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Hot pandesal

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Janice Saraza
Janice Saraza

The document discusses pandesal, a bread introduced to the Philippines by Spaniards in the 16th century that is traditionally eaten for breakfast. It provides details on the ingredients of pandesal, which include flour, eggs, yeast, sugar, and salt. The document also outlines the processes, inputs, expenses, manpower needs, and materials required to operate a small pandesal business.

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HOT PANDESAL (PDQ OBSERVATION) TEAM PSG Bandong, Maria Conchitina Coloma, Leilani De Guzman, Melquecedes Jr Dimaano, Ma. Elsie
HOT PANDESAL • meaning bread of salt • introduced to the Filipinos in the 16th century when Spaniards came • made of flour, eggs, yeast, sugar, and salt • traditionally served for breakfast but later on was eaten anytime of the day and served with coffee, tea, hot chocolate, butter, cheese, or eggs
HOT PANDESAL • As years passed, the quality of flour no longer produce the ideal crusty exterior and chewy interior – The pandesal gradually became sweeter and richer too – The coating of bread crumbs which gives pandesal its identifying flavor remains the same though.
HOT PANDESAL • As with commercially- produced food items, pandesal vary in quality to meet the taste requirements and standards of the primary target market.
PROCESSES
INPUTS
MONEY SUMMARY AMOUNT (PhP) Working Capital Initial investment 320,000.00 Capital Expenditure 245,059.75 Operating Expenses Total opex/day )PhP 51,0 67.20 1,702.24) x 30 days for monthly OPEX Source of Fund PhP 80,000 each from the 320,000.00 business partners
MONEY UNIT PRICE TOTAL AMOUNT (PhP) Working Capital Initial investment 120,000.00 Capital Expenditure Stamp pad (big) 64.75 2 pcs Stamp (wooden) 150.00 300.00 Samsung android 6,000.00 phone galaxy Baking Materials 1 set Measuring cups/ 150.00 150.00 spoons 3 pcs Wooden tray 400.00 1,200.00 (barca) 3 Dough cutters 200.00 600.00 150 Flat trays (12” x 18”) 131.50 19,725.00 Cheese cloth 300.00
MONEY UNIT PRICE TOTAL AMOUNT (PhP) Capital Expenditure Equipment 1 Weighing scale 600.00 1 Oven 32,000.00 1 Working table 2,000.00 Dough Kneader 140,000.00 Mixing Bowl 14,000.00 Banca 12,000.00 Utilities Water submeter + labor 2,050.00 Electrical submeter + 2,500.00 labor Marketing 50 t-shirts 60.00 3,000.00 100 pieces calendar 20.00 2,000.00 30 pcs Tarpaulins 200.00 6,000.00
MONEY UNIT PRICE TOTAL AMOUNT (PhP) Capital Expenditure Manpower CXR 150.00 300.00 Stool exam 60.00 120.00 CBC (complete blood 100.00 200.00 count) TOTAL CAPEX Stamp Pad 364.75 Cellphone 6,000.00 Baking Materials 21,975.00 Equipment 200,600.00 Utilities 4,500.00 Marketing 11,000.00 Manpower 620.00 TOTAL CAPEX 245,059.75
MONEY AMOUNT PER MONTH (PhP) AMOUNT (PhP) Daily Baker’s wage 4,000.00 133.33/day Operating (per month) Expenses Assistant Baker 3,000.00 100.00/day (per month) Labor Benefits SSS = PhP 312.00/mo/pax 28.00/day (SSS & Philhealth) Philhealth = PhP 100/mo/pax Hence in a day, PhP 14/pax x 2 workers Meals 100/day x 2 workers 200.00/day (breakfast & dinner) SUBTOTAL O1 461.33
MONEY AMOUNT (PhP) Operating Expenses (1250 pcs of pandesal/ day) Paper bags PhP 750.00 for 3000 312.50 pieces (“Supot”) Ink Refill for stamp pad 26.50 negligible refill Ingredients for Making 878.08 the Pandesal Water PhP450 at min consumption of 10 cubic meter 15.00 Electricity PhP11.7/kw basic; max consumption mixer/kneader 15 12.00 mins at 4 kw/hr + fan + lights Gas for oven PhP800/tank for 2 months 13.33 SUBTOTAL O2 1,230.91
MONEY AMOUNT (PhP) Daily Operating Expenses SUBTOTAL O1 461.33 SUBTOTAL O2 1,230.91 TOTAL OPEX 1,692.24 Source of Fund PhP 80,000 each from the 120,000.00 business partners We intend to cook pandesal in the house rather than rent a place to lessen our expenses.
