Six good reasons
for WP vacuum technology

Vacuum conditioning of baked goods was developed 50 years ago. We believe that now it is the time to review the benefits this technology has to offer for the baking process and production organization. Longing to offer an even better product with dimensional stability, long-lasting freshness, juicy crumb, flaky crust, and crispness? Or do you want/have to switch production to daytime shifts? Well, then you should study the seven good reasons to choose vacuum technology from WP and the article on “zur Horst” country bakery. 

Experience the Future Lab on WP vacuum technology on the WP BAKERYGROUP stand in Hall 11, Stand A45 at the iba. We invite you to join us. Secure your free ticket here:

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Torben zur Horst:
Why I use the WP Vacuspeed

“zur Horst” country bakery: Production with a bread roll kiosk in Alse, seven branch stores in Wesermarsch – and one Vacuspeed from WP. Master baker Torben zur Horst tells us why: “We bake products with a quality that wasn’t possible before. It sets us apart from colleagues in the trade, and most of all from the baking stations you find in discounters and supermarkets.” Find out all about the additional advantages this technology has to offer – also for small-scale to medium-scale businesses.

This way to read the success story

Better baking result

Looking for an even better baking result and saving time and costs in the baking process at the same time? But is this feasible? Absolutely. WP vacuum technology gives baked goods a tender flaky, crisp crust, a juicy crumb with larger volumes and less net dough weight – while reducing baking time by up to 30 %. What’s more: Product quality is less dependent on the weather, the products are longer dimensionally stable, and stay fresh. This means the products remain salable for longer, and returns are minimized.

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Cutting time and costs with finished baked products

The first delivery to branch stores in the morning is always a challenge for production, logistics, and employees. In a production process including the WP Vacuspeed, small baked goods are ready to be sold when they arrive at the store – without the need for in-store baking. The team can therefore start work later in the day and fully concentrate on selling the products. What’s more: Compared to conventional baking processes, product quality is superior. Your advantages: Freshness, crispness and volume of the baked goods will allow them to be sold in good quality for up to eight hours.

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More time for selling

The exquisite smell of freshly baked goods is an important selling factor. After initial delivery in the morning, partly baked products or dough pieces are therefore subsequently baked in the instore baking oven in the branch store. Baking time in the branch store is reduced by up to 60 % using vacuum-conditioned, partly baked small baked goods. The quality of production remains consistent. The team can focus on selling the products and energy costs are cut on top of that. During finished baking, the bakery item develops its flavor and is browned. Customers enjoy a juicier crumb and considerably longer freshness.

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Snacks: vacuum-cool, top, and sell

Bakeries that operate branch stores with a high level of snack sales or supply businesses with canteens are faced with the challenge of having to bake, top and deliver in a short space of time. With the WP Vacuspeed, baking, rapid cooling, immediate topping, and just-in-time, ready-to-consume delivery are much faster. Vacuum conditioning guarantees freshness, quality of crust browning, crispness, and volume of the baked goods without additional baking. Pre-production for Sundays and public holidays is therefore also possible.

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WP Service: We can do vacuum technology!

If you opt for the patented vacuum technology from WP, you also opt for the efficient WP Service. Our service technicians are always on top of the latest technologies, including vacuum technology. Andreas Bramhoff, Marc Schorn, Ralf Grundmann, Matthias Pfisterer, Tobias Müller, Domenic Riedel, Max Kirsch, and master baker Franz Härtl have undergone intense and thorough training in maintaining the cell and pumps, in troubleshooting, and eliminating causes. Our knowledge for your success!

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