Tarte Flambée Base Round Approx. Diameter 30 cm TK 6 kg Pack of 50

Availability: 5
ID: 501450
Product Code: ANEB07958Y83CT

176.62€
(Ex Tax: 145.96€)

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Description
Tarte flambée base, round, approx. Diameter 30 cm, frozen, 6 kg, pack of 50 Product type: GROCERY Brand: Tarte Gourmet FlammkuchenService GmbH › See more product details; Product description Product description The dough base weighs approx. 120 g per piece is approx. 0.5 cm thick and should be baked in a tarte flambée or pizza oven at 250-300°C for 4-5 minutes. Ingredients: Frozen dough base for tarte flambée. Ingredients: wheat flour, water, rapeseed oil, table salt. Preparation: remove the wax paper before processing the tarte flambée base down to an outer edge of approx. 0.5 cm with approx. 100 g of a spiced or sweetened cream fraiche evenly and cover with the ingredients. Depending on the topping, the tarte flambée is varied and can be enjoyed in a wide range of flavours. Whether savory, spicy or sweet: it is possible to taste something. For example: with salmon and leek onions, with gorgonzola and spinach leaves, with soft cheese (Feta), peppers and peppers, with mushrooms, bacon and herbs of Provence, or with apple cubes and cinnamon sugar (recommendation: flame with calvados after baking). Baking instructions: The best baking result is achieved in a preheated pizza or tarte flambée oven. At +250 °C - +300 °C top and bottom heat, the tarte flambée is baked crisply for 3 - 4 minutes directly on the fireclay or granite stone. Alternative: In a hot air steamer or oven, equipped with a baking plate or a coated baking tray. Store at least -18°C. Do not freeze again after defrosting. Features: Packaged under protective atmosphere. Nutritional values per 100 g/100 ml: calorific value: 270 kcal/1133 kJ, fat: 3.23 g, of which saturated fatty acids: 0.4 g, carbohydrates: 51.6 g, of which sugar: 1.5 g, protein: 7 g, salt: 1.6 g Ingredients Frozen dough base for tarte flambée. Ingredients: wheat flour, water, rapeseed oil, table salt. Preparation: remove the wax paper before processing the tarte flambée base down to an outer edge of approx. 0.5 cm with approx. 100 g of a spiced or sweetened cream fraiche evenly and cover with the ingredients. Depending on the topping, the tarte flambée is varied and can be enjoyed in a wide range of flavours. Whether savory, spicy or sweet: it is possible to taste something. For example: with salmon and leek onions, with gorgonzola and spinach leaves, with soft cheese (Feta), peppers and peppers, with mushrooms, bacon and herbs of Provence, or with apple cubes and cinnamon sugar (recommendation: flame with calvados after baking). Baking instructions: The best baking result is achieved in a preheated pizza or tarte flambée oven. At +250 °C. +300 °C top and bottom heat, the tarte flambée is used for 3 °C 4 minutes directly on the fireclay or granite stone baked crisply. Alternative: In a hot air steamer or oven, equipped with a baking plate or a coated baking tray. Store at least -18°C. Do not freeze again after defrosting. Features: Packaged under protective atmosphere. Directions Contains: cereals containing gluten (wheat). See more; Product description Product description The dough base weighs approx. 120 g per piece is approx. 0.5 cm thick and should be baked in a tarte flambée or pizza oven at 250-300°C for 4-5 minutes. Ingredients: Frozen dough base for tarte flambée. Ingredients: wheat flour, water, rapeseed oil, table salt. Preparation: remove the wax paper before processing the tarte flambée base down to an outer edge of approx. 0.5 cm with approx. 100 g of a spiced or sweetened cream fraiche evenly and cover with the ingredients. Depending on the topping, the tarte flambée is varied and can be enjoyed in a wide range of flavours. Whether savory, spicy or sweet: it is possible to taste something. For example: with salmon and leek onions, with gorgonzola and spinach leaves, with soft cheese (Feta), peppers and peppers, with mushrooms, bacon and herbs of Provence, or with apple cubes and cinnamon sugar (recommendation: flame with calvados after baking). Baking instructions: The best baking result is achieved in a preheated pizza or tarte flambée oven. At +250 °C - +300 °C top and bottom heat, the tarte flambée is baked crisply for 3 - 4 minutes directly on the fireclay or granite stone. Alternative: In a hot air steamer or oven, equipped with a baking plate or a coated baking tray. Store at least -18°C. Do not freeze again after defrosting. Features: Packaged under protective atmosphere. Nutritional values per 100 g/100 ml: calorific value: 270 kcal/1133 kJ, fat: 3.23 g, of which saturated fatty acids: 0.4 g, carbohydrates: 51.6 g, of which sugar: 1.5 g, protein: 7 g, salt: 1.6 g Ingredients Frozen dough base for tarte flambée. Ingredients: wheat flour, water, rapeseed oil, table salt. Preparation: remove the wax paper before processing the tarte flambée base down to an outer edge of approx. 