Reading Bakery Systems Announces New Virtual Innovation Center Trials for Product Development and Testing

Reading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems, now offers Virtual Trials for product development and equipment testing from their Science & Innovation Center. “RBS is committed to innovation in everything we do, which includes making our customer service offerings more accessible.” RBS Virtual Trials provide remote access to […]

Reading Bakery Systems names Nico Roesler North American Pretzel and Snack Equipment Sales Manager

Reading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems, has named Nico Roesler as North American Pretzel and Snack Equipment Sales Manager.  In his new role, Nico will be responsible for direct sales efforts and project support with existing and future RBS customers in North America. “[Nico] brings an interdisciplinary […]

Shane Hanlon Promoted to Manager, Project Services at Reading Bakery Systems

Reading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems, has announced the promotion of Shane Hanlon to Manager, Project Services.  “Shane has the leadership and vision to drive the Project Management department forward.” Hanlon, a manufacturing veteran with 29 years of experience, has been with RBS since 2013. Throughout his […]

Reading Bakery Systems’ New Granola Production Line Offers Latest Baking Technology and Flexibility Customers Desire

Reading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems, now offers a Baked Granola Production Line. The complete system includes leading mixing, dispensing, and baking technologies. “With more of today’s consumers focused on health and wellness, the opportunity for healthy baked snacks like granola continues to grow. We are pleased […]

Reading Thermal Leadership Change: Retiring Richard Starke, Promotion of Andrew Rosenthal

Reading Bakery Systems (RBS), one of the world’s leading manufacturers of snack production systems has announced leadership changes at Reading Thermal, the leading brand of temperature and measurement data logging systems. RBS is pleased to announce that Andrew Rosenthal has been promoted to General Manager of Reading Thermal and will assume leadership mid-December. Long time […]

Exact Mixing Offers Continuous Mixing Demonstrations And Testing At The AMF Tromp Innovation Center

ROBESONIA, PA – Exact Mixing by Reading Bakery Systems now offers a continuous mixing system for testing and demonstrations at the AMF Tromp Innovation Center in The Netherlands.  The pilot system features a range of advanced mixing technologies, including the MX mixer with Hydrobond Technology™, HDX High Development Mixer, and LDX Multi-Stage Mixer.  These mixers produce […]

RBS Names Bill Wierenga Engineering Research and Development Manager

Bill Wierenga has joined Reading Bakery Systems (RBS), one of the world’s leading snack production systems manufacturers, as the engineering research and development manager. In his new position, he will be responsible for developing and testing new machinery designs. “Bill has almost 20 years of engineering experience, with nearly the last 10 years of it […]

Markel Food Group Hires Slobodan Djukic As Vice President, Markel Food Group Business System

Global leader in automated food processing solutions, the Markel Food Group, today announced the appointment of Slobodan Djukic as vice president, Markel Food Group Business System (MBS). As vice president, Mr. Slobodan will lead the aggressive implementation of the business system throughout the family of companies. Slobodan joins the manufacturing group with 10 years of […]

New Reading Thermal Pan+Dough Probe

Reading Thermal has introduced the Pan+Dough Probe, a fixed position, dough interface/core temperature measuring device that provides accurate, repeatable data that are not possible with hand-placed thermocouple probes. “Bread bakers rely heavily on accurate measurements of the core temperature of the bread as it moves through the oven to ensure consistent quality,” said Richard Starke, […]