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
- 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
  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 S
  The extra robust dough divider and round moulder
  - Gentle on the dough and accurate in weight terms
  - Extended weight range
  - Dough pieces in best craftsmanship quality
  Wheat dough
  Wheat mixed dough
  Rye mixed
  Special dough
  25 – 200 g/pcs.
  600 - 2,000 pcs./h per row (weight-dependent)
- Dough dividing machine ROTAMAT EN
  Automatic dough dividing and moulding machine for round and quadratic small baked goods
  - Very exact dough portioning
  - Very exact dough weight
  - Very gentle dough handling
  Classic roll dough
  Mixed and special roll dough
  Pretzel doughs
  Doughnut doughs
  Sweet doughs usual within the baking industry
  30 - 70 g
  30 pcs./press
- 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
  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
  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
  Wheat dough
  Mixed rye dough
  Doughnut dough
  Fruited dough
  Graham dough
  28 – 450 g
  max. 2,000 pcs/h
- Form baking system FORMPROFI
  Form baking system with integrated dough divider
  - No dust emissions
  - Minimum construction size
  Kaiser rolls
  Smooth round rolls
  Formed rolls
  Double pieces
  40 – 75 gr
  max. 4,000 pcs./h
- Form baking system FORMPROFI ECO
  Compact form baking system with integrated drum moulde
  - No dust emissions
  - Minimum construction size
  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
  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
  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
  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
  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
  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
  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
  single, double or triple width of the MATADOR deck oven
- 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
  over 800 kg/hour
- 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
  up to 650 kg dough/h
Baking
ProductsCapacity
- Deck Oven MATADOR
  MATADOR® – truly multi talented
  - Guaranteed consistency
  - Crispy crusts
  - Batch-after-batch baking
  - Thick steam
  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
  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
  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®
  Bread
  Pan bread
  Toast
  Rolls
  Pastries
  Baking aerea from 8 - 43 m²
- Wood-Burning Oven PELLADOR
  Directly fired wood-burning baking oven
  - Greater added value on the market – higher bread price
  - Intensive wood flavour (aroma) on product
  - No bitter flavours from soot on bread/pastry
  Bread baked in wood-fired oven
  Baking area from 4.8 - 12.96 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
  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
  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
  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
  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
  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
  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