• Banana Cake

    Banana Cake

    Banana Cake

    It’s not just Minions that love bananas, and banana cake, it’s a flavor that is becoming popular world over, even in places like Scandanavia, France and Italy where it’s not a traditional flavor. Here in Ireland we have always loved our banana cake, and with our easy to use cake blend it is simple to add a number of banana cake products to your range.

    You might be surprised to know that bananas are now the world’s number-one fruit, way ahead of apples, oranges or pears. More than that, bananas are the world’s fourth biggest food staple, after rice, wheat and corn.

    Here at Kells we have created a banana cake that is deliciously moist and flavoursome. It is suitable to make celebration cake and layer cakes, traybake sheets, unit cakes, individual queencakes. Why not mix it with our toffee cake to make a Banoffi mixture?

    This cake is natural flavoured, has no added colours and is made right here in Ireland by Kells Wholemeal.

    Suggested Recipe

    ~ Kells Banana Cake Mix : 1000

    ~ Vegetable Oil : 500 (Can be reduced to lower oil content in final cake. Ask for details.)

    ~ Water : 500

    Suggested Method

    1. Using a planetary mixer with beater tool, place oil and premix in mixing bowl.

    2. Mix for about 1 minute on 1st speed or until oil and premix are mixed together with no lumps.

    3. Gradually add the water until dispersed in the mix. Stop mixer and scrape down to ensure no mix is trapped at the bottom of the bowl.

    4. Mix for 4 minutes on 2nd speed.

    5. If fruit/seeds are being added, clear through at this stage.

    6. Deposit batter as required

    7. Bake as per normal for a cake. For a 450g unit cake bake at 180C in a deck oven for 40-45 minutes. Adjust temperature and time for different oven performance, oven type, product weight and customer colour requirement. Ask for advice.

    Depositing guides: For a cup cake : 40g. For a Queencake: 60-80g. For a Unit or Lb Cake: 450g. For an 18’’ x 30’’ sheet for layercake/celebration cake work : 3.9kg. All are guides, adjust for optimum use.

    We have finished off with Millie’s Soft White Icing. Millie’s is Kells Wholemeal’s own range of cake decorating products.

    banana cake 2
  • Easter Treats at Kells


    Easter is a time of celebration, the arrival of Spring, longer evenings and family events. It is also an opportunity for bakers to create seasonally themed baked goods to increase sales during this period. We are delighted to bring you our Easter Delights Recipe Booklet with easy ideas to create seasonal treats.

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  • You had me at phenylethylamine! Kells Chocolate Cake, the food of love

    Kells Chocolate Cake

    Archaeologists and historians can give detailed accounts of how the cocao bean was used in ancient times to heighten romantic feelings. Take the Aztec emperor Montezuma who was said to indulge in the beans to enhance his romantic endeavours.

    It can all be put down to phenylethylamine and tryptophan, that help create serotonin and stimulants, which mimic the feelings of falling in love. So we get all that and delicious taste? What’s not to like?

    Make a delicious Valentines Chocolate Cake from our range, decorate with Millie’s Icings and job done.

    Happy Valentines from all of us at Kells Wholemeal!

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  • Kells Bap Mix, Simplicity Surprises

    Brioche buns

    Leonardo da Vinci is often quoted as saying “Simplicity is the ultimate sophistication” and anyone who knows the pleasure of a soft fresh bap with butter will agree. Simply put a bap is a bread roll, but adding fillings such as sausages, meat or cheese elevates this humble roll into a delicious feast particularly one relished after a good shin dig! But what else can Kells Bap Mix make for you as a baker? This quality blend can be adapted to make a number of other products, such as Hot Cross Buns, Brioche, Pizza Base and Brioch, Burger buns and Rolls.

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  • Spelt Universal Cake, 1 Mix, 3 Knockout Products!

    3 spelt products from one mix

    Each week we will be taking a look at the versatility of our cake and bread blends. This week we are focusing on Spelt Universal Cake, made with 100% spelt flour this blend makes a delicious lightly flavoured plain cake base, but with a little imagination can do a whole lot more! Read more…

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  • Multiseed Bread, healthy eating is not just for January!

    Look at any food trend prediction list for 2017, and one thing is clear, healthy eating continues to be a key driver in product development. Kells has a number of healthy bread blends, one of the most popular being our Multiseed bread.

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  • We have the Power! Kells Protein Bread is meeting the trend for protein enriched and bio available foods

    Kells Protein Bread

    While consumers are focused on healthier eating as the new year begins, it is also a great opportunity for bakers to see an uplift in sales through meeting consumer demand for healthier products.

    The forecasters gave protein as the big news of 2016, but we are only beginning to see the trickle down of this trend now. Protein will be big in 2017, but according to experts attending the Food & Nutrition Conference & Expo an emergent trend is for sprouted foods.

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  • Expand your range without having to order a new set of product premixes!

    Chocolate Chip Cookies

    Use Kells Creme Cake Mixes to make a tempting range of cookies. The make up recipe is very simple…just add butter and water to a Kells Creme cake premix and you have an excellent cookie dough. You can add chocolate chips, dried fruit, nuts, oats etc to the dough and after balling. Decorate with fondant or why not use one of our Millie’s buttercream icing flavours that make an excellent ‘dry to touch’ fudge fondant icing.

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  • It's easy to be innovative this Christmas with Kells Muffin & Cookie Mixes

    Ginger Bread

    Christmas is a time where consumers relax with their health conscious eating and adopt a more flexible approach to indulgent treats. There is always the traditional favourites at Christmas, such as cake, pudding and triffle but consumers are constantly looking for innovation in bakery, whether it be in the area of flavour combinations or just a fresh take on seasonal staples.

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  • Sour dough - Solutions from Bocker

    Bocker Seminar

    Producing naturally fermented sourdough breads have traditionally been seen as labour intensive, and thereby adding costs and the requirement for specialist expertise. The convenient Bocker range of products could be solution for bakers that wish to produce fermented breads, easily and cost effectively.

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