The Right Solution Instead of a One-Size-Fits-All Approach: MIWE at südback 2026

Arnstein, September 2026. When the baking and pastry-making trade gathers at südback in Stuttgart from October 24 to 27, MIWE will once again be there. In Hall 7, Booth 7E11, the baking technology specialist will showcase the full spectrum of the baking world—from in-store baking to high-volume production, from bakery refrigeration and ovens to loading systems and digital solutions.

The focus is less on any single technology and more on the question of which solution actually suits each individual business. After all, requirements vary: depending on product range and desired baking quality, on capacity and available energy sources, on spatial conditions, staffing structure, and future plans.

Thermal oil, flue gas, and electricity: different paths to the best results

At südback, MIWE is placing a special emphasis on its expertise in thermal oil. The even, gentle heat transfer offers interesting possibilities, particularly for demanding baking processes and high standards for reproducible quality. With current solutions such as the MIWE thermo-static e+, MIWE demonstrates how the advantages of thermal oil technology can also be leveraged for various production concepts.

At the same time, electric heating is gaining greater attention among many bakeries. Changes in energy infrastructure, the expansion of renewable energy, and the desire for long-term planning certainty are leading businesses to reevaluate their existing energy strategies. MIWE therefore does not view thermal oil, electric, and other heating methods in isolation, but rather as different options within a broad technology portfolio.

The decisive factor remains which solution is most compelling—technically, in terms of baking technology, and economically—given the specific conditions.

From cooling to the finished product

Good baked goods quality doesn’t begin in the oven. Dough management, refrigeration, proofing, storage, and preparation all significantly influence both the final result and the organization of a bakery. That’s why MIWE is demonstrating at südback how processes from refrigeration to baking can be effectively coordinated.

This opens up possibilities that go far beyond mere product quality: production times can be smoothed out, peaks can be absorbed, and workflows can be planned more effectively. Especially against the backdrop of tight staffing resources, this holistic approach is becoming increasingly important.

Even when it comes to baking itself, the spectrum ranges from simple, easy-to-use systems for the point of sale to high-performance technologies for artisanal and large-scale artisanal production facilities. This is complemented by loading and automation solutions that reduce physical labor and make processes more reliable.

Digitalization with Tangible Benefits

Another key focus is on digital solutions. MIWE demonstrates how baking programs can be centrally managed, systems networked, and operational information made transparent. Applications such as the MIWE smart baking suite help monitor and optimize processes and make knowledge available independently of individual personnel.

MIWE does not view digitalization as an end in itself. It is intended to provide support wherever it makes day-to-day operations simpler, safer, or more efficient—in a single branch as well as in larger production and branch structures.

Even beyond its own booth, MIWE is worth a look: At the joint booth with BÄKO in Hall 10, the next stage of rolling production will demonstrate what the automated path from the refrigeration system to the finished baked goods can look like today. Through the interaction of the MIWE KR, two MIWE roll-in units with automatic door opening, the MIWE navibake, and an autonomous industrial truck, visitors can experience the fully automatable process live.

Experience technology, develop solutions together

Visitors to südback can see firsthand how the individual components work together. MIWE’s technical advisors, application engineers, and experts are available to discuss specific projects as well as to provide initial guidance on upcoming investment decisions.

Because whether it’s thermal oil or electric, deck or rack ovens, bakery refrigeration, automation, or digitalization: for MIWE, the starting point isn’t the technology, but the baker’s needs.

Product Highlights at südback 2026

• MIWE thermo-static – a new thermal oil rack oven for exceptionally consistent and reproducible baking results.
• MIWE thermo roll-in – thermal oil technology for baking in a deck oven, offering yet another new option within the MIWE thermal oil portfolio.
• MIWE electro – a new electric solution for bakeries that want to set up a flexible and future-oriented energy supply.
• Live baking at the booth – experience different baking processes and technologies in action and compare baking results immediately.
• MIWE navibake & Online Baking Program Manager – digital support for reliable processes, centralized baking program management, and consistent baking quality.
• Production baking technology – including the MIWE ideal with the MIWE athlet loader as an example of high-performance, automated, and ergonomically supported production processes.
• Baking stations for the point of sale – with the MIWE condo, MIWE aero, and MIWE econo, MIWE showcases solutions for a variety of in-store baking requirements.
• MIWE Bakery Refrigeration – with the MIWE GVA e+ and MIWE smartfresh, solutions are also available for modern, flexible on-site refrigeration and extended-life storage processes.

MIWE at südback 2026: Hall 7, Booth 7E11