korr broetchen mx f31 - wp-l.de · WP BAKERYGROUP COMMENTS ON IBA 2006 “If you’re looking for a strong partner for bakery equipment, then such a partner shouldn’t just build

WP BAKERYGROUP

MACHINES LINES

ROLL LINES

ALL THE ACTIVITIES OF THE WP BAKERYGROUP ARE TARGETED AT MAKING OUR CUSTOMERS SUCCESSFUL!

JÜRGEN HORSTMANN

2 _ 3

WP BAKERYGROUP

WP BAKERYGROUPROLL LINES

The WP BAKERYGROUP – with this portfolio of companies, we’ve comprehensively aligned ourselves with the needs of bakeries worldwide. Today we are in a position to offer total solutions – from project development to equipping complete bakeries (handcraft and industrial) and sale of used machinery.

The central element of our corporate philosophy is a networked way of thinking that stretches beyond the individual stages of production. We call it “process management”, the targeted management of the individual stages of production and the machines used within them – as fast and with as little loss of material as possible to achieve the desired result, even for small amounts – and the unlimited reproducibility of results achieved. And all this is combined with extremely high yield.

Each unit can be operated as a “stand-alone”, but can also be easily “docked on” at any time – interfaces for third-party products are sufficiently available. The complete WP line ensures reliable process management.

WP BAKERYGROUP

COMMENTS ON IBA 2006

“If you’re looking for a strong partner for bakery equipment, then such a partner shouldn’t just build machines, but should also offer other fea-tures such as reliable engineering and top service. For this reason, we’ve gathered our ten companies under the specialised umbrella of the W&P brand to create the WP BAKERYGROUP – a future-orien-ted, modern machinery-engineering company. It possesses various competence centres, including those for bread, rolls and ovens, and is among the market leaders in all its segments.

Think process is at the heart of our corporate phi-losophy, and this describes the implementation of networked technology throughout all stages of production, with the goal of integrated processes. Within the implementation of consistent process-oriented thinking lie productivity reserves and op-portunities for greater quality.

WP CompetenceCenter

_ Dough/Mixing. Emil Kemper GmbH, Rietberg

_ Rolls. Emil Kemper GmbH, Rietberg

_ Bread. Werner & Pfleiderer Haton B.V., NL-Panningen

_ Ovens. Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbühl

_ Instore baking. Werner & Pfleiderer Sachsen GmbH, Sohland

_ Refrigeration technology. Werner & Pfleiderer Lebensmitteltechnik Kälte GmbH, Dinkelsbühl

_ Laminate. Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbühl

_ Engineering. Werner & Pfleiderer Industrielle Backtechnik GmbH, Tamm

_ Used machines. Pro-Fit-2 GmbH, Sohland

_ Bakery software. BackNet E&S GmbH, Muggensturm

Today, we are producing a new generation of machines and systems – the WP NEW GENERATION. What sets them apart:

Gentle on the dough

Best absorption rates

Best weight precision

Best product quality

Best productivity

Networked technology

Economic production of small amounts

Shortest set-up times

Highest standards for hygiene

Low energy consumption

Service, training and maintenance

Knowledge transfer

The WP BAKERYGROUP is the right partner for your future!”

Jürgen Horstmann

4 _ 5

WP BAKERYGROUP

WP BAKERYGROUPROLL LINES

Reiner Knauf, Service Director “A comprehensive service concept, the targeting of all company activities toward the success of bakers worldwide – with this philosophy, the WP BAKERYGROUP seeks to further support its position in the industry and expand over the mid term. The cornerstones of WP services, which are directly oriented on the customer, include being available 24 hours a day, 365 days a year; the exclusive use of in-house technicians; a finely meshed ser-vice network in Germany and Europe; worldwide company representatives and service support centres; comprehensively equipped service vehicles as mobile replacement-parts warehouses; a permanent stock of about 100,000 original parts; technical support; helpline; and online remote diagnostics.”

Piet van Deur, Manager, Bakery Cooling “We present a completely new philosophy in refrigeration: the ‘aroma-refrige-rating’ principle. The NewGeneration WP-Kälteanlagen refrigeration system is designed for taste and aroma like never before – a revolution in refrigeration technology. With the AROMA+COOLER & AromaTrays from WP System Dieckmann for example: a new refrigerating concept based on suction cooling, for the in-shop-baking segment. It has an extremely positive effect on aroma, taste, crispness, shine and shelf life. And it saves in many areas. We will also show AROMAT und AROMAT+ – the aroma-maker and proving interrupter as semi- and fully-automatic machines with new dough-resting and ripening process control. And our new POWERCOOLER – a shock cooling system as a linear belt froster.”

Peter Wittmann, Managing Director “In the industrial production of sticks, we offer our customers another technological leap – with the SP-H sticks press. It’s a roller extruder for production of endless strings of dough, especially co-extruded products, and it produces Super Sticks – pressed, filled and turned. As a system provider, we deliver the complete soluti-on, from dough production to the sticks press, the lye bath, notching and cutting devices, the salt shaker and the convey-or oven, and packaging. Then there’s our new THERMADOR, the further development of the most successful tunnel oven in the world, which offers even better and faster baking with greater energy efficiency. Convection can now also be used in the burner module and therefore throughout all oven zones.”

Rainer Zeh, Managing Director “First of all we’ll be showing the current versions of the products the market is familiar with, like the MATADOR, multi-deck oven, the ROTOTHERM, convection oven, the OBER Junior loading robot, the ROTA-MAT EN dough dividing and moulding machine, the ROLLPROFI compact roll system, the MULTIROLL rolled pastry system ... One new item is our PELLADOR, a wood-burning oven concept with automated pellet heating, that was developed along with the Mitterer wood-burning oven bakery. In addition there’s our laminating system, which is equipped with a newly developed double satellite head. Highly pre-proved doughs can be processed with minimal structural influence, just as special doughs can be reduced to the desired size evenly, easily, and without losing air bubbles.”

Hans-Jürgen Kottisch, Managing Director „“Just in time for IBA, we’ve added some interesting functions to our Office Pro and Cash Pro software modules, developed especially for the bakery segment. During the further development of Office Pro, the area of “traceability of raw materials” was in the forefront, including the booking of raw materials, semi-finished and finished products, etc., to any desired number of storage sites. Cash Pro, the bakery till system, is now also available for confectioneries, cafés and restaurants, including recording of tables and seats. With Cash Pro-Orderman, recording of orders and cashier transactions is significantly improved.”

Lothar Paulick, Managing Director “Interest within the world market for good used machines is as great as ever. This is par-ticularly true for machines produced by Werner & Pfleiderer, Kemper, Haton and Winkler, which we overhaul from the ground up and deliver with long-term warranty agreements. We benefit here, of course, from direct access to the replacement parts stock within the WP BAKERYGROUP, as well as from the original design drawings for construction. We present our offerings, which are updated daily, through our Internet site at www.pro-fit-2.de. A visit to our permanent display, with more than 300 machines, can be arranged any time.

Ulrich Peitzmeier, Managing Director “This year at the IBA, we’ll first of all be presenting the now complete range of our new mixers – the mobile PRESIDENT and the POWERMIXER, which is equipped with a double-helix and guide rod. In addition, there’s the D&B Wizard, our patented doughnut and bagel module. The third highlight is the OXYLATOR, a new tool/method for oxygenating dough in the mixing area. In the area of dough dividing and moulding machines, we‘re introducing the SOFTSTAR PLUS. It’s equipped for permanent use in multiple shift operations – with gentle processing of the dough. For handcraft bakers, we’re also presenting the RULAX round- and long-moulder as a supplement to the tried and tested Consul doser.”

Henk-Jan Snellink, Managing Director „The MINICRUSTICA is our smallest and newest bread system for the entire range of classic bread varieties and shapes – with and without seeding, particularly for producing Mediterranean products such as ciabatta, baguettes, and other, very soft wheat doughs. BAGUETTA+ is a fully automatic bread system for braided breads, baguettes and brioche, which works according to the round-long principle (round-mould, prove, long-mould, pro-ve, final forming). Processing is extremely precise with regard to weight and remarkably gentle on the dough, the dough pieces are fully rested and retain their coarse texture throughout the process. Our SERVODIVIDER S 700 revolutionises dough division – the pressure necessary for precise weights is intelligently controlled throughout the dividing process.”

