Anna's Best Dinkel Pizzateig

Hello MonaK, thank you for your message and the photo. In view of your description and after examining the picture, we understand why the pizza dough caused uncertainty. The impeccable quality of our products is very important to us. That is why we got to the bottom of the cause of the intense smell and the clearly visible discoloration. It took some time to clarify the matter with the relevant specialist department. We are sorry that we are only now getting back to you with news. We don't want to keep the results of our investigations from you any longer: The small, dark dots are so-called "specks". These are tiny fragments of husk that come from the wheat grain. They are found in all flour, and the frequency with which they occur depends on the degree of milling. The higher the degree of milling, the more specks the flour contains. On contact with oxygen or during storage, these residues in the dough become discolored and dark spots are formed. The deviation is purely visual and does not prevent the product from being used. Despite numerous investigations, we have not been able to determine the cause of the aroma you describe. However, you can be sure that we will continue to monitor the issue closely. Adjustments will be made if necessary. We apologize for the inconvenience. Whenever you are not satisfied with a product, you may return it to the place of purchase. You will receive a replacement or a refund at the store. We hope this information is helpful to you and that your experience with us will be positive again in the future. Best regards, your M-Infoline team

Hello flolo, thank you for your message. In light of your description, we understand why the product raised questions. You are right to contact us. This will give us the opportunity to follow up on your tip and clarify the matter further with the relevant specialist department. Below we inform you about the results of our exchange: The dark discolorations are so-called "specks". These are tiny fragments of husk that originate from the wheat grain. They are found in all flour, and the frequency of their occurrence depends on the degree of milling. The higher the degree of milling, the more specks the flour contains. On contact with oxygen or during storage, these residues in the dough become discolored and dark spots appear. The difference is purely visual and does not affect the quality of the dough in any way. However, the strong odor you described should not occur. Without more detailed information, such as the best-before date and the batch number (a combination of numbers and letters), we are unfortunately unable to trace the production process. However, based on our experience, we suspect that the packs you purchased were slightly damaged. As an immediate measure, we will check the density. If necessary, we will make adjustments. We hope our efforts are in your interest. Best regards, your M-Infoline team

Thank you for your detailed answer. Regarding the smell: the doughs didn't smell extremely strong, just a little. But maybe I just had the impression because I was already suspicious because of the coloring. Nevertheless, I find it strange that this phenomenon has never occurred in all the years that I have regularly bought this dough, and then three times in the last few weeks. I therefore think it would be a good idea to check the density. The best before date of the dough in the photo is 13.02.23. Unfortunately, I don't know where I can find the batch number.

Hello user, thank you very much for your compliment! Our investigations have shown that, unfortunately, there is currently no pure spelt pizza dough in the pipeline. The addition of wheat flour is important for the consistency and baking properties of the dough. We regret not being able to give you more positive feedback. Best regards, your M-Infoline team

Hello sanjsch, we have not made any changes to the recipe. So that we can trace the production, I would ask you to give us the best-before date and the lot number (starts with L and consists of letters and numbers). For now, have a nice day. Best regards, your M-Infoline team

Hello Kamala88, thank you for letting us know. This is an error on the packaging. The vegan logo should also be present on the latest design, as the dough is still vegan and also has a corresponding approval from Swissveg or a valid certificate. We will adjust this accordingly for the next print - thank you for pointing this out! Best regards, your M-Infoline team

Hello Thomy_G, thank you for your inquiry. Unfortunately, the ovens only have standardized external dimensions, but the interior can vary in size. There is therefore a wide range of tray sizes. Depending on the manufacturer, the edges have different heights or base dimensions. Unfortunately, it is impossible for us to produce a dough size that fits all tray types. JOWA has oriented itself to the standard size of the leading oven manufacturers. The dough and baking paper cannot simply be changed and adapted at will. This means that we can only produce the doughs narrower, but not wider. However, we are flexible in terms of length. Best regards, your M-Infoline team

Hi Kurme16↵I'm sure it has something to do with the coronavirus situation. All the pizzas that would be destroyed in the restaurants are now being made at home 🍕↵Missing my favorite toast and multigrain bread too. The circumstances may improve in the near future ↵Best regards↵Frederica

Hello Kurme16, we are currently not producing Anna's Best spelt pizza dough so that we can focus on the most popular products. We are saving capacity in order to be able to meet the high demand for toast and dough during this special time. We apologize for this, but hope that you will be able to switch to another item during this time. To Frederica: The demand for our toasts is extremely high and the supplier is producing at its limit. Nevertheless, there may be delivery bottlenecks - please accept our apologies! Best regards, your M-Infoline team