Sessions will provide bakers with expert information on innovations in processing technologies and snack products.

Has been with company since 2013.

The Reading Bakery Systems line includes mixing, dispensing and baking technologies.

Every part of production runs the risk of compromising the dough’s integrity and the final product.

Advances in thermal controls and oven automation allow for timely transitions from one product to another.

Points of dough moving off rollers or onto the next process can compromise the dough strength.

Richard Starke retires after 18 years with company.

The Reading Bakery Systems Ultrasonic Guillotine Cutter uses a high-frequency guillotine blade to precisely cut soft, sticky, fragile and baked or fried or filled products.

Slow, complete moisture removal is key to crackers that stay whole.

Creative applications of thermal technology allow bakers to reconfigure their ovens to meet current and future needs.