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MIWE: Advancements in proofing technology

For proofers, ‘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.

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 MIWE GVA e+ is fully automated in performing tasks required in bakery refrigeration. This includes all processes from proofing, proofing retardation, fast cooling, up to proofing interruption, or dough stiffening. Every step or every combination of steps can be configured in freely selectable time segments.

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, Matthias Burkhardt, CSO, MIWE, illustrates: “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.”

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 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 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.

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.

Read the full article in Baking+Biscuit International, Issue 6, 2021.