As suppliers of the world’s most advanced industrial bakery equipment, Reading Bakery Systems keeps customers around the world in touch with the most current technology trends that can improve their products, streamline their processes, and maximize their profitability.
Reading Bakery Systems (RBS), headquartered in Robesonia, Pennsylvania, has been at the forefront of industrial baking systems and technology for 125 years. We manufacture technologically advanced commercial bakery equipment, including continuous mixing equipment, which accurately delivers dough to your snack production line, and the world’s most advanced commercial oven systems.
RBS Science & Innovation Center
Whether you are new to the snack food industry or trying to improve your production processes or volumes, the Reading Bakery Science & Innovation Center includes all the process equipment you need to duplicate conditions you might encounter in full-scale production. A visit to the Center can reduce your purchasing apprehension by enabling you to make the products or process that you envision on our pilot scale systems.
Developing New Product Lines?
Fried Potato Rings: The 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.
Expanded Snacks: The cutting-edge RBS Expanded Snack System enables you to create puffy, crunchy direct expanded snacks made primarily from cereal ingredients, such as rice, corn and potato. The ready-to-eat snacks come in a variety of simple shapes, including curls, balls, rings, animals and stars, and are often textured and coated with salt, spices, or cheese to make them tasty and fun.
Popped Snacks: 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.
Stackable Chips: 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.
Advancements in Dough Hydration
To improve the efficiency of your mixing process, explore our cutting-edge Hydrobond Technology, which 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.
If you are interested in the latest trends in commercial bakery technology, Reading Bakery Systems would be happy to customize a solution for your bakery. Call us at (01) 610-693-5816, or click here to find out more about our products and services.