FRESH BAKED GOODS BETTER TASTE RESULTS FROM BETTER BAKING TECHNOLOGY

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A LONG TRADITION IN BAKERIES –

WORLD-WIDE

FRESH BAKED GOODS PRODUCED ON

WERNER & PFLEIDERER EQUIPMENT

Werner & Pfleiderer

Werner & Pfleiderer know-how

Werner & Pfleiderer – a large

Werner & Pfleiderer

To invest in Werner & Pfleiderer

technology is versatile.

produces traditional bakery goods

organisation with a world wide

know-how embraces a complete

equipment is to invest in lasting

on an industrial scale.

reputation customers can rely on.

equipment range from individual

values.

The popularity of fresh baked products

Werner & Pfleiderer has been a

Werner & Pfleiderer expertise has been

cannot be attributed to any single fea-

competent technical partner for rationa-

gained from the supply of a compre-

Werner & Pfleiderer expertise is so

The economic and technical benefits of

Two main factors contribute to the incre-

ture. Quality as defined by a particular

lized baking equipment for more than

hensive range of machines operational

comprehensive that we are able to

our machines are characterized by one

asing popularity of Werner & Pfleiderer

country stems from baking practices

100 years.

throughout the world and the industrial

realise the largest of projects in the

common feature: They are of optimum

equipment. Firstly, an inherently long

spectrum which allows us to solve

greatest of detail from initial planning

design. This ensures trouble-free opera-

service life ensures the recoupment of

processing problems in all areas of

to the production stage. Numerous

tion for minimal initial investment costs.

an investment in a Werner & Pfleiderer

units to complete projects.

traditional to that country. There is, however, one common denominator:

Werner & Pfleiderer experts know from

Everybody prefers products that are

experience how to reproduce the quality production.

complete installations throughout the

Werner & Pfleiderer can even provide

installation. Werner & Pfleiderer techno-

so visually appealing that buying and

of traditional bakery products using in-

world operate efficiently as a reference

promising recipes, demonstrating to our

logies never become obsolete because

tasting become spontaneous reactions.

dustrial techniques, and technology that

Our customers benefit from the proven

to our capability in this area, details of

customers that they need but a single

our equipment can be extended and

benefits our customers by sparing them

efficient practical application of Werner

which we will gladly discuss.

partner to assist them in the smooth

uprated at any time allowing customers

the necessity of compromise.

& Pfleiderer technology, the expertise

transition of marketable products ideas

the flexibility to adapt to future markets

a versatile and flexible technology in

of our experienced engineers, skilled

to production.

demands.

their manufacture. Werner & Pfleiderer

technicians and fitters.

The variety of baked products calls for

offer the wide range of machines and

Secondly, Werner & Pfleiderer techno-

processing plant necessary to produce

logies and all their components are

this varied product range.

designed for continuous service under the most demanding conditions. Modular design and preventive maintenance are other features contributing to the serviceability of Werner & Pfleiderer equipment.

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INDIVIDUAL SOLUTIONS Storage and metering of raw mate-

Werner & Pfleiderer technologies for sto- Precise reproduction of recipe is the

rials and the production of dough

rage of raw materials ensure low ope-

norm for Werner & Pfleiderer metering

require individual solutions.

rational costs, consistant product quality

systems, which cover all areas of appli-

and maximum safety of operation.

cation within their range.

Efficiency of production and product

The next processing stage requires the

Dough processing methods employed

quality begins with effective storage

use of the most suitable methods of ex-

in production will substantially influence

and metering of raw materials. By

traction to ensure smooth material flow.

the quality of the end product: Werner

offering a wide scope of alternative so-

& Pfleiderer offer a comprehensive

lutions Werner & Pfleiderer technologies

Werner & Pfleiderer offers a comprehen- range of compatible, functionally safe

allow optimal project realization, largely

sive range of extraction equipment and

components to produce ideal doughs

independent of the size of operation.

our engineers will determine the opti-

based on specific machine features and

mal solution based on objective criteria

with consistant quality.

for specific requirements.

