Explore bakery equipment innovations at Reading Bakery Systems, and take advantage of the latest technology to make your commercial scale operation as efficient as possible.
About Us
Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, has been at the forefront of commercial baking systems and technology for more than 120 years.
We serve customers in the global food service industries, providing superior systems for the production of biscuits, crackers, pretzels, cookies, baked potato chips, bread snacks, baked crisps, pet treats and more.
The Reading Bakery Systems brands – Thomas L. Green, Reading Pretzel, Exact Mixing and Reading Thermal – offer production lines 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.
This Center is a fully equipped, licensed food processing research and development facility. Customers can work with our team to test new machinery and processing techniques; research innovations in mixing, forming, baking and drying that can increase profitability; develop new products; validate new ingredients and test ingredient changes; and produce market samples for testing.
Continuous Mixing Technology
To simplify your mixing process and produce large quantities of consistent, uniform dough, consider 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 all 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 FX Continuous Mixer is a high-intensity mixer that can be used to produce potato-, corn- and rice-based products and specialty baked snacks, such as fabricated potato chips.
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. Customers appreciate this oven’s capacity for repeatable control of time, temperature, humidity and type of heat transfer.
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 equipment 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 about our equipment and turnkey systems.