Brewmasters Flatbread rectangular 32 x 25 cm
Dark tarte flambée dough with a hearty note of rye and malt.
piece weight approx. 160g - 10 pieces per pack
Ingredients: wheat flour, water, rye flour, Rapeseed oil, cooking salt, malted barley flour.
The floors are packed in a protective atmosphere.
Our recommendation for the preparation:
Place the fresh dough on your preparation board and spread it evenly with approx. 90g Flammkuchen-cream. Take care not to spread cream on the edge of 5 - 10 mm. This is easy to do with our brush knife. Cover your Flammkuchen as desired.
The baking process:
Brewmaster flat breads are optimally baked in ovens with fireclay stone bases at approx. 280°C for approx. 4 minutes.
The Flammkuchen succeeds perfectly on our Flammkuchen stone in the well preheated domestic oven. At 250°C the baking time is approx. 5 minutes. This varies depending on the oven. The flat bread is ready baked when the edge is nicely browned and no longer sagging in the middle when you lift it.
Served on a wooden board, the classic becomes a culinary experience.
How a tarte flambée dough becomes a delicious tarte flambée
TIP:Due to our special packaging, you can easily remove the bottoms individually even when frozen.
Simply move your hand carefully between the shelves - the paper interlayer prevents them from sticking together. So you can use one packet of Flammkuchen bases for several Flammkuchen evenings. Our pressure-lock bags are a perfect aid for freezing the bases in small quantities.
At -18°C you can store the floors for up to one year. Close the packaging tightly 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
Ingredients subject to labelling with allergenic potential: