Latest File 2

Republic of the Philippines
Department of Education
Region IV-CALABARZON
Division of Cavite
FIAT LUX ACADEME OF GENERAL TRIAS, INC.
Grand Riverside Subdivision, Pasong Camachile 1, General Trias City, Cavite
Chapter I
Introduction
Bakery is a place where products such as bread, cake, and pastries are
baked or sold. The ingredients of bread are flour, yeast, water, salt, and
sugar. Filipinos have been a fond of bread products and they include it
mostly on their meals especially during breakfast. Two of the most popular
baked goods that the Filipinos are acknowledging up to this day are the
Pandesal and Monay.
Pandesal and Monay can be made with usual ingredients like bread
flour, salt, sugar, yeast, water, and oil so bread making is not that difficult
but it requires time to prepare. These breads can be eaten as a replacement of
rice, it can be eaten as breakfast or midday snack because Pandesal and
Monay are served anytime of the day except dinner. Pandesal is popular
choice for breakfast while Monay is a popular choice for mid-afternoon
snack time. Pandesal and Monay are breads that have their own tasty with or
without fillings.
“Nurturing the Mission and Vision”
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This research aims to determine if there is a significant difference
between the sales and production of Pandesal and Monay. Throughout this
study, it will also determine the sales rate of Pandesal and Monay per day for
seven days as well as the production rate of Pandesal and Monay per day for
seven days.
Background of the Study
Pandesal, which literally means "bread of salt", is a typical Filipino
bread that is traditionally served with hot coffee. It is Portuguese in origin
and made of flour, yeast, sugar and salt. It is usually soft, airy, chewy and
has a slightly crunchy crust outside. It is commonly called as ‘poor man's’
bread. It is cheaper compared to rice during the time of war. Not just during
breakfast but one can have pandesal anytime of the day. One can do many
things with pandesal, some may spread margarine on the top while others
sliced it in half and put butter, sugar and jams as spreading. Sometimes, to
be satisfied with its crunchiness, some put it in the oven to make it more
brownish and crispier. (Huerta, 2016).
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Meanwhile, Monay is known as the mother of Filipino breads. This
was originally called pan de monja or nun’s bread and was later called
Monay for short in the Philippine baking industry. The dough for Monay
transforms into the pinagong, the putok, the sputnik, and many others
depending on the water content, proofing (rising of the dough), and baking
time. It is a soft, yellow bread, traditionally marked with a split down the
middle. (Estrella, 2018).
Bakery products, known as the 'instant food', are not produced as fast
as they are consumed. They are the result of careful planning and controlled
production activities. Production of bakery products means the systematic
conversion of raw materials such as wheat flour, sugar, water, and many
more, baking the necessary steps, such as mixing, fermenting, molding,
baking into various bakery products like breads, buns, biscuits, and cakes.
The production of bread begins with mixing of the ingredients. For
this purpose, 32-45% wheat flour, 50-64% water, 2% yeast, 2% salt and
optionally fat, emulsifiers and sugar are combined. Meal consist of ground
grains and flour is meal without brans. The ratio meal/flower determines
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whether the bread will be white or brown. Wholegrain bread is made with
only meal and white bread only consists of flour. Multigrain mixes can also
be used in the process of making bread. Because flour tends to absorb more
water than meal, when the quantity of flour is high, more water has to be
added to the mix. It is important that during the mixing process the yeast
does not come in direct contact with the salt, this could deactivate the yeast.
It is best to add salt last, after the yeast and the other ingredients have been
mixed properly. The so-called ‘wet method’ can also be utilized. According
to this method half of the of flour is added to the total amount of water and
yeast. This is mixed to a smooth blend, and left 3 to 4 hours to ferment
(yeasting) and finally mixed with the remaining half of the flour. This
enables a more complete fermentation and result in a lighter and airier
dough.
Regular Pandesal has been sold for ₱2 each for the last decade,
Lozada said. But with the surging price of ingredients and other costs,
bakery owners have been forced to shrink the size of the pandesal to
maintain its price and protect margins. Slightly bigger pandesal what used to
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be its regular size costs P3 each in most bakeries, including dimasalang.
Consumers, too, have scaled back on their demand. Master baker Dominador
Caguioa, 52, has seen the business prosper and slump through the years, but
noted that sales were no longer as brisk as they were in the 1980s and 90's.
"The sales were better in the 80's and 90's because people were really getting
more than their money's worth." Caguioa said, "During the rainy season,
we'd sell more than usual because pandesal has always been seen as a
readily available staple at any time of the day."
History of Pandesal
Pandesal was introduced to the Philippines in the sixteenth century
during the colonization Spanish colonization, and it is even said that it
would have earlier Portuguese origins.
In the sixteenth century, it was also called “the bread of the poor”
because it was an alternative to rice during the Philippines revolution.
According to the story, pandesal was originally to be modeled as French
bread, the ancestor of French baguette, made from wheat flour, baker’s
yeast, sugar, water and salt. But since the Filipinos were not a large producer
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of flour, they tried using their local flour, which, in turn, changed the texture
from the crust of the original French bread, thus becoming the softer dough
of pandesal.
The majority of Filipinos cannot spend a day without eating pandesal.
As soon as the sun rises, it can be found everywhere in the country and at
any time of the day. People eat pandesal in different ways, but one of the
most favorite ways is to immerse it in a hot coffee at breakfast. As Filipinos
say: “Walang matigas na Pandesal sa mainit na kape” which means “no
pandesal without hot coffee”. People will also make tartines with butter and
jam, peanut butter or even with sardines.
Monay and Pandesal were introduced to Filipino bakeries that have
been part of the country’s bread culture. Filipinos traditionally eat Monay
and Pandesal with a cup of coffee. Every morning or every break is the time
where Filipinos have their coffees with hot pandesal or monay.
Statement of the Problem
This study aims to find out the daily sales and production of Pandesal
and Monay among the bakeries that are located in Grand Riverside
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Subdivision. The researchers would like to seek the answers for the
following questions.
1. Production rate per day for 7 days of the following:
1.1 Pandesal
1.2 Monay
2. Sales rate per day for 7 days of the following:
2.1 Pandesal
2.2 Monay
3. Is there any significant difference between sales and production of
Pandesal and Monay?
Research Objectives
This section includes description of the specific objectives for the
Sales and Production of Pandesal and Monay in Grand Riverside
Subdivision of General Trias City, Cavite.
 To measure the sales and production of Pandesal and Monay that are
being sold daily.
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 To compare which has the highest production rate between Pandesal

