Moulinex Neo OW 1201 (OW 120130). First impressions of the new bread maker.

[Moulinex Neo OW 1201 (OW 120130)]

I bought this bread maker to replace my baby Rolsen RBM-530, whose scapula cover completely peeled off and the bucket wrinkled a little. The bread maker needed a small one, with an obligatory program for baking whole grain (ideally rye) bread.
I looked at different options, I liked this Mulya, but it was impossible to find any information on her. The official website of Mulinex is practically zero, there are no reviews of the owners. But as a result, I took a chance - the bread maker was bought, tested, so I am sharing information.
Description from the manufacturer's website: Moulinex Neo OW 1201 (OW 120130) 6 programs, Bread weight 500 g, 3 degrees of baking, Delay start, Keep warm function, Sound signal, Non-stick tank coating, Compact.

Compared to the Rolsen 530 on points:
1. Case: Moulinex is higher, but takes up less space on the table, the cover can be removed completely. At first it was embarrassing - unusual, but it turned out to be convenient.

White, beautiful, the lid is a dome, the program switch is mechanical. The crust color and the snooze timer are changed by successive clicks on the corresponding buttons. There is no display.
2. Bucket: Moulinex will have a bigger bucket. For comparison: the dimensions of the bucket (internal) at Rolsen are 13.5x11.7 cm along the upper edge, the depth is 9 cm; at Moulinex - 14.3x13.3 along the upper edge, depth - 9.5 cm.The estimated volume of buckets (excluding the scapula) is about 1.42 liters and 1.8 liters, respectively. The bucket has no handle, you need to pull it out with tacks, picking it up from both sides. In general, pulling out is normal, since the bucket protrudes strongly upward relative to the body. The scapula is straight (Rolsen's is curved).
3. Programs: Rolsen (8 programs): basic, baking, French, muffin, ultra fast, dough (yeast), pasta, browning (baking). Moulinex (6 programs): regular bread (basic), quick bread, French baguette, wholemeal bread, sweet bread, yeast dough.

Now essentially - saga of the first use of Moulinex Neo NEO OW120130... (Just don't scold for style - this is exactly a saga!)
The bread maker is bought, unpacked, and voila! Beautiful, white, shiny, design - nice ... And immediately fly in the ointment - there is no measuring cup in the package! Well, let's say I have 4 measuring cups from previous bakery machines, and there are separate ones, including those of increased accuracy with gradations of 5 ml, but it's unpleasant. An eminent manufacturer, a glass of a penny costs, and the bread maker itself is not to say that it is very cheap, but there is no glass in the package and that's it. For those who buy a bread maker for the first time, this can be an unpleasant surprise. But the measuring spoon is beyond praise, it has additional graduation: 1/3, 1/2 and 3/4 at the teaspoon, 1/2 at the dining room. The instruction is a small book, there is little text, mostly pictures such as comics. There is no recipe book, there are 6 recipes in the instructions, one for each program. There is a plate with the modes, but only with general figures: how much time is total, how much time is for baking, how much time is for the entire kneading process, how long is the heating time and the signal time for adding ingredients.

Further. I take out the bucket to wash it before the first baking, and oops! The agitator hooks are made of plastic, the receiving part is made of plastic, in shape they resemble a chamomile, like in some Mulinex grinders.

Great amazement. This bread maker is not the first, in a row - the sixth already (Moulinex was also among them, only a large one, for 2 mixers), but I have never seen such a thing. Okay, plastic, so plastic. It is a little unclear how long this system will last, as the oven temperature is very high during baking.The coating of the bucket makes a good impression, but on the scapula, right on the edge, there was a point absence of Teflon in two places. Another minor nuisance, after Rolsen's scapula, which has simply peeled off to the point of obscenity, is a sore point.

Further. The first bread was chosen Wheat bread with cz oat flour (oven) from Mistletoe, thank her very much for the recipe. I have always baked this bread in a bread maker, I have no oven. Baking in Rolsen with a reduction factor of 0.9 and it always came out lush, airy, propped up under the lid. I poured it in, fell asleep, with the same coefficient, because according to the passport, HP is also designed for a 0.5 kg loaf, I held my breath - I turn on the program for whole grain bread, the crust is medium.

Kneading. When mixed, Moulinex screeches. The sound is very specific, exactly what squeals and does not buzz, and very loudly. This sound apparently arises precisely because of the plastic "chamomile" construction of the bucket attachment. The paddle spins evenly at the same speed, although usually the mixing algorithm is slow at first, then faster. It mixes well, there is no need to help. The signal for adding ingredients is very quiet, against the background of the squeal of the drive, it is barely audible, even when you are nearby. I was surprised that the signal sounded during the first batch. After baking, I took out some bread. The bread is beautiful. Very ruddy, but short and not as lush as from Rolsen. The density of the bread is greater, although the crumb is perforated, well baked. Not high, below the edge of the bucket
.
Here is such a first bread!

