Baking technology for bakeries

We work for bakeries with artisanal production – and have been doing so for a long time now. Our innovative technologies are incorporated in process solutions and machines.

Baking technology

For the perfect overall process

Dough dividers & round-moulding machines for small bakery items

Automatic dividing and round-moulding at the highest level: stress-free and with maximum weight accuracy.

Dividing & moulding

Perfect moulding results – day after day

Bread roll systems

Flexible systems for variety and economic efficiency in the production of small bakery items.

Bread roll systems

Variety & economic efficiency

Ovens for bakeries

Whether deck ovens, rack ovens or wood-fired ovens – Production ovens from Werner & Pfleiderer have been an investment in the future for generations due to their guaranteed long service life and energy efficiency.


Robust & powerful

Baking technology

Optimization of baking processes

Vacuum cooling: Innovative vacuum process opens up completely new dimensions

VACUSPEED is the magic formula for optimizing baking processes. With the patented WP vacuum process, baked goods cool down much faster than with other processes, which optimizes the entire work process and at the same time takes into account the current issue of "lack of staff". Night work can be shifted to the day, you get perfect baked goods of the best quality and your employees are happy.


WP BakeryControl: Centralized data control in bakeries

WP BakeryControl is the repository and controller of all your baking data. The app allows storage, display and export of oven, recipe and production data. Installation via plug&play is child’s play, and the software can run on your mobile devices at any time.




Our ROTOTHERM GREEN rack oven goes Shop

The ROTOTHERM family is complete: The ROTOTHERM GREEN 860 will premiere at the südback 2022. It has been designed as the ideal baking oven for large, high-turnover stores and pre-checkout areas in shopping centers.


Optimization of heat transfer in the WP ROTOTHERM Green rack oven

The purpose of an oven is to transfer heat energy to the baked goods. This involves the use of three types of heat transfer: radiation, conduction and convection. The following advantages result from the significant improvement in the air flow properties.

Optimization of heat transfer

Real wood-fired bread from the PELLADOR

Improved properties of our PELLADOR wood-fired oven

Just like historical wood-fired ovens, our wood-fired ovens have an open flame that burns directly into the baking chamber, providing the baked goods with the typical wood-fired oven aroma. Heated with renewable energy and also carbon-neutral. The basic principle of a wood-fired oven is always to store the energy necessary for baking in the baking chamber mass (lining with thick firebricks), since it is not possible to supply energy during baking. In order to use the energy stored for the baking process as completely as possible, all other energy losses, such as radiation losses, must be minimized. Therefore, our wood-fired ovens are insulated to the maximum, ranging from the thick-walled door to the side walls and back wall.


ROTOTHERM Green Heavy Duty - now also electrically heated

Whether oil, gas or electricity: The ROTOTHERM Green Heavy Duty now covers every type of heating in an energy-saving manner. With the ROTOTHERM Green, the hot air is directed over the entire nozzle wall onto the baked goods. As a result, the same good baking results are achieved at every point of the baking trolley or several baking trolleys. The optimized air flow brings more energy into the dough pieces, shortens the baking time and makes the baked goods particularly juicy.



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