IXERS IXING YSTEMS OUGH PRODUCTION OUGH TRANSPORT WP BAKERYGROUP

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1 IXERS IXING YSTEMS OUGH PRODUCTION OUGH TRANSPORT WP BAKERYGROUP

2 ALL THE ACTIVITIES OF THE WP BAKERYGROUP ARE TARGETED AT MAKING OUR CUSTOMERS SUCCESSFUL! JÜRGEN HORSTMANN

3 MIXERS WP BAKERYGROUP 2 _ 3 WP BAKERYGROUP The WP BAKERYGROUP with this portfolio of companies, we ve comprehensively aligned ourselves with the needs of bakeries worldwide. Today we are in a position to offer total solutions from project development to equipping complete bakeries (handcraft and industrial) and sale of used machinery. The central element of our corporate philosophy is a networked way of thinking that stretches beyond the individual stages of production. We call it process management, the targeted management of the individual stages of production and the machines used within them as fast and with as little loss of material as possible to achieve the desired result, even for small amounts and the unlimited reproducibility of results achieved. And all this is combined with extremely high yield. Each unit can be operated as a stand-alone, but can also be easily docked on at any time interfaces for third-party products are sufficiently available. The complete WP line ensures reliable process management.

4 WP BAKERYGROUP Today, we are producing a new generation of machines and systems the WP NEW GENERATION. What sets them apart: COMMENTS ON IBA 2006 If you re looking for a strong partner for bakery equipment, then such a partner shouldn t just build machines, but should also offer other features such as reliable engineering and top service. For this reason, we ve gathered our ten companies under the specialised umbrella of the W&P brand to create the WP BAKERYGROUP a future-oriented, modern machinery-engineering company. It possesses various competence centres, including those for bread, rolls and ovens, and is among the market leaders in all its segments. Think process is at the heart of our corporate philosophy, and this describes the implementation of networked technology throughout all stages of production, with the goal of integrated processes. Within the implementation of consistent processoriented thinking lie productivity reserves and opportunities for greater quality. Gentle on the dough Best absorption rates Best weight precision Best product quality Best productivity Networked technology Economic production of small amounts Shortest set-up times Highest standards for hygiene Low energy consumption Service, training and maintenance Knowledge transfer WP CompetenceCenter The WP BAKERYGROUP is the right partner for your future! _ Dough/Mixing. Emil Kemper GmbH, Rietberg _ Rolls. Emil Kemper GmbH, Rietberg Jürgen Horstmann _ Bread. _ Ovens. Werner & Pfleiderer Haton B.V., NL-Panningen Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbühl _ Instore baking. Werner & Pfleiderer Sachsen GmbH, Sohland _ Refrigeration technology. Werner & Pfleiderer Lebensmitteltechnik Kälte GmbH, Dinkelsbühl _ Laminate. Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbühl _ Engineering. Werner & Pfleiderer Industrielle Backtechnik GmbH, Tamm _ Used machines. Pro-Fit-2 GmbH, Sohland _ Bakery software. BackNet E&S GmbH, Muggensturm

