WP Bakery Group USA  

Shelton,  CT 
United States
http://www.wpbakerygroupusa.com
  • Booth: 6481

WP Bakery Group USA brings the legacy of trusted European baking equipment companies and hailed brands to the US market – blending the highest level of German engineering with state of the art baking technology.

The US-based subsidiary of WP Bakery Group offers customized and flexible solutions for commercial and industrial bakers, food service bakers and pizza commissaries, pizza shops, wholesale bakers, and retail/artisanal bakers. Product lines utilize advanced baking technology for every step in the process – mixing, dividing and moulding; proofing; cooling; and baking.

We design, manufacture, install, and service bakery equipment and food service bakery equipment for all aspects of the baking industry. Retail/artisan, wholesale, industrial and food service bakery machines include: mixers, bread, roll, bagel, pizza, donut, pretzel make up equipment and complete lines. We offer a full line of ovens, proofing and frying equipment, and automated lines as well as complete turnkey lines.

Each division and brand in the WP Bakery Group USA family has an expertise and rich history that they bring to the table.

WP Kemper offers roll lines; low-stress and industrial roll lines; donut lines; and fryers.

WP L offers deck ovens—gas, oven-loading solutions, rack ovens, commercial roll lines, and industrial roll lines and is noted for our Matador Hearth Deck Oven.

WP Haton offers bread make up machines and complete lines.

WP Riehle offers pretzel lye application appliances, open kettle frying, tray cleaning, wet or dry, and continuous deep frying.

WP Winkler offers high speed roll, bagel, and custom lines. Recently, WP Winkler worked with Bimbo Bakeries to co-develop the WBD-100, the fastest bagel divider in the market.

We recently launched a new campaign. We call it our “Creating Raving Fans” campaign. At WP, we live by this standard: We understand, anticipate, and consistently fulfill the deepest needs of our customers. We strive to create “raving fans” out of all of you.

Brands: WP Kemper, WP L, WP Haton, WP Riehle, WP Winker


 Videos

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Wedemeyer and WP

 Press Releases

  • WP MIXING

    WP Kemper Mixing: The most comprehensive product range for the first step in the production process of any bakery

    From artisan dough preparation with stand-alone mixers and individual batches to industrial dough preparation with fully automated mixing systems: WP BAKERY GROUP USA covers the entire spectrum of mixing. WP Kemper, the WP competence center for the mixing process, presented its entire product range at its booth during the iba 2018:

    • Industrial mixing systems: WP Kemper UC PRO, WP Kemper KRONOS, WP Kemper TITAN Linear systems, WP Kemper Power Roll system, WP Kemper Power Square system
    • Spiral mixers (WP Kemper KRONOS, WP Kemper TITAN) and base discharge mixer (WP Kemper POWER MIXER)
    • WP Kemper UC PRO dual spiral mixer
     

    Industrial mixing systems: WP Kemper UC PRO, KRONOS, TITAN Linear systems, Power Roll system, Power Square system
    The industrial mixing systems are available for up to 7,200 kg dough/h and are designed for dough resting times of up to 240 minutes. Their advantage lies in the low staff deployment and high process reliability. Linear systems are optionally available without guards, so that the systems are also accessible during operation.

    The high-performance WP Kemper TITAN spiral mixer
    The WP Kemper TITAN is characterized by a high, reproducible dough quality, a high output and its easy cleaning. With the double spiral, the WP Kemper TITAN 400 model processes up to 3,200 kg of dough per hour. The throughput can be reduced for the benefit of particularly gentle mixing and very sensitive and demanding dough can be processed very carefully with the single spiral.

    The WP Kemper KRONOS and KRONOS PRO spiral mixers
    Both mixer models will be presented on the stand at the iba 2018. Outstanding performance features are the robust design and the high dough quality. The WP Kemper KRONOS is pre-configured and deliverable with very short lead time. The WP Kemper KRONOS is available in different sizes for 120 to 240 kg dough/batch.

    The WP Kemper KRONOS PRO with its many options can be customized precisely to the individual needs of a customer. It is available in sizes for 120 to 400 kg dough/batch as well.

    The WP Kemper UC PRO dual spiral mixer
    The WP Kemper UC PRO has a unique spiral principle for more stability and volume with particularly soft dough. It features a new drive technology with direct drives. The technical highlights also include a hydraulic direct tub lock via hooks, and a machine head that is hydraulically moved straight up and down. The fully revised design was optically adapted to the modern look of the WP Kemper KRONOS spiral mixer. The mixing principle of the WP Kemper UC PRO remains unchanged: the dough is pulled up from the tub’s edge inside the dual spiral mixing tool, is stretched and then folded on the tub’s edge. This procedure ensures high oxygen but little energy insertion in the dough, and provides it with more stability and volume. It is available for 130 to 200 kg dough.

    The wheel-out SP spiral mixer
    The mixers of the WP Kemper SP series are available in six sizes for processing from 25 to a maximum of 200 kg of wheat, mixed wheat, mixed rye, and rye dough. A direct tub drive and a powerful motor combine the agility of a small mobile mixer with the performance of a large one. The direct tub drive is low-maintenance and low-wear. All spiral mixers from WP Kemper are equipped with the 3-zone mixing principle with spiral and guide bar. The ingredients are mixed quickly and completely and a lot of oxygen is worked into the dough – this guarantees a reproducible and very good mixing result.

    Please direct your questions to:
    Patricia Kennedy
    WP BAKERY GROUP USA
    Phone 203-929-6530
    Fax 203-929-7089
    info@wpbakerygroupusa.com

  • WP PIZZA

    Industrial dough dividing and moulding competence: WP TEWIMAT SOFT for soft dough and WP TEWIMAT BIG BALL for large weights

    The WP TEWIMAT is designed for industrial 24-hour operation and is available in two high-performance variants: WP TEWIMAT SOFT and WP TEWIMAT BIG BALL. The machines have been designed to perfectly process long maturing, soft dough as well as larger weights. The equipment can be combined and can be further expanded according to the area of application with the TW PLUS remoulding station.

    As the centerpiece of industrial processing lines for bread rolls, breads, pizza, tortilla, flat bread, and many other products, the WP TEWIMAT’s high quality in dividing and moulding and its absolute weight accuracy for up to 30,000 dough pieces per hour are very convincing. The new WP TEWIMAT SOFT variant was given a unique mechanical design so that it processes dough that has pre-proofed for a longer time with a yield over 170 particularly soft and gentle. In conjunction with the BIG BALL equipment, the weight range can thus be expanded to 100 g to 600 g.

    The additional remoulding station, the WP TW PLUS, achieves optimal round-moulding results of the dough pieces in higher weight ranges. Ideally suited also for further processing into products, such as pizza. Thanks to the double moulding time and the twice as long moulding path, the process of additional remoulding provides the opportunity to optimize pressure and speed to ensure that the dough structure is retained. Industrially produced dough can thus be prepared with artisan quality.

    The WP TEWIMAT dough divider and moulding machine can be integrated in all semi- or fully-automatic systems. The machine can be used in a wide weight range from 30 g to 600 g and is available with 2 to 10 lines. Depending on dough quality and dough weight, an hourly output of 2,000 to 3,000 pieces per line can be achieved.

    The suction divider technology that uses no feed rollers and dividing knives and the drum moulding system render the WP TEWIMAT particularly gentle on the dough. A range of interchangeable chamber drums is available for the different weight ranges to achieve best round-moulding results. Output, working intensity, and weight can also be individually programmed to suit the respective dough requirements.

    The dividing process, which is oil-free for most dough, avoids effects on the dough structures and minimizes operating costs. Maximum dividing precision can still be guaranteed at a low filling pressure, the basic prerequisite for a dough-friendly work method since the patented de-gassing system allows air pockets to escape during the dividing process.

    The WP TEWIMAT is easy to clean thoroughly. To avoid soiling from the outset, the drive-controlled part is physically separated from the part that handles the dough. This prevents the dough from falling onto drive components, such as gears. The dough-handling part of the WP TEWIMAT can also be fully disassembled as well as removed and reinstalled largely without tools. Because it is so easy to access, the WP TEWIMAT is also very maintenance-friendly.

    Please direct your questions to:
    Patricia Kennedy
    WP BAKERY GROUP USA
    Phone 203-929-6530
    Fax 203-929-7089
    info@wpbakerygroupusa.com

  • WP TOAST — B 700 Industrial Dough Divider

    The WP Haton B 700 Dough Divider: The weight-accurate and hygienic industrial dough divider for all kinds of dough

    From firm to very soft doughs, the hydraulically adjustable voluminator of the B 700 divides all kinds of dough with extreme accuracy and in a way that’s gentle on the dough. In addition, the industrial dough divider from WP Haton is noted for its excellent performance and a design that’s easy to keep clean.

    The WP Haton B 700 Dough Divider was developed for medium-sized to industrial bakeries that produce a wide range of products and therefore process different doughs, undertake frequent product changes and place high demands on weight accuracy. The WP Haton B 700 can produce up to 9,600 pieces per hour in a weight range from 50 g to 2,400 g. The machine is universally suitable for the production of all types of bread (including gluten-free), as well as pizza, high-protein bread, toast, baguette, pan bread, and rye bread.

    The heart of the WP Haton B 700 is its innovative dough-dividing chamber, which is made from a high-grade material that is resistant to acidic, sweet, and aggressive ingredients. This almost doubles the service life of the dough-dividing chamber compared to conventional products. Lower levels of wear also mean much lower oil consumption, which guarantees high weight accuracy over a long period of time.

    The WP Haton B 700 enables bakeries to achieve constantly excellent levels of cleanliness. This is because the machine is designed according to the WP CleanTec concept. This means: dirt deposits are avoided as much as possible; however, where they do occur, they are easy to spot and remove.
    In practice, this can be seen in the many well-designed details. The belts and motors of the dough divider are easy to clean with splash water only, as is the nickel-plated and fully enclosed machine frame made from steel. The absence of openings means that water and vermin are unable to penetrate the machine. By contrast, the cable ducts are open so that dirt can be immediately spotted and easily cleaned away. The measuring and primary piston can be removed from the dough divider chamber without tools. The measuring piston also has a convenient quick-lock mechanism, while the primary piston is made from a material that is especially easy to clean. The dough divider's touch screen, which can be equipped with a separate protective cover, can also be easily wiped clean.

