Anna's Best Pizzateig ausgewallt
Brand: Anna's Best 
Label: V-Label vegan
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9 questions
Why do you allow fully hydrogenated fat? This is a non-natural ingredient. There is no excuse. When it comes to Anna's Best, I wouldn't expect such cheap ingredients. We all know why. To make more money and profit from consumers. I will never buy the product again. I am fed up with bad fats, too much salt or sugar. It's all for profit! When will you ban all hydrogenated fats in all Migros products? I have already complained. Migrosinfo line informed me to complain in the store. In the store I was told to contact the infoline. Ridiculous. An annoyed consumer! Anna's Best for me means hydrogenated fat and unhealthy!
Most of the food in the supermarkets is junk food. Yes, just like this product. Unfortunately. No wonder there is so much cardiovascular disease.
So why isn't the dough available in the same size as the mbudget xl dough? my oven is also 40x35. And why does it feel like the mbudget is always sold out online?
Hello Cloede87654, thank you for your inquiry. We decided on these dimensions firstly because they are suitable for all standard baking trays. Secondly, the width of the system sets a maximum. In addition, Anna's Best and M-Budget are two different labels. In addition to the recipe, the products also differ in the units (580 grams versus 800 grams). As far as availability on Migros Online is concerned, the store is managed independently. We therefore ask you to contact the relevant specialist department directly using this contact form. Best regards, your M-Infoline team
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A small hint for the M-Infoline that there is no "comparable feedback" to that of andreamueller: In the reviews, there are various comments on the format and that it is too small/too narrow for CH standard baking trays/ovens... This is a concern that many customers have, especially as only a small proportion of them comment on it here...
Hi Isa, thanks for your post. Unfortunately, the ovens probably have standardized external dimensions, but the interior varies in size. 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. 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 could only produce the doughs narrower but not wider. We are flexible in terms of length. However, the dough can be stretched very well by hand or with a rolling pin and pulled to the desired width/length. Best regards, your M-Infoline team
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I have found that the pizza dough is too small and has to be rolled out again before use so that it fits on a standard oven tray for Swiss ovens. An important product benefit, namely that the dough does not need to be rolled out, is therefore lost. What objective reasons are there for not producing the product in the 40 x 35 cm size? PS: I have read CHfisch's question. Unfortunately, I can't quite understand your answer. Of course there are different suppliers and baking tray shapes and it is also understandable that Migros cannot produce and sell every size. But why should the 40 x 25 cm size be the best? Is there empirical evidence that over 50% of households use baking trays measuring 40 x 25 cm or smaller? If not, I suggest you add the product to your innovation pipeline. As already mentioned, you can significantly increase the perceived product benefit. Here is an attempt to quantify the benefits: Let's assume that an average household bakes 10 pizzas a year at home and saves 5 mins of preparation time with a perfectly proportioned, rolled out dough on the baking tray. With 3.6 million households, this corresponds to 180 million minutes or 3 million hours that can be saved per year. Assuming an average hourly wage of CHF 20, this results in opportunity costs of CHF 60 million.
Hello andreamueller, please excuse the long wait. Migros obtains all its pizza dough from Jowa, which produces a high-quality and varied range for us in different sizes. The dimensions are based on technical production specifications, commercial ovens and baking tray dimensions as well as marketing aspects such as portion size and customer acceptance. This pizza dough is our absolute sales leader, we have no comparable feedback. So if we adapt this product, there is a big risk that the new size will no longer be right for other customers. We recommend that you either roll out the 40x25 dough yourself a little thinner, use the M-Budget 42x36 cm pizza dough for a larger size or switch to the M-Classic pizza dough balls. These can be rolled out to the size you prefer. Best regards, Your M-Infoline Team
Thank you for your feedback. I understand that you are concerned about market share and don't want to jeopardize it lightly. However, it is very unlikely that increasing the perceived value of the product will reduce market share. It would be interesting to hear what the responsible product manager at Jowa has to say about this proposal.
Hello andreamueller, thank you very much for your feedback. As we do not want to take the risk of changing a bestseller, we will not make any changes to the size. However, we have of course forwarded your feedback to our pizza department. Kind regards, your M-Infoline team
Ok that's why I've always ordered the mbudget dough because it fits, but otherwise I'm not a mbudget customer. It would also be good to include the size of the dough in the description thanks
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Hello I have now measured the oven trays of myself and 4 friends from different cities in Switzerland. None of them are 40 cm long in the largest dimension of the inner surface (where the pizza dough lies) (but they are from outer edge to outer edge). Most of them tend to be square (not quite, but almost) - so far away from 40x25 cm. So I did some quick research online! If you also look at the usual construction standards for Swiss kitchens, the current dough size makes absolutely no sense: https://de.wikipedia.org/wiki/Schweizer_Mass-SystemOvens are 55 cm wide, after deducting the outer walls there is usually less than 45 cm left for the tray - but that includes the edge. 15-20 cm are lost in the depth, leaving a maximum of 35-40 cm of the 55 cm (again, the edge of the tray has to be deducted). So I would be really curious to know where Migros has found an oven that takes an elongated dough instead of a square one! Perhaps in the EU? Ovens there are 5 cm wider!(https://de.wikipedia.org/wiki/Schweizer_Mass-System#Vergleich)Please take the feedback seriously, observe Swiss standards and finally adjust the dough size! Thank you!