Comments on IBA 2006 – here and at www.wp-iba-news.com

Lothar Paulick, Managing Director “MATADOR STORE is the name of our new multi-level oven system that’s designed for more than just in-shop baking. MATADOR STORE sets itself apart with its outstanding baked results. This oven, which can be assembled according to a modular principle, is suitable not only for perfect baking in the shop, but also for producing various products in cafés, bistros, restaurants or hotels – products such as cakes, pizzas, casseroles and more, at a premium level of quality. In centralised production, it takes on the role of a finisher due to its short preheating times. We present our com-pletely revised convection in-shop oven, BRILLANT, with improved baking quality, with time and energy savings and a new cleaning programme. BAKY and STOREBEE are new highlights in the area of ‘automatic baking’ – with minimum personnel requirements, a new shopping experience, product variety and outstanding product quality.”

Dough dividing and moulding machines form the connection between dough preparation and proving. Our machine

program for the production of shaped dough pieces for roll production is extensive and takes into account the

different production priorities of our customers.

DOUGH DIVIDERS AND MOULDERS

6 _ 7DOUGH DIVIDERS & MOULDERS ROLL LINES

ROTAMAT ENWater absorption 140 – 175 %

Round dough pieces

Square dough pieces

Wheat doughs

Mixed rye doughs

Special doughs

Water absorption 140 – 175 %

30 – 70 g/piece

30-piece

TWINSTAR TW 2Water absorption 153 – 162 %

Round dough pieces Wheat doughs

Mixed-wheat doughs


25 – 115 g/piece

2 rows

max. 3,000 pieces/h

MULTIMATIC CWater absorption up to 160 %


Mixed-wheat doughs

Special doughs


24 – 150 g/piece

4 – 6 rows

max. 12,000 pieces/h

MULTIMATIC SWater absorption up to 160 %


Mixed-wheat doughs

Special doughs


24 – 150 g/piece

4 – 6 rows


Artisan dough dividing & moulding machine from WP Bakery Technologies

Dough dividing & moulding machine from WP Kemper

High performance dough dividing & moulding machine from WP Bakery Technologies

Dough dividing & moulding machine from WP Bakery Technologies

PRODUCTS DOUGHS PERFORMANCE SPECIALS INTERFACES

8 _ 9

– Precise dough piece sizes

– Gentle dough processing

– Easy to clean

– Removable knife grid

– Variable moulding intensity

– Space-saving small system

– High performance

– 1-person operation

– Gentle processing method

– WP Kemper proofers

– WP Kemper long rolling station

– WP Kemper wrapping station

– WP Kemper discharget belt


25 – 115 g/piece

2 rows

max. 3,000 pieces/h

– Drum-moulding principle similar to manual processing

– Patented double-piston system for optimal forming

– High weight precision

– Hydraulically adjustable processing pressure

– Hydraulically adjustable dividing system

– All dough-conveying parts can be disassembled without tools

– WP Bakery Technologies MULTIROLL

– WP Bakery Technologies ROLLBOY

– WP Bakery Technologies FORMMEISTER

– WP Bakery Technologies ROLLMEISTER

– WP Bakery Technologies SELECTA

– Equipment from competing companies


– Patented double-piston system for optimal forming

– High weight precision

– Hydraulically adjustable processing pressure



– WP Bakery Technologies MULTIROLL


– WP Bakery Technologies FORMMEISTER

– WP Bakery Technologies ROLLMEISTER

– WP Bakery Technologies SELECTA


DOUGH DIVIDERS & MOULDERS ROLL LINES


REGAMAT K/UWater absorption up to 165 %

Round dough pieces

Rustic rectangular rolls

Ciabatta

Wheat doughs

