Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, is ready to help you meet your process and product challenges with high quality commercial snack manufacturing equipment and systems..
As a long-time global leader in the snack food industry, RBS manufactures technologically advanced commercial bakery equipment, including Exact continuous mixing equipment, which accurately delivers dough to your snack production line, and the world’s most advanced commercial oven systems by Thomas L. Green and Reading Pretzel, which are engineered to help customers around the globe meet their snack production demands.
At the heart of RBS is our 30,000 square foot Science & Innovation Center in Sinking Spring, PA. 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; develop new products; validate new ingredients and test ingredient changes; and produce market samples for testing.
The Center provides customers with access to our wealth of expertise in manufacturing, research and development, quality assurance, equipment design, production management and process development from our technical staff, as well as assistance in die design and custom equipment development from our engineering staff.
Continuous Mixing
To produce a consistent dough and finished product, consider our Continuous Mixing technology. Continuous mixing offers numerous advantages over batch mixing, and Exact Mixing offers several mixer models that are appropriate for different types of products.
The Exact Mixing EX Continuous Mixer, for example, is ideal for crackers, pretzels, pie crusts, sweet goods, pet treats and a variety of other wheat-based snacks. It uniformly mixes products with a variety of dough moisture levels. This mixer offers dough production rates from 50 to 10,000 kg/hour.
Our most versatile mixer is the Exact Mixing MX Continuous Mixer. It is well suited for a wide range of products including pizza, cookies, snacks, batters, icings, and pastes. It is also an ideal first stage mixer for processes that require creme up and pre-blend stages.
Dough Handling
RBS is proud to offer customers an extensive range of equipment for dough handling and forming in between the mixer and the oven.
For extruded and co-extruded products, the Reading Pretzel Low Pressure (LP) Extruder enables consistent and accurate production of a variety of structural, flat and filled extruded shapes and sticks.
The Thomas L. Green Rotary Moulder efficiently produces high definition, three dimensional rotary molded biscuits, cookies and pet treats.
For sheeted snacks, the Thomas L. Green Sheeter creates a consistent dough sheet, and Gauging Stations ensure accurate thickness prior to forming. Form scrapless geometric shapes and distinct shapes with the Rotary Cutting Station.
Baking & Drying
The Reading Pretzel SPECTRUM OVEN® offers exceptional flexibility for baking a variety of snack products. It features:
- Radiation, convection and conduction heat transfer options
- Separate heating zones for more precise control
- Repeatable control of time, temperature, humidity and type of heat transfer
- Stainless steel interior construction
A separate optional Reading Pretzel Multi-Pass Dryer provides faster oven speeds, greater production throughput, and more process control. The Dryer efficiently reduces product core moistures, improving overall quality and storage characteristics.
Reading Bakery Systems can help you customize snack bar production equipment to meet your exact needs. Call us at (01) 610-693-5816 for more information, or click here to contact us online.