Presenter: Ken Zvoncheck, Director of Process Technology
Date/Time: January 21, 2025 at 11 AM EST
Key Factors to Optimize Your Pretzel & Baked Snack Production Lines
Join us for this informative virtual seminar, which will help viewers understand the pretzel process and how to optimize their production lines. Reading Bakery Systems has been leading the design and manufacture of advanced pretzel production lines for over 75 years. Our team of process experts combines extensive baking experience with cutting-edge technology to ensure consistent, high-quality results for your operation.
In this webinar, Ken Zvoncheck, Director of Process Technology, will guide you through every stage of the process, from mixing to baking and drying, offering practical knowledge and actionable tips to enhance your production efficiency, reduce waste, and improve product consistency.
This seminar will cover:
Mixing / Forming
- Ingredient selection, formulation and functionality
- Mixing sequencing, time and temperatures
- Dough hydration
- Extruder functionality, pressure and temperature
- Crystallization
- Proofing time, temperature and air flow
- Cooker concentration, residence time and temperature
- Cooker and finished product pH
Baking:
- Topping salt and effect on baking
- Baking temperature, circulation and exhaust profiles
- Heat balance
- Baking time and oven moistures
- Drying time, temperature and finished product moistures
- If this date and time do not work, the seminar will be available to everyone who is registered for 30 days.
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