Kemper

A Complete Program

For Artisan

Bread Baking

WP BAKERYGROUP

Haton

Werner & Pfleiderer

Kemper Bakery Systems, Ltd.3 Enterprise Drive, Suite 108

Shelton, CT 06484

800.244.9819t: 203-929-6530f: 203-929-7089

www.kemperusa.com

Think Process—The Heart of our Corporate Philosophy

“It’s all about dough.

And we know dough!”

Patricia Kennedy, presidentKemper Bakery Systems, Ltd.

We are passionate about the artisan segment of the industry and Kemper’s mission is to help bakeries solve theirproduction problems and grow.

Truly, a customer is not just investing in a machine, a smartcustomer is investing in a healthy relationship and sharedvalues. 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 toknow three things: Will it work? Will it be supported and canI buy it at a fair price?

To begin with, we take a relentless pursuit to match theright machine to the correct specifications of the customer’sproducts. We address labor costs and outline productionsolutions to help our customers become more profitable. Wedon’t 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 andbe healthy.

Our customers work hard to produce a quality product andwe work hard to design, build and provide quality equipment. It’s a value of shared excellence.

Kemper Bakery Systems, Ltd. is theNorth American sales company forthe WP BAKERYGROUP, whichincludes the factories of Kemper,WP Haton and Werner & Pfleiderer.

WP Kemper Test Center

Come Bake with Us!

At the WP Kemper Test Center inHartford, CT, we have a SP spiralmixer, the CRUSTICA and a MATADOR oven with the OBERJUNIOR loader.

Call to make an appointment.800.244.9819 ext. 318

WP BAKERYGROUP

“I care about bakers

and making sure bakeries succeed.”

Michael Eggebrecht, master baker and consultant

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 ofmachines from WP Haton and Kemper are designed to makethe same bread that you do by hand.

Liquid starters, folds, bulk fermentation and highly hydrateddough—we are dealing with the same baking fundamentalsthat you are.

With the line’s modular construction, bakers have the optionto use parts of the line for different dough.

And let’s face it, automation is kind to the health of a baker.It performs the backbreaking work while the baker still dictates the process. It’s a genuine match that respects a baker’s knowledge and health.

Bottomline: Smart automation compels you to be a betterbaker.

WP BAKERYGROUP

Consulting Services Available:

● Formulations● Production Planning● Ordering & Inventory● Bakery layout● Implementation● Smallwares

MixingSP FIXED BOWL

PRESIDENT WHEEL OUT

INDUSTRIALIN-LINE MIXING

CONTINUOUS PROCESS

SPSPIRAL MIXER WITH FIXED BOWL

Good price to performance ratio forsmall artisan bakeries requiring a smallfootprint for the production of artisandough. Long life.

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

PRESIDENTSPIRAL MIXER WITH REMOVABLE BOWL

A great wheel design makes thisbowl easy to roll while it is full. Powerful,affordable, strong, and reliable. Whatmore can you ask for? How about anoption of a PLC with recipe storage?

President 75*165 lbs flourPresident 100*220 lbs flourPresident 125*276 lbs flourPresident 150*330 lbs flourPresident 200*440 lbs flourPresident 250*550 lbs flour

*refers to flourcapacity (kg)

SP 30*66 lbs flourSP 50*110 lbs flourSP 75*165 lbs flourSP 100*220 lbs flourSP 125*276 lbs flour

*refers to flourcapacity (kg)

INDUSTRIAL IN-LINE MIXINGPOWERMIXERS + LIFTER + CONVEYOR

A high dough capacity system withartisan quality mixing. Choose from 1 to 3double spiral mixers (with Kemper 3-zone mixing principle). Conveyor can depositinto two different hoppers.

Ex: 2 POWERMIXERS

1800 kg dough/hr

Ingredient Filling:1.5 min cycle time

Mixing:4-6 min/mixerDischarging:

30-45 sec/mixerCharges/hr:

7.5 charges/hr/mixerDough Capacity:

240 kg/mixer

Kemper WP BAKERYGROUP

Bread Make-upCRUSTICA

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, it’s time to join the revolution.

CRUSTICAAUTOMATED BREAD LINE FOR ARTISAN DOUGH

The master baker is not lost when the CRUSTICA comesaboard; on the one hand it simplifies the production processand on the other hand, the Crustica forces you to excel at mixing. You can’t be lax. It puts you on schedule. The Crusticaallows bakers to focus on the things that truly matter ratherthan the redundancies encountered while hand forming at ahigh volume.

The Crustica works according to the doughball principle.We duplicated what bakers are doing around the formingtable.

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

Haton WP BAKERYGROUP

Ruben Barrera, PANoRAMA Bakery, San Francisco, CA

FLOOR INTERMED.TIME DIVIDING ROUNDING PROOF SHAPING

LAYOUT OPTIONS

Bread Make-upBAGUETTA+

This line makes true artisan baguettes. The BAGUETTA+ worksaccordingly to the oblong principle. This means that the doughpieces are proofed oblong instead of a doughball shape.

