You can no longer eat the cheap white bread and Ruchbrot in northwestern Switzerland!

Das günstige Weissbrot und Ruchbrot in der Nordwestschweiz kann man nicht mehr essen!

My family and I have been going from the Aargau account to Basel for years to buy bread, among other things, because it was always very tasty and crispy there. But now someone has apparently thought to shorten the baking time and make the loaves look like damp sponges because the demand was probably too high and the more expensive loaves fell by the wayside.
At first I thought it was a faulty series, but the new "recipe" has now been introduced in all the branches in Basel. The bread was so good, I would have paid twice as much, but no, someone had knowingly or unknowingly tweaked the baking time. I wasn't surprised that all the shelves were full of the bread for weeks on end, apparently I'm not the only one who noticed this change. When I once asked a sales clerk about this, she told me that she had once heard that a new oven had been purchased at Jowa in Birsfelden.
Now I'm seriously wondering how you can simply stop making something that so many people once liked?

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All replies (18)

Guest

Hello everyone

In the meantime, I have received feedback from the people in charge, and in the last few weeks we have often had damp weather, which is also noticeable in bread. A damp climate makes bread softer and less crispy, and we have noticed that this has a particularly strong effect on rye and white bread. Our bakery has recognized the problem and is currently testing various possibilities for improvement. In the meantime, we hope for many sunny and dry days. Kind regards, Tabi

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Frederica

Good evening @Tabi_Migros

Know a bakery confectioner I occasionally have a beer with. "In certain weather changes they have to lug bags and weigh by hand, even though the computerized system would work, but the flour in the containers would be too moist to make good bread."

Kind regards
Frederica

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Affenbrot

Hello Tabi

First of all, thank you for contacting Migros and investigating the cause, but I'm not sure if it was a joke. Bread is normally baked indoors and not outdoors, whether it's polar cold or 40 degrees in the shade doesn't matter to the bread in the oven. Rather, I believe that something went very wrong here, I could imagine that a change of management with the aim of achieving savings could have interesting effects. However, the bread remains on the shelves, I see it every second day and that's probably the reason why they want to do something about it, if it's true at all.

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stecki

Just buy your bread from the local bakery. If you knew how much waste (pig feed) the large bakeries (not just JOWA) produce, you would think twice about buying their bread anyway.

The excuse about the weather is a joke. In any case, there are fluctuations in flour quality and weather conditions, but that's not why the bread is moist and spongy afterwards. However, a good baker has this under control.

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Imperator

I'm sorry!
But the information that the weather, especially the humidity, has an influence
has an influence on the bread, especially the crispness, is no joke and also
lame excuse!
Humidity has an enormous influence!
Not only on the raw materials such as flour, but also on the finished bread!
Even super crusty breads become softer over time in humid weather as soon as they
cooled down!
As a baker, I am writing from experience!
As Frederica has explained, even the most modern systems "fail" in certain weather conditions!
You can counteract this somewhat by baking more vigorously, but then you also have to increase the amount of dough, as more moisture evaporates during longer baking and the loaves could then be too light.

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stecki

Imperator, I am also a trained baker and pastry chef. You can leave your last paragraph as it is. But that doesn't change the fact that a good baker has this problem under control and Migros does not. So it is wrong to blame the problem on the weather, it is simply due to a lack of flexibility or a lack of know-how.

Bread that is baked in the country is run through a standard program anyway, even an untrained person can do it. And that's probably where the problem lies.

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Guest

As far as the "rejects" are concerned, not only I, but also my acquaintances do not understand why such food cannot be reduced in price, or even better donated to Caritas and Tischlein Deck Dich, for example.

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Frederica

Have a nice Sunday, @Imperator, @stecki

"How do you get the flour when the outside temperature is > 30°C?"

Greetings
Frederica

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stecki

Depending on how warm it is, the dough must be kneaded longer when it is cold or ice must be added when it is hot. As ice is water, the amount of water must of course be reduced.

Depending on the humidity, the flour in the silos may also be moist and, in extreme cases, may even clump together and block the pipes. It is also important that the flour is not delivered already moist. Suppliers like to do this to save money. However, this is usually checked in large companies.

Basically, the baker must have the ingredients and the kneading, proofing and baking times under control. Unfortunately, not all plant operators come from the baking industry and know what a dough should look like.

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Guest

For the older ones among us, a "real" bread is moist and light on the inside and crispy and dark on the outside, like a classic Baslerbrot. Younger people, on the other hand, prefer soft bread. Michael Kleinert calls this "McDonaldization". "The proportion of non-crispy baked goods will continue to increase over the next ten years," he is convinced.

http://www.srf.ch/sendungen/puls/lifestyle/unser-taeglich-brot-ist-mitten-im-wandel

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