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A Complete Program For Artisan Bread Baking

Kemper Bakery Systems, Ltd. 3 Enterprise Drive, Suite 108 Shelton, CT 06484 800.244.9819 t: 203-929-6530 f: 203-929-7089 www.kemperusa.com

Kemper Haton Werner & Pfleiderer

WP BAKERYGROUP

WP BAKERYGROUP

Its all about dough. And we know dough!

Think Process
The Heart of our Corporate Philosophy
We are passionate about the artisan segment of the industry and Kempers mission is to help bakeries solve their production problems and grow. Truly, a customer is not just investing in a machine, a smart customer is investing in a healthy relationship and shared values. We do what we promise to do and we clearly identify each of our roles in the process to ensure a successful partnership. When it comes to automating bread, customers want to know three things: Will it work? Will it be supported and can I buy it at a fair price? To begin with, we take a relentless pursuit to match the right machine to the correct specifications of the customers products. We address labor costs and outline production solutions to help our customers become more profitable. We dont just look at one solution, we look at the entire operation. We think process. That means we focus on solutions that work on all levels to help bakeries grow and be healthy. Our customers work hard to produce a quality product and we work hard to design, build and provide quality equipment. Its a value of shared excellence. Patricia Kennedy, president Kemper Bakery Systems, Ltd.

Kemper Bakery Systems, Ltd. is the North American sales company for the WP BAKERYGROUP, which includes the factories of Kemper, WP Haton and Werner & Pfleiderer.

WP Kemper Test Center Come Bake with Us!


At the WP Kemper Test Center in Hartford, CT, we have a SP spiral mixer, the CRUSTICA and a MATADOR oven with the OBER JUNIOR loader. Call to make an appointment. 800.244.9819 ext. 318

WP BAKERYGROUP

I care about bakers and making sure bakeries succeed.

For me, as a consultant, the journey is about helping bakeries be profitable and to sustain a healthy business. One common misperception is that automation means making different bread. Not true. This new generation of machines from WP Haton and Kemper are designed to make the same bread that you do by hand. Liquid starters, folds, bulk fermentation and highly hydrated doughwe are dealing with the same baking fundamentals that you are. With the lines modular construction, bakers have the option to use parts of the line for different dough. And lets face it, automation is kind to the health of a baker. It performs the backbreaking work while the baker still dictates the process. Its a genuine match that respects a bakers knowledge and health. Bottomline: Smart automation compels you to be a better baker. Michael Eggebrecht, master baker and consultant

Consulting Services Available:


Formulations Production Planning Ordering & Inventory Bakery layout Implementation Smallwares

Mixing
SP FIXED BOWL PRESIDENT WHEEL OUT INDUSTRIAL IN-LINE MIXING CONTINUOUS PROCESS

Kemper

WP BAKERYGROUP

Kempers patented three-zone principle has made its mixers legendary for their gentleness in mixing artisan dough. Whats more, they are built to last.

SP
SPIRAL MIXER WITH FIXED BOWL
Good price to performance ratio for small artisan bakeries requiring a small footprint for the production of artisan dough. Long life.

SP 30* 66 lbs flour SP 50* 110 lbs flour SP 75* 165 lbs flour SP 100* 220 lbs flour SP 125* 276 lbs flour *refers to flour capacity (kg)

PRESIDENT
SPIRAL MIXER WITH REMOVABLE BOWL
A great wheel design makes this bowl easy to roll while it is full. Powerful, affordable, strong, and reliable. What more can you ask for? How about an option of a PLC with recipe storage?

President 75* 165 lbs flour President 100* 220 lbs flour President 125* 276 lbs flour President 150* 330 lbs flour President 200* 440 lbs flour President 250* 550 lbs flour *refers to flour capacity (kg)

INDUSTRIAL IN-LINE MIXING


POWERMIXERS + LIFTER + CONVEYOR
A high dough capacity system with artisan quality mixing. Choose from 1 to 3 double spiral mixers (with Kemper 3-zone mixing principle). Conveyor can deposit into two different hoppers.

