Mastering hygiene in a controlled manner is our unique selling point.
Aerosol technology itself is not new. It was used a lot and discarded just as often, for reasons of hygiene. The long-term solution lies in the detail.
The baker often looks for the cause of irregular baking results to the oven. The solution usually lies in correcting the proofing climate before baking.
The intelligent interplay of conditioned fresh air, water aerosols and CO2-conditioned atmosphere, regulated in the right ratio, enables controlled hygienic production conditions for consistent premium qualities for the first time.
Ask us how we do it differently.
The MK4.0 takes into account the complex product and process properties as well as their interdependencies and allows, for the first time, novel process control strategies for maximized effectiveness. Fundamental is the analysis of the processes and the influencing factors at the point of intersection. Reproducible end product qualities are generated at a high level.
The MK4.0 targets to prevent mold from forming in the first place. CO2 is a mold booster, causing its growth to explode at high temperatures, condensate and organic matter. Due to the controlled limitation of the CO2 concentration with the patented CO2 monitoring, it is primarily possible to stop the growth of mold both in the individual process steps and in the entire production.
The MK4.0 avoids mass losses. It determines the potential to increase product volumes, from dough making to proofing, long-term proofing, baking to cooling and ambient storage. Intensified aroma and taste remain in the product. Crispness, color formation, dough stability, longer shelf life and assured best-by dates are the quality features of AMG technologies. The responsible use of raw materials has become more important than ever.
The MK4.0 makes an important contribution to avoid waste energy by reducing energy requirements. Due to the influence of the optimal thermal conductivity, fermentation, baking and cooling processes can be achieved with significantly less energy input. Reduced temperature differences and production times cut energy requirements and ensure a significantly improved carbon footprint.
“If you master heat and cold with clean air and hygienic humidity in your baking enterprise, then you will be successful.“
Jochen Baier, World baker of the year
