GARDENIA

HISTORY
PREPARED BY:
GLEN TUMBAGA

Brief History
Gardenias roots go back to Singapore where, in 1978,
it began as a humble in-store bakery.
It opened its first commercial bakery at Pandan Loop
in March 1983.
For many years, Gardenia has been the market leader
in Singapore and has expanded its operation in Asia to
such countries as Malaysia and Thailand.
Established in 1997, Gardenia Bakeries Philippines,
Inc. started its full operations in 1998 using fully
automated
and
computer
controlled
bread
manufacturing facility.

The Gardenia Plant

Established in 1997, Gardenia
Bakeries Philippines, Inc. is the
largest and most advanced, largescale bread manufacturing plant in the
country today. Its factory is situated in
Laguna International Park (LIIP),
Bian, Laguna.

The Gardenia Plant

How We Made Our Bread

Gardenia
uses
the
traditional
American Sponge and Dough breadmaking method to bake you that softtextured loaf with a tender crust and
distinct taste. This unique method
ensures that Gardenia's bread stays
fresh longer and tastes so good you
can even eat it on its own.

GARDEE

Vision
Gardenias vision is to become the
premier company in the baking
industry and the related food and
beverage
industry,
known
and
emulated for our best quality products
that delight the consumer. It is the
pride of every employee, investor, trade
partner and stakeholder.

Mission
Gardenias mission is to serve
consumers with the best quality
assortment of great-tasting bakery and
related food and beverage products,
with
world-class
manufacturing
facilities and an efficient nationwide
distribution network, thereby providing
a
fair
return
on
shareholder
investments.

Core Values

Customer Driven
Innovation
Teamwork and Professionalism
Integrity
Excellence
Stewardship (Malasakit)

ACHIEVEMENTS

By the Superbrands Asia

ISO 9001

Certified by Certification
International 2003 to 2009
Certified by Certification
International 2009 to present

2004-2010
Certified by Certification
International 2003 to present

Annual National
Consumers
Awards (ANCA)
- By the Consumers
Union of the Philippines
(CUP)
Outstanding Bread
Manufacturer 20042008

BASIC
PROCESSES

INGREDIENT PREPARATION
PRODUCTION OF DOUGH
PREPARED BY:
DANIELLE ROSALES

Ingredient Preparation
Production starts with the automated
handling and storage of raw materials
using silos and stainless steel bins that
make up its computerized material
handling system. Only the highest quality
ingredients are stored here and used in
making Gardenia bread.

Complete Material Handling System

High-Tech
Automation

The Gardenia bread plant

features a fully automated and
computer-controlled
integrated production process
from ingredients handling to
the mixing, proofing, baking,
slicing and packaging of the
bread. The state-of-the-art
bread manufacturing plant
adheres strictly to high quality
baking standards in a hygienic
and sanitary environment.
Bread is practically produced
untouched by human hands.

Production of
sponge &
Sponge Mixing
The
specially
formulated Gardenia
enriched
flour,
purified water, yeast,
vitamins
and
minerals are added
together to form the
sponge which is
released
into
a
trough.

Fermentation
room

The sponge dough is then

kept in a fermentation room,
under
controlled
temperature and humidity
for four hours, so that
carbon dioxide is released,
and the sponge can rise.
This fermentation process
helps the sponge to develop
a unique Gardenia bread
texture, aroma and taste.

Production of dough mix

At this stage, the sponge
is mixed with other to
form
the
dough.
Depending on the type of
bread to be baked, these
can include skimmed
milk powder, vegetable
shortening, wheat germ,
bran, malt or honey.

DIVIDING - MOULDING
PREPARED BY:
ROSE ANNE ILAGAN

Make-up Line
Make-up line consists of computercontrolled operations:

Dividing
In dividing, the dough is then
divided into the required weight for
each loaf and conveyed to a rounder.

Dividing

Rounding
At the rounder, each piece of
dough is kneaded so that carbon
dioxide is trapped and the bread
can develop a soft texture when it is
baked. The dough is also rounded
to smoothen the surface.

Rounding

Checkweigher
The dough pieces go through
the checkweigher. Here, pieces
that are over or under the
required
weight
are
automatically rejected.

Checkweigher

Intermediate Proofing (I.P.)

In intermediate proofing (I.P.), the
rounded dough pieces are allowed to
have a short rest period prior to
moulding. The dough is then left to
rest in the intermediate proofer for 10
minutes before being moulded and
placed into the baking pans.

Intermediate Proofing (I.P.)

Moulding
After
passing
through
the
intermediate proofing, the dough pieces
are then moulded into the desired
shape.

AUTOMATIC LIDDER
COOLING
PREPARED BY:
GLEA COLEGIO

Automatic Lidder

Final Proofing

Baking

Depanning

Cooling

Twin Spiral Cooling Tower

SLICING
END OF PRODUCT
PREPARED BY:
KIMARA CAGUICLA

Slicing
When the loaves
are sufficiently
cooled, it is then
ready to be sliced.

High-Speed
Bagging
The high speed
bagging system closes
the bread bags and
seals in the breads
freshness with
the G-lock

G-LOCKs

The G-lock is color-coded to

correspond to the day the fresh
bread is delivered.

High-Speed
Bagging

G-LOCK
SYSTEM

METAL DETECTOR

Finished products pass through a metal

detector to check that there are no
metal contaminants and then placed on
clean trays for dispatch.

Distribution
Finished products
are now placed in
bread trays

THANK YOU !!!