Reading Bakery Systems (RBS) designs, engineers and manufactures industrial bakery equipment to meet the production needs of customers in India, Pakistan, and around the world.
RBS can help you solve your production challenges with technologically advanced systems and components. Our innovative equipment line includes cost-effective mixing, dough handling, forming, baking, and drying solutions for every part of your process.
Batch mixing can lead to dough variations that affect the consistency of your finished products.Continuous mixing gives you the ability to continuously produce a more consistent dough.
The advantages of continuous mixing include:
- More precise delivery of raw materials to the mixer
- Improved consistency of weight, size and texture
- Elimination of dough troughs
- Recipe control and repeatability
- Completely automated process
The Exact EX Continuous Mixer uniformly mixes dough with a variety of moisture levels and is ideal for gentle kneading of wheat-based products, such as crackers, sweet goods, pretzels, pizza, and pet treats.
The Exact FX Continuous Mixer evenly distributes small amounts of moisture into large amounts of powder and is ideal for manufacturing fabricated potato chips and other low moisture mixtures.
The Exact HDX or High Development Continuous Mixer is ideal for buns, breads, rolls, English muffins, and other ultra-high absorption doughs. It offers dough production rates from 1,500 to 10,000 kg/hour.
The Exact MX Continuous Mixer offers intense, efficient mixing using a cutting action for products requiring high energy mixing. This mixer offers dough production rates from 50 to 2,000 kg/hour.
The Reading Pretzel Low Pressure Extruder offers exceptional flexibility, enabling you to create a variety of pretzel shapes, sticks, braids, filled sticks and bread snacks on one production line. Product changeover is as simple as exchanging one compression head and die for another one with a different shape.
For rotary moulded snacks, the Thomas L. Green Rotary Moulder efficiently produces high definition, 3-D shapes by pressing dough into a die roll. The interchangeable engraved brass die roll can be supplied with segmented rings for simultaneous, multi-shape production.
The Thomas L. Green Sheeter generates a consistent dough sheet, and Gauging Stations ensure a gentle reduction in sheet thickness prior to shape forming. Scrapless geometric shapes and distinct shapes can be formed by the Rotary Cutting Station.
Baking & Drying
Customers in the global biscuit, cookie and cracker industry have trusted the Thomas L. Green PRISM OVEN for more than a century. The single-pass baking platform is designed to improve consistency and promote uniform product quality, color, taste and texture.
The Reading Pretzel SPECTRUM OVEN®offers the same flexibility as the PRISM OVEN for baking pretzels, bread snacks, crisps and potato snacks, with a number of different combinations of heat transfer zones in one modular design.
This convection baking platform features operator-controlled air temperature, circulation speed, exhaust, and moisture removal for reliable, consistent baking. The addition of an optional SPECTRUM Multi-Pass Dryer will increase oven speed, production throughput and process control.
When you need state-of-the-art industrial bakery equipment, get in touch with Reading Bakery Systems by clicking here, or call our agent, Heat and Control South Asia Pvt. Ltd in Chennai, India at +91-44-4210-3950 or our Pennsylvania headquarters at (01) 610-693-5816.