    Please direct your questions to:
    Patricia Kennedy
    WP BAKERY GROUP USA
    Phone 203-929-6530
    Fax 203-929-7089
    info@wpbakerygroupusa.com

  • BAKER’S EQUIPMENT
    Continuous Open Kettle Fryer

    WP Riehle DLA 660 Donutmaster: The professional solution for the fat baking of donuts

    The WP Riehle DLA 660 Donutmaster, newly developed for the iba 2018, is a professional solution for artisan bakeries to produce donuts efficiently and in high quality.

    The WP Riehle DLA 660 Donutmaster, the latest member of the DLA family, has all the good features of WP Riehle continuous deep fryers: consistent temperature control, low power consumption, and fast throughput times. In addition, it has been specially designed for the production of donuts. A turning insert with one turning ensures optimal donuts. The digital heating control, which keeps the temperature constant at all times, ensures a particularly consistent frying result. Consequently, the donuts also absorb less fat, which improves their digestibility.

    Easy to clean, comfortable to operate
    The WP Riehle DLA 660 Donutmaster is easy to clean because the transport unit and the heating can be removed without the use of tools. The machine is controlled with seven programs via a glass display. A cloth infeed table and base frame are included and comfortably round off the handling of the WP Riehle DLA 660 Donutmaster.

    Please direct your questions to:
    Patricia Kennedy
    WP BAKERY GROUP USA
    Phone 203-929-6530
    Fax 203-929-7089
    info@wpbakerygroupusa.com

  • BAKER’S EQUIPMENT

    The novelties of the WP ROTOTHERM Green family:

    1. New WP Rototherm Green Heavy Duty oven for large production quantities
    2. Certified energy efficiency for the WP Rototherm Green 10.20
    3. New WP NAVIGO 3 control system generation for the entire WP Rototherm series
     

    The rack oven family of WP Bakery Technologies presented many novelties at iba 2018. The latest member of the family is the new double rack oven WP ROTOTHERM Green Heavy Duty, with a rotating table for two rack trolleys and a maximum total of 750 kg. The WP ROTOTHERM Green has been officially certified for its enormous energy saving potential. The enhanced WP NAVIGO 3 control system with numerous new features, such as video capability and isothermic baking, or a partial loading automatic, has been integrated in all rack ovens.

    New: The WP ROTOTHERM Green Heavy Duty with double output for large production quantities
    The new WP ROTOTHERM Green, in the Heavy Duty version, provides ample space for two rack ovens of 600 x 800 mm each, or for rack trolleys with a diagonal of up to 1,560 mm. The rotating table has been designed for loads of up to maximum 750 kg per baking cycle. It is therefore particularly suitable for bakeries with large quantities of the same product, or for baking in molds. The quality of the rotating table’s bearings, the entire suspension, and the ramp are designed correspondingly robust. The burner performance was doubled as well, and the heat exchanger considerably enlarged.

    New: Certified energy efficiency for investment funding
    The WP ROTOTHERM Green saves 28.7 % more energy its predecessor model. This proof was provided by an independent expert opinion in an elaborate measuring procedure. The certified energy efficiency gives bakeries a financial advantage. Because various government funding programs support new investments if they save at least 25 % energy compared to outdated technology. Thanks to the WP ROTOTHERM Green’s certificate, it is now very simple to apply for funding when purchasing new equipment.

    New: WP NAVIGO 3 with video capability:
    The latest generation of the proven WP NAVIGO 3 oven control system has been further optimized. The clearly designed touch display is now separated from the central processing unit (CPU). This provides the advantage for bakers that the control panel can be quickly and cost-efficiently replaced, should the surface be damaged. The software of the oven control system with video capability sets new standards. The WP Assistant feature with OvenCare includes oven-specific training films by default. This renders operating instructions on paper a thing of the past. Instead, descriptive films explain in an easily understandable way, for example, how to clean the oven or carry out minor maintenance task, such as changing a lamp. Moreover, bakers can use the BakeInfo feature to store their own training films for each baking program.

    New: WP NAVIGO 3 isothermic baking, the partial load automatic
    With up to 200 electronic baking programs, the NAVIGO 3 makes control of the oven very easy for the operator. The new partial load automatic, based on the principle of isothermic baking, guarantees best baking results. This principle ensures, that the oven always works along a selected target temperature curve, even when the baking chamber is only partially loaded. The dough pieces thus receive exactly the right amount of energy they need for an optimum baking result. What is particularly clever about the NAVIGO 3 is, that it records a protocol of each baking program. This is then available as the base curve of a temperature curve, for example for the bread roll program, and serves as a default for all further baking processes. Irrespective of whether the rack trolley is fully or partially loaded in the next baking cycle, or whether only one tray is loaded, the NAVIGO 3 automatically adjusts the energy input to the respective quantity, so that the products are always baked at consistently high quality. Errors during loading are thus sustainably avoided.

    Proven technology for high baking output and energy efficiency
    Be it oil, gas or electricity: The WP ROTOTHERM Green work energy-efficient with all ways of heating. In an oil- or gas-heated WP ROTOTHERM GREEN, the air is directed onto the baked goods over the entire jet wall. The same good baking results are thus achieved at every point of the baking trolley. The optimized air flow applies more energy on the dough pieces, shortens the baking time, and makes your baking items particularly juicy. Moreover, a powerful vapor device constantly generates plenty of rich and particularly consistent vapor. The circulating air in the electrically heated WP ROTOTHERM GREEN is guided similarly as with the oil- or gas-heated WP ROTOTHERM GREEN. The heat exchanger is omitted and is replaced by electric heating elements. These now receive flow very efficiently. In combination with the WP THERMOPACKAGE insulation concept, the oven's energy consumption is thus reduced by 27.8 %.

    WP THERMOPACKAGE
    The WP THERMOPACKAGE insulation concept consists of a full-surface high-tech insulation (including insulated base plate and a design optimized for thermal bridges) and minimizes the heat losses in combination with a lowerable ramp and an all-around door seal. The rack trolleys are pushed over the lowerable ramp into the oven. The ramp is lowered when the door is closed so that neither heat nor steam can escape under the door through the all-around seal. Heat and vapor stay completely inside the oven and spread evenly in the baking chamber. The 100 % vapor-tight baking chamber improves both the energy efficiency and the baking result.

    The WP ROTOTHERM GREEN offers an array of options to adjust the oven individually to the requirements of the respective bakery and its assortment of products. This includes WP THERMOGATE, the quality turbocharger for reheating times. If the WP THERMOGATE it is activated with a push of a button before changing the baking trolley, the burner continues to run in a controlled manner even when the door is open and heats up the air in the closed energy block. After changing the trolley, the baking program starts, the vapor works in a quiet atmosphere with the WP THERMOGATE closed, and the burner continues to run in the closed energy block. The WP THERMOGATE opens after vapor injection is complete. The continuously heated energy block provides the required energy immediately without any delay. Best baking results are therefore guaranteed.

    WP VARIOPILOT is another option that perfectly adapts the amount of air in the baking chamber to the requirements of the respective end product. Larger amounts of air are used for more powerful baking. This leads to more rapid heating, shorter baking time, more crispness, and better crust break. Reduced amounts of recirculated air, in turn, allow softer baking for particularly sensitive and juicy baking items with a shiny surface.

    All WP ROTOTHERM GREEN models (with the exception of the Heavy Duty version) can be supplied as WP ROTOTHERM Green Drive Through with a second baking chamber door at the rear. This allows use of the oven as a hygiene lock in operations with maximum hygiene regulations for the production of packaged goods.

    Please direct your questions to:
    Patricia Kennedy
    WP BAKERY GROUP USA
    Phone 203-929-6530
    Fax 203-929-7089
    info@wpbakerygroupusa.com

  • WP DONUT

    WP DONUT for best results in industrial donut production

    With its WP DONUT brand, WP Kemper is the only manufacturer that can claim complete process competence in donut production. This includes the full engineering expertise – almost all system elements are products from WP Kemper: dough production, dough preparation, proofing, deep-frying, and finishing. All systems operate according to the KEMPER DOUGH BALL SYSTEM, whose central component is the patented donut punch. WP presented the entire process of industrial donut production at iba 2018.

    The WP Kemper Donut Line
    The WP Kemper Donut Line is specially designed for the production of a wide variety of fat baked goods. Its patented system is unique: it enables a production of donuts with little scrap dough, which also absorb little frying oil. The dough pieces are pre-punched in the middle. A special tool punches the middle section out of this indentation. This procedure minimizes fat absorption. The punch-outs, which account for only 8 % of the total dough, are fed back in a resource-saving manner.

    The WP Kemper Donut Line is available in the capacity range up to 50,000 Berliners and donuts per hour (capacity specifications depend on weight). The weight range for the production of donuts and Berliners is between 17 and 70 g. Other capacities and weights are subject to individual testing.

    An outstanding feature is the high weight accuracy of the dough pieces and the production from round dough pieces for a better shape: the preparation in the proofing cabinet has an effect on fat absorption. The Kemper donut only absorbs approx. 7 % fat, whereby the fat content can be individually adjusted.
    The low flour residues on the dough protect the frying oil. Different products, weights, and volumes can be produced on a single machine.

    Fat baking system full of superlatives
    14 meters long, 16.5 m2 baking area and 50,000 donuts or Berliners per hour: By reaching these maximum values, the Largo is ranked first among industrial fat baking systems.

    However, the figures are not the only thing that is impressive about the Largo fat baking system. Above all, there is the high product quality that the system continually produces. The multi-heating zone system with up to nine different controllable heating zones contributes to this. In this way, extremely gentle and even deep-frying is ensured. When designing the WP Kemper Largo, a great deal of importance was placed on a high degree of practicability. This is demonstrated by numerous details, such as the transport frame. As it is easy to lift, the pan bottom can be effortlessly and quickly cleaned.

    Another plus point is the double-wall insulation. It minimizes the risk of injury during operation of the system and also saves a large amount of energy. The WP Kemper Largo fat baking system can be heated electronically or using thermal oil.

