Internorga 2019

140 years of WP innovative
bakery technology for trade

WP presented current examples from its wide range of products, used by artisan businesses to produce outstanding baked goods, in terms of both appearance and taste, at its trade fair stand at the Internorga, from 15 to 19 March, 2019, in Hamburg.

Do you like to know more about the machines and possibilities of producing artisan products in best quality? Please contact our competence centers directly:



Intelligent mixing:
the mixer that can sense

Our success story began with a mixing machine, launched on the German market by the two founders Herman Werner and Paul Pfleiderer at the end of the 19th century. The KRONOS spiral mixer with its unique 3-zone mixing principle today stands for excellent mixing result. The KRONOS digital sets new standards, as it stops the mixing process at the optimum point in time.

KRONOS digital

Lye application:
the ALLROUND lye application machine is the fastest

The ALLROUND can apply lye efficiently and with maximum quality to up to 400 trays per hour. At this maximum production quantity, it is the fastest lye application system in its class currently available on the market and it also achieves particularly good results in lye application.


Head machine:
from small baked goods to breads

From one to five-row:  the MULTIMATIC Vario offers maximum weight flexibility at a constant hourly dough capacity thanks to its easy-to-exchange dough dividing unit. For the first time it is possible to keep the total output of the machine at the same level even when reducing the number of rows. Thanks to its large weight range from 25 g to 600 g, the MULTIMATIC Vario divides and moulds a very broad product spectrum. Each row of the MULTIMATIC Pro can be blocked separately.

Both the MULTIMATIC Pro and the MULTIMATIC Vario feature a new, patented dividing system. This offers several benefits at once:

  • less power is required in the dividing process
  • the dough is divided more gently thanks to the low filling pressure
  • the dough can be weighed out even more accurately and homogeneously.


Dough strip:
product variety on a single system

In the past 140 years, we have been pioneering work in many areas of processing, for example in the mechanical production of square bread rolls. We have invented the PANE dough strip system to achieve an almost infinite product variety. Be it round, square or long-rolled bread rolls, ciabatta or bread: you only need one system!


save 25 % energy at least

Low energy consumption and high quality baking results – that’s how the ROTOTHERM Green scores. The oven can save up to 28.7% energy compared to previous technology, as proven by an independent expert opinion. 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 previous technology.


The very best baking quality:
WP ovens set the standards

In the 1950s, the legendary WP MATADOR revolutionized work in bakehouses, and is still considered the epitome of an excellent deck oven all over the world. The youngest generation of the WP MATADOR STORE instore baking oven demonstrates how innovative it still is with its video-capable control for on-the-spot trainings, colored visualization for really easy operation also by semiskilled staff, and stylish colors for attractive shops.