Baking technology – MIWE en-en https://impulse.miwe.de/en-en The magazine for the world of professional baking Tue, 26 Nov 2024 11:00:08 +0000 en-US hourly 1 https://impulse.miwe.de/en-en/wp-content/uploads/sites/3/2023/01/cropped-favicon-150x150.jpg Baking technology – MIWE en-en https://impulse.miwe.de/en-en 32 32 For Out-And-Out Individualists https://impulse.miwe.de/en-en/2023/03/16/for-out-and-out-individualists/ Thu, 16 Mar 2023 10:00:00 +0000 https://impulse.miwe.de/en-en/2023/01/25/fur-echte-individualisten/ Baking beyond the standard with the new manual mode on the MIWE condo We should have actually called the manual mode "artisan mode". After all, highly discerning bakers striving for finesse are the ones who want to master and finely control  ... ]]>
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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.

]]> Good Things Can Be Made Even Better – And That Is Certainly True At MIWE https://impulse.miwe.de/en-en/2023/03/08/good-things-can-be-made-even-better-and-this-is-certainly-true-at-miwe/ Wed, 08 Mar 2023 07:30:00 +0000 https://impulse.miwe.de/en-en/2023/01/25/auch-gutes-kann-man-noch-besser-machen-jedenfalls-bei-miwe/ The 2021 model year of the MIWE roll-in e+ is sure to impress with its important innovations 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  ... ]]>
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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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Please accept Cookies of the category "marketing" to watch this video.

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 https://impulse.miwe.de/en-en/2023/03/04/everclean/ Sat, 04 Mar 2023 16:30:00 +0000 https://impulse.miwe.de/en-en/2023/01/25/everclean/ With MIWE everclean you don’t have to worry about cleaning agents anymoreWithout 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...]]>
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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.
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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.

]]> Get the Big Picture https://impulse.miwe.de/en-en/2023/03/01/get-the-big-picture/ Wed, 01 Mar 2023 08:00:00 +0000 https://impulse.miwe.de/en-en/2023/01/25/get-the-big-picture/ What MIWE can do for you todayWhat do you think of when you hear the name MIWE? Top-quality ovens? That’s all well and good. But it’s only a very small part of our range of services and products. Think bigger! We would like to show you here how...]]>
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30.03.2023

Get the Big Picture

What MIWE can do for you today

What do you think of when you hear the name MIWE?
Top-quality ovens? That’s all well and good. But it’s only a very small part of our range of services and products.

Think bigger! We would like to show you here how MIWE can help you create better processes, better products and ultimately better business with comprehensive expertise and holistic consulting approach.

Granted, good baking results require a good oven. But even the best oven is not enough if there are weaknesses in the process sequence upstream (or downstream): process interruptions for example, or interface problems, organizational bottlenecks, batch collisions, energy waste or, most challenging: insufficient information flows.

That’s why MIWE offers you a much broader approach beyond pure oven or bakery refrigeration technology. One, that takes a closer look at your production and logistics processes and, from this perspective, provides models of holistic processes without weak points and interfaces. In other words: optimised system concepts from one single source. That we are able to do this (and to do so probably much better than many of our market competitors) is due to our comprehensive baking expertise and our wide range of products and services.

You didn’t know that? Another reason for continue reading.

The “bakery circle” shows: everything is related to everything. If you ignore just one aspect, you will get “quick fixes” that may have dramatic effects on interactions between the remaining factors.

The whole world of baking – from production to shop

We are equally at home in production and in the outlet – with cutting-edge process plant technology and holistic solution approaches without the usual interface problems. We know the logistics requirements that arise between these two worlds. And we know from experience when a problem in one world may be best addressed in the other world. This is a measurable advantage for our customers, because the procedures in production and the outlet must be finely attuned to each other in order to ensure the consistently high quality of the baked goods. This will be an even more pressing need in the future than it is today.

The whole world of process technology

The MIWE convenience levels* are a comprehensive map of modern baking (and at the same time an expression of our comprehensive mastery of all processes), from fresh production to the various long-process proofing methods to production processes with freezing or vacuum conditioning. This is what today’s baking business models draw on. With this map in mind, complete production and logistics concepts for the bakery and the outlet can be developed and implemented. We know the advantages and disadvantages of the individual paths very well (also with regard to the necessary investments). We know exactly which technology is required and recommended for which process and we can design and implement the necessary production lines and process sequences, all tailored to your business model and your individual needs.

Who else can offer you that?

* The overview of the MIWE Convencience Levels can be downloaded as poster free of charge. Please fill in the form at the end of this article. 

The whole world of climatic processes

Proofing – cooling – baking – freezing: These are the climatic processes of baking in which a precisely timed control of temperature and moisture creates optimal conditions for first-class baked goods. And it’s precisely here, in the critical phase in which the product quality is decisive, where the core competence of MIWE lies.

Every baker knows that the parameters of the individual process steps are interrelated, that, for example, slightly proofed goods have to be baked differently than fully proofed ones, that par-baked goods have to be treated differently than single-baked fresh goods. Therefore, it is also advisable to involve MIWE experts not only as specialists in isolated partial processes such as baking or bakery refrigeration, but also as partners in the design of the entire production process right through to energy optimisation.

This way you can benefit from our entire expertise, and we can build up a process sequence with you that is optimised at every single step, is free of any interface problems, and which consistently lays the groundwork for reaching the desired final results.

