Garlic Processing by DA-RFU I

garlic processing brochureGarlic Enriched Polvoron

1 kg flour
1 kg skim milk
1 kg butter
1 tbsp garlic powder

1. Shift dry ingredients together.
2. Cook until brown in color.
3. Melt butter
4. Add butter until equally mixed with other ingredients
5. Mold and wrap with colored cellophane.

Garlic Powder

Ilocos garlic
rice flour

1. Grind Ilocos garlic flakes by using blender to desired softness
2. Shift and add rice flour
3. Mix together.
4. Pack in a bottle.

Garlic Flakes

Ilocos garlic

1. Remove garlic skin.
2. Separate cloves.
3. Peel and wash with running water.
4. Slice.
5. Spread on drying trays lined with cheesecloth.
6. Place in mechanical drying oven. Set temperature to 60°C.
7. Pack in suitable container.

Garlic Chips

sliced Ilocos garlic
vegetable oil
iodized salt

1. Fry until golden brown in color
2. Spread on tissue paper. Cool.
3. Pack in suitable container.

Garlic Enriched Miki Noodles

1 kg all purpose flour
1 tbsp garlic powder
2 cups water

1. Shift and mix dry ingredients together.
2. Prepare the dough.
3. Slice dough into desired sizes.
4. Knead the dough or roll-in
5. Cut via cutting machine
6. Dry and pack.

Garlic Pickles

1/2 kg peeled/sliced garlic
garnish (carrots, red chili, onions)
Brining solution: 1/2 cup salt + 2 cups water
Pickling solution: 1 1/2 cups white vinegar + 1 1/4 cup sugar + 1 tsp salt.

1. Peel the garlic.
2. Clean and wash in running water.
3. Prepare brine solution. Soak the peeled garlic overnight.
4. Drain brine. Rinse in water to remove excess salt.
5. Prepare the garnish.
6. Arrange garlic and garnish in jar.
7. Prepare pickling solution. Pour it to jar leaving one inch head space.
8. Cap tightly while still hot.

For more info, contact:
Wilhelmina P. Castaneda
Supervising Agriculturist
Department of Agriculture-RFU I
Ilocos Integrated Agricultural Research Center
Sapilan, Bacnotan, La Union
Tel No.: (o72)719-0189/91

A brochure sourced technology article.

From Polvoron to Pastillas de Leche

Let us compare these two sweets, the polvoron and pastillas de leche.

Polvoron uses flour, sugar, powdered milk and butter as basic ingredients. Pastillas uses powdered milk and condensed milk as basic ingredients. A milk fortified with another milk. Both are solid products. The first is drier, uses butter as binder and crumbles easily to touch. The latter is more moist, uses condensed milk as binder and able to transform its shape according to external pressure. They are both made of powder added with certain binder to retain it shape. Then the same set of ingredients can be used to create either or both products.

I tried using pastillas de leche ingredients to make polvoron and the first. The popular ingredients for making pastillas are:

2 cups powdered milk, skimmed milk or popular commercial brands
1 can condensed milk, 300 ml or 390 g
1/2 cup granulated sugar, for rolling of formed pastillas

To make pastillas de leche: Place condensed milk in a large bowl. Add the powdered milk and mix thoroughly. Set aside for ten minutes. Form to desired shape and size. Roll on sugar and wrap.

The above ingredient amounts and procedure are tested and making mistakes is minimal. Excess milk will result to wet and soft pastillas, too dry otherwise. Follow these instead if in doubt: Place powdered milk in a large bowl. Add condensed milk gradually  while mixing. It is ready for molding when very tacky or hard to mix.

To make polvoron: Place powdered milk in large bowl. Add condensed milk gradually while mixing until it can be molded with a strike of polvoron maker. Be careful not to add too much liquid. The polvoron will stick to metal side and removing will be hard. In case of this mistake, add more powder to counteract or forget the polvoron and make pastillas de leche instead.

polvoron and pastillas de leche