Dark tarte flambée dough with the savory touch of rye and malt.
Piece weight approx. 160g - 10 pieces per pack
Order quantity: 20 x 10 pieces
ingredients: wheat flour, water, rye flour, rapeseed oil, table salt, barley malt flour.
The floors are packed in a protective atmosphere.
Our recommendation for the preparation:
Lay the fresh dough piece on your preparation board and spread it evenly with approx. 90g Flammkuchen. Take care not to spread cream on a 5 - 10 mm edge. This is easy to do with our brush knife. Cover your Flammkuchen as desired.
The baking process:
baking, Braumeister flat cakes are optimally baked in flame cake ovens with fireclay stone floors at approx. 280°C for approx. 4 minutes.
In the well pre-heated household oven, the Flammkuchen succeeds perfectly on our Flammkuchen stone. At 250°C the baking time is approx. 5 minutes. The baking time varies depending on the oven. The pancake is ready baked when the edge is browned nicely and no longer sagging in the middle when it is lifted.
Served on a wooden board, the classic becomes a culinary experience.
You can also find a short manual in our video:
TIPP:Because of our special packaging you can easily take out the bottoms also in frozen condition.
Simply move your hand carefully between the shelves - the paper intermediate layer prevents them from sticking together. This allows you to use one pack of Flammkuchen bases for several Flammkuchen evenings. Our pressure-lock bags are a perfect aid for freezing the bottoms even in small quantities.
At -18°C you can store the bottoms for up to one year. Close the packaging tightly again to avoid freezing fire.
- Nutritional values per 100g:
- Calorific value: 1124KJ (266 kcal)
- fat: 3.31g of which saturated fatty acids: 0.4g
- carbohydrates: 50.3g
- Sugar: 1.6g
- Protein: 7.53g
- salt: 1.49g
Labelled ingredients with allergenic potential: