Excellent quality donuts from the Weinviertel
“In this year’s Falstaff donut poll, we were voted Lower Austria’s favourite donut baker by Falstaff readers for the sixth year running. This accolade confirms our commitment to genuine craftsmanship, living tradition and uncompromising quality. Our donuts are made according to a traditional family recipe dating back to 1899. We use a pre-ferment, which used to be known simply as ‘Dampfl’. The dough is deliberately given time to mature, as this has a decisive influence on its taste, texture and digestibility. To this day, time remains the most important ingredient in Geier’s baking. Alongside the popular classics, variety is also at the heart of what we do: from vanilla cream donuts to Waldviertel plum jam donuts and nougat donuts, right through to fruity specialities such as the strawberry donut, filled with real strawberry purée, and this year’s new addition, the refreshing lime donut. All varieties are made without palm oil, using regional ingredients and to the highest artisanal standards. A heartfelt thank you to our staff for their daily dedication, and to all our customers and Falstaff readers for their votes.”
Excellent donuts are made where craftsmanship meets precision technique
Top-quality products are no accident – they are the result of skilled craftsmanship, high-quality raw materials and reliable, precise technology.
A striking example of this is Geier – Die Bäckerei, which produces its donuts using the WP RIEHLE Linie 2000 Variostation and has been recognised by falstaff magazine for its outstanding quality.
This recognition underscores what many of our customers have been saying for years:
Consistently high quality starts with the deep-frying process.
The Linie 2000 Variostation – technology that ensures consistent quality
The system in use is a Linie 2000 Variostation, comprising two deep-fat fryers with a shared, ergonomic worktop. The system is specifically designed to meet the requirements of modern artisan and chain bakeries and offers the following key features:
- Precise temperature control for even browning and a consistent pastry texture
- Optimised fat circulation for longer service life and consistently high-quality fat
- High process reliability even when switching between different types of pastries and doughs
- Ergonomic workflows combined with high hourly output
It is precisely when baking donuts – where volume, texture, fat absorption and colour must all come together perfectly – that the 2000 series demonstrates its technical strengths. The result is consistently high-quality products, regardless of the operator’s form on the day or the production volume.
Tried and tested in the market – valued by tradespeople
The WP RIEHLE Linie 2000 has been one of the most popular and successful deep-frying systems in our range for many years. It stands for:
- robust stainless steel construction
- durable components
- high return on investment
- flexible applications for a wide variety of boiled pastries
The fact that this technology is now officially used to produce award-winning donuts confirms our status as a mechanical engineering partner to the baking trade.
The best donuts need more than just recipes – they need a technique you can rely on.
We would like to congratulate Geier – Die Bäckerei on winning the Falstaff Award and thank them for placing their trust in WP RIEHLE.
In action:
Deep fryer
Linie 2000 A Variostation
- 2 deep fryers, size 48
- Manual and automatic operation are possible
- Automatic steam lid
- 10 baking programmes with up to 4 baking times
- an audible signal when the baking time is over
- automatic raising of the baking basket at the end of the baking time
- Protection of the automatic unit when the fat is cold (temperature cut-out)
- Programmable oil change indicator
- digital heating control system for minimal temperature fluctuations
- Timed heating control to prevent fat from burning on the heating coils
- shared central table
- turning basket
- trolley
- Swivel and fixed castors for moving the equipment
