Stone Ground Bakery's Derrick Schmerse and Tammy Hines
WP had, by far, the best products for our need. They came in and asked us, "hey, what is it that you need?" Well, we'll make it for you." They take all of these specifications that I'm wanting, and they start sending drawings back and forth and, it's like this custom piece of equipment.
We are a wholesale bakery. All natural. Clean labels. We were probably spending about $5,000 a month just trying to keep our old mixers going. We were having too many breakdowns. On the hamburger bun line, we were struggling to keep up. We don't get to say, "oh, today we're not going to make this product." That's not an option. Trying to find companies that can service the middleman…it's hard to find.
I went from using 6 employees to do the volumes that I'm now using two employees. I cut down the hours of production time and that leaves an extra hour or two that day that I can be producing something else.
The flexibility of the equipment…being able to do different types of products…you get a much better turnout…a much more consistent product…a much safer product because you aren't having so much of a hands-on.
It's an amazing savings. It pays for itself in a couple of years.
The mix time with the [WP KRONOS PRO] dual spiral mixers is less than half the time so I'm able to produce more dough weight with two mixers than I was able to produce with three single spiral mixers.
The consistency of the mix is better because it's a shorter development time which creates less time for error.
You can do anything you want with these computer systems. You can stop the mix. You can raise the head. You can add fruit. You can add different grains.
My name is Tammy.
I'm Derrick with Stone Ground Bakery out of Salt City, Utah and I'm a raving fan of WP.