Discover how innovative bakery equipment from Reading Bakery Systems can improve dough mixing and processing for your bread, hard and soft rolls, and hamburger and hot dog buns.
Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, has been at the forefront of industrial baking systems and technology for 125 years. We manufacture technologically advanced commercial bakery equipment, including continuous mixing equipment, which accurately delivers dough to your snack production line, and the world’s most advanced commercial oven systems.
Continuous Mixing
Batch mixing has been the primary mixing method in the bakery industry for many years. However, newer technologies have been developed over the last 20 years that make it possible to produce as much as 20,000 pounds of dough per hour on an as-needed basis with the help of modern bulk handling and metering technologies.
The HDX Continuous Mixer was developed specifically for the manufacture of ultra-high absorption, highly developed dough at low temperatures, such as bread, hot dog and hamburger buns, hard rolls, English muffins, tortillas, and multi-grain products.
This two-stage HDX Continuous Mixer first mixes all ingredients into a uniform mass with a twin-screw mixer. Then, in a separate section, the dough is kneaded to the proper development level with a single-screw mixer. The mixer offers dough production rates of 1,500 to 10,000 kg/hour.
A complete Exact Mixing Continuous Mixing System includes the mixer, blender, materials handling and ingredients metering systems, and the control system that monitors and distributes product between them. RBS provides complete systems, testing, and installation supervision for both straight dough and liquid ferment systems.
We can also customize input methods to meet your individual process needs. For example, our gravimetric, Loss-in-Weight technology will provide precise, uninterrupted dry ingredient metering to the mixer. Flowmeters connected to the closed-loop control system will ensure that liquid ingredients will be accurately delivered to the mixer.
To improve the efficiency of your mixing process, consider our cutting-edge Hydrobond Technology, which instantly blends dry and wet ingredients with unmatched efficiency and without adding heat to your dough.
Batch Mixing
If you work with doughs that require a two-stage mixing process and a fermentation period in between, such as cracker doughs, the Thomas L. Green Vertical Spindle Mixer can streamline your entire process.
The mixer is a proven and efficient solution for mixing fermented, unfermented, and rotary moulded dough. It is a great choice for two stage batch mixing where consistency and repeatability are necessary for product quality control.
After the first mixing stage, the dough rests in the trough and can then be repositioned beneath the spindles and mixed again to incorporate the final ingredients.
Reading Bakery Systems supplies innovative bakery equipment for dough processing and the other aspects of your production line. For more information, call us at (01) 610-693-5816 or click here to contact us online.