I would like to see a normal pretzel bread added to the bread range. The dough would be like the small pretzel rolls, just in the shape of a normal loaf. It would also be desirable if a spelt plait (made from pure spelt flour) were also added to the range. Many people cannot tolerate wheat, but spelt is very well tolerated.
I would like to see a normal pretzel bread added to the bread range. The dough would be like the small pretzel rolls, just in the shape of a normal loaf. It would also be desirable if a spelt plait (made from pure spelt flour) were also added to the range. Many people cannot tolerate wheat, but spelt is very well tolerated.
Guest
Hello indios
Thanks for your suggestion. I have to admit: I've never thought about making a whole pretzel loaf instead of just the small rolls.
However, I personally think that the proportion of lye in the individual slice would be too small.
Nevertheless, I'll pass on your suggestion to our product range managers. I'm curious to hear what they think about it. I'll also be happy to take up the suggestion for a spelt plait.
Kind regards
Tanja
Guest
Hello indios
Thanks for your suggestion. I have to admit: I've never thought about making a whole pretzel loaf instead of just the small rolls.
However, I personally think that the proportion of lye in the individual slice would be too small.
Nevertheless, I'll pass on your suggestion to our product range managers. I'm curious to hear what they think about it. I'll also be happy to take up the suggestion for a spelt plait.
Kind regards
Tanja
It already has small Laugenzöpfli. Zopf has more butter in it, which is why I specifically wrote Laugenbrot.
I don't mean braids, but a plait. You can shape it like this without more fat and braided flat there would be plenty of surface area for the lye.
And - others are allowed to comment on their ideas, aren't they? ;-)
We already have a lye Ticino bread in the Zurich region. It's very tasty.
Lidl has been selling pretzel Ticino bread for a long time, it's just as good and unbeatable in terms of price ;-)
The spelt plait we had was super fine...don't know why it's no longer available...
Probably because it didn't meet customer demand, or because there wasn't enough space on the shelf, or something like that... Or maybe it's only available seasonally.
Probably because it didn't meet customer demand, or because there wasn't enough space on the shelf, or something like that... Or maybe it's only available seasonally.
Simply belongs in the standard range. Coop is brilliant in this respect. They still have imagination in the bakery
Simply belongs in the standard range. Coop is brilliant in this respect. They still have imagination in the bakery
But I think the bread from Migros is better...because of the resting time of the dough...
It already has small Laugenzöpfli. Zopf has more butter in it, which is why I specifically wrote Laugenbrot.
I don't mean braids, but a plait. You can shape it like this without more fat and braided flat there would be plenty of surface area for the lye.
And - others are allowed to comment on their ideas, aren't they? ;-)
We already have a lye Ticino bread in the Zurich region. It's very tasty.
Lidl has been selling pretzel Ticino bread for a long time, it's just as good and unbeatable in terms of price ;-)
The spelt plait we had was super fine...don't know why it's no longer available...
Probably because it didn't meet customer demand, or because there wasn't enough space on the shelf, or something like that... Or maybe it's only available seasonally.
Probably because it didn't meet customer demand, or because there wasn't enough space on the shelf, or something like that... Or maybe it's only available seasonally.
Simply belongs in the standard range. Coop is brilliant in this respect. They still have imagination in the bakery
Simply belongs in the standard range. Coop is brilliant in this respect. They still have imagination in the bakery
But I think the bread from Migros is better...because of the resting time of the dough...
