16 Years Factory 26″ Industrial rubber glove-rough finish for Doha Factory

FAQ Content

The Top Glove success story began 24 years ago in 1991.

Once a local business enterprise with a single factory and 3 production lines, it has since flourished into the world’s largest rubber glove manufacturer, owning and operating 27 factories, 484 production lines and with a capacity of approximately 45 billion gloves per annum.

Its outstanding achievements and global recognition are credited largely to its founder Tan Sri Dr. Lim Wee Chai, whose visionary stewardship has taken the company from strength to strength.

Further continuing its growth trajectory, it was listed on the Malaysian Bourse in March 2001 and has demonstrated steady growth with a compound annual growth rate (CAGR) of 25% for revenue and 29% for profit after tax over the past 15 years. It is also a component stock of the FTSE Bursa Malaysia (“FBM”) Mid 70 Index, FBM Top 100 Index, FBM Emas Index and FBM Emas Syariah Index, with a market capitalisation of RM5.9 billion as at 2nd November 2015.

As at 31 August 2015, it had a shareholder fund of RM1.6 billion with a turnover of about RM2.51 billion.

Renown for producing high quality gloves an efficient low cost based on its time-proven Business Direction, Top Glove offers a wide and diverse product range, fulfilling demand in both the healthcare and non-healthcare segment. It serves a network over 2,000 satisfied customers across more than 195 countries, and this number continues to grow.

With its eye on the next level of success, Top Glove now aspires to increase its global market share from 25% to 30% by 2020. It is also aggressively expanding its business scope and on the lookout for M&A opportunities in similar and related industries.

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Today we make champagne buttercream macarons, in a collaboration with Tammy of Yoyomax12! These were delicious.

You can find Tammy at: http://www.youtube.com/yoyomax12
and her green tea macarons can be found here: https://www.youtube.com/watch?v=eMAQPw4ijWc

The Grill Heat Aid gloves can be found here: http://amzn.to/1ELI17i
Balance Sparkling Boldly Brut courtesy of Wine Awesomeness. Get your first month FREE here: http://curebit.com/x/Hfxc6X

Macaron shell:

2 egg whites, at room temperature
Pinch of cream of tartar
5 tbsp. granulated sugar
1/2 c. almond meal
1 c. confectioners sugar
1 tsp. vanilla

In the bowl of an electric mixer with the whisk fitting, beat the egg whites over medium-high speed until they begin to froth. Add sugar, 1 tbsp. at a time, incorporating well after each addition. Continue beating until eggs whites are glossy and stiff peaks form. Add in vanilla. Remove the bowl from the mixer.

In a separate bowl, whisk together the remaining ingredients until well blended. Add half of the dry mixture to the egg whites, and fold gently from the outside in using a rubber spatula, until all ingredients are well combined. Repeat with the other half of the dry mixture.

Test the consistency of the batter by scooping up some of it with the spatula and letting it fall back into the bowl. It should resemble magma, slowly dripping off the spatula back into the bowl and easily absorbing back into the batter at the bottom.

Pour batter into a pastry bag. Pipe onto a parchment paper-lined baking sheet so that the macarons are about 1″ to 1-1/2″ in diameter and about an inch apart. When all the batter is piped out, firmly rap the baking sheet on the counter a few times, then let rest for about 30 minutes. Meanwhile, preheat the oven to 300º.

After the macarons have rested and developed their skin, bake in oven for about 12-13 minutes, keeping an eye on the tops to ensure they don’t brown. Remove from oven, lift parchment paper with macarons onto a wire rack and let cool completely before filling.

Champagne buttercream filling:

1/2 cup (1 stick) butter, room temperature
A pinch of salt
1/2 teaspoon vanilla
3-4 cups powdered sugar, sifted
2+ tablespoons champagne (I used about 3 Tbsp.)
Gel coloring, optional

In a large mixing bowl, cream the butter with a pinch of salt until smooth. Stir in the vanilla. Gradually add the powdered sugar. Thin to a spreadable consistency with champagne. Fill a pastry bag with a large round tip. Pipe in the filling and sandwich the macarons together. Refrigerate for at least 30 minutes to let the filling set.

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Please check out my bestie YT friend, Tammy (yoyomax12):

http://tinyurl.com/3vzgpca

Tammy and I have been friends for many years and met here on YouTube! Since then we have met up in real life many times. You will LOVE her tutorials and learn how to decorate cupcakes better than most bakeries do. She lives in Canada, but I really wish she lived next door.

Also check out Jenn of cupcakesandcardio. You will love her as well. http://tinyurl.com/lahtvfp
Jenn and I have met in real life twice and done some video collaborations together. When we are together, we “get” each other. It is hard to explain to people sometimes what you do and it is nice to be comfy knowing that she also understands everything I am talking about. Oddly enough, she too lives in Canada. I may have to move there soon since such awesome ladies are produced there!

Lastly, smile! I like it when you smile

For business inquiries, contact Beth at cookingandcrafting@gmail.com

I received the sparkling wine and oven gloves in exchange for my honest feedback and opinions.