THE French Baker recently added a new item to its shelves of freshly baked breads and pastries. It is called Pinoy Coco Pandesal.
An upgraded version of the affordable but nutritious Pinoy Pandesal, Pinoy Coco Pandesal is made with a 90/10 wheat/coconut flour blend.
“The addition of coco flour has three major advantages, namely: It has three times more protein, it contains five times more fiber, and it has a lower glycemic index,” explains Johnlu Koa, founder and CEO of The French Baker and concurrently president of Philippine Baking Industry Group Inc. (PhilBaking).
Pinoy Coco Pandesal comes in packs of 10 pieces and has a net weight of 250 grams per pack.
Successfully launched in all major supermarket chains in the National Capital Region (NCR), Pinoy Coco Pandesal is the product of a collaboration among three private bakery industry associations—PhilBaking, Philippine Federation of Bakers Association Inc. (PFBAI), and Filipino-Chinese Bakery Association Inc. (FCBAI)—with three government agencies—Department of Trade and Industry (DTI), Department of Science and Technology (DOST), and Philippine Coconut Authority (PCA) of the Department of Agriculture (DA).
A rich source of Vitamin A and Iron, Pinoy Coco Pandesal is now available in supermarkets, groceries and community stores, including all branches of The French Baker, at an affordable price.
