Dear all I need both 405 and 550 flour for a burger bun recipe. However, the Migros packs don't give a value. Does anyone know where I can find this information? Thanks
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All replies (74)
4 years ago
Edited
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3 years ago
Dear Migros: Please write the exact type (the number that indicates the degree of grinding: www.egle.de/blog/mehltypen-und-ihre-verwendung) on all your flours (including M-Budget!), as is usual in other German-speaking countries and common in most recipes. That way, we in Switzerland wouldn't have to keep guessing which flour is the right one for a given recipe. Merci!!!!
3 years ago
Debonnaire
3 years ago
Dear Migros: Please write the exact type (the number that indicates the degree of grinding: www.egle.de/blog/mehltypen-und-ihre-verwendung) on all your flours (including M-Budget!), as is usual in other German-speaking countries and common in most recipes. That way, we in Switzerland wouldn't have to keep guessing which flour is the right one for a given recipe. Merci!!!!
Hello Debonnaire, thank you for the message. 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 grinding. Most customers in Switzerland do not use this information on flour types and it is therefore not printed on the packaging. However, we have gladly placed your request with the specialist department. Kind regards, Matteo
3 years ago
Edited
M-Infoline
3 years ago
Hello Debonnaire, thank you for the message. 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 grinding. Most customers in Switzerland do not use this information on flour types and it is therefore not printed on the packaging. However, we have gladly placed your request with the specialist department. Kind regards, Matteo
Hi Matteo Thanks for the quick response! 👍 Since the printing of this information (which you certainly have) can already be done the next time the flour packaging is printed, the "effort" of the (graphic) integration is extremely manageable, and since you can see in this thread, among others, that many Swiss would appreciate this information, I look forward to the prompt and unbureaucratic implementation of our request! - Just do it! 😁😁😁 LG, Piet
3 years ago
Debonnaire
3 years ago
Edited
Hi Matteo Thanks for the quick response! 👍 Since the printing of this information (which you certainly have) can already be done the next time the flour packaging is printed, the "effort" of the (graphic) integration is extremely manageable, and since you can see in this thread, among others, that many Swiss would appreciate this information, I look forward to the prompt and unbureaucratic implementation of our request! - Just do it! 😁😁😁 LG, Piet
I just wonder whether the layman will even notice the difference between these flours. And whether the baked result is really that much different?
3 years ago
Yoliboli
3 years ago
I just wonder whether the layman will even notice the difference between these flours. And whether the baked result is really that much different?
Many won't notice, no. But does that matter if it does serve some consumers (or simply reassures them that they have found the RIGHT flour according to the recipe), and since it hardly means any significant effort on Migros' part?
3 years ago
Bodenseeknusperli
3 years ago
Don't see the problem on the part of Migros, add "Type 123" somewhere small to one of the texts on the back or something, doesn't have to be big. Or at least online where you could look it up🙄
It IS just that simple! It's not a problem per se, it's simply the good will to do it, even if it won't actually be particularly important for 50% of consumers to know the type (though this also applies to 90% of all packaging print...). 😆
3 years ago
M-Infoline
3 years ago
Hello Debonnaire, thank you for the message. 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 grinding. Most customers in Switzerland do not use this information on flour types and it is therefore not printed on the packaging. However, we have gladly placed your request with the specialist department. Kind regards, Matteo
Knowing what type of flour to use is also important in Switzerland. For example, all pasta recipes specify which flour to use. 405 is the most common, but sometimes you also need semolina. The correct flour designation really shouldn't be rocket science.
2 years ago
M-Infoline
3 years ago
Hello Debonnaire, thank you for the message. 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 grinding. Most customers in Switzerland do not use this information on flour types and it is therefore not printed on the packaging. However, we have gladly placed your request with the specialist department. Kind regards, Matteo
>"Flour types are mainly declared on flour packaging in Germany and France. " This is not only the case in Germany and France !!! Unfortunately, in Switzerland, the duopoly of the major distributors has decided to take consumers for fools and neither declare the type (as would be required by the Foodstuffs Ordinance) nor make it clear on request. This has the advantage that they can put whatever they like into the packet. :-((
2 years ago
Edited
H_Trickler
2 years ago
>"Flour types are mainly declared on flour packaging in Germany and France. " This is not only the case in Germany and France !!! Unfortunately, in Switzerland, the duopoly of the major distributors has decided to take consumers for fools and neither declare the type (as would be required by the Foodstuffs Ordinance) nor make it clear on request. This has the advantage that they can put whatever they like into the packet. :-((
Yes, great! And the baking result is different every time and turns out randomly. Awesome!