The expertise and innovative R&D of Reading Bakery Systems (RBS) and our range of industrial cracker production equipment are unrivaled in the commercial bakery equipment industry.
Headquartered in Robesonia, PA, RBS serves snack food manufacturers around the globe and specializes in a complete line of mixing, dough handling and forming, baking, drying, and supplemental equipment to help customers meet their cracker production challenges.
Our durable, reliable production line systems are ideal for processing fermented or unfermented cracker dough, biscuit dough and other two-stage or proofed-dough products.
Continuous Mixing for Crackers
RBS has recently developed continuous mixing for the snack cracker industry. The Exact EX Continuous Mixer offers several advantages over batch mixing, including:
- Completely automated process
- No undesirable variations from batch to batch
- Consistent finished weight, size and texture
- Even dough hydration
- Recipe control and repeatability
- Eliminates chances of contamination
- Requires less labor and energy than batch mixing
- High production rates with one mixer
The EX Continuous Mixer uniformly mixes products with a variety of dough moisture levels, reduces lay time, eliminates dough troughs, and reduces labor and energy thanks to full automation.It offers dough production rates from 100 to 10,000 kg/hour.
Sheeting & Laminating
The 2-roll, 3-roll, or 4-Roll Sheeter produce a hole-free sheet at a uniform density, critical to automated packaging systems after the oven. The thickness of the sheet is controlled by the distance between the rolls (which is adjustable). The rolls compress the dough into a single sheet with consistent characteristics and thickness.
Consider the Thomas L. Green Servo-Cut Sheet Laminator or In-Line Laminator to accurately cut, stack and deliver sheets of dough for unique product textures. The precise and gentle placement of cut sheets provides uniform dough density at both the edges and center of the finished cracker sheet for consistency. Dough sheeters may be installed to the side, or directly above, the Laminator for a compact and efficient production layout.
Baking Consistency
The Thomas L. Green PRISM OVEN is ideally suited for cracker and biscuit production with a single-pass baking platform designed to deliver uniform quality, color, taste and texture. It offers Direct Gas Fired, Convection, and Emithermic (radiant/convection) baking zones.
When your crackers demand consistency, capitalize on the technology by “cooking” in the Direct Gas Fired zone and removing moisture and coloring in the Convection zone. Quality conscious customers appreciate the PRISM OVEN for repeatable control of time, temperature, humidity and type of heat transfer.
Related Products
RBS’ complete cracker systems include Gauging Stations to ensure a gentle reduction in sheet thickness prior to shape cutting at the Rotary Cutting Station. A Cracker Breaker is also available to precisely divide serrated cracker sheets.
Toppings of all kinds can be easily distributed by one of our Omega Dispensers that can handle a wide variety of topping materials, from uniformly sized to fine-grain to irregular sized toppings, and have leveling mechanisms that minimize material bridging and clumping.
Worldwide cracker bakers have trusted Reading Bakery Systems and Thomas L. Green equipment for more than a century. If you are interested in producing the best crackers in the industry, get in touch with us at (01) 610-693-5816 to explore our wide range of cracker production equipment.