Baked goods that get even better with every day they're stored. What seems illogical at first is made possible by the MIWE smartfresh. It allows you to store single-variety par-baked goods, such as bread, for a longer period of time at a constant temperature of approx. 4°C and a humidity of 95-98% RH and bake them off as and when they're needed. And with each day that passes, the bread seems to get even fresher. Also suitable for in-store baking.

Avoids night shifts, saves energy and delivers fresh baked goods at short notice.

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MIWE smartfresh

What makes MIWE smartfresh so unique

Increases the quality of your products

Due to the constantly high humidity and stable low temperature in the MIWE smartfresh, par-baked goods absorb further moisture with each day they're stored. As every discerning baker knows, this makes them fresher for longer.

Baking on-demand

Whether it's avoiding night shifts, moving to a five-day week in the bakery, or being able to accommodate public holidays or short-term increases in demand: with MIWE smartfresh comes great freedom.
Store your pre-produced goods for several days and bake them off as and when they're needed. This reduces stale bread and gives your customers more freshness.

Hygienically impressive

In the MIWE smartfresh, a specific blue light (significantly outside the UV-C range) with a special arrangement ensures a reliable environment in which mould growth is greatly inhibited and significantly delayed.
What's more, the interior fittings are made of an easy-to-clean and hygienic stainless steel.

Extremely energy efficient

Compared to the traditional method of freezing (which of course does not increase the quality like the MIWE smartfresh, making the comparison irrelevant anyway), this system saves considerable amounts of energy because it does not require any transition from one medium state to another or complex freezing technology.

PATENTED TECHNOLOGY

Proven effectiveness: ttz Bremerhaven confirms process

The effects of the MIWE smartfresh were comprehensively analysed by ttz Bremerhaven as part of an extensive study. The aim of the study was to scientifically validate the microbiological safety and quality of the baked goods during storage and after the second baking process. White breads and mixed rye breads were examined, 80% of which were fully baked and then stored in MIWE smartfresh for up to ten days. After storage, the breads were baked and compared with reference products that were 100% freshly baked.

Various analytical methods were used, including microbiological tests, texture, moisture and water activity measurements as well as sensory evaluations. The aim was to test the effects of the process on product properties and food safety.

Results of the test

Microbiological safety:
Extremely low microbiological values in the chamber and baked productsReduction of bacterial load thanks to the blue light technology and no increased mould levels after 10 days of storage.
Product quality:
After the final bake, the stored breads have comparable crumb and crust properties, a higher final weight and consistently fresh sensory ratings.

Conclusion:
MIWE smartfresh ensures food safety and product quality, increases production flexibility and optimises the use of resources.

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How does MIWE smartfresh work?

Would the MIWE smartfresh be something for you?

Then take the next step! We would be happy to provide you with more information.

Experience the MIWE smartfresh from all perspectives in this 3D model.

Would you like to see how the MIWE smartfresh would fit into your bakery?
Simply activate the augmented reality feature (AR) with your smartphone or tablet!