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.
The 38th AIBI Congress brought the baking industry together this year for the moment’s most important topics, decision-making meetings and long-awaited reunions. The International Association of Plant Bakers organized this year’s event with the theme ‘21st Century Breeze over the Bakery’, and a picturesque location to match it: the city of Hamburg.
An entire fleet of iconic crackers built its consumer base on their open, flaky texture, which is produced by layering the dough. Reading Bakery Systems designed a new, 90-degree technology concept for the laminators manufacturing this dough.
Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
Snacks are diverse and enticing additions to any eating occasion, whether they stand in for an entire meal, or are seen as a treat, a catering option for events, or a movie-night companion. Manufacturers stand to gain by keeping up the pace with innovations in this category. Extrusion provides particularly interesting opportunities.
BAKON Food Equipment announced a new operating system for their machinery. It allows operators to control complex production systems through an intuitive dashboard.
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.
For smaller and medium-sized operations and their footprint challenges, BAKON recently added a new solution to its portfolio of cutting equipment: the Pico ultrasonic cutting machine. The Dutch specialist introduced this solution in 2022 to bring an additional choice to its range of cutters.
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.
Reading Bakery Systems (RBS) introduced a new pita chip production system that produces baked, split pita chips, as well as a variety of other baked crisp products.
