«Highly favored dough, praised for its taste and versatility. Many appreciate the healthy spelt alternative but wish for a fully spelt version.»
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Hello, this dough is simply excellent. However, if we want to make a rectangular belch for the family, it won't work with this product... Can't you also make it rectangular?
Hello simonk1, we have gladly informed our specialist department about your comment. They will be happy to consider your suggestion when the range is next revised.
Until then, we ask for your patience and hope to continue welcoming you to our store - see you soon in your Migros! Best regards, your M-Infoline team
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We really like the cake batter. But we would prefer an organic spelt cake batter. (As has been available in the Coop for a long time.) Is one of these being planned?
Hello Lamuda, thank you for your inquiry. We are delighted that you like the cake batter. We are constantly working on reviewing our selection to adapt it to our customers' preferences. A spelt variant in organic quality as requested by you is currently not planned. However, we will be happy to consider your suggestion when we revise our range in the future. Best regards, your M-Infoline team
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Is not spelt dough, has wheat flour in it...........fraud
Hello indios, thank you very much for your suggestion. We do not add wheat to the spelt dough: We make the dough from spelt and use wheat flour or wheat starch to dust the production line (to prevent the dough from sticking to the production equipment). As a considerable amount of wheat flour and wheat starch sticks to the dough during the production of the rolled dough, we declare the wheat flour and wheat starch in the list of ingredients. This information is particularly relevant for allergy sufferers. Best regards, your M-Infoline team
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Why make a spelt dough if it still contains wheat? It is not suitable for those who have a wheat intolerance and a similar product without wheat is not available.
Hello Bratschist, thank you for your question. We do not add wheat to the spelt dough: We make the dough from spelt, but wheat flour or wheat starch is used to dust the production line (to prevent the dough from sticking to the production equipment). As a considerable amount of wheat flour and wheat starch sticks to the dough during the production of the rolled dough, we declare the wheat flour and wheat starch in the list of ingredients. It is therefore a great pity that allergy sufferers cannot enjoy the product. We will be happy to note your request. Best regards, your M-Infoline team
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I love this dough for flat cakes (Wähen), whether sweet or savory. But I think it would be great if it became "original spelt" cake dough instead of "just" spelt dough, of course with original spelt from Switzerland, wouldn't that be possible, dear Migros?
Hello Cherryteens, we're delighted that you like our cake batter so much. Urdinkel is a brand used in Switzerland for spelt from specified cultivation. It guarantees the exclusive use of old Swiss spelt varieties that have not been crossed with modern wheat. There are currently no plans to offer an original spelt dough. We will be happy to take your request on board and consider it when the opportunity arises. Best regards, your M-Infoline team
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Hello everyone, I think it's a shame that wholemeal spelt flour is now added to spelt cake dough, it tastes too much like wholemeal and doesn't go at all well with a fine fruit flavor. The spelt pizza dough no longer tastes good either since wholemeal flour has also been added.
Hi eho49 It's a shame that you don't like the new spelt dough variants. Internal tastings of the spelt doughs at JOWA and MGB revealed a slight preference for the wholemeal dough. In the case of spelt cake dough, the wholemeal variant was almost exclusively rated better. The difference was smaller for the spelt pizza dough, but here too the wholemeal variant was preferred. We hope you understand and wish you a sunny afternoon. Kind regards from the M-Infoline team
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