bake - Special Report - November 2023 - 23
Tunnel or conveyor ovens deliver
consistent product quality and
higher throughput for pizzas,
artisan bread, rolls, pastries,
cakes, muffins or pies. We use
green energy or hydrogen as a
renewable resource. "
AMF Bakery Systems marketing manager Lex van Houten
director Robert Wiedemann. " As
no cleaning agents have to be
produced and transported, no
environmentally harmful detergents
get into the wastewater and thousands
of tonnes of CO2 are saved. "
Disposable tableware or service
packaging made from renewable
raw materials was presented
by PAPSTAR, nominated for the
German Sustainability Award 2024.
" More than 75% of all items in our
range are now made from wood
and virgin fibre cardboard, palm
leaf, bamboo, sugar cane or corn
starch. We also use agricultural residues
as a raw material, " says Bernd
Born, head of media & marketing
at PAPSTAR.
MIWE Future Lab
In an industry dominated by
tradition, the MIWE Future Lab
breaks with convention and leads
the bakery into a new era of efficiency
and automation. Here, the
boundaries of what is possible
are expanded by integrating
state-of-the-art technologies
such as automation and artificial
Bake Magazine Digital Special Report 4 | Volume 4 | bakemag.com
23
intelligence into the baking process.
A centerpiece of the Future Lab
is the MIWE autonomous baking
centre (ABC), which is equipped
with a floor conveyor system and
a collaborative robot (Cobot). The
last-named advanced helper is
changing the way baked goods
are made by automatically loading
and unloading deck and convection
baking ovens such as the MIWE
condo and the MIWE FBC. But
the Cobot does not stand for the
replacement of the baker, but for
valuable support. It takes over repetitive,
physically demanding tasks,
allowing bakers to concentrate on
the creative and qualitative craftsmanship
that makes their products
unique. Combined with the floor
conveyor, entire (rack) wagons can
be automatically moved from the
bakery cold into the oven and baked
out again.
But this is only part of the innovations
that the MIWE Future Lab has
to offer. Another development is
the MIWE voicebot. This intelligent
voice control system transforms
interaction with baking ovens. Using
simple voice commands, bakers can
intuitively control baking processes,
making everyday work in the often
hectic environment of a bakery or
in food retailing (LEH) much easier.
The MIWE voicebot not only helps
to increase efficiency, but also
increases production safety by
MIWE
http://www.bakemag.com
bake - Special Report - November 2023
Table of Contents for the Digital Edition of bake - Special Report - November 2023
bake - Special Report - November 2023 - Intro
bake - Special Report - November 2023 - 1
bake - Special Report - November 2023 - 2
bake - Special Report - November 2023 - 3
bake - Special Report - November 2023 - 4
bake - Special Report - November 2023 - 5
bake - Special Report - November 2023 - 6
bake - Special Report - November 2023 - 7
bake - Special Report - November 2023 - 8
bake - Special Report - November 2023 - 9
bake - Special Report - November 2023 - 10
bake - Special Report - November 2023 - 11
bake - Special Report - November 2023 - 12
bake - Special Report - November 2023 - 13
bake - Special Report - November 2023 - 14
bake - Special Report - November 2023 - 15
bake - Special Report - November 2023 - 16
bake - Special Report - November 2023 - 17
bake - Special Report - November 2023 - 18
bake - Special Report - November 2023 - 19
bake - Special Report - November 2023 - 20
bake - Special Report - November 2023 - 21
bake - Special Report - November 2023 - 22
bake - Special Report - November 2023 - 23
bake - Special Report - November 2023 - 24
bake - Special Report - November 2023 - 25
bake - Special Report - November 2023 - 26
bake - Special Report - November 2023 - 27
bake - Special Report - November 2023 - 28
bake - Special Report - November 2023 - 29
bake - Special Report - November 2023 - 30
bake - Special Report - November 2023 - 31
bake - Special Report - November 2023 - 32
bake - Special Report - November 2023 - 33
bake - Special Report - November 2023 - 34
bake - Special Report - November 2023 - 35
bake - Special Report - November 2023 - 36
bake - Special Report - November 2023 - 37
bake - Special Report - November 2023 - 38
bake - Special Report - November 2023 - 39
bake - Special Report - November 2023 - 40
bake - Special Report - November 2023 - 41
bake - Special Report - November 2023 - 42
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https://digital.bakemag.com/sosland/bake/bake-redbook-2024
https://digital.bakemag.com/sosland/bake/bake-may-june-2024
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https://digital.bakemag.com/sosland/bake/bake-redbook-2023
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https://digital.bakemag.com/sosland/bake/bake-special-report-november-2022
https://digital.bakemag.com/sosland/bake/bake-september-october-2022
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https://digital.bakemag.com/sosland/bake/bake-july-aug-2022
https://digital.bakemag.com/sosland/bake/bake-redbook-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-may-2022
https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
https://digital.bakemag.com/sosland/bake/bake-special-report-january-2022
https://digital.bakemag.com/sosland/bake/bake-november-december-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-november-2021
https://digital.bakemag.com/sosland/bake/bake-september-october-2021
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https://digital.bakemag.com/sosland/bake/bake-redbook-2021
https://digital.bakemag.com/sosland/bake/bake-july-2021
https://digital.bakemag.com/sosland/bake/bake-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-special-report-may-june-2021
https://digital.bakemag.com/sosland/bake/bake-march-april-2021
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