Process refrigeration & bakery refrigeration technology
The oven bakes your dough to perfection. But the oven-fresh taste actually comes from refrigeration.
Efficient and flexible baking
Bakery refrigeration increases product quality and efficiency and ensures more attractive working hours
Everything from a single source
Design, implementation, support: MIWE experts provide holistic solutions
Planning and testing on site
Test our systems and ask our experts at the MIWE Live Baking Centre in Arnstein
The oven bakes your dough to perfection.
But the oven-fresh taste actually comes from refrigeration.
For many consumers, oven-fresh variety is the most important feature of a bakery. As soon as they enter your bakery, your customers want to be greeted by an abundance of delicious baked goods and the irresistible aroma of crusty bread and freshly baked rolls. But we owe the ability to offer fresh baked goods at practically any time of day or night not only to the oven itself, but above all to bakery refrigeration - as paradoxical as that may sound.
Bakery refrigeration:
the key to flexibility, efficiency and quality
This is because bakery refrigeration technology enables dough preparation and baking to be decoupled in terms of time and space, which is what makes the constant availability of a wide range of products and baking directly in the branch possible in the first place. However, in addition to simplifying operational processes and the possibility of reducing night work, which is unattractive for employees and expensive for you, refrigeration technology offers another decisive advantage that is increasingly becoming the focus of bakers: the targeted increase in product quality by means of skilful control of temperature, humidity and time.
Bakery refrigeration:
A job for the experts
However, effectively utilising the opportunities and possibilities of bakery refrigeration requires far more than just refrigeration technology - namely a deep understanding of the characteristics of the raw material dough, the processes and procedures used and, of course, the workflows during the final baking process - whether in production or in the shop. As a full-service provider, MIWE has the know-how, expertise and experience needed to offer holistic solutions that are better (and can do more) than just the sum of their individual parts.
MIWE. Your expert partner for process cooling and bakery refrigeration technology
In order for the refrigeration systems in your bakery to fully exploit their advantages, i.e. to simplify your work processes, ensure optimum capacity utilisation and efficiency and even improve product quality, you need a solution tailored to your business and your requirements. MIWE's refrigeration experts determine these on the basis of a precise requirements profile that takes into account your baked goods (range, individual products, quantities, processes), your operational processes (shift systems, etc.), your spatial conditions, your business organisation (number and spatial distribution of branches, frequency of deliveries) and existing systems as well as the available budget. Based on this, we develop the solution which best suits your needs and simplifies your workflows as much as possible. It goes without saying that our product range in the field of bakery refrigeration technology includes all components for cooling, storing, proofing or freezing and therefore perfectly covers all conceivable processes and types of dough handling.
MIWE bakery refrigeration - suitable for all processes
Are you interested in our process cooling products, do you have questions about bakery refrigeration technology or would you like to optimise your production processes? Talk to us!
MIWE MIWE process cooling: All processes firmly under control
- Flow-optimised air routing
- Infinitely variable control of the refrigeration machines
- Temperature range from -20°C to +40°C
- Temperature range from -20°C to +15°C
- 80 mm thick insulation prevents thermal bypasses
- With MIWE TC modern touch control
- Air flow via stainless steel false ceiling
- Up to 36 hours storage time
- Temperature range from -5°C to +15°C
- Cleaning-friendly, polished stainless steel door fronts
- Standard heights are matched to MIWE ovens.
- Perfect control of humidity and temperature
- Various solutions to protect against frost heave
- Fully-automatic loading possible
- Temperature range from -28°C to +20°C
- Magnetic locking without a door handle
- Reduce energy consumption by up to 30%
- Temperature range from -30°C to -15°C
- Controlled fermentation and stiffening
- Large-capacity cells for several rack trolleys
- Temperature range from -5°C to +40°C
An indispensable part of many bakeries: The universal climate control specialist MIWE GVA e+
The MIWE GVA e+ automatic proofing machine takes care of all bakery refrigeration tasks from –20°C to +40°C and with a humidity range up to 98% fully-automatically and energy-efficiently. Thanks to its modern control system, even complex process sequences can be easily controlled - even remotely if required. This enables you to achieve reproducible results of the highest level. In short: The MIWE GVA e+ is your efficient helper for fermenting, delaying or interrupting fermentation, rapid cooling, bracing, freezing and long-term storage.
