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

World of products

think energy


Consistently using energy sparingly is one of the most important staring points for running a production plant profitably. In the production process of a bakery, there are three areas in particular whose energy efficiency must be critically considered and permanently developed and fine-tuned: production planning, energy recovery, the use of energy. The use of all possibilities for independent energy generating and a critical choice of the preferred energy source co-decide for the success of a bakery. In the production process of a bakery, there are three main approaches to achieving a secure energy supply: own energy production, own electricity generation, the choice of energy sources.

PDF: WP Energy


Today more than ever, energy procurement must be evaluated the background of dependence on the supplier. Wouldn‘t it be best to be as independent as possible from energy suppliers? To generate the energy needed for production ourselves? And then sustainably? The use of photovoltaic systems on one‘s own or third-party property or participation in wind farms can make a significant contribution to an independent energy supply today. If the company owns its own forest, it may be worthwhile to use a wood pyrolysis system. Or it might be a good idea to generate energy from biomass if there is enough of it available. And as far as one of these ways or their combination is not sufficient for a complete energy supply, the reduction of purchased energy always makes sense.


In order to counteract the increasing dependence on public electricity suppliers, the use of a combined heat and power plant is recommended. How can bakeries become more independent of the public electricity supply? How can they best generate electricity on their own? In bakeries, more and more equipment is operated with electrical energy. The refrigeration technology used, which serves both to increase efficiency (large batch sizes, daily work) and to improve quality (long-term management), is almost exclusvely electrically operated. The demand for electricity in bakeries is continuously increasing and alternatives are being sought more and more intensively. The use of alternative energies, which are obtained via photovoltaic or wind power plants, is an obvious option and should be pushed in any case. The disadvantage, however, is the limited reliability of this electricity generation. With combined heat and power (CHP), on the other hand, a constant, weather-independent electrical output can be called up.


A wide range of energy source is available for heating the ovens. But which is the best? And which is the safest? Which energy source offers the greatest security of supply? Which energy source is the cheapest? What is the right compromise? Self-supply of energy is usually not sufficient, but should be expanded as far as possible. But what comes next? Until now, natural gas has been the cheapest, most convenient and also one of the most efficient energy sources. But things look different today. So let‘s look at alternative options, their advantages, their disadvantages. Each owner must decide individually about a possible general change in the energy supply of his company. Or possibly about splitting in order to avoid too much dependence.


Optimising energy consumption is the order of the day: use a little energy as possible; use as much energy as necessary! How much energy do your machines and ovens consume right now? How much of it could be saved? We offer modules that are each energy-efficient in their own right. We offer our customers high-performance oven modules whose use/installation achieves significant energy savings – for rack ovens and also for deck ovens. Whenever an old oven is in use, it is worthwhile to invest in new technology with efficient counterflow heat exchanger and optimised flow technology. The ROTOTHERM® Green, for example, offers a certified energy saving of 28.7% compared to the previous model.


The digital production management: planning of oven and machine use, reduction of energy consumption, minimising of waiting times.
What should be produced, how, when and in what order? What is the optimal production planning? How can energy consumption be optimised? We make the production process transparent. There are a number of adjusting screws that can be fine-tuned in the course of production to save as much energy as possible: setting up the daily production schedule, planning the use and occupancy of machines, especially the planning of oven starts, oven occu-pancy and the avoidance of idle times, the choice of optimal recipes and the monitoring of ongoing production. All this should be reflected in the energy consumption statistics and batch reports at the end of the day. What more does WP BAKERY CONTROL offer? Data are stored and analysed, deviations are detected and reported – stationary and mobile, anywhere and anytime.


Machines, systems and baking technology
for bakeries with artisanal production

WP Bakery Technologies has set the standards in terms of baking technology for more than 135 years. Countless patents and the high reputation enjoyed by the pioneering technology worldwide provide ample proof for it. A customer focus is what drives our efforts to always produce customer-specific solutions. As market leaders, we feel we have an obligation to always incorporate the latest advances in technical and technological research in our ovens, machines and systems as a matter of course:

  • Dough divider & moulder rolls
  • Roll lines
  • Loading
  • Multi-deck ovens
  • Rack ovens
  • Vacuumcooling
  • Instore baking

