Investing in Bread Equipment

WP advised Heidelberg Bread, a growing bread bakery, on making the transition from handwork to automation with WP Haton breadlines…one line dedicated to freeform products…one line dedicated to tin breads. The results? 100,000 loaves of bread a week, up to 6,000 pieces per hour. Consistent quality of products. Accurate scaling. Gentle handling of their dough. High level output. Boyd Bissell calls it “perfection in every loaf.” Also, labor savings…from 14 to 18 people with handwork to 5 people with two Haton bread lines. All of this provided Heidelberg Bread with sales to grocery stores and large accounts and improved on their already high quality artisan bread.