Introduction to

Bread and Pastry

Presented by:
SHIELA MAE L. GARCIA
 In the end of the discussion, you
should be able to:
 Define baking;
Class  Identify a baker;
Objectives  Discuss baking during ancient history;
 Explain Commercial Baking;
 Discuss cultural and religious
significance of baking; and
 Know the history of baking in the
Philippines.
  It is a method of preparing food that
uses dry heat, normally in an oven, but
can also be done in hot ashes, or on
hot stones.
What is  is the process of cooking food by
indirect heat or dry heat in a confined
Baking? space usually in an oven using gas,
electricity, charcoal, wood at a
temperature from 250˚F to 400˚F.
 It is considered the best method of
cooking to retain the nutrition value of
food
Baker  Is called to a person who prepares
baked goods as a profession.
Baking in Ancient Times
 STONE AGE: The first evidence of baking
occurred when humans took wild grass grains,
soaked them in water, and mixed everything
together, mashing it into a kind of broth-like paste.
 The paste was cooked by pouring it onto a flat, hot
rock, resulting in a bread-like substance. Later,
when humans mastered fire, the paste was
roasted on hot embers, which made bread-making
easier, as it could now be made any time fire was History
created.
of
 The world's oldest oven was discovered in
Croatia in 2014 dating back 6500 years ago. Baking
 The Ancient Egyptians baked bread using yeast,
which they had previously been using to brew beer.
Royal Egyptian household discovered accidentally
that the dough when set aside flowed and
expanded. Since then bread was baked in this
manner in 17th century
 Bread baking began in Ancient Greece around
600 BC, leading to the invention of enclosed
ovens. "Ovens and worktables have been discovered
in archaeological digs from Turkey (Hacilar) to
Palestine (Jericho (Tell es-Sultan)) and date back to
5600 BC. Slaves started public bakeries somewhere
in Greece 300-200 BC and was took over by
Romans. It was said that the quality of baked
product then was comparable to the quality of
baked products today.
 Baking flourished during the Roman Empire.
 Beginning around 300 B.C., the pastry cook
became an occupation for Romans (known as the
pastillarium) and became a respected profession
because pastries were considered decadent, and
Romans loved festivity and celebration. Thus,
pastries were often cooked especially for large
banquets, and any pastry cook who could invent
new types of tasty treats was highly prized.
 The Romans baked bread in an oven with its own
chimney, and had mills to grind grain into flour.
 A bakers' guild was established in 168 B.C. in 
Rome.
 Around 1 AD, there were more than three
hundred pastry chefs in Rome, and Cato wrote
about how they created all sorts of diverse foods
and flourished professionally and socially
because of their creations.
 Cato speaks of an enormous number of breads
including; libum (sacrificial cakes made with
flour), placenta (groats and cress), spira (modern
day flour pretzels), scibilata (tortes), savaillum
(sweet cake), and globus apherica (fritters). A
great selection of these, with many different
variations, different ingredients, and varied
patterns, were often found at banquets and
dining halls.
 The Romans baked bread in an oven
with its own chimney, and had mills to
grind grain into flour.
 A bakers' guild was established in 168
B.C. in Rome.
Commercial
Baking
.
 Eventually, the Roman art of baking became
known throughout Europe and eventually spread
to eastern parts of Asia.

 By the 13th century in London, commercial

trading, including baking, had many regulations
attached. In the case of food, they were designed to
create a system "so there was little possibility of
false measures, adulterated food or shoddy
manufactures." There were by that time twenty
.
regulations applying to bakers alone, including that
every baker had to have "the impression of his seal"
upon bread.
 Beginning in the 19th century, alternative leavening
agents became more common, such as baking soda.
  Bakers often baked goods at home and then sold
them in the streets. This scene was so common
among others, painted a pastry chef selling pancakes
in the streets of Germany, with children clamoring for
a sample.
 In London, pastry chefs sold their goods from
handcarts. This developed into a delivery system
of baked goods to households and greatly
. increased demand as a result.
 In Paris, the first open-air café of baked goods was
developed, and baking became an established art
throughout the entire world
 Baking eventually developed into a commercial
industry using automated machinery which enabled
more goods to be produced for widespread
distribution. In the United States, the baking
industry "was built on marketing methods used
during feudal times and production techniques
developed by the Romans.
 Some makers of snacks such as potato chips or
crisps have produced baked versions of their snack
products as an alternative to the usual cooking
method of deep frying in an attempt to reduce their
. calorie or fat content. Baking has opened up doors to
businesses such as cake shops and factories where
the baking process is done with larger amounts in
large open furnaces.
 Freshness is such an important quality that
restaurants, although they are commercial
(and not domestic) preparers of food, bake
their own products.
.
 The aroma and texture of baked goods as they
come out of the oven are strongly appealing but is a
quality that is quickly lost. Since the flavor and
appeal largely depend on freshness, commercial
producers have to compensate by using 
food additives as well as imaginative labeling.
 As more and more baked goods are purchased
from commercial suppliers, producers try to
capture that original appeal by adding the label
"home-baked." Such attempts seek to make an
. emotional link to the remembered freshness of
baked goods as well as to attach positive
associations the purchaser has with the idea of
"home" to the bought product.
Cultural and Religious Significance

