The Philippine Society of Baking (PSB), composed of technical baking professionals, conducted a two-day introduction to pizza technology workshop last Nov. 3-4 at Filipino-Chinese Bakery Association Inc. Baking Center in Manila.

 

PSB members Plutarco “Boy”  Ng and Kristine Mateo facilitated the workshop attended by entrepreneurs and bakers. Ng and Mateo demonstrated the poolish pizza dough formula for bakers who want a crust with more flavor and chewiness.

 

PSB has been conducting technical baking classes for more than 10 years since it was founded in 2005. The group aims to uplift the skills of baking professionals with the technical aspects of baking.

 

Every PSB seminar covers a discussion on the function of ingredients and mixing methods used. Participants learn how these factors affect their products and enable them to make informed decisions when they encounter problems in baking.

 

A complete module is provided along with recipes (or formulas, as bakers call them), which are in baker’s percentage,  and measured by weight in grams rather than by volume (measuring cup). This is in keeping with  the practice of most bakeries and pastry shops which use a weighing scale.

 

To complement its seminars, PSB published “Proof: The Philippine Baker’s Guide,” a handy reference which highlights Philippine baking standards.

 

It is available at PSB Secretariat (tel. 2542526 or 8717487) and online at The Kitchen Bookstore.

 

Aside from pizza technology, PSB conducts seminars on bread-making, loaf technology, cake science, steamed bun technology, bakery operations, applied bakery mathematics and fundamentals of Asian noodle making.

 

The group also conducts livelihood seminars in select communities in Metro Manila and provinces.

 

Its major outreach program was the recently concluded “DUNegosyo Livelihood Project” in partnership with Philippine Baking Industry Group.

 

Visit www.philippinesocietyofbaking.com; call 2542526 or 8717487.