Reading Bakery Systems is a world leader in the manufacture of technologically advanced industrial bakery equipment for customers in the snack food industry in Ireland and around the world.
Improve your products, streamline your processes and maximize your profitability with Reading Bakery Systems’ industry-leading brands – Thomas L. Green, Reading Pretzel, Reading Thermal and Exact Mixing. No matter which type of snack foods you produce, we are ready to help you meet your process and product challenges.
Mixing Technology
Batch mixing can lead to dough variations that affect the consistency of your finished products. Continuous mixing has grown in popularity for its ability to continuously produce a more consistent dough.
The advantages of continuous mixing include:
- More precise delivery of raw materials to the mixer
- Improved consistency of weight, size and texture
- Elimination of dough troughs
- Recipe control and repeatability
- Completely automated process
Exact Continuous Mixers come in a variety of sizes, ranging from 100 to 10,000 kg/hour. Different models are available based primarily on dough moisture levels and number of mixing stages.
They include 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 EX Continuous Mixer, which is ideal for crackers, pretzels, pizza, sweet goods, pet treats and other wheat-based products.
Dough Forming
Reading Bakery System’s Low Pressure Extruder enables 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.
The Thomas L. Green Rotary Moulder efficiently produces high definition, 3D rotary moulded snacks by pressing dough into a die roll. The interchangeable 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 Technology
The Reading Pretzel SPECTRUM OVEN® offers radiation, convection and conduction heat transfer options in a single modular design, making it ideally suited for balanced and consistent baking of extruded pretzels and snacks, baked snack crisps from potato, wheat, multi-grain or corn masa flour doughs, and pet treats.
A separate optional SPECTRUM Multi-Pass Dryer provides faster oven speeds, greater production throughput, and more process control. The Dryer efficiently reduces product core moistures, improving overall quality and storage characteristics.
The Thomas L. Green PRISM OVEN has been trusted in the biscuit, cookie and cracker industry for more than a century. The flexible single-pass baking platform offers Direct Gas Fired (DGF) Zones, Emithermic (Radiant / Convection) Zones and Convection Zones.
Explore the complete range of Reading Bakery Systems industrial bakery equipment to meet your production needs in Ireland. Contact our agent, Arrow Design Services Ltd., in Peterborough, England at +44 (0)1733 567890, call our Pennsylvania headquarters at (01) 610-693-5816, or click here to learn more.