As a global leader in the snack food industry, Reading Bakery Systems can help you customize baked snack manufacturing equipment and systems to meet your specialized needs.
Headquartered in Robesonia, Pennsylvania, Reading Bakery Systems understands the dynamic nature of the global baked snack food industry. We design, engineer and manufacture the world’s most advanced commercial baking equipment to help you discover more efficient ways of making your products, streamline your processes, and maximize your profitability.
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.
Continuous Mixing Technology
Consider our continuous mixing technology when you want to produce a more consistent dough and finished product. Our Exact Continuous Mixers come in many sizes, ranging from 50 to 10,000 kg/hour.
Our most versatile mixer is the Exact Mixing MX Continuous Mixer. It is well suited for a wide range of products including pizza, cookies, snacks, batters, icings, and pastes. It is also an ideal first stage mixer for processes that require creme up and pre-blend stages.
Another excellent option is the Exact Mixing EX Continuous Mixer, which is ideal for crackers, pretzels, pie crusts, sweet goods, pet treats and a variety of other wheat-based snacks. It uniformly mixes products with a variety of dough moisture levels. This mixer offers dough production rates from 50 to 10,000 kg/hour.
Dough Handling
RBS is proud to offer customers an extensive range of equipment for dough handling and forming in between the mixer and the oven.
For extruded and co-extruded products, the Reading Pretzel Low Pressure (LP) Extruder enables consistent and accurate production of a variety of structural, flat and filled extruded shapes and sticks.
The Thomas L. Green Rotary Moulder efficiently produces high definition, three dimensional rotary molded biscuits, cookies and pet treats.
For sheeted snacks, the Thomas L. Green Sheeter creates a consistent dough sheet, and Gauging Stations ensure accurate thickness prior to forming. Form scrapless geometric shapes and distinct shapes with the Rotary Cutting Station.
Baking & Drying Technology
The Reading Pretzel SPECTRUM OVEN® offers exceptional flexibility for baking a variety of snack products. It features:
- Radiation, convection and conduction heat transfer options
- Separate heating zones for more precise control
- Repeatable control of time, temperature, humidity and type of heat transfer
- Stainless steel interior construction
A separate optional Reading Pretzel Multi-Pass Dryer provides faster oven speeds, greater production throughput, and more process control. The Dryer efficiently reduces product core moistures, improving overall quality and storage characteristics.
The wide variety of innovative baked snack equipment available from Reading Bakery Systems will handle all aspects of your manufacturing process. Call us at (01) 610-693-5816 or click here to learn more about the world’s most advanced commercial baking products.