Crispy Franz Bio

• It tastes like a "real baguette" and is addictive for more. You can't stop eating it 
• Is prepared in 5 minutes
• To bite in: that runs you Water in the mouth together 
• The baguette is crispy on the outside and loose on the inside 
• It succeeds perfectly and has one great consistency. It's very tasty and Well tolerated. 

Our crispy Franz is:

• Histamine and gluten -free laboratory test
• lactose -free
• yeast -free
• corn -free
• nut -free
• egg -free
• celestial
• soy
• sugar -free
• vegan
• organic

Average energy and nutrient content per 100 g

• Seat value: 1419 kJ / 335 kcal
• Fat: 1.56 g (of which saturated fatty acids: 0.31 g)
• Carbohydrates: 74.17 g (of which sugar: 0.38 g)
• Fiber: 5.89 g
• Protein: 3.93 g
• Salt: 1.93 g

All information is subject to the fluctuations that are common in natural products.

Instructions with yeast:

Preparation time: 5 minutes

Rest time: 20 minutes

Baking time: approx. 40 minutes

Add: 350 ml of water, ¾ cubes fresh yeast, 1 teaspoon of sugar or rice syrup, 3 tablespoons of oil, 2 tablespoons of Verjus/vinegar

• Preheat the oven to 225 ° C top/bottom heat. Fill an ovenproof bowl with water and place on the oven floor 
• Dissolve the yeast with sugar in 350 ml of lukewarm water. 
• Add the baking mix to yeast water with oil and verjus. Knead everything for about 4 minutes with a food processor or the hand mixer.
• Let the dough go in a warm place with a tea towel.
• Knead the dough again well on a floured work surface and divide into 2 same pieces. Every piece of dough is elongated to a baguette
  shape. At the end, twist the dough strand 2-3 times.
• Cut the baguettes 3-4 times across and place on a baking sheet lined with baking paper or a baguette plate.
• Put the baking sheet in the preheated oven and bake for about 30-35 minutes. Then let cool on a grid. While cooling
  the baguettes become crispy and soft. Enjoy freshly after cooling.

Instructions with baking powder:

Preparation time: 7 minutes

Rest time: as long as the oven is pre -kept

Baking time: approx. 40 minutes

Add: 100 ml sparkling water, 350 g curd, 18-20 g baking powder, 3 tablespoons of oil, 2 tablespoons of Verjus/vinegar

• Preheat the oven to 225 ° C top/bottom heat. Fill a ovenproof bowl with water and place on the oven floor.
  
• Put the baking mix in a bowl and add the baking powder. Mix the mixture.
  
• Add curd, sparkling, oil and verjus to mix and knead with a food processor or hand mixer for a few minutes.
  
• Knead the dough again well on a floured work surface and divide into 2 same pieces. Each piece of dough is elongated to form a baguette. At the end, twist the dough strand 2-3 times.
  
• Cut the baguettes 3-4 times across and place on a baking sheet lined with baking paper or a baguette plate.
  
• Put the baking sheet in the preheated oven and bake for about 40 minutes (depending on the oven). Then let cool on a grid. The baguettes are crispy and soft while cooling.
  Enjoy freshly after cooling.
  

Shelf life / storage

• It is best to enjoy prepared baguettes freshly. 
• Store the baking mixture cool and dry.
• MHD from the production date: approx. 15 months

Where and how is it produced?

The crispy Franz is manufactured in our in -house manufactory in Saarland, Germany, bottled and gently packed by the specialist.
We carefully developed the recipe, tested the histamine content and selected high -quality raw materials.

The flour for the crispy Franz come from regional and fair cultivation. Our partner mill personally knows many of the farmers and relies on long -term partnerships with the growers. This also includes visits in the fields, in which our partner mill can get an idea of ​​the quality and the optimal ripening and harvest time. From the field to the bag, everything can be tracked very transparently.

As soon as the flour arrives, they are lovingly put together in the Histaminikus Manufaktur by hand and mixed in the drum mixer. Our employees with passion ensure that the crispy Franz is packed and closed by hand in the bags. Real manual work is still very important at Histaminikus.