MANPOWER Qualifications • Healthy and free from communicable diseases like TB • Literate male with no physical disability • Hygienic • 20 to 40 y/o How many? 1 baker and 1 assistant Job Description • Reports for work at 7pm but may sleep after preparations for cooking the pandesal is finished • Will have to be up at 1am to cook the dough • Counts the pandesal to be distributed to the delivery boys and ambulant vendors • Leaves work at 7 am the next day after cleaning everything Training Preferably with cooking experience or willing to learn
MANPOWER Benefits SSS, Philhealth, 1 day off/month Incentives • Free dinner and breakfast • May sleep after dough preparation • Free CXR, CBC, stool exam • Promptness (no lates & absences for a month) will be rewarded with additional PhP 100/month and PhP 500 if he can do it without fail for a year Disciplining • Warning on 1st offense • If less than 30 mins late but more than 30 mins incentives will be forfeited • Spoiled bread: count # spoiled and deduct from salary at cost
MATERIALS (INGREDIENTS) ITEMS UNIT PRICE (PhP) TOTAL AMOUNT (PhP) 12.5 kgs bread flour PhP 950 / 25 kg 475.00 2 kgs sugar PhP 48.00/kg 96.00 1.5 cup butter, melted PhP 39.75 / 225 gms 39.75 3 cans evaporated milk PhP 25.00 /370 ml 75.00 6 tbsp yeast PhP 123.00/500 –gm yeast 30.00 1 cup salt PhP 18.75 / kg 10.00 12 pieces raw egg PhP 59.00/12 pc-tray 59.00 1.5 kg lard PhP 62.22 / kg 93.33 We just use recyclable bread crumbs from what we baked.
MATERIALS • Adequacy: we will make sure of this by always by maintaining half stock. • Supply-delivery : available partner supplier at all times; Call for delivery of supplies. • Lead time: half stock • Quality :good, standard materials, medium end • Inspection: daily and weekly inventory
MACHINERY ITEMS UNIT PRICE (PhP) TOTAL AMOUNT (PhP) Weighing scale 600.00 Oven 32,000.00 Mixing bowl 14,000.00 Dough Kneader 140,000.00 3 Dough cutters 200.00 600.00 1 set Measuring cups/ 150.00 150.00 spoons 3 pcs Wooden tray 1,200.00 (barca) 150 Flat trays (12” x 131.50 19,725.00 18”) Cheese cloth 300.00
THROUGHPUT
MAKING • Combine the yeast, sugar, and warm milk • Slice the cylindrical dough diagonally and stir until the yeast and sugar are fully (These slices will be the individual pieces dissolved of the pandesal) • In the mixing bowl, combine egg, butter, • Roll the sliced dough over the lard, yeast-sugar-milk mixture with the breadcrumbs and place in a flat tray with flour then mix again with water until a lard (makes sure to provide gaps between fine dough is formed. doughs as this will rise later on) • In a flat surface, knead the dough until the • Leave the sliced dough with breadcrumbs texture becomes fine. in the tray for another 10 to 15 minutes to • Mold the dough until shape becomes rise round then put back in the mixing bowl. • Pre heat the oven at 375 degrees Cover the mixing bowl with damp cloth Fahrenheit for 10 minutes and let the dough rise for at least 1 hour • Put the tray with dough in the oven and • Put the dough back to the flat surface and bake for 15 minutes divide into 4 equal parts using a dough • Turn off the oven and remove the freshly slicer baked pandesal. • Knead each part manually until it forms a • Serve hot. cylindrical shape
MARKETING • We will use environment-friendly supot which we will give for free to our partners • Our supot, and the styrofoam box carried by the bicycle boys and ambulant vendors will bear our company name, contact details, address, delivery hours (4am – 8am), and our tagline: FRESH & HOT PANDESAL DELIVERED AT YOUR DOORSTEP • We will give the tricycle association of our village and the neighboring ones tarpaulins to be placed at the back of their vehicles
MARKETING • We will give free t-shirt with our company logo and contact details to our delivery boys, ambulant vendors & barangay tanods • Free calendars with Landline: 723-0101 Cellphone: 0922-8372001 company logo and contact 8 St. Luke St, Filinvest Homes, Antipolo Delivery Hours: Daily, 4AM- 8AM details to our valued customers every Christmas
MARKETING • We will use social networking sites • Tarpaulins on tricycles
SELLING • DELIVERY BOYS ON BIKE  Our initial partners (minimum of 4)  One can be our partner so long as he owns a bike and will purchase a minimum of 300 pieces of pandesal which we will give for the price of 250 pieces
SELLING • AMBULANT VENDORS  We welcome those interested in selling our product by foot  All those interested will have to purchase a minimum of 100 pieces • OTHERS  Online inquiries  Phone or Cell phone orders
