When you produce premium baked, fried or filled snacks and need exceptional extrusion machinery that offers high quality and precision, the innovative solutions from Reading Bakery Systems are designed and engineered to meet your production needs.
Reading Bakery Systems, headquartered in Robesonia, Pennsylvania, has been an international leader in commercial baking equipment and technology for more than a century.
We developed the industry’s first low pressure extruder and dies for the production of pretzels and other extruded snacks in the early 1950s. This key technological development helped change the shape of the industry.
Low Pressure Extruder
The Reading Pretzel Low Pressure (LP) Extruder gives you the ability to create a variety of structural and flat extruded and co-extruded shapes and sticks on one production line. Product changeover can be completed in just minutes by simply exchanging one compression head and die for another one with a different shape. The LP Extruder is a flexible alternative to conventional dough forming and sheeting systems.
Filled Stick Extruder
The Reading Pretzel Filled Stick Extrusion System creates sticks filled with soft fillings, such as chocolate, peanut butter or cheese. The system consists of a Low Pressure Extruder and pump system that combine raw batches of dough and dough filling into a specifically shaped, filled rope. Extruder die plates and compression head assemblies may be easily and quickly exchanged for product changeovers.
Fried Snack Extruder
If your application involves fried snack extruded products, the Reading Pretzel Fried Snack Extruder offers a flexible solution and can produce a variety of different product shapes by changing one compression head and die for another.
The Extruder manages dough flow for optimum consistency and operates at speeds up to 260 cuts per minute. A high-speed bandcutter cleanly slices the extruded dough stream at the die face for a consistent, well defined product.
Expanded Snack System
If you are looking for additional snack product opportunities using corn, rice and other cereal ingredients, Reading Bakery Systems offers a single screw, high-pressure extrusion system that will expand your capabilities.
The Extruder produces corn curls and corn ball shapes. The Tumble Dryer reduces the moisture of the product to the proper, finished level, typically 1.5-4%. The Slurry Applicator coats the dried product with an oil-based seasoning blend to add flavors to the final product, such as cheese, butter, or a variety of other savory combinations.
Innovation Center
If you are unsure about which equipment may be right for your products, visit with our team at the Reading Bakery Systems Science & Innovation Center in Sinking Spring, Pennsylvania, where you can conduct confidential trials on our process equipment, including batch or continuous mixing, sheeting, low pressure extrusion, caustic cooking, and convective or radiant baking.
To learn more about our flexible and cost-effective extrusion machinery for your snacks, get in touch with Reading Bakery Systems today at (01) 610-693-5816 or contact us online.Snacks Extrusion Machinery