WP Haton showed their Crustica+ line, a Parta U Direkt with a greasing station and a Parta U in combination with the Superba Kompakt rounder. The Crustica+, a line for the baker who wants flexibility, suitable for many types of dough and also for doughs with an open structure was Perth Bakery South Africa Year 2 nr. 3 May 2013 KEEPS YOU UP TO DATE ABOUT WHAT’S COOKING IN THE BAKERY > Perth Bakery Originally from Germany, the Kuehlemann family have been baking for three genera- tions. Today they are the leading bakers in Perth, Western Australia. IN THIS ISSUE > They did this by purchasing four small bakeries including La Petite France. These purchases gave Il Granino a customer base that allowed it to grow quickly. As the customer base grew so did the range of products being produced. Their range quickly grew to in- clude Artisan and tinned bread, rolls of all descriptions, baguettes and a large Ciabatta and Turkish bread range. With this quick Originally from Germany, the Kuehlemann family have been baking for three generations. Today they are the leading bakers in Perth, Western Australia. Having initially purchased their current business in the mid 1990’s, the company, now called Il Granino, developed by acquisition. WP helps grow Perth Bakery growth the quality issues within the bakery became a concern. When a major customer threa- tened to take their business else- where, the Kuehlemanns decided it was time to investigate what equipment was on the market to assist with producing a consistent product and add some level of automation to the business. After substantial research, they decided upon a WP Haton Crustica Plus line. Todd Kuehlemann, now the chief executive, reports that the improved quality not only al- lowed Il Granino to keep their valued customer but allowed them to grow their customer base and increase the range of products they produced on a daily basis. Eliminating the quality issues was a big plus for the business and their customers. Todd Kuehlemann started in the family business straight from school. He started on the bakery floor and soon learnt every aspect of the business the hard way. Today Todd leads a very success- ful operation. When asked how he felt about his new Crustica line he replied “I like its simplicity, it doesn’t break down. It does every- thing Haton said it would do. It even handles very wet doughs. I love the improved and consistent New major orders for toast lines The equipment will be part of a total new production facility in the new to be built bakery in Shakaskraal (30 km north of Durban). The total investment in the bakery, auxiliaries and distribution will be approx. 50 mio. Euros. The equipment supplied by WP Haton will be including the latest technology in bread make up equipment including Blue Control. WP Haton is very honoured with the order and the extension of the long relationship with Sasko, which goes back to the “70s of the last century. The new Shakaskraal production facility will be a state of the art new line with a lot of emphasis on efficiency, hygiene, product quality and shelf life. Todd Kuehlemann with Aaron Pyne (seated) from Notleys quality.” Today Todd hopes he can partner with WP to further improve the business. Thanks to our agent in Australia Our dealer HERT presented there 1000 m 2 big booth, mainly in WP style, where there was enough space for each manufacturer to present their products to the big audience. Polagra-Tech, the biggest exhibition for the food industry in Poland Polagra-Tech, Poznan 07-10-2012 t/m 11-10-2012 demonstrated 2 times a day by our own dough technologist Marc de Wit.The Parta U Direkt, adapted en enhanced by HERT with a greasing station for tins and a unit to discard and to decorate the bread in tins was a machine that got a warm welcome on the Polagra-Tech. Therefore the Parta U Direkt was nominated for the Golden Medal as most innovative product at the Polagra-Tech exhibition. The atmosphere can be described as relaxed and professional, and where you could see that the complete HERT sales team was present and busy answering questions and generating leads for the future, in a more and more difficult market. So a good oppor- tunity to show themselves again to the big audience in a very professional way. Keyword for this future as a dealer or manufacturer is innovation and offering added value, such as the comprehensive Blue Value system, to stay ahead of the competition in a more and more competitive and difficult market. The Parta U Direkt and the enhanced features connec- ted to the Parta U Direkt shows that as well as the manufacturer as the dealer HERT are on the innovative route. Well done!! “Złoty medal” winner Parta U Direkt Hert booth Congratulations for Erik Kromjong, WP Haton (r) COLOPHON > Draft en realization Spiegel communicatie & creatie www.spiegel.nl Editors Jan van den Berg, Wilma Jansen, Henry van den Berkmortel Text Ruud van der Donk Photography Spiegel crossmedia communicatie a.o. Printing Drukkerij van Stiphout, Helmond WP Haton Industrieterrein 13 5981 NK Panningen NL P.O. Box 7025 5980 AA Panningen NL Tel. +31 (0)77 3071860 Fax +31 (0)77 3075148 [email