Reading Bakery Systems has been at the forefront of designing and manufacturing reliable and efficient bakery machines and equipment for more than 125 years. Our range of innovative equipment, expertise, pioneering R&D, and legendary customer service are unrivaled in the industry.
Reading Bakery Systems (RBS) serves the biscuit, cookie, cracker, pretzel, baked potato chip, bread snack, baked crisp and pet treat industries. We are pleased to offer the world’s most advanced equipment from Thomas L. Green, which has supplied the biscuit, cracker and cookie industries since 1893, Reading Bakery Systems, whose long history of manufacturing expertise dates back to 1947, and Exact Mixing, the world’s most innovative developer of Continuous Mixing solutions.
Producing large quantities of consistent, uniform dough can be a challenge with a batch mixer. 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.
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 cookies, 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
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.
As you evaluate industrial bakery machines and equipment, we encourage you to explore the technologically advanced equipment manufactured by Reading Bakery Systems. Get in touch with us at (01) 610-693-5816, or click here to contact us online.