Ciabatta
Our popular hand-crafted ciabatta loaf has a multitude of culinary purposes. It’s perfect toasted for panini, used for sandwiches or the base of a beautiful bruschetta.
Did you know?
All our ciabattas are made with a 24–48 hour fermented Rye sponge dough, individually hand-pulled and double fermented in the traditional way to ensure each ciabattas has the same amazing flavour, open texture and crust but each one still remains “an individual”. The way good bread should be.
- Energy (kJ)1071.1
- Energy (kcal)257.6
- Fat (g)1.8
- of which saturates (g)0.1
- of which monounsaturates (g)0.6
- of which polyunsaturates (g)0.2
- of which sugars (g)2
Values derived in accordance with the rules of McCance & Widdowson’s
The Composition of Foods integrated dataset (CoF IDS)
Wheat Flour (Flour (WHEAT Flour, Calcium, Iron, Niacin, Thiamin)), Water, Light Rye Flour, Yeast, Salt (Salt, Anti-caking Agent (Sodium Ferrocyanide: E535), Extra Virgin Rapeseed Oil, Wheat Gluten, Bread Improver (WHEAT Flour (with Calcium, Iron, Niacin, Thiamin), Enzymes: Xylanase, Alpha Amylase, Glucose Oxidase, Flour Treatment Agent:Ascorbic Acid), Barley Malt Flour
For allergens see ingredients in bold.
