Industrial Dough Processing Equipment | The Ambit Group

Latest News

Call +44 (0) 0208 367 9131

Have a question? Call:

0208 367 9131

Commercial dough processing equipment

Dough Processing: Bread

WP Haton manufacture and supply innovative dough make-up machine concepts for automated dough processing, and are the specialist bread division within the WP Bakery Group organisation.

Explore Our Solutions

A little more about us

Commercial dough processing equipment, from Ambit

WP Haton is the most successful provider of commercial dough process solutions worldwide and offers a wide range of integrated and field-tested dough make-up systems.

The company exists on its founding principles of open communication, honesty, and a sincere commitment to its customers, providing optimal equipment solutions to support their bread manufacturing processes, focused on a pleasant but professional approach to build on long-term working relationships with their customers.

Bread Plant Concepts

Pane Pur

Explore Pane Pur brochure

Click to view PDF

Concept Baguetta

Explore Concept Baguetta brochure

Click to view PDF

Concept Classica

Explore Concept Classica brochure

Click to view PDF

Concept Crustica

Explore Concept Crustica brochure

Click to view PDF

Concept Ryena XL

Explore Concept Ryena XL brochure

Click to view PDF

Dough Feeders

Dough Hopper

Dough Hopper

Used in automatic dough handling systems for the feeding and portioning of a complete dough batch (up to 900 litres) to the divider. The pressure and volume of dough are constant, which is crucial for accurate weight and consistency.

Click to view PDF

Volumetric Dividers

B/V 300

B/V 300

Suitable for most common types of dough, as well as sensitive doughs. The divider offers a wide variety of dough types, like wheat/rye, stiff (pizza) doughs, and soft (french) doughs

Click to view PDF

B/V 300 D

B/V 300 D

Suitable for most common types of dough, as well as sensitive doughs. The divider offers a wide variety of dough types, like wheat/rye, stiff (pizza) doughs, and soft (french) dough

Click to view PDF

B 300 GV

B 300 GV

Specifically developed for dividing dough in french baguette lines, and for the production of baguettes and petit pain, in industrial and semi-industrial lines, with a capacity of up-to 3000 pieces per hour.

Click to view PDF

PARTA U

PARTA U

Extremely accurate, universal, dough divider with a proven long-life time that can be used for almost any type of dough, in nearly every type of bakery.

Click to view PDF

PARTA U Direkt

PARTA U Direkt

Ideal for dividing rye dough and batter dough, with water absorption rates of between 175 and 190. Direct depositing of dough into tins, or directly onto the discharge conveyor, for regular doughs

Click to view PDF

PARTA U XL

PARTA U XL

Extremely accurate, universal, dough divider with a proven long-life time that can be used for almost any type of dough, in nearly every type of bakery.

Click to view PDF

V 700

V 700

Suitable for all common dough types, like wheat, wheat/rye, multi grain, whole wheat doughs, as well as stiff pizza doughs and soft French doughs.

Click to view PDF

V 900

V 900

Designed for high-speed dough make up lines, the V 900 can be used for various processes and can be integrated into most classic bread lines.

Click to view PDF

Conical Round Moulders

CR 59

CR 59

Suitable for many dough types, like wheat, wheat/rye, multi grain, and whole wheat doughs.

Click to view PDF

CR 59AT

CR 59AT

Suitable for many dough types, like wheat, wheat/rye, multi grain, and whole wheat doughs.

Click to view PDF

CCR 59

CCR 59

Suitable for many dough types, like wheat, wheat/rye, multi grain, and whole wheat doughs.

Click to view PDF

CCR 69AT

CCR 69AT

Can be used in industrial dough lines with a high capacity of up to 10,000 pieces, per hour, with long production hours. This machine os suitable for many common dough types, such as stiff and soft wheat doughs, and wheat/rye doughs.

Click to view PDF

BR 3000

BR 3000

The belt rounder can be used to produce round dough pieces made from wheat, rye, or other dough with a low gluten content.

Intermediate Proofers

AF 2002

AF 2002

A static intermediate proofer, for round and premoulded oblong dough pieces, in pockets or trays.

Click to view PDF

BIP 72-E

BIP 72-E

Suitable for many common dough types, such as wheat and rye dough, with a low percentage of rye.

Click to view PDF

BIP 72-M

BIP 72-M

BIP 72-M has been developed for fully automatic proofing and resting of dough pieces, between the rounder and long moulder

Click to view PDF

BIP

BIP

Suitable for all types of wheat and mixed Rye dough, with a Rye content of up to 30%

Click to view PDF

Long Moulders

BM 51B

BM 51B

Suitable for wheat, wheat/rye (up to 30% rye) doughs

Click to view PDF

Combi E1

Combi E1

Suitable for the production of various breads made of wheat, rye doughs (<60% of rye), multigrain, and wholewheat

Click to view PDF

Combi E2

Combi E2

Suitable for the production of various breads made of wheat, rye doughs (<60% of rye), multigrain, and wholewheat

Click to view PDF

Combi U

Combi U

Suitable for wheat, wheat/rye (30-70% rye) and rye doughs, as well as very wet doughs.

Click to view PDF

BM 2-40

BM 2-40

For pan and hearth bread, suitable for wheat doughs and mixed rye/wheat doughs, (up to 30% of rye)

Click to view PDF

BM 3-40

BM 3-40

For pan and hearth bread, suitable for wheat doughs and mixed rye/wheat doughs, (up to 30% of rye)

Click to view PDF

BM 4-80BT

BM 4-80BT

Suitable for wheat and wheat/rye doughs, for high capacity lines from 3,000-5,000 pieces per hour.

Click to view PDF

Check Weigher

OCS

OCS

Weighs each dough piece very accurately on a scaling conveyor and, with its statistic program, measures the deviation from the given weight.

Click to view PDF

Seeding

Decoseeder

Decoseeder

With a belt width of 600mm, the DECOSEEDER is used for seeding dough pieces after final moulding. All common seeds and mixes can be used.

Click to view PDF

Our Product Range

Service & Maintenance

Play Video

Play Video

Play Video

Previous

Next

The Role of Water Chilling and Dosing in Craft & Industrial Bakeries

Water chilling and dosing systems have become indispensable tools for commercial bakeries.

Enhancing Quality and Freshness with Natural Refrigerants

A holistic solution to the age-old problem of preserving freshness and flavour.

Ambit Industry News

Industry 4.0: Smart Machines and AI in the Bakery Industry

This two-part blog series will explore how Industry 4.0 is transforming the bakery landscape. Part one examines traceability and monitoring, and Part two focuses on Smart machines and the infusion of AI technology.

1 month ago

2 months ago

2 months ago

The Role of Water Chilling and Dosing in Craft & Industrial Bakeries

4 min 24 sec read

Water chilling and dosing systems have become indispensable tools for commercial bakeries.

Enhancing Quality and Freshness with Natural Refrigerants

2 min 42 sec read

A holistic solution to the age-old problem of preserving freshness and flavour.

Ambit Industry News

Industry 4.0: Smart Machines and AI in the Bakery Industry

3 min 46 sec read

This two-part blog series will explore how Industry 4.0 is transforming the bakery landscape. Part one examines traceability and monitoring, and Part two focuses on Smart machines and the infusion of AI technology.