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
Dough sheeting: Easy does it!
The Kaak DrieM sheeting lines are designed to optimize every step of the process for large-volume dough production. The newest update to the sheeting system can now enable easy access to the portioner for thorough, convenient cleaning and maintenance.
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.
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.
ECD brings touchscreen profiling technology to iba
ECD will bring its thermal profiling technology to iba in October. The handheld M.O.L.E.â„¢ 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 BreadOMETERâ„¢, CakeOMETERâ„¢, and OvenBALANCERâ„¢ sensors will be demonstrated at the stand.
Bread is best! Royal Kaak technology
The Dutch ‘silo to truck’ solutions manufacturer develops production lines for all kinds of freestanding bread, with a capacity of around 7,500 kg/h, depending on the production process, type of end products and available space.
Royal Kaak: Baking freestanding bread
The technology to support efficient, automated production of high-end, quality bread is here. The key is gentle dough handling.
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
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.
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.
More healthy snacks, please!
Snack manufacturers have can find flexibility in a new automated solution to make pita chips, developed by Reading Bakery Systems (RBS).
