The stages of perfecting sourdough
How to better meet today’s customer expectations with modified dough processes for baked goods containing rye.
LIBRARY ARTICLES
Proofing: the proof is in the technology (ii)
There are clear requirements for the proofing process. The dough may be resting, but its transformation process does nothing but rest. The question is, always, how to improve the process? Technology brings new answers.
The proof is in the technology: Reading Bakery Systems
Technology innovation not only ensures the right temperature, airflow and humidity settings, but also addresses a priceless ingredient in baking: time. Reading Bakery Systems (RBS) recently launched a new multi-pass proofer, which was designed to do both. It is designed to be flexible in function, footprint, and form.
More healthy snacks, please!
Snack manufacturers have can find flexibility in a new automated solution to make pita chips, developed by Reading Bakery Systems (RBS).
