Building a green brand
Green branding is a challenge, even for the baking industry. For credible green brand management, bakeries must take comprehensive and holistic measures in all areas of the company.
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.
Process design using forced dough relaxation
By means of invasive mechanical and electrical impulses, the dough resting time of wheat doughs after mechanical energy input can be drastically shortened.
Thinking outside of the tray: Precisma
Cleaning can quite literally make or break the trays, respectively their life expectancy.
Thinking outside of the tray
A characteristic all trays have in common, regardless of endless possibilities in their layouts, is the safety guarantee provided for the products baked, time and again.
Diverse requirements
Transport crates for baked goods do not appear to differ much at first sight. They only vary in color, weight and height. However, when it comes to cleaning the crates, the situation is very different.
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.
Cake Concepts delivers Concepts around the world
Cake Concepts was established in 2012 and was built on lots of experience. CEO Simon Holl had been working in the industry for many years before starting up Cake Concepts.
A hygiene design trio
G/BT GmbH Bakery Technology offers a triple team to gently make up wheat mixed,
rye and gluten-free doughs.
Handtmann solutions for free forming
For the production of small pastries, the plant manufacturer Handtmann offers solutions for fully automatic production.
A system for industrial bread roll production
WP ROLL is the name of the system consisting of the EVOLUTION bread roll machine and the SOFT STAR CT high-performance dough divider from WP. Production is gentle on the dough, precise and hygienic.
Optimization in the sliced bread area
As a basis, the hygienic risk to food safety/shelf-life is taken as an example for baked goods. Subdivision takes place according to the hygiene sensitivity of the respective products. The basis
is always an assessment of the respective product
