Equipment

iba Bakery Tour

Are you going to be at iba this year? Do you want to learn more about the new Evolution Compact roll line? Join us for a special tour of the Riedmair Bakery! You’ll be able to experience the flexibility of the Evolution Compact — kaiser rolls, curled rolls, pizza dough, jam donuts, cheese rolls, slit…

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Donut Days

Our colleagues at WP Kemper in Rietberg, Germany recently hosted Donut Days to spotlight the Evolution Roll Line’s donut capabilities. WP Kemper invited donut producers from around the world to look into this new way of donut production and to explore new ways to produce donuts with added value. Here’s a video from the Donut…

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New Seasons Market – Fisher’s Landing

Check out this great letter we received from our friends at New Seasons Market! Dear Patricia, I want to thank you and WP Kemper Bakery Systems for our recent experience in purchasing 4 Matador Store ovens and 2 loaders for our 2011 store openings. I am pleased to say that under very difficult circumstances you…

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Chef Ciril Hitz on the Matador Store

Ciril Hitz Loading Bread into the Matador Store Oven

“Even with a small oven chamber, the fact that I don’t have to rotate is just amazing! The touch pad makes steaming a snap: it’s simple, intuitive design makes it easy to operate, and the consistency of the steaming function is phenomenal and exceeds my expectations. In general, this oven is a joy to use,…

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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 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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Behind 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 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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