Testimonials
Backhaus Hackner
Backhaus Hackner: Thomas and Stefan Hackner
Over the years, WP has proven itself, both in terms of durability and customer service. — Thomas Hackner
For me, it's important to have trust/confidence and we have had a very good partner in WP. — Thomas Hackner
We are a good partner for WP and WP is a good partner for us. — Thomas Hackner
We looked at different machines, but decided on the Multimatic. It's top-notch in terms of construction, stability and precision. — Thomas Hackner
…there are also great, innovative things that you couldn't do with machines ten years ago. Suddenly, it is quite possible due to the new technology. This is where WP steps in. — Thomas Hackner
We bought two new machines this year, that shows we have been satisfied in the past. I also believe that we will do quite well with WP in the future. This is a good partner for us. — Thomas Hackner
The relationship with WP… I simply believe that we have grown together over many years. We both appreciate each other. There are also people behind it, with whom we can work well together, who actually get involved when there are problems. — Thomas Hackner
Panovo
Panovo: Marco Palma, Juan Barba, and Guillermo Conchas
The level of attention, kindness, the simplicity of the language and patience in which they explained the phases of the project, how to deliver the product, their level of responsibility - it was an enriching experience for me that I will never forget. — Juan Barba
Working with Kemper, I have never before witnessed this level of knowledge, technology and structure in any other company dedicated to this line of business. — Juan Barba
The way they solved things and the level of control they have over their processes, the speed with which the whole project is carried out on their part, the way they respond, the technical support - working with Kemper was a wow experience! It was inexplicable. — Juan Barba
Precision in the weight of the donuts, plus or minus one gram is impressive. We had not seen that in any other line. It’s awesome. — Juan Barba
The consistency, the uniformity in production that we have throughout the days, throughout the months – it’s impressive. — Juan Barba
Whether mechanical, operational or technological, they were able to resolve issues on all levels. — Guillermo Conchas
WP Kemper gave us the confidence, strength and tools to make a different kind of high quality visually attractive donut, different from anything else offered on the market. — Guillermo Conchas
Otto Bakery
Otto Bakery: Thao Pham and Christian Leitzinger
[With WP,] we were able to completely leapfrog all market competitors, evolutionary leap; lower our unit costs, energy costs; our waste ratio collapsed and that just led to us being able to scale the business factors more than we were able to before and allowed us to become the leading player in industrial bakery here in Vietnam today. — Christian. Leitzinger
We needed to find a supplier who could provide not only capacity, but a solution to our growth challenge and a roadmap for our product portfolio. Those three parts really anchor all industrial production and enterprise growth. WP came in with a solution to all of three of those. — Christian. Leitzinger
What we've been able to build with the support of the WP equipment has been remarkable. We built an entire company through one solution. That single solution has led to the country being able to have extremely affordable, extremely high quality industrial bakery products. — Christian. Leitzinger
We visited all of the large industrial bakery companies and toured factories, tested equipment, tested formulas. In the end, WP does provide a holistic solution, which was quite cost-effective and very suitable for our dough type. But more than that, the line flexibility was the highest we had seen from all of the other companies. The line allowed us not only to be cost-efficient, it allowed us to find new ways to scale our company with one toolset. — Christian. Leitzinger
WP provided a complete solution. That solution allowed us the confidence to put it in our building and launch our dream. — Christian. Leitzinger
We had to agree together on a product plan, a product roadmap, and a vision for our business. They were not selling us a piece of equipment. We were working together to develop a solution to help me scale my enterprise for the decades to come. — Christian. Leitzinger
…relationship is quite critical in any business, but particularly in industrial baking when the line is not necessarily for capacity. Each investment brings creativity into your organization, and that creativity always needs some technical support and sales support. Harold's been critical in helping us evolve our business… — Christian. Leitzinger
Heidelberg Bread
Heidelberg Bread: Dan and Boyd Bissell
WP – they’re right there. They have everything we need and there’s somebody always at the other end of the phone. — Dan Bissell
With the [WP] machines now, every loaf is shaped exactly the same…there's a level of efficiency with this equipment that could never be achieved by the old methods. — Dan Bissell
The breadline we have today from WP is really an amazing investment - the perfection of every loaf, not to mention the labor saving(s). — Boyd Bissell
Maypole Bakery
Maypole Bakery: James and Nenu Debono
With the WP line we found that we could do a lot of different types of products and with more capacity. The WP line resulted in more success from more productivity and reliability in the products. — James Debono
Before we had more machines, we had a machine for ciabattas, we had a machine for burgers, and hot dog buns. With the WP [Pane] line, we can do a 20, 30, 40 different types of products and with more capacity. — James Debono
Because of the efficiency of the WP Kemper line, we gain time. — James Debono
Kemper machinery is something I always dreamed of - to have high quality bread and the capacity to do so. — Nenu Debono
Bakker Goedhart
Bakker Goedhart: Jan Borgesius
In all the bakeries from Goedhart, we're trying to buy as much from [WP] Haton as we can. — Willy Boneschansker, Bakery Manager
I am a baker with a technical approach and WP Haton listened and together we were able to achieve what we set out to do with our bread. — Jan Borgesius
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.