protected]www.wp-haton.com EXHIBITION CALENDAR > Bakery China 2013 Shanghai 20.05 - 22.05.2013 Shanghai New International Expo Centre Shanghai, China www.chinaexhibition.com Bakery exhibition Interfood Jakarta Indonesian bread consumption is on the rise and as there is more and more interest in automated bread production lines for smaller and larger capacities WP Haton introduced the new Instant bread make up concept especially made to fit the needs of the Indonesian consumer towards taste, size and texture. The line consists out of a WP Kemper spiral mixer, an Instant bread line made by WP Haton with a volumetric dough divider for smaller and larger dough weights and a moulder. Baking was done in a Rototherm rack oven made by WP. The production output is approx 4-5000 breads per day produced by 1 man. The products that were produced during the exhibition were basically toast breads with smaller dough weights, and baked in u shape in the tins. The typical products produced contained more sugar than usual. The results were good breads, with a good taste, and a good look. Many customers, consumers and bypassing people tasted the good quality and were surprised how easy bread can be made. A lot of interest was raised in the recipe and the process. Instant will therefore be a concept that we will see more in the Indonesian market. Instant bread bakery in operation Instant dough divider Product Crustica Remember the old type of bread. Tasty with a soft crumb, a crispy, crunchy crust and a characteristic structure. Bread that reminds you of farmhouse baking, in terms of look, flavour and taste. Aaron and the Crustica Batard Olive bread Miche WP Haton has been nominated to supply to Pioneer Foods/ Sasko in South Africa 2 major bread lines with capacities of 5000 tin bread, 3000 dark bread as well as a separate toast line for a capacity of 8000 pieces per hour. This year WP Haton introduced the Instant concept on the bakery exhibition Interfood in Jakarta, with great success. Many visitors were seen and invited to see the complete instant bread bakery in operation. IBIE Las Vegas 06.10 - 09.10.2013 Las Vegas Convention Center Las Vegas, Nevada, USA http://ibie2013.org > Kulinichi Kulinichi established a reputation as worthy producer of the qualitative grain products ta- king the leading position among the domes- tic producers of bakery products at ones. > Polagra-Tech Polagra-Tech, the biggest exhibition for the food industry in Poland.
2
Embed
WP helps grow Perth Bakerywp-haton.com/uploads/Breadtalk/Breadtalk 03.pdf50 mio. Euros. The equipment supplied by WP Haton will be including the latest technology in bread make up
This document is posted to help you gain knowledge. Please leave a comment to let me know what you think about it! Share it to your friends and learn new things together.
Transcript
WP Haton showed their Crustica+
line, a Parta U Direkt with a
greasing station and a Parta U in
combination with the Superba
Kompakt rounder. The Crustica+,
a line for the baker who wants
flexibility, suitable for many types
of dough and also for doughs
with an open structure was
Perth Bakery South Africa
Year 2 nr. 3 May 2013Keeps you up to date about what’s cooKing in the baKery
> Perth Bakeryoriginally from germany, the Kuehlemann family have been baking for three genera-tions. today they are the leading bakers in perth, western australia.
In thIs Issue >
They did this by purchasing four
small bakeries including La Petite
France. These purchases gave
Il Granino a customer base that
allowed it to grow quickly. As
the customer base grew so did the
range of products being produced.
Their range quickly grew to in-
clude Artisan and tinned bread,
rolls of all descriptions, baguettes
and a large Ciabatta and Turkish
bread range. With this quick
Originally from Germany, the Kuehlemann family have been
baking for three generations. Today they are the leading
bakers in Perth, Western Australia. Having initially purchased
their current business in the mid 1990’s, the company, now
called Il Granino, developed by acquisition.
WP helps grow Perth Bakery
growth the quality issues within
the bakery became a concern.
When a major customer threa-
tened to take their business else-
where, the Kuehlemanns decided
it was time to investigate what
equipment was on the market to
assist with producing a consistent
product and add some level of
automation to the business. After
substantial research, they decided
upon a WP Haton Crustica Plus
line. Todd Kuehlemann, now the
chief executive, reports that the
improved quality not only al-
lowed Il Granino to keep their
valued customer but allowed them
to grow their customer base and
increase the range of products
they produced on a daily basis.
Eliminating the quality issues was
a big plus for the business and
their customers.
Todd Kuehlemann started in the
family business straight from
school. He started on the bakery
floor and soon learnt every aspect
of the business the hard way.
Today Todd leads a very success-
ful operation. When asked how
he felt about his new Crustica line
he replied “I like its simplicity, it
doesn’t break down. It does every-
thing Haton said it would do.
