feasibility study
Polvorón http://en.wikipedia.org/wiki/Polvor%C3%B3n A polvorón (From polvo, the Spanish word for powder, or dust; Cebuano:polboron; Tagalog: pulburón) is a type of heavy, soft and very crumbly Spanishshortbread made of flour, sugar, milk, and nuts. They are produced mostly inAndalusia, where there are about 70 factories in that are part of a syndicate that produces polvorones and mantecados.[1] Under the name mantecados, these sweets are a traditional preparation of other areas of the Iberian Peninsula as well.[2]
Polvorones are popular holiday delicacies in all Spain and ex-Spanish colonies in Latin America, as well as the Philippines. Traditionally they were prepared from September to January but are now available all year round. Polvorones were brought to Spain by the Moors and there is thus a very possible Levantineorigin, based on a similar sweet known as ghurayba,.[3] As this was introduced by the Arabs, during the Spanish Inquisition, it was later decreed by the officials of the Inquisition that polvorones were to be made using pork fat as a means of detecting secret Jews and Muslims within the Southern Spanish regions.
The Filipino version of polvorón uses a large amount of powdered milk which is left dry, as well as toasted flour, and butter ormargarine instead of lard. A number of local variants on the traditional polvorón recipe have been made. Well-known variants include polvorón with casuy (cashew nut), polvorón with pinipig (pounded and toasted young green rice, similar to crisped rice) and polvorón with malunggay leaves. Strawberry, chocolate coated, purple yam ("ube"), peanut and cookies-and-cream flavoured polvorón also exist.
THE SCRUMPTIOUS BONGBONG'S POLVORON – A TASTY TREAT FOR ALL SEASONS
Take great pleasure in a scrumptious snack of Bongbong's polvoron. This delightful and tasty treat has proven itself to be a snack for all seasons and events. The truly unique taste of this lip smacking delicacy made by Bongbong's Piaya and
Polvorones are popular holiday delicacies in all Spain and ex-Spanish colonies in Latin America, as well as the Philippines. Traditionally they were prepared from September to January but are now available all year round. Polvorones were brought to Spain by the Moors and there is thus a very possible Levantineorigin, based on a similar sweet known as ghurayba,.[3] As this was introduced by the Arabs, during the Spanish Inquisition, it was later decreed by the officials of the Inquisition that polvorones were to be made using pork fat as a means of detecting secret Jews and Muslims within the Southern Spanish regions.
The Filipino version of polvorón uses a large amount of powdered milk which is left dry, as well as toasted flour, and butter ormargarine instead of lard. A number of local variants on the traditional polvorón recipe have been made. Well-known variants include polvorón with casuy (cashew nut), polvorón with pinipig (pounded and toasted young green rice, similar to crisped rice) and polvorón with malunggay leaves. Strawberry, chocolate coated, purple yam ("ube"), peanut and cookies-and-cream flavoured polvorón also exist.
THE SCRUMPTIOUS BONGBONG'S POLVORON – A TASTY TREAT FOR ALL SEASONS
Take great pleasure in a scrumptious snack of Bongbong's polvoron. This delightful and tasty treat has proven itself to be a snack for all seasons and events. The truly unique taste of this lip smacking delicacy made by Bongbong's Piaya and