Anna's Best Kuchenteig Backschale

Hi abbel, thank you very much for your message and photo. We are very sorry that the plastic of the tray has melted and we would like to find out the cause. In order for us to make further investigation, please send us the requested information below and the photo using this contact form.

- the minimum shelf life date
- the batch or lot number

The batch or lot number is usually found next to the minimum shelf life date. It usually begins with the letter L or consists of a combination of letters and digits. We thank you in advance for your valuable cooperation. Best regards, Your M-Infoline Team

Hello Kuchenblech-22-, we are pleased that you like this product! We have discussed your report regarding the melting of the tray with our specialist department. They have informed us that the baking tests we carried out were flawless. Only at temperatures above 200 °C did the edges start to shrink, which is due to the fact that there is no contact with the product. Kind regards, your M-Infoline team

Good morning HandulaM-Infoline replied to a similar question on Curious four days ago Best regardsFrederica

As mentioned below by Curious, that doesn't explain why it has to be plastic... I won't be buying this product again...

By the way, I found the same cake base with a cardboard baking tray at coop today... Apparently coop is also able to produce cardboard trays with a high rim so that the icing doesn't run under the dough... I can only recommend it if you want to get away from plastic

Hello Handula, thank you for your inquiry. We have changed the material from cardboard to "CPET" for the following reasons: - The rim is now higher overall, so you can use more icing/filling. - The dough no longer contracts in the tray, so no more icing can get between the dough and the baking tin. - The tray is now more stable than before. However, we are already looking into alternatives that are both more environmentally friendly and do not affect the quality of the product. This process will take some time, so please be patient. Kind regards, your M-Infoline team

Have you ever thought of simply transferring the pie crust to a simple cake plate? And no more problems

Hello GALIA15, thank you for your message. There are cake batters without molds, but also batters with molds for customers who want a little more convenience. Best regards, your M-Infoline team

Hello curious, thank you for your question. We decided to make this adjustment because with the new shape, the dough in the tray no longer contracts, so no more icing gets between the dough and the baking tray. The tray is now also more stable; previously it was difficult for customers to transport a filled baking tray into the oven. We also decided to make the rim higher. This means you can use more icing or filling. Best regards, your M-Infoline team

mmmnaja... that's true, but I was able to solve this problem by using a bit less icing and placing the baking tray on the baking sheet from the start. However, you didn't address the core of my question as to why it has to be PLASTIC. And that in this day and age, when people want to save on (disposable) plastic (hopefully at some point in Switzerland too, which produces the most plastic waste in Europe) But thanks for the answer!

Dear Raika, thank you very much for contacting us. Sorry for the long wait. We had technical problems. Without a photo or best-before date, it is difficult to determine the cause as we cannot check the production documents from that day. We regret that you were not satisfied with our cake batter. An irregular height of the edge can occur if the dough block is not placed in the middle of the baking tray. When pressing the dough block into the baking tray, there may be too little dough on one side to completely fill the edge area. As there is no visual check between pressing and packing, such a defect cannot be detected. Please accept my apologies. Best regards, your M-Infoline team

The height of the edge was always too low on my puff pastry pie in a bowl. There was no shifting of the height in the bowl. That's why the icing regularly overflows. And, some icing is a must, which is why I no longer buy prepared bowls. It's a shame, really, if it's supposed to be quick. Is there a solution? Thanks to the "clarification team"

Hello sterne, thank you for your question. In this case, we can recommend that you try the cake batter again. We recently redesigned the baking tin. The icing should now run out less and the tin is a little more stable. Best regards, your M-Infoline team

If by cheesecake you mean Swiss cheesecake (and not the German word for quark cake), I don't see why it wouldn't be suitable. Have you ever seen a different base being used for a cheesecake than for a fruit cake? As a pastry chef, I certainly haven't.

The logical/smart answer to this stupid question from "stecki" ;-(
Quote:
Have you ever seen that a different base is used for a cheese quiche than for a fruit quiche?
End of quote

Sali guest
Thank you for your question.
You can definitely use the cake dough in the baking tray for a cheesecake.
However, our puff pastry in the baking tray and shortcrust pastry (also in the tray) are also suitable.
We hope this helps you and wish you a great day.
See you soon!
Best regards from the M-Infoline team