A fully-automated flow
Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.
LIBRARY ARTICLES
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.
RBS introduces new rotating die
Reading Bakery Systems (RBS) designed a new 18-nozzle rotating die for increased throughput capacity. Depending on the size of the finished snack product, it increases throughput capacity by up to 33% on the same size production line.
Trays with a mission
One characteristic shared by different types of bakeware, from trays to pans or cake molds is their mission to make
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,
iba innovations (Anneliese Backtechnik GmbH)
Numerous exhibitors will present their innovations in Munich. The editors submit a couple of novelties to give trade fair visitors
Re-engineered mixing and kneading
Reading Bakery Systems, a member of the Markel Food Group, has re-engineered the MX Continuous Mixer. The model now ranks as the most versatile continuous mixer, and is suitable for a broad product spectrum and a wide diversity of doughs.
