The UK’s love affair with baking and baked goods continues, whether it’s a lockdown hobby that stuck or watching Paul Hollywood discuss the perfect dough with affection on the Great British Bake Off. The focus on baking has stirred creativity that has left consumers hungry for trying new recipes and seeking out unusual ingredients in the baked goods they make or consume.
Our business is built on creativity, and we have many different ways of processing grains to help our customers deliver innovation in the products they sell. This National Baking Week, we celebrate the humble grain and look at all the different ways we can help you use it in new product development.
We can help you with…
Blending
We have an extensive range of ingredients available to select from to help you to create exciting new blends, including cereals, seeds and malted flours. Our purpose-built plant uses recipe-driven computerised blending to offer optimum flexibility and efficiency. We can combine multiple ingredients at any one time and offer a range of different pack formats and sizes. Bespoke blends can help you to reduce your raw material storage and handling operations
Coatings
We can apply a wide range of sweet and savoury coatings to cereal flakes, seeds and even breadcrumbs. With flavours ranging from blackcurrant to sage and onion, we develop coating flavours across the taste spectrum.
We keep up to date with the latest flavour trends and can help you to create tailor-made solutions from indulgent to no added sugar.
Seed
Who doesn’t love a seeded batch loaf? With the health trend here to stay seeds are an easy way to boost the nutritional benefits of your baked goods. From the traditional seeded loaf to seed toppers, your only limit is your imagination.
Flakes, kibbles and flours
Before processing all our grains are cleaned and may be pearled if required. We can also steam cook and / or toast the grains to suit our customers’ needs.
We manufacture cereal flakes in a variety of grain types and formats, and we can adjust the following attributes: flake thickness, size, bulk density and moisture content. We can also kibble or cut the grains into smaller pieces or mill them into flour. Barley, wheat, rye and spelt are some of our most popular grains.