Hello CHfish-ch Please accept our apologies for only getting back to you now. We take your request seriously and have discussed it with our specialists. It is correct that the ovens have standardized external dimensions (55 or 60 centimeters), but the interior varies in size. There is a wide range of tray sizes. Depending on the manufacturer (Siemens, Zug, Electrolux and similar), the edges have different heights or slope differently, so that the base dimensions of the trays are different. It is impossible to adapt the dough to all existing sizes. Not only the different models and standards prevent this, but also whether the oven was manufactured before or after 2010 has an influence. For this dough, we have oriented ourselves to the standard size of the leading oven manufacturers. However, if a different shape is more suitable, the dough can be easily stretched by hand or with a rolling pin and pulled to the desired width or length. We hope that our explanation is comprehensible and hope that you will continue to enjoy preparing your pizzas with our pizza dough. Kind regards from the M-Infoline team
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The existing format is really annoying and impractical! I have heard the same opinion from so many people. As far as I know, all new ovens have the same format. Why is Migros adapting the format to this new or most used tray size ? To gain more satisfaction and market share, Migros should really think about this : a differentiation from Coop, which also has the same format. Thanks for your feedback
Hello cfreak0 Thank you for your feedback. We're sorry that you don't like the size of the pizza dough. There are different sizes of ovens on the market. We have adapted our doughs to the most common size accordingly. Naturally, we have also adapted our production machines to this format. This cannot be changed again without massive additional costs. Of course, we are constantly adapting our range to the changing needs of our customers and will continue to keep an eye on this issue. We are here for you and hope you continue to enjoy your visit to Migipedia. Best regards from the M-Infoline team
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The Anna's Best pizza dough (fresh from the fridge) tears when rolled out. It tears at the beginning and it also tears in the middle. It is really difficult to remove the dough from the baking paper. The tearing happens to me with 4 out of 5 pizza doughs
Hello corueegg
Thank you for contacting us
We regret that the quality of the pizza dough often gives cause for complaint.
The responsible specialist department assumes that there was an interruption in the cold chain between production in our regional bakery and purchase in the store. A brief exposure to heat followed by cooling can activate the yeast and cause the dough to crack or stick.
Please let us know in which store you shop so that we can investigate this matter.
We look forward to receiving your feedback with your reference IN_1437247 and send you our best regards from the M-Infoline team.
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There seems to be a standard for baking trays. In other words, all plus or minus the same surface area. So why are rolled-out pizza doughs not adapted to this size? When I buy a rolled-out dough, I don't want to get out the rolling pin to shape the dough, which is too narrow and too long, into a more suitable form.
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Unfortunately, I also had to realize this. Can Migros please change this? Thank you.
We're currently making pizza again (I'd like to take this opportunity to praise the new spelt dough, it's great, at least in terms of taste) and once again we're asking ourselves why the dough has a seemingly arbitrary format that doesn't fit on normal baking trays. So I would like to push the question a little further here. In my opinion, there is no reason not to produce the dough in the standard size.
Hello Mr. Koch
Thank you for your message.
Unfortunately, ovens and baking trays are not standardized in Switzerland.
The problem with the dimensions of the rectangular rolled-out doughs is not new to us. Unfortunately, it is not so easy to find a size that satisfies all our customers. Swiss households use different ovens with different tray sizes. Even within the oven range of a single manufacturer, there are different tray sizes. A survey of the relevant oven manufacturers has confirmed this fact. We have tried to find a "universally" applicable size with our selected doughs. We are sorry that we have not found the right size for your baking tray.
We hope you still enjoy the dough and wish you a nice weekend. Your M-Infoline Team
Thank you very much for your feedback. I assumed that there was a standard because my previous ovens were all roughly the same. If this is not the case, then of course I fully understand the solution I am now using.
Another lesson learned!
We'll just keep wallholing, it's not the taste that's the problem ;)
Thank you!
The mbudget xl dough fits better but is always sold out. At least online
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The M-Classic pizza dough is or was better than many a "fresh" pizza dough! Will it no longer be available in the future?
It was also available in ball form or was that Anna's Best?
Hello Joas Meyer
Thank you for your feedback. We still have the 300g M-Classic pizza dough in our range. However, it is now only available in the larger stores.
Best regards from the M-Infoline team
Many thanks for the feedback!
Is the Limmatplatz Zurich branch one of the "supplied" branches? :-)
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