Reading Bakery Systems offers high-quality industrial bun production equipment and other baking equipment to customers around the globe, and is focused on innovation, reliability, and legendary service and customer support.
Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, has been a leader in commercial baking systems and technology for 125-plus years. We provide reliable and efficient systems for the production of bread, bread snacks, buns, rolls, cookies, biscuits, pretzels, crackers, baked potato chips, baked crisps, pet treats, and more.
Our industry-leading brands – Thomas L. Green, Reading Pretzel, Reading Thermal, and Exact Mixing – offer production lines capable of a wide range of snack products, innovative continuous mixing systems, and oven profiling services. We can help you meet your unique challenges.
Continuous Mixing Solutions
The Exact Mixing HDX Continuous Mixer was explicitly developed to manufacture ultra-high absorption, highly developed dough at low temperatures, such as bread, buns, hot dog and hamburger buns, hard rolls, English muffins, tortillas, and multi-grain products.
This two-stage High Development Continuous Mixer first mixes all ingredients into a uniform mass with a twin-screw mixer. Then, in a separate section, the dough is kneaded to the proper development level with a single-screw mixer.
Thorough mixing action quickly develops strong bonds in gluten strands. Peak development and consistent delivery of dough at the optimum temperature is achieved through a precise combination of speeds in the mixing and developing sections of the system.
The mixer provides uninterrupted and precise ingredient metering to the mixer and eliminates the chance of contamination because the dough is never exposed to the environment. It offers dough production rates of 1,500 to 10,000 kg/hour.
A complete Exact Mixing Continuous Mixing System includes the mixer, blender, materials handling and ingredients metering, as well as the control system that monitors and distributes product between them.
Mixers are designed using Loss-in-Weight technology – the most accurate feeding technology available. And all metering and mixing procedures are monitored and initiated by the control system so the operator is always able to confirm and modify as needed.
We provide complete systems, testing and installation supervision for both straight dough and liquid ferment systems.
To improve the efficiency of your mixing process, consider our cutting-edge Hydrobond Technology, which instantly blends dry and wet ingredients with unmatched efficiency and without adding heat to your dough.
Oven Solution
The Thomas L. Green PRISM OVEN is a single-pass, flexible baking platform designed for balanced and consistent baking of a wide variety of breads and snack cakes as well as hard and soft biscuits, cookies, crackers.
The oven offers direct gas-fired, convection, and combination radiant/convection baking zones, and each zone is available with a variety of options that will create a cost-effective system with a combination of radiation, convection heating and conduction.
Call us at (01) 610-693-5816, or click here to contact us online to explore how state-of-the-art equipment from Reading Bakery Systems could benefit your bun production lines.