Description

Versatile Artisan Production for Rustic Breads and Rolls

The WP-Kemper PANE dough strip line redefines flexible artisan production, specifically engineered for handling challenging doughs with longer resting times and high absorption rates. This innovative system combines traditional craftsmanship with modern technology to produce an extensive range of rustic products—from square and round rolls to baguettes and specialty breads—all on a single, compact line.

Production Capacity & Configurations

Machine Variants:

• PANE 5-row: 1-5 rows | Up to 800 kg dough/hour

• PANE 6-row: 1-6 rows | Up to 960 kg dough/hour

• PANE PLUS: Up to 6 rows | Up to 1,460 kg dough/hour

Output Specifications:

• Square Rolls: Up to 16,200 pieces/hour (15-1,500g)

• Round Rolls: Up to 10,800 pieces/hour (25-450g)

• Baguettes: Up to 2,000 pieces/hour (150-400g)

• Dough Absorption: Optimized for 80% absorption rates

Key Advantages

Gentle Dough Processing:

• Stress-Free Handling: Ideal for high-quality, long-proofing doughs with strong gluten

• Artisan Character: Preserves traditional taste and texture profiles

• Open Crumb Structure: Enhanced flavor development through relaxed dough processing

Space-Saving Design:

• Compact Head Machine: Integrates forming, cutting, moulding, and stamping functions

• Modular Flexibility: Easily adapts to market changes and product diversification

• Multi-Product Capability: One line for rolls, breads, and specialty items

Precision Engineering:

• Weight or Shape Accuracy: Adaptable processing based on product requirements

• Combined Stations: Integrated stamping and cutting within compact footprint

• Consistent Quality: Maintains artisanal characteristics at industrial volumes

Advanced Technical Features

Core Components:

• S-Shaped Roller System: Gentle dough handling using gravity, sensor-adjusted

• SOFT CUT Knife: Non-sticky blade with rocking motion for defined cuts

• Integrated Baguette Station: Space-saving design for authentic artisan quality

• Adjustable Roundmoulding: Customizable revolutions, time, and intensity

Digital Innovation:

• ACCURATOR 2.0: Pre-cut weighing compensates dough level fluctuations

• WP CONNECT: Continuous sensor monitoring for increased machine availability

• KEMPER KEY: Secure operation with defined electronic access levels

Product Versatility

Extensive Product Range:

• Roll Varieties: Slit, square, ciabatta, Passau rose, raisin, diamond-shaped, triangle, long-moulded

• Bread Specialties: Paposeco, artisan stamped rolls, ciabatta breads, baguettes, small breads

• Dough Compatibility: Ideal for soft wheat dough breads and high-quality specialty products

Optional Modules:

• Passau station for traditional rose rolls

• Longmoulding module for elongated products

• External stamping module for artisan shapes

• Seeding module with automatic return system

• Reciprocating belt and work table for manual finishing

Operational Benefits

Production Efficiency:

• Reduced Labor: Automated processing relieves staff while maintaining artisanal quality

• Quick Changeover: Modular design enables fast adaptation between product types

• Optimal Dough Utilization: Precise cutting and shaping minimize waste

Reliability & Support:

• WP SERVICELINE 24: Round-the-clock technical and emergency support

• Preventive Maintenance: Proactive service planning for maximum uptime

• WP CLEAN UP: Specialized cleaning systems for extended equipment life

The PANE dough strip line represents the perfect synthesis of artisan tradition and industrial efficiency, offering bakeries unprecedented flexibility to produce premium rustic products while optimizing space, labor, and operational costs.