Mixed wheat doughs

Mixed rye doughs

Multigrain doughs

Ciabatta doughs


40 – 600 g/piece

5 rows

max. 7,000 pieces/h

TEWIMAT LWater absorption up to 160%

Round dough pieces Mixed rye doughs

Wheat doughs

Donut doughs

Fruit doughs

Graham doughs


24 – 340 g/piece

3 – 6 rows


DERBY EWater absorption up to 165 %

Rolls

Hamburger

Donuts

Bagel

Mini-Baguettes

Pretzels

Zwieback

Pizza

Flat breads

Tortilla

Wheat doughs

Mixed wheat doughs


25 – 200 g/piece

4 – 16 rows


TEWIMAT SWater absorption up to 160%

Round dough pieces Mixed rye doughs

Wheat doughs

Donut doughs

Fruit doughs

Graham doughs


18 – 340 g/piece

3 – 10 rows


High performance dough divider & moulder from WP Bakery Technologies

High performance dough divider & moulder from WP Winkler

High performance dough divider & moulder from WP Winkler

High performance dough divider & moulder from WP Bakery Technologies


10 _ 11

– Dough friendly working method

– Easy to clean

– REGAMAT KU for the manufacture of crusty roll rings

– WP Kemper SOFTLINE

– WP Kemper donut equipment

– WP Kemper donut-bagel equipment

– WP Kemper straight dough equipment

– WP Kemper split roll equipment

– WP Kemper bun equipment

– WP Kemper slit roll/bun equipment



– Double-piston system for ideal shape of dough pieces

– Oil-free processing

– Highly precise weight of pieces

– Gentle processing of proofed dough


– Option for small and large weights


– Suitable as a head machine for numerous full-fermentation aggregates


– Modular construction

– “Hand-style“ moulding

– Moulding cups can be flexibly modified

– Number of rows easy to change

– Many sorts of dough




– WP Kemper straight dough line

– WP Kemper slit roll equipment





– Double-piston system for ideal shape of dough pieces

– Oil-free processing

– Highly precise weight of pieces

– Gentle processing of proofed dough


– Option for small and large weights


– Suitable as a head machine for numerous full-fermentation aggregates





Mixed-wheat doughs

Mixed rye doughs

Multi-grain doughs


30 – 150 g/piece

6 – 16 rows


SOFTSTAR PLUSWater absorption 150 – 165 %

CRD 6 und 10Water absorption up to 160 %


Mixed-wheat doughs

Mixed rye doughs

Flat bread and pretzel doughs

Hamburger buns

Raisin rolls

Fruit doughs

Graham and whole-grain doughs

Special doughs on request

Water absorption up to 160 %

30 – 350 g/piece

3 – 6 rows

CRD 6


CRD 10


MINI QUADRO-ROUNDWater absorption up to 170 %

Round dough pieces

Rustic, square rolls

“Passauer” rolls

“Schusterjungen” rolls

Mini-baguettes

Ciabatta

Wheat doughs

Mixed-wheat doughs

Mixed-rye doughs

Multi-grain doughs

Ciabatta doughs


Rustic rolls

35 – 1,000 g/piece

max. 4,000 pieces/h

Round rolls

35 – 100 g/piece

3 rows

max. 3,000 pieces/h

65 – 140 g/piece

2 rows

max. 2,000 pieces/h

SOFTSTARWater absorption 150 – 165 %


Mixed-wheat doughs

Mixed rye doughs

Multi-grain doughs


30 – 150 g/piece

4 – 8 rows


High performance dough divider & moulder from WP Kemper

Industrial dough divider & moulder from WP Industrial Bakery Technologies

Dough divider & moulder from WP Kemper



12 _ 13

– Extremely soft doughs

– Extremely high absorption rate

– High hourly production









– Gentle dough processing

– Great variety of products

– Highly user-friendly with short setup times

– Minimal use of flour for flouring the moulding belt

– High hygienic standards

– Industrial system for production of rolls and small bread loaves

– Flat bread system


– Large baking volume (20 – 30 %)

