WP HATON - Production line concepts

Close cooperation with the clients leads to numerous innovative solutions. Turnkey concepts have been developed under striking names such as Classica, Crustica, Fermenta and Baguetta. These production lines allow producers to perfect their specialities whilst retaining sufficient flexibility for a timely response to changes in demand. The lines are of modular construction, easy to scale and to alter. They are manufactured from only the highest quality components.

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Classica

Professional efficiency

The Classica line by WP-Haton allows you to produce many traditional bread types in the most efficient way. Thanks to the flexible construction of the line and the modular system, it is possible to make various high-quality bread types.

The dough-friendly line reduces the use of oil and flour to a minimum. It allows you to produce bread in a variety of forms (round loaves, cobs, tin loaves, etc.) with a high moisture content, a long bowlproof or doughs with a large selection of recipes. The technique is 'state of the art' and based on the experience of thousands of dough processing systems supplied by WP-Haton.

Simple and maintenance-friendly

The Classica not only excels for efficiency but also in user-friendliness. The controls are clear and simple and can be quickly learned by your employees. You do not need to spend more than the minimum amount of time each day on this maintenance-free line. This way, you have more time for other important tasks.

• Classica, artisan bread line
• Classica L <3600 items per hour (see picture)
• Classica XL for high-speed lines

Features of Classica:

• Dough-friendly dividing with voluminator
• High weight accuracy
• Oil-free dividing
• Flour-free dough processing
• Variable bread shapes made possible by modular construction
• Many bread types and recipes possible
• Large degree of repeatability
• Recipe control
• Stable breads
• Good climate control in the intermediate proofer
• Perfect moulding results with WP-Haton modular moulders
• Service and operator-friendly

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Crustica

The Crustica line is ideally suited for processing soft and very soft doughs with a water content up to 80%. The ideal solution for Mediterranean breads such as Ciabatta and other artisan types of bread. The system is also particularly suited for producing “Bake-off” products and the so-called “twice baking” products.

Can cope with practically every shape, i.e. round, long and oval.

Ingredients such as cheese, tomatoes, onions, nuts etc. can be processed easily on the Crustica-line.

Our divider with Voluminator permits stress free dividing with high weight accuracy.

Differences to laminating:

The Crustica is a classic bread line; however with a lot of differences:

• Dough's of a high water absorption can be used
• Dough's with a long floor time can be processed
• Dough friendly divider with voluminator
• Conical rounder for more body in the product
• Automatic oiling device on rounder in order to run high water absorption doughs, sticky doughs, and raisin doughs without the use of dust flour
• Moulder has been designed specially for sensitive dough's in various shapes and lengths
• Intermediate proofing is eliminated and replaced by pre-fermentation

Differences to laminating:

• Laminating is a system were a dough band is made. The Crustica is a dough piece oriented system with a higher weight accuracy and no cutting waste.
• Laminating systems do not really bring in body in the dough which is necessary for a good final result.
• Crustica can make round, long, oblong and French products.
• Crustica works practically without dustflour.
• Crustica works according the proofed system of rounding and moulding instead of stretching and cutting.
• Simple operation and compact design.
• Batch vs continuous process.

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Baguetta

Flexible, industrial production line for artisan baguettes, petit-pains and pains de campagne

Advantages Baguetta+:

• Stress-free process
• Very suitable for soft dough with a long bowl proof and high water contents
• Voluminator with intelligent pressure regulation (IDPS)
• High weight accuracy
• Doughball/string system for a dough-friendly process
• Doughball proofing process without tumbling
• Large range of weights and types of dough
• Modular design: versatile and upgradeable
• Easy to operate and to clean
• Operator-friendly by touch-screen
• 3,000 to 6,000 dough strings/hour
• Weight range: 50 to 650 grams
• Bowl proof < 90 minutes
• 1st (ball) proof < 20 minutes
• 2nd (string) proof < 10 minutes
• Maximum string length 650 mm
• The efficient and proven total concept for French sticks in the traditional French way

Professional at full length

Fresh and par-baked baguettes, half-baguettes, petit-pains and other typical French and Mediterranean breads gain in popularity because of taste, crustiness and shape. That is why the Baguetta+ of WP Haton challenges you! This very efficient production line offers you professionalism at the full length of your French assortment. The innovative but fully proven concept handles the dough in a very dough-friendly manner and brings the dough pieces stress-free to its full length. A fully automated system, modular and therefore flexible, which can produce up to 3,000 strings per hour of maximum 650 grams.

Intelligent and universally applicable

After the dough piece has been divided in a dough-friendly manner and slightly rounded, it will be brought to the doughball proofer where it will rest without tumbling. Coming out of this proofer, the dough piece will be pre-moulded by a dough-friendly moulder and put into a string proofer for a second relaxation phase. The dough piece will then be moulded by a final moulder to its final length and shape, with or without pointed ends, and finally automatically put on trays or peelboards.

