Centro Escolar University – Malolos

College of Management and Technology

“THE WAFFLE CONEction” in the City of Malolos, Bulacan

INTRODUCTION AND REVIEW OF RELATED LITERATURE AND

STUDIES

Submitted by:

Ron Dayniel Manuel De Castro

Course, Year and Section:

BSBAMG-SM3A
Introduction

In the present time, we can observe that dessert parlours in our country are rapidly

growing due to the young entrepreneurs who are engaging in this kind of business. Entrepreneurs

may consider this kind of business, in which they engage, as a stepping stone before they shift in

the much larger scale of business or industry. Dessert parlours are now common in the

Philippines. Wherever you look you can see different types of dessert establishments

surrounding you.

Based on observation many dessert parlours that can be found in the cities wherever in

the archipelago of the Philippines. These dessert parlours are come in different looks, different

sizes and services and different products offered. Most of these stands are burger stands in which

many have the same product offered but with different advertising were utilized. Some of those

establishments use same promotional strategies and some use unique techniques in order to sell

their product.

Dessert is the most wonderful part of a meal. I have never met anyone, from any part of

the world, who did not like dessert best. After a heavy lunch or dinner, some families use to eat a

sweet and delicious dessert like mango float, cakes, jams, fruits, and the most favourite is the ice

cream. The best dessert is ice cream because it tastes delicious, is liked by almost everyone, and

it can link us to happy childhood memories.

Ice cream is a commonly consumed dessert, the term of which is used to cover a broad

range of different types. These range from dairy ice creams, which are a frozen aerated mixture

of dairy ingredients sugars and flavours, to sorbets, which are fruit based aerated sugar syrup

solutions that contain neither fat nor milk. And also ice cream comes with a regular wrapping
like wafer cone. To make a change, the researcher decided to study use waffle as cone as an

alternative to the regular wafer cone.

Waffle is a batter cake that is cooked between two plates that are patterned to give a

characteristic size, shape and surface impression. Waffles are many variations based on the type

of waffle iron and recipe used. It is eaten throughout the world, particularly in Belgium, which

has over a dozen regional varieties and it may be made fresh or simply heated after having been

commercially precooked and frozen.

THE WAFFLE CONEction is an innovation of the new variation of the regular wafer

cone that will try to substitute waffle as cone as an alternative that will satisfy your taste buds

with the new experience and new taste.

Review of Related Literature and Studies

A. Foreign Literature

History of Ice Cream

Much of the early history of ice cream remains unproven folklore. In the Eastern

hemisphere ice cream was appreciated and enjoyed largely by royalty. Ice cream was the

favourite dessert for the Caliphs of Baghdad. The Arabs were the first to add sugar to ice cream

and were also the first to make ice cream commercially, having factories in the 10th century. It

was sold in the markets of all Arab cities in the past. The Arabs introduced ice cream to the

West, through Sicily.

In China, during the Song dynasty people began putting fruit juice in the water used to

create the ice. Milk began to be used in the Yuan dynasty as the Mongols, who were nomads,

introduced milk to China.

In India, as early as the sixteenth century, the Mughal emperors used relays of horsemen

to bring ice from the Hind Kush to Delhi where it was used in fruit sorbets. Kulfi is believed to

have been introduced to South Asia by the Mughal conquest. Its origins trace back to the cold

snacks and desserts of Arab and Mediterranean cultures and it is very closely related to the

Persian ice cream. Kulfi is still enjoyed by Indians today.

The International Association of Ice Cream Manufacturers (lAICM), Washington DC

(1978) wrote in "The History of Ice Cream" that Charles I of England hosted a sumptuous state
banquet hundreds of years ago. The "coup de grace" of the delicacies of the day was cold and

resembled fresh-fallen snow but was much creamier and sweeter than any other after-dinner

dessert. The king wanted the delicacy to be served only at the royal table and rewarded his

French chef with a lifetime pension on condition that he did not divulge his secret recipe to

anyone, thereby keeping ice cream as a royal prerogative.

Ice cream was introduced to the United States by colonists who brought their ice cream

recipes with them., Many of the confectioners were Frenchmen, who sold ice cream at their

shops in New York and other cities during the colonial era. President George Washington, and

President Thomas Jefferson are reputed to have regularly eaten and served ice cream. Another

narration from lAICM history states that Dolley Madison, wife of U.S. President James Madison,

served ice cream at her husband's Inaugural Ball in 1813.

The first Canadian to start selling ice cream was Thomas Webb of Toronto, around 1850.

William Neilson produced his first commercial batch of ice cream in Toronto in 1893, and his

company produced ice cream at that location for close to 100 years.

