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Bakels develop, manufacture and distribute innovative ingredients and solutions for bakers and patissiers across all five continents.
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Bread Fats

Bread, Roll & Morning Goods
Bread & Roll Improvers
Brioche Concentrates
Bun Concentrates
Crossing Mix
Crumb Softeners
Crusty Concentrates
Dough Relaxant
Dough Relaxant,Savoury & Pastry Products
Doughnut Concentrates
Fats for Fermented Goods
Organic Products
Release & Divider Agents
Soft Roll Concentrates
Sourdough Products
Speciality Bread Mixes
Tiger Paste

Cake & Sponge Products
Baking Powders
Cake & Sponge Emulsifiers
Cake & Sponge Mixes
Cake Shelf Life Extenders
Confectionery Release Agents
Confectionery Release Agents,Bread, Roll & Morning Goods
Milk Powder & Egg Extenders

Choux Paste

Confectionery Mixes
Confectionery Mixes
Cream Stabiliser
Custard Mixes
Dessert Mixes
Fruit Pie Thickener,Savoury & Pastry Products
Ice Cream Products
Ice Cream Products,Confectionery Mixes
Icings, Coverings & Fillings
Meringue Mixes

Fruit Fillings

Glazes, Sweet & Savoury
Bun Glazes
Confectionery Glazes

Margarine / Shortening

Pastes

Savoury & Pastry Products
Pie Filling Thickener
Sausage Roll Concentrate

Starches
Recipes
Recipes
Our team of applications specialists have developed a wide range of recipes to showcase our versatile products.
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Bakery

Patisserie
Services
Services
Developing market-leading ingredients with industry-leading facilities, in partnership with customers across the world.
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Centres of Competence
Sours

Bread

Sponge Emulsifiers

Oils & Fats

Pettinice and Icings

Fruit Fillings & Glazes

Baking Centres
Switzerland

British Bakels

Australia

Thailand

Belgium

Ecuador

Mainland China

Sweden

Research & Development
Foundation To Innovation
About
About
Our commitment goes beyond the ingredients we produce - Our rich history of research and development and innovation breeds our continuous investment in people and customer partnerships.
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Mission Statement

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Unit 6/7 Dunshaughlin Business Park Dublin Road Dunshaughlin Co Meath

+353 1 825 0645
general@irishbakels.ie

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