Blog Posts
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 New Haven, Connecticut, Whole G. The first thing that I had to ask was, “What does Whole G stand for?” Well, it stands for Whole…
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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 expanding into Newport, Rhode Island. Crazy Dough’s Pizza is well-known in the Boston area, and their pizza is award winning. In fact, their pizza was…
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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, and she has a strong mechanical, administrative, and facilities background. As Director of Customer Services, Evelyn is the customer contact for: Parts support and sales…
Read MoreOur 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 to a bakery environment and test the equipment with their recipes and the same ingredients they’d use back in their own bakeries. Here’s a behind-the-scenes…
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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, bakeries and cafés. Working the booth this year was our Vice-President and Director of Industrial Sales, Jim Souza, and our Director of Instore-Food Service, Shawna…
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Grocery Headquarters Magazine (May 2011) features in-store baking equipment, including the Superior Tower, in Hot Out Of The Oven.
Read MoreWelcome 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 our Vice-President and Director of Industrial Sales. Now, for the first time, the entire industrial line of WP Bakery Group equipment is available to bakeries…
Read MoreDonuts 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 production processes, where the dough pieces have inner and outer cutting edges, the WP Kemper donut module cuts the dough pieces only on the inner…
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Baking & Snack Magazine (March 2011) features artisan bread equipment, including the Quadro Filius, in Bake to the Future.
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Supermarket News, formerly Baking Management Magazine (February 2011), features the Matador deck oven in Education Before Expenditure (article is no longer available online.)
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