Blog Posts
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.
Welcome!
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 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…
Evolution 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 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…
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.
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 sheeted dough pieces are precisely portioned, WP Kemper offers a new delta robot cutter that uses machine vision to accurately cut the dough within ±1%…
Baking Management Magazine: Education Before Expenditure
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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