Reading Bakery Systems restarts Virtual Snack Seminar Series
Reading Bakery Systems (RBS) launched the customer-focused webinars in early 2020 when the pandemic cancelled face-to-face meetings and events.
The series of 18 seminars – which were conducted in five languages to accommodate customers around the globe – were an overwhelming success, prompting the company to restart the programme this year.
The first three seminars in the 2021 series have been scheduled. On 23 February, Jim Warren, VP, Exact Mixing at RBS, introduces cookie manufacturers to the latest technology for the continuous production of cookie dough.
In March, Nicholas Bossler, technical service manager, Reading Thermal, reviews the advantages of using the Scorpion 2 Profiling System, which, according to RBS, has become a gold standard in the baking industry, providing a complete measurement system to capture the four key baking parameters of temperature, air velocity, heat flux and humidity.
In April, Ken Zvoncheck, director of Process Technology, covers the fundamentals of tunnel ovens used in baked snacks in order to give manufacturers optimum productivity and quality.
“With travel and in‐person industry events still on‐hold, the need and demand for virtual customer support, engagement and education continues to grow,” said Shawn Moye, VP of Sales, RBS.
“The RBS Virtual Snack Seminar Series was invaluable in 2020, and we have expanded this offering in 2021. Our goal is to keep our customers current on industry trends, and new technology developments to help improve their operations.”
Each programme will be recorded and is available on‐demand for those unable to attend the live session. Registration is free.
Participants can also revisit the virtual seminars held last year, such as ‘Innovations in Healthy Pretzel and Baked Snack Production’ and ‘Popped Snack Production: Create tasty, healthy snacks that burst with flavour’.
