Explore the complete range of industrial bakery equipment from Reading Bakery Systems in Robesonia, Pennsylvania, USA, that is designed to meet your production needs in Moscow.
Reading Bakery Systems is a long-time global leader in the snack food industry. We serve the biscuit, cookie, cracker, pretzel, potato chip, bread snack, sweet goods and pet treat industries. Our range of innovative equipment, expertise, pioneering R&D, and legendary customer service are unrivaled in the industry.
At the heart of RBS is our 30,000 square foot Science & Innovation Center in Sinking Spring, Pennsylvania. Customers can work with our team to test new machinery and processing techniques; research innovations in mixing, forming, baking and drying that can increase profitability; develop new products; validate new ingredients and test ingredient changes; and produce market samples for testing.
Continuous Mixing Technology
Batch mixing can affect the consistency of your finished products by causing dough variations.Continuous mixing has grown in popularity around the world for its ability to continuously produce a more consistent dough.
Our Exact Continuous Mixers come in a variety of sizes that range from 50 to 10,000 kg/hour. Different models are available based primarily on dough moisture levels and number of mixing stages.
They include the Exact MX Continuous Mixer, our most versatile mixer, which is well suited for a wide range of products including pizza, cookies, snacks, batters, icings, and pastes, the Exact EX Continuous Mixer, which is ideal for crackers, pretzels, sweet goods, pet treats and other wheat-based products, and the Exact HDX or High Development Continuous Mixer, which is designed for ultra-high absorption doughs, such as buns, breads, rolls and English muffins.
Dough Forming Innovations
For extruded and co-extruded snacks, the Reading Pretzel Low Pressure (LP) Extruder enables bakeries to create a variety of structural, flat and filled extruded and co-extruded shapes and sticks. It is a more flexible, cost-effective alternative to conventional dough forming and sheeting systems for customers who produce a variety of snack products.
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 engraved brass 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 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 & Drying Solutions
Customers in the global biscuit, cookie and cracker industry have trusted the Thomas L. Green PRISM OVEN for more than a century. The flexible single-pass baking platform offers Direct Gas Fired (DGF) Zones, Emithermic (Radiant / Convection) Zones and Convection Zones and is designed to improve consistency and uniform quality, color, taste and texture.
The Reading Pretzel SPECTRUM OVEN® offers the same flexibility as the PRISM OVEN for baking pretzels, bread snacks, crisps and potato snacks, with a number of different combinations of heat transfer zones in one modular design. Add a separate, optional Multi-Pass Dryer to increase oven speed, production throughput and process control.
When you need industrial bakery equipment for your bakery in Moscow, learn how Reading Bakery Systems can meet your requirements by contacting our European Sales Manager, Joe Pocevicius, at +31-615-510-789, our U.S. headquarters at (01) 610-693-5816, or click here to contact us online.