2 questions
Guest
Dear Migros, why do your sweet Annas-Best and "homemade" cherries contain palm oil? The cherries are from Switzerland (which is great!) but you still have to use problematic palm oil. Can't that be changed? You can do the same with the salty wafers... Thank you and best regards
Hello Rabibabbi, thank you for your inquiry. We regret that the composition of the product has given you cause for complaint. We will be happy to provide you with the following information: The palm oil is contained in the cake glaze. For this reason, you will not find it in the savory wafers. We are currently testing a switch to drip-free fats. If this project proves successful, we will adapt the recipe accordingly. However, the process will take a little time, so we ask for your patience. Best regards, your M-Infoline team
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In my youth (no, I'm not old, only a little over 30 :D), the wähen still had a tasty puff pastry base. Now, however, they have a kind of wheat flour base with no taste. Why did they change back then? The wafers with a puff pastry base were much tastier. I would be very interested to know the reason for this change? :)
Dear bonbon, thank you for your contribution. When making wähen, it is usual to use a cake dough (grated dough). Making a quiche with puff pastry is rather special. The puff pastry quickly becomes soft and "soggy" due to the moist fruit. In any case, the recipe has not been changed recently - it must have been quite a while since the wähen had a puff pastry base. Kind regards, your M-Infoline team
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