RBS: The sum of all savings
Accurate real-time information and complete process control help baking technology take one more step toward sustainable baking.
Tag: Reading Bakery Systems
A look inside RBS’s EMEA expansion: interview
Reading Bakery Systems sees the global shift and increases its services, strengthening its team that supports bakers in Europe, the Middle East and Africa.
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.
Better snacks: science and creativity
Providing excellent-tasting products is a must, but the eating experience is only one of the goals for successful snacks. The challenge lies in balancing health benefits, clean-label compliance, and manufacturing efficiency – all while meeting consumer expectations.
Reading Bakery Systems introduces new 90-degree laminator
RBS introduced a new, 90-degree laminator for cracker production. The new design offers a smaller footprint, greater flexibility, and easier sanitation and maintenance, RBS says. The dough can be precisely and automatically controlled, regarding the sheet length, number of lamination and conveying speed, for improved process consistency.
Reading Bakery Systems appoints Denise Siegle as CFO
Reading Bakery Systems (RBS) appointed Denise Siegle as Chief Financial Officer. In her new role, she will oversee all accounting and finance functions, lead the growth and development of the accounting team, and support the RBS strategic and operational goals.
RBS: “This technology revolutionizes mixing for cracker production”
Chip Czulada embarked on a new role as the President of Reading Bakery Systems (RBS) at the beginning of 2024. He shares with Baking+Biscuit International magazine his view on the first six months at the helm of the company where he has been working for over 20 years.
Baking efficiency: It’s in the (electric) oven!
There is a clear trend for bakeries worldwide to seek a sustainable and efficient energy source. Electric ovens are an emerging favorite on this path, but companies are seeking the flexibility to invest in gas ovens now, with the option to convert to electric in the future.
