Products for the professional manufacture of pastry and ice-cream - Kelmy - Spain

#StayAtHome

0
1
2
3
4

« »

updated May 4, 2021

Our products

Sweet potato stuffing

Soft yolk with no added sugar

Gum paste (Gluten-free)

Crystallized Albumin

Pastry cream with no added sugar

Egg yolk for decoration

Standard marzipan

Hard sweet potato with no added sugar

Anti-humidity sugar

Alimentary glycerin

Rapid albumin "Clarakel"

Hard yolk with no added sugar

Hard yolk pasties

Standard marzipan

Cream of tartar

Clarakel with no added sugar

Industrial ice-cream yolk

Yolk for ice-cream

Hard sweet potato

Marzipan with no added sugar

Toasted yolk (deep-frozen)

Prev Next

Clarakel with no added sugar

Clarakel with no added sugar

Egg albumin powder without added sugar, indicated for the preparation of meringues.

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.

Peanut brittle. Peeled, roasted peanut cubes coated with sugar. Used for decorating pastry and ice-cream products.

Peanut brittle

Peeled, roasted peanut cubes coated with sugar.

Lemon cream to be applied directly

Lemon cream

Lemon Cream to be applied directly, suitable for freezing and baking in the oven.

Industrial ice-cream yolk

Industrial ice-cream yolk

Different types of industrial ice-cream yolk.

Toasted yolk (freezing)

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

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 added sugar, meaning it can be used for making pastries suitable for diabetics.

GLUTEN-FREE

Hard sweet potato. Traditional formulation with 50% sweet potato paste and sugar. Its high content in sweet potato pulp gives it high viscosity making it essential for use in traditional sweet fillings that require consistency. Commonly used in Christmas pastry fillings.

Hard sweet potato

Traditional formulation with 50% sweet potato paste and sugar.

Cream of tartar

Cream of tartar

Fine white powder.

Creative Confectionery

A+ A A-

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.

Sugar paste
Sugar Paste for Coating Cakes. Products for…
Gum paste (Gluten-free)
Ready to use. Easy to cut and…
Royal icing
Preparation for making royal icing. Products for…

More information

All kinds of cake decoration

Soft egg yolk

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

Hard sweet potato
Traditional formulation with 50% sweet potato paste…
Toasted yolk (deep-frozen)
Soft Yolk with the difference that it…
Egg yolk for decoration
Product made using fresh, recently cracked eggs…

More information

Pan de Cádiz

Pan de Cádiz

Spanish Traditional Sweet.

Marzipan with no added sugar
GLUTEN-FREE
Soft yolk with no added sugar
Same characteristics and method of use as…
Pastry cream with no added sugar
Product with the same characteristics as the…

More information

Kelmy Icing sugar - Finely ground sugar for use in confectionery

Icing sugar

Egg powder albumin

Rapid albumin "Clarakel"

Glucose 44º, glucose syrup commonly used in confectionery as an essential ingredient in the different preparations due to its anti-crystallizing power

Glucose 44º

Lemon yogurt sponge cake
Today we bring you a recipe light and perfect for these hot days.
Apple sponge cake
This type of apple cake can be made throughout the whole year as its main ingredient, apple, it is available all the year round.
Classic brownie
The recipe that we bring you today is a typical dessert of American cuisine. It is named for its dark brown colour.
Chocolate sponge cake
Today we bring you a classic and irresistible cake: the chocolate sponge cake. It is a favorite of many, and especially of the little kids.

Antonio Miquel Sirvent founded Kelmy in 1953.

About us

Professionalism, technology, continuous quality control, natural products, personalized attention are the ingredients that enable Kelmy to meet consumer requirements.

The Kelmy philosophy

The employees are qualified professionals who participate directly in the manufacturing processes

Training and Innovation

Exhaustive product control and analyses

Quality Assured

Beneficiario: PRODUCTOS KELMY S.A.U.

Programa: Proyectos de digitalización de Pyme (DIGITALIZA-CV).

Proyecto: Implantación de SAP BUSINESS ONE.

Resultado: El proyecto ha consistido en la incorporación del sistema ERP SAP BUSINESS ONE para digitalizar todos los procesos de gestión de la empresa.

Expediente: IMDIGA/2020/211

Subvención concedida: 18.953,48€

Ver nota informativa.