Reading Bakery Systems is a world leader in manufacturing production line equipment for filled bars and other products that will help keep your bakery competitive.
Headquartered in Robesonia, PA, Reading Bakery Systems (RBS) designs, engineers, and manufactures state-of-the-art equipment for producing baked potato chips, pretzels, bread snacks, baked crisps, biscuits, cookies, crackers, pet treats, and more. Our equipment can help you reduce labor, cut costs, and produce consistent, high-quality products.
Mixing
The Exact EX Continuous Mixer is designed specifically for mixing low- to mid-absorption, fully developed doughs without generating too much heat, such as wirecut bars and cookies, rotary moulded cookies, and deposited cookies. Continuous Mixing will help you eliminate undesirable dough variations from batch-to-batch mixing and give you consistent dough, all day, every day. The EX Mixer offers dough production rates up to 7,500 kg/hour.
Wirecutting
With the Thomas L. Green Wirecut Machine, bakers can create different types of cookies, biscuits, and bar products. When configured with a larger gap or internal pump, the machine 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
At Reading Bakery Systems, our design team engineers the most advanced, customized oven systems utilizing oven airflow analyses, thermal imaging, 3D modeling software, and other cutting-edge tools. Our mechanics construct proven designs in pre-built modules for excellent quality control and faster plant installation.
The Thomas L. Green PRISM OVEN is a single-pass, flexible baking platform that was designed explicitly for the consistent baking of many different products, including cookies, cookie brittle, crackers, bread, rolls and buns, snack cakes, and hard and soft biscuits. Filled bars, breakfast bars, and mini toaster pastries can be made on an Emithermic / convection hybrid PRISM OVEN with a solid steel band, giving 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 reduced 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.
The wide range of innovative filled bar production line equipment that is available from Reading Bakery Systems will handle all aspects of your process. Contact us at (01) 610-693-5816 or click here to learn more about the world’s most advanced commercial baking systems.