Looking for inspiration to offer something new to your customers? Why not try these new sweet bites, which are made from an existing Kells bakery blend? Red velvet thins are easy to make using 3334 Kells Red Velvet Blend and are an ideal accompaniment to morning coffee or as an afternoon treat with a cup of tea.

To make the biscuits just add egg, butter and chocolate chunks, divide into 20g balls, then bake for approximately 10 minutes. They are delightfully distinctive and have the classic flavour of red velvet plus an intense burst of chocolate flavour from the chunks.

Just ask Kells for more details. You can also follow us on LinkedIn.

In the lead up to Easter, one of the most popular seasonal foods is the deliciously sticky hot cross bun. The lightly fruited and spiced, sweet bakery treat is usually associated with Christian traditions and in particular Good Friday. The traditional paste or shortcrust pastry cross is reputed to symbolise the crucifixion.

Some sources say that versions of the confection pre-dates Christianity and the cross shape indicates the four seasons celebrating the arrival of spring and that the idea was adopted by Christian culture. Whatever the origin, there is no doubt that this classic bun is in high demand at Easter.

Traditional hot cross buns will always be popular, but over recent years there has been an increase in the market for new types of buns such as salted caramel, blueberry or chocolate chip. So, why not tap into this large market and take the opportunity to expand your range this year?

Whatever type of buns you are baking, there’s no need to buy a specific blend. Our versatile 3901 Kells Bap Mix can be used as a base to make the very best hot cross buns – choose from classic buns or get creative and add extra ingredients such as toffee, chocolate or caramel. Plus, this versatile bap mix can be used to make a range of other bakes, all year round.

Just ask Kells for more details. You can also follow us on LinkedIn.

Soda bread is an iconic Irish bread and we are proud to champion it! We offer a range of Irish flours to make soda bread from scratch plus eight soda bread blends for even easier baking. Soda bread along with Irish stew, Barmbrack, Irish whiskey and dark porter stout has become one of the traditional foods associated with Ireland. In Ireland the term ‘brown bread’ is commonly used to refer to soda bread and export bakers will tell you that in the lead up to St. Patrick’s Day, international demand for Irish soda bread grows dramatically.

So, how did it all begin? Soda bread was first made in Ireland in the Victorian era – after sodium carbonate (a precursor to today’s sodium bicarbonate or baking soda) was first produced in 1791 by Frenchman Nicolas Leblanc.

Following the arrival of baking soda, soda bread began to grow in popularity. Irish-grown wheat that was, at best, marginally suitable for making yeasted bread was perfectly suited to the new soda-raised bread. With this new ingredient, bread could be made with locally grown and milled wheat and buttermilk (at the time a byproduct of butter or cheesemaking). This breadmaking process was quick and simple and the ingredients were cheap, so it was a popular choice. During the Irish famine, in 1845, soda bread became a staple food. Everyone could make soda bread at home, as it could be cooked in a pot, over the fire and there was no need to have an oven. This traditional cooking method resulted in the distinctive rounded loaf shape that is often associated with classic soda bread today.

Until around the second world war, most soda bread was made at home, in hotels or restaurants. As a bakery product, soda bread was looked down upon by many professional bakery businesses in Ireland. It was almost impossible to get a bakery-made soda bread in the 19th and early 20th century in Ireland as they only made yeasted breads. Today, soda bread is popular with home bakers and commercial bakers alike.

Kells is proud to be part of the Irish soda bread story. We started milling wheat from Irish farms, that work especially well in soda bread, seven generations ago and continue that tradition today. Whether you choose one of our flours or soda bread blends you will get a great product with fantastic provenance and a superior taste.

For more information on the different Kells flours and blends, suitable for making soda bread, see our feature A choice of classic Irish soda breads or ask Kells for further details. You can also follow us on LinkedIn.

3004 Hi Fibre Oatie Soda
This versatile blend can be made into brown soda bread or fruited soda bread. It contains oat flour, oat flakes and oat bran to give it a distinctive flavour and a slightly denser texture than wheat soda bread.

3003 Hi Fibre Brown Soda
Choose this popular blend for a delicious, traditional brown soda bread. Coarse bran pieces add extra texture and as well as being high in fibre has no added sugar.

3008 Millers Munch Soda Bread
Made with flours milled in Kells’ traditional stone grinding mill, this high fibre blend has a distinctly nutty flavour, combined with a moistness and slight sweetness.

3009 Nore Soda Bread
Named after the river where our mill is located, our Nore soda bread blend makes a high-quality brown soda bread that is a traditional favourite in Ireland. It can also be used to make fruited soda or seeded soda loaves.

We also offer four more soda bread blends:
3002 Dark Buttermilk Soda Bread
3005 Soda Bread Concentrate
3010 Premium White Soda Bread
3026 Skinny Nore Soda Bread

For more information on our soda bread blends and details of our flours suitable for making soda bread, just ask Kells. You can also follow us on LinkedIn.