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.
Fully automating kneading and mixing is an ambitious endeavor, given the complexity of the process, and the diversity of raw ingredients.
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.
How to better meet today’s customer expectations with modified dough processes for baked goods containing rye.
Low moisture, long shelf-life, diverse sizes and shapes – crackers and cookies are a segment filled with opportunity. Their characteristics also dictate process improvements and how equipment can support optimization.
Reading Bakery Systems (RBS) will feature new snack systems and technologies at IBIE (Booths 3425, 3435).
Continuous mixers allow for all parameters to be constantly monitored and saved digitally, including ingredient stream rates, dough temperature, mixing energy input, throughput, mixer shaft speed, coolant temperatures, starts and stops, ingredient refill status, ingredient totalizers, dough totalizers, and many others.
Reading Bakery Systems (RBS) introduced a new pita chip production system that produces baked, split pita chips, as well as a variety of other baked crisp products.
Reading Bakery Systems (RBS) introduced a new ambient cooling conveyor, with increased efficiency in cooling crackers before entering packaging in a more‐compact footprint.
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.