Bakery Processing Equipment

Reading Bakery Systems (RBS) designs, engineers and manufactures state-of-the-art industrial bakery processing equipment and complete turnkey production systems for customers around the globe.

RBS is a long-time global leader in the snack food industry, our industry-leading brands – Thomas L. Green, Reading Pretzel and Exact Mixing – serve the biscuit, cookie, cracker, pretzel, baked potato chip, bread snack, sweet goods and pet treat industries.

Turnkey Production Systems

If you are looking for complete turnkey systems that can help you efficiently and profitably produce a wide range of baked snacks, consider RBS’ innovative Hard & Soft Biscuit System which creates a variety of sheeted and rotary moulded biscuits and has the flexibility to integrate batch or continuous mixing. Production volumes range from 500 – 2500 kg/hr.

With our Multi-Crisp Baked Snack System, you can produce a variety of wheat, potato, multi-grain 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.

Continuous Mixing Technology

Producing large quantities of consistent, uniform dough can be a challenge, and batch mixing can lead to dough variations that affect the consistency of your products. The solution is our continuous mixing equipment which accurately delivers ingredients to the mixer at rates high enough to help you produce a better quality finished product.

The Exact MX Continuous Mixer, for example, is our most versatile mixer. It offers dough production rates from 50 to 2,000 kg/hour and is ideal for a wide range of products including cookies, snacks, pizza, batters, icings, and pastes. The Exact EX Continuous Mixer is well-suited for low-absorption, stiff, wheat-based doughs, such as for crackers, bagels, pretzels, sweet goods and pet treats, and the Exact HDX Continuous Mixer is ideal for ultra-high absorption doughs for buns, breads, rolls, English muffins or tortillas.

Dough Handling and Forming Technology

RBS also offers customers an extensive range of other equipment for dough handling and forming in between the mixer and the oven.For extruded and co-extruded products, the Low Pressure (LP) Extruder enables consistent and accurate production of a variety of structural, flat and filled extruded shapes and sticks. Also explore the Thomas L. Green Rotary Moulder, which efficiently produces high definition, three dimensional rotary moulded shapes.

Baking Technology

The PRISM OVEN is designed to enhance product consistency. Features include:

  • Direct gas fired (DGF), convection, and Emithermic (radiant / convection) baking zones
  • Better baking efficiency with uniform quality, color, taste and texture
  • Repeatable control of time, temperature, humidity and type of heat transfer

When your product line involves pretzels, baked potato chips and other crisp baked snacks, the flexible Reading Pretzel SPECTRUM OVEN® offers the same flexibility as the PRISM OVEN and features:

  • Radiation, convection and conduction heat transfer options
  • Repeatable control of time, temperature, humidity and type of heat transfer
  • Separate heating zones for more precise control
  • Stainless steel interior construction

A separate optional Reading Pretzel Multi-Pass Dryer provides faster oven speeds, greater production throughput, more process control, and improves overall product quality and storage characteristics.

Reading Bakery Systems can help you customize industrial bakery processing equipment and turnkey systems to meet your unique needs. Call us at (01) 610-693-5816 to learn more about our products, or click here to contact us online.