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= Ingredients
= PeopleIPPM-ingredients-people-process-machines
= Process
= Machines

These are the basic elements for the performance of a production line, a line concept or a customized production unit for the production of all kinds of breads based on yeast dough.

IPPM becomes more and more interesting in bakeries worldwide because of the complexity of the production of bread, from ingredients till distribution, and the higher demands of the end customer towards bread and its distribution.

The higher the requirements in bread production by a higher automation degree especially towards efficiency, hygiene, repeatability, quality, shelf life and a better end product, the more it is necessary to structure the production process and to increase the process quality.

Also, the capacity of a line and its complexity due to the use of the many types of products, the various ingredients and the changes therein, was one of the key elements to an integrated system design. So we offer our customers not only equipment and hardware, it is also a concept to increase the efficiency of the equipment.

IPPM can be used by any automated bakery that produces fresh or frozen bread, or intends in the future to do so.

IPPM can be a part of our total supply of machinery, line concepts and technological assistance from the master bakers in our test bakery and can be used worldwide by any automated bakery for the production of yeast doughs.


What are the contents of IPPM?

IPPM packages are customized and consist out of a couple of training sessions. These can be technical sessions including our Blue Value after sales packages, technological sessions in our test bakery or training sessions in the bakery itself.

In the last situation we offer our expertise in technological training especially towards the importance of certain operational techniques in order to improve the consistency and the quality of a production line. Also we have our Blue Value package available as a pro active after sales package.

The theme can be for example how important good dough mixing is, the different ingredients, the importance of good flour, ingredients and water and why as such. But also the importance of a good overall process including intermediate proofing and make up system.

Last but not least the very important part of sheeting, moulding and depositing the formed dough pieces before final proofing and baking begins.

Sheeting and moulding is the last stage before baking and is a crucial part of the process and therefore one of the key issues in the process as mixing and baking.


IPPM is an important tool for you as one of our existing or new customers, to optimize complex production processes from the design up to the moment of commissioning and production many years afterwards.

It is used successfully by our customers worldwide and if you are interested we can tell you more about IPPM.

Please contact:

WP Haton / IPPM



C-cell review at WP Haton

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 analyzes:

  • Number off 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:


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