As world-leading manufacturers of bakery machines and equipment, Reading Bakery Systems provides innovative process solutions and support for the snack food industry.
Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, serves customers in the global food and bakery industries, providing high-quality systems for the production of crackers, biscuits, pretzels, baked potato chips, cookies, bread snacks, baked crisps, sweet goods, pet treats and more.
Our brands – Thomas L. Green, Reading Pretzel, Exact Mixing and Reading Thermal – offer continuous mixing solutions, production lines capable of producing a wide range of snack products, and oven profiling and consulting services.
Continuous Mixing
Depending on your level of automation, RBS offers batch and continuous mixing systems. Continuous mixing offers customers numerous advantages over batch mixing. The biggest advantage in all applications is the ability to produce more consistent dough and, therefore, a more consistent finished product.
The Exact EX Continuous Mixer uniformly mixes dough with a variety of moisture levels and is ideal for gentle kneading of wheat-based products, such as pretzels, pizza, crackers, sweet goods, and pet treats.
The Exact FX Continuous Mixer evenly distributes small amounts of moisture into large amounts of powder and is ideal for hydroscopic powders, such as potato flakes used to make fabricated potato chips, and other low moisture mixtures.
The Exact HDX or High Development Continuous Mixer is ideal for buns, breads, rolls, English muffins, and other ultra-high absorption doughs. It offers dough production rates from 1,500 to 10,000 kg/hour.
The Exact MX Continuous Mixer offers intense, efficient mixing using a cutting action for products requiring high energy mixing. This mixer offers dough production rates from 50 to 2,000 kg/hour.
Flexible, High-Quality Ovens
The Thomas L. Green PRISM OVEN has been trusted in the biscuit, cookie and cracker industry for more than 120 years. The flexible single-pass baking platform offers Direct Gas Fired (DGF) Zones, Emithermic (Radiant / Convection) Zones and Convection Zones. Utilize the direct gas-fired sections for product development and cooking functions, and the convection zones for moisture removal and balanced coloring.
The Reading Pretzel SPECTRUM OVEN® offers radiation, convection and conduction heat transfer options in a single modular design, making it an exceptional choice for balanced and consistent baking of extruded pretzels and snacks, baked snack crisps and pet treats. The oven features an easy-to-use system that gives the operator complete repeatable control of the type of heat transfer, oven temperature, humidity and product bake time.
Test Your Products & Processes
If you are unsure about which equipment may be right for your products, we encourage you to visit with our team at the RBS Science & Innovation Center in Sinking Spring, Pennsylvania, to determine which equipment may be right for your products.
Customers can work with our team to test machinery and processing techniques; research innovations in mixing, forming, baking and drying that can increase your profitability; develop new products; validate new ingredients and test ingredient changes; and produce market samples for testing.
As you evaluate bakery machine manufacturers for equipment that can simplify your process and improve the quality of your products, consider Reading Bakery Systems. Our expertise, innovative research and development, and wide range of snack food equipment are unrivaled in the industry. Call us today at (01) 610-693-5816 or contact us online.