What it is
Ciabattina Precotta is a par-baked frozen ciabatta-style bread roll made with type 0 wheat flour. The catering format contains 33 individual pieces of 100 g, for 3.3 kg in total.
Producer and format
Polo SpA distributes the format in Italy. One carton contains 33 pieces of 100 g, a clear unit for bakery and catering planning.
Organoleptic profile
After baking, the roll develops a lightly crisp surface and a soft bread crumb. Its neutral bread profile suits savoury fillings, sandwiches and table service without imposing a strong seasoning.
Professional uses and quantities
Thaw at room temperature, then bake at 200°C for about 5 minutes before serving. Use one 100 g roll as a single bread portion, or adapt the number of pieces to the service and menu.
Errors to avoid
Do not refreeze after thawing, bake without checking the centre or leave thawed rolls unrefrigerated. Avoid overbaking, which dries the crumb and reduces the intended soft texture.
Storage and handling
Keep the product frozen at a maximum of -12°C as indicated on the pack. Once thawed, keep refrigerated and consume within 24 to 48 hours; follow the label for final handling.
LAPA logistics in Switzerland
LAPA delivers this frozen Polo format across Switzerland with refrigerated logistics for restaurants, hotels, bakeries and caterers. The 33-piece carton supports predictable daily preparation.
Who it is for
For restaurants, hotels, bakeries and catering services that need individual ciabatta-style rolls ready to finish in the oven with limited preparation time.
