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MIWE: A world of proofing in a small, green footprint

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 footprint.

+There are several options for versatile refrigeration solutions in bakeries, for any dough fermentation needs – from forced, controlled proofing to proofing interruption and retardation. Space is of the essence in bakeries of all sizes, which means that this is the type of equipment for which ‘more-in-one’ features are a valuable asset. The MIWE GVA e+ unit is an example of such versatile equipment, covering temperatures ranging from -20°C for freezing, to +40°C for forced proofing, and anything in between. In addition to these temperature settings, any humidity patterns can also be applied, in any order, and in freely selectable time segments. The adjustable relative humidity that can be reached is up to 98%. The result: ideal proofing profiles, consistently reproduced time after time.

Unlimited possibilities with automation

There is more to the design of a truly effective bakery refrigeration solution than stainless steel housing and refrigeration machinery, to truly be able to effectively assist with a wide range of processes. An in-depth understanding of the characteristics and behavior of dough is required. Every functionality of the MIWE GVA e+ comes with slightly different requirements reflected in its design.“The seamless and easy to clean flooring in our refrigeration, for example, was designed with the special hygienic needs of a bakery in mind. We also include impact protection on all sides and an air management system made of hygienic stainless-steel

elements that can be quickly removed for cleaning,” Matthias Burkhardt, CSO, MIWE, illustrates. The MIWE GVA e+ is fully automated in performing tasks required in bakery refrigeration. This includes all © MIWE processes from proofing, proofing retardation, fast cooling, up to proofing interruption, or dough stiffening. Every step or every combination of steps can be Matthias Burkhardt, CSO, MIWE configured in freely selectable time seg ments. Depending on production and process needs, custom programs can be created. Once it has been defined, a program runs from start to finish, without the need for supervision or intervention. By automating this, night work done manually is no longer needed and baking can be carried out immediately at the start of the morning shift. Besides, every function of the MIWE GVA e+ can be controlled remotely, via the browser-based MIWE remote. “This innovative service tool offers flawless monitoring and – if needed – remote control of the entire system, 24 hours a day, 7 days a week, 365 days a year. In addition to remote monitoring and online diagnosis, the MIWE GVA e+ is under the complete control of the operator, just as though they were standing in front of it,” Burkhardt highlights. Dough pieces need very specific humidity conditions depending on the product, proofing state and temperature interval. High-end refrigeration systems can accurately monitor and

control the relative humidity in the cooling chamber. This proofing unit comes with an active moistening system, providing steam immediately at any time. It takes a combination of art and science to find the perfect settings, in Burkhardt's view: “The art of baking consists of skillfully manipulating temperature and moisture to achieve the perfect color, aroma, taste, volume, etc. to create the end product, and by maintaining a harmonious balance of yeast and enzyme activity. Therefore, there is no single special setting to achieve a set goal, but many individual settings, which are always dependent on many different aspects (such as time, temperature, dough, the kind of product, etc.) to manipulate the outcome.”

All process steps

With the MIWE GVA e+ in its various configurations, products can go through all processes until baking. Up to 99 programs can be stored, each with a maximum of eight process steps. These phases can be any combination of the five key functions (proofing, proofing retardation, fast cooling, proofing interruption and stiffening), for any user to build their own programs. This is possible because the individual phases in the climate-controlled processes (i.e., programs) are not preset as fixed processes in a predefined order in the MIWE TC control system. Any combination is therefore possible and they can be carried out more than once within the same program if necessary.

The layout of the MIWE TC displays all parameters in graphic and/or alphanumeric form. The proofing curve is mapped on the MIWE TC, displaying black blocks – individual phases with the respective setpoint setting – and a yellow graph showing how the MIWE GVA e+ converts the setpoint values into actual temperatures in real-time. A blue graph on the display shows the humidity.

The perfect setting for each step highly depends on the type of product and the baker’s individual idea of taste and volume of his goods. The MIWE GVA e+ also features integrated fan control, so users can regulate the fan individually for every process step. By doing so, the ideal enzymatic development of dough pieces can be achieved.

The unit handles numerous processes, but it also helps simplify complex sequences. “The MIWE GVA e+ is built to make a baker’s life easier. Its control systems will help eliminate potential sources of error, speed up product flow through the process and optimize workflows by also making them safer to use by all workers,” MIWE's CSO summarizes.

More features

Optionally, more features aimed at increasing process efficiency are available. The MIWE GVA e+ comes with many features and possible configurations such as a wide temperature range, adjustable relative humidity, storage capacity from one trolley to almost any size needed, touch controls – to name some of its core functions. There are also additional features that can be added to provide additional support to special processes or to increase efficiency in terms of energy use and energy consumption. The MIWE GVA e+ can be equipped with floor heating, MIWE eco:proof, MIWE eco:floor and MIWE eco:defrost features, all making use of existing energy to generate heat for proofing, defrosting and floor heating (to keep the floor dry, safe and clean). Moreover, MIWE eco: recover is a heat recovery tool that can reuse heat for the unit itself or direct it to other pieces of equipment.

No small plus

Hygiene and energy efficiency are particularly important for these demanding processes. MIWE gave the GVA proofing unit the e+ seal of energy efficiency for the savings it can achieve as a result of incorporating enhanced fans, injection electronics, continuous insulation, LED lights and the intelligent TC control system, making it a high performer in terms of energy

© MIWE

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