New Recruit

New Recruit

New Recruit

For those rugby fans out there, you will be familiar with the great Australian international rugby player John Eales nicknamed “Nobody” as such was his talent, because nobody is perfect. We have our very own version of John Eales in Paddy Crowe here at Kells. Paddy retired from truck driving for Kells sometime ago but continues to work closely with us when required. His attention to detail and desire to serve the customer is and has been exemplary making him widely popular. 

We are delighted to welcome his son Kieran to the business albeit with very big boots to fill. Kieran is a fully qualified truck driver, experienced in multi-drop logistics and will take up the role of loadmaster taking charge of picking and sorting all out-going loads to customers. We welcome him and wish him every success. 


10 years of BRC certification

10 years of BRC certification

10 years of BRC certification

Kells has secured an AA grade in our latest British Retail Consortium (BRC) audit for the manufacture of premixes at our mixing plant.  This maintains the highest level of the standard, which was originally awarded to the business in June 2009. 

We are also certified to the BRC traded goods module which recognizes the critical link, we as an agent and broker provide in the trade and movement of goods produced off-site by our manufacturing partners. This includes the role they play in influencing supplier product safety and their responsibility in maintaining traceability in each link of the supply chain. 

The BRC Global Standard has been developed by food industry experts and provides a framework to manage product safety, legality, authenticity, and quality. It is a rigorous standard, designed to provide a common sense and risk-based approach to food safety. 

It is a testament to the combined effort of all our employees and is a clear reflection of the processes and procedures we have implemented in the day to day running of our business. 

Higher Temperatures & RAISING AGENTS

Higher Temperatures & RAISING AGENTS

Higher Temperatures & RAISING AGENTS

With the arrival of summer, the ambient higher temperatures in bakeries can affect the performance of bakery products even before they’re baked.

As many bakers will know, the temperature of the yeasted dough is important to manage and control with regards to the bulk fermentation and proving process. 

What is not as readily understood, is that warmer summer temperatures can influence chemically raised doughs (scones and soda bread), as well as sponge and cake batters. 

Baking powders (and baking soda) that are used to make such baked goods are chemical compounds that begin to react and release gas once they become wet and are subjected to heat. Once a recipe is mixed, the raising agents become wet and gas release begins, although at a low rate. The gases released increase depending on the temperature of the dough or batter, until the baking process, when all remaining gases are released. If the dough or batter is warmer than normal, which can often be the case during the summer months, then the gas starts to release earlier during the process and that can result in doughs being harder to process (stickier) and both doughs and batters can be difficult to weigh out accurately if a divider or depositor is used. The final baked products can be of a lower volume and inferior quality too.

To help during the summer months, please find advice below to ensure you produce the best-baked goods for your customers:

  • As with yeasted doughs, bakers often have to chill the liquids (egg, milk, water, etc), and/or replace part of the water added with ice. Ensure that dry ingredients are stored in a cool area (flour and, if used, dried fruits especially). A typical temperature target for chemically raised dough or batter is 18-19C maximum, but that can vary depending on process and product being made
  • Doughs or batters should be placed in the oven as soon as they’ve been made, with mixing delayed until as late as possible to reduce any standing time in a warm environment. It may be necessary to reduce the mix size and mix more frequently to control the gas release during processing
  • If such doughs or batters are delayed prior to bake, they should be held in the coolest place available and away from the heat of the ovens

In extreme cases, bakers can look at using ‘slow acting’ baking powder (4204 Kells Red Lion Baking Powder) to help slow down gas release if the delay from mixing to baking cannot be reduced and the warmer weather does have an adverse effect on the final baked product.

Our range of off the shelf raising agents include:

  • 4204 Kells Red Lion Baking Powder
  • 4207 Kells Star Baking Powder
  • 6727 Doves Gluten Free Baking Powder
  • 4201 Kells Cream Powder

In addition, Kells would be delighted to assist any baker with bespoke solutions to raising agent reaction or to generally improve raising agent performance in volume or aftertaste. 

If you would like more information or assistance on this, please contact Kells!




There has been a significant rise in obesity numbers across Ireland over the past 20 years, with only an estimated 40% of the population classified at a ‘healthy’ weight. Some of the reasons behind this have been linked to our diet and a less active lifestyle, with sugar being identified as one of the key ‘problem’ ingredients in our food.

A recent Safefood Ireland survey showed that consumers are becoming more educated on sugar and have already identified it as the third greatest risk in relation to health concerns related to food. With the recent introduction of sugar tax on carbonated drinks, the profile of sugars in food, especially the more routinely eaten foods and children’s food, is set to increase.

The Irish and UK governments have their own strategies for addressing the problem of obesity, however they have common approaches when it comes to food producers with both intending to encourage a cut in the amount of sugar in manufactured foods.

While many will feel, and not without justification, that healthy eating and indulgent products, such as cake, simply do not work well as a proposition for the consumer, there is no doubt that pressure will mount on the industry to reduce sugar in some sectors.

Public Health England’s (PHE) target to reduce sugar in cake by 27.9% by 2020, means that we are already seeing changes with competing food sectors, such as biscuits and chocolate confectionery, but recently, a leading UK cake brand has now launched a range of reduced sugar cakes for every day snacking.

This brings business opportunities for cafes and bakeries who are looking to offer the recommended 30% reduced sugar cakes and Kells is in a position to help!

Firstly, much of our current Crème Cake Range is already below the PHE 2020 targets.

  • 3211 Kells Plain Crème Cake Blend
  • 3252 Kells Coffee Crème Cake Blend
  • 3264 Kells Raspberry and Cream Crème Cake Blend
  • 3265 Kells Elderflower Flavour Crème Cake Blend
  • 3215 Kells Lemon Crème Cake Blend

Secondly, Kells has refined a number of technologies to allow a Reduced Sugar claim in cake recipes. In line with Kells’ values, the solutions we have achieved meet the following criteria:

  • No artificial sweeteners
  • No oligosaccharide complications
  • Excellent structure
  • Excellent flavour

As an example, our reduced sugar version of 3211 Kells Plain Crème Cake Blend makes a cake that has 13.8% sugar, which is 43% less than our standard Crème Cake blend. This gives scope for decorative icing options, without compromise and still has a 30% reduction in sugar in comparison to a standard equivalent cake.

If you want to move to below PHE 2020 targets, create a bespoke blend for a gradual quiet reduction in sugar, make a reduced sugar claim on a bespoke blend, or simply try our reduced sugar Crème Cake recipe to launch as a reduced sugar alternative from a standard range… why not ask Kells!