As leading global suppliers of cutting-edge industrial bread and bun production line equipment, Reading Bakery Systems can meet your bakery's unique needs.
Reading Bakery Systems (RBS), based in Robesonia, Pennsylvania, understands the dynamic nature of the global food and baked snack industry. We manufacture the world's most advanced commercial baking equipment to provide customers with more efficient ways of making their products, streamlining their processes, and maximizing profitability.
Continuous Mixing
Continuous Mixing technology has advanced significantly over the last 30 years, including improved ingredient metering, metering of solid fats and particulates, enhanced controls, specialized mixer designs, larger capacity mixers, improved temperature control, and more.
Continuous Mixing offers advantages that include:
- Improved reliability and repeatability
- Eliminates mixer loading errors
- Creates consistent bun and roll shapes
- Accommodates "within spec" flour variations
- Can automatically pre-blend minor ingredients before metering
- Maximizes water absorption
- Reduces ingredient cost and improves yield
- Eliminates dough contamination
- Lowers energy and labor expenses
- Easy to learn and operate
- Dough leaves the mixer in usable sized loaves
The Exact Mixing HDX (or High Development) Continuous Mixer was purposely developed to make ultra-high absorption, highly developed dough at low temperatures, such as bread, hard rolls, English muffins, hamburger buns, hot dog buns, tortillas, and multi-grain products.
A twin-screw mixer mixes all ingredients into a uniform mass in the first stage. Then, in the next section, a single-screw mixer kneads the dough to the proper development level. The mixer has dough production rates of 1,500 to 10,000 kg/hour.
A complete Exact Mixing Continuous Mixing System includes the mixer, blender, materials handling and ingredients metering systems, and a control system that monitors and distributes products between them. Reading Bakery Systems provides complete systems and testing and supervises the installation of straight dough and liquid ferment systems.
We can customize input methods to meet your process needs. For example, our gravimetric, Loss-in-Weight technology offers precise, uninterrupted liquid and dry ingredient metering to the mixer.
Consistent Baking
The Thomas L. Green PRISM OVEN is a flexible single-pass baking platform designed for balanced and consistent baking of a wide variety of bread and snack cakes and hard and soft biscuits, cookies, and crackers.
The oven offers convection, direct gas-fired, and combination radiant/convection baking zones. Each zone is available with several options that provide a cost-effective system with a combination of radiation, convection heating, and conduction.
See the Equipment in Person
Discover the capabilities of our equipment by visiting the RBS Science & Innovation Center in Sinking Spring, Pennsylvania. Our fully licensed and equipped research development facility offers an entire line where customers can develop innovative products, validate new ingredients, test the changes, and duplicate conditions they might come across in full-scale production.
Reading Bakery Systems manufactures high-quality commercial bread and bun production line equipment for customers around the globe. Call Reading Bakery Systems at (01) 610-693-5816 or contact us online to explore our innovative products.