and Monay.
 To differentiate the highest sales rate of Pandesal and Monay among
bakeries.
 To know if there is a difference when it comes to production and sales
of these breads, specifically Pandesal and Monay.
Hypotheses
H1: There is a significant difference between Sales and Production of
Pandesal and Monay
H0: There is no significant difference between Sales and Production of
Pandesal and Monay.
Theoretical Framework
As part of the intervention an “ideal” bread recipe was developed. The
recipe was developed through a thoroughly literature search, practical testing
and discussion. This recipe was put together with the intent of it being
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healthy, good tasting and easy to make. To make the bread recipe healthy the
coarseness was made high (78%). This was achieved by including a lot of
whole grain in the recipe. A large amount of water was also a part of the
recipe; thus, the energy content was reduced and the shelf life improved. In
addition, the recipe was based on prolonged fermentation at a low
temperature in refrigerator (up to 24 hours). This was done in order to end
up with an easy and less time-consuming recipe, in addition to trying to
improve the uptake of nutrients from the bread.
This theory supports the researchers’ present study regarding its recipe
that makes it healthier, by its development bread making becomes easier and
this theory proves that bread contains nutrients that cause people to consume
more bread like Pandesal and Monay.
These are a kind of sweet-fried doughnut. They continue to have a
traditional link with convent bakeries, especially around Salamanca. They
certainly have an old tradition as a sweet fried dough, but their association
with nuns and their monastic bakeries has generated many theories about the
name of the sweet. Some suggest that the lightness of the dough is the
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reason for the name. There are others that say that the name refers to various
gastrointestinal problems which nuns were reputed to suffer and which this
little, light doughnut could solve.
This theory talks about Pan de monja, also known as Monay. It
supports the study by proving the existence of the Monay bread and it also
states how was its name given and its basis.
It is our breakfast table staple, eaten in our favorite ways. We dunk it
in our morning coffee or mug of choco. Toasted slightly and torn in pieces, it
is perfect for mopping up a runny fried egg. Slice halfway through, it’s great
stuffed with cheddar slices or an egg salad, peanut butter or coco jam,
hotdog or meat loaf. On weekends when there’s time, pandesal can be sliced
in two for a fancier, piled-on open-faced sandwich or to make into a pizza
pandesal or pandesal is just eaten as is. Often, the neighborhood bakery,
mostly just a short walk from home, has been our source of our morning
pandesal, fresh-baked and still warm. But only Gardenia made pandesal not
just good in the mornings but the whole day or anytime of the day. Because
it is produced by Gardenia, it is made from the premium finest ingredients
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baked in a modern way perfected using a world-class facility. Thus, hot or
not, with or without filling Gardenia Pandesal can be enjoyed anytime of the
day. In just the perfect size, it is easy to pack two or three to snack on during
work breaks, or as a quick lunch, as school baon or merienda and, quickly
stuffed with spreadable cheese or leftovers from dinner, it makes a great
midnight snack when you are watching TV or doing homework late into the
night. And now you need not just rely on the neighborhood bakery to grab a
bite of pandesal. As the source of anything bread-related that is definitely
fresh, delicious, nutritious and convenient, Gardenia has made our favorite
morning staple available all day, every day, in two exciting variants.
Conceptual Framework
The Conceptual Framework illustrates the research problem, data
gathering of the researchers and the expected outcome for the succession of
study.
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OUTPUT
INPUT
A Comparative Study
Sales rate PROCESS
between Sales and
And
Survey
Production of Pandesal and
Production rate
Questionnaire and
Monay among bakeries in
of
Statistical Treatment Grand Riverside Subdivision
Pandesal and Monay per
of General Trias City, Cavite
day
In this figure 1.1 shows three tables which consists the input, process,
and the output. Input shows the variable used in the study which is Pandesal
and Monay with its sales rate and production rate per day. The process
shows the data gathering procedure for the study which is through
questionnaire as well as statistical treatment. And as for the output, it shows
the result of the study conducted for the sales rate and production rate of
Pandesal and Monay.
Significance of the Study
This study will be undertaken to find out the Sales and Production of
Pandesal and Monay in Grand Riverside Subdivision of General Trias City,
Cavite.
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The results of the study will be of great benefit to the following:
Academe. They will be able to use the information gathered by the
researchers in other researches.
Bakery Business Owners. The owners will benefit from this study for they
will be able to think of new strategies to attract new customers and maintain
the loyalty of their old customers.
Businessmen. This study will act as businessmen’s bases to know the
strengths and weaknesses of a bakery.
Community. This study will help the community for them to be aware about
how could a bakery help them in their daily lives and on how the bakeries
can satisfy people’s needs and wants in pastries.
Customers. They will be knowledgeable about how the bakeshop performs
and produces quality of food products when it comes to Pandesal and
Monay.
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Employees/Staffs. This study will help employees or staff to know how the
owners manage the bakery and how the managers distribute the assigned
tasks for their employees.
Future researchers. This study will be very beneficial to the researchers
because this will be their guideline to the topic that they will choose and also
this could be used as a reference of the other researchers whose topic is
closely related to this study.
Residents. They will be aware of the bakeries nearby and they can give
them ideas regarding its production and sales.
Students. This study will help students at their young age to be
knowledgeable about putting up a business-like bakery.
Teachers. Those teachers who are handling business and marketing subjects
will also benefit from this. They can use the information from this study so
that they can also give some pieces of advice and share it to his students.
Scope and Limitations
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The study involves of the specific bakeries that the researchers have
chosen. These bakeries are located at the Grand Riverside Subdivision of
General Trias City, Cavite. The respondents of the study are the owner and
employees.
This study is only limited to the Production and Sales of Pandesal and
Monay. It will cover the period year 2019 to 2020.
Definition of Terms
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To further understand about the contents of the study, the following
represents an initial identification of some terms and it is operationally
defined:
Bakery. Is an establishment that sellA place where bread products such as
Pandesal, Monay and other type of breadscakes are made or sold.
Cheap. Reduced amount of rate or costCharging low prices.
Expenditure. Amount of money that is held forFunds used by a business,
organization, or corporation to attain new assets, improve existing ones, or
reduce a liability and it’s the use of a resource in the operations of thea
business such as the assets and liabilities. .
Franchise. Settlement between two parties that share the same Arrangement
where one party grants another party the right to use its trademark or trade-
name with its authorization to use it for the selling as well as certain
business systems and marketing of products or services.processes, to
produce and market a good or service according to certain specifications.
Income. Money received in exchange for selling bread.
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Marketing. A component that is usedActivities undertaken by a company to
attract promote the customers that will give the business a buying andor
selling operation.of a product or service.
Monay. A local bakery staple in the Philippines made with all-purpose flour,
milk, and salt.
Pandesal. A popular bread roll in the Philippines made with flour, eggs,
yeast, sugar and salt.
Pastries. A dough that isof flour, shortening, and water, used for theas a
base or foundation, and cover for bread productsand covering in baked
dishes.
Produce. Number of breads being baked in a specific time.
Production. It is the act of creating a bread to make it availablean output
which has value and contributes to the consumers. utility of individuals.
Profit. The amount of earnings that exceed expenses for the period.
Rate. PriceA measure or price of the bread.a product
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Sales. EarningsRefers to a company's revenue earned from the bread that has
sold. sales of products.
Sell. An act of providing bread to customers in exchange of money.
Supply. To provide bread forThe quantity of a commodity which is made
available by the producers to its consumers at a certain price.
Chapter II
Review of Related Literature and Studies
This chapter presents the related works of a number of local and
foreign authors, other researchers, and studies derived from the books and
other references such as internet which are all necessary in framing of the
concept of the study. To attain a deeper and better understanding of the
present study, various legal bases, literature, and related to the study is
extensively read and analyzed.
Related Legal Bases
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National Bakery Policy Act of the Philippines of 2004
An act to institute a national bakery industry policy and to create the
national bakery regulatory agency which shall serve as the primary policy
formulation, regulatory and information-based agency of the country that
directly aims for the maintenance of health standards in the preparation of
food products of bakeries throughout the Philippines.
This law provides essential information about the researchers’ study
for it is the law that set-up standards for bakeries or bread shops such as
quality baking, packaging with expiration dates, safety during production,
and reasonable costs that can maximize access to nutrients from bread and
bakery products. This law also measures to improve the malnutrition of the
youth and support the economic development through the baking industry.
This law supports every bakery or bread shops in the Philippines therefore,
this law is related to the researchers’ study.
Foreign Studies
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Baking plays a very important role in Filipino food culture, with our
love for breads and various kakanin, pies, and cakes, were prevalent in
Europe during the 17th century, and as the continent spread its reach across
the seas, they brought the art of baking along with it.
This study supports the study regarding its origin and history. It shows
how Pandesal came to Philippines and how Filipino culture love for breads
are making it popular.
"Back in the Philippines, Pan De Sal is pretty much a part of a
Filipino's breakfast, therefore a majority of Filipino demands a high rate of
production. (Novio, 2014)
This study supports the study about bread production, Pandesal is
already a part of Filipino breakfast, the increase demands and production of
it results in higher sales.
According to the flour mill’s technical team, the typical quality
concerns of pandesal bakers are dough development, dough handling and
proofing. The dough development stage is very subjective for small
neighborhood bakeries that work with the dough break method. A baker may
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use time as a guide and rely on his feeling for the dough. Handling is also
critical in respect of the ease or difficulty of shaping the logs. Judgement of
proofing may also be subjective on the part of the baker.
This study is related to the present study as it discussed about what
bakers ought to imply for the production of pandesal. The researchers
include this because production and pandesal are two of the main focus of
the researchers aside from sales and monay.
According to Zhou et al. (2014) Among all the bakery products, bread
is of particular interest for today's food industry due to its indispensable role
as a staple food across the world. Worldwide, breads are diverse in their
ingredients, processing conditions and appearance.
This study provides information about how bread is a staple food
across the globe with its different aspects needed to consider. This study
supports the present study as it tackles about bread which is a variable for
the present study.
According to Scanlon & Zghal (2001) despite the great variations in
bread types, their structures are generally described as a cellular solid. More
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specifically, breadcrumb is an open‐cell foam consisting of highly connected
pores.
This study provides information about the structures of different types
of bread. The researchers include this for it is all about bread and its
production which is the present study is focusing on.
According to Avalle et al. (2007) Being a cellular solid, bread is
analogue to synthetic foams in many ways. Their mechanical properties are
the results of a subtle interplay between the intrinsic material behaviour of
the underlying solids and the complex microstructure resulting from
processing conditions. Theoretically, one can design a cellular solid with
needed mechanical characteristics by selecting an appropriate combination
of constitutive materials, processing conditions and microstructure.
This study tackles about the processing conditions of bread. The
researchers include this study as related for the present study for the reason
of it is all about bread, which is the variable that the present study is
concentrating.
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According to Shah (2016) "It's not a celebratory food, but one that is
eaten every day, and it's consumed regularly up and down by the rich and by
the poor," she says. "Even if you are just scraping by, you can still afford a
pan de sal".
This study is related to the present study as it states that pandesal is
being consumed everyday by, which the Pandesal, is one of the two
variables that the present study is focusing on.
According to Adams (2013) Cooking by dry heat method in large
ovens is known as baking. Apart from cakes, breads and pastries; meats,
vegetables, poultry and fish can also be baked.
This study presents how baking is done. It is related for the present
study because baking is a process done to make a bread, which is the focus
of the present study specifically, Pandesal and Monay.
Number of pastry chefs increased in Rome during 1 AD. There were
300 pastry chefs at that time. Romans had their own mills to grind grain
flour and baked bread in ovens with chimneys. (Gisslen, 2005)
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The researchers include this because it discusses about bread and its
process for production, which is partially include for the focus of study.
One of the biggest advantages bakeries have over other food-centric
businesses is the unique ability to market themselves. Demand is driven by
consumer preferences and by the extent to which grocery stores choose to
operate their own bakeries rather than buy from commercial bakeries.
Profitability for individual companies is determined not only by the
efficiency of operations, but marketing efforts as well. (Deneen, 2019)
This literature supports the researchers’ present study regarding
bakeries, it discusses the unique way of marketing their product because
there are several bakeries already running in the world.

