07 Dec2012

A thrilling find in Manila for the amateur baker. I can’t believe I found some bread flour (very, very rare in Philippine groceries) at the Metro grocery in Market!Market! last week. The U.S. made flour, specifically formulated with a higher gluten/protein? content, is exactly what I need for holiday baking of ensaimadas, attempts at a french baguette a la Saveur magazine, etc. At roughly PHP250 or so, it was also reasonably priced. I bought 30 pounds worth before writing this post, and if you want some, I would skeedadle over there quick, as there are only 60-70 pounds left on the shelves. I always have such a long list of things to bake for the holidays, and end up making only a few of the items on the list. But I hope this year I can get to several types of cookies at least. As usual, the holidays are looming fast and furious, and I am still reeling from recent Cebu office shenanigans! Happy baking this holiday season!

 

COMMENTS:

  1. EbbaBlue says:

    Yehey, nauna ako sa pag-comment.

    MM, Natutuwa ako para sa iyo at natunghayan mo itong harina na ito. Isa ito sa mga “pinag-laruan” ko nung sumusubok ako ng “sinaunang klase” ng pandesal, dahil na rin sa ipinaskel mong sulatin na hangarin na makapag-luto ng masarap na Pilipinas tinapay.

    Magandang klaseng tatak ng harina ito, at harinawa ay maka-luto ka ng masasarap na tinapay at matatamis na biskwit. Kung tama ang iyong rekado at mga panimpla, sigurado “ayos ang buto-buto”.

    Maligayang pag-huhurno.

    Dec 7, 2012 | 7:32 am

     
  2. Roddy says:

    Crap! I just bought a 25kg bag from a panadero supply store… : )

    Dec 7, 2012 | 7:44 am

     
  3. Betchay says:

    I will happily wait for MM’s Bread Chronicles this holiday!

    Dec 7, 2012 | 7:56 am

     
  4. tess says:

    Check Manila Bake along Katipunan Ave. featured at Dessert Comes First. They have artisanal breads using Unbleached Flour.

    Dec 7, 2012 | 8:11 am

     
  5. natie says:

    whoa…the things we take for granted here…I have a few bags in the pantry..better step to it..when I go back home, it will be the panadero for me..

    Dec 7, 2012 | 8:17 am

     
  6. Rebecca says:

    I just left Kalyustan’s with fresh almond paste, almond extract and all the other goodies I need for rainbow cookies. Love holiday baking!

    Dec 7, 2012 | 8:28 am

     
  7. odessa says:

    nakakatuwa ung comment ni Ms. Ebbablue…:) hay…exciting mg luto ng masasarap at maraming food esp. baked goods ngaung holiday season, pero hinay hinay lang ang kain he he!!!! will be looking forward to your recipes MM!!!

    Dec 7, 2012 | 8:31 am

     
  8. Ellen says:

    Looking forward to your bread posts, Marketman. I’m taking a 12 day leave this end of the year and I would probably bake myself to death, hehehe.

    Dec 7, 2012 | 9:12 am

     
  9. Melit Villanueva says:

    I make breads regularly (not commercial)… and i buy my supply from a local grain store , 1st class bread flour and its good (king/purefoods is good, sometimes wellington… i will try this imported gold medal… merry christmas MM and to all your readers!

    Dec 7, 2012 | 9:32 am

     
  10. Marketman says:

    Roddy, I used to buy sacks of “primera” or other “bread flours” from local purveyors for baking shops, but they still didn’t seem to have enough protein in them… I hope these grocery style bags work…

    Dec 7, 2012 | 9:48 am

     
  11. betty q. says:

    Red Star yeast came out with a PLATINUM label …it is a premium instant yeast like the quick rise yeast…this one the platinum one comes with DOUGH ENHANCERS…

    Dec 7, 2012 | 10:07 am

     
  12. Footloose says:

    Hanga ako sa Tagalog ni EbbaBlue. Sa mga lumang plaka ng Villar Recordings na lamang ako nakakadinig dito ng ganyang kalibre ng pananagalog a.

