MAGICLINE

High Capacity Laminating line for production of

baguettes, ciabatta, and square-shaped products
Hydration 34%80%.

WPBAKERYGROUP

The WP BAKERYGROUP with corporate portfolio, weve aligned ourselves with the requirements of bakeries the worldwide. We are in
a position today to offer total solutions from
project planning to equipping complete bakeries
(handcrafted and industrial), and offering used
machinery.

The central element of our corporate philosophy is a networked way of thinking that runs throughout the individual
stages of production. We call it process management the
targeted management of the individual stages of production
and the machines employed within these stages as fast
as possible and with as little material waste to reach the
desired result, even for small batch sizes and the unrestricted reproducibility of results that have been reached at
one point. And all this with extremely high output.
Each aggregate can be operated as a stand-alone unit, but
can also be docked on at any time sufficient interfaces for
third-party products are included.

WPCompetenceCenter

_ Dough/M ixing. Emil Kemper GmbH, Rietberg

_ Rolls. Emil Kemper GmbH, Rietberg

_ Bread. Werner & Pfleiderer Haton B.V., NL-Panningen

_ Ovens. Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbhl

_ In-store baking. Werner & Pfleiderer Sachsen GmbH, Sohland

_ Refrigeration technology. Werner & Pfleiderer Koeling Benelux B.V., NL-Panningen

_ Laminating. Werner & Pfleiderer Lebensmitteltechnik GmbH, Dinkelsbhl

_ Engineering. Werner & Pfleiderer Industrielle Backtechnik GmbH, Tamm

_ Used equipment. Werner & Pfleiderer Sachsen GmbH, Sohland

_ Bakery software. BackNet E&S GmbH, Muggensturm

www.wpbakerygroup.com/competencecenter

MAGICLINE

MAGICLINE

High production volumes and extremely short production times require the use of technologies that allow fast working with continuous reproducible high quality, and that are
customized to the conditions of the specific operation. The use of modular, configurable
laminating systems for production of dough pieces are ideal for this. With the MAGICLINE
from Werner & Pfleiderer, practically any dough process and recipe can be produced
even extremely soft dough with yields of up to approximately 180. It processes up to
5,000 kg of dough in one hour. Its modular construction enables it to handle a wide
range of specific product details, and product changeover times are extremely short.

_1

THE COMPANY

Werner & Pfleiderer since 1877 weve been developing, manufacturing, and installing machines and systems for the production of baked goods. Today, we are one of the worlds leading
providers of intelligent solutions for dough production and processing. Within the WP BAKERYGROUP, WP Bakery Technologies covers the oven and laminating technology product areas.
We provide technical solutions that fulfill the highest standards. Together with our clients, we
develop and design concepts that meet the requirements of the market and set new trends for
the future of the industry.
MAGICLINE is a concept laminating system that allows the production of nearly any dough
process and recipe. A special feature is its modular construction that allows the desired individual
system to be assembled from a palette of functional modules: The user defines his or her
requirements, and we combine the optimal configurations.
Examples of possible system configurations include MAGICROLLS for the production of squareshaped products, MAGICBAGUETTE for production of baguette dough pieces, and MAGICCIABATTA
for production of ciabatta dough pieces.

2_3

Charging _ Portioning _ Shaping _ Cutting _ Processing _ Placing

www.wpbakerygroup.com/wpbakerytechnologies

MAGICLINE

MAGICLINE

Dough yield (DY) approx. 134 to 180

The MAGICLINE from WP Bakery Technologies is a sheeting line designed to the latest
hygiene standards for industrial use in multiple-shift operation and for processing bread,
roll, baguette, and ciabatta dough pieces. It features high flexibility, very high product
variance, and the product changeover times are extremely short. The system features
special molding systems for especially problematic, soft doughs (CFS, Ciabatta Forming
System), a dough strip former (DSF) for every conceivable application, and a duo-satellite that enables gentle and reduction of the dough strip thickness to DY 180 without
shearing stress or degassing.
The MAGICLINE enables a continuous working method throughout the entire process
chain, and its modular control designs are simple and safe to operate. All modules are
easily accessible for cleaning and maintenance, and rolling bearings always have a
maintenance-free design. The systems feature monitoring of their availability as well
as of recommended maintenance work. The pro line can optionally be equipped with
multiple touch panels.

