When your cookie production calls for high-quality, innovative bakery equipment that is durable, reliable, and cost-effective, consider solutions from Reading Bakery Systems.
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 and the world’s most advanced commercial oven systems.
Dough Mixing
The Thomas L. Green Vertical Spindle Mixer is suitable for cookies, crackers, biscuits, and doughs that require a two-stage mixing process with a fermentation period in between. The mixer allows the same dough to be mixed twice and stay in the same trough throughout the process.
To simplify your mixing process and produce large quantities of consistent, uniform dough, consider Continuous Mixing, which accurately delivers ingredients to the mixer at rates high enough to help you make a better-quality finished product.
The Exact EX Continuous Mixer is designed specifically for mixing low- to mid-absorption, fully developed cookie doughs, including wirecut cookies, rotary moulded cookies, and deposited cookies, without generating too much heat. The EX Continuous Mixer offers dough production rates from 100 to 10,000 kg/hour.
The Exact MX Continuous Mixer is our most versatile mixer. Use it for a wide range of products, including cookies, pizza, snacks, batters, icings, and pastes. It is also an ideal first-stage mixer for processes that require creme up and pre-blend stages. This mixer offers dough production rates from 500-6,000 kg/hour.
Cookie Forming
If you manufacture high definition, three-dimensional cookies, sandwich cookies, biscuits, or bars, the Rotary Molder features an interchangeable die roll that can be supplied with segmented rings for multiple shapes.
The Thomas L. Green Wirecut Machine creates a variety of cookies, biscuits, and bar products. It provides piece-weight accuracy and reliability and is best for nondescript shapes. The Wirecut Machine uniformly cuts individual shapes at up to 300 cuts per minute, depending on product type.
Toppings of all kinds can be easily distributed by one of our Omega Dispensers. These dispensers can handle a wide range of materials, from uniformly sized to fine-grain to irregular-sized toppings, and have leveling mechanisms that minimize material bridging and clumping.
Cookie Baking
The Thomas L. Green PRISM OVEN is a flexible single-pass baking platform that offers recirculation and convection baking zones for cookies, crackers, or biscuits for balanced and consistent quality, color, taste, and texture.
Make the most of both zones with product development and “cooking” in the recirculation zone and efficient moisture removal and coloring in the convection zone. Customers appreciate the oven’s capacity for repeatable control of time, temperature, humidity, and type of heat transfer.
If you want to improve your cookie production, get in touch with Reading Bakery Systems to explore our wide range of cookie manufacturing equipment for your bakery. Contact us today at (01) 610-693-5816 or click here to learn more about the world’s most advanced commercial baking systems.