2 questions
Thank you for your answer. I am one of those people who unfortunately cannot switch to lactose-free products, as I cannot tolerate milk protein as well as lactose. If milk is "only used in the pastry spread to give it a nicer shine", then I really don't understand why the milk can't be omitted/replaced to make the product accessible to people with intolerances...
Does skimmed milk powder really always have to be in everything? As a lactose intolerant person, I unfortunately can't enjoy almost any Migros baked goods, whether fresh or packaged, because there is milk powder in some form everywhere. But I'm sure I could do without it...
Hello NurseBetty It is indeed the case that many biscuits and pastries contain milk components. There are various reasons for adding milk components (e.g. milk powder, lactose, milk protein) to foods. Milk powder, for example, not only enriches the content of foods as an ingredient, but also acts as a natural flavor enhancer and flavor enhancer. Milk powder is also often added to maintain the consistency of biscuits/biscuits, mainly to improve the structure and to achieve a more attractive gloss or color (milk is often only contained in the cookie spread). The milk is part of the crème powder in the Nussgipfel and cannot simply be omitted. However, we would like to take this opportunity to draw your attention to our lactose-free aha! products, details of which can be found at www.migros.ch/aha Kind regards, your M-Infoline team
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