Laugenecke
Savoury lye pastry from laminated brioche dough, frozen and oven-ready. The salty alternative on the breakfast counter.
Savoury lye pastry from laminated brioche dough, frozen and oven-ready. The salty alternative on the breakfast counter.
Preparation
| Oven | Temperature | Baking time | Note |
|---|---|---|---|
| Fan oven | 160 °C | 6–9 min | Reheat only |
| Condition | Fully baked, reheat only |
| Thawing | 15–25 min at room temperature |
| Core temperature | at least 75 °C |
| Storage | at least −18 °C · Do not refreeze. |
Heat the product through completely. Figures from the baking guide, as of August 2026.
Product data
| Weight | 70 g |
| Diet | vegetarian |
| Storage | -18 °C |
| Shelf life | 90 days from production, frozen at -18 °C |
Ingredients
WEIZENmehl (Tipo 00), Butter (MILCH), MILCH, Wasser, Honig, Meersalz, Hefe, Kaiser Natron.
Allergens
Glutenhaltiges Getreide (Weizen), Milch (einschließlich Laktose).
Nutrition
| per 100 g | |
| Energy | 1518 kJ |
| of which kcal | 365 kcal |
| Fat | 24,6 g |
| of which saturates | 16,2 g |
| Carbohydrate | 29,3 g |
| of which sugars | 2,8 g |
| Protein | 5,7 g |
| Salt | 1,66 g |
Figures per piece, current recipe. Binding specifications on request.
Frequently asked questions
How do I bake Laugenecke?
Fan oven: 160 °C, 6–9 min. Core temperature at least 75 °C; heat the product through completely.
What format do you supply Laugenecke in?
Format: Single pieces, approx. 70 g; Dough: Laminated brioche dough, lye-dipped.
Do I need to thaw Laugenecke before baking?
15–25 min at room temperature. Fully baked, reheat only.
How do I store Laugenecke and how long does it keep?
Store at -18 °C. Shelf life is 90 days from production. Do not refreeze.
Can I test Laugenecke as a sample?
Yes. Tell us two or three products that could work on your menu — we will send a sample to test in your own kitchen, with no obligation. Request via the contact form or by email to info@tastebase.de.