos | Raspberry Chocolate Cake is a devil's food cake that is soaked in raspberry syrup, with chocolate icing piped onto the cake, then pipe a thin layer of raspberry filling onto that cake, melt chocolate ganache onto that layer. This formulation is created wi...view more Raspberry Chocolate Cake is a devil's food cake that is soaked in raspberry syrup, with chocolate icing piped onto the cake, then pipe a thin layer of raspberry filling onto that cake, melt chocolate ganache onto that layer. This formulation is created with the products Tegral Satin Devil's Food Layer Cake, Classic Raspberry, Topfil Premier Raspberry Filling, Puratop Silk-y Smooth Chocolate Icing, Belcolade Ganache and Chocolate White Shavings. view less | |
| Raspberry Cream Snack Cake | Puratos | Raspberry Cream Snack Cake is a yellow cake that is piped with white filling, dipped in red flavoring and rolled and completely covered in desiccated coconut. This formulation is created with the products Tegral Satin Yellow Layer Cake, Puratop White N' F...view more Raspberry Cream Snack Cake is a yellow cake that is piped with white filling, dipped in red flavoring and rolled and completely covered in desiccated coconut. This formulation is created with the products Tegral Satin Yellow Layer Cake, Puratop White N' Fluffy, Classic Raspberry and Harmony Classic Neutra. view less | |
| Raspberry Dessert Bar Short Crust | Puratos | Raspberry Dessert Bar Short Crust is a layered dessert bar with a cake dough base, raspberry filling, streusel crumbs and powdered sugar. This formulation is created with the products Tegral Satin Creme Cake and Bakefil Raspberry Filling. | |
| Raspberry Jam Bars (Formulation #10-045) | Bakels Worldwide | Raspberry Jam Bars (Formulation #10-045) is a formulation to produce delicious oatmeal & jam bars using Apito Lemon Paste. | |
| Raspberry Swirl Cheesecake | Puratos | Raspberry Swirl Cheesecake is a raspberry flavored cheesecake that has a graham cracker crust. This formulation is created with the products Deli Cheesecake and Topfil Premier Raspberry Filling. | |
| Raspberry-Basil Cake | Martin Braun KG | Raspberry-Basil Cake is a torte composed of a short pastry base, a tart au chocolat layer, yoghurt raspberry cream and basil-cristaline mix. This formulation is composed of the products Murbella, Tart au Chocolat, Alaska-Express Yoghurt-Raspberry, and Cri...view more Raspberry-Basil Cake is a torte composed of a short pastry base, a tart au chocolat layer, yoghurt raspberry cream and basil-cristaline mix. This formulation is composed of the products Murbella, Tart au Chocolat, Alaska-Express Yoghurt-Raspberry, and Cristaline Neutral. view less | |
| Red Choco Cake (Formulation #13-010) | Bakels Worldwide | 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 | Martin Braun KG | Red Velvet Cake is a white chocolate, chocolate, vanilla, and cream flavored dessert product in the form of a cake that is layered with red sponge and cream cheese filling. This formulation features the products Muffin Soft, Schokobella, Schokobella White...view more Red Velvet Cake is a white chocolate, chocolate, vanilla, and cream flavored dessert product in the form of a cake that is layered with red sponge and cream cheese filling. This formulation features the products Muffin Soft, Schokobella, Schokobella White, and Kovanil. view less | |
| Red Velvet Cake (Formulation #R4142b001/2012) | Bakels Worldwide | Red Velvet Cake (Formulation #R4142b001/2012) is a formulation to make a rich red velvet cake using Bakels Red Velvet Cake Mix. | |
| Red Velvet Cream Cheese Cake Bites | Puratos | Red Velvet Cream Cheese Cake Bites are cake balls that are made through the combination of vanilla cake mix and cream cheese icing. These cake balls are then dipped into the cream that has been colored, then cooled, with desiccated coconut or sprinkles ad...view more Red Velvet Cream Cheese Cake Bites are cake balls that are made through the combination of vanilla cake mix and cream cheese icing. These cake balls are then dipped into the cream that has been colored, then cooled, with desiccated coconut or sprinkles added to the baked good. This formulation is created with the products Tegral Satin Red Velvet Creme Cake, Puratop TFA Free Swirl n Frost Cream Cheese and Carat Decorcrem White. view less | |
