Whole G Bakery

Whole G Bakery's Andrea Corazzini

A perfect bread starts with the right mixing, the right shaping, the right oven. KEMPER mixers are incredibly robust machines. They are still spinning probably after 40…50 years of use and abuse. As an investment point of view that's always an incredible thing.

When we saw equipment like WP, we realized that we were in front of a much better situation to prepare what we wanted to prepare.

When it comes to small pieces, you cannot be competitive until you get an automatic machine. The Miniroll…I love it because it's very reliable. I can understand it very well. All I have to say is that we need to do 5,000 pieces of this and the next day, I see them done.

The relationship with the supplier is super important, not only knowing that the equipment I buy is - obviously - a great piece of equipment, but the people that I deal with I feel empathy with…If you find both things in a company, that's a winner to me.

When I put the bread in the oven, it's the final stage. All that care that we had put into the loaf before needs to flourish inside the oven. You don't want that piece of equipment not to be up to the task, to the task of your dream. The Matador, the big bestione, the big animal…they are incredibly powerful. When I put the bread in the oven, I can close my eyes and I know that – 45 minutes later – I have what I want.

Little by little, WP has made me become a fan of their products.

Wedemeyer Bakery

Wedemeyer Bakery's The Strain Family

You go to the customer with pure confidence. This is what you're going to get every day.

When we bought the new [WP Haton Classica] bread line, we were replacing an extremely old line. It was massive. It was probably four times what it is now. There's one person that runs the divider and that divider hits a pound and a half every single time.

The next step in the process is the initial rounding…and then it goes into our overhead proofer where it is gently flipping it over and letting it rest.

The final step is the moulding and – whether it's 20″ long or 6″ long – it's really easy to adjust and to set… and it allows us to run some artisan bread because of how gentle it is on the dough.

That equipment solved a lot of issues for us. It really took us to the next level.

When asked by other bakers, you know…"what do you think of this piece of equipment or that piece of equipment?" I will usually steer them towards WP.

We saw the demand for specialty rolls. I watched the [Miniroll] roll line run and, after 5 minutes, I knew that was the roll line that we were going to buy. We were getting calls from customers the first week, saying "the rolls have been great. What other rolls do you have?" and that has allowed us to grow that segment of the business tenfold.

I can adjust the pressure, the rollers, the pockets, and I can let it rest for a little bit. I can interchange pans with just the press of a button. No other machine we looked at could do that.

Everything just looks so much better. It's night and day. It is my favorite piece of equipment here.

They tell me exactly what the machine can and can't do. And, if I ever have an issue, it's going to get solved in a timely manner.

With the old ovens, when we would take a rack out of the oven and shut the oven door, we could lose 40°. [With our Rototherm Green Rack Oven,] we don't have that issue now.

My night-time baker…his job went from a full 8 hours of baking to roughly 6 hours. We also saw savings in our gas prices …10%. It was right on the money.

You can bake 1,000 dozen of one item…switch very quickly to 200 dozen of another item…require steaming, temperature, air velocities…these ovens allow us to do that. You can control the crust, the thickness of the crust, the color…it's rack in, rack out, rack in, rack out.

The first night that we had all the ovens up and running, we were done 2½ hours earlier than we normally are.

I trust them.

My name is Paul Strain…

My name is Eric Strain…

I'm Larry Strain of Wedemeyer Bakery…and I'm a raving fan of WP.

Stone Ground Bakery

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.