Saldua's Bread and Cakes

17/03/2022

In celebration of National Women’s Month, we would like to offer you STDHMC’s BUNTIS PACKAGE.

We are using one of the more advanced machines in the area ensuring accurate and doubt-free results.

29/11/2020

https://youtu.be/SoF8XJGpmEw

[긴급 공지!] 덤하! 긴급 공약 발표 합니다 더미 여러분들이라면 필수 시청!!! 주변에 널리널리 퍼뜨려주세요~!

29/04/2016

MASTER BAKER VACANCY

looking for Master Baker with experience
apply at Saldua's Bakery
address: #9 Brgy 3 Interior B Katigbak Street Lipa City Batangas
contact us at 7570045
09285996425
look for Mr Cesar Saldua

23/02/2016

Our bakery also accepts palechon service.

27/09/2014

My Tatay use his own recipe for this delicious freshly baked cheese cake/muffins. One of my fave!

10/04/2014

10/04/2014

Kneading Manually: The thing In The Past

Have you tried manually making bread dough by hands? It is now almost obsolete since the introduction of different mixers and kneading machine to hasten making of bread.

Back in late 1970's until the early 1980's, Mr Cesar Saldua, owner and manager of Saldua's Bread and Cakes described how dough was done as per batch manually by hands and sometimes by feet (don't worry folks today using of feet is not allowed in our bakery). Imagine a very big rolling pin manually maneuvered by two people, to effectively kneed the bread dough. (Of course they observe Hygiene back then using cheese clothes to cover the dough as the manual process of kneading is done).

It was said that the making of delicious bread is based actually in the development of the protein Gluten. Gluten started to form as the flour is moistened while stirred, giving strength to dough. Gluten acts as binding agent giving a cohesive texture that will allow the substance not to fall during baking. In addition, the kneading also creates air pockets of bubbles in the dough. This air pockets are filled with carbon dioxide as a reaction of yeast to other ingredients. By filling these air pockets, the bread has the chance to rise and become supple.

Up until now, the manual process of kneading the dough by hands (sorry no Feet) are still practiced at Saldua's Bread and Cakes. - Dr Joy Saldua

21/02/2014

Pan de Sal

In Spanish, pan de sal literally means literally "salt bread”. It is a small rounded bread that usually eaten by Filipinos during breakfast.[1].
Pan means bread, Sal is Spanish for Salt.

In old times, Pan de Sal is baked inside a hurno or Pugon (furnance), which gave its unique taste and crispy texture outside but soft and chewy inside.

Baking was thought to us by the spaniard missionaries back in late 17th century as their way of introducing Eucharist. But back then Chinese already know how to use furnace and make bread. In the Philippines, it was quoted in most of historical books that certain Chinese guy named Aquaver Natividad Uy introduced and taught baking.

Back in Spanish era, Pan de Sal has detectable and pronounced salty flavor and crusty texture. The saltiness in the bread is to eliminate the need for palaman filings since during that time only the rich can afford palaman.

The Filipino has adapted this bread and nowadays, pan de Sal contains very little fat, no eggs, very little sugar and salt and is meant to be eaten by itself.

Pan de Sal can be combined with your favorite spreads like coco jam, butter,kesong puti or liver patte and it is best accompanied by any drinks. In Lipa Batangas, we usually enjoy pan de sal with our Kapeng Barako (brewed coffee made from coffee beans farmed in Batangas).

Nowadays, the battle among bread shop is on for the best pandesal in town. Price range from one peso, two pesos to five pesos.

Source: http://en.wikipedia.org/wiki/Pan_de_sal
http://www.magluto.com/pan-de-sal-pandesal
http://bakingbreads.blogspot.com/p/pandesal-what.html

18/02/2014

Known as 3J's Bake Shop and 5&1 Bakery

Family owned pugon-baked bread business