This document provides an overview of the history and techniques of baking. It begins by defining baking as a method of cooking food using dry heat in an oven. It then discusses the origins of baking in the Stone Age and developments in ancient Egypt, Greece, and Rome. Baking became more commercialized over time, with the development of bakeries and guilds. The document also discusses the cultural and religious significance of various baked goods. It concludes by outlining the history of baking in the Philippines and describing popular Filipino breads and pastries.

1. BREAD AND PASTRY

2. INTRODUCTION TO BAKING

3. WHAT IS BAKING?
 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.
 is the process of cooking food by indirect heat or dry heat
in a confined 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

4.  The most common baked item is bread but many other types of
foods are baked.
 Heat is gradually transferred "from the surface of cakes, cookies, and
breads to their center. As heat travels through, it transforms batters
and doughs into baked goods and more with a firm dry crust and a
softer centre".
 can be combined with grilling to produce a hybrid barbecue variant
by using both methods simultaneously, or one after the other.
Baking is related to barbecuing because the concept of the masonry
oven is similar to that of a smoke pit.

5. Because of historical social and familial roles, baking has
traditionally been performed at home by women for day-to-
day meals and by men in bakeries and restaurants for local
consumption.
 When production was industrialized, baking was automated
by machines in large factories. The art of baking remains a
fundamental skill and is important for nutrition, as baked
goods, especially breads, are a common and important food,
both from an economic and cultural point of view.

6. Baker – is called
to a person who
prepares baked
goods as a
profession

7. BAKING IN ANCIENT TIMES

8.  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 created.
 The world's oldest oven was discovered in Croatia in 2014 dating back 6500
years ago.

9.  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
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.

10.  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.

11. 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.

12. 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.

13. COMMERCIAL BAKING

14. 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.

15. 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 that Rembrandt, 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

16. 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

17. 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
flavour 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.

18. Freshness is such an important quality that restaurants,
although they are commercial (and not domestic)
preparers of food, bake their own products.
For example, scones at The Ritz London Hotel "are not
baked until early afternoon on the day they are to be
served, to make sure they are as fresh as possible.

19. Baking in America • In 1604, baking was brought to
America by the Jamestown colonists. The industry
flourished with the country in the last half of the 19th
century. Construction of ovens and mixing troughs was
much improved. A variety of baked products came out.
Other baked products such as cakes and pies, biscuits,
crackers and cookies were introduced. Wheat and baked
products were shipped and introduced to the East.

20. 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.
 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."

21. 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

22. 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. 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

23. THE HISTORY OF BAKING IN THE PHILIPPINES

24.  The use of enclosed ovens, to produce bread and pastry, was probably
introduced by European explorers and colonizers.
 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

25. MOON CAKES
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.

26.  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.
WHEAT GRASS

27.  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.

28.  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.

29.  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.

30. GARDENIA BAKERIES PHILIPPINES
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
 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.

31. 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

32. PANADERIA FAVOURITES (FILIPINO BREADS AND PASTRIES)

33.  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.
PANDESAL

34. Ensaymada – This coiled buttery
bread with sugar and cheese
sprinkles is the Filipinos take on
brioche. Like pandesal this bread
originated from ensaimada, a yeast
bun made in Majorca, Spain with
pork lard.

35. Pan de Coco – A very soft round
bread filled with sweet coconut
filling made with sugar, butter
grated coconut.

36. Spanish Bread – Similar texture
to pandesal but rolled like a
croissant filled with
breadcrumbs, butter, and sugar.
Though the same sounds it
came from Spain this bread
not have any Hispanic roots.

37. Kababayan – A type of sweet bread
that is prepared like a muffin, this
perhaps is its simplest bread sold in
panaderias as its only made with just
eggs, sugar, milk and flour.

38. Monay – This bread is popular with
its split in the middle, more dense
than usual Filipino breads and
usually appearing pale in colour
with a shiny gloss. This breads
dough is the base for many other
similar breads that we will list below
like pinagong and putok

39. Putok – Made from monay
dough but instead of a split this
one is a cross or a crown. Putok
harder than monay and would
probably bruise you when
towards you. Putok means
explode and that’s how it looks
like because of that cross cut on
top. This is harder since proofing
time is lesser than monay.

40. Pinagong – Another one that is made
from monay dough but the shape
is different, resembling a turtle hence
the name, “Pagong” means turtle. This
one is sweeter and milkier in taste
compared to putok and monay.

41. Cheese Bread – Looks like an
intensified colour pandesal this
bread is denser, sweeter, milkier,
moist and most importantly
studded with sweet cheese
instead of breadcrumbs hence the
name.

42. Kalihim – a type of soft bread
filled with bright red or bright
purple filling mead with thin
pudding made from stale bread,
milk, eggs, sugar, vanilla and lots
of food colour. Also known as
“pan de regla” or “menstruation
bread”
I guess you know why.

43. Mamon – The softest bread of all,
this mini sponge cake is topped with
melted butter and lots of grated
cheese, very light, nicely sweet and
very pillowy.

44.  Tasty – The Filipino style sliced bread

45. Pianono – another type of
sponge cake rolled into a cylinder
similar to jelly roll cake, what sets
it apart from other roll cakes is
that pianono are smaller in size
and typically eaten in one or two
bites.

46. Inipit – a type of cake made out of
two slices of sponge cake filled with
potato custard in the middle. The
name inipit means “pressed” in
English defining the way the middle
layer is sandwiched between two
slices of sponge cake.

47. Egg Pie – a very popular bakery
item in the Philippines made out of
egg custard baked on top of pastry
dough, nearly similar to the
Portuguese egg tarts, so what’s the
difference? First is that the size is
bigger usually served in slices and
another one is the brown topping.
That topping is also made out of
eggs but only egg whites,

48. Buko Pie – another type of pie made
out of semi flaky pastry filled with
custard made out of young coconut
meat and condensed milk. Although
it’s a popular pasalubong from Laguna
province nowadays this is easily
available on some panaderias.

49. THANK YOU!