Blog · Page 12 · WP Bakery Group USA Industrial Bakery Equipment

Inside the Install: Crazy Dough’s Pizza, Newport, RI

By Peggi / July 25, 2011

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…

Meet the WP Bakery Group USA Team Evelyn

By Peggi / July 18, 2011

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,…

Behind the Scenes at the Kemper Test Center

By Peggi / June 30, 2011

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…

IDDBA 2011

By Peggi / June 17, 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,…

Grocery Headquarters Magazine (May 2011), "Hot Out Of The Oven"

By Peggi / May 31, 2011

Grocery Headquarters Magazine (May 2011) features in-store baking equipment, including the Superior Tower, in Hot Out Of The Oven.

Welcome!

By Peggi / May 26, 2011

Welcome to the new WP Kemper Bakery Systems website! We’ve made a lot of changes over the past year at WP Kemper Bakery Systems. We’ve brought on Jim Souza as…

Evolution Donut Line Produces Donuts With Less Fat and Less Waste

By Peggi / May 9, 2011

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…

Baking & Snack Magazine (March 2011), "Bake to the Future"

By Peggi / March 31, 2011

Baking & Snack Magazine (March 2011) features artisan bread equipment, including the Quadro Filius, in Bake to the Future.

Baking & Snack: Giving Artisans a Hand

By Peggi / March 1, 2011

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…

Baking Management Magazine: Education Before Expenditure

By Peggi / February 28, 2011

Supermarket News, formerly Baking Management Magazine (February 2011), features the Matador deck oven in Education Before Expenditure (article is no longer available online.)