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
Simply sourdough
No two sourdoughs are the same; its value lies in its diversity. Perfecting different sourdough specialties relies on process accuracy and stability, with optimum kneading and mixing parameters for each type of product.
RBS promotes Kevin Bowes to Director of Engineering
Reading Bakery Systems (RBS) promoted Kevin Bowes to Director of Engineering. In this new role, he is responsible for the engineering and design of all RBS equipment, as well as ensuring compliance with industry manufacturing standards and customer specifications are met.
RBS promotes Shawn Moye to Senior VP of Global Sales
Reading Bakery Systems (RBS) promoted Shawn Moye to Senior Vice President of Global Sales to support the continued growth of the business. “Shawn has been instrumental in the growth of RBS over the last 25 years,” stated Chip Czulada, President of Reading Baking Systems.
Savoir faire at Savimex, in Bulgaria
Savimex has been thriving on disruptions; those that came its way and those that it is boldly innovating. The cracker and pretzel producer has made a name for itself in Europe and beyond, with its own brands including Savi, and private-label offerings.
Save your energy!
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
Chip Czulada starts new role as RBS president
On January 1, Chip Czulada started his new role as the president of Reading Bakery Systems. He succeeds Joe Zaleski at the helm of RBS.
The big push: extrusion
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.
Efficient baking assignment: RBS tunnel ovens
This increasing interest in better-for-you foods continues to fuel product innovation, including in the sweet bakery market.
DIOSNA brings automation, dough processing solutions to iba
This year at iba, DIOSNA will showcase its focus on developments in automation, dough processing and kneading. Visitors can expect DIOSNA’s AGV-supported concepts for automated dough production, in addition to the two hygienic design wendel mixers WH240A with an exchangeable bowl and WH240E with direct ground discharge.
iba ’23 exhibitor highlight: Reading Bakery Systems
Reading Bakery Systems (RBS) will be featuring its new sustainable and electric baking capabilities, continuous mixing technology, and innovative snack products made on their flexible production systems. Looking at industry trends, the company focuses on sustainable baking technology and automation.
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.
