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  • 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.

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

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Concept Baguetta

Explore Concept Baguetta brochure

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Concept Classica

Explore Concept Classica brochure

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Concept Crustica

Explore Concept Crustica brochure

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Concept Ryena XL

Explore Concept Ryena XL brochure

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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.
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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
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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
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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.
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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.
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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
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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.
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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.
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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.
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Conical Round Moulders

CR 59

CR 59

Suitable for many dough types, like wheat, wheat/rye, multi grain, and whole wheat doughs.
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CR 59AT

CR 59AT

Suitable for many dough types, like wheat, wheat/rye, multi grain, and whole wheat doughs.
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CCR 59

CCR 59

Suitable for many dough types, like wheat, wheat/rye, multi grain, and whole wheat doughs.
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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.
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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.
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BIP 72-E

BIP 72-E

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

BIP

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

BM 51B

BM 51B

Suitable for wheat, wheat/rye (up to 30% rye) doughs
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Combi E1

Combi E1

Suitable for the production of various breads made of wheat, rye doughs (<60% of rye), multigrain, and wholewheat
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Combi E2

Combi E2

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

Combi U

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