World of Products

WP BAKERY TECHNOLOGIES ist einer der weltweit führenden Produzenten von Maschinen und Anlagen zur Teigweiterverarbeitung, Ladenback- und Produktionsöfen, Kältetechnik und Automatisierungstechnik mit Sitz in Dinkelsbühl.

Industrial pizza production

We designed an entire line for the production of pizza in the classic Italian tradition. In the production process we thus achieve maximum quality with extended dough resting times.

WP PIZZA

Industrial vacuum cooling

Fully automatic loading and automation system for various system architectures with integrated vacuum cooling.

WP COOLING

WP BAKERY TECHNOLOGIES

+49 9851 905-0

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  • Rolls

    ProductsCapacity

    • Teigteiler & Rundwirker ROTAMAT EN

      Automatische Teigteil- und Wirkmaschine für rundes und eckiges Kleingebäck

      • hohe Teilgenauigkeit und Gewichtsgenauigkeit
      • äußerst teigschonende Arbeitsweise

      ROTAMAT EN

      klassische Brötchenteige
      Misch- und Spezialbrötchenteige
      Brezelteige
      Berlinerteige
      praxisübliche Süßteige

      30 – 70 g/St.
      30 St./Durchgang

    • Dough dividing machine MULTIMATIC C

      The perfect dough divider and round moulder

      • Gentle on the dough and accurate in weight terms
      • Extended weight range
      • Dough pieces in best craftsmanship quality

      MULTIMATIC C

      Wheat dough
      Wheat mixed dough
      Rye mixed
      Special dough

      25 - 150 g/pcs.
      600 - 2,000 pcs./h per row (weight-dependent)

    • Dough dividing machine MULTIMATIC Pro

      The extra robust dough divider and round moulder

      • Maximum weight accuracy, even more gentle on the dough.

      MULTIMATIC Pro

      Wheat dough
      Wheat mixed dough
      Rye mixed
      Special dough

      25 - 150 g/pcs.
      628 - 2,000 pcs./h per row (weight-dependent)

    • Dough dividing machine MULTIMATIC Vario

      The highly accurate dough divider and round moulder

      • Maximum weight accuracy and gentle on the dough
      • Maximum flexibility from 30 g to 600 g

      MULTIMATIC Vario

      Wheat dough
      Wheat mixed dough
      Rye mixed
      Special dough

      30 - 600 g/pcs.
      up to 1,700 pcs./h per row (weight-dependent)

    • Dough Dividing and Roundmoulding Machine TEWIMAT

      Accurate dividing. Gentle on the dough. Industrial quantity in best craftsmanship quality.

      • Large production range
      • Oil free dividing process

      TEWIMAT

      Wheat dough
      Mixed rye dough
      Doughnut dough
      Fruited dough
      Graham dough

      28 – 300 g
      max. 3,000 pcs/h

    • Dough dividing and moulding machine TEWIMAT SOFT

      For particularly sticky and soft dough.

      • Powerful dough devider and moulding machine
      • Gentle on the dough and precise in dividing
      • For particulary soft and sticky dough with long bulk fermentation

      TEWIMAT SOFT

      Wheat dough
      Mixed rye dough
      Doughnut dough
      Fruited dough
      Graham dough

      up to 300 g
      max. 2,000 pcs/h

    • Dough dividing and moulding machine TEWIMAT with TW PLUS

      Accurate dividing. Gentle on the dough.

      • Powerful dough divider and moulding machine
      • Gentle on the dough precise in dividing
      • Particulary broad weight range from

      TEWIMAT with TW PLUS

      Wheat dough
      Mixed rye dough
      Doughnut dough
      Fruited dough
      Graham dough

      28 – 450 g
      max. 2,000 pcs/h

    • Formgebäckanlage FORMPROFI

      Perfekte Handwerksqualität mit kompakter Formgebäckanlage für Brötchen oder andere Kleingebäcke

      • Teigschonend und teilgenau
      • Flexibel und platzsparend
      • Gebäckvielfalt

      FORMPROFI

      Gestüpfeltes Kleingebäck
      NEU: Wachauer Brötchen
      Glatte runde Brötchen
      Direktabsetzung / Grünbetrieb für z.B. Berliner
      Seitenaustrag für Weiterverarbeitung Brezeln, Stangengebäck
      Doppelstückablage

      25 – 90 g (produktabhängig)
      max. 4.000 Stk./Std.

