Reading Bakery Systems is ready to help you meet your process and product challenges in the United Kingdom with innovative thinking and high-quality industrial baking equipment.
As a long-time global leader in the snack food industry, we proudly offer the world’s most advanced equipment from Thomas L. Green, which has supplied the biscuit, cracker and cookie industries since 1893, Reading Pretzel (the forerunner of Reading Bakery Systems), whose long history of oven manufacturing expertise dates back to 1947, and Exact Mixing, the world’s most innovative developer of Continuous Mixing solutions.
Continuous Mixing Technology
To simplify your mixing process and produce large quantities of consistent, uniform dough, consider Continuous Mixing, which accurately delivers ingredients to the mixer at rates high enough to help you produce a better quality finished product.
Our Exact Continuous Mixers come in all sizes, ranging from 100 to 10,000 kg/hour, and are available based primarily on dough moisture levels or dough mixing stages, for example:
- Exact EX Continuous Mixer is an excellent choice for low-absorption, stiff, wheat-based doughs, such as crackers, bagels, pretzels, pizza, sweet goods and pet treats.
- Exact HDX Continuous Mixer is well-suited to ultra-high absorption doughs for buns, breads, rolls, English muffins or tortillas.
- Exact LDX Continuous Mixer is ideal for cookies and other products that require two-stage mixing.
- Exact MX Continuous Mixer offers intense mixing for products requiring high energy mixing, such as icings, cremes, batters and fillings.
- Exact FX Continuous Mixer is a high-intensity mixer that can be used to produce potato-, corn- and rice-based products and specialty baked snacks, such as fabricated potato chips.
Oven Technology
The Thomas L. Green PRISM OVEN is a flexible single-pass baking platform that offers Direct Gas Fired (DGF) zones, Emithermic (Radiant / Convection) zones and Convection zones for cookies, crackers and biscuits to provide balanced and consistent quality, color, taste and texture.
The Reading Pretzel SPECTRUM OVEN® offers radiation, convection and conduction heat transfer options in a single modular design and is the ideal oven for baked potato chips, baked crisps, extruded pretzels, bread snacks and pet treats. The convection baking platform features operator-controlled air temperature, circulation speed, exhaust, and moisture removal for reliable, consistent baking of snacks.
Science & Innovation Center
A visit to the 30,000 square foot Reading Bakery Systems Science & Innovation Center is an excellent way to test out a variety of dough mixing and forming processes, ovens, and a complete process line for making biscuits, crackers, baked snacks, pretzels, and many other food products.
Customers can confidentially:
- Demonstrate new processes
- Validate ingredients and test ingredient changes
- Test new machinery and processing techniques
- Research innovations in mixing, forming, baking and drying to maximize profitability
- Conduct feasibility trials
- Produce samples for test marketing
The Innovation Center is located in Sinking Spring, Pennsylvania, near the Reading Bakery Systems manufacturing plant. This close proximity provides access to a fully equipped manufacturing and fabrication facility for machinery modifications needed prior to or during customer trials.
Reading Bakery Systems would be happy to customize a system for your commercial bakery in the United Kingdom to fit your unique needs. Contact our agent, Arrow Design Services Ltd., in Peterborough, England at +44 (0)1733 567890, call our headquarters at (01) 610-693-5816, or click here to learn more about our innovative industrial bakery equipment.