PRACTICE THE FOLLOWING QUALITY CONTROL SUPERVISION • Proper cooking attire (hair net, • Decking of owners to see if house apron, with face mask) rules are followed • Proper hygiene observed • Will make sure that the people are doing a good job – that they’re where • Use of weighing scale, measuring they’re supposed to be when they’re instruments, thermometer in the supposed to be there, and that the oven work they do is of high quality • Clean styrofoam box with lining • Provide helpful and constructive used when delivering pandesal feedback • Developing a good relationship with workers and work with them to continually
5S • is the name of a workplace • describes how to organize a work organization method that uses a space for efficiency and list of 5 Japanese words: effectiveness by identifying and • Seiri storing the items used, • Seiton maintaining the area and items, • Seiso and sustaining the new order • Seiketsu • The decision-making process • Shitsuke usually comes from a dialogue about standardization, which builds understanding among employees of how they should do the work
5S Sorting •Eliminate all unnecessary tools, parts, and instructions. Go through all tools, materials, and so forth in the plant and work area. •Keep only essential items and eliminate what is not required, prioritizing things per requirements and keeping them in easily-accessible places. Everything else is stored or discarded
Straightening or Setting in Order Sweeping or Shine • Arranging tools, parts, and • Standardized cleaning-point at a instructions in such a way that 5S organized plant the most frequently used items are the easiest and quickest to • Clean the workspace and all locate. equipment, and keep it clean, tidy and organized. • The purpose of this step is to eliminate time wasted in • At the end of each shift, clean obtaining the necessary items for the work area and be sure an operation. everything is restored to its place. This makes it easy to know what goes where and ensures that everything is where it belongs
Standardizing Sustaining the Practice • All work stations for a particular • Maintain and review standards. Once job should be identical. the previous 4 esses have been established, they become the new way to operate. • All employees doing the same job should be able to work in any • Maintain focus on this new way and station with the same tools that do not allow a gradual decline back are in the same location in every to the old ways. While thinking about station. the new way, also be thinking about yet better ways. • Everyone should know exactly what his or her responsibilities • When an issue arises such as a suggested improvement, a new way are for adhering to the first 3 Ss. of working, a new tool or a new output requirement, review the first 4 esses and make changes as appropriate. It should be made as a habit and be continually improved.
Hot pandesal
We will also focus on continuous improvement of our processes to eliminate waste.
OUTPUT
MATCHING
OUTCOME
OUTCOME Gross sales/day 1,250 pcs 2,500.00 (PhP) pandesal/day x PhP 2 a piece Expenses/day Manpower 461.33 (PhP) Ingredients 878.08 Utilities 27.00 Cell Load 10.00 Brown Bags 312.50 Gas 13.33 NET INCOME/day 797.76 (PhP)
RECOMMENDATIONS PRODUCT • Varied Recipes • Varied Shapes &  Healthy pandesal: Presentation of Pandesal malunggay, vegetable,  Heart-shaped for Valentine squash, carrot, organic etc  Open-faced  Pandesal with fillings  Star-shaped for Christmas • Old Pandesal can be made  Colored pandesal into:  Biscocho  Bread crumbs  Toasted bread
RECOMMENDATIONS PACKAGING • Pandesal can be boxed and may come in 6s, 12s
REFERENCES • http://panlasangpinoy.com/2009/08/13/filipino-food-bread- of-salt-pandesal-recipe/ • http://profjorgeentrep-jorge.blogspot.com/p/teaching- resources.html#.UQ3OlB0U_SQ • http://en.wikipedia.org/wiki • Images from the net

More Related Content

Hot pandesal

  • 1. HOT PANDESAL (PDQ OBSERVATION) TEAM PSG Bandong, Maria Conchitina Coloma, Leilani De Guzman, Melquecedes Jr Dimaano, Ma. Elsie
  • 2. HOT PANDESAL • meaning bread of salt • introduced to the Filipinos in the 16th century when Spaniards came • made of flour, eggs, yeast, sugar, and salt • traditionally served for breakfast but later on was eaten anytime of the day and served with coffee, tea, hot chocolate, butter, cheese, or eggs
  • 3. HOT PANDESAL • As years passed, the quality of flour no longer produce the ideal crusty exterior and chewy interior – The pandesal gradually became sweeter and richer too – The coating of bread crumbs which gives pandesal its identifying flavor remains the same though.
