Why does the film packing look misty from the inside even to the extent of tiny water droplets?

This happens when the storage conditions, namely the storage temperature of specified on the package (+2…+4 °C), are not properly maintained. This may results into condensed moisture to appear on the package film from the inside. Alternatively, if the dough temperature inside the package differs from the surrounding temperature (for instance, when the dough is brought from the refrigerator storage to the shopping area and exposed to a higher temperature for a short while) the package film at a short instance will have been covered with a visible amount of moisture. When the temperature stabilizes the moisture and a “misty look” will disappear.

It is recommended that the temperature is maintained at the same level during storing and transportation. Short fluctuations do not affect the quality of our products, while lengthy exposure to higher temperature may spoil them.

When shopping, take notice of the refrigerated display they are kept in. The display temperature inside should not exceed +6 °C.

Having bought our products, do not carry them around all day. Place them in your office or home refrigerator as soon as you can.


What makes your fresh dough good and edible for 45 days?

Indeed, the shelf life of our fresh products seems very long, particularly since we do not use any preservatives. Flour and water are the basic ingredients of all our products. We chose the flour sort that best suits fresh dough and continuously monitor its quality. The water is purified and passes through UV light. During the packaging process, we pump a gas mixture inside, which contains nitrogen and carbon dioxide. Carbon dioxide kills unfriendly bacteria and nitrogen replaces nearly 100% of oxygen. Thanks to this kind of package and provided that the storage temperature is strictly maintained the product remains fresh for 45 days.


The package is inflated. Does this mean that the product is bad?

The package must be a little inflated from the start, because we pump special gas into it, which helps preserve the product. You should take notice of this when choosing the dough at the supermarket. On the contrary, if the package is not inflated at all, you should be alerted. This means that the package might be damaged and the dough is not more preserved as it must be.

If the package is seems excessively inflated, it may appear that the dough was kept at the store for quite long at an increased temperature, which caused the natural process of fermentation (any dough contains natural yeast, which begins to ferment at warm temperature). This process cannot be stopped, even if you restore the recommended storage temperature. The dough changes its genuine structure, becomes sticky and difficult to separate from the film or parchment paper. We don’t recommend to use it if such a case.


Why are there dark spots on the dough?

It depends on the level of flour refinery at the mill. Flour contains bran and it can never actually be removed 100% from the refined flour. Please note that excessively white flour may be a result of artificial whitening). Wheat bran has a beneficial effect on the functioning of intestine, as it removes toxins and other harmful elements from the body. Coarse corn of grain contains valuable vitamins and minerals, in particular cellulose, lignin and pectin. The finer the grind, the less nutrients the flour contains.


What dye is used for the colouring? There are dark spots on the green dough. What is it?

For production of coloured pasta and dumpling rounds we use concentrated natural juices of carrot, spinach and beet. That is why we recommend our coloured products both for children and adults.

Mind though that the dough containing beet juice may colour the water in which it is cooked, while the products itself will eventually discolor slightly in the end. You might notice the same properties of the beet, when you cooked soups with it.

Regarding the dark spots in our green dough. Additionally to the said juice we add dry spinach for flavor and you can see it well on the surface.


Dumpling rounds do not stick well and the dough is not elastic. What should I do?

The dough for the dumpling rounds is made based on an Italian recipe of the ravioli dough. It contains two types of flour: 70% of all-purpose wheat flour and 30% of durum wheat flour, which the Italians use for making pasta. The latter kind of flour is more solid and less elastic. However, durum flour provides the nice yellow color for the dough, as well as taste and smell and the dumplings do not fall apart when cooked.

The products are moderately soft and elastic, when they have come out of the production line. The closer the expiry date, the less elastic the dough gets. This, of course, does not mean that the dough loses its taste or nutritional value. It simply gradually evaporates its internal moisture with time. There is a simple way out – just sprinkle the edges of the rounds with water or egg wash.

If the top layer of the rounds is a little dry, sprinkle them with water, cover with the film, turn the package upside down and start making your fillings from the bottom row. By the time you get to the last row, the dough will soften a bit and restore its elasticity.

Keep in mind that before starting to make dumplings, let the dough stay at room temperature for at least 20-30 minutes. Chilled dough can also result into poor elasticity.