5 MIXERS WP BAKERYGROUP 4 _ 5 WP BAKERYGROUP Comments on IBA 2006 here and at Rainer Zeh, Managing Director First of all we ll be showing the current versions of the products the market is familiar with, like the MATADOR, multi-deck oven, the ROTOTHERM, convection oven, the OBER Junior loading robot, the ROTA- MAT EN dough dividing and moulding machine, the ROLLPROFI compact roll system, the MULTIROLL rolled pastry system... One new item is our PELLADOR, a wood-burning oven concept with automated pellet heating, that was developed along with the Mitterer wood-burning oven bakery. In addition there s our laminating system, which is equipped with a newly developed double satellite head. Highly pre-proved doughs can be processed with minimal structural influence, just as special doughs can be reduced to the desired size evenly, easily, and without losing air bubbles. Peter Wittmann, Managing Director In the industrial production of sticks, we offer our customers another technological leap with the SP-H sticks press. It s a roller extruder for production of endless strings of dough, especially co-extruded products, and it produces Super Sticks pressed, filled and turned. As a system provider, we deliver the complete solution, from dough production to the sticks press, the lye bath, notching and cutting devices, the salt shaker and the conveyor oven, and packaging. Then there s our new THERMADOR, the further development of the most successful tunnel oven in the world, which offers even better and faster baking with greater energy efficiency. Convection can now also be used in the burner module and therefore throughout all oven zones. Piet van Deur, Manager, Bakery Cooling We present a completely new philosophy in refrigeration: the aroma-refrigerating principle. The NewGeneration WP-Kälteanlagen refrigeration system is designed for taste and aroma like never before a revolution in refrigeration technology. With the AROMA + COOLER & AromaTrays from WP System Dieckmann for example: a new refrigerating concept based on suction cooling, for the in-shop-baking segment. It has an extremely positive effect on aroma, taste, crispness, shine and shelf life. And it saves in many areas. We will also show AROMAT und AROMAT + the aroma-maker and proving interrupter as semi- and fully-automatic machines with new dough-resting and ripening process control. And our new POWERCOOLER a shock cooling system as a linear belt froster. Lothar Paulick, Managing Director MATADOR STORE is the name of our new multi-level oven system that s designed for more than just in-shop baking. MATADOR STORE sets itself apart with its outstanding baked results. This oven, which can be assembled according to a modular principle, is suitable not only for perfect baking in the shop, but also for producing various products in cafés, bistros, restaurants or hotels products such as cakes, pizzas, casseroles and more, at a premium level of quality. In centralised production, it takes on the role of a finisher due to its short preheating times. We present our completely revised convection in-shop oven, BRILLANT, with improved baking quality, with time and energy savings and a new cleaning programme. BAKY and STOREBEE are new highlights in the area of automatic baking with minimum personnel requirements, a new shopping experience, product variety and outstanding product quality. Reiner Knauf, Service Director A comprehensive service concept, the targeting of all company activities toward the success of bakers worldwide with this philosophy, the WP BAKERYGROUP seeks to further support its position in the industry and expand over the mid term. The cornerstones of WP services, which are directly oriented on the customer, include being available 24 hours a day, 365 days a year; the exclusive use of in-house technicians; a finely meshed service network in Germany and Europe; worldwide company representatives and service support centres; comprehensively equipped service vehicles as mobile replacement-parts warehouses; a permanent stock of about 100,000 original parts; technical support; helpline; and online remote diagnostics. Henk-Jan Snellink, Managing Director The MINICRUSTICA is our smallest and newest bread system for the entire range of classic bread varieties and shapes with and without seeding, particularly for producing Mediterranean products such as ciabatta, baguettes, and other, very soft wheat doughs. BAGUETTA + is a fully automatic bread system for braided breads, baguettes and brioche, which works according to the round-long principle (round-mould, prove, long-mould, prove, final forming). Processing is extremely precise with regard to weight and remarkably gentle on the dough, the dough pieces are fully rested and retain their coarse texture throughout the process. Our SERVODIVIDER S 700 revolutionises dough division the pressure necessary for precise weights is intelligently controlled throughout the dividing process. Ulrich Peitzmeier, Managing Director This year at the IBA, we ll first of all be presenting the now complete range of our new mixers the mobile PRESIDENT and the POWERMIXER, which is equipped with a double-helix and guide rod. In addition, there s the D&B Wizard, our patented doughnut and bagel module. The third highlight is the OXYLATOR, a new tool/method for oxygenating dough in the mixing area. In the area of dough dividing and moulding machines, we re introducing the SOFTSTAR PLUS. It s equipped for permanent use in multiple shift operations with gentle processing of the dough. For handcraft bakers, we re also presenting the RULAX round- and long-moulder as a supplement to the tried and tested Consul doser. Lothar Paulick, Managing Director Interest within the world market for good used machines is as great as ever. This is particularly true for machines produced by Werner & Pfleiderer, Kemper, Haton and Winkler, which we overhaul from the ground up and deliver with long-term warranty agreements. We benefit here, of course, from direct access to the replacement parts stock within the WP BAKERYGROUP, as well as from the original design drawings for construction. We present our offerings, which are updated daily, through our Internet site at A visit to our permanent display, with more than 300 machines, can be arranged any time. Hans-Jürgen Kottisch, Managing Director Just in time for IBA, we ve added some interesting functions to our Office Pro and Cash Pro software modules, developed especially for the bakery segment. During the further development of Office Pro, the area of traceability of raw materials was in the forefront, including the booking of raw materials, semi-finished and finished products, etc., to any desired number of storage sites. Cash Pro, the bakery till system, is now also available for confectioneries, cafés and restaurants, including recording of tables and seats. With Cash Pro-Orderman, recording of orders and cashier transactions is significantly improved.