Even very soft dough can be processed, also because of the divider with IDPS-technology (Intelligent Dough Positioning System), which controls intelligently and precisely the pressure on the dough. Allowing you a lot of configuration possibilities, the Baguetta+ proofs to be a very versatile production line.

Outstanding service for you

The Baguetta+ has been developed in close cooperation with professionals in the baker's trade. This collaboration created a very user- and dough-friendly system, to which WP Haton adds a reliable after-sales service and a tailor-made package of preventive and corrective maintenance. Because dough asks for an outstanding service and a dough-friendly approach.

WP Haton: Dough Friendly Company

WP Haton is highly specialized in dough make-up systems for very soft dough with a long bowl proof and high water contents with a relatively high weight accuracy. A large scope of products allows us to design a modularized line configuration which fits every customer specific situation. WP Haton disposes of a fully equipped test bakery where we can translate your specific dough wishes into a concrete dough make-up system.

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Baguetta +

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Fermenta

For all traditional bread sorts!

Fermenta features:

• Processes sensitive dough's that require an interim fermentation
• Suitable for many traditional end products including pain de campagne, authentic baguette, round loaves, bloomers, Turkish bread and plaited bread
• The line is steered by the dough pieces so that a wide range of weights and dough types can easily be processed without cutting waste
• Dough-friendly processing: the dough pieces do not fall into the fermentation room
• Excellent processing of dough's with a high moisture content
• High weight accuracy
• Extremely stable fermentation room made from stainless steel
• Dough processing takes place virtually without flour dust
• Tomatoes, nuts, onions and many other ingredients can be processed without any difficulty
• The semi-automatic dough processing installation for traditional bakeries
• Weight range: 150 to 700 grams
• Maximum production capacity: 1,500 units per hour efficient production, natural dough development

Interim fermentation

The interim fermentation is a necessary phase in the dough-making process for many traditional bread types. The new Fermenta dough processing set focuses fully on this phase. This semi-automatic production line from WP-Haton provides for an even, natural dough development.

Traditional quality

The Fermenta therefore equips you to produce sensitive dough types in the desired final length and in the correct shape without any problem or stress. Fermenta allows you to achieve exactly the traditional quality that you are aiming for.

The Fermenta is suitable for dough processing with interim fermentation where the round piece of dough must not be turned or kneaded. This is how the process takes place: After kneading, with possibly a preliminary fermentation, the various pieces are divided according to volume in an extremely dough-friendly manner. The pieces are slightly rounded and placed in the feed device in the fermentation room. The dough pieces are positioned and placed in the loaf compartment via a V feed. The feed can be carried out as desired; in an entire row of ten tins or five tins or alternately. The loaf tins are removable and can be washed. While filling, the dough pieces are given a light sprinkling of flour. This will prevent the dough pieces from sticking to the containers during the fermentation process (approx. 20 minutes). After the fermentation process, the dough pieces are placed and positioned in rows on a discharge conveyor which can then feed the moulder or other shaping machines as required.

Dough first class development

Versatility on the square meter

The Fermenta has been especially designed for traditional bakeries and for production bakeries that need a second line. The production capacity is adjusted to these applications: 600 Ð 1,500 loaves per hour with a loaf fermentation time of approximately 20 minutes and weights up to 700 grams. Efficiency and versatility are two other advantages offered by the Fermenta in addition to the particularly dough-friendly processing process. This makes it easily possible to process a large number of bread types in many varieties on a limited surface area. Furthermore, the line requires only one operator; she or he can operate it independently.

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Reyna

The latest line concept is the Reyna. This line was developed for doughs with a rye content of more than 30%.

These breads are originally consumed in Germany, Austria, some eastern European countries, Scandinavia and the Russian republics. But also outside these areas the pumpernickel loaves and other heavy type of breads are popular. The most dark breads are baked in tins and are called "kastenbrot". There are a lot of varieties where wheat is added to make the loaves lighter in colour, structure and taste. Nowadays there are numerous variations with additional materials and grains, and seeds. These loaves represent the very healthy and nutritious types of breads which gain in popularity.

The Reyna line consists out of a single pocket or multi pocket divider, a belt rounder and a moulder for pressing the dough's, also seeding can be integrated and seam control or depositing devices for automatic drop of the dough pieces on conveyors or reciprocating and loading devices in front of the oven.

The line capacities are between 800 and 3000 pieces per hour with a weight range up to 2000 grams. The lines can be totally automated, and rest conveyors can be integrated. There are concepts for small artisan bakeries with a small rotary divider and rounder/moulder up to completely automated systems.

The products are standard oval and round, with seeding or without it.