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.
Kaak OvenScan uncovers process improvement potential
Energy consumption is undisputed at the top of the industry’s concerns and efforts for improvement. Royal Kaak recently launched a new service that closely investigates the energy-saving potential of an industrial oven, which can help lower energy consumption by up to 15%: the OvenScan, launched last year and introduced in the Benelux countries in 2023.
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.â„¢ EV6 now comes with a full-color touchscreen display, delivering instantaneous data access and intuitive control.
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.
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.
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.
New Digital Air Velocity Sensor Array from Reading Thermal
Reading Thermal released a new SCORPION® 2 Digital Air Velocity Sensor Array that offers improved accuracy, expanded temperature performance and extended battery life.
The right robot for the job
Scoring is a process that requires skill and shows the baker’s experience when done manually. Alternatively, as labor is becoming harder to find (and then keep), robots can efficiently take over the task; they will never need to stop and will perform constantly over time.
