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.
Spice variety | Cinnamon, Ginger, Nutmeg |
Origin | France |
Allergens contained | Contains no allergenic ingredients that require labelling |
Item number | 23633672 |
Manufacturer | Butty |
Category | Spices + Salt |
Manufacturer No. | 823281 |
Release date | 4.1.2023 |
Spice variety | Cinnamon, Ginger, Nutmeg |
Origin | France |
Description | Spice mix for gingerbread |
Allergens contained | Contains no allergenic ingredients that require labelling |
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 | Darkness, Dry, Protected from light |
Scope of delivery | 1piece(s) |
Weight | 20 g |
Length | 15.90 cm |
Width | 8.60 cm |
Height | 1.20 cm |
Weight | 22 g |
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. |