DE3523684A1 - Process and means for producing a "Flammenkuchen" (onion and bacon flan) - Google Patents

Process and means for producing a "Flammenkuchen" (onion and bacon flan)

Info

Publication number
DE3523684A1
DE3523684A1 DE19853523684 DE3523684A DE3523684A1 DE 3523684 A1 DE3523684 A1 DE 3523684A1 DE 19853523684 DE19853523684 DE 19853523684 DE 3523684 A DE3523684 A DE 3523684A DE 3523684 A1 DE3523684 A1 DE 3523684A1
Authority
DE
Germany
Prior art keywords
approx
stage
coating
pieces
flammenkuchen
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Withdrawn
Application number
DE19853523684
Other languages
German (de)
Inventor
Rene Elter
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Individual
Original Assignee
Individual
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Individual filed Critical Individual
Priority to DE19853523684 priority Critical patent/DE3523684A1/en
Publication of DE3523684A1 publication Critical patent/DE3523684A1/en
Withdrawn legal-status Critical Current

Links

Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/41—Pizzas

Landscapes

  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Confectionery (AREA)

Abstract

The process is carried out in four stages. Process and means for producing a "Flammenkuchen" Stage I, dough preparation for about 10 pieces, approximately 1 kg of wheat flour, approximately 0.25 litres of water, 0.25 litres of beer. Stage II, coating 1, for about 25 pieces approximately 2.5 kg of Creme Fraiche, 2.5 kg of sour cream 30 g of pepper, 10 g of nutmeg, 80 g of Fondor stock. Stage III, coating II, for one piece. about 50 g of onions in thin slices, 30 g of dried meat in thin leaves, Stage IV, preparation. The dough is rolled out to about 1 mm thick, size about 25 x 40 cm or 25 cm 0, spread out on a floured wooden board and spread with coating I, (about 100 to 125 g), then coating II (about 50 g of finely sliced onions and 30 g of dried meat) is placed on top. The "Flammenkuchen" is then slid from the board directly into the oven and stone-baked at about 450 DEG C.

Description

Die Erfindung betrifft ein Verfahren und die Mittel zur Herstellung eines Flammenkuchens.The invention relates to a method and the means to make a flame cake.

Die Proportionen sind folgende.The proportions are as follows.

Das Verfahren ist in vier Stufen eingeteilt. nämlichThe process is divided into four stages. namely

  • Stufe I, Teig für ca zehn Stück.
    • ca. 1 kg. Weizenmehl,
      ca. 0,25 Ltr. Wasser,
      ca.: 0,25 Ltr. Bier,
    Level I, dough for about ten pieces.
    • approx. 1 kg. Wheat flour,
      approx. 0.25 liters of water,
      approx .: 0.25 liter beer,
  • Stufe II, Belag I für ca 25 Stück.
    • ca.: 2,5 kg. Creme Fraiche,
      ca. 2,5 kg. saure Sahne,
      ca. 30 gr. Pfeffer,
      ca. 10 gr. Muskat,
      ca. 80 gr. Fondor.
    Level II, covering I for approx. 25 pieces.
    • approx .: 2.5 kg. Creme fraiche Cheese,
      2.5 kg. sour cream,
      about 30 grams of pepper,
      approx. 10 gr. nutmeg,
      approx. 80 gr. fondor.
  • Stufe III, Belag II, für 1 Stück.
    • ca. 50 gr. Zwiebeln in dünnen Scheiben,
      ca. 30 gr. Dörrfleisch in dünnen Lamellen.
    Level III, rubber II, for 1 piece.
    • about 50 gr. onions in thin slices,
      approx. 30 gr. beef jerky in thin slats.
  • Stufe 4, die Herstellung.Stage 4, the making.

Der Teig wird auf ca. 1 mmm dünn ausgerollt, Größe ca 25 × 40 cm, oder 25 cm ⌀, auf einem gemehlten Holzbrett ausgebreitet und mit dem Belag I eingestrichen (ca. 100 bis 125 gr.), dann kommt der Belag II (ca. 50 gr. feingeschnittene Zwiebeln und 30 gr. Dörrfleisch) darauf.The dough is rolled out to a thickness of approx. 1 mm, size about 25 × 40 cm, or 25 cm ⌀, on a floured Spread out the wooden board and paint with the covering I. (approx. 100 to 125 gr.), then comes the Topping II (approx. 50 gr. Finely chopped onions and 30 gr. Beef jerky).

