Europastry’s new snacks and mini ciabattas are packed with Mediterranean flavour and tradition
Exceptional double-fermented, high-hydration crystal mini ciabattas, with a soft, honeycombed crumb and a thin, crunchy crust.
The new savoury snacks and mini ciabattas by Europastry, the leading frozen dough sector company, are packed with Mediterranean flavour and tradition, and have a distinctive Made in Italy flavour. Among the new treats in store for 2017 are two versions of puff pastries, a mouth-watering puff pastry filled with Bolognese sauce or vegetable ratatouille, and mini ciabattas, double-fermented, high-hydration crystal bread, with a soft crumb and a thin, crunchy crust.
Filled Puff Pastries
These savoury pastries are made with delicate, exquisite margarine puff pastry, with no totally or partly hydrogenated fats and an attractively scored surface, glazed with egg, and decorated with golden flaxseed. There are two succulent versions: the Bolognese Puff Pastry, filled with a succulent mixture of beef and pork in tomato, garlic and onion sauce, and the Vegetable Puff Pastry, filled with exquisite ratatouille made of courgette, red and green pepper, aubergine, potato, and onion. Both versions are finished with a creamy touch of gouda cheese.
Multigrain Mini Ciabattas Assortment
This is a type of Italian bread. Europastry enhances its range of crystal products with a delicious crunchy crust and spongy, aromatic crumb. The Mediterranean Crystal Ciabattina selection comes in three versions: one with dried fried tomato and Provençal herbs, another topped with succulent Emmental cheese and the third made with buckwheat flour with pieces of green olive. They are all made with their own sourdough and olive oil.
There is also a selection of Multigrain Mini Ciabattas, also with three varieties: Spelt Mini Ciabatta, rye and wheat flour sourdough, spelt grain, flower honey and olive oil. Another with wheat flour, kamut and rye, sourdough, olive oil and ground rye flakes decorating the crust. The third version, also made traditionally with wheat flour, is based on active wheat sourdough, white, red, and black quinoa seeds; wheat grain, spelt, rye, flower honey and olive oil, all decorated with quinoa flakes. High-fibre bread that is good for intestinal transit and aids good digestion.