My personal impressions of baby Moulinex:
- The design is very nice - that's a plus.
- Completely removable cover - I liked it, this is also a plus.
- Not enough display - minus. I did not even expect that I would miss him so much. Inconvenient, you don't know how much time is left until the end.
- Mixes perfectly - plus!
- It makes a lot of noise when mixing, very quiet signals - a minus.
- No extra (for me) programs - plus!
- No separate baking program - minus.
- The crust is very, really VERY tanned. in the mode of French bread on a medium crust - it turned out to be "Negro", it looked like a rye loaf, and the crust tasted bitter (the bread itself was not bitter). I don’t know, is it just me such a "hot" stove got or the stoves of this model are all like that? I don’t know, I don’t presume to judge. Someone else will buy, unsubscribe, find out. At the same time, the bread turns out to be tanned, pretty. In the programs for regular and whole grain bread, the middle crust shows distinct "burns", though in some places. The conclusion for my stove is to put a light one.
- Algorithm for preparing the dough. As it turned out, this stove has only ONE! long batch. further proofing with two strokes. Perhaps it is precisely because of this that the structure of the finished bread is a little dense.

In general, the stove is a bit strange, but it does its job well. It remains only to get used to the lack of a display and select and recount recipes (from a book - I did not use it, I almost always bake according to forum recipes). To date, I have tried out the main, whole grain and French regimes so far.

I counted with a stopwatch (while the borscht was cooking) the main mode:
kneading - 5 min
rest - 1 min
kneading - 25 min
whistle - at 27 minutes
proofing - 25 minutes
warm-up 1 - 30 sec
proofing - 25 min
warm-up 2 - 20 sec
proofing - 26 min
baking - 48 min
If you have any questions - ask! What I can - I will answer with pleasure.
More. I scanned the instructions, if necessary - I'll post it.

I am just looking at this HP, I am very interested in the hours of the modes (you have painted the main one, thanks)
Dear Kryska, if not difficult, share information and instructions)))
Thank you!

The instruction is here:
I won't be able to count the rest of the modes in the near future - I'm in another place. As soon as possible...

[Whole grain mode:]

Whole grain mode:
kneading - 5 min
rest - 1 min
kneading - 20 min
whistle - at 24 minutes
proofing - 20 minutes
warm-up 1 - 15 sec
proofing - 20 minutes
warm-up 2 - 20 sec
proofing - 46 min
baking - 53 min.
Only 2 hours 45 minutes.

To be continued ...

[Quick Bread Mode:]

Quick Bread Mode:
kneading - 3 minutes
rest - 1 min
kneading - 17 min
whistle - at the 19th minute
proofing - 20 minutes
warm-up 1 - 20 sec
proofing - 33 min
baking - 45 min.
Only 2 hours 07 minutes.

To be continued ...

And I am in "disheveled" feelings ... I bought Moulinex 613E32 and it seems ... I was mistaken)))) Compared to my Panasonic SD-255, this one has an additional ability to bake baguettes ... AND EVERYTHING !!!! The rest is inferior in everything. But I went to the store with the firm intention to buy the same Panasonic? only a newer model, otherwise I have had it for many years, one side of the bread began to burn.
Cons of Moulinex 613E32:
- it works not only noisily, but RUMBLES like a tractor !!!
- There are absolutely no dough recipes (only two), one of them "for pasta" for 1.5 kg of dough !!! You can feed "the whole village" !!!
-and you can bake baguettes and rolls in a simple oven.
So you have to use both stoves. Panasonic will never be thrown away. Dough and bread recipes ... SEA!
Something like that!
Yours faithfully

for me this is the first stove. I have been using it for only a few days, I have baked 3 loaves so far.
I want to insert my 5 cents and add my opinion to this topic. at the moment there was such an opinion: great, convenient, I really like it, but the bread turns out to be dense (xs depends on the stove or on the dough, I will still try), the crust is too fried (it burns on medium.one bread was baked, for with the exception of a couple of dark spots, the other bread turned out to be a straight Negro with a bitter crust), the instruction is terrible (you need to have a lot of ingenuity and imagination to unravel all these schematic pictures), and the squeals are not so loud (if you close the kitchen door, then it is not at all audible)

- Algorithm for preparing the dough. As it turned out, this stove has only ONE! long batch. further proofing with two strokes. Perhaps it is precisely because of this that the structure of the finished bread is a little dense.

