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Online-exhibition

24h around-the-clock live event
Kick-off: February 2, 2021, 0:00 (UTC)

https://miwe-online-messe.expo-ip.com/registrieren

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Be our guest

and visit our online trade fair

People don't just attend trade fairs for information – trade fairs are all about direct communication and mutual inspiration. Ultimately, meeting and talking to you are what make a trade fair. In order to provide you with a platform for inspiration and networking in times like these, when nothing is the way it used to be, we set up a virtual trade fair platform where you can take your time to explore the hottest topics for us and the industry over 24 hours. And you can do all of this from the comfort and safety of your own home – without social distancing, queues or face masks.

Our online trade fair will not only present you with a wide range of information and interesting developments on a broad spectrum of topics, but will also feature a varied program of presentations (see program below). Of course, our technical advisors, master bakers and experts from a variety of specialist areas are looking forward to direct interaction with you and will be available live via direct chat to answer your questions as well as respond to your requests and suggestions.

Date of the online trade fair

Tuesday

February 2021

24h around-the-clock live event
Kick-off: February 2, 2021, 01:00 (Europe/Berlin)

Highlights at the MIWE online-exhibition

24h live event

Join us at our around-the-clock and around-the-world live event.

From bakers. For bakers.

Our master bakers address the topics you're likely to care about.

Explore the world of baking

Fascinating topics and products.

Live chat

Our experts will be online and answer any question you might have.

Exciting presentations

Our experts present a fine selection of interesting topics.

Exciting presentations

Our experts present a fine selection of interesting topics.

Numerous exhibits

Discover all of our products online.

Short videos

Our team is ready to introduce you to your dream product.

Virtual product presentation

Discover the world of professional baking.

Presentations

Please note: In order to allow visitors from every time zone to participate, the programme of presentations will be repeated several times during the 24-hour trade fair, offering you maximum flexibility.

Just navigate through the pages of the programme below to find the time slot that suits you most.

The most important things to look for in a rack oven
What you need to take into consideration when investing in a rack oven and how to get the most out of your existing one.
Karl Heinz Hustings, Master Baker, MIWE Michael Wenz GmbH
02-02-2021 13:00 o'clock (Europe/Berlin)
You wish to optimise your production processes and are thinking about buying a rack oven? You would like to expand your product range and need more baking capacity? Your baking results are good, but you wish to optimize them with your existing rack oven to make your products stand out?

We show you the most important things to consider when trying to find the right rack oven for your bakery. Our experts help you to decide which features you need to achieve your individual goals and show you how these features can help you to improve your baking results. Let our technologists guide you with tips and tricks and help you get the most out of your rack oven.
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Get rid of night shifts!
Giving your dough time to rest before baking the following morning allows you to reduce costs and improve product quality. We show you how it’s done, tell you what mistakes to avoid and even share our master baker’s recipe of a delicious, German-style rye sourdough bread with you.
Karl Heinz Hustings, Master Baker, MIWE Michael Wenz GmbH
02-02-2021 14:00 o'clock (Europe/Berlin)
night shifts, dough time
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Convection or deck oven – how to get the perfect bake
You would like to extend your assortment but are not sure if your convection oven is the right system for all products? The baking results with your deck oven are satisfying, but you want to stand out with the perfect bread? We show you what to look for in the system of your choice and how you can optimise your baking results with your existing oven.
Karl Heinz Hustings, Master Baker, MIWE Michael Wenz GmbH and Kevin Peters, Regional Manager, MIWE Michael Wenz GmbH
02-02-2021 15:00 o'clock (Europe/Berlin)
convection oven, deck oven, rack oven
Convection oven or deck oven

a. The most important things to look for in a deck oven

You’re thinking about buying a deck oven or are not quite sure you’re getting the most out of your existing one? We show you what to look for and give you plenty of tips and tricks for getting those perfect results you’ve been dreaming of.

b. The most important things to look for in a convection oven

Convection ovens are the perfect stage for baking in store. But how do you find the right one? Which features do you really need? We point out the most important questions you should ask yourself before investing in such a baking system.
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Questions you need to ask when planning a bakery
No matter how small or big your production is, careful planning is vital to success. Are you planning a new bakery or expand your running production? How are your current processes designed? We share our broad planning approach and show you, with which questions you should start your new business idea.
Peter Immerath, Baking Technology Expert, MIWE Michael Wenz GmbH
02-02-2021 16:00 o'clock (Europe/Berlin)
bakery planning
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Boost your business with real German Pretzels
From recipe to dough processing to the perfect bake - seduce your customers with delicious pretzels, freshly baked. We show you how easy the process is, and what mistakes you can avoid from the start. Oh, and did you know how the pretzel was invented?
Karl Heinz Hustings, Master Baker, MIWE Michael Wenz GmbH
02-02-2021 17:00 o'clock (Europe/Berlin)
german pretzels
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French style Baguette – freshly baked in your convection oven
Who does not love warm, crispy baguettes with a rustic character? We explain how you can design the baguette production process to create great baguettes your customers will want to take away immediately.
Karl Heinz Hustings, Master Baker, MIWE Michael Wenz GmbH
02-02-2021 18:00 o'clock (Europe/Berlin)
french baguette, convection oven
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