It's Me, Gracee: Flourish Pilipinas

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

Bake it fun in the Philippines 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...

BAKE IT FUN IN THE PHILIPPINES!

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.