When your industrial production of biscuits or cookies calls for high quality innovative production line equipment that is reliable and cost-effective, Reading Bakery Systems can help you meet your challenges.
Headquartered in Robesonia, Pennsylvania, Reading Bakery Systems (RBS) has been at the forefront of industrial baking systems and technology for 125 years. We can help you reduce labor, cut costs, and produce consistent, high-quality products.
We offer a comprehensive line of mixing, dough handling, dough forming, baking, drying, and supplemental equipment that helps customers meet the challenges of processing fermented or unfermented cracker dough, biscuit dough, and other two-stage or proofed-dough products.
Our industry-leading brands – Thomas L. Green, Reading Pretzel, Reading Thermal, and Exact Mixing – offer production lines capable of a wide range of snack products, innovative continuous mixing systems, and oven profiling services.
Continuous Mixing
The Thomas L. Green Vertical Spindle Mixer is suitable for biscuit and cookie products, and doughs that require a two-stage mixing process with a fermentation period in between. The mixer allows the same dough to be mixed twice and stay in the same trough throughout the process.
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.
The Exact MX Continuous Mixer is our most versatile mixer. It offers dough production rates from 50 to 2,000 kg/hour and is designed to accommodate a wide range of products, such as biscuits, cookies, snacks, muffins, batters, icings, and pastes.
Dough Handling
RBS proudly offers customers a wide range of equipment for dough handling and forming in between the mixer and the oven:
Soft Biscuits - For high-definition 3-D shapes, the Thomas L. Green Rotary Moulder presses dough into interchangeable die rolls and is available with segmented rings for simultaneous, multi-shape production. The machine is built on lockable casters which provides portability and interchangeability with existing production line components.
Hard Biscuits – The Thomas L. Green 3-Roll Sheeter generates a consistent dough sheet ready for further thickness reduction. Gauging Stations then ensure a gentle reduction in sheet thickness prior to shape forming. Dough flow is accurately controlled to maintain dough density, laminations and finished product weights.
Wirecutting: The Thomas L. Green Wirecut Machine creates a variety of cookies, biscuits, and bar products. It provides piece-weight accuracy and reliability, and is best for nondescript shapes, with or without inclusions. It uniformly cuts individual shapes at up to 300 cuts per minute, depending on product type. Both digital and manual controls are included for optimal process control, and the cutting wire can be interchanged for products with different densities and inclusions.
Baking Equipment
The Thomas L. Green PRISM OVEN is a powerful system for uniform baking of products such as hard and soft biscuits, cookies, crackers, snack cakes and more.
The oven offers direct gas fired (DGF), convection, and emithermic (radiant / convection) baking zones, and each zone is available with a variety of options that will create a cost-effective system with a combination of radiation, convection heating and conduction.
Worldwide customers appreciate the PRISM OVEN’S capacity for repeatable control of time, temperature, humidity, and type of heat transfer, and its capacity for improving the uniform color, taste, texture and quality of their products.
If you want to produce the best biscuits or cookies in the industry, get in touch with Reading Bakery Systems at (01) 610-693-5816 to explore our wide range of production line equipment.