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140 years of WP innovative bakery technology for trade

Passion for advanced technology has been the brand essence of WP BAKERYGROUP for 140 years. This is exemplarily reflected in the focus topics of the anniversary year: intelligent mixing, gentle production from the dough strip, efficient production of classic small baked goods, fast lye application and technology for the very best baking quality, as the well-proven WP ovens, WP MATADOR and ROTOTHERM. WP will present 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 (no. 415) at the Internorga, from 15 to 19 March, 2019, in Hamburg.

140 years of bakery technology for trade – Hermann Werner and Paul Pfleiderer laid the foundation of today’s WP BAKERYGROUP in 1879. With its five competence centers, the group of companies covers every step of the baking process from a technical perspective. The exhibits at this year’s Internorga are exemplary of pioneering innovations and further improvements, as well as of well-proven machines and systems.

Intelligent mixing:
The mixer that can sense

The success story of WP BAKERYGROUP began with a mixing machine, launched in the German market by the two founders Herman Werner and Paul Pfleiderer at the end of 19th century. A ingenious invention, which they had patented. The two could certainly not imagine how this technology would further develop. Today, KRONOS intelligent mixer is the best example of how much the group of companies focuses on the future. The KRONOS digital achieves dough in reproducible, always constant dough quality, irrespective of the raw material properties and ambient conditions, as well the employees’ know-how, because it is able to take defined influencing variables into account, perform control independently of personnel, and adapt the process to fluctuating raw material and environmental parameters. The mixer thus stops the mixing process at the optimum point in time. Like all versions of the KRONOS wheel-out spiral mixer, it works according to WP Kemper's own 3-zone mixing principle with guide bar and spiral, so that the ingredients can be mixed quickly and completely for very good mixing results. 

KRONOS digital

Dough strip: Product variety on a single system
In the past 140 years, WP BAKERYGROUP has been pioneering work in many areas of processing. For example, it made the mechanical production of square bread rolls possible in the first place. The efficient production of a wide range of products is an important issue for many bakeries. The PANE dough strip system was specifically invented for this reason. Be it round, square or long-rolled bread rolls, ciabatta or bread: different modules, such as the new long moulder or the patented baguette station, allow an almost infinite product variety and support the development of own product ideas, as the system can be subsequently expanded thanks to its modular concept. With the PANE KOMBI it is even possible to produce rustic and classic products on a single system. Even soft, pre-proofed dough can be processed particularly gently with the integrated dough strip former and the S-shaped roller frame.


Small baked goods: Flexible, precise and gentle production
Die MULTIMATIC is a particularly well-proven head machine. A long tradition at WP BAKERYGROUP involves continuous enhancement, as the latest versions, MULTIMATIC Pro and MULTIMATIC Vario, stand proof.
All conventional types of roll dough in a weight range of 25 to 600 g and an hourly output of up to 2,000 dough pieces per row (depending on the machine type) can be processed with it. The new dough dividing unit of the MULTIMATIC Vario can be exchanged quickly. This makes it easy to change the number of rows of the dough divider and round-moulding machine and allows very flexible production. The newly developed VP 200 pre-portioner is another equipment component upstream of the MULTIMATIC head machine. It reduces the pressure from the hopper, keeps the conditions for the dough divider permanently constant and thus guarantees a particularly gentle, weight-accurate dividing process.


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 by bakers all over the world. Its latest generation is equipped with the new WP NAVIGO 3 control with video capability. The new oven control also includes the EASY MOD function, specially developed for instore baking. With its colored visualization and a clearly designed interface, operation of the WP MATADOR STORE instore baking oven is simple and safe, even for semiskilled personnel. The Colour Edition version of the instore baking oven is a perfect example of how the design of our technology has further developed. Be it stylish red, bright yellow, fresh green or the bakery store’s traditional color – the enameled surfaces of the WP MATADOR STORE Colour Edition can be customized in countless RAL colors as desired.


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.


Lye application: The ALLROUND lye application machine is the fastest
WP Riehle is the youngest member of the WP BAKERYGROUP family, and the specialist for fat baking, tray cleaning and lye application. Lye can be applied efficiently and in high quality to up to 400 trays per hour with the ALLROUND. At this maximum production quantity, the ALLROUND is the fastest lye application system in its class currently available on the market. It also achieves particularly good results in lye application thanks to the combination of two lye curtains with the patented WP Riehle lye shower. A much larger quantity of lye thus comes in contact with the dough piece, so that the lye is uniformly applied without spots, streaks or bubbles, even at high speeds.