Continuous baking: Go with the flow!
The key to continuous baking success is in the oven. For biscuits, crackers and cakes, a steady, continuous production flow is ideal in high-volume operations.
LIBRARY ARTICLES
“AI will further increase productivity”
With its portfolio of companies, the WP BAKERYGROUP covers every step of the baking process with dedicated
and interconnected equipment. Jürgen Horstmann – owner, Horstmann Group, and Carola Landhäuser –
WP BAKERYGROUP CEO, share the insights of leading a diverse group of companies and looking beyond individual production steps when designing solutions, to a ‘think process’ big-picture that shapes innovation in baking.
Efficient baking assignment: Buhler tunnel ovens
Bühler sees an increase in requests for flexibility regarding energy sources, energy-saving solutions and alternative heating technologies. To these, sustainability commitments are added, which also translates into an increasing interest in carbon-neutral solutions.
Pie, tart and cake line: Verhoeven Bakery Equipment Family
With BVT’s turnkey line, product variety extends beyond sweet and savory pies, which by themselves make up for a diverse product range, to begin with. The fully automated Pieline can handle all types of pies, tarts and cakes.
Pies are easy: BVT lines
Sweet or savory, pies are a perennial favorite among consumers. Highly specialized production lines are developed to ensure production meets quantity as well as quality needs, efficiently.
Bühler delivers first Prime Masa plant in India
Bühler announced the delivery of its first Prime Masa plant in India – the second Prime Masa plant worldwide – to PV Sons Corn Milling. The plant will consume 84% less water, 52% less energy compared to a traditional process.
Bake smarter, not harder: WP BAKERYGROUP
Smart devices are quickly becoming an indispensable part of life inside the baking shop as they are on the outside. For in-store ovens, smart tools are being developed to make them more efficient and easier to operate for consistent results.
Pizza production: all elements align
To consistently produce high-quality pizza, especially at high speeds in industrial environments, all types of equipment on the production line must contribute.
Efficiency at the end of the Thermador tunnel
In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.
Dividing, forming and depositing in a single step
Small baked goods production: Innovative dough dividing, forming and depositing in a single step with the FS 520 forming system.
Craft quality on an industrial scale
New wood-fired oven baking plant for Coop -Wood-baked bread is right on trend – particularly for Coop customers in Switzerland.
Handtmann solutions for free forming
For the production of small pastries, the plant manufacturer Handtmann offers solutions for fully automatic production.
