Reading Bakery Systems (RBS) is introducing an 18-nozzle rotating die which is designed to increase manufacturing throughput capacity by 33% compared with the 12-nozzle on the same production line.
The new nozzle die can be mounted directly onto standard RBS low pressure extruders, and the 18-nozzle design can be used to extrude a rope of dough to create spiral shapes which can be formed into twisted pretzel and sticks.
“We are excited to offer this new product offering to our customers looking to increase capacity or create new products,” explained Nico Roesler, Noprth American Pretzel and Snack Equipment Sales Manager at RBS. “The twisted products are very popular because of their unique texture and ability to hold tasty seasonings.”
The number of rotations made and the speed of the extrusion can be controlled which creates a number of opportunities with regards to a wide range of product shapes and textures.
The new design also incorporates gear-driven nozzles made of stainless steel, with the internal nozzle inserts made from FDA approved sanitary plastics.
During operation, the pieces are lubricated using a food-grade semi solid lubricant, to eliminate the risk of product contamination.
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Caitlin Gittins
Editor, International Bakery
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