Reading Bakery Systems (RBS) manufactures a complete line of mixing, dough handling and forming, baking, drying, and supplemental industrial bakery equipment that is designed to help Chicago bakers meet their process and production challenges.
RBS has been at the forefront of commercial baking systems and technology for more than 120 years. We serve customers in the global food service and bakery industries, providing superior systems for the production of biscuits, cookies, crackers, pretzels, sweet goods, baked potato chips, bread snacks, baked crisps, pet treats and more.
Continuous Mixing
Batch mixing often lacks precision and can lead to dough variations that affect the consistency of your finished products. Continuous mixing has grown in popularity for its ability to produce large quantities of uniform dough.
Our Exact Continuous Mixers come in many sizes, ranging from 100 to 10,000 kg/hour, and include the Exact EX Continuous Mixer, which is ideal for crackers, pretzels, pizza, sweet goods, pet treats and other wheat-based products, the Exact HDX or High Development Continuous Mixer, which is designed for ultra-high absorption doughs, such as buns, breads, rolls and English muffins, and the Exact MX Continuous Mixer, which offers intense, efficient mixing using a cutting action for products requiring high energy mixing..
Dough Forming
For extruded and co-extruded products, 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 products, 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.
Baking & Drying
Global biscuit, cookie and cracker industry customers have trusted the Thomas L. Green PRISM OVEN since 1893. The single-pass baking platform improves consistency and promotes 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 features operator-controlled air temperature, circulation speed, exhaust, and moisture removal for reliable, consistent baking. The addition of an optional SPECTRUM Multi-Pass Dryer will increase oven speed, production throughput and process control.
As suppliers of industrial bakery equipment, Reading Bakery Systems’ expertise, innovative research and development, and range of equipment are unrivaled. We would be happy to customize a system for your commercial bakery in the Chicago area to fit your unique needs. Call us at (01) 610-693-5816 or click here to find out more about our innovative products.