The Story of the Croissant

The croissant is something of a myth. From Paris to London, Tokyo to Singapore, and not forgetting Seoul. Today, croissants has gone far beyond simply being a breakfast basket staple. From its deep European roots, it has set out to take over the world. Depending on the country and the culture, it is enjoyed in a variety of ways. We take a closer look at that most famous, and irresistibly delicious, of Viennese pastries.   Where does the croissant come from? Its origins seem rather uncertain. There are those who say it originated back ancient times, whilst others date it firmly to 1683. As a reward for having given the alarm that saved the town from Turkish attack, the bakers in Vienna were awarded the privilege of creating a specialty pastry in the shape of crescent.   On to modern times. The croissant first appeared in that great French dictionary the "Grand Dictionnaire Universel du 19ieme Siecle" in 1869" thanks to Pierre Laousse, with a definition that could be translated as follows: " A small crescent-shaped bread roll: croissants are made with high quality flour worked with water that contains beaten eggs".   If the origins of the croissant are open to debate, there's no doubt that it rose to stardom during the 20th century. At the same time, the development of industrialization gave it the appearance that we recognize so easily today - the multiple layers of puff pastry in the shape of a croissant, which in French means crescent.   There's more to breads & pastries than just their taste and appearance. Discovering their history may not be that important if you are climbing your way to the top tier of the baking industry, but the story may inspire us to respect its name & roots by baking better croissants.   Recommended for Croissants: 1. SAF Instant Yeast, Gold Label    

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Why Every Filipino Loves Pandesal

If Philippines will officially have a national bread, there is no doubt that pandesal will be it. Seeing people lined up in the bakery every morning to buy pandesal has become a normal scene for us Filipinos, but have you ever wondered why we love pandesal so much?   #1 SUBSTITUTE FOR RICE Pandesal has become part of the typical Filipino breakfast as, unlike rice that needs prep time, it can be easily purchased hot and fresh from your favorite bakery. As per world-grain.com, four pieces of pandesal is equivalent to one cup of rice.   #2 WORKS WELL WITH OUR FAVORITES We Filipinos are resourceful when it comes to our pandesal. We add flavor by dipping it in our coffee, stuffing them with egg or by simply serving it with varieties of spreads, butter, cheese or jam, which makes us full and satisfied while eating it.   #3 WORTH YOUR COINS One piece of pandesal only costs a Peso. In a country where every coin counts, we can't help but spend some Jose Rizals on pandesal served hot and fresh.   If you have a bakery/bakeshop or is planning to manage one in the future, don't forget to add pandesal on your daily menu, as once Filipinos hear the name, they will surely line up in front of your bakery every morning asking for the classic Pinoy bread. Need some ingredients for your pandesal? We recommend using SAF Instant Yeast and Magimix Bread Improvers.  

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Baking Cookies for Christmas

Christmas day is children's day! What better way to celebrate this special occassion than by giving the young ones delicious cookies!

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Preparing for the Holiday Feast

DECEMBER 1, 2016: It’s that time of the year again, where people stack up their supplies for the coming holiday feast. Here are some tips of the things you should do before Christmas and New Year:   TIP #1 CHECK THOSE EXPIRATION DATES Baking ingredients expire, and using ingredients that’s lost its flavour and aroma may ruin your special cake or the muffins everyone in your family looks forward to each year. Checking the expiration dates of your current ingredients before baking is key to having one wonderful feast.   TIP #2 FREE UP YOUR FRIDGE Time to start freeing up space on your refrigerator. If you have out-of-date leftovers, it is the right time to throw them away with anything that's going to take up space for the things that you will buy, prepare and move in.   TIP #3 BUY YOUR HOLIDAY INGREDIENTS Running low on baking ingredients? Make sure to allot time and money to buy essential ingredients and supplies that you will need for your holiday feast. Make sure you are well stocked early on to avoid emergency runs to the supermarket.   TIP #4 BE READY FOR TAKE HOME FOOD After the feast, your guest relatives and friends might want to take home some of your specialty treats. Be sure to have cheap plastic containers ready, so you can send them away with delicious food without worrying where your plates have gone after the holidays. This coming holiday season, be sure to have your mind, body and wallet ready for the things you will be needing. Christmas and New Year only comes once a year, so be sure to allocate some budget for you to treat your loved ones to a grand feast they will surely never forget. Feel free to visit our products page for your holiday baking ingredients.  