The WP Haton factory, located in theNetherlands, is one of the 10 companiesunder the umbrella of the WP BAKERYGROUP, 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

... the WP Haton factory responded with an amaz-ing new generation of bread lines, modular infunction for flexibility and road tested for highlyhydrated artisan dough.

We consider them the litmus test for artisanbaking because these machines require you tonail your mixing, know your flour, your dough,and your fermentation times. WP Haton’s artisanbread lines are designed to increase production,lower labor costs, and deliver a consistent, quality product with a beautiful crumb structure.Period.

● 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)

Haton WP BAKERYGROUP

Differentiate Yourself from the Competition

FLOOR TIME DIVIDING PRE-SHAPING PROOFING SHAPING CUTTING

Roll Make-upQUADRO-ROUND

MINI QUADRO-ROUND

QUADRO-ROUNDHOLLYWOOD-STYLE PRODUCTION OF ARTISAN ROLLS

High volume production of round, squareand rustic rolls without degassing the delicate crumb structure. Two thumbs up.

MINI QUADRO-ROUNDSMALL FOOTPRINT, LABOR-SAVING

Smaller footprint allows automation oftime-consuming roll production while stilldelivering a consistently, high quality product.

● 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)

● 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)

Kemper WP BAKERYGROUP

ArtisanSheeting Lines

MAGIC LINELaminating Line

MAGIC LINE is an industrial automated line engineeredspecifically for highly hydrated dough like ciabatta andbaguettes, handling absorption rates up to 80%. Its modular construction makes it extremely flexible and it isdesigned to handle a variety of products with fast and easychangeover. Engineered to reduce stress and degassing ofartisan 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

Werner & Pfleiderer WP BAKERYGROUP

OvensMATADOR

OBER / OBER JUNIOR

MATADOR TOWERS

MEGADOR

MATADOR DECK OVEN TOWERS WITH LOADING SYSTEM

OBER AND OBER JUNIOR LOADING SYSTEMS

MATADORFOR 50 YEARS THE STANDARD FOREXTRAORDINARY BAKING RESULTS

The worldwide success of the MATADOR tells its own story and quitefrankly sells itself. More than 60,000 ofthese ovens have been sold worldwide.Owners normally are quality orientedbakers, entrepreneurs who know thatonly constantly high quality bakery products assure the economic success ofa company. Are you a candidate for theMatador 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

MEGADORMulti-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)

Werner & Pfleiderer WP BAKERYGROUP

We understand how importantit is to have the support you needfor your equipment. This is why wecontinually invest in our parts stock,training of our service staff andcontinually improve on our documentation. Our commitmentto our customers is professionalresponse time with knowledge-able support.

WP BAKERYGROUP

Brad Engelhardt, Service Manager

Our Commitment to Service: We Care About Your Needs

”Food is the most basic thing we all share,” says DeKalbFarmers Market owner Robert Blazer, who presidesover 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.

DeKalb Farmers Market Invests in a Complete Artisan Bread Program

WP Haton’s master baker, Robert Reesink, guides Selbe, one of DeKalbFarmers Market bakery supervisors, on how to operate the newly installed CRUSTICA.

For DeKalb Farmers Market in Decatur, Georgia, whatstarted out as an inquiry of bread lines soon became a partnership between DeKalb and Kemper Bakery Systems torevamp 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-ROUNDwith the RELAXER to automate its roll production. They alsopurchased a new oven, the MATADOR MD 190.

Before the equipment was delivered, Michael Eggebrechtconsulted with head baker Mike Emkin on formulations, timeand temperature, and efficiencies in the bakery, suggestingadditional equipment to help with lifting and movement ofdough on the floor.

“We control production better with automation,” saysEmkin, who saw his bakery transition from lax mixing to a realschedule. “Now, our bakers are organized, they are on aschedule and know what and when they have to mix to get iton the machine.”

“Our bread quality has improved. We all notice it in thebakery,” adds Emkin.

The bakery runs baguettes, challah and Mediterraneanbreads on the Crustica and takes advantage of the Crustica’smodular components, using just the divider and rounder tohand 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 DeKalb’s philosophy, are natural and preservative free. With the bakery running smoothly, Emkin isalready pursuing the next step: organic certification.

No matter how technologically advance we become,we cannot escape our fundamental relationships with foodand each other.

—Robert Blazer, owner, DeKalb Farmers Market

Kemper Bakery Systems’ service manager is the awesomeBrad Engelhardt, who has workedin the baking industry for 27 years.He specializes in repair and installa-tion of all forms of commercial andindustrial baking equipment. He’sthorough, customers love him, andhe doesn’t leave a stone unturnedas he manages the service needs ofthe North American market.

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