südback 2026
Thinking about tomorrow today:simply
switch from oil or gas heating to electricity.
The new oven generation Novus X: Customized baking processes and dynamic temperature control, high performance reserves – even with rapid product changes –, precisely controllable baking parameters, distinctive crust and crumb quality, and baked goods with their own unique character.
Novus X oven generation
Thinking about tomorrow today:simply
switch from oil or gas heating to electricity.
The new oven generation Novus X: Customized baking processes and dynamic temperature control, high performance reserves – even with rapid product changes –, precisely controllable baking parameters, distinctive crust and crumb quality, and baked goods with their own unique character.
Novus X oven generation
around the world!
Curtains up for südback! We look forward to discussing the future of baking technology with you. Secure your free ticket to the trade fair now. We look forward to your visit at our stand: October 24-27, 2026 / Hall 9, Stand 9C15/9C15
Order free tickets
Mediterranean dough
with a coarse-pored crumb
and a rustic crust.
The new PANE MODULAR dough strip line combines the advantages of the PANE’s particularly gentle dough preparation with the modules of the MULTIROLL baking system for small bakery items. NEW: Now with a working width of 600 mm for artisan production.
PANE MODULAR
Making production processes more efficient, reliable, and cost-effective – these are our new focus areas:
The new Novus X oven generation:
MATADOR and ROTOTHERM
Outstanding baking results combined with high energy efficiency and maximum flexibility. The WP E-CORE UNIT allows conversion from gas or oil to electricity at any time, while WP FLEXCORE direct heating technology enables temperature flexibility and efficient heat transfer. The state-of-the-art functional design ensures intuitive operation, ergonomic workflows, and high hygiene standards – for future-proof bakeries.
PANE MODULAR dough strip line:
With a working width of 600 mm
Gentle dough handling with a flexible modular system: Precise sensor technology and gentle dough strip production for soft dough with a long resting time and high dough yield. The modular layout allows for versatile baked goods production – from bread rolls to baguettes and ciabatta, all the way through to bread loaves weighing up to 2,000 g – operated efficiently by a single person.
VACUSPEED vacuum cooling: Saving energy
Optimizing baking processes through rapid vacuum cooling while reducing energy and labor costs: Cutting baking time for partly baked small bakery items by 30 % in production and by 60 % when baked in-store. Innovative technologies ensure freshness, dimensional stability, and customized crust characteristics, while optimized pump and hygiene solutions increase system availability and reduce cleaning times.
Production of small bakery items: Even greater flexibility
Larger bread rolls and more flexibility in production: The SELECTA MODULAR can now process dough weights of up to 120 g. The new MULTIMATIC Soft allows for the gentle, weight-accurate processing of soft dough with a yield of up to 180 – ideal for dough with long resting time and large pores.
PRETZEL MODULAR: Simplifying production
Simplifying work-intensive pretzel production: The PRETZEL MODULAR automates the dividing, proofing, and molding of dough pieces. Despite its compact footprint, the system processes up to 6,000 dough portions per hour, ranging in weight from 110 g to 180 g, with maximum precision, efficiency, and consistently high quality.
1. The new Novus X oven generation
For the freedom to perfect every baking process.
Achieve outstanding baking results with the new WP FLEXCORE direct heating technology, which offers high efficiency and temperature flexibility for baked goods of the highest quality and unique characteristics. The new WP E-CORE UNIT gives you the flexibility to switch your energy source at any time – whether it is gas, oil, or electricity. The new, clean Novus X functional design enables intuitive operation, the highest level of hygiene, and transparent processes. Step into the future – with the new Novus X oven generation!
WP FLEXCORE
Employing direct heating technology
- Using energy that is readily available on the market at a low price: Decentralized heat generation allows the flexible conversion of the oven from gas or oil to electricity at any time.
- Temperature at demand: from gentle heat distribution to powerful temperature boost. This gives you maximum flexibility and short heating times.
- Using energy effectively: Heat is efficiently converted into baking power – exactly where it is needed, efficiently and with maximum effectiveness.
WP E-CORE UNIT
Converting from gas and oil to electricity
- Flexible conversion: The new Novus X oven generation is E.READY, so you can switch from gas or oil to electricity at any time using the WP E-CORE UNIT.
- Secure energy supply: Respond flexibly to fluctuating energy prices and use electricity you generate yourself.
- Future-proof investment: Get your bakery business ready to meet future energy requirements.
Novus X
Functional design
- Intuitive operation: State-of-the-art design, integrated controls, and large LED indicator lights for clear visibility and easy handling.
- Ergonomic workflows: The Easy Load ramp, optimal visibility, and sophisticated safety features ensure smooth production operations.
- Robust and hygienic: The durable construction and the closed oven top reduce dust buildup and ensure a clean work environment.
The new
ROTOTHERM Novus X
stands for long-term stability and sound investment. The new WP THERMOBALANCE system helps you achieve a unique product character for your baked goods, with perfect crust break, a juicy crumb, a tender flaky, crisp crust, and ideal volume formation. It is heated with oil or gas and can be easily converted to electric heating using the WP E-CORE UNIT.