    Agree with Natie and I sympathize with everyone living in places without statutory regulations governing the milling and distribution of flour. Sometimes a lifetime of observant practice and resourcefulness are not enough to deal with fluctuating quality and insecure supply of flour.

    Dec 7, 2012 | 10:34 am

     
  13. Apple says:

    i usually whine when i can’t find an ingredient for my baking here in Phuket and say,”why is it so easy to find everything in the Philippines!” So I’m wrong. Difficult to find bread flour and it’s so expensive even for that brand.

    Dec 7, 2012 | 10:50 am

     
  14. Pink Carnations says:

    Wonderful MM!!! Wish you, your fab fam and great crew many blessings this Christmas and always!!! May LOVE, JOY & PROSPERITY be yours for all the joy this blog has brought to us!!! Cheers :)))

    Dec 7, 2012 | 1:33 pm

     
  15. cora says:

    MM, the King Arthur flour is another good brand with higher protein content than the Gold Medal brand ( and it bakes better too), if it becomes available in Manila. Happy baking!

    Dec 7, 2012 | 4:26 pm

     
  16. Marketman says:

    cora, King Arthur is also occasionally available in Manila, but not often. Apple, the same flour in the U.S., in major city supermarkets, not walmart or the like, is roughly $3-3.50, so it is double the price in Manila. Frankly, I would pay that premium if I could get it all the time in Manila… How much is this flour in Phuket. A 5lb bag of it?

    Dec 7, 2012 | 4:34 pm

     
  17. Dragon says:

    Funny how you are looking for high protein content flour for bread whereas I have to scour (and speak to bakers) for low protein content for my cakes! Cake flour is unknown here..

    Dec 7, 2012 | 6:55 pm

     
  18. EbbaBlue says:

    King Arthur brand din ang aking napag-pasiyahan na gamitin, pagkaraan ng napakaraming pag-subok sa iba’t ibang klase ng harina. Sa ilang babasahin, nakasulat na ang harina at tinapay na maluluto ay na-aangkop kung saang lugar ka naruon. Siguro dahil na rin sa klima, at kung anong produkto mayroon ang isang bayan. Dito sa Texas na natural na mainit, ibang klase ang kanilang rekomendado. Kina BettyQ naman, palagay ko ay iba din.

    Sa kasamaang palad, hindi na kaya ng aking mga braso at kamay ang pag-halo ng harina, nangangailangan na ako ng “makina”, subalit hindi ko pa ito nabibili. Pag-ako ay pinalad na magkaron ng panghalo (makina man or tao (hihihi) ay uumpisahan ko ulit gumawa ng pandesal, may palaman man o wala. Siguro sa Pasko (kung ako ang mag-ba-bait), gagantimpalaan ako ng aking anghel ng pang-masa, at babaha ng iba’t ibang klaseng tinapay ang aking bahay (kahit na dalawa lamang kaming mag-asawa). Hahaha, ipamimigay ko na lang sa mga kapitbahay, natitiyak kong magiging patok ang aking pangalan at babango pa aming kabahayan.

    Dec 7, 2012 | 9:31 pm

     
  19. atbnorge says:

    Yeah, funny how you people are looking for high protein content ;) I am not looking at all! LOLZ. I miss the taste of “REAL FLOUR”. I am not celiac, though. I abstain to lower my migraine days….But I do have bags of various types of flour stashed, from the fine to the course (whatever they call that) so that I have some available when I get the baking bug. I checked on the protein content of the flour I have here, it’s 10 g per 100 g. I wasn’t aware of such things. Most of the time I am price conscious.

    @EbbaBlue, makamit mo sana ang iyong hinahangad na pang-masa :)

    Dec 7, 2012 | 10:28 pm

     
  20. EbbaBlue says:

    Luluhod ako sa asin… ayyy sa monggo na lang.

