Every season sparks pie joy
Whether the pies have an open top – covered with various ingredients, or are closed with dough, lattice, or crumble, the technology needs to produce excellent results no matter the recipe and material changes.
LIBRARY ARTICLES
A tight, steel belt on energy spending
Spending energy with the utmost caution is not a present-day, circumstantial trend. For bakeries, it is a hard reality and
Pizza in any shape and form
Ever the safe-choice favorite, but never a boring idea: pizza enjoys great diversity, to match all tastes, eating occasions, and
Gulfood Manufacturing: IPCO highlights conveying solutions
IPCO will highlight opportunities for greater baking, cooling and conveying productivity at Gulfood Manufacturing. The Swedish company has a local
CAOBISCO holds inaugural congress in November
CAOBISCO invites industry professionals to join its debut Congress, which will take place at the Thon Hotel EU in Brussels,
Reading Bakery Systems introduces new 90-degree laminator
RBS introduced a new, 90-degree laminator for cracker production. The new design offers a smaller footprint, greater flexibility, and easier sanitation and maintenance, RBS says. The dough can be precisely and automatically controlled, regarding the sheet length, number of lamination and conveying speed, for improved process consistency.
Reading Bakery Systems appoints Denise Siegle as CFO
Reading Bakery Systems (RBS) appointed Denise Siegle as Chief Financial Officer. In her new role, she will oversee all accounting and finance functions, lead the growth and development of the accounting team, and support the RBS strategic and operational goals.
RBS: “This technology revolutionizes mixing for cracker production”
Chip Czulada embarked on a new role as the President of Reading Bakery Systems (RBS) at the beginning of 2024. He shares with Baking+Biscuit International magazine his view on the first six months at the helm of the company where he has been working for over 20 years.
Baking efficiency: It’s in the (electric) oven!
There is a clear trend for bakeries worldwide to seek a sustainable and efficient energy source. Electric ovens are an emerging favorite on this path, but companies are seeking the flexibility to invest in gas ovens now, with the option to convert to electric in the future.
RBS hires David Welch as Sales Manager, Europe
Reading Bakery Systems appointed baking industry veteran David Welch as the new Sales Manager for Europe. Welch is a senior engineer with more than 20 years of experience in food manufacturing, primarily focused on biscuit, cookie, and cracker production.
CAOBISCO issues EU policy manifesto
CAOBISCO published a manifesto for the 2024-2029 EU policy cycle, channeling the collective voice of over 14,000 European chocolate, biscuit, and confectionery manufacturing companies.
Laminating technology: the right angle
An entire fleet of iconic crackers built its consumer base on their open, flaky texture, which is produced by layering the dough. Reading Bakery Systems designed a new, 90-degree technology concept for the laminators manufacturing this dough.
