HEUFT brings thermal oil expertise to suedback
At suedback, HEUFT experts will explain energy, thermal oil, as well as artisan and industrial baking oven systems to its stand visitors.
LIBRARY ARTICLES
südback: inspiration for next year and beyond takes center stage
The 30th edition of südback lines up the best and latest solutions for bakery, confectionery, coffee, chocolate, logistics, training and more. International exhibitors are bringing the latest developments for the baking and confectionery industries to südback; several competitions will crown this year’s excellence in craftsmanship and innovation, and a full agenda of forums will be hosted for knowledge sharing.
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.
Expanded access IBIE 2025 registration opens
IBIE officially opened registration for the 2025 edition, scheduled for September 14-17, 2025, at the Las Vegas Convention Center. For the first time, the ticket will also give visitors full access to IBIEducate, the show’s comprehensive education program, including over 100 sessions, workshops, and demonstrations.
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.
A fully-automated flow
Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.
Save your energy!
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
RBS: electric-powered convection oven now available for trials
Reading Bakery Systems (RBS) installed its new electric-powered convection oven at the RBS Science & Innovation Center and is now ready for production trials.
Next in line: automated cracker lines
Low moisture, long shelf-life, diverse sizes and shapes – crackers and cookies are a segment filled with opportunity. Their characteristics also dictate process improvements and how equipment can support optimization
Bake smarter, not harder: WP BAKERYGROUP
Smart devices are quickly becoming an indispensable part of life inside the baking shop as they are on the outside. For in-store ovens, smart tools are being developed to make them more efficient and easier to operate for consistent results.
RBSConnect platform receives upgrade
Reading Bakery Systems announced it expanded the features and services of its proprietary Industrial Internet of Things (IIoT) platform, RBSConnect, to include the latest in custom-designed control systems.
A balanced bake makes perfect
Better baking for biscuits and cookies means matching the intended baking curve of the product, stage by stage, consistently and efficiently. With its Emithermic oven, Reading Bakery Systems provides complete control over five baking parameters that create a more balanced bake.
