Worldwide cracker bakers have trusted Reading Bakery Systems’ Thomas L. Green equipment for more than a century. Our durable, reliable production line systems are ideal for processing fermented or unfermented cracker dough, biscuit dough and other two-stage or proofed-dough products.
Reading Bakery Systems, headquartered in Robesonia, PA, serves snack food manufacturers around the globe. We offer a complete line of mixing, dough handling and forming, baking, drying, and supplemental equipment to help customers meet their challenges.
Continuous Mixing
Batch mixing is imprecise and often leads to dough variations that affect the consistency of your finished products. Reading Bakery Systems has now developed continuous mixing for the snack cracker industry, which offers several advantages:
- Even dough hydration
- Consistent finished weight, size and texture
- No undesirable variations from batch to batch
- Completely automated process
- Recipe control and repeatability
- High production rates with one mixer
- Eliminates chance of contamination
- Can be operated with less labor and energy than batch mixing
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.This mixer offers dough production rates from 100 to 10,000 kg/hour.
Sheeting & Laminating
The 2-roll, 3-roll, or 4-Roll Sheeter will produce a hole-free sheet at a uniform density, critical to automated packaging systems after the oven. The thickness of the sheet produced 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.
Our Thomas L. Green Servo-Cut Sheet Laminator and In-Line Laminator 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.
Baking
Our Thomas L. Green PRISM OVEN, a flexible single-pass baking platform, has helped customers improve consistency with uniform color, taste, texture and quality for more than 120 years.
The oven offers Direct Gas Fired (DGF), Emithermic (Radiant / Convection) and Convection zones. Each zone is available with a number of options to permit the precise combination of radiation, convection heating and conduction, providing the quality conscious baker with repeatable control of time, temperature, humidity and the type of heat transfer.
More Solutions
Complete cracker systems include Gauging Stations to ensure a gentle reduction in sheet thickness prior to 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 distributed by one of our Omega Dispensers. These dispensers can handle a wide variety of topping materials, from uniformly sized to fine-grain to irregular sized toppings, and feature leveling mechanisms that minimize material bridging and clumping.
Call Reading Bakery Systems at (01) 610-693-5816 to explore our extensive range of commercial cracker production line equipment, or click here to contact us online.