    Turning in the high-performance range
    Classic turning methods using baskets and turning wheels are unsuitable for the high speeds at which the large-scale industrial lines are run. WP Kemper, therefore, developed a new switchable turning station that creates only minimal movement in the oil even at high production capacities. For the medium performance range of up to 28,000 pieces per hour, WP Kemper offers LARGO fryers with a special cam gear at the turning stations which straightens the tray before turning. Products are thus positioned correctly for turning and placed in exact rows. The switchable turning station allows flexible setting of the number of turns, the position, and the switching. Even very small product can thus be turned and different products produced with the same line.

    Smoother and well-insulated pan bottom with cleaning opening
    A new production method has made it possible to design the bottoms of the very large industrial fat pans completely smooth and free of edges. Cleaning of the pans is quick and particularly thorough since the entire transport frame including heating elements (only with electric heating) and the lifting system are raised by means of a spindle drive, and the pan bottom features a cleaning opening. The innovative material used for the insulation of the pan bottoms and walls is also new. It features strong insulating properties, which significantly reduce heat emission when compared to the previous solution, save energy up to 30 % and decrease the risk of injury.

    Various options for filling
    Jam filling station: It offers different injection variants with single or double needles. High dosing accuracy is guaranteed even in the maximum performance range.

    Nougat filling station: It features an electrically heated nougat manifold, two electrically heated, mobile pressure tanks and heated supply lines. The preheating and tempering gives the nougat exactly the right consistency for filling, and it remains creamy in the end product.

    The WP Kemper LARGO fryer – integrated into complete WP Kemper production lines – is used by leading producers all over Europe and increasingly also in other markets such as South America. Numerous leading producers of fat baked pastry appreciate the performance of WP Kemper systems so much that they have several of them in use. With the enhancement of the LARGO, WP Kemper as the market leader in Europe sets a new standard in the field of large-scale industrial fat baking. It is characterized by the highest production performance that allows efficient and energy-saving production of the best quality produce on machines that are hygienic to clean.

    Please direct your questions to:
    Patricia Kennedy
    WP BAKERY GROUP USA
    Phone 203-929-6530
    Fax 203-929-7089
    info@wpbakerygroupusa.com


 Products

  • WP Kemper SP Spiral Mixer
    The WP KEMPER SP spiral mixer is the ideal solution for every baker who wants to produce high-quality doughs on a small footprint. The renowned 3 zone mixing principle is what makes Kemper spiral mixers the quality baker’s choice for all dough types....

  • The Kemper SP Spiral Mixer

    The WP KEMPER SP spiral mixer is the ideal solution for every baker who wants to produce high-quality doughs on a small footprint. The renowned 3 zone mixing principle is what makes Kemper spiral mixers the quality baker’s choice for all dough types.

    THE RETAIL AND WHOLESALE DOUGH MIXER

    SP…small but powerful. The agility of a small retail spiral mixer combined with the power of a quality mixer. Direct bowl drive and a strong optional reinforced gear motor are made for confident mixing power. The Kemper SP spiral mixer is the ideal solution for every baker who wants to produce high-quality doughs on a small footprint. The spiral mixing tool makes the SP a true all-rounder and offers assistance and flexibility.

    The SP Spiral Mixer series is available in six sizes for processing from 25 to a maximum of 200 kg of wheat, mixed wheat, and mixed rye dough. Additionally, you can quickly turn your SP Spiral Mixer into a rye mixer by using our rye tool.

    A direct bowl drive and a powerful motor combine the agility of a small mobile mixer with the performance of a large one. The direct bowl drive is low-maintenance and low-wear.

    All spiral mixers from WP Kemper are equipped with the renowned Kemper 3 Zone Mixing Process (Spiral and Guide Bar), which is distinguished through the exceptionally light and easy-to-process doughs, as well as a high water absorption and excellent blending effect. The ingredients are mixed quickly and completely, and a lot of oxygen is worked into the dough. This guarantees a reproducible and very good mixing result. The stainless steel bowl is mounted on a wheel-out carriage.

    Perfect for artisan dough preparation, our SP dough mixers are a great solution for both retail bakers and wholesale bakers.

    Tool quality — Spiral and guide bar made from stainless steel
    Electro-mechanical time switches
    Standard bowl reversing switch — For even blending of ingredients

    Dough quality:
    Optimal mixing of the ingredients by bowl turning switch (standard)

    Cleaning:
    Easy to clean surface

    Daily use and maintenance:
    Flexible use through various mixing tools
    Bowl and mixing tool made from stainless steel

    Features

    Various mixing tools like the Bread-Mixing-Tool for optimal rye doughs
    Temperature display and temperature sensor
    Bowl drain screw

    Added Value

    Flexible use by means of various mixing tools
    Bowl and mixing tool made from stainless steel
    Better dough quality through 3-Zone-Mixing Principle
    - Small batch sizes producible
    - Higher oxygen supply
    - Homogeneous dough
    Easy to clean surface
    Optimal mixing of the ingredients by bowl turning switch (standard)

    Products

    Wheat dough
    Mixed-wheat dough
    Mixed rye dough
    Rye dough

    Capacity

    6 different sizes: 25, 45, 80, 120, 160, 200
    Up to 200 kg (440 lb) dough
    Up to 125 kg (275 lb) flour

  • WP Tewimat Soft Dough Dividing & Moulding Machine
    Industrial dough dividing and moulding competence: WP TEWIMAT SOFT for soft dough and TEWIMAT BIG BALL for large weights, winner of the 2015 iba Award....

  • Industrial dough dividing and moulding competence: WP TEWIMAT SOFT for soft dough and TEWIMAT BIG BALL for large weights

    Winner of the 2015 iba Award, the TEWIMAT is designed for industrial 24-hour operation and is available in two high-performance variants: TEWIMAT SOFT and TEWIMAT BIG BALL. The machines have been designed to perfectly process long maturing bulk fermentation, soft dough as well as stiffer doughs and larger weights. The equipment can be combined and can be further expanded according to the area of application with the TW PLUS remoulding station.

    As the centerpiece of industrial processing lines for bread rolls, breads, pizza, tortilla, and many other products, the TEWIMAT’s high quality in dividing and moulding and its absolute weight accuracy for up to 30,000 dough pieces per hour are very convincing. The new TEWIMAT SOFT variant was given a unique mechanical design so that it processes dough that has pre-proofed for a longer time with a yield over of 170 – 180 absorption rate particularly soft and gentle doughs. In conjunction with the BIG BALL equipment, the weight range can thus be expanded to 100 g to 600 g.

    By adding our additional remoulding station, the TW PLUS achieves optimal round-moulding results of the dough pieces in higher weight ranges. Ideally suited also for further processing into products, such as pizza. Thanks to the double moulding time and the twice as long moulding path, the process of additional remoulding provides the opportunity to optimize pressure and speed to ensure that the dough structure is retained. Industrially produced dough can thus be prepared with artisan quality.

    The TEWIMAT dough divider and moulding machine can be integrated in all semi- or fully-automatic systems. The machine can be used in a wide weight range from 30 g to 600 g and is available with 2 to 10 lines. Depending on dough quality and dough weight, an hourly output of 2,000 to 3,000 pieces per line can be achieved.

    The suction divider technology that uses no feed rollers and dividing knives and the drum moulding system render the TEWIMAT particularly gentle on the dough. A range of interchangeable chamber drums is available for the different weight ranges to achieve best round-moulding results. Output, working intensity, and weight can also be individually programmed to suit the respective dough requirements.

    LARGE WEIGHTS UP TO 450 G

    In combination of TEWIMAT SOFT and the TEWIMAT BIG BALL functional module, the processing of soft, sticky dough with a yield of up to 170 (dependent on the quality of the flour used) is also possible up to a weight of 450 g.

    BENEFITS

    CleanTec spreading belt – option
    Divided cleaning brush – option
    Removable belt driving roller – option
    Oil-free dividing process
    All dough-handling parts can be removed largely without tools
    All dough-handling parts are consistently separated from the drive mechanism
    Stainless steel paneling
    Easy operation
    Gentle dough dividing thanks to suction dividing technology and variable pressure adjustment
    Product diversity thanks to the innovative double piston system
    For particularly soft, sticky and long maturing dough
    For yield up to 170 (dependent on the quality of the flour used)
    Maximum dividing precision thanks de-gassing system
    Utmost flexibility thanks to
     - flexible number of rows
     - flexible weight setting
     - flexible weight range
     - flexible capacity adjustment
    Hydraulically adjustable dividing system
    Reduced production costs thanks to an oil-free dividing process

    SPECIFICATIONS

    Waiver of the conventional discharge shaft

    Products

    Wheat dough
    Mixed rye dough
    Doughnut dough
    Fruited dough
    Graham dough

    Capacity

    up to 300 g
    max. 2,000 pcs/h

  • WP Riehle DLA 660 Donutmaster
    The WP Riehle DLA DLA 660 Donutmaster: The professional solution for the less-fat baking of donuts

    The DLA 660 Donutmaster, developed for iba 2018, is a professional solution for artisan bakeries to produce high-quality donuts efficiently....

  • The WP Riehle DLA DLA 660 Donutmaster: The professional solution for the less-fat baking of donuts

    The DLA 660 Donutmaster, developed for iba 2018, is a professional solution for artisan bakeries to produce high-quality donuts efficiently.

    The DLA 660 Donutmaster is the latest member of the DLA family and has all the incredible features of WP Riehle continuous deep fryers: consistent temperature control, low power consumption, and fast throughput times. In addition, it has been specially designed for the production of donuts. A turning insert with one turning ensures optimal donuts. The digital heating control, which keeps the temperature constant at all times, ensures a particularly consistent frying result. Consequently, the donuts also absorb less fat, which improves their digestibility.

    Easy to clean, comfortable to operate

    The DLA 660 Donutmaster is easy to clean because the transport unit and the heating unit can be removed without the use of tools. The machine is controlled with seven programs via a glass display. A cloth infeed table and base frame are included and comfortably round off the handling of the DLA 660 Donutmaster.

