Reading Bakery Systems can meet your requirements when you need high-quality commercial mixing equipment for your cookie production lines.
Reading Bakery Systems (RBS) is proud to offer the world’s most advanced commercial baking equipment from Exact Mixing (the most innovative developer of Continuous Mixing solutions in the world), Reading Pretzel (whose long history of oven manufacturing knowledge dates back to 1947), and Thomas L. Green (which has supplied the cracker, cookie, and biscuit industries since 1893),
Mixing
If you experience undesirable dough variations from batch-to-batch mixing, Continuous Mixing can solve the problems and give you consistent, repeatable dough all day, every day.
The Exact EX Continuous Mixer is specifically designed to mix low- to mid-absorption, fully developed cookie doughs, including rotary moulded cookies, wirecut cookies, and deposited cookies, without generating excessive heat.
The Exact LDX Continuous Mixer was developed for cookies (and other applications), where ingredients must be blended before adding flour. All non-flour ingredients are combined in the crème-up stage, and special mixing elements are used to cut in the fat. Flour is added just before the development stage, where the final dough is created.
Wirecutting
The Thomas L. Green Wirecut Machine helps bakers create a wide range of cookies, biscuits, and bar products. It offers piece-weight accuracy and reliability and is well-suited for nondescript shapes, with or without inclusions. The machine can be positioned over the transfer belt or oven band and removed from the production line without disrupting the conveyor system.
Individual shapes are uniformly cut by the Wirecut Machine at up to 300 cuts per minute, depending on the product. There are digital and manual controls for optimum process control, and the cutting wire can be interchanged when products have different densities and inclusions.
Baking
The Reading Bakery Systems team designs and engineers the most advanced, customized oven systems using 3D modeling software, oven airflow analyses, thermal imaging, and other advanced tools.
The Thomas L. Green PRISM OVEN is a flexible single-pass baking platform that offers Direct Gas Fired (DGF), convection, and Emithermic (radiant/convection) baking zones for:
- Cookies
- Crackers
- Hard biscuits
- Soft biscuits
- Snack cakes
- English muffins
Each zone is available with various options that will create a cost-effective system with a combination of radiation, convection heating, and conduction.
Complete Turnkey Systems
RBS also manufactures and installs turnkey production systems with the latest technology to help bakeries produce soft biscuits, cookies, and bars efficiently and profitably. These systems can integrate batch or Continuous Mixing.
See the Equipment in the Innovation Center
At the heart of RBS is our 30,000-square-foot Science & Innovation Center in Sinking Spring, Pennsylvania, USA. Work with our team to test new machinery and processing techniques; research innovations in mixing, forming, baking, and drying that can increase your profitability; develop new products; test ingredient changes; and produce market samples for testing.
When you need commercial mixing equipment that is durable, reliable, and cost-effective and other innovative equipment for your cookie production line, Reading Bakery Systems can help. Contact us today at (01) 610-693-5816 or click here to learn more about the world’s most advanced industrial baking systems.