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Spelt-flour Flammkuchen bases
Spelt-flour Flammkuchen bases
Spelt-flour Flammkuchen bases
Spelt-flour Flammkuchen bases
Spelt-flour Flammkuchen bases
Spelt-flour Flammkuchen bases
Spelt-flour Flammkuchen bases
Spelt-flour Flammkuchen bases
Spelt-flour Flammkuchen bases
Spelt-flour Flammkuchen bases

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Wir versenden europaweit. Innerhalb Deutschlands erfolgt der Versand per UPS ab 200 € Bestellwert kostenlos und per Kühlspedition ab 600 €. Bestellungen bis 10 Uhr werden in der Regel noch am selben Tag versendet.

Flammkuchen dough made from spelt flour - thin & crispy, based on the Alsatian tradition

Dünner Dinkel-Flammkuchenboden nach Elsässer Rezeptur. Goldgelb gebacken, knusprig und ideal für individuelle Beläge.

  • Attractive tiered pricing based on quantity purchased - from €1.08 net per unit
Form
OvalOval
RoundRound
TraditionTraditionapprox. 130gapprox. 38 x 28cm
RectangularRectangular
MidiMidi
Dough basesPrice
from 30 Flammkuchen bases €42,05
from 60 Flammkuchen bases €81,58 🥉 3% savings compared to the price of 30 units
from 120 Flammkuchen bases €147,66
from 360 Flammkuchen bases €429,69 🥈 3% savings compared to the price of 120 units
from 720 dough bases €832,80 🥇 6% savings compared to the price of 120 units
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100%Spelt flour, water, rapeseed oil, table salt (may contain traces of wheat)

You can store the bases for up to one year at -18°C. Reseal the packaging tightly to avoid freezer burn.

Remove the foil and paper. Spread approximately 100g of seasoned or sweetened sour cream (crème fraîche, Schmand) evenly over the tarte flambée base, leaving a 0.5cm border, and top with the desired ingredients. Depending on the toppings, the tarte flambée can be enjoyed in a variety of flavors. Whether savory, spicy, or sweet: anything goes, for example: with salmon and spring onions, with Gorgonzola and spinach, with soft cheese (feta), pepperoni and bell peppers, with mushrooms, bacon, and herbs de Provence, or with diced apple and cinnamon sugar (recommendation: flambé with Calvados after baking).
Baking instructions: The best baking results are achieved in a preheated oven with a firebrick or wire rack. Bake the tarte flambée (without parchment paper/foil) directly on the firebrick or granite stone for 4-6 minutes at 250-300°C (480-570°F) using top and bottom heat until crispy. Alternatively: Bake in a preheated convection oven (reduce the fan speed as much as possible) with a baking plate or coated baking tray at 250°C (480°F) for approximately 5-7 minutes.

Spelt-flour Flammkuchen bases

Dough weight approx. 130g, 10 pieces per pack

Ingredients: 100% spelt flour, water, rapeseed oil, salt (may contain traces of wheat).

The Flammkuchen bases are packed in packaging gas.

Our recommendation on how to prepare them:

Place the fresh Flammkuchen base on your preparation board and cover it evenly with roughly 90-100g of Flammkuchen cream mix. Make sure you leave a 5-10mm gap around the edge. Our spatula makes this job all the easier. Add the toppings of your choice to your Flammkuchen.

Our Flammkuchen bases made with spelt flour are available in the following shape and size:

Shape Weight per piece Number in pack
"Rustic shape approx. 38 x 28 cm with irregular edges approx. 130g 10

The baking process:

Flammkuchen are best baked in a Flammkuchen oven with a fire brick base at between 280 - 300 °C for around 3 minutes.

The baking time will vary depending on the oven. The Flammkuchen has finished baking once the edge is nicely browned and the Flammkuchen no longer sags when it is lifted up.

The classic becomes a culinary experience when served on a wooden board.



