A new user report in video format offers insights into the working methods and philosophy of an exciting bakery in the USA, which has relied on MIWE for many years. The bakery in the spotlight: Hudson Bread from New Jersey. Here, old European traditions of bakery production are combined with the latest technologies to produce genuine hand-crafted, artisan bread on a large scale.

Today is International Bread Day! Whether crispy, chewy, with or without grains, large-pored, white or dark, soft or tough, made from wholemeal flour, braided, and so forth – bread comes in countless varieties. Because of bread's enormous cultural importance, the International Union of Bakers and Confectioners (UIBC) has declared the 16th of October International Bread Day.

Eventful days with good, and above all intensive discussions are now behind us. It's nice to look back on Südback 2019! Lots of visitors, positive and in-depth discussions and an increasingly international audience – Südback 2019 was a roaring success for MIWE.

Südback in Stuttgart is one of the most important trade fairs for bakers and confectioners. For MIWE, this event is a must. This year it will feature the premiere of the latest generation of the MIWE aero convection oven.

Every three years, representatives of the baking industry from all over the world gather at IBIE in Las Vegas to find out about the latest innovations – and in 2019 it was time once again. And this year there was another jubilee in addition to MIWE's 100th anniversary: the 20th anniversary of MIWE America. And we were thrilled that our very first customer from the USA took the time to visit us at our stand.

Thousands of visitors from near and far, an exhibition on the company's history, insights into production, open factory halls with many opportunities for direct exchange about bakery technology or career opportunities, and of course the MIWE live baking center in action – the Open Day marking the company's 100th anniversary was a smashing success.

In spite of high midsummer temperatures, our running team ran peak times at the Würzburg Company Race.

As the days get longer, the smell of barbecues wafts its way through Germany's residential areas. So that means it's time for bakers to adapt their assortment to the season. At the event "Barbecue highlights of the season", we baked twelve products perfectly suited for the barbecue season together with IREKS at the MIWE live baking center.

At the 18th white-water duck race in Würzburg, we sent three ingenious duck creations into the race, all of which crossed the finish line safely (some of them in spectacularly sloping fashion). Even if our candidates didn't make it onto the winner's podium, it was still worth the effort. After all, the proceeds go to a good cause.

"The Great Bake Off – The Pros" (in German: "Das große Backen – Die Profis") is a TV show in which master confectioners and patissiers compete against and outdo each other with their works of art. Also appearing in the show are MIWE convection ovens, which simply cannot be absent from any professional studio bakery.