| Red Velvet Donut Cake | Puratos | Red Velvet Donut Cake is a red velvet cake that is piped with cream cheese, covered with cherry filling, glazed and then decorated with white chocolate stripes. This formulation is created with the products Tegral Satin Red Velvet Creme Cake, Cremfil Crea...view more Red Velvet Donut Cake is a red velvet cake that is piped with cream cheese, covered with cherry filling, glazed and then decorated with white chocolate stripes. This formulation is created with the products Tegral Satin Red Velvet Creme Cake, Cremfil Cream Cheese Filling, Topfil Cherry Filling, Harmony Ready Neutra and Carat Coverlux White. view less | |
| Red Velvet Muffin (Formulation #R4142001/2012) | Bakels Worldwide | Red Velvet Muffin (Formulation #R4142001/2012) is a formulation to make rich red velvet muffins using Bakels Red Velvet Cake Mix. | |
| Red Velvet Raspberry Cheesecake | Puratos | Red Velvet Raspberry Cheesecake is a layered treat that has a crust on its bottom, a layer of cheesecake, a layer of red velvet cake mix and then another layer of cheesecake, finally it is topped with raspberry filling and glazed with mirror glaze. This f...view more Red Velvet Raspberry Cheesecake is a layered treat that has a crust on its bottom, a layer of cheesecake, a layer of red velvet cake mix and then another layer of cheesecake, finally it is topped with raspberry filling and glazed with mirror glaze. This formulation is created with the products Tegral Satin Red Velvet Creme Cake, Topfil Premier Raspberry and Miroir Neutre. view less | |
| Red Velvet Whoopie Pies (Formulation #14-003) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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...view more 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. view less | |
| Roman Onion Bread & Rolls (05041) (Formulation #05-041) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | Royal Icing (09083) (Formulation #09-083) is a formulation to produce sweet regal icing using the product Actiwhite. | |
| Royal Praliné Slice | Martin Braun KG | Royal Praliné Slice is a chocolate, egg-flip, and apricot flavored dessert product in the form of a cream cake slice. This formulation features the products Alaska-Express Neutral, Dessert Paste Egg Flip, and Mohrenglanz Vanilla. | |
| Ruebli Torte | Martin Braun KG | Rueblie Torte is a carrot, apricot, amaretto, and nut flavored dessert product in the form of a baked round cake layered with short pastry, apricot jam, and Ruebli sponge which is then topped with apricot jam, fondant, and nuts. This formulation features ...view more Rueblie Torte is a carrot, apricot, amaretto, and nut flavored dessert product in the form of a baked round cake layered with short pastry, apricot jam, and Ruebli sponge which is then topped with apricot jam, fondant, and nuts. This formulation features the products Mürbella, Nousino, Royal Paste Amaretto, and Marzipan Rübli. view less | |
| Rum and Raisin Cookies (Formulation #R730p) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | 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 | Puratos | Rye Bread is a rye flavored bread that is molded into oval shaped loaves that has ground caraway seeds. This formulation is created with the products S500 Green A+, Intens Fresh 1-40, Sapore Aroldo and Sapore Softgrain Rye CL. | |
| Rye Bread (00044) (Formulation #00-044) | Bakels Worldwide | 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) | Bakels Worldwide | 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) | Bakels Worldwide | Rye Bread (Formulation #R3821001/2011) is a formulation to produce excellent rye bread using Fino Rye Base, Butta Butteroils Substitute, and Lecitem Pumpables. | |
| Rye Grains and Cranberries | Puratos | Rye Grains and Cranberries is a breakfast bread that is a rye dough infused with dried cranberries. This formulation is created with the products O-tentic Durum and Sapore Softgrain Rye CL. | |
| S500 Baguette | Puratos | S500 Baguette is a bread that is cut and shaped into an elongated form before baking. This formulation is created with the products S500 Red and Sapore Traviata. | |
| S500 Crusty Dinner Roll | Puratos | S500 Crusty Dinner Roll is an undecorated, baked roll that has a crispy exterior. This formulation is created with the products S500 Red, Sapore Traviata and Intens Short. | |
| S500 Italian Bread | Puratos | S500 Italian Bread is a crispy semolina flour bread that has a soft interior. This formulation contains the products S500 Red, Sapore Tosca and Intens Fresh 1-40. | |
| Sacher Sheet | Martin Braun KG | Sacher Sheet is a chocolate flavored dessert product in the form of a Sacher sheet cake. This formulation features the product Sacher Spezial Mix. | |
| Sacher Sponge | Martin Braun KG | Sacher Sponge is a chocolate flavored dessert product in the form of a Sacher cake. This formulation features the product Sacher Spezial Mix. |
