As you evaluate equipment suppliers to meet the needs of your industrial bakery in Canada, consider Reading Bakery Systems. We design, engineer, and manufacture the world’s most advanced equipment to help you discover more efficient ways of making your products, streamline your processes, and maximize your profitability.
Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, USA. designs, engineers, and manufactures innovative equipment for the production of crackers, biscuits, pretzels, bread and buns, cookies, baked snacks, pet treats and more, and can help you produce high-quality products while reducing labor and cutting costs.
Continuous Mixing Equipment
Consistency is the backbone of consumer loyalty. Consider our continuous mixing technology when you are interested in producing a more consistent dough than can typically be achieved with batch mixing.
Exact Continuous Mixers come in a range of sizes, from 50 to 10,000 kg/hour. They include the Exact MX Continuous Mixer, our most versatile mixer, which is ideal for products such as pizza, cookies, snacks, batters, icings, and pastes; the Exact EX Continuous Mixer, which is well-suited to 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 breads, buns, rolls and English muffins,
Flexible Ovens
Trusted by the biscuit, cookie, and cracker industry for over a century, the Thomas L. Green PRISM OVEN is a flexible single-pass baking platform that is designed to improve product consistency. It features Direct Gas Fired (DGF), Emithermic (Radiant / Convection), and Convection Zones.
The Reading Pretzel SPECTRUM OVEN® offers the same flexibility for baking pretzels, potato chips and other crisp baked snacks. Radiation, convection and conduction heat transfer options are built and controlled as separate heating zones to provide more precise control of product quality.
Additional Equipment
RBS is also proud to offer an extensive range of other equipment for dough handling and forming between the mixer and the oven.
For extruded and co-extruded products, the Low Pressure (LP) Extruder is designed for consistent and accurate production of a wide range of structural, flat, and filled extruded shapes and sticks. Also, explore the Thomas L. Green Rotary Moulder, which efficiently produces high definition, three-dimensional rotary moulded shapes.
See It in the Innovation Center
At the heart of RBS is our 30,000 square foot Science & Innovation Center in Sinking Spring, PA. 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.
As suppliers of industrial bakery equipment, Reading Bakery Systems’ expertise, innovative research and development, and range of equipment are unrivaled. We would be happy to customize a system for your commercial bakery in Canada. Contact our U.S. headquarters at (01) 610-693-5816, or click here for more information.