In-store baking efficiency: check!
There are numerous approaches to in-store baking optimization, depending on the concept of each bakery, its product needs and the baseline of its operations. The big expectations come from oven innovation.
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A vacuum baking revolution
To optimize in-store baking efficiency, the UDO baking technology is one to watch. It stands for Univac Double-bake Oven and is powered by Cetravac AG’s patented innovation. Developed under the bakeXperts brand, the UDO opens the door to a new world of baking in-store.
In-store baking with UDO technology: a vacuum-powered revolution
The UDO can bake frozen, ambient-stored raw dough, or parbaked products such as rolls, baguettes and even larger loaves and cool them to perfect-to-eat level in less than 5-10 minutes. It does so while achieving perfectly even heating and retaining all product characteristics, consistently.
Bake smarter, not harder: MIWE
Smart devices are quickly becoming an indispensable part of life inside the baking shop as they are on the outside. For in-store ovens, smart tools are being developed to make them more efficient and easier to operate for consistent results.
MIWE: Baking technology live
Many things can be mapped digitally. But not everything! Nothing quite beats the real thing and exchanges between people. After its online trade fair in the summer, the bakery systems manufacturer MIWE therefore decided to organize a “Live Expo” at its headquarters.
