Bakery Technology – MIWE en-en

Lives up to its name: the MIWE ideal deck oven

migelmann — Thu, 19 Oct 2023 10:15:00 +0000

20.10.2023

Lives up to its name: the MIWE ideal e⁺ deck oven

The new version – many improvements, energy consumption reduced even further

It goes without saying that even outstanding oven systems have to be adapted to changing market and production conditions from time to time. At MIWE, we regularly release thoroughly revised new versions of our proven systems to ensure that our customers and users remain ahead of the game in terms of baking technology. This time on the podium: The completely revamped MIWE ideal e⁺.

At its core, the MIWE ideal e⁺ has of course remained true to itself: An absolutely reliable, flue gas-heated deck baking oven with excellent baking properties and high energy efficiency. However, a closer look reveals a whole series of substantial innovations that make the baking oven even more universal, even more flexible – and at the same time even more economical.

Innovations in baking technology: more efficiency and flexibility with the new MIWE ideal e⁺

The user is of course most interested in the baking technology innovations of the MIWE ideal e⁺, for example the flow-optimised flue gas routing in the power unit and distribution channel. Together with the likewise improved low pressure control on the burner (now independent and motorised), it ensures the desired uniform, reproducible baking result, and makes you completely independent of external disturbing influences such as chimney draught, baking versus outside temperature or pressure fluctuations.

The steam system has also been redeveloped from scratch. A small side effect makes it immediately clear what this is all about: the new MIWE ideal e⁺ will no longer require a water drain. On the one hand, this will of course reduce the installation costs. But above all, it shows that the new MIWE ideal e⁺ always evaporates exactly the amount of water required for the product, not a single iota less, but also not unnecessarily more! In other words, no puddles and no loss of water, no waste of water and energy, but always exactly the right amount! To put it in more technical terms: The evaporation capacity of the steam unit has increased by 5%, its regeneration capacity by 20%, and its efficiency is now at 90%.

In addition, the steam outlet on the baking chamber has been repositioned to provide an even more uniform distribution of steam, making the entire system more efficient. All in all, a significantly improved steam performance without any unnecessary overshooting. In other words: Water saved, energy saved, perfectly baked.

The evolution of baking technology: MIWE variobake at a new performance level

Speaking of baking technology: MIWE variobake, the finer, more flexible temperature control in the MIWE ideal e⁺, has also been raised to a new performance level for version 4.0. Let’s remember: Traditionally, flue gas-heated deck ovens work with burners that only know two states: On and Off. In other words, full power and idle. This means that the temperature curve can only be approximated. The actual temperature always “oscillates” a little around the setpoint, but the heating is always at full throttle, i.e. at full power. The energy input can thus very quickly become very high at certain points –definitely too high for sensitive products.

Not so with MIWE variobake. Here, several factors interlock to enable a much more sensitive control of the burner output and thus of the energy transfer to the products: A modulating burner whose output can be infinitely adjusted like an accelerator pedal. An intelligent logic in the MIWE TC control system that anticipates and ensures that the burner always operates at exactly the power level that is required for the desired energy input. And finally, a dynamic two-circuit control system that permanently helps the oven groups to achieve improved uniformity. In this way, it is possible to bake both highly sensitive, high-sugar products (such as macarons) just as perfectly as dark rye bread, which requires a very high energy input, on the same oven system without any contortions such as covering the products or opening the door. The new MIWE ideal e⁺, with its choice of gentle, normal or aggressive heat, is therefore much more versatile than its predecessors.

There are also new features on the outside. The recessed main switch and the absence of protruding screws on the front, for example, eliminate all interfering edges and thus make cleaning much easier. The operating concept is now based on the large 10-inch display with the renowned MIWE Touch Control, on which oven groups can also be clearly displayed. The oven doors open electrically – a first hint that the MIWE ideal e⁺ will be used more and more often in automated production environments (e.g. in combination with the MIWE athlet loading system).

A quick start: Simplified installation and commissioning of the MIWE ideal e⁺.

We have done everything possible to simplify and speed up the installation and commissioning of your new MIWE ideal e+ so that you can get started as quickly as possible. A baseframe that is accessible from underneath (also sideways with forklift) makes transport much easier, any unevenness in the floor can be compensated for from the front and thus also in the final installation position, the software of the oven provides support during commissioning, and all flaps are adjusted by motor instead of by hand. Soon nothing will stand in the way of your first bake! The installation module is now even easier to access and the entire inner workings are arranged in a standardised, compact and clear manner so that servicing can be carried out easily.

And the energy consumption? We’re proud to announce that the new MIWE ideal 4.0 has been awarded the e⁺ energy-saving seal. No MIWE ideal has ever been so economical. In addition to the energy savings achieved by the new steam system already presented above, we have increased energy efficiency by improving the insulation (optionally also on the oven front), reducing the burner output by approx. 7 % and increasing the burner “on” time. All in all: a textbook example of the MIWE ideal e⁺.

Sounds interesting? The new MIWE ideal e⁺ is ready for you at the MIWE live baking centre in Arnstein. When would you like to test it?

The sales accelerator at the heart of your business: the in-store oven

You can’t bake in-store without an in-store oven. Whether your branch needs a convection oven, a deck oven, a multi-system or even a catering system for enhanced use in food service: explore the entire world of modern in-store baking on our website.

Talk to our experts

In the mood for change? Are you currently making small or large plans for your production facility? Then let’s get talking! No matter where you’re currently at or where you want your path to take you – our planning experts will be happy to accompany you along the way. We look forward to hearing from you!

How to Spot Energy Wasters in Baking

dlwpadmin — Fri, 31 Mar 2023 12:40:00 +0000

03.03.2023

How to Spot Energy Wasters in Baking

Highly informative new tool added to the MIWE smart baking suite

For over five years now, MIWE customers all over the world have been able to efficiently monitor their distributed bakery systems, especially their in-store baking stations, using a central management tool that lets them optimise their baking processes in a targeted manner. We’re of course talking about the MIWE smart baking suite, “MIWE sbs” for short. It provides all the data from the networked baking ovens and thus allows highly efficient central management, monitoring, synchronisation and analysis of the systems in the field. A dashboard quickly gives the necessary overview for assessing the current overall status; comprehensive reports and key figures provide detailed information on all processes; and administrative and calendar features optimally support the outlet, even remotely.

At the end of 2022, MIWE equipped this useful tool with another brand-new feature: The sbs:energiemonitor for networked baking stations. Such an energy monitor is a welcome addition in times of scarce and increasingly costly energy on the market.

It not only summarises the actual energy consumption of an oven, but also breaks it down in detail according to different operating states (such as baking, heating/cooling, ready-to-bake, Eco mode, etc.). All this is clearly displayed graphically and numerically across various panels on a dashboard. You can choose between displaying the data as a timeline, as kilowatt hours or directly as incurred costs if your current kW price is stored in the MIWE sbs. This lets you see exactly how long the baking station baked for, how long it ran at a lower standby temperature in MIWE Eco mode, how long it took to heat up or how long it was (and remained) ready to bake.

You are also shown the products or baking programs associated with these baking times. And finally, you know how much energy has been consumed for each of these – and what it has cost you in detail.

Comparison function makes savings visible

This display, which also includes useful comparisons (e. g. over the days of the week, over the last eight weeks or across different products or baking programs), rapidly shows when and where energy was actually consumed beneficially and where it was not. What’s more, the tool evaluates the impact of block times for preventing baking at certain times of the day.

The MIWE sbs:energiemonitor incorporates “baking efficiency” as a fundamental key parameter. This is the ratio of the real baking time to the total switch-on time. Obviously, an oven that is switched on for several hours, possibly even in a constant “ready-to-bake” state, but only actually bakes for a few of those hours, is not being used in an optimally energy-efficient way. Depending on the value, this baking efficiency coefficient is depicted using a traffic light system, with red indicating very low efficiency, amber representing medium efficiency and green symbolising good efficiency, so that it is immediately apparent when the efficiency of a baking station is getting out of hand.

With the "baking efficiency" evaluation, the colour coding makes it clear at a glance where there is potential for savings.

So, when it comes to ensuring optimal energy consumption of ovens in shops and outlets nowadays, this is the ideal tool for making fact-based adjustments.

Curious to know more? Then get in touch with us and make an appointment for your individual live presentation about the MIWE sbs:energiemonitor.

Technology for central production

From production baking ovens, including loading and transport, to bakery refrigeration technology and energy efficiency systems: our website gives you an overview of our solutions for your bakery and, of course, all the details about our technology for central production.

Talk to our experts

In the mood for change? Are you in the middle of making plans for your production facility, large or small? Then let’s get talking! No matter where you are at the moment or where you want to go – our planning experts will be happy to guide you along the way. We look forward to hearing from you!

