3 questions
Where does the grain for this flour come from? The only information provided is "Made in Switzerland." However, at the top of the fold on the purchased package, it says: SE/DE/HU/RU. Is that the origin of the grain? RU = Russia? Seriously?
Hello Scherich, After consulting with our grain buyer, we have determined that we purchase organic grain from Serbia, Germany, Hungary, Romania, and Czechia. We have never purchased grain from Russia. Based on your inquiry, we have noticed that our abbreviations do not correspond to the ISO 3166-1 coding list. We will make the necessary changes during the next organic filling process, changing Serbia from SE to RS and Romania from RU to RO. Best regards, your M-Infoline team
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Why does it have a dark brown stripe on the packaging if it is obviously semi-white flour with a milling degree of 75%?
It would also be practical to indicate the degree of milling directly on the packaging for all flours (by type, e.g. 405, 550, 1050...). That would be very helpful.
Hello alalea, thank you for your post. Color codes are important so that our customers can quickly find their product on the shelf - we have always used brown for this flour (but the color has nothing to do with the degree of grinding). We can inform you about this as follows. Flour types are mainly declared on flour packaging in Germany and France. The flour type indicates how many minerals in mg per 100 g of flour are contained in the dry matter and depends on the degree of milling. Most customers in Switzerland are not familiar with this information on flour types and it is therefore not printed on the packaging. Best regards, your M-Infoline team
Thanks for the answer, but I don't find it very helpful.
I know what the flour types stand for and also that the numbers are more common in Germany and France and that Switzerland often uses names such as half-white etc. rather than numbers. However, the types are also being used more and more in this country.
Type designations are simply very precise:
Type 400: white flour | degree of grinding: 0-30%
Type 550: white flour | degree of grinding: 0-65%
Type 720: semi-white flour | degree of grinding: 30-75%
Type 1100: smoked flour | degree of grinding: 30-85
Type 1900: wholemeal flour | degree of grinding: 0-98%
Many customers in Switzerland would also like to know what kind of flour they are buying.
A healthy diet is becoming increasingly important to many people and knowing exactly what they are buying is part of this.
I also find terms such as multigrain flour or farmer's flour unfavorable, you don't know anything about the degree of milling, I think it suggests a healthy bread, which is not really the case with semi-white flour, for example. But as long as the packaging doesn't say anything about the degree of milling, you can't make an informed purchase.
Hello alalea, thank you for your renewed feedback. We will be happy to pass on your comments to the specialist department. Best regards, your M-Infoline team
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Hi, what is the milling degree of this flour (or these flours)? Thank you!
Hello Nicky-Kern, thank you for your inquiry. We will be happy to help you: Organic farmer's flour is a special flour. The degree of grinding is approx. 75 - 80 %. Best regards, your M-Infoline team
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