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Kelmy
Kelmy, a company that specialises in making and supplying prime quality products and raw materials for the confectionery and ice cream industries.
Kelmy specialises in the preparation of ancillary products for the sweet goods industry, with the advantage for confectioners and ice-cream manufacturers of eliminating all the drawbacks and inconveniences involved in making this product (peeling, boiling, baking, etc.). Egg yolk (soft or hard), egg yolk for decoration, rapid albumin, almond crocanti, sweet potato filling, baking marzipan, castor sugar and moisture resistant sugar, are products made from the same raw materials used in bakeries but with the added advantage of being completely ready to use. Apart from saving time and money, they provide the security of working with a product that fulfils all hygiene and quality requirements. Stringent controls and hygiene conditions throughout the production process guarantee a product featuring ideal properties (texture, colour, aroma and flavour) for use in the manufacture of confectionery.
The well-known town of Jijona is the birthplace par excellence of Spain’s traditional turrón and ice cream. Here, in 1953, Antonio Miquel Sirvent founded Kelmy, a company that specialises in making and supplying prime quality products and raw materials for the confectionery and ice cream industries. Backed by over half a century of experience, Kelmy is essentially a family-run business with a production system combining respect for traditional recipes and the use of technological advances. Modern, high capacity equipment at the service of centuries-old recipes, handed down over the years from generation to generation. From the outset till today, Kelmy has always excelled for the magnificent quality of its natural raw materials, an added value that has earned the company the confidence of its customers. Confectioners and ice-cream manufacturers in Spain, Portugal and France, at both the artisan and industrial level, opt for the excellence of Kelmy products.
Albumin, rapid albumin, meringues, egg powder albumin, Product made from baked sweet potato paste and sugar, sweet potato filling, potato paste, soft egg yolk, all kinds of cake decoration, hard egg yolk, toasted egg yolk, saint´s bones, yolk bolls, egg yolk for decoration, almond, almond crocanti, decorating confectionery and ice cream products, sugar and almond, toasted almond, marzipan, baking marzipan, marzipan figures, sugar, finely ground sugar, castor sugar, moisture resistant sugar
Albumin rapid albumin meringues egg powder albumin Product made from baked sweet potato paste and sugar sweet potato filling potato paste soft egg yolk all kinds of cake decoration hard egg yolk toasted egg yolk saint´s bones yolk bolls egg yolk for decoration almond almond crocanti decorating confectionery and ice cream products sugar and almond toasted almond marzipan baking marzipan marzipan figures sugar finely ground sugar castor sugar moisture resistant sugar
History
The well-known town of
Backed by over half a century of experience, Kelmy is essentially a family-run business with a production system combining respect for traditional recipes and the use of technological advances. Modern, high capacity equipment at the service of centuries-old recipes, handed down over the years from generation to generation.
From the outset till today, Kelmy has always excelled for the magnificent quality of
its natural raw materials, an added value that has earned the company the
confidence of its customers. Confectioners and ice-cream manufacturers in
Philosophy
Professionalism, technology, continuous quality control, respect for traditional recipes, the use of natural products and personalised attention are the ingredients that enable Kelmy to meet consumer requirements.
Kelmy staff always stay in close contact with customers, listening to their comments about company products in an ongoing commitment to work and constant innovation. All queries, suggestions or information are carefully considered to ensure company products maintain their superior quality levels.
At Kelmy this is a major priority, and we pride ourselves on making the work of ice cream and cake manufacturers, and all sweet goods industries, as easy as possible.
Team
Throughout the year, experts at Kelmy carry out research and development work to achieve optimum products. All our employees are qualified professionals who participate directly in the manufacturing processes, contributing their ample experience and knowledge of the sector.
PURCHASING: Lázaro Cebrián Verdú (lazarocebrian@kelmy.com)
QUALITY: Clara Colomina Juan (claracolomina@kelmy.com)
SALES: Jaime López Bernabeu (jaimelopez@kelmy.com)
ADMINISTRATION: Mª Jesús Miquel Alcaraz (make@kelmy.com)
Production Process
Located in natural surroundings, the Kelmy plant features modern production systems and cutting-edge manufacturing techniques.
Manufacturing Process.
- Selection of raw materials.
- Cracking technology and separation of the yolk from the white.
- Personalised supervision of computer-aided formulation.
- Automated cooking process.
- Storage and distribution.
- Offices.
- Quality control laboratory.
Products
Kelmy specialises in the preparation of ancillary products for the sweet goods industry, with the advantage for confectioners and ice-cream manufacturers of eliminating all the drawbacks and inconveniences involved in making this product (peeling, boiling, baking, etc.). Egg yolk (soft or hard), egg yolk for decoration, rapid albumin, almond crocanti, sweet potato filling, baking marzipan, castor sugar and moisture resistant sugar, are products made from the same raw materials used in bakeries but with the added advantage of being completely ready to use. Apart from saving time and money, they provide the security of working with a product that fulfils all hygiene and quality requirements. Stringent controls and hygiene conditions throughout the production process guarantee a product featuring ideal properties (texture, colour, aroma and flavour) for use in the manufacture of confectionery.
Products
- Rapid albumin “clarakel"
- Egg yolk for decoration
- Sweet potato filling
- Almond crocanti
- Soft egg yolk
- Baking marzipan
- Hard egg yolk
- Castor sugar and moisture resistant sugar
Rapid albumin “clarakel"
Egg powder albumin, for use in making meringues.
PRESENTATION
Plastic tubs containing
CONSERVATION AND BEST BEFORE DATE.-
While the container remains unopened no special conservation or storage conditions are required.
Once opened, we recommend closing the container after use and keeping away from damp.
Store in a cool dry place.
BEST BEFORE: 24 months.
DOSE FOR USE (meringues).-
Ingredients:
100g CLARAKEL albumin
3kg sugar
1º Dissolve the 100g of CLARAKEL albumin in the blender with the litre of water and stir with the blades of the whisk.
2º Set at high speed and whisk the product to obtain a CONSISTENT MOUSSE.
3º Meanwhile,
use the 3kg of sugar and
4º When the mousse is sufficiently consistent, set the blender at low speed and add the syrup prepared in point 3.
5º Continue the process until the meringue cools down a little, remove the whisk, spread on a tray or on the table and leave the mix to cool. It will become firmer and easier to work.
R.S.I. 31.00081/A-00485
Egg yolk for decoration
Product made using fresh, recently cracked eggs with equal parts of whole egg and sugar.
PRESENTATION
Plastic tubs containing 7kg net weight, modified atmosphere packaging, heat-sealed. Boxes of 4 tubs.
CONSERVATION AND BEST BEFORE DATE
While the container remains unopened no special conservation or storage conditions are required.
Once the plastic protector has been removed, we recommend levelling the remaining contents and covering them with greaseproof paper for enhanced conservation. In this case, leave the plastic lid off the tub to prevent mould forming.
NO REFRIGERATION REQUIRED.
Store in a cool dry place.
BEST BEFORE: 10 months.
USE
All kinds of cake decoration. Its characteristic texture enables spreading in soft thin layers.
SUITABLE FOR FREEZING.
INGREDIENTS
Whole egg, sugar, glucose syrup, water, modified starch, glycerine, preservative E-200 and colouring E-102 plus E-110.
ADVANTAGES
Product made with the same raw materials used in bakeries but with the added advantage of being ready to use.
Saves time and money by eliminating all the drawbacks and inconveniences involved in making this product (peeling, boiling, baking, etc.).
Security of working with a product that fulfils all hygiene and quality requirements.
This egg yolk is formulated to withstand perfectly the temperature changes on freezing and to prevent the appearance of sugar rosetta (white spots) on the cake surface.
R.S.I. 20.22191/A
Sweet potato filling
Product made from baked sweet potato paste and sugar. Golden sugary flavoured paste widely used in Christmas cake fillings.
PRESENTATION
Plastic tubs containing 7.5kg net weight, modified atmosphere packaging, heat-sealed.
CONSERVATION AND BEST BEFORE DATE.-
Once the plastic protector has been removed, we recommend levelling the remaining contents and covering them with greaseproof paper for enhanced conservation. In this case, leave the plastic lid off the tub to prevent mould forming.
NO REFRIGERATION REQUIRED. Once opened, we recommend closing the container after use and keeping away from damp.
BEST BEFORE: 18 months.
USE
Filling for confectionery.
INGREDIENTS
Sweet potatoes, sugar, glucose, preservatives E-200 and E-201 and cinnamon flavouring.
ADVANTAGES
Product made with the same raw materials used in bakeries but with the added advantage of being ready to use.
Saves time and money by eliminating all the drawbacks and inconveniences involved in making this product (peeling, boiling, baking, etc.).
Security of working with a product that fulfils all hygiene and quality requirements.
R.S.I. 20.22191/A
Almond crocanti
Product made with tiny cubes of toasted shelled almonds covered in sugar.
PRESENTATION
Boxes containing 5kg net weight. Vacuum-packed in plastic bags to prevent the product becoming rancid or absorbing humidity.
CONSERVATION AND BEST BEFORE DATE
Always keep the bag closed.
Store in a cool dry place.
BEST BEFORE: 10 months.
USE
For decorating confectionery and ice-cream products.
INGREDIENTS
Sugar and almonds (two parts sugar to one part almonds).
ADVANTAGES
Product ready for immediate use.
Security of working with a product that fulfils all hygiene and quality requirements.
