| Bakery Cream (100% Butter) (Formulation #08-002) | Bakels Worldwide | Bakery Cream (100% Butter) (Formulation #08-002) is a formulation to make a cream filling/icing for baked goods such as layer cakes, using Bakels Shortening. | |
| Butter Cream (Formulation #R1521001/2011) | Bakels Worldwide | Butter Cream (Formulation #R1521001/2011) is a formulation to make a butter cream icing/filling using Bakels Butta Blends and Bakels Cremello. | |
| Butter Cream (Formulation #R1522/1523001/2011) | Bakels Worldwide | Butter Cream (Formulation #R1522/1523001/2011) is a formulation to create a butter cream icing/filling using Bakels Cremello. | |
| Butter Filling (Formulation #R1533014/2011) | Bakels Worldwide | Butter Filling (Formulation #R1533014/2011) is a formulation used to create a rich butter flavoured filling for baked goods. This recipe includes the products Butta Butteroils Substitute and Castor Sugar. | |
| Caramel Pudding (Formulation #38320B) | Bakels Worldwide | Caramel Pudding (Formulation #38320B) is a formulation to create a rich caramel pudding cake using Bakels Caramel Flavoured Delite Cake Mix and Bakels Canola Oil RBD. | |
| Cheese Filling (Formulation #R5793002/2011) | Bakels Worldwide | Cheese Filling (Formulation #R5793002/2011) is a formulation to create a tasty peach cheesecake filling using Bakels Fromage Cake Mix and Butta Butteroils Substitute. | |
| Chocolate Rum and Raisin Pudding (Formulation #38390K) | Bakels Worldwide | Chocolate Rum and Raisin Pudding (Formulation #38390K) is a formulation using Bakels Chocolate Muffin Mix, Apito Rum Flavouring Paste, and Chockex Supreme to make a chocolate rum & raisin pudding cake. | |
| Chocolate Truffle (Formulation #R5370001/2011) | Bakels Worldwide | Chocolate Truffle (Formulation #R5370001/2011) is a formulation to make a tasty chocolate truffle filling/topping using Bakels Chocolate Truffle and Bakels Margarine P. | |
| Choux Paste (Formulation #R3289003/2011) | Bakels Worldwide | Choux Paste (Formulation #R3289003/2011) is a formulation to create delicious choux pastries, filled with blueberry custard or cream cheese filling, using Mastermix Choux Paste Concentrate, Apito Biscuit Mix, and Bakels Margarine P. | |
| Christmas Pudding (using Cake Margarine - Medium Grade) (Formulation #16603H) | Bakels Worldwide | Christmas Pudding (using Cake Margarine - Medium Grade) (Formulation #16603H) is a formulation using Cake Margarine - Medium Grade and Apito Lemon Flavouring Paste to make tasty holiday puddings/fruit cakes. | |
| Coconut Filling (Formulation #R1525/1528012/2011) | Bakels Worldwide | Coconut Filling (Formulation #R1525/1528012/2011) is a formulation to produce a tasty, ready-to-use coconut filling using Bakels Margarine P and Apito Vanilla Vanola. | |
| Coconut Pie Filling (Formulation #R1533001/2011) | Bakels Worldwide | Coconut Pie Filling (Formulation #R1533001/2011) is a formulation to create sweet coconut pie filling using Butta Butteroils Substitute and Castor Sugar. | |
| Continental Butter Cream (Formulation #R1552/1523002/2011) | Bakels Worldwide | Continental Butter Cream (Formulation #R1552/1523002/2011) is a formulation to create a rich butter cream icing/filling using Bakels Cremello. | |
| Franzipan Filling (Formulation #R1533002/2011) | Bakels Worldwide | Franzipan Filling (Formulation #R1533002/2011) is a formulation to create a tasty filling using Castor Sugar and Butta Butteroils Substitute. | |
| Fruit FIlling Using Bakels Piping Gel (Formulation #12-0251) | Bakels Worldwide | Fruit FIlling Using Bakels Piping Gel (Formulation #12-0251) is a formulation to make a sweet fruit filling using Piping Gel Neutral, Apito Blueberry Paste, Apito Flavouring Paste - Lemon, and Apito Flavouring Paste - Strawberry. | |
| Green Tea Cream Cheese Icing (Formulation #06-105) | Bakels Worldwide | Green Tea Cream Cheese Icing (Formulation #06-105) is a formulation to make decorative green tea cream cheese icing using Apito Green Tea Paste and Brite Vanilla Extra Strength. | |
| 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. | |
| Pandan Kaya Filling/Topping (Formulation #04-049) | Bakels Worldwide | Pandan Kaya Filling/Topping (Formulation #04-049) is a formulation to make a tasty pandan coconut jam filling/topping using Pandan Kaya Premix. | |
| 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 |
