Revolutionising baking

In order to also make the many advantages of vacuum conditioning available to our customers at the usual MIWE quality, we are teaming up with a partner who shares our quality standards and has sound expertise and experience in this field. Cetravac (located in Altstätten, Switzerland) has long been regarded as a technology and market leader in vacuum conditioning in Germany and beyond. This cooperation brings about high-performance systems that optimally fit into your production processes.

Hot products fresh from the oven can be cooled down to temperatures below 40°C in a matter of minutes using the MIWE VC and can therefore be processed further, for example cut, spread, filled, picked and packed, straight away without long standing times. This also saves on space (for cooling) and, above all, allows you to start baking much later depending on your business operations.

In physical terms, vacuum conditioning leads to a firmer, crispier crust on the one hand and a moister crumb on the other. A considerably larger volume and significantly improved, more uniform lift (for example with Danish pastries and puff pastry products with heavy fillings) can be observed in many goods.

Improved and longer-lasting crispness combined with increased moisture in the crumb leads to new levels of freshness that were previously unthought of. When sealed and vacuum-conditioned, half-baked goods can be stored at room temperature for up to 4 days and baked to finish – without any special logistics or electricity costs and without sacrificing product quality. With refrigerated storage, the freshness period is extended by a further 2-3 days. Allow us to quickly calculate what that means for your delivery planning and energy costs.

Depending on the product, baking time for (half) baked goods can be reduced by up to 30% with subsequent vacuum conditioning. Conversely, this means, off the cuff, that you gain a good quarter of additional oven capacity without any additional investment.