    Dec 7, 2012 | 11:23 pm

     
  21. atbnorge says:

    Ahahaha, Masa…masa…masa…masakit ang lumuhod sa asin at monggo!
    @EbbaBlue, you’re so lovely!

    Dec 8, 2012 | 12:23 am

     
  22. betty q. says:

    Katulad mo Ebba…Hindi na kaya ng mga palad ko ang mag masa ng tinapay o kahit man anong gawain na kilangan ang pag gamit ng aking kanang palad. Ito ang payo sa akin ng manggagamot. Kaya naman ipinamana ko na sa aking mga anak at pamangkin ang aking mga gamit. Kung nandito ka lang taos puso kong Ibibigay sa iyo ang isa sa aking mga makinarya na karamihan pa ay nasa kahon pa.Kaya lahat sabay sabay nagpupumilit ngayon ang aking mga pamangkin at anak na matuto silang gumawa ng mga mahilig nilang kainin!

    Darating sa iyo sa isang linggo ang iyong pang gawa ng longganisa.

    Dec 8, 2012 | 12:23 am

     
  23. betty q. says:

    For those wanting to stock up on flour…first be informed on how to store it to prolong shelf life. Unless you have a home based business and your flour has a quick turnover, then any opened bags is best kept in a food grade plastic container, air tight and kept in freezer or cooler.

    Dec 8, 2012 | 12:33 am

     
  24. EbbaBlue says:

    Salamat po, binibining BettyQ.
    Naku paano naman pala yung harina kong ang petsa ay Enero 2012? Hahahahahaha….

    Dec 8, 2012 | 2:41 am

     
  25. atbnorge says:

    Opo, Bb. betty q, ganyan nga po ako mag-imbak ng harina, inilalagay ko po sa lalagyan na mahigpit ang takip. Pagdating naman po sa “turnover”, mabibilis at malalakas naman pong kumain ng mga produktong may harina ang mga kasambahay ko LOLZ. Pero ngayon ko lang po nalaman na puwede palang i-priser (ayon sa google translate) ang harina. Sang-ayon po ako d’yan.

    Noong konti pa ang alam ko sa pag-iimbak ng harina ay nagkaroon ng kung anu-anong insekto ang kabinet ko. Kahit pa naitapon ko na ang mga na-apektuhang harina at nalinis ko nang mabuti ang kabinet, ilang araw din bago ko sila nasawata at nalipol nang tuluyan sa aking kusina. Naks, kung saan-saan ako humalukay ng Tagalog, hahaha!
    Nakakahawa si Ms. EbbaBlue.

    Dec 8, 2012 | 4:34 am

     
  26. betty q. says:

    Ebba…ang aking haka haka ay ikaw ang aking maestra sa paaralan sa Wikang Pilipino na si Ginang Bautista!!!! Narito ako at nakaupo at ako ay napadpad sa panahon ng kopong kopong!!!!!

    At talaga naman na nakakahawa si Ebba, Gng. AtbNorway!!!

    Dec 8, 2012 | 5:07 am

     
  27. EbbaBlue says:

    Hahaha, bagsak nga ako sa araling Pilipino nung Ikatlong Baitang sa aking paaralan. Tiyahin ko pa mandin ang guro, ayun batok ang aking inabot, at hagupit naman ng kawayan sa puwit mula sa aking ama. Mula naman sa aking ina – ang pangaral na pagbutihin ko sa susunod na pagbilog ng buwan.

    Sarap lang mag-sulat ng ating wika. Nakaka-aliw ang pag-iisip na ang dugo na nanalaytay sa bawa’t himaymay ng aking kalam’an ay tunay na Pilipino, sa puso’t diwa. Ako isang tunay na Pilipino kahit na sa banyagang bansa.

    Dec 8, 2012 | 5:33 am

     
  28. PITS, MANILA says:

    it’s another blast from the past, MM …

    Dec 8, 2012 | 6:17 am

     
  29. Jade186 says:

    Kapag naumpisahan, mahirap nang tigilan…

    Mahirap ngang makahagilap ng mahusay na harinang pang-tinapay sa Maynila. Ang kadalasang ginagamit ay ang “all purpose flour”, na hindi naman talagang angkop sa pag-gawa ng nito.

