If you are seeking technologically advanced equipment to enhance your bread and roll production systems, look no further than Reading Bakery Systems.
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.
Continuous Mixing Solution
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 Continuous Mixer was designed 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 Solution
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.
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.
Reading Bakery Systems offers the most advanced bread and roll production systems.Find out how they can provide your commercial bakery with product consistency, waste reduction, and better yields. Contact us at (01) 610-693-5816, or click here to get in touch with us online.