Learning More Knowledge
Huge investment in rare machinery so that you can learn to make the purest baking products
Chef Siew Cake Art & Culinary Sdn Bhd has the most comprehensive baking facilities. Moreover, following rapid development in baking machinery, we have continually added on new tools and equipment.
In order to teach the students the purest bakery products, the academy has invested a lot of money to purchase rare baking machinery not found in the Malaysian baking industry, including the Dough Sheeter, Electric Oven Add Steamer, Electric Convection Oven and so on.
Dough Sheeter—specialist: the most professional baking machine to make Danish bread, croissant, curry puffs and other baking products.
Electric Oven Add Steamer: specially for French bread and European bread, and the unique thing is that steam can make the bread skin rippled, crispy, and more lustrous.
Electric Convection Oven: the highlight of the machine is the built-in fan, which gives rise to a convection current of the baking temperature to make meringue particularly crispy, totally different from other meringue.
Visits to raw material plants for first-hand knowledge
Our optimized teaching method includes student’s knowledge of the baking industry. To this end, visits to local raw metrial plants are done regularly. At the same time, we invite senior officers from manufacturing plants to present raw material production and the latest machinery to our students, with the objective of increasing their interdisciplinary knowledge in raw material development.