Pastry Pro to unveil new baking tech


PASTRY Pro Sdn Bhd, a leading supplier of bakery ingredients and utensils to the hospitality industry, is investing RM5mil to double its storage capacity and set up a new training facility. 

Managing director Sani Ong Hock Lai said it had bought a 22,000-sq ft site adjacent to its Kepong headquarters for that purpose. 

“It will be complete with a bakery and test kitchen and is intended to give local pastry chefs access to the latest developments in the baking world,” he said in a statement issued by Malaysian Exhibition Services Sdn Bhd.  

Pastry Pro will be one of the 600 companies from 30 countries participating at the four-day Food and Hotel Malaysia (FHM 2005) exhibition in Kuala Lumpur starting Sept 21. FHM 2005 is organised by MES. 

Ong said Pastry Pro would introduce the latest in Italian blast freezing technology at FHM 2005. 

Sani Ong Hock Lai with the large ice cream figure to be exhibited at the FHM 2005.

“Modern blast freezers can freeze food from a hot condition five to eight times faster than conventional methods,” he said. 

Pastry Pro recorded RM17mil in turnover and after-tax profit of more than RM1mil for the financial year ended Dec 31, 2004.  

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