M-Classic IP-SUISSE Weissmehl
Brand: M-Classic 
Label: IP-SUISSE
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4 questions
What type of flour does this product contain? Why is it not declared anywhere?
Hello mailawb, flour types are mainly declared on flour packaging in Germany and France. The flour type indicates how many minerals in mg per 100 g of flour are contained in the dry matter and depends on the degree of grinding. Most customers in Switzerland are not familiar with this information on flour types and it is therefore not printed on the packaging.
In Switzerland, the term is only used within the industry, but the term "Mehlyp", "Type farine" or "Farino tipo" appears repeatedly on German, French and Italian packaging and causes confusion. M-Classic IP-SUISSE white flour corresponds to type 550. Kind regards, your M-Infoline team
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What does Migros do with the healthy rest of the whole grain?
Hello Save-the-world, thank you for your inquiry. We process some of the bran into micronized bran, which in turn is used in various flour blends. In the case of the product shown here, we dry it and add it to the organic Swiss wheat bran (article number 1042.230). We also sell leftovers to external mills. A small proportion has to be declassified and flows into the feed channel. We hope this information is informative for you. Best regards from the M-Infoline team
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Dear Migipedia team Why does the promotion only apply to the four x 1 kg packs in foil? You could do without the additional plastic waste if four individual packs were also available at the promotional price. Thank you for your feedback. Kind regards
Hello patrizia-kuehne, thank you for your request. The multi-pack of 4 x 1 kg flour is a standard item in our range, which is now on promotion. However, we have forwarded your input about the four individual packs to the relevant specialist department. Best regards, your M-Infoline team
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Guest
What is the strength (W) of Terrasuisse white flour and what degree of refining does it have (0, 00)?
Good morning Mik2020, thank you for your inquiry regarding flour. The W value of the alveograph is mainly used in France, Italy and Spain. In Switzerland, the physical values of the dough are taken with Brabender apparatus and cannot be imaged 1:1. To take the W value, the paste is blown until it bursts. With the Brabender extensometer one stretches the paste until it tears. The resulting surface area and ratio are therefore not directly comparable with the W value. Our TerraSuisse white flour has empric values on the surface area of 110 cm2 (+/-10) and a DW5/DB ratio of 2.4 (+/-0.5). The milling degree of white flour type 400 is about 30%, that of white flour type 550 is about 65%. Kind regards, Your M-Infoline Team
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