    Ginoong MM, ano pong uri, o dili kayang marka ng pang-alsa ang ginagamit ninyo sa tinapay?
    Salamat po.

    Dec 8, 2012 | 6:35 am

     
  30. netoy says:

    @EbbaBlue – i love that line: Ako ay isang tunay na Pilipino kahitna nasa banyagang bansa.

    Aking nasisinag na ito rin ang damdamin ng nakakaraming Pilipino sa ibang bansa – kahit na nga pa ilangpung taon na silang (or kaming) naninirahan doon.

    Dec 8, 2012 | 6:41 am

     
  31. ConnieC says:

    What is it about flour that MM’s blog has gone bonkers? I am smiling in amusement with everybody commenting in PIlipino. EbbaBlue started it, but where are the Cebuanos?

    Dec 8, 2012 | 7:12 am

     
  32. Monique says:

    I love it…..I should let my girls read all these Tagalog/Filipino. They’ll go crazy and just say “mom!!!!!!!!!!!”……hahaha

    Dec 8, 2012 | 7:26 am

     
  33. betty q. says:

    Ginang Connie C…palibhasa wala akong makausap dito sa bahay ng Tagalog, dito lang muling nahahasa ang aking Tagalog na pinagkalakihan ko kahit sa pagkahaba haba ng panahon na panandili dito sa ibang bansa…at higit sa lahat, walang google translate!

    Dec 8, 2012 | 8:53 am

     
  34. Ted says:

    Nuon pong Mil-nuebe syentos otsenta y sinko, ako ay nakatira pa sa isang maliit na siyudad dito sa estado ng Georgia ng bayan ng Estados Unidos, akin pong hinahanap hanap ang pandesal ng Pilipinas. Subalit ultimo Pilipino po ay mahirap makita nuon dito pandesal pa kaya. Hindi pa po uso ang internet at wala pa po ang Google para makakuha ng tamang sukat ng mga sangkap para makagawa ng pandesal.

    Alam nyo po ba kung ano ang nagawa kong paraan? Nakakita po ako sa tindahan ng iladong halo ng harina para sa tinapay na tinatawag nating “tasty”. Akin pong nilusaw (thaw) ang iladong arina at pina-alsa ito sa loob ng hurnuhan at pinaghati hati ito, inirolyo sa “breadcrumb” at inihurno. Alam nyo po ba na kasing lasa at sarap ng pandesal natin ang kinalabasan ng aking eksperimento.
    At hindi lang po duon nagtapos ang aking eksperimento, pinatikim ko po sa mga kakilala kong mga Pilipino sa aming simbahan at napaiyak pa yung isa dahil sa sila daw ay matagal na rin naghahanap ng pandesal. Sabi ko po sa kanila, hayaan nila lingo lingo magdadala ako pero wag na silang magtanong kung paano ko ginawa dahil ako po ay wala namang makuhang resipe or paraan ng pagluluto ;-)

    Dec 8, 2012 | 9:17 am

     
  35. Connie C says:

    O sige bettyQ, makasali na nga.

    Naiintindihan ko ‘pagkat sabi nga ng ating bayaning si Jose Rizal, o kung sino mang tunay na may katha ng tula, “Ang hindi magmahal sa kanyang salita , mahigit sa hayop at malansang isda!”

    Dec 8, 2012 | 9:26 am

     
  36. Ted says:

    ang tamang tagalog po pala ay isang libo walong daan at walumpu at lima, pag pasensyahan nyo na po at ang nasambit ko sa espanyol yung taon.

    Dec 8, 2012 | 9:29 am

     
  37. millet says:

    ebbablue, nakakabilib ka!

