1 question
Is it normal that the cream always clumps? Bought fresh, opened the bottle, lumps in it. But it tastes fine.
Hello Gugelibear, thank you for your comment, which we are happy to follow up. To enable us to trace the manufacturing process precisely, we would ask you to send us the following information about a container:
- the best-before date
- the batch or lot number
- the place of purchase
You will generally find the batch or lot number next to the best-before date. It usually starts with the letter L or a mixture of letters and numbers. Thank you in advance for your support. Best regards, your M-Infoline team
best before 22.02.23 no. 060118 purchased in oberwinterthur
25.02.23 060412 oberwinterthur same problem
Hello Gugelibear, thank you very much for your feedback. We really appreciate your help. As promised, we have made further enquiries with the relevant specialist department. This process took some time. We are sorry that we are only now getting back to you with news. During our investigations, I discovered that the formation of lumps is linked to the processing method. The cream is homogenized - but not stabilized. This can lead to a separation of the fat content, which is also known as "creaming". Based on your message, we are now checking whether we can add a corresponding note to the packaging: "shake well before use". We hope our efforts are in your interest. Best regards, your M-Infoline team
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