Close cooperation with the clients leads to numerous innovative solutions. Turnkey concepts have been developed under striking names such as Classica, Crustica, Ryena 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.

Line concepts:

Line Concepts examples

• Dough-friendly dividing with voluminator
• Hight 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

• 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

• 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

Fully automatic bread line for Mediterranean dough's, whole meal bread and traditional types of bread with long floor times and intermediate proofing.

Principle:

The Crustica+ works according to the 'dough ball' principle:

Bowl proof		Dividing		Rounding		Ball proof		Final moulding

This process allows a large number of final products, such as round, long, oblong, baguettes and flat bread, with a long floor time and/or intermediate proof.

It concerns above all traditional bread and bread with a soft crumb, a crispy crust and a characteristic irregular texture.

The Crustica+ is ideal for processing soft and very soft dough's with a water content of up to 80 %.

The Crustica+ can process dough's with long floor times and is designed in „plus“- version with intermediate proof by means of a dough friendly proofing system.

• 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 3000 strings per hour of maximum 650 grams.
  

Bowl proof	Dividing	Rounding	Ball proof	Pre-moulding	String proof	Final moulding

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.

The latest line concept is the Ryena. 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 Ryena 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.