WP Haton at a glance...
WP Haton is part of the WP BAKERYGROUP, the leading, integrated group of companies for craft and industrial bakery technology.
WP Haton Dough Friendly Company is one of the leading suppliers of bread make-up equipment in the world market. Manufacturer of dough processing systems for traditional and industrial bakeries for virtually all common types of bread. WP Haton dough make-up systems with well-known names such as Baguetta, Classica, Crustica, Ryena, and more are available for toast, tin bread, artisan, baguette, and all other kinds of bread.
WP Haton equipment is spread all over the world. Open communication honest and sincere commitment results in optimal solutions for bakeries and in pleasant, although professional, business relationships.
Product Focus
Dough Flow Zipper, ZIP2ONE: a twin piston machine with 2 dough pockets dropping the dough pieces parallel on 2 discharge conveyors feeding a centring belt that converts the 2 lines in 1 straight lane like a zipper.
An Overview
Dough Flow Zipper: ZIP2ONE
The B 300 GV is a high-speed dough divider, especially developed for the use in automatic baguette make up lines.
The machine has been successful for more some years in many different baguette lines because of the sturdy design, high weight accuracy, dough friendly dividing mechanism, and high speed. Especially in production lines where an inline (180-degree infeed of the dough pieces) is necessary the B 300 GV can be used optimally because of its configuration and capacity. The machine has been completely redesigned and extended with the ZIP2ONE.
The Technology
Suction Dividing
The B 300 GV II uses the principle of suction dividing. This means the dough is transported from the hopper to the dividing mechanism by suction. Below the hopper, the dough is divided into more significant portions in the main chamber.
After the chamber is closed by a knife, the dough is pushed gently into the two horizontally positioned measuring chambers.
WP Haton is part of the WP BAKERYGROUP, the leading, integrated group of companies for craft and industrial bakery technology.
UK Contact
The Ambit Group
Unit 3, Modular Business Park,
Norton Road, Stevenage, SG1 2FZ
t. +44 (0) 0208 367 9131
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Solutions
Introducing a WP Haton’s Solutions
Artisan Quality In A Fully Automatic Way
The Baguetta is a fully automatic make-up system to produce baguettes or related products and all products with a long oblong shape, such as brioches or toast bread. Bread produced in the Baguetta line has a high degree of consistency and quality while maintaining an artisan look, taste and shape.
The dough is constantly moving, which adds energy to the dough. This adds to optimal dough development. The integrated resting times create an optimum between elasticity and stretchability so that an optimum in moulding length can be achieved with minimal stress on the dough pieces.
Proven Concept For Classic Bread Types
With the Classica, every bakery small or large can produce a wide variety of breads of the highest quality in an automated environment, with the highest performance and efficiency. The tailormade bread line allow for a nearly endless range of shapes, weights and types of bread as it is built from individual modules.
The Classica concept is built from individual modules. This way nearly all types of bread can be produced. On each individual machine, a broad range of accessories can be supplied in order to make the specific shape, to reach the required capacity or proof time, and to make the shape wanted, or to decorate the loaf before proofing and baking.
Artisan Quality In Look, Taste And Shape
Very soft dough and specialty dough are welcome on the Crustica line. Dough with a long pre-proof, sour dough, multigrain or dough with seeds, nuts or other additives find their way through the Crustica. It is the ideal solution for Mediterranean breads such as Ciabatta and other artisan types of bread.
Crustica is an automated dough make up line ideally suited for processing soft and very soft dough and also special kinds of dough with a long pre-proof, sour dough bread, multigrain bread, dough with many additions as seeds, nuts, cheese and other additives. Dough with a water percentage up to 80% can be processed without problems on Crustica. The option for recipe control allows for further automation and high efficiency of the bread line.
Easy Handling of Soft Dough And Ancient Grains
The Ryena line is a welcome addition when dough types consisting of soft wheat/rye or ancient grains are processed. Dough pieces without an intermediate proofing time are carefully transported on the belt rounding machine for further processing. Ryena is a solid and proven concept in continuous bakeries, compliant to the requirements of a highly automated production unit.
Dough without an intermediate proofing time are carefully transported on the belt rounding machine before further processing. Highly dough-friendly and weight-accurate, the Ryena concept is a solid concept that complies with all the requirements of an industrially automated production unit. The belt rounded gently guides the individual dough pieces from the divider to the moulder, so even dough with a low gluten content can stay in a constant shape and size.
Classic & Sweet Dough & Rolls Make-Up Line
Sweety can handle both small and large dough weights, as well as soft and sticky dough, making it a highly versatile automated dough make up line. The high weight accuracy results in more consistent end products, whereas the capability of processing higher water contents result in a tasty, fresh premium bread with a long shelf life. This combination adds to the attractiveness of the Sweety concept as an efficient dough make up line.
High capacity production of sweet breads, toasts and rolls with small weights is successful on the Sweety production line. It has been developed for bakeries looking to improve the production of sweet dough in combination with classic breads. Sweety can handle both small and large dough weights, and dough of different processes.