– Short or no intermediate proofing

– Maximum protection of dough

– Easy to clean

– Increases variety of product range

– Processing of dough with long resting time

– WP Kemper resting zone

– WP Kemper long-moulding station

– WP Kemper seeding station

– WP Kemper stamping station

– WP Kemper cutting station

– WP Kemper roller knives

– WP Kemper reciprocating belt


– Extremely high absorption rate












QUADRO-ROUNDWater absorption up to 175 %

Round dough pieces




Mini-baguettes

Ciabatta

Wheat doughs

Mixed-wheat doughs

Mixed-rye doughs

Multi-grain doughs

Ciabatta doughs


Rustic rolls

35 – 1,000 g/piece

Round/Passauer rolls

35 – 140 g/piece

4 – 6 rows



Wheat doughs

Mixed-wheat doughs

Mixed rye doughs

Multi-grain doughs

RELAXER-SWater absorption 150 – 180 %

Fully automated dough strip machine


max. 240 strips/h

RELAXER-SKWater absorption 150 – 180 %

Dough strips Wheat doughs

Mixed-wheat doughs

Mixed rye doughs

Multi-grain doughs


continuous

High performance dough string machine from WP Kemper

High performance dough string machine from WP Kemper

ROLL

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DO

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MAC

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14 _ 15



– Program storage for up to 30 recipes


– Processing of dough with long resting times

– Low space requirements

– WP Kemper ROLLBOY

– WP Kemper seeding equipment

– WP Kemper Passauer oiling

– WP Kemper resting zone




– WP Kemper roller knives


– Optimisation of process safety

– Easy to clean

– Short idle times

– Maximum rationalisation effect

– WP Kemper MINI QUADRO-ROUND

– WP Kemper QUADRO-ROUND


– Easy to clean

– Short idle times

– Maximum rationalisation effect

– WP Kemper QUADRO-ROUND

– WP Kemper bowl tipper HK 200

DOUGH DIVIDERS, MOULDERS & DOUGH STRING MACHINESROLL LINES


Roll lines from WP Kemper are based on a multi-functional constructions

principle that allows different modules to be individually placed – adjusted to

the specific requirements of the particular customer. They can be engineered

from 4-16 rows and of course integrated into fully automatic transport systems.

ROLL LINES

16_ 17ROLL LINES ROLL LINES

Module 3Intermediate proofer

The roundmoulded dough pieces are placed into the interme-diate proofer which can be equipped with a steam device. The proofing frames are covered with different materials in accordance with the hygiene requirements for the dough used.

EQUIPMENTLighting, UV lamps and IR disinfectionHeatingHeight adjustable feet

Charging and conveying devices are used when ever gaps or heights between individual devices in the plant must be bridged. They transport the dough pieces without proofing directly to the depositing device or to the intermediate proofer.

EQUIPMENTDrive for the roll plantVertical discharge beltPress roller on discharge belt

The preportioner TT is used in combination with the dough dividing and moulding machines SOFTSTAR PLUS and SOFTSTAR (up to 16 rows). It is always recommended when processing high hourly capacities. This device has an indepen-dent drive and the dough discharge is started by a contact free impulse transmitter. EQUIPMENTPlastic dough hopperCapacity: 160 kg dough

Module 1Preportioner

Module 2Charging device

The cutting station is used for the production of slit rolls. The dough pieces are slit, like manual cuts, with a triangular knife where the cutting depth can be adjusted. A timing controlled correction device ensure exact positioning.

EQUIPMENTLinear operation Double knife

The patented Donut & Bagel module is equipped with everything necessary to make donuts and bagels from round-worked dough pieces. Before punching the hole the dough pieces go through a pressing station. A rounded off press displaces the dough in the centre of the dough pieces.This leads to a reduction in the amount of rework during the following punching procedure on the one hand, and on the other hand the dough around edges of the hole is consolidated which reduces the penetration of fat.

Automatic depositing onto baking trays and sheets is achieved by a charging device which is controlled by a con-tact free limit switch. The dough pieces are positioned and deposited horizontally and ver-tically exactly in a programmed sequence.

EQUIPMENTBaking tray table, pull outBelt retraction, motorised

Portioning Charging Proving

Module 9Depositing device

Module 7Cutting station

Module 8Donut & Bagel module

Cutting Punching Depositing

18 _ 19ROLL LINES ROLL LINES

Passauer oiling was developed for the production of Passauer/Rose rolls. Thin liquid food oils or fat are dripped, in exact amounts, onto the dough piece or sprayed by an air pressure jet. The complete system can be equipped with a heating element to increase the operating assurance.

EQUIPMENTHeated oil container/pipes

The longmoulding station is equipped with a height adjustable pressure plate. It can be moved in a longitudinal direction so that the transfer of the dough pieces can be finely adjusted after long-moulding.

EQUIPMENTFine adjustment of the moulding channelsMotor driven correcting device

Large numbers of rolls can be produced without any problems using the stamping station. The dough pieces are adjusted in a pocket frame for exact stamping. The swivel head can hold up to three different stamping tools which are easy to change. Only the Kaiser stamper is fixed into the head.

EQUIPMENTPlastic cups Stamping tool: e.g. Double slit, Rosetta, Star, Individual designs Turning pockets and cutting device for slit rolls

Final proofers are constructed to conform to the require-ments in the bakery and specific proofing time given by the customer. An intermediate discharge is used if the proofing time is over 30 minutes. This ensures that the dough pieces do not stick to the tray cloth. Discharge can be 6–8 row onto baking trays or 20 and even rows directly onto a net belt of a large oven.

