Rademaker announces acquisition, partnership
Rademaker announced two new developments aimed to expand its innovation capabilities: the acquisition of Form & Frys Maskinteknik and a strategic partnership with Sensure.
LIBRARY ARTICLES
Bayne’s is 70 years young
A baking business with deep roots in the local community it serves, Bayne’s the Family Bakers celebrates 70 years in Scotland’s baking scene.
Emithermic® XE baking is sustainable baking
The Emithermic® XE technology was developed to deliver consistent, even radiant heat while maximizing thermal energy retention and overall efficiency. By eliminating all Direct Gas Fired (DGF) ribbon burners, the oven developed by Reading Bakery Systems (RBS) represents a major transformation in cracker baking.
All green lights for the smart factory
Stergiou Family recently expanded its production to a new range – frozen products, with a matching state-of-the-art facility. The fully automated, smart bakery is a project five years in the making and started operations a few months ago.
ANKO event for dumpling machinery, IoT solutions
ANKO Food Machine will present its Dumpling Making Machine, demonstrating various methods for making Polish, Italian and Chinese-style dumplings in an online event, held on April 24 at 11:00 AM CET.
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.
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.
Building a green brand
Green branding is a challenge, even for the baking industry. For credible green brand management, bakeries must take comprehensive and holistic measures in all areas of the company.
Pizza in any shape and form
A steadily growing appetite for pizza is met with interesting new offerings, including plant-based, premium, and limited-edition launches. Technology meeting these trends is a must for efficient pizza baking.
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.
Baking efficiency: It’s in the (electric) oven!
There is a clear trend for bakeries worldwide to seek a sustainable and efficient energy source. Electric ovens are an emerging favorite on this path, but companies are seeking the flexibility to invest in gas ovens now, with the option to convert to electric in the future.
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.
