Are you embarking on a new snack product or upgrading your bakery manufacturing equipment for the production of baked potato chips? Look no further than Reading Bakery Systems for the mixing, dough forming, and baking equipment you need.
With more than 125 years of industrial baking experience, the Reading Bakery Systems team recognizes the dynamic nature of the international baked snack food industry. Our equipment, expertise, pioneering R&D, and legendary customer service are unrivaled in the industry.
Continuous Mixing
Exact Mixing offers the most advanced continuous mixing technologies available today. The most significant advantage of continuous mixing is its ability to produce more consistent dough and, consequently, a more consistent finished product with a better texture.
The Exact FX Continuous Mixer features a revolutionary design that lifts dry powder into atomized liquids, evenly distributing the moisture and preventing the creation of wet and dry areas in the final dough.
The FX Mixer is suitable for potato-, corn- and rice-based products and is perfect for the hydroscopic powders used to make fabricated potato chips or other low moisture mixtures. If features dough production rates of 100 to 1,250 kg/hour.
Dough Forming
The single-reduction Thomas L. Green 2-Roll Sheeter will produce a continuous, consistent dough sheet that is ready for dough forming or further reduction and will discharge it directly onto the Rotary Cutting Station infeed conveyor.
The Thomas L. Green Rotary Cutting Station accurately cuts product shapes out of a single dough sheet and redirects scrap dough to the dough handling system to be reused. We can design this system with two die rolls to accommodate complex shape adjustments that can be quickly changed to increase product flexibility.
Baking
The Reading Pretzel SPECTRUM OVEN® is one of the world’s most advanced commercial oven systems and has helped make us a leader in the pretzel, bread snack, potato snack, and crisp industries.
Customers benefit from several heat transfer combinations in one modular design - radiation, convection, and conduction. The highly flexible platform is offered in several configurations with different heat transfer modules, allowing for more product variation with a simple adjustment.
A dryer can be combined with the oven zone to create a space-efficient two-pass baking chamber that efficiently reduces product core moistures and improves overall quality and storage characteristics.
The wide range of innovative bakery manufacturing equipment for the production of baked potato chips and baked crisps that is available from Reading Bakery Systems will handle all aspects of your process. Contact us at (01) 610-693-5816 or click here to learn more about the world’s most advanced commercial baking systems.