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Difference between Ruchbrot and Holzfällerbrot / The original

Unterschied Ruchbrot und Holzfällerbrot / Das Urchige

As "Das Urchige" is no longer sold in 9500 Wil, I tried the Holzfällerbrot yesterday. What's the difference between Ruchbrot and Holzfällerbrot? It's exactly the same. It looks and tastes exactly the same. Migros could really take a bread that tastes exactly the same as the other one out of the range and finally put "Das Urchige" back in the range.
I would like to ask again for a review and request that "Das Urchige" be offered again in 9500.

All replies (11)

Migros is shirking here too!

Guest

Dear Indians





Our experts from eastern Switzerland have told me the following:





The difference between Ruchbrot and Holzfällerbrot dark:



  • Ruchbrot is produced in the regional bakery in Gossau.

  • The Holzfällerbrot is produced fresh every day in the in-house bakery in Will.



It is in the nature of things that there are similarities in taste due to the Ruch flour. In addition, Holzfällerbrot is made from regional flour





The Holzfällerbrot is a popular bread in the branches with in-house bakeries and has not given rise to any complaints to date.


I hope the answer helps you. Kind regards,


Cristina

As already mentioned in another article, the packaging of the Holzfäller bread states that it is made in Gossau SG. All breads are labeled like this. I believe, as mentioned in the article "new bread range", that these breads are produced in Gossau and are only baked in Wil SG, which is why the crust is cracked and chapped like that of a baked bread. The same goes for Basel bread.
As written in the other article: The bread range is a disaster. That's why it would be great if Urchige were to be reintroduced to the range.

Once again, the Holzfällerbrot is made in Gossau SG. And it looks the same, as does the Baslerbrot. Both breads are definitely simply baked, because the crust is very thin and cracked, just like baked bread looks. I am sure that these breads are not made in Wil!

Guest

Dear Indios





I have asked the Jowa for you and I fully understand your wish to have the "original" back.


Here is what I was able to find out:



  • JOWA makes the Ruchbrot at the regional bakery in Gossau.

  • The lumberjack bread is made by the Migros Cooperative Eastern Switzerland. This is not "just" baked on site, but produced in the in-house bakeries from A-Z. Jowa has nothing to do with the GMOS in-house bakeries.

  • The cooperatives are also responsible for putting together the product range. We have forwarded the request to reintroduce the Urchige (which Jowa makes) to the product manager at Migros Ostschweiz.



Kind regards,


Cristina

The packaging of both breads says made in Gossau....
And the nutritional values are not correct either......
And both breads are completely rubbery the next day...........
The breads are mega bad.............

Guest

Hello Indios





I'm sorry to hear that. I will pass on your feedback again to the people responsible at Migros Ostschweiz. Unfortunately, I can't tell you anything more than what I've been told :)


I really like the new generation of Jowa bread. Have you tried the stone-baked breads yet? Best regards, Cristina

Stop talking about a new generation of bread. There's nothing new about it, it's centuries-old craftsmanship wrapped up in marketing.

The Urchige would be such a thing, which unfortunately is not offered in Wil.

Then just don't read it.

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