WP Bakerygroup to Introduce 135 Years of Bakery Ideas

“135 Years BakeryIdeas” is the motto of the WP Bakery Group’s presentation at the interpack exhibition, to reflect the broad technological and technical variety of the Group for all processing stages in the production of baked goods.

Apart from the equipment to be exhibited at the German company’s stand, the design and construction capabilities of WP Industrial Bakery Technologies will be also presented in videos, with focus is on processes and possible variations.

The central theme of the WP Bakery Group, “think process!”, aims at combining the different processing stages in baked goods production using well-tuned machines and equipment. This idea has a long tradition and was developed by Hermann Werner and Paul Pfleiderer, who founded the Werner & Pfleiderer Company 135 years ago.

The WP Bakery Group stand D07 in hall 3 at interpack will reflect the “think process!” approach, with all subsidiaries to demonstrate their specific expertise: WP Kemper with the high performance spiral mixer TITAN, WP Haton with the industrial dough divider V 700 SR/CT, WP Riehle with its new continuous fryer IDA, WP Bakery Technologies with a Tewimat dough divider and rounder, and last but not least, WP Industrial Bakery Technologies with the continuous ZPM mixer and the burner section of the Variobake tunnel oven.

With its machines and lines, WP is responding to current trends in the baking industry, namely the expressed wish by many baked goods manufacturers that their company and products are differentiated from the competition by individual solutions for special products and also to the request for equipment that is extremely flexible in terms of usage as well as being designed for easy maintenance with increased hygiene levels. The group is responding to and implementing new ideas from the market into functioning technology.

“Our broad range of individual units including oven systems that can all be combined ensures the required variability and process safety and lets us respond to almost any customer request with adequate solutions. We develop individual equipment and entire lines with the focus on functional safety and our customers’ demand for easy maintenance and hygiene. We aim at not just meeting these requirements but setting new standards in this area,” explained Siegfried Laufer, head of project planning for the dry baked goods section of WP IB.

Showcased Equipment

The TITAN mixer can be upgraded to a fully automatic linear system, offering several mixer variants and different degrees of automation. As a stand-alone unit, the mixer comes with a high, reproducible dough quality, a large output and easy cleaning. Using a modular system, the individual mixers can be upgraded to a fully automatic linear system and the main feature it introduces is its heavy duty drive. Considering the bowl size, it has the highest power of all mixers currently available on the market, according to the company’s announcement. Bakeries will benefit from this feature because they can achieve a high throughput and optimal mixing results at the same time.

Titan’s Specifications

Added to that, it is possible to decide on key aspects such as higher dough output or a preference for meeting special dough requirements; this can be easily achieved by selecting either a single spiral or a double spiral mixer. Equipped with a double spiral, the TITAN mixer model 250 is capable of processing 3,200 kg dough per hour; the smaller model 150 variant can handle up to 2,000 kg per hour. If very gentle mixing is required, the throughput can be reduced and very sensitive or challenging dough can be carefully produced with the single spiral mixing tool. It is suitable for all kinds of wheat, mixed wheat, rye and mixed rye doughs.

With its sturdy construction, the industrial mixer has, as an optional feature, an integrated monitoring system to keep the machine availability on a constant level. All relevant operating parameters of the drive and the bearing systems are automatically recorded and displayed. This allows the operator to react immediately and prevent downtime. The monitoring system is available with three configuration levels and can thus be adjusted to the individual production conditions within a company. At level one, a warning message is displayed on the mixer. At level two, the mixer control reports a warning to a computer within the company while at level three the message is immediately sent to the WP Kemper support team.

With its modular concept, the TITAN mixer can be upgraded gradually into a fully automatic system. At each stage, the dough performance as well as the dough resting times can be increased by a maximum of 90 minutes.

• The stand-alone mixer TITAN is operated manually.
• The simplest variation for automatic, industrial dough production consists of TITAN mixer model 250 or 150 with bowl lifter/dumper. The dough capacity is 1,600 kg/h (one double spiral mixer, model 250). The automatic mixer has been designed for very short dough resting times (3 minutes).
• At the next automation stage, the carousel system links up to three mixers, models 150 or 250, with a dosing unit and a bowl lifter/dumper. This allows for dough output of up to 4,800 kg per hour (three double spiral mixers, model 250). Short to medium dough resting times (3 to 30 minutes) are also possible.
• The fully automatic solution featuring the linear system consists of three mixers, models 150 or 250, with a capacity of up to 6,400 kg/h (three double spiral mixers model 250). The dough resting times are between 25 and 90 minutes. It is also possible to produce two different types of dough at the same time.

The Industrial Dough Divider

The V 700 SR/CleanTec dough divider has been designed for medium-sized and industrial bakeries with a large product range that have to process many different types of dough, handle many product changes and also pay close attention to precision in weight of the dough pieces. The hourly capacity of the V 700 is up to 9,600 pieces with a weight range of between 25 and 2,550 g.

This universal divider is suitable for the production of all types of bread, including gluten-free products, pizza, high protein bread, toast bread, baguettes, pan bread and rye bread.

The core part of the V 700 is its dough chamber, made from high quality material that is resistant to acidic, sweet and aggressive ingredients. This is the reason why the service life of the dough chamber is almost twice as long as that of comparable machines.

The mechanism used for portioning is operated hydraulically and is thus very gentle on the dough because the pressure applied to the main piston can be regulated via the control unit, the Voluminator. This device ensures that the pressure is minimized when the dough is extruding back. Very soft dough with long pan proofing times can be processed in this unit without any problems.

Cleaning Features

The dough divider’s belts and motors as well as the nickel-plated and completely closed steel frame can simply be cleaned with water from a hose. The lack of any openings prevents water and pests from getting into the machine. However, the cable ducts remain open for easy spotting and removal of any soiling and contamination. The measuring piston and the main piston can be removed from the chamber without using any tools.

The measuring piston has an easy to handle quick release feature; the main piston is made from material that is extremely easy to clean. The touch screen of the dough divider can be cleaned easily by wiping and it can also be equipped with a separate protective cover.

Continuous Industrial Fryer IDA

From the range of tried and tested WP Riehle fryers, IDA is available in various sizes with between 15 and 40 baking rows. It has an hourly capacity of between 900 and 4,000 doughnuts with a frying time of 6 minutes. One special feature is the turning device that can be individually adjusted to the respective product in terms of travelling speed and turning.

ZPM – Mixing In Continuous Mode

ZPM is the only continuous mixer on the market that has co-rotating shafts and is very gentle on the dough. The movement produces large surface areas that reduce overstress to the dough. Added to that, the jacketed mixing chamber and the hollow mixing elements can be cooled or heated, if needed, thus ensuring a uniform dough temperature during the entire mixing process. It is also possible to apply a vacuum for mixing special dough.

Although it has an output of 500 – 7,000 kg per hour, it features a compact design with a small footprint, aimed at bakeries with limited floor space.