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Manufacturer of baking ovens, machines and automation systems for artisanal and industrial baked goods production.
Werner & Pfleiderer Lebensmitteltechnik GmbH
DinkelsbühlNew on Amplifa
1877Founded (patent for kneading and mixing machine)
230+Employees in Dinkelsbühl
60+Partners worldwide
24–800 gWeight range for dough processing
About WP Bakery Technologies
WP Bakery Technologies is a mechanical engineering company based in Dinkelsbühl and part of the WP BAKERYGROUP. The company manufactures deck ovens, stick ovens, wood-fired ovens and tunnel ovens, dough dividing and rounding machines, roll production lines as well as loading systems, heat recovery systems, vacuum cooling systems and digital production management. In addition, WP implements holistic automation solutions, including turnkey lines for industrial pizza production with fully automatic dough production, proofing, topping and baking. Its customers range from artisan bakeries and semi-industrial bakeries to industrial baked goods production. With more than 230 employees at the Dinkelsbühl site and over 60 partners worldwide, the company has been active internationally for over 145 years, following the patenting of a kneading and mixing machine in 1877.
- Site
- Dinkelsbühl
- Processes
- Baking in deck ovens, Baking in stick ovens, Baking in wood-fired ovens (directly pellet-fired), Baking in continuous tunnel ovens, Automated dough dividing and rounding, Industrial pizza production (turnkey solution: kneading, dividing/rounding, proofing, topping,, Fully automatic dough production (kneading), Loading/unloading of baking ovens (manual, semi-automatic, fully automatic)
- Materials
- Wheat dough, Mixed rye dough, Berlin dough, Fruit dough, Graham dough, Lye dough, Deck, stick, wood-fired and tunnel ovens, Dough dividing and rounding machines
- Founded
- 1877
- Employees
- 230+ (location
- Industries
- Artisan bakeries, Semi-industrial bakeries, Industrial baked goods production, Pizza production, Pretzel production, Semi-industrial bakeries
- 01
Dough production/kneading
- 02
Dough dividing and rounding
- 03
Proofing
- 04
Shaping/topping
- 05
Baking in deck, stick, wood-fired or tunnel ovens
- 06
Vacuum cooling
- 07
Transport systems and automation
- 08
Digital production management
- 09
Service and maintenance
Technologies & Processes
OFEN
Deck, stick, wood-fired and tunnel ovens
Baking ovens with oil, gas, electric or pellet heating for artisanal and industrial production.
TEIL
Dough dividing and rounding machines
Vacuum divider principle for gentle, more weight-accurate dividing and rounding of dough from 24 to 800 g.
AUTO
Automation systems
Loading robots, loading systems and turnkey solutions for fully automated baking processes.
KALT
Refrigeration and climate technology
Vacuum conditioning and refrigeration systems for proofing, cooling and climate processes.
DIG
Digitalization
Virtual control station WP BakeryControl for production data, recipe and oven management.
