Reading Bakery Systems is the world leader in manufacturing state-of-the-art cracker production line equipment for bakeries in Canada and around the globe. We can help you simplify your process and improve the quality of your products.
Headquartered in Robesonia, Pennsylvania, Reading Bakery Systems has been at the forefront of industrial baking systems and technology for 125 years.
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.
Continuous Mixing for Crackers
RBS has recently developed continuous mixing for the snack cracker industry. The Exact 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. 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 that is 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 precise, gentle placement of cut sheets provides uniform dough density at both the edges and center of the finished cracker sheet for consistency.
RBS’ complete cracker systems include Gauging Stations that will ensure a gentle reduction in sheet thickness before shape cutting at the Rotary Cutting Station. A Cracker Breaker is also available to precisely divide serrated cracker sheets.
Toppings of all kinds can be easily dispersed by one of our Omega Dispensers. These dispensers 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
The Thomas L. Green PRISM OVEN is a single-pass baking platform that offers the flexibility of recirculation and convection baking zones to deliver uniform quality, color, texture and taste.
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 velocity allow operators to achieve optimal moisture removal from the product for maximum quality assurance.
Maintain the best possible oven conditions by monitoring performance with the industry standard SCORPION® 2 Data Logging Measurement System from Reading Thermal. This powerful tool provides valuable data by measuring temperature, air velocity, heat flux, and humidity in real-time, enabling our customers to optimize the conditions they need to produce the very best crackers.
Reading Bakery Systems’ expertise, innovative research and development, and range of commercial cracker production equipment are unrivaled. If you are interested in producing the best crackers in Canada, get in touch with us at (01) 610-693-5816 to explore our comprehensive range of equipment.