As manufacturers of innovative industrial bakery machines, Reading Bakery Systems can customize equipment for your bakery that meets your needs.
Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, USA, has offered high-quality solutions to customers in the global food and snack industries for 125 years, providing reliable and efficient systems for the production of cookies, crackers, biscuits, pretzels, baked potato chips, bread snacks, baked crisps, pet treats and more.
Continuous Mixing
Batch mixing has been the primary mixing method in the bakery industry for many years. However, newer technologies developed over the last 20 years have made it possible to produce as much as 20,000 pounds of dough per hour on an as-needed basis with the help of modern bulk handling and metering technologies.
The advantages of continuous mixing include:
- More precise delivery of raw materials to the mixer
- Improved consistency of weight, size and texture
- High production rates with one mixer
- Even dough hydration
- Elimination of dough troughs
- Recipe control and repeatability
- Completely automated process
Exact Continuous Mixers come in a variety of sizes, ranging from 50 to 10,000 kg/hour. Models include:
- Exact MX Mixer – Intense mixing action for products requiring high energy mixing.The MX Mixer is our most versatile mixer and is suitable for a wide range of products, such as pizza, cookies, snacks, batters, icings, and pastes.
- Exact EX Mixer – Gentle kneading for low-absorption, stiff, wheat-based doughs. The EX Mixer uniformly mixes products where dough moisture levels range from very low to very high, such as crackers, pretzels, bagels, sweet goods and pet treats, and does not generate excessive heat.
- Exact HDX Mixer –High development mixing for ultra-high absorption doughs. It is ideal for products such as buns, breads, English muffins and similar products, and is designed to manufacture highly developed dough at low temperatures.
Baking & Drying
Customers in the global biscuit, cookie and cracker industry have trusted the Thomas L. Green PRISM OVEN for more than a century. The single-pass baking platform is designed to improve consistency and promote 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.
Add an optional Reading Pretzel Multi-Pass Dryer to increase oven speed, production throughput, and process control.
Looking for a Complete Turnkey System?
RBS also manufactures and installs turnkey production systems with the latest technology to efficiently and profitably produce baked snacks. Our systems create sheeted and rotary moulded products and have the flexibility to integrate batch or continuous mixing.
The modern, high volume Cracker System, for example, enables you to create straight sheeted, dual sheeted and laminated crackers. Sheeting systems can range from 600mm to 1.5m in width, and production volumes range from 200-5500 kg/hr depending on oven length, width and product type.
The Multi-Crisp Baked Snack System enables you to produce a variety of wheat, potato, multi-grain and corn masa flour crisps on one flexible system. The system can produce between 250-1000 kg/hr of finished product, depending on the number of oven sections after the dough sheeting equipment.
As industrial bakery equipment manufacturers, Reading Bakery Systems offers machines designed to meet the production needs of customers around the globe. Contact our headquarters in the USA at (01) 610-693-5816, or click here to contact us online.