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Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough
Premium wheat Flammkuchen dough

Schnelle Lieferung per UPS oder Kühlspedition

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 wheat - thin & crispy, based on the Alsatian tradition

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

  • Attractive tiered pricing based on quantity purchased - from €0.71 net per unit
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Dough basesPrice
from 30 dough bases €36,27
from 60 dough bases €70,37 🥉 3% savings compared to the price of 30 units
from 120 Flammkuchen bases €114,28
from 360 dough bases €332,55 🥈 3% savings compared to the price of 120 units
from 720 dough bases €644,51 🥇 6% savings compared to the price of 120 units
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wheat flour, water, rapeseed oil, table salt

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

Cereals containing gluten and products thereof

Premium wheat Flammkuchen bases

Ingredients: wheat flour, water, rapeseed oil, salt

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 (approx. 60g for Midi and Petit). Be sure to 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 wheat flour Flammkuchen bases are available in the following shapes and sizes:

Shape Weight per piece Number in pack
Oval 38 x 29 cm approx. 120g 15
Round Ø 28,5 cm approx. 110g 15
Rectangular 37 x 27 cm approx. 140g 15
Rustic shape approx. 38 x 28 cm with irregular edges   approx. 120g 15
Midi 30 x 19,5 cm approx. 70g 20
Petit 25 x 17 cm approx. 60g 200

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 bases for up to twelve months at -18°C. Reseal the packaging properly after use to avoid freezer burn.

Nutritional values per 100g:
Energy: 1133KJ (268 kcal)
Fat: 3.23g of which saturates: 0.4g
Carbohydrate: 51.6g
Sugar: 1.5g
Protein: 7.0g
Salt: 1.6g

Allergy advice:
Gluten, wheat

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: 1074KJ (254 kcal)
Fat: 2.6g of which saturated fatty acids: 0.3g
Carbohydrates: 49g
Sugar: 0.7g
Protein: 7.4g
Salt: 1.0g

Individually removable thanks to an innovative separating layer and professional packaging of 15 pieces, MIDI 20 pieces, packaged in a protective atmosphere

Dimensions of outer carton (120 pieces), Midi (200 pieces): 42 x 34 x 19 cm, 15.6 kg (Oval, Round, Rustic), 18.0 kg (Square), 15.1 kg (Midi)
  • Cereals containing gluten and products thereof

Recipes for Premium wheat Flammkuchen dough

Alsatian tarte flambée

Knuspriger Flammkuchen mit Crème, Speck, roten Zwiebeln und frischer Petersilie – elsässischer Klassiker!
Zum Rezept

Tarte flambée base with chanterelles and mushrooms

Flammkuchen mit Pfifferlingen, Champignons, Speck und Zwiebeln – herzhaft-waldig wie eine echte „Forestière“.
Zum Rezept

Tarte flambée with apple and black pudding

Herzhafter Flammkuchen mit Blutwurst, Apfel und Käse – eine besondere Geschmackskombination.
Zum Rezept

Tarte flambée Bonjour – French Recipe Inspiration

Herzhafter Flammkuchen mit Crème, Frühstücksspeck, Ei, Champignons, Avocado und Tomaten – perfekt für den Brunch!
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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