Reading Bakery Systems consistently offers new technology for industrial bakery equipment. Our mixing, dough handling, and baking equipment will help you efficiently and cost-effectively meet the unique demands of your bakery in Canada.
Reading Bakery Systems (RBS) in Robesonia, Pennsylvania, USA, serves customers in the global snack food industry. We offer a complete line of production equipment, as well as complete turnkey cracker systems, biscuit systems, pretzel systems, bread snack systems, potato snack systems, and control systems.
Continuous Mixers
Continuous mixing offers a number of advantages over batch mixing depending upon your processes, recipes, and other factors. The biggest advantage is the ability to produce more consistent dough and, as a result, a more consistent finished product. Exact Mixing Continuous Mixers come in many sizes, from 50 to 10,000 kg/hour, and are available based primarily on dough moisture levels or dough mixing stages.
Our cutting-edge Hydrobond Technology, which can be used with a continuous mixer or a pre-hydration system, instantly blends wet and dry ingredients with unmatched efficiency and without adding heat to the dough. The technology is based on the principle that mixing smaller amounts of liquid and dry ingredients together at one time is more efficient and results in uniformly hydrated dough.
Extrusion Equipment
Completely redesigned to improve safety, efficiency, and ease of cleaning, the Reading Pretzel Low Pressure (LP) Extruder enables consistent and accurate production of a wide number of products, including hard pretzel shapes, sticks, braids, sushki, and co-extruded products. Our Filled Stick Extrusion System creates sticks filled with soft fillings, such as cheese, peanut butter, or chocolate, and the Fried Snack Extruder creates fried snacks such as potato rings, potato sticks, and ethnic noodles.
Innovative Ovens
The cracker, biscuit,and cookie industries have trusted Thomas L. Green ovens for more than 125 years. The PRISM OVEN enhances product consistency, with features that include:
- Direct gas-fired (DGF), convection, and Emithermic (radiant / convection) baking zones
- Better baking efficiency with uniform quality, texture, color, and taste
- Repeatable control of temperature, time, humidity, and type of heat transfer
If you manufacture pretzels, bread snacks, potato chips, and other crisp baked snacks, the flexible Reading Pretzel SPECTRUM OVEN® offers the same flexibility as the PRISM OVEN and features:
- Radiation, convection and conduction heat transfer options
- Repeatable control of time, temperature, humidity and type of heat transfer
- Separate heating zones for precision control
A separate optional Multi-Pass Dryer provides more process control, faster oven speeds, and greater production throughput. It efficiently reduces product core moistures to improve overall quality and storage characteristics.
When you need state-of-the-art equipment for your commercial bakery in Canada, contact Reading Bakery Systems. Get in touch with our U.S. headquarters at (01) 610-693-5816, or click here for more information.