Guest
Unfortunately, when I was baking, I realized that the 1 kg of semi-white flour I bought yesterday from Terra Suisse only weighed 982 g including the packaging. That shouldn't be the case... Too bad. It didn't have a hole or anything similar that would have leaked flour.
Guest
Unfortunately, when I was baking, I realized that the 1 kg of semi-white flour I bought yesterday from Terra Suisse only weighed 982 g including the packaging. That shouldn't be the case... Too bad. It didn't have a hole or anything similar that would have leaked flour.
Unfortunately, weight is a problem at Migros. Even with packaged meat, I recently had a horse steak that weighed more than 50 grams less. The same applies to bread. It's usually about 20 grams less without the bag. That's why I always weigh the bread first.
Unfortunately, weight is a problem at Migros. Even with packaged meat, I recently had a horse steak that weighed more than 50 grams less. The same applies to bread. It's usually about 20 grams less without the bag. That's why I always weigh the bread first.
Hello everyone,
So I do not understand that because of 18gr. A problem is made. If the bread is made, it can be that it loses net weight. 50 grams should not be the case with meat. I pick up meat at the counter in a 1 M Migros when I can, just from the shelf. But at the counter they are really the worst, if they want 100gr and it is 98gr or 105gr. It has to be cut again until they get 100gr. Have
Guest
Hi Mystery1978
Well, if I need 1kg of flour for a recipe, 970g is just not enough for me. Because the packaging also weighs something. So I have to go out again and buy half a kilo more flour because I'm missing 30g from a 1kg pack. That can't and shouldn't happen.
I completely agree with the latter, but that's not my point.
You don't make bread 1 to 1 according to a recipe. I once made my own icing for a casserole, it said something about 2dl of milk, it was too runny. I made it according to the recipe and fell flat on my face. Then I went back and made a 3rd casserole (1 every week), then I got the hang of it. I only needed 0.5 dl in the end. Just use less liquid or feel the dough better. Leave to rest for a long time. It's best to use it the next day. Makes the best bread. I always have to experiment myself to get it to rise (with my recipe). Try with feeling one with the dough with love (not meant ironically. ) try can not hurt. Then give me some feedback. @Michelle_G
Ordinance of the FDJP on the indication of quantities in open sales and on prepackages 941.204.1
(MeAV-FDJP)
Annex 5 (Art. 8)
Pre-packages of goods with shrinkage
3) In the case of flour, shrinkage of 2 percent is assumed irrespective of the time elapsed since the relevant date.
Hello @Michelle_G
Thank you for your message.
We understand that weight discrepancies are annoying.
Accurate weight information on the packaging is also very important to us. For this reason, the system operator carries out weight checks four times an hour on all our filling systems, which are also recorded in writing. These checks are carried out on officially calibrated counterweight scales, which are checked and calibrated annually by the weights and measures officer. In addition, we are subject to unannounced spot checks by the weights and measures inspector on all products that go on sale to check the nominal filling quantity and the permissible legal deviation. No negative deviations have ever been detected during these checks. In addition, each detailed package is checked fully automatically on a calibrated scale on all three flour packaging lines.
The flour is filled into paper bags with a moisture content of around 14.5 %. Depending on the storage location (and storage period), flour can absorb or release moisture, which explains the low weight loss. When preparing the dough, this weight loss can be compensated for by adding a little more water. We also draw attention to this problem with the note "Flour can lose weight due to natural water release" on the packaging.
We hope you will understand that, for these reasons, weight deviations of less than 5% are possible with flour.
We wish you a pleasant afternoon.
Kind regards
Angela
Hello everyone,
So I do not understand that because of 18gr. A problem is made. If the bread is made, it can be that it loses net weight. 50 grams should not be the case with meat. I pick up meat at the counter in a 1 M Migros when I can, just from the shelf. But at the counter they are really the worst, if they want 100gr and it is 98gr or 105gr. It has to be cut again until they get 100gr. Have
Guest
Hi Mystery1978
Well, if I need 1kg of flour for a recipe, 970g is just not enough for me. Because the packaging also weighs something. So I have to go out again and buy half a kilo more flour because I'm missing 30g from a 1kg pack. That can't and shouldn't happen.
I completely agree with the latter, but that's not my point.
You don't make bread 1 to 1 according to a recipe. I once made my own icing for a casserole, it said something about 2dl of milk, it was too runny. I made it according to the recipe and fell flat on my face. Then I went back and made a 3rd casserole (1 every week), then I got the hang of it. I only needed 0.5 dl in the end. Just use less liquid or feel the dough better. Leave to rest for a long time. It's best to use it the next day. Makes the best bread. I always have to experiment myself to get it to rise (with my recipe). Try with feeling one with the dough with love (not meant ironically. ) try can not hurt. Then give me some feedback. @Michelle_G
Ordinance of the FDJP on the indication of quantities in open sales and on prepackages 941.204.1
(MeAV-FDJP)
Annex 5 (Art. 8)
Pre-packages of goods with shrinkage
3) In the case of flour, shrinkage of 2 percent is assumed irrespective of the time elapsed since the relevant date.
Hello @Michelle_G
Thank you for your message.
We understand that weight discrepancies are annoying.
Accurate weight information on the packaging is also very important to us. For this reason, the system operator carries out weight checks four times an hour on all our filling systems, which are also recorded in writing. These checks are carried out on officially calibrated counterweight scales, which are checked and calibrated annually by the weights and measures officer. In addition, we are subject to unannounced spot checks by the weights and measures inspector on all products that go on sale to check the nominal filling quantity and the permissible legal deviation. No negative deviations have ever been detected during these checks. In addition, each detailed package is checked fully automatically on a calibrated scale on all three flour packaging lines.
The flour is filled into paper bags with a moisture content of around 14.5 %. Depending on the storage location (and storage period), flour can absorb or release moisture, which explains the low weight loss. When preparing the dough, this weight loss can be compensated for by adding a little more water. We also draw attention to this problem with the note "Flour can lose weight due to natural water release" on the packaging.
We hope you will understand that, for these reasons, weight deviations of less than 5% are possible with flour.
We wish you a pleasant afternoon.
Kind regards
Angela
