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Jim Warren to present on Continuous Dough Mixing for the Cracker Industry at the B&CMA Tech Conference

You can't afford to miss this informational break out session at the B&CMA Tech Conference in Atlanta, Georgia, May 19-23, 2012!

Jim Warren, Director of Exact Mixing at Reading Bakery Systems, will be speaking at the Biscuit & Cookie Manufacturers Association Technical Conference in May 2012 on the topic of Advanced Continuous Dough Mixing Methods for the Cracker Industry.

Over the last 20 years, automated continuous mixing systems have significantly improved many production processes, and this advanced technology has finally moved into the cracker industry.

Reading Bakery Systems has successfully installed cracker productions systems using continuous mixing. This revolutionary technology has generated documented improvements in product quality, consistency as well as reduced manufacturing costs. These cracker manufacturers have also seen a significant reduction in dough resting times by creating an environment where mixing ingredients are more thoroughly blended. Continuous mixing also offers reduced environmental impact, through reduced energy requirements of these systems, and many other cost savings opportunities.

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Phase 2 Building Expansion to Begin at Reading Bakery Systems

Equipment Manufacturer Increases Production Capabilities to Meet Growing Demand

Robesonia, Pa., October 19, 2011 — Reading Bakery Systems announces the commencement of another expansion of its Robesonia, Pa., corporate headquarters. Phase 2 of the plan, which is expected to be completed in the spring of 2012, includes an expansion and renovation of existing space. The expansion includes new Human Resources and Accounting offices, conference rooms, lunch rooms and its machine shop area. This expansion is the company's fourth at its headquarters, and complements other recent expansions of its oven manufacturing area and its Indianapolis manufacturing site.

The recently completed Phase 1 now houses additional manufacturing space and engineering, project management and IT offices, lunch room and conference areas.

"Phase 1 has allowed us to keep pace with the expansion of our business by adding to our technical team with engineers and project managers." said E. Terry Groff, chairman of Reading Bakery Systems. "Phase 2 focuses more on enhancing our customer and employee experience, while making us more efficient in our manufacturing area."

"We partner with our customers to meet their snack making needs, bringing more than 100 years of experience to address the challenges of this dynamic and fast-paced industry, "explained Groff. "That dedication to partnership has driven our sustained growth over the past several years, requiring us to expand to better meet our customer needs."

In addition to expanding its production capabilities, Reading Bakery Systems added more than 30 new staff members to its team this year and is running two manufacturing shifts to keep up with customer demand. The company initially announced its expansion plans in 2010 and broke ground in December.

Reading Bakery Systems offers equipment that provides a variety of processing solutions for a wide range of snack products, such as cookies, crackers, fabricated potato chips, pretzels and bread snack products, with systems capable of 200 kg/hr to over 10,000 kg/hr. Exact Mixers from Reading Bakery Systems offer innovative continuous mixing solutions to several industries, included baked snacks, pet treats, bread and buns, sweet goods, pizza and tortillas.

Reading Bakery Systems also operates a state-of-the-art Science & Innovation Center in Sinking Spring, Pa. The Innovation Center is a fully-equipped, licensed food processing research and development facility designed to help customers set the latest trends in food production. It also has additional manufacturing facilities in Indianapolis, Ind. RBS brands include Thomas L. Green, Reading Pretzel, Exact Mixing and Reading Thermal, which provides the SCORPION 2 Data Logging Measurement System.

Reading Bakery Systems will present the Flexible Sushka and Pretzel Production System at MODERN BAKERY MOSCOW

Booth: 7.D.19
October 10-13, 2011

Reading Bakery Systems is a world-leading manufacturer of bakery equipment providing turnkey processing systems and support for biscuit, cracker, sushka, pretzel and snack food manufacturers worldwide. At MODERN BAKERY MOSCOW, Reading Bakery Systems will showcase the flexible, Sushka and Pretzel Production System. This completely automated system allows you to produce sushka, pretzel sticks, pretzel minis, and other pretzel shapes on the same production line. This line is capable of production volumes up to 1000 kg/hr. Click here to view the English or Russian version of our Sushka and Pretzel Production System brochure.

Our booth will also display our Reading Thermal SCORPION 2 Data Logging Measurement System and the new R&D Smart Sensor Kit. The new SCORPION 2, a significant improvement to the original SCORPION, helps ensure food safety, and solves process control problems in ovens, dryers and cooling tunnels. The new R&D Smart Sensor Kit is a multi-element sensor that measures four key oven parameters (Temperature, Airflow, Heat Flux and Product Core Temperature) in a single pass through your oven.

Visit us at MODERN BAKERY MOSCOW – Booth 7.D.19 to learn more about these new technologies and advancements, and about other equipment and services available from Reading Bakery Systems.

RBS Baked Snack Foods Seminar 2011

RBS will host the 4th Biennial Baked Snack Foods Seminar at the RBS Science & Innovation Center on August 10-12, 2011. Participants can look forward to gaining hands-on experience with product formulation strategies, learning the process of making a product on the baking line, and understanding the theoretical basis and analytical tools required to formulate, produce and improve products.



In a new format this year, the Seminar will be focused on hands-on activities on the production floor. Groups will experiment with all aspects of production from dough formulation and mixing, sheeting or extrusion and baking.

The Seminar lectures will provide fundamental theoretical background to help participants relate to the applied hands-on activities. Taught as a mix of theory and practice, this course will be a valuable introduction to food manufacturing systems for newly hired employees, as well as, a great refresher course for your established employees.