The Magazine for the World of Professional Baking
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.
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 …
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 …
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 …
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…
You can hardly miss it when you arrive by train in Bestensee, a small community about 35 km south of Berlin city centre: the Wahl bakery café. Here, the Wahl family fulfilled their long-awaited dream …
MIWE Michael Wenz GmbH
Michael-Wenz-Straße 2-10
97450 Arnstein
Germany
Phone: +49 9363 68-0