Fire mass, plange
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
Plange Brandmasse is a special flour for making cream puffs, spritz rings and other fine pastries made from Brandmasse. The unusual combination of ingredients enables quick, problem-free baked goods to be made; there is no need for the laborious roasting of the mass. You only need to add water and whole egg to obtain a characteristic quality product. The pastries are particularly notable for their good consistency and long-lasting freshness. Cream puff recipe example: 500g Plange Brandmasse 500ml water (approx. 40C°) 800ml whole egg 150g fat 5g baking powder Smooth for 3 minutes and gradually add the egg, bake at 220°C.
Additional information about the product
Allergy Advice about the product (contain allergens) (17617)
Gluten: Weizen
Milk
Designation
Fire mass, plange
item number
17617
Content
10kg
Packaging
bag
Date of minimum durability
Up to Ø 267 days from date of shipment.
Gross weight
10,20 kg
Availability
NOW AVAILABLE
Quantity in stock
4
cooled Product
No, uncooled product
Rate of Taxation
7 %
EAN Code
4008549080886
BIO-certified
No
Intrastat number (Product number, customs tariff number, code number, HS code)
19012000
Manufacturer (Responsible entrepreneurs)
Georg Plange, PMG Premium Mühlen Gruppe GmbH & Co. KG, Hansastr. 6-8, 41460 Neuss, Deutschland.
produced in the country | ISO
Deutschland | DE
Ingredients
Basic mixture for choux pastries. Corn starch, WHEAT FLOUR, vegetable fat (rapeseed, palm), MILK PROTEIN, dried glucose syrup, table salt, thickener: carboxymethylcellulose E 466, anti-caking agent: calcium carbonate E 170, emulsifier: mono- and diglycerides of fatty acids E 471, raising agent: glucono-delta-lactone E 575, sodium carbonates E 500ii, LACTOSE. Basic recipes: Spritz rings: 1.0 kg Plange choux pastry, 1.1 kg whole egg, 1.4 kg water (40°C); Doughnuts: 1.0 kg Plange choux pastry, 1.6 kg whole egg, 1.0 kg water (40°C); Cream puffs: 1.0 kg Plange choux pastry, 0.01 kg baking powder, 0.3 kg cooking oil/baking margarine, 1.8 kg whole egg, 1.2 kg water (40°C); Processing instructions: Mix the ingredients well for 3 minutes using the all-in method until smooth. Sultanas can also be added to doughnuts. Pipe the mixture and bake in hot fat without a lid. Baking technique: Baking temperature: Spritz rings/doughnuts: 175°C; Cream puffs: 240°C (open the oven door for the last 5 minutes). Baking time: Spritz rings/doughnuts: 8 - 15 minutes (depending on the size of the pastry); Cream puffs: 30 minutes (depending on the size of the pastry). Store in a cool, dry place.
Properties: Protein from animal milk.
Properties: Protein from animal milk.
Nutritional table (17617)
per 100g / 100ml
Calorific value
1884 kJ / 448 kcal
fat
15,2 g
saturated fatty acids
4,7 g
carbohydrates
71,2 g
of which sugars
0,7 g
protein
5,8 g
salt
1,1 g
Gluten: Weizen
Milk