Reading Bakery Systems offers high-quality industrial bakery equipment to customers in Madrid and throughout Spain, and is focused on innovation, reliability, and legendary worldwide service and customer support.
Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, USA, offers state-of-the-art solutions to customers in the global food and snack industries, providing reliable and efficient systems for the production of cookies, crackers, biscuits, pretzels, baked potato chips, bread snacks, baked crisps, pet treats and more.
Continuous Mixing Solutions
Batch mixing can affect the consistency of your finished products by causing dough variations.Continuous mixing has grown in popularity around the world for its ability to continuously produce a more consistent dough.
Our Exact Continuous Mixers come in a variety of sizes that range from 50 to 10,000 kg/hour. Different models are available based primarily on dough moisture levels and number of mixing stages.
They include the Exact MX Continuous Mixer, our most versatile mixer, which is well suited for a wide range of products including pizza, cookies, snacks, batters, icings, and pastes, the Exact EX Continuous Mixer, which is ideal for crackers, pretzels, sweet goods, pet treats and other wheat-based products, and the Exact HDX or High Development Continuous Mixer, which is designed for ultra-high absorption doughs, such as buns, breads, rolls and English muffins.
Dough Forming Solutions
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 Solutions
The Thomas L. Green PRISM OVEN has been trusted in the biscuit, cookie and cracker industry for more than a century. The flexible single-pass baking platform offers Direct Gas Fired (DGF) Zones, Emithermic (Radiant / Convection) Zones and Convection Zones.
When your product line involves pretzels, potato chips and other crisp baked snacks, the Reading Pretzel SPECTRUM OVEN® offers radiation, convection and conduction heat transfer options in a single modular design. The zones are built and controlled separately for more precise control of product quality.
Add a separate optional Multi-Pass Dryer for faster oven speeds, greater production throughput, and more process control. The Dryer efficiently reduces product core moistures, improving overall quality and storage characteristics.
When you need industrial bakery equipment for your bakery in Madrid, learn how Reading Bakery Systems can meet your requirements by contacting our European Sales Manager, Joe Pocevicius, at +31-615-510-789, our U.S. headquarters at (01) 610-693-5816, or click here to contact us online.