Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, can help you customize industrial equipment and systems to meet the production demands of your New York bakery.
As a long-time global leader in the snack food industry, RBS serves the biscuit, cookie, cracker, pretzel, potato chip, bread snack, sweet goods and pet treat industries. Our range of 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. 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.
The Center provides customers with access to our wealth of expertise in manufacturing, research and development, quality assurance, equipment design, production management and process development from our technical staff, as well as assistance in die design and custom equipment development from our engineering staff.
Industrial Mixing Equipment
Producing large quantities of consistent, uniform dough can be a challenge. Continuous mixing equipment can accurately deliver ingredients to the mixer at rates high enough to help you produce a better quality finished product.
The Exact HDX Continuous Mixer, for example, is a great choice for ultra-high absorption doughs, such as buns, breads, rolls, English muffins and similar products. If you manufacture pretzels, crackers, pizza, pet treats or other wheat-based products, the Exact 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.
Industrial Dough Forming Equipment
For maximum flexibility, Reading Bakery System’s Low Pressure Extruder allows 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, three dimensional shapes by pressing dough into a die roll. The interchangeable die roll is made of engraved brass and 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.
Industrial Baking Ovens
The biscuit, cookie and cracker industry has trusted Thomas L. Green ovens for more than 120 years. The PRISM OVEN is a flexible single-pass baking platform with repeatable control of time, temperature, humidity and type of heat transfer that is designed to enhance product consistency. It features Direct Gas Fired (DGF), Emithermic (Radiant / Convection), and Convection Zones.
When your product line involves pretzels, potato chips and other crisp baked snacks, the flexible Reading Pretzel SPECTRUM OVEN® offers a variety of heat transfer combinations in a single modular design. It features radiation, convection and conduction heat transfer options that are built and controlled as separate heating zones for more precise control of product quality.
To learn more about flexible and cost-effective industrial baking equipment for your New York bakery, contact Reading Bakery Systems today at (01) 610-693-5816 or contact us online.