Reducing product waste in industrial bakeries
By Andrey Bulatov, Sales Support Engineer, AMF Bakery Systems Minimizing raw material loss during production contributes greatly to the efficiency
By Andrey Bulatov, Sales Support Engineer, AMF Bakery Systems Minimizing raw material loss during production contributes greatly to the efficiency
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
For industrial production, pizza lines are made to welcome any variations required. Accurate processes are a must for these flexible lines.
Reading Bakery Systems (RBS) installed its new electric-powered convection oven at the RBS Science & Innovation Center and is now ready for production trials.
Under the current circumstances, it has never been more important to look into ways to increase efficiency in bakeries, starting with their centerpiece: the tunnel oven.
โWhat is your position on the use of hydrogen technology to fuel ovens in bakeries?โ This is the question we put to oven manufacturers in Europe and the USA.
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.
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.
In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.