6 MIXERS PRODUCTION AND TRANSPORT OF PREMIUM DOUGHS The production and handling of premium doughs is heavy-duty work no longer so for the people involved, but primarily for the machinery used. Mixers and bowl tippers are constructed for these demands. Ours are world-famous for their stability and we ve been building them with the same massive construction and stability for decades. With our wide range of mixers, we target the specific needs of individual businesses their purchase pays off every time. Our product line starts with mixers for laboratories and ends with fully automated mixing systems for industrial production Our mixers stand out due to the speed with which they process dough the amounts of dough per processing step the handling of the bowl the convenience of the controls

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8 CAPACITY PRODUCTS MIXERS CONFECTIONARY PLANETARY MIXER small + fast + universal PLANETARY MIXER PM 20-V PLANETARY MIXER PM 40-V PLANETARY MIXER PM 60-V PLANETARY MIXER PM 80-V Amount 20 l 40 l 60 l 80 l Dough and masses for fine pastries PLANETARY MIXER from WP Kemper MIXER HANDCRAFT MIXER LABORATORY SUPERIOR SP 15 L Kemper 3-zone mixing system Mobile spiral-mixer from WP Kemper ECO / ECO F Kemper 3-zone mixing system SPIRAL MIXER 15 ECO / ECO F 30 ECO / ECO F 50 Amount 15 kg flour 25 kg dough 40 l tank content (approx.) Amount Litres 30 kg flour kg dough 50 kg flour kg dough Mixed-wheat dough ECO Mixed-wheat dough ECO F Mixed rye dough ECO / ECO F kg flour kg dough ECO / ECO F kg flour kg dough ECO / ECO F kg flour kg dough Spiral-mixer from WP Kemper PRO The professional for handcrafting jobs PRO 30 Amount 30 kg flour Litres 75 Mixed-wheat dough 45 kg dough PRO kg flour kg dough PRO kg flour kg dough PRO kg flour kg dough PRO kg flour kg dough Mobile spiral-mixer from WP Kemper

9 MIXERS CONFECTIONARY, LABORATORY & HANDCRAFT 8 _ 9 SPECIALS Mechanism in head Movable stainless steel grid Machine parts that come into contact with dough are made from stainless steel Simple tool changing Speed can be adjusted smoothly 3 tools included OPTIONS Various tools Small bowl (such as 20 l for PM 40-V) Bowl wagon Automatic lowering/lifting of the bowl (only for PM 60-V) KEMPER 3-zone mixing system Direct drive bowl motor Stainless steel tank/mixing tool SP LE SPS control Programme storage Digital display Mixing times Tank turning direction Spiral revolutions Internal dough temperature SP LR Machine/recipe control via central computer SPS control Digital display Programme storage ECO Kemper 3-zone mixing system Direct drive bowl motor Stainless steel tank/mixing tool ECO F Specially adapted kneading arm Optimised rotation speeds PT 100 temperature sensor (internal dough temperature) Stainless steel stand S7 SPS control Discharging screw for bowl Special paint coating Bowl scraper mixer (off ECO 75) Specially adapted kneading arm (ECO F 30) Kemper 3-zone mixing system Reinforced bowl drive Can be cleaned simply and quickly Simplified latch PT 100 temperature sensor (internal dough temperature) Stainless steel stand S7 SPS control Discharging screw for bowl Special paint coating Bowl scraper mixer (ab PRO 75)

