World of Innovations
Best quality – efficiently produced with WP technology
The WP BAKERYGROUP is the largest international manufacturer of machinery and equipment that offers optimally matched bakery technology across all stages of production for artisanal bakeries just as well as for industrial operations. With that much bundled expertise, it is little surprising that WP continues to impress with a wide variety of new developments.
DecoSeeder automatically seeds bread dough pieces all around
Up to 4,200 bread dough pieces per hour can now automatically be sprinkled all around. Bakeries produce more efficiently, more economical and more hygienic with the newly developed DecoSeeder seeding unit from WP Haton for automatic bread lines.
For a perfect all-around seeding the dough pieces are rolled through a bed of seeds. The upper forming unit is equipped with a side guide for firming and dressing the dough pieces. After seeding, the seeds are pressed against the dough with a pressing board, the excess decoration is caught and the dressed dough pieces are placed on a conveyor belt.
SOFT STAR CTi produces 20% more dough pieces
With the SOFT STAR CTi up to 36,000 dough pieces with a dough absorption of up to 85% (depending on recipe & dough) can be produced particularly efficient and gentle, whether roll, donut, Berliner (ball donut) and many other doughs.
Due to its innovative design, the SOFT STAR CTi is particularly easy to clean since all dough contacting parts are swivelling. Due to a special process of dough charging, conveying and processing, the dough pieces can be produces particularly efficient.
The complete separation of the dough processing area and the drive area enables an optimal access for cleaning and maintenance purposes.
ITES oven bakes deep-frozen bakery items up to 70% faster using infrared
With ITES from WP Riehle, awarded the iba-Trophy 2015, partially baked, deep-frozen baked goods and snacks are fully baked in no time and with the best quality thanks to SPECTRA infrared technology. Due to its compact design, the oven is not only suitable for efficient branch store use of bakeries but also for use by food retailers, gastronomy and the hotel industry.
ITES combines a conventional oven and the latest infrared technology. While the typical oven heat from the outside defrosts the deep-frozen goods, infrared waves penetrate the bakery item and bake it from the inside. This results in less moisture loss than with conventional methods, improved flavor and longer freshness. The oven is particularly suitable for pretzels, baguettes, pizza slices and many other snacks.
Integrated Baguette production with the PANE
Artisan products made from a dough strip, like Ciabatta, Paposecos, Krustis, Grain rolls and many more, can be produced with the WP Kemper PANE. It enables the processing of 960 kg dough/h.
Due to the patented S-shaped set of roller, very soft doughs and doughs with long pre-proofing can be gently processed. Thus, the PANE is particularly suitable for the production of artisan baguettes. By means of the roundmoulding station, the inbuilt Baguette module produces Baguettes like handmade. This is possible, since the moulding movements can be switched on and off and thus a forward and backward movement can be created.
Further modules are not necessary for the production of baguettes, however, can be added for the production of additional products.
LARGO fat baking system for maximum industrial performance
The LARGO from WP Kemper sets a new benchmark for industrial fat baking with 42,000 donuts per hour. The system produces donuts and long donuts in a weight range of 17 g to 70 g as well as Berliners of 20 g to 65 g. Additionally, quark balls (diameter 35 mm and 40 mm), cake donuts (diameter 80 mm) and crullers (diameter 90 mm) can be produced using a depositing unit.
As a system supplier WP integrates the LARGO in complete kettle frying lines which include all production steps from mixing and dough processing to dividing, proofing, deep frying, filling and finishing.
TEWIMAT SOFT: Awarded the iba Award 2015
The powerful head machine from WP Bakery Technologies designed for industrial 24-hour operation processes soft, long-maturing dough with a yield of over 170 gently and very carefully. As the centerpiece of industrial processing lines for bread rolls, breads, pizza, tortilla, flat bread and many other products, the TEWIMAT's absolutely constant high quality in dividing and moulding of up to 30,000 dough pieces per hour is very convincing.
The additional remoulding station, the TW PLUS, achieves very round dough pieces, even with high weights, that are optimally suited for further processing into products such as pizza and tortilla. The process of additional remoulding gives the dough pieces more time to rest and the moulding movements are so slow and reduced in pressure that the dough structure is maintained. Industrially produced dough can thus be prepared with artisan quality.
Micro gas turbine increases efficiency in industrial bakery production
The new micro gas turbine technology from WP Industrial Bakery Technologies provides the high thermal and electrical energy that industrial baking processes require. Compact gas turbines convert various fuels into hot air and 100 kW power in an economically efficient way and low in emissions.
In the baking process the energy from micro gas turbines can be used to generate steam and for proofing, baking or cooling. The hot air generated by the turbine can on the one hand be used to drive proofing cabinets and ovens such as the WP THERMADOR or the WP VARIOBAKE as well as absorption coolers for cooling the baked goods. The generated power can on the other hand be used for all the systems' hydraulic parts.