Have you considered adding the production of healthy baked snacks to your line? Why not take advantage of the innovative range of equipment from Reading Bakery Systems.
Popped Snacks
Popped snacks are healthier and more wholesome than other snacks. They can be made of potato, corn, rice, chickpeas, or a blend of several of these, and most are subjected to heat and pressure until they pop. Oil or frying is not involved.
- Ingredients are fed through a hopper, volumetrically metered, and introduced by a feed-slide into a heated mould.
- The Processor pressurizes ingredients for a short time, allowing moisture to be converted into steam, resulting in expansion or popping.
- The mould is opened slightly, allowing the ingredients to expand and form the product.
- Finished products are ejected onto a conveyor, which leads them to a Cleaning Drum to remove unpopped ingredients and fines and then onto flavoring and packaging.
RBS and Incomec, a Belgian popping/puffing equipment manufacturer, supply customers in the USA and Canada with specialized popped snack equipment. The Popped Snack System will include a Pellex C+ or Cerex Processor, depending on the final product you wish to manufacture and the number of processors you need.
Baked Granola Systems
With more consumers focused on health and wellness today, the popularity of healthy baked snacks such as granola continues to grow. The Granola Production System is built on leading baking technology and unmatched flexibility.
The system includes an AMF Batch Mixer, RBS Omega IV Dispenser with kibbler shafts, and a PRISM Emithermic Oven. For more flexibility, the Omega Dispenser can also be added to a wirecut cookie line. The line has the ability to incorporate topping conveyors after the oven, and a guillotine cutter and slitter for bar applications.
Baked Multi-Crisp Snacks
Baked non-traditional snacks, like multi-crisp crackers and other snacks, have become very popular in the better-for-you category as consumers demand more snacks made with non-traditional gluten-free flours, rice flours, and ancient grains.
The complete Multi-Crisp Baked Snack System enables you to produce a variety of wheat, potato, and corn masa flour crisps on one flexible system. The system can produce between 250-1000 kg/hr of finished product, depending on the number of oven sections after the dough sheeting equipment.
Dough hydration can be a challenge when using gluten-free and other non-traditional flours and RBS’ cutting-edge Hydrobond Technology makes your mixing process more efficient. It instantly blends dry and wet ingredients with unmatched efficiency without adding heat to your dough.
Expanded Science and Innovation Center Services
RBS has expanded our Science & Innovation Center’s equipment testing capabilities by offering new Virtual Trials that provide remote access to product development, equipment testing and demonstration, and production of samples. The benefits of these virtual offerings include no travel costs and reduced coordination and time commitments.
Participants communicate with the RBS team by video conference, view the production floor from wide-angle cameras, capture discrete video and still images, receive reports capturing process settings, and can have product samples shipped for analysis. The RBS Science & Innovation Center in Sinking Spring, Pennsylvania, is currently open and available for in-person product testing.
As you evaluate healthy baked snack production line equipment, visit Reading Bakery Systems to discover the world’s most flexible commercial equipment. Call us at (01) 610-693-5816 or contact us online.