THE WINKLER GmbH TECHNOLOGY YOU ALREADY KNOW . . . . Returns to the American Market
Peter Fischer
Managing Director/GBT
Formerly Industrial Sales Mgr
Winkler GmbH
Wolfgang Fuhst
Managing Director/GBT
Formerly President
Winkler GmbH
Dough must be handled delicately but with strong machines . . . . . That’s the motto of GBT and they should know. The former owner of Winkler GmbH, Wolfgang Fuhst and his partner, Peter Fischer have just celebrated the 10 year Anniversary of GBT, the company which gave rise after Winkler GmbH.
GBT has decades of Experience with Industrial Machines and American Dough!
Decades of knowledge from Winkler GmbH (Villingen Schwenningen, GERMANY) has not gone to waste. Rather, it gave birth to an improved factory streamlined to respond to customer requirements . . . GBT German Bakery Technology. The systems that GBT manufactures today are specifically geared for American Industrial Bakeries requiring 3 Shift operation for Baguettes, Pizza, White Bread, Ciabatta, Rye, Italian bread and more.
So, business is still (or again) being manufactured in Villingen-Schwenningen, Germany from the original DERBY Technology back in 1932, the pioneering invention of Wolfgang Fuhst’s grandfather, Fridolin Winkler. GBT’s factory consists of more than 15,000 M2 (165,000 F2) and 50 Employees . . . most of them from the original Winkler GmbH Company.
GBT’s export ratio is a hefty 95% so with decades of experience in North America, they have set their sights on the US. “We’re serious about the American Market. Peter or I will make personal customer visit ourselves”, said Wolfgang Fuhst, Managing partner, GBT.
Click the following photos for technical specifications:
