Rolling pin – professional equipment for precise rolling

When working with dough, even the smallest difference in thickness or uniformity can completely change the texture of the pastry. Evenly rolled dough bakes correctly, maintaining airiness on the inside and crispiness on the outside. On the other hand, uneven dough creates baking problems: parts that are too thick remain moist and do not bake all the way through, while thin parts burn too quickly. It is clear from this that investing in quality equipment is the surest way to ensure that every pastry meets a high standard, every time.

Dough kneading equipment: from rolling pins to industrial machines

There are simple manual rolling machines suitable for home baking enthusiasts, in which a handle is used to control the thickness of the dough. Alongside them, there are small electric machines that make the work easier and allow for greater precision without much effort. Professional bakeries and confectioneries use large industrial machines, designed to work with large quantities of dough. There are also tabletop models that are especially suitable for small businesses, and create a balance between storage space, convenience, and a high level of precision. Each of these types provides a different solution.

What makes leveling truly accurate?

Almost every baker will tell you that once you switch to using a dough rolling machine , it’s hard to go back to rolling by hand. The machine not only makes the job easier, but it also increases the level of precision to levels that are very difficult to achieve by rolling by hand. It allows for complete control over the thickness, saves valuable time, and prevents waste of raw materials. For those who work with large quantities, the difference is especially noticeable: instead of struggling with a rolling pin over and over again, you can get a uniform result in a few moments. Even delicate doughs like puff pastry or pasta become easier to work with, without tears or unevenness. Ultimately, the machine makes the entire process more accessible.

How does choosing the right equipment affect the quality of baked goods?

Well-rolled dough allows for precise layers on a croissant, beautiful cutting for cookies, or preparing pasta with a uniform thickness. When there is a device that creates uniform rolling, the whole process becomes simple: there is no need to worry about the dough tearing, that the cookies will come out in different sizes or that part of the dish will be cooked less well. Ultimately, people return to a place where they know that the pastry will always turn out delicious, crispy, and uniform, and that is exactly the advantage that comes with professional equipment that suits your needs.

Adaptation to different needs

Not every business needs the same equipment. There is a dough sheeter designed for industrial production in food factories, and there are compact devices that are especially suitable for neighborhood bakeries, restaurants or even home baking enthusiasts. The suitability of the equipment depends on the production quantities, the types of pastries and daily needs. For example, a pastry shop specializing in croissants will need a device capable of rolling out extremely thin layers, while a pizzeria may prefer a simple and fast device adapted to thicker doughs.

Integrating the leveling equipment into the work process

Dough rolling equipment is part of a broader process in the kitchen. When it is introduced as part of the work routine, the entire production chain can be streamlined: from preparing the dough to putting the pastry in the oven. For example, in a bakery that produces hundreds of cakes or pizzas a day, using a rolling device saves not only time but also manpower, allowing employees to free up time for other tasks. Thus, the device becomes a tool that increases the efficiency and productivity of the entire business.

Want to make the work process much simpler and more accurate? With us you will find the most professional equipment. Contact us today or leave your details in the form, and we will be happy to help you choose the right equipment that will upgrade your kitchen.

For those looking for bottom lines because the oven is beeping:
Baking with controlled air technology saves energy, affects the excellent taste, optimizes the work and can be controlled remotely. You are invited to get to know the MIWE IN ROLL oven.

So what is air control and what is it used for?
A short lesson on energy:

The amount of air circulating in the cycle and passing over the baked product has an immediate effect on the baking results .
The physical background for this reason is also easy to understand – above all it is known that two parameters are responsible for transferring the energy from the air to the product:
The air temperature (and for a more focused definition – the difference in temperature between the air temperature and the product temperature) and the amount (or speed) of the swirling air over the product.

The two parameters determine each other. At a warmer air temperature, the amount of air can be reduced by transferring the same amount of energy to the product. On the other hand, if more air is swirling – you can settle for a lower air temperature, and still transfer the same amount of energy to the product.

In fact, in the baking process it is quite clear that there are limitations. Of course, you cannot increase the amount of air as much as you want (and of course you cannot lower the baking temperature without limit), without disrupting the baking processes.

So after we learned about temperature…

What are the advantages of controlling the air flow in the oven?

Various advantages will be available to the baker if he can control the amount of air separately from the control of the baking temperature. The physical process described does work well in baking many products.

– Reducing the baking time while increasing the amount of air in the oven, which enables energy savings

Each baked product has its own parameters regarding heat conductivity and volume/weight ratios. That is, if we study the product features in depth, it seems that each product requires its own amount of air and temperature level.

There is an ideal combination of the amount of air and the temperature in each baking oven (due to the different climate conditions), in each baking process, in different seasons and at different points in the world. It is clear to every baker that a lower temperature (or gentler baking) is required as the product is rich in fats and proteins.

On the other hand, the actual improvement that can be achieved as a result of this ideal combination, instead of the conventional method of controlling the temperature alone, is most impressive in different types of pastry, such as yeast cakes, cakes in chuss or cakes in a mold, where the quality of the final product is affected in a positive and visible way when varying amounts of air.

Controlling the amount of air in the oven can also compensate for changes in the baking result caused seasonally due to weather changes, humidity and more. For example: the relative humidity is completely different in summer and winter. In the summer, crispness problems can arise due to low humidity. If we bake in the summer with a greater amount of air in the third and last stage of baking, we can stabilize the crispiness.

The Air control method

The amount of air is controlled by an electric valve (sliding door) located between the combustion chamber and the baking chamber. This valve, which can work for years without problems, regulates the air flow and thus determines the amount of air flowing in the oven.

This valve also closes automatically and without delay in two additional cases to save energy: during steam activation and when opening a door. When steam is injected into the oven, the heating system is completely sealed and separated from the baking chamber into which the large amount of steam is injected. Only after the effect of the steam does the valve return to its place according to the baking program. As a result, the steam does not pass through the combustion chamber, which prevents the cooling of the oven due to the steam at least by 10º – as was the case in the past in ovens with speed controllers and in all conventional ovens, in which it was necessary to start the baking process at a higher temperature.

According to Miwa engineers’ calculations, it is possible to save up to 10% in energy costs as a result of this method, and in addition – the lifespan of the combustion cells has been especially extended.

And in case of a malfunction in the valve, you can easily open it manually and continue baking. Also, since the steam must fill only the baking chamber and not the combustion chamber (as in conventional ovens), a higher amount of steam is created than the same amount of water, and of course in less time and less maintenance costs in the future.

And the other advantage of the method is the possibility to flow up to 1/3 more air into the oven when needed beyond the amount that could be flowed with the speed controllers.