IREKS has a variety of ingredients for baked goods including bread, pizza dough, croissant, pretzel and more.
Learn more about our solution to consistency and flavor in sourdough, multi grain, malt, rye and organic breads »
DAWN cake mix& double dutch chocolate.
Fruit fullings, baking powder, purees, churros, dates
DREIDOPPEL fruit pastes& Pastarom
glucose syrup, pandan essence
IREKS gluten free items, hazelnut, muffin, pastry cream, macarons.Tartlet shell, Cakes.
Gelato ingredients & accessories
Our chocolate offering includes quality couverture at great value, including single-origin and exclusive chocolates. Learn more about our offering of chocolate moulds, fillings, coating, molding, semi-finished and finished products. FELCHLIN Bolivia, Grenada and new fillings, Sao Palme couverture, couvertures, coating, filling & cocoa ingredients. KONDIMA chocolates. Pralines & Chocolates.
Chef Rubber food colorings, chocolate & butterscotch chips, DOBLA choc decorations, Custom edible printing, dusting sugar, deco roma sugar paste, RENSHAW color sugar paste, velvet spray, gumpaste flowers, isomalt, Koprite projector, sugar grains, trimoline, lollipop moulds, mini fruits & chestnut, PCB decorations
Dessert cups, doileys, cookie bags, sugarwork equipment & accessories, cake underliner & packaging, green tea powder, patisserie cream, caramel pudding.
Learn more about the Spanish masters Paco Torreblanca, Ramon Morato, Angelo Curvitto and others in the fine art of sugar work, pastry, chocolate, gelato and art.
More books on sugarwork and chocolates, Pastry in Europe 1-4
Chef apparel, Chef clogs.
MARTELATO chocolate & catering line, Italian cake art, semifreddo mould, lollipop moulds.
PAVONI moulds& semifreddo mould. Sugar work moulds, chef torch & burners, semifreddo moulds, cream whipper / espuma, parchment paper, silicone moulds, guitar cutter.
Flexipan, Silform, Baguettes Tray, Flexipat, Baking pans, Silpat & more.
Pastry utensils, baking trays, cookwares, ceramic knives and sharpener, Clean Hands, donut cutters, knives, knive sharperner, electric knive sharperner, Novacart baking moulds, DUBOR pan release, patchwork cutter & book, piping bags & dispenser, piping tips & cutters, silicone brush, chef tools bags, Thermohauser tools.
Prior registration required for attendance to any events.
2014-04-07 A Journey Through Fine Pastry (Felchlin)
2014-04-08 to 09 Fine Pastry Workshop CLOSED
2014-04-16 Artisan Gelato Making (Pernigotti)
2014-04-17 Artisan Gelato Making (Pernigotti)
2014-04-22 La Rose Noire Grand Launching @KLCC
2014-04-24 Bread Hands-On Class
2014-04-28 Project Class - Jewelry and Handbag Sugar Work Class
2014-04-29 Project Class - Jewelry and Handbag Sugar Work Class
2014-06-11 Regional & Middle Easten breads (Ireks) Closed Invitation Only
2014-06-18 Dreidoppel Presentation @Sabah
2014-06-19 Dreidoppel Presentation @Sabah
2014-06-25 Get to Know Chocolate Education (Felchlin)
2014-06-26 Get to Know Chocolate Education (Felchlin)
2014-10-01 Austrian German Delights Seminar
2014-10-02 Austrian German Delights Seminar
2014-10-08 Flavours - Chef Table (by invitation)
2014-10-09 Flavours - Workshop (by invitation)
2014-10-10 Flavours - Workshop (by invitation)
2014-11-10 PME Royal Icing Course - 5 days
2014-11-22 Christmas Baking Class
Conducted by Master Gianpaolo Valli
Level 1 and Level 2 Courses
Gianpaolo is a specialist in Gelato science and technology. A senior instructor at the Carpigiani Gelato University, Gianpaolo has several signature combinations, including the pear and parmesan gelato, pineapple and basil, and rosemary and lemon.
Join the class to understand the fundamentals of Gelato making and learn more about the technical aspects of recipe creation and production management.
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.
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.
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.
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.
No 8, Jalan 3/37A
Taman Bukit Maluri, Kepong
52100, KL, Malaysia
Tel: +603 6272 1155
Fax: +603 6272 1188
9am - 6pm Weekdays
9am - 3pm Saturdays
8am - 5pm Weekdays
8am - 12.30pm Saturdays
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
Hi, do you have an improvement request or suggestion? Do you want to give some feedback or to connect about food in general?
Please feel free to drop me a line.
Enter this code in the last text box.