June 05, 2007

Learning from the Market

LEARN FROM THE MARKET

Only recently big chain supermarkets have realized the importance of creating the perfect shopping atmosphere.  In order to stay on top of competition many are adding artisan breads and pastries to their lines of in shop baking.

 If you look at the major supermarkets and how they are remodeling their stores, it is easy to see where the trend is going.  Unique and classy designs, especially important to choose the right color combinations.  Browns, tans, coffee, green colors are all great colors that actually help the customer feel more relaxed and comfortable in making a purchase, regardless the price. 


The most important aspect of Display Baking is for your customers to see what they are going to buy is fresh, hot, or being baked right in front of them.  There is no other culinary smell more appealing to the senses then fresh baked bread. 

© 2007 SINIYCO

 

 

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Choosing the Right Oven

 

CHOOSING THE RIGHT OVEN

So you are ready to buy an oven, but which one?  Here are some helpful tips.

 


Before choosing an oven here are some helpful hints to consider.
  • How big is your store?
  • What kind of product will you be baking?
  • How many customers will the oven serve?
  • Placement of oven in the right display position.
  • Energy requirements.
  • Local health department regulations.
  • Buying a small oven for starters and upgrading later.

 

The applications for our ovens are endless.  We have turned cafés into café bakeries and delis into deli bakeries.  Some owners build elaborate displays for their ovens, creating an ultimate display baking operation and a unique shopping experience for their customers. 

 

Euromat B8 Convection Oven
This oven is the largest oven available in the United States from Wiesheu.  It has eight baking shelves ideal for larger volume.  This oven is can be stacked on top of a Euromat B4 or vise versa to accommodate your requirements.  All ovens are easily wired by an electrician and the manual controls are easily set.  One thing to remember is that the Euromat B8 requires 3-phase power supply.

 

Euromat B4 Convection Oven
The Euromat B4 is smaller then the B8, with four baking shelves and is quite versatile.  It can be stacked with other Euromat B4 ovens or combined with a Euromat B8.  Usually restaurants will use a separate oven for meat operations so stacking is convenient.  The Euromat B4 requires a 3-phase power supply. 

 

Minimat Convection Oven
The Minimat is the smallest and lightest of our ovens.  It is very versatile and great for smaller in shop baking operations.  Its convenient countertop design makes it ideal for gas stations, convenience stores, small stores, mobile operations, catering services.  Because of its light weight, easy cleanup and mobility this oven is a favorite where space is limited.  This oven is very low on power consumption and requires a single phase power supply.

 

© 2007 SINIYCO

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Display Baking Revolution

June 1, 2007

 

Minimat from WiesheuDISPLAY BAKING REVOLUTION
Innovative new technology is giving bakers an edge and customers a whole new shopping experience.

The concept of Display Baking has originated in Germany where competition in the bakery market is fierce.  To Germans, bread is a staple food, a food that they cannot live without.  There are bakeries on every corner at every shop; the aroma of fresh baked bread pleasantly lingers around city corners and village centers.

 

Bakers were looking for new ways to stay in business; the idea of Display Baking was born.  Why bake bread in the back where no one can see it?  With the emergence of new innovative technologies companies began manufacturing Display Convection Ovens with large glass doors into the baking chamber.  Bakers would install these ovens in front of their shops, sometimes building them into beautiful stone or brick displays.  The trend caught on and soon all bakeries were up-scaling, and offering a whole new shopping experience for their customers.  The aroma of fresh bread and pastries resonating in the bakery and the visual display of the baking process gave a unique ambiance and atmosphere to every bakery and café, creating the Display Baking Concept.

 

Now in Germany every bakery, restaurant, café, coffee shop, kiosk, and even petrol stations bake fresh bread in a convenient display oven.  Display Baking became a pleasant innovation saving time, energy, and operating costs of an expensive scratch bakery.  Instead artisan bakeries create par-baked breads and deliver them to baking stations around town who then bakeoff and hot breads are ready in 15 minutes.

 

In the United States gone are the days of “Hippie Bread,” or the depressing decades of “Wonder Bread.”  Tasteless, faded, and unhealthy used to rule the baking market.   Today with the emergence of alternative sources of quality breads brought by companies like Bavarian Bäcker and new innovative technologies by companies like Wiesheu; the United States bread market is looking brighter.  Our children will eat better bread.

 

© 2007 Kirill Siniy

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