As a global leader, Reading Bakery Systems manufactures technologically advanced bakery production line equipment for customers in the snack food industry.
Reading Bakery Systems (RBS) is pleased to offer the world’s most advanced equipment from Thomas L. Green, which has supplied the biscuit, cracker and cookie industries since 1893, Reading Bakery Systems, whose long history of manufacturing expertise dates back to 1947, and Exact Mixing, the world’s most innovative developer of Continuous Mixing solutions.
Mixing
Exact Continuous Mixers offer customers the ability to produce large quantities of uniform dough and, therefore, a more consistent finished product than can be accomplished with batch mixing. They come in a variety of sizes, ranging from 50 to 10,000 kg/hour, based primarily on dough moisture levels and number of mixing stages, for example:
- Exact MX Continuous Mixer, our most versatile mixer, is well suited for a wide range of products including cookies, snacks, pizza, batters, icings, and pastes.
- Exact EX Continuous Mixer is ideal for low-absorption, stiff, wheat-based doughs, such as crackers, bagels, pretzels, sweet goods and pet treats.
- Exact HDX Continuous Mixer is well-suited to ultra-high absorption doughs for buns, breads, rolls, English muffins or tortillas.
Dough Forming
The Reading Pretzel Low Pressure Extruder offers exceptional flexibility, enabling you to create a variety of pretzel shapes, sticks, braids, filled sticks and bread snacks on one production line. Product changeover is as simple as exchanging one compression head and die for another one with a different shape.
For rotary moulded snacks, the Thomas L. Green Rotary Moulder efficiently produces high definition, 3-D shapes by pressing dough into a die roll. The interchangeable engraved brass die roll can be supplied with segmented rings for simultaneous, multi-shape production.
The Thomas L. Green Sheeter generates a consistent dough sheet, and Gauging Stations ensure a gentle reduction in sheet thickness prior to shape forming. Scrapless geometric shapes and distinct shapes can be formed by the Rotary Cutting Station.
Baking & Drying
The Thomas L. Green PRISM OVEN has been trusted in the biscuit, cookie and cracker industry for more than a century. The flexible single-pass baking platform offers Direct Gas Fired (DGF) Zones, Emithermic (Radiant / Convection) Zones and Convection Zones.
When your product line involves pretzels, potato chips and other crisp baked snacks, the Reading Pretzel SPECTRUM OVEN® offers radiation, convection and conduction heat transfer options in a single modular design. The zones are built and controlled separately for more precise control of product quality.
Add a separate optional Multi-Pass Dryer for faster oven speeds, greater production throughput, and more process control. The Dryer efficiently reduces product core moistures, improving overall quality and storage characteristics.
Complete Turnkey Systems
RBS also manufactures and installs complete turnkey production systems that feature the latest equipment technologies and can help you efficiently and profitably produce baked snacks. For example, consider our Hard & Soft Biscuit Systems, Cracker Systems, Pretzel & Snack Systems, Multi-Crisp Baked Snack Systems, Pet Treat Systems, and our other modern, high volume systems.
Explore the unrivalled range of production line equipment that is available for your commercial bakery from Reading Bakery Systems. Get in touch with us at (01) 610-693-5816, or click here to contact us online.