In a monograph published by the Royal Society of Chemistry "The Science of Ice

Cream", it was stated that the history of ice cream is closely associated with the development of

refrigeration techniques (Caroline and Weir, 1993). Before the development of modern

refrigeration, ice cream was a luxury item reserved for special occasions since ice cream

manufacture was a laborious process. Ice was cut commercially from lakes and ponds during the

winter and stored in large heaps in holes in the ground or in wood-frame ice houses, insulated by

straw. Ice cream was made by hand in a large bowl surrounded by packed ice and salt. The
temperature of the ingredients was reduced by the mixture of crushed ice and salt. The salty

water was cooled by the ice, and was liquid below the freezing point of pure water.The immersed

container can make better contact with the salty water and ice mixture than it could with ice

alone. The immense labour involved in making ice cream was reduced considerably when Nancy

Johnson invented the hand-cranked freezer in 1846, a device that is still in use in certain parts of

the world (Khanna, 2004). However Nancy Johnson did not patent her invention, hence the

credit of patenting goes to a Mr. Young who invented a similar type of freezer in 1848 and called

it the "Johnson Patent Ice Cream Freezer". Commercial production began in North America in

Baltimore, Maryland, USA as early as 1851 by Mr. Jacob Fussell who is considered to be the

father of the American ice cream industry. However, the invention of the hand-cranked freezer

did not really facilitate large-scale production of ice cream for commercial purposes. The

invention of the continuous freezer by Clarence Vogt and subsequent modifications and

improvements made by other manufacturers gave an impetus to allow ice cream manufacture to

blossom into an industry.

The ice cream cone was used in Paris in 1807 and plans are underway for the celebration

of the bicentenary of the cone in 2007... (GUELPH FOOD INNOVATION CENTRE)

B. Local Literature

History of ‘Dirty Ice Cream’

Someone stumped me last week by asking for the Filipino term for “dirty kitchen.” I

replied that there is no Filipino word for something that is as tricky as “dirty ice cream.” I should
ask Filipino architects when they started designing houses with two kitchens—one “clean” and

the other “dirty.” From what I remember from my childhood, the “dirty kitchen” was where

actual cooking was done, where the fish was cleaned, and the chicken or pig slaughtered and

dressed for specific dishes. When the food was cooked, it was brought to the “clean kitchen”

near the dining room to be set in serving dishes or plated before being served. In modern homes

there is only one kitchen that fulfills both functions, and sometimes people dine in the kitchen,

using the formal dining room for parties. We live in smaller spaces these days and need to be

practical, so the “dirty kitchen” and formal comedor are now almost extinct. A history of food is

fascinating, not so much because of the scents, colors and flavors as because of the way in which

food shapes people and how people shape the food they eat. What I find fascinating is the

relationship between household appliances and the emancipation of women. In the past, women

spent their days doing household chores like cooking, washing and ironing, and tending to the

children. Even if they were blessed with help who did the chores, they still had to manage the

household. Imagine the time saved by instant sinigang mix that comes in sachets or bouillon

cubes. (In the past, the sampaloc had to be harvested from a tree, boiled, mashed and then

strained just to make sinigang stock.) The time saved by the washing machine, rice cooker and

microwave oven has given women more time for other pursuits. My column last Wednesday on

the introduction of ice in the Philippines drew a welcome note from Dr. Benito Legarda, who

referred me to a section in his book “After the Galleons” (Ateneo Press, 1999) that refers to

travails connected with the importation of ice. In May 1846, a certain Charles Mugford, who

signed himself as “Carlos” in Spanish Manila, petitioned the government for tax-free importation

of ice from the United States and a waiver of customs duties for imported materials to be used in
building an ice house or cold storage house in Manila for the benefit of the public. Then as now,

the government reacted slowly and cautiously on anything new, so his petition was not acted on.

The next year, in April 1847, Russell & Sturgis requested duty-free importation of 250 tons of

ice from the United States that were to arrive on the frigate Hizaine. Ice was then an unknown

commodity in the Philippines, so the one-time free import of the ice was allowed to test the

market so it could be determined how much to tax it later on. A Royal Order of October 1848

made the importation of ice tax-free. By 1875 Russell & Sturgis had an ice plant close to its

offices on Calle Barraca, Binondo. But it went bankrupt in 1881, and was acquired by Julio

Witte. Dr. Legarda added: “As for making ice cream at home, I recall as a boy seeing the process

at the family’s old home on R. Hidalgo St. A contraption called a garapiñera was used,

consisting of an ice-filled wooden bucket with a metal cylinder in the middle containing the

liquid ice cream mix. The cover of the cylinder had a bevel gear connected to a crank which was

turned by hand until the ice cream had attained the desired consistency. I was too young to know

if ammonia was added to the ice.” Gilda Cordero-Fernando also called and referred me to her

essay in the pioneering book “Culinary Culture of the Philippines” (Bancom, 1976), where she

describes the garapiñera as: “a bucket freezer with a crank, which the whole family was drafted

to turn. The father filled the wooden bucket with ice from a block which he first placed in a sack

and cracked with a hammer. Coarse salt was then sprinkled on the ice to hasten its freezing. The

ice cream took almost an hour of churning to make; and to the dismay of the impatient children,

it had to sit and chill some more before being declared fully done.” Ice cream flavors of the

past— mantecado, ube queso helado (not cheese but iced cheese), pinipig, nangka, etc.—live on

in our time peddled in the streets by the sorbetero who scoops the stuff into cones or bread buns

from wooden pushcarts painted in wild colors like a jeepney. We all know this as “dirty ice
cream,” to differentiate it from store-bought (“clean”) ice cream, yet we continue to buy and eat

it without fear. Old-fashioned ice cream was made from carabao milk, eggs, fresh nangka or ube

