庆国强 KHIN KUEH KHIONG News

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:

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

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

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

E-Mail : khinkuehkhiong@myjaring.net