Frozen

Double proofing method

We took our inspiration from traditional Italian master bakers when developing our Double proofing methods. Water, flour and sourdough are left to rest for a whole night and the following day, when the dough is leavened for the second time, ancient Tumminia wheat flour and extra virgin olive oil is added to the mix. For maximum flavour, flakiness and digestibility.
Benefits of the range
margheritasrl en frozen-double-proofing-method 013
Sourdough and ancient wheat flour mixture
margheritasrl en frozen-double-proofing-method 014
Well-developed pores
margheritasrl en frozen-double-proofing-method 015
Stretching and topping exclusively by hand
margheritasrl en frozen-double-proofing-method 016
Selection of the best raw materials
Sustainability
Packaging made from 90% recycled materials. Completely recyclable.
Il nostro processo
margheritasrl en frozen-double-proofing-method 017
Margherita Top
390 g
margheritasrl en frozen-double-proofing-method 018
White Red and Yellow
360 g
margheritasrl en frozen-double-proofing-method 019
‘Nduja Caciocavallo
400 g
margheritasrl en frozen-double-proofing-method 020
Sausage and broccoli rabe
340 g