BREAD AND PASTRY Wheat Arrives in the Philippines

Earlier accounts indicated that wheat was planted in the

WHAT IS BAKING?
It is a technique of cooking food in an oven by dry heat
method and applied evenly throughout the oven or only
from the bottom element.
Millard reaction
It is a chemical reaction between an amino acid and
reducing sugar, usually requiring the addition of heat.
HISTORY OF BREAD
 Since the dawn of man, grain has dominated the
existence of man. They were hunter of meat and
wild grains kept them alive on the trail.
 The discovery of wild grain seed and its plantation
on the chosen climate and site, less dependence
on hunting ability was practiced.
 At first, man was satisfied of eating raw grain
seeds. Next he learned to grain the seeds between
stones to make flours.
 The Swish Lake Dwellers learned how to mix flour
into dough.
 They poured the mixture on the heated stones to
bake it. It was flat, hard on the outside and soft in
the inside.
 The same means of baking bread prevailed through
the civilization of the Babylonians, Chaldeans,
Assyrians, and Egyptians.
 A royal baker first discovered the first learned or
raised load of bread accidentally in Egypt around
5,000 B.E.C.
provinces of Batangas, Laguna, Cavite and the Cagayan
Valley.
Industrial Revolution Present Time
 After the French Revolution in 1789, many bakers
and pastry cooks who had been servant in the
houses of the nobility started independent
businesses.
 Marie Antoine (Antonin) Careme (1782-1833)
became the Most Famous Chef during his time
because of his spectacular constructions of sugar
and pastry which elevated the jobs of cooks and
pastry chef to respected professions.
 Le Patisserie Royal - First systematic
explanations of the pastry chefs’ activity and
recipes
FOOD HAZARD
Preventing food-borne illness is one of the most critical
challenges facing every food service worker. To prevent
illness, a food worker must begin by recognizing and
understanding the sources of food-borne disease.
1. Biological Hazard – includes bacteria, viruses,
parasites and fungi.
2. Chemical Hazard – are toxic substance that may
occur naturally or may be added during processing of
food.
3. Physical Hazard – are hard or soft foreign objects in
food that can cause illness and injuries.

HISTORY OF BAKING 3 TYPES OF SANITATION

 The first real bakers were Greeks. Wash, Sanitize, Rinse
 Greek scholar, Aristophanes (450-385 B.E.C)
 The first pastry and cook’s association or 5S:
“pastillarium”  Sort
 Famous historian named Cato (234-148 B.E.C)  Set in order
mentioned great many different kind of bread in his  Shine
books  Standardize
 Sustain
BAKING EMERGES
So began the Dark Ages in Europe with Moslems only OPERATING FLOUR MILLING COMPANNIES IN THE
encouring sea trade for their benefits and Huns PHILIPPINES
continuing their harassment in Northern Europe, the
feufal lords closed their cities’ gates and forbade all but FIRM LOCATION DATE
the simplest of incoming necesites. Republic Flour Mills Pasig Oct. 1958
Wellington Flour Pasig Feb. 1960
BAKING IN AMERICA Mills
 The baking industry was brought to America to Liberty Flour Mills Mandaluyong April 1961
Jamestown colonists. General Flour Mactan, Cebu June 1961
Milling Corp.
 In 1604, commercial bakeries more operated
Philippine Flour Handagua, July 1962
 The new improvements were in oven Mills Quezon
constructions, mixing, and also in products. Phillsbury Flour Iligan City Sept. 1962
 The 19th century bakers made bread, cake, pies, Mills
biscuit, cookies and crackers. Universal Robina Pasig Oct 1970
 In time, inter-colony commerce increased and Corp.
wheat from newly developed wetern areas was Pacific Flour Mills. Tabango July 1976
shipped to East. Inc.