Ex: 2 POWERMIXERS 1800 kg dough/hr Ingredient Filling: 1.5 min cycle time Mixing: 4-6 min/mixer Discharging: 30-45 sec/mixer Charges/hr: 7.5 charges/hr/mixer Dough Capacity: 240 kg/mixer

Bread Make-up
CRUSTICA

Watch the CRUSTICA JOURNEY, a movie documenting two artisan bakeries who purchased the Crustica. If you are a 4-5 million dollar or more bakery, making 3,500 up to 15,000 loaves a day, its time to join the revolution.

Haton

WP BAKERYGROUP

Ruben Barrera, PANoRAMA Bakery, San Francisco, CA

CRUSTICA
AUTOMATED BREAD LINE FOR ARTISAN DOUGH
The master baker is not lost when the CRUSTICA comes aboard; on the one hand it simplifies the production process and on the other hand, the Crustica forces you to excel at mixing. You cant be lax. It puts you on schedule. The Crustica allows bakers to focus on the things that truly matter rather than the redundancies encountered while hand forming at a high volume. The Crustica works according to the doughball principle. We duplicated what bakers are doing around the forming table.
FLOOR TIME DIVIDING ROUNDING INTERMED. PROOF SHAPING

LAYOUT OPTIONS

High hydration (up to 80%) Long bulk fermentation times (up to 3 hours) 600-3,000 pieces per hour Precision weight Small footprint

Bread Make-up
BAGUETTA+

Haton

WP BAKERYGROUP

Differentiate Yourself from the Competition

T
This line makes true artisan baguettes. The BAGUETTA+ works accordingly to the oblong principle. This means that the dough pieces are proofed oblong instead of a doughball shape.
FLOOR TIME DIVIDING PRE-SHAPING PROOFING SHAPING CUTTING

he WP Haton factory, located in the Netherlands, is one of the 10 companies under the umbrella of the WP BAKERY GROUP, a forward-thinking company specializing in machinery-engineering of bakery equipment. Challenged with the task of introducing a new generation of machines that met the following goals ... gentle on the dough best absorption rates best weight precision best productivity networked technology economic production of small batches shortest set-up times highest standards of hygiene low energy consumption

High hydration (up to 80%) 3,000 pieces per hour or double, 6,000 pieces per hour Weight range: 100-700 grams Long bulk fermentation times (up to 3 hours)

... the WP Haton factory responded with an amazing new generation of bread lines, modular in function for flexibility and road tested for highly hydrated artisan dough. We consider them the litmus test for artisan baking because these machines require you to nail your mixing, know your flour, your dough, and your fermentation times. WP Hatons artisan bread lines are designed to increase production, lower labor costs, and deliver a consistent, quality product with a beautiful crumb structure. Period.

Roll Make-up
QUADRO-ROUND MINI QUADRO-ROUND

Kemper

WP BAKERYGROUP

QUADRO-ROUND
HOLLYWOOD-STYLE PRODUCTION OF ARTISAN ROLLS
High volume production of round, square and rustic rolls without degassing the delicate crumb structure. Two thumbs up.

High hydration (up to 80%) 12,000 pieces per hour Weight range: 35-140 grams (round rolls) Long bulk fermentation times (up to 3 hours)

MINI QUADRO-ROUND
SMALL FOOTPRINT, LABOR-SAVING
Smaller footprint allows automation of time-consuming roll production while still delivering a consistently, high quality product.

High hydration (up to 80%) Square: 4,000 pieces per hour Round: 3,000 pieces per hour Weight range: 35-140 grams (round rolls) Long bulk fermentation times (up to 3 hours)

Artisan Sheeting Lines


MAGIC LINE Laminating Line

Werner & Pfleiderer

WP BAKERYGROUP

MAGIC LINE is an industrial automated line engineered specifically for highly hydrated dough like ciabatta and baguettes, handling absorption rates up to 80%. Its modular construction makes it extremely flexible and it is designed to handle a variety of products with fast and easy changeover. Engineered to reduce stress and degassing of artisan dough, Magic Line has options for ciabatta, baguette, bread, and roll production.

