Gellerstadt Backwaren GmbH Uwe Presch and Rocco ... - Miwe

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Success Story - Report from practical experience Working at MIWE roll-in. A 2,100 square meter production area and 570 square meters for administration, a shop, café, and meeting rooms are now available. All participants were immediately aware that the bakery must continue to exist. The bakery had 27 branch outlets to supply, and, as a whole, the turnover and the yields were good. “It was planned from the inside out“, Rocco Grunwald explains. After negotiations with the public authorities and the banks, they were able to start thinking about the future alignment of the bakery. Master baker Grunwald: “We knew which technology we would use. A couple of years before the fire, the MIWE refrigeration technology from MIWE was redesigned, and 120 square meters of refrigeration area was created. The rebuilding took place during the stollen production period without a problem.“ It was clear that the bakery specialists from Arnstein were a number one choice for the new building. Together with Ralph Rüger of Backofenbau Rüger, the company in Arnstein was commissioned with the planning. Rüger is the regional MIWE partner company, which, besides consulting, is also responsible for servicing the MIWE oven, loading, and refrigeration technology. When Uwe Presch and Rocco Grunwald talk about the two days in Arnstein today, they are still thrilled. “The ideas were elaborated within the shortest possible time and then turned into concrete plans,“ master baker Presch points out. “They asked us how much we would like to produce and what our plans are.“ Modern technology and sensible processes were combined together. In this way, the actual building was constructed. The groundbreaking ceremony took place on July 2, 2007. On January 18, 2008, just one year after the fire disaster, we 2 Baked products from MIWE roll-in. started with the regular production after the trial operation had been carried out. During the non-availability of the bakehouse, the branch outlets were supplied by the Bäckerei Möbius bakery. “We are very thankful for this support,“ both manager say. “Otherwise, we would not have been able to keep our branch outlet network or serve our customers as usual.“ Today, the branch outlets are supplied by the company‘s own bakehouse. The shops of Gellertstadt Backwaren are located within a radius of about 70 kilometers. The shops are delivered once a day. Some baking is performed on site in the in-store baking ovens of the types MIWE aero, MIWE gusto, and MIWE cube. The baking ovens, however, still play a central role in the bakery. They are only optically not the focus of the bakehouse. It was clear for the managers that the baking should be carried out using thermal oil. The oven hard rolls generate an important turnover, and their quality is a criterion for the workmanship in the bakery. The company thus decided in favor of MIWE because the company in Arnstein, as a full-line provider, offers baking ovens, in-store baking ovens, loading systems, and refrigeration technology as a one-stop-shopping model. “And this company has us persuaded before,“ master baker Grunwald says, explaining his decision. For him, MIWE is also a solid family-owned business he can rely on. A rack oven of the type MIWE roll-in RI 1.0608 is hardly noticeable in the big hall. Grain rolls, showpieces, ham in bread dough, and plaited goods can be baked here. At the same time, constructional preparations have been already provided so that additional baking ovens can be installed.
Both large deck baking ovens are of the MIWE thermoexpress type. 40 square meters each of baking space are available. Three or four of the lower ovens are designed as draw-plate ovens, which are needed for tin bread and cake. Both ovens and all hearths are operated using the MIWE athlet loading unit. Three or four oven groups can be switched to one heating circuit in both baking ovens. The energy is supplied by thermal oil, which is heated in two central heating boilers. One of the central heating boilers is operated in a “master function“ and supplies the main power. The second central heating boiler provides, as a “slave function,“ only auxiliary power. In case the first central heating boiler breaks down, the second will continue to operate. “This guarantees higher operational reliability,“ MIWE specialist consultant Ralph Rüger says. The loading and unloading are carried out by the unloading system MIWE athlet 1824 XXL. In the process, the control system is designed in such a way that the automatic work at the other oven can be simultaneously carried out during the manual loading and unloading of the draw-plate ovens. Here, sheet cake, tin bread, and stollen can be baked. Both MIWE thermo-express baking ovens are simultaneously controlled by the athlet control system. Bread is baked in a half-baked form in both MIWE thermoexpress baking ovens. “Today, you can hardly plan the sales quantities,“ Uwe Presch complains about the returns. Gellertstadt Backwaren GmbH has therefore switched over to providing partially supply bread in a half-baked form to the branch outlets. After cooling, the half-baked bread is packed in foil and delivered to the bakery shops in thermal boxes. Working with MIWE athlet… There, they are baked in the in-store baking ovens as required. Thanks to the loading system, they are baked at the right moment - this is especially an advantage with halfbaked products. The trend to the hard rolls baking is also carried forward in the branch outlets. For this purpose, Gellertstadt Backwaren uses the MIWE smartproof process, a long time refrigeration of the dough pieces in a lower positive temperature range. Its centerpiece is a especially optimized suction shocker. It works according to the suction principle, which prevents undesirable air swirl and the skin formation of the dough pieces associated to it. At the same time, the air is suctioned out from the boards through small slots. Rocco Grunwald indicates an experimental value of 20 up to 30 minutes to cool down two trolleys loaded with hard rolls to few degrees above the freezing point. The hard rolls are stored on boards in the refrigerating chamber before they are transported to the branch outlets without any additional cooling in the vehicle. There, as well, they are not cooled separately. Uwe Presch: “It is a good solution for us. Raw dough pieces take too long to thaw and to proof; half-baked rolls do not reach the desired quality.“ While the proofing chamber is directly located in the baking hall, the MIWE refrigeration technology is installed on the side of the building. In addition to the smartproof system, other dough preservation units, flash freezers, fully automatic proofing units, proofing retarders, refrigerating chambers, and deep-freeze chambers are available. During delivery via the ramp for example, the vehicles can be loaded directly from the deep-freeze cell. ... as well Bread loading at the transfer table MIWE GR. g 3
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Gellerstadt Backwaren GmbH Uwe Presch and Rocco ... - Miwe

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