Transparency and sustainability are two buzzwords that have gained importance for the baking industry, according to observations at the 2023 iba show in Munich, Germany, On the one hand, reducing energy consumption plays an important role. The German Bakers’ Confederation (Zentralverband des Deutschen Bäckerhandwerks e.V.) sees a savings potential of 15 to 30 percent for baking ovens and even 15 to 40 percent for cooling appliances. On the other hand, sustainability is also a valid purchase argument for customers, as proven in a recent study by the IFH KÖLN (Cologne Institute for Retail Research).

Consumers look for regional and seasonal products and pay attention to innovative packaging that is as recyclable or reusable as possible. In addition to artisan bakery, food trends and digitalization, iba 2023 offered a stage for exchange and solutions with the focus on sustainability. 

AMF Bakery Systems showed that sustainable baking without emissions is possible with hydrogen, electric and hybrid ovens: “Our new Multibake Vita Tunnel Oven Den Boer is a directly fired oven with patent-pending hydrogen-powered burners. Tunnel or conveyor ovens deliver consistent product quality and higher throughput for pizzas, artisan bread, rolls, pastries, cakes, muffins or pies. We use green energy or hydrogen as a renewable resource," explains marketing manager Lex van Houten, "We also offer a sustainable oven service – digital and smart services, data-driven to provide real-time insights and recommendations, for example to save up to 20 percent gas.” 

Cleaning without any chemicals? beam GmbH explains how this works: "The new steam cleaners from the digital Blue Evolution generation completely abstain from chemicals and work with dry steam and UVC water filters. This reduces water consumption by more than 90 percent," says managing director Robert Wiedemann, "As no cleaning agents have to be produced and transported, no environmentally harmful detergents get into the wastewater and thousands of tonnes of CO2 are saved.” 

Disposable tableware or service packaging made from renewable raw materials was presented by PAPSTAR, nominated for the German Sustainability Award 2024. "More than 75 percent of all items in our range are now made from wood and virgin fibre cardboard, palm leaf, bamboo, sugar cane or corn starch. We also use agricultural residues as a raw material," says Bernd Born, head of media & marketing at PAPSTAR. 

MIWE Future Lab

In an industry dominated by tradition, the MIWE Future Lab breaks with convention and leads the bakery into a new era of efficiency and automation. Here, the boundaries of what is possible are expanded by integrating state-of-the-art technologies such as automation and artificial intelligence into the baking process.

A centerpiece of the Future Lab is the MIWE autonomous baking centre (ABC), which is equipped with a floor conveyor system and a collaborative robot (Cobot). The last-named advanced helper is changing the way baked goods are made by automatically loading and unloading deck and convection baking ovens such as the MIWE condo and the MIWE FBC. But the Cobot does not stand for the replacement of the baker, but for valuable support. It takes over repetitive, physically demanding tasks, allowing bakers to concentrate on the creative and qualitative craftsmanship that makes their products unique. Combined with the floor conveyor, entire (rack) wagons can be automatically moved from the bakery cold into the oven and baked out again.

But this is only part of the innovations that the MIWE Future Lab has to offer. Another development is the MIWE voicebot. This intelligent voice control system transforms interaction with baking ovens. Using simple voice commands, bakers can intuitively control baking processes, making everyday work in the often hectic environment of a bakery or in food retailing (LEH) much easier. The MIWE voicebot not only helps to increase efficiency, but also increases production safety by minimizing the risk of human error.

The MIWE Future Lab is thus not only a testing ground for new technologies, but a steppingstone to a future in which bakeries can work more efficiently, safely, and profitably. It represents MIWE's commitment to not only help bakeries adapt to the modern world, but to actively lead them into the future.

Innovation and quality

In the world of bakery technology, the name MIWE has always stood for innovation and quality. This is proven once again with the introduction of the MIWE ideal e+, a deck oven that lives up to its name. The latest version of the tried-and-tested system features a wide range of improvements, in particular greatly reduced energy consumption, which helps bakeries to work more efficiently and in a more environmentally friendly manner.

The MIWE ideal e+ remains true to its roots and offers a number of substantial innovations in addition. These include optimized flue gas routing and improved vacuum control, which ensure uniform, reproducible baking results. A newly developed steam system takes efficiency to a new level by using just the right amount of water. This leads to perfect baking results while minimizing water and energy waste.

Another special highlight is the MIWE variobake system, which now enables even more sensitive temperature control. By combining a modulating burner and intelligent control logic, bakers can use the baking characteristics of different oven types to their advantage and perfectly bake a variety of products, from delicate, sugary baked goods to robust rye bread. Depending on the setting of the baking program, this energy transfer can be designed, according to the baker's wishes, either from very aggressive, for a wood-fired oven character, or gentle, for a ring tube oven character, to ensure the optimal baking process for the respective baked product.

