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

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updated June 17, 2021

Our products

Rapid albumin "Clarakel"

Standard marzipan

Hard sweet potato

Alimentary glycerin

Marzipan with no added sugar

Hard sweet potato with no added sugar

Hard yolk pasties

Crystallized Albumin

Soft yolk with no added sugar

Industrial ice-cream yolk

Yolk for ice-cream

Hard yolk with no added sugar

Egg yolk for decoration

Cream of tartar

Anti-humidity sugar

Toasted yolk (deep-frozen)

Standard marzipan

Clarakel with no added sugar

Pastry cream with no added sugar

Gum paste (Gluten-free)

Sweet potato stuffing

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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.

Golden sugary flavoured paste

Sweet potato stuffing

Product made from baked sweet potato paste and sugar. Golden sugary flavoured paste widely used in Christmas cake fillings.

All kinds of cake decoration

Soft egg yolk

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

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 preparations due to its anti-crystallizing power.

GLUTEN-FREE

Products made from equal parts of almonds and sugar

Oven marzipan

Products made from equal parts of almonds and sugar.

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 is no added sugar, it can be used for making pastries suitable for diabetics.

GLUTEN-FREE

Sugar paste for cupcakes, biscuits and cakes.

Sugar paste

Sugar Paste for Coating Cakes. Products for Creative Confectionery.

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.

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.

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.

Creative Confectionery

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Royal icing

Royal icing

Preparation for making royal icing. Products for Creative Confectionery.

Icing Sugar
Sugar for use on creative pastry products…
Frosting
Sugar Cream for Decorating. Products for Creative…
Gum paste (Gluten-free)
Ready to use. Easy to cut and…

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Toasted yolk (freezing)

Toasted yolk (deep-frozen)

Soft Yolk with the difference that it includes caramel, giving it the colour and flavour...

Almond brittle
Product made with tiny cubes of toasted…
Soft egg yolk
Product made using fresh, recently cracked eggs…
Standard marzipan
Soft, white marzipan with a slightly bitter…

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Yolk cake

Yolk cake

Traditional marzipan sweets filled with yolk confit, supreme quality. Hand wrapped. GLUTEN-FREE

Clarakel with no added sugar
Egg albumin powder without added sugar, indicated…
Soft yolk with no added sugar
Same characteristics and method of use as…
Hard yolk with no added sugar
With the same ingredients as the Hard…

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Kelmy Icing sugar - Finely ground sugar for use in confectionery

Icing sugar

Egg powder albumin

Rapid albumin "Clarakel"

CMC Powder

CMC Powder

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.