    • Form baking system FORMPROFI ECO

      Compact form baking system with integrated drum moulde

      • No dust emissions
      • Minimum construction size

      FORMPROFI ECO

      Kaiser rolls
      Smooth round rolls
      Formed rolls
      Double pieces

      40 – 75 gr
      max. 4,000 pcs./h

    • Roll line MINIROLL

      The compact roll baking system with high capacity in the smallest space

      • User-friendly
      • Energy-saving
      • Less flour dust

      MINIROLL

      Rolls rolled lengthways
      Plain round loaves
      Hamburger rolls
      Cylindrical rolls

      35 - 90 gr (35 - 150 gr optional)

    • Loading system ROBOMATIC

      Automatic tray loading robot

      • Low space requirement
      • Takes over heavy, monotonous work

      ROBOMATIC

      240 trays/h

    • Cut Roll System ROLLPROFI

      Compact slit roll baking system with integrated drum moulder

      • Optimum baking appearance
      • Consistent reproducible quality even with changing personnel
      • High volume yield

      ROLLPROFI

      Hard rolls
      Smooth round rolls
      Long-rolled rolls
      Twin products

      30 – 85 gr (depending on the number of rows and the design of the products)
      max. 3,750 pcs./h

    • Roll line SELECTA MODULAR

      Formed and slit rolls and more

      • Flexibile, modular sysytem concept that meets highest demands
      • Variable performance
      • Extremely easy to clean

      SELECTA MODULAR

      Stamped rolls
      Cut rolls
      Baguette rolls

      35 – 90 g
      max. 9,000 units/h

    • Roll line PANE KOMBI

      For outstanding rolls

      • Particular open crumbed structure
      • Very gentle dough dividing and moulding
      • Processing of a dough strip to classic rolls

      PANE KOMBI

      Slit rolls
      Longmoulded rolls
      Kaiser rolls
      Stamped rolls
      Passau rose rolls
      Artisan square rolls
      Artisan round rolls

      25 - 200 g/pc (0.06 - 0.44 lb/1-5 rows)
      max. 6,000 pcs/h
      high dough absorption and pre-proofed doughs (depending on recipe and dough)
      up to 800 kg (1,760 lb) dough/h

  • Cooling

    ProductsCapacity

    • Vacuum Cooling System VACUSPEED

      • Amazing reduction of energy consumption thanks to shorter cooling times and reduced connection power compared to conventional refrigeration systems

      VACUSPEED

      Rolls
      Bread, including rye bread
      Assorted danishes and donuts
      Cookies and other fine baked goods
      Cakes

      1 – 3 Trays with tray dimension 980 x 580 or 780 x 580

  • Loading

    ProductsCapacity

    • Loading system Jack

      Manual loading system for loading and unloading of deck ovens

      • Energy savings through optimum oven utilization
      • Loading at always correct baking chamber temperature

      Jack

      single, double or triple width of the MATADOR deck oven

    • Loading system PAGE

      Semi-automatic loading systems for loading and emptying multi deck baking ovens

      • Energy savings through optimum oven utilization
      • Loading at always correct baking chamber temperature

      PAGE

      up to 650 kg dough/h

    • Loading system OBER PRO II

      Fully automatic loading and automation system for production ovens

      • Saves time
      • Saves energy
      • Loading at always correct baking chamber temperature

      OBER PRO II

      over 800 kg/hour

  • Baking

    ProductsCapacity

    • Deck Oven MATADOR

      MATADOR® – truly multi talented

      • Guaranteed consistency
      • Crispy crusts
      • Batch-after-batch baking
      • Thick steam

      MATADOR

      Bread
      Pan bread
      Toast
      Rolls
      Pastries

      Baking area from 8 - 19 m²

    • Deck Oven MATADOR MDE

      Electrically heated deck oven

      • Flue-idependent (optinal)
      • Best baking quality
      • Real batch-on-batch baking
      • Radiant heatthanks to concealed heating elements

