Bakery Manufacturing Equipment for Production of Chocolate Coated Biscuits

When you need manufacturing equipment for your production process for chocolate-coated biscuits, look no further than Reading Bakery Systems. We supply the world’s most advanced commercial baking equipment.

Reading Bakery Systems (RBS) can help you improve the quality of your products, streamline your processes, and maximize your bakery’s profitability. Our industry-leading brands – Thomas L. Green, Reading Pretzel, Reading Thermal, and Exact Mixing – offer production lines capable of a wide range of snack products, innovative continuous mixing systems, and oven profiling services.

Mixing Technology

We offer the Thomas L. Green Vertical Spindle Mixer for biscuit and cookie products and doughs that call for a two-stage mixing process with a fermentation period in between. The mixer allows the dough to be mixed twice and stay in the same trough throughout the process.

To simplify your mixing process and produce large quantities of consistent, uniform dough, consider Continuous Mixing, which accurately delivers ingredients to the mixer at rates high enough to help you create a better-quality finished product.

The Exact MX Continuous Mixer is our most versatile mixer. It offers dough production rates from 50 to 2,000 kg/hour and is designed to accommodate various products, such as biscuits, cookies, snacks, muffins, batters, icings, and pastes.

Dough Handling

RBS is proud to offer customers solutions for dough handling and forming in between the mixer and the oven:

Soft Biscuits - For high-definition 3-D shapes, the Thomas L. Green Rotary Moulder presses dough into interchangeable die rolls and is available with segmented rings for simultaneous, multi-shape production. It is built on lockable casters, providing portability and interchangeability with existing production line components.

Hard Biscuits – The Thomas L. Green 3-Roll Sheeter generates a consistent dough sheet ready for further reduction. Gauging Stations then ensure a gentle reduction in thickness before shape forming. The flow of dough is accurately controlled to maintain density, laminations, and finished product weights.

Wirecutting: The Thomas L. Green Wirecut Machine creates a variety of cookies, biscuits, and bar products. It provides piece-weight accuracy and is best for nondescript shapes, with or without inclusions. It can cut individual shapes uniformly at up to 300 cuts per minute. Both digital and manual controls are included for optimal process control, and the cutting wire can be interchanged for products with different densities and inclusions.

Baking Technology

The Thomas L. Green PRISM OVEN is ideal for biscuit, cracker, and cookie production with a single-pass baking platform designed to enhance consistency and deliver uniform quality, color, taste, and texture.

The PRISM OVEN offers direct gas-fired (DGF), convection, and Emithermic (radiant / convection) baking zones. Each zone is available with various options that will create a cost-effective system combining radiation, convection heating, and conduction.

Customers worldwide value this oven for repeatable control of time, temperature, humidity, and type of heat transfer and its capacity for improving the uniform color, taste, texture, and quality of products.

As you evaluate bakery manufacturing equipment for the production of chocolate-coated biscuits, don’t buy before you consider Reading Bakery Systems. Our expertise, innovative research and development, and wide range of snack food equipment are unrivaled. Call us today at (01) 610-693-5816 or contact us online to explore our extensive line of products.