As leading suppliers of the world’s most advanced production line equipment for crackers, Reading Bakery Systems can help you reduce costs and produce consistent, high-quality crackers with innovative equipment that is suitable for all parts of your manufacturing process.
Headquartered in Robesonia, Pennsylvania, our goal at Reading Bakery Systems (RBS) is to help customers around the globe meet their unique challenges and take their cracker production to the next level.
Our service and technical support teams are ready to travel to sites around the world to guide you through the installation of new processing lines and train plant personnel on maintenance and safety issues. Our outstanding support services can make the difference between simply making crackers and making the best crackers in the industry.
Continuous Mixing Equipment
Batch mixing is not precise and commonly 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 50 to 10,000 kg/hour.
Sheeting Systems
Sheeting systems can range from 600mm to 1.5m in width, and production volumes range from 200-5500 kg/hr depending on oven length, width and product type.
The Thomas L. Green 2 Roll Sheeter creates a consistent dough sheet ready for dough forming or further reduction. Two powered stainless steel rolls rotate toward one another and draw unprocessed dough from the hopper. The thickness of the sheet produced is controlled by the distance between the rolls and can be adjusted during production to accommodate the type of dough and the requirements of the downstream equipment.
The Thomas L. Green 3-Roll Sheeter generates a consistent dough sheet ready for further thickness reduction or lamination. Two forcing rolls draw the dough into the pressurized cavity between the three rolls, and the dough is compacted and discharged as a continuous sheet. The thickness of the dough sheet is changed by adjusting the gap between the front top and lower sheeter rolls.
The Thomas L. Green 4-Roll Sheeter generates a consistent, hole-free dough sheet ready for further thickness reduction or lamination. The upper set of rolls is grooved to provide positive dough feed from the dough hopper, and the lower rolls can be smooth or grooved depending on the application. The 4-Roll Sheeter can be floor-mounted or positioned above a laminator to save space.
Ovens
The cracker industry has trusted Thomas L. Green ovens for more than 120 years. The PRISM OVEN is a flexible single-pass baking platform that offers Direct Gas Fired (DGF) zones, Emithermic (Radiant / Convection) zones and Convection zones for:
- Crackers
- Hard biscuits
- Soft biscuits
- Cookies
- Snack cakes
- English muffins
Customers appreciate the PRISM OVEN’S capacity for repeatable control of time, temperature, humidity and type of heat transfer.
As suppliers of production line equipment for crackers, Reading Bakery Systems can help you perfect your manufacturing process and your products and increase profitability. Call us at (01) 610-693-5816 to learn more, or click here to contact us online.