Dawn Foods took mentorship a step beyond and established a sponsorship project for the women in its ranks, called the Women’s Leadership Development Program. The HR initiative pairs employees up with one another to help advance women’s career paths at Dawn.
It’s donuts’ time on the European market. It is a landscape that has been advancing over the past decades and it’s going up by leaps and bounds today.
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.
Dawn Foods took mentorship a step beyond and established a sponsorship project for the women in its ranks, called the Women’s Leadership Development Program. The HR initiative pairs employees up with one another to help advance women’s career paths at Dawn.
RBS is focusing on achieving sustainable and flexible operations at interpack. The company is featuring its new sustainable and electric baking capabilities, continuous mixing technology, and its low-pressure extruded snack systems.
Technological developments make continuous mixing a better option than batch mixing, especially so for high-volume production. High throughput continuous mixers are becoming the best sellers in this equipment category.
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.
Reading Bakery Systems (RBS) installed its new electric-powered convection oven at the RBS Science & Innovation Center and is now ready for production trials.
Dawn Foods launched a patent-pending glaze that strictly sticks with donuts, and never with the packaging or fingers. It also increases shelf life by up to five days and is freeze/thaw stable.
Dawn Foods sold its frozen bakery manufacturing business in Europe, Africa, the Middle East, Asia, and the Pacific (AMEAP), to Europastry. The sale includes Dawn’s frozen bakery manufacturing plant located in Steenbergen, The Netherlands, R&D capabilities based in Evesham, UK, and all associated customer relationships in the region purchasing Dawn-produced frozen products, the company announced on December 13.
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.
Dawn Foods launched a patent-pending glaze that strictly sticks with donuts, and never with the packaging or fingers. It also increases shelf life by up to five days and is freeze/thaw stable.
