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Govt to support proposal for coconut-based flour
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IN a bid to address the scarce supply of wheat and flour products worldwide, the government has backed the private sector's proposal to use coconut flour as substitute ingredient in making pan de sal.
Since last year the price of flour has risen, with hard flour currently at P670 to P880 and soft flour at P670 to P780.
"The government supports such proposal. In fact, [we] will conduct a meeting with coconut growers and flour millers to come up with the best way to develop thi...
Related newspaper, magazine, and journal articles from HighBeam Research
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A piece of history in a pan de sal.(Society)
Manila Bulletin
; Pan de Manila, the bread house that uses the traditional brick oven in baking its popular pan de sal, launches its aOld Manilaa campaign. Throughout generations, the humble pan de sal has always had a special place on the breakfast table of Filipinos as well in our country's history. It is the
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More than just pan de sal
Filipino Reporter
; Filipino Reporter 05-26-2005 Around the world, bread has gained a significant status that most breakfasts would not be complete without them. In the Philippines, nothing beats sitting at the breakfast table, sipping a cup of coffee, reading the newspaper, and savoring the classic pan de sal. Pan de
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AROMA OF A TOWN BAKERY
Filipino Reporter
; Filipino Reporter 01-17-2002 Nothing stirs more nostalgic memories than the aroma of a Philippine small town bakery at dawn, sometimes with stars yet, when the freshly baked loaves are shoveled out of the large wood fire oven. Sourdough bread is pan de sal, and once upon a time it was of kingly
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GARDENIA TO BUILD BUN-MAKING FACTORY
The Manila Times
; Gardenia Bakeries (Philippines) Inc. will construct a P300-million bread manufacturing plant for buns (pan de sal) as part of its expansion this year. "The new factory will be built in the remaining 1,000 square meter lot in our 2.2-hectare bread making facility in the Laguna International
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get baking with gluten-free flours
Better Nutrition
; THE SELECTION OF FLOUR ALTERNATIVES HAS NEVER BEEN BIGGER OR BETTER A diet free of gluten used to mean giving up baked goods. Luckily, it doesn't have to anymore. Nowadays gluten-free flour options abound-even for those on low-carb or hypoallergenic diets-and making gluten-free treats has never
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