Independent test confirms the effectiveness of MIWE smartfresh

What's behind MIWE smartfresh?

MIWE smartfresh is an innovative process and storage technology concept for bakeries. It combines a well-balanced climate with precise humidity control and special blue light technology to keep pre-baked goods hygienic and fresh for up to ten days. The products are then fully baked in a final baking process, resulting in properties that are at least on par with freshly baked products. This offers bakeries considerable flexibility in their production while also reducing the need for night shifts. The process also opens up new opportunities for producing bread and baked goods in a targeted way that conserves resources without compromising on quality or freshness.

The independent test: tasks and methodology

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

The results of the study are clear, proving the efficiency of MIWE smartfresh:

1. Microbiological safety: The microbiological values both in the chamber and on the products remained extremely low throughout the entire process. The bacterial load actually reduced during storage, partly thanks to the special blue light technology used. Even after ten days of storage, no increased mould contamination was detected.

2. Preservation of product quality:

• Crumb and crust properties: After the second baking, the crumb and crust of the products were comparable to the freshly baked reference product. The crust showed increased moisture after the storage process, which had a positive effect on the baking results.
• Weight and texture: After baking, the stored breads had a higher final weight and a similar crumb firmness to the freshly baked products.
• Sensory properties: The flavour and smell of the products were consistently rated as fresh after the final bake. A minimally reduced flavour was only detectable in the direct tasting comparison with the reference product.

Conclusion

The independent study has confirmed the performance of MIWE smartfresh. This enables bakeries to guarantee the highest levels of freshness, quality and food safety, while also increasing production flexibility and optimising their use of resources. The results of the study show that the process is a valuable solution for modern requirements in the bakery industry.

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