If you are interested in manufacturing healthy, tasty snacks that are popped or baked, but not fried, Reading Bakery Systems can supply new product, process and equipment solutions.
Reading Bakery Systems (RBS) in Robesonia, Pennsylvania, is a world leader in commercial baking equipment and technology. We design, engineer and manufacture the world’s most advanced commercial baking equipment to help customers discover more efficient ways of making their products.
With 125-plus years of expertise and an unmatched range of equipment, customers rely on our technologically advanced mixing, forming, and cutting equipment to improve efficiency, quality, volume and profitability.
Popped Snacks
Popped snacks are a healthier, more wholesome snack. They can be made of corn, rice, potato, chickpeas, or a blend of several of these, and most are subjected to heat and pressure until they pop. No oil or frying is involved.
- Ingredients are fed through a hopper, volumetrically metered, and introduced by a feed-slide into a heated mould.
- Ingredients are pressurized by the Processor for a short period of time, allowing moisture to be converted into steam which results in expansion, or popping.
- The mould is opened slightly, allowing the ingredients to expand and form the product.
- Finished products are ejected onto a conveyor, which leads them to a Cleaning Drum to remove unpopped ingredients and fines and then onto flavoring and packaging.
RBS and Incomec, a Belgian manufacturer of popping/puffing equipment, have partnered to supply customers in the USA and Canada with specialized popped snack equipment. The Popped Snack System will include a Pellex C+ or Cerex Processor, depending on the final product you wish to manufacture and the number of processors you need.
Baked Multi-Crisp Snacks
Baked non-traditional snacks, like multi-crisp crackers and other snacks, have become very popular in the better-for-you category as consumers demand more snacks made with non-traditional gluten-free flours, rice flours, and ancient grains.
The complete Multi-Crisp Baked Snack System enables you to produce a variety of wheat, potato 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.
Dough hydration can be a challenge when using gluten-free and other non-traditional flours, and RBS’ cutting-edge Hydrobond Technology improves the efficiency of your mixing process. It 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.
Reading Bakery Systems can supply equipment solutions for your baked and popped snacks and expand your commercial baking capabilities. Call us at (01) 610-693-5816, or click here to learn more.