Good day
Today I bought 2 small 250g Ruch breads in the bread department. More out of curiosity, I weighed the 2 loaves on a Söhnle precision scale.
The first bread weighed 242 grams, the second bread weighed 238 grams.
I think the customer is being cheated here. The lax and anti-consumer laws probably allow this, otherwise it would be outright fraud.
From now on I will reweigh all breads.
With kind regards
Walter Heid
Guest
We all realize that a retail outlet has nothing to do with it, right?
The bread is baked in the store itself. You can even watch, because the bakery is visible. And secondly, I don't care where it is baked, the weight is far below the stated size.
Guest
I bought a 500g home bakery plait today, because unfortunately the 700g ones are no longer available...and oh shock: the plait weighed a whopping 531g...
Guest
>The weight is far below the specified size.
I don't know the official tolerance ranges, but I would allow at least +-10%, and your two examples are easily within that range.
After all, bread is not a liquid that can be filled to the milliliter by machine. During baking and also afterwards on the shelf, water evaporates from the bread, causing it to lose mass, so you have to plan a little reserve in the dough to get 250g of bread in the end. How much ... I am not a baker, but I would roughly estimate ~20%, ~300g of dough could realistically become 250g of bread. But that also depends on the baking time, the temperature and the dough. And it's certainly not perfectly reproducible either.
After searching for bread tolerances, I stumbled across this article:
When a kilo of bread is exactly a kilo
Thank you for this link. So there is a tolerable size after all, but overall the bread must be about right. Some heavier, some lighter, so that on average it corresponds to the specified weight. 12 grams underweight at 250 grams is below the permissible limit. I have never had a loaf that was heavier, all were under the specified weight. However, I haven't weighed that many loaves yet. Today I'm buying 2 pieces again, I'm curious about the weight. By the way - my colleague now always weighs the bread from Aldi, which is ALWAYS 2 - 3 grams heavier. So it works, but you can't make money with it. When I think how Migros generates money with air every day.... But that doesn't seem to bother anyone, I seem to be an exception here.
Have a look at my posts about the weight of the loaves! I'm always complaining, but it just doesn't help. Especially the original spelt farmer's bread. Now it has improved briefly (for a week), but now everything is below normal again. I simply cannot and will not accept this. That's why I always weigh the bread at Migros. It's a cheek. It really shouldn't be a problem to give the dough pieces a little more weight.
Guest
The problems with the reduced weights almost force you to weigh them:
St. Gallerbrot, Pfünderli, home bakery, cooled bread, 512g ... :-))
@wheid
Thank you for your post.
The legally prescribed tolerance for this product, which should have a target weight of 250g, is 232g. However, the average of the quantity produced must not be lighter than the target weight of 250g.
The bread loses most of its water during the baking process and subsequent cooling. This is integrated into our process parameters accordingly so that we can meet the legal requirements, and the reduction in weight continues to decrease minimally during storage, as is also the case with other products.
We will continue to keep an eye on this issue.
Kind regards,
Angela
I received a reply from Jowa today that is simply unbelievable. I have been complaining about the weight for so long and nothing is ever changed. I always get the same excuses and apologies and I find it simply presumptuous that Jowa/Migros is not able to give the raw dough more weight so that the customer in the store receives the bread that he pays for.
So please always weigh your bread and complain immediately if the weight is not right.
