iba exhibitor profile: Wymbs Engineering

Wymbs Engineering’s expertise rests in pressurised manifold depositing systems as they draw on decades of experience……

Share this article:

Wymbs Engineering’s expertise rests in pressurised manifold depositing systems as they draw on decades of experience and tailoring to customers’ needs

WYMBS Engineering Limited, which is based in the Northwest of England, is a family business founded 40 years ago. Wymbs Engineering has grown to occupy a leading role today as manufacturers of a unique range of pressurised manifold depositing systems for light, aerated and delicate masses, un-aerated masses, as well as bespoke processing lines for the chilled foods sector.  

Supplying some of the industry’s biggest global names with specialist, sometimes unique, depositing systems and processing lines has provided many challenges that are met with vigour at Wymbs Engineering. Increasing capacity and depositing speeds, accuracy of deposit weight, ease of cleaning and maintenance as well as tackling the industries’ ever changing mechanical and electrical standards, is constantly in the background of everyday life in the design office. 

The production of “Jaffa Cakes”, extruded sponge cake, cake bars and cupcakes with aerated cream injection are just a few examples of product lines which feature Wymbs’ depositing systems worldwide.  

Meeting new challenges for depositing or extruding is constantly in the background of everyday life in the design office, creating new standards and tailoring solutions for perhaps extraordinary requests from our customer base. In fact, much of Wymbs’ depositing systems are designed for retro fit to existing production lines.  

Our “Aerated Mass” depositing system with a multi row volumetric depositing manifold, for example, can be retro-fitted above a chocolate moulding line for the production of aerated pralines and “bubbly chocolate, while the “Cake Depositing and Injection System” can be retro-fitted over existing baking and finishing lines for production of cupcakes, bar cakes and ladyfingers.  

Wymbs also produces a range of sheeting manifolds for cake batters, creams, wafer creams and pralines, fondants and icings and much more. Sheeting manifolds can be a single full width sheet, multi-lane or multi-rope, co-extrusion, manufactured from aluminium or stainless steel as indeed can most of Wymbs’ depositing manifolds.  

At IBA 2023 we have taken the opportunity to team up with other OEMs to offer a unique global approach to your manufacturing challenges. TREFA Aeration Systems and THE BAKERY ACADEMY, working in collaboration with WYMBS, offer a single point of support for your project needs. Please come along to see us, we will be in Hall C1 311.  

Hall C1 Stand 311 

Wymbsengineering.com 

Read the full feature in our free to download magazine.

Never miss a story… Follow us on:
LinkedIn International Bakery
Twitter logo @int_bakery
Facebook @Bakeryint

Media contact

Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: [email protected]

About International Bakery

International Bakery is the leading authority in global bakery content, delivering expert news, in-depth articles, exclusive interviews, and industry insights across print, digital, and event platforms. Published 10 times a year, the magazine is a trusted resource for professionals seeking updates and analysis on the latest developments in the bakery sector.

To submit an article, or for sponsorship opportunities, please contact our team below.

Joseph Clarke Picture

Joseph Clarke

Senior Editor

Steve Blakebrough Picture

Steve Blakebrough

Sales Manager

Afua Akoto Picture

Afua Akoto

Marketing Manager

Related News

GEA Pack Expo

Pack Expo Exhibitor – GEA Bakery

GEA Bakery offers engineering precision, driving Innovation and helping manufacturers achieve greater flexibility, consistency and efficiency across modern bakery production.
GEA From the Expert

Rethinking innovation in industrial baking

Fabio Del Prete, Senior Vice President at GEA Bakery outlines how technology, data and collaboration are helping bakery manufacturers balance efficiency, flexibility and product quality.
St Pierre 4 Mediterranean Herb

St. Pierre Targets Lunchtime

St Pierre, one of the UK’s leading premium bakery brands, is expanding into lunchtime occasions with the launch of Soft Pretzel Rolls and Mediterranean Herb Brioche Rolls.
FRITSCH 100

Fritsch – Celebrating 100 Years!

In the world of bakery technology, the name FRITSCH has been synonymous with German engineering and dough processing for 100 years.  
Lovingly Artisan

Lovingly Artisan re-launches baking club

Lovingly Artisan, the multi-award-winning bakery duo based in Manchester and Cumbria, is delighted to announce the re-launch of its much-loved virtual Baking Club, a free, welcoming home for bread lovers of every level, hosted on Facebook.
Food Centre Buhler

Where food ideas take shape

Bühler’s Consumer Foods Application Centers provide an environment where manufacturers can explore these relationships, produce samples and prepare for industrial production without interrupting their own manufacturing operations. 
RAPS Fi Europe

RAPS combines taste with functionality

RAPS will showcase its ingredient expertise, expanded extraction capabilities and savoury solutions at Food Ingredients Europe 2026 in Frankfurt from 17–19 November.
Chicory Root

Prebiotic fibres from chicory root 

BENEO highlights how its Orafti® β-Fit and chicory root fibre solutions can help manufacturers respond to growing demand for gut health, satiety, heart health, fibre enrichment and sugar reduction. 
autumn trends

British Bakels reveals winter flavours

Dan Jones, Marketing Manager at British Bakels, says: “Familiarity is a powerful driver in sweet bakery, but familiar doesn’t have to mean predictable. What we’re seeing for autumn and winter is established flavours being given new relevance through different pairings, formats and finishes.
Wonderbrands

Wonderbrands develops air-fryer bakery format

onderbrands has launched a fresh bakery product in Canada developed specifically for preparation in an air fryer, reflecting the growing influence of domestic cooking appliances on bakery product development.
Scroll to Top