Kelmy points of sale
  1. 0
  2. 1
  3. 2
  4. 3
« »
updated February 22, 2019

Check out our range of products

Alimentary glycerin

Alimentary glycerin

Vegetable USP (United States Pharmacopeia) glycerine

Read more
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...

Read more
Cream of tartar

Cream of tartar

Fine white powder.

Read more
Products made from equal parts of almonds and sugar

Oven marzipan

Products made from equal parts of almonds and sugar.

Read more
Pastry Cream

Kelmycream

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

Read more
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.

Read more
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...

Read more
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.

Read more
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...

Read more
A+ A A-

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

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.

Special Products

Clarakel with no added sugar

Clarakel with no added sugar

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

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.