Chip Czulada embarked on a new role as the President of Reading Bakery Systems (RBS) at the beginning of 2024. He shares with Baking+Biscuit International magazine his view on the first six months at the helm of the company where he has been working for over 20 years.
Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.
Trade visitors welcome iba’s comeback. This October, 1,073 exhibitors from 46 countries showcased their latest developments in 10 halls, for 57,000 visitors from 150 countries attending the show. The fair in Munich saw full aisles for an anticipated industry reunion. By comparison, more than 77,000 trade visitors from around 170 countries came to iba in 2018. In total, over 1,300 companies exhibited 5 years ago.
This year, Coatresa will introduce a new range of its Testrong® Coatings: the Testrong® PRO. The company will share insights into its manufacturing process when it develops custom solutions, according to specific requirements.
This year, Coatresa is introducing a new range of Testrong® Coatings at iba, the Testrong® PRO. Visitors to the stand will be able to see the bakeware and examine the coatings up close, with presentations set up in private viewing rooms, for an immersive experience.
iba 2023 will introduce a new hall structure. The organizers announced the halls will be grouped by topic this year: packaging technology in hall B1, and production technology and equipment in halls A1, A2, B2, B3, C1 and C2.
Over the years, advances in continuous mixing have been developed to improve ingredient metering, process controls and include specialized mixer designs and ultra-high capacity mixers. Compared to batch mixing, such technological developments make continuous mixing a better option than batch mixing, especially so for high-volume production.
One characteristic shared by different types of bakeware, from trays to pans or cake molds is their mission to make
Reading Bakery Systems (RBS) introduced a new advanced Thomas L. Green WCX Wirecut Machine that provides more product flexibility, control, better safety features and easier sanitation than previous designs.
Reading Bakery Systems (RBS) introduced a new ambient cooling conveyor, with increased efficiency in cooling crackers before entering packaging in a more‐compact footprint.
Continuous dough production is designed with volume and efficiency in mind. Requirements stemming from the product characteristics, the manufacturing needs,
Numerous exhibitors will present their innovations in Munich. The editors submit a couple of novelties to give trade fair visitors
