Speciality Breads, the Margate-based wholesale bakery, has launched a new malted ciapanini.

Made with cold-pressed Kentish rapeseed oil, the malted ciapanini is part of Speciality Bread’s award-winning ciabatta range.

A ciabatta-panini cross, the launch is targeted at the foodservice sector. The company says it is “perfect for an array of hot and cold fillings”. The 100g rolls come in boxes of 40 and cost approximately 60p per unit.  

From June, Speciality Breads will replace olive oil with Kentish Oils’ cold-pressed rapeseed oil across all its ciabatta and focaccia ranges.

The company believes the change will enhance taste and quality as well as strengthen its Red Tractor and British-made credentials.

British born and bred

Peter Millen, Speciality Breads’ managing director, said: “With our home county of Kent producing some of the best cold-pressed rapeseed oil available, we began looking at the option of a change last year as a way of improving flavour, supporting local producers and getting closer to our aim of offering products that are quite literally British born and bred.

Also this month, Speciality Breads was nominated as a Responsible Business Champion of north and south Thanet.