Locations
Dinkelsbühl
DEHeadquarters, production and engineering
- Materials
- Steel, stainless steel, electronics
- Deck oven MATADOR
- Stick oven ROTOTHERM
- Wood-fired oven PELLADOR
- Tunnel oven THERMADOR
- Dough dividing and rounding machine TEWIMAT
- Roll production line MULTIROLL
- Loading robot ROBOMATIC
- Vacuum cooling VACUSPEED
Machines & Systems
Inside the production
Industries
Artisan bakeriesSemi-industrial bakeriesIndustrial baked goods productionPizza productionPretzel productionSemi-industrial bakeriesIndustrial baked goods production
Processes & technical limits
| Processes | Tolerance | Max. part | Weight | Lot size | Materials |
|---|---|---|---|---|---|
| Baking in deck ovensOther (baking technology) | – | – | – | – | Baked goods |
| Baking in stick ovensOther (baking technology) | – | – | – | – | Small baked goods, Lye-treated baked goods |
| Baking in wood-fired ovens (directly pellet-fired)Other (baking technology) | – | – | – | – | – |
| Baking in continuous tunnel ovensOther (baking technology) | – | – | – | – | Pizza, Small baked goods |
| Automated dough dividing and roundingOther (baking processing) | ±1.5 % weight accuracy | – | 24 g – 800 g | – | Wheat dough, Mixed rye dough, Berlin dough, Fruit dough, Graham dough, Lye dough |
| Industrial pizza production (turnkey solution: kneading, dividing/rounding, proofing, topping,Other (baking processing) | – | – | 28 g – 800 g | max. 3,000 pieces/hour/row | Dough |
| Fully automatic dough production (kneading)Other (baking processing) | – | – | – | 1,200 – 6,400 kg dough/hour | Dough |
| Loading/unloading of baking ovens (manual, semi-automatic, fully automatic)Assembly (handling/automation) | – | – | – | 180 trays/hour (ROBOMATIC) | – |
| Vacuum cooling of baked goodsOther (baking process optimization) | – | – | – | max. 20,000 pcs/hr | – |
| Heat recovery for oven systemsEngineering | – | – | – | – | – |
| Vacuum conditioning / bread storage climate controlOther (refrigeration technology) | – | – | – | – | – |
| Digital production management (control station, oven/recipe/production data)Engineering | – | – | – | – | – |
| Bakery refrigeration technology (refrigeration systems, proofing/refrigeration cabinets)Other (refrigeration technology) | – | – | – | – | – |
32 Anlagen & Maschinen
| Machine | Manufacturer / model | Quantity | Working area | Year built | Site |
|---|---|---|---|---|---|
| Deck oven | WP Bakery Technologies MATADOR | – | Baking area 8.0 – 19.0 m²; heating oil/gas/electric | – | Dinkelsbühl |
| Deck oven (direct electric) | WP Bakery Technologies MATADOR MDE | – | Baking area 11.5 – 17.28 m² | – | Dinkelsbühl |
| Deck oven | WP Bakery Technologies MATADOR MDV | – | Baking area 12 – 52 m²; oil/gas/electric | – | Dinkelsbühl |
| Stick oven | WP Bakery Technologies ROTOTHERM | – | Baking area 10 – 13.8 m² | – | Dinkelsbühl |
| Stick oven (push-through version/hygiene airlock) | WP Bakery Technologies ROTOTHERM Drive Through | – | Baking area 10 – 13.8 m² | – | Dinkelsbühl |
| Stick oven (Heavy Duty) | WP Bakery Technologies ROTOTHERM Heavy Duty | – | Baking area 20 – 22 m² | – | Dinkelsbühl |
| Wood-fired oven (pellet-fired) | WP Bakery Technologies PELLADOR | – | Baking area 3.8 – 25.9 m² | – | Dinkelsbühl |
| Continuous tunnel oven | WP Bakery Technologies THERMADOR | – | Baking chamber length 10.5 – 60 m; natural gas/LPG/heating oil/electricity | – | Dinkelsbühl |
| Dough dividing and rounding machine | WP Bakery Technologies MULTIMATIC C | – | Weight range 24 – 150 g; 4-6-row; max. 1,500 pcs/hr/row | – | Dinkelsbühl |
| Dough dividing and rounding machine (multi-layer operation, optional FF flour-free rounding) | WP Bakery Technologies MULTIMATIC PRO | – | Weight range 12 – 150 g; 4-6-row; max. 2,000 pcs/hr/row | – | Dinkelsbühl |
