In the new tower, a fully automated production process will be in operation, combining extrusion, texturization, wet defibering and hydrothermal product refinement. The company has been investing in extending its capacities for the past years.
extrusion
Dough folding, dough rolling and, most importantly, dough separating: the quality of several product ranges relies on perfect, consistent laminating…
Consumers are bound to reach for snacks more and more in the following years. Snacks are diverse and enticing additions…
Reading Bakery Systems (RBS) designed a new 18-nozzle rotating die for increased throughput capacity.
Pizza and flatbreads. Naan and wraps. Pitas and handheld snacks. This is a generous and exciting product range, with ample…
Unique eating experiences are a defining characteristic of snacking; they are especially expected when the choices are cakes and pastries….
