Dallagiovanna Frozen Sourdough Pizza Dough Ball
Product Information
Slow-fermented dough balls using a live sourdough culture and premium Dallagiovanna flour. Salvo 1968 provides these 250g portions to allow operators to offer an authentic sourdough crumb without the unpredictability of managing a live starter on-site. Each ball is designed to produce a 10–12" base with the characteristic open crumb and blistered finish associated with sourdough fermentation.
• Live culture fermentation provides sourdough characteristics with zero on-site starter management.
• 40 x 250g case format allows for accurate cost-per-portion tracking.
Ideal for artisan-style menus and operators looking to broaden their range to include sourdough options. For best performance, defrost at room temperature for five to six hours followed by 48 hours in the fridge.
| Per 100g | |
|---|---|
| Energy KJ | 914.0 |
| Energy kcal | 216.0 |
| Fat (g) | 1.5 |
| of which saturates (g) | 0.6 |
| Carbohydrates (g) | 41.5 |
| of which sugars (g) | 4.6 |
| Fibre (g) | 2.5 |
| Protein (g) | 7.7 |
| Salt (g) | 1.0 |
WHEAT Flour (WHEAT flour, Calcium, Iron, Niacin, Thiamin), Water, WHEAT Germ Flour, Salt, Yeast, Sugar, Rapeseed Oil, Emulsifier (Mono-and diacetyl tartaric acid estors of mono-and diglycerides of fatty acids), Palm Stearin, Dextrose, RYE flour, Malted BARLEY Flour, Flour Treatment Agent (Ascorbic acid), starter culture, Enzymes.
May contain soy, mustard, milk, eggs, lupin and sulphites.
Product Information
Slow-fermented dough balls using a live sourdough culture and premium Dallagiovanna flour. Salvo 1968 provides these 250g portions to allow operators to offer an authentic sourdough crumb without the unpredictability of managing a live starter on-site. Each ball is designed to produce a 10–12" base with the characteristic open crumb and blistered finish associated with sourdough fermentation.
• Live culture fermentation provides sourdough characteristics with zero on-site starter management.
• 40 x 250g case format allows for accurate cost-per-portion tracking.
Ideal for artisan-style menus and operators looking to broaden their range to include sourdough options. For best performance, defrost at room temperature for five to six hours followed by 48 hours in the fridge.
| Per 100g | |
|---|---|
| Energy KJ | 914.0 |
| Energy kcal | 216.0 |
| Fat (g) | 1.5 |
| of which saturates (g) | 0.6 |
| Carbohydrates (g) | 41.5 |
| of which sugars (g) | 4.6 |
| Fibre (g) | 2.5 |
| Protein (g) | 7.7 |
| Salt (g) | 1.0 |
WHEAT Flour (WHEAT flour, Calcium, Iron, Niacin, Thiamin), Water, WHEAT Germ Flour, Salt, Yeast, Sugar, Rapeseed Oil, Emulsifier (Mono-and diacetyl tartaric acid estors of mono-and diglycerides of fatty acids), Palm Stearin, Dextrose, RYE flour, Malted BARLEY Flour, Flour Treatment Agent (Ascorbic acid), starter culture, Enzymes.
May contain soy, mustard, milk, eggs, lupin and sulphites.