    Dec 8, 2012 | 11:04 am

     
  38. EbbaBlue says:

    Napapangiti ako sa inyong lahat, nag-umpisa sa harina ni MM, nauwi sa pananagalog, na tiyak ko naman, karamihan sa atin, namimilipit di lamang ang dila (at pangiwi-ngiwi pa) sa pag-wika ng Pilipino, tumitilamsik at nababaluktot rin (at panay ang pag-bura) ang mga daliri sa pag-tipa dito sa makinilya.

    Pagpapatunay lamang na dahil kay Ginoong MM – mayron tayong napapaglibangan at napapag-uspan na kagiliw-giliw. Mga magka-kaibigan na nag-uusap ng kahit na hindi pa mga nagkikita.

    Salamat po sa inyong lahat.

    Dec 8, 2012 | 12:23 pm

     
  39. Marketman says:

    Hahaha, I am amused. But while I can speak a significant amount of Cebuano, I wouldn’t dare try to write it down… :)

    Dec 8, 2012 | 4:22 pm

     
  40. peg says:

    @Ted – isang libo siyam na raan walumpu’t lima. Pwede ring labing siyam walumpu’t lima :)

    Dec 8, 2012 | 5:01 pm

     
  41. Roderick says:

    Hi MM, Hope to see your recipe for empanada and cookies… As I also want to try my hand in baking goodies this christmas. I normally give macaroons to my office mate and would like to try new ideas this time.

    Dec 8, 2012 | 5:44 pm

     
  42. atbnorway says:

    Pangatlong beses ko nang hinagod ng basa ang palitan ng mga komentaryo mula sa masusugid (nilalagyan ng gitlapi ang masugid upang maging maramihan at hindi na kailangang gumamit ng mga, naks!!! tama nga ba? hahaha) na tagasubaybay ni G. MM. Humahagalpak pa rin ako ng tawa hanggang ngayon at malamang na uulit-ulitin ko ito sa aking pagmumuni-muni habang naglalakbay patungo sa karatig-bayan. Nawa’y maging masarap ang inyong mga hinurno, kahit ako’y inggit na inggit ( uulitin at gigitnaan ng na upang bigyang diin ang damdamin, wahaha) dahil hindi ako makakain ng pagkaing may harina. Maglulugaw na lang ako, saka ko kayo sasabayang kumain.

    @Bb. EbbaBughaw, ako rin po ay nahagupit ng sinturon ni Tatay dahil sa mababang markang tinanggap sa Pilipino at bagsak pa sa matematika kahit pa ang mga guro ko ay kamag-anak (LOLZ). Huli na po ang lahat nang magpasiya akong matuto (LOLS).

    Kailangan ko na pong magmadali at baka maiwan ako ng sasakyan. Mangyari pa’y hampok na isda ang abutin ko sa pamilihan (igugulong ko siya sa harina!!!)

    Maligayang kapistahan ng Immaculada Concepcion sa mga kababayan ko sa Antipolo ;)

    Dec 8, 2012 | 5:48 pm

     
  43. MP says:

    Ted, sumakit tuloy ulo ko sa kaka-isip kong ano ang tagalog sa “Tasty”…

    Sa tutuo lang, mahirap pala magbasa ng Tagalog ano?? Mabuhay ka EbbaBlue

    Dec 8, 2012 | 6:15 pm

     
  44. Marketman says:

    Roderick, check the archives, there are several posts on ensaimada and cookies.

    Dec 8, 2012 | 6:20 pm

     
  45. ConnieC says:

    Maginaw ang umagang madilim
    at ako ay nalulumbay:(
    Maski hindi ako makapaghurno ng tinapay
    Pang= aliw ang huntahan sa Marketmanila
    at ako nga ay makisabay:)

    Dec 8, 2012 | 9:07 pm

     
  46. Footloose says:

    Most experienced bakers know that when it comes to flour quality, it’s not a contest as to which has the highest protein (gluten) content but which flour is available that’s appropriate for the recipe.

