If you are looking for top of the line mixing equipment for bread and roll production in your commercial bakery, look no further than Reading Bakery Systems (RBS).
As experts in the dynamic nature of the global bread, bun, and baked snack food industries, we design, engineer, and manufacture the world’s most innovative equipment for the production of bread, bread snacks, buns, rolls, cookies, biscuits, pretzels, crackers, baked potato chips, baked crisps, pet treats, and more., and can help you reduce labor, cut costs, and produce consistent, high-quality products.
Our industry-leading brands – Thomas L. Green, Reading Pretzel, Reading Thermal, and Exact Mixing – offer production lines capable of a wide range of snack products, innovative continuous mixing systems, and oven profiling services. We can help you meet your unique challenges.
Continuous Mixers
The Exact Mixing HDX Continuous Mixer wasspecificallydesigned for mixing ultra-high absorption, highly developed doughs such as for bread, hot dog and hamburger buns, hard rolls, English muffins, and similar products.
This two-stage High Development 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.
Thorough mixing action quickly develops strong bonds in gluten strands. Peak development and consistent delivery of dough at the optimum temperature is achieved through a precise combination of speeds in the mixing and developing sections of the system.
Thanks to newer technologies, continuous mixing now accurately delivers raw materials to the mixer at rates high enough to meet the demands of the mixing process. This enables you to make as much as 20,000 pounds of dough per hour.
DoughBot
The Reading Pretzel DoughBot System is a wholly automated dough handling system. Capable of processing up to 4,000 pounds of dough per hour, it precisely portions, conditions, and transports dough to downstream forming equipment. The components include a loaf-maker that forms manageable sized dough chunks and a shuttle that automatically distributes loaves across the width of the forming equipment hopper,
Omega I Dispenser
Do your breads, buns, and rolls require toppings? The Omega I Dispenser or Salter efficiently distributes uniformly sized topping materials, such as salt, sesame seeds, poppy seeds, and rye seeds using a rotating roll with precision machined pockets on the surface. As the roll rotates, the pockets scoop topping material from the bottom of the dispenser reservoir.
Oven Solutions
The Thomas L. Green PRISM OVEN is a single-pass, flexible baking platform designed for balanced and consistent baking of a wide variety of breads, rolls, and snack cakes, as well as hard and soft biscuits, cookies, crackers. The oven offers direct gas-fired, convection, and combination radiant/convection baking zones, and each zone is available with a variety of options that will create a cost-effective system with a combination of radiation, convection heating and conduction.
Next Steps
As you evaluate bakery equipment for bread and roll production, get in touch with Reading Bakery Systems today at (01) 610-693-5816 to find out how we can help you meet your production challenges with our innovative technology.