«The dough has a good taste, but it sticks too much to the baking paper, making it hard to roll out. Overall positive, but improvements are desired.»
«The dough has a good taste, but it sticks too much to the baking paper, making it hard to roll out. Overall positive, but improvements are desired.»
Why? You can only test, rate and make Migros even better if you're logged in.
Why? You can only test, rate and make Migros even better if you're logged in.
Practical and good! Unfortunately, it has happened to me several times that I have caught the "extra-thin pizza dough" in the refrigerated section between this pizza dough. Perhaps there needs to be a more obvious difference between these two types of dough, so that the dough is put back in the right place when it is changed. At first glance, they really do both look almost the same.
Hello MigiMo, thank you for your question. In which store did you notice this? Best regards, your M-Infoline team
Shoppyland
Hello MigiMo
It's annoying when products are put away or put back in the wrong place, I can understand that. The Migros Shoppyland team has been informed and is doing everything possible to ensure that the dough is placed in the right place. Best regards, your M-Infoline team
Why? You can only test, rate and make Migros even better if you're logged in.
Grüezi, I would like to know if the vegetable oils in the dough have been hardened? as far as I know, trans fats are not subject to declaration in Switzerland, but I would still be interested to know. kind regards
Hello PPARdelta, thank you for your interest. The vegetable oils in this pizza dough are non-hydrogenated. Best regards, your M-Infoline team
Why? You can only test, rate and make Migros even better if you're logged in.
Good day We are diligent pizza dough buyers and ask ourselves every time why the size of the dough is not adapted to the CH standard tray size. 99% of households have a 40x34 tray size. If you put your dough on it, at least 7 cm overlap on one side and 7 cm on the other side are empty. Why is that? We always cut off one end and put it on the other...kind of silly, isn't it? Looking forward to your answer
Hello gupi Unfortunately, ovens have standardized external dimensions, but the size of the interior varies. There is therefore a wide range of tray sizes. Depending on the manufacturer (Siemens, Zug, Electrolux, etc.), the edges have different heights or slope differently, so that the base dimensions of the trays are different. Unfortunately, this makes it 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. Unfortunately, the dough and baking paper mass cannot be changed and adapted at will. This means that we can only produce the doughs narrower but not wider. We are flexible in terms of length, but the dough can be easily stretched by hand or with a rolling pin and pulled to the desired width or length. We hope for your understanding and wish you a pleasant day. Kind regards from the M-Infoline team
Why? You can only test, rate and make Migros even better if you're logged in.
Guest
What kind of oil is used to make the pizza dough and where does it come from?
Sali guest
Thank you for your interest.
Rapeseed oil, olive oil and palm oil are used to make the dough. The rapeseed oil comes from Switzerland or the European Community, the olive oil from Spain and the palm oil from Africa, South America, North America, Central America or Asia.
Best regards from the M-Infoline team
Why? You can only test, rate and make Migros even better if you're logged in.
Practical and good! Unfortunately, it has happened to me several times that I have caught the "extra-thin pizza dough" in the refrigerated section between this pizza dough. Perhaps there needs to be a more obvious difference between these two types of dough, so that the dough is put back in the right place when it is changed. At first glance, they really do both look almost the same.
Hello MigiMo, thank you for your question. In which store did you notice this? Best regards, your M-Infoline team
Shoppyland
Hello MigiMo
It's annoying when products are put away or put back in the wrong place, I can understand that. The Migros Shoppyland team has been informed and is doing everything possible to ensure that the dough is placed in the right place. Best regards, your M-Infoline team
Why? You can only test, rate and make Migros even better if you're logged in.
Grüezi, I would like to know if the vegetable oils in the dough have been hardened? as far as I know, trans fats are not subject to declaration in Switzerland, but I would still be interested to know. kind regards
Hello PPARdelta, thank you for your interest. The vegetable oils in this pizza dough are non-hydrogenated. Best regards, your M-Infoline team
Why? You can only test, rate and make Migros even better if you're logged in.
Good day We are diligent pizza dough buyers and ask ourselves every time why the size of the dough is not adapted to the CH standard tray size. 99% of households have a 40x34 tray size. If you put your dough on it, at least 7 cm overlap on one side and 7 cm on the other side are empty. Why is that? We always cut off one end and put it on the other...kind of silly, isn't it? Looking forward to your answer
Hello gupi Unfortunately, ovens have standardized external dimensions, but the size of the interior varies. There is therefore a wide range of tray sizes. Depending on the manufacturer (Siemens, Zug, Electrolux, etc.), the edges have different heights or slope differently, so that the base dimensions of the trays are different. Unfortunately, this makes it 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. Unfortunately, the dough and baking paper mass cannot be changed and adapted at will. This means that we can only produce the doughs narrower but not wider. We are flexible in terms of length, but the dough can be easily stretched by hand or with a rolling pin and pulled to the desired width or length. We hope for your understanding and wish you a pleasant day. Kind regards from the M-Infoline team
Why? You can only test, rate and make Migros even better if you're logged in.
Guest
What kind of oil is used to make the pizza dough and where does it come from?
Sali guest
Thank you for your interest.
Rapeseed oil, olive oil and palm oil are used to make the dough. The rapeseed oil comes from Switzerland or the European Community, the olive oil from Spain and the palm oil from Africa, South America, North America, Central America or Asia.
Best regards from the M-Infoline team
Why? You can only test, rate and make Migros even better if you're logged in.
