庆国强 KHIN KUEH KHIONG News: May 2011

Monday, May 23, 2011

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

Thursday, May 19, 2011

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:

Saturday, May 14, 2011

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:

Monday, May 2, 2011

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.

Chef Bakery