Kells Krusty White Bread Mix(12.5kg, 25kg)

(3 customer reviews)

19.5038.25 incl. VAT

A complete blend that makes a general purpose white bread dough and gives a lovely high volume to baked breads and rolls.  Just add water and yeast. Perfect for tin and oven bottom yeasted bread, batch bread rolls, sticks and batons. No added sugar.




Ingredient Declaration: Fortified Wheatflour (Calcium, Iron, Niacin, Thiamin), Salt, Improver {Wheat gluten, Emulsifier: E472e (rapeseed)}, Flour Treatment Agent: Ascorbic Acid (E300), Enzyme: glucose oxidase.
Allergen information: Contains cereals containing gluten (wheat). Made in a facility that handles other cereals containing gluten, soya, milk, egg and sesame.
Suitable for Vegetarians: Yes
Suitable for Vegans: Yes

Additional information

Weight 25 kg

12.5kg, 25kg

Nutritional Information

Typical values per 100g of the product supplied by Kells

Energy: 359kcal / 1504kj
Fat: 1.4g
(of which saturates): 0.3g
Carbohydrate: 72.8g
(of which sugars): 1.4g
Fibre: 3.0g
Protein: 12.5g
Salt: 1.46g

Suggested Recipe

Mix: 1000g
Water: 600–650g
Yeast: 35g

Suggested Method:
1. Place mix in a spiral mixer and add water and yeast.
2. Mix for two minutes on slow speed and ten minutes on fast speed.
3. Dough temperature after mixing should be 25–27°C.
4. Scale at 400 grams onto a baking tray (makes 3/4 loaves).
5. Prove for approximately 45 minutes until dough volume has doubled.
6. Sieve a small amount of flour onto each loaf as a dusting.
7. Score top of each loaf diagonally with approx. 6 slashes on each.
8. Bake for 20–25 minutes at 230°C.

3 reviews for Kells Krusty White Bread Mix(12.5kg, 25kg)

  1. Andrew McKenna (verified owner)

    Worked well in the bread maker , nice overall crust and open textured loaf with good flavour . Much better result than using strong white flour .

    • Shop Manager

      Hi Andrew, delighted you had good results. Thank you for ordering with Kells.

  2. adrian (verified owner)

    great quality.

    • Shop Manager

      Thanks you Adrian. Keep safe.

  3. Adam C

    I have had great success in making sourdough (no yeast) with this. I use 80% this mix with 15% Wholemeal 5% Rye in a 72ish% hydration makeup. It has good protein content so sourdough using a stretch and fold by hand works really well. The bread is tender, soft but with a crisp, light crustiness. Not hard or overly toothy.

    • Shop Manager

      Hi Adam, Thanks for the feedback. It is helpful for other bakers. A very novel approach using a blend or premix rather than a straight flour, but just goes to show how a baker like myself can never stop learning ! Happy baking from all at the Kells Team.

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