bake - January 2014 - 52

Americans spend an average of
$30 billion a year on pizza and
consume an average of 23 lb
per year. Bread bakers need to
take note of this. On average, a
one lb loaf of bread sells for $2.
For a few extra dollars spent on
ingredients and toppings, that
loaf of bread can be turned into
a pizza and sold for roughly $12.
Pizza and bread make a natural
combination and throughout
history, pizza makers have
started out as bread bakers who
upsell their products through
WP Bakery Group USA offers a wide range of oven innovations, including the

the addition of toppings, says John Arena, owner of Metro

WP Kemper Pane, a new solution for artisan breads and rolls.

Pizza in Las Vegas, NV, and professor of History and Culture
of Pizza at UNLV.

demand, and WP Bakery Group USA addresses this market-

Ask your regular customers and sample various pizzas to

place need with a new addition to its family, WP Riehle, a

ﬁgure out what will sell best at your bakery and bring back

leading producer of German quality lye applicators, deep frying

the most proﬁt. Then go with it. "The best pizza is the pizza

solutions, tray cleaning and continuous deep frying.

that you like, the pizza you grew up with," Arena says.

In addition, WP Bakery Group USA offers the new WP Kemper

Improvements in automation

Pane, the most ﬂexible sheeting line without scrap dough and

For improved scaling, OHAUS Corporation introduces the

ideal for square and round shaped rolls and breads, as well

Valor 7000 line of compact food service scales. Designed

as the Winkler Admiral, a robust volumetric roll divider. The

for restaurants, bakeries, foodservice and other culinary

welded steel plate construction provides the Admiral with the

areas requiring fast operation and ﬂexibility, the Valor 7000

ability to operate 24/7 in demanding production cycles, such

scales provide a variety of standard features to improve the

as frozen doughs and bagel plants. Of note, WP Bakery Group

efficiency and accuracy of food weighing.

USA has taken over full operations of Winkler USA within the
past year. "We are now all integrated as one team," says Patricia

Looking for help in depositing? The ELF400 from Uniﬁller

Kennedy, president of WP Bakery Group USA. "This integration

is ideal for retail bakers looking for options to manage raw

brings us a lot of technical expertise on staff."

ingredient costs, increase production yield and portion accurately. A perfect, compact helper for the peak seasons, the

Pizza is another hot trend in the marketplace, and Picard features

ELF 400 offers a tool free design with dishwasher safe parts

the latest advancements in pizza ovens. Picard addresses this

for quick cleaning and easy changeover. Other features in-

marketplace need with the Spitﬁre Pizza Oven and the Unique

clude a 6.5 gallon conical hopper and durable stainless steel

LP-200 Stone Conveyor Oven for pizzas. The latter is a compact

construction.

oven built to maximize available space and features a black,
polished, natural stone conveyor on the entire length of the

New from Bloemhof Inc., the Express 300S high-speed

baking chamber, with variable speed control. The Spitﬁre Pizza

bun moulder is a new innovation for artisan bakeries, retail

Oven is a continuous baking oven with direct ﬁre radiant heat.

and wholesale bakeries and central commissaries. The new

The Spitﬁre bakes at 575° F for fast delicious pizzas.

equipment can mould up to 12,000 rolls per hour and re-

52 < JAN 2014 | bakemag.com

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bake - January 2014

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