Flourish Pilipinas: Celebrating, Nurturing, and Preserving Philippine Flour-Based Delicacies

Wednesday, March 13, 2013

Food conglomerate Universal Robina
Corporation- Flour Division and the Department of Tourism’s Tourism Promotions
Board prove once again that when government and the private sector collaborate, great
things can happen!

With the recent signing of a Memorandum of Agreement (MOA) supporting food
tourism, both parties have formally launched Flourish Pilipinas, a campaign that
recognizes and celebrates Filipino flour- based delicacies either through time-tested
traditions or bold innovations.

Universal Robina Corporation together with Department of Tourism launched their newest campaign at Crowne Plaza Hotel that encourages, recognizes and celebrates Filipino student pastry chefs and pastry professionals who are committed to nurturing flour- based Pinoy delicacies either through time-tested traditions or bold innovations. Thus, making it...


Flourish Pilipinas encourages chefs, restaurateurs, bakeshop owners and operators,
food technicians, culinary students, and other food professionals to integrate locally
available ingredients to their flour-based products such as: Pizza ala Bagnet, Lechon
Quiche, Kesong Puti Malunggay Buns, Yema Ube Pastel, Halo Halo Cake, Durian
Raisin Cookies and other mouth-watering delicacies.

URC Flour Division Products:

Universal and Globe First Class Flour
High protein hard flour products, ideal for making yeast–raised breads such as Pan Americano (open-top), tasty breads (closed-top), pan de sal, pizza crusts, and pasta noodles. 

Continental All-Purpose Flour
URC’s patent flour; purest & highest quality commercial wheat flour available. Achieves superior color and appearance. Best for cakes, breads, cookies, biscuits, crackers, and steamed breads (sio pao). 

My Rose Soft Flour 
Protein content of 8.0 – 9.5%, best used in making cookies, pastries, crackers, biscuits, flat breads, some cakes and wafers. Characterized by breads that are lower volume and with tender bites.

Sampaguita Soft Flour
Protein content of 8.5 – 9.5%. Used for cookies, flat breads, and pastries. Also good for blending with hard flour.

Blend 100
Recommended for pan de sals, buns, and rolls and other bread varieties, intended to have a short bite or be less chewy.

Daisy Cake Flour
Low in protein and ash content, excellent for baking light, tender & fluffy cake bases such as chiffon, sponge and batter type cakes.

The event totally flourished with the performances of Isay Alvares and Robert Sena, Philippines best theater performers. Mr. Anthony Suntay hosted the event.

Universal Robina Corpoaration executives

Cake and bread everywhere!

Here are the delectable meals we ate while we are being seranaded by 
Ms. Isay Alvarez and Mr. Robert Sena. 

For more details about this latest campaign from URC and DOT:

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