Migros Bio Kuchenteig Block

Hello guest, the assortment of a sales outlet is not based on the selection of individual items, but on assortment levels that correspond to the area and sales. As a result, the Migros Organic Cake Dough Block is only available in larger stores. Depending on the sales of an item, it is allocated to an assortment level. your M-Infoline Team

Hello noir72, thank you for your inquiry. Unfortunately, there is a shortage of raw materials and reduced availability of key materials (packaging). These global supply bottlenecks and the additional sharp rise in transportation costs are impacting both our suppliers and us. Naturally, we always endeavor to offer our customers fair prices. However, due to the surcharges mentioned above, we have had to increase the selling price of some dough items. Best regards, your M-Infoline team

Dear guest
Thank you very much for your comment. We are sorry that you are not satisfied with this cake batter.
According to the Federal Ordinance on Organic Farming (910.181), certain additives are also permitted for the processing of organic food. Citric acid (E330) is regulated in the Organic Farming Ordinance and may be used in organic products. Citric acid was produced by fermentation with Aspergillus niger (mold).
Unlike other vegetable oils, palm oil is solid at room temperature, which is an important technological property. In addition, palm oil is only ever a component of fat mixtures (margarine, cake batter fat) made from various oils such as rapeseed or sunflower oil. As Migros now only uses unhydrogenated vegetable fats where possible (risk of the formation of harmful trans fatty acids during fat hardening), many products now contain unhydrogenated palm oil. Although it is known that palm oil has a high proportion of saturated fatty acids, this disadvantage is accepted in order to avoid the hardening of fats and thus the formation of trans fatty acids.
When using palm oil, care is also taken to ensure that sustainable cultivation is supported. Migros has been committed to the production of sustainable palm oil for over ten years: together with the WWF, it is one of the founding members of the "Roundtable on Sustainable Palm Oil". The Roundtable stands for the sustainable and environmentally friendly cultivation of palm oil and aims to improve palm oil production worldwide. Migros' aim is to use only sustainably produced, certified palm oil in its industry by 2015 at the latest. Migros already has top marks in the WWF's palm oil rating.
Now we hope for your understanding and send you our best regards from the M-Infoline team

Dear Migros
Once again, the end result is simply disappointing across the board! With all due respect to your commitment to sustainability and environmental compatibility. But ...
1) why must palm production outside our region (at the end of the world) be supported and imported into Switzerland at great expense (ecological benefit?)? For cost reasons? Out of consideration for the vegetarian trend (use of only vegetable fats/oils)?
2) What use is the important technological property (firmness at room temperature) of palm oil if the cake dough is still difficult to roll out?
3) Why can't organic butter from the region simply be used in the recipe instead of domestic/foreign fat mixtures? The advantage of butter = better baking result and taste experience!
A simple and good cake batter consists of 4 ingredients:
- Flour
- butter
- water
- Salt (possibly sugar)
Of course, only organic quality ingredients should be used and additives such as citric acid should be deliberately avoided (despite being permitted in the organic regulation).

Hello guest
Thank you for your message.


We need a fat component in the dough. This component can either be butter, margarine or fat. Palm oil is usually used in the production of margarine or vegetable fats in general. RSPO-certified "segregated palm oil" has been used in all the palm oil used in all the doughs produced by JOWA since the end of 2013 (and for organic block doughs since mid-2014).

This means that the origin can be traced back to the respective plantation and therefore all reservations about the cultivation of palm oil (draining of peatland, deforestation) can be dispelled (see http://www.rspo.org/).

Theoretically, the organic cake dough block could be produced with organic butter from the region, but this would result in a considerably higher sales price for the dough, as organic butter from the region has a massively higher price.

When processing the doughs, it can generally be said that doughs with butter tend to stick more at room temperature than those with margarine or fat and are also slightly more difficult to roll.

We hope this information is useful for you and wish you a good day. Your M-Infoline Team

"Theoretically, the organic cake dough block could be made with organic butter from the region, but this would result in a considerably higher selling price for the dough, as organic butter from the region has a massively higher price."
How significant would the price increase actually be, 20 or 50 centimes? Oh, if it were 1 franc, it would still be more appropriate to use ingredients from the region! I think the price argument really doesn't fit here. It would probably only cost the customer a "few" centimes more per packet, but for Migros, which sells all the packets, the centimes would immediately multiply x-fold.
So Migros is saving on the purchase of raw materials just to maximize its profits! At the expense of the environment.

Hello Fabi
We are sorry that you are not satisfied with the dough and will pass it on to the specialist department.
Best regards from the M-Infoline team

- but I am HAPPY that there is an ORGANIC PIZZA Dough again!
I really missed the "OLD" one...
The "new" one has already been rolled out. Presumably the "old" one was taken out of the range because it was difficult to roll out and could hardly be removed from the packaging. But shaping it by hand, like the Pizzaiolo, always worked perfectly. Grin! Really GOOD taste.

Hello guest
Can you give us the M-Data's and the LOT number so that the specialist department knows which production your dough comes from?
Best regards
Your M-Infoline Team