For three days, the Arnstein MIWE live baking centre was filled with the smell of delicious crackers, sweet and fruity treats made from ancient grains and savoury snacks. MIWE invited experts to the MIWE expo from 15-17 May.
For three days, the Arnstein MIWE live baking centre was filled with the smell of delicious crackers, sweet and fruity treats made from ancient grains and savoury snacks. MIWE invited experts to the MIWE expo from 15-17 May, together with its industry partners. A course in successful baking at branch outlets was the occasion that saw a good dozen stations created, all oriented towards the production process of a wide variety of baked goods. With over 100 companies from Germany and neighbouring countries, the fourth in-house trade fair enjoyed a lot of interest and proved to be a complete success.
Today, in-store baking is often regarded as the universal solution when it comes to having a successful baked goods business. And indeed: one of the main criteria for this – a big appetite – was guaranteed here for the visitors, with the many delicacies and edible inspirations created. But of course, before there can be a finished product there is first a longer production process, the chronology of which visitors were also able to follow.
Twelve stations were presented to the curious guests. It all starts with the right ingredients, followed by dough kneading, processing and an appropriate refrigeration concept. As usual, after the bakery refrigeration, the production chain includes baking in a wide variety of ovens before preparation, refinement and tasting.
A broad range of questions brought the guests to the idyllic location of Arnstein. For some, this meant how to deliver fresh baked goods to their customers on a continuous basis, and for others it meant how to decentralise their production steps by baking in the shop. It quickly became clear that in-store baking delivers other benefits in addition to a genuine customer experience. For example, at one of the stations, experts spoke about different types of management in combination with refrigeration technology and answered one of the most frequently asked questions: "Which concepts can I use to shift my production from night to day?"
For their part, the renowned partners of MIWE expo CSM, DIOSNA, KRUMBEIN, Rheon and RONDO presented how reprocessing can be used to expand the shop offer, increase sales by refining baked goods and offer attractive added value in the shop with trendy and seasonal ingredients. Of course, nothing is more convincing than tasting the delicacies produced at the end, and so the station for physical well-being was also a real magnet for visitors, as it also invited people to enjoy talking shop and exchanging ideas with exhibitors and other visitors.
In addition to the more traditional bakery trade topics, the stations about digitalisation, energy recovery and the almost lifelike 3D bakery planning also proved very popular. Those who also wanted to know what production at MIWE looks like were able to join a factory tour of the Arnstein site. From time to time, the tour had to pause for a moment while a 4-tonne double rack oven rolled past to be prepared for dispatch.
Impression of the visitors: it was a successful trade fair that made it clear that it is not necessarily in-shop baking that leads to success, but having the right in-shop baking concept.