Toasted yolk (deep-frozen)
Soft Yolk with the difference that it includes caramel, giving it the colour and flavour of caramelized yolk. Ideal for skipping the caramelization stage of the yolk once it has been applied to the item of confectionery. Withstands prolonged freezing without losing its properties.
GLUTEN-FREE
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Clarakel with no added sugar
Egg albumin powder without added sugar, indicated for the preparation of meringues.
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Standard marzipan
Made with almonds (35%) and sugar. Ideal moulding figures and for fillings.
GLUTEN-FREE
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Soft yolk with no added sugar
Same characteristics and method of use as the Soft Yolk but, because there is no added sugar, it can be used for making pastries suitable for diabetics.
GLUTEN-FREE
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Kelmycream
Traditional Pastry Cream. Pastry cream made with egg yolk, full cream milk and sugar in equal parts.
Industrial ice-cream yolk INGREDIENTSOrder Specification Sheet
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Artisan recipe unique in the market, with the advantage of being ready for application on the confectionery items.
Its formulation give it unbeatable flavour
Pastel Gloria
Traditional marzipan sweets filled with sweet potato confit, supreme quality. Hand wrapped.
GLUTEN-FREE
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