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

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 DirektHert 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

sales@wp-haton.com

www.wp-haton.com

exhIBItIon CalenDar >

Bakery China 2013 Shanghai

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:

sales@wp-haton.com. You are more than welcome!

a make-over for our website!

powerful production. News speaks

for itself of course, but you also

see the shows we participate in and

you can download Breadtalk here.

Watch in Gallery our videos and

for sure worth a visit is BreadLab.

BreadLab is a digital collection of

all relevant data needed for efficient

and innovative bread production.

This is the link between end

product and process equipment!

are you curious now?

Then do not hesitate to visit our

website: www.wp-haton.com

Enjoy!

C-cell contains important information for the evaluation of

baked products. The system provides information about

ingredients results and process conditions which are important

in development and improvement of new/other products or

design process projects. The system uses dedicated analysis

software that captures the cell characteristics accurately.

Now C-cell is used all over the world by industry and reference

authority for analysing baked products objective.

C-cell review at WP hatonC-cell analyzes:

Number of cells per cm2

Average cell diameter

Average cell wall thickness

Average cell volume

Average rough cell volume

Average cell stretching

Irregularity

Cell contrast

Surface off the cells

Clearness

and many more important

parameters.

Interested in a C-cell analysis for

your product? Please contact:

sales@wp-haton.com

Innovation

reCIPe >