Presenters:
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Ken Zvoncheck, Director of Process Technology
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Sam Pallottini, Cookie, Cracker & Pet Food Sales Manager
Date/Time: April 4, 2024 at 11 AM EST
Key Factors to Optimize Your Hard & Soft Biscuit Production Lines
This virtual seminar will help viewers understand the Hard & Soft Biscuit Process and how to optimize these production lines. Reading Bakery Systems has been leading the design and manufacturing of biscuit lines for more than 130 years. Our team of process experts apply this baking experience to the science behind baking technology so your operation can bake perfect product day in and day out. During this webinar, Ken Zvoncheck, Director of Process Technology, will walk you through the process from mixing through baking.
Seminar information includes:
- The effective use of sheeting and rotary moulding relies on proper mixing and a consistent feed from the dough feed system. We will touch on the importance of dough quality and consistency, and how automated continuous mixing can help you produce your best products.
- Sheeting highlights include hopper height effects on dough weight, gauge roll speed differential, effects of sheet reduction ratios, belt loading, and proper web scrap reintroduction.
- Rotary moulding content will focus on greater piece weight accuracy through consistent rubber roll pressure, rubber roll durometer, forcing roll gap adjustment, knife placement, knife design. We will also discuss the importance of die roll alignment to the rubber roll, forcing roll and knife.
- Baking points of focus will be on using the most efficient convection and hybrid baking zones, as well as on temperature, air flow, exhaust and final product moisture levels. We will also touch on sustainable baking options from RBS, including fully electric baking.
- If this date and time do not work, the seminar will be available to everyone who is registered for 30 days.
- See all upcoming seminars