Walliser Naturroggen Brot IP-SUISSE

We would like to inform you that Valais rye bread is no longer part of the Migros Vaud range. However, we would like to inform you that from now on, you will find "Bio pain de seigle", item number 1113.648, in most of our stores in the Lausanne region. your M-Infoline team

That's a shame, but thank you very much for your feedback. Have a nice day!

Hello Zesimi We have discussed your inquiry with the specialist bakery products department. The wholemeal rye bread with nuts, article number 1114.872, has been removed from the Migros Aare cooperative range due to falling demand. This bread is also no longer available from the Migros Zurich Cooperative. We are sorry that we are unable to give you any better news in this regard. We are now offering the dark tree nut bread, article number 1114.883.002/005, in some stores. We hope you like this bread. You are welcome to ask for it at the store of your choice. We hope we have helped you with this answer and wish you a wonderful springtime. your M-Infoline team

Hello guest
We are sorry that you are not satisfied with the Valais bread with nuts. We would be happy to look into your comment that the bread goes moldy quickly.
Please let us know the LOT number of the bread. The best way to do this is to use the contact form and make sure you refer to the reference number IN_1140773, otherwise we will lose important information.
Please understand that we cannot provide a clarifying answer without further information.
Have a nice weekend and we look forward to welcoming you back to Migros soon.
Best regards from the M-Infoline team

I can only agree with you. It was still there for a while in Wettingen, but now it has disappeared there too.

Dear guest
Thank you for your feedback.
Jowa produces around 60 - 80 different types of bread every day during the night, depending on the bread range of the individual Migros cooperative. These fresh loaves have to be distributed to all Migros stores from 5.00 a.m. in the morning. In this very short period of time, breads with different flours and ingredients such as nuts, soy etc. have to be produced on the bread machines. Unfortunately, despite precautionary measures and cleaning, it is unavoidable that residues can remain on the equipment with so many different breads.
As Migros is well aware of what such residues can mean for allergy sufferers, this is communicated accordingly on the bread bag (allergy information: may contain wheat), as is the case with the original spelt farmer's bread mentioned above. This would also apply to the AOC Valais rye bread if the wheat were not added and would therefore also not be suitable for allergy sufferers. Migros therefore offers a range of gluten-free AHA products as an alternative.

Natural sugar is added to the original spelt Farmer's Bread in very small quantities as food for the yeast and is also used to give the bread volume and flavor and to brown the surface.
In the majority of breads (normal and special breads), however, no granulated sugar is added to the recipe. The nutritional information "of which sugar" refers to carbohydrates that consist only of monosaccharides or disaccharides. In the case of bread, this refers to the dextrose (glucose) present in the flour. Flour consists of 70% starch, which in turn is made up of glucose units. Glucose itself is sweet and is therefore also perceived as sweet in bread without the addition of granulated sugar.

We hope this information has been helpful and wish you a pleasant afternoon. Your M-Infoline Team

It's not about residues, but that wheat is explicitly mentioned in the ingredients. So it has a proportion of wheat flour in it. That is simply incomprehensible.
As far as sugar is concerned, the explanation is clear to me. It also refers to dairy products in particular, where sugar is also included in the ingredients (not in the nutritional information), which is absolutely nonsensical.
I am annoyed.

Dear Migros
Exactly, I have the same feeling. It's about the deliberate addition of wheat. If there is a note because, for example, the spelt flour or rye flour was mixed in the same container as the wheat, then that's good for those who also react to traces. For me, it's about the amount that was deliberately added to the recipe. This is exactly where my comment comes in, as I find it really unnecessary. Gluten-free products often contain corn flour and unfortunately there are also a lot of intolerances here, as cornflour is mixed in everywhere even though there are other great starches. -:) Gluten-free products also don't taste as good.

Hello guests
The typical Valais rye bread is produced according to the strict specifications of the AOC (Appellation d'origine contrôlée) in the Migros in-house bakery in Glis. This AOC guarantee of origin stipulates not only the production, the typical bread characteristics and the geographical area of origin, but also the recipe, i.e. the raw materials to be used and their origin.
Breads made from 100% rye (the same also applies to spelt breads) produce an extremely compact and firm crumb. The addition of wheat flour in AOC Valais rye bread results in a slightly looser crumb and also an appealing volume, which makes it easier to slice and also makes it more enjoyable to eat.
Migros offers the following breads with 100% rye or original spelt flour in its bread range, depending on the cooperative and branch:
1113.260 Organic spelt bread 400g
1113.520 Organic coarse rye bread 400g
1114.845 CoR original spelt bread 450 (GM Aare only)
1114.834 CoR original spelt bread 450g (only GM Lucerne)
Best regards
Your M-Infoline Team

Dear guest
Thank you for your message.
We regret that you found the bread too hard.
The new Migros AOC Valais rye bread was produced according to the AOC specifications (Appellation d'origine contrôlée, defined in the Valais canton of origin) in the Migros in-house bakery in Glis VS, i.e. with all the knowledge and experience of the traditional production of Valais rye bread. This guarantee of origin is based on the raw materials, production, characteristics and geographical area.
All these influences shape the character of this special bread, including its compact crumb structure. The individual preferences of each consumer certainly play a major role in this bread.
We hope this information has been helpful and wish you a pleasant afternoon. Your M-Infoline team

We felt the same way as the previous writer: mega hard, it only takes an athlete or a chainsaw to cut it
Best regards
MCM