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Local Studies
According to Flores (2015), Kamuning Bakery’s breads, biscuits and
cakes are described as “artisanal” because they are hand-made by artisan
bakers. They are considered craftsmen who use long traditional processes
and pay close attention to details in mixing the dough for the breads, which
are then baked in an old pugon or wood-fire brick oven.
This study provides information about the production of bread when it
comes to how long it will take by mixing the dough of the bread and the
creation in making pastries before they sell it and being consumed by their
customers.
According to RicPinca (2010), bread is the Philippines’ second staple
and every Filipino eats bread. Though consumed mainly as breakfast and
snack fare, bread is also taken at lunch, usually as burgers and every dinner
time. Bread is a convenient type of food. You do not have to sit and have a
formal dinner just to eat bread.
This study is related to the present study because it describes bread and
how it is being convenient to everyone. This article supports the present

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study that every Filipino like to eat bread therefore there is a large
production of bread.
As a nation tied to a vibrant food culture, beloved staples have become a
huge part of the Filipino lifestyle. A popular must-have in every local dining
table is bread—a universal favorite that has countless versions lining
panaderia shelves across all corners of the Philippines. Apart from history,
socio-cultural practices, cooking methods, and traditions, it also carries
stories that must be preserved and passed on to elevate one’s sense of pride
in local culture and enable one to support local industries. In celebration of
the colorful tradition of Filipino bread-making and to honor of our food
culture, Pilmico has partnered with Max’s Corner to spearhead a nationwide
bread competition, aptly called the Tinapay Natin Pinoy Bread Baking
Competition. (The Manila Times, 2016)
This study supports the researchers’ present study as it stated that staple
have become huge part of the Filipino lifestyle that in every dining table,
bread is always served. It contributes as evidence to the study that the
production of bread is getting higher.
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DeJaReRo Panadero made a twist on making amore delicious yet
healthier flavored Pandesal by mixing fresh malunggay, also known as
moringa leaves. Malunggay is named as the most nutritious green leafy
vegetables in the Philippines for its remarkable amount of vitamins and
health benefits, According to experts, malunggay has over 90 nutrients,
many different antioxidants, packed with different vitamins and minerals
especially iron and essential amino acids and is able to cure over 300 health
related problems (Isaguirre,. et al, 2019).

This study helps the researchers’ present study for the production of
Pandesal that can have another flavor to gain customers, this will serve as
evidence to the researchers’ present study regarding its production.

