updated May 19, 2017
A+ A A-

Hard egg yolk

Indispensable for confectionery fillings

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

Traditional formulation with 50% egg yolk, obtained form recently cracked fresh eggs and sugars. The only one on the market with this content in egg yolk (traditional recipe), giving it a characteristic flavour and texture essential for use in traditional sweet fillings (huesos de santo, yolk cake, eels, etc.), for moulding (yolks, chocolate-coated yolks). Also used as an ingredient in making egg yolk nougat and toasted egg yolk.

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.

BEST BEFORE: 12 months.

NO REFRIGERATION REQUIRED. Store in a cool dry place.

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
Order Specification Sheet.

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 fulfills all hygiene and quality requirements.

R.S.I. 20.22191/A

GLUTEN-FREE
Gluten-free Kelmy product

We use our own cookies and also third party cookies to offer our services and to collect statistical information. If you continue to browse this site, you must accept their installation and use.
You can change the settings or get more information on our legal notice.