Look out for Kells Wholemeal on menus, particularly in the South-East - discerning chefs value their unique texture and flavour and are proud to credit the supplier - you’ll notice the difference
Along the great river valleys of this beautiful region there are many signs of a relatively recent milling past, a reminder that the grains grown here once brought prosperity to whole communities - not that this proud rural tradition has been lost entirely, as can be seen at Mosses Mill at Bennettsbridge, where seven generations of the Mosse family have stoneground local wheat to make their Kells Wholemeal Flour.
Kells Wholemeal produce a wide range of wholegrain wholemeals and, although suited to different purposes, they are all given their special flavour by the traditional millstones which give the grain a rich nutty aroma as it slowly toasts from the friction during the milling process.
Although most famous for their original wholemeal flour, the Mosses now also apply their expertise to producing a wide range specialist cereals, seeds, grains and flours, providing a great service for the Irish bakery industry.
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