More healthy snacks, please!
Snack manufacturers have can find flexibility in a new automated solution to make pita chips, developed by Reading Bakery Systems (RBS).
LIBRARY ARTICLES
RBS: Baking with green hydrogen energy?
While a 30% hydrogen/natural gas mixture could be considered a bridge technology to a more sustainable green fuel in the future, burning pure hydrogen gas in ovens has the challenges of a more complicated combustion process and high-pressure on-site storage systems.
A balanced bake makes perfect
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.
Efficiency at the end of the tunnel: Bakery Thermal Solutions
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.
Efficiency at the end of the RBS tunnel oven
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.
Start-up has a new snack in Egypt
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”.
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.
