Lemon cream
Lemon Cream to be applied directly, suitable for freezing and baking in the oven.
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Hard yolk with no added sugar
With the same ingredients as the Hard Yolk but with no added sugar. The characteristics of the product and its use are the same is for the Hard Yolk with the difference that, because there is no added sugar, it can be used for making pastries suitable for diabetics.
GLUTEN-FREE
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Icing sugar
Finely ground sugar for use in confectionery, properly treated to prevent lumping.
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Crystallized Albumin
Pasteurized, crystallized egg albumin whose only ingredient is dried pasteurized egg white. Ideal for rehydration to obtain liquid egg white, avoiding possible risk of microbiological contamination.
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Hard egg yolk
Product made using fresh, recently cracked eggs with equal parts of whole egg and sugar.
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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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