EQUIPMENTPlastic proofing carriersSteam device, tray cleaningDrying zone, heatedSPS controllerUV Lamps, IR disinfection

A discharge belt is installed at the end of the longmoulding station for the production of Pretzels and other special rolls. The dough pieces are transported here out of the roll plant to a further processing machine.

Pre-processed dough pieces are seeded with different types of seeds by the automatic seeding device. The dough pieces are transported on separate conveyor belts through the moistening zone and then to the seeding device. The dough piece is moistened by a height adjustable water column and the seeding quantity is adjusted by an infinitely adjustable drive. This module can easily be clean out of the plant with water.

EQUIPMENTStainless steel grid beltsStainless steel seed containersSeed retrieval device (optional)

Oiling Longmoulding Stamping

Module 6Stamping station

Module 4Passauer Oiling

Module 5Longmoulding station

Seeding Pretzel discharge belt Final proving

Module 12Final proofer

Module 10Seeding device

Module 11Pretzel discharge belt

OMNI STARWater absorption up to 170 %

Round rolls

Rustic rolls

Slit rolls

Ciabatta

Optional

“Passauer Rosen” rolls

Wheat doughs

Mixed rye doughs

Ciabatta doughs


35 – 150 g/piece

5 row

Rustic rolls

35 – 150 g/piece

max. 9,000 pieces/h

Round rolls

35 – 140 g/piece

max. 7,000 pieces/h

Slit rolls

35 – 85 g/piece

max. 5,000 pieces/h

optional

Passauer

35 – 85 g/piece

max. 7,000 pieces/h

TWINSTAR TW 6Water absorption 153 – 162 %

Round dough pieces

Long rolled dough pieces

Pressed dough pieces

Wheat doughs

Mixed-wheat doughs


25 – 115 g/piece

2 rows

max. 3,000 pieces/h

MINI QUADRO-ROUNDWater absorption up to 170 %

Round dough pieces




Mini-baguettes

Ciabatta

Wheat doughs

Mixed-wheat doughs

Mixed-rye doughs

Multi-grain doughs

Ciabatta doughs


Rustic rolls

35 – 1,000 g/piece

max. 4,000 pieces/h

Round rolls

35 – 100 g/piece

3 rows

max. 3,000 pieces/h

65 - 140 g/piece

2 rows

max. 2,000 pieces/h


High performance roll line from WP Kemper



20 _ 21

– Automated loading onto proofing tray

– Manual seeding

– Stainless steel design

– WP Kemper QUADRO-ROUND 5 row

– WP Kemper manual seeding equipment

– WP Kemper rotary table

– WP Kemper double seeding with rotary table for two different seeding materials

– WP Kemper Passauer oiling



– Minimal space requirements

– Low investment costs


– Complete range of rolls without additional manual work

– Integrated proofing band




– Easy to clean


– Processing of dough with long resting time

ROLL LINES ROLL LINES


– RELAXER-S

– Resting zone

ROLL SYSTEM IIIWater absorption up to 175 %

Round dough pieces

Rustic rolls

Seeded rolls

Stamped rolls

Long rolls

Wheat doughs

Mixed-wheat doughs

Mixed rye doughs

Multi-grain doughs


35 – 1,000 g/piece

5 row

Rustic rolls

35 – 1,000 g/piece

max. 10,000 pieces/h (at 70 g each)

Round/long rolls

35 – 140 g/piece

Version A


Industrial version B


ROLL SYSTEM IIWater absorption up to 170 %

Round dough pieces

Rustic rolls

Seeded rolls

Stamped rolls

Wheat doughs

Mixed-wheat doughs

Mixed rye doughs

Multi-grain doughs


35 – 1,000 g/piece

5 row

Rustic rolls

35 – 1,000 g/piece


Round/long rolls

35 – 140 g/piece

Version A


Industrial version B


FORMPROFIWater absorption up to 160 %

Buns

Round dough pieces

Wheat doughs

Mixed-wheat doughs

Special doughs (grains)


