22 experts from medium-sized bakeries took part in the seminar on refrigeration organised by MIWE at the end of March in the Slovak Republic. The aim of the seminar was familiarise the participants in the theory and practice of long dough process and to show them how bakers can benefit from it. By changing to the long dough process, bakers improve their product quality and thus increase their turnover. Seminar leader Hermann Späth, MIWE, shared his expert knowledge with the participants and was able to answer all their questions in detail.
The seminar was a complete success. Upon his return from the Slovak Republic at the end of March, Hermann Späth was visibly delighted about the positive feedback from the participants of the refrigeration seminar. The Slovak bakers described the six-hour seminar as a successful mixture of theory and practice in which they learned about the long dough process.
After a brief look at the history of the baking trade, the effects of the raw materials on the dough process and aroma were explained and the different dough processes were introduced using examples from real life whereby their advantages and disadvantages were pointed out with regard to product quality. Moreover, the baking results of products baked in deck baking ovens were compared with those of products bake in rack ovens. The Kopek Bakery made their bakery available to MIWE to demonstrate the proofing control process. The seminar participants were quite impressed having been able to see for themselves the very good baking results for croissants, breads, ciabattas and crescent biscuits that this process gives. A the end of the seminar, the feedback from the Slovak backers was purely positive.
MIWE stands for innovation and globalisation. The company has just proven both of these with its refrigeration seminar in the Slovak Republic. In contrast to Germany and other countries, long dough processes is not very common in the Slovak Republic. The available production processes are mostly direct dough processes right up to a dough process of up to a maximum of four hours. The bakers living in the Slovak Republic do not have the necessary expertise in the different processes to make modern changes. MIWE has now successfully changed that and has given the bakers in the refrigeration seminar the opportunity to take the first steps towards introducing modern dough processes.