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8 questions
1 year ago
Hi reichlinboos, thank you for your question. The olive oil is not contained separately in the dough, but in the margarine. This regulates the firmness of the margarine. A wide variety of oils can be used in margarines for this purpose, such as sunflower, rapeseed, etc. In the case of the margarine we use, olive oil has proven to be the most suitable oil for giving the margarine the stability and firmness we need for processing, which ultimately leads to the best end product quality. Best regards, your M-Infoline team
1 year ago
Hello schouwey, thank you for your question. The paper in which the puff pastry is rolled can be used to bake the pastry. Best regards, your M-Infoline team
2 years ago
Hello FreexMy, thank you for your question. We actually have such a product in our range: https://produkte.migros.ch/annas-best-butterblaetterteig. Best regards, your M-Infoline team
3 years ago
have they changed the recipe? this dough crumbles terribly. too bad i won't buy it for fruit anymore :(
3 years ago
Hello bavaria62, thank you for your message. We are sorry that you were not satisfied with the product. As we have not made any adjustments to the recipe, please let us know the best-before date and the batch (starting with L). We can use this information to check samples from the same production series. Best regards, your M-Infoline team
3 years ago
Hello. the dough now contains hardened rapeseed oil, which means there is a risk of trans fats, which are extremely harmful... am I right? or how many trans fats does the dough contain?
3 years ago
Hi fly-away85, trans fatty acids are not an issue with M-Classic puff pastry, it uses fully hydrogenated rapeseed oil. If a fully hydrogenated oil or fat is used, this is stated in the list of ingredients (e.g. "hydrogenated rapeseed oil"). If nothing is stated (e.g. "sunflower oil"), the oil is unhydrogenated. Partially hydrogenated fats and oils must also be declared accordingly in the list of ingredients (e.g. "sunflower oil partially hydrogenated"); this is a legal requirement. Migros does not use partially hydrogenated fats and oils. The reason for this is so-called trans fatty acids, which can be produced during the partial (i.e. incomplete) hardening of fats and oils. Similar to saturated fatty acids, they are considered unfavorable to health as they have a cholesterol-increasing effect. In this context, however, it must be said that modern hardening processes nowadays make it possible to achieve a low trans fatty acid content. In Switzerland, there is a legal requirement that the trans fatty acid content must not exceed 2% (in relation to the fat content). The complete hardening of fats and oils does not produce any trans fatty acids. Best regards, your M-Infoline team
4 years ago
Why does the puff pastry no longer rise? It becomes as hard as bread dough and is no longer suitable for Prussia.
4 years ago
Unfortunately, the ingredients have also been tampered with here (possibly because it's now vegan), making the product worse. But I can recommend the puff pastry from Denner and the best thing about it is that it is palm oil-free.
4 years ago
Edited
Hello Neue_Qualitaet, thank you for your question. We're sorry that the dough didn't rise properly. Can you please tell us the best-before date (BBD) and the lot number next to it? The latter usually starts with an L or there is a mixture of numbers and letters. We will then be happy to clarify your request. Best regards, your M-Infoline team
4 years ago
Edited
Hello everyone, thank you for your feedback. @Mueller_2: Thank you for the requested data. Our specialist department has looked at the production logs. We record various information, such as temperature, humidity, size, weight, etc. We could not find any deviations in this production. It is possible that there was a break in the cold chain for this product, which is why the quality changed negatively. We have informed the responsible authorities and made them aware of this. We hope that your experience with our dough will be positive again in the future. Best regards, your M-Infoline team
5 years ago
Hello Mab1303_2, thank you for your inquiry and your interest. We still have the hexagonal puff pastry in our range. Please let us know where you buy it so that we can check this with the cooperative. Best regards, your M-Infoline team
8 years ago
Hello, Could you tell me where the additives E471 and E475 come from? Are they from animal or vegetable production? Thank you in advance for your reply.
8 years ago
Hello raphsnts, Thank you very much for your inquiry. The emulsifiers E471 and E475 found in this puff pastry are of vegetable origin. We remain at your disposal should you have any further questions! Best regards Your M-Infoline team