POLINIO MARJORIE MALAZARTE

ADVANCED
BAKING 212
ADVANCED BAKING 212

01.THE FIRST BAKING

02. BAKING IN AMERICA

03. BAKING IN THE PHILIPPINES

04.FLOWER FILING IN THE PHILIPPINES

01
THE FIRST BAKING
 THE FIRST BAKING

• Public bakeries were in operation in Greece sometime between 300 and 200 B.C. They
were started by slaves brought to Greece for manual work. Even after they were
granted freedom later, these men chose to continue the same jobs they were
performing as slaves. Baking was one of these jobs. conquered Greece, they also took
over the baking When the Romans industry. Baking became an important industry
such that a bakers guild, a union of bakery owners, was established to set the
standards for quality of products and for regulating the employment of bakers. The
bakers of Rome became so important that legislators began regulating their trade
about 200 B.C., when a law was passed demanding bakers to donate grain to people
unable to earn a livelihood. The law stated that the grain must be ground then baked
into bread. In effect the bakers became civil servants who were unable to leave their
jobs under threat of punishment. The braver ones deserted their bakeshops, moved
to other cities, and took other jobs.
• By 400 A.D. the Roman empire had been overthrown by the Huns in Europe. The
Roman Legions also lost to the Moslems in the Mediterranean. Two hundred years
later the Roman Empire had lost all its power and glory.
I. During the Dark Ages in Europe the Moslems encouraged sea trade only
for their benefit and the Huns continued their conquest of Northern
Europe The feudal lords closed their cities' gates to goods and supplies
except for the simple necessities of life. Baking became an ignoble and
unwanted occupation By this time there was practically no wheat
available. The best bread that could be produced was a black variety
made from two grains: rye, a hardy cereal, and barley, a grain used
mainly for making malt beverages and as feed for stock
 During the last years of the eleventh century, the Christian
Crusaders altered all of Europe. They drove the Moslems back
to Asia and reestablished commerce. Baking again became an
honored profession. The government encouraged farmers to
raise wheat for bread making. The bakers reorganized guilds
and became powerful.
 02
BAKING IN AMERICA
 BAKING IN AMERICA

• Baking was brought to America with the first English settlers who came to
Jamestown, southwest of New York in May 1600. In 1604, commercial bakeries
were already operating in the country but were meeting stiff competition from
colonial housewives who baked in ovens as efficiently as the commercial bakers.
• The baking industry remained on status quo from the Roman times up to the
industrialization period in the United States in the last half of the nineteenth
century. There were improvements however in the construction of ovens and
mixing troughs and also in products. Nineteenth-century bakers made breads,
cakes, pies, biscuits, cookies, and crackers.
• In time intercolony commerce increased and wheat from newly developed
western areas was shipped to the East.
 03
BAKING IN THE PHILIPPINES
BAKING IN THE PHILIPPINES
• Wheat is a grain not native to the Philippines. It was
first cultivated in the Philippines when the Spanish
missionaries came to this country in the early
seventeenth century and was mainly intended for
making eucharistic wafers. According to earlier records
wheat was grown in the provinces of Cavite, Laguna,
and Batangas and the Cagayan Valley.
• Wheat was being consumed in the Philippines during
the days of the Spanish galleon trade with Mexico.
There is even some evidence that wheat consumption
predates this period and goes back to the days of the
Chinese traders a thousand years ago. However, baking
technology then was rather' crude
 04
FLOUR MILLING IN THE PHILIPPINES
• FLOUR MILLING IN THE PHILIPPINES

• During the American occupation of the Philippines, wheat flour was

imported from the United States. This importation continued to increase in
volume until the late fifties. By 1958 when the first Philippine flour mill, the
Republic Flour Mills, began operation, the country had become the world's
second largest flour importer. From the same year, flour imports practically
ceased, quickly replaced by wheat (grain) imports. Since the early 1900s,
the United States and Canada have been the
• Philippines' major sources of wheat, with the United States having the
tanger char vidle market as it has more classes of wheat to offer at
competitive prices These two major sources are able to satisfy the varied
and increasingly sophisticated flour demands of the Philippine baking
industry.
I. The years 1958 to 1976 marked the construction of eight flour mills scattered all
over the country. Listed in the following table are the flour

 NAME OF FIRM  LOCATION  Start of Operation

Republic Flour Mills Pasig, Rizal October 1958
Wellington Flour Mills Pasig, Rizal February 1960
Liberty Flour Mills Mandaluyong, Rizal April 1961
General Milling Mactan, Cebu June 1961
Corporation Hondagua, Quezon Iligan July 1962
Philippine Flour Mills City September 1962
Pillsbury-Mindanao Flour Pasig, Rizal October 1970
Mills Tabangao, Batangas July 1976
Universal Robina
Corporation
Pacific Flour Mills, Inc.
II. The Philippine baking industry has gone a long way since
the late seventies. Bakeries have mushroomed in almost
every section of the country. There are at present several
thousands of bakeries engaged in the line production of such
products as yeast breads of all types, cakes for all occasions,
cookies of various flavors and designs, empanada with
different fillings, assorted
One reason for this success is the present-day modernization of baking equipment and
production techniques coupled with the training opportunities provided for bakers by
by the different baking institutes in the country. To develop the interest and skills of
future bakers, many government and private schools
have encouraged baking as a vocation for students. Several private individuals and
institutions in different parts of the country offer baking courses the whole year round.
Success is also partly due to the fact that the Filipino's diet now includes
bread. For some time, Filipinos ate bread-often of the sweet variety-only for
snacks or as junk food. However, with more and more Filipinos becoming
health conscious, the present-day Filipino diet has seen the inclusion of bread
products of the healthy strain: whole wheat bread, raisin bread, bran and carrot
muffins, and vegetable quiches, for example. Pan de sal is now found on display
shelves together with pan de suelo, pinaputok, croissants, brioches, and bunwiches
all fresh out of the oven, flaky and deliciously fluffy, and with hardly any
preservatives.
Filipinos are willing to pay a little more for breads of good quality and
good
taste. Department store owners, supermarket operators, and wholesalers
are now going full blast into bread production. Homemakers with a little
capital, basic baking skills, and some time are investing in small street-
corner bakeries.
The profits from the bread business are almost certain, considering that
youngsters and adults alike eat bread for breakfast, lunch, snack, and
dinner
THANK YOU