When you need top-of-the-line cracker manufacturing production line equipment, Reading Bakery Systems can customize equipment to meet your unique requirements
Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, has been at the forefront of industrial baking systems and technology for 125 years. We can help you reduce labor, cut costs, and produce consistent, high-quality products.
We offer a comprehensive line of mixing, dough handling, dough forming, baking, drying, and supplemental equipment that helps customers meet the challenges of processing fermented or unfermented cracker dough, biscuit dough, and other two-stage or proofed-dough products.
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 for Crackers
RBS has recently developed continuous mixing for the snack cracker industry. The Exact EX Continuous Mixer offers several advantages over batch mixing, including:
- Completely automated process
- No undesirable variations from batch to batch
- Consistent finished weight, size and texture
- Even dough hydration
- Recipe control and repeatability
- Eliminates chances of contamination
- Requires less labor and energy than batch mixing
- High production rates with one mixer
The EX Continuous Mixer uniformly mixes products with a variety of dough moisture levels, reduces lay time, eliminates dough troughs, and reduces labor and energy thanks to full automation. It offers dough production rates from 100 to 10,000 kg/hour.
Sheeting & Laminating
The 2-roll, 3-roll, or 4-Roll Sheeter produce a hole-free sheet at a uniform density, critical to automated packaging systems after the oven. The thickness of the sheet is controlled by the distance between the rolls (which is adjustable). The rolls compress the dough into a single sheet with consistent characteristics and thickness.
Consider the Thomas L. Green Servo-Cut Sheet Laminator or In-Line Laminator to accurately cut, stack and deliver 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. Dough sheeters may be installed to the side, or directly above, the Laminator for a compact and efficient production layout.
Consistent Baking
The flexible PRISM OVEN is a single-pass baking platform that offers Direct Gas Fired (DGF) zones, Emithermic (Radiant / Convection) zones and Convection zones for:
- Crackers
- Hard or soft biscuits
- Cookies
- Snack cakes
- English muffins
Cracker bakers around the world have entrusted their cracker production to Thomas L. Green ovens for more than 125 years and appreciate this oven’s capacity for repeatable control of time, temperature, humidity, and type of heat transfer.
Reading Bakery Systems offers high-quality commercial cracker production line equipment to customers around the globe, and is focused on innovation, reliability, and legendary service and customer support. Call us at (01) 610-693-5816, or contact us online.