Valentine Éclair Pate A ChouxBaking Time: 40 minutes | Baking Temperature: 170CYield: 18 4-inch logs140 g Water140 g FreshMilk150 g Unsalted Butter5 g PEOTRACO SUGARLYTE2.5 g Salt200 g All-Purpose Flour396…

Tropical Papaya Cake ⅔ cup (150g) Corn oil⅓ cup 1 tsp (80g) Unsaltedbutter, softened⅔ cup 1 tsp (130g) Peotraco Sugarlyte¼ cup (70g) Peotraco Glucose4 pcs (200g) Eggs2 cups (250g) All-purpose…

Swiss Roll (Mango) 170 g Cake Flour7 g Baking powder6 pcs Egg Yolk140 ml Water100 g Peotraco Sugarlyte5 ml Vanilla (extract)¼ tsp Salt50 ml Vegetable Oil6 pcs Egg Whites¼ tsp…

Sugarlyte Bounty Harvest LEMON SPONGE53 g Eggs37 g PeotracoSugarlyte1 g Salt32 g Cream55 g All-PurposeFlour1.5 g BakingPowder38 g Butter(Melted)20 g DriedPineapple (Diced)Milk Crumble40 g Milk Powder40 g All-Purpose Flour12 g…

Black Sambo Chocolate Mixture185 ml Evaporated Milk60 ml Water25 g Peotraco'sPremium Cocoa25 g PeotracoSugarlyte18 g GelatinPowderCream Mixture12.5 g Peotraco Baker's Mate Whipping cream50 ml SweetenedCondensed Milk37.5 g Water18 g GelatinPowder…

Light Choco Butternut Cake Butternut Crumble100 g All-Purpose Flour100 g Peotraco Sugarlyte 1 cup Powdered Milk1 pc Butter/MargarinePeotraco Food Color Gel Orange (Depends on your preference)Cake Base3 cups All Purpose…

Onde onde is a traditional sticky rice dessert, filled with muscovado sugar and rolled in grated coconut.

A delicious cookie using Baker’s Choice Cocoa with Sugarlyte Stevia Sugar Blend.

World renowned pastry chefs swear by our fondant – a fool proof recipe for beautiful wedding and all occasion cakes.

A typical chocolate cake using caster sugar for a fine texture and Peotraco Cocoa powder rich in real chocolate taste.