Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, is a long-time global leader in the manufacture of technologically advanced industrial bakery equipment for customers in the snack food industry in Singapore and around the world.
From continuous mixing equipment that accurately delivers dough to your production line to the world’s most advanced commercial oven systems, commercial bakeries can improve their products, streamline their processes and maximize their profitability with Reading Bakery Systems’ industry-leading brands – Thomas L. Green, Reading Pretzel, Reading Thermal and Exact Mixing.
The Thomas L. Green Vertical Spindle Mixer is suitable for biscuit, cookie and cracker products, and doughs that require a two-stage mixing process with a fermentation period in between. The mixer allows the same dough to be mixed twice and stay in the same trough throughout the process.
Customers can simplify their mixing process and eliminate the undesirable dough variations caused by batch mixing with Continuous Mixing technology from Exact Mixing by Reading Bakery Systems.
Exact Continuous Mixers come in a variety of sizes, ranging from 100 to 10,000 kg/hour. Different models are available based primarily on dough moisture levels and number of mixing stages. They include the Exact HDX or High Development Continuous Mixer, which is designed for ultra-high absorption doughs, such as buns, breads, rolls and English muffins, and the Exact EX Continuous Mixer, which is ideal for crackers, pretzels, pizza, sweet goods, pet treats and other wheat-based products.
The Reading Pretzel SPECTRUM OVEN® offers radiation, convection and conduction heat transfer options in a single modular design, making it ideally suited for balanced and consistent baking of extruded pretzels and snacks, baked snack crisps from potato, wheat, multi-grain or corn masa flour doughs, and pet treats.
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.
Test the Equipment
If you are unsure about which equipment may be right for your products, visit with our team at the RBS Science & Innovation Center in Sinking Spring, Pennsylvania. Customers can work with our team to test machinery and processing techniques; research innovations in mixing, forming, baking and drying that can increase your profitability; develop new products; validate new ingredients and test ingredient changes; and produce market samples for testing.
Industrial bakery equipment from Reading Bakery Systems is designed to meet the production needs of customers in Singapore and around the globe.For more information, contact our headquarters in the USA at (01) 610-693-5816, or click here to contact us online. No matter which type of snack foods you produce, we are ready to help you meet your process and product challenges.