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Only few weeks are left until French bakers arrive at the important international leading Europain trade fair in Paris to get information on the new developments in the sector of plant construction, refrigeration technology, and oven technology at the MIWE booth C014 in Hall 3. Since out-of-home eating is becoming increasingly important, MIWE has decided to offer demonstrations directly at the booth. MIWE's snack professional, Christian Ray, will continuously prepare delicious snack delights on the spot and answer all the questions of the professional visitors.
MIWE roll-in e+ makes its victory march through Europe
The new MIWE roll-in e+ is a further optimized rack oven that brings the best baking results, highest degree of evenness, greatest possible flexibility and shortest possible recovery cycles to the bakehouse with its revised, even more finely dosable environmental control system MIWE aircontrol. In addition to all that, it consumes 10 to 15% less energy than the roll-in models, which are already economical to begin with.
MIWE satisfies the continuous demand for baking stations
With a wide variety of baking ovens and baking stations, MIWE offers the right instruments for all kinds of baking tasks in a customer environment and supports individual requirements from the market with its new developments.
In the future, MIWE econo will also be available in France as a true double-circuit system: the control systems are accommodated together in a head piece so that the baking oven offers more flexibility and capacity in a lower overall height.
The FreshFoodSystem MIWE cube is designed as a modular construction system, which can be easily integrated in every shop concept due to its uniform modular dimension. It consists of a range of components that are combinable at any configuration, from the rollable underframes, the different lower cabinets (with proofing function), the proper baking modules MIWE cube:air, MIWE cube:stone and MIWE cube:fire to the steam hood.
The MIWE cube:air, the convection baking oven from the Fresh Food System of MIWE, will be available shortly for 5 and 10 baking trays as a reaction to a requirement from other European markets. In addition to the MIWE cube:stone stone plate oven, MIWE cube:fire is now available as a specialist for all products that are baked without steam and that profit from higher temperatures (top and bottom heat can be regulated separately) like pizzas, snacks, tarte flambée, and soft pretzels, which require a particularly short baking time and high temperatures up to 350°C.
The truly versatile baking oven MIWE condo will be presented to the clientele in Paris in a fascinating and varied version. Its front is also black, which means it can be ordered with the familiar features of the present MIWE condo. MIWE offers an additional combination to the black condo: the Wenz 1919, which hides behind the real cast-iron door a modern MIWE condo, which is electrically controlled with the whole flexibility and performance of a deck oven.
MIWE gusto is primarily designed for the catering trade, but it is increasingly used by bakers for in-store baking with three trays at 44 x 35 cm each because of recently changed customer needs. Thanks to its useable baking area of 0.5 square meters, it is especially suitable for baking deep-frozen baked products, as well as sheet cake, croissants, pretzels, and so on. MIWE gusto requires only a standard socket and can be operated by its own water tank if no water connection is available on site. The version MIWE FP with baking symbols offers 18 different programs of which 12 can be directly selected with respectively four baking phases and free temperature selection by means of keys. The right/left operation of the circulating fan ensures even baking results.
All-round bakery refrigeration
In addition to the special system for premium quality, the MIWE trade fair booth provides an insight into the complete range of bakery refrigeration units from the tried and tested fully automatic proofing unit MIWE GVA and fully automated proofing and freezing lines all the way to the corresponding modules for in-store baking; it is therefore comprehensive partner for all air-conditioning tasks of bakeries and their smooth running. New in the area of refrigeration is the use of the control system MIWE TC, which can be everywhere offered where it can show its strengths, that is, in all units that carry away controlled temperature and humidity curves - in particular the fully automatic proofing unit MIWE GVA, proofing retarder MIWE GV, proofing interruption unit MIWE GUV, and the shock freezer MIWE SF.
If the refrigerating unit should accurately function according to the climate, the bakers can use the MIWE TC with the energy package so that they can precisely control the temperature difference between the evaporator and space, that is, the "Delta-t," during the refrigeration process in accordance with the requirements of the respective air conditioning program or product. This individually allows, for example, higher temperature difference with shock freezing and lower temperature difference with long time dough method for each program section. The refrigerating unit works exactly with the energy package without any undershooting or overshooting of the adjusted setpoint curve, and therefore, it reaches a higher degree of process safety.
The gain in quality reached with the MIWE TC and the energy package is enormous. The master baker, Jörg Winkler, who was among the first bakers to use the new MIWE TC in practice, has been producing soft rolls in unprecedented quality ever since: "The quality has considerably improved. The crust, juiciness and the taste are persuasive. An important step to set ourselves apart from the competition."
And it is still worthwhile to invest in MIWE TC even without the energy package. The products are more often used in the lower positive range, and the processing times are generally longer. This saves energy, benefits product quality, and, at the same time, requires a higher accuracy of temperature and humidity control.
MIWE works with a subsidiary in France
Last year, MIWE France was founded to attend to this important market intensively and react quickly to the market requirements. Under the special direction of Guy Bonifay, Sales Manger France, the French team is successively expanding its business dealings
