Replicating traditional methods of preparing buns, bagels and rolls on an industrial scale is a task with an extensive list of challenges, to achieve high-volume, consistent results. Flexibility and innovation joined in dedicated production lines help provide the answers for endless product variations.
Requirements stemming from the product characteristics, the manufacturing needs, the facility and equipment line-up will influence how continuous mixing and kneading should be set up.
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.
A continuous kneading and mixing process ensures all types of ingredients are mixed and kneaded in the optimum sequence to produce the desired product with consistent characteristics while saving time, resources and minimizing waste.
As crackers exit the oven, the cooling process is important to guarantee product quality and a long shelf life. A gentle cooling process will ensure the delicate product’s integrity until it is ready to be consumed.
The pace of change has only become faster over the past years, and its rippling effect is also felt in the baking industry. How do industrial players ride the changes while also increasing efficiency? The first change is in the mindset, and then in finding the right solutions. The key word is agility.
Conveyor systems work under demanding conditions in bakeries. Maintaining them in top condition is the first step to efficiency in production.
To consistently produce high-quality pizza, especially at high speeds in industrial environments, all types of equipment on the production line must contribute.
In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.
In the industrial baking of any type of bread, and a multitude of other product ranges, tunnel ovens are the giants of large-volume, continuous baking, for which efficiency is a must.
Future Foods was established as a start-up company in 2016 near Cairo, Egypt. Its main focus is the snack market in Egypt and the MENA (Middle East, Near Asia) region and it has a particular speciality called a “Fretzel”.
The Thomas L. Green brand of equipment from Reading Bakery Systems has been a partner to the biscuit, cookie and cracker industry for over 120 years.