With Moderate Cold Comes Great Freedom

dlwpadmin — Thu, 23 Mar 2023 13:30:00 +0000

10.03.2023

With Moderate Cold Comes Great Freedom

How to avoid night shifts and supply shortages – all while saving energy, too

“At Easter and Christmas, we used to have all of our people on board,” recalls master baker Erwin Schalk from Germany. “Nowadays, we send them off on holiday. All the stress is gone”. The reason behind Mr. Schalk’s deep sense of relaxation is a shiny, 5 x 13 metre object in his bakery that goes by the name of MIWE smartfresh. This specialised bakery refrigeration system has space for 70 rack trolleys – equivalent to a production volume of about 3 to 4 tonnes of bread.

“We were able to significantly reduce night shifts – and on Saturdays no bread is processed at all,” says Erwin Schalk, explaining the most obvious advantages of the system. This means that if you bake like this consistently, you can offer your production staff the daytime working hours they so desperately want as well as a 5-day week! In today’s world, that’s a huge advantage for many reasons.

Here’s how it works: Master baker Schalk par-bakes his entire bread loaf range to a core temperature of 96 to 98 °C – preferably in one of his seven MIWE roll-in rack ovens. Then he lets the breads cool down to approx. 35 °C on the racks at room temperature before pushing them into the MIWE smartfresh. There, modern control technology maintains a constant climate of about 3 to 5 °C (here, it is 4 °C) with a relative humidity of about 95 % (here: 98 %). The products remain in this cool, humid storage unit until they are removed on demand. Because of the high humidity, not only do they not dry out, they even accumulate additional moisture over time, which is extremely beneficial when it comes to maintaining freshness. At Mr. Schalk’s bakery, storage times of a maximum of 4 or 5 days are the norm, but he has also tested a loaf after two weeks and it still tasted great.

For the final baking, the breads are then brought to a core temperature of approx. 55 °C. For 500 g breads, this takes 17 minutes and for 1,000 g breads, it’s about 22 to 23 minutes. The final bake for par-baked goods can be done in production, as baker Schalk does, but it can just as easily take place in the individual shops, where it can get done very quickly without any complicated tasks such as defrosting or proofing.

The flexibility to be able to react to peaks in demand over several days with virtually no delay is particularly beneficial for Mr. Schalk. In his particular case, having this flexibility is not only great for his four outlets with traditional delivery business, but also for a very particular group of customers: wine taverns, for which this region of Austria is famous. Although products of his bakery, such as bread by the metre (4 kg rolls), are extremely popular with the many wine taverns in the surrounding area, their very irregular opening hours and thus daily changing orders used to make it difficult for him to plan.

The entire range stays fresher for longer – thanks to bakery refrigeration

Along with the night shifts, this humid storage method has solved yet another problem for baker Schalk. In the past, baking started at 1 a.m. First, the wheat rolls had to be baked before the loaves of breads went into the oven. So at 10 a.m. when a worker sat down to eat his German “Kornweckerl” roll he had bought at 7 a.m., it had already been laying around for up to 9 hours. A scenario where even the best of rolls would flop. Now, with the dramatically reduced (final) baking times, baker Schalk can first bake his breads in 20 minutes in the morning followed by the wheat rolls. This means that both products stay fresher for much longer.

“And what about hygiene?”, you may ask. Truly the best, according to Erwin Schalk. Because in the MIWE smartfresh, an evaporator, in combination with a specific blue light (with a wavelength clearly outside the harmful UV-C range) with a special arrangement, ensures a reliable environment in which mould growth is strongly inhibited and significantly delayed.

He has not had to do any cleaning with vinegars or put on any special clothing, he says, and there hasn’t been a single instance of mould in a year and a half since it was installed.

By the way: There is a simple reason why baker Schalk only processes his bread loaf range through the system. He determined himself in the test that his wheat buns would need different process parameters than his loaves: lower air humidity. White rolls would certainly benefit here but for that he would first need a second MIWE smartfresh unit.

How does MIWE smartfresh work?

Clear energy advantage compared to alternatives

The energy benefits of the process are obvious when compared to the classic method of freezing, which requires considerable amounts of energy not only for the freezer and storage technology, but also for transport logistics and storage in the outlet. MIWE smartfresh, on the other hand, does not require extreme temperature drops or, in fact, any complex freezing technology at all.

Master baker Schalk took a very close look before agreeing to the new procedure. Something that we strongly encourage. He put all the components, including a variety of different oven systems, through their paces with his own raw materials at the MIWE live baking center (LBC) in Arnstein. And on top of that, he commissioned two independent refrigeration specialists to compare the MIWE system with a competitor’s system in terms of technology, applying all the tricks of the trade.

After thorough testing, they both clearly came to the conclusion that MIWE smartfresh was the better system, says Schalk.

That’s exactly how he sees it today.

Curious to know more? Here is where you find more detailed information and technical data. Feel free to contact us and make an appointment for your individual live presentation.

Technology for central production

From production ovens with loading and transport to bakery refrigeration technology and energy efficiency systems. On our website you will find an overview of our solutions for your bakery and, of course, all the details about our technology for your bakery.

Talk to our experts

A Glimmer of Hope

dlwpadmin — Wed, 22 Mar 2023 14:20:00 +0000

21.03.2023

A Glimmer of Hope

How a German bakery defied flood damage and reopened against all odds

“We’re back to work“, says Master Baker Ulrich Brand in a few words. It’s April 2022 and the displays in his bakery are filled with a wide range of products. There is little to remind us of an event that Ulrich Brand and his wife Gisela hardly saw coming. Like seven other bakeries in the Rhineland-Palatinate town of Bad Neuenahr-Ahrweiler (Germany), they too were affected by the flood disaster in the night from 14 to 15 July 2021. A total of 30 bakeries with about 70 branches were literally submerged.

The river Ahr has been flowing calmly in its riverbed again for a while now. However, damage from the immeasurable disaster is still visible in many places. Bakery Brand’s reopened shop shines like a star in the dark night. Only a few shops in the affected area have reopened. In many cases, construction is still underway. Other home and shop owners seem to have admitted defeat.

For Gisela and Ulrich Brand, this was out of the question. In 1997, they took over the business from Ulrich’s father, who had founded it in 1961. “Luckily, we were well insured – at least as far as the business was concerned”, Ulrich Brand explains. This is because his business insurance also included natural hazards such as floods. Help also came in the form of donations from the German bakery trade and the active support of friends and volunteers.

A wave of active support

Gisela and Ulrich Brand are still amazed by people’s willingness to help. “For example, shortly after the disaster, a vehicle from the Schwarze bakery in Bennewitz, Saxony (Germany), was parked up outside, packed full of cakes”, the two recount.

Their bakery had been affected by the Elbe flooding years ago and they wanted to somehow repay the help they had received back then. The cakes were distributed to the countless helpers by the fire brigade. The Schwarze team even stayed and helped for a few days, sharing valuable tips on how to get through the difficult time.

Planning in adverse conditions

Although a good 150 metres away from the river Ahr as the crow flies, the water nearly reached the ceiling of the ground floor of Bakery Brand. “Everything was pretty much ruined”, the master baker tells us. At first, he was still hopeful about the oven, but the manufacturer advised him to replace that as well.

When asked, Ulrich Brand usually describes the situation at the time using a few stats: “We had no water for a week, no electricity for 38 days and no gas for about half a year.”

Nevertheless, they carried on planning and working. It almost sounds surreal when Ulrich Brand talks about planning the new bakery: “We sat down together with an emergency power generator, screen and projector and designed the new bakery.” As a partner, MIWE could offer a planning tool in the form of the MIWE planner, allowing the bakery and its technology to be visualised in 3D and colour.

"We were quickly walking through our new premises virtually and, instead of the smell of damp and heating oil, we could almost smell the aroma of freshly baked bread again."

Ulrich Brand, owner of the destroyed bakery

„Wir liefen virtuell schon durch unsere neuen Räume und statt Muff und Heizölgeruch konnten wir fast schon wieder den Duft frisch gebackener Brote riechen.“

Bäckermeister Ulrich Brand

Visualising the bakery

The MIWE planner can visualise the bakery technology three-dimensionally in the architectural environment. Unlike conventional two-dimensional plans, the user can see from every conceivable perspective how the technology fits into the room and can virtually run through the work steps in the new bakery in advance.

The MIWE planner uses building plans or your own on-site measurements. First, a two-dimensional basis is created from these and the planned bakery technology is added.

These plans are then turned into the three-dimensional view, where real backgrounds can also be incorporated. In this way, numerous details can be displayed and immediately adjusted, if necessary. Computer planning also allows different solutions to be compared and the baking processes to be run through in them.

“We didn’t want to and actually couldn’t make any major changes in where we placed the equipment”, Master Baker Brand looks back. That’s mainly because the structural conditions literally dictated the framework. From a technical perspective, the bakery was set up quite well: Everything was available, from an annular tube oven, bread roll unit, refrigeration and freezer units to a biscuit machine. Three qualified baking employees and a production assistant work with Ulrich Brand in the bakery. In addition, there are five female staff members on the shop floor.

