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Multiseed Bread, healthy eating is not just for January!
Top 5 reasons to try Kells Multiseed bread today!
~ Be on Trend!
A GIRA report on the European baked goods identified key potentials in the bakery markets lay in taking the opportunity for differentiation. Particularly in the case of the premium sectors of the market which are less price sensitive, and in niche segments such as health, provenance and “free from” products.
~ Premium blend, Delicious Taste!
Kells Multiseed bread is a premium bread concentrate containing sunflower, brown linseed, pumpkin seeds, jumbo rolled oats, wholemeal rye flour, wheat bran and a natural rye sour.
~ Health Benefits
It tastes delicious with the health benefits of fibre, low fat and essential amino acids, vitamins and minerals derived from its delicious mix of seeds.
~ Versatile
Its versatility will allow you to expand your product range. You can make artisan style batons, soft or crusty rolls, Vienna style loafs or even cookies! Try different weights such as 400g or 800g to appeal to smaller households.
~ Increase your profit margins
Greater margins, this premium bread will allow you to command greater margins for your product. By using a premixed concentrate you also save costs in labour, another way to increase profits on your products.
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We have the Power! Kells Protein Bread is meeting the trend for protein enriched and bio available foods
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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Waste Not Want Not - Baked Potato Wholemeal Sourdough Bread
If you were at this year’s Food on the Edge, you might have had the pleasure of hearing No.1 International Chef Massimo Bottura of Modena Restaurant in Italy speak about the endemic problem of food waste and homelessness.
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Expand your range without having to order a new set of product premixes!
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
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
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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Christmas Cakes Made Easy With Kells
Christmas cake has always been a traditional favourite in Irish households. Although many consumers are looking at smaller cakes, or individually portioned cakes, there remains strong sales in the area according to 2015 (UK figures) sales.
Our Kells Farmhouse Cake blend makes a delicious Christmas cake, just add your own personal twist! Here is our adaptive recipe to make Christmas Cakes that are sure to impress your customers.
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Give your product a lift with Kells Baking Powders
There is no doubt that frozen bakery is growing in the food processing sector, especially given the typical challenges of the short life span of products such as bread. However developing new products for this sector can offer challenges to bakeries. Our expertise and technology provides bakeries with solutions that address stability and performance factors of products specifically developed for frozen market.