  • 4. HOT PANDESAL • As with commercially- produced food items, pandesal vary in quality to meet the taste requirements and standards of the primary target market.
  • 7. MONEY SUMMARY AMOUNT (PhP) Working Capital Initial investment 320,000.00 Capital Expenditure 245,059.75 Operating Expenses Total opex/day )PhP 51,0 67.20 1,702.24) x 30 days for monthly OPEX Source of Fund PhP 80,000 each from the 320,000.00 business partners
  • 8. MONEY UNIT PRICE TOTAL AMOUNT (PhP) Working Capital Initial investment 120,000.00 Capital Expenditure Stamp pad (big) 64.75 2 pcs Stamp (wooden) 150.00 300.00 Samsung android 6,000.00 phone galaxy Baking Materials 1 set Measuring cups/ 150.00 150.00 spoons 3 pcs Wooden tray 400.00 1,200.00 (barca) 3 Dough cutters 200.00 600.00 150 Flat trays (12” x 18”) 131.50 19,725.00 Cheese cloth 300.00
  • 9. MONEY UNIT PRICE TOTAL AMOUNT (PhP) Capital Expenditure Equipment 1 Weighing scale 600.00 1 Oven 32,000.00 1 Working table 2,000.00 Dough Kneader 140,000.00 Mixing Bowl 14,000.00 Banca 12,000.00 Utilities Water submeter + labor 2,050.00 Electrical submeter + 2,500.00 labor Marketing 50 t-shirts 60.00 3,000.00 100 pieces calendar 20.00 2,000.00 30 pcs Tarpaulins 200.00 6,000.00
  • 10. MONEY UNIT PRICE TOTAL AMOUNT (PhP) Capital Expenditure Manpower CXR 150.00 300.00 Stool exam 60.00 120.00 CBC (complete blood 100.00 200.00 count) TOTAL CAPEX Stamp Pad 364.75 Cellphone 6,000.00 Baking Materials 21,975.00 Equipment 200,600.00 Utilities 4,500.00 Marketing 11,000.00 Manpower 620.00 TOTAL CAPEX 245,059.75
  • 11. MONEY AMOUNT PER MONTH (PhP) AMOUNT (PhP) Daily Baker’s wage 4,000.00 133.33/day Operating (per month) Expenses Assistant Baker 3,000.00 100.00/day (per month) Labor Benefits SSS = PhP 312.00/mo/pax 28.00/day (SSS & Philhealth) Philhealth = PhP 100/mo/pax Hence in a day, PhP 14/pax x 2 workers Meals 100/day x 2 workers 200.00/day (breakfast & dinner) SUBTOTAL O1 461.33
  • 12. MONEY AMOUNT (PhP) Operating Expenses (1250 pcs of pandesal/ day) Paper bags PhP 750.00 for 3000 312.50 pieces (“Supot”) Ink Refill for stamp pad 26.50 negligible refill Ingredients for Making 878.08 the Pandesal Water PhP450 at min consumption of 10 cubic meter 15.00 Electricity PhP11.7/kw basic; max consumption mixer/kneader 15 12.00 mins at 4 kw/hr + fan + lights Gas for oven PhP800/tank for 2 months 13.33 SUBTOTAL O2 1,230.91
  • 13. MONEY AMOUNT (PhP) Daily Operating Expenses SUBTOTAL O1 461.33 SUBTOTAL O2 1,230.91 TOTAL OPEX 1,692.24 Source of Fund PhP 80,000 each from the 120,000.00 business partners We intend to cook pandesal in the house rather than rent a place to lessen our expenses.