    THE DLA 660 DONUTMASTER CONTINUOUS OPEN KETTLE FRYER IS PARTICULARLY SUITABLE FOR FRYING FILLED DONUTS, DONUTS, AND CAKE DONUTS

    The finished cooked dough pieces are placed with the fermentation plate and a bath towel on the separately mobile infeed table. The transport rod in the towel is hung in the lateral chain guides with drivers. The fermentation plate can be removed, and the bath is cyclically transported towards the fryer inlet. The towel is pulled under the feed table in front of the fryer inlet, caught under the feed table and the dough pieces are transferred to the fries between the bars (various bar spacings available). The products are automatically turned over during the frying process (with one or two turns available). At the end of the frying process, the products are gently transported out of the fryer and collected in a product tray.

    The transport unit can be removed without tools for cleaning.

    Features
    Seven storable programs for consistent quality
    Uniform frying results
    Reduced grease absorption thanks to digital heating control
    Optionally available with two turns
    Automatic feeding makes work easier
    Tool-free removal of the transport units and heater makes cleaning easy
    “Made in Germany” quality

    Added Value

    Accessories:
    Conveyor with 1 or 2 turns for float frying e.g., doughnuts and crullers
    Automated stamp dosing with exchangeable stamps
    Mobile base frame
    Extensive range of stamps for a variety of shapes and sizes
    Product tray with sugar tub

    Products

    Filled donuts
    Donuts
    Cake-Donuts

  • WP Haton Combi U Long Moulder
    WP Haton Combi U: UNIVERSAL LONG MOULDER - Perfect results even with very wet dough. Can produce different shapes; pointed ends, fat middle with pointed ends, blunt ends, etc.
    Universal long moulder suitable for all dough types. Seeding options available....

  • WP Haton Combi U: UNIVERSAL LONG MOULDER - Perfect results even with very wet dough. Can produce different shapes; pointed ends, fat middle with pointed ends, blunt ends, etc.

    Universal long moulder suitable for all dough types. Seeding options available.

    Basic execution

    Infeed conveyor standard or lengthened with adjustable driven centering rollers
    Coverplates stainless steel
    Moulding bridge glass bead blasted straight or oblique
    Adjustable synthetic rollers and 2 flattening rollers with scrapers
    Adjustable stainless steel curling net
    Hingeable pressure board, adjustable in height with adjustable side guides
    Pressure board hingeable flat or with 1xV or 2xV
    Maximum moulding length 560 mm.

    Options

    Driven moulding belt instead of pressure board
    Combi U-L = extended version with 2 pressure boards
    Combi U-L = extended version with 1 pressure board and 1 driven moulding belt
    Combi U-A = sheeting head without sheeting rollers only 2x flattening rollers
    Bypass for round dough pieces including conveyor from rounder to long moulder
    Flour duster with own drive
    Pressure board for pointed ends
    Seeding bins 8 pieces

    Advantages

    Perfect moulding results of both stiff and soft doughs
    Machine capable of handling round, long and flat dough pieces
    Perfect sheeting by means of 1 pair of sheeting rollers and 2 driven flattening rollers made of dough resistant material and provided with scrapers
    Adjustable stainless steel curling net for seem control
    Precise centering of dough pieces before sheeting/long moulding
    Easy cleaning of rollers
    Hingeable pressure board
    Adjustable teflonized side guides
    Modern design in stainless steel
    Low noise level through geared belt drive
    Easy to operate and to maintain

    Products

    Wheat doughs
    White doughs
    Wheat/rye doughs (30-70% rye)
    Rye doughs

    Capacity

    200 – 2,000 gr
    max. 2,500 pcs/h (depending on dough weight/type)

  • WP Rototherm Green Rack Oven
    Our WP Rototherm Green Rack Oven reduces baking time by 20%.

    The WP Rototherm Green Rack Oven. It’s the greenest of our green products. Among other features, it reduces baking time by 20%. But that’s not all. It shortens the recovery time and increases...

  • Our WP Rototherm Green Rack Oven reduces baking time by 20%

    The WP ROTOTHERM GREEN RACK OVEN. It’s the greenest of our green products. Among other features, it reduces baking time by 20%. But that’s not all. It shortens the recovery time and increases production, saving you money in the process. And saving Mother Earth as well.

    Energy consumption, as well as maintenance and repair, are the most common cost factors for baking ovens. We minimized these cost factors with this greenest-of-green ovens. Your oven makes a crucial contribution to the success of your bakery. The quality of the baking products is significantly determined by it, and its energy consumption has an immediate effect on the economic efficiency of your business. Profitable oven technology, therefore, combines best quality baking results with high energy efficiency. The WP ROTOTHERM Green was optimized exactly to that end!

    FEATURE: PATENED Heat Exchanger

    BENEFITS

    New technology that allows use of smaller burner using less energy coupled with the ability to exploit energy that previously escaped through the chimney.
    Quality bake: crisp, tender, flaky crust, juicy crumb thanks to optimum application of energy.
    Up to 45% less energy consumption and up to 45% lower CO2 emissions for environmentally friendly design.
    Warranty: 5 year warranty on heat exchanger.

    FEATURE: Optimized air flow – Trend Setting Baking

    BENEFITS

    The air is accurately directed onto the product over the entire jet wall. The result
    at every point of the baking rack is perfectly even baking from top to bottom.
    Shortens the baking time and makes your baking items particularly juicy.
    Consistency and reproducible quality.
    Optimum distribution of heat and steam.
    Juicier baking items.
    More output per hour.

    FEATURE: WP Thermogate Package

    BENEFITS

    A new insulation concept = excellent savings
    The full- surface insulation, the separated floor, automatic retractable ramp and the steam proof door seal secured all around keeps the precious heat and stam inside the oven to minimize heat loss.
    Lowerable ramp and door seal.
    Thermogate- continuously circulates heat internally within the closed energy block above the baking chamber for instant return to baking temperature, batch to batch. The result is a reduction in baking times by 10%

    FEATURE: Steam for high demands

    BENEFITS

    Self cleaning steam generator.
    Excellent vapor performance and particularly consistent steam for juicy baked items.
    Thermogate blocks the air from the baking chamber creating a gentle atmosphere allowing the moisture to stay on the product and create oven spring.

    FEATURE: WP Navigo II Profi Control

    BENEFITS

    Easy and intuitive to operate.
    Allows for individual adjustment of temperature.
    Air recirculation speed and steam.
    Optimizes burner operating times and thus reduces energy costs.
    200 programs with 20 baking steps in each.

    FEATURE: WP VARIOPILOT (optional) FOR EVERY BAKED GOOD THE CORRECT
    AMOUNT OF RECIRCULATED AIR

    BENEFITS

    Ability to infinitely adjust fan speed to accommodate every baking need.

    FEATURE: WP CLEAN TECH- Hygiene

    BENEFITS

    Avoid dirt, detect dirt, remove dirt.
    Designed to be meticulously cleaned in next to no time.
    Consistently dry floor thanks to innovative floor insulation.
    Dirt zone restricted to area around the rotating table.
    Smooth inner walls where dirt can hardly stick.

  • WP Miniroll Automatic Roll Line
    WP Miniroll Automatic Roll Line for bakeries producing 5000 rolls or more per day — The Money Printing Machine — save $157,000 per year or more

    We don’t call our WP Miniroll Automatic Roll Line the money printing machine for nothing. If you produce 5,000...

  • WP Miniroll Automatic Roll Line for bakeries producing 5000 rolls or more per day— The Money Printing Machine- save $157,000 per year or more

    We don’t call our WP Miniroll Automatic Roll Line the money printing machine for nothing. If you produce 5,000 rolls per day, you can save $157,000 per year – yes, $157,000! – when you automate your roll line with our WP Miniroll. It’s compact, too. Its space-saving, compact design provides you with high output in a small space – making for an extremely quick return on your investment. And that ROI makes for nice buns!

    MANUAL PROCESS:
    4 people x 8 hr/day x $18.25/hr
    TOTAL LABOR COST: $584/day

    MINIROLL:
    1 person
    TOTAL LABOR COST: $146/day

    SAVINGS Per Year $157,680
    - Per Day $438
    - Per Week $3,066
    - Per Month $13,140

    Compact baking system for small bakery items with integrated drum moulder for the
    production of
    - long-rolled rolls
    - smooth round rolls
    - hamburger buns
    - cylindrical rolls
    - double rolls
    Within a weight range of 35 g to 90 g (35 g to 150 g optional)

    High volume. Small footprint…affordably.

    Product diversity thanks to interchangeable pressure boards and a driven top belt

    Hygienic safety thanks to intensive degermination station, stainless steel design and
    removable dough-handling parts for cleaning

    FEATURES AND BENEFITS OF OUR MINIROLL AUTOMATIC ROLL LINE

    For Production of: Hamburger Buns, Hot Dog Buns, Hoagie Rolls, Dinner Rolls, etc.
    Space-saving compact design
    High output in a small space
    Dimensions (LxWxH): 3,000mm x 1,110mm x 2,150mm
    3-5 Row format
    Maximum output of 2,000 pc / row / hour
    Touch Panel with the ability to store 20 programs
    Stainless Steel Construction with “Aluco-Bond” doors
    Hydraulic Pressure System, adjustable from outside via pressure gauge
    Automatic Cleaning Positions for ease of cleaning
    Ability to “block” rows to create multiple panning formats
    Grooved rounding drum for optimal rounding result
    Rounding by inner drum with outer pocket drum, circular motion to
    duplicate “handwork.” Adjustable speed/pressure for optimal results.
    Long rounding time – 5 times longer than competitive systems with
    oscillating rounding plate on top of rotating rounding drum.
    Gentle dough handling
    Ability to “rest” dough between mixing and dividing/rounding

    ADVANTAGES OF OUR WP MINIROLL AUTOMATED ROLL LINE
    Easy operating, cleaning and maintenance
    Sturdy design
    Gentle dough handling
    Optimal moulding result
    High versatility of product range

    PRESSURE ROLLER
    Two pressure rollers to flatten dough pieces:
    Immediately after divide/round, prior to intermediate proofer
    2. After intermediate proofer prior to longmoulder

    Longmoulder can act as pressure roller if operated in same direction/speed as dough travel

    LONGMOULDER

    Longmoulder with “upper driven” belt
    Able to achieve a longmoulded length of 8” in a short distance
    OPTION: “extra-wide” Miniroll version can longmould up to 10”

    Ability to have belt in reverse, still or running the same direction as dough travel

    DOUGH DIVIDER

    Integrated drum moulder with proven “multimatic” principle
    Removable dough handling parts for easy cleaning
    Manual pressure adjustment allows for gentle handling of dough

    Double piston system 35g-150g weight range
    Maximum output capacity of 2,000 pc/row/hr

    PANNING
    Use of standard 18” x 26” pans with variable “program-controlled” depositing unit

    Pans with two with short side facing or one with long side facing

    Flexible to various panning formats

    FLOUR DUSTER
    Mechanical flour duster allows for “right” amount of flour for optimal rounding

    PROOFER

    Intermediate proofer with ability to proof up to 8 minutes
    “Pass-through”, short proof to bypass proofer, dough pieces only enter every 3 rows
    Intensive germination station proofer
    Removable dough handling parts for easy cleaning
    Automatic climate correction to ensure “ideal” environment at all times

    DOUGH INFEED
    Hopper capacity for 150kg of dough
    Position of infeed above panner design for ONE person operation

    Says our VP of Sales, “It’s a really good machine.”