Why there are sometimes less than 70 dumpling rounds in a pack?

The production process of our dumpling rounds consists of the following stages: dough slabs are rolled out to sheets, rounds are cut by press machine , then placed in piles split with a food film between rows, before it moves to a packaging facility it gets weighed with industrial precision scales.  In case the dough was rolled out a little just a hundredth of an inch thicker than usual, there may appear fewer than 70 rounds to provide for the net weight to be strictly 400g, the latter being specified on the package as a main product measurement unit. That is why we have put a disclaimer notice “up to 70 rounds” on our packing sleeve.


The surface of the dough (rounds for dumplings seems most of it) is covered with the white stuff resembling kind of mould. What is it?

Any freshly made dough should usually “be married” to a flour, ordinary white wheat flour, which is used for sprinkling over the sheets of dough when it is rolled out. So the answer is simple – the “white stuff” is flour. Do not hesitate to add flour by yourself when you deal with your dough. The dough is fresh and when getting warmer may tend to stick to your hands or even to a parchment paper, and the flour will help you cope with this.


Why is the cheesecake base not very sweet? It is made for biscuits and cheesecakes, after all.

We hear this question a lot. We offer this type of dough both for sweet pies served as deserts and non-sweet pies for your main course. That is why the taste of this dough is rather close to neutral. You can cook a great number of tasty things from it, including cakes with sweet fillings. You can find many recipes of quite different cakes and pies on our website for this particular dough.


Strudel turned out hard and dry. What did I do wrong?

In order to make your strudel soft and tasty, you will have to stick to several rules. Brush the pastry liberally with melted butter on both sides, place the filling and roll it up. Brush again with melted butter or egg wash. Bake at moderate temperature, not higher than 180°C, for 20-30 minutes, so that it does not become dry. During the baking, you should often brush the roll with melted butter or egg wash. When your strudel is ready, take it out of the oven right away, sprinkle with water and cover with a kitchen towel. It seems like a lot to do, but it is going to take only half an hour after all. As a reward your strudel will be ideal! Bon appetite!


Why did the puff pastry failed to rise when cooked?

We recommend our puff pastry usually as a base for different pies, that normally require just one single sheet of our dough to be a base or sometimes a container for fillings. A couple of sheets put one on the other would certainly give a more impressive rise. Besides, often heavy a filling itself eventually reduces the puff. Anyway, without the filling our puff pastry should rise by 2-3 cm.

For your kind information we test our pastry during production to ensure its rise by at least 2 cm. Yet if your puff pastry did does not rise to your full expectation, there may be some more reasons for that.

First. According to our cooking instructions on the packing the puff pastry must be placed onto the pan and then placed into the preheated oven (up to 200°C). You should follow that pattern strictly.

Second. If your pastry was stored at a temperature higher than 10°C for a long period of time it may not rise (this may happen when the products are kept in open refrigerated displays, particularly in summer). When shopping look at the temperature conditions our products are kept on shelves or displays. Our products should be perfect if stored at temperatures ranging from 2°C to 6°C.

Third. Alternatively, in hot summer days beware of your dough to reach your home refrigerator within an hour or so and try to avoid too much of direct sun exposure.

For your information our puff pastry consists of extremely thin layers of margarine and unleavened dough. When not refrigerated properly to a certain point, margarine would melt and stick the layers of pastry together. Apart from storage conditions, for puff pastry to rise you will need high temperature that will simultaneously melt margarine and bake the layers before they stick together.


Why does the dough crack when I roll it out?

Before you start unrolling your dough, take it out of the refrigerator, and while you take your time with your fillings let it warm a bit to reach the room temperature. It should normally take 20-30 minutes. After that you can go ahead with unrolling. In fact, refrigerated dough is not elastic, particularly if it contains oil, margarine or honey, which tend to harden when placed in a refrigerator. If you don’t let the dough warm up, it may simply go in cracks or even break.



Producer: "Mahlzeit GmbH"

Address: Str. Lesnaya, 6B, v. Belogorodka, Kiev Svyatoshinsky district, Kiev region., 08140, Ukraine,
tel. +380 44 384 06 76 (77), office@mahlzeit.com.ua www.kulinarium-meister.com