0.5 cm with approx. 100 g of a spiced or sweetened cream fraiche evenly and cover with the ingredients. Depending on the topping, the tarte flambée is varied and can be enjoyed in a wide range of flavours. Whether savory, spicy or sweet: it is possible to taste something. For example: with salmon and leek onions, with gorgonzola and spinach leaves, with soft cheese (Feta), peppers and peppers, with mushrooms, bacon and herbs of Provence, or with apple cubes and cinnamon sugar (recommendation: flame with calvados after baking). Baking instructions: The best baking result is achieved in a preheated pizza or tarte flambée oven. At +250 °C. +300 °C top and bottom heat, the tarte flambée is used for 3 °C 4 minutes directly on the fireclay or granite stone baked crisply. Alternative: In a hot air steamer or oven, equipped with a baking plate or a coated baking tray. Store at least -18°C. Do not freeze again after defrosting. Features: Packaged under protective atmosphere. Directions Contains: cereals containing gluten (wheat). See more; Product description The dough base weighs approx. 120 g per piece is approx. 0.5 cm thick and should be baked in a tarte flambée or pizza oven at 250-300°C for 4-5 minutes. Ingredients: Frozen dough base for tarte flambée. Ingredients: wheat flour, water, rapeseed oil, table salt. Preparation: remove the wax paper before processing the tarte flambée base down to an outer edge of approx. 0.5 cm with approx. 100 g of a spiced or sweetened cream fraiche evenly and cover with the ingredients. Depending on the topping, the tarte flambée is varied and can be enjoyed in a wide range of flavours. Whether savory, spicy or sweet: it is possible to taste something. For example: with salmon and leek onions, with gorgonzola and spinach leaves, with soft cheese (Feta), peppers and peppers, with mushrooms, bacon and herbs of Provence, or with apple cubes and cinnamon sugar (recommendation: flame with calvados after baking). Baking instructions: The best baking result is achieved in a preheated pizza or tarte flambée oven. At +250 °C - +300 °C top and bottom heat, the tarte flambée is baked crisply for 3 - 4 minutes directly on the fireclay or granite stone. Alternative: In a hot air steamer or oven, equipped with a baking plate or a coated baking tray. Store at least -18°C. Do not freeze again after defrosting. Features: Packaged under protective atmosphere. Nutritional values per 100 g/100 ml: calorific value: 270 kcal/1133 kJ, fat: 3.23 g, of which saturated fatty acids: 0.4 g, carbohydrates: 51.6 g, of which sugar: 1.5 g, protein: 7 g, salt: 1.6 g Ingredients Frozen dough base for tarte flambée. Ingredients: wheat flour, water, rapeseed oil, table salt. Preparation: remove the wax paper before processing the tarte flambée base down to an outer edge of approx. 0.5 cm with approx. 100 g of a spiced or sweetened cream fraiche evenly and cover with the ingredients. Depending on the topping, the tarte flambée is varied and can be enjoyed in a wide range of flavours. Whether savory, spicy or sweet: it is possible to taste something. For example: with salmon and leek onions, with gorgonzola and spinach leaves, with soft cheese (Feta), peppers and peppers, with mushrooms, bacon and herbs of Provence, or with apple cubes and cinnamon sugar (recommendation: flame with calvados after baking). Baking instructions: The best baking result is achieved in a preheated pizza or tarte flambée oven. At +250 °C. +300 °C top and bottom heat, the tarte flambée is used for 3 °C 4 minutes directly on the fireclay or granite stone baked crisply. Alternative: In a hot air steamer or oven, equipped with a baking plate or a coated baking tray. Store at least -18°C. Do not freeze again after defrosting. Features: Packaged under protective atmosphere. Directions Contains: cereals containing gluten (wheat). See more
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