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Nutribun, also referred to as Nutri-bun or Nutriban, is a bread product used in elementary school feeding programs in the Philippines to combat child malnutrition, [1] initially as part of the United States Agency for International Development (USAID)'s Food for Peace program from 1971 to 1997, [2] [3] and later as part of the child health programs of various Philippine cities.
[1] [2] FFI assists country leaders in promoting, planning, implementing, and monitoring the fortification of industrially milled wheat flour, maize flour, and rice. [3] FFI is the only global organization focused exclusively on these three widely consumed grains. [3] FFI operates in approximately thirty countries worldwide and tracks food ...
Daniel Moradillo was born in Charleston, South Carolina on July 4, 1848 to Susan and Henry Lee, [1] [2] who were both enslaved, and grew up in South Carolina, also enslaved. [3] He began baking as a child, working in a bakery in Beaufort, South Carolina. [3] [4] He was a blacksmith for a time during the American Civil War. [5]
It was this thinking that led List to develop the Mixing Kneader Technology, a new generation of processing technology. In 1969, the AP (All Phases) system was developed and was the first twin shaft machine. In 1972, the company reached another milestone with the development of the single-shaft DISCOTHERM-B. [1] [2] [3]
Hand kneading dough for bread How-to knead dough. In cooking (and more specifically baking), kneading is a process in the making of bread or dough, used to mix the ingredients and add strength to the final product. It allows the process of baking to be shortened by developing the gluten more quickly than it would develop in the absence of ...
Since wheat is not natively produced in the Philippines, bakers eventually switched to more affordable yet inferior flour, resulting in the softer, doughy texture of the pandesal. [ 1 ] [ 11 ] Pandesal flourished in the American colonial era in the early 1900s, when cheaper American wheat became readily available.
Franklin Baker (1846–1923) [2] was a flour miller in Philadelphia and started the business's desiccated coconut business in 1894 after he received a cargo of fresh coconuts from Cuba in payment for a consignment of flour he exported. Baker searched for a buyer for the coconuts, and became convinced there was an untapped market for coconut.
The sprouted-wheat flour is called "panocha flour" or simply "panocha", as well. [2] In the Philippines, panocha (also spelled panutsa or panotsa) is the Spanish term for sangkaka, a traditional native jaggery made in halved coconut shells. The term is also used to refer to a type of peanut brittle in the Philippines (more properly panocha mani ...