Baking Two Heating Elements in Baking Public bakeries started to

- technique of cooking food in an 1. Bottom for baking - established in Greece sometime take shapes
oven by dry heat method and 2. Top for broiling between 300 and 200 B.E.C. In a By the Grains
applied evenly throught the oven or HISTORY OF BREAD (Bronze Age) beehive- Phoenicians grounded in
only from the bottom element Dawn of man grain dominated, shaped and Greeks hourglass
hunters of meat, wild grains kept them Greek cultured influenced the Roman oven made in 600 B.E.C. containing
Dry heat method of baking alive on the trail Empire of adobe bin or
- changes the structures of starches Discovery of wild grain seed and its - bakery know-how transformed and or bricks hopper
in the food and causes its outer plantation on the choosen climate and really flourished (grains
sufaces to turn its color to brown, site, less dependence on hunting ability poured),
giving it an attractive appearance was practiced Roman Empire formed, absorbing Greece bellow were
and taste, while partially sealing the First, man satisfiied eating raw grain Conquerors also absorbed baking industry two stones,
foods moisture seeds. Next he learned to grind seeds moved
- between stones to make flours. Pastillarium or the first pastry and cooks against
Browning association each other,
- cause by caramelization of sugars Swiss Lake Dwellers - bakers guild formed animals and
and the Maillard reaction - learned to mix flour and water into - union of owners was established to men
dough set standards for quality and (harnessed)
Maillard Reaction - poured the mixture on heated employment to the mill to
- chemical reaction between an stones to bake power it
amino acid and a reducing sugar, - flat hard on the outside, soft in the Cato (234-148 B.E.C.) In a peel Romans Similar to to
usually requiring addtion of heat inside - famous historian, mentioned great oven made 100 B.E.C. principles of
- like caramelization, form of non- many different kinds of bread in his from hourgalss
enzymatic browning Same means of baking bread prevailed books: thicker but
- reactive carbonyl group of the sugar through the civilization of: 1. sacrificial cakes made with flour libum adobe or powered by
interacts with the nucleophilic 1. Babylonians 2. groats and cress placenta brick water
amino group of the amino acid, and 2. Chaldeans 3. flour pretzels spira (watermill)
interesting but poorly characterized 3. Assyrians 4. tortes scibilata or air
oder and flavor molecules result. 4. Egyptians 5. fritters globus apherica (windmill)
- (reaction) basis of the flavoring 6. bowl cake meum
industry Royal Baker 7. sweet cake savai BAKING EMERGES
- Type of amino acid determines the - first discovered the first leavened or
resulting flavor raised loaf of bread accidentally in Dark Ages in Europe
Egypt around 5,000 B.E.C. Evolution of Ovens and Milling - Moslems sea trade for their benefit
Maillard Reaction responsible for many Process in the Early Times - Huns harrassment in Norhtern
colors and flavors such as: HISTORY OF BAKING How Bread Originators The Milling Europe
1. Toasted bread was Baked and Era Process - Feudal Lords closed their cities
2. Biscuit Greeks On heated Swiss Lake Grain gates, only simple incoming
3. Roasted or seared meat - first real bakers flat stones Dwellers ground necessities
4. Dried or condensed milk 8,000 years between - Baking unwanted occupation
5. Roasted coffeee Aristophanes (450-385 B.E.C.) ago hollowed- - Wheat practically disapperad
6. The burnished surface (crust) of - Greek scholar out stones, - best bread black variety made of
brioche, cakes, yeast and breads - shows the existence of honey flans which held rye or barley
and patterned tortes the grains
Giving stale while it was 11th Century
- Process wherein overtime baked Dispyrus pounded or - Crusaders drove Moslems back to
goods become hard - Ancient Greeks rubbed with asia and reestablished commerce
- Not due to moisture lost but more - type of doughnut made from crude a round - Baking again become honored
on the reorganization of the way in (unrefined or coarse) flour and stone. profession
which the water and starch are honey In an open Egyptian Principle of - Farmers, grow back wheat for
associated over time - ringcake that was submerged in earthern baker milling (the bread
