MIWE Michael Wenz GmbH

Getting to the core of the matter with MIWE
MIWE introduces continuous core temperature measurement in rack ovens

Since its foundation in 1919, the German manufacturer of baking ovens MIWE has consistently pursued its goal to make baking simple. With the introduction of a wireless multipoint core temperature sensor for rack ovens, MIWE has found yet another way of offering today's discerning bakers more value, making their work a bit easier. The advantages of measuring the core temperature during the baking process are clear: it allows bakers to optimise the baking process and results, provides them with the certainty that the required minimum temperatures are actually reached and even documents the process.

Why has no-one offered a core temperature sensor for rack ovens before?
The answer is obvious: because the racks in these ovens rotate while baking. This is why conventional wired sensors are simply impractical. No matter how long the cable is, it is always too short. However, MIWE engineers refused to accept this situation – the added benefit these sensors offer for bakers is far too great. So, they developed an entirely new multi-point core temperature sensor that doesn't require a cable since it sends the measurements to the control system wirelessly, which in turn clearly displays and logs them.

Better baking results
Let’s consider nut loaves or cheesecake. Both are baked to perfection when they are a little moist inside, yet still baked through, i.e. when they reach a certain core temperature (for example 85°C). Even professionals can have trouble identifying that exact point in time when the cake is done by just looking at it, as they can only see the surface. So, they let it bake a few minutes longer to be sure – after all it's better to be safe than sorry. Yet in doing so, they sacrifice moisture and succulence. Not so with the MIWE core temperature sensor, which allows operators to determine the exact time to remove the products from the oven, down to the last degree. It is available for the MIWE thermostatic wagon oven, and the wireless version is available for the rack oven MIWE roll-in e+.

Temperature sensor

Of course, this not only goes for nut loaves, but for all yeast based products, cheesecakes, fruitcakes, Viennese biscuit base and tin loaves, where the core temperature can usually only be checked by removing an individual tin. Wherever it is important that all ingredients in the core of the baked product are perfectly combined and stable, the core temperature sensor provides precisely the required information.

Another example: high-volume products. In the case of a classic 70:30 rye mix loaf, studies prove what was assumed in theory: the moisture of the bread (and thus the subjectively perceived freshness) is completely different depending on the core temperature reached while baking. After two hours of storage, there is already a 20g difference in the moisture content of a 750g loaf baked to a core temperature of 101°C, and the same loaf that was only baked to a core temperature of 97°C (a difference of only 4°C!). Customers experience this as a very clear difference in freshness. What can be done? Reduce the baking time? The baking temperature? But what does that mean for crust formation?

The problem faced when baking cheesecake is similar: Studies have shown that in the most commonly used baking programmes, the required core temperature is reached far earlier than the end of the programme. While the remaining baking time may provide the desirable browning of the surface, it also dries out the core of the cake unnecessarily. Shortening the baking time alone does not solve the problem, and neither does reducing the baking temperature.

Luckily, bakers using the MIWE core temperature sensor no longer have to worry about such things, as it allows them to determine the right mix of temperature (curve) and baking time and to optimise the baking programme accordingly. Furthermore, since the control MIWE TC logs the readings from the core temperature sensor, it can validate that a required minimum temperature at which germs and spores are reliably killed has been reached in the core, thus taking the headache out of food safety documentation.

Using the core temperature sensor couldn't be easier: simply remove it from the dedicated holder on the operating column and insert it in a product in the upper third of the rack wagon. Besides the target temperature, the control unit also shows the current actual core temperature and emits an acoustic signal when the target temperature is reached, as well as indicating it on the display.

MIWE makes baking simple
Baking can be this easy – with MIWE, of course. MIWE is a modern family-owned company, globally recognised in the field of refrigeration, baking process stages, automation technology and plant engineering. In 2019, MIWE Michael Wenz GmbH will celebrate its centennial – 100 years of innovation, passion and service. "Everything that we do is devoted to helping you, our customers, make better baked goods and thus ultimately better business." Sabine Michaela Wenz, CEO. Despite having its roots in Germany, the company has eight subsidiaries (in the USA, Canada, Russia, Austria, France, Italy, Singapore and Switzerland) as well as 40 international agencies. Wherever you call home: the nearest MIWE dealer is not far.

Website: www.miwe.com/roll-in

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MIWE Michael Wenz GmbH
Michael-Wenz-Straße 2 – 10
97450 Arnstein, Germany
Tel: 49 (0)9363 – 688108
Email: contact@miwe.de
Web: www.miwe.com