One of the most important Filipino breads is the ubiquitous Pandesal,
which was introduced to the Philippines in the 16th century. It was the
Spaniards’ counterpart to the French baguette. Pan de sal means “bread of
salt” in Spanish, for the pinch of salt that is added to the dough. Originally,
this bread had a hard crust because it was made with wheat flour. Due to the
lack of wheat production, Filipino bakers eventually had to use a different
type of flour which resulted to the softer Pandesal that we find in our
favorite panaderias across the country today (The Manila Times, 2016).
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This study helps the researchers with the production of Pandesal that
is one of the most important Filipino breads, therefore bakeries produce a
greater number of Pandesal and also gained higher sales rate for its
consumption.
Pandesal or Philippine salt bread, basically composed of wheat flour,
sugar, salt, shortening, and yeast, is considered as the traditional breakfast
bread staple in the country (Albala, et al 2011). Breads that are leavened
with carbon dioxide gas produced by yeast are also known as yeast breads
(Luna, (2005) & (Brown, (2010). Indigenization of bread in the local
Philippine food culture was considered as the result of the introductions of
wheat flour as an ingredient and baking as a mode of cooking by Spanish
and other foreign settlers in the country (Fernandez & Best 2000).
This study is related to the researchers’ present study as it discusses
the traditional breakfast bread staple in the country which is Pandesal that
supports the researchers’ study to know that Pandesal has the highest sales.
In the Philippines, most bake shops and bakeries sell Pandesal.
Sometimes, this is sold in rolling stores (usually a honking bicycle with a big
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box on the back). When purchasing from a neighborhood bakery, be sure to
be there before 8 in the morning because the supply runs out after that time.
(Pandesal Recipe, 2009).
This study supports the study when it comes to sales. Nearly all of
bakeries if not all of them are selling Pandesal. It gives view on how
Pandesal are being sold. It shows that Pandesal is highly demand thus before
8 it will be sold out.
Pan de sal is the classic Filipino bread. It is actually not Spanish in
origin, but Portuguese. Pan de sal means salted bread but it is actually
sweeter than it is salty. It is traditionally served as a breakfast roll —
buttered and dipped in coffee — but it has made its way to the dinner table.
(Belen, 2010)
This study gives a brief background regarding Pandesal bread. It
shows the evolution of Pandesal that it is now traditionally served as a
breakfast and is usually paired with coffee.
While the main lunch and dinner or supper for the Pinoy is still heavy
on rice, the second choice is usually bread in all forms, to include specialty
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breads and cakes. This is especially true for what Pinoys have for breakfast
and merienda. (Sy, 2015)
When it comes to Pinoy lunch or dinner bread naturally became its
second choice next to rice. This literature supports the study when it comes
to demands of bread and its popularity which is relating to its production.
Pandesal is the most popular local bread in the Philippines. It is the
Spanish term for “salt bread,” since the name originated during the 16th
century Spanish colonial era. Most bakeries all over the country, from small
backyard establishments to industrial bakeries, produce and sell this bread.
(Gabriel, 2016)
This study supports the study regarding popularity of bread
production gives a brief history and background regarding pandesal origin.
Pandesal is widely known to the Philippines most bakeries if not all of them
are selling pandesal.
Foreign Literature
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The trend toward innovation plays a vital role in enabling bakeries to
offer more value-added pan de sal varieties and compete in the market.
Because of this, bakers are reinventing the classic pan de sal so that they can
offer healthier and better tasting options. There are new pan de sal variants
such as malunggay (horseradish) pan de sal,squash pan de sal, cheese pan
de sal, to mention a few. (Mollenhauer &and Gabriel, 2016).
The literature gives a brief discussion about varieties of Pandesal that
are being produce in some places in our country wherein bakeries are
reinventing the ordinary Pandesal as it gets customers’ interest by giving
them flavour options to increase their sales and give their unique strategy to
gain more consumers.
According to Eat Halal (2014), you might think that keeping prices
down would be a good way to increase sales. But with bread, low cost and
low quality have become so intertwined that conventional economics are
turned on their head. We produce some of the least expensive bread in
Europe, but our bread consumption is also one of the lowest.
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This literature supports the study regarding sales for it contribute to a
strong understanding about reducing cost not necessarily means higher sale
because it has to deal with bread quality.
According to Mondal and Datta (2007), bread is a basic dietary item
dating back to the Neolithic era, which is prepared by baking that is carried
out in oven. Control of the production and distribution of bread has been
used as a means of exercising political influence over the populace for at
least two millenia. Several experimental and mathematical models are
developed for clear understanding of baking. Baking technology, evolution
of baking ingredients, thermophysical properties of bread as functions of
moisture content and baking time are reviewed.
This literature is related to the researchers’ study since it is all about
bread, including the evolution of ingredients and also the properties of bread.
It says that bread is a basic dietary way back Neolithic era and it develops
several models to understand more about baking. In this literature, it reviews
the moisture content and baking time so this information by Mondal and
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Datta (2007) will help the researchers to support their study regarding its
production.
According to The Baking Industry Research Trust (2019), Bread
supplies a significant portion of the nutrients required for growth,
maintenance of health and well-being. It is an excellent source of protein,
vitamins, minerals, fibre and carbohydrates. It is also low in fatand
cholesterol. Bread is quite bulky so it takes longer to digest and is more
satisfying. All breads are nutritious and the differences between them in
nutritional value are not significant if we eat a balanced diet.
This literature supports the production of bread, wherein the
production of bread is one of the sources of nutrients that is required for
human growth and health where bread can be an alternative for meal that is
why bakeries can have a high production and sales rate for bread.
According to J. Martinez-Monzo (2013), the basic trends in bread,
bakery and pastry innovation are related to health, pleasure, and
convenience. New cuisine and leading chefs consider bread and bakery not
solely a complement to the dishes served in their restaurants but a

