Success story:
Egger bakery and pastry shop
opts for WP
The extensive product range and deliveries to six Spar branch stores could no
longer be managed with fewer and fewer employees. The traditional master baker
and confectioner Egger therefore decided to take the first step towards automation.
Only which system would meet the requirements?
Taking the first step towards automation?
This is why the FORMPROFI bread roll system is the perfect choice.
For over 70 years, the Egger family has been running a bakery and confectionery business in Oberdrauburg in Carinthia, bordering East Tyrol, Austria. Florian Egger is the third generation to run the bakery with café in the charming building on the market square of this 1,200-inhabitant community. 15 employees are working in the main shop with café and 100 seats indoor and outdoor and in a branch store, and six of them work in the bakehouse. The business also provides six Spar branch stores in the region with baked goods and confectionery products and operates its own delivery service, bringing oven-hot rolls directly to your doorstep.
Florian Egger has been in charge since 2015 and works in the bakehouse himself. Together with five employees, he produces bread, small bakery items, pastries and fat baked pastry, cakes, cake slices and fancy cakes. He is renowned for the bread specialties made from ancient grain types such as perennial forest rye, emmer or einkorn wheat in organic quality sourced from farmers within the region. The extensive product range and deliveries to six Spar branch stores could no longer be managed with fewer and fewer employees.
The traditional master baker and confectioner therefore decided to take the first step towards automation. Only which system would meet the requirements? The master baker and confectioner found a partner in Manfred Prossegger, Sales Manager Austria at WP BAKERYGROUP, who was able to recommend a suitable solution based on the product range and the quality and space requirements.
In October 2024, the WP FORMPROFI baking system for small bakery items was delivered. Manfred Prossegger had not only recommended a system tailored to Egger’s needs, he also had to take precise measurements during installation. The bakehouse is located in the basement, which is why the window leaves had to be removed first to be able to maneuver the systems through the window frame and install them.
It worked like a charm, as did the rapid commissioning work carried out by WP partner Wolfgang Schupanz. Up to now, the system has been used to produce 13 different products. The FORMPROFI is ideally suited for the production of stamped, smooth round small bakery items with a dough weight of 25 g to 90 g. A revolver stamping head allows for extensive product variety. Moreover, the FORMPROFI comes equipped with lateral discharge. After intermediate proofing, dough pieces can be delivered for further processing into pretzels, bread sticks, or other bakery items.
