Based on an Alsatian recipe · yeast-free · vegan · lactose-free
Individually removable · suitable for freezing
100% natural ingredients
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

Fast delivery via UPS or refrigerated transport

We ship EU-wide. Within Germany, shipping is free of charge for orders of €200 or more via UPS and for orders of €600 or more via refrigerated freight. Orders placed before 10 a.m. are generally shipped on the same day.

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

Thin spelt flammkuchen base based on an Alsatian recipe. Baked golden brown, crispy and ideal for individual toppings.

  • 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 120 Flammkuchen bases €147,66
from 30 Flammkuchen bases €42,05
from 60 Flammkuchen bases €81,58 🥉 3% savings compared to the 30-piece unit price
from 360 Flammkuchen bases €429,69 🥈 3% savings compared to the 120-pack unit price
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.

Our premium Flammkuchen bases are already rolled out and ready to use. Add your preferred toppings to the Flammkuchen dough, then bake it in a fully preheated oven.

Optimal baking results
For the best results, use a firebrick or wire-rack oven. Bake the topped Flammkuchen at 280–300 °C using top and bottom heat for approximately 3–5 minutes, directly on the firebrick or wire rack. This gives the base its characteristic thin, crisp and especially crunchy texture.

Alternative preparation
Our premium Flammkuchen bases are also suitable for convection ovens and conventional ovens. Ideally, use a baking plate or a coated baking tray.

Convection oven: approximately 240–260 °C, baking time 4–6 minutes
Conventional oven (top and bottom heat): approximately 250–270 °C, baking time 4–6 minutes
Baking temperature and time may vary slightly depending on the oven, toppings and quantity of toppings.

Add your own toppings
Whether you prefer classic Alsatian Flammkuchen or creative recipes with seasonal ingredients, our premium bases provide the ideal foundation for countless ideas. Their consistently high quality ensures excellent baking results, whether you are preparing individual portions or large quantities.

Professional tip: Spread the toppings evenly and avoid overloading the base. This keeps it particularly crisp and allows its full flavour to develop.

Spelt Flammkuchen dough

Our spelt Flammkuchen dough is the perfect base for authentic Flammkuchen and a healthy baking experience. Made from high-quality spelt flour, this wafer-thin dough offers a crisp texture and an easily digestible baking result, with no yeast, flavour enhancers or preservatives. The traditional recipe and Slow Food philosophy are at its heart.

Conveniently packed in cartons of 15 pieces, separated by a Pergafin interleaving sheet, the dough is ideal for home cooks and catering businesses. Our special production process ensures an exceptionally thin yet stable dough that impresses in both appearance and taste.

We offer flexible shipping options: with unrefrigerated UPS shipping, the bases should be frozen immediately upon receipt (best-before date: 7 days from dispatch; see the additional label). Refrigerated shipping with Nagel refrigerated freight preserves an original best-before period of approximately 3–4 weeks, allowing you to store the dough longer without loss of quality.

Choose our spelt Flammkuchen dough and enjoy a traditional, healthy and crisp baking result, ideal for everyone who loves authentic Flammkuchen.

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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