bake - Special Report - May 2023 - 19
Online sales are creating new options to market premium brands like S. Rosen's to consumers.
baking feature combines thawing
and baking of cooked frozen dough
pieces in one process. This helps
reduce effort and control the quality
of first-class baked goods.
The cleaning system
A standard feature, the MIWE easy
clean semi-automatic cleaning function
is perfect for those looking for
perfect hygiene with even more
convenience.
The advantages of the MIWE
cleaning control include the
following features: automated
cleaning system (requires no staff,
runs automatically), powerful with
two cleaning stages depending
on the degree of dirtiness, safe by
means of MIWE cleaner (a biodegradable
cleaning agent, and
contactless tank filling), energy efficient
can be combined with MIWE
auto-start, and automatic refill
indicator (one detergent filling is
sufficient for about 20 - 30 cycles).
The performed cleanings are
logged by the control unit, so you
have a record.
Wood-fired deck oven
WP Bakery Group USA responds
to the old values of traditions and
genuine craftsmanship with the fully
automated and wood-fired deck
baking oven WP PELLADOR. With
the ultra-modern equipment, baked
goods made according to old recipes
with typical wood-fired character
arrive on the consumer's table.
Rustic crust, strongly baked, tasty
and with typical aroma - the unique
character of artisan baked woodfired
bread enjoys great popularity
among consumers. Tradition and old
values come to life again with the
idea of baking over an open flame,
with blazing wood in stone ovens.
What used to be quite normal is
now something very special. The
Bake Magazine Digital Special Report 2 | Volume 4 | bakemag.com
MIWE
cube:fire
As the high temperature
oven from the Fresh Food
System MIWE cube showcases,
some baked goods like
it extra hot. Products such as
pizzas and tarte flambées, but
also quiches, puff pastries and
pretzels come out best on a
stone plate at temperatures up
to 350° C. That's exactly what
the MIWE cube:fire specializes
in - an electrically heated
high temperature oven with
stone plate and separated top/
bottom heat.
principle of the ancient technique
is clear: wood-fired bread is made
in directly fired ovens, made of
stone or stone-like material. Only
real wood fire, directly in the baking
chamber, ensures the right temperature
and baking results with the
typical characteristics of original
wood-fired baked goods.
WP Bakery Group USA has developed
the principle of traditional
wood-fired bread baking into a
state-of-the-art system with the
WP PELLADOR deck oven. Old
19
S. ROSEN'S, MIWE
https://www.miwe.de/us-en/technologien/MIWE-autostart.php
https://www.miwe.de/us-en/technologien/MIWE-autostart.php
http://www.bakemag.com
bake - Special Report - May 2023
Table of Contents for the Digital Edition of bake - Special Report - May 2023
bake - Special Report - May 2023 - Intro
bake - Special Report - May 2023 - 1
bake - Special Report - May 2023 - 2
bake - Special Report - May 2023 - 3
bake - Special Report - May 2023 - 4
bake - Special Report - May 2023 - 5
bake - Special Report - May 2023 - 6
bake - Special Report - May 2023 - 7
bake - Special Report - May 2023 - 8
bake - Special Report - May 2023 - 9
bake - Special Report - May 2023 - 10
bake - Special Report - May 2023 - 11
bake - Special Report - May 2023 - 12
bake - Special Report - May 2023 - 13
bake - Special Report - May 2023 - 14
bake - Special Report - May 2023 - 15
bake - Special Report - May 2023 - 16
bake - Special Report - May 2023 - 17
bake - Special Report - May 2023 - 18
bake - Special Report - May 2023 - 19
bake - Special Report - May 2023 - 20
bake - Special Report - May 2023 - 21
bake - Special Report - May 2023 - 22
bake - Special Report - May 2023 - 23
bake - Special Report - May 2023 - 24
bake - Special Report - May 2023 - 25
bake - Special Report - May 2023 - 26
bake - Special Report - May 2023 - 27
bake - Special Report - May 2023 - 28
bake - Special Report - May 2023 - 29
bake - Special Report - May 2023 - 30
bake - Special Report - May 2023 - 31
bake - Special Report - May 2023 - 32
bake - Special Report - May 2023 - 33
bake - Special Report - May 2023 - 34
bake - Special Report - May 2023 - 35
bake - Special Report - May 2023 - 36
bake - Special Report - May 2023 - 37
bake - Special Report - May 2023 - 38
bake - Special Report - May 2023 - 39
bake - Special Report - May 2023 - 40
bake - Special Report - May 2023 - 41
bake - Special Report - May 2023 - 42
https://digital.bakemag.com/sosland/bake/bake-march-april-2024
https://digital.bakemag.com/sosland/bake/bake-january-february-2024
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2023
https://www.nxtbook.com/sosland/bake/bake-november-december-2023
https://digital.bakemag.com/sosland/bake/bake-september-october-2023
https://digital.bakemag.com/sosland/bake/bake-july-august-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2023
https://digital.bakemag.com/sosland/bake/bake-redbook-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
https://digital.bakemag.com/sosland/bake/bake-may-june-2023
https://digital.bakemag.com/sosland/bake/bake-march-april-2023
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2023
https://digital.bakemag.com/sosland/bake/bake-january-february-2023
https://digital.bakemag.com/sosland/bake/bake-november-december-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-july-2022
https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
https://digital.bakemag.com/sosland/bake/bake-july-august-2021
https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
https://digital.bakemag.com/sosland/bake/bake-january-february-2021
https://digital.bakemag.com/sosland/bake/2021_01_01
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http://digital.bakemag.com/sosland/bake/2018_12_01
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