Good day. And what algorithm of the program should the bread machine have to make the crumb of the bread loose?
My mother has x = ka Panasonic 2501, and my mother-in-law Mulniks ow 1101. Bread is completely different in quality and taste.
I'm looking for a h-ku close to the quality of baking Panasonic, but at a lower price.

Hello, but how to use the oven, only for kneading dough? Thank you.

Hello everyone!

Hello, but how to use the oven, only for kneading dough? Thank you.

The sixth program, where the "cloud" is drawn - kneading dough, duration 1 hour 7 or 10 minutes ...
Today, for the first time in Mula, Neo taught her mother to bake bread)) For me personally, for 7 years (!!), a Chinese mongrel oven of the wr series has been working properly (TTT, do not jinx it) ...
The mule compared to the "Chinese" is very cute, neat, the loaf is like a toy (it baked according to the basic recipe for ordinary bread from the instructions), the bread was baked well, the crust was normal.
And the shortcomings - I agree with the author of the topic - the absence of a scoreboard and a measuring cup, a trifle - and not pleasant ((
Also my "Chinese woman" has a program "Just baking", but Muli does not ((
The absence of a viewing window on the lid and the "Jam" function in comparison with mine, I do not think is a drawback, it is quite possible to do without it!
The fact that the lid is completely removable is great!

Hello! I got the same stove. Please tell me, all the ingredients should be put at different times or all at the same time, just in the right sequence, and why the oven gives a signal during the kneading process, thanks in advance.

[at the same time]

greenkaktus, all ingredients are put at the same time in the sequence indicated in the instructions ... in other words, I do this:
liquid
salt, sugar
butter (+ eggs if available)
flour
yeast

then close the lid of HP and start batch, after a while the first signal sounds - this means that it is time to introduce additional ingredients - cheese, dried herbs, raisins, grated chocolate, etc.

during kneading, you can and should open the lid to monitor the formation of the "kolobok" - even if everything is measured with great accuracy, there is a possibility that the "kolobok" will slightly blur or, conversely, will crumble, this is normal, because the stickiness (gluten) flour from different manufacturers is different.
if the "bun" is blurred, does not keep the shape of a ball - you need to add flour - little by little, with pinches
if the "bun" does not stick together into a ball - add a little liquid - a spoonful or two of warm water (not hot)

thus, as a result of kneading, a "bun" should be formed with a consistency to the touch, like an earlobe, yes, yes! at first (7 years ago) I did just that - I touched my earlobe and dough at the same time for comparison

at the end of this stage, a signal will also sound - the stage begins proofers
at this stage, you can also look under the lid a couple of times to see how the dough rises, but do not abuse this - the bread maker slightly warms up the bowl and cold air from the outside will not contribute to a good rise

the end of the stage will again be indicated by a sound signal - it starts bakery products
at this stage it is better not to open the lid at all

ask if anything ...

[Ira Tezina]

Ira Tezina, thank you, very clearly explained everything.

Girls, in the M-video now this stove is quite inexpensive. Should I take it? How was your experience during use?
I have not used HP yet.

Girls, hello!
My brother brought me such a bread maker to use. He and his wife "played around" and are tired, besides, they tend to be overweight.
I want to share that I took a chance and tried to make a dough from a video recipe from YouTube, it is yeast-based on kefir. All ingredients and quantities from this recipe, but laid in sequence, as it should be in this bread maker. The dough turned out! It is great! Very delicious. When I finished kneading, I did not immediately take it out, it still rose there, and then took it out. She formed pies (I had with cheese and an apple), put them in the oven for proofing at 60 degrees for half an hour, the pies rose, then sent them to bake at 180 degrees. Delicious and lush. The dough is very tasty and versatile. Any filling can be used. And the resulting pies are mere pennies. I estimated - 5 rubles apiece.
Here is the link to the recipe
Good luck to all!

Girls, hello!

It seems that rarely anyone comes into the topic.
I will write my opinion: for the money that I bought it - great! For 2500 he kneads and bakes bread. Stands on the windowsill, there is nowhere else to put.

And in this oven you can make just dough without baking bread, for example, for pies?

Yes, you can, but the amount of test will be small. For a family of 3 people is normal.

How to do this, please tell me? And also, tell me, do you bake according to recipes from a book or according to your own? Share, if not difficult, please!

The stove has a mixing program.
I bake recipes, I really like the schematic representation in recipes. But recently, more often than not, I just take 200 water and 350 flour, and then I track the consistency of the dough, I no longer look into the book.
There is no time to look for new recipes, so I experiment with different flours myself.

Thank you! It's just that the pizza dough is written there ... Accordingly, you can also for pies?

of course

And the recipe, as for ordinary bread?

I am not a supporter of recipes at all, I often do everything by sight. It depends on what you are kneading the dough. For sweet pies you need a recipe for butter, for others - for any recipe for white bread.