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.
LIBRARY ARTICLES
Save your energy!
The conversation around increasing manufacturing sustainability will unavoidably start with analyzing ovens, for any baking operation. Visible results are a necessity.
Bread is best! Royal Kaak technology
Bread consumption is once again on the rise, with the market expected to grow annually by 6.80% and reach a
The energy-efficient light at the end of the tunnel oven: RBS
Under the current circumstances, it has never been more important to look into ways to increase efficiency in bakeries, starting with their centerpiece: the tunnel oven.
All set for continuous mixing and kneading: RBS
Continuous dough production is designed with volume and efficiency in mind. Requirements stemming from the product characteristics, the manufacturing needs,
Kaak – becoming a system provider ‘Step by Step’
Before the Dutch Kaak took over the Italian System and Oven manufacturer from Ala Italy in 2005, it was rarely
Re-engineered mixing and kneading
Reading Bakery Systems, a member of the Markel Food Group, has re-engineered the MX Continuous Mixer. The model now ranks as the most versatile continuous mixer, and is suitable for a broad product spectrum and a wide diversity of doughs.
