Margate-based Speciality Breads has developed its frozen dough range to include a trio of ciabatta options: plain, sundried tomato and olive.
The three new variants come pre-proved for an “authentic, freshly baked ciabatta”, can be personalised with toppings such as poppy seeds, and can be cut to specific sizes.
Its pre-proved dough needs be thawed at room temperature for one hour before being baked for approximately half an hour.
Each piece weighs 350g and produces a loaf weighing roughly 300g after baking.
According to Speciality Bread’s development chef Neil Smith, the ciabatta product line is ideal for burgers and sandwiches, and also as an accompaniment for summer sides, dips and dishes.
Launched earlier this year, the firm’s ‘ready to prove’ frozen doughs also include white, brown, multigrain, brioche and spiced bun formats.
Speciality Breads distributes its products to UK wholesalers, which in turn supply restaurants, pubs, cafés, caterers and hotels.