Externally, the MIWE ideal e+ boasts a sleek design with clever features, including a large-format 10-inch touch display and electrically opening oven doors that simplify operation and make the oven ideal for automated production environments.

The assembly and commissioning of the MIWE ideal e+ have also been simplified to enable bakeries to get started quickly. Improvements such as an easily accessible installation module and a standardized, compact arrangement of the inner workings also make servicing easier.

When it comes to energy efficiency, the MIWE ideal e+ sets new standards. Thanks to improved insulation, optimized raking system and reduced burner output, this MIWE ideal e+ is the most economical MIWE has ever produced. It embodies MIWE's commitment to helping bakeries achieve their business goals by combining the highest baking quality with unparalleled efficiency.

In addition, MIWE presents the MIWE roll-in e+, which is considered the heart of the bakery and has been continuously improved to meet the changing demands of bakers. The current model stands out for its unsurpassed energy efficiency, user-friendliness and baking quality.

The key elements that distinguish the MIWE roll-in e+ are:

MIWE Heat Flow: An innovative technology that ensures consistently perfect baking results by providing precise air flow and temperature control in the oven.

Optimized steam device: Ensures even steam distribution, improves the crust and texture of baked goods and enables a variety of baking options.

MIWE air control 2.0: Enables fine-tuned control of the baking atmosphere to achieve optimum results even with the most sensitive products.

Energy efficiency: With its improved insulation and intelligent energy management, the MIWE roll-in e+ sets new standards in energy saving.

Versatility for future requirements: With features such as MIWE variobake and the Booster, which support a wider range of baked goods while increasing quality and efficiency.

Revolutionary refrigeration

In today's fast-paced bakery industry, businesses face the constant dilemma of balancing efficiency and freshness. That's where MIWE smartfresh comes in: a revolutionary refrigeration system that enables bakeries to optimise production and reduce energy costs while delivering on a promise of continuous freshness.

With MIWE smartfresh, night work becomes optional. Bakeries can now shift their production to the more convenient hours of the day by producing partially baked goods and storing them in ideal conditions for up to ten days. This system not only keeps the products fresh, but actually improves their quality by adding moisture for an even fresher end product.

But that's not all: MIWE smartfresh also contributes to significant energy savings. Compared to conventional deep-freezing, the process requires significantly less energy, which reduces both the operating costs and the ecological footprint of a bakery.

In addition, MIWE smartfresh offers an innovative answer to the problem of mould growth: a special blue light system delays the formation of mould, which extends the storage time and ensures product quality.

In short, MIWE smartfresh is not just an investment in a refrigeration system; it is an investment in the future of your bakery. It enables more flexible production, reduces operating costs and at the same time guarantees that customers can always enjoy fresh baked goods. Where customer expectations are constantly rising, MIWE smartfresh provides the tools to stay one step ahead.

Deck ovens

The MIWE condo, a well-known and popular masterpiece in the world of deck ovens, has outdone itself once again. Known for its versatility and excellence in baking in small spaces, the all-rounder presents itself with a master upgrade that further enhances its already impressive performance and range of products.

The latest version of the MIWE condo offers two key innovations: MIWE optitherm technology for more precise temperature control and a revised steaming system. Both improvements not only affect the baking quality and the range of possible baked goods, but also contribute to significant energy savings.

With MIWE optitherm, the heating power of the baking oven adapts even more precisely to the needs of the baked goods, saving energy while maximizing the quality of the products and allowing typical Asian products, such as soft cakes, to be baked with ease, among other things. The new steam system improves humidity control in the baking chamber and, after all, every baker knows that the right steam is essential for first-class results. These innovations also result in more even browning and consistency of baked goods and offer bakers the flexibility to fine-tune baking times and temperatures for a variety of products.

The MIWE condo e+ impresses not only with its technological superiority, but also with its energy efficiency. Standardized comparative measurements show that it consumes up to 9 % less energy than its predecessor, earning it the e⁺ seal of approval. This oven is a prime example of MIWE's commitment to innovation, quality and environmental awareness, which benefits bakeries worldwide.

Automatic production

MECATHERM, among the world’s leading manufacturers of equipment and automatic production lines for industrial bakery, pastry, and patisserie production helps its customers reach their ambitious sustainable development goals. The company demonstrated innovative solutions that enable manufacturers to reduce their carbon footprint and advance energy transition at the iba trade show in Munich, Germany.

The bakery-pastry sector is continuously facing multiple challenges, including the pursuit of product quality, optimal industrial performance, and sustainable development. MECATHERM has set up a structured social and environmental responsibility approach which above all includes supporting its customers in their own sustainable development journeys. At iba, the MECATHERM team presented its innovative solutions to support their customers in achieving their sustainable goals, with a particular focus on actions supporting energy transition and the reduction of greenhouse gas emissions.