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, organic breads, and gluten free. Learn more »
Coffee Creamer
DAWN cake & pastry products
Fruit fullings, baking powder
BOIRONfruit purees
DREIDOPPEL fruit pastes& Pastarom
glucose syrup, pandan essence
Tartlet shell. Artisan gelato.Chestnuts.Cookies
Our chocolate offering includes quality couverture at great value, including single-origin and exclusive chocolates. FELCHLIN Bolivia, Grenada and new fillings, Sao Palme couverture, couvertures, coating, filling & cocoa ingredients. KONDIMA chocolates. Chocolate chips
DOBLA choc decorations
Chefmaster food colors and glitter
Custom edible printing
Spray Colors, Food Coloring
Sprinkles, RENSHAW color sugar paste, sugar grain & dusting , gumpaste flowers, isomalt, trimoline, glucose syrup,floral scents, pandan essence , mini fruits & chestnut, PCB decoration, dessert cups, doileys, lollipop , cookie bags, piping bags, sugarwork, green tea powder, patisserie cream, caramel pudding
Learn more through the Richemont Pastry School of Switzerland in the fine art of sugar work, pastry, chocolate, gelato and art.
Pastry books.
Sugarwork books.
Chef apparel, Chef clogs.
MARTELATO chocolate & catering line, Italian cake art, semifreddo mould, lollipop moulds.
ZILA cake moulds. BCF decor tools
PAVONI moulds & semifreddo mould. Sugar work moulds, semifreddo moulds, ITIS cream whipper / espuma, parchment paper,Silicone moulds, guitar cutter
Chocolate moulds, Kopyrite projector
Flexipan, Silform, Baguettes Tray, Flexipat, Baking pans, Semifreddo mould
Pastry utensils, Dirodal clean hands gloves, donut cutters, knives, knive sharperner, electric knive sharperner, AMT cookware, more cookware, baking cups, baking trays,
burner & torch
Novacart baking moulds,pan release, Utensils, piping bags & dispenser, piping tips & cutters, brushes, chef tools bags, Thermohauser tools. Aluminium foil , Dynamic mixer.
Air-brush set, digital scales , kitchen aid, Krea food & chocolate spray gun
Chocolate warmers, Krampouz crepe machines, waffles machines, grills
Polyscience smoking gun, sous vide thermal circulator, anti-griddle, Dynamic hand mixers, thermometers, Robot Coupe Blixer
Atoll Speed Quick Service Oven and Frozen products.SMEG heavy duty oven
Registration required for attendance to any events. Strictly no walk-ins.
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.
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
Photo right: Our booth at the Food Hotel Malaysia Expo; Demo chefs during our product launching event.
Subscribe to our email list to stay tuned to our promotions, exhibitions, workshops and other events.
Our marketing mix is catered uniquely for each range of products.
Pastry Pro has a long standing commitment towards the development of the culinary and pastry profession. We are a sponsor to the Chef Association of Malaysia and a supporter of culinary institutions throughout Malaysia.
In providing a professional development program, we consistently host or arrange for professional series workshops, classes and seminars through the year on topics in baking, ice-cream, donuts, chocolates, pastries, cakes and food safety.
Photo left: Carpigiani Gelato University Course.
Photos below, left to right: hospitality and service training; breads made during a demonstration; our training facility.
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
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.
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