Heidi Vollrahm IP-SUISSE

Good morning AnnaDandr, we received your request and thank you for your interest in our products. Heidi whole cream can be used in cooking like regular cream with 35% fat. It is resistant to boiling and does not separate, so it can be used to cook pasta sauces, among other things. Yours sincerely, your M-Infoline team

Dear guest
The thickening agent (E407) is used to increase the viscosity of the product. This additive is standard in the EU as well as in Switzerland and is permitted for use in dairy products. It is used in very small quantities (as much as necessary, as little as possible). An under- or overdosage of this substance would have a direct impact on the final quality of the product.

There are always trials with alternative products, but these cannot meet the high requirements and therefore fall through the test grid. Our development department always endeavors to work with the latest developments in this area.
With regard to feeding, 70% of the feed must come from the mountain region. The Heidi dairy cows are mainly fed grass and hay as well as supplementary feed. In winter, the animals are fed hay, as they cannot go out to pasture at this time of year.
Best regards from the M-Infoline team

Hello madone
Thank you for your suggestion. As the demand for the cream in the 500ml pack is much higher, we can only offer this pack size at the moment.
Kind regards from the M-Infoline team

Thank you for your entry.
We have tested our retention samples. The results of the whipping tests of this production were at the lower limit of our standard.
The different production variations, as well as the raw material (fat and protein content of the cream) may have influenced the whipping ability (size of the fat globules), which may have caused the resulting quality variations. After receiving various complaints, we immediately changed the technical parameters and increased the controls of the product (whipping test).
The production with the M-Data: 06.07.2010 / 12.07.2010, corresponds again to the usual delivered quality.
We regret the circumstances and wish you a lot of fun on our Migipedia page.






Your M-Infoline Team

Let's hope that the cream is now really good and beatable again.
And by the way: since when are we on a first-name basis?
As a rule, I choose my Duz acquaintances carefully and independently. At my age, that's what women do. I don't like the annoying "Du" at all.

Dear Mr. Dickenmann Remo
Thank you for contacting us and for your entry on Migipedia.

Our specialist department has given us the following statement:
M-Data for sale until 29.06.2010 / to be consumed until 05.07.2010
The results of the impact tests of this production were at the lower limit of our standard. As a result of your complaint, we have checked our retained samples. The results obtained were identical to the first results, i.e. a slightly longer whipping time.
The different production variations as well as the raw material (fat and protein content of the cream) may have influenced the whipping capacity (size of the fat globules), which may have caused the resulting quality variations. After receiving various complaints, we immediately changed the technical parameters and increased the controls of the product (whipping test).
The production with the M-Data: 06.07.2010 / 12.07.2010, corresponds again to the usual delivered quality.

We hope to be of service to you with this information.
If you have any questions on this subject, please refer to reference number IN_731832.

Kind regards
Barbara Buttolo
Customer advisor M-Infoline

Federation of Migros Cooperatives
Economic Policy Directorate
M-Infoline
Limmatstrasse 152
P.O. Box 1766
CH-8031 Zurich
M-Infoline: 0848 84 0848
Do you have any questions for Migros? The most frequently asked questions and answers, as well as further information, can be found on our homepage: www.migros.ch > M-Infoline > FAQ
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