35 – 85 g/piece

5 rows

max. 4,000 pieces/h



High performance roll line from WP Bakery Technologies


22 _ 23

– Automated filling of proofing tray

– Automated steaming of both sides

– Automated seeding of both sides


– WP Kemper RELAXER-SK

– WP Kemper QUADRO-ROUND 5-row, 6-row


– WP Kemper ROLLBOY, long moulding

– WP Kemper cutting equipment


– WP Kemper discharging belt, version II

– Automated filling of proofing tray

– Automated steaming of both sides

– Automated seeding of both sides


– WP Kemper RELAXER-SK mounted on discharge belt version II

– WP Kemper QUADRO-ROUND 5-row, 6-row

– WP Kemper seeding equipment I


– WP Kemper cutting equipment

– WP Kemper seeding equipment II


– Low space requirement

– Large product range

– Freely programmable Laying fixture

– Quick-exchange strip for revolving punch head“


– Delivery to wrapping machines via delivery belt

– Connection to ROBOMATIC tray loading robot

– Built-on final proofer for 10 – 45 min. final proofing



ROLLPROFIWater absorption up to 160 %

Slit rolls

Long rolled products

Round products, cut

Round products, uncut

Wheat doughs

Mixed-wheat doughs



35 – 85 g/piece

4 rows

3,750 pieces/h

MULTIROLL BASIC LINEWater absorption up to 160 %

Buns

Round dough pieces

Long rolled dough pieces

Steamed products

Seeded products

Angle cut products

Wheat doughs

Mixed-wheat doughs

Mixed rye doughs

Grain doughs

Special doughs


35 – 85 g/piece

3 – 5 rows

max. 5,000 pieces/h

ROLLMEISTERWater absorption up to 160 %

Slit rolls

Round products

Long rolled products

Double pieces

Baguette

Wheat doughs

Mixed-wheat doughs


3 – 4 rows

max. 7,200 pieces/h





– Low space requirement


– Freely programmable Laying fixture

– Mobile (optional)




– Exchangable functional modules

– High product variety

– High flexibility

– Low space requirements

– Long roller

– Stamp

– Angled and lengthwise cutter

– Steaming

– Seeding

– Timing roll

– Laying fixture

– Processing table

– Integrated bypass function for straight dough operation and donuts


– Freely programmable


– additional interchangeable pressure plate

– Various head machines





FORMMEISTERWater absorption up to 160 %

Buns

Round dough pieces

Donuts

Straight dough operation (via bypass)

Wheat doughs

Mixed-wheat doughs


5 rows

max. 9,000 pieces/h

SELECTA BASIC LINEWater absorption up to 160 %

Formed goods

Slit rolls

Round dough pieces

Long-rolled pieces

Donuts


Wheat doughs

Mixed-wheat doughs



3 – 5 rows

max 6,000 pieces/h

ROLLBOY Water absorption up to 160 %

Slit rolls

Carcasas

Hamburger

Long rolled products, pressed

Round products, cut

Round products, smooth

Round products, pressed

Wheat doughs

Mixed wheat doughs


6 rows

5,000 pieces/h

Cut roll line from WP Bakery Technologies




26 _ 27

– Integrated bypass function for straight dough linie

– Perfect forming and stamping in the bucket conveyor

– Wide product range

– Quick-exchange strip for revolving punch head

– Freely programmable laying fixture





– Built-on final proofer for 10 – 45 min. final proofing“

– Extremely gentle longmoulding system

– Uniform, well relaxed crumb

– Soft crust

– Product typical form


– Especially precise placement

– Small dough pieces as well

– Integrated bypass function for straight dough operation and donuts

– Perfect forming/stamping in pocket conveyor without setup time for roll-on buns


– Laying fixture






– final prover for 10 – 45 min.

Wheat doughs

Mixed-wheat doughs

Special doughs

Round dough pieces

Long rolls

Seeded rolls

Wheat doughs

Mixed-wheat doughs

Mixed rye doughs

Multi-grain doughs


30 – 200 g/piece

6 rows up to 18,000 pieces/h

8 rows up to 24,000 pieces/h

Formed goods

Sllit rolls

Round dough pieces

Long-rolled pieces

Donuts


Wheat doughs

Mixed-wheat doughs



5 rows

max. 9,000 pieces/h




Water absorption of 150 – 160 %

35 – 150 g/piece

3 – 6 rows


MULTIROLLWater absorption up to 160 %

Long-rolled products

Round dough pieces

Flat round dough pieces

Double pieces

Hamburger

Sandwich

STRAIGHT DOUGH LINEWater absorption up to 165 %

SELECTAWater absorption up to 160 %



– Patented long-rolling system

– High product variety

– High flexibility

– Preportion hopper for up to 400 kg dough weight


– Laying fixture

– Tray for continued transport system

– Manufacture of typical products for the Benelux market

– Also for round, seeded products such as Puntjes

– Variable length of the resting belt

– Long-moulded products up to a length of 100 mm; 3,9 "

