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11 questions
2 years ago
Edited
Dear Migros, we are actually big fans of your ham croissants, but we have noticed that the quality is not always the same. Today it was once again the poorer variety. The puff pastry didn't rise at all, was very dry, hard and extremely bland. Normally it is always a little greasy, as is usual with puff pastry. But not today. The croissants also had less filling in them than usual and it was rather over-seasoned. Believe me, it was not at all enjoyable. Unfortunately, we've also noticed this on other occasions. Sometimes they are great, sometimes they are a flop. How does that work? I always bake the Schi-Gi the same way. Expiry date 07.01.2023 / Lot 1192 / 1810
1 year ago
Hello Fusilli73, thank you for your message. We are sorry that the ham croissants, which are usually such big fans, did not win you over. On the production documents of the reported batch, we found that everything went according to plan during production. The retained samples also corresponded to the specification and showed no anomalies. Small deviations in appearance and taste can occur during the production process of the ham croissants. This is often due to natural variations in the raw materials used. Best regards, your M-Infoline team
2 years ago
Has the recipe for the ham croissants been changed? We bought 2 packs yesterday and made a few today as usual, 30 minutes at 200 °C. They didn't rise, hard on the outside and doughy on the inside. They didn't rise, were hard on the outside and doughy on the inside. I saw that the instructions now say 210 °C and 30-35 min. We had to throw them away, they were not edible. ☹️
2 years ago
You could have baked them again briefly in the oven to make up for the missing baking time.
2 years ago
Hello Ellie28, thank you for the question. We're sorry that the ham croissants didn't convince you recently! Could you please let us know the best-before date and the lot number of the pack concerned? We will then check the corresponding production. Best regards, your M-Infoline team
2 years ago
Expiration date 8.10.22. Is the lot no. directly underneath? If so, 1101 / 2100. If not, please tell me where I can find the lot number. To Rollimaus: believe me, the puff pastry would not have risen if it had been in the oven for 5 minutes longer.
2 years ago
Hello Ellie28, we are sorry that you were not satisfied with our product. We could not find any deviations and the baking instructions are unchanged. We checked the production documents after receiving the complaint, but could not find any faults or deviations. The baked samples were also flawless. You mention that the baking instructions were previously only for 200° and are now 210°. We haven't changed this, but there are different baking instructions for different oven types: top/bottom heat 210° hot air 180° hot air with steam 200° We hope your next ham croissants turn out well again. Best regards, your M-Infoline team
8 years ago
Question: have any changes been made to the recipe? The croissants used to taste very "ham-like" and we loved them. Today they remind us of an indefinable mass that smells very strange. Very much like a spice that I can't define. Thank you very much for your feedback.
8 years ago
Hoi Chililady Thank you for your comment - we really appreciate your opinion. The reason for the change in taste could be as follows: The salt and fat content of the Schinkengipfeli has been slightly reduced and the recipe adjusted. These were approved on the basis of an internal tasting and no deviations in taste were found. However, as we have already received a lot of negative feedback, we will increase the salt and fat content again as soon as possible within the legal recommendation. We apologize for the loss of enjoyment. The modified Schinkengipfeli will be on sale from around this summer. See you soon in your Migros, best regards from the M-Infoline team
10 years ago
separating the gipfeli was and is difficult. when they come straight from the freezer (-18), they are rock hard and you slip off with your fingers. but i have grown fond of the twin gipfeli and always leave some together.
10 years ago
Hi _Lany_
Thank you for your comment and your opinion on our Schinkengipfeli.
We are sorry that many of these croissants have to be separated and that this is not so easy.
According to our suppliers, it is possible that the rejected products have suffered heat damage. Heat damage can occur if the product is stored too warm for a short time and then frozen again. In your case, the effect of this was that the ham croissants were difficult to separate. We apologize to you for this.
We hope you will be impressed by our quality again and look forward to your next visit.
Best regards from the M-Infoline team
Guest
10 years ago
According to the packaging, the ham croissants should be separated before baking. But: they stick together so strongly that I can't manage it at all (and I'm no pushover). This has already happened to me 3 times with these ham croissants, Migros needs to go over the books.