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All About Chocolate with Jimbo de Panadero

NOVEMBER 26, 2016: The rainy weather did not stop all the participants from having fun while learning in "All About Chocolate"; a Pre-Christmas presentation organized by Sonlie International in partnership with Bensdorp. Headed by Mr. James Magos, a.k.a "Jimbo de Panadero", the Sonlie Baking Center was filled with bakers of different generations who are eager to learn new things about baking.   The seminar took off in a different note as Jimbo de Panadero and Sonlie International planned and executed new seminar rules to make sure everyone is on the same page during the seminar, such as blank recipe sheets and freedom to ask questions anytime during the seminar.   Line-up of Recipes Yuletide Chocolate Bread Chocolate Fruit Tart with Roti Topping Chewy Chocolate Crinkles Moist Chocolate Cake Triple Chocolate Chip Cookies   For inquiries, you may contact us at 0949-889-1509 or send us an email at info@sonlie.com

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SAF GOLD BAKERS CUP 2017

To celebrate its 35-years in the baking industry, Sonlie International Inc. called the attention of all the professional and aspiring bakers to join the "SAF Gold Baker's Cup 2017" with the theme of original bread making. The purpose of the event is not just to showcase the knowledge and skills of our local bakers, but also to show how we, Filipinos, love and enjoy baking.   With hundred of entries at hand, only the most creative and skilled bakers from Luzon, Visayas and Mindanao will go through the semi-finals. The semi-finals ended with (5) five bakers which will represent their island group in the upcoming SAF Gold Baker's Cup 2017 Grand Finals.   Grand Finalists: Ian Karlo Portacio, Luzon Representative Lennox Anne Perez, Luzon Representative Liezl Jane Lucena, Luzon Representative Aurelio Villanueva, Visayas Representative Steven Matthew Lim, Mindanao Representative   Come join us for a day full of delicious bread and love of baking at the Bakery Fair this February 17, 2017 at the World Trade Center, Manila. See today's leaders in the industry, top pastry chefs, and witness who will become the Grand Winner of SAF Gold Baker's Cup 2017.   Reference: https://www.facebook.com/BakeryFairPhilippines

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Sonlie International Inc. intensifies its Corporate Social Responsibility (CSR) program

OCTOBER 22, 2016: Sonlie sponsored the YOUTH ENTREPRENEURSHIP seminar for Senior High School Student at Pasay City North High School, in Pasay City   A highly-rated course conducted by Mr. Arnold Fajardo, Founding Chairman of the T-Storm Initiatives Inc. and now a member of the Sonlie Family, YOUTH ENTREPRENEURSHIP is designed to help participants DISCOVER the ENTREPRENEUR IN THEM, and help them in generating sound business ideas. The seminar is also used to disseminate information about the YOUTH ENTREPRENEURSHIP ACT of 2015 (RA 10679) and how the YOUTH could benefit from it.   For further inquiry about the course please contact Ms. Grace Abion or email us at info@sonlie.com  

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Baking with Chef Sebastian

SEP. 22, 2016: Sonlie International organized a rare Baking Demo with Chef Sebastian and Chef Gaston, world-renowned pastry chefs.   The Sonlie Baking Center in Pasay City was filled with smiles and delicious food as Chef Sebastian, formerly the Executive Pastry Chef for Diamond Hotel and Sofitel Argentina, showcased his baking skills and knowledge that he gained throughout the years working as a pastry chef abroad. He demonstrated how to make & bake a few of the popular treats he served abroad, such as Hazelnut Opera Cake, Salted Caramel Mousse, Calamansi Orange-Meringue Tart, Fluffy Muffins and a lot more!   Thanks to everyone who attended the demo! We hope to see you on the next one!   [envira-gallery id="851"]

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