Nutritious Bread Making: Pandesal With Malunggay A Project Proposal Prepared For: Prepared by

Nutritious Bread Making: Pandesal with Malunggay
A Project Proposal
Prepared for:
Mayor Lisette Arboleda
Prepared by:
Sheena Grace N. Francisco
Mary Beth Cañete
Kian Garcia
Lady Grace Javier
Erika Galima
Alyssa Jane T. Galivo
Raiza Inocencio
Cristie Joy Inocencio
Psyche J. Montoya
Jackelyn Rios
Welard S. Taladtad
Dhanna Jane Gusi
Mae Ann Tutor
Razil Palacio
Dinah Gaa
Flory Ann Oreta Lorenzo
Andrea Tayco Mondia
Yunicar Sevilla Cresencio
Rissa Ladroma Castillo
MA. Ronna Joy Amar Ignacio
Rationale:
In our locality, some people lost their jobs due to this global crisis
and it drastically affect our healthcare and employment within our
community and at large. With this, we would like to proposed our
project which is the Malunggay Pandesal Bread business as part of
sustainability livelihood program that seeks to provide an income to
those who wants to be involved. Since, malunggay has been dubbed the
Philippines' most nutritious green leafy vegetable due to its high content
of vitamins and minerals, as well as its numerous health advantages.
Therefore, we would like to suggest it to our community to alleviate the
said problem.
Objectives:
 To provide a job for an individual who needs an income and those
who lose their job because of this pandemic.
 To produce a nutritious bread with a justifiable price.
 To promote a healthy lifestyle for the citizen of Looc.
Background:
The economic crisis brought by the pandemic could have long-
term negative consequences like financial problem, food shortage and
other difficulties. High price for the food and other neccesities in the
market. To help the community of Looc about the existing probpems our
group decide to make a healthy and affordable Malunggay Pandesal
Bread for a livelihood program. Pandesal is a popular yeast-raised bread
in the Philippines. Individual loaves are shaped by rolling the dough into
long logs which are rolled in fine breads crumbs. This are the portioned
allowed to rise and baked contrary to its name pandesal tastes slightly
rather than salty. Most bakeries all over the country, from small
backyard establishments to industrial bakeries, produce and sell this
bread, it's most frequently purchased from a local bakery, which are very
common in cities. The bread has been a staple of the Filipino daily diet
for generations. Malunggay. Pandesal is a more creative innovation of
the most famous Filipino breakfast bread. Another variation of classic
Pandesa with Malunggay leaves. Pandesal is amazing. It is a bread that
already tastes great on its own. And it tastes even better with different
kinds of palaman.
Justification:
Some people in our community have lost their jobs because of the
public health crisis, that's why we would like to offer this project
proposal in terms of giving them with a modest bit of revenue. Bread is a
renowned yet inexpensive dish in our area, and it will undoubtedly
provide a decent yield for people who wish to take the course. When
contrasted to other basic foodstuffs, pastry has the most protein,
carbohydrate, calories, fiber, and micronutrients per 100g. Bread is
perhaps the most source of feed that has the potential to address
impending food scarcity and overall health problems. Seeing as people
need to eat, and a large proportion of the population love and are
prepared to pay for fresh items. Baked goods are solace meals that can
be made to be both nutritional and delicious. Bread is consumed by
people of all ages and races. Many customers have come to anticipate
bakery establishments to supply freshly baked products on a daily basis,
making it in for the program's success.
Benefits and Coverage

Community. This proposal will benefit the community by serving
them a nutritious bread for their snacks instead of unhealthy processed
food.
Residents. This will also benefit those who need an income and
those who lose their job because of this pandemic.
METHOLOGY
In this proposal, we explore the finite details of making a great and

nutritious bread. We also fill you in on how to store your bread so you
can enjoy it for days (or even weeks!) to come.
Step 1: Measuring your ingredients

Accuracy is key in bread making, and the plain truth is that weighing
ingredients on a kitchen scale is more accurate than measuring volume
with cups and spoons.
Step 2: Mixing the dough

Two key mixing methods are used in bread making:
Straight dough method: In the straight dough method, you combine and
mix all the ingredients. Then you knead the dough until it is smooth and
can be stretched without breaking.
Sponge method: The sponge method has two stages. First, you mix
together the yeast, the liquid, and part of the flour and allow it to rise.
When the dough has doubled in size, you add the remaining flour and
ingredients and knead the dough.
Step 3: Letting it rise

You’re starting to smell the flavors of your bread taking shape. But don’t
get impatient and pop the dough into the oven too soon! You need to let
the dough fully rise and ferment first.
As the yeast feeds on the sugars in the bread, they release gas. The gas is
captured in the gluten matrix, and the dough rises. Fermentation, or
rising, is complete when the dough has doubled in size. The length of
time it takes varies based on the type of flour, the amount of yeast, and
the temperature.
Step 4: Punching and shaping the dough
when the dough has doubled in size, it’s time to use a dough scraper and
place the dough onto a floured surface. You don’t literally need to punch
the dough — instead, you gently fold it down to redistribute the gas
throughout the dough. If you do this too many times, you may end up
with a flat baked product, so be gentle to your dough. Folding over one
or two times should be enough. After the dough has been folded over,
it’s time to shape the dough. Whether you’re making rolls, baguettes, or
loaves, there’s technique involved.
Step 5: Proofing the dough

after you’ve shaped the dough, it’s time for a final rising, referred to as
proofing. Some ovens are equipped with a bread proofing setting, which
is a slightly warmer temperature than a standard home (usually between
80 and 115 degrees F). For each recipe, the length of proofing required
is different, but usually it’s anywhere from 15 minutes to an hour.
Step 6: Now you’ve come to the fun part! Depending on the recipe,
you may brush the bread with an egg wash for a golden glaze or top the
dough with seeds. Some recipes even have you score the dough, or mark
it with a serrated knife or bread lame (a scoring knife that looks similar
to a box cutter or razor). Regardless of what the recipe calls for, just be
gentle and make sure not to deflate your gorgeous creation before
baking.
When you place the dough into a hot oven, you’ll see a quick, initial
rise, often referred to as oven spring. This is when the gases from the
yeast get trapped in the matrix of gluten, allowing the bread to rise and
hold its form.
Budget and Schedule:

Nutritious Bread Making: Pandesal With Malunggay A Project Proposal Prepared For: Prepared by

Uploaded by

Copyright:

Available Formats

Nutritious Bread Making: Pandesal With Malunggay A Project Proposal Prepared For: Prepared by

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Nutritious Bread Making: Pandesal With Malunggay A Project Proposal Prepared For: Prepared by

Uploaded by

Copyright:

Available Formats

Nutritious Bread Making: Pandesal with Malunggay

Benefits and Coverage

In this proposal, we explore the finite details of making a great and

Step 1: Measuring your ingredients

Step 2: Mixing the dough

Step 3: Letting it rise

Step 5: Proofing the dough

You might also like