It even handles very wet doughs.
I love the improved and consistent
new major orders for toast lines
The equipment will be part of
a total new production facility
in the new to be built bakery in
Shakaskraal (30 km north of
Durban). The total investment
in the bakery, auxiliaries and
distribution will be approx.
50 mio. Euros.
The equipment supplied by
WP Haton will be including the
latest technology in bread make up
equipment including Blue Control.
WP Haton is very honoured with
the order and the extension of
the long relationship with Sasko,
which goes back to the “70s of
the last century.
The new Shakaskraal production
facility will be a state of the art
new line with a lot of emphasis
on efficiency, hygiene, product
quality and shelf life.
Todd Kuehlemann with Aaron Pyne (seated) from Notleys
quality.”
Today Todd hopes he can partner
with WP to further improve the
business.
Thanks to our agent in Australia
Our dealer HERT presented there 1000 m2 big booth, mainly in
WP style, where there was enough space for each manufacturer
to present their products to the big audience.
Polagra-Tech, the biggest exhibition for the food industry in Poland
20.05 - 22.05.2013Shanghai New International Expo Centre Shanghai, China
www.chinaexhibition.com
Bakery exhibition
Interfood Jakarta
Indonesian bread consumption is
on the rise and as there is more
and more interest in automated
bread production lines for smaller
and larger capacities WP Haton
introduced the new Instant bread
make up concept especially made
to fit the needs of the Indonesian
consumer towards taste, size and
texture. The line consists out of a
WP Kemper spiral mixer, an Instant
bread line made by WP Haton with
a volumetric dough divider for
smaller and larger dough weights
and a moulder. Baking was done in
a Rototherm rack oven made
by WP. The production output is
approx 4-5000 breads per day
produced by 1 man. The products
that were produced during the
exhibition were basically toast
breads with smaller dough weights,
and baked in u shape in the tins.
The typical products produced
contained more sugar than usual.
The results were good breads,
with a good taste, and a good look.
Many customers, consumers and
bypassing people tasted the good
quality and were surprised how
easy bread can be made.
A lot of interest was raised in
the recipe and the process.
Instant will therefore be a concept
that we will see more in the
Indonesian market.
Instant bread bakery in operation
Instant dough divider
Product
CrusticaRemember the old type of bread.
Tasty with a soft crumb, a crispy,
crunchy crust and a characteristic
structure. Bread that reminds you
of farmhouse baking, in terms of
look, flavour and taste.
Aaron and the Crustica
Batard Olive breadMiche
WP Haton has been nominated
to supply to Pioneer Foods/
Sasko in South Africa 2 major
bread lines with capacities
of 5000 tin bread, 3000 dark
bread as well as a separate
toast line for a capacity of
8000 pieces per hour.
This year WP Haton introduced the Instant concept on the
bakery exhibition Interfood in Jakarta, with great success.
Many visitors were seen and invited to see the complete
instant bread bakery in operation.
IBIe Las Vegas
06.10 - 09.10.2013Las Vegas Convention Center Las Vegas, Nevada, USA
http://ibie2013.org
3
> KulinichiKulinichi established a reputation as worthy producer of the qualitative grain products ta-king the leading position among the domes-tic producers of bakery products at ones.
> Polagra-Techpolagra-tech, the biggest exhibition for the food industry in poland.
Kiev, 10th october 2012 Bakery and experience centre
Kulinichi
Today the company includes
9 specialized bread-baking
complexes in Kharkov, Poltava
regions and Autonomous Republic
of Crimea. The company owns a
modern logistics center with
a motor-vehicle fleet of 800
specialized trucks, enabling
delivery of fresh products to each
point of the retail network. The
daily capacity of the production
facilities is 450 tons of bakery
products. Kulinichi Trademark
product range includes over four
hundred item names.
Bakery products: wheat bread,
rye bread, buns, rich buns,
cracknels, dry bread goods
Confectionary: ginger bread,
biscuits, rolls, pastry, cakes
Biobread
Frozen layered prepared food
Kulinichi is permanently exploring
the possibility to expand the
product range, striving for
providing the Ukrainian consumer
with a rich assortment of bakery
and confectionary products.
The strategy of Kulinichi is to
consolidate its leading position in
the market in the segment of
bakery and confectionary products
through increase of the production
profitability. It can be achieved by
strengthening Kulinichi Trademark
The brand ”Kulinichi” appeared on the Ukraine Market in 1995.
Kulinichi established a reputation as worthy producer of the
qualitative grain products taking the leading position among
the domestic producers of bakery products at ones.
competitive advantages, consisting
in uniqueness of the company’s
retail network format, product
range diversification resulting
from the use of modern European
technologies and equipment.
