Whether you currently produce extruded direct expanded snacks or plan to extend your product portfolio, look no further than Reading Bakery Systems for top-of-the-line manufacturing equipment.
Reading Bakery Systems,headquartered in Robesonia, Pennsylvania, manufactures technologically advanced equipment, such as Exact Continuous Mixing equipment, that accurately delivers dough to your snack production line, and the world’s most advanced commercial oven systems by Thomas L. Green and Reading Pretzel, that are engineered to help customers around the globe meet their production demands.
What Are Direct Expanded Snacks?
Direct expanded products are so-named because they are formed on an extruder and expand immediately when they emerge from the die. Only drying or frying are required to reduce the moisture content and ready them for consumption.
Direct expanded snacks are puffy, crunchy snacks made primarily from cereal ingredients, such as rice, corn and potato. Wheat is less common because the gluten hinders the expansion of the product.
The ready-to-eat snacks come in a variety of simple shapes, including curls, balls, rings, animals and stars, and are often textured and coated with salt, spices, or cheese to make them tasty and fun.
Expanded Snack System
The RBS Expanded Snack System optimizes output and efficiency to improve your products and your process, enabling you to produce corn curls and corn ball shapes, popcorn, onion rings, and more!
The High-Pressure Extruder mixes and cooks ingredients to produce expanded shapes, including curls, popcorn shapes, rings, and balls. Its flexible design provides for quick and easy changeover of the screws, barrels and product dies, allowing for a wide variety of products with interesting textures and flavors in different shapes.
The Tumble Dryer reduces the moisture of the product to the proper, finished level, typically 1.5-4%. For many applications, this dryer is capable of handling product from two extruders at once. Air circulation, speed, and temperature control are automatic, and drying time can be adjusted during operation to ensure quality control.
Explore New Technology
Reading Bakery Systems has been an international leader in commercial baking equipment and technology for more than a century. We developed the industry’s first low pressure extruder and dies for the production of pretzels and other extruded snacks in the early 1950s, a key technological development that helped change the shape of the industry.
If you are uncertain about which equipment may be right for your products, visit with our team at the Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania.
The 30,000-square-foot Innovation Center is a unique, fully equipped and licensed food processing research and development facility that is used to demonstrate our equipment and by customers and industry partners to confidentially:
- Demonstrate new processes
- Test new machinery and processing techniques
- Validate ingredients and test ingredient changes
- Research innovations in mixing, forming, baking and drying to maximize profitability
- Produce market and trade show samples for testing
Test your products and processes on our single screw extrusion system and other process equipment, such as continuous mixing, caustic cooking, and convective or radiant baking, that are designed to help you create innovative snack products and maximize profitability.
To learn more about our manufacturing equipment for extruded direct expanded snacks, get in touch with Reading Bakery Systems today at (01) 610-693-5816 or contact us online.