Two-stage mixing takes center stage
Two-stage batch mixing brings multiple advantages to industrial-scale baking. Two-stage batch mixing is especially suited to long-fermentation doughs, where structure and flavor are needed.
LIBRARY ARTICLES
Better snacks: science and creativity
Providing excellent-tasting products is a must, but the eating experience is only one of the goals for successful snacks. The challenge lies in balancing health benefits, clean-label compliance, and manufacturing efficiency – all while meeting consumer expectations.
Reading Bakery Systems introduces new 90-degree laminator
RBS introduced a new, 90-degree laminator for cracker production. The new design offers a smaller footprint, greater flexibility, and easier sanitation and maintenance, RBS says. The dough can be precisely and automatically controlled, regarding the sheet length, number of lamination and conveying speed, for improved process consistency.
Baking efficiency: It’s in the (electric) oven!
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.
Laminating technology: the right angle
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.
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.
Save your energy!
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
It’s not a sprint, it’s a marathon! DIOSNA iba preview
DIOSNA will present smart, future-oriented solutions for the food industry in the areas of automation, dough processing and mixing.
Proofing: the proof is in the technology (ii)
There are clear requirements for the proofing process. The dough may be resting, but its transformation process does nothing but rest. The question is, always, how to improve the process? Technology brings new answers.
interpack: DIOSNA presents fermentation, granulation and mixing technology
After a six-year break, DIOSNA returns to interpack with solutions for the food industry in the areas of fermentation, granulation and mixing.
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.
Continuous mixing improvements for high-capacity production
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.