 Baking, especially of bread, holds special

significance for many cultures.
 It is such a fundamental part of everyday food
consumption that the children's nursery rhyme 
Pat-a-cake, pat-a-cake, baker's man takes baking
as its subject.
Cultural and Religious Significance

 Baked goods are normally served at all kinds of parties and special

attention is given to their quality at formal events.
 They are also one of the main components of a tea party, including at
nursery teas and high teas, a tradition which started in Victorian Britain,
reportedly when Anna Russell, Duchess of Bedford "grew tired of the
sinking feeling which afflicted her every afternoon round 4 o'clock.
 In 1840, she plucked up courage and asked for a tray of tea, bread and
butter, and cake to be brought to her room. Once she had formed the
habit she found she could not break it, so spread it among her friends
instead. As the century progressed, afternoon tea became increasingly
elaborate."
Cultural and Religious Significance

 Benedictine Sisters of the Benedectine Monastery of 

Caltanissetta producing the crocette, they used to be
prepared for the Holy Crucifix festivity. This was
situated next to the Church of the Holy Cross, from
which the sweets take the name
 Cultural and Religious Significance

 For Jews, matzo is a baked product of

considerable religious and ritual
significance. Baked matzah bread can be
ground up and used in other dishes, such
as gefilte fish, and baked again.
 Cultural and Religious Significance

 For Christians, bread has to be baked to

be used as an essential component of the
sacrament of the Eucharist.
 In the Eastern Christian tradition, baked
bread in the form of birds is given to
children to carry to the fields in a spring
ceremony that celebrates the 
Forty Martyrs of Sebaste
History of Baking in the Philippines
 As early as 618 AD, China was already
making “moon cakes” and the early settlers
and traders who landed on Philippine
shores, also inevitably shared this unique
process of using dry heat to make bread and
other desserts.
 Wheat was brought into the country
by the Spanish missionaries in the
17th century to make Eucharistic
bread.
 They introduced baking to the
country. Wheat was often used in
food, by missionaries, who introduced
the diet, as well as the preparation
and process to the locals.
 Our Malay ancestors introduced
sticky rice cakes and layer cakes.
One can argue that the Malay’s
knowledge of baking was still derived
from their Dutch colonizers, but the
ingenuity in the use of local
ingredients such as rice, corn and
coconut, as well as making do with
clay pots and wooden steamers,
created something totally original.
 American occupation brought in flour.
 In 1958, the first Philippine flour mill became
operational.
 Wheat, instead of flour was brought to the
country.
 For several years, the Philippines depended upon
the U. S. for wheat supply. Baking in the
Philippines.
 In 1962, the U. S. Wheat Associates, Inc., came
to the Philippines not only to market wheat but
also to improve the baking industry.
 From 1976 to 1985,eight flour mills were
established in different parts of the country.
Since then, the industry has provided a means of
livelihood for many Filipinos.
 Schools have included the offering of baking
courses in the curriculum..
 The importance of baked goods in
Philippine tradition is undeniable. With
so many foreign influences that made
their mark in how baking developed in
the Philippines, there is no definitive
answer really, to how it all began.  What
we do know, is the importance of this
wonderfully delicious art, and how it has
since been vital in every Filipino’s life.
Gardenia Bakeries Philippines Inc.

 First company of Bread in the Philippines

 Gardenia Bakeries Philippines Inc. is a privately owned
bread company based in the Philippines. It was founded
by Simplicio Umali on 1978 in Singapore as in-store
bakery. Gardenia produces different types of cake and
bread. One of its products is Pandesal a common bread
roll in the Philippines.
Gardenia Bakeries Philippines Inc.

 During its beginning in 1978, Rose the market leader

of Gardenia Bakeries in Singapore expanded its
operations in other Asian countries. On 1997,
Gardenia entered in the Philippine market and
established its first plant in Laguna, Philippines. On
2001 Gardenia launched its own version of bread roll 
pandesal.
Gardenia Bakeries Philippines Inc.

 On 2003, the company received its 

Hazard analysis and critical control points and 
International Organization for Standardization ISO 9001: 2000
certifications from 2003 to 2009 and it has now upgraded to ISO
9001:2008.
 On 2011, Gardenia Bakeries established its new plant in Cebu City, at
the same year the company received its three program achievements
awards from the Philippine Department of Trade and Industry
Thanks for Listening