Reading Bakery Systems announces installments for 2021 Snack Seminar Series

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Reading Bakery Systems announces installments for 2021 Snack Seminar Series

15 Feb 2021

Joanie Spencer

Since 2008, Joanie Spencer has covered the retail and wholesale sides of the baking industry.
Serving associations such as the American Society of Baking (ASB) and BEMA, Joanie is also in demand as an industry presenter on bakery operations and trends. She holds a bachelor’s degree in communication from Rockhurst University and a master’s degree in journalism from the University of Missouri.

When she’s not running or playing soccer, Joanie spends her time with her husband and 11-year-old son.

ROBESONIA, PA — Reading Bakery Systems (RBS) announced the Virtual Snack Seminar Series will continue in 2021 with webinars focused on processing technologies and snack products and presented by subject matter experts.

RBS launched the customer‐focused education and communications shortly following sweeping cancellations of in-person events due to the COVID-19 pandemic. With 18 unique programs offered in five different languages, the online seminars were an overwhelmingly popular with RBS customers.

“With travel and in‐person industry events still on‐hold, the need and demand for virtual customer support, engagement and education remains,” said Shawn Moye, VP of sales for RBS. “We are pleased to serve the snack food industry by offering technical expertise from key members of the RBS team. Our goal is to keep our customers current on industry trends and new technology developments to help them improve their operations.”

The RBS Virtual Snack Seminar Series will include individual webinars focusing on industry trends, new snack product development, specific challenges with various snack industry applications and the technologies to solve those issues. All series programs will be recorded and available on‐demand for those unable to attend the live session.

“With travel and in‐person industry events still on‐hold, the need and demand for virtual customer support, engagement and education remains,” said Shawn Moye, VP of sales for RBS.

Details for the first three seminars are as follows:

Improve Your Cookie Process with Continuous Mixing
February 23, 2021 at 11 AM EST
Presenter: Jim Warren, VP, Exact Mixing, RBS
This webinar introduces cookie manufacturers to the latest technology for — and specific advantages of — the continuous cookie dough production.

Solving Side‐to‐Side Variation in your Baking Process
March 23, 2021 at 11 AM EST
Presenter: Nicholas Bossler, technical service manager, Reading Thermal
Learn how to use the SCORPION 2 for solving side‐to‐side temperature and airflow problems. Bossler will cite examples from different types of processes and share case studies where the SCORPION 2 was used to solve side‐to‐side product variation.

Better Baking Begins Here: Snack Oven Theory, Setup and Execution
April 27, 2021 at 11 AM EST
Presenter: Ken Zvoncheck, director of process technology

This webinar will cover the fundamentals of tunnel ovens used for optimum productivity and quality in in baked snacks.

For more information and to register for the RBS Virtual Snack Seminar Series, visit: https://www.readingbakery.com/rbs-continues-its-virtual-snack-seminar-series.html

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