      MATADOR MDE

      Bread
      Pan bread
      Toast
      Rolls
      Pastries

      Baking aerea from 8 - 18 m²

    • Deck Oven MATADOR MDE with JACK

      with JACK, the manual loader

      • Flue-idependent (optinal)
      • Real batch-on-batch baking
      • Radiant heatthanks to concealed heating elements

      MATADOR MDE with JACK

      Bread
      Pan bread
      Toast
      Rolls
      Pastries

      Baking aerea from 4 - 8 m²

    • Production oven MATADOR MDV

      Optimum Production Oven for Use in Combination with Semi- and Fully Automatic Loading and Automation Systems

      • Burner on the rear of the oven
      • Guaranteed even baking quality thanks to ZYKLOTHERM®

      MATADOR MDV

      Bread
      Pan bread
      Toast
      Rolls
      Pastries

      Baking aerea from 8 - 43 m²

    • Wood-fired baking oven PELLADOR

      Directly wood-fired oven in a class of its own

      • Best baking results in proven MATADOR quality
      • Manual or fully automatic loader
      • Sustainable, economical and energy-efficient through the use of CO2-neutral wood pellets

      Wood-fired baking oven PELLADOR

      Bread baked in wood-fired oven

      Baking area from 4.8 - 21,6 m²

    • Baking cabinet ROTOTHERM GREEN

      Baking with the energy savings factor

      • Rack oven with rotating racks
      • Thick steam
      • Batch-to-batch
      • Energy-efficient WP oven technology

      ROTOTHERM GREEN

      Bread
      Pan bread
      Toast
      Rolls
      Pastries

      Max. baking area 12.6 m²

    • Baking cabinet ROTOTHERM GREEN drive through

      The oven used as a hygiene lock

      • Rack oven with rotating racks
      • Thick steam
      • Batch-to-batch
      • Energy-efficient WP oven technology

      ROTOTHERM GREEN drive through

      Bread
      Pan bread
      Toast
      Rolls
      Pastries

      Max. baking area 12.6 m²

    • Baking cabinet UNITHERM

      Rack oven with standing trolley

      • Short heating times
      • Flexible steam system with high power steam
      • Hygiene baking chamber
      • Supreme baking results

      UNITHERM

      Baking area from 5.9 - 11.9 m²

    • Baking cabinet WINNER

      High performance – low cost

      • No overheating
      • Low number of welding points, long service life
      • Suitable for all trolley types

      WINNER

      Dark bread
      Traditional loaves
      All types of rolls
      Soft rolls
      Cakes
      Biscuits
      Croissants

      Nearly all standard baking trolley sizes possible
      Max. baking trolley height 1,810 mm

  • Instore baking

    ProductsCapacity

    • Instore Baking Oven MATADOR STORE Colour Edition

      As individual as your store

      • Enameled surface in your individual preferred color
      • Option to connect to SHOP IQ

      MATADOR STORE Colour Edition

      Oven heights: 125 mm, 165 mm and 220 mm (freely combinable within an oven deck)
      Oven sizes: 60 cm x 40 cm, 60 cm x 80 cm, 80 cm x 60 cm, 120 cm x 60 cm, 120 cm x 80 cm (W x D)

    • Instore Baking Oven TORERO STORE Colour Edition

      Perfect baking under full control

      • Finished surfaces in your individual preferred color
      • Perfect baking and cooking under full control

      TORERO STORE Colour Edition

      Abbacken von Brötchen und halbgebackenen Brötchen
      Snackbereich / Warme Theke (z.B. Leberkäse, Gemüse garen, ect.)

      4 - 10 trays
      60 - 120 rolls/pretzel pcs.
      0,96 - 2,4 m2 back surface

    • Instore Baking Oven SUPERIOR

      Maximum flexibility in store

      • Maximum flexibility
      • High-Performance steam
      • Most ideal baking process for every product
      • Fastest possible availability

      SUPERIOR

      Meringues
      Pretzel
      Rolls

      Matador Store: Capacity rolls/pretzels 120 pcs./96 pcs.
      Torero Store: Capacity of decks max. 10 pcs.