Blog Posts
Exploring the WP Kemper Evolution Donut Line: A Revolution in Baking
Our WP Kemper Evolution Donut Line is designed to streamline donut production while maintaining the quality and consistency that bakers expect from WP Kemper industrial bakery equipment. Let’s delve into the features, advantages, and the impact this equipment can have on your industrial donut production. What Makes the WP Kemper Evolution Donut Line Special? The…
Kemper Bakery Systems Certificate Awarded to WP’s Robert Larson for Tewimat Repair and Maintenance
Our own Robert Larson of the WP Bakery Group USA Service Department was awarded a Kemper Bakery Systems Certificate for completing the Tewimat course at WP Kemper Bakery Systems in Dinkelsbühl. Robert has always had an excellent understanding of our equipment, but now, he is even more proficient in all things Tewimat, including the functionality…
Enhance Your Bakery’s Efficiency with our WP Haton DecoSeeder
The Role of our WP Haton DecoSeeder in Modern Automated Bread Lines In an industry where speed and precision are paramount, bakery production is a world unto itself. That was until the creation of our WP Haton DecoSeeder. It’s groundbreaking automatic bread line technology for seeding dough pieces all around after the final moulding. The moulded dough…
Our WP Rototherm Green Heavy Duty Rack Oven allows for 2 rack trolleys
Maximizing Industrial Bakery Space with our WP ROTOTHERM Green HEAVY DUTY Rack Oven Our WP ROTOTHERM Green HEAVY DUTY rack oven connects the baking surface of two small rack ovens and thus provides space for two adequate rack trolleys. Two rack trolleys next to each other in one oven… is that even possible? It most…
The WP Kemper 3-Zone Mixing Principle: Perfect Dough, Every Time!
Our WP Kemper 3-Zone Mixing Principle: Discover the Science Behind It Our WP Kemper 3-Zone Mixing Principle…an innovative mixing method consisting of three individual zones, all instrumental to the process of producing high quality dough. It focuses on transforming maximal energy into minimal water and organized gluten development, guaranteeing flawless results every time. Our WP Kemper 3-Zone…
Rare to find sales people like that these days!
Congratulations to Jessica Gingrich for a job so well done! One of Jessie’s clients wrote to us yesterday to compliment her on her follow-up and assistance. It was such a warm and wonderful letter that we just have to share it! The subject line of the email got our attention right off the bat…”Our sales…
Baking & Snack: Dividers and rounders are keys to efficient bread and roll operations
Dividers and rounders must check a few boxes for bakeries. Accuracy comes first, as bakeries need to make sure dividers are hitting weight or volume targets without going over, which can be challenging with yeast-raised products in bakeries with fluctuating temperatures. Rounders need to be flexible and gentle, sealing the seams and creating a fine…
Baking & Snack: Keeping doughs cool keeps [bakery] machinery running smoothly
Maintaining consistent dough temperatures will help dividing and rounding machinery run smoothly. This can be a challenge when temperatures in some bakeries can fluctuate wildly. “If the bakery is not temperature controlled, then it is necessary to train the staff with the proper know-how regarding hydration and flour,” said Nate McDermott, director of customer service,…
Baking & Snack: Take the right steps to make changeovers easy for dividers and rounders
Changeovers often require swapping out or adjusting dividing and rounding equipment, although parts can often be exchanged within minutes. There are certain steps that need to be taken for each piece of equipment. “In our case, it would be that the divider operator has the correct double screw, insert size and/or gauging block in the…
Baking & Snack: Don’t get stuck when making gluten-free pretzels
Although most pretzel processing equipment will have the capacity to handle gluten-free pretzel production, special considerations and adjustments to equipment may be needed when processing these dry, sticky doughs. For instance, Nico Roesler, North American pretzel and snack equipment sales manager for Reading Bakery Systems, explained the benefits of using a low-pressure extruder. “Because gluten-free…