Blog Posts
Whole G’s Bread – New Haven, CT
Please enjoy this guest post from Master Baker and Bakery Consultant Michael Eggebrecht. A few weeks back I got the chance to work with Andres Corazzini at his bakery in…
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Inside the Install: Crazy Dough’s Pizza, Newport, RI
WP Kemper Bakery Systems recently finished an install of a Matador Store oven in the newest Crazy Dough’s Pizza location. Crazy Dough’s Pizza is a Boston-area pizza chain that is…
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Meet the WP Bakery Group USA Team Evelyn
WP Kemper Bakery Systems recently welcomed a new member to our family. Evelyn Patnaude is our new Director of Customer Services. Evelyn has over twenty-five years of customer service experience,…
Read MoreBehind the Scenes at the Kemper Test Center
Our Kemper factory in Germany recently opened a brand-new state of the art test center. Housed at Kemper’s headquarters in Rietberg, Germany, the test center allows customers to come in…
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IDDBA 2011
WP Kemper Bakery Systems has recently returned from this year’s IDDBA’s Dairy-Deli-Bake Expo in Anaheim, California. This marks the third straight year WP has exhibited at this exposition, targeting supermarkets,…
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Grocery Headquarters Magazine (May 2011), "Hot Out Of The Oven"
Grocery Headquarters Magazine (May 2011) features in-store baking equipment, including the Superior Tower, in Hot Out Of The Oven.
Read MoreEvolution Donut Line Produces Donuts With Less Fat and Less Waste
Donuts with Less Fat, Produced with Less Dough? An industry breakthrough! This is now possible with the EVOLUTION roll line with the integrated donut module from WP Kemper. Unlike current…
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Baking & Snack Magazine (March 2011), "Bake to the Future"
Baking & Snack Magazine (March 2011) features artisan bread equipment, including the Quadro Filius, in Bake to the Future.
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Baking & Snack: Giving Artisans a Hand
Low- or no-stress dough makeup systems assist bakeries by fully automating artisan bread lines. Reprinted with permission from Baking & Snack March 2011 | By Dan Malovany Excerpt: To ensure…
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