• Summer Sizzle! Bread blends to rock this summer

    Summer Breads

    Click here for some sizzling summer bread ideas…

    Summer Sizzlers Recipe Ideas

  • Feel the Pulse - Protein Bread from Kells


    Many of you may not have known that 2016 was the official “year of pulses”. But indeed it was and the 68th UN General Assembly declared it in order to heighten public awareness of the nutritional benefits of pulses as part of sustainable food production aimed towards food security and nutrition.

    Read more

  • Time for Coffee! Kells launches Coffee Creme Cake

    coffee cake

    “Luxurious” “deep flavoured” “light textured”..just some of the comments we received from our tasting panel who were entrusted with giving feedback on our latest cake blend “Coffee Crème Cake”.

    Read more

  • Sports Nutrition Going Mainstream

    Kells Power Flour

    For many years protein was considered the buzz word amongst athletes and body builders, but the latest research from Mintel indicates that the appetite for sports nutritional products is going mainstream, with as many as one in four British people having consumed a sports nutrition product in the last three months.

    Read more

  • Doughnuts – made easy with Kells


    Doughnuts are the sweet treat of the moment, just look at the proliferation of trendy doughnut bars in our Capital to see that the appetite is still very strong to indulge in these yeasted treats. Whether you like them simple and traditional dipped in sugar or salted caramel and honeycomb…the humble doughnut looks like it will stand the test of time.

    Read more

  • Cracked Wheat Sour Dough Bread

    cracked wheat sourdough

    People love the taste of sourdough, its tangy and chewy texture make it a bread lover’s favourite pick. The long fermentation process also makes it easier to digest, adding to its popularity amongst health conscious consumers. Here is a sourdough recipe for Pain Au Levain with Whole wheat flour and cracked wheat.

    Read more

  • Nore Soda with Guinness & Treacle


    Guinness + soda bread = Ireland on a plate!

    Nore Soda is one of Kells Wholemeal’s most popular bread blends, and is the perfect way to get consistency in your product delivery every time. Its easy to make simple amendments to the make up recipe to create different flavours such as this recipe for Guinness and Treacle Soda Bread.

    “Premix blends are simply recipes that we created. We do all the weighing up of ingredients and you just mix and bake. By using one of our blends you can save money and time by producing perfect, authentic breads every time, in turn using those savings to develop other areas of your business.” says Robert Mosse. “It eliminates the labour of weighing individual items; simplifies the preparation and production process; improves production consistency; shortens manufacturing times and reduces storage requirements.”

    Read more

  • Nore Soda with a Twist - Blackpudding Soda Bread

    Brown bread

    Think Irish food and one of the first things that comes to mind is fresh Irish soda bread with lashings of creamy Irish butter. Kells Wholemeal mill the very best stoneground wholemeal flours that make the very best soda breads.

    Nore Soda continues to be one of our most popular blends, as it delivers a high quality brown buttermilk soda bread so traditionally loved in Ireland. With its green/brown tint in the crumb, distinctive flavour and a mixture of sweet and creamy aroma it’s a winner every time.

    Read more

  • Bread Winners – All hail the humble sandwich!

    sambo 1

    The humble sandwich has its origins long before the infamous words uttered by John Montagu (The 4th Earl of Sandwich) in 1792, calling for meat to be served between slices of bread. Apparently to avoid interrupting a gambling game, urban myth or reality, the name stuck and today, hundreds of thousands are served around the world every day.

    Read more

  • Traybakes, the perfect grab n go!

    Tray bakes

    Creating healthy options continues to dominate product development in the bakery sector, but despite the kaleidoscope of new health products with their label claims and marketing, the craving for classic indulgence will never wane. What can compare to a slice of cake, a square of shortbread or an oaty flapjack with a cup of tea?

    Read more

Page 1 of 3 Next