More space due to virtual planning

For insurance reasons, the new equipment had to be “at least similar” to the previous technology, as Ulrich Brand puts it. However, the freezer unit definitely needed to be bigger in order to produce and store seeded rolls and Danish pastries in larger batches. Before now, this had not been possible to the desired extent.

At the same time though, Ulrich Brand wanted more storage space for his flour because the company hadn’t had flour silos for some years.

Instead, bagged goods from various mills had been arriving on pallets, including flour from France. This is used specifically for French baguettes. So, more space needed to be created despite the bakery’s seemingly fixed floor space.

The MIWE planner turned out to be a game changer in this respect by showing what was possible. The refrigeration unit for the bakery’s raw ingredients was relocated outside at the click of a button – just virtually for the time being. The refrigeration unit’s door was docked to the bakery wall, creating space inside the building. This also meant it was closer to where the raw ingredients are needed, namely the dough-making and dough-processing steps. Ulrich Brand: “That’s the advantage of virtual planning: We could really run through the workflows on the computer.” The second refrigeration unit is also in a different place today. This allowed the freezer unit to be larger than the old system.

A flue gas oven with electric character

For his baking operations, Master Baker Brand initially wanted an electric deck oven. “We were used to baking everything at the same temperature from the previous annular tube oven. This meant we were extremely flexible in terms of loading.” With an electric oven, Brand saw the advantage that each deck can be controlled separately, making for highly flexible baking. Technically, however, this was not possible due to insufficient power supply levels.

For Ulrich Brand, the best alternative was the MIWE ideal e⁺: An absolute classic deck oven with flue gas technology. But “classic” is actually the wrong word. Because the MIWE ideal is constantly being developed further – always following the guiding principle of what bakers want and need. Although that brings us back to the idea of “classic”, i. e. something exemplary and successful that never gets old.

As MIWE variobake is integrated into the MIWE ideal e⁺, Ulrich Brand’s bakery team benefits from a technology that allows the temperature curve of the deck oven to be controlled very precisely. In previous deck ovens heated by flue gas, the burner only had two states: On or off, in other words, heated or not heated. This had the disadvantage that the temperature curve could only be approximately mirrored. As a result, baked goods would sometimes be “scorched” because the oven was too hot for a short time.

MIWE variobake enables more flexible loading

Years ago, Master Baker Brand deliberately opted for an annular tube oven because it transfers the heat very precisely and gently. However, this type of oven can only heat all the decks at one temperature. You can’t switch off individual decks. Baking at different temperatures is slowed down because the oven temperature is very sluggish. Baking is therefore usually done at a constant temperature in an annular tube oven. This is usually around 230 °C, an average value between a high loading temperature and a low finishing temperature.

In his new MIWE ideal e⁺, Ulrich Brand also bakes almost everything at the same temperature. “We also have baking programs with other temperature curves, but the oven can be loaded even more flexibly when you bake at the same temperature”, argues Brand. This is incredibly important for him as a small business. Sometimes there are Danish pastries on one deck, while bread loaves and rolls are baking on the other decks.

This is made possible by the variobake technology already described, i. e. baking in the exact temperature range without upward and downward spikes. At the same time though, the oven is also flexible because the flue gas technology can also reflect temperature curves and heats up quickly. In addition, as a two-circuit oven, it can also switch off some of the decks. Ulrich Brand: “That’s important for us because it allows us to bake new batches of rolls in the deck oven during the day.” After all, Ulrich Brand deliberately bakes his rolls in a deck oven instead of a convection oven to ensure a high level of craftsmanship. The bakery has been doing without a rack oven for years.

Of course, the option of heating only part of the oven also saves energy. An argument that is not to be underestimated in times of exploding energy costs. If small additional batches need to be baked, this is done in the smaller deck oven MIWE condo. Otherwise, this oven is mainly used for baking patisserie and confectionery goods.

The first weeks in the new bakery have not disappointed the Brand family and their team. Thanks to the MIWE planner, Bakery Brand was able to see at an early stage what its business would look like. “And we weren’t the only ones to be motivated by that”, Brand smiles. Sales haven’t completely bounced back yet, as many previous customers such as hotels and old people’s homes have not yet reopened. “But we are well positioned”, says Ulrich Brand optimistically.

This is also because he has MIWE as a reliable partner at his side, from planning to commissioning and service.

Curious to know more? Then contact us and make your individual appointment for a live presentation about the MIWE ideal e⁺ and its wide range of loading solutions.

Technology for central production

Talk to our experts

Continuous Improvement Process, the MIWE Way

dlwpadmin — Wed, 22 Mar 2023 08:21:00 +0000

22.03.2023

Continuous Improvement Process, the MIWE Way

For the 2022 model year, the MIWE roll-in e⁺ comes with a whole range of attractive new features

For over 50 years, the MIWE roll-in has been considered a trendsetter and the centrepiece of rolling production in the bakery. Bakers appreciate its superior baking performance, impressive uniformity, high versatility and, last but not least, its low energy consumption.

While others may rest on their laurels – we at MIWE see this primarily as an incentive to consistently make the MIWE roll-in e⁺ even better and to keep adapting it to changing customer requirements. That is why, even after the many new features introduced with the last model year, in 2022 the MIWE roll-in e⁺ is once again coming onto the market with a whole range of enhancements and new functions that will certainly help further increase its popularity with bakers. We will take a look at the most relevant innovations in baking technology.

Topic 1: The steam

The MIWE roll-in e⁺ already offers users several steaming options. These include powerful classic baking steam, of course, the special steam for frozen dough pieces for baking directly from frozen, and impulse steam for all those products that require permanent steaming.

Now another type of steam has been added that shows off its special advantages especially when baking tin sets or trays with tight loading: intenso steam.

Scientific background: In the case of very tight loading, a block of cold air can form between the narrow gaps of the tins or trays. Using conventional means, this block of cold air can only be broken up slowly – even with an intensive steam application. This means that condensation in this area is reduced, which most probably leads to uneven products. This is where the intenso steam with multiple bursts of steam and a few timed pulses for circulation provides an effective solution. Even with tight loading, the steam is distributed homogeneously and evenly throughout the baking chamber.

Topic 2: The energy transition

With the MIWE roll-in e⁺, bakers could already enjoy an effective method of controlling the energy transfer. We’re of course referring to the ingeniously simple, yet highly effective regulation of the circulated air volume with the help of MIWE aircontrol. However, the variability and the possible range of applications of the rack oven will now be significantly expanded once again by another new function. Starting from model year 2022, MIWE variobake will also be available for the rack oven MIWE roll-in e⁺.

The basic advantages of MIWE variobake will certainly be familiar to you from our deck oven MIWE ideal. With a finely regulated burner output, the intensity of the energy transfer to the product can be adapted very precisely to the individual requirements of the relevant baked product. This gives you the opportunity to position yourself as a distinctive and independent force in your competitive environment with more unique products with a strong character.

This is now also possible with the MIWE roll-in e⁺ with a two-stage burner.

In addition to the ‘medium’ intensity level, which corresponds to the previous standard setting, MIWE variobake provides you with two additional levels here: ‘gentle’ and ‘aggressive’.

The ‘gentle’ setting helps puff pastry and Danish pastry products in particular achieve a refined flaky bite, while also offering sponge cakes, pound cakes or eclairs significantly ‘juicier’ baking results. On the other hand, with the ‘aggressive’ setting the rack oven MIWE roll-in e⁺ can now also be used successfully for products that were previously considered completely ‘unsuitable for rack ovens’ according to traditional doctrine. These are products that need the powerful energy input of a deck oven, especially at the bottom, e.g. rye bread with up to 100 % rye content.

With the MIWE roll-in e⁺ with MIWE variobake in the ‘aggressive’ position, there is also no spreading here, and instead only the kind of strong bottoms that you would normally rely on a deck oven to achieve.

You can easily imagine that all kinds of artisan breads or small wheat products can also benefit from these ‘stronger’ baking properties, achieving stronger crusts and improved crispness. The baking intensity level settings can be stored directly in the baking programme. However, they can also be selected ad hoc in the control unit. MIWE variobake is available as a licensable option in the new MIWE roll-in e⁺ for all bakers who expect a powerful competitive advantage in their market thanks to the significantly broader range of applications for their rack ovens and distinctly unique products.

Topic 3: The booster function

And finally, there is the booster, which is a clever way of regulating and reducing the typical drop in temperature when the rack oven door is opened, thereby enabling baking at higher temperatures. When you activate the booster function, the burner will not switch off even if you open the oven door, but will continue to work (for a certain time). This eliminates the start-up time for the burner that would otherwise be necessary. The heat exchanger is heated to the maximum level, which on the one hand enables much faster batch-after-batch baking and on the other allows products to now be baked in the MIWE roll-in e⁺ that need a lot of initial heat – for example, pure rye bread baked without tins. The booster function can be stored in the baking programme or called up manually.