  • WP Riehle Allround Peelboard
    WP Riehle Peelboard ALLROUND - THE FASTEST LYE APPLICATION MACHINE IN ITS CLASS – NOW WITH PEELBOARD FEEDING!

    Perfect production processes…the WP Riehle Allround Peelboard is the fastest lye application machine in its class....

  • WP Riehle Peelboard ALLROUND - THE FASTEST LYE APPLICATION MACHINE IN ITS CLASS – NOW WITH PEELBOARD FEEDING!

    Perfect production processes… the WP Riehle Allround Peelboard is the fastest lye application machine in its class. Its speed can also be regulated. The main focus of this machine is to make work streamlined and efficient while achieving the maximum production quantity. Only the dough piece carriers are fed manually.

    Applying the lye is a fully automated process with the unique lye shower (patent-pending), and two additional lye curtains. Lye can be applied to 400 trays per hour to produce the highest quality. Pretzels are perfectly prepared for frying in this way.

    FEATURES
    • Equal showering results also on high speed because of 2 lye waterfall curtains plus patented WP Riehle lye shower.
    • The adjustable tank heater avoids the drop down of the lye temperature and guarantees consistent shine and color throughout the entire production time
    • Computer control for adjustable speed
    • Speedy control enables new feeding while the previous feed is still on the way
    • Long shower belt enables showering of large products
    • Tray deposit belt keeps baking trays clear from excess toppings
    • Rollable 180-liter tank lye level sensor prevents pump of running dry

    OPTIONS
    • Automatic scattering unit with brush roller, speed adjustable for different scattering toppings
    • Exchange toppings container for scattering unit

    PRODUCTS
    • Pretzel
    • Laugensemmel

    CAPACITY
    • up to 400 trays/h

  • WP Haton V 300 D Dough Divider
    WP Haton V300 DOUGH DIVIDER Accurate scaling and Dough Friendly delivers more profits to the bottom line than most bakeries realize. For soft doughs with long bulk fermentation and high hydrations. No damage to the dough in the dividing process.
    ...

  • WP Haton V 300 D Dough Divider — Accurate scaling and Dough Friendly —  delivers more profits to the bottom line than most bakeries realize 

    The WP V 300 D Dough Divider. For soft doughs with long bulk fermentation and high hydrations. No damage to the dough in the dividing process.

    Our V series of dough dividers includes our Voluminator. This is a servo motor-driven pressure compensator that can handle high hydration doughs with long bulk fermentation. It also can handle stiffer “green” doughs. The self-cleaning knife and hingeable dough hopper provide easy cleaning and maintenance. Gentle on dough…with precision high-capacity dividing… and easy to clean. Accurate scaling is where it’s at. What profits are you leaving on the table without our accurate scaling with WP dividers?

    Basic execution V 300 D:

    V 300 D: 1, 1/2, 2/4 pocket machine
    Voluminator Compact U
    Dividing unit with automatic oiling, 6 fixed dosing valves
    Conveyor: cross 720 mm.
    Mechanical discharge flap with plastic scraper
    Hopper, stainless steel, 95 liters, H=1715 mm., with safety ring
    Operation: on / off / emergency stop
    Main piston, dividing chamber and hopper: wear-resistant chrome nickel alloy
    Measuring pistons bronze
    Knife hardened steel
    Cover plates, stainless steel, brushed, with Schmersal safety switches
    Frame: steel, nickel coated
    Crankshaft and drive rods cast iron, nickel coated
    Stop position

    Extra option, only for the V 300 D

    Hybride main piston, reduced oil

  • WP Haton CR 59 AT Conical Rounder with Oiling
    WP Haton CR 59 AT Conical Rounder with Oiling — Excellent round moulding results with an adjustable track to mimic your hands at up to 5,000 pieces per hour...

  • WP Haton CR 59 AT Conical Rounder with Oiling — Excellent round moulding results with an adjustable track to mimic your hands at up to 5,000 pieces per hour

    The dough pieces are being taken over by the rotating cone and shaped into round dough pieces by the specially shaped tracks. Because the tracks are mechanically processed, there is a very high precision between tracks and cone, which results in a minimum of dough crumbs.

    OPTIONS

    Infeed conveyor, L=700, 950 or 1200 mm, reversible
    Discharge conveyor, cross, L=1200 mm, reversible
    Discharge conveyor, straight, L=500 mm, with discharge cone
    Connection to central hot air blowing device (no pipes)
    Frequency inverter for variable cone speed
    Oiling on cone and discharge conveyor divider, 4 oil nozzles
    Oiling on cone and infeed conveyor rounder, 5 oil nozzles
    Oiling on cone, infeed conveyor rounder and discharge conveyor divider, 6 oil nozzles
    Dough piece oil signalisation
    Customer specific Blue Box

    BENEFITS

    Excellent round moulding results
    Perfect separation between dough pieces coming from the divider Minimum of dough crumbs
    Perfect transfer from dough pieces on the out-feed side
    Adjustable tracks
    Wide weight range
    Easy handling of doughs with a high water absorption
    No flour necessary in order to avoid sticking of dough pieces on cone and tracks

    BASIC EXECUTION:

    Cast iron cone, Teflon coated
    Aluminium tracks, in- and outside, Teflon coated
    Adjustable tracks movable on platform
    Cone with top bearing
    Frame steel, nickel plated
    Cover plates stainless steel, brushed Undercarriage nickel steel with 4 swivel castors with mounting pins
    With operation control panel
    4 oil spraying nozzles on cone
    Heating and blower

  • WP Matador Store Electric Deck Oven
    WP Matador Store Electric Deck Oven — A Multi-level Hearth Oven with Single Deck Control — Bakes like a Gas Hearth oven....

  • WP Matador Store Electric Deck Ovens — A multi-level hearth oven with single-deck control Bakes like a Gas Hearth oven.

    Bakeries are energy-intensive. The operation of baking equipment combined with other electrical needs (lights, etc.) can cost 5 percent or more of your total revenue. WP Bakery Group USA ovens save and use energy more efficiently.

    Our WP Matador Store Instore Baking Oven is a multi-level oven with single-deck control. That single deck control allows you to only use the deck (or decks) that you need. Imagine the energy savings when you only have to use the exact energy that you need? With four decks, you can bake smaller batches of various product at different temperatures—simultaneously. In addition, it heats quickly with minimal heat loss and minimum heat recovery times, too. All that, rolled into one fabulous baking oven, perfect for instore baking or as a backup in industrial production.

    “Ovens which are marked with our GreenEnergy label save money for the baker. Energy which has been produced once, should not just vanish but can be used for further operation”, says Olaf Oertelt, WP BakeryGroup Product Manager, Ovens.

    THE NEW WP NAVIGO 3 CONTROL SYSTEM ON OUR WP MATADOR STORE INSTORE BAKING OVEN IS ERGONOMIC AND HAS WITH VIDEO CAPABILITY

    The WP NAVIGO 3 control system makes instore baking easier than ever before, even for semi-skilled personnel. The new positioning of the display is particularly ergonomic, but what’s best? It has video capability. Forget about operating instructions on paper. WP NAVIGO 3 uses easy-to-understand films to explain how to clean the oven on a daily basis or carry out minor maintenance tasks. You can also store your own videos for product preparation. Sales personnel no longer needs to come to the headquarters to learn how to handle new products. Save time by training on video with your WP Matador Store Instore Baking Oven in every store. Each oven has a separate display for easy operation, optimum overview, and flexibility.

    WP MATADOR STORE INSTORE BAKING OVEN CONTROLS ARE ERGONOMIC

    Load, close the oven door, start the program: The single oven control of the WP MATADOR STORE is particularly ergonomic because every movement when baking a new tray is carried out at the same height. This saves a lot of time overall and avoids operating errors.

    OUR WP MATADOR STORE INSTORE BAKING OVEN IS PRACTICAL

    Efficient baking at the point of sale, in consistently high quality. This is easily achieved with the EASY MOD function specially developed for instore baking. It features many useful functions, such as the display of the time counting backward. The sales personnel can see at a glance when the next tray of freshly baked goods is ready.

    EASY MOD also features a color display that provides the sales personnel with a simple indication of the correct temperature. Green means that the stove is ready for loading within a previously defined temperature range, while red stands for a temperature that is too high, and blue for a temperature that is still too cold.

    Plus WP CleanTec:

    Touch display with glass surface for easy cleaning
    Touch display with glass surface for easy cleaning
    Smooth surface
    Simple cleaning of double glass panes of proofing cabinet
    Oven glass panes can be removed without tools for cleaning
    All components of proofing cabinet removable for easy cleaning
    Hygienic plastic insert with an absolutely smooth surface for optimum cleaning.

    WP GreenEnergy:

    WP THERMOPACKAGE
    Energy savings due to special coating of glass panes.
    The improved insulation of individual ovens significantly reduces energy consumption.

    WP BakingQuality:

    WP MATADOR baking result guaranteed
    Rich vapor Stone-baked bread
    With our WP Matador Store Instore Baking Oven, you can train your employees via video on your oven. Smart thinking! 

