Patissier Kuchenglasur dunkel
Brand: Patissier 
Label: Rainforest Alliance
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6 questions
The cake icing is actually great, nice gloss and fine flavor. Why in these stupid bags? They tip over in the water bath, too much sticks to the wall of the bag, simply unwieldy. Is it not possible to fill the icing into a resealable cup or tin and sell it?
Hello customer8620, thank you for the message. Unfortunately, we are technically limited in terms of production when it comes to filling. This currently only works with a bag. Migros also always strives to reduce the use of packaging to an absolute minimum. With a cup or a can, the proportion of packaging material used would be many times higher. However, we are keeping an eye on the issue. Best regards, your M-Infoline team
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The glaze would be great, but why palm oil? The competition can make a similarly good glaze without palm oil. This also applies to gelling sugar. It almost looks as if Migros (for whatever reason) doesn't want to produce various products without palm oil for the life of them.
A great glaze in itself and a must in the cookie season. It's just a shame that it contains palm oil... Does it have to be? Ovomaltine spread, for example, has recently been available without it.
Hello Suusimaus, thank you very much for your input. A fat glaze has very special properties in terms of consistency and workability. These do not have to be fulfilled for a spread. The glaze should have a nice sheen and not break without being tempered. These properties can be optimally achieved with palm oil. Unfortunately, we currently have no other solution for fat glazes. However, we are endeavoring to look for other solutions. Chocolat Frey also uses only sustainable palm fat for its chocolate products and sources 100% RSPO-certified palm oil. Best regards, your M-Infoline team
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I am looking in vain for WHITE cake icing in Migros. Please add it to the range. Thank you
Sali corueegg Thank you for your contribution. That's right, we are still missing white cake icing in our range. We will forward your post to the responsible department so that this can be checked. But don't be disappointed if we can't meet your request or can't meet it immediately. See you soon and best regards from your M-Infoline team
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Guest
Dear Ladies and Gentlemen,
I have been using this cake icing for my Christmas cookies for over 30 years. It has always been great!
This year everything is different. The icing is easier to spread but the taste is a nightmare.
Why have they changed this product. It was the best icing on the market! What a pity!
Greetings Uli
Hello guest
Thank you for your message on Migipedia.
Basically, nothing has been changed in the recipe. However, since January 1, 2013, a different cocoa powder has been used than before. The proportion of this powder is around 8%. Alongside sugar and vanilla flavoring, cocoa is one of the main flavor carriers in the icing. We assume that you have noticed this change in taste.
The spreadability of the icing should not be affected by the change in cocoa. If you would like further clarification on the quality, please provide us with the M-Data and the batch number of the packaging. This will enable us to check the retained samples for any deviations.
We hope for your understanding and wish you a pleasant evening.
Best regards from the M-Infoline team
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Guest
I think the cake icing is delicious, but unfortunately the bag bursts at the bottom corners every time I use it, it either leaks when lightly boiling or then kneading.
Hello guest
The cake glaze bags are regularly tested by our specialists. As you have not provided a LOT number, the corresponding retained samples cannot be checked. It is possible that the weld seam was contaminated with some glaze during filling and therefore could not be completely sealed.
When using at home, it is important to work exactly according to the instructions on the packaging (temperature, time). When preparing in a bain-marie, the water must not boil and the wattage must not be exceeded in the microwave.
We have passed on your observations to the departments involved.
Best regards from the M-Infoline team
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