(similar to re-crystallization) wine and consumed hot jar set on 4,000 years same) but - Bakers reorganized guilds and
coals ago stones became powerful
 - from Roman Empire, art of pastry
cooking gradually spead throughout
Europe and the world
- Pastries and cookies were baked
Honey
- only sweetining agent used in the
Middle Age
Medieval Europe
- produced breads of different sizes,
shapes and quality
BAKING IN AMERICA
Jamestown colonists
- brought baking industry to America
1604
- commerical bakeries operated
new impovement in oven construction,
mixing and also in products
19th century
- bakers made bread, cakes, pies,
biscuits, cookies and crackers
Inter-colony commerce
- increased and wheat from newly
developed western areas was
shipped to East
WHEAT ARRIVES IN THE PHILIPPINES
Wheat
- unlike rice, not indigenous here
Spanish missionaries (early 17th century)
- intened wheat for Eucharistic
wafers
Earliear Accounts indicated Wheat Planted
in the Provinces:
1. Batangas
2. Laguna
3. Cavite
4. Cagayan Valley
Days of Spanish Galleon trade with Mexico
- wheat has been consumed in the
country
Days of Chinese traders (thousand years INDUSTRIAL REVOLUTION Baking Industry in the Philippines
ago) PRESENT TIME - reached its debut and now on its
- some evidence that wheat determined road towards a
consumption predates that period after French Revolution (1789) progressive future
- Baking technology was primitive - many bakers and pastry cooks who
had been servants in the houses of Techniques of dehydration
American Occupation of the Philippines the nobility started independent - improved shelf life of the baked
- saw the country importing flour from business products
the U.S. and this continued until the
late 1950s Artisans Chemical additives
- competed for customers with the - were invented which improve the
1958 quality of their products color, quality and shelf life of baked
- Philippines began flour milling products
operation Marie Antoine (Antonin) Careme (1784-
- Worlds second largest flour 1833) Today
importer (but practically cease, - most Famous Chef during his time - advances in technoloy are gearing
replace by wheat imports) - spectacular constructions of sugar and toward the baking industry from
pastry, which elevated the jobs of cooks and retrigation to sophisticate ovens to
1958-1976 pastry chef to be respected professions transportation that carries fresh
- Consturction and operation of eight ingredients around the world
flour mills scattered all over the Le Patisserie Royal
country - first systematic explations of the Flavorless
pastry chefs activity and recipes - relaim the by consumers and
The Philippine Flour Mills bakers as the old fashioned bread
- now ajudged to be one of the New availability of flours from wheat-growing lost its flavors as the baking
newest and the most modern in the regions of North America became the more inustrialized and
world baked good becaome more refined
New machines were invented and standardized.
Operating Flour Milling Companies
in the Philippines Baking Powder Art and Science of Baking
Name of Location Start of - invented in the mid-19th century - form a noble profession with a rich
the Firm Operation history and long traditions
Republic Pasig October ADVENT OF AN IMPROVED BAKING - with knowledge, skills, taste,
Flour Mills 1958 INDUSTRY IN THE PHILIPPINES judgment, dedication and pride, the
Wellington Pasig February sudent chef can become part of this
Flour Mills 1960 Bakeries have mushroomed in almosrt every profession
Liberty Mandaluyong April 1961 section of the country Knowledge of this heritage
Flour Mills - important part of a culinary
General Mactan, June 1961 2006 educatiom one that serves as a
Flour Cebu - 15,000 bakeries, other baking source of inspiration and
Milling business and culinary schools professional pride
Corp.
Philippine Hondagua, July 1962 Former Bureau of Public School under
Flour Mills Quezon Department of Education
Pillsbury Iligan City September - Encouraged baking as a vocation
Flour Mills 1962 for students under the Home
Universal Pasig October economics curriculum in the
Robina 1970 Elementary and High School
Corp.
Former Philippine College of Arts and Trade
Pacific Tabangao, Jult 1976
Bakers in Manila
Flour Mills Batangas
Inc. - First school to offer baking courses
continuously the whole year round