As you evaluate bakery manufacturing equipment for the production of cookies, be sure to consider Robesonia, PA-based Reading Bakery Systems (RBS). We can help you reduce costs and produce consistent products with our high-quality cookie manufacturing equipment.
Dough Mixing
Our cookie production systems can be fed using a batch mixer or a Continuous Mixer, depending on your level of automation. The Exact MX Continuous Mixer, our most versatile mixer, offers dough production rates from 50 to 2,000 kg/hour and is ideal for cookies and a wide range of other products. Our Continuous Mixing systems are fully automated. They reduce labor, save energy, cut costs, improve oven performance, and simplify your mixing process.
Wirecutting
The revolutionary new Thomas L. Green GenesisPro WCS Servo Wirecut Machine is an excellent choice for producing cookies, biscuits, and bar products at high yields of up to 300 cuts per minute while maintaining consistent piece weights and a high degree of accuracy.
Custom-designed die and wirecut assemblies are created for specific product characteristics and can include capabilities for two-dough products, co-extruded cookies, and encapsulated products. Topping dispensers can be integrated into the design for further flexibility.
The WCS Wirecut Machine uniformly cuts individual shapes by an adjustable wireframe assembly. The recipe-driven linear servo motors provide an infinite number of cam profiles to control wire positioning, stroke length, drop- and up-shoot.
Rotary Moulding
Suppose your production involves high definition, 3-D cookies, sandwich cookies, bars, or biscuits. In that case, our Rotary Moulder offers an interchangeable engraved brass die roll that can be supplied with segmented rings for multiple shapes.
Cookie Baking Consistency
The cookie industry has relied on Thomas L. Green ovens for over 125 years. The Thomas L. Green PRISM OVEN is a flexible single-pass baking platform designed to enhance product consistency. It features:
- Uniform quality, color, taste, and texture
- Direct gas-fired (DGF), Convection, and Emithermic (Radiant/Convection) baking zones
- Emithermic Zone uses Thermatec high radiant panels for more efficient radiant heat transfer
- Repeatable control of time, temperature, humidity, and type of heat transfer
- Available in full stainless steel to address salt, corrosion, and high humidity levels
Our PRISM OVEN is available with a full range of control options for top-notch performance. “Recipe” settings allow fast and repeatable startups, and controls feature easy-to-use touchscreen interfaces.
Explore Our Entire Cookie Production Line
The RBS Science and Innovation Center now has a dedicated cookie production line that is available for manufacturers to test and develop new food products and processes.
The line includes Thomas L. Green Rotary Molder and Wirecut Machines and a single zone PRISM Emithermic Oven that features both radiant and convective heat transfer methods.
Bakers will also find batch and continuous mixers, a flexible production line for pretzels, sheeted, and other baked snacks, and an expanded snack line for making a wide range of expanded snacks from corn, rice, and other cereal ingredients.
Next Steps
When you need bakery manufacturing equipment for the production of cookies, we invite you to get in touch with Reading Bakery Systems by clicking here or calling (01) 610-693-5816 to discover how we can meet your needs.