Flexible, durable, reliable: The advantages of our bakery refrigeration systems
- Full control over the dough flow for reliably reproducible quality
- Flexible, programmable control for customised process curves depending on the dough piece and process
- Sophisticated handling and high-quality materials for a long service life
- Safe long-term storage for tasty, wholesome and long-lasting fresh baked goods
- Customised and perfectly coordinated solutions for all stages of the baking process that only a full-service provider can offer
How MIWE bakery refrigeration technology helps you with your daily processes
Guaranteed product diversity
Flexibles, umfangreiches Sortiment durch individuell steuerbare ProzesseThe many different methods and types of dough processing make it possible for you to offer a wide range of fresh baked goods each and every day. Regardless of whether you want to work with proofing delay or proofing interruption, whether you want to freeze cooked, uncooked or (semi-)baked products or, thanks to MIWE smartproof, produce energy-efficiently directly for in-store baking - we not only have the right technology, but also the expertise and experience to help you successfully implement it in your business.
Increase product quality
Besserer Geschmack, längere Frischhaltung und bekömmlichere Produkte dank optimal abgestimmter Prozesse (z.B. Langzeitführung/Gärverzögerung)The true master baker proves his skill in the adept handling of temperatures and humidity. And not just in the oven, but already when the baked goods gain volume and flavour during dough and piece proofing. The art of baking consists of skillfully manipulating temperature and moisture to achieve the color, aroma, taste, volume, digestibility, and whatever else you want in the end product by maintaining a harmonious balance of yeast and enzyme activity With MIWE process chillers, you have the best prerequisites for this.
Control processes automatically
Reproduzierbare Produktqualität, verbesserte Produktivität, effizientere AuslastungPrecise, automatic processes for proofing, retarding proofing or interrupting proofing make work in the bakery much easier and, above all, ensure that the product quality is reproducible and consistently high at all times. The individual process steps can be conveniently defined and reliably called up, even for complex process sequences. Even remote monitoring is possible thanks to modern touch control.
Reduce night work
Entzerrung der Produktion durch Entkopplung der Prozesse der Teigaufbereitung und des AbbackensModern refrigeration technology and suitable processes make it possible to significantly reduce night work in bakeries. The advantages are obvious: costs can be saved (i.e. on night-shift surcharges!) and it is much easier to find willing employees. However, the cleverly planned use of refrigeration technology also brings further benefits: processes can be better coordinated, capacities optimally utilised and efficiency significantly increased.
Test our technologies in the MIWE Live Baking Centre in Arnstein
Pictures are patient - only in practice does it become clear whether a product delivers what it promises. At the MIWE Live Baking Centre in Arnstein, you can put all of our bakery systems and production solutions through their paces in a fully equipped demonstration bakery - using your own raw materials. The motto "Meet the experts" is to be taken literally: Not only can you ask our master bakers and dough technologists in person, we also offer comprehensive expert workshops and seminars, such as our MIWE smartfresh cooling technology, which was presented for the first time at Südback 2022.
Success stories: MIWE refrigeration on site at a local bakery
Are you interested in our process cooling products, do you have questions about bakery refrigeration technology? Talk to us!
F-Gas Regulation: Prepare for the future!
The EU's F-Gas Regulation will ban numerous refrigerants containing climate-relevant F-gases from 2025 onwards. Don't wait and see, take a forward-looking approach and bring your production up to a future-proof standard. We will be happy to advise you on your options and work with you to find the perfect solution for your needs!
Co2 cooling: Everyone's talking about it, we're just doing it - and have been for almost 10 years.
Word has probably gotten around by now that the use of Co2 refrigeration systems in bakeries has numerous advantages. Regardless of whether you are considering switching to natural refrigerants in order to fulfil the requirements of the F-Gas Regulation or for reasons of environmental friendliness, energy efficiency, operational safety or durability - such a far-reaching change always raises numerous questions and problems. It's a good thing that we at MIWE can look back on almost a decade of experience and numerous successful projects of all sizes. Perhaps your bakery will soon be one of them?
