The Spanish corporation flew David to a business meeting at Kelmy headquarters in Jijona - a town 20 km north of Alicante famous for a type of soft nougat made for centuries, known in Spanish as Turrón de Jijona
David was given a grand tour of Kelmy’s state of the art manufacturing facility where he discovered Kelmy (established in 1953) still use traditional recipes during the manufacture of ice cream and bakery products, holding on to their cultural past while embracing modern technological production methods.
After offering Kelmy many suggestions and ideas which were embraced by Kelmy wholeheartedly, David was most honoured to spend time in Spain assisting Kelmy with the development of a new instant Royal Icing mix.
Upon his return to Liverpool, David received a sample shipment of Kelmy Royal Icing which arrived in Liverpool for his approval.
“I opened the box and saw the slick vinyl packing containing the Royal Icing mix, I thought WOW this is already a great product! Once I opened the bag, there it was! – such a beautiful, free flowing powder, milled so fine so no need to sieve!…I simply emptied out some powder into a mixing bowl, added water and started up the mixer… WOW!… so smooth, so white and it tasted so natural – because it is ! – 100% natural ingredients. Kelmy Royal Icing is gluten free and carries a Halal and Kosher certification. My biggest thrill was that I was able to mix the Royal icing on a fast speed and it still piped through a No.1 piping tip without a single strand breaking. This is going to be wonderful for extreme piping, complex string work and so much more!”
Kelmy Royal Icing was now ready for marketing and distribution
With flights booked and hotel reservations made, Kelmy invited David and his assistant Edward on a free-hand cake decorating journey of a lifetime!