But it doesn’t stop there

The new MIWE roll-in e⁺ also offers a whole range of other useful functions (especially from the MIWE connectivity environment) and special simplifications for servicing, which will have a positive effect on your maintenance costs. An all-round harmonious package that once again underscores MIWE’s claim of offering you the best possible rack ovens.

Ready to take the new MIWE roll-in e⁺ through its paces? Reach out to us today and schedule a live demonstration.

Contact us

Technology for central production
From production baking ovens, including loading and transport, to bakery refrigeration technology and energy efficiency systems: our website gives you an overview of our solutions for your bakery and, of course, all the details about our technology for your bakery.

Talk to our experts
In the mood for change? Are you in the middle of making plans for your production facility, large or small? Then let’s get talking! No matter where you are at the moment or where you want to go – our planning experts will be happy to guide you along the way. We look forward to hearing from you!

The Light at the End of the Pipeline

dlwpadmin — Fri, 17 Mar 2023 08:40:00 +0000

21.03.2023

The Light at the End of the Pipeline
What Happens When There is no More Gas?

What options do MIWE customers have in the face of looming energy shortages?

Due to the impact of the Russian invasion of Ukraine, many bakers are asking themselves: What if the gas tap is turned off tomorrow? After all, around two thirds of bakeries in Germany use natural gas as their fuel. And despite significant reductions, around one third of natural gas in Germany still comes from Russia.

Bakers with oil-fired ovens are also watching the development with concern. There are more supply alternatives for oil than for natural gas, but according to the laws of the market, it can only be assumed that a shortage of one fuel will also affect other fuels in the future. This means that they will ultimately also become scarcer, or at least considerably more expensive – including electrical energy, which by the way, is still generated using gas and oil.

So what will bakers have to expect if there is no more Russian natural gas?
Are there real, short-term alternatives to the current fossil fuels that could prove to be a promising way out of this predicament?
Can MIWE ovens also be converted to these alternative fuels?

But above all (and in a much more fundamental sense): What can I do as a baker to effectively counter the cost explosion in the energy sector? These are all questions that are on the minds of many bakers these days and which we, as a leading manufacturer of bakery and oven technology, are also confronted with on a daily basis.
Of course, we cannot predict the future, but we certainly have some answers. We will be presenting these answers throughout the following sections.

Two out of three German bakeries have ovens that are heated with natural gas. This is where the worries and hardships will be felt the most should gas supplies be cut off – but heating oil and electricity would also be affected indirectly.

What would it mean for bakers if there is no more Russian natural gas?

Germany still gets a considerable amount of its natural gas from Russia. In 2021, the figure was 51 % and in April 2022 it was about 35 %. By the end of 2022, the share of Russian natural gas is expected to drop even further to about 30 %. But even then, a stop to the Russian supply stop would have serious repercussions, especially where gas is needed in large quantities for daily production.

On the other hand, it is important to remember that there is currently a relatively high reserve in the German natural gas storage facilities. At the beginning of June 2022, the level in Germany’s gas storage facilities was over 50 %, which is higher than a year earlier before the war began. With this supply alone, the entire gas consumption in Germany, about half of which flows into industry, trade, services and commerce, could be maintained for about 80 days. Although the German Federal Ministry for Economic Affairs has shortly reported that there is a disruption in the gas supply in Germany and that it has therefore raised an alert level, there will not yet be an intervention in the general gas distribution.

The supply of basic foodstuffs would take priority in the event of an intervention in the gas distribution. According to the German Federal Network Agency, a general gas supply freeze for bakeries is unlikely.

But what if the alert level, which until recently was “only” on an early warning level, should develop into a veritable emergency level? In other words: Who would get anything if nothing is coming in? In this case, the current German Energy Security Act (Energiesicherungsgesetz) provides for “sovereign” interventions, i. e. regulatory measures, in which the special role of bakeries will certainly be valued. The aim is in fact to “secure the vital need for gas with special consideration for protected customers and minimisation of consequential damage”. With regard to the supply of basic foodstuffs, one may assume, as the German Federal Network Agency currently assures us that bakeries are considered highly relevant to the system and worthy of protection and will therefore be spared from a general gas supply freeze.

Let´s outline the “delivery stop” scenario:
Currently, natural gas continues to flow, but in reduced quantities. In addition, seasonal stockpiling is on the rise and German policymakers are actively engaged in reorganising the supply infrastructure. If supplies were to be cut off, bakeries would in all likelihood be part of the critical infrastructure considered essential, which would still be on the preferred list when it comes to gas supply. So there is no acute shortage at the moment (yet), and a complete stop on supply for bakers is extremely unlikely.

Are there any viable alternatives?

Nevertheless, as a precautionary measure, many bakers are asking about alternative fuels and possibilities for retrofitting existing baking oven systems. We will address the options currently under discussion in detail.

Liquid gas instead of natural gas

Even though both are fossil fuels and contain the word ‘gas’ in their names, liquefied petroleum gas and natural gas are by no means the same on a chemical level. Natural gas consists mainly of methane (CH₄) and a mixture of other gases. Liquefied petroleum gas is also a gas mixture, but it consists primarily of the hydrocarbons propane and butane (and should not be confused with LNG, liquefied natural gas; for that see the next section).

It is possible to convert MIWE ovens from natural gas to liquid gas in consultation with a burner technician. However, a suitable infrastructure needs to be created on site for storing the LPG. And it remains to be seen to what extent liquefied petroleum gas, which is mainly produced during the extraction of crude oil and natural gas and in the refining of mineral oil, will actually be spared the current market turbulence and represent a reliable way out of the current situation.

LPG is easier to transport than natural gas, which relies on a piping network. But this requires a suitable infrastructure (on site) for transport and storage. In addition, it remains uncertain to what extent the product, which is directly dependent on natural gas and crude oil production, will be spared from market turbulence.

LNG (Liquified Natural Gas)

LNG is not really an alternative to natural gas either, because it is actually just that: natural gas. The difference here is that it is liquefied with a special process under deep cooling and compressed under high pressure to make it easier to store and transport. The advantages and disadvantages are clear. On the one hand, it has a similar high energy density to natural gas and therefore a comparable calorific value. As a ‘liquid’ it is also no longer dependent on pipeline systems that are laid tens of thousands of kilometres over land or under water and can dry up overnight.

LNG is highly compressed (and purified) natural gas in a ratio of 1:600. This makes it easier to store and transport and creates a higher calorific value. But liquefaction only occurs at temperatures around -162 °C and is associated with high energy input.

Storage and delivery can take place in special tanks and is therefore flexible in a way similar to petroleum – provided that the appropriate delivery terminals are available for acceptance in Germany. Deliveries can then be made from various parts of the world, including from reliable partners such as the USA. However, this fuel also has its downsides, especially in terms of sustainability. Firstly, much of the LNG that is to arrive in Germany in the future is produced in the USA through fracking. Hydraulic fracturing is highly controversial and has been banned in Germany for several years.

Harmful chemicals (which can find their way into drinking water) are used to break up rocks underground and bring the gas to the surface. This gas is then cooled down to -161 °C to -164 °C using a great deal of energy. Long-distance transport further tarnishes the environmental balance of LNG.
The LNG infrastructure in Germany and Europe is currently only under construction, but it is being driven forward with a high priority. MIWE ovens can also be heated with LNG without any issues with only a minor conversion of the burner nozzle. The flue gas routing can remain unchanged.

Hydrogen (H₂)

Hydrogen is often seen as the solution to many energy problems, but its production is currently not yet sustainable to the extent that demand would require. At the same time, it is already mixed with natural gas in small quantities. The share will be about a quarter by 2025.

Suppose there was a basic substance that occurs more frequently in the universe than any other, and yet has three times as much inherent energy as petrol or heating oil. Wouldn’t that be a great approach to solving our dilemma? It certainly would! That substance is called hydrogen.
When we talk about alternatives to and independence from fossil fuels, the only option is of course ‘green’ hydrogen, which is produced from water by electrolysis – ideally using renewable energies. So-called ‘grey’ hydrogen, on the other hand, is itself only produced from fossil fuels, e. g. natural gas that is split into carbon dioxide and hydrogen, and is therefore not a true alternative once natural gas becomes a scarce resource.
Hydrogen has been considered the energy carrier of the future for some time now. It burns without CO₂ emissions and is theoretically available in almost unlimited quantities. However, anyone who remembers their chemistry lessons also knows that the smallest and lightest of all chemical elements is quite challenging to transport and store. The high energy density leads to a great risk of fire and explosion.
Hydrogen is already being used in bakeries today, which many users may not even be aware of. Hydrogen is already being added to natural gas in small quantities. This proportion of hydrogen in natural gas is to be continuously increased and will amount to about 20 % by 2025. MIWE baking ovens are already designed for this admixture. When even higher admixtures come, it may be necessary to adjust the burners. The high energy density mentioned leads to a higher flame temperature, which – depending on the case – may also mean that a combustion chamber has to be replaced. The flue gas routing will remain unchanged one way or the other.
But what about higher admixtures or even pure hydrogen as a fuel? In fact, there are initial research projects that are testing “H₂” burners in the performance class commonly used for production baking ovens – but there is still a long way to go before they are ready for the market. MIWE customers can rest assured, however, that they will be among the first to be offered hydrogen technology once it is ready for the market. In terms of pricing, it is expected that green hydrogen will only be competitive in 2030 at the earliest – strongly dependent on the price of electricity.