  • 14. MANPOWER Qualifications • Healthy and free from communicable diseases like TB • Literate male with no physical disability • Hygienic • 20 to 40 y/o How many? 1 baker and 1 assistant Job Description • Reports for work at 7pm but may sleep after preparations for cooking the pandesal is finished • Will have to be up at 1am to cook the dough • Counts the pandesal to be distributed to the delivery boys and ambulant vendors • Leaves work at 7 am the next day after cleaning everything Training Preferably with cooking experience or willing to learn
  • 15. MANPOWER Benefits SSS, Philhealth, 1 day off/month Incentives • Free dinner and breakfast • May sleep after dough preparation • Free CXR, CBC, stool exam • Promptness (no lates & absences for a month) will be rewarded with additional PhP 100/month and PhP 500 if he can do it without fail for a year Disciplining • Warning on 1st offense • If less than 30 mins late but more than 30 mins incentives will be forfeited • Spoiled bread: count # spoiled and deduct from salary at cost
  • 16. MATERIALS (INGREDIENTS) ITEMS UNIT PRICE (PhP) TOTAL AMOUNT (PhP) 12.5 kgs bread flour PhP 950 / 25 kg 475.00 2 kgs sugar PhP 48.00/kg 96.00 1.5 cup butter, melted PhP 39.75 / 225 gms 39.75 3 cans evaporated milk PhP 25.00 /370 ml 75.00 6 tbsp yeast PhP 123.00/500 –gm yeast 30.00 1 cup salt PhP 18.75 / kg 10.00 12 pieces raw egg PhP 59.00/12 pc-tray 59.00 1.5 kg lard PhP 62.22 / kg 93.33 We just use recyclable bread crumbs from what we baked.
  • 17. MATERIALS • Adequacy: we will make sure of this by always by maintaining half stock. • Supply-delivery : available partner supplier at all times; Call for delivery of supplies. • Lead time: half stock • Quality :good, standard materials, medium end • Inspection: daily and weekly inventory
  • 18. MACHINERY ITEMS UNIT PRICE (PhP) TOTAL AMOUNT (PhP) Weighing scale 600.00 Oven 32,000.00 Mixing bowl 14,000.00 Dough Kneader 140,000.00 3 Dough cutters 200.00 600.00 1 set Measuring cups/ 150.00 150.00 spoons 3 pcs Wooden tray 1,200.00 (barca) 150 Flat trays (12” x 131.50 19,725.00 18”) Cheese cloth 300.00
  • 20. MAKING • Combine the yeast, sugar, and warm milk • Slice the cylindrical dough diagonally and stir until the yeast and sugar are fully (These slices will be the individual pieces dissolved of the pandesal) • In the mixing bowl, combine egg, butter, • Roll the sliced dough over the lard, yeast-sugar-milk mixture with the breadcrumbs and place in a flat tray with flour then mix again with water until a lard (makes sure to provide gaps between fine dough is formed. doughs as this will rise later on) • In a flat surface, knead the dough until the • Leave the sliced dough with breadcrumbs texture becomes fine. in the tray for another 10 to 15 minutes to • Mold the dough until shape becomes rise round then put back in the mixing bowl. • Pre heat the oven at 375 degrees Cover the mixing bowl with damp cloth Fahrenheit for 10 minutes and let the dough rise for at least 1 hour • Put the tray with dough in the oven and • Put the dough back to the flat surface and bake for 15 minutes divide into 4 equal parts using a dough • Turn off the oven and remove the freshly slicer baked pandesal. • Knead each part manually until it forms a • Serve hot. cylindrical shape
  • 21. MARKETING • We will use environment-friendly supot which we will give for free to our partners • Our supot, and the styrofoam box carried by the bicycle boys and ambulant vendors will bear our company name, contact details, address, delivery hours (4am – 8am), and our tagline: FRESH & HOT PANDESAL DELIVERED AT YOUR DOORSTEP • We will give the tricycle association of our village and the neighboring ones tarpaulins to be placed at the back of their vehicles
  • 22. MARKETING • We will give free t-shirt with our company logo and contact details to our delivery boys, ambulant vendors & barangay tanods • Free calendars with Landline: 723-0101 Cellphone: 0922-8372001 company logo and contact 8 St. Luke St, Filinvest Homes, Antipolo Delivery Hours: Daily, 4AM- 8AM details to our valued customers every Christmas
  • 23. MARKETING • We will use social networking sites • Tarpaulins on tricycles