Dough divider and round-molding machine MULTIMATIC PICO

max. 1,400 pcs/h/row
weight range: 24 – 350 g
artisan, 1 till 2 rows


Dough divider and round-moulding machine MULTIMATIC C

max 1,700 pcs/h/row
weight range: 25 – 150 g
artisan, 4 till 6 rows


Dough divider and round-moulding machine MULTIMATIC PRO

max 1,600 pcs/h/row
eight range: 24 – 150 g
4 till 6 rows


Dough divider and round-moulding machine MULTIMATIC VARIO

max 1,800 pcs/h/row
weight range: 25 – 600 g
1 till 5 rows

Abbildung der Maschinen TEWIMAT mit TW PLUS

Dough divider and round-moulding machine TEWIMAT / TEWIMAT SOFT with TW PLUS

max 2,000 pcs/h/row
weight range: 28 – 600 g
industrial, 3 till 10 rows


Dough divider and round-moulding machine TEWIMAT SOFT

max 2,000 pcs/h/row
weight range: 28 – 300 g
industrial, 3 till 10 rows


Dough divider and round-moulding machine TEWIMAT

max 3,000 pcs/h/row
weight range: 28 – 300 g
industrial, 3 till 10 rows


Slit roll baking system ROLLPROFI

compact, max 5,625 pcs/h
weight range: 24 – 85 g
cut, round, long-rolled rolls, double rolls


Form baking system FORMPROFI

compact, max 4,000 pcs/h
weight range: 40 – 67 g
stamped, round


Bread roll baking system MINIROLL

compact, max 7,500 pcs/h
weight range: 35 – 150 g
long, round


Roll line

modular, max 9,000 pcs/h
weight range: 35 – 150 g
stamped, cut, long, round

[Translate to Englisch:]

Bread roll baking system MULTIROLL

max. 12,000 pcs./hour
Weight range: 25 – 250 g
round moulded, stamped, long-rolled, flattened, braided, wrapped, seeded

Entladen eines Ofens mit dem Beschickungssystem PAGE

Loading system PAGE


[Translate to Englisch:]

Multi-deck oven MATADOR

baking area: 8.0 – 19.0 m²
heated by: oil/gas/electric
loading: manually


Multi-deck oven MATADOR MDE 1-/2-fold

baking area: 4.0 – 14.4 m²
heated by: direct electrical
loading: manually


Multi-deck oven MATADOR MDE 3-fold

baking area: 11.5 – 17.28 m²
heated by: direct electrical
loading: manually


Multi-deck oven MATADOR MDV

baking area: 12 – 43.2 m²
heated by: oil/gas/electric
loading: automatable


Wood-fired deck oven PELLADOR

baking area: 4.8 – 21.6 m²
heated by: pellets
loading: automatable


Rack oven ROTOTHERM Green

baking area: 10.0 – 13.8 m²
heated by: oil/gas/electric
with rotating trolley

[Translate to Englisch:]

Rack oven ROTOTHERM Green drive through

baking area: 10.0 – 13.8 m²
heated by: oil/gas/electric
with rotating trolley


Double rack oven ROTOTHERM Green HEAVY DUTY

baking area: 20.0 – 22.0 m²
heated by: oil/gas/electric
with rotating trolley

WP UNITHERM – Rack oven for bakeries

Rack oven UNITHERM

baking area: 5.9 – 11.9 m²
heated by: oil/gas/electric
with stationary trolley


Rack oven WINNER

baking area: 12.6 – 16.8 m²
heated by: oil/gas/electric
with stationary trolley


Vacuumcooling VACUSPEED® industrial

1.5 tons/h
(Capacity depending on product size and process time)

Red instore baking oven MATADOR STORE Colour Edition

Instore Baking Oven MATADOR STORE Colour Edition

baking area: 0,24 – 6,0 m²
hygienic proofing chamber


Instore baking and rack oven ROTOTHERM RE 860 SHOP

baking area: 4.0 m²
trolley height: ca. 1.60 m
sheets: 16



WP presents at the Südback 2022

On October 22nd, the baker's event of the year was started in Stuttgart! At the Südback, the WP BAKERYGROUP was focusing on two megatrends - digitization and energy, the hot topics of our time. With live demonstrations, specialist lectures and the presentation of the latest machine innovations, we gave comprehensive insights into the bakery world of the future.

WP presents at the Südback 2022

Our ROTOTHERM GREEN rack oven goes Shop

The ROTOTHERM family is complete: The ROTOTHERM RE 860 Shop 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.


Energy options for bakery ovens in case of supply failure or severe limitation of natural gas

Natural gas has become more widely used in bakeries in recent decades because it is more environmentally friendly and easier to handle compared to oil. In case of supply failure or severe limitation of natural gas, there are several alternatives.

Energy options for ovens

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.


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



Fully automatic loading from the bakery into the wood-burning oven baking system

New wood-fired oven baking plant for Coop. Craft quality on an industrial scale. The wood oven baking system consists of 18 decks of the WP PELLADOR series including the necessary loading and transport technology. Article published by Baking Biscuit (PDF-Download).


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.



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