The new
MATADOR Novus X
combines new and proven technologies and design solutions. This improves baking quality while also reducing baking time and energy consumption. The deck oven is heated with oil or gas and can be easily converted to electric heating using the WP E-CORE UNIT.
2. New PANE MODULAR dough strip line with an artisan working width of 600 mm
Modular dough strip technology
The trend is toward soft, Mediterranean dough with a coarse-pored crumb and a rustic crust. The new PANE MODULAR dough strip line combines the advantages of the PANE’s particularly gentle dough preparation with the modules of the MULTIROLL baking system for small bakery items.
Processing of dough with long resting time
Dough with long resting time and high dough yield require particularly gentle processing. With the PANE MODULAR, the dough is shaped into an even dough strip without using a dividing chamber or applying dividing pressure. The roller frame with its patented S-shaped roller arrangement, rolls out the dough using minimal pressure. Three infrared sensors continuously monitor the dough strip. In addition, sensors also handle the fine-tuning. Thanks to the vertical flow of the dough, even soft doughs are processed smoothly.
Modular system
The new PANE MODULAR combines the PANE’s proven dough strip technology with the modular quick-change system on interchange trolleys from the range of the MULTIROLL bread roll system. This allows for the flexible use of the moistening and seeding unit, or of the conveyor belt on interchange trolleys.
Product diversity with single-person operation
When operated by a single person, the system opens up a wide range of possibilities for small-scale artisan bakeries and semi-industrial businesses. With a working width of 600 mm, the dough is prepared for square and round bread rolls starting at 25 g, baguettes, ciabattas, and bread loaves of up to 2,000 g.
3. Energy-efficient processes with the VACUSPEED
Shorter baking times – extended freshness
Producing fully or partly baked products in the ROTOTHERM rack oven, followed by vacuum cooling in the VACUSPEED vacuum cell, offers a significantly more efficient alternative to delivering frozen dough pieces to stores for baking on site. For partly baked small bakery items, the baking time is cut by 30 % in production and by 60 % during subsequent in-store baking. The rapid cooling after baking allows for quick further processing without refrigeration, long-lasting freshness and dimensional stability, a tender crust, and a juicy crumb. This process improves product quality, reduces energy and labor costs, and makes the baking process independent of weather conditions. At südback, WP Bakery Technologies will showcase the VACUSPEED, featuring numerous improvements in operation, cleaning, control, and vacuum conditioning.
Technologies for a wide product range
The patented WP PRESSURECONTROL ensures product stability, especially for puff pastries and filled products. The patented WP SOFTCONTROL crispness control allows adjustment of the crust's crispness from soft and tender flaky to extra crisp. The smart, recipe-based WP FRESHCONTROL cold air circulation system ensures high dimensional stability, a juicy crumb, and great volume – even for soft products. The WP PURE AIR SYSTEM allows for immediate cutting and extends the shelf life.
New high-performance vacuum pump
The new high-performance vacuum pump with long maintenance intervals increases availability and reduces maintenance effort. The vacuum cell comes with a cold water set for outdoor installation. This allows for operation at outdoor temperatures of up to 50 °C. The refrigerant used complies with the EU F-Gas Regulation on fluorinated greenhouse gases and ensures long-term operation.
New functional design
The high-performance LED traffic light indicator in the hood visualizes the process status right next to the control panel and is easy to interpret even for employees with color vision deficiencies. The system design also allows for wet cleaning. This improves hygiene and reduces downtime for cleaning.
5. PRETZEL MODULAR system design
The trending product: pretzels
According to a Fortune Business InSight study of the pretzel market, the demand for convenient, ready-to-eat, and baked snack options is on the rise. Even in regions where this traditional delicacy is less common, the pretzel is becoming increasingly popular, either spread with butter, sprinkled, topped with melted cheese, or served as a sandwich. Manual preparation of the dough pieces and twisting them is highly work-intensive. WP Bakery Technologies has developed a modular concept for the dividing, proofing, and molding of dough pieces used in pretzel production.
Modular system design
The manual conditioning of pretzels is highly work-intensive. For this work step, we have developed a modular concept for the dividing, proofing, and molding of dough pieces used in pretzel production.
Consistently high quality
The system offers high production output and consistently high quality despite its compact footprint. The PRETZEL MODULAR produces up to 6,000 dough pieces per hour.
Weight range precision
The MULTIMATIC PRO precisely divides the dough into portions ranging from 110 g to 180 g using its patented measuring piston system, and processes them in the integrated drum molder.
Whether your business is a bakery, an industrial baked goods manufacturer, or a pasta producer – we look forward to discussing the future of baking technology with you. Secure your free ticket to the trade fair now.
We look forward to your visit at our stand:
October 24-27, 2026
Hall 9, Stand 9C15/9C15
