Better sustainability with continuous mixing
Continuous mixing lowers energy, water and labor needs, all of which contribute to a more sustainable process.
Tag: RBS
RBS: New sales director for Exact Mixing
Reading Bakery Systems (RBS) promoted Matt Risser to Director of Sales, Exact Mixing. He succeeds Jim Warren in this role, who is retiring. In this role, Risser will lead global sales for Exact Mixing continuous mixing systems.
Ready… Set… interpack!
The three-year wait is almost over. For those planning their trip to Düsseldorf, here are some of the companies worth visiting for bakery professionals, listed from A to Z, and the advances they are highlighting at their stands.
Machine learning enhances operator expertise
Artificial Intelligence is one of the moment’s biggest conversations. Tremaine Hartranft, Vice President,
Technical Growth and Strategy at Reading Bakery Systems, shares with Baking+Biscuit International the company’s perspective on AI, its current status and vision for opportunities and further advances.
Growing the business, globally
Reading Bakery Systems sees the global shift and increases its services, strengthening its team that supports bakers in Europe, the Middle East and Africa.
Emithermic® XE baking is sustainable baking
The Emithermic® XE technology was developed to deliver consistent, even radiant heat while maximizing thermal energy retention and overall efficiency. By eliminating all Direct Gas Fired (DGF) ribbon burners, the oven developed by Reading Bakery Systems (RBS) represents a major transformation in cracker baking.
RBS promotes Andrew Jones to Project Manager
Reading Bakery Systems (RBS) promoted Andrew Jones to Project Manager. In this new role, he will collaborate with customers on their projects, managing scope, budget, and scheduling.
RBS adds Eyad Alsabbagh as Process Technologist
UK-based Eyad Alsabbagh joined Reading Bakery Systems (RBS) as a Process Technologist. He has over 20 years of experience in snack and biscuit production, process optimization, and product development.
Two-stage mixing takes center stage
Two-stage batch mixing brings multiple advantages to industrial-scale baking. Two-stage batch mixing is especially suited to long-fermentation doughs, where structure and flavor are needed.
RBS hires David Welch as Sales Manager, Europe
Reading Bakery Systems appointed baking industry veteran David Welch as the new Sales Manager for Europe. Welch is a senior engineer with more than 20 years of experience in food manufacturing, primarily focused on biscuit, cookie, and cracker production.
RBS promotes Travis Getz to Senior Vice President of Operations
Reading Bakery Systems (RBS) announced it promoted Travis Getz to Senior Vice President, Operations. In his new role, he will lead the project management, engineering, manufacturing, purchasing, and technical services departments, as well as the operations in Reading’s Tianjin, China facility.
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.