Quality baking with controlled air
Baking with controlled air technology saves energy, affects the excellent taste, optimizes the work and can be controlled remotely. You are invited to learn more about the MIWE ROLL IN oven.
Equipment for the entire world mafia
In any business in the food and bakery sector, choosing the right equipment is an important and basic step that must be carried out carefully and thoroughly. The equipment we invest in directly affects the quality of the products we produce, the efficiency of the processes in the confectionary and at the end of the day, the economic success of the business. Below are several important steps in choosing bakery equipment, what should be taken into account and how to make sure that you are making wise and informed decisions.
Ultrasonic cutting technology: the sharp addition to your business
In the contemporary culinary world, cutting the products is nothing less than an art. Placing the right cutting tools can ensure the success of the business with ultrasonic cutting technology, you can ensure that the product line will be accurate, uniform, and at the highest level of hygiene.
Retarder Proofer This is how they swell today_2
The “Retarder Proofer” proofing-cooling room, or in Hebrew Retarder Proper, is an advanced solution in the field of baking that allows for maximum control over temperature and relative humidity. In the last step of the operation cycle, the room changes from a cooling room that was used to store the products to a heated room that allows the bakery products to rise. In this way, baked goods can be stored in the refrigerator overnight or over the weekend, and at the given time programmed, the products will be ready for baking after rising.
