Q: How many loaves can your machine bake per hour?


The Wilkinson Bread Bakery is cutting edge technology that delivers to the consumer the freshest loaf possible—at the rate of 40 loaves per hour or 400 loaves in a 10-hour day. In our patent pending application we have 30 novel and inventive claims that are unique to our technology. From the loaves being formed one at a time to a continuous one chambered proofer/oven—we have integrated pioneering and the finest in original design into our machine.

Q: How much does each loaf weigh? Is that adjustable?


The Bread Bakery produces a 24 ounce of bread that is not adjustable.
Q: What kind of bread varieties can the Bread Bakery produce? Are there any types it can't?


We believe in providing fresh, clean-label bread direcly to customers. We currently have four mixes developed for premium breads:

- Whole Wheat
- Soft White Wheat
- Honey Oat
- Nine Grain

The Bread Bakery also allows many of the process-parameters to be adjusted providing for many types of breads. However, we do have a few restrictions. Our current model bakes only pan-bread; which we feel is a solid entry point into the market. Also, because of the special yeast we use, mixes must be dry - this means that raisins and other moist mix-ins cannot be accomodated at this time. Within these limitations the Bread Bakery can bake nearly any type of bread. If you are interested in creating a signature mix to be used exclusively in your stores, please contact us.
Q: Where can I see a Bread Bakery in operation?


Since the Bread Bakery is not yet certified it can only be seen at our research and development facilities in Walla Walla, Washington.

Q: Is the Bread Bakery certified by UL, ANSI or CE?


We are in the certification process and anticipate completion by September of 2008.
Q: What kind of connections are required for a Bread Bakery installation? (Electricity/voltage/amps, water/fresh/waste, internet...)


The only connections required for the Bread Bakery are: Power (240 VAC), Water (no drainage is necessary) and Internet.
Q: How much does the Bread Bakery cost?


We are currently working through the costing process for the Bread Bakery. Though it is too early to be certain we are hoping to keep the cost for the entire package under $100,000.

Q: Where is the Bread Bakery manufactured?


The Bread Bakery is manufactured in Walla Walla, Washington.
Q: What are the dimensions of the Bread Bakery?


The footprint for the Bread Bakery with the glass encasement is 5 feet X 11 feet. The footprint for the stacker, which removes the bread from the Bread Bakery and stores it for cooling and distribution has not been finalized.

Q: How does the quality of the bread produced by the Bread Bakery compare to other bread?


According to the bread experts from 3rd party companies, the Bread Bakery produces bread that is comparable to or better than the premium bread currently on the market. In addition, the Bread Bakery produces fresh bread from scratch daily with no preservatives added providing a better product than the competition.

Q: How long does it take to produce a loaf of bread from the time the mix is released to the time the baked bread comes off the line?


96 minutes.
Q: If consumers can get close to watch bread being baked, how is it protected from contamination?


The Bread Bakery is fully enclosed by a clear enclosure creating a barrier while allowing the public full visual access to the baking process.
Q: Is the Bread Bakery available outside the US?


The Bread Bakery is currently being UL and ANSI certified. We will then get the CE certification allowing us access to the European markets.
Q:What happens to the bread after it comes out of the Bakery?


The bread is transferred automatically from the Bread Bakery to the Stacker where it is cooled and distributed to the consumer.
Q: Will the bread be sold as sliced bread or will the consumer have to slice it at home?


The consumer has the option of slicing the bread at the Bread Bakery or taking the bread home unsliced.
Q: What kind of yeast is used? Is it added to the mix when the water is added?


We use a specialized encapsulated yeast that is included in the dry mix. All ingredients needed for a quality loaf of bread is included in the bag.
Q: How much labor is required to operate the equipment? Is there a high degree of training required?


We estimate that a half hour of labor is required per day to start up, operate and clean the machine. Anyone that can read can operate the Bread Bakery.
Q: How is the equipment maintained and repaired when necessary?


Wilkinson Baking Company is available to maintain and repair the Bread Bakery.




Take me through the process.


After the machine is started, one loaf's worth of bread-mix from the large hoppers is measured out in a clear cup and carried to one of the mixing pots. The mix falls into the mixing pot while water is measured in clear tubes around the front of the machine. When the chamber is full, it stops filling and begins draining the water into the mixing pots. As the water is added, mixing blades fold together the water and mix forming dough. These same blades then knead the dough - a process visible to customers through the mixing-pot's clear door. When kneading is complete, the mixer door opens allowing the dough to fall out onto a conveyor belt. The belt then carries the dough through a forming system, where the dough is rolled into an even loaf-shape. As the dough exits the forming system it falls neatly into a baking pan. These baking pans are carried through a climate controlled area.