Happy New Year 2012

Wishing 

All 

Our Customers and Friends 

 

Merry Christmas

Wishing 

All 

Our Customers and Friends

Les vergers Boiron / Demarle Joint Seminar

A seminar to promote Les vergers Boiron and DEMARLE products was held on the 30th of September, 2011 at our test kitchen at E-Park Light Industrial Park. Mr Federic Bourse, who is based in Italy, conducted the seminar on products from Les Vergers Boiron and was assisted by Mr Steven R Selvamuthu of Pastry Pro.

Also on hand was Mr Thomas Dusaussoy, the Area Sales Manager for Dermale, to explain the uses of various Demarle moulds.

The participants were from various parts of Sarawak.

See the end products made using Boiron products and baked using Demarle moulds.

 

If you need more information on Les vergers Boiron or Demarles products, please contact:

Kuching - Tel : 082-252-739 / 082-234-524 - Ms Catherine
E-Park, Sentosa - Tel : 082-613-636 / 082-613-635 - Mdm Wong
Miri - Tel : 013-833-8179 - Mdm Dextra Ngu
or
E-Mail :
khinkuehkhiong@myjaring.net / khinkuehkhiong@gmail.com

PME DIPLOMA COURSES for 2012

PME DIPLOMA Royal Icing Course (5 days course)
20/2/2012 to 24/2/2012 (Daily 9:00 AM to 6:00 PM)
Fees : RM3,000/=
Venue : Lot 36/37 Jalan Batu Kitang, E-Park Light Industrial Park, 93250    Kuching ,Sarawak

PME DIPLOMA Sugar Paste Course (5 days course)
18/6/2012 to 22/6/2012(Daily 9:00 AM to 6:00 PM)
Fees : RM3,200/=
Venue : Lot 36/37 Jalan Batu Kitang, E-Park Light Industrial Park, 93250    Kuching ,Sarawak

PME DIPLOMA Sugar Flower Course (5 days course)
24/9/2012 to 29/9/2012(Daily 9:00 AM to 6:00 PM)
Fees : RM3,200/=
Venue : Lot 36/37 Jalan Batu Kitang, E-Park Light Industrial Park, 93250    Kuching ,Sarawak

For inquiries, please call : 
013-833-8179 for (Ms Dextra, Miri
082-613636 (Ms Wong, Kuching)
or
Fax : 082-613637 

Chocolate Making - Hands-On Classes - 11th June 2011 & 18th June 2011

Class A

Two sessions on Chocolate Making (Hands-On) will be conducted on the following two days:
1. Saturday, 11th June 2011
2. Saturday, 18th June 2011

Time : 10:00 AM - 4:00PM

Venue : Test Kitchen (India Street, Kuching)

Fees : RM100/- PAX

Limited to 10 Participants Only Per Session

The following tools/chocolate provided FREE :

1. Chocolate Moulds - 2 units (Worth RM44.00)

2. Colatta Chocolate - 0.5 kg (Worth RM11.25)

For further information or to register for any ONE of the classes, please contact :

Tel : 082-252-739 / 082-234-524 - Ms Catherine

E-Mail : khinkuehkhiong@myjaring.net

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. The class will be conducted by visiting experienced bakers from Harvest.

Class Details

Venue : Kuching

Date : Saturday, 28th May 2011

Time : 1300-1600 Hrs
Fees : RM20.00/PAX
Limited to 15 Participants Only.

For further information or to register for this session, please contact :

Tel : 082-252-739 / 082-234-524 - Ms Catherine

E-Mail : khinkuehkhiong@myjaring.net

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.

 

 

 

  

Her final piece during the course ws a sea-horse, which is the city symbol for Miri.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

If you need more information on Isomalt Pearl Sugar and Chefmaster Food Colours, please contact:

Kuching - Tel : 082-252-739 / 082-234-524 - Ms Catherine
E-Park, Sentosa - Tel : 082-613-636 / 082-613-635 - Mdm Wong
Miri - Tel : 013-833-8179 - Mdm Dextra Ngu
or
E-Mail :
khinkuehkhiong@myjaring.net / khinkuehkhiong@gmail.com

New Product : Chefmaster Food Colours of USA

Chefmaster from USA specializes in high quality food colouring. The wide product range enables chefs to create more colourful and attractive products. All colorings are highly concentrated to ensure cost savings.

If you need more information on Chefmaster Food Colours, please contact:

Kuching - Tel : 082-252-739 / 082-234-524 - Ms Catherine
E-Park, Sentosa - Tel : 082-613-636 / 082-613-635 - Mdm Wong
Miri - Tel : 013-833-8179 - Mdm Dextra Ngu
or
E-Mail :
khinkuehkhiong@myjaring.net / khinkuehkhiong@gmail.com

New Product : Isomalt Pearl Sugar

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

Typical uses of isomalt:
     Sugar showpiece
     Cake decoration
     Dessert garnish
     Candies and confectionery

Isomalt is preferred over sugar because :

     » it is convenient, no added water or glucose needed 

     » it has a shorter cooking time 

     » it does not easily turn brown 

     » it has excellent resistance to humidity, does not cloud 

     » it has better shining properties 

     » it has a longer shelf life 

     » it is more solid

If you need more information on Isomalt Pearl Sugar, please contact:

Kuching - Tel : 082-252-739 / 082-234-524 - Ms Catherine
E-Park, Sentosa - Tel : 082-613-636 / 082-613-635 - Mdm Wong
Miri - Tel : 013-833-8179 - Mdm Dextra Ngu
or
E-Mail :
khinkuehkhiong@myjaring.net / khinkuehkhiong@gmail.com