Breads, Cakes, Pastries, and More: From the Golden Treasury of Baking

Breads, Cakes, Pastries, and More: From the Golden Treasury of Baking

eBook: $9.99
Author:
Genre: Cookbooks
Publisher: Anvil Publishing, Inc.
Publication Year: 2018
ASIN: B07GSR492G
ISBN: 9789712734342

Breads, Cakes, Pastries, and More features baking recipes originally culled by cereal chemist and food technologist Efren G. Bunquin in his book The Golden Treasury of Baking and Candymaking.

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About the Book

Breads, Cakes, Pastries, and More features baking recipes originally culled by cereal chemist and food technologist Efren G. Bunquin in his book The Golden Treasury of Baking and Candymaking. Kitchen-tested by the Center for Asian Culinary Studies and with annotations and recommendations from Chef Gene Gonzalez, recipes in this book include popular local breads such as Pan de Sal, Mamon Especial, and Ensaimada; Chinese snacks such as Hopia, Bitso-Bitso, and Pilipit; European breads such as Pizza Italiana, Danish Croissant, and L’ Gateau Sans Rival; and many more.

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About the Author
Efren Bunquin

“Bricks as such are simple things of simple shape, yet properly laid, they can be made into a house or any other form of noble edifice. So are the baking lessons designed by Prof. Bunquin. They become the building brick of a baking career.”

Thus was aptly described Efren Gomez Bunquin, WJS’ choice for the 1974 “Bakery Industries’ Man of the Year” distinction. Prof. Bunquin received his plaque for earning this distinction as announced by William J. Suter, president of Suter, Inc.

To the baking industry, awardee Bunquin is more familiarly known by the title “Dean of Bakers”. This is no overstatement, for he has gone a long way from his San Pablo (Laguna) boyhood days.

Originally bent on becoming a physician, Efren enrolled at the San Pablo Colleges as a full scholar and completed the pre-medicine course as Summa Cum Laude. He, however, shifted course to the combined course of BS Chemistry/Chemical Engineering at the MLQSEA where he graduated in both courses with highest honors.

In his senior year, he was awarded the Wein International Scholarship in Science after topping a national competitive examination given by the Brandies University through the American Embassy. This, he however waived, in favor of a job offered him immediately after graduation.

His first job was a research chemist at the Franklin Baker Co. of the Philippines. Shortly after he was asked by Phil. Flour Mills to organize and head the mills’ Quality Control, Research and Development, Technical Services and the company’s Infestation Control Department.

In 1962, Prof. Bunquin was made a member of the five-man Philippine Wheat Trade Mission that was sent to the United States. He was the youngest of the group. A joint project of the United States of America and Philippine governments in collaboration with the WWA and the PAFMIL, the mission was to acquaint the Filipino technocrats on the progress of cereal science and technology.

A Cereal Chemist, from Northwestern University where he finished his M.S. in Cereal Chemistry, Prof. Bunquin also trained at the International Milling Company Central Laboratory in Minneapolis, Minnesota concentrating on New Products Research and Development with emphasis on cereal products. Further training at the Robin Hood Flour Mills in Moose Jaw, Saskatchewan, Canada was later arranged by International Milling Co.

Returning to the Philippines, he visited other Asian countries, foremost of which was Japan where he made observation studies on Japan’s progress in food processing. Upon arriving home, he embarked on an intensive campaign to promote the nutritive value of bread as a basic food.

He started the campaign by conducting seminars in Luzon. The seminar sessions took him to as far north as the remotest areas of Cagayan Valley and Mountain Province and as far south to the different barrios and municipalities of the Bicol Region. He talked to bakers demonstrating to them the rudiments of modern baking and it’s advantage and importance to the health. His seminars were responsible for awakening interest in more progressive and modern baking methods.

A year after this, Prof. Bunquin, with the assurance that the school would work on the modern concept of training, agreed to become the first Filipino director of the Fleischmann’s Baking Institute. Although located in the Greater Manila area, it has become more of a mobile school which succeeded in fulfilling its objective of educating bakers and graduating thousands of baking students. It is of interest to note that many of his graduates are now successful with their own schools or are managing their own bakeshops.

He is also the author of several Panary and Culinary books, now useful as a reference in almost all bakeshops and kitchens. His research work in cereals were published in official publications of the International Association of Cereal Chemists and American Association of Cereal Chemists.

Prof. Efren Gomez Bunquin, “Bakery Industries’ Man of the Year” for 1974 is indeed the man responsible for the present concept of the trade, that “baking is an Art, Science and Technology.”

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