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

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

 

Hot Cross Bun

 

 

 

  

Ingredients for the cakes included :  

Double Dutch (Dawn), Nutine Filling & Mousseline Cream Soft (Kondima), Croquantine (Felchlin) and Fruits Puree(Boiron).

Utensils used : 
Chocolate baking sheet, Flexipat, Relief pastry mat.

If you need more information on any of the products featured, 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