In the event of a disorderly Brexit on the 31st of October, the EU has advised member states that the organic status of all imports from the UK will no longer be recognised. The situation will remain until Organic Control Bodies are authorised by the EU to certify UK goods. 

Kells works closely with Moulin Soufflet giving access to a range of high-quality organic flour of European origin and certification. If you are in any doubt of your certification post Brexit why not talk to Kells now about what Soufflet can offer?

As part of the continual research into enhancing our understanding of our products for the benefit of customers, Kells is a member of a research centre that specialises in flour, bakery ingredients and baked goods – Campden BRI. One piece of research with lead sponsors, Kenwood/Delonghi and Upfield/Unilever, set out to define ‘fluffiness’ in a cake, one of the key quality attributes often used to describe a ‘good’ cake.

So what makes a good cake?

 Take a second to think about what makes a good cake… chances are one of the words you thought of was fluffiness. Easy, right? However, what does fluffy actually mean? Also, can we measure it? These were the questions we asked ourselves at Campden BRI. From their own research, Kenwood/Delonghi and Upfield/Unilever explained that consumers recognise fluffiness as an important parameter for cake quality. 

 Cake ‘fluffiness’ is commonly used as a desirable quality for cakes and the term is regularly featured in adverts and on the packaging of cake products. It is therefore important to be able to quantify fluffiness when developing new and current recipes/processes or when making claims that one cake is fluffier than another. Common descriptors of cake fluffiness include: soft, light, airy, crumbly, springy and moist. It appears that there is no single accepted definition of cake fluffiness, so the challenge to measure cake fluffiness was greater than we first thought.

Is density a factor? 

It would appear that the less dense, lighter and airier cakes – sponge cakes made with no butter or fat – are not considered to be fluffy! While considered light and airy, the research showed they were also deemed to be firmer and ‘harder’ than a cake made with butter or fat.

The importance of texture 

Next, the textural properties were studied using a Texture Profile Analysis (TPA) test and informal sensory analysis. The results suggest there was a strong correlation between the softest cakes and those which were perceived to be the fluffiest. This finding provided the basis for using softness (firmness) as a main parameter in objectively describing fluffiness.

The ‘springiness’ factor 

We noted that some of the softer cakes were ‘claggy’ and it was observed on the texture analyser that they were not as springy. That is, when compressed with a finger, they squash easily, but do not bounce back. It was then decided to use springiness along with softness, as the main parameters for describing fluffiness objectively.

Putting it all together 

We defined a fluffy cake as a soft and springy cake!

 The next challenge was to incorporate these parameters into an equation that could be used to generate a fluffiness value.

The fluffiness equation 

With the parameters and the method confirmed, the equation can be written as follows:

Kells’ view

 While of interest and verging on humorous, the assessment goes on to point out that many other factors are important for defining quality in cake, not least personal preference! Aroma, flavour, colour, eat are but some of the many quality points that are important to customers, before you get onto ingredient declaration and ethical considerations and a range of other related matters.

 However this research illustrates that, at Kells, we are constantly on the look out for for any improvements that can be made to our products.. Customers can be reassured that this type of background research is undertaken continually at Kells to improve aspects of our own raw materials, our flours, our blends and how they can best be used in your business.

With planning for Christmas in full swing, did you know that many of the Kells’ all year round cake blends are also excellent for products targeting the festive market?

Why not take advantage of this and make the most of the products you already have in stock as all year round blends?

3207 Kells Farmhouse Cake Mix not only makes a first class fruit cake for any time of the year and an excellent Christmas fruit slab cake but can also be used to make tasty Christmas cake bases!  Just ask Kells for details.

3216 Kells Madeira Mix makes excellent quality fine textured madeira cake, cup cakes and queencakes, but did you know it can be used to make fine quality Christmas Madeira Slab cake? Just ask Kells for details.

Also new for 2019, 3362 Kells Trifle Sponge Blend, for those bakers looking to make longer life sponge for sale as a trifle sponge. Just ask Kells for details.

Quality drives Millennial food shopping, and they are willing to pay more for it, according to a Whole Foods Market survey. Eighty percent of millennials value quality when it comes to food shopping, and nearly 70 percent are willing to spend more money on high quality foods.

 These findings are part of a survey released in August that examines millennial food, health and grocery shopping preferences. Conducted independently by YouGov, the national online survey sampled 1,006 adults between the ages of 22 and 37 in the U.S. 

Another trend that emerged from the research is more informed purchasing decisions. A majority of millennials want to know where their food comes from and how it is sourced. Transparency in food sourcing is important to more than 65 percent of millennials, particularly for fresh meat and seafood. More than half of millennials will pay more for products that have adopted animal welfare standards and prefer to buy those responsibly sourced. 

Food labeling and ingredient transparency are also key factors in millennials’ choices. Compared to five years ago, nearly 70 percent of millennials read labels more closely. More than 60 percent are more concerned about additives and growth hormones. Ultimately, half of millennials buy more organic products than they did five years ago. 

Nearly seven in ten millennials spent more on food than on travel in the past year. A majority of millennials surveyed considered themselves to be “adventurous” eaters when it comes to food, and more than 60 percent make an effort to cook new dishes. 

More than six out of ten millennials try to eat healthily each day. Plant-based and unprocessed foods are becoming more popular with 63 percent of millennials trying to incorporate them into their diets. 

More than 60 percent are aware of the implications their food choices have on the environment. About half actively seek out food and beverages made of less packaging and plastic. 

Supplying bakers and food makers for over 40 years and with a heritage that stretches back seven generations, Kells specialises in plant based and traditionally milled foods. With its new Organic range and AA BRC certification, Kells can help meet this demand for quality and transparency.