Kells Wholemeal - Home Page - Premixes, Mixes, Bakery, Confectionary, Flour, Wholemeal, Whole grain, Seeds, Flakes, Malt, Cake Boards, Baking Powder, Cake mixes, Bread Mixes, Bakery Concentrates, Bakery Supplies, Bakery Suppliers,

Brands

WELCOME TO KELLS WHOLEMEAL

Kells Wholemeal is a manufacturer and supplier of Stoneground Wholemeal and Bakery Pre-Mixes to the Irish Bakery Market.

Kells Wholemeal import and supply a range of speciality Flours, Seeds, Sourdoughs, Flakes and Malts.

At Kells Wholemeal we pride ourselves on being a leading Irish Company for Bakery Innovation and a quality supplier to the Industry.

Use our website to view our ranges.

If you don’t see everything you want don’t worry. Contact us for the personal touch.

SPELT FLOUR AND BAKERY PRODUCTS

Why the interest in ‘Spelt’?

Spelt is one of the original grains known to man, cultivated as far back as 6000BC and was commonly used until the 19th century until its cousin: ‘wheat’ took over the world of bakery, being more suited to mass production as it contains more and stronger gluten (gluten gives dough its elasticity). Spelt’s distinctive tough outer husk that helps protect the Spelt grain unfortunately also makes it more difficult to mill into flour. Spelt has not been cross strained to anything like the level that has taken place with commercial wheat. As a cereal it is one of the closest to its natural state available. These products are now ready and available to you in premix format. When you purchase our Wholegrain premixes you also receive our free promotional pack containing all your marketing needs. You will also benefit from our extensive PR and Marketing Campaign to raise public awareness to the benefits of eating more wholegrain in your daily diet. Free Promotional Pack:
	Good Health Spelt is not suitable for people with Coeliac disease, however some people who suffer from wheat allergy or intolerance can eat products made with Spelt instead of wheat. Increased awareness among people about allergies and intolerances, plus greater concern about where the food we eat comes from and how it is made has raised interest in alternative cereals such as Spelt. But interest is more than just about health. What is different about breads and cakes made from Spelt flour? Firstly and most importantly for many is the fantastic eating experience! • Breads, scones and cakes made using Spelt flour melt in the mouth more readily and are a pleasure to eat. • While flavour is always a personal thing, breads, scones and cakes made using Spelt flour are described as slightly more sweet and nutty so have more flavour than equivalent
Secondly as well as tasting great it has all the benefits of a cereal and is credited as being a source of : • Protein • Essential Amino Acids • Essential Fatty Acids • B Vitamins (especially wholemeal) • High Quality Fibre (wholemeal) • Low in Gluten
	Kells Wholemeal At Kells wholemeal our aim is to be the outstanding supplier of bakery ingredients to the Irish food industry by combining our unique ability to work closely with customers while providing value for money, innovation and total quality service. If you need more information on our Spelt grain products or any of our other products please contact us and one of our team will be happy to help you.

For more about Wholegrain click Here