Butty Gingerbread spice

20 g
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Product details

Butty's gingerbread spice is a carefully composed spice mix that has been specially developed for the preparation of gingerbread. With a content of 20 g, this spice is ideal for adding an aromatic flavour to traditional Swiss gingerbread. The blend contains a harmonious combination of spices that enhance the characteristic flavour of gingerbread and enrich the baking experience. Made in France, Butty offers an authentic ingredient that no Christmas bakery should be without. The spice is versatile and can also be used in other baked goods or desserts to add a festive flavour. It does not contain any allergenic ingredients that require labelling and is therefore suitable for a wide target group. Ideal for the preparation of gingerbread. Made in France. Contains no allergenic ingredients that require labelling.

Key specifications

Spice variety
CinnamonGingerNutmeg
Origin
France
Allergens contained
Contains no allergenic ingredients that require labelling

General information

Item number
23633672
Manufacturer
Butty
Category
Spices + Salt
Manufacturer No.
823281
Release date
4.1.2023

Food properties

Spice variety
CinnamonGingerNutmeg

Origin

Origin
France

Content characteristics

Description
Spice mix for gingerbread
Allergens contained
Contains no allergenic ingredients that require labelling

Nutritional information per 100g

Energy in kcal
322 kcal
Fat
10.20 g
thereof saturated fatty acids
1.40 g
Carbohydrates
29.70 g
thereof sugar
1.10 g
Protein
10.30 g
Salt
0.06 g

Storage

Storage
DarknessDryProtected from light

Scope of delivery

Scope of delivery
1piece(s)

Product dimensions

Weight
20 g

Package dimensions

Length
15.90 cm
Width
8.60 cm
Height
1.20 cm
Weight
22 g

Ingredients and instructions for use

Ingredients
Cinnamon, aniseed, coriander, star anise, ginger, cloves, nutmeg.
Instructions for use
500 g flour, 2 tablespoons gingerbread spice, 85 g sugar, 250 g honey, 1.25 dl milk, 1/4 tablespoon baking soda, 1 egg yolk. Knead all the ingredients into a dough and leave to rest for about 1/2 hour. Roll out the dough, cut out the gingerbread, brush with the egg yolk beaten in a tablespoon of water. Bake at approx. 200°C for 10-15 minutes.

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