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4 Dust-free loading station for removable mixer bowls.

6 Batch mixers of the UC series guarantee the optimal development and quality of doughs, even in the case of unevenly loaded bowls.

5 The ZPM continuous kneading and mixing machine ensures strict adherence to recipes and a uniform, reproducible dough quality.

7 Metering stations for water, flour and small components, suitable for integration into bulk handling systems.

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1 Flour storage in outdoor aluminium silos to be fed by road tankers.

2 Day tanks complete with automatic metering / weighing station for ingredients.

3 Proportioning tanks for feeding the mixers.

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ROLL LINES Werner & Pfleiderer offer the ideal tech-

proofing and baking operation to ensure

nology to produce rolls to the highest

the rolls leave the oven in excellent and

standards of quality: complete lines

fresh condition.

which allow you to cater for local tastes.

Werner & Pfleiderer offers optimal

Gentle processing methods are of para-

solutions for producing rolls of all kinds,

mount importance and begin with the

from the German Kaisers to the Mexican

dough dividing and moulding machine

Bolillos.

followed by a precisely controlled

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1 Stamping machine with interchangeable stamping cups and setting device for optimal depositing of round and long rolls.

3 Conveyance of soft rolls to the cooling unit.

4 Folding and long-moulding machine with sesam position control.

6 Ecotherm tunnel oven produce rolls of uniform quality and cut your energy bill.

2 Moistening and seeding units for poppy, sesame etc.

7 Transfer of dough pieces to the final proofing cabinet.

8 Oven discharge and conveyance of soft rolls to the cooling unit.

5 Soft roll line of Werner & Pfleiderer for high productivity and operational dependability.

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HEARTH-BAKED BREAD Complete production lines for hearth-baked bread.

Werner & Pfleiderer bread processing

Precise control of the process, from

plants and equipment are in operation

dough handling to baking, ensures top

throughout the world helping to produce quality products. indigenous market specific breads such as French bread, full grain bread etc.

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1 Dough make-up equipment with lifter-tilter, dough metering hopper, dough dividing machine.

2 Automatic loading of final proofer.

3 Transfer of the prebaked loaves.

5 Gentle transfer of prebaked bread to the tunnel oven.

4 View into the baking chamber.

6 Uniformly baked loaves are transferred to the cooling and handling equipment.

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PAN BREAD SYSTEMS Customers have clearly defined requi-

Several factors contribute to the incre-

All details of the line are tailored to

rements of equipment to produce pan

asing popularity of Werner & Pfleiderer

meet the particular needs of our custo-

bread: dependable high productivity,

pan bread systems, these include: a

mers ensuring market acceptance of

a high degree of automation and the

high level of flexibility responsive to

their products.

ability to perform in a three shift,

changing market demands, the option

round-the-clock operation.

of future problem-free plant extension

Advanced computer programmes for

and our comprehensive expertise in the

process control are available on request.

supply of complete processing lines. Werner & Pfleiderer pan bread systems are individually planned.

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1 Moulder panner with stopper and pan conveyor.

2 High-efficiency dough make-up machine for pan bread, complete with automatic loading system for the dough dividers, cone rounder and automatic conveyor for transfer to the first proofing cabinet.

3 Lidder and pan greasing machine.

5 Oven unloader and product discharge conveyor.

4 Suction depanner with delidder, bread discharge conveyor, pan and lid cooling system.

6 Automatic pan stacking unit.

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SALES WERNER & PFLEIDERER Industrielle Backtechnik GmbH Frankfurter Strasse 17 D-71732 Tamm Germany Fon + 49 (0) 7141-202-0 Fax + 49 (0) 7141-202-111 [email protected] www.wpib.de

We have additional subsidiaries in France, Italy, Belgium, Austria, Russia and USA.

FBG-09-01-E

Representations with service outlets are also present in all regions of the world.