10 years ago
When I used to buy croissants, a long time ago, the packet landed on the floor two or three times and the croissants were separated ;-)
10 years ago
Sali guest
Thank you very much for your information.
We need the M-Data and the lot number of one of the affected packages so that our supplier can make inquiries. Can you provide us with this information? You can usually find the lot number near the best-before date and it starts with L or it is a mixture of numbers and letters.
Best regards, your M-Infoline team
Guest
10 years ago
Hello M-Infoline Team
I have found the package. It says under the date: "3309/1957". However, there are no letters. Is this still a lot number?
10 years ago
Dear guest
Thank you very much for your valuable feedback. We are sorry that you were unable to enjoy our ham croissants.
Our supplier has checked the return samples from the same production, but could not find any deviation from the quality standard and the ham croissants could be separated without any problem.
According to your descriptions, we suspect that the product has suffered heat damage. If the product is stored too warm for a short time and then frozen again, this can have a negative effect on the quality. Unfortunately, it is no longer possible for us to find out exactly where this happened. As we have not received any further complaints, we assume that the quality was inadequate on one occasion.
We hope this has helped you and wish you an enjoyable start to the new year. Your M-Infoline Team
11 years ago
Hello Migipedia
Many years ago, when I still ate meat, I always liked ham croissants very much. And now I think it's a shame that there's no alternative, also because I really like puff pastry. Couldn't you also make vegetable croissants or at least something vegetarian? I think I remember that there used to be feta croissants or something like that. But that probably didn't sell well, because we only had them once.
Greetings, four-legged friend
11 years ago
Hello four-legged friends
Thank you for your interest.
We already have a vegetable / quark summit in our range - you can find it under the Happy Hour brand in larger Migros stores.
We wish you lots of enjoyment and a good time. Your M-Infoline team
Guest
11 years ago
My last as well as my penultimate ham croissants were extremely greasy and consisted of 20% meat, 20% air and 60% dough... I will have to look for a better quality product.
11 years ago
Dear guest
Thank you for your comment. We are sorry that the ham croissants did not suit your taste.
Whether something actually went wrong during production can only be determined with the lot number. Did you keep the packaging?
The number usually starts with the letter L or a mixture of letters and numbers.
Unfortunately, we cannot make any further inquiries without the lot number.
Have a nice day and see you soon in your Migros!
Best regards from the M-Infoline team
Guest
11 years ago
Ewww...that sucks...I'll never buy it again!!!
11 years ago
Hello guest
It's a shame that you didn't like the ham croissants.
Can you please give us the best-before date and the lot number? We can use these numbers to check our return samples.
Thank you for your feedback and have a nice day. Your M-Infoline Team
Guest
12 years ago
These are my favorite Schinkegipfeli.
Recently they have been coated with egg, unfortunately this coating is not good, the croissants didn't have a nice color. You can save yourselves the artificial egg coating, in future I will coat them with fresh egg yolk.
Guest
12 years ago
I haven't bought them since the "Kunsteianstrich".
12 years ago
Hello watschli
Thank you for your feedback and your interest in our products. It's a shame that you don't like the coating.
The Happy Hour Schinkengipfeli have been sprayed for a year, so far we have not received any feedback to the same effect. Do you still have the packaging? If so, our supplier could use the lot number and the M-date to investigate the samples returned from the same batch.
Best regards and have a nice afternoon, your M-Infoline team
Guest
12 years ago
I no longer have the box. But it's not necessary, I use egg yolk to make the Schinkelgipfeli nice and glossy, and there is no egg yolk listed in the ingredients. I think it's a shame that there is no mention of what the croissants are already coated with.
Kind regards
watschli
13 years ago
These ham croissants used to be my favorite too, but the last time, there was very little filling in the ham croissants - but all the more dough around them :-( . My family also noticed this and were disappointed. Maybe I was just unlucky or maybe the recipe has changed? In any case, I will soon buy another pack to try and hope that they taste like they used to :-) .
13 years ago
Hello Alexa Maria
We have not changed the recipe or the dough/filling ratio.
So far we have not received any further reports from customers that there was less filling in the ham croissants than before.
We have informed our supplier about this and will follow it up closely.
Best regards from the M-Infoline team