Explore bakery production line equipment at Reading Bakery Systems, and take advantage of the latest technology to make your industrial operation as efficient as possible.
Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, has been at the forefront of commercial baking systems and technology for more than 125 years.
Our brands – Thomas L. Green, Reading Pretzel, Exact Mixing and Reading Thermal – offer production lines that are capable of producing a wide range of snack products, continuous mixing solutions, and oven profiling and consulting services.
Innovation is in our DNA and on full display at our 30,000 square foot RBS Science & Innovation Center in Sinking Spring, Pennsylvania, where we demonstrate solutions for our customers and partner with them to look for new products and equipment solutions.
If you are interested in learning how our equipment and innovative techniques can increase productivity in your operation, you can conduct confidential trials in the Center and duplicate conditions you might encounter in full-scale production.
Continuous Mixing Technology
To simplify your mixing process and produce large quantities of uniform dough, take advantage of Continuous Mixing, which accurately delivers ingredients to the mixer at rates high enough to help you produce a better-quality finished product.
Our Exact Continuous Mixers come in a range of sizes, ranging from 50 to 10,000 kg/hour, and are available based primarily on dough moisture levels or dough mixing stages. A few examples are:
- Exact MX Continuous Mixer is our most versatile mixer and can be used for a wide range of products including cookies, snacks, pizza, batters, icings, and pastes.
- Exact EX Continuous Mixer is an excellent choice for low-absorption, stiff, wheat-based doughs, such as crackers, bagels, pretzels, pizza, sweet goods and pet treats.
- Exact HDX Continuous Mixer was explicitly developed to manufacture ultra-high absorption, highly developed dough at low temperatures, such as bread, hot dog and hamburger buns, hard rolls, English muffins, tortillas, and multi-grain products.
Oven Technology
The Thomas L. Green PRISM OVEN is a powerful system for uniform baking of products such as hard and soft biscuits, cookies, crackers, English muffins and snack cakes. It employs Direct Gas Fired (DGF) Zones, Emithermic (Radiant / Convection) Zones and Convection Zones, each with a number of options to provide your baked products with uniform quality, color, taste and texture.
The Reading Pretzel SPECTRUM OVEN® offers radiation, convection and conduction heat transfer options in a single modular design, making it ideally suited to extruded pretzels and snacks, baked snack crisps and pet treats. The SPECTRUM OVEN® features an easy-to-use system that gives the operator complete control of oven temperature, humidity, and product bake time.
Keep pace with the latest bakery production line technology at Reading Bakery Systems. We can handle all aspects of your manufacturing process and provide you with greater flexibility than ever before. Call us at (01) 610-693-5816 or contact us online to learn more.