German equipment firm MIWE has launched new oven technology allowing
bakers to create stone baked loaves without the lengthy processing
times associated with that type of baking.
The MIWE Thermostatic rack oven, displayed at the IBA trade fair last
week, has been updated by the company to allow the use of stone
plates inside the heating chamber. Stone plates are used in baking to
produce a premium style bread with a hard crust suitable for
manufacturers catering to more traditional bread-buying consumers.
The rack oven's automatic loading system allows products to be
efficiently loaded onto the shelves by means of a computer-operated
stacking unit.
Once inside, stone slabs and convection heating with thermal oil
ensures fast, even cooking and uniform texture.
Thermal oil is pumped around heating elements in the oven, gently
heating the bread and, according to the company, leading to softer baking.
MIWE engineer Manfred Schmidt told bakeryandsnacks.com: "This type of
oven is easier to use and more efficient. The quality of the bread is
improved with stone slabs as a thicker crust forms on the bottom and
the texture is better throughout."
The stone slab cooking method is particularly suitable for heavy rye
or speciality breads.
MIWE manufacture a range of rack and multi-deck ovens as well as
freezers, software and loading devices for the baking industry worldwide.