    For the longest time back home, Gold Medal APF was the only decent flour available to home bakers who wanted to venture beyond cake baking. If you wanted something stronger you go to your friendly bakery or bakery supplier. Before the advent of bulk stores (circa 1970 here in Canada) I just supplemented APF with wheat gluten obtained from the health food store to reach a workable protein level for my pandesal and ensaimada.

    Aba tingnan ninyo nga naman, mayroon palang itinatagong katangian (sa pananagalog) ang mga tagasubaybay ni Market Man. Natural lamang para doon sa mga nasa abroad na piliing mag-ingles (kasama na ako doon) pero ang katunayan ay ang aking tinitipong aklatan ay kumpleto sa panitikang Pilipino. Kahit na classical at jazz ang karamihan ng aking mga CD, ang pinakamumutya kong pakinggan at tugtugin (sa gitara, lalo na kapagnagiisa at mapanglaw) ay ang mga long playing ko ng tugtuging Pilipino. Nakakaiyak.

    Dec 8, 2012 | 10:22 pm

     
  47. betty q says:

    Di ko akalain na may MAKATA sa ating pamilya, MM! Muling mo akong pinahanga, Ginang Connie!!!!!

    Ginoong Maluwag na Paa…ako ay muling nagpapasalamat sa mga pinadala ninyong nga siksik na disko. Noon lamang narinig ng aking bunso na mahilig din mag gitara ang ating Kundiman. Minsan, ako ay napangiti habang naglulto na pilit niyang sinasabayan sa gitara a la Andy McKee ng isa sa mga disko.

    Dec 8, 2012 | 11:07 pm

     
  48. betty q says:

    MP…ang bumabalik sa aking bunbunan sa ” tasty” ay pan Americano at iyon ang aking pinagkalakihan na pinabibili sa akin ng aking Inay sa panaderia ni Joe.

    Dec 8, 2012 | 11:17 pm

     
  49. Melaine says:

    love reading mm! was on leave for the past 2 months and was able to catch up on my reading. thanks for keeping me company with your blogs. it made my graveyard shift with my newborn easier. oh and you can easily buy bread flour and other baking stuff at sweetcraft along boni ave. merry christmas mm!

    Dec 9, 2012 | 12:21 am

     
  50. marilen says:

    Mahirap nga pala magbasa nang Tagalog, pero pinagtiagaan ko para mabasa lahat na comentario. siempre, habang guinagawa ko, na-me-murder ko ang lenguaje. maraming paciencia po sa inyong lahat, ang toto-o gusto ko palagi makinig sa mga nag-uusap nang ‘malalim’ na tagalog

    Dec 9, 2012 | 12:52 am

     
  51. betty q. says:

    MP at Ginang Marilen…ang magbasa ng ating wika ay di kasing hirap ng mag pindot ng ABAKADA sa AY-PAD at nakakabugnot kapag hindi maintindinhan ng kompyuter at panay ang pagtatama awtomatiko. Kaya natuto ako na tanggalin samantala ang pagtatama ng kompyuter.

    Hindi pa kasali sa ating usap usapan si Ginang Karunungan ng mga Ngipin na tulad ni Ginang Ebba ay napakalalim din mag Tagalog….luhod ako sa kanila!

    Dec 9, 2012 | 2:56 am

     
  52. maria says:

    Yay! Thanks for sharing, MM! Bread flour is soo hard to find, I’ve even tried calling the flour manufacturers but no luck, and finally got some at the Bakery supplies store at Robinson’s galleria, but Gold Medal should be better. With all the stress this season, I’m so looking forward to a bit of flour dusting, kneading and punching soon!

    Dec 9, 2012 | 7:03 am

     
  53. Monty says:

    For bakery supplies, try CK Bakers Center (927-7549) along Edsa past Muñoz northbound. They don’t however carry the local Pilmico flours like Wooden Spoon which we normally use. The premium Pilmico bread flour has a protein content of 12.8 to 13.2%, compared to the 12.7% of the King Arthur bread flour. Maybe the unbleached nature of the KA and Gold Medal flours makes for better bread.

