If you have considered buying a production line for biscuits, cookies or crackers, look no further than Reading Bakery Systems. Our design team engineers the most advanced, customized commercial baking equipment in the world.
Reading Bakery Systems, in Robesonia, Pennsylvania, is driven by an unparalleled level of commitment to high quality and is focused on innovation, reliability, ease-of-use, and worldwide service and customer support. Our goal is to help customers in the cookie, cracker, and biscuit industries discover better ways of making their products.
Dough Mixing Solutions
The Thomas L. Green Vertical Spindle Mixer is suitable for biscuits, cookies and crackers, as well as doughs that require a two-stage mixing process with a fermentation period in between. The mixer allows the same dough to be mixed twice and stay in the same trough throughout the process.
To simplify your mixing process and produce large quantities of consistent, uniform dough, consider Continuous Mixing, which accurately delivers ingredients to the mixer at rates high enough to help you produce a better-quality finished product.
The EX Continuous Mixer produces low absorption dough for products such as cookies, crackers, pretzels, and bagels, as well as high absorption dough for bread, buns and pizza.
Dough Forming Solutions
Thomas L. Green 3-roll, or 4-Roll Sheeters will enable you to create straight sheeted, dual sheeted and laminated crackers. The equipment will produce a hole-free sheet at a uniform density, critical to automated packaging systems after the oven. Consistent sheet thickness is controlled by the distance between the rolls that compress the dough (which is adjustable).
Our Thomas L. Green Servo-Cut Sheet Laminator accurately cuts, stacks and delivers sheets of dough for unique product textures. The precise and gentle placement of cut sheets provides uniform dough density at both the edges and center of the finished cracker sheet for consistency.
The Thomas L. Green Wirecut Machine creates a variety of cookies, biscuits and bar products. It provides piece-weight accuracy and reliability, and is best for nondescript shapes. The Wirecut Machine uniformly cuts individual shapes at up to 300 cuts per minute, depending on product type.
Baking Solutions
The Thomas L. Green PRISM OVEN is a flexible single-pass baking platform that offers both recirculation and convection baking zones for cookies, crackers or biscuits for balanced and consistent quality, color, taste and texture.
Make the most of both zones with product development and “cooking” in the recirculation zone and efficient moisture removal and coloring in the convection zone. Customers appreciate the oven’s capacity for repeatable control of time, temperature, humidity and type of heat transfer.
Try Before You Buy
To explore the capabilities of the PRISM OVEN, visit our Science & Innovation Center, a fully equipped, licensed research and development facility which offers a complete process line where customers can duplicate conditions they might encounter in full-scale production.
Visitors to the Science & Innovation Center also have access to the Reading Thermal SCORPION® Data Logging Measurement System. The system senses and records conditions in processing ovens, such as airflow, humidity, heat flux and temperature. It’s an excellent tool for analyzing the product baking curve and useful for scaling up products from the Innovation Center to the conditions of a full-scale production system.
When your cookie, cracker, and biscuit manufacturing calls for high quality innovative equipment that is durable, reliable, and cost-effective, consider buying a production line from Reading Bakery Systems. Contact us today at (01) 610-693-5816 or click here to learn more about the world’s most advanced commercial baking systems.