More than just “ordinary” rolls

The times when a roll baking system could only produce “ordinary” rolls are long since over. In cooperation with the Lochham Academy of the Bakers’ Trade in Bavaria (Akademie des bayrischen Bäckerhandwerks Lochham), we will show you how to produce the classic from southern Germany efficiently and in best craftsmanship quality in a roll baking system.

Large, small, round, long, cut, stamped, proofed, unproofed, with seeds or without. The variety of rolls knows no boundaries. And a roll baking system can support you with almost any small bakery item. From a technical perspective, the machines are so sophisticated that even wholegrain dough and special dough, for example for potato rolls, can be processed in a TA 165-170.

Two experienced master bakers, Christoph Heger from the Akademie des bayrischen Bäckerhandwerks and Harald Wetzel from WP Bakery Technologies, will be demonstrating the work with a roll baking system in this 1-day seminar. You will be given an overview of the different systems and the maturing parameters of various dough types, and discuss aspects of hygiene.

The practical part of the seminar will have you produce, bake and taste different small bakery items according to recipes of the Academy. This way you see the quality of long maturing bakery items produced in the system for yourself.

The seminar will take place in the Akademie des bayrischen Bäckerhandwerks Lochham in Gräfelfing on 27 February 2018 from 11:00 a.m. to 04:00 p.m.
Save the date and your space quickly. Register now with Ms Gabriele Schuster by e-mail to or by phone at +49 9851 - 095-8306.