RBS: The sum of all savings
Accurate real-time information and complete process control help baking technology take one more step toward sustainable baking.
LIBRARY ARTICLES
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.
ECD iba ’23 preview: It’s not a sprint, it’s a marathon!
ECD will bring its thermal profiling technology to the trade fair. The handheld M.O.L.E.™ EV6 now comes with a full-color touchscreen display, delivering instantaneous data access and intuitive control.
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.
ECD brings touchscreen profiling technology to iba
ECD will bring its thermal profiling technology to iba in October. The handheld M.O.L.E.™ EV6 sets a new benchmark for thermal data loggers, delivering instantaneous data access and intuitive control – now with a full-color touchscreen display. In addition to the six-channel M.O.L.E. EV6, the company’s BreadOMETER™, CakeOMETER™, and OvenBALANCER™ sensors will be demonstrated at the stand.
RBS designs Emithermic XE Oven to replace DGF technology
Reading Bakery Systems unveiled the new Thomas L. Green Emithermic XE Oven, a superior replacement for traditional Direct Gas Fired (DGF) ovens. This new oven reduces energy and emissions, and simplifies cleaning and maintenance.
Glorious flatbreads only!
How to better meet today’s customer expectations with modified dough processes for baked goods containing rye.
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.
The proof is in the technology: Reading Bakery Systems
Reading Bakery Systems (RBS) recently launched a new multi-pass proofer, designed to be flexible in function, footprint, and form.
Packaging: Sealing the deal
Packaging affects the state of the product throughout the supply chain. Identifying the best packaging process and materials ensures all types of baked goods make it from plant to table, exactly as intended.
ECD commercializes touchscreen-enabled thermal profiler
ECD’s M.O.L.E.™ EV6 touchscreen thermal profiler is now commercially available, with shipments starting April 1. The interface is said to have a user-friendly, intuitive design engineered to save baking professionals time, simplify data viewing and analysis, and improve productivity.
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.
