Traditionally, buttermilk is made from the sour liquid left over after cream has been churned into butter. As a result, it is naturally low-fat dairy product.

However, these days, buttermilk is made by dairy processing plants injecting cultured enzymes into low-fat milk.

The final product of both methods is more acidic than regular milk, giving baked goods a wonderful, tangy flavor.

Trans Standard International Sdn. Bhd. has been serving the confectionery industry since 1995. We are baking manufacture and baking supplies that comprehensive range of bakers’ and sugar confections. Our bakers’ confections range from cake premix, filling, baking utensils, baking essential, pastry tools and machineries. In sugar confections, we manufacture a wide range of products covering fondant, food colouring, flavorings and chocolate decorative.

Because of its easily “workable” clay-like consistency, fondant is well suited for a variety of decorating techniques. It can be rolled and used to easily cover a cake for a smooth, polished appearance. Because of the smooth, flat surface which fondant can create on a cake, it tends to work better for transfer methods.

It can also can be used to create fondant cake toppers of various shapes and characters, which can add a high level of personalization to a cake. Fondant is great for making cutouts. It can be rolled and cut out into shapes using fondant or cookie cutters, which can be used as decorating elements.