With more than 125 years of manufacturing and food engineering expertise, Reading Bakery Systems offers flexible and cost-effective bread and bun manufacturing equipment for industrial bakeries around the globe.
Reading Bakery Systems (RBS), one of the world’s leading manufacturers of baked snack production systems, has installed hundreds of baking systems worldwide. Whether you produce bread and buns or other types of baked snack foods, we can help you customize a system that will help you improve your products, streamline your processes, and maximize your profitability.
Continuous Mixers: An excellent option is the Exact Mixing HDX Continuous Mixer that offers dough production rates from 1,500 to 10,000 kg/hour. It is the ideal choice for ultra-high absorption doughs, such as buns, bread, rolls, English muffins, and similar products. The thorough mixing action quickly develops strong bonds in gluten strands. Peak development and consistent delivery of dough at the optimum temperature is achieved through a precise combination of speeds in the mixing and developing sections of the system.
DoughBot: The Reading Pretzel DoughBot System is a wholly automated dough handling system. Capable of processing up to 4,000 pounds of dough per hour, it precisely portions, conditions, and transports dough to downstream forming equipment. The components include a loafmaker that forms manageable sized dough chunks and a shuttle that automatically distributes loaves across the width of the forming equipment hopper,
Extruders: The Reading Pretzel Low Pressure (LP) Extruder is a flexible alternative to a conventional dough forming and sheeting system. It has been completely redesigned to improve safety, efficiency, and ease of cleaning. The extruder enables you to create a wide variety of structural and flat extruded shapes on one production line, including hard pretzel shapes, sticks, braids, crackers, sushki, and co-extruded products.
Omega I Dispenser: Do your breads, buns, and rolls require toppings? The Omega I Dispenser or Salter efficiently distributes uniformly sized topping materials, such as salt, sesame seeds, poppy seeds, and rye seeds using a rotating roll with precision machined pockets on the surface. As the roll rotates, the pockets scoop topping material from the bottom of the dispenser reservoir.
Oven & Dryer: The Thomas L. Green PRISM OVEN is a single-pass, flexible baking platform designed for balanced and consistent baking of a wide variety of breads and snack cakes as well as hard and soft biscuits, cookies, crackers. The oven offers direct gas-fired, convection, and combination 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.
Visit Our Science & Innovation Center
At the heart of RBS is our 30,000 square foot Science & Innovation Center in Sinking Spring, Pennsylvania, USA. 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.
As global suppliers, Reading Bakery Systems has been at the forefront of bread and bun manufacturing equipment and technology in the USA and provides complete automated solutions. Call us at (01) 610-693-5816 to explore our product line.