  • WP Matador Deck Oven
    WP MATADOR – TRULY MULTI-TALENTED

    CONFIDENCE AND RELIABILITY

    Every WP MATADOR has been built to meet one clearly defined requirement: To deliver extremely consistent and reproducible baking results – over many decades, of course!...

  • WP MATADOR – TRULY MULTI-TALENTED

    CONFIDENCE AND RELIABILITY

    Every WP MATADOR has been built to meet one clearly defined requirement: To deliver extremely consistent and reproducible baking results – over many decades, of course! The total number of benefits leaves no doubt as to what this deck oven is really about – a truly multi-talented WP MATADOR. For us, as the manufacturer, it is the name of the product. Beyond this, it is also a term for quality. Bakers from all over the world share this view. They say WP MATADOR and mean QUALITY.

    Advantages
    Classic deck oven in stainless steel design
    Perfectly accessible baking area – from 8 to 43 m2
    Unique ZYKLOTHERM® heating system for perfect heat transfer
    Outstanding, exemplary temperature flexibility
    Excellent vapor guide with rich steam
    High-quality special baking stones as standard
    Highly effective 30 cm strong high-tech insulation
    Ergonomic control via extra-large display
    Direct and also time-delayed integration of semi and fully automatic loading systems

    SPECIAL DETAILS THAT YOU CAN ONLY FIND WITH THIS UNIQUE SERIES.
    WP BAKERYGROUP is a full-range provider and therefore also supplies the entire periphery around the deck oven. An unbeatable pro. But in addition to that, which specific product benefits make the MATADOR® the first choice and contribute to a reduced energy consumption of up to 30% compared to similar ovens?

    SYSTEM AND SAFETY

    ZYKLOTHERM®, the proven heating system, the special baking stones and intelligent
    WP NAVIGO 3 control system of the WP MATADOR® are important for low power consumption and highest baking quality.

    EXCELLENT VAPOR GUIDE WITH IDEAL STEAM.
    Batch-on-batch baking? This goes without saying with the WP MATADOR®. Its innovative vapor piping system with vapor distribution system, positive-pressure system and relief flaps on both sides ensures rich steam and even distribution.
    In concrete terms: a relative humidity of 75 % is achieved in less than one minute. Ideal for excellent shine, juicy crump, and crunchy crust
    Top temperature consistency thanks to WP ENERGY BLOCK. Reduction of surface losses. This is where the fundamental key to economic baking lies. The highly effective three-sided insulation makes a significant contribution to it. Its 30 cm strong high-tech thermal layer ensures reduced surface loss by almost 11%.

    MATADOR STONE

    TARGETED OPTIMIZATION WHICH DIRECTLY IMPROVES YOUR BAKING QUALITY.

    Low energy costs are a very important factor in order to operate economically successful. However, the main focus is clearly on the baking quality to be achieved. It is the combination of traditional baking and innovative technology that guarantees bread of extraordinary quality and exquisite taste to you as the baker. On the basis of this insight we have developed the SSC principle:
    Stone + System + Control.

    THE STONE – ALL AROUND LINING FOR PERFECT BAKING QUALITY

    The functional principle of the WP MATADOR allows for baking comparable to a wood-fired oven by means of radiant heat and dropping baking temperature curve. Due to the comparatively slightly increased temperature at the beginning, the radiant heat suffices for the entire baking process. The products form a greater volume yet maintain a tender, flaky crust and long-lasting freshness.

    THE SYSTEM – BEST BAKING PRODUCTS THANKS TO ZYKLOTHERM!

    ZYKLOTHERM is the heating system of the WP MATADOR. We have employed and continually optimized it since the very beginning. Its energy-saving principle: The heating gases enter at the front, in the most sensitive area of the oven. From there they take the shortest route through the heating channels. The result of this heat transfer is a uniform baking process, perfect browning, crisp crusts, and full flavor development – even with batch-on-batch baking, of course.

    THE CONTROL – THINK TANK WITH EXPLICIT COST SAVING FUNCTION

    Traditional baking in the WP MATADOR® can be continuously perfected using the latest control technology. This means in practice: our WP NAVIGO 3 control system in the current WP MATADOR® generation provides optimum conditions for baking results beyond comparison. In particular in combination with the previously described ZYKLOTHERM® technology as well as the highly effective all-around stone lining.

    STRONG ALTERNATIVES MAKE YOUR DECISION WITH YOUR MIND AT EASE.

    The WP MATADOR® is a classic deck oven and can be equipped with baking areas from 8 to 43 m². It is built in the versions MD and MDV. Both versions have special baking stones and can convince with a particularly uniform baking result reproducible at all times.

    WP MATADOR® MD – THE BASIC VERSION

    Baking area from 8 to 19 m2.
    Oil or gas operation at choice.

    WP MATADOR® MDV – THE MAXI VERSION

    Baking area from 8 to 43 m2.
    Oil or gas operation at choice.
    Ideally suited for being equipped with semi or fully automatic automation systems.

    FUNCTIONALITY AND FLEXIBILITY

    Apart from the previously described general performance features, the WP MDV can also score with the perfect accessibility of the burner from the back. The oven can, therefore, also be maintained when loading is ongoing.

    WP MATADOR. It’s a name that means quality.

  • WP Vacuspeed
    With our WP L VACUSPEED, oven-hot baked goods are cooled to a low temperature level in a vacuum cell in an average time of 6 to 8 minutes. Conventional cooling methods require about 45 minutes and two-thirds more energy input....

  • With our WP VACUSPEED, oven-hot baked goods are cooled to a low temperature level in a vacuum cell in an average time of 6 to 8 minutes.

    Conventional cooling methods require about 45 minutes and two-thirds more energy input. This provides the baker in savings, savings of energy costs, minimum moisture loss, and time savings thanks to considerably faster cooling to cutting and packaging temperature (approx. 30°)

    Extend the shelf life of your products up to three weeks longer with the WP VACUSPEED®. It cools down goods hot from the oven within minutes to a temperature of +4°C to 8°C. You get longer-lasting crispness and stability of your baked goods. Since germs are killed during the evacuation process, the finished products are put into the packaging practically free of germs.

    Is it humid outside? No problem! With its patented, dough-specific technological procedure, the WP VACUSPEED® vacuum cell cools quickly, gently and with minimal loss of moisture. The result is juicy and firm baking goods of the highest quality — independent of the influence of weather.

    Advantages
    Highly effective, energy-saving cooling of partly and fully baked products
    Longer lasting crispness and stability of the baked goods with reduced baking time
    Shelf life extended by up to 3 weeks
    For maximum product quality
    Minimum loss of moisture
    Independence from weather influences
    Bread immediately ready to be cut
    Enormous energy saving
    Little floor space required thanks to compact modular design
    Reproducible results thanks to storable programs
    Cost advantage thanks to enormous energy savings in the cooling process – production capacity 80% less expensive than flash freezing
    Time savings thanks to approx. 30% time effort compared to flash freezing

    ALSO AVAILABLE WITH SLIDING DOOR:

    Automatic, program-controlled sliding door
    Door closes automatically at program start
    Door opens automatically at program end
    Little floor space required in front of system
    No doorway required
    At 12 cycles per hour, this saves you 24 manual door movements!

  • WP Winkler Admiral Roll Divider
    The WP Winkler Admiral Roll Divider — most robust volumetric roll divider available — with scaling accuracy ± 1 gram below 100 grams, ± 1% of target above 100 grams. Maximum scaling rate is 3,000 pieces/lane per hour....

  • The WP Winkler Admiral Roll Divider — most robust volumetric roll divider available — with scaling accuracy ± 1 gram below 100 grams, ± 1% of target above 100 grams. Maximum scaling rate is 3,000 pieces/lane per hour.

    The frame on our WP Winkler Admiral Roll Divider is welded steel plate construction for superior strength rigidity. This steel plate construction provides the Admiral with the ability to operate 24/7 in the most demanding production — such as frozen dough and bagel plants — with reliability.

    Already have an Admiral? We can rebuild it.

    We’ll use an Admiral frame and add all new head and bed, motors, gears, shafts, bearings, covers, etc. We then swap the rebuilt Admiral for your old one. You get a brand new Admiral for much less. Save thousands both on the equipment and in production.

    Advantages

    Scaling range of 40 grams to 185 grams
    Scaling accuracy ± 1 gram below 100 grams, ± 1% of target above 100 grams
    Maximum scaling rate is 3,000 pieces/lane per hour
    Welded steel frame painted with durable 2 part epoxy paint
    Stainless steel bed
    Stainless steel head
    Stainless steel knife with brass rails
    Stainless steel side panels and doors
    Brass main ram
    Main drive is 5 HP SEW gear motor controlled by VFD
    Rounding drive motor is 2 HP SEW gear motor controlled by VFD
    Flour duster motor is SEW gear motor controlled by VFD
    Stripper roller motor is SEW motor controlled by VFD
    TEFLON sleeved stripper roller – no scraper required
    Oiling system is self-contained with fully adjustable flow rates to include quantity, frequency and duration
    Large diameter rounding drum that permits rounding to be done slower with a longer rounding duration
    All control wiring terminated to a single junction box in the top of the machine
    All motor wiring terminated to a separate single junction box in the base of the machine
    Voltage: 440 volts, 3 phase, 60 Hz – Other voltages available
    Control Panel with Allen Bradly HMI & controls
    11g stainless steel table for discharge conveyor with UHMW nose bar
    Transfer roller for seam control
    Discharge conveyor with individual modular plastic spreader belts for each lane

  • WP Winkler WBD 100 Generation 3 Bagel Divider
    OUR WP WINKLER WBD 100 GENERATION 3 BAGEL DIVIDER SAVES YOU $4,564.80/DAY. PAYS FOR ITSELF. STOP GIVING AWAY 19 BAGELS/MINUTE.

    With speeds up to 100 strokes per minute, it’s the fastest and the most accurate high-speed bagel divider in the market today....

  • OUR WP WINKLER WBD 100 GENERATION 3 BAGEL DIVIDER SAVES YOU $4,564.80/DAY… PAYS FOR ITSELF. STOP GIVING AWAY 19 BAGELS PER MINUTE.

