If you are looking to purchase technologically advanced equipment that will enhance bread production in your bakery, look no further than Reading Bakery Systems.
Reading Bakery Systems (RBS), headquartered in Robesonia, PA, is the world’s leading manufacturer of innovative, reliable, and high-volume processing systems for the food manufacturing industry, with a focus on baked snack production systems.
Why Choose Continuous Mixing?
Batch mixing often leads to dough variations from one batch to another and negatively affects the consistency of your bread and rolls. Even if the dough is in perfect condition when it exits the batch mixer, changes can occur while it awaits processing.
Continuous Mixing offers advantages such as:
- Improves reliability and repeatability
- Eliminates mixer loading errors
- Creates consistent bun and roll shapes
- Accommodates “within spec” flour variations
- Minor ingredients can be automatically pre-blended before metering
- Maximizes water absorption
- Allows consistent time between mixing and further processing
- Dough exits the mixer in usable sized loaves
- Reduces ingredient cost and improves yield
- Eliminates dough contamination
- Reduces labor and energy expenses
- Easy to learn and operate
The HDX Continuous Mixer wasdesigned for mixing ultra-high absorption, highly developed doughs such as for breads, buns, 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.
Thanks to newer technologies, continuous mixing now accurately delivers raw materials to the mixer at rates high enough to meet the demands of the mixing process. This enables you to make as much as 20,000 pounds of dough per hour.
A complete Continuous Mixing System includes the mixer, blender, materials handling and ingredients metering equipment, as well as a control system that monitors and distributes product between them.
Consistent Baking & Drying
The Thomas L. Green PRISM OVEN is a single-pass, flexible baking platform designed for balanced and consistent baking of a wide variety of products, including bread, rolls, buns, snack cakes, hard and soft biscuits, cookies, and 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. Customers have trusted this oven for more than a century.
Add an optional Multi-Pass Dryer to increase oven speed, production throughput, and process control.
Test the Equipment
Explore the capabilities of all of our mixing, forming, baking, and drying equipment at the RBS Science & Innovation Center in Sinking Spring, Pennsylvania. Our fully equipped and licensed research and development facility features a complete process line where you can develop new products, validate new ingredients, test ingredient changes, and duplicate conditions you might encounter in full-scale production.
As leading global suppliers of innovative bakery equipment for bread production, Reading Bakery Systems can meet your production needs in the USA and worldwide. Call us at (01) 610-693-5816 or contact us online to learn more.