Olive Pogaca 80 g (Raw Frozen)
Salt works in two directions in leavened dough. In small amounts it regulates yeast activity and strengthens the structure; increase it and yeast activity slows, and the dough never reaches the volume expected. That limits how far salty components can be added to the dough itself.
Olives therefore stay on the filling side. The salt from their brine never interferes with the rise; instead it spreads outward during baking and passes its taste into the crumb. The result is a distinctly savoury core inside a light, well-risen dough — the single-bite version of the plate built at breakfast from cheese and olives.
Shelf life and storage conditions
- Shelf Life
- 180 days
- Storage Conditions
- Store at -18 °C. Once thawed, do not refreeze.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Raising the salt in leavened dough slows the yeast, so salty components are not added to the dough.
- Because the olives stay in the filling, the rise of the dough is unaffected.
- During baking the taste of the olives spreads outward into the crumb.
- It is the single-bite counterpart of the breakfast plate built from cheese and olives.
Where To Use It
- Breakfast tables and hotel buffets
- Bakery and café displays
- Tea-time catering
- Meat-free menu options
- Office and meeting catering
- Catering
Wholesale Ordering & Storage
Savoury items are consumed at different hours from sweet ones; carrying both on the menu balances sales through the day. Store at -18 °C. Once thawed, do not refreeze. Shelf life: 180 days.
Frequently Asked Questions
Why aren't the olives added to the dough?
The salt from the brine slows the yeast and the dough never reaches the volume expected, so the olives stay in the filling.
Does the flavour reach the crumb?
It does. During baking the taste of the olives spreads outward into the inner surface of the dough.
Can it be used on a vegetarian menu?
It is a meat-free filling. The pack information is the reference for ingredient detail.
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