Reading Bakery Systems - Via Oliveto - 5

in the dough so it won't pillow in the oven, and an
acetyl rotary cutting roll that creates the triangular
flatbread pieces.
Next, the cut dough moves on a conveyor into a
caustic cooker, where it is doused with pressurized
water before RBS Omega topping dispensers
distribute salt, seeds or herbs as each recipe
requires. The dough pieces then travel into a 48 "
wide SPECTRUM OVEN® with two baking zones and
an open weave baking mesh.
Via Oliveto today and tomorrow
At the time of this writing, Patrick and Adriano have
been running the Multi-Crisp System for about 15
months. Flatbread production has quadrupled to 400
kg per hour, and the brothers are setting their sights
on a long-term goal of 600 kg. What used to require
three to four people can now be accomplished with
" one-and-a-half to two, " notes Patrick.
While his father Pasquale is no longer physically
involved in the line operation, the brothers look
to him for his baking wisdom and experience. And
thanks to the automated features of the Multi-Crisp
System, they now have more time and freedom to
integrate his advice. As Patrick explains, " We don't
have to worry about opening oven doors, checking
on the product, adding baking time, closing oven
doors - the oven part of our production is now
100% hands-off, so we can really focus on other
parts of the process. "
The flexible Multi-Crisp System has also allowed
them to start baking a " pretzelized " version of their
flatbread, or as Patrick calls it, " a European-style
artisan pretzel. " Currently the Zappias produce the
pretzel for private label sales but soon intend to
offer them to the Canadian and US supermarkets
now stocking their flatbread. To do so, they are
awaiting the installation of a new automated
packaging system they recently ordered. Once it's
in place, they plan to boost production overall and
aim all their products at more supermarkets and big
box retailers.
So, what closing words of advice does Patrick have
for other small bakeries thinking about working
with RBS? " Do it! Throughout this whole process I
always felt like we've been listened to and that we
were working with a company who's going to do
everything they can to make us a success. "
" Pasquale's Glorious Flatbread " varieties
* Original Sea Salt
* Herbs and Onion
* Sesame Seed
* Everything
* Cranberry and Pumpkin Seeds
info@readingbakey.com
readingbakery.com
610-693-5816
Via Oliveto takes leap from racks to tunnel oven * 5

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Reading Bakery Systems - Via Oliveto

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