, and was difficult to make. Today we can easily buy supermarket ice cream from brand leaders

Haagen Dazs, Magnolia or Selecta, to the artisanal ice cream from Arce Dairy and Carmen’s

Best, which provide traditional as well as new and wonderful flavors. We have come a long way

from the “dirty ice cream” served in the great Malolos banquet of September 1898, when the

First Republic ratified the June 12, 1898, declaration of independence. A history of ice cream in

the Philippines is not just a catalogue of taste but also an alternative way of looking at how

Filipinos have changed to become the nation we want to be... (Ambeth R. Ocampo, Philippine

Daily Inquirer / 12:59 AM July 24, 2015)

II. Related Studies

A. Foreign Studies

Ice Cream Studies in Cincinnati

The great interest in bacteriological milk examination shown by public health workers

during recent years is well known, and the value of such activity needs no demonstration.

Statistics prove that the effect of decreasing the bacteriological content milk results in decreased

infantile mortality and in view of this fact, it seems surprising that there is such a widespread

lack of interest in the study of ice cream.

Ice cream is a product of milk, subject to the same dangers of contamination to the same

spoilage if not properly. Dairymen are vigorously prosecuted if their milk is defiant by a few

tenths of 1 per cent. In fat or solids or, in some instances, if their bacterial count exceeds 500,000
or 1,000,000. If a few million bacteria in milk indicate filth, improper handling and,

consequently, danger to public health, why should ice cream containing tens and hundreds of

millions of these same organisms be sold with impunity?

Many states and cities have either definite or suggestive standards of 500,000 bacteria per

cubic centimetre for frozen milk products. So far as we know, however such rulings are not

enforced and only a very small percentage of the commercial ice creams could comply with

them. Moreover, unless standards for fat are enforced, competition is unfair, and an inferior

article, loaded with fillers and poorer in fat than low grade milk, can be sold at the price of a

cleaner and more nutritious product... (Clarence Bailman, Chemist, Cincinnati Department of

Health)

B. Local Studies

Malunggay Ice Cream

The malunggay ice cream prepared by agriculturist Victoria Padilla in her backyard in

Barangay Nalsian, Manaoag town is making waves and stocks have already reached outlets in

Baguio City. Launched only last February, Padilla said the novelty ice cream had brisk sales in

the market but they are constrained from going into large scale production due to budgetary

limitations. Padilla was a member of Italy-based SLOW Foods International which advocates

consumption of healthy and nutritious foods. Padilla said they would like to promote healthy

cooking as a way to fight diseases. She said it has been her long-time dream to bring nutritious

food to the masses and malunggay ice cream is an answer to the malnutrition problem among

children. She also wants to incorporate malunggay in other foods. One of the secrets of their
malunggay ice cream is the use of fresh carabao’s milk from Asingan town that makes their

product extra creamy. Padilla said malunggay ice cream was part of the research at Don Mariano

Marcos State University in Batac, Ilocos Norte but since the school is only research-based,

Padilla said she decided to go into commercial production. Still surprised by her product’s

popularity, Padilla said she is now planning to put the brand brand “Agtalon malunggay ice

cream,” which is an acronym for Agro Technical Assistance Livelihood Opportunities in the

North. Agtalon is also an Ilocano word meaning “to farm.” They have approached their

congressman, fourth district Rep. Jose de Venecia Jr., to help them sustain their venture that will

tap women to go into making malunggay ice cream. Profitability-wise, Padilla said their earnings

are very encouraging. De Venecia, after tasting the product, willingly committed to help the

group and said he would help finance the project. His wife Gina said they would help put up a

malunggay nursery to ensure continuous and steady supply of the nutritious leaves. The local

government of Manaoag where Padilla is based has also launched an aggressive campaign for

malunggay planting in the barangays. Aside from malunggay ice cream, Padilla also produces

tupig using muscovado that costs P5 per piece and polvoron with malunggay. A scoop of

malunggay ice cream is only P10. She wants to put up a store near Our Lady of Manaoag Church

here to sell their products so that pilgrims can taste their delicious and nutritious malunggay

products. Malunggay has the calcium of four glasses of milk, the Vitamin C of seven oranges

and the potassium of three bananas. Malunggay can also make the bones stronger, enrich anemic

blood, is good for the eyes and is effective against cancer... (Eva Visperas, September 6, 2009)