Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, is a leading manufacturer of bakery machinery. We serve customers in the global food and snack industries, providing high-quality systems for the production of cookies, crackers, biscuits, pretzels, baked potato chips, bread snacks, baked crisps, pet treats and more.
We work alongside our customers to solve their process and product challenges with innovative thinking and high quality systems and components. Our equipment line includes cost-effective mixing, dough handling, forming, baking, and drying solutions for every part of your process, with production lines capable of producing 125- 1000 kg/ hour.
Consistent Products All Day, Every Day
Batch mixing often lacks precision and can lead to variations in dough, affecting the consistency of your finished products. Continuous mixing has grown in popularity, both in the U.S. and abroad, for its ability to produce large quantities of uniform dough.
Our continuous mixers come in all sizes, ranging from 100 to 10,000 kg/hour. There are different mixers available based primarily on dough moisture levels and number of mixing stages.
Cookies– For cookies and other products that require ingredients to be blended before adding most of the flour, the Exact LDX Continuous Mixer is an excellent choice. In the first mixing stage, it combines all minor ingredients with some of the flour and cuts in the fat. In the final stage, the remaining flour is added to create the final dough. This mixer offers dough production rates from 1,500 to 7,500 kg/hour.
Crackers, pretzels, pizza, bagels, pet treats & other wheat-based products– The Exact EX Continuous Mixer is ideal for everything but the lowest viscosity powder/liquid mixtures. It uniformly mixes products with a variety of dough moisture levels. This mixer offers dough production rates from 100 to 10,000 kg/hour.
Buns, breads, rolls, English muffins– The Exact HDX or High Development Continuous Mixer is ideal for ultra-high absorption doughs. The mixer is designed for the manufacture of highly developed dough at low temperatures. It offers dough production rates from 1,500 to 10,000 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 a century. It is a flexible single-pass baking platform designed to enhance product consistency. Features include:
- DGF, convection and combination radiant/convection baking zones
- Repeatable control of time, temperature, humidity and type of heat transfer
- Better baking efficiency with uniform quality, color, taste and texture
- Adjustable air velocity circulation in oven chamber
- Non-corrosive steel interior (stainless optional)
The Reading Pretzel SPECTRUM OVEN® offers the same flexibility as the PRISM OVEN for baking pretzels, bread snacks, crisps and potato snacks. It features:
- Radiation, convection and conduction heat transfer options
- Separate heating zones for more precise control
- Repeatable control of time, temperature, humidity and type of heat transfer
- Stainless steel interior construction
- Adjustable air velocity circulation in oven chamber by inverter
Both ovens are available in full stainless steel construction where salt, corrosion or high humidity levels are a concern.
We invite you to explore the wide range of commercial bakery machinery from Reading Bakery Systems. Our wide array of solutions is designed to meet your production needs. Call us at (01) 610-693-5816 or click here to contact us online to learn more about our innovative products.