As leading global suppliers of technologically advanced industrial equipment for biscuits, Reading Bakery Systems can meet your production needs.
With more than 120 years of commercial baking experience, Reading Bakery Systems designs and manufactures the world’s most advanced turnkey systems for the production of biscuits, crackers, cookies, pretzels, bread snacks, fried potato rings, stackable potato chips, baked crisps, pet treats and more, and can help you meet your unique challenges.
Customer rely on our unmatched range of technologically advanced mixing, forming and cutting equipment to improve efficiency, quality, volume and profitability.
Biscuit Forming Solutions
For forming hard biscuits, the Thomas L. Green 3-Roll Sheeter generates a consistent dough sheet that is ready for additional thickness reduction or lamination. It can receive dough manually, or from an automated handling system.
The Thomas L. Green Gauging Stations reduce the dough sheet thickness by a by a 3:1 ratio from infeed to discharge. Gauge rolls maintain a consistent dough thickness, and dough flow is accurately controlled to maintain dough density, laminations and finished product weights.
The Thomas L. Green Rotary Cutting Station accurately and continuously cuts scrapless geometric shapes and distinct biscuit shapes out of a single dough sheet. Scrap dough can be re-routed to the dough handling system for reuse. Single roll stations are available, and the system can be designed with two or more die rolls in a series to accommodate complex shape adjustment or to create different products on the same line.
For soft biscuits, the Thomas L. Green Rotary Moulder is designed to efficiently produce high definition, three dimensional biscuits, cookies, sandwich cookies, and pet treats. The interchangeable engraved brass die roll can be supplied with segmented rings for multiple shapes.
Biscuit Baking Solutions
The Thomas L. Green PRISM OVEN is ideal for biscuit, cracker and cookie production with a single-pass baking platform that’s 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, and each zone is available with a variety of options that will create a cost-effective system with a combination of radiation, convection heating and conduction.
The oven is valued worldwide 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.
Explore the Reading Bakery Systems Science & Innovation Center, our cutting-edge research and test facility in Sinking Spring, PA, to conduct confidential trials on our sheeting, gauging stations, rotary cutter, rotary moulder and ovens.
As you evaluate industrial bakery equipment for biscuits, get in touch with Reading Bakery Systems today at (01) 610-693-5816 to find out how we can help you meet your production challenges with our innovative technology.