Tinapa-Topped Pizza Bread

Tinapa-Topped Pizza Bread Smoked fish is a native delicacy in the Philippines. In Lemery, Batangas, there is even a 3-day festival to celcebrate the tinapa and the many new food products created with it. Its smoky flavor provides an exciting culinary experience that adds a surprising twist to regular fares. Discover the novel ways of using tinapa in mouth-watering baked products that could lead you to baking glory.

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Cream-Filled Sweet Bread

Carabao web

Carabao’s milk is famous in the province of Bulacan as a key ingredient in special “pastillas de leche.” Aside from sweet delicacies, it is used as a substitute to cow’s milk in making breads and pastries, for creamier taste. Discover the novel ways of using carabao’s carabao’s milk in mouth-watering baked products that can lead you to baking glory.

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Durian Streusel Bars

Durian Streusel Bars web

Grown in Mindanao, the durian is an exotic fruit. Enjoyment of eating is an acquired taste. In baking, it is best to use durian preserves to give character and disctinctive taste. Discover the novel ways of using durian in mouth-watering baked products that could lead you to baking glory.

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Pineapple Swedish Ring

Pineapple web

Next to bananas, pineapple is the second most popular tropical fruit. In the Philippines, Bukidnon boasts of the world’s biggest pineapple plantation. This fruit is commonly used in baked desserts lending a citrusy zest to the recipe. Discover novel ways of using pineapple in mouth-watering baked products that could lead you to baking glory.

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Chocolate Banana Loaf with Pili Crumble

banana-web

The pili nut is native to the provinces of Albay, Sorsogon and Camarines Sur. Both foreign and local tourists are captivated by the flavorful pili tarts and candied pili nuts. In baking, it is commonly used as a great alternative to almonds. Discover the novel ways of using pili nut in mouth-watering baked products that could lead you to baking glory.

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Macapuno Pandan Roll

pandan-web

The coconut is found throughout the Philippines. It is known as the “tree of life” because of its many uses, culinary and otherwise. The white, fleshy part of the seed is edible and is used fresh or dessicated in cooking and baking. Macapuno, a variety of the coconut with soft meat is also a popular ingredient used to enrich cakes and pastries. Discover novel ways of using coconut and macapuno in mouth-watering baked products that could lead you to baking glory.

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URC Flour Division Actively Supports Baking Industry

Universal Robina Corporation (URC) Flour Division continues to actively support the baking industry via launch of beneficial flour products, providing free technical services and promotional activities relevant to the needs of our local bakeries and bakeshops. This was evident in the participation of URC Flour in the recent Bakery Fair 2007 held from March 8-10 at the World Trade Center.

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Smoked Bangus Rolls

bangus-web

Bangus, being much more bony compared to other fishes is available in the country, naturally created a demand for deboned milkfish or “boneless bangus” which has become popolar in stores and markets. Pangasinan is the main source of the most delicious species of milkfish. In celebration of bangus’ importance to the economy of the said province, a Bangus Festival is held every April with culinary competitions promoting the use of this delectable fish. Discover the novel ways of using bangus in mouth-watering baked products that could lead you to baking glory.

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URC Flour Division Launches Two New Extra-beneficial Flour Products!

Whole Wheat Flour

Universal Robina Corporation (URC) Flour Division responds to the increasing public consciousness on wellness and health by introducing Whole Wheat Flour to the market. Continue Reading »

Bakery Fair 2007

Bakery Fair 2007 LogoUniversal Robina Corporation – Flour Division will be showcasing its products and services in the upcoming Filipino Chinese Bakery Association Inc. (FCBAI) Bakery Fair 2007 at the World Trade Center, Manila from March 8 to 10, 2007. Visit the URC Flour Division Booth No. 259 for baking demonstration on breads, bars and cookies on day 1 (March 8, 2007), breads and pastries on Day 2 (March 9, 2007) and bread and cake varieties on day 3 (March 10, 2007).

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