    The all new WP Winkler WBD 100 Generation 3 Bagel Divider. With speeds up to 100 strokes per minute, it’s the fastest and the most accurate high-speed bagel divider in the market today.

    After 7 years of manufacturing our 1st Generation WBD 100, we listened to you, our valued customers. We’re now delivering our WP WINKLER WBD 100 GENERATION 3 BAGEL DIVIDER. With speeds up to 100 strokes per minute and weight accuracy at ± 1%, it’s the fastest and the most accurate high-speed bagel divider in the market today. Bakery Engineering Winkler of the WP Bakery Group has wholly re-engineered the WBD 100 GENERATION 3 and they are flying out the door…almost as fast as the machine itself.

    We listened to you and then we re-engineered our bagel divider with:
    a robust high-pressure hydraulic system
    solid cassette frames which accept durable engineering-grade plastic inserts for prolonged life
    servo-controlled weight adjustment
    a digital hydraulic pressure gauge
    a centralized greasing block system
    and a precision tolerance head with stainless steel cassette seats and stabilized head segments to prevent flexing and minimize waste

    OUR WINKLER WBD 100 GENERATION 3 BAGEL DIVIDER IS ROBUST

    Our WBD 100 GENERATION 3 BAGEL DIVIDER is as robust as our Winkler Admiral, with the ability to operate 24/7 in the most demanding production facilities with unparalleled precision and reliability.

    OUR WINKLER WBD 100 GENERATION 3 BAGEL DIVIDER IS A MONEY MAKER!

    If you are not using our WP WINKLER WBD 100 GENERATION 3 BAGEL DIVIDER, you are giving away 19 bagels per minute. Our WBD 100 saves you $3.17 per minute. Multiplied by 24 hours of use per day, you’ll save over $4,500 each day of operation. Allow us to explain.

    * Most knife cut dividers only achieve 8% ± scaling accuracy. The WBD 100 divider has demonstrated a ±1% accuracy.

    Assuming a conservative savings of 5 grams/bagel:
    Assuming a target weight for the bagels of 105 grams/bagel:
    (2,000 grams/min) ÷ (105 grams/bagel) = 19 bagels/min

    There are 6 bagels to a package.
    Allowing for $1.00/package:
    (3.17packages/min) x ($1.00/package) = $3.17/min

    BAGEL DIVIDER ANALYSIS
    On a 4 pocket machine; (5 grams) x (4 bagels/stroke) = 20 grams/stroke
    (20 grams/stroke) x (100 strokes/min) = 2,000 grams/min
    (19 bagels/min) ÷ (6 bagels/package) = 3.17 packages/min
    This is the increased yield from the same amount of dough, 3.17 packages/min
    ($3.17/min) x (60 min/hr) x (24 hour/day) = $4,564.80/day

    Additional Features of our WP WINKLER WBD 100 GENERATION 3 BAGEL DIVIDER:
    Volumetric divider
    4 and 5 pocket (6 pocket – mini)
    Max scaling weight 125 grams
    Target scaling rate 30,000 pieces per hour maximum with 5 pocket
    Target scaling accuracy ± 1%
    Base frame construction from structural stainless steel tubing
    Upper frame aluminum side plates
    All covers stainless steel
    Infeed conveyor frame constructed from stainless steel
    Infeed conveyor drive motor SEW hollow bore gearmotor
    Main drive motor 7.5hp SEW controlled by VFD
    Stainless steel bed
    Head accepts 3 Quick release cassettes with scaling pistons
    Head brush
    Allen Bradley HMI
    Allen Bradley PLC

    Again, our WBD 100 saves you $3.17 per minute. Multiplied by 24 hours of production, that’s over $4,500 a day! Can you afford to give away $4,500 each day? Those profits belong in your pocket. Let us help you keep them there. We want to help your bottom line.

  • WP Kemper Donut Production
    WP Kemper Industrial Donut Production — Optimal solutions for the industrial production of ball donuts and ring donuts at up to 50,000 pcs./h

    Turnkey process solutions for ball donut and ring donut production...

  • WP Kemper’s Industrial Donut Production — Optimal solutions for the production of ball donuts and ring donuts at up to 50,000 pcs./h

    Turnkey process solutions for ball donut and ring donut production

    Complete donut production processes consist of coordinated components that enable efficient and continuous production of industrial baked goods. The production systems developed and installed by us are fully customized turnkey solutions covering all processes from dough production through to the finished product

    30% savings of fat
    70% less scrap dough
    99% weight accuracy

    Synchronized components

    We find the best solutions for our customers’ requirements and ensure that all modules are optimally networked. Our customers have only one point of contact when it comes to ring and ball donuts.

    WP Kemper Evolution Donut Line For — the industrial donut and Berliner production

    The WP Kemper Donut line is perfectly aligned for the production of donuts and Berliners. Due to the patented system, it provides remarkable savings of resources.

    Various products can be produced with the modular ring- and ball-donuts-line. According to the slogan “think process,” the Line can be enlarged to a fully automatic ring- and ball-donut-system.

    WP Kemper Largo S Donut Fryer — a fully automatic frying process

    Our WP Kemper Largo S fryer provides a fully automatic frying process. Due to its industrial design, it is robust and reliable, frying up to 2,500 dough pieces is easily possible. Energy-efficient and easy cleaning, naturally.

    Fully automatic, coordinated process steps
    Mixing, dividing, make-up, proofing, frying, cooling, decorating, freezing

    Scope of supply and services

    We cover everything from delivery, installation, and set-up of the entire system to full-service arrangements.

    Technology
    We look after all engineering aspects, we design and deliver customized turnkey solutions fully equipped with the latest technology and high-quality components. Almost every single element in our production lines is made up of WP Kemper products: dough production, make-up, proofing, frying, and decorating. Working in close collaboration with our customers, we find the right partners for any additional modules.

    Service
    Our service includes the delivery, installation, and set-up of the donut line. Our training offering covers the full range of qualifications for machine operators, bakers, and house technicians. In case of troubles, we are always available for you with our Service line 24/7.

    WP Kemper is the market leader for industrial donut production. 

  • WP Riehle Pretzel Lye Applications
    WP Riehle Pretzel Lye Applications can shower up to 400 trays per hour

    WP Riehle Pretzel Lye Applications devices are used worldwide in bakeries, hotels, supermarkets and other establishments in the food industry....

  • WP Riehle Pretzel Lye Applications can shower up to 400 trays per hour

    WP Riehle Pretzel Lye Applications devices are used worldwide in bakeries, hotels, supermarkets and other establishments in the food industry.

    WP Riehle Tauchboy - easy entry to lye application, plus it's mobile

    The WP Riehle Tauchboy manual lye applicator offers a solution to artisan bakeries that has proven itself for more than 30 years.

    The dough pieces are manually dipped in the lye bath and then placed directly onto a baking tray. The castors on the base of this unit make it extremely mobile, and it can be set up easily within a production area or any store as required.

    This entry-level model is made entirely from stainless steel, is quick and easy to clean, completely lockable, and fitted with all necessary accessories.

    WP Riehle RMBB - highest quality lye application for Artisan bakers

    The WP Riehle RMBB provides easy operation and cleaning, robust construction, and excellent mobility due to its castors simplify handling and adjustments. The reliable computer control unit provides a variable production speed and even indicates the service intervals. The double lye curtain and an additional lye shower guarantee an optimum result in terms of lye application.

    Since February 2009, the machine is also available with the popular pretzel discharge. After the lye application and salt process, the dough pieces are moved onto the pretzel discharge conveyor that automatically removes them. The baker can then push the conveyor directly into his or her oven, fix it to a mounting, and easily place the products directly onto the oven plate.

    WP Riehle Allround & WP Riehle Allround Peelboard —The fastest stand alone lye application machines in their class. The WP Riehle Allround Peelboard includes peelboard feeding.

    The WP Riehle Allround & WP Riehle Allround Peelboard are the fastest lye application machines in their class available on the market today. The speed on these lye application machines can also be regulated. The main focus is to streamline the work while achieving maximum production quantity. Only the dough piece carriers are fed manually.

    Applying the lye is a fully automated process with the unique lye shower, for which a patent has been registered, and two additional lye curtains. Lye can be applied to 400 trays per hour while producing the highest shower. Pretzels are perfectly prepared for frying in this way.

    WP Riehle Comjet - minimum staff, highest efficiency saves costs without sacrificing quality

    The WP Riehle ComJet automated lye application machine focuses on the minimum use of employees while achieving the maximum production quantity. Employees are no longer needed to charge the unit as the trolley is docked at the automated loading system, and the rest of the steps are fully automated. The dough pieces are transferred directly onto the baking tray after the lye is applied.

    With our WP Riehle deep fryers and WP Riehle pretzel lye application machines installed around the world, WP Riehle provides the machines that produce snacks on a global basis.

  • WP and WP Kemper Roll Lines
    WP and WP Kemper Roll Lines — Turnkey process solutions for roll production from 10,000 < 30,000 pph

    Complete roll production processes consist of coordinated components that enable efficient and continuous production of baked goods....

  • WP and WP Kemper Roll Lines — Turnkey process solutions for roll production from 10,000 < 30,000 pph

    Complete roll production processes consist of coordinated components that enable efficient and continuous production of baked goods. The production systems developed and installed by us are fully customized turn key solutions covering all processes from dough production through to the finished product.

    WP Kemper Pane Kombi — a roll line that is feeded by a dough strip line for outstanding rolls
    A roll line that is feeded by a dough strip line? That is no mythical creature, but a new combination of a dough strip line and a classic roll line. The WP Kemper Pane Kombi 6,000 combines the WP Kemper Pane with the WP Selecta Modular, the WP Kemper Pane Kombi 9,000 consists of a WP Kemper Pane and a WP Kemper Evolution. Thanks to this combination, classic and artisan rolls can be not just produced but produced gently.
    WP Miniroll Automatic Roll Line for bakeries producing 5000 rolls or more per day— The Money Printing Machine — save $157,000 per year or more

    WP Miniroll Automatic Roll Line — We don’t call our WP Miniroll Automatic Roll Line the money printing machine for nothing. If you produce 5,000 rolls per day, you can save $157,000 per year – yes, $157,000! – when you automate your roll line with our WP Miniroll. It’s compact, too. Its space-saving, compact design provides you with high output in a small space – making for an extremely quick return on your investment. And that ROI makes for nice buns!

