Cracker bakers all over the world have trusted Thomas L. Green equipment from Reading Bakery Systems’ for more than 120 years. We can help you reduce costs and produce consistent, high-quality products.
Reading Bakery Systems, headquartered in Robesonia, PA, serves snack food manufacturers around the globe. We offer a complete line of mixing, dough handling and forming, baking, drying, and supplemental equipment that helps customers meet their challenges when processing fermented or unfermented cracker dough, biscuit dough and other two-stage or proofed-dough products.
Mixing Equipment
Reading Bakery Systems has now developed continuous mixing for the snack cracker industry. The Exact EX Continuous Mixer uniformly mixes products with a variety of dough moisture levels, reduces lay time, eliminates dough troughs, and reduces labor and energy thanks to full automation.This mixer offers dough production rates from 50 to 10,000 kg/hour and offers several advantages:
- No undesirable variations from batch to batch
- Consistent finished weight, size and texture
- Even dough hydration
- High production rates with one mixer
- Completely automated process
- Recipe control and repeatability
- Eliminates chance of contamination
- Can be operated with less labor and energy than batch mixing
Sheeting & Laminating Equipment
The process begins with a 2-roll, 3-roll, or 4-Roll Primary Sheeter to produce a hole-free sheet at a uniform density, critical to automated packaging systems after the oven.
Our Thomas L. Green Servo-Cut Sheet Laminator and In-Line Laminator accurately cut, stack and deliver sheets of dough for unique product textures. The precise and gentle placement of cut sheets provides uniform dough density at both the edges and center of the finished cracker sheet for consistency. Dough sheeters may be installed to the side, or directly above, the Laminator for a compact and efficient production layout.
Baking Equipment
Our Thomas L. Green PRISM OVEN, a flexible single-pass baking platform, has helped customers improve consistency with uniform color, taste, texture and quality for more than 120 years.
The oven offers Direct Gas Fired (DGF), Emithermic (Radiant / Convection) and Convection zones. Each zone is available with a number of options to permit the precise combination of radiation, convection heating and conduction, providing the quality conscious baker with repeatable control of time, temperature, humidity and the type of heat transfer.
Other Solutions
Complete cracker systems include Gauging Stations that will ensure a gentle reduction in sheet thickness prior to shape cutting at the Rotary Cutting Station. A Cracker Breaker is also available to precisely divide serrated cracker sheets.
Easily distribute toppings of all kinds with one of our Omega Dispensers. They will handle a wide variety of topping materials, from uniformly sized to fine-grain to irregular sized toppings, and feature leveling mechanisms that minimize material bridging and clumping.
Call Reading Bakery Systems at (01) 610-693-5816 to learn more about our extensive range of industrial bakery equipment for crackers, or contact us online.