Pretzel Training Seminar Information
This hands-on training event is designed for people new to the pretzel industry, offering practical insights, live demonstrations, hands-on activities and expert guidance on every stage of pretzel production. Topics will include ingredient selection, mixing methods, extrusion, proofing, oven and dryer optimization, gluten-free and co-extruded applications, and advanced process monitoring with the SCORPION® Profiling System.
The 2025 RBS Pretzel Training Seminar is open to RBS customers and snack manufacturers, with limited space available to ensure an interactive, personalized experience.
Hotel Information:
Marriott Courtyard Reading Wyomissing
Hotel Website
Corp / Promo Code: YRG
Address: 150 N Park Rd, Reading, PA 19610
Phone: (610) 378-1137
Regional Airports
Harrisburg International Airport (MDT) - 55 miles
Philadelphia International Airport (PHL) - 70 miles
Newark International Airport (EWR) - 120 miles
John F. Kennedy International Airport (JFK) - 145 miles
Full Agenda
8:00 – 8:30 – Arrival, Registration & Networking
Coffee, light refreshments, and time to connect with other attendees, RBS experts, and industry partners.
8:30 – 9:00 – Opening Comments & Agenda Overview
Meet the presenters and learn how each session will help you improve pretzel production skills and processes.
9:00 – 10:00 – Pretzel Ingredient Selection & Batch Mixing
See how ingredient choice impacts dough performance and texture. Learn batch mixing techniques to achieve consistent results and minimize waste.
10:00 – 11:00 –Demonstration: Corn-Based Pretzels
See this uniquely formulated pretzel made and visit Mixing, Forming and Oven/Dryer stations to review setup, operation, and changeover tips.
11:00 – 12:00 – Extrusion & Proofing
Learn about Low Pressure Extrusion and the proofing process. RBS experts will show you how to solve real-world challenges and maintain consistent throughput.
12:00 – 1:00 – Lunch & Networking
1:00 – 2:00 – Continuous Mixing: Improved Consistency & Efficiency
Explore how continuous mixing reduces labor, improves dough consistency, and simplifies the mixing process.
2:00 – 3:00 –Demonstration: Long Stick Baking
See the effect of balanced heat application on the straightness of stick pretzels. Rotate between Continuous Mixing, Forming and Oven/Dryer stations.
3:00 – 4:00 – Gluten-Free Ingredient Insights
Learn about gluten-free ingredient innovations to enhance quality and expand product offerings.
4:00 – 4:30 – Wrap-Up & Q&A
4:30 – 5:30 – Networking Happy Hour
Join the RBS team at the Science & Innovation Center for drinks and networking.
Dinner Open – Restaurant suggestions available.
8:00 – 8:30 – Arrival & Networking
8:30 – 9:15 – Cooker & Salter Presentations
Learn process setup, maintenance, and optimization to achieve ideal pretzel texture, flavor, and appearance.
9:15 – 10:15 –Demonstration: Gluten-Free Pretzels
See gluten-free pretzels mixed, formed and baked and learn adjustments and tips for manufacturing allergen-free, better-for-you snacks.
10:15 – 11:00 – Oven & Dryer Presentation
Understand oven and dryer applications in pretzel baking and how to fine-tune heat profiles for consistent results.
11:00 – 12:00 – Reading Thermal SCORPION® Profiling System Presentation
See how to measure temperature, air velocity, heat flux, and humidity to troubleshoot uneven baking, optimize heat transfer, reduce waste, and meet FSMA Kill Step Validation requirements.
12:00 – 1:00 – Lunch
1:00 – 2:00 –Demonstration: Co-Extruded Nuggets
See filled pretzel nugget production, addressing formulation, filling challenges, and ideal baking and drying parameters.
2:00 – 4:00 – RBS Manufacturing Tour
Go behind the scenes to see how RBS equipment is engineered and built, from design to quality control.
4:00 – 4:30 – Final Wrap-Up & Q&A
Review takeaways, exchange insights, and leave with actionable ideas for your operation.