EUROGERM USA merges with KB INGREDIENTS
EUROGERM announced its US company merged with KB INGREDIENTS – a specialist in the manufacture, packaging and distribution of food ingredients – and is now called EUROGERM KB LLC.
LIBRARY ARTICLES
RBS introduces baked pita chip system
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.
More healthy snacks, please!
With a growing trend for health-conscious eating, product innovation relies on flexible equipment to perfect bakery products. Now snack manufacturers
RBS: Baking with green hydrogen energy?
While a 30% hydrogen/natural gas mixture could be considered a bridge technology to a more sustainable green fuel in the future, burning pure hydrogen gas in ovens has the challenges of a more complicated combustion process and high-pressure on-site storage systems.
RBS assigns new director of project services
Reading Bakery Systems (RBS) announced the promotion of Shane Hanlon to Director of Project Services. In this new role, Hanlon will be responsible for leading the project management, technical services, and application engineering teams.
RBS restructures regional organization
Reading Bakery Systems (RBS) created a Regional Operations Center (ROC) for Europe, Middle East and Africa, to optimize its service and support in these areas, the company announced.
In line with these changes, Joe Pocevicius was promoted to Regional Director, EMEA, and Roman Romanov was hired as Aftermarket Sales and Technical Support, EMEA.
RBS launches ambient cooling conveyor for cracker systems
Reading Bakery Systems (RBS) introduced a new ambient cooling conveyor, with increased efficiency in cooling crackers before entering packaging in a more‐compact footprint.
RBSConnect platform receives upgrade
Reading Bakery Systems announced it expanded the features and services of its proprietary Industrial Internet of Things (IIoT) platform, RBSConnect, to include the latest in custom-designed control systems.
A balanced bake makes perfect
Better baking for biscuits and cookies means matching the intended baking curve of the product, stage by stage, consistently and efficiently. With its Emithermic oven, Reading Bakery Systems provides complete control over five baking parameters that create a more balanced bake.
All set for continuous mixing and kneading: RBS
Continuous dough production is designed with volume and efficiency in mind. Requirements stemming from the product characteristics, the manufacturing needs,
All conveying systems go: Intralox
Conveyor systems work under demanding conditions in bakeries. Maintaining them in top condition is the first step to efficiency in
Always up to speed: Intralox
Conveyor systems work under demanding conditions in bakeries. Maintaining them in top shape is the first step to efficiency in production.