E-Fuels

Electrofuels, or e-fuels for short, are synthetic fuels produced from water and carbon dioxide using electrical energy – ideally from renewable sources (power-to-fuel). They have the same properties as their natural fossil counterparts, for example petrol, diesel or paraffin, and their combustion also produces just as many environmentally harmful exhaust gases as conventional fossil fuels.
E-fuels are very close to conventional fossil fuels in their properties. They are produced from water and carbon dioxide with the help of electrical energy. This is energy-intensive and causes the well-known environmentally harmful exhaust gases during use.

E-fuels are very close to conventional fossil fuels in terms of their properties. They are produced from water and carbon dioxide with the help of electrical energy. This is energy-intensive and causes the well-known environmentally harmful exhaust gases during use.

These fuels can be stored and transported as usual – and incidentally also used like their fossil counterparts in MIWE oven technology without any further adjustments. The drawback is obvious: production consumes a lot of electricity, which means it is extremely energy-intensive and therefore expensive. Depending on the origin of the electrical energy used, the energy balance of e-fuels is usually very poor, because the energy losses during production are also high. In other words – in practice, hardly a convincing alternative at the moment.

Photovoltaic (PV)

Do you have a space in the sun? Lots of space? To be more precise: A whole lot of space? For example, in the field next to your bakery? Or on a large roof of a hall? Then a photovoltaic system might be a solution for you. To give you at least a ballpark figure when it comes to the space requirements:

If you wanted to heat a MIWE roll-in (1.0608) rack oven in 1-shift operation with electrical energy obtained from a photovoltaic system, you would need almost 1,000 m² of PV surface area, given the power yield of today’s solar cells. If you do not want to be dependent on the time of day, i. e. the current position of the sun, for your production planning, you also need appropriately dimensioned buffer storage, which can quickly become quite expensive.

Despite all the energy efficiency, there is still quite a lot of electrical energy required to run an oven – and the corresponding space would be needed to generate it. But idyllic sunsets also pose a problem in this picture. If baking is done at night, you will also need appropriately sized energy storage units.

Despite all the energy efficiency, there is still quite a lot of electrical energy required to run an oven – and the corresponding space would be needed to generate it. But idyllic sunsets also pose a problem in this picture. If baking is done at night, you will also need appropriately sized energy storage units.
So, from the perspective of climate protection, photovoltaic technologies are without question always a great thing. They can make a significant contribution to reducing your electricity costs – and the electricity generated can be used for a wide variety of energy consumers in your bakery. It truly is the most universal form of energy of all the options. If you want to operate oven technology with it, you should ideally rely on electrically operated systems in your facilities and have very large areas available for installing the PV elements.

Pellets (aka: wood chips)

Wood pellets or chips are considered sustainable because wood is a renewable resource. They are also often described as CO₂-neutral because when they are burned, only as much CO₂ is released as was bound during the growth of the wood – albeit in a much shorter time, which makes the overall calculation questionable in the eyes of critical observers!

Originally pellets were pressed from sawdust residue. Today's demand is far too great for this, so in the meantime other wood that is not suitable for lumber is also used. Interesting fact: The energy required to compress the pellets is very low for dry wood in comparison to the energy content.

Wood is also (as we have painfully learned these days) a very limited resource, and its combustion generates quite a high level of particulate matter – it is no coincidence that the requirements of the German Wood Stove Ordinance (Kaminofenverordnung) are becoming more and more stringent with each amendment. If the pellets are to be used directly to heat the flue gas in the baking chamber – as is the case with gas or oil – a proper solution to the ash problem would also have to be found, which is why we do not currently consider direct heating with pellet burners to be a convincing alternative to clean-burning energy sources. On the other hand, these kinds of solutions are conceivable for indirect heating – for example in a central boiler room.

Looking to convert your oven? Contact us now!

Individual consulting for oven conversion

Summary of alternative fuels

The summary shows that while there are alternative fuels that could be used quickly without any major conversions, such as LNG, LPG or e-fuels, they are all either waste products from the production and processing of classic fossil energy sources and/or they require such a high energy input that they are likely to cause even far higher energy costs than conventional energy sources. On the one hand, the promising fuel option of hydrogen is fraught with not insignificant safety risks, and on the other hand, it is not yet truly usable within a short period of time considering the requirements of bakeries. Special solutions may mark a viable path in individual cases, for example if bakers with their own forest plots behind their bakery can sustainably heat their boiler centres with wood pellets, or other bakers have so much roof and open space available that they can rely on solar electricity as a fuel.
In any case, there is no magic wand that could be used to help all bakers out of a looming supply dilemma in the short term without major expense. But this doesn’t mean that bakers can’t do anything to counter the impending cost explosion in the energy sector.

What you can do today

The key to reducing costs in a bakery is saving energy consistently. The advantage here is that it is effective regardless of the energy source used, be it gas, oil, electricity or an alternative fuel. And that is all the more worthwhile the more expensive energy becomes. The use of more efficient systems and an efficient energy recovery concept, as well as optimising operational processes, generally offers much greater savings potential than simply converting existing technology to other fuels.

We at MIWE have now been dealing with the different sustainability options for more than 13 years and, in addition to individual energy recovery products, offer comprehensive advice for customised energy concepts to suit every need.

How can we be so sure of all this? Because since establishing the MIWE energy business segment in 2009, we have assisted more than 220 companies in reducing their emissions and energy costs through our heat recovery solutions, helping them save a total of more than 75,000 tonnes of CO₂ to date. Added to this are several megawatt hours of total energy savings from our many customers who have opted for the energy-saving e⁺ solutions (current figures: Sustainability at MIWE). It is for good reason that MIWE is considered a pioneer and the clear technology leader in the field of energy-efficient bakeries.

One component of saving energy can indeed be investing in new, highly energy-efficient system technology, e. g. in the rack oven MIWE roll-in e⁺ or in the fully automatic proofer MIWE GVA e⁺. This is especially true if the existing systems are already getting on in years. Experience shows that the most valuable energy in a cost-cutting initiative is the energy that doesn’t have to be used in the first place.

MIWE awards the e⁺ seal of quality exclusively to those products that make a sustainable contribution to saving energy.

Another approach here can be to retrofit the existing system technology with efficient systems for energy recovery in order to increase the overall utilisation rate of the energy used. The first technology that should be mentioned here is the MIWE eco:nova, the universal, highly efficient recovery system for oven systems. This makes it possible to recover about a quarter of the energy costs spent when baking. It is so efficient because it uses the energy of flue gas AND steam – and separately at that – depending on how physically advantageous it is. Thanks to constant forced extraction, it also improves draught conditions and with it usually also the baking results.

The control system on the MIWE eco:nova clearly displays the producers and consumers, but more importantly it also shows the energy saved every day.

If energy is primarily to be recovered from the flue gas, the MIWE eco:box is an alternative that is available in a variety of sizes and performance classes for ovens and central heating boilers. However, even the best energy recovery is useless if it is not integrated into a sensible utilisation strategy. After all, it won’t help if hot water is dripping out of your recovery unit around the clock if you have no use for it. That means that when designing the recovery system, it should already be clear what the recovered energy can be used for – and whether this can be feasibly demonstrated for use both in the winter and summer. Because only then will the amortisation calculations, a given at MIWE, make sense.

It may be good to point out here that in our projects with customers, we have never promised more than we are actually able to deliver to them. That’s the kind of professionalism and fairness that makes the difference.
Of course, you will see the greatest benefits if an energy monitoring system such as MIWE eco:control is installed at the same time, which can record and visualise all energy flows in the bakery. Based on these energy protocols, an experienced analyst can immediately recognise situations and constellations where significant energy savings are possible.

A lot of potential energy can often be increased through process changes. A process like MIWE smartproof can help with this.

