As you evaluate bakery equipment suppliers in France, look no further than Reading Bakery Systems. Our state-of-the-art equipment can help your bakery improve functionality, achieve faster throughput, reduce waste, and improve product quality.
Reading Bakery Systems (RBS) is an expert in the dynamic nature of the global bread, bun, and baked snack food industries. Our service and technical support teams are ready to travel to sites around the world to guide you through the installation of new processing lines and train plant personnel on maintenance and safety issues.
Mixing Solutions
Depending on your level of automation, RBS offers batch and continuous mixing systems.
The Thomas L. Green Vertical Spindle Mixer is suitable for biscuit, cookie and cracker products, 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.
Exact Continuous Mixers offer customers the ability to produce large quantities of uniform dough and, therefore, a more consistent finished product than can be accomplished with batch mixing. They come in a variety of sizes, ranging from 50 to 10,000 kg/hour, based primarily on dough moisture levels and number of mixing stages, for example:
- Exact MX Continuous Mixer is our most versatile mixer and is well suited for a wide range of products including cookies, snacks, pizza, batters, icings, and pastes.
- Exact EX Continuous Mixer is ideal for low-absorption, stiff, wheat-based doughs, such as crackers, bagels, pretzels, sweet goods and pet treats.
- Exact HDX Continuous Mixer is well-suited to ultra-high absorption doughs for buns, breads, rolls, English muffins or tortillas.
- Exact FX Continuous Mixer is a high intensity mixer that can be used to produce potato-, corn- and rice-based products and specialty baked snacks such as fabricated potato chips.
Flexible Ovens
The Thomas L. Green PRISM OVEN is a powerful system for uniform baking of products such as hard and soft biscuits, cookies, crackers, English muffins and snack cakes. It employs Direct Gas Fired (DGF) Zones, Emithermic (Radiant / Convection) Zones and Convection Zones, each with a number of options to provide your baked products with uniform quality, color, taste and texture. Customers appreciate this oven’s capacity for repeatable control of time, temperature, humidity and type of heat transfer.
The Reading Pretzel SPECTRUM OVEN® offers radiation, convection and conduction heat transfer options in a single modular design, making it ideally suited to extruded pretzels and snacks, baked snack crisps and pet treats. The SPECTRUM OVEN® features an easy-to-use system that gives the operator complete control of oven temperature, humidity, and product bake time.
As bakery equipment suppliers, Reading Bakery Systems manufactures industrial equipment that will meet your production needs in France. Contact our European Sales Manager, Joe Pocevicius, at +31-615-510-789, call our headquarters in the USA at (01) 610-693-5816, or click here to learn more about our equipment.