Is your bakery in need of manufacturing equipment for the production of filled bars? Look no further than Reading Bakery Systems for the equipment you need.
Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, has been a leader in industrial baking systems and technology for over 125 years. We manufacture technologically advanced commercial bakery equipment, including continuous mixing equipment and the world’s most advanced commercial oven systems.
Mixing
Continuous Mixing eliminates undesirable dough variations that result from batch-to-batch mixing and gives you consistent and repeatable dough, all day, every day. The Exact EX Continuous Mixer is designed specifically for mixing low- to mid-absorption, fully developed cookie doughs without generating too much heat, including wirecut bars and cookies, rotary moulded cookies, and deposited cookies,. The EX Continuous Mixer offers dough production rates up to 7,500 kg/hour.
Wirecutting
The Thomas L. Green Wirecut Machine enables bakers to create a variety of cookies, biscuits, and bar products. When configured with a larger gap or inner pump, it provides piece-weight accuracy and reliability, and is best for nondescript shapes, with or without inclusions. It can be positioned over the oven band, and removed from the production line without disrupting the conveyor system. Depending on product type, filled bars, mini and regular breakfast bars, and mini toaster pastries are cut before baking.
Baking
Reading Bakery Systems’ design team engineers the most advanced, customized oven systems using 3D modeling software, oven airflow analyses, thermal imaging and other advanced tools. Our oven mechanics construct these proven designs in pre-built modules for superior quality control and faster plant installation.
The Thomas L. Green PRISM OVEN is a single-pass, flexible baking platform designed for consistent, balanced baking of a wide variety of products, including cookies, cookie brittle, crackers, bread, rolls and buns, snack cakes, and hard and soft biscuits. Filled bars, mini and regular breakfast bars, and mini toaster pastries can be made on an Emithermic / convection hybrid PRISM OVEN with a solid steel band. It gives bakers greater control over product development and spread.
See the Equipment in the Innovation Center
Our expanded RBS Science & Innovation Center’s equipment testing capabilities feature new Virtual Trials that provide remote access to product development, equipment testing and demonstration, and sample production. The benefits of these virtual offerings involve no travel costs and reduce coordination and time commitments.
Participants communicate with the RBS team by video conference, view the production floor from wide-angle cameras, capture discrete video and still images, receive reports capturing process settings, and can have product samples shipped for analysis. The RBS Science & Innovation Center in Sinking Spring, Pennsylvania, is also open for in-person product testing.
When you need bakery manufacturing equipment for the production of filled bars, get in touch with Reading Bakery Systems at (01) 610-693-5816 to explore our wide range of solutions.