PROOFING
A world of proofing in a small, green footprint Advancements in proofing technology are focusing on obtaining the best possible product and on flexibility for all possible process needs. Fully automating the process is the next step, and then doing so sustainably, over a small © MIWE
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There are several options for versatile elements that can be quickly removed for refrigeration solutions in bakeries, cleaning,” Matthias Burkhardt, CSO, MIWE, for any dough fermentation needs – from illustrates. forced, controlled proofing to proofing interruption and retardation. Space is The MIWE GVA e+ is fully automated in performing tasks required in bakof the essence in bakeries of all sizes, ery refrigeration. This includes all which means that this is the type of processes from proofing, proofing reequipment for which ‘more-in-one’ tardation, fast cooling, up to proofing features are a valuable asset. The interruption, or dough stiffening. Every MIWE GVA e+ unit is an example of such versatile equipment, covering temstep or every combination of steps can be peratures ranging from -20°C for freezing, configured in freely selectable time segM E at IW t hi to +40°C for forced proofing, and anything in ments. M , as B u rk h a r d t, C S O between. In addition to these temperature settings, any humidity patterns can also be applied, in any Depending on production and process needs, custom proorder, and in freely selectable time segments. The adjustable grams can be created. Once it has been defined, a program relative humidity that can be reached is up to 98%. The runs from start to finish, without the need for supervision or result: ideal proofing profiles, consistently reproduced time intervention. By automating this, night work done manually after time. is no longer needed and baking can be carried out immediately at the start of the morning shift. Besides, every function Unlimited possibilities with automation of the MIWE GVA e + can be controlled remotely, via the browser-based MIWE remote. “This innovative service tool There is more to the design of a truly effective bakery refrigeraoffers flawless monitoring and – if needed – remote control tion solution than stainless steel housing and refrigeration of the entire system, 24 hours a day, 7 days a week, 365 days machinery, to truly be able to effectively assist with a wide a year. In addition to remote monitoring and online diagnosis, range of processes. An in-depth understanding of the charthe MIWE GVA e + is under the complete control of the acteristics and behavior of dough is required. Every func+ operator, just as though they were standing in front of it,” tionality of the MIWE GVA e comes with slightly different requirements reflected in its design.“The seamless and Burkhardt highlights. easy to clean flooring in our refrigeration, for example, was Dough pieces need very specific humidity conditions dependdesigned with the special hygienic needs of a bakery in ing on the product, proofing state and temperature interval. mind. We also include impact protection on all sides and High-end refrigeration systems can accurately monitor and an air management system made of hygienic stainless-steel ©M IW
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www.bakingbiscuit.com 06/2021