Often, the first valuable clues come from simply taking a closer look at what is happening in the bakery. Are the ovens ready to bake right on time or far too early? Is the energy in the residual warmth in the ovens or baking chambers used consistently? Do the ovens also switch to eco mode when baking is finished? It may also be possible to increase energy potential through process changes:

If you have been using refrigerated trucks to deliver your products from central production to the shop for baking, a process such as MIWE smartproof could be a beneficial idea for you.
Immediately after dough processing, the dough piece is rapidly cooled on boards to a temperature of around +6 °C (in the MIWE SF-D), which means it can be stored for up to 36 hours and can be transported to the branch for baking without the need for cooling. Do you freeze uncooked or cooked dough pieces? Similar to heating, cooling requires more energy for each degree removed from the ambient temperature – but especially for the phase transition at 0 °C. So instead of freezing products for storage, keeping products in the low positive temperature range (for example by using the scheduled proofing feature in the fully automatic proofer MIWE GVA) can already produce an adequate shelf life and even improve the taste and quality thanks to the continued enzyme activity.

Instead of freezing dough pieces, the MIWE smartproof process and the MIWE SF-D can save energy and money at several different points.

In any case, the options for doing something concrete are as diverse as the product ranges and production concepts found at bakeries themselves. The easiest option to implement – switching to a different fuel, for example – is not necessarily the most effective solution. Other approaches involving changes in processes, recipes or process parameters, usually do mean increased effort initially, but afterwards usually bring much more in returns.
This is why it is a good idea to work with partners who have the expertise in baking technology needed as well as the technical knowledge when it comes to measures that can be taken to reduce energy costs. Because that is the only way to achieve what is ultimately the decisive factor in your success: better baking, better business.

To product site of the energy recovery system MIWE eco:nova

Curious to know more? Then contact us and find out more about MIWE energy products.

Contact us

Technology for central production
From production ovens with loading and transport to bakery refrigeration technology and energy efficiency systems. On our website you will find an overview of our solutions for your bakery and, of course, all the details about our technology for central productions.

Talk to our experts
In the mood for change? Are you in the middle of making plans for your production facility, large or small? Then let’s get talking! No matter where you are at the moment or where you want to go – our planning experts will be happy to guide you along the way. We look forward to hearing from you!

For Out-And-Out Individualists

dlwpadmin — Thu, 16 Mar 2023 10:00:00 +0000

02.03.2023

For Out-And-Out Individualists

Baking beyond the standard with the new manual mode on the MIWE condo
Most users of a MIWE condo appreciate the convenience that comes with ready-made, tried-and-tested baking programs. They simply select the baking program they want at the touch of a button and start it; everything else is then taken care of by the oven completely automatically and at the usual level of perfection. However, some users want the exact opposite of standardised and automated. Ambitious bakers want to be in control in every situation and influence the finest nuances themselves at all times. The MIWE go! control system in the MIWE condo deck oven now makes this easy with the new manual mode.

We should have actually called the manual mode on the MIWE condo “artisan mode”. After all, highly discerning bakers striving for finesse are the ones who want to master and finely control the baking process in all its facets from start to finish.

For these nonconformists, dough is not a uniform substance, but a material that is full of life and always turns out a little differently depending on factors like the weather, temperature and raw ingredients, meaning that you always need to treat it differently if you want to achieve truly outstanding baking results.

We’re delighted to see that refined baking is getting popular again among consumers and bakers worldwide. The MIWE condo, a deck oven designed with connoisseurs and experts in mind, is playing a decisive role in this respect. It’s why we’ve now equipped the master control system of this oven with the new manual mode, which makes fine manual control of baking on each individual deck easier than ever before.

The completely redesigned input window, which opens for each deck, is at the heart of the manual mode.
Here, you can now set all essential parameters directly on the screen with your finger using simple sliders rather than having to go to the effort of keying in numbers:
the temperatures of top heat and bottom heat
(via slider or by tapping on the number in increments of 5 °C)
the amount of water for the steam
(via slider or by tapping on the number in increments of 20 ml)
the baking time
(via slider in minute increments or by tapping directly on the displayed time in intervals of 15 seconds).

This is extremely intuitive, incredibly fast and yet as precise as discerning bakers could wish for.

In the oven overview of the MIWE TC-U master control system, you’ll see the hand icon where the product image is displayed for conventional baking programs, letting you know that the manual mode is available. Tapping on the icon will open the input window so that you can readjust any parameters if you need to.

All other processes and functions (start baking, end baking, rebaking, light, etc.) can of course be activated in manual mode using the same buttons as in the regular baking program mode, meaning that you can smoothly switch between the modes at any time.

Reach your goals intuitively and quickly with the new manual mode

"You don't learn anything by simply pressing picture buttons."

On another note, it seems like the manual mode is also benefiting total newcomers, not just absolute baking experts: Some customers have been telling us for some time that they have started to give their employees the individual baking parameters instead of a ready-made baking program. “You don’t learn anything by simply pressing picture buttons”, is the argument. You do though when you’re the one who’s entered the values behind the pictures. And this has now been made quick and easy for pros and beginners alike.

Not just for individualists: our all-rounder
Whether you prefer to control your deck oven using a baking program or by manually entering the parameters: you should take a closer look at our all-rounder, the MIWE condo, if you haven’t had the pleasure of meeting it yet. You won’t regret it.

Snack Attack!

dlwpadmin — Fri, 10 Mar 2023 09:52:00 +0000

30.03.2023

Make Your Snack Business a Success!

The right concept for every business model – and the right equipment
It has long been rumoured that a well thought-out snack concept not only significantly raises the purchase amount listed on the average receipt and speeds up the periods of slower turnover, it also improves business as a whole. When it gets down to the nitty-gritty, however, all sorts of questions arise before you can successfully make the leap into the snack business. We provide guidance through the jungle of snack products to snack bakers and those looking to become established in this area. And we show you which equipment best fits your business model.
Just like with conventional bakery products, a variety of factors determine the success or failure of a snack business concept: The product range, quantities and qualities, staff and space requirements, location and target audience, but also logistics and equipment – to name only the most important aspects – all play a crucial role. They mutually affect each other in a rather complex interaction and therefore allow a variety of promising concepts in very different constellations.
Depending on the individual circumstances (and therefore a reasonable starting point is a thorough analysis of the current situation, the framework conditions and the objectives), there is no doubt that a successful concept can be developed for almost every use case. As a MIWE customer, you have several advantages, because alongside expert advice we can also offer you the most comprehensive range of thermal “snack machines” for all applications from a single source.

The basis of the snack business is products that can be sold as a quick snack immediately after baking – without further processing.

Snacks from a bakery perspective
As a snack supplier, bakers generally start from an extremely favourable starting position. For good reason, they have enjoyed a good reputation and confidence in their snack expertise among consumers for years. With their baked goods, they also have a wonderful base of ready-to-eat products or ones that are ideal to be refined into snacks.
According to a common definition, baked goods that are perfect snack products even without further processing are considered baked snacks.

To this group belong several bakery products which were originally not intended as snacks, but which have long since made a career out of being a break-time snack as a companion to a cappuccino or coke or as take-away or on-the-go food (from croissants to soft pretzels).
And of course the category of baked snacks also includes baked goods that were specifically developed for the snack business: Specially filled products (dumplings, croissants or rolls e. g. with ham-cheese-pineapple filling), products with spicy toppings (pizza, tarte flambée etc., and savoury tray-baked topped breads e. g. with vegetable topping) or those with savoury ingredients that are baked in the dough (e. g. rolls, sticks, croissants with ham, cheese, salami cubes, herbs). Products from this category are sold either cold or after being quickly crisped for immediate consumption.
In addition to baked snacks, grilled snacks are another important success factor in the snack business: Bread rolls, baguettes and ciabatta halves or sliced toast, topped for instance with tomatoes and mozzarella, ham and cheese, tuna or spicy spreads and then baked.
The third category of bakery snacks is sandwiches, and depending on where you live, you’ll be thinking of a caprese panini, a BLT sandwich, a Reuben, a bocadillo de queso or a jambon beurre. Even the simplest processing or refinement of baked raw materials can generate an extensive range of snacks. For example: With only three basic baked goods (bread roll, ciabatta, baguette) in combination with three toppings (salami, cheese, ham), we already have nine different snacks. With four baked goods and four toppings, we have 16. With a little imagination and maybe a certain degree of generosity in measuring out the ingredients, we have sales-friendly, modern interpretations of snacks that can be “individualistically” labelled to make your product stand out more.

Gastronomically ambitious snack bakers and the operators of related food service concepts are of course not only focusing on their range of baked goods, but are also expanding their assortment especially with regard to midday and evening business (depending on opening hours …) with non-bakery (warm) foods, e. g. soups, pasta, egg, meat or fish dishes, roasts, casseroles, etc.
The range of possibilities is immense in any case. At the same time, it leads us to the question of how best to organize all of this in the interaction between your (own) central production and the outlets.

Baked snacks can be sold directly.

Products that need to be baked again after "refinement" are more complex.

With sandwiches, you can create countless variations with just a few ingredients.

Gastronomically ambitious snack bakers extend their assortment to midday and evening business.