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fundamental aspect of their innovation offerings. Various leading small
innovation firms in Spain serves as an example of the drivers of innovation
and critical elements in the craft.
In this literature, it supports the topic of the researchers because
breads can also serve to the restaurants not only to the bakery shops. Bread
and pastry are also related when it comes to the health, pleasure, and
convenience of the customers that become a reason for bakeries to produce
more breads to supply restaurants that results for their sales.
Hassan (2013) reveals that proper production planning is a key
condition to a production system success that considers the real-world
resource limitations such as budget, time and labor. The study is undertaken
to developmental programming model to optimize the daily production of a
small, medium enterprise & big enterprise. Main goals considered are
maximizing the daily sales profits, minimizing overtime, and maximizing
the utility of machines used in the production of the bakery products.
This literature will strongly support the researchers’ study when it
comes to the proper production planning of a certain product since the main
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goals are maximizing the sales profits and utility of machines that will going
to use in the production of bakery products.
According to Chamberlin (2002), “Bread is such a basic part of our
diet that we scarcely think about it. We eat it every day and for some of us
raised in the postwar days of ‘batter whipped’, we assume it should be soft,
spongy white stuff. Not necessarily at all. Witness the resurgence of interest
in bread- all kinds of bread, but particularly hearty, whole-grain, substantial
loaves. Bread making basically skipped a generation. In the prewar era, that
is what you had. People in their 70’s are coming in and saying they haven’t
had this kind of bread in 50 years. Others are discovering it: it’s a lost art,
the way bread had been and should be.”
This literature supported the researchers’ present study, it discusses
the consumption of bread that can be part of the people’s diet or part of their
daily snack, with the support of this literature it shows the availability of
bread in the bakeries specifically the common bread for the countries.
According to Cookbook for bread and pastry (2015), bread making is
an art which has been practiced from the earliest known times in history. It
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was discovered that certain grains were edible and very soon it was found
that they were more easily consumable if broken down into very fine pieces.
This was the beginning of flour milling and the breaking down of grain was
cornered out by the use of stones which were ready to hand and could be
used by the women of the community.
This support the history background of bread that is why the
researchers include this literature for their study. This literature states that
the bread making has been practiced a long time ago and each part of the
bread is edible so that the production of bread has a higher rate as it states
that bread was more easily consumable that can consume by many people.
Bread is among the world’s oldest processed foods, which also makes
bread baking a handicraft with long traditions (Frølich, 2007; Meyer, 2009;
Stampfli & Nersten, 1995). A lot has, however, happened since the first
bread was baked in Egypt approximately 12 000 years ago (Meyer, 2009;
Mondal & Datta, 2008). From the Egyptians random experimentation with
flour, water and yeast, via the small, artisan bakeries established in almost
every village supplying citizens with their daily rations of bread, to present
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were centralization and a high technological industrialization have taken toll
on the production practice. Today, bread is produced in a large scale by a
few production units and then distributed and re-distributed over large
distances to wholesalers, supermarkets and in-store-bakeries (Hy, 1998;
Decock & Cappelle, 2005; Mondal & Datta, 2008; Nilsson, 2009; Stampfli
& Nersten, 1995; Whitley, 2009).
This literature helps the researchers’ present study for it talks about
the high production of bread especially today that there are innovations that
made bread making easily and can produce large number of breads.
In the bread universe, small, local bakeries still exist, and are even
experiencing increased popularity. Åpent bakeri and Kolonihagen bakeri
located in Oslo, as well as Bakeriet i Lom are some examples in this context.
Their focus on old baking traditions and use of natural ingredients (often
organic) (Hjelme, 2004; Schakenda, 2009) makes them attractive
alternatives if we want to avoid the additives present in industrial breads. At
the same time, their recipes are often based on large amounts of salt
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(Hjelme, 2004; Schakenda, 2009). A second alternative may therefore be to
bake our own bread.
This literature states the existence of small bakeries for the present
year where it supports the present study regarding the small bakeries that sell
breads especially the traditional one using the natural ingredients.
Local Literature
According to Estrella (2018), spaniards attempted to ‘create an answer
to the French baguette’, and that is the reason why original Pandesal was
born. That version was made with whole wheat flour and baked in a pugon,
a wood-fired oven that rests on the floor also known as pan de suelo.
Ponseca says the pan de suelo, or ‘floor bread,’ is still popular in the
Philippines today, but it is much crustier and sturdier than the modern
Pandesal.
The researchers include this literature for it tackles about Pandesal
which is one of the main bread products that that the research focuses on and
it contains brief information how Pandesal was born.
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According to Arnaldo (2011), as observed by a foreign writer in the
early 1900’s, ‘Pan de Sal was the only bread they seem to eat’. Of course, it
is not true but considering how cheap and large they were before, they
would have been hard to resist but Pan de Sal’s popularity was bigger in
Manila (and the Luzon provinces) compared to the southern regions where it
have to contend with the preferred heavy servings of kakanin (like puto
maya of Dumaguete) and root crops.
This literature is related to the researchers’ present study because it
discusses about Pandesal which is one of the main bread products that the
research focuses on, as this study states that Pandesal popularity was bigger
in Manila, it can support the researchers’ present study for its quantity of
bread production that are being sold for each bakeries.
According to Umali (2011), a 10-piece pack of regular Pandesal is
priced between ₱30 and ₱40 in supermarkets and groceries, with each piece
weighing about 25 to 35 grams. The Pinoy Pandesal, on the other hand, will
be sold for ₱25 per 10-piece pack, weighing 250 grams or 25 grams apiece.
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The researchers include this literature for it tackles the costing of
Pandesal that is relevant to the focus of the study, particularly, the sales. It
also gives supporting evidences for the study considering that Pandesal is
one of the main bread products that the research focuses on.
According to Khushbu Shah (2016), “While the Philippines doesn't
officially have a national bread, if it did, it would be Pandesal”. A soft and
airy flour roll, pan desal which is sometimes spelled out as ‘pan de sal’ is
Spanish for ‘salt bread’. However, contrary to its name, the bread is actually
relatively sweet. The yeast-raised bread is similar to the Mexican bolillo,
which is the breakfast bread of choice throughout the Philippines. Pandesal
is typically consumed as part of the first, simpler meal Filipinos sit down to
before a heartier breakfast known as almusal. During the earlier morning
meal, Pandesal is frequently consumed plain with a cup of black coffee or
hot chocolate for dipping, says Ponseca. According to Filipino chef and food
historian Ariel Layug, the bread also lends itself well to a number of spreads,
the most popular of which are coconut jam, peanut butter, and butter or
margarine (often with a sprinkle of sugar).
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This literature provides the information regarding Pandesal as the
breakfast bread of choice throughout the Philippines. It helps the
researchers’ present study because it shows a high consumption of Pandesal
nationwide especially as Filipinos breakfast meal that leads to high
production rate and sales of Pandesal in the bakeries.
Ofiasa, Erejer and Mendoza (2010) stated the guidelines to consider for
planning to build a bread-making business. Some of the following are; First,
considering the kinds of bread to offer and what the consumer wants and can
afford; Second, search for bakeries that are already in your target location or
if there is still a need to put up a bakeshop in the place; third, analyze the
profitability in relation to business cost; fourth, determine the adequacy of
funds for important commodities to be needed for the business; Fifth and
last, conduct a survey and the study the location, volumes of products,
manpower, facilities and marketing to determine the needed capital.
This literature supports the study to have a proper planning in bread-
making business that will lead the owners to the growth of their business and
also to increase sales from considering those guidelines for building up a
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bakery. This literature contains information about proper set up of bakery
that can be an evidence for the success of the researchers’ present study.
According to Kathy (2014) Pandesal is a very famous, if not the most
known, bread in Philippine cuisine. It is a bread roll made of basic
ingredients such as flour, eggs, yeast, sugar, and salt. Pandesal is a staple
produce in every Filipino bakery. In the Philippines, to have freshly baked
Pandesal for breakfast, you should get up early in the morning to buy it from
your neighborhood bakery since they bake them early in the morning and
sells it
fasts as the morning progresses.
This literature tackles about the ingredients of Pandesal and how it is
being purchased in the Philippines. This literature can be a supporting
evidence for the success of researchers’ present study because it is relevant
to the topic of the study, specifically, sales and production.
According to Layug (2016) yeast is first bloomed in either warm water
or milk. It is then added to flour mixed with sugar and a pinch of salt, then
formed into a dough that is left to rise. The dough is then rolled out to form a
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log known as a baston. The log of dough is then sliced into individual pieces
known as singkit which translates to "narrow eyes." This is a reflection of
how the dough looks, says Layug, oval with a "noticeable cut ridge." Unlike
other bread rolls, there is no shaping of the individual pieces when making
Pandesal (the rolls are not scored on top either, like they would be in a
baguette). The cut sides of the singkit pieces are instead dipped into
breadcrumbs, a distinct feature of Pandesal and are left to rise for a second
time. The rolls are then baked until golden and crusty.
This literature discusses the production of Pandesal and its process that
supports the researchers’ present study for it serves as strong evidence
regarding the production of Pandesal bread.
There are a few ways to experience an authentic Pinoy breakfast.
Serving daing or sun-dried fish is one way or you can substitute the daing
with longganisa or tocino, paired with sinangag or fried rice all the while
sipping a steaming cup of coffee! If there is one popular authentic Pinoy
breakfast that does not include any rice in the menu, then there is a good
chance you are having Pandesal for breakfast. (Tita kathy, 2014)
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This literature supportes the researchers’ present study for it shows
Pandesal as best alternative food for breakfast which means that bakeries
produce large number of Pandesal for it has a high consumption for the
breakfast meal.
Pan de monja, better known as mónay, is a dense bread roll from the
Philippines made with all-purpose flour, milk, and salt. It has a characteristic
shape, with an indentation down the middle dividing the bread into two
round halves. It is a common humble fare, usually eaten for merienda with
cheese or dipped in hot drinks. It is one of the most basic bread types in the
Philippines and is sometimes known as the "mother of all Filipino breads" as
it can be modified to give rise to various other bread types. (Revolvy, 2018)
This literature discusses about Monay and it helps the researchers’
present study for it talks about the consumption of Monay specifically for
merienda. This literature contributes to the evidences of the study regarding
Monay.
Pandesal has become part of the typical Filipino breakfast as, unlike rice
that needs prep time, it can be easily purchased hot and fresh from your
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favorite bakery. As per world-grain.com, four pieces of pandesal is
equivalent to one cup of rice. We Filipinos are resourceful when it comes to
our pandesal. We add flavor by dipping it in our coffee, stuffing them with
egg or by simply serving it with varieties of spreads, butter, cheese or jam,
which makes us full and satisfied while eating it. One piece of pandesal only
costs a Peso. In a country where every coin count, we can’t help but spend
some Jose Rizals on pandesal served hot and fresh. If you have a
bakery/bakeshop or is planning to manage one in the future, don’t forget to
add pandesal on your daily menu, as once Filipinos hear the name, they will
surely line up in front of your bakery
every morning asking for the classic Pinoy bread. (Sonlie, 2017)
This literature discusses about Pandesal as part of the Filipino typical
breakfast, it was also stated that if you are planning to put up a bakery,
Pandesal should be added to your daily menu for it is in demand for Filipino
for their breakfast. Therefore, this literature supports the researchers’ present
study regarding Pandesal.
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Chapter III
Research Methodology
This chapter includes the research design, sample of the study or
research locale, research instrument used by the researchers to gather
information, data gathering procedure and statistical treatment or data
analysis.
Research Design
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In relation with the objective of this study, the researchers used survey
under descriptive research design. Researchers used this design to gather and
analyze the data about what is the most produced between Pandesal and
Monay and its sales among the bakeries of Grand Riverside Subdivision. It
focused on Pandesal and Monay daily production and sales for each bakery.
Research Locale
The respondents of the study were selected people in Grand Riverside
Subdivision located at Pasong Camachile I of General Trias City, Cavite.
Respondents of the Study
The respondents of this study were the owners and employees of each
bakeries in Grand Riverside Subdivision of General Trias City, Cavite. To
make this study possible, 10 respondents were chosen to satisfy the
researchers need to collect enough data about the bakery’s productions and
sales of Pandesal and Monay.
Research Instrument
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The researchers used survey questionnaire for the respondents. Survey
questionnaires were used as the main data gathering instrument for this
study. The instrument used was a researchers-made questionnaire checklist
to gather the needed data. The requirements for the designing of good data
collection instrument were also considered in the preparation. For instance,
questions describing the situations or issues were tone down to
accommodate the knowledge preparedness of the respondents. Researchers
were providing close-ended questions so that the respondents choose the
answer among the choices given.
Data Gathering Procedure
In order to support the foundation of the data, survey has been
conducted to the bakeries owners as the main respondents. The respondents
were asked to select the suitable answers from the choices given.
The following activities were undertaken:
1. Researchers asked permission for them to conduct a survey outside
the campus and went to the bakeries in Grand Riverside Subdivision.

