ProcessEverything starts at the bakery

How our products are made:

When most people are in bed Percy Ingle's bakery staff arrive at our bakery in Leyton for another night shift ready to ensure that our shops receive the freshest possible bread and cakes the next morning.

We pride ourselves on offering quality products using traditional methods, this section will give an insight into our production process and the methods we use.

 

Is baked on the sole/floor of the over for a delicious load, with an open structure, fantastic crust and flavour. Percy Ingle is one of the few bakeries still using this traditional bread making method.

Oven bottom breads produced by our skilled bakers include:

  • Large/Small French
  • Low GI Cob
  • Kaiser/Stick Rolls
  • Tiger Bread
  • Oval Cob

Our doughnuts are open fried, the doughnuts are fried on one side then turned over by producing the doughnuts this way it results in the product absorbing far less oil and helps to produce a much lighter, soft textured doughnut. We use a high quality vegetable oil in the frying process. Products made by our skilled confectioners this way are:

  • Jam Doughnut
  • Lemon Iced Doughnut
  • Belgium Chocolate Iced Doughnut
  • Half Nuts
  • Dairy Cream Doughnut
  • Strawberry Iced Doughnut

Are made the traditional way using quality currents and sultanas. We add our own blend of spices to the fruit which is left in a sealed container overnight to infuse. The fruit is then slowly added to the completed the dough; this stops the fruit from breaking up and adds flavour to the finished bun. The cross is then piped on by hand by our skilled bakers and baked, on removal from the oven the baked bun is then lightly brushed with our own made bun wash.

Made by our own skilled pastry chefs using a blend of European and Canadian flour. Once the dough is made it is cut into blocks and the all vegetable pastry margarine is turned into the dough to form layers. The pastry is then rolled out thinly before being cut into shape, filled and baked . Products made this way:

  • Apple & Sultana Strudel
  • Apple & Blackcurrant Danish
  • Danish Ring

Made by our skilled pastry chefs using a blend of European and Canadian flour, with the addition of high quality all vegetable cake margarine and all vegetable pastry shortening and added vanilla essence for extra flavour. This produces an extremely light melt in the mouth pastry case. Products made this way:

  • Mince Pie
  • Bakewell Tarts
  • Jam Tarts
  • Chocolate Orange Tart
  • Apple Pie

To make this product correctly it takes all the skill and knowledge of our highly trained pastry chefs. Using a blend of European and Canadian flours and all vegetable pastry margarine, a dough is made and cut into 12kg pieces and rested for half hour. The "lift" and the delicate structure of baked puff pastry is a result of the "turning" process in which the dough is continuously rolled and folded trapping moisture from the water in the dough between each layer. When baked, the moisture turns to steam and the air, which is also trapped, expands causing the pastry to puff and separate into hundreds of flaky thin layers. Our pastry is turned twice, after each "turn" the pastry is rested. The whole process takes almost 6 hours. Products made this way:

  • Sausage Rolls
  • Steak Puff
  • Cheese Onion Puff
  • Chicken Bite
  • Cheese & Bacon Puff
  • Cornish Pasties
  • Apple Turnovers
  • Cream Slice
  • Banbury's
  • Vegetable Pasties
  • Cream Slice
  • Mince Puff

Made the traditional way using fresh egg. The water and all vegetable margarine are boiled together, the heat is then turned off and flour folded in to form a smooth ball of paste, next the fresh egg is slowly added to form a smooth glossy paste, this is then piped onto a baking tray and baked.

Made the traditional way using high quality ingredients including non hydrogenated vegetable fat. All ingredients are mixed together, when the dough has formed sultanas and nutmeg are added. The dough is then pinned out and cut into shape by hand, placed on a baking sheet, then rested for half hour before being baked.

 

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