Internationale Tortenmesse 2017
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updated August 8, 2017

Check out our range of products

Yolk ice-cream. Made with 50% egg yolk and sugar. Used in making the creams made in ice-cream parlours as a substitute for the fresh egg used for making these creams in order to avoid the possible risks of microbiological contamination.

Yolk for ice-cream

Made with 50% egg yolk and sugar.

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Toasted yolk (freezing)

Toasted yolk (deep-frozen)

Soft Yolk with the difference that it includes caramel, giving it the colour...

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Indispensable for confectionery fillings

Hard egg yolk

Product made using fresh, recently cracked eggs with equal parts of whole egg...

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Standard marzipan

Standard marzipan

Soft, white marzipan with a slightly bitter taste, perfect for coating cakes. Made...

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Finely ground sugar for use in confectionery

Anti-humidity sugar

Finely ground sugar for use in confectionery, properly treated to withstand changes in...

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Industrial ice-cream yolk

Industrial ice-cream yolk

Different types of industrial ice-cream yolk.

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Hard yolk with no added sugar

Hard yolk with no added sugar

With the same ingredients as the Hard Yolk but with no added sugar...

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CMC Powder

CMC Powder

Fine CMC Powder. Stabiliser.

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Soft yolk with no added sugar

Soft yolk with no added sugar

Same characteristics and method of use as the Soft Yolk but, because there...

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Creative Confectionery

Sugar paste for cupcakes, biscuits and cakes.

Sugar paste

Sugar Paste for Coating Cakes. Products for Creative Confectionery.

Professional pastry

Products made from equal parts of almonds and sugar

Oven marzipan

Products made from equal parts of almonds and sugar.

Special Products

Clarakel with no added sugar

Clarakel with no added sugar

Powdered products for making the meringues used as ingredients in confectionery items made for diabetics. GLUTEN-FREE

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