Dear Migros, dear Migros children I noticed it a long time ago, but so far I've been able to get away with it. But not any more. The bread assortment and bread quality at Migros (and Coop!) is getting more and more "crazy" (bread AND rolls) A loaf of bread normally consists of flour, water, salt and yeast. (Possibly a pinch of sugar for the yeast.) But what you find in bread these days is beyond belief. Inulin (SUGAR), table sugar, guar gum, potato flakes, barley malt flour (SUGAR), added gluten, ascorbic acid ... the list goes on. What's more, you can practically only buy white bread - even if there is a reasonably dark bread, it has all this unnecessary garbage in it. And apart from the pretzel rolls, everything tastes the same: like cardboard. I can no longer find fine breads like Valais rye bread or sourdough bread anywhere. The branch in Rümlang is only equipped for tourists. In Zurich HB (Shopville) there's nothing "normal" any more either. The one original spelt or Uremmer bread (round, crispy) has disappeared again... I really wish Migros would take a leaf out of John Baker's book, for example. A really fine sour bread dough would be something! Or a fresh wholemeal(!) bread (and rolls!) would be feasible. People would certainly pay a bit more. (A loaf of white bread doesn't even cost 1.- at the moment, that's sick!) Please, dear Migros: remember how bread is really made. From which ingredients! Thank you
All replies (8)
I absolutely agree with you. And the good rye sourdough bread was also taken away from us. The substitute is not rye bread and is inedible. I often buy bread at Alnatura in Constance, they are fabulous. They can still bake real bread. And also brilliant real sourdough breads. The in-house bakeries at Migros are a disaster and if you say anything, you get told off. They can't even bake the bread they deliver properly. They are all still far too doughy on the inside.
I absolutely agree with you. And the good rye sourdough bread was also taken away from us. The substitute is not rye bread and is inedible. I often buy bread at Alnatura in Constance, they are fabulous. They can still bake real bread. And also brilliant real sourdough breads. The in-house bakeries at Migros are a disaster and if you say anything, you get told off. They can't even bake the bread they deliver properly. They are all still far too doughy on the inside.
Indios unfortunately that's the way it is. All breads are far too doughy on the inside, which is why I've recently started baking my own bread!
Indios unfortunately that's the way it is. All breads are far too doughy on the inside, which is why I've recently started baking my own bread!
I think it's terrible that not even home bakers, who are supposed to be bakers, can bake them properly. Even if they bake them according to instructions, they should be able to feel if the inside is still too doughy. We customers notice this too (the pointed baguette in Wil SG is really bad)
Hello Sunnestern Thank you for your comments on our bread range. It would be good if you could give us specific breads where the recipe bothers you. It is always a little difficult to give a general answer. We have just launched a new rye sourdough bread. The raw materials used are very limited. Here are the ingredients: Wheat flour, water, sourdough 21% (rye), rye flour 19%, yeast, iodized table salt, thickener: guar gum. Our Urkornbrot (now also available in Kleinbrot), might also appeal to you. The ingredients are: Einkorn flour 19 %, original spelt flour 19 %, wholemeal emmer flour 18 %, original spelt meal 15 %, water, sourdough (rye flour, malted wheat flour), sunflower oil, sesame 2.5 %, linseed 2.5 %, sunflower seeds 2.5 %, yeast, iodized table salt, wheat protein, malted barley flour. best regards Angela
Hello Sunnestern Thank you for your comments on our bread range. It would be good if you could give us specific breads where the recipe bothers you. It is always a little difficult to give a general answer. We have just launched a new rye sourdough bread. The raw materials used are very limited. Here are the ingredients: Wheat flour, water, sourdough 21% (rye), rye flour 19%, yeast, iodized table salt, thickener: guar gum. Our Urkornbrot (now also available in Kleinbrot), might also appeal to you. The ingredients are: Einkorn flour 19 %, original spelt flour 19 %, wholemeal emmer flour 18 %, original spelt meal 15 %, water, sourdough (rye flour, malted wheat flour), sunflower oil, sesame 2.5 %, linseed 2.5 %, sunflower seeds 2.5 %, yeast, iodized table salt, wheat protein, malted barley flour. best regards Angela
Thanks for the AW dear Angela I couldn't write down all the breads in the shopping rush, but I identified them from the pictures on Migipedia and commented on them there. Unfortunately, the sourdough bread thing is a bad joke. You call it rye sourdough - but the main ingredient is wheat. The predecessor was also much better in terms of taste. Unnecessary. The ancient grain bread is also a bad joke. Malt flour, wheat gluten, oil... Please make real bread that deserves the name! We no longer have a bakery in the village; when I go hiking I'm forced to buy non-bread. It's a real shame. I'm a Migros kid, but it's all about profit, cheaper and so on... :(
Hello Sunnestern Thank you for your comments on our bread range. It would be good if you could give us specific breads where the recipe bothers you. It is always a little difficult to give a general answer. We have just launched a new rye sourdough bread. The raw materials used are very limited. Here are the ingredients: Wheat flour, water, sourdough 21% (rye), rye flour 19%, yeast, iodized table salt, thickener: guar gum. Our Urkornbrot (now also available in Kleinbrot), might also appeal to you. The ingredients are: Einkorn flour 19 %, original spelt flour 19 %, wholemeal emmer flour 18 %, original spelt meal 15 %, water, sourdough (rye flour, malted wheat flour), sunflower oil, sesame 2.5 %, linseed 2.5 %, sunflower seeds 2.5 %, yeast, iodized table salt, wheat protein, malted barley flour. best regards Angela
The "new" rye sourdough bread is not rye bread!!!!! The previous one was brilliant and you incomprehensibly just took it out..................
Thanks for the AW dear Angela I couldn't write down all the breads in the shopping rush, but I identified them from the pictures on Migipedia and commented on them there. Unfortunately, the sourdough bread thing is a bad joke. You call it rye sourdough - but the main ingredient is wheat. The predecessor was also much better in terms of taste. Unnecessary. The ancient grain bread is also a bad joke. Malt flour, wheat gluten, oil... Please make real bread that deserves the name! We no longer have a bakery in the village; when I go hiking I'm forced to buy non-bread. It's a real shame. I'm a Migros kid, but it's all about profit, cheaper and so on... :(
Hello Sunnestern, thank you for your feedback. The product managers will take your points on board and discuss the issue internally. The wheat protein and malt flour are natural raw materials. Urkorn bread in particular is a very natural bread. I would like to take this opportunity to wish you a good weekend and send you my best wishes. Angela
Hello Sunnestern, thank you for your feedback. The product managers will take your points on board and discuss the issue internally. The wheat protein and malt flour are natural raw materials. Urkorn bread in particular is a very natural bread. I would like to take this opportunity to wish you a good weekend and send you my best wishes. Angela
Of course they are natural raw materials. So is sugar. But real bread doesn't need any of this. That's the crux of the matter. Flour, water, salt, yeast - voila. Bread, thank you too