Reading Bakery Systems Names Luis Montoya as Sales Manager for the Latin American Region
Reading Bakery Systems (RBS), one of the world’s leading manufacturers of baking and process systems, has announced the appointment of Luis Montoya as
Sales Manager for the Latin American Region, effective immediately. Reporting to Vice President of Sales, Shawn Moye, Montoya will be responsible for direct sales efforts and project support with existing and future RBS customers in Mexico, Central and South America.
Montoya joins RBS with over 12 years of sales, management and engineering experience. Prior to joining RBS, he worked for Rockwell Automation, Point Verde Columbia, and Melexa, S.A.
“Luis’s extensive sales and engineering background, particularly with regard to Latin American customers, is an excellent fit for this position,” said Moye. “We are excited to have him join our sales team.”
Montoya received his undergraduate degree in Electronic Engineering from Pontificia Universidad Javeriana and a Master in Business Administration from Universidatat Eafit.
Matt Risser Returns to Reading Bakery Systems as Senior Project Engineer
Reading Bakery Systems, one of the world’s leading manufacturers of snack production systems, has announced that Matt Risser has re-joined the company as a senior project engineer. In his new position, Risser will manage the successful delivery of project deliverables, with control over project scopes, budgets and schedules. He will report to Tremaine Hartranft, director of engineering for RBS.
Prior to joining RBS, Risser was a design engineer of pharmaceutical filling equipment with Automated Production Systems. He also worked as a lead engineer, and then project engineer, for Clayton H. Landis Co., a manufacturer of food handling and processing equipment, structural fabrications, and heavy industry equipment. Before joining Landis, Risser had been with RBS as a project engineer.
Risser graduated from Penn State University with a degree in mechanical engineering and has more than 20 years combined experience in mechanical design and project management.
“We’re happy to welcome Matt back to the Reading Bakery family,” said Hartranft. “His past experience, here and at several other manufacturing companies, will afford him the opportunities to be a strong leader in our Project Management Group.”
Exact Mixing Introduces New Hydrobond Technology™
Exact Mixing, a leading provider of innovative continuous mixing solutions, has introduced a new Hydrobond Technology™ that delivers instant, even hydration of a dry ingredient stream (typically flour) before it enters the continuous mixer. This uniform hydration is accomplished without adding heat to the dough, and results in shorter mixing time, with less energy required.
Hydrobond Technology mixes dough on a particle-to-particle basis. It is based on the principle that mixing smaller amounts of liquid and dry ingredients together at one time is easier and more efficient. Normally the hydration step is done inside the mixer, but that takes longer and the hydration isn’t as uniform. Without Hydrobond Technology, the mixer also needs to be larger, which adds to the equipment and operating costs. With Hydrobond Technology, a continuous mixer can produce significantly more dough using the same size mixer.
When used with a continuous mixer, Hydrobond Technology speeds up the continuous process allowing for the use of a shorter mixer, which means a smaller footprint, lower equipment costs, and lower energy costs. Hydrobond Technology can also be used with a pre-hydration system to mix particles of flour, minors and water directly into a brew holding tank.
The Exact Mixing Hydrobond Technology can be retrofitted to existing systems.
Reading Bakery Systems Appoints Michael Snarski to Food Technologist
Reading Bakery Systems (RBS) has announced the appointment of Michael Snarski as Food Technologist, effective immediately. Michael will be located at the RBS Science & Innovation Center and will support new product development and adaptation of existing products to our continuous mixing and new high-pressure extrusion platforms.
Michael graduated from Penn State University with a degree in Nutritional Science and prior to joining Reading Bakery Systems he worked at the Lehigh Valley Dairy in Schuylkill Haven, Pennsylvania, as a Laboratory Technician.