To produce complex and high-quality products like granola bars and other cereal bars, specialized industrial production line equipment is required. As bakery equipment suppliers, Reading Bakery Systems (RBS) has exactly what you need. With over 125 years of experience in industrial baking systems and technology, RBS has been serving customers in the global food service industries from their headquarters in Robesonia, Pennsylvania.
The RBS family of brands, including Thomas L. Green, Reading Pretzel, Exact Mixing, and Reading Thermal, offers production lines that can produce a wide range of snack products, continuous mixing solutions, and oven profiling and consulting services.
As more and more consumers focus on health and wellness, the demand for healthy baked snacks like granola is growing. RBS's Granola Production System is designed to help their customers capitalize on this trend and maximize their operations. Built on leading baking technology and unmatched flexibility, this system is designed with efficiency, reliability, and flexibility in mind, allowing customers to optimize their production.
The RBS Granola Production System includes several key components, including:
AMF Batch Mixer (manufactured by AMF): AMF’s Specialty Sigma Arm Mixer offers maximum flexibility and unmatched reliability for a variety of dough types. AMF’s complete dough system provides low maintenance, labor-free dough handling for the most consistent dough, batch after batch.
Omega IV Dispenser: This equipment can easily handle irregularly sized topping materials like dried fruit pieces, cream cracker fat/flour mixes, and chocolate chunks or bits. The live bottom product hopper funnels the toppings toward the distribution conveyor without bridging or clumping.
Guillotine Cutter: The Guillotine Cutter and Slitter from Reading Pretzel can uniformly cut products before or after baking, allowing operators to create a product size as short as one inch (25 mm) with the press of a button. Cutters can be built as stand-alone machines or integrated into an existing production frame and control system.
PRISM Emithermic Oven: This oven from Thomas L. Green is a proven single-pass baking platform designed for flexibility and balanced, consistent baking. . The Emithermic Zone (Radiant/Convection) zone offers both radiant and convective heat transfer and a humidity-controlled product zone that gives you greater flexibility and control when baking wirecut and rotary moulded cookies and granola bars. Automatic controls easily change the type of heat, temperature and air velocity. The Emithermic Zone uses Thermatec high radiant panels for more efficient radiant heat transfer.
See the Equipment in Person
If you would like to evaluate equipment that may be right for your products, consider working with our team in the 30,000 square foot Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania.
This Center is a fully equipped, licensed food processing research and development facility where 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; validate new ingredients and test ingredient changes; and produce market samples for testing.
Next Steps
Whether you're a new granola or cereal bar manufacturer or a veteran industrial snack food processor, better baking begins with production line equipment from leading bakery equipment suppliers Reading Bakery Systems. For more information, call (01) 610-693-5816 or click here to contact RBS online.