Our tip: Thanks to our special packaging, you can also simply take out an individual frozen Flammkuchen base. Carefully slide your hand between the Flammkuchen bases - the layer of paper between them prevents them from sticking together. Our resealable bags offer the perfect medium in which to freeze smaller quantities of the dough bases.
You can store the base for up to one year at temperatures of -18°C . Reseal the packaging properly after use to avoid freezer burn.

Nutritional values per 100g:
Energy: 1129KJ (267 kcal)
Fat: 3.29g of which saturates: 0.4g
Carbohydrate: 51.2g
Sugar: 2.12g
Protein: 7.17g
Salt: 2.34g

Allergy advice:
Gluten

Our spelt tarte flambée dough was specially developed for professional use. Whether for restaurants, events, or food trucks, you benefit from easy handling, flexible packaging sizes, and reliable quality. Thanks to the practical separating layers, the dough bases can be removed individually without damaging the other bases.

We offer attractive tiered pricing so you can optimally plan your needs. The dough can be stored both chilled and frozen, giving you maximum flexibility in storage and sales.

Whether it's a classic Alsatian tarte flambée or creative variations, the spelt tarte flambée dough always delivers an evenly crispy, stable baking result that will delight your customers.

Your benefits at a glance:

- Perfect for professional kitchens and catering services
- Long shelf life
- Easy portioning thanks to innovative packaging
- Ideal for vegan and lactose-free offerings

With our spelt tarte flambée dough, you're not only buying quality, but also efficiency and flexibility for your catering business. This way, you can always serve your customers perfect tarte flambée. Quickly, easily, and professionally.

Unrefrigerated shipping with UPS:

  • The dough bases must be frozen immediately upon receipt; the best before date is reduced to 7 days from dispatch (see additional label on the carton).

Refrigerated shipping with Nagel refrigerated forwarding company:

  • By maintaining the cold chain throughout, the original best-before date on the film is valid, usually approximately 3-4 weeks from receipt of the goods. The goods can be frozen before the best-before date without any loss of quality.
  • Refrigerated shipping is available for orders of 2 boxes of dough bases (120 pieces each), MDI dough bases (2 x 200 pieces).

Nutritional values ​​per 100g:
Calorific value: 1053KJ (249 kcal)
Fat: 3.3g of which saturated fatty acids: 0.4g
Carbohydrates: 46g
Sugar: 0.3g
Protein: 7.6g
Salt: 1.0g
  • Cereals containing gluten and products thereof

Recipes for Spelt-flour Flammkuchen bases

Spelt tarte flambée "Münster cheese"

Deftiger Flammkuchen mit würzigem Munsterkäse, Speck, Zwiebeln, Kümmel und frischer Frühlingszwiebel – ein Elsass-Klassiker mit Charakter.
Zum Rezept

Tarte flambée dough with grapes, goat cheese and coppa

Flammkuchen mit süßen Trauben, cremigem Ziegenkäse, würziger Coppa und Thymian – raffiniert süß-herzhaft.
Zum Rezept

Tarte flambée with Hokkaido pumpkin and chorizo

Herzhafter Flammkuchen mit Hokkaido-Kürbis, würziger Chorizo, Knoblauch und Thymian – pikant, aromatisch, herbstlich.
Zum Rezept

Tarte flambée Bienenstich

Süßer Flammkuchen mit Vanillecrème, gerösteten Mandeln, Honig und Puderzucker – inspiriert vom klassischen Bienenstich.
Zum Rezept

Our recommendation for preparation

Place the fresh tarte flambée base on the baking board and spread it evenly with 90-100 g of tarte flambée cream (60 g for midi), leaving a border of 5-10 mm free.

Tarte flambée is best baked in a tarte flambée oven with a firebrick base at 280°C for about 3 minutes. In a well-preheated domestic oven, it cooks perfectly on a pizza stone at 250°C in about 4–5 minutes. The baking time varies depending on the oven.

The tarte flambée is ready when the edges are browned and the center doesn't sag. Served on a wooden board, it becomes a culinary experience.

Further information
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