Happy bread dunkel IP-SUISSE
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4 questions
1 week ago
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
1 week ago
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.
3 years ago
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?
3 years ago
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
2 years ago
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)
2 years ago
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
3 years ago
I am interested to know what is needed during production to keep this bread fresh for so long. (Chemistry?)
3 years ago
Edited
"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.
3 years ago
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
2 years ago
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.
2 years ago
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
8 years ago
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?
8 years ago
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