suedback to feature Italian confectionery and baking skills
CONPAIT (Association of Italian Confectioners) and API (Association of Italian Pizzerias), two renowned Italian organizations, are attending the fair.
CONPAIT (Association of Italian Confectioners) and API (Association of Italian Pizzerias), two renowned Italian organizations, are attending the fair.
The 30th edition of südback lines up the best and latest solutions for bakery, confectionery, coffee, chocolate, logistics, training and more. International exhibitors are bringing the latest developments for the baking and confectionery industries to südback; several competitions will crown this year’s excellence in craftsmanship and innovation, and a full agenda of forums will be hosted for knowledge sharing.
There is a clear trend for bakeries worldwide to seek a sustainable and efficient energy source. Electric ovens are an emerging favorite on this path, but companies are seeking the flexibility to invest in gas ovens now, with the option to convert to electric in the future.
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
Reading Bakery Systems (RBS) installed its new electric-powered convection oven at the RBS Science & Innovation Center and is now ready for production trials.
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.
Low moisture, long shelf-life, diverse sizes and shapes – crackers and cookies are a segment filled with opportunity. Their characteristics also dictate process improvements and how equipment can support optimization
Energy consumption tops the list of concerns for bakeries. The first place to start looking into potential savings is, of
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.
“What is your position on the use of hydrogen technology to fuel ovens in bakeries?” This is the question we put to oven manufacturers in Europe and the USA.
With a growing trend for health-conscious eating, product innovation relies on flexible equipment to perfect bakery products. Now snack manufacturers