Anna's Best Pizzateig extra dünn

Hello Freakish, thank you for your message about Anna's Best pizza dough. Based on your description, we can well understand your uncertainty. Your concern is important to us and we have clarified this with our specialist department. We will be happy to provide you with more information below.

The small, dark spots are known as "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 this is, the more specks the flour contains.

On contact with oxygen or during storage, these remnants in the dough become discolored and dark spots are formed. The difference is purely visual and does not affect the quality of the dough in any way. We hope this information is helpful for you! Best regards, your M-Infoline team

Hello Sabrina_1111, thank you for your inquiry. We checked with our specialist department. The dough is still the same size as before and, above all, the same weight.

The article has the following values:
- Length: 380-420 mm
- Width: 240-360 mm

The rectangular shape may warp slightly. However, it can be pulled into the correct shape without any problems and without a rolling pin. Best regards, your M-Infoline team

Unfortunately, this is not an isolated case. I buy the dough regularly. It definitely got smaller (about 1 month ago) and about 10 grams too light. I suspect a hidden price increase. As is now unfortunately the case with almost all products. In my Migros store, the single cheapest bulb of garlic now costs 1.50. 3 times as expensive as at the other retailer with 4 letters.

Hello everyone, we have discussed your message about the pizza dough again with the supplier. There were definitely no adjustments, neither in the dimensions nor in the weight. We have also checked the retained samples. These are flawless. If you notice any further discrepancies, please send photos of the dough with the scale, lot number (letters and numbers) and best-before date by email to m-infoline@migros.ch. Best regards, your M-Infoline team

No

Hello Melxia, yes, if the dough is immediately packed for freezing after opening and then frozen. Best regards, your M-Infoline team

Hello Moove, although the ovens have standardized external dimensions, the interior can vary in size, which is why there are a variety 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. We cannot produce a dough size that fits all tray types. JOWA has oriented itself to the standard size of the leading oven manufacturers. We could produce the doughs narrower, but not wider. We are flexible in terms of length. Best regards, your M-Infoline team

Hello vonburg, thank you for your question. The dough is generally suitable for freezing. We recommend storing it for a maximum of 2 to 3 months. It is best to take the dough out of the freezer the evening before and put it in the fridge to defrost. It will then take about 12 hours before you can use the dough. Best regards, your M-Infoline team