Reading Bakery Systems (RBS) manufactures technologically advanced industrial bakery equipment for customers in Denmark and around the world, including innovative continuous mixing equipment and the most advanced commercial oven systems.
Improve your products, streamline your processes and maximize your bakery’s profitability with RBS’ industry-leading brands – Thomas L. Green, Reading Pretzel, Reading Thermal and Exact Mixing. No matter which snack foods you produce, we are ready to help you meet your challenges.
Continuous Mixing Innovations
Customers can simplify their mixing process and eliminate the undesirable dough variations caused by batch mixing with Exact Mixing Continuous Mixing technology from RBS.
The Exact Mixing MX Continuous Mixer is our most versatile mixer and is well suited for a wide range of products including pizza, cookies, snacks, batters, icings, and pastes. It is also an ideal first stage mixer for processes that require creme up and pre-blend stages.
The Exact Mixing HDX Continuous Mixer, is an excellent choice for ultra-high absorption doughs, such as buns, breads, rolls, English muffins and similar products.
If you manufacture pretzels, crackers, pet treats or other wheat-based products, the Exact Mixing EX Continuous Mixer uniformly mixes products with a variety of dough moisture levels and is well-suited to all but the lowest viscosity powder/liquid mixtures.
Dough Forming Innovations
The Reading Pretzel Low Pressure Extruder offers exceptional flexibility, enabling you to create a variety of pretzel shapes, sticks, braids, filled sticks and bread snacks on one production line. Product changeover is as simple as exchanging one compression head and die for another one with a different shape.
For rotary moulded snacks, the Thomas L. Green Rotary Moulder efficiently produces high definition, 3-D shapes by pressing dough into a die roll. The interchangeable engraved brass die roll can be supplied with segmented rings for simultaneous, multi-shape production.
The Thomas L. Green Sheeter generates a consistent dough sheet, and 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.
Oven Innovations
The Thomas L. Green PRISM OVEN is a powerful system for uniform baking of products such as hard and soft biscuits, cookies, crackers, English muffins and snack cakes. It employs Direct Gas Fired (DGF) Zones, Emithermic (Radiant / Convection) Zones and Convection Zones, each with a number of options to provide your baked products with uniform quality, color, taste and texture. Customers appreciate this oven’s capacity for repeatable control of time, temperature, humidity and type of heat transfer.
The Reading Pretzel SPECTRUM OVEN® offers radiation, convection and conduction heat transfer options in a single modular design, making it ideally suited to extruded pretzels and snacks, baked snack crisps and pet treats. The SPECTRUM OVEN® features an easy-to-use system that gives the operator complete control of oven temperature, humidity, and product bake time.
Explore the complete range of Reading Bakery Systems industrial bakery equipment to meet your production needs in Denmark. Contact our European Sales Manager, Joe Pocevicius, at +31-615-510-789, our U.S. headquarters at (01) 610-693-5816, or click here for additional information.