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.

Ovens

Robust & powerful

Baking technology

Machines and systems for bakeries with artisanal production

With innovative ideas, WP Bakery Technologies has been setting standards in bakery technology for more than 135 years. This is proven by countless patents and the high reputation that the future-oriented technology enjoys worldwide. We always incorporate the latest developments in technical and technological research into our ovens, machines and systems as the standard.

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Dividing & Moulding bread rolls

Low-maintenance dough dividing and round-moulding machines for particularly gentle dough processing, maximum weight accuracy and flexibility due to a large weight range.

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Bread roll systems

Bread roll systems for the production of bread rolls of all types and shapes. Discover the multifaceted world of our bread roll systems, and their exceptional capabilities!

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Loading & Unloading

Manual, semi-automatic or fully automatic loading systems for the loading and unloading of deck and production ovens. Discover the reduced workload and economic efficiency that our loading systems provide!

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Baking

Deck ovens, rack ovens and tunnel ovens for uniform baking results reproducible at any time. Introduce the long oven construction tradition of WP and our ovens’ exceptional quality to your bakery!

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Vacuum conditioning

Long-lasting freshness and maximum product quality through vacuum cooling. Discover the enormous potential this technology offers, and why our VACUSPEED is the ideal solution to this end!

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Instore baking

Easy to use and stylish instore baking ovens for bakeries, hotels, POS, supermarkets and other food retail businesses. Ready-to-eat fresh baked goods at any time!

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WP Energy

WP ENERGY: Possibilities for energy saving and to secure the energy supply

Constantly using energy sparingly is one of the most important starting points for running a production plant profitably. 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.

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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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Ovens for bakeries

Automated production ovens for maximum baking quality

WP Bakery Technologies bakery ovens embody experience from over 140 years and technologies resulting from continuous research and development – Made in Germany. For the best crumb and crispness when baking bread rolls and bread.

Deck ovens

Extremely uniform baking results repeatable at any time – and of course over a period of many decades. Every single one of our deck ovens has to meet this clearly defined requirements.

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Wood-fired ovens

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.

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Rack ovens

Energy saving at its best! Our rack ovens are utilized wherever large quantities of small baked goods are baked economically efficient to meet highest demands. Simple operation, efficient baking, and unmistakable results.

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Instore baking ovens

WP instore baking ovens bring the experience of traditional oven technology to the store, and stand for highest standards of baking quality. Customized to match your corporate colors.

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News

News

Innovatives Vakuum-Verfahren eröffnet ganz neue Dimensionen

VACUSPEED lautet die Zauberformel zur Optimierung von Backprozessen. Mit dem patentierten WP Vakuum-Verfahren kühlen Backwaren gegenüber anderen Methoden deutlich schneller ab, optimieren dadurch den gesamten Arbeitsprozess und antworten gleichzeitig auf das aktuelle Thema „Personalmangel“. Nachtarbeit kann auf den Tag verlagert werden, Sie erhalten perfekte Backwaren in bester Qualität, und Ihre Mitarbeiter sind zufrieden.

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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.

ROTOTHERM RE 860 Shop

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.

PELLADOR

ROTOTHERM Green Heavy Duty - now also electrically heated

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

 

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