Technological developments make continuous mixing a better option than batch mixing, especially so for high-volume production. High throughput continuous mixers are becoming the best sellers in this equipment category.
Reading Bakery Systems
Reading Bakery Systems (RBS) installed its new electric-powered convection oven at the RBS Science & Innovation Center and is now ready for production trials.
Reading Bakery Systems (RBS) designed a new 18-nozzle rotating die for increased throughput capacity.
Low moisture, long shelf-life, diverse sizes and shapes – crackers and cookies are a segment filled with opportunity. Their characteristics…
Reading Thermal released a new SCORPION® 2 Digital Air Velocity Sensor Array that offers improved accuracy, expanded temperature performance and extended battery life.
Reading Bakery Systems (RBS) will feature new snack systems and technologies at IBIE (Booths 3425, 3435).
Reading Bakery Systems (RBS) introduced a new advanced Thomas L. Green WCX Wirecut Machine that provides more product flexibility, control, better safety features and easier sanitation than previous designs.
Markel Food Group announced its Chief Financial Officer Cindy Yao has expanded her role to also become the executive vice president of the Markel Food Group.
As the highly-anticipated Baking Expo is approaching, exhibitors are preparing their stands to once again welcome visitors to the trade…
Reading Bakery Systems (RBS) named Phillip Stringer Director of the RBS Science and Innovation Center (S&IC).