Ancient grains have been extremely popular in the last decade, with Kells offering a variety of products in this area for several years. We’re delighted to announce that we’ve created a new ancient grain flake blend that has strong links to European heritage and to flour making cereals, that mankind has used for thousands of years.
Most of the flakes in the Kells Ancient Grain Flake Blend come from the wheat family, including Einkorn, Emmer and Khorasan, but it also includes the non-wheat Red Sorghum. The wheat flakes can be traced back to the ‘fertile crescent’ that was the cradle of our civilisation stretching across modern day Syria, Turkey and Iraq that included ancient Babylon.
The Ancient Grain Flake Blend from Kells are expertly blended to stop breakdown and are visually striking, giving very pleasing textures and unique flavour to any bakery product it is used in. Whether it’s used as a topping, or as an addition to a dough, cake batter or soda bread mix, the flake blend will add interest and help make a good bread, a great bread.
Kells is delighted to announce the launch of our The Little Mill Native Plúr range, which is full of potential and can be used to bake soda breads, sourdough breads, yeasted breads, scones and cakes.
Working closely with local farmers over the past few years, we’ve been able to nurture and perfect several
Using traditional milling techniques, which include
The new range includes:
- Native Plain Wholemeal
- Native Spelt Wholemeal
- Native Olands
- Native White Spelt
- Native Plain
- Native Self Raising
- Native Purple Wheat Wholemeal
Depending on what you plan to bake, some of the PLÙR’s offer unique properties, for example, Native Olands is