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:
|weight per piece
|number in pack
|Oval 38 x 29 cm
|Rund Ø 28,5 cm
|rectangular 37 x 27 cm
|"Rustic Shape" approx. 38 x 28 cm
with irregular edges
|Midi 30 x 19,5 cm
|Petit 28 x 16 cm
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.
How a tarte flambée dough becomes a delicious tarte flambée
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