M-Classic Pizzamehl

Hi Gourmadriano, thank you for your inquiry and for your patience. According to consultation with our specialist department, we have not changed the recipe for several years.

Our pizza flour is made from 95% white flour type 550 with a maximum mineral content of 63%. According to the Italian designation, this corresponds to a flour tipo 0. The W value is a measurement in flour analysis that is rarely used in Switzerland. We analyze our flours using other parameters.

The durum wheat semolina ensures slow, sustained moisture absorption and the formation of typical aromas. It also helps to prevent the dough from sticking and makes the pizza particularly crispy. Hopefully we have been able to help you with our answer. Best regards, your M-Infoline team

Hello itina, thank you for your comment. Unfortunately a mistake has been made here. The flour still has a price of CHF 2.50. Best regards, your M-Infoline team

Hello sick, thank you for the message. This pizza flour is a mixture of 95 % white wheat flour with 5 % durum wheat semolina and is suitable for making pizza dough. The type designations 00 or 0 come from Italy and indicate the ash content or mineral content (coloring) of the flour. White wheat flour is type 0 flour. Kind regards, your M-Infoline team

Hello Myri83, thank you for your request. The wheat is milled and the pizza flour is filled at our mill in Switzerland. The production of the flour mix is therefore regional. In addition to Swiss wheat, we also use foreign quality wheat, often from Canada or Germany, in the grain mix. This quality wheat improves the baking properties of the flour produced. Best regards, your M-Infoline team

Dear Migros, I find both the presentation of the article with the Italian flag and the labeling "Indication of origin: Made in Switzerland" inappropriate and misleading (whether legally correct or not) if the wheat used comes from CH, CAN and DE (the USA is also mentioned further down in the questions). Overseas production standards often include siccation of the wheat with glyphosate; fortunately this is not common in CH and EU. Ideally, this Canadian wheat would not be used. At the very least, however, it should be labeled as the country of origin. (For anyone interested, I recommend the documentary on Arte - "Gluten, the enemy in your bread" - it's more about glyphosate than gluten ;)

Hello Mmmmmigros, thank you for your contribution. We transparently print the origin of the wheat used on the packaging below the best-before date for each batch. As part of our food safety system, we also have the raw grain used tested for residues on a risk basis in accordance with the test plan. This also includes testing for the possible presence of glyphosate. There has also been an adjustment to the packaging. The packaging is now without the Italian flag. We will have the pictures online adjusted accordingly as soon as possible. Best regards, your M-Infoline team

Good evening @tip86, No! Wheat is written twice in fat in the ingredients, which means: allergy sufferers beware! If a product contains gluten-containing ingredients, this must be openly declared, stating the gluten-containing cereals (wheat, spelt, rye, barley, etc.) Accordingly: Observe the list of ingredients! Traces due to possible carry-over in the manufacturing process must be indicated at the end of the list of ingredients with a "may contain gluten" or "may contain traces of gluten". Spices are gluten-free by definition. Seasoning mixes may contain gluten, but this would then have to be declared (e.g. seasoning mix [with wheat starch]) Best regards Frederica

Thanks for the feedback. That's why I find the description below the photo somewhat inappropriate and confusing. But thanks for clarifying.

Hi tip86, thank you for your post. No, this item is not gluten-free. We will check and correct the text on the packaging. Best regards, your M-Infoline team

Hi Juge, thanks for your comment. The pizza flour consists of 95% white flour type 550 and 5% durum wheat semolina, which certainly has a higher protein content than 12%. Best regards, your M-Infoline team

Dear Horst, thank you for your question. Pizza flour is a flour blend and can be classified as flour type 550 based on its ash content. Flour types are mainly declared on flour packs in Germany and France. This is not so common here, which is why we do not print this information (this is also in accordance with food law in Switzerland). However, we are still happy to receive your input. Best regards, your M-Infoline team

Hoi ivan92, the wheat comes from Switzerland, Canada and the United States. Best regards, your M-Infoline team