On Saturday I wanted to buy puff pastry, when I grabbed the packet I saw with one eye 'without palm oil', great, I thought, perfect, then I looked again more closely and found the logo 'Vegan'! Wait a minute! Puff pastry! It needs flour, water, butter and salt! a) Why did it used to have palm oil in it? b) Why vegan? It's not puff pastry without butter! Say 'artificially layered something' for all I care, but not puff pastry! I then looked for real puff pastry, in vain, it does NOT exist! That's really weak, really! If there are vegans who buy this non-puff pastry, okay, no problem, you can, BUT please offer normal puff pastry for all the other 95% of customers, I think most shoppers are not even aware that it is no longer puff pastry. I asked a member of staff, keeping a safe distance, and she confirmed that the real puff pastry is only available in the really big branches.
All replies (6)
They've been without butter for years, I thought? Buy them somewhere else too, unfortunately the ones from Migros always stuck a bit when I rolled them out and never turned out the way I like them - crispy and crumbly.
Only the M-Classic, but the 'right' one is apparently only available in the really big MMMs.
Hello magoo, thank you for your contribution. I'm sorry that you don't like our puff pastry. In 2016 and 2017, we used the "Vegan" logo on all doughs - but the doughs were already vegan from a technical recipe point of view. We put the logo on the packaging due to the emerging trend. This makes it easier for customers to identify the product on the shelf. We did not make any changes to the recipe itself. We also offer butter puff pastry in the large Migros stores. You might like this one better. Kind regards, Luisa
Hello magoo, thank you for your contribution. I'm sorry that you don't like our puff pastry. In 2016 and 2017, we used the "Vegan" logo on all doughs - but the doughs were already vegan from a technical recipe point of view. We put the logo on the packaging due to the emerging trend. This makes it easier for customers to identify the product on the shelf. We did not make any changes to the recipe itself. We also offer butter puff pastry in the large Migros stores. You might like this one better. Kind regards, Luisa
Hello Luisa, thank you for your very kind explanation! It's not just about the taste either, with a ham croissant you hardly notice whether it has butter in the dough or margarine, BUT, EVERYTHING, puff pastry is made with BUTTER, period! Not with some artificially and industrially produced substitute product, even if there is a vegan trend, I don't care, puff pastry is puff pastry, and without butter it is NOT puff pastry.
Hello Luisa, thank you for your very kind explanation! It's not just about the taste either, with a ham croissant you hardly notice whether it has butter in the dough or margarine, BUT, EVERYTHING, puff pastry is made with BUTTER, period! Not with some artificially and industrially produced substitute product, even if there is a vegan trend, I don't care, puff pastry is puff pastry, and without butter it is NOT puff pastry.
I'm sorry, but even without butter, it's a puff pastry! The term refers to the flaky structure/consistency after baking. This is achieved by the physical leavening and loosening of the dough, which is caused by the hundreds of layers of dough/fat. Water in the dough evaporates, but cannot escape because of the layers of fat, allowing the pastry to rise. Of course! The taste of butter puff pastry cannot be topped!!! Nevertheless, puff pastry is also made with margarine, mainly for cost reasons! Margarine, which is a vegetable substitute for butter, has been around for almost as long as there has been margarine! And not only in large-scale distribution! Even small, company bakeries in the village, but it's still puff pastry!
Guest
I'm sorry, but even without butter, it's a puff pastry! The term refers to the flaky structure/consistency after baking. This is achieved by the physical leavening and loosening of the dough, which is caused by the hundreds of layers of dough/fat. Water in the dough evaporates, but cannot escape because of the layers of fat, allowing the pastry to rise. Of course! The taste of butter puff pastry cannot be topped!!! Nevertheless, puff pastry is also made with margarine, mainly for cost reasons! Margarine, which is a vegetable substitute for butter, has been around for almost as long as there has been margarine! And not only in large-scale distribution! Even small, company bakeries in the village, but it's still puff pastry!
Puff pastry simply needs butter and nothing else, before you buy the dough just read the list of ingredients on the packet to see what it contains, it will only save you further disappointment
Butter = cow's milk. Here is some food for thought on cow's milk. Yes I know, it's not great and pleasant at all and you can just ignore everything, I agree. I used to like butter and all those things too, but I can no longer ignore the many arguments against it, not under these circumstances. It's not just the dairy lobby that's taking the piss out of us... The more I know about these things, the more I lose interest in them. The taste is then just a minor detail and the variety of plant-based alternatives is very welcome... https://www.swissveg.ch/allgemeines_zur_milch Here is the debate with the milk lobby: https://www.swissveg.ch/milchluege Here also for Mother's Day, which has just passed... For the cow mothers, I'm crying... https://www.swissveg.ch/muttertag Yes, changing is hard, changing habits is very hard, but it works well if you want to and are open to other things!!! I couldn't imagine living without dairy products either, but change carefully, be patient and you'll be fine! Your own taste changes over time, I find that extremely interesting and enjoy observing it in myself! Example: In the past, I couldn't imagine replacing coffee cream, everything I tried tasted bad. Today I have several plant-based products as "favorites" that taste great in my coffee ;-)