Reading Bakery Systems offers state-of-the-art industrial bakery equipment to customers in Switzerland and around the globe, and is focused on innovation, reliability, and legendary service and customer support.
Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, serves the biscuit, cookie, cracker, pretzel, baked potato chip, bread snack, sweet goods and pet treat industries. We can help you customize equipment and systems to meet your production demands.
At the heart of RBS is our 30,000 square foot Science & Innovation Center in Sinking Spring, Pennsylvania, USA. 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 Solutions
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 Solutions
When you need exceptional extrusion machinery that offers high quality and precision, the solutions from RBS are designed and engineered to meet your production needs.
The Reading Pretzel Low Pressure (LP) Extruder enables you to create a variety of structural and flat extruded and co-extruded shapes and sticks on one production line. It is a flexible alternative to conventional dough forming and sheeting systems.
The Reading Pretzel Filled Stick Extrusion System creates sticks filled with soft fillings, such as cheese, chocolate, and peanut butter. The product rope that is produced is cut into equal length sticks or nuggets by a downstream Guillotine Cutter.
Baking & Drying Solutions
Global biscuit, cookie and cracker industry customers have trusted the Thomas L. Green PRISM OVEN since 1893. The single-pass baking platform improves consistency and promotes uniform product 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. The convection baking platform features operator-controlled air temperature, circulation speed, exhaust, and moisture removal for reliable, consistent baking. The addition of an optional SPECTRUM Multi-Pass Dryer will increase oven speed, production throughput and process control.
Explore the complete range of Reading Bakery Systems industrial bakery equipment to meet your production needs in Switzerland. Contact our European Sales Manager, Joe Pocevicius, at +31-615-510-789, our U.S. headquarters at (01) 610-693-5816, or click here for additional information.