Kelmy points of sale
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updated February 22, 2019

Check out our range of products

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Alimentary glycerin

Alimentary glycerin

Vegetable USP (United States Pharmacopeia) glycerine

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Soft yolk with no added sugar

Soft yolk with no added sugar

Same characteristics and method of use as the Soft Yolk but, because there...

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Cream of tartar

Cream of tartar

Fine white powder.

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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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Pastry Cream

Kelmycream

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

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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.

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Hard yolk pasties for making traditional fillings that require the use of a piping bag

Hard yolk pasties

The same as Hard Yolk but with lower viscosity for making traditional fillings...

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

Glucose 44º

Glucose syrup commonly used in confectionery as an essential ingredient in the different...

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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.

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Professional pastry

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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Special Products

Clarakel with no added sugar

Clarakel with no added sugar

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

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Sugars

Albumins

Other ingredients

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