Schär Pan Blanco Gluten-Free Bread Quality Complaint
As someone with celiac disease, I have been consuming Schär Pan Blanco gluten-free bread for a long time. Unfortunately, I have been very disappointed with the products I have purchased recently. The prices of these products are already quite high, and frankly, I do not believe they are worth what we are paying.
The Pan Blanco breads I purchased from Tahtakale Spot, with a production date of January 28, 2026 and an expiration date of June 27, 2026, are almost completely hollow inside. There are large holes and empty spaces in the middle of the slices, and the bread appears as though the dough was not distributed properly during production. I suspect that too much yeast may have been used or that there may be another production-related issue, although I cannot determine the exact cause. Since this problem has repeatedly occurred with the packages I purchased recently, I am no longer satisfied with your products and can no longer consume them with confidence.
Products specifically manufactured for people with celiac disease and others who must follow a strict gluten-free diet should be produced with much greater care. I expect the internal texture of the bread to be properly formed and evenly filled. I also believe that, considering these quality issues, the prices should be brought down to more reasonable levels.
I request that your production and quality control processes be thoroughly reviewed and that I be informed about the cause of this recurring quality problem and what measures will be taken to prevent it from happening again.
