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.
The last few years have been tough for bread, the main sandwich carrier, particularly with the backlash against gluten and carbs. Despite this the value of the sandwich market is growing, up from £7.5bn in 2015 to £8bn in 2016, not from more sandwiches being sold but from higher value products filling the marketplace.
The increase in sales and the growth of sandwiches is coming from consumers choosing better quality fillings and more importantly for us bakers, different types of artisan style breads. In a nut shell consumers are willing to pay more for a premium sandwich. Once more the emphasis will be on provenance, quality and perceived healthier breads.
Kells Wholemeal has a range of bread blends to suit the growing demand for premium breads for sandwich manufacturers.
WHITE FIBRE BREAD
In line with consumer demand for healthy breads, this complete blend has all the characteristics of the Krusty White with the benefit of a fibre claim. The fibre levels are boosted by a clean oat fibre making for an attractive ingredient declaration. This bread has no added sugar, is a source of fibre and is made right here in Kilkenny.
WHOLEGRAIN YEAST BREAD
Made using Kells 100% Stoneground Wholemeal flour, this blend offers a high fibre flavoursome bread with added grains to enhance flavour and texture. This bread is a marketers dream, its high in fibre, made with 100% Irish stoneground wholemeal flour, has no added sugar and no added preservatives.
TOMATO & HERB BREAD CONCENTRATE
A concentrate that delivers a delicious taste of the Mediterranean, containing dried tomato and herb blend. The bread has a strong herb aroma with mixed Mediterranean herb blend interspersed with the sweetness typical of dried tomato. This blend is perfect for making different types of bread such as focaccia bread and ‘tear and share’ party bread.
SUNFLOWER & RYE BREAD CONCENTRATE
Containing rye flour, natural rye sour, sunflower seeds and linseed, this concentrate gives the finished bread a distinctive but mild acidic note typical of rye sours. The textural crunch from the added seeds combined with the light textured bread and excellent volume makes this a premium product.
The popularity of seeded breads continues to grow with consumers, with research indicating a direct positive consumer perception between health and seeds. This blend contains a delicious mixture of seeds.
SPELT & HONEY YEASTED BREAD
Our spelt and honey bread blend makes a 100% spelt flour yeasted bread, with added textured from soya, sunflower seed, sesame seed, spelt flakes and honey. This is made with 100% spelt flour, has no added preservatives.
SPELT WITH WHOLEGRAIN BARLEY BREAD
Our spelt with wholegrain barley bread blend was formulated to make a quality yeasted wholegrain style bread with 100% spelt flour. Flakes of wholegrain barley and sunflower seeds are interspersed to give a delicious texture that can enjoy a “health bread” claim.
Top 5 Sandwich Carriers
Sliced Bread 31.5%
Rolls & baps 23.1%
Top 5 Sandwich Fillings
Bacon, Lettuce & Tomato
Chicken & Ham
Chicken & Bacon
Egg & Bacon
(source British sandwich association / kantar world panel)
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?
Top 5 Reasons to Love Kells Wholemeal
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.
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.
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!
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.
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…