    Dec 9, 2012 | 8:40 am

     
  54. EbbaBlue says:

    Huwag namang lumuhod, angkop na yung pag-pagaspas ng ulo, sabay kindat at matamis na ngiti. Salamat muli.

    Dec 9, 2012 | 10:06 am

     
  55. EbbaBlue says:

    Ted, ang tawag sa “tasty” dito sa mga bakery na pag-aari ng mga Pilipino ay “Pan de Bara”.

    Dec 9, 2012 | 11:26 am

     
  56. Papa Ethan says:

    @betty Q: nakaaaliw naman ang iyong “Ginoong Maluwag na Paa” at “siksik na disko”! =)

    Dec 9, 2012 | 4:37 pm

     
  57. Natie says:

    ILONGGO represented: Todo harakhak ko sa mga gin pangsulat diri!

    @bettyQ:”siksik na disko”!!!!! Hahahahaha!

    Dec 10, 2012 | 2:42 am

     
  58. sasha says:

    aling BettyQ, ang “siksik na disko” ay compact disc; si Footloose ang “Ginoong Maluwag na Paa” mawalang galang na po pero sino naman po ang tinutukoy nyo sa mga katagang “Ginang Karunungan ng mga Ngipin” ?

    Dec 10, 2012 | 8:37 am

     
  59. betty q. says:

    Sasha…siya ay walang iba kundi si Gng. Wisdom Tooth! Palagay ko ay maraming siyang mga suki na binubunutan ng ngipin o dili kaya’y nililinis ang mga tinga kaya wala akong balita mula sa kanya!…

    Dec 10, 2012 | 9:09 am

     
  60. Weyn says:

    MM, this post must be the reason behind the missing bread flours on Market Market’s supermarket shelves! I made baguettes last month and went there for the ingredients and was impressed at the selection (as you’ve said, bread flours here are rare). Alas, I thought of going to Rustan’s instead, on the assumption I might find an even more extensive selection–which, to my great disappointment, didn’t happen. Since then I’ve frequented Market Market’s supermarket solely for the flours. As it’s located in a not-so-posh mall, you’d think it doesn’t have treasures inside!

    Dec 15, 2012 | 6:53 am

     
  61. Jay says:

    maraming klase ng harina ang mabibili sa Healthy Options. The higher protein percentage in flour are recommended for breadmaking.

    Dec 16, 2012 | 2:23 am

     
  62. Ruth T. says:

    EbbaBlue, nassan ka ba dito sa Texas at kung malapit ka dito sa amin ay dadalhan kita ng bread maker o kaya ay puede mong gamitin ang isa kong KitchenAid na may dough hook hanggang gusto mo kasi biniyayaan ako ng mabait kong asawa ng isa pang KithchenAid mixer na professional size….Early Christmas present daw. Just let me know.

    Dec 17, 2012 | 12:11 pm

     
  63. Mindy says:

    Just my luck. I was confident that I’d find it in Market Market but when the time came to buy some there’s none left. :( There’s buckwheat and quinoa and whole wheat but no bread flour. :(

    Feb 2, 2013 | 11:41 pm

     
  64. garrymerza_2010 says:

    just made my first pandesal and carrot cake. yung pandesal siksik at mabigat. all purpose ginamit ko. luto naman sya gaya nang sabi nila pero siksik tlaga.

    dapat ba bread flour ginamit ko? di naman ako makakita nun. tsk!

