As you evaluate manufacturing equipment for the production of cookie brittle in your commercial bakery, be sure that Reading Bakery Systems is high on your list.
As a global leader in the snack food industry for many years, Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, is proud to offer the world’s most advanced equipment from Thomas L. Green, which has supplied the biscuit, cracker, and cookie industries since 1893; Exact Mixing, the world’s most innovative developer of Continuous Mixing solutions; and Reading Bakery Systems, whose long history of manufacturing expertise dates back to 1947.
Wirecutting
Brownie and cookie brittle are made with a wirecut machine that sheets the dough instead of using the wirecutting mechanism.
The Thomas L. Green WCM Wirecut Machine creates a wide range of cookies, biscuits, and bar products. It uniformly cuts individual shapes at up to 300 cuts per minute, depending on product type. It provides piece-weight accuracy and reliability, and is best for non-descript shapes – with or without inclusions.
Both digital and manual controls are included for optimal process control, and the cutting wire can be interchanged for products with different densities and inclusions.
Our revolutionary Thomas L. Green WCS Wirecut Machine is an excellent choice for producing cookies, biscuits, and bar products at high yields of up to 300 cuts per minute while maintaining consistent piece weights and a high degree of accuracy.
Consistent Baking
The cookie industry has relied on Thomas L. Green ovens for over 125 years. The Thomas L. Green PRISM OVEN is a flexible single-pass baking platform designed to enhance product consistency. It features:
- Uniform quality, color, taste, and texture
- Convection, Emithermic (Radiant/Convection), and Direct gas-fired (DGF) baking zones
- The Emithermic Zone uses Thermatec high radiant panels for more efficient radiant heat transfer
- Repeatable control of temperature, humidity, type of heat transfer, and time.
Hybrid ovens offer different zone configurations for flexibility and more product variety. For cookie brittle, bakers will need a hybrid Emithermic/ Convection oven for product development and balanced baking.
Our PRISM OVEN is available with a full range of control options for top-notch performance. “Recipe” settings allow fast and repeatable startups, and controls feature easy-to-use touchscreen interfaces.
Precise Cutting
The Reading Pretzel Guillotine Cutter and Slitter will uniformly cut cookie and brownie brittle after baking. Separate from the Guillotine Cutter, a slitter will cut the sheet perpendicular to the guillotine cutters. Accurate cutting control allows the operator to create a product size as short as one inch (25 mm) with the press of a button. Cutters can be built as stand-alone machines or integrated into an existing production frame and control system.
Toppings
Ideal for cookie and brownie brittle products, irregular-sized topping materials are easily handled by the Omega IV Dispenser. The live bottom product hopper funnels the toppings toward the distribution conveyor without bridging or clumping. An optional photo-eye sensor mounted above the hopper ensures that the operator is kept apprised of the product level for consistent and continuous operation.
Explore Our Complete Cookie Production Line
The RBS Science and Innovation Center now has a dedicated cookie production line available for manufacturers to test and develop new food products and processes.
The line includes Exact Continuous Mixers, Thomas L. Green Wirecut Machines, and a single zone PRISM Emithermic Oven that features both radiant and convective heat transfer methods.
Call (01) 610-693-5816 or contact Reading Bakery Systems online to learn more about our bakery manufacturing equipment for the production of cookie brittle.