Since 1999, Kulinichi Bakery
Corporation, in cooperation with
leading European manufacturers
of bakery equipment, started
introducing cutting-edge techno-
logies in to bakery production,
which made it possible to con-
siderably diversify the output
products. The company was
equipped with 7 automated
production lines. Since 2007,
the part baked goods completed
the product range: croissants,
strudels, puffs and buns. In 2011,
to ensure stable supply of bread
and bakery products to inhabitants
of Poltava region, a new bakery
complex with a daily capacity of
100 tons, comprising a modern
logistic center, was launched in
Poltava. At the end of 2011, in
order to fulfill the program for
ensuring food security of Ukraine,
a decision was taken to build a
single robot-aided bakery complex
in Ukraine. Kyiv Region, Vasylkiv
district was selected as a construc-
tion site. The complex has quite a
number of advantages, among
them: location almost in the center
of the region and at the same time,
Opening of the bakery by the Ukrainian President Mr. Viktor Yanukovych
New Kulinichi production bakery
Final quality rating
Explanation to the President
near to sources of raw materials for
bread baking. Availability of
sufficient number of skilled
workers in the region and the
convenient traffic interchange
providing for communication with
all large population centres in the
region had no small share.
The project has a number of special
features: a complete automated
bakery production cycle, a logistic
center, a company-owned system
of retail sale through a network of
bakery-confectionary shops. In 10
months time Kulinichi demonstra-
ted their construction standard
building in a high quality and
quick manner, and the modern
complex became the tenth in the
company. Ukrainian and European
companies were engaged in the
bakery plant construction. The
plant is equipped by the world
leading bakery- and confectionary
manufactures. Among them, for a
not unimportant part of the
inventory: Werner & Pfleiderer -
Industrielle Backtechnik from
Germany and Werner & Pfleiderer -
Haton B.V. from Holland.
The bakery plant’s overall daily
capacity is 250 tons of bakery
products. 3500 working places will
be created in the course of the
projects implementation. The total
investment amount is USD mln. 45.
The bakery complex comprises its
own logistic center, equipped with
500 specialized vehicles for
carriage of flour, raw materials,
finished bakery and confectionary
products. A network of the
company’s bakery and confec-
tionary shops will be built for
sale of the Kulinichi products.
In general, within the framework
of this investment project
implementation, much attention
was paid to the use of innovative,
energy-saving bakery equipment,
which will enable providing people
living in Kyiv and Kyiv region with
high quality bread and stable
prices. The Werner & Pfleiderer
Bakery Group is proud to be one of
the preferred suppliers of Kulinichi
Bakery Corporation. Therefore we
were present today 10th of october
2012 at the official opening of the
new Kulinichi production bakery
by the president of the Ukraine,
Mr. Viktor Yanukovych. Before
opening the bakery officially,
Mr Yanukovych was shown around
the new plant that was in full
production and were the suppliers
had organized a presentation
of their competence. A special
moment where some of us could
meet the president in person.
Kulinichi Bakery Corporation is a
dynamic developing company with
the mission of providing the
Ukrainian market with a quality
range of bakery and confectionary
products made in conformity with
the world quality standards. We are
proud to have customers like
Kulinichi to our clientele.
olive bread Focaccia
Ingredients:Flour 9,000 kg
Ciabatta mix (20% mix) 1,000 kg
Salt 0,060 kg
Yeast 0,200 kg
Water 6,500 kg
Olive oil 0,200 kg
Olives 0,500 kg
Oregano
Total 17, 46 kg
Preparation:• Mixing slow 2 and fast
10 minutes
• Dough temperature 26°C
• Proofing time 60 minutes
• Weight 300 gr.
• Rounding
• Intermediate proof 20 minutes
• Flatten out with olive oil and
cover up with olives
• Final proofing time
± 45 minutes
• Baking temperature 230°C
• Baking time 25 minutes
now open for business!
Now on our website you see at the
first glance what you are looking
for: products, support, company or
news. These categories again contain
a lot of information, for example
our world famous production lines
Baguetta, Classica, Crustica, Easy
Toast, Instant, Ryena and Sweety.
Under support (among other
things) you find our direct contact
details and online service informa-
tion. You are only one mouse click
away to find out everything about
our Blue Value support package.
With Blue Value we ensure the
safety of production, durability of
your equipment and support for a
These pictures give you a first impression of our recently extended test bakery and experience
centre. Come, see and experience too! Ask your Key Account Manager or send an e-mail to: