Kelmy points of sale
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updated January 9, 2018

Check out our range of products

All kinds of cake decoration.

Egg yolk for decoration

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

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Crystallized Albumin. Pasteurized, crystallized egg albumin whose only ingredient is dried pasteurized egg white. Ideal for rehydration to obtain liquid egg white, avoiding possible risk of microbiological contamination.

Crystallized Albumin

Pasteurized, crystallized egg albumin whose only ingredient is dried pasteurized egg white. Ideal...

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Kelmy Icing sugar - Finely ground sugar for use in confectionery

Icing sugar

Finely ground sugar for use in confectionery, properly treated to  prevent lumping.

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Clarakel with no added sugar

Clarakel with no added sugar

Powdered products for making the meringues used as ingredients in confectionery items made...

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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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Pastry cream with no added sugar

Pastry cream with no added sugar

Product with the same characteristics as the Kelmycream Pastry Cream but with no...

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Products made from equal parts of almonds and sugar

Oven marzipan

Products made from equal parts of almonds and sugar.

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Pastel Gloria

Pastel Gloria

Traditional marzipan sweets filled with sweet potato confit, supreme quality. Hand wrapped. GLUTEN-FREE

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All kinds of cake decoration

Soft egg yolk

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

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Creative Confectionery

Gum paste (Gluten-free)

Gum paste (Gluten-free)

Ready to use. Easy to cut and shape. For preparation of flowers.

Professional pastry

All kinds of cake decoration

Soft egg yolk

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

Special Products

Hard sweet potato with no added sugar

Hard sweet potato with no added sugar

Hard Sweet Potato but with no added sugar, ideal for making pastries suitable for diabetics. GLUTEN-FREE

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