Tarte flambee dough base, oval, approx. 28 x 38 cm
frozen product -18 ° C
SKU
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
selection | Content (weighed) | Packaging | Price EUR
(Price / unit) | (fertility)
Availability | date of minimum durability
The dough base weighs approx. 150g per flatbread, approx. 0.5cm thick and should be baked in a tarte flambee or pizza oven at 250-300°C for 4-5 minutes. The flatbread was rolled out by hand. The irregular shape gives the dough base a homemade, rustic character. The paper between the individual dough bases is not suitable as baking paper!
Additional information about the product
Allergy Advice about the product (contain allergens) (17680)
Gluten: Weizen
Designation
Tarte flambee dough base, oval, approx. 28 x 38 cm
item number
17680
Content
7.5kg, 50 pieces
Packaging
Cardboard
Date of minimum durability
Up to Ø 223 days from date of shipment.
Gross weight
7,90 kg
Availability
NOW AVAILABLE
Quantity in stock
56
cooled Product
Yes, Frozen Product -18 ° Celsius
Rate of Taxation
7 %
EAN Code
4260031173159
BIO-certified
No
Intrastat number (Product number, customs tariff number, code number, HS code)
19012000
Manufacturer (Responsible entrepreneurs)
Perplex Pizza & Baquette Deutschland GmbH, Kelsterbacher Str. 20, 65479 Raunheim, Deutschland.
produced in the country | ISO
Deutschland | DE
Ingredients
Flambee dough base frozen. WHEAT FLOUR, water, rapeseed oil, table salt. Preparation: Remove the wax paper before processing, then spread the tarte flambee base evenly, except for an outer edge of approx. 0.5 cm, with approx. 100g of a seasoned or sweetened creme fraiche and top with the ingredients. Depending on the topping, the tarte flambee is varied and can be enjoyed in a wide variety of flavors. Whether hearty, spicy or sweet: it`s possible to make something taste good. For example: with salmon and spring onions, with Gorgonzola and leaf spinach, with soft cheese (feta), pepperoni and peppers, with mushrooms, bacon and herbs from Provence, or with apple cubes and cinnamon sugar (recommendation: flambe with Calvados after baking) . Baking instructions: The best baking result is achieved in a preheated pizza or tarte flambee oven. At +250°C - +300°C top and bottom heat, the tarte flambee is baked until crispy directly on the fireclay or granite stone for 4 - 6 minutes. Alternatively: In a combi steamer or oven, equipped with a baking plate or a coated baking tray. Store at at least -18°C. Allow to thaw completely before removing. Do not freeze again after defrosting.
Properties: packed in a protective atmosphere.
Properties: packed in a protective atmosphere.
Nutritional table (17680)
per 100g / 100ml
Calorific value
1074 kJ / 254 kcal
fat
2,6 g
saturated fatty acids
0,3 g
carbohydrates
49 g
of which sugars
0,7 g
protein
7,4 g
salt
1,3 g
Gluten: Weizen
