As you evaluate bakery equipment for your bread and roll manufacturing process, get in touch with Reading Bakery Systems (RBS) today to learn how we can help you meet your production challenges with our innovative technology.
We design, engineer, and manufacture the world’s most innovative equipment for the production of bread, bread snacks, buns, rolls, cookies, biscuits, pretzels, crackers, baked potato chips, baked crisps, pet treats, and more., and can help you reduce labor, cut costs, and produce consistent, high-quality 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. We can help you meet your unique challenges.
Continuous Mixing Solutions
Batch mixing often leads to dough variations from batch to batch that affect the consistency of breads and rolls. Even if the dough leaves the batch mixer in perfect condition, changes can occur to the dough while it waits to be processed. Continuous mixing solves these problems.
The HDX (or High Development) Continuous Mixer wasdesigned to mix ultra-high absorption, highly developed dough for products such as breads, buns, rolls, and English muffins.
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.
As a result of newer technologies, Continuous Mixing can now accurately deliver raw materials to the mixer at rates high enough to meet the demand of the mixing process, making it possible to produce as much as 20,000 pounds of dough per hour.
A complete Continuous Mixing System includes the mixer, blender, materials handling and ingredients metering, as well as the control system that monitors and distributes product between them.
Dough Handling Solutions
The Reading Pretzel DoughBot System is a fully automated dough handling system that is 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 loaf-maker that forms manageable sized dough chunks and a shuttle that automatically distributes loaves across the width of the forming equipment hopper,
Oven Solutions
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, rolls, 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.
Reading Bakery Systems’ expertise, innovative research and development, and wide range of industrial equipment for the bread and bun manufacturing process are unrivaled in the industry. To learn more, get in touch with us today at (01) 610-693-5816 or contact us online.