When you need industrial bakery equipment or a complete turnkey system for your commercial bakery in San Antonio, Texas, Reading Bakery Systems is ready to help you solve your production challenges.
As a long-time global leader in the snack food industry, we proudly 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 oven manufacturing expertise dates back to 1947, and Exact Mixing, the world’s most innovative developer of Continuous Mixing solutions.
Continuous Mixing Solutions
Continuous Mixing is the process of continuously metering ingredients directly into the mixing chamber to generate a continuous stream of mixed product at the exit of the mixer. The mixing may be done in stages to ensure all ingredients are incorporated properly.
The advantages of continuous mixing include:
- Completely automated process
- High production rates with one mixer
- More precise delivery of raw materials to the mixer
- Consistent finished weight, size and texture
- Recipe control and repeatability
- Even dough hydration
- Quick and easy sanitation
- Can be operated with less labor and energy than batch mixing
Exact Continuous Mixers come in a variety of sizes, ranging from 50 to 10,000 kg/hour. Different models are available based primarily on dough moisture levels and number of mixing stages, for example:
- Exact EX Continuous Mixer is ideal for low-absorption, stiff, wheat-based doughs, such as crackers, bagels, pretzels, sweet goods and pet treats.
- Exact HDX Continuous Mixer is well-suited to ultra-high absorption doughs for buns, breads, rolls, English muffins or tortillas.
- Exact MX Continuous Mixer is our most versatile mixer and is well suited for a wide range of products including cookies, snacks, pizza, batters, icings, and pastes.
- Exact FX Continuous Mixer is a high intensity mixer that can be used to produce potato-, corn- and rice-based products and specialty baked snacks such as fabricated potato chips.
Baking & Drying Solutions
Customers in the global biscuit, cookie and cracker industry have trusted the Thomas L. Green PRISM OVEN for more than a century. The flexible single-pass baking platform offers Direct Gas Fired (DGF) Zones, Emithermic (Radiant / Convection) Zones and Convection Zones, and is designed to improve consistency and promote uniform product quality, color, taste and texture.
The Reading Pretzel SPECTRUM OVEN® offers the same flexibility as the PRISM OVEN for baking pretzels, bread snacks, crisps and potato snacks, with a number of different combinations of heat transfer zones in one modular design. The convection baking platform promotes reliable, consistent baking. Add a separate, optional Multi-Pass Dryer to increase oven speed, production throughput and process control.
Science & Innovation Center
A visit to the 30,000 square foot Reading Bakery Systems Science & Innovation Center is an excellent way to test out a variety of dough mixing and forming processes, ovens, and a complete process line for making biscuits, crackers, baked snacks, pretzels, and many other food products.
The Innovation Center is located in Sinking Spring, Pennsylvania, near the Reading Bakery Systems manufacturing plant. This close proximity provides access to a fully equipped manufacturing and fabrication facility for machinery modifications needed prior to or during customer trials.
Explore the complete range of Reading Bakery Systems industrial bakery equipment to meet your production needs in San Antonio, Texas. Call us at (01) 610-693-5816, or click here for more information.