  • 24. SELLING • DELIVERY BOYS ON BIKE  Our initial partners (minimum of 4)  One can be our partner so long as he owns a bike and will purchase a minimum of 300 pieces of pandesal which we will give for the price of 250 pieces
  • 25. SELLING • AMBULANT VENDORS  We welcome those interested in selling our product by foot  All those interested will have to purchase a minimum of 100 pieces • OTHERS  Online inquiries  Phone or Cell phone orders
  • 26. PRACTICE THE FOLLOWING QUALITY CONTROL SUPERVISION • Proper cooking attire (hair net, • Decking of owners to see if house apron, with face mask) rules are followed • Proper hygiene observed • Will make sure that the people are doing a good job – that they’re where • Use of weighing scale, measuring they’re supposed to be when they’re instruments, thermometer in the supposed to be there, and that the oven work they do is of high quality • Clean styrofoam box with lining • Provide helpful and constructive used when delivering pandesal feedback • Developing a good relationship with workers and work with them to continually
  • 27. 5S • is the name of a workplace • describes how to organize a work organization method that uses a space for efficiency and list of 5 Japanese words: effectiveness by identifying and • Seiri storing the items used, • Seiton maintaining the area and items, • Seiso and sustaining the new order • Seiketsu • The decision-making process • Shitsuke usually comes from a dialogue about standardization, which builds understanding among employees of how they should do the work
  • 28. 5S Sorting •Eliminate all unnecessary tools, parts, and instructions. Go through all tools, materials, and so forth in the plant and work area. •Keep only essential items and eliminate what is not required, prioritizing things per requirements and keeping them in easily-accessible places. Everything else is stored or discarded
  • 29. Straightening or Setting in Order Sweeping or Shine • Arranging tools, parts, and • Standardized cleaning-point at a instructions in such a way that 5S organized plant the most frequently used items are the easiest and quickest to • Clean the workspace and all locate. equipment, and keep it clean, tidy and organized. • The purpose of this step is to eliminate time wasted in • At the end of each shift, clean obtaining the necessary items for the work area and be sure an operation. everything is restored to its place. This makes it easy to know what goes where and ensures that everything is where it belongs
  • 30. Standardizing Sustaining the Practice • All work stations for a particular • Maintain and review standards. Once job should be identical. the previous 4 esses have been established, they become the new way to operate. • All employees doing the same job should be able to work in any • Maintain focus on this new way and station with the same tools that do not allow a gradual decline back are in the same location in every to the old ways. While thinking about station. the new way, also be thinking about yet better ways. • Everyone should know exactly what his or her responsibilities • When an issue arises such as a suggested improvement, a new way are for adhering to the first 3 Ss. of working, a new tool or a new output requirement, review the first 4 esses and make changes as appropriate. It should be made as a habit and be continually improved.
  • 32. We will also focus on continuous improvement of our processes to eliminate waste.
  • 36. OUTCOME Gross sales/day 1,250 pcs 2,500.00 (PhP) pandesal/day x PhP 2 a piece Expenses/day Manpower 461.33 (PhP) Ingredients 878.08 Utilities 27.00 Cell Load 10.00 Brown Bags 312.50 Gas 13.33 NET INCOME/day 797.76 (PhP)
  • 37. RECOMMENDATIONS PRODUCT • Varied Recipes • Varied Shapes &  Healthy pandesal: Presentation of Pandesal malunggay, vegetable,  Heart-shaped for Valentine squash, carrot, organic etc  Open-faced  Pandesal with fillings  Star-shaped for Christmas • Old Pandesal can be made  Colored pandesal into:  Biscocho  Bread crumbs  Toasted bread
  • 38. RECOMMENDATIONS PACKAGING • Pandesal can be boxed and may come in 6s, 12s
  • 39. REFERENCES • http://panlasangpinoy.com/2009/08/13/filipino-food-bread- of-salt-pandesal-recipe/ • http://profjorgeentrep-jorge.blogspot.com/p/teaching- resources.html#.UQ3OlB0U_SQ • http://en.wikipedia.org/wiki • Images from the net