Goldilocks’ mission and vision: A strong global brand Positioning- Positioning is also defined as the way by which the marketers attempt to create a distinct impression in the customer’s mind. the distinctive taste of something as it is experienced in the mouth. Industry definition Bakeshop -a workplace where baked goods (breads and cakes and pastries) are produced or sold bake house, bakery Pastries -A dough of flour, shortening, and ater, used as a base and covering in baked dishes such as pies.Ĭakes -A sweet baked food made of flour, liquid, eggs, and other ingredients, such as raising agents and flavourings. Now celebrating its 47th year, Goldilocks continues to strengthen its position as a genuine Filipino Icon. Perhaps more impressively, generations of Filipinos consider Goldilocks not only as a brand, but a time-honored family tradition. Likewise, the opening day total sales of P574 back in 1966 has multiplied thousands of times over. As a true global brand, it has expanded to more han 420 stores in the Philippines and overseas markets, and now employs a workforce of over 2,000 people. Little did the founders know that this “Once Upon a Time” would flourish into a real- life “Happily Ever After”: though hard work, dedication, and an uncompromising commitment to total customer satisfaction, Goldilocks is now the largest Filipino- owned bakeshop chain in the world. The intention was to make it easier for children and their mothers to remember the bakeshop’s name, and also because it suggested luck and prosperity. A third sister, Maria Flor, suggested that they name the enterprise “Goldilocks”, after the character in a fairy tale. The Goldilocks Fairytale Once upon a time in 1966, two sisters, Milagros and Clarita and their sister-in- law Doris, decided to open a small bakeshop along Pasong Tamo Street in Makati. The nation’s favorite bakeshop currently has an outstanding 400 products in its product range. Its mission is to constantly innovate new products that suit the discriminating Filipino taste. For 40 thoughtful years, Goldilocks has set the standard for quality cakes, breads, pastries and popular Filipino food. This attests to the genuine quality and dedication that Goldilocksputs into its products and services. Bake the Pandesal for 15 minutes or until the sides are a bit browned.It was also awarded by DTI – Philippine Retailers Association the Outstanding Filipino Retailer for 2006 in the FoodRetail category. While waiting, preheat oven 370° F /185☌. Leave them to rise for another 10-15 minutes. Arrange the pieces on a baking sheet living some gaps in between (at least an inch). Cut the log sideways into smaller pieces. Punch down the dough and divide it into 2 equal parts using a knife or dough slicer. Depending on how warm it is, could take 30 minutes to an hour. Form the dough into a ball and place the dough in a greased bowl and cover with a kitchen towel or plastic wrap and place it in a warm area and let it rise until it doubled in size. Knead the dough on a clean surface dusted with flour until it becomes smooth and elastic, about 5-10 minutes. Pour the liquid mixture over the flour mixture and fold until dough forms. Make sure that the liquids are only mildly warm and not hot. Remove from microwave and add the egg and beat several times until well blended. Warm liquids in the microwave until warm. In a smaller bowl, combine sugar, salt, milk and margarine or butter. In a big bowl, mix together flour and yeast. But remember that bread flour absorbs more liquids so you may need to adjust.ģ cups flour 1 ½ teaspoon instant dry yeast ¼ cup + 1 tablespoon sugar 1 teaspoon salt ¾ cup milk 3 tablespoon margarine - or butter (melted) 1 egg ½ cup breadcrumbs Mix them in equal parts to get a moderately chewy but softer ones. You can also use bread flour if you are looking for a chewier pandesal. The dough should feel pliable or easy to knead and not too sticky. If the dough feels too dry then simply add more water, or if too sticky then add flour. Different brands have different ways of processing their flour and different contents. Also important to note, not all-purpose flour acts the same. The higher the protein/gluten content, the more water it needs. Remember-different types of flour has different flour-to-water ratio. This one requires more liquid so I adjusted the recipe here. The flour I usually use in the Philippines is similar to the ones in the US, Gold Medal APF. The recipe (way) below is the original recipe I used for that. The flour that I used in Germany is finer or "softer" which tends to absorb lesser liquid. They taste great but were a little denser and dryer. When I used the same recipe here in the Philippines, the outcome is different. The original recipe I posted here in 2015 was made when we were still living in Germany.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |