Reading Bakery Systems (RBS) is a leader in the baked snack food industry, manufacturing and supplying high quality industrial bakery equipment for customers in the UK, and around the globe.
As a long-time global leader in the snack food industry, RBS proudly offers the world’s most advanced equipment from Thomas L. Green, which has supplied the biscuit, cracker and cookie industries since 1893, Reading Bakery Systems, whose long history of manufacturing expertise dates back to 1947, and Exact Mixing, the world’s most innovative developer of Continuous Mixing solutions.
Continuous Mixing Innovations
Continuous Mixing is the process of continuously metering ingredients directly into the mixing chamber to generate a continuous stream of mixed product at the exit of the mixer. The mixing may be done in stages to ensure all ingredients are incorporated properly.
The advantages of continuous mixing include:
- Completely automated process
- Uniform dough hydration
- Consistent finished weight, size and texture
- More precise delivery of raw materials to the mixer
- High production rates with one mixer
- Recipe control and repeatability
- Saves labor and energy compared to batch mixing
Exact Continuous Mixers are available in a wide range of sizes, from 50 to 10,000 kg/hour. Models include:
- Exact MX Continuous Mixer is our most versatile mixer and is suitable for a wide range of products, such as pizza, cookies, snacks, batters, icings, and pastes.
- Exact EX Continuous Mixer is an excellent choice for low-absorption, stiff, wheat-based doughs, such as crackers, pretzels, bagels, 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.
Dough Forming Innovations
The Reading Pretzel Low Pressure Extruder offers exceptional flexibility, enabling you to create a variety of pretzel shapes, sticks, braids, filled sticks and bread snacks on one production line. Product changeover is as simple as exchanging one compression head and die for another one with a different shape.
For rotary moulded snacks, the Thomas L. Green Rotary Moulder efficiently produces high definition, 3-D shapes by pressing dough into a die roll. The interchangeable engraved brass die roll can be supplied with segmented rings for simultaneous, multi-shape production.
The Thomas L. Green Sheeter generates a consistent dough sheet, and Gauging Stations ensure a gentle reduction in sheet thickness prior to shape forming. Scrapless geometric shapes and distinct shapes can be formed by the Rotary Cutting Station.
Baking Innovations
The Reading Pretzel SPECTRUM OVEN® offers radiation, convection The Thomas L. Green PRISM OVEN has been trusted in the biscuit, cookie and cracker industry for more than a century. The flexible single-pass baking platform offers Direct Gas Fired (DGF) Zones, Emithermic (Radiant / Convection) Zones and Convection Zones.
and conduction heat transfer options in a single modular design, making it ideally suited for balanced and consistent baking of extruded pretzels and snacks, baked snack crisps from potato, wheat, multi-grain or corn masa flour doughs, and pet treats.
Reading Bakery Systems is a supplier of a complete line of industrial bakery equipment that can meet your snack production needs in the UK. Call our European Sales Manager, Joe Pocevicius, at +31-615-510-789, our USA headquarters at (01) 610-693-5816, or click here to contact us online about our innovative products.