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

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updated January 25, 2022

Our products

Hard yolk with no added sugar

Cream of tartar

Rapid albumin "Clarakel"

Hard sweet potato

Clarakel with no added sugar

Marzipan with no added sugar

Soft yolk with no added sugar

Yolk for ice-cream

Crystallized Albumin

Sweet potato stuffing

Pastry cream with no added sugar

Gum paste (Gluten-free)

Hard Yolk Pastries

Hard sweet potato with no added sugar

Anti-humidity sugar

Egg yolk for decoration

Standard marzipan

Alimentary glycerin

Standard marzipan

Toasted yolk (deep-frozen)

Industrial ice-cream yolk

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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

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.

Pan de Cádiz

Pan de Cádiz

Spanish Traditional Sweet.

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.

Hard yolk with no added sugar

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

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.

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

Indispensable for confectionery fillings

Hard egg yolk

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

Creative Confectionery

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Royal icing

Royal icing

Preparation for making royal icing. Products for Creative Confectionery.

Frosting
Sugar Cream for Decorating. Products for Creative…
Sugar paste
Sugar Paste for Coating Cakes. Products for…
Icing Sugar
Sugar for use on creative pastry products…

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Standard marzipan

Standard marzipan

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

Soft egg yolk
Product made using fresh, recently cracked eggs…
Hard sweet potato
Traditional formulation with 50% sweet potato paste…
Hard egg yolk
Product made using fresh, recently cracked eggs…

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Pastel Gloria

Pastel Gloria

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

Hard sweet potato with no added…
Hard Sweet Potato but with no added…
Soft yolk with no added sugar
Same characteristics and method of use as…
Yolk cake
Traditional marzipan sweets filled with yolk confit…

More information

Kelmy Icing sugar - Finely ground sugar for use in confectionery

Icing sugar

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

Alimentary glycerin

Alimentary glycerin

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.