Internationale Tortenmesse 2017
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updated August 8, 2017

Check out our range of products

It's used mainly for decorating all kinds of cakes

Cake yolk

Made for spreading with spatula or piping bag. Can be caramelized and withstands...

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Alimentary glycerin

Alimentary glycerin

Vegetable USP (United States Pharmacopeia) glycerine

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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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Almond brittle. Product made with tiny cubes of toasted shelled almonds covered in sugar. For decorating confectionery and ice-cream products.

Almond brittle

Product made with tiny cubes of toasted shelled almonds covered in sugar.

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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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Industrial ice-cream yolk

Industrial ice-cream yolk

Different types of industrial ice-cream yolk.

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Pastry Cream

Kelmycream

Traditional Pastry Cream. Pastry cream made with egg yolk, full cream milk and...

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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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Creative Confectionery

Sugar for use on creative pastry products, desserts, sweets, preparation of fondant etc.

Icing Sugar

Sugar for use on creative pastry products, desserts, sweets, preparation of fondant etc.

Professional pastry

Industrial ice-cream yolk

Industrial ice-cream yolk

Different types of industrial ice-cream yolk.

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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