10 CAPACITY PRODUCTS PRESIDENT The commander-in-chief of mixers PRESIDENT 75 Amount 75 kg flour Mixed-wheat dough Wheat dough 120 kg dough Mixed rye dough PRESIDENT kg flour Rye dough 160 kg dough PRESIDENT kg flour 200 kg dough PRESIDENT kg flour 240 kg dough PRESIDENT kg flour 320 kg dough PRESIDENT kg flour 400 kg dough Extensible spiral-mixer from WP Kemper UNIVERAL CHARGENKNETER UC Optimal mixing even with small dough amounts UNIVERAL CHARGENKNETER UC 80 Amount 80 kg flour 130 kg dough Mixed-wheat dough Mixed rye dough UNIVERAL CHARGENKNETER 120 kg flour UC kg dough Double-spiral mixer from WP Kemper POWERMIXER PM-D The power of the double helix POWERMIXER PM 75 D Amount 75 kg flour Mixed-wheat dough Wheat dough 120 kg dough POWERMIXER PM 150 D 150 kg flour 240 kg dough POWERMIXER PM 320 D 320 kg flour 512 kg dough Double-spiral mixer from WP Kemper POWERMIXER PM-AE The power of the double helix POWERMIXER PM 150 AE Amount 150 kg flour Mixed-wheat dough Wheat dough 240 kg dough Extensible spiral-mixer from WP Kemper

11 MIXERS INDUSTRIAL 10 _ 11 SPECIALS KEMPER 3-zone mixing system DUO direct drive High-pressure gripper lock (1.4 tonnes) Bowl is easy to move, easy to dock OPTIONS PT 100 temperature sensors Rev counter Mono touch panel Colour touch panel Stainless steel stand Bowl scraper Multi-phase control CO 2 refrigeration Discharge screw for bowl Water inflow Left-side switching cabinet Mobile stand design (only PRESIDENT 75) Double-helix mixing system Network capable computer control Interface for water-mixture/dosing device Temperature insertion sensor Computer control with temperature shut-off Simple clock control Dough tank oiling Networking of data circuits Operation from left Lid for charging hole can be integrated with any silo and dosing system (only UNIVERAL CHARGENKNETER UC 80) Double-helix mixing system Touch-screen V2A cladding Multi-phase control CO 2 refrigeration Rev counter Stainless steel design Various transport elements Steel frame Double-helix mixing system Touch-screen Multi-phase control CO 2 refrigeration Rev counter Stainless steel design

12 CAPACITY PRODUCTS MIXERS INDUSTRIAL ZPM KNETER Uniform kneading ZPM 120, 240, 320 Amount 1,500 7,000 kg/h Sliced bread dough Rusk dough Biscuit dough Soft roll dough Breading dough Industrial mixer from WP Industrial Bakery Technologies ZK KNETER Optimal, high-speed cross-mixing ZK 400 Amount 400 kg/batch Cracker dough Biscuit dough ZK kg/batch Pretzel dough ZK kg/batch Cut biscuit dough ZK 1,200 1,200 kg/batch Cake dough Rusk dough 1,200 kg/batch Gingerbread dough (Batch time 20 min.) Industrial mixer from WP Industrial Bakery Technologies MIXING SYSTEM BOWL TIPPER HK 150 Stable and robust Lifting capacity 1,000 kg Tipping height approx. 1,800 mm; 70,9" Bowl tipper from WP Kemper HK 200 Stable and robust Lifting capacity 1,000 kg Tipping height approx. 1,800 3,500 mm; 70,9" 137,8" Bowl tipper from WP Kemper

13 MIXERS INDUSTRIAL & BOWL TIPPERS 12 _ 13 SPECIALS Continuously uniform dough quality Reproducible dough quality Configuration of the kneading elements adjusted for the baked product Precise, even dough temperature due to temperature equalisation system for housing, wave, helix and kneading element OPTIONS Combinable machines (ZPM 120/240, ZPM 320/320, etc.) Continuous kneading under pressure and/or vacuum Control of the kneading process via SP High-performance machine for industrial mixing and kneading processes Two-wave system with sigma paddles Good cross-mixing thanks to varying rotation speeds of the symmetrically designed paddles Extremely short kneading times Double casing for water attachment for bowl temperature equalisation Expanded tipping device for installation in lines CIP-capable Programme control Overhead tipping direction Extremely stable Consistent lifting process Freely movable on tracks Movable with a motor on tracks Different tipping heights Dough slide External bowl intake Special coatings Space-saving columnar construction Various tipping directions Extremely stable Consistent lifting process Different tipping heights Dough slide External bowl intake Special coating Tipping left and right Includes 2 dough slides Adjustable tipping height (Adjustment range: 900 mm) Motorised scraping device for left-right tipper (KEMPER mixer) More powerful motor 2.2 KW Safety protection device with photoelectric barrier

14 MIXING SYSTEMS Industrial production of baked goods requires a permanent and reliable supply of production lines with large amounts of dough. In order to meet this requirement, we have developed fully automated systems that range from filling of the mixing bowls and the subsequent mixing, to facilities for resting spaces for bowl fermenting and all transport paths including supply of the dough dividing and moulding machines. All this is included under the aspect of optimised dough processing.