2. Questionnaires were distributed to the respondents.
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3. The respondents return the questionnaires to the researchers as they
had finished answering it.

4. The data were classified accordingly.
5. The questionnaires were categorized.
6. The data were analyzed and interpreted.
7. The researchers concluded answers for the findings of the study.
Statistical Treatment or Data Analysis
The researchers used statistical treatment or data analysis because it is
essential in order to make use of the data in the right form. The data to be
gathered in this study will be subjected to the following statistical treatment:
1. The researchers used a single factor ANOVA or Analysis of Variance test
for hypothesis testing. It is a strong statistical technique that is used to show
difference between two or more means through significance tests. Below
mentioned formula represents one-way ANOVA test statistics:
MST
F=
MSE
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Where,
F = Anova Coefficient
MST = Mean sum of squares due to treatment
MSE = Mean sum of squares due to error
Formula for MST is given below:
SST
MST =
p−1
SST =∑ n( X − X́ )2
Where,
SST = Sum of squares due to treatment
p = Total number of populations
n = The total number of samples in a population
Formula for MSE is given below:
SSE
MSE=
N−p
2
SSE=∑ ( n−1 ) S
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Where,
SSE = Sum of squares due to error
S = Standard deviation of the samples
N = Total number of observations
2. After the researchers have run an ANOVA and found significant results,
then the researchers run Tukey’s HSD to find out which specific groups’
means different from each other. The test compares all possible pairs of
means.
To test all pairs among means using the Tukey HSD, calculate HSD for each
pair of means using the following formula:
Where:
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 Mi – Mj is the difference between the pair of means. to calculate this,
M,i should be larger than Mj
 MSw is the Mean Square Within, and n is the number in the group or
treatment.
Chapter IV
Results and Discussion
The study is to determine the sales and production of Pandesal and
Monay. Whereas to, this chapter introduces the statistical analysis done, data
gathered and interpretation of findings presented in table sequenced
regarding to the problem of the study.
Discussion of Findings
The researchers conducted a survey to the 10 respondents which are
the owners or employees of the bakeries.

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Based on the data gathered among 10 bakeries summarizing the total
outcome, Pandesal has the highest production among the selected bakeries in
Grand Riverside Subdivision, as the researchers collected the data,
respondent number 2 gained the highest sales of Pandesal for 850 pesos as
well as its production for 425 pieces but the total outcome of the sales of
Pandesal is 5400 while its sales gained 2800 among the bakeries.
The total outcome for sales and production of Monay was not
equivalent to the result of Pandesal as Monay gained 4600 for its sales while
2350 for its production but one of the bakeries in Grand Riverside
Subdivision has a lowest production for Monay as it produce 125 pieces of
Monay a day but among the bakeries, production of Monay also reached the
maximum number of production for Pandesal by 425 pieces a day and the
highest sales among the bakeries is also equivalent to the sales of Pandesal
which is 850 pesos.
Results
Production Sales
Respondent Pandesa Mona
No. Pandesal Monay l y
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1 175 175 350 250

2 425 425 850 850
3 275 225 550 450
4 275 225 550 450
5 275 225 450 350
6 275 225 450 350
7 225 225 450 450
8 225 225 450 450
9 325 275 650 450
10 325 125 650 550
1. Production rate per day for 7 days of the following:
Table 1.1: Pandesal
Production
No. of Pandesal
Respondent No. per day
1 175
2 425
3 275
4 275
5 275
6 275
7 225
8 225
9 325
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10 325
Total 2800
Table 1.1 showed the production rate of Pandesal per day for each
bakerybakeries that were located in Grand Riverside Subdivision. And the
total production of Pandesal in all bakeries was 2,800 pieces per day.
Table 1.2: Monay
Production
No. of Monay
Respondent No. per day
1 175
2 425
3 225
4 225
5 225
6 225
7 225
8 225
9 275
10 125
Total 2350
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Table 1.2 showed the production rate of Monay per day for each
bakery that were located in Grand Riverside Subdivision. And the total
production of Monay in all bakeries was 2,350 pieces each day.
2. Sales rate per day for 7 days of the following:
Table 2.1: Pandesal
Sales
No. of Pandesal per
Respondents No. day
1 350
2 850
3 550
4 550
5 450
6 450
7 450
8 450
9 650
10 650
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Total Sales Rate ₱5400540
Table 2.1 showed the sales rate of Pandesal per day for each
bakery that were located in Grand Riverside Subdivision. And for the
total sales of Pandesal in all bakeries was ₱5,400.00 in a day.
2.2 Monay
Sales
No. of Monay
Respondents No. per day
1 250
2 850
3 450
4 450
5 350
6 350
7 450
8 450
9 450
10 550
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Total ₱4600
Table 2.2 showed the sales rate of Monay per day for each
bakerybakeries that were located in Grand Riverside Subdivision. And
for the total sales of Monay in all bakeries was ₱4,600.00 in each day.
3. ANOVA: Single Factor
Anova
Source of
Variation SS df MS F P-value F Crit
Between
Groups 630187.5 3 210062.5 14.7054 2.07E-06 2.866266
Within
Groups 514250 36 14284.72
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Total 1144438 39
In this table 3.1 the value of F is 14.7054 and the value of F crit
2.866266 since F is greater than F crit. Therefore, the null hypothesis of the
researchers is rejected.
4. Tukey’s Honest Significant Difference (HSD) Test for Pandesal
Sorted
Producti Sales of Combin
Tukey Quick Test
on of Pandes ed
Pandesal al Samples
Total End Confiden
175 350 175 Count ce %
425 850 225 2 50%
275 550 225 3 63%
275 550 275 4 75%
275 450 275 5 84%
275 450 275 6 91%
225 450 275 7 95%
225 450 325 8 97%
325 650 325 9 98%
325 650 250 10 99%
425 End Count Table
Top End
450 Count 9.0
Bottom End
450 Count 9.0
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Total End
350 Count 18.0
Significant?
350 (Y/N) Yes
Confidence?
450 (%) 95%
450 p 0.000
450
550
850
Table 4.1 showed the top end count (9.0) and the bottom end count
(9.0) so the total end count for Pandesal in this table is 18.0. Based on the
result, there is a significant difference between the sales rate and production
rate of Pandesal. Therefore, the researchers rejected the null hypothesis at
5% confidence level.
5. Tukey’s Honest Significant Difference (HSD) Test for Monay
Sales Sorted
Producti of Combin
Tukey Quick Test
on of Mona ed
Monay y Samples
Total End Confiden
175 250 325 Count ce %
425 850 175 2 50%
225 450 225 3 63%
225 450 225 4 75%
225 350 275 5 84%
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225 350 275 6 91%

