Valflora Schlagrahm Dose

Hi Seniii, thank you very much for your message. We're very sorry to hear that you've had another inconvenience with the spray function of our whipping cream ☹. This problem is caused by fat crystallization in the cream. This causes the cream to thicken so that the gas pressure inside the can can no longer push it out. The following procedure can help to avoid this problem with canned cream:

When you have taken the can out of the fridge, you should first shake it vigorously and then hold it briefly under warm running water. You can then shake it vigorously again and, if necessary, hold the can under the water once more until you feel that the cream has liquefied again. It is important that you only press the spray head when the can is upside down to prevent the gas from escaping and the ratio of gas to cream no longer being correct.

As chilled cream is easier to whip, it should be chilled again after the 'warm water trick'. Otherwise the consistency of the cream will be too runny, the gas will escape through the liquid and no nice, firm foam will form. If you give our product another chance, we are confident that this tip will be helpful for your application. Hopefully we were able to help you with our answer. Best regards, your M-Infoline team

Hello PatrickCh, thank you for your suggestion. We have passed it on to the people responsible. Best regards, your M-Infoline team

Hello edyfrei Read on the can below the picture in white on a red background: WITH SUGAR | AVEC SUCRE | CON ZUCCHERO Best regardsFrederica

Hello edyfrei, as Frederica - thank you at this point - writes, this is already printed on the can. However, we will take your message as feedback that the lettering could be clearer. Best regards, your M-Infoline team

Hello yvonnezubi, thank you for your question. This problem is caused by so-called fat crystallization in the cream. This causes the cream to thicken so that the gas pressure inside the can can no longer push it out. If you experience this again in the future, the following procedure may help. When you have taken the can out of the fridge, you should first shake it vigorously and then hold it briefly under warm running water. You can then shake it vigorously again and, if necessary, hold the can under the water once more until you feel that the cream has liquefied again. When using it, it is important that you only press the spray head when the can is upside down to prevent the gas from escaping and the ratio to the cream no longer being correct. Best regards, your M-Infoline team

Hello fatihoeztuerk, the Valflora whipped cream can, 204150000000 does not contain any alcohol, not even in the form of carrier substances of the additives used. Best regards, your M-Infoline team

Hello Halal The emulsifier E 471 in the Valflora whipped cream jar is of vegetable origin. Best regards, your M-Infoline Team

The symbol on the can indicates that it should be disposed of with household waste.

Hello freisein, thank you for your inquiry. We have clarified this with our environmental experts. Swiss Recycling writes: "If the aerosol can does not have an orange (GHS EEC) or white-black-red (GHS CLP) hazard symbol (e.g. cream aerosol cans), it can be disposed of with the waste." Ecologically, it would be best to dispose of the spray can with the aluminum. However, municipalities do not accept spray cans in aluminum because of the risk of explosion. Once again, Swiss Recycling: "As even empty spray cans still contain propellant gas and are under pressure, they cannot be accepted at the collection points for aluminum and/or sheet steel for safety reasons. For further information, please contact the recycling organizations Ferro Recycling (sheet steel) and IGORA (aluminium)." We hope this information helps you. Best regards, your M-Infoline team

Hello guest
Thank you for your question.
There is currently no manufacturer of canned cream in Switzerland. There are only a few in the whole of Europe. After careful consideration, our partner Estavayer Lait SA has decided to work with the producer in Belgium. All of Migros' requirements are produced by this manufacturer.
We bear an important part of the responsibility for preserving the Swiss farming community. As we have sufficient milk in Switzerland, it goes without saying that we also process Swiss cream in our canned cream. This ensures that most of the added value remains within Switzerland. The canned cream itself is produced in Estavayer. Only the filling of the product takes place in Belgium.
We hope this helps you and wish you a pleasant evening.
See you soon and best regards


Your M-Infoline Team