4_5

PRODUCTS

DOUGHS

CAPACITY

SPECIALS

Ciabatta
Baguettes
Baguettes with
pointed ends
Cut baguettes
Rolls, ovals, etc.
Flat breads
- Pizza
- Tortillas
- Pide
- Roti Paratha

Uncooked doughs
Precooked doughs
Special DY 134
doughs
Soft DY 180 doughs
Gluten-free doughs

Max. 5,000 kg/h

Any desired shape
Any desired number of rows
Cutting max. 150 cycles/min.
Die cutting max. 40 cycles/min.
Round moulding, max. eight
rows

Multitasking control concept

Modular construction
High hygienic standard

www.wpbakerygroup.com/magicline

Delivery belt, diagonal 2500

Longitudinal cutting unit, adjustable
Flour sweeping brush
Scrap dough feedback

Traverse roller
Flat roller

Feed table 1000

Flour duster, with undercarriage
Diagonal belt

DUO satellite rollers

Feed table 4000

Flour duster, mobile

Two flour dusters, mountable

Dough strip shaper

MAGICLINE

6_7

MAGICLINE

compact _ modular _ fast _ safe

Placement equipment ZAV

Winding unit
alternatively
Seeding unit
alternatively
Transport unit

Servo-guillotine

Spreading belt 1500, mobile

MAGICLINE can be equipped with continuous dough charging or with a lifting and tilting device that can be
connected to a WP Relaxer when needed. The feed tables are equipped with mountable or mobile flour
dusters. A DUO satellite roller unit provides the required preparation of the dough strip; transverse and flat
rollers follow. Modules for flour reduction and scrap dough discharge prepare the dough strip for the first adjustable longitudinal cutting unit. Depending on the end product, after cross cutting by the servo-guillotine,
either a winding unit, a seeding unit or a transport unit is employed. A depositing unit completes the system.

www.wpbakerygroup.com/magicline

MAGICROLLS

Capacity data
Hourly output
Weight of single pieces

10,00030,000 pieces
1 5,5ounces

MAGICROLLS

For production of square dough pieces

MAGICROLLS is specially equipped for production of square bread or roll dough pieces.
The system achieves hourly output of a max. 30,000 pieces with a weight per piece of 30
g. The range of hourly output ranges from 10,000 to 30,000 pieces, and the weight per
piece from 30 to 150 g.
MAGICROLLS is the ultimate system for achieving extremely high output, beyond that of
conventional bread and roll systems. The modular system for unseeded and seeded rolls
as well as special rolls enables high product variance.

DOUGH PROCESSING . MAGICLINE

8_9

www.wpbakerygroup.com/magicline/magicrolls

MAGICBAGUETTE

Capacity data
Hourly output
max. 12,000 pieces
Weight of single pieces 3,5 17,6ounces

MAGICBAGUETTE

for production of baguette dough pieces

MAGICBAGUETTE is specially equipped for production of baguette dough pieces as well
as long bread and roll dough pieces. The system achieves hourly output of up to 12,000
pieces with a weight per piece of 100 g. The range of weights per piece is 100g to 500g.
MAGICBAGUETTE is the ultimate system for achieving extremely high output, beyond that
of conventional bread and roll systems. It is based on a patented long roll and winding
system for each relevant area of application and each product.

DOUGH PROCESSING . MAGICLINE

10_11

www.wpbakerygroup.com/magicline/magicbaguette

MAGICCIABATTA

Capacity data
Hourly output
Weight of single pieces

10,00030,000 pieces
1,4 14ounces

MAGICCIABATTA

for production of ciabatta dough pieces

MAGICCIABATTA is specially equipped for production of ciabatta dough pieces. The system achieves hourly output of up to 30,000 pieces with a weight per piece of 40 g. The
range of hourly output ranges from 10,000 to 30,000 pieces, and the weight per piece
from 40 to 400 g.
MAGICCIABATTA is the ultimate system for achieving extremely high output, beyond
that of conventional bread and roll systems. Special molding systems for soft doughs,
with long resting times, provide high product quality.