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16 CAPACITY PRODUCTS MIXING SYSTEMS DOUGH CONVEYOR SYSTEM FÖRDERKULI Dough conveyor system, capacity 300 kg Flower supply POWERMIXER PM 150 D Capacity 300 kg Conveyor height 3,200 mm Dough conveyor belt Switch cabinet Dough conveyor system from WP Kemper MIXING SYSTEMS MIXINGLINES POWER ROLL SYSTEM Fast and flexible PM 75 D PM 150 D PM 320 D PM 75 D Dough amount 1,800 kg/h 3,600 kg/h 6,500 kg/h Mixing time 6 min Wheat dough Mixed-wheat dough PM 150 D 6 min PM 320 D 6,2 min Charges PM 75 D 15/h PM 150 D 15/h PM 320 D 13/h Mixing unit from WP Kemper POWER WHEEL SYSTEM Just one working step PWS 100 ae-v Liquid sponge amount 1,600 kg/h Wheat dough Mixed-wheat dough PWS 125 ae-v 2,000 kg/h PWS 150 ae-v 2,400 kg/h Charges 10/h Cycle time (mixing + handling) 6 min Dough resting time including handling 6 min Mixing unit from WP Kemper

17 MIXING SYSTEMS DOUGH CONVEYOR & MIXING SYSTEMS 16 _ 17 SPECIALS OPTIONS Stainless steel design Varying conveyor heights Varying input lengths Mixing system 2 PM 75 D double-helix mixers 1 transport unit 1 HK 200 Pedestal with portioning hopper Bowl tipper HK 200 Transport unit 2 PM 75 D double-helix mixer locations 1 HK 200 bowl tipper location 1 PM 75 D bowl Mixing system 1 PM ae-v spiral mixer 3 dough tanks for PM ae-v 1 vertical revolving mechanism for intake from 3 mixing tanks 1 tipping mechanism

18 CAPACITY PRODUCTS POWER RAIL SYSTEM Varying tank fermentation Mixed Bread Line Dough amount 1,500 kg/h Wheat dough Mixed-wheat dough Wheat Bread Line 750 kg/h Rye Bread Line 510 kg/h Dough resting time Mixed Bread Line 10 min Wheat Bread Line 60 min Rye Bread Line 30 min Cycle time 10 min Cycle time (mixing + handling) 12 min Mixing unit from WP Kemper POWER SQUARE SYSTEM Extremely long tank fermentation Liquid sponge Dough amount 1,650 kg/h Wheat dough Mixed wheat dough Ready-to-cook dough 2,750 kg/h Liquid sponge Dough resting time Ready-to-cook dough 210 min 40 min Cycle time 10 min Cycle time (mixing + handling) 12 min Mixing unit from WP Kemper

19 MIXING SYSTEMS MIXING UNITS 18 _ 19 SPECIALS OPTIONS EXAMPLE Fully automated dough supply for three bread units 3 PRESIDENT bowls 10 dough resting areas Double-carrier system 3 HK 200 bowl tippers with scraping devices 3 preportioning hoppers number of bowls almost unlimited Construction according to client specifications EXAMPLE Fully automated dough supply 6 PRESIDENT dough resting areas Bowl transport rails 3 HK 200 bowl tippers with scraping devices 3 preportioning hoppers number of bowls almost unlimited Construction according to client specifications

20 tammen.de SALES WP BAKERYGROUP EMIL KEMPER GMBH Lange Straße Rietberg Germany Fon + 49 (0) Fax + 49 (0) info@emil-kemper.de The WP BAKERYGROUP has branches in France, Italy, Belgium, Austria, Russia and the US. In addition, representatives with service centres are located in every region of the world. 0906_2.5_ by WP BAKERYGROUP, Stand 09/06, printed in Germany, = registered trademark Information contained herein is not legally binding. Information is subject to change, particularly as a result of technical improvements.