Reading Bakery Systems supplies industrial cookie making equipment and complete turnkey systems for the production of a wide variety of products. Our range of batch and continuous mixers, dough forming equipment and commercial ovens, has been unrivaled in the industry for more than 120 years.
If you are thinking about replacing your cookie-baking equipment, or scaling up your level of production, Reading Bakery Systems provides the technology and innovation needed to improve your entire process. Our cookie production lines create a variety of wirecut and rotary moulded products and have the flexibility to handle production volumes ranging from 200-3600 kg/hour.
Mixing Consistency
Thomas L. Green cookie systems are designed to be fed manually or automatically from a batch or Continuous Mixer.
For cookies and other products that require ingredients to be blended before adding most of the flour, the LDX Continuous Mixer is an excellent choice. In the first mixing stage, it combines all minor ingredients with some of the flour and also cuts in the fat. In the final stage, the remaining flour is added to create the final dough. This mixer offers dough production rates from 1,500 to 7,500 kg/hour.
Have you considered continuous mixing? Producing consistent, uniform dough can help you improve your production process. The advantages include:
- more precise delivery of raw materials to the mixer
- eliminates mixer loading errors
- equipment takes up less space
- at higher dough production rates, the cost is equal to or less than that of the batch mixer
- quick and easy sanitation
- automated operation reduces labor costs
Forming Consistency
The Thomas L. Green Wirecut Machine provides piece-weight accuracy and reliability, and is best for nondescript shapes, with or without inclusions. This machine can be used to create a variety of cookies, biscuits and bar products, and can be positioned over the transfer belt or oven band, so it can be removed from the production line without disrupting the conveyor system. It uniformly cuts individual shapes at up to 150 cuts per minute.
Cookie Baking Consistency
The Thomas L. Green PRISM OVEN is ideally suited for cookie, cracker and biscuit production with a single-pass baking platform designed to enhance consistency and deliver uniform quality, color, taste and texture. The PRISM OVEN offers both recirculation and convection baking zones. The combination oven utilizes the best of both zones with the recirculation zone providing product development and “cooking” functions, allowing the convection zones to provide efficiently controlled moisture removal and balanced coloring.
If you would like to find out more about cookie baking and how we can help improve your process, we invite you to visit the Reading Bakery Systems Science & Innovation Center where you can test our latest new equipment and techniques.
At Reading Bakery Systems, we understand the dynamic nature of the global snack food industry and are a leading manufacturer of industrial cookie making equipment. We specialize in batch and continuous mixers, the world’s most advanced commercial oven systems, and a wide range of dough handling, dough forming, and ancillary equipment that is unmatched in the industry. Call us at (01) 610-693-5816 or click here to find out more.