Reading Bakery Systems is an innovative leader in the baked snack food industry, providing high quality industrial bakery equipment for customers in Chile, throughout South America and around the world.
Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, USA, has been at the forefront of commercial baking systems and technology for more than 120 years. We serve the global food service and bakery industries, providing superior equipment for the production of biscuits, cookies, crackers, pretzels, sweet goods, baked potato chips, bread snacks, baked crisps, pet treats and more.
Mixing Solutions
The Thomas L. Green Vertical Spindle Mixer is suitable for biscuit, cookie and cracker products, and doughs that require a two-stage mixing process with a fermentation period in between. The mixer allows the same dough to be mixed twice and stay in the same trough throughout the process.
Simplify your mixing process and eliminate the undesirable dough variations caused by batch mixing with Continuous Mixing technology from Exact Mixing by Reading Bakery Systems. Models include:
- The Exact EX Continuous Mixer 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, pizza, sweet goods and pet treats. (Dough production rates: 100 to 10,000 kg/hour)
- The Exact HDX or High Development Continuous Mixer is designed to manufacture highly developed dough at low temperatures. It is ideal for products such as buns, breads, English muffins and similar products. (Dough production rates: 1,500 to 10,000 kg/hour)
- The Exact MX Continuous Mixer offers intense, efficient mixing using a cutting action for products requiring high energy mixing. This mixer offers dough production rates from 50 to 2,000 kg/hour.
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.
Baking & Drying Solutions
With the Reading Pretzel SPECTRUM OVEN®, customers who produce pretzels, bread snacks, crisps, and potato snacks will benefit from a variety of heat transfer combinations in one modular design.
The convection baking platform features operator-controlled air temperature, circulation speed, exhaust, and moisture removal for reliable, consistent baking of snacks. Add an optional Multi-Pass Dryer to increase oven speed, production throughput and process control.
When you manufacture biscuits, cookies or crackers, the Thomas L. Green PRISM OVEN is an excellent choice. The single-pass baking platform is designed to improve product quality and consistency.
More Baking Solutions
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 die roll is made of engraved brass and 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.
Reading Bakery Systems offers an unsurpassed range of innovative industrial bakery equipment. We would be happy to customize a system for your commercial bakery in Chile to meet your unique needs. Contact us at our headquarters in Robesonia, Pennsylvania at (01) 610-693-5816, or click here to find out more about our products.