Explore the complete range of industrial bakery equipment from Reading Bakery Systems that is designed to meet the needs of your bread / roll production lines.
Located in Robesonia, PA, Reading Bakery Systems (RBS) 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.
If you are interested in which equipment may be suitable for your products, consider working with our team in the 30,000 square foot Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania.
Our Center is a fully equipped, licensed food processing research and development facility where 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; validate fresh ingredients and test ingredient changes, and produce market samples for testing.
Continuous Mixing
The HDX Continuous Mixer wasdesigned to mix ultra-high absorption, highly developed doughs such as for breads, buns, rolls, English muffins, and more.
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.
High-Quality Ovens
The Thomas L. Green PRISM OVEN has been trusted in the biscuit, cookie, and cracker industry for more than a century. A flexible single-pass baking platform, it is designed to enhance product consistency.
For products like bread and rolls that demand consistency, utilize the best of both zones with product development and “cooking” in the direct gas fired zone and moisture removal and balanced coloring in the convection zone.
Control of the exhaust, air temperature and circulation velocity allow operators to achieve optimal moisture removal from the product for maximum quality assurance.
Customer Support
RBS’ service and technical support teams travel to sites around the world to guide you through the installation of new processing lines and train plant personnel on maintenance and safety issues. We understand how on-site training, a quick response time, and outstanding support services can make the difference between simply making bread and rolls and making the best bread and rolls in the industry.
The experts at Reading Bakery Systems are manufacturers of a complete range of equipment for bread and roll production lines that will meet your needs. Call us at (01) 610-693-5816 or contact us online to explore the options.