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Tante Fanny
Tante Fanny Frischer Dinkel Quiche- & Tarteteig
280 g17 DAYS AVERAGE FRESHNESS
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Preparation recommendation:
Remove the dough from the refrigerator about 10 minutes before processing. Preheat the oven to 180°C hot air (190 °C top and bottom heat). Prepare the filling according to the recipe. Unroll the dough, do not remove the baking paper, place the dough with baking paper in a quiche tin and press the sides down well. Remove any excess dough. Prick the base with a fork, spread 3 tablespoons of breadcrumbs on top and add the filling. Bake in the preheated oven on the middle shelf for approx. 35-45 minutes until golden brown.
Baking time and temperature may vary slightly depending on the type of oven and filling.
Not suitable for raw consumption. Product must be thoroughly heated.
Durability
Gekühlter Frischteig, aufgerollt auf Backpapier, backfertig. Rund, Durchmesser ca. 32cm
Zutaten: 52% DINKELWEIZENMEHL, Palmfett, Trinkwasser, Rapsöl, Ethylalkohol, Speisesalz, DINKELWEIZENKLEBER, DINKELWEIZENSTÄRKE, Säuerungsmittel: Citronensäure.
Gekühlt lagern bei +2°C bis +8°C. Nach dem Öffnen ehebaldigst verbrauchen.
Nutritional values per 100 g
| Energy value | 1732 kJ/415 kCal |
| Fats | 25 g |
| including saturated fatty acids | 12 g |
| Carbohydrates | 36 g |
| including sugars | 2 g |
| Protein | 2.4 g |
| Salt | 7.7 g |
| Fibre | 0.82 g |
Allergens
| Cereals (gluten) |
| May contain traces of: |
| Milk |