Types of rolling pins for pastry shops – how to choose the right device?

In every professional pastry shop, there is a stage where you need to be precise with the thickness of the dough and ensure a perfect result. And that is exactly the role of a rolling pin that makes life much easier. But when it comes time to choose a rolling pin, you discover that there are quite a few types and models, from simple ones to more advanced ones. So how do you know what is really right for your business?

Manual rolling pin – who is it suitable for?

A manual rolling pin is mainly suitable for small bakeries or for working with relatively small quantities. The advantage is simplicity, full manual control, and a more affordable price compared to electric models. On the other hand, when kneading or rolling large quantities is necessary on a daily basis, it may be less efficient and take up time and manpower. Therefore, if you are planning intensive production, it is worth considering a more advanced solution.

Electric roller – saving time and effort

An electric rolling pin is suitable for medium to large bakeries. It allows for uniform rolling of large quantities quickly, maintains precise thickness, and reduces reliance on manual labor. It is also user-friendly, so even new employees can operate it easily. It is an excellent choice for those who want to improve daily efficiency.

Computerized rolling pin – technology that brings perfect precision

When you want a combination of speed, high uniformity and advanced technology, a computerized sheeter is the leading choice. It allows you to save pre-rolling plans, automatically regulate the thickness and monitor the process in real time. For large confectioneries or factories that adhere to fixed standards, it is an investment that pays for itself quickly.

What about a second-hand rolling pin?

Many people consider buying a second-hand rolling pin because of the low price, but it’s important to remember that such equipment may require repairs, and sometimes there is no full warranty or technical support. Additionally, it’s difficult to know the level of wear and tear on the machine and how it has been cared for over the years. Even if the initial price is affordable, in the long run you may have to spend more on maintenance and repairs.

Would you like to receive advice and adjust the right rolling pin for your pastry shop? With us you will enjoy professional guidance, decades of experience and new equipment from the world’s leading brands. We will be happy to help you choose a dough rolling pin that will streamline your work processes and maintain perfect quality. Leave details on the site and we will get back to you with all the solutions.

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.