CHAPTER 1
The Problem and Its Background
Introduction
One of the agricultural countries in Asia is the Philippines that wealthy when it comes to different varieties of vegetables, fruits and other edible crops that provide people the basic needs in life. But it is also a fact that some of these products cannot be improved due to lack of knowledge on how these products can be transform into food. Philippines have numerous crops and still not all aware of many different vegetables here thus they are not aware of the countless nutrients they can get from it. A remarkable nutrient that gives benefits that can improve one’s health. Since Philippines have been conquered by many races, it is possible to adopt some of their culture and one of the greatest impacts on us was the Spaniards.
As the time goes by, Spaniards introducedsome of their food like the braso de marcedes, champorado, ensaymada, mechado, pan de sal, polvoron and many more.
Filipinos inherited Pan de sal from the Spaniards who once colonized the country, but as the years passed Filipinos made some revisions and declared as our own. Way back 16th Century, the Spaniards introduced the breads that comes in rolls and served during breakfast. Spaniards trained Filipinos on how to make bread and until now, the techniques are still there.
Pan de sal, which literally means “bread of salt”, is typical Filipino bread that is traditionally served as a breakfast roll. Pan de sal is made of flour, yeast, sugar and salt knitted and cut into tiny squares and covered by bread crumbs and baked.
Typically, it is soft, airy, and chewy and has a slightly crunchy crust outside. It is commonly referred to as “poor man’s bread” since Pan de sal becomes the cheaper alternative for rice during the war era.
Most Filipinos cannot spend a day without eating pan de sal. You can have it anywhere at any time and it is