WP technology in daily use

Artisanal and industrial bakery companies around the world rely on solutions and know-how from WP.

Roll baking systems

Ovens for bakeries & loading systems

The machine whisperer

Ernst Joast is a visionary, innovator, and forward-thinker in the baking trade at the foot of the Lienz Dolomites. Someone who forges his own path – not solely on the mountain. A calculating mind, a bon vivant, and a stickler for quality. “It all fits together perfectly here,” he says. Read more about how the WP SELECTA MODULAR baking system for small bakery items, equipped with a MULTIMATIC PRO dough divider and the ROBOMATIC loading system, has been successfully operating in production.

Taking employees into the future

The Burkard Bakery in Pommersfelden, Germany combines authentic craftsmanship with modern technology to reduce employee workloads while preserving the spirit of traditional products. Toni Burkard, a ninth-generation baker, relies not only on machinery but also on trust and collaboration.

Tradition meets technology

Master baker and confectioner Christian Sieberer, managing director of Sieberer KG in Filzmoos, Austria, knows the market, its costs and how to optimally utilize the advantages of the WP MULTIROLL small pastry system for the product range.

Product variety of the highest quality

Why the MINIROLL is a good choice: The managing directors of the Weber bakery in Davos, Switzerland, have opted for the MINIROLL bread roll production system from WP.

Kreitmaier Bakery: Reduce energy consumption and costs long-term

In October 2023, during the alert phase of the Emergency Plan for Gas for the Federal Republic of Germany, Kreitmaier Bakery in Grafing near Munich put its new production facility into operation, which features five gas-fired WP ROTOTHERM rack ovens and a RETHERM heat recovery system. The waste heat from four rack ovens, the fully automatic proofer, and the flash freezer is used to heat all the processing and heating water required for the facility building and the washers. Read how the bakery has permanently cut its energy costs.

Picking up speed with the STEWARD

Thollembeek Bakery based in Bretten, Germany operates 60 branch stores in the Kraichgau region and beyond. Since 2018, Annika and Marc Thollembeek have been upholding a 110-year-old baking tradition in the Kraichgau region to preserve what is good and to yet venture into new things.

Story of Success: Bäckerei Scholderbeck

Wood-fired oven PELLADOR achieves differentiation and high output

Bernd Sigel, managing director of the Scholderbeck bakery in Weilheim, Germany highly appreciates that the PELLADOR not only makes work easier for his employees, but also that it reduces fuel costs by 70% compared to a conventional wood-fired baking oven.

WP Vacuum cooler in daily use

Why the best croissants are now baked in Seoul

In Tae Eon runs a bakery in Seoul following the French baking tradition. In this case, nomen est omen, as his name translates into “man of great speech”. He is a social media start in his home country. Le Pain’s products are now presented in 200 stores like jewelery in display cases and on presentation platforms, and the croissants are individually vacuum-sealed.

Product quality improved with vacuum technology

After six years master baker and confectioner Torben zur Horst from Stadland-Alse, Germany says with conviction: "I would do it exactly the same way again." Especially because, as a baker specializing in "pure nature," he can now produce breads and baked goods of a quality previously unattainable with VACUSPEED vacuum cooling.