Every season sparks pie joy
Whether the pies have an open top – covered with various ingredients, or are closed with dough, lattice, or crumble, the technology needs to produce excellent results no matter the recipe and material changes.
LIBRARY ARTICLES
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.
Men at work: turnkey lines
Automated production lines are the solution to optimizing production and optimally allocating resources, including a critical one: the people on the production floor. Designing the turnkey line that fits best with a given environment throughout each process step also starts with people: the design team tasked with bringing together only the perfect pieces of the puzzle that will become a new line.
Pizza: Rademaker lines to keep them coming
At home or at the restaurant, for lunch, office parties, or even for breakfast, ordered in person or online, the interest in pizza choices never fades. On the contrary, new, exciting taste offerings, product claims and ingredient combinations are welcomed opportunities to experiment.
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.
From past perfect to future simple
The beginnings of pinsa making go all the way back to the Roman Empire. A fresh new take on the Roman pinsa is now rising to the top among consumer favorites.
New WCX Wirecut Machine from RBS
Reading Bakery Systems (RBS) introduced a new advanced Thomas L. Green WCX Wirecut Machine that provides more product flexibility, control, better safety features and easier sanitation than previous designs.
Small changes make a big difference
For over twenty years, Rademaker’s Universal Make up line ranging from a laminator or bread line has made the production of a wide range of dough products possible to tickle the taste buds.
Continous innovation in the Rademaker Industrial Bread Line
The line is recognized for its superb quality and hygienic design, its efficient operation, versatility, reliability and robustness.
Performance and flexibility
Rademaker has developed a new pastry production line. The Universal Pastry Line with its newly-developed controller can produce a wide variety of dough pieces highly flexibly.
