If you are looking for bakery industry innovation, consider the state-of-the-art equipment available from Reading Bakery Systems. Customers around the globe rely on our new technology that helps improve efficiency, quality, volume and profitability.
Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, is the leading manufacturer of innovative, reliable, and high-volume processing systems for the global food manufacturing industry, with particular focus on baked snack production systems.
Dough Hydration Innovations
Explore our cutting-edge Hydrobond Technology that instantly blends dry and wet ingredients with unmatched efficiency and without adding heat to your dough.
The dough is mixed on a particle-to-particle basis, based on the principle that mixing smaller amounts of liquid and dry ingredients together at one time is more efficient and results in more uniformly hydrated dough.
Hydrobond Technology can be used with a continuous mixer or with a pre-hydration system to mix flour, minors and water directly into a brew holding tank. It can also be retrofitted to existing systems.
Ingredients Metering Innovations
The ability to accurately and consistently meter ingredients into a continuous mixer is critical to the quality and consistency of the product at the mixer discharge. Exact Continuous Mixers are designed using gravimetric Loss-in-Weight technology – the most accurate feeding technology available. The technology provides precise, uninterrupted dry ingredient metering to the Mixer.
Low Pressure Extrusion Innovations
Completely redesigned to improve safety, efficiency and ease of cleaning, the Reading Pretzel Low Pressure (LP) Extruder enables consistent and accurate production of a wide array of products including hard pretzel shapes, sticks, braids, sushki and co-extruded products. Product changeover is as simple as exchanging one compression head and die for another one with a different shape.
Our Newest Turnkey Production Systems
RBS manufactures and installs complete turnkey production systems that feature the latest technology and can help you efficiently and profitably produce your snack products. These systems are very flexible and can integrate batch or continuous mixing.
The modular Stackable Fried Chip System is designed to reliably and efficiently produce fabricated stackable chips. A single-reduction, 2-Roll Sheeter produces a continuous dough sheet that is discharged directly onto the Rotary Cutter infeed conveyor. The die roll on the Rotary Cutter separates the dough sheet into distinct shapes.
Our extrusion-based Fried Potato Ring System is ideal for the flexible, efficient, high volume production of extruded fried snacks, such as the popular fried potato ring product. It is capable of producing finished product at 200-1000 kg/hour.
RBS and Incomec, a Belgium-based manufacturer of popping/puffing equipment, have partnered to supply customers in the U.S. and Canada with specialized popped snack equipment. Our Popped Snack System will include a Pellex C+ or Cerex Processor depending on the final product you intend to produce.
See the Equipment in Action
At the heart of RBS is our 30,000 square foot Science & Innovation Center in Sinking Spring, PA. Customers can work with our team to test new machinery and processing techniques; research innovations in mixing, forming, baking and drying that can increase profitability; develop new products; validate new ingredients and test ingredient changes; and produce market samples for testing.
The wide variety of snack equipment innovations from Reading Bakery Systems will handle all aspects of your manufacturing process. Call us at (01) 610-693-5816 or contact us online to learn more about the bakery industry’s most advanced commercial baking products.