R.S.I. 23.49/A
Soft egg yolk
Product made using fresh, recently cracked eggs with equal parts of whole egg and sugar.
PRESENTATION
Plastic tubs containing 7kg net weight, modified atmosphere packaging, heat-sealed. Boxes of 4 tubs.
CONSERVATION AND BEST BEFORE DATE
While the container remains unopened no special conservation or storage conditions are required.
Once the plastic protector has been removed, we recommend levelling the remaining contents and covering them with greaseproof paper for enhanced conservation. In this case, leave the plastic lid off the tub to prevent mould forming.
NO REFRIGERATION REQUIRED. Store in a cool dry place.
BEST BEFORE: 12 months.
USE
All kinds of cake decoration. Its characteristic texture enables spreading in soft thin layers.
INGREDIENTS
Whole egg, sugar, preservative E-200 and colouring E-102 plus E-110.
ADVANTAGES
Product made with the same raw materials used in bakeries but with the added advantage of being ready to use.
Saves time and money by eliminating all the drawbacks and inconveniences involved in making this product (peeling, boiling, baking, etc.).
Security of working with a product that fulfils all hygiene and quality requirements.R.S.I.
20.22191/A
Baking marzipan
Products made from equal parts of almonds and sugar.
PRESENTATION
8kg boxes with interior plastic bags.
CONSERVATION AND BEST BEFORE DATE
Keep in a cold store at a temperature between 7º and 10º c.
Always keep the bag closed.
Store in a cool dry place.
BEST BEFORE: 12 months.
USE
For moulding little marzipan figures.
For all kinds of confectionery using marzipan and requiring baking.
INGREDIENTS
Almonds, sugar, glucose and preservative E-200.
ADVANTAGES
Premium quality marzipan (almonds and sugar only).
Security of working with a product that fulfils all hygiene and quality requirements.
Ready-to-use product, no handling whatsoever required.
R.S.I. 20.22191/A
Hard egg yolk
Product made using fresh, recently cracked eggs with equal parts of whole egg and sugar.
PRESENTATION
Plastic tubs containing 7kg net weight, modified atmosphere packaging, heat-sealed. Boxes of 4 tubs.
CONSERVATION AND BEST BEFORE DATE
While the container remains unopened no special conservation or storage conditions are required.
Once the plastic protector has been removed, we recommend levelling the remaining contents and covering them with greaseproof paper for enhanced conservation. In this case, leave the plastic lid off the tub to prevent mould forming.
NO REFRIGERATION REQUIRED.
Store in a cool dry place.
BEST BEFORE: 12 months.
USE
Indispensable for confectionery fillings.
As an ingredient in egg-based sweets, and toasted egg yolk. Used to make “saint’s bones”, yolk balls, etc.
INGREDIENTS
Egg yolk, sugar, glucose and preservative E-200.
ADVANTAGES
Product made with the same raw materials used in bakeries but with the added advantage of being ready to use.
Saves time and money by eliminating all the drawbacks and inconveniences involved in making this product (peeling, boiling, baking, etc.).
Security of working with a product that fulfils all hygiene and quality requirements.
R.S.I. 20.22191/A
Castor sugar and moisture resistant sugar
Finely ground sugar for use in confectionery, properly treated to withstand changes in humidity (Moisture Resistant sugar) or prevent lumping (castor sugar).
PRESENTATION
10kg paper bag with interior plastic bag.
CONSERVATION AND BEST BEFORE DATE
Keep the bag closed at all times.
Store in a cool dry place.
BEST BEFORE: 24 months.
USE
For direct application on confectionery products by sprinkling, sifting or covering the product, as required.
INGREDIENTS
Castor Sugar: Sugar and H-7170.
Moisture Resistant Sugar: Sugar, vegetable fat and H-7170.
ADVANTAGES
*Castor Sugar:
Product ready for immediate use.
Security of working with a product that fulfils all hygiene and quality requirements.
No lumping.
*Moisture Resistant Sugar:
Product ready for immediate use.
Security of working with a product that fulfils all hygiene and quality requirements.
Withstands changes in humidity.
Saving due to conservation of whiteness of a recent sprinkling, avoiding the need to recover the same product several times.
R.S.I. 23.49/A
Kelmy Quality
Kelmy has an in-house laboratory where exhaustive product control and analyses are constantly carried out in compliance with the standards laid down by the health authorities and corresponding organisations.
This commitment to quality and customer service is endorsed by the AENOR seal of approval that certifies quality to ISO 9001:2000 throughout the production process.
In addition, Kelmy products bear the European IQNET seal that certifies quality throughout the company production process at the EU level.
Contact
Ctra Tibi Km 1.500 - Apartado (PO Box) 83
03100 - Jijona (Alicante)
Tel. 965 612 600
Fax: 965 611 194