Headquartered in Robesonia, Pennsylvania, Reading Bakery Systems has been at the forefront of industrial baking systems and technology for 125 years. When you need Continuous Mixing equipment or other innovative equipment for your cracker production line, we can help.
At Reading Bakery Systems, we design, engineer, and manufacture the world’s most advanced commercial baking equipment to help you discover more efficient ways of making your products, streamline your processes, and improve your profitability.
Mixing Solutions
The Thomas L. Green Vertical Spindle Mixer is an efficient solution for mixing fermented, unfermented, and rotary moulded dough. The mixing paddles are configurable for different products, and the mixer is an excellent choice for two-stage batch mixing where consistency and repeatability are necessary for product quality control.
To simplify your mixing process and produce large quantities of uniform dough, take advantage of Continuous Mixing, which accurately delivers ingredients to the mixer at rates high enough to help you create a better-quality finished product.
RBS has also developed continuous mixing explicitly for the snack cracker industry. The Exact EX Continuous Mixer uniformly mixes products with various dough moisture levels, reduces lay time, eliminates dough troughs, and reduces labor and energy, thanks to full automation. The EX Mixer offers dough production rates from 100 to 10,000 kg/hour.
Sheeting, Laminating & Other Cracker Solutions
Thomas L. Green 2-roll, 3-roll, or 4-Roll Sheeters produce hole-free sheets at a uniform density critical to automated packaging systems after the oven.
The Thomas L. Green Servo-Cut Sheet Laminator accurately cuts, stacks, and delivers sheets of dough to create unique product textures. The gentle, precise placement of cut sheets ensures consistency and uniform dough density at the edges and center of the finished cracker sheet.
Toppings can be easily dispersed by one of our Omega Dispensers. They can handle a wide range of materials, from uniformly sized to fine-grain to irregular-sized toppings, and have leveling mechanisms that minimize material bridging and clumping.
Oven Solutions
When looking for crackers with uniform quality, color, texture, and taste, consider the Thomas L. Green PRISM OVEN. The single-pass baking platform offers the flexibility of both recirculation and convection baking zones.
For products like crackers that demand consistency, utilize the best of both zones with product development and “cooking” in the direct gas-fired zone and moisture removal and balanced coloring in the convection zone.
Control of the exhaust, air temperature, and circulation speed allows operators to achieve optimal moisture removal from the product for maximum quality assurance.
See It in the Innovation Center
At the heart of RBS is our 30,000-square-foot Science & Innovation Center in Sinking Spring, PA. Our team will help with testing machinery and processing techniques, developing new products, and producing market samples for testing. Customers can explore pilot versions of all Exact Mixer models, as well as an automated bulk ingredient handling system, a horizontal dry blender, gravimetric dry feeders, and mass flow liquid systems.
Find out more about cracker production line Continuous Mixing equipment for industrial bakeries from Reading Bakery Systems. Call us at (01) 610-693-5816 or click here to contact us online.