ENTRY NO.

1
A New and Marketable Product MUSCA, Mary Pauline J. June 12, 2012

INGREDIENTS: all purpose flour

granulated sugar

MATERIALS: powdered milk mongo, crushed (Red or Green) butter, softened polvoron, molder Japanese paper or cellophane then wraps. mongo, crushed 11/8 cup butter softened 11/2 cup granulated sugar

RECIPE: 4 cups all purpose flour 2 cups powdered milk

PROCEDURE: 1. Heat a frying pan. Toast the flour until you smell the aroma and the color turns light brown. Once the flour is toasted, let it cool down for about 20 minutes then transfer to a mixing bowl. Add the powdered milk then stir using a balloon whisk. 2. Put-in the granulated sugar then stir again. Add-in the crushed pinipig then stir until very ingredient is well distributed. Pour-in the softened butter and mix well. You may use your clean hands in doing the procedure. After mixing, let it stand for at least 10 minutes to allow the butter to cool. This will make the mixture more intact. Using a polvoron molder, scoop the mixture and put it on top of a precut Japanese paper or cellophane then wrap

THE FINISHED PRODUCT

PICTURES DURING THE PREPARATION:

Pictures of the PROCESS/PROCEDURE S /METHODS

Pictures of the PROCESS/PROCEDURE S /METHODS

NOTE: 1ENTRY/1 STUDENT. You may have same format/pictures with your partner but you will be graded individually through presentation. -maximum of 3 pages for Entry NO.3

MARY PAULINE J. MUSCA

(Instructor, EBP 313)

CRITERIA
Innovativeness (30%) Originality (15%) Creativity (10% Taste/Features (15%) Presentation (15%) Punctuality (10%) Format (5%) : ________ : ________ : ________ : ________ : ________ : ________ : ________

TOTAL (100%)

: _________