RBS promotes Andrew Jones to Project Manager
Reading Bakery Systems (RBS) promoted Andrew Jones to Project Manager. In this new role, he will collaborate with customers on their projects, managing scope, budget, and scheduling.
LIBRARY ARTICLES
Rademaker to introduce a suite of new solutions
At iba 2025, Rademaker will highlight production solutions for croissants, breads, Danish and puff pastries, pies and quiches, pizza, donuts, pita and other flatbreads. New launches for pizza production and lamination are among highlights.
interpack 2026 is fully booked
In 2026, a full-scale installment of interpack returns. The organizers announced the exhibition space is now fully booked, more than one year ahead of the show. Some 2,800 exhibitors from all around the world will come to Düsseldorf.
Crown Bakeries installs AMF bun line
Crown Bakeries announced the construction of a new high-speed bun production line at its Pleasant Prairie, Wisconsin, facility. AMF Bakery Systems supplied a fully automated, new-generation line “with unprecedented flexibility,” Crown reveals.
RBS adds Eyad Alsabbagh as Process Technologist
UK-based Eyad Alsabbagh joined Reading Bakery Systems (RBS) as a Process Technologist. He has over 20 years of experience in snack and biscuit production, process optimization, and product development.
Speciality Breads invests GBP 20 m in ‘bakery of the future’
Speciality Breads announced a GBP 20 million investment in a new, 180,000 sq ft bakery where it plans to relocate. The new facility should become operational by the end of the year.
iba ’25: FRITSCH and MULTIVAC highlight pastry production
At iba, FRITSCH will highlight a new compact pastry line designed for mid-sized bakeries, with a hygienic design, which will also feature the MULTIVAC Cooling@Packing System.
GoodMills Innovation launches pinsa flour mix
GoodMills Innovation launched Pinsa 100%, a flour mix for bakeries, large-scale retailers and the food service industry. It can be used to make a light, crispy base with a distinctive artisan appearance.
Working day and night
Continuous baking in industrial bakeries answers production needs for volumes and consistency over time. However, it comes with several challenges that need to be managed to ensure efficiency, product quality and profitability.
Two-stage mixing takes center stage
Two-stage batch mixing brings multiple advantages to industrial-scale baking. Two-stage batch mixing is especially suited to long-fermentation doughs, where structure and flavor are needed.
Building a green brand
Green branding is a challenge, even for the baking industry. For credible green brand management, bakeries must take comprehensive and holistic measures in all areas of the company.
FRITSCH appoints Managing Director
Dr. Nico Haßmann was appointed as the Managing Director of FRITSCH, taking over the leadership of the company from February 1, from his role as the interim Commercial Managing Director, which he held since March 2024.
