Exhibiting at interpack this year (4-10 May in Dusseldorf), Reading Bakery Systems (RBS) has characterised its offerings as innovative, sustainable and automatic. At its stand in Hall 1, B70, the company will be featuring their latest baking and snack solutions for the industry.
Of its offerings, RBS will be exhibiting its sustainable oven systems, which are designed to reduce fuel emissions, improve energy efficiency and production capacity, as well as reducing production capacity, conserving resources and reducing waste. It will also have on show its Scorpion 2 Oven Profiling System, which enables the producer to solve process problems and optimise production.
The System works by monitoring real-time in-process conditions including temperature, air velocity, heat flux and humidity. At interpack, two new products will be featured: the Digital Humidity Sensor and Digital Air Velocity Sensor Array.
RBS will also have on display its Low Pressure Extrusion Systems, showcasing the advantages of their Low-Pressure Extruder on the show floor. Able to extrude a range of bakery products including hard pretzel shapes, sticks, sushki, braids, filled products, flat pretzels, broken pretzels and more, the system offers maximum flexibility and is capable of producing a wide range of products by changing the forming dies.
Finally, its flexible MX Mixer will be on the show floor to demonstrate continuous mixing technology. Using these automated systems, RBS say, will cut costs by reducing labour, energy consumption and production errors while improving consistency and simplifying the entire mixing process.
The large snack display will feature a variety of snack products from around the world, including baked crisps, pita chips, pretzels, cookies, biscuits, snacks, crackers, popped and puffed snacks and baked pet treats.
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Media contact
Caitlin Gittins
Editor, International Bakery
Tel: +44 (0) 1622 823 920
Email: editor@in-bakery.com
