Reading Bakery Systems supplies innovative dough forming systems and other equipment for industrial bakeries.
Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, is a long-time global leader in the snack food industry, manufacturing technologically advanced production line equipment and other commercial baking equipment for the biscuit, cookie, cracker, baked snack, and pet treat industries.
We proudly offer the world’s most technologically advanced equipment and systems from our brands:
- Thomas L. Green (which has supplied the biscuit, cracker and cookie industries since 1893);
- Reading Bakery Systems (whose long history of manufacturing expertise dates back to 1947);
- Reading Thermal (which manufactures the SCORPION® 2 Profiling System, a standard in the baking industry); and
- Exact Mixing (the world’s most innovative developer of Continuous Mixing solutions).
Our Versatile Dough Forming Solutions
Sheeters: Thomas L. Green has been a trusted partner to the biscuit, cracker and snack crisps industries for over 125 years, supplying innovative, reliable, and cost-effective sheeting equipment.
Our 2-Roll, 3-Roll and 4-Roll Sheeters produce hole-free sheets of uniform density to ready the dough for forming, lamination or further reduction. Consistent sheet thickness is controlled by the distance between the rolls that compress the dough (which is adjustable).
Extruders: The Reading Pretzel Low Pressure (LP) Extruder enables customers to create a variety of structural, flat and filled extruded and co-extruded shapes and sticks. It was recently redesigned with augers that deliver more product flow with less work.
Our Filled Stick Extrusion System creates sticks filled with soft fillings, such as chocolate, peanut butter or cheese, and the Fried Snack Extruder creates fried snacks such as potato rings, potato sticks, and ethnic noodles and is capable of processing up to 3,000 pounds (1500 kilograms) of dough per hour. The JA High Pressure Extruder produces corn curls and corn ball shapes, onion rings, popcorn and other snack products.
Rotary Moulder: The Thomas L. Green Rotary Moulder efficiently produces high definition, three dimensional shapes by pressing dough into a die roll. Operator controls are intuitive and allow for complete automation of the moulding process.
Rotary Cutting Station: The Thomas L. Green Rotary Cutting Station accurately and continuously cuts distinct product shapes out of a single dough sheet. An integrated conveyor system moves product through - and is pressured against - a rotating die assembly. Operators can adjust the pressure on the dough sheet during operation to ensure a thorough cut and consistent piece production.
See the Equipment in the Innovation Center
At the heart of RBS is our 30,000 square foot Science & Innovation Center in Sinking Spring, Pennsylvania, USA. 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.
For more information about dough forming systems for industrial bakeries, call us at (01) 610-693-5816 or contact us online.