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EVENTS | WORKSHOPS | SEMINARS


Cafes & BakerySearch for Flavors PME Royal Icing Class
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Overview

Registration required for attendance to any events. Strictly no walk-ins.

July

July 9 A Walk with Chef Jordi (PCB Creation)
July 10 A Walk with Chef Jordi (PCB Creation)

August

August 12 Felchlin Workshop
August 13 Felchlin Seminar
August 25 to 28 Carpigiani Gelato University Advance Course

September

Sept 8 Boiron Seminar
Sept 9 Boiron Seminar
Sept 19 Chocolate Making Class
Sept 21 Dreidoppel Seminar
Sept 22 Dreidoppel Seminar

October

Oct 6 Bread Hands-on

November

Nov 2 to 6 PME Diploma Royal Icing
Nov 21 Christmas Baking Class

Archived

Past Events: 2014, 2013, 2012

We are proud to bring you the spectacular range of products from La Rose Noire, including tart shells, cones, baskets, macarons and more. In 2015 we will be launching new products throughout the year. Stay tuned!

RECIPES

Frequently Requested Recipes

  • Coming Soon...
  • Cakes, Cookies, Brownies, Pies, etc
  • Breads, Pretzels, Macaroons, Stollen, etc
  • Gelato, Sorbet, Soft-Serve
  • Chocolates, Pralines, Desserts, Hot Chocolate
  • Pastries, Cakes, Shake, Lasi

Recipes by Product

  • Dawn Cakes, Cookies, Brownies, Pies, etc
  • Ireks Breads, Pretzels, Macaroons, Stollen, etc
  • Pernigotti Gelato, Sorbet, Soft-Serve
  • Felchlin Chocolates, Pralines, Desserts, Hot Chocolate
  • Dreidoppel Pastries, Cakes, Shake, Lasi

Featured Recipes

  • Painless Pecan Pie

    Painless Pecan Pie

    1. Mix 250g sweet pie mix with 120ml of hot water and mix well.
    2. Rest the mix for 5 minutes while you place crushed pecans into a pie base.
    3. Pour the mix over the pecans.
    4. Place whole pecans on top.
    5. Bake at 190°C for 30-45 minutes.
    6. Glaze the pie for the best presentation.

    Try with hazelnuts, cashews or dried fruits.

  • Mediterranean Focaccia

    Mediterranean Focaccia

    1. Mix and knead 0.6kg Rex Milano, 1.4kg bread flour, 30g frost diamant, 15g salt, 20g instant yeast, and 1.3L water.
    2. When gluten is formed, knead in 120g of olive oil.
    3. Let dough sit in a greased bowl for 10 minutes for bulk fermentation.
    4. Divide into desired loaf weight, about 250g, then proof again for 15 minutes.
    5. Flatten dough and place on greased baking tray, proof for 50 minutes.
    6. Garnish with salt, olive oil, rosemary.
    7. Bake at 210-220°C for 18-20 minutes.


Photo left: office and warehouse facility at Kepong, Kuala Lumpur.

We have been in business since 1984, and have been a privately held company.

ABOUT US

Pastry Pro supplies a range of food ingredients, utensils, equipment and machinery to hotels, restaurants, caterers and manufacturers with an emphasis on quality and fair value. If you are an F&B operator, we would be honored to serve your business with our expertise and range of products. Please contact us for inquiry.

Our full range of services include product R&D to suit your business concept, recipe, equipment and training consultation. We have assisted numerous businesses succeed in the F&B market in various ways.

Retail & showroom Delivery fleet Marketing team

Photos above: retail and showroom space; delivery fleet.
Photo right: Pastry Pro marketing department.

To make our customers happy, the functions of marketing and logistics must be integral, and in these two areas we are constantly striving for greater efficiency. Our network of distribution covers East (Borneo) and West Malaysia.

Pastry Pro is a corruption-free company, we communicate this commitment through a statement of code of ethics to our personnel and trade partners. [+] More about us

Pastry Pro Sdn. Bhd.

No 8, Jalan 3/37A
Taman Bukit Maluri, Kepong
52100, KL, Malaysia

Tel: +603 6272 1155
Fax: +603 6272 1188
eMail: info@pastrypro.com.my

Pastry Pro Logo

Showroom Hours:

9am - 6pm Weekdays
9am - 3pm Saturdays

Office Hours:

8am - 5pm Weekdays
8am - 12.30pm Saturdays

Links

Distribution

Johor: +607 353 1519
Langkawi: +604 966 6595
Penang: +604 828 1368
Perak: +605 254 0267
Pahang: +609 568 1375
Sabah: +6088 423 227
Sarawak: +6082 252 739

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