Organic Florentine Mix
€260.87
Content:
20 KG
(€13.04 / 1 KG)
Prices incl. VAT plus shipping costs
- Organic
Product number:
12254
Product information "Organic Florentine Mix"
Dry mix for the production of Florentine pastries, bee sting or as a topping on cookies and other baked goods. Can also be made with other shell fruits or seeds, or the proportion of shell fruits, seeds increased to taste.
Preparation
Basic recipe: 500g Florentine-Mix, 125g flaked almonds, 125g almond slices. Mix all ingredients well. Fill 25g of the mixture each into Florentine rings (10 cm) or onto a silicone baking mat. Baking temperature: 180 °C (50 °C below roll temperature), baking time: approx. 8 minutes (depending on type of pastry, weight and oven type).
Ingredients
maltodextrin* ( corn), cane sugar*, palm oil*, blossom honey*, skimmed milk powder*, emulsifier: sunflower lecithi
*From Controlled Organic Cultivation
Nutritional Information and Product Details
Calories [kJ/kcal]
2,010/481
Fat
18.5 g
Of Which Saturated Fatty Acids
8.3 g
Carbohydrates
77.6 g
Of Which Sugar
45.8 g
Fiber
0 g
Protein
0.9 g
Salt
0.123 g
Product Number:
12254
GTIN/EAN:
4026363122544
Weight:
20 kg
Best Before:
7 Sept 2025
Organic Control Point:
DE-ÖKO-003
Nutritional values
Unprepared per 100 g
| Calorific value kj | 2010 kj |
| Calorific value kcal | 481 kcal |
| Fat | 18.5 g |
| Of which saturated fatty acids | 8.3 g |
| Carbohydrates | 77.6 g |
| Of which sugar | 45.8 g |
| Protein | 0.9 g |
| Salt | 0.123 g |
Allergens
| Gluten-containing cereal | No |
| Chicken egg | No |
| Peanuts | No |
| Milk | Yes |
| Celery | No |
| Sesame seeds | No |
| Lupines | No |
| Crustaceans | No |
| Fish | No |
| Soy | No |
| Nuts | No |
| Mustard | No |
| Sulfur dioxide and sulphite | No |
| Molluscs | No |
| Cashews | No |
| Spelt | No |
| Barley | No |
| Oat | No |
| Hybrid Strains | No |
| Kamut | No |
| Macadamia | No |
| Almonds | No |
| Brazil Nuts | No |
| Pecans | No |
| Pistachios | No |
| Rye | No |
| Hazelnuts | No |
| Sesame | No |
| Walnuts | No |
| Wheat | No |