The RBS Seminar Series in 2025 will continue to feature innovations in processing technologies and new snack products. These virtual events allow you to see the latest from our team in the comfort and safety of your home or office.
We look forward to connecting with you... virtually!
Considerations When Designing a Cookie and Cracker Production Line
Designing a cookie and cracker production line requires a strategic and comprehensive approach to ensure efficiency, scalability, and product quality. This presentation explores the key considerations... [Read More]
- February 18, 2025 at 11 AM SGT
- February 18, 2025 at 11 AM EST
Previous 2025 Seminars:
2024 Seminars:
- Lights Out Mixing: How and why you should implement a fully automated mixing system
- Key Factors to Optimize Your Hard & Soft Biscuit Production Lines
- See Snack Innovation In-Action: Reduced-Sugar Birthday Cake Blondie Cookie Brittle & Gluten-Free Cookies filled with Nut-Free, Dairy-Free Chocolate
2023 Seminars:
- Innovation In-Action: Advanced forming options for multi-dough cookies, regular and filled bars and cookies, frozen dough applications, and more!
- Key Factors to Optimize Your Cracker Production Line
- The Future of Cracker Baking: New Emithermic XE Oven Design to Replace DGF Baking Technology
- Better-For-You Veggie Crackers and Reduced Sugar, Apple Bar Bites Developed at the RBS Innovation Center
2022 Seminars:
- Sustainable Processes for the Industrial Baking of Food Products
- Snack Innovation, New System for Baked Pita Chips and More
- Solving Baking Problems & Predicting Critical Oven Maintenance with the SCORPION® 2 Air Velocity Sensor Array
- Higher Dough Capacities Multiply the Benefits for Continuous Mixing
- Energy Efficient Biscuit and Cookie Baking
2021 Seminars:
- Improve Your Cookie Process with Continuous Mixing
- Solving Side-to-Side Variation in your Baking Process
- Better Baking Begins Here: Snack Oven Theory, Setup & Execution
- Validating your Product Using the SCORPION® 2 Profiling System
- See Snack Innovation In-Action: Gluten-Free High Protein Cracker Crisp and a High Protein Chocolate Chip Cookie with Superfood Quinoa
- Maximizing Product Throughput Using the Scorpion® 2 System
- Understanding Rapid Hydration and How It Can Help Improve Your Mixing Process
2020 Seminars:
- Innovations in Healthy Sheeted Snack Production
- New Emithermic Oven Zone for Better Baking of Biscuits and Cookies
- Continuous Mixing for Snack Foods: Why Continuous Mixing may be a better choice for your operation
- Innovations in Healthy Pretzel and Baked Snack Production
- Continuous Mixing for Bread and Buns
- Automated Production Systems for Baked Pet Treats & Pet Food
- Popped Snack Production: Create tasty, healhty snacks that burst with flavor
- Automated Production Systems for Baked Pet Treats & Baked Kibble (with a focus on the Asia Pacific Market)
- Bake Perfect Product with the SCORPION® 2 Profiling System
- RBS eZone: An easier way to request parts and maintain your equipment
- See Snack Innovation In-Action: New Peanut Butter Filled Cheese Cracker and Gluten-Free Crisp Developed at the RBS Innovation Center
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