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History of Baking
Transcript of History of Baking
even lasts long.
it does not stale easily, as it contains less moisture. Caramelization of sugar is the reaction that gives the food a golden brown color. The French are responsible for making several pastry dough's. Danish pastry was created by the Austrians. This is a yeast dough that has butter between each layer & is usually eaten for breakfast or as a dessert.
There are several types of danish pastries also. Pate Choux is a type of dough that is cooked twice. First it is cooked in a pot & then in the oven.
This dough is used for sweet & savory hors d'oeuvres. Baking in the Philippines Growth of Baking Industry in the Philippines Many believe that in the early 17th century, the Spanish missionaries when occupying the Philippines, they introduced the country to baking.
Wheat was grown in the provinces of Cavite, Laguna & Cagayan Valley. And this is when in turn introduced into the diet of many Filipinos.
Wheat was also already consumed even when the Chinese traders first came to trade in our country. Baking became a major industry. Cakes, pies, biscuits, bread, cookies & crackers were first baked by the 19th century bakers.
The baking trade in the country was rated about the same level in the United States Wheat Assoc. Inc. A lot of people have ventured into baking industry. You can see them in every corner of every community. You can see them put up bakeshops, even in the comfort of their own homes. Baking also spread its other fields like, Basic and Advance Cake Decoration, Cakes and Pastries, and Bread Making. Today, baking has become a productive and profitable business enterprise.