225 450 275 7 95%
225 450 275 8 97%
275 450 250 9 98%
125 550 325 10 99%
350 End Count Table
Top End
350 Count 8.0
Bottom End
425 Count 7.0
Total End
450 Count 15.0
Significant?
450 (Y/N) Yes
Confidence?
450 (%) 95%
450 p 0.000
450
550
850
Table 5.1 showed the top end count (8.0) and the bottom end count
(7.0) so the total end count for Monay is 15.0. Based on the result there is a
significant difference between the sales rate and production rate of Monay.
Therefore, the researchers rejected the null hypothesis at 5% confidence
level.
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Chapter V:
Summary, Conclusion, and Recommendations
This chapter presents the summary of the study pointing out the
important findings with its conclusions and recommendations.
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Summary
Bread has been a long-time staple food of Filipinos especially
Pandesal and Monay. The researchers of this study evaluated the difference
between the Pandesal and Monay in different bakeries based on its
production and sales. Eating Pandesal and Monay was ingrained in every
individual Filipinos and this study present some insights on how much does
bakeries produce and sell. The objectives of this study are to compare the
production and sales of Pandesal and Monay.
Based on the results of the researchers, Pandesal has gained the
highest production as well as its sales than Monay since the Bakeries in
Grand Riverside Subdivision produced Pandesal and Monay every day but
the selling time for Pandesal is every morning and Monay mostly produce
during afternoon for snacks.
The findings of the study may help several people for their concerns
regarding the sales and production of a small bakery, this study can feed
them enough information as shown in the results and findings.
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Conclusions
1. Based on the resultThe researchers conclude that the researchers
gathered, the total between Pandesal and Monay, Pandesal has the
highest rate of sales and production rate of Pandesal is 2800 per day
while the .
1. The researchers conclude that there is a significant difference between
production rateand sales of Pandesal and Monay is 2350 per day.
Therefore, the researchers concluded that Pandesal has the highest rate
of production than Monayresearchers’ alternative hypothesis is
accepted.
2. Based on the result of the data, the total sales rate of Pandesal is
₱5,400.00 per day while the sales rate of Monay is ₱4,600.00 per day.
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ThereforeBased on the results of Tukey’s Honest Significant
Difference Test, the researchers concluded that Pandesal has the
highest rate of sales than Monay.

3. Based on the ANOVA test result, the value of F (14.71) was greater
than the value of F Crit (2.87). Therefore, the researchers concluded
that there is a significant difference between sales and production of
Pandesal and Monay.

4. The researchers concludedconclude that the null hypothesis wasmust
be rejected because of the results in Tukey's Honest Significant
Difference Test.
5. Based on Tukey’s Honest Significant Difference Test, the highest total
end count is Pandesal with the value of 18.0 while the lowest total end
count is Monay with the value of 15.0.
Recommendations
Based on the findings of the study, the researchers established a set of
recommendations which can be helpful for the following:
1. Academe. The researchers suggested to publish this work which can
benefit the administration and serve as a reference.

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2. Bakery Business Owners. First, the researchers recommended this study
to know the different negative and positive factors which can affect their
business. Second, was to perceive the demand of the consumers to obtain a
proposition which can contribute an advantage for the business. Third and
last, was to monitor the production and sales of the business and any means
of disregarding it could possibly lead to a failed enterprise.
3. Businessmen. The researchers recommended businessmen to use this
study to know their needed information regarding the management of
businesses, specifically bakeries.
4. Community. The researchers recommended the community to monitor if
the bakeries were still providing the needs and wants of the residents.
5. Customers. The researchers recommended the customers to use this study
as their basis to know if the bakeries produce enough Monay and Pandesal
for their own consumption.
6. Employees or Staffs. The researchers suggested that the employees can
make this study as their basis if they want to be knowledgeable about
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production and sales which can help to their position as an employee or
staff.
7. Future researchers. The researchers recommended to produce specific
and reliable sources which can be a supporting evidence of the study for this
could serve as a basis for future researches. The researchers also
recommended to find a location where the number of respondents would be
sufficient to provide a complete and accurate finding of the study. Also, to
focused only to the vicinity of the research as for the topic for this study has
an extensive range which can cause conflict for the study.
8. Residents. The researchers recommended the residents to use this study
as their basis if they want to know the performance of bakeries’ production
and sales.
9. Students. The researchers suggested the students that this study will serve
as a reference for their accomplishing work.
10. Teachers. The researchers suggested the teachers to use this study for
their field of subject or as their reference.
FLA l 67
Division of Cavite
Bibliography
Online Resources
Admin (2013). Pan de Sal: Philippine National Bread. Retrieved from
https://www.google.com/amp/s/thedailyroar.com/culture/pan-de-sal-
philippine-nationalbread/amp/
Baguio et al., (2016, February). Success factors of bakeries. Retrieved from
https://www.academia.edu/28715663/Success_Factors_of_Bakeries
Darklous (2012). Chapter 1: Introduction- Background of the Study.
Retrieved from
https://www.coursehero.com/file/28862190/CHAPTER-1docx/
FLA l 68
Division of Cavite
Gabriel & Mollenhauer (2016, February). The Popularity of Pandesal.
Retrieved from
https://www.world-grain.com/articles/6151-the-popularity-of-pandesal
Gao et al., (2017, November). Structural and mechanical characteristics of
bread and their impact on oral processing: a review. Retrieved from
https://onlinelibrary.wiley.com/doi/full/10.1111/ijfs.13671
Gellynck & Dewettinck (2009, August). Consumer perception of bread
quality. Retrieved from
https://www.sciencedirect.com/science/article/abs/pii/S019566630900
0646
Ho, A. (2011, September). Price variety of Pandesal. Retrieved from
https://business.inquirer.net/20983/filipino-bakers-to-turn-out-
cheaper-pan-de-sal
Imarc group (2019). Indian Bakery Market: Industry Trends, Share, Size,
Growth, Opportunity and Forecast 2019-2024. Retrieved from
FLA l 69
Division of Cavite
https://www.imarcgroup.com/indian-bakery-market
Kathy, T. (2014, February). Simple yet perfect Pandesal. Retrieved from
http://ffemagazine.com/simple-yet-perfect-pandesal/
Kyckling, Katariina (2010, May). The Impact of marketing-sales
relationship on business performance. Retrieved from
http://epub.lib.aalto.fi/en/ethesis/pdf/12283/hse_ethesis_12283.pdf
Moreno Raymund B. (2017, October) Flour Mixtures. Retrieved from
http://www.apjmr.com/wpcontent/uploads/2017/12/APJMR-
2017.6.1.01.pdf
Mumbai et al.,(2008, October). Review of literature and research
methodology. Retrieved from
https://shodhganga.inflibnet.ac.in/bitstream/10603/46792/6/06_chapte
r%202.pdf
NewGenBaker (2015, June). Baking in the Philippines. Retrieved from
https://newgenbaker.com/baking-in-the-philippines/
FLA l 70
Division of Cavite
Panlasang Pinoy (2009). Pandesal Recipe. Retrieved from
https://panlasangpinoy.com/filipino-food-bread-of-salt-pandesal-
recipe/
Piad, Tyrone J. C. (2018, June). Gardenia to put up bread plant in Pampanga.
Retrieved from
https://www.manilatimes.net/gardenia-to-put-up-bread-plant-in-
pampanga/405330/
Ramos et al., (2017, July). Effectiveness of Bread and Pastry Production in
Senior High School Students in Prime Brilliant Minds Academy. Retrieved
from
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stry_Production_in_Senior_High_School_Students_in_Prime_Brillian
t_Minds_Academy
Revolvy. Pan de Monja. Retrieved from
https://www.revolvy.com/page/Pan-de-monja
FLA l 71
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Sha, Khushbu (2016, February). How Pandesal Became a Filipino Breakfast
Staple. Retrieved from
https://www.eater.com/2016/2/16/11007854/pandesal-philippines-
bread-filipino-breakfast
Senate Government (2004, June). National bakery policy act of the
Philippines of 2004. Retrieved from
https://www.senate.gov.ph/lisdata/21081593/.pdf
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https://www.sonlie.com/every-filipino-loves-pandesal/
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and-pastry-making.php
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https://prezi.com/pkld9qelxm_a/management-research/
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Wikipedia (2020). Pan De Monja. Retrieved from

