Reading Bakery Systems’ line of industrial cracker making equipment is unrivaled. Our modern, high-volume systems enable customers to create straight sheeted, dual sheeted and laminated crackers during the manufacturing process. Continuous mixing technology is also now available for making crackers.
As long-time global leaders in the snack food industry, Reading Bakery Systems has been at the forefront of commercial baking systems and technology for over a century. Our Thomas L. Green brand has supplied customers with efficient, reliable and cost-effective equipment since 1893.
We understand how global on-site training, a quick response time, and outstanding technical support services can make the difference between simply making crackers and making the best crackers in the industry.
Mixing
Batch mixing is imprecise and often leads to dough variations that affect the consistency of your finished products. Reading Bakery Systems has now developed continuous mixing for the snack cracker industry, which offers several advantages:
- No undesirable variations from batch to batch
- Consistent finished weight, size and texture
- Even dough hydration
- Recipe control and repeatability
- High production rates with one mixer
- Completely automated process
- Eliminates chance of contamination
- Can be operated with less labor and energy than batch mixing
The Exact EX Continuous Mixer uniformly mixes products with a variety of dough moisture levels, reduces lay time, eliminates dough troughs, and reduces labor and energy thanks to full automation. This mixer offers dough production rates from 100 to 10,000 kg/hour.
Sheeting
Thomas L. Green sheeting systems range from 600mm to 1.5m in width, with production volumes from 200 to 5500 kg/hr depending on oven length, width and product type.
The 2-roll, 3-roll, or 4-Roll Sheeter will produce a hole-free sheet at a uniform density, critical to automated packaging systems after the oven. The thickness of the sheet produced is controlled by the distance between the rolls (which is adjustable). The rolls compress the dough into a single sheet with consistent characteristics and thickness.
Laminating
Our Thomas L. Green Servo-Cut Sheet Laminator and In-Line Laminator accurately cut, stack and deliver sheets of dough for unique product textures. The precise and gentle placement of cut sheets provides uniform dough density at both the edges and center of the finished cracker sheet for consistency.
Baking
The cracker industry has trusted Thomas L. Green ovens for more than 120 years. The PRISM OVEN is a flexible single-pass baking platform designed to enhance product consistency. The oven offers Emithermic, Direct Gas Fired (DGF) and Convection zones for balanced and consistent quality, color, taste and texture of crackers, cookies and biscuits.
Make the most of both zones with product development and “cooking” in the Emithermic zone and efficient moisture removal and coloring in the convection zone. Customers appreciate the oven’s capacity for repeatable control of time, temperature, humidity and type of heat transfer.
We encourage you to get in touch with Reading Bakery Systems at (01) 610-693-5816 to learn more about our extensive line of industrial cracker production equipment, or click here to contact us online.