Save your energy!
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
LIBRARY ARTICLES
Down to a fine art: authentic baguettes
While recipe variations for baguettes and bread rolls are not only to be expected but also make for unique selling points, high hydration rates and long dough resting times are the calling card of more sophisticated, authentic premium products.
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.
All set for continuous mixing and kneading: RBS
Continuous dough production is designed with volume and efficiency in mind. Requirements stemming from the product characteristics, the manufacturing needs,
Cooperation with a future: Mecatherm, ABI
Mecatherm, French manufacturer of industrial ovens and production lines, has signed a partnership with American ABI Ltd, a specialist in
