As commercial bakery equipment manufacturers and suppliers, Reading Bakery Systems serves the biscuit, cracker, cookie, pretzel, baked chip and crisp, bread snack, and pet treat industries in North America and around the globe. Our high quality, innovative equipment can be customized to meet your needs.
Reading Bakery Systems (RBS) can help you improve the quality of your products, streamline your processes, and maximize your bakery’s profitability. 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.
Continuous Mixing Innovations
If your dough suffers from undesirable variations from batch-to-batch, one of the best improvements you can make is to switch from batch mixing to continuous mixing. Continuous Mixing offers many advantages, including:
- Produces large quantities of uniform dough
- Prevents undesirable variations from batch to batch
- Promotes even dough hydration
- Consistently disperses ingredients
- Eliminates chances of dough contamination
- Eliminates mixer loading errors
- Dough production rates from 50 to 10,000 kg/hour
- Operation can be automated, reducing labor costs
Exact Continuous Mixers vary primarily based on the moisture level of your dough and the number of mixing stages your product requires. Models include the Exact EX Continuous Mixer, which is designed for crackers, pretzels, sweet goods, pet treats, and other wheat-based products, and the Exact HDX Continuous Mixer, which is an excellent choice for products such as buns, breads, English muffins, and similar products and is designed to manufacture highly developed dough at low temperatures.
Dough Forming Solutions
The Reading Pretzel Low Pressure Extruder offers exceptional flexibility,enabling you to create a variety of pretzel shapes, sticks, braids, filled sticks and bread snacks on one production line. Product changeover is as simple as exchanging one compression head and die for another one with a different shape.
For rotary moulded snacks, the Thomas L. Green Rotary Moulder efficiently produces high definition, 3-D shapes by pressing dough into a die roll. The interchangeable engraved brass die roll can be supplied with segmented rings for simultaneous, multi-shape production.
The Thomas L. Green Sheeter generates a consistent dough sheet, and Gauging Stations ensure a gentle reduction in sheet thickness prior to shape forming. Scrapless geometric shapes and distinct shapes can be formed by the Rotary Cutting Station.
Advanced Oven Systems
Customers in the global biscuit, cookie and cracker industry have trusted the Thomas L. Green PRISM OVEN for more than a century. The flexible single-pass baking platform offers Direct Gas Fired (DGF) Zones, Emithermic (Radiant / Convection) Zones and Convection Zones, and is designed to improve consistency and promote uniform product quality, color, taste and texture.
The Reading Pretzel SPECTRUM OVEN® offers the same flexibility as the PRISM OVEN for baking pretzels, bread snacks, crisps and potato snacks, with a number of different combinations of heat transfer zones in one modular design. The convection baking platform promotes reliable, consistent baking. Add a separate, optional Multi-Pass Dryer to increase oven speed, production throughput and process control.
As you evaluate commercial bakery equipment suppliers, don’t buy before you consider Reading Bakery Systems. Our expertise, innovative research and development, and wide range of snack food equipment are unrivaled in the industry. Call us today at (01) 610-693-5816 or contact us online to explore our wide range of products.