Are you introducing crackers to your production line or simply upgrading your existing bakery manufacturing equipment? Robesonia, PA-based Reading Bakery Systems (RBS), offers an unrivaled range of industrial cracker production equipment that will meet your needs.
Continuous Mixing for Crackers
RBS' recent introduction of the Exact EX Continuous Mixer should be welcome news to cracker manufacturers. It offers several advantages over batch mixing, including:
- Fully automated process
- Eliminates undesirable variations from batch to batch
- Provides for even dough hydration
- Results in a consistent finished weight, size, and texture
- Requires less labor and energy than batch mixing
The EX Continuous Mixer uniformly mixes products with various dough moisture levels, reduces laytime, and eliminates dough troughs. Dough production rates range from 100 to 10,000 kg/hour.
Sheeting & Laminating
Crucial for automated packaging systems after the oven, our Thomas L. Green dough sheeters utilize two, three, or four rolls to compress cracker dough into hole-free sheets with consistent characteristics and uniform density. A sheeter can also develop the gluten in the dough, making it tougher.
Also, consider Thomas L. Green Servo-Cut Laminators to accurately cut, stack, and deliver uniform sheets of dough for unique product textures. They feature precise, automatic, and synchronized computer control of dough sheet length, conveyor speed, and the number of laminations and are designed to treat dough as gently as possible so that customers can create high-quality products.
Consistent Baking
The Thomas L. Green PRISM OVEN is ideal for cracker and biscuit production with a single-pass baking platform that delivers uniform quality, color, taste, and texture. It offers Direct Gas Fired, Convection, and Emithermic (radiant/convection) baking zones.
Make the most of the baking zones with product development and "cooking" in the Emithermic zone and efficient moisture removal and coloring in the Convection zone. Quality-conscious customers appreciate the PRISM OVEN'S capacity for repeatable control of time, temperature, humidity, and type of heat transfer.
Ambient Cooling Conveyor
Temperature control and final product moisture are critical to success. Before packaging, crackers must be cooled down to a specific temperature. If they are not cooled properly, condensation can occur in the sealed package. This compromises their texture and shelf life.
Another Thomas L. Green innovation for cracker bakers is our new Ambient Air Cooler that efficiently cools crackers before entering packaging. In addition to being more efficient to operate and easier to clean, the Ambient Air Cooler also reduces energy consumption, energy waste, and employee safety hazards. Products are cooled efficiently without causing distortion or "checking."
Cracker bakers all over the globe have trusted Reading Bakery Systems and Thomas L. Green equipment for over a century. Our durable, reliable production line systems are ideal for processing fermented or unfermented cracker dough, biscuit dough and other two-stage or proofed-dough products. If you are interested in manufacturing equipment for the production of crackers, get in touch with us at (01) 610-693-5816.