From a small fabrication workshop, servicing and upgrading “worn out” machinery in the bakery and confectionery industries, 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, as well as bespoke processing lines for the chilled foods sector such as cream doughnut and chocolate éclair lines, injection systems for choux buns and cream slice lines.