
Hard Yolk Pastries
The same as Hard Yolk but with lower viscosity for making traditional fillings that require the use of a piping bag.
GLUTEN-FREE
Read more
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.
Read more
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
ADVANTAGES...Read more
Artisan recipe unique in the market, with the advantage of being ready for application on the confectionery items.
Its formulation give it unbeatable flavour

Standard marzipan
Made with almonds (35%) and sugar. Ideal moulding figures and for fillings.
GLUTEN-FREE
Read more
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
Read more