    Manual process:
    4 people x 8 hr/day x $18.25/hr
    TOTAL LABOR COST: $584/day

    Miniroll:
    1 person
    TOTAL LABOR COST: $146/day

    SAVINGS Per Year $157,680
    - Per Day $438
    - Per Week $3,066
    - Per Month $13,140

    WP Rollprofi Cut Roll System — Compact slit roll baking system with integrated drum moulder

    Our WP Rollprofi Cut Roll System is a compact slit roll baking system with an integrated drum moulder for the production of slit rolls, smooth round rolls, long-rolled rolls, and double rolls within a weight range of 30 to 85 g (depending on the number of rolls and the forming of the products.)

    WP Selecta Modular —Configured to suit product-specific requirements, designed for high demands

    Our WP Selecta Modular has a flexible, modular system design which means it can be configured to suit product-specific requirements. Expandable with our Robotic tray loading robot.

    Attachment of numerous downstream production units possible.

    WP Kemper Evolution Roll Line — The modular roll line that grows as your bakery grows

    The WP Kemper Evolution Roll Line is for innovative bakeries with a strategy for growth and expansion, while requiring a high degree of flexibility in product. Perfect for bakeries with high quality standards and a high yield.

    The combination of various modules allows the baker to produce slit rolls or hot dog buns with only one line.

    WP Kemper Evolution Roll Lines are modular systems in two versions: Evolution Compact for a divided intermediate proof, and Evolution Line for a complete intermediate proof.

    What makes the quality of rolls? Shape, Crumb Structure, Freshness…and WP!

    Rolls are eaten all over the world every day. Kaiser rolls for breakfast or lunch, Hamburger and Hot Dog buns as a quick meal and milk buns as a sweet snack in between. There is an almost infinite variety of types, shapes or patterns of rolls. So, what makes the quality of a good bun?

    Shape
    The shape of the roll should be uniform and typical for its type, as the uniform shape demonstrates optimum processing. Unwanted holes in the rolls are avoided.

    Crumb structure
    A fine but loose crumb structure is essential for good rolls, after all, the hamburger sauce should not sink into deep holes. The right intensity of processing is the key to success.

    Freshness
    Fresh and soft, that´s how good rolls have to taste, even if you do not eat it directly after the purchase. A high water content extends the freshness and ensures a better aroma.

  • WP Haton Bread Lines
    WP Haton Bread Lines — Accurate scaling is KING and we lead in all sizes of bread automation; Artisan/dough friendly, tin breads, etc. 1500 pph< 5000 pph.

    Close collaboration with our clients leads to numerous innovative solutions....

  • WP Haton Bread Lines — Accurate scaling is KING and we lead in all sizes of bread automation; Artisan/dough friendly, tin breads, etc. 1500 pph< 5000 pph.

    Close collaboration with our clients leads to numerous innovative solutions. We’ve developed turnkey concepts such as our WP Haton Classica, WP Haton Crustica,  and WP Haton Baguetta. These production lines for bread allow bakers to perfect their specialities even while there may be decreases or increases in demand. Small batch. Large batch. You get the same consistently fabulous results. The lines are modular… meaning that they’re easy to integrate and to alter. Manufactured from only the highest quality components.

    WP Haton Baguette Bread Line
    The WP Haton Baguetta is a fully automatic make up system for the production of baguettes or related products and all products with a long oblong shape such as brioches or toast bread. The WP Haton Baguetta automatically produces breads with a high degree of consistency, quality and efficiency. Despite the automation, the breads produced on the WP Haton Baguetta concept have artisan quality in look, taste and shape. 

    Features
    Fully automatic make up system
    Minimal number of operators required
    Dough friendly system
    High weight accuracy
    Robust construction
    Minimal maintenance and cleaning required
    Perfect centering
    Consistent and controlled process
    Perfect moulding capabilities
    Perfect depositing

    WP Haton Classica Bread Line — Classic make up system

    With the WP Haton Classica, every bakery — small or large — can produce a wide variety of breads of the highest quality in an automated environment, with the highest performance, and efficiency.

    The WP Haton Classica concept is built up out of individual modules so that nearly any type of bread line concept can be achieved. Also one can choose per concept out of many different options for different capacities, weight ranges, shapes, processes and type of breads. Oil and flour are reduced to a minimum. 

    Features
    High weight accuracy
    Dust flour free processing
    Reduced oil consumption divider (savings up to 60%)
    Many bread types and shapes possible
    Large degree of repeatability
    Recipe control / automation
    Blue Box concept per machine
    Operation, cleaning and service friendly
    Pro-active Blue Value solutions possible

    WP Haton Crustica® Bread Line

    The WP Haton Crustica line is ideally suited for processing soft and very soft dough and special kinds of dough with a long pre-proof, as well as sour dough bread, multigrain bread, dough with many additions as seeds, nuts, cheese and other additives.

    Water percentage of <80% can be processed without problem. Need a 12-hour pre-proof?That’s not a problem for the WP Haton Crustica! Dough can be pre-moulded which is ideal to for baguettes or elongated kinds of dough like brioche. A whole range of sticky dough with high to very high-water percentages can be rounded quite well via the rounder with its adjustable tracks. The dough can be processed as a dough ball or as a pre-rolled dough piece in pockets or trays via the pre-proofer.

    Characteristics
    Crusty style
    Baked on the oven floor
    Open irregular texture
    High-water contents
    Different shapes; round, long, oval
    Par baked
    Sandwich filled with ingredients like cheese, tomatoes, onions, nuts,
    olives etc.

    WP Haton Bread Lines — for innovative automated dough processing concepts. Equipment for bread production worldwide. Bread library with recipes and more. Dough make up systems. WP Haton, the Dough-friendly Company.

  • WP Kemper Kronos Digital 240 Mixer with KROMix
    KROMix — REDUCE MIXING TIME UP TO 50%. INCREASE HYDRATION UP TO 10%. IMPROVE DOUGH QUALITY.

    WP Kemper manufactures the award-winning KRONOS DIGITAL SPIRAL MIXER. Zeppelin manufactures the DymoMix prehydration system. Put them together and what do you get?
    ...

  • KROMix - REDUCE MIXING TIME UP TO 50%. INCREASE HYDRATION UP TO 10%. IMPROVE DOUGH QUALITY.

    WP Kemper manufactures the award-winning KRONOS DIGITAL SPIRAL MIXER. Zeppelin manufactures the DymoMix prehydration system. Put these two together and what do you get? The amazing KROMix — winner of the “IBA Trophy” Innovation Award at IBA 2018. KROMix is a new technology that reduces mixing times by up to 50% and increases hydration up to 10% with an industrial capacity of up to 4.8 tons per hour.

    The DymoMix incorporates the dry ingredients — including flour, minors, and micros — with water and other liquids, including cream yeast and preferments. The system blends dry ingredients, then prehydrates the complete batch into the WP Kemper mixer. The batch may then be incorporated with oil and any delayed additions. The two systems also provide a solution for the skilled labor gap in the workforce, eliminating dusting issues that normally take place when the flour is added to the bowl in the process.

    According to Michael Euler, managing director at WP Kemper, “you prehydrate all of the ingredients via the DymoMix feeding the kneader, and all the operator has to do is press one button, and the machine will stop itself at the ideal point to reach the optimal development of the dough.”

    The WP Kemper Kronos Digital Spiral Mixer develops a feeling for the dough. It knows when to end the mixing process and always delivers identical, completely reproducible dough qualities. And it’s easy to operate, allowing semi-skilled workers to operate the mixer while still maintaining your level of quality. It performs all tasks as soon as it is given the signal to start.

    THAT’S ONE SMART MIXER

    Our Kronos Digital Spiral Mixer, the intelligent mixer, shuts itself off when the dough is at its optimum, every time. It saves you money, too. 

    BENEFITS OF THE KROMix
    Mix all kind of ingredients in up to 50% less time
    Combine your process from material handling to finished dough
    Increase hydration up to 10%
    Automate your mixing process around energy, kneading time, and dough temperature
    Applicable to all kinds of dough, including bread, rolls, cookies, pizza, etc.
    Industrial capacity up to 4,800 kg (10,600 lbs.) per hour
    Improved dough temperature control with lower energy costs compared to a horizontal batch mixer – no cooling jacket required!
    Low maintenance and easy to clean
    Eliminate flour dust
    Reduce dough temperature
    Enhance capacity and product quality
    Improve resting time for specialty breads

    BENEFITS OF THE KRONOS DIGITAL

    The KRONOS digital develops a feeling for the dough. Its implanted expert knowledge bank is based on extensive experience. It knows when to end the mixing process and always delivers identical, completely reproducible dough qualities - independent of staff training and experience. It is also extremely easy to operate. The KRONOS Digital performs all tasks as soon as it is given the signal to start.
    The mixer independently assesses the dough and stops the mixing process at the optimum time. Optimal mixing is the key to a perfect end product. In the production of wheat and wheat mix doughs, the KRONOS Digital takes over the fine-tuning.

    Very high capability (drive and number of revolutions)
    Stainless steel execution

    A robust, reliable mixer with wheel-out bowls. Target group: demanding customers for customized solutions, capacity up to 400 kg/batch

    DOUGH QUALITY:
    Reproducible dough quality, because defined determining factors are considered
    Adaption to unsteady raw material and environmental conditions

    DAILY USE:
    • Complete logging allows conclusions about production conditions and raw material
    • Detectability of energy intake, environmental temperature, dough temperature, etc.

    FLOUR:
    up to 150 kg

    DOUGH:
    up to 240 kg

    OPTIONS:
    Use as stand-alone mixer OR in a series connection of several mixers (KRONOS LINEAR MIXING SYSTEM) OR use as an automated system

    PRODUCTS:
    • Wheat dough
    • Mixed wheat dough
    • Mixed rye dough
    • Rye dough
    • Whole grain dough
    • Cake and crumble dough
    • Fillings
    • Creams

    Dough absorption: from 45%

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