August 9, 2022

MIWE roll-in 2021: Making great things even better.

MIWE is presenting some important innovations and further improvements with its 2021 model MIWE roll-in e+.

Buns from the rack oven? No problem for the MIWE roll-in – even unmoulded rye breads get all the heat they need for an excellent baking result.

For many bakers, the MIWE roll-in is the rack oven par excellence – after all, it has been delivering convincing results for bakers for over 50 years with its superior baking performance, great flexibility and uniformity, as well as its particularly low energy consumption. Its countless special functions developed by MIWE, such as “atmospheric baking”, which guarantees an even baking result at all times regardless of the weather, or the extremely sensitive type of temperature control thanks to MIWE delta baking, are what set it apart.

Over the past few years, however, the demands placed on rack oven systems have noticeably increased. Important keywords are: wider range of products, including more breads, hotter temperatures, shorter baking times (especially in combination with vacuum conditioning), shorter recovery times, all-natural, long-process proofing goods that are therefore more delicate and generally more prone to flaws.

2021 model year MIWE roll-in: important innovations and further improvements.

Whether baguettes, croissants, rolls, sourdough wheat bread or even unmoulded rye breads – the MIWE roll-in handles the widest conceivable range of baked goods with aplomb, and without any problems.

This is why MIWE is presenting some important innovations and further improvements with its 2021 model year MIWE roll-in e+. This includes the MIWE Heat Flow, developed in continuous exchange with users and master bakers – it is a combination of an optimized heat storage wall and a vertically positioned air grill which has been newly developed from scratch, and newly arranged “trumpet nozzles” which, with their optimized flow geometry, ensure stable, uniform baking results for a wide variety of baked goods – all combined with extremely economical energy use.

The steam device has also been further developed and, thanks to a comprehensive optimization of the steam water inlets, a new type of water routing and an intelligent cascade design, it now ensures that the steam reaches the entire baking chamber significantly faster and yet more evenly. The patented MIWE air control has also been further improved, and multilayer insulating mats provide completely new insulation and a permanently improved insulating effect.

The further development of the MIWE roll-in is not only a response to the noticeably increased requirements of today’s bakers – it has also been developed in close cooperation with those who work with rack ovens on a daily basis. “Feedback from bakers is enormously important to us at MIWE,” explains Ralf Stark, Sales Manager for Germany, Austria and Switzerland. “All innovations on the MIWE roll-in were developed in continuous exchange with users and master bakers, and have already proven themselves in extensive tests. Because that’s the only way we can make sure we meet the high standards that our customers quite rightly demand of our products.”

The frozen dough baking technology allows baking directly from freezing without further proofing. Controlled thawing is immediately combined with subsequent baking and, thanks to continuous pulses of steam and air at the start, this ensures the best gloss and a perfect bloom.

The MIWE live baking center in Arnstein, Germany, is always available for extensive tests.

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