    Mar 6, 2013 | 9:40 am

     
  65. Millie says:

    Ngayon lang po ako makikisawsaw sa mga usap-usapan pero matagal na akong tagahanga ni MM (incidentally, ako naman ay MMM:-)
    Susubukan ko na ring magsulat sa inang wikang Pilipino datapwat ako ay taal na Kapampangan…..
    Nakakabili ako ng harinang pangtinapay ( bread flour) (at whole wheat, atbp) sa Dough-it-All sa palengke ng BF Homes, Paranaque. Ang wala nila doon ay ang rye flour (which I get at Healthy Options) dahil ito naman ang gamit ko sa paggawa ng pumpernickel bread. Mayroon kaya nito sa MarketMarket?
    Ebbablue, Betty Q, saludo ako sa Pilipino nyo:-)

    Mar 9, 2013 | 11:04 pm

     
  66. ronald quintana says:

    san nakakabili ng unbleached bread flour

    Aug 11, 2013 | 7:49 pm

     
  67. ronald quintana says:

    yes makakagawa na ko ng sourdough starter!!!!!!!!!

    Aug 11, 2013 | 8:03 pm

     
  68. Tony says:

    I was over at my fiancées place in Negros (Visayas) recently and I could not find any cake baking flour.Self raising/rising and Plain/All purpose flour for baking simple sponge or cupcakes.
    I really would appreciate it if you can suggest anywhere In can get this in Dumaguete or Bayawan.
    Its a big ask but hope you can help
    regards
    Tony

    Sep 17, 2013 | 3:52 am

     
  69. Marketman says:

    Tony, finding cake flour or self-raising flour in Dumaguete or surrounding towns might be a bit challenging (they don’t sell self-raising flour even in most of Manila), but don’t fret — Most large groceries even in Dumaguete SHOULD have all-purpose flour. If they have all purpose flour, baking powder and salt, then you can easily make your own self-raising flour. Here’s how: For EVERY cup of all purpose flour, blend in 1.5 teaspoons of baking powder and a large pinch of salt. Mix well. That’s essentially the substitute for “self-raising” flour common in Australia and perhaps the U.K.

    Sep 17, 2013 | 1:25 pm

     
  70. nojo says:

    last week i found and bought plain flour which is not just unbleached but also organic from rob galleria. twas from australia. P250 or so ata. what a breath of fresh air from the usual, tiring bleached brands we see in the supermarket shelves. kudos to the robinsons group! hope the rest will follow.

    Oct 6, 2013 | 2:44 pm

     
  71. Rey says:

    Hi MM can you help me to find a pumpernickel flour here in the philippines? And also a grogina flour?

    Oct 17, 2013 | 8:35 am

     
  72. Marketman says:

    Rey, sorry, I have never come across pumpernickel flour here, and I have no idea what grogina flour is at all.

    Oct 17, 2013 | 9:54 am

     
  73. Iamchoby says:

    Hi MM! Hi rey!

    Pumpernickel flour is perhaps a blend of flours or a premix used for making pumpernickel bread. But rye flour with added high gluten flour is commonly used for pumpernickel. The distinct dark color of pumpernickel bread is usually due to the addition of flavorings like coffee or cocoa, or due to the dark rye flour used, and lastly, caramel coloring. But take not that Pure rye can rarely be used for baking loaves due to the lack of gluten. Rye flour is usually availablenin healthy options or specialty baking stores.

    Also, how much protein do you need for your products? I remember going to the palengke here in marikina and seeing high gluten or high protein flour from wellington. 14 % yata. I use regular bread flour from them for artisan style baguettes and they turn out okay. :-)

    Oct 18, 2013 | 7:36 pm

     
  74. Iamchoby says:

    Tony, theres a HUGE baking supplies store in dumaguete. I was there a few minths ago and they have the basics and a few specialty ingredients. IN HUGE QUANTITIES. Will try to find out the name, cant seem to remember.

    Oct 18, 2013 | 7:39 pm

     
  75. Iamchoby says:

    tony, its called YanYan baking supplies store. Dunno which street its on but if my memory is correct, its Not too far from rizal boulevard. Knock urself out :-)

    Oct 18, 2013 | 7:45 pm

     
  76. Merian Isabedra says:

    Hello MM, it took me more than 2hours to backread :). Please anybody here using Thai Flour? Where can i buy this in Manila? Many thanks.

    Oct 1, 2014 | 11:23 am

     
 

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