High hydration (up to 80%) Weight range: 30-150 grams 1 -12 rows 5,000 lbs per hour

Ovens
MATADOR OBER / OBER JUNIOR MATADOR TOWERS MEGADOR
OBER AND OBER JUNIOR LOADING SYSTEMS

MATADOR DECK OVEN TOWERS WITH LOADING SYSTEM

Werner & Pfleiderer

WP BAKERYGROUP

MATADOR
FOR 50 YEARS THE STANDARD FOR EXTRAORDINARY BAKING RESULTS
The worldwide success of the MATADOR tells its own story and quite frankly sells itself. More than 60,000 of these ovens have been sold worldwide. Owners normally are quality oriented bakers, entrepreneurs who know that only constantly high quality bakery products assure the economic success of a company. Are you a candidate for the Matador club?

Cyclothermic heating system Greatest temperature flexibility and two heating temperature zones Incredibly fast recovery times High temperature increase ability Ergonomic work environment Optimal formation of crust Top production quality

MEGADOR
Multi-Deck Thermal Oven

Cyclothermic or Thermal Oil Baking area: 20- 280 m2 (31,000 - 434,000 sq in) Net belt Hinge plate belt Special plates

Capacity Bread (Hearth) 11,000 lbs/hr (BK 45 min)

DeKalb Farmers Market Invests in a Complete Artisan Bread Program


For DeKalb Farmers Market in Decatur, Georgia, what started out as an inquiry of bread lines soon became a partnership between DeKalb and Kemper Bakery Systems to revamp their existing bakery program with artisan equipment, automation, and a consulting package. DeKalb ordered two spiral mixers, an SP 125 and a PRESIDENT 150 Wheel Out bowl mixer, the CRUSTICA to automate its bread program and a MINI QUADRO-ROUND with the RELAXER to automate its roll production. They also purchased a new oven, the MATADOR MD 190. Before the equipment was delivered, Michael Eggebrecht consulted with head baker Mike Emkin on formulations, time and temperature, and efficiencies in the bakery, suggesting additional equipment to help with lifting and movement of dough on the floor. We control production better with automation, says Emkin, who saw his bakery transition from lax mixing to a real schedule. Now, our bakers are organized, they are on a schedule and know what and when they have to mix to get it on the machine. Our bread quality has improved. We all notice it in the bakery, adds Emkin. The bakery runs baguettes, challah and Mediterranean breads on the Crustica and takes advantage of the Crusticas modular components, using just the divider and rounder to hand shape other dough. The Mini Quadro-Round is used primarily to produce mini baguettes and dinner rolls. The bakery uses only organic flours and all the ingredients, true to DeKalbs philosophy, are natural and preservative free. With the bakery running smoothly, Emkin is already pursuing the next step: organic certification.

WP Hatons master baker, Robert Reesink, guides Selbe, one of DeKalb Farmers Market bakery supervisors, on how to operate the newly installed CRUSTICA.

No matter how technologically advance we become, we cannot escape our fundamental relationships with food and each other. Robert Blazer, owner, DeKalb Farmers Market

ood is the most basic thing we all share, says DeKalb Farmers Market owner Robert Blazer, who presides over 140,000 sq ft of warehouse space filled with fresh ingredients from around the world. The grocery mecca as it is referred to has a bakery on the premises.

Our Commitment to Service: We Care About Your Needs


We understand how important it is to have the support you need for your equipment. This is why we continually invest in our parts stock, training of our service staff and continually improve on our documentation. Our commitment to our customers is professional response time with knowledgeable support. Kemper Bakery Systems service manager is the awesome Brad Engelhardt, who has worked in the baking industry for 27 years. He specializes in repair and installation of all forms of commercial and industrial baking equipment. Hes thorough, customers love him, and he doesnt leave a stone unturned as he manages the service needs of the North American market.

Brad Engelhardt, Service Manager

Kemper Bakery Systems, Ltd. toll-free 800-244-9819 www.kemperusa.com

WP BAKERYGROUP