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It's used mainly for decorating all kinds of cakes

Cake yolk

Made for spreading with spatula or piping bag. Can be caramelized and withstands prolonged freezing, being less expensive than the other yolks. Made from whole egg and sugars and used mainly for decorating all kinds of cakes.

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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 of caramelized yolk. Ideal for skipping the caramelization stage of the yolk once it has been applied to the item of confectionery. Withstands prolonged freezing without losing its properties.

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Hard yolk pasties for making traditional fillings that require the use of a piping bag

Hard Yolk Pastries

The same as Hard Yolk but with lower viscosity for making traditional fillings that require the use of a piping bag.

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More Articles ...

  1. Hard egg yolk
  2. Soft egg yolk
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