Chip Czulada starts new role as RBS president
On January 1, Chip Czulada started his new role as the president of Reading Bakery Systems. He succeeds Joe Zaleski at the helm of RBS.
Tag: Reading Bakery Systems
RBS names Tremaine Hartranft VP of Technical Growth and Strategy
Reading Bakery Systems (RBS) appointed Tremaine Hartranft as Vice President of Technical Growth and Strategy. In his new role, Hartranft will be responsible for supporting product line development, overseeing the RBS Science and Innovation Center, serving as the executive team’s primary technical resource, and evaluating opportunities to mitigate risk while growing the RBS business.
The big push: extrusion
Consumers are bound to reach for snacks more and more in the following years. Snacks are diverse and enticing additions
RBS announces new president
Reading Bakery Systems (RBS) announced that Chip Czulada will become president of RBS on January 1, 2024. Joe Zaleski will continue serving as RBS president until the end of the year, and then transition to a strategic advisory role.
bbi-2023-04-“You win the hearts, you win the world”
Cindy Yao holds not one, but two leadership roles at one of the industry’s leading companies. She talks about combining
RBS designs Emithermic XE Oven to replace DGF technology
Reading Bakery Systems unveiled the new Thomas L. Green Emithermic XE Oven, a superior replacement for traditional Direct Gas Fired (DGF) ovens. This new oven reduces energy and emissions, and simplifies cleaning and maintenance.
Proofing: the proof is in the technology
There are clear requirements for the proofing process. The dough may be resting, but its transformation process does nothing but rest. The question is, always, how to improve the process? Technology brings new answers.
RBS brings sustainability solutions to interpack
Reading Bakery Systems (RBS) brings sustainability into the spotlight at interpack, as it returns to Düsseldorf with its latest developments. The company shared with bbi a preview of what visitors to the stand can expect and its views on the industry, including the return of trade shows.
bbi-2023-02-The proof is in the technology
There are clear requirements for the proofing process. The dough may be resting, but its transformation process does nothing but
bbi-2023-02-The proof is in the technology (Reading Bakery Systems)
There are clear requirements for the proofing process. The dough may be resting, but its transformation process does nothing but
Continuous mixing improvements for high-capacity production
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.
bbi-2023-01-The more, the better
Over the years, advances in continuous mixing have been developed to improve ingredient metering, process controls and include specialized mixer
