6 questions
As a real Happy Bread fan, I was really disappointed with the last two purchases.
Why? Because the slices were cut very unevenly... I couldn't really use these slices for a sandwich or something. Is there a production problem?
Hello Steve_in_Mels, thank you very much for your message and for the photo. We can well understand your disappointment about the unevenly cut slices ☹. In order to investigate the cause and ensure that you receive the usual quality again in the future, we need some additional information. Please let us know the exact date of purchase, the place of purchase and the batch/lot number, which can usually be found on the back of the packaging. Your efforts are very valuable to us and will help us to quickly identify and resolve any production issues. We look forward to reading from you again 😊. Best regards, your M-Infoline team
Hello, date of purchase was 22.4, place was Pizolpark in Mels. Although I still have the packaging, I can't find a lot number or anything.
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Why is Happy Bread no longer available at Migros again? The only really good bread that lasts a long time was already unavailable for a while.
There is plenty of fresh bread available, why not this bread? I rely on the bread lasting a long time as I don't have a Migros or any other alternative for shopping where I live. When will Happy Bread be back?
Hello Tusali, thank you very much for your inquiry. How nice that the Happy Bread tastes so good to you! In view of your description, we understand why you don't want to miss out on the pleasure. Unfortunately, we are currently struggling with supply problems. This explains the lack of stock. Supplies are expected to arrive at the end of March (calendar week 13). We ask you for a little patience - it pays off! Best regards, your M-Infoline team
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Good and very practical, I like it, but why is it nowhere to be found?
Hello ChaneyCh, thank you for your question. In which region can you no longer find the product? We will be happy to carry out further checks. Best regards, your M-Infoline team
Thanks for your reply! So lately (for about 10 days) it's been impossible to find any at MMM Métropole Yverdon, MM Montagny and M Yverdon Sud. But last night I found some again at MM Montagny.
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The packaging or the recipe has definitely changed. At the moment it tastes and smells like chemicals. I have enjoyed the bread for years, but recently it has become inedible to me. The last three times it was very bad. I won't be buying it again. What has changed?
Hello AlaskaGrown, thank you very much for your feedback. We can confirm that nothing has changed with the Happy Bread. If you wish, you can provide us with the lot number and best-before date so that we can check this more closely. Best regards, your M-Infoline team
This has never happened to me before! On one of my last purchases I bought 2 packs of dark bread, opened one pack straight away and lo and behold it had fungal infestation after 4 days (it was always in the original pack and this was in the Migros bread bag). I disposed of the stock (end piece and 4 slices in the bin bag). Full of curiosity, I opened the 2nd pack and I say. everything is tip-top! How was that possible, as I've never had any problems with it)
Hello AlaskaGrown, thank you for your message. We state on the packaging that the Happy Bread should be stored at a maximum temperature of +5°C (refrigerator) after opening and consumed within 5 days. It was not clear from your description exactly where you stored the bread. To rule out any further mold growth, we would like to give you the tip of thoroughly cleaning the refrigerator or simply your storage location with a vinegar cloth. This will kill all invisible mold spores and prevent any further bread from being contaminated. Best regards, your M-Infoline team
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I am interested to know what is needed during production to keep this bread fresh for so long. (Chemistry?)
"Chemistry", haha. Everything around you is chemistry, so yes, "chemistry" is used! But don't worry, in this case this chemistry is probably just some water, oil and yoghurt plus a plastic bag around it. But to answer the question about the origin of shelf life in a little more detail: the freshness of a loaf of bread is basically judged on the one hand by whether the bread is hard, and on the other hand whether the bread is subject to fungal growth (and the like).
The latter, in turn, can be avoided in various ways; e.g. by working & packing cleanly, by being "unappetizing" for the mushrooms, as well as by other, desired living creatures that compete with the mushrooms.
In this case, I assume that on the one hand the production and packaging (as usual) is handled carefully and cleanly, on the other hand I can imagine that either/or: - the sourdough is too acidic for certain mushrooms - the yoghurt bacteria offer competition to the mushrooms - the liquid distribution is not accessible to the mushrooms thanks to oil and yoghurt.
The issue of "getting hard" can be solved by: - the bread is already hard - drying out is prevented by (a) crust, (b) bag, (c) moisture storage in a form that does not simply evaporate, e.g. oil, milk, etc.
Hello Hamber, thank you for your inquiry. ReallyNobody is right: no chemicals are used. We process and pack the bread under strict hygienic conditions. Infrared radiation also helps us to keep the products fresh for as long as possible. Best regards, your M-Infoline team
I still think the bread is very good. If I buy several loaves, I keep all but the one for immediate use in the freezer. I defrost them in the fridge or in a bread bag. When the slices have become a little drier, I return the bread to its former freshness in the toaster.
Hello sunnybanni, thank you very much for your message. We're so pleased that you like this version! We're also pleased that you've discovered a few tricks that give the product its old freshness after defrosting. Best regards, your M-Infoline team
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We've bought this bread and the clear at both Romanel and Le Shop, and it's gone mouldy every time before the 5 days, either by leaving it in the packaging or putting it in a bread bag. Yet we think this is an excellent idea. What did we do wrong and what should we do?
Hello pvanden, Thank you very much for your valuable message. It's a pity that the bread went mouldy prematurely! We advise you to keep the bread in the bag in which it is sold. If the bread still goes mouldy too quickly, please let us have the following information: M-Data of the bread purchased (for sale until, for consumption until)? Load number (number starting with letters or a mixture of numbers and letters)? We'll be happy to look into the matter. Thank you in advance for your reply, and we wish you a good day. Dein M-Infoline Team
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