– WP Kemper SOFTSTAR

– WP Kemper spreading belt

– WP Kemper resting belt



– WP Kemper ‘Industrie’ discharging belt for loading onto an automated board transport system

– Integrated bypass function for straight dough and donuts

– Perfect forming and stamping in the pocket conveyor

– Wide product range


– Freely programmable laying fixture





7.17.1

ROLL SYSTEM IWater absorption up to 165 %

Round dough pieces

Slit rolls

Buns

Double rolls

Mini-baguettes

Wheat doughs

Mixed rye doughs

Water absorption 150 - 165 %

30 – 160 g/piece

3 – 10 rows

Slit rolls

50 – 90 g/piece max. 30,000 pieces/h

Buns


Double rolls


Mini-baguette

max. 110 g/piece max. 8,000 pieces/h

DONUT SYSTEMWater absorption 150 – 165 %

Round dough pieces

Donuts

Wheat doughs

Mixed-wheat doughs


30 – 200 g/piece

12 rows

6,000 pieces/h

DONUT- & BAGELANLAGEWater absorption up to 165 %

Round dough pieces

Donuts

Bagels

Wheat doughs

Mixed-wheat doughs


max 110 mm ø

6 – 16 rows

12,000-30,000 pieces/h

ROLL

LIN

ES

LAM

INAT

ING

LIN

ERO

LL L

INES

RO

LL L

INES


High performance berliner line from WP Kemper

Laminating line from WP Bakery Technologies

High performance donut & bagel line from WP Kemper

MAGIC LINEWater absorption up to 180 %

Square breads

Ciabatta

Baguette

Puff pastries

Danish pastries

Pizza

All doughs

Extremely soft doughs


35 – 150 g/piece

1 – 12 rows



30 _ 31

– Easy to clean

– Low-maintenance

– Touch-screen

– WP Kemper SOFTSTAR 6-row

– WP Kemper intermediate proofing cabinet


– WP Kemper long moulding station

– WP Kemper seeding station

– WP Kemper final proofer


– WP Kemper double-roll equipment



– 12-row proofer

– Correct proofing temperature

– Correct moisture

– WP Kemper step conveyor for multiplying the number of dough pieces for the final proofer

– WP Kemper final proofer with air-conditioned housing

– WP Kemper turning stations

– WP Kemper bracing zone

– WP Kemper transport to drip pan

– Patented system for forming hole

– 8-row intermediate proofer

– Correct proofing temperature

– Correct humidity

– Direct delivery to drip pan


– WP Kemper SOFTSTAR

– WP Kemper intermediate proofer

– WP Kemper flat-pressing station I

– WP Kemper intermediate proofer

– WP Kemper flat-pressing station II

– WP Kemper preliminary mandrel

– WP Kemper Donut and bagel stamping station

– WP Kemper delivery to final proofer

– WP Kemper final proofer with air conditioned housing

– WP Kemper cooling cabinet, bracing zone

– WP Kemper delivery to drip pan

ROLL LINES & LAMINATING LINEROLL LINES

– Modular construction

– Gentle processing of dough


– Long resting times for dough

– WP Kemper Bowl Tipper

– WP Kemper RELAXER

– WP Kemper Proofer

– WP Kemper Small Pastries Line

– WP Bakery Cooling POWERCOOLER

– WP Bakery Cooling Spiralfroster


WP BAKERYGROUP

tam

men

.de

SALES

EMIL KEMPER GMBHLange Straße 8-10 33397 RietbergGermany Fon + 49 (0) 5 244 -402-0 Fax + 49 (0) 5 244 [email protected]

The WP BAKERYGROUP has branches in France, Italy, Belgium, Austria, Russia and the US.

In addition, representatives with service centres are located in every region of the world.

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© 2006 by WP BAKERYGROUP, Stand 09/06, printed in Germany, ® = registered trademarkInformation contained herein is not legally binding. Information is subject to change, particularly as a result of technical improvements.

Documents

korr broetchen mx f31 - wp-l.de · WP BAKERYGROUP COMMENTS ON IBA 2006 “If you’re looking for a strong partner for bakery equipment, then such a partner shouldn’t just build