If you are looking for industrial bakery equipment or a complete turnkey system for your commercial bakery in Birmingham, UK, Reading Bakery Systems can customize equipment and systems to meet your production demands.
As a long-time global leader in the snack food industry, Reading Bakery Systems (RBS) has installed hundreds of baking systems worldwide for the production of crackers, biscuits, baked potato chips, cookies, pretzels, bread snacks, baked crisps, pet treats and more.
Continuous Mixers
Simplify your mixing process and eliminate undesirable dough variations caused by batch mixing with Continuous Mixing technology from Exact Mixing by Reading Bakery Systems.
A complete Exact Mixing Continuous Mixing System includes the mixer, blender, materials handling and ingredients metering, as well as the control system that monitors and distributes product between them. Models include:
The Exact Mixing EX Continuous Mixer offers dough production rates of 100 to 10,000 kg/hour. It uniformly mixes dough with a variety of moisture levels and is an excellent choice for gentle kneading of wheat-based products, such as crackers, pretzels, sweet goods and pet treats.
The Exact Mixing MX Continuous Mixer offers dough production rates of 50 to 2,000 kg/hour and is our most versatile mixer. It is well suited for a wide range of products including cookies, snacks, pizza, batters, icings, and pastes.
Dough Forming
For extruded and co-extruded snacks, the Reading Pretzel Low Pressure (LP) Extruder enables bakeries to create a variety of structural, flat and filled extruded and co-extruded shapes and sticks. It is a more flexible, cost-effective alternative to conventional dough forming and sheeting systems for customers who produce a variety of snack products.
For rotary moulded snacks, the Thomas L. Green Rotary Moulder efficiently produces high definition, three dimensional shapes by pressing dough into a die roll. The interchangeable engraved brass die roll can be supplied with segmented rings for simultaneous, multiple shape production.
For sheeted snacks, the Thomas L. Green Sheeter generates a consistent dough sheet, and the Gauging Stations ensure a gentle reduction in sheet thickness prior to shape forming. Scrapless geometric shapes and distinct shapes can be formed by the Rotary Cutting Station.
Baking & Drying Solutions
Customers in the global biscuit, cookie and cracker industry have trusted the Thomas L. Green PRISM OVEN for more than a century. The flexible single-pass baking platform offers Direct Gas Fired (DGF) Zones, Emithermic (Radiant / Convection) Zones and Convection Zones, and is designed to improve consistency and promote uniform product quality, color, taste and texture.
The Reading Pretzel SPECTRUM OVEN® offers the same flexibility as the PRISM OVEN for baking pretzels, bread snacks, crisps and potato snacks, with a number of different combinations of heat transfer zones in one modular design. The convection baking platform promotes reliable, consistent baking. Add a separate, optional Multi-Pass Dryer to increase oven speed, production throughput and process control.
Explore the complete range of industrial bakery equipment available from Reading Bakery Systems. Our solutions are designed to meet your production needs in Birmingham, UK, and around the globe. Contact our European Sales Manager, Joe Pocevicius, at +31-615-510-789, call our USA headquarters at (01) 610-693-5816, or click here to learn more about our unrivaled range of equipment.