Saturday, 28th May 2011 : Class on Decorating with Fondant

Fondant is one of several kinds of icing-like substance used to decorate or sculpt pastries. The word, in French, means "melting".

If you want to learn how to decorate your cakes, cupcakes and other pastries using fondant, you can attend our class on this.

Click HERE for more details.

Sugar Art

Dextra Ng, our Sales/Bakery Consultant, who is based in Miri, attended a 4-days hands-on course in Sugar Art conducted by Chef Stephane Treand (World Pastry Champion, 2008, USA).

For the sugar art pieces, Ms Dextra used ISOMALT Pearl Sugar and Chefmaster Food Colours. Both products are available from Khin Kueh Khiong and Pastry Pro.

Click HERE for the FULL details.

New Product : Chefmaster Food Colours of USA

Click HERE for the FULL details.

New Product : Isomalt Pearl Sugar

A sugar substitute derived from natural sugar, isomalt pearl sugar acts as a dietary fiber that sweetens. 

Click HERE for the FULL details.

Demonstrations on Baking for Mother's Day Celebrations

Our Miri-based Sales/Bakery Consultant, Ms Dextra Ngu, conducted a number of demonstrations recently on baking for the celebration of Mother's Day at Chef Bakery and Hot Cross Bun.

Various products introduced included the use of the "Fleximat" Mat and chocolate products for diabetics based on fructose  (no sugar added chocolate) like hazelnut praline dark with fructose and chocolate couverture with fructose.

Click HERE to read the FULL report.