| Dough dividing and rounding machine | WP Bakery Technologies MULTIMATIC VARIO | – | Weight range 55 – 700 g (data sheet), 24 – 600 g (product world); 1-5-row; max. 2,000 | – | Dinkelsbühl |
| Dough dividing and rounding machine (soft doughs) | WP Bakery Technologies MULTIMATIC SOFT | – | Weight range 24 – 180 g; 5-row; max. 2,000 pcs/row; TA up to 178 | – | Dinkelsbühl |
| Dough dividing and rounding machine (industrial) | WP Bakery Technologies TEWIMAT | – | Weight range 28 – 310 g; 3-10-row; max. 3,000 pcs/hr/row | – | Dinkelsbühl |
| Dough dividing and rounding machine (soft, sticky doughs) | WP Bakery Technologies TEWIMAT SOFT | – | Weight range 28 – 310 g; 3-10-row; max. 3,000 pcs/hr/row | – | Dinkelsbühl |
| Dough dividing and rounding machine with TW PLUS secondary rounding module | WP Bakery Technologies TEWIMAT PLUS | – | Weight range 28 – 600 g; 3-8-row; max. 2,000-3,000 pcs/hr/row; TA 148-170 | – | Dinkelsbühl |
| Pre-portioning hopper | WP Bakery Technologies VP 200 | – | Capacity max. 200 kg | – | Dinkelsbühl |
| Automatic loading/unloading robot for trays/boards | WP Bakery Technologies ROBOMATIC | – | 180 trays/hour; bread pans 580x780 mm and 580x980 mm; Siemens S7 touch control | – | Dinkelsbühl |
| Compact roll/moulded goods production line | WP Bakery Technologies FORMPROFI | – | max. 4,000 pcs/hr; weight 25 – 90 g; 2.6 m length, 2.55 m height | – | Dinkelsbühl |
| Small baked goods line (pretzel) | WP Bakery Technologies PRETZEL MODULAR | – | max. 6,000 pcs/hr/row; weight 110 – 180 g; proofing time 6-8 min | – | Dinkelsbühl |
| Roll production line | WP Bakery Technologies MINIROLL | – | max. 9,000 pcs/hr; weight 35 – 150 g | – | Dinkelsbühl |
| Modular roll production line | WP Bakery Technologies SELECTA MODULAR | – | max. 9,000 pcs/hr; weight 25 – 120 g (150 g via bypass belt) | – | Dinkelsbühl |
| Dough band line | WP Bakery Technologies PANE MODULAR | – | max. 11,880 pcs/hr/row; weight 25 – 2,000 g | – | Dinkelsbühl |
| Modular roll production line | WP Bakery Technologies MULTIROLL | – | Weight 30 – 250 g | – | Dinkelsbühl |
| Loading system (manual) | WP Bakery Technologies JACK | – | – | – | Dinkelsbühl |
| Loading system (semi-automated) | WP Bakery Technologies PAGE | – | – | – | Dinkelsbühl |
| Loading system (semi-/fully automated) | WP Bakery Technologies STEWARD | – | – | – | Dinkelsbühl |
| Loading system (fully automatic) | WP Bakery Technologies OBER | – | – | – | Dinkelsbühl |
| Heat recovery system | WP Bakery Technologies RETHERM | – | – | – | Dinkelsbühl |
| Vacuum cooling | WP Bakery Technologies VACUSPEED artisan | – | max. 20,000 pcs/hr | – | Dinkelsbühl |
| Fully automatic linear kneading/dough production system | WP Bakery Technologies TITAN LINEAR SYSTEM | – | 1,200 – 6,400 kg dough/hour | – | Dinkelsbühl |
| Deck oven | WP Bakery Technologies MEGADOR | – | – | – | Dinkelsbühl |
| Digitalization software (virtual control station) | WP Bakery Technologies WP BakeryControl | – | – | – | Dinkelsbühl |
Additional services
Turnkey solutions / complete engineering (e.g. WP Pizza)Automation of small baked goods productionAutomation of baking technologyPizza productionDigital production management (WP BakeryControl)Vacuum conditioning / vacuum cooling (VACUSPEED)Heat recovery (RETHERM)Service: WP Service24, spare parts, WP ProductionCare, Retrofit, Rent a BackmeisterWP Campus (training)Live demonstrations at the WP Baking Center South
Reference customers
Biobäckerei Wagner (Tiefenbach near Passau)Bäckerei Sieberer KG (Filzmoos, Austria)Bäckerei Burkard (Pommersfelden)Le Pain (Seoul, South Korea)
History
- 1877
Grant of the patent for a kneading and mixing machine – the beginning of the corporate history of Werner & Pfleiderer.