If you are interested in technological advances in bread and roll production line equipment for your commercial bakery, look no further than Reading Bakery Systems.
As a long-time global leader in the snack food industry, Reading Bakery Systems proudly offers the world’s most advanced equipment from Thomas L. Green, which has supplied the biscuit, cracker and cookie industries since 1893; Reading Bakery Systems, whose long history of manufacturing expertise dates back to 1947; and Exact Mixing, the world’s most innovative developer of Continuous Mixing solutions.
Continuous Mixing
Batch mixing can lead to dough variations from one batch to another that negatively affect the consistency of your bread and rolls. Even if the dough exits the batch mixer in perfect condition, changes can occur while it waits for processing.
Continuous mixing solves these problems and offers advantages that include:
- 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
- Reduces ingredient cost and improves yield
- Eliminates dough contamination
- Reduces labor and energy expenses
- Easy to learn and operate
- Dough exits the mixer in usable sized loaves
The HDX (or High Development) Continuous Mixer was developed explicitly for the manufacture of ultra-high absorption, highly developed dough at low temperatures, such as bread, hot dog and hamburger buns, hard rolls, English muffins, tortillas, and multi-grain products.
This two-stage High Development Continuous Mixer first mixes all ingredients into a uniform mass with a twin-screw mixer. Then, in a separate section, the dough is kneaded to the proper development level with a single-screw mixer. The mixer offers dough production rates of 1,500 to 10,000 kg/hour.
Included in a complete Exact Mixing Continuous Mixing System is the mixer, blender, materials handling and ingredients metering systems, and the control system that monitors and distributes product between them. RBS provides complete systems, testing, and installation supervision for both straight dough and liquid ferment systems.
We can also customize input methods to meet your individual process needs. For example, our gravimetric, Loss-in-Weight technology will provide precise, uninterrupted dry ingredient metering to the mixer. Flowmeters connected to the closed-loop control system will ensure that liquid ingredients will be accurately delivered to the mixer.
Consistent Baking
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.
When you need more information about our technologically advanced bread / roll production line equipment that can enhance your bakery processes, call Reading Bakery Systems at (01) 610-693-5816 or click here to contact us online to explore our innovative products.