Nun wird der Flemmenkuchen von dem Brett direkt in den Ofen geschoben und auf dem Stein gebacken bei ca 450°.Now the Flemmkuchen is directly from the board put in the oven and baked on the stone at about 450 °.

Der so hergestellte Kuchen schmeckt köstlich.The cake made in this way tastes delicious.

Claims (2)

Verfahren zur Herstellung eines Flammenkuchens, dadurch gekennzeichnet, daß es aus vier Stufen besteht nämlich:
  • Stufe I, Teigzubereitung für ca 10 Stück.
    ca. 1 kg. Weizenmehl,
    ca. 0,25 Ltr. Wasser,
    ca. 0,25 Ltr. Bier.
  • Stufe II, Belag I, für ca 25 Stück,
    ca. 2,5 kg. Creme Fraiche,
    ca. 2,5 kg. saure Sahne,
    ca. 30 gr. Pfeffer,
    ca. 10 gr. Muskat,
    ca. 80 gr. Fondor.
  • Stufe III, Belag II, für 1 Stück.
    Ca 50 gr. Zwiebeln in dünnen Scheiben,
    ca. 30 gr. Dörrfleisch in dünnen Lamellen.
  • Stufe 4, die Herstellung.
Process for the preparation of a flame cake, characterized in that it consists of four stages:
  • Level I, dough preparation for approx. 10 pieces.
    approx. 1 kg. Wheat flour,
    approx. 0.25 liters of water,
    approx. 0.25 liters of beer.
  • Stage II, covering I, for approx. 25 pieces,
    2.5 kg. Creme fraiche Cheese,
    2.5 kg. sour cream,
    about 30 grams of pepper,
    approx. 10 gr. nutmeg,
    approx. 80 gr. fondor.
  • Level III, rubber II, for 1 piece.
    About 50 gr. Onions in thin slices,
    approx. 30 gr. beef jerky in thin slats.
  • Stage 4, the making.
Der Teig wird auf ca 1 mm dünn ausgerollt, Größe ca 25 × 40 cm oder 25 cm ⌀, auf einem gemehlten Holzbrett ausgebreitet und mit dem Belag I eingestichen (ca 100 bis 125 gr), dann kommt der Belag II (ca. 50 gr. feingeschnittene Zwiebeln und 30 gr. Dörrfleisch) darauf. Nun wird der Flammenkuchen von dem Brett direkt in den Ofen geschoben und auf dem Stein gebacken bei ca. 450 °.The dough is rolled out to a thickness of approx. 1 mm, size about 25 × 40 cm or 25 cm ⌀, on a floured Spread out the wooden board and puncture with the covering I. (approx. 100 to 125 gr), then comes the topping II (about 50 gr. finely chopped onions and 30 gr. Beef) on it. Now the flame cake gets straight from the board put in the oven and baked on the stone at approx. 450 °.
DE19853523684 1985-07-03 1985-07-03 Process and means for producing a "Flammenkuchen" (onion and bacon flan) Withdrawn DE3523684A1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
DE19853523684 DE3523684A1 (en) 1985-07-03 1985-07-03 Process and means for producing a "Flammenkuchen" (onion and bacon flan)

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
DE19853523684 DE3523684A1 (en) 1985-07-03 1985-07-03 Process and means for producing a "Flammenkuchen" (onion and bacon flan)

Publications (1)

Publication Number Publication Date
DE3523684A1 true DE3523684A1 (en) 1987-01-08

Family

ID=6274780

Family Applications (1)

Application Number Title Priority Date Filing Date
DE19853523684 Withdrawn DE3523684A1 (en) 1985-07-03 1985-07-03 Process and means for producing a "Flammenkuchen" (onion and bacon flan)

Country Status (1)

Country Link
DE (1) DE3523684A1 (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2760176A1 (en) * 1997-03-03 1998-09-04 Denis Toussaint Open savoury tart
RU2507786C1 (en) * 2012-10-10 2014-02-27 Олег Иванович Квасенков Cooked gingerbread production method
CN108378113A (en) * 2018-02-13 2018-08-10 山西海玉园食品有限公司 A kind of stone stone cake production method

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
FR2760176A1 (en) * 1997-03-03 1998-09-04 Denis Toussaint Open savoury tart
RU2507786C1 (en) * 2012-10-10 2014-02-27 Олег Иванович Квасенков Cooked gingerbread production method
CN108378113A (en) * 2018-02-13 2018-08-10 山西海玉园食品有限公司 A kind of stone stone cake production method

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