DOUGH PROCESSING . MAGICLINE

12_13

www.wpbakerygroup.com/magicline/magicciabatta

MAGICLINE

MAGICLINE
Module

The relaxer
_ Reproducible processes allow high product safety
_ Stainless steel cladding and framework as well as
heavy-duty plastic for simple and hygienic cleaning
_ Gentle-to-dough production process thanks to the
KEMPER star roller system
_ Quick and easy to clean short production idle times

The DUO satellite

_ Two stacked satellite units with eight rollers each
_ Separate drive and direct drive
_ Gentle rolling of dough
_ Maximum dough strip width of 800 mm,
max. degree of rolling 10 : 1
_ Working speed and rolling interval are continuously adjustable
_ Feeder table

Guillotine 900/Servo
_ For cross cutting or die cutting
_ Table width 900 mm, working width 800 mm
_ Electronic cutting length control
_ Dough piece length adjustable form 10 to 999 mm
_ Useful height max. 80 mm
_ Protective grating intake height 80 mm
_ Manual tool quick-change system

Placement equipment model ZAV 800/1000

_ Application area: Continuous and intermittent placement program
_ Belt top edge 900, placement on baking sheet max. L = 1,000 mm
_ With adjustable belt drive via frequency converter
_ Lightweight-construction removal table
_ Removal impulse via on-board light barrier
_ Rotary encoder for removal path
_ Driven, adjustable-height retaining roller at intake

14_15

www.wpbakerygroup.com/magicline/module

TECHNICAL FEATURES . MAGICLINE

SHEETING PROCESS

Dough strip forming

Dough charging
Dough strip unit
alternatively
Lifting and tilting
device

Dough strip former

Further processing
DUO satellite
roller

Cross roller and

calibrating roller

Trimming and
lengthwise cutting

16_17

Dough piece depositing

Spreading

Guillotine
- Cutting
- Die cutting

Lengthwise rolling
alternatively
Moistening and seeding
alternatively
Transporting

Transport and/or depositing

www.wpbakerygroup.com/magicline/process

CHECK

Pos I

Consulting

Planning. Construction. Equipment . References

Pos II Equipment

Material. Components . Electronics. Mechanics

Pos III Modularity

Workflows . Required space

Pos IV Capacity

Number of pieces/hour . Weight

Pos V Quality

Dough yield . Dough quality

Pos VI Cost

Investment . Ongoing costs

Pos VII Workflow

Interfaces . System workflow

Pos VIII System responsibility

Total system integration . Organization of individual workflows

Pos IX Service

Service presence . Self-service. Remote maintenance

Pos X Group know-how

Process thinking. Interface know-how . Solutions from a single source

www.wpbakerygroup.com/magicline/check

CHECK & WORKFLOW . MAGICLINE

18_19

WORKFLOW

_ Query
_ Production analysis
_ Concept design
_ Planning
_ Production
_ Acceptance
_ Delivery
_ Installation
_ Integration
_ Startup of operation
_ Training
_ Service

www.wpbakerygroup.com/magicline/ablauf

Display

PROJECTS

TECHNICAL INFORMATION
MAGICLINE

MAGICLINE
CAPACITY
DY 134180
Max. 650 g/piece
112 rows
Max. 30,000 pieces/h

DIMENSIONS
Height approx. 2,300 mm
(upper edge of machine)
Width approx. 2,200 mm
Length approx. 12,684 mm

WEIGHT_ approx. 2,000 kg

POWER REQUIRED_ ap. 30 KW
CLOCK RATE_150 strokes/min.

INTERFACES
_ WP Kemper lifting and
tilting device
_ WP Kemper RELAXER
_ WP Proofer
_ WP POWERCOOLER
_ WP Spiral Froster

Other services on request!

MAGIC LINE

MAGIC LINE
2,300
2.300

2,200
2.200

~12,684
All specifications in mm.

www.wpbakerygroup.com/magicline/daten

PRESENTATION SELLS

tammen.de

Werner & Pfleiderer

Lebensmitteltechnik GmbH
von-Raumer-Strae 8-18
91550 Dinkelsbhl
Germany
Fon +49(0)9851-9050
Fax +49(0)9851-905342
info@wp-l.de

The WP BAKERYGROUP has its branch

offices in France, Italy, Belgium, Russia,
and the USA.
Additional agents with service stations can

www.wpbakerygroup.com

2007 by WP BAKERYGROUP, issued 12/07, printed in Germany, = registered trademark

All information is non-binding. We reserve the right to modify our products for the sake of improvement.

WPBAKERYGROUP

0308_1.0_0103

be found in all regions of the world.