The whole world of automation

To make sure that not only the individual process steps are compatible, but also that their interconnection can be organised as rationally as possible, we have a whole range of different transport and loading systems on offer (with differing performance levels) that round off our bakery concepts and ensure the right flow in the bakery – from the simple loading aid, which minimises physical strain, to wagon oven loading systems such as the MIWE assist, or the high-performance gantry loading system such as the MIWE athlet, which can be used to implement largely automated process lines even for large throughputs. But that’s not all: landing, transfer and removal belts, docking stations, crawlers, spray belts, chutes, draw-plate trolley loaders or plank feeders (to name just a few of the available variants) bring just the right thing to the right place.

And did you know that we can also implement complete proofing and freezer systems for you – for instance as a spiral, paternoster, step or cover system, or as a pan or hanging system?

The whole world of energy

Baking uses a lot of energy. A significant part of it is used by the systems that we manufacture: The ovens, for instance, or the bakery refrigeration systems. Therefore, in the interest of our customers and as a technology leader in the industry, we were among the forerunners looking at the question: How can we help bakers reduce energy costs and be more competitive? Many years ago, we launched MIWE energy, a distinct business unit, which has exactly that in mind.

As pioneer of low-energy bakeries, we provide particularly energy-efficient components (such as the MIWE roll-in e+), energy recovery systems especially developed for bakeries (such as the MIWE eco:nova) and intelligent energy network and monitoring systems (like the MIWE eco:control) to ensure you get the best baked goods with the most eco-friendly use of energy.

That’s good for your reputation. And definitely good for your business. And for the environment, of course!

The whole world of data

Knowledge is power, as the saying goes. The fact is: Only those who know what happens when, how and why have the full overview and can, if necessary, react as needed. The more you know about your processes and their sequence, the easier it is to identify weaknesses in the system and resolve them in a controlled manner, regardless of whether they concern the organisation and sequence of processes in the bakery or the handling of many distributed systems in the outlets.

With MIWE connectivity, we were able to meet the pre-requisites early on for recording and consolidating process data and preparing it as the basis for optimised system management and monitoring.

This applies to MIWE remote, the remote monitoring system for our bakery refrigeration systems. This also applies to the MIWE eco:control, which makes all the energy flows in your bakery transparent. Of course, this is especially true of the MIWE smart baking suite (sbs), which allows a large number of distributed baking stations to be managed and supplied in the simplest and most centralised way with baking programs, settings and other control data.

Even if baking 4.0 is not at the very top of the agenda for you at present: Its development is proceeding rapidly. Therefore, if you do not want to find out tomorrow that you bet on the wrong horse, you should pay particular attention when selecting your supplier to ensure that you are provided with a solid path to the future at this critical point. MIWE can do this.

Prepared for change

The world of baking is undergoing rapid transformation. Who knows that better than you? The only constant is change. What today promises flourishing sales and a healthy return may well be an outdated approach tomorrow. Therefore, it is good to look for a partner who, on one hand, has the economic strength to work with you to solve the challenges that lie ahead. And, on the other hand, who demonstrates the agility required to constantly adapt to changing market situations. This can mean, for example, integrating a new trend product into your production process at short notice. Or turning over a larger variety of products with smaller batches. Or in addition to highly automated process lines also installing one with purely manual components. Or helping you to profit from the pro-longed freshness of vacuum conditioning and increasing the corresponding optimisation potential in the interplay between production and branch outlets. Or … or … or …

Whatever your challenges may be tomorrow, no matter what your product portfolio looks like in the future, one thing will remain a certainty: With MIWE, you will be prepared.

Always

“Life Cycle Management” is not a puzzling foreign term for us, but a fully embodied way of working. We always keep the entire life cycle of products in mind.
On the one hand, this applies to the continuous development of our products and services on the basis of constantly changing and new requirements from our markets. That’s why with MIWE systems, you can always be assured that you are investing in systems that are at the cutting edge both technically and technologically and that are future proof in every respect.

But that also applies to the way in which we treat a system once it has been delivered. “Uptime” (i. e. availability) and “Total Cost of Ownership” are guiding concepts for us. During product development, we ensure trouble-free operation by using materials and a design that are not only sufficiently robust but also allow for easy accessibility to all maintenance-relevant units. If, contrary to expectations, a fault should occur, our service and spare parts organisation – which has widely been praised as outstanding – will ensure that the system is fully available again as soon as possible.

As a result, MIWE systems are among the most economical in the long run.

The MIWE Convenience Level (MCL) Poster

Whether it’s frozen dough piece baking with par-baked frosted dough pieces, long-process proofing using MIWE smartproof or the final bake for semi-baked goods at the point of sale – the MIWE Convenience Steps (MCS) poster provides information about all the process steps for the individual procedures. All of that information is clearly divided into central production processes and work steps in the branches. 

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!

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.

Technology for in-store baking

The heart of every bakery is its oven – be it is a convection oven, a deck oven, a combination system or even a gastro system for extended use in food service. You will find an overview of the complete range of modern in-store baking options on our website.

Successful digitalisation in branch operations

Who doesn’t wish they could always stay on top of things and take advantage of all the opportunities offered by digitalisation. But what exactly does that actually mean for your business and your bakery branches? Whether you are a branch manager, sales manager, baking supervisor, administrator or quality manager, our website will show you how you can benefit from digitalising your processes with our management software MIWE smart baking suite. Our white paper is also available for download there, where we share plenty of useful information with you including what funding opportunities are available.

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