Convenience levels of snack-making
As we have done for baking (where we refer to the MIWE Convenience Levels MCS), we have also summarized the conceivable organizational forms of central production, logistics and decentralized production into levels, the so-called snack levels, for the food service and snack business. And just like there, the greater the number of the convenience level, the greater the level of “convenience” of the mode of production, thus reducing the effort required in the outlet. In the following overview, we consciously focus on baked goods. However, the levels apply analogously to non-bakery snacks.

In Snackstufe 0 ist der Arbeitsanteil in der Filiale am höchsten: Backwaren werden halbgebacken (andere Snack-Produkte küchen- oder zubereitungsfertig) angeliefert. Alle weiteren Arbeitsschritte (z.B. Backen, Füllen, Veredeln, Belegen und/oder Garnieren) erfolgen in der Filiale. Das erhöht u.a. den Raum- und Personalaufwand in der Filiale je nach Snack-Volumen ganz erheblich, lässt aber die Konsumenten auch die frische Zubereitung der Produkte am unmittelbarsten miterleben.

The portion of work in the outlet is highest at snack level 0: Baked goods are parbaked (other snack products are delivered ready for use or preparation.) All further steps (e. g. baking, filling, refining, topping and / or garnishing) are carried out in the outlet. This considerably increases the space and personnel costs in the outlet, depending on the volume of snacks, but also brings consumers closest to the freshly prepared products.

At snack level 1, baked goods are delivered ready-baked and then refined or topped at the outlet either to build up stocks or according to demand. The baking effort is eliminated.
Toppings can be pre-produced centrally (deli-meats in a lettuce leaf); however, the final touch is given in the shop.

Conversely, snack level 2 is when the snacks are delivered (practically as convenience products) fully prepared from central production, but are typically freshly baked in the outlet (and then stored, for example, in a heated display case) or, at least, are heated at the customer’s request. This includes the majority of the products listed above among the baked or grilled snacks.

Umgekehrt liegt Snackstufe 2 vor, wenn die Snacks zwar (praktisch als Convenience-Produkte) fertig aus der Zentralproduktion angeliefert werden, aber typischerweise in der Filiale frisch gebacken (und dann z.B. in einer Warmhaltevitrine gelagert) oder auf Kundennachfrage hin beim Verkauf zumindest erhitzt werden. Hierzu zählt der Großteil der oben unter den gebackenen oder überbackenen Snacks geführten Produkte.

Snacks in snack level 3 generate the least amount of effort in the outlet: Here, the snack is delivered completely pre-produced from the central production and, if required, heated again briefly at the customer’s request.

The various thermal processes of the snack bakery
You may well have noticed: In all three snack levels, thermal processes play a role, from baking at snack level 0 to the customer-friendly quick heating of a fully pre-produced snack at snack level 3, not to mention the cooking process required if you also want to enter the world of non-baked snacks.

Snacks are impulse purchases. The impression of freshness and how the snacks are arranged are relevant to success!

As a snack baker, be sure to avoid thinking that heat only plays a minor role in snack production. Spontaneity is a characteristic of the snack business; in other words, snacks are typically impulse purchases. Therefore, in addition to their appearance and the way in which the goods are put on display (are the toppings clearly visible?) the impression of freshness is particularly relevant to success. And heat is not only a unique signal of freshness but is also known to intensify the flavour.

The various thermal processes of the snack bakery

In the table above, we have listed the thermal processes used in the snack bakery along with the processes or products with which they are commonly used. As you can see, with today’s MIWE baking stations, you can not only master all the methods you need for the snack bakery, but since they also represent all scales (see next image below) you can therefore assemble the right components to perfectly meet your needs and your process mix.
You will be pleased that, for example, all components of the Fresh Food System MIWE cube have the same footprint and can therefore be stacked on top of each other in various combinations. This also applies to the individual variants of MIWE gusto. As you can see, this side of the snack business is not that complicated.

All these MIWE baking stations are perfectly suitable for snacks (and capable of far more, of course). May we introduce? From left to right: MIWE gusto, MIWE gusto:snack, MIWE cube in two different configurations, MIWE econo and MIWE aero.

Incidentally, our gastronomically trained application engineers are always there for you if you are on the lookout for the most suitable concept for you – even beyond mere oven technology.
After all, we want you to be successful in the snack business.

A hot combination: The Fresh Food System MIWE cube
Our Fresh Food System MIWE cube ensures that you are ideally equipped for all your tasks in the snack business. It can be configured completely freely – in other words you can adjust the selection and combination of modules perfectly to your own individual needs. Do you offer tarte flambée or pizza in your branch? How about a combination of the convection oven module MIWE cube:air and the MIWE cube:fire, which rivals any pizza oven with its 350°C temperature?

Our smallest yet still perfect all-rounder
Where space is in short supply or large capacities are not required, our MIWE gusto:snack is a popular choice. Not only is it an extremely compact, fully-fledged convection oven – thanks to its QuickServe technology and special grill plate, it can magically prepare oven-fresh, crispy snacks in less than three minutes. Need inspiration? You can download recipe cards from our website.

Good Things Can Be Made Even Better – And That Is Certainly True At MIWE

dlwpadmin — Wed, 08 Mar 2023 07:30:00 +0000

23.03.2023

Good Things Can Be Made Even Better - And That Is Certainly True AT MIWE

The 2021 model year of the MIWE roll-in e⁺ is sure to impress with its important innovations

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There are some very good reasons today why so many seasoned bakers agree that “baking in a rack oven” is synonymous with baking in the MIWE roll-in. The worldwide triumph of this oven system is, after all, primarily connected to the success story of the MIWE roll-in. In the 1970s, MIWE introduced this oven system to Central Europe and beyond as the centrepiece of “rolling production” and has since consistently and continuously driven its further development into the widely admired baking oven it is today. So when superior baking performance, impressive uniformity, remarkable versatility and low energy consumption converge in one rack oven, it could only really be a MIWE roll-in e⁺.

Many of the special functions of the MIWE roll-in e⁺ represent flawless MIWE developments and are therefore only available from MIWE in their best original form. “Atmospheric baking“, for example, which puts an end to disturbing weather-related influences and guarantees consistent baking results at all times. The core temperature sensor (wireless, of course), which ensures greater process reliability with items such as products in bulk or boxes, not to mention reliable production documentation on top of that. The much-praised Touch Control with its convenient LED remote display. Or MIWE delta-baking, a highly sensitive way of controlling the temperature, which is particularly beneficial for Danish pastries and fine baked goods.

All of this – and much more – makes the MIWE roll-in stand out in the eyes of many bakers as most likely the best rack oven in the world.

But time does not stand still. Over the past several years, the demands placed on rack oven systems have noticeably increased. The range of products that can be baked in a rack oven has increased substantially. Nowadays this also includes more and more breads. That is one of the reasons why baked goods are often baked much hotter today, driving up the performance requirements. New adjacent technologies are also demanding higher performance from ovens. Wherever vacuum conditioning is seen, shorter baking times are used. To avoid production coming to a halt here, the oven system has to be able to demonstrate a recovery capacity that matches the increased working speed. And with the demand for unique, natural products with a strong character has come a resurgence in traditional long-term proofing processes. Of course, this often goes hand in hand with more sensitive products that are also more susceptible to defects. Contemporary oven systems have to offer ways of dealing with these sensitivities.

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In view of these challenges, MIWE has equipped the MIWE roll-in e⁺ for the 2021 model year with a series of further improvements that once again clearly underscore its claim of building the best rack ovens in the world.

Keywords: power and energy input. A simple task, you might think: Distributing hot air in the baking chamber in a controlled manner achieving even, optimum baking results across the entire range. However, practical experience teaches us that this crucial point all boils down to the extremely subtle interplay of a myriad of control variables, which can hardly be mastered without extensive experience in rack oven construction. In a constant knowledge exchange with users and master bakers, the MIWE design engineers have developed the new MIWE Heat Flow, which combines a storage wall that now weighs 66 kg, an air grill that has been redesigned from the ground up, and newly arranged trumpet nozzles. The latter, with their optimised flow geometry, make it possible to achieve stable, uniform baking results with a wide variety of baked goods and yet still use energy in a targeted and economical manner. Exactly what bakers are used to from what is probably the most economical rack oven in the world.

Newly developed air grill with trumpet nozzles for optimised disturbance measurement.

What may appear to be so inconspicuous here is actually a decisive factor when it comes to baking results. This is because the air grill determines how the air flows into the baking chamber and through the oven rack. Experience, expertise and precision work are required to design every aspect to ensure that all buns are browned in exactly the same way – regardless of which tray (and where exactly on that tray) they are placed. Because other crucial components also lie behind this side wall.

Targeted energy use is also important when it comes to the steam generator. This has to produce exactly the right amount of steam in the shortest possible intervals and distribute it evenly in the baking chamber without leaving unevaporated water simmering in corners and angles, continuing to consume energy unnecessarily. The solution from MIWE designers consists of comprehensive optimisation of the steam water inlets and a new type of water routing. The steam water flows into the system from above and, due to the intelligent cascade design, reaches the bottom about twice as fast as it did before. This ensures that the entire volume of water evaporates reliably and quickly and is released as steady steam throughout the entire baking chamber.

The patented MIWE aircontrol in the MIWE roll-in e⁺ controls the amount of air circulated in the baking chamber with ingenious simplicity and reliability. As a result, the heat transfer can be minutely controlled, the baking results fine-tuned – or for example, perfect crispness can also be achieved at baking temperatures 15 °C lower. With the model year 2021, MIWE is now introducing a further improved 2.0 version of the MIWE air control to the market, which allows for more differentiated fine-tuning, especially in the lower circulation levels. This is particularly advantageous for baked goods with a high sugar content, which should not be allowed to form a skin at the beginning of the baking process, e. g. éclairs, macarons, cream puffs or the well-known pastéis de nata from Portugal.

MIWE aircontrol
Perfect baking conditions for your baked goods
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MIWE aircontrol
Saves water and energy
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MIWE aircontrol
Continue baking even in case of interruption
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MIWE aircontrol
Simply individually controllable for each baking step
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MIWE aircontrol
Robust mechanic construction, no interference
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MIWE aircontrol
Optimale Backbedingungen für jede Backware
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MIWE aircontrol
Ganz einfach in jedem Backabschnitt individuell ansteuerbar
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MIWE aircontrol
Robuste mechanische Konstruktion, keinerlei Störanfälligkeit
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MIWE aircontrol
Selbst im Falle
einer Störung können
Sie weiterbacken
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MIWE aircontrol
Hilft Wasser und
Energie zu sparen
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The MIWE roll-in proudly bears the suffix e⁺ for good reason: Everything about it is optimised to achieve a maximum energy yield, from its patent-pending heating gas conduction to the MIWE eco-wing seal flap advantageously positioned in the flue gas pipeline. But as is well known, better is the enemy of good. That is why the MIWE roll-in e⁺ will now be equipped with completely new insulation starting from the 2021 model year. This includes multi-layer mats with an impressive insulation value that is even better than before. This improvement is also long-lasting – unlike just using mineral wool stuffing, which tends to gradually collapse and lose its insulating effect.
Yet further evidence that only a MIWE roll-in e⁺ is a true MIWE roll-in e⁺.

Discover and test the MIWE roll-in e+
Discover and test the MIWE roll-in 2021
Has curiosity got the best of you? Then we recommend visiting our website for the MIWE roll-in e⁺, where we have summarised all of the technological sophistication and innovation for you, not to mention its universally recognised and admired features.
The proof of the pudding is in the eating, you say? Then we cordially invite you to the MIWE live baking center, where our MIWE roll-in e⁺ 2021 is anxiously awaiting you to put it to the test.

Everclean

dlwpadmin — Sat, 04 Mar 2023 16:30:00 +0000

20.03.2023

Everclean

With MIWE everclean you don’t have to worry about cleaning agents anymore
Without a doubt, regular cleaning is a necessity for baking stations. But refilling cleaner during operation? Monitoring filling levels and thinking about reordering in time when they run low?
You can safely forget about all of this. As long as you are using a convection oven like the MIWE aero e+. Its supply of cleaning agent is so generously metered that it suffices for the MIWE service team to simply refill the cleaning agent when it does regularly recurring maintenance work. Normally once a year.
Just another thing that you don’t have to worry about anymore.

Fully automatic cleaning is good – never having to think about cleaning agents again is even better.

There are two reasons why the cleaner only has to be refilled so rarely:
On the one hand, there is the incredible efficiency of our ovens with respect to cleaning agent consumption (not to mention that the powerful liquid cleaning agent MIWE cleaner is completely biodegradable!).
And on the other, there is the large-volume cleaning agent tank which is integrated directly into the baking station, requiring no additional space either at the side, rear or anywhere else.

Our powerful liquid cleaning agent MIWE cleaner is completely biodegradable!

So forget about everything that has anything to do with your convection oven’s cleaner. There is no need to keep an eye on the remaining amount or provide a timely refill. You do not have to store it anywhere or transport it back and forth. You do not have to stack any empty containers and eventually dispose them. You do not even come in contact with it.
Because our service technician will automatically take care of all of this along with the maintenance work. A maintenance contract is therefore the only requirement for this additional service.
MIWE everclean. We just like to make baking simpler.

Fully-automatic cleaning function
Whether you want to leave the refilling of the cleaner to MIWE Service or not – oven hygiene is a must. How fantastic is it then, that we’ve developed the fully automatic cleaning function MIWE cleaning control, making it especially easy to clean your convection oven. Sound interesting? All the further information you need on clean ovens at the touch of a button can be found on our website.

Bakery Technology – MIWE en-en

Lives up to its name: the MIWE ideal deck oven

Lives up to its name: the MIWE ideal e⁺ deck oven

The new version – many improvements, energy consumption reduced even further

Innovations in baking technology: more efficiency and flexibility with the new MIWE ideal e+

The evolution of baking technology: MIWE variobake at a new performance level

A quick start: Simplified installation and commissioning of the MIWE ideal e⁺.

The sales accelerator at the heart of your business: the in-store oven

Talk to our experts

How to Spot Energy Wasters in Baking

How to Spot Energy Wasters in Baking

Highly informative new tool added to the MIWE smart baking suite

Comparison function makes savings visible

Curious to know more? Then get in touch with us and make an appointment for your individual live presentation about the MIWE sbs:energiemonitor.

Technology for central production

Talk to our experts

With Moderate Cold Comes Great Freedom

With Moderate Cold Comes Great Freedom

How to avoid night shifts and supply shortages – all while saving energy, too

The entire range stays fresher for longer – thanks to bakery refrigeration

How does MIWE smartfresh work?

Clear energy advantage compared to alternatives

Curious to know more? Here is where you find more detailed information and technical data. Feel free to contact us and make an appointment for your individual live presentation.

Technology for central production

Talk to our experts

A Glimmer of Hope

A Glimmer of Hope

How a German bakery defied flood damage and reopened against all odds

A wave of active support

Planning in adverse conditions

Visualising the bakery

More space due to virtual planning

A flue gas oven with electric character

MIWE variobake enables more flexible loading

Curious to know more? Then contact us and make your individual appointment for a live presentation about the MIWE ideal e+ and its wide range of loading solutions.

Technology for central production

Talk to our experts

Continuous Improvement Process, the MIWE Way

Continuous Improvement Process, the MIWE Way

For the 2022 model year, the MIWE roll-in e+ comes with a whole range of attractive new features

Topic 1: The steam

Topic 2: The energy transition

Topic 3: The booster function

But it doesn’t stop there

Ready to take the new MIWE roll-in e+ through its paces? Reach out to us today and schedule a live demonstration.

Technology for central production

Talk to our experts

The Light at the End of the Pipeline

The Light at the End of the Pipeline What Happens When There is no More Gas?

What options do MIWE customers have in the face of looming energy shortages?

What would it mean for bakers if there is no more Russian natural gas?

Let´s outline the “delivery stop” scenario:

Are there any viable alternatives?

Liquid gas instead of natural gas

LNG (Liquified Natural Gas)

Hydrogen (H₂)

E-Fuels

Photovoltaic (PV)

Pellets (aka: wood chips)

Looking to convert your oven? Contact us now!

Summary of alternative fuels

What you can do today

Curious to know more? Then contact us and find out more about MIWE energy products.

Technology for central production

Talk to our experts

For Out-And-Out Individualists

For Out-And-Out Individualists

Baking beyond the standard with the new manual mode on the MIWE condo

Reach your goals intuitively and quickly with the new manual mode

Not just for individualists: our all-rounder

Snack Attack!

Make Your Snack Business a Success!

The right concept for every business model – and the right equipment

Snacks from a bakery perspective

Convenience levels of snack-making

The various thermal processes of the snack bakery

The various thermal processes of the snack bakery

A hot combination: The Fresh Food System MIWE cube

Our smallest yet still perfect all-rounder

Good Things Can Be Made Even Better – And That Is Certainly True At MIWE

Innovations in baking technology: more efficiency and flexibility with the new MIWE ideal e⁺

Curious to know more? Then contact us and make your individual appointment for a live presentation about the MIWE ideal e⁺ and its wide range of loading solutions.

For the 2022 model year, the MIWE roll-in e⁺ comes with a whole range of attractive new features

Ready to take the new MIWE roll-in e⁺ through its paces? Reach out to us today and schedule a live demonstration.

The Light at the End of the Pipeline
What Happens When There is no More Gas?

The 2021 model year of the MIWE roll-in e⁺ is sure to impress with its important innovations