Quiet on set: product development in progress!
Technology alone can only ever be part of a solution – it also requires the knowledge to use it efficiently and profitably. This is precisely why Rademaker has installed the RTC at its headquarters.
LIBRARY ARTICLES
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.
RBS: “This technology revolutionizes mixing for cracker production”
Chip Czulada embarked on a new role as the President of Reading Bakery Systems (RBS) at the beginning of 2024. He shares with Baking+Biscuit International magazine his view on the first six months at the helm of the company where he has been working for over 20 years.
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.
Bake together, stay together!
Technology is optimized to meet the clear trend for flexible equipment that can support changes in production and a diverse range of breads, respectively. New developments also aim at bridging the gap between artisan and industrial production, in terms of product quality and production volumes.
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.
Pie and quiche line: Rademaker
The Rademaker Pie and Quiche line is developed to produce an extensive assortment of pies and quiches from all cultures, ranging from meat pies, fruit pies, egg tarts (such as the beloved Pasta del Nata) and cheesecakes, to Melton pies, pork pies and even quiches.