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https://en.m.wikipedia.org/wiki/Pan_de_monja
Questionnaire
A Comparative Study between Sales and Production of Pandesal and
Monay among Bakeries in Grand Riverside Subdivision of
General Trias, Cavite
The objective of this survey is to collect information regarding on
production and sales of Pandesal and Monay. It would be appreciated if you
could spare a few minutes to answer the following questions below. All
information provided by the participant will be kept confidential and purely
for academic purposes only.
FLA l 74
Division of Cavite
Name: _________________________ (optional)
General Directions: Please put a check inside the box for each
question.
1. How many Pandesal do you produce in a day?

50-100  250-300  500 Above
100-150  300-350
150-200  350-400
200-250  400-450
2. How many Monay do you produce in a day?
 50-100
 100-150
 150-200  250-300  500 Above
 200-250  300-350
 350-400
3. How many Pandesal do you sell in a day?
 400-450
 50-100
 100-150
 150-200  250-300  500 Above
 200-250  300-350
 350-400
4. How many Monay do you sell in a day?
 400-450
 50-100
 100-150
 150-200  250-300  500 Above
 200-250  300-350
 350-400
5. How much is your daily income you get in selling Pandesal?
 400-450
 Ᵽ100.00- Ᵽ200.00
 Ᵽ200.00- Ᵽ300.00
 Ᵽ400.00-500.00  Ᵽ700.00-Ᵽ800.00
 Ᵽ300.00- Ᵽ400.00
 Ᵽ500.00-Ᵽ600.00  Ᵽ800.00-Ᵽ900
 Ᵽ600.00-Ᵽ700.00  Ᵽ900.00-Ᵽ1000.00
6. How much is your daily income you get in selling Monay?
 Ᵽ100.00- Ᵽ200.00
 Ᵽ500.00-Ᵽ600.00  Ᵽ900.00-Ᵽ1000.00
 Ᵽ600.00-Ᵽ700.00  Ᵽ1000.00
FLA l 75
 Ᵽ700.00-Ᵽ800.00
 Ᵽ800.00-Ᵽ900
Division of Cavite
 Ᵽ200.00- Ᵽ300.00
 Ᵽ300.00- Ᵽ400.00
 Ᵽ400.00-500.00
FLA l 76

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Republic of the Philippines

Pandesal and Monay.

but it requires time to prepare. These breads can be eaten as a replacement of

rice, it can be eaten as breakfast or midday snack because Pandesal and

choice for breakfast while Monay is a popular choice for mid-afternoon

“Nurturing the Mission and Vision”

This research aims to determine if there is a significant difference

Background of the Study

Pandesal, which literally means "bread of salt", is a typical Filipino

bread that is traditionally served with hot coffee. It is Portuguese in origin

has a slightly crunchy crust outside. It is commonly called as ‘poor man's’

brownish and crispier. (Huerta, 2016).

“Nurturing the Mission and Vision”

Meanwhile, Monay is known as the mother of Filipino breads. This

middle. (Estrella, 2018).

production activities. Production of bakery products means the systematic

more, baking the necessary steps, such as mixing, fermenting, molding,

The production of bread begins with mixing of the ingredients. For

“Nurturing the Mission and Vision”

yeast. This is mixed to a smooth blend, and left 3 to 4 hours to ferment

enables a more complete fermentation and result in a lighter and airier

“Nurturing the Mission and Vision”

be its regular size costs P3 each in most bakeries, including dimasalang.

readily available staple at any time of the day."

Pandesal was introduced to the Philippines in the sixteenth century

during the colonization Spanish colonization, and it is even said that it

would have earlier Portuguese origins.

because it was an alternative to rice during the Philippines revolution.

According to the story, pandesal was originally to be modeled as French

The majority of Filipinos cannot spend a day without eating pandesal.

most favorite ways is to immerse it in a hot coffee at breakfast. As Filipinos

say: “Walang matigas na Pandesal sa mainit na kape” which means “no

jam, peanut butter or even with sardines.

Monay and Pandesal were introduced to Filipino bakeries that have

where Filipinos have their coffees with hot pandesal or monay.

Statement of the Problem

1. Production rate per day for 7 days of the following:

2. Sales rate per day for 7 days of the following:

3. Is there any significant difference between sales and production of

Pandesal and Monay?

This section includes description of the specific objectives for the

Sales and Production of Pandesal and Monay in Grand Riverside

Subdivision of General Trias City, Cavite.

 To compare which has the highest production rate between Pandesal

H1: There is a significant difference between Sales and Production of

Pandesal and Monay

H0: There is no significant difference between Sales and Production of

Pandesal and Monay.

As part of the intervention an “ideal” bread recipe was developed. The

recipe was developed through a thoroughly literature search, practical testing

“Nurturing the Mission and Vision”

addition, the recipe was based on prolonged fermentation at a low

temperature in refrigerator (up to 24 hours). This was done in order to end

up with an easy and less time-consuming recipe, in addition to trying to

improve the uptake of nutrients from the bread.

more bread like Pandesal and Monay.

These are a kind of sweet-fried doughnut. They continue to have a

traditional link with convent bakeries, especially around Salamanca. They

“Nurturing the Mission and Vision”

little, light doughnut could solve.

This theory talks about Pan de monja, also known as Monay. It

states how was its name given and its basis.

It is our breakfast table staple, eaten in our favorite ways. We dunk it