What's new in the bakery world? Be the first to find out more about innovative trends and the latest new developments from MIWE here. Read about innovations that will help you to work better and faster, but overall, to increase your profits.
Impulse I
(ger.)
- Without good waste disposal you're just half-baked. The right disposal lines
- Oven update with the Palm Handheld
- Better baking with controlled air supply: the MIWE aircontrol
- Full steam ahead: the MIWE thermo-static
- Bake 'n Snack:
The easy way to get a great baked snack - Trade fair dates
Impulse II
(ger.)
- Into tomorrow's world: the MIWE gateway
- As tough as they come: Xelogen lamps
- A fitness program for your oven
- The right temperature is the key to quality: refrigeration and temperature regulation
- Less is more: energy consumption
- Better baking: tips for in-store bakers
- Trade fair dates
Impulse III
(ger.)
- From Siberia to the Pacific: find the right refrigerating unit
- Tip: German resilience and closing time
- Automation in the bakery
- Care & maintenance: cool summer
- Background info: reserved for baking!
- Trade fair dates
Impulse IV
(ger.)
- Baking with thermal oil: gentle heat
- Baking with flue gas: the secret is in the stone
- Tips: a little hydrotherapy
- Simply practical: mobile baking
- Trade fair dates
Impulse V
(ger.)
- More than a dash of brilliance: MIWE cleaning control
- Baking oven technology: quiet burners last longer
- Control a thousand ovens: oven control via intranet/Internet
- Heat recovery: learning from the experts
- Review: baking for gold
- Excursus: what do lords and ladies have to do with bread?
- Safety at work: minor causes, major effects
- Trade fair dates
Impulse VI
(ger.)
- Always up-to-date with the WebBaker
- Cost reduction: rack trolleys
- The choice is yours: comparing bread baked on racks and in oven decks
- From real life: shady deals in our name
- Tip: refrigeration needs resilience
- Cheap investment now: Germany's Investment Allowance Act extended
- Excursus: Mr Liebig and hunger
- Market questionnaire 2004: Doctors Without Borders say thank you
- Trade fair dates
Impulse VII
(ger.)
- Refrigeration and temperature regulation: the success of automated bakery refrigeration
- Don't give mould a chance: better refrigeration unit hygiene
- Cracks in the crust: baking flaw or rustic feature?
- New replacement parts logistics
- Ulm Museum of Bread Culture: bread in art
- MIWE electro in constant use
- Trade fair dates
Impulse VIII
(ger.)
- Gourmets and bakers: a brief guide to the world's best gastronomy
- Business success in a niche market: the traditional German wood-fired oven
- Evaporator surface area is good, but it is not everything: a critical look at rules of thumb
- Cracks in the crust - part 2
- Optimising energy costs: which energy carrier is ideal
for your bakery? - Trade fair dates
Impulse IX
(ger.)
- Everything you always wanted to know about baking trays
- Using energy sensibly: clever ways to save energy when baking
- The winner‘s choice: report from the Junior World Confectioners' Championship
- Everything is possible with God's blessing: what bakers are definitely not lacking in
- Just relax! New services and offers with MIWE service
- Fresh baking made easy
- First aid for bakeries with hard water: full service for water filtering systems
- Trade fair dates
Impulse X
(ger.)
- Partial oven use with top quality and lower energy use: quantities for ingenious baking
- The perfect combination of fresh baking and the long cycle method: premium quality at a low price
- Service: Just relax!
- 10 issues of MIWE impulse: thank you!
- Baking culture: globetrotting croissant
- Bluetooth data transfer
- Great bakery - great business: Clever bakery ideas increase profits
- Trade fair dates
Impulse XI
(ger., en., ru.)
- Anniversary in the bakery: baking non-stop
- Times of bread and poverty: a baker shows his treasures
- The new benchmark for baking oven control systems
- MIWE aircontrol: perfect baking with low energy consumption
- Optimal results for partial oven use with the "magic key"
- Rack ovens under close inspection: which oven consumes less energy
- A family´s success story: 40 years MIWE roll-in
- On the road: mobile baking
- Trade fair dates
Impulse XII
(ger., en., ru.)
- Tradition and High-Tech under one hood: The Wenz 1919
- Practical impulses: seminars for more practical knowledge
- Bread and games: a brief tour of the European Bread Museum
- The innovative all-in-one solution for energy recovery and draught regulation: MIWE eco : nova
- The MIWE cube : fire - a hot oven
- Trade fair dates
Impulse XIII
(ger., en., ru.)
- A very popular buy : the history of one of the oldest baked goods ever
- Automation: when the baker no longer needs extra help
- Full steam ahead: the MIWE thermo-static
- Save energy: intelligent and sustainable energy saving
with MIWE energy in your bakery - Trade fair dates
Impulse XIV
(ger.)
- Icy intelligence: the MIWE TC in bakery refrigeration
- Treasure-hunting in the bakehouse: perform the MIWE energy : check
- German bakers' academies: the heaven from which the masters fall
- The pretzel test: comparison of six baking processes and variants
- The Bavarian Bakery Museum
- Globetrotters with a local touch: Bavarian pretzels - Swabian pretzels
- Trade fair dates
MIWE Impulse
(en.)
- Gentle heat:
Baking with thermal oil - Better baking with dosed air: MIWE aircontrol
- MIWE live: Seeing is believing
- The right climate ensures high quality:
Refrigeration and air conditioning technology
MIWE Impulse Baking Tray Compendium
(ger.)
- The basics
- Overview: material and coating
- Practical know-how: If rolls could fly...
- Initial treatment and care: preserving your tins and trays
- A special case: pretzels
MIWE Impulse Processing Technology Dough Basics
(ger., en., ru.)
- The situation: the baker's dilemma
- Solutions: dough processes and baking
- The fundamentals: yeast and enzyme activity
- Implementation: from individual temperature to overall process
- Summary: assessment of the process
MIWE Impulse Processing Technology smartproof
(ger., pl.)
- MIWE smartproofTM: aromatic long dough process
- Introduction
- Process
- Individual process examination
- What to remember when starting
- Overall assessment
MIWE Impulse Processing Technology Interrupted Dough Baking
(ger., ru.)
- The interrupted baking method
- Introduction
- Process
- Individual process examination
- What to remember when starting
- Overall assessment