Reading Bakery Systems goes virtual to maintain bakery and snack innovation during lockdown

By Gill Hyslop contact

- Last updated on GMT

Reading Bakery Systems goes virtual to maintain bakery and snack innovation during lockdown

Related tags: Reading Bakery Systems, coronavirus, webinar, baked snacks, Emithermic Oven, Continuous mixing

The global manufacturer of bakery and snack production systems is hosting the RBS Virtual Snack Seminar Series to keep customers in lockdown up-to-date on trends and new technology in the bakery and snacks arenas.

The series of webinars focus on industry trends, specific challenges with various snack industry applications and the processing technologies to address these, presented by key members of the Reading Bakery Systems’ (RBS) team.

“With travel on hold and industry events cancelled, there is a greater need for virtual customer support, engagement and education,”​ said Shawn Moye, VP of Sales, RBS.

“The RBS Virtual Snack Seminar Series will prove to be invaluable by keeping our customers up to date on industry trends, and new technology to help improve their operations.”

May 19

‘Innovations in healthy sheeted baked snacks​’

Focusing on the rapidly growing baked crisp snack category and the equipment needed to produce these snacks, presented by Ken Zvoncheck, director of Process Technology, RBS

May 28

‘New Emithermic Oven for better baking of biscuits and cookies’

How to achieve a more balanced bake, better energy efficiency and more effective use of radiant heat in the baking process, presented by Joe Pocevicius, sales manager, Europe, RBS.

June 9

‘Continuous mixing for snack foods: Why continuous mixing may be a better choice’

How continuous mixing addresses manufacturing challenges, what industry segments have embraced the process, and why it may be a better choice than batch mixing, presented by Jim Warren, VP, Exact Mixing, RBS

More information and registration for the webinars can be found on the company’s website.

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