As a long-time global leader in the snack food industry, Reading Bakery Systems manufactures industrial bakery equipment for customers in Michigan and around the globe, including continuous mixing equipment, forming equipment, and the world’s most advanced commercial oven systems.
Whether you produce biscuits, cookies, crackers, pretzels, potato chips, sweet goods, bread snacks, toaster pastries or pet treats, our Thomas L. Green, Reading Pretzel, and Exact Mixing brands offer innovative commercial baking equipment that is focused on fuel efficiency, maximizing production capacity, floor space, ease-of-use, ease-of-maintenance and cost reduction.
Continuous Mixing
Continuous Mixing is the process of continuously metering ingredients directly into the mixing chamber to generate a continuous stream of mixed product at the exit of the mixer. The mixing may be done in stages to ensure all ingredients are incorporated properly.
The advantages of continuous mixing include:
- Completely automated process
- More precise delivery of raw materials to the mixer
- Consistent finished weight, size and texture
- Even dough hydration
- High production rates with one mixer
- Recipe control and repeatability
- Quick and easy sanitation
- Can be operated with less labor and energy than batch mixing
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. For example, the Exact EX Continuous Mixer which is ideal for crackers, pretzels, pizza, bagels, pet treats, and everything but the lowest viscosity powder/liquid mixtures.
Multi-Crisp Baked Snack System
With the Multi-Crisp Baked Snack System, you can produce a variety of wheat, potato, multi-grain and corn masa flour crisps on one flexible system.
After continuous mixing, the single-reduction 2-Roll Sheeter will produce a continuous and consistent dough sheet and discharge it directly onto the rotary cutter infeed conveyor. The Rotary Cutting Station accurately and continuously cuts discrete product shapes by means of a rotating die assembly. Product pieces are then baked and dried in a convection SPECTRUM OVEN® and dryer system.
The Multi-Crisp System can produce between 250-1000 kg/hr of finished product, with throughput capacity increasing as oven zones are added after the dough sheeting equipment.
Pretzel and Snack System
Our flexible Low Pressure Extruder allows for the creation of pretzel shapes, sticks, braids, sushki, filled sticks and bread snacks on one production line. Unique product shapes can be designed into custom-made extrusion dies, and product changeover is as simple as exchanging one compression head and die for another with a different shape.
Our standard, high volume production lines produce from 400-1000 kg/hr, and can be installed as automatic or manually operated systems.
Wirecut & Soft Cookie System
The Thomas L. Green Wirecut Machine creates a variety of cookies, biscuits and bar products. It is designed to provide piece-weight accuracy and reliability, and is best for nondescript shapes, with or without inclusions.
The PRISM OVEN used in this system is a single-pass, flexible baking platform designed for balanced and consistent baking of a wide variety of products. The PRISM OVEN offers both recirculation and convection baking zones. The combination oven utilizes the best of both zones with the recirculation zone providing product development and “cooking” functions, allowing the convection zones to provide efficiently controlled moisture removal and balanced coloring.
Reading Bakery Systems’ expertise, innovative research and development, and range of